at ho : Hh: lire dis Boo h Se is aptel § / [// | # L{V\\ (Ay pidions ‘' Toys Ws 375M CUrch- yards “f at PARES e an e we i \ \ Royal } ) IS C e) Z a7 a} els. \P \ Ee ~ \ ee jaime ~ \ Yace 43 Se a= CS ee (a, \\ Epes 3 Tea = ix 7 os I VL MI EN ir pe Ew Sallad X 6 | fae Lt a Torfe ePIC? OV — see CU ae : Sa oe ey a rl, Fee | =— DINNER. / UKE Ble 4 ld | ming € y fh Tarts \ “heefe pat hes , reutt: CZ) Ya \ ey The CoMPLEAT Criry and Country Cook: O::R; Accomplifh’d HovusEWIFE. CONTAINING, Several Hundred of the moft approv’d REcEIPTs in CooKERY, [East ae ConFECTIONARY,!/PICKLES, CoRDIALS, || PRESERVING, CosMETICKS, ||SYRUPS, JELLIES, EnGLisH WINES, &c, Illuftrated with Forty-nine large Copper Phares, directing the regular placing the various Difhes on the Table, from one to four or five Courfes: Alfo, Bills of Fare according to the feveral Seafons for every Month of the Year. Lil Kee We S: By The Horfe-/boe Table for the Ladies at the late Inftalment at Windfor ; the Lord Mayor's Table; and other’ Hall Dinners in the City of London; with a Fifh Table, &¥c. a ee By CHarRLes CARTER. Lately Coox to his Grace the Duke of Argyle, the Earl of Pontefraf, the Lord Cornwallis, &c. * eee sp ann rep LSC Jo which are added, Near Two Hundred of the. moft approved Receipts in Phyfick and Surgery, for the Cure of the moft common Difeafes inci- dent to Families; with feveral fovereign Receipts for the Cure of the Bite of a Mad Dog. Che Second Enition, with large Avnittans. Pi ee eon LONDON: Printed forA.BerTeswortuHandC. Hitec # ; and C. Davis, in Pater-nofter-Row: and S. AUSTEN in St Paul's Church-yard. 1736. : HE Art and Myftery of COOKERY, having been, as it were Hereditary, def ending to mé 2 Fron my Father, who. was excellent in his Pro- . feffion, having extracted the Quinteffence of We the Art from a long Race of Se 70S of them praétical Se ks of fome Eminence 5 and befides thefe Advantages, 1 having bad Op- portunities of ferving jfoveral noble ese both at hone and abroad; as his Grace the Duk of Argyle ; the noble Lords, the Earl of Pontefract, Lempfter ormmwallis, and other noble Peers; and alfe the Piswineable General Wood iz Flanders; the Lord Whitworth im feveral Em- baffies to Berlin, the Hague, Sc. LE/fquire Poley, to the Llluftrious Houfe of Eiaworer, and General Wade in Spain and Portugal, in the Year 1710. Thefe have given me O; ~ portunities, nor have I been wanting to myfelf in laying hold of them, to furnifh myfelf with whatfoever Improvements were to be made from the various Praétices of other Nations, and if any were to be met with worth regard, to adapt them to my own. Having thus by long Praétice and Application, qualified myfelf for my Profeffion, I at length determined no longer ob- Siinately to refufe complying with the frequent Urgencies of “feveral of my Acquaintance, but to communicate thofe Improve- ments I have made in the Art, for the Afifiance of thofe of my Brethren who have wanted many 8 my Advantages and Experience, and likewi/e for the publick Good, Az Nor PRE AC E:. Nor will it, in my Opinion, be any Diminution or leffen- ing of the Value and Efteem of fuch of my Brethren who are thorough bred and accomplifbed Cooks, if Gentlemen be made acquainted with fome of the ftated Rules of the Art. They would not then fo much depend upon the unartful Management of a Tavern-bred Dabbler in the Myftery of Cookery, who by a fullen Refervednefs often conceals his Ig- norance. The I would not too highly applaud my own Performances, fly decry that of others; yet I may juftly venture to ave not only given intire Satisfaction to thofe no- hers before-mentioned, but alfo what I have publifhed, the only Books, or but one or two excepted, which } : come into the World, that have been the Refult of the or’s own Praétice and Experience: For tho’ very few eminent praétical Cooks have ever cared to publifh ow of the Art, yet fome have been prevailed upon for a fmall Premium from a Bookfeller to lend their Names to "Performances in this Art unworthy their owning. 4 nor un qhat they ki But to infit no longer on thefe Matters, Ifhall now apply myfel ested kd) g ; : PP Y my to give fome Account of what may be expected from thefe Sheets. I have here, befides fome hundred choice Receipts, and ef- pecially of Soups and F ith, prefented the World with 49 Cop- per Plates, which I perfuade myfelf will be Jingularly ufeful in that they exhibit at one View all that is neceffary for furnifb- ing elegantly a Gentleman’ s Table. By the Affiftance of thefe Plates a Gentleman may be enabled at one View to chufe what Service he likes beft upon any par ticular Occafion, and he will find a Bill of Fare ready fet- tled to his Hand upon all the Varieties that may occur thro’ every Stage of Life and Advance of his Fortune, upon fuch Days as foall be remarkable, and which be shall defire to diftinguifh upon any joyful Occurrences. . Zhe are methodically difpofed according to the VAKLOUS Months in the Year, not only for one, but feveral CourJes, to 7 or 9 Difbes of an oval Table, with all manner of ties in Seafon; together with Pottages and Difbes for PARSE AP ASC: Vv the Side-board, the Names of every Difh being engraven within its particular Circle. All is performed in fo exact and regular a Manner, that a Method is pointed out for ordering an Entertainment in the moft elegant Way; that there is no danger of miftaking, nor any need for other Direction or Affiftance. As Plates 1, 25 are an oval Table for January of 5 Difhes and 2 Courfes; Plates 3, 4, for February of 5 Dibes ana 2 Courfes ; Plates 5, 6, for March, of the fame; Plates 7, 8, for April; 95 10, for May ; 115.12, for June; 13, 14, for July 3:15, 16, for Auguft; 17, 18, fer September ; 19, 20, for Odtober ; 21, 22, for November; 23, 24, for December. Plates 25, 26, 27, 28, are an oval Table for 7 Dijfhes and 4 Courfes 3 295 3% 315 325 Lables for 9 Difbes and 2 Gourfes; Plate 33 for 4. Difhes and 4 Courfes; Plates 35, 36, for 2 Difhes and.3 Courfes; Plates 37, 38, for 3 Difhes and 3 Courfes; Plates 39, 40, 41, for 2 Difbes and 4 Courfes ; Plate 42 is for March, April, and May, for 17 Difhes. Plate 4.3, for June, July, and Augutt, for 17 Difhes. Plate 44. for September, October, and Novembery. the like Number ; and Plate 45, for December, January, and Fe- bruary, the like Number ; 46 is along Table of all forts of Fifh ; 47 is the Form of a Lord Mayor's Table furnifhed ; and 48 the Form of the furnifbing Tables at the Halls in the City of London: Plate 49 reprefents the Table for the Ladies in the Form of an Horfe-fhoe at an Inflalment Dinner at Windfor. The Defign of this Piece is rather to promote good’ Houfe- wifery than Luxury, not fo much to prompt to Epicuri{m, and gratifying capricious and fantaftical Palates, as to infirué how to order thofe Provifions our Ifland is furnifhed with, in a wholefome, natural, decent, nay, and elegant manner, yet not in fo rude and homely one, but that they may be befitting the Table of a Nobleman, or a Prince: To order them fa that they may delight the Eye, and gratify a reafonable Palate as well as fatisfy the Appetite, and conduce to Health at the fame time that they do to the Nourifoment of the Body. it vi PRE F ASCE It gives not Direétions fo much for foreign Difbes, but thofe we have at home; and indeed, we have no need of them, nor their Methods of Cookery, whofe Scarcity of what We €NI0y, obliges them to make a Virtue of Neceffity, and to endeavour to Supply by Art, what is denied them by Nature. | Our Ifland is bleft with an uncommon Plenty and Variety . of maft, nay, I may venture to fay. all the fubftantial Necef- jaries of Life; the Produce both of the Land and Sea, whe- ‘ther Flefh, Fowl, or Fifh, and alfo Fruits, edible. Roots, Plants and Herbs, the Produé of our Fields, Meadows, Orchards, and Gardens, in fuch Plenty that fcarce any of our neigh- bouring Nations can boaft the like; for Fle, as Beef, Mut- ton, Veal, Lamb, Pork, Bacon, &c. what Market in Eu- rope, nay in the World, can fhew the like, as Leadenhall? which is but one of the many that fupply the fingle City of London, and they not much inferior, even to the Surprize of Foreigners ; and as for Fowls wehave no Scarcity, either tame or wild; as for Fifh, the Seas that jJurround Great-Britain, and the innumerable Rivers that water the Inland Parts, Jufficientl jupply us with that : witne/s Billingfgate, Fith-ftreet- Hill, and many Fifhmongers in all our Markets, and inter- La Jperfed thro’ the City, that fearce a capital Street is without : As for Fruits, Herbs, edible Roots and Flowers, Stocks- Market, Covent-Garden, and many others, are Sufficient Demonftrations of our Superabundance: So that it may juftly be faid of Great-Britain as of the Land of Canaan, that it is a Land flowing with Milk and Honey. Being thus liberally provided by Nature, our Defign is to inftruct how this Liberality may be ordered and prepared in the bef? manner, fo as to be wholefome to the Body, and grate- ful to the Palate, without being unreafonably. chargeable. te the Pocket, and not in a rude and unpolifped Manner, but Jo decent and elegant, as may become the Grandeur of the greateft Nobleman, or Magnificence of the greatef? Mo- narch, Some of our Nobility and Gentry have been too much at- tached to French Cuftoms and French Cookery, fo that they have not thought themfelves capable of being well served, unlefs they fent for a Gaok Jrom a foreign Couxtry who, indeed, PR E-E A eB. vil indeed by the Poverty of his Country (compared with our own) and the flippant Flumour of its Inhabitants, whofe Goufts are continually changing, is conftrained to rack his Invention to difguife Nature and lofe it in Art, rather to puzzle than plea/e the Palate. Indeed, I know no Reafon, that we, in the midft of our abundant Variety, foould fa far ape any of our indigent Neigh- bours, as to drefs our more delicious Fare after the Humour of the (perhaps vitiated) Palates of fome great Perfanages, or noted Epicures of France, as a la Dauphine, a la Mainte- non, a la Sante Menehout, a la Mentizeur, &&'c. as if En- glith Palates were not as nice Fudges of goed eating as French ones. But not to dwell longer on this Subjedt, I muft acquaint the Reader, that what follows by way of Appendix, is not the Performance of the faid celebrated Author, but is added by a judicious Eland, from the Improvements made by the mof? ex- perienced Perfons in the feveral Branches of Houfewifery there treated on, and many of the Recipe’s are from the Colleétion of a noble Lady deceafed, to whom the World is very much obliged. By the Affiftance of this Appendix, a Mifirefs of a Houfe, or Eloufe-keeper, will be enabled to furnifh not only a’ good Pan- try, but a well-fored Cellar with good Englith Wines, and potable Liquors of our own Growth and Produétion, not in- ferior to thofe of France, Spain, or Portugal, in Gaodnefs and Agreeablenefs to Englifh Conftitutions, but vaftly inferior in Price, which will be always at hand, either to refrelb or repair languid and exhaufted Spirits ; to entertain Friends ; and alfo to fore the Clofet with refrefbing Cordials proper upon any Emergency, either to preferve Health or to re- Store it. Nor are there wanting Cofmetics for the helping, pre- Serving, and recovering the Complexions of the Fair Sex. For thefe and the Phyfical Receipts we are bebolding to the Manu- Script of a noble and generous fpirited Lady deceafed, to whom we and Mankind are indebted for her rich Collettion of ex= cellent Receipts in all the feveral Branches in the Appendix, never before made publick. And PREF A GE Vill And as to the Phyfical Part, that will put the Mother = . Z e aie It, of a Family into a Capacity to adminifter to themfelves, thetr a 3 C 7 sv) i yo y Children, or their Servants, labouring unaer any of the Aches, Pains, Sores, or any of the many Maladies therein . rp. = as ~ . . Cy oe mentioned, which often happen in a Family, without the Trou= - . . ~ . y ‘ iS = ry et : ble of fending or going to Phyfician, Apothecary, 9 Surgeon, which to many Families in the Countries 1s _ requently very troublefome, as well as chargeable, by reajon of their great Difiance from them. generoufly-difpofed Gentlewomen that are charitably difpofed to be ferviceable ta their. poor and affiiéted Neighbours, will, by the Perufal of this Book, be inftructed how to exert their Beneficence, without greatly burdening their Purfes, or fatiguing their Perfons. The Recipe’s being gene- rally fuch as are cheap, eafily procured, and as eafily pre- pared; and they will thereby obtain, not only a good Name (which the Wife man Jays, is rather to be chofen than precious Ointment) but the Thanks, good Wifhes and Prayers of their poor afflicted Neighbours to whom their generous Afiftance foalt afford Relief. Whoever foall make Ufe of this, will find the Particulars worth their Notice, and the Produce worth their Pains; and that the Succe{s will not fail their Expeétation, and fo anfwer the End and Aim of the generous and charitable Perfons who frall adminifter, and the Editor, who is a Well-wifher ta Mankind in general. il ~~ The CoMPLEAT City aud Country WLM Sh Se SIL, SA, SMS Mh, Sh, Shy SM SEB IL SM, Is PS PETE ESILS PC BEL PI BPE AS I SSIES SOS SDS SSIS is HIE STIS D De ix be Ds Ia make Stock for Fith Soops. yaa AN § Nz) (IP AKE Scate, Flounders, Eels, and 346 Whitings ; lay them in a broad ol <4 Gravy-pan, put ina Faggot of or ey Thyme, Parfly:and Onions; fea- fon them with Pepper, Salt, Cloves, and Mace; then pour in as much Water as will cover your fifh: Put in a Head of Celery, and fome Parfly Roots. Boil it very tender about an hour, then ftrain it off for any Ufe for Fifth or Meager Pottage: This Stock wil] not keep above a day: If you will make a brown Stock, you muft pafs your Fith off in B brown s ® The Compleat City 2 brown Butter, and ftove it; then put in your Liquor and Seafoning. To make a good Stock for Soops of Fleth. of Mutton, a Knuckle of Veal, and a Fowl ; wath ‘then? and put-them in your Pot, which fill up with foft Water, and when it boils, skim it clean; then feafon it with a Faggot of Herbs, whole Pepper, Salt, Cloves and Mace, and put in a Cruft of Bread: Boil all very well, buttake out. your Fowl and Knuckle of Veal before they are boiled to Rags ; ftrain all for Ufe. ’ ! ‘A KE a Piece of Brifket Beef, a Neck A Broth for all forts of Soops in Mazgre. N the Evening fet a Kettle of Water over the Fire, with what quantity you pleafe of Peas, Cabbage, Carrots, Celery, Onions, Parf- nips, Turneps,: and Cloves; and let them boil till the next Morning; and when they are well boil’d, take‘off. the Kettle, fer it by for the Liquor to fettle. Then having cut» fome Carrots in two, put them into a Stew-pan, with fome Parfnips and whole Onions, with fome Butter ; fet it over the Five, cover it, and let it ftand, {tirring: it How and: then; and when the Roots have got- fee “ae fog a them with your P;+put-all the Roots, with their Liquor, into and Country CO O K. 3 into a Kettle or Pot, and fill it up with the Peas-Soop, and let/them ftew gently, then Sea- fon it, putting in a Branch of Celery, another of Leeks, and another of Parfly-Roots, a Mig- nonette ; and if you have any Carcafles of F ith, put them to it; for all forts of Fith are good for this purpofe, if they have no Scent of muddy Water. This Broth is good for moiftening all forts of Cullis’s made with Fith, or Soops made with Herbs, Onions, Cabbage, or Lentils, This is a foundation for all Soops in Maigre, and the Broth for Olios is made after the fame manner, for it is the Cullis only, that makes the difference. To Roll a foort Rib of BEEF. E,T your Beef be the firft fhort Rib, bone 4 it and lard it thro’ and thro’, with Bacon and Ham, feafon it with Salt, Pepper, fweet Herbs, and Spice ; roll up the Beef, tie it up and Jay it in the Bottom of a Baking-pan or Kettle, with Slices of Bacon, Beef, and Onions ; let Beef be layed upon thefe; feafoning with Salt, Pepper, Cloves, Sweet Herbs, Onions, and. Carrots, then pour into the Kettle, a bottle of White-Wine, and lay on more Slices of Beef and Bacon. Cover your Baking-pan clofe, fet it a Stew- ing with Fire under and over, when it is es nough drain it, untie it, and dith ir up with a Cullis, and ferve it up hot, B 2 To The Compleat City To make good Gravy. OU may lay fome Slices of Ham or Ba. con at the bottom of your Gravy-pan s put in feveral Pieces of Beef prety thick ; ciao lay on Slices of Onions and Celery, or Leeks, alfo a little Thyme and Parfly ; ftove it gently till it. comes to brown 3 then put in fome good Broth, and you may have it what Colour you pleafe. Strain it off for Ufe. Spanifh Olio, the cheap Way. AKE Mutton, Beef, Veal, Lamb, and Pork, cut in two Pound Pieces ; then fet them off, or pafs them in a Stew-pan ; then take two Pigeons, two Teal, one Duck, two Chick- ens, four Snipes, two Woodcocks, one Pound of Polonia Saufages, one Pound of lean Ham 3 pafs off all, then ftove all in a deep Pot, with Lettuce, Savoys, Celery, Endive, a Faggot of Herbs, and fome Garlick, with a little Saffron, and a Handful of large Dutch Peas; feafon it with Pepper, Salt, Cloves and Mace; ftove all tender, and {kim it well; then make a Coolio with fome Peas or Afparagus, to lap over, and afew forc’t Lettuce, and Heads of Afparagus ; fo difh your Roots and Meat in Rows, your Fowl] atop, then your Coolio; fo cover it, and lerve away full of Liquor. BEEF and Country COOK ry BEEF alamode. ET your Beef be fuch as is full of Gravey, j corn it and feafon it with Pepper, and pounded Cloves. Then having pounded a couple of Shallots, fome Rocamboles, -fweet Bafil, Thyme and Parfly, and put in a Glafs of Wine, ftrain it off and Jay the Beef to marinate in ittwo Hours. Then Jard the Beef, with thick Bacon, and ftew it with fome Cullis; Bay-leaves and a Glafs of White-Wine. This is commonly fery’d up cold in Slices, with Parfly on’t. AN OF IE R: yA VIN Gthe Nut of a Leg of Beef, lard A it with Slices of Bacon about the large- nefs of half a Finger ; being firft feafoned with Salt, Pepper, freer Herbs, and Spice, a couple of Cloves of Garlick cut fmall, fome Parfly and Chibbol, all mixt together. Then lay fome Slices of Bacon, Beef, Onions, Thyme, Sweet Bafil and Bay-leaves; lay the Beef over thefe, feafoning it with Salt, Pepper, Cloves and fome Cloves I Garlick ; pour into thefe fome Glaffes of Wine, and lay oyer all Slices of Bacon and Veal. Then cover the Kettle, and clofe it up with Pafte and ftew it for ten Hours; then if it is defigned to be ferve’d up fora hot Courfe, B 3 difh 6 The Gompleat City dith it whole or cut into Slices with it’s own Liquor and Lemon Juice. It will be more relifhing if ferved cold. Spanifh Tureene the eafy Way. three Pieces, a Pound each Piece, do the fame with a Breaft of Veal, and Lamb, and Mutton; fkim it well, then put in two Chickens, or a Fowl, and two Pigeons, two Partridges, and two Teal; fome Lettuce, Sorrel, Parfly, Celery and Endive ty’d up in Faggots; feafon it with Pepper, Salt, Nutmeg, Cloves and Mace ; put in two or three Heads of Garlick, fome Slices of Ham, a Handful of French Beans fplit, and the fame Quantity of Peas ; ftove all well and tender, and fkim it well; take out your Chickens before they are too much, and your Lamb like- wife; then difh up your Meat and Roots mixt, and your Chickens at top; ferve away hot, and well fkim’d and clean. 2 gree a Piece of Brifket Beef, cut it into A Soop with Almond Milk, CALD and pound a Pound or two of Al- monds, moiftening them with a little water ; and having a Stew-pan ready over the Fire with lukewarm Water falted a little, pour it into a Pan to the Almonds, then Strain it well two or three times through a Sieve; then put it into a Kettle with a littl Sugar and a Stick of Cinnamon, Set and Country C OO K. J Set it onthe Fire, make it boil and keep it-boil- ing gently, toaft fome Slices of Bread till they are pretty dry and put them in the Almond Milk to foak, pouring a fufficient quantity of the fame Milk over the Toaft. Then Boil a quart of Water,, and put into it the crum of two French Rolls mixt and pounded with Almonds, add Cinnamon.and Sugar, and let it foak for three or four Hours; ftrain off the Almond Milk ; the reft done as before, garnifh the Dith with March-pane or bread fry’d and - ferve it up. Sorrel Soop with Eggs, OUR Stock muft be made with a Knuckle VY of Vealand a Neck of Mutton, well fkim’d and clean; put in a Faggot of Herbs; feafon with Pepper, Salt, Cloves and Mace, and when it is well boiled and tender ftrain all off; then let it fettle a little, and fkim all the Fat off; then take your Sorrel and chop it, but not fmall, and pafs it in brown Butter; put in your Broth and fome Slices of French Bread; ftove inthe Middle a Fowl, ora Piece of a Neck of Mutton; then garnifh your Dith with Slices of fry’d Bread and fome ftewed Sorrel, and poach fix Eggs, and lay round the Difh, or in your Soop; fo ferve away hot. Savoy Soop, AK E four {mall Savoys, fet off two, and take out the Infide, and fill it up with Forc’d-meat, and tie them round with Pack- B 4 thread 8 The Compleat City thread, and ftove them in your Soop; then take the others, cut one in Quarters, fhave the other fine, then pafs it off in Butter, and put in good Broth and Gravy; feafon with Pepper and Salt, garnifh with forc’d Savoy, and put in the Middle two Pigeons, or a Piece of Mutton ; {kim it well and ferve away hot. 4n Almond Pye. A KE a pound of fweet Almonds, fkin them, pound them well, moiftening them now and then with the whites of Eggs. Beat up the whites of cight Eggs to fnow ; mix four of their yolks with Savoy Bifkets rafp’d, Green Lemon peel cut fall, and fome crifp’d Orange flowers, or Orange flower-water. Then taking the Al- monds out of the Mortar, mix them with the a- forefaid Ingredients, fweeten it to your Tafte, add the beaten whites of Eggs, fet it over your Abbefs with a border round ready done with puff Pafte in a Baking-pan and bake it. Strew it with Sugar, glaze it with a Red-hot fire Shovel, and ferve it up hot. Anchovy Sauce. if AVING Wathed two or three Ancho- vies very well, boned them, and cut them fmall, put them into a Stew-pan with a thin Cullis of Veal and Ham, feafoned with Pepper and Salt, make it hot and relifhing ; this Sauce may be ufed with Roaft-meat, Andovilles and Country COO K. 9 Andovilles, or Calves Chitterlings. ROCURE tthe largeft Calf’s Guts you can; cut them into the Lengths you would have them, and tie them at one end ; and hav- ing prepar’d Bacon, a Calf’s Udder and Chal- dron, blanch, and cut them into Dice or Slices, and put them into a Stew-pan, feafoning them with Salt, Pepper, a Bay-leaf, a Shallot cut fmall, good Spice pounded, to which add half a Pint of Cream ; tofs it up, then take off the Pan, and thicken the Mixture with the Yolks of four or five Eggs, and fome Crums of Bread ; then fill up the Chitterlings or Guts with this Stuffing, keeping it warm ; tie up the other Ends with Packthread, blanch, and boil them, and let them ftand in their own Liquor till they are cold ; when you are to ferve them up at the Table, boil them over a moderate Fire, and ferve them up pretty hot. Andouilles, or Hogs Chitterlings, AVING procured the large Gut of a Hog, and cleans’d it well, and foak’d it in Water a Day or two; then blanch it in hot Water with a little Salt, Slices of Onions and Slices of Lemon; then put it again into frefh Water ; then after a little while lay it on a Table, and cut it into the Lengths you defign, and dip them for a little while in white Wine to take off the ill Scent. Cut The Compleat City Cut Slices of the Fat of a Hog’s Belly into the Lengths of the Pudding, and then as many Slices of the Lean, and having feafon’d them to your Mind, put the Slices on a limber Skewer, and flide thern quite thro’ the Gut, and while the Skewer is in it, tie up both Ends of the Gut with Packthread. Then put them into a Kettle of Water with Onions fliced, Cloves, and a Bay-leaf or two ; boil them flowly, fkim them well, and add to it a Quart of Milk ; then let them ftand in this Li- guor till they are cold ; then take them out care- fully, fo as not to break them: broil them on Paper, and ferve them up to Table. Soop, with Artichoke- Bottoms. R OIL two or three Dozen of Suckers in b Water, till the Choke will come eafily off ; then take them out and put them into freth Water ; take off the Chokes, pare them round, put them into a Stew-pan with a little of your foaking Broth, and let them ftew over a gentle Fire till they are enough. | Then foak fome Crufts of Bread in your foak- ing Broth (See Article 3.)in a Stew-pan or Soop- difh, and when foak’d cnough, garnifh your Soop with the Suckers, placing the Jargeft in the mid- dle: let the Soop be relifhing ; pour over it a little Cullis of Cray-fifh, and ferve it up hot. Pye) a Cae 7 | Cabbace 2 and Gountry CO OK, VI A Cabbage Soop. A KE either Cabbage or Savoys, cut them into halves, and blanch them, throw them into cold Water, and having lain fome time, f{queeze them out, and tie them up in two or three Bunches, put them into a Kettle with Onions, Carrots, Parfnips, and Parfly-roots, about half a Score of each ; moiften it with your Peas-broth before-mention’d, (See Article 3.) feafoning it with Salt and Cloves. Boil them till they are half boil’d, then add two Spoonfuls of the Juice of Onions and fome brown Butter ; when they are boil’d enough, and relifhing, foak fome Crufts in a Stew-pan, and difh them up with a largé Cruft of Bread in the middle and the Cabbage round it ; pour the Broth over the Soop, and ferve it up hot. A Purflain Soop. We the Purftain is young you need only cut the Sprigs off, but keep their whole Length ; boil them in a {mall Kettle with fome Pea-foop and Onion-juice, of both the fame Quantity : When the Parflain is boil’d enough, foak fome Crufts in fome of the Broth, call’d Pottage de Sante, hereafter-mention’d. When it is foak’d, dith it, and garnifh it with the faid Purflain. See that the Broth is relifhing ; pour it over, and ferve it up hot. Veal The Compleat City Veal Soop. AKE a Knuckle of Veal and cut it to pieces, boil it with a Pullet and half a Pound of Jordan Almonds beat fmall ; ftove it well and very tender: You miay boil a Chicken to lay in the middle; then fkim it clean, and feafon it with Salt and a Blade of Mace ; then take the Yolks of four Eggs and beat. them up “in a little cool Broth ; fo draw it up thickifh as Cream, and ferve it away hot. Gravey made with Roots. AKE feveral forts of Roots at pleafure, T cut them fmall, and cut what Quantity of Onions you pleafe into four Quarters ; put all in a Stew-pan over a brifk Fire with a piece of But- ter, ftirring it now and then with a wooden Ladle; and when the Roots and Onions are become brown, moiften them with the Peafe Broth before-mention’d, feafoning them with fome Cloves, a Sprig of {weet Bafil, a little Thyme, Parfly, Chibols, and add fome Muthrooms, if you pleafe : Let this Ligour ftew gently ; make it relifhing, {train it, and it may be ufed in all forts of Ragoos, and Country COOK, 13 A Soop call’d Pottage a Sante, with Fih. O1L about half a Peck of dry’d green Peafe in a large Kettle of Water ; then let the Broth ftand to fettle, and pour off the thinneft of it into another Kettle with half a {core Onions, a Bunch of Parfnips, another of Carrots, Parfly- Roots, and two Ladles full of the Juice of Onions ; feafon it with Salt, and let it continue boiling ; add a Bunch of Celery, and another of Endive : you-may, inftead of thefe Herbs, at another time, ufe Roman Lettuces, or fome Cucumbers, with Sorrel, Purflain, and a Bunch of Chervil. Make the Broth palatable, and foak fome Crufts of Bread in it, and in the Difh, and gar- nifh it according, to the Seafon. Pour over it more of the fame Broth, put a Cruft of Bread in, the middle, and ferve up the Soop hot. Veal Soop with Barley. “OUR Stock muft be with a Fowl, a Knuckle of Veal and fome Mutton feafon’d only with Mace; then ftrain all off; put in half a Pound of French or Pearl Barley ; boil it one hour, feafon it well, and boil in the middle a Fowl or two Chickens; and juft as you ferve it put in fome chopp’d Parfly. Travelling 5° @ The Compleat City Another Sort made with Juice of Onions. e UT what Number of Onions you pleafe into Slices, put them into a Stew-pan with a piece of Butter, fet them on the Fire, ftirring them now and then ; when the Onions are grown very brown, moiften them with fome of the before- mention’d Peas-Soop ; feafon with Salt, Cloves, fweet Bafil, Thyme, Chibols, and a few: Muth- rooms. Stew all over a gentle Fire, make it relithing, take off the Fat, and ftrain it. This may be ufed with all forts of Dithes of Fith, Travelling Mutton Broth. OU muft have one Neck and one ‘Loin of Mutton, cut them into fix Pieces each Joint ; then wafh it from the Blood ; then put in as much Water as will cover it; feafon with Pepper, Salt, a Faggot of Herbs, Cloves and Mace ; then put in two or three flit Onions, and a few Marygolds ; when it has boil’d one Hour and half, fkim off the Fat, and put in fome Slices of toafted Bread, and difh upwith’ your Chops in the middle of your Difh, — | A White Soop with Poached Eges, y a é f . 4 OUR Stock mutt be with Veal and Chicken, then beat half a Pound of Almonds in a Mortar very fine, with the Breaft of a Fowl ; then and Country COOK. 15 then putin fome white Broth, and ftrain it off 5 then ftove it gently, and poach eight Eggs and lay in your Soop with a French Roll inthe middle, filled with mine’d Chicken or Veal ; fo ferve it hot. A Rice Olio with a Cullis ala Reine. OIL a Fowl with Rice in a Pot of good - Broth, and make a white Cullis as follows: Cut fome Veal and Ham like fmall Dice, add an Onion with fome good Broth ; pound the whole of a roafted Fowl in a Mortar; when it is pounded, take the Meat out of the Cullis, and put in the pounded Fowl; ftrain all through a Strainer, and put it to your Rice, and put the Fowl in the Difh that you ferve your Pottage in 5 make it well tafted, and ferve it hot. A White Soop with Crufts of Bread. UT a French Roll in two, take out the Crum and foak the Crufts in fome foaking Broth till they ftick to the Bottom of the Difh ; then pour over them a white Cullis of Perches or Pikes, and ferve it up hot. Scotch Barley Broth. AKE a Neck, a Loin, or a Breaft, cut it to pieces, wafh it, put as much Water as will cover it; then when it boils, {kim it clean, and feafon it with Pepper and Salt, fome 3 dic’d 16 The Compleat City died Carrots, Turneps, fome Onions, a Fageot of Thyme and Parfly, and fome Barley ; ftove all thefe well together ; then fkim it well: You may put in a Knuckle of Veal, or a Sheep’s Head finged with the Wool on, foak’d and {crap’d, and it will be white ; fo ferve away with the Meat in your Broth. Harrico Mutton. AKE a Neck or Loin of Mutton, cut it into fix Pieces, feafon it with Pepper and Salt, then pafs them off on both Sides ina Frying- pan or Stew-pan, put to them fome good Broth, a Faggot of Herbs, fome dic’d Carrots and Tur- neps fry’d off, and two dozen of Chefnuts blanch’d, and three or four fmall Lettuce; ftew all thefe well together: you may put in half a dozen fmall, round, whole Onions, and when very ten- der, fkim off the Fat well, and ferve away ; garnifh with fore’d Lettuce and Turnips, and Carrots flic’d. An Onion Soop. ¥ } EEL Onions, as much as can be of one Size, 4 what Number you pleafe, blanch and drain them ; put them into a fmall Kettle or earthen Pot, and moiften them with fome foaking Broth, (the way to make it is in the third Article of this Book) and boil or ftew them ; having foak’d your Crufts, place a large Cruft in the Middle, garnifh it with’ Onions, make your Soop relifhing as and Country COO K. 17 as well as the Broth in which the Onions are ftew’d, and pour the fame over the Soop, and ferve it up hot. Another Onion Soop. EEL a Dozen or two of Onions, cut them into Slices; feta Stew-pan on the Fire with fome Butter, put in the Onions, and let them ftew till they are a little brown, then ftrew a little Flour over them, and moiften them either with thin Pea- foop or Water, feafoning with Sale and Pepper, letting them boil about half an hour. Make the Soop relifhing, and add a little Vine- gar; then foak fome Crufts or Slices of Bread in the fame Broth wherein the Onions were ftew’d ; put all in your Soop, and ferve it up hot. Lentil Soop. us T AKE one Quart of Lentils, put to them a Gallon of foft Water, two Pounds of good Ham or pickled Pork, two Pounds of Mutton, two Pounds of Pork; feafon with all Spice and Salt; put ina Faggot of Herbs, and ftove all very ten- der; fave a few whole to put in a French Roll for the Middle; the reft pulp off thickifh as Cream, to ferve away ; garnifh with Bacon and Lentils, A Soop call’d a la Julienne. ¢% A KE the Hearts of Lettuces and Afpara- gus-tops, and blanch them with half a fcore white Onions, Cc Put 18 The Compleat City Put a Bunch of the Afparagus-tops, and ano- ther of the Lettuces, intoa fmall Kettle, together with the Onioris, with two Handfuls of green Peas ; moiften them with your foaking Broth, and let them ftew over a gentle Fire ; and when they are half done, put in a handful of Purflain, a handful of Sorrel, with a few Sprigs of Chervil. Let fome Crufts be foak’d in your foaking Broth, or the Broth of the Roots; and when they are foak’d enough, lay them in a Dith with a large Cruft in the middle. Garnifh with the Onions, Afparagus-tops and Lettuces, and taking Care to make the Broth re- lifhing, pour it over, and ferve it up hot. Melot Soop. A K E one Pound of Melot and fteep itone hour in good ftrong Broth ; then fet in on a gentle Fire to immer; feafon with Salt and Mace, then put in two Pigeons anda Quart of good Gravy ; {tove it two Hours, make a Rim of Pafte round the Edges, and lay fome Melot ftoved round with ~ fome Slices of French Bread. Oyfter Soop. %7 OUR Stock muft be of Fifh; then take two Quarts of Oyfters, fer them and beard them ; take’the hard part of the Oyfters from the other, and beat them -in a Mortar with ten hard Yolks of Eggs; put in fome good Stock, feafon it with Pepper, Salt, and Nutmeg ; then thicken 3 up and Country CO O K. 19 up your Soop as Cream ; put in the reft of your Oyfters, and garnith with Oyfters. Carp or Tench Soop. , A KE two Carp, one cut to pieces, and pafs it off; put to it fome good Fith Stock, the other you mutt force and bake gently, or ftove it in your Soop, feafon it with all Spice, Cloves and Mace, Salt, anda Faggot of Herbs ; then cut the Tail of a Lobfter into Dice, and put in with the Melt of your Carp; fkim it clean, and garnifh with the Row fry’d, and, Parfly and fry’d Sippets. Almond Soop. OUR Stock muft be of Veal and a Fowl, then beat a Pound of Jordan Almonds very fine ina Mortar, with the Yolks of fix hard Eggs, putting ina little cool Broth fometimes ; then put in as much Broth as you think will do; ftrain it off, and put in two fmall Chickens and fome Slices of French Bread ; feafon it gently, fo ferve awdy ; gar- nifh with Whites of Eggs beat up. Rice Soop. OU muft make it with the fame Stock as above-mention’d, put in half a Pound ef Rice and a Pint of good Gravy, anda Knuckle of Veal, ftove it tender ; feafon it with Mace and Salt; then make a Rim round your Difh, and garnifh with Heaps of Rice: You may colour fome with Saffron, and put one Heap of yellow, and another of white, and ferve away hot. C2 Water The Compleat City i Water Souch, with Perch, Eels, and Flounders. , A K Etwelve Perch, two Eels, and fix Floun- | ders: You mutt cut your Eels into pieces ; Perch and Flounders muft be cut croisways, your ch; put as much good Broth or foft ia three Cuts to ea Water as will juft cover them; put in a good hand- ful of pick’d Parfly, and fix Parfly-roots cut in long Slips, two fmall Onions in Slices 5 « feafon with Salt and a Blade or two of Mace; fkim it as it G&mmers; half an hour will do them: when you fend them'to Table, you muft fend Liquor and all with them, and a Plate of brown and white : Bread and Butter, as if for Tea; garnifh with Parfly boil’d, and Parfly-Root. tL} A Braife for all forts of Butchers-Meat. LN E the bottom of a Kettle with Slices of Ba- con, Beef, and flic’d Onions ; then put in the Meat and feafon it with Salt, Pepper, Onions, fweet Bafil, Thyme, and Bay-leaves; then lay over it more Slices of Beef and Bacon; then cover it and let it ftew between two Fires, the one under and the other over. In this Braife may be drefs’d Ribs of Beef, Mutton- Saddles, and Loins of Mutton, Buttocks of Beef, or any other fort of coarfe Meat, which is done in Braife, A White Braife. ; INE a Kettle with Slices of Bacon, Slices _of Veal, and flic’d Onions; you may, if you pleafe, put in fome Turkeys or Pullets, or any 3 other and Country CO.OK. 21 other forts of white Meats ; feafoning them with Salt, Pepper, Thyme, fwect Bafil, Bay-leaves, Garlic, and then putting the Meat in to ftew: This Braise may ferve for all forts of roll’d Meat, Forc’d Meat for a Poupeton. INCE fome of a Leg of Veal, and fome L good Suet blanch’d, alfo fome Muth- rooms and Truffles, alfo fome Parfly and green Onions; add Crum of Bread boil’d in Cream, a couple of whole Eggs, and a couple of Yolks. Of this minc’d Meat is the Poupeton to be form’d. Poupetons may be made of Partridges Pigeons, Pheafants, Quails, or what Fowl elfe you pleafe ; the Difference is only in the Ragoo you ufe. Fore’d Meat with Cream. C U T fome Veal in pieces with a piece of Bacon and a piece of Beef-Suet; fet it all on the Fire in a Stew-pan; give it fome Toffes ; then fea- fon with Salt, Pepper, fine Spices, fweet Herbs, and a little Garlic ; then put them on a Table, and mince them together ; add fome crumb’d Bread the largenefs of your Fith, firft boil’d in Milk, and eight or ten Yolks of Eggs; beat up half of the Whites to Snow, put them all into a Mortar and pound them well, This minc’d Meat is to be us’d for all forts of Powts, Fowls in Caw] with Cream, Grenades, Grenadines, &c. C 3 The The Compleat City The Manner of making Gravy. e% -A KE lean Beaf, according to the Quantity of Gravy you would have; cut it into Slices, and put them into a Stew-pan, and alfo two or three Onions cut in halves; fet the Pan on the Fire, cover it, and let it fweat and brown very gently, till ic begin to ftick to the Pans and when it is pretty clammy, moiften it with good Broth till it is pretty brown; then feafon it with Cloves, green Onions, a little fweet Bafil and Parfly, and let it ftew foftly ; when it is enough fkim off the Fat, ftrain it off, and it may be us’d for what you have occafion for. Veal Gravy. UT apiece of Veal into flices, put them in- to a Stew-pan with two or three Onions flicd, and alfo Carrots; fet the Pan over a gentle Fire, cover it, and let it fweat till it begins to flick to the Pan; but take care that it neither burn, nor be too deep colour’d ; then moiften it with good Broth, fkim off the Fat, and feafon it with Cloves, green Onions, Parfly, a little fweet A Cullis of Ham. I RS T cut three Pounds of Veal in the Form of Dice ; and having taken off the Sward and Fat of a Ham, and cut it into well fhap’d Slices, and Country COOK. 23 put them, with the Dice, into a Stew-pan, with a couple of Carrots cut in two, and alfo a couple of Onions thin. Set the Stew-pan on a gentle fire cover it clofe, and when the meat begins to ftick to the pan, uncover it and turn the Slices of Ham, that they may take a colour then take out the Slices both of Ham and Veal and put a lump of Butter into the Pan with a little Flour, and ftir it well with a wooden Ladle; moiften it with good Broth that is not falt, and then put the Ham and. Veal in again and feafon with fome Cloves of Garlick and flices of Lemon, and add fome glaffes of White-W ine. Thicken this Cullis with the moft ufual Cullis, fkim off the Fat, take out the meat, ftrain the Effence through a fine ftrainer, and keep it for ufe. This is to be us’d with all forts of Meat, and hot Paftry made with Meat, or Fith drefled with Gravy. Then put your flices of Ham again into your Effences to be made ufe of on feveral occafions, viz. Being cut into dice, in putting over a piece of Beef or Artichoke Bottoms, when cut into flices for Chickens, young Fowls, or what you pleafe. Cullis 4 la Reine, T A KEa piece of fillet of Veal and fome flices of Ham ; both cut into dice, put them inte a ftew-pan with a Parfnip, and an Onion cut into flices ; moiften thefe with good Broth of the whiteft fort, and make all boil very gently, when the Meat is. boil’d enough take it out and put in a piece of crum of white bread; and having pounded the white of 4 a Fowl 24 The Compleat City a Fow! well, which if it be not found to be white enough take two dozen of Almonds, having firft blanch’d them and taken off the fkin, pound them very fine and mix them with the Cullis, with all the white of the Fowl; adding a glafs of boil’d Milk ; when it is well tafted, ftrain it through a {trainer and put it into a little pot and keep it hot. Cullis the Ltalian way. U T half a Ladle-full of Cullis, as much effence of Ham, and half a Ladle-full of Gravy and as much Broth, with three or four Onions cut in flices, four or five Cloves of Garlic, a little beaten Coriander feed, and alfo a Lemon pared and cut into flices, a little fweet Bafil, Mufhrooms and good Oil; fet all over a gentle fire and let it ftew a quar- ter of an hour; take the Fat clean off, make it palatable, and it may be us’d with all forts of Meat and Fifh; particularly with larded and glazed Fith, with Chickens, Fowls, Pigeons, Quails, Ducklings, and any other fowl either tame or wild. A Cullis of Cray-Fi/h. ET the middling fort of Cray-Fith over the Fire, feafoned with Salt, Pepper, fweet Herbs, and Onions cut into flices; when they are enough take them out, pick them, keep the tails, being {cald- ed, and pound the reft together with the hells in a mortar, the more they are pounded the finer the Cullis will be; then put in a piece of Veal of a- bout a pound, and a {mall piece of Ham, and an Onion divided into quarters, and let it {weat gently and and Country COOK. ay and when it begins to ftick to the pan, powder it a little and moiften it with Broth, adding Cloves, {weet Bafil in {prigs, Mufhrooms, and a Lemon pared and cut into flices, then fkim the Fat clean off, make it relifhing ; take out the meat and thicken it a little with Effence of Ham; then put in the Cray- Fifh, and ftrain it off and keep it for ufe. Another Cray-Fifb Cullis half brown for Soops. 