-• -,V\ : THE COMPLETE HOUSE-KEEPER, AND PROFESSED COOK. CALCULATED For the greater Rase and Assistance of Ladies, 11 ouje-keepers, Cooks, 8kc. 8kc. Containing upwards of SEVEN HUNDRED pradtical and approved RECEIPTS, arranged under the following Heads: I. Rules for Marketing. II. Boiling, Roasting, and Broiling Flesh, Fish, and Fowls ; and for making Soups and Sauces of all Kinds. III. Making made Dishes of all Sorts, Puddings, Pies, Cakes, Fritters, &c. IV. Pickling, Preserving, and ma¬ king Wines in the best Manner and Taste. V. Potting and Collaring; Aspikes in Jellies; savoury Cakes, Bla- monge, Ice Creams and other Creams, Whips, Jellies, &c. VI. Bills of Fare for every Month in the Year; with a corretft List of every Thing in Season for every Month ; illustrated with two ele¬ gant Copper-plates of a First and Second Course for a genteel Ta¬ ble. A NEW EDITION, With considerable Additions and Improvements. BY MARY SMITH, Fate Housekeeper to Sir Walter Blackett, Bart, and formerly in the "5Jf V1C r ° ***£& Hon. Lord Anson, Sir Thomas Sebright, Bart, and other families of Distinction, as House-keeper and Cook. NEWCASTLE: PRINTED BY AND FOR S. HODGSON; And G. and J. Robinson, Paternoster-Row, London. i8oj.. J v : i ' : t’ • ) » . ' ; * . - * ; ■ ■ ( d:: v 2*.\' ■ 2 ' •* * * V •», * \ * A - J %)Aii jk» / i ..■■•, ,* / - : , tt * - 1 " v «•**« \ . ^iioKaO hoe V/iT* ; v , r ,g • . ;j ... «• 1 « •> > •••; . * . - . ' ' !•■,'• •’■ r ' • ' '• I,., zdi 1 ! •• »«* ,f V >, 1 li ii ~ s ; •'. * 'vu v r - f * /it. ,: I bus ■ ; : UT T ,i\ i:u /5*av va ; vx . t ... ,> ' .• ;:'t . 7 , /j 1 ;'. V 7-c 7 ' '• 1 •*. • , .. - U ’ ^ \ j o i T • • •• ^ <'*-* • • * > . . : iijo 'j , v .. . . •« •••'• • -. -* *-vx.»i-P’i: A - • A V. '•• T . 'o;-. kto” a 301 avi a '*'i '• .^vjaoV-v;rv»3eoiTa^ , i;. * J> *" *° " ^ INDEX |_JOW I OW to chuse beef, mutton 9 veal, house-lamb, lamb’s head 10 -pork, brawns, ham and bacon, venison 11 . poultry, cock or hen, turkeys 12 * tame and wild ducks, phea¬ sants, partridges, woodcocks, snipes 13 -rabbits, fish, &c. 14 -cod and codling, soals, &c. 15 -pickled salmon 16 Observations on boiling, &c. ib. To boil a leg of pork 17 To make pease-pudding, &c. ib. To boil a leg and neck of veal 18 To make a poloe of veal 19 To boil a lev and neck of mutton ib. -a leg ooiouse-Iamb ao -a ham ib. —— pickled tongue ib. -turkey with oyster sauce 21 — -■ rabbits and onion sauce aa -pigeons and fowls ib. Observations on roasting 23 To roast a haunch of venison ib. neck of venison 24 —— beef ib. -a rump of beef, &c. 25 -a neck and leg of mutton a6 a fore-quarter of house-lamb, a leg and ribs of lamb 27 -a ham, and fillet of veal 28 — a loin of veal, pork, &c. ib. -a pig 30 To make sauce for, and carbonade, a pig 31 To roast stubble and green geese 32 —— duck ib. -ducklings, turkey, &c. 33 —— young chickens, spring fowl, and hare 34 — rabbits 35 -pigeons, capon, &c. 36 -partridges, woodcocks, &c. 37 —— moor game, pheasants, and larks 38 -weet ears and sweetbreads 39 To broil beef steaks ‘ib. To fry beef steaks with onions 40 To broil mutton chops, &c. ib. -pork steaks, and a fowl with mushroom sauce 41 To hash venison ib. -mutton or beef 42 -a turkey or veal ib. -woodcocks or wild ducks 43 ■ ■ ■ hare ib. To mince a turkey or a large fowl ib. -veal, pheasants, and partrid¬ ges 44 Observations on dressing fish ib. To dress a turtle 45 To boil a turbot 47 To bake a turbot ib. To fry small turbots ib. To make fillets of turbots 48 To stew soals ib. To fry and marinate soals 49 Aspike of soals in fillets ib. Fillets of soals besh-a-mell 30 To boil a cod’s head and shoulders ib. To bake ditto 51 To dress crimp cod ib. To stew carp or tench brown ib. To stew carp white 52 To roast a carp ib. To broil a carp 53 To bake a tench ib. To fry or broil whitings 54 To roast a guilst ib. To fry smelts 55 To boil crimp salmon ib. To pickle salmon the Newcastle ib. 5<5 crimp salmon ib. 51 ib. 58 ib. 50 ib. 60 ib. way To broil slices of salmon To dress sturgeon To pickle sturgeon To dress a pike the Dutch way To roast a lamprey To boil flounders, crimp skate To fry crimp skate To boil and pickle mackerel To boil, bake, and broil herrings ■ 61 To dress salt fish ib. a 2 ( iv ) To dress cod’s sounds 62 To make water sokey of perch or flat fish ib. To boil eels ib. Pitchcock cels 63 To roast and stew eels 64 Eels with white sauce ib. -with brown sauce 63 To scollop oysters it. To fry and stew oysters 66 Attalets of oysters 67 To pickle oysters it. To boil lobsters 68 To ragoo, butter, & roast lobsters 69 Attalets of lobsters To scollop and fricassee lobsters To fricassee cray fish To pickle shrimps ■ cockles To butter crabs To boil and fricassee prawns To pot chars or trouts To boil a jowl of salmon Observations on soups and gravies it. To make broth, generally called the stock 7J . - - soup sante it. - - — soup with artichoke bottoms 76 . ■ ■ .. soup a-la-rain ii. ■. — onion and lobster soup 77 —— lentil soup and soup crcsse 78 -vermejelly and rice soup 79 -white pease soup ib. Green pease soup 80 Blue pease soup for winter it. Soup meagre for lent 81 White soup it. Chicken broth & chicken water 82 Beef tea and mutton broth it. Artificial soy 83 Gravy without meat 84 Brown and white gravy it. Cullies & sauce for a green goose 85 Sauce for roasted venison or hare 86 Currant jelly sauce for venison it. Gravy sauce for venison and wild fowl it. Apple sauce for a stubble goose or roast pork it. Sauce fora hare & roasted rabbits 87 ■ boiled carp or tench Endive sauce for a boiled turkey Anchovy and lobster sauce Oyster and shrimp sauce Italian and fish sauce Egg sauce for salt fish 9a Onion sauce for boiled rabbit, &c. it. Bread sauce it. Cellery and cucumber sauce 91 Roe boat sauce ii. White cellery hnd boiled chicken sauce Chesnut sauce Sorrel sauce for turbot, &c. White sauce for salt fish Observations on made dishes A fricassee of ox palates Entry of ox palates — of ham and veal -of sea duck Beef collops Mutton collops and sausages To fry sausages To ragoo pigeons Pigeons with green pease Entry of pigeons with asparagus -of pigeons with oysters Pigeons in scollop shells -in cutlets -broiled and in braze fricassee and in fancy Entry of pigeons, sun fashion Pigeons in a surtout Entry of pigeons in the form of a 92 9.1 ii. ib. 9.1 ii. 95 ib. 96 ib. 97 98 ib. ib. 99 ib. 100 ib. 101 102 103 ib. moon Pigeons in surprize A compote of pigeons To stew pigeons partridges Entry of partridges To jug a hare and hare collops Rabbits in surprize collops 104 ib. 105 * ib. 106 ib. 107 108 ib. To fricassee rabbits white & brown 109 Fowls a-la-braise and a-la-farce no Polard besh-a-mell in To dress a cold roast fowl ib. Deques de polard, al un fanch herbe 112 Illerons de polard Foe graw A porcupine of breasts of fowls A fowl restorant A peregoe turkey To fricassee chickens Chickens and pease -and parsley roots a la-duches Ducks a -la-braise and duck pie Chicken pie ib. 113 ib. 114 ib. 11 .? ib. 116 ib. 117 118 ( V ) Ducks and green pease 118 Beef olives ii. -a-la-mode : -steaks rolled, with morells -- trom blanch Hotch-potch as made at Arthur’s, and scarlet beef 121 Beef steaks a-la-mode • with stewed cucumbers 119 ii. 170 172 123 ii. 124 **5 126 12 To roast a calf’s head A calf’s head a-la-turtle -hash and in surprize To porcupine a breast of veal To ragoo a breast of veal 127 To stew a breast of veal and pease it. it. 12 8 129 it, 1 . 3 ° ii. * 3 * 132 it. it. *35 136 ii. *37 it. ii. 'ft. *39 A 140 it. ii. 141 142 it. A breast of veal fried — -in a surtout and boiled -rolled and galantine • ■- forced and larded To fricassee a gristle of veal To stew a fillet of veal To lard a leg of veal To make fricandoes -a sumcl de vau Blanquits of veal Brusolles & veal collops larded Veal cutlets in paper -of force meat - - - the citizen’s way A tenderon dc vau -with parsley White veal collops Brown veal collops Popiets de vau Veal olives Sweet-breads in scotch scollops - . - stuffed with sweet herbs Roasted sweet breads Veal sweet-breads a-la-daub ■ marinated & a-Ia-farce Shoulder of mutton earbonaded 149 To make mutton kebob’d it. To grill a breast of mutton 130 To roll a breast of mutton it. To dress sheep’s rumps it, —— sheep’s rurr.ps and kidneys 151 Mutton cutlets larded with parsley ii. Leg of lamb boiled, and loin fried 15a -a-la-farce it. Entry of lamb steaks it. To fricassee lamb stones 153 To ragoo lamb it. Shoulder of lamb a-la-salpicon 134 To stew a breast of lamb & pease it. Un poitrine de l’agneau 155 Lamb’s feet with mustard it. Sheep’s tongues the Spanish way 156 sliced it. larded and roasted 157 the Prussian way it. broiled it. in paper and in a ragout 158 it. *59 160 it. 161 Calf’s feet in a white sauce -the Italian way rolled Sheep’s trotters in a surtout forced To fricassee sheep’s trotters the Ita¬ lian way To fricassee double tripe To fry tripe Ragout with cock’s combs -mille To scollop sweet-breads To ragoo veal sweet-breads To fricassee sweet-breads white and brown 143 Attalets of sweet-breads 144 Lamb sweet-breads fried it, A salmy of woodcocks 143 Calf’s ears stuffed it. To ragoo hog’s ears 146 Hog’s feet arid ears a-la-grandvell it. A harricot of mutton 147 Shoulder of mutton in epigram it. Neck of mutton larded with parsley 148 Mutton cutlets in paper it. Shoulder of mutton in surprize it. 162 it. *63 it. 164 * 6S it. 166 it. Colliflowers and cheese Maccaroni and cheese To make ram quins A ragout of mushrooms To dress mushrooms the Italian way 167 To force mushrooms Mushrooms the Italian way with white sauce Morells with cream ragoo’d the Italian way it. 168 it. 169 it. 170 it. To force morells Ragout of asparagus heads White ragout of asparagus heads 171 it. it. 172 ii. *73 it. ii. To boil asparagus Asparagus the Italian way pease Ragout of stuffed cucumbers To boil truffles Truffles the Italian way Ragout of endive ( Vi ) To boil and fry artichokes 174 Artichokes the Italian way 175 To stew pease 176 To preserve green pease to keep all the year . 177 To preserve kidney beans i;8 To preserve antichokes throughput the year 179 To dry artichoke bottoms ib. To scollop potatoes 180 To fricassee and fry potatoes ib. Entry of Windsor & kidney beans j8i C olliflower with gravy To dress cardoons Spinnage and cream --in fried bread • and poached eggs To dress eggs and onions. • eggs and endive Eggs and gravy To butter eggs Eggs the Prussian way — and cellery -with lettice -and cream To marinate eggs To fricassee eggs To make mushroom powder Observations on pies and tarts To make force meatballs To make puff paste' Light paste Cold paste for all sorts of dished pies 190 To make crocant paste Sugar paste for tarts Hot paste for a goose pie • for all sorts of raised pies ib. 182 ib. ib. ib. 184 ib. ib. I8.t ib. ib. 186 ib. 187 ib. 188 J89 ib. ib. Turkey pie and venison pasty Petty patties besh-a-mell -of oysters -of veal and fowl -fried -of house lamb -of veal. of soal or turbot 207 208 ib. 209 ib. 210 211 ib. 212 ib. 213 ib. 191 ib. ib. 192 193 Tartlets, and an open tart Puis de more Raspberry puffs & a snail’s house 194 A green codling pie 195 Mince pie meat 196 -with apples ib. Chicken pie in July, &c. 197 Calf’s head pie - 198 Veal pie 199 Sweet veal pie 200 Raised sweet pie . ib Pie of larded collops ib. Eel, hare, and rabbit pie 201 Goose and giblet pie 202 Mutton and lobster pie 203 Turbot and calf’s feet pie 204 Raised beef steak & French pie 205 Pigeon and peregoe pie 206 Observations on puddings Black puddings Hunting pudding Quaking and calf’s feet pudding 234 White puddings in skins ib. Sago pudding 215 Yorkshire and almond pudding 216 Tansy baked and boiled pudding 217 White pot pudding 218 Common & ground rice pudding ib. Boiled rice pudding 219 Carrot and potatoe pudding , ib. Plain bread pudding 22o New college pudding ib. Custard pudding 221 Marrow boiled & baked pudding ib, -in skins 222 Orange'pudding baked ib. -boiled 223 Lemon pudding . ib. Staffordshire & biscuit pudding 224 A hamlet r ■ 225 Apple and clary fritters ib. Apricot and plumb fritters 226 Tansy and cream pancakes 227 Batter pancakes and bennets 228 Millet and semolima pudding 229 Observations on takes ib. Wafers and macaroons 230 Dropped and Italian biscuits 231 Spunge biscuits 232 Biscuit and ratafia cakes . ib. Ratafia drops and Spanish cakes 233 Portugal and Shrewsbury cakes 234 Tunbridge wafer and rice cakes 235 Queen and white fruit cake 236 Seed and rich plumb cake 237 Icing for a plumb cake , ib. Plumb and rich plumb cake 23.8 Rich fruit cake 239 Bath cakes and good wigs 240 Gingerbread cakes or nuts 241 Lun’s cake and French bread ib. Lemon & almond cheese cakes 242 Little almond cakes 243 Observations on potting and collar¬ ing > ib. To make salmagundy 244 ( vii ) To pot and collar salmon 244 -- lobster and lamprey 245 — eels, pigeons, and moor game 246 ■ — • woodcocks and beef 247 -— ham and fowl, hare, &c. 248 To pot marble veal 249 To collar a pig ib. -calf’s head and eel 250 -veal 251 - beef and swine’s face 252 Mock and to make brawn 253 To salt large hams and bacon 254 To make aspike jelly 255 A fowl in aspike jelly ib. Veal in aspike jelly .256 Amulets for ornamenting 257 Lobster in savoury jelly ib. Smelts and cray-fish in savoury jel- ly 258 Prawns, soals, and chickens in sa¬ voury jelly 259 A savoury cake 260 A bee-hive of a savoury cake 261 A hare cake ib. A ham in jelly 262 Calf’s feet jelly for a marbray ib. To make a marbray 263 Artificial fruit ib. Marbray with artificial fruit 264 A hen’s nest and blamonge 265 A cherry tree in blamonge 266 Fish pond with gold & silver fish ib. A floating island 267 Dutch flummery ib. A pyramid 268 Pine apple of Dutch flummery ib. To prepare cochineal 269 A green for colouring ib. To prepare saffron ib. To spin a gold web 270 --— a silver web 271 Observations on cream, &c. ib. Rasp ice cream 272 Brown bread ice 273 Shadderot cream ib. Italian and orange ice cream 274 Peach ice cream 275 Ice cream of apricots ib. Tea and coffee cream 177 Chocolate and raspberry cream 278 Hartshorn and Italian cream 279 Pistacho and snow cream 280 Burnt and rhenish cream 281 Lemon and white lemon cream 282 Orange cream and trifles 283 Custards and almond custard Sack and whipt posset Whipt and lemon syllabub Cream cheese Bladder cheese Splitcoat cheese Portugal cream To make a hedge-hog Apple pudding Little baked puddings Orange fritters Dropt biscuits and orange jelly To make ozyat Lemonade Grated orange marmalade Calf’s feet jelly Hartshorn jelly Quince marmalade Apricot marmalade Red currant jelly To pickle kidney beans -;- mushrooms ■ — - ■ ■ ■ colliflowers walnuts To make, India piccalillo To pickle onions -radish pods potatoe apples Walnut and mushroom catchup Sugar and gooseberry vinegar To pickle red cabbage -beet roots -barberries - girkins rock samphire To make mangoes To preserve peaches in brandy -green melons quinces whole To make apple jelly To preserve apricots in jelly -green apricots -green gooseberries -gooseberries like hops -angelica green gage plumbs T o clarify sugar To preserve green codlins gold pippins To make a compote of pippins To stew pears To make a compote of apricots of cherries To preserve a green pinejapple — green cucumbers — magnum bonum plumbs 284 285 286 ib. 287 288 ib. 289 ib. 290 291 ib. 292 •m ib. ib. 294 ib. 295 ib. 296 ib. 297 ib. 298 299 ib. ib. 300 301 302 ib. 3°3 ib. 3°4 ib. 3 % S . 306 308 ib. 3<=9 310 311 31 * 313 314 ib. 316 317 ib. 318 ib. 319 320 321 ( viii ) To preserve another way 32a *-cherries in jelly 3*3 -wine sours 324 -damsons like wine sours it. -damsons for tarts 325 -morelle cherries 326 -red raspberries 326 —— red gooseberries 327 -red gooseberries for tarts it. -red currants in bunches 328 -currants for tarts it. -barberries in bunches 329 -barberries for tarts it. -strawberries whole 330 -cherries in brandy it. Chipp’d orange marmalade 331 To preserve oranges carved it. To pickle red currants for garnish¬ ing 33 * Onions in mango 333 To pickle green apples it. -- lemons 334 Orange cakes it. To make red currant jelly 335 Black currant jelly 336 Red rasp jam it. Red strawberry jam 337 Red currant jam it. Black currant jam it. Red gooseberry jam 338 Bullace cheese it. Damson cheese it.. Observations on drying and candy¬ ing 339 To boil sugar to a candy height it. Gooseberry paste 340 Apricot paste it. Orange chips 341 To dry cherries it. -currants in bunches 342 -green gage plumbs 343 White currant clear cakes it. To cand.y angelica 344 Oranges in slices cut like laurel leaves it. To make white caps 345 -black caps it. To bottle gooseberries 346 Observations on made dish'es '347 Raisin wine it. Cowslip wine 348 Elder wine 349 ■ - to imitate port it. Black currant wine 350 Ginger wine t it. Orange wine 351 Red currant wine it. White currant wine, or English champaign 35a Gooseberry wine it. Green gooseberry vinegar 353 Lemon wine it. Balm wine 334. •s THE COMPLETE HOUSEKEEPER, SCc . RULES FOR MARKETING. HOW TO CHUSE BEEF. I F it be ox beef and of a proper age, it will be of a darkifh red, and marbled in the grain, which you may fee at the lean part of the thin end of the furloin; and the fat of a bloflom colour. The fat of cow beef is of a whiter colour, and the lean of a pale red. Bull beef is of a clofer grain, and a deep dufky red; the fat fkinny and hard, and has a rammilh or rank fmell. MUTTON. Mutton is in its perfe&ion at five years old, which you may know by looking at the lean part, where the fore and hind quarters are parted, it will B be ( 10 ) be marbled with fat, and the lean of a darkilh red : if young, the lean will be of a pale red, and not fo mixt in the grain. Obferve that the fat be of a good colour, and no way inclinable to yellow ; if it is yellowilh, it is tainted in the feeding, and not good, VEAL. If the bloody veins in the fhoulder be of a bright red, it is new killed, but if blackilh or green, it is dale: the loin fird taints under the kidney, and the fiefh will be foft and flimfy ; the bread and neck taint fird at the upper end ; and the fweet- bread on the bread will be dimfy ; if otherwife, it will be frefh and good. Obferve that the fat of your veal be of a fine white colour, and fine in the grain \ if otherwife, it will drefs coarfe. HOUSE LAMB. In a fore quarter of lamb, mind that the neck vein be of a light blue, if fo, it is good ; if it be of a greenilh colour, it is tainted. The hind quar¬ ter fined under the kidney ; if you meet with a faint lined, it is dale killed, and near tainting. Obferve alfo that it be fine in the grain, and the fat of a clear white. * k I i . i /.‘]y LAMB’s head. . :) { If the eyes are funk or wrinkled, it is dale; if full and plump, it is fweet. PORK ( M ) PORK FOR ROASTING. \ r You mud buy fmall pig pork ; the lean mull be fine in the grain, and the fat firm, and of a fine white ; if the lean is reddifh, and the fat yellowilh, it is tainted, or has not been properly fed. Pork for boiling ftiould be fatter, and fine in the grain, and the fat hard and of a good colour. BRAWN. Brawn, if it is of a proper age, the rind will be very thick, which is the bed part; but if thin, it is too young, and not half fo good. HAMS AND BACON. 4 Put a fmajl knife under the bone that dicks out in the ham ; if it comes out clean and has a good flavour, it is fweet; but if fmeared, and has a bad fmell, it is tainted. Bacon—run a fmall fkewer or knife into the flioulder or theback of the bacon ; if it comes out clean and has a good fmell, it will be good; if fmeared, it will be rudy, and not good. VENISON. The feafon for buck venifon begins in May, and continues till Michaelmas. Doe venifon begins at Michaelmas, and ends in December.—You mud wipe it quite dry with a cloth, and take care no flies get to it, or it will foon ipoil: it is generally B 2 kept ( «* > kept eight days before ufed, to make it tender and give it a fine flavour. If the haunch fmell well at the izle bone, and the lean be of a dark colour, if is good; but if the lean be green, it is tainted: ob- ferve the neck, at the place where the fhoulder is taken out, if it is fweet there and not clammy, it is good. POULTRY. A right capon, if he is young, his fpurs are fliort, and his legs fmooth ; a fat vein on the fide of his bread ; his comb very pale ; a thick belly and rump. If frefh killed, he will have a clofe hard vent; if dale, a loofe open vent. COCK OR HEN. If a cock be young, his fpurs will be fhort and dubbed; but if old, they will be long and fliarp. If a hen is old, her legs and comb are rough ; if. young, they will be fmooth. TURKEYS. If the cock be young, his legs will be fmooth and his fpurs Ihort: look under the wing, and if the fkin is clean and of a good colour, it will drefs white. When you buy them ready killed, if they are frelh, their eyes will be lively and their legs limber ; but if dale, their eyes will be funk and their „feet diff.—In the hen, obferve the fame directions. TAME ( *3 ) TAME AND WILD DUCKS. A tame duck, when fat, will be hard and thick on the br TO BOIL A NECK OF VEAL. Take a neck of veal of five pounds weight, cut oft’ the fcrag end, and pare oft* the chine bone, run fome fmall (kewers acrofs to make it lie flat, rub it over with a bit of butter, and duft it with flour ; tie it up in a cloth, and boil it near an hour ; take it up, and take out the flowers, lay it in your difh, and ferve it up hot as above, or with onion fauce, the fame as rabbits. i* '■ * TO ( 19 ) TO MAKE A POLE OF VEAL. Take a knuckle of veal, crack the (hank, and put it into a ftew-pot that will juft hold it, with tw'o quarts of water, two onions ftuck with cloves, and a few pepper-corns; let it boil for half an hour ; fkim it well, add half a pound of rice, let it boil for three quarters of an hour more, pretty fall, to re¬ duce the liquor to a pint; ftir it often, or it will burn to the bottom of the pot; take your veal carefully up, and lay it in your dilh ; ftir in a lump of butter and flour into your rice and liquor, with a little fait; let it juft boil, pour it over your veal, and lerve up hot. TO BOIL A LEG OF MUTTON. Take a leg of mutton of eight pounds weight, break the (hank off, and pare the flefh neatly round, leaving out one inch of the (hank bone, nick it in the joint, and bend it a little, flour it, tie it in a cloth, and boil it two hours; take it up, lay it in a dilh; ferve it up with carrots and turnips, and caper fauce in a boat. TO BOIL A NECK OF MUTTON. Take a neck of mutton of five pounds weight, cut off the fcrag end, and pare off the chine bone, put fome fmall Ikew'ers in it to make it lie flat; flour it, tie it up in a cloth, and boil it near one hour; take it up, take off the cloth, and lay it in your ( 20 ), your difli; ferve it up with carrots, turnips, greens, or broccoli, or with caper fauce poured over it. TO BOIL A LEG OF HOUSE-LAMB. Take a leg of houfe-lamb of four pounds weight, break the {hank off, and pare it neatly round, leav¬ ing out a little of the fhank bone; nick it in the joint, rub it over with a little butter, and dull it with flour, wrap it in a cloth, and boil it one hour and a quarter; take it out, lay it in a difh, ferve it up hot with fpinnage and colliflower. TO BOIL A HAM. Take a ham of fifteen pounds weight, fieep it two nights and one day in warm water; fet on a pot with hard water, tie up your ham in a cloth, put it into the pot when the water is cold, with a little new hay ; boil it gently for three hours and a half, take it up and take off the rind, pare it neatly, and do it over with egg, crumbs of bread, and Hired parfley, and brown it before the fire, or with a falamander ; put it in your difh, garnifli it with greens, and ferve it up hot. TO BOIL A PICKLED TONGUE. Take a tongue that has lain fourteen days in Talt, foak it four hours in cold water, and put it into a pot with fome hard water ; if a large one, boil it three hours,—if a middling one, two hours and a half; take it out, and pare off the fkin ; ferve ( 2 * ) it up hot, and garnifh it with either turnips, car¬ rots, or greens. If a dry’d tongue, foak it four- and-twenty hours, and boil it as above. TO BOIL A TURKEY, WITH OYSTER SAUCE. Take a turkey that has been killed two or three days, pick it clean, and draw it; be careful to take out the crop whole ; cut off the -neck pretty fhort, finge your turkey, and wafh it clean, cut off the legs at the firft joint, and tuck them into the body; put a cloth upon the breaft, and flat it down with a rolling-pin, fkewerthe thighs down, taking hold of a bit of the pinion, and tie them with a piece of firing. Make a Stuffing for them as follows :— Grate fome crumbs of bread, and as much fuet Aired fine as bread, add fome parfley and thyme fhred fine, fome beaten mace, pepper, fait, and fome nutmeg grated, two eggs, with a little cream; mix it well together, put it into the crop, and fkewer it; rub the breaft of your turkey with a piece of butter, dull it over with flour, and tie it up in a clean cloth :—one hour will boil a large turkey, and three quarters a middling one: take it up and lay it in a difh, pour fome oyfter fauce over it, and ferve it up hot.—For a change, you may ferve it up with onion or cellery fauce. TO ( 22 ) TO BOIL RABBITS AND ONION SAUCE. Case your rabbits, tuck in the fore legs, and fkewer the head ftraight up, fkewer the hind legs clofe to the Tides; rub them over with a bit of but¬ ter, dull them with a little flour, and tie them up in a clean cloth ; if they are young, half an hour will boil them ; if they are full grown, they will take three quarters of an hour : take them up, lay them in a difh, pour your onion fauce over them, and ferve them up hot for a firft courl'e. TO BOIL PIGEONS. Let your pigeons be clean picked, draw and finge them, cut off" their feet at the firft joint, and tuck their legs into their bodies; do them over with a piece of butter, and duft them with a little flour ; put them into a pan of cold foft water, let them boil fifteen minutes, then difh them up with fome plain butter over them, and parfley and but¬ ter in a boat; alfo a piece of bacon in another difh, with fome greens round it;—or, to make a change, ferve them up with onion fauce. TO BOIL FOWLS. Pick your fowls clean, and draw them at the rump, cut off their heads and neck; flat down the bread bone, fkewer them with the end of their legs in their body, and tie them round with a firing; finge them, and put them into fome milk and wa- » ' ter ( 23 ) ter for one hour; take them up and rub the bread with a piece of butter, and dud them over with flour ; put them into a pan with cold foft water, and boil them flowly for half an hour ; if large, three quarters: lay them in a did), and ferve them up with oyder-fauce, for a fird courfe. Chickens are done and ferved up in the fame manner, but not boiled fo long. OBSERVATIONS ON ROASTING. It is necefl'ary fird for the cook to order her fire according to what fhe has to drefs. If any thing fmall or thin, a little brilk fire, that it may be done quick and nice ; if a haunch of venifon, a piece of beef, or a large joint, be fure to make on a good fire, let it be clear at the bottom, and keep your meat at a didance, that it may road gradually, and not fcorch. When it is almod enough, if it is not brown, put it near the fire, and take care that the ends are enough ; dud it with flour, and bade it often to keep up a froth. When you road a hare or a rabbit, take care that the ends are well done j when they are half roaded, cut the neck-fkin to let out the blood, or it will mix with the fauce when they are cut up, and be very difagreeable.—When you halh or mince any kind of meat or fowl, dp not make the gravy too thick. It flrould be no thicker than thin cream, or melted butter. TO ROAST A HAUNCH OF VENISON. ' Pare off the Ihank of your venifon, fpit it, rub it over with the yolk of an egg, butter a fheet of paper ( 24 ) paper and lay over it, roll a thin fheet of common parte and lay on the paper, then lay another fheet of paper upon the parte, tie it tight to keep the parte from falling off; lay it down to roaft, and keep it a good dirtance from the fire, and hafte it well. If it is a large one, it will take four hours to road it; if a fmall one, three hours will do. When it is done, take off the parte and paper, dull on fome flour, and bafteit with butter : when it is of a nice light brown, difh it up with fome brown gravy un¬ der it, and currant jelly fauce in a boat.—Serve it up hot to remove fifh, or for the foot of the table. TO ROAST A NECK OF VENISON. Take a neck, cut off the fcrag or coarfe end, take the fkin off neatly, run a lark fpit through it, and tie it tight on a large fpit; rub it over with the yolk of an egg, butter a fheet of paper, and lay it on double, tie it with a piece of pack-thread, lay it down to roart, and bafte it well with beef dripping or butter. If it is large, one hour will roaft it;— if fmall, three quarters of an hour. When done, take oft' the paper, duft it with a little flour, and bafte it with butter ; and when it is of a light brown, difh it up with fome brown gravy under it, and currant jelly in a fauce boat. TO ROAST BEEF. Take five ribs of beef, fprinkle on it a little fait, and let it lie all night; then fpit it, butter a fheet of ( 25 ) of paper and lay over it, and tie it on with pack¬ thread ; lay it down to a good fire, at a didance, that it may road gradually :—if you put it too near, the fire will fcorch it, melt away the fat, and give it a difagreeable tade. If it is large, three hours and a half will road it;—if it is fmall, road it in proportion. When it is enough, take off the paper, dud it with flour, and bade it with butter; difh it up, and garnifh it with horfe radifh feraped, and ferve it up hot for the foot of a table, or on a fide table.-A furloin and rump are done the fame way. TO ROAST A RUMP OF BEEF BASTED WITH RED WINE. Take a rump of beef, and cut the coarfe part off, lay it in a deep di(h, pour on it a pint of red wine, and let it lie all night; then fpit it, road it for two hours, and bade it with the wine that it lay in ; when it is within a quarter of an hour of being enough, dud it with a little flour, bade it with butter, and fetve it up hot. TO ROAST A SADDLE OF MUTTON. Cut off the thin laps, takeoff the fkin, and pare it neatly, run a lark lpit through it, and tie it on a large fpit, with a fheet of paper on it. If it is a large one, road it for one hour and a half*;— if a fmall one, one hour. Difh it up with feme brown gravy under it, or fome dewed cucumbers, C (if ( 26 ,) (if you like them) and lerve it up hot for the foot .ml ri ^ . !. : TO ROAST A LEG OF PORK STUFFED. Ta ke a leg of pork, make a hole at the (hank, fluff it well with fome fage and onion fhred fire, C 3 and ( 3 ° ) and a little pepper and fait ; fpit your pork, fcore it as above, and lay it down to road ; when done, difh it up with fome gravy under it, and apple fauce in a boat.—You may leave out the fluffing, and roaft it plain. TO ROAST A PIG. Stick your pig juft above the bread bone, and run the knife to the heart; when it is dead, put it in cold water for a few minutes, take it out, and rub it with fome rofin beat very fine ; put your pig into a pail of fcalding water for half a minute, take it out, lay it on a clean table, and pluck off the hair as quick as poffible ; if it does not come clean off, dip it into the water till it does ; when you have got all clean off, wafh it well in water to take away the fmell of the rofin. Take off the four feet at the fil'd joint, make a flit down the belly, take out the entrails and back-gut, wafh it well, and dry it, and lay it on its belly in a difh. When you road it, put into it a little fhred fage and parfley, a few crumbs of bread, pepper, and fait; few up the belly, rub it over with with fweet oil, and lay it down to road before a good bride fire, with a pig plate in the middle of the fire; when it is aim oft done, take a cloth and wipe it clean, rub it over with cold butter to crifp it, and take care you do not let it bliller. When done, cut off the head, lay the pig in a difh, fplit it through the back be¬ fore you draw the fpit, and lay it back to back in your difli j cut off the ears, lay one on each fhoulder, and ( 3 1 ) and the jaw-bones on each fide, then ferve it up hot, with your fauce under it. % TO MAKE SAUCE FOR A PIG. % • Take the brains of the pig, chop them a little, put them into a fauce-pan with a little gravy, add five ounces of butter, a little flour, pepper, and fait, ftir it over the fire till it boils, then pour it into your difh under your pig, and give your dilh a fhake to mix the fauce with the fage and parfley that were in the pig. TO CARBONADE A PIG. Take a pig of four weeks old, clean it as for roafting, fplit it down the belly, take out the tongue, and lay it quite flat, wipe it dry with a cloth, and carbonade it; feafon it well with Cayenne pepper, fait, fage, parfley, bafil and tarragon, all fhred fine; lay your pig into a fmall dripping, or a difh that will hold it, with the Ikin fide uppermoft, break fome pieces of butter and lay over it, pour under it a bottle of white Port or Madeira, put it into a {harp oven, or before a quick file, batting it often with the wine; when it is done enough, and of a nice brown, take it up and lay it in a difh, take the wine that was under it, with a little gTavy, add to it fix ounces of butter, and as much flour as will make it as thick as melted butter, let it boil, pour it over your pig, and ferve it up hot. C 4 TO ( 32 ) TO ROAST A STUBBLE GOOSE. Take a dubble goofe, let it be clean picked and drawn; fhred two onions and a little fage, put them into your goofe with a little pepper and fait, fkewer it, fpit it, and lay it down to the fire to road ; finge it, flour it, and bade it. If a large one, it will re¬ quire one hour and a quarter before a good fire. When enough, di(h it up, and pour in a little gravy; ferve it up hot, with apple fauce in a boat. TO ROAST A GREEN GOOSE. Take a green goofe, fcald it, take the feathers clean off, draw it, fhred a bit of fage and roll it up with a piece of butter, and put it in the belly; fkewer and-fpit it, and lay it down to road; dredge it with flour, and bade it with butter. If a large one, it will take three quarters of an hour to road before a bulk fire;—if a frnall one, half an hour. Let the Ikin be crifp, and of a light brown, put it into your difh with fome brown gravy under it, and fome green fauce and goofeberries in a fauce boat. TO ROAST DUCKS. Kill, pick, and draw your ducks, fcald the feet, take off their fkin, turn their feet back ; feafon the infide of them with pepper, fait, fage, and onion fhred fine, fkewer and fpit them, finge them, and lay them down to a quick fire; dud them with flour, /»nd bade them with butter. A middle-fized duck will take twenty minutes,—a large one, half -an ( 33 $ an hoar 5 let them be of a nice light brown, and ferve them up hot, with fome brown gravy under them, for a fecond courfe. TO ROAST DUCKLINGS. Let them be fcalded, and clean picked and drawn, put a lump of butter, with a little fhred fage, into the infide, fpit them, and lay them down to road for fifteen minutes at a clear brifk fire, bade them with butter, let them be plump, the fkin crifp, and of a light brown ; put them in your difh with fome brown gravy under them, and ferve them up hot with fome green fauce and fcalded goofeberries in a boat. TO ROAST A TURKEY. * Let your turkey be clean picked and drawn, cut off the neck ; you may Huff the crop with force¬ meat, or with crumbs of bread and fuet, made the fame as for a boiled turkey ; Ikewer it, fpit, and Tinge it, and lay it down (at a didance) to a clear, brifk fire. A large turkey will take one hour and a quarter,—a middle-fized one, three quarters, to road it. Serve it up hot, with fome brown gravy under it, and fome bread fauce in a boat. TO ROAST TURKEY POUTS. Take young turkeys, rather larger than a # half- grown fowl, fcald and draw them clean, Ikewer them with their heads down to their fides, fpit them. C 34 ) them, and lay them down to a clear fire for twenty minutes; bade them well with butter, and duff them with flour, let them be plump, and of a nice brown, lay them in a difli, with fome biown gravv under them, and ferve them up hot for a fecond courfe, with fome bread fauce in a boat. TO ROAST YOUNG CHICKENS. When you kill your chickens, pick them very carefully, draw them, cut off the claws, trufs them, and put them down to a good fire; finge them, duft them, and bafte them with butter, roafl: them for fifteen minutes, froth them up, lay them on your difli with fome parfley and butter under them, and fome afparagus in another difli. - - Ihefe are both fecond courle diflies. TO ROAST A SPRING FOWL. Take a large fpring fowl, let it be clean picked and drawn, cut off the claws and fkewer it; half an hour will roafl: it before a good fire; ferve it up hot, with fome brown gravy under it, and fome egg fauce in a boat, for a fecond courle difli. TO ROAST A HARE. Case your hare, leave on the ears, wipe it clean in the infide, then make a pudding for it as follows: —Boil the liver ten minutes, {hred it fine, add to it fome crumbs of bread, beef fuet, parfley, thyme, and fweet marjoram fhred fine, with pepper, fait, mace ( 35 ) mace and nutmeg, mix all well together, with the yolks of two eggs and a little cream ; put it into the belly, and few it up ; double the hind legs and fkewer them, lay the fore clofe to the fide, and fkewer them ; turn the head to look back, and fkewer it; put a Ikewer into each ear to keep them up ; then fpit it, and lay a thin flice of bacon over the back, and a piece of paper on it, and tie it on, or the back will be done too much before the legs be warm thorough; lay it down to a brifk fire, and bade it well with butter. If a large one, it will re- quire one hour,—a middle-lized one will take three quarters of an hour to road it. When it is done, take off the bacon and paper, dud it with flour, and bade it with butter to raife a froth ; difh it up with fome thickened gravy in a difh, half an anchovy, and a little juice of lemon; ferve it up hot with fome currant jelly in a faueer, and fome crumbs of bread boiled in red wine, in a boat, for a fecond eourfe difh. TO ROAST RABBITS. Case your rabbits, and wipe them clean in the infide, fkewer the legs the fame as a hare, or tuck the fore legs into the body ; fkewer your rabbits together, put the fpit between them, let their heads be draight out, and nick them in the neck, that the blood may run when roading; lay them down be¬ fore a brifk fire ; if large, they will require half an hour,—if final), twenty minutes will road them ; dud them with flour, and bade them with butter. When done, cut oft' the heads, and fplit them ; lay * your C 3fi > your rabbits in a difh, and the heads on each fide t —let the liver be boiled and fhred fine, put it into a boat with fome parfley and butter, or put it in your di(h under your rabbits, and ferve them up hot for a fecond courfe difh. TO ROAST PIGEONS. Let your pigeons be clean picked and drawn, finge them, cut off their claws, and fkewer them with their legs on their breaft; put their livers in¬ to their infide, with a piece of butter, and fome fhred parfley; fpit, dredge, and bafte them ; lay them down to a brifk fire for fifteen minutes, and ferve them up hot, with fome parfley and butter under them, for a fecond courfe difh. TO ROAST A CAPON. Let it be clean picked and drawn, cut off the feet, and fkewer the legs flraight, fpit it, finge, duff, and bafte it; if it is large, it will take near an hour to roaft. V\ hen done, lay it in your difh with fome thickened gTavy, and a. little juice of lemon under it; ferve it up hot for a fecond courfe difh, with fome egg' fauce in a bdat. TO ROAST WILD DUCKS OR TEAL. Let your wild ducks or teals be clean picked and drawn; put a little pepper and fait in the in¬ fide ; turn their feet back and fkewer thefn ; fpit them, finge them, and bafte them with butter; - twenty ( 37 ) twenty minutes will roaft them before a quick fire. Serve them up hot with fome brown gravy under them, and a little fhalot Aired fine, for a fecond courfe. TO ROAST PARTRIDGES OR QUAILS. Let them be picked, drawn, and fkewered with their legs on ; fpit, finge, and bade them ; twenty minutes will roaft them at a quick fire ; dull on a little flour, bafte them with butter, let them be of a nice brown, difli them up with fome brown gra¬ vy under them, and fome bread fauce in a boat, for a fecond courfe, or fupper dilh. T 3 ROAST WOODCOCKS OR SNIPES. Let them be clean picked, but do not draw them ; their own bills ferve for a fkewer, which you mull put through the pinions and thighs, and one leg through the other ; fpit them, finge them, and bafte them with butter, and dull on a little flour; toaft a flice of bread, and butter it, lay it on a clean plate, and put it under them, that the trail may drop upon it. They will require fifteen minutes to roaft them. When they are done, lay the toaft in a dilh, and the woodcocks upon it ; pour under them fome melted butter and gravy, ferve them up hot for a fecond courfe, or fupper. TO TO ROAST MOOR GAME AND PHEASANTS. Let vour pheafants or moor game be clean pick¬ ed and drawn, cut off their heads and claws, and the pinions at fhe firft joint ; Ikewer them, fpit, dud, and balte them. Half an hour will road them at a quick fire. Difh them up with feme brown gravy under them, fome bread fauce in a boat, iome gravy warmed, with three fhalots Aired fine, and a little pepper, fait,-and vinegar, in ano¬ ther boat. j. r . . " f : . • • % . -if TO ROAST LARKS THE DUNSTABLE FASHION. Take a dozen of larks, let them be clean picked, cut off their heads, turn their feet back, put them on a long Ikewer, tie them on a fpit, dull and bade them ; have ready a good many crumbs of bread in a difh, hold the difh with the crumbs under your larks, and drew the larks with them, then bade them with butter, and continue fo doing till your larks are quite covered with' crumbs, and of a nice brown; —take care when you difh them up that you do not fhake the crumbs of bread off; if you do, it will fpoil the look of them; the crumbs that remain mud be fried with butter of a nice brown, and put round them. Serve them up hot for a fecond courfe, or for fupper, with plain melted butter in a boat. TO ( 35 ) TO ROAST WEET EARS. Take one dozen of weet ears, let them be clean picked and drawn, trufs them as you do larks, lap them in a vine leaf, put them on a lark fpit, and tie them on a large fpit; roafl them for fifteen minutes, bade them well with butter, dredge on them fome crumbs of bread and flour ; when they are done, lay them in your di(h, with fome fried bread crumbs round them, and fome gravy and butter in a boat. Serve them up hot for a fecond courfe. TO ROAST SWEETBREADS. Take five fweetbreads, put them on a lark fpit, and tie them on a large fpit, do them over with the yolk of an egg, dult them with flour, and bade them with butter ; if they are large, they will take half an hour to roaft,—if fmall, twenty minutes; let them be of a nice brown, lay them in your difh with fome melted butter and gravy under them. Serve them up hot for a fecond courfe. TO BROIL BEEF STEAKS. Cut your fleaks off a rump of beef, half an inch thick, beat them with a rolling pin, and fealon them with pepper and fait; let your fire be clear, and your gridiron clean and hot, lay on your fleaks, turn them often with a pair of fteak tongs, to keep in the gravy; let them be of a nice light brown. ( 40 ) lay them in a hot difh, with a little gravy under them, and ferve them up hot for a fide difli. TO FRY BEEFSTEAKS, WITH ONIONS. Cut your beef {leaks off a rump, rather thinner than above, feafon them with pepper and fait, put a piece of butter into a pan, and fry them over a 4quick fire, to be of a nice light brown; lay them into a .hot difh, cut two onions in thin flices, fry .them with butter, and put them on your fteaks, and ferve them up hot. TO BROIL MUTTON CHOPS. Cut your chops off the beft end of a neck of mutton, pare them neatly, and flat them with a cleaver ; feafon them with pepper and fait, broil them over a clear fire, turning them often ; when done, lay them in a hot difh with fome gravy under them, and a fpoonful of mufhroom catchup, and "ferve them up hot with pickles in a faucer. You may crumb them with bread, the fame as veal cutlets. TO BROIL VEAL CUTLETS. Cut your cutlets off the beft end of the neck of veal, pare them neatly, put a piece of butter into a ftew-pan, with fnred parfley, thyme, pepper, fait, "and nutmeg, fet it over the fire to melt, then dip in ■your fteaks, and crumb them with bread, broil them over a clear fire to be of a nice light brown, lay them in a hut difh with fome melted butter and fome ( 4i )> fame gravy, with a little juice of lemon under them, and ferve them up hot for a firft courfe. TO BROIL PORK STEAKS. Cut your (leaks off a fore chine, or a loin, pare away the rind, feafon them with pepper and (alt, broil them over a clear fire to be of a fine brown, lay them into a hot di(h with fome gravy under them, and ferve them up hot, with fome apple fauce in a boat. YoO may crumb them with bread the fame as veal (leaks, only inftead of thyme you mu(t add a little l'age (bred. TO BROIL A FOWL WITH MUSHROOM SAUCE. Let your fowl be clean picked and drawn, fplit it down the middle, finge it, and cut off the legs, flat it with a cleaver, feafon it with a little pepper and fait, do it over with a little clarified butter, and crumb it with bread ; fet it over a flow fire to broil; when done, put it in your di(h with fome pickled mulhrooms, a little gravy and melted but¬ ter under it, and ferve it up hot. TO HASH VENISON. Cut your venifon in thin flices, put it into a (lew- pan with fome gravy, three (halots (hred fine, and a little red wine; pepper and fait it to your tafie; ; D ' fee ( 42 ) fet it over the fire, and when it is hot, thicken it up with butter and flour, let it juft fimmer, put it into your difli, and ferve it up hot. TO HASH MUTTON OR BEEF. Cut your beef and mutton in thin flices, put it into a ftew-pan with fome gravy,- and the gravy that runs from it, with foine fhalot or onion fhred fine, pepper and fait it to your tafte, fet it on the fire to fimmer, thicken it with a lump of butter rolled in flour, let it juft boil, and ferve it up hot. TO HASH A TURKEY OR ANY LARGE FOWL. Cut off the legs, Cut the thighs in two pieces, the pinions and bread: in pieces one inch and a half long, take off the (kin, put it into a ftew-pan with fome gravy, and a Ihalot (hred fine, feafon it with pepper, fait, and pounded mace; fet it on the fire to ftew till it is hot thorough, thicken it with butter and flour ; let your hafh be favoury, and of a good tafte, put it into a deep difh, and ferve it up hot. TO HASH VEAL. - - v, . : /i.t. . t * . Put a little gravy into a ftew-pan, with a little lemon peel fhred, a fpoonful of catchup, and a piece of butter and flour ; fet it on the fire to boil, cut your veal in thin flices as big as half-a-crown, and feafon it with pepper and fait, put it into the ftew-pan to your gravy, let it juft fimmer (but not C 43 ) boil) pour it into a dilTi, with fome fippets of bread round it, and ferve it up hot. TO HASH WOODCOCKS OR WILD DUCKS. Cut your woodcocks up as for eating, put them in a ftew-pan with fome gravy, a fpoonful of red wine, two fhalots fhred fine, pepper and fait to your tafte, fet it on the fire to boil, thicken it with fome butter and flour, put it into a difh, and ferve it up hot. TO HASH A HARE. Cut it in fmali pieces, put it in a ftew-pan, with aglafs of red wine, and a little broth or gravy, pep¬ per and fait it to your tafte, half an anchovy chop¬ ped, a quarter of a pound of butter rolled in flour, fet it on a flow fire to fimmer, and juft when it be¬ gins to boil take it off, and ierve it up hot. TO MINCE A TURKEY OR A LARGE FOWL. Cut the breaft of the turkey in fmali dice, put it into a ftew-pan with a little gravy, a little pepper and fait, a piece of butter and flour, and a little le¬ mon juice; fet it over the ftove to fimmer, but not boil, as it makes it hard ; fcore the legs, feal'on them with pepper and fait, and broil them of a nice brown: lay your mince in a diih with fome fippets d 2 ; of < 44 ) of bread round it, and the legs on the top, and ferve it up hot. TO MINCE VEAL. Cut your veal into fmall fquare dice, but do not chop it; feafon it with pepper and fait, put it into a fiew-pan with fome gravy and a little lemon peel fhred, a lump of butter and flour, fet it on the fire to fimmer, fqueeze in a little juice of lempn, and ferve it up hot, with fome fippets of bread round it. TO MINCE PHEASANTS AND PARTRIDGES. Cut the breaft of a pheafant or partridge ipto fmall dice, put it into a ftew-pan with fome good gravy, pepper and fait to your tafte, a lump of but¬ ter and flour, and a little juice of lemon ; fet it on the fire, ftir it till it begins to boil, put it in your difli, with fome fippets of bread round it, and ferve it up hot. OBSERVATIONS on dressing fisi-i. When you fry any kind of fifh, let them be wafhed clean and dried with a cloth, do them over with egg,-and crumb them with bread, or dip them in fmall beer, and dull them with flour $ let your hog’s lard or dripping boil before you put in your fifh ; fry them crifp, and of a nice brown, and aN ways lay them on a fieve to drain before you difh thejn up. • When ( 45 ) • When you boil fvfli, wafh them dean, rub them With fait, vinegar, or a dice of lemon, before you put them in the water to boil. All fiflr Ihould be boiled flowly;—if you, boil them fad, they will crack and break. When you di(h them up, put a fidi-plate under them. V When you broil any kind of fi(h, let your fire be clear, and your gridiron very clean and hot, and rub it with a bit of fuet, to prevent the fi(h from {ticking to it.—If your filh is thick, your fire mull be very flow, or otherwife it will burn th^tn before they are warm thorough.——All fifli mult be‘thoroughly done. 4 i f'di 11 * • . r ; ... .. . • f y. TO DRESS A TURTLE. Cut off the head clofe by the (hell, hang it up to bleed for twenty-four hours, then cut it open, and leave fome of the meat to the bread (hell; take out the guts, flit them with a pen-knife, fcrape and cut them in pieces three inches long, wa(h them and the infide 'meat in feveral waters, cut the meat and bread dVell in pieces as large as a large walnut, put it all into a dew-pot, with one quart of Madeira wine, two quarts of drong gravy, with Cayenne nnd white pepper, mace and fait, add fome Meet marjoram, bafil, tarragon, and thyme (hred - r ctiver it clofe, and fet it to dew on a dove for one hour, —or more, if it is not tender ; then rim the Aleli with hot pade, put in your meat,' with fdmb of the gravy that it was dewed in, put it into a (harp oven to bake for half an hour, then drain the re¬ mainder of your gravy into a dew-pan, with two D 3 anchovies. ( 46 ) anchovies, thicken it up with butter and flour, let it be very favoury, and of a good tafte ; add to it two dozen of force-meat balls fried, the yolks of twelve hard eggs, and a little juice of lemon ; let it boil ; v' hen yo'ur turtle comes from the oven, pour it in, give it a (hake to mix it, and ferve it up hot for the head of the table The fins mutl; be fcalded, to take off the ikin ;—flew them in fome gravy, with a little red wine ; when tender, feafon them with Cayenne pepper, fait, and a little juice of le¬ mon tb your tafte; thicken it up with butter and flour, and ferve them up hot for a fide difh. You may make fricandoes with the vealy part of the fhoulder, or Scotch collops, or a white fricaffee. TO DRESS TURTLES ANOTHER WAT. Kill your turtle, wafh it clean, and cut it in pieces as before ; feafon it well with Cayenne pep¬ per, fait, mace, and nutmeg, put it into a pot that will juft hold it, with ope bottle of Madeira wine, two quarts of good gravy, fome fweet herbs fhred fine as before, and two anchovies; fet it on a clear fire to (few flowly till tender, thicken it up with flopr, add to it two dozen of force meat balls, and fqtne, yolks of hard eggs; rim your fhell with hot pafte, and bake it; when done, put in your turtle, and ferve it up hot for the head of the table. The fins mud be ftewed by themfelves, and fea- foned as before. ( 47 ) TO BOIL A TURBOT. Gut and clean your turbot, rub it all over with a piece of lemon and fait, put it into a pan with as much water as will cover it, and a little vinegar, a few black pepper corns, two or three dices of le¬ mon, and a fheet of paper over the top; fet it on the fire, and when it boils, fkim it,—let it fimmer for half an hour, then ferve it up hot with lobfter and anchovy fauce. TO BAKE A TURBOT. Gut and clean your turbot, dry it with a cloth, cut off the head and tail, feafon it with pepper, fait, nutmeg, and fome parfley (bred ; take a difh that will juft hold it, rub it with butter, lay in your tur¬ bot, with fome green chibbol fhred, and half a pint of white wine; fprinkle vour turbot with fome melted butter, and ftrew it over with crumbs of bread, bake it df a nice brown,—when done, ferve it up in the difh in which it was baked, and pouf fome anchovy fauce under it. TO FRY SMALL TURBOTS. Gut and wafh them, cut off the head and fins, cut them in four pieces, fprinkle over them fome vinegar, fait and pepper, a few dices of onions, fweet bafil and thyme ; let them lie one hour, drain them, diift them with dour, fry them of a nice brown, difh them up, and garnifh them with fried parfley, ( 48 ) parfley, and ferve them up hot with melted butter, or anchovy fauce in a boat. TO MAKE FILLETS OF TURBOTS. Take fome cold boiled turbot, cut it in fillets two inches long and one inch broad, and make a fauce as follows : Chop a table fpoonfu! of capers, put them into a lL;w pan with fome parfley and an anchovy (hred fine, half a pint of gravy, fix ounces of butter, a little flour, catchup, or fey, a little Cayenne, and a lemon juice, let it boil, and put in the fillets; let them fimmer for fome minutes, take them carefully out, and lay them in a difli, pour your fauce over them, and ferve them Up hot for a fide difli. TO STEW SOALS. Take off the black Ikin, ferape, gut, and clean them, do them over with an egg, or dip them in fmall beer, dull them with flour, fry them in hog’s lard or dripping, of a nice light brown, lay them on a fieve to drain, and make a fauce for them as fol¬ lows : Put in a llew-pan fome good brown gravy, with half an anchovy, and a little red wine, a little Cayenne pepper, feme blades of mace, one onion fluck with cloves, and a flice of lemon; let it fim- mer for ten minutes, add to it a piece of butter and flour, a handful of Ihrimps picked clean, and llir it over the lire till it boils, then put in your foals, letjhem Hew five minutes, lay them carefully in a difli.with a lkimmer, and pour the fence oyer them. Serve ( 49 ) Serve them up hot for a fide difh, or the head of a table. - > TO FRY SOALS. Take the (kin off the brown fide, and dean the fcales well off the other ; takeout their guts, wipe them dry with a cloth, dp them over with an egg, and firew them with crumbs of bread; let your hog's lard boil, put in your loala, fry them of a nice light brown, drain them on a fipve, put them, in a di(h, garnifh them with fried parfley, and ferve them up hot with fhrimp fauce, or plain melted butter. \ . *■” 7T a ° d" • i 1 1 -»■ v* - • n * • v4 .■ * , ~- ... ji • /;; . .. - . 