/ ✓ / Digitized by the Internet Archive in 2019 with funding from Getty Research Institute https://archive.org/details/completecookteacOOjenk ’ r t f > . i A ' V > < » , < r-., .-.V £v'. ■ ' ' ■■ i ■ N •» . r V • / IJ ‘V. '.Ji : ' Complete Cook TEACHING THE Art of Cookery in all its Branches ; And to Spread a TABLE, In a Ufeful^ ^ubJlaniial^wA Splendid Manner, At all Seasons in the Year. With Pradtical Inftrudtions To Choose, Buy, Dress and Carve all Sorts of PROVISIONS. Far exceeding an;j Fhhig of'the Kind yet Fuhlijhed. CONTAINING The greatefi; Variety of Approved Receipts in PRESERVING, PICKLING, C O LLAR I N G,|&C. ! AND 1 ^ I s H E s for L E N T and Fast-Days, A Variety of M a d e Dishes, And to Drefs both the Real and Mock 7' U R T L With an APPENDIX Teaching the Ar t of Miking . • WINE, MEADi CYDER, SHRUB, . STRONG, CORDIAL and MEDICAL WATERS; Brewing Malt Lic^u o r ; The Management and Breeding of Poultry and Bees; I ANDRE CEIPTS ■ or Preferving and Reftoring H E a lt H and Relieving Pain; and for f Taking out Stains, Preferving Furnit vre. Cleaning Plate, &c. COOKERY, PASTRY, CONFECTIONARY, For the Use of Families. By JAMES J E N K S, Cook. LON DON: I Printed for E. and C. D I LLY in the Poultry. M DCC LXVIII. Entered at CTATIONERS-HALL. The INTRODUCTION. Containing a TVord of Advice to Maid~^ Servants, I NSTEAD of a Preface, with which mod Works of this kind are prefented to the public, Ituffed with felf-commendations, and degradinor tliofe that have gone before them, 1 fhall introduce this pradical treatife of Cookery with fome general Rules and Dire6lions for the Conduct and Beh.i- viour of Maid-Servants in their fevera! desrrees and capacities. Directions for the Houfe-maid and Kitchen-maid. A Hottfe-rnaid is looked upon to be t!ie moft early rifer in the family, and it will be al¬ ways to her credit to drefs herfelf tidily and quick¬ ly^, and fet about her work with a good-will. In fummer^ her firft office is to rub ftoves and fire-irons with fcouring paper, and to clean the hearths, where neceflary. But flie may preferve’ her irons free from rull, and fave the trouble of cleaning them till winter, by a compofition of a quarter of an ounce of camphire and half a pound of hog’s lard diffolved together over a very How hre, adding thereunto as much black lead as will bring it to an iron colour, after the fcum has been taken off. With this mixture fhe mull fmear the irons, grates, idc. all over, and letting it lie 24 hours, (he mud clean them neatly with a dry cloth, and they will keep unruded fix months. Or, ffie imay rub the irons with mutton-fuet or with gf)ofe- I ^ 2 greafe. i v r N T R O D U C T; I O N, greafe, and wrap them up in brown paper. The greafe is wiped off with a clean linnen rag. Then polifli with fcouring paper. In winter, flie begins her work with raking out the afhes and fweeping the grates very clean : then cleans her irons and braffes with a rag firft dippM in vinegar and allies ; then with an oily rag j af¬ terwards with fcouring paper, rotten fbone or brick- dull. Note, White brick is the bell for this ufe. Should there be line floves or fenders they mull be firfl: rubbed with oil, then with emery, till per- ■fe(5lly bright : then with fcouring paper to take out any fpots that may remain. Then fhe lights her fires, and wafiies the marble hearth with flan¬ nel, hot water, and foap •, and takes care to dry it off very well. Note, Cold water land and foap, will do for free-ffone chimnies : but they flaould be well cleaned with a hard brufla. It is not fo well to ufe fire-flone to rub a hearth : becaufe it fpoils the ladies petticoats, he. To black the hearth within the fender, take two pennyworth of black lead, and a quarter of a pound of coarfe brown fugar ; mix them well, and put them into half a pint of fmall beer, and boil them well, keeping flirring the fame with a flick upon the fire. This will make a fine black. Lay it On with a little brufh, twice over, and next day, when quite dry, rub it well with a hard brufh, and where it does not break it will look like fteel. Brick hearths muft be brufhed with a mixture of red lead and milk j which makes a beautiful cher/y colour. The V I N T R O D U C T I O N. The next thing is to clean the locks. Have a piece of pafteboard cut fo as to flip over the lock, to preferve the doors from the dirt that may fall or drop from the fides. Clean them with an oily , rag, then with rotten flone or white brick-duft,, fo°arefully that none of it gets into the key-hole. If the locks happen to be lackered, they require rubbing only with clean leather or a woollen cloth.. If there be carpets, fweep them with a com¬ mon broom, or bruih with a whiflt broom, then fold them back, and fweep the boards, Having^ firfl Are wed the floor with fome damp fand. If neceflTary, the carpet to be carried into an open- place, hung upon a line, and well beaten and fbaked till all the dull flies off. But before the room is fwept, brufh and clean the curtains, bruih or fweep the windows and behind the Ihutters, ■wipe the pidlure*frames, having blown the dult off. with bellows. And duft the wainfcot, ftuccor- work and china-ware. Duft the chairs. Having flniflned.the rooms-, fweep down the flair- cafe, duft the wainfcot and banifters, and.the tops- and Tides of the door-cafes. In dufling the ceilings of flair-cafes and rooms, it requires a long- handled fiat broom. Wafn down the flairs with foft cold water and fand. In making the beds, fhe fliould put on a clean apron at leaft *, for it is not fic for one full of dull to come near a bed : take off every thing feverally, and lay them on two chairs at the bed’s-foor, fo as they do not touch the floor. Shake the feather¬ bed well every day : and turn a matrafs once a week at leafl. Before the clothes are laid on, clean, a 3 the vi I N T K O D U C T I O N. the head of the bed, the vailences and curtpins, with a brufh or v/hifli kept for that particular ufe, and fweep dean behind and under the bedilead, when the room is fwept. As to the manner of making a bed it is beft to follow the diredbion of the raiftrefs of the houfe, or the cuftom of the family. The Method of cleaning Floors, Boards, &c. Where the floor is fpotted, lay on argol upon the fpots over night, and the next day take a flrong lye of wood-aflhes well flfted and cleanfed, fcour the boards on your knees with a little hard brufh, pry them up with a clean cloth, and afterwards rub them with a dry houfe cloth, that they may dry quickly and white. Rub the fkirting boards with a piece of oily flannel. Scrub the.boards al¬ ways the right way of the grain, that is, length¬ ways, never acrpfs the grain. Neither w'et much ^ at a time, nor ufe too much water on one place. Flote, Hot w'ater will freeze fooner on the boards than cold. Always, if pofTible to be had, ufe foft ■water; hard water fpoils the colour of deal boards. Tea boards, and fuch like furniture, are cleaned by rubbing them well with an oily flannel, and then with a dry cloth. In cleaning windoyvs two are required, one within, the other on the out- fide. Duit them firft: then rub them with a]clqth dipt in whiting and water, and, when dry, rub it ofi' with a clean linnen cloth. Chair-frames, if walnut-tree or beach, flaould be well rubbed with linfeed oil till quite dean, and then with a dry cloth till they becorue bright. When INTRODUCTION. vii When perfedly dry rub them with a piece of bees¬ wax and a hard brufh, or a piece of flannel, very bard, and finiflb with a foft linnen cloth. As for mahogany furniture, when free from fpols, it needs nothing to clean it but to be rubbed daily with a fine linnen rag. Spots and dirt may be taken out by rubbing the wood well with flale fmall beer, then with a clean dry brufh, and af¬ ter that with a clean linnen rag. Ink is taken out with a few drops of vitriol dropt upon the fpot» and cleared off with a little water and a woollen cloth. Bureaus, chefts of drawers, cabinets, book- cafes, and fuch like, are to be rubbed with lin- feed oil, and then with a clean flannel, or fofc cloth, till they be dry and bright. Floor Cloths painted are beft preferved by rub¬ bing them daily. Lay them once a week, the wrong fide up, to prevent the fides turning up. Cleaning them forrietimes with milk, and dry rubbing them when dry, will make them look al¬ ways new. The Kitchen-maid fliould have always prepared a fufficient quantity of lye made of a pail of wood- afljes, half a pail of unflacked lime for every four pails of water, boiled in a copper, and well ftirred f^or half an hour ; then poured into tubs to cool, and then fet by for ufe. When the pewter is to be fcoured, fet the difhes and plates feparately, one upon another, on a dreffer, with a piece of flannel under them. Warm fome of the lye above-men¬ tioned, and pour a little upon the uppermofl: plate and difhj and when that is done take it off, and let the lye drop into the next. Then rub each with a a. 4 pjece viii INTRODUCTION. piece of tow : after which, having two bafons of red fand mixed with the lye, fcour the pewter with one, and having rinfed it in cold water, clear it with the lye and fand in the other, and then rinfe it in two waters. The fame method is ufed for cleaning copper and tin, after they have been cleaned with fand and water. Candlefticks, either of brafs, iron or tin, are cleaned by boiling them in a little lye in a fuffi- cient quantity of water, and wiped, when taken cut, v;ith a clean dry cloth, then with a clean flannel, a piece of leather and rotten-ftone, or white brick-duft, or whiting. French plate is to be put into the boiling water, then dried, and rubbed only with leather and whiting. China candlefticks muft be dipped in and out with great care, and as quick as polhble, till the greafe comes off, and then Only wiped dry with a cloth and flannel. Steel candlefticks muft not be put into water. The tallow muft be carefully taken off or melted before a fire: then they muft be rubbed with a dry cloth : if fpotted, ufe oil, and then emery. Copper and brafs' veftels fliould immediately after ufing them be filled with water, then wiped and dried i otherwife they v/ill grow green, and be dangerous to the next that eats out of tlrem. Broths and foups fhould not be left longer in the pot or pan, in which they are made, than while the dinner is taking up. Fixed coppers muft have the fire drawn from under them as foon as they a e ufed, and fcoured with a brufh and fand whilft i,cr. Scour the outfide of copper and tin utenfils with fand and a brufh 5 and the dreffers with wa¬ ter INTRODUCTION. lx ter and foap, or wood afhes, rather than with fand or fuller’s earth, becaufe thefe are gritty. To the Cook-maid. As the chief intention and labour in this Book is for the affiftance of the Cook-maid, fhe will find the particular Inltrudions and Diredions re¬ lating to her ftation in every part thereof; and that if fhe takes care to make the kitchen-maid, do her duty, and will diligently apply the pradi- cal Rules to be found in this Pra^ical Cook, there’s the greateft expedation that fhe will give fatis- fadion to her employers, and do her work with eafe and chearfulnels. To the Chamber-maid. A Chamber-maid’s firft bufinefs is to inform herfelf of her miftrefs’s method and hours of doing her bufinefs, that fhe may have her linnen and every thing, brought to her nice and clean, ready for her drefs and undrefs. She Ihould have every article fo difpofed, that it may be found when wanted ; and when fhe undrefies her rnif- trefs, fhe ought to rub carefully what is put olT, with a clean linnen cloth ; and having folded and fmoothed them neatly, to lay them m their pro¬ per places. And as the whole mending, wafhing and cleaning her millrefs’s apparel are part of her bufinefs, fhe will find receipts in the Appendix to this book for her help and inflrudion in thofe particulars. a ^ To X INTRODUCTI ON. Tb all Servants in general.’ Be modeft, fober, diligent, faithful to your truft, and obliging in your fervice, and you will not only deferve the good-will of thofe that em¬ ploy you, but gain a reputation, that will always iupport you againft the frowns of fortune, and recommend you to the countenance and favour of the rich and good. contents; C O N T E N T S. The Introduction, •Containing Advice and Dkections for Maid- Servants, Page iii M Arket tables - - - i Table of expences and wages - . - - 5 Instructions fo^ the JUDICIOUS CHOICE of all kind of Provisions. Beef — - Mutton and Lamb Veal -- ■ Porlc —— ■— Brawn, bacon, hams — 11 Seasons For Butcher’s meat — 12 Poultry —. —, ih. Poultry to choofe— 13 ForFifh - - — 66 Venifon —— - 17 ! Fruits and. Garden- Stuff. Their particular - 17 Bill of fare in an ele¬ gant manner. For January - —— 21 February -- 22 March and April — 23 May and June ■ 24 July-25 Auguft and Septemb. 26 Odober - . — 27 November • 28 3)ec€inber 29 Bill of fare in the family way Page For the feveral Months in the year -— Terms of carving — 37 Inftrudions for carving — ib. The Practical Cook. Art of rnaking Soups .-41 Directions to the Cook -- ib» Beef-tea - — — ib. Broth of leg of beef — 42 Beef or gravy foup - -- ib. Mutton broth — — ib. Portable foup — 4 3 Veal broth ——. 44 Calves head broth — ib. Queen’s foup — ib. Chriftmas plumb pottage 4 ? Peas foup -- - ib. Green peas foup — — 46 Soup meagre <— — ibm Chicken broth --- 47 Chicken water —■ — ib. Almond foup — ib. Afparagus foup — - 48 Craw fiflr foup — — ibm Mufclelbup 50 Scate and Thornback foup; 6 . Oyfter foup -- 5* ib. Eel foup >■- 52 Egg foup — ib. Rice Ibup —— 53 milk — ib. Barley foup -- — ib. water -- — ib. Watergruel -- ~ ib. Panada -- 54 Sego to boil , .. ■— ib. CONTENTS. *« XU Gravy and Sauces. Page D iRECTiONS to the Cook 55 Brown gravy — 55 and 56 without meat — ib. White gravy - ■■ ■ ■ ■ 56 Beef gravy for keeping - ib. Gravy of beef or mutton ib. Veal gravy » 57 Fi(h gravy — — ib. Gravy for a pafly - 58 For tame fowl - ib. wild fowl —— 56 Butter to melt ■' - » 58 to burn —-— ib. Instructions for drefs- ing Garden-Stuff. Directions to the Cook 59 To drefs Cauliflowers - ib. Broccoli ■ 60 Cabbage and Sprouts ib. Spinnage - 61 Afparagus — ib. and 62 Artichokes- 62 Artichokes fricafee'd ih^ Artichokes fried — 63 ib. Parfnips -— 64 To flew »— ■ ■ ■'■ ib. To mafli -- ib. Carrots -- . Potatoes -- zb. To roaft -- 66 To fry ■—= ' ib. To mafh — ib. Windfor beans —. ib. Green peas —— 67 In the French way ib. with cream -- 68 Of Sallads. Directions for choofingand* Page drefllng all Sorts of Sal- lads in Seafon — 69, 70 The Art ofdrcflingCoM- MON Provisions in the genteeleft and leaft ex- penfive manner. Directions to the Cook for boiling . ■ • 71 A neats tongue - 72 A buttock of beef —— ib. A rump of beef- ib, A briiket of beef - - 73 A leg of mutton - ■ — - ib. Aladaube — — ib, A la royal — ' —• ib. A neck of mutton —— 74 A leg of houfe-lamb — ib, A lamb’s head -- 75 How to boil veal - — — ib. A calve’s head — — ib. A neck of veal ■ 76 A leg of pork. — - — ib. Pickled pork -- ib. A ham —— 77 A haunch, or neck of venifon ib. Poultry. Chickens with bacon —*77 with tongues — 78 A grown fowl - ib. A rabbit with onions — ib. Pigeons - - ■ - 79 Pheafants —— —— ib. Snipes and woodcocks — ib. Partridges - - 80 Directions to the Cook for roafting - - 81 and 171 Ribs of beef - — - ib, A rump or firloin —— ib. Mutton and lamb -- 82 Veal CONTENTS. Xlll Veal -- Pork - _ A pig - Tongue and udder Venifon-- Page 82 ■ ^3 84 ii. ib. 183 85 ib- Duck, goofe, turkey, 86 and 89 A turkey genteely -- 87 Pigeons, larks, plovers - ib. Partridges, woodcocks, fnipes 88 Sauce for a goofe, turkey. Mutton like venifon • Poultry. Chickens A hare Rabbits - roaft fowls 89 i'/. B. See alfo page 185 —192 Practical I^Iirections for drefling Fish. DIRECTIo^s to the Cook for dreffing Fish - 89 and 94 How to boil falmon — ib. Salmon au court-bouil¬ lon —-- go A la braife - 91 Flat fifh —. ib. and 94 Turbot and cod _ Crimp cod --- Scate -- Sturgeon --- Tench _ 92 ib. ib. ib. ib. Soals, plaice, flounders Mullets - Salt fifh Stock fiih Lobfiers Pike Roaft and flew 94 ib. 95 ib. 96 97 ib. Page How to road a cod’s head 98 Sturgeon — ib. and 99 Lobfiers ■ ——- - 100 Crab — ■ — ib. To butter fhrimps — — ib. Fifh fauce with lobfler - lOI with anchovy — ib. Direftions how to fry. broil. &c. fih ■■ " — ' -• - ib. Oy tiers to fry -- — J02 In ragoo - — ib. To flew —- — ib. Eels to fiy -- — ib. To collar - - 103 To flew - —■ ib. To fpitchcock —> — ib. T 0 broil — lOl To farce -• — — ib. Lampreys to fry — IOC Carp to flew — ib. 106, 107 To frv and bake — ib. Tench to fry - 108 Cod to flew -- lOQ . To fricafee —— -- ib. Salmon to bake —- — 110 Whitings to broil — — 111 7 Vout to flew - - ib. Herrings to broil — — ib. Haddocks to broil — — 112 Mackasel to broil — — ib. Weavers to broil - " > >3 Codfounds to broil — — ib. To fricafee - — ib. Soals to fiicafee ib. and 114 Turtle to drefs - ■ ‘ '5 In the bell way - — 116 In Wed Indian way 117 Hashes. To hath beef .. 120 Mutton —— ib. To xW C O N T ENTS, Page To ha/h lamb’s head, &c. 121 Veal — 122 Calve’s head and 123 Calve’s h^ad like turtle 12; Acoldhalh •— 126 RacooS. To ragoo a neck of veal 127 Breaft of veal — 128 A fillet, called veal a la mode — 129 Sweetbreads 16, and 1 30 Leg of mutton — iS. Piece of beef - 130 Rump of beef- 131 •Hogs feet and ears 132 Livers --- Beef or beef a la mode th. and 179 A ragoo for made difhes 133 Stews. 'J'o flew ox palates . 133 Beeflleaks -- ib. Fillet of beef -- 134. ■Beef collops -- ib. Beef --133 PorUiguefe way 1 3 7 French way —• ib. ■Rump of beef- 13 5 Brifket of beef — 136 Beef goblets-138 Beef royal - ib. Neats tongue - 139 Knuckle of veal — ib. Veal in general —• ib. Neck of veal - 140 Breaft of veal - - ib. In the French way, called Page Herico —— 141 In the Portuguefe way, called zPiliaw — 141 A fillet of veal - ib. A pig- 14Z Mutton chops- ib. Leg, neck, &c. of mut- ton --- *43 Lamb’s head - i 8 o Fillet of mutton • ib. Calve’s head -- - ib. A hare -- ib. Turkey or fowl 144- - 1.45 Fowl a la braife — 146 Pheafant a la braife - ib. Pullets a la faint : mer- chout -- — *47 Chickens -—■ ib. Scotch way - 148 In the Fall Indian manner —— ib. Pigeons --- 149 Jogged ib. A duck -- 150 Wild fowl - w. Giblets --- 131 Fricasees. fricafee lamb .— 152 Sweetbreads -—^ ‘53 Neats tongues - - ib. Ox palates --r ib. Calves feet -- ‘54 T ripe —- ib. Pigs ears -- fb. 155 French way ib. and 156 Rabbitsand 1*56,157 Pigeons --- . ‘57 Hare --——. ib,. Pettitoes —-- ib.. Ste/.ics C O^N T E N T S. Steaks, Cutlets, and CoLLOPS. Page Tireflibns for broiling - 158 Beef ft'eaks to broil — 159 y To Try -- ib; Rolled - 160 In the French way - ib. Beef coHops to drefs — 161 Collops of cold beef — ih Beef lieaks' and oyfters — ih\ Collops of hung beef — 162 Scotch collops — 162, 163 In the French way 163 Xarded - - 164 White -- ib. Yea! cutlets -— 16; At Pontack’s — ib, Mutton cutlets, Pontack’s ib. Fried and Baked Meats. To fry a loin of lamb - 166 Cold veal -- 167 Tripe - ib. Saufages - 168 To bake a pig - ib. Leg of beef —— 1 fg Ox cheek or head - ib. Calve’shead -- I 70 Lamb and rice — ib. Muttdn chops — 171 Ox palates - ib, Fashionarle Dishes or made Dishes. •Eflence of bam - — -- •74 A culiis for ragoos — ^7 S' For Butcher's meat - ib. The Italian way - 1765 Of craw filh -- ib. White - 177 Surloin of beef Tried — ib. Rump of beef ro(lled — ■ ‘78 Pag* Beef a la daub - 179 4 la mode - - ■ >79 Tongue to force -- - ih. Leg of lamb forced — 180 Loin to flew -- ib. Leg of veal and bacon difguif- cd - - ^8i Ham a la braife ---— - 182 To roaft -- ib. Fowl to force -- 183 Chickens with forced meat and cucumbers — 183 A la braife- - 184. Fowls to marinate 185 Ducks a la mode - - ib. W'ild ducks in the bed tafte/^. Ducks a la braife - - 186 Goofe a la inode- - 187 Pigeons a la daub —- - ib. In fricandos — - 188 Farced ..- 189 A la foleil —^ - . ib. In whole- — igo I n pimlico ■ —7 - ib* Partridge a la braife -r- — ib. Partridge panes — 191 Phealant a la braiie • 192 Ortolans to drefs — — ih. Ruffs and reifs to drefs . ih. An Indian pellow — - «93 A Portuguefe pellow ib. Directions for MAK- ING Puddings of va- Rious Sorts. A plain boiled pudding 194 Light pudding-^— 195 Butter pudding — ib^ Qiiaking pudding- ■■■•■— ib. Bilket pudding —— ib. Plumb pudding --196 Tunbridge pudding-197 XVI C O Cuflard pudding Boiled tanfy pudding Hunting puuding — Boiled fuet pudding A (leak pudding — A calf’s loot pudding ib. A potatoe pudding —— A boiled almond pudding Loaf pudd ng -- Rice pudding --- A prune pudding - An apple pudding - Dumplins of fuet — y eail -- Norfolk -- Hard Apple ib. and 200 '99 ib. ih. 200 ib. 201 ib. ib. 202 ib. ib. ENT S. ^ Page —- 2 I I - ib. Almond hogs pudding - 2 I 2 Pies and Pasties. Instructions for making Baked plain pudding 202,208 Baked bread pudding203,2C4 Millet pudding Rice pudding — — Almond pudding - Poor man’s pudding Oatmeal pudding - Oat pudding — Potatoe pudding "Orange pudding -- Carrot pudding Quince, apricot ib. ib. ib. ib. 205 ib. ib, 206 - ib. plumb pudding - Italian pudding -- Apple pudding- ^Chefnut pudding - Sweetmeat pudding Fine plain pudding White pudding —■ Black puddings -- Common fau Cages - Bolognia faufaees - Jews padding A haggus ~ Paste Beef pally 212 Hamburgh faulages Spanilh laufages -- German faufages A beef Ileak pie — Neats tongue pie Ox-cheek pie — Mutton pie- Veal pie and - ib. ■ 207 — ib, ib. 208 ih. ib. ib. 209 2 10 ■ ib. ib. 2 \\ Lamb or veal pie A favoury veal pie Calves nead pie -- Calves foot pie — A veal florentine A lamb pie ■ Lamb Hone pie A kid pie Pork pie Grilkin pie Ham pie Venifon pally Artificial Umble- pie * Lumber pie Battalia pie ih. 223 Yorklhire ChriBmas pie Savoury balls 214 ib, 216 ib, 217 218 219 220 • ib, 221 ib, ib. ib. ■ ib. 222 . 224 225 ib, 223 226 2ZJ> ib. Caudle for fweet pies — ib. A lear for favoury pies — 228 A chicken pie A hen pie A' pigeon pie Plain goofe pie ib. ib. 22q ib. Gooie pie enriched A giblet pie A duck pie A fvvan pie A Rabbit pie A hare pie - A fea pie 23c ib. ib 231 ib . ib il C O N T E N T S. XV!1 Minced pies Egg pies — A carp pie A foal pie — A£i,?elpie — A lierriug pie A (almon pie A trout pie Page 232, 233 233i 234 234 15 ib. 236 A lalt fi£h pie — An oyfter pie An apple pie A cherry pie - An orange pie An artichoke pie A potatoe pie An onion and 'potatoe pie Torts. To make a tort - Tort de moy ib. ih. ib. 237 ib. 238 ib. 239 , ib. 240 Tarts of various kinds Apple or pear tart — Orange or lemon tarts Jceing for tarts Spinnach tart — Almond tart — Orange puffs 1— Lemon puffs 240 241 ib. 242 243 ib. 244 ih. ib. ib. ib. Carrot or parfnip puffs Mrnced meat puffs — Instructions for mak¬ ing' Cakes. A rich cake — ■ ■ 246, 247 Great rich cake French bread French cake to eat hoc Spanifh cake - Portuguefe cake -- Dutch cakes -- 248 ib. ib. 249 ib. VVhetllone cake Shrewfbury cake IWarlborough cakes _ l^een cakes - 230 ■ ib. ib. .2CI Uxbridge cakes A pound cake Little plumb cakes The nun’s cake A feed cake _ A batter cake _ — ib. — ib. 252 ib. 233 ib. 2^4 Fine almond cakes - White cakes like china difhes Saffron cakes - 255 Orange cakes and loaves’ ib. Carraway cakes Sugar cakes Ordinary cake to butter French bifcuits - Little cakes •—-_ Drop bifcuits Common bifcuits Wigs --- Buns Macroons — Potatoe cake Fritters Pan cakes Cheele cakes 236 tb. 257 ib. 258 tb. " ih. 259 ib. ib. 260 ib. ih. 261, 262, 263 Gingerbread cakes and nuts 263 ib. 264 ib. Thick cakes-- Without butter — Dutch --- Custards. A good fort of cuflard - 263 Plain ditto —--- 266 Boiled dirto ___ Rice ditto Almond ditto Fairy butter Orange butter ib. ib. ib. 267 ib. ib. Jellies, bJc . Jellies of hartfliorn 267, 268 Of Calves feet- ib. Jellies Kvia Page Jellies of currants - 208 Rellorative —-- 269 A jelly poil'et- ib. Giam of rafberry - ib. A flummery-270 Oatmeal flummery - ib. French flummery - ib. Hartfliorn flummery —- 271 A trifle - ib. A fine cream-— 272 Blanched cream ~ ib. Lemon cream ■ — ib. Ratafia cream — ib. Rafberry cream ^273 Whipped cream- ib. Syllabub from a cow — ib. Wflipt fyllabub ib. and 274 Everlafting fyllabubs — 274 Instructions for mak¬ ing Hams, salting and curingBfiEFjVE AL, Pork and Mutton, and for Potting, Col- la ring, andPicKL in g Fish,Flesh and Fov/l. Hams and tongues to fait 276 To dry and fait a ham of bacon 277 A Weflphalia ham to make ib. To make a ham of a leg of pork —-278 Of veal — ib. Of beef —' ib. Of mutton — 280 Hung beef-279,280 To dry tongues —»— 280 Dutch beef -- ib. To pickle pork - 281,282 To make bacon -- ib. To collar beef 282,283 Brea ft of mutton -- 284 Of veal --- ib. CONTENTS. Pork Pig Page 28 3 ib. - ib. To make fham brawn To collar eels .- 285, 288 Salmon - 286 To pot beef —— ib. Venifon — — ■ 287 Ox cheek - ib. Fowls or pigeons -- ib. To fave . thSm when decaying" - 2S8 Lampreys or eels -- ib. Charrs or trouts — 289 Chefhire cheefe — ib. To pickle a leg of pork like ham —— ib. Sparrows or fquab pi¬ geons — ■■ ib. Salmon ——• 290 Sturgeon - - ib. Smelts —— 291 0\ fters, cockles and mufcles - ib. and 292 Sprats for anchovies 292 Instructions for Pick¬ ling, Candying, drying, and preferving Roots, Fruits, &c and to make Catchups, &c. Diredlions for pickling - 293 To pickle walnuts white - ib. Green 294 Common way 295 Cucumbers - - ib. Girkins ■■■ ■ — 296 Cucumbers in flicts ib. French beans — 297 Cabbage - ib. Onions -- 298 Beet root and turnips 299 Cauliflowers -— ib. Raddifli C O N T Page j Raddifh pods — 300 i Barberries Samphire ENTS. it. \ Mulhrooms white Mango’s of melons Nafturtium buds - Afparagus 301 - iL 302 303 ib. Pickles in the Indian way 30^ To candy angelica All forts of flowers Fruit Oranges whole — To dry cherries ib. - ib. 305 ib. 306 ib. ib. 307 Pears and pippins Plumbs - Peaches -- To preferve whitepear pi umbs ib. and 31 2 Currants — ■■ 308 Cherries —■ . ib. Apricots ... 309 Rafberries —— ib. Peaches ■ - 310 Damfons - ib. and 312 Goofeberries —— ib. Mulberries — 311 'o make marmalade — ib. Him ixiaictuc 'o keep white bullacc plumbs ' 3 12 Walnuts all the year ib. French beans all the year 3*3 Green peas till Chriftmas ib. The APPENDIX, ontaining Inftrudlions for making W i n e s, Mead, Cyder, Shrub, fife, and for diftilling, brewing, fifr. Wines. iDofeberry wine • 315' XIX Ptl Cowflip or clary wine - 316 Currant wine - ' Rafberry wine Blackberry wine Raifin wine — Elder wine Damfon wine Orange wine ib. 316 Balm wine . ~ j 3'7 lb. and 318 -- 3.8 •7 ib. and 320 320 ib. Frontiniac wine _ Englidi champaign wine 321 Englifh fack, or Saragola wine Mountain wine — ib. To recover four wine — 222 To fine wine -- ib. Mead, Cyder, 322 323 ib. ib. 324. ib, 325 326 To make mead --- , White mead —. Strong mead — Small white mead Cyder - Pine cyder Lemon fhrub — Orange flirub — Vinegar and verjuice ib. To dillil aqua vitas —. 327 Annifeed water — ib, Spear-mint water — ib. Cinnamon water - 328 Black cherry water - ib. Gripe water -- ib, Hyfteric water — ib. Citron water -— The golden cordial Treacle water — Ufquebaugh —. Dr Stevens’s water Honey water —— Aqua mirabilis _ Plague water XX CONTENTS. Page “ 332 - lb. Milk water- Surfeit water — Hungary water — 333 Fever water -- ib. Stone water - ib. Snail water ■ — -* ib. Water good in a confum- tion -- 334 Fine clary water — ib. Tinctures and Infu¬ sions. Tinflureof hiera picra - 333 The lime drink for the Hone ib. Elixir proprietatis - 336 Stoughton’s drops - ib. Daffy’s elixir ib. Cherry brandy - 337 Curious Receipts for preferving and reftoring of health, For worms ^ 337 Powder for the teeth — ib. Remedy for the tooth ach 338, 342 Sore throat — ib. Scurvy - ib. To flop aloofnefs 339 For a fore mouth -- ib. ■ To ftop bleeding at the nofe -- ib. To make oil of charity ib. Cure for the itch -- 340 For fits —- ib- For the hooping cough ib. For fore eyes - 341 For an ague — ib. For afcald head — 342 An inveterate cough ib. To procure fpeedy delivery ib. Pimples —- 344 Tp cure corns — ib. To cure chilblains - A wafh for the face To take off freckles To make pomatum A falve for a fprain A poultice to ripen tumours Lip falve -- A receipt for colds - To take oil, ink, &c. cloth - - 345 ib. - ib. out of ib. Wine out of linnen - ib. Pitch or tar out of cloth 346,348 To cure bugs To mend china - To cure mufly bottles Wine calks —- To kill rats - lb. ib. • ib. 347 ib. To preferve poultry from ver¬ min — — ib. To boil plate ■ ' ■ ■ ib. To make bitters — - ■ 348 To reftore colours in filks ib. Liquid blacking for flroes ib. To clean filver lace, &c. 349 To wafh point lace- ib. Utenfils for a kitchen — ib. Instructions for tna- nap-ing and breeding w-> . O w Poultry To feed capons - 350 — 352 To cure the pip, flux, and lice in poultry- ib. To cure a hen from eating her eggs _ - 353 To make hens lay - ib. Instructions for Brew- • ib ., mg InstPvUCtions for ma- naging bees — 356 MARKET- MARK E T-TABL ES I F O R A N Y I ! S U M » To be kid out, ready caft up, fronT" One Farthing to Six-Pence; j Shewing the ! N U M B E R of THINGS, j A N D T H E ! Exaa VALUE of that NUMBER, j To which is added, 'a table ! To caft up j EXPENCES, SERVANTS WAGES. i Valu( .CvOOOO O cx* »* vo~~;cooooooooooooooooooo J, O f<^00 ^-•^0 — rt-ONN r^O l/>0 c<^00 «• vO ^ 0\ 55 hU - , „ ■" .« C; ■ 5 voO 'O tv. fvOO OO u-iv, OOOOOOOOOOOOOOOOOOOO ^ 00 G •>i-oo o -^00 O '♦•OO O '♦•cys o 'foo to o oo o o S ir\\0 vO vO pH ■^'^OOOOOOOOOOOOOOOOOOOO -J . vO On N €0*0 O' O O' O tOVO O' O ctiNO O' O »*'> «J ^ c V « 00 "““''“'"ttNNN to to to to '♦• ^ '♦* lo to Ph to"^00000000000000000000 •d-NO 00 O o N •'♦"O 00 o o N ■d-'O 00 o o N ^sO •ti mm toO>««toO»«t»toG'“NtoO>Htvt^OCOO OOO O '^^OOOOOOOOOOOOOOOOOO'^'-' flj >s N O O -^0 raoo <-> u — — 52 • O '^000 0 0>-* — MNc«rriC«^^rj-«-r»Lc. vsv^OOO'OOOOOOOOO'OOOOOOOO 4J ■'i-oo o M-OO O -^00 o -<<• 00 o '*-00 O '*-00 o '*-00 <-■ • c O r-^ CO 00 -00 OC^O'O O 0 “ — -« N« N c. ■^■^OOOOOOOOOOOOOOOOOOOO 0> 01 vO O' O t'-.O O' O 'r <‘''0 O' O too O' O tnvO O' O to c QJ ^ tri iy ''0 'O'O'O r^f-vt^r^OCCOOCOO O'O'O'O'O o C-H --.■OOOOOO'OOOOOOOOOOOOOO rti • -ti 'O f'l . _ o O W r ^'0 OC O O t< ' 4-'0 00 O o N 'j-'O 00 O u-'O >0 >0 )0 *0 O .-OO — O — M ro'*- |>~|\0 l-sOQ OO — 0""WtO''t-to -Q — — — ~i % — — MNNNNNNNNNNNrT'cAtritnmrt, — OtoN — OtON — OtON — OttkN — Otr, -C ^ w "tj •^'O sOr^OOO'O'O — OOwNtticrir}- U^'0 'O — — — — — — — — — — MNNNN'NtJNNt^ •..OWOttONONONONONONOt^ON •£ S J3*\5»«i-iOO— — t4NtritO'*''*-i/'\ O In. In, 00 00 N O Q . M tr> O .J 3 ^ — Ntoo — NtriO — Ntoo — Ntr )0 — rt fcr\ LO-O vO 'O vO IN. (N fv .00 OOOOOO O'O'O'O'O O . — — vJOOOOOOOOOOOOOOOOOOOO ^ t— N rj- •^'O l-N*^ O' O — N ^ »y"0 INQO O' O J® O W w N > B 2 ( 4 ) ttJ'i^O'OO'OO'OO'OO'OO^OOvDOOO o S j; — — «-nO vO r^OO N 'O Q>4 cl •-» txO ‘-^O roco *-.\0 -• r:t-OCO c3 •-• »-• •- C . wj f^r^OCOO OOnO O O •-• N M..N-.tr> U^'0 - 1 -^ ^ • *^--.----,-M jj-^O'i-ooO'tJ-ooOTfocO'^ooo ^co O 4- S ‘j-.'O voo t^r^r'-sooorcoo OOOOOOOOOOQOO o 6 - - > o' “4 'O a\ O C^ O <^o O' O »<^^0 On O O O o c ^ O wOO*““'-'‘-'N'NiNNf<.)tri»d rfN-N#- « 00 O., ooooooooooooooo--* . -w O N ^SO Oe O O N -Tf-NO OO O O N O CO <-d ^ ►- - M ^OO , ^ ^ tv tv tvOO OOCOOOOOOO O'O'ON'- — . •'OtvOOC7'0*“0*-'N*^'^ '-oVO CvOO O »T3 ^ _ N — OfON — Ototl — Oo-jri — OOO . -a >S tvOO 0\0'0 ~ o O «-• N tocrtnf- Lr,\0 O W-t ^ N N N f4 NN ror0 ^>s00-->-i->0000*«'-i««(*»i7,, ^ vOOOO OO‘^'~''**~'^M MMlM urt s 'rt 't; N ^i^'^tvOO ON O « N «N ^ TABLE ( 5 ) T A B L F to caji up Expences, or Wages. t^er Year. Per Month. Fr-r Week, Per Day. /. /. J. /• /. 1. r/. /• 4 J. d. I 0 I 6 2 0 0 4 2 0 0 0 2 0 3 0 3 0 0 9 I 0 0 I • 3 0 4 7 I 0 I I 3 0 0 2 0 + 0 6 1 3 0 I 6 2 0 0 2 3 0 7 8 0 0 I 11 0 0 0 3 1 6 0 9 2 2 0 2 3 2 0 0 4 0 7 0 10 9 0 0 2 8 1 0 0 4 2 8 0 1 2 3 1 0 3 0 3 0 0 5 I 9 0 »3 9 3 0 3 5 2 0 0 6 0 10 0 4 0 0 3 10 0 0 0 6 2 11 0 16 10 2 0 4 2 3 0 0 7 I I 2 0 18 5 0 0 4 7 1 0 0 8 0 *3 0 •9 11 I 0 4 11 3 0 0 8 2 •4 I 1 5 3 0 5 4 1 0 0 9 I 1 ^ I 3 0 I 0 5 9 0 0 0 9 3 16 1 4 6 2 0 6 I 3 0 0 10 21 >7 I 6 I 0 0 6 6 1 0 0 1 1 ( D 18 I 7 7 2 0 6 10 3 0 0 11 3 '9 1 9 1 3 0 7 3 2 0 1 0 2 20 1 10 8 1 0 7 8 0 0 I 1 1 30 2 6 0 I 0 11 6 0 0 I 7 3 A n 2 1 A 2 0 1 c 4 . 0 0 2 2 I 0 *r * J ‘r 50 3 16 8 2 0 «9 2 1 0 2 9 0 60 4 12 0 3 I 3 0 I 0 3 3 2 70 ? 7 4 3 1 6 10 I 0 3 10 0 So 6 2 9 0 I 10 8 I 0 4 4 2 qo 6 18 I 0 1 >4 6 I 0 4 11 2 ICO 7 >3 5 0 1 18 4 I 0 3 5 3 200 •5 6 10 1 3 16 8 2 0 10 11 2 300 23 0 3 1 S '5 0 3 0 16 ? I 400 30 ‘3 8 2 7 *3 5 0 1 I 1 i 0 500 38 7 I 2 9 11 9 1 I 7 4 3 1 000 76 *4 3 0 '9 3 6 3 2 '4 9 2 The above Table ffiews how much may be expended, or due, monthly, ‘ weekly, and daily, according to the yearly Allow'ance of any Sum, from il. I to Jcoc). inclufive. The fraftional Parts of a Faithing, in the daily Ar- 1 tide, are added or omitted, as they exceed or are under the Half of that Com ; and the Month in this Table, is computed at 28 Days 3 but in the general Calculation 365 Days are allowed to the Year, I 4^^4*4444444444444444444 2 4 ., «' ▼ .y ,»?' j T 4 !f^ I i r\ 4 t ^ r) . r ^ ~ > •* o I a □ I OH a K ;j d i ! ! i •< , < rt I jT. ,9 ■>, r. > II ^IHfc * t 4 ' 4 '^ 44 “f a 44 '‘l*'i'^.- i-i -. 4't.=, - Sr’pi^T-i- 4 > • .1 ' . ■ » ■ '•.? . ■-■ . -J « ? > . » w« • ' . ♦ ^ / ! >-'? vi‘ 'i v^ 4 i mi ,ii '^ j'-ji^ ' ^4>; ;?i i't'•■ •■ ^ .„; ' ; \ -jT ' ;4i f^. .-idt'.>r,. i..-'.' X -io-;^3i ■:;J; .d-d;, 'x:d imh '^:- _ -sasld'^ril io ’i4?.i..d r- -jr, •/ ,-.^32tq ;K;jjMut i>d? j-iviilnd a»i; fjds fjd.Kt ■.dii :j^-.'<^>'“ 3!-do. dibbiai xh be- jd. - , ^ J”.‘ I'j /;.; if ' J it' d ’ ii 4 ^‘ Jx ' ' ■''■'-■ -r‘^U ci V--,i%. ^ ■/ wtl .t»,* . .. V..» 44444 )^^r _ ♦, -^*' ra 4 * 45-^45'4i'4'4^4i-45*4* ^-^4^4'4!‘4-4^4-^4-4>4'4*-^*f^ INSTRUCTIONS F O R T H E ' JUDICIOUS CHOICE Of ail Kind of PROVISIONS. if ■f.f .fifi^iltitiif 4>^4}>^«|»f4»4.^4.4^^|i^4,.f4>^^i^i)i^<{>4>i{i4i^|M^ when the bill is red and the feet full of hairs j and you know when a goofe is new by its limber feet, and when ftale by its dry feet. A tame • / i Choke of Provisions. A tame and wild Dwk, when fat, is thick and hard on the belly, and is old if lean and thin. It is lim¬ ber-footed if new, and dry-footed if ftale. The foot of a true wild duck is reddifh, and fmaller than that of a tame duck. A Patridge taints firft in the crop, if full of green I wheat; therefore open its bill and fmell. If all be i right there, examine the bill and legs and vent. If the bill be white and the legs be of a bluifh colour, it is i old ; but if the legs be yellowifh and the bill black, j it is young. If the vent be fall it is new} if green i and open it is ftale. A Sa/fie is chofen as the Woodcock ; but a Snipe, i particularly if fat, is fat in the fide under the wing, 5 and in the vent feels thick. The Teal and Wigeon are limber-footed, when j new; but ftale when dry-footed. If fat they are thick j! and hard on the belly, and lean if thin and foft. i A Hare and Leveret aro thus chofen. If the claws I of a Hare are blunt and rugged, and the clift in the 1 lip fpread much, and the ears dry and tough, it is old; I but if the claws be ftiarp and fmooth, the clift in the i lip not fpread much, and the ears will tear like a flieet of brown paper, it is young. If new and frefti killed the i flefh of both will be white and ftifF; but limber and blackifh in many places, if ftale. But in order to dif- cover a real Leveret, feel near the foot on its fore leg, I and if you find there a knob or fmall bone, it is a j true Leveret ; but if not, it muft be a Hare. A Rabbit has very long and rough claws, and grey hairs mixed with its wool, if it be old; but if young the claws and wool are fmooth. If ftale it is limber, I and the fteflr bluifh, with a kind of flime upon it ; i but if frefh, it will be ftifF, and the flefh white and I dry. Of 16 hifiruSiiom for the Of F I S H. The Seafons of the Year for Fish. From Chrifmas to Lady-day^ Is the feafon for frefh falmon, carp, tench, foies, cod, flounders, plaife, chub, eels, whitings, mullets, faltflAh, ftockfifh, red herrings, gudgeons, fmelts, - pearch, lobfters, oyfteis, fcollups, cockles, mufcles, cod-founds and fprats. From Lady-day to Midfummcr. Mackarel, carp, tench, pickled falmon, turbut, hollibut, ling, foies, flounders, falmon-trout, dabb and herring, fhad, thornback, crawflfh, barbel, roach, dace, bream. From Midfummcr to Michaelmas. Frefti falmon, pickled falmon, turbut, mackarel, carp, pike, barbel, trout, lobflers, prawns, crabs, fcate, thornback, foies, eels, fturgeon, dace. From Michaelmas to Chriftmas. Scate, thornback, foies, lobfters, fmelts, eels, cod, haddock, carp, tench, pike, frefli falmon, fturgeon, oyfters, hollibut, whiting, fmelts, ling, tuftc, mullet, fprats, flounders, maids. Dire£iions how to choofe all forts of Fish. In chooftng Fifti there is one general direction to try them by, the gills, if the gills are not fweet, the fifh is not marketable. And falmon.^ carp., tench, pike, barbel, trout, fmelt, whiting, eel, /had, he. whofe eyes are funk, their fins hanging, and their gills grown pale and eafy to be opened, fuch a fifh is not good. Choofe a Turbut by its thicknefs and colour. If plump and its belly be of a cream colour, it is good, not otherwife. The I Choice of Provision's. 17 The Cod and Codling are befl v.'hen thick towards the head, and the flefli cuts while. The Sturgeon to be good murt give a true blue in its veins and griftle, and be perfeft white in its flefh, and cut without crumbling. Sc-ate and Ihornhack are beft when thick and plump. Choofe a Sole by its thicknefs, and the colour of its belly : for thofe are beft, whofe bellies are of a cream colour. Plaife and Flounders muft be ftiff, and have a full eye, and prefer thofe Plaife whofe belly looks bluifh. Herrings and Mackarel^ if they are faded, wrinkled, or are limber in the tail, they are ftale.. Choofe a Lobjler by its weight, and the ftiffnefs of the tail. If you would have a cock lobfter, choofe that which has a narrow back part of the tail, with the two uppermoft fins within the tail, ftiff and hard, like a bone ; whereas the hen’s back is broader, and all her fins are foft. Always fmeii at a Lobfter. If it is ftale, the difagreeable muggy fmeii will difcover it. The fame may direft you in the choice of Crah^ fjh-, Prawns and Shrimps. Of VENISON. The Seafon for Vcnifon, ik^Buck, begirrs in Itlay, and continues till November. If Doe^ from Michael-, mas to Candlemas. In the choice of Venifon, be guided by its fatnefs, and the clefts of the hoofs. If the fat is clear, bright and thick, and the clefts clofe and fmooth, it is young and dainty. But a very wide tough cleft ftiews it to be FRUITS GARDEN STUFF F'hroughout the Tear^ as produced in England, and when in Seafon. In January., the Fruit-garden produceth no fruit ; but there are to be had at the fruit-ftiops Kentifh, ruffet, 18 Tfulii and Garden-Jluff ruflet, golden and Dutch pippins, the golden runneting, pearmain, winter bergamot pear, boncretien and great funeinpears. 7 'he Kitchen-garden produceth cabbages, favoys, coUidov/crs, fellery, endive, cabbage lettuce, red beet, carrots, turnips, parfnips, potatoes, and fmall fallct under covers and glafles ; and pot-herbs, as fage, thyme, favory, parlley, and leeks ; and the fliops have all forts of fweet herbs dried : potatoes, onions, garlick, iSc, Herbs and Roots for boiling in January. Spinage, favoys, cabbage, colliflowers and fprouts of cabbages, coleworts and broccoli, red beets, carrots, onions, turnips, parfnips, potatoes. Herbs, for the Pot^ or to make Soup, Leeks, white-beet chards, or white-beet leaves, thyme, winter-favory, turnips, carrots, fellery, endive, parlley. N, B. This direiRion holds good all the year tound. In February the fame fruits and garden ftufF., Iiji hot-beds there are afparagus and cucumbers. In March the fame fruits and garden ftulF, and radifhes with chives and young onions, and mufhrooms on hot* bed§, \n April, the Fruit-garden produceth feme green apri* cots, goofeberries, and fome cherries for tarts; ancTthe Ihops fupply-pippins, the weftbury apple and rulFetingj the latter boncretien and. the oak pean . > The Kitchen-garden produceth autumn carrots',* win* ter fpinage, cabbage and colliflowcr fprouts, turnip-tops^ fpring radifhes, Dutch brown lettuce, young-oniohs, afparagus, fcallions, leeks, .burnet, crefles ; * and cu¬ cumbers and* muflirooms on hot beds. All forts of fmall fallads, and young cabbage and cofs lettuce,' In May, the Fruit-garden produceth green apri^- cots, cherries, and goofeberries, and currants for tarts, fcarletftrawberries ; and in hot-boufes ripe May- cherrtes I f/j their proper Seofon:. 19 I cherries and May-dukes, The fiuit-fliops fiiJi afford ! pippins, john-apple, weflbury-apples, ruffeting, cod¬ ling, i 5 c. and the winter-boncretien, great karvile, furrcin, and fome other pears. The Kitchen-garden affords afparagus, forward cab¬ bages, colliflowers 5 imperial, royal, Silefia, cofs, and cabbage lettuce, cucumbers, peafe and beans in fortie places, fmall fallad, mint, and all aromatic herbs, which are now in the greateft perfe< 5 fion to diftil ; burner, purflain, nafturtians, and all forts of pot-herbs, and radiflies. In Junc^ the Fruit-garden yields apricots, gicen cod¬ lings, duke cherries, red hearts, fiemifh and carnation clrerries, Kentifh-cherries, ftrawberries, hoboys, rafber- ries, goofeberries, currants, and green plumbs, nec- ; tarines and peaches •, and grapes in hot-houfes. The Kitchen-garden produces beans and peafe, I French beans, artichokes, afparagus, colliflowers, ' tnufhrooms, cucumbers and melons, Batterfea and Dutch cabbage, young onions, carrots and parfnips, ! purflain, burrage, burnet, nafturtians, all forts of let-^ i tuce ; endive and all forts of pot-herbs, and horfe- radifh, which may be had almoft ail the year in the : gardens or Ihops, to garnifti roaft beef, In July the Fruit-garden produces ftrawberries, i jafberries, goofeberries, currants, apples and pears of divers forts, morella and black heart cherries, and din i vers other forts i the nutmeg, Ifabella, Pcrfian, violet, I ilambouillet and Newington peaches, nedtarines, and I feveral forts of pears and plumbs, and grapes in hot- hoiii’es. Green walnuts, and rock fampier to pickle, T. he fruit-fhops ftill afford the deuxan and winter- luffeting of the laft year’s growth. The Kitchen-garden is ftock’d with rouncival,. I vyinged and crown peafe, and with the broad Windfor, brepch or kidney beans, colliflowers, broccoli, arti¬ chokes, fummer and fugar-loaf cabbages. All forts of failads,and of kitchen and aromatic herbs, fellery, en¬ dive 20 Fruits and Garden-Jluff dive blanched, carr ts, turnips, mulk melons, pumkins> onions, cucumbers, rocombole, garlick, nafturtian flow¬ ers, beet and Itorzonera, b’r. In riugujl the Fruit-garden produces grapes, muF berries, Windfor and burgamy pears, the burgamot, Catharine, fugar and feveral other forts of pears, ap¬ ples of various kinds, figs, crown, Bourdeaux, Sa¬ voy, and other peaches ; the muroy, tawney, red roman and yellow netSfarines ; the arline, green gage, Dutch white, red and white mufcle and bonum mag¬ num or yellow egg pear ; the yellow late pear, black pear, white nutmeg late pear ; great Anthony or Tur¬ key and jane plumbs, duller, mufeadine, cornelian and Burgundy grapes j goofeberries, ralberries, cur¬ rants, filberts, and morella cherries. The Kitchen-garden yields melons, cucumbers and cucumbers for pickling, artichokes, broccoli, beans, peafe, French or kidney beans, colliflowers, cabbages and fprouts, cabbage and cofs lettuce, potatoes, car¬ rots, parfnips, turnips, radifhes, horfe-radifh, all forts of kitchen herbs, tarragon, onions, garlick, rocom- boles. In September the Fruit-garden produces grapes, peaches and pears of divers forts,, plumbs, walnuts, filberts, almonds, quinces, figs and mulberries. The Kitchen-garden yields French beans, garden beans, rounciva! peafe, artichokes, colliflowers, broc¬ coli, cabbages and fprouts, favoys, cabbage and Cols lettuce, potatoes, carrots, turnips, fkirrets, fcorzo- nera, beet, burnet, fellery, endive, muihrooms, horfe- radilh, radiflies, fhallot, rocombole, garlick, onions, and all forts of kitchen herbs, and fpinage. In October the Fruit-garden affords late peaches, plumbs, figs, and grapes, thebellaeu, pine-apples and arbuters, and a great variety of apples and pears, fil¬ berts, hazel-nuts and walnuts. The Kitchen-garden as in the foregoing month.- In 21 1 ' in their proper Seafons. In November the Fruit-garden ftill affords pines in the hot-houfe ; medlars, walnuts, hazel-nuts and chef- nuts, and feveral forts of apples and pears. And the fruit (hops fell oranges, lemons, foreign grapes, and Spanift and Portugal onions. The Kitchen-garden yields fome artichokes, broc¬ coli, colliflowers, parfnips, turnips, potatoes, fellery, cabbages, endive, fpinage, and cucumbers for pickling, horfe-radifli, onions, garlick, Ihalots, and rocombole. In December the Fruit-garden is over, and the fruiterers fupply its defefts with a variety of apples and pears, as mentioned in the month of January, and with oranges and lemons, Barcelona filberts, chefnuts, j, and dried pears and preferved plumbs, .&c, 1 The Kitchen-garden yields feveral forts of cabbage i and f^voys, winter fpinage, colliflowers about London, ; Roots as in laft month, fellery and endive in perfedion, and even afparagus and cucumbers in hot-beds ; as for ; fage, thyme, fweet marjoram, marigold flowers and ^ mint, they are to be had dried in the fhops. 4 j DIRECTIONS, or a BILL of FARE, I How to furnijh a Table, in a plentiful and elegant man¬ ner, according to the Seafons of the Tear, In J A N U A R T, ' You may have for the firjl courfe ham and fowls, f young cockerels or capons, in number according to I the number of the company, two fowls in a difh roaft- ed, or two roafied and one boiled, the ham at the bottom of the table, the fowls at the head ; a calve’s )< head drefled turtle fafhion ; leg of lamb and fpinage ) boiled and garnifhed with the loin fried in fleaks. The > fauce to be favoys or cabbages, carrots and fpinage, in different difhes or large plates, the carrots to be fliced, with gravy and plain butter melted j a hunting pudding. 5t2 Dh'c^iions for furntjhing Or^ Turkej^ and chine, brifket of beef ftewcd and ferved up in foup. Scotch coliops, and a brace of carpftewed. Savoys, and minced pies, brawn. Or, A hare roafted, cod or cod’s head boiled, ftewed beef, carrots, turnips, fellery, leeks, ^c. made into foup and ferved up in one difh or turene ; bacon and chickens ferved up alfo in one difli; ribs of beef roaft- ed ; breaft of veal ragoued ; neat’s tongue and udder ; a bread pudding, brawn. Or, Capons roa{lcd with faufages, rump of beef boiled, a fore-quarter of lamb and fallad, calve’s head, bacon and greens, gravy fauce, minced pies, fricafee of lamb either white or brown ; fcate or thornback ferved with anchovies and butter ; oyfters and mufhrooms. You mav ferve tlie feconcl cowfe with a fillet of veal fluffed and roafled, hare ftewed, patridges 3 or 4 in a difh, pig roafted, hot buttered apple-pie. Or, With wild duck, eafterling, teale, wigeons or plo¬ vers, a piece of fturgeon, fricafee of lamb-ftones, fweet-breads, i^c. Marrow-pudding, fquab pigeons and afparagus ; ftrong gravy. Defcrt. Pears, apples, French plumbs, chefnuts and fweet- meats. In F E B R V A R T. You may ferve the firjl courfe with a fore-quarter of lamb roafted, fallad and ftewed fpinnage, gravy foup. Hen turkey boiled, cod’s head and oyfter fauce, fpring Boiled turbut, Scotch coliops, ham and chickens roafted, or hen turkey boiled, neck, loin, or breaft of veal €i Table in every Month. 2^ jveal roafted, ihrimp and oyfter fauce, favoys, plain [butter melted. You may ferve the fecond courfe with patridges roaflred, and pap fauce, and garnifhed with lemons ; fried foies, fricafee of rabbits, tarts, lobfters. Or, Chickens roafted and afparagus, neat’s tongue find udder, fturgeon, young rabbits roafted, lobfters. Defert as in January. In MA R C H. You may ferve the JrJi courfe with foup, a haunch of doe venifon, faltfifli and eggs, chickens roafted, neat’s tongue and udder, battalia pie, piece of furloin of beef roafted, greens in feafon boiled, and horfe- radifli. Or, Knuckle of veal boiled, ftewed carp, rump of beef roafted, gravy foup, fricafee of fweatbreads and lamb- ftones, ^c. You may ferve the fecond courfe with ducklings and chickens roafted, and afparagus, pike barbicued, Ikir- ret pie. Defert. Apples, pears, oranges, jellies, ftirewlbury cakes, almonds and raifins. In APRIL. You may ferve the frji courfe with a difli of foies and fmelts, chickens roafted, with a ham and broccoli, ftewed beef, fricafee of young rabbits. Or, )i With frefh falmon and fmelts, fricafee of chickens, ). leg of lamb and fpinage, neck of veal roafted, calve’s- bead turtalized. You may ferve the fecond courfe with a green goofe roafted, and gravy fauce, or green fauce ; chickens and oi afparagus, fore-quarter of lamb roafted, roafted lobfters. of Defert, 24 Nonpareils, pears. DireSiiom for furnijhing Defert. pearmains, ruffet pippins, boncretie; In MJT. You may ferve the frji courfe with a difh of frefl falmon boiled, and finelts fried, laid in one dilh, an chovy fauce, and fhrimps; calve’s head drefled in th' turtle manner; chicken pie; chine of mutton roafted beans and bacon. Or, Boiled neck of veal, mackarel and goofeberry fauce and herb fauce ; roafted fowls, neat’s tongue and ud der ; boiled pudding. Boiled beef with greens and roots in feafon, ftewet tench, breaft of veal ragoued, fowls roafted, bacor and greens, boiled pudding with fruit. You may ferve the fecond cmrfe with haunch o venifon and gravy fauce, and currant jelly ; greer goofe with gravy fauce, collared eels, lobfters, tarts. Or, Leveret roafted and gravy fauce ; turkey poults roaft¬ ed with pap fauce and Spanifh onions ; young duck; roafted with gravy fauce ; afparagus upon toafts anc butter ; tarts and cuftards. - Defert. The fruits in feafon and jellies of divers forts. In J U N E. Serve the frjl courfe with ham and chickens in twc dilhes, with cabbage and colliflowers ; marrow-pud¬ ding ; falmon boiled, garniflied with fmelts fried, lobfter fauce and horfe-radifh fcraped, beans and bacon. Or, Haunch of venifon roafted, with grayy fauce and currant jelly ; ftewed foies garniflied with fried fmelts, and fried bread ftppets ; beans and bacon ; fricafee of rabbits, umble pie, or marrow pudding. Or, ’ ' a Table in every Month, Ort Mackarel boiled with green fauce and plain butter. Leg of lamb boiled with coiJiflower. Breaji of veal ftewed in gravy and green peafe. A piece of Jiurgeon^ young ducks roafted with afparagus. Or, Mackarel or mullets boiled ; lambjiones and fweetbreads ragoo’d, venifon pajly^ pig roafted, broiled pigeons and afparagus. You may ferve the fecond courfe with green geefe roafted with gravy fauce ; leveret roafted with venifoa fauce, collared eels,, quails roafted with gravy fauce ^ tarts, jellies, and fyllabubs. Or, Pheafant poults with gravy fauce and pap fauce, col¬ lared pig, buttered crabs, peafe, and ducks. Defert, Fruits in feafon, creams and jellies. In JULY. Frefh falmon boiled with horfe-radifh, fliced lemon to garnilh the difti, and with ftirimp, anchovy and plain butter fauce ; ham and chickens with colliflower' [and cabbages, pigeon pie, Scotch collops, garniflted with lemon. ^ Or, Mackarel, fowls boiled with bacon and greens, pi¬ geons roafted with afparagus, venifon pajiy, hunting pud- ling, loin of veal roafted and afparagus. Or, Turbut ho\\t6 garnifhed with fried fmelts or gudgeons, (iii*tnd horfe-radifh, and with anchovy, or fhrimp, or lobfter and plain butter; calve’s-head tniilcxzoi, beans ind bacon, pigeon pie, marrow pudding. You may ferve up the fecond courfe with a hare roaft- si|td, with gravy and venifon fauce feparate in boats or Ijafons ; turkey-poults roafted with gravy ajid pap fauce ? Ow C pigeons 1$ Dire6iiom for furn'ijhing pigeons foafted with afparagus^ green peafe, potted veni- f(m-) or collared tel^ garnifhed with lemon : flice the ve- nifon, ferve the eel whole. Young tvild ducks, or young tame ducks roafted with gravy and claret-fauce, and buttered onions mafhed in a plate or bafon ; Jhoulder or neck of venifon roafted, with gravy fauce and currant jelly, alfo claret fauce in feparate bafons or boats j pheafant poults roafted, with gravy and pap fauce ; lohjiers garnifhed with fennel j potted beef in flices garniflaed with lemon or nafturtian flowers., Defert. Tarts, cuftards, cheefecakes, jellies, creams, and fruits in feafon. In AU G U S r. You may ferve the frji courfe with haunch of venifon roafted, with gravy fauce and claret fauce, and currant jelly ; venifon pajly, Turhut with fhrimp and anchovy or lobfter fauce, plain butter and horfe-radifh 3 fricafee of chickens, beans and' bacon. Or, Roafted pig, ham, and chickens boiled and roafted, with colliflower and cabbage, beans, frejh falmon boiled, with lobfter or fhrimp fauce, plain butter ai\d anchovy. Or, Chine mutton With cucumbers, inonedifh, pigeon pie, rabbits boiled, with buttered onions, fricafee of chickens, a quaking pudding. You may ferve the fecond courfe wdth pheafants roaft¬ ed, with gravy and pap fauce ; broiled pike, lobfer hot or cold, tanfey with lemon and grated over with loaf fugar, potted venifon, green peafe. Defert, Tarts, jellies, creams, and fruits in feafon. In SEPTEMBER. You may ferve the firf courfe with an achbone or rump of beef faked and boiled, with cabbage, brocco¬ li; a ‘Talk In every Months 27 li, carrots, colliflower, and melted butter In a bafon by itfelf; goofe roafted, with gravy and apple fauce, ’ and muftard ; rabbits boiled, with onions mafhed and buttered, and in the fame difii; fcate or thornhacky with anchovy and fhrimp fauce, lumber pie. [ Haunch of vcnlfon^ with gravy and claret fauce, and [ currant jelly ; pigeon pie ; turbiity with fhrimp, or lob- f fter and anchovy fauce, horfe-radifh and plain butter ; I knuckle of veal with bacon and greens, marrow puddings i- Ot", Leg of pork boiled, with peafe-pudding, and turnips, and cabbage, with melted butter in a bafon ; calve's head drefled turtle fafhion ; chine mutton^ with ftewed cucumbers, and a ground fallad ■, pigeon pie, fricafee of rabbits. . .You may ferve the fecond courfe with roajlcd ducks with gravy fauce, and onion fauce, in feparate veflels, ; buttered and hot apple pie ; partridges roafted, with gra¬ vy fauce, and garnifhed with fliced lemon j fried foles_ with anchovy and flirimp fauce, garnifhed with horfe- radifh and lemon, lobfters. Or, Pheafants Aeels fpitchcock, "With anchovy (mcc, jand garnifhed with lemon or red beet root ; piece of roaji beef wnth horfe-radifli feraped j green peafe^ ( durgeon. Defert. Tarts, cheefecakes, jellies, creams, and fruits in feafon. In OCTOBER. Ham, and foivls boiled and roafted, with greens, ind gravy fauce ; cod's headhoW^d, with oyfter, fhrin'p ind anchovy fauce, garnifhed with horfe radifh feraped, dgeon pie, Scotch collops, hunting pudding. I Haunch of doe venifon roafted, with gravy, claret and I' weet or jelly fauce j ftewed carp or tench, garnifhed * C 2 ■ with 28 Dh eSiiom for fwnijhing with eel fpitchcock and diced lemon, or horfe^radilh ; buttock of beef or a piece of fait beef boiled, with greens, carrots, isc. and melted butter j Scotch collots garniflted with lemon, a bread pudding. Or, Turkey roafted, and chine boiled or roafted, in two difhes, with gravy fauce and Spanifti onions in fepa- rate bafons; ribs of beef roalfed, and horfe-radifli ; boiled fowls, neat's tongue udder rozQ.Qd, with greens. You may ferve the fecond courfe with woodcocks roaft¬ ed without taking out their.guts, which are to be laid upon toafted bread, with gravy fauce in a bafon ; ar^ iichokes with melted butter ; eels broiled with anchovy fauce, and garnifhed with lemon diced ; leg of houfe^ lamb, with ftewed fpinage, and melted butter in a ba¬ fon j eaferlings or teals a little more than half roafted, with gravy and claret fauce. Or, Partridges or pheafant roafted, with ftrong gravy fauce, and pap fauce ■, a fore-quarter of houfe-lamb, with fallad of endive and fellery, and young fallad if to be had ; artichoke pie, chine of fabnon boiled or fried, with anchovy and ftirimp fauce j marrow pud¬ ding or minced pies. Defert. Tarts, jellies, creams of all forts, and fruits m feafon. In NOVEMBER. You may ferve in the firjl courfe boiled fowls and ba^ ton and greens, with a boat of melted butter ; calve's head dredcd like a turtle ; goofe roafted, with ftrong gravy fauce ; veal ragooed, to be ferved with mufhrooms fn the brown fauce, garniftied with lemon. Or, Boiled leg of pork, and inrpeafe foup ; fcate or ihernback boiled, with ftirimp, or lobfter, or anchovy fauce, garniftied with whiting poults fried, or with fried a Table m every Month, iQ fried ftnelts ; a fillet of veal ftuffed, with melted but¬ ter j boiled ben turkey^ with oyfter fauce. Or, Roiled leg of wuiton, with turnips, and capef fauce; hatn^ and foxvh roafted, with greens and gravy fauce ; boiled turkey^ fleived beef to be ferved w'ith the broth, ;and fellery, leeks, turnips, carrots, fweet herbs, and feafoned, all in one difh. You may ferve tkiz'fecond courfe with frejh falmon boiled and lobfter fauce, garnifiicd with horfe-radiih j vuoodcocki as in OSiober ; wild ducks or eajlerlings^ witli gravy and claret fauce in bafons ; roajied turkey^ and a neat's tongue^ with gravy fauce and onion fauce, in fe- parate bafons. Or, , Partridges or pheafant roafted, with gravy and pap- fauce in feparate bafons ; fnipes and larks in a difti, with the fame fauce as for woodcocks j fore-quarter of houfe-lamb roafted, with a fallad of endive, fellery, and fmall fallad if any to be had ; hot apple-pie^ with quince, buttered, and minced pies. ,i Defert. Tarts, creams, jellies, and fruits in feafon. In DECEMBER. Ham and fowls, with carrots, cabbage and colliflowM’ j freP falmon and fmelts, with lobfter fauce j firkin of beef roafted, garnifhed with horfe-radifli feraped j hunt» ing pudding. ; Buttock of beef boiled, with carrots and favoys, and melted butter in a bafon ; cotTs head boiled, garniftxed with fmelts or gudgeons fried, and with oyfter, lob- ller or ftirimp fauce ; rabbits roafted and onion fauce ; a hare roafted with a pudding in its belly, with rich gravy fauce and claret fauce, minced pies. Or, Leg of lamb boiled, garnifhed with the loin fried in fteaks, and with fpinage ; roafted tongues and udder, C 3 with 3^ DireSiiom for furnlf lng with venlfon fauce j ftewed carp or tench^ with anchovy fauce ; gravy foup ; chine of pork^ and turkey, with greens, and gravy fauce j minced pies. You may ferve the fecond cou^fe with hare roafted, and a pudding in its belly, with rich gravy fauce, and currant jelly in a faucer j capons or young cocks roafted, garniflied with pork faufages, and with rich gravy fauce j wild chicks roafted, with rich gravy and buttered onions in a feparate bafon j brawn, minced pics. Or, > Turkey roafted with forced meat in the crop, with gravy fauce, and buttered onions in feparate bafons j partridges and woodcocks, with rich gravy fauce, and bread under the woodc-ocks j Jlurgeon, lobjlers, or tarts. Defert. Jellies, creams, and fruits that are to be bought. Note, That it is not intended by thefe Bills of Fare to tie the reader down to the neceffity of providing every difh mentioned in each of them, but only to exemplify what is feafonahle, and to give theEnquirer a variety, to pick as many difhes out of each bill, as ihall beft fuit his company and his own abilities j and to keep him from running into extravagancies, whilft he intends to treat his friends in a decent and genteel manner. As on one fide it is allowed that many difhes or kinds of viands might be added to increafe thefe bills of fare to many more in number ; which is to be done by taking in the more delicate eatables in every feafon. So it is certain that there are very few private families will ever exceed the bounds here deferibed, but will be contented to fit down with their friend to a couple or three difhes at moft. For whofe ufe I have added the following Table, which may ferve for a diredion. In a Table' In every Month, 3 ^ i In J J NU A RT, Dinner, Beef-foup^ made of brifket of beef, and the beef ierved up in the difh. Turkey and chine roafted, with gravy and onion fauce, minced pies. Or, Achhone of beef boiled and carrots and favcys, with melted butter \ hain^ and fowls roafted, with rich gra- ; vy j tarts. Or, Vennicelly foup, for& quarter of lamb and fall ad in i feafon ; frefl) fahnon, a fufHcient quantity boiled, with » fmeks fried, and lobfter fauce ; minced pies. Supper. Chickens fricafeed ; wild ducks with rich gravy fauce j 1 ;piece of Jiurgeon or hr-awn, and minced pies. Or, I A hare with a pudding in its belly, and flrong gravy and claret fauce j hen turkey boiled and oyfter fauce, i and onion fauce J brawn, and minced pies,. ' I In FDBRUART, Dinner, - Chine or faddle of mutton roafted, with pickles j calvVs-head boiled and grilled, garnifhed with broij^ flices of bacon, and with brains mafhed with parfley I ^nd butter, fait, pepper, and a little vinegar ; ♦ the ij tongue flit and laid upon the brains ; a boiled pudding, i Or^ j , Ham, and , roafted, with gravy fauce; leg of \ lamb boiled, with fpinage. j Or , , A piece of frejh falmon, with lobiler fauce, and gar- i nifhed with fried Jmelis, or founders ; chickens roafle^ and afparagus, with gravy and plain butter. ♦ Supper. > » Scotch collops, ducklings, with rich, gravy ; minced pies. C 4 Or, 3' DlreSlions for furnijhing Or^ Fried foies with (hrimp fauce ; fore-quarter of lamb joalfed, with mint fauce j difh of iarts and cujiards. In MJ R C H. Dinner. Roaji heef.