5’, eee boil, and pick the Cray-Fifh, and pound the fhells very throughly (you cannot do them too much), then put fome flices of Veal and Ham into a ftew-pan, with Onions and bits of Car- rot ; fet them on the fire a fweating and when: it grows clammy, moiften with fome good Broth, and a little Veal Gravy; feafon with Mufhrooms, flices of pared Lemon, fweet Herbs, and Cloves, when all is ftew’d enough take out the Meat and put in a Ladle-full of Cullis, and fee that it is re- lifhing, clear it well from the Fat ; then put in the pounded fhells and ftrain it; then put it ina fmall pot with the Cray-Fifh tails pick’d, and keep it hot. This Cullis may be us’d with all forts of Soops that are made half brown, Cullis of Green Peafe. put large Green Peafe a handful of Parfly and fome green Onions a fweating over a gen- tle Fire in a ftew-pan with a fufficient quantity of Butter, put in fome flices of Veal and Ham, and an Onion or two cut in quarters, when they have {fweated gently, and are grown clammy, moiften . them 26 The Compleat City them with foaking broth, and feafon with Cloves, green Onions, 4 fprig or two of Savoury, and make it palatable. When the Peas are enough pound them, then having taken out the meat, mix the peas with the Cullis, ftrain it off into a fmall pot or kettle and keep it warm. Put the fame over your Green Soops and Soop Crufts; boila handful of Green Peas by themfelves s let them be of a good tafte, and putthem into your Green Cullis. Cullis of Lentils. ICK and wath your Lentils, and fet them over the fire in a fmall kettle with fome good broth, a piece of middling Bacon cut handfomly to be a garnifh for the Soop. Let thefe boil gently, then put fmall bits of Veal and Ham into a ftew-pan with an Onion or two; when they. have fweated gently over the fire, till they are grown clammy, moiften them with foaking Broth and Gravy ; alfo feafoning with green Onions, fweet Herbs two or three cloves of Garlick and Parfly, thefe having ftew’d foftly, and the Meat alfo having ftew'd e- nough make the Cullis palatable, then pound the Lentils with the Cullis, and afterwards ftrain it off. There muft alfo be fome whole Lentils kept by you to be put into the Cullis. This Cullis may be us’d with all forts of foaked Crufts with Lentils, they being made a little thicker. and Country COO K. 27 Rump Beef Stakes to drefs. AVING cut the Stakes beat them flat and having minc’d the flefh of a Capon, a piece of a fillet of Veal, fome blanch’d Bacon, boil’d Ham, and Sweet-breads, Chibbols, Mufhrooms, and Parfly, all together. Put to it three or four Yolks of Eggs and a little Cream ;_ lay this minc’d Meat over the Rump-ftakes, roll them up and tie them with pack-thread and drefs them a /a Brai/e, then drain off the Fat and cut the ftakes in two, difh them up, the out fide upwards, and ferve them up if you pleafe, with a Ragoo or Cullis over them. - This minc’d meat may be us’d with any fort of Fowls, with Veal drefs’d with Shalots, &c. ‘illets of Beef the Itahan way. UT a Fillet of Beef into thin flices of the length of the Fillet, beat them flat and lard half of them with middling Bacon. Cut alfo a Fillet of Veal, a bit of Bacon, a piece of Beef-fuet and a Calf’s udder blanch’d, into bits, which lay in a Stew-pan, feafon’d with Salt, Pepper, Spice, fweet Herbs, and a little Garlick ; blanch it. When -you have done this, mince all together, and add to it crumb of Bread boil’d in Milk and the Yolks of a couple of Eggs. Mix all well. together and lay the larded Fillet into a difh, feafoning it with Salt, Pepper, Spice, a little Garlick, the Juice of a couple of Lemons and a {poonful of Oil. Let The Compleat City Let the Fillet lie to marinate about two hours, then take it out, and fpread fome of the ftuffing over it very thin, and roll up the flices with the Bacon on the outfide, and tie them up with packthread, Then lay the flices of Bacon, Ham, Veal, and Onions, in the bottom of a fmall Kettle, and upon them lay the rolled flices with their marinade ; and upon them lay more flices of Bacon and Veal, and pour over them a couple of glaffes of White-wine and fome Gravy. Then ftew them 2 /a Brai/e, 7. e. with fire under and over, and when enough, take them out, and drain them. Strain off the Sauce, take off the Fat, put it in a ftew-pan, fet it over a brifk fire with fome Cul- lis, till it is reduced to a fhort Sauce, enough for the flices. Make the Sauce relifhing, pour it over the flices, and ferve them up hot. The fame way may be dreffed Fillets of Veal or Mutton, A joint of Beef a la Braife. Ake a Buttock of Beef, lard it with thick bacon, lay flices of Bacon and Beef, feafoning with Salt, Pepper, Cloves, Onions, Carrots, {weet Bafil Thyme, and Bay-leaves; lay thefe over the Beef, {eafoning both top and bottom alike, laying over more flices of Bacon and Beef, then add a bottle of Wine and fome Water ; cover the kettle, clofing it down with pafte, and let it ftew about. ten hours with a fire, both under and over ; then take off the Fat and Country COO K. 29 Fat, and ferve it up hot with a minced Sauce or Sal- picon over it. See Salpicon. Jo roll a Buttock of Beef. EXO NE a Buttock of Beef, fplit it in two, lay it on a Dreffer, and ftretch it out and lard it it with thick Bacon well feafoned. Then mince together fome boiled Ham, feafon with Salt, Pepper, fine Spice, fweet herbs, Chib- bol, and Parfly ; adding crumb of bread boiled in cream, and the yolks of three or four Eggs, and then pound all together in a mortar. Then fpread the minced meat over the Beef, roll it up, and tie it with a tape, lay flices of Bacon, and Beef, feafoned with Salt, Pepper, fine Spice, fweet Herbs, Onions, Carrots, and Parfnips, in the bottom of a Pot or Kettle, then lay in the Buttock, laying flices of Bacon over that. Cover the kettle clofe, and ftew it for ten or twelve hours, with Fire over and under it. In the mean time make the following Sauce. Cut fome Ham into dice, cut fome Mufhrooms and. Truffles fmall, with Chibol and Parfly. Tofs thefe up in a little melted Bacon, and moiften with fome good Gravy. When this Sauce is almoft done, take off the Fat, thicken it with fome Cullis of Veal and Ham, and when you are ready to ferve it up, cut an An- chovy fmall, and put in it, and alfo a few Ca- pers. When the Buttock is enough drain it, difh it up, pour the Sauce over it, and ferve it up hot. This The Compleat City This piece of Beef may be alfo ferved up with a Ragoo of Sweet-breads, and Cocks Combs, which fee. To drefs a Rib of Beef a la Brave. E T the fhort Rib of Beef be the firft that hasthe moft Fillet ; take off the Fat, and lard it with Fat Bacon; feafon with fine Spice, fweet Herbs, Chibbols, Parfly, Mufhrooms, and Truffles cut {mall. Then tie the Beef up with Packthread and lay it in the bottom of a Kettle with flices of Bacon, and over thefe fome lean Beef, beaten flat, and about the thicknefs of a finger. : Let the feafoning be Salt, Pepper, fine Spice, fweet Herbs, Lemon, and Bay leaves, with Onions and Carrots. Then put in the Beef, turning the Fillet towards the bottom, that it may be the more relifhing; feafon it top and bottom alike, and Jay over it more flices of Bacon and Beef; put on the cover, clofe it with pafte, and let it ftew between two Fires, the one under and the other ever it. While the Beef is ftewing make the following Ragoo. Tofs up Sweetbreads, Fat, Livers, Mufhrooms, Truffles, Afparagus tops, and Artichoke bottoms, in melted Bacon, moiften them with Gravy, and thicken with a good Cullis of Veal and Ham. When the Beef has been ftewed enough, take it out, drain it, and difh it, pouring the Ragoo over it. To and Country COOK. ai Yo farce a foort Rib of Beef OAST the Beef till it is almoft enough, then take off the fleth in the middle, and mince it with middling Bacon, Beef Suet, fweet Herbs, Spice, &c. Then with this ftuffing, ftuff the fhort rib between the Skin and the Bone, fewing it up clofe, and roaft it till it is enough, ferve it up hot with a Cullis over it. Brufolles, the Italian way. AKE aftale Nut of Veal fkin it, and cut it in- to fmall flices, almoft as large asa half-crown piece, beat them flat, then put them into a ftew-pan with half a Glafs of good Oil, and the juice of a couple of Lemons, feafoned with Salt, Pepper, Onions, Garlick, fine Spice, fweet Herbs ; Champignions, fweet Bafil, Parfly cut fmall, and a Bay leaf, or two, thefe being all put together into a ftew-pan, and fet over a Fire, let them be kept conftantly ftirring, till they come to be thoroughly hot, then take them off. Put fome thin flices of Bacon and the Skin of the Nut of Veal into a fmall Kettle, and place therein your Brufolles piece by piece ; having thus placed the Brufolles, put in their Gravy with the reft, and cover them with flices of Bacon; then place the cover over the Kettle, and let them ftew leifurely with a Fire of Charcoal, under and over, when all is enough, take the flices of Bacon and Bay leaves out of the ftew-pan, and take off alfo the | Th» Cambloat Ce ih 32 The Compleat City . | the Fat, and thicken it with a common Cullis ; a ‘ferve it up hot. Another way with white Sauce. AVING cut the Brufolles as before directed, put big them into a Stew-Pan with Oil, Salt, Pepper, | fine Spice, fweet Herbs, Parfly, green Onions, a clove of Garlick, Champignions, and the juice of a Lemon, all together cut fmall, fet it over the fire, {tiring it now and then, and ftrewing in a duft of Flour, and moiftening with a little Broth, and half | a Glafs of white-Wine; let it ftew with a gentle i Fire, and when it is enough, thicken it with yolks of Eggs and Cream; having made it relifhing, ferve it up hot. Brufolles made with young Rabbets. LAY young Rabbets, cutting the Flefh into fmall bits, beating them flat with a Cleaver, then put this meat into a ftew-pan, feafon with Salt, Pep- per, Parfly, green Onions cut fmall, fine Spice, fweet Herbs, a bit of Garlick, fome Bay leaves, Champignions and Truffles, half a Glafs of White- Wine, and as much good Oil, and the Juice of a Yemon. Set the ftew-pan on the Fire, ftirring it now and then, keeping it hot, then put fome flices of Bacon into a fmall Kettle, and put the Brufolles in it, laying them as flat as you can, then cover them with a layer of Veal flices, Then, Having and Country COO K. 33 Having broken the Bones of the Rabbets, lay them over the Brufolles, together with fome Slices of Bacon, cover the Kettle, and let them ftew, Fire under and over; when they are enough take them out, ftrain off the Gravy, and fkim off the Fat. Put the Brufolles into a Stew-Pan, and having taken the Fat clean off from the Gravy, put it to the Brufolles, together with a little Cullis. Let it be well tafted, and ferve it up hot. To broil Sheeps Tongues. yIRST boil them, then put a Lump of Butter in a Stew-Pan, with green Onions and Parfly cut {mall, then {plit the Tongues, but fo as not to quite part them in two, lay them in a Stew-Pan, feafon with Salt, Pepper, Spice, and {weet Herbs, and fet them over the Fire for a Moment, ftrew over them fome Crumbs of Bread, and then broil them. When they are enough difh them up with a Shalot Sauce, and ferve them up_ hot. To roaft a Calf’s Liver. L ET the Liver be one that is fat, lard it with fine Bacon, then put it on a Skewer or Skewers, and tie it to the Spit ; when it is roafted enough difh it up, putting over it a thick Poivrade, ne ferve. it up hot. The Compleat City To drefs a Calf’s Liver a la Braife. IRST lard the Liver: with thick Bacon, and tew it a la Braife; when enough take it out and drain it, and difh it up, putting a minced Sauce over it, or elfé a Ragoo made of Sweetbreads of Veal and Champignons, and ferve it-up hot. To drefs a Calf’s Liver in the Cawl. Fu AKE the Skin off the Liver, and mince it well with fat Bacon and a Piece of Beef Suet ; when it isminced, add fome Crumb of Bread boiled in Milk, feafon with Salt, Pepper, fine Spice, and fweet Herbs; add alfo the Yolks of four or five Eges, whipp’d up to a Snow; then put it into a Stew-Pan, then cut fome Hog’s Fat into fmall fquare Pieces, and put that to the Calf’s Liver ; then lay very thin Slices of Bacon in the Stew-Pan, and fpread in a Veal Cawl, or.two, if one be not large enough; mix a Glafs full of Calf’s Blood with the Liver, together with the Snow of Eges, and having mixed them well together, put half of it into the Stew-Pan in which the Veal Cawl is; and alfo a little Ragoo made of Sweetbreads of Veal and Champignions ;. then put the other half of the Calf’s Liver over ‘it, and cover it with the reft of the Cawl; and cover it with fome Slices of Bacon, and let ic be baked in an Oven, When it is bak’d, take it out and fkim off the Fat, lay a Dith over it and turn it upfide down, take out all the Slices of Bacon, and clear a- way the Fat, then wipe the Border of the Dith very and Country COOK. 45 very well, put a little Cullis over it, and ferve it up hot. To drefs a Calf’s Chaldron. IRST blanch the Chaldron, and put it into a Kettle, with fome Slices of Bacon and a Piece of falt Pork, Salt, Pepper, fweet Herbs and Onions, moiften it with Water and ftew it; when enough, dith it, garnifhing with Parfly, and {mall Bits of Ba- con, and ferve it up hor. Another called ihe Italian way. i RESS the Chaldron as before, take all the Fat clean off, then cut it into {mall Bits, cut fome green Onions fmall, and ufe fome Champiz- nions, put them into a Stew-Pan, with a Spoonful ef good Oil, fet it over the Fire; then put in the Chaldron, moiftening it with a little Gravy, Cullis, and a Glafs of White Wine, adding a Bit of Gar- lick, make it palatable, difh it and ferve it hot. To farce a Calf’s Head. IRST fcald the Calf’s Head with the Skin on it 3 it having been well. cleans’d, take out the Bones, and take off all the Skin; then having a roafted Fowl, {kin it and bone it, and lay the white upon a Dreffer, with a few green Onions, and fome Champignions cut fmall; feafon with Salt, Pepper, fweet Herbs, and fine Spice; blanch’d Bacon and Beef Suet, the Yolks of three or four Eggs, and fome crumb’d Bread foak’d in Cream, D 2 Let The Compleat City Let all thefe be well minced together and pounded in a Mortar, and having fpread the Skin of the Head upon the Drefler with the Side of the Ears downwards, and fpread over a Layer of the farc’d Meat; add to it a Ragoo, of either Pigeons, Partridges, or Quails ; cover the Ragoo with fome of the fame farced Meat, and then wrap the Head up fo that it may appear whole; and wrap up the the upper part with a Flank of Veal, and tie it with Tape. Then lay Slices of Bacon and Beef, feafoned with Salt, Pepper, fine Spice, a few {weet Herbs, flic’d Onions, Carrots, Parfnips, green Lemons in Slices, whole green Onions, and bay Leaves in the Bottom of afizeable Kettle, and then put in the Calf’s Head, putting the fame feafoning on the Top as at the Bottom ; laying Slices of, Beef and Bacon over it, and moiften it with either Broth or Water; cover the Kettle well, and ftew it with a Fire both under and over it, and when it is enough take it out and drain it, take off the Tape, difh it, and pour over it a Ragoo of green Truffles, or any other, and ferve it up hot. To drefs a Calf’s Head the Hanover way, ET the Head be cut in two, but let half the Neck be joined to it; let it alfo be fcalded very white, take out the Jaw-Bones, and ler it boil ina Kettle ; then feafon ir with Salt, Pepper, fweet Herbs, Onions, and add fome Slices of Bacon and Beef, moiften it with Broth, then cover the Kettle and fet it over the Fire, then make a Ragoo with fome Sweetbreads of Veal, Champignions, and Truffles, and Country COOK. 37 Truffles ; and when the Head is enough, difh it ina large Difh, take out the Bones, Eyes, and Brains ; cut the Tongue into feveral Bits, the Eyes and Brains into the fame; then difh up the Tongue, Eyes and Brains, and pour a Ragoo over it, taking care to make it relifhable. Then take the Skin off the Head and cover the Ragoo with it; moiften it with melted Lard, and ftrew it with Parmefan; then let it be bak’d in an Oven, to give it a good light brown Colour, and ferve it up hot. To drefs a Calf’s Head with forc’d Meat another way. ET the Head be cut off with half the Neck joining to it, and let it be fealded very white, and the Bones be taken out. Then having a Ragoo made with young Pigeons, Sweetbreads of Veal, Cock-Combs, Champignions, and Truffles, put altogether into a Stew-Pan, adding to it a Spoonful of Gravy, and as much- Cullis, let it boil for a Minute, take it off, and fet it by till it is cold. Then lay a Napkin into a Stew-Pan, and fpread the Calf’s Head over it, then put in the Ragoo of Pigeons, with a little forc’d Meat over it. Sew up the Head, wrap it up in the Napkin, and tie it well, fo that it may keep round likea Ball. Then lay Slices of Bacon, Beef, and Onions, in the Bottom of a Kettle, and put in the Head, fea» foning with Salt, Pepper, fweet Herbs, and Onions ; then cover the Head’with Slices of Bacon, moiften D 3 igs The Compleat City it; cover the Kettle, and fer it a ftewing over a gentle Fire; when it is enough take it out, drain it, difh it, pour a Cullis over it, and ferye it up hot. To drefs a Breaft or Loin of Veal a la Brai/e, ARD the Veal with thick Pieces of Bacon, feafoned with Salt, Pepper, Spice, and Herbs. Lay Slices of Bacon over the Bottom of an oval Stew-Pan, alfo Slices of a Fillet of Veal, feafoned with Spice, fweet Herbs, Onions cut into Slices, alfo Carrots cut into Slices, and a few Slices of Lemons ; then lay in the Loin of Veal, the Kidney fide uppermoft, with the fame Ingredients over as well as under; then fet it a ftewing between two Fires, the one over, and the other under; When it is enough take it.out and drain it, dith jt with a Ragoo of Sweetbreads, Cocks-Combs, Truffles, and Morels over it, or with a Ragoo of Cucumbers, Afparagus, Lettuce, Peafe,- or any other Ragoo. A Braife for all forts of Butchers Meat. IN E the Bottom of a Kettle, with Slices of Ba- con, Beef, and Onions; then put your Meat into it, feafoning with Salt, Pepper, Onions, Thyme, {weet Bafil, and bay Leaves, to. which add fome Carrots ; then cover thefe with more Slices of Beef and Bacon, and flew it ala Braife, i. e. with Fire ever it and under it, After the fame manner may be drefe’d Ribs of Beef, Mutton Saddles, and Loins of Mutton, But- tocks and Country CO OK. 39 tocks of Beef, or any other fort of coarfe Meat that is put in Braife. A White Braife. L’ NE your Kettle with Slices of Bacon, Veal and Onions; you may, if you pleafe, put in Turkeys or Pullets, and all forts of white Meats ; feafoning them with Salt, Pepper, Thyme, fweet Bafil, Garlick, and a Bay Leaf, and then boil the Meat. This Braife will ferve for all forts of roll’d Meat. Stewed Beef. UT it into Pound Pieces, and pafs it off brown, or you may wafh it, and ftew it in good Broth or Water; put in fome dic’d Carrots, Turnips, and quarter’d Savoys; alfo flic’'d Cab- bage, and whole Onions; feafon it with Pepper, Salt, Cloves and Mace; and when all is very ten- der, toaft fome Sippets, and ferve away ; you may thicken with brown Butter and Flour. Hodge=Podge. apeke Mutton, Beef, Veal; and Pork, and cut them in Pound Pieces; put as much Li- quor as will cover them, and fkim it clean; put ina Faggot of Herbs, and fome dic’d Carrots, Turnips, and quarter’d Savoys,, with twelve whole Onions ; put in a Quart of Gravy; ftove all tender, fkim it well, and ferve away hot. D4 Vermy The Compleat City Vermy Felly Soop. OU muft have good ftrong white Broth made of Veal, Mutton, anda Fowl; then put into your Pot a good Fowl, and as much Broth as will cover it, and put in half a Pound of Vermy Jel- ly; ftove it two Hours, put in fome Mace and Salt, and a Pint of -Gravy 5 fkim it, and ferve away hot. Beef a la Dobe. 23 AK Ea Rump or Buttock of Beef, lard it and force it, then pafs it off browns put in fome Liquor or Broth, and a Fagoot of Herbs; feafon with Pepper, Salt, Cloves and Mace ; ftove it four Hours very tender, and make a Ragoo of Morels, Truffles, Mufhrooms, Sweetbreads and Palates, and lay all over; garnifh with Pettit-patties, and ftick Atlets over, To roaft a Ham. F IRST cleanfe it, and fet it a foaking in Wa- = ter for fix or feven Hours, then {pit it, roaft it, befprinkling, it while roafting, with hot Water. When it is almoft roafted, drain the Water in the Dripping-Pan, and take off the Rind, and bafte it with the Quantity of two Bottles of Spanifh Wine ; when it is done, take it off, dith it with a thick Poivrade under it, and ferve it up either hot or cold, To and Country COOK, 41 To roaft a Elam the Dutch way. FT ER the Ham has been cleanfed and boil’d in Water for three or four Hours, take it out and ftick it with fifty or fixty Cloves, then {pit it and roaft it; let it havea good Fire for two or three Hours, more or lefs, according to it’s Size, When it is enough, ferve it up with Gravy Sauce under it, or a thick Poivrade, or with Muftard, Gravy, and a Dafh of Vinegar. Another way of areffing Slices of Ham. ET the Slices of Ham be ordered as before directed ; alfo cut pretty thin Slices of a Fillet of Veal, but fomething larger than the Slices of Ham ; beat them flat, and fpread them over the Dreffer, and feafon them with Parfly, Mufhroom, Truffles and Chibbols fhred, fome fweet Herbs fhred, a little Shallot and beaten Pepper. Then having dipp’d the Slices of Ham in beaten Eggs, lay them on the Slices of Veal, and then lay another Slice of Veal to cover the Ham. Then lay Slices of Bacon over the Bottom of a Stew- Pan, and lay the Slices of Ham upon them, covering them again with other Slices of Bacon,and Bay-leaves, and moiften with a Glafs of White-Wine, then co- vering the Pan, let them ftew gently with Fire both under and over, When the Slices of Ham are ready, difh them, take away the Bacon, fkim off the Far, add the Juice of a Lemon, with a little Cullis and Gravy, and let it ftew. Strain it and pour it over the Ham, and ferve it up hot, Toatts The Compleat City Toafis with Ham. UT Slices of Ham of a moderate Thicknefs, and fharp-pointed at both Ends, Jay them in a Stew-Pan with a little melted Bacon, cover the Pan, fet it on a Stove over a gentle Fire, and let it foak. When one fide of the Ham is coloured turn the Slices, and when they are enough take them ‘ut, and put into the Pan thin Slices of Bread, like thofe of the Ham. When they are fry’d take them éut, and put in half a Spoonful of Flour, which moiften with Gravy or Broth, and a little of. the ordinary Cullis, feafoning it with a Clove of -Gar- lick, whole Chibbols and Mufhrooms, adding a Glafs of White-Wine, and fome Slices of Lemon. When it has ftew’d a little, fkim off the Fat and {train it, then put it into the Stew-Pan again..with the fry’d Slices of Ham, and keep. them warm. When you are ready to ferveit up, lay the Slices of fry’d Bread in the Bottom of the Difh, laying a Slice of fry’d Ham on each Slice of Bread, and pour the Sauce over it, and ferve it up hot for a dainty Dith. Broth Cakes that may be carried abroad and preferv’d above a-Year. AKE ten or a. dozen Pound of Beef, put it into.a.glaz’d Earthen Pan, fkim it, put.in a Cock or an.old Hen, and three or four Pounds of a Leg of Veal, and a Calf’s Foot or two; feafon thefe well with whole white Pepper, Cloves,-and Mace; but not too highly, keep all thefe a boiling cently ete and Country COO K. 43 gently for eight or ten Hours ; and then {train the Broth thro’ a Sieve, or a Napkin, to extract all the Gravy out of the Meat; then take off the Fat, and fet the Broth by to fettle till the next Day, then put it into the Pot or Pan again, and let it ftand to ftew till it is as thick as Syrup: Then put it into an Earthen Difh, and let it dry thoroughly in an Oven, moderately hot, or on hot Cinders or Sand. Or inftead of an Earthen Difh, you may take Tin Patty-Pans, about the Bignefs of half a Crown. The Preparation being ftiff, take it out of the Dith or Patty-Pans, and put it into a Hair Sieve, and fet it ina Place that is always-~warm ; remembring to turn it now and then ; when it is drefs’d, put. it into.a Tin Box, with Paper between every two Cakes, and keep them in a dry Place. When you would ufe any of the Cakes, you muft boil fome Water, and when it is boiling, put in as many of the Cakes as you think proper. One Cake will make a Porringer of Broth. Broth called Mitonage.’ OR all forts of Soop take Leg of Beef, and a Piece of the Buttock, or any other part, it does not matter much; fill the Pot half full of Broth, if you have any, and then fill it up with Water, feafon with Salt, Pepper, &c. and fkim it very clean; add Carrots, Turnips, and a few Onions; ftuck with Cloves, and a good Bunch of Celery ; when it has boil’d fume time put ma Fowl, and a Knuckle of Veal ty’d round with Packthread; do not boil them too much, This 4A The Compleat City This will be of Ufe to put into Soops. You may alfo add all the Garniture of your Soops, as Celery, Endive, Leeks, Lettuces, and Fowls. This Broth is very good to foak the Bread for all forts of Soops, except Cabbage, Turnip, or Onion Soop, which are diftinguifhed by their different Garnitures. The moft ufual Cullis proper for all forts of Ragoos, and to be over Fowls, put in Pies and Terrines. + AKE a Leg of Veal (if you are to provide for ten or a dozen Perfons, or half the Quan- tity, if for half the Number) andthe Nut, or half the Nut of a Ham, to make it good. Cut it into pieces of the Bignefs of your Fift, Jay them in a Stew-Pan, and then put in the Slices of Ham, a Couple of Carrots and Onions cut. in two, or one Carrot and one Onion for halfia Leg. Cover thefe, and Jet them ftew foftly at firft, and when it begins to be brown take off the Cover and turn it, that it may be coloured on all Sides, but take great Care that the Meat be not burnt; when it has been. brought to a pretty brown Colour, moiften it with the: Broth made of Beef or other Meat; f{ea- fon the Cullis with a little. fweet Bafil; Cloves and Garlick. Pare a whole, or half a Lemon, cut it into Slices, and put it into the Cullis: with fome Mufhrooms. Then having put a. good Lump of Butter into a Stew-Pan, fer it. over°a:flow Fire, put into it two or three Handfuls of Flour; according to the Quan- tity of it, ftir it with a wooden Ladle, and let it take a Colour, If and Country COOK. 45 If your Cullis be pretty brown you muft put in fo: much Flour; when your Flour jis brown, moiften it with your Cullis, then pour it very foftly into the Cullis, keeping ftill {tiring the Cullis with a wooden Ladle; then let the Cullis ftew gently, and fkim off the Fat; adding a Couple of Glaffes of Champaign or other White-Wine, taking Care to keep the Cullis very thin, that the Fat may be well taken off, and that it may be clarified. The Method of clarifying it is as follows : Put it into a Stove that draws well, covering it clofe; and let it boil without uncovering till it boils over, then uncover it, and take off all the Fat that is round the Stew-Pan ; wipe it alfo off of the Co- ver, and cover it again, and by thus doing, you will have as delicious a Cullis as can be made. If your Cullis fhould happen to be too pale, and you defire to give ita good Colour, then put a little Sugar into a Silver Difh, or a Stew-Pan, with a Drop of Water, and fet it over a Stove, and let it turn to Caramel, and moiften the fame with a little Broth, and then put it into the Cullis, take off the Fat with a Spoon, till the Cullis is of a good Co- lour ; but if it be of a Colour of itfelf, the Caramel need not be put to it. When the Cullis is finifhed take out the Meat, and ftrain the Cullis thro’ a Sieve, or rather Silk- Strainer. Another way of making a Cullis. AVING cut your Veal in Pieces, lay them ina Stew-Pan with Slices of Ham, a Couple of Carrots cut in two, and a Couple of Onions; fet the 46 The Compleat City the Pan over a gentle Fire, cover it, and when the Meat begins to ftick to the Bottom of the Pan, un- cover it, and colour it all over, but let it not be burnt: Being thus done, moitten it with Broth, and feafon with Cloves, fweet Herbs, Slices of Le- mon, and Cloves of Garlick; mix a little Flour with cold Broth or Water, and ftrain the Flour off into the Cullis, and by Degrees put more to it; let the Cullis ftew gently, and when it is well done, if the Colour is not deep enough, put Gravy in it; take the Fat clean off, and having made it palata- ble, and taken out the Meat, ftrain off the Cullis, and ufe it upon any Occafion whatfoever, Beef a la Mode in Pieces, AKE a Buttock, and cut it in two Pound Lumps, lard them with grofs Lard feafon’d : pafs them off brown, and then ftove them in as much good Liquor or Broth as will juft cover the Meat; put ina Faggot, and feafon with Cloves, Mace, Nutmeg and Sale ; and when tender, fkim all well, and fo ferve away, hot or cold, Ampbilia’s of Beef, Veal, or Mutton, *T AKE two Necks or two Loins, and bone them, leaving the upper Top Bones on about an Inch; then lard one with Bacon, the other with Parfly ; fkewer them, and you may either ftove them or roaft them; you may fry fome Cucum- bers, and ftew them after, and lay under or make a Sauce Robert with Onions, Muftard, Vinegar and Gravy, and lay under either ftewed Celery, or Endive, as you pleafe To and Country COOK. 4? To make a Pye of Buttock of Beef. B ON E your Buttock of Beef, take off the Fat,and Jard it with thick Bacon and Ham well-feafon’d. Make a deep Pye in either a round or oval Form, with a Pafte for fhore Cruft; and lay over the Bot- tom of it Bacon, firft minced, arid then pounded. Seafon with Salt, Pepper, fine Spice, {weet Herbs, Parfly, Chibbols, Mufhrooms, and Truffles; then put in the Buttock, feafon’d with Salt, Pepper, fine Spice, fweet Herbs, and a little Garlick; lay over thefe green Truffles, if you have any, and Mufhrooms frefh or dry. Lay over the whole, either fome good pounded Bacon, as you did in the Bottom, or good Butter, and Slices of Veal, Ham, and Bacon, doing the reft as is faid before. Set the Pye into the Oven, and let it bake for ten Hours, When it comes out of the Oven, take out the Slices of Veal, Ham, and Bacon, and take off the Fat, Dith it up, putting into it either fome Effence of Ham, with the Juice of a Lemon, or an Anchovy Sauce, and ferve it up either hot, or cold. Jo Collar Beef, PEN a Flank of Beef in two, and beat it well with a Cleaver, fcald fome fweet Almonds, and Piftachoes, and boil a Dozen and a half, or two Dozen of Eggs hard; lay a Napkin on the Dref- fer, and {pread the Beef upon it. Lay a Row of | large Slices of Bacon and Mam acrofs over the Beef, one of Bacon, afidyane of the Yolks of hard Eggs, one of Ham, one of Piftachoes, and one of Whites of Eggs, one of Bacon, one of Piftachoes, one of Almonds, s 3 48 The Compleat City Almonds, one of the Yolks of hard Eggs, and fo proceed till you have covered the Flank of Beef all over, then feafon with Salt, pounded Pepper, fine Spice, fweet Herbs, and a Couple of Heads of Garlick bruis’d, and ftrew’d over from one end to the other, together with a Duft of Flour. Then roll it up inthe Place where you put the firft Yolks of Eggs, fo that the Eggs be in the very middle of the rolled Meat; then roll it up in a Napkin as tight as you can, always keeping the two Ends faft, which are to be tied very tight with Packthread, Stew the Beef a Ja Braife, i. e. with a Fire over and under it. ‘This may be ferv’d up, either whole or in Slices, Melon Soop Sweet. y OU muft have two good Melons, cut the In- fide into fmall Dice, then pafs them off in But- ter of a Gold Colour ; put in half a handful of Flour, then put in two Quarts of Cream, feafon with Sugar, and ftir it About gently, and when it is as thick as Cream, garnifh with Savoy Bifkets, and Melon flic’d. Lambs Stones the Italian way. KIN them, cut them in pieces, and put them into a Stew-Pan, with fome Salt, Pepper, Parfly, Slices of Onion, Cloves, V inegar, and a little Broth. Let them lie in this Marinade, take them out and drain them ; dip the Lambs Stones’ in beaten Eggs, and ftrew them over with Crumbs of Bread, Fry them, and ferve them up hot with fry’d Parfly. To and Country COO K. 4g To fmoak Neats Tongues. S ALT them the fame way you do Hogs Tongues ; but do not fcald them, but only foak them in Water, and cut off the Roots Ends, drain them, falt them, and let ‘them lie in the Brine for three or four Days, then hang them up to fmoak till dry. Zo drefs Neats Tongues, B OIL the Tongue with a little Salt and a Bunch of fweet Herbs, and the thick End being cut off, fkin it and lard it, then fpit it, roaft it and bafte it with Butter, Salt, Pepper, and Vinegar. When it is enough cut it in Slices, and ftew them a Minute in a Remolade made with Anchovies, Ca- pers, Parfly, and Chibbols cut fmall; fome Beef Gravy, Salt, Pepper, Rocambole, and a little Vine- gar, and ferve it up hot. \ x Another way. D® ESS the Neats Tongue a la Braife, lard it with fine Bacon, fpit it and roaft ir, when it. is enough difh it up, pouring over it a thick Pep- per Sauce, or a fweet Sauce. Another way. | eas the Neats Tongue on the Fire, take off the Skin, and lard it acrofs with thick Bacon, then ftew it @ la Braife; when it is enough take it Out, cut it in two, but not quite off ; difh it up with ’@ minced Sauce, or an Anchovy Sauce over it. * D A. Neats 4 50 The Compleat City A Neats Tongue may alfo be ftrew’d with Crumbs of Bread, broil’d and ferv’d up with a Re- molade under it. A Neats Tongue may alfo be cut into thin Slices, put ina Difh with a minced Sauce, or a little Cul- lis, with an Anchovy cut fmall over it, and ferved up hot. To dre/s Sheeps Tongues iz Ragoo. UT Veal Sweetbreads, Champignons, and Truffles into a Stew-Pan ; then put in of Gravy and Cullis each a Spoonful, boil all together, then take {mall Sheeps Tongues, open and flit them in two, and let them foak foftly with the reft; then add fome Artichoke Bottoms, and make it relifhing and palatable; add a little Lemon Juice, difh them and ferve them up hot. Ox Head ftewed, or forc’d and collared, bot or cold. oad muft bone your Cheeks, and foak them twelve Hours in lukewarm Water ; then take them out and wipe them dry with a Cloth, and cut them fquare, wafhing the Infide over with Yolks of Eggs; then feafon them with Pepper, Salt, Cloves and Mace, and chop fome Parfly, Thyme, Sage, and Onions, two Handfuls together, and ftrew all over your two Cheeks as thick as a Crown- piece ; then roll it up very tight and tie it with Packthread, and you may either boil or bake it, and ferve it either hot or cold, “ad and Country COOK, 57 Beef Olives. ea a Rump of Beef into long Steaks, cut them fquare, and wafh them with an Ege and feafon them; lay on fome Force-Meat, and roll and tie them up faft, and either roaft them or ftove them tender; fauce them with Shallots, Gravy and Vinegar. Beef Scarlet. AK Ea Brisket Piece of Beefand rub all over half a Pound of Bay Salt, and a little white Sale mixt with it; then lay it in an Earthen Pan or Pot; turn it every Day, and in four Days it will be red ; then boil it four Hours very tender, and ferve it with Savoys, or any kind of Greens, or without, with pick’d raw Parfly all round. Ox Tongues aud Udders ; roaft the Udders fore'd, Y OU mutt firft boil off your Tongues and your Udders, then make a good Force-Meat with Veal; and as for your Tongues you mutt lard them, and your Udders you muft raife the Infide, and fill them with Force-Meat, wafhing the Infide with the Yolk of an Egg 5. then tie the Ends clofe, and fpit them and roaft them; make a Sauce with Syrup of Claret or Gravy ; you may draw the Udders a Top with Lemon-Peel and Thyme. Sheeps Tongues, &¥c. and Chickens. OUR Tongues muft be fmall, twelve will make a Dith with three Chickens; they mutt D2 be +2 The Compleat City be Sheeps, or Stags, or Hogs Tongues; and in a red Pickle, the fame as for Hams; then lay Greens betwixt every Tongue; as Spinach, French Beans and Savoys, Carrots, Turnips, and Colli- flowers; fo ferve your Chickens in the middle; fauce with melted Butter, and ferve away. Tongues Comport. AKE twelve {mall Tongues, Calves or Sheeps, and boil them off tender, and fkim them ; then lard the half of them very well, and make a clear Amber coloured Cullis, and put in your Tongues; ftove them half an Hour, then fkim off the Fat ; fqueeze in an Orange, and ferve them in your Cullis as thick as Cream, fo ferve away. Ox Tongues 4 la Mode. AKE large Ox Tongues and boil them ten- der ; then blanch them and take the Skin off, and lard them on both Sides, leaving the Middle; then brown them off, and ftove them one Hour in good Gravy and Broth; feafon with Spice and a Faggot of Herbs, and put in fome Morelles, Truf- fles, Mufhrooms, Sweetbreads, and Artichoke Bot- toms; then fkim off the Fat, and ferve them either hot or cold. Sheeps. Rumps with Rice. Cy the Rumps well, blanch them, and fet them a ftewing in a good Brai/e, and when they are enough take them out, let them cool 3 then “having put fome well wafh’d and pick’d Rice, put 2. it and Country COO K. 53 it in 4 little Pot with fome good Fat Broth, with Salt, Pepper, and an Onion ftuck with Cloves; fee that it be well feafoned and very thick, and when it is done fet it by to cool; then lay the Rumps, and round them the Rice, as neatly as you can, do them round in Eggs, and Crumbs of Bread over them ; and when they are all done, take a Frying-Pan with fome Hog’s Lard, fet it over a Stove, and when the Fat is very hot, put the Rumps in a Frying, make them of a good Colour, and difh them up with fry’d Parfly round. Sheeps Rumps /ry’d with fore?d Meat round them. Fp IRST ftew the Rumps ina Braife, then take off the Fat, and put round them fome good forc’d Meat, and dip them in Eggs, and do them over with Crumbs of Bread, and after that fry them in good Hogs Lard, with fry’d Parfly round them, and ferve them up hot. Or they may be done without Forc’d Meat, being done in a good Brai/e; being dipt when cold in Eges, and Crumbs of Bread put over them, and then fry’d, difh them up, and garnifh with fry’d Parfly. Scotch Collops Brown. an AKE a Fillet of Veal, cut it in thin Collops, and hack them well; feafon them. with Nut- meg, Pepper and Salt, then fry them off quick and brown ; then brown off a Piece of Butter Gold Co- lour, thicken’d with Flower, and put in fome good clear Gravy ; then put in fome Mufhrooms, Mo- D 3 relles, 64 The Compleat City relles, Truffles, and Force-Meat Balls, with Sweet- breads dic’d; fqueeze in an Orange or Lemon ; tofs up your Collops quick and thick, fo ferve. White Collops. OU muft cut them fmall, and hack them well ; feafon with Nutmeg and Salt, and-pafs them quick of a pale Colour in a fmall Bit of But- ter; then fqueeze in a Lemon; put in half a Pint of Cream, and the Yolks of four Eggs; tofs them up thick, and ferve away quick. Venifon in Blood. OUR. Shoulder, Neck or Breaft, muft be boned, lay it in feafoned Blood twelve Hours, as you find for Mutton in Blood ; then roll up your Neck or Breaft. with fome of the fet Blood and fweet Herbs, and roaft it, or ftove it gently in good Broth and Gravy, with Shallots and Claret, fo ferve away hot. To drefs a Haunch of Venifon. ARD the Haunch with thick Bacon, feafon with Salt, Pepper, fine Spices, fweet Herbs, Parfly, and Chibbol, cut fmall; pickle it with Vine- gar, Salt, Pepper, Onions, Sprigs of Parfly, fweet Bafil, Thyme, and Bay Leaves : When it is pickled enough fpit. it, and bafte it with the Pickle ; when it is enough, difh it with Pepper and Vinegar, thick Sauce, and ferve it up. La and Country CO OK. 43 Jo drefi Venifon. AKE a Loin of Venifon, lard it with thick Bacon, feafon with Salt, Pepper, Nutmeg, and pourided Cloves, foak it for three or four Hours in White Wine with Verjuice, Salt, a Bunch of fweet Herbs, a green Lemon, and three or four Bay Leaves. When it is pickled fpit it, roaft it at a moderate Fire, and bafte it with the Pickle; when it is enough put a good Cullis into the Dripping- Pan to thicken the Sauce ; add to it Capers, Vine- gar, Lemon Juice, and White Pepper. Venifon another way. ARD the Venifon with fine Bacon, put Paper round it, roaft it, and ferve it up with a Sauce under it, made with good Cullis, Gravy of Ham, Capers, Anchovies, a little Vinegar, Salt, and Pep- per. Another way in a Ragoo. ARD the Venifon as before, feafon with Salt and Pepper, and ftew it in Broth, or hot Water, in which is two or three Glafies of White Wine, the whole being feafoned with Salt, a Bunch of fweet Herbs, three or four Bay Leaves, and fome Slices of green Lemon; when it is enough, thicken the Sauce with a good Cullis, ferve it up with Ca- pers and Lemon Juice over it. D 4 Venifon e6 The Compleat City Venifon in Ave. UT the Venifon into Pieces about the Size of the Shoulder of a Hare, and lard them with thick Bacon, feafoned with Salt and Pepper; then put them into a Pot with Broth, White Wine, a Bunch of fweet Herbs, Salt, Pepper, Nutmeg, Bay Leaves, and Slices of green Lemon, ftew it well, thicken the Sauce with Cullis, and a little ‘Vinegar, and ferve it up. Mutton (¢ Shoulder) in Blood. Y OU muft kill a Sheep, or Lamb, or Calf, and mix fome Blood with Salt, ftirring it about; then lay