11 TO MARINATE SOALS. Take two cold fried foals, lay them in a difli, and make a fauce for thdTffi as follows: Take a tea¬ cup full of vinegar, one of oil, and threp*of four fficei of leihon, a little muffard arid felt, ifihrit all well together, and pouf it oVer your foals J let them hand for two hours to' take the fauce, and then ferve them up for a fecond courle. ASPIKE OF SOALS IN FILLETS. Take cold boiled or fried foalp, cut them in,fil¬ lets oue inch and a half long and an inch broad. Lay them in the china, di(h in which, you intend to ferve them up, and make a fauce for them.as follows: Chop four flialot? very fine, put them in a deep plate, with a fpoonful of made muftard, fome black pepper. ( 5 ° ) pepper, fait, half a tea cup full of vinegar, the fame of oil, mix it well together, pour it over your foals, garnifli it with flices of lemon and parlley, and ferve it up for a fecond courfe. ' Fillet's of turbot are done the fame way. FILLETS OF SOALS BESH-A-MELL. Take two cold boiled foals, cut them in fillets two inches long and one inch broad, lay them into a (lew-pan, and make a fauce for them as follows : Take a' pint of cream, put it in a ftew-pan, with a flice of ham, one onion, a bit of parfley, and half a fmall carrot, let it boil till it comes to half a pint, flirring it ail the rime; then thicken it up with a little butter and flour, drain it upon your foals, fet it upon the fire to boil, add a little pepper and fait, and fome juice of lemon, let it juft funnier, byt not boil, and ferve it up hot.—This is a pretty firft or fecond courfe difli. Fillets of turbot are done the fame way. . i.' 0 j C'dUZ'ji 1 ' if?* i • * ; v •. , TO BOIL A COD’s HEAD AND 4 ( SHOULDERS. Take a cod’s head and (houlders, clean it Well, rub it over with lemon and fait, and lay it on your fifli-plate; when your water boils, throw in a hand¬ ful of fait and a little vinegar, put in your cod’s head, and* let it boil flowly for half an hour,—or longer, if it be large $ take it up carefully, and lay ( 5i ) it on your dilh, lay fome fried foals or fmelts round it, and ferve it up with anchovy andflirimp fauce. TO BAKE A COD’s HEAD AND SHOULDERS. Take the head and fhoulders, and make it quite clean ; make a flufling of crumbs of bread, fuet, pepper, fait, parfley, and thyme Hired fine, add two eggs, mix it well, and Hull the head and fhoulders with it; do your cod over with an egg, and crumb it with bread; put fome pieces of bhtter over it, and fome gravy under it, and bake it in a quick oven for one hour; when it is baked, drain the gravy from it into a Hew-pan, add two anchovies, and fome juice of lemon ; thicken it up with butter and flour, lay your fifli in a difli, and pour your fauce into it, and garnifh it with flices of lemon. TO DRESS CRIMP COD. Take a cod, cut it into flices one inch thick, put them in hard water and fait for two or three hours, take them out and dry them, and do them over with the yolk of an egg and crumbs of bread. You may either fry or broil them.—Serve them up with anchovy and flirimp fauce. TO STEW CARP OR TENCH BROWN. Take two carps or tench, fcale them and gut them very clean, put them into a Hew-pan, with a pint of Hrong gravy, add one onion fluck with cloves, t * C 5* ) Cloves, two' anchovies, two tea-cups full of red wine, three blades of maee, pepper and fait to your tafle, and fet it on the fire to flew for twenty mi¬ nutes ; then take put your filh with a fkimmer, lay them in your difh, thicken up your fauce with but¬ ter and flour, add a little lemon juice, and fet it to fimraer,—then drain it through a fieve upon your fifh, garnifh them with flices of lemon, and fcraped horfe radifh, and ferve them up hot. TO STEW CARP WHITE. Scale, gut, and wafh your carp, put them in a pan with fome water, fome whole pepper, fait, a bunch of fweet herbs, and two onions; flop the pan clofe, and fet it to boil for twenty minutes y then- have ready a fauce made as follows:— Put a gill of white wine into a fauce-pan, with a gill of white gravy r made of veal, two anchovies chopped fine, a quarter of a gill of the liquor in which the carp was boiled, and two flices of lemon ; let it boil for five minutes, and add a quarter of at pound of butter rolled in flour ; let it jufl begin to boil, and add the yolks of two eggs, mixed with a quarter of a, pint of cream,—let it juft fimmer, but not boil, or it will curdle,—lay your carp into a difli, and firain your fauce over it. «* • r- f '* C r, J *" ’ ' . TO ROAST A CARP. Take a carp with a foft roe, let it be clean fcaled and gutted, and makea fluffing for it as follows':—? , c /, o Take ( 53 ) Take thefoft roe, one anchovy, a few mulhroom?, one onion, parfley and thyme fhred fine, a little pepper, fait, a little mace pounded, a piece of butter, and Tome crumbs of bread, mix it well together, and fluff your carp with it, few it up, wrap it in a paper well buttered, tie it on a fpit with a tape, let it roaft for half an hour, bade it well with butter and a little white wine, and make a fauce for it as follows:—Put an anchovy in a ftew-pan, with a few pickled mufhrooms, half a pint of good gravy, a table fpoonful of red wine, a piece of butter and flour, and ftir it over the fire till it boils ;—when your carp is roafted, take off the paper, lay it in a dilh, and pour your fauce over it. TO BROIL A CARP. Scale and gut your carp, nick it on the back, do it over with melted butter, feafon it with pep¬ per, fait, and a little fhred parfley, broil it to a nice brown, and make a fauce for it as follows :— Take one anchovy, a few capers, a few pickled mufhrooms fhred fine, put them into a ftew-pan, with half a pint of gravy, a piece of butter and flour, ftir it over the fire till it boils, then put your carp in a difh, pour your fauce over it, and ferve it up hot. TO BAKE A TENCH. Scrape off the fcales, gut them, and wafh them clean;—put into the bottom of a ftew-pan a flice of veal, then a fheet of paper buttered, to keep them from ( 54 ) from flicking to the bottom,—rub your tench over with fome clarified butter, the yolk of an egg, and fome crumbs of bread, lay them into vour ftew-pan with fome gravy under them, fet them in an oven to bake for half an hour, and let them be of a nice light brown. When done, take them up carefully and lay them in a difh, take the veal out of the ftew-pan, leaving the gravy, add to it one glafs of red wine, halt an anchovy, a fpoonful of catchup, a little lemon juice, a little Cayenne, fome butter and flour, and the meat of two lobfter claws cut in fmall dice; let it fimmer for three minutes, fkim it clean, pqur it under your tench, and ferve it up hot. TO FRY OR BROIL WHITINGS. Gut and (kin them, do them over with the yolk of an egg, and crumb them over with bread :—If they are to.fry, have ready your pan with fome fat boiling hot, put in your whitings, and fry them of a nice light brown, garnilh them with fried parfley, and ferve them up with fhrimp fauce :—If to broil, prepare your fi(h as above, have ready your grid¬ iron very hot, rub it over with a little butter, lay on your fifh to broil, taking care you do not finoke or burn them. When done, ferve them up with anchovy fauce. TO ROAST A GUILST. Take a guild, and make it quite clean, make a pudding of crumbs of bread and fweet parfley, thyme, < 55 ) thyme, nutmeg, pepper and fait, mix it up with the yolks of two eggs, put it into the belly of the filh, rub it all over with the yolk of an egg, and ftrew it with crumbs of bread, lay it in a dripping-pan before the fire, or in an oven, and bafte it with butter. When it is enough, lay it on a dilh, and ferve it up with gravy and anchovy fauce. TO FRY SMELTS. Draw* the guts of the fmelts out with the gills, walh them clean, and wipe them dry; do them over with the yolk of an egg, and drew on them - fome crumbs of bread ; have your frying-pan ready with hog’s lard, quite hot, put in your filh, and fry them of a light brown, lay them in your dilh, and garnilh them with fried parlley. TO BOIL CRIMP SALMON. Scale your falmon, walh it clean, lay it to crimp in hard water and fait for two hours, have ready your pan on boiling, put in your falmon with a little fait, let it boil for half an hour, take it up and drain it, lay it in your dilh with fome fried filh round, garnilh it with fennel, and ferve it up with parlley or fennel fauce. TO PICKLE SALMON THE NEWCASTLE WAY. Take a falmon, and fplit it down the back, cut it acrofs into four lengths, walh them clean, but do v not C 56 ) not fake off the fcales; have ready a kettle with boiling water, boil it three quarters of an hour, take it up, and fet it to cool; add three quarts of vinegar to three quarts of the liquor it was boiled in, with a quarter of an ounce of cloves, a quarter of an ounce of mace, half an ounce of black pep¬ per, two ounces of ginger cut in flices, a little bay l'alt, and two handfuls of common fait, boil them all well together one quarter of an hour, let it (land till it is cold, put your falmon into a kit, and pour your pickle over it. TO BROIL SLICES OE SALMON. Cut your falmon in flices one inch thick, brufh them over with a little clarified butter, fprinkleon them a little pepper and fait, let your gridiron be clean, and lay on your falmon, broil them over a clear flow fire,—when done, lay them in'the diflr, and make a fauce for them as follows:— f Take a fpoonfpl of capers, three fhalots, and a little parfley, all Aired, fine, mix it up with a tea¬ cup full of vinegar, and a little oil; when your falmon is cold, pour your fauce over it, and ferve it up for a fecond courfe. TO BROIL CRIMP SALMON ANOTHER WAY* Cut your falmon in flices as above, do them over with clarified butter, and then with egg, ftrew thm with crumbs of bread and a little (bred parfley, and ; j you ( 57 ) you may either broil them or fry them. "When done put them round boiled filh, or put them in a dilh by themfelves, and ferve them up with parfley and butter, and anchovy fauce. TO DRESS STURGEON. _ * Take eight pounds of flurgeon, wadi it clean, lay it into fome hard water and fait, let it foak all night, next day take it out, rub it over with vine¬ gar and fait, have ready your fifh-kettle with fome boiling water, put in your fturgeon with a bunch of fweet herbs and two onions, boil it till the fifh leaves the bones, take it up, take off the fkin, flour it well, fet it before the fire, bafle it well with butter, and let it {land till it is of a fine brown ; ferve it up with white fauce, (the fame that is ufed for carp) or with venifon fauce. TO PICKLE STURGEON. Cut your fturgeon into fquare pieces, waffi it well, and tie it tight with mats, fet it on to boil with four quarts of water, two quarts of ftrong old beer, a little bay fait, two handfuls of common fait, one ounce of black pepper, one ounce of Jamaica pepper, and one of ginger, and half an ounce of cloves; let it boil till the filh leaves the bone, take it out, and let it ftand till next day to cool; put your fturgeon into a calk or mug that will juft hold it; put a quart of alegar to the liquor it was boil¬ ed in, pour it on your fturgeon, ftop it clofe down, and keep it for ufe. E TO < ;s ) TO DRESS A PIKE. Got your pike, and make it very clean, grate fome bread, and Aired fome fuet, a little thyme and parfley, pepper, fait, a little fpice, and two eggs, mix it well together, and put it into the belly ot the fifli; do your fifli over with the yolk of one egg, and ftrew fome crumbs of bread and pieces of but¬ ter all over the top, then lay your fifh into the diAi, fet it into the oven, and bake it.—You mud make your fauce of gravy, a little juice of lemon, one onion ftuck with cloves, two anchovies, and thick-, en it with butter and flour; when your fifh is baked, lay it on a difli, and pour the fauce under it, gar- nifli it with flices of lemon, and ferve it up hot. TO DRESS A PIKE THE DUTCH WAY. Let your pike be clean fcaled and wafhed, (kew- er it round, put on a fifh kettle with fome fait and water, and a little vinegar,—when it boils put in your pike, and let it boil for twenty minutes,—or more, if it is a large one; then make a fauce for it as follows : — Shred two anchovies, put them into a flew-pan with half a pound of butter, a little pepper, fait, nutmeg, a table fpoonful of vinegar, two tea-cups full of gravy, a piece of horfe-radifli, a flice of le¬ mon, and as much flour as will thicken it; ftir it over the fire till it boils, take out the lemon and horfe radifli, difli up your pike, pour your fauce over it, and ferve it up hot. TO ( 59 ) TO ROAST A LAMPREY. Skin your lamprey, cut off the head, and take out the guts, fcrape the blood clean from the bone, then make a force meat of fome crumbs of bread, a few (hrimps, a little thyme andparflev, pepper atid fait, and the yolks of two eggs, mix all Well together, and put it into the belly of the lamprey, few it up, and turn it round on your'difh, put over it a little flour and butter, and a little gravy in your difh, then bake it in a moderate oven, or put it down before the fire; when it is done take the gravy from it, (train it thrpugh a fi^ve, add to it a fpoonful of catchup, a little white wine, one an¬ chovy, and a (lice of lemon, thicken it with but¬ ter and flour, let it boil, difli up your lamprey, and pour the fauce over it. TO BOIL FLOUNDERS OR FLAT FISH. Cut off the fins, nick the brown fide with a knife, and take out the guts; wafh them clean, boil them in fait and water for twelve minutes, lay them in your difh upon a napkin, or a fi(h drainer, garnifh them with parfley and horfe-radifh fcraped, ferve them up with anchovy or (hrimp fauce. TO BOIL CRIMP SKATE. Take your (kate and (kin it on both fides, cut it one inch broad and as long as the (kate will allow, put it into hard water, with a handful of fait and a . ’ E 2 little ( 6o > little vinegar, let it lie three hours to crimp, have ready a ftew-pan with boiling water, lay your fifh on a fifh-plate, and boil it for fifteen minutes, difh it up, and ferve it up with fhrimp fauce. TO FRY CRIMP SKATE. Crimp your fkate as above, dry it in a cloth, rub it over with egg, and crumb it with'bread, fry it over a quick fire (in hog's lard) of a light brown, k put them in a difh, and garnifh them with fried par¬ ley ; ferve it up with anchovy fauce in a boat. TO BOIL MACKEREL. Gut and wafh your mackerel, lay them flreight en a fifh-plate ; fet your pan on the fire with fome water and a little fait ; when it boils, put in your fifh, let them boil for fifteen minutes, take them up and drain them, lay them on a difh, garnifh them with parfley and fennel, and ferve them up with fcalded goofeherries in a boat, and melted butter and anchovy fauce. TO PICKLE MACKEREL. Wash and gut your mackerel, make them very clean, boil them in fait and water for twelve mi¬ nutes, take them carefully up, add to the water they weTe boiled in one pint of vinegar, two or three blades of mace, a little whole pepper, boil it all together ten minutes ; when cold put it to your mackerel, and keep it for ufe. TO ( 6i ) TO BOIL HERRINGS. Scale the herrings, and draw out the guts with the gills, wa-fli them clean, fkewer them with their tails in their mouths; when your water boils put them in, and boil them twelve minutes, lay them in your difh, and ferve them up with parfley and butter. TO BAKE HERRINGS. Scale, gut, and wafh them clean, cut of? their heads, and take out the back-bone, lay them flat upon a board, feafon them with cloves, mace, pep¬ per and fait, pretty high, roll them up, lay them in a mug with two or three onions, a bay leaf, and fome vinegar, cover them over with a ftrong brown paper, tie them down, and bake them in a moderate oven.—You may eat them either hot or cold. TO BROIL HERRINGS. Clean your herrings as for boiling, dry them with a cloth, dull fome flour on them, have ready your gridiron very clean, and rub it with fome fat bacon to keep your herrings from flicking, broil them over a clear fire of a nice brown, taking care you do not fmoke or burn them, and ferve them up with melted butter. TO DRESS SALT FISH. . Steep it in water over night, wafh it clean, and cut it into fquare pieces, put- your fifh in when the ■ E 3 water ( 6 * ) water is cold, boil it half an hour, take it up and drain it, lay it in your difh, garnifh it withflices of eggs, and ferve it up with egg fauce —Or you may ufe boiled parfnips or potatoes to the above, if you like them. TO DRESS COD’s SOUNDS. Steep them in water all night, fet them on the fire in a (lew-pan to boil,—when tender, take them up to drain, put them in a difh, pour your egg fauce boi ing hot over them, and ferve them up hot. - * " ■ TO MAKE WATER SOKF.Y OF PERCH OR FLAT-FISH. Take fix parfley. roots, cut them one inch and a half long, and about the thicknefs of a quill, put them into a flew-pan with fome water to boil, with a pint of final! onions peeled, fome fait, and fome whole pepper; let them boil till the parfley is al- moft tender, then put In your fifh, and let it boil for twenty minutes on a flow fire ; throw in a hand¬ ful of parfley picked in leaves, juft let it boil, lay your fifh in a foup difh, and pour the liquor with the ingredients over it; ferve it up with a plate of bread and butter, and fome plain melted butter in a boat, •> TO BOIL EELS. / «■ Skin, gut, and clean them well, c\lt off their heads, turn them round, and run a fkewer through them. ( *3 ) them, and lay them on a fifh-plate ; when your water boils, put them in, with a little fair, and let them boil for twelve minutes,—or, if very large, for fifteen minutes;—take them carefully up with a fifh-flice, lay them in your dilh with a drainer under them, and ferve them up with parfley and melted butter, PITCHCOCK EELS. Take two large eels, fkin, and gut them, flit them down the back, cut them into pieces the length of your finger, feafon them with pepper, fait, and nutmeg, fweet herbs fhred fine, and grated bread, broil them over a clear fire, then ferve them up with anchovy fauce-You may do them whole, and feafon them the fame way. TO PITCHCOCK; EELS ANOTHER WAY. Take a large eel, cut off the head, draw off the fkin, take out the guts, wafh it clean, and dry it with a cloth ; take fome parfley, thyme, and fweet marjoram fhred fine, add fome pepper, fait, and mace ; rub your eel over with the yolk of an egg, and drew the fweet herbs and feafonings over it and in if j draw on the fkin, fkewer it round, and broil it. When done, lay it in your difh, and ferve it up with anchovy fauce and melted butter. E 4 TO ( 64 ) TO ROAST AN EEL. Take one large eel, {kin, gut, and clean it; make a pudding for it of grated bread, fweet mar¬ joram, pepper, fait, a fewoyfters, and break in one egg; mix it all well together, and put it into the belly of the eel, rub the eel over with the yolk of an egg, and roll it in the feafoning, draw the {kin over the eel to keep in the pudding, run a fkewer through it, tie it to a fpit, and roaftit, bafteit with melted butter,—when done, ferve it up with an¬ chovy or flirimp fauce. TO STEW EELS. Ta&e fome middle-fized eels, (kin, gut,and clean them, cut them in pieces three inches long, put them in a ftew-pan with a piece of butter and a lit¬ tle flour, give them a tofs for five minutes over the fire, add fome good gravy, with a little pepper and fait, and half an anchovy, two fpoonfuls of white wine, and a flice of lemon i let it (lew till tender, take out the lemon, and dilh it up hot. EELS WITH WHITE SAUCE. Let your eels be fkinned and gutted, wafh them clean, cut them in pieces three inches long, and dull them with flour; put them in a ftew-pan with a piece of butter, a bunch of fweet herbs, and a few fmall mulhrooms, fry them over the ftove for five minutes, add to them a little white wine, and a little ( 6S ) little broth or water; feafon them with pepper, fait, and fpice, add to them a little lemon juice, fet them on to ftew, and when done thicken up your fauce with the yolks of two eggs, mixed with a little gravy, give them a tofs over the fire, and ferve them up hot. EELS WITH BROWN SAUCE. Let them be clean Ikinned, gut and wafii them clean, cut them in pieces three inches long, fealon them vt'ith Tweet herbs, chibbols, and parfiey (bred fine, pepper, fait, and fpice; put a piece of butter and a little flour into a ftew-pan, let it brown over a dove, add to it a little gravy, a glafs of white wine, and a little lemon juice, put in your eels, fet them on the dove to ftew till tender, lay them in a difli, put the fauce over them, and ferve them up hot. TO SCOLLOP OYSTERS. Open your oyfters, and beard them, fet them oft a fire in a ftew pan, let them boil for five minutes, ftrain the liquor from them into a ftew-pan, and walh the oyfters clean from the fand ; put them into their own liquor with a piece of butter, a little parfiey and thyme fhred very fine, a little pepper and nutmeg, and very little fait, let them fimmer over the fire, butter your fcoilop (hells, and ftrew fome crumbs of bread in, then put in your oyfters, and cover them over with bread crumbs and pieces of butter, put them on a gridiron over a flow fire for a quarter of an hour, take them off, brown the top ( .66 ) top with a falamander, and ferve them up hot for a fecond courfe, or for fupper. TO SCOLLOP OYSTERS ANOTHER WAY. Open and beard your oyfters, wafh them clean, butter your fcollop fhells, and ftrew them with bread, lay in your oyllers, and ftrew fome crumbs of bread and fome butter over them, then fome more oyfters and crumbs of bread, and fome butter, fet them in a dutch oven to brown before the fire for twenty minutes, and ferve them up hot. TO FRY OYSTERS. Take fifteen large oyfters, fimmer them in their liquor, take them out and dry them, dip them in yolks of eggs, and crumb them with bread ; have ready your frying-pan with fome hog’s lard hot, put in your oyfters, and fry them crilp and brown ; fry fome crumbs of bread and put in your difh, lay your oyfters on them, and ferve them up hot for a fecond courfe. TO STEW OYSTERS. Open them, and plump them in their own li¬ quor, then ftrain the liquor into a ftew-pan ; throw the oyfters into fome clean water to wafh them, take off their beards, put the oyfters into the ftew- pan amongft their own liquor, w'ith two or three blades { *7 ) blades of mace, and a few white pepper corns, let them fimmer for fifteen minutes, add a piece of but¬ ter and flour, and the yolks of two eggs, with a fpoonful of cream, let it fimmer, add a little lemon juice, and ferve them up in a difh, with fippets of bread, or pul them into oyfler loaves. You may flew muffels or cockles the fame way. ATTALETS OF OYSTERS. Open your oyflers and beard them, put them into a pan, and fet them to boil for five minutes; pour the liquor from them, and wafh them clean from the fand, put them into a ftew-pan with a lump of butter, a little pepper, fait, and nutmeg; fet them on the ftovefor fix minutes^ ftirring them all the time; take them off, and let them cool, and flick them on finall filver or wooden fkewers,_ beat up an egg, and do them over with a feather, crumb them with bread, and fet them in a little difh before the fire to brown, or broil them over a flow fire on a gridiron ; lay them in a difh with fome thickened, gravy under them, and ferve them up hot.-This is a pretty fecond courfe difh. • i • . : • - TO PICKLE OYSTERS. Open the largefl and finefl oyflers you can get. Whole and clean them from the fhells, wafh them in their own liquor, let it Hand to fettle, ftrain it into a -fauce*pan with fome white wine vinegar, a few blades of mace, a nutmeg fliced, a few white pep¬ per corns, two bay leaves, and a little fait, let it boil boil four minutes, then put in your cyders, let them fimmer ten minutes, fkim them well, put therii into a jar that will juft hold them ; when they are cold, cover them with rinded mutton fuet, tie them down with a bladder, and keep them for ufe. TO PICKLE OYSTERS ANOTHER WAY. Take one hundred of the largeft oyfters you can get, open them, but do not cut them, and wafh them clean ; put one quart of fpring-water into a ftew-pan, and drain into it their own liquor, add to it a little fait, fet it on to boil, (kirn it clean, add to it ten blades of mace, forhe nutmeg diced, half an ounce of whole white pepper, a quarter of a pint of vinegar, let. it boil for fifteen minutes, then put in the oyfters, and let them boil for ten mi¬ nutes, fkim them clean, put them into a pot or jar that will juft hold them, l6t them ftand till they are quite cold, and cover them up for ufe. TO BOIL LOBSTERS. Put a fkewer in the vent of your lobfter’s tail, to prevent the water getting in, put it into a pan of boiling waterwith a little fait and two dices of lemon ; if it is & large one, it will take half an hour’s boiling; when it is boiled, take it out and rub a little butter over it, to make it look bright, and break a bit off each claw, to let out the water. ( 69 ) TO RAGOQ LOBSTERS. Let your lobfter be boiled, take the meat out of the tail and claws, and cut them in fmall pieces ; boil a few morells, cut off the (talks and wa(h them dean, add a few pickled mulhrooms, half an an¬ chovy (hred,—put a piece of butter into a (tew-pan with a little flour, (tir it over the fire till it is brown, add to it half a pint of gravy, a little pepper and nutmeg, and a dice of lemon ; put in your lobfler, with the other ingredients, let it fimmer for ten mi¬ nutes, put it in your difti, and ferve it up hot. TO BUTTER LOBSTERS. Boil your lobfters and break the (hell, pick out the meat, put it into a fauce-pan with a little gravy, a piece of butter and flour, let it fimmer, then grate in a little nutmeg, with a little lemon juice, and ferve them up in their own (hells. TO ROA$T A LOBSTER. Wash it clean, and tie it on a fpit, bade it with lemon juice and fweet oil, make a fauce with fome gravy, thicken it with butter and flour, and a little lemon juice, and ferve it up hot for a fecond courfe. ATTALETS OF LOBSTERS. Pick the tails and the claws of four boiled lob r fters cle^n from the (hell a cut them in pieces the fize C 70 ) fize of a large cyfter; put a piece of butter into a ftew-pan, with fome parftey, thyme, pepper, fait, and nutmeg, make it hot, and put in the Iobfter, fet it over the fire for five minutes, ftir it all the. time, but take care you do not break it; take fix or eight fmall filver or wooden fkewers, flick on the lot> fler as much as the Ikevver will hold, do them over with a little egg, and crumb them with bread, brown them on a gridiron or before the fire, lay them in a di(h, and ferve them up with melted but¬ ter and gravy.—'I his is a pretty lecond courfe diftt. TO SCOLLOP LOBSTERS. Take two boiled lobfters, pick the meat out of the tail and claws, and cut them in dice; put a piece of butter into ftew-pan, with fome' parfley and thyme Ihred fine, a little beaten mace, pepper, fait, and nutmeg, make it hot over the fire, put in your lobfters, fet them on the fire with two fpoon- fuls of gravy, and let them fimmer for five minutes; butter your fcollop Ihells, crumb them with bread, put in your lobfters, and fome butter on the top, and fome crumbs of bread over them, put your fhells in a dutch oven, and fet them before a clear fire to brown for fifteen minutes; when done, ferve them up hot for a fecond courfe. TO FRICASSEE LOBSTERS. Take three boiled lobfters, pick the meat out of the tails and claws, cut them in pieces one inch and a hctlf long, and make a fauce for them as follows: —Put ( 7i ) ——Put half a pint of white gravy into a (lew-pan, with three blades of mace, one bunch of fweet herbs, two dices of lemon, a little nutmeg grated, one onion (tuck with cloves, and a few pepper¬ corns, let it fimmer dowly for fifteen minutes, then drain it into a dew-pan, put in your lobfter, with a piece of butter and dour, and fet it on the fire; when it boils, add to it the yolks of two eggs, mix¬ ed with a little cream, let it fimmer, but not boil, and keep the dew-pan moving all the time ; when done, put it in a didi, and ferve it up hot for a fe- cofid courfe. TO FRICASSEE CRAY-FISH. . Boil your fidi in fait and water for ten minutes, pick off the (hell of the tail and the fmall feet, but let the body-diell and fore-claws remain on; put them into a dew-pan with fomegood white gravy, pepper, fait, and fome blades of mace, let it fimmer for about ten minutes, add a tea-cup full of cream,, the yolks of two eggs, fome chopt parfley, let it fimmer, add a little lemon juice, and ferve it up hot with fippets of bread. TO PICKLE SHRIMPS. Boil the larged (hrimps you can get, pick off their (hells, boil as much white wine vinegar as will cover them, with a little black pepper and mace, let it dand till cold, then put your (hritnps into fmall wide-mouthed bottles, that will hold half a ( 72 ) a pint each, pour the vinegar over them, and flop them clofe down for ufe. TO PICKLE COCKLES. Wash your cockles clean from the fand, put them into a fauce-pan, cover them clofe down, fet them over the fire, and fhake them till they open ; /train the liquor from them through a fieve, pick the cockles from the /hells, and wa(h them clean in two or three waters, to take the fand from them ; pour the liquor clean from the fediment, add as much white wine vinegar as there is liquor, a blade or two of mace, a little white pepper, and a little fait, let it boil five minutes, put in your cockles, and let them fimtner for two or three minutes, fet them by to cool, and bottle them up for ufe.—f ou, may pickle mufiels the fame way. TO BUTTER CRABS. Boil three crabs, pick the meat out as whole as you can, put it into a fauce-pan with a quarter of a pound of butter, a little lemon juice, a little pep* per, fait, and nutmeg to your tafte, and three fpoonfuls of good gravy; fet it on the fiove to boil, have ready two of the crab fhells clean wa/h- ed and dried with a cloth, put them on a di(h, put your buttered crabs into them, andferve them up hot. TO ( 73 ) TO BOIL PRAWNS. Wash them clean, have ready a fauce-pan with boiling water, put in your prawns with a handful of fait, and two flices of lemon, let them boil fifteen minutes, drain them on a fieve, and fet them to cool; lay a handful of parfley, in a china difh, and lay your prawns in rows upon it, one row above another, till your difh is full. Serve them up for a fecond courfe. Cray-fifh is boiled and ferved up the fame way. TO FRICASSEE PRAWNS. Take boiled prawns, pick them clean from the /hell, wafh them, and dry them with a cloth, then make a fauce for them as follows :—Take a tea-cup ful of white gravy, a little chopt parfley, fome pep¬ per, fait, and nutmeg, a tea-cup full of thick cream, with a bit of butter and flour; put in the prawns and let them boil, add the yolks of two eggs, rnixt with a glars of wine, let it fimmer, but not boil, put it in your difh with fippets of bread round them, and ferve them up hot. TO POT CHARS OR TROUTS. Clf an your fifh well, and bone them, cut off the tails, fins, and heads, feafon them with pepper, fait, cloves, and mace, put them into a pot with as much butter as will cover them, tie a paper over them, and bake them one hour; when baked, pour F the C 74 ) the butter clear from them, lay the fifli upon a board to cool; when they are cool, lay them on a broad thin pot for that purpofe, cover them over with the butter they were baked in, and keep them in a cool, dry place. TO BOIL A JOWL OF SALMON. Take the gills out of a jowl of falmon, and wafli it clean, boil it in hard water and a little fait for twenty minutes,—or more, if a large one ; when done, dilh it up with a napkin or drainer under it, garnifh it with fennel and parfley, and ferve it up hot with lobfter and fennel fauce in boats. OBSERVATIONS ON SOUPS AND GRAVIES. When you make foup with herbs in it, you mult take care that one herb does not tafte more than another; to prevent which, you may put in a piece of fugar the bignefs of a fmall nutmeg. When you make foup-a-la-rain, lay your veal and ham in the bottom of a ftew-pan, with a piece of butter and the roots on the top ; it mu A: be fet over a flow fire to draw, and when the gravy is fimmered away, add to it your flock, as the receipt directs:—If you have no flock, put to it fome boiling water. Onion foup, or foup fante, muft boil very flow, after your onions or herbs are in, to keep them clear ; they Ihould have a brown call, which is eafilv done by putting in a little brown gravy. After your peale- ( 75 ) foup is (trained, and fet on the fire to warm, you mull mind to ftir it, otherwife it will burn, as the peafe are apt to fall to the bottom. In the reft of your foups, you mud follow your receipts. All 1 foups Ihould be relifhing, and of a good tafte. When you make brown gravy or cullis, you muft lay your meat in the bottom of a ftew-pan, and your roots on the top, and fet it over a fire to draw. You muft let the bottom of your ftew-pan be quite brown before you put in your water, but not burnt, or it will give it a bad taftel TO MAKE BROTH, GENERALLY CALLED THE STOCK. Take eight pounds of lean beef, an old hen, a knuckle of veal, and a fcrag of mutton, put to it three gallons of water, fet it on the fire to boil, Ikim it very clean, add to it fix heads of cellery, fix onions, fix carrots, four parfley roots, four leeks, four cloves, a few pepper-corns, and a little fait, let it boil flowly fix hours, then drain it off", and keep it for ufe. Of this ftock you may make all kinds of foup. TO MAKE SOUP SANTE. Take lettice, chervil, forrel, and cellery, of each a little, and the white of one leek, wafh them clean, and cut them very final I, put them into a ftew-pan, with half a turnip and carrot cut in fmall fillets one inch long, and a dozen fmall onions, then add two F 2 quarts ( 76 ) quarts of (lock, let it flew till your herbs are ten¬ der, boil the tops of two penny French rolls in a little of the flock for half an hour, put your bread in a tureen, and pour your foup over it.—If yout foup wants colour, add a little brown gravy. TO MAKE SOUP WITH ARTICHOKE BOTTOMS. Take two dozen of young artichokes, boil them till tender, take off the leaves and chokes, pare the bottoms neatly, put them in a flew-pan with three pints of flock, and a flice of ham, and fet them on to flew gently; boil the cruft of a French roll in fome flock in another flew-pan,—when done, lay it in your foup*difh, pour the foup and artichokes over it, and ferve it up hot. TO MAKE SOUP A-LA-RAIN. Take two pounds of veal, lay it in a flew-pan ■with fome hatn, two onions, two turnips, and four heads of cellery, fet it on a flow fire to draw for half an hour, but do not let it brown ; add to it two quarts of flock, let it boil flowly for two hours, then flrain it off, add to it the crumbs of two French rolls, one quart of cream, a quarter of a pound of almonds blanched, and beat fine, the breaft of a roafted fowl beat fine in a mortar ; mix it all well together, fet it on the fire, but do not let it boil, then rub it through a ftrainer, put it into a broth- pot with the cover on it, fet it in a pot of boiling water. ( 77 ) water to make it hot, (if you fet it on a fire, it will curdle) have ready the tops of three French rolls, boiled in a little broth, lay them in your tureen, and when your foup is hot, pour it on the top ol them, and ferve it up hot. ONION SOUP. Peel fix large onions, cut them in dice, put them into a ftew-pan, with a quarter of a pound of but¬ ter, let them fry till brown, add two quarts of broth, let it fimmer for half an hour, fkim off the fat, put in the upper cruft of two French rolls cut thin, a little fait to your tafte, let it ftew for half an hour, put it in your tureen, and ferve it up hot. ONION SOUP ANOTHER WAY. Peel four dozen of fmall onions, put them in a ftew-pan with two quarts of broth, and the cruft of a French roll pared thin, fet it on the fire to fim¬ mer for three quarters of an hour, add pepper and fait to your tafte, put it into your tureen, and ferve it up hot. LOBSTER SOUP. ] Take three lobfters and pound the fpawn, add to it fome broth made as follows:—Take two fmall codlings, gut and walh them clean, fave fomg of the flefh of one to make fome force-meat, cut the reft in pieces, put them in a ftew-pot with fome onions, cellery, turnips, carrots, parfnips, a bunch F 3 '' ; ,0u ft ' of C 78 ) of fweet herbs, two anchovies; add to it three quarts of boiling water, let it dew flowly for two hours, drain it into a dew-pan, and add to it the meat of your lobders cut in fmall pieces;—then take the piece of fifh, and make a force.meat of it with fome crumbs of bread and fweet herbs, a piece of butter, four yolks of eggs, one anchovy, fhred it all fine, mixt it well together, make it into balls, put them into your foup, and the crud of a French roll, let it all fimmer together for fifteen minutes j ferve it up hot in a tureen or foup difli. TO MAKE LENTIL SOUP. Cut fix heads of cellery, three onions, two tur¬ nips, one carrot, and one parfnip, put them into a dew-pan with a quarter of a pound of butter, one dice of ham, and a pint of lentils, fet it on a dove to dew for half an hour ; put to it two quarts of -broth, and let it dew fiowly for two hours; drain the broth into a deep difli, put the roots and lentils into a mortar, and pound them, work them through a -fieve with a little of the broth with a wooden fpoon, put your foup into a dew-pan with the crud of a French roll, let it fimmer for a quarter of an hour, and ferve it up hot. - M>f • ft iit. 0 ■ t .t SOUP CRESSE. TakeTix large onions, three parfnips, three car¬ rots, three tijrnips, and a parlley root, cut them in thin flices, put them into, a dew-pan with a quarter of a pound of butter, two flices of ham, and a pint of ( 79 ) of broth, let it (lew till the roots are quite tender, then pafs it through a fieve or tammy into a ftew- pan, then add two quarts of broth, with a little chervil and lettice cut very fine, and the cruft of a French roll j—let it ftew for half an hour, and ferve it up hot. TO MAKE VERMEJELLY SOUP. Boil fix ounces of vermejelly in water for a quarter of an hour, and ftrain it through a fieve ; put two quarts of broth into a ftew-pan, and a fowl trufled as for boiling, let it fimmer for one hour, then put in the vermejelly, let it fimmer a little, put your fowl into a tureen, pour your foup over it, and ferve it up. RICE SOUP. Put aknuckle of veal into a broth*pot, with half a pound of ham, two quarts of water, and one of broth, let it ftew till the veal is tender ; have ready half a pound of rice boiled tender, and drain it on a fieve ; put it into your foup, let it fimmer a little, add fait to your taile, put your veal into a tureen, pour your ioup upon it, and ferve it up hot. TO MAKE WHITE PEASE SOUP. ' , * j % ^ , ■ ' Boil one quart of white peafe tender in water, drain them, and pound them in a mortar, work them through a fieve with two quarts of broth ; cut four heads of cellery fmall, fry them in a ftew- F 4 pan ( 8o ) pan with a piece of butter, and pour the foup to it, then let it fimmer till the cellery is quite tender; add Ibme dried mint rubbed fine, fait and pepper fo your tafte, and ferve it up with bread cut in dice and fried in butter. GREEN PEASE SOUP. Boil one quart of green peafe in water till they are tender, pound them in a mortar, work them through a fieve with two quarts of broth, into a ftew-pan ; have ready one pint of green peafe boil¬ ed tender, three lettices, with a fprig of green mint cut very fine, put them into your foup, and let them fimmer a little, green it with fpinnage juice, and ferve it up with fried bread. BLUE PEASE SOUP FOR WINTER. Put one quart of blue fplit peafe into a ftew-pan, with two flices of ham, three heads of cellery, one onion, and a quart of water, fet them on a ftove, and let them fimmer flowly till tender, then pafs them through a fieve, with three pints of broth; have ready three heads of cellery, two lettices, and a handful of chervil, fhred them very fine, fry them in a ftew-pan with fome butter, then, put in your foup, and let it fimmer half an hour; add dried mint rubbed fine,- pepper and fait to your tafte, green it with fpinnage juice, and ferve it up with fried bread. SOUP < 8r ) SOUP MEAGRE, FOR LENT. Take fix heads of cellery, fix large onions, three carrots, three.parfnigs and three turnips, cut them into dices, and put them into a ftew-pan with fix ounces of butter, and a pint of fplit peafe, let them (few for a quarter of an hour, then put in two quarts of boiling Water, let them ftewftowly till the peafe are quite tender, then work them through a fieve with a wooden fpoon, into a flew pan; have ready three "heads of cellery, three cabbage lettices, fix leaves of fpinnage, Aired them all very fine, and fry them in butter, put them into your foup with a little dried mint rubbed fine, let them fimraer for a quarter of an hour, add pepper and fait to your tafte, and ferve it up with fried bread. WHITE SOUP. Boil a knuckle of veal, an old fowl, and one pound of ham in five quarts of water, with three onions, a bunch of fweet herbs, three heads of cel¬ lery, fome whole pepper-corns, and two or three blades of mace, let it all flew together till it is as (trong as you chufe to have it; then drain it through a fievednto a clean earthen pot, let it ftand all night, take off the flcim, put it into a ftew-pan withJralf a pound of Jordan almonds beat very fine, and the foft of a French roll fteeped in cream, mix them all well together, add a pint of thick cream, fet it to warm, (but do not let it boil, or if. will curdle) fti'rring it all the time; have ready the cruft ( 82 ) cruft of a French roll, boiled among a little broth, put it into your tureen, ftrain your foup on it, and ferve it up hot. - J TO MAKE CHICKEN BROTH. */ ' j;'; ; y* : Skin a fmall chicken, cut it in four pieces, put it into a ftew-pan with one quart of water, two or three blades of mace, a few white pepper-corns, and a fmall cruft of bread, fet it on the fire to boil, fkim it clean, let it boil gently for three quarters of an hour, ftrain it, and ferve it up in a bafon, with a dry toaft. CHICKEN WATER. Skin a fmall chicken, break the bones, and cut it very fmall and thin, put it into a ftone jar, pour on it a pint and a half of boiling water, cover it clofe, fet it before the fire for four hours, then ftrain and ufe it.. BEEF TEA. »- * J ^ O ^ Cut three quarters of a pound of lean beef into thin flices, put it into a large tea-pot, and pour on ft one pint and a half of boiling water, ftop it clofe, fet it before t^e fire for two hours, and then ufeit, TO MAKE. MUTTON BROTH. Tak e a piece of a neck of mutton, chop it into final) pieces, put it into, a.pan with two quarts of water, ! ( 8 3 ) water, and a little pearl barley, fet it on the fire ; when it boils, fkim it clean, put to it a blade.or two of mace, a carrot, and a turnip, let it flew for three quarters of an hour, ftrain it, and ferve it up hot. >!.■ i K * ‘ x * t MUTTON BROTH ANOTHER WAY. Put the beft end of a neck of mutton into a pan with two quarts of water, two heads of cellery, one carrot and turnip, and a cruft of bread toafted, fet it on to boil, fkim it clean, let it boil flowly till ten- der,—take your mutton up, and lay it on a foup difli, fkim off the fat, and ftrain it into your meat, then put to it fame toafted bread cut in fmall dice, and ferve it up for the head of the table. TO MAKE ARTIFICIAL SOY. Beat fix ounces of loaf fugar, put it into a fry- ina pan with one ounce and a half of 'buttery fet it over the fire, and ftir it. with a wooden fpoon,— when it is of a deep brown, add to it one pint of red wine, one pint of catchup, half an ounce of Jamaica pepper, a few cloves and mace, the rind of one lemon, and the juice of two, let it fimmer for twelve minutes, and ftrain it into a clean mug; when it is cold, take off the flam, and bottle it up. It is proper for ragoos, fifh fauce, or any difh where foy is made ufe of. n * a, . a TO ( 84 ) TO MAKE GRAVY WITHOUT MEAT. Gut feme carrots, turnips, onions, fweet herbs, chabbots, fome cloves, black and clove pepper, let your roots be cut in flices, put them in a {lew-pan. with a piece of butter, dir them over the fire with a wooden fpoon for half an hour, let them be brown, put to- it two quarts of boiling water, a handful of peafe, and a few muflirooms,—-let it flew for one hour, drain it off, and ufe it under roads, or in ragoos and made dirties. ' TO MAKE BROWN GRAVY. -1 i . • 1 ' i Cut three pounds of a leg of veal,, and two pounds of lean beef, in thin flices, lay it m a dew- pan with one, carrot, one turnip, one onion, and a bunch of fweet herbs, fome whole black and clove pepper, fet it on the; fire to brown, have ready three quarts of, boding water, and whpn the bot¬ tom of the dew-pan ift quite brown, (but pot, burnt) put in your water, and let it firnmer flowly for one hour and ah'alf, then drain it, and keep it for ufe in a cool place* - 1 ji^si lo -r Ur > ts ., . „:V ' TO MAKE WHITE GRAVY. • • c is I( ’*i ii o-j 'f . rf. it i’. ?\ tf ■' ;• r Put two pounds of a leg of veal into a dew- pan, fet it on the fire to draw for ten minutes, but do not let it brown, add to it two quarts of water or broth, fome carrots, turnips, one onion, and a bunch ( §5 ) bunch of fweet herbs, fome whole pepper, mace, and cloves, fet it on the fire, and let it Itew for two hours, then {train it, and keep it for ufe in a cool place. ‘ \r * . . .. • f .{. :r .. ♦ 4 /V. TO MAKE CULLIS. Take two pounds of a leg of veal, one pound of ham cut in flices, and an old hen, four large onions, two turnips, two carrots, a bunch of fweet herbs, and a little celRry, fome black and clove pepper, and mace, and fet them on the fire to draw; —let your ftew-pan be quite brown, but not burnt, add to it three quarts of boiling water, let it (tew flowly for two hours, thicken it up with twojfpoon- fuls of flour, mixed with water, let it fimmet for five minutes, pafs it through a ftrainef with a wooden fpoon, fet it in a mug, and keep it for ufe in a c6ol place. . SAUCE FOR A GREEN GOOSE. Pound a handful of green wheat in a tnortar; fqueeze the juice through a fieve into a fie\V pan, add a piece of fugar, and pour it to a quarter of a pint of thick melted butter, make it qtiite hot, add to it a quarter of a pint of green goofeberries Raid¬ ed, and ferve it up in a boat.—If you have no wheat, green it with fpinnage juice. ’ SAUCE J C 86 ) SAUCE FOR ROASTED VENISON OR HARE. Take a little red wine and water, a flick of cin¬ namon, a blade of mace, and a little grated white bread, let it flew a little, add a bit of fugar, and ferve it up in a boat. C' '} » ' 10 * . ; J1 ?({ ' 1 , • fi ;J _ ijl * . . J w J ^ t J ' CURRANT JELLY SAUCE FOR VENISON. . 4 - . j _ . r r » ^ - i . Put half a pound of currant jelly in a ftew-pan, with two tea-cups full of red wine, let it boil for five minutes, ftirring it all the time, pour it into a fauce boat, and ferve it up hot. qr'i... GRAVY SAUCE FOR VENISON AND WILD FOWL. Put halFa pint of brown gravy into a flew-pan, peel fiye fhalots, cut them very fine, and put them into the gravy with two tea-fpoons full of vinegar to give it a fharp tafle, a little peper and fait, put it into a boat, and ferve it up hot. - 'if ■ \ ’ j' V APPLE SAUCE FOR A STUBBLE GOOSE, OR ROAST PORK. Pare fix apples, cut them into flices, and put them into a fauce-pan with fome water, fet them on the ( 8 ; ) the ftove to flew gently,—when they are tender, bruife them, add a little butter and fugar, flir them, put them into a fauce-boat, and ferve it up hot. SAUCE FOR A HARE. Chop two fpoonfuls of capers very fine, put them into a ftew-pan with half a pint of brown gravy, a fpoonful of foy or catchup, and a fmall piece of an¬ chovy, let it fimmer, add a little Cayenne, and thicken it up with butter and flour ; when your hare is roafled, difli it up with the fauce under it. SAUCE FOR ROASTED RABBITS. Take their livers, cut off the gall, and boil them with a little parfley for one quarter of an hour, cut the parfley by itfelf and the liver by itfelf, mix them together with fome good melted butter; when your rabbits are roafled, difh them up with your fauce under them. SAUCE FOR BOILED CARP OR TENCH. Take half a pint of gravy, and two tea-cups full of red wine, two anchovies Wafhed and chopped, two onions ftuck with.cloves, and a bit of horfe- radifh, let it fimmer for a quarter of an hour, thick; en it up with fix ounces of butter and a little flour, put it into a boat, and ferve it up. \ ENDIVE ENDIVE SAUCE FOR A BOILED ... TURKEY. . Cut the white of four heads of endive fmall, and wafh them clean, put a piece of butter into a lfew- pan; when it is hot, put in your endive, fet it on the ftove to fimmer for a quarter of an hour, put to it half, a pint of gravy, let ii flew till tender, thicken it up with a little butter and flour, put it into a fauce-boat, and ferve it up. TO MAKE ANCHOVY SAUCE. Wash two anchovies clean, ftrip them from the bone, chop them very fine, put them into a ftew- pan, with a tea-cup full of brown graVy, a quarter of a pound of frelh butter. Tome flour, a little le¬ mon juice, a fpoonful of foy, a bit of horfe radifh, fet it on the fire, and flir it all the time till it boils, take out the horfe raddifh, pouf it into a boat, and ferve it up. LOBSTER SAUCE. Crack the fhells of a boiled lobfler, take out the tneat,,and cut. jt.into dice half an inch fquave, put it into a flew-pan,— if there is any fpawn, pound it in a mortar, and put it to it, add fix ounces of ifw.eet butter, with a little flour, fome gravy, a little juice of lemon, one anchovy, and a tea-cup full of the liquor in which the fifh was boiled, a blade of mace, < 89 ) mace, and a little Cayenne, boil them one minute, and ferve them up in a fauce-boat. OYSTER SAUCE. i » * j v Open fixty oyfters, put them into a ftew-pan, fet them on the fire, and boil them for ten minutes, pour the liquor clear from the fediment into a ftew- pan, beard and wafh your oyfters clean, and put them to it, add fix ounces of butter; a little flour, pnd a little lemon juice, fet it on the fire, and ftir it till it boils, pour it into a fauce-boat, and ferve it up, or po.ur it over boiled turkeys or fowls. SHRIMP SAUCE. Pick ope gill of fhrimps, wafh them clean, put them into a ftew-pan, with one anchovy cut very fine, a tea-cup full of gravy, a quarter of a pound of butter, with a little flour, and fome lemon juice, fet it on the fire, ftir if till it boils, put it in a fauce- boat, and ferve it up.-Mufifel and cockle fauce are made the fame way. ' ! li • . 1 ... , AN ITALIAN FISH SAUCE. Take two tea-cups full of white veal gravy, add one fpoonful of capers chopt fine, two flices of horfe radilh, one onion, two cloves, and a quarter of an anchovy, fet them on the fire, add a quarter of a pound of butter, and a little flour, let it juft boil, put it into a fauce-boat, and ferve it up. G EGG ( 9 ° ) • EGG SAUCE FOR SALT FISH. Boil fix eggs hard, chop them, put them into half a pound of melted butter, let juft boil, put it into a boat, and ferve it up. ONION SAUCE FOR BOILED RABBITS OR TURKEY. Peel eight large onions, and boil them in two waters, with a little milk to keep them white, when they are quite tender, take them off, and fqueeze the water from them, chop them fine, pot them in¬ to a Hew pan with a quarter of a pound of butter melted, and a tea-cup full of thick cream, with a little fait,—when it juft boils, take it off, and pour it over your rabbits, turkey, or boiled veal. I . . 1. *s . ■' :: >. ... '* BREAD SAUCE. Put the crumbs of a halfpenny roll into a fauce- pan with fome water and fome pepper-corns, one onion cut in flices, two ounces of butter, let it boil till the bread is foft, beat it up, and add three fpoonsful of thick cream to make it white, let it juft fimmer, pour it in a boat, and ferve it up. This is a proper fauce for roaft turkey, pheafant, or partridge. CEL- l ( 9 * ) CELLERY SAUCE TO PUT UNDER ROAST MUTTON. Take the white ends of cellery, cut in lengths one inch and a half, let it fimmer in boiling water for ten minutes, take it out, and put it into a Itew- pan, with half a pint of brown gravy, let it (lew till tender, add a little pepper and fait, put it into your difh under roaft mutton or veal. CUCUMBER SAUCE. i Take fix large cucumbers, fplit them down the middle, and takeout the feeds, cut them in lengths of one inch, and half an inch broad, add two onions cut fmall,—then put a piece of butter into.a ftew-pan; when it is hot, put in your cucumbers and onions, fry them for ten minutes, duft in a little flour, pepper and fait to your tafte, add half a pint of brown gravy, let them (lew till tender, Ikim off the fat, and ferve them up hot in a fauce-boat, or in a difh under roaft mutton or veal. roe boat Sauce. Cut fix large onions in fmall dice, then put three ounces of butter in a large ftew-pan, when it is hot, put in your onions, let them fry till they begin to grow brown, then duft in a little flour, and add • half a pint of brown gravy,—let them ftew till ten¬ der, and fkim off the fat; add a tea-fpoon full of G 2 made ( 4 » ) made muftard, and a little pepper and fait to your tafle. ^ This is an excellent fauce to turkey legs, broiled pigs ears, and neats feet. WHITE CELLERY SAUCE. Take the white heads of cellery, cut them in fmall pieces, one -ineh long, give them a boil in fome water and a little milk, to keep them white, drain them from the water, and put them in a llew- pan, with half a pint of white veal gravy, and let them dew till tender; add half a pint of thick eream , thicken it with a quarter of a pound of but¬ ter rolled in flour, let it juft boil, take it off, and fqueeze.in a little juice of lemon, and add fait to your tafte. ’ This is a good faUce for a boiled turkey or fowl, when you' dm gdti no byfters. SAUCE FOR BOILED CHICKENS. Boil one of the livers of your chickens, cut it in pieces as big as a white pepper-corn, put it into a dew-pan, with three thin flices of lemon cut the fame way, add a little white gravy, thicken it up With a quarter of a pound of butter, and a little flour,—when yotir chickens are boiled, pti't them into a dilh, and pour your failce over them. GHES* ( 93 ) CHESNUT SAUCE. Roast two dozen chefnuts, peel off the (kin, put them into a little white gravy, let them (lew (lowly on a ftove for half an hour, then pour in a quarter of a pint of melted butter, add a little fu. gar, and ferve it up hot. SORREL SAUCE FOR TURBOT OR FRICANDOE. Pick two handfuls of garden forrel, wa(h it clean, boil it for four minutes in water, drain it off, and prefs the water from it, chop it hne, and put it in a (lew-pan, with a piece of butter, a little flour, two tea-cups full of gravy, and a little pepper and fait, fet it on the fire, and let it flew for ten mi¬ nutes, (lining it all the time,—pour it into a boat, and ferve it up with boiled turbot.—This fauce is proper to put into a difli under fricandoes. WHITE SAUCE FOR SALT FISH. Put half a pint of cream into a (lew-pan, let it boil for ten minutes, throw in a little par (ley Hired fine, and a piece of butter and flour to thicken it, boil it five minutes, (lining it all the time;—when your fait fi(h is boiled, lay it in your difh, with this ' fauce over it, and ferve it up hot for a firft courfe. G 3 OBSER- ( 94 ) OBSERVATIONS ON MADE DISHES. Be careful to have your ftew-pan well tinned, and quite clean; let every ingredient be put into your white fauce, and properly ftewed, before you put in your eggs and cream ; you mull not put your ftew-pan down upon the ftove, for it will make your fauce curdle, but hold it at a diftance over your ftove, and keep (haking it one way till it fimmers,— but do not let any difh boil after the eggs and cream are in, or it will fpoil it. In dilhes made with brown gravy, take care that no fat is on the top, but Ikim it clean off, and let it be of a fine brown, and have a good, agreeable, re- lifiung tafte, but not for one ingredient to predo¬ minate over another :—when wine and anchovy are ufed, they muft be put in fome time before your difh is enough, that it may take off the rawnefs. When you ufe fried force-meat balls, do not boil them in your gravy, for it will give a greafy look and tafte. The bed way is to drain and keep them hot before the fire, and put them among!! your meat when you difh it up.