^ and horfe-radilh to garnifh the difh ; falt-fijh with egg fauce, and potatoes or parfnips, with melted butter j peafe foup. Or, Ham, and fowls roafted, marrow pudding. Or, Leg of mutton boiled, with turnips and caper fauce; cod boiled, with oyfter fauce and garniflied with horfe- radifh j a bread pudding. Supper, Scollop or fried oyJlers\ leg. of lamb, with fpinage j tarts and fruit. Or, ' Fricafee of coxcombs, lambftones, and fweetbreads} pigeon pie and marrow pudding. Iti J P R I L. Dinner, Ham, and chickens roafted, with gravy fauce j a piece ©f boiled beef, and carrots and greens. Or, A roafted fhoulder of veal ftuffed, and melted but¬ ter ; a leg of pork boiled and peafe pudding. Or, A dijh of fjh, (as in feafon) roaJl beef g 2 iXr\\fhtAyf\xh horfe-radifh, and plumb pudding. Supper. Fricafee of lambftones and fweetbreads, or fucking rabbits, roafted pigeons and afparagus. Or, Boil'd fowls and bacon, or pickled pork, with greens and butter melted, a baked plumb pudding, or tarts. In 33 a Table in every Moftth. In MA r. Dinner. Beef foup, with herbs well boiled ; filet of veal well fluffed and roafted •, a ham boiled* Or, Rump of beef falted and boiled^ with a fummer cab¬ bage ; frejh falmon boiled, and fried fmelts to garnifh the difh, with lobfter or fhrimp fauce. Or, Saddle of mutton roafted, with, a fpring falJad, and a difh of fifh. Supper. Ducklings roafted, with gravy fauce j Scotch coUops^ with mufhrooms, i^c. tarts. Or, Green geofe, with gravy fauce j collared eels, tarts^ In J V N R. Dinner. Leg oi grafs lamb boiled, with capers, carrots and turnips fnoulder or neck of ventfon roafted, with rich gravy and claret fauce j marrow pudding. Or, Saddle of grafs lamb roafted, with mint fauce Vnd turnips; turbut boiled, with fhrimp and anchovy fauce j a quaking pudding. Or, A haunch of venifon roafted, with, rich gravy and claret fauce a difh of fried foies, with anchovy fauce j Supper. Fricafee of young, rabbits, roaft fowls and gravy lauce j goofeberry tarts. Or, Maeiarel boiled, with plain butter and mackarel )l herbs ; leg of lamb boiled and fpinage. C 5 In $4 Dlreflhyis for furmjhlng Ivi J V LT. Dinner. , ' Green goofe^ with gravy fauce ; neck of veal boiled, I with bacon and greens. Or, Roafted pig, with proper fauce of gravy and brains, pretty well feafoned ; ?nackarel boiled, with melted butter and herbs ; green peofe. Or, Jidackarelho\\e6, with melted butter and herbs ; fore¬ quarter of lamb, with fallad of col's lettuce, bfc. Supper. Chickens roafted, with gravy or egg fauce j lobjlers or prawns j green peafe. Or, Stewed carp ducklings, with gravy fauce, and peafe. In A U G U S r. Dinner. o Ham, and fowls roafted, with gravy fauce ; beans. Or„ Heck of njenifon, with gravy and claret fauce ; frejh falmon, with lobfter fauce; apple-pie, hot and buttered. Or, Beef alasnode ; green peafe ; haddock boiled, and fried foies or flounders to garnifti the difti. Supper. . White fricafee of chickens ; green peafe j ducks roaft¬ ed, with gravy fauce. Or, Chickens or pigeons roafted, with afparagus ',.arh-- ihokes, with melted butter. In SEPTEMBER, Dinner. Green pecfe foup j breaji of veal roafted'3 boiled plain pudding. Ory 35 I a Table m every Month, ofboiled, with .turnips, fpinage, and ca¬ per faucc ; goofe roafled, with gravy, muftard, and apple hiuce; pigeon pie. ■ ■ ' '' ■" ' Or, Piece of fait beef carrpts and greens, with melted butter j roaited pigeons and afparagus. Supper. Boiled pujiets, with oyfter fauce, greens and bacon j difh of fried foies. A leveret. With gravy fauce ; wild ducksi with, gravy \ fauce and onion fauce ; apple pie. In O C T 0 B E R. Dinner. Cod’s head, with fhrimp and oyfter fauce ; knuthh of veal and bacon, and green^s., 1 ^ Ou , Leg. of mutton boiled, with turnips and caper fauce j, Scotch collops frefti fahjion boiled, with ftirimp and an- j chovy fauce. Or, Calve’’s head drefted turtle faftiion ; roaft beef,, with. t hotfe-radlfh p Teef toup. I * Support I . . . ■ JVild ducks, with .gravy fauce j fcolloped oyjiers ; ( ' minced pies. Fried fmelts, with anchovy fauce j boiled with t oyfter fauce’ minced pies or tarts. In NOVEMBER. t ; Dinner. * >, f F’illei of veal ftuffed j a green tongue and greens boiled. Or,- A roafted goofe, with gravy, and apple fauce, and i .BiuftArd J cod’s head-;, with oyfter fauce \ minced pies. \ Or^ 36 Dirt£fions for furnijhing a-^^T-ahle, Or, Roaft tongue and udder ; roaft fowls, and f'tgeon pie. • Supper. Stewed carp, calve's head haftied j minced pies. Or, Hen turkey ro2t.&.t6, with oyfters and gravy (aucc j quince piewild duck, with gravy fauce. H In DECEMBER. Dinner. Ham, and fowls roafted, with greens and gravy iauce ; gravy foup ; frefs falmon, garniftied with whiting pouts fried, and with anchovy fauce. Or, Cod’s head, with Ihrimp and oyfter fauce ; roaft beef, garniftied with horfe-radifli, and plumb pudding boiled. Or, Roaft beef, with horfe-radifti, marrow-pudding,^ and Scotch collops. t Supper, '* Brawn ; pullets boiled and oyfter-fauce j minced pies* Or, Broil’d chickens, with muflirooms ; a hare or wild ducks, with rich gravy fauce j minced pies. Note, That if there be but two difiies^at a meal, they fhould not be both boiled, nor roafted, nor baked. All fauces are to be ferved in feparate diflies, bafons or iboats, and fet upon the table as convenient and dofe as poflible to the difli they belong untO. For if the fame be ferved up in the difh with the meat, it is apt to fprinkle or bedaub the perfon who carves ; and all roots and greens muft be ferved in feparate plates or diflies I but you may lay boiled bacon upon greens. ' 'Terms 37 ' Terms of Carving. *' Terms of Carving FISH, FOWL, and FLESH. A llay a Pheafant. Barb a Lobfter. Border a Pafty. ^ Break a Deer or Egript. Break a Scarlet or Teal. ' Chine a Salmon. Culpon a Trout. ' Cut up a Turkey or Bu- ftard. ! Dirmember that Heron or Hern. •Difplay that Crane. Disfigure that Peacock. Fin that Chevin. Leach that Brawn, ; Lift that Swan. Mince that Plover. Rear that Goofe. i Sauce Plaice or Flounders. Side that Haddock. Splay that Bream. ' Splat that Pike. Spoil that Hen. String that Lamprey. Souce a Capon or Tench. Thigh a Pigeon, Wood¬ cock, all Manner of fmall Birds. Tranfon that Eel. Tufk a Barbel. Tire an Egg. Tranch that Sturgeon. Unbrace a Mallard or Duck. ^Unlace that Rabbit. Untach that Curlew.- Unjoint a Bittern. Wing a Partridge or Quail, INSTRUCTIONS for CARVING , according to iheje Terms ^ Art. To unjoint or disjoint a Bittern^ To cut up a Bujlard» See Turkey, '■*' '' To fouce a Capon, [ Take a capon, and lift up the right leg^, and fo array I forth, and lay in the platter j ferve your chicken in the fame manner, and fauce them with green fauce or ver¬ juice, S To , ^3 Injirunions for Carving. To uyilace a Rabbit, Tufn the back downward, arid cut the flaps or apron from the belly or kidney then put in your knife be¬ tween the kidneys, and loofen the flefii from the bone, on each lide ; then torn the belly downward, and cut the back crofs between the wings, drawing your knife down on each fide the backbone, dividing the legs and frdes from the back ; pull not the leg too hard when you open the fide from the bone ; but with yOur hand • and knife neatly lay open both fides’from the fcut to the fhoulder j then lay the legs clofe'together. To difplay a Crane. Unfold his legs ; then cut off his wings by the joints; after this take up his legs and wings, and fauce them with vinegar, fait, muflard, and powdered ginger. To unbrace a Duck. Raife up the pinions and legs, but take them not off, and raife the merry-thought from the breaft; then lace it down each fide of the breaft with your knife, wrig¬ gling your knife to and fro, that the furrows may lie in and-out. After the fame manner unbrace the Mallard,^ To rear a Goofe.- Take off both legs fair, like ftioulders of lamb j then^ cut oft’ the belly-piece round clofe to the end of the breaft; then lace your goofe dowm on both ftdes of the breaft half an inch from the (harp bone ; then take, off the pinion on each fide, and the fiefh-ybu firft faced with your knife; raife.it up clean,from, the bone, and, take it off with the'pinion from'the bbdy'; then cut .up, the merry-thought ; then c.ut from the breaft-bone ano¬ ther flice of fiefh quite through ; then turn up your carcafe, and cut it afunder, the back-bone above the loin-bones; then take the rump-end of the back-boije and lay it in a difh, with the (kiimy ftde upwards j lay at InJlruElhm for Carving. 39 I at the fore-end of it the merry-thought, with the fkinny I fide upwards, and before that the apron of the goofe; S then lay the pinions on each fide contrary, fet the legs ' on each fide contrary behind them, that the bone-ends ' of the legs may ftand up crofs in the middle of the difh, and the wing-pinions may come on the outfide of them; put the long flice which you cut from the breaft- bone, under the wing-pinions on each fide, and let the ends meet under the leg-bones, and let the other ends lie cut in the difh betwixt the leg and the pinion ; then pour in your fauce under the meat; throw on fait,‘and ferve it to table again. To d'tfmember a Hern, Take oiF both the legs, and lace it down the breaft on both fides with your knife, and open the breaft-pi- nion, but take it not off; then raife up the merry¬ thought between the breaft-bone and the top of it; then raife up the brawn; then turn it outward upon both fides; but break it not, nor cut it off; then cut off the wing-pinions at the joint next the body, and ftick in each fide the pinion in the place you turned the brawn out; but cut off the fliarp end of the pinion arid take the middle piece, and that will juft fit in the plade, I You may cut up a Capon or Pheafant the fame way. To unbrace a Mallard. This rs done the fame way as to unbrace a Duclt ; i which fee. To wing a Partridge. Raife his legs and wings, and fauce him with wine, I powdered ginger, and a little fait. To allay a Pheafant. Do this as you do a Partridge, but ufe no other ■fauce but fait. To 40 lajiruBmit for Carving. To wing a ^(uail. Do this the fame way as you do a Partridge. To lift a Swan, Slit the fwan down in the middle of the bread, and fo clean through the back, from the neck to the rumpj then part the two halves, but do not break or tear the flefh ; then lay the two halves in a charger, with the flit fide downwards ; throw fait upon it; fet it again on the table j ferve the fauce in faucers. To break a Teal. Do this the fame way you do a Pheafant. To cut up a Turkey. Raife up the leg fairly, and open the joint with the point of your knife, but take not off the leg; then with your knife lace down both fides of the breaft, and open the breaft-pinion, but do not take it off; then raife the merry-thought betwixt the breaft-bone and the top of it; then raife up the brawn; then turn it outward up¬ on both fides, but not break, it, nor cut it off; then cut off the wing-pinions at the joint next the body, and ftick each pinion in the place you turned the brawn out, but cut off the fharp end of the pinion, and take^ the middle-piece, and that will juff fit in the place* You may cut up a Bufard^ a Capon, oC Pkeafantt, the fame way. To thigh a Woodcock. Raife the wings and legs as you do a Hern,, only lay the head open for the brains; and as you thigh a Hern,, fo you muft a Curlew, Plover, or Snipe, excepting that you have no other fauce but fait. THE The PRACTICAL COOK. THE PRACTICAL COOK, Teaching the ART of making SOUPS, BROTHS, and GRUELS. S EE that your pots and faucepans, in which you pur- pofe to boil Soup, Broth, or Gruel, be well tinned, and clean from all greafe and fand. An earthen ]^ip- Lin is the Iweeteft velTel for this purpofe. Put not in much more water than you intend fo have Soup or Broth ; and let it be hot before you put in your meat. Then ftew it foftly j and when it boils fkim it well. Then put in your feafoning, and fuch herbs and roots, well picked, cleaned and walhed, as you intend to have in your foup j always taking care fo to proportion the quantities of each ingredient, that one thing may not overpower, or be tailed, more than ano¬ ther, Beef*Tea, or Drink for weak Stomachs. Strip a pound of Beef of its flcin and fat, cut it into fmall pieces, and boil it in a gallon of water, with a handfome flice of under-cruft of white bread, arid a very little fait, till it falls to two quarts. Strain it off and drink it as you want it. Broth 42 The PRACTICAL COOK. Broth made of Leg-of-Beef. Crack the bone in fevera! places, clean it well, cover it with water, and fkim the pot when it boils j boil it foftly ; then put in two, or three blades of mace, a good cruft of bread, a little whole pepper, fait enough to re- lifh, and a bundle of parfley, or a head of fellery. It muft boil till the beef and finews become quite tender. Then feive the meat and broth together in one difla, with toafted bread cut in fmall fquare bits. Beef or Gravy Soup. Take the bones of a rump of beef, and a piece of the neck, boil them till all their goodnefs is got out; ftrain the liquor through a canvas or linnen bag, or through a hair fieve. 1 hen brown a good piece of butter-in a ftew-pan, and put to it an onion with a few cloves Hack in it, and as much fellery, endive, fpinach, tur¬ nips and carrots, with fait and corns of black pe4>per, as you fhall think proper: and mixing all thefe with the liquor or gravy, boil them together rill the herbs .and roots are become tender. Serve it up with the herbs and roots in the foup, and with toafted bread cut in fmall pieces. Mutton Broth in a fmall quantity, Take a pound of loin of mutton cleared of the fat, put it into a quart of water, and as foon as it boils fkim it well: then put in a good piece of cruft of bread, a little fait, and a large blade* of mace, and boil all toge¬ ther {lowly for an hour, and the meat will be fit to eat. Mutton Broth in an elegant way. Take a neck of mutton, about fix pounds; cut it in two: boil the ferag in a gallon of water; fkim it well, then put in a little bundle of fweet-herbs, an onion, and a good cruft of bread. Let it boil an hour, then put in the other part of the mutton, a turnip or two, fome dried ‘ Of Soups, Broths, and Gruels. 43 dried marigolds, a few chives chopped fine, a little par- iley chopped fmall ; then put thefe in about a quarter I of an hour before the broth is enough. Seafon it with I I fait; or you may put in a quarter of a pound of barley or rice at firft. Some love it thickened with oatmeal, and fome with bread ; and fome love it feafoned with mace, inftead of fweet-herbs and onion. All this is fancy and different palates. If you boil turnips for fauce, do not boil all in the pot, it makes the broth too ftrong. Portable or Pocket Soup, otherwife called Cake Soup. This is made either of Beef or Veal. Take a leg of beef or veal, and ftrip the mufcular or flefby parrs clean from the bones, and from the fkin and fat; boil this flefh over a gentle fire, in fuch a quantity of water as you find the liquor, when cold, ftiall make a flrong jelly ; and all the goodnefs of the meat fhall be boiled out; which may be tried by cooling a fpoonful or two before the whole fhall be ftrained. Keep the pot clofe covered ; ftrain the liquor through a fieve into an earthen pan, and when cold take off all the fkin and fat that may be upon the top ; divide this jelly in ftone or well glazed earthen ware deep cups, taking it clean from any fettling at the bottom j artd place thofe cups full of jelly in a ftew-pan of water in fuch a manner as to fecure them from any moifture getting into them: then make the ftew-pan, thus fill- od, boil gently, and the jielly will foon become as thick as glue. In this- ftate let the cups ftand till the glue is cold, and turn it into new coarfe flannel, to draw out the remaining moifture, and it will become quite dry by turning the glue fix or eight times ; and if kept in a dry warm place, it will become fo hard as to be car¬ ried in the pocket without getting any harm : but the beft way to preferve it is to keep this glue in little tin boxes. With 44 "The PRACTICAL COOK. With this glue you may always be fuppHed imme¬ diately with good gravy foup, by putting the proportion of a fmall walnut in fize to a pint of water; you pour warm water upon the glue, ftir it till melted, and fea- fon it according to your palate. But if you choofc herbs or fpice, boil them in the clear water firft, before it is poured over the glue. Veal Broth. Boil a knuckle or fcrag of veal in as much water as fhali cover it; Ikim it well after it comes to boil, and then add half an ounce of vermicelli, or a good cruft of bread ; two or three blades of mace, and a little fait. If it be for a fick perfon that is laxative, add one ounce of ftiavings of hartfhorn. Calves-head Broth, Clear half a calves-head from the tongue and the brains, clean it well, cut it to pieces and take out the bones. Set it over a flow fire in a gallon of water ; fkim it clean when the feum rifes, and then feafon with fait, half a dram of mace, half a nutmeg fliced, and a cruft of bread ; and a few currants if you like it. When the liquor is half boiled away ftrain it, and it will make an agreeable broth for a weak ftomach. Queens Soup, Put about a pound of lean veal, fome bits of lean ham, two or three whole onk)ns, with a bunch of pat- fley, a carrot or two, and a blade of mace, into three quarts of water; boil them together as you do gravy for an hour. Then taking all out of the liquor, ftir in the white part of a roafted fowl, and two ounces of blanched almonds, both well pounded; the yolks of three or four hard eggs maflied, and the crumb of, a penny loaf, or fuch a quantity of white bread, boiled in new milk. Then pour the liquor through a flannel bag into the foup pot, and keep it boiling hot, but fo Of Soups, Broths, and Gruels. 45 as not to boil up: which you may prevent by keeping the pot moving. They generally ferve this foup up with a chicken in the difh. ChriJimaSf or Plumb Pottage. Take a leg and ftiin of beef, and boil them in five gallons of water, till they are perfectly tender; and when you find the broth ftrong enough ftrain it out, Iwipe your pot clean, and then put all your broth in I again, with the crumb of fix French rolls cut in pieces and foaked in fome of the fat of the broth, over a ftove, for about a quarter of an hour. To this add five pounds of currants well wafhed, the fame quantity of raifins, and two pounds, or more if you think proper, of prunes. Let thefe boil till they are fwelled : then add half an ounce of mace, one fmall nutmeg, and two drams of i cloves that have been beaten fine, and mixed with a I little cold liquor, and tied up in a linnen bag ; but they I muft not remain there long: when you have taken t your pot off, put in a fmall quantity of fait, a pint of ; madeira, the juice of two lemons, and a pound and a . half at leaft of fugar. Pour this pottage into earthen \ pans, and it will keep a confiderable time, Peafe Soup, This foup is made beft with fplit peas, and with a 5 leg of pork 5 and having taken it out and ftrained the I] liquor through a fieve, put a pint of fplit peas to five or : fix quarts thereof, with as much fellery cut in pieces as t you think proper j fait and whole black pepper enough to feafon it, and let it boil till the fellery becomes ten¬ der. N. B. If you ufe a piece of frefh’beef inftead of pork, ■you may boil it with the peas 5 but after the peas are : well boiled, add a piece of fait or pickled pork, to give the foup a relifh. Some will add half a red or pickled herring, or two or three anchovies,-to give a greater relilh. But the beft way I can recommend is to feafon voilf 46 rhe PRACTICAL COOK. your foup as you like it in your plate, and to ferve it up with dried mint in a faucer or cup. Green Peas Soup, Make a ftrong broth of beef, veal, or mutton j clear it off. Chop fome cabbage lettuce and fpinage, and a little quantity of mint and parfley. Put half a pound of butter into a ttew-pan, dredge in fome flour, and burn it over the fire : into which throw the herbs, and tofs them up a little over the fire : then pour in the ftrong broth, and a pint and a half of green peas par¬ boiled, and let them fimmer over the fire for half an hour; at which time throw in a fufficient quantity of thin flices of French bread, well dried firft before the fire, and as much fait, pepper, and mace, as to make the foup palatable, and let it ftew altogether half an hour longer. They ferve this foup in a difti garniftied with fpinage and thin bits of bacon toafted before the fire. Or, Take the liquor of green peas that have been boiled, add to it a little fait and mace, and an equal quantity of new milk, which makes a very pretty reliftiing green peas foup. Soup meagre. Take half a pound of fweet butter, and when it is thoroughly melted in a ftew*pan and ftiook well about, throw into it fix middling onions cut fmall: fliake this mixture well: then cut a bunch of fellery into pieces about as long as your thumb, and a large handful of fpinage, and a cabbage lettuce cut fmall, and a little bundle of parfley chopped fine, and throw them alfo into the ftew-pan, and ftiake them together for a quar¬ ter of an hour. Then dredge this compofition with flour, ftirring it together at the fame time; and pour upon it two quarts of boiling water. Thicken it with a handful of dry hard crufts of bread. Seafon it with fait, beaten pepper, and three blades of mace beaten Of Soups, Broths, and Gruels. 47 fine. Stif them To that all may mix well together, and iboil this mixture roftly for half an hour. After it is taken off the fire add two yolks of eggs beat up, alfo a fpoonful of vinegar, and ftir them in; if you have green peas, half a pint boiled in this foiip would make a pretty addition. Serve them up in a difh or bowl, with toafted bread cut in pieces and laid in a plate, i Let the edge of the foup difh be garnifhed with rafpings iof white bread. ; Chicken Broth, When you boil a chicken fave the liquor: fave the bones ; break them and put them into the liquor, with a blade or two of mace, a little fait, and a cruft of bread. Then boil it till it is good, and ftrain it off. I J Jlronger fort of Chicken Broth. Flay a young c 5 ck or large fowl: pick off all the fat; and having broken it to pieces with a rolling pin, put it into two quarts of water, with a good cruft of ji bread, and a blade or two of mace. Boil this liquor Hpwn, and then pour in a quart more of boiling water: , ‘Cover it clofe, boil it half an hour, then ftrain it off and Jfeafon it with fait. Chicken water. j. Take a young cock or large fowl: flay it; take out all the fat; beat it with a rolling pin; put it into a j. gallon of water, with a cruft of bread; Ikim it well, I and when boiled down to two quarts ftrain it off for f ufe. Iji- Almond Soup. lb: Blanch a quart of almonds, and beat them with the f yolks of twelve eggs in a mortar, till they become a fine pafte: mix them by degrees with three quarts of uf new milk. Seafon it with a quarter of a pound of th! double refined fugar, and two fpoonfuls of orange flower ttij or white rofe water. Then, after they are well mixed, . ca|: fee 4 The PRACTICAL COOK. fet the foup over a flow fire, and keep it ftirring quick, till you find it thick enough, and not curdled ; and it will be fit for the table, ferved up in a dilh garnilhed with the duft of loaf-fugar on the brim. Afparagus Soup. Take fix pounds of lean beef, cut it in finall pieces, and put it into a ftew-pan with a quarter of a pound of butter. Boil it up thick till it begins to brown : then pour in two quarts of water, and half a pint of brown ale. Cover all clofe, and ftew it gently for an hour and a half, or thereabout. Seafon it in the ftewing a- greeable to the palate. Strain the liquor, and theii fkim off the fat. Then put in a little vermicelli and fellery (bred fmall, and half a hundred of afparagus cut fmall; and palates boiled tender and cut. Set all this compofition upon a flow fire. Boil them gently till tender. Garnifli the difti with fpinage fried in butter, and throw in a French roll. Craw-fijh Soup, Take two hundred craw-filh, out of which pick one hundred and eighty, and fave the tails whole. Beat the bodies and fhells, with a pint of green or fplit peas boiled tender, in a mortar. Put all thefe into a gallon | of boiling water that has been feafoned with a bunch, j of fweet herbs, three or four blades of mace, an onion , i ftuck with a few cloves, black pepper and fait; and' ■ ffrain it boiling hot through a cloth or fine ficve, till' i you get all the goodnefs out of it. 7 'hen fet it over a flow fire: add to it a French roll very well toafted and i. cut thin, and ftew it till the foup be half wafted. Put a piece of butter about the bignefs of an hen’s ^, egg into a faucepan; fimmer it till it has done making' a noife. Dredge in two tea fpoonfuls of flour, and an-j! onion, keeping it ftirred about. Then put in the tails-F of the craw-filh; ftiake them round; add a pint ofd- flrong gravy. Boil it four or five minutes. Take out^| the I O'f Soup^, Brotpis, and Gruels. 4^ the onions ; pour in a pint of the foup ; and after It is flirred v/ell together, pour this mixture into all the liquor prepared as above, and let it fimmer very gently for a quarter of an hour. Garnifli the difla with a French roll fried nice and brown in the middle of the foup, and the twenty cravv-fifli round the difli. Tdhey u’bo would enrich this Soup, and will go to the expence^ may make It hy the following receipt. Take a carp, a large eel, half a thornback, cleanfe I and wafh them clean, put them into a little pot, with ? a gallon of water, and the cruft of a penny loaf Skim j them w’ell. Seafon it with mace, cloves, whole black I pepper, an onion, a bundle of fweet herbs, fome parfley, a piece of ginger. Let thefe boil by them (elves clofc covered. I’hen take the tails of half a hundred craw-, fifn ; pick out the bag, and all the woolv parts that arc* about them. Put them into a faucepan, with tv/o quarts I of v.^ater, a little fait, a bundle of fweet herbs; let them Iftew foftly, and when they are ready to boil take out the tails, and beat all the other part of the craw-fi(h, with the (hells, and boil in the liquor the tails came out of, with a blade of mace, till it comes to about a pint; ftrain it through a clean fieve, and add it to the h(h a-boiling. Let all boil foftly, till there Is about, ;hree quarts left, then ftrain it cjff through a coarfe fieve ; tut it into your pot agaiti, and if it wants fait you rnufb' lut fome in, and the tails of the craw-fifh and lobfter. Fake out all the meat and bodv, and chop it very ftnall, ind add to it a I'rench roll fried crifp Let them ftew dtogether for a quarter of an hour. You may ftew a ;arp with them. Pour your I'oup into a didi, the roll wimming in the middle. • r O ' < When you have a carp, there (liould be a roll on each’ de. Garnifh the di(h with craw-fifh. If your craw- . (h will not lie on the fidcs of your did?, make a little afte, and lay round the rim, and lay the fifh on that II round the difli. ^ ' ' ' D . » Take 50 The PRACTICAL COOK. ! Take care that your foup be well feafoned, but not too high. Muffel Bo7ip. Put a hundred of mufiels into a ftew-pan : cover them clofe, and let them ftew till they open : then pick them out of the fhells, flrain the liquor through a fine lawn fieve to your mull'els, and pick the beard or crab out, if any. Take a dozen craw-fifli, beat them to malli, with a dozen of almonds blanched and beat fine : then take a imall parfnip and a carrot feraped, and cut in thin flices; fry them brown with a little butter. Then take two pounds of any trcfla fifli, and boil it in a gal¬ lon of water, with a bundle of fweet herbs, a large onion ftuck with cloves, whole pepper, a little parfley and horferadifh ; and fait the mufl'el liquor, the craw- filli, and almonds. Let them boil till half the liquor is wafied, then ftrain them through a fieve ; put the foup into a faucepan, put in twenty of the muiTels, a few muflrrooms and trufHes cut fmall, and a leek wafli- ed and cut very fmall : take two French rolls, take out the crumb, fry it browm, cut it into little pieces, put it into the foup, let it boil altogether for a quarter of an hour, wdth the fried carrot and parfnip ; in the mean while take the cruft of the rolls fried crifp j take half a hundred of the mufiels, a quarter of a pound of buitef, a f|)oonful of water, faake in a little flour, fet them on the fire, keeping the faucepan fhaking all the time till the butter is melted. Seafon it with pepper and fait, beat the yolks of three eggs, put them in, ftir them all f the time for fear of curdling, grate a little nutmeg; y when it is thick and fine fill the rolls, pour your foup !| into the difh, nut in your rolls, and lay the reft of the iji •mufiels round the rim of the difh. Scate or Thorrihack Soup. I, Take two pounds of fcate or thornback, fkin it and 1 boil it in fix quarts of water. When it is enough take f it Of Soups, Broths, and Gruels. 51 it up, pick off the ilcfh and lay it by; put in the bones ; again, and about two pounds of any frefh fifh, a very ! little piece of lemon-peel, a bundle of fweet herbs, whole pepper, two or three blades of mace, a little piece of horferadifh-, the cruft of a penny loaf, a little par- fley ; cover it clofe and let it boil down to about two quarts, then ftrain it off, and add an ounce of vermi¬ celli, fet it on the fire and let it boil/oftl)'. In the mean time take a French roll, cut a little hole in the top, take out the crumb, fry the cruft brown in butter; take the flefti off the fifn you laid by, cut it into little pieces, put it into a faucepan, with two or three fpoonfuls of the foup, ftiake in a little flour, put in a piece of but¬ ter, a little pepper and fait; ffiake them together in the i faucepan over the fire till it is quite thick ; then fill ! the roll with it, pour your foup into a difti, let the roll fwim in the middle, and fend it to table. 0 )fer Soup. Your ftock or liquor muft be made of any fort of fifh i the place afi’ords; let there be about two quarts. Put i a pint of oyfters bearded into a faucepan ; ftrain the li- I quor. Let them ftevv tw'o or three minutes in their ( own liquor, then take the hard parts of the oyfters and j beat them in a mortar, with the yolks of four hard ! eggs ; mix them v/ith fome of the foup, put them with ? the other part of the o} fters and liquor into a faucepan, , a little nutmeg, pepper, and fait; ftir them well toge¬ ther, and let it boil a quarter of an hour. Lifti it up, and fend it to table. A Lent^ or FajVmg-day Soup, Chop fpinage, forrel, chervil, and lettuce, a little; and put them into browm butter, keeping them ftirring that they do not burn ; then, having boiling water over the fire, put to it a very little pepper, and fome fait, a whole onion ftuck with cloves, a French roll cut in flices and dried very hard, fome piftachia kernels, if D 2 von 4 52 The PRACTICAL COOK. you have them, or a few almonds blanched and flired fine, and let all boil together; then beat up the yolks of eight eggs with a little white wine and the juice of a lemon ; mix it with your broth ; toall a whole French toll, and put it in the middle of your difli, pouring your foup over it. Garnifli your difli with ten or tv/elve poached eggs, and fcalded fpinage. See Ssup meagre. Eel Soup. To every pound of eels put a quart of water, a cruH: of bread, two or three blades of mace, a little whole pepper, an onion, and a bundle of fweet herbs ; cover them clofe, and let them boil till half the liquor is wafted ; then ftrain it, and toaft fome bread, and cut it fmall, lay the bread in the dilh, and pour in your foup. Set tlie difli over a pan of coals for a minute, and fend it to table. If not rich enough, you muft let it boil till it is as ftrong as you would have it. You may make this foup as rich and good as if it was meat. If you would have it brown add a piece of carrot. Eiev Soup. oo i Beat the yolks of two eggs into a difti, with a lump of butter about the bignefs of a common egg. 'Fake a tea-kettle of boiling water in one hand, and a fpoon in the other. Pour your w’ater in by flow degrees up¬ on the eggs and butter, and keep it ftirring well all the time, till you have put in the quantity of a qii^rrt, or better ; and till you find your eggs well mixed, and your butter perfedlly melted. Then pour all into .a faucepan, and ftir them till they begin to flmmer. Then take it off the fire, and pour it out of one veftcl into another till it is perfedfly fmooth, and carries a high froth ; after this fet it once more over the fire, and let it remain there till it is pcrfedfly hot. Their pour it into ) our foup difli, and ferve it up to table. Rice- 53 0/S oups, Broths, and Gruels. Rice Soup. Take two quarts of water, a pound of rice, a little i cinnamon ; cover it dole, and let it fimmcr very foftly ! till the rice is quite tender: take out the cinnamon, i then fweeten it to your palate, grate half a nutmeg, i and let it ftand till it is cold ; then beat up the yolks I of three eggs, with half a pint of white wine, mix them, very well, then flir them into the rice, fet them on a flow fire., and keep ftirring all the time for fear of curd¬ ling. When it is of a good thicknefs, and boils, take it up. Keep ftirring it till you put it into your difh. Rice Milk. Boil a quarter of a pound of rice in a pint and a half of water, and if you like it add a little quantity of cin¬ namon, till the water is all wafted : but take care it does not burn to the pan. Then add a quart of milk, with the yolk of an egg beat up. Keep it ftirring, and take it up as foon as it boils, and fweeten it to your palate. \ Barley Soup. Take a gallon of water, half a pound of rench bar- ; ley, a blade or two of mace, a large cruft of bread, a 1 little lemon peel, and as many raifins and currants as " you choofe. Let it boil till it comes to two quarts; 1; then add half a pint of white wine, a lump of butter, ^ and a little rofe water, and fweeten to your palate. Barley JVater. Boil two ounces of pearl barley in three pints of wa* ter, till it comes to a quart; Ikim it very clean, and ftrain it through a fieve. Sweeten it to your palate. Put in two fpoonfuls of mountain wine, and drink it lukewarm. 7Plater Gruel. To a pint of w'ater add a large fpoonful of oatmeal. Stir it up fo as to mix before it be let on the fire. D 3 Then 54 ^he PRACTICAL COOK. Then boil it up thfee or four times, ftir it often, and take care k does not boil over. Strain it through a fieve, put in a little Lit, and a piece of frefli hatter, brewing it with a fpoon till the butter is all melted. Some love a little white wine in it, after it is (trained and buttered. Another way. The quickeft way is to beat, up the oatmeal in as much cold w’ater as (liall mix it. Then pour as much" boil¬ ing water as you choofe upon it, keeping it (tirring all the time gradually. Let it (land a minute, and pour the gruel from the dregs at the bottom of the pan or bafon, in which it was mixed. Then add what you think proper to relidi it. To make Panada, Boil a quart of water in a nice clean faucepan, v/ith blade of mace, and a large piece of crumb of bread, two minutes, tlien take out the bread, and bruife it in a bafon very fine. Mix as much water as will make it as thick as you defire, and fweeten it to y-our palate. Put in a piece of butter as big as a walnut, and you may grate in a little nutmeg. This is hearty and good diet for fick people. And if not difagreeable to the confti- tution, beat up an egg with a little fugar, pour the panada upon the egg, and juft give it a boiling. To boil Sego. Put a large fpoonful of fego into three quarters of a pint of water, ftir it and boil it foftly till it is as thick as you would have itj then put in wine and fugar, with a little nutmeg to your palate. To boil Sahip, Take a large tea-fpoonful of the powder of falup, mix it with a little cold water firft, and then put it inr to a pint of boiling water, keep ftirring it till it is like a fine jelly; then put in wine and fugar to your palate. It Of Gravy mid Sauce s. 55 It is very wholefome to make it of water in which faf- fafras has been boiled. Gravy and S a u c r s. If you choofe to keep a fupply of gravy for particular Gccafions, put twelve pounds of beef into four gallons of water. Neck beef clean of fat is the bell. Seafon it with fait, black and 'Jamaica pepper whole. Add fix dried onions or more, a little mace, and a large bunch both of thyme and parfley. When half the liquor is boiled aw'ay, ftrain it oft' and keep it for ufe. Brown Gravy. Take a pound and a half of coarfe lean beef cut in pieces : put it into a ftew-pan or fauce-pan ; cover it up dole, iiiid let it over a gentle fire, till the meat be¬ comes perfectly broven on both Tides, To as it may not burn, and the gravy of the meat be drawn out. Then pour upon thofe ingredients boiling water, in which, has been boiled down a large onion, a fmall bunch of thyme, and fome corns of black and Jamaica pepper; or fuch a quantity of gravy, diredded above, as you want for immediate ufe. 'Throw in a fufficient quantity of fait to relifti it; cover the pan clofe, and fet it over a gentle fire, fo as to increafe the heat by degrees ; and when it has ftood about half an hour, ftrain it through a fieve, and Ikim oft" the fat, if any happens to appear upon it. N. B. This is proper for Turkey, Fowl of all forts., a7id for Ragoos. Good brown gravy % 1 'iihout meat. Take of w'ater, and ale that i.s not bitter, half a pint each : of mufiiroom pickle, walnut pickle, and catchup a fpoonful each ; one anchovy ; a little fait ; an onion ' cut fmall ; a blade of mace, and fome whole pepper : and after yol^have melted a piece of butter, about th,Q bignefs of an egg, with a little flour, and made it alit.- D 4 tie 56 rhe PRACTICAL COOK. tie brown by ftirring it till the froth finks, flir into it the ingredients here directed : and having boiled all up together for a quarter of an hour, ftnain it, and ufe it for hfh or fowl. Ulnte Gravy. Take a pound of lean veal cut in final! bits, and boil it with a little fait, an onion, a blade of mace, two cloves, or a quarter of a nutmeg, and a dozen black pepper corns, in a quart of water, till it taftes as rich as required. ' Beef Gravy made for keeping. Take two pounds of lean beef, about a quarter roafted ; cut it into bits; and having thrown the beef into a fauce-pan or ftew-pan with a pint of red wine, and as much frrong broth ; cover them up clofe. Let this ftew about an hour, turning it now and then : feafon it with fait and pepper, agreeable to the palate, and then ftrain it off. Pour it into a Hone bottle for ufe, and as often as it is wanted warm the bottle before you pour out the gravy. N, B. T^his is proper gravy for wild Duck, Deel, Eaferling, and fuch like. Gravy 7nade of Beef or Mutton. Take two pounds of coarfe beef or mutton : parboil it in as much water only as will cover the meat. Then take it out of the liquor; beat it w'ell with a rolling pin, and cut it into pieces, that the gravy may run out. iTrow it, with a fmall quantity of fait and whole pep¬ per, an onion and a bunch of fw^eet herbs, into the li¬ quor in the fauce-pan, and let them only Hew, not boil; till it looks of a brown colour, to your liking. T'hen take it off the fire, Hrain it through a fieve into an earthen pan, and when cold fkim off the fat. This Of Gravy and Sauces. 57 This will keep a week: but if you perceive it to begin to change colour, you need only to boil it up agaiit. jf you intend to ufe this gravy for a white fricafee, you muff inelt a little butter, mixt with two or three fpooufuls of cream, the yolks of two or three eggs, and a fmall quantity of white wine. Veal Grazy. Take as much veal, cut in fleaks from the fillet, as necefiary ; beat the veal very well before put into the ftew-pan : lay over the veal fome carrots, parfnips, aiul i onions lliced. Then cover the pan and fet it over a I gentle fire, and increafe the heat till the gravy is almofi: I wafted, and the meat begins to ftick to the pan, and i looks of a good brown colour. Then add fome ftrong i broth, a few cloves and corns of black pepper, an onion I or the white of a leek. Cover all up together in the pan, and when fimmered for three quarters of an hour, ftrain it off into an earthen pan, and it will be fit to^e either in foups or ragoos. Fijh Gravy for Soup, Take as many tench, or eels, or other fifti, as you think proper, that have been well cleanfed from mud, I W’cll faked on their outfides, and their gills taken out. ' I'hrow them into a kettle, with water, fait, an onion ftuck with cloves, and a bunch of fweetherbs. Wheji. ! thefe have boiled about an hour and a half, ftrain the,. liquor off through a cloth. To this add a few mufti- i rooms cut fmall; (boil thefe together for fome time, and - then ffrain the liquor through a fteve into a .ftew-pan, .. j upon fome fried or burnt flour,) and a little lemon i by,j. ‘ which means it will foon be of a good flavour, .and aV 1 fine colour, fit for foups. This you may vary at your pleafure, by throwing , fpices and pot-herbs into the foup fome fmall time bc- • fore you ferve it up to table. D 5 Gravy 58 rhe PRACTICAL COOK. Gravy for a Pajly. Break the bones of the meat to rnafli, then put them into a pan with a pint of claret, a quart of water, a little whole pepper, mace and fait; brew into it eight ounces of pure fweet butter, then Ifrain it, and pour it into the pafty when both are hot. This gravy is enough for fourteen pounds of nour. Gravy for a iame fovjl without meat. Take the neck, liver, and gizzard, boil them in half a. pint of water, with a little piece of bread toafted brown, a little pepper and fait, and a little bit of thjme. Let them boil to about a quarter of a pint ; then pour in half a glafs of red wine; boil it, and ftrain it. Then bruife the liver well in, and Ilrain it again ; thicken it with a little piece of butter rolled in flour, and it will be very good. A^. B. An c!x’s kidney makes good gravy, when cut all to pieces, and boiled with fpice, i^c. as in the foregoing receipt.'. How to melt hutier thick. Your faucc-pan mufl be well tinned, and very clean. Juft moiften its bottom with as fmall a quantity of wa¬ ter as poflible, not above a fpoonful to half a pound of butter. You may or may not duft the butter with flour ; it is better not to flour it. Cut the butter in flices and put it into the pan before the little water be¬ comes hot. As it melts keep the pan {baking one way irequently ; and when it is all melted let it boil up, and it will be fmootb, fine, and thick. Hoiv to burn Butter. Put two ounces of butter over a flow fire in a ftew- pan or fauce-pan, without water. When the butter is melted duft in a little flour, and keep it ftirring till it grows thick and brown. N. B. JHiih this you may thicken fauce injlcad of eggs. INSTRUC- ( 59 } INSTRUCTIONS for boilhig and ferving up Greens, Roots, and other produce of the Kitchen Garden. * I' H E great fecret and care in boiling greens is to preferve their beauty and agreeable fweetnefs. For which purpofe pick the greens, and walli them very- clean from all kind of filth, infeiRs, and dead leaves ; and if pofiible have them gathered juft out of the ground; for favoys, cabbages, idc. that are grown ftale with ly¬ ing on a ftall, expofed to the fun, and often fprinkled with water in the greenfliop, will never drefs nor tafte like thofe that are frefii gathered. And an earthen difti or pan is the eJeaneft thing to wafli greens in. Your next care is to boil your greens of every fort in a large quantity of water, and by themfelves, in a copper or brafs pan : for if they be boiled with meat, or too much, or in an iron pot, they will be difeo- loured. CoUifozvers to drefs. A CclUfower is the moft favourite plant in the Kit¬ chen-garden, amongft tlie generality of people. Take oft' all the green part, and cut the flower clofe at the bottom from the ftalk : and if it be large or dirty cut it into tour quarters, that it may lie better in the pan, and be thoroughly cleanfed. Let it foak an hour, if poflible, in clean water; and then put it into boiling milk and water, (if you have any milk,) or water only, and Ikim the pan very well. When the flower or ftalks left about it feel tender, it will be enough : but it muff be taken up before it lofts its crifpnefs ; for colliflower is good for nothing that boils till it becomes quite foft. When enough, lay it to drain in a cullender for a mi¬ nute or two, and ferve it up in a difh by itfelf, aftd with melted butter in a bafon, But 6 o ne PRACTICAL COOK. But if you would take more pains^ and go to more expence^ you may drefs a ColUjiower iti a richer manner^ thus: As foon as you find the ftalks tender, take them up, and carefully put them into a cullender to drain ; then put a fpoonful or two of water into a clean flew-pan, with a little duft of flour, and about a quartern of but¬ ter; fliake it round till well melted, together with a little, pepper and fait; then take half the colliflower, and cut it in the fame manner as if you was to pickle it, and lay it into your flew-pan ; turn it, and- fliake the pan round ; it will be enough in ten minutes. Lay the flevved part of your flowers into tlie middle of a finall difh, and the boiled round it. Pour the butter, you did it in, over it, and ferve it up. Bi 'Qccoli to drefs. There are tvro forts of Broccoli^ the brown and the white: but they drefs both in the fame manner. Broc¬ coli is generally a clufler of little branches about the main head, which branches mufl be cut ofx till you come to the chief or top one ; and with a knife peel ofF the hard outfide ikin, which is upoii the ftalk and branches, and throw them into cold water. Wafh them very clean, and put them into boiling water vvith a proportionate quantity of fait, and let the broccoli boil till the flalks become tender, and ferve it up with a bafon of melted butter. Cabbage and all forts of young Sprouts to drefs. Cabbage, and all forts young fprouts^ muft be boil¬ ed in a great deal of water. Cut your cabbage length¬ ways in two, or into four or more parts, according to the bignefs thereof. When the flalks are tender, or fall to the bottom, they are enough ; then take them off, before they lofe their colour. Always throw fait in your water before you put your greens in. Young sprouts you fend to table jufl; as they are, and fo may (abbage, but it is befi chopped and putunto a fauce-pan with Of Foiling and feVhjingup Gi^.'EV.iis^ &c, 6i with a good piece of butter, and a little pepper, fait, and vinegar, Itirring it for abr^ut fve or-fix minutes, till the butter is all melted, and then fend it to table. Pd. B. You are to obferve the fame rule in boiling Savoys, Coleivorts, and Brown Cole. Spinach pr Spinage to drefs. Let It be picked very clean, and then vvaflied in fe- veral waters ; put it into a fauce-pan that will but jufi; hold it; and when you have ftrewed a fmall quantity of fait over it, cover up your pan. Shake it often, but put no water to it. Let your liie be clear and quick, over which you fet your fauce-pan. When you find that your fpinach is (hrunk to the bottom, and the liquor proceeding from it boils up, take it up, and throw it into a clean fieve and drain it well, by giving it a fqueeze or two between two plates ; then lay the fpinach in a clean plate, but put no butter over it. Have a fmall bafon of butter ready, and let it in the middle for every body at table to take what quantity they think bell. I'his is a {landing faiice for a boiled leg of houfe lamb', and very agreeable with any butchers meat, boiled or roafted. it is aifo very palatable, and makes a pretty addition to a table, when ferved up with hard eggs fhellcd, cut in quarters and laid upon it. Orfomelike poached eggs beft. But the moil dainty way to drefs fpinach is, after it is boiled fuilicicntly and drained, to flew it in a fauce-pan with good butter, and a fmall quantity of fait and vinegar, to make it palatable. Afparogus to drefs. This is a celebrated fauce for chickens, or any fort of poultry. In drefling of which there is required great nicenefs both in cleaning and boiling of it. It is thq green part that is ufed : the white is the flalk, is horny and muft be cut quite away, leaving only as much thereof as to take it up with the fingers to carry it to the mouth. Scrape all the white that remains very clean 62 The PRACTICAL COOK. clean with a knife ; then cut them all even and tie them up in fmall parcels. Throw them into boiling water, with a little fait; and then take care not to boil them too much ; for by fo doing they will lofe both their colour and fine tafte. Keep them boiling brilkly, and take them up when you find them tender. Cut the round of a fmall loaf, about half an inch thick ; toaft it well on both Tides, and dip it in the afparagus liquor, and lay it in the difh j then pour Tome melted butter over the toaff, and lay the afparagus upon the toad, all round about the difh, wnth the white tops to¬ wards the edge of the difh. Pour no butter over the afparagus, but ferve up melted butter with it in a ba- fon. Afparagui and Egg!. Toaft as much bread as you think proper : butter it and lay it in a difh. Upon which lay three or four buttered eggs : and upon the eggs lay the afparagus boiled tender and cut fmall over the eggs. And it will make a pretty fide difh for a fecond courfc, on a com¬ mon plate. Artichokes to drefs. Wring off the ftalks, put the artichokes into the wa¬ ter cold, with the tops downwards, that all the duft and find may boil out. And they will take an hour and a half boiling, after the water boils. Serve them up with melted butter in as many little cups, as there are peo¬ ple to eat of them. And fet fait and pepper for every one to feafon the butter as they like. A frlcajee of Articbeke-hoitoms. Take them either dried or pickled j if dried, you muft lay them in warm water for three or four hours,, fhifting the water two or three times; then have ready a little cream, and a piece of frefh butter, ftirred toge¬ ther one way over the fire till it is melted, then put in the artichokes, and when they are hot difh them up. To Of hilling and ferving up G REE ns, ^sV. 63 " To fry JrticJ)okes, Fit ft blanch them in water, then flour them, fry them in frefh butter, lay them in a difla, and pour melted butter over them. Or you may put a little red wine into the butter, and feafon with nutmeg, pepper, and fait. French Beane to drefs. Though French Beans may more properly be num¬ bered with beans and peas, it feems more adapted to the ufe of that fort of pulfe to confider it here as a green \ becaufe it is eaten as fuch. String them, then cut them in two, and after that acrofs ; or, which is a nicer way, cut them into four, and then acrofs, which make eight pieces. Lay them in water and fait, and w'hen .your pan boils throw in flifl a fmall quantity of fait, and afterwards your beans into the water. 