your Mutton in this Blood; .feafon with. Win- ter Savory, Sweet Marjoram and Thyme; then chop a little Suet fmall, and ftir it all on the Fire until thick ; then fpit your Mutton and cover it all over with a Caul, fo roaft it well, Venifon Pafty, Fikst bone the Venifon, then lard it with thick Bacon, pickle it pretty well at leaft a whole Day, and afterwards drain it ina Napkin, then make the Pie with fome-thick Pafte, in what Shape you pleafe; and cover the Bottom either with a Stuffing (if you have any) or with Bacon and Beef Suet pounded together; feafon it, and then place your Meat, likewife feafoned as it fhould be ; adding fome Bay Leaves, fweet Bafil, and fine Spice; lay over them Butter or Bacon, with Beef Suet pounded together ; cover the whole with Slices and Country CO OK. 67 Slices of Bacon and cover the Pie; let it bake for about five Hours, and ferve it up. To drefs a, bind Saddle of Mutton in furtout. OAST the Mutton, take off the Meat from the Fillets and Legs, take away all the Nerves and Skins, and chop the Meat with fome fat Bacon, Beef Suet blanch’d, Crumbs of Bread fteep’d in Milk or Cream, the Yolks of fix Eggs ; feafon with Salt, Pepper, fweet Herbs, Spices, and green Onions, all well pounded in a Mortar: Lay fome of this forc’d Meat over the Saddle, and place in the Middle a good Ragoo of Sweetbreads and Pigeons, or Fillets of Fowls, or fome other thing that you fhall judge proper, and put over the reft of the fore’d Meat, as neatly as may be; then rub it over with an Ego and Crumbs of Bread, and fet it in an Oven, and when it comes out, pour over it fuch a Cullis as you fhall judge proper. A Leg of Mutton a la Braife. ARD the Mutton with large Slips of Bacon well feafoned, then tie it with Packthread, and having laid Bards of Bacon and Slices of Beef well feafoned, with Salt, Pepper, Spices, and fweet Herbs at the Bottom of a Pot, lay in the Mutton, covering it with the fame Ingredients ; co- ver the Pot clofe, having firft put in fome Broth and a Pint of White Wine, and ftew it with Fire under and over; when it is enough take it out and dry it well, and pour over it a Ragoo of Sweet- breads, or fome other, having difh’d it, ferve it up hot, To The Compleat City To drefs a Leg of Mutton another way, ET the Mutton be well mortified and beaten ; flat, then put it into a Pot, feafon with Salt, Pepper, Cloves, Spices, and {weet Herbs, Slices of Bacon, a Bottle of Wine, and boil it; when it is enough take it up, drain it, difh it, and pour over it an Italan Sauce, and ferve it up hot. A Shoulder of Mutton with a Ragoo of Kurneps. AKE out the Blade-Bone neatly, and in the place of it put a Ragoo of Sweetbreads, with Mufhrooms, Truffles, and Cocks-Combs, well feafoned, but when done, let it be cold before it is put in, and take care to fow it up tight, that it may keep in it’s natural Form; lay a Stew-Pan with Bards of Bacon, Slices of Veal and Ham, feafon with Salt, Pepper, Spices, fweet Herbs, Thyme, Parfly, and Onions; add to it a Ladleful of Broth, and let it ftew ala Braife, i.e. with a Fire under and over. Cut Turneps. into what Shapes you pleafe, and blanch them in boiling Water, then ftrain and drain them well, and put them in a good Cullis, and {tew them enough. The Shoulder of Mutton being taken out of the Braife, drain it well from the Far, dith it up, and pour the Ragoo of Turneps over it, and ferve it up hot, and Country CO OK. 59 A Neck of Mutton larded with Parfly. DARE the Mutton neatly, take off the Bones from the Fillet, then lard it with Parfly, and fpit it and roaft it, difh it, and ferve it with Shallot Sauce, or ftew’d Endive, A Neck of Mutton larded and glaz?d. AKE out the Bones from the Fillet, and cut the Ribs fhort, flatting them with a Cleaver, then lard the Fillet neatly, and put it into a Stew- Pan with a Slice of Ham and Veal, with Onions, Cloves, fweet Herbs, and fome good Broth; let: it boil, when enough, take it out and {train the Broth into a Stew-Pan, take off all the Fat, fet the Broth over the Fire to confume toa Glofs, then put in the Mutton to take a Colour, and difh it up with {tew’d Endive under it, or what elfe you pleafe. Mutton Collops. ET the Mutton be well mortified, that 1s, ftale, but fweet, take off the Skin, and take out the Sinews, and cut it fmall and thin, about the | Size of a Crown-Piece, enough for the Difh you intend; lay the Collops in the Stew-Pan with But- ter; ftrew over them Salt, Spices, Parfly, and green Onions, chopp’d very fmall; fome Truffles and Mufhrooms ;. let. them be done over a brifk Fire, and ftir them with a Spoon, and when they are enough, drefs them in the difh they are to be ferv’d in; then puta little Cullis and Gravy into the Pan-with a.Rocambole; let it juft boil up and thicken 66 . The Compleat City thicken a little, then add the juice of a Lemon; pour it over the Collops, and ferve them up hot. A Leg of Mutton larded a la Braife, with a Ragoo of Chefnuts IRST fkin the Mutton, and lard it with Bacon and Ham through and through; but let the Ham and Bacon be well feafoned; tie it up, and ftew it a la Braife: Then having roafted Chefnuts, and taken off the Shells and Skins very clean, put them into fome good Cullis of Veal and Ham, fetting them over a gentle fire; and when they begin to be foft, if they are well relifh- ed, put them over the Mutton, and ferve them up hot. Scotch Collops of Veal. M AKE fome Forc’d-meat of Veal, pretty thick ; them make of it fmall Balls, and fry them to bring them to a good Colour, and lay them by till you are ready to ferve them up. Take a Nut of Veal, take off the Skin, and having cut it into Bits, as fmall as the End of one’s Thumb, and beat them flat; rub the Infide of a Stew-pan with Butter, and lay your Collops in it; and ftrew over them flightly, with Parfly, green Onions cut fmall, a Rocambole bruifed, Salt and Pepper ; When they are ready to be ferv’d up, fet them on a Stove over a brifk Fire, and give them two or three toffes; and when you find they begin to ftick to the Pan, and are near enough, keep {tirring them leaft they burn, then difh them, and put and Country COOK. 61 put in the fame Stew-Pan a Duft of Flower, a little Gravy or Broth, and put it into your Balls, and let them ftew a Minute or two, and pour them over the Collops with the Juice of a Lemon; make at relifhing, and ferve it up hot. Scotch Collops of Mutton. AVING a Leg of Mutton, take out the Piece call’d the Pope’s Eye; take off all the Skin, then cut the Pope’s Eye, and all the tender Part, into {mall Bits of the Bignefs of the End of one’s Thumb, flattening them as much as you can; then having rubb’d the Infide of a Stew- Pan all over with Butter, put inthe Collops, feafon- ing them with Salt, by ftrewing lightly on them pounded Pepper, Parfley, green Onions, a Rocam- bole bruifed and cut {mall. When they are ready to be ferv’d up, fet them ona Stove over a quick Fire, keeping continually ftirring them, left the Collops fhould burn; _ tofs them up three or four times after this Manner, and then difh them: Put a little Gravy, a little Ham, Effence and Juice of a Lemon into a Stew-Pan, taking Care to make the Sauce relifhing, and pour this over the Collops; then ferve them up hot. Collops of all forts of Meat may be drefs’d in the fame Manner. To Lard and Glaze a Leg of Mutton. BRE AK the Bone of the Leg, and flat ita little ; take off the top Skin, and lard it with {mall Bacon, and tie it with Packthread that it may 62 The Compleat City may not break in the taking out; cover the Bot- tom of a Pot or Stew-Pan with Bards of Bacon, the Skin and Parings of the Leg, a Slice or two of Veal, feafoning with Salt, Pepper, Cloves, fweet | Herbs, and Onions, wet it either with Water or Broth, and fet it on the Fire; and when it is done make the following Glaze : Set on the Fire Slices of Veal, Ham, and Onions that have been well boiled and ftrained; take off the Fat, and let it boil and confume till it comes to a Glaze; then lay the larded Side of the Mut- ton in the Glaze; dith and ferve it with a Ragoo of Cucumbers or others according to the Seafon. Another Way to drefs a Leg of Mutton, REAK the Bone, flat it, take off the Skin, and lard it with fine Bacon; make a fine ftuf. fing of fweet Herbs, and ftuff it, then fpit it, putting Paper over the Bacon; when it is enough, difh it with Effence of Ham and Juice of Orange, and ferve it up hot, To drefs a bind Saddle of Mutton. A KE two hind Quarters of Mutton, cut off the two Knuckles, that it may be laid even in the Difh; then take off the Skin as neatly, and as far as you can towards the Rump, without quite taking it off or breaking it: Then take fome lean Ham, Mufhrooms, Truffles, Parfly, green Onions, Thyme, fweet Herbs, Salt, Pepper, and Spices, well chopp’d together, and ftrew it over the Mut- ton where the Skin is taken off; then put the Skin y) neatly w and Country CO OK. 63 neatly over it, and wrap it over with Paper well buttered, and tie it up and put it to roaft; and when it is roafted, take off the Paper, and ftrew over fome crumbs of Bread; and when it. is well co- loured, take it off the Spit, difh it up, and put under it an Effence of Ham, or a Shallot Sauce, and ferve it.up hot. - Veal ftoved whole. AKEa Fillet of Veal, ftuff it, lard it, and half roaft it; then ftove it gently in good Broth and Gravy till tender, two Hours will do it; then make a Ragoo of Sweetbreads and Mufh- rooms, tofs them up with the Yolks of Eggs and Cream, and the Juice of an Orange, and lay over it, A jugg’d Knuckle of Veal. OU muft have a Pewter one made with 4 fkrew, or you may do it with an earthen one; put in it a Knuckle of Veal, and a bit of Beef, with two or three Heads of Endive or Celery, two or three Onions whole, and a Blade of Mace, half a Pint of Water, and a Faggot of Thyme and Parfley, with Pepper and Salt; then cover it clofe and boil it in a Pot or Copper three Hours ; then take it out and difh it up; take out the Fag- got of fweet Herbs, fo ferve away hot. Veal 64 The Compleat City Veal Cutlets larded. AKE a Neck of Veal, cut i¢ into Bones, and lard one Side, and fry them off quick ; then thicken a Piece of Butter with a little Flour and an whole Onion; put in fome good Gravy, as much as will juft cover them, and a few frefh Mufhrooms and Force-meat Balls; ftove them tender, fkim off the Fat, and fqueeze in a Lemon; feafon them and ferve away. To make a Grenade of Veal. A KE the Skin off from fome Nuts of Veal, and cut them in very thin Slices, of the Length and Bignefs of your Nuts, and beating them with the Flat of the Cleaver, make them in- to the Shape of a Point, and lard them from the Point half way up or better; then take half a Score or a Dozen fmall Squabs, fealded, pick’d, trufs’d, and blanch’d ; put them into a Stew- Pan with Veal Sweetbreads, blanch’d Mufhrooms, and Truffles, and fet them on a Stove with good Gravy ; let them ftew gently, and when they are done, thicken them with a good Cullis, adding Artichoke Bottoms cut in Slices, and Cocks Combs ; relifh it well, and fet it by to cool. Garnifh your Poupitoniere with very thin Bards of Bacon from Top to Bottom; and having cut fome Bards of Ham as long as can be cut, and crofled them about an Inch, continue fo to do till the Bottom of the Poupitoniere is covered alternately with Ham and Veal; take two or three Yolks of Eggs oD and, Country CO.O K. 65 Egos, and put on the Ham, lifting up the Veal, and fo continue them all. When you have\ done this, fpread Forc’d-meat at the Bottom of the Poupitoniere (if you think pro- per) all over. See that your Ragoo be well tafted, and’ put it handfomely in the Grenade. Then having turn’d the Bards of Veal and Bacon over the Ragoo as neatly as can be; fay Forc’d: meat over it, clofe it and do it over with Yolks of Eges; cover it with Bards of Bacon, and bake or ftew it with Fire both over and under it; being very careful not to let it burn, and when it is enough, turn it into the Dith you defign to ferve it in; tak- ing off the Bards of Bacon and all the Fat, and cleaning the Rim of the Difh afterwards, lift it in the Form of a Grenade, and put in fome Cullis or Gravy, and ferve it up hot. Zo fry a Breaft of Veal. KK IRST drefs the Veal.a la Braife, and when it is enough take it out, and cut it into two, length-ways: then. marinade it with Salt, Pepper, Slices of Onion, Bay Leaves, Slices. of ILemon, Parfly, and Vinegar: Having lain about two Hours in this Marinade, take it out, drain it, and dry it with a Cloth;. then dip. it in beaten Eggs, and ftrew Crumbs of Bread over it, and-{ry. it in Hog’s- Lard. Give.it.a good Colour, and ferve it upon a Nap- kin with fry’d Parfly. It may alfo be cut into Pieces, and done the fame Way asabove ; or, when it has been dipp’d in Eges, it may be floured and fry’d. i To pT IO The Compleat City Jo Farce and Lard a Breaft of Veal. UN a Knife betwixt the Flefh and the Bones of the Breaft of Veal, and ftuff it with Farc’d-meat, then either few or fkewer it up; blanch and lard it very finely, then lay into a Stew-Pan, thin Slices of Bacon and the Veal upon them: Sea- fon with Salt, Pepper, and fine Spice, laying the larded Side downwards; cut Onions in Slices, and a few fweet Herbs, and lay Slices of Veal, Ham, and Bacon over it; when it has been well feafoned, Jet it ftew flowly, but let it not colour too much. When it is ftew’d enough take it out, drain it, difh it, and pour on it fome Effence of Ham, or a Ragoo of Lettuce or Afparagus Tops, €¢. and fo ferve it. A Breaft of Veal in Galantine. EQ IRST take out all the Bones, ftretch it, and beat it as flat as you can; feafon it with Salt, Pepper, and Nutmeg, Marjoram, Mary- golds, Parfly, Thyme, and winter Savoury, al! well minced ; then roll it up well, and tie it very clofe, and afterwards tie it up in a Cloth, and boil it in good, well-feafon’d Wine, Broth, and a little Thyme; when it is enough, let it lie in the Liquor till it is cold: Serve it up either whole or in Slices, upon-a Napkin, garnith it according to your Mind. and Country CO OK. 67 To drefs a Neck of Veal in Farcd-meat Cutlets. EF! RST boil the Veal in Soop, and when: it is enough take it out, and cut all the Fleth from the Bones, and make of it a good Fare’d- meat ; then make the Farc’d-meat. into the Form of Cutlets, with the Ribs fticking out, then put them into a Baking-Pan, doing them over with Yolks of Eggs and Crumbs of Bread; {fet them into an Oven to give them a good.Colour ; then difh them with Gravy under them, and ferve them hot. Veal Cutlets. UT a Neck of Veal into Cutlets handfomel Ys put them into a Stew-Pan with fcrap’d Bacon ; feafon with Salt, Pepper, fweet Herbs, and Onions; fet them over the Fire for a Minute or two, in or- der to give them a Tafte; then make fome Farc’d- meat with a Bit of Veal or Beef Suet and fweet Herbs; mince all very finely together ; feafon to your Pa- late, put them in Paper, with fome of the Fare’d- meat under and over them in the Papers lay them in a Pan, ‘and bake them in an Oven, or under a baking Cover, and ferve them up hot. A Breaft of Veal in Surtout. IRST drefs the Veal @ la Braife, fplit it in two, and lay it in it’s Difh; make a Farc’d- meat of Capon, with an Edge round the Difh,: then rab this Farc’d-meat with beaten Eggs to make it 2 {mooth ; 63 The Compleat City fmooth ; then‘ put in a Ragoo of Swéetbreads and fat Livers, putting fome of the fame Farc’d-meat over the Breaft of Veeal, -and colour it with beaten Eggs, and ftrewing fome Crumbs of Bread over it ;--then ‘bake.it pretty browns: then take it out; take-off the Fat; and ferve it hot. Fricando’s of Veal. AK Ea Fillet of Veal, cut it into fix large Collops, ‘an Inch‘ thick, lard them well 5 then fheet a Pan-with fat Bacon, and lay your Veal, latd downwards; ‘put in a Pint of white clear Broth, and two Blades of Mace, and ftove them two Hours till all the Liquor is gone ; they will be of a Gold Colour; fo ferve them with thick Gravy. Calf?s Head Collared and Pickled, OU. muft bone it and cleanfe it. well; then wath it with Egg, and feafon it with Pepper, Salt, and Nutmeg, Thyme, and Parfly ; put on | fome Force-meat,* and. roll it, up and boil, it tender then take it out and lay it in Sturgeon Pickle; let it lie four Days,:* when you may ufe it in Slices as you.do. Sturgeon, Calf’s Head Fricaf/y’d. OUR Head muft be well cleaned, and boiled tender ; then cut it in. fquare Pieces as big as a Walnut; then tofs it up with Mufhrooms, Sweet- breads, and Artichoke Bottoms, Cream, and the 2 Yolk ~ é wu ndy and Country C-O0.0. K. 69 Yolk of Eggs; deafon it;with,;Mace and Nutmeg, and ‘fqueeze in.a Lemon, ; fo.ferve away ‘hot. Calfs Head Hafb'd and Gril, anne mutt fplit:it and cleanfe'it wells ‘then boil it’ very: tender, and “fave''one® half and wath it over ‘withthe Yolk ‘of’ an Ege,'*and {éa- fon it'with Pepper} Salt, ‘and Nuttifég, “and ‘gtate over fome crumb’d Bread; then boil 4 it; Orv fer it before the Fire, and it will brown; cut the other half into Pieces, “and-tofs it up with Butter, Shal- lot, -Mufhtrooms,.Sweetbreads, and Cock’s' Combs, anda few, Capers, with, a: little..Gravy.,.or you may? do, it, white with Yolks of :Eggs and.Creanii; then; fcald. the Brains;~ and fry; themi-in Batter with the ‘Tongue,, and Slices of Bacon and-fry’d Parfly; and. when you, difh up;, lay. the! Head_in.thé Middle and the Brains; “Tongue, Bacomand:Parfly:round ; fqueeze in an Orange. Calf’s Feet Sweet. OU mutt boil them tender,. and take out the Bones ;. then. plump fome Currants, . and put in half a Pint of Cream.and the Yolks of two Eggs, a little melted Butter and Sugar, fo ferve, away hot. Lamb’s Head Whole. OU mutt have two, one mutt be whole, the o other fplit; then the Liver, Lights, and Eikart, muft be boiled tender and chopp’d fmall, E 3 and 70 The Compleat City and tofs’d up with Butter, Peppet, Salt, Thyme, and: Parfly, with alittle Cream and frefh Muth- rooms; fave’a Bit of the’ Liver to fry and put round the Difh with Bacon; then ftove the whole Head and two-Halves in fome good Broth and Gra- vy about an Hour ; then bread off your Halves and wath them with Yolks .of Eges,: and broil them, or lay them inthe Oven’s;Mouth:a Quarter’ of an Hour,, .and fo; ferve, them’ in-the Middle of your Hafh;,.and.garnifly with fry*d Bacon;; Livery: and Parfly, Mutton Difguijed. AKEa Shoulder of Mutton three’ Parts roafted, ‘“and-let it cool’; -then‘ raife the Skin all up tothe Kauckle, “and ‘cut off all to the Skin and’the Knuckle s:~ fave the Blade-bone and broil it, and: make a’ good Hath with-the reft-of it 3 put in fome ‘pickled’ Cucumbers, Capers, and good Grav and: Shallot, and tofs itup, and lay the Blade-bone on and the Skin. Mutton E/pagniole, Ty AKE a Leg of Mutton and force it, lard it, and ftick fix Cloves of Garlick in the Hind-part of it ; then ftove it tender; or you may roaft it and make~a’Sauce with Capers, Shallots, Gravy, Butter and Vinegar, and fo ferve it away 3 garnifh with Mutton Cutlets, and Country COOK. oy 2. Io make .Dutch Beef. OUR Piece muft be cut from the Hind-part of the Buttock, ora lean Piece; then take a Gallon of Pump Water, put intwo Pounds of Bay Salt, two of white Salt, fix Ounces of Salt Petre, and four of Petre Salt, one Pound of Four-penny Sugar, fix Bay Leaves, one Ounce of Lapis Pru- nella; mix all this in your Liquor; then put in your Beef: Let it lie ten Days; then take it out and dry it with Deal Sawduft in a Chimney, and in fix Days it will be ready, For Legs of Mutton Ham Fafhion. 7 OU muft” have Hind-quarters very large, P"'and cut jiggot Fafhion, that is a Piece of the Loin with ic; then rub it all over firft with Bay Saly, and let it lie one Day; then put it into the fane Pickle above-mentioned, and in feven Days it will be red through; then hang it up by the Handle, and Smoak-dry it with Deal Duft and Shavings, making a‘ great Smother ‘under it, and in five Days it will be ready’ you may ‘boil it with Greens, and it will cut'as red as a Cherry; fo ferve it Ham Fafhion, Jo dry Sheeps Tongues, Hogs Tongues, and Neats Tongues, T muft be with nothing but Deal Chips and Sawdult; you tuft make a gentle Smother with it, “aiid hang up your Tongues, \arid’in fix Days = i , they | 42 The Compleat City they will be ready; they muft not be hung low, but about twelve Foot above your‘Smother, osher- wife they will tafte too ftrong of Smoak, and be drjed too foon; ..then .take them down and hang them up ina dry Place from the Fire. 4 Breaft of Mutton Collard. A KE it and bone it, and feafon it with Pep- ery Salt, chopp’d’Thyme.and Parfly 5 then wath the Infide with the. Yolk of an Egg, : after which you muft roll it up and-tie.ie tight with;Pack- thread; then either bake, roaft, or boil it; cut it in Slices, leaving one large Piece ; then make either a Sauce with Oyfters or Capers, or Butter,* Shallot, and Gravy, or.you, may cut fome Cutlets, and¢lay round ; and then garnifh with flic’d-pickled Cucuih- bers, and) Capers, : Mutton, Collops. AK E.a Leg, or Neck: or Loin, of Mutton, take: out all. the Sinews,.. and cut it in {mall thin. Slices:;.. hack, them well; feafon thém_ with Pepper, Salt, -and a little Shallot.chopp’d fmall; then ftrew a little Flour on them, fry them quick, and put in a little Gravy and Mangoe, or Capers, and tofs them up quick. Roylets and Kidneys, TP.AKE eight, large, Mutton, Rumps and boil themyyery tender 5";then take eight large Kid- neys and force them, -fkewer them crofsways and broil and Country. COO K. "3 broil them; then take the Rumps and wafh all overswith Yolks of Eges, and feafon them with Pepper, Salt, Thyme, Parfly, and crumb’d Bread, and! broil them; : fauce them with! Butter, Gravy; Shallot'and Vinegar, foiferve them hot: Cutlets Roa/ted. a AKE a Neck or Loin, cut it in fix Chops, feafon them-with Pepper, Salt; Thyme, and Parfly, and fpit them every one an Inch apart 5 then roaft them off quick and fauce them with Gravy, Shallot, ..Horfe-radifh,and. Vinegar ;., fo ferve away hot. Cutlets: in Papers. A.KE_a Neck of Veal,. cut it.in Bones sand hack them, leaving the Top of the Bone bare about an Inch; .them feafon them and lay Force- meat over one Side, and fold them in Writing Pa- per .and. broil them.:. you muft butter your Paper, Jo. ferve them hot: “) Cutlets Comporticn: | ; A K-E a Neck of Veal and cut it in thick , Cutlets; trim-the Top of the Bone, lard one Side, and then fry them off ;.put in fome Gravy, Muthrooms, and Sweetbreads, and ftove them thick 5 fqueeze in-a Lemon, and ferve away hot, Lamb The Compleat City Lamb with Rice. A K Ea Fore-quarter and roaft it about three Parts; ‘take a Pound of Rice, and putin two Quarts of good Broth, and two Blades of Mace, and fome Salt and Nutmeg; _ftove it for an Hour, and take it off; put in fix Yolks of Eggs, and one Pound of Butter; then put your Lamb in: Joints in the Difh; and the Rice all over it; wath it over with. Eggs, and fo bake it. To drefs a bind Quarter of Lamb with fweet Herbs. IRST raife the Skin of the Lamb without breaking it, fo that not being taken off, it may ftick on the Side, beginning at the Knuckle. Then fcrape fome Bacon, cut fome Parfly and Chibbols fmall, feafon with Salt, «Pepper, Spice, and fweet Herbs; add alfo a Bit of Butter and fome Muthrooms. Mince and? mix all well together, and put it be- tween the Skin and Flefh of the Lamb, ‘then tie up the Skin to keep in the Stuffing. Spit the Lamb, putting’ Slices of Bacon and Paper round it, which you muft take off when_it is enough, and ftrew over it Crumb of Bread, then Jet it foaft a little longer to give it a: Colour. Difh it wp with Gravy and Cullis mix’d together, ‘and fome Shallots cut fmall; a‘little beaten’ Pepper and Orange Juice; ferve it up hot for a firft Courfe. Al fore ft” and Country COOK. 75 A fore Quarter of Lamb.in Fricandoes, a bind Quar- ger of Lamb ia Sauciffon. PLIT the Quarter of Lamb Leneth-way, take out the great Bone, and lard the Remaind- er with, Bacon and Ham. Having done this, put in the following Salpicon: Take Ham cut into Dice, Wings and Breafts of Chickens, pickled Cucumbers and Mufhrooms. Seafon thefe with Salt; Pepper;\ Spice, fweet Herbs, Chibbols, and Parfly cut fmall. Having mix’d all well together, ° fill the Lamb with it, and roll ‘it-up in the'Form 6f‘a Saufage, and tie it up with a Cloth; dith it eel a Sauce imade of White- Wine, Lamb’s-Pluck tbe Italian Way, HE Pluck is the Head, ‘the Trotters and the Harflet, €@c. ‘cut off the Nofe,’ take out the Jaw-bones, “put the Head‘ and Harflet into: frefh Water, and when thefe ‘have’ béen blanch’d put in the Trotters; parboil them all,’ lay flices of Bacon over the Bottom of a Kettle, -and: put the Head and the reft on them, feafoningwith Salt, Pep- per, fweet Herbs, fweet Bafil, Onions fliced, and Thyme ;. then lay more Slices of Bacow over, and having poured fome Oil in «it, fet-it to boil ; when it is enough difh it, fkin the Tongue,’ cut it in two, .and opén the Head by the Skull, take’ out the Bone; that you may. the more eafily take out she Brains, Lay 76 The Compleat City Lay the Head in the middle of the Difh, cut the Lights°and ‘Liver into’ four or “five Bits» and place them with the Trotters round the Head, and pour an /talian Sauce over all. eer Or you may cut the Liver and Lights into thin Slices, and tofs them up in a Frying-pan,, feafon’d with Salt, Pepper, Parfly, Chibbols, and a Duft of Flour,” and add a little Vinegar and Gravy, ; To drefiia fore Quarter of. amb: in a Gal. ER ST roaft the, Quarter,) take.; the. Fleth ,off the Shoulder, mince it witha Piece of blanch’d Bacon,. a'Bit of Suet and,a; Galf’s. Udder. Add fome crumb Bread boil’d, in Milk, with the Yolks of four or five Eggs; feafon the whole with Salt, Pepper, fine Spice, fweet Herbs, Gar- lick, and Mufhroomis cut fmall.~ Mix.all well together ; .and having: laid a ,Calf’s- Caw] over'a Baking-pan,; lay,the Quarter,of Lamb over it, with.a. Border of, the, Stuffing two or three Fimgers.deep.round it.and. over,it ;..thenputjin:the Stump of the Lamb,) reaching .about; two, Inches over) the Border of ‘the Pan,.....:; Take Care to:have}a Ragoo; ready; prepiared,, .as follows : Set a Stew-pafi over the Fire with a little Gravy and Broth, Sweetbreads of Liamb or Veal-cut into Bits, and Muthrooms. Whenithis is boil’d, and the Sauce fhort,: thicken it with Cullis; adding to it: fome Cocks-combs, Artichoke-bottoms, and fat Livers if you have have them. Having . i and Country COOK. rid Havihe made the Ragoo palatable, put in it fome’Lemon Juice, let it be cold, then put it over the Quarter of Lamb, and the Remainder of the Stuffing over the whole, and {mooth it with beaten Eggs. Wrap up the whole in the Cawl, and pour melt- ed Butter over that, and ftrew Crumbs of Bread, and fet it in an Oven to colour. Then‘difh it, ferve it up hot with an Effence under it. A fore Quarter of Lamb in Fricandoes. IRST raife the Skin of the Lamb with a Knife, beginning at the Knuckle, and put a Salpicon between the Skin and. the Flefh. Scald the Lamb and lard. it with middling Ba- con, and put it into a Stew-pan with Slices of Veal, Ham and Bacon over it to prevent it from blacken- ing, then boil it in fome Broth and Water, with a Bunch of fweet Herbs and Onions. When it is boiled enough ftrain off the Broth, which fet on the Fire again in a Stew-pan, and let it boil to a Jelly; then put the Lamb into it, and fet the whole on hot Cinders to glaze, and difh up the Quarter of Lamb with the Liquor left in the Stew-pan, mix’d with a little gravy Cullis, and Lemon Juice, put under the Lamb, which ferve up hot. ° To make'a white Fricaffy of a fore Quarier of Lamb. A KE off the Shoulder, and cut the Remain- der into fquare Bits three Fingers broad, throw them into frefh Water and blanch them, then 48 The Compleat City then put them in a Stew-pan with a Bit of Rutter, Salt, Pepper, anda Bunch of fweet Herbs, tof thefe up, fhaking over them a Duft of Flour. If you have not Broth you may ftew it flowly in Water with fome Mufhrooms. The Fricaffy being enough and relifhing, thick- en it with the Yolks of four or five Eggs and fome Cream, fome Shallots, and Parfly cut fmall, adding a little Nutmeg and Lemon Juice, and ferve it up hot, To drefs Lamb-Stones. Aving two or three Pair of Lambs-Stones, cut each into four or eight Pieces, take off the Skin and ftrew fine Salt over them, and then wipe them dry, flour them without touching them with your Hands, and fry them immediately with very hot Hogs-lard till they are crifp; then dith them and ferve them up hot. Lambs-Stones another Hay. IRST order them as before directed, and having ready a Pafte made as follows: (viz. Mix fome Flour with Wine or Beer, and add half a Spoonful of Oil and fome Salt) the Lambs-Stones being half fry’d take them out, and put them into the Pafte,°and immediatlely into Hog’s Lard. Fry them, difh them up, and ferve them with fry’d Parfley, and Country COOK, a9 A Pillo of Veal. AKE a Neck or Breaft of Veal half roafted, and cut it in fix Pieces; feafon it with Pepper, Salt, and Nutmeg, and butter the Infide of your Difh; then ftove a Pound of Rice tender with fome good white Broth, Mace and Salt; you muft ftove it very thick; put in the Yolks of. fix Egos; ftir it about very well and cool it, and put fome ar the Bottom of your Dith, and Jay your Veal in a round Heap and cover it all over with Rice; wath it all over with the Yolks of Eggs, and bake it one Hour and an Half; then open the Top and pour in fome good thick Gravy, and fqueeze in an Orange, and fo ferve away hot; garnifh with flic’d Orange and Veal Cutlets. A Pillo. ops K E a Pound of Rice and ftove it with two Pullets, fome Mace and Nutmeg, and a good Piece of Butter; ftove this well and dry, fo that your Rice will feparate; then difh up your Fowl and lay your Rice all over, or. in Heaps: You may colour fome with Saffron and ferve in Heaps; garnifh with Slices of fry’>d Ham, or Saufa- ges fry’d, Calf*s Head Suprife. Y¥° U mutt bone it and not fplit it, cleanfe it well, and then fill up the vacant Place with Force-meat, and make it in the fame Form as I before ; 4 2 t Bo The. Compleat City before; you may put in the Middle a Ragoo, and cover it with Force-meat; then wath it withgg, and crum it, and bake it, fo ferve it. Lamb’s Head ba/h’d. LEANSE it well and boil it, take the Liver, Lights, and Heart, and mince them them; put in a Piece of Butter, Pepper, Salt, and Vinegar, and a pickled Cucumber; then broil one half of the Cheek, and the other plain; fry the Brains and Tongue with a Slice of Bacon and Parfly, or boil the Brains, and Tongue, and Parfly, with fome melted Butter and Vinegar, and ferve it that Ways either Way is good. Roaft Mutton and Stewed, Cucumbers. A KE aChine, Loin, or Neck of Mutton; lard one half with Parfly, the other with Ba- con, then roaft it: You muft pare your Cucumbers, cut them in large Dice, and take out the Seed and fry them ; put to them a little Flour, brown them and put in fome good Gravy, Pepper, Salt and Vinegar, and ftew them an Hour, fo ferve them under your Cucumbers. Another Way. OU muft have a Neck and Loin, they mutt be boned, only leaving the top Bones about an Inch Jong on; you muft draw ‘the: one‘ with Parfly, and the other muft be larded..with Bacon very clofe ; fkewer. them and) reaft them, or ftove * ond Country COOK. 81 or bakd them, juft as you pleafe; then fry fome Cucyfnbers, and ftew them and put under; feafon your Cucumbers with Vinegar, Pepper, and Salt, and Shallot minced ; then lay your Sauce under your Fillets of Mutton, and garnith your Dith with -Horfe-radifh and pickled Cucumbers. Mutton i%# Blood. —S a Shoulder juft killed, and fave the Blood of a Lamb, mix it with Salt, Penny- Royal, winter Savory and Thyme cut very {mall ; Jay the Mutton in this eight Hours, chop about four Ounces of Beef-fuet, and put to it a Quart of your Blood and Herbs, and fet it on the Fire until thickifh ; fpit your Mutton and lay on: your Blood, wrap a Caul over it, and roaft ir, Mutton with Oyfters, a AKEa Leg or Shoulder of Mutton, raife fix Holes with your Knife, then roll up your Oyfters in Eggs with Crumbs and Nutmeg, and {tuff three into every Hole; if you roaft it, put a Caul over; if boiled, in a Napkin ; then make fome good Oyfter Sauce and lay under it, fo ferve away hot, Mutton grilled with Capers, aL. AKE a large Breaft and boil it tender; then carbonade it all over; wath it over with the Yolks of Eggs, and feafon with Pepper, Salt, and. Crumbs of Bread, and a little chopp’d Thyme and ~~ F Parfly 3 $2 The Compleat City Parfly; then broil it gently; make fom: good Sauce with Butter, Capers, Gravy, Shallot\ and dic’d Mangoe or Mufhrooms ; fo ferve away hot. Collar’d Mutton, Veal, or Lamb. A KE a Breaft and bone it, then wath the Infide with Egg ; feafon with Nutmeg, Pep- per, Salt, and Mace; lay a Sheet of Bacon over it and fome Force-meat half an Inch thick; then roll it up tight and fkewer it with fix Skewers and tie it with Packthread, and either bake it, ftove it, boil, or roaft it: You may cut it in Slices or fend it whole, garnifhed with Patties or Cutlets; fauce it with good Gravy, Butter, and Juice of an Orange; fo ferve away quick and hot. To drefs a Leg of Mutton with Saufages. I.I1 ¥ the Leg into two, take out the Bone, but-leave the Handle; then take fome of the Meat out of the Infide, cut it into Dice with fome pickled Cucumbers, Mufhrooms, ‘Ham and Ba- con cut into Dice, feafoned with Salt, Pepper, Spices, a little Garlick, fweet Herbs, Parfly, and green Onions; put this Salpion in a Cullis, and fee it be of a good Tafte; then lard the Mutton on the Infide with large Bacon well feafoned, and having put in the Salpicon cold, roll it up in the Shape of a Saufage, tie it up and fet it a ftewing @ la Braife; when it is enough take it up, . drain all the Fat from it, difh it, pour over itthe Cullis with the Juice of a Lemon, and ferve it up hot. 2 Io rold and Country COO K. 84 7 Lo roll a Shoulder of Mutton. IRST take out the Bones, {pread it owt as broad as you can; and having a Piece of Veal, take off the Skins and having alfo fome Beef-{uet, Bacon, Parfly, green Onions, and Mufh: rooms, mix’d very well with Parfly and fweet Herbs, feafoned with Salt, Pepper, Spice, the Yolks of a couple of Eggs, with crumbs of Bread in Milk, or Cream, all well chopp’d and pounded together ; lay fome of this Forc’d-meat neatly over the Mutton, and having alfo Ham and Bacon cut in long fquare Slips, lay along the Mut- ton on the Forc’d-meat one of Ham, another of Bacon, till it is done; but leaving a -fmall Separa- tion between each to put in Anchovies, Capers, Muthrooms, Parfly, chopp’d Onions, hard Yolks of Eggs cut fmall; and in each Separation one of thefe Things, then lay over the Remainder of the Forc’d-meat, roll it in a Napkin very tight, tie it well, and ftew it @ ia Braife; when done drain it, difh it with an Effence of Ham over it. 4 Saddle of Mutton and Kidneys. 2 i a fore Chine of Mutton, raife the Skin and draw it with Thyme and Lemon, and force fome Part with Saufage-meat ; then take twelve Kidneys and force them, and fkewer them and broil them, and lay round with Horfe- radifh between, and Gravy under, Fs Fillets The Compleat City Fillets of Beef Larded. ‘ OU muft cut out the Infide of a Sirloin of Beef all in one Piece, and lard the Middle with good Bacon, and the Ends with Parfly ; you may either roaft it, or fet it in the Oven’s Mouth, or dobe it, or ftove it; make a clear Gravy Sauce under, or Caper Sauce, or a Ragoo under, or ftewed Celery or Endive. A Chine of Beef in Bones. OU muft have a fore Chine, cut it very narrow in ten or twelve Pieces ; feafon it with Pepper, Salt, Thyme, and Parfly; alfo Crumbs of Bread; fpit them every one, but not too clofe, and roaft them off quick; then make a Sauce with Capers, and Shallots, and Gravy and Horfe-radith ; difh away and garnifh with Horfe-radith. Pork Saufages. OU mutt cut the beft of the Lean of the Pork and chop it fine; put as much Fat as Lean; feafon with all Spice, Pepper, Cloves, and Mace beaten, and fome Salt, Winter Savory and Thyme; then cleanfe your Skins and fill them, but not too full, and tie them in Lengths and ufe them; you muft prick them firft, before you fry them, Polognia and Country COO K. 85 é ‘é AKE four Pounds of lean Buttock of Beef, Cut it to Pieces; put into it one Pound of dic’d Suet, one pound ofdic’d Bacon, feafon it with all Spice and Pepper juft bruifed, and with Bay Salt ‘and Salt Petre mix’d up with your Seafoning ; then tie them up in Skins as big as your Wrift: You mutt mix in a little Powder of Bay Leaves, then dry them as you do Tongues, and eat them without boiling, Polonia Sau/ages. Pork fluffed and roafted. AKE a Leg of Pork and. make a Stuffing with Sage, Onion, Parfly, Pepper, and Salt, Crumbs of Bread, a little Fat, and two Eggs ; then ftuff your Pork with it, after which lay a Caul all over it, and roaft it; when half roafted take it off and fcotch it with a Knife and crifp it. Turkey Saufages. OU mutt either boil or roaft your Turkey, Y and take all the Breaft. and Flefh off, and cut it in Pieces, putting in fome bearded Oyfters rol’'d in Eggs: feafon with All-fpice beaten, and fome Nutmeg; put in fome Marrow and then fill your Skins, after which you may either boil them or fry them; you may hack your Oyfters and Marrow {mall if you pleafe, and put in fome Thyme and Parfly, grated Bread and fweet Herbs, and Combs and Mufhrooms; fo broil them when you fend them away. F 3 4 Hog’s The Compleat City A Hog’s-Head Cheefe Fa/hion. y OU. mutt bone it and lay it to cleanfe twenty four Hours in Water and Salt, and fcrape it well and white; lay Salton the Infide, to the Thicknefs of a Crown-piece and boil it very tender § then lay it in a Cheefe-Prefs, cover it with a Cloth, and when cold it will be like a Cheefe; you may foufe it, Pork Cutlets. Skin and cut it into Cutlets; feafon them with Sage, Parfly, and Thyme cut fmall, Pepper and Salt, and Crumbs of Bread; mince altogether and broil them; fauce them with Muftard, Butter, Shallot, Vinegar and, Gravy; fo ferve them away hot, P : ‘A KE a Loin or Neck of Pork, cut off the A Pig Lamb Fafbion. 