-You may ufe afparagus heads, artichoke bottoms, morells, truffels, mu!h- rooms, and force-meat balls in all made difties.— The cook may leave out any of thefe ingredients, which are not agreeable to the family tafte. A FRICASSEE OF OX PALATES. Take eight palates, wafii them quite clean, put them into a halh-pan, with as much water as will - . cover ( 95 ) cover them, let them (lew gently for three hours, take them up, and (trip off the Ikin, cut them in fmall pieces two inches long, feafon them with mace, nutmeg, pepper, fait, and a little Cayenne,— have ready half a pint of good veal gravy, with a few force-meat balls and pickled mufhrooms, thick¬ en it up with butter and flour, put in your palates, let them flew five minutes, add the yolks of two eggs, mixed with a tea-cup full of cream, and a lit¬ tle juice of lemon, let them be quite hot, but not boil, or your fauce will curdle, put them in your dilh, and ferve them up hot. AN ENTRY OF OX PALATES. Take ten ox palates, fait them for three days, boil them till they are tender, (trip off the Ikin, lay them flat upon a table, fpread over them fome veal force-meat, roll them up tight, and cut them even at each end, put in a fmall (kewer to keep them together, do them over with the yolk of an egg, and crumb them with bread, fry them in hog’s lard of a nice light brown, lay them in your difh, and ferve them up hot, with half a pint of thick¬ ened gravy under them. AN ENTRY OF HAM AND VEAL. Cut ten flices of a fillet of veal, as large as your hand, fiat them with a cleaver, leafon them with parfley, fweet herbs, and Ihalot fhred fine; cut five flices of ham, not quite fo large as your veal, G 4 dip < 9 ^ ) dip them in beaten eggs, and lay one flice of ham between two flices of veal; lay them in a ftew-pan with fome flices of bacon under and over them j put to them fome gravy, twoglafies of white wine, a bunch of fweet herbs, and a little juice of lemon, fet them to flew till tender,—when done take them carefully out, that you may not part the veal from the ham, lay them in a difh, ftrain the liquor into a clean ftew-pan, lkim off the fat, thicken it up with a little butter and flour, let it boil, pour it into your difh, and ferve it up hot for a fide difh, AN ENTRY OF SEA DUCK. Let your duck be clean picked ahd drawn, take the liver and Aired it fine, with a little fat bacon fcraped, pepper and fait,—mix it well, and put it into the belly of the duck, fkewer and fpit it, lay it down to roaft, put into the dripping-pan half a pint of white wine, a piece of butter, fome rochambles and flialot Ihred fine, and a little pepper and fait; dull your duck with flour, and bafle it with the wine and butter till done ;—flice it down the breaft, crulh it, lay it in your difh, and pour your wine and butter that are in the dripping-pan over it,—if not enough, add a little gravy, and ferve it up hot. BEEF COLLOPS. Cut them oft' a rump of beef, hack them with the back of a knife, feafon them with pepper and fait, and a little lhalot fhred fine, put a piece of butter into a ftew-pan, lay in your collops, fry them over ( 97 ) over a quick fire,—when done, lay them in your difh, put a little gravy in a ftew-pan, with a little butter and flour, two fpoons full of catchup, and fome girktns cut in flices, fet it over the fire to boil, pour it on your collops, and ferve them up hot. MUTTON COLLOPS. Pick the fkin and finews off the mutton, cut it in thin round pieces, the bignefs of a crown, feafon them with pepper, fait, and fome fmall green onions fhred, put a piece of butter into a ftew-pan, lay in your collops, fet them over a quick fire, and ftir with a fpoon till done; put them in the difh in which you intend to ferve them up, put a little gravy in your ftew-pan, a little fhalot fhred fine, with fome butter and flour, fet it on the ftove to boil, pour it over your collops, and ferve them up hot for a fide difh. TO MAKE SAUSAGES. Take two pounds and a half of the fat of pork, and two pounds of the lean, mince it fine, feafon it with pepper, fait, mace, parfley, and fage fhred fine, mix all well together, with fome crumbs of bread, let it be pretty high feafoned, and your guts be very clean, fill them, tie them in links, and keep them in a dry cool place for ufe. TO ( 98 ) TO FRY SAUSAGES. Put a piece of butter in a flew-pan, cut the fau- fages in fingle links, and fry them of a nice light brown. You may make a difh of them for a fe- cond courfe; or you may lay them round a road turkey, or a fowl, or with poached eggs, and a but¬ tered toad under them. TO RAGOO PIGEONS. Truss four pigeons as for boiling, feafon them with pepper, fait, and mace, make a force-meat of the liver, a little fat bacon ihred fine, pepper, fait, and the yolk of an egg, mix all together, and fluff it into the bellies of your pigeons,—then put them into a flew-pan, with a quarter of a pound of butter, let them fry a little, but not to brown, dredge in a little flour, and add one pint of good gravy,—let them flew till they are tender, then add the yolks of fix hard eggs, fome trpffels and morells, with a little Cayenne,—fkim it well, and add one anchovy fhred, a little catchup, fome force¬ meat balls, two fpoons full of Madeira or red wine, and a little juice of lemon, let it fimmer ten mi¬ nutes, put them in a difh, and ferve them up hot for a firft courfe. PIGEONS WITH GREEN PEASE. Pick and finge your pigeons, draw them, feafon them with pepper and fait, fluff them with fome veal ( 99 ) veal force-meat, and fome ham cut in dice, put them in a ftew-pan with a lump of butter, and fet them over the fire for five minutes, ftirring them all the time ; duft on them a little flour, and put to them fome good gravy, and a pint of young green peafe, let them flew till tender, and ferve them up hot for a fide or corner difh. AN ENTRY OF PIGEONS WITH t ASPARAGUS. Pick, finge, draw, feafon, and fluff them as a- bove, put them in a ftew-pan, with a lump of but¬ ter, and a little flour, fet them over the fire for five minutes, put to them fome veal gravy, fet them on to flew,—have ready the green tops of afparagus cut as fmall as green peafe, blanch them, and put them to your pigeons, let them flew till tender, take out your pigeons, and lay them in a difh, thicken up your fauce with the yolks of two eggs, and two tea-cups full of thick cream, let it juft fimmer, but not boil, pour it over your pigeons, and ferve them up hot for a fide or corner difh. AN ENTRY OF PIGEONS WITH OYSTERS. Take young pigeons, and draw them, take their livers, mince them with fome green onions, mufh- rooms, parfley, and fweet herbs very fmall, add fome fcraped bacon, with a lump of butter, mix it all well together, and put it into the bellies of your pigeons. ( 1 . 0 ° ) pigeons, tie the feet flat down upon the breaft, with 9 thin flice of bacon on them, fpit them, roaft them, and ferve them up with ftewed oyfters under them for a corner or fide dilh. PIGEONS IN SCALLOP SHELLS. Take four young pigeons, pick and gut them, cut off - the heads, trufs the legs into the body, put them into a ftew-pan, with a flice of bacon and le¬ mon, pepper, fait, fweet herbs, a glSfs of white wine, a little gravy, a fweet-bread cut in dice, a few mufhrooms and truffels, let them flew till ten¬ der, take out the bacon and herbs, and fldm off the fat,—add to it a little butter and flour, and a fpoon full of Indian foy, let it juft fimmer, have ready four fcallop fhells, rimmed with pafte, done over with egg, and baked in the oven ; take them out, and lay a pigeon in each fliell, pour the fauce over them, and ferve them up hot for a fide or corner dilh. PIGEONS IN CUTLETS. Take four pigeons, pick, draw, and finge them, tuck in their legs as for boiling, cut them in halves, flat them with a cleaver, feafon them with pepper and fait,—put a piece of butter into a ftew-pan, with parfley and thyme (bred fine, let your butter be juft melted, and dip your pigeons in it, crumb them with bread, and broil them on a gridiron over a clear fire, or put them in a baking difh, and fet them in an oven,—-let them be of a nice light brown, ( *oi ) brown, lay them in a difh with a little melted but* ter and gravy under them, and ferve them up hot for a fide difh. PIGEONS BROILED. . - -« m r ■ ■ -it .4 • . • ' ' / A 1 Pick, draw, and finge them, tuck In the legs as for boiling, Cut off the wings, and fplit them down the back, leaving the bread whole ; do them over with a little melted butter, and feafon with pepper and fait, broil them over a clear, flow fire, and ftfye them up hot with parfle.y and butter. i PIGEONS IN A BRAIZE. f . * . * - * -• n t ;• --* ir t\ '■ * i • • t Take four pigeons, pick, gut, and finge them, trufs and lard them with bacon, feafon them with pepper, fait, mace, and fweet herbs, put a little force-ftieat into their bellies, and put them into a ftew-pan, with fome bacon under and over them, a flice of veal, a little broth, one onion, a bunch of fweet herbs, and a little fine fpice, let them (lew till tender, put them upon a fieve to drain the fat from them, then make a fauce for them as follows :— Cut a veal fweet-bread in dice, put itin'to a ftew- pan, with a fewfmall mulhrooms, fet it on the fire for five minutes, and add to it fome truffels and morells blanched, half a pint of good gravy, one fpoonful of Madeira wine, a little Cayenne pepper., l’et it ftew for fifteen minutes, thicken it op with butter and flour, ^put your pigeons in ybur difli, pour C »©* ) pour your fauce over them, and ferve them up hot for a fide or corner difli of a firft courfe. PlCEONS fricassee. Take four fmall pigeons, gut, finge and cut them in halves, put them in a flew-pan with fame cocks¬ combs and ftones, and one fweet-bread cut in dice, cover them with milk and water, give them a fcald, drain them, flour them, feafon them with pepper, fait, mace, and putrpeg, then put them in a ilew- pan with a lump of butter, and let them on the fire for five minutes, {lining them all the time; moiflen them with a pint of veal gravy, add to it a bunch of fweet herbs, with a fpoonful of white wine, and let them flew till tender j thicken them up with the yolks of t.wo eggs, mixt with two tea cups full of thick cream, a little butter and flour, let it juft fun¬ nier j and be of a good tafte, with pepper, fait, and a little lemon juice,—lay your pigeons in a difli, pour your fauce and ingredients over them, and ferve them up for a-fide difli. . PIGEONS IN FANCY. Pick young pigeons, gut them at the neck, finge and walh them clean, take out the bread bone at the neck, and make a {luffing for them as follows : Take two veal Tweet-breads, eight muflirooms, half a pound of ham, cut them in fmall dice, put it in a flew-pan with fome bacon fcraped, feafon it with parfley, green onions, fweet herbs, and fine fpice,— ( i°3 ) fpice,—ftir it over the fire for five minutes, then fluff your pigeons with it, lard them with bacon, two rows on each fide of the bread:, and one row of parfley on the breaft,—fpit and roafl them, and difh them up with fome gravy or cullis under them,, "■■(’• I* ENTRY OF PIGEONS SUN FASHION. Pick your pigeons very clean, draw them, put fome minced chicken into the bellies of them, put them into a ftew-pan with fome bacon under and over.them, a few coriander feeds, and fome pepper¬ corns,—add to them one pint and a half of milk, let them boil for fifteen minutes, take them up and dry them, dip them in a batter made of one egg, fome flour, a little fmall beer, and half a glafs of oil, fry them in hog’s lard, garnifh them with fried parfley, and ferve them up hot. • \ ' i > • - . ., 1 . * ( PIGEONS IN A SURTOUT. Pick young pigeons, and gut them, fluff them with veal force-meat, fome ham, and one fweet- bread cut in dice, let them be well feafoned with pepper, fait, and fweet herbs, cover the breaft of each pigeon with a flice of veal larded, tie it tight on with pack-thread, cover them with a paper, and fpit them, roafl them twenty minutes, difh them up with thick gravy under them, or a cullis, ferve them up hot for a fide difh in a firft courfe, or the head of a table iii a fecond courfe. ' ENTRY C *e4 ) ENTRY OF PIGEONS IN THE FORM OF A MOON. PrcKfour fmall pigeons, gut and fmge them, fplit them down the back, put a fmall Ikewer into them to keep them open, boil them in water five minutes, take them out, and drain them,—-feafon them with pepper, fait, mace, and fweet herbs Awed ; put in a china dilh fome veal force-meat, make it into four round circles the form of a moon, put a pigeon in each circle, and raife the force¬ meat neatly up round them; put on them fome butter and a little gravy ; cut a piece of light pafte in the form of a heart, lay it on the bread of each pigeon, and bake it three quarters of an hour have ready a falpicon fauce made as follows Take a vealTweet-bread and a dice pfhain, cut them into fmall dice, put it into a dew-pan'with a piece of butter, add fome fmall mulhrooms, feafon it with pepper, fait, and nutmeg, Tet it on the fire for ten minutes, and dir it all the time, dud in a little ’flour, add fome good brown gravy, and h lit¬ tle lemofi juice, let it ftew for fiftefen minutes, Ikim it, £nd (when youf pigeons are baked) put a little of this fauce into each circle, arid ferve-themi Up for the middle of the table. h'.r .1-: vri? f. • i C'.,/oj . ...ill / . . PIGEONS IN SURPRIZE. Peel four large cucumbers, and take out the feed-ateach end, then take four fmall pigeons, pick and C *05 ) and gut them, take out the crop, ftnge them, blanch them in bailing water, feafon them with pepper and fait, draw each pigeon into the infide of the cucumber, with the head and feet out at each end, to {hew they are pigeons; lay fome bacon on the bottom of a ftew-pan, lay in your pigeons with fome bacon on the top of them, put to them a ladle full of broth, and let them flew for half an hour; take them out, driin them on a fieve, and fervc them up with fome cullis under them, for a fide or corner di(h of a fir ft courfe. A COMPOTE OF PIGEONS. Take three pigeons, make them clean, tuck in their legs as for boiling, put them into a flew pan with a piece of butter, and fome carrots and tur¬ nips cut in little ftiapes, and fome fmall onions, feafon them well with pepper, fait, and mace, then fry them for four minutes,—add half a pint of cooly, let them flew till they are tender, and ferve them up hot for a fide dilh in a firft courfe. TO STEW PIGEONS. Pick, clean, and trufs four pigeons, as for boil¬ ing, feafon them with pepper, fait, and mace, put fome veal force-meat into the crops and bellies of them, put them into a ftew-pan with as much gravy as will cover them, fet them on to (lew till they are quite tender, thicken your gravy with a piece ©f butter and flour, add to it two tea-cups full of H thick ( io6 ) thick cream, let it juft boil, put'your pigeofcs into a difh, and pour your fauce over them. TO STEW PARTRIDGES. Pick, draw, and finge your partridges, wafh them clean, tuck their legs into their bodies, feafon them well (infideand out) with pepper, fait, mace, parfley, and fweet herbs fhred fine, put a piece of butter in their bellies, few or Ikevver up the vent, fluff their craws with force-meat, and lard them down each fide of the breaft with bacon; fry them brown in butter, put them into a flew-pan with fome good gravy, a bunch of fweet herbs, a little catchup and lemon juice, let them flew gently for half an hour,—or more, if not tender ; take them out, lay them in your difh, thicken up your fauce, fkim it clean, ftrain it through a fieve over your partridges, and ferve it up hot for a fide or corner difh of a firft courfe. ENTRY OF PARTRIDGES. Take two partridges, let them be clean picked, drawn, and finged, tuck in their legs as above, fplit them down the breaft and back, and cut off the pi¬ nions ; feafon them with pepper, fait, and mace, lard them over in rows, and put them into an earthen pot that will juft hold them, with five mo- rells fluffed with force-meat; add to them two onions fluck with cloves, and put as much good veal gravy as will cover them, lay a piece of wri¬ ting-paper on the top, and tie them down with brown C I0 7 ) brown paper, bake them three quarters of an hour in a moderate oven, take them out, and lay them in a dilh, with the morells between them, ftrain the liquor into a clean ftew-pan, Iki'm off the fat, add a piece of butter and flour, let it fimmer, add the yolks of two eggs mixed with two tea-cups full of cream, give it a tofs over the fire, but do not let it boil, or it will curdle,—fqueeze in a little juice of lemon, pour it over your partridges, and ferve them up hot for a firft courfe difh. TO JUG 4 HARE. Cut your hare in pieces, feafon it with pepper, fait, mace, and nutmeg, lay it in your jug, with half a pound of fat bacon, one onion ftuck with cloves, half a pint of brown gravy, half a pint of red wine, and a bunch of fweet herbs; flop your jug clofe down, that no fleam may get out; let it in a kettle of boiling water, let it flew till tender, ftrain off the liquor, take out the bacon, thicken it with butter and flour, and a little juice of lemon ; —when you ferve it up, lay your hare in a deep difh, pour your fauce over it, and garnilh it with lemon. HARE COLLOPS. Case your hare, cut the meat clean from the back and legs, and cut it in thin flices as you do veal collops; flat and hack them with a knife, put a piece of butter into a ftew-pan, fet it on the fire, —let your collops be well feafoned with pepper, H 2 fait; ( i°8 ) fait, and nutmeg, put them into your pan, fry them a little, bur not too much, put to them fome good gravy, a fmall onion, and an anchovy ihred fine, a bunch of fweet herbs, a tea-cup full of red wine, a little juice of lemon, and fome butter and flour ; let it limmer for ten minutes, ikim it clean, put it in your difh, and ferve it up hot for a fide dilh. RABBITS IN SURPRIZE. Take two rabbits, (kewer up their legs and feet as for boiling, take the meat clean off their backs, and fill up the place with force-meat; do them over with the yolk of an egg, crumb them with bread, and ftrevv on them fome parfley Aired very fine ; put them in a baking-pan, with a little gravy, and bafte them with butter,—fet them in an oven to bake for half an hour, or more, if large; while they are doing, cut the meat you took off their backs in fmall fillets, feafon it with pepper, fait, and nutmeg, —put a piece of butter in a ftew-pan, with an onion fhred fine, make it hot, put in your fillets, and fry them a little; when they are hot thorough, dredge in a little flour, add to them fome gravy, and a lit¬ tle lemon juice, let it fimmer, ikim it clean, add to it two tea-cups full of melted butter, give it a tofs, put it in your diih, lay on your rabbits, garniih it with flices of lemon, and ferve it up hot. RABBIT COLLOPS. Take two good Tabbits, cut off the meat, and cut it into eoliops, feafon them with pepper, fait, fnace, ( 109 ) mace, and nutmeg, dud on them a little dour, put a piece of butter into a ftew-pan, with one mufh- room, one fhalot, and a little parfley fhred fine ; when the butter is melted, put in your collops, and fry them quickly ; take them into a difh, put fome good gravy into the ftew-pan, with a little flour and lemon juice, let it boil, fkim it clean, put in your collops, let them be quite hot, but not boil, and ferve them up hot for a fide difh. TO FRICASSEE RABBITS WHITE. Case two fmall rabbits, wafh them clean, cut their legs in two pieces each, and their backs in four pieces each, dry them in a cloth, and feafoil them well with pepper, fait, mace, and nutmeg ; put a piece of butter in a flew pan, make it hot, put in the rabbits, fet them on the fire ten minutes, and ftir them all the time, but do not let them brown,—dull in a little flour, add to them a pint of white veal gravy, let them flew flowly for half an hour, fkim them, and put in a little fhred parfley, and the yolks of two eggs, mixed with two tea¬ cups full of cream, let it firamer, but not boil, add a little lemon juice, and ferve it up hot for a cor¬ ner difh. TO FRICASSEE RABBITS BROWN. Take two rabbits, cut and feafon them as above, fry them brown in butter, put them in a ftew-pan with a pint of brown gravy, a bunch of fweet herbs, one onion Ruck with cloves, two flices of lemon, H 3 and ( no ) and a piece of butter and flour, let them flew (low. ly till tender, then take out the herbs and lemon, and add the yolks of two eggs mixed with a little catchup, let it fimmer, give it a tofs, put it in your difh, and ferve it up hot for a corner difh. FOWLS A LA. BRAISE. Skf.wer your fowl as for boiling, lay over it fome thin (beets of bacon, put it into a dew-pan that will juft hold it, with a little white broth or gravy, two or three blades of mace, two dices of lemon, a bunch of fweet herbs, let it (lew till ten¬ der, take out your fowl, clean the bacon from it, and lay it in your difh ; fkim the fat off the gravy that it was boiled in, add to it thirty oyfters, let them fimmer, thicken it up with fome butter and flour, and two fpoons full of thick cream, let it fimmer, pour it over your fowl, and ferve it up hot. This is a pretty fide or corner dilh. FOWLS A LA FARCE. Take a large fowfl, draw it, cut the (kin down the back, and take it off whole, then take the meat of the bread, and make it into a force-meat, with a piece of white bread foaked in cream, a little beef fuet Aired very fine, a little parfley and thyme, pep¬ per, fait, and nutmeg, mix it well, and lay the force-meat on the bread of your fowi, and the (kin over it; few up the back, and (kewer it yp as for loading, lay fome thin dices of bacon over the bread, and fome paper over it, tie it up tight, (pit it, ( 1 11 ) it, and road it three quarters of an hour. You mud bade it well with butter when roading.- When done take off the paper, lay it in a difh with half a pint of cooly under it. This will do for a fide difli of a fird courfe, or a head difh of a fecond courfe. POLARD BESH-A-MELL. Cut the bread of a large cold road fo\vl in long llices, pare thpm in the form of half a heart, and one dice cut round like a crown piece, put them in a dew-pan, and make a fauce for them as follows : Take a pint of cream, boil it till it comes to half a pint, 4dd to it a little gravy, pepper, fait, and nut¬ meg, a bit of butter and flour, let it fimmer, drain it to your fowl, fet it on a flow fire, and make it hot, add a little juice of lemon,—lay them neatly in your difh, with the narrow points in the middle, and the round piece on the top; pour the fauce over, garnilh it with lemon, and ferve it up hot for a fide difh in a fird courfe. TO DRESS A COLD ROAST FOWL ANOTHER WAY. Cut in dices the bread of a cold road fowl, the form of a large diamond, and one dice cut round as above, feaflm it with pepper, fait, and mace, put it in a flew.pan with half a pint of cullis, a few picko led m'ufhrooms, and a little India foy j let it fim- H 4 iner C n* )l met for ten minutes, then difh them up as above ti pour the fauce over them, and ferve them tip for a' fide difh. DEQUES DE POLARD, AL UN FANCH HERBE. Take the legs of three large fowls, take out the bones, fluff them with force-meat, feafon them with pepper, fait, and fweet herbs, put them into a flew- pan with fome carrots cut in dice, and a little gra¬ vy, let them flew till they are tender, arid a few frnall onions boiled tender, and a little lemon juice, let them fimmer together, and ferve them Up with carrots, and turnips cut in birds.—If not ufed, do them over with egg, and crumb them with bread, parfley, and fweet herbs, broil them, and ferve them up another day with gravy and butter under them. ILLERONS D£ POLARD. Take the pinions of fowls, put them in a flew* pan, with fome bacon under and over, and a little broth,—let them flew till tender, then make a fauce for them as follows : Take a pint of frnall mufhrooms, give them a boil in milk and water, then drain them, and put them irt a flew-pan with half a pint of ciilfiS, arid a fweet-bread cut in dice, feafon them with pepper, fait, mace, let them flew for fifteen minutes, then drain yotir pinions clean from the bacotl, lay them neatly ( x, 3 ) neatly in your di/b, pour your fauce over them, and ferve them up for a fide difh. FOE OR AW. Pot the livers of fix large fowls into a ftew-pan, with a piece of butter, a little parfley and thyme feted fine, a little nutmeg, pepper and fait, fet them ©n the (love for ten minutes, make fix cafes of white pepper, (the fame as for Naples bifcuit) but¬ ter them, and put into the bottom of them fome' veal force-meat, then put in your livers, one in each cafe, fome crumbs of bread on the top, and fome bits of butter, bake them in a flow oven for fifteen minutes, and brown them over with a fala- ttiander; when they are done, put a fpoonful of gravy into each of them, and ferve them up hot for a fecoiid courfe. A PORCUPINE OF BREASTS OF FOWLS. Take the breads of two large fowls, lard them neatly in rows with green pickles and bacon, fea- fon them with mace, cloves, nutmeg, pepper, and a little fait, put them in a pot that will juft hold them, with fome bars of bacon under and over them, two flices of lemon, two onions, a bunch of fweet herbs, and a pint of good veal gravy ; fet it to ftew flowly for half an hour, then take out the bfe&ftg and lay them neatly in a difh ; drain the li- ftdor into a ftew-pan, fltim off the fat, add a piece ( ”4 ) of butter and flour? with a few fmall leaves of par- fley, let it juft boil, pour it over your fowl, and ferve it up for a corner difli of a firft courfe. You are to obferve, that you may make four dif¬ ferent diflies out of three large fowls :—The firft is made of the legs, thefecond of the pinions, the third of the livers, and the fourth of the breads; the back-bones may be put among the gravy, fo that nothing is loft,—and follow your receipts for them. • ,, ' . f • <• f i * e- » : f 'Tr A FOWL RESTORANT. '' ' j.i. lfjpy f i 4* * -T*-. • Draw a large fat fowl, finge it, feafon it with pepper, fait, mace, and nutmeg, fluff the infide and crop with veal force-meat, fkewer and road it three quarters of an hour at a good fire, and bafte it well with butter ; when done, lay it in your difli, with half a pint of cullis under it, garnifli it with flices of lemon, and ferve it up hot for the head of a fe- cond courfe. „ A PEREGOE TURKEY. - r^'i ... ,, r V g r . i • Take a turkey of eight pounds weight, draw and finge it, feafon with pepper, fait, mace, thyme, and fweet marjoram fhred fine,—fluff the crop and bel¬ ly with veal force-meat, and trufs it up as for rpaftr ing ; cut a flit down each fide of the breaft, fill it full of green truffles cut in flices, put it into a deep difli, and pour over it a pint of Madeira wine, with a little Cayenne pepper in it, let it lie all night jn it,—the next day fpit it ? butter a piece of paper; C n 5 ) well, and tie it on the bread to keep in the truffles; road it one hour and a half, bade it a little with the wine, then take the wine and put it in a dew- pan with fome good brown gravy, a quarter of a pound of butter, a little flour, a little India foy, or catchup, fome lemon juice, and three blades of mace, and let it dimmer a little ; bade your turkey with butter, and when it is done, lay it in a difh, take the paper off, and pour the fauce over it for a fird courfe. You may do fowls or chickens the fame way. TO FRICASSEE CHICKENS. Cut two fmall chickens in pieces, put them into a dew-pan with a piece of butter, and a little flour, fet them on the fire for fix minutes, Airring them all the time, but do not let them brown ; then put in fome good white gravy, with a little parfley and one onion, let it dew till tender, with a blade of mace, pepper and fait to your tade, then mix the yolks of two eggs with a little cream, put it into your chicken, let it dimmer, but not boil, fqueeze in a little lemon juice, put them in a difh, and ferve them up hot for a fide difh in a fird courfe. CHICKENS AND PEASE. Take two fmall chickens, put them into a braife of fat bacon, with a little broth, and a blade of mace, let them dew gently for half an hour, take them out, wipe them clean, and lay them in your difh; C 116 ) r J difh ; have ready a fauce made with half a pint of good white gravy, a little good cream, and half a pint of green peafe boiled tender,—thicken it with a piece of butter and flour, let it funnier, pour it over your chickens, and ferve them up hot for a fide difli, CHICKENS AND PARSLEY ROOTS. Cut fix parfley roots into fillets one inch long, and fmall, put them into a ftew-pan with a pint of white gravy, let them flew till tender, add to them two tea-cups full of thick cream, a quarter of a - pound of butter, a little flour, with pepper and fait to your tafte ; have ready two fmall chickens boil¬ ed in milk and water for fifteen minutes, drain them, lay them in a difh, pour the fauce over them, and ferve them up hot for a fide or corner difli in a firft courfe. CHICKENS A LA DUCHESS. Take two chickens, draw and fplit them, bone them all but the pinions, and leave the feet on,— flat them with a cleaver, feafon them with pepper, fait, and mace, a little parfley, two lhalots, and two mufhrooms Ihred fine; put a piece of butter in a ftew-pan, and fry them a little; add to them a pint Of gravy, and a little lemon juice,—let them flew for half an hour, put to them a quarter of a pound of butter and a little flour* let it juft boil, lay your chickens ' t ( 1*7 ) chickens in a dilh, pour your fauce over them, and ferve them up for a fide or corner difh. DUCKS A LA BRAISE. Pick and finge your duck, lard it with fat bacon rolled in Ihred parfley and thyme, feafon it with pepper, fait, and mace, lay it in a ftew-pan with fome llices of bacon at the bottom, a piece of veal, and a bit of ham,—add to it one pint of good gravy or broth, ojie turnip, one carrot, and one onion, with a little bacon over the top; cover it clofe down and let it flew till tender, which will be near an hour ; chop fome girkins, capers, fhalot, and one anchovy, put them into a ftew-pan, and drain the gravy from the duck into them,—let them boil, fkim off the fat, lay your duck in a difh, and pour your fauce over it. If your duck is fmall, you muft have two ; if large, one will make a fide difh. DUCK PIE. Boil half a pound of butter in a little water, put it into two pounds of fine flour, make it into a pafte, let it cool; then raife your pie bone, two fine ducks, feafon them with pepper, fait, and mace, put the one in the other, and lay them in your pie, with fome butter and gravy, clofe it up, and orna¬ ment it neatly, bake it two hours; it is good hot or cold. - * . < 1 CHICKEN ( i>8 ) CHICKEN PIE. Make the fame cruft as for the duck pie ; when it is raifed, put in four little chickens well feafoned with pepper, fait, and mace, and fome butter and gravy, with eight force-meat balls, the yolks of fix hard eggs ; lid your pie, ornament it neatly, bake it two hours, ferve it up hot. DUCKS AND GREEN PEASE. Half roaft your ducks, put them into a (lew- pan, with a pint of gravy, a cabbage lettice cut fmall, and a little pepper and fait j boil a pint of green peafe tender, put them to your ducks, let - them (lew for a quarter of an hour, then thicken up your gravy, lay your ducks in a di(h, pour your fauce over them, and ferve them up hot.— This is a pretty firft courfe di(h. BEEF OLIVES. » Cut fome dices off a rump of beef fix inches long and three inches broad, fiat them with a cleaver, and rub them over with the yolk of an egg, feafon them well with pepper and fait, fpread over them fome veal force-meat, roll them tight up, put a fmall fkewer in them, and cut them even at each end; cut fome fmall pieces of hacon, and lard them in row's, put them in a baking-pan with a tea-cup full of water or broth under them, and while ( I1 9 ) while they are baking, make a fauce for them as follows:— - Put' fome brown gravy in a ftew-pan, with a fpoonful of catchup, a little Cayenne, a few pickled mufhrooms, and a piece of butter and flour ; let it fimmer, take out your olives, and lay them in a difh ;—if any liquor be in the baking.pan, pour it to your gravy, Ikim it clean, pour it over your olives, and ferve them up for a fide difh. r i 'Jil ■ J ■ ■ -v .‘jl f . ; »•? ' i(j BEEF A-LA-MODE. 4* t e. ij , *J .• • } 4 ^j ) t Take a.fmall round of beef, lard it with fat ba. con, feafon it with pepper, fait, mace, and fweet herbs, bind it tight with coarfe tape, put it in a ftew-pan with two quarts of broth or gravy, let it fltew till tender, lay it in your difh, and pour the li¬ quor over it.—You may ferve it up hot or cold. BEEF STEAKS ROLLED, WITH MORELLS ^ STUFFED. « r ; »•* .- * J Cut fix beef {leaks off the rump, pretty large, flat them with a cleaver, and make a force-meat for them as follows : Take a quarter of a pound of pith marrow out of the back-bone of veal or mutton, fhred it fine, add to it fome fweet herbs, half an anchovy, a fmall onion Aired fine, and fome breadcrumbs, mix it all well together with the yolks of two eggs, feafon your (leaks with pepper, fait, and fweet herbs pret- ty high, fpread on your force-meat thin, roll them up tight, wrap them in thin lards of bacon, tie them. round C **<> ) round with a pack-thread, cut them even at each end, and put them in a ftew*pan, with a thin flice of bacon under them; put to them fome good gra- vy, add four morells fcalded and wafted clean in hot water, and fluffed with force-meat, the fame as you did youT fteaks with ; flew them till they are tender, take them out, take off the pack-thread and bacon, and lay them in a difh, with the morells be¬ tween them ; fkim the fat off the gravy, add to it a piece of butter and flour, two fpoons full of catchup, a little Cayenne, and two pickled girkins cut ftnail, —let it juft boil, pour it over your fteaks, and ferve them up hot for a fide or corner dift. BEEF TROM-BLANCH. Take eight pounds of a brilket of beef, crack, the bones ftort, wadi it, put it into a pot that will juft hold it, add to it two carrots, two turnips, two parfnips, fix onions, fix heads of cellery, two leeks, a bunch of fweet herbs, one quart of water, a flice of lemon, and three fpoons full of vinegar ; fet it on the fire to flew gently for Ox. hours, and make a fauce for it as follows :— Cut one turnip and one carrot in dice, two do¬ zen of fmall onions, and two fpoons full of fmall capers, put them into a llew-pan with a piece of but¬ ter, fet it to fry for ten minutes, dull in a little flour, moiften it with a little gravy; when your beef is done, put it into a foup-dift, and ftrain the liquor into the fauce,—(kirn off the fat, thicken it up with butter and flour, feafon it with pepper and ( 121 ) fait to your tafte, let it fimmer, pour it over your beef, and ferve it up hot to remove foup or fifh, or for the middle of the table. HOTCH-POTCH, AS MADE AT ARTHUR’S. I i i . r . Take fix pounds of a brifket of beef, cut it into eight fquare pieces, put it into a pot with fix quarts of water, a piece of ham, and a fcrag of mutton, with a fmall knuckle of veal; let it'boil, Ikim it clean, add fome whole pepper, a little mace, four large onions, three carrots, three turnips, and two leeks,—letting it (lew till your beef is tender : Cut two carrots and two turnips in fhapes of dice, put them into a ftew-pan with a piece of butter, and two dozen of fmall onions peeled ; let them fry for fix minutes, then ftrain in two ladles full of your broth,—let them Hew till your roots are tender, ftrain in the remainder of your broth, fki'm it clean, and put in your beef,—let it fimmer, and ferve it up hot in a tureen or foup-difh. If any is left, you may warm it, and ferve it up hot the fecond or third day. SCARLET BEEF. Take a piece of britket beef, rub it well with one ounce of falt-petre, half an ounce of bay fait, and a fmall handfull of common fait, let it lie for a week, turning it every day, and rubbing it with the brine j lap it in a coarfe cloth, dig a hole in the I earth, ( 122 ) earth, and lay it in, and cover it for four days and nights, then take it up, take oft'the cloth, and walh it, put it into a ftew-pot with two quarts of water, fome fweet herbs, two onions, two carrots, and fome whole pepper,—let it flew till tender, take it up, and put it in a foup difh, drain the liquor into a dew-pan, fet it on a dove to boil, and Ikim oft the fat;—lay round your beef fome Savoy greens boiled tender, pour your liquor over it, and ferve it up hot If there is any left when it comes from the table, fet it by to cool, and ferve it up in flices, (the fame as ham) garnilhed with parfley, for either dinner or fupper. ., \ BEEF STEAKS A-LA-MODE. Take three flices of a round of beef, hack them with the back of a knife, feafon them with pepper, fait, and one onion fhred fine, lay them into a dew-pan with fome flices of bacon under and over them, and a piece of butter,—fet it on a flow fire to dew for a quarter of an hour,—add to them one pint of brown gravy, a few pickled mufhrooms, a cucumber, a few morells, and two fpoons full of red-wine,—let them dew till your deaks are ten¬ der ; take out your bacon, fkim off the fat, thick¬ en it up with butter and flour, lay your deaks neatly in a difh with fome fippets of bread round them, pour your fauce over them, and ferve them up hot for a third courfe. BEEF ( I2 3 ) BEEF STEAKS WITH STEWED CUCUMBERS. Pare four large cucumbers, take out the feed, cut them in flices one inch long, and half an inch broad, put them into a dew-pan with four onions cut in dice, and a piece of butter, fry them till brown, dud in a little flour, add a pint of gravy, let them flew till tender, fkim off the fat,—then cut fix fleaks off a rump of beef, beat them a little, feafon them with pepper and fait, fry them quick in butter,—when done, put them in a difh, pour your fauce over them, and ferve them up for a fide difh. If you put them in among the cucumbers to flew, it makes them hard. TO ROAST A CALF’s HEAD. Take a calf’s head with the fldn on, fcald it, take off the hair, clean it, fplit it, and take out the brains, tongue, and fnivel-bones; vvafh the head clean, dry it with a cloth, and make a fluffing for it as follows :— Boil thejtongue, and take the fkin off it, fhred it very fine, add the brains to it, and the crumbs of a French roll foaked in cream, half a pound offuet, with parfley and thyme fhred fine, pepper, fait, and nutmeg,*-mix it all well together with the yolks of four eggs ; fluff the part where the tongue and brains were taken out, fkewer and tie it up tight with a piece of paper over it,—lay it down to, roafl I 2 for ( 124 ) for one hour, balling it often with butter ; take off the paper, balte it, and drew on fome crumbs of bread and parfley; when of a nice brown, take it up, lay it in your dilh, and make a fauce for it as follows:— Take fome oyflers either pickled or unpickled, put them into a llew-pan, with half a pint of gravy, let them fnumer fiowiy for fifteen minutes, add to it fix ounces of butter, with a little flour, pour it into your dilh with the head, and ferve it up hot • for a firlt courfe. A CALF’s HEAD A LA TURTLE. Take a calf’s head with the fkin on, clean it as you do calves feet, put it into a pot and boil it till tender, then fet it to cool; cuf it in pieces about the bignefs of a walnut, put it in a ftew-pan with a quart of brown gravy, one anchovy, fome Indian foy, Cayenne pepper, fait, mace, one onion {tuck with cloves, two beef palates ftewed tender, and cut in Ihreds, fome force-meat balls, truffles and morells, and two veal fweet-breads cut in dice,—- let all flew together ten minutes, then thicken it with butter and flour, add a quarter of a gill of Madeira wine, the juice of half a lemon, with fix yolks of hard eggs, let it boil (lowly for fifteen mi¬ nutes, then ferve it up for a firft courfe. TO ( ) TO MAKE A CALF’s HEAD HASH. Wash and make it very clean, let it boil till tender, cut one half of it in pieces as big as a nutmeg, put it in a ftew-pan with fome good brown gravy, half an anchovy, three blades of mace, a few mufhrooms, a few force-meat balls, fome hard e SS s \ a little India foy, and Cayenne pepper,— ftew it a little, thicken it with a little butter and flour, fqueeze in a little lemon juice, let it fimmer, then put it in your dilh The other half of the head tnuft be crumbled and broiled, laid on the top of the hafli, and ferved up for a firft courfe. . A CALF’s HEAD IN SURPRIZE. Take a calf’s head with the fkin on, clean off the hair,—take a (harp-pointed knife, begin at the neck-end, take out the bones from the flefli, keep¬ ing the (kin and fle(h quite whole, and leave the tongue in ; wa(h your head clean, and make a force¬ meat as follows: lake half a pound of fat bacon fcraped, half a pound of fuet (hred fine, one pound of bread crumbs, a little nutmeg, pepper, fait, mace, fome parfley and thyme (hred fine, the yolks of five eggs, and three fpoons full of cream,—mix them well to¬ gether, put a little into the ears, and fluff the head with the remainder ; leave the tongue two inches out of the mouth ; pat it into a pot that will juft hold it, with three pints of white gravy, a little I 3 white- ( 126 ) white-wine, one anchovy, a little mace, a bunch of fweet herbs, with a little pepper and fait,—flop it ciofe down to keep in the (team, bake it one hour, or till tender, then take it out, and lay it in your difh; (train your gravy into a ftew-pan, and fkim off the fat, thicken it with a piece of butter and flour, let it juft boil, and add the yolks of four eggs mixed with a little cream, let it fimmer, add to it fome pickled mulhrooms, and a few force-meat balls boiled, pour it over the head, and ferve it up hot for the middle of the table. TO PORCUPINE A BREAST OF VEAL. Bone a bread of veal, lay it flat on a table, fea- fon it with mace, nutmeg, pepper, fait, thyme, and parfley (bred fine, lay over it fome veal force-meat and ham cut in dice, roll it up tight, fkewer it at each end and the middle, then lard it with fat ba¬ con, lean ham, pickled cucumbers, and kidney beans, each cut two inches long, and larded in rows,—p U t it into an earthen pot with a pint of gravy, cover it ciofe, and bake it one hour and a half; takeout the veal, lay it in your difti, drain the gravy into a ftew-pan, put in a little white- wine and catchup, thicken it up with a little butter and flour,—have ready fried fome force-meat balls, and one fweetbread cut in dice, put it into your fauce, fet it on the fire, let it fimmer, fkim it, pour it over your porcupine, and ferve it up hot „ for a firft courfe. TO ( 127 ) TO RAGOO A BREAST OF VEAL. Lard a bread of veal with bacon, feafon it with fpice and pepper, fet it to the fire, and half road it, then put it in your ftew-pan with a pint and a hall of gravy, and a few truffles and morells,—let it dew for half an hour, add fome hard eggs, fome force¬ meat balls, a little Cayenne pepper, and fait to your tade, a little anchovy, a little lemon juice, and a little butter and flour, let it fimmer, fkim ofl the fat, and ferve it up for a fird courfe. TO STEW A BREAST OF VEAL AND PEASE. Cut the veal in pieces as big as your hand, put it into a dew-pan with fome good gravy, one quart of green peafe, and three cabbage lettices; let it dew for one hour, and ferve it up.——You may do ducks the fame way. A BREAST OF VEAL FRIED. . Put your bread of veal in a braife, let it dew for three quarters of an hour,—take it out, cut it in two the long way, marinate it with pepper, fait, onions, cut in dices, bay leaves, bafll, fiices of le¬ mon, parfley, and vinegar,—let it lie in that liquor two hours, then take it out, drain it, dry it with a cloth, dip it in beaten eggs, drew it with fome crumbs of bread, fry it in hog's lard, give it a good I 4 colour. ( 128 ) colour, and ferve it on a napkin, with fried parfley; thicken up fome brown gravy with butter and flour, fqueeze in a little juice of Seville orange, put it in a boat, and ferve it up with your veal. A BREAST OF VEAL IN A SURTOUT. Your bread of veal being done in a braife, fplit it in two the long way, and lay it in a difh ; make an edge for it of veal force-meat round your difh, pour in a ragoo of fweet-breads, and put fome force-meat over the top; do the force-meat over with egg, crumb it with bread, bake it half an hour, and ferve it up hot for the middle of the table. A BREAST OF VEAL BOILED. Skewer a bread of veal that it may lie flat on a difh ; boil it one hour, and ferve it up with a white fauce made as follows :— Take half a pint of good veal gravy, put to it half an anchovy, and a few pickled mufhrooms,—- boil it gently, thicken it up with half a pint of cream, the yolks of two eggs, with a piece of but¬ ter and flour, fhake it over the fire, let it juft fim- mer, but not boil, lay your veal in a difh, and pour your fauce over it.—Or you may ferve it up with parfley and butter. A ( 129 ) A BREAST OF VEAL ROLLED. Bone a bread of veal, lay it flat upon a table, lay fome force-meat over it, made of crumbs of bread and oyfters, roll it tight up, and fkewer it, put it into a baking-pan, do it over with egg, and drew it with chopt parfley, thyme, and crumbs of bread ; butter a flieet of paper and lay over it, and put a little gravy or water into the.pan, bake it one hour, lay it in a did), and ferve it up with dewed oyflers under it for a fide difh. A BREAST OF VEAL GALANTINE. Bone a bread of veal, feafon it with parfley, thyme, marjoram, winter favory, and marygolds Aired fine, nutmeg, pepper, fait, and mace,—roll it, and tie it up tight in a cloth, put it into a dew-pan, with fome good veal gravy and a little white-wine, let it dew till tender, let it cool in its own liquor, —•take it out, and ferve it up whole or in flices, garnilh it with lemon, paifley, and beet root. A BREAST OF VEAL FORCED AND LARDED. Run a knife between the flefli and bones of a bread of veal, duff it with force meat, put a Ikewer in it, blanch and lard it; put it in a dew-pan that is proper for it, with thin flices of bacon under it, feafon it with fait, pepper, and fine fpice, and put i ( *3° ) the larded fide of the bread of veal downwards; put to it an onion, fweet herbs, a flice of veal and ham, with a pint of veal broth, and let it flew gen¬ tly till tender; put fome afparagus heads into a dew-pan, drain your gravy from the veal to them, and fldtn off the fat,—add to it a little butter and flour to thicken the gravy, let it fimtner ten mi¬ nutes, lay the veal in a dilh, pour your-fauce over it, and ferve it up for a fide dilh in a fird courfe. TO FRICASSEE A GRISTLE OF VEAL. Cut the griflle end of a bread of veal in flices as large as a crown piece, dud a little flour on them, put a piece of butter in a dew-pan and the gridle to it, with a bunch of fweet herbs, pepper, fait, and a little mace; fet it over the fire for five minutes, adding half a pint of veal gravy,—let it dew fill tender, add fome afparagus tops boiled, thicken it up with the yolks of two eggs, two tea cups full of cream, and a little minced parfley, let it fimtner, but not boil, and ferve it up hot. You may put green peafe indead of afparagus, according to the different feafons of the year. TO STEW A FILLET OF VEAL. Stuff a fillet of veal well under the udder, and quite through by the bone, put it into the oven with a pint of water under it, till it becomes a fine brown, then put it into' a dew-pan with a pint of gravy, and the gravy that comes from the veal. ( '3* ) and (lew it tender ; put in a few truffles and morells, * a fpoon full of catchup, a little Cayenne pepper, a few force-meat balls, and a little lemon juice, thicken it up with a little butter and flour, put your veal in a di(h, pour your fauce over it, and garnifh it with flices of lemon. This is for a firit courfe difh. TO LARD A LEG OF VEAL. Lard the top fide of a leg of veal in rows with bacon, fluff it with force-meat, put it into a ftew- pot that will hold it, with a bunch of fweet herbs, one onion Ruck with cloves, two or three blades of mace, and two quarts of water; fet it on the fire, let it flew gently till it be tender, then fkim the fat off the liquid, and fet it on the fire to boil very faff, to reduce it to a pint, then flrain it into a (tew- pan, add half an hundred oyfters, a piece of but. ter and flour, and a little juice of lemon,—fet it on the fire for a quarter of an hour to flew the oyfters, flirring it all the time; mix the yolks of two eggs with two tea-cups full of thick cream, put it to your fauce, let it juft fimmer, but not boil, ftir- ring it all the time ; lay your veal in a deep difh, and pour your fauce over it, garnifh it with flices of lemon, and ferve it up. This wall be an excellent difh to remove a difh of fifh, or to be at the head of a table where there is no fifh. TO ( *3 2 ) TO MAKE FRICANDOES. Cut two pounds of a leg of veal the long way of the grain, then take half a pound of bacon, cut it in fmall pieces about the thicknefs of a fmall draw, and about an inch long; take your larding pin, and lard your veal in rows on one fide, put it in a fiew-pan with fome gravy, and let it ftew for one hour ; then take out the veal, fldm off the fat, let ^ the gravy boil till it is reduced, and quite thick and brown, then dip in your veal to glaze it,—have ready fome dewed fpinnage or forrel, put it in your difh, put your veal upon it, and ferve it up for a corner difh of a firft courfe. ‘ TO MAKE A SUMEL DE VEAU. Cut one pound of a leg of veal in long flices, flat them with a cleaver, and feafon them with a little parfley, thyme, pepper, and fait; broil them quick on a gridiron, and bade them with butter ; when they are done, ferve them with gravy and butter, mixed with a little juice of lemon, for a fide difh. BLANQUITS OF VEAL. Take a piece of road veal, cut off all the fkin and nervy part, cut it in thin dices, thebignefs of half a crown, put it into a dew-pan with a little but¬ ter and flour, fry it ten minutes, put to it half a pint of x ( i33 ) of white veal gravy, a bunch of fweet herbs, one onion, and a little mace ; let it flew a little, take out the herbs and onions, add two tea cups full of good cream, the yolks of two eggs, and a little par- fley chopt fine, let it fimmer, but not boil, fqueeze in a little lemon juice, and ferve it up hot for a fide or corner difh of a firft courfe. BRUSOLLES. Cut fotne flices of a leg of veal the breadth and length of two fingers, cut fome flices of bacon the fame way, and lay fome of it at the bottom of a flew-pan, and then fome flices of veal,—flrew over them fome parlley, thyme, and green onions fhred fine, fome pepper, mace, and cloves beat, and then fome bacon, veal, and feafonings ; continuing to make a layer with the flices of bacon, veal, and feafonings alternately, till you have enough for a dilh ; put fome bars of bacon on the top, fet it to flew with fire under and over the flew-pan for three quarters of an hour, then take it out careful¬ ly, and lay it in your difh with fome cullis over it, and a littte juice of lemon, and ferve it up hot for a fide difh. You may make brufolles of hares and rabbits the fame way. VEAL COLLOPS LARDED. Cut feven flices of a fillet of veal in the form of fmall veal fweet-breads, lard them neatly in rows with with fat bacon, lay them in a (lew-pan with bacon under and over, a bunch of fweet herbs, a (lice of lemon, and one onion,—moiften them with a little broth, fet them on a (love, and let them (lew till tender ; then take them out, and drain them, put a ragoo of endive in your dilh, place your larded collops on it, and ferve it up for a fide dilh in a firft courfe. ANOTHER WAY. Cut and lard your collops as above, put them in a (lew-pan with bacon under and over them, and fome good veal gravy, and fet them on the fire to (lew till tender; then take out your collops, and drain the liquor into a (lew-pan,—(kim off the fat, fet it on the fire to boil till it grows thick, and turn¬ ed to carmel, then put in your collops, with the larded fide down, fet it in a (low (love to glaze for five minutes, .then put them in a difh, and put fome gravy into the dew-pan in which they were glazed, with a little butter and dour, pepper, fait, and mace to your tade, and a little juice of lemon, let it boil, pour it over your collops, and ferve it up hot for a fide difii. VEAL COLLOPS ANOTHER WAY. Cut and lard your collops as before, do them over with the yolk of an egg, feafon them with pepper, fait, mace, and nutmeg, drew them with crumbs of bread, (hred parfley, and thyme,—put them '( *35 ) them in a baking-pan with a little broth under them, bade them well with butter, and bake them in a quick oven for fifteen minutes, then difli them up with half a pint of cullis under them, garnifh them with dices of lemon, and ferve them up hot for a fide difh in a firft courfe. ANOTHER WAY. Cut and lard your collops as before, run a long fkewer through them, and tie them on a fpit, road them for fifteen minutes, bade them with butter, and drew them with crumbs of bread and parfley fhred fine; when done, put them in a difh with fome gravy and butter, and a little juice of lemon, and ferve them up hot for a corner difh in a firft courfe. VEAL CUTLETS IN PAPER. Cut fix deaks of the bed end of a neck of veal, pare them neatly, put them in a dew-pan with a piece of butter, fome pardey and thyme fhred fine, a little pepper, fait, and nutmeg, fet them over the fire for two minutes, put them up in a paper with fome veal force-meat under and over them, bake them for fifteen minutes, and ferve them up hot within their paper, with a little gravy under them, for a corner difh in a firft courfe. VEAL ( 13^ ) VEAL CUTLETS MADE OF FORCE¬ MEAT. Take fix ribs of the bed end of a neck of veal, cut off the meat from the bones, make it into a good force-meat, then form it like a cutlet, with the rib (ticking out one inch,—put them into a baking- pan, with a piece of white paper buttered at the bottom, to keep them from (ticking,—do the cut¬ lets over with yolks of eggs and crumbs of bread, put them in an oven, and bake them for fifteen mi¬ nutes ; let them be of a good brown, put them in your di(h with fome gravy under them, and ferve them up hot for a corner didi. VEAL CUTLETS, THE CITIZENS* WAY. Cut fix dices of veal, lard them with a calf's udder, feafon them with pepper, fait, fpice, parfiey, and one mudrroom cut fine ; put fome dices of ba¬ con in a dew-pan, and lay your veal upon it, put it over a dow fire to fweat, to give it a colour on both fides, put to it half a pint of gravy, and a little flour, let it dew gently till tender, take out the ba¬ con, and (kirn off the fat, thicken it with the yolks of three eggs, a little lemon juice to make it fa- voury, let it fimraer, put it into your di(h, and ferve it up hot for a corner di(h. A C 137 ) t A TENDERON DE VEAU. Take the grifket part of a breafl of veal, ftew it in white gravy, or in a braife of fat bacon, till ten¬ der, cut it in thin flices and lay it in your difh ; then take fome white gravy and a little cream, and thicken it with butter and flour, let it fimnrer, fqueeze in a little lemon juice, pour it over your veal, and ferve it up hot. A TENDERON DE VEAU WITH PARSLEY. Take a bread of veal, cut the griftly part off, blanch it in boiling water, then cut it in thin flices, feafon it with mace, nutmeg, pepper and fait; put it in a flew-pan with a piece of butter, fetit over the fire for five minutes, (but do not let it brown) dull in a little flour, add a pint of white veal gravy, let it flew till it is tender, Ikim it well, boil fome parfley leaves and throw in, add the yolks of two eggs mixed with two tea-cups of thick cream, let it fimmer, add a little juice of lemon, and ferve it up for a fide diflr. i You may put green peafe or afparagus tops in- ftead of parfley, when you can get them. TO MAKE WHITE VEAL COLLOPS. . Take two pounds of a leg of veal, cut it in pieces about the bignefs of half a crown, hack them K with ( * 3 8 ) with a knife, put fome butter into a (lew-pan, and let it be hot, but not brown,—put in your veal, with a little pepper, fait, and fpice, fet it on the fire for fix minutes, ftirring it all the time, then put in fome white gravy, with a few force-meat balls, let it (lew a little, add the yolks of two eggs, mixed with a little cream and fome lemon juice, let it limmer, but not boil, and ferve it up for a fide difh. * « ^ . TO MAKE BROWN VEAL COLLOPS. Cut the veal as above, pepper and fait it, dredge on a little flour, put a piece of butter in your fry¬ ing-pan, let it brown, then put in your collops, fry them brown quickly, put them into a (lew-pan with fome brown gravy, a bit of anchovy, a little butter and flour, a little India foy, or catchup, fome force¬ meat balls, truffles, morells, and a little Cayenne pepper, let it fimmer twelve minutes, and ferve it up (or a fide difli in a firfl: courfe. POPIETS DE VEAU. Cut eight dices ofF a fillet of veal, flat them with a cleaver, feafon them with pepper, fait, and mace, fpread them over with veal force-meat, roll them up tight, put a lkewer in them, lard them in rows with (mail pieces of bacon, butter a baking- pan, and lay them in, bake them in a quick oven for twenty minutes, lay them in a difh with fome cullis under them, and ferve them up for a fide difh. VEAL ( 139 ) VEAL OLIVES. Cut twelve thin llices off a leg of veal, flat them with a cleaver, do them over with the volk of an egg, lay over each piece a thin flice .of bacon, fea- l'on them with pepper, fait, tnace, and nutmeg, ftrew them over with crumbs,of bread, parfley, and thyme Aired fine, roll them up tight, and fkewer them, do them over with eggs and crumbs of bread, fry them in hog’s lard of a nice brown, and make a fauce for them as follows —Put fome brown gravy in a ftew-pan with a little catchup, a few pickled mulhroomsand force-meatballs, a little In¬ dian foy. and Cayenne pepper, let it fimmer for fifteen minutes, thicken it up with butter and flour, lay your olives in a difh, pour your fauce under them, and ferve them up for a corner difh. SWEET-BREADS IN SCOTCH COLLOPS. Take fome large fweet-breads, blanch them in boiling water, and fplit them the broad way, lard them with fmall pieces of bacon, put them in a ftew-pan with fome bits of veal, a flice of ham, and a ladle full of broth,—let them ftew till tender, take them up, and ftrain the liquor through a fine fieve, put the liquor into a ftew pan, and boil it till it jellies; then putin the fweet-breads, and let them over a flow fire to glaze,—when ready, difn them op, and moiften thole that ftick to the bottom with K 2 a. ( 140 ) a little broth and cullis, to make them come off; let the cullis be reliftiing, and of a good tafte, pour it over your fweet-breads, and ferve them up hot. SWEET-BREADS STUFFED WITH SWEET HERBS. Blanch them, and flit them in three parts round, feafon them with pepper, fait, and mace, fluff them with parfley, thyme, and fweet marjo¬ ram Ihred fine, and a few crumbs of bread, clofe your fweet-breads together, and wrap each fweet- bread up in fome writing-paper buttered ; put them into a baking-pan with fome flices of bacon over and under them, and a little water, bake them for half an hour, take them out of the papers, put them in a di(h, with fome cullis and a few dices of ham, with a little juice of lemon, and ferve them up hot. ROASTED SWEET-BREADS. Lard four large fweet-breads with fmall pieces of bacon, put them on £ fkewer and lie them on a fpit, road them for fifteen minutes, or longer if they are large *, difh them up with a little brown gravy, a little orange juice, and ferve them up hot. They are a pretty firlt or fecond courfe. VEAL SWEET-BREADS A-LA-DAUBE. ♦ Take four large fweet-breads, fteep them in a fauce-pan full of boiling water for five minutes; when ( Hi > when they are cold, lard them with fraall pieces of bacon down the middle, and on each hide with le¬ mon and pickled cucumber, put them into a flew, pan with a little broth, a bunch of fweet herbs, a flice of veal, and an onion ftuck with cloves, and fet them to flew for a quarter of an hour ; when they are done, ftrain the liquor into a ftew-pan, and Ikim off the fat, put to it a fpoon full of India foy, and a little lemon juice, thicken it up with a little butter and flour, lay your fweet-breads in a difh, pour your fauce over them, garnilh them with flices of lemon and fryed oyflers, and ferve them up hot for a fide or corner difh. VEAL SWEET-BREADS MARINATED. Blanch three fweet-breads in boiling water-for five minutes, cut them in long flices, put them into a ftew-pan with pepper, fait, fweet bafil, one onion cut in flices, a fpoonful of vinegar, a flice of le¬ mon, a bit of butter, and a little broth,—put them over the fire for ten minutes to get a relilh, take them out, and dry them with a cloth, dip them in two eggs well beat, ftrew them with crumbs of bread, fry them in hog’s lard, difh them up, garnifh your difh with fried parfley, and ferve them up with gravy and butter in a boat, for a fide difh. VEAL SWEET-BREADS A-LA-FARCE. Take fix veal fweet-breads, blanch them in wa¬ ter for ten minutes, take them out when they are K 3 cold, ( M2 ) cold, do them over with egg, fpread over fome veal force meat, and do that over with egg, then cut fome carrots, turnips, and pickled cucumbers in fprigs and fhapes, and lay them on the top, in the form of flowers; put them into a flew-pan, with fome bacon under and over them, and a little broth, fet them on to flew for half an hour, then take them up, put them into your difh with cullis under them, and ferve them up hot. TO SCOLLOP SWEET-BREADS. Take two large fweet-breads, blanch them in boiling water for ten minutes, take them out and drain them, cut them in flices the fize of a fmall oyfter, put a piece of butter in a flew-pan, with fome parfley and thyme chopt fine, a little pepper, fait, and nutmeg, make it hot, put in your fweet- breads, and give them a tofs or two over the fire, adding to them a tea-cup full of gravy ; then but¬ ter your fcollop {hells, and crumb them with bread, —put in your fweet breads, with crumbs of bread and butter at the top, brown them in a Dutch oven before the fire,—when done, put a fpoon full of gravy in each fhell, and ferve them up in a fecond courfe, or for fupper. TO RAGOO VEAL SWEET-BREADS. Cut your fweet-breads in pieces as big as a wal¬ nut, flour them, and fry them in a flew-pan with butter,—-when brown, feafon them with pepper, fait, ( *43 ) fait, and mace, put in fome good brown gravy, fome mufhrooms, truffles,jnorells, and the yolks of hard eggs, let them flew for half an hour, add a little juice of lemon, and ferve it up.