71 iey are enough as foon as they are tender. Take as much care as you can to preferve their lively green. Lay them in a fmall difh, and ferve them up with a bafou of melted butter. N. B. This is accounted a very feafonable fauce for gral's lamb, and is very agreeable with roaft beef and roalb mutton. Turnips to drefs. A great deal depends upon preparing this root for boiling. They require paring till all the flringy coat be cut quite off: for that outrind will never boil ten¬ der. Being well rinded, cut them in two, and boil them in the pot with either beef, mutton, or lamb. When they become tender take them out, put them into a pan and ipafh them with butter and a little fait, and lend them to table in a plate or bafon by theml’elves. Or fend them out of the pot in a plate, whth fome melted butter in a bafon, for every one to butter and feafon them, as they like. Some good cooks pare them, and cut them into fquare pieces i then put them into a clean faucepan, with wa¬ ter 64 The PRACTICAL COOlC. ter iuR enough to cover them : when they are enough, they drain them through a ficve, and then put them ia a lauce-pan with a good lump oh butter ; and when th.ey have kept llirring them over the fire fora few mi¬ nutes, fcrve them up to table. Others again take them up whole ; and after fqueezing them between two tren* clicrs, to drain the liquor from them, pour melted but¬ ter over them, and ferve them up. N. B. Turnips are accounted the mofi: agreeable fauce for boiled or roafi: mutton ; and they are in general a very wholefome and palatable root. Parfnlps to drefs. Parfnips are a very fw.eet root, and an agreeable fauce ‘for fait fifh. They fhould be boiled in a great deal of water, and when you find they are foft (which is known by running a fork into them) take them up and carefully fcrape ail the dirt off them, and then with a knife fcrape them all fine, throwing away all the llicky parts ; then put them into a fauce-pan with fome milk, and ftir them over the fire till they are thick. Take care they do not burn, and add a good piece of butter and a little fait, and v/hen the butter is melted fend them to table. But in common parfnips are ferved up in a difh, when well boiled and feraped, with melted butter in a bafon. To Jlexv Parfnips. Boil them tender, fcrape them from the dufi", cut them into flices, put them into a fauce-pan with cream enough; for fauce, a piece of butter rolled in flour, a little fait, and fhake the fauce-pan often. When the cream boils pour them into a plate for a corner-difh, or a fide-difh at fupper. To majh Parfnips. Boil them tender, fcrape them clean, then fcrape all the feft into a fauee-pan, put as much milk or cream as Of boiling and fermng up Greeks, i^c. 6 ^ as will ftew them. Keep them ftirring, and when quite thick ftir in a good piece of butter, and fend them to table. Carrots to drefs. Let them be fcraped very clean, and when they are enough, rub them in a clean cloth, then flice fome of j them into a plate, and pour fome melted butter over I them ; and garnifli the difh with the others, either whole or cut into pieces, or fplit down the middle. If they are young fpring carrots, half an hour will boil ; them ; if large, an hour j but old Sandwich carrots will take two hours. N, B. This is an agreeable fauce for corned or falted beef boiled : and with turnips this root always makes one ingredient in beef foup. Potatoes to drefs. Potatoes muft always be peeled, except they be very fmall and new, then fome people fancy to eat (kin and all. Some pare potatoes before they are put into the- pot; others think it the beft way both for faving time and preventing wafte, to peel off the fkin as foon as they are boiled ; which then flips off by rubbing them with a coarfe cloth. In boiling of them take care they ■ be enough and not over done; for if boiled too much, 1 they mafli and become watery. Therefore it requires good attention when you are boiling potatoes, and that they be taken up as foon as they begin to fhew the leafl difpofition to break. 7 'his is a root in great re- quefl, and ferved up in a difh or plate whole for the moft part, with a bafon of melted butter. On which occafion it will be fome addition to the Potatoes to fet them before the fire till they are quite dry, and a little b) owned. Or you may broil them, fry them, or mafo them. And always ffrevv a little fait over your whole potatoes, when they are dilhed. 66 The PRACTICAL COOK. T'o broil or ronjl Potatoes. Firfl: broil them in aflies covered over them, or be¬ fore a good fire in a Dutch oven : when near enough, peel them, and cut them in two. Then broil them till they are brown on both Tides, then lay them in tile plate or dilh, and pour melted butter over them. Po fry Potatoes. Cut them into thin flices, as big as a crown piece, fry them brown, lay them in the plate or difh, pour melted butter, and fprinkle a little fait over them. Thefe are a pretty corner-plate. P'0 majh Potatoes. Boil potatoes, peel them and put them into a fauce- pan, mafh them well with a fpoon. To two pounds of potatoes put a pint of milk, a little fait, and flir them well together j take care they do not flick to the bot¬ tom. Then take a quarter of a pound of butter, flir it in and ferve it up. Garden Beans or Wirsdfor Beans to drefs. Shell the beans neatly out of the cods with clean hands, and into a clean vefiel. Always boil beans by tbemfelves, with only a little fait, and a little parfley nicely picked. When they become tender the beans are enough. Then throw them into a cullender to drain. Serve them up with parfley and butter melted ; and fet fait and pepper upon the table. But if there be, as generally there is, a piece of bacon added to the beans, lay the bacon when boiled upon the top of the beans. And if time and opportunity ferves, fitin the bacon after its boiled, throw fome rafpings of bread over the fat top, aird with a falamander, a Hot iron, or by fetting it before the fire, endeavour to brown tlie top of the bacon. Green Of hoiling and fcrvlvg up Greeks, idc. 67 Green Peas to drtfs. The country people never take the trouble to fhcll peas for their families, but are content to boil thern in the fwad or (hell. When it is found that they are boiled enough, which is known by the tendernefs ol the ihell, drain off the water by throwing them into a cullender or fieve, anJ ferve them up with fait and melted butter in a large bafon, or in cups. Into which they dip the fhell, and then draw it through the teeth. This is called a jcalding of peas^ and though it does not appear lb delicate, is the fweetefl way of eating green peas. If you Ihell peas do not wafli them. Boil them in a large quantity of water : fkim it well as foon as they boil. Put in a little fait, and a few fprigs of green mint cut to the length of your thumb. Do not boil them over much ; for they will lofe both their colour and fvveetnefs. But as foon as they talle foft pour them into a cullender or fieve. Serve them up either in a difli dry by themfelves, or with a lump of butter in the middle of them covered, and fait fprinkled over them : or with melted butter poured over them. Or after they be well drained put them into a clean faucepan or ftew- pan, and a fufficient quantity of butter and fait, and keep them upon the fire ffirring about till they be well butteied. li'hen ferve them up in a dilh. And always fet a box of black pepper beaten upon the table, when there are green peas. To drefs Peas in the French fafhion. Take a quart of fhelled peas, cut a large Spanifii onion, or two middling ones fmaU, and two cabbage or Silefia lettuces cat fmall, put them into a faucepan, witli half a pint of water, feafen them with a little fait, a little beaten pepper, and a little beaten mace and nut¬ meg. Cover them clofe, and let them ftew a quarter of an hour, then put in a quarter of a pound ot frefli butter rolled in a little Hour, a fpoonful of catchup, a little 68 rbe PRACTICAL COOK. little piece of burnt butter as big as a nutmeg; cover them clofe, and let it fimmer loftly an hour, often fliak- ing the pan. When it is enough ferve it up for a fide difh. ^ for an alteration, you may flew the ingredients as above ; then take a Imall cabbage-lettuce and half boil it, then drain it, cut the flalk flat at the bottom, fo that it will ftand firm in the difb ; and with a knife very carefully cut out the middle, leaving the outfide leaves whole. Put what you cut out into a faucepan, chop it, and put a piece of butter, a little pepper, fait, and nutmeg; the yolk of an hard egg chopped, a few crumbs of bread, mix all together, and when it is hot fill your cabbage; put fome butter into a ftew-pan, tic your cabbage, and fry it till you think it is enough ; then take it up, untie it, and firfi: pour the ingredients of peas into your difh, fet the forced cabbage in the middle, and have ready four artichoke-bottoms fried^ and cut in two, and laid round the difh. This will do for a top difh. Green Peas with cream. Take a quart of fine green peas, put them into a ftew-pan with a piece of butter as big as an egg, rolled in a little flour; feafon them with a little fait and nut- meg, a bit of fugar as big as a nutmeg, a little bunch of fweet herbs, fome parfley chopped fine, and a quar¬ ter of a pint of boiling water. Cover them clofe, and let them flew very foftly half an hour, then pour in a quarter of a pint of good cream. Giye it one boil, and ferve it up for a fide plate. N. B. Green Peas fhellcd and boiled are accounted a good addition or fauce to tame ducks, ducklings, and green geefe. 0 / Sallads. Sallads are a {landing fauce for roaft meat efpeclally, in niofl feafons of the year. In the choice of which every one is to be directed according to the opportunities there Of Sallads. there may be to provide the herbs in feafon ; of Vv’hich there is a great variety from the beginning of February till the month of Nove?nber^ fuch as cref'es^ radijh, tur~ flip, chervil, mnjlard, lettuces of leveral forts, Jcullions, young onions, and in fome months purfane and najiur^ tian flowers, burnct, cucimibcrs, horje-radijh, and in the winter there arc lellery and endive. To ferve up a fallad of [mall Ferls: wafli each fort feparately very well, and place each kind (the quantity about as match as will weigh an ounce, or more, in pro- ; portion to the company) by itfelf in a difli, till the difh be completely filled with a parcel of each herb. To which add an equal quantity, to any one fort, of the leaves of young fpeoi fnint •, and twice the quantity of fcaliions, or young onions. In the center flick a large root of felleiy ; and garnifih the fallad difh with hard j eggs fiiellcd and quartered. As many' perfons may choofe to drefs their own fal¬ lad, you mufl not mix nor cut it. But place it as near the mutton, lamb, or beef, as convenient, or in the center of the table,; but have ready on the fidc-board, a pot of Durham n.ujlard, either in flour or ready made, a cruet of the beft lallad oil, a raw eg[r aiid a cruet of vinegar, for thofe that like to jeat fallad wdth oil ; and a carter -of loaf or white fitgar for fuch as eat fallad with only vinegar and fugar. Alw'ays have a china y how'l big enough to contain fallad fufficient for the com- I panv, fhould they like to drei’s it altogether, and one \ way. If your fallad confifts only of cofs luttuce, or cabbage lettuce, and a few onions ; cut your lettuce into quarters, not crpfsways, but fplit them from top to bottom. Wafli them very clean, and then dry them between a clean linnen cloth. When peifedlly dry, lay the quar- , ters in the difh fo that the ftalk end of each touch in the center. Garnifli the difli with hard eggs quartered. [ If it confifts of endive and fellery only, which is com- I monly the winter fupply in fallad herbs; fee that the I endive 70 The PRACTICAL COOK. endive be very well blanched, and clear from all froft- bitten, rotten, and green leaves. It requires much wafliing and picking to clear it of fand, dirt, and flugs. The like care is to be had of the Jellery, When they are drefied, they eat bed; cut and mixed together with oil, vinegar, fait, muftard, and the yolk of an egg beat up in the liquor before the endive and fellery be cut into it. Horfe-radiJJ.', the favourite fauce for roaft beef,, and a great addition to the fauce of boiled cod-fifh, and fal- mon, and turbut, is in feafon almoft the whole year, and fbould always be ferved up with thofe provifions. You fcrape the horfe-rad'i/h with a knife fo as to re¬ duce it into a fort of Iliavings, which muft be done with very clean hands; with part of thefe fhavings of horfe-radljh garjiifh your difh of beef or hfla ; and the reft place upon the table near that difh, jn a faucer or plate, for thofe that pleafc to ufe it. You muft alfo have vinegar at hand, for this root is eat with vinegar. If you have Cucumber they muft be pared ; and when the rind is pared clean ofF, and very thin, dice it crofs- ways into very thin dices about a quarter of an hour before dinner or fupper, and fprinkle them well with fait; when they have lain thus about dve minutes be¬ tween two plates, fhake them well, and let the liquid part drain from them. Then, if the company like it, pep¬ per them well with black pepper, and make them almoft fwim with oil and vinegar, and ferve them up to table. But it is always advifeable to ferve one plate dreded in this manner, and another plate with cucumbers wafh- ed, but neither cut nor pared ; for fame love to eat them with fait only, or with vinegar and pepper. N.B. Cucu 7 nhers are fauce for all butchers meat, efpecially if cold. THE ( 71 ) THE PRACTICAL COOK, Shewing the ART of drcfTing all forts of COMMON PROVISIONS In the gcnteeleft and leaft expenfivc manner. ) i BOILED PROVISIONS. General Directions for Boiling a // forts of M EAT. ^OUR vefTel or pot in which the meat is to be ■ A boiled mull be big enough to hold as much water as to cover the meat: and take care that it be thorough- ly clean. Cover the pot to prevent the foot dropping into it; and fo clofe that the fmoak from the fire does ' not get under the edge of the cover. If the meat be ! faked, put it into a pot of cold water ; if it be frefh [ meat, put it into a pot of boiling water. Watch the fcum, .which will always rife, and fkim it off neatly with a fpoon, iffc, otherwife the meat will i look dirt) and black. Some fliake a fmall handful of 1 fiour upon the water, as foon as the meat is put in, f which licks up all the fcum. The 72 PRACTICAL CO O^C. The fire muft be kept, as near as poffible, in an equal heat; not fo fierce as to make the pot boil over. And as to the time required to boil a piece of meat, it will ' take as many quarters of an hour as the meat weighs pounds ; to be computed from the time the pot begins to boil. So that eight poujids require two hours to boil it to a nicety. Yet there are fonie exceptions. ' Of boiling B u T c H E R s Meat. To drefs a 'Tongue. The Tongue of the Bullock, if it be juft out of pickle, let it lie three hours in cold water, and boil it only two, or till the Ikin will peel off. But if it be dried, it muft be watered fix hours in warm water, and then three hours in cold water. When it has been thus foaked, three hours boilins- will make it fit for ufe. To drefs a Buttock of Beef, A Buttock of Beef which is generally efteemed -to be the moft agreeable of all boiled beef, ought to have lain ten days in fait Irefore it is ufed ; and if it be very thick you muft not boil it fo many quarters of an hour as it lliall weigh pounds, but ufe your diferetion ; that when there feems to be enough done outwardly for prefent ufe take it up, and ferve it to table; for it had better be raw in the heart of it, than be half of it fpoiled in over boiling. This difti requires cabbage, or favoys, or colleworts, carrots, i 3 c. in feafon ; and good Dur¬ ham muftard to be ferved up with it, for faucc. To drefs a Rump of Beef A Rump of Beef requires lefs faking, not above a week, and when you put it into the pot put the thick end to the bottom. Serve this difti up with the fame fauce as for a buttock of beef. To Of boiling Butchers Meat. 7 To drefs a Brljhet of Bef. A Brisket of Bvef corn’d in the fait for four nr five days, muft be boiled till it is pcrfedlly tender, with carrots, turnips, fcllery, See. and ferve It up in a difli of its own foup, and a plate of fuch greens boiled, as are in feafon. N. B. A piece of the Thin Flank is drefled and ferved up, after the fame manner. To drefs a Leg of Aluiion. A Leg of Mutton muft have fufficient room and water in the pot, fo as to make it pcrfedlly Iwim, o- therwife it will be apt to turn black ; and as there is fuch a difproportion in the thicknefs of the parts there¬ of, care muft be had not to boil this joint fo as to boil out all the goodnefs in the fmall part thereof, which is the reafon that they feldom make broth of the liquor’ that a leg is boiled in. This is a difh in great repute, and is ferved up with buttered turnips in a plate, and caper faucc in a bafon. A Leg of Mutton a-la-dauhe. Lard it with bacon, and half roaft it; take it oft" the fpit, and put it in as (mall a pot as will boil it; put to it a quart of white wine, ftrong broth, a pint of vi¬ negar, whole fpice, bay-leaves, fweet-marjoram, win- ter-favoury, and green onions. When it is ready, lay it in the difh, make fauce with I'ome of the liquor, muflirooms, diced lemon, two or three anchovies : thicken it with brown butter, and garnifh it with fliced lemon. A Leg of Mutton a-la-royal. Lard your mutton and fliceg of veal with bacon rolled in fpice and fweet herbs; bring them to a brown with melted lard ; boil the leg of mutton in ftrong broth, with all forts of fweet herbs, and an onion ftuck E with 74 ^'he PRACTICAL COOK. with cloves. When it is ready lay it oh the difla, lay round the collops, then pour on it a ragoo : garnifli with lemon and orange. To drefs a Neele of Jldutton. A Neck of Mutton is commonly ufed to make broth ; and then, as at all times when you are to boil mutton for broth, (after the pot is well fkimmed,) put into the pot a faggot of tiiyme, a few marvgolds, two or three fmall turnips, a reafonable quantity of fait; and then, having cleared away all the feum, throw in¬ to the pot a fpoonful of oatmeal beat up with a little cold water, which will thicken the broth Some thicken the liquor with groats, or rice, or vermicelli, or crufts of bread ; and in all cafes I would recommend it to put no thickening in till the meat be taken out; when alfo you will do well to add a large onion, or the white part of a leek ; then give the liquor a boil up. I'his may be ferved up either in a difh alone, with tur¬ nips buttered, or Spajiifta onions maftied with butter, and caper fauce ; or in a foup difh full of broth. To drejs a Leg of Houfe- T^amh. A Leg of Ihufe-Lajuh is of that delicate nature, that an hour will boil a large one ; and though fome have directed to boil it tied up in a cloth, and in milk and water, experience teacheth that cleanly people can boll a leg of houfe-lamb without a cloth and in fair water, fo as to be both fweeter and better than any way elfe. The common fauce to it is ftewed fpinach in a plate, and the difn garnifhed with fpinach not but¬ tered. Another. A Leg of Lamb being boiled very vvliire, which depends upon the quantity of water and the cleanlinefs of the cook, (and'will be done in an hour,) cut the loin into fteaks, dip the ftcaks into a few crumbs of bread Of hoifing ButchersMeat. 75 bread and egg ; fry them nice and brown ; boil a goocl deal of fpbiach, and lay it in the dilh. Put the leg in ’ the middle, lay the loin round itj cut an orajage in four, and garnifh the diflt ; fet butter in a bafon ready I' melted, or rather ferve the fpinach up Hewed in a i plate by itfelf. T’o drcjs a Larnu i Head. Boil the head atul pluck tender, but don't let the liver be too mucli dorse, d'ake the head up, hack it ciol's and crofs with a knife, grate feme nutmeg over it, and. lay it in a difh, before a good hre ; tlien grate fomc crumbs of bread, fome fweet herbs rubbed, a little Ic- ; mon-pcel chopped fuie, a very little pepper and fait, and bafte it with a little butter : then throw a little Hour over it, and juH before it is done do the fame: baHe it and dredge it. Take half the liver, the lights, the heart and tongue, chop them very final), with fix: or eight fpoonfuls of gravy or water; HrH fhake fome flour over the meat, and Hir it together, then put into the gravy or water a good piece of butter rolled in a little ■1 flour, a little pepper and fait, and what runs from the 4 head in the difh ; fimmer all together a few minutes, and add half a fpoonful of vinegar, pour it into your difli, lay the head in the middle of the mince-meat, have ready the other half of t!ie liver cut thin, with fome flices of bacon broiled, and lay round the head. Gar- j nifla the difli with lemon, and lend it to table. % Ha'll) to hall VEAL. » The parts of the calf which are ufually hailed., are d' the Head., the Neck^ and the Lcg^ efpecially that part I'v; called the Knuckle. How to boll a Calf*s Head. I'he Head muH be picked very clean, and let foak in a large pan of water, a conflderable time before it be put into the pot. Tie the brains up In aTag-, and put them into the pot at the fame time with the head ; E 2 ikim 76 The PRACTICAL COOK. Ikim the pot well: then put in a piece of bacon, in pro¬ portion to the number of people to eat thereof. You will find it to be enough by the tendernefs of the flefii about that part that joined to the neck. When enough you may grill it before the fire, or ferve it up with melted butter, bacon and greens, and with the brains inaflied and beat up with a little butter, fait, pepper, vinegar, or lemon, and parfley, in a feparate plate, and the tongue flit and laid in the fame plate ; or ferve the brains whole, and tongue flit down the middle. How io boil a Neck of Veal. The Neck of Veal requires to be fufiiciently boiled, lit a laro-e veffcl, and in much water, and to be well attended by fkimming ; for, otherwife it will come blatlc out of the pot. Serve it up with bacon, or ham and greens in feafon, melted butter, and a Seville orange or lemon. iV. B. The Leg of Veal is dreiTed and ferved up after the fame manner. Hoiv to dreji a Leg of Pork. A Leg of Pork mufl; lie in fait fix or feven days j af¬ ter which put it into the pot to be boiled, without ufing any mpans to frcflien it It requires much water to fwim in over the fire, and alfo to be fully boiled ; fo thfttqar^jjhould be taken, that the fire does not flacken yvlfijq it is^dreflang. Serve it up with a peafe-pudding, nieJtqd,butter, Durham muflard, buttered turnips, and carrots, if to be had. N. B. The other joints of the fwine are mofl: com¬ monly roafted. To boll Pickled Pork. Waflv the pork, and ferape it clean. Put it in when the water is cold, and boil it till the rind be tender, it is to be ferved up always with boiled greens ; and is mofl: commonly itlelf a fauce to boiled fowls or veal. How 77 I How to boil Poultry. i Hoiv to boil a Ham. Put it in a copper, with a fufficient quantity of wa¬ ter, and keep it three or four hours in that water be¬ fore it {hall boil, and fkim it well all the time. This foftens the ham, and makes it boll the fooner, fo that if it be a fmall one, it will be enough in one hour and an half after the copper begins to boil ; and two hours will boil a large ham. j 'To boil a Haunch or Neck of Venifon. • IvCt It lie for a week in fait; then flour a cloth well, f and boil your meat in it; for every pound allow aquar- r ' ter of an hour’s boiling. For fauce, boil fome colli- flowers in milk and water, and pull them into little ' fprigs ; boil fome fine white cabbage likewife, and I fome turnips cut in fquare pieces, and fome beet-root cut in long narrow flips. Have fome turnips likcwif- mafhed with a little cream and butter. Let your cab- bage, when boiled, be beat in a fauce-pan with a bit i of butter, and a fmall quantity of fait ; lay that next I the colliflowers, then the turnips, then the cabbage, I "and proceed in that manner till your diih be full. As E to the beet-root, difpofe of it in fuch places where your I own fancy diredts you. Set fome melted butter in a i; bafon on one fide, in cafe it ftiould be wanted. N. B. A Leg or Neck of Mutton cut venifon-fafhi- on, and drefled the fame way, is a polite difh e- nough. This will eat very agreeably, if hafhed or broiled the next day, with gravy and fweet fauce. How to boil Poultry. To boil Chickens ivith Bacon and Selkry, Boil two Chickens by themfelves, as white as poflr- ble. In another pot boil a piece of ham, or bacon, f Boil alfo two bunches of fellery very tender: then cut ♦ them about two inches long, all the white part : put I E 3 it 78 The PRACTICAL COOK. it into a fauce-pan, with about half a pint of cream) a bit of butter rolled in flour, fome pepper and fait; take it off the fire fieveral times, and fhake it well. When it becomes fine and thick, Jay the two chickens in the difh, and pour the fauce, not over the chickens, but in the middle, that the fellery may lie between the fowls; and garnifh the dilh with fiices of ham or ba¬ con, or lemon. Chickens whh Tongues. Boil two chickens very white, and two hogs tongues boiled and peeled, a colliflovver boiled whole, very w’hite in milk and water. Have fome fpinach likcwife, boiled green. Place the colliflower in the middle, the chick-' ens clofe, and the tongues round them, with the roots upwards. Difpofe of your fpinach in little heaps be¬ tween the tongues : garnifli your difh with fmall pieces of toafted bacon •, and lay a fmall bit on each of the tongues. How to hoil a grown Fowl, A young cock, or fine pullet, requires not abovo twenty minutes to boil it, if the fire be good, and the v/ater kept boiling. Serve it up with oyfler-fauce, or plain melted butter with parfley fhred fine. To boil a Rabbit with Onions. Let your rabbit be boiled in plenty of water; and, as a fkim will always rife, be fure to take it off. Give it about half an liour’s boiling. As for your fauce, fitft peel your onions, and as you peel them throw them ituo cold water ; then take them out, and cut them irvto thin flices; boil them in milk and water, and fkim the liquor ; they will not require above half an hour’s boiling. When they are enough throw them into a clean fieve and drain them. When you have chopt them fmall put them into a fauce- pan ; duft them with a iktle flour ; put.two or three fpoonfuls of cream to tpamj a large bit of butter; flew them over the fire all together; Hoxv io boil Poultry-. • together; and when they are fine and thick, lay your rabbit into the diili, and bury it, as it were, with faucc'. Cut the head in two, and lay , te parts, fo divided, on each fide the diihi. 71 ? boil Pigcoxis. Let the pigeons be boiled by themfeivcs for about a quarter of an hour; then boil a proper quantity of ba¬ con, cut fquare, and lay it in the middle of the diflr* Stew fome fpinach to lay round, and lay the pigeons on the fpinach. Garnifli with parfley dried crilo be¬ fore the fire. P'0 boll Pheafants, Let them have a good deal of water, and keep it boil¬ ing. Twenty minutes will be fufficient for fmall ones j but allow thirty minutes if the pheafant be large. Let the fauce confift of fcllery fiewed with cream ; add to it a fmall lump of butter rolled in flour. V/hen you have taken them up, pour your fauce all over them. Garnifli the diih with lemon. To boil Woodcocksy or Snipes. Boil them either in beef gravy, or good flrong broth made in the befl: manner; put your gravy, when made to yoer mind, into a fauce-pan, and feafon it with fait j take the guts of your fnipes out clean, and put then! into your gravy, and let them boil ; let them be cover¬ ed clofe, and kept boiling, and then ten minutes will be fulRcient. In the mean time, cut the guts and liver fmall. Take a fmall quantity of the liquor your fnipes are boiled in, and ftew the guts with a blade of macc. Take fome crumbs of bread (about the quantity of the infide of a ftale roll,) and have them ready fried crirp- in a little trefli butter ; when they are done, let them fland ready in a plate before the fire. When ydiif fnipes or woodcocks are ready, take about half a pint of the liquor they are boiled in, and put in two fpoon- fu!s of red wine to the guts, and a lump of butter E 4 rolled 8o The PRACTICAL COOK. in flour, about as big as a walnut j fet them on the fire in a fauce-pan. Never ftir it with a fp'oon, but fhake it well till the butter is all melted; then put in youp crumbs j fhake your faucepan well; then take your birds up^ and pour your fauce over therh. To boil Partridges. Boil them In a good deal of water, let them boil quick, and fifteen minutes will be fufficient. For fauce, take a quarter of a pint of cream, and a piece of frefh butter as big as a large walnut; ftir it one way till it is melted, and pour it into the difti. Or this fauce : take a bunch of fellery clean wafhed, cut all the white very fmall, wafli it again very clean, put it into a lauce-pan with a blade of mace, a little beaten pepper, and a very little fait; put to it a pint of water, let it boil till the water is juft wafted away, then add a quarter of a pint of cream, and a piece of, btitter rolled in flour; ftir all together, and when it is thick and fine, pour it over the birds. Or this fauce ; take the livers and bruife them fine, fome parfley chopped fine, melt a little nice frefli but¬ ter, then add the livers and parfley to it, fqueeze in a little lemon, juft give it a boil, and pour over your birds. Or this fauce : take a quarter of a pint of cream, the yolk of an egg beat fine, a little grated nutmeg, a little beaten mace, a piece of butter as big as a nut¬ meg, rolled in flour, and one fpoonful of white wine ; ftir all together one way, when fine and thick pour it over the birds. You may add a few mufiirooms. Or this fauce : fake a fev/ mulhrooms, frefh peeled, and wafti them clean, put them in a faucepan with a little fait, put them over a quick fire, let them boil up, then put in a quarter of a pint of cream and a little nutmeg ; fhake them together with a xtxy little piece of butter rolled in flour, give it two or three fhakes over Of roajling Butchers Me a t, 8x ( over the fire, three or four minutes will do.j^thei? pour it over the birds. ,,, j Or this fauce : boil half a pound of rice very.jtender t in beef gravy j feafon with pepper and fal^ ^nd pour / over your birds. Thefe fauces do for boiled fowJs-j a I quart of gravy will be enough, and let it hoil till it is ' quite thick. ROASTED PROVISIO NS. General Directions for Roasting all forts of BUTCHERS MEAT. A K E your fire in proportion to the joint you have to drefs, (be it what it will) and let it be clear and brifk. If your joint be larger than ordinary, take care to lay a good fire to cake, and keep it always clear from afhes at the bottom. When you imagine your meat half done, move the fpit and the dripping-pan at fome fmall diftance from the fire, which you muft then ftir up, and make it burn as brifk as you can; for obferve, the quicker your fire, the better and more expeditioufly will your meat be roafted. . ‘i Qf .B U T c H E R S M E A T. n Yc roajl Ribs of Beef. For the firfl: half hour fprinkle your meat with fait; then dry and flour it; after that, take,a large piece of* paper, and butter it well ; when you ha»ve .fo done, fallen the butter fide to the meat, and there let k je- main till your meat is enough. . , n To roafl a Rump, or Sirloin.^' . *' . Do not fait either of them in the manneryou do yoMP ribs, but lay them at a convenient diftani;e fcom,von’t take above twenty minutes in boiling. When enough, drain it. Lay it in a difh big enough to contain its fins ajid tail. Garnifli the difh with fried fmelts, and lenton fliced, and barberries, if you have them; and ferve up, in feparate bafons, a fuffici- ent quantity of anchovy-fauce, and lobfter-fauce, and plain butter. How to BOIL Cod. Gut the cod, if it be whole; take care of the liver, and wafh the fifh very clean infide and out; rub the badk-bone with a little fait, and put it into a pan of water with a handful of fait, and let it boil gently till enough. The befl way to preferve the fifh whole is to boil it on a fifh-plate. Serve it up with either oyfler-fauce, or fhrimp-fauce, or lobfler-fauce, with muflard, and with plain butter melted in different vcllels. And garnifh the difh with horfe-radifh feraped very nicely, and with any fmall fifh fried, (if you think proper) and the liver cut into pieces and boiled with the fifh, ., N. B. A cod's head is boiled and ferved up after the fame manner. . . ii Hoe Dutch IVay^ iKohich^ they call crimping Cod. Take a gallon of pump water, a pound of fait, boil them half an hour, and fkim it well. Cut the cod into Directions dre[jlng of Fish. 93 into flices, and when tlie fait and water has boiled half an hour, put in the fines to be boiled. They will be boiled enough in two minutes. Then take them out, drain the flices well, and having floured them, broil them ; and ferve them up v/ith fhrimp or oyfler-fauce, or plain butter, and mullard. HoiV to BOIL SCATE. Great care muft be taken in cleaning this flfh ; and as it is commonly too large to be boiled in a pan at once, the beft way is to cut it into long flips crofs- ways, about an inch broad, and throw it into fait and water ; and if the water boils quick it will be enough in three minutes. Drain it well, and ferve it up with butter and muftard in one bafon, and aiichovy-fauce in another. Hoiv to BOIL Sturgeon. Having cleaned the flurgeon well, boil it in as much liquor as will jult cover ir, adding two or three bits of lemon peel, fome whole pepper, a flick of horfe-radifh, and a pint of vinegar To every two quarts of water. V/hen it is enough, garnifli the difh with fried oyfters, fliced lemon, and fcraped horfe-radifh ; and ferve it up with a fufflcient quantity of melted frefh butter, with cavear diflblved in it, or (where that is not to be had) with anchovy-fauce, and with the body of a crab bruifed in the butter, and a little lemon-juice, ferved . up in bafons. ... Tench to boil. Scale your tench when it is alive, gut it, and wafh the infide with vinegar; then put it into a ftew-pan, when the water boils, with fome fait and a bunch of fweet herbs, a-nd fome lemon-peel, and whole pepper;, cover it up clofe, and boil it quick till it is enough ; then ftrain off fome of the liquor, and put to it a Ifltle white wine, fome mufhroom gravy, or walnut liquor, an anchovy, fome oyfters, or flirimps. Boil thefe to¬ gether* 94 PRACTICAL COOK, gether, and tofs them up with thick butter rolled in flour, adding a little lemon-juice. Garnifh with le¬ mon and horfe-radifh, and ferve it up hot with fippets. HoiV to BOIL SoALs. Clean the foals well, and having laid them two hours in vinegar, fait and water, dry them in a cloth, and then put them into the fifh-pan with an onion, fome Vv'hole pepper, and a little fait. Cover the pan and let them boil till enough. Serve theip up with anchovy- fauce and butter melted plain, or with ilirimp or muf- fel-fauce. How to BOIL Plaice nnd Flounders. Let the water boil; throw fome fait into the water ; then put in the fifh ; and (being boiled enough) take it out with a (lice, and drain it well. Serve it up with parfley boiled to garnifh the edges of the difh ; and with a bafon of butter melted plain, and anchovy-fauce, or butter melted with a little cachup. To BOIL Mullet, or any Kind of Fish. Scale your fiih, and wafh them ; and fave their liver, tripes, roes, or fpavvn ; boil them in water feafoned with fait, white wine vinegar, white wine, a bunch of fweet herbs, a lemon cut m flices, an onion or two, and a fmall quantity of fcraped horfe-radifli j and when your liquor boils, then put in your fifli. For iauce, f take a pint of oyfters with their liquor, a lobfler or a j parcel of flarimps bruifed or trimmed, fome white wane, ‘ an anchovy or two, fomejarge mace, a nutmeg cut in quarters, and a whole onion. Boil thefe all up toge¬ ther; thicken it with butter and the yolks of eggs. Pour this upon fippets, and garniili your difh with le¬ mon. T);rRECTioNS fay- BrcJJlng of Fish. 95 Hovd to BOIL Salt-fish, as Poor Jack or Baccaiao, Tufk, Band Cod, Ling, oV. Salt-fifh of all kinds, to be boiled, muft be fteeped in frefh water at lead eighteen houia, or longer, accord- intr to the thicknefs and drinefs 01 the fifh. Let it be twelve hours in the firit water, then feraped and clean it well from all dirt and loofe bits that hang about it. And ufe a hand-bruih to ferub tht baccalao or poor jack^ ling, and the tnjk-fjh\ with this caution, not to break ! the fkin fo as to llip it off ; for the fkin of the iujk and 1 ling efpecially is accounted the moft delicious part of the fifh. Barrel cod are generally boiled whole: the larger fort of falt-fifh are firfr fplit down the back, and then cut into pieces ol about four or five inches fquare. Put them into as much cold water as will cover the pieces to be boiled, and take care that the water does not become a-boil ; it muft only wallop orfimmer, and that not above ten or fifteen minutes for barrel cod and tufk, five or fix minutes for whitings and fmall had- \ dock, and not ab(jve twenty-five rrnnutes for ling and large cod, for if the v/ater is made to boil furiouflv, or the fifh be kept fimmering in the water longer than ten or fifteen minutes, it will eat wooly. Take it up piece by piece with a fiice, and difh the fifli with the fkin uppermofi;; and ‘garnifil the difh with hard eggs i quartered. Serve it up with egg-fauce, parfnips and potatoes, and with melted butter and muflard. f How to BOIL Stockfish. Chop or faw the fifli, according to its fize, into f two, three, or four pieces. Put thofe pieces, intended J to be dreft, into foft water, and at the end of twelve ^ hours take the fifh out and clean it well with a hand- t brufh, taking care not to injure the fkin nor the found. ! When thoroughly cleaned put it into a fufficient quan- j tity of lukewarm water for fix hours ; then fhift it in- t to cold water for fix hours more. It will now be fo f tender 96 The PRACTICAL COOK. tender, that the Ikin will ftrip off, in which wrap up the fifh and put it into a pan of lukewarm water, and fimmer it (but never let the water boil) upon the fire till it feels tender. When you difh this filh take it out of the (kin, lay the flcin and the found in the middle, and the fifh round them. Garnilh the difh with fried potatoes, and hard eggs cut m ijuarters; and ferve it to table with oyfter- fauce, or egg-iauce, muftard, and plain butter melted very thick. Boiled Lobster to be eat hot. Having boiled the lobjler,, with a handful of fait, hreak the fhell j take out the meat; put it into a fauce- panvv^ith a little beef gravy well feafoned, a fmall quan¬ tity of cavear, (if you can get it) a little nutmeg grat¬ ed, a little vinegar, and a fufficient quantity of butter. With this (made as hot as pofiible) fill the body-fliell of the lobfter. Garnifh the difii with fliced lemon; and ferve it up to table without any other fauce. O R, Parboil your lobfters, then break the fhells, pick out all the meat, cut it fmall, take the meat out of the body, mix it fine with a fpoon in a little white wine : for example, a fmall lobfter, one fpoonful of wine : put it into a fauce-pan with the meat of the lobfter, and four fpoonfuls of white wine, a blade of mace, a little beaten pepper and fait. Let it ftew all together a few minutes, then ftir in a piece of butter, fhake your fauce-pan round till your butter is melted, put in a fpoonful of vinegar, and ftrew in as many crumbs of bread as will make it thick enough. When it is hot, pour it into your plate, and garnifh with the chine of a lobfter cut in four, peppered, falted, and broiled. This makes a pretty plate, or a fine difh, with two or three lobfters. You may add one tea-fpoonful of fine ■fugar to your fauce. How 97 Directions/ or chejfmg of Fish. How to BOIL a Pike. Cut open the pike, 2;ut it, and fcour the outfide and infide very well with fait, then wafh it clean, and have in readinefs the following pickle to boil it in; water, vinegar, mace, whole pepper, a bunch of fweet herbs, and a fmall onion : there mufl: be liquor enough to co¬ ver it. When the liquor bolls put in the pike, and make it boil foon ; half an hour will boil a very large pike Make your fauce with white wine, a little of the liquor, two anchovies, fome flirimps, lobft-er, or crab: beat and mix with it grated nutmeg, and butter floured to thicken it. Pour your fauce over the fifh ; garnifh with horfe-radifh and fliced lemon. To ROAST a Pike. Take a large pike, gut it, clean it, and lard it with eel and bacon, as you lard a fowl; then take thyme, favoury, fait, mace, nutmeg, fome crumbs of bread, beef fuet, and parfley ; fhred all very fine, and mix it up with raw eggs ; make it in a long pudding, and put it in the belly of your pike ; few up the belly, and dif- folve the anchovies in butter, balling the pike with it. Put two fplints on each fide the pike, and tie it to the fpit. Melt butter thick for the fauce, or, if you pleafe, oyfter-fauce, and bruife the pudding in it. Gar¬ nifh with lemon. To STEW a Pike. Take a large pike, fcale and clean it, feafon it in the belly with a little mace and fait; fkewer it round, put it into a deep flew-pan, with a pint of fmall gravy and a pint of claret, two or three blades of mace, fet it over a Hove with a flow fire, and cover it up clofe. When it is enough take part of the liquor, put to it two anchovies, a little lemon-peel fhred fine, and thicken the fauce with flour and butter. Before you lay the pike on the difli turn it with the back upwards, take ofP the fkin and ferve it up. Garnifh your dlfli v^ith lemon and pickle. F To 98 The PRACTICAL COOK. To ROAST a Cod’s Head. Wafh it clean, fcotch it with a knife, fprinkle a lit¬ tle lalt upon it, and lay it to drain in a ftew-pan before the lire for half an hour. Then throwaway the liquor that has run from it; then raife the pan, fo as to make it lie Ihelv'ing to the fire. Strew the head with nutmeg, mace, and fait ; balte it often v/ith butter, and turn it often till it be thoroughly roafled. And if it be a large head it will take two or three hours roafling, or per¬ haps longer. Garnifli the difh with horfe-radifh and iliced lemon, or barberries ; and ferve it up with gravy- fauce mixt with the gravy that has run from the fifli, beat up \vith butter and the liver of the fijlh boiled, broke, and ftrained into it; and with oyfters or llirimp- fauce. To ROAST freJJ) Sturgeon. Get a piece of frefh flurgeon, of about eio;ht or ten pounds, let it lay in water and fait fix or eiglu hours, with its fcales on. Theji Lflen it on the fpit, and bafte it well with butter for a q’Uartcr of an hour, then with a little flour ; then grate a nutmeg all over it, a little mace and pepper beaten fine, and fait thrown o- ver it, and a few fweet herbs dried and powdered fine, and then crumbs of bread : then keep balling a little, and dredging with crumbs of bread, and with what falls from it till it is enough. In the mean time pre¬ pare this fauce ; take a pint of water, an anchovy, a little piece of lemon-peel, an onion, a bundle of fweet herbs, mace, cloves, whole pepper, black and white, a little piece of horfe radifli. Cover it clofe, let it boil a quarter of an hour, then flrain it; put it into the -fauce-pan again, j5our in a pint of white wine, about a dozen oyllers and the liquor, two fpoonfuls of catch- i up, two of walnut-pickle, the infide of a crab bruifed 1 fine, or lobfter, fhrimps or prawns, a good piece of butter rolled in flour, a fpoonful of mufhroom-pickle, or juice of lemon; boil it all together. When your Directions for dreffmg of Fish. 99 fifli Is enough, lay it in your difti, and pour the faucc over it. Garnilh with fried toafts and lemon. To ROAST a Fillet or Collar of Sturgeon. Take a piece of frefh fturgeon, fcale it, gut it, take out thebones, and cut it in lengths about feven or eight inches. Then provide fome fhrimps and oyfters chop¬ ped fmall, an equal quantity of crumbs of bread, and a little lemon-peel grated, fome nutmeg, a little beaten mace, a little pepper and chopped parfley, a few fweet herbs, an anchovy ; mix it together. When it is done, butter one fide of your filh, and ftrew fome of your mixture upon it; then begin to roll it up as clofe as poffible, and when the firft. piece is rolled up, roll upon that another, prepared in the fame manner, and bind it round with a narrow fillet, leaving as much of the fifh apparent as may be. But you muft mind that the roll muft not be above four inches and a half thick, for elfe one part will be done before the infide is warm; therefore we often parboil tUe infide roll before W’e roll it. When it is enough, lav it in your difti, and pre¬ pare faucc as above. Garnifh with lemon. To ROAST an Eel. Take a large eel and fcour him well with fait; fkin him almoft to the tail ; then gut, and wafti, and dry I him. Take a quarter of a pound of fuet, ftired as fine as pofiible : mix it with fweet herbs, a fhalot fhred very fine, fome fait, pepper, and grated nutmeg. Put [ this into the belly of the fifh. Scotch your eel on both [ Tides the breadth of a finger’s diftance, and ftrew fome [ feafoning over it; then draw the fkin over it ; put a I long fkewer through it, and tie it to the fpit; bafte it I with butter. Garnifh the difh with fliced lemon, and Iferve it up with melted butter and anchovy-fauce. 100 The PRACTICAL COOK. To ROAST Lobsters. Boil your loblters, then lay them before the fire, and bade them with butter, till they have a fine froth. Difh them up with plain melted butter in a cup. This is as good a way to the full as loading them. To make a curious Dijh of Lobsters. Take three lobders, boil the larged as above, and froth it before the fire. Take the other two boiled, and butter them as in the foregoing receipt. Take the two body-dtells, heat them hot, and fill ‘hem with the buttered meat. Lay the large lobder in the middle, and the two flaells on each fide; and the two great claws of the middleJobder at each end; and the four pieces of chines of the two lobders broiled, and laid on each end. This, if nicely done, makes a pretty ddh. To DRESS a Crab. Having taken out the meat, and cleanfed it from the fkin, put it into a dew-pan, with half a pint of white wine, a little nutmeg, pepper, and fait, over a dow fire. Throw in a few crumbs of bread, beat up one yolk of an egg with one fpoonful of vinegar, throw it in, then fhake the fauce-pan round a minute, and ferve it up on a plate. To butter Shrimps. Stew a quart of dirimps in half a pint of white wine, a nutmeg grated, and a good piece of butter. When the butter is melted, and they are hot through, beat the yolks of four eggs, with a little while wine, and pour it in ; fhake it well till it is of the thicknefs you like. Then didi it on fippets, and garnidi with diced lemon. Fish- Directions for drefftr.g of Fish. lOi I Fish-sauce, with Lobster. For falmon or turbut, bolleJ cod or haddock, fc. nothiiio; is better than fine butter melted thick ; and take a lobfter, bruii'e the body of the lobfter in the butter, and cut the flefh in'to little pieces ; flew it all 3 togethe', and give it a boil. If you would have your I fauce very rich, let one half be rich beef gravy, and ' the other half melted butter with the lobfter; but the : gravy, I think, takes away the fweetnefs of the butter f and lobfter, and the fine flavour of the fifh. To make Anchovy-sauce. ^ Take a pint of gravy, put in an anchovy, take a quar- ! ter of a pound of butter rolled in a little flour, and ftir ail together till it boils. You may add a little juice : of lemon, catchup, red wine, and walnut liquor, juft as you pleafe. Plain butter melted thick, with a fpoonful of wal¬ nut-pickle or catchup or anchovy, is good fauce, I DIRECTIONS how to fry^ hroily &c. Fish. Firft take care that the frying-pan be very nice and clean, and the fire be not too fierce. When the fifti (of any fort) is well cleaned and dried, dip it in, or (dredge it with flour. Then dip it in eggs beat up for 1 that purpofe. \ ou may fry it either in oil or butter, hogs-laru or dripping of beef or mutton, lamb or veal. Put in which of them you choofe to fry the fifli; fet it over the fire in fuch a quantity as almoft to cover the fifti, and let it melt and boil up before you put in the fifli, and fee that the fifli fries quick. When you find one fide to be done enough, turn the fifh, taking care that it does not burn to the pan : it muft not be of too dark a colour, but of a fine light brown. When it is enough, fet it before the fire in a plate, on a coaife cloth to drain ; for the fifh fliould be quite dry and brown before ferved up to table. 3 N, B. ioz rhi PRACTICAL COOK. N. B. IF you don’t lilce batter, dip the fiih In a lit¬ tle ale and flour before you put it into the pan ; it will anfwer the fame purpofe. To FRY Oysters. JvLk.e a batter of milk, eggs, and flour; then take your oyfters and wafh them, and Vv'ipe them dry, and dip them into the batter; then roll them in fome crumbs oi bread and a- little mace be^t fine, and fry them in very hot butter or lard. Thefe are a pretty garnilh to freih cod, or any other fifh boiled. To FRY Oysters in Ragoo. Burra fome butter; then take large oyfters well waflied ar,d dried, and throw tliem int'p the pan with a ftialot iyi .two, and a little fait; fry them a little, then take vhem out and let them drain ; then boil the oyfter li^ tj-uor with fpices to your mind, fome anchovy, a little gravy, and thicken it with butter rolled in flour, and burn it in the pan ; then pour this fauce over the oy- fters. Garmfli with fried bread and lemon fticed. Oysters to stew. Plump them in their own liquor; then, having drained oft' the liquor, wafh them clean in fair water. Set the liquor drained from the oyfters, or as much as neceffary, with the addition of an equal quantity of water and white wine, a little whole pepper, and a blade of mace, over the Are, and boil it well. Then put in the oy¬ fters, and let them but juft boil up, and thicken, it with a piece of butter and flour ; and fome will add a yolk of an egg. Serve them up with fippets and the liquor, and garnifti the difli with grated bread or fticed lemon. Eels to fry. 