7OU mutt fkin it and leave the Skin whole with the Head on; then chine it down as Mut ton, and lard it with Lemon-peel and Thyme, and roaft it in Quarters’ as Lamb; the other Part fill full with a good Country thick Plumb. Pudding ; few up the Belly and bake it; the Pig will look as if roafted, and Country COOK. 89 ¢ af A Pig Rolliard, AKE it and bone it, leaving the Head whole, and wath it over with Egg; feafon it with Pepper, Salt, and Nutmeg, and lay over fome Force-meat ; then roll it up, and either roaft it, bake it, or ftove it: You may cut it in fix Pieces, and fend the Head in the Middle; make Sauce with the Brains and Sage, Butter, Gravy and Vinegar, fo ferve away hot. To drefs a Pig. F TER the Pig has been fcalded gut it clean, chop the Liver by it felf; mince blanch’d Bacon, Mufhrooms, ‘Truffles, Capers, Anchovy, and a Crum of Garlick with fweet Herbs: Having blanch’d and feafoned the whole, fill the Pig with it, and tié it up; fpit it, and fprinkle it with good Olive Oil, roaft it, and ferve it up hot. Another Way. W HEN the Pig has been fcalded and gutted, divide it into four Quarters, put them with the Head and Toes into cold Water. Lay Slices of Bacon all over the Bottom of a Stew- Pan, lay the Quarters upon them, and alfo the ‘Pettitoes and Head cut intwo: Let your Seafon- ing be Salt, Pepper, fweet Bafil, Thyme, Onions, cut in Slices, and Garlick, and fome Bay Leaves ; pour in a Bottle of White-Wine, lay over more Slices of Bacon, add a little Broth and let it boil. Fo4 Then 88 The Compleat City Then having two large Eels, fkinn’d ‘gutted, and wafh’d, cut them into lengths of five Yr fix Inches, and when the Pig is half boil’d, put in the Eels. Then boil ten or a dozen large Cray-fith, cut off the Claws, and take off the Shells of the Tails ; and when the Pig and Eels are enough, Jay firft the Pig with the Petty-toes and the Head into the Difh, and the Eels and Cray-fifh upon them, with fome Ham, Gravy, and Cullis of Cray- fifh, if you have any ; and ferve it up. To drefs a Pig the German way, [ HE Pig having been fcalded well and gut- ted clean, divide it into four Quarters, and blanch it a little with melted Bacon; then boil it in good Broth, put in an Onion ftuck with Cloves, a bunch of {weet Herbs, Salt, Pepper, and Nutmeg, When it is near enough, pour into it a Glafs of White-Wine, then in the fame melted Bacon in which it was blanch’d, fome Opyfters, ftrewing over them a Dutt of fine Flour, a little fliced Lemon, fome Capers and Olives, and put this in with the Pig. When you difh up the Jug, pour over it fome Lemon-juice, and garnifh it with the Brains of the Pig and fry’d Parfly. and Country COOK. 89 ? d A Pig in Felly. Cc. U T it in to Quarters and lay it in your Stew- pan; to one Calf’s Foot and the Pig’s Feet, put in a Pint of Rhenifh Wine, the Juice of four Lemons, and one Quart of Water; feafon with Nutmeg and Salt; ftove it gently two Hours; Jet it ftand till cold, and fend it up in it’s Jelly. A Pig Roafted, OU muft put in the Belly a Piece of Bread, fome Sage and Parfly chop’d fmall, and fome Salt: Sew up the Belly and fpit it and roaft it, then fplit it and cut off the Ears and Un- der-Jaws, and lay round, and make a Sauce with the Brains, thick Butter, Gravy and Vinegar, and lay under: Make Curran-Sauce in a Cup. A Pig Three Ways. OU mutt firft fkin your Pig up to the Ears, and then cut it in Quarters and draw it with Thyme and Lemon as you do Lamb, or roaft it plain as Lamb; fend it to Table with Mint-fauce, and garnifh with Water-creffes ; then take the Skin and make a good thick Plum-Pud- ding Batter with good Suet, Fruit, and Eggs ; fill up the Skin to the Ears, which few up, and put it in your Oven and bake it, and it will appear as a toaft Pig. Another Way is, when you go to kill your Pig, whip him about the Yard till he go The Compleat City he lies down; then ftick him, fcald Mim and roaft him, and he will eat well; or you may bone him and ftuff him with good Savory Force- meat or roaft him plain with Sage, Salt, and Bread in his Belly, and ferve with Curran-Sauce, and Sa- vory-Sauce under. Venifon Rolled, Fore’d, and Roafted. AKE a Neck and bone it, feafon it with Pepper and Salt, make a Force-meat with a Piece of the Lean of the Neck and Suet, Thyme, Parfly, and Shallot, grated Bread and Egg ; feafon it, then cover over the Infide and roll it up, fkewer it and roaft it, or ftove it. Chine or Leg of Pork Roafted and Stuffed. A KE the Leg or Chine and make a Stuf- fing with Sage, Parfly, Thyme, and the fat Leaf of the Pork, Eggs, and Crumbs of Bread; feafon with Pepper, Salt, Nutmeg, and Shallot, and {tuff it thick ; then roaft it gently, and when it isa quarter roafted cut the Skin in feveral Slips; make your Sauce with Lemon-peel, Apples, Sugar, But- ter, and Muttard., A Hath for ail forts of {mall Loaves. AKE the Flefh of Powts or Chickens ready drefs'd, mince it; put it in to a Stew-Pan with a Piece of Butter, and either green Onions, or a fmall Onion minc’d very fine, fet it over the Fire and give it fome Toffess then add minc’d, Mufhrooms and Country COOK. gI Mufhrdoms and Truffles, moiften with a little Graf¥ and Cullis, make it well tafted and of a proper Thicknefs, then put in the minc’d Meat and the Juice of a Lemon, This Hafh may be us’d for all forts of Loaves. Minc’d Meat may alfo be made of Partridges or Pheafants the fame way, the difference is that the Bones of the Birds muft be pounded and ftrain’d off with fome of the Cullis, which ferves to. thicken the minc’d Meat of Partridges, and may be us’d for all forts of fmall Loaves. To roaft Veal Sweet-Breads. IRST lard the Sweet-Breads with middling Bacon, and having put them on Skewers, tie them to the Spit, when they are enough ferve them up hot with either fome Effence of Ham or Gravy, and the: Juice of Orange, A Ragoo of Sweet-breads. AVING firft wafh’d them well, blanch them in boiling Water, then put them in- to frefh Water, and take them out again, and dry them with a Cloth. Set them over a ftove Fire in a Stew-pan with melted Bacon, feafon, with Salt, Pepper, a Bunch of fweet Herbs, and add fome Mufhrooms and Truffles cut into Slices ; and moiften them with Gravy or Broth, and let them ftew over a gentle Fire,. When they are enough clear off the Fat, and thicken the Ragoo with a Cullis, it being rendered relifhing ferve it up hot, ; Sweet 92 The Compleat City Pete’ Sweet-breads in Fricandoes. P ROCURE large Sweet-breads and having firft dipp’d them in Water blanch them and put them, into frefh Water, part them and lard them and lay them ina Stew-pan with the larded fide upwards, adding a ladle-full of Broth and fome bits of Veal and Slices of Ham, fet the Pan on a Stove and let them ftew gently, when they are enough take them out, and ftrain the Liquor through a Sieve. Then fet the Liquor on the Fire again and Jet it ftew to a Jelly. Then put the Sweet- breads in again, and having fet the Pan over hot embers, cover it and glaze the Sweet-breads gently ; moiften thofe that ftick to the Bottom with a little Broth and Cullis to make them come off. . Strain it through a Sieve and ferve it up hot. Io drefs Sweet-breads with Sweet-herbs, L A Y Slices of Bacon and Veal over the Bot- tom of a Stew-pan ; feafon with Salt, Pep- per, fine Spice, Sweet-herbs, fome Chibbols whole, and an Onion cut into Slices. Blanch the Sweet-breads, part them and lay them in‘'a Pan, feafoning them alike both over and under; covering them with Slices of Veal and Bacon, cover the Stew-pan and ftew them with fire both over and under. When they are enough, take them’ out, lay them in a Difh and ftrew them with Crumbs of Bread to give them a Colour. Peel and mince fome ae and Country COO K. 93 fome gyeen Truffles very fmall, put them into a Stew4pan with fome Cullis and a little Effence of Ham, and fet it to ftew over a gentle Fire. When enough take them out and drain them ; difh them with a Cullis and ferve them up hot. To Marinate Sweet-breads, IRST foak them in fair Water; blanch them and cut them in long Pieces, then put them into a Stew-pan; feafon with Salt, Pepper, {weet Bafil, and an Onion cut in flices, add a little Juice of Lemon or Vinegar, a Bit of Butter and fome Broth. Set them on the Fire to get a relifh, When they are marinated enough take them out, and dip them in Eggs, ftrew them with Crumbs of Bread, and fry them in hogs-lard, difh them, garnifh with fry’d Parfly and ferve them up. A Ragoo with Palates of Beef. OIL Ox Palates, fkin them, clean them well, cut them into fmall Slices, then fet them over the Fire in a little Stewepan with fome mel- ted Bacon, a Bunch of Sweet-herbs and Mufhrooms, feafon with Salt and Pepper, and moiften with Gravy, and let them ftew over a gentle Fire. When they are enough take off the Fat, thicken the Ragoo with Cullis of Veal and Ham, or of Partridges, and being made high relifh’d and pa- latable dith it and ferve it up hot, Anothey 94 The Compleat City Another way. RDER your Palates as before directed ; cut them into fmall Slices like Dice, and put them into a Stew-pan with half a Glafs of Wine, the fame Quantity of Oil and a Spoonful of Cullis, and a Bunch of fweet Herbs ; ftew all gently, and when you tafte it, and find it to your Palate, take off the Fat, difh it up, and ferve it hot, for a firft Courfe, A Salpicon, LANCH fome Veal Sweet-breads ; cut them into fmall Dice; cut alfo fome Slices of Ham in the fame manner 3 and likewife Mufhrooms and Truffles; add alfo Slices of raw Fowls, all cut in the fame Form; fet the Ham in a Stew- pan over the Fire a {weating ; and when they are coloured, put in the reft of the Materials with a Ladlefull of Cullis, and another of Gravy ; when it has ftew’d gently, till it is enough, and is of a palatable Tafte, you may make ufe of it in all Dithes drefs’d with a Salpicon, adding fome Lemon-juice; Artichoke-bottoms cut into Dice, may alfo be added, 4 Marrow ow and Country COOK. 95 aw j A Marrow Pye. M ELT Beef Marrow and mix it with Paftry Cream, ftirring it well, and adding a fuf- ficient quantity of Sugar, and a little preferved Lemon-peel cut fmall, fome bitter Almond. Bifkets, and a little Orange-Flower Water, with this mix the Whites of half a dozen Eggs, beaten up to Snow ; then put the Ingredients over an Abbefs, with a fide Cruft ready made and fpread in the Bottom of a Baking-Pan. The Pye may; be fet off with what Ornaments you pleafe, and be bak’d prefently. When it is done ftrew it with Sugar. Glaze it with a red hot Iron, dith it, and ferve it up hot. Eges poach’d in Butter with Endive. LANCH fome Endive, put it in cold Wa- ter, and prefs it well to fqueeze the Juice out of it; then cut it with a Knife and put it in a Stew-pan with a Bit of Butter. Set it on the Fire, and let it ftew fome Turns, and powder it with a little Flour, and moiften it with Maigre-broth ; feafon it with Salt and Pep- per, and let is fimmer gently ; afterwards put fome hot Butter in a little Stew-pan and fet it on a Stove. When the Butter is hot, break in an Egg, and let it be as round as itcan be, and of a fine Colour, but do not let the Yolk be hard. Fry as many as you have occafion for one after the other, then make a Binding with three or four 96 The Compleat City four Yolks of Eggs, beaten up with Maigre- broth a little Nutmeg and a very little Vitegar. When it proves very palatable, drefs it in a Dith, the Egys over it, and ferve it up hot. To drefs Eggs. Pp UT Butter or Hogs Lard in a Stew-pan, fet it on the Fire, and when it is very hot, break an Ege in it, and let it colour on all Sides ; poach as many as you would ferve in the Difh the fame way. Then having the following Sauce ; viz. a Bit of Butter kneaded in Flour and put into a Stew-pan with a little Gravy, Salt, Pepper, and Vinegar, bind the Sauce, put it in the Dith you defign ferve it in, put the Eggs above it, and ferve it hot. Eggs with Milk, ET a Stew-pan over the Fire with a Pint of Milk, fome Sugar, a Piece of Cinnamon Stick, a Pinch of Coriander pounded, and a little green Lemon Peel: boil all together, then fet it by to cool, and when cold fet a Sieve over a Difh and break half a dozen Eggs into it: take off the Whites of three of them, pour the Milk over them, ftraining the wholé through the Sieve once or twice, then fet a Stew-pan on the Fire with as much Water, as that it touch the Bot- tom of the Difh, and fet the Dith, you will fer- ve it in on it, Pour in the ftrain’d Preparation and cover it with another Difh with Fire upon it, When enough, 2 powder and Country COO K. | 07 powder, it with Sugar, glaze it with a red hot Iron. ‘and ferve it either hot or cold. v7 Eggs and Bacon. E provided with melted Bacon, and & Sorrel 144 The Compleat City Sorrel with Eggs. OUR Sorrel muft be quick boil’d and well ftrained ; then poach three Eggs foft and three hard ; butter your Sorrel well, fry fome Sippets and lay three poach’d Eggs and three whole hard Eggs betwixt, and ftick Sippets all over the Top, and garnifh with flic’d Orange and. curl’d Bacon or Ham fry’d. Io force Artichokes. HE Y mutt firft be boil’d and the Bottoms taken out whole, and thrown into cold Water ; then take them out and wath them with Yolks of Eggs, and make a Forcing of two Bottoms, boil’d Yolks of Eggs, Pepper, Salt, Nutmeg, and a little Marrow; beat them in a Mortar very fine, and fill up your Bottoms pointed like a’ Sugar Loaf; bake them gently and ferve with a Cup of of Butter. A Fricaffy of Artichokes. CRAPE the Bottoms clean, cut them into large Dice and boil them off, not too tender ; then ftove them a little in Cream, feafon’d. with Pepper, Salt, and Nutmeg, and thicken with the Yolks of four Eggs and melted Butter, and fo ferve away quick; garnifh with force’d ones. cut into Halves, or fry’d Artichokes, Peas and Gountry CO OK. 146 Peas Frangoife. S HELL your Peas and pafs a Quartern of Butter Gold Colour, with a Spoonful of Flour ; then put in a Quart of Peas, four Onions cut fmall, and two good Cabbage or Silefia Lettuces:, You muft not cut them fo {mall as Onions; then put in half a Pint of Gravy, feafon’d with Pepper, Sals and Cloves: Stove this well an Hour very tender ; you may put in half a Spoonful of Double-refin’d Sugar, and fry fome Artichokes and lay round the Side of the Difh, fo ferve away with a forc’d Let- tuce in the Middle. Clary fry’d with Eggs. IC K, wath, arid dry your Clary wich a Cloth ; then beat up the Yolks of fix Eggs with a little Flour and Salt; make the Batter light, and dipvin every Leaf and fry them fingly, and fend them up quick and dry. Clary Amlet. OU mutft feald your Clary and chop it {mall and beat it up with eight Eoegs’; feafon with a Shallot chop’d, Pepper and Salt ; then fry it~ off quick as you do a Pancake; fqueeze over an Orange. Ham Amlet. OIL a Piece of a lean Ham and chop it very {mall; then beat up the Yolks and Whites of eight t Eggs, and put in a Shallot minc’d and K Peppers 146 The Compleat City Pepper; mix all well together, and fry it as you doa Pancake, fo ferve it quick. Egg Amlet the plain Way. B EAT up twelve Egos, mix with them a little Pepper, Shallot, and Parfly; put into your Pan a Quartern of Butter and brown it Gold Colour, and then put in your Eggs and fry them quick ; turn a Plate upfide down in a Difh and fo ferve it; garnifh with flic’d Orange. Oyfter Amlet. AKE two.Dozen and fet them off, beard them and then beat up eight Eggs very well; feafon with Pepper, Salt, and Nutmeg; cut in two or three fmall young Onions and fry them ; if you have a {mall Piece of Ham, put it in, fo ferve away hor. Sweet-bread Amlet. an AKE four Sweetbreads and boil or roaft them enough; then, cut them, in thin Sli- ces ;, take a Qartern of Butter and brown. it Gold Colour ; put in your Oyfters fhread in a little ‘Thyme and- Parfly, with a Shallot and a. Palate boiled tender and cut fimall, fo fry it quick, and ferve away hot. 2 Scorzoneras and Country © OO K. 144 Scorzonetas Butter? 7. Y OU muoft fcrape them and boil: them very . tender, and cut them into Pieces two Inches long 5 then fqueeze in a Lemony put in half a Pint of Cream and four: Ounces of Butter, with a lietle Salt and Nutmeg; you may fry them: alfo. Alifander Butter’d or Fry’d, ee IRST parboil them and get.the Skin of 4 then boil them in their Lengths very tender, and make a Batter with Rhenifh Wine, Eggs and Flour, and then dip them in and fauce them with melted Butter, Sack and Sugar ; you may do them favoury. Artichoke Pye! B OIL twelve Bottoms very tender, then. force fix and lay at the Bottom of your Cruftt; put in fome Lumps of Marrow and. dic’d Sweet-breads, and then put in half a Pint of Cream ; feafon with Nutmeg and Salt; -fo bake. it. Beans Blanch'd. Y OU muft boil your Beans fo that the Skin comes off ; then fry fome thin Slices of Ham or Bacon, and fome Parfly to lay round’your Beans ; tofs up your Beans with melted Butter, and.fo ferve hot. K 2 M4 Bean 148 - The Compleat City A Bean Tanfey. 4) LANCH them and beat them in a Mortar very fine; feafon them .with Pepper, Salt, Cloves and Mace you may do it favoury or fweet ; the favoury Way-..is as above: Then put in the Yolks only of fix Eggs, and a Quartern of Butter 5 you mutt butter your Pan, and bake it as you do a Tanfey, and: {tick Slices of fry’d Bacon a top: The fweet Way is with Beans, Bifket, Sugar, Sack and Cream, and eight Yolks of Eggs ; fo bake it, and ftick onthe Top fome Orange and Lemon- peel ‘candy’d. : Celery with Cream. Y E up four Bunches and boil them tender ; cut them three Inches ‘long the beft and white Heart of it; then take halfa Pint of Cream and four Yolks of Eegs; feafon with Salt and put in a {mall Piece of Butter, and fhake it together thick, and ferve away hot. Endive Ragoo’d. AKE fix Heads of Endive and tie them BK clofe and fet them firft.off ;. then take>the {hite Part aiid tie. it up clofe; thicken fome good Gravy, and put in your Endive and. ftove it gently and tender ; ‘then fqueeze in'a Lemon and ferve away hot: You may ‘put it under fome Fowls. we S and Country COO K. 149 To force Cucumbers. FR IRST pare them and core out the Seed; then force them with light -Force-meat and ftove them in good Broth or Gravy, and when tender cut two in Slices, and the other fend whole ; {queeze in a Lemon, and ferve away hot. To ftew Cucumbers. OU muft core them and cut them into large Dice or round as you pleafe, and then fry them brown with an Onion; put in fome Gravy and Elder Vinegar, and feafon with Pep- per and Salt, fo ferve it under Mutton or roaft Beef. Savoys fore’d and ftov’d whale. A KE two green Savoys and fet them off; then take out the Infide and fill the Vacancy with good Force-meat; tie the Savoys up, force one, the other plain; then ftove them in good Broth and Gravy; feafon with Pepper, Salt and Nutmeg ; and when you have ftoved them enough, thicken fome Gravy and put in a little Vinegar, fo ferve it away. Fry’d Celery. OU mutt firft boil it half enough, then let it cool, and make a Batter with a little Rhenifh Wine, the Yolks of Eggs with a little Flour and . K 3 Salt ; — - ee 150 The Compleat City Salt: dip every Head in, and fry them with cla- rify’d Butter, and fauce them with melted Butter. Stewed Red Cabbage. OU mutt cut your Cabbage very fmall and fine, and ftove it with Gravy and Saufages, and a Piece of Ham ; feafon it with Pepper and Salt ; before you fend it away put in a little Elder Vinegar, and mix it well together, which will turn it of a redith Colour ; fo ferve away hot. Bel Ping oR & Pie pony Ge To pickle Muthrooms. q é PR OU muft lay them in Water and Salt and m tub them with a Flannel very white; then put on a Sauce-pan with Water and Salt, and when it boils, wp, put in your Mufhrooms and boil them two Minutes ; then take them out and lay them on a, Cloth to. drain, and make your Pickle thus: Vo a Gallon of Wine Vinegar take one Quart of White-wine, two, Races, of Ginger, two Nutmegs cut in, flices, four Blades of Mace, two Spoonfuls of Salt; boil this up and fkim it well, take it eff the Fire, and when cold, put in your Mufhrooms; then cover them with Leather or a Bladder. and Gountry COOK. 151 To pickle Walnuts. Y OU muft put them into Pump Water and Salt for nine Days, fhift your Water every Day ; then take them out and rub them dry, and make your Pickle thus: Take a Gallon of Vine- gar and put in fix Bay Leaves, half a Pint of Muftard-feed, fome Salt, whole Pepper, Ginger, Cloves and Mace; boil it up and fkim it well; then put your Walnuts in a deep Pot and your Pickle boiling hot to them, and cover them clofe. To pickle French-Beans, OU mutt purge them in Salt and Water y wenty-four Hours; then take them out and dry them with a Cloth, and make your Pickle thus: Take two Quarts of Wine Vinegar, fome Ja- maica Pepper whole, Ginger, Cloves and Mace, Bay Leaves and Salt; then boil it up and fkim it, and put your Beans into your Pickle boiling hot, and cover it down clofe ; then fet them before the Fire and let them cool by degrees as the Fire goes out: Do fo three times together every other Day. 152 The Compleat City Yo make Mangoes. AKE your Mangoes, or Cucumbers, and cut a Hole on the Top, and take out the Core and Seeds; then fill it up with Muftard- Seed, Garlick, and Bits of Horfe-radifh and Gin- ger; faften the Top with a fmall Skewer, and fet them upright in a deep Pot, and make your Pickle thus: To a Gallon of Vinegar put in one Handful of Salt, fome Cloves, Mace, and'fix Races of Gin- ger, and whole Pepper; boil it up, put in a Bit of Dill, and then pour in your Pickle boiling hot, and cover them down clofe: Do this every other Day thiee times. Tq pickle Onions. Fi EY mutt be of a fmall white Size and Co- lour; then parboil them and let them cool ; make your Pickle with half Wine, half Vinegar ; put in fome Mace, Slices of Nutmeg, Salt, and a little Bit of Ginger; boil this up together, and fkim it well; then let it ftand till cold, put in your Onions, and cover them down ; Pihiey fhould mo- ther, boil them over again and fkim them well, and let them be quite cold before you put in your Onions, and they will keep all the Year. and Country C O O K. 153 To pickle Cabbage. OU may do it in Quarters, or fhave it in long Slips, and fcald it about four Minutes in Water and Salt; then take it out and cool it ; boil up fome Vinegar and Salt, whole Pepper, Ginger and Mace ; when your Pickle is boil’d and fkim’d, let it be cold, and then put in your Cab- bage ; cover it prefently, and they will keep white. ; To pickle. Celery. Y OU muft pickle your Sellery two Inches in length, fet them off, and let them cool; put your pickle in cold, the fame Pickle will do as for the Cabbage. To pickle Artichokes. OU muft take out the Chokes whole and firm; they muft not be above three Parts boil’d, and the fame Pickle will ferve as above- mention’d, only inftead of Ginger put in Slices of Nutmeg ; cover them clofe, and they will keep the Year round, EAR PASTRY. 154 The Compleat City rk eer KY. To make Pufl-pafte. iL O thrée Pounds of Flour put one Pound of Butter; rub half of it in your Flour and work it up light with fair Water; you may put one Egg in if you pleafe, then roll it out and lay about twenty little Bits upon it the Bignefs of a large Nutmeg, and fold it up and roll it out again; then butter ic and fold it up again and flour it; do thus three times, then roll it out for Ufe, and it will rife well: This Pafte ferves on fe- veral Occafions. Tart Petty-pan Pafte. O four Pounds of Flour put one Pound and a half of Butter, rub it in well with half a Pound of fifted Eight-penny Sugar; work it up quick with Water, and this Pafte ferves for all Sorts of Tarts or fweet Petties. Another Way is with two Eggs, one Pound of Butter and two Pounds of Flour and no Sugar; work it up, but not too ftif; this Pafte comes well out of your Pans. Pafty-pafte, or Pafte for Meat Pyes. O fix Pounds of Flour put two Pounds and a half of Butter; rub two Pounds in your Flour with two Eggs, work it up quick with Water and rdll'it our ; then butter it over once more and Country COOK, 15s more with the other half Pound of Butter, and flour it and fold it up; give it three or four blows ~ with the Rowling-pin crofsways, and roll it out for Ufe: This Pafte ferves for all Sorts of Meat Patties or Pyeé, Almond Pafte. AKE a Pound of Almonds and blanch them and beat them in a Mortar very fine; put fome Water to them to keep them from oiling ; then mix up your Almonds with two Pounds of Flour, rubbing it well in with one Pound of powder’d Sugar; then put in half a Pound of But- ter and fix Yolks of Eggs, with two Whites ; this Pafte will ferve for rich Tarts or fweet Pyes; it will foon bake. Hot Butter Pafte for Raifed Pyes. Y OU mutt boil a Pound of Butter to a Quart of Water, which will ferve for fix Pounds of Flour; work it up ftiff and quick, and roll it up in a Cloth; let it fweat half an Hour, and you may then ufe it for all Sorts of Raifed Pafte. of Stan- ding Pyes. lum Pudding. Ww’ AKE a Pound of Beef Suet, cut it fmall, mix it up with a Quart of new Milk; putin fome Nutmeg, Salt, Ginger, and fix Eggs ; then mix it up with Flour thick, and put in half a Pound, of Curyants and half a Pound of Raifins ; you 156 The Compleat City you may either bake it or boil it: Another Way is to fcald your Milk, and put in fome Bread. Plain Pudding. OU mutt fcald your Milk and put in as much grated Bread as Suet, and put your Milk to it; then cover it a Quarter of an Hour; feafon it with Nutmeg and Ginger, and one Spoon- ful of Sugar: Mix this up well with a little Flour, and boil it two Hours. Matrow Pudding. AKE a Quart of Cream or Milk, put in four Ounces of Bifket, eight Yolks of Eggs, fome Nutmeg, Salt, and the Marrow of two Bones ; fave fome Bits to lay about the Top; feafon with a little Sugar; put in two Ounces of Currants plump ; fet it gently onthe Fire ; then cool it and bake it in Puff-pafte. Carrot Pudding. OU muft grate two Carrots very fine, put in a Pint of Cream, eight Eggs, fome Su- gar, a little Sack, Sale and Nutmeg, and four Ounces of melted Butter: Mix this well, and cut a little candy’d Orange and Lemon-peel and put in, fo bake it or boil it. vs ee Spinach + and Country COO K. 157 Spinach Pudding. CALD your Spinach and chop it very fine, or the Juice will do; mix with Cream, the Yolks of eight Eggs, four Ounces of Bifket, and four of melted Butter; feafon with Sugar, Nut; meg, and Salt; then fet it on the Fire, till *tis {tiff, but do not boil it; then cool it and bake it in Puff-pafte, or boil it. Quaking Pudding. AKE twelve Eggs, beat them up well; put in two Ounces of Sugar,, two Ounces of Bifket, one Quart of Cream, three Spoonfuls of fine Flour; feafon with Nutmeg and, Salt ;_ mix it as for Pancakes thin as Batter; then put-in fome Orange-Flower Water, or Rofe-Water, and butter your Cloth; then boil, it. three quarters of an Hour ; fauce it with Sack, Sugar, and Butter. N Ew: IN EM eed Ou POTS. 4 Dutch Soop with Chervil. AKE four Handfuls of Chervil, pick. it T very clofe from the Stalk, then take: four Cabbage Lettuces, one Handful of Parfly, one of young Onions, and wath and chop them fmall ; then cut a Breaft of Veal in eight Pieces, and pafs them in brown Butter of a Gold Colour, then put in half a Spoonful of Flour,. and then your chopt herbs, and feafoned with Pepper, Salt and one Onien ftuck with Cloves; ftove all this two Hours, then put in two Cloves of Garlick, and eight Parfly Roots, and when all is very tender, fkim off the Fat and difh up your Veal and Soop, and cut fome Slices of French Bread, or fome fine Dutch Bifket, and fo ferve away hot, and garnifh with’ fliced Sweet:breads and Force-meat. Viper Broth. : es ETT two Vipers and cut them in fixteen Pieces, but ufe not the Heads, fkin them and feafon with Mace, Salt, and Jamaica Pepper, put to two Vipers, two Quarts of good Fifh-Broth, or clear Veal-Broth, or Water, according as you will have it ftrong, ftew this half away, and ftrain it, put in a Faggot of Herbs and one Shallot. A way to make Snail Broth is with ana Country COOK. 159 with Snails wafhed and fhelled and rubbed with Water and Salt, then ftew them from two Quarts of Water to ome, and then ftrain them off, and feafon the fame way as the Viper Broth, and it is good for a Confumption. A Spanith Scop with Lentiles. AKE two Pound of Ham, and two Pound of Brifket-Beek, two Pound of Mutton, two Pound of Veal, and a Fowl, boil and {kim all this very clean, and let it boil three Hours, but when your Fow] and Mutton are enough take them up; then take Sorrel, Chervil, young Onions and Parfly, a handful of each, and chop them fmall; then take four Cloves of Garlick, two Shallots and fome Saffron, and tye it in a fmall Bag, and then pafs off your Herbs in brown Butter, put in three Quarts of Broth, your Fowl and two Pieces of Mutton, and then your fmall Bag with Garlick and Saffron, thea ftove all well and fkim it clean, and when you dith it, ftick Almonds on the.top of.your Fowl, and garnifh with whites of Eggs, beat up to a, Froth. Veal Griftles a la Mode. OU -muft cut off the griftly Part of two Breafts of Vea], and cut it in long: Slips, then feafon them with Pepper, Salt and Nutmeg, then flour them and fry'them on both Sides of a Gold Colour, then put in half a Spoonful of Flour, half a Pint of Champaign, one Pint. off clear 160 The Compleat City clear Broth, fome Muthrooms, Artichoak-bottoms, and Morelles and Truffles, and a dic’d Sweet-bread, ftove all this well and tender, put in a faggot of Herbs and four Shallots, then {kim it clean, and it muft be thick as Cream, then difh it and garnifh with French Puffs or petty Chaudez, Green Geefe au Verfailles. OU mutt have two Geefe, lard one with Lardoons of Bacon, feafon’d with Spice and Salt, then make a Stuffing with the Liver, Sage, Thyme, Parfly, Shallots, Marrow, Crumbs of Bread and. Egg, and fill the. Bellies, then half roaft them, then make a Thickening with Butter and half a Spoonful of Flour, fome good Broth and Gra- vy, and a Faggot of Herbs, and ftove thefe Geefe three Hours very gently, then {kim them well and put in fome Dic’d Artichoaks and Palates, fliced thin, and Force-meat Balls and Cockfcombs, fo ferve away hot. Garnifh. with | flic’d Force-meat, Orange, and Puffs. Gallantine au Dindon, with a Turkey. down the Back, then fpread it on your Table, and wafh the Infide .with Egg, feafon with Pepper; Salt, Cloves and. Mace, then.lay, a row of Force-meat, then. Combs, then Sweet-breads, then Morelles, then Force-meat, and then Piftachoes and Almonds, until you. fill ic up as. big as ever, then fow up the Back and pafs it inbrown Butter of a Gold Colour, and then put in fome Broth r : ‘AKE a large Cock Turkey and bone - it and Country CO. OK. 161 Broth «and Gravy: and ftove itthree. Hours, then fkim it clean and. ferve it with a Ragoo or Cullis of Ham, and garnifh. with the Gizzard fliced and fliced Orange, you may bake your Turkey and garnifh. with Pettits.and Cocks-combs and Lemon. Granades of Beef Royal. (7 OU muft cut your Rump of Beef into {quare broad Pieces, and as thick as a Crown Piece, then lard the Middle of them, and then turn them and lay a Ball of Force-meat, about the Bignefs of a Tennis Ball, then fkewer it up round ways with two crofs fkewers, and they will be round, then ftove them or bake them ina Dutch Oven ;. if you ftove them, you muft bard your Pan with Bacon and. Slices of Ham, and _ turn your..Granades the Bacon downwards, and ftove them three Hours, then difh them up, fix ,will make a Difh, and fauce them with Gravy, Shallots, and Cullis of Ham. Pullets with Fillets and Cucumbers, AK E two Pullets and lard. them both, and a A fill the Bellies with Oyfters and Masrow, tolled in Eggs, and, few up the Vent both ways, then cover them with a Caul of Veal, Paper and tye them clofe, and then roaft them, and make a good Sauce with fry’d. Cucumbers in Dice, and fome Artichoak Bottoms and Force-meat Balls, and one Sweet-bread dic’d, and fome Cullis of Ham, and then difh up your a = Le Fowls 162 The- Compleat City Fowls and - garnifh with two Fillets of Lamb, larded, and cut in Halves and Patties; this is a erand Difh in Germany, Ducks a la Mode du Blhis. T AKEtwo Ducks and lard one with grofs lard, and fill the Bellies with fome dic’d. Jean Ham and Force-meat Balls and Shallots mince’d, rold up in Crumbs and Sage and Egg, then half roaft them, ‘then ftove them in a Pan with fome French Turneps, cut like a Ninepin, and fmall round Onions whole, about two dozen and as many Turneps ; ftove all thefe very ten- der and fkim it clean, then when you difh your Ducks, you muft thicken your Sauce with a Bit of Butter browned with Flour and fqueeze in a Lemon, and feafon it well with Spice and Salt, and fo ferve away with your Onions and Turneps under them. Neck of Veal, the Itahan Fafbion, PT. AKE a Neck and bone it, and lard one End with Bacon, and the other End with fmall Saufages, feafon it with Pepper, Salt, and Nut- meg,” then half~roaft it, then lay it in a long Fifh-pan, and put in three or four Slices of Ham, one large Onion ftuck with Cloves, two Heads of Garlick, two Shallots and a little Saffron, one Pint of Champaigne; ftove all thefe two Hours, then {kim it clean and take out your Veal, then difh it and garnifh with Fricandoo’s er Veal Olioes, and fauce it with Cullis of Ham, or and Country COOK, 163 or make a Ragoo with Sweet-breads, Potatoes, and Mufhrooms, and fqueeze in an Orange, and lay this Ragoo all over and under, you may roatt your Neck, and. put a Ragoo under without Stoving it. Forced Cabbage with Teal. A KE a large green Savoy, or a light Cabbage, and half boil it, whole, then take out the Heart of your Cabbage, and make a good light Force-meat with Veal and Marrow and Egeys,Crumbs, Thyme and Parfly,and one Anchovy and Egos, and then fill your Cabbage and ftove it two Hours gently, then pafs off four Teal. Lard two and ftove them with your Cabbage, and when tender difh your Cabbage whole, and your four Teal round, and fome of your Liquor thickened, and garnifh with forced Lettuces and flices of fry,d Bacon, and fqueeze over a Lemon and ferve away hot. This is an Italian Difh, Fillets of Beef the German Way. AKE two Surloins and cut out the Infide, and lard them and force them with good Stuffing, then roaft them and bafte them with Rhenifh Wine and Spice, and a little Butter, all warmed together, and feafoned with a Faggot of Herbs, Salt, Pepper and Blades of Mace: when roafted enough, ‘Take a bit of Butter, and brown it witha little Flour, and put in fome of your Liquor you bafted your Beef with, and fome good Gravy, and. fome Slices of Cucumbers, and La a few 164 The Compleat City a few Capers, fo difh them and fauce them, and garnifh with pickled Barberries and Cucumbers. Breaft of Veal Collared in Colours. OU muft have a large Breaft of Veal, and VY then bone it and fpread it on your Table, wath it with Yolks of Eggs, and feafon with Spice and Salt, then cut eight Pieces of lean Ham, two Inches long, a Quarter of an Inch {quare, likewife fat Bacon the fame, then lay a Piece of Lean, then a Piece of Fat at two Inches Diftance, fo on until the fixteen Pieces are ufed; then lay between half a hard Ege, then a little chopped Spinach boiled, then a little long Slip of Force- meat, fo on until all your Breaft of Veal be covered, likewife fome whites of Eggs boiled hard, then roll it very hard, and boil it in a Cloth, or bake it, two Hours will do it, then take ‘it out of the Cloth, and cut it into Slices, leaving one half in the Middle, fo ferve away without Sauce. Partridges E/pagniola. Pr OUR Partridges in Spaix have red Legs and Y are larger than inEagland : Take four and trufs ‘the Legs fo that they are feen, then lard two of them and fill the Bellies with Chefnuts, and two Cloves of Garlick, then half roaft them and ftove hem two Hours in clear Broth, and one Pint of henifh Wine, and a little Saffron, and fome Slices of Ham, then put in a’ little Bafil and ‘a Faggot of Fhyme and Parfly, and when tender you est4 and Country COO K. 165 you muft fkim your Partridges and thicken the Liquor you ftove them in, and then difh them, and fauce them, and garnifh with Spanifh Puffs. Artichoaks with Rabbets, Portuguefe, OUR. Rabbets muft be truffed the Porty- guefe way without their Heads, Chicken fafhion, the Back uppermoft, then foak. them in Milk and Water warm’d until all the Blood ‘be out, and then put to. a Gallon of Water, one Quart of Milk, and fix large whole Onions, fix Bottoms of Artichoaks, and your Rabbets, you may lard two, and when your Onions and Bottoms are enough, ftrain them out and put them in a Mortar, and. beat them ‘very fine ad- ding fome melted Butter and Cream, and Salt, then, put them in a Stew-pan and make them hot, difh your Rabbets and put your Artichoaks and Onions over, you muft colour half your Qnions with Saffron, Pears in French Brandy, OU muft have fix large Pound Pears, baking Pears, and put them in a little deep earthen Crock, put to them one Pint of Burgundy, half a Pint of French Brandy, and a Stick of Sugar, half a Pound of powdered loaf Sugar, then cover them and bake them three Hours, and when enough, take them out and cool them, then fheet a Dith with Puff-paft and cut your Pears in Quarters, they will be very red, then lid) your Tart with petty-pan Pafte, and tie » 166 The Compleat City it, and bake it, and then pour in fome of your Liquor, you baked them in, and ferve it cold: Another way is to cream your Pears and bake your Cruft firft, and then put in your Pears and Cream, Mujfbroom Tart in Puff-pafte. OU muft make a Cullis with the Slabs and Slices of Ham, then take a Quart of frefh Buttons and tofs them up in your Cullis of Mufhrooms thick as Cream, then fheet a Dith with Puff-pafte and put in your Mufhrooms, and then ftrew fome Crumbs of Bread over the Top as thick as a half Crown, and fprinkle over it, melted Butter and Yolks of Eggs, until you have coverd your Crumbs and then bake it and cut a Piece out of the Top, and put in fome of your Cullis, then fhake it and ferve away, f{queeze in the Juice of an Orange. Peach Fritters, AKE twelve Peaches and pare them, and cut them into halves, and let them lie three Hours in Rhenifh Wine and Sugar, and then beat up the Yolks of fix Eggs, a Spoonful of Flour, and a little of your Rhenifh Wine and Sugar, then have in readinefs fome clarified Butter, or good Lard, and when it is hot, dip in your halves of Peaches, and fry them off quick but not brown, then dith them and pour a little Rhenifh and Sugar on the Bottom of your Dih. Potatoe and Country COOK. 167 Potatoe Fritters S panifh, ay ee muft have Spanifh Potatoes and_ half beil them, and make the fame Batter as for the Peach Fritters,. and cut them in Slices, about the Thicknefs of a Crown Piece, and fry them quick. Another way, is to beat them ina Mortar with the Yolks of Eggs, Sugar, Sack, and Flour, and fo fry a Spoonful at a Time and {queeze in an Orange. Hogs Ears and Feet Gallaniine, OU mutt take four Ears and four Feet, and boil them very tender ; as for the Feet , you muft after they are cold wafh them with Butter, and bread them, then take the Ears and fill them full with Force-meat, and wath them with the Yolks of Eggs, and crumb them and bake them in a gentle Oven, you may put ina Lark in the Ear, and the Head juft peeping out of the Force-meat, then take two Ears and cut them in Slips and ragoo them with Mo- relles, Truffles and Combs, Muttard, Shallots, and Elder Vinegar, fo ferve away with your Ears a Top, and your broil’d Feet round the Side of your Difh for a Garnith, L 4 Mufbrooms 168 The Compleat City Mufbrooms the Italian Way with Manchets, OU mnuft make a Broth with the Slabs and fome clear Broth, and feafon with Pepper, Salt, and Spice, and a Faggot of Herbs, then ftrain it off and preferve it for your Loaves: Take three Pints of Buttons, and blanch them, and pafs them off in gold coloured Butter with a little Flour and two or three Shallots, then after they are ftewed enough, tofs them up ina white Lear, and cut a Sweet-bread in Dice, and a few Force-meat Balls in Quarters, then take fix fmall Manchets and take out the Crumb, and fry them in clari fied Butter, then fill your Loaves and Egg the Topsand put on the Lids you cut off, flour them and juft give them a Turn in your Pan, and fo ferve them hot, fix makes a good Difh; you muft {queeze in a little Juice of Saffron in your Mufhrooms before you put them into your Loaves, Ten] WES Liahan Cullis, 47 OU muft take two Pound of Veal, one Pound of Ham, cut them in thin Slices; lay your Ham at bottom your Veal at Top, cut fome Slices of Onions, two or three Slices of Parfnep, and two Heads of Celery, ftove thefe ona gentle Fire until the Liquor is all wafted, and keep it from burning, and when you find it pretty brown, put in fome good Veal Broth, or what Stock you have, thea feafon it with Thyme and Country CO O K. i69 Thyme, Parfly, Pepper, Salt, Cloves and Mace, then put ina French Roll, the Cruft only, and {train it through, putting in one Clove of Garlick, a little Saffron, tyed up in a bit of Cambrick, then ftrain off for all Spanifh Ragoo’s or Fri- caffee’s brown, Cake Broth to keep the Year round. AKE a hind Quarter of Veal four Legs of Beef, cut all in two Pound Pieces with a Leg of Mutton, then ftove the Meat and fkim it well, put as much Water as will cover it by above two Inches, feafon with All-Spice, Mace, Cloves, and Salt, then ftove this very clofe, pafting the Top of your Copper. or Pot, clofe for eight Hours, then look into it and ftrain it through a fine Jarge Sieve, it will be very deep coloured, it muft boil away to four Quarts of Liquid, then take fome fmaM flat Pans like Flummery Pans, and fo half fill every one and let them ftand until cold, and one of thefe Cakes will be ftiff as Glue, and will ferve with a Quart or three Pints of Water to make a Soop, with a few fcalded Herbs, or the plain Way with {tewed French Roll, and a Bit of any Kind of boiled Meat, or Fowls in the middle. Pullets Glaffe. WAKE three Pullets, lard one, force one, and one plain; trufs them clofe and break the Breaft-bone, then caul them over and paper them, and roaft them quick, and then make a 3 Ragoo 170 The Compleat City Ragoo of Oyfters, Chefnuts, Piftachoes, Morelles and Truffles; and before you dith them, you mutt have fome good Ham Cullis, and pour over the Top of your Pullets, and then lay your Ragoo at Bottom of your Difh, put in your Bacoo, one Shallot, one Clove of Garlick minc *d, then difh up, and garnifh with Petit- -patties and Sheet Ham, and green Brocoli. Pulpatoone of Quails. OU muft have twelve Quails, lard fix, and pafs them and ftove them with Sweet-breads, Morelles, Combs, Artichoak Bot- toms, and Force-meat Balls, then ftove them ten- der and fkim them ; when they are tender clean them; fheet a Difh with Force-meat and raife a Border three Inches with good {tiff Force-meat, and fill up the Vacancy with your Quails and Ragoo, and then cover with a Piece of Force-meat, and wath it over with the Yolk of Eggs, and a few Crumbs, and bake it one Hour, then open it and put in a little good Veal Cullis, and fhake it together, and ferve away hot. A Quinton of Quinces in Puff-pafte. = Be twelve Quinces, and cut them in Quarters and ftove them with half a Pint of Burgundy, fix Ounces of double refined Sugar, half a Pint of Water and half a Quartern of French Brandy, and cut in Dice fome Orange, Lemon, Citron, and Eringo-root candied, and when ftoved tender and like Syrup, then fheet a Dith with Puff-pafte, and Jay them [in full with your Ingredients and Country COOK. 171 Ingredients a-top and crofs bar it, then ice it with Butter melted and Sugar, or with Whites of Eggs, and powdered loaf Sugar, and bake it with a good Glaize, upon it, then ferve it cold. Another way is with the Quinces put in your Puff-pafte, and cream it over with three Yolks of Fees, and Sugar, and Milk, and ferve it cold. Oyfters Brais'd. a & AKE two Quarts of large ftewing Oyfters, and fet them and beard the half of them, the other. half muft not be bearded, then wafh the unbearded over with the Yolk of Ege, and lay a light Force-meat over them made with Oyfters and Crumbs, Marrow, Eggs and Spice, and then butter a flat-pan and bake them for a Quarter of an Hour, thefe are to garnifh; then take a Piece of Butter and brown it with a little Flour, put in fome Ham, Cullis, and your bear- ded Oyfters, and one Clove of Garlick, a little beaten Ginger, and two Bay Leavs, and ftove thefe half an Hour, then cut fome Sippets and fry them, and put in your bearded Oyfters and your baked Oyfters round, you may put in a Dozen of Crayfith if you pleafe. A Patty aux Ocuf with Eggs. ae AKE twenty four Eggs and boil them, lard and take out the Yolks whole, then have the Marrow of two Bones and cut them into as ‘ many Pieces as there are Eggs, then make twenty- four Force-meat Balls made yery sich with Swect- 3 bread 172 The Compleat City bread, Oyfters, Marrow, Thyme, Parfly, Shallot, Crumbs and Eggs, feafon with Pepper and Salt and Spice, then Sheet a Dith with Puff-pafte, and put in your Eggs, Marrow, and Force-meat Balls, then make a’ Caudle of Cream, and Eggs and Sugar, and ftir it up with a little Sack, and pour over and bake it gently.. Saffron. Loaves. OU muft have a Quart of Curd, beat it Y well in a Mortar with the Yolks of ten Eggs, and a Quarter of an Ounce of Saffron, dried and powdered, put in fome Orange, Lemon, and Citron, candied, cut in {mall Dice, a Gill of Cream, and a Gill of Sack, and a handfull of Flour, fix Ounces of double refined Sugar, ftir all thefe well together fo that it is as ftiff as French Bread before baked; then bake them in Loaves as French Bread. Piftachoe Puffs, AKE