—If the gravy is not thick enough, add a little more butter and flour. TO FRICASSEE SWEET-BREADS WHIEE. Boil four fweet-breads in water for ten minutes, then cut them in thin flices, put them in a (lew pan with a pint of white veal gravy, one fpoon full of white wine, a little mace and nutmeg, let them flew for fifteen minutes, thicken it up with a little butter and flour, add one tea-cup full of thick cream mixed with the yolk of an egg, juft let it firamer, fqueeze in a little juice of lemon, and ferve it up hot for a fide dilh. TO FRICASSEE SWEET-BREADS BROWN. Boil three fweet-breads in water for ten mi¬ nutes,—when cold, cut them in flices the thicknefs of a crown, dip them in batter, and fry them in butter of a nice light brown, and make a fauce for them as follows;— Put half a pint of brown gravy in a ftew-pan, with two fpoons full of catchup, a little mace, and Cayenne pepper, two fpoons full of white-wine, a K 4 , little I ( 144 ) little lemon juice, and one onion ftuck with cloves, thicken it up with a little butter and flour, let it boil for ten minutes, put in your fweet-breads, and juft let them be hot thorough, lay them in your difh, pour your gravy under them., and ferve them up hot for a fide difh. ATTELETS OF SWEET-BREADS. Take three cold roaft fweet-breads, cut them in flices as big as a large oyfter, put them into a ftew- pan, with a piece of butter, a little parfley and thyme fhred fine, feafon them with pepper, fait, and nutmeg, fet them over the fire for five minutes, giving them a tofs or two ; then,put them on fmall Ikewers, and crumb them with bread, fet them in a Dutch oven before the fire, let them be of a nice brown, then lay them in a difh, with the ikewers in them, pour fome cullis or thick gravy under them, and ferve them up hot for a fide difh in a fecond courfe, or for fupper. LAMB SWEET-BREADS FRIED. Put twelve lamb fweet-breads into a ftew-pan, with.a little broth and a bunch of fweet herbs, let them ftew for a quarter of an hour, take them out, and drain them on a fieve,—when they are cool, do them over with the yolk of an egg, and crumb them with bread, fry them with hog’s lard of a nice light brown, difh them up, and garnifh them with fried parfley, and ferve them up with a little cullis. A ( i4S ) A SALMY OF WOODCOCKS. Cut in pieces two woodcocks that have been roafted, and put them in a ftew-pan, with half a pint of red-wine, one onion ftuck with cloves, one truffle fliced, a few pickled mufhrooms, a bit of an¬ chovy, a piece of butter and flour, pepper and fait to your tafte, fet it on the fire to fimmer for fifteen minutes, but not boil, and ferve it up hot for a firft courfe. CALF’s EARS STUFFED. Blanch fix calf’s ears, and make them very clean, flew them in a little broth till tender, and make a fluffing for them as follows : Take a calf’s udder and blanch it, lay it on a fhredding board, with a piece of bacon, a piece of beef fuet, a piece of foft bread foaked in cream, a little mace, nutmeg, pepper, and fait, fome parfley and fweet herbs; lhred the whole very fine, mix it up with the yolks of three eggs, fluff the ears with it between the two (kins, do them over with the yolk of an egg, and crumb them with bread, fry them in hog’s lard of a nice brown, difli them, gar- nifh them with fried parfley, and ferve them up hot for a fecond courfe. TO ( 14 * ) TO RAGOO HOG’s EARS. Cut fome hog’s ears in long, fmall, thin Hires, have ready a ftew-pan with four onions cut in dice, and a piece of butter, fry them for fix minutes, put in your ears, and duft in fome flour, put to them as much brown gravy as will cover them,—let them flew till tender, fkim off the fat, and add to them a tea-fpoon full of made murtard, with a little pepper and fait to your tafte; the feet mull be ftewed tender, and wiped dry with a cloth, do them over with the yolk of an egg, crumb them with bread, fry them brown, and difh up your ears with the feet round them. i .•,• - * , .; HOG’s FEET AND EARS A-LAGRAND- VELL. Let your feet and ears be fcalded and made very dean, lav them in a ftew-pan with fome flices of bacon under them, a flice of veal and beef on them, a bunch of fweet herbs, two onions, one quart of water, a little vinegar, and a glafs of white-wine ; cover them clofe down, fet them to flew till they are quite tender, then take them out and drain them; fplit the feet, do them over with egg and crumbs of bread, fet them before the fire (or in an oven) to brown, and bafie them with butter; cut the ears in fmall thin fhreds, and put a piece of but¬ ter in a ftew-pan, with fome onions cut f nail, and fry them,—when brown, duft in a little flour, put C 147 ) in the ears with fome gravy, let them flew for ten minutes, add a little mudard and vinegar, give it a tofs, put them in your difh, and lay your feet round them, and ferve them up hot for a fide di(h. AN HARR1COT OF MUTTON. Take the bed end of a neck of mutton, cut it into fteaks, pare them neatly, pepper and fait, and dud fome flour on them, fry them in butter, put them in a dew-pan with a little cooly, fome carrots and turnips in fliapes, and fome fmall onions, let it dew for half an hour, {kim oflf the fat, and ferve it up hot for a fide difli. A SHOULDER OF MUTTON IN EPIGRAM. Roast a fhoulder of mutton, take off the {kin as neatly as you can, about the thicknefs of a crown, leave in the {hank bone, do it over with egg, and feafon it with pepper, fait, and fweet herbs, crumb it with bread, and broil it on a gridiron ; then cut the meat in fmall pieces, the bignefs of a {hilling, put it in a cullis that is well feafoned, and of a good tafle, fet it on the fire, make it hot, but do not let it boil, put it into a difli. with the broiled part on the top, garnifli it with fried force-meat, and ferve it up hot for a fird courl'e. A C ’48 ) A NECK OF MUTTON LARDED WITH PARSLEY. Fake a neck, of mutton, take off the chine bones irom the fillet, pare it neatly, lard it with parfley, put it on a fpit, and roaft it, difh it up, and put un¬ der it fome gravy, a fhallot fhred fine, pepper and fait to your tafte, fharpen it with a little vinegar, and ferve it up hot. MUTTON CUTLETS IN PAPER. Cut thebeft end of a neck of mutton into fteaks, pare off the fat, cut off the chine bone, and flat them with a cleaver ; put a piece of butter into a ftew-pan, with fome fhred parfley and thyme, pep¬ per and fait, dip your fleaks into it, and drew over them fome crumbs of bread, wrap them in writing paper, broil them on a gridiron over a flow fire ; when they are done, put them in a difh with the papers on, and fome brown gravy under them, and ferve them up for a fide difh. A SHOULDER OF MUTTON IN SURPRIZE. Half boil a fhoulder of mutton, cut off the Ihank and make it quite round, put it into a ftew- pan with three pints of gravy and four ounces of rice, a little beaten mace, and an onion ftuck with cloves j let it flew foftly till the rice is enough, then ( *49 ) then take up the mutton, and keep it hot, adding to the rice half a pint of cream and a lump of but¬ ter and flour, then fet it on the fire, and let it juft boil; lay your mutton on a di(h, pour your rice over it, and ferve it up hot for the head or middle of the table. A SHOULDER OF MUTTON CARBON- ADED. Half road a (boulder of mutton, take out the (houlder bone, with a good deal of the meat on it, keeping the outfide whole; cut off the flap part, and pare it nicely round, then fcore it in diamonds, fprinkle on it fome pepper and fait, fame parfiey and thyme (hred fine, rub it over with a little egg, and drew on it fome crumbs of bread ; broil it; ha(h up the meat that you pared off, with a little brown gravy and the gravy that came out of it, a little walnut catchup, and fome Cayenne pepper, thicken it up with butter and flour, then put in fome pickled cucumbers cut in dices, let it juft boil, and put in your difli, put the broiled part on the top of it, and ferve it up hot. This is a firft courfe difli. TO MAKE MUTTON KEBOB’D. Cut a fmall loin of mutton into five pieces, and take off the (kin ; rub them over with the yolk of an egg, drew on them fome crumbs of bread, fome parfley and thyme (hied fine, and a little pepper and ( I S° ) and fait,—turn them round, and fplit them, road: them, bade them all the time, and drew on fome more crumbs of bread j when they are enough, put them into a dilh with fome brown gravy under them, and ferve them up hot for a fide dilh. TO GRILL A BREAST OF MUTTON. Half boil a bread of mutton, fcore it in dia¬ monds, feafon it with pepper, fait, and nutmeg, do it over with egg and crumbs of bread, and parfley and thyme Ihred fine, put it into a Dutch oven, bade it with butter, and broil it for twenty mi¬ nutes ; lay it in a dilh, and ferve it up with caper iauce under it for a fide dilh. TO ROLL A BREAST OF MUTTON. i • '• !, t •• -r- r? ' Bone your mutton, lay it flat, fpread over it one pound of veal force-meat well feafoned, roll it well up, put it in a dew-pan with fome brown gravy, let it dew till it is tender, then ferve it up with fome coolly, or brown gravy, and a little juice of lemon. TO DRESS SHEEP’s RUMPS. > * 1 • * - Fry fix rumps in butter till brown, feafon them with pepper and fait, put them into a dew-pan with fome brown gravy, let them dew till tender, and Ikim off the fat; put to them two ounces of rice boiled tender, a tea-cup full of thick cream, a little catchup, ( * 5 * ) catchup, mace, and nutmeg, with apiece of butter and flour, let it fimmer, lay your rumps in a difli, pour the fauce over them, and ferve them up hot for a fide or corner difli. TO DRESS SHEEP’s RUMPS AND KIDNEYS. Boil four fheep’s rumps in water for ten mi¬ nutes, and let them cool; have ready fome light pafte cut in lengths with a jigin-iron, wrap it round the rumps in what form you pleafe, do them over with egg, lay them in a baking pan with a buttered paper under them, put to them five kidneys larded with bacon, bake them for half an hour, lay them in your difli with the fmall end in the middle, a kidney on the top, and one between each rump,— pour under them fome thickened gravy, and ferve them up hot for a fide or corner difli. . i MUTTON CUTLETS LARDED WITH PARSLEY. Cut the belt end of a neck of mutton into chops, (two bones in a chop) feafon them with pepper and fait, then take your larding-pin and draw the parfley through the fteaks on both fides, fpit them on a lark fpit, let them roaft for twenty minutes, bafte them with butter, and ferve them up with gravy, for a corner or fide difli. A ( J 5 2 ) A LEG OF LAMB BOILED, AND-LOIN FRIED. Boil your leg of lamb one hour, cut the loin in (leaks, flat them with a cleaver, and fry them of a nice light brown;—put your leg of lamb in a di(h, and your (leaks round it, garnifh it with fried parfley and boiled fpinnage, put a little gravy in the dilh with your lamb, and ferve it up with goofe- berry fauce in a boat. A LEG OF LAMB A-LA-FARCE. Take all the bones out of a leg of lamb, but a little of the fhank; make a force-meat of veal, and Ruff it where the bone was taken out, tie it up, put it into a pot to (lew with fome brown gravy for one hour and a quarter ; have ready fome carrots and turnips cut in dice, and fome green pickles, put them in a (lew-pan, and drain the gravy from the lamb to them,—fet them on the fire to dew a little, fkim it clean; put your lamb into a di(h, pour the fauce over it, and ferve it up for a fird courfe. ENTRY OF LAMB STEAKS. Cut a loin of lamb into deaks, and pare them neatly, flat them with a cleaver, feafon them with pepper and fait, and fry them of a good brown ; put them into a ha(h-pan with fome good gravy, dew them a little, cut fome green pickles very fmall, ( i53 ) fmall, and put amongft them,—put your fteaks in a dilh, pour your gravy over them, and garnifh them with fried parfley. TO FRICASSEE LAMB STONES. Skin eight lamb ftones, and take four fweet- breads and cut them in two, pepper and fait them to your tafte, dip them in a batter, fry them in hog’s lard of a nice brown, have ready fome good brown gravy, thicken it up with butter and flour, put in a flice of lemon and a little nutmeg, beat up the yolks of two eggs with a little cream, let it fnnmer, but not boil,-—drain your lamb-ftones clean from the fat they were fried in, lay them in a difh, and pour your fauce over them. TO RAGOO LAMB. Cut a breaft and neck of lamb into four pieces each, feafon them well with beaten cloves, mace, pepper, and fait, put them into a ftew-pan with a piece of butter, fry them brown, and duft in fome flour, add a pint and a half of gravy, a bunch of fweet herbs, a few morells and muflirooms, two fpoons full of red-wine, and a little juice of lemon, let it flew till tender, Ikim off the fat, then add one dozen of fried force-meat balls, let it juft fimmer, and ferve it up hot for a firft courfe. L A ( *54 ) \j • / ' *'\y " ,m®df ii ji.r i '*!'• , .. . A SHOULDER OF LAMB, A LA SAL- PICON. Take the bones out pf you? Iamb on the under fide, leaving in a bit of the (hank, feafon it with pepper, fait, and mace, fluff it with veal force-meat, put it in a dew-pan with bars of bacon under and over, adding to it a little broth, with a bunch of fweet herbs; let it flew gently for three quarters of an hour, then take it out, and put it iri a, difh, hav¬ ing ready a fauce made as follows : Blanch a veal fweet-bre^d and cut it in dice, cut a dice of ham the fame way, put them, in a ftew-pan with a piece of butter, let them fry for five minutes, duff in a little flour, moiften it with fome good gravy and a little juice of lemon, let it flew gently for fifteen minq tes » fkim *t> put it in the difh with your lamb, and ferve it up hot for a fide difh. TO STEW A BREAST OF LAMB AND ! PEASE. t r i *\ » t t 7 ? i j ii£fl £ iJi ’ T f' t* Cut it in pieces about the bignefs of a walnut, put it into a flew-pan with a pint of white gravy, let it flew till tender, then fkim off the fat, add a piece of butter and flour, and half a pint of green peafe boiled tender, half a. pint of cream, a little pepper, fait, and fpice, let it fimmer a little, and ferve it up. You may do a breafl; of veal the fame way. UN ( *55 ) UN POITRINE DE L’AGNEAU. Take two fmall breads of lamb, pare them neat¬ ly, put them in a dew-pan with bacon under and over them, a bunch of fvveet herbs, two onions, and a little broth ; let them dew till tender, and make a fauce for them as follows : Take three mufhrooms, three fhalots, chop them fine, put them in a dew-pan with fome drong veal gravy, a little pepper, fait, and mace, let them fim- mer for ten minutes,—lay the two thin parts of your bread of lamb in the middle of your dilh, and the brifket parts towards the brim of it, pour your fance over it, and ferve it up hot for the middle of the table. LAMB’s FEET WITH MUSTARD. Take fome lamb’s feet, let them be well cleaned, blanch them in boiling water for ten minutes, pare them very neat, feafon them with pepper, fait, and mace, put them in a dew-pan with a piece of but¬ ter, fet them over the fire for five minutes, dud in a little flour, add a bunch of fweet herbs, and one onion duck with cloves, a dice of lemon, and fome good white gravy,—let them dew flowly till ten-* der j take out the herbs and lemon, Ikim them clean, add the yolks of two eggs mixed with a lit¬ tle cream, let it dimmer but not boil, then add a iittle made niudQrd to itj and ferve it up for a cor¬ ner difh. L 2 SHFEP’s ( * 5 6 ) SHEEP’s TONGUES THE SPANISH WAY. Peel two large Spaniili onions, put them into a ffew-pan with fome good veal gravy, then put in fix Iheep’s tongues boiled and peeled, let them (lew till the onions are tender ; put one of the onions in the middle of your difh, and lay the tongues neat¬ ly round it; then cut the other onion in fix flices, and lay a flice between every tongue; make a fauce of the gravy in which they were hewed, with a little pepper, fait, muftard, and a little juice of lemon, thicken it up with fome butter and flour, let it fimmer, pour it over your tongues, and ferve them up hot for a fide difh. SHEEP’s TONGUES SLICED. Take eight Iheep’s tongues, boil them tender, take off the fkin, cut them in thin flices, make a layer in the difh you intend to ferve them up in, take fome fmall green onions, a few fweet herbs, a little parfley, all Aired very fine, with a little pep¬ per and fait, ftrew fome of it on your tongue,— then another layer of tongue, and fome more fea- fonings, and fo on till your difh is full; moiften it with fome thickened gravy ° r cullis, bake it fifteen minutes In an oven, let the top be of a nice light brown, and ferve it up hot; or you may fet it be¬ fore the fire, and brown it with a falamander. SHEEP’s ( l 57 ) SHEEP’s TONGUES LARDED AND ROASTED. Boil fix fheep’s tongues, take oft'the fkin, lard them with fix fmall pieces of bacon, put them on a lark-fpit, and roaft them, difh them up with fome brown gravy under them,, and ferve them up hot. SHEEP’s TONGUES THE PRUSSIAN WAY. Boil fix fheep’s tongues, take oft" the Ikin, put them into a ftew-pan with fome carrots cut in fmall flices, and fome thickened gravy or cullis, a glafs of white-wine, fome lemon juice, pepper and fait to your tafte, let them flew gently for twenty minutes, put the tongues in a difh, pour your fauce over them, and ferve them up hot for an entry. SHEEP’s TONGUES BROILED. Put a lump of butter into a (lew-pan, with fome parfiey, green onions, and fvveet herbs Hired fine, a little beaten mace, pepper, and fait, fet it over the fire that the butter may melt,—have ready fix tongues boiled tender, and the fkin taken off,—dip them in amongfl the butter and herbs, crumb them with bread, broil them, put them in a difh, and ferve them up hot with fome veal gravy, pepper arid fait to your tafte. L3 SHEEP’s ( MS ) SHEEP’s tongues in paper. Salt eight fheep’s tongues for three days, boil them tender, fplit them, cut i'ome paper big enough to wrap them in, fpfead I'ome force-meat on the paper, and fome upon the tongues, wrap it up neatly, butter a baking-pan and ; lay them in it, bake them in an oven for fifteen minutes, difh them up, and ferve them up hot. SHEEP’s TONGUES IN A RAGOUT. Take a veal fweet-bread, a few mulhrooms and truffles, a bunch of fweet herbs, and a few blades of mace, adding to it half a pint of gravy ;~take fix An all ffleep’s tongues, let them be boiled ten¬ der, take off the Ikin and pare off the roots, put them into the ftew-pan with the fwee-t-breads, Muf¬ fles, and mulhrooms, let them hew fifteen mi¬ nutes, add to them a little catchup, Cayenne, a little pepper and fait to your tkftfe, -and fflrhe force¬ meat balls fried, thicken it up with a little butter ana flour, and a little lemon juices-^put your fweet- bread in the middle of your difh, and the fhefp’s tongues all round, pour the fauce over them, frhd ferVe them up hot. CALF’s FEET IN A WHITE SAUCE. Take three calf’s feet, boil them tender, fake out the great bones and cut them in four pieces each,-— ( *59 ) each,—pat them in a r dew-pan with fome white gravy, a few blades of mate, and let them hew for ten minutes; put to it two tea-cups full of thick cream, thicken up your fauce with butter and flour, add a little juice of lemon and a tea-fpoon full of vinegar, (if You dike % fweet, put in a lump of fu- gar) and ferve it up hot. CALF*s FEET THE ITALIAN WAY. Boil three feet tender, take out the large bones, cut them in halves, and pare them neatly, put them into a hew-pan with a pint of dronig white veai graVy, one muflnoom, and a little parfley Aired fine, with two or three blades of mace,—fet it on to flew for ten minutes, fcdd to it one tea-fpoon full of tohite-wine vinegar, to give it a fharp tade, thicken it up with butter and flour, lay your feet in a dilh, pour the fauce over them, and ferve them up hot. . ... CALF’s FEET ANOTHER WAY. Split your calf’s feet in halves, take out the large bones, put them in a fauce^pan with fome flices of bacbn over and under them,—put to them a bunch of fweet herbs, fome whole pepper, a little fait, and one onion duck with cloves,—moiften thein with a little water or broth, fet them on to dew for three-quarters of an hour, or till they are tenddr, then take them out and drain them ; make a battei- with flour and tggs moiftened with a little L 4 beer. ( *6o ) beer, dip the feet in it, and fry them in fome hog’s lard of a nice light brown, dim them up with fried parfley, and ferve them up hot for a fide di(h. CALF’s FEET ROLLED. Take the bones out of four calf’s feet, lay them flat upon a dreffer, fpread over them fome veal force meat, roll them up tight, and bind them with pack-thread,—lay fome flices of veal and beef at the bottom of a ftew-pan, lay in the feet, feafon them with pepper, fait, mace, and nutmeg,—lay fome thin flices of bacon on the top of them, and put to them three pints of broth or water ; let them Hew for one hour, take them out, lay them in a difh, take off the pack-thread, {train the liquor into a (lew-pan, (fkimming off the fatj—add a little juice of lemon, one fpoon full of catchup,-—thicken it up with butter and. flour, pour' it over the feet, and ferve them up hot for a fide or corner difh in. a firft courfe. SHEEP’s TROTTERS IN A SURTOUT. Take (heep’s trotters ready boiled, cut them in pieces, put them in a ftew-pan with a lump of but¬ ter, fome parfley and thyme, one onion cut frnall, fome pepper, fait, nutmeg,- and a little juice of le¬ mon, fet them on the fire for five minutes, dull on them a little flour, then add a little gravy, and let them ftew ten minutes; put them into the- difh you intend to ferve them in, let them be cold, cover J. them (, 161 ) them over with fome veal force-meat, fmooth it on the top, drew over fome crumbs of bread, fet it in an oven for fifteen minutes to brown, take it out, and ferve it up hot. SHEEP’s TPvOTTERS FORCED. Let your (heep’s trotters be well fcalded and clean, put them in a (lew-pan with a little gravy, one onion (tuck with cloves, a little mace, a few pepper-corns, and a bunch of fweet herbs,—let them flew till tender, then take them up, and take out the bones, lay them flat upon a table, fpread them over with fome veal force-meat, roll them up tight one by one, and tie them with fome ftrong thread, put them in a (lew-pan, and drain upon, them the gravy they were dewed in; add to it a little Cayenne pepper, two fpoons full of catchup, and one glafs of white-wine, and let it dew for twenty minutes,;—thicken up your gravy with fome butter and flour, then lay your trotters on a di(h, take off the thread, pour on your gravy, and ferve them up hot for an entry. SHEEP’s TROTTERS ANOTHER WAY. When your (heep’s trotters are boiled tender, take out the bones, (Iretch the (kins upon a drefler, fpread them over with veal force-meat, roll them up one by one, butter a baking-di(h and put them in, do them over with eggs, crumb them with bread, and bake them in an oven for fifteen mi¬ nutes ; ( i6a ) nutes ; dilh them up, and pour under them fome thickened gravy, with a little juice of lemon, or fome cullis, and ferve them up hot for an entry. ANOTHER WAY. Let yduf fheep’s trdtters be boned and fpread with force-meat and rolled as above, do them over with fome beaten eggs, drew them tHth fome crumbs of bread, run a Ikewer through to keep in the force-meat, fry them in hog’s lard of a nice Ibrown, and ferve them up hot with fried parftey, fdr a fmall 'entry. to Fricassee sheep’s trotters the ITALIAN WAY. Take fheep’s trotters ready boiled, cut them in pieces, put them into a ftew-pan with a lump of butter, one mufhroom, and one onion cut fmall, fet them over the fine for five minutes, put to them a little flour, pepper, and fait, half a pint of broth, a glafs of white wine, and a clove of garlic,—let it flew for fifteen minutes, thicken it up with the yolks of three eggs, add a little lemon juice, and ferve it up hot. , ; . TO FRICASSEE DOUBLE TRIPE. Cl&an your tripe well, and boil it tender, take the double part* and cut it in pieces two inches long ; put a lump of butter in a flew-pan, with two Ihaldts cut very fmall, give it atofs on the fire, put ( ) put in your tripe, dull it with flour, add to it half a pint of'broth* and a glafs of white wine, feafon them with pepper, fait, and a bunch of fweet herbs, —let them flew foftly, and let them have a good tafte; thicken up your fauce with the yolks of two eggs well beaten, add a little parfley cut fmall, and a little nutmeg,—mix your eggs with a little broth and juice of lemon, and put it to your tripe,—let it jull fimmer, difh it up, and ferve it up for a fmall entry. • • i iff ii w:> ombi r} r ; t |/7 [ 'i ji$VO i f JT!j ’ ill Tl'"' I * C to ZWl ■Put a piece of butter in a ; ftew-pan* with a bunch of fweiet herbs, and fome mufhrooms cut in bits ; put in half a fpoon full of fine flour, give it a tol's aver t-he.fire, moiften it with a little broth, fea¬ fon it with pepper and fait, put in your cocks’ combs and ftones, det them (lew gently for half an hour, thicken .it up with the yolks of two eggs, mixed ^ ( 164 ) mixed with two tea-cups full of cream, and a little nutmeg,-—be fure to make it of a good tafte, and ferve it up hot for a fecond courfe difh. RAGOUT WITH COCKS’ COMBS ANOTHER WAY. — t aqu; Tioif ot n luq bin: ornoi lousier . Cut fo'me mufhrooms into bits, put' them into a ftew-pan with a pice of butter, a bunch'of fweet herbs, and fome truffles cut in Rices,—ftir it over the fire for five minutes, moiften it with fome gra- - vy, ppt in fome cock’s combs and ftones, and a lit¬ tle juice Of lenioni—-feafon it with pepper, fait, and mace to your tafte, let it flew for half an hour, thicken it up'with butter and flour, take out the herbs, difh it ujvand ferve it up hot for a fecond courfe difh. 1 •• • ' >: ; " A RAGOUT MILLE. r j s j C i.' . j J: ** • l i\>. it i * 1 > x ■i ■j j ' : : lit ,} f ; y. r\ • Take fome cock’s combs and ftones, fcald them in boiling water for ten minutes, put them into a ftew-pan with a veal fweet-bread cut in dice, and a lump of butter,—ftir them over the fire for five mi- frutes, then duft in fome flour, add a few fmall mufhrooms, and moiften them with fome white -Veal gravy ; let them ftew gently for half an hour, add fome force-meat balls, and the yolks of fix hard eggs, feafon it with pepper, fait, mace, and nutmeg to your tafte, thicken it up with the yolks of two eggs, mixed with a little cream, let itjhft .fimmer, ‘ ,)v put ( *65 ) put in a little juice of lemon, and ferve it up hoi* -This is a pretty fecond courfe difh. COLLIFLOWEkS AND CHEESE. »' - • 3 * * ■ t ; fit "• ‘ • V; 1 1..• ji f 1 Boil a large colliflower for ten minutes, lay it neatly in a difh, then put a little graVy in a ftew- pan, with a little grated cheefe, a piece of butter, a little pepper arid nutmeg, fet it on the fire, and let it juft boil, —then pour it over the colliflower, and put on it half a pound of grated Parmazan cheefe; fet it in the oven to brown, or dotvn be¬ fore the fire,—if not of a good colour, hold a hot fire (hovel or falamander over it, till it is of a nice brown, then ferve it up for a fecond courfe* MACCARONI AND CHEESE. Boil half a pound of maccaroni in water till quite tender, drain it on a fieve, then put it into a ftew-pan with a piece of butter, a little grated cheefe, and a little gravy, fet it over the fire to dew for ten minutes,, add a little pepper, fait, and nutmeg to your tafte ; put it in a china difh, with half a pound of Parmazan cheefe grated on the top,—fet it in an oven for fifteen minutes, then take it out and brown it with a falamander, and ferve it up in a fecond courfe. TO ( <66 ) TO MAKE RAMQUINS. Grate half a pound of Parmazan cheefe, put it in a ftew-pan with a little gravy, a little pepper and fait, fet. it; on the fire, and let it boil, for five mi¬ nutes ; take it off, and let it ftand one quarter of an hour, add to it the yolks of four eggs, and two fpoons full of flour, mix it well together, have a frying-pan with hot hog’s lard, drop in one fpoon full to each, fry them of a light brown, drain them on a fieve, put ten. in a dim, and ferve them up for a fecond conrfe. A RAGOUT OF MUSHROOMS. Pick finall muftrooms, waft and, dry, them, put them in a ftew-pan with a bunch of fweet herbs, leafon them with pepper, fait, and mace, fet them over the fire for four or five minutes, ftirring them all the time,—moiften them with a little gravy, let them ftew gently for half an hour, take out the bunch of herbs, Ikim off the fat, thicken them up with a little butter and flour, and put the cruft of a French roll in the middle of the dift, pour the muftrooms round it, and ferve it up hot. This is a pretty fecond courfe difln RAGOUT ( 167 ) RAGOUT OF MUSHROOMS ANOTHER WAY. Rub a quart of fmall mufhrooms with a flannel, and wafh them clean, put them in a ftew-pan with a piece of butter, a little.pepper and fait, and a bunch of fweet herbs,—dud in a little flour, fet them over the fire for ten minutes, moiftening them with fome gravy ; let them flew till tender, fkira. off the fat, and ferve them up hot for a fecond courfe difh. TO DRESS MUSHROOMS THE ITALIAN WAY. Take the middling fort of mufhrooms, wafh them, and pick off the fkin ; mince fix large mufh¬ rooms, put all into the ftew-pan, with a glafs of fweet oil, one clove of garlic, one onion, pepper, fait, and a bunch of fweet herbs; put them over the fire to flew till they are tender, fkim off the fat, and take out the herbs; put them into the difh in which you intend to ferve them, crumj) then} over with bread, fet them before the fire, or in an oven to brown, and ferve them up hot for a, feqond courfe difh. TO FORCE MUSHROOMS. Take out the guils of eight large mufhrooms, and peel oft the fkins neatly; make fome force¬ meat of the breaft of a chicken, fomebeef marrow, and C 168 ) and fome crumbs of bread boiled in cream, (bred it fine, pound it in a mortar, and feafon it with pep¬ per, fait, and mace, adding the yolks of two eggs, —mix it well together, and force your mu (brooms with it; butter a baking-pan, and lay in your mufh- 100ms with the forced fide up ; bake them in an oven for fifteen minutes, difh them up with fome thickened gravy, and ferve them up hot. MUSHROOMS THE ITALIAN WAY. Take three pints of fmall mufhrooms very white, cut of the (talks, wa(h them well, and put them in a ftewpan with the juice of two lemons, a little pepper, half a glafs of white-wine, and as much fweet oil, with a bunch of fweet herbs,—fet them on the fire, let them boil for eight minutes, difh them up,—and when cold, ferve them up. MUSHROOMS WITH WHITE SAUCE. Pick and wafh your mufhrooms well, put them in a ftew-pan with a lump of butter, and a bunch of fweet herbs, give them a tofs over the fire, dull in a little flour, and moiften them with broth or gravy, feafon them with pepper, fait, and nutmeg, and let them fimmer for fifteen minutes ; take out the fweet herbs, and thicken them up with the yolks of two eggs mixed with a little cream,—lay the cruft of a French roll in the bottom of your difh, pour the mufhrooms on it, and ferve them up hot for a fide difh. MORELLS ( i*9 ) MORELLS WITH CREAM. Wash fome morells clean in boiling water, cut them in flices, and put them into a (lew-pan with a lump of butter, dud on a little flour, and moiften them with fome good gravy,—feafon them with pepper, fait, and nutmeg, and let them flew for fifteen minutes ; add a little parfley (hred fine, and thicken them up with the yolks of two eggs and a little cream; then toaft the top of a French roll. Cut it round, and butter it, lay it in the bottom of your difli, pour the morells over it, and ferve them up hot. This is a pretty fecond courfe di(h. MORELLS RAGOO’D THE ITALIAN WAY. Cut off the ftalks of fome morells, wa(h them clean in water, cut them in quarters, and put them in a ftew-pan with a lump of butter, a little flour, and a bunch of fweet herbs, give them a tofs over the fire, and moiften them with a little good gravy, and a glafs of white-wine, and let them flew for fifteen minutes; feafon them with pepper, fait, and a little juice of lemon, (if it is not thick enough, add a little more butter and flour) lay the cruft of i French roll in the bottom of your difli, pour the morells on it, and ferve it up hot. This is a pretty fecond courfe difli. M TO C *7° ) TO FORCE MORELLS. Take nine morells, cut off the ends of the (talks, wafli the fand off them with boiling water, feafon them well with pepper, fait, and mace, and (tuff them with fome good veal force-meat; lay them in a (tew-pan lheeted with bacon, and put in a bunch of fweet herbs, an onion (tuck with cloves, and fome dices of bacon on the top ; put to then! a pint of good gravy, fet them into an oven, or over a dove for three quarters of an hour, then take out your morells, lay them carefully in your di(h, (train vour gravy into a (tew-pan, (kim off the fat, thicken it up with butter and dour, pour it’over your mo¬ rells, and ferve them up hot. This is a genteel fecond courfe di(h. w RAGOUT OF ASPARAGUS HEADS.",,, Cdt fome heads of afparagus in fmalljengths as far as they are tender, blanch them in/ome boiling water, and drain them, put them in a (lew-pa^ with fome gravy and a dice of ham, feafon thenv with pepper, fait, and nutmeg, and let them, dew^, gently till tender ; take out the ham, and thicken it up with butter and dour, adding a tea-fjppon full, of vinegar; put your afparagus into a .di(h, and,, garnilh it with fried bread, and ferve it up hot for a fecond courfe difh. •» - i ( * ** - * * ♦ A ( *71 ) A WHITE RAGOUT OF ASPARAGUS HEADS. Cut and blanch your afparagus as above, put it into a pan with a bit of butter, and fry it a little; dud on a little flour, moiften it with a little broth] and let it flew till tender; feafon it with pepper] fait, and nutmeg to your tafte,—add the yolks of two eggs mixed with a little broth, juft let it fim- rner, and put a buttered toaft in the bottom of your difh, pour the ragout over it, and ferve it up hot for a fecond courle difh. • ” V » i*"t ' * * 7 "* '?*>. JUrl 'j r-jr •« r * TO BOIL ASPARAGUS. Pick off the leaves almoft up to the head, and fcrape the white end, walh them quite clean, and tie them up in fmall bunches, twelve in a bunch ; have ready a fauce-pan with hard water and a little fait, and when it boils, put in your afparagus, which ten or twelve minutes will boil3 — have rea¬ dy a flice of bread toafted, dip it in the water the afparagus was boiled-in, and lay it in a china difh, with the afparagus on the top of it, in-bunches; cut off the firings, pour fome melted butter over them, and ferve them up hot for a fecond courfe difh. ASPARAGUS THE ITALIAN WAY. • t , ■ ^ , Pick, fcrape clean, and boil your afparagus as above, lay it into a china difh wTien cold, and M z make ( 172 ) make a fauce of it as follows:—Mix half a tea¬ cup full of fweet oil, the fame of white wine vine¬ gar, a little juice of lemon, pepper, and fait, pour it over your afparagus, and ferve it up cold for a fecond courfe or fupper difli. ASPARAGUS PEASE. Pick off the leaves of fome ftnall afparagus, cut them in fmall round flices, (as far as tender) to imitate peafe j put them on to boil in a little hard water, and when tender, drain them,—put them into a ftew-pan with a little cream, a piece of but¬ ter and flour, the yolk of an egg mixed with cream, a little pepper, fait, and a bit of fugar, (the bignefs of a fmall nutmeg) ; fet it over the fire, dir it all the time with a wooden fpoon till it grows thick, put it into a dUh, and ferve it up hot for a fecond courfe diih- RAGOUT OF STUFFED CUCUMBERS. / Pare fix large cucumbers, fcoop out the feeds at one end, blanch them in a fauce-pan of boiling water, take them out and feafon them with pepper , fait, and mace, and fluff them with fome veal force¬ meat, and fome flices of ham cut in dice; lay them into a ftew-pan, fheeted with fome fat bacon,—lay in your cucumbers, with two or three onions cut in flices, with a flice of veal and ham, put to it fome gravy, and fet it to flew gently; when ten¬ der, take them out,' and put them in your diih, drain ( m ) drain your liquor, and fldm off the fat,—thicken it up with a little butter and flour, fqueeze in a little juice of lemon, and ferve it up hot.—It will be a genteel fecond courfe difh. TO BOIL TRUFFLES. Clean your truffles with a brufh, and wafh them clean with water, put them into a fauce-pan that will juft hold them, fill them up with half wa¬ ter and half white-wine, and a little pepper and fait, let them boil for one hour, then put a folded napkin in a difh, put your truffles in it, and ferve them up hot. - TRUFFLES THE ITALIAN WAY. Pare and cut your truffles in flices, with a mufhroom cut, and a bunch of fweet herbs,—fea- fon them with pepper and fait, put them into a ftew-pan with a piece of butter, give them a tofs over the fire, moiften them with fome gravy, add a glafs of Champaign, let it Hand for twenty mi¬ nutes, fqueeze in a little juice of lemon, and ferve them up hot for a fecond courfe. RAGOUT OF ENDIVE^ Take fome of the beft white endive, wafh it clean and blanch it in boiling water, fqueeze the water from it, and fflred it; put it into a ftew-pan M 3 with C *74 ) with fome gravy and a flice of ham, let it flew for fifteen minutes, feafon it with pepper and fait td your tafte, and ferve it up hot for a little di(h, or under road mutton or veal. ANOTHER WAY. Wash, blanch, and (hred your endive as above, put it into a (lew-pan with a lump of butter, and feafon it with a little pepper and fait, and fry it for ten minutes over the fire, ftirring it all the time } moillen it with a litrle broth, juft let it fimmer, and fkim off the fat, add the yolks of two eggs mixed with a little cream, juft let it fimmer. and ferve it up hot for a little dith,’or under larded col- lops or veal cutlets, TO BOIL ARTICHOKES. Take fix middle-fized artichokes, not too old, break off the ftalks, draw out the firings from thp bottoms, cut a bit off the top of the leaves, put them in water, wafh them well, boil them in hard water till the leaves will come off eafily ; take them up carefully, and let them drain upon a fieve, difh them up, and ferve them up hot with fome melted butter in a boat. TO FRY ARTICHOKES. Cut fix artichokes into eight pieces each, take out the chokes and infide leaves, leaving on two outfide ( 175 ) putfide leaves, waflh them clean, lay them on a fieve to drain, and make a batter for them as fol¬ lows :—l ake a little flour, one egg, a fpoonfull ol vinegar, and a little fmall beer, temper it up to a nice fmooth batter, but not too thin, dip your ar¬ tichokes in it, and fry them in hog’s lard of a nice light brown,—difli them up with fome gravy and butter, and a fpoonfull of vinegar in a boat, and ferve them up hot for a fecond courfe difli. ANOTHER WAY. Boil ten artichokes, take off the leaves and chokes, put them in an earthen difli, fprinkle them with a little vinegar, pepper, fait, and an onion fliced; let them lie for two hours to give them a flavour, then take them from the onions, and wipe them,dry ; make a batter for them of one egg, a little flour, a fpoonfull of oil, and a little fmall- jjieer,—let your, batter be ftiff, dip in your arti¬ chokes, and fry them in hot hog’s lard, or butter, let them be crifp, and of a nice brown, difh them up with fome gravy and butter, and a little juice of lemon under them, or in a boat, and ferve them up hot. . ' /It/* t ‘ "f <- ’ 1 ■ .■» yi * ' , ■ • I ARTICHOKES THE ITALIAN WAY. Take fix artichokes, cut off a little of the top of the leaves, boil them till they are tender, take o.ut the choke, and leave on all the outfide leaves; take a little parfley, green onions, and fweet herbs M 4 Aired ( 176 ) fhred fine, with a little pepper and fait, juft give it a tofs over the fire, and put to it a little good gra* vy, a fpoonfull of vinegar, and a little juice of ie- inon ; put in your artichokes, let them fimmer for a few minutes to give them a good flavour, take them carefully out with a flice, lay them in your dhh, pour the fauce over them, and ferve them up hot for a fecond courfe. TO STEW PEASE. Take a quart of peafe, put them into a ftew- pan with an onion and fome cabbage lettice fhred, a few pepper corns, a blade or two of mace, and a bunch of fweet herbs; fet it on a flow fire to ftevv, moiften it with a little boiling water, and let it flew till tender; add a little pepper and fait to your tafte, with a little gravy, and a piece of butter and flour to thicken it, give them a tofs, put them in your difh with fome flices of bacon fried and put round them, and ferve them up hot for a fide dilh. ANOTHER WAY. Take a quart of young peafe, wafh them, and put them in a ftew-pan with fome butter, two cab¬ bage lettices cut fmall, two onions, with a bunch of fweet herbs; fet them on the fire and give them a tofs, adding to them one pint of water and a piece of lump fugar ; let them flew till they are tender, add a little gravy, and the yolks of two eggs mix¬ ed with a little cream, with pepper and fait to your tafte,-— ( >77 ) tafte,—let it fimmer, but not boil, put them into your di(h, and ferve them up hot for a fecond courfe. TO PRESERVE GREEN PEASE TO KEEP ALL THE YEAR. Take fome green peafe, not too young nor too old, (hell them, put them into a dew-pan with fome butter, and a little pepper and fair,, give them a tofs now and then for ten minutes, put to them fome hard water, and let them boil for five mi¬ nutes, adding to them a bit oflumpfugar; take them off, and put them into wide-mouthed bottles while they are warm,—let them fwim in their li¬ quor, pour over fome clarified butter to keep them down, cork them clofe down, cut off the top of the cork, and rofin them $—when you ufe them, draw the cork, takeoff the butter, drain them from the liquor, and fet on fome hard water; when it boils, put them in with a fprig of mint, boil them till they are tender, put them into a dew-pan with a piece of butter, give them a tofs over the fire, and ferve them up hot. TO PRESERVE GREEN PEASE ANOTHER WAY. Pluck your peafe when the weather is dry, (hell them, and put them in dry wide-mouthed bottles, cork them clofe, and wax them over, tie them clofe C 178 ) clofe down with a bladder, and keep them in a cool dry place. • ANOTHER WAY. Shell a quantity of nice green peafe, give them a boil in a fmall quantity of hard water, pound the peafe (hells in a mortar, and put to it the liquor the peafe were boiled in, (train it through a fieve into a (lew-pan, fqueeze what juice you can from the (hells, fet it on the fire to boil, with a handful of fait and a piece of fugar; fill your bottles with peafe, and pour in your liquor; when cold, pour over them fome clarified butter, or rinded luet; cork them tight down, rofinthem over, cover them with a bladder and leather, and keep them in a dry cool place;—when you ufe them, boil them in hard water, with a fprigof mint; when boiled, tofs them up with a lump of butter and flour, and ferve them up hot. • '1 - • - - r ' l V t-J it xf <. . . .<’■> { i TO PRESERVE KIDNEY-BEANS. 1 Let your kidney-beans be gathered quite dry, lay in the bottom of a (tone jar fome fait, then a layer, of beans, and fait alternately, till your jar is full,—put on them a piece of thin (late to keep them dovvnf Cover them with apiece of bladder and leather, tie them tight down, and keep them in a cool dry place;—when you intend to ufe them, put them in water for twenty-four hours-to take out the fait, cut them fmall, boil them, and ferve them up. TO ( l 79 ) TO PRESERVE ARTICHOKES THROUGH¬ OUT THE YEAR. Take four dozen of artichokes, cut off the leaves, boil them till you can takeout the chokes, put them into a (lew-pan with fome clean water as yoii do them ; when you have done than all, fet your (lew-pan upon the fire, with a large handful of fait,' a little vinegar, the juice of a lemon, and fome beef fuet; let it boil for ten minutes, and let your brine be pretty fait,—put them into ajar that will juft hold them, with a piece of (late to keep them down; put in the liquor, pour over them fome rinded mutton fuet, tie them clofe down with a bladder and fome leather, and keep them in a cool dry place ; when you ufe them, foak them in warm water for twenty hours. • ■ 7 - "• * ) • i ‘ : * 1 f : ' ; . • : j r V r* M J . T TO DRY ARTICHOKE BOTTOMS. Pare off the leaves of a quantity of artichokes,? boil them till you can take out the chokes, then firing them with a pack-thread and a needle, hang them in a kitchen to dry, or in a flow oven.— When you would ufe them, foak them all night in warm water, then boil them, and ferve them up hot with gravy and butter, and a little juice of le¬ mon ; or as direSed in the receipts. TO ( i8o ) TO SCOLLOP POTATOES. Boil your potatoes, peel them, beat them fine with fome good cream, and a lump of butter, pep¬ per and fait to your tafle j butter your fcollop fhells, put in your potatoes, fmooth them with a fpoon, and fcore them in dice,—lay flices of but¬ ter upon the top, fet them in a tin oven to brown before the fire,—when done, put them in a difh, and ferve them up hot. TO FRICASSEE POTATOES. Pare twelve potatoes very round and neat, make a little hole in the middle of each of them, fet them to boil in a little milk and water, but do not let them break ; when done, put them in a china difh, and pour over them half a pint of thick cream fimmered up with a little butter and flour, and the yolks of two eggs, white pepper and fait to your tafle ; ferve them up hot for fupper. TO FRY POTATOES. Pare as many potatoes as will make a difh, cut them in the fhape of hearts or diamonds not too thick, fry them in mutton dripping of a nice brown, and difh them up neatly. ENTRY ( i8i ) ENTRY OF WINDSOR-BEANS. Boil three pints of Windfor-beans in hard wa¬ ter till tender, drain them on a fieve, and take off the (kins ; put them in a ftew-pan, with a lump of butter, ftrew on them a little flour and a little pep¬ per and fait, ftir them over the fire for five minutes, put to them a little broth, the yolk of an egg mix¬ ed with a little cream, and a little parfley (hred fine,—fet them over the fire to fimmer, but not boil, (haking them all the time; put them in your difli, garnifh them with dices of bacon broiled, and ferve them up hot for a fide difli. ENTRY OF KIDNEY-BEANS. Take off the firings of young kidney-beans, cut them in fmall long dices, boil them in hard water and fait till tender, drain them, put them into a ftew-pan with a piece of butter and flour, and pep¬ per and fait to your tafte ; give them a tofs over the fire, and when quite hot, ferve them up for a fecond courfe. COLLIFLOWER WITH GRAVY. Wash your colliflowers clean, boil them till near tender, put them into a ftew-pan, with foms good gravy, a little pepper and fait, and a tea-fpoon full of vinegar ; let it fimmer for a few minutes, add a piece of butter and flour, give it a (hake over ( ‘82 ) the (love, when it fimmers, put it in your diff, and ferve it up hot for a fide diff. You may ferve broccoli the fame way. TO DRESS CARDOONS. Cut your cardoons three inches long, fet them on to boil in forne hard water, with a piece of fuet a little vinegar, and a Dice of lemon; let them boil till tender, take them out and pick off the firings and {kins, put them into a fiew-pan with forne white gravy, and a flice of ham and veal; let them ffew half an hour, then take out the veaL and ham, adding a lump of butter and flour, with pepper and fait to your tafte, and a tea-cup full of cream ; lei them juft fimme'r, and ferve them up hot._You may leave out the cream for a change. SPINNAGE AND CREAM. ‘ • Pick forne fpinnage, and waff it clean, fet it to boil in forne hard water for ten minutes, drain and fqueeze the water from it, ffred it fine, put it into a ftew-pan with half a pint of thick cream, a little pepper, fait, and nutmeg, and fet it over the fire to flew; add to it a piece of butter and flour, give it a tofs over the fire, put it into a diff, garnifli it with fried bread, and ferve it up hot for a fecond courfe. ' < SPIN. t ( i8s ; .*5ai§! fit t-'f, :f ! • 1 r.