'vTakc them very clean ; cut them into pieces ; fea- fon them with pepper and fait; flour them, and fry them Directions/ or drejfing of Fish. i ‘03 them in butter. Let your fauce be plain butter melted^ I with the juice of lemon. Be fure that they be well I drained from the fat before you lay them in the difli. N, B. This alfo will make a pretty garnifti lor boil’d Cod, 'I'urbut, iSc. 1 Eels to collar. Split them down the belly, and take the bones out clean ; make a feafoning with fpice powdered, and herbs chopped fine ; llrew it in, and roll them up, and few a cloth over each eel, fo boil them in a pickle made as for tench, and when they are boiled enough, lay them out and keep them in it. The cloths muft be taken off when the eels are cold. Eels to stew. Skin, gut, and wafh them very clean in fix or eight waters, to waft) away all the land j then cut them in pieces, about as long as your finger. Put juft water enough for fauce. Put in a fmall onion ftuck with cloves, a little bundle of fweet herbs, a blade or two i of mace, and fome whole pepper in a thin muflin rag. I Cover it clofe, and let them ftew very foftly. I Look at them now and then ; put in a little piece ( of butter rolled in flour, and a little chopped parfley. I When you find they are quite tender, and well done, I take out the onion, fpice, and fweet herbs. Put in I fnlt enough to feafon it. Then dilh them up with the I fauce. Eels to spitchcock. You muft fplit a large cel down the back, and joint the bones, cut it into two or three pieces, melt a little butter, put in a little vinegar and fait, let your eel lay in two or three minutes; then take the pieces up one by one, turn them round with a little fine ftcewer, roll them in crumbs of bread, and broil them of a fine brov/n. Serve them up with plain butter and anchovy- fauce, and the difh garnilheti with fliced lemon. F 4 Eels 104 The PRACTICAL COOK. Eels to broil. Take a large eel, fkin it, and make it clean. Open the bell)'; cut it in four pieces ; take the tail-end ; ftrip offtheflefh] beat it in a mortar : feafon it with a little beaten mace, a little grated nutmeg, pepper and fait, a little parfley and chyme, a little lemon-peel, an equal quantity of crumbs of bread j roll it in a little piece of butter; then mix it again with the yolk of an egg; roll it up again, and fill the three pieces of belly with- it. Cut the Ikin of the eel, wrap the pieces in, and few up the fkin. Broil them well, and have butter and anchovy for fauce, with the juice of lemon. See roaji Eel^ above on page gg. farce Eels with white Sauce. i Skin and clean your eel well, pick off all the flefh clean from the bone, which you muft leave whole to the head. Take the flefli, cut it fmall and beat it in ■a mortar; then take half the quantity of crumbs of bread, beat it with the fifh, feafon it with nutmeg and beaten pepper, an anchovy, a good deal of parfley chopped fine, a few truflles boiled tender in a very little water, chop them fine, put them into the mortar with the liquor and a few mufhrooms : beat it well to¬ gether, mix in a little cream, then take it out and mix -It well together in your hand ; lay it round the bone .in the fhape of the eel; lay it on a buttered pan, dredge it well with fine crumbs of bread, and bake it. When it is’ done, lay it carefully in your difh ; have ready . half a pint of cream, a quarter of a pound of frefh butter, flir it one way till it is thick; pour it over your eels, and garnilh with lemon. To drefs Eels with brown Sauce. Skin and clean a large eel very well, cut it in pieces, put it into a fauce-pan orllew-pan, put to it a quaiter of a pint of water, a bundle of fwcet herbs, an onion, fome Directions drejfmg of Fish. 105 fome whole pepper, a blade of mace, and a little fait. Cover it clofe, and when it begins to fimmer, put in a gill of red wine, a fpoonful of mufhroom-.pickle, a piece of butter as bigas a walnut, rolled in flour. Co¬ ver it clofe, and let it flew till it is enough, which you will know by the eel being very tender. "I'ake up your eel, lay it in a difh, ftrain your fauce, give it a boil quick, and pour it over your fiih. You muft make fauce in proportion to the flze of the eel, and garnifli the tliih with lliced lemon. To fry Lampreys. Bleed them and fave the blood, then wafli them in hot water to take off the flime, and cut them to pieces. Fry them in a little frelh butter, not quite enough j pour out the fat, i)ut in a little white wine, give the pan a lluke round, feafon it with whole pepper, nut¬ meg, fait, fweet Iteibs, and a bay-leaf; put in a lew capers, a good piece of butter rolled in flour, and the blood i give the pan a (hake round often, and cover them clofe. Wh^n you think they are enough take them out, ftrain the fauce, then give it aboil quick, fqueeze in a little lemon, and pour over the fifh. Garnifh with lemon, and diel's them juft what way you fancy. To ftew a Brace of Carp. Scrape them very clean, then gut them, wafti them and the roes in a pint of good ftale beer, to preferve " all the blood, and boil the carp with a little fait in the water. in the mean time ftrain the beer, and put it into a fauce-pan, with a pint of red wine, two or three blades of m.ace, fome whole pepper, black and white, an o- nion ftuck with cloves, half a nutmeg bruifed, a bun¬ dle of fweet herbs, a piece of lemon-peel as big as a ^fix-pence, an anchovy, a little piece of horfe-radifh. Let thefe boil together foftly for a quarter of an hour, covered clofei then ftrain it, and add to it half the ' F 5 hard ie6 ne PRACTICAL COOK. hard roe beat to pieces, two or three fpoonfuls of catch¬ up, a quarter of a pound of frefh butter, a tea fpoon- ful of cavear, and a fpoonful of mufhroom-pickle, let it boil, and keep ftirring it till the fauce is thick and enough ; if it wants any fait you muft: put fome in : then take the reft of the roe, and beat it up with the yolk of an egg, and fome nutmeg grated, fry them in lirefh butter in little cakes, and fome thin pieces of bread fried brown. When the carp are enough, take them up, pour your fauce over them, lay the cakes round the difli, with horfe-radifli fcraped fine, and fried parfley. The reft lay on the carp, and the bread ftick about them, and lay round them ; then fliced lemon notched, and laid round the difh, and two or thiee pieces on the carp. Send them to table hot. The boiling of carp at all times is the beft way, they eat fatter and finer. The ftewing them is no addition to the fauce, and only hardens thefifh and fpoils it. If you would have your fauce white, put in good fifli broth inftead of beer, and white wine in the room of red wine. Make your broth with any fort of frefh fifh you have, and feafon it as you do gravy. Or, Take a live carp, cut him in the neck and tail, and fave the blood ; then open him in the belly ; take care you do not break the gall j put a little vinegar in the belly, to wafh out the blood j ftir all the blood with your hand. Then put your carp into a ftew-pan. If you have two carps, you may cut oft' one of their heads an inch below the gills, and flit the body in two, and put it into the ftew-pan, after you have rubbed it with fait; but before you put them in, your liquor nauft boil: add a quart of claret, or as much as will cover them ; the blood you faved, an onion ftuck with cloves, a bunch of fwcet herbs, fome gravy, and three ancho¬ vies, When this liquor boils up, put in your fifh, cover Directions for dreftng of Fish. 107 it clofe, and let it ftew up for about a quarter of an hour; then turn it and let it ftevv a little longer; then put your carp into a difh, and beat up the fauce with butter melted in cyfter-liquor, and pour your fauce over it. Your milt, fpawn, and rivets muft be laid on the top. Garnifh the difh with fried fmelts, oyftersj or fpitchcock-eel, lemon and fried parfley. Carp, how to from PontackV. Take half gravy and half claret, as much as will cover your carp in the pan, with mace, whole pepper, a little cloves, two anchovies, a fhalotor onion, a lit¬ tle horfe-iadifh, and a little fait ; when the carp is e- nough, take it out, and boil the liquor, as faft as poffi- ble, till it be juft enough to make fauce ; flour a bit of butter, and throw into it; fqueeze the juice of one le¬ mon and pour it over the carp. To fry Carp. Firft fcale and gut them, wafh them clean, lay them in a cloth to dry ; then flour them, and fry them of a fine light brown. Fry fome toaft cut three-corner- ways, and the roes. When your fifh is done, lay them on a coarfe cloth to drain. Let your fauce be butter and anchovy, with the juice of lemon. Lay your carp in the difh, the roes on each fide; and gar- nifh with the fried toaft and lemon. To bake a Carp. Scale, wafh, and clean a brace of carp very well; take an earthen pan deep enough to lay them cleverly in, butter the pan a little, lay in your carp; feafon it with mace, cloves, nutmeg, and black and white pep¬ per, a bundle of fweet herbs, an onion, an anchovy, pour in a bottle of white wine, cover it clofe, and let them bake an hour in a hot oven, if large; if ftpallj a lefs time will do them. When they are enough, care¬ fully take them up, and hy them in a difh y fet it pvpr F 6 hoc loS ne PRACTICAL COOK. hot water to keep it hot, and cover it clofe, then pour all the liquor they w'ere baked in into a fauce-pan, let it boil a minute or two, then ftrain it, and add half a pound of butter rolled in flour. Let it boil, keep flir- ring it, fqueeze in the juice of half a lemon, and put in what fait you want j pour the fauce over the flfli, lay the roes round, and garnifh with lemon. Obfcrve to ikim all the fat off the liquor. To fry Tench. Slime tenches', flit the fkin along the backs, and with the point of a knife raife it up from the bone, then cut the fkin-acrofs at the head and tail, tlien ftrip it off, and take out the bone ; then take another tench, (or a carp) and mince the flefli fmall with mufhrooms, chives, and parfley. Seafon them with fait, pepper, beaten mace, nutmeg, and a few favoury herbs minced fmall. Mingle thefe all well together, then pound them in a mortar, with crumbs of bread, as much as two eggs, foaked in cream, the yolks of three or four eggs and a piece of butter. When thefe have been well pounded, fluff the tenches with this farce : take clarified butter, put it into a pan, fet it over the fire, and when it is hot flour your tenches, and put them into the pan one by one, and fry them brown ; then take them up, lay them in a coarfe cloth before the fire to keep hot. In the mean time, pour all the greafe and fat out of the pan, put in a quarter of a pound of butter, fhake fome flour all over the pan, keep fiirring with a fpoon till the butter is a lutle brown ; then pour in half a pint of white wine, ftir it together, pour in half a pint of boiling water, an onion ftuck with cloves, a bundle of fweet herbs, and a blade or two of mace. Cover them clofe, and let them ftew as foftly as you can for a quarter of an hour j then ftrain off the liquor, put it into the pan again, a(kl two fpoonfuls of catchup, have ready an ounce of truffles or morels, boiled in half a pint of water ten¬ der, DiRECTXONS for dreffing of - Fish. 109 der ; pour in trufRes, water and all, into the pan, with a few mufhroorns, and half a pint of oyll^ers, clean wafii- ed in their own liquor, and the liquor and all put into the pan j then ftrain the liquor, and put it into the fauce. When you find your fauce is very good, put your tench into the pan, make them quite hot, then lay them into your dilh and pour the fauce over them. Garnifli with lemon. N.B, You may drefs tencH, juft as you do carp. To Jieiv cod. Cut your cod into flices an inch thick, lay them in the bottom of a large flew-pan ; fealon them with nutmeg, beaten pepper and fait, a bundle of fweet herbs and an onion, half a pint of white Vv^ine and a quarter of a pint of water ; cover it clofe, and let it fimmer foftly for five or fix minutes, then fqueeze in the juice of a lemon, put in a few oyfiers and the liquor flrained, a piece of butter as big as an egg rolled in flour, and a blade or two of mace, cover it clofe and let it flew foftly, lliaking the pan often. When it is enough, take out the fweet herbs and onion, Snd difh it up j pour the fauce over it, and garnifh with lemon. To fricafey cod. Get the founds, blanch them, then make them very clean,' and cut them into little pieces. If they be dried founds, you muft firfi boil them tender. Get fome of the roes, blanch them and wafh them clean, cut them into round pieces about an inch thick, with fome of the livers, an equal quantity of each, to make a handfome difh, and a piece of cod about one pound in the middle. Put them into a ftew-pan-, fea- fon them with a little beaten mace, grated nutmeg and fait, a little bundle of fweet herbs, an onion, and a quarter no The PRACTICAL COOK. quarter of a pint of fifh-broth or boiling water ; co¬ ver them clofe, and let them ftew a few minutes ; then ftrain the liquor, adding a piece of butter rolled in flour ; (hake the pan round, put in half a pint of red wine, a few oyfters with the liquor, and let them flew foftly till they are enough, take out the fweet herbs and onion, and difh it up^ Garnifti with lemon. ^ « Salmon to bake whole. Draw the falmon at the gills, wafh it and dry it, lard it with a fat eel; then take a pint of oyfters, fhred fome fweet herbs, fome grated bread, four or five but¬ tered eggs, with fome pepper, fait,, cloves, and nut¬ meg ; mix thefe together, and put them in the belly at the gills, then lay it in an earthen pan, borne up with pieces of wood in the bottom of the difti: put in a pint of claret, bafte your falmon well with butter be¬ fore you put it in the oven. When it is done, make fauce of the liquor that is under the falmon fome ihrimps, fome pickled mufhrooms, and two anchovies ; to which add fome butter rolled in flour ; boil thefe together, and garnifti with fried oyfters, fried bread, and lemon fliced ferve it up hot. N. B, A Cod baked in this manner is very good. Salmon baked in pieces. Take a little piece cut into flices, about an inch thick : butter the difti that you would ferve it to table on : lay the flices in the difti, take off the fkin, make a force-meat thus : take the flefti of an eel, the flefti of a falmon, an equal quantity, beat it in a mortar, fea- fon it with beaten pepper, fait, nutmeg, two or three cloves, fome parfley, a few mulhrooms, and a piece of butter, ten or a dozen coriander-feeds beat fine. Beat all together, boil the crumb of a halfpenny roll in milk, beat up four eggs, ftir it together till it is thick, let it cool, and mix it well together with the reft ; then III Directions for drefftng of Fisk. then mix all together with four raw eggs ; on every- {lice lay this force-meat all over, pour a very little melted butter over them, and a few crumbs of bread, lay a cruft round the edge of the difla, and ftick oyfters round upon it. Bake it in an oven, and when it is of a very fine brown ferve it up ; pour a little plain butter (with a little red wine in it) into the difti, and the juice of a lemon : or you may bake it in any difh : and when enough lay the flices into another difli. But pour the butter and wine into the difh it was baked in : give it a boil and pour it into the difh with the pieces. Garnifli with lemon. Whitings to broil. Wafti your whitings with water and fait, and dry them well, and flour them ; then rub the gridiron well with chalk, and make it hot ; then lay them on ; and, when they are enough, ferve them with oyfler or fhrimp fauce. Garniflh them with lemon fliced. The chalk will keep the fifli from fticking. Trout to ftew. Take a large trout and wafli it, put it in a pan with gravy and white wine, then take two eggs buttered, fome fait, pepper and nutmeg, fome lemon-peel, a lit¬ tle thyme, and fome grated bread ; mix them all to¬ gether, and put it in the belly of the trout: then let it ftew a quarter of an hour j then put in a piece of but¬ ter in the fauce ; ferve it hot, and garnifh with lemon fliced. To broil Herrings. Scale them, gut them ; cut off their heads ; wafti them clean ; dry them in a cloth ; flour them and broil them ; but with your knife juft notch them acrofs. Take the heads, and mafh them, boil them in fmall beer or ale, with a little whole pepper and onion. Let it 112 The PRACTICAL COOK. it boil a quarter of an hour, then ftrain it ; thicken it with butter and flour, and a good deal of muftard. Lay the filh in the di(h, and pour the fattce into a ba- fon ; or ufe only plain melted butter and muftard fepe- rate. Haddocks to broil. Scale them, gut and wafti them clean, don’t rip open their bellies, but take the guts out with the gills, dry them in a clean cloth very well : if there be any roe or liver, take it out, but put it in again ; flour them well, and have a clear good fire. Let your grid¬ iron be hot and clean, lay them on, turn them quick two or three times for fear of fticking ; then let one fide be enough, and turn the other fide. When that is done, lay them in a dilh, and have plain butter in a cup. They eat finely faked a day or two before you drefs them, and hung up to dry, or boiled with egg-fauce, Newca/Ue is a famous place forfaited haddocks. They come in barrels, and keep a great while. To broil Mackarel whole. Cut off their heads ; gut them ; wafti them clean ; pull out the roe at the neck-end ; boil it in a little water, then bruife it with a fpoon ; beat up the yolk of an egg, with a little nutmeg, a little lemon-peel cut fine, a little thyme, fome parfley boiled and chop¬ ped fine, a little pepper and fait, a few crumbs of bread : mix all well together, and fill the mackarel ; flour it well, and broil it nicely. Let your fauce be plain butter, with a little catchup or walnut pickle. To broil Mackarel. Clean them, cut off the heads, fplit them, feafon them with pepper and fait, flour them, and broil thjem of a fine light brown. Let your fauce be plain Imtter. To Directions for drejfwg of Fish. 113 To broil Weavers. Gut them and wadi them clean, dry them in a clean cloth, flour , them, then broil them, and have melted butter in a cup. They are fine fifti, and cut as firm as a foal ; but you mull: take care not to hurt yourfelf with the two (harp bones in the head. Cod-sounds to broil. You muft firft: lay them in hot water a few minutes j take them out and rub them well with fait, to take off the fkin and black dirt, then they will look white, then put them in water and give them a boil. Take them out and flour them well, pepper and fait them, and broil them. When they are enough, lay them in the difh, and pour melted butter and muffard into the difh. Broil them whole. Or, Take a little good gravy, a little muftard and a little bit of butter rolled in flour, give it a boil, feafon it with pepper and fait, and pour this fauce over the founds laid in the difli. Cod-sounds to fricafey. Clean them very well, as above, then cut them into little pretty pieces, boil them tender in milk and wa¬ ter, then throw them into a cullender to drain, pour them into a clean faucepan, feafon them with a little beaten mace and grated nutmeg, and a very little fait.; pour to them juft cream enough for faucc and a good piece of butter rolled in flour, keep (baking the fauce¬ pan round all the time, till it is thick enough j then difh it up, and garnifh with lemon. To fricafey SoALS white. - Skin, wafh, and gut vour foals very clean, cut off their heads, dry them in a cloth, then with your knife very carefully cut the flefti from the bones and fins on both Tides. Cut the flefh long-ways, and then acrols', fo that each foal will be in eight pieces : take the heads and 114 PRACTICAL CQOK. and bones, then put them into a faucepan with a pint of water, a bundle of fweet herbs, an onion, a little whole pepper, two or three blades of mace, a little fait, a very little piece of lemon peel, and a little cruft of bread. Cover it clofe, let it boil till half is wafted, then ftrain it through a fine ficve, put it into a ftew- pan, put in the foals and half a pint of white wine, a little parftey chopped fine, a few muflirooms cut final!, a piece of butter as big as an hen’s egg rolled in flour, grate in a little nutmeg, fet all together on_ the fire, but keep fhaking the pan all the while till the fifh is enough. Then difih it up, and garnifti with fliced lemoiu To fricafey SoALS brown. Cleanfe and cut your foals, boil the water as in the foregoing receipt, flour your fifh, and fry them in. freOi butter of a fine light brown. Take the flefti of a fmall foal, beat it in a mortar, with a piece of bread as big as an hen’s egg foaked in cream, the yolks of two hard eggs, and a little melted butter, a little bit of thyme, a little parfley, an anchovy, feafon it with nutmeg, mix all together with the yolk of a raw egg and with a little flour, roll it up into little balls and fry them, but not too much. Then lay your fifti an^ balls before the fire, pour out all the fat of the pan, pour in the liquor which is boiled with the fpice and herbs, ftir it round in the pan, then put in half a pint of red wine, a few truffles and morels, a few mufh- rooms, a fpoonful of catchup, and the juice of half a fmall lemon. Stir it all together and let it boil, then flip in a piece of butter rolled in flour ; ftir it round, when your fauce is of a fine thicknefs, put in your flfh and balls, and when it is hot difti it up, put in the balls and pour your fauce over it. Garnifti with le¬ mon. In the fame manner drcfs a fmall turbut, or any flat flfli. /f real ' Directions for drejjing of Fish. 115 j A real Turtle to drefs. Cut his head off clofe to the fiiell, then cut hw ca!- lapee open, leaving fome of the meat to the breaff I /hell; take out the guts, fcald them in clean water, and all'o the callapee. Take care to open the guts and clean them well, cut them in pieces, and flew them four hours by themfelvcs ; cut the other meat into moderate pieces ; clean the fins as you do goofe-giblets, and cut them in pieces ; ftew the meat and fins toge¬ ther about an hour ; then ftrain them off, and feafon with a fpoonful of Cayan pepper, a bottle of Madeira^ a fufficient quantity of fait, pepper, and other fpice; a quarter of a pound of frefli butter, and forced-meat balls ; thicken the foup, and put the meat and guts into the foup j put all into the deep fliell, and bake it in an oven. The callapee is often done two ways, with white and brown fauce, with a pafte-rim in the middle, and a pafte-rim round the rim of the difh that the turtle is baked in; but you muff crack the callapee in the mid¬ dle. The white fide fliould be with a feafon of yolks of eggs, cream, wine, lemon, and butter drawn up, thick, and poured over when it comes from the oven j and the brown with fome of the fauce that is put in the callapee. The foup, which is fent in a bowl or difh, is made with the fins, and the bony part of a knuckle of veal to help it. This foup, if well fcura- tned, will be of a clear greenifh colour ; feafon it with fvveet herbs, Caynn pepper, mace, and fattiaka pepper, without wine. As this is accounted the moft capital difh of fifh that can be brought upon table in this kingdom, or in any part of Europe, it may be acceptable to the reader to be further inftrudled, or at leaft to fee the difi'erent ways there are to drefs a turtle. Therefore here are fubjoined two other receipts for that purpofe. ii6 The PRACTICAL COOK. The BEST Method of diifeding, preparing, and dreffing a Turtle. To difleft it; let its head be chopped off clofe to the file!), fet it on that part that all the blood may run away ; have plenty of water in feveral pails or tubs, lay your bfh upon the back, or callapalh, cut off the under fliell or callapee, in the firit line or partition from the edge of the callapafii: take that off, and im¬ mediately put it into water. Next cut off the four fins in the fltoulder and ach-bone joints, and put them into water, and with a cleaver chop out the bones from the fhoulders and hinder parts, and put to the reft. Take out your guts and tripe clean, and the other en¬ trails, and lay your callapaflt in water while you pre¬ pare your callapee, which fhould be done as follows ; cut oft all fuperfluous bits for your foup, and trim it neatly ; cut little holes in the thick flefli, with the point of your knife ; lay it in a difii, and foak it well in Aiadelra wine, and feafon wiih Cayan pepper (but not too much) a little fait, plenty of efchalot and par- fley minced and ftrewed upon it ; next take the calla- pafti, and order in the fame manner, firft cutting off the fttell to the fcreafe on the other fide of the ed^e, and put a neat riia of pafte quite round, and adorn it well ; pour a little cullis round, and fqueeze the juice of feme lemons or oranges and they are ready for vour oven : the coniUion way is to put fbm? of the fl^fh in¬ to the callapafii, but in my opinion it is beft to put none. The next to be made ready is your fins and head j blanch them till you can take off the outer (kin, trim them, and put them into a ftew-pan with the head, pour in fome Madeira^ a ladle of broth, a pinch of Cayan, a fmall bunch of onions, herbs, and efeha- lots, and ftew them tender with a little fait, and it is ready ; the two biggeft fins for one difti, and the head and two fmalleft for another ; now cut the fidc-fhells in pieces and blanch tiiem fo that you may take tlie Directions for drejfng Fish. 117 griftles or jelly-part out whole ; while this is doing prepare the tripe or guts with a fharp knife, flit them j from end to end ; and care mufl: be taken that all is wafhed and fcraped clean ; cut them into pieces about * two inches in length, and blanch them ; when your ; broth is made of the flefii, to the tripe in a ftew-pan put as much as will cover it, put in a bunch of herbs, with an onion or two, a couple of whole efchalots,- fome mace, and a little fait ; Itew all till pretty ten¬ der ; take out the herbs, of. and put butter and flour to thicken it ; provide a liaifon as for a fricafev of chickens, and at your dinner-time tofs it up with the juice of lemon or orange, and it is ready. Next take the jellies of your fide-fhells, and prepare for a difh done in the fame manner as the flns and head ; fqueeze in fome juice of orange or lemon, and it is ready. And now for the foup ; moft of which that I have feen or tailed has been poor infipid Huff: to fay why it was, is faying lefs than nothing. The whole matter is, to fhew how it may be made good : thus, they cut all the flelh from the bones into fmall pieces, and to about I a pound of meat put a quart of water, and to five or I fix quarts a pint of Madeira : take care that it is well I fcummed ; tie up in a bit of linen three or four onions, 1 fome bits of carrot, a leek, fome herbs and parfley, ' with two or three pinches'of Cayan^ and let it boil / with the meat ; add fait a«:ording to your talle ; let j it fimmer an hour or a little more, and fend it up in a . terrine or foup-difh only the meat and broth. Thefe feven difhes make a pretty firll courfe, the callapalh and callapee at top and bottom, foup in the ; middle, and the other four the corners. To drefs a Turtle the West-Indian way. Take the turtle out of the water the night before V you intend to drefs it, and lay it on its back ; in the ' morning cut its throat or the head off, and let it bleed t well j then cut off the fins, fcald, fcale and trim them • with iiS The PRACTICAL COOK. with the head, then raife the callapee (which is the belly or under-fhell) clean off, leaving to it as much meat as you conveniently can ; then take from the back-fliell all the meat and entrails, except the mon- fieur, which is the fat, and looks green, that muft be baked to and with the fhell ; wafh all clean with fait and water, and cut it into pieces of a moderate fize, taking from it the bones, and put them with the fins and head in a foup-pot, with a gallon of water, fome fait, and two blades of mace. When it boils fkim it clean, then put in a bunch of thyme, parfiey, favoury and young onions, and your veal part, except about one pound and a half, which muft be made force-meat of as for Scotch collops, adding a little Cayan pepper ; when the veal has boiled in the foup about an hour, take it out and cut it in pieces, and put to the other part. The guts (which is reckuned the beft part) mtrft be fplit open, fcraped and made clean, and cut in pieces about two inches long. The paunch or may/ muft be fcalded and fkinned, and cut as the other parts, the fize you think proper ; then put them with the «Tuts and other parts, except the liver, with half a pound of good frefh butter, a few efchalots, a bunch of thyme, parfiey, and a little fiivoury, feafoned with fait, white pepper, rna :e, three or four cloves beaten, a little Cayan pepper, and take care not to put -too much ; then let it ftew about half an hour over a good charcoal fire, and put in a pint and a half of Madeira wine, and as much' of the broth as will cover it, and let it ftew till tender. It will take four or five hours doing. When almoft enough, fidm it, and thicken it with flour, mixed with fome veal broth, about the thick- nefs of a fricafey. Let your force-meat balls be fried about the fize of a walnut, and be ftewed about half an hour with the reft ; if any eggs, let them be boiled and cleaned as you do knots of pullets eggs j and if none, tret twelve or fourteen yolks of hard eggs : then put the ftew (which is the callapafh) into the back-fhell, with ; Directions for drejfwg Fish. i with the eggs all over, and put it into the oven to ; brown, or do it with a I'alamander. 7 'he callapee mu ft be flafhed in feveral places, and moderately leafoned, v\'ith pieces of butter mixed with chopped thyme, parfley and young onions, with fait, white pepper and mace beaten, and a little Cayan pepper; put a piece on each llafh, and then fome over, and a duft of flour ; then bake it in a tin or iron drip¬ ping-pan, in a.brifk oven. i 'Fhe back (hell (which is called the callapafh) muft 5 be feafoned as the callapee, and baked in a dripping- pan, fet upright, with four brickbats, or any thing 1 clfe. An hour and a half will bake it, which muft i be done before the ftew is put in. ' 'I'he fins, when boiled very tender, to be taken out ( of the foun, and put into a ftew-pan, with fome good ^ veal gravy, not high coloured, a little Madeira wine, ) feafoned and thickened as the callapafli, and ferved in • a difii by itfelf. The lights, heart, and liver, may be done the fame • way, only a little higher feafoned ; or the lights and . heart may be ftewed with the callapafli, and taken out before you put it in the fncll, with a little of the fauce, adding a little more feaforiing, and difh it by itfelf. I'he veal part may be made friandos, or Scotch eol- lops of. The liver ftiould never be ftewed with the callapafli, but alwajrsdreft: by itfelf, after any manner you like ; except you feparate the lights and heart from the callapafli, and then always ferve them together in one difh. Take care to ftrain the foup, and ferve it in a terrine, or clean china bowl after this manner. Dijhes. A Callapee, ‘Lights, Soop—Fins. Callapafli. N.B. In the IVeji-Indies they generally foufe the fins, and eat them cold ; omit the liver, and only fend to table the callapee, callapafli, and foup. This is for a turtle about fixty pounds weight. 120 The PRACTICAL COOK. Various ways of dressing BUTCHER’S MEAT and POULTRY I N PIashes, Stews, Fricaseys, Racoos, Cutlets, CoLLOPs, Steaks, Beef to Hafh. T ake the raw part of any joint of boiled beef, and cut it into thin flices, about the length of half a little finger, and about the fame breadth. Takealfoa little water and an equal quantity of ftale beer j boil it well with a large onion cut in two, pepper and fait : then take a piece of butter rolled in flour, and flir it in the pan till it burns. Put it into the fauce, and let it boil a minute or two. Then put in the fliced beef: but you muft only juft let it warm through ; fome add mufhroom or walnut liquor or catchup. Serve this up to table in a foupdifli, garniilied with pickles. Take fome flices of tender beef, and put them in a ftew-pan, well floured, with a flicc ol butter, over a quick fire, for three minutes, and then put to them a little water, a bunch of fvveet herbs, or a little mar¬ joram alone, an onion, fome lemon-peel, with fome pepper, fait, and fome nutmeg grated ; cover thefe clofe, and let them ftew till they are tender ; then put in a glafs of claret, or ftrong beer, that is not bitter, and ftrain your fauce. Serve it hot, garniflied with redbeet-root and fliced lemon. A Mutton Hafh. Take mutton not too much roafted, cut it into thin fmall pieces. And make a gravy with an onion, pep¬ per, (alt and fweet herbs well boiled down. Strain the gravy, and put into it a little piece of butter, rolled in flour, a little catchup, and a few capers or pickled cucumbers fhred fine, and a blade of mace. 7'ors all ihefe Various wayt of drejfmg\^\xtc'aex'*s meat, ^c, 12I thefe together for about two minutes, over a good fire : then put in the hajhed mutton, and after two mi¬ nutes tolhng over the fire, pour all into a difti prepared for that purpofe with bread toafted cut into thin flices for fippets, and laid round the difh. Let the difh he garniflaed with pickles and horfe radifh. Or, Take mutton half roafted, and cut it in pieces as big as a half-crown ; then put into the fauce-pan half a pint of claret, as much ftrong broth or gravy, (o? water, if you have not the other) one anchovy, a fhalot, a little whole pepper, forne nutmeg grated, fait to your tafte ; let thefe ftew a little, then put in the meat, and a few capers and famphire fhi-ed ; when 1 it is hot through, thicken it up with a piece of frefh butter rolled in flour ; toaft fippets, and lay them in the difh, and pour the meat on them. Garnifli with lemon. A Lamb’s-head and Pluck to hafli. Boil the head and neck a quarter of an hour at mofl ; the heart five minutes ; the liver and lights half an hour. Cut the heart, liver and lights into fmall fquare bits, not bigger than a pea. Make a gravy of the liquor that runs from the head, and a quarter of a i pint of the liquor in which it is boiled, a little wal- I nut liquor or catchup, a little good vinegar, pepper t and fait. Then put in the brains and the hafhed & meat, ftiake them well together in the liquor, which \ {hould be only juft as much as to wet the meat. Pour S ail upon fippets in a hollow difti, and having grilled the head before the fire, or with a falamander, lay it open with the right fide upwards, upon the hafhed li- iver, fS’r. Garnifh with fliced pickled cucumbers, & § and thin flices of bacon broiled. i i It G Veal ja2 rh,^ PRACTIGAJ. COOK. Veal minced. Take any part of veal that is under done, either Toafted or boiled, and Ihred it as fine as pollible with a knife. Then take a fufficient quantity of beef gravy, for which there is a receipt before on page 56, dif- folve in it the quantity of a hazel jiut of Cavear to half a pound of meat, and then put into the gravy the minced veal, and let it boil not above a minute. Pour it into a foup plate or dl£h upon fippets of bread toail- ed, and garniflt the difh with pickled cucumbers, k 5 c< nnd with thin dices of bacon broiled. To make a Calf’s Head ha'fh. Take a calf’s head and boliit ; when it is cold take one half of the head and cut olF the meat in thin dices, put it into a ftew-pan with a little brown gravy, put to it a fpoonful or two of walnut pickle, a fpoon- ful of catchup, a little claret, a little fhred mace, a few capers flired, or a little mango ; boil it over a •ftove, and thicken it with butter and dour ; take the other part of the head, cut off the bone ends and fcore it with a knife, fealon it with a little pepper and fait, rub it over with the yolk of an egg, and flrew over a ■few bread crumbs, and a little parfley ^ then fet it be¬ fore the fire to broil till it is brown ^ and when you jdiOi up the other part lay this in the midft; lay about your hafh brain-cakes, forced-meat balls, and crifp ■bacon. To make Brain-cakes. Take a handful of bread-crumbs, a little fhred le¬ mon-peel, pepper, fait, nutmeg, fweet-marjoram, parfiey fhred fine, and the yolks ofi three eggs ; take the brains and fkin them, boil and chop them final I, fo mix them all together; take a little butter in your . meat bails over the hafh, and garnifh the difh with )t fried oyfters, the fried brains, and lemon ; throw the ii reft over the hafh, lay the bacon round the difh, and f fend it to table. p To hafh a Calf’s-Head f as to make it refemhle ^ a Turtle. I To drefs a mock Turtle, s Take a calf’s-head, and fcald off the hair as you > would do oft a pig ; then clean it, cut off the horny I G 3 part 126 rhe PRACTICAL COOK. part in thin flices, with as little of the lean as poffible ; put in the brains and the giblets of a goofe well boiled j Have ready between a quart and three pints of ffrong nlutton or veal gravy, with a pint of Madeira wine, ('or none at all) a large tea-fpoonful of Cayan butler, a large onion chopped very frnall ; half the peel of a large lemon fltred as Hne as pofFible, a little fait, the' juice of two lemons, and fome fweet-herbs cut frnall; flew all thefe together till the meat is very ten¬ der, which will be in about an hour and an half; and then have ready the back fhell of a turtle, lined with a pafle of flour and water, which you mufl: firfl: fet in the oven to harden ; then put in the ingredierits, and fet It into the oven to brown the top ; and when that is done, fuit your garnifh at the top with the yolks of eggs boiled hard, and force-meat balls. N, B. This receipt is for a large head ; if you can¬ not get the fhell of a turtle, a china foup-difh will do as well ; and if no oven is at hand, the fetting may be omitted'. When the horny part is boiled a little tender, then put in your \vhite meat. It will do without the oven : and take a fine knuckle of veal, cut off the (kin, and cut fome of the’ fine firm lean into frnall pieces, as you do the white meat of a turtle, and flew it with the other white meat above. Take the firm hard fat, which grows between the meat, and lay that into the juice of fpinach or forrel, till half an hour before the above is ready ; then take it out, and lay it on a fieve to drain ; and put in li¬ quor to flew with the above. The x*emainder of the knuckle wifk’help the gravy. A COLD Hash, otherivlfe called Salmagundi. Take the lean of fome veal that has been roafted or 1 oiled, take none of the fkin, nor any fat, mince this very frnall, (you muft have about half a pound of it) then YarioiiS Wiiys of drejfw^ ^iitchtx^s meat^ he, then take a pickled herring, and (kin it, and mince, the defli of it, or the flefli of four anchovies j cut a large onion, with two apples, as fmall as. the red: \ mix the.fe together, laying them in little heaps, three ®n a plate ; fet fome whole anchovies curled, or up¬ right, in the middle, and garnifh with lemon and pickles. This to be ferved cold, with oil, vinegar, and mudard. Or, Mince the white of a cold turkey, that has been roafled, with eight anchovies, eight pickled oyfters, fix pickled cucumbers ; mince all fmall j then lay it iti a difh- hand-fomely ; Jay round all forts of pi.ckles and mufiirooms, cloves, capers and famphire, and let by it oil and vinegar. This is proper to a cold ticafe. Thus hafli cold road: veal, or the like. R A G O O S. *7o Ragoo a Neck of Veal. ^ U T it in'to fteaks, and having flattened the fleaks with a rolling-pin, lard them with bacon, if you like it, and feafon them with a mixture of fait, pepr per, cloves, or nutmeg grated and mace, lemon peel and thyme reduced to powder. Then dip each fieak feparateiy in the yolks of eggs. Put all together inth a ftew-pan, or frying-pan, over a flow fire, fo as the meat may do leifurely, and keep balling and turning the (leaks in order to keep in the gravy. When they are done fufliciently, difh them with half a pint of ftrong gravy feafoned high, mulhrooms and pickles, and forced meat balls dipped in the yolks Of eggs. Garnilli with Hewed and fried oyllers. If you intend a brown ragoo, put in a glafs of red ' wine ; if a white ragoo, put in white wind,‘ tv'ith th6 yolks of eggs beaten up with two or three fp^onfuls of cream. J28 The PRACTICAL COOK. To Ragoo a Breast of Veal. Put a bread: of veal with an onion, a bundle of fweet herbs, a little black pepper and grated nutmeg, a blade or two of mace, and a very little lemon peel grated into a large flew-pan, and juft cover it with water : when it grows tender take it up and bone it. Put the bones into the liquor and boil them till it makes good gravy. Then ftrain it off. Add to this liquor fo ftrained a quarter of a pint of rich beef gravy, half an ounce of truftles and morels, a fpoonful of catchup, and two fpoonfuls of white wine. While thefe are boiling together, flour the veal and fry it in butter till it comes to be of a fine brown. Then drain off the butter very well, and pour the gravy, as above, to the veal, with a few mulhrooms. Boil all together till the liquor becomes rich and thick. Cut the fweetbread into four, and fpread the pieces and forced meat balls over the difh ; having firft laid the veal in the difh and poured the fauce all over it; Garnifh with fliced lemon, Another way. Cut the brifcult of the breaft in pieces, and every bone afunder. Flour it, and put half a pound of good butter into a ftew-pan ; and when it is hot throw in the veal. Fry it all over of a fine light brown. I'hen pour boiling’water upon it, till the pan be full, and llir it round. Throw in at the fame time a pint of green peas, a f.ne whole lettuce, .two blades of mace, a little whole pepper, tied in a muflin rag, a little bundle of fweet herbs, a fmall onion, a little grated nutmeg, and fait enough to make it palatable. This muft be covered clofe and ftand ftewing for an hour, or till it fuits the palate, when foup is to be made of it. But when it is intended only to make fauce of the liquor to eat with the veal, let it be ftew- ed till there remains juft enough for fauce, and feafon it to your palate : and, having taken out the onion, fweet Various of drejjingmeathe, 129 fweet herbs and fpice, pour it all together into the difh. This is a fine difii, garnifiied only with rafped bread, and will ferve a great many people. Veal Alamode. Take a fillet of veal interlarded in the manner di- re£l:ed on p. 131, m Alamode beef. Add a little white wine to the ftevving of it. When it is cold.flice it out thin, and tofs it up in a fine ragoo of mulhrooms. Ragoo of Veal Sweetbreads. Cut fweetbreads into pieces as big as a walnut; and being wafhed and dried, put them into a frying or ftew- pan of very hot burned butter. Stir them till they are brown, and then pour upon them as much gravy, muflirooms, pepper, fait, and all-fpice, as will cover, them, and let them ftew half an hour. Then pour oft the liquor, which being pafied through a fieve and thickened ferves for fauce. Place the veal fweetbreads in the difii, and pour the fauce over them, and ferve ix up with a garnilh of diced lemon or orange. To Ragoo a Leg of Mutton. Take olF all the fat and fkin, and ciit the flefh very thin in the right way of the grain. Butter the fiew'- pan, and dull it with flour ; and put the meat, with half a lemon and half an onion cut very fmall, a blade of mace, and a little bundle of fweet herbs, into the pan. Stir it a minute or two. Then put in a quar-^ ter of a pint of gravy, and an anchovy minced fmall and mixed with butter and flour. Stir it again for fix minutes, and then difh it up. Another way. Take a leg of mutton, lard it with bacon and road }t half an hour. Then put it into a copper veflel with ja quart of gravy, a quart of wine, a quart of water, ghalf a pint of verjuice, pepper, fait, onions and a few * ' G 5 cltJvcs, 130 ne PRACTICAL COOK. cloves, and a bunch of fweet herbs. Cover the veflel clofe, and ftew the meat till it be tender. Pour ofF the liquor when the meat is enough, and having thick¬ ened it with burnt butter, and enriched it with pickled mufhrooms and three anchovies difiblved in a little of the liquor, pour it upon the mutton in a large dilh ; and garnifh it with lemon fliced. N. B. A loin or neck of mutton may be ragooed in the fame manner. A rich Ragog. Having parboiled lamhjiones and fweethreads^ and blanched fome cocks-co?nbsj cut them all in flices, and feafon them with a mixture of pepper and fait, mace and nutmeg. Then fry them a little in lard : drain them, and tofs them up in good gravy with a bunch of fweet herbs, two flialots, a few mufhrooms, truf¬ fles, and morels. Thicken it with burnt butter, and add a glafs of claret or red wine. Garnifh the difh with pickled muflirooms, or fried oyfters, and fliced lemon. To Ragoo a piece of Beef. Take any piece of beef which has fat at the top cut fquare. Strip it nicely with a knife off the bone, flour it well, and fry it in a large ftew-pan with a good piece of butter, till it be a little brown all over. Then pour upon this a quart of boiling water, cover it clofe, and when it has ftewed fohie time fofrly, pour upon the meat as much gravy as fhall cover it, made in the manner di- re6l;ed below. Into which put an ounce of morels and trufftes, and mufhrooms frefh or dried, cut fmail, And two fpoonfuls of catchup. Cover all clofe, and let it ftew till the fauce be rich and thick. Then yOu may add fome artichoke bottoms divided into four pieces each, and a few pickled mufhrooms ; give them a boil or two, and when the meat is tender, and the failce quite rich, lay the meat in a difh and the faUee poured over it. Various wap of {Irejfing &c. 131 You may further enrich this ragoo by adding a fweetbread cut in fix pieces, a palate fiewed tender and cut into fmall pieces, fome cocks-combs, and a few force meat balls. Or, in a more frugal manner^ Omit all the above in- gredients, and when the beef is ready and the gravy put to it, add a large bunch of fellery cut fmall and waihed clean, a glafs of red wine, and two fpoonfuls of catchup. And when the meat and fellery are ten¬ der, and the fauce rich and good, ferve it up. Or, In cucumber time, take fx large cucumbers, fcoop out the feeds, pare them, cut them into flices^ and life them in the fame way as the fellery. N.B, I'he gravy for this ragoo is made thus.— Take a pound of coarfe beef, a little piece of veal cut fmall, a bundle of fweet herbs, an onion, fome whole pepper, two or three blades of mace, and as many cloves, a piece of carrot, a flice of bacon fteeped a little while in vinegar, and a cruft of bread toafted brown ; and lioil them in a quart of water till half be wafted : which when ftrained is fit for the ufe above prefciibed. To Ragoo a Rump of Beef La-rd a rump of beef with bacon and ipices, and betwixt the larding fluff it with force meat made orf veal. Lay lome I'uet under tire beef in the ftew-pan. Tet it fry till it be brown : then put in fome water, a bunch of fweet herbs, a large onion ftuffed with cloves, turnips fliced, carrots in large pieces, fome whoje pepper, and fait, and half a pint of red wine;. Cover all cloft, and let it flew fix or feven hours ovdf a gentle fire, turning it often. N,B, T\\t force meat to be made after this manner, i—Take a pound of veal, three quarters of a pourul of -beef fite^, a quarter let it ftand over the fire on a-ftove.twelve hours. Various ways of dr ejJtng^Mizhtx^s meat ^ kc, 133 hours. It is fit to be eat cold or hot. When it cold, flice it out thin, and tofs it up in a fine ragoo of fweetbreads, oyfters, muftirooins, and palates. Or, When it is fait, cut it in dices an inch thick 5 then lard it with bacon as big as your finger j then bake it in butter, as potted Venifon, only add four bay-leaves, and a few fweet herbs. Then drain and feafon it with fpice j lay it in the pot in flices, and co¬ ver it with the butter it was baked in. J Ragoo for made Diflies. Take red wine, gravy, fweet herbs, and fpice, in which tofs up lamb-ftones, cocks combs boiled, blanched and diced, with diced fweetbreads, oyders, muflirooms, truffles, and morels : thicken thefe with brown butter, and ufe it occafionally when wanted to enrich a ragoo of any fort. ST E W S, To Stew Ox Palates. T>UT the palates into a faucepan of cold water, and ^ let them dew very foftly over a dow fire till they are tender. Then cut them into pieces, and didi them with cocks-combs and artichoke-bottoms cut linall ; and garnifti with lemon diced, and with fweet¬ breads dewed for white dilbes, and fried for brown ones, and cut alfo into little pieces. N. This dew is generally ufed for improving a fricafey or a ragoo of veal, lamb, rabbits, fs’c. To STEW Beef-steaks. Pepper and fait as many rump fteaks as are wanted, lay them in a dew-pan, with half a pint of water to two pounds of deaks, a blade or two of mace, a bun¬ dle of fweet herbs, an anchovy to every half pint of water, a piece of butter rolled in dour, a glafs of white 134 57 ;.’ PRACTICAL COOK:. white wine, and an onion cut in quarters. Cover all elofe in the pan,, and let the fteaks ftew foftly till they become tender.- Then take them out of the liquofj flour them, fry them in frefii batter, and having pour¬ ed off all the fat and greafe, ftrain the liquor they had been ftewed in, and pour it into the pan upon the fteaks, and' toft it all up together till the fauce or li¬ quor becomes quite hot and thick. Lay the fteaks in the difh and pour this fauce over them, and if thought proper add half a pint of oyfter-fauce. Garnifti the difh with pickled cucumbers, or French beans, or red cabbage. Half broil' beef fteaks •, then put them into a ftew- pan, feafon them with pepper and fait according to the palate ; juft cover them with gravy. Alfo put in a piece of butter rolled in flour. Let them ftew gent¬ ly for half an hour, then add the yolks of two eggs beat up, and ftir all together for two or three minutes, and ferve it up. Garnifh the difli with pickles and horfe-radifh fcraped. To STEW a Fillet ^ Beef. Take the infide of a furloin and lay fat bacon all over it. Roll it in paper, and lay it down before the fire to roaft. Baftc it well ; and when it is roafted, cut about two pounds of it in thin flices. Lay them in a ftew-pan, Vv’ith fix large cucumbers, peeled and chopped fmall, a little pepper and fait, and as much butter as will ftew them for the fpace of ten minutes. Then drain off the butter, dredge them with fiouf; Toft them up in half a pint of gravy, and ftew them till they are thick, and difli them up. To STEW Beef Collops. < Cut raw beef, as veal is cut for Scotch collops. Put the collops into a ftew-pan with a little Water, a glafs ©f white wine, a fljalot, a little dried marjoram rubbed tP Various wayi of dreffing%wi(^^x^ s meaty &c, ijf to powder, fome fait and pepper, and a flice or two of fat bacon. Set this over a quick fire till tho pan be full of gravy, which will be in a little thne j add to it a little mufhroom juice : and then ferve it up hot ; and garnifh with fliced lemon, or fmall pickles and red cabbage. To STEW Beef. Take four pounds-of ftewing beef, with a pound of the hard fat of brifket beef cut in pieces. Put thefe into a ftew-pan with three pints of water, a little fait, pepper, dried marjoram powdered, and three cloves. Cover the pan very clofe ; and let it flew four hours over a flow fire. Then throw into it as much turnip and carrot cut into fquare pieces, as you think conve¬ nient j and the white part of a large leek, two heads of fellery fhred, a piece of cruft of bread burnt, and i half a pint of red wine (or good fmall beer will do as ; well). Let this flew all together one hour more. ; Then pour it all into a foup difii and ferve it up hot, : garnifhed with boiled carrot fliced. To STEW a Rump of Beef. Cut off the fag end of a fat rump of beef. Lard ' the bone part with fat bacon, and ftuff the other with fhred parfley. Put it into a pan or copper pot well tinned, with three quarterns of water, three ancho¬ vies, an onion, three blades of mace, a bunch of fweet herbs, and a proportionate quantity of black pepper. Cover it clofe, and let it flew over a flow fire five hours at leaft. But the beef muft be turned feveral times in the ftewing. When the beef is enough ' take it out, and then thicken the gravy in which it was ftewed with a lump of butter and flour, and fea- fon it with fait. Difh the beef, and pour this gravy over it. ■ Garnifh the difh. with horfe-radifh. N.*B. A brifket or an ox efieek may be ftewed the , fame way. Or, 136 The PRACTICAL COOK. Or, Take a rump, or any other piece of beef; put it into a glazed earthen pan (which is the fwecteft of all veflels) with a quart of ale, half a pint of red wme, a gill of verjuice, and as much water as will cover it. Add fome grated lemon peel and nutmeg, a bunch of fweet herbs, a large onion quartered, and a reafonable quantity of fait and pepper. Clofe thefe well down, and flew it for five hours. Difti the beef, and when the liquor or fauce has been ftrained, and, thickened with butter and flour, pour it over the beef and ferve it up in a difli, garnilhed with horfe-radifli and red beet-root. To STEW Brisket of Beef. -Having rubbed the brifket with common fait and faltpetre; let it lie four days. Then lard the Ikin with fat bacon, and put it into a ftew-pan with a quart of water, a pint of red wine or ftrong beer, half a pound of butter, a bunch of fweet herbs, three or four {halots, fome pepper, and half a nutmeg grated. Cover the pan very clofe. Stew it over a gentle fire for fix hours. Then fry fome fquare pieces of boiled turnip very brown. Strain the liquor the beef was ftewed in. Thicken it with burnt butter, and having mixed the turnips with it, pour all together over the beef in a large difli. Serve it up hot, and garnilh it with lemon fliced. Another way. Take the thin part of a brifket of beef ; fcore the fkin at the top : take off the under fkin : and take out the bones. Seafon it high with mace, fait, pepper, and nutmeg. Rub the feafoning in on both fides. Let It lay all night. Make bsoth of the bones. Skim the fat clean off, and put in the beef with as much 1 water as will help to cover it well. It muff ftew four j cr five hours over a flow fire, with a bunch of fweet herbs and an onion cut in quarters, Turn the beef every Various ways of drejjlng Butcher’j he, 137 every hour. When it is found tender enough, take it out of the liquor, and being well drained, throw it into a little ftrong gravy, and v/ith a ragoo of fweet- , breads, a few mufhrooms, truffles and morels, and a little red wine, let it ftew a quarter of an hour, turn¬ ing it over fometimes. Then take out the beef j thicken the ragoo with butter and flour, and lay it round the beef. Serve it up hot, and garnifh witb pickles and horfe-radifli. To STEW Beef In the Portugueze way. Cut a rump of beef from the bone : cut it acrofs, flour it, and fry the thin part of it brown in butter: ftuff the thick end with fuet, boiled chefnuts, an an¬ chovy, an onion, or boiled garlick, and a little pepper. Stew it in a pint of beef gravy : and when it is tender lay both the fried and the ftewed together in one difti j only cut the fried part in two, and lay it on each fide of the ftewed meat: ftrain the gravy it was ftewed in j and having put to it fome pickled gerkins, or fmall cucumbers, chopped and boiled chefnuts, thicken it with a piece of butter and flour; give it two or three boils up, feafon it with fait, and then pour it over the: beef in the difh, garniflied with fliced lemon. To STEW Beef in the French way. Take a rump of beef, cover it with water in a pot that will juft hold it : let it ftew an hour only, (if a brifket, it muft ftew two hours) fkim it clean. Then flafli the meat with a knife, which will let out the gravy, and add a little beaten pepper, fome fait, four cloves, and one dram of mace beat fine, fix round onions fiiced, and half a pint of red wine. Cover this clofe, and when it has ftewed an hour put into the pot two table fpoonfuls of capers, or nafturtian buds, or broom buds, pickled and well chopped, two fpoon¬ fuls of vinegar, and two fpoonfuls of verjuice, fix cabbage lettuce that have been boiled in water, a good piece 13^ 7 he PRACTICAL COOK. piece of butter rolled in flour, and a pint of good gra¬ vy. Let all ffew together for half an hour. Skim ofF all the fat : lay the meat in a dilbj and pour the reft over it, and garnifti the difti. with thin flices of bread fried crifp, and ftuck about the meat, anft horfe^radifli cn the rin> of the difti. To STEW Beef-Gobbet3.