half a Pound of Piftachoes and fhell them and blanch them in a Mortar very fine, put in two Naples Bifkets, two Spoon- fuls of Flour, a little Spinach Juice, fome Sugar Sack, and Eggs, then fome Orange, Lemon, and Citron candied, mix all well, then fheet a Dith and fill it, put in half a Pint of Cream, four Ounees of melted Butter, then put it in your Difh and bake it gently; this is a good fecond Side-Dith after the Sweet-manner, ‘A Patty - ¥ and Country COO K., 173 A Patty Jambo Francoife, with Ham. 2 Gers a Ham and foak it twenty fout Hours in warm Water and Milk, and then fcrape it clean and boil it pretty tender, then {kin it and trim it, cut it oval Fafhion, then make your Pafte pretty ftiff, and lay at Bot- tom of your Pye, fome good Force-meat and a Slice of Beef or Veal, then put in your Ham and fome Force-meat at’Top, and two or three Slices of Veal to nourifh it, then bake it enough, and you may either eat it hot or cold; if hot, put in fome Cullis and take out 'the Slices of Veal. Sauce au Tarragon. A KE one Handful of Tarragon, one Hand- ful of Parfly, one of young Cives, three Anchovies, one Handful of Capers; chop this all well together, then put it in a Boat, and put fome Elder Vinegar; fome put in Shallots, minc’d fome Garlick or Rocombole, Poverade Sauce, i S made with Gravy, Elder Vinegar, and Shal- lots and Onion cut fmall, and Pepper and Sales fo ferve it hot or cold, Soop 174. The Compleat City Soop without Water. AKE a Knuckle of Veal, cut it in°two Pieces, a Scrag of Mutton and cut in two Pieces, a Cock cut in Quarters, clean and wath them well, then have a Jug, or a Pewter Pot made with a fkrew at Top, it muft be wide enough to put in your Hand, and it muft hold five or fix Quarts, then put in your Meat, then two or three Heads of Celery, a Handful of Endive and Sorrel and Parfly cut fmall, fix fmall whole Onions, feafon with Pepper, Salt, Cloves and Mace, put in a Sprig of Thyme, then fkrew it up and put this Pot a Boiling in a Copper, where you boil your fervants Victuals, and boil it five Hours as you do a Pudding, then take it out and unfkrew it, put in Slices of French Bread in the Difh foaked in Gravy : and then your Fowl, Mutton, and Veal, and your Roots and Greens between, you. may put in two Turneps and Carrots dic’d, fo fkim all very clean and ferve it away hot, there will be a great deal of Liquor with your Meat, without putting in any, and garnifh with Celery, Carrot and Turnep. French Pancakes. AKE-a Quart of Cream, a Pint of Flour, then put in twelve Eggs, three Quarters of a Pound of Sugar, three Quarters of a Pound of melted Butter, one Nutmeg grated, a Gill of Sack; mix all this well together, put it in a 7 = acep and Country COOK. 175 deep earthen Crock, and fet it one Hour in a warm Place by the Fire-fide, then fry them very thin and ferve them one at a Time on Plates hot. Rice Pancakes. R E made the fame only ufe Rice Flour and the fame Ingredients, and a little beaten Cinnamon. Cheefe Fritters, B OIL a Pint of Cream, half a Pint of Flour, mix in eight Eggs, and ftir it on the Fire until very thick, then beat it in a Mortar, put in half a Pound of Parmefan Cheefe, four Ounces of Butter, a little Nutmeg, a little. white Pepper, beaten very fine; mix al! well together, then take a Spoon, and when your Liquor is hot to fry them in, then drop half a Spoonful in at a Time as round as youcan; thefe will eat very pretty. Ramkins, AKE half a Pound of Gloucefterfhire Cheefe, half a Pound of Chefhire or Parmefan, and four Ounces of Butter, and two Eggs; beat this very fine in a Mortar, and then toaft fome Toafts of a French Roll, and fpread fome of this on, half an Inch thick, and bake them in a Dutch Oven, or a Salander or Cheefe Iron, they are done in four Minutes, they will rife an inch high. A Pui. 176 The Compleat City A Pulpatoone of Cray-fifb and Lobjter. A KE your Cray-fith and pick the Tails, leaving them on the Bodies, then take a few of the Body Shells and force them with a Forcing made of Oyfters, and then take the Flefh of two Tails of Lobfter and cut them in fix long Slips and with fomie of the Spawn, make an Olio and put to your Lobfter, and then put in your Cray-fifh, then raife a Border of Force-meat made of Fifh pretty ftiff three Inches high, and then lay in your Tails of Lobfter,; and then your Cray-ftth, and a few Lumps of Marrow rolled in Eggs, and twelve large Oyfters rolled in Eggs and crumbs, then cover it with Force-fifh and wath it over with the Yolk of Egg and: bake it. Tripe fricaffeed the Spanifh Fafbion. T AKE the Tripes of Sheep, Calf, Kid, or Bullock, for in Spain they drefs Tripes of all thefe Beafts, then clean them very well, and then boil them in Water and Saffron and Salt, and two or three Heads of Garlick, and when very tender, then take them out and throw them in cold Water, then take them out, cut them in long Slips of two Inches, and tofs ‘them up in Cream, thick Butter, a little Garlick, and Juice of Saffron, and fqueeze in an Orange, fo ferve away hot, they will look very yellow. and Country COO K, 177 Sauce az poiverade with Spanifh Partridges, AKE your Partridges and half roaft them, then ftove them very tender in Broth and Garlick, and Saffron and Pepper, Salt and Nutmeg, and when tender, take one of them and beat it in a Mortar very fine with two Shallots, Pepper and Salt, and fome elder Vinegar and Gravy, then ftrain this off through a Sieve, and when you dith up your Partridges pour all this Cullis over them ; you may make a Spanifh Partridge Pye this way: but you mutt put into your Pye fome Slices of Ham and Morelles and Truffles and dic’d Sweet- breads, and thenthe Cullis, and bake it; this is the right Spanifh Way. To make Sour Crout, a Dutch Difh with Cabbage. OU mutt have an Engine to cut it with yery Y fine as Vermigelly : you muft cut it with a Knife, then take a fmall Tub and lay a row of Cabbage, then a Handful of Carraway feed, fo on until your veffel is full, then get a great heavy -Block and prefs it down very well, and it will purge in hot Weather, then ftrain off the Liquor, and your Crout will be four; when you ufe it put in fome Saufages and Ham, or Pickled Pork, and ftew fome of your Cabbage ; this isa Dutch Dith ufed in Winter time, — Ne 178 The Compleat City A Poltage Fambo with Wefpbalia Ham. WAKE fix Pound of Ham, fix Pound of brifket Beef, four Pound of Mutton of a Neck, and a Knuckle of Veal, wafh them, put them into two Gallons of Water, and when it boils fkim it clean, put in a Faggot of Thyme and Parfly, fome whole Onions, whole Jamaica Pepper, fome Cloves Mace ‘and two Heads of Garlick, boil thefe all well together four Hours until the Quantity is half boild away, then take out your Piece of Ham and fkin it and cut it fquare then ftrain all your Broth; then take fome Endive, Sorrel, and Parfly, and a little Chervil, a Hand- ful of each; chop it fmall, then take a Stew- pan with a Piece of brown Butter and fry your Herbs, then put in fome Broth and Gravy and your Piece of Ham in the Middle, witha few thin Slices in your Soop, with fome fliced French Bread, then garnifh your Difh with fome chopt Spinach, Slices of Ham and Carrots flic’d, and ferve away hot; you muft {kim it well. Chickens with French Turneps and Mutton. Y OUR Stock muft be with Beef, Mutton, ¥ and Veal, ftove them well four Hours, un- til very tender witha Fagot of Thyme, Parfly, and Leaks, feafoned with All-fpice, Pepper and Salt, Cloves, and a cruft of a French Roll, then ftrain it off and fkim it well, then take four {mall Chic- kens and tsufs them clofe legg’d, -and fill the Bellies and Country CO OK. 179 Belly’s with fome good Force-meat, and_ half roaft them, then take eighteen French Turneps and blanch them and cut fome in long Slips and fome in Dice and fry them, but not too brown, then ftrain them off and dry them from the Fat, then put to your Turneps two Quarts of good Broth, and your Chickens, and fome Slices of boiled Palates ; ftove your Soop two. Hours very gently, then garnifh your Dith with flic’d Force-meat, and fry Sippets of French Roll, you mutt cut fome Slices of French Bread, and lay at the Bottom of your Difh and ftove it with a little of your Broth, and then lay in your Chickens and {flic’d Palates, and fo fill up with yeur ftrong Broth and ferve away hot. A Pottage Bifque a la Francoife with Squab’s and Sweet-breads, OU muft have twelve Squabs of a middling Y Size, then draw them and trufs them with the Legs in the Belly, and finge them and lard fix of them with coarfe Lard, feafoned with Pepper, Salt, and Nutmeg, then make a Stuffing with the Liyer, and Thyme, Parfly, Shallot, and Crumbs of Bread, and an Egg, and a Bit of fat Bacon or Marrow ; then ftuff the Bellies full and take a Piece of Butter about four Ounces and put it in a Stew-pan, and fet it on the Fire, and when it is brown put in your Squabs and brown them all over, then take them out and dry them with a Cloth, and then take three Throat-Sweet- breads and fet them off, and then cut them into M 2 Dice, 180 The Compleat City Dice, fave one to garnifh your Difh, then into your Soop-pot put two Quarts of good ftong’ Broth made of a Fow] and a Knuckle of Veal well feafoned, and put in a Quart of good Gravy, then your Pigeons and your dic’d Sweet-breads, and two or three Heads of Celery, cut in Dice, and fome Slices of a French Manchet, then add twelve Cocks-combs, and garnifh your Difh with Morelles, Nic’ Sweet-breads, and Combs, and when your Soop has been ftoved one Hour and a half {kim it very well, and then difh it away hot. Al Pottage de Raneule of Frogs. Y OUR Stock muft be made of Scate, Whi- tings, Eels, and Flounders; take half a Scate, three Whitings, two Eels, four Flounders, and three Quarts of Water; then fet them on the Fire, and fkim it well, and feafon with a Faggot of Sweet-herbs, Pepper, Salt, Cloves and Mace ; then take forty eight large Frogs and flay them, cut off the Heads and Belly-part, leaving the hind Quarters, and cleanfe them well in Vine- gar, Salt and Water; then take them out, and dry them; and feafon them with Pepper and Salt, and flour them, and then fry them quick, juft a pale brown, bi half enough, then put to them two Quarts of your Fifh-ftock, after it is {trained ; you muft have about twenty of your Frogs to parnith your Difh, they muft be ftew’d in White- Wine. Vinegar and Salt half an Hour, and gar- nifh with chop’d boil’d Parfly and the Legs, and fome fry’d Bread, and when your Soop is ftew’d one and Country COOK. 181 one Hour and half, cut in fome flic’d Pallates and ftew’d French Roll, and fo ferve away hot. Another way you may do it with good Veal Broth, and not Fifh-broth, and then you need not fry your Frogs but only fet them off in Wa- ter and Salt, Une Pottage Marble du Manage. AK FE four Pound of Brifket Beef, four Pound of Mutton, four Pound of a Breaft a Veal, cut thefe Pieces into halves, then take a Piece of Butter and fry them of a Gold Colour on both Sides, feafon them with Pepper, Salt, Cloves and Mace, then add to thefe Pieces of Meat, two Gal- lons of Water, fix Heads of Leeks, three Carrots cut in Quarters or Dice, four Turneps cut in Quarters, two Letices cut in halves, and half a Pound of good Ham or Gammon of Bacon, a Faggot of Thyme and Parfly, a Bunch of Celery ; ftove all thefe well until very tender about three Hours, then take out your Greens and Roots, and make a Ragoo with good Gravy, and put in your Meat and Roots as much as will fill your Dith ; then toaft fome Slices of Bread brown, and difk up your Greens and Roots firft, and your Pieces of Meat between, and ftick toafts-all over your Soop, and garnifh with Slices of Celery and Carrots, and Turneps, and ferve it away hot, fkim off the Fat, M 3 Turkeys ae EN I O lar me 132 The Compleat City Turkeys en Bottiele in Decanter Botiles RAW your Turkeys and finge them well, then bone them from the Back; you mutt not cut the Rump off; then take fome of the Fleth off, and fet it off with a Sweet-bread, fome Marrow and Bacon, Pepper, Salt, Nutmeg, Crumbs of Bread, and Eggs, anda little Cream, and beat thefe well together in a Mortar, and it is good Force-meat,, then fpread your Turkey on the Table the {kin downwards, and wath it over with the Yolk. of Ege, and fpread a little Force-meat over it about the Thicknefs of a Crown-piece, then lay a Row of Oyfters and tied! noes, then Force-meat again then a Row of Sweet-breads, and Morelles, and:-Combs ,\ and ee a few flic’d Pcinased do this until your Body is full, then few it up’ with a Needle and) Silk, and turn. it up, and wafh it over with the Yolk, of Egg, and flour it, and pafs it ina Pan, then ftove it down very tender; or you may put it in your Bottles, Let the Bottles. be made fo as to. be taken of in the Middle, or cut with a Diamond, and you muft boil your Turkey Bottles and all in a Kettle almoft up to the Top of the Bottles for five Hours, then take..them outand clean your Bottle, .and take out the Fat, and ftick a Nofegay.on the Top of your Bottle, and fo ferve it; when you have an Entertainment you muft have two, oneat the upper end of the Table, the other at the lower end. Pullets ana Country COOK, 183 Pullets au Roan, OU muft finge them and then cut fome Lardoons of Bacon, and feafon with Pep- per, Salt, Cloves and Mace, and lard both. fides, then trufs them very clofe, cutting off the Legs, then make a very good Force-meat with Lumps of Marrow, Sweet-breads, and the Livers, and Thyme, Parfly, and young green Onions or Shallots, Eggs and Crumbs, chopt all well together"; then. fill the Bellies, and then fpit them, and wafh a Caul of Veal with the Yolk of Eggs, and cover it over, and then Butter, a Sheet of Paper, and put over your Call, then tye it on faft and roaft this and baift it with Champagne and before you take it off, baift it with fome fat Bacon, dropping on_ it, and then make a Ragoo of Morelles, Combs, and Oyfters, and Jay in your Difh and your Pullets, a Top. Garnifh with Pettit-patties, and flic’d Lamb. Another way, you may ferve without Ra- goo, only thick Butter and Gravy, and the Juice | of an Orange, and without Pettit-patties, with your Livers broil’d, and Slices of Bacon round your Dith. Chickens a la Mode du Blois in Bladders. AKE fix {mall Chickens, and bone.them, and finge them, and make a good Force- meat with Oyfters, and the Livers, Thyme, Parfly and Shallots, Crumbs of Bread and Eggs, and fill the Bellies, then take a Bullock’s Bladder and foak M 4 it 184 The Compleat City it in Vinegar and Salt, and wath it well ; then cut a Piece off the Top, and put in your Chic- kens and tye up the Bladder, but not clofe; then boil thefe in Milk and Water one Hour, then take them off and make a white Leer with Cream, the Yolks of Egos, White Wine, fome Sweet-breads dic’d, and Cocks-combs, and a few bearded Oyfters, and dith up your Chic- Kens, put your Ragoo all over, and garnifh with Oyfter-pattyes and flic’d Lemon, and ferve away hot. Another way is without forcing the Bellies, Another way is to lard them, and without a white Leer, only Butter and Parfly and dic’d Lemon. Fricandoo’s Glazzé of Sweet-breads of oe AKE fix large Breaft Sweet-breads ; you ae muft lard them very well and clofe; then take a large flat Sauce-pan and cover the Bottom with Sheets of fat Bacon ; then lay your Sweet- breads the larded part downwards, and put in two Blades of Mace, a Quart of. clear Broth, and cover your Stew-pan and ftove them quick until the Liquor is all diffolved, and then they will come to fry; you may have them what Co- four you pleafe, then ftrain off the Fat, and put in a little good clear Broth, about a Gill, and ftrain } it off then; when you difh up, pour fome of this Liquor over them, not her e and Country CO OK. 185 Another Way. Y OU mut take four Handfuls of Sorrel, and boil it and chop it fmall, and put fome of your good clear Gravy to it and melted Butter, and fo lay under your Fricandoos and garnifh with flic’d Orange; you may garnifh with Pat- ties, or flic’d Olives and Orange, or Slices of fry’d Bacon and Orange; juft as you find your Mafter’s Palate. Amphilias of Mutton Glaffe. OU mut have two Necks of Mutton or two Loins, then bone them, leaving the top bones of the Neck about an Inch, then lard one with Bacon, then ftove them down with fome good Broth or Liquor, until all is ftoved away, and then you will find them begin to fry, then turn them, they will be ‘two Hours at. leaft, then take them out and pour off the Fat, and put to them fome good Broth and you'll find very clear good Gravy, ftrain it through a fine Sieve or Strainer, then put your Fricandoo’s in this, and let them ftew a little while, and when you difh them, make a Sauce of Cucumbers ftew’d or Caper Sauce. Another way is: you may lard one with Bacon other with Parfly, and fkewer them and roaft them, Amphilias 186 Lhe Compleat City Ampbilia of Veal. AKE a Neck and bone it, and lard it, and fheet your Stew-pan with Bards of Ba. con, and lay your Neck of Veal the Bacon down. wards, then put ina Quart of good clear Veal Broth, and two Blades of Mace, and cover this down. Let it ftove until tender, and all the Liquor be ftoved away, and it will: come to fry ; you muft take Care off Burning it, then pour all the Fat away, and put in fome good clear Broth to it, and ftrain it, pour a little over it, and it will be as Clear as Sack, then dith it and garnifh with Olives of Veal, or Pattys of Sweet-breads, Brifket Beef, a la Rouge Trembleur, twelve Pound, and let it lye four Days in Pump-water and Salt as much as will cover put in a Pound of bay Salt, a Pound of white Salt, four Ounces of Peter-Salt, Jet it be well ftirr’d to diffolve, then take out your Beef: and boil it fix Hours, fo that you may put a: ftraw through it, then take it out and trim it, and take off the fkin, and lay it in your Dith, garnith with raw Parfly all round your Difh, this is the true French Way, fo K Ea fquare Piece of brifket Beef about ary » Toe G1ANAGES and Country COOK. 187 Granades of Veal, Mutton or Beef. THI AKE a fillet of Veal, cut it in fquare Pieces about fix Inches, about the thicknefs of a half Crown, lard one Side well, and fill the other Side with good Force-meat, and clofe it up round, and fkewer them in the Infide, then lay them ina barded Stew-pan with Bacon, twelve makes a Difh, then lay. over fome Slices of Veal and the Caul, and a little. Liquor, and» two Blades of Mace, and flove them tender, until all is diffolved, then turn them, and they will colour, and then difh them and fauce them with good thick Gravy and But- ter or ftew’d Sorrel. Fillets of Beef three Ways Glaffe. UT the Infide out of three Sirloins of Beef, and cut them the Length of your Dith: Lard one with Bacon, one with Parfly very thick, and. the other with fix {mall Saufages, then fkewer them and» fpit them on a fmall Spit, or lark Spit, then roaft them quick, one Hour with a good Fire will roaft them ; then ftew fome fmall Cucumers with, Elder Vinegar, and Gravy and Shallor, Pepper and Salt, and lay in your Difh and your three Fillets a. Top; you may garnifh with forc’d Cucumers, Cutlets. h— CO The Compleat City Cutlets of Beef Trembleur. AKE fix Ribs and cut them in fix Cutlets, Jard them that have no bone, and the: other feafon with Pepper, Salt, and minced Shallot, then pafs them in brats Butter half enough : then ftove them in fome good Broth and Gr. avy until they are fo tender, you can hardly take them out, then make fome Sauce with Capers, and pickle Cucumers and Shallots, and good Gr avy and Butter, then difh your Cutlets and pour your Sauce all over them and garnith with Horfe-radith and fry’d Parfly. 4 Galves Liver en Fricandoos Glazzé AKE a Calfts Liver and wath it well, and feald it two or three Minutes in boi- ling Water, then take it out and dry it, and force it with good Stuffing, made with Veal, Ba- con, Suet, Marrow, Nea Thyme, Onion, Crumbs of Bread, Pepper, Salt, and Nutmeg, and two Eggs ; then ftuff it underneath the Liver, and lard the Top very thick, and then fet it in the Oven’s mouth and bake it; or +you may roaft' it or ftove it as you do Fricandoo’s of Sweet-breads or Veal under written. 7 4 OPS AS CVU ANGAOOS and Country COO K, i89 Fricandoos Francoife, PES AK E a fillet of Veal, cut it in four Pieces very thick, cut off the Fat, and fkin and Jard it very well, and lay at Bottom ‘of your Stew-pan, Bards of Bacon, and your Fricando’s with the Larding downwards, put in a Pint of clear Broth or warm Water, and a lareé Blade of Mace, cover them down, clofe and ftove them gently, until all the Liquor is gone, then brown them what Colour you pleafe; the true Way is when you dith them, put ftew’d Sorrel under, and garnifh with Pettit-patties or Chaudez. A Balon au Caile with Quails. OU muft make a good Quantity of For- VY ce-meat with two Sweet-breads, four Ounces of Veal, one Pound of Beef Suet, a Marrow- bone, fome Thyme, Parfly, two Shallots, Crumbs of Bread, and three Eggs; feafon with Pepper, Salt, and Nutmeg, and beat all thefe Ingredients in a Mortar very well, then raife a Border on the Infide of your Difh near the Rim, three Inches high, then fill your Quails Bellies with For- ce-meat, and lard the half of them, fuppofing twelve, then pafs them off and ftove them with Morelles, Trouffles, and Cocks-combs, then fill your Infide with this, and make a Cover with Force- meat and bake it, wafh it over with the Yolk of Egg, and ftrew fome Crumbs and bake it gently one Hour, then take it out, take off the Cover and put in fome Cullis of Ham or Gravy. ~ Fo Ay 190 The Compleat City To make a Cullis of Ham, the French Way, 1A KE two Pound of Veal, two Pound of Weltphalia Ham and cut in Slices; lay at the Bottom of your Pan, a Bard of Bacon, then your Veal and Ham, and fome Slices of Bacon, and Carrot, and Parfnip or Celery; then ftove this until it comes to ftick but do not burn it, let it be of a Gold Colour, then put in fome good clear Broth and a Faggot of Herbs, feafon with Spice, then thicken a Piece of Butter with a Spoon- ful of Flour, and thicken your Gravy but not too thick ; you may ufe it for feveral Sauces of Fowl] or Fifh, Breajt of Veal Sauciffon. at AKE a Breaft of Veal and bone it, and cut it in four Quarters, and wafh it over with the Yolks of Eggs, feafon it with Pepper and Salt, then take the Meat of a Pound of Saufages, and mix it with fome good Veal Force-meat, and fpread out your four Quarters of your Veal, then fpread all over your Force-meat the Thicknefs of a Crown-piece, and then roll them up very hard, and tie them with Packthread all round, then wath them over with the Yolk of Egg and Crumbs, and bake them gently three Quarters of an Hour; you may ftove them gently one Hour and _ half, and then take off the Strings and lay them in your Difh you may cut them in Quarters or Slices as you pleafe, and garnith with Orange and Sauce, with Butter and Gravy. Kidney and Country COOK, 1gt Kidney Patty’s au Roan, OU mutt have the Kidney of a Loin of Veal and mince it fmall with Marrow, one Sweet-bread, Thyme, Parfly; Crumbs, Pepper, Salt, Nutmeg and Eggs: then make a good. Puf= pafte, and fheet your pettit Patty-pans, and» 4ll them, and lid them, and wath them over with Yolks of Eggs, and bake them in a quick Oven, and fend up, twelve will make a Dith, they are alfo fit for a Garnith, Rabbets ala Portugeuz. ‘OUR Rabbets muft be trufs’d without the Fieads the Shape of a Chicken, and then lard them and force them with a good Force-meat made of the Liver and Bread, Crumbs and Bacon, and Beef Suet, Thyme, Parfly and Shallot, Pep- per, Sale and’Nutmeg, work’d up with the Yolks of Eggs: then {pit them and cover them witha Veal Caul, and wath over your Caul with Egg, and roaft them three Quarters of an Hour,. then make a Ragoo of Force-meat Balls, and young whole Onions, and fome good Cullis of Ham, Gravy, and when you difh your Rabbets, put your Sauce between them, and Garnith with boil’d or roaft Onions, cut in halves and Slices of Lemon, Giblets 192 The Compleat City Giblets Panea. VY OU muft have. two Pair, and finge them; and cut them into fmall Pieces and ftew them very tender with fome Bits of Ham cut in Slices, fome Morelles, Trouffles and Combs, put ina little Rhenifh Wine and Juice of Orange, tofs this up thick, then feafon with Pepper, Salc and Nutmeg, and then get a Veal Caul, and lay at the Bottom of a Stew-pan, and egg it well, and put in your Giblet, and cover it all with your Call, and wafh it over with Egg and Crumbs, and bake it gently one Hour, then difh it up whole; you may make a Border of Force-meat round your Difh, and fill it and cover with a Caul, and fo ferve it hot, gar- nifh your Dith with fry’d Parfly and Slices of Ham. Calves Head Collared, the French Manner. Y OU mutt fplit.and cleanfe your Head well in Water, and falt three or four Hours, and bone it, then take it out and dry it well with a Cloth, then fpread it on your Dreffer, and cut it as Broad as you can, and wath it over with Yolks of Eggs, and feafon it with chopt Sage, Thyme, Parfly, Pepper, Salt and Nutmeg, then lay a Row of Slices of Ham, and then a Row of Force-meat, and a few Combs, and Slices of Sweet-bread, then roll it up very tight and tye it in a Cloth, or you may do it with Broad Tape, and then either ftew it, boil it, or bake it; vou may ferve it hot or cold. Pullets and Country COOK. Pullets Hedze-hog way. OU mutt have four, and bone them the back way, and then make a Force-meat with Oyfters, Chefnuts, Marrow, Thyme, Parfly; Shallots, and a bit of boil’d Ham and Crumbs, feafon’d with Pepper, Salt, and Mace, mix it up with the Yolk of Eggs, and fill the Bodies with this Force-meat, then few it up as rcund as poffible, and lard the Top with the Bacon upwards, fticking like Porcu- pine Quills, then cover them with a Caul, and ei- ther roaft them or bake them; make a Ragoo of Morelles, with Truffles, Combs, and frefh Muth- rooms, and when you difh them, lay all over your Ragoo, and garnifh with Oyfter-patties, fry’d Ba- con, and fliced Lemon. Curd Loaves au Bruffelles. OU muft have a Gallon of good Milk, and take fome Rennet and make your Milk warm, and put it in, three Spoonfuls is enough for a Gal- lon, then ftrain off your Curd clean from your Whey, and then put it in a Stone-mortar and beat it, put in eight Egos, fome grated Lemon-peel, fome bits of Ciecan and es peel candy’d, four Naples Bifkets, and a handiak of Flour, and half a Pound of Powder-fugar, a Gill of Sack, and fix Ounces of melted Butter ; put in fo much Flour as you may make them as ftiff as French-bread Patfte, then take fome Cafes of Tin or Wood and put them in, and turn them on a Peal and bake them guick, and ferve them hot. Pour in fame Sack at Top. N Piggs 194 The Compleat. City 4 Pigs Farced. ¥7.0OU muft fcald your Pig very clean, then bone it, and take the Liver andthe Heart and chop them very {mall with Marrow, Bacon, Thyme, Parfly, and young Onions, feafon with Pepper, Salt, Nutmeg, Cloves, and Mace, and Crumbs of Bread and Eggs. Let there be as much Stuffing as will fill up the Skin, leaving the Head on, then fow up the Belly, and Butter the Bot- tom of a Pan as long as your Pig, and bake it one hour, and then it will look as well as a roafted Pig the plain way, then make a Sauce with the Brains, and Sage, and Parfly, and Gravy, and Butter, and the Juice of Lemon, and fo ferve away ; or you may make a French Cullis with Ham, and put under your Pig. A Hog Barbicued whole, and grilld, OU muft have a Hog about fix Stone, and - kill him and finge him, then open him juft as you do a red Herring, fplit him quite through to the Skin, but do not cut the Skin ; leave Head and all on, then trufs his Legs double, and let him be fkewer’d crofs ways to keep him flat, and when cold and ftiff, you muft have a Frame made the Length of your Pig, and three or four Bars length ways, and lay your Hog on; then have in readinefs two Sacks of Charcoal, and fet it on fire; your Grilliron muft be two Foot high, and your Charcoal fpread the Breadth of your ‘iron Frame, then broil ic five Hours gently, and baift : : it and Country COOK. 195 it with Madera Wine or Malmfey, and All-Spice and Carmel Butter; you muft turn it but twice, fo ferve it away hot in an oval Difh made on pur- pofe. Beef Stakes Rolliade and Larded, Ee AKE a Rump of Beef, and cut it broad and bone it, and then cut it in broad fquare Pieces, and hack them very well, then wafh them with the Yolks of Eggs, and feafon with Shallots minced, Pepper, and Salt, then fpread over fome good light Force-meat, and roll them up and tie them tight, then have a Stew-pan and a piece of Butter, and pafs them in a Pan, and put ina lit- tle Flour, and then fome good Broth and Gravy, and Stove them tender ;» and when you ferve them make a good Cullis Sauce, with Shallots and Ham cut in Dice, and fome fliced pickle Cucumbers, and fo ferve it away quick and hot. Italian Pullets. AK E two Pullets, finge them, cut off the Pinions clofe to the Body, and, lard the Breaft of one with coarfe Lard, then fll the Bellies with. Chefnuts, lumps of. Marrow, diced Sweet- breads, and Force-meat Balls, then trufs them.and fpit them, and take a Veal Caul and ‘cover it all over round it, and take a Sheet of Paper and cover your Caul, and tie it down clofe, and bafte: thefe with Champaigne, and Saffron, and Shallots cut {mall and melted Butter; let thefe roaft one Hour anda half, then difh them, and make a’ white Lear Sauce N’ 2 with 196 The Compleat City Cream, Yolks of Eggs, and fome of what you baifted with, and fo ferve it ; garnifh with Pettit- patties chaudez. Chickens farced with Cray-fifa. PY OU mutt have four Chickens, bone two, and Yy lard two whole, then make a good Force- meat with Sweetbreads, Marrow, Cocks-combs, Morelles and Truffles, Thyme, Parfly, a Clove of Garlick, and Crums of Bread and Eggs; feafon with Pepper, Salt and Nutmeg, then fill the Bellies with this Force-meat, then fheet a deep Stew-pan with Bards of Bacon, and lay your Chickens on them ; wafh them with the Yolk of an Egg and eagea and bake them or. roaft them, then have in readinefs a good Cullis of Veal, with frefh ae oms and, Artichoke.Bottoms, and when you difh them lay this Cullis.of Crayfith-Tails all over, and garnifh with fry’d Sweet-breads, and curl’d Slices of Bacon and Parfly, and ferve away. Une Pottage au Champignion, with Mufbrooms, OU. muft make your Stock with the largeft Flabbs, boil’d in good clear Broth well fea- foned, then take two Quarts of Buttons and wafh them well, then take a Piece of Butter of four Ounces, and a whole Onion ftuck with eight Cloves, and put ina Spoonful of Flour, and ftir it till it is of .a gold Colour, and then put in. your Mufh- rooms,..and ftove them one Hour with three Pints ef,your Stock ftrain’d off, then put in fix fquab Pigeons and Country CO O K. 197 Pigeons force’d, or two Chickens, and fome flices of French Bread; then take a French Roll and take out the Crumb and fill it with fmall Buttons ftew’d, and put in the Middle of either Chickens or Pigeons, then fkim it clear and ferve it; garnifh your Difh with broil’?d Mufhrooms and flices of French Bread fry’d in Butter. Soles larded Fricandoes. A KE four large Soles and fcale them, and oe {kin one Side, and lard that Side with Ba- con very well, then fheet a Saucepan with Bards of Bacon, and lay the Soles the larded fide down- wards, put in a little clear Fifh Broth made with Whitings and Scate, feafon’d with a Faggot of ‘lerbs and Spice, and a little Saffron, then put in half a Pint to the Soles, and ftove them off quick until all the Liquor is gone, but do not burn them; they will be of a clear gold Colour, then take them from the Fat, and make a Sauce with Anchovies, Butter, Gravy, and Tails of Cray-fith, Ailets the Spanifob Way. AKE two long Sweetbreads, two Turkey Livers, twelve large Combs, twelve large Morelles, twelve Truffles, twelve Slices of Bacon cut Inch-fquare ; cut your Sweetbreads Inch-fquare, and your Livers likewife, then fet your Morelles and Sweetbreads and Combs, then take fome long. Skewers, and they muft juft hold twelve bits, firft Sweetbreads then Bacon, then Combs, then Mo- relles, then Liver, fo when full, wath them over N 3 with 198 The Compleat City with the Yolk of Egg and melted Butter, you may either roaft them, or bake them in a gentle Oven ; thefe are fit for a Dith by themfelves, fauce them with Butter, Champaigne, and a Clove of Garlick and Gravy. Kid Barbicued in Quarters, A KE your Kid, cut off the Head, and cut it in Quarters as you do Lamb, then raife the four Quarters, and take the Blade-bones out, and make a good Force-meat, and fill up the Vacan- cies, and then lard the Top with grofs Lard; then take out the Fleth of your Legs leaving the Skin whole, and ftuff with diced Sweetbreads, Force- meat Balls, Lumps of Marrow, and Piftachoes, then cover it over with a Caul, and roaft all the four Quarters; then take the Head and cleave it whole as it is, take out the Brains and clean it well, and fill it up with Force-meat, and tie it up clofe and boil it in aCloth, or bake it, then lay the Head in the Middle, and the four Quarters round ; fauce it with Cullis of Veal, Gravy, Shallots, and Champaigne, and a little Saffron Juice fqueezed in; garnifh with Water-creffes. Blemange of Ifinglajs. fA KE three Calves-feet and fplit them, put in a Gallon of Water, two Ounces of Eringo-roots candy’d, two Blades of Mace, one Stick of Cinnamon, boil this until it comes to three Quarts, then ftrain it off, put in fix Ounces of Loaf-fugar, half a Pint of Cream, four Ounces and Country CO OK. 199 7 Ounces of Almonds pounded very fine and ftrain’d, a little Rofe or Orange Flower Water, then ftrain it very fine into your Difh or Cups, and let it ftand until cold; garnifh with bitter Almond Bifket, Blemange in Calours, OU mutt have fome very clear, fome colour’d with Saffron, fome with Cochineal colour, fome with Syrup of Clove-gilly-flowers, fome with Spinach Juice, and fome with Piftachoe Kernels, then lay a Row of one Colour, when cold another on that of any other Colour, fo until ic is four or five Inches high, then when it is cold cut it out in Slices; or you may put every different Colour into Cups and fo turn them out; or you may fcoop out an Orange or Lemon, and fill it with two or three colours, and when cold cut it in Quarters to garnifh, Mujfbrooms Itahan Way, HE ¥ mutt be well cleanfed, and tofs them up with Rhenifh Wine, and four Spoonfuls of Oil and Saffron, and a Rocambole, then take fome large ones and take out the Beards, and put in a little bit of Butter or Oil, and Crumbs, and Thyme, and Parfly, and fo broil them; and when you tofs up your other Mufhrooms put in two Yolks of Eggs, a little Cream, and fqueeze in an Orange, and garnifh with fry’d Mufhrooms and broil’d ones, N 4 Pigeons 200 The Compleat Cit 'y Pigeons Majkerade. Ty A KE fix Squabs pretty large and truf$ them clofe, finge them, and pafs them, and when you take a Saucepan to pafs them, take a Knife and cut them on each fide of the Breatt to the Bone one cut, and it will open; then after you have ftoved them with good Muthrooms, Morelles, Truffles, Artichoke Bottoms, - and Combs, dith them, and take a Comb and ftick on each fide of the Breaft of your Pigeons where the cut is, and then lay your Ragoo under, and garnith with Petit- patties, flic’d Orange, and fqueeze a Lemon over Tureene with Rumps and Chefnuts. ry. AK E twelve fmall Rumps of Mutton, fix double Chops of a Neck of Mutton, and boil thefe very tender, feafon your Broth with Herbs and Spice, then take twelve French Turneps, cut them in Quarters, three Carrots cut in Dice, fry them of a gold Colour, then take two Quarts of your Broth, put in your Rumps cut in two Pieces, and your Mutton, then your Turneps and Carrots, and fome whole Onions, and twelve Chefnuts boiled and pealed, ftove thefe well together, put in two or three Slices of Ham well boil’d, then difh up your Rumps and Mutton, and your Roots, and then put in your Broth, then toaft fome Slices of Sheeps Rumps and French Turneps ; this is an extraordinary good French Tureene. APPENDIX. 4 a) HE & 5 APPENDIX. we, of qk “ oe Ros IC" ap whee Ep hep hep ep hy le Sy Se er le G An Artichoke Pye. S32 OIL Artichokes very well, take the Bottoms, feafon them with a little Mace, add a good Quantity of But- ter, Make a Layer of it in the bot- on a little Salt and Sugar, alfo fome Pieces of Mar- row wrapp’d up in the Yolks of fome Eggs, witha few Goofeberries or Grapes. Upon thefe lay fome Dates, fome Yolks of hard Eggs, Citron, large Mace, &c. then cover thefe with Butter, bake it and pour in fcalded White-wine. A Battalia Pye. [he two fmall Chickens, two fquab Pi- geons, two fucking Rabbets,. cut them in Pieces, feafon them with Savoury Spice, and lay them inthe Pye; add two Sweetbreads fliced, two Sheeps Tongues, a fhivered Palate, a Pair of Lamb- ftones, ten or fifteen Cocks-combs, with favoury Balls 202 AP PBN DT X. Ballsand Oyfters. Lay on Butter and clofe the Pye. Put to it a Lear. N.B. Savoury Spice is Pepper, Salt, Cloves, and Nutmeg, Another. f ‘A KE young Chickens, fquab Pigeons, young Partridges, Quails and Larks, Trufs them, and lay them in the Pye, take Ox Palates, boil them, blanch them and cut them in Pieces, Sweetbreads and Lamb-ftones ; cut them in Halves or Quarters, Cocks-combs blanched, a Pint or Quart of Oyfters, dredged over with grated Bread and Marrow ; add _Sheeps Tongues, boiled, blanched and cut in Pieces, Beat Pepper, Salt, Cloves, Mace, and Nutmeg, all together. Seafon with this. Lay Butter on the Bot- tom of the Pye, and place the reft in with the Yolks of hard Eggs, Knots of Eggs, Cocks-ftones and Treads, and Forc’d-meat Balls. Cover up the Pye, and when you fet it into the Oven, put in five or fix Spoonfuls of Water, and when it comes out of the Oven, pour it out and put in Gravy, A Calf’s Head Pye, FT’ AKE a Calf*s Head, boil it till you can take out all the Bones, flice it into thin Slices and lay it in the Pye with the Ingredients for favoury Pyes. ‘which fee, Anothery AP Ee DPS 203. Another, LEANSE and wath the Head well, boil it 4 for three quarters of an Hour, cut off the Flefh in Bits, of the bignefs of Walnuts, blanch the Tongue and flice it: parboil a Quart of Oyfters and beard them; take the Yolks of ten or twelve Eggs. Intermix fome thin Slices of Bacon with the Meat ; put an Onion cut fmallin the Bottom of the Pye feafoning it with Salt, Pepper, Nutmeg and Mace; lay alfo Butter on the Bottom, put in your Meat, clofe up the Pye, and put ina little Water ; when it is baked take off the Fat, and put in a Lear of thick Butter, Mutton Gravy, a Lemon pared and flic’d, with two or three Anchovies diffolved. Let them firft ftew together a little while, cuc the Lid in handfome pieces, lay it round the Pye and ferve jt up. A Chicken Pye. A KE halfa Dozen of fmall Chickens, roll upa Piece of Butter in fweet Spice, and put a Piece into each of them, feafon them and put them into the Pye with the Marrow of a couple of Bones, with Fruit and Preferves, as in Lamb Pye, witha Caudle. Another, B OIL young Chickens in an equal Quantity of Milk and Water; then flea them, and. feafon them with Salt, Cloves and Nutmeg. Put Puff- ee — - 204 APPENDIX. pafte round and in the Bottom of the Difh, lay a Layer of Butter with Artichoke Bottoms, Veal Sweetbreads and Cocks-combs, and over them lay the Chickens, with fome Bits of Butter roll’dup in the Seafoning and fome Balls of Forc’d-meat. Lay on a Lid of Puff-pafte, the Oven muft not be too hot. While itis baking make the following Caudle ; boil a Blade of Mace in half a Pint of White-wine or of Cyder, take it off the Fire and flip in the Yolks of two Eggs well beaten, witha Spoonful of Sugar, and a lieele: Bit of Butter rolled up in Flour. Pour in this Caudle when the Pye comes out of the Oven, Egg Pyes, OIL twenty Eggs hard, take the Yolks and fhred them with Citron and Lemon-peel, feafon them with fweet Spice, and mix them with a Quart of Stuff for Cuftards, ready made, fet it all over the Fire, let it gather to a Body ; the Pyes being dry’d in the Oven, fill them with this Batter, as you do Cuftards, and when they come out of the Oven, ftick them with flic’d Citron, and ftrew them with coloured Bifket. Another Way, OIL twelve Eggs hard, take the Yolks and “#” chop them with twice the Quantity of Beet Suet and three Pippins pared, cor’d and flic’d; add half a Pound of Currans, wafh’d and. dry’d, a quarter of a Pound of Sugar, a little Salt, fome Spice finely beaten, and the Juice of half a good Lemon, AL PEN DT X. 205 Lemon, a quarter of a Pint of Canary, candy’d Orange and Citron cut in Pieces, of each an Ounce and half. Lay Lumps of Marrow on the Top, ifthey are to be eaten hot, or elfe omit it. ‘The Oven muft not be too hot, they will be baked in three quarters of an Hour. A Goofe Pye. Box E your Goofe, feafon it with Savoury Spice, and lay it in the Pye with a couple of Rabbets. Another. Arboil the Goofe and bone it, feafon it with Salt and Pepper, and put it into a deep Cruft, witha good Quantity of Butter both under andover. Let it be well bak’d, fill it up at the Vent-hole with melted Butter. Serve it up with Bay Leaves, Muftard, and Sugar. A Hare Pye. U T the Hare in Pieces, feafon it with favoury Spice, lay it in the Pye with Balls, flic’d Lemon and Butter ;. clofe it up and bake it. Another. RESS a large Hare, mince one Part of it fmall with Bacon, Thyme, Savory and Marjoram ; feafon it with Salt, Pepper, Cloves and Nutmegs. Seafon the other Part as you did the former ; work the minc’d Meat with the Yolks of Eggs 206 ARPEW DA. Fggs and lay it about the Hare, and fill up. the Pye with. fweet Butter ; bake it, and when it comes out of the Oven pour in ha!f a Pint of ftrong Gravy. A Hen Pye. U T the Hen in Pieces, feafon it with fa- vory Spice, lay it in the Pye with Balls, Yolks of hard Eggs, Slices of Lemon and Butter. Clofe the Pye, bake it, and when it comes out of the Oven, pour in a Lear thickened with Egos, A Lamb Pye. A K Ea Hind-Quarter of Lamb, cut it into thin Slices; feafon it with favoury Spice and lay them into the Pye, alfo lay in an hard Lettuce, Artichoke-Bottoms, and the Tops of an hundred of Afparagus, lay Butter over them. Clofe up the Pye, bake it, and when it comes out of the Oven pour in a Lear. Another. UT the Lamb in Slices, feafon with Cloves, Mace, Nutmeg, Salt, Pepper, and Sugar, Jay it in your Coffin, lay on it and between’ it,-a few Currants, and Raifins of the Sun ftoned, the Marrow of a couple of Bones, a few Skirrets boil’d and. blanched, Dates, candy’d Lemon and dry’d Citron, preferved Barberries, fliced Lemon, large Mace and Butter; clofe it, bake it and when. it it comes out of the Oven, make a, Caudle of White- wine, Verjuice and.Sugar, beaten up with the Yolks of APPENDIX. 