- t: -T.V-" ' . SPINNAGE IN FRIED BREAD. Cut eight pieces of bread one inch thick, pare them in the fhape of a heart, fry them crifp and of 3 light brown; make a hole in one fide of the heart, pick out the crumbs, but be careful,not^to break the outfide; have your fpinnage boilecEand Aired, put it in a ftew-pan with a piece of butter, a fpoon- full of gravy, pepper and fait to your tafte, make it hot, and with a tea-fpoon put the fpinnage into .the hearts,—difli them up neatly, and ferve them up for a fecond courfe. SPINNAGE AND POACHED EGGS. Prepare your fpinnage as above,—when boil¬ ed, Hired it a little, put it into a ftew-pan with a little gravy, pepper and fait, and a piece of butter ; flew it for ten minutes, and order your eggs as follows;—have a ftew-pan ready with fome boiled water, a fpoonfull of vinegar, and a little fait; then break in fix eggs, let them boil for one minute, then lay your fpinnage in a dilh, take your eggs carefully up and lay upon it, and ferve it up hot for a fide dilh. TO DRESS EGGS AND ONIONS. Peel fix onions, and cut them in dice, put them in'a ftew-pan with a lump of butter, fry them brown, and duft iu fome flour, add half a pint of - - gravy. C 184 ) gravy, pepper and fait to your tafte, and let them fimnier for fifteen minutes; have ready eight hard eggs, cut them in quarters the long way, lay them neatly in your difh, pour your fauce oyer them, and ferve them up hot. TO DRJSSS EGGS AND ENDIVE. Boil your endive in water till tender, drain and drefs it, put it in a (lew-pan with a little gravy, pepper, fait, and a bunch of fweet herbs * let it ilew for twenty minutes, over the fire ; add to it % piece of butter and flour, give it a tofs, take out the herbs, put your endive in a difh, fry or poach your eggs in butter of a nice brown, pare them neatly, lay them on your endive, and ferve them up hot. . EGGS AND GRAVY. Poach fome new-laid eggs in boiling water, lay them neatly in your difh, put fome gravy into a ftew-pan, with a tea-fpoon full of vinegar, a little pepper, fait, and nutmeg, let it boil, pour it ovw your eggs, and ferve them up hot. TO BUTTER EGGS. Break eight eggs into a (lew-pan, add to them a tea-cup full of cream, the fame of gravy, a little pepper, fait, and nutmeg, and a quarter of a pound of butter; beat them a little, fet them on. the fire, and ( 185 ) and ftir them all the time till they grow thick; lay a buttered toaft in your difh, pour the eggs over it, and ferve it up hot. EGGS THE PRUSSIAN WAY. Take a fmall deep di(h, put into it fix ounces of butter, and make it hot over a ftove, break in eight eggs, and ftrew over them fome crumbs of bread, and put them into an oven to brown;— when done, pour fome thickened gravy round them, and ferve them up hot. EGGS AND CELLERY. Take five heads of cellery, the whitefi: you can get, boil them in water with a little flour and a bit of luet, to make them white ; when they are ten¬ der, take them out and drain them, cut them in flices, and put them into a ftew-pan with two tea¬ cups full of gravy, a lump of butter and flour, half a tea-fpoon full of vinegar, and a little pepper and fait ; let it fimmer for fifteen minutes, fiirring it all the time,—put it into your difh, with fome poached eggs over it, and ferve it up hot. EGGS WITH LETTICE. Boil fix cabbage lettices in water for ten mi¬ nutes, take them up and drain them, put them in a ftew-pan with a piece of butter, pepper, fait, and N ' fweet ( iM ) fweet herbs, and let it fimmer flowly for ten mi¬ nutes ; add to them a little broth or gravy, duft in a little flour, take oft' the fat, let it fimmer a little, and put it in your difli; have ready the eggs fried in butter, pare them neatly, and lay them over your lettice. EGGS AND CREAM. Boil ten eggs hard, take the yolks, pound them in a mortar with a piece of fugar the bignefs of a large nutmeg, and a little nutmeg grated ; add the yolks of three eggs to bind them, make them up with fome flour into fmall balls, the fize of a nut¬ meg ; then put half a pint of cream into a (lew-pan, with a piece of butter and flour,—let it boil for five minutes, ftirring it all the time ; put in your eggs, with as much fugar as will fweeten it to your tafte, let them fimmer for four minutes, keep tof- fing them, pour them in your dilh, and ferve them up hot for afecond courfe. TO MARINATE EGGS. Poach fome eggs in boiling water, pare them neatly, lay them in the dilh in which you intend to ferve them, and make a fauce for them as follows : —Put a little water in a ftew-pan, with a little gravy, a tea-fpoon full of vinegar, pepper and fait, and the yolks of two eggs,—ftir it over the fire till it begins to thicken, (but let it not boil) and pour it over your eggs; when it is cold, put -fome fprigs < i8; ) of cold parfley and rofemary over them, and ferve them up for a fecond courfe. TO FRICASSEE EGGS. _ Boil your eggs pretty hard, cut them in round Bices, lay them in your difh, and make a fauce for them as follows :—Put fome white gravy in a Hew* pan with a Bice of ham, two or three blades of mace, a tea-fpoon full of vinegar, add a little but¬ ter and flour, fet it over the fire to boil for ten mi¬ nutes,—then add a tea-cup full of cream, mixed with the yolks of two eggs ; let it fimmer, pour it over your eggs, and ferve it up hot. TO MAKE MUSHROOM POWDER. Peel fome of the thickeft large buttons you can get, cut off the root end, but do not wafh them ; fpread them thin on pewter difhes, and fet them in a flow oven to dry j let them continue in the oven till they will powder, then beat them in a marble mortar, and fift them through a fine fieve with a little mace, nutmeg and cloves pounded, and a lit¬ tle Cayenne pepper,—bottle it, and keep it in a dry place. : i . r .. ' . ' ANOTHER WAY. 1 ake one pound of mufhroom buttons, fet them in the oven to dry on pewter difhes';—take half a pound of morells, and half a pound of truffles, and N 2 fet / ( i88 ) fet them to dry in the oven alfo;—when they will powder, beat them in a mortar together, and fift them through a fine fieve, add to it a little Cayenne pepper, put it in bottles, and keep it in a. dry place for ufe. This powder may be ufed in fifh fauce, pies, and all forts of ragouts. OBSERVATIONS ON PIES AND TARTS. r All pies require a quick oven. Raifed pies re¬ quire to be made the night before they are baked, or they will fall in the oven; you mud put very little gravy in them, or it will force out, or crack the fides of the pie ; but you mud warm your gra¬ vy, and pour it in when they come from the oven. Puff-pade requires a quickifh oven, but not too hot, or it will burn it,—and in a flow oven it will not rife, but become fad. Tarts that are iced require a flow oven, as they are generally made of fugar pade ; if you put them in a quick oven, it. will brown them before they are half baked :—But the bed way is to bake thofe tarts fil'd, then ice them, and put them into the oven for fifteen minutes to dry the icing,—then you will get it of a good co¬ lour ; but if you ice them before they are baked, the icing will be too brown. I ; t>; • >• i J 7 i (li i1 ; o h U C [ Hi lu i a A '' T. ' v m TO ' ( i8 9 ) TO MAKE FORCE-MEAT BALLS. Take half a pound of veal off the leg, chop it fine, add half a pound of beef fuet, fome parfley and thyme, a little fweet marjoram, chop them all very fine by themfelves, then mix them together with fome pepper, fait, mace, nutmeg, a few crumbs of bread, and three eggs, leaving out two whites; make them into balls, not big, and fry them in butter of a light brown. • ' TO MAKE PUFF-PASTE. Take a pound of flour, make a hole in the mid¬ dle, break in one egg, add two ounces of butter, and as much water as will make it into a pafte ; roll it out, and lay on it fourteen ounces of butter, and dud on a little flour,—wrap it up, and roll it out gradually,—wrap it up again, and let it lie a little j then roll it out for ufe as your receipts direft. LIGHT PASTE. Make a pound of flour into pafte with cold wa¬ ter, then roll it thin out, and lay on it twelve ounces oi butter, dud on it fome flour, wrap it up, and roll it up gradually that the butter may mix, then dud on fome flour, and wrap it up again, then roll it out for ufe as your receipts direct, for tarts, cheefe-cakes, pudding dilhes, &c. N 3 COLD C *9° ) COLD PASTE FOR ALL SORTS OF . DISHED PIES. Take two pounds of flour, make a hole in the middle, put in one pound of butter, and a little wa¬ ter, make it into a pafte, but do not work it much, —then roll it out, dull on fome flour, wrap it up again, and roll it out for ufe. ANOTHER WAY. Rub fix ounces of butter into two pounds of flour, add to it one egg, and as much water as will make it into pafte; roll it out, lay on it fifteen ounces of butter, with a little flour, and roll it out twice for ufe. TO MAKE CROCANT PASTE. Take one pound of flour, and three ounces of loaf-fugar beaten, make a hole in the middle, put in one fpoonfull of rofe-water, and as many yolks of eggs as will make it into a ftiff pafte ; put it in¬ to a mortar, and beat it for half an hour ; then roll it out thin, butter your crocant pans, and lay it on, —cut it in diamonds, or flowers, or in what form you pleafe ; bake it in a flow oven, and ferve it up over fweet-meats. This pafte may be made into feveral ornaments for a fecond courfe; as mulhrooms, artichokes, balkets, oval and round, hen and chickens', &c. TO ( *9* ) TO MAKE SUGAR PASTE FOR TARTS. Rub fix ounces of butter into one pound of flour, with two ounces of fugar, two yolks of eggs, and a little water or milk; make it into a pafte, roll it pretty thin, and fheet your tarts with it; when they are made, bake them in a flow oven ;—when done, ice them over the top as follows :—Beat the white of an egg a little, do it over the top with a paftry«brufh, dull on a little fine fugar, then fprin- kle on a little water, dull on a little more fugar, fet it in the oven for a quarter of an hour to dry, and it will look like ice. HOT PASTE FOR A GOOSE PIE. Take fixteen pounds of fine flour, make a hole in the middle,—then put four pounds and a half of butter in a fauce-pan, with two quarts of water and one pound of rinded fuet, fet it on the fire to boil, then put it into your flour, and make it into a ftiff pafte; let it cool a little, then ufe it as your re¬ ceipts diredt. HOT PASTE FOR ALL SORTS OF RAISED PIES. Make a hole in the middle of two pounds of flour,—boil half a pound of butter in a little water, N 4 pour t C I9 2 ) pour it into your flour, make it into ftiff pafte, let it cool a littie, and then raife your pies. TARTLETS. Sheet fome fmall pitty-patty pans with light pafte, put in a little fweet-meat of different forts, crofs them over the top in diamonds with fmall rolls of pafte, or in pretty fprigs, or flowers ; bake them in a good oven to raife the pafte;—when done, duff on fome fine fugar, and glaze them with a red hot fire ftiovel, and ferve them up hot for a fide or corner difh in a fecond courfe, or for fup- per. AN OPEN TART. Put a bottle of crane-berries into a preferving- pan, with half a pound of fine Lifbon fugar, boil them for twenty minutes, and fet them to cool j then fheet your baking-pan with light pafte, not very thick, nor muff it be thin ; then put in your crane-berries, and nick it neatly round the edge ; then cut out fome bars of pafte with a pair of jigging irons, crofs your tart each way in fmall diamonds, and put a bar of pafte round the fide of your tart, to hide the ends of the crofs bars; fprinkle on fome fugar, bake it in a good oven, then take it out of the baking-pan, and put it in a china difh. PUIS ( *93 ) PUIS DE MORE. Cut ten pieces of puff-pafte, pare them in the form of half a large heart, and cut one piece round; fcore them round the top with a pen-knife a little from the edge, wafh them over with an egg, and bake them in a quick oven to raife the pafte; when done, put them in a difh, with the narrow points in the middle, and the round piece on the top,—put down the middle of each piece of pafte with your thumb, and lay a little fweet-meat of different forts on each piece, (it will look very pretty if neatly made) and ferve it up in a fecond courfe.-You may cut them in diamonds or half moons. ANOTHER WAY. Cut fome puff-pafte one inch and a half fquare, put a piece of fweet-meat on the top, raife the edge up a little round it, crofs it over with one fmall roll each way, then bake them in a good oven to raife the pafte, and ferve them up for a fide or cor¬ ner difti in a fecond courfe. ANOTHER WAY. Roll fome fine puff-pafte pretty thin, cut it round the fuze of a china plate; roll out fome more pafte, and cut another round one inch fmaller than the firft;—roll out more pafte, and cut three rounds. ( *94 ) rounds, each round one inch fmaller than the other; fcallop them round the edges, put them on tins, wafn them over with eggs, and bake them for fif¬ teen minutes ; when done, lay the largeft in the difti, fpread over it fome currant jelly, and then the next fize on the top, and fpread over it fome rafp-jams, and then the next fize, and fpread on it fome apricot marmalet,—and fo on, till the five rounds are on, one above another, and ferve it up for the middle of a fecond courfe. . j ■ 1 . y i ' . \ . i 4 - i: RASPBERRY PUFFS. Roll out fome puff-pafte, cut it in pieces three inches fquare, put on a little rafp-jam, wet it round the edges, and clofe up the one half over the other, do it over with egg, and bake them of a nice brown; feven are enough for a difti ;—and ferve them up for a fecond courfe, or for fupper. A SNAIL’s HOUSE. Roll out fome light pafte, one yard and a half in length and three inches broad, wet the fides of the pafte with a little water, put in it fome currant jelly or rafp-jam, clofe it well together to keep in the fweet-meat, and let it be long and round like a faufage ;—butter a (beet of p^per and lay it on a tin, turn the roll of pafte round on it, in the form of a fnail’s houfe,—do it over with beaten eggs, ftrew it over with fine fugar, put a piece of buttered pa¬ per round it to keep it in the form you put it in. ( 195 } and bake it of a nice brown ; when done, glaze it with a falamander, put it carefully in a difh, with fome currant jelly round it, and ferve it up for the middle of a fecond courfe, or for lupper. A GREEN CODLING PIE. JL Z/i i 4 j '«* •' 17 i »j J i -s ... j i . Take twelve green codlings,' put them into a brafs pan with as much hard water as will cover them, with vine leaves under and over, and add a bit of allum ; cover them clofe down, that no fleam niay get out, and fet them over a flow fire ; when th?y are foft, take them up, and peel oil' the fkin, and return them into the fame water with the vine leaves ; hang them over a flow fire at twelve inches diftance, till they are green ; then take them out of the water, and put them into a deep difh with as much loaf fugar as will fweeten it j lid it with puff-pane, and bake it. — When it comes from the oven, take off the lid, cut it in pieces like fippets, and flick them round the infide of the pie, with the points upwards, then pour over your codlings a good cuflard made thus:— Boil a pint of cream with a flick of cinnamon, and let it ftand till cold ; add the yolks of four eggs well beaten, and as much fugar as will fweeten it; fet it on the fire, keep flirring it all the time till it grows thick, (taking care not to let it boil, or it will curdle) then pour it over your pie, and when cojd ferve it up for a fecond courfe. MINCE ( 19 * ) MINCE PIE MEAT. Boil a frefh beef tongue two hours, and fkin it j when it is cold, mince it very fine; to one pound of this meat put one pound and a half of beef fuet fhred very fine, two pounds of currants wafhed very clean, one pound of raifins Honed and chopta little, fix apples chopt very fine, and as much fu- gar as will fweeten it to your tafte ; add one pound of citron and orange peel, a quarter of an ounce of cinnamon, cloves, and mace, mix it all well to¬ gether with one gill of brandy, and one pint of fweet wine,—put it clofe down in a mug, and cover it over with paper. When you want to ufe it, fheet your pans with light pafte, fill them up with the above meat, and a fpoonfull of red wine; cover the pies, and bake them twenty minutes. When you want to ufe your meat, put a fpoon down to the bottom, and take an equal quantity from the bottom with the top,—for the juice generally fet¬ tles to the bottom. MINCE PIE MEAT WITH APPLES. Pare, core, and chop very fine one pound and a half of apples, one pound and a half of beef fuet, two pounds of currants wafhed clean and dried, and one pound and a half of loaf-fugar fifted ; cut fmall half a pound of orange and citron peel, a quarter of an ounc6 of cinnamon, eight cloves, one nutmeg, and a quarter of a pint of French brandy. C 197 ) —mix it all'well together, put it clofe down in a pot, and keep it for ufe. A CHICKEN PIE IN JULY. Clean and pick three chickens, cut them in pieces as you do for a* fricatTee, feafon them with pepper, fait, and mace; have ready a coffin neatly made of hot pafte, put in the chickens with a little broth, ornament it, and fet it in the oven to bake for two hours. While it is baking, get ready half a pint of green peafe, boil them tender,—boil half a pint of cream for ten minutes, then throw in the peafe with a piece of butter and flour, a little fait, and nutmeg,—let it fimmer five minutes, then raife up the lid of the pie, and pour it in, add a little juice of lemon, and ferve it up. You may make a rabbit pye in the fame manner as above. A CHICKEN PIE. Clean and pick three chickens, cut them in pieces, feafon them with pepper, fait, and mace; Iheet your difh with light pafte, lap in the chickens with a little force-meat, a little butter and gravy, clofe it up, and bake it an hour and a hajf. • s' ; - i -• « V • i ANOTHER WAY. Take two chickens, let them be drawn and made clean, cut them in pieces, feafon them with pepper. ( 198 ) pepper, fait, nnd mace ; raife a neat coffin for it, lay in the chickens with a pound of ham cut in dices, and forne butter,—clofe it up, and bake it two hours. You may ferve it up either hot or cold. If you ferve it up hot, put in half a pint of gravy :—if cold, pour in half a pound o£ clarified butter. i\. i * ».* 1 J : ■> IIW / r, 0 ■A'l CALF’s HEAD PIE. 'ion - ■ - • Tak£ a calf’s head with the (kin on, fcald it, take the hair clean off it, fplit and wa(h it, and boil it till tender; cut the meat clean off the bone as big as a walnut, put it into a ftew-pan with one quart of gravy, half an anchovy, two glaffes of; Ma¬ deira wine, a little Cayenne, beaten mace, and cloves, a dozen force-meat balls, and a little foy or catchup ; let it fimmer for half an hour ; put lo it a piece of butter and flour, fqueeze in a little le¬ mon juice,—have ready a deep difh (heeted with light pafte, put in as many of the bones of the calf’s head as will fill it, and a little broth or water to fave your difli; lid it with light pafte, and mark it neatly round the edges; bake it in a (harp oven till the pafte is enough ; take it out, and cut the lid round within the rim of your difh, take out the bones, and let your ha(h be quite hot and well feafoned with pepper and fait; put your hfcfh in the difh, lay the lid on it, and ferve it up hot. This is a genteel difh for a fifff courfe. VEAL ( l 99 ) VEAL PIE. Cut fome flices off a fillet of veal, hack them with the back of a knife, wafh them over with the yolk of an egg, let them be all of a fize, feafon them with pepper, fait, nutmegs, thyme, and parfley Hired, crumb them with bread, and roll them up like little collars; flieet your difli with light pafle, lay in your veal with the yolk of an egg between every roll; break on the top a quarter of a pound of butter, add to it a little broth or gravy, and dull on a little flour, lid it, and bake it in a {harp oven for three quarters of an hour, or more if it is a large one ; then make a fauce for it as follows:— Boil a few afparagus heads tender, put them in a ftew-pan with a little gravy, a few pickled mufh- rooms and forcemieat balls, let it fimmer for fif¬ teen minutes, raife up the lid of your pie, and pour it in. A VEAL PIE ANOTHER WAY. Cut the beft end of a neck of veal into {leaks, feafon them with pepper, fait, mace, and nutmeg, a little parfley, thyme, and three muflirooms; fheet your difh with light pafle, lay in your fteaks with fome butter on the top, duft on a little flour, and put in a little broth; clofe up your pie, orna¬ ment it, bake it one hour and a half in a quick oven; when done, raife up the lid, put in fome good gravy, and ferve it up hot for a firft courfe. A ( 200 ) A SWEET VEAL PIE. Cut the beft end of a neck of veal into fteaks, feafon it with pepper, fait, and mace, fheet your dilh with light pafte, lay in your fteaks with half a pound of currants wafhed clean, and a few jar rai* fins ftoned; lay fix ounces of butter on the top, a little citron and orange peel, cover it over with light pafte, bake and ornament it. When it comes from the oven, put in half a pint of white gravy, and a glafs of white wine.—One hour and a half will bake it. A RAISED SWEET PIE. Cut the beft end off a neck of veal, feafon it as above, have ready a coffin made of hot pafte, lay in your fteaks with a quarter of a pound of cur¬ rants waffied clean, a quarter of a pound of jar raifins ftoned, a good flice of butter, and half a pint of veal gravy; cover it up, and ornament it, —bind it round with paper, to keep it from fal¬ ling, bake it two hours, and ferve it up either hot or cold. A PIE OF LARDED COLLOPS. Take fome flices off a leg of veal, and lard them neatly in rows; feafon them with pepper, fait, and mace,-— Iheet. your diffi with light pafte, lay in • your ( 2CI ) your collops, with the udder of veal cut in dices and laid round them ; put fome butter on the top, and a little gravy in it, clofe it up, ornament it, then bake it for one hour and a half. When done, raife up the lid, put in fome cullis or gravy, and ferve it up for a corner difh in a firft courfe. EEL PIE. . Skin, gut, and clean your eels well, cut them in pieces the length of your finger, feafon them with pepper, fait, and mace,—fheet your difh with light pafte, lay in your eels, with fome butter, one an¬ chovy, one glafs of Madeira wine, and a little good gravy; clofe it up, and one hour will bake it in a quick oven. HARE PIE. Cut your hare in little pieces, feafon it with mace, nutmeg, pepper and fait; fheet your dilh with pafte, lay in the hare with half a pound of butter, one glafs of Port wine, and a little gravy; clofe it up, and bake it two hours. A RABBIT PIE. Cut two rabbits in pieces, feafon them with pep¬ per, fait, and mace, roll out a fheet of pafte, put it in your difh, lay in the rabbits, with a little gravy, butter, and a few bars of bacon on the top j clofe O it ( 202 ) it up, ornament it, and bake it one hour and a half. Take it out of the baking-pan, and put it on a china difh; cut a hole in the top, and pour in half a pint of cullis, with two handfuls of afparagus peafe boiled tender,—give the pie a fhake to mix the fauce, and ferve it up for the firft courfe. You may make chicken pie the fame way. A GOOSE PIE. Takh a goofe, a turkey, a fowl, a duck, and a hare, and bone them, feafon them with pepper, fait, mace, cloves, nutmeg, and a little faltpetre; let them lie for two nights, then make ready fome good hot pafte, raife a coffin for them neatly, lay in a cold boiled tongue, with all the above things, one in another, with the goofe over all the reft$ put in one pound of butter, clofe up your pie, ornament it neatly, and bake- it for four hours in a foaking hot oven. When done, clarify a pound of butter and pour in at the top. Serve it up cold. A GIBLET PIE. Kill your goofe, fave the blood in a bafon, ftir in a tea-cup full of oat-meal, and as much grated white bread, a little pepper, fait, and nutmeg, half a pound of beef fuet fhred very fine, with a little dried mint, penny-royal, thyme, and fweet marjo¬ ram, mixed all well together, with the yolks of two eggs, and a tea-cup full of cream ;—then have ready the fkin of the neck of the goofe, made very vK clean, ( 203 ) clean, fill it with the pudding, lay it in a deep dith fheeted with light palle, with your giblets, feafoned with pepper and fait; lay forne butter on the top of them, add half a pint of gravy, clofe up your pie, and bake it two hours. A MUTTON PIE. Cut the beft end of a neck or loin of mutton into chops, feafon them with pepper, fait, a little parfley and thyme ; Iheet your difh with light pafte, fay in your chops with a little broth, clofe it up, and bake it one hour and a half;—when done, put in fome gravy, and ferve it up hot for a firft courfe. A LOBSTER PIE. Take two boiled Iobfters, pick out the meat as whole as you can, feafon it with pepper, fait, and mace; fheet a difh with puff-pafte, lay in your lob- fters with twenty large oyfters, and a gill of fbrimps picked and wafhed clean, a few crumbs of bread, and fix ounces of butter ;—make a force meat of ten oyfters, a little fuet, two anchovies fhred, and a few crumbs of bread,—mix it well together with a little pepper and fait, and the yolks of two eggs; make them into a dozen balls, and put them into the pie, with the oyfter liquor, and half a pint of gravy; cover it, ornament it, and bake it three quarters of an hour ; then ferve it up hot for a fide or corner difh in a firft courfe. O? A ( 204 ) A. TURBOT PIE. Take fome cold boiled turbot, cut it in dices three inches long and two inches broad, feafon it with pepper, fait, and nutmeg ; two mufhrooms, pardey and thyme Aired fine; fheet a didi with light pafte, lay in your fifh with fix ounces of but¬ ter and a little gravy ; cover it up, ornament it, and bake it three quarters of an hour. Make a force¬ meat of ten oyfters, a few fhrimps, and fome crumbs of bread ; feafon it with pepper, fait, and mace, chop it fine, and mix it with the yolks of two eggs ; 1 make it into balls, and fry them brown in butter, put them in a dew-pan with fome gravy, the tail of a lobder cut in dice, one anchovy, a little catchup and lemon juice, thicken it up with a piece of butter and dour, let it jud boil,—when the pie is baked, take off the lid, pour in the fauce, and ferve it up hot for a fird courfe. CALF’s FEET PIE. Boil three calf’s feet till'they are tender, take out the bones, cut them in little pieces as big as half a crown, feafon them with mace and cloves, a little pepper and fait; fheet your didi with light pade, lay in your meat with a quarter of a pound of jar raifins doned, a quarter of a pound of cur¬ rants wafhed, a gill of red wine, a little fuet Hired, and fome orange and citron peel j clofe in your difh, and bake it one hour ; when done, pour in a little C 20 5 ) little gravy at the top, and ferve it up hot for a firft courfe. CALFs FEET PIE ANOTHER WAY. Boil two calf’s feet till tender, take out the bones and chop them very fine, add half a pound of beef fuet Ihred fine, half a pound of currants, half a pound of raifins ftoned, fome fugar and fpice, a little red wine, and fome orange peel ; mix all well together; Iheet your difh with light pafte, put in the meat, clofe it up, ornament it, and bake it one hour in a quick oven. A RAISED BEEFSTEAK PIE. ft Beat fix rump-fteaks very well with the rolling- pin, feafon them with pepper and fait, and three fhalots chopt fine; have ready a raifed coffin of pafte that will juft hold them, lay in your fteaks, with a quarter of a pound of butter on the top, and half a pint of gravy; clofe it up, ornament it, bake it two hours, and ferve it up for the middle of the table in a firft courfe. A FRENCH PIE. Take a bread,or a neck of lamb, cut it in pieces about the bignefs of a crown piece, feafon it with mace, a little pepper and fait; ffieet your diffi with pafte, lay in the lamb with a few oyfters, fome O 3 cock’s ( 20 6 ) cock’s ftones and combs, and a piece of butter; then clofe it up, and bake it one hour and a half. Take it out, cut a hole in the top, put in half a pint of cullis, with force-meat balls and made eggs flewed in it, and ferve it up for a firft courfe. A PIGEON PIE. Pick, draw, and finge fix pigeons, feafon them with pepper and fait, chop the livers with a little fat bacon, thyme and parlley, put a piece into every pigeon, lay them into a dilh ffleeted with light pafte, with half a dozen hard yolks of eggs, fix ar¬ tichoke bottoms boiled tender, and fix ounces of butter, fprinkle on a little flour, add fome gravy, clofe up the pie, and bake it one hour and a half. A PEREGOE PIE. Pick four pheafants clean, draw them, tuck in their legs as for boiling, feafon them with cloves, mace, nutmeg, black pepper, and faitflew one dozen of truffles for two hours ; while they are cooling, make a coffin of hot pafte, put in your pheafants and truffles with two pounds of butter, one pound and a half of veal force-meat, and a few thin flices of bacon over the top of your pheafants; clofe up your pie, ornament it neatly, do it over with egg, and bake it three hours; when it comes from the oven, put in a pound of clarified butter, and ferve it up cold. A ( 2o7 ; A TURKEY PIE. Raise a coffin neatly of hot pafte, bone your turkey, feafon it with favoury fpices, add one pound of ham cut in flices, and a little force-meat, a little gravy, and half a pound of butter; clofe up the pie, ornament it, and fet it in the oven, where two hours will bake it. ANOTHER WAY. Raise a coffin for it as above, and cut your tur¬ key up as for eating; feafon it with pepper, fait, mace, cloves, and nutmeg, lay it in the coffin with fome flices of ham, and a pound of butter,—clofe it up, ornament it neatly, bake it two hours and a half, and ferve it up cold. VENISON PASTY. Bone a fide of venifon, cut it into fquare pieces, put it into a ftew-pan with a little gravy, let it flew for one hour, and fet it to cool; fheet your pafty- pan with pafte made with half the weight of butter as flour,—feafon your venifon pretty high with pepper and fait, then put it in your pafty-pan, put fome butter on the top, and duft a little flour on it; roll out your pafte, cover it, ornament it, bake it two hours and a half, pour fome gravy into it, and ferve it up hot. O 4 PETTY ( 208 ) PETTY PATTIES BESH-A-MELL. Half roaft a fowl, and when it is cold cut it in fmall dice, or in fillets, then put it in a Hew pan; take a pint of cream, boil it till it grows thick, put in a little butter and flour, with pepper and fait to your tafte ; put in your fowl, make it quite hot; add a little juice of lemon,— ftieet your patty-pans with puff pafte, and put a bit of meat in them to make a hole ; cover them, do them over with eggs, and bake them ; when they are done take out the meat and put it in your fowls, then ferve them up hot for a corner difh in a firft courfe. PETTY PATTIES OF OYSTERS. Open thirty large oyfters, put them into a ftew- pan, let them fimmer,-r-ftrain your liquor into a bafon ; waft) your ovfters, and put them to their liquor ; feafon them with a little pepper, fait, and nutmeg, a little parfley and thyme chopt fine ; Iheet your patty-pans with pufF-pafte, put in your oyfters with a bit of butter, and a few crumbs of bread on the top, and a little of the liquor ; bake them, and ferve them up hot.—Or you may lid them with light pafte, leaving out the bread. PETTY ( 209 ) PETTY P-ATTIES OF VEAL AND FOWL. Raise five very fmall petty patties with hotpalle -oval, mark them round the top infide and out, put fome force meat at the bottom, bake them, have ready a ftew-pati with fome gravy, take a little of the infide of a cold loin of veal, and the breaft of a cold road fowl. Hired it fmall, put it in your ftew- pan, let it fimmer, feafon it with white pepper, fait and mace ; raife up the force-meat, and put in your veal and fowl, lay the force-meat on the top, bake fome pieces of pafte acrofs a pepper-box to look like handles, flick them acrofs your patties, and they will look like balkets. PETTY PATTIES FRIED. Chop fix ounces of a leg of veal very fine, put it into a ftew-pan with three ounces of butter, a few crumbs of bread, and a little of the fat of the leg of veal cut in dice,—a little thyme and parfley, pepper and fait; mix it all well together, fet your pan over the ftove for twelve minutes, ftirring it all the time, and pour it into a difh to cool; have ready fome light pafte rolled out, and cut in pieces about the bignefs of a crown, or two inches fquare ; lay a little of the meat on the top, wet the edge round, and lay on a lid, turning up the edges to keep in the gravy ; fry them in a pan full of hog’s lard of a nice light brown, and ferve them up hot. ANO i'HER ( 210 ) ANOTHER WAY. Cut a cold road fowl into fmall fillets, put it into a ftew-pan with a little white gravy, thicken it up with a little butter and flour,—have ready fome hot pafte, roll it out the bignefs of your hand, put a fpoonfull of your fowl in, and clofe it up exaftly in the form of a pear, with an eye at one end, and a ftalk at the other ; tie them round with a piece of thread to keep them from opening, fry them in hog’s lard of a fine light brown, and ferve them up hot.—Six will make a pretty fide difli for a fird courfe. PETTY PATTIES OF HOUSE LAMB. Take the bed end of a neck of lamb, cut it in deaks, trim them neatly, feafon them with pepper, fait, mace, parfley, and thyme fhred fine; make as much hot pafle as will make eight; form your pade like a ball, put the end of your rolling-pin on the pafle, and workup the pade in the form of your rolling-pin, three inches high and two inches wide, then flit it oft' the pin: When the eight are thus formed, put in a lamb fteak with a piece of butter, and a fpoonfull of gravy; clofe them neatly up, do them over with egg, and bake them half an hour ; when they come from the oven, put in a fpoonfull of gravy, with a mufliroom chopt amongd it; or mix a tea-cup full of white gravy, and a tea¬ cup full of cream, thicken it up with a little butter and ( 211 ) and flour, fqueeze in a little juice of lemon, and put in a fpoonfull of this to make a change. PETTY PATTIES OF VEAL. Take half a pound of a leg of veal, half fat and half lean, cut it into fmall pieces the bignefs of a (hilling, and flat them with a cleaver ;—put them into a ffew-pan with a piece of butter as big as a walnut, a little parfley, thyme, pepper, fait, and mace; fet it for fome minutes over the fire, (tir- ring it all the time, then fet it on a plate to cool; (heet your petty-pans with puff-pafte, lay in your veal, one (lice of fat and another of lean, till they are full, then lid them, wa(h them over with egg, and bake them twenty minutes; take them out, put in a fpoonfull of gravy, and ferve them up hot. This is a genteel firfl courfe di(h at a fmall ex- penfe. You may make mutton patties the fame way. PETTY PATTIES OF SOAL OR TURBOT. Take cold foal or turbot, cut it in fillets half an inch long and very fmall; make a be(h-a mell fauce, the fame that is for the petty-patties of fowl; (heet your petty pans with light pafle, put in a piece of meat to make a hole, bake them, and take out the meat; warm up your fi(h in the fauce with a little pepper and fait, and a little juice of lemon; ( 212 ) fill your petty patties with it, and ferve them up hot for a corner difh. OBSERVATIONS ON PUDDINGS. Whitk pot, bread, and cijftard puddings require a moderate oven ;—lemon, almond, and orange puddings fhould have a quicker oven, to raife the pafte. When you boil a pudding, let your cloth be very clean, dip it in boiling water, rub on it a little butter, and dull on fome flour ;—if you boil it in a bafon, butter it, and tie a cloth over it; keep your pot conflantly boiling, with plenty of water. When your pudding is enough, take it out, dip it in cold water, take off the cloth, put your difh over it, and turn it carefully out.—If boiled in a cloth, put it in a fieve that will juft hold it, untie the cloth, turn it back, lay a difh on your fieve, and turn your pudding into it, taking the fieve and cloth carefully off. TO MAKE BLACK PUDDINGS. Put a quarter of a peck of groats into a pot with fome new milk, and let them flew till tender; when cold, add a little grated bread, and three pounds of beef fuet chopt,—one nutmeg, pepper, fait, and mace, feafon them with thyme, fweet marjoram, or mint, rubbed or chopt very fine; add two quarts of fwine or beef blood, mix it all well together, then take the guts and fill them ; but be lure the guts are well cleaned, tie them in links, ( 213 ) links, and boil them very carefully.—Let them not be too full, or they will burlt in boiling. BLACK PUDDINGS ANOTHER WAY. Take fome cut groats, (commonly called chim- ins) put them into a clean mug, and pour on them fome boiling milk; let them foak all night, then drain on them fome fwine’s blood ; add fome of the leaf of the hog, or Tome fnet cut in fmall fquare dice; feafon it with pepper, fait, mace, and nutmeg, fome thyme, mint, and penny-royal, all rubbed or chopt fine ; mix it all well together with the yolks of two eggs; let your guts be very clean, fill them, (but not too full) tie them up in links, and prick them,—put a little draw into the bottom of your pot, and a difh over it, and when it boils, put in your puddings; let them boil twenty minutes, pricking them feveral times to keep them from burding; take them up, lay them on fome draw, and keep them in a cool, dry place. When you ufe them, boil them in a little water, broil them crifp on a gridiron, ferve them up hot, and eat them with melted butter and mudard. HUNTING PUDDING. Take half a pound of flour and half a pound of grated bread, half a pound of fuet lined, half a pound of currants, a quarter of a pound of jar rai~ fins Honed, four eggs, and as much milk as will make ( 214 ) make it into a ftiff batter ; then a little orange and lemon peel, a little nutmeg, fait, and brandy; mix it all together, then flour your cloth, put it into the pot, boil it four hours, and ferve it up hot for a flrft courfe. QUAKING PUDDING. Take one pint of cream, the yolks of eight eggs, the whites of three, four fpoonfull of fine flour a little nutmeg, and as much fugar as will fweeten it; put it in a cloth, boil it three quarters of an hour, then ferve it up with melted butter and fweet wine. CALF's FEET PUDDING. Boil two calf’s feet tender, chop them very fine, add fix ounces of grated bread, boil a pint of milk and pour on it, add half a pound of beef fuet chopt fine, fix eggs, half a pound of currants, a little fine fpice, a few almonds fliced, a little orange and ci¬ tron peel, one glafs of fweet wine, and as much fu¬ gar as will fweeten it; butter your difh, put it in, and bake it an hour. WHITE PUDDINGS IN SKINS. Blanch one pound of rice in boiling water, drain it upon a fieve, put it into one quart of new milk, and boil it till it is fofl; add to it one pound of ( 215 ) of clean wafhed currants, one pound ofbeef mar¬ row or hog’s lard cut very fine, five eggs, a little mace and cinnamon pounded, and a little fait; mix them all well together, fill your (kins lightly, and boil them half an hour very (lowly. When you ufe them, broil them on a gridiron. ANOTHER WAY. Take a quart of crumbs of bread, pour on it one quart of new milk and a quart of cream, the yolks of ten eggs, fix ounces of beef fuet (hred, three ounces of butter melted, with half a pound of currants waflied and dried; feafon it with fait, cin¬ namon, mace, and nutmeg ; fweeten it to your tafte, add a little preferved lemon and orange peel, and mix it all well together; let the guts be very clean, fill them, (but not quite full) tie them up in fmall links, prick them with a needle to keep them from burfting,—let them boil (lowly for a quarter of an hour,—take them out, and lay them onfome clean draw to cool. When you ufe them, boil them a few minutes, lay them on a gridiron to brown and crifp, and ferve them up hot. A SAGO PUDDING. Pour one quart of boiling u'ater on four ounces of fago, clofe it down for ten minutes and wa(h it quite clean ; put it into a fauce-pan with fome milk, boil it till it is foft and thick, add to it half a pint of cream, a little brandy, eight eggs, (leaving out ( 216 ) out the whites of three) as much fugar as will fweeten if, with a little grated nutmeg to your tafte ;—(beet your dilh with light parte, put in your pudding, with a quarter of a pound of butter fliced and laid on the top ; bake it forty minutes. When baked, grate fome fugar over it, and ferve it up with white-wine fauce. A YORKSHIRE PUDDING TO BAKE UNDER VEAL OR MUTTON. Beat up fix eggs with three table fpoonfull of fine flour, a little fait, a quart of new milk and a little nutmeg; mix it all together; butter your dripping-pan, and put it in ; when it is brown, cut it in fquare pieces, and turn it over to brown on- the other fide, then ferve it up on a difh, with a flice of butter on a plate. ALMOND PUDDING. Blanch fix ounces of almonds, beat them fine in a mortar, add to them half a pound of butter, half a pound of fugar, a little brandy and fweet wine, the rind of one lemon grated, two tea cups full of thick cream, a little nutmeg grated, and eight eggs, (leaving out the whites of four;} mix it well together, fheet your dilh with light pafte, put it in, and bake it three quarters of an hour then ferve it up for a fecond courfe, garnifhed with dices of orange. TANSY g f\ v ( 2'7 ) TANSY PUDDING BAKED. .3^d 5R nidi ot . 'Ain . • ■ • ^ Take half a pound of grated bread, one quart of cream or new milk, boil it, and pour it upon the bread; cover it clofe down, add to it eight eggs, (paving out the whites of four) a few almonds lliced, green it with fpinhage juice,—add four fpoonfull of tanfy juice, as much fugar as will fifreeten it, one glafs of brandy, fix ounces of but¬ ter, and a little nutmeg; butter fome writing pa¬ per, lay it in a mould or dilh, put in your pudding, and bake it three quarters of an hour ; when done, turn it into your difli, and garnifh it with flices of orange. , . T£ lo hflit Hit llQr TANSY PUDDING BOILED. ji j3,i ; nofxiJufjfuD k . fin'bo,-; ,'{*n ii . ■ j Grate fix Naples bifcuits, and three ounces of crumbs of bread, put to them one pint of boiling cream; when it is cold, put in the yolks of five two fpo°n.fyill of tanfy juice, and a& much fpinn&ge juice as will green it, adding a little nut¬ meg, and a glafs of brandy; butter a cloth or a bafon, tie it up tight, boil it three quarters of an hour,—take it up, put it into a fieve that will juft *h°J dl i h, let ft ftand f( ? r ten minutes, turn it into a dlfh, *nd ferve it up. ! f 3 i f-il 0011 DO 001$ h’ v.w u:. >ui i'ti f? m j;jq ; an-h orb ils nyt r,. 1 ; k ; < io eaonuo xil Jffcgnlftsol io WHITE* ( vA ) WHITE POT PUDDING. Cut half a pound of bifcuit cake into thin flices, Sind lay it in a china dilh; boil a quart of cream, with a few coriander feeds, a little cinnamon, and-) lemon peel, —take it off, and let it cool, add ffcyen eggs, as much fugar as will fweeten it, with a lit-) tie nutmeg, then flrain it into the dilh. Three: quarters of an hour will bake it.-You may. garni(h the brim of the dilh with light pafte, if, you chqle it*. ; : , i • TpatSva-pltYd'M htia t hl ,gnibl | iuoy nr luq .rftibio blriorn i; tif ii ycl .toq COMMON RICE PUDDINd. i'j if *: • ifilmtiig brie t rlhb iooy o 3 m 11 mu) Boil half a pound of rice in a quart of waiter^ for ten minutes, drain the water clean from it, and put to biwf Ae rind of a lemon, and a luck or cinnamon; let if boil till the rice is quite tender,—take it off, and ftir a quarter of a pound of butter, a quarter of a : pduiid of loaf-fugaf, half a pint of cream, and five eggs ; ' mix it all well-together, and grate in-a little nut-^ meg; butter your dilh; and pkit it in j—three quar-<' tefs of ah hour will' bdke 5 ^. ‘ i ,c P t-tJol-j i; rillnd ; ybirr.td io->ii»ip r> has ,'p/jirt in, 1 » iifiup omib li iiod -trfsij qu ii tth * noted I u GROUNJ) rici; fcpppiNG. ‘ Boil one quart oF new milk with half a pint of cream ; ftir in fix ounces of ground rice, let it boil a little, ftirringit all the time ; put in a quar¬ ter of a pound of loaf-fuga?, fix ounces of butter, a ( ) a little .nutmeg., and five eggs well beaten ; but¬ ter your dilh, and put it inhalf an hour will bake it. / ' 1 • 11 * ■ ' ; I ■ * • J *iU f t •; * r .: >>[:{ n r '- . BOILED RICE PUDDING. Boil five ounces of rice till it is tender, put it on a fieve to drain, and pound it fine in a mortar with the yolks of five eggs, a quarter of a pound of butter, and a quarter of a pound of fugar,—grate the rind of half a lemon, a bit of nutmeg, one fpoonfull of flour, and a little fait; mix it all well together, and add half a pound of currants made clean,—butter a cloth, put in the pudding, and tie; it tight; boil it three quarters of an hour, difh it, and ferve it. up with white-wine fauce. * ' “ CARROT PUDDING. i Uf ' i f l j/ ♦ ,1 )w». K-ift,,,- > . Rasp feven ounces of raw carrot, put to it half a pound of grated bread, pour on it, one pint of boiling cream, a little cinnamon and nutmeg, a little brandy, and the yolks of feven eggs beat it all well together, with fix ounces of butter, and fweeten it to your tafte ; garnilh the difh with light parte, put in the pudding, and bake it three quar¬ ters of an hour. . , . r • * * v '' ’ * 7 * ‘' • i / it. • v. / » t i it i j f . i l ... 7 POTATOE PUDDING. Boil fix large potatoes, — when tender, peel and bruife them fine, grate in two penny Naples bif- P 2 cuits, c ) ciftfsi, a 'HtHe rnac'e and nutmeg, fomfe fugar, fix: egg's, 1 fi'jb ounces' £ of ‘ btfttbr, andthe juice of one- orange ; mix it all well together, put it into a diffit- fheeted with light pafte, bake , it, and ferve it up with grated-ifugaH 'H 3D7* -V it irrq ,*nhna 1 If (lit 'cvi 'o •unt'o -• vi) 11r.- l T -PLAIN BREAD PUDDING. binoq r 1) DiTRr;p s . -jraa avifc • g;{ir>? ail riiivr a Grate half a £>ound of loft bread, boil a pint of milk, and pour On it, let it (land half an hour, add: four eggsi a little nutmeg, fugar, and a little bran -j dy ; beat it well together, put it into a cloth,, and) boil it one hour. tfoofo r rajiud— t xt6ab «ti dlib t iiiod it; 1o :•> i.up sa II >d ;.liigb li NEW COLLEGE PODDING/ ' Grate one pound of. bread, and add half a pound of currants wafhed and dried, a quarter of a pound of jar raifins Honed and fliced, a quarter'of a pound of almonds blanched and fliced, la little: mace and nutmeg,'half a pound of marrow or fuefej chopt fine, half a pint of cream, a little fweet wine] or brandy, feven eggs, as much fugar as will fweet- t . eh 4t, and fome candied orange or lemon peel 51 mix- it nil well together ;—'butter a dozen pettyq patty pans, fill them with the pudding, and bake them half an hour; turn them out upon a dilh, grate fome fugar on them,, garnifh the dilh with fome Alices of orange, and ferve them tip hot. faaq , tab neb rtarfw— t saot-~ioq agisf xfi j : o 3 •■if- sslqx;.'4 '{iinaq ov/j ni aicrg « cin ^CfG7S'tARD c: • i.Jido t H. r*-~ «v. (C S ,? 21 )) 13V0 ij lift .nnrj-vnf} t «j i i ;q f t3i?) ; ;noj ff 9 w ffjp' u CUSTARD PUDDING. Take one pint of cream, and mix it with fix eggs well beaten; two fpoonfull of flour, half a s^tmeg grated, a little fait and fugar to your tafte; butter a cloth, and put it in when the water boils, —let it boil half an hour, and ferve it up with melted butter for fauce, and,fweet wine. * MARROW PUDDING BOILED. no ?go r ')]!!( rne>YIJ Juq As . ^rmfw Pour one pint of boiling cream on the crumbs of a penny loaf, fhred three quarters Of a pound of • beef marrow very thin, add five eggs well beaten, a glafs of brandy, fugar and nutmeg to your tafte, “h quarter of a pound of citron and orange peel, half a pound of currants wafhed clean, and a quar¬ ter of a pound of jar raifins ftoned ; put it in a cloth, tie it up tight, and boil it one hour and : a half; garnilh it with flices of orange, and ferve It up with melted butter and white-wine. MARROW PUDDING BAKED. .4 I Boil a quart of cream with a ftick of cinnamon, one quarter of a nutmeg, and a blade of mace:; then, mix it with eight eggs well beaten, a-little fait, fack, and orange-flower water,—Aram it,— put to it fix Naples bifcuits grated, half a pound . i '■■ r * * 11 1 %.i i 1 k ; v i; •* ! 1 * k • •»,*< \ ., : > i ».■ ' s ORANGE PUDDING BAKED. ' • ' , <'' * Pare four Seville oranges, boil the parings till they are tender, then pound them in a mortar till fine ; add half a pound of butter, half a pound of lump-fugar fifted fine, eight eggs, leaving out the whites of four) a little brandy* the juice of the four oranges, a little nutmeg, and three Naples bifcuits grated; fheet your difh with light pafte, putin your pudding; and bake it one hour,./,,<• ORANGE ( ’**3 ) ORANGE PUDDING BOILED. Take half a pound of grated bread, pour on it one pint of boiled cream or milk, let it (land a lit¬ tle, add to it the rind of three Seville oranges boil¬ ed tender, and pounded in a mortar ; add the juice of two oranges, the yolks of fix eggs, a little brart’- dy, nutmeg, and fugar to your tafte ; mix it well together, then butter a cloth to put it in, and boil it three Quarters of an hour ; when done, take it out, dip it in cold water, put it in a fieve, turn it out carefully into a difli, and make a fauce as fol¬ lows Put a littl^ thick melted butter into a (lew- pan, add p it the juice of one orange, a little fweet Wine and fugar, let it juft boil, then pour it over ^He pudding, and ferve it up hot. 1 ; " • ' !•’ >- “b . • ;h . ‘ LEMON PUDDING. i i. Grate the rind of four lemons, put it into a bowl, drain to it the juice, add three quarters of a pound of butter, three quarters of a pound of lump fugar, the yolks of ten eggs, and the whites of five; mix it all well together, with a little nutmeg and a tea-cup full of brandy,—(heet a di(h with light pafte, put in the pudding, and bake it three quar¬ ters of an hour. .< i i.i‘ . « J "1 L,|' < .1 i. V ' I ; . 1 ■ • ' • • . *.- ; . t ■ P 4 ANOTHER i i - w • • - ' . • • • - - • »i * < 2^4 ) ANOTHER WAY. ) Take eight eggs, (leaving out four whites\two ounces of almonds blanched and pounded, half* pound of butter, the juice and rinds of three le¬ mons, a little grated bread, or three penny Naples bifcuits, a little brandy and fweet wine, and a little fpice; mix it together with as much fugar as will fweeten it \ Iheet your dilh with light pafte, put it in, and bake it three quarters of an hour. A STAFFORDSHIRE PUDDING. Boil one quart of cream or new milk, with a (lick of cinnamon, a few coriander feeds, and a lit¬ tle lemon peel; fet it to cool,—add the yolks"of feven eggs, and the whites of four; fweeten it with fugar; have ready your dilh Iheeted with light pafte round the edge ; lay in a layer of bread, a little marrow or fuet, with a few currants, and fo till your dilh is nigh full; then (train the cream and eggs on the top of it, and bake it three quar¬ ters of an hour. • !i'-l : iV M .'u'i BISCUIT PUDDING. Gratb half a pound of bifcuit cake, pour on it one pint of boiling cream ; when it is cold, add to it the yolks of fix eggs, a little brandy, and half a nutmeg grated; mix it,—then butter a cloth or bafon. f m ) bafon, put it in, tif» it , up tip,h:,- am! hpi| jt three quarters ol an hour ; wh^.n done, difli.it .up, gar- tyfti^if f with currant-jelly, and fetye it up with wine fauce in a boat. woidjrl a mol bnc buhl no / 39755! yrsb nbb odj ‘ddv? bfiB tq , 1 3rij 70 A H AMLET. Take eight eggs, beat them, feafon them with pepper, fait, thyme, (halot, parfley and nutmeg, a little good gravy, a little ham chopt fine, a quarter of a pound of butter broke in pieces ; put a piece of butter in a pari, piif iii your hamlet, and fry it, but not too much ; when done put it into a difli, with a little good gravy and butter, and ferve it up for a fecond courfe. Ib'n.. - ■ i cu\ •; v ! !!■ ... ii ... .. !!. ,. v APPLE FRITTERS. : , )V9il B tto niOfJj ilti'b—, Beat up fouf eggs vyith four fpoonfull of flour, half a pint of cream, and a little rofe water ; take eight elary leaver .djp them in the batter, and fry * ‘ them ( 2 26 ) them in but ! ter of a nice light brown; the rerfiai'fi- der of' the batter , ybu muft mix with eight clary leaves >(hrfed fine, ^ut it in a frying-pan, and fry it of a nice light brown ; put it in a difli, garnifh it with the eight clary leaves you fried firft, and fome flices of orange, drew fome fugar over the top, and ferve it up hot. di This is a ! pretty difh for a fecond courfe or for fupper.- 1 '* 4 I- 1 - » •• ■ . •• 1 : i ,11j;ii ( (i, . tnti irj - •! 1 1 liii.i! diiii *-• . v '■ ’ \ ; !;: *1 h t % i i % i * * j ( i »n ■ .« • i i 1 .. i j i! } 1 ; - 1 •»] l- >' * APRICOT FRITTERS- ... > • i£.« “ :: .* ; .1 M V-I I- li'.l ...Take eight dried aprkotsi, make a batter for them with three fpoonfull of flour, and a little fmall beer,—mix it well, let it be pretty thick, put in your apricots, and mix them with the batter; fry them in hog’s lard o£ a nice brown, and quite crifp,—drain them on a fieve, put them on a china difli, and fift fome fine fugar over itheml' They are a pretty fecond cqitffp.jdtfli. . ti if ,U» . .Hi h i ill ill , (ii ,. . PLUMB FRITTERS. .....i, Grate the crumbs of a penny loaf, pour on it a pint of boiling cream, let it ftand to cool, add the yolks of fix eggs, four ounces pf fugar, half a pound of currants wafhed clean, a little nutmeg grated, and a fpoonfull pf brandy ; mix it well together, and fry them in hog’s lard;—one fpoonfull is enough for a fritter. When fried,- drain them on I'm ■ s a ( *27 ) a fieve, difli them up as above, and drew fome fu- gar over them for a .fecond courfe. TANSY PANCAKES. r ,:' Put a pint of cream into a bowl, add eight fpoonfull of flour, fix eggs,.two fpoonfull of fug^r, two fpoonfull of tanfy* as much fpinnage juice as will green it, with a little grated nutmeg ; mix it well together,—fry them in butter in a fmall frying- pan, put them in a difli^ with;jugar over them, and ferve them up for a fecond courfe. t .* ■ ' •*. • r.“ • ..‘>c j -“.•*>» - * ■ %> . a .. v • CREAM PANCAKES. Boil a pint of cream for five minutes, with a (lick of cinnamon, a few coriander feeds, and two ounces of fugar ; let it cool, mix in it feven table fpoonfull of fine flodr, and fix eggs beaten ; ftraiin it through a hair fieve, and tlir it in two ounces of melted butter, a little nutmeg grated, and a little fait; then put a piece of butter into a fmall fryiri^- pan,—when it is hot, put in a tea-cup full of batter ;—fry them of a nice brown without turn¬ ing, as they are very tender, and apt to break; turn a faucer within a china difli, and put your pancakes on it; lift on fome fine fugar, garnifh them with dices of orange, and ferve them*up for a fecond courfe. , 11 r BATTER X 228 ) il •E/itOi TV 31 JI bfir - ;r , BATTER PANCAKES. Mix a quart of milk with fxxteen fpoonfull of fine flour, and'fix eggs beaten, add a little fait, and nutmeg grated ; let it be well mixed, then put a little hog’s lard into a frying-pan, make it hot, put in a little of the batter, and fry it on both fides. Serve them up with fugar over them. t t y n , •• •• ° • • ■ - - . -sni'pl 11 1 . m t £ ni i sm n ( ■ rr ?