- Cut any piece of beef,, except the leg, in pieces, the fize of a pullet’s egg. Put them in a ftew-pan and cover them with water. L^t them ftew one hour, and fkim them very clean. Then add a fu'fli- cient quantity of mace,, cloves and' whole pepper tied loofe in. a muflin rag,, fome fellery cut fmall, and fait,, turnips and carrots pared and cut in flices, a little par¬ ley, a bundle of fweet herbs, a large cruft of bread,, and if you choofe, add an ounce of pearl barley, or rice. Cover all clofe and ftew” it till tender. Therl; take out the herbs, fpices and bread', and add a French- roll fried and cut in four. Difh up all together, and> fond it to. table. To STEW BEEF-ROyAE. Bone a furloin or large rump^ and after beating ft very well ; lard it with bacon, and feafon it all over' with fait, pepper, mace and nutmeg, all beat fine, fome lemon peel grated or cut fmall, and the powder of fweet marjoram, winter favory, and thyme. Put rt into a broth that has been made of the bones, ftrain^- ed-, and thickened with a little butter browned; Keep' it turning often, till the beef looks brown. Then add a bay leaf, a few truffles, and a few ox palates cut fmall. Cover it clofe, and let it ftew till it is tender. Take out the beef. Skim off all the fat. Pour in a pint of red wine, fome fried oyfters, an anchovy, and fome gerkins cut fmall. Boil all together. Put in the beef to warm. Thicken the fame with butter foiled ift flour,, or mufhroom powder. When you difh Various ways of drejjing^utche.x'^s fueat^ &c. 12 ^ this beef pour the fauce over it, and it is good hot or cold. To STEW Neat’s-tongues zvholt. Stew two neat’s tongues four hours in as much wa¬ ter as will juft cover them. Then take them out> peel them, and put them into a pint of ftrong gravy, half a pint of red wine, with a bundle of fweet herbs, a little pepper and fait, fome mace, cloves and whole pepper tied in a muflin rag, a fpoonful of capers chop¬ ped, turnips and carrots' fliced, and a piece of butter rolled in flour. Let all ftew together very foftly over a flow fire for two hours. Then take out the fpice and fweet herbs, and fend it to table. Some, omit tur¬ nips and carrots, and boil them by thenifelves, and ferve them up buttered in feperate plates. VEAL. To STEW a Knuckle of Veal. . Lay .the knuckle in the ftew-pan up6n forrr woodeit fkewers, after it has been well wafbed and cleanfed.r Lay with it three blades of mace, a little whole pep¬ per and thyme, a fm'alf onion, a cruft of bread and two'c^iarts of water. Cover it down clofe. Make it boil, and thert let it only fimmer for two hours. When enoiigh lay rt in a difli, and pour the broth or liquor o^cit it. Or, Boil the knuckle till there is juft enough liquor for faUce. To which add one fpoonful of catchup, one of red wine, and one of walnut pickle, fome truffles and niorels, or dried mufbrooms cut fmall. Boil all' together. When enough take up the meat : lay it in a difh : pour the fauce or liquor over it, and fend itto- table garniftied with fliced lemon. To STEW Veal in general. Let the veal be raw, roafted or boiled ; cat it irt thick flices, and juft cover the veal with water in # fteW' r4cr The PRACTICAL COOIC ftew-pan, Seafon with pepper, (alt, and grated nut¬ meg, a little mace, fvveet marjoram, a fhalot, and le¬ mon thyme, or a little grated lemon peel. Ste\y all together, and v^hen almoft enough put into the liquor a little good gravy, and muftiroom liquor, a glafs of white wine, and a little lemon juice. Let thefe ftew a little longer. Then drain off the liquor, and thicken it with butter and flour. Lay the meat in the difli, and pour the fauce over it. Garnifh the difh with fippets in the dilh, and with fried oyfters, or bits of broiled bacon and diced lemon on the rim of the dilh. To STEW a Neck of Veal. Cut a neck of veal in {leaks and feafon them well with a mixture of fait, pepper, grated nutmeg, thyme and knotted marjoram. Stew thefe gently over a flow Are in cream or new milk, till it be enough. Then add two anchovies, fome gravy or ftrong broth, and a piece of butter rolled in flour. Tofs it up till it be¬ comes thick. Then put it in a difh, and ferve it hot. Garnifh with lemon fliced. To STEW a Breast of Veal. Let the breaft be fat and white. Cut off both ends, and boil them for gravy. Make a forced meat of the fweetbread boiled, a few crumbs of bread, a little beef fuet, two eggs, pepper and fait, a fpoonful Or two of cream, and a little grated nutmeg, with which mix¬ ture, having raifed the thin part of the breaft, ftuff the veal. Skewer the Ikin clofe down, dredge it over with flour j tie it up in a cloth, and boil it in milk and Water about an hour. The proper fauce for this difh is made of a little gravy, about a jtll of oyfters, a few mufhrooms fhred fine, and a little juice of lemon, thickened with flour and butter. Lay the veal in a difh, and pour this fauce over it. Lay ever all fweetbreads cut in pieces and fried, and fried oyfters. Garnifh the difh with pickled mufhrooms, other pickles, or fliced lemon. To Various wayi of drejfing Butcher^j meat^ 5 cc, 141 To ST£W a Breast of Veal in the French called a Herico. Half roaft a breaft of veal. Then lay it in a ftew- pun with three pints of brown gravy (See page 55 ) having firft feafoncd the veal well with pepper, fait, and nutmeg grated. When die veal is ftewed enough add a pint of green peas, that have been boiled. Take alfo fix middling cucumbers, pare them, and cut them the long way in i^uarters, and two cabbage lettuce. Stew thefe by themfelves in brown gravy. And when the meat is enough difla it thus:—Lay the veal in the middle of the difli. Pour the green peas and its liquor or gravy upon the veal : but lay the ftewed cucumbers and lettuce, a few forced meat balls, and fome flices of broiled bacon in the fame difh, round the veal and peas. Garnilh the edge of the difh with muflirooms, oyfters and diced lemon. To STEW a Neck or Breaft of Veal the Portuguefe ! way., called a Pill AW. Half roaft the joint of veal and cut it into fix pieces, liSeafon each piece with pepper, fait, and grated nut-' I meg. Put it into a quart of gravy or ftrong broth, a little mace and a little fair, into a ftew-pan or fauce- pan, having flrft buttered the bottom of the pan, and ftew it over a flow fire till it becomes thick. Beat up fix yolks of eggs, and ftir them into fome rice. Then take a round deep dilh, butter it : lay fome of the rice at the bottom: then lay the veal in a round heap : cover it all over with rice. Wafh it over with the yolks of eggs, and bake it an hour and a half, and 'then open the top and pour in a pint of rich good [gravy. Garni/h with a lemon or Seville orange cut in jllices, or quarters. * To STEW a Fillet of Veal, j Take a leg of the beft cow calf. Cut off the dug l&r udder, and the knuckle. Make two fillets of the ; remainder ; I rh£ PRACTICAL COOK. xemainder : and cut the fat part in pieces the thi<;hncfs of the finger. Stuff the veal with the fat. Make a hole with a penknife. Draw the fat through and fkewer it down, being well feafoned with pepper, fait, grated nutmeg and parlley fhred. Then put it into z -ftew-pan, with half a pound of butter without water 3 Cover it clofc, and let it boil gently upon a fiove or a flow fire. Turn the meat often, and in about two hours it will be enough. Pour off the liquor; fkim off the fat, add to the liquor or gravy a pint of oyfters and a few capers bruifed, a little grated lemon peel, two fpoorrfuls of white wine, and the juice of half 3 lemon. Make it as thick as cream with butter and flour. Then difb all together with forced meat balls -and fried oyfters, and garnifh with fliced lemon and tvhole capers. To STEW a Pig, Roaft a pig till it is thorough hot : then fkin it, and cut it in pieces, and put it into a ftew-pan with a fufficient quantity of ftrong gravy, a gill of white wine, feme pepper, fait and nutmeg, an onion, a lit¬ tle marjoram, three fpoonfuls of elder vinegar (if you have any) and a piece of butter. Cover all clofe,- and let it ftew gently over a flow fire : and when enough ferve it up hot, poured upon fippets, and garnifhed with lemon fliced. MUTTON. To STEW Mutton Chops. Cut the chops thin : put them into a fliallow tin f )an with a cover that fhuts very clofe. Add a yery ittle water, with a Ifetle fait and pepper. Cover .the pan very clofe : and fet it over a very flow fire. They will be done in a few minutes. Dim them with their own liquor : and garnifli with capers, or other pickleS'. Ti Vanous -of dreJJtng’QKxXc\\tx*s meat. See, 14j To STEW <2 Leg, Neck, of Mutton, Bone the joint to be ftewed. Break the bones and put them into a fauce-paii, with a fuificient quantity •of whole pepper, fait and mace, to make it relifh ; alfo one nutmeg bruifed, one anchovy, and one mid¬ dling turnip; a little faggot of fweetherbs, two mid¬ dling onions quartered, a pint of ale (and as much red wine, if you like jt) two quarts of water, and a hard cruft of bread. Stop it clofe and let it ftew five hours. Then put in the mutton, and let it ftew two hours. To STEW a Fillet of Mutton. Make ftulEng of oyfters chopped, bread crumbs, a little pepper and fait, Hired mace and oniqn. Mix thefe well together with a little flour, the ypjk of an egg, and fuet. With which mixture ftujl’ a fillet of mutton after it has been half roafted : and then pu( ' the fillet into a ftew-pan with a little gravy, a gill of red wine, an anchovy, and an onion fliced ; a little i horfe-radifli and fome mufhrooms, if to be had. Stew all together over a flow fire. When the mutton is enough, take it out, Ikim the fat off the gravy, and , having thickened it with butter and flour, lay ithe fillet in the difh, and forced meat balls round it, and pour the gravy upon it. Garnifti with horfe-radiilji and pickled muihrooms. I POULTRY. To STEW a Hare. Half roaft the hare, and then, having cut ft into ' fmall pieces and differed the bones, put all of it into a ftew-pan with a quart of gravy, a gill of red wine, f and an anchovy. Do not let it boil, but,keep toflin'g ■' iit up with butter and flour till it be enough. And ; then ferve it up in a foup difh, gamilhed with fried ‘ parfley. 144 - PRACTICAL COOK. Or, Beat it well with a rolling pin in its own blood. Cut it into little bits and fry them. Then put the hare into a ftew-pan with a quart of ftrong gravy,, pepper and fait according to palate, and let it ftew till tender. Thicken it with butter and flour. Serv'e it up in its gravy with fippets in the difh, and lemon iliced for garnilli. Or, in the manner called to yug a Hare, Having cafed the hare turn the blood out of the body into the jug. Then cut the hare to pieces, but do not wafh it. Then cut three quarters of a pound of fat bacon into thin flices. Pour upon the blood .about a pint of ftrong old pale beer; put into the jug a middling fized onion ftuck with three or four cloves, and a bunch of fweet herbs ; and having feafoned the hare with pepper, fait, nutmeg and lemon peel grated, ^ut in the meat, a layer of hare and a layer of bacon. Then flop the jug clofe, fo that the fleam be kept in entirely. Put the jug in a kettle of water over the lire, and let it flew three hours. Then flrain off the liquor, and having thickened it with burnt butter, ferve it hot, garnifhed with lemon fliced. To STEW a Turkey or Fowl. ’ Lay four clean fkewers at the bottom of a very clean pot; and the turkey or fowl upon thofe fkewers. Put in a quart of gravy, a bunch of felery wafhed very clean and fhred fmall, and two or three blades of mace : and flew them till there is juft enough for fauce. Then add a good piece of butter rolled in flour, two fpoonfuls of red wine, two of catchup, and as much pepper and fait as will feafon it properly. Lay the turkey or fowl in a difh, pour the fauce over it, and fend it to table, N. B. If the turkey or fowl happen to be enough before the fauce, take it up and keep it till the fauce is boiled enough: then put it in again : let it boil two minutes, and it will be fit to ferve up. Or, Various uhjys of Butcher’j ?neat, Cffr. 145 Or, Take a turkey or a fowl ; put it into a faucepan, or pot, with a fufficlent quantity of gravy or good broth ; a bunch of felery cut fmall, and a muflin rag filled with mace, pepper, and all fpice, tied loofe, and with an onion and fprig of thyme. ^Vhen thele have ftev/j: ed foftly till enough, take up the turkey or fowl : thicken the liquor it was flewcd in with butter and ilour; and having dilhed the turkey or fowl, pour the fauce into the difh. N. B. In this and all other receipts remember to proportionate the quantity of the ingredients for faucc to the largenefs of the fqwl and weight of meat. And alfo note, that a large fowl or a fmall tu'key will take up no more than one hour doing ; but a very large turkey requires two hours to do it loftly. —The onion, thyme and fpice muft be taken out, before the diih be fent to table. To STEW a Turkey brown. The turkey being firft nicely picked and drawn, fill the fkin of the bread: with forced meat, or ftufiing, fuch as is ufed for road turkeys : put alfo an anchovy, a fhalot and a little lemon thyme in the belly of the turkey ; lard the bread with bacon ; put a good piece of butter in the dew-pan ; dredge the turkey with flour, and fry it jud of a fine brown. Then take it out, and put it into a deep dew-pan, or little pot, that will jud hold it, with as much gravy as will barely cover it, a glad of red wine, fome whole pepper and i mace, and a bundle of fweet herbs. Covm- all down I clofe, and dew it for an hour. Then take up the ' turkey, and keep it hot covered by the fire, till the K liquor or fauce be boiled down to about a pint. Then ,, drain it off: add the yolks of two eggs, and a piece : ’ of butter rolled in flour. Stir it till it becomes thick. ■ Then lay the turkey in the dim, and pour the faucc I over it. Garnifh the didi with the liver and gizzard . broiled and cut in pieces, and pickled mudirooms. i H ’ Tc 46 rhs PRACTICAL CO OISC. To STEW a Fowl in the French way a la braife, Trufs the fowl with the legs turned into the belly. Seafon it both within and without with a mixture of fait and beaten pepper, and mace and grated nutmeg. Lay a few flices of bacon at the bottom of a deep ftew- pan ; then a layer of .veal: upon thisday the fowl, an onion, a piece of carrot and a faggot of fweet herbs. Then over thefe lay fome flices more of bacon;; a lay¬ er of veal and another of beef. Cover the pan clofe, and after it has flood two or three minutes over the ‘fire, pour in a pint of hot water. Then cover it clofe again, and let it flew an iiour. The fowl being enough, take it up. Strain the liquor forfauce; and, having fkimmed off the fat, thicken it with a little piece of butter and flour. N.B, If you would enrich the fauce ; you may add a ragoo of fweetbreads, coxcombs, truffles, and mo¬ dels, or mufhrooms, with forced meat balls. - O Ti? STEW a Pheasant a la braife. Stew a pheafant in the fame manner as diredled for a fowl, only with this difference. 'J he .pheafant will require two quarts of boiling water, and to be flowed for an hour and half very foftly ; and when the gravy or liquor has been flrained, put in a fweetbread, that had been already flewed with the pheafant, fome truf¬ fles and moreds, livers of fowls, artichoke bottoms, and afparagus tops, if to be had : and give them all together a fimmering for about fix minutes in the gra¬ vy, to which add two fpoonfuls of catchup, as much red wine, and a little piece of butter rolled in flour. Shtlke thefe all together, and then put in the pheafant again, and a few mufhrooms, and flew them all toge¬ ther for about fix minutes more. Then difh the phea- fiint, and pour the fauce, thus made, over it, and add a few forced meat calls 3 and garnifh with diced le¬ mon. Tc V?ino\x^ ways of drej]itig'Q\xic\itx's meat^ &c. 147 *ro STEW Pullets in the way the French call^lz fainte merchout. Having trufled the legs in the body, flit them along the back. Spread them open on a table. Take oac the thigh bone, and beat them vn’th a rolling-pin. Sea- foil with fait, pepper, mace, nutmeg and iV.’eet herbs, ^'hen cut a pound and halt ot veal int'» llices, and lay it at the bottom of the flew pan of a convenient fize. Cover this rlofe. Set it over a flow lire, and when it begins to cleave to the pan bottom, liir in a little flour, (kaice the pan about till it be a little brown ; then pour in as much grave, or warm water, as will flew the puller, put in alfo a little whole pepper, an onion, and a llice of bacon or ham, and ilir them all together. Then lay in the pullet: cover the pan clofe, and flew the fovvl half an hour. Then take it out and lay it on a gridiron, or before a fire, or in a frying pan, or oven, to brown on both fides. Smear it witn the yolk of an egg : upon which ftrew fome crumbs of bread, and balte it with a little butter. Let the pullet be of a nice brown colour : and, having boiled the gravy till there is about enough for f.iuce, ftrain it ; add to it a few mufhrooms, and thicken it with butter and flour, Dilh the pullet or pullets, and pour the fauce into die fame difli. Garnifh with lemon. Ts STEW ChickIeks. Cut two chickens into quarters. Wafli them and put them into a clean fauce-pan, with a pint of wa¬ ter, half a pint ol red wine, fome mace, pepper, a bundle of fweet herbs, an onion, and a piece of ftale cruft of bread. Cover them clofe, and ftew them half t an hour. Then put in a piece of butter, as big as an I rolled in flour, and cover it again clofe for five 1 or fix minutes. Shake the fauce-pan about, and take I out the onion and fweet herbs, Garnifh with fliced lemon. H 2 Another 248 rhe PRACTICAL COOK. Ancther tvay. Half boll the chickens, and then having cut them up in a clean pewter difh, feparate every joint, and take out the bread bone. If there Ihould not be li¬ quor enough run from the fowls, add fo much of the liquor they were boiled in as diall be neceflary to ftew them in the fame difh ; and put into it a blade or two of mace, and a little fait, Cover all down with ano¬ ther difh, and fet it upon a dove or chahng-difh of coals, and let it dew till the chickens are enough. Send them hot to table in the very fame difh they were dewed in. N.B. Rabbits, Partridges, feV. may be done the fame way : and it is the mod: innocent mamter for fick, or lying-in perfons,. Td stew Chickens the Scotch way. Wafh, and dry the chickens in a clean cloth : dnge and quarter them. Put them into a dew-pan orfauce- P^an, with jud as much water as will cover them j fkim it well, and then put in a blade or two of mace, and a little bundle of parfley. Cover them clofe, and let them dew half an hour. Then throw in half a hand¬ ful of parfley well wafhed and chopped. Teat up fix eggs, yolks and whites, very due : and when the li¬ quor boils up, pour the egg all over them, as it boils. Then take out the bundle of parfley, and fend all to¬ gether hot in a difh. ■ Xo STEW Chickens, Pullets crP'owLS, in the manner the Ead-Indians call Currie. , Skin and cut two fowls, as for a brown fricafee : pepper, fait, and d.redge them with flour. Then fry flx cucumbers and fix .onions together. And having drained the fat entirely from them, put both it and the fowls into a dew-pan with two quarts of boiling water, two ounces of coriander feed pounded and dft- ed apd three bay-leaves. Se.t them to fimmer over a flow fire, and dew them till quite tender- . To . ... i which Various %oayt of drejfvg Butchcr’r meot^ $ic. 14^ which add a iittle butter, and fome rice boiled quits tender; and lerve it up with fdrong gravy^ To ste\v Pigeons. StufF the bellies of the pigeons with a feafqning made of ground pepper, fait, beaten mace and fome Iweet herbs Hired very fine. Tie up the neck and vent, and, when hajf roafted, put them into a flevv- pan w'ith a fufficienc quantity of gravy;, a little white wine, fome pickled mufhrooms, and a bit of lemon, peel. Let them, Hew till enough. Then take ^them out, thicken the liquor with butter and yolks of eggSi,- ipifli the pigeons, and pour this fauce over them. Gar- nifh with lemon. N. B. If you would enrich this receipt—You mav, when the pigeon's‘are almoft done, put in fome arti¬ choke bottoms-, boiled and fried in butter, or afbaragus tops boiled: thicker! up the liquor v/ith the fluffing of' the pigeons, and a bit of butter rolled in flour. 7hicn Hrain the fauce Serve it up as above ; but garaifli with thin bits of toafted bacon and fliced lemon. Or, Having flatted the breaft bone, and truiTed them as for baking; feafon arid fluff them, as above ; dredge them with-a little flour, and fry them in butter, turn¬ ing them about till they be brown on all Tides, I'hen put them into a flew-pan with as much brown gravy as fhall cover them, and let them flew till enough. Then take part of the gravy, to which add an anchovy, a little catchup, a fmall onion or a fiia- lot, and a little lemon juice. Lay the pigeons in the d-ifh, and pour this fauce over them : but lay forced- meat balls and crifp bits of bacon round them. Gar- nifli the difh with crifp parfley. Or, That way of sTEWiNG called JUGGING of Pigeons. Trufs and feafon the pigeons with pepper and fait : and having fluffed them with a mixture of their own H 3 livers 15© PRACTICAL CO OK. livers fhred with beef fuet, bread crumbs, parfley,. iTjarjoram, and two eggs j few them up at both ends,-, and put them into the j^ug with the breaft downwards, and with half a pound of butter. Stop up the jug,, ib as no fleam can get out then fet them upon a pot of water to flew. They will take two hours and more in flewing, and they muft boiJ all the time. When ftewed enough take them out of the gravy, fkim oiF the fat clean t put a fpoonful of cream, a lit¬ tle lemon peel, an anchovy fhred, a few mufhrooms, and a little white wine to the gravy; and having thickened it with butter and flour, and difhed up the pigeons, pour this fauce over them, Garnifh with lliced lemon. To STEV/ a whole DtJCK. Draw and clean a duck well, and put it rntoaftew- pan with ftrong beef gravy, a glafs of red wine, a- little whole pepper, an onion, an anchovy and lemon- peel. When well flewed, thicken the gravy with but¬ ter and .flour, and ferve all up together, garnifhed with ihalots. Or, Having feafoned the duck or ducks with pepper, fait, a fhalot or two, and a piece of butter in the bel¬ ly of each. Put them in an earthen pipkin, that will juft hold them, with a pint of red wine, as much flrong gravy, half a pound of butter,, fame under and feme over the ducks, half a pint of water, and a bunch, of fweet herbs. Cover the pan clofe; and let them flew two hours and a half. Then ftrain the liquor a,nd pour it into the difh with the ducks, to be ferved up hot, garnifhed v/ith rafpings-of bread and fliced lemon. N. B. In the fame manner w'e flew Eajierlings and Widgeons. To STEW WILD Fowls. Half roaft a xvild duck^ See. Then cut it into bits. When cold put it into a ftew-pan, with a fufficient quantity V'zxio \\5 wap^ of dre[fir!g:^uic\\Qx^s ?neat^ &rc. 151. quantity of beef gravy (fee p. 56) and let it flew till tender. Then thicken it with burned butter, and' ferve this di{h up all together, with fippets within the fide, and lemon diced on the rim. TcJ'STEW' GiBI'.ETS. They muft be ver^ nicely fcalded and picked. Then ' bfeak in' two the pinion bones, fplit the head, and Cut off the noftrils. Cut the liver in two, the gizzard in four, and the neck in two pieces. Slip the llcin from the neck,, and fill it with a pudding made of- two hard eggs chopped.fine, the crumb of a French roll ffeeped in hot milk for two or three hours, a little grated nut- meg, ground pepper, fait, fage chopped very fine, ahd a very little melted butter. Thefe ingredients inuft be well mixed, and both ends of the Ikin in which it is put, muft be well tied. Put all together into a fauce- pan, with a quart of good mutton broth, a bundle of fweet,herbs, , an qnion, fome whole pepper, mace tied in:a bit of mufiin, and a very little matter of lemon, peel. .Cover them clofe,, and let them ftew till very tender. Take out the giblets, and drain the gravy from the herbs and fpiees, and then pour it upon the giblets to be ferved up* In a plain way. Let the giblbts be clean picked and wafliedj the feet fkinned, and the bill cut off, the head fplit in two, the pinion bon'es broken, the liver, gizzard and neck out as above, and the pipe pulled out of the neck ; put them into half a pint of water with pepper, fait, a final 1 onion, cover the fauce-pan clofe, and let them dew til! enough upon a flow fire. Then feafon them with fait, take out the onion, and herbs, if any has been put in, and pours them into a didi with the liquor. H-4 FRICASEES. 1^52 ^ The PRACTICAL COOK. FRICASEES. To FRiCASEE Lamb brown. ^ U T a hind quarter of lamb into thin Ulces : fea- fon them with pepper and fait, a little nutmeg, iavory and marjoram, and lemon th)me dried and powdered (feme add a ilialot). Then fry it on the hre brifkly, and afterwards tofs the lamb up in Prong gravy, a glafs of red wine, a few oyflers, fome forced meat balls, two palgtes, a little burnt butter, and an egg or two, or a bit of butter rolled in flour to thicken k. Serve all up in one difh, garniflaed with fliced lemon. Rub ;he pieces of lamb all over with yolks of eggs, and roll them in a favoury mixture of pepper, fait, grated nutmeg and grated lemon peel, and powder of marjoram and thyme. Put a little butter into the kew-pan, and when that is melted throw in the meat. Fry II of a fine browm : but do not let it flick to the bottom of the pan. When enough pour off" the but¬ ter very well, and pour in half a pint of gravy, a glafs of red wine, a few mufhrooms, and fome of their pickle, an anchovy cut in pieces, a little fait (if need¬ ful) and a piece of butter rolled in flour. When it ■“becomes of a flne ihicknefs difh it all together, and fend it to table.. N. B. Rabbits and chickens may be fricafeed in the fame manner, fkinning them and cutting them into fmall pieces. To FRICASEE Lamb white. V Take a leg of lamb, half roaft it, when it is cold .cut it in fiices, put it into a ftew-pan with a little white gravy, a flialot fhred fine, a little nutmeg, fait, and a few flired capers ; let it boil over the flove till the lamb is enough ; to thicken your fauce, take three fpoonfuJs of cream, the yolks of two eggs, a little Ihred Various ^ap of dr effing ButcherV meat-^ Szc. 153 (bred parfley, and beat them well together, then put it into your ftew-pan and fliake it till it is thick, but do not let it boil ; if this do not make it thick, put in a little flour and butter, To ferve it up. Gar- nifh your difli with mufhrooms, oyfcers and lemon. To FRicASEE Veal Sweetbreads. Cut as many fweetbreads as wanted in thin flicesj the length-way. Dip them in egg, Seafon them with pepper, fair, and grated nutmeg. Fry them a light brown. Then put them into a fl:ew-pan with a fuf- ficient quantity of brown gravy, and a fpoonful of juice of lemon. Thicken it with butter and flour.. Serve it up all together, garnifhed with bits of toafted bacon and crifp parfley. To FRICASEE Neats Tongues. Take neats tongues, boil them tender, peel them, cut them into' thin .fliccs, and fry them in frefh butter ; then pour out the butter; put in as much gravy as' wanted for fauce, a bundle of fwcet herbs, an onion, fome pepper and fait, and a blade or two of mace ; flmmer all together half an hour. Then take out the tongue, ftrain the gravy, put it with the tongue in the ftew-pan again, beat up the yolks of two eggs with a glafs of white wine, a little grated nutmeg, a piece of butter as big as a walnut rolled in flour ; fnake all together for four or five minutes, difti it up, and fend it to table. To FRICASEE Ox-Palates. Put the palates upon the ffre in cold water, and let them boil fofely till they are very tender : then blanch and ferape them clean. Rub them all over with mace, Rutmegs, cloves, and pepper beaten fine, and with crumbs of bread. Put them, thus feafoned, into a ftew-pan of hot butter. Fry them brown on both ftdes. Then, having poured off the fat,, put as much H 5 beef 154 'The PRACTICAL COOK.' beef or mutton gravy into the ftew-pan as required for fauce, and an anchovy, a little lemon juice, as mucb fait as requited to make it palatable, and a little piece of butter rolled in flour. When thefe have fimmered together a quarter of an hour, difli them up^ and gar- nifh with fliced lemon. To FRICASEE CaLf’s-FeET. Drefs the calf’s feet, boil them as you would do for eating, take out the long bones, cut them in two, and put them into a ftew-pan with a little white gravy, and a fpoonful or two of white wine ; take the yolks of two or three eggs, two or three fpoonfuls of cream, grate in a little nutmeg and fait, and ftiake all together with a lump of butter. Garnilh your difti with flices of lemon and currants, and fo ferve them up.- To FRICASEE Tripe. Take the whiteft and the thickeft feam tripe to be had : cut the white part in thin flices, and put it into a ftew-pan, v/ith a little white gravy (fee page 56). a fpoonful of white wine, a little lemon juice, and le¬ mon peel grated. Then add to it the yolks of two or three eggs beat very well, v.'ith a little thick cream, flired parfley, and two or three chives. Let them all be fliook- together over a ftove or flow fire, till the gravy be¬ comes as thick as cream; but it niuftnot boil-, for fear it curdle. . Ppur all,together into a difh laid with ftp- pets, and garnifh with fliced lemons and muftiiooms. N B. This fricafee eats as nice as a fricafee of chickens. To FRICASEE Pigs Ears. Take three or four pigs ears, clean and boil them very tender, cut them in fmall pieces the length of yoqr Anger, and fry them with butter till they be brown 5 put them into a ftew-pan with a little brown gravy, (fee p. 55) a lump of butter, a fpoonful of vinegar, and a bttle muftaiid and fait, fthicJf.ene^.:WUh flour. ■ ■> ii Take Various 'Uiap of drejfing &e. 1.55 Take two or diree pigs feet and boil tbem very tender, fk for eating ; then cut them in two, and take out. the large bones ; dip them in egg, and ftrew over therri a few bread-crumbs ; feafoa them with pepper and fait. TJien either fry or broil them, and lay them ii> the middle of the dilh with the pigs ears. - Tc.fricasee Chickens white, Half roaft the chickens : then, having cut them up, as for eating, Ikin them, and put them into a ftew- pan with a little white gravy (fee page 56) juice of lemon, an anchovy for every chicken, and a propor¬ tionate quantity of mace and nutmeg grated, and then • boil them. Take alfo the yolks of eggs as much as necelfary, a little fweet cream and flired parfley; and put them into the ftew-pan with a lump of butter and a little fait. Shake them all the time they are over the fire, but do not let them boil, for that would make them curdle. Serve it up poured upon fippets, and garnifli the difli . witli fiiced lemon, or rather pickled mufhrooms. To FRiCASEE Chickens and Rabbets white. Cut them in pieces : walli them from the blood : fry them on a flow fire : then put them into a ftew- pan with a little ftrong white gravy (fee page 56):. lealon them and tofs them up; and when almoft enough put in a pint of cream, and thicken it .with a piece of butter rolled in flour. . To FRICASEE Chickens the Trench ivay,\ , Qiiarter them and broil them. Crumble over them" bread and parflfcy : and when half broiled, put them into a ftew-pan with three or four fpoonfuls of gravy, ^ a double quantity of white wine, fome fait and pepper, fried veal balls, and fome young onions, flialots, and . green goofeberries, or grapes, cover the pan cLofe, , and let it ftew on a charcoal fire for an homv. Thickeii H 6 tb# PRACTICAL COOK, the liquor with yolks of eggs and juice of lemon, and garnilh with fliccd lemon and the livers. To FRiCASEE Chickens hroxm. • Gut up the chickens raw, in the manner as we do for eating, and flat the pieces a little with a rolling- pin. Fry them a light brown ; afterwards put them into a ftew-pan, with a fufficient quantity, but not ' too much, gravy, a fpoonful or two of' white wine, to two or three chickens, a little nutmeg and fait. Thicken it up with flour and butter. Garnifli the difh with fippets within, and with ciifp parfley on the rim. . To make a white fricasee of Rabbets. ' Half road: two young rabbets ; then fkin and cut them in pieces, uling only the vvhitefl: parts ; which you muft put into a flew pan with a fufficient quantity of white gravy (fee page 56), a fmall anchovy, a lit¬ tle onion, fhred mace and grated lemon-peel and nut¬ meg ; and let it have one boil. Then take a little cream, the yolks of two eggs, a lump of butter, a lit¬ tle juice of lemon and fhred parfley, and put them all together into a flev;-pan, and fhake them over the fire, till they become as white as cream ; but do not let this mixture boil j for it will curdle if it does. Garnifn the dilh with fliced lemon and pickles. Or, Take two young rabbets, boil them very tender, and flrip off all the white meat from the bones, and pull off the fkin. Then pull the meat into fhives, and 'put it into a flew-pan with while gravy (fee p, 56), a fpoonful of white wine, and a little nutmeg and fait; then thicken it up as in the white fricafee : but put in no parfley : and when ferved up lay the heads in the middle; and garnifh with fliced lemon and mufhrooms, or other piekLes. i N. Bi This is commonly diftinguifhed by the name ■tii tulkd i :. Various vjap of dreJflng '[^\xich^^'s meat. See. ‘ To make a brown FRicASEE of Rabbets. Cut a rabbets legs in three pieces, and the other parts about the fame fize. Beat them thin and fry them in butter over a quick Bre : when fried put them into a ftew-pan with a little gravy, a fpoonful of catchup, and a little grated nutmeg. Shake it up with a little flour and butter, and garnifh the diili with fried pariley, made very crifp. To FRICASEE Pigeons in the Italian manner. Qiiarter each pigeon and fry them in oil. Talce alfo fome green peas, and fry them alfo in the oil till they be like to burft. Then pour boiling water upon them, and feafon the liquor with pepper, lalt, onions, garlick, parfley and vinegar. Thicken with- yolks of £for(r<;. N. B. You may fricafec veal and lamb in the fame manner. To FRICASEE a Hare. Boil the hare with apples, onions, and parfley ; when it is boiled tender, fhred it fmall, then put thereto a pint of claret, one nutmeg, a little pepper and fait, , .and two or three anchovies j flir thefe together, with the yoiks of twelve hard eggs fhred fmall ; when it is ferved up, put iti.as much melted butter as will make it moift ; ga.nifh the difh with feme of the bones, and the whites of eggs boiled hard, and cut in halves. To drefs or fricasee Pics Pettitoes. Clean the pettitoes very well from hairs, Isc. fplit them in two down the middle. Boil them with tlte ’ liver, lights and heart, tijl they are very tender, in half \ a pint of water or more, according to the quantity of the meat, with an onion, a bundle of fweet herbs, a I little whole pepper, and a blade of mace But in five I minutes take out the liver, lights and heart, mince I them very fmall, .grate a little nutmeg over them, and t dredge them with fioifr geutJy, . And when the petti- i toes 15 ? FRACTIGAU toes or feet are qyite tender, take them qttt,' f}:iain--i the liquor in which they were boiled ; and then put all together into a fauce-pan, with a little fait, a bit of butter as big as a walnut, and either a fpoonful of vinegar, or the juice of half a fmajl demon.. Shake the faucepan. often j and after it has limmered five or fix minutes, and you.have laid fome toafied fippets, or flices of bread round the infide of the difii, lay the"' minced meat and fauee in the middle, and the fpliti pettitoes round it. Garnifli with, fliced lemon. 0/' dr^JJing Steaks, Cutlets, ^/zJCollops* Directions for Broiling, HE fire mutt be clear, brilk, and not want ftrrn’ng: and the gridiron mutt be very clean, and rubbed well ' with a piece of paper, or linnen cloth, after it is heat¬ ed. But lay your meat to be broiled upon it before it be too hot, and never batte any thing upon a gridiron j - for that would raifc a fmoak, which would fpoil the meat. At the fame time the gridiron is fet on the fire, letl a diili upon ,a chafing-difti of hot coals, to receive the^‘ fteaks as they broil, in order to keep them hot. Ru?np, and other beef Jieaks, fliould not be above half an inch thick, and lie on the fire till that fide be done, and then, and not before, turn the fteak. 'When the' other fide is turned there prefently rifes a fine gravy on ; the top of the , fteak, which mutt not be fuffered to run away. But if they h't mutton or pork they mutt be turned quick on the gridiron. In all cafes have a hot difli ready to receive “them, , and carry them covered to table : for'the great nicetj^ is tp have fteaks hot and full of gtavy. ' The general fauce for fteaks is horfe-radifh fof beef,|. muftard for pork, and girkins pickled for mutton;- But in the feafon, I would recommend a good fallad, green cucumbers, gr feiery for beef awd foutton, and infallibly Various tUays^of nieat, See. 15^-; and green peas for lamb Iteaks. All which- fauces are.- ferved up in. faucers, oc plates, dillindi from the- meat. Beef STEAKS io broil.. ■ The rump is accounted thefineft part for a beef fteak*. Cut it half an inch thick. Seafon the fteak with ai mixture of pepper and fait, and lay it on the gridiron.. Do not turn the fteak till one fide be enoughand when the other ftde has been turned a little while, a- fine gravy will lie on the top- of it ; which you mult take care to preferve y and lift it all together with a pair of fmall tongs, or carefully with a knife and^fork, into a hot difti, and put a little piece of butter under it, which will help to draw out the gravy. And fome palates like it with alhalot or two, or a fine onion, . ftired very fine in the difti or platei Others of a higher relifti will have their plate, rubbed with roccombole, or , afta-foetida. Beef STEAKS to fry.. Beat them well with a rolb’ng-pin j fry them in butter over a quick fire till brown : W’hen enough pour off the fat, and put them into a frying-pan with a little gravy, an onion fiired very fmall, a fpoonful of catch-t up and.a little fait. I'hicken it with butter and flour, fo as to be as thick, as- cream: and garnifli with pickles . or horfe-radifti. Or, Having beaten the fteaks well, fry them in half a > pint of ale that is not bitter : and whilft they are fry¬ ing cut a large onion fmall, fhred fome parfley, and a very little thyme, which, with a little grated nutmeg, and a little pepper and fait, roll in a piece of butter,. and then fome flour, and put all into the ftew-pan, ^ and fhake them all together. And when the fteaks become tender, and the fauce of a fine thicknefs, difti k up. Or, Cut the lean by itfelf. Beat the fteaks w«II» Fry i . them i6o rhe PRACTICAL COOK. them in juft as much butter as will moiften the pan. Pour out the gravy as it runs from the meat. Turn: them often. Do them over a gentle fire. Fry the fat by itfelf, and lay it upon the meat. Then put a glafs of red wine, half an anchovy, a little nutmeg and ground pepper, and a fhalot cut final], into the gravy ; give it a boil or two. Seafon with fait agreeable to palate, and you may add a little Cayan pepper, if you like it. Pour this fauce over the fteaks, garnifli with borfe-radifti fcraped, and pickles, and ferve it up. Beef steaks rolled. Take two pounds of beef fteaks ; flat them with a cleaver: and having made a force meat of a pound of veal beat fine in a morter, the flefh of a large fowl cut fmall, and half a pound of cold ham alfo chopped ftnall, and the kidney-fat of a loin of veal chopped fmall, a fweetbread cut in little pieces, an ounce of truffles and morels, firft ftewed and then cut fmall ; fome parfley ; the yolks of four eggs, a nutmeg grated, a very little thyme, a little lemon-peel cut fine, a lit¬ tle pepper and fait, and half a pint of cream ; mix all together, ftir it all together over a flow fire for eight or ten minutes; and then lay it on the fteaks, roll them up firm, of a good fize, and put a little fkewer into them;, put them into the ftew pan, and fry them of a nice brown ; then pour all the fat quite out, and put in a pint of good fried gravy (as in page 56), put one fpoonful of catchup, two fpoonfuls of red wine, a few muftirooms, and let them ftew for a quarter of art hour. Take up the fteaks, cut them in two, lay the cut fide uppermoft, and pour the fauce over them, Garnifh with lemon. Beef steaks in the French manner» Broil the fteaks till half done. Then cut them in fquare pieces and put them into a ftew-pan with a lit¬ tle red wine, a fpoonfuLor two of gravy,^ feafoned ' ' 1 with Various u'ays of drrjfng Bulcher’j meat^ Sic. t6x with fait, pepper, and fhalofs. Add a little vinegar, and it beins; covered very dole, let ail fimmer on a flov/ fire half an hour. See to flew Beef {leaks. Beef collops to clref . Cut the collops or fleaks about two inches long. Beat them with the back of a knife very well. Sea- fon them with a little grated nutmeg. Flour them a little. Lay them in a ftew-pan with as much water only as you think will do for fauce ; add half an onion cut fmall, a little lemon-peel grated or fhred very fine, a bunale of fweet herbs, a little pepper and fait, and a piece of butter roiled in flour. Set thefe on a flow fire : when they begin to fifnmer flrir them a little ; and when they begin to be hot, ten minutes will do them thoroughly j always taking care that they do not boil. Take out the fweet herbs. Pour all the reft together into a difh, and lend it to table. Note^ The infide of a firloin of beef may be done in the fame manner, the day after it has been roafted 5 only do not beat it; but cut the collops thin. To make Collops of cold beef. Take off the fat from the lean of the infide of a cold furloin of beef. Cut it in thin fmall bits. Boil ' as much water as may ferve Ibr fauce, and in it an ; onion cut'very fmall, a bundle of fweet herbs, a little I pepper and fait. When thefe have boiled, put in the ii collops or meat, with a good piece of butler rolled in I; flour. Shake it round ; flit it, and when the fauce is \ thick, and the meat done, take out the herbs, pour all i into the difh ; and this will make a better dilh than ( that made of raw meat. i Beef steaks and Oysters. !i; Take tender beef {leaks ; pepper them to your mind, » without fait, (which would make them hard) broil { them as directed before on page 159, or, as feme choofe i rather ^Ihe PRACTICAL cook; rather to do it, turn them often, till they are enough^ which i.'s known by their feeling firm: Then fait them to your mind. For the fauce take oy^ers with their liquor, and waih them in fait and water : let the oyfter-liquor iland to fettlcj and then pour off the clear : ftew them gently in this,, with; a little mace or nutmeg,, fo'me whole pepper, a clove or two ; and take care you do not ftew them too much, for they will be hard when they are almoft enough, add a little white wine, and a piece of butter rolled in flour to thicken it. JV. B. Some will put an anchovy, or mufhroom- catchup into this fauce j which will make it very rich. CoLi-DPs of Hung beef Mutton,, or Bacon and Eggs. Cut the beef, mutton, or bacon Into thin flices ; broil them nicely ; lay them in a^difh,before the fire; have ready a ftew-pan-of water boiling ; break as many eggs as there are collops,. one by one into a cup, and pour them into the ftew-pan. And when the whites of. the eggs begin to harden, and' all Jook of a.j. clear white, take them up one by one, with a. flice,.^ and lay them one by one on the collops. ScoTCH-coLLOPs to make.. Gut a fillet of veal into thin, flices, and Kaivih^* beaten them very thin with a.rolling-pin, and feafonea. them, with mace, , pepper and fait, fry them over a quick, fire but not over-brown. And then move- them into a ftew-pan, in which have a pint of gravy,, two or three fpoonfuls of’ white, wine, the yolk of an- egg and a little cream mixed together, a piece of but¬ ter rolled irt flour two fpoonfuls of oyfter pickle or ■ mufhroom pickle, a little grated nutmeg and lemon-v p^’el, and. a little fait. Let them boil^ but not too- much, over a ftove, keeping them, fliaking till it be oF a proper thicknefs. Take tne fat part of the veal,^ AufF it with forced meat i boil it^ and when enough i* ^’’arrous ways cf JrejJing Kutcher’^ meat^ &C. 163 Iny. it in the middle of the difh with the collops ; and ]ay about the collops Hices of crifp bacon, and forced' meat balls and muflirooms pickled. Garnijfh with- oyflers fried and lemon lliced. N. B. It does as well without cream, and very well without gravy ; only put iiv juft as much warm water^. and either red or v/hite wine. , Igarnifli the difli with fliced lemon,. ScoTCH-coLiiOPs //7 French way. ^ Lard thin flices of veal with.bacon, and pour half a-, lint of boiling ale over the meat tilJ the blood is out, ' 'md then pour off the ale into a bafon. Strew a few fweet' 164 Th PRACTICAL COOK. fwcet herb* chopped finall over the veal, and fry it in butter, flouring it a little, till enough. Pour the but¬ ter avt'ay. Lay the collops in a difh with little thin pieces of toafled bacon laid round ; and pour upon the meat a fauce made of the ale, two anchovies, a glafs of white wine, two yolks of eggs beaten up,, with a little grated nutmeg and lemon-peel, fome pep¬ per and fait, and a piece of butter, lliook about dex- troufly till thick. Garniflli with lemon. ScoTCK-coLLOPS larded. Prepare a fillet of veal, cut into thin flices, cut ofF the fliin and fat, lard them with bacon, fry them brown, then take them out, and lay them in a difh, pour out all the butter; take a quarter or a pound of butter and melt it in the pan, then ftrew ro .a handful of flour ; flir it till it is brown, and pour in three pints of good gravy, a bundle of fweet herbs, and art onion, which you muft take out foon ; let it boih a little, then put in the collops, let them ibew half a' quarter of an hour, put in fome forced meat balls fried, the yolks of two eggs, a piece of butter, and a few pickled mufhrooms ; ftir all together for a minute or two till it is thick; and then difli it up. Garnifk with lemon. White Scotch-COLLOPS-. After you have cut your veal in thin flices, lard it with bacon ; feafon it with cloves, mace, nutmeg, pepper, and fait, fome grated bread, and fweet herbs. Stew the knuckle in as little liquor as you can, a bunch of fweet herbs, fome whole pepper, a blade of mace, and four cloves ; then take a pint of the broth, flew the collops in it, and add to it a quarter of a pint of white wine, fome muflirooms, a piece of butter rolled in flour, and the yolks of two eggs ; flir all together till it is thick, and then diflx it up. Garnifti with Itmon. Veal Vanous ways of drejfing Butcher'^ mcat^ kc. 165 Veal cutlets. Cut the veal in fiices, iard them with bacon. Sea^ fon them with pepper, fait, and grated nutmeg, fwedt marjoram and lemoh thyme. Waft them over with egg hrid, and then flrew the feafoning upon the veal. Dip them in melted butter, and wrap them in white paper buttered ; "broil them on a gridiron, a good diftance fiom the fiiet and when they are done enou'^h take off the paper, and ferve them up with arav'^v .and the dift garnifted with fliced lemon. ^ Veal cutlets cooked at PoNTACK’r. • Cut a neck of veal into ffeaks, and fry them in Butter: and, having made a ftrong broth of the fera^- end, boiled with two anchovies, two nutmegs, fonte lemon-peel and parfley ftred very fmall, and browned with a little burnt butter, put the cutlets and a glafs •of white wine into this liquor. Tofs them up toge¬ ther : thicken with a bit of butter rolled in flour : and dift all together. Squeeze a Seville orange over it and ftrew as much fait as ftall give a relift. ^ Or, Cut a neck of veal in joints, and flatten them with a bill. Cut off the ends of the bones, and lard the ; thick part of the cutlets with four or five pieces of (bacon. Seafon them with nutmeg, pepper and fair. :Dip them in egg : and then ftrew them with bread* crumbs and^ fweet herbs ftred very fine. Broil them Before the fire, or fry them. And when enough ferve tfiem'up wdth a little brown gravy fauce. Garnift' V’ith fliced lemon. Mutton cutlets cooked at Pc^ntackB. 7 'ake a handful of grated bread, a liftlc thymr and I parfley'., and lemon peel ftred very fmall, with fomc iliuutrneg, pepper and faltj then take a loin of mutton, cut i 66 The PRACTICAL cut it into {leaks, and let them be well beaten ; then take the yolks of two eggs. Rub all over the {leaks. jStrew on the grated bread with thefe ingredients mixed together. Make the fauce of gravy, ivjth a Ipopnlul or two of claret, and a littlq anchovy. . .. FRIED ^2^ B A K E D MEATS. Houu to FRY a LOIN of Lamb. C UT the loin into thin fleaks, and having feafoned them to the palate with pepper, fait, and a little nutmeg grated, fry them in frefh butter, turning them with a flice, till they be enough. Then take them out of the frying-pan, and lay them in a clean difb before the fire to keep hot, till you can make the fol¬ lowing fauce. -r Pour out the butter in which the {leaks were fried. Then dredge the pan with flour. Pour in a quarter of a pint of boiling water, a fpoonful of catchup, and put in a piece of butter. Shake alj to¬ gether, and having given it a boil or two up, pour the liquor over the fleaks, and ferve it up to table with pickled cucumbers, or green cucumbers, or fallad, ac¬ cording to the feafon of the year. ■’ N. B. A loin of mutton^ or any mutton chops may be ^ fried in the fame manner. O In a more elegant manner. Cut the {leaks thin. Beat them with a rolling-pin. Seafon them with a little fait and pepper. Fry them in half a pint of ale, and cover them clofe. When enough take them out, and lay them in a difh to keep hot before the fire. Pour the liquor into a bafon. Then put into the frying-pan half a pint 6f white wine, a few capers, a litde grated nutmeg and fait beat up together in the yolks of two eggs. To which add the liquor they were fried in, and keep ilirring this fauce one way only continually till it be thick. Then YTiuoxxiways of dreJftng'EnicntT's traat^ Uc. 167 i Then put in the lanlb that has been fried, and fhake i dt in the pan three or four minutes. Which done, f, difti the (leaks, and pour thefauce out of the pan over I them. Garnifh with fried parlley, and diced lemon, I or famphire, if to be bad. See to (lew beef fcaks. To fry COLD Veal. Cut it in pieces as thick as a half crown. Dip I ithem in the yolk of an egg. Grate a little nutmeg 'Over them ; and drew them with, or roll them in a 1 mixture of crumbs of bread, a few fweet herbs rub- Ibed to powder, and lemon-peel grated. Then put them in hot butter, juft enough in the pan, as will .fry them. In the mean time make a little gravy of the veal bone ; which, when the fry is enough, and taken out,of the pan, and the pan fufficient-ly dredged with flour, and well ftirred, muft be put in, with a ; little juice of lemon, and boiled up once or twice. 1 Then pour it over the veal ; and garnifh with lemon Iftided. Or, Put thin dices of cold veal into the following mix- : ture, viz. Half a pint of milk, a little grated nut¬ meg, a very little lalt, a fmall bit of butter rolled in dour, and a fpoontul of niufhroom pickle or catchup, beat up with the yolks of two eggs ; ftir all together till the fauce becomes thick. Then pour it into a di(h ; and g^irnifh with diced lemon and red beet-root. N B. The bed end of a cold breafi of veal, fried ( a’hd drained well from the fat, eats well with this ftuce ; -poured upon it And a cold fowl fkinned, and done .1 this way, makes a pretty difli. To fry Tripe. Cut the tripe into pieces about three inches broad ; dip them into batter made of yolks of eggs and dour. Fry them of a fine brown. When enough lay them in i i68 The PRACTICAL COOS. in a dilli to drain ; and afterwards put them into a warm difli, and fend them to table with butter melted thick, and Durham muilard ready made, in a cup or pot. To FRY Sausages. Take half a pound of faufages, Dice four middling fize apples in pieces as thick as a crownpiece. Cut two more apples in quarters. Fry the flices with the faufages of a fine light brow'n. And when you find them done enough, lay the I'aufages in the middle of the difh, and the apples round them : and garniflt the difli with the quartered apples. N, B. Stewed cabbage, or peas-pudding heated, cats very well with fried faufages. See Fricafees and Ragoo’s, Collops and Steaks. BAKED MEATS. How to BAKE a Pig. I? LOUR the pig w'ell, and. rub it over with butter, ^ having put a handful of fage cut fine in the belly. Then lay it upon two large fkewers or flicks, in a large difh, to keep the belly and feet from touching the bottom. Butter the difh in which the pig is laid, and place it in the mouth of the oven. When the pig is enough, draw it out of the oven, rub it well all over with a buttered cloth. Then put it in again, and let it continue in the oven till the (kin be perfectly dry ; when you mufl take it out. Lay it in the difh in which it is to be ferved up to table ; in which cut off the head firft, and then fplit it quite dov/n the back, and lay the two halv.-s with back to back, and the fkin uppermoft in the difh. Split the head, take oft' the eais, and lay the jaws and the ear ■ on the brim to garnifh the difh. Take the brains, and pour .off the gravy from the difli in which the pig W'as-baked ; put thefe to a little veal or beef gravy, and a little pitce of butter rolled in flour : boil this mixture up, and Various wayi of drejfwg'butcher’s meat^ &c. 169 anJ put it.into the difh : which, with the fage baked ill the belly of the pig, will make good well-fcafoned fauce. Preferve a little gravy fauce in a bafon, in I cafe it may be wanted : for it is not well to fill the ! difli too full with fauce. ' To hake a LEG of Beef. Cut and hack a leg of beef, and, being well clean- j ed, put it with a bundle of fweet herbs, two large 1 onions ftuck with half a dozen cloves, a blade or two \ of mace, a piece of carrot, a quarter of an ounce of ill black pepper whole, and as much of long pepper, and i a quart of ftale beer, into a large eartlien pan. Fill i it up, fo as to cover the meat, with water. Tie the earthen pan down clofe with brown paper rubbed with ■ butter. Sfend it to the oven, and let it be well baked, f which requires fix hours at leaft. ^Vhen it comes home-take out the naeat, and ftrain the liquor through a coarfe fieve. Pick out all the fincws and fat, and 4 put them into a fauce-pan with a few fpoonfuls of the i gravy, a little red wine, a little piece of butter rolled 1 i in flour. Shake the fauce-pan often, and when the fauce is hot and thick difli up the beef, and fend it to table. To hake an Ox cheek or head. Cleanfe it well in water ; bone it; but preferve the bones : feafon it, as direfted for a leg of beef. Lay it in a large earthen pan with the fame ingredients as for a leg of beef ; with all the bones at the bottom of the pan. Cover it with water. Tie it down tight with brown paper. Let it fland all night in the oven ; 4 only taking care that it does not boil over. Take it up when enough. Pour the gravy, it has made, clean ; Ifrom the fat; and pour it into the ftrong beef gravy , prepared for that purpofe. Difli the flcfli of the ox~ kheeky and ferve it up with the gravy, either in the difli, n or rather in bafons. T CT^ 1 J. 0 I 170 The PRACTICAL 'CGOX. "To bake a Calt’s head. Take the head, pick it and waih it very clean ; take an earthen dilli large enough to Jay the head on., rub a little piece of butter all over the difh ; then lay fome long iron fkewers acrofs the top of the difli, and lay the head on them ; fkewer up the meat in the mid¬ dle, that it does not lie on the difh ; then grate fome nutmeg all over it, a few fweet herbs Hired fmall, fome crumbs of bread, a little lemon peel cut fine ; and -then flour it all over ; Hick pieces of butter in the eves, and all over the head, and floar it again. I^et it be well baked, and of a fine brown. You may throw a little pepper and fiilt over it, and put into the difli a piece of beef cut fmall, a bundle of I'weet herbs, an onion, fome whole pepper, a blade of mace, two cloves, a pint of water, and boil the brains with fome fage. When the head is enough, lay it on a difli, and fet it to the fire to 4 ceep warm. Then ,fiir it all together in a difli, and boil it in a fauce-pan, firain it off, and put it again into a fauce-pan, adding th.ereto a lump of butter rolled in flour, and the Page and brains chopped fine ; two fpocnfuls of red wine, and one of catchup. Boil them all together. Then beat the brains v.’cll and mingle them with tlie faucc. Pour it all into the difh and ferve it up.—Obferve, you inuft not cut the tongue out, but bake it in the head. • N. B. A jheef i head is baked the lame way. To bake Lamb and Rice. Take a neck and loin of lamb, half roafl: it, take it up, cut it into fteaks, then take half a pound of rice, put it into a quart of good gravy, with two cr three blades of mace, and a little nutmeg. Do it over a Hove or flow fire till the rice begins to be thick.; then take it off, flir in a pound of butter, and when that is quite melted flir in the yolks of fix eggs, firft beat; then take a difli and butter it all over; take the ffeaks and put a little pepper and fait over them, dip them in a lixdc melted butter, lay them into the difh, pour ! ' ... t'i 1 Various Wisys of drefing Butcher’ msat^ See. 171 pour the gravy which comes out of the (leaks over them, and then the rice ; beat the yolks of three eggs and pour all over; fend it to the oven, and bake it better than half an hour. ,1 Bc7^cy/ Mutton chops. Take a loin or neck of mutton, cut it into (leaks, put fome pepper and fait over it, butter your difn and lay in your (leaks ; then take a quart of milk, lix eggs beat up fine, and four fpoonfuls of flour ; beat the flour and eggs in a little milk firft, and then put the reft to it, put in a little beaten ginger, and a little fait. 1 Pour tliis over the (leaks, and fend it to the oven : an hour and an half will bake It. To hake Ox-palates. When you fait a tongue, cut oft' the root, and take fome ox-palates, walh them clean, cut them into fix or (even pieces, put them into an earthen pot, juft I cover them with water, put in a blade or two of mace, I twelve whole pepper corns, three or four cloves, a i little bundle of fweet herbs, a fmall onion, half a I fpoonful of rafpings ; cover it clofe with brown paper, i and let it be well baked. When it comes out of the I oven, feafon it with fait to your palate. RULES to he ohferved in ROASTING. Eeftdes the general rules premifed on page 8r, it « will be neceftary to lay down the following particular ij directions, for the help of thofe wLo want inllrudlion ii in the pradlice of roafting the feveral things mentioned li in this Treatife. Therefore, I In the firft place, take great care the fpit be very I clean; and be fare to clean it with nothing but land I and water. Wafh it clean, and wipe it with a dry cloth ; for oil, brick-duft, and fuch things, will fpoil ^ your meat. < To roaft a piece of hcef about ten pounds will take 1 1 an hour and a half, at a good fire. Tv/enty pounds I 2 weight > 17 ^ -riH PRACTICAL COOK. .■weight will take three hours, if it be a thick picce*^ but if it be a thin piece of twenty pounds weight, two hours and a half will do it ; and fo on accordijig to the weight of your meat, more or lefs. Obferve, in frofty weather your beef will -take half an hour longer. A leg of niulton of fix pounds will take an hour at a quick fire ; if frofty weather, an hour and a quarter; nine pounds, an hour and a half; a leg of twelve pounds, will take two hours ; if frofiy weather, two hours and a half ; a large faddle of mutton will take three' hours, bccaufe of papering it,; a fmall faddle will take an hour and a half, and fo on, according to the fize ; a bread; will take half an 'hour at a quick fire ; a neck, if large, an hour ; Tf very fmall, a little better than half an hour ; a fhouldcr much about the fame time ,as a leg. Pori: mufl: be well done. To every pound allov.