207 of three or four Eggs, fet it on the Fire, keep it ftirring till it begins to. bethick, | Put it in and fhake it together, fcrape on Sugar and ferve it up. A Lumber Pye. IN CE three Pounds of Fillet of Veal, with the fame Quantity of Beef Suet, feafon it with fweet Spice, add halfa Score Pippins, two Handfuls of Spinach, a couple of hard Lettuces, Thyme and Parfly, mix it with a Two-penny white Loaf grated, and the Yolks of four or fix Eggs, Sack and Orange-Flower Water, three Pounds of Currants and Preferves, as inthe Lamb Pye, anda Caudle. Another. a ie AKE any cold Meat, except Beefand Pork, and to every Pound of Meat take a Pound of Suet, mince them fmall, take ufual Sweet-herbs fhred them fmall, add Salt, half an Ounce of Cloves and Mace finely beaten, two. Nutmegs grated, and fix Eggs: Mix all well together, and work them up into Balls as big as Pullets Eggs. Put thefe into the Pye, alfoa Pound of Raifins ftoned, and as many Currants: Then put ina Pound of Butter. and bake it. Take a quarter of a Pint of Canary, half a quarter of a Pint of Verjpice, a quarter of a Pound of Butter, and a quarter of a Pound of Sugar, and the Yolks of three. Eggs; boil them. all together with a little Mace, till they are of a, tolerable Thicknefs, pour it into the Pye and ferve it up. Mined 208 PPE Na FX, Minc’d Pyes. AKE a Neat’s Tongue, parboil it, fhred it, and to a pound of the Meat allow two pound of Beef. Suet fhred fmall, and five or fix pippins, 2 green Lemon-peel: Seafon this Quantity with an ounce of {weet Spice, and any other Quantity pro- portionably ; add two pound of Currants, anda quar’- ter of a pound of Citron, Lemon and Orange-peel, halfa pint of Sack, and a little Orange-Flower Water : Mix thefe all together and fill your Pyes. According to the Quantity of your Meat, you muft increafe or diminifh the reft of the Ingredients. You may, if you pleafe, add the Juiceofa Le- mon, two Spoonfuls of Verjuice, two or three Pippins hack’d {mall, fome Dates ftoned, and flicd, anda few Raifins, ftoned and cut fmall. A Mution Pye. AKE a Loin of Mutton, &c. cut it into Steaks, feafon them with favoury Spice, lay them in the Pye, and lay on fome Butter ; clofe it, bake it, and when it comes out of the Oven, chop a Handful of Capers, Cucumbers and Oyfters, in Gravy, an Anchovy and drawn Butter, and put If In. A Neat’s Tongue Pye. AKE a Neat’s Tongue, parboil it, blanch it and flice it, feafon it with favoury Spice ; add Balls, fliced Lemons and-Butter; clofe the Pye, bake it, and when it comes out of the Oven pour in a Ragoo, : Another APS PSION DP Te 209 Another, Arboil the Tongue, cut off the Root, blanch it, mince the Meat with Beef Suet, Marjoram, Thyme and Parfly; feafon with Pepper, Cloves and Mace finely beaten: Add the Yolks of two ges, fome Sugar and grated Bread, make up the Pafte in Form ofa Tongue, put inthe Meat, pour ina Mixture of Verjuice, Rofe-Water, Butter and Sugar, and bake it. A Turkey Pye. L E T the Turkey be bon’d, feafon it with Sa- voury Spice, put it in your Pye with a couple of Capons or wild Ducks cut in Pieces to fill up the Corners: Lay on Butter and clofe the Pye. When it is bak’d and cold, fill it with clarify’d Butter, as muft be done toall cold Pyes. Another, M A K Ea good Pafte, bone your Turkey and 4 lard it with pretty large Lardoons of Bacon, feafon it with one Ounce of Pepper, two Ounces of Salt, and an Ounce of Nutmegs, if it be to be eaten cold ; but ifhot, with half Seafoning before mentioned ; Lay Butter-in the Bottom of the Pye; lay in your Turkey and put in halfa Dozen whole Cloves, then lay on the reft of your Seafoning with good Store of Butter ; clofe it up and bafte it over with Eges, and when it is bak’d fill it up with clarify’d Butter, : : O° A Veal 210 oP ePoE APD ex. A Veal Pye. His raifed an high Pye, cut a Fillet of Veal into three or four Fillets, feafon them with favoury Spice, and a little fweet Herbs and Sage mince’d ; lay Slices of Bacon at the Bottom, and betwixt each piece ; lay Slices of Butter on the Top, clofe up the Pye and bake it. An Umble Pye. AK E the Umbles of a Deer, parboil them, clear off all the Fat from them, take fome- thing more than their Weight of Beef Suet and fhred it together ; them add half a pound of Sugar, feafon with Salt, Cloves, Mace, and Nutmeg ; add half a pint of Claret, a pint of Canary, and two pound of Currants wafh’d and picked; mix all well together, and bake them in Puff or other Pafte. A Venifon Pye. FLEN you have raifed a high Pye, fhred a pound of Beef Suet and lay it in the Bottom, cut the Venifon in pieces and feafon it with Pepper and Salt, lay it onthe Suet, lay Butter on the Veni- fon, clofe upthe Pye and let it ftand in the Oven for fix Hours, A Venifon Pafty. AY down half a Peck of Flour, put to it four Pounds of Butter, beat eight Eggs, and make the. Pafte. with warm Water, bone the Venifon, break the Bones, feafon them with Salt and sii and APERENODOTSY 211 and boil them, with this fill up the Pafty when it comes out of the Oven : Take a Pound of Beef Suet, cut it into long Slices, flrew Pepper and Salt upon it; lay the Venifon in, feafoned pretty high with Salt and black Pepper bruis’d 5 fet Pudding Cruft round the Infide of the Pafty, and put in about three quarters of a Pint of Water. Lay ona Layer of frefh Butter, and cover it. When it comes out of the Oven, pour in the Liquor you have made of the Bones boil’d, and fhake all well together, A Veal Pajty. AK Ea quarter ofa Peck of fine Flour, and a Pound of Butter, break the Butter into Bits, put in Salt and half an Egg, and as much cold Cream or Milk as will make it into a Patte : Make your Sheet of Pafty, bone a Breaft of Veal, feafon it with Salt and Pepper. Lay Butter in the of your Pafte, lay in your Veal. Put in whole Mace, and a Lemon flic’d thin, Rind and all ; cover it with Butter, clofe it up, and bake it; when it comes out of the Oven cut itup, heat fome White-wine, Butter, the Yolks of Eggs and Sugar. Pour this into the Pafty and ferve it up. A Florendine of a Kidney of Veal. FE, T the Kidney, Fat and all, be fhred with a little Spinach, Parfly, and Lettuce, three Pippins and fome Orange-peel. Seafon it with {weet Spice and Sugar, anda good Handful of Currants, two or three grated Bifkets, Canary or Orange-flower Water, and two or three Eggs, O02 mix a eo f se acer Ne 212 APP EON. D TX. mix them well together, put them into a Difh covered with Puff-pafte, lay on the Lid and gar- nifh the Brim. A Florendine of Oranges or Apples. UT half a Dozen of Seville Oranges in two, fave the Juice, take out the Pulp and lay them in Water for twenty-four Hours, fhift them three or four times; then boil them in three or four Waters, in the fourth put to them a pound of fine Sugar and their Juice, Boil them to a Syrup, and let them ftand in this Syrup in an earthen Pot. When you ufe them cut them in thin Slices. To ten Pippins pared, quartered and boiled up in Water and Sugar, put two of thefe Oranges, lay them on your Puff-pafte in a Dith as before. A Rice Florendine. B OI Lhalfa pound of Rice in fair Water till itis very tender, then put to it a Quart of Milk or Cream ; boil it till it is thick, and feafon it with fweet Spice and Sugar, beat eight Eggs very well and mix withit. Add to it half a pound ef Currants, half a pound of Butter and the Marrow of two Bones, three grated Bifkets, Sack and Orange-flower Water; having covered your Difh with Puff-pafte, putin your Mixture and bake it. 4A Florendine APPENDIX. 213 A Florendine. A K Etwo pound of Cheefe-Curds, a pound as of blanch’d Almonds finely pounded, half a pound of Currants, a little Rofe-water, and Sugar to your Palate; mingle thefe well together with fome Spinach ftew’d and cut fmall. Lay Puff-pafte on the Top and Bottom of the Difh, and bake it in an Oven moderately heated. A Florendine Magiftral. UT thin Slices of a Leg of Veal like Scotch Collops, beat them with a Knife on both Sides; feafonthem with Salt, Pepper, Cloves and Mace. Cut as many thin Slices of fat Bacon, roll them up and put them into: your Pye Difh. Add two or three Shallots and two or three Anchovies, fome Oyfters, and forty or fifty Forc’d-meat Balls, and Lemon par’d and flic’d ; put in a quarter of a pint of Gravy, half a pint of ftrong Broth, and half a pint of White-wine ; cover it with Puff-pafte and bake ir. fin Almond Pudding. AKE half a pound of Jordan Almonds, T blanch them and pound them in a Mortar with four grated Bifkets, and three quarters of a pound of Butter, Sack and Orange-flower Water ; then mix it with a Quart of Cream, being boiled and mix’d with eight Eggs, {weet Spice and Sugar s cover the Dith with Puff-pafte, pour it in and rnifh it, . 0-3 A Calf’s a) a Sl ee ~p @ A Calf’s Foot Pudding, S HRED Calfs Feet very fine, mix the Meat with a penny white Loaf grated and fcalded in a pint of Cream; add to it half a pound of Beef Suet fhred, and eight Eges, and a Handful of plumpt Currants: Seafon it with weet Spice and Sugar, a little Canary and Orange-flower Water, and the Marrow of two Bones ; then put itup ina Veal Caul, being wafh’d over with the Batter of Eggs; and having wetted a Cloth, put it in, tie it clofe up, and put it in when the Pot boils ; Jet it boil for two Hours, then turnitin a Dith. Stick flic’d Almonds and Citron on it. Let your Sauce be Canary and Orange-flower Water, with Lemon Juice, Sugar and drawn Butter. A Tanjey. OIL a Quart of Cream or Milk with a Stick of Cinnamon anda Nutmeg quartered, and fome large Mace, and let it ftand till it is half cold, then mix with it the Yolks of twenty Eggs, and the Whites of ten ; ftrain it, and.to it add four grated Bifkets and half a pound of Butter, and a pint of the Juice of Spinach and.a little Tanfey, Canary and Orange-flower, Water, Sugar and; a. little Salt. Set it over the Fire to gather into a Body, butter a Dith well, and pour it in; bake it, then turn. it ona Pye-plate, Squeeze an Orange on it, grate a7 e . 2 ee ~ ee Orange fome Sugar over it, garnifh it with fliced g and.a little Tanfey made ina Plate. A Goofebetry. AP? DL ND I =X. cis A Goofeberry Tanfey. U T frefh Butter into a Frying-pan and when it is melted, put in a Quart of Goofeberries, and fry them till they are tender, mafh them to pieces, beat eight Yolks and four Whites of Eggs, add a pound of Sugar and three Spoonfuls of Ca- nary, three Spoonfuls of Cream, a penny white Loaf grated, and three Spoonfuls of Flower : Mix all. thefe together, put the Goofeberries out of the Pan to them, ftir them all well together, then put them into a Sauce-pan, to thicken ; then put Butter into a Frying-pan, fry them brown, turn it out upon a Pye-plate, and ftrew Sugar, A Cuftard., ie a Quart of Cream, with a Stick of Cinnamon, a Nutmeg quarter’d, and fome large Mace; let it ftand till it is half cold, beat eight Yolks and four Whites of Eggs well, mix them with Sugar, Canary and Orange-flower Water. Set it on the Fire, keep it ftirring, till a white Froth arifes, and feum it off ; then your Coffins haying been firft dry’d in the Oven, fill them, Fore’'d Meat Balls Sweet. AKE part of a Leg of Veal or Lamb, fcrape it fine, fhred as much Beef Suet very {malls feafon it with fweet Spice ; add Currants according to Difcretion, and the Yolks of three or four Eggs, O04 and 216 ZPPEA DIY and a little Lemon-peel, and fome Sweet-herbs fhred fine : Mix all thefe well together, and make it up into little Balls, Savoury Balls, G'CRAPE part of a Leg of Veal or Lamb very VO fine, mince as much Beef Suet very {mall with a little lean Bacon, Sweet-herbs, a Shallot or two and an Anchovy. Beat thefe ina Mortar till they are a fine Pafte, feafon it with Savoury Spice, and make it up into little Balls, Balls for Fifh, I X together Carp and Eels minc’d very fine, with as much Beef Suet fhred {mall, Sweet herbs and Savory fhred fmall, Savoury Spice, grated Bread and Eggs, Beat all in a Mortar and make it into Balls, A Caudle for fweet Pyes, A KE of Canary and white Wine equal AL Quantities, a little Verjuice and Sugar, boil them together, then brew them with two or three Fggs like butter’d Ale. When your Pyes gre baked, pour itin at thé Funnel, and hake it toge- ther. LEAR S. A Lear for Pafties. FY VAKE the Bones of the Meat of which the I Pafty is to be made, cover them with Wa- ter, and bake them with the Pafty, and when 1t - oe a e vd ~~ ALBEE N DIX. 217 it comes out, ftrain the Liquor, and put it into the Patty, A Lear for favoury Pyes, if N a proper quantity of Claret, Gravy and Oyfter Liquor, boil a faggot of fweet Herbs, two or three Anchovies and an Onion ; thicken it with browned Butter, and pour it into your favoury Pyes, when it is wanted. A Lear for Fifh Pyes. \A KE Clart, White-wine Vinegar, Ancho- vies and Oyfter Liquor, put to them fome drawn Butter, and when the Pyes are baked, pour it in with a Funnel, A Ragoo for made Difbes. A KE Cocks-combs boil’d, blanch’d and fliced, Sweet-breads fliced and Lamb’s- ftones, tofs them up in Claret and Gravy, with {weet Herbs, favoury Spice, Mufhrooms, Truf- fies, Morells and Oyfters, thicken with brown But- ter ; ufe it when call’d for. Scotch Collops. T. A KEthe Skin off from a Fillet of Veal, ‘ and cut it into thin Collops, and fcotch them with the back of a Knife, lard half of them with Bacon, and fry them with a little brown Butter ; then take them out and put them into another toffing pan, 218 APPENDIX. pan, then fet the pan they were fry’d in over the Fire again, wafh it out witha little {trong Broth, rubbing it with the Ladle, then pour it to the Col- lops. Do this to every pan-full ’till all are fry’d, then ftew or tofs them up with a pint of Oyfters, a couple of fhiver’d Palates, Cocks-combs, Lambs- {tones and Sweet-breads blanched and fliced, a couple of Anchovies, favoury Balls, Onions, a faggot of fweet Herbs, and thicken it with brown Butter, and garnifh it with fhred Orange. Fricaffy Tripe. 4% AKE adouble Tripe, cut fome of the fat part in flices, and dip them in Eggs ora Batter, and fry them to lay round your Difh; and the other part cut, fome in long flips, and fome and fome in dice, and tofs them up with Mint, O- nion, chopt Parfly, melted Butter, Yolks of Eggs, and a little Vinegar; feafon with Pepper and Salt, fo ferve away. Another way. You may broil fome, and fome you may boil with Salt, Onion and Rofemary, and fend it up in the Li- quor in which it is boil’d, Cow-beel fry’ d. Y OU muft fplit it and flour it, and fry ir brown and crifp on both fides; then fry fome Onions and lay all over them, and fauce with But- ter-and. Muftard: Another way is, boiled with Butter and Vinegar: Another, cold with chopt Parfly, Pepper, Salt and Vinegar: Another, way ~~ fi APPENDIX 219 way 183 Cut in pieces and fricaffly’d, or with Butter and Parfly. Another Way. Y OU mutt chop it fmall after boil’d ; put in as much Suet as Neat’s Foot; then put in half a pound of Currants, fome Nutmeg, Sugar, and fix Eggs, two Naples-bifkets, half a pint of Cream, and a little Orange-flower Water ; then fheet a Difh with Puff-pafte, and fill it with your Ingredients, and fo bake it gently, fticking at top flit Citron, Sheep’s Trotters fiew'd. HEY mutt be well boil’d, then fplit them, and take the Hair out betwixt them ; then {ftove them in fome pale Broth and Juice of Le- mon, fome chopt Parfly and thick Butter ; when you difh them, cut fome Sippets and fliced Le- mon; you may make a Trotter-pye favoury or {weet, with Currants, or. marinate them, that is, make a Batter with Rheni/b Wine and Flour, and two Yolks of Eggs, and dip them in and fry them: Another way ;_ fricaffy them, or eat them cold with Vinegar. An Almond Pudding. AKEas many Almonds as will ferve for your Difh, blanch them, add the Yolks. of four or five Eggs, Rofe-water, Nutmeg, Cloves, Mace, a little Sugar, alittle Salt and Marrow, and 220 AP oP EIN AD” -X. and bake it in an Oven no hotter than for Bifket- bread ; when it is half baked, take the white of an Ege, Rofe-water and fine Sugar well beaten toge- ther, Jay it over the Pudding with a Feather, then fet it into the Oven again, ftick it over with Al. monds and ferve it up. You may put Puff-pafte in the bottom of the Difh. An Almond Pudding boil’ d, EAT a couple of Eggs, ftrain them into a quart of Cream, grate ina penny white Loaf with a Nutmeg, half a pound of Almonds blanch’d and beaten fine, and half a dozen fpoonfuls of Flour, mix all thefe well together and fweeten them with fine Sugar. Flour your Bag or Cloth, put in your Pudding, put it into the Pot, when it boils ; when it is boil’d enough, pour on it Butter melted with a little Rofe-water. Stick it with blanch’d Almonds, and ferve it up. A baked Bread Pudding, U T atwo-penny Loaf into thin Slices, boil two Quarts of Milk or Cream, break your Bread in it very fine, put in half a fcore Eggs, a Nutmeg or two grated, half a pound of Sugar, a pound of Butter, ftir it well together; butter a Difh, and.bake it an Hour, An Almond Pudding. LA N CH and pound half a pound of Yordan “” Almonds with four grated Bifkets, and three quarters of a pound of Butter, Sack and Orange- Sower gO WEI AP PEIN Df =: 221 flower Water, then mix it with a Quart of Cream boil’d and mix’d with eight Eggs, fweet Spice and Sugar, cover the Difh with Puff-pafte, pour in the Butter, and bake it. A boil’d Bread Pudding. AKEa Quart of Cream, boil it with Salt, Sugar, Nutmeg, Cinnamon, Cloves and Mace; when it has boil’d, flice in the Crufts of two French Rolls, and fet it by till it is cold; then drain off all the Cream that the Bread has not foak’d up, and rub the Bread through a Cullender, put in the Yolks of fix and Whites of four Eggs, then ftir it well together, butter your Difh and put it in, tye a Cloth over it; boil it, and ferve it up with drawn Butter. A Lemon Pudding. PF A KE two clear Lemons, grate off the out- fide Rind, alfo grate a Couple of Naples Bifkets, and mix them with your grated Peel, and add to it the Yolks of twelve and Whites of fix Eggs well beaten, three quarters of a pound of Su- gar, and three quarters of a pound of Butter, and half a pint of thick Cream, Lay a fheet of Pafte at the bottom of the Difh, put in the Batter, fet it into the Oven immediately, having firft fifted a little refined Sugar over it. Let it ftand an Hour. An Orange Pudding. RATE off the Rind of a Couple of Seville Oranges, as far as they are yellow, then put the Oranges in Water, and let them boil ’till they are 222 MA PCE ANGD TT a are tender : Shift the Water three or four times to take away the bitternefs, When they are tender, ' cut them open to take away the Seeds and Strings, and beat the other part in a Mortar with half a pound of Sugar ’till it comes to a Pafte, then put in the Yolks of fix Egos, and three or four Spoonfuls of thick Cream, and half a Naples Bifket grated ; mix thefe together, put in a pound of freth Butter melt- ed, ftir ic well in. Laya fheet of Puff-pafte at the bottom and on the fide of the Dith. Garnith it. Set it in the Oven for about three quarters of an Hour. Mn Oat-meal Pudding. S FRED 3 quaters of a pound of Beef Suet very fine, put it into 3 pints of thick Cream, it hav- ing firft boil’d, add a pound of Butter, a grated Nutmeg, a little Sale; and half a pound of Sugar, and then thicken all with a pint of fine Oatmeal. Stir it well together. Put it into a Pan, Let it ftand ’till it is almoft cold, and then put in the Yolks of fix Egos, mix all well together ; lay a fheet of Puff-pafte ih the Dith, ftick Lumps of Marrow in it. Let it ftand in the Oven two Hours. Another. e SA Se a pint of whole Oatmeal, bruife it, put it into a quart of Cream, with a Blade or two of Mace ; boil them together ’till the Oatmeal has foak’d up all the Cream, let it ftand. ’till it is cold, and beat the Yolks of eight Eggs, and the Whites of four, with five or fix Spoonfuls of Rofe- water 3 put thefe into the boil’d Cream and Oat- meal ; APPENDIX. 223 meal; then put in powder’d Sugar, Salt, Nutmeg and Cinnamon, then melt a good quantity of But- ter; put in fome good Marrow or Beef-fuet minc- ed, and grated Bread; mix thefe all together, but- ter the Difh, put it in and bake it. A Rice Pudding. f% AKE half a pound of clean pick’d Rice. Boil it in Water, and afterwards in Milk, rill it is as thick as a hafty Pudding; fet it by *till it is cold, then put in the Yolks of fix and the Whites of four Eggs, well beaten, a pound of Marrow or Butter, a pound of Currants; add to thefe half a pint of Cream, two or three {poon- fuls of Canary and a little Rofe-water: Add Salt, Cinnamon, Nutmeg, Cloves and Mace, and two Ounces of candied Citron and Lemon peel. Cover ‘it with Puff pafte, and bake ic. 4 Millet Pudding. pase fix ounces of Millet-feed, put to it three pints of new Milk, a quarter ofa pound of Sugar, or rather more, a little Salt, and near half a pound of Butter, except you have Marrow or Suet, though Butter is better than Suet. If you have a mind to make it of the Cuftard kind, you may put in fix or eight Eggs, well beaten. witha little Milk to mix and ftrain them. with. A Rice White-Pot. B OIL a pound of Rice-in two quarts of Milk, rill it:is tender and thick, then beat it well in a Mortar with.a quarter of a pound of blanch’d Almonds, then boil two quarts of Cream with 3 Crumb 224 ZEP EN Dt xX, Crumb of white Bread and Blades. of Mace, mix all together with the Yolks of eight Eggs, fome Rofe-water, and fweeten it with Sugar to your Pa: late ; cut fome candied Orange and Citron Peels thin and lay it in when it is inthe Oven. Let not the Oven be too hot, for if it be it will foon fpoil. To make Blood Puddings. T AKEa quart of Oatmeal, boil it in a quart of Milk, and let it ftand °till the next Morning to fwell; fhred a pound and half of Beef Suet, feafon it with Salt, Pepper a little Thyme, Parfly and Penny-royal, of each a_ handful, fhred very fmall, mix thefe with the Milk and Oatmeal, and three pints of the Blood of a Hog, or that of a Sheep may ferve; when thefe are all well mix’d together, having either Hog’s Guts, or Ox’s Guts ready, well clean’d, and the infides turn’d out, then make a fmall Funnel that will hold a quarter of a Pint, with a Tail about five In- ches long, of a fize that will eafily go into the Gut, Cut the Guts a Yard long, and fill them with the Ingredients, tye them a Span long, and tye the two Ends of that Span together ; then tye in the middle of the Span, and fo you will have two Pud- dings in each Piece ; fill them not too full, but let them be lank ; then boil them for a Quarter of an Hour, taken them out and lay them in a Cullender tocoo]. They will keep for fome time. Another Way, i , f ‘AK E the Blood of an Ox while it is warm, put fome Salt to it, and then ftrain it; and when it is thorough cold putin Groats of Oatmeal, : well APPENDIX. 225 well pick’d, and let it ftand to foak all Night ; the next Morning feafon with Pepper, Cloves, Mace, Nutmeg, and Fennel-feeds; add to them Rofe- mary; Savory, Thyme and Penny-royal, and alfo fome new Milk or Cream, beat four or five Eggs : very well, and put into the Blood with Beef Suet fhred, but not very fmall: Mix all thefe well, together, fill the Guts, being prepared as above directed, and boil them for ufe. Hogs Puddings. Bee the Umbles of an Hog very tender, take fome of the Lights, with the Heart, and all the Flefh about them ; when you have taken out the Sinews, mince the reft very friall, alfo the Liver, add to thefe a pint of Cream, a quarter of a pint of Canary, the Yolks of four or five Eggs, Salt, grated Nutmeg, Cloves, Mace and Cinna- mon finely beaten, fome Sugar, a pretty Quantity of Hog’s Fat, a little Rofe-water, and a few Carra- way-feeds ; roll it up an Hour or two before you put it into the Guts ; rinfe them in Rofe-water and fill them as directed. Io make White or Marrow Puddings, ar AKE two pounds of Marrow or Beef Suet, fhred it very fmall; take a pound and half of Almonds; blanch them and beat them vety fmall with Rofe-water ; grate a pound of Bread, and a pound and a quarter of fine Sugar, a little Salt, one Ounce of Mace, Nutmeg and Cinnamon, twelve Yolks of Eggs, four Whites, a pint of Canary, a pint and half of thick Cream, fome Rofe or O- range-flower Water ; boil the Cream, and tye a P little 226 44 POPE NADAL Xx, little Saffron in a Rag, and dip it in the Crean to colour it. Firft beat the Eggs very well, then ftir in the Almonds, then the Spice, and Sale, and Suet 5 afterwards mix all the Tigredients well to- gether, fill the Guts no more than about half full, put fome bits of Citron in the Guts as you fill‘them. tye them up, .and let them. boil 4 quarter .of an Hour. Another with Currants. a A KEa pound and halfiof grated Bread to two pounds of Beef Suet, thred it fine, add a pound ‘of Currants, Cloves, Cinnamon and Mace, of each a quarter of an Ounce, beaten fine; add a little Salt, three quarters of a pound of Sugar, half'a pint of Sack, a pint of Cream, a little Rofe- water, half a fcore Eggs well beaten, but half of the Whites, Mix all thefe well together ;.. fill. the Guts not more than half full, boil. them a. little, pricking them as they boil to.keep them from breaking. Take them up, lay them to dry. S , Vajganh DIAL? To make Plum) Pottage. ” Beef, boil it to Rags, fo r when cold ‘will be a Jelly, it ftand tillcit: is'cold, ‘take then fer-it over the Fire again,and to, every Gallonoof Broth ‘allow half'a lirain 1t while hot, off the fat very clean ’, co I VC Deft aes 2S sees pound Of NAlLNS OL t ¢ 1¢ Sun, and a ~poundof Cur- clean (pick’d, and. wath’ds alfo ‘tew-two i 7 Frunes, and when .they are plump» take ad } pound oO out. the faireft,; and put in whole, the Remainder pulp thro’ .a Cullender, -! wath’ the ‘Stones: iand Skins clean -with fome Broth 3 ‘add the-crumboof a penny APPEND xX. 24 penny white Loaf grated, to each Gallon of your Broth, and the Quantity of half a Nutmeg to a Gallon, the weight of a Nutmeg of (Cloves and Mace, and the weight of all the Spices of Cinna- mon, grate and beat.the Spice fines. put in for each Gallon half a pintof Sack and half a pint of Claret ;.add Salt and Sugar to your Palate ; when the Fruit. is plump it is enough: Jutt before it is taked off the Fire fqueeze in the Juice of a.Lemon to.each Gallon, and,,put in a Peel or two. Io make Saufages. Pp R.OVIDE Sheep’s Guts, cleanfe them. well; take good Pork, either Leg or Loin, break the. ,Bones fmall, and boil them in juft. as much Water as will cover them; keep it well fcumm’d, and feafon the Liquor with Salt, Pepper, whole Mace, Shallot and Onion; when they have boil’d ‘till all the Goodnefs is out of them, then ftrain the Liquor and fet it by to cool.;,mince the Meat very f{mall,.feafon it with Salt, Pepper, Cloves and -Mace,. all.:beaten, fhred a little Spinach to make it look green, and a handful of Sage and Savory ; add to thefe the Yolks of fome,Eges, and moiften the Meat, Herbs and all, pretty well with ‘the Liquor’ of -boil’d Bones; then roll up fome of:your minced Meat .and fry it,.to try if it be ;to your diking, and if jit-be, fill the,Guts with the Meat. If you: defign them for prefent fpending, you may mince a few Oyfters. with-your, Meat, P 2 nother. 228 APPEND X. Another Wa Ya FY AKE the beft and tendereft Piece of Hogs Fiefh, both fat and lean an equal Quantity, and you may mix Vea! with it if you pleafe; chop thefe well together with a little Shallot, fea- fon with Salt, Pepper, and all Sorts of Spice and favoury Herbs, and a handful of grated Bread ; fill the Guts with thefe Ingredients 5 prick them often to let out the Wind, and to make them fill the better; when they are fill’d fmooth them with your Hand, and tye them in Lengths. If you broil them, let it be on a Gridiron over a flack Fire. You may make Saufages of Veal after the fame manner, taking the Flefh of a Fillet of Veal inftead of Pork, and as much Fat of Hogs Flefh as Fillet of Veal. To make Saufages without Skins. AKE a Leg of either Pork or Veal, take out all the Sinews and Skins, and alfo the Fat, and to every Pound of lean Meat put two Pounds of Beef Suet, pick’d from the Skin: Let the Meat and Suet be fhred feverally, and very fine, fhred a‘ handful of green Sage, mix all well together, and feafon with Salt, Pepper, and gra- ted Nutmeg. Put this Mixture into an Earthen Pan, prefs it down hard, keep it clofe cover’d and it will keep good a Fortnight. When they are ufed let them be roll’d up inas much Egg as will make them roll fmooth ; but ufe no Flour. Make them of a Finger’s length, and as thick as two. Fry them in clarify’d Suet ; let the Liquor be boi- ling APPENDIX. 229 ling hot before you put them in; keep them rolling about the Pan, while they are Frying, To falt Hams, Tongues, &c, AKE three or four Gallons of Water, put to it four pound of Bay-falt, four pound of White-falt, a pound of Petre-falt, a quarter of a pound of Salt-petre, and two Ounces of Prunella falt, and a pound of brown Sugar, boil it for a quarter of an Hour, fcum it well; when ir is cold feparate it from the Bottom, put it into the Veffel you would do the Hams in, put in the Ham ; let it lie in this Pickle for a Month or five Weeks. But Tongues need to lie but a Fortnight. A Clod of Dutch Beef may lie as long as a Ham. Collar’d Beef but eight or ten Days. Dry them ina Stove, or with Wood ina Chimney. P IG: Kieb-e 55, To pickle Afparagus. AKE the largeft you can get, cut off the white at the Ends, and fcrape them lightly to the Head, ’till their green Colour appears very lively ; wipe them with a Linen-cloth, and lay them even in a broad Gally-pot. Strew over them a little Salt and two Pennyworth of Cloves and Mace. Then pour to them as much White- wine Vinegar as will cover them, and let them lie for nine Days. After that pour out the Li- quor, boil it in a Brafs-fkellet, fo large that the Afparagus may be flipt into it and ftov’d down, let them ftand a little, fet them on the Fire ’till P 3 they 230 APP. END. X: they are greens but take care not’ to boil them till they are foft. Put them in order into a Gally- pot, lay them down clofe, and keep them for ufe. To pickle Barberries. i "leee Barberries, pick out the worft to make the Pickle look red; put in’ both White and Bay-fak, till the Pickle is ftrong enough to bear an Ego ;.’boil it for half an Hour, and ftrain it into the earthen — you mmtend to keep them in; and when the Liquor is cold, put in the Barberries, adding as thuch White-wine Vinegar as you fhall think convenient, and half a pound of brown Sugar. Tye them down clofe with Leather and keep them for ufe, To pickle Beet-roots and Turneps. f» OIL the Beet-roots, a in Water and Salt, D a pint of Vinegar, a little Cochineal, and when they are half boil’d, put in the Turneps, having been firft pared, and when they are boil’d take them off the Fire, and keep them in this To pickle Broom-buds. Ty A KE the Buds before they grow yellow on ® the top, make a Brine for them of Vinegar and Salt, fhaking them together while the Salt is melted; then put in the Buds; ftir them once a Day, °till they fuck in the Pickle, and keep them clofe cover*d. To pickle red Cabbage. Ce K E 4 clofe:leaved red Cabbagé, cut it into Quarters, and when the Liquor boils, put in the Cabbage, and let it have ten or a dozen Waulms ; APPENDIX. att Waulms; then make a Pickle of White-wine Vinegar and Claret. You thay alfo put to it Beet- root, boil them firft, and Turneps half boil’d ; they are very’ proper for garnithing Difhes ora Sallad. ° To pickle Elder-buds. OIL Water and Salt together, put in the Buds and let them boil a while; but not till they are tender, then ftrain them, and fet them by to cool. In the mean time boil White-wine Vinegar with two Blades of Mace,-anda little whole Pep- yer, Put the Buds into the Pickle and let them ftand nine Days, then fcald them in a Brafs Kettle fix feveral times, till they are as green as Grafs ; but take Care that they do not grow foft.. Then put them into Pots, and tye them down with Lea- ther. To pickle Colly-flawers. AKE tthe clofeft and whiteft Colly-flowers T you can get, cut thema Finger’s Length from the Stalk, boil thefe for a while in a Cloth, with an equal Quantity of Milk and Water, but they muft, by no means, be made tender. Then take them out carefully, and fet them by to cool. Boil a Quantity of White-wine Vinegar, with Cloves, Mace, and a Nutmeg cut into Quarters, and a little whole white Pepper; fet the Liquor by tocool, then flip in the Colly-flowers, and in three Days they may. be feryed up at Table, P 4 Ta 232 APPEND xX. To pickle Pur lain. "FCAKE Purflain, Stalks and all, boil them in fair Water, and lay them to dry upon a Linen Cloth. When they are thorough dry put them into Gally-pots and cover them with White-wine Vine- gar in which Salt has been diffolved, Io pickle Sampbire. “se A K E Samphire that is green, and has a {weet {mell, gathered in the Month of May, pick it well, and lay it to foak in Water and Salt for two Days; aftewards put it into an Earthen Pot, and pour to it as much White-wine Vinegar as will co- ver it; putit into a Sauce-pan, fet it over a gentle Fire, cover it clofe, and let it ftand till it is green and crifp, but not till it is foft and tender; then put it into the Pan again and tie it down clofe for ufe. Lo pickle Alben Keys, a teks E thofe which are young, plump, and very tender; parboil them in a little’ fair Water, then take a pint of White-wine, half a pint of Vinegar, the Juice of a couple of Lemons, and a little Bay-falt, and boil them together ; let it ftand by till it is cold, then put the Afhen Keys into the Pickle, and cover them from the Air, To pickle Cucumbers in flices. A KE twenty or more large Cucumbers, cut & a them in flices, but not too thin, but do not pare them, lay them in a broad Pan, and lay with them fome Onions peel’d, let them ftand for twenty four Hours, then put them into a Cullender to APPENDIX 233 ro drain; boil three Pints or two Quarts of the beft White-wine Vinegar, with whole Pepper, large Mace and Ginger ; put the Cucumbers into the Jar, and pour the Pickle boiling hot upon them, {top them immediately very clofe, let them ftand for two Days, then boil the Pickle as before till they ‘are green’d. Put the {mall whole Onions into the Jar with them. To keep Artichoke Bottoms for Sauce. AKE Artichokes about Michaelmas, they may be the fmall Sort; boil them till you can take off all the Leaves and Choak; then lay them on Tin-plates, and fet them in an Oven after the Things are drawn out, when it is fo cool that it will not at all difcolour them; let them ftand till they are very dry, then put them into an Ear- thern Pot to keep; tye them down clofe ; fet them in a dry Place; when you would ufe them, put them into fome fcalding Water till they are ten- der, cut them in large Dice; they will look White, and eat very fvene all Winter. To keep Mujfbrooms without Pickle for Sauce. EE A KE large Muthrooms, peel them and take out all the infide, put them into Water, and let them lye for fome Hours ; then ftew them in their own Liquor, and lay them on Tin-plates as you do Artichoke Bottoms, dry them in a cool Oven, repeat this till they are perfectly dry ; put them in a Pot, tye them down clofe, fet them in adry Place. You may feafon them with Mace. and Pepper ; they will not indeed look white, but will eat delicately, and look as well as Truffles. PRE- 234. ARPENBAFY PRESERVING &c: To clarify Sugar in order to Preferving, &c. A KE a Pan convenient as to fize, according to the Quantity of Sugar you would clarify, Break an Egg or two into fome Water with it Shell, whip them with a Whifk, pour them upon the Sugar that isto be melted. Set it on the F ire, ftirring it continually, when it boils, {cum it care- fully ; as the Sugar rifes from time to time, put in a little cold Water, to prevent it from boiling over, and to raife the Scum, alfo adding the Froth of the White of an Egg whipt a-part. When after the Liquor has been thoroughly fcumm’d; there remains only a fmall whitith Froth, which is not black and foul as before ; and when the Sugar on the Spatula appears very clear, take it off the Fire, aud pafs it through a Straining Bag, and it is fuf- ficiently clarified. There are feveral degrees of boiling Sugar for fe- veral Ufes in Confectionary, €¢, The Degrees of boiling are fix, Smooth, Pearled, Blown, Feathered, Cracked, and Caramel, Thefe fix Degrees are alfo fubdivided with refpect to their particular Qualities, as the leffer and greater Sm 100th, the leffer and the greater peatled, Feathered a little and a great deal, and fo of the eft. The Smooth boiling of Sugar @'U GAR has attain'’d to this on of Clari- fication, when if the tip of the Fore-finger be dipt init, and afterwards applied to the Thumb, and opened APPEN DT x. 225 epened a little, a fm all Thread or String ftick to both, which immediately breaking a Drop will reriiain upon the Fins “t. When this String is al- moft imperceptible, the Sugar has. only boil’d, ill it becomes a little Smooth, and when it extends tfelf farther, before ic breaks it is a Sign that the Sugar is very {mooth. The Pearled boiling of Sugar. Ww TEN the Sugar has boiled a little longer, try the fame Experiment, and if in fepa- rating your Fingers, the String continues fticking to both, the Sugar is come to its pearled Quality. The Blown boiling of Sugar. HEN the Sugar has had a few more Waulms, fhake the Skimmer with your Hand, beating the Side of the Pan, and blow the Holes of it, rae one fide to the other, fo that fall Bubbles fly out, the Sugar has attain’d to the Degree call’d Blown. The Feathered boiling of Sugar. HEN after fome other Seethings, you blow through the Skimmer, or fhake it with a back Stroke, ftill thicker and larger Bubbles rife up on high, then the Sugar is become Feathered. The Cracked boiling of Sugar. F you dip the tip of your Finger in Water, and run it into the boiling Sugar, taking it out again with great Quicknefs and then run it again into the Water, and rub the Finger with the other two, rubbing off the Sugar. If it afterwards break ; with COD? eer 24 APPENDIX Rat a fia. Oa Gallon of the beft. French Brandy put 4 8 quart of Orange-flower Water, anda quart of good French White-wine, and 400 Apricot Stones, and a pound and a quarter of white Sugar- candy ; the Stones mutt be juft_ crack’d and put in fhells and all into a large Bottle, which mutt be ftop’d very clofe and feal’d down; fet it in the Sun for fix Weeks ; but it mutt be taken in every Night, and in wet Weather when you either take it in or fet it out, you muft fhake it. After the fix Weeks are expired, you muft let it ftand to fettle, and rack it off till it is perfectly fine, Apricot Ratafia. "YE HIS is made two Ways, viz. either by in- fufing the Apricots cut in Pieces in Brandy for a Day or two, and then paffing it thro? the {training Bag, and putting in the ufual Ingredients ; or elfe the Apricots may be boil’d in White-wine, and by that Means more eafily clarify’d, adding an equal Quantity of Brandy, and a quarter of a pound of Sugar to every quart, with Cinnamon, Cloves, Mace, and Kernels of the Apricots. After all the Ingredients have infufed eight or ten Days, the Liquor is to be ftrain’d again, and put’ into Bottles and fo kept. White Ratafia. A-K E two quarts.of Water, and half a pound <2 of Sugar, half an Ounce of Cinnamon, fome white Pepper, Ginger ty’d up in a Rag, Nutmeg, Cloves and Mace; fet all thefe over the Fire ina Pan or Skillet, and flip in the White of an = oo 38 APPENDIX ass Ege to clarify the Sugar; then fkim it, and boil it till ic is reduc’d to the third part, at leaft; if you perceive that .the Liquor is not fufficiently impregnated with the Ingredients, then take it off the Fire, and adda quart of Brandy, aad pafs all thro’ a ftraining Bag, or thro’ a fine Sieve. You may give it a Scent with the Juice of white Rafp- berries, or with Orange-flower Water. Io make Ratafia of Cherries. RUISE ten pounds of Cherries, put them into an earthen Pot, or rather into a wooden Cafk in which Brandy has been kept for fome time ; then add the Kernels of the Cherries, and a pound and half of Strawberries likewife bruifed, and two pounds and a half of Sugar, a little Cinnamon, half ‘an Ounce of whole white Bopper fome Nutmeg, ten Cloves and five quarts of good Brandy. Let the Vefiel ftand open ten or twelve Dayss then ftop it up clofe, and let it ftand by two Months before you tap it. If you would have your Ratafia fcented with Rafpberries and Strawberries, you may fteep fome of them apart in Brandy with Sugar and Cinnamon,. or the Juice of nie Fruits may be ufed for that Purpofe. You may mingle Mulberries with the Brandy to givesit a Colour, paffing it thro’ a ftraining Bag, as well as thofe of Strawberries and Rafpberries: The Mulberries alfo ferve to give it a Body, and make a very delicious Liquor, when infus’d with the other Ingredients, KQ 4 -_ ° ree ee is wPpPENDI= To make a Sack Poffet. EAT fifteen Egos; Whites and Yolks very well, and ftrain them ; then put thfee quarters of a pound of white Sugar