>:■, ■— - BENNETS. To half a pint of water, add fome lemon peel, and a piece of cinnamon ; boil them for ten mi¬ nutes,—then take the bignefs of a walnut of but¬ ter, and three fpoonfull of flour; boil and (Ur it well over the fire; take it off, and let it cool,— put in a little fait, and the yolks of four eggs $ beat them well together, put a good deal of fat into a frying-pan, and when it is hot, drop them in with a tea-fpoon as big as a large nutmeg; fry diem very gradually, that they may have time t6 rife; take them out, fwhen they are brown) ftrew them over with fine fugar, and glaze them with a fal^mander. if You may put fweet-meats in them, if you chufe^ ♦--They are- proper for a fecond courfe, or for fupper. mart! ,i)\ : u MILLET 4 ( «9 ) ::i! ov: * rij; .7 — MILLET PUDDING. ■t MO fljjjjt) ,G )f pjigf[j uo- . Boil four ounces of millet in little more than a,^ pmt of milk for three quarters of an hour, put it’ip.! a1>afon, add a quarter of a pound of butter, a little nutmeg arid fugar, a glafs of brandy, four eggs, (leaving out two whites); mix all well together/ butter your di(h, and put it in, bake it an hour in a moderate oven. i i 1 f SEMOLIMA PUDDING. ^ ‘ Boil a pint of milk, Air into it thfed L Qunces of femolima, let it fimmer fix minutes, ftirring it the time; put it into a bafon, add a piece of but¬ ter, a glafs of brandy, four eggs, (leaving out two whites), nutmeg and fugar to your tafte, a little r|naof lemon grated ; mix it all well together/but¬ ted ybur dilh, arid bake it in a moderate oven three quarters of an hour. * OBSERVATIONS ON CAKES. When you make any kind of cakes, 5 have ^11 your ingredients ready before you begiiU ; Let, ybuf eggs be well beaten. The cakes that are to have butter, beat it up to n cream witty the fugar, -—then put in the ingredients as the receipts direQ:. Lby in your cake-pan five or fix dbuble’of patyer, butter it well, put iri ybufi^ke/Sfld’Bak^ ^t in a; hot dVefi f—heri ‘it is 1 a light brown, cover it over «3 ( 23? ) with two fheets of paper, flopping the oven clofe up to foak it. Spanifh, Portugal, and queen cakes, and macaroons, require but a flow oven — When you make icing for a cake, you muff put forme gurn-d'bgoh 1 ifto rofe-witter the night before you w'ant it, that if may diiTolve it thakes the icing white and thick, and (tick better on the cake. i; ! : ' . "ttH: ?»'»«* 7 .n :;«n . -mi'-v tin A) ’’ :m:iI tij • :AiA[ .it ;i J/«r nu v.i u,r. TO MAKE WAFERS. u . Take half a pint of cream, and three table fpoon- full of flour, a little orange flour water, a little nut¬ meg grated, ajittle rind of lemon rafped, and a quarter of a pound of fine fugar; ftir it well to- . gether,—make your wafer irons hot over a char¬ coal llove, put'as much batter as will cover your irons, keep .them turning round till they are baked, roll them in the form of'a' funnel, one end fmall, the other wide. If hey are proper For a defert, but ar'e Ofteri ufed to‘tea. 1 1 ' ' ' ' MACAROONS. * Put one pound of blanched Jordan almonds into cold water to cooj, then dry them in a cloth ; put. them into a mortar, beat them fin? with a little rofe-water, to keep them from oiling; take the rind of one lemon rafped and chopt very fine, and the white of three eggs beat up to a froth, with onq pound of fine fugar ; mix them all together, drop them upon wafer paper, fift a little fine lu- : gar \ V gar on the top, then put them into a flow oven to bake. j.. - tfoMina bnKbn DROPPED ^ ‘ lO p JC- ii. 1 I'*! r !‘” * lo.ilfilf £ “‘Take fix eggs, (leaving out two whites\ whiffet them well, put in eleven Ounces of fine fugar pounded, eleven ounces of flour, (a little at a tiihe) the rind of a lemon grated and Aired fine, one ounce of earroway feed bruifed,~beat them from the beginning one hour, drop them on wafer paper the fize of a crown piece, duff on a little fugar, and bake thqq. in a. moderate oven, but not too flow. * You may hiahe'lOtig bifcuits of them, leaving kttf rfrWiyTe&SNl 3 bn* .z*lo/ $tit in :uq ; halli: Lfis naifiad isgi/t bon/bi afdiiob lo.bnuoq r> hbi. naif: t 39)uiiixn yJna wt *rol r.i.hagoj Ihw u lead io bait PFALIAN'BISCUITS. — r ■>■- ; i3t£'//-9lqt alilil £ has c iqorta ban be- jlin notrrA T^k^%ifie J ^g^^ c bha t t the whites to a froth, then put in the yolks, and beat-thenr^fadd^a pound and a half of fine fugar beaten and fifted, and a pound an^ a halfiof ,finq floury putting a lit¬ tle in at a time, till it is all in ; beat it well for one hour* dropdt oh wafer paper, with a few carrowtoy comfits on the top,rr-iduii on ft little fugap, xabdx bake them in a good oven,-*t-for if.ibis flow, they will run. * 'Hcd u\>x : .nioo umiI rnidi triad o/. i. i*i cj lit!// jff j Lnc hoc nhJusd ‘i.sguf i. d ,i: noj..ol • .7 ■.i . it < ilifii ;->(,) SPUNGE > sx; i-iboiii £ i3vo li bl t m»q qaivrjbiq £ oJiii li Jnq’ f: vo wo ( ) x oini marlr Juq nsdr .3^Xid SPUNGE BISCUITS. Beat the yolks of^leverveggs?/with a pound and a half of fine fugar, for three quartersof an hour ; then whilk up the whites to a finedigljt froth**— put them together,, and Wihifl^thflmi w^U ;tyhh ihhfo teen ounces of flour, and tjie find qf^enfcqfcjgiftTi ted ; then put them into Iong ; bifcuit pans, fift fqm.^ fusi on the.top of them, an4 bake: them jq, ,a gn$4t> djing hot oven for fifteen minutes. , .d; nunl aim! b no fix' t a: . „ owo;' 1 - io exrl adl laqcq VJ " a: ' BISCUIT CAlft& ; J ! ’ n£ •w oil OOJ Whisk the whites pf ten -eggs ,to ,a light froth, put in the yolks, and beat them^adjittle^^^rpdd. a pound of double refined fugar beaten and fifted ; beat it well together for twenty minutes, then add three quarters of a pound ofdlour* thp rind of one lemon rafped and chopt, and a little rofe-water j beat it together fora quarter pf am hour, and hake it in a quick oven. | , m itrq-nerff t h3* ■ i \i tilled ul 30 rd lo llcrf s briB bauoq r ! : RATAFIA CaRE^'* h ? 1Linc ! £ bus mo i ^ ' n hsm ; oi Hr a ii Jlu f orrib a' jjs ni air Take a quarter of a pound of tfweetfalrliQnds>d and a quarter of a pound of bitteoalmbndsi, blaincho and beat them.fine in a mortal! -wi^i iroJfeitwater, kcu keep them from oiling ; add half a pound:of;fine loaf-fugar beaten and fifted, and the whites of two eggs beaten to a little froth ; mix it well together, put it into a preferving pan, fet it over a moderate fire. ( .?33 ) . fire, ftirring it quick one way till it is fcalding hot; take it off, let it cool, then roll it into fmall cakes, the fize of half a crown,' lay them on wafer paper, fift fome fine fugar on them, and bake them in a flow oven. RATAFIA DROPS. Take one pound of fweet almonds, and fix ounces of bitter almonds, blanch and beat them fine in a mortar, with the white of one egg, and a little rofe-water ; add to it one pound and three quarters of fine fugar fifted, and the whites of four eggs beaten to a froth, mix it well together, drop them on wafer paper the fize of a nutmeg, fift a little fugar over them, and bake them in a flow oven. SPANISH CAKES. Put a pound of fine flour into a bowl, add to it half a pound of loaf-fugar pounded, and half a pound of butter, rub it well together, then add half a pound of currants waflied and dried, the yolks of fi y e eggs, and whites of three, with fome cinna- mon, mace, and nutmeg pounded ; mix it lightly with a wooden fpoon, flour a tin, and drop it on in little cakes, then bake them in a moderate oven for twenty minutes. They are very pretty for tea, and will keep a long time in a dry place. a PORTUGAL ( 234 ) PORTUGAL CAKES. Put a pound of flour into a bowl, with terl ounces of butter, and ten ounces of loaf-fugaf pounded, rub it till it is like grated bread; add fome cinnamon, mace, and nutmeg, half a pound of citron peel cut very fmall, two ounces of ca¬ raway comfits, and three quarters of a pound of currants wafhed and dried, with two ounces of al¬ monds blanched and cut in flices; mix them well together with the yolks of fix eggs and the whites of three, adding a little brandy ; then drop them on buttered tins, the fize of a crown piece,—bake them in a flow oven for fifteen minutes ; beat a little white of an egg, do them over with it, and fift on a little fine lugar,—fet them in the oven to dry, and ferve them up with tea or wine. They are very nice, and much better liked than macaroons. SHREWSBURY CAKES. Beat fix ounces of butter to a cream, put to it fix ounces of loaf-fugar, and ten ounces of flour, with one egg, and half an ounce of caraway feeds; mix all well together, let it ftand a little to grow ft iff, then roll it out in thin cakes the fize of a ’ crown piece, put them on tins, and bake them in a flow oven. SHREWS- ( 235 ) SHREWSBURY CAKES ANOTHER WAY. Take a pound of butter, one pound of double refined fugar fifted fine, put to it a little mace, and four eggs, beat them all well together till they are light and look curdy,—mix in it two pounds of fine flour, let it fland two hours to grow (tiff, roll it out in little cakes, put them on tins, and bake them in a flow oven. TUNBRIDGE WAFER CAKES. Rub a quarter of a pound of butter into a pint of flour,—add three ounces of moift fugar, and a few caraway feeds; wet it with a: little new milk, make them pretty ftiff, roll them out into fmall thin cakes, and bake them on tins in a flow oven. RICE CAKE. Take fourteen eggs, (leaving out fix whites) beat the whites to a light froth,—then beat the yolks for half an hour, with ten ounces of loaf- fugar beaten and fifted fine; put in half a pound of rice flour fifted through a hare fieve ; add a little brandy, and the rind of one lemon grated; put in the whites, with a little grated nutmeg,—beat them all well together, put it in a cake pan, and bake it in a quick oven for three quarters of an hour. 0,2 QUEEN ( ) QUEEN CAKES. TaIce one pound of butter, three quarters of a pound of fugar beaten and fifted, put it down be¬ fore the five to warm, then beat it for half an hour; put in one pound of fine flour, eight eggs well whificed, a nutmeg and cinnamon beaten, a few almonds flired, and one pound of currants ; mix it well together.—butter fome fmall pans and put it in, with a bit of lemon and orange peel on the top, and a little fugar dufled on them, then bake them fifteen minutes in a moderate oven. You may make them without currants, if you chufe. WHITE FRUIT CAKE. Put a pound of loaf fugar beaten and fifted into a bowl, add to it one pound and a half of butter, beat it well, put to it ten eggs, a pound and a half of flour, two pounds of currants wafhed and pick¬ ed, half a pound of almonds blanched and fhred, half a pound of orange and lemon peel, a little brandy and fpice ; beat it all well together, butter the cake-pan, put it in, and bake it two hours in a foaking oven. SEED ( 237 ) SEED CAKE. To one pound of loaf-fugar beaten and fifted, add a pound and a half of butter, beat it half an hour; put to it one pound and a half of flour, and twelve eggs well whifked ; beat them together with two ounces of caraway feeds; butter your cake-pan, put it in, and bake it in a foaking oven one hour and a half, or more, if not enough. RICH PLUMB CAKE. Put one pound and a quarter of butter into a bowl, with three quarters of a pound of loaf-fugar beaten and fifted ; beat it for half an hour, then add a pound of fine flour, twelve eggs well whifk¬ ed, (leaving out four whites ; beat it well together, with a pound and a half of currants, half a pound of jar raifins ftoned and fliced, half a pound of al¬ monds blanched and fliced, one pound of citron, lemon, and orange peel; a little fine fpice, and a little brandy, or cinnamon water ; mix it all well together ; butter your cake pan, put it in, and bake it two hours in a good foaking oven. When done, take it out, and ice it. ICING FOR A PLUMB CAKE. Beat a pound and a half of treble refined fugar, fift it through a fine fieve, and put it into a bowl, with the whites of five eggs well whifked, a bit of Qj • gum- ( 2 3 8 ) gumdragon (half the fize of a nutmeg^ diflolved in rofe-water ; whilk it an hour, till it grows white and thick,—if it is thin, it will run off the cake. When the cake is baked, take it out of the pan, and put it on a tin ; then fpread on half of the icing with a knife, dry it in the oven,—take it out, and fpread on the other half, then dry it as before. 1 his will make it look much whiter than laying it on at once. A PLUMB CAKE. 1 ake three pounds and a half of flour, one pound of butter, and one pound of fugar,—rub them well together; add half a pint of warm cream, half a pint of thick yeaft, a quarter of a pint ol brandy, a little cinnamon, mace, and nut¬ meg, and four eggs ; mix it all well together ; add two pounds and a half of currants, one pound of raifins ftoned, one pound of lemon and orange peel, and half a pound of almonds fliced ; mix it all well together, then fet it down before the fire to raife; paper and butter the hoop, put in the cake, and bake it three hours in a foaking oven. RICH PLUMB CAKE. Put three pounds of butter into a bowl, beat it to a cream,—put to it one pound and a half of loaf- fugar beaten and fifted ; beat it a little, then add to it twenty-four eggs well beaten, three pounds of flour, a little cinnamon, mace and nutmeg, three pounds ( 2 39 ) pounds of currants wafhed and dried, one pound and a half of almonds blanched and diced, and one pound of jar raifins (toned and diced ; beat them all well together, with a quarter of a pint of brandy, three quarters of a pound of citron peel,—orange and lemon peel, of each one pound ; mix them all well together ; tie three ftieets of paper round the bottom of the hoop, butter it well, put in the cake, and bake it three hours in a foaking oven. When done, take it out, and ice it. RICH FRUIT CAKE. Take thirty ounces of butter, eighteen ounces of loaf-fugar pounded, beat it well together for half an hour; add fourteen eggs, leaving out four whites, let them be well beaten,—put three fpoon- full of thick yeaft, one pound and a half of flour, two pounds and a quarter of currants, three quar¬ ters of a pound of almonds diced, half a pound of citron, a quarter of lemon peel, the fame of orange, a quarter of an ounce of cinnamon, mace, and nutmeg, and a quarter of a pint of brandy ; beat it all well together for a quarter of an hour ; put two doubles of paper in the bottom of the cake- pan, and one round the Tides,— butter it well, put in your cake, and bake it two hours in a foaking oven. When done, take it out, and ice it. 0.4 BATH ( 240 ) BATH CAKES. Take two pounds and a half of flour, rub into it three quarters of a pound of frefh butter, and half a pound of fugar ; rub it till it is like grated bread ; add three quarters of a pound of currants wafhed and dried, grate into it half a rice of ginger, half a nutmeg, three eggs beaten, half a pint of thick ale yeaft, and four fpoonfull of fack; then make a hole in the middle of the flour, put in the yeaft and eggs, and as much warm milk as will make it into a light pafte ; make it into eighteen little cakes, put them on tins, fet them into a warm place to rife, wafli them over with egg, ftrew them over with caraway comfits, and bake them in a quick oven for half an hour. a T , . l GOOD WIGS. Rub ten ounces of butter, and ten ounces of fugar into three pounds and a half of flour, till it is like grated bread, —adding to it a little nutmeg, and a few caraway feeds ; make a hole in the mid¬ dle, and put in half a pint of thick ale yeaft, three eggs, and as much warm milk as will make it into a light pafte ; roll it out, and make it into eighteen wigs; fet then on tins, a little diftance from the fire, (for one hour) to rife, then bake them in a quick oven. GIN- ( 241 ) GINGERBREAD CAKES OR NUTS. Take three pounds and a half of flour, three ounces of rice ginger beaten and fifted, three ounces of caraway feeds bruifed, and three quarters of a pound of fugar ; mix them well together, make a hole in the middle,—melt three quarters of a pound of butter in a fauce-pan, put to it three pounds and a half of treacle; let it be juft warm, put it into your flour with four eggs,—beat it weli for half an hour with a wooden fpoon, then put into it half a pound of lemon and orange peel; butter the cake-pan, put it in, and bake it in a foaking oven two hours and a half.-You may let it {land to cool, then make it into nuts, and bake them on tins. LUN’s CAKE. Rub four ounces of butter into one quart of fine flour; add a little yeaft, three egtrs, and as much warm milk as will make it into a light pafte ; fet it before the fire to rife for one hour ; put it into an earthen pot to bake; when done cut it in round flices, butter it, and ferve it up hot for breakfaft. FRENCH BREAD. Beat two eggs with a little fait, put them into half a pint of thick ale yeaft, which has been in water C 2^2 ) water over night to take off the bitter ; have ready three pounds of fine flour, make a hole in the mid¬ dle of it,—melt one ounce of butter in a little milk,—put your yeart into the flour, with as much milk as will make it foft and light; cover it over, and fet it before the fire to rile for two hours, then make them up into little rolls or bricks as you chufe ; when they are baked rafp off the outfide. Thefe rolls are generally ufed hot at bxeakfaft, or to put into foup. LEMON CHEESE-CAKES. Grate the rinds of two lemons into a bowl, and fqueeze in the juice j add fix ounces of butter and fix ounces of fugar, the yolks of fix eggs, a little brandy, fine fpice, and two ounces of almonds beaten fine ; mix it well together, Iheet your cake- pans with light parte, put it in, and bake them for fifteen minutes in a moderate oven. ALMOND CHEESE-CAKES. Blanch a quarter of a pound of almonds, and beat them,—add fix eggs, leaving out two whites, fome lemon fkin grated, a little brandy and fpice, feven ounces of butter, and as much lump fugar as will fweeten it; mix it well, then Iheet the pans with light pafte, put it in, and bake them for fif¬ teen minutes. LITTLE ( *43 ) LITTLE ALMOND CAKES. Blanch one pound of almonds in boiling wa¬ ter, beat them in a mortar with a little rofe-water ; when they are fine, add to them half a pound of double refined fugar, two eggs, two fpoonfull of flour, half the rind of a lemon chopt fine, beat them all well together ; butter little pans, put them in, dull over them fome fine fugar, bake them of a nice brown, and keep them in a dry place. OBSERVATIONS ON POTTING AND COLLARING. Every thing for potting mull be well feafoned, covered with butter, and tied down with paper; bake it till tender, take it out of the butter, lay it on a dilh to cool. If it is beef, veal, or hare, you muft pick the firings and finews from it before you fhred or pound it, or it will not look well. Lob- fler, trout, char, pigeons, and wild fowls muft be put whole into the pot, and well feafoned, and co¬ vered over with clarified butter. When you collar any thing, roll it up tight, bind it clofe, and boil it till tender : when.it is cold, put it into a pickle made of fait and water (with the cloth on) for three days;—then boil frefh pickle, take off the cloth, and lay it in. TO ' ( 244 ) TO MAKE SALMAGUNDY. Tale a piece of cold roaft: veal, the bread of a turkey, pheafant and partridge, and cold ham j fhred each fort by itfelf,—turn a plate down on a china difli, and lay each fort by itfelf in rows with two onions and. two apples fhred ; wafli fix an¬ chovies, take out the bones, curl them, and put them on the top, and apiece of cellery (luck in the middle; garnifh them with fhalot, pickled cucum¬ bers, and mufhrooms, and eat it with oil and vine¬ gar. TO POT SALMON. Take the fkin off two pounds of falmon, feafon it with pepper, fait, mace, and cloves ; add a little falt-petre pounded, put it in a pot with a pound of butter over it, and bake it; when it is baked, pick the bones out, and fhred it, add a little of the but¬ ter it was baked in, and put it down in a pot, and cover it with the butter in which it was baked. . TO COLLAR SALMON. Take a piece out of the middle of the falmon, fplit it down the back, take out the bone and guts, fcrape o£F the fcales, and wafh it very clean ; put it in a difh with half an ounce of falt-petre, rub it well, or feafon it with pepper, fait, mace, and cloves beat j let it lie all night, then fpread a little fennel, ( 245 ) fennel, parfley, and thyme, put it on your falmon, and roll it tight in a cloth, and tie it at each end, and the middle ; boil it flowly in half water and half vinegar for one hour, take it out, and tie it tight at each end, when cold put it into the pickle it was boiled in, and ferve it up cold. TO POT LOBSTER. Boil four lobfters fifteen minutes, take out the meat as whole as you can, feafon it with pepper, fait, mace, and nutmeg ; put it into a pot with a pound of butter over it, and fome of the fpawn pounded, to colour the butter; tie a paper over the pot, and bake it half an hour, then take out the meat, and put it clofe doum in your potting pot; when it is cold, take the butter in which they were baked clean from the gravy, warm it, and pour it over the lobfter :—if this is not enough, clarify a little more, for it mull be covered well with butter. TO POT LAMPREY. Skin and gut them very clean, feafon them with pepper, fait, mace, and nutmeg; lay them in a pot with fome butter, and bake them till tender; take them out, put them in a potting pot, pour the but¬ ter over them, and, when cold, cover them with paper. TO ( ) TO POT EELS. Skin and gut fome large eels, wipe them dry with a cloth, feafon them with pepper, fait, mace, and nutmeg ; put them in a pot with their backs downwards; cover them with butter, tie them down with paper, and bake them three quarters of an hour in a moderate oven ; when done, take them carefully out with a fiice, lay them in a plate to cool, put them into the pots with their backs downward, and pour over them the butter they were baked in. When , you ferve them up, dip your pot in hot water, turn them out on a difh, and garnilh them with parfley. TO POT PIGEONS. Pick, clean, and draw the pigeons, trufs them as for boiling, feafon them with pepper, fait, mace, and doves; put them in a pot, cover them with butter, tie them down with paper, and bake them till tender; take them out, lay them in a plate to cool, then put them in the potting pots, and pour . the butter over them. TO POT MOOR GAME. Pick and draw three moor game, make them ■very clean, tuck in their legs, feafon them with pepper, fait, mace, cloves, and nutmeg beaten very line, ( 2 47 ) fine, and mixed well together; make them pretty high with the feafoning, and put them into a mug that will juft hold them, with two pounds of butter over them ; tie a paper over the mug. and fet it in¬ to an oven to bake till they are tender, but not too much done ; then take them out of the butter, let them cool, and put each into a potting pot that will juft hold them, fill the pots up with the butter in which they were baked,—if it is not enough, clarify fome more, and fill them up. TO POT WOODCOCKS. When they are clean picked, take out the giz¬ zards, but not the trail, (for that is the beft); fea- fon them with mace, nutmeg, pepper, and fait; lay them in a pot with as much butter as will cover them, bake them three quarters of an hour, then take them out, and put 'them into pots that will juft hold them,—cover them over with the butter in which they were baked ; if this is not enough, clarify fome more, and fill them up. TO POT BEEF. Season three pounds of lean beef with cloves, mace, nutmeg, pepper, and fait; lay it in a mug, with as much butter as will cover it; bake it till it is tender ; take it out, chop it very fine, and pound it in a mortar with fome of the butter it was baked in ; prefs it clofe down in the potting pot, and pour the remainder of the butter over it. TO * ( 248 ) TO POT PI AM AND FOWL. Chop a piece of cold boiled ham fine, beat it in a mortar, with fome pepper, mace, nutmeg, and a little clarified butter ; put a little of it into a glafs bowl; then b6at fine the breaft of a fowl, feafon it a little as above ; then lay fome fowl into the glafs, then a layer of ham, and fo on of each alternately till the glafs is filled,—prefs it tight down, and pour clarified butter over it. TO POT HARE. *r' Case a hare, and cut it up as for eating,—take away the head and fmall bones, feafon the four legs and the back with pepper, fait, mace, and nutmeg ; put them in a pot with a pound of but¬ ter over it; tie it down with paper, and bake it in a moderate oven one hour ; when done, pick cut the bones, Hired it fine, pound it in a mortar with fome of the butter it was baked in, put it tight down in a pot, and pour fome clarified butter over it. TO POT VENISON. Bone a piece of venifon, feafon it well with pep¬ per, fait, mace, and nutmeg ; put it in a pot, with as much butter as will cover it; tie it over with brown paper, and bake it till tender in a moderate oven j ( 2 49 ) oven ; when done, take it out of the gravy, let it cool,—pick out the (kins and finews, fhred it fine, and pound it in a mortar,—then take the butter clean from the gravy it was baked in, and put amongft it:—-ifit is nothigh enough feafoned, add more:—put it down in a pot, and cover it with clarified butter. Hare is potted the fame way. TO POT MARBLE VEAL. . Cut a piece off a fillet of veal, feafon it pretty high with pepper, fait, mace, and nutmeg ; put it into a pot with fome butter over it, and bake it till it is tender ; take it out of the gravy, (hred it, put it in a mortar with fome of the butter it was baked in, and pound it till it is like a parte ; take it out of the mortar, lay it on a plate,—then take fome boiled tongue or ham, chop it fine, and pound it in a mortar with a little of the butter the veal was baked in :—lay fome of the veal in the bottom of the pot, and fome ham or tongue in lumps over then a layer of each till the pot is full; prefs it down, and cover it with clarified butter When you ferve it up, cut it in dices, and garnidiit with pardey. TO COLLAR A PIG. Kill your pig, fcald it, and take the hair clean off; draw it, fplit it down the belly, and bone it; feafon it well with pepper, fait, and beaten mace ; (ay fome ham and tongue in rows, with fome yolks R of ( 250 ) of hard eggs, parfley, and fweet herbs between the rows, the fame way as in veal; roll it tight up, tie it in a cloth,’ put it into a pot with fome foft water, a bunch of fweet herbs, and a few bay leaves, and let it boil llowly for one hour and a quarter ; when done, tie it tight up at each end,— when it is cold, put it in a pickle, the fame as for brawn, and ferve it up in flices. TO COLLAR A CALF's HEAD. Take a calf's head with the {kin on, fcald off the hair, rip it down the face, take out the bones from the meat, fteep it in warm milk and water to make it white, rub it with the white of an egg, and feafon it with white pepper, fait, mace, and nutmeg; Hired fome parfley and thyme very fine, lay it all over the head; cut off the ears, lay them on the thin part of the head, roll it up tight, tie it in a cloth, then boil it one hour and a half in foft water and a little milk, to keep it white; when, done, tie it up tight as before :—when it is cold, put it in a pickle, the fame as for brawn, and ferve it up in flices. TO COLLAR EEL. Skin and bone a large eel, wafh it clean, dry it with a cloth, lay it flat, and feafon it with pepper, fait, mace, and nutmeg ; lay on it a good deal of parfley and fweet herbs Aired fine ; roll it up, tie it ( 2 5 l ) it tight in a cloth, put it in a fauce-pan with fotne water and a little vinegar, a bay leaf, one onion, and the bones of the eel; let it boil flowly for half an hour ; take it .out, tie the cloth tight, and keep it in the liquor it was boiled in. When you ufe it, lay it in a difli, with parfley round it:—or you may ferve it up in flices. TO COLLAR VEAL. Bonk a bread of veal, lay it flat upon a table, and feafon it with pepper, fait, mace, and nutmeg; —cut fome tongue and ham half an inch thick and four inches long, lay them in rows on your veal; Aired fome parfley, thyme, and fweet mar¬ joram, and lay it between one row, with the yolks of fix hard eggs in another row,—and fo on, till you have done the whole ; then roll it tight up, and tie it in a clean cloth ; put it into a pan with the bones of the veal over it, a little water or broth, one onion, and a bunch of fweet herbs; flop it dofe down, and let it boil flowly for an hour and a half;—when done, take it out, tie it tight at each end, and fet it on a dilh to cool. You may ferve it up whole or in flices, and keep it in pickle, the fame as brawn. R 2 TO ( 252 ) TO COLLAR BEEF. ✓ Take the thin part of a flank of beef, rub it well with fait and falt-petre, let it lie for four days, —wafh it, and feafon it well with pepper, mace, cloves and nutmeg ; fhred a great deal of thyme, parfley, fweet marjoram, and favoury very fine, lay it on the beef, roll it up tight, and tie it in a cloth ; put it in a pot with fome water, three bay leaves, one onion, and fome black and clove pep¬ per ; flop it clofe down, let it flew for three hours, —or more, if not tender ; when done, take it out, and tie it tight at each end, lay it on a table, put a weight on it to prefs it down, and let it lie all night. When you ufe it, cut it in thin flices, lay it in a difh, and garnifh it with parfley. TO COLLAR A SWINE’s FACE.. Make it clean, and rub it with fait and a little falt-petre; let it lie a week, then boil it tender, take out the bones while it is warm,—have ready two cow’s heeels boned, put them on the cheek, roll them tight up, put it in a cloth, and boil it one hour ; tak.e it out, and tie it tight at each end; lay it on a table, and put a weight on it to'prefS it down. When it is cool, keep it in a pickle the fame as brawn, cut it even at each end, and ferve it up whole or in flices. MOCK / ( 2 S3 ) MOCK BRAWN. Take a piece of the belly part of pork and a cheek, rub it with fait and falt-petre, let it lie for four days, then boil the cheek and take out the bones; bone two ox feet that have been boiled tender, cut the head and them into dices, lay them on the pork, and roll it tight up; tie it in a cloth, and boil it in foft water for three hours; when it is done, take it out, and tie it tight at each end ; fet it up on one end, with a trencher and a weight on the other to prefs it; when it is cold, take off the weight and cloth, bind it round with a fillet, and keep it in a pickle as above. TO MAKE BRAWN. When it is cut up and boned, put it into cold water for one day and night,—take it out, dry it with a cloth, rub it well with fait and a little falt- petre, and let lie for eleven days and nights; dip it in warm water, roll it up tight, tie it in a coarfe cloth, and boil it in hard water till tender; when done, bind it very tight with filleting; when it is cold, put it in a pickle made as follows:—Boil fome water with a handful of chifel, and two hand¬ ful of fait for half an hour, then ftrain it; when it is quite cold, put in the brawn ; or you may keep out the chifel, and boil fait and water. R 3 TO ( 2 54 ) TO SALT TWO LARGE HAMS. Put two ounces of falt-petre and two ounces of coarfe fugar among two pounds of fait; dry it well before a fire, then rub your hams well with it,—- the more you rub them the better they will take the fait; lay them into a tub, or a large tray, and put the fait over them that is left after rubbing ; let them lie nine days, turn them once in that time, rub on them one pound of fait, and let them lie ten days more ; take them out of the pickle, fcrape and dry them with a cloth, fprinkle on them a lit¬ tle more fait, and hang them up to dry.—Tongues are cured the fame way. TO SALT BACON. When the pig is cut up, take off the head and the hams, cut off the chine bone, but leave in the fpare ribs, as they will keep the badon from ruft- ing ; fprinkle on it two ounces of falt-petre pound¬ ed fine ; let it lie all night, rub it well with com¬ mon fait dried before the fire, lay it on a table that the brine may run from it; let it lie for twelve days, then turn it, and rub it well with fait; let it lie ten days more, fcrape and dry it with a cloth ; fprinkle on it a little fait or fchilel, and hang it up to dry. TO ( 2 55 ) TO MAKE ASPIKE JELLY. Spread fome flices of veal and ham in the bot¬ tom of a flew-pan, with a carrot and turnip, and three onions; cover it over, and fet it on a flow fire to fweat; when it is brown, add to it three, quarts of broth, made as for foup, and three ounces of ifinglafs,—let it fimmer for one hour and a half, (train it through afieve into a clean flew-pan, fkim off the fet,—when it is cold, add to it the whites of five eggs, a fpoonfull of tarragon vinegar, and the juice of two lemons ; fet it on the fire to boil, ftir- ring it all the time ; let it boil for three minutes, then run it through a jelly bag till fine, and ufe it as follows. A FOWL IN ASPIKE JELLY. Take a bowl that will hold a fowl, pour in a little of the above jelly, and let it ftand till cold ; cut fome carrots, turnips, and girkins in pretty fhapes j lay them on the jelly with fome parfley leaves cut in pretty fmall flowers as you pleafe ; pour two fpoonfull of jelly over the fhapes and flowers to fallen them ; then bone a fowl, and fluff it with fome veal force-meat, roll it up in a piece of paper, and either roafl or bake it; when quite cold, lay it in the bafon with the breafl down¬ wards, pour fome more jelly to it, and let it cool; then fill up the bafon with jelly, and let it ftand all night to cool; dip the bafon in warm water, and R 4 turn C 256 ) turn it out upon the di(h. Serve it up for a fecond courfe. A FOWL IN ASPIKE JELLY ANOTHER WAY. Let your fowl be boned, feafon it with pepper, fait, and fpice, put a pound of veal force-meat into it, few it up, and fet it to flew in fome gravy three quarters of an hour ; when done, fet it on a plate to cool; take a bafon or mould that will hold it, put in a little of the jelly,—let it be cold ; then cut fome little fprigs of amulet, and lay them on the jelly,—put in the fowl with the bread down ; pour on fome more jelly,—when it is cold and quite fliff, dip your bafon in warm water, and turn it out into the difh ; garnifh it with fome coloured jelly, and ferve it up for a fecond courfe. VEAL IN ASPIKE JELLY. Take a pound of a fillet of veal, butter a paper and roll it up ; put it in a baking-pan with a little water or gravy under it, and bake it twenty mi¬ nutes ; when done, take off the paper, and fet it to cool, then cut it into diamonds or pretty leaves; put fome favoury jelly in the bottom of a foup- plate ; when it is cold, lay in the veal in a pretty form, and garnifh it round the edge with amulets cut in fmall diamonds, or half ones; pour on fome jelly, let it fland till quite fliff, then turn it out; . put ( 257 ) put round it a little coloured jelly chopt, with fome curled parfley, and ferve it up cold for a fe- cond courfe. AMULETS FOR ORNAMENTING. 0 Take three deep halfpenny plates, break into one of them three eggs, beat them, and drain them through a fieve, adding a little cochineal to make them red ; then take fix eggs, break them, put the whites into one plate, and the yolks into another; beat them and colour the whites with fpinnage juice to make them green ; let the yolks be of their own colour for yellow; have ready a (lew-pan ■with fome boiling water,—fix the plate that it may jud touch the water, put a cover over it, and fome fire on the cover,—let the (lew-pan boil (lowly, keeping the fire on the top of the cover ; when the eggs are hard, take out the plate, and put in ano¬ ther, and fo on, till they are all done. You may cut them into fhapes or flowers, &c. for ornament¬ ing, and ufe them as the receipts direct. LOBSTER IN SAVOURY JELLY. Boil a fet of calf’s feet to a (Irong (lock, drain it into a dew-pan, Ikim off the fat, add to it two ounces of ifinglafs diffolved in a pint of boiling water ; let it (land till cold,—then add the whites of four eggs, a tea-cup full of tarragon vinegar, the juice of one lemon, and the rind pared very thin; ( 258 ) fet it on the fire to boil for ten minutes, ftirring it all the time with a whilk, then run it through a jelly-bag 1 , till it is fine. Put a little into the pot "that you defign for a lobfter ; let it cool; take a fmall lobfter that has been boiled, lay it with the back downward upon the jelly, and ornament each fide of the lobfter with fprigs of amulet, fome curled parfley, and flices of lemon neatly placed ; pour on a little jelly gently to fallen your ornaments ; when . cold, fill your pot up with jelly, let it Hand till cold, and turn it out. SMELTS IN SAVOURY JELLY. Make your fmelts clean, put them in a ftew- pan with fome water, a little fait, and two fpoon- full of vinegar; fet them on the fire to fimmer for fifteen minutes, then take them carefully up and drain them ; put fome of the above jelly in a deep plate; when it is cold, lay in the fmelts, pour fome more jelly over them, and (when cold) turn them out. CRAY-FISH IN SAVOURY JELLY. Boil fix cray-filh in fait and water; when they are cold, take a bowl with a little favoury jelly, fet on three cray-filh with their backs down, a few fprigs of parfley, fome ftnall flices of lemon, and pour on a little jelly; the fame as for lobfter; let it Hand till cold, then lay in the other three cray-filh, and ( 259 ) and pour in fome more jelly; when cold, turn it out, and garnifh it with parfley. PRAWNS IN SAVOURY JELLY. Put fome jelly into a deep plate,—when cold, make a ftar of amulet, and lay it in the middle of the plate; take fome cold boiled prawns, pick off the beards, lay them neatly round the amulet with the backs down ; pour on a little jelly ; when fet,' fill up the plate with more jelly ; when cold, turn it out. SOALS IN SAVOURY JELLY. Take a large foal, boil it in fait and water,— when cold, cut it out in handfome fillets, lay them neatly into the difh you intend to ferve them in, with fome parfley leaves over them; mix a little pepper, fait, vinegar, a fhalot fhred, and a tea- fpoonfull of oil all together, and pour it over the foal; then take fome jelly that is cold, and with a fpoon place it neatly over the foal, garnifh it with cold paifley, and ferve it up for a fecond courfe. CHICKENS IN SAVOURY JELLY. Roast two fmall chickens; when they are cold, have ready a little of the jelly in a bafon that will juft hold them ; when it is fet, lay in the chickens with the breafts down, pour in a little jelly, and let it ( 160 ) it (land to cool; then fill up the bafon, let it ftand all night to cool, turn it out, garnifh the difh with fome coloured jelly and parfley, and ferve them up for a fecond courfe. ANOTHER WAY. Take two cold roaft chickens, cut them up the fame way as for eating, pick off the Ikin, put them in a ftew-pan with a little oil and vinegar, pepper, fait, and fhalot Hired fine, give them a tojs in the pan to mix them well; put the two breads in the middle of the difii, placing the legs and wings neat¬ ly round them ; put over them fome parfley leaves, with a fpoon place fome cold jelly loofely over them, and ferve them up for a fecond courfe. [A SAVOURY CAKE. Take three pounds of veal chopt fine, and two pounds of beef fuet chopt fine ; feafon it with pep¬ per. fait, and fpice, pound it well in a mortar, add to it the yolks of eight eggs, and two pounds of ham cut in dice, mix it well with a wooden fpoon, put it in a round deep pan that will juft hold it, and bake it one hour and a half in a moderate overt. You may ferve it up hot with fome cullis under it; or you may let it cool, and make a fnaiPs houfe, &c. by ornamenting it with butter and amulet. \ A ( *6i ) A BEE-HIVE OF A SAVOURY CAKE. Let your favoury cake "be made as above, put it in a deep ftew-pan, form it a little wider at the bottom than at the top ; bake it in a flow oven,— when done, fetit in a dilh to cool; then cut a hole in the fide, the fame as a bee-hive has ; ornament it with butter in round rows, bind it round with fhreds of laurel leaves to imitate the briar that binds the ftraw together when they make the hives ; colour fome afpike jelly yellow with a little faff- ron ; when it is cold, lay it round the hive to look like honey, and ferve it up for the middle of a fe- cond courfe. If it is neatly dope, it will look very pretty. A HARE CAKE. Case your hare, wafti it clean and bone it, Hired it very fine, put to it one pound of beef fuet, and one pound of a leg of mutton ; mince it all very fine, add to it fome fweet herbs, pepper, fait, mace, cloves, and nuttneg ; pound it in a mortar ; add to it the yolks of fix eggs, one pound of ham, and half a pound of fiat bacon cut in dice; mix it up to¬ gether, put it into a ftew-pan fh’eeted with bacon, and fome flices of bacon over it, and fet ir in the oven to bake; when done, fet it on a plate to cool, —when cold, raife a rim of butrer round it, garniih it with amulets, green parfley, laurel leaves, red beet, and one carrot, cut in flowers; take fome fa¬ il voury ( 262 ) voury jelly made as for lobfter ; colour forne of it red and fome green, place it neatly over the top, and ferve it up for a fecond courfe. A HAM IN JELLY. Let your ham be foaked in water, and boiled till tender ; pare it neatly, let it Hand all night to be thoroughly cold ; put fome favoury jelly in a deep dilh,—when it is fet, place fome fprigs of a- mulet on it, fome carrots and turnips cut in fhapes, and pour fome more jelly on to faften the orna¬ ments ; when it is quite cold, place the ham in the dilh that you intend to ferve it in, and put round it three handfull of picked parfley ; then dip the dilh with the jelly in warm water, turn it carefully over the ham that you do not break it, and ferve it up for a fecond courfe. TO MAKE CALF’s FEET JELLY FOR A MARBRAY, &c. Put a fet of calf’s feet well cleaned into a pot with four quarts of water,—boil it gradually four hours to reduce the ftock to two quarts, then drain it into a deep liew-p2n ; let it Hand all night, take off the fat, put to it the whites of four eggs whilk- ed, a bottle of mountain wine, a few coriander feeds, the juice of two lemons, a quarter of a pound of ifinglafs diffolved in a pint of boiling water, and as much fugar as will fweeten it to your tafte j fet C 2 *3 > it over a clear fire, let it boil fifteen minutes, run it through a jelly bag till it is quite fine, and ufe it as follows. TO MAKE A MARBRAY. Put a quarter of a pint of the above jelly into a fmall china bowl, let it Hand till it is cold,—then cut fome green amulets in lengths and leaves, lay it on the jelly in the form of a tree, and at the ends of the fprigs put fome dried apricots or cherries, then pour on a little more jelly ; when that is cold, lay fome more green amulet in fprigs round the fide of the bowl, and at the end of each fprig lay fome red amulet, cut in the form of grapes, with fome like rofes, and any other pretty Ihapes; then pour a little more jelly gently on to fallen the fprigs; when that is cool, fill your bowl up with more jelly, and let it Hand all night; dip the ba-‘ fon in warm water,—put a china dilh on the top of the bafon, turn it upfide down, and ferve it up for a fecond courfe dilh. ARTIFICIAL FRUIT. Take fome of the above jelly, put it into a llew- pan with the yolks of three eggs, the juice of two oranges, and a bit of fugar ; let it over a fire, and ftir it all the time till it is near boiling; take it off, let it Hand till almolt cold ; then dip a feather in a little fweet oil, and do your peach or apricot mould lightly with it j dip your finger in a little carmine, and ( ^4 ) v • and colour the Tides of the moulds with it,—fill the moulds with the jelly, and let them (land till they are cold ; open the moulds, take them carefully out, lay them in a china difli, with a fprigof laurel at the end of each fruit; garnifh them with fome green leaves, and ferve them up for a fecond courfe, or for fupper. A MARBRAY WITH ARTIFICIAL FRUIT. Put fome clear calf’s feet jelly in a bafket mould, let it hand till it is cold, then lay in fome artificial apricots or peaches;—(they mull be quite fliff and cold, or elfe they will break and mix in the jelly ): cut a piece of green amulet in the form of a fprig, lay it to one end of the peach or apri¬ cot, then pour on a little more clear jelly, juft warm enough to pour, (for if it be any hotter it will melt the fruit, and TpoiTthe jelly); garnifh the Tides of the mould with amulet cut in fprigs and flowers; then pour in a little more jelly,—when that is cold, pour in a little more, and do fo till the mould is full let it ftand all night, dip the mould in warm water, and turn it carefully into the difh. Serve it up for a fecond courfe. If the jelly is very fine, and the fruit laid neatly in, it will look very handfome. A C a<*5 ) A HEN's NEST. Take four fmall pullet eggs, make a hole at •each end, blow out the infide, flop one of the holes with a bit of pafte, and fill it full of blamonge ; let them (land to cool,—then put fome clear calf's feet jelly in a bowl, fet a fmall bafon in the middle of the jelly, and let it ftand till it is cold ; then put S little warm water in the bafon to loofen it,—take out the bafon, and peel the egg-fhells of the bla¬ monge, and put them in the hole where the bafon was. Have ready fome lemon fkin cut like ftraw, boiled in fugar and water to take off the bitter,— lay them round the eggs, pour on fome more clear calf's feet jelly, let it ftand till it is quite cold and ftiff,—dip it in warm water, put the difh on the top of the bowl, turn it out, and ferve it up for a fe- cond courfe, or for fupper. BLAMONGE. Pi£K three.ounces of jfinglafs, put it in a ftew- pan with a pint of boiling water, let it fimmer on a flow fire till it is quite diffolved, add ro it one quart of cream* a flick of cinnamon, a few coriander feeds, the rind of one lemon pared very thin, and two laurel leaves; let it boil for three minutes, and fweeten it to your tafte ; take it off, and ftrain it through a fieve, ftjrripg it till almoft cold $hen do your moulds with a little fweet oil, wipe them with 9 <;lean ejpth, and put, in the blamonge; S let ( 266 ) let it ftand till it is cold and ftiff, then loofen it round the edges of the mould with a pin, take it carefully out, lay it in the difh, and ferve it up for a fecond courfe, or for fupper. A CHERRY TREE IN BLAMONGE. Take fome clear calf’s feet jelly, colour it red with fome prepared cochineal, and fill the cherry moulds with it; let it ftand till it be cold and quite ftiff; then cut fome green amulet in fprigs and leaves, put them in the bottom of a bafon in the form of a tree,—take the cherries out of the moulds, and put them to the end of each fprig, and pour on a little blamonge (almoft cold) to fatten them ; when that is fet, pour on them fome more, —and do fo till your bafon is full:—let it ftand all night to cool, then dip the bafon in warm water, turnfit out upo*a difh, and ferve it up for a fecond courfe. A FISH-POND WITH GOLD AND SILVER FISH. Fill fome filh moulds with blamonge, let them ftand till they are cool and ftiff; put fome clear calf’s feet jelly in a bowl,—when it is fet, take the fifh out of the moulds, and gild one half of then! with gold, and the other half with filver leaf, lay them neatly in the jelly, and pour on a little more to fallen them ; when that is cold, fill up the bowl with ( 26; ) with clear jelly, and let it dand all night to diffen ; then dip the bowl in warm water, turn it out oil a difh, and ferve it up for a middle or corner difh in a fecond courfe. A FLOATING ISLAND. .Take a preferved apple or orange, do it over with gum water, drew it over with green fhot com¬ fits ; put a little clear calf’s feet jelly in a china difh ; when it is cold put the apple or orange in the midde of it, with fome green fprigs duck in the top of it, to look like fhrubs ; break a little clear jelly and put round it jud before you fend it to ta¬ ble,—place fome fwans round it, and ferve it up for a fecond courfe, or for fupper. DUTCH FLUMMERY. Put two ounces of ifinglafs (picked and bruifed) into a pint of boiling water, let it dmmer on a flow fire till it is quite diflolved, adding to it a dick of cinnamon, a few coriander feeds, the juice of two lemons, and the rind of one, with a pint of white- wine, and the yolks of feven eggs; fweeten it to your tafle, dir it over the fire till it fimmers, (but do not let it boi()—drain it through a fine fieve, and when almofl cold, put it into your moulds. S 2 A ( 268 ) A PYRAMID. Take fome clear calf’s feet jelly, let it be pret¬ ty diff,—wet the pyramid mould, fix it in a pot, to be deady and even, fill the top part of it (to the firft dep) with clear calf’s feet jelly, with a drop of prepared faffron amongd it, to give it a yellowifh cad; let it Hand till it is diff; take fome almonds that have been blanched and deeped all night in water, cut them the broad way, pare them neatly round in the form of a heart, arid place four of them on each corner, with fome fprigs of green amulet to come from them ; then half fill the Heps with jelly coloured with cochineal; when that is cold, fill up the mould with Dutch flummery, let it dand till it is cold, turn it out on a difh, and ferve it up for a fecond courfe. A PINE APPLE OF DUTCH FLUM¬ MERY. Dip the pine apple mould in water, fill it with Dutch flummery, let it Hand till it is cold and diff; then loofen it round the mould with a pin, turn it out upon a difh,—dip a feather in a little green¬ ing, and colour the leaves with it; put fome green leaves or coloured jelly round it, and ferve it up for a fecond courfe. You may make melons, peaches, &c. of Dutch flummery. You mud colour the melon green af¬ ter you turn it out of your mould. If peaches, rub ( s<5 9 ) rub the infides of the moulds with a little oil, and colour them with carmine, then fill them ; when cold, turn them out, and dick a green fprig in the end. TO PREPARE COCHINEAL. Pound four pennyworth of cochineal fine in a mortar, put it in a quarter of a pint of boiling wa¬ ter, add to it a piece of alum the fize of a nutmeg, let it boil for fifteen minutes, drain it through a piece of muflin, put it into a phial bottle, cork it down, and ufe it as the receipts direct. ' - i." - 1 > ' -v-'- • "i, .• 1 t- A GREEN FOR COLOyRING. Put two pennyworth of gamboge into a quarter of a pint of water,—and put half an ounce of done blue into a little water, fas much as will dilfolve it); when they are both diflolved, put them into a pan with a little fugar and a bit of alum pounded ; ftir it over the fire till it is hot, but do not let it boil ; then drain it through a piece of muflin, put it into a fmall fweet-meat pot, cover it down with a bladder, ufe it as your receipts direct. TO PREPARE SAFFRON. Put eight pennyworth of faffron into a bafon, with a bit of allum pounded ; pour on it a quarter of a pint of brandy, let it dand to infufe for four- ' S 3 teen ( 2;o ) teen days,—add to it a bit of fugar, ftrain it, put it into a phial bottle, cork it up, and ufe it as the re¬ ceipts dired. TO SPIN A GOLD WEB. Beat five ounces of double refined fugar in a marble mortar, put half of it into a brafs ladle, and fet it over a charcoal ftove that has burnt clear; Itir it with a wooden (kewer till it juft boils, take it off the fire, and have ready a tin mould or china bowl turned down upon a difh ; rub it over with a little oil to make it come off,—dip the point of a knife into a ladle, and begin to fpin over the mould as long as it will draw ; then heat it again; the only art being to keep it of a proper heat; for ifit is too hot, it will not draw,—and if too cold, it is equally bad ; but if you keep it in a proper heat it will draw to a very fine thread. You mufl fpin it acrofs and round the mould till it is quite cover¬ ed. When half of the fugar is ufed, clean out the ladle, put the other half in, and fpin it round the mould till it is all on j taking care that you do' not drop any in lumps, or it will fpoil the beauty of the web. When it is done take it oft' the mould, lay it over fweet-meats, and ferve it up for a fe- cond courfe, or for fupper.—If you do not want it immediately, fet it in a deep difh, put a tin cover and a cloth over it, to prevent the air getting in, and fet it at a diftance from the fire—it requires to be kept warm, but not hot, forthe heat will dif- folve it; and if cold, it will fall. TO ( a;i ) TO SPIN A SILVER WEB. Put three ounces of double refined fugar in one lump upon a pewter plate before the fire, letting it a little aflant; when it begins to run like clear water to the edge of the plate, have ready a tinned mould that is oiled over, turn it upon a difh, and fet it clofe to the plate ; take as much on the point of a clean knife as it will hold, and a fine thread will come from it, which you mull draw as fall as poflible forwards and backwards and round the mould, as long as it will fpin from the knife; then dip the knife into the fyrup again, and take up fome more, and fo keep fpinning on till the web is thick enough, or till the fugar is done, If you have not fugar enough, put fome more down on a clean plate, then take a clean knife, and fpin it till it is thick enough. When done, ferve it up over fweet- ineats. If you do not want it immediately, keep it the fame way as the gold web. OBSERVATIONS ON CREAMS, CUS¬ TARDS, CHEESE-CAKES, &c. • ; ' : ■' ; ' 1 /> . ; > - I When you make any kinds of creams and cuf~ tards, take care that your pan be clean :—You mud always boil your feafonings in the cream, and let it (land to cool before you put in the eggs, otherwife they will curdle. When you make le¬ mon or almond cheefe-cakes, do not make them S 4 long ( ) long before you bake them, or they will oil with (landing, and grow fad. You mud bake them in a moderate oven; for if it is hot, they will be fcorched,—if too flow, they will not rife.^-Thofe creams that are fet over a ftew*pan of boiling wa* ter to congeal, are better done with the ihfide (kin of a fowl or chicken’s gizzard, than with runnet* as it is not fo apt to break with the (kins i take care that the fire is not too hot on the top, not' that the water boil too fad, or it will break, and that fpoils the beauty of them. RASP iCE CREAM. Mix half a pound of rafp jam in a pint of thick cream, add to it half a tea-fpoonfull of prepared cochineal to give it a fine colour ; drain it through a fieve to take out the feeds, and put it into a tin or lead mould that has a clofe cover and will hold two quarts, which is generally called an ice-well; then put it into a pail of broken ice, with a good deal of fait in it,—work the mould round for half an hour, and keep the ice clofe to the Tides of it; take off the cover, and take great care that you do not let any of the fait or ice get into it, or it will fpoil the cream; dir it from the edges of the mould, and^do fo till all the cream is frozen up ; then put it into a fluted lead mould that will hold a pint, put a piece of paper over it, put the covet clofe on, fet it in the middle of a pail, with ict and fait under and over it, and let it fland among the ice for two or three hours, to grow ftiC*— When ( ®73 ) Whqn yAM want it^ dip the moulds in cold water, turn it out on a plate, and ferve it up with the de- fert after dihher. BROWN BREAD ICE. Take half a pound of brown bread crumbs, put them into a pint and a half of good thick cream, fweeten it to your tafte with clarified fugar, put it into an ice-well with a cover on as before, then fet it into a pail of broken ite and fome fait; Work it well for half an hour, and as the cream freezes to the edge of the mould, (Hr it down ; continue this till the cream k quite frozen * put it into a fluted lead mould, with a paper and a cover on it; put it in a pail -with ice and fait under and over it, and let it ftand for two hours. When you want it, dip it in cold water, and turn it out on a plate. Bifcuit ice is made the fame way ; only grated bifcuit is ufed inftead of crumbs of bread. SHADDEROT CREAM. Pare two lemons very thin, and put the parings into a pint of water, fqueeze to them the juice ; let it ftand for one hour, then drain it through a tieve, and fweeten it to your tafle with clarified fugar ; put to it a little eflence of fhadderot to give it a fine flavour, then put it into an ice-well, cover it down, and freeze it as before ; put it into four or five fhadderot moulds j lap each of them ( 274 ) in a fheet of brown paper, and put them into a pail of broken ice and fait. When they are wanted, dip them in cold water, turn them out on a plate, and flick a fmall fprig of laurel in the larger end ; do them over with a brufh dipped in a little prepared faffron, and ferve them up as before.