^^a quarter of an hour ; for example ; a joint of twelve pounds weight three hours*, and fo on ; if it be a .thin piece of that weight two hours will roafl: it. JDire^ilons xonceming beef, mutton, and pork. Thefe three you may bafie with line nice dripping. Te fure your fire be very good a:id brifk ; but do not lay your meat .too near the fire, for fear of burning or ■ficorching. ' Veal takes much the fame time roafting as pork ; but be fare to paper the fat of a loin' or fillet, and bafie your veal with good butter. Honfe-larihy if a large fore-quarter, an hour and-a half ; if. a fmall one, an hour. The. outfide muft be papered, 'hafted with good butter, and you muft have a very quick li*e. If a leg, about thi.ee quarters of an hour; a neck, a breafi or rnoulder, three quarters of an hour-; if very fnaail, half an hour will do. K pig if juft killed, an hour ; if killed the day be¬ fore, an hour and a quarter if a very large one, an hour I Varidus %vays of drefmg ButcherV meat^ See. 175' hour and a half. But the beft way to judge, is when the eyes drop out, and the fkin is grown'very hard ; I then you muis rub it with a coarfe cloth, with a good ■ pjece of butter rolled in it, till the crackling is crifp II and of a fine light brown. i A Ijarc ; you muft have a quick fire. If it be a il: ffnall hare, put three pints of milk-and The PR A GTI’eA-'L" e^aOK. of other white wine j but take care to kee^^ your cullis very thin, fo that you may take the fat well off and clarify it. To clarify it, you mufl put it in a ftove that draw's w'ell, and cover it clofe, and let it boil without uncovering, till it boils over ; then uncover it, and take off the fat that is round the flew-pan, then w'ipe it off the cover alfo, and cover it again. hen your cullis is done, take out the meat, and ffrain your cullis through a lilk ftrainer. This cullis IS for all forts of ragoos, fowls, pies, and terrines. Cullis the Italian way. Put into a f}ew*pan half a ladleful of cullis, as much cfience of ham, half a ladlcful of gravy, as much of broth, three or four onions cut into fiices, four or five cloves of garlick, a little beaten coriander-feed, with a lemon pared and cut into fhces, a little fweet baftl, mufhroomss, and good oil ; put all over the fire, let it flev/ a quarter of an hour, take the fat w'ell off, let it be of a good taffe, and you may ufe it with all forts of meat and fifii, particularly w'ith glazed fifh. This lauce will do for two chickens, fix pigeons, quails, or ducklings, and all forts of tame and wild fowl. Cullis of craw-fifl). You muff get the middling fort of craw-fifh, put them over the fire, fcafoned with fait, pepper, and onion cut in fiices ^ being done, take them out, pick them, and keep the tails after they are fcalded, pound the reft together in a mortar ; the more they are pound¬ ed the finer your cullis will be. Take a bit of veal, the bignefs of your fill, with a fmall bit of ham, an onion cut into four, put it in to fwcat gently : if it flicks but a very little to the pan, flour it a little. Moiffen it with broth, put in it fome cloves, fweet ba-. fil in branches, feme mufhrooms, with lemon pared and cut in fiices : being done, fkim the fat well, let it be of a good taffe ; then take out your meat with a fkimmer, and go-on to thicken it a little with efl'ence of Extraordinary or made Dijhes, ifj7 of ham : then put in your craw-fi(h, and ftrain it off. Being ftrained, keep it for a firft courfe of craw-fifh. To make a white Cullis. Cut veal into fmall pieces, and fome thin Oices of ham, and two onions into four pieces each. Moiftcn thefe with broth feafoned witli mufiirooms, a bunch of parlley, green onions, three cloves, and flew them all over a flow fire. When enough take the meat and roots out with a fkimmer, and put in a few crumbs of bread, and let them flew foftly. Then take the white part of a fowl, pound it in a mortar, and mix it with the cullis : but do not let it boil : and if the cullis does not look very white, add to it two dozen of blanched fweet almonds pounded, and a glafs of milk._ When the cullis is brought to a good tafle and look, ftrain it oft'; and keep it warm for ufe in a fmall kettle : and you may ufe it for white loaves, white cruft of bread, - and bifcuics. To FORCE the In fide, of a SURLOIN ^ Beef. Spit the meat, and with a fiiarp knife carefully lift up the fat of the infide ; and take out the meat dole to the bone. Chop thismeac with a pound of fuet, a pound, of crumbs of bread, a little thyme and lemon peel, pepper and fait, a little Cayan^ half a nutmeg grated, and two fhalots, each chopped fine and well mixed with a glafs of wine. Then put this meat fo mixed in the fame place ; cover it with the fkin and fat, fkewer it dowm, and cover it with writing paper, which muft not be taken off till the meat is all in the dilh. In order to make good fauce, boil a quarter of a pint of red wine, and two fhaiots firred fmall. Pour this into the difn, and mixing with the gravy that runs from the beef, it will eat well. Or\ . . " — . Roaft the furloin, and lay It In the difh with the infide uppermoft. Then lift up the fkin, and hack and cut the infide very fine ; ftiake a little pepper and' I 5 fait, 17S The. PRACTICAL COOK. fait, and two flialots cut very fine, or a little Cayan, over it: cover it with the fkin, and ferve it up to table. N. B. A rump or other piece of roufting beef may be forced in the fame manner. To ROLL a Rump of Beef. Cut the meat whole off the bone. Slit the infide from top to bottom, keeping the fkin whole. Spread it open ; and having prepared a mixture made up of the flefli of two fowls, an equal quantity of beef fuet, as much boiled ham, all well fhred, a little pounded pepper, an anchovy, a nutmeg grated, a little thyme, a good deal of parfley, a few mufnrooms, chopped all together, and beaten in a mortar, with a half piiit ba- Ibn of crumbs of bread, and the yolks of four eggs, lay it upon the meat, cover it and roll it round j flick a iTcewer in, and tie it crofs and crofs with packthread, to keep it together. Then having ready a pot, or large fauce-pan, juft fufficient to hold the contents, lay in it a layer of bacon and a layer of beef cut in thin flices ; a piece of carrot, fome whole black pep¬ per, a little mace, a faggot of fweet herbs, and a large onion ; lay the roll of beef upon ihefe ingredients,' and, putting juft water enough to cover the beef, fhut it down clofe, and let it flew over a flow fire, and very flowly, for eight or ten hours. When, by flicking a jfkewer into it, you find the beef tender, take it up, and fet it before the fire well covered, to keep it hot, while the following fauce can be made.—Boil the gravy or liquor in which the beef has been ftewed till it be rich. Then ftrain it off j add fome chopped mufhrooms, and truffles and morels cut fmall, two fpoonfuls of red or white wine, and a piece of butter rolled in flour. Boil thefe up together. And having uncovered the meat before the fire, bafte it with butter, and ftrew it with crumbs of bread. Then difh it, and pour the fauce over it. Beef 179 I Extraordinary or made Dijhes, |l Beef d la daub. V Lard a buttock or rump of beef; then fry it brown i in fweet butter, and put it into a pot that will juft hold I it, with fome hot broth or gravy, a bundle of fweet i] herbs, an onion ftuck with cloves, a little mace and I whole pepper. Stew it four hours, or till you find the ) meat tender, and then feafon it with fait. Difh the beef and pour over it the following fauce, made of half a pint of gravy, two fweetbreads cut into eight pieces, fome morels and trufUes, palates, muihrooms, i and artichoke-bottoms, boiled altogether, and thick¬ ened with a piece of butter rolled in Hour and boiled in it. And garnifti the difa with fried fippets, and forced meat rolled in pieces about an inch and half long, dipped into butter and fried brown. j Beef « /r; mode another way (See p. 132). !: Cut a buttock of beef, or the thick Hank into pieces ^ of about two pounds weight each ; lard them with ba- i con : fry them brown ; and, furnifhed with a pot juft 1 fufticient to hold all, put (hem into it with two quarts } of broth or gravy, an onion, a bundle of fweet herbs, j and fome mace, 'Jamaica pej)per, black pepper whole, i grated nutmeg and fait. Cover it clofe, ftew it till it 1 be tender. Skim oft’ all the fat : lay the meat in a ' difli, and ftrain the fauce or liquor (in which it was boiled) over it—^I'his is a good dilh hot or cold. To FORCE a Tongue. Boil it tender ; and let it ftand till cold. Then cut 1 a hole at the root end of it. Take out fome of the « meat, and chop it with as much beef fuet, a few ap- • pies, a little pepper and fait, beaten mace, grated nut¬ meg, fweet herbs, and the yolks of tv/o eggs, and with this mixture ftuft' it. Cover the end with a vCal . caul or buttered paper. R.oafl; it ; bafte it with but¬ ter, and difhr it up with a gravy in the difti made of flrong beef gravy, a little melted butter, the juice of 16 an ‘i8o^ The PRACTICAL COOK. an orange or lemon, and a little grated nutmeg, boil¬ ed up, Ti? force a Leg of Lamb. Cut a long flit on the back fide of the leg, fo as not to deface the other fide. Chop the meat (cut out of the flit) with marrow, half a pound of beef fuet, fome oyflers, an onion, an anchovy, a little lemon- peel, mace and nutmeg beaten, and a bundle of fweet herbs. Then beat all thefe together in a mortar, and with this mixture fluff it up in the fhape it was be¬ fore, few it up, and rub it over with the yolks of eggs beaten, fpit it, flour it all over, lay it to the fire, and baffe it with butter. An hour will roaft it. You may bake it, if you pleafe, hut then you muft butter the difli, and lay butter over it. Cut the loin into fleaks ; feafon them with pepper, fait, and nutmeg, lemon- peel cut fine, and a few fweet heibs; fry them in frefli butter of a fine brown, then pour out all the butter, put in a quarter of a pint of white wine, fhake it about, and put in half a pint of ftrong gravy, wliere- in good fpice has been boiled, a quarter of a pint of oyfiers and the liquor, fome muflirooms and a fpoonful of the pickle, a piece of butter rolled in flour, and the volk of an cq? beat : flir all thefe together till it is thick, then lay vour leg of lamb in the difli, and the loin round it; pour the fauce over it, and garnifh with lemon and fried parfley. To Jiew a Lamb or Calf’^ head. Wafh and pick it clean. Lay it in water for an hour. Firft take out the brains, and then with a fharp knife bone it. Take care not to break the meat. Take the tongue out : and the two eyes. Then take two pounds of veal and as much beef fuet, a good piece of grated lemon peel or cut very fine, a grated nutmeg, two anchovies, a very little thyme. Chop all very well together, with two Hale rolls grated, and the yolks of four eggs. Save enough of this meat to make Eiftraordinary or made Dtjhts, - i8x, make twenty balls. Then take half a pint of frefh muihrooms, clean peeled and wafhed ; the yolks of i five eggs chopped : half a pint of oyfters or cockles clean waflied and ftewed. With this mixture fluff the I flefh cut off the head ; and tie it up with packthread. Then put it into two quarts of gravy with a blade or two of mace. Cover it clofe, and let it flew over a fiovv fire for two hours. In the mean time beat up the brains with fame le- " mon thyme and parfley fhred very fine, half a nutmeg grated, and the yolk of an egg. Then fry half the brains in dripping, in little cakes : and fry the balls : keep them both hot by the fire. Take half an ounce of truffles and morels. Then flrain the liquor the head was flewed in ; enrich it with the truffles and morels, and a few mufhrooms. Boil all together : then put in the refl of the brains, that were not fried. Stew them together for two minutes : pour the liquor thus prepared over the head, and lay the balls and brains round it. Garnifh with fiiced lemon, and fried py Iters. V * d difgnlfed Leg c/Veal and Bacon. i Lard the veal all over with flips of bacon and a lit¬ tle lemon cut very thin, and boil it with a piece of f bacon : when enough, take it up ; cut the bacon into t flices ; and having ready fome dried fage and pepper rubbed fine, rub it over the bacon. Lay the veal in the difh and the bacon round it ; flrew it all over r with fried parfley ; and have green fiiuce in cups, made k thus. Take two handfuls of forrel, pound it in a « mortar and fqueeze out the juice ; put it into a fauce- I pan with fome melted butter, a little fiigar, and the juice of lemon. Or you may make it thus; beat two ■ handfuls of forrel in a mortar, with two apples quar- i tered ; fqueeze the juice out, and mix. it-with the juice of ' a lemon or a little yinegar ; and fweeten it with fugar. 1 i8a The PRACTICAL COOK. To drefs a Ham a la hraife. Cut oiF the knuckle ; take off the fwerd, and lay it in water to freflien. Then tie it about with a firing, and lay the ham in a convenient pan with the fat fide uppermoft, upon a bed of diced bacon and beef, well feafoned with fpices and fweet herbs, fome chives and parfley, and with onions, carrots and parfnips diced, and cover it with dices of beef, and then with a layer of dices of bacon ; and with the fame quantity and fort of roots and herbs as are laid under the ham. Th«n put a fufficient quantity of water ; clofe it down, and flop it clofe with pafte, to preferve the fleam : put die both over and under it, and let it flew with a very dow dre for twelve hours. When taken up, dredge it well with grated bread, and brown it with a falamander. Then difh it upon a clean napkin, and garnidi with raw pardey. If this difh be eaten hot, make a ragoo of a veal fweetbread, livers of fowls, cocks-combs, mufhrooms and trudles, tolled up in a pint of good gravy, fca- foned to the palate ; a glafs of red wine, and a piece of butter rolled in dour. Then brown the ham as above. Take the liquor it was flewcd in : firain it ; fkini all the fat oft: put it to the gravy, and boil it up, Ta roajl a Ham or Gammon of Bacon. Take off the fkin or fwerd. Lay the ham or gam¬ mon in lukewarm water for two or three hours, ac¬ cording to its fize : then lay it in a clean pan, and pour upon it a bottle of Madeira^ or good Port will do as well, and let it foak for ten or twelve hours. When fpitted, cover the fat fide with white paper l and pour the remains of the wine out of the pan into the dripping-pan, and bafle it with the fame all the time it is roafling. When roafled enough take off the paper, and dredge it well with grated bread and pardey ihred very dne. Make the dre brifk, and brown Extraordmary or made 'Di/hes. 183 j| brown it well. When eat hot,, garnifli with rafpings V of bread ; if cold, ferve it up on a clean napkin, and j garnifli with green parfley. T'o FORCE a Fom^l. , Choofe a good fowl drawn and well picked. Slit j the fkin down the back, and feparate the flefh from I the bones. Adince it very fmall, and mix it with a ’ pound of beef fuet well flired, a pint of large oyfters chopjVd, two anchovies, a flialot, a little grated bread, and fome fweet herbs. Shred all together very well, . and mix them up with yolks of eggs. Then turn I thcfe ingredients upon the bones of the fowl : draw ) the flein over it ; few up the back j and either boil the \ fowl in a bladder, an hour and a quarter, or roafl; it. * Then flew oyflers in gravy : bruiie in a little of the force meat, mix it up with a little frefli butter rolled in flour, and give it a boil. Lay the fowl in a difli, and pour the fauce over it. Garnifli with lemon fliced. Chickens ro^Jled zvith force meat and cu¬ cumbers. Take two chickens, drefs them very neatly, break the breaft-bone, and make force-meat thus ; Take the flefli of a fowl and of two pigeons, with fome flices of ham or bacon, chop them all well together, take the crumb of a penny loaf foaked in milk and boiled, then fet to cool ; when it is cool mix it all together, feafon it with beaten mace, nutmeg, pepper, and a little fait, a very little thyme, fome parfley, and a little lemon peel, with the yolks of two eggs ; then fill your fowls, fpit them, and tie them at both ends ; after you have papered the breaft, take four cucumbers, cut them in two, and lay them in fait and water two or three hours before ; then dry them, and fill them with fome of the force meat (which you mufl: take care to fave) and tie them with a packthread, flour them and fry them of a fine brown ; when the chickens are enough, lay them in the difti and untie the cucumbers. The PRACTICAL COOK. but take care the meat does not come out ; then Jay them round the chickens with the fat fide downwards, and the narrow end upwards. You muft have rich gravy, and pour it into the difh : and garnifh with with fliced lemon. Noie^ One large fowl done this way, with the cu¬ cumbers laid round it, looks very pretty, and is a very good difli. Chickens la hra'ife.. Take a couple of fine chickens, lard them, and feafon them with pepper, fait, and mace ; then lay a layer of veal in-the bottom of a deep ftew-pan, with a flice or two of bacon, an onion cut to pieces, a piece of carrot, and a layer of beef; then lay in the- chickens with the breail downward, and a bundle of fweet-herbs ; after that lay a layer of beef, and put in a quart of broth or w'ater ; cover it clofe, let it flew very foftly for an hour after it begins'to fimmer.- In the mean time get ready a ragoo thus : Take a good veal fvVeetbread, or two, cut them fmalJ, fet them on the fire, with a very little broth or water, a few cocks¬ combs, trufHes and morels, cut final!, with an ox pa¬ late, if you have it ; flew them all together till they, are enough ; and when the chickens are done, take, them up, and keep them hot ; then firain the liquor they were Hewed in, fkim the fat off and pour in ■ your ragoo ; add a glafs of red wine, .a fpoonfuJ. of catchup, and a few mufhrooms ; then boil all toge¬ ther, with a few artichoke-bottoms cut in four, and asparagus-tops. If the lauce is not thick enough, add a little piece of butter roiled in flour ; and when enough lay the chickens in the difh, and pour the ragoo over them. Garnilh with lemon fliced. Or, You may make your fauce thus : Take the gravy the fowls were Hewed in, Hrain it, Ikim off the fat ; have ready half a pint of oyHers, with the liquor iHrained j put them to the gravy with a glafs of white wine. Extraordinary or made ' Dijh'es. iSs" - wine, a good piece of butter rolled in flour; then boil them all together, and pour over the fowls, Garnifli wkh lenioii diced. To MARINATE FoWLS. Take a fine large fowl or turkey, raife the fkin from the breaft-bone with your finger, then take a veal fweetbread and cut it fmall, a few oyfiers, a few muflirooms, an anchovy, fome pepper, a little nut¬ meg, fome lemon peel, and a little thyme ; chop all together fmall, and mixed with the yolk of an egg, fii/fr it in between the fxin and the flefli, but take grdat care you do not break the fkin, and tltcn fiufi* wliat oyfters you pleafe into the body of the fowl. You may lard the breaft of the fowl with bacon, if you choole it. Paper the breafi, and roaft it. Make good gravy, and garnifli with lemon. You may add a few muflirooms to the fauce. To drefs Ducks a la mode. Take two fine ducks, cut them into quarters, fry them in butter a little brown, then pour out all the fat, and throw a little flour over them ; and half a pint of good gravy, a quarter of a pint of red wine, two fhalots, an anchovy, and a bundle of fweet-herbs j cover them clofe, and let them flew a quarter of an hour ; take out the herbs, fkim off the fat, and let the fauce be as thick as cream ; fend it to table, and garnifli with lemon fliced. To drefs a WILD DuCK in the bejl tajle. Firft half roaft it, then lay it in a difh, carve it, but leave the joints hanging together, throw a little pepper and fait, and fqueeze the juice of a lemon over it, turn it on the breaft, and prefs it hard with a plate, and add to it its own gravy, two or three fpoonfuls of good gravy,, cover it clofe with another difh, and fet it over a ftove ten minutes, then fend it to table hot in the difli it was done in, and garnifh with lemon. You i86 rhe PRACTICAL COOK. You may add a little red wine,- and a fhalot cut fmall, il you like it; but it is apt to make the duck eat hard,- unlefs you firfi: heat the wine and pour it in jult as,it is doiie. To drefs Ducks a la hraife. Take a duck, lard it with little pieces of bacon feafon it infide and out with pepper and fait; lay a layer of bacon, cut thin, in the bottom of a flew-pan, and then a layer of lean beef cut thin. Then lay in the duck with fome carrot, am onion, a little bundle of fweet-herbs, a blade or tv/o of mace, and lay a thin layer of beef over the duck. Cover it clofe, and' fet it over a flow fire eight or ten minutes. Then take off the cover and fhake in a little flour ; give the pan a fhake, pour in a pint of finall broth or boiling water ; give the pan a fhake or two ; cover it clofe again, and let it flew half an hour. Then take off the cover, take out the duck and keep it hot, let the fauce boil till there is about a quarter of a pint or lit¬ tle better left: then flrain it and put it into the tlew- pan again, with a glafs of red wine : put in the duck; fhake the pan, andf^^t it flew four or five minutes : then lay the duck in the difh and pour the fauce over it, and garnifli with lemon. If you love your duck very high, you may fill it with the following ingredients : take a veal fvveetbread cut in eight or ten pieces, a few truffles, fome oyflers, a little fweet-herbs and parfley chopped fine, a little pepper, fait, and beaten mace : fill the duck with the above ingredients ; tie both ends tight, and drefs as above. Or you may fill it with force-meat made thus : Take a little piece of veal, take all the fkin and fat off, beat it in a mortar with as much fuet, and an equal quantity of crumbs of bread, a few fweet-herbs, fome parfley chopped, a little lemon-peel, pepper, fait, beaten mace, and nutmeg, and mix it up with the yolk of an egg. You Extraordinary or made DiJfjiS, 187 8 : 5 ’ You may ftew an ox’s palate tender, and cut it into pieces, wirhfome artichoke-bottoms cut into four, and toiled up in the fauce. You may lard your duck or let it alone, juft as you pleafe : I think it bell i without. A Goose drgjpd d la mode. Let the goofe be large and fine, and picked very clean. .Skin it, and cut it down the back. Bone it nicely. Take the fat off. Then take a dried tongue, f boil if, and peel it. Take alfo a fowl and do it in ] the fame manner as the goofe ; fcafon it with pepper, I fair, and beaten mace : roll it round with fome beef , marrow between the tongue. Seafon the goofe with the fame. Put the tongue and fowl in the goofe, with fome beef marrow between them alfo, and few the goofe up again, in the fame form it was in before. Put it into a pot that will juft hold it, with two quarts of beef gravy, a bundle of fweet-herbs and an onion, and the bones of the goofe and fowl. Place fome thin llices of ham, or good, bacon, between the fowl and the goofe. Cover it clofe, and let it ftew an hour over i a good fire. When it begins to boil j let it do very foftly. Then take up the Goofe and Ikim off all the I fat. Strain the liquor; add a glafs of red wine, two ; fpoonfuls of catchup, a veal fweetbread cut fmall, fome ^ truffles, morels, and mufhrooms, a piece of butter I j rolled in Hour, and as much pepper and fait as found I requifite. Put in the goofe again. Cover it clofe, let it ftew hTf an hour longer : then take it up, difh it, 1 and pour the ragoo over it. Garnifli with barberries I aud diced lemon, N. B. You may add fix or feven yolks of hard eggs ^ whole in the difh. Xake care to fkim off the fat,‘ and tliis will be a very fine difli. To drefs Pigeons a la daube. Take a large fauce-pan, lay a layer of bacon, then a layer of veal, a layer of coarfe beef, and another lit¬ tle Ihe^ PRACTICAL C aO IC tie layer of veal, (about a pound of veal and a pou-nd' of beef cut very thin), a piece of carrot, a bundle of fv/cet-herbs, an onion, feme black and white pepper, a blade or two of mace, four or five cloves,, a little crufl of bread toafted very brown. Cover the fauce- pan clofe, let it over a flow fire for five or fix minutes,, fliake in a little flour, then pour in a quart of boiling water; fhake it round ; cover it clofe, and then let it ffew^till the gravy is quite rich'and good, then ftrain' it off and fltirn off all the fat. In the mean time fluff the bellies of the pigeons with force-meat, made thus: Fake a pound of veal, a pound of beef-luet, (beat both in a mortar fine), an equal quantity of crumbs of bread, fome pepper, fait, nutmeg, beaten, mace, a little lemon-peel cut fmally fome parfley cut fmall, and a very little thyme ftripped; Mix all together with the yolk of an egg, fill the pi¬ geons, and flat the breaft down, flour them and fry them in frefli butter a little brown : then pour the fat clean out of the pan, and put to the pigeons the gravy ; cover them clofe, and let them ffew a quarter of an hour, or till you think they, are quite enough ; then take them up, lay them in a difh, and pour in the fauce ; on each pigeon lay a bay-leaf, and on the leaf a flice of bacon. Yoa may garnifh > with a lemon fliced. Note^ You may leave out the fluffing, they will be very rich and good without it, and it is the befl Way of drefling them for a fine made-difh. Pigeons w F’rican.dos. . Trufs the pigeons with their legs in their bodies -; divide them in two,% and lard them with bacon. Then lay them in a ffew-pan with the larded fide downwards', and two whole leeks cut fmall, two ladlefuls of mut¬ ton broth, or-, veal gravy. Cover them, clofe, over a very flow fire ; and when they are enough, make .your Are very brilk', to wafte awav what liquor remaiivs. When 1 ' 'Extraordinary or made Dijhes. 1^9 j 'When they are oF a fine brown take them up ; and ■ .pour out all the fat that is left in the pan. d'hen pour in Ibme veal gravy to loofen what fiicks to the pan, and a little pepper; fiir it about ior two or three mi¬ nutes and pour‘it ever the pigeons. H. B. This is a pretty little I'lue difii. Eo farce Pigeons. Make a farce with the livers minced fmall, as much fv/eet fuet or marrow, grated bread, and hard egg, an equal quantity of each ; feafon with beaten mace, fc nutmeg, a little pepper, fait, and a little fvveet herbsi ' Mix all thefe together with the yolk of an egg. Then ) cut the fkin of the pigeon between the legs and the i body, and very carefully with your finger raife the Ikin I from the fiefh ; but take care you do not break it : I then force them wuth this farce between the ficin and I fiefli. Trufs the legs clofc, to keep it in : fpit them, I and road them ; dredge them with a little flour, and bafte them with a piece of butter : fave the gravy, , which runs from t^^m, and mix it up with a little red wine, a little of the force-meat, and fome nutmeg, k Let it boil; then thicken it with a piece of butter roll¬ ed in flour, and the yolk of an egg beat up, and fome i minced lemon ; when enough,'lay the pigeons in ^the i djfh, and pour in the lauce. Garnifli with lemon fliced and fried parfley. To drefs Pig-eons h la foIciJ. i Firft dew your pigeons in a very little gravy till enough, and take different forts of fltfh according to \ your fanev, G’r both of butcher’s meat and fowl ; T chop'it final!, feafon it with beaten mace,, cloves, pep¬ per and fait, and beat it in a mortar till it is likepade ; roll your pigeons in it, then roll them in the yolk of an eefTi diake flour and crumbs of bread thick all over; hav'e ready fome beef dripping or hog’s lard boiling ; fry them brown, and by them in your dife. Garnifli with fried parfley. Pigeons 190 ne PRACTICAL COOK. Pigeons in a Hole. Take your pigeons, fealon them with beaten macc, pepper, and fait ; put a little piece of butter in the belly, lay them in a difli, and pour a little batter all over them, made with a quart of milk and eggs, and four or five fpoonfiils of flour. Bake it, -and fend it to table. It is a good diili. Pigeons in Pimlico. Take the livers, with fome fat and lean of a ham or bacon, muflrroorns, truffles, parfley, and fweet- herbs ; feafon with beaten mace, pepper and fait; beat all this together with two raw eggs, put it into the bellies, roll them in a thin flice of veal, over that a thin flice of bacon, wrap,them up in whitepaper, fpit them on a fmall fpit, and roaft them. In the mean time, make for them a ragoo of truffles and mufhrooms chopped fmall, with parfley cut fmall ; put to it half a pint of good veal gravy, thicken with a piece of but¬ ter rolled in flour. An hour will do your pigeons. Bafte them ; when enough lay them in your difh, take off the paper and pour your fauce over them. Garnifh with patties made thus; Take veal and cold ham, beef fuet, an equal quantity ; fome mufhrooms, fweet-herbs, and fpice, chop them fmall, fet them on the fire, and moiften with milk or cream ; then make a little pufF- pafte, roll it and make little patties, about an inch deep and two inches long ; fill them with the above ingredients, cover them clofe and bake them ; lay fix of them round a difh. This makes a fine difh for a firfl courfe. Partridges a la hraife. Take two brace, trufs the legs into the bodies, lard them, feafon them with beaten mace, pepper, and fillt ; take a ftew-pan, lay flices of bacon at the bot¬ tom, then flices of beef, and then flices of veal, all cut thin 3 apiece of carrot, an onion cut fmall, a bun¬ dle iLxtraordlnary or mack Dijhes. 191 • Take a quarter of a pound of rice, and half a pound of raifins ftoned. Tie them in a cloth fo as to give the rice room to fvvell. Boil it two hours. And ferve it up with melted butter, fugar, and grated nutmeg thrown over it. Or, Get a quarter of a pound of rice, tie it in a cloth, but give room for fwelling. Boil it an hour j then take it up; untie it, and with a fpoon ftir in a quarter of a pound of butter, grate ibme nutmeg, -and fweeten to your tafte. T hen tie it up clofe and boil it another hour ; then turn it into a dilh, and pour melted butter over it. A Calf’s-foot Pudding. Shred two calves-feet very fine j and mix them with a penny white loaf grated and fcalded with a pint of cream. Add to it half a pound of beef fuet fhred, eight eggs and a handful of currants, the marrow of two bones, and feafon with fugar, white wine and orange or rofe water. Put this mixture into a calf’s caul, walked over with the batter of eggs. Lap that up in a wet cloth, and tie it clofe. Put it into boil¬ ing water, and let it boil two hours. When enough turn it into a dilh, and Hick it with fliced almonds and citron. Make a fauce of white wine, verjuice and drawn butter, and garnilh with grated fugar, A Prune Pudding. Take a qaiart of milk, beat fix eggs, half the whites, with half a pint of the milk and four fpoonfuls of flour, a little fait and two fpoonfuls of beaten ginger 5 then by degrees mix in all the milk, and a pound of prunes. Tie it in a cloth ; boil it an hour j melt but¬ ter and pour over it. Damfons eat well done this way,: An DirkECTioNs Puddings, &c. 201 An Apple Pudding. Make a good puff-pafte, roll it out half an inch thick, pare the apples, and core them, enough to lili the crult, and dole it up. Tie it in a cloth and boil it. If a fmail pudding two hours; if a large one three or four hours. When it is enough turn-it into a difli ; cut a piece of the cruil out of the top, butter and fugar it to the palate ; lay on the cruft again, and fend it to table hot. N. B. A pear pudding, and a damfon pudding, or any Ibrt of plunibs, apricots, cherries, or mulberries, are made the fame way. Suet Dumplings. Take a pint of milk, four eggs, a pound of fuet, a pound of currants, two tea Ipoonfuls of fait, three of ginger, with half the milk, and make a thick bat¬ ter with flour, to which add the eggs, fait, gmger, and the reft of the milk by degrees, with the fuet and currants, and as much flout as fhall make it like a light pafte. When the water boils, make the pafte up in rolls as big as a large turkey’s egg, with a little flour. Then flat them, and throw them into boiling Water. Move them foftly in the pan, to prevent their flicking together. And if the water keeps boiling, half an hour will boil them. Yeast Dumpling. Mako a light doughy, as for bread, with flour,, wa¬ ter, fait and yeaft. Cover it with a cloth, and fet it before the fire for half an hour, in the mean time prepare a pan of boiling water on the fire. And when it boils, take the dough, and make it into round balls, as big as duck eggs : flat them with your hand, and put them into the boiling water. A few minutes (8 or 10) will boil them. But take care to keep them from the bottom of the pan ; for they will be heavy : and keep the water boiling all the time. When enough, K 5 lay 20.2 TJh practical cook. lay them in a difh, and either eat them with melted butter ; or cut them open arid put a flice or two of butter between the parts. A Norfolk Dumpling. Make a batter, as for pancakes, with a pint of milk, two eggs, a little fait, and as much flour as is needful. Drop this batter, in pieces, into a pan of boiling wa¬ ter. And if the water boils faff, they will be enough in three minutes. Throw them into a fieve or cullen¬ der to drain. Then lay them in a difh. Stir a iliqe of frefli butter into each, and eat them hot, A HARD Dumpling. Mix flour and v>^ater, and a little fait, like a pafte. Roll it into balls, as big as a turkey’s egg. Have a pan of boiling water ready. Throw .the balls of paftc into the water, having firft rolled them in flour. They eat befl boiled in a beef-pot : .and a few currants added makes a pretty change. Eat them with butter, as above. Apple Dumplings-. Pare and core as many codlings, as you Intend to make dumplings. Make .a little cold batter pafte. Roll it to the thicknefs of one’s nnger ; and lap it round every apple flngly, and if they be boiled fingly in pieces of cloth, fo much the better. Put them int.o boiling water, and they will be enough in half an hour. Serve them up with melted butter and white wine j and garnifli with grated fugar about the difh. A plain BAKED Pudding. Boil a quart of milk ; then ftir in flour till thick. Add half a pound of butter, fix ounces of fugar, a nutmeg grated, a little fait, ten eggs, but not all the whites. Mix them well. Put it into a difh buttered, and it v/ill be baked in three quarters of an hour. A BREAD Directioi^s far 7 ndkin^ Puddings, -^c. 203 ^ Br^ad Pudding baked. 7'alce*a pint of cream and a quarter of a pound of butter, fet it on the fire, and keep it ftirring. When the butter ftiall be melted, put in as much grated ftale bread, as will make it pretty light, a nutmeg, a fufxi- cient quantity of fugar, three or four eggs and a little fait. Mix all together. Butter a dilh. Put it in and bake it half an hour. yf Bread Pudding. Melt a quarter of a pound of butter in a pint nf new milk or cream, keep it ftirring on the fire j and when melted put in as much grated white bread, as will make it pretty light, a grated nutmeg, a fpoontiii of white rofe water, three or four eggs, a little fait, and as much fugar as you pleafe. Mix them v/ell to¬ gether ; and bake this pudding in a difh half an hour. A Millet Pudding. Take half a pound of millet and boil it over-night in two quarts of milk. In the morning put fix ounces of fugar, fix of melted butter, feven eggs, half a nut¬ meg, a pint of cream, and fweeten it to tafte.. Add ten eggs, and half the whites. Bake it. A Marrow pudding. Boil a quart of cream. Take it off the fire boiling, and nice into it a penny white loaf. Add to it eight ounces of blanched almonds beateofine, twofpoonfuls of white rofe-water, the yolks of fix eggs, a glafs of fack, a little fait, fix ounces of candied lemon and ci¬ tron diced thin, and a pound of beef marrow diced thin, and half a pound of currants. Mix all together, and put it into a difti rubbed with butter. Half an hour will bake it ; and when enough, duft on fine fugar, and ferve it up hot. A Rice Pudding. Beat half a pound of rice to poy/der. Set it with K 6 three 2 C4 ‘The practical 0 -^- 9 K,:;' three pints of new milk upon the fire ar>d boil it well, and v/hen it grows almoft cold, put to it eight eggs well beaten, and half a pound of fuet or butter, half a pound of fugar, and a fufficient quantity of cinna¬ mon, nutmeg and mace. Half an hour will bake it. You may add a few currants and candied lemon and citron-peel, or other fweetmeats : and lay a puff-pafte- firft all over the fides and rim of the difh. /I fine Bread Pudding. Boil three pints of milk with a piece of lemon peel. Take out the lemon-peel and put into the milk, off the fire, a fmall nutmeg grated, a quarter of a pound of fugar, and three' quarters of a pound of butter. When the butter is melted, pour it into a pan over twelve ounces of grated bread. Cover it up, and, when cold, put to it ten eggs well beaten. Stir it well together. Pour it into a difli buttered, juft be¬ fore it goes to the oven. And three quarters of air. hour will bake it. An Almond Pudding, ^ Pound half a pound of blanched almonds in a mor¬ tar ; add a quarter of a pound of piftacho nuts, four grated bifkets, three quarters of a pound of butter, a little fait, white wine and orange water. Then throw upon it a quart of cream and eight eggs, fpice and fugar. Boil this pudding. Then pour it into a difti: covered with puff'-pafte, and fet it in an oven till the: pafte is baked, A POOR Man’i Pudding. Take fome ftale bread ; pour over it fome hot wa¬ ter, till it is well foaked ; then prefs out the water, and wafti the bread j add fome powdered ginger, nutr meg grated, and a little fait ; fome rofe water or fack, fome Lifbon fugar, and fome currants j mix thefe well together, and lay it in a pan well buttered on the fides ; and when it is well flatted with a fpoon, lay fome. pieces DirecT'Ions' making 'Puddings, ijfc. pieces of butter on the top j bake it in a gentle oven, and ferve it hot. You may turn it out of the pan \Vhen it is cold, and it will eat like a line cheelecake. An Oatmeal Pudding. ‘ Take three quarts of thick cream, three quarters of a pound of beef fuet Ihred very fine, a pound of but¬ ter, and half a pound of fugar, a grated nutmeg, and a little fait; thicken them all with a pint of fine oat¬ meal. Stir it together and cover it in a pan till it be almoft cold. Then add the yolks of ten eggs. Cover the dilh with a pufF-pafte, and lumps of marrow in it. Then pour upon it the mixture thus prepared j and fet it two hours in the oven. An Oat Pudding. Take two pounds of oats fKinned or hulled, and of new milk enough to drown it, eight ounces of railins of the fun ftoned, an equal quantity of currants neatly picked, a pound of fweet filet finely fhred, fix new laid eggs well beat : feafon with nutmeg, and beaten ginger and fait; mix it all well together, it will make a better pudding than rice. 1 1 A PoTATOE Pudding. I! ! Take two pounds of white potatoes, boil them foft, 1 : peel and beat them in a mortar, or ftrain them through li a fieve till they are quite fine ; then mix in half a' !. pound of frelh butter melted, then beat up the yolks' . of eight eggs and three whites, ftir them in, and half a pound of white fugar finely pounded, h^lf a pint of ^ fack, flir it well together, grate in half a large nut- ( meg, and ftir in half a pint of cream, make a pufF- li pafte, and lay all over the difti and rPund the edges ; 1 pour in the pudding, and bake it of a fine light brown.” S . For change, put in half a pound of currants ; or you may ftrew over the top half an ounce of citron. ^ and orange-peel cut thin, before you put it into the i oven. ] ^ An \ 2o6 The PRACTICAL COOK. ■ An Orange Pudding. Take the yolks of fixteen eggs, beat them well, with half a pound of melted butter, grate in the rind of two fine Seville oranges, beat in half a pound of fine fugar, two Ipoonfuls of orange-flower-water, two of rofe-v/ater, a gill of fack, half a pint of cream, two Naples bifkets, or the crumb of a halfpenny roll foaked in the cream, and mix all well together. Make a thin pufF-pafte, and lay all over the difh and round the rim, pour in the pudding and bake it. It will take about as long baking as a cuftard. A Carrot Pudding^ You muft take a raw carrot, fcrape It very clean and grate it : take half a pound of the grated carrot, and a pound of grated bread, beat up eight eggs, leave out half the whites, and mix the eggs with half a pint of cream : then ftir in the bread and carrot, half a pound of frefh butter melted, half a pint of fack, and three fpoonfuls of orange-flower-water, a nutmeg grated. Sweeten to your palate. Mix all well toge¬ ther, and if it is not thin enough, ftir in a little new milk or cream. Let it be of a moderate thicknefs: lay a pufF-pafte all over the difh, and pour in the in¬ gredients. Bake it ; which will take an hour, ft; may alfo be boiled. If fo, ferve it up with melted but- tef-, and put in white wine and fugar. A QUINCE, APRICOT, Of white PEAR-PLUMB Pudding. Scald your quinces very tender, pare them very thin> fcrape off the foft ; mix it with fugar very fweet, put in a little ginger and a little cinnamon. To a pint of cream you muft put three or four yolks of eggs, ^n4 ftir it into your quinces till they are of a good thick¬ nefs. It muft be pretty thick. So you may do aprir Cots or "white-pearTplumbs, but never pare them. But¬ ter your difh, pour it in and bake it. DiRE:CTIO>’S /or W^>f/«^.PuDDINGS, 207 An Italian Pudding. Lay pufF-pafte at the bottom and round the edges of the dilh. Upon which pour a mixture of a pint of cream, French rolls, enough to thicken it, ten eggs beaten very fine, a nutmeg grated, twelve pippins fliced, fome orange-peel and fugar, and half a pint of red wine. Half an hour will bake it. J/i Apple Pudding. Boil twelve pippins or large apples, after they have been well pared and cored, in four or five fpoonfuls of water, till they become foft and thickt Then beat them well, flir in a quarter of a pound of butter, a pound of loaf fugar, the juice of three lemons, the peel of tw'o lemons cut thin and beat in a mortar,, the yolks of eight eggs beat. Mix all well together. Bake it in a flack oven. You may cover the difli with pufF-paflie. And when near done throw a little fine, fugar over the pudding. i Another Apple Pudding. Scald three or four codlins and bruife them through a fieve. Add a quarter of a pound of bifket, a little ! nutmeg, a pint of cream, ten eggs, but only half of j the whites. Sweeten to tafte, and bake it. A Chesnut Pudding. Boil eighteen chefnuts about a quarter of an hour. Then blanch and peel them, and beat them in a mar- I ble mortar with a little orange-flower or white-rofe- (| water, and fweet mountain wine, till they become a 1 fine thiii pafte. To which add twelve eggs with fix S whites only, half a grated nutmeg and a little fait j I inix them well with three pints of cream or new milk, ) half a pound of melted butter, and as much fine fugar i as will fweeten it to the palate. Lay a pufF-pafte all over the difh. Pour in the mixture, and bake it. ; A Sweet- Toe ' P R A'C'T r C A L CO 0 Kv : O' A Sweetmeat Pudding. Cover the puddiiig difli with puff-pafte. Lay'rili' over the bottom of. the difh the quantity, of candied orange peel, lemon-peel and citron-peel, one ounce* each, diced very thin. Upon which pour a mixture of eight eggs with two whites only, about half a pound, of ifugar and as much melted, butter, beat well tdge-' ther ; when the oven is retidy, 7 'he oven muft not be too hot: and it will’ not take quite an hour to bake it. A FINE PLAIN Pudding. Boil fix laurel leaves in a quart of milk. Take out the leave';, and ftir in as much flour as will make it a pretty thi;.k hafly pudding. Take it off and ftir in half a pound of butter, then a quarter of a pound of fugar, a fmall nutmeg grated, and twelve yolks and fix whites of eggs well beaten. When well mixed all together, pour it into the difli ; and it will bs baked in a little more than half an hour, A WHITE Pudding. Grate a fine white loaf, fprinkle a little flour on it, ar.d; beat a fmall quantity of mace and nutmeg ; fteep thefe in as much milk rs they will thicken like pap ; then to every quart of this put a quarter of a pound of currants, and four ounces of almonds, chopped mar¬ row and fugar ; mix them well together, and put them into fine thin guts, well cleaned, and rinfed in.warm water ; tie them up at what convenient length you pleafe ; and when you have boileduhem, keep them dry in boxes. Black Puddings. Take a quart of fheep’s blood, a qpart of cream, ten eggs, whites and yolks, beaten well together; ftir them very well, aiKl thicken it with grated bread, and oatmeal finely beaten, of each a little quantity,, beef fuet finely ftired, and marrow in little lumps j.feafon it with a little nutmeg, cloves and mace, mingled with fait, Direction’s far maiiRgPvDDii^cs, trV. 209 fait, a little fweet marjoram, lemon, thyme, and pen¬ ny royal, (hred very well together, and mingled with the other things j when all is well mixed, fill the guts, being Well cleanfed, and boil them carefully. Or, Boil gruts in water, half an hour ; drain them and keep them for ufe. Then fiive two quarts of hog’s blood, keeping it fiirrlng till quite cold. In which mix the gruts, by fiirring them well together. Seafon v/ithfalt, cloves, mace and nutmeg, an equal quantity of each. Dry the fpice, and beat and mix all well to¬ gether. To which add as much winter favoury, fweet marjoram and thyme, as fhall juft give the pudding a flavour. Next day take the leaf of the hog and cut into dice ; ferape and wafti the guts very clean, then tie one end, and begin to fill them j mix in the fat as you fill them, be fure put in a good deal of fat, fill the fkins three parts full, tie the other end, and make your puddings whait length you pleafe ; prick them with a pin, and put them into a pan of boiling water. Boil them very foftly an hour ; then take them out, and lay them on clean ftraw to drain. St;me make a pudding with the blood of a goofe, jthus : Chop off the head, and fave the blood ; ftir it . till it is cold, then mix it with gruts, fpice, fait, and fweet herbs, according to their fimev, and fome beef fuet,-chopped, 'I'ake the £kin off the neck, then pull jout the wind-pipe and fat, fill the Ikin, tie it at both ends, and if, you make a pie of the giblets, lay the ! pudding in the middle. To ?nahe common usages. Take three pounds of nice pork, fiit and lean toge¬ ther, .without fkin or griftle.s, chop it as fine as pof- fible ; feafon it with a tea fpoonful of beaten pepper, and two of fait, and about three tea-fpoonfuls of fage fiired very fine; mix all well together ; have the guts very nicely cleanfed, and fill them with this mixture. Beef makes very good faufages. TV 210 ■ri'.e PRAC'TICAL COOK. To make Bolognia Sausages. Take a pound of bacon, fat and lean together, a pound of beef, a pound of veal, a pouad of pork, a pound of beef fuet, cut them fmall and chop them fine, take a fmall handful of fage, pick ofF the leaves,' chop it fine, with a few fwcet-herbs ; feafon pretty high with pepper and fait. You muft have a large gut, and fill it; then fet on a faucepan of water, when it boils put it in, and prick the gut for fear of burft- ing. Boil it foftly an hour, then lay it on clean ftraw to dry. Hamburgh Sausages. Mince a pound of lean of beef, and half a pound of beef fuet very fmall ; to which add three quarters of a pound of beef fuet cut in large pieces. Seafon thefe with a fufficient quantity of black pepper, nut¬ meg and cloves, a good quantity of garlick ftired fmall, a little white wine vinegar j bay fait and com¬ mon fait, a glafs of red wine and a glafs of rum. When thefe ingredients have been well mixed toge¬ ther, ftufF with it the largeft gut you can get ; fluff it very liffltt: an^l haoor it un a chinmev. and fmoak it. with faw-duft for a week or ten days. Then hang the faufages in the air to dry, and they will keep a year. B. They are very good boiled in peas-porridge, and roafted with toafted bread under, them : or in an amlet. The Spanish Sausage. Half boil a gammon of bacon, or a piece of lean ham, and mince it with an equal quantity of bacon lard. Seafon u'ith garlick t'nat has been boiled, fage, thyme, and pepper, nutmeg and fait; add to it the yolks of eggs, and mince all of the ingredients very fine ; then aiix them together with as much wine as fliall make it a pretty thick bod\ ; and fill them in guts, as big as four ordinai y iaufages Hang them a few days in a chimney : and eat them with oil and vi¬ negar D ] RecT,lOjNJ fi>r tnaUng PupDiNGs/^’r. 2II negar cold ; or boil them as feafoning for peas- porridge. ‘The German Sausage. • Mince very fmall a pound of fuet, half a lamb’s lights, a handful of parfley, a little thyme, fweet mar¬ joram, and onion, and the crumb of a twopenny loaf^ mix and leafon with fait and black pepper. Stuff this mixture into fheeps guts. They eat very well fried ^ but they are only for immediate ufe. A Jew’s Pudding. Boil-a calf’s lights, chop them fine ; and having fteeped the crumb of a twopenny loaf in the liquor", in which the lights were boiled, mix them well toge¬ ther in a pan. Then add half a pound of kidney fat that has been roafted ; or of fuet, or melted butter : -fry four -or five onions foftly in dripping. Do not fry them brown. Shred a very little winter favoury, thyme and lemon-peel, Seafon with all-fpice, pepper and fait. Break in two e'ggs, and mix all together very well ; and fluff this mixture into clean fheep’s guts, and fry them in dripping. Some add a handful I of boiled parfley well chopp^'d, and mix no other fat A \ but what the oniens are fried i jj cheap and wholefome difh for poor People. AC Ad very ^ Any lights will do. ; ■ Haggass. Chop very fine the heart, lights and chitterlings of‘a calf with a pound of fuet. Seafon with pepper and fait. Then mix in a pound of oatmeal ; roll it up I and put it into a calf’s bag, and boil it. An hour It and a half will do it. ! I hey who want to enrich this pudding, add as many raiflns ftoned and cho[)ped, and currants as there is minced meat, a pint of thick cream, or fweet wine ; and a proportion of all-fpice, nutmeg and beaten mace. ' With which improvement the haggafs will require two • hours to boil it. N.B. It 212 rbe PRACTICAL COOK. N. B. It is always ferved up to table in the bag it ia boiled in. Almond hog’s Pudding. Blanch and beat very fine, with rofe-water,, a pound’ and half of almonds. To which add two pounds of beef fuet, or marrow fhred very fmall, one poQnd of grated bread, a pound and quarter of fine fugar, a lit¬ tle fait, half an ounce of mace, nutmeg and cinnamon together, twelve yolks of eggs, fiaur whites, a pint of fack, a pint and half of thick cream, and fbme rofe or orange-flower-water» Boil the cream, and colour it wkh a little falFron lied up in- a linnen rag. Firft beat up the eggs very well. Then ftir in the almonds^; after that, the fpice,. fait and fiiet. And having mixed all the ingredients very well, fill the guts about half fulL putting fome bits of citron in with the mixture in different parts. Tie them up, and boil them a quarter of an hour. q/" P I E S W P A S TI E S, Sfc,. Instructions for tnaklng Paste. TF tbd pafte be for grctd-pln^ and tabs a cruji: Take a peck of flour and fix pounds of but-^ ter \ or in that proportion. Boil the butter in a gal¬ lon of water in a ftew-pan ; and flcim it off into thq flour, with as little water as pofllble. Work k well' j up into a pafle. Tlien pull it into pieces till it grows i cold.: and you may make it up then into any form. I For it v/ill be fit for the walls of a goofe pie. Or, Take a peck of flour ; to which add the yolks of four eggs : boil half a pound of tried fuet and a pound and half of butter ; with which fkimmed off, and'a little of the liquor, work up the flour j and-it will' make a light good cr.uft for grtai^pitsi. Or. Or, ^ou may make a cold cruji thus: Take three pounds ‘Vi flour i -break in two eggs : rub in a pound and ‘half of butter j and rnake it up with cold water. - Oi', You may make a very fine crufl; with dripping ; Take one pound and a half of beef dripping : boil it in water : flrain it ; then let it ftand to be cold. Take off the hard fat : fcrape it, and boil it thus four or five times. Then work it well up into three pounds of flour, as fine as poifible, and make it up into with cold water. If you would make puff poJi<^ which is mofl: in ufc for ali forts of pies. Take a quarter of a peck of fine -flour: rub into it very v/ell half a pound of butter^ .'and a little fait. Make this up into a light pafte with i juft as much cold water as fliall work it well up. Then Liroll it out flat into a fquare fheet ; and flick pieces of ybutter all over 5 then flrew it with flour, and roll it '‘up again like a roller. Roll it out a fecond time, and . fo do for nine or ten times, till there be a pound and fa half of butter rolled in ; and it will be fit for ufe. fs If the pafte be intended for tarts. Take a pound ^pf flour, three quarters of a pound of butter, three eggs, and as much cream as will make it into a flift' ! pafle. Mix them well together : and beat them well '" with a r-olling-pin. Or, Take half a pound of flour, ' half a pound of butter, and half a pound of fine fugar, ^^mix them well together, beat this mixture well with a , rolling-pin ; make that into a pafle with cold milk and soiie fpoonful of brandy. Mould it, and then roll it ^Saut very thin. 1 ^. B. It muft be baked in a flow oven. If the cruft be for cujiards^ Take half a pound of lower, fix ounces of butter, the yolks of two eggs, hree fpoonfuls of cream. Mix thefe well, and let fiem ftand a quarter of an hour. Then work it up ind down, and roll it very thin.—Or, make the flour into 214 57 ;^ PRACTICAL COOK. into a ftiff pafte with boiling water : and fprinkle it with a, little cold water^ to keep it from cracking.-^— Or, Boil fome fair water, put to it foine fine flour, and work it up to a flifF pafte. Add to it a little fine fugar, and it will be alfo fit to cut in crofs cuts, and for garnifhing that which is to be ftuck upright. Yor patty-panSy there is a mixture called pajic royal, which you make thus: Lay down a pound of flour ; work it up with half a pound of butter, two ounces of fugar, and four eggs. If you make pafte for a venifon pafty. Take four pounds of butter to half a peck of flour; rub the but¬ ter, in pretty large bits, into the flour by degrees. Then make it into pafte, and beat it with a rolling pin for an hour before it be ufed.— Some mi.\ three or four eggs in the flour.—Or, Lay dov/n a peck of flour, work it with fix pounds of butter and four eggs j and make it into ftiff pafte with cold water. There is a very Jhort and good pajle made thus« Take a quartern of flour, rub into it, in very fmall pieces, one pound of butter ; add to this fix fpoonfuls of water, and no more. A Beef pasty. Cut out the bones of a fmall rump, or middle of a furloin of beef, and then beat the flefli well with a rolling-pin. Rub this meat with fugar ; in the pro¬ portion of four ounces of fugar to ten pounds of beef.- Let it lie in the fugar 24 hours. Then wipe off the fugar very clean, and wafti the dregs away with a glafs of red wine. After which feafon the beef vrith pep¬ per, nutmeg, fair, and juft a relifh of Cayan, if to he. had. Lay the beef thus feafoned in the cruft, made as for a venifon paftj. Cover it well with butter (in proportion of two pounds to ten pounds of beef). Pu^ on the lid cruft, and bake it as much as. venifon ; and and if the bones be fet at. the fame time in the, ovenj, With as much v/atcr as will juft cover them ; they will OJ' Pi.Es and Pasties. 