into a pint of Canary, and mix it with the Eggs in a Bafon ; fet thefe over 2 Chafing-Difh, and keep continually ftirring them till it is fcalding hot. In the mean time put fome Bits of Nutmeg into a quart of Milk, and boil it, then put it into the Wine and Eggs, fcalding hot, hold your Hand pretty high all the while you are pouring it; then take it off the Chafing-Dith, and fet it before the Fire for halfan Hour, To make Ujquebaugh. T AKE four quarts of the beft 4yua Vita, a pound of Raifins of the Sun fliced, of Dates and Figs, of each a pound, fliced, half a pound of Liquorice fcraped, half a pound of Annifceds, Nutmeg, Cinnamon and Ginger, of each an Ounce fliced ; put all thefe into a large Bottle to the dqua Vite , ftop it up clofe, and let them ftand to infufe for ten Days in a cool Place, then fweeten it with Sugar-candy pounded, and when it is thoroughly diffolved, ftrain it, and let it ftand till it is clear, put in four Grains of Mufk and Ambergreafe, ENGLISH APPENDIX 2 7 Gay ENGLISH WINES, and other potable Liquors. Cock Ale: A KE two pounds of Raifins of the Sun, wath them, dry them, and ftone them, trufs a young Cock, boil him in Water, and put in two Gallons of Ale with the Raifins ; take four Ounces of Dates, Nutmegs and Mace of each half an Ounce, infufe thefe ina pint of Canary twenty-four Hours, then put them to the Ale, When the Cock is boiled aloft toa Jelly, ftrain and prefs out the Liquor, and put it into a Cafk, putting about a quarter of a pint of new Ale Yeaft to it, jet it ftand and work for twenty four Hours, and afterwards you may drink it ; but it will be better if it ftand three or four Days. If this be too ftrong for your Palate, you may weaken it, to your Mind with comrion Ale as you ufe it, or you may put it into a Firkin of plain Ale, the like Quantity being drawn out. This is an excellent Strengthener or Reftorer of decay’d Nature. Doétor Butler’s purging Ale. AKE Polypody of the Oak and Sena, of each four Ounces, of Sarfaparilla two Ounces, of Annifeeds and Carraway-feeds of each an Ounce, of Scurvygrafs half a Bufhel, of Agrimony and Maiden-hair, of each a Handful. Beat all thefe eafily, and put them into a coarfe Canvas Bag and hang them in three Gallons of Ale, and in three Days time you may drink ic, R scurvygra/s : “a bid oe = a nS APPENDIX. Scurvygrafs Ale. “A KE threé Gallons of Ale, four Ounces of ‘| Sena, three quarters of an Ounce of Rhubarb, one Ounce and a half of Polypody of the Oak, ewo)-Ounces and ahalf of Winter Cinnamon, an Ounce and a half of Bayberries, an Ounce and half of Annifeeds, an’ Ounce of fweet Fennel-feeds, an Ounce of Juniper Berries, Horfe Radifh an Ounce and half, fix Seville Oranges: Cut them in Pieces, and put all the Ingredients into a thin Bag with a Stone in the Bag to fink it. Take_a pint, or a pint and half of the Juice of Garden Scurvygrafs, clarify it over the Fire, and when it is cold put. it into the Ale and tun them, and let all work together for twenty-four Hours, then ftop the Veffel clofe, and after it has ftood fix Days drink a pint warm fafting, and as that works, you may add or diminfh. When the Liquor is out, you may fill it again with Ale, putting in frefh Oranges and Scurvy- erafs.; and the like you may do a third time. Apricot Wine, T AKE twelve pounds of ripe Apricots, ftone and. pare them: fthe ; put fix pounds of good Sugar into feven quarts of Water; boil them to- gether, and as the Scum rifes take it off; and when it has been well fcummed, flip inthe Apricots, and. boil, them till they become ‘tender; then take them out, and if you pleafe, you may put ina Sprig-or two of flowered Clary, and let it have a boilor two more, and when it is cold bottle it up, and in fix Months it will be fit for drinking ; but the longet it is kept ‘the better it will be, for it will hold good:for two Years and more, After it “has been APPENDIX 259 been bottled a Week, your thould try if theré be any Settlement, and if fo,. pour the Liquor off into frefh Bottles, which may be. afterwards feparated again as it grows fine.. The Apricots; that are taken out. may be made into Marmalade,: and will be very good for prefent, {pending ; but ‘will not bo? Keep long, unlefs they be ufed as‘in Preferving, Birch Wine. Py HE Seafon for procuring the Liquor. from Trees, is fromthe latter end. of February till the latter end of March,--while.the Sap is rifing and before the Leaves. thoot out 3: for when the Sap is. become forward, and the Leaves begin to appear, the Juice by being Jong digefted)ini the Bark, grows thick and coloured, which was-before thin and clear. The Method of procuring the Juice is either by boring a Hole, or making an Incifion in the Tree ; and putting in a Faucet, and it will run for two or three Days together without hurting the Tree; or which is better, it may: be) proctitéd from the Boughs, by cutting them fo asito leave their Ends fit to go into the Mouths of Bottles, which being hanged and ty’d on feveral Boughs, the Liquor will diftil into them. very plentifully.. “So © that where there is good Store. of thefe Trees, many Gallons of Juice.may be gathered ina Day. But in order to preferve it’ in! good Condition for Brewing, and that it may not turn fowre, till: you. have gotten the Quantity. you. defign, ‘the Bottles in which. it was diftilled, muft> be im- mediately well ftopped, the Corks waxed or ro- fined, and expofed to the Sun, R 2 The 269 APPENDIX. The Method of making it is thus; to every Gallon of Birch Liquor puta quart of Honey, ftir them well together; put in a few Cloves and a little Lemon-peel, and let it boil for near an Hour, and {cum it. well continually as it rifes, and fet it. by till it is grown cool; then put in two or three Spoonfuls of new Ale Yeaft to fet ita working ; and when the Yeaft begins to fettle put it into a Rundlet that will juft hold it, and let, it ftand fix Weeks; or longer if you pleafe, and then bottle it, and it willbe fitto drink in a Month, It will keep good a Year or two. If you have a Mind to ufe Sugar inftead of Honey, put in two pounds to a Gallon or more, if you would keep itlong. This Wine is not only very. wholfom, but alfo pleafant. It is a moft rich Cordial, good in curing Con- fumptions, the Phthifick, the Spleen, and alfo fuch inward. Difeafes-as\ accompany the Stone in the Bladder, And Dr Necdbam {ays he has often cured the Scurvy with the Juice of Birch boiled with Honey and Wine, It is alfo good to abate Heat‘in a Fever. Birch Wine as made in Suffex. T A KE the Sap of Birch frefh drawn, boil it as long as any Scum rifes; to every Gallon of Liquor put two pounds of good Sugar ; boil it it half an Hour and {cum it very clean; when it is almoft cold, fet it with a little Yeaft fpread ona Toaft; let it fland five or fix Days in an open Vefiel, ftirring it often, then take fuch a Cafk as the Liquor will be fure to fill; and fire a large Match dipt in Brimftone, and put it into the Cafk and ftop in the Smoke, till the Match is extinguifhed s I always APPENDIX. 561 always keep it thaking, then fhake out the Afhes, and as quick as poffible ; then pour in a pint of Sack or Rhenifh, which Tafte you like beft,* for the Liquor retains it. Rinfe the Cafk well with this, and pour it out 3 pour in your Wine and ftop it clofe for fix Months, then if it is perfectly fine, you may bottle it. Cherry Wine. ICK off the Stalks and ftone your Cherries, & prefs out the Juice, and to each Gallon put two pounds of Sugar, put it in a Cafk, fet ita working, and when it has done, {top it up for two Months, then bottle it off, putting a little Sugar, and after it has ftood fix Weeks, it will be fit for Ute. Cherry Wine as it is made in Kent. HEN the Red Cherries are full ripe, {trip them from the Stalks, and ftamp them, as Apples, till the Stones are broke, then put it into a Tub and cover it up clofe for three: Days and Nights; then prefs it in a Cyder-prefs, and put your Liquor again into a Tub, and let it {tand clofe covered two Days more; then take off the Scum very carefully, for fear of jogging, and pour it of the Lees into another Tub, and let it ftand two Days more to clear, then fcum and pour it off as before. If your Cherries were full ripe and fweet, put no more than a pound and a half of good Sugar to each Gallon of Liquor: ftir it well together, and cover it clofe, and ftir it no more till the next Day, then pour it carefully off the Lees, as before ; let it ftand again, and do the Rn? fame 9 ~o-— - > z * 262 ARREN BD EX. fame the next Day into the Veflel you keep it in, If you fee the Lees\are grofs and like to make it fret, you may repeat it oftner. When ’tis fettled, ftop it till feven or eight Months are paft; then, if it is perfectly fine, bottle it; if not, draw it off into another Veffel, and ftop it up.as much longer. It will keep feven Years, if bottled fine, and it 1s not proper to drink till’tisa Year old, Our Englifob want only Age to equal, if not exceed all Foreign Liquor. Black-Cherry Wine. OIL three Gallons .of Spring-water for an Hour, then bruife twelve pounds of Black- Cherries; but don’t break the Stones; pour the Water boiling hot on the Cherries ; ftir the Cher- ries well in the Water,.and let it ftand for twenty- four Hours; then ftrain it off, and to every Gal- - lon put near two pounds of good Sugar, mix it well with ‘the Liquor, “and let it ftand one Day longer ; thea pour°it off clear ‘into the Veffel, and ftop it clofe? Let it‘be very fine before you’ draw it off in Bottles, Morella Cherry Wine @ S made after'the fame Manner, the Fruit being = pick’dand bruifed without breaking the Stones. This: Math being let ftand.in an open Veflel for twenty-four Hours, muft be afterwards prefs’d in a Hair Bag, and two pounds of fine Sugar put to every Gallon of Liquor, and after it has done working, being ftopp’d up clofe for three or four Months, it may be bottled, and will be fit for drinking in two Months : T6 APPLE N DT Ss: 263 To make Clary Wine. AKE twelve pounds of Malaga. Raifins, after they have been pick’d fmall and chop‘d, put them into'a Veffel, and a quart of Water to each pound. Let them ftand to fteep for ten or twelve Days, being kept clofe cover’d all the while ftirring them twice every Day ; afterwards ftrain it off, and put it up ina Cafk, adding a quarter of a Peck of the Tops of Clary, when it isin Bloffom ; then ftop it up clofe for fix Weeks, and afterwards you may bottle it off, and it will be fit to drink in two or three Months. It will havea great Settle- ment, therefore it fhould be tapp’d pretty high, of drawn off by Plugs. Cowfip Wine. CE O every Gallon of Water put.two pounds of Sugar ; let it boil for an Hour, then fet. it by to cool ; make a good brown, Toaft and {pread it well on both. Sides with Yeaft ; but before you put it in, put in an Ounce and half of Syrup of Citron to each Gallon of Liquor, and beat it well in, then put in the Toaft whilé it is of a proper warmth for working, and-let it work, -which it will do for two Days during which time put ia your Cowflip Flowers, a litle bruifed, . but: not much ftampeds; a peck to each Gallon. and two Lemons flic’d with the Rinds.to each Gallon; add a pint of White. or Rhenifh. Wine to each: Gallon, and let it ftand two Days, then tun it up. ina fweet Cask. Mary-gold Wine is made the fame way. R 4 Currant 264 HP'*P BND FT X. Currant Wine. ET the Fruit be gathered when thorough ripe , bruifed oand ftrained, then diluted with an equal Quantity of Water boiled with refined Sugar, a pound to each Gallon of Liquor, i.e. the Wine thus mixt with Water, Let the Water be firft boil- ed with the Sugar, and having ftood till it is cold, put in your Currant Juice; diffolve in the fame Liquor or in White-wine, half an Ounce of Ifing- glais for every four or five Gallons of your mixt Liquor. This being put in will raife'a very thick Scum, abd leave your Liquor indifferent clear, which being drawn out of the open Veffel either by a Tap or Syphon into a clofe Cafk, it ‘will finifh its working, and will become very clear in three Weeks or a Month, after which time it may be bottled with a Lump of Loaf Sugar. This at’ the time of bottling, and for fome time after, will have a {weet fowre Tafte ; but having been bottle fix or eight Weeks, it will be a delicious, rich Wine, as tranfparent as a Ruby, of a full Body, And by how much the longer it is kept in the Re- frigeratory, by fo much the Liquor will be the more vinous, Dam/fon Wine. PY U T two pounds anda half of Sugar to every Gallon of Water ; boil them for three quar- ters of an Hour, and {cum them very well, and to nai Gallon’ put five pints of Damfons ftoned. Boil them till the Liquor is of a very fine Colour, then ftrain it thron ugh a fine Sieve, work it for three or four Days in an open Veffel, then pour it off from @ APPENDIX 265 from the Lees, and work it in that Veffel as long as it will work, then ftop-ic up for fix or eight Months; at which time, if it be fine, you may bottle it off, and it will keep a Year or two, Elderberry Wine, O every Gallon of Water put four. pound of Malaga Raifins chop’d {mall, let.thefe ftand in an open Veflel for a Week or nine Days, a Cloth being laid over it, ftir them well every Day 5 then draw off what Liquor will run and prefs the reft out of the Raifins. in a Hair Bag, and put the Liquor:up ina clofe Cask, Boil and fcum this Liquor very well, then to every Gallon of this Li- quor put in a pint of the Juice of ripe Elderberries cold, and afterwards ftop.it clofe, and let it ftand for fix Weeks, then draw it off, as far as it is fine, into another Veffel, and put half a pound, of com- mon Sugar to every Gallon of Liquor, and when it is become pure and fine, bottle it for Ufe, Elder- Flower Wine. OIL five Gallons of. Spring-water, and pour it fcalding hot upon a large Handful of EI- der-Flowers dry’d; the next Day put 25 ib of Maiaga Raifins pick’d and chopp’d into the Water, ftirring all well together twice a Day for twelve Days or a Fortnight ; prefs the Juice well, put it in a Cask that will fit it, and ftop it up two or three Days till it works, and a few Days after ftop it up clofe. It will clarify it felf in two or three Months, at which time you may draw it off into Bottles, Gilliflower \ a | 266 AP BM MA BX Gilliflower Wine. O-three Gallons: of Water put. fix pounds of the beft Powder Sugar, boil the Sugar and Water together for the Space of half-an Hour, keep {cumming it as the Scum rifes; let it ftand to cool, beat up three Ounces of Syrup of Betony, with a large Spoonful of Ale Yeaft, put it into the Liquor and brew it well together ; then having a Peck. of Gilliflowers cut from the Stalks, put them into the Liquor Jet them infufe and work together three. Days, covered with a Cloth, ftrain it and put it into a Cask, and ler it fettle for three or four ‘Weeks, then bottle it. Goofeberry Wine, L ET your, Goofeberries be gathered. before they. are too. ripe, and to every. twelve. pounds of Goofeberries take four pounds of Sugar and a Gal- lon of Water. Stamp the Goofeberies and let them fteep in the Water twenty-four Hours; then ftrain them and» put the Liquor into a Veffel, and let it ftand clofe ftopped up for two or three Weeks, and if it prove fine, draw it off, otherwife let it ftand ‘a. Fortnight longer, and then bottle it; but rack it off, or ufe Ifing-glafs if it be not fufficiently fine, Another Way. ‘OR every four pounds of ripe Fruit ftampt; take a Gallon of Spring-water and a pound of fine white Sugars boil the Water and Sugar toge- ther, {cum it well and pour in the Juice of the Fruit 3. when the Liquor is boil’d again, let it be , 4 u taken APPENDIX, 267 taken off the Fire and paffed thro’ an Hair Sieve, let it ftand till it is throroughly cold, then put it in- toa Stean-pot and let it ftand for a Week, then bottle it, flipping in a Piece of Loaf Sugars big as a Nutmeg, and in a quarter of a Year-it will be fit to drink, and will keep good a whole Year, Pearl Goofeberry Wine. R UISE the Goofeberries and let them ftand all Night; the next Morning let them be {queezed or preffed out, fet the Liquor to fettle for fix or eight Hours, then pour off fo much as is clear, and to every Gallon of Liquor put three pounds of double-refin’d Sugar broken into: fmall Lumps. Put all into the Veffel with a Bit of Ifing- glafs and ftop it up. Let it ftand three Months, and then bottle it, flipping ina Lump of double- refintd Sugar into each Bottle. This is called the fine Goofeberry Wine. White Hippocras. AKEa Gallon of Lifbon White-wine, two pounds of Sugar, two Ounces of Cinnamon, four Corns. of whole black Pepper, a little Mace and two Lemons; cut the Lemons into quarters. Let thefe ftand to infufe fome time in the Wine, and afterwards pafs all through a ftraining Bag, which is to be hanged up, and a Veflel fet under it to receive the Liquor; you fhould keep the Bag open by the means of two. Sticks fet acrofs. The Hippocras ought to be ftrained three or four times, and if it does not pafs freely, you may adda Wine Glafs of Milk, which will foon facilitate its pafling, If you would have it {cented with Mufk or Amber, wrap 268 A Po Py By Nv BD IAX. wrap up a Grain of it beaten with Sugar in Cotton, and ftick it at the End of the ftraining Bag. Red Hippocras. % UT a Gallon. of Claret into an earthen Veffel, put to it two pounds of Sugar beaten in a Mortar, a dozen of fweet Almonds ftampt with a Glafs of Brandy ; add to the Infufion a Dram of Cinnamon, a little long Pepper, four Grains of white Pepper, a Blade of Mace, and fome Corian- der Seeds, all thefe bruifed a-part. Cover the Veffel clofe, and let all thefe infufe for an Hour, ftirring it often with a Spoon, that the Sugar may diffolve and incorporate. ..Then add a Glais of Muk, and pafs all through the ftraining Bag. as before, Lemon Wine. ‘Ty A K E a dozen of large Malaga Lemons, pare 4 off the Rind, cut the Lemons and fqueeze out the Juice, put the Rind to fteep, and add to it two quarts of Brandy ; let it ftand in an earthen Veffel for three Days clofe ftopt, then fqueeze another dozen of Lemons, and add a Gallon of Spring- water to them, and as much Sugar as will fweeten the whole to your Palate. . Boil the Water, the Le- mons and the Sugar together, and let it ftand till it is cool; then add to it a quart of White-wine, and the other Lemon and Brandy, and having mixed them together, run. it through a Flannel Bag into the Veffel you would keep it in, in which Jet it fland three Months and bottle it off for Ufe. Let the Bottles be well cork’d and kept cool, and it will be fit to drink in a Month or fix Weeks. Mead, APPENDIX. 269 Mead. ‘T AKE fix Gallons of Water, and flip in the whites of three Eggs, mix them well with the Water, then put in ten pounds of good Honey, let the Liquor boil an Hour, then add Cinnamon, Cloves and Mace, and a Sprig of Rofemary. When it is grown cool, put a Spoonful of Yeaft to it, and put it up into the Cafk, filling the Cafk, and as it works keep filling up the Veflel, and when it has done working ftop it up clofe, and when it is come to be fine, bottle it for Ufe. To make finall white Mead. AKE fix Gallons of Spring-water, and having made it hot, diffolve in it fix quarts of Honey and two pounds of Loaf Sugar, boil it for half an Hour and keep fcumming it as long as any is boiling ; pour it out into a Veffel and fqueeze in the Juice of eight Lemons, and the Rinds of no more than four, about forty Cloves, four Races of Ginger, a Sprig or two of Sweet-Briar and of Rofemary. And after it has ftood in the Veffel till it is no more than Blood-warm, {pread five or fix. Spoonfuls of Ale Yeaft upon a good brown Toaft, and put it in. Put it up into a Cask fit for it, and after it has ftood five or fix Days, you may bottle it. White Metheglin. AKE Sweet Marjoram, Sweet Briar Buds, Strawberry Leaves and Violets of each two Handfuls, of double Violets (if they are to be had) broad Thyme, Borage, and Agrimony, of each two 270 HPPENA DT two Handfuls, fix or eight Tops of Rofemary, the Seeds of Carraways, Coriander and Fennel, of each four Spoonfuls, and fix or eight large Blades of Mace, \ Boil all thefe Ingredients in fixteen Gallons of running Water for three Quarters of an Hour or better, fcum: and ftrain the Liquor, and having ftood till it is lukewarm, put to it as much of the bef Honey as will make it bear an Ege the breadth of a Six-pence above the Water; then boil it again as long as any Scum will rife, and fet it to cool ; when it is almoft cold, put in a pint of new Ale Yeaft ; and when it has work’d ‘till you per- ceive the: Yeaft to fall, tun it up and fuffer it to work in ‘the Cask, till the Yeaft has done rifing, fillit up every Day with fome of the fame Liquor, ftopping it up. Put into a Bag a couple of Nut- megs fliced, a few Cloves, Mace and ‘Cinnamon all unbruis’d, and a:Grain or two of Musk. A little before Michaelmas is the bef time to make this Metheglin in, and it will be excellent to drink the beginning of the Spring following. Metheglin. A. KE live Honey, which naturally runs from the Combs (that from: Swarms of the fame Year is beft) and put fo much of it into clear Spring- water, as both together will make about twenty Gallons, being made fo ftrong with the Honey, when thoroughly. diffolv’d, that an Egg will not fink to the Bottom, but fwim up and down in it ; then boil this Liquor in a Copper Veftel (or if you have not that, a Brafs one may ferve) for about an an Hour or more, and by that time the Ege will {wim “above the Liquor about the breadih of a Of APPENDS 271 Groat, then let it cool. The next Morning you may barre] it up, putting in an Ounce anda quarter of Ginger, better than half an. Ounce of Cinnamon, of Cloves and Mace, each an Ounce and a quarter, all grofsly pounded; for. if it be beat fine, it will always float in the Metheglin and. make. it foul, and if the Spices be put in while it is hot, ‘they will Jofe their Spirits. Put ina fmall Spoonful of Yeatt at the Bung-hole to augment its working, but it muft not be left to ftand too cold at firft, for that would hinder its Fermentation. As foon as it has done working, it muft be ftopt up clofe, and let ftand for a Month, and then boiled off, and if then fet into a Refrigeratory, \it will be a moft pleafant vinous Liquor, and the longer it is kept the better it will be, You may judge of its Strength by the floating of the Ege, and it may be made ftronger or {maller, at pleafure, by adding more Honey or more Water. And the more it is boiled, the more pleafant and more durable it will be, It is not neceffary to fcum the Metheglin while it is boiling, for the Scum being left behind, will help its Fermentation, and afterwards render it the clearer, it being commonly believed that it unites again. Mum, The Receipt for making it according as it is recorded in the Town-boufe of Brunfwick. A KE fixty three Gallons of Water that has been boiled to the confumption of a third part; brew it according to Art with feven Buthels I of 272 APPEND I X: of Wheat Malt, one Bufhel of Oatmeal, and one, Bufhel of Ground Beans. When it is tunned, let not the Hogfhead be too full at firft, and as foon as it begins to work, put into it of the inner Rind of of Fir three pounds, Tops of Fir and Birch one pound, Carduus Beneditius three Handfuls, Flowers of Rofa Solis a Handful or two, Burnet, Betony, Marjoram, Avens, Pennyroyal, wild Thyme, of each a Handful and a half; of Elder-flowers two Handfuls or more, Seeds of Cardamom bruif- ed three Ounces, Barberries bruifed one Ounce, Put the Herbs and Seeds into the Veffel when the Liquor has wrought a-while; and after they are added, let the Liquor work over the Veffel as little as may be. Fill it up at laft, and when it is ftopt, put into the Hogfhead ten new-laid Eggs unbroken or crack’d. Stop it up clofe, and drink it at two Years end, Englifo Brewers ufe Cardamom, Ginger and Safflafras, inftead of the inner Rind of Fir; alfo he Rinds of Walnuts, Madder, red Sanders, and Elecampane. Some make it of Strong Beer and Spruce Beer, and where it is defigned chiefly f its phyfical Virtues, fome add Wax ct: Brook-lime and wild Parfley, with fix Handfuls of Horfe-radifh rafp’d to every Hogfhead, ac- cording to their particular Inclination or Fancy. ot Orange Wine. sounds of fingle-refin’d Sugar of Spring-water, and the Eggs well beaten, and let the Water id boil it for three quarters of an € eg cold ; Hour, and keep {cumming -it as faft as the Scum ed rifes, AP PS ENS DP & 273 rifes, then take it off the Fire and let it ftand till it is cold; then put in fix Spoonfuls of Yeaft, and fix Ounces of Syrup of Lemons, and the Juice and Rind of fifty Seville Oranges thin pared, but let not any of the Seeds or of the white part go in ; {train it arid let it ftand forty eight Hours inan open Pan, then put it up into’a clofe Veffel ; let it ftand three or four Days, and then ftop it down. ~ Let it {tand three Weeks, then draw it off into another Veffel, and add to it two quarts of Rhenifth or White-wine,' and ftop it up clofe, and let it ftand five or fix Weeks, and it will be fine enough té bottle, and in a Month more it will be fit for drinking. Orange Wine with Raifins. "YT. AKE twenty. pounds of new: Malaga Rai- fins, let them be pick’d clean and: chopp’d fmall, then take fifteen large Seville Oranges; pare four or five of them as thin, as) tho’ for perferving, Boil twenty quarts of foft Water tilla third part is confumed, Jet..it cool alittle, then pour three Gallons hot upon your Raifins and Orange-peel; ftirring them well together, cover it up clofe, and let it ftand five Days, ftirring it once or twice every Day, then pafs it through a Hair Sieve, preffing it as dry as you can‘ put up the Liquor ina Cafk that it will fill, then put to it the Rinds of the reft of the Oranges, cut as thin as the firft; then make a Syrup of the Juice of all the fifteen Oranges, with about three quarters ‘of a pound of white Sugar, which muft be made the Day before it is tunned up. Let it be well ftirred together and ftopp’d clofe ; and ftand two Months to clarify, and then bottle it 274 WP LN DEX. off, it will be the better for keeping, if you keep it three Years. Perry. HE beft fort of Drink made of Pears, is fuch ; as is made of thofe that have a vinous Juice, are not fit to be eaten, nay, are fo harfh, that fome will not eat them. The Goofeberry Pear, the white and red Horfe Pear, the Lullarin Pear, the John Pear, the Bear-land Pear, and Choke Pear, are thofe that bear the Name of the beft for this Purpofe ; and the redder they are, the more are they to be preferred. As for the Method of making this Liquor, it is the fame as that of Cyder; only it muft be noted, that the Pears fhould be very ripe before they are ground; and fome advife to mix Crabs among the Pears of weakeft Juice to mend the Liquor. Your Pears fhould not be too ripe before you srind or pound them, becaufe if fo, their Pulp will not eafily let go its Juice; and to fome Pears ofa fweet Tafte, it is beft to mix fome Crabs with them. Quince Wine. GiHEA N the Quinces with a coarfe Cloth, 4 then grate them on large Graters; and fqueeze them thro’ a Linen Strainer to clear them from the grofs Thicknefs; then fqueeze it thro’ a Flannel Strainer, to clear it fromall the Thick that remains. To every Gallon of this Liquor put two pounds of fingle Loaf Sugar ; let it diffolve and pour it off feveral times as it fettles to the Bot- tom; dothis a Night anda Day. When it is fine, put APPENDIX. 275 put it into your Veffel; but don’t ftop it down for a Week, nor bottle it in fix Months, then you may, if it is perfectly fine ; if it is not, draw it into another Veffel, and ftop it up again. All Englifo Wines muft be put in cool Cellars, Raifin Wine. B OIL four Gallons of Spring+water for half an Hour, ftone four pounds of Raifins, put them into a Stean with four pounds of Sugar, the Rinds of four Lemons, and the Juice of eight ; then pour the boiling Water on the Ingredients in the Stean, cover it and let it ftand for ed or fix Days, after. wards ftrain it out and bottle it up, and it will be fit to drink in about a Fortnight. This will be a very pleafant cooling Drink in hot Weather. Ra/fpberry Wine. O as many pounds of Rafpberries as you have, put fo many pounds of Sugar, and let them ftand two Days inan earthen Pot, ftirring and bruif= ing them frequently, then put them into a woolen Bag, and hang them fo that the Liquor may drop into a Milk-pan, or fome Veffel of the like Sort for twenty-four Hours or more $ then put the Liquor into a Stean with a Faucet in it, and let it ftand to work, and in feven or eight Days take off the Scum ; and if it be any thing fine bottle it up, and at the end of another Week decant it, referving the Settlings in the Bottoms of the Bottles, which. may afterwards be put together into a Bottle by it felf, and the Bottles are to be fhifted twice after this man- ner, or.as long as there is any Settlement to be found in them, . S 2 Lo 276 APP END ax. To make Sage Wine. T A KE fifteen pounds of Malaga Raifins clean pick’d and fhred fmall, and two Pecks of green Sage, chop it fmall, then having boiled two Gallons and a half of Water very well, let it ftand till it is no more than luke-warm, then pour it into a Vefiel to the Raifins and Sage. Let them ftand for fix or feven Days, ftirring them two or three times a Day; afterwards ftrain and prefs out the Liquor from the Ingredients, put it up in a Cafk and let it ftand for fix Months; then draw it off into another Veffel, and when it has ftood to fettle two Days, bottle it up, -and it will be drink- able ina Month or fix Weeks; but will be beft when it isa Year old, Stepney or Raifin Wine. NAKE fix pounds of Raifins of the Sun fhred, three pounds of good Powder Sugar, the Juice of fix Lemons, and the Peel of three whole. Boil them half an Hour in fix Gallons of Spring-water, then take it off the Fire and pour it into a Stean, cover it clofe for three or four Days, ftir it twice a Day, put ina little Spice, Sugar and Rofe-water 5 afterwards {train it out, bottle it up, and it will be fit to drink in a Fortnight or three Weeks. There may be added to it Cowflips or Clove Gilliflowers, according to the Seafon of the Year. To make Cyder. = Apples fo thoroughly ripe that they will eafily fall by fhaking the Tree. The Apples proper are Pippins, Pomewaters, Harveys, az or APPENDIX. 279 or other Apples of a watery Juice, either grind or pound them, and fqueeze them ina Hair Bag, put the Juice up into a feafoned Cafk. The Cafk is to be feafoned with a Rag dip’d in Brimftone ty’d to’ the End of a Stick, and put in burning into the Bung-hole of the Cafk, and when the Smoke is gone, wafh it with a little warm Liquor that has run thro’ a fecond Stra ining of the Mure or Mufk of the Apples. Put into the Cafk, when the Cyder is in, a Bit of Pafte made up of Flower, and ty’d up in a thin Rag ; let it ftand for a Week, and then draw it off from the Lees into another feafon’d Cafk. Some adivife to put three or four pounds of Raifins into a Hogfhead, and two pounds of Su- gar to make it work the better. The beft Way to fine it is to rack it off often, and always into {mall Veffels, keeping them clofe bung’d, and only a {mall Vent-hole, and if it fhould work after racking, you may put fome Raifins into the Veffel for it to feed upon, and to bottle it off in March, or if you bottle it up. After it has ftood but a Week or thereabouts, you muft not ftop the Bottles for twenty-four Hours; nor muft they be filled within an Inch of the Cork or more, left it fhould burft ; and when you have cork’d them, it willbe convenient to open them once a Day for fome time. If you bottle it for prefent Drinking, put in a Lump of Loaf Sugar. In order to keep it in the Winter, fet it ina warm Place in cold Weather, S 3 Te APPENDS X. To make Royal Cyder, W HEN the Cyder is fine and paft its Fer- Y mentation, but not ftale, put to each Gal- jon of Cyder a pint and half af Brandy or Spirits drawn off from Cyder, and alfo half a pint of Cyder Sweets to every Gallon of Cyder, more or lefs, according to the ‘artnefs or WHarfhnefs of the Cyder. The Spirits and Sweets muft be mixed together, and mixed with an equal Quantity of the Cyder, as then they are to be put into the Cafk of Cyder, and all ftirred together well with a Stick at the Bung-hole for a quarter of an Hour, and the Epig: hole muft be well ftopp’d down, and the Cafk rolled.about ten or twelve times to mix them well together. Let it ftand for three or four Months, and you may either drink it or bottle it. To order Cyder after the beft Manner. Aving brimfton’d and fcalded the Vefiels, as before directed, put a pint of the beft Ma- laga Sack into a Hogfhead, when it has been well dry’d, ftop it clofe and roll it up and down every way to feafon it, then tun the Cyder, but fill not the Veffel by a pretty deal, but leave room enough for it to work, and flop it very clofe to keep in the Spirits : The Cyder mutt alfo be watch’d every Day, and when it begins to make much noife in Work- ing, draw off a Glafs to give it vent, orthewife it will burft the Hogfhead, When it is fine, draw it of into other. Cafks, and after that into Bottles, when it is ft, 2 & ta wMAPREN DT xX. 279 To make Cyder fweet. EAT the Whites of twenty Eggs to a Glair, and mix it with four Gallons of Water, add to this a quarter of a hundred Weight of Sugar, but only one half of the Sugar into one half of the Egg-water, fet it over a gentle Fire, and ftir it about well, till the Sugar is diffolved, then put in more of the Egg-water; to prevent it from boil- ing too high, by a quart at a time, till you have put in all your Egg-water, fcum it as it rifes, and when it has done rifing, and the Sweets are clear, add the reft of your Water, and boil it to the Con- fiftency of a Syrup. To recover any Cyder that is decay’d, although it be quite four. R OM a Hogthead of pale, four Cyder draw F out as much as by boiling with fix pounds of brown Sugar-candy will make a perfect Syrup. Let the Syrup ftand till it is thoroughly cold, pour it into the Hogfhead and ftop it up clofe. This will raife a Fermentation, but not a violent one. There muft be room in the Veffel for the Cyder to work, and in a few Days it will be fit to drink. To make Cyderkin, or Water Cyder. P ARE half a Buthel of Apples, core them and boil them in a Barrel of Water, till a third part is confumed, ftrain it and put the Liquor to a Bufhel or more of ground or ftamp’d Apples unboiled ; let them ftand to digeft for twenty four Hours, prefs out the Liquor and put it into Cafks, let it ferment, then ftop it up clofe; but give It S 4 ; vent a 28a APPER D & xX. vent frequently, that it may not burft the Cafk, and when it has ftood till it is fine, you may either drink or bottle it COSMETICS, & For Hleat and Pimples in the Face. ew" AK E Liverwort that grows in a Well, ftamp it and {train it, put the Juice into Cream and anoint your Face as often as you pleafe. Alfo you may drink the Juice of Liverwort warm, to cool the Heat of the Liver, An Oil to take away the Heat and Shining of the Nofe. ry AKE eS Ounces of Gourd Seeds, crack 4 them, take out the Kernels and peel off the Skins’; bandits eae Ounces of bitter Almonds and make an Oil of them, and anoint the Nofe with the Oil. ‘The Gourd Seeds muft weigh three Ounces when peeled, Io fweeten the Breath, T AKE the Flowers and Tops of Rofemary, dry them; alfo Cinnamon, Cloves, Mace, and Su Bakar of each a {mall Quen tity, dry them and reduce them to a fine Powder, pat fome of this Powder into a new-laid Egg, and fup it up ina Morning fafting for feven Days fucceffively, and it will render the I Breath fweet. Ta - AP PEN DT X. 281 To take away Freckles or Morphew. INGLE eight Spoonfuls of May-Dew with two montis of Oil of Tartar. Wath the Parts where the Freckles or Morphew are, and Jet it dry on of it felf, it will clear the Skin of them. For Redne/s of the Eye. fer a Wial Glafs full of running Water, put into it the Quantity of a ase Nut of fine Sanguis Draconis, and it will help it, Another for Heat and Pimples in the Face. A K Ea {mall Handful of Strawberry Leaves, as much Cinquefoil, the fame Quantity of Tanfey, or of Mallows, and four Handfuls of Plantain Leaves, pick them clean, put them into an Alembick, and alfo two quarts of Milk from the Cow, when it has dropp’d a quart, draw off no more. Wet a Linen Cloth in this diftilled Water, and wafh the Face with it, at Night jn Bed, and feveral times in the Day if you pleafe. The beft time to make this Water in, is May. It may be kept in a Glafs Bottle the whole Year. Another. SAKE a quart of running Water, put it into an earthen Pipkin, with half an Ounce of white Mercury finely powdered, fet it on the Fire, keep it clofe covered, but when you are {tirring it, let it boil till one half is wafted ; in the mean time boil the Whites of three new-laid Eggs, for halfan Hour or more, then flip them into the Liquor, 282 APPEND I X. Liquor, when you have taken it off the Fire; add to it fome Juice of Lemons, and a quarter of a pint of new Milk, and two Ounces of Almonds blanched and pounc ed, and alfo a quarter of a pint of Damafk Rofe-water. Strain it, and let it {tand three Wecks before it is usd, wafh with it, and it will render the Face fair. To clear the Face from Freckles. A KE a pint of White-wine Vinegar, a pint of Malmfey Wine, and a pint of Honey, Roch and Plume Allum a quarter of an Ounce, » white Flowers de Luce and Beans, each four Ounces, of Strawberries three quarters of a pound. —Diftil all thefe in a moderate Sand-bath for a Fortnight. Dip a fine Rag into this Water, and when you go to bed at Night, lay it to the freckled Parts, and. wath them the next Morning with Nenuphar Water. Virginal Milk for the fame Ufe. AK Ean Ounce and half of Benjamin, and a quarter of an Ounce of Storax, beat them to a grofs Powder, pour on them a pint of Spirit of of Wine; let the Bottle be large enough, that it may be but half full, Lute the Veffel well, and cover it round about ina Horfe Dung-hill for three Days to digeft, then filtrate the Liquor, 4. ¢. ftrain it through a Sheet of Cap-Paper, put it ina Bottle and keep it well ftopp’d. This is very effectual in taking off Freckles, é?c. Some fcent it with three Drops of Balfam of Peru. For APPENDIX 283 For a pimpled Face. PYS AK E Roch Allum, common Salt and live Brimftone, of each half an Ounce, of white Sugar-candy and Sperma Ceti, of each one Dram, pound them an id fift them fing put them into a pint Bottle, add white Lily-water and Spring-water, of each an Ounce and half, anda quarter of a pint of Brandy; fhake them well together and fer it by for Ufe. When you go to Bed bathe the Face well with chis Wath, fhaking the Bottle, lay a Linen Rag dipp’d in it over the Face, and ina Week ora Fortnight at moft it will perfe@ly cure, To make a Pajfte for the Hands. } A KE halfa pound of bitter Almonds blanch A and pound them, and as you are pounding them, put in a Handful of fton’d Raifins, and pound them together till the Mafs is well incor- porated and vane fine ; then add a Spoonful or two of Brandy, the fame Quantity of Ox Gall and two Spoonfuls of brown Sugar, and the Yolks of a couple of fmall “BBS, or of one large one; and after thefe have been all beaten well together, except the Almonds, let it have two or three boils over the Fire, putin the Almonds. Put it upin a Mie the next Day cover it clofe, keep it cool, and i will keep good half a Year, To take off Freckles. THER May-Dew off from the Corn, and to four Spoonfuls of it add one Spoonful of Oil of Tartar newly drawn ; mix them well together, wath the Face often with it, and do not wipe it, but 284 APPENDIX. but let it dry of itfelf. When May-Dew cannot be had, Bean Flower water, or Elder Flower water will do very well. To make Pomatum. FU AK Etwo Ounces of Oil of bitter Almonds, almoft two Drams of white Wax, flice it very thin, put it into a Gallipot; put the Gallipot into a Skillet of boiling Water, and then put in four Drams of Sperma Ceti, and as foon as ever you have ftirred it together, then put inthe Oil of Almonds, then take it off the Fire and out of the hot Water, and keep ftirring it till it is cold, with a Knife made of Bone; afterwards beat it up in Rofe water till itis white. Let it be kept in Water, and the Water be changed once a Day. A good Wajb for the Face. AK Ea Piece of Camphire of the Size of a TL Goofe Egg, break it into Bits, put it into a Bottle or leffer Pieces to that Quantity, fill the Bottle with Water, let it ftand a Month, then put one Spoonful of this to three Spoonfuls of Milk, and wath with it. An Ointment to caufe Hair to grow. AKE a quarter of a pound of Bear’s Greafe, put to this two Drams of the A thes of Southern- wood, two Drams of the Afhes of burnt Bees, two Drams of Oil of fweet Almonds, and two Drams of of the Juice of white Lily Root, and eight Drams of Mufk ; make an Ointment of thefe. Shave the Place where the Hair is wanted, the Day before the Full of the Moon, and it will caufe it to grow. A Remedy APPBERND LX 28e A Remedy for the Thinnef; of Hair. U B the Head with Oil of fweet Almonds, Spirit of Vinegar. wa To make an excellent Lip-Salve, AK E half a pint of Claret, boil in it one Ounce of Bees-wax, as much freth Butter, and two Ounce of Alkermes Root bruifed: When all thefe have boiled together a pretty while. Strain it, let it ftand till it iscold, take the Wax off ftom the Top, melt it again, and pour it clear from the Dregs into a Gallipot, and ufe it at Pleafure. To preferve and whiten the Teeth. OlLa little Roch Allum in two Ounces>of Honey, fcum it well, add a little Ginger finely powdered ; when it has boiled’a little longer, take it off, and before it grows cold, put in fome Sanguis Draconis, as much as will tinge it of a good Colour. Having mixed it well, put it into a Gallipot and fet it by for ufe. Rub the Teeth as oft as you pleafe with a little of it on a Rag. Io make the Teeth white. IX a little burnt Allum, with fix Spoon- fuls of Honey and two of Celandine Juice, and rub the Teeth with ir. A Powder for the ae AF ix half an Ounce of Pow f Myrrh ¥ & with an Ounce of Cream - Tartar, and seth with it two or three times a Week. To 236 APPENDIX To clean and foften the Hands. TT AKE. four Ounces of blanch’d Almonds beaten fine into a quart of Milk ; as foon as it begins to boil take it off, and thicken it with a couple of Yolks of Eggs, fet it on the Fire again, let it be kept continually witli both before and after the Eggs are put in; when you take it off the Fire, add two fmall Spoonfuls of Oil, and put it up in a Gallipot for ufe. A Bit of this about the Bignefs of a Walnut rubbed about the Hands, the Dirt will rub off, and it will render them very foft and fmooth. When you have us’d it, it will be proper to put on Gloves. If one Perfon only be to ufe it, half the Quantity may fuffice to be made at once, for it will not hold good above a Week. For Pimples in the Face. A KE a pint of Spring-water and four Ounces of bitter Almonds, blanch and ftlamp them, and mingle them together by ftirring, then ftrain out the Liquor, and add to it a pint of the beft Brandy, and two Pennyworth of Flour of Brimftone, Ufe this often by dabbing it on with a fine Rag, and fhake it will when you ufc it. Ant of ther = NGLE Wheat Flour with ee and lay it on when you go to Bea A Wajb for the Face. Pos a quarter of a Pound of French Barley into three quarts of Spring-water, boil it well, fhifting the Water three times, into the laft Water APPENDIX. 