* - Four or five will make a pretty plate. ITALIAN ICE CREAM. Boil a pint of cream with a few coriander feeds, a flick of cinnamon, and a piece of lemon (kin, for ten minutes ; put in as much loaf-fugar as will fweeten it; (train it into a bowl, and let it cool,— then put it into an ice-well, and ice it as before. When it is grown fliff, you may put it into what fhape-moulds you pleafe; lap them up in brown paper, put them into a pail with ice and fait under and over them ; let them lie for two or three hours, and turn them out as before. If you chufe to have them yellow, when you take them out of the moulds, brufh them over with a little prepared faffron. ORANGE ICE CREAM. Squeeze the juice of three Seville oranges into a bowl with a pint of water, the rind of one orange, and as much fugar as will fweeten it; let it (land for two hours, ftrain it, put it into an ice- well, and freeze it j then put it into leaden orange moulds. ( 2 75 ) moulds, lap them up in paper, put them into a pail with ice and fait under and over them, and let them hand two hours or more; dip them in wa¬ ter, turn them out upon a plate, and garnifh them with green leaves. Lemon cream is made the fame way. PEACH ICE CREAM. Put half a pound of peach jam into a pint of water, add to it the juice of two lemons, mix it well, and drain it through a fieve ; if it is not fweet enough, add to it a little clarified fugar ; put it into an ice-well, and freeze it pretty ftiff; then put it into peach moulds, lap them up in paper, put them into a pail with ice and fait under and over them, and let them lie two hours to diffen. When you want to ufe them, dip them in cold water, turn them out on a plate, colour them with a little prepared cochineal, and garnifh them with green leaves. ICE CREAM OF APRICOTS. Pare and done fourteen apricots, put them into a preferving pan with three quarters of a pound of loaf-fugar, and a pint and a half of water ; fet it over the dove to boil for twenty minutes; when they are boiling, bruife them with a fpoon, take them ( 276 ) them out, and rub them through a hair fieve into a bowl:—when the apricots are cold, put to them one pint of cream, mix it well together, put it into the ice-well, and freeze it pretty diff; then put it into apricot moulds, lap them in paper, and put them into a pail with fome ice and fait under and over them ; then let them lie two or three hours to freeze. When you want them, dip them in cold water, turn them out on plates, colour them with cochineal to look like apricots, and garnifh them with green leaves. ICE CREAM ANOTHER WAY. Squeeze the juice of eight fweet oranges into a bowl, add to it half a pint of water, and as much fugar as will fweeten it; drain it through a fieve, put it into an ice-w'ell, and freeze it till it is diff j put it into a lead pine-apple mould, lap it well up in paper, put it into a pail of ice, and fait under and over it, and let it ftand for three hours.— When you want it, dip your pine apple in cold water, turn it out on a plate, green the leaves of the pine-apple with fpinnage juice, and garnifh it with green leaves. You may put this cream into melon and pear moulds. If a melon, you mu(l green it with fpinnage juice;—if a pear mould, you mud dreak it with red. TEA ( *77 ) TEA CREAM. Put three quarters of a pint of milk into a ftew- pan with a quarter of an ounce of fine green t 1 COFFEE CREAM. Grind one ounce of coffee, put it into three quarters of a pint of boiling milk,—let it boil for ten minutes, then take it off, and let it ftand a little to fettle; pour it clear off from the grounds into a clean bowl; add to it two ounces of fugar, with half a pint of thick cream, and put to it the infide (kins of two fowls* gizzards; let it ftand for one hour, drain the cream two or three times back,, wards and forwards ; then put it into a china difh, fet it over a flew-pan of boiling water, with a co¬ ver over it, and fome charcoal on the coyer;—it will foon fet: when it is done, fet it in a cool place, and ferve it up for a fecond courfe. '> • " * * ' " ' / . ‘ U J .1 ' ‘: CHO- ( 278 ) CHOCOLATE CREAM. Scrape fine two ounces of chocolate, put it into a marble mortar, with a little boiled cream to dif- folve it; pound it for half an hour; take it out, and put it into a chocolate pot., with one pint and a half of boiling cream ; fet it on the fire to boil, and mill it all the time; put it into a bowl, and fweeten it to your tafie ; when it is almoft cold, put in two infide fkins of gizzards, wafhed clean ; let it Hand for one hour, drain it through a piece of muflin into a china difli, fet it over a llew-pan of boiling water, with a cover and fire on it as before ; when it is fet, take it off,—let it cool, and ferve it as above. RASPBERRY CREAM. Put one pint and a half of cream into a china bowl, add to it half a tea-fpoonfull of cochineal, to give it a colour, whifk it to raife a froth,—and as it rifes, take it off, and lay it on a fieve; when you have got as much froth as will ferve to cover the cream, put into your bowl half a pound of rafp jam, mix it well together, ftrain it through a fieve to take the feeds quite out of it; put it into a glafs bowl or deep china difh, and the froth over it. It is proper for a corner difh for a fecond courfe, or a middle difh for fupper. HARTS- * ( 2 79 ) HARTSHORN CREAM. Boil a quarter of a pound of hartfhorn fhavings in two quarts of water, till it comes to half a pint; run it through a jelly bag, put to it one pint-of thick cream, a flick of cinnamon, and two laurel leaves ; fet it to boil for five minutes,—take it off, let it Hand a little, then pour it into jelly glaiTes, and let it (land all night to cool;—-dip your glaffes in warm water, turn them out into a difh, and flick them over with flices of almond cut longways. Serve it up for a-fecond courfe, or middle difh for fupper. > ! . ITALIAN CREAM. Put one pint and a half of cream into a flew- pan with a flick of cinnamon, a few coriander feeds, and a little rind of lemon ; fweeten it to your tafle; fet it on to boil for five minutes j take it off, let it fland till almoft cold,. anjd put in the inner fkjn of two gizzards wafhed clean,—let it fland for one hour and a half, flrain it through a fieve two or three times, pour it into a china difh clear from the fettlings, fet it over a flew-pan of boiling wa¬ ter with a cover and fire on it; when it is fet, take it off, and fet it to cool;—colour a little cream with cochineal, whifk it up to a froth, drain it on a fieve, lay it on the top of the cream, and ferve it for a corner difh for dinner, or a middle difh for fupper. PISTACHO ( a8e ) PISTACIiO CREAM. , 19 i e -y> Boil a quart of cream with a ftiob of cinnafflQH, and as much fugaras will fwe0te.fi it fp yppr ; tafte; kake a quarter off a pound iff .pjftlichp nutjs,; talte off the fkins, pound them- iff a mortar, pijx; tjoeiff with the cream,.and green if wjdhft little ffpinnagP juice j put to it -tfm inhde fkins' of two gizzards, let it ftand for one hour and a half.-^ftrajn it, put it into a dith* and fet it oypv a ftew-pap of boiling water, with a cover and fire pnit ; Vfheff it is fet, take it off, and fet it in a cool place ; garnjjhs fhp edges of your dilh with whole piffacho nuts peeled, and ferve it up as before. Vi Mi A'fi SNOW CREAM. 6 'i franco f t , , fiosvmar.b •; ujs '^ ,rs , t' fy : ‘li r ***~**5 : - • s:;t to r 'io} j r i ao. si vd c a nil r> /; : r ANOTEER C 281 ) ANOTHER WAY. \ Beat up the whites of eight eggs to a ftrong froth, as before, adding a little fugar ; have ready a broad ftew-pan with boiling milk and water ; put in the froth, and let it boil two minutes ; take up the froth, cut it into fquare pieces, and lay it neatly in a difh ;• cut fome fvveet-meats in pretty fhapes, and lay them on each fquare,—pour fome nice boil¬ ed cuftard round it, and ferve it up as before. BURNT CREAM. Boil a pint of cream with a little fugar, and a bit of the rind of a lemon ; then beat the yolks of fix eggs and the whites of three ; when the cream is cold, put in the eggs, with a fpoonfull of rofe- water,—fet it over the fire, and keep ftirring it till it is thick ; pour it into a difh, and when it is cold, fift fome fugar on the top ; then hold a hot fala- mander over it till it is very brown, and ferve it up for a fecond courfe. RHENISH CREAM. Put one pint of Rhenifh wine in a ftew-pan, with a flick of cinnamon, the juice of two Sevile oranges, the yolks of fix eggs, and half a pound of loaf-fugar; fet it on the fire, ftirring it all the time till it grows thick, (but do not let it boil, or it will T curdle) j ( 282 ) curdle"); when it is as thick as cream, drain it through a fieve into a china difh, or put into jelly glafles. All other wine creams are made the fame way. LEMON CREAM. Boil a pint of cream ; when it is cold, add to it the yolks of four eggs, three ounces of loaf-fugar, and the rind of a lemon grated ; fet it over a fire, and ftir it till it is pretty hot; put it in a bafon to cool.—then lay lemon peel cut like flraws over the top ; or you may put it into glafles, and fet it round a defert frame among jellies. WHITE LEMON CREAM. Take three lemons, pare them very thin,—put the parings and juice together in a bafon with a pint of water for two hours; add a few coriander feeds, a (tick of cinnamon, the whites of feven eggs, a little rofe-water, and half a pound of fugar ; fet it on the fire to fimmer, but not boil;—(it mud be as thick as cream) then drain it through a fieve, put it into a glafs bowl, and ferve it up cold. If you would have it yellow, add the yolks of two eggs. ORANGE X C 283 ) ORANGE CREAM. Take four large Sevile oranges, grate off the rind, and put it in a bafon with a pint of water, and the juice of the oranges; let it dand one hour, —add fix eggs, leaving out three yolks ; whifk it all well together, drain it into a dew-pan, with as much fugar as will fweetenit; fet it on the fire, dir it all the time, and when it grows thick, take it off, and ferve it up in jelly glades on a falver or defert frame, or in a glafs bowl. TRIFLES. Take three long bifcuits, cut them in flices, and lay them in a difh; pour as much white-wine over them as they will drink; then take a pint of cream, put in a little fugar, and fqueeze in a little of the juice of a lemon, and a bit of the rind ; whifk it up to a froth, and lay it on a fieve ; take a little cream, put it in a dew-pan with a dick of cinnamon, the yolks of three eggs, and fugar to your tafte, fet it over a gentle fire, dir it one way till it is thick, then take it off, and pour it over the bifcuits into the difh ;—when cold, put on the frothed cream, lay round it different coloured fweet-meats, and ferve it up for a fecond courfe. T 2 cus. ( 2 ^4 ) CUSTARDS. Take one pint of cream, fet it to boil with a flick of cinnamon, a few coriander feeds, a bit of the rind of a lemon, and two laurel leaves; let it boil ten minutes, take it out, and let it cool; add the yolks of fix eggs well beaten, and fweeten it to your talle; then (train it into a ftew-pan, fet in on a fire, let it fimmer but not boil, flirring it all the time with a whilk ;—when it grows thick, take it off, put it into a bowl, and ftir it till it grows cold ; add to it a fpoonfull of brandy, a fpoonfull of rofe-water, and a few almonds blanched and fliced ; put them in culiard cups, and ferve them up for a fecond courfe. ALMOND CUSTARD. Take a quart of cream, put it in a ftew-pan with a flick of cinnamon, two blades of mace, and three laurel leaves ; boil it, and fet it to cool j blanch two ounces of fweet almonds, beat them fine in a marble mortar with rofe-water, mix it with cream, and fweeten it to your tafte; let it on a flow fire, flirring it till it grows thick ; do not let it boil, for it will curdle,—ftir it till it is almoft cold, and put it in the cups. I SACK ( 285 ) SACK POSSET. Grate a quarter of a pound of bifcuitcake, put it into a ftew-pan with a pint of cream, a flick of cinnamon, and a bit of lemon peel; fet it on a clear fire, and let it boil five minutes; take it off, and take out the rind of the lemon, and the cinna¬ mon ; put to it a quarter of a pint of lack or fvveet wine, grate in a little nutmeg, and as much fugar as will fweeten it,—ftir it till it is almoft cold, and put it into a china dilh or glafs bowl; whifk fome cream with a little fugar and wine, to a light froth, and put over it,—ftrew l'ome coloured coin- fits on the top, and ferve it up for a fecond courfe for dinner, or for fupper. A WHIPT POSSET. Put a quart of cream into a deep bowl, add to it two glades of white-wine, a piece of the rind of a lemon, a flick of cinnamon, and a piece of fugar • let it ftand a little to take the tafte of the lemon and cinnamon ; take a whifk, and whip it to a nice r light froth ; as the froth rifes, take it oft* with a Ipoon, and lay it on a hair fieve to drain. The “team mud not be too thick, or it will make your :roth heavy,—neither muft it be too thin, or it will lot life. Half fill the poflet glades with white or ed wine, put a piece of fugar, , half the bignefs of ; nutmeg in each glafs; when the froth is well Irained, fill the poflet glaffes with the froth as high ^ 3 ' as - ( 236 ) as you well can, and ferve them up on a defert frame, or on a ferver, with jellies. A WHIPT SYLLABUB. Pot a pint of cream in a bowl u'ith a quarter of a pound of loaf-fugar, the rind of one lemon grated and Hired fine, the juice of two lemons, two glades of Madeira wine, and one glafs of brandy ; let it Hand one hour, whifk it well, and as the froth rifes take it off, and put it into thefyllabub glaffes,—fill them as high as you can, and do fo till all your' cream is v.hiiked ; let them ftand all night; the next morning they will be clear at the bottom.—« Serve them up with jellies as before. LEMON SYLLABUB. Put a pint of cream into a bowl with three quar¬ ters of a pound of loaf fugar, the juice of five le¬ mons, the rinds of two rafped fine, half a pint of fweet wine,—whilk them well for half an hour, mid put them into glaffes as above. They are bet¬ ter for Handing all night. CREAM CHEESE. Take two quarts of thick cream, let it Hand two days, then lay a wet napkin four double in a deep di(h, pour in the cream, and let it Hand three days; turn it into another clean wet napkin, and let it ■ Hand ( 28 7 ) ftand three days more, take it out, lay it on a plate, and fprinkle on it a little fait. It will be fit to eat in ten days. BLADDER CHEESE. Take a dried calf’s bladder, fill it full of thick cream, tie it with a firing, and hang it on a nail ; then, as the whey drops from it, you muft tie it tighter; let it hang in the bladder ten days, then cut the bladder up the fide, and turn it out on a plate. It will be fit to eat in three days. CREAM CHEESE ANOTHER WAY. Take fix quarts of milk from the cow ; boil two quarts of cream with two ounces of loaf-fugar, put it into the milk, and add the yolks of two eggs; ftamp a few marygold leaves in a mortar, put a lit¬ tle milk to them, and ftrain it through a lawnfieve into the milk and cream, to give it a colour; add to it two quarts of boiling water, and fiir it all to¬ gether ; when almoft cold, put to it two fpoonfull of runnet, and let it ftand till it comes to a curd,— break it with a difh, and have ready a thin cloth \ hold it at each end, put in the curd; and move it backwards and forwards till the whey is run from it; then lay the cloth in a cheefe-vat, cover the cheefe over with the cloth, and lay on the fiuker with a weight of fix pounds, to prefs it; turn it twice in four hours into clean cheefe cloths, let it T 4 * lie ( 288 ) lie all night with the weights on,—tnen take it out, and fait it the next day; put it into a clean piece of flannel, and lay it among frefh nettles every day. It will be ready to eat in fourteen days. ' . * i . SLIPCOAT CHEESE. — Take feven pints of new milk, and one quart of cream warmed,—put it together, with as much runnet as will turn it; when it is come, do not bleak it as for other cheefe, but lay a cloth into a cheefe-vat; take up the curd with a fkimmer, as whole as you can, lay it in the cheefe-vat, and as it drains, put in more, without otherwife touching it, till all is in ; then call over it the other half of the cloth, put on the finker, and lay a pound weight on it, for that is enough; in two hours turn it into a clean wet cloth,—next morning fait it lightly, and lay it in clean dog-grafs, and as that withers, lay it in frefli. It will be ready to eat in fourteen days. PORTUGAL CREAM. Simmer three quarters of an ounce of ifingtafs in half a pint‘of boiling water, till it is quite dif- folved; add twelve bitter almonds blanched, and beat in a mortar, and the rind of half a lemon pared very thin ; let it fiturner a little ; add half a pint of cream, the yolks of three eggs, and as much lugar as wiil fweeten it to your fatte j.ftir it over the fire a ( 289 ) a little, but do not let it boil; ftrain it through a piece of muflin ; when almoft cold, pour it into a difh, and when it is fliff, cut it out with the jiging- iron ; lay it in a china dilh in rings, and garnilh it with flowers or fweet-meats. TO MAKE A HEDGE-HOG. Blanch a pound of almonds, beat them in a mortar very fine, with a little rofe-water ; put them in a ftew-pan, with half a pint of cream, the yolks of fix eggs, and the whites of three; grate in a rind of lemon, and as much fugar as will fweeten it to your tafte ; ftir it over a clofe fire till it is thick ; put it in a difh, and make it in the form of a hedge-hog ; flice fome almonds longways, and flick it all over to look like briftles; put round it a pint of boiled cuftard. APPLE PUDDING. Pare and core fix apples, flew them tender, beat them to a fine pulp; add four ounces of melted butter, a glafs of brandy, the juice of two lemons, and the rind of one ; the yolks of five eggs, and the whiles of three ; a little cinnamon and nutmeg, and as much fugar as will fweeten it to your tafle; mix it well, flieet your difh with light pafle, bake it in a moderate oven one hour. LITTLE ( 2 9 0 ) LITTLE BAKED PUDDINGS. Put half a pint of water, and four ounces of but¬ ter to boil in a iiew- pan ; then add four table fpoon- full of fine flour, ftir it over the fire fix minutes; take it off, put it into a bafon to cool; add the yolks of fix eggs, the rind of one lemon grated, and half the juice ; a glafs of brandy, fome nut¬ meg, and fugar to your tafte, mix it well together; butter fix common white tea cups, and put it in ; bake it,half an hour in a quick oven, turn them out on a difli, and ftrew fugar over them. CURD CHEESE CAKES. Put a fpoonfull of runnet into two quarts of new milk juft warm; when it is fet, break it with a fpoon ; put it on a fieve to drain the whey from it, work the curd through the fieve, with four ounces of butter ; add fix eggs, leave out three whites, a glafs of brandy, nutmeg, and fugar to your tafte; a few currants; mix it all well together ; fheet your cheefe cake pans with puff pafte, put in the meat, and bake them half an hour in a quick oven; ftrew fugar over them when you ferve them up. ORANGE. ( 291 ) # ORANGE FRITTERS. Break two eggs in a bafon, beat them ; add half a pint of milk, and four fpoonfull of flour, a little fait and nutmeg, mix it well together ; pare two Seville oranges, and cut them in round flices not very thin ; put them in your bafon, ftir them in; have ready your frying pans, with lard hot; drop in your fritters, fry them of a light brown, put them in a china difh, and drew fugar over them, and ferve them up hot. DROP BISCUITS. Beat the whites of four eggs with a knife upon a plate, to a froth, put it in a bafon ; add the yolks of two, beat it a little; add nine ounces of lump fugar beat, eight ounces of flour, and the rind and juice of half a lemon; mix it all well together ; drop them on white paper buttered, drew fugar Over them, and bake them in a quick oven. ORANGE JELLY. Boil a pound of hartfhorn (havings in three quarts of water, for four hours, and till it is redu¬ ced to one quart; (train it through a fieve. let it fland all night; grate the rinds of four Seville oranges very thin, and the juice of fix; add halt a pint of water, let it fland all night to infui'e, drain it in ( 2 9 2 ) in a ftew-pan with your jelly, the rind and juice of one lemon, fet it on the fire to melt; add the whites of three eggs well beat, with fugar to your tafte; boil it fix minutes, run it through a bag till fine; when it is near cold, put it in orange moulds, or any other fhapes you pleafe; let them Hand all night to cool, then turn them out on a china difh, ORANGE JELLY ANOTHER WAY. Dissolve an ounce of ifinglafs in a pint of wa¬ ter ; add to it the juice of four Seville oranges, and the rinds of two, a little brandy, fweeten it to your tafte ; let it funnier, ftrain it through a piece of muflin ; when near cold, put it into your moulds, and let it ftand to ftiffen. You may do lemon jelly the fame way. TO MAKE OZYAT. Blanch half a pound of bitter, and half a pound of fweet almonds, beat them fine in a mortar, with fome orange, flower water ; add to it two quarts of fpring water, work it through a napkin, put it into a prelerving-pan, with two pounds of fine fugar, boil it half an hour; when it is cold, put it into bottles ; when you want to ufe it, Ihake the bottle, and put a tea-cupfull into a pint of water; if that (hould be too fweet, add more water to your tafte. TO ( 293 ) TO MAKE LEMONADE. Put three quarts of boiling water into a mug, fqueeze to it the juice of twelve lemons, and the rinds of fix, pared very thin, and as much fugar as will fweeten it; let it (tand eight hours, (train it through a clean napkin, and ferve it up in glalfes. GRATED ORANGE MARMALADE. Grate the outfide rinds of twelve Seville oran¬ ges into a mug, cut them through, fqueeze to it the juice and pulp, but no feeds; weigh it, and put it into a preferving pan.; to every pound put a pound and a half of fugar, boil it over a (love till it looks clear and will jelly, which it will do in half an hour, then put it into your pots. CALF’s FEET JELLY. Take four calf’s feet, make them very clean, and fet them on the fire in a pot with four quarts of water ; let it boil till it is reduced to two quarts, (train it off, and let it Hand till it is cold ; (kim off the fat, put it in a (tew- pan with four white ■ of eggs whilked,—add fome coriander feeds, a (tick of cin¬ namon, and a piece of lemon (kin ; fet it on to boil, and add one bottle of white-wine, one gill of brandy, the juice of four lemons', and as much, fu¬ gar as will fweeten it $ let it boil ten minutes, throw C 294 ) throw it through a jelly bag till it is fine,—put it in the glades, and i'erve them up on falvers, or round defert frames. HARTSHORN JELLY. Set half a pound of hartfhorn to boil with three quarts of water; let it boil till it comes to a jelly, (which you may know by fetting a little up in a fpoon to cool j and if it jellies, drain it into a dew- pan ; let it cool.—put in five whites of eggs, fome coriander feeds, and fome cinnamon,—fet it on the fire to boil for fifteen minutes ; add the juice of three lemons, and rub the rinds of two lemons on the fugar that is to fweeten the jelly ; add a little brandy, and a bottle of white-wine, let it boil ten minutes, drain it through a jelly bag till fine, then put it in your glades, and ferve it up as above. QUINCE MARMALADE. Pare three pounds of quinces, cut them in quar¬ ters, take out the cores, put them in a fauce-pan well tinned, cover them with water, put the parings on the top, dop them clofe, let them boil dowly till they are tender and of a pink colour ; take them out from the parings and water, drain them on a fieve ; when cold, pound them in a mortar very fine, put three pounds of fugar in a preferving- pan, with a pint and a half of water, boil it fifteen minutes, put in the quinces with the juice of two lemons, ( 2 95 ) lemons, boil it till it is thick and clear, birring it all the time, to keep it from burning j put it in pots, and cover them with brandy paper. APRICOT MARMALADE. Pare four pounds of apricots, take out the ftones, put them in a preferving-pan with a pint of water, fet them on a ftove to ftew ; when tender, take them out, and beat them to a fine pulp ; then put three pounds of fugar in your pan with a pint of water, and a pint of apple jelly, let it boil twen¬ ty minutes, fkim it clean, ftir it all the time to keep it from burning, put it in your pots, and cover it as above. RED CURRANT JELLY. Pick twelve quarts of fine red currants, put them into a preferving pan with half a pint of wa¬ ter, fet th^m on a ftove to boil flowly till all the juice is come out, but do not let them burn to the bottom of the pan ; ftrain the juice through a fieve, and to every pint of juice put a pound of fugar pounded,—boil it till it will jelly. * TO ( 2 96 ) TO PICKLE KIDNEY BEANS. Put fmall kidney-beans into fait and water for five days, boil it up, then fet them to green in a brafs pan with equal quantities of alegar and hard- water ; when they are quite green, take them out and put them in a jar ; boil as much white-wine vinegar as will cover them, with clove and black pepper, rice ginger, and a handful of fait ; then flop them clofe down. All pickles fhould be kept in a cool dry place ; if damp, it will quite fpoil them. When you ufe the pickles, take them out with a fpoon, and do not put in your fingers, for that will make them inothery. TO PICKLE MUSHROOMS. Take the fmall button mufhrooms, put them in¬ to milk and water, and rub them well with a flan¬ nel,—put on fome water with a large handful of fait, and let it boil; then put in the mufhrooms, let them boil two minutes, take them off, flrain them, and dry them in a cloth ; when they are cold, put them into bottles with a little mace, white pepper, and nutmeg fliced, fill the bottles with the bed double-diftilled vinegar, cork them down tight, and lie a piece of bladder over them. You may put fome fweet-oil on the tops, to pre¬ fer ve them, y TO ( 297 ) TO PICKLE COLLIFLOWERS. Take clofe, round and fmall colliflowers,—fet on to boil fome fait and water, fo flrong as to bear an egg ; when it boils, put in the colliflower, anfl let it boil for two minutes,—then take it out, and let it drain upon the fieve; when it is quite cold, put it into a fmall glafs jar, fill it up with the bed; double-diflilled vinegar, add to it fome white pep¬ per, a diced nutmeg, mace, and a handful of fait; cover it clofe up. TO PICKLE WALNUTS. Gather the walnuts before they {hell, prick them in feveral places with a needle, then put them into a flrong fait and water; let them lie twelve days, but change them once in that time; then f put them in a hair fieve, and let them {land all night to drain; then put them into a jar, and make a pickle for them as follows : Put as much white-wine vinegar as will cover them in a fauce-pan, with fome brown muftard- feed bruifed, two or three rices of ginger, a few black pepper-corns, and a few cloves ; let it boil for ten minutes, and pour it upon the walnuts ; when they are cold, flick three or four cloves of garlic on a fkewer, and put amongft them to give them a flavour,—then cover them down clofe with bladder and leather. U TO C 298 ) TO MAKE INDIA PICCALILLO. Put a hard white cabbage, cut into lengths, but not fmall, into an earthen mug, ftrevv two handful of fait on it, and let it lie all night; then take three colliflowers, pick them in bunches, lay them in an earthen difh, drew a handful of fait over them, and let them lie all night; next day put them on a fieve to drain, drew a handful of fait over them, and dry them in the fun, or before the fire. Dry the cabbage on a fieve, the fame way as the colli¬ flowers, with fome fait thrown on it,—or you may hang them on lines near the fire. Then peel two quarts of fmall onions, give them a boil in ftrong fait and water for two minutes,—and throw them on a fieve to drain; then take fome large cucum¬ bers, cut them in what foim you pleafe, take out ,the feeds, fait them, and let them lie all night j give them a fimmer over a fire in a little vinegar, drain them on a fieve, and make a pickle for them as follows: Put a gallon of vinegar into a fauce-pan, with an ounce of turmeric, a little mace, cloves, black pep¬ per-corns, and a rice of ginger, and let it boil ten minutes; put the above ingredients into a jar with four mangoes, and a few cloves of garlic ; when the pickle is cold, pour it into the jar, cover it dole down, and keep it in a cool dry place. TO ( 2 99 ) TO PICKLE ONIONS. Peel fome fmall white onions, and boil them among fait and water and a little milk for a minute, —drain them on a fieve, rub them in a cloth till they are quite dry, and when they are cold, put them into wide-mouthed bottles,—fill them up with the belt double-didilled vinegar, a diced nutmeg, mace, white pepper, and a little fait,—cork them down, and cover them over with a bladder. TO PICKLE RADISH PODS. Take the pods off the radifhes when quite green and young, flit them at the fmall end with a needle, put them into fait and water for five days, fhifting them into frefh water every other day, then green them in alegar and hard water ; when green, put them into a jar,—boil as much of the bed white- wine vinegar as will cover them, with fome black and clove pepper, rice ginger, and a little fait,— pour it on them boiling hot, and dop them ciofe down. TO PICKLE POTATOE APPLES. Gather them when they are young, put them in cold fait and water for fix days,—green them with alegar and hard water, then take as much vi¬ negar as will cover them, boil it with mace, cloves, U 2 black ( 3 °° ) black pepper, rice ginger, and a little fait,—pour it on them boiling hot, and (lop them clofe down. * j WALNUT CATCHUP. Put fome walnuts in a (Irong (lone jar, cover them with (Irong beer vinegar, tie them clofe down with a bladder or leather, and let them (land nine months. Then drain the vinegar into a dew-pan; to three quarts of this liquor, put in fix ounces of anchovies, one quart of red-wine, half an ounce of mace, half an ounce of cloves, one-ounce of black pepper, and an ounce of rice ginger ; fet over a quick fire for three quarters of an hour to reduce it, —when cold, bottle it up, and keep it for ufe. Boil fome white-wine vinegar with a little fea- foning,—when cold, pour it over the walnuts, and cover them down for ufe. MUSHROOM CATCHUP. Bruise fome full-grown mufhrooms with your hands, throw on them a handful of fait, and let them (land all night; then put them into a quick oven to bake for one hour; take them out and drain it through a fieve ; to two quarts of this li¬ quor, add black and clove pepper, mace, and cloves, in all half an ounce, and a little common fait; boil it for half an hour pretty quick, then put it into a mug,—when it is cold, bottle it up, and keep it for ufe. ANO- < 3 01 ) ANOTHER WAY. Put three quarts of old ftrong beer into a ftew- pan with one quart of red wine, one pound of an¬ chovies, a quarter of a pound of fhalots peeled, with mace, nutmeg, and cloves, each half an ounce, and one ounce of ginger cut in flices ; boil it till one- third is reduced ; when it is cold, bottle it, and keep it for ufe. It will keep a long time very good. TO MAKE SUGAR VINEGAR. Put ten pounds of brown fugar to feven gallons of water, boil it for a quarter of an hour, then put it into a tub,—and when alinoft cold, put to it a little yeaft, and let it work for four days ; then turn it into an iron-hooped barrel, flop it clofe down, and fet it in the fun. You may make it in Febru¬ ary or March, aild it will be fit to ufe in September. GOOSEBERRY VINEGAR. Take the yellow and ripeft goofeberries you can get, bruife them with your hands in a tub ; to three pecks of goofeberries put feven gallons of water, mix them well together, and let them ftand for three weeks, ftirring them twice a day;—firain the liquor through a fieve, and prefs the goofeberries; put to it fix pounds of brown fugar, feven pounds of treacle, and a little yeaft,—let it work for three U 3 days, ( 3° 2 ) days, ftirring it twice a-day, then turn it into an iron-bound ca(k that will juft hold it; when it is done fermenting, ftop it tight down, keep it one year, and then it will be fit to ufe. TO PICKLE RED CABBAGE. Take the fineft red cabbage you can get, cut it in thin Ihreds, put it in a mug, ftrew on it a hand¬ ful of fait, and let it lie all night; the next day put it on a fieve to drain, dry it in a coarfe cloth, and put it into a fauce-pan with a little vinegar ; ftir it over the fire till it is quite hot,—put it into a jar, pour the liquor from the cabbage into a pan, and add as much vinegar to it as will cover the cab¬ bage, with a little rice ginger, fome black and clove pepper, a little fait petre, and a bit of allum ; let it boil ten minutes, then pour it over the cab¬ bage, and when it is cold cover it over with blad¬ der and leather. * TO PICKLE BEET ROOTS. Boil the reddeft beet roots you can get in hard water half an hour ; cut them in flices, in flowers, or in what fliapes you pleafe, and put them into a jar ; • boil as much vinegar as will cover them, with a rice of ginger, a little mace, fome black pepper-corns, a little fait, and a little prepared cochineal to give it a colour ; let it boil ten mi¬ nutes, ( 3°3 ) nutes, pour it over the roots, and cover them as before. TO PICKLE BARBERRIES. Gather the barberries when they are ripe and of a fine colour, pick off the leaves and bad berries, and tie the others up in little bunches ; make a bag of old white cloth, into which put the berries, and put it into a jar; then pound two handful of bar¬ berries in a mortar, put them into three pints of hard water, then ftrain it through a fieve, add to it three handful of fait to make it a ftrong brine, with a fpoonfull of prepared cochineal; pour it on the barberries, put a thin flate on them to keep them down, and cover them with leather and a bladder as above. TO PICKLE GIRKINS. Take girkins free from fpots, put them into a jar, and pour fome boiling fait and water on them ; let them ftand four days, changing the water once in that time,—then put them into a brafs pan with a cabbage leaf under and over them ; cover them with one-half alegar, and the other half hard-water; Jet them on the fire till they are quite hot, then hang them a little higher, and keep them hot till they are quite green, but do not let them boil ; when they are green, take them out, drain them on a fieve, and put them into a jar j—then put fome of U 4 the ( 3°4 ) the bed white-wine vinegar into a fauce-pan with fome black and clove pepper, rice ginger, and a handful of fait; fet it on the fire; when it boils, pour it on the girkins, and cover it clofe down. TO PICKLE ROCK SAMPHIRE. Let the rock famphire be frefli picked and not bruifed,—wafh it clean, cut off the roots, tie it up in fmall bunches, put it into a brafs pan with a cab¬ bage leaf under and over it, fill it up with 1 one-half alegar and the other half hard-water, and fet it on the fire till it is quite hot; hang it a little higher, and keep it hot till it is quite green ; then take it out, drain it, and put it into ajar ; put fome white- wine vinegar into a fauce pan with fome black and clove pepper, and fome rice ginger; fet it on the fire, let it boil five minutes, pour it on the fam¬ phire, and cover it clofe down. TO MAKE MANGOES. Take large green cucumbers, cut a piece out of the fide bne inch fquare, and take out the feeds j pour on them fome boi'ing fait and water, let them lie for three days, — then change the water, and let them lie three days more ; fet them on to green in a brafs pan with an equal quantity of alegar and hard-water to cover them; when green, take them out, and fill them with multard-feed, a clove of gar¬ lic, a bit of horfe-raddifh, black and clove pepper, mace, cloves, nutmeg, and a little rice ginger fliced, —then ( 3^5 ) —then put in the pieces, tie itclofe, and put it into a jar ; pour fome white-wine vinegar into a pan, with a handful of fait, (as much as will cover them'; when it boils, pour it on them, and flop them clofe down. TO PRESERVE PEACHES IN BRANDY. Take twelve of the larged: peaches before they are too ripe ; wipe off the lint with a cloth, cut them down the feam with a pen-knife, (kin deep,— put them into a jar, and cover them with the bed: French brandy for four days ; clarify two pounds of double-refined fugar, and let it {land till the fy- rup is quite cold ; pour it into the jar to the peach¬ es, give it a good (hake every day for a week, or the fyrup will fink to the bottom,—put a thin blue flate on the top of the peaches to keep them under the fyrup, or they will lofe their colour, and cover them down with a damp bladder, that no air may get in.- TO PRESERVE GREEN MELONS. \ Take a green melon, put it into fait and water for a week, changing it twice ; cut a piece out of one fide about an inch fquare, and take out the feeds,—fet it on the fire to green with hard-wa¬ ter and a little alegar,—cover at over with vine or cabbage leaf, and when it is green, take it out, and put it in water for one night: then make a thin fyrup of half a pound of fugar, put the melon into if. ( 3°6 ) it, let it boil for five minutes, and fet it by for eight days; then warm up the fyrup, and pour .it on the melon,—doing this three times; then take it out of this fyrup, and drain it. Boil up as much double-refined fugar to a fyrup as will cover the melon, with a (tick of cinnamon, fix cloves, the juice of one lemon, and the rinds cut like draws; put in the lemon, and let it boil four minutes; put the lemon, cinnamon, and cloves into the melon,— fallen in the piece with a fmall wood pin, put it in¬ to the jar, pour the fyrup over it, and cover it with a paper and bladder. TO PRESERVE QUINCES WHOLE. Pare the quinces very thin and round, put them into a fauce-pan that is well tinned, with two pew¬ ter fpoons in the middle to make them red ; fill up the fauce-pan with hard-water, lay the parings over the quinces and keep them down,—cover them clofe that no fleam may get out, and fet them over a flow fire to flew till f hey are tender, and of a fine red colour: take them carefully out, and when they are cold, weigh them,—and to two pounds of quinces put two pounds and a half of double-refined fugar ; put it in a preferving pan with one quart of water, fet it over a clear charcoal fire to boil, fkini it clean, and when it looks clear, put in the quinces; boil them twelve minutes, then take them off, and fet them by for four hours to cool; fet them on again, and let them boil three minutes; take them \ off, and let them fiand two days; then boil them again ( 3°7 ) again for ten minutes with the juice of two lemons; fet them by till they are cold, put them into the pots or jars, and pour the fyrup over them ; cover them with paper dipped in brandy, tie them clofe down with a piece of leather or bladder, and fet them in a cool dry place. I TO PRESERVE QUINCES ANOTHER WAY. Take one pound and a half of quinces, pare them, cut them in quarters, and take out the cores; put them into a preferving-pan with one pound and a half of fugar, and a pint of water,—fet them oil the fire to flew till they are tender, and break them with a fpoon till they are fine ; then divide it into four parts, and tie it up into four pieces of muflin; put the end of the quinces you cut oft'in parings in¬ to four fmall fweetmeat pots, with the outfide up- permoft,—fet the muflin in them, and it will make a dent, and look like whole one ; let them ftand in the pots three days in a dry place, that they may grow {tiff, then make a fyrup for them as follows: Put one pound and a half of fugar into a preferv- ing.pan with a pint of water ; fet it to boil, fkiin it clean, and when it looks clear, put to it half a pint of ftrong apple jelly ; let it boil for eight minutes pretty faft,—turn the quinces out of the muflin into the fweet-meat pots, pour the fyrup over them, and when cold, cover them as before mentioned. TO C 3*8 ) TO MAKE APPLE JELLY. Take twelve large apples, cut them into thin flices, put them in a preferving*pan with three pints of water to them ; boil it till it comes to a quart, firain it through a lawn fieve into a clean pot, and ufe it as the receipts direft. Codlins are the bell apples to make it of. TO PRESERVE APRICOTS IN JELLY. Take* two pounds of apricots, and pare them neatly ; put one pound of lugar into a preferving- pan with one pint of water, and let it boil till it looks clear ; then fcald the apricots in boiling wa¬ ter, taking care you do not break them,—put them into the fyrup, let them fimmer flowly for five mi¬ nutes, (turning them gently) and fet them off for half an hour ; fet them on again,—and as foon as they boil, take them off; £st them by for three days* warming them up once every day, then put them on a fieve to drain, and make a fyrup for them as follows : • Put one pound and a quarter of double refined fuger into the preferving-pan, with three quarters of a pint of water ; fet it on the fire for fifteen mi¬ nutes,—Ikitn it clean, and add to it half a pint of firong apple jelly, and let it boil ten minutes; wipe the apricots with a clean cloth, and put them into the fyrup; let them juft fimmer, to make them look / • ' • \ ( 3°9 ) look clear, then take them out carefully with a fpoon, and put them into pots; pour the fyrup over them, keeping a little in a faucer to cover them when they are cold,—cover them with paper dip¬ ped in brandy, and a bladder or leather tied over it. TO PRESERVE APRICOTS ANOTHER WAY. Pare the apricots, thrufl: out the {tones with a Ikewer ; to every pound of apricots put one pound of double-refined fugar, pound it in a mortar, and Itrevy it over them,—fprinkle on them a little water, and let them lie all night; crack the {tones, take out the kernels, peel them, and put them in the in- fide of the apricots; put them over a How fire, and give them a gentle boil,—take them off to cool, and do fo three different times; then fet them by till next day. Take them carefully out of the fy¬ rup, and put them into pots; boil up the fyrup, fkim it clean, pour it over the apricots, and when cold, cover them as above. TO PRESERVE GREEN APRICOTS. Gather the apricots before the Hones are hard, put them into a coarfe cloth with a handful of lalt, and rub them ; put them into a pan of hard-water with vine leaves under and over them, and fet them on a flow fire till they are of a fine light green. It there are any broken, or of a bad colour, pick them C 3 r ° ) them out. Weigh the bed, and to one pound of apricots put one pound of double-refined fugar ; make it into a fyrup with a pint of water, Ikim it clean, and put in the apricots; give them a boil, and fet them by for three days, giving them a gen¬ tle boil each day ; add to them the juice of a le¬ mon, boil them for five minutes, put them into pots, and cover them as above. Of the bad ones you may make a tart for pre- fent ufe. TO PRESERVE GREEN GOOSE¬ BERRIES. Take the larged and fined you can get while they are green, and take out the feeds; put them in a brafs pan with fome vine leaves under and over them, and cover them with hard-water, ad¬ ding a bit of alum; cover them clofe down that no Ream may get out, hang them up high in the chimney to go very flow all night; take them off next morning, and hang them on at night, and do fo till they are green ; taking care that they do not boil, or they will not green. When they are green, drain them on a fieve, weigh them, and for everv pound of goofeberries, put a pound of dou¬ ble refined fugar into a preferving-pan, with a pint of water, and boil it till it is clear ; let it ftand till it is cool; put in the goofeberries, fet them on a flow fire, keep them ftirring, and let them fimmer; fet them by till the next day, then add to them the ( 3 11 ) the juice of a lemon, and boil them on a flow fire till they are clear; put them in pots, and when cold, cover them with a brandy paper and bladder, —tie them down. You may leave the feeds in if you will. TO PRESERVE GREEN GOOSEBERRIES LIKE HOPS. Take large green goofeberries, cut them in four quarters at the (talk end, leaving the other end whole, and take out the feeds; put them into a brafs-pan with vine leaves under and over them ; cover them with hard water, put to them a fpoonr full of powder-fugar, a bit of almond, and a tea- cupfull of alegar; fet them over a flow fire to warm ; fet them by for ten days,—warming them up once each day ; and if they are not green in that time, hang them over a flow fire till they are fo, then drain them on a fieve. Take a needle with a ftrong thread, making a knot at the end, run the needle through fix or eight goofeberries, placing them one within another ; cut off the thread, and make a knot at each end, to keep them together, and do fo till you have done them all. Weigh them,—and to one pound of goofeberries, put one pound of double-refined fugar, and make it into a fyrup ; put in the goofeberries, let them boil, and fet them by three days, warming them up once each day ; add to them the juice of a lemon ; let them boil till they are clear, put them into fmall pots, cover ( 3 T2 ) * cover them with paper dipped in brandy and a blad¬ der, tie them down and keep them for ufe. TO PRESERVE ANGELICA. Take the tender flalks, put them into a preferv- mg-pan, with vine or currant leaves underand over them; cover them with hard-water, and add to them a bit of alum ; hang it over a flow fire to green, and when it is greened, boil it in the fame water till it is tender; drain it, pick off the firings with a pen knife, and tie it in knots, or in what form you pleafe. Take their weight of double-re¬ fined fugar, and pound it; put the angelica into a preferving pan, ftrew the fugar over it, and let it lie three days and nights. To every pound of fu¬ gar and angelica put three quarters of a pint of water, boil and fkim it till it is quite clear, put it in pots, and when it is cold put on fome paper dipped in brandy, cover it, and tie it down. If you chufe to candy it, you may take it out of the fyrup, wipe it dry with a-cloth, and lay it on glafs plates ; duff on fome fine fugar, put it into a Hove to dry, and keep it in paper boxes in a dry place. TO C 3*3 ) TO PRESERVE GREEN GAGE PLUMBS. Take the finefi plumbs you can get, juft before they are ripe, weigh them, and put them in a brafs pan with fome vine leaves in the bottom and top,— put in a bit of roch alum, and cover them with hard water; fet them over a flow fire; when they are hot, and the (kins begin to rife, take them out, and take the fldns carefully off; put them in a difli as you do them, lay them in the fame water, with leaves over them,—cover them clofe down to keep in the fleam, then hang them a great diftance from th.e fire till they are green* which will be in fix or eight hours. Take half their weight of fugar, cla- riiy it, put in the plumbs, give them a gentle boil, and do fo for four days, l ake the other half of the fugar, clarify it, add to it,half a pint of ftrong apple.jelly,, and put in the,green gages ; let them have a fimmer,—put them.carefully in the pots, and pour the fyrup over them, but always mind to fave a. little to put over them when they are cold lay on papers dipped in brandy, and cover them clofe down. TO PRESERVE GREEN GAGES ANOTHER WAY. Take green gages which are ripe, weigh them, nick them lightly down the feanj, with a pen-knife, X —clarify ( 3*4 ) —-clarify half their weight of fugar, and let them be fcalded in hard-water ; when the Ikin begins to rife, take it carefully off, lay them in the fyrup, let them iimmer, and fet them off the fire for one hour ; put them on again, and do fo for three times ; then fet them by for eight days, giving them a warm each day. Clarify the other half weight of fugar, add to it half a pint of ftrong apple jelly, put in the green gages, and let them fimmer ; take them care¬ fully out, and put them in the pots,—let the fyrup fimmer for five minutes, pour it on the green gages, (keeping a little out to put on them when they are cold) and cover them as above. TO CLARIFY SUGAR. To every pound of double-refined fugar put one pint of water, fet it over a charcoal fire to boil, and Ikim it clean; when it looks clear dip in a fpoon,—if it is enough done, it will drop thick. TJfe it as the receipts direct. TO PRESERVE GREEN CODLINS. Gather them when they are half grown, lay them in a brafs pan with forne vine leaves under and over them, put to them fome water, cover them clofe down, and fet them on a flow fire; when the (kin begins to rife, take them out and peel them ; put them into the pan again, with fome hard-water, and the leaves under and oyer them ; add ( 3'S ) add to them half a pint of vinegar, and a piece of roch allum ; cover them clofe down, to prevent the fteam from getting out; then hang them over a flow fire, till they are quite green, taking care they do not crack. Take them out, and with a fmall pen-knife make a hole in them to the heart, and take out the feeds j weigh them, and to every pound of codlins put one pound and a quarter of double-refined fugar ; clarify half of it, put in the codlins, and fet them to fimmer, ftirring them all the time. Pound the other part of the fugar, and fprinkle on fome ; let them fimmer, take them off, and let them Hand a little; put them on again, and do fo for three times, adding the fugar till it is all in ; fet them by for fix days, turning them every day ; then fet them on the fire,—let them boil for five minutes, keep ftirring them, that they may do all fides alike; put them in the jars,—when they are cold, lay on them a brandy paper, and cover them with bladder. TO PRESERVE GREEN CODLINS ANOTHER WAY. Let the codlins be greened as before, then weigh them, and to every pound of codlins put one pound and a half of fugar. Have ready the rinds of two lemons cut like draws, and boiled tender ; clarify the fugar, put in the codlins, lemon peel, and a ftick of cinnamon, let them fimmer flowly till they are quite clear, moving them all the time ;•—take them olf, and let them ftand till they are almoft cold j X 2 fet ( 3X6 ) fet them or. again to fimmer, and do fo for three times, that they may be boiled to the heart,—other- wife they will fhrivel, which fpoils the beauty of them ; fet them by for three days, turning them every day ; then add the juice of two lemons, fet them on to boil for five minutes, and fldm them clear ; then put them into a jar, and cover them clofe down as before. When you ufe them, put forne of the lemon peel over them. TO PRESERVE GOLDEN PIPPINS. Let the pippins be quite ripe, free from fpots, and not bruifed ; pare them neatly, make a fmall hole with a pen-knife, and take out the cores ; weigh them, and to every pound of pippins put one pound and a naif of double-refined fugar ; clarify it; add to it the rinds of two lemons cut like draws, and boiled tender. Let the pippins be boil¬ ed in foft-water, and when they begin to crack, take them out, and put them into the fyrup; fet them on to fimmer till they look clear, moving them all the time ; fet them by for two hours,-—put them on again, and let them fimmer,—and do fo for three times; fet them by for fix days, turning them every day to take the fugar. Then put the juice of the two lemons, a pint of codlin jelly, and three quar¬ ters of a pound of fine fugar pounded ; fet it on to boil for eight minutes,— take out the pippins, put them into jars ; let the fyrup boil for ten minutes, longer, pour it on the pippins, and when cold, cover them 35 before. . ; , , . : ( 3>7 ) TO MAKE A COMPOTE OF PIPPINS. Take golden pippins that are ripe and free from fpots, pare them neatly, and take out the cores; weigh them, and boil them in foft water for ten minutes,—if they are like to crack take them out; clarify half their weight of fugar, put them in, with the rind of a lemon cut like draws, and boiled ten¬ der ; let them fimmer (lowly ten minutes ; put the pippins into a di(h, and boil the fyrup till it looks clear, and will drop in two or three places of the fpoon, then pour it over the pippins., and when cold', ferve them up for a fecond courfe. You mud not keep them above eight days, or they will fpot with mould, being only made for prefent ufe. If you do not ufe them in that time, you may make tarts of them. TO STEW PEARS. Take twelve large baking pears, pare them neatly, leaving on the dalks ; dick in them a few cloves, put them into a jar with a bottle of red- wine, two pounds and a half of fugar, two penny¬ worth of cochineal pounded, and two new pewter l’poons ; tie brown paper over them, bake them in a (low oven rill tender. If the fyrup is not clear, put it into a preferving-pan, boil it for a quarter of an hour ; pour it into the pears, cover them with a bladder and leather, fet them in a dry place, and keep them for ufe. X 3 TO C 318 ) TO MAKE A COMPOTE OF APRICOTS. Pare one pound of ripe apricots neatly, and pufli out the ftones with a wooden fkewer ; clarify three quarters of a pound of fugar ; put in the apricots, let them fimmer flowly for five minutes, keeping them moving all the time; fet them off for half an hour, then fet them on again to fimmer, but not boil, and do this for three times ;—take the apricots carefully out that you do not break them ; lay them in the difh, and boil the fyrup till it is thick as above ; pour it over the apricots, and when cold, ferve it up for a fecond courfe. If not ufed, you may ferve it up another day with a crowcant over it j or you may make a tart or tartelets of them. TO MAKE A COMPOTE OF CHER¬ RIES. Take large morelle cherries when they are quite ripe ; weigh them, and to every pound of cherries, put three quarters of a pound of fugar, and clarify it. Cut oft' half of the ftalks of the cherries, leaving the other half on ; nick them in the feam with a pen¬ knife, put them in the fyrup, and let them fimmer for five minutes ; fet them off one hour j fet them on again for three minutes,--and do fo three times j take them carefully out with a fpoon, and lay ( 3*9 ) lay them in a difh ; boil the fyrup till it is thick, pour it over the cherries, and ferve them up as before. TO PRESERVE A GREEN PINE¬ APPLE. Lay a green pine-apple into hard-water with a little fait j let it lie in it for fix days, changing it every day ; then fet it on in a brafs pan with hard- water and a little fait, half a gill of vinegar, a piece of roch-alum, and fome vine leaves under and over it; cover it clofe down, and let the fire be very flow under it. When it is quite green, put it into a mug of hard-water, letting it ftand all night to take off the tafte of the vinegar ; make a thin fyrup of a pound of fugar, and a pint of water,- -put the apple into a jar that will juft hold it,—and when the fyrup is almoft cold, pour it on, tie it down, and let it ftand eight days; then boil up the fyrup again, and when near cold, pour it over the apple, doing fo for three times, if the pine-apple is large, take three pounds of double-refined fugar, make it into a fyrup with a pint and a half of water, and let it boil a quarter of an hour ; fkim it well, add the juice of two lemons, and let it boil a little longer; pour it into a jar, put the pine-apple into it, and cover it down. X 4 TO ( 3 20 ) TO PRESERVE GREEN CUCUMBERS. i ’ ' ' ‘ i Take fome fmall and fome large green cucum¬ bers, free from fpots, and the greened: you can get; put them into a jar, and pour on them fome boiling fait and water ; let them (land for a week, chang¬ ing the water three times ; put them in a brafs-pan, with a cabbage leaf under and over them ; cover them with hard-water, a little fait, and half a pint of alegar, hang them over a flow fire till they are quite green. l ake them out, and cut a piece off' the end, or out of the fide of the large ones, and fcoop out the feeds; you may let them remain in that form, or cut them in quarters, or in flowers, fprigs, half moons, or in what form you pleafe,— the fmall ones to remain whole. Run a large needle through them, that the fugar may penetrate into them, and put them into hard-water for two days and nights; take them out, weigh them, and to every pound of cucumbers put a pound and a half of double refined fugar ; make a thin fyrup of one third of it, and when it is cold, put in the cu¬ cumbers, and let them flana for a fortnight, boiling up the fyrup twice a week for that time. Clarify the remainder of the fugar, and put to it a few clqves, a flick of cinnamon, two nutmegs, the juice of two lemons, with the rinds cut like ftraws, and a little ginger cut in flices ; let them fimmer for ten minutes; then put in the cucumbers, and let them fimmer for three minutes ; take them off, put them into the jars, and pour the fyrup over them; ( 3 ** ) them; when they are cold, cover (hem with a brandy paper and a bladder, and keep them in a dry cool place. , TO PRESERVE MAGNUM BONUM PLUMBS. Let the plumbs be quite ripe, and clear from gum and bruifes; nick them in the featn with a pen-knife, weigh them, and put them in a preferv- ing-pan with fome foft water ; fet them over a (love, keep them moving all the time, that they may be done all alike; when the fkins begin to rife, take them out, peel them, and to every pound of plumbs put one pound and a quarter of double- reftned fugar. Clarify half of it, and put in the plumbs,—let them funnier very {lowly for ten mi¬ nutes, then take them off the fire for two hours, turning them often ; fet them on again, and let them funmer for three minutes,—take them off, and fet them by till next day ; lay them on a fheet of white paper,—take them off the paper and warm them up,—lay on the paper again, and repeat this for three days. Take them out, and lay them on a fteve-to drain. Clarify the remainder of the fugar, and put to it one pint of codlin jelly ; let it funnier for twelve minutes, put in the plumbs, and let them juft boil,—take them carefully out with a fpdon, put them in the pots, pour the fyrup over them, (keeping out a little to put over them when they are cold, and cover them with brandy paper and a bladder. TO C 3 22 ) tO PRESERVE MAGNUM BONUM PLUMBS ANOTHER WAY. Take the plumbs when they are half ripe, weigh them, put them into a preferving-pan, with fome ' vine leaves under and over them ; put to them fome hard water, a piece of roch alum, and half a pound of foft fugar; fet them upon the ftove till the water is milk-warm, then fet them by for twelve days,—doing the fame once a-day. Set them over a flow fire to green ; when they are green, take them out, and put them into a fieve to drain. Take their weight of double-refined fugar, and clarify it; wipe the plumbs dry with a cloth, and put them in one at a time; fet them on the ftove, and let them fimmer for three minutes, then fet them by three days, warming them up each day; then take them out, lay them in a dilh to drain, and put them into pots. If any fyrup re¬ mains in the difli, put it into the preferving pan,— adding to it fome codlin jelly. If there are three pounds of plumbs, put to them one pint of codlin jelly,—let the fyrup fimmer for ten minutes, pour it to the plumbs, (keeping a little out to put over them when they are cold) and cover them with brandy paper as before. / TO ( 3*3 ) TO PRESERVE CHERRIES IN JELLY. Put three vpounds of double-refined fugar into a preferving-pan, pounded ; add to it one pint and a half of codlin jelly, fet it over a flow fire, let it boil for fifteen minutes, and fkim it well; put in two pounds of KentiCh cherries (toned, let them boil a little, but not too faft ; fet them off the fire for fome time,—fet them on again ; when they are tender, let them boil very fad till they will jelly, which you may fee by its dropping thick off the fpoon. Put them into pots or glafles, and cover them as before. ANOTHER WAY. > Weigh three pounds of cherries, (lone them, and make a fyrup for them of half their weight of fugar,—put in the cherries, and let them fimmer for eight minutes; fet them by for three days, warming them up for each day, then put them on a fieve to drain. Put the other half weight of fu¬ gar into a preferving-pan, with one pint of codlin jelly, and half a pint of water ; let it on the ftove to boil very fall for one quarter of an hour ; put in the cherries, and boil them for one minute, then put them into your pots, (faving a little of the fyrup to put over them when they are cold, and cover them as before. TO C 324 .) TO PRESERVE WINE SOURS. Take the fined wine fours you can get, pick off the ftalks, nick them down the feam with a pen¬ knife, ((kin deep; and weigh them. Take half their weight of loaf fugar, pound it, and lay the wine fours in a jar, with the fugar between them j fprinkle on them half a pint of water to melt the fugar ; tie over them a brown paper, and fet them into a flow oven when the bread comes out.