215 will produce a good deal of gravy, to put into the pafty, if wanted,, when drawn. yf Beef-steak Pie. • Take as many fteaks as required, of the rump, or thick flank, feafon them well with pepper, fait and a little Cajan, agreeable to the palate. Make a good' cruft. Lay in the fteaks. Fill the difti. Then pour fn as much foft water as will half fill the difh. Put on the cruft, and bake it thoroughly, JV. B. The middle of a bnttock of beef that has been well corned, boiled and underdone, makes a moft ex¬ cellent pie, cut into fteaks. But the Jkirt of beef feafoned as above, yields more gravy, and is preferable to any other part of the ox for this ufe. A Neat’s-tongue Pie. Half boil a tongue : blanch and fiice it. Seafoti with pepper, fait and long pepper. Lay the flices of tongue upon a layer of lean beef and a little fat bacon, fiiced lemon, upon them lay fome forced-meat balls and butter,, and then dofe it up with pafte. While it is raking tofs up veal fwcetbreads, ox palates and cox¬ combs, and when the pie is enough pour this ra-mo nto the pie. An Ox-cheek Pie. Bone, cleanfe and feafon an ox cheek, as for baking, ^et it alfo a whole night in the oven. Provide a fine Vaft” pafte cruft for a difb, thick for the fides and top. Let' the difh be deep fo as to contain much gravy; lover I he difh with cruft. Then entail the flefh'frorn he bones, kernels and fat of the head and palate. Lut them into little pieces, as for a hafli. Lay in the ■neat, and throw over it an ounce of truffles and mo- els, the yolks of fix hard eggs, and a gill of mufli- oorns ; a good many forced-meat balls, and a few Artichoke bottoms, if to be had. Seafon the pie (if ■llot enough before) with pepper and fait j and fill it the liquor or gravy the ox-cheek was baked in. I''- Then 2i 6 The PRACTICAL COOK. Then put on the pafte-lid and bake it. And when the cruft is done the meat will be enough. A Mutton Pie. Strip ofF the ikin, and take oft' the fat of the infldc ©f a loin of mutton. Cut it into fteaks, feafon well with pepper and fait : lay the meat in the cruft Fill the difli with fteaks. Pour in as much water as will almoft fill the difti. Then cover it with cruft: and bake it well. , Or, Take a large fat loin of mutton, and after it has hung four or five days, bone it, leaving the meat as whole as poffible. Lay the meat four and twenty hours ' in half a pint of red wine, and half a pint of rape vine¬ gar. And when taken out of the pickle, feafon and difti it as for a pafty, and boil the bones for gravy to fill it when taken out of the oven. Or, Seafon the mutton chops, as above, fill the difti or pie, lay on butter and cover it with pafte. When baked, cut up the lid, and throw into it a handful of chopped capers, cucumbers and oyfters toft'ed up in gravy, with an anchovy and drawn butter. A Mutton squab Pie. Cover a difti all over with good cruft, cover the bottom with a layer of diced pippins. Strew fine fu- gar over them. Then lay mutton fteaks cut oft' the loin, well feafoned with pepper and fait. Then ano¬ ther layer of pippins j upon the pippins a layer of onions well fliced : then a layer of mutton : then pippins and onions, as before. Pour in a pint of wa¬ ter, and cover with pafte, and bake it. A Veal Pie. Cut a fillet of veal into three or four rounds. Sea¬ fon each round with favoury fpices, fhred fage, and fweet herbs, and fait. And prepare a cruft high and round; fy Pies and Pasties. 2\y r&«nd ; at the bottom of which lay dices of bacon : and between each round of veal lay a piece of butter ; and cover the pie with pafte. When baked, and half cold, fill this pie with clarified butter. A very fine fweet Lamb or Veal Pie. Seafon the lamb with faljt, pepper, cloves, mace, and nutmeg, all beat fine, to the palate. Cut the lamb or veal into little pieces ; make a good pufF-pafte cruft ; lay it into the difli, then lay in the meat ; ftrew on it fome ftoned raifins and currants clean wafhed, and fome fugar ; then lay on it fome force-meat balls made fweet, and in the fummer fome artichoke-bottoms boiled, and fcalded grapes in the winter ^ boil Spanifti potatoes cut in pieces, candied citron, candied orange, and lemon-peel, and three or four blades of mace ; put butter on the top, clofe up the pie, and bake it. Have ready againft it comes out of the oven, a caudle made thus : Take a pint of white wine, and mix in the yolks of three eggs, ftir it well together over the fire, one way all the time till it is thick : then take it off, ftir in fugar enough to fweeten it, and fqueeze in the juice of a lemon ; pour it Jjot into the pie, and clofe it up again. Send it hot to table. A pretty fweet Lamb cr Veal Pie, Firft make a good cruft, butter the difli, and lay in the bottom and fide-cruft : Then cut the meat into fmall pieces ; feafon with a very little filt, fome macc and nutmeg beat fine, and ftrewed over; then lay a layer of meat, an.d ftrew, according to fancy, fome currants clean waflied and picked, ajid a few raifins ftoned, all over the meat; lay another layer of meat ; put a little butter at the top, and a little water, juft 'enough to bake it and no more. Have ready againft it comes out of the oven, a white wine caudle (as above) made very fweet, and fend it to table hot. L A fa. 218 PRACTICAL COOK, A favmry Veal Pie. Tak« a breaft of veal ; cut it into pieces ; feafo'n it with pepper and fait, lay it all into the cruft j boil fix or eight eggs hard ; take only the yolks ; put them into the pie here and there, fill the diib alinolt full of water, put on the lid, and bake it well. A Veal Pie. Make the cruft ready, then take the thin collops of the Deft end of a leg of veal, as many as you think will fill the pie ; hack them vyith the. back of a knife, and feafon them with fait, pepper, cloves, and mace ; wafti over the collops with a bunch of feathers dipped in eggs, and have inreadinefs a good handful of fweet- herbs flared fmall. The herbs niuft be thyme, parfley, and fpinach ; the yolks of eight hard eggs minced,’ and a few oyfters parboiled and chopped, fome beef fuet fhred very fine ; mix thefe together, and ftrew them over the collops ; then fprinkle a little, orange- flour water over them ^ roll the collets up very clofe, and lay them in the pie, ftrewlng the feafoning.ov.er what is left j put butter oii the top, and clofe tlie pie. "V^^hen it comes out i>f the oven, have ready fome. gravy hot, and pour into the pie. Another favowy Lamb or Veal • Make a good pufF-pafte cruftcut the rne^t into pieces ; feafon it to your palate with pepper, fidt, mace, cloves, and nutmeg finely beat; lay it into the cruft with a few lamb-ftones and fweetbreads, feafoned as your meat ; alfo fome oyfters and force-meat balls, hard yolks of eggs, and the tops of afpuragus two inches long, firft boiled green ; put butter all over the pie, put on the lid and fet it.in a quick oven an hour and a half, and then have ready, the liquor made thus t 'I'ake a.pint of gravy, the oyfter liquor, a gill of red wine, and a little grated nutmeg ; mix all together mulIi the yolks of two or three eggs beat, and keep it' ftirring . Of Pies cni PASTrEs: > xis^ ftlrring one way all the time. When it boils, pour it into the pie ; put on the lid again, and fend it hot to table.—You muft make liquor according to the bignefs. of the pie. A CalfVhead Pie. Almoft boil a calf’s-hcad. Take out tbe bones. Out the meat in thin flices. Scafon it with pepper, I nutmeg, mace and fait. Add to this a few Ihivered palates, coxcombs, oyfters, rhuflirooms and balls. Lay on butter, and clofc the pie with a leaf made of Ted wine, gravy, 'oyfter liquor, anchovies, fweet- ■herbs and onions, boiled up and thickened with flou« and butter. . AnQther Caef’s-head Pie, CIcanfe the head well, and boil it till it be tender. Then.ftrip off the flefh from the bone, as whole as polfible. Take out the eyes, and ilice the tongue.- dover the dilh with puft' pafte. Lay in the meat,- throw the tongue over it ; and lay the eyes, cut in: two, at each corner. Seafon it with very little pepper I and fait. Pour in half a pint of the liquor it was boiled,in. Coverall with a thin cruft, and bake it^an; hour in a-quick oven. * j In the mean time boil the bones of the head in two; quarts of water, with two or three blades of mace,; half a quarter of an ounce of whole pepper, a jarge, onion, and a bundle of fweet-herbs, down to about a pint. Then ftrain off the liquor, and add to. it tWo fpoonfuls of catchup, three of red wine; a piece ofi butter as big as a walnut, rolled ia flour ; half an I ounce of truffle^s and morels. Seafon with fait. Boil f it. Then put into this liquor half the brains boiled ' and chopped up well with twelve leaves of fage. Stir all fogether^and give it a boil. As to the other half of the-brains, beat them alfo with fage chopped very' fine, a little lemon peel fhred very fine, and half a' fmaii nutmeg grated : then beat this up with an egg, L 2 and 220 ne PRACTICAL pOOK. and fry it in little cakes of a fine light brown colour.' 1 Have alfo ready the yolks of fix hard eggs. And, ' when the pie comes out of the oven, take off the lid ; | lay the eggs and cakes upon the meat ; pour the fauce, or liquor above-mentioned all over : and fend it to : table without the lid.—This is numbered amongft the btft of difhes. A CalfVfoot Pie. ; f Boil four calf’s-fect in three quarts of water, with four blades of mace, foftly, till there remains -about a ' pint and a half of liquor. Take out the feet ; ftrain the liquor. Make a good cruft, with which cover a difh for the pie. Pick off the flefti from the bones. Lay half of it in the difti, and ftrew over it half a pound of currants well cleaned, and half a pound of raifins ftoned. 7 'hen lay on the other half of the meat: and having fkimmed the liquor, fwceten it to the palate, and put to it half a pint of Madeira^ or white wine, pour it into the difh. Put on the lid, and bake this pie one hour and a half, Or, Boil calf’s-feet almoft enough, and fhred them with as nriuch beef fuet as there is meat: and to five pounds put one ounce of cloves, mace and cinnamon together 5 a little fait, eight ounces of candied lemon-peel fliced, a pound of fugar, a pound of clean currants, a pint of whitefwine, and the juice of two lemons. Mix all together. Put it into patty pans with puff pafte. B. The umbles of a deer may be dreffed in the fame manner. A Veal Florentine. Cut lean veal into thin llices : feafon with cloves, mace, nutmeg, pepper, fait, and fweet marjoram. Put the veal fiice upon fiice with the feafening be¬ tween ; and fome dices of fat bacon mixed with the yeah Upon all lay forced-meat balls, a little pepper ; fome mufhroom buttons, coxcombs blanched, and a fiice 0 /^Pi£s and Pasties, -221 flice or two of lemon j and pour in half a pint of mountain or Madeira wine, and a pint of water. Then cover the pie. Bake it in a briik oven, and ferve it hot. A Lamb Pie. Cut a bind quarter of lamb into thin flices : feafon each flice with fait and pepper. Fill the pie with the meat. Lay on a little butter. Cover the diih or pie, . and before it be put into the oven pour into it a pint of water. See a veal and lamh pie on p. 217. A Lamb-stone Pie, . . Boil, blanch and flice lamb-ftones and fweetbrcads. Seafon them with pepper and fait. Lay the meat in the cruft with fliced artichoke-bottoms. Lay on bu it. When baked, cut up the lid, and pour into the pie as follows, a quartern of oyfters fried brown, and tofFed up in half a pint of white wine, barberries and gravy, and thickened with eggs and drawn butter. A Pork Pie. Cut a loin of pork into fteaks and fkin them, and fealbn them with fait, pepper, and nutmeg. Make a good cruft ; and in it lay a layer of pork, and a layer of pippins pared and cored, with a little fugar ‘to fwceten the pie, and then another layer of pork. Lay feme butter on the top. Pour in half a pint of white ( wine, and a pint of water, if the pie be large, and then clofe the pie with pafte. f A Pork Griskin Pie. , I Cut a grifkin into pieces, almoft at every jqjnt- Seafon it well with long pepper, black pepper and. /^t, L 3 Hay ^22 The practical b'bOK. Lay a beef fteak, cut ofF the buttock, or'other leaw -part, at the bottom of the difli, and fill up the pie ■vvfth, the pork. Cover it with good pafte : and when, fent to the oven pour in half a pint of water,,' oi!^ more, in proportion to the bignefs of the pie. (L; Ham Pie. Take the remains of a ham that has been under- . boiled,, and cut it cold into likes half an inch thick. Make a cruft as for a venifon pafty, and lay it quite over a difh. Lay in it a layer of ham, and fhake a little pepper over k. Then lay upon this layer of ham, a fineykung fowl, with pepper and fait, and a • piece of butter in the belly. Lay the yolks of hard ■ eggs^ about the fowl : arid over all lay the remainder of the ham fliced. Shake more pepper on the ham. Pour in as much firong gravy, as will juft bake the meat. Cover it with pafte, and bake it well. When' ; enough take off" the lid and pour into it fomerich beef • gravy, and fome boiled trulRes and morels, and mufh- rooms. Lay on the cruft again : and ferve it up hot to table. J Venison Pasty. Bone a haunch or fide of venifon, and take out all the finews and fkin ; and then proportion it for a pafty, by taking away from one part, and adding t® ■ another, till it is of an equal thicknefs ; then feafon it with pepper and fait, about an ounce of pepper; fave a little of it whole, and beat the reft ; and mix ’with it twice as much fait, and rub it all over the ve- nifon, letting it lie till the pafte is ready. Make the pafte thus : A peck of fine flour, fix pounds of butter, a dpzen'of eggs; rub the butter in the flour, beat the eggs,* and with them and cold water make up the |>afte pretty ftifF: then drive it forth for the pafty ; let it be the thicknefs of a man’s thumb j put under it two or three flieets of cap-paper well floured ; then have two pounfts of beef fuet ftired exceeding fine ; proportion. - it Of and VAsn^s.- 223 ft on the Bottom to the breadth of the venifon, and leave a verge round the venifon three fingers broad, tv'alh that verge over with a bunch of feathers or brufii , dipped in an egg beaten, and then lay a border of the 'pafte on, the place wafhed, and lay the venifon on the Itiet ; put a little of the feafoning on the top, a few corns of whole pepper, and two pounds of very good frefh butter; then turn-over the other fheet of pafie ; fo clofe the paftj, Garnifh it on the top as you think fit ; vent it in the middle, and fet it in the oven. It will take five or fix hours’baking. Then break all the bones, wafli them, and add to them more bones, or ' knuckles ; feafon them with pepper and fait, and put them v/ith a quart of water, and half a pound of but¬ ter, in a pan or earthen pot; cover it over with coarle paite, and fet it in the oven with the pafty : and when the pafiy rs drawn and dilhed ; fill it through the vent, • with the gravy made from the bohes. N. B. The Way to preferve venifon from the flies, in fumnrier, is to rub it all over with pepper beaten very fine. Another way. Bone the neck and the breaft, and feafon them to your palate with pepper and fait. Cut the breaft into three or four pieces ; but, if you can avoid it, cut none of the fat belonging to the neck. Lay in the breaft and neck-end firft, and the beft of the neck-end over, them, that the fat may be whole. Let your cruft be a rich puff-pafte, and very thick on the frdes, as alfo thick at top, arid let the bottom be very good. ' Cover the difh firft ; then lay in the ingredients. Add I to them half a pound of butter, and not above a quar¬ ter of a pint of water. Thus prepared, put on the * lid. Bake it in a quick oven, and let it ftand there ij about two hours. Before it is ready to be taken but, £ fet the bones of the venifon on the fire m two quarts I of water, with three or four blades of mace, aq onion, ^ a little piece of cruft of bread, baked crifp and brown, Iv 4 and ^he PRACTICAL: COOK. and a ftnall quantity of whole pepper ; let it be clol^ covered, and boil foftly over a gentle fire, till one half of the liquor be wafted, and then ftrain it off. Pour the remainder into the pie, as foon as it comes frona the oven. If the venifon happens to be too lean, take the fat of a loin of mutton, and fteep it four and twenty hours in fome rape vinegar and.red wine 5 then fpread it over the top of the venifon, and cover the pafty. though fome people hnaglne^ that venifon can -never he over- haked^ and U'iU, for that reafon^ hake it firji in a falfe crtiji ; yet the notion is quite wrong ; for., through fiich a prahiice.) the fiavcur of the venifon is ii} Jqme jnea- fure at haft lof and gone. If however.^ you are. defirom of having it exceedingly tender.^ you muf wajh it in xvarm milk and wfiter.^ and then ruh it with clean cloths^ till it is perfectly, dry ,, When you have fo donsy ruh it all over with the ffi vinegary and let it hang in the open air. You may keep ity thus prepared, for a fortnight,, if you think proper ; hut then no moifiure mujl come to U •, if you fnd there does, to prevent its decaying, you muf ffI dry it well, and then jirevj ginger over it. When you are dil'pofed to make ufe of it, dip it in lukewarm water, and then wipe it dry again. Let it be baked in a quick oven. If your pafty be large, it will require three hours at leaft , at which time it will not only be very tender, but retain its fine flavour. iV. R. The fhoulder, boned, and made as above, with the mutton fat, makes a very agreeable pafty. See Mutton Pie. Venison Pasties, as made in the Jhops, Raife a high round pie : fhred a pound of beef fuet, and lay it at the bottom. Cut the venifon to pieces, and feafon well with pepper and fait. Lay the leaneft; part on the fuet, and the fatteft at top. Lay on but¬ ter. Cover it with pafte, and bake it weft. Of Pi£s and Pasties, / 225. I Or^ Bone a fide of venifon, cut it fquare, and feafon It well with pepper and fait. Make it up irfprope'r paftc, as has been directed ; a peck of flour for a fruck and three quarters for a doe : two pounds pf beef, fuet at the bottom of a buck pafly, and a.pound and half for a doe. Add to both a fuflicient quantity; ' of! beef gravy, after the pafty is baked. ; ■ Artificial Venison Pa.sty.- ...... '! Bone a firloin of beef, a fhoulder or a lorn bf-rhut- j ton, then beat it very well with a rolling-pin, then rub ten pounds of beef with four ounces of fugar, I and three ounces of mutton •, let it lie- twenty-four ! hours, then wipe it very clean; feafon if higlb with || pepper, nutmeg and fait, then lay it in the form of a pafly, then roll the palty almoif four fquare, ttir the bottom is an inch thick ; to a great pafty of muitton* beef or venifon, put a pound of beef fuet flired fmall; lay the palte on paper, then lay half the fiiet under the meat, and put round the pudding cruft ; wet it i well, turn over the top, and clofe it well, and ganiifh it ; then bake it, put in the gravy, and ferve it hbt. J When lamb comes flrft, bone it not, but break it very i fmall ; lay on it a few pickled barberries, three or four flices of rinded lemon ; and to lamb or veal put two ' pounds of fuet, as atorefaid. Umble Pie. f Boil the umbles of a buck, and chop them as fmall as meat for minced pies, and add to this an equal quan¬ tity of beef fuet, eight apples, half a pound of fugar, a pound and half of currants, a little fait, mace, cloves, nutmeg and pepper. Mix all well together, and put it into pafte. Pour upon it a pint of fweet mountarrr, and the juice of one lemon and Seville orange^- Cloie ! the pie, and when baked ierve it up hot. See Calf’s foot Pie. L 5 ji Lumber ^26 The PRACTICAL GOOK.. A Lumber Pie. Take about two pounds of lean veal, and mince rC ^yith a like' quantity of kidney beef fuet ; add to it fome apples fticed fmall, fome fpinage or beet cards fliced, with a feafoning of powdered cloves, mace,, nutmeg, and a little pepper, and add a little parfley cut fmall, the crumb of three ounces of bread grated,, fome facie, with juice of lemon or orange, or a little orange-flower water, the yolks of fix or eight hard- eggs, chopped fmall, with a pound and a half of cur¬ rants well picked, and rubbed in a cloth, without walhipg., ' Mix them well together, and when you have clofed it in a coflin of rich pafte, bake it in a gentle oven, and ferve it hot. Or, Take a pound and a half of fillet of veal, mince it with the fame quantity of beef fuet, feafon it with fweet fpice, five pippins, a handful of fpinage, and a. hard lettice, thyme and parfley ; Mix it with a penny loaf grated, and the yolks of two or three eggs, fack. and orange-flower water, fweet fpice, a pound and a half of currants and preferves, as the lamb pie, and a, caudle. * I An Umble Pie is made the fame way. Battalia Pie. . , Take four chickens and fquab pigeons ; four fuck-- ing rabbits. Cut them all to pieces. Seafon them with pepper, fait, Cayan and nutmeg. Lay them pro- mifeuoufly in the cruft, which ftiould always be a ftand- ing pie. Add to thefe four fweetbreads fliced, two Bolonia.faufages fliced, four fheeps or calves tongues and fhivered palates, two pair of lamb-ftones fliced, 25 coxcombs, favory balls and oyllers. Lay on butter in prbportion to the quantity of meat, and fix or eight yolks of hard eggs. CJofe the pie, and when baked’ add a lear. A York 227 X)f Pies and Pasties. J Yorkshire Christmas Pie. Make 3;good ftanding cruft, and let the wall and bottom be very thick ; bone a turkey, a goofe, a fowl, a partridge, and a pigeon. Seafon them all very well: take half an ounce of mace, half an ounce of nut¬ megs, a quarter of an ounce of cloves, and half ah ounce of black pepper,, all beat fine together, two large fpoonfuls of fait, and then mix them together. Open the fowls all down the back, and bone them ; firft the pigeon, then the partridge. Cover them. Then the fowl ; then the goofe, and then the turkey, which mu ft be large ; feafon them all well firft, and lay them in the cruft, fo as it will look only like a whole turkey. Then have a hare ready cafed, and wiped with a clean cloth. Cut it to pieces, that is, joint it.; feafon it, and lay it as clofe as you can on .one fide ; on the other fide woodcocks, moor game, and what fort of wild fowl you can get. Seafon them well, and lay them clofe. Put at leaft four pounds of butter inio the pie ; then lay on the lid, which muft be a very thick one, and let it be well baked. It muft -have a very hot oven, and will take at leaft four hours. This cruft will take a bufhel of flour. Savoury Balls. Take part of a leg of lamb or veal, and ferape it fine, with the fame quantity of minced beef-fuet, a little lean bacon, fweet-herbs, a fhalot, and anchovies ; beat it in a mortar till it rs as fmooth as wax : feafon it with favoury fpice, and make it into little balls. Another toay. Take the flefti of a fowl, beef-fuet and marrow, the fame quantity ; fix or eight oyfters, lean bacon, ifweet-herbs and favoury fpices ; pound it, and make it into little balls. • . A Caudle for JweA'^fKL , ■ Take fack and white wine a like quantify, a little verjuice 228 . rh PRAGTICAt CpOK. verjuice and fugar, boi! it, and brew it with two ojt three eggs, as buttered ale ; when the pies are baKed> pour it in with a funnel, and fhake it together. A IAEA'S, for favoury Pi,Es.. Take claret, gravy, oyfier-liquor, two or three an-* chovies, a faggot of fweet herbs and an onion; bori^ it up and thicken it with brown butter, then pour it into the favoury pies when called for. A Chicken Pie. Cut two chickens to pieces ; feafon them with pep¬ per, fait and a little beaten mace. And tske aifo half a pound of veal, half a pound of fuet, as msich crumbs of white bread ; and beat them quite fine in a mor¬ tar. Seafon this alfo with a very little pepper and fait, an anchovy with the liquor, the anchovy cut in pieces,, a little lemon peel fhred very fmall, and a little thyme. Mix all the feafoning ingredients with the yolk of aa egg, making about a dozen round balls out of them, and laying the reft round the difti. Then lay in one chicken over the bottom of the diflr, and upon that two fweetbreads cut into five or fix pieces, and fea- foned with pepper and fait. Strew over them half an ounce of morels and truffles, two or three artichoke- bottoms cut to pieces, a few cocks-combs, and a palate boiled tender, and cut to pieces. I'hen lay on the other part of the chicken. Put in half a pint of wa:^ tej. Cover the pie. Bake it well. When come from the oven, take off the lid ; fill it with rich gravy. Lay on the lid, and fend it to table. A Hen Pie. Cut a hen In pieces and lay it in the cruft. Lay on balls, fliced lemon, a quarter of a pound of butter, and the yolks of hard eggs, as many as neceflary. Then cover it with a good pafte. When enough fill it up with a kar thickened with eggs. Pigeon A Pigeon: Pie. ■ Pick and clean the pigeons very nicely, both within- and without ; cut off the pinions and necks. Seafon each pigeon with pepper and fait, and put a good piece of frefb butter, witli pepper and fait, in. their bellies. Lay them regular in the dilh covered all over, with pafte ; and in the center of them all leave a fpaco for th^ necks, pinions, gizzards, livers and hearts*.' Then pul in as miich. water as will.alraoft fill the difh* Lay on the top cruft, and bake it well.—Some add a beef fteak, or a piece of beef Ikirt. at the bottom, to help the gravy. This is the beft way to make a pigeon pie*. Another fort (^PigeonPie-. ^ Prepare the pigeons as above, feafon them with pep¬ per and fait ; lard tliem with bacon,, and ftuft' therm with forced meat. Lay on them lamh-ftones, fweet- breads, and butter. Lay them, as above, in the pafte,. and when baked pour in a lear. ' In either way there may he made tBi's addition. — Lay forced meat balls round the infide of the pie, with afp-aragus tops, artichoke bottoms, muftirooms, truf^ fies and morels. And feafon high. A plain Goose Pie. The walls of a gbofe pie muft be made fubftantial: and one goofe will take half a peck of the beft flour.' 5 ! Raife the cruft juft big enough for the goofe to be f placed in it. Cut off the head, neck, feet and pinions ; ” draw it well, and put neither the gizzard, nor liver, ,, nor heart, nor any of thofe parts cut off into tlie pie. . Some only fplit the goofe in two parts : but the moft ^ convenient method is to quarter the goofe. And having 4! .feafoned the flefti high with mace, pepper and fait, |! lay each piece with the hollow fide to the bottom ;' ^ and half a pound of butter on.the top. Then lay on i the pie lid : and bake it 'in a flow oven. A Goose ^20 The PRACTICAL COOK. A Goose Pie ekriched. Having raifed the cruft, as above, bone a goofe and a large forvl. Seafon them with mace, pepper and fait mixed together. Cut ofF^ the root and peel ofF the £kin of a pickled tongue^ that has been dried and boiled; Lay the fowl in the goofe, and the tongue in the fowl, fo as to appear in the form of a whole goofe, Upon this lay half a pound of fweet butter, and clofe all with the lid.—This pie is very rich, and pleafing to moft palates^. Giseet Pie. Take two pair of goofe giblets nicely cleaned. Put all but the livers into a faucepan containing two quarts ©f water, and put with them twenty corns of whole pepper ; four blades of mace, a large onion, and a bundle of fweet herbs. Cover all clofe, and let thern ftew very foftly till the giblets become quite tender. Have ready a pan covered with a good cruft. Lay a good rumpfteak at the bottom, that has been well fea- foned with' pepper and fait. Upon which, lay in the giblets, and the livers, all cut in pieces. Strain the liquor, in which they were ftewed. Seafon it again, if neceflary, and pour it into the pie. Put on the lid, and bake it in a flow oven one hour and a half. yf Ducx Pie. Make a pufF pafte cruft, take two ducks, fcald them and make them very clean, cut off the feet, the pi¬ nions neck, and head, all clean pickfd and Raided, with the gizzards, livers and hearts j pick out all the fat of the infide, lay a cruft all over the difh, feafoti the ducks with pepper and fait, infide and out ; lay them in the difh, and the giblets at each end feafoned ; put in as much water as will almoft fill the pid, lay oh •the cruft, and bake it, but 'not too much. A Turkey Pie. Bone a turkey, and feafon it with fait and pepper. Lay Pies Pas-ties. 13r Lay it In a good pafte, and fill up the vacant parts of the pie with two capons, or two wild ducks, cut in pieces. Lay on butter and clofe the pie with a lid. N. B. A goofe pie may be made in the fame manner^ and the vacant parts filled up with two rabbits^ J Swan Pie.. Skin and bone a fwan : lard it with bacon. SeafOR; k with fait and pepper, a little nutmeg, and a few bay-leaves powdered ; lay it in, the pafte : ftick ifc with clovea.lay on butter,, and clofe the pie. J Rabbit Pie. Cut the rabbits in pieces,, as for. frying : feafon them- with pepper, fait,, and nutmeg. Seafon a piece of fat pork in the fame manner. Lay both the rabbits and; pork in a difti covered with good pafte. And having made balls of the rabbits livers parboiled, butter^ eggs^- fweet marjoram, pepper, fait and nutmeg, place them, amongft the meat, together with artichoke bottoms, boiled tender, and cut into fquare hits. Then clofe all with the lid.. Hare Pie. Cut the hare in, pieces ; break the bones alfo, and; lay them in the pie. Seafon well with pepper and falu Lay on balls, diced lemon, and butter^, and above all lay the yolks of hard eggs. Some lard the flefli of the hare with fat bacon : and lay a large beef fteak at the bottom ; which makes a good <|uantity of gravy. Otherwife make a ftrong gravy, as diredled for a roaft-. ed hare j. and wheivbaked enough fill the pie with it. .^'SeaPie.. Take a large ftonebowl that will bear the fire ; and roll out a large ftieet of good pafte about the thickneis of a crown piece. Cover the bowl entirely with this pafte, and leave as much as fhall ferve for a cover. Take- alfo a fowl, cut in pieces, and feafoned with pepper and fait, a lUce or- two of ham, or Boiontd h\i~ 53^ The PJt-AGTICAL CQOir. fage cut in flices,- half a pound of good bacon-, or half a neat’s tongxic,. or a whole hog’s tongue, that has beejr watered, half boiled* and peeled. Then draw the ^afte over it, and-cover it down with a plate that will juft fit the top of the bowl, fo as to prevent water en¬ tering upon the top of the pie- Tie it all ciofe toge¬ ther,. and both it three quarters of an hour. Wlien enough, fet it before the nre to brown ’;he eiuft. Then open the lidy and pour in gravy, if required. When mutton can be had, this pie is well made with mutton chops, potatoes iliced, and a few onions that have been boiled. Minced Pies. Take two pounds of currants, wafh, pick, and dry them well by, the fire : two pounds of raifins of the fun, ftone and chop them very fmall ; three pounds of fuetfhred as fine as poftible : half a pound of fine fugar pounded, two large nutmegs, one ounce of mace, one ounce of cloves beat very fine ; and half a hundred of pippins pared, cored, and chopped fmall. Put all thefe ingredients thus prepared into a great earthen pan or wooden bowl. Mix them well together, adding thereto by degrees, in ftirring, about half a pint of brandy, and half a pint of rofe-water,. or orange-flower water: and. when well mixed, ftop it ciofe down in a ftone jar, and it will keep three, or four months for. ufe. B, This is a good pie. for the time of Lent. When you make the pies, it is beft to make them fmall difhes, a little bigger than a foup-plate. Lay a very thin pafte all over it. Then lay in it a thin layer of the minced meat : upon that a thin layer of citron— jgeel candied and cut very thin ; over that another layer, of minced meat : then a thin layer of orangCrpeel can¬ died and cut very thin : over that more meat.. Upon which fqueez.e half a Seville orange. And add to it two fpoonfuls of red wine. Lay on-the lid and bake it nicely, Thofc pies eat very nicely cold. Of Pies and Pasties. If made in little patties, there is ito difi^rence, but rn {lie mi>tiire of the fweetmeats and minced meat : which ouglit to be always in proportion. But if there is to be flefh-meat in the pies, parboil a neat’s tongue, peel it well, or the infide of a firloin of beef, and chop the meat as fine as pollible (the dou¬ ble of fine young tripe boiled will do as well) and mix up with the aforefaid ingredients, in fuch proportion a$ fhall not make the pie heavy. Or, Parboil a neat’s tongue; of which take two pounds, I and two pounds of beef fuet, five pippins pared and j cored, and a green lemon rind pared off very thin. ! Shred all together very fine : and feafon with one ounce ! of fpice, a little fait, a pound of fugar, two pounds of currants, half a pint of fack, a little orange- flower, ; or white-rofe water, and the Juice of four Seville 1 oranges, or two large lemons, To which add a quar¬ ter of a pound of citron, lemon and orange-peel can¬ died, and cut in thin flices. Mix all together, and fill the patty-pans, covered firfi with puff-pafte. I*. ' ■ Or, \ Take tA^o pounds of fillet of beef, or the thicic i white part of tripe ; four pounds of fuet, one pound \ of raifins, fi^e peJunds of currants fhred very fine ; \ and fealon with an ounce and half of cinnamon, half an ounce of nutmegs, half an ounce of mace, a few cloves, the juice of four lemons, ’and one lemon-peel grated.' To thefe add three quarters of a pint of ca¬ nary ; four ounces of citron, lemon and orange peel candied and cut into thin pieces, one pound of fix- penny fugar, and a little fait. Mix all together, co¬ ver the patties with puff pafte, and fill them with the minced meat difcretionally. Minced Pies and Egg Pies. ] Shred two pounds of lean meat, and two pounds of 4 beef fuet, very fine ; feafon it with an ounce of cloves, f macc 'The P-RAC'TICAIL COOK. mace and cinnamon, a little falty a pound of fugar^ ■eight candied lemons and citrons, four ounces ot dates, all fhred or fliced, a little lemon peel fhred fine? and a pound of raifihs of the fun, ftoned and fhrcdr three pounds of currants, a pint of fack, and the juice of three lemons, or verjuice i then mix all together, and it is fit to fill yOur pies ; the beft meat is neat’s tongues, - but beef, mutton, veal, or tripe, are very good for prefent ufe. Shred the meat ratv j if nor, parboil the tongues till they will blanch, and when- cold fhred them ; tlien boil the eggs hard', and fhredi them fine with no more than the weieht of the ep-gs. An Egg Pie. , Cover the diih with puff”pafte : cut twelve liard eggs into flices, and lay them on the pafle. Then throw lialf a pound of currants over the eggs. Beat up four eggs wef), mixed with half a pint of white wine : grate in a fmall nutmeg, and make the pie as fweetas- you choofe with fugar. Lay a quarter of a pound of Dutter between the fficed eggs : and pour the eggs beat up in wine over all. Cover the pie. Bake it half aiat tour, or till the cruft be enough done.. FISH PIES. ^ Carp Pie.^ •O CALE, wafli and gut a carp j and fill its belly ^ with a mixture of the meat of an eel boiled iittle tender, an equal quantity of bread crumbs, a ■little fweec-maijoram, lemon-thyme, winter-favoury, and lemon-peel cut very fine ; a little pepper, fait, grated nutmeg, an anchovy, half a pint of oyflers parboiled and chopped fine ; the yolks of three hard eggs minced, rolled up In a quarter of a pound of but¬ ter. Cover the difh with a good cruft, and lay the carp thus fluffed in it. And having faved the liquor in Of PiH’s and Pas TIE 3^. ^3^ in which the cel was boiled ; put into that liquor the eel bones, and boil them v;ith a little inace ai)d whole pepper, an onion, a bunch of fweet-herbs, »and an an¬ chovy, till it be reduced to about half a pint. Then ftrain the liquor, and aftcr.vards add to it a quarter ©P ,a pint of white wine, and a lump of butter mixed in ,a very little flour. Boil this fauce or gravy up, and pour it into the pie. ^ N.B. If you would have the liquor flronger, add a; few fmall eds. A SoAL Pie. Pick all the ilefh from the bones of two pounds of eels ; fhred it very fine, and feafon with lemon-peeh 1 fiiced very fine alfo, a little fair, pepper, nutmeg, chopped parficy,. and an anchovy,. Add a fev/ crumbs of bread, and a quarter of a pound of butter. Mix I it, and lay it in a difli covered all over with puff pafte. , Upon which lay the meat of a pair of large foals, or I three pair of fmall ones, cleared from their bones and fins. Then pour in a liquor made of the bones of both forts of fifli, maee and fait, about a quarter of a pint. Put on the lid of the pic, and bake it in a flack, oven. N, B, A turbot pi'e is made in the fame manner* An Eee Pie,. Skin, gut and clean the eels vtry well, andcutthfri^ into pieces about the length of the little finger, and feafon them with beaten pepper, mace, and fait, agree¬ able to every one’s palate. Make a good cruft in % difh, and fill it with thefc pieces of eels. Then lay on a piece of butter, and pour in as much water as the difh will hold. Cover with the pafte, and bake the pie well. N. B. A beef fteak well feafoned, and laid at the bottom of this pie, is a great addition to it j both as to gravy and tafte., 236 ne PRACTICA L COOK. A Herring Pie. Cut off the heads, tails and fins, and gut, fcaleand wafh the herrings. Dry tliem with a cloth, and fea- fon them with I'alt, pepper, and mace. Make a good pafte to cover a difh ; and at the bottom lay a little butter: then a row of herrings : over them a layer of apples, pared arid cut in thin dices; then a layer of onions cut in thick dices, and over alt a little butter. Put in a little water \ clofe all with a lid, and bake k well. A Salmon Pie, Clean a piece of frefh falrnon nicely ; feafon it with rnace, nutmeg and fait. Make a good pafte to cover a difh. At the bottom place a little piece of butter. Then lay the falmon upon it. And upon the falmonf pour the meat of a lobfter boiled and chopped very fmall, its body bruifed, and all of it mixed well with very good butter. Then lay on the lid, and bake it welL A Trout Pie, Clean, wafh and fcale the trouts j and having lard- - ed them with a piece of driver cel' rolled up rn fpice and Ivveet herbs, and bay leaves pgwdered, lay them in a difh with good pafte, and intermixed with the bottoms, of diced artichokes, mufhrooms, oyfters, capers and; fliced lemon. Lay on butter, and cover the difh wuh pafte, A Saltfish Pie, Lay a fide of faltfifh in a pan-of water till it be tender. Then drain it and lay k upon a dreffer ; take oft' all the fkin, and pick the meat clean from the bones.. Mince it fmall. Take the crumb of two French rolls ; cut thern in flices : and boil them up with a quart of new milk, ilreak the bread very fine with a fpoon. To which put the faltfifh minced, a pound of melted butter, two fpoonfulsof parfley fiired very fine, half a prated nutmeg, a IhUe beaten pepper, and three tea- fpoonfuls- Of Pies and Pasties. 237 fpoonfuls of muftard. Mix all well together. Make a good cruft. Lay the pafteall over the difh Lay in the fifh and other ingredients. Cover it up and bake it an hour. Jn Oyster Pie. Parboil a quart of large oyfters in their own liquor; beard them, and mince them final! : then pound them in a marble or ftone mortar with prftacho nuts ; a lit¬ tle grated bread and marrow. Seafon with pepper, * fait, mace and nutmeg. Lay them in this form in a difh, covered with good pafte, pour a little of the li¬ quor upon them, and lay butter upon all. Then clofe it with the lid and bake it. FRUIT. Jn Appl^ Pie. Cover a difh with pufF-pafte, but not at the bottom. Pare, quarter and take the cores out of the apples. Lay a round of apples thick. Upon which throw in half the quantity of white Lljbon fugar intended for the pie ; a little lemon-peel minced very fine, and a few cloves and a little cinnamon beat very fine. Then lay on the half of the apples, and the remains of the fugar; and fqueeze half a lemon upon all. Boil the peeling and the cores of the apples, and a blade of mace, in a little fair water, till it tafies very well of the fruit; flrain it, and boil up the liquor with as much fine fugar, as will make it very good fyrup. Pour as much thereof, as necefiary, into the pie. Then put on the lid and bake it. N, B. It will be a great addition fliould you add a D^l quince or two. A pear pie is made the fame way ; except the addi- (fUtion of quinces. They that like an apple pie buttered, muft take olT he lid when brought from the oven, and put in and fulj • mix ^38 irke PKACTICAL‘COOK. ^mlx with a fpoon very well, as much butter as nee(?«i ■ful. But the genteel eft manner is to cream the top of the pie j which is done thus : beat up the yolks of two eggs, half a pint of cream and a little nutmeg, fweeten it with fugar, and having cut the pie lid in ■little three corner pieces, ftick them about the pie^ ^nd pour thC'Cream upon it, ' > jinather . Scald a dozen of codlins very tender 5 fkin them, and beat up the pap of them very well, with fix whites and twelve yolks of eggs. To which add a penny- white loaf grated, and a nutmeg grated, as Tnuth fu¬ gar as required, and a quarter of a pound of rrielted’ butter. Mix all together; butter the difti in w-hich if Is to be baked, and bake it in a flack oven. A Chehry Pie. Cover a little round the fides of the difh with pafte: cover the bottom with fugar. Then lay' in the cher¬ ries well picked and waflied, and lay more fugar ^t top. Some mix red currants with the cherries^, put •on the lid and bake it in a flack o\'en. • , N , B . A plumb-pie and a goofeberry^pie are made iii the fame manner, only with this reftridfion : you al¬ ways make a cherry-pie of ripe fruit : but the plumbs ^nd goofeberries rauft be green. The geo ^ feberry - pie ^ if you want it to be red, muft ftand a good while in the oven to foak. And it wil! be a great addition to it if the top, when the lid is taken off, be covered with cuftard, or fuch cream as diretfted for the apple - pie . An Orange Pie. Cover the difli with good pafte. In which put the> followingingredients, thus prepared—Take two China oranges and two lemons, boil them till tender in fotfcl or five quarts of water, down to about one pint.' To | which add a pound of loaf fugar. Boil it., Thciti Cy Fibs Ra 5 tie«.. “235 t^ke out the oranges and lemons, and dice them, and lay them in the difh : and having pared, quartered, cored and boiled twelve pippins, in the fyrup, lay them all over the orange and lemon, and pour in the fyrup, or as much of it as lhall be required. Cover the pie I with nice puff-pafte, and bake it in a flow oven half I an hour. i Artichoke Pie. Suppofe you would ufe twelve artichokes, take the i bottoms clean from leaves and the choke, and the ftalk. I "Cover the difli with good pufF-pafte. Lay a quarter I of a pound, at leaft, of butter, all over the bottom of I the pie. Upon which lay a layer of artichokes y pa I them flrcw a little, pepper, fait, and beaten mace : ' then another Jayer of artichokes ; andflrew them alfo •with an equal quantity of the fame fpice ; and upon that a quarter of a pound of butter in little bits, and a quarter of a pint of water, in which have been boil¬ ed half an ounce of truMes and morels, which mull: ji be cut very fmall, and ftrewed over the butter. Upon i thefe lay the yolks of twelve hard eggs. Pour a gill of Madeira or white port over all. Cover with -a good puff-pafte, and bake it no longer than to do the. cruft. N. B. Four large blades of mace, twelve pepper -corns well beat, and a tea fpoonful of fait is fufficient to reli^ this i^ie moderately. J PoTAToE Pie. Boil and peel three pounds of potatoes, and cover 2 •dilh with good pafte. Lay half a pound of butter at the bottom : and upon that the potatoes cut in two. Seafon them with three tea fpoonfuls of fait, a fmall j nutmeg grated, fix eggs boiled hard, chopped fine, j and a tea fpoonful of pepper ftrewed pv^r all. Then j half a pint of white wine. Cover with a.good pafte ; ■j and b^e it till the cruft is enough.. £40 "The PRACTICAL COOK. An Onion and Potatoe Pie. Take a pound of potatoes, a pound of onions, a pound of apples, and twelve eggs. Wafh, pare, peel and nice the potatoes, onions and apples, and mince the eggs. Cover the difh with good cruft ; lay a quar¬ ter of a pound of butter over the bottom and Ades, and ftrew the butter with a part of this feafoning made' of a quarter of an ounce of beaten mace, a nutmeg orated, a tea fpoonful of beaten pepper, and three tea §30onfuls of fait, well mixed together. Then lay a layer of potatoes, a layer of onions, a layer of apples, and another of eggs ; and fo on till the pie be full, firewing a little of the feafoning between every layer, and a quarter of a pound of butter in bits; and fix Ipoonfuls of water, and no more. Cover the pie with good pafte, and it will take one hour arid a half baking. TORTS and TARTS. * To make a Tort. M ake a fine pufF-pafte, cover the difii with the cruft, make force-meat thus : take a pound of veal, and a pound of beef fuet, cut them fmall, and beat them fine in a mortar. Seafon it with a fmall nutmeg grated, a little lemon-peel fhred fine, a few fweet-herbs, not too much, a little pepper and fait, juft enough to feafqn it, the crumb of a penny loaf rubbed fine; mix it up with the yolk of an egg, make orie third into balls, and the reft lay round the fides of the difti. Get two fine large veal fweetbreads, cut each in four pieces; two pair of lamb-ftones, each cut in two, twelve cocks combs, half an ounce of truffles and morels, four artichoke-bottoms cut each into four pieces, a few afparagus-tops, fome frefli muftirooms, and fome pickled j put all together in the diih* Of Tarts, i^c. 24.1 Lay firft the fu'eetbreads, then the artichoke-bot¬ toms, then the cocks combs, then the truhles ani morels, then the afparagus, then the mufhrooms, and then the force-meat balls. Seafon the fwcetbrcads I with pepper and fait ; fill the pie with water, aiid put i on the cruft. Bake it two hours. I 7 ORT DE MCY. Lay puff-pafte round th« dlfli. Then lay a layer of , bifcuit, and a layer of butter and marrow : then a ^ layer of a variety of fweetmeats, and fo do till the 1 difh be full, and pour upon all a quart of cream boiled, and thickened with four eggs, and feafoned with a : fpoonful of orange-flower water, and as much fugaras required. Then cover it with puff pafte, and bake it half an hour. Or, Beat half a pound of blanched almonds in a mortar, with a quarter of a pound of candied citron, the white of a capon, four grated white bifcuits, the marrow of two bones, fweet fpice and fugar, a little fack, orange- , flower water, and a little fait. Then melt it with a ! pint of cream and feven eggs well beaten. Bring all thefe ingredients to a body over the fire ; then having a difli covered with puff-pafte ; place part of the in¬ gredients at the bottom : cover them with the marrow of two bones, in pieces ; fqueeze on it the juice of a lemon, lay on the remainder of the ingredients, and pour upon that as much more marrow ; and cover it with puff-pafte. It will take half an hour, or there¬ abouts, to bake it. Th make Tarts of clivers Kinds. If you propofe to bake them in patty-pans, firft butter them well, and then put a thin cruft all over them, in order to your taking them out with the greater eafe ; but if you make ufe of either glafs or ichina diihes, add no cruft but the top one. Strew a proper quantity of fine fugar at the bottom ; and after M that 242 The PRACTICAL COOK. that lay in your fruit, of what fort foeycr, _ as .you think moft proper, and flrew a like qu.'.ntity of the fame fugar over them. T'hcn put your lid on, and'let them be baked in a Hack oven. If you make tarts of •apples, pears, apricots, Cr. the beaten cruil is looked upon as the moft proper ; but that is fubmitted to your own particular fancy. To make Apple Tart, or Pear Tart. Pare them firft ; then cut them into quarters, and take the cores out ; in,the next place, cut each quar¬ ter acrofs again ; throw them, fo prepared, into a fi}uce-pan, with no more water in it than will juft co¬ ver the fruit ; let them fimmer over a flow fire, till they are perfedfly tender. . Before you fet your fruit on the fire, take care to put a good large piece of le¬ mon-peel into the water. Have the patty-pans in rea- d.inefs, and ftrew fine fugar at the bottom ; then lay in the fruit, and cover them with as much of„the fame fugar as you think convenient. Over each tart pour a. tea fpoontul of lemon juice, and three fpoonfuls of the liquor in which they were boiled. Then lay the lid over them, and put them into a flack oven. If the tarts be made of apricots^ Szc. you muft nei¬ ther pare them, nor cut them, nor ftone them, nor ufe lemon-juice ; which is the only material difference in the luanner of making them. Obferve, with refpedf to preferred tarts^ only lay in the preferved fruit, and pqt a very thin cruft over them j and bake them as fhort a time as poflible. To make them Jlill in a more agreeable way. Take a large patty-pan, in proportion to the in¬ tended flze of the tart. Make fugar-cruft for it, and^ roll it till it is no thicker than a halfpenny ; then, having buttered the patty-pan, cover it. Shape tbs upper cruft on fomething hollow contrived for that particular purpofe, about the fame fize as the pan ; and then mark it with a proper iron, in tyhat form t you 243 you think mofl: convenient, in fuch a manner that it lie hollow, and the fruit be feen through it. Then let the cruft be baked in a flack oven, fo that it may ¬ be only crifped, but not difcoloured. When the cruft is_ quite cold, take it out carefully, and fill it with whatever fruit you propofe ; lay on the lid, and the tart is made. If the tart, therefore, be not cat, the fweetmeat is never the worfe, and makes a genteel appearance. Orange or Lemon Tarts. Take fix large lemons, and rub them very well with fait, and put them in water for two days, with a handful of fait in it ; then change them into frefh wa¬ fer every day (without fait) for a fortnight, then boil them for two or three hours till they are tender, then cut them into half quarters, and then cut them three- corner-ways, as thin as you can. Take fix pippins pared, cored, and quartered, and a pint of fair water ; let them boil till the pippins break ; put the liquor to your orange or lemon, and half the pulp of the pip¬ pins well broken, and a pound of fugar Boil thefe together a quarter of an hour, then put it in a gallipot, and fqueeze an orange in it : if it be a lemon tart, fqueeze a lemon ; two fpoonfuls is enough for a tart. Your patty pans muft be fmall and fihallow. Put fine puff-pafte, and very thin ; a little while will bake it. Juft as your tarts are going into the oven, with a fea¬ ther, or brufh, do them over with melted butter,' and then fift double-refined fugar over them ; and this is a pretty iceing on them. ‘IcEiNG for Tar.ts. Beat and fift a quarter of a pound of fine loaf fugar. Put it into a mortar with the white of one egg, that has been v/ell beat up Add to thefe two fpoonfuls of rpfe-water, and beat all together till it be fo thick as juft to run, obferving to ftir it all one way. It is laid on the tart with a brufli or fmall bunch of feathers M 2 dipped 244- PRACTICAL COOK. dipped in the iceing. Set the tarts, when fo done, into a cool oven to harden. But take care not to let them ftand too long : for that will difcolour them. J Spinage Tart. Take fix handfuls of fpinage, wafli'it clean and dry It, pick it clean from fialks ; and, the hard'rib that goes up the middle of the leaf, fhred it extremely;;fine ; put to it a pint of grated bread, the lighteft you can get, a pint of very thick cream, nine eggs (but four of the whites) three fpoonfuls of orange-flower water, a little fait and fugar to your tafle ; it ought to be pretty fweet : if with your orange-flower water you beat up two ounces of blanched almonds, it is an in* comparable addition to the tafte. Garnifh the brim of your difli with pafte, and lay flips acrofs the top. Thus you may make coujlip tart \ but that being not fo juicy, will bear beating in a mortar. Heat it with care before it be put into the difh. An Almond Tart, ’very To half a pound of almonds blanched, aftd very finely beat with orange-flower water, put ya pint of thick cream, two large Naples bifkets grated, and five yolks of eggs, with near half a pound of fugar j put all into a difli garniflied with pafte, and lay flips in dra- moods crofs the top ; bake it in a cool oven ; and when drawn out, ftick flips of candied citron in each diamond. Orange Puffs. Pare off the rinds from Seville oranges or lemons, then rub them with fait ; let them lie twenty-four hours in water, then boil them in four changes of wa¬ ter ; make the firft fait, drain them dry, and beat them fine to a puff j then bruife in the pieces of all that you have pared, then make it very fweet with'fine fugar, boil it till it is thick, let it ftand till it is cold, and then it will be fit to put in the pafte. ■' ' ■ ''Of Tarts, ' ^ifr, ' 245 Salt them whole, then boil them as above dire6lcd, and when they are cold flice them very thin, put a lit¬ tle fugar over the bottom of the tart, then lay in the dices with a little fugar, and fo fill the tarts or patty¬ pans. You may lay dices of pippins between the oranges. Lemon Puffs. . Take a pound and a quarter of double refined fugar beaten and fifted, and grate the rinds of tw’O lemons, and mix well with the fugar ; then beat the whites of three new-laid eggs very well, and mix them well with the fugar and lemon-peel ; beat them together an hour and a quarter, then make them up in what form you plcafe ; be quick to fet them in a moderate oven j do jiot take them off the papers till cold. Carrot, or Parsnep Puffs. Scrape and boil your carrots and parfneps tender ; then fcrape or mafti them very fine, add to it a pint of pulp, the crumb of a penny loaf grated, or fome ffale bilket if you have it, fome eggs, but four whites, a nutmeg grated, fome orange-fiower water, fugar to your talte, a little fack, and mix it up with thick cream ; they muft be fried in rendered fuet, the liquor very hot when you put them in : and put a large fpoonful in a place. Minced Meat Puffs. 7 'ake the fame ingredients mixed as for minced pies j and having rolled out a long fquare piece of puff-pafte, as thick as a halfpenny, and’ fufficient to .contain two table fpoons of the minced meat, lay the j^inced meat in the center. And having brought the tvyo edges together lap them up according to art, and twift the ends together, fo tight as to prevent the meat burfiing out. P'ry thefe puffs in a large pan and the beff hog’s lard, or clarified fuet, till they be very . ■ M3 brown 246 r/;^ PRACTICAL COOK. brown and not burnt. Thefe are properly called Canterbury Shifts ; and are preferable to a mince-pie, and done with much greater expedition and eafe. Instructions to make all Sorts cj Cakes. J RICH Cake. A K E fix pounds of the beft frefh butter ; work it to a cream with your hands; then throw in by degrees three pounds of double refined fugar well,beat and fifted : mix them well together : then work in three pounds of blanched ahnonds : and having beaten four pounds of eggs, and flrairied them through a fic.ve, put them in, beat them all together till they are thick and look white. T'hen add half a .pint of French brandy, half a pint of fack j a I'mall quantity of gingerj and about two ounces of mace, cloves, and cinnamon, each, and three large nutmegs, all beaten in a niortar as fine as poffible. Then (hake in graduall) four pounds of well dried and fifted flour : and when the oven is well prepared, and a tin hoop to bake if .in, flir into this mixture (as you put it into thie hoop) feven pounds of currants clean wafhed and rubbed, and fuch a quantity of candied orange, lemon and citron, in equal proportions, as fhall be thought convenient. Tne oven muft be quick, and the cake will take at Icaft four hours to bake it : Or, you may make two or more cakes out of thefe ingredients. During the whole time of mixing thefe ingredients, you muft beat it with your hands, and the currants muft be dried before the fire, and put into the cake warm, T his is called a twelfth cake at Lon^hn. In order to ice it beat up the whites of 24 eggs with a pound of double refined fugar beaten and fifted very fine, till it looks very white and grows thick. Spread u is with a feather or a fine brufh over the top of the cake. 7 a'make all Sorts of CAKESt 247 cake, after it is taken out of the tin hoop : and fet'it thus iced before a clear fire, at a proper diftance, and keep turning it round for fear of difcolouring it. Blit the bed; way is to harden this ice in an oven, for about an hour. N. B. This is the way to ice all cakes. Another. To a quartern and half of fine flo’ur add fix pounds of currants, an ounce of cloves and mace, a little cin¬ namon, two grated nutmegs, a pound of the bed: fu- gar : fome candied lemon, orange and citron, cut in thin pieces ; a piiit of fwcet wine ; a little orange- flower or rofe water; a pint of yead: ; a quart of cream ; two pounds of butter melted, and poured in- i to the middle of the flour. Then ftrew fome flour ' over the butter, and let it ftand half an hour before the fire. After which knead it well together, and lay it before the fire to make it rife, and work it up very well. Put this mixture into a tin hoop : and bake it two hours and a half in a gentle oven. Another, Take a peck of flour, and rub into it a pound of butter; then fet on a fauce-pan of cream, as much as will wet it ; flice into it a pound of butter ; and, when it boils, take it off to cool ; then mingle with it the flour, three large nutmegs grated, fix blades of mace beaten, a pouiu! of lugar ; fome rofe-water, and two pounds of currants well wafhed and dried. When you have mingled all thefe in the flour, and made a round hole in it, take a pint of ale yeaft, and beat in¬ to it the yolks of eight eggs, half a pint of fack, and temper it with the cream and butter. Be fure not to make it too wet ; neither mull it be too ftiff. Then fet it by the fire to rife ; and cover it with a cloth for half an hour. 7 'hen put it into a rim of tin, .and S' fet in a hot oven. An hy»ur and a half will bake it. M 4 Another 248 rhe PR AGTICA-L’C-ODK. Another GREAT rich Cake., r ; Take twelve pounds of Sour, twelve pounds of currants well cleaned and dried, two pounds of raifins of the fun ftoned and Hired fnrall ; two pounds of fu- gar, five pounds of butter, half a pint of fack, five or fix eggs, half a pint of rofe^water, three pints of the beft ale yeafi, five pints of cream, or ftrokings, an ounce of cinnamon, fix nutmegs, and fume cloves and mace ; divide the Sour into two parts ; boil the cream, and when it is almofi: cold, mix it with the yeaft ; then put it to the one half of the Sour, wmrking it very well ; fet it before the fire, and cover it. Melt the butter and rofe-water over a gentle fire, and beat the butter well wdth your hands j the other Sour muft be fct before the fire, and made as hot as poflible, and the currants and raifins, well mixed together, laid be¬ fore the fire, and made very hot. You muft lay the fpice and fugarover a chafing-difti of coals, and make all as hot as 5'ou can fufFer your hand in ; then mix the fiour and all the reft, with the other pafte, and keep k hot till it is put into the oven. When all is mixed, it will be no thicker than a pudding. Flour the paper well that is to beat the bottom, and fet upon it a hoop, or rim of tin, or triple ftrong paper. Pour the cake into the hoop, and fet it in the oven. When the cake is ready to draw, ice it over with a r|X)on, and let it ftand till it hardens, as diredted before, French Bread. • Beat two eegs with a little fiilt ; lav to them half a pint of ale yeaft, or miore ; then put to it three pounds of fine flour, and put into it as much blood-wahm milk as will make it loft and light. T'hcn make it into loaves or rolls, and, w’hen baked and cold, .rafp.or grate, all the outfide ofF, and . then it is fit to fet at table. A French Cake to eaf hot. ... j Take a dozen of eggs, a quart of cream, and las; KiLch flour as will make it into a thick batter 3 put to, it 7 a make all Sorts ^ Cakes. ;^49 it a pound of malted butter^ haJf a pmt of fack, and one nutmeg grated ; mix it well, and let Hand three or four hours ; then bake it in a quick oven, and, when you take it out, flit it in two, and pour a pound e)f butter on it melted with rofe-water j cover it with the other half, and ferve it up hot. J Spanish Cake. Take twelve eggs, three quarters of a pound of the beft moift fugar, mill them in a chocohae-mill, till they are all of a lather ; then mix in one pound of Hour, half a pound of pounded almonds, two ounces of candied orange-peel, two ounces of citron, fqur large fpoonfuls of orange-water, iialf an ounce of.ciii-» namon, and a glafs of'fack. It is better when bakc^ in a How oven. , Pop,Tur,AL Cakes. ,, Take a pound and a quarter of fine.-flour well drfet|i and break a pouiid of butter into the flour, and rrtb.ii: in, adding a pound of loaf-(ugar beaten and ftfted, ^ nutmeg grated, four perfumed plumbs, or fome amber- greafe; mix thefe well'together, and. beat jfevoh. eggs, but four whites, w'ith three fpoonfuls-of “orange-Hower water;, mix all thefe together, and,- heat them up an hour; butter your little pans juit as they are 'going into the oven, fill them half full, andTearce l©me fine I fugar over them ; little more than a quarter ofran hour jj will bake them. You may put a handful of .currants i into fomeof them; take them out of the pans as foon I as they are drawn, keep them dry ; they will lve.ep.good i; three months. i Or, Put a pound of fine fugar, a pound of fnefh butter, I five eggs, and a little mace, beaten, into a broad pan j beat it up with your hands till it is very light, and looks curdling ; then put thereto a pound of flour, ' half a pound of currants very dry, bear tnem together, ! fill tin pans, and bake them in a flack oven. You may i ' M 5 make '1 II 35® r^^PRACTlCAL €Ga'K. make feed-cakes the fame way, only, put carraway-feeds inftead of currants. Or, Mix into a pound of fine flour a pound of loaf fugar beaten and. fifted ; then rub into it a pound of pure fweet butter, till it is thick like grated, bread ; then put to it two fpoonfuls of role-water, as much fack, ten eggs, and whip the whites to fnow ; then put in eight ounces of currants ; mix all well together, and butter the tin pans ; fill them but half full, and hake them. Thefe cakes, if made without currants, and kept in a dfy place, they will ke^p a year ; add a pound of almonds blanched, and beaten with rofe- water, as above, and leave out the flour. N, B, This is a better (brt. Dutch Cakes. Take five pounds of flower, two ounces of carra- way-feeds, half a pound of fugar, and fometf.ing more than a pint of milk ; warm the milk, and put into it thfee quarters of a pound of butter ; then makb a hole in the middle of the flour, and put in a full pint of good ale-yeafl: : then pour in the butter and milk, and make thefe into a pafie, letting it ftand a quarter’©! ah hour by the fire to rife ; then mould it, and roll it into cakes pretty thin ; prick them all over pretty much, or they will biiller j bake them a quarter of an hour. Whetstone Cakes. Take half a pound of fine flour, and half a pound of loaf-fugar fearccd, a fpoonful of carraway-feeds dried, the yolk of one egg, the whites of three, a lit¬ tle role-water with ambergreafe dift'olved in it ; mix it together, and roll it out as thin as a wafer, cut them with a glafs, lay them on floured paper, and bake i them in a flow oven. Shrewsbury Cakes. ; Take to one pound of fugar, three pounds of the [ finefl; flour, a nutmyg grated, fome,beaten cinnamon ; j the I ‘Ta make alii Sarts of 'QAKts. I’ 25? the fugar and fpice muft be fifted into thC;flour j and wet it with three eggs, and as much melted butter as will make it of a good thicknefs to roll into a pafte j mould it well, and roll it ; cut it into what fliape you pleafe, perfume them, and prick them before they go into the oven. * Marlborough Cake. Take eight eggs, yolks and whites, beat and ftrain them, and put to them a pound of fugar beaten and fifted j beat it three quarters of an hour together, then put three quarters of a pound of flour well dried, and two ounces of carraway-feeds ; beat it all well toge¬ ther, and bake it in a quick oven in broad tin pans. Queen Cakes. Take a pound of fugar, and beat it fine, four yolks and two whites of eggs, half a pound of butter, a lit¬ tle rofe-water, fix fpoonfuls of warm cream, a pound of currants, and as much flour as wdl make it up ; ftir them well together, and put them into your patty-pans, be¬ ing well buttered j bake them in an oven, almofl: as hot as for manchet, for half an hour ; then take them ©ut and glaze them, and let them ftand but a little after the glazing is on, to rife. Uxbridge Cakes. Take a'pound of iwheat-flour, feven pounds of cur¬ rants, half a nutmeg, four pounds of butter, rub your butter cold very well amongfi; the meal. Drefs the currants very well in the flour, butter, and feafoning, and knead it with fo much good new yeaft as will make it into a pretty high paife ; ufually two penny¬ worth of yeaft to that quantity. After it is kneaded well together, let it ftand an hour to rife. You may put half a pound of pafte in a cake. j 1 Pound Cake. Take a pound of butter, beat it in an earthen pan vith your hand one way, till it is like a fine thick M 6 cream j 2.52, rhe I? R^A G TI C A L , C O <5 K. cream ; then have ready twelve eggSj but half^ the whites ; beat them well, and beat them up with the butter, and beat in it a pound of flour, a pound of fugar, and a few carraways, well together for an hour with your hand, or a great wooden fpoon. Butter a pan and put it in, and then bake it an hour in a quick oven. ^ For change, you may put in a pound of currants clean wafhed and picked. Little Plumb Cakes. Take two pounds of flour dried in the oven, or at a great fire, and half a pound of fugar finely powder¬ ed, four yolks of eggs, two whites, half a pound of butter wafhed with rofe-water, fix fpoonfuls of cream warmed, a pound and a half of currants unwafhed, but picked and rubbed very clean in a cloth ; mix them all well together. Then make them up into cakes, bake them in an oven almofl: as hot as for a manchet, and let them ftand half an hour-till they are coloured on both Tides ; then take down the oven-lfd, and let them ftand to foak. You muft rub the huttee into the flour very well, then the egg and creamy and then the currants. The Nun’s Cake. • Take four .pounds of the fineft flour, and three poqnds of double refined fugar beaten and fifted, mix them together, and dry them by the fire till you, pre-s 'pare your other materials. Take four pounds of but¬ ter, beat it in your hands till if is very foft like cream, then beat thirty-five eggs, leave out fixteen whites, and ftrain out the treddles of the reft, and beat them, and the butter together till all appears like butter; put in four,or five, fpoonfuls of rofe or orange-flower wa¬ ter, and beat it again ; then take the flour and fugar^ with fix ounces of qarraway-feeds, and ftre\y it in by degrees, beating it up all the time for two hours toge¬ ther. You rnay put in, as much tindure of cinnamor» T*o'htah 1 ^//’ 5 irrfj ^(^G a'^Es. ^ 253^ or irhbergt’eafe as you pkafe ; butter the tfn h'ooj) or' rim to put it in, and let it (land three hours in a mo¬ derate oven. A Seed Cake. Take three pounds of fine flour, and two pounds of butter, rub it in the flour 5 eight eggs, and four whites, a little cream, and five fpoonfuls of yeaft. Mix all together ; and put it before the fire to rife ; then put in three quarters of a pound of carraway-comfits, and put it in a hoop or tin rim well buttered. An hour and a half will bake it. Another way to make ^^SeedCake. Put a pound and an half of butter, and a pint of new milk, into a fauce-pan, and fet them over the fire. Have in readinefs half a peck of flour, that has a pound of fugar and half an ounce of all-fpice, beaten very fine, well mingled with it. When the butter is perfectly melted, pour the milk and butter into the middle of your flour, and at the fame time add half a pint of good ale yeaft ; and then work all your ingre¬ dients up like a pafte. Some fhort time before you fend it to the oven, fet it before the fire, that it may rife. When you have put what currants or carraway-feeds into it you think proper, let your cake be baked in a quick oven. This quantity will be fufficient for two cakes. They will require about an hour and an half's baking, or fomething better. A Batter Cake. Take fix pounds of currants, five pounds of flour, an ounce of cloves and mace, a little cinnamon, half an ounce of nutmegs, half a pound of pounded and blanched almonds, three quarters of a pound of fliced orange and lemon^peel, half a pint of fack, a little honey-water, a quart of good ale yeaft, a pint of cream, and a pound and half of butter melted therein j mix it together in a kettle over a foft fire, fiirring it with 42(S The. PRACTICAL CV 6 K. with your hands, till it is very fmooth and hot; then put it in a hoop, with a buttered paper at the bottom. Another. Take a difli of the beft frefh butter, and beat it with your hands like cream ; two pounds of loaf-fugar beat very fine, three pounds of flour that has been well' dried ; mix thefe well with your butter ; take two dozen of eggs, leaving out half the whites; and let them all be well beaten together for an hour. Put in, before it goes to the oven, a nutmeg that has been beaten fine, a quarter of an ounce of mace, w’hat quantity of currants or feeds you think proper, and a fmall glafs either of brandy or fack. Fine Almond Cakes, Take a pound of Jordan almonds, blanch them, beat them very fine with a little orange-flower water, to keep them from oiling ; then take a pound and a quarter of fine fugar, boil it to a high candy ; then put in your almonds. Then take, two fr^fli.lemons^, grate off the rind very thin, and put as much juice as to make it of a quick tafte ; then put this mixture into glaffes, and fet in a ftove, flirting often, that it may not candy : fo, when it is a little dry, part it in¬ to little cakes upon ftieets of paper or tin to dry. White Cakes, like China Dishes. Take the yolks of two eggs, and two fpoonfuls of fack, and as much rofe-water, f'me €arraway-fe;*ds, and as much flour as will make it a pafte fliff enough to roll very thin ; if you would have them like dijhes.^ you mijl bake them upon difhes buttered. Cut hem out into what work you pleafe to candy them. Take a pound of fine fugar lifted and perfumed, and the white of an egg, and three or four fpoonfuls of rofe- Water; flir it till it looks white ; and when that pafle is cold, do it with a feather on one fide. This can¬ died, let it dry, and do the other fide fo, and dry i^ slfo. Saffron To make all Sorts of Cakes. 2^j| Saffron Cakes. Take half a peck of the hneif flour, a pound of butter, and a pint of cream, or good milk ; fet the milk on the fire, put in the butter, and a good deal of fugar ; then ftrain faffron, to your tafte and liking, into the milk ; take feven or eight eggs, with two yolks, and leven or eight fpoonfuls of yeaft ; then put the milk to it, when it is almofl: cold, with fait and coriander feeds ; knead them all together., make them up in reafonable fized cakes, and bake them in a quick oven. Orange Cakes. Take the peels of four oranges, being firfi: pared, and the meat taken out ; boil them tender, and beat them fmall in a marble mortar ; then take the meat of them, and two more oranges, the feeds and Ikins being picked out, and mix it with the peelings that are beaten, fet them on the fire, with a ipooni'ul or two of orange flower water, keeping it {lining till that tnoiflure be pretty well dried up, then have ready, to every pound of that pulp, four pounds an.) a quar¬ ter of double-refined fugar, finely fitted Make the fugar very hot, and dry it upon the fire, and then mix it and the pulp together, and fet it on the fiie again, till the lugar be very well me'ted, but take care it does ! not boil. You may put in a little peel, fmall fhred or i grated; and when it is cold, draw it up in double pa- ' pers ; dry them befi^re the fire, and when you turn 1 them, put two together ; oi'you may keep them in J deep glafiTes or pots, and dry them as you have oc- cafiqn. Orange Loaves. Take an orange or oranges, and cut a round hoi? ■ in the top ; take out all the meat, and as much of th? ' i white as you can, without breaking the fkin ; then ' ; boil, them in water till tender, ftiifting the water nil it ; i is not bitter ; then take them up and wipe them dry, ‘ Then take a pounti of fine fugar, a quart of water, of 256 PRACTICAL , COOK. in proportion.to the oranges j boil it, and take off the fcum as it rifeth : then put in the oranges, and let them boil a little, and let them lie a day or two in the fyrup ; then take the yolks of two eggs, a quarter of a pint of cream, (or more) beat them well together; then grate in two Naples bifeuits, (or white bread) a quarter of a pound of butter, and, four fpoonfuls of fack ; mix it all together till the butter be melted : then fill the oranges with it, and bake them in a flow oven, as long as you would a cuftard. Then ftick in fame cut citron, and fill them up with fack, butter, and fugar grated over. Carraway Cakes. Take two pounds of white flour, and two pounds of coarfe loaf fugar well dried, and fine fifted ; after the flour and fugar is fifted and weighed, then mingle them together; fift the flour and fugar together, through a hair-fieve into the bowl you ufe it in ; to tfiem you mirft add two pounds of good butter, eighteen eggs, leaving out eight of the whites. To thefe you muit have four ounces of candied orange, five or fix ojances of carraway comfits. Firft, work the butter with rofe-water, till you can fee none of the water, and your butter muft be very foft. Then put in flour -and fugar, a little at a time, and likewile the eggs ; but you muft beat the eggs very well, with ten fpodhfuls of fack ; fo you muft put in each as you think hit/ keeping it conftantly beating with your hand, till you have put it into the hoop for the oven. Do not put in the fweetmeats and feeds, till you are ready to put the ingredients into the hoop. You muft have three or four doubles of cap-paper under the cakes, and but- i ter the paper and hoop : you muft fift fome fine fugar upon your cake, when it goes into the oven. ‘ Sugar Cakes. Take half a pound of fine fugar fearled, and as piuch flour, two eggs beaten with a little rofe-water, a piece Tti^e ^rsai'fs '^ iiAKEs. 25^' a'^piece of butter about the bignefs of an egg, wo'tk them well together, till they be a fmooth pafte ; then make them into cakes, working every one with the palms of your hands ; then lay them in plates, rubbed over with a little butter ; fo bake ‘them in an oven, little more than warm. You may make knots of the i fame the cakes are made of; but in the mingling you I; muft put in a few carraway feeds ; when they ar® i wrought to pafte, roll them with the ends of your 1 fingers into fmall rolls, and make it into knots ; lay I them upon pie-plates rubbed with butter, and bake * them. Jn ORDINARY Cake to eat with Butter. Take two pounds of flour, and rub it into half a pound of butter j then put to it fome fpice, a little ; fait, a quarter and a half of fugar, half a pound of raifins ftoned, and half a pound of currants ; make thefe into a cake, with half a pint of ale-yeaft, four eggs, and as much warm milk as you fee convenient ; mix it well together. An hour and a half will bake it. This cake is good to eat with butter for breakfaft. French Biscuits. r . « . Haying a pair of clean fcales ready, in one fcale put ; three new-laid eggs, in the other fcale put as much dried flour, an equal weight with the eggs, take out I the flour, and as much powdered fugar ; firft beat the -' whites of the eggs up well with a whifle till they are ‘ i of a fine froth, then whip in half an ounce of candied ' c lemon-peel cut very thin and fine, and beat well : then by degrees whip in the flour and fugar, then flip in ■ the yolks, and with a fpoon temper it well together, > I thcn.ftiape your bifeuits on fine white paper with your ' fpoon, and throw powdered fugar over them Bake*'' them in a moderate oven, not too hot, giving them a s finecplour on. the top. When they are baked, with a (• fine knife cut them off from the paper, and lay them u in boxes for ufe. Little '2*58 riie PRACTICAL COOK. Little Cakes. Take a pound of flour and a pound of butter, rub the butter into the flour, two fpoonfuls of yeaft and two eggs, make it upintoapafte. Slick white paper ; roll your pafle out the thicknefs of a crown ; cut it out with the top of a tin canifler, or any fuch thing : fift fine fugar over the cakes, and lay them on the flicked paper. Bake them after tarts an hour. , D op-Biscuits. Take eight eggs, and one pound of double-refined fuga r beaten fine, twelve ounces of fine flour well dried ; beat the eggs very well ; then put in the fu- gar, and beat it, and the flour, by degrees. Beat it all very well together without ceafing ; the oven mull: be as hot as for halfpenny bread ; then flour fome fheet's of tin, and drop the bifcuitsof what bignefs you pleafe. Put them in the oven as fall: as you can j and when you fee them rife, watch them. If they begin to co¬ lour, take them out, and put in more ; and if the firft be not enough, put them in again. If they are right done, they will have a white ice on them. You may, if you choofe it, put in a few carraways. When they are all baked, put them in the oven again to dry j then keep them in a very dry place. Common Biscuits. Beat up fix eggs, with a fpoonful of rofe-water and a fpoonful of fack, then add a pound of fine powdered fugar, and a pound of flour ; mix them into the eggs by degrees, and an ounce of coriander-feeds, mix all well together, fhape them on white thin paper, or tin moulds, in any form you pleafe. Beat the white of an egg, with a feather rub them over, and dull fine fugar over them. Set them in an oven moderately heated, till they rife and come to a good colour, take them out j and when you have done with the oven, if you have no Idove to dry them in, put them into the oven again, and let them Hand all night to dryj, To 259 To make all Sorts of CkjdEs. ‘ To make Wigs. Take three pounds and a half of flour, and three quarters of a pound of butter, and rub it into the flour till none of it be feen ; then take a pint or more of new milk, and make it very warm, and half a pint of new ale-yeafl-, then make it into a light pafte ; put in .'Carraway-feeds, and what fpice you pleafe ; then make it up and lay it before the fire to rife ; then work m three quarters of a pound of fugar, and then roll them .into what form you pleafe, pretiy thin, and put them on tin plates, and hold them before the oven to rife again, before you fee them in ; your oven muft be pretty quick. ^ To^ make Buns. Take two pounds of fine flour, a pint of ale-yeaft, put a little fack in the yeaft and three eggs beaten.; knead all thefe together with a little warm milk, a lit¬ tle nutmeg, and a little fait. Then lay it before the .fire, till it rife very light. Then knead in a pound of . fr,ej(li butter, and a pound of round carraway-comfits, and bake them in a quick oven on floured papers in . what ihape you pleafe. Macroons. Take a pound of almonds, let them be fcalded, blanched, and thrown into cold water, then dry them • in a cloth, and pound them in a mortar ; moiftenthem 1 with orange-flower water, or the white of an egg, left they turn to an oil ; after, take an equal quantity of fine powdered fugar,, with three or four whites of eggs, and a little mufk ; beat all well together, and fhape them on wafer paper v/ith a fpoon. Bake them on tin plates in a gentle oven. Or, Take the beft new almonds, blanch them in warm water, beat them very well in a mortar, with a fpoon- ful of fweet cream and the white of an egg, a little ale-yeaft, and a little rofe-water 5 then mould them V up 26o rhe PRA,CTIC>A|^ .CO.aK. , '• ;C> V up with fearfed fugar, make them like to crabs, and cut them about-like manchetthen bake them on a pie-plate in a quick oven ; when they rife high, take them out, and, when cold, box them up. PoTATOE Cake. Take potatoes, boil them, peel them, beat them in a mortar, mix them with the yolks of eggs, a little fack, fugar, a little beaten mace, a little nutmeg, a little cream or melted butter, work it up into a pafte ; then make it into cakes, or juft what fhapes you pleafc with moulds, fry them brown in frefti butter, lay them in plates or difties, melt butter with fack and fugar, and pour over them. Good Fritters. Mix half a pint of good cream, very thick with flour, beat fix eggs, leaving out four whites, and tc the eggs put fix fpoonfuls of fack, and ftrain them in¬ to the batter j put in a little grated nutmeg, gingei and cinnamon, all very fine, alfo a little fait-; ther put in another half pint of cream, and beat the battei near an hour; pare and flice your apples thin,'dij every piece in the batter, and throw them into a pan¬ full of boiling lard. Pan-Cakes. Take a pint of thick cream, three fpoonfuls of fack and half a pint of Hour, fix eggs (but three iyhites^ one grated nutmeg, a quarter of a pound of mett?) butter, a- very little fait, and fome fugar ; fry, the! thin in a dry pan. Or, Take a quart of milk, beat in fix or eight,eggs leaving half the whites out ; mix it well till you batter is of a fine tbicknefs. You muft obferve to mi your flour firft with a little milk, then add the reft b degrees ; put in two fpoonfuls of beaten ginger, a gJal of brandy, a little fait; ftir all, together, makev yoL 7 o make all Sorts of Cakes, 261 ftew-pan very clean, put in a piece of butter as big as a walnut, then pour in a ladleful of batter, which will imake a pan-cake, moving the pan round that the bat¬ ter be all over the pan ; fhake the pan, and when you think that fide is enough, tofs it ; if you cannot, turn it cleverly, and when both tides are done, lay it in a Idifh before the fire, and fo do the reft. You muft take care they are dry ; when you fend them to tabic ftrew a little fugar over them. CHEESECAKES. I Cheesecakes after the hejl Manner, pIRST warm a pint of cream, and then add to it i five quarts of milk that is warm from the cow 'y and when you have put a fufficient quantity of rennet ito if, ftir it about till it comes to a curd ; then put the curd into a cloth, or linnen bag, and let the whey be f/en;r well drained from it; but take care not to fqueeze rt'hard : ^ when it is fufficiently dry, throw it into a mortar, and beat it till it is as fine as butter. To the irurd, thus prepared, add half a pound of fweet al¬ monds blanched, and the fame quantity of macroons, both beaten together as fine as powder. If you have lone of the laft near at hand, make ufe of Naples bif- :5uits in their ftead j then add to your ingredients the |olks of nine eggs that have been well beaten, a whole lutmeg that has been well grated, a couple of per- Irmed plumbs, that have been diflblved either in orange- lower or rofe-water, and half a pound of double-re¬ ined fugar. When you have mingled all thefe well r, ogether, melt a pound and a quarter of the beft frefti nutter, and ftir it well into it. If you think proper,. i*ou may have half a pound of currants plumped, which rf'ou may let ftand to cool, till you make ufe of it. isi As to your pufF-pafte for your cheefecakes, it muft -die made in the manner following. 262 PRACTICAL GOO>K. Wet a pound of fine flour with Cold water, and then roll it out ; pul in gradually at leafl two pounds of the befl frcfli butter, and fhake a fmall quantity of flour upon each coat as you roll it. Aiake it juff as you ufe it. N. B. Some will leave out both the currants and the perfumed plumbs. Another way to make Cue'e.sy.cakes, Take a gallon of new milk, fet it as for a cheefe, and gently whey it; then break it in a mortar, fweeten it to your talfe 5 put in a grated nutmeg, fome rofe- water and back ; mix thefe together, and fet it over the fire, add a quart of cream and make it into a hafty pudding, mix that with it very well, and fill your patty-pans juft as they are'going into the oyen ; your oyen muft be ready, that you may not ftay for that ; ■vyhen they rife well up they are enough. Make your pafte thus : take about a pound of flour, and ttrew into it three fpoonfuls of loaf fugar beaten and.fifted, and rub into it a pound of butter, one egg, and a fpoonful of rofe-water, the reft cold fair water; make it into a thin pafte, and in what form you pleafe to have it. Cheesecakes tviihout Rennet. Take a quart of thick cream, and fet it over a clear fire, with fome quartered nutmeg in it; juft as it boils up, put in twelve eggs well beaten, and a quarter of a pound of frefli butter ; ftir it a little while on the lire, till it begins to curdle ; then take it off, and ga¬ ther the curd as for cheefe ; put it in a clean cloth, tie it together, and hang it up, that the whey may run from it ; when it is pretty dry, put it in a ftone mortar, with a pound of butter, a quarter of a pint of thick cream, fome fack, orange-flower water, and half a pound of fine fugar p then beat and grind all .^o maks all Ssrif. of CAKESi 263 thffe ver,y 'vyell together for an hour or more, till it is I'erv fine ; it through a hair fieve, and fill youi' patty-pans but half lull ; you may put currants in half the quantity if you plcafe ; a little more than ji quarter of an hour will bake them; take the nutmeg out of the cream when it is boiled. PoTATOE or Lemon Cheesecakes. Take fix ounces of potatoes, four ounces of lemon- peel, four ounces of iugar, iour ounces of butter ; boil the lemon-peel tender, pare and fcrape the pota¬ toes boil them tender and bruife them j beat the lempn-rpeel with the fugar,-then beat all together very well, and melt the butter in a little thick cream ; mix all together very well, and let it lie till cold ; put cruft in your patty-.pans, and fill them little more than half full. Bake them in a quick oven ha^' an hour, fift fome dou¬ ble refined fugar on them as they go into the oven j ;his quantity will make a dozen fmall patty-pans. GINGER-BREAD, Ginger-bread Cakes ^ 7 «i'NuTs. AKE three pounds of flour, one pound of fugar, * one pound of butter rubbed in very fine, two ppnces of ginger beat fine, a large nutmeg grated ; then take a pound of treacle, a quarter of a pint of cream, make them warm together, and make up the pread ftifF *, roll it out, and make it up in''o thin cakes, ‘ cut them out with a tea-cup, or fmall glafs, or roll ;,:hem round like nuts, and bake them on tinplates in f flack oven. Of Thick Ginger-bread Cakes. ,,A pound and half of flour takes up one pound ofv jljjeacle, almoft as much fugar, an ounce of beaten if-: ginger. I a64 The P R A''C‘T. IG A L C O O K. ginger, two ounces of carraway-feeds, foUr ounces of citron and lemon-peel candied, the yolks of four eggs; cut your fweet-meats, mix all, and bake it in large cakes, on tin-plates, ^ Good Ginger-bread without Butter. Take two pounds of treacle j candied orange, let- mon and citron peel, of each a quarter of a pound ; as much candied ginger, all diced thin ; one ounce of carraway-feed, and one ounce of coriander-feed, with one ounce of beaten ginger j mix in as much flour as will make it a foft pafte ; lay it in cakes on tin plates, and bake it in a quick oven j keep it dry, and it will be good fome months. Another Sort. To one pound of flour, three quarters of a pound of fugar, and an ounce of nutmegs, ginger and cin¬ namon together, beaten and fifted j a quarter of a pound of candied orange-peels or frefli peel cut _in iinall ftripes ; two ounces of fweet butter rubbed into the flour ; take the yolks of two eggs beat with eight fpoonfuls of fack, and fix of yeaft, make it up in a llilF pafte ; roll it thin, and cut it with a glafs j bake them and keep them dry. Dutch Ginger-bread. Take four pounds of flour, and mix with it two ounces and a half of beaten ginger, then rub in a quarter of a pound of butter, and add to it two ounces of carraway-feeds, as much orange-peel dried and rub¬ bed to powder, a few coriander-feeds bruifed, and two- cggs ; mix all up into a ftifF pafte with two pounds and a quarter of treacle ; beat it very well with a roll¬ ing pin, and make it up into thirty cakes j put in a candied citron ; prick them with a fork ; butter pa¬ pers, three double, one white, and two brown ; wafh them over with the white of an egg; put them into mi iven not too hot, for three quarters of an hour. Instructions INSTRUCTIONS ; FOR MAKING CUSTARDS, BUTTERS, JELLIES, FLUMMERY, CREAMS, S Y LABUBS, 6 ?^:. CUSTARDS, A good Sort of Custard. ^ TT A VING boiled a quart of cream, and fweeteneoi. it with fine powdered fugat^ beat eight yolks of ■ eggs, with two fpoonfuls of orange-flower water ; which you muft ftir in the cream ; and having ftrained all through a fieve, fill the cups or cruft, and bake them with care. To a pint of cream put the yolks of eight eggs, an 1 two whites. Boil the cream nrft in a fauce-pan with a piece of nutmeg, fome mace, and a little cinnamon, till you think it has the flavour of the fpice. Then pour it into a pan, and let it ftand till it is cool. You muft make it pretty fweet with fine fugar, then put in, your eggs, and ftrain it through a cloth or fieve. Or, ^ To three pints of cream, put a little whole mace, I cinnamon and nutmeg ; make it boil a little, then take it off, and beat fifteen eggs very well, leaving out j nine of the whites j when beaten, put to them a i . N glals s>66 The PRACTICAL COOK. I glafs of fack, or French brandy, and two fpoonfuls of rofe-water ; put it to the cream fcalding hot, then | Ifrain it, and it will be fit. Harden the cuftard cruft in the oven before you fill them. 'I'o all milk put fix- teen eggs ; to two quarts leave out five whites. Plain Custards. Sweeten a quart of new milk to your taftc ; grate in a little nutmeg, beat up eight eggs well (lea-ving out half the whites) flir them into the milk, and bake flicm in china bafons, or put them in a deep china difli. Have a kettle of water boiling, fet the cup in, let the ; water come above half way, but do not l^t it boil too tfiaft for fear of its getting into the cups. You may add a little rofe-water, and French brandy. Bailed Custards. Put Into a pint of cream two ounces of almonds, klanched and beaten very fine, with rofe or orange- flower water, or a little cream ; let them boil till the cream is a little thickened, then fweeten It and ftir’ia the eggs, and keep it ftirring over the fire, till it is as thick as you would have it ; then put to it a little Qrange-flovver water, ftir it well together, and put it into china cups. N. B. You may make them without almonds. Rice Custards. Boil a quart of cream with a blade of mace, and a quartered nutmeg, put thereto boiled rice, well beat with the cream ; mix them together, ftirring them all the while they boil. When enough take it off, and fweeten it to your tafte ; put in a little orange-flower water, then pour it into dilhes. When cold, ferve it. Almond Custards. ♦ Take a pint of cream, blanch and beat a quarter of a pound of almonds fine, w’lth two fpoonfuls of rofe- water. Sweeten it to your palate. Beat up the yolks cif fottr eggs, ftir all together one way over the fire, till it Of making Jellies and Giams. 267 it is thick; then pour it out into cups. Or you may bake it in little china cups. Fairy. Butter. Beat the yolks of two hard eggs in a marble mortar, with a large fpoonful of orange flower water, and two tea fponnfuls of fine fugar beat to powder: Beat this all together, till it becomes a fine pafte ; then mix it up with about as much frefii butter out of the churn, and force it through a fine ftrainer full of little holes into a plate. N. B. This is a pretty thing to ft off a table at fuppe-,\ Orange Butter, Beat the yolks of ten eggs very well, to which add halt a pmt of Rhenifli, fix ounces of fugar, and the juice-of three fweet oranges, fet them over a gentle fire,; ftirring them one way till the whole becomes thick. When you take it ofF, fiir in a piece of butter as big as a large walnut. J E L L I E S W G I A M S. Hart's-horn Jelly. Take a large gallipot with hart’s-horn, then fill it full with fpring water, tie a double paper over the gallipot, and fet it in a baker’s oven with houfhold bread. In the morning take it out; run it through a jclly-bag; feafon with juice of lemons, double refined fugar, and the whites of eight eggs well beaten. Let it have a boil, and run it through the jelly-bag again into jelly- glafles ; put a bit of lemon-peel in the bag. , Calves-feet Jelly. Cut four calves-feet in pieces, put them into a pip¬ kin, with a gallon of water, cover them clofe, and boil ^em foftly till almofthalf be confumed, run the liquor N 2 through qM The PRACTICAL COOK,^ through a fieve, and let it ftand till it be cold. Then with a knife take off the fat, and top and bottom, and melt the fine part of the jelly in a preferving pan or fkillet, and put in a pint of Rhenilh wine, the juice of four or five lemons, double refined fugar to your tafte, the whites of eight eggs beaten to a froth ; ftir and boil all thefe together near half an hour; then ftrain it through a fieve into a jelly-bag; put into your jelly- bag a very fmall fprig of rofemary, and a piece of lemon- peel ; pais it through the bag till it is as clear as water. N. B. You may cut forae lemon-peel like threads, and put in half the glaffes. Hart's-horn and Calves-feet Jelly without Lemon, ff'ake a pair of calves-feet, bpil them with fix quarts of fair water to mafii ; it will make three quarts of jelly ; then ftrain it oft’, and let it ftand ftill till it ia cold, take off the top, and fave the middle, and melt it again and fkim it; then take fix whites of eggs beaten to a froth, half a pint of Rhenifb wine, and the juice of one lemon, and half a pound of fine powdered fugar; ftir all together, aixl let it boil, then take it off, and put to it as mu'^h fpirit of vitriol as will ftiarpen it to your palate, about one penny-worth will doj let it not boil after the vitriol is in; let your jelly-bag be made of thick flannel, then run it through till it is very clear; you may put the whites of the eggs that fwim at the top into the bag firft, and that will thicken the bag,. \Currant Jelly. Having ftript the currants from the ftalks, put them Into a ftone jar: ftop it clofe; fet it in a kettle of boil¬ ing water half-way the jar; let it boil half an hour; take it out, and ftrain the juice through a coarfe hair- fieve. To a pint of juice put a pound of fugar; fet it over a fine quick clear fire in a preferving-pan or bell- metal ikillet. Keep ftirring it all the time till the fugar •be melted ; then ficira the feum oft' as faff as it rifes; When Of making Jellies Giams^ 269 When the jelly is very clear and fine, pour it into i earthern or china cups or gallipots. When cold, cuo white paper, juft the bignefs of the top of the pot, and lay on the jelly; dip thofe papers in brandy; then cover the top clofe with white paper, and prick it full of i holes. Set it in a dry place, put fome into glafl'es, and I paper them. yf rtflcfative Jelly, fo7' any. one inclining to a I Confumpiion. Take four ounces of hart’s-horn fliavings, two ounces of eringo-rqot, one ounce of ifinglafs, two vi^ pers, one pint of fnails ; (the fnails being wafhed and bruifed) put all thefe into three quarts of pump-water, let them fimrher till it comes to three pints, then ftrain it off, and add the juice of two Seville oranges, half a pound of white fugar-candy, and one pint of old Rhc- nifh wine. Drink a quarter of a pint fafting, and the. fame quantity an hour before dinner time.. Jelly Posset. Take twenty eggs, (leave out half the whites) and fceat them very well; put them into the bafon you in- f tcrkl to ferve it in, with near a pint of fack, and a little ! | ftrong ale; fweetcn it to your tafte, and fet it over a I charcoJil fire, keep it flirring all the while: then have in readinefs a quart of milk or cream boiled with a little nutmeg and cinnamon, and when the fack and eggs are , hot enough to fcald your lips, put the milk to it boil- |i ing hot; then take it off the fire, and cover it up half I; an hour; ftrew fugar on the brim of the difti, and ferve it to the tabic. Rdjberry Giam.' Take a pint of currant jelly, and a quart of rafber- rief., bruife them w’ell together, fet them over a flow fire, keeping them llirfing all the time till it . boils. Let it boil five or fix minutes,, pour it into-gallipots, N 3 paper 270 PRACTICAL. COOK. paper as vou do the currant jelly, and keep it for ufe, 1 hey will keep for two or three years, and have the' lull flavour of the rafberry, Flummer-y. T ake a large calf’s foot, cut out the great bones, and boil them in two quarts of water j then ftrain it oiF, and put to the clear,jelly half a pint of thick cream, two ounces of fweet almonds, and an ounce of bitter almonds, well beaten together. Let it juft: boil, and then ftrain it ofl', and, when it is as cold as milk from the cow, put it into cups or glaffes. Oatfuccil Flummery. Put oatmeal (as much as you want) into’a broad deep pan. Then cover it with v/ater, ftir it together, and let it ftand twelve hours. Then pour oft’that water clear, and put on a good deal of fiefti v^ater, fliift it again in twelve hours, and fo on in twelve more.. Then pour' off the water clear, and ftrain the oatmeal through a coarfe hair-fleve, and pour it into a fauce-pan, keeping it ftirriny; all the time with a ftick, till it boils .and.be-; comes very thick. Then pour it into difties. When cold, turn it , into plates, and eat it with what yoa pkafe, either wine and fugar, or beer and fugar, or milk. It eats very pretty with cyder and fugar. You may obferve to put a great deal of water to the. oatmeal, and when you pour oft'tlielaft water, pour on juft enoup-h frefli as to ftrain the oatmeal well.. Some let it ftand forty-eight hours, fome three day?, iliifcing the water every twelve hours ; but that is as you like it for fweetnefs or tartiiefs. Grots once cut, does bet¬ ter than oatmeal. Mind to ftir it together when you put in frefh water. French Flummery. ; You muft take a quart of cream, and half an ounce of ifinglafs, beat it fine, and ftir it into the cream.. Let it boil foftly over a flow Are a quarter of an hour, keep ’ Of''making Flummery.' ■ kcep'k fl-irring all the time; then tike it bfF the fire, f-v-veeten it to your palate, ami put in a Ipoonful of lofc- water, and a Ipoonful of orange-flower water; drain it and pour it into a glafs or bafon, or juft what yoii. pleafe ; anJ when it is cold, turn it out. It makes a ftiic fide dilh. You may eat it with.cream, wine, or. what you pleafe. Lay round it baked peav^s. it both, looks very pretty, and eats fine. Hart ’ s-horn Flummery. Take three ounces of hart’s-horn, and boil it with two quarts of fpring-water ; let it litnmer over the lire ftx or feven hours, till half the water is confumed ; or elfe put it in a jug, and let it in the oven with houftiold’ bread ; then drain it thro’ a fieve, and beat half a pound of almonds very fine, with fome orange-flower-water in the beating. When they are beat, mix a little of your jelly with it, and fome fine fugar ; drain it out and mix it with your other jedy ; dir it together till it is little more than blood-warm, and pour it into half¬ pint bafons, fill them about half full; when you ufe them, turn them out of the difh as you do flummery; if it does not come out clean, hold the bafon a minute or two in warm water; eat it with wine and fugar. ■ Put fix ounces of hart’s-horn in a glazed jug with a long neck, and put in three pints of loft water; cover the top of the jug clofe, and put a weight on it to keep k deady ; fet it in a pot or kettle of water twenty-four- hours; let it not boil, but be fealding hot; then drain it out, and make your jelly. ‘ To make a Trifle. Cover the bottom of a dilb or bowl with Naples blfcuits broke in pieces, mackroons broke in halves,, and ratafia cakes. Jud wet them all through Ivitb fack ; then make a good boiled cudard, not too thick, and when cold pour it over it, then put a fyllabub over that.—You may garnifli it with ratafia cakes, currant jelly, and flowers. . , .; • . N 4 CREAMS. 272 ■Thr- P R A G TI C'A L C O O K.- CREAMS. To make a Fine Cream. A K E 'a pint of cream, fweeten it to your palate j * grate a little nutmeg, put in a fpocnful of orange-, flower water and rofe-water, and two fpodnfuls of lack ; beat up four eggs, but two whites, ftfr it all together olie way over tl>e fire,'till it is thick-5 have cups read)', and pour it in. Blanched Cream, T^ake a quart of the thickefi fweet cream you fan get, fcafon with fine fugar and orange-flower-water'^ then boil it) then beat the whites of twenty eggs with a little cold cream 5 take out the trcddles, and when the crearn is on the fire and boils, pour in your eggs, ftir- ring it very well tiil it comes to a thick curd ; then take it up and pafs it through a hair fievc; then heat it very well with a fpoon till it is cold, and put it in difiies for ule. , ' > Lemon Cr.eam. 1' ■ Take the juice of tour large lemons, half a-pint of v/ater, a pound of double refined, fugar, beaten fine, the whites of feven eggs, and the yolk of one beaten very well 5 mix all together, {train it, fet it on a gentle fire, furring it all the while, and fkim it clean 5 put into it the peel of one lemon when it is very hot, but not to boil; take out the lemon-peel, and pour it' into china difhes. Ratafia Cream. Take fix large laurel leaves, boil them in a quart of thick cream : w'hen it is boiled throw away the leaves,., beat the yolks of five eggs with a little cold cream, ‘and fugar'to your tafte, then thicken the cream with your e K 6 I N S T R U C. INSTRUCTIONS F O R M A K I N Q HAMS, SALTING W CURING BEEF,. VEAL, PORK an^ MUTTON, and for POTTING, COLLARING, and PICK-. LING FISH, FLESH W FOWL. HAMS and TONGUE S. To fait Hams and Tongues. A K E of bay-falt a peck, of falt-petre four ounces 5. three pounds of very brown fugar; put to alT thefe water, tiil it will but juft bear an egg; after it is. well' .ftirred, lay in the hams, fo that they are covered with the pickle ; let them lie three weeks, if middling hams, if large, a month ; when you take them out, dry them well in a cloth, and rub them with bay-falt, then hang^ them up to dry, and fmoke them with faw-duft every day for a fortnight together j the chimney you hang them in, muft be of a moderate heat, the pickle muft be raw, and not boiled. This quantity is enough to. fait fix hams at a time. When you take them out, you may boil the pickle, and fkim it clean, putting in fome frefh fait. If you keep your hams till they are dvy and. old, lay ,them in hot grains, and let them lie till cold, then wrap them up in hay, and boil them tender; fet them on in cold water when they are dry, the houghs being before flopped with fait, and tied up> (iofe in brown paper, to keep out the flics. Neats. ' ' 2^7. i N. Bi ^eats hearts, tonfues, or hogs- cheeks, do well - ( in the fame pickle ; thebefl way is to rub hams with bay- ( fait and fugar, three or four days, before you put thcii\; ( in this pickle. 1 Or, !• Take three or four gallons of water, put to it fouP> pounds of bay-falt, four pounds of white fait, a pound, of petre-falt, a quarter of a pound of falt-pctre, twov ounces of prunella-falt, a pound of brown fugar j let it boil a quarter of an hour ; fkim it well, and when it is cold, fever it from the bottom into the veflel you keeo k nv ! Let hams lie in this; pickle four or, five weeks. A clod of Dutch beef as long.. Tongues a fortnight. Collared beef eight or ten days. Dry them in a Hove, or with wood in a chimney. I To dry andfah a Ham- of Bacon. , Take bay-falt,.and put it in aveffel of water fultablo j to,the quantity of hams you do; make your pickle 1 ilrong enough to bear an egg with your bay-falt; then boil and fkim it very well; then let the pickle be tho-*^ roughly cold, and put into it fo muchxed faunders as wilL i make it of the colour of claret; then let your pickle ftand three days before, you put your hams into it; the hams muft lie in the pickle three weeks; then Garefull)!! dry them where wood is burnt. To mah a Westphalia Ham. J I Cut a hind quarter, of pork like ham ; cut all the foffr \ fet off; then rub it with half a pound of the coarfeft-- I fugar you can get; let it lie twenty-four hours, then 1 rub it with a quarter of a pint of falt-petre, a pint of. j petre-falti and a quart of white fait; let it lie three weeks, and rub it now and then with feme white fait; Jp)ry it in a chimney where you burn wood or turf. When you boil it, put in a pint or a quart of oak faw- dufl J 278 ^ 7^^ P R A C T rCA L CO O K. daft 5 when cold, eat it with muftard or'vinegar. Served it with pigeons when it is hot, or with fpinnage or fprouts boiled and laid round it, or eight chickens. If you would keep it long, let it lie a month in fait. ‘To make a Ham of a Leg of Pork, Cut a hind quarter of the heft pork you can get, ham-fafliion ; then take one pound of coarfe fugar, one pound of common fait, and one ounce only of falt- petre. When thefe are all well mingled together,'ruh your ham with them; let your pork lie in this pickle for a month at leaft; but take care to turn it and bafte it well every day ; then hang it up in a chimney corner,, where it may be wood-fmmaked, but have no heat come to it, as we have before direfted, in regard to beef-hams. If you propofe to keep it for fome confi- derable time, hang it up for fix weeks, or two months, in fome damp place, by which means it will become mouldy 5 for it will eat the finer and fhorterfor it. Veal Hams. Cut the leg of veal like a ham, then take a pint of bay-falt, two ounces of falt-petre, arid a pound of common fait; mix them together, with an ounce of juniper berries beat ; rub the ham well, and lay it in h hollow tray, with the fkinny fide dov/nwards. Bafte it every day with the pickle for a fortnight, and then hang it in wood-fmoke for a fortnight. You may boil it, or parboil it and roaft it. In this pickle you may do two or three tongues, or a piece of pork. Beef Hams. You muft take the leg of a fat, but fmall beef, a fat Scotch or Welch beef is heft, and cut it ham- fafhion. Take an ounce of bay-falt, an ounce of falt- petre, a pound of common fait, and a pound of coarfe fugar, (this quantity for about fourteen or fifteen pounds weight, and fo accordingly, if you pickle the whole I I v' 'Of ^^ 7 va\ing Hams.. 1 25?^., avhole quarter) rub it with the above ingredients, turn' jlit every day, and bade it well with the pickle for a I month : take it out, and roll it in bran or faw-duft, i|'then hang it in wood-fmoke, where there is but little ■fire, and a conftant fmoke for a month j then take it idown, and hang it in a dryplace, not hot, and keep it jfor ufe. You may cut a piece off as you have occafion, and either boil it or cut it in rafliers, and broil it with poached eggs, or boil a piece, and it eats fine cold, and will fhiver like Dutch beef. After this beef is done, : you may do a thick brifeuit of beef in the fame pickle. I Let it lie a month, rubbing it every day with the 1 pickle, then boil it till it is tender, hang it in a dry place, and it eats finely cold cut in dices on a plate. It is a pretty thing for a fide difh, or for flipper. A fhoulder of mutton laid in this pickle for a week, hung in wood-fmoke two or three days, and then boiled with j cabbage, is very good. I Hung Beef. * The piece that is fit to do, is the navel piece, and ! let it hang in your cellar, as long as you dare for ffink- I ingr till it begins to be a little fappyi; take it down^ I and.wafh it in fugar and water; wafh it v/ith a clean rag very well, one piece after another, for you may cut that piece in three; then take fix penny-worth of falt- petre, and two pounds of bay-falt; dry it, and pound it final], and mix with it two or three I'poonfuls of brown fugar, and rub your beef in every place very , well with it; then take of common-falt, and ftrew all over it as much as you think will make it fait enough ; I let it lie clofe, till the fait be diffulved, which will be 1 in fix or feven days ; then turn it every other day, the ; undermoft uppermoft, and fo for a fortnight; then i hang it where it may have a little warmth of the fire; I not too hot to roaft it. It may hang in the kitchen a i fortnight; when you ufe it, boil it in hay and pump- ( water, very tender;,it will keep boiled two or three months. 2 So; The PRACTICAI> Q'OOn. months, rubbing, it with a greafy cloth, or putting it'r two or three minutes into bodling water to take olF the. , mould inefs.. ^ Or, To a pound:of beef, put a pound of bay- fait, two ounces of falt-petre, and a pound of fugar mixed with the common fait; let it lie fix weeks in this brinCy turning it every day, then dry. it and boil it. Mutton Hams. You mufl take a hind quarter of mutton, cut It like a. ham, take one ounce of falt-petre, a pound of coarfe iugar, and a pound of common fait; mix them and rub' your ham, lay it in a hollow tray with the ikin down¬ wards, baflre it every day for a fortnight, then roll it in. faw-duft, and hang it in the wood-fmoke a fortnight;, tlten boil it, and hang it in a dry place, and cut it out in raftiers. It don’t eat well boiled, but eats finely.- broiled^. 5t7-. ToNGUESi Take to every fv/o ounces of falt-petre, a pint, off petre-falt, and rub it well, after it is finely beaten, firew it over your tongue, and then beat a pint of bay- fult, and rub that on over it, and every three days turn it; when it has lain nine or ten.days, hang it in wood- fmoke to dry. Do a hog’s head this way. I'or a ham-, of pork or mutton, have a quart of. bay-falt, half a pound of p'etre-falt; a quarter of a pound of falt-petre,, a quarter of a found of brown fugar,,all beaten very, fine, mixed together*, and rubbed well over it;, let itc lie a fortnight; torn it often,, and then hang it up^ day to drain, and dry it in wood-fmoke. Tq make Dutch Beef; Take the lean part of a buttock of raw beef; rub it' well with brown fugar all over, and let it lie i.n a pan oje tray two ox three hours, turning it three or four times 3 I ^ ifiditfjg HAMi and' BAct)^. 28 ^' irticsj then fait it well with common fait and fait" petre, and let it lie a fortnight, turning it every day; ithen roll it very tight in a coarfe cloth, put it in a cheefe-prefs a day and a night, and hang it to dry in a chimney. When you boil it, you raufl: put it in a cloth, when it is cold, it will cut out into fhivers as^ 'Dutch beef. To fickle Pork. ' Bone your pork, cut it into pieces, of a fize fit ta jlie in the tub or pan you defign it to lie in, rub youF jpieces well with falt-petre, then take two parts of common fait, and two of bay-falt, and rub every piece well.; lay a layer of common fait in the bottom of your vc-fiel, cover every piece over with common fait, lay them one upon another as clofe as you can, filling the- hollow places on the fides v*?ith fait. As your fait melts ■ on the top, ftrev/ on more, lay a coarfe cloth over the' veflel, a board over that, and a weight on the board to- keep it down. Keep it clofe covered ; it will, thus* ordered, keep the whole year. Put a pound of fait-* I petre, and two pounds of bay-falt to a ho^ To inake Bacon. ' Take a fide of pork, then take off all the infije, i lay it on a long board or drefler, that the blood may. \ run away, rub it well with good fait on both fides, let, '! it lie thus a week ; then take a pint of bay-falt, a, I quarter of a pound of falt-petre, beat them fine, two I pounds of coarfe fugar, and a