287 put half a pound of bitter Almonds blanch’d and pounded ; ; {train it and add a quart of White-wine and the Juice of four Lemons, Puta Bit of Cam- phire in the Bottle. To take away Morphew., ry A KE Briony Roots and Wake-Robin, ftamp I it with Brimftone and make it up into a Lump, wrap it up ina fine Linen Rag and dip it in Vinegar, and rub the Part with it pretty hard, and it will take away the Morphew. An \talian Wap. A KE an Ounce of Roch Allum, an Ounce of white Sugar-candy, a quarter of an Ounce of Borax and a Dram of Camphire. Thefe are all to be pounded in a Mortar, and finely, then mix them with a pint of Ox Gall. Put them into a Stone-Bottle, cork it well, and fet it in the Sun, or by the Fire for fix Weeks, ftirring it once a Day, then ftrain it and put a quart are Spring-water to every quarter of a pint of this Liquor. Let it clarify, and put fome Powder of Pearl and wath with it. To whiten the Hands. URN aquart of new Milk to Curd with odie a pint of Aqua Vite, then take off the Curd and put into the Poflet a pint of Rhenifh Wine ; take off the Curd again, then put inthe Whites of fix Eggs beaten well, take off this third Curd, and mix all the three Curds together well, put them into a Gallipot, put the Whey into a Bottle, fcour with the Curd, and wath with the Whey. An 288 AP. PEMD PX An excellent Water for the Complexion of Ladies, being effectual in taking away Wrinkles from the Face, and giving a Vermillion Tinfure to the Skin. A KE the Flowers of Flower-de-Luce, Beans; Elder, and Mallows, fprinkle them with White-wine, add the Pulp of Melon and Honey, and the Whites of Eggs, Let them ftand two Days to infufe or macerate, and diftil them in Balneo Marie. Jo make an excellent Perfume. T AKE half a pound of Damafk Rofe Buds cut clear from the Whites, ftamp them wel}, and add to them two large Spoonfuls of Damafk Rofe water, put them into a Bottle, ftop them clofe, let them ftand all Night; then take two Ounces and a half of Benjamin, beat it fine, add twenty Grains of Mufk, and (if you p leafe) as much Civet ; mingle thefe with the Rofes, beating all well together, make it up in littke Cakes.and dry them between Sheets of Paper. Another excellent Perfume. rHIAKE two Ounces of Juniper, the fame A Quantity of Storax, twelve Drops of Clove Water, aaclve Grains of Nee and a little Gum- Dragant fteep’d in Water, beat 2 all thefe Ingredients to a Patt te, make it into fal R colls ; pues ach between two Rofe leaves, dry them inan as they are burnt, they will give a ink pleafant Smell, en, and A Pomander. APPENDIX 289 A Pomander. EAT a Mortar very hot, put in of Ben- # jamin, Labdanum and Storax,. of each one Gries. ; beat them to a perfect Pafte,. add to them four Grains of Civet. and fix of Mufk; make this Pafte into Beads, make Holes in them, and ftring them while hot. Io make Tinéture of Ambergris. AKE half an Ounce of Ambergris, a Dram of Mufk, a quarter of a pint of Spirit of Wine. Put thefe into a Glafs Bottle, ftop it clofe with a Cork, tie that down with a Piece of Bladder, and fet it for ten or twelve Days in Horfe-dung, afterwards pour off the Tincture, and keep it in a Glafs well ftopt; then you may put the fame Quantity of Spirit of Wine to the Ambergris, and fet it in Horfe-dung as before, and pour off the Tincture at the end of twelve Days. The Ambergris will ferve for ordinary ics afterwards. This Tincture will perfume any thing, and js alfo very good in Cordials, To make an extraordinary Damajfk Pow TT A KE one-poun He of Orris, half a ae of Rofe' Leaves, three Ounces of P Benfanita! the fame Quantity of Scie a quarter of a pound of Lignum Rhodium, and of Lign Aloes two Ounces, a quarter of ah Ounce of Ambergris, of Mtifk and Civet, of each twenty*Grains.’’ Beat all chéfe, except the Rofe Leaves, together grofs;’the ‘Rofe Leaves are to be put in afterwards. This is an excellent Powder to lay among Linen, T Jo SS > ree. . 290 APPEND TX. To make perfum’d Wajb- Balls. Ee ied ae Mufk in fweet compounded Water, then take about the Quantity of one Wath- Ball of this Compofition, and mix it together ina Mortar: Mix this well with your Pafte, and make dt up into Balls, To make perfum’d Cakes. AKE one Ounce of Benjamin, half an Ounce of Storax, a quarter of a Dram of Labdanum, a quarter of a Dram of Calamus Aromaticus, a litle Citron-peel and three Cloves; boil the Benjamin and Storax ina quarter of a pint of Rofe Water a little while in a néw glaz’d Pipkin, fo. long as till the Liquor is near evaporated ; then put in. the Labdanum and Citron, being firft ty’d up in a Linen Rag, and add more Rofe Water. And when they have boiled a little, take them off and ftrain them through a Linen Cloth, and when they are cold this will be a curious perfumed Patfte. To make perfumed Powder. AKE four Ounces of Florence Orris, four Ounces of dry’d Damafk Rofes, half an Ounce of Benjamin, a quarter: of an Ounce of Storax, as much of yellow Saunders, half a Dram of Cloves, and a little Citron-peel ; pound all thefe in a Mortar to a very fine Powder, put to them five pounds of Starch pounded, mix them well, fift it fine, and keep.it dry for ufe, A good ad PPE IN D IX. 291 A good Dentrifice for cleaning and preserving the Teeth. AKE of Red Coral, Bole Armoniac and Dragon’s Blood, of each two Drams, of Myrrh four Drams ; powder them all very fine, mix them together, and rub the Teeth with them twice a Day. For rotten or corrupt Gums. TAKE of the Roots of round Birthwort and ~ Pomegranate Bark, of each half an Ounce; - of Sage Leaves and Bramble Tops, of each one Hand: ful, of Roch Allum one Dram: Boil them in 2 quart of Smith’s Forge Water, till one third part is wafted, ftrain it and put to it two Ounces of Honey: of Rofes, mix them well together, and wath your Mouth with it feveral times a Day, A famous Cofmetic. A KE two, Drams of Camphire, rub it well ina Glafs Mortar, adding to it the Juice of a Lemon; when they are well mixed, put to it a pint of the beft White-wine, ftrain it, and let the Camphire that remains be ty’d in a Rag and hung inthe Bottle. This is an excellent Wath for the Face, To make Hair fair. Pp UT fome Allum in Water, and the Hair be- ing firft wath’d clean, warm the Allum Water, dip a Spunge in it and moiften the Hair therewith ; or it may be wath’d with a Decoétion of Beech, which will have the fame effeét, T 2 Another 292 APPENDIX. Another. 4U7 HILE the Hair is combing fprinkle it with the Powder -of Cloves, Rofes, Nutmeg, Cardamum, and Galangal, with Rofe Water, and wath it often. Or thus. W ASH your Head often with the laft Water tl hat is drawn from Honey, and it will render the Hair of a fine fair Colour, but it ought to be fcented with fome Spirits of a fragrant Scent, becaufe it has a ftrong Smell. Or thus. > URN Cuttings of Vine to Afhes, alfo the Knots of Barley-ftraw, and diftil them with 1 Liquorice and Sow -bread, and wath the Hair with the diftilled Water. To make the Hair black. “MAKE Oil of Myrtle and Oil of Coftmary, of each four Ounces, the Juice of green Nuts and the Juice of red Poppies, of each four Ounces ; boil them together a while, and anoint the Hair. with them. r ? To make Hair grow, 1D URN Hazle Nuts, Hufks and all, to Pow- der, ftamp fome, Leaves of Elecampane and. Beech Maft.-: Boil the two laft rogether- with Honey and anoint the Head with it, and then ftrew on the Powder of Nuts. , APPENDIX. 29 7 e To make Hair grow thick, AKE a good Quantity of the Roots of Hyffop, burn them to! Afhes, make a ftrong Lye, mingle them with the Afhes, and wafh the Head with it. ‘The Afhes of Goat’s-dung mingled with Oil, will have the fame effect. For the falling off of Hair. URN Pigeons Dung, make a Lye and put in &2 she Afhes and wafh the Head with it. Alfo the Leaves and Middle, and Rind of an Oak fod- den with Water, is very good ‘to faften the Hair, the Head being wafhed therewith. To take away Sunburn from the Face, Hands, &c. ASH them in the Juice of Lemons and a lit- tle Bay-Salt, do not dry it, but let it dry of it felf; repeat it feveral times, and ‘the Sunburn will vanifh. An excellent Pomatum: for clearing the Skin, Rocure May-Dew, clarifyit in the Sun till it be P very white, and in that wafh Lard or Barrow- greafe; then fcrape the Ovtfides of the Roots of Marfh-mallows, flice them thin; fet them in Balneo Mari@g, and fcum it till it be clarify’d and will be- gin to rope, then’ ftrain it and put to it now and then a Spoonful of May-Dew,. beating it till it-be thoroughly cold. “In ‘often «changed M/ay-Dew, throw away that Dew, put the Pomatum ina Glafs, cover it with May-Dew and keep it for ufe. 2 Ta 294 AP. P-E-N-D- IX. To clear the Skin and make it white. qT AMP the white of an Ege with a-little \“ Powder of Bays in fome frefh Boar’s Greafe, and anoint with it, AA good Medicine to clear the Skin. # IX Sugar and Capon’s Greafe together, LY cover them clofe and let them ftand feveral Days, and it will turn to a clear Oil; anoint the Face with it. To procure a good Colour and Complexion. Bo RINK fix Spoonfuls of the Juice of Hyf- q B {op ina Morning in half a pint of warm Ale. It is good for the Stomach, Liver'and Lungs, and alfo againft Worms, To take off Morpbew or Scurf from the Skin. I X an Ounce of Brimftone powdered with M an Ounce of ftinking Soap; tie it ina Li- nen Rag and hang it in half a pint of ftrong Wine Vinegar, or red. Rofe Vinegar for eight or nine Days; dip a Rag in the. Vinegar and rub the Part with it, and let it dry of itfelf. To take away Freckles. : ASH with the Juice or Sap that iffues out \ y of a Beech Tree in March or April, and it will render the Skin. very clear. Another, APPENDIX 295 Another for Freckles and Morphew. wIISTIL Elder Leaves in May, and wath J witha Spunge with this Liquor Morning and Evening, and let it dry of it felf. Delicate Wa/fb- Balls, AKE four Ounces of the Flowers of La- vender, four Ounces of Calamus Aromaticus, two Ounces of Rofe Leaves, an.Ounce of Cyprefs, and fix Ounces of Orris; pound all thefe toge- ther in a Mortar, then fearfe them through a fine Searfe, then having fcraped a fufficient Quantity of Caftle Soap, diffolve it in Rofe Water, mix the ._Powder with them, beat and blend them well together in a Mortar, then make them up into Balls, For Rednefs of the Face. AKE fix Ounces of Peach Kernels and three Ounces of Gourd Seeds, bruife them, make an Oil of them, anoint with it Morning and Even- ing. "> clear the Face, 8cc. of the Spots after the Small Pox. IX a little Bay Sale with the Juice of Le- mons, and touch the Spots with it feveral times a Day. To whiten the Teeth and kill Worms in thems H OLD a little Salt under your Tongue in a Morning fafting, till it is melted, and afters wards rub the Teeth with it, T 4 Another. ON APREE ND tx, ns Se] Another. Wwe the Teeth with a Drop of Oil of Vi- triol, and afterwards rub them with a coarfe Cloth. Dr Bracken of Prefton’s Receipt for a Powder for : the Teeth. AKE Tartar of Vitriol, beft Dragon’s @ Blood and Myrrh, each half a Dram, Gum-Lac, one Dram, of Ambergris four Grains ; and thofe who like it may add two Grains of Mufk ; mix well and make a Powder, to be kept in a Phial clofe ftopped. “When us’d take a clean Li- nen Cloth on the End of your Finger, juft moiften it in Water and dip it in the Powder, and rub the Teeth well once a Day ; but if you’d preferve their Beauty, only twice a Week. This Powder will pre- ferve the Teeth and Gums, fweeten the Breath, and prevent the ill Savyour. from. a rotten Tooth, tho’ nothing will cure it effectually but pulling it out. After rabble the Teeth with the Powder, the —— may be wafhed with a little red Wine warm, r the like, Zo prevent Pitting with the Small Pox. OIL Cream to an Oil, and when the Pocks begin to dry, anoint them gently with a Feather ; do this every half Hour, keeping the Scabs moitt. To make Nails grow. Ingle a little Wheat Flour with Honey, and. lay it on the Nail, as . see. APPEN DT X. 207 To bring a new Nail where one bas come off. i: Powder of Agrimony on the Toe, &e, where the Nail is wanting, and it will bring on a new Nail, and take away the Pain. To faften a Nail that is toru from the Flefh, NOINT your Finger with the Flour of Brimftone, Arfenick, and Vinegar, and it will give Eafe in a little time. Another. @TAMP Violets, fry them with Virgin’s Wax, and Frankincenfe, make a Plaifter, lay it to the Nail, and it will heal it. To take off Warts from Hands or Face. UB the Warts with Purflain, and it will caufe them to come off, or you may anoint them with the Juice of the Roots of Ruthes. 4A Wafh for ithe Teeth. AKE one Ounce of Honey of Rofes, half an Ounce of Hungary Water, a quarter of an Ounce of Myrrh, half a Dram of Allum, and half an Ounce of Bole Armoniack ; put thefe into a pint of Claret, and let them ftand for three Days either in the warm Sun or near the Fire; fet it by to fettle, pour out a little and wath the Teeth daily, Ie will both make them white, and preferve them found. Ta 298 APPENDIX, Tocleanfe foul. and fpotted Teeth. IND a Bit of fine Rag about a very {mall End of a Skewer, cut it fharp that it may be like a Pencil for Painting, dip it into Spirit of Salt, afterwards into fair Water, for a Moment, rub the Teeth with it, taking care not to touch the Gums or Lips; wafh the Mouth with pure cold Water, not that in which the Rag has been dipp’d. This will take off the Fur, and make them very white: But this muft not be done too often; but when they are once clean, the Claret Wath before will keep them fo. An excellent Wafh for the Face. 4 AK E a quart of-White-wine Vinegar, the | ftrongeft you can get, and four. Ounces of Litharge of Gold, boil them to the confumption of a third part, take it from the Fire and put.in a pint, of Rofe Water and three Ounces of Sal-Gemma ; boil them with the reft till a third part is confumed, then take it off the Fire and Jet it {tand till the Lees fall down, fo that the ‘reft is clear. “When: you would ufe it, take four or five Drops in the Palm of your Hand, rub it well, and fo fpread: it or rub it over your Face, A Water for the Face that will make one of three- feore look like one. of fifteen. AKE the Whites of eight Eggs, beat them till they are as thin as fair Water, then ftrain them and put to them Allum, Scagliola, Borax, Comfrey and Roch Allum, eight Ounces of Vine- gar, two Ounces of Bean-flour Water, let the : Powders APPENDHEIX. 299 Powders be will pounded, and then put all toge- ther into a Glafs, and fet it in the Sun for fifteen Days, ftir it three times a Day, then let it ftand till it is fettled, then pour it off into another Glafs ; when. you wafk your Face with it let it fettle, then rub your Face with a little of it on a Scarlet Cloth. For Spots or Pimples in the Face. A KE new-laid Eggs, boil them hard, fhell them cold, then cut them in the middle length-ways, put on the Yolks the pureft Myrrh that you can get, lay them one by another in a great Bafon, fet them in the Sun by Day, and let them ftand inthe Air by Night, till the Myrrh is come to be an Ointment, and like the pureft Oil, and with this anoint the Face. To make a Lady fair. AKE two Pair of Calves Feet, boil them in nine quarts of Water till half be confumed, then put to them one pound of Rice,- boil it with Crums.of Whitebread fteep’d before in Milk, add two pounds of frefh Butter, ten Whites of Eggs and their Shells, then diftil all together, putting in a little Comfrey and Allum of the Rock, and wafh with it. To take away Heat in the Face and Rednefs and Shin- ing of the Nofe. | Bes a Linen Cloth on the Grafs in adewy Morn- ing (May is the beft time) draw it over till it is _ wet with Dew, then wring it out intoa Dith and Li ties wafh 300 APRAN DT XxX, wath the Face with it as often as you will, letting it dry of it felf, Jo make Hair grow thick. AK E Southernwood, the Bark of the Ha- zel Tree, Maiden-Hair and Rofemary, of each four Ounces, dry them and burn them ona clean Hearth to Afhes ; with thefe and White-wine make a ftrong. Lye, with which wafh the Hair daily at the Root, keep it cut pretty fhort. This will be more effectual than Bear’s Greafe, or any Sort of Pomatum, and will kill the Worms which are at the Roots, which fome others rather feed, Excellent and approved Receipts Phyfick. aud Surgery. A Medicine for an Ague. M 1X fifteen Grains of Salt’ of Carduus Bene- [VB difus, and Salt of Wormwood, with half Pecuiie of Lartar Vitriolate, and take them in a few Spoonfuls of Rhenifh Wine, or other convenient Vehicle, before the Fit, or at any time when the Stomach is empty. An excellent Medicine for Agues, efpecially Tertian. Educe Virginia Snake-root to a fine Powder, and give ‘as much as will lie upon a Shilling in a Glafs of Sherry, juft before the beginning of ‘the cold Fit, repeating it once or twice, if it need ta he ufed oftener, For — a ——— +--+ --—— APPEND TIX. 20% For an Afthma, or Shortne/s of Breath. AKE fix Ounces of Linfeed Oil frefth drawn, of balfamick Syrup two Ounces, of Sugar- candy powdered an Ounce ; mingled them well, and take a Spoonful of it frequently. An excellent Remedy for a dry or convulfive Afthma. AKE the beft Saffron, and rub it ina Glafs or Stone Mortar toa kind of Powder, and give the Quantity of eight or ten Grains of it made up into Pills at Bed-time with any convenient Mix- ture, _ For an Afthmatick Cough, i hee K E Conferve of Hips one Ounce, Flour of Brimftone half an Ounce, of Balfam of Sulphur anifated twenty Drops ; moiften thefe with a fufficient Quantity of Syrup of Marfh-Mallows. You may take about the Bignelfs of a Nutmeg of this at any time, drinking after it a draught of a Pectoral Decoétion. A choice Eleéiuary for an Afthma. O AST four Cloves of Garlick till they are R foft, then bruife out the Pulp and put in fix Spoonfuls of Honey ; add to it two Spoonfuls of Powder of Elecampane, of Liquorice, Anifeeds and Coriander Seeds, one Spoonful and a, half all finely powdered and fifted. _ Mingle all thefe wellito- gether, and take of it the Quantity of a Nutmeg Morning and Evening. An 302 APPENDIX. An excellent Balfam very ufeful in Families, call’d the French King’s Baljam. A K Ered Sage and Rue, of each four Ounces, young Bay Leaves and Wormwood, of each two Ounces; ftamp them in a Stone Mortar, with twelve Ounces of Sheep’s Suet taken hot from the Sheep, ftamp it till they are well incorporated, and it is all of a Colour; then add to it a pint of Olive Oil, and work it well. Put them into an earthen Pot and keep it clofe ftopt for eight Days. then boil it on a gentle Fire, then pour in an Ounce and half of Oil of Spike, let them boil together a little while, and then ftrain it and keep it for Ufe. This muft be made in May, and will keep good for feveral Years. It eafes the Stone, being rubb’d into the Small of the Back. It alfo gives Eafe in the Cramp. Tt cures Stiffnefs or Strains in Man or Beaft: Alfo Swellings of Wounds, Bruifes, Felons, over- {tretching of Veins. To fiop Bleeding at the Nofe. OLD Knot-grafs and Solomon’s Seal in your Hand till ic grow warm there, or longer, if need be, To flop Bleeding. B OILa Handful of the Tops of Bramble Buth- wood (or in Winter the Roots) in a pint of old Claret, till it comes to half a pint, and take fix Spoonfuls of it every half Hour, For: APPEND IDX 403 For a Burn. Ingle Lime Water with Linfeed Oil by beat- ing them well together with a-Spoon, and drefs the Burn with a Feather feveral times a Day. Another, AK Etwo Parts of Oil of Walnuts and one of Honey, and fet them over a gentle Fire, mix them very well together, dip a Feather into the Mixture and anoint the part affected, fo that the Ointment may touch it immediately, and then ftrew fome Powder of Ceteract upon it, or Spleen- wort, and keep the part quiet, and defend it from the Air, A very eafy and good Medicine for Burns. EAT Onions into a foft Mafh, and apply them fpeedily to the part affected, and let them lie on till they begin to grow dryifh, and then, if need be, apply frefh ones, An excellent Ointment for Burns and Scalds. T A KE Saccharum Saturnia dram, eight ounces of the fharpeft Vinegar, diffolve the Saccharum in the Vinegar, and drop in drop by drop by drop as much Oil of Elder as will ferve to reduce the Mixture into the Form of an Ointment. But you muft, while dropping in the Oil, often ftir or fhake them together. For Spitting of Blood. ] Twill be proper that the Patient be firft blooded, and fometimes gently ‘purged ; afterwards, let him drink the Juice of Comfrey Roots in Wine fweetened with Sugar of Rofes; or rather, which is 304. APPENDIX. is a more approved Remedy, bruife the Tops of ftinging Nettles and Plantane Leaves, of each a like Quantity ; fqueeze out and ftrain the Juice, keep it clofe ftopped in a Bottle, of which let him take three or four Spoonfuls Morning and Evening, fweetened with Sugar of Rofes. Ifhe fhould be inwardly fore by ftraining, the following Electuary will be very proper. Take of Conferve of Rofes an Ounce, Lucatellus’s Balfam half an Ounce, drop in fix Drops of Spirit of Sulphur ; add Syrup of White Poppies and make them into an Eleétuary, and take every Morning and Evening the Quantity of a Nutmeg. For Spitting of Blood if a Vein be broken. AKE the Dung of Mice, beat it to Pow- der, put as much as will lie upon a Six-pene in a quarter of a pint of Juice of Plantane, and fweeten it with a little Sugar. Give it ina Morning fafting and at Night going to Bed. Continue this for fome time, and it will compleat the Cure. ig) fede For Shortnefs of Breath. OIL a quart of ripe Elderberry Juice in a Pipkin, and as it waftes, put in another quart by little and little ; let it boil till it comes to the Confiftence ofa Balfam. Of this take a little Night and Morning. Jo break a Boil. ‘AKE a little Wheat Flour, break .in- the Yolk’ of a new-laid Ege and Honey; mix them together, fpread them on a Rag, and when cold lay them on the Boil, Lo G3 — = ow : CARN aie it AP PB IN BF EX. 306 For a Canker in the Moutb. , A K E the Leaves of Woodbind, Columbine, a Briar, Red Sage, Sorrel and Violet Leaves, of each one Handful, and two or three Sprigs of Rue; ttamp them, ftrain the Juice and boil it with four Ounces of Honey, and put in a Bit of Allom, the Quantity of a Walnut, fcum it clean and wath the Mouth often with it. A Remedy for Chilblains, Pp UT a quart of Water to half a Peck. of Oats, fet them on the Fire till all the Moifture is foak’d up and evaporated, and the Oats are grown dry. Chafe the Hands or Feet well with Pomatum ; put them into the Oats, covering the Veffel which they are in with a Cloth, to keep in the Steam. Do this as ‘hot, and keep them in as long, as can be endured This being repeated three or four times, will effectually cure; the fame Oats will ferve, only putting in frefh Water, For a Chin-Cough, D RY the Leaves of Box-Tree very well, re- duce them to a fine Powder, and give it the Child in all its Drink and ViGtuals that it can be difguis’d in, An eafy Medicine for the Cholick; IX halfa Dram of Maftich, with the Yolk of a new-laid Egg, and take it once or twice a Day, 306 ZAP. PENG TE EX: Another experienced one for the Cholick. 1D, UB an Ounce of good Nitre in a clean Glafs IAN Mortar, or a Stone one, then grind it with half a Scruple or more of fine Saffron, ae take half a Dram of it fora Dofe in three or four Ounces of Spring-water. A Remedy for Cemeuean in Children. IVE the Child, according to the Age, from two to feven Grains of the true Volatile Salt of Amber in any proper Vehicle. A Plaifter to cure Corns. ‘AK E two Ounces of yellow Bees-wax, half an Ounce of Verdigreafe finely es. the Caput Mortuum of a Man’s Scull, a Dram ; incorporate them well by boiling them a little, and make a Plaifter. A good Plaifter for softening and loofening of Corns. ‘ Pread a Plaifter of Gum Ammoniac (but not too ’ thick) without being diflolved in Vinegar, and “ey it to the Part affected, and let it lie on till it has effected what it was defign’d for. Another good Remedy for Corns on the Feet. ~Pread fome Beer Yeaft (not Ale) upon a Linen \# Cloth, and apply it to the Part affected, renew- ing it once a Day. To kill Corns. \AKE hard Ale Yeaft that fticks to the Sides * of the Veftel, about the Bignefs of a Walnut, dry “ei + S CE Orie 58 A Shoulder of sation Sith aRagoo of Turnips 58 A Neck of Mutton larded with Parfly 59 A Leg of Mutton larded a Ja Braife, with a Ragoo of Chefhnuts 60, 61 To drefs a hind Saddle of Mutton 62 Mutton difeuifed 70 For Legs of Mutton om FE afhion 71 Breaft of Mutton collared Fe A Roaft Mutton, and ftewed Cucumbers 8a Mutton in Blood 8k Collared Mutton, Veal, or Lamb 82 To drefs a Leg of Mutton with Saufages ibid, To roll a Shoulder of ae ton A Saddle of Mutton and Ki neys thid. To me INDEY, N. Te make Nails grow pag. 299, 297 To fmoak Neat Tongues 49 To drefs Neat’s Tongues ibid. Neat’s Foot Pudding 102 Neat’s Tongue. Pie 208 O. AN Oatmeal Pudding 222 Obftructions 326 Spanifh Olio, the cheap Way 4 Rice Olio, with a Cullis a Ja reine 15 An Onion Soop 17 To pickle Onions 152 An Orange Pudding 221 Orange Wine 272 Orange Wine with Roilet 273 Marmalade of Oranges 239 Ortolans roafted 115 Ox Head ftewed, forced, and collared, hot or cold 50 Ox Tongues and Udders roaft, the Udders forced by Ox Tongues A-la-mode 52 Oytfter Soop 18 Oyfter’s roafted 124 Oyfter Atlets 125 Oyfter’s the Dutch Way 125 Oyfter Pie 131 Oytfter Bread 135 Oyfters pickled 137 Oyfter’s braifed pag. 171 Oyfter Amlet 146 Ps "TART Patty Pan Pafte nea Paftry Pafte, or Pafte for Meat Pies 154 Partridges Efpagniola 164 Partridge with Turneps 118 Par tridge Pie 112 Peas Francoife 145 Peach Fritters 165 Pears in French Brandy zbid. Perch larded To make an excellent Ber: 132 fume 288 Perry 27 4 Pidgeon Pies 116 Pickled Pidgeons It Pigeons au Poir 109 Pidgeons Mafquerade 200 A Pig Lamb Fafhion 86 A Pig Roliard 87 Tod drefs a Pig 87 To drefs a Pig the German Way 88 A Pig in Jelly ibid. A Fig roafted ibid. A Pig three ways ibid. A Pig farced 194. To pota Pike 132 Pike au Swimmier 133 Sauce for Pike 141° A Pillo of Vea 79 For the Piles 326 For Pimples in the Face 283, 286 Piftachio Puffs 172 To prevent pitting of the the Small Pox 296 = Plague J IN DE X Plague Water pag. 249 Plain Pudding 150 An experienced Medicine for a Pleurify GF Plover Capucine, or Larks 118 Plumb ‘Pudding 155 Plumb Porridge 226 Marmalade of Plumbs 240 Poiverade Sauce ¥73 Sauce, au Poiverade, withSpa- nifh Partridges 177 Polonia Saufages 85 A Pomander 289 An excellent Pomatum for clearing the Skin 284,293 Pork Saufages 84 Pork ftuffed and roafted 85 Pork Cutlets ibid. A Chine or Leg of Pork roafted and {tufted 96 To make Sack Poflet 256 A Pottage Jambo. with Wettphalia Ham 178 A Pottage Bifque a la Fran- goife, with Squabs and Sweet-breads 179 Une pottage marble du ma- nage 131 A Pottage de Raunele of Frogs 180 Potatoe Fritters Spanifh 167 Potatoe Pudding 100 Potatoe Pie fweet ibid. To make perfumed Powder 290 A Powder for the Teeth 285 Friday Pudding rol Pullets with Fillets and Cu- cumbers 161 Pullets Glaffe 169 Pullets au Roan 183 Pullets, boned and forced pag. 103 Pullets with Endive = zbid. Pullets with Chefnuts idzd. Pullets Hedge-Hog Way 193 Pulpatoon of Quails 170 A Pulpatoon of Cray-Fith and Lobfter 176 Purflain Soop EE To pickle Purflain 232 Q A Quail Pie 1h3 A Balon au Caile with Quails 189 Quaking Pudding 157 Jelly of Quinces 237 Marmalade of Quinces 240 Syrup of Quinces 243 A Quinton of Quinces in Puff Patfte 170 To cure a Quinfey 327 R. Abbits Portuguefe 4111 Rabbits frycaffy’d, or Chickens white ibid. Rabbits with Onions bid. A Ragoo for made Dithes 217 Jelly of Rafpberries 237 Ratafia 254. To kill Rats 329 A Rice Pudding 223 A Rice White Pot ibid. To make Rofa Solis 250 Rofe Water 249 Rofemary Water 250 Roylets {ND Roylets and Kidneys pag.72 Ruffs and Reifs 11s For a Rupture 327 GAffron Loaves 172 To calver Salmon 126 To roaft Salmon whole zd7d. Salmon collared ibid. Salmon Pie 127 To pot Salmon 128 A Salpicon o4 Sauce for Salt Fifh 140 To pickle Samphire 232 Savoy Soop 7 Savoys forced, and Rated whole 149 To make Saufages without Skins 228 To make Saufages 227, 228 To crimp Scate 128 Sauce for Scate or Whitings 189 Scorzoneras buttered 147 Scurvy Grafs Ale 258 To drefs Sheeps ‘Tongues in Ragoo 590 Sheep’s Tongues and Chic- kens Sheep’s Rumps with Rice 52 Sheep’s Rumps fried with forced Meat round them 53 To dry Sheep’s ‘Tongues, Hog’s Tongues, and Neat’s ‘Tongues 71 Sherdoons fried and butter- ed 142 Sheep’s Trotters ftewed 219 EVR. Soles forced and larded p,1 23 Soles ftewed ibid. Soles: larded in Fricandoes 197 ‘To marinate Soles, Smelts, and Gudgeons, &c. 124 To make Stock for Fifh Soops i To make a good Stock for Soops of Fleth 2 A Broth for all forts of ae in Miagre A Soop with Almond Mille 6 Sorrel Soop with Eggs 7 Soop with Artichoke Bottoms ae) A Soop. called Pottage, a Sante with Fifh 13 A white Soop with potched Eggs 14 A white Soop with Crufts of Bread 15 A Soop called a Ja Julienne 17 Soop without Water 174. A Spanifh Soop with Lentils 159 Sorrel with Eggs 144. Water Souch with Perch, Eels, and Flounders zo Sparrow Pie 113 Spinach with Eggs 143 Spinach Pudding 157 Stock-Fith Pie ‘with Cream 131 A very good Stomach Wa- ter 251 For the Stone 327 To drefs frefh Sturgeon IZk Sweat-bread Amlet 146 ¥2 Sweets T-N:D-E 2X; Sweét-breads in Fricandoes 92 To :drefs Sweet-breads with {weet Herbs ibid. ‘To. marinate Sweet-breads 93 To clarify Sugar in order to_preferving 234. ‘The fmooth boiling ofSugar idl The pearled boiling of Su- ni 235 The blown boiling of PSigde ibid. ors ae boiling of Su- ibid, The aka boiling of Su- gar ibid. Surfeit Water 251 “De Tanfey 214 A To prevent the Tooth- ach, “and keep the Teeth found 327 ‘Tench fricafly’d Bey Tench forced and broiled ibid, A very good Medicine for a fore Throat 328 ‘Tongués compott 52 ‘Turbot in Corbellion 136 ‘Turbot in Jelly 2bid, Sauce for Turbot 138 Spanifh ‘Tureene the eafy Way 6 Tureene with Rumps and Chefnuts 200 ‘Turkey Saufages 85 Turky with Oyfters 106 Turky a la Braife 108 A Turky Pie 209 € v. 3 JEAL Gravy 12 Veal Soop with Barley 13 Veal Griftlesa-la~-mode 159 A Breaft of Veal Sauciffon Igo Veal ftoved whole 69 Jugged Knuckle of Veal 63 Veal Cutlets larded 64 To fry a Breaft of Veal 65, 66 To drefs a Neck of Veal in farced Meat Cutlets 67 To roaft Veal Sweetbreads gt Veal Pie 210 Venifon rolled, forced, and __ roafted go Venifon Pie 210 Venifon in Blood 54 ‘To drefs a Haunch of Veni- fon ibid. To drefs Venifon 55 Venifon in Avet 56 Venifon Pafty 210 Syrup of Violets 244 An Umble Pie 210 Ufquebaugh 256 Ww. T O pickle Walnuts 151 Walnut Tort 105 ‘To make the Queen of Hun- gary’s Water 252, 253 White Collops 54 Rice White-Pot 224 BOOKS BOOKS printed for A. BETTESWORTH, and C. Hitcu, and C. Davis, zz -Patet- nofter-Row; and S. AusTEN in S¢ Paul’s Church-yard, Gasser BurLDER’s Dictionary: Or, GEN- TLEMAN and ARCHITECT’s COMPANION. Explaining not only the Terms of Art in all the feveral Parts of Architecture, but alfo containing the Theory and Practice of the various Branches thereof, requifite to be known by Mafons, Carpenters, Joiners, Bricklayers, Plaifterers, Painters, Glaziers, Smiths, Turners, Carvers, Statuaries, Plumbers, &c. Alfo neceflary Problems. in Arithmeti¢é, Geometry, Mechanics, Perfpective, Hydrau- lics, and other Mathematical Sciences. ‘Together with the Quantities, Proportions, and Prices of all Kinds of Materials ufed in Building; with Directions for chufing, preparing, and ufing them: The feveral Proportions of the Five Orders of Architecture, and all their Members, ac- cording to VITRUVIUS, PALLADIO, SCAMOZZI, Vienota, M. Le Crerc,.&a Being a Work of great Ufe, not only to Artificers, but likewife to Gentle- men, and others, concerned in Building, &c. Faithfully digefted from the moft approved Writers on, thefe Sub- jects. With Rules for the Valuation of Houfes, and the Expence calculated of erecting any Fabrick, great or {mall. Illuftrated with more than two hundred Figures, many of them curioufly engraven on CopPER Puiares, In two Volumes 8vo. We have perufed thefe two Volumes of the BurLtvDeR’s DicTIONARY, and do think they contain, a great deal -of ufeful Knowledge in the Building Bufine/s. Nic. HAWKSMOOR, Jan 13, 1733-49 Joun JAMES, James GIBBs, DicTie BOOKS printed for, &c. DicTIONARIUM PoLYGRAPHICUM: Or, the whole Bopy of ARTs regularly digefted. Containing, I. the Arts of Defigning, Drawing, Painting, Wafhing Prints, Limning, Japanning, Gilding, in all their various Kinds. Alfo Perfpective, the Laws of Shadows, Dialling, éfc, II. Carving, Cutting in Wood, Stone; Moulding and Cafting Figures in Plaifter, Wax, Metal; alfo En- graving, and Etching, and Mezzotinto. III. A brief hi- ftorical Account of the moft confiderable Painters, Sculp- tors, Statuaries, and Engravers, with thofe Cyphers or Marks by which thofe Works are known. IV. An Ex- planation of the Emblematical and Hieroglyphical Repre- fentations of the Heathen Deities, Powers, human Paf- fions, Virtues, Vices, &c. of great Ufe in Hiftory Painting. V. The Produétion, Nature, Refining, Compounding, ‘Tranfmutation and ‘Tinging all forts of Metals and Mi- nerals of various Colours... VI. The Arts of Making, Working, Painting or, Staining all forts of Glafs and Marble ; alfo Enamels, the Imitation of all forts of pre- cious Stones, Pearls, €&c. according to the Practice both of the Antients and Moderns. VII. Dying all forts of Materials, Linnen, Woollen, Silk, Leather, Wood, Ivory, Horns, Bones; alfo Bleaching and. Whitening Linnen, Hair, .€c. VII. The Art of ‘T'apeftry-Weaving, as now performed in England, Flanders and France, either of the high or low Warp; alfo many other curious Manufactures. IX. A Defcription of Colours, Natural and Artificial, as to their Productions, Natures or Qualities, various Pre- parations, Compofitions and Ufes. X. The Method of making all kinds of Inks, both Natural and Sympathetical and alfo many other Curiofities not here to be fpecified, whereby this is rendered a more compleat Work than has hitherto. appeared in any Language. Adorned with pro- per Sculptures, curioufly engraven on more than fifty Coprer PLATES, in two Volumes Odtavo. The SportTsMAN’s DicTioNaRy: Or, the CountTRY GENTLEMAN’s CoMPANION, in all Rural Recreations: With full and particular Inftructions for Hawking, Hunting, Fowling, Setting, Fifhing, Racing, Riding, Cocking. With the Method of breeding, curing, dieting, and ordering of Horfes, Dogs, Pigeons, Cocks, &c, extracted from the moft celebrated Engljb and French Authors, ancient and modern: With large —— made BOOKS printed for, &c. made by feveral Gentlemen well experienced in thefe noble Exercifes. Iluftrated with near thirty Copper-Plates, re- prefenting the different kinds of Nets, Engines, and Traps, that are made ufe of in taking all forts of Game. The entertaining Novels of Mrs Jane Barker. Con- taining, 1. Exilius: or, the Banifh’d Roman, 2. Clelia and Marcellus: Or, the Conftant Lovers. 3. The Reward of Virtue: Or, the Adventures of Clarinthia and Ly{an- der. 4. The Lucky Efcape: Or, the Fate of Ifmenus, 5. Clodius and Scipiana: Or, the beautiful Captive. 6. Pi- fo: Or, the Leud Courtier. 7. The Happy Reclufe: Or, the Charms of Liberty. 8. The Fair Widow: Or, Falfe Friend. 9. The Amours of Bofvill and Galefia. The Second Edition. In 2 Vols. Price 5s. The Agreeable Variety: Being a mifcellaneous Col- lection in Profe and Verfe, from the Works of the mott celebrated Authors. In T'wo Parts, wiz. Part I. con- taining Inftructive Difcourfes on the moft ufeful Subjects, for the happy Condu@t of human Life. 2. Characters’ of the moft Illuftrious Perfonages of both Sexes, of our own, and other Nations, particularly the remarkable Manner of Life of the excellent Princefs of Parma. Written by herfelf, and found among her Papers after her Deceafe. 3. Choice Poems, and felect Paflages, extracted from the moft celebrated Poets. Part II. Containing Original Po- ems; Sixty familiar Letters upon Education, Love, Friend- fhip, sc. none of which ever before publifhed. The whole colle@ed and publifhed by a Lady. Price 3s. 6d. The Second Edition. A new ENGL1sSH DISPENSATORY, in four Parts, Containing, I. A more accurate Account of the Simple Me- dicines, than any hitherto extant. II. The Officinal Com- pofitions, according to the laft Alterations of the College-at London ; to which are added, the Emendations of the Edin- burgh Difpenfatory; and many other Compofitions, taken from the Praétice of our Hofpitals, and the moft celebrated Authors. IJI. Extemporaneous Prefcriptions, taken from the beft Authors, and the moft eminent Phyficians now in Pra@tice, IV. A Rational Account of the Operation of Medicines. To which are added, the Quantities of the middle Syllables of the Latin Names, exprefled by long and dhort BOOKS printed for, &c. fhort Marks: So that this DrisPENSA TOR Y anfwers at the fame time the Purpofe of a Profadia Pharmaceutica. By James ALLEYNE, M. D. 8vo. Exanthematologia: Or, an Attempt to give a Rational Account of Eruptive Fevers, efpecially of the Meafles and Small-Pox. In Two Parts, &%c. The whole illuftrated with many new, curious, and ufeful Particulars. To which is added, An Appendix concerning Inoculation. By Tuomas Futter, M.D. 4to. Le Belle Affemblée: Being a curious ColleCtion of fome very remarkable Incidents which happened to Perfons of the firft Quality in France. Interfperfed with entertaining and improving Obfervations made by them on feveral Paflages in Hiftory, both antient and modern, written originally in french for the Entertainment of the King, and dedicated to him by Madam De Gomez. In 3 Vols. 12mo. adorned with Copper Plates. The Hiftory of the Revolutions of Poland, from the Foundation of that Monarchy, to the Death of Augu/tus II. By M. L’Abbé des Fontaines. Tranflated from the Ori- ginal French. Critical Notes on the Old Feftament by the late learned Wilham Wall, D. D. Author of the Hiftory of Infant Baptifm, now firft publifhed from his Original Manufcript, in 2 Vol. 8vo. Sermons and Difcourfes on feveral Subje&ts and Occa- fions, by Francis Atterbury, D. D. late Lord Bifhop of Ro- chefter, and Dean of We/tminfter, in4 Vol. 8vo. Swift's Mifcellanies in Profe and Verfe, Volumes the Fifth and Sixth, which with the other Volumes already publifhed in England, compleats this Author’s Works, Spectacle dela Nature, or Nature difplayed ; being Dif- courfes on fuch Particulars of Natural Hiftory, as were thought moft proper to excite the Curiofity, and form the Minds of Youth. [luftrated with Copper Plates, ‘Tran- flated from the Original French, in 3 Vol, 8yo. 3 V Soope of re LD clalige Ss JT Aye WE of. f bes (Z be Sudigeons \ ¢ a) : bx OCHS a4 oO) Z GY ew, ‘ait> 4- \ Ceertrijes ~~ Pf x Butter) \ fee \ Seley ljiple Pye lane \ ee ee S, oe Pry Wun? | Lortugese HE e EF a B R U ARY, Sighs Pe & Vater Sow a vo chitige A Chine of Mut; y [172 Uy é. < e Ad a | aD, tp ty of Gove Bo, boyl 1) 71" wth 6 Yo hens Sedu O : L IAN Led é e Vtued Secon bourse eon: Ra Rebbe oft Z ) £ Larder See pea eee aa ee MARC H. (>~/ - 3 B ¢ (siirrce ange Ga) Cee) [ Coy \ \ ore kak \ Fou ees aie CHS A { Bagh Dry Tong les ae Hi ee lax < I, en Ciline | Sth \ | | Fef aad \ fess , Collops | | ead SS i] | ae / i oN / e Ca Drag, A Ls. LVS \ | Si teehee 9 cas \\ \\ \ | \ ~s * l? E02 Seafew \ I ¢ ie he ee? 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See * Tor DECEMBER D av} es Oyhlers of Lold \ Qabbite ) \ (Pani u AD \ {f Ef Be o Zi LiL ime $i \ Zodage Sg and Oydler 4 Pe) ae Varden ea ‘ COULSE Cray a For ? PZ L Aline \ SA ZA Qeungs Up Beef “Re py al ? Rabbit OP, coat ee [_ << Tri ALY lp ae (ee Ait 200" ] SN SLAY pion GH) \e i) Ag }) S—— / —— Le Lf L- ~ } \ a XQ / Heveretd Larded> Ae Ref \ Lobiste VI, Ne ee \ wack Aoukes f \9 Fog tte ilo \ Se 4 Sg ee ercrseeee on (i Rofb y fe R. Fe = some Ceeanen ay? 3222 er eee IF Third: Course Ne ee ae Z / A (ey i % / GN? ae Foc) eI Gers y — | Furst in USO Seconth Cour Scotch Collops \ ned Olives Lar le, Ly (feaje\ Bo. yl ano )) Colley] eA —— Fatty of g Pik ge 20S; Gaullets with Oggd apd A, rg eo AD uchs Me ‘ nul? Shure G OUWIVLO he ejiteeb res) OufL J Hamumn and Chickens Karks ) vy ws ‘2 Li e Lpillib> oO “Veal “) alo INCL C? Way ie ag OFS ames aa ? 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