— When the Ikins begin to crack, take them out, and fet them by till next day ; pour the fyrup from them, and boil it,—pour it on them, and do fo for three days. Then take the other half of the fugar, clarify it, and drain into it the fyrup in which the plumbs were baked ; let it dimmer, and put in the wine fours; let them dimmer for eight minutes, fkim them well, put them into jars, pour the fyrup over them when cold, cover them with a piece of white paper, and fome rinded mutton fuet half an inch thick, then tie them over with paper and leather. TO PRESERVE DAMSONS LIKE WINE SOURS. Weigh fome of the larged damfons you can get, and flit them down the feam with a pen-knife; put them into a jar, clarify their weight of fugar, and pour it on them ; tie them down with a piece of paper, put them into a flow oven, and let them bake ( 325 ) bake till the {kins begin to crack; take them out, and fet them by for three days, warming up the fy- rup each day ; the lah day boil the plumbs and fy- rup together for eight minutes, then take out the plumbs, and boil the fyrup a little longer; put the plumbs and the fyrup together, and let them hand till quite cold,—put them into jars, and cover them with paper and rinded fuet as before. TO PRESERVE DAMSONS FOR TARTS. Take the fmall long damfons, pick off the (talks, flit them down the feam with a pen-knife, weigh them, and put them into a jar ; to every pound of damfons take three quarters of a pound of common loaf-fugar, clarify it, and pour it on them ; tie them down with a piece of paper, bake them in a mode¬ rate oven, take them out, and let them hand till next day,—then put them in a preferving-pan, and let them boil five minutes; take out the damfons and put them into a jar j boil the fyrup a little more, pour it on them, and let it hand till it k quite cold,—put them into fmall jars or wide¬ mouthed bottles, cover them with a paper and rinded fuet as before. TO ( 3 26 ) TO PRESERVE MORELLE CHERRIES. Get the cherries when they are quite ripe, weigh them, cut off half the ftalks, and take out the ffones ; to every pound of cherries put one pound of loaf-fugar pounded ; put the cherries in a pre* ferving-pan, and ftrew the fugar over them ; put to them one pint of the juice of red currants, and let them ftandall night; fet them over a flow fire to fimraer for fix minutes, then take them off, and fet them by another night; give them another boil,—take the cherries carefully out, put them in the pots, boil the fyrup till it is thick, and pour it on them. TO PRESERVE RED RASPBERRIES. Gather the rafpberries when they are quite ripe, pick out the largeft and beft of them, weigh - them, lay them in a deep difti, and ftrew over them their weight of double-refined fugar. Put the final! and broken rafpberries into a preferving-pan with a quart of red curtants, and half a pint of water; let them boil flowly twelve minutes, ftrain the juice from them, and put it into the preferving- pan with the whole rafpberries, and let them fun¬ nier a little ; fprinkle in half a pound more of fu¬ gar. and take them off' for two hours ; fet them on again and make them hot, doing fo three times, and let them fimmer a little the laft time, to make them clear } put them in pots,—when cold, cover them ( 3 2 7 ) them with papers dipped in brandy, and tie them down with a bladder. White rafpberries are done the fame way, only take white currants inftead of red. TO. PRESERVE RED GOOSEBERRIES. Gather the largeft and reddefl: goofeberries you can get, pick and weigh them ; to every pound of goofeberries put one pound of loaf-fugar, — put it into a preferving-pan, with half a pint of water to a pound of fugar ; boil it pretty thick, and put in the goofeberries,—let them boil a little, and fet them off for one hour ; put them on again, give them a fimmer, and repeat this for three times.— Let them Hand two nights, then fet them on to boil, till they look clear and the fyrup is thick j put them in the pots, and cover them as before. TO PRESERVE RED GOOSEBERRIES FOR TARTS. Take four pounds of red goofeberries,—clarify two pounds of fugar, put in the goofeberries, and let them fimmer ten minutes; take them off for one hour,—fet them on again, and let them boil pretty faft till they grow thick, and begin to fall to the bottom,—keep them ftirring, otherwife they will burn at the bottom. When the fyrup drops thick off the fpoon, they are enough/ Put them into jars, and cover them as before. When you make ( 3^3 ) make tarts or tartlets of them, put a fpoonful tff water in each. . . . TO PRESERVE RED CURRANTS IN BUNCHES. Gathrr the fineR and largeR red currants you can get, Rone them, and tie them upin bunches to a final! Ikewer two inches long ; to a pound of currants put one pound and a half of double-re¬ fined fugar into a preferving-pan, with, a pint of water,—boil it fifteen minutes, and let it Rand to; cool; put in the bunches, put the paper clofe to them, atid fet them by till next day,—then make them Raiding hot. Set them, by again for three days, then fet them on to boil fof three minutes; take them off, and put them into the pot $ boil. the fyrup a little thicker,—when it is cold, pour it on the currants, and cover them with brandy paper. TO PRESERVE CURRANTS FOR TARTS. Take three pounds of the fineR red currants t you can get, and llrip them clean ; put one pound and a half of loaf fugar into a preferving-pan, with half a pint of water ; let it fimmer for twelve minutes^ and put in the currants,—let them boil pretty faft till they look clear and will jelly, then put them into pots, and cover them as before. TO I ( 3 2 9 ) TO PRESERVE BARBERRIES IN' BUNCHES. Take the ripeft barberries you can get, pick out the largeft bunches, and take out the feeds with a quill ; tie fix bunches to a final! piece of / flick, doing fo till they are all tied, then weigh them; take the loofe ones, and put them into a preferving-pan with a pint of water ; let them boil till they are foft,—drain the liquor, and put it in a preferving-pan with one pound and a half of dou¬ ble-refined fugar,—let it boil fifteen minutes, then put in the barberries, juft let them have a boil, and fet them by for eight days, warming them up every other day. Set them on to boil ten minutes j take out the bunches, and put them in the pots, —boil the fyrup a little more, pour it on them, and cover it as before. TO PRESERVE BARBERRIES FOR TARTS. Pick the female barberries from their ftalks, and pound their weightol loaf-fugar; put the barberries into a jar, and the fugar over them ; put the jar in a kettle of boiling water, till the fugar is melted, and the barberries are foft,—let them ftand in the jar two days, then put them in a preferving-pan, let them boil twenty minutes, put'them into fmall jars, and cover them in a dry cool place. Y . TO C 33® ) TO PRESERVE STRAWBERRIES WHOLE. Take one pound of fcarlet ftrawberries with the ftalks on, and put them in a deep dilh ; pound two pounds of double-refined fugar, and ftrew over them Take a few ripe ftrawberries, bruife them, put them into a jar with half a pint of water and a little fugar,-- fet them into a flow oven till the fu¬ gar is diffolved, and the fyrup comes out of them ; {train the fyrup through a fine fieve or a muflin rag, into a prefervingpan, and put to it the whole ftrawberries and fugar ; let them be juft warm, then take them off, and let them ftand till they be quite cold,—fet them on again to warm, and do fo for fix times. Take the ftrawberries out, put them in pots or glaffes, and boil the fyrup for ten mi¬ nutes,--when it is cold, put it over the ftrawber¬ ries ; put brandy paper and a bladder over them, and tie them clofe down. TO PRESRVE CHERRIES IN BRANDY. Take two pounds of the largeft morelle cher¬ ries you can get, when they are quite ripe and free from bruifes; cut the ftalks half off, and flit them down the fearn, Ikin deep, with a pen-knife ; then boil one pound and a half of loaf-fugar to a candy height,—when it is cold, mix it with a pint of brandy, put it into a jar, and put in the cherries. ( 33 1 ) If the fyrup does not cover them, fill them up with brandy, and put a finall weight on them to keep them under the fyrup ; tie them down with blad¬ der and leather, and keep them in a cool dry place. As the fyrup waftes, fill them up with brandy. CHIPP’D ORANGE MARMALADE. ■ Cut fix pounds of Seville oranges, and fqueeze out the juice into a bafon ; fet on the fldns to boil till tender, then cut them in very thin flices half an inch long, Put feven pounds and a half of fugar into a preferving-pan, add feven pints of water, fet it over the (love, and let it boil one hour ; then put in the juice and flices of the oranges, let it boil till it is quite clear, and will jelly,—put it in pots, and when it is cold, cover it with a paper and bladder. TO PRESERVE ORANGES CARVED. Take the larged thick-rinded Seville oranges you can get, let them be clear from fpots, and cut the rinds with a pen-knife in what forms you pleafe; draw out the part of the peel as you cut them,— cut a round hole at the fialk end, the bignefs of fixpence, and take out the feeds with the (hank of a tea-fpoon ; put them into water for two days and nights, changing them once a day to take oft' the bitter ; take them out, and weigh them,—put them on to boil in a pan full of water, taking care they do not break. To every pound of oranges put Y 2 one ( 33* ) one pound and a half of double-refined fugar, cla¬ rify it,—put in the oranges, and let them boil for twelve minutes, them fet them by for twelve days, warming them up twice in that time. Add to them the juice of two lemons, with the rind cut in ftraws and boiled tender ; fet them on to boil till the oranges and fyrup look clear ; put them into fmail pots that will juft hold them, and pour the fyrup over them ; let the hole of the orange be down till you cover them, and then you muft turn it up, and put in the piece ; lay fome brandy paper on them, and cover them with bladder and paper as before. You may preferve whole oranges without carv¬ ing, the fame way. TO PICKLE RED CURRANTS FOR GARNISHING. Boil two quarts of white-wine vinegar, with two handfuls ol fait, and four ounces of brown fugar for ten minutes; add fome cochineal prepared, put it in a jar, let it ftand ail night j then gather fome of the finelt bunches of red currants, and put them in your jar; det them be well covered with the pickle, or they will fpoil. ONIONS ( 333 ) ONIONS IN MANGO. Peel four large onions, put them into fome boil¬ ing fait and water, let them fimmer four minutes; take them out, when cold, take a little of the infide out; fill them with muftard feed, and fcraped horfe raidifh, with black and clove pepper, and rice ginger cut in flices ; tie upon the hole a piece of the onion you take out of the middle, put them in a jar; boil two quarts of vinegar, with two pennyworth of cochineal to make them red, put in the pickle boiling hot. TO PICKLE GREEN APPLES. Take fome green apples, put them in a brafs pan with vine leaves under and over them, with hard-water, fet them on the fire, flop them clofe to keep in the fleam; when the fkin rifes, take them out, peel them, put the apples into a pan to the fame water; fet them on the fire again, let them fimmer, but not boil; when green, take them out to drain ; when cold, put them in a jar ; boil as much vinegar as will cover them, with a little black and clove pepper, mace, and a little fait. Y3 TO ( 334 ) TO PICKLE LEMONS. • Take fix lemons, grate the outfide rind of them, cut them acrofs the end half an inch down each way, put them in a difh, and cover them with fait; let them lie ten days, rubbing them every day with the fame fait; boil two quarts of white-wine vine¬ gar, fome mace, white pepper, and ginger ; put in your lemons, and let them have a fimmer, but not boil, then put them in a jar, and keep them for ufe. ORANGE CAKES. Take a pound of Seville oranges, cut them in quarters, pick out the feeds, boil them in water till tender, and dry them with a cloth ; Aired them very - fine, then put a pound and a quarter of fine fugar in a preferving-pan with half a pint of water,—boil it till it comes to fugar, then put in the oranges, and Air it a little; fet it on to boil Aowly till it looks dear, fkim it well, then put it into flatglafies or moulds, and dry them in a ftove; when they are candied on the upper fide, turn- them out of the moulds upon a dilh, and dry the other fide, then keep them in paper boxes in a dry place. TO . ( 335 ) V TO MAKE RED CURRANT JELLY. Gather the red currants when they are ripe, drip them off the dalks, wafli them clean, put them into a jar, tie a paper over them, and let them {land in a flow oven to infufe till all the juice comes out; then {train it through a cloth or lawn fieve, —meafure it, and to every pint of juice you mud have one pound of fine fugar; clarify it, and fkim it clean; put in the juice, boil it till it will jelly, Ikim it well, and put it into pots or glades; when cold, cover it with brandy paper, tie it down with paper and bladder, and keep it in a cool dry place. RED CURRANT JELLY ANOTHER WAY. Take two quarts of red currants and two quarts of white, pick and wafti them clean, and put them into a preferving pan with half a pint of water; fet it over a flow fire to fimmer till all the juice comes out,—drain it through a lawn fieve, and for every pint of juice take one pound of fine fugar; put it in a preferving pan, and to every pound of fugar put half a pint of water ; boil it till it is candy height, and put in the juice; boil it till it jellies, which you may know by putting a little in a fpoon to cool; if it jellies, it is enough. Put it in the pots, and cover it as before. Y 4 BLACK ( 33 6 ) BLACK CURRANT JELLY. Gather the currants when (they are ripe, pick and wafli them clean, and put them into a jar that will hold them. To fix quarts of currants put one quart of water, tie them down with brown paper, and put them in a flow oven for two hours. Take them out, and drain them through a thin cloth or fieve ; for one quart of juice you mud have two pounds of fugar; clarify the fugar to a candy height, put in the juice, and boil it till it jellies,— put it in pots, and cover it as before. » RED RASP JAM. Take four pounds of rafpberries when they are ripe and dry, and pick out the dalks; put them into a preferving pan, and bruife them with a filver fpoon,—put to them four pounds of fine fugar pounded, and add one pint of currant juice; fet them over a dove, boil them pretty quick for half an hour, fkim them clean, put them into pots, and cover them as before. ANOTHER WAY. Take three pounds of rafps, let them be clean picked,—bruife them, and drain them through a coarfe fieve to take out the feeds; put to it three pounds of fine fugar, and one pint of currant juice; boil ( 33 7 ) boil it pretty quick for twenty minutes, put it into the pots, and cover it as before. RED STRAWBERRY JAM. Take two pounds of fcarlet flrawberries when they are ripe,—pick and bruife them fine, put them in a preferving-pan, with two pounds and a half of fine fugar, and one pint of red currant juice fet them over a clear fire, boil them quick for twenty-four minutes, put them into pots or glaffes, cover them as before, and keep them in a dry place. RED CURRANT JAM. Tae e two pounds of red currants when they are quite ripe, put them in a preferving-pan, and boil them for ten minutes; put them through a hair peve to take out the feeds,—put it into a prefer v- ing pan with one pound and a quarter of fine fugar, fifted, fet it over a fire, and boil it fifteen minutes ftirring it all the time ; fkim it dean, put it in pots| and cover it as before. BLACK CURRANT JAM. Pick two pounds of ripe black currants, bruife them fine with a wooden fpoon, put them in a preferving-pan with one pound and a half of loaf- fugar beaten fine; boil it twenty minutes, fkim and ftir it all the time, put it into pots, and cover it as before. RED ( 338 ) RED GOOSEBERRY JAM. Pick three pounds of red goofeberries clean, put them into a preferving-pan with two pounds of fu- gar pounded,—bruife them very fine, fet them on the fire, and let them boil for half an hour pretty fad ; fkim them clean, put them into pots, and cover them as before. BULL ACE CHEESE. Take four pounds of bullace when they are quite ripe, put them into a jar with a pound of fugar pounded, and tie them down with paper; bake them in a flow oven till they are foft, then rub them through a hair fieve ; to every pound of pulp put three quarters of a pound of fine fugar, fet it over a flow fire, and boil it three quarters of an hour,—or more, if it is not enough ; keep (lining it all the time, put it into flat pots, cover it as be¬ fore, and keep it in a dry place. » DAMSON CHEESE. Put three pounds of ripe damfons into a jar with half a pound of loaf-fugar pounded, tie them down with a coarfe paper, and bake them in a flow oven till they are foft; rub them through a hair fieve, and to every pound of pulp put one pound of fugar pounded ; put the pulp and fugar in a pre¬ ferving-pan, fet it over a fire, boil it till it grows clear ( 339 ) clear and thick, ftirring it all the time, put it in flat pots, and cover it as before. OBSERVATIONS ON DRYING AND CANDYING. All fruits mufl be preferved before they are candied; they are better for lying in the fyrup a month or more, for in that time the fugar will pe¬ netrate into them. Take them out, wipe them dry with a cloth, and lay them on a fieve; then boil fome fugar to a candy height, and put the fruit into it; when they are candied over, take them out, lay them in diflies, and put them in a drying ftove to dry gradually; when they are done, put them in paper boxes, with white paper between them, and keep them in a dry place for ufe. TO BOIL SUGAR TO A CANDY HEIGHT. Put a pound and a -half of double-refined fugar into a preferving-pan, and put to it three quarters of a pint of water ; fet it over a clear fire, when it boils, fkim it clean as it rifes,—when it begins to look clear and candies about the edges of the pan, it will then be high enough for any kind of fruit. GOOSE- ( 340 ) GOOSEBERRY PASTE. Split one pound of red-ripe goofeberries, and take out the feeds; put them into a preferving- pan with one pint of red currant juice, boil them till they are tender, and rub them through a hair fieve; put a pound and a half of double-refined fugar pounded, and half a pint of water, fet it over a flow fire, and boil it to fugar again; then put in the pulp of the goofeberries, ftir it over a flow fire for half an hour, but do not let it boil; pour it in¬ to glafies or what Ihape-moulds you pleafe, but not too thick,—dry it in a ftove, turn it out of the moulds, and keep them in paper boxes in a dry place. APRICOT PASTE. Pare and ftone one pound and a half of apricots, and boil them in water till they are tender; put a pound and a half of double-refined fugar pounded into a preferving-pan with as much water as to wet it, and boil it till it comes to fugar again ; rub the apricots through a fieve with a wooden fpoon, put it into the preferving-pan to the fugar, ftir it well till the fugar is melted, and fet it over a ftove to fimmer (but not boil) for twenty minutes, ftirring it all the time ; when done pour it into what moulds you pleafe, dry them in a ftove, and when they are ftifF, turn them out; put them on glafs plates. ( 34i ) plates, and fet them in a ftove, turning them every day till dry,—put them in paper boxes, and keep them in a dry place. ORANGE CHIPS. Pare fix Seville oranges, (keep the parings whole if you can) put them into fait and water for two days, then take them out and weigh them ; boil them in fpring water till they are tender; make a thin fyrup of half their weight of fugar, put in the parings, and boil them till they look clear; fet them by for eight days, to take the fugar, warm¬ ing them up twice in that time, and lay them on a fieve to drain. Take the other half weight of fu¬ gar, dip it in water, and put it in a preferving-pan, —boil it till it will candy, put in the chips, ftir them over a flow fire till the fugar looks white, and hangs upon them ; then take them up, lay them upon fieves, put them into a ftove to dry, and keep them in paper boxes in a dry place. TO DRY CHERRIES. Pick and ftone two pounds of morelle cherries, put them into a pan with two pounds and a quar¬ ter of fine fugar beaten, and fifted over them ; add half a pint of water, let them ftand all night, and the next day take the cherries out of the fugar; boil up the fyrup, Ikim it clean, put in the cherries, and let them fimmer flowly for ten minutes ; fet them by till the next day,—warm them up again, and do fo ( 342 ) fo for three times; put them on a fieve to drain, and fet them in a fiove to dry on fieves or glafs plates, turning them every day,—keep them in paper boxes in a dry place for ufe. TO DRY CHERRIES ANOTHER WAY. Stone one pound of cherries, put them in a pre- ferving-pan with one pint of water, fet them on the fire, and let them boil for one minute ; drain them on a fieve, put them in a preferving-pan, and drew on them three quarters of a pound of fine fugar pounded ; let them lie all night, fet them on the fire to fimmer for five minutes, then take them off, and let them hand till cold ; do this three times, drain them on a fieve, and dry them in a (love. You may make treble cherries of them by faving the ftalks, and wrapping five or fix cherries one upon another. Put them in paper boxes, and keep in a dry place. TO DRY CURRANTS IN BUNCHES. Stone one pound and a half of currants, tie them up in bunches, put two pounds of fine fugar into a preferving-pan with one pint of water, let it boil for five minutes,—then take it off; when it is near cold, put in the currants, with a plate on them to keep them under the fyrup. Set them by till the next day, then warm them, and turn them in the fyrup, doing fo for four days; give them a boil. A. ( 343 ) let them lie all night In the fyrup, and turn them often in that time ; lay them on a fieve to drain,— dry them in a ftove, and fift fome fugar over them, put them in a paper box, and keep them in a dry place. TO DRY GREEN GAGE PLUMBS. Put half a pound of fugar into a preferving-pan with a pint of water, boil it, and Ikim it clean j then flit one pound of plumbs down the feam, and put them into the fyrup,—fet them on the fire, and let them fimmer flowly till they are quite tender, turning them carefully that all Tides may be done alike. Set them by all night with a paper over them to keep them under the fyrup, otherwife they will lofe their colour; then put three quarters of a pound of fine fugar into a preferving-pan with a quarter of a pint of water,—boil and Ikim it clean ; let the fyrup be cold, drain the plumbs from the firft fyrup, and put them into the other, and fet them on the fire to fimmer till they look dear; fet them by in a mug for ten days, then drain them, dry them in a ftove, and keep them as before. WHITE CURRANT CLEAR CAKES. Pick fome white currants, wa(h them clean, and put them into a jar, cover them over with a piece of paper, and bake them in a flow oven till the juice comes out; ftrain it through a clean fieve, and then through a piece of muflin. Put one pound and a half C 344 ) half of treble refined fugar pounded into a preferv- ing-pan, with half a pint of water, and let it boil till it will candy, then flir in a pint of currant juice, let it fimmer a little over a flow fire,—take it off, pour it into plates or glafles, and fet them in a flove to dry ; when they are about half dry, cut them into rounds, half rounds, and quarters,— lay them on glafs plates, and turn them till they are quite dry ; put them in paper boxes, and keep them in a dry place. You may do red currants and rafpberries the fame way. TO CANDY ANGELICA. Take angelica that has been preferved, and lain in the fyrup for a month,—wipe it dry and lay it on a fieve; put one pound of treble-refined fugar into a preferving-pan with half a pint of water, boil it tili it comes to fugar again, rub it with the back of a fpoon to the fide of the pan, ftrew it over the angelica, lay it upon plates, dry it in a flove, and keep it as above. ORANGE IN SLICES CUT LIKE LAUREL LEAVES. Cut fix thick-rinded Seville oranges in quarters, take out the pulp, cut each quarter into three thin flices, like laurel leaves $ boil them till tender, weigh them, and to every pound of flices put a pound ( 345 ) pound and a half of fine fugar ; clarify your fugar with a pint of water to a pound of fugar; fkitn it clean, put in your flices, and let them' boil twelve minutes ; fet them by for two days, then boil them till they look clear ; take out your flices, and put them in jars ; add to the fyrup the juice of two le- mons, give it a boil, fkim it, pour it on your flices; let them be well covered with the fyrup, or they will fpot with mould ; they will make a very pretty fupper difh, and are very ufeful. TO MAKE WHITE CAPS. Put three quarters of a pound of flour in a bowl, make it into a parte with a quarter of a pound of butter boiled in a little water,—divide the parte into four pieces, and roll it out thin. Take four large rtewed pears, put one into each Iheet of parte, clofe them up neatly, put them into a baking-pan’ and bake them in a moderate oven. When^done take them out, and ice them the fame way as you do fruit-cake; dr.y them in an oven, and ferve them up for a fecond courfe, or for fupper. BLACK CAPS. Take eight large apples, cut a bit off the blof- fom end, wet them with a little wine, and grate on them fonie fugar ; .put them into a tin baking pan, fet them in a quick oven, and bake them for half an hour. If they are not black in that time, take Z them ( 346 ) them out, and hold a falamander over them till they are black ; then put them into a deep china difh,—boil a little currant jelly and red wine to pour over them. Or you may ferve them up with a boiled cuftard round them. . TO BOTTLE GOOSEBERRIES. Pick fome green walnut goofeberries, put them into bottles, fill them up with clear hard-water, pour a little rinded fuet over the top of them, cork and rofin them down, tie a piece of bladder and leather over them, and keep them in a dry cool place. « TO BOTTLE GOOSEBERRIES ANOTHER WAY. Gather the goofeberries when they are quite dry, pick off their eyes and ftalks, and put them in bottles; cork them down tight, and bake them in a flow oven (only juft: warm) for fix hours; beat the corks down tight, rofin them over, cover them with leather and bladder, and keep them in a cool dry place. You may keep bullace and damfons the fome way. OBSER- v/ - 1 ( 347 ) OBSERVATIONS ON MADE WINES. Before you begin to make any wines, be fure to have your utenfils quite clean and fweet.— When you make wines, make more than will fill the calk, for it will wade in working, and will re¬ quire fome to fill it up. Made wine fhould be kept twelve months in the calk. If it is not fine in that time, draw a pint of it out of the calk, and put half an ounce of ifinglafs into it; let it Hand four days to diffolve, ftirring it twice a day; put it into the calk, llir it well about with a Hick, and bung it clofe down; but you rnufl raife the fpile, to give it vent,—as you mud do to every kind of wine when you bung it down, or it will burd the calk. When it is quite fine, you may bottle it, and put a piece of fugar into each bottle. As to the red, you mud follow the receipts. RAISIN WINE. i , \ Pick thirty pounds of Malaga raifins clean from the dalles, chop them a little, put them in a tub, and pour on them five gallons of water; let them dand to ferment for ten days, drain them through a fieve, and prefs the raifins dry. Put it into a calk with a quart of brandy,—when it is done fer¬ menting, dop it dole down, but do not put the peg too tight in. Z 2 ANOTHER C 343 ) ANOTHER' WAY. Boil nine gallons of water, let it (land till al- mod colds then pour it on twenty pounds of raifins chopt a little, and let it (land eight days, dirring it twice a-day ; then drain it through a hair fieve, and fqueeze the raifins dry ; adcbthe rind and juice * pf eight lemons, twenty-four pounds of Iump-fugar, and three fpoonfu.il of thick yead ; dir it well to¬ gether, and work it for three days, dirring it three times a day ; then take out the rind of the lemon, and tun it into an iron-bound calk that will juft hold it. Let it ferment for eight days, and add to. it two quarts of brandy-r^-dop jt qlofe down, keep it twelve months, and then bottle it. COWSLIP WINE. Boil twenty quarts of water with eighteen pounds of fugar, put it into a tub, and when it is near cold, add to it five pounds of cowflip dowers bruifed a little in a mortar, with the rind and juice of eight lemons ; let it dand for one day ; add to it two fpoonfull of yead, and let it dand for three days. Strain it through a fieve, put it in a calk that will jud hold it, let it ferment for eight days, and put to it three pints of brandy ; ftop it clofe down, keep it in the cadi for twelve months, and then bottle it. ELDER ( 349 ) ELDER WINE. Str 1£ a quantity-of eider berries, bake them in an oVetiv and run the juice through a fieve. To 6ile'gallon of juice add four gallons of water, and eighteen pounds of lump fugar ; boil it altogether, fkim it well, andi«she» it is near cold, add to it a little yeaft,—work it for two days, then tun it, and add three pints of brandy.; let; it ferment for eight d-ay$,-flop it clofe down,’keep it twelve months in A dalkj then bottle it. - vo k \ ELDER WINE TO IMITATE PORT. . Bake the elder berries, drain the juice through 'fieve* and to a gallon ofjuifce put four gallons of £yder and ten pounds of lump fugar, with a little yeaft; let ft ferment together three days, flirring it twi ; ce : a : -tiay, and tun it into a calk that will jutt field it; add to it one quart of brandy.—When it has done fefmentftrg,' flop-it clofe down for twelve months,, and .'bottle it. ■ ■ ' i.n.'isi Aitvts Vh. : p‘_ , • [ ■> ■' If. the cyder be right good, it will drink very lit¬ tle inferior to port wine. rf r*\ ■* t -A kJ r: l BLACK ( 35° ) BLACK CURRANT WINE. Boil fix gallons of water, put it into a tub,, and when it is near cold, add to it thirty-fix pounds of black currants bruifed ; let them Hand for two days, and drain the juice through a fieve;^ add to it twenty pounds of loaf-fugar, and a.little.yqad,—- let it Hand for three days, ftirring it three times each day ; tun it into a barrel, with two quarts of brandy ; when it has done fermenting, ftop it clofe down, keep it for twelve months, and then bottle it. GINGER WINE. . . ]'• ■ Boil four gallons of water with fifteen pounds of Lifbon fugar, and three ounces of ginger, for fifteen minutes; put it into a tub, and when it is near cold, add to it the rinds of.fix lemon's.pared very thin, the juice of eight, and two fpoonfull of yea(l; let it ferment together for two days, drain it, and tun it into a cade that will juft hold it, with one quart of brandy ; when it has done ferment¬ ing, dop it clofe down, and keep it as above. ORANGE ( 35* ) ORANGE WINE. To five gallons of water put eighteen pounds of lump fugar, boil it for fifteen minutes, and put it into a clean tub ; when it is near cold, add to it the juice of fifty oranges, the rinds of ten pared very thin, and a little yeaft ; let it ferment for two days, ftirring it three times a day ; then drain out the rind, and tun it with the juice of fix lemons made into a fyrup, with one pound of fugar; add two quarts of brandy,—when it has done working, ftop it clofe down, keep it twelve months, and bottle it. RED CURRANT WINE. To four gallons of water add fifteen pounds of fugar, and boil it for ten minutes ; pour it into a clean tub, and when it is near cold, add to it twen¬ ty pounds of red currants bruifed, fix pounds of red rafps, and a little yeaft; let it ferment for three days, ftirring it three times a day; then ftrain it through a fieve, and prefs the currants dry; tun it into a clean calk that will juft hold it, with one quart of brandy,—when it has done fermenting, flop it clofe down, keep it twelve months, then bottle it. You may make white currant wine the fame way, only ufe white rafps inftead of red. Z 4 WHITE (' 35 2 ) WHITE CURRANT WINE, OR ENGLISH CHAMPAIGN. Boil three gallons of water with twelve pounds of loaf-fugar, put it into a tub,'and When it is near cold, add to it four quarts of white currants picked and bruifed, the juice of eight lemons, the rind of one pared very thin, and two fpoonfull of yeaft; let it ferment for three days, then drain it through a lieve, and tun it into a cafkthat will juft hold it, with a pint and a half of brandy. When it has done working, flop it clofe down, keep it for fix months, then bottle it. GOOSEBERRY WINE. i ..... .... . •‘jn To eight gallons of water add thirty pounds of fugar, boil it for ten minutes,—when it is near cold, add to it fixty pounds of ripe goofeber-ries bruifed, with three fpoonfull.of yeaft ; let it fer¬ ment for three days, drain it through a fieve, prefs the goofeberries dry, tun it into a calk, and add to it two quarts of brandy. When it has done fermenting, dop it clofe down for twelve months, then bottle it. GREEN « < '353 ) GREEN GOOSEBERRY VINEGAR. Boip ten gallons of water with fix pounds of brown fugaf,, put it in a tub ; when near.coldj add two pecks of ‘green .gOofeberries bruifed, and‘two fpoonfull of yeaft y let it ftand td ferment fo'ufteeri days, ftir' it every day ; then ft fain it, put it'in your calk, and keep it in a warm place till it is four. c , ' { : . * • v 1 - ^ ' - f <• -4 ' J. * |C‘ J LEMON WINE. Pare two dozen of lemons very thin, put the parings in four bottles of brandy, let it Hand twelve days to infufe ; put the juice of the lemons into a preferving-pan, with five pounds of loaf-fugar, and two quarts of water, boil it ten minutes ; boil ten gallons of water with thirty pounds of lump- fugar, put it into a pot; when cold, add two fpoonfull of yeaft, let it work two days; then add the brandy, parings and juice, ftir it well together j tun it in a clean calk that will juft hold it, put your bung in llightly for twelve days, and flop it clofe j keep it twelve months, and then bottle it. BALM C 354 ) BALM WINE. Boil four gallons of water with fourteen pounds of fugar for three quarters of an hour, and put it into a tub; add to it four pounds of the tops of balm when they are in flower ; bruife them a little ; put to it a little yeaft, let it (land two days, then ilrain, and tun it. When it has done working, put to it a pint and a half of brandy, flop it clofe down, keep it fix months, then bottle it. ' iVJ • ' O [ ( * ~ \ T ^ r f* t ; * m/ ' f ’ > ' » ’ (HOP T> ' ; *; ;\ \ f { ;J jj , brr,;> i ;* ;t. i< Y- r ,± . ... . Si c w : *v I, COO] :t \ r r ' ,r ' ') * • 1 1 ■' i-f - :o. i Is ‘ . ro ■ 'll • . 1 BILLS 4 V.-i-P fW ’ * ■’ ■ ' ? • * V. *' ‘» . \ r ' j : t :)i>c o x:o i fc'j s A ( 355 ) ....»•••**«•« jH' . * ' BILLS OF FARE. FOR JANUARY. rt'v} >ri FIRST COURSE. Soup Sante removed with crimp saltnon Jlrv J.JNxd : 7(: : ■. uc ouTd Petty patties r.i'rD Brown veal collops Stewed cellery ■ Plain butter ■ i. .olhriVI Turkey boded with - , ' Fennel sauce oyster sauce *-*■ "■< ' 1 3 J 1 Sallad T«scf Tv Fricassee of chickens Baked bread pudding Fore quarter of lamb roasted s u : XZ . . .*• SECOND COURSE. Pheasant roasted Buttered lobster Preserved quinces Flummery China oranges •v ii ;■ s • .. u.nia/c .t Jeilies Golden pippins Hare Tartalets Preserved barberries in bunches. Asparagus pease -* <’• 1 i • '• . JZ- i it ■) - . ( 356 ) —... . ,"U'!k. , ' FOR FEBRUARY. - 1 ' ’ ‘FIRST COtrR&E : 11 . f T q Fowl broiled, with mushroom sauce Soup Ie rain removed with turbot . • • • 1 - /mpihv.- t> ; { il:iw bsvcri t • * ; J\ J^bPter, saocp ‘ Pigeon cutlets ,-froIIoo Lw nv.-ota Veal pie ? >'iinq vlrdT Pickles ‘ Cellt ry ' Mutton chops ters the Italian way. ’ * bailee Roast beef gnibbaq J>«rtd bsoxfi rnt.-' .'he to '>tti»on‘£ i h’iitt&yt dixtjvl lo T3j'ii rr» '-to' i SECOND COURSE; Three'partridges rbasted ""tar**. *S$±r... . £*» Preserved pine apple Whipt posset Preserved ginger «2 '~j ' ’'• n 1 i t i Preserved rasps C&lfared pig ^ Preserved ctirrarit tart Four sweetbreads roasted C 357 ) * '«Jt FOR MARCH. FIRST COURSE. • itct/i a i: Tansy pudding SECOND COURSE. <(> j . /ic’ id Two small chickens roasted ' ' ;• •.''A'.'. ”tf t Apricot fritters Lemon cream Stewed pears • ♦ Preserved cherries Asparagus boiled Compote of gold pippins Peaches in brandy Blamcwge Almond cheese cakes ■ ■. . ns;* Scolloped oysters ( 35& ) ' p o * IA I v ^ 5-T C > '■ r FOR APRIL. • r - 1 : ' j TT T FIRST COURSE. Vermicelli poup removed with stewed carp Broccoli Petty patties of lamb Three small chick- y lsa ..- , > . ens boiled Plain butter V 5 leek boiled Ham boiled Parsley sauce A neck of veal' •• ( r ^ Spinnage New college pud¬ dings baked !'■.*»lot liK gsJ . ' Saddle of mutton roasted « - . r . a .iisnrco orron: - SECOND COURSE. 1 ' : ■ 1 Young ducklings roasted with green sauce j.-.v ■ t Buttered crabs n Apples i hi. Preserved apricots I'.-li .d figeA Jellies Preserved oranges Custards Pistachio nuts Cream pancakes Fried smelt5 I4i:c Pigeons roasted with parsley sauce C 359 ) * FOR MAY. FIRST COURSE. Rice soup removed with stewed carp and white sauce Beef collops Two small chick¬ ens boiled Wine sauce Turnips Parsley and butter Plumb pudding Pig roasted Sheeps rumps and rice > . ; : Plain butter Currants for the pig Tongue boiled Collifldwer Pigeon in the form ’ J . . : w v i v of a moon Loin of veal roasted . SECOND COURSE. ■ i i ■ • i • Green Goose Custards Fricassee of lobsters } • Potted veal « V ■ . Rasps in jelly Strawberries Green pea'se Desert frame Artichokes Cherries Preserved green gages Marinade eggs Fried smelts Green gooseberry- tart A leveret roasted ( 3 ?° ) FOE JUNE., FIRST COURSE. Green pease- soup removed - 3 ■ with mackarel ( i <iU;- , 'I Hare collops Calf’s head pie .1 i J.;-J r.y. .! > Vi IS. . Jr ' pigeons in surprize v.jled tiir/f ?*‘ l iPapiefs de veau Haunch of venison roasted. • - r*% r «?»( ’ ' • * SECOND COURSE. ‘ ... ' V .1 J'iio' Two turkey pouts roasted ;T!3': I Coiripote of apricots r.-i- • ' J i Artichokes :c ,.) nu Elamonge . l-jr.j; I i-; l Wegt-cars t oasted ( 3^ ) FOR JULY. FIRST COURSE. Soup with artichoke bottoms removed with crimp cod A breast of veal Young potatoes Beefsteaks ragoo’d a-la-mode Anchovy sauce Parsley sauce Swine’s cheek boil’d Venison pasty Windsor beans Plain butter Shrimp sauce Salad Lamb’s feet with De quez de polard mustard a-la-fanch herb Leg of mutton roasted with stewed cucumbers SECOND COURSE. Two ducklings roasted Trifle Green gages Artichoke bottoms forced Peaches Custards Cray-fish Apricot tart Potted char A Ifeveret roasted A a Dutch flummery Apricots Ragout mille Melon Italian cream ’ -'I:--.- ( 3^2 ) FOR AUGUST. FIRST COURSE. %- Soup sante removed with haddocks Tenderon of veal Rabbit collops with parsley French beans / Fish sauce Pickled mangoes Ducks and green Mutton cutlets Chicken pie pease in papers Rock samphire Plain butter Salad Lamb sweetbreads Fricando of crumbed & fried veal Roast beef „ 1 m m m mmmammmmmmam mmmm mmf— ' SECOND COURSE. Lemon pudding Grapes i Toree pigeons roasted Plumbs ii j (ft r . Leveret roasted Fricassee of mushrooms Collared eel Pine-apple Salver with jellies Fried smelts Cherries Potted lobster Currant tart Foe-graw Twjq moor-garae roasted ( 3^3 ) FOR SEPTEMBER. Fried tripe FIRST COURSE. Soup cressee removed with crimp cod The fish removed with a roast goose Fish sauce Rabbit pie 3 chickens boiled Parsley sauce Ox palates Shoulder of mutton in epigram Melted butter Papiets de veau Boiled colli flower Ham boiled Calf’s head roasted Kidney beans Sheep’s tongues, Spanish way Ragoo of pigeons Petty patties of oysters Currant jelly ' Applesauce •Venison sauce Turkey and oy¬ ster sauce Pork steaks Soup la .rain removed with stewed tench Fish removed with a haunch of venison Crowcant Artichokes the Ita¬ lian way Peaches Potted char Plumbs Eggs the Prussian way SECOND COURSE. Pheasant roasted Pine-apple Rasp cream Cray-fish Desert frame Crabs drest in their shells Tartlets , Ragout mille Pears Collared eel Grapes Mushroom fricassee A green cod- lin tart Cheese cakes Four partridges roasted A a 2 A trifle Melon ( 3«4 ) FOR OCTOBER, Rabits boiled with onion sauce Greens Sheep’s trotters forced FIRST COURSE. Soup sante removed with a roast pig Stewed cellery Marrow pudding Sweet wine and sugar in a boat Pigeons in Scollop shells Potatoes Beef collops Melted butter A chine of pork A breast of veal A peregoe roasted in a surtout turkey Apple sauce Gravy sauce Ducks-a la-braize Petty patties fried Chickens fricassee Pickles Salad Turnips & carrots Calf’s head a-la-turtle A tongue boiled Lobster soup removed with a saddle of mutton SECOND COURSE. Three moor game roasted Mawbray r Colliflower and Parmazan cheese Filberts Six dottrels roasted Apples Attelets of sweetbreads Custard*- Peaches Collared Pig Hamlet Pears Plumb tart Two teals roasted Walnuts Potted lobster Morelles forced Grapes Hare roasted Italian cream Blamonge ( 3*5 ) FOR NOVEMBER. FIRST COURSE. Pig roasted Mutton rumps and kidneys Currants in a saucer A raised beef steak pie Sorrel sauce Fricassee of double tripe Lentil soup removed with turbot Apple sauce Pork steaks ' Colliflower A leg of veal larded Greens Rabbits in surprise Venison sauce A hare jugged Sweetbreads a-la-daube Lobster sauce Lemon pudding Melted butter Mutton cutlets in paper Pigeons in fancy Fowl a-la-farce Onion soup removed with a havnch of venison SECOND COURSE. Apricot fritters Brawn Walnuts Vruffles the Italian way A pheasant roasted Carmel cream Grapes Maccaroni Smelts in jelly Preserved orange Salver Spinnage and fried with jellies bread Preserved cherries Chesnuts Made eggs with Potted cream moor game Pears Cheese cakes Four woodcocks roasted. Sturgeon Apple tart Aa 3 C ) FOR DECEMBER. FIRST COURSE. Pease soup-removed with jowl of salmon * Pigeofls in sun fashion Calf’s head in surprise Salad Fore quarter of Petty patties Fricassee of ox lamb roasted palates Mint sauce - Fennel sauce Sheep’s tongues sliced Beef tromblanc Mutton kebob d Parsley sauce Melted butter Harricot of Turkey pie Breast of veal venison porcupined Broccoli Two chickens boiled Ham roasted Hog’s feet and ears ragoo’d SECOND COURSE. Two wild ducks roasted Mince pies Pears Potted venison Peu de more Ragoo of cock’s combs Snipes roasted Asparagus Medlars Chesnuts , , , Desert frame with dried arksioasted sweetmeats and jellies Walnuts Grapes Stewed lobster Brawn Spinnage & cream Apples Cream pancakes Tartlets Hare roasted C 367 ) CORRECT LIST OF THINGS IN SEASON, For every Month in the Year. Fish* Salmon Cod Turbot Soles* Carp Tench Eels Lampreys Flounders Plaice Whitings Thornback Skate Smelts Sturgeon Cray-filh Haddock Crabs Lobfters JANUARY; Prawns Oyfters Meat. Beef Veal Pork / Houfe lamb Mutton Poultry. Turkeys Capons Chickens Fowls A a 4 Tame pigeons Pheafants Partridges Hares Rabbits Woodcocks Snipes Larks Vegetables. Purple and white broccoli Cabbage Sprouts Spinnage Savoys Cardoons jCellcry Chervil Beets Sorrel Salfifie Endive 1 Lettice % Crefles Muftard Young onions Turnip radilhes Scorzonera Tarrogan Thyme Savory Fish. Turbot Cod Salmon Soles Whitings Haddocks Sturgeon Skate Plaice Flounders Smelts Tench Carp Lamprey Eels Crabs Lobfters Qyfters Prawns Cray-filh ( 3^8 ) Hyflop Rochamble Carrots Turnips Leeks Parfr ips Potatoes Shalots Sage Parfley You may have muftvrooms and afparagus raifed in a'hot-bed. FEBRUARY. Meat. Beef Veal Mutton Houfe-lamb Pork N « Poultry. Turkeys Capons Fowls Larks Chickens Pigeons Pheafants Woodcocks Snipes Partridges Fruit. Pine apples Pears Grapes Medlars Apples Chefnuts China oranges Vegetables. Purple and white broccoli Spinnage Savoys Curled greens Cabbage Sprouts Beets Parfley Chervillc Cellery Scorzonera Sorrel Lettice Salfifie Young onions Muftard Crefles Mint C 3% ) Carrots Turnips Parfnips Leeks Afparagus Thyme Sage Savoy Fruit. Nonpareils Pears Chefnuts China oranges Golden pippins MARCH. Fish. Poultry. Lettice Salmon Spring fowls • Crefies Chives Ling Small chickens Muftard Skate Ducklings Mint Soles Pigeons Burnet Whitings Thyme Winter favory Tarragon Turbot Flounders Carp Vegetables. Afparagus Tench Cucumbers Lobfter Carrots Kidney beans Crabs Turnips Colewort Cray filh Parfnips Prawns Colewort Onions Oyfters Leeks Fruit. Shallot Tanfy Gold pippins Meat. Fennel China oranges Curled greens Forced ftrawber- Beef Spinnage ries Mutton Broccoli Cherries Veal Beets Houfe-lamb Celery Roafting pigs Endive ' ( 37° ) APRIL. Fish. Poultry. Salmon Ling Carp Tench Turbot Trouts Skate Smelts Pullet Small chickens Ducklings Leverets Rabbits Pigeons Green geefe Jr raw ns Lobfters Crabs 4 Vegetables. All forts of fmall Meat. Beef Mutton Veal Lamb falads Lettice Cellety Endive Sorrel Burnet Colewort Tarragon Raddilh i r ’ i MAY. Fish. Salmon Trout Soles Carp Tench Eels Herrings Smelts Turbot Lobfter Cray fifh Crabs Young onions Chervil Tanfy Parfley Broccoli Spinnage Curled greens Sprouts Afparagus Cucumbers Kidney beans Thyme Mint Fruit. Apples, oranges . Forced cherries, & ftrawberries Green apricots, and goofeberries for tarts Prawns Meat. Beef Mutton Veal Lamb Poultry* Chickens Green geefe Turkey poults Ducklings Leverets Rabbits Fish. Gilts Trout Pike Eels Soles Turbot Carp Tench Mackarel Herrings Smelts Lobflers Cray-fith Shrimps ( 37 1 ) Vegetables. Early potatoes Carrots ' Turnips Raddilhes Early cabbage Colliflower Artichokes Peafe' ~ Beans - Kidney beans Afparagus Cucumbers Spinnage Lettice Crefles Muftard JUNE. Lampreys Prawns Meat. Beef Mutton Buck venifon Veal Lamb Young onions Mint Purflain Thyme Savory Bafil Colewort Fruit. Strawberries Cherries Green apricots Goofeberries, and currants, for tarts Poultry. Green geefe Ducklings Turkey poult* Chickens Grey plover Wheat-ears Leverets Rabbits Vegetables. Potatoes Carrots Turnips Cabbage Colliflower Beans Peafe Kidney beans Artichokes Cucumbers Young onions Lettice Fish. Turbot Gilts Cod Mackarel Herrings Soles Skate Flounders Plaice Pike Carp Tench Eel Lobfter Prawns Cray-fi 111 Shrimps Meat. Beef Mutton ( 37 2 ) Spinnage Parfley Purllain, andfmall falading All forts of pot herbs JULY. Veal Lamb Buck venifon Poultry. Green geefe Ducklings Chickens Turkey poults Pigeons Ducks Plovers Quails Leverets Rabbits Vegetables. Potatoes Colliflowers Fruit. Cherries Strawberries Goofeberries Pine-apples Melons Grapes Peaches Cabbage Carrots Turnips Onions Mufh rooms Artichokes Celery Chervil Sorrel Purllain Lettice All forts of fmall falad herbs Mint Thyme Bafil Tarrogan Peafe Beans Kidney beans Fruit. Cherries Peaches Nectarines Plumbs Fish. Pike Cod Flounders Plaice Skate Thornback Mackarels Herrings Carp Eels Cray-fifli Prawns Oyfters Lobfters Meat. Beef Mutton Veal Buck venifon ( 373 ) Pears Apples Apricots Melons Pine apples Grapes AUGUST. Poultry. Pigeons Chickens Green geefe Ducklings Wild ducks Turkey poults Leverets Rabbits Pheafants Wheat-ears Plovers Vegetables. Muflirooms ColHflowers Cabbage Artichokes Carrots Turnips Onions Scorzonera Salfifie Potatoes Celery Chervil Sorrel, Strawberries Rafpberries Goofeberries Currantberiies Green codlins, for tarts Purflain Lettice Small falad herbs Parfley Peafe Beans Kidney beans All forts of fweet herbs Fruit. Pine apples Melons Grapes Apricots Peaches Nectarines Plumbs Pears Apples Cherries Filberds Figs Strawberries Goofeberries Currants Mulberries Fish. Cod Soles Skate Flounders Plaice Smelts Pike Carp Tench Loblters Oyfters Meat. Beef Veal Mutton Pork Buck venifon Poultry. Pheafants Moor game Partridges Rabbits ( 374 ) SEPTEMBER. Hares Pigeons Teals Ducks Chickens Fowls Turkeys Geefe Wild ducks Vegetables. Beans Peafe Kidney beans Mufhrooms Artichokes Colliflower Cabbage Celery Leeks Turnip-rooted radilhes Onions Shalot Carrots Turnips Potatoes Lettice Chervil Sorrel Thyme Parfley Small falad herbs Scorzonera Salhfie Fruit. Apples Pears Plumbs Pine-apples Melons Peaches Ne&arines Grapes Apricots Cherries Filberds Quinces Goofeberriea Currants Mulberries Figs Fish. Pike Carp Tench Smelts OCTOBER. John Dorees Soles Perch Brills Codlins Oyfters Meat. Beef Mutton Veal Pork Doe venifon Poultry. Geefe Ducks Chickens Wild ducks Teals Widgeons Woodcocks Snipes Larks Dottrels Hares Rabbits Pheafants Moor-game Partridges Vegetaales. Cabbage Colliflower Fish. Dorees Smelts Barbefs Gurnets Carp Pike Tench Whitings Haddocks Cod I ins Oyfters Cockles Shrimps Soles Turbot Lobfters ( 375 ) Artichokes Carrots . Parfnips Turnips Potatoes Leeks Shalots Rocambole Celery Turnip-rooted raddilh Endive Chervil Red and white beets Cardoons Lettice All forts of fmall falading Thyme Savory Sweet marjoram Scorzonera Salfifie Fruit. Grapes Figs Quinces Damfons Bullace Peaches Plumbs Walnuts Filberds Hazel-nuts Pine-apples Melons Pears Apples Peaches NOVEMBER. Meat. Beef Mutton Veal Houfe lamb Pork Doe venifon Poultry. Pheafants Partridges Moor-game Larks Woodcocks Snipes Widgeons Teals Wild ducks Pigeons Chickens Fowls Geefe Turkeys Ducks Hares Rabbits Vegetables. Colliflower Cabbage Savoys Sprouts - ('37<* ) Spinnage Curled greens Red & white beets Potatoes Parfnips Turnips Carrots Onions Leeks Shalot Turnip-rooted radiflies Rocambole Parlley Lettice Endive Chervil Sorrel M uftard Crefles Sweet herbs of all fort3 Young onions Scorzonera Sanfifie Fruit, Pine-apples Pears Apples Chefnuts Hazel-nuts Walnuts Grapes Medlers Fish. Turbot Sturgeon Salmon Dorees Smelts Cod Codlins Haddocks Soles Carp Tench Oy Iters. Crabs Loblters Prawns Cray-filh DECEMBER. Poultry. Turkeys Pigeons Capons Chickens Fowls Woodcocks Snipes Larks Dottrels Partridges Pheafants Wild ducks Teals Wigeons Hares Rabbits Potatoes Parfnips 'Turnips Leeks Onions Shalots Rocambole Red & white beets Endive Cellery .Spinnage Parlley Lettice Scorzonera Crefles Mullard Thyme Sal fi fie Meat. Vegetables. —«n .i.i mmi.mtm Beef Purple and white Fruit* Mutton broccoli Chefnuts Pork Forced afparagus Walnuts Veal Cabbage Hazel nuts. Houfe-lamb Savoys Pears and apples Doe veniton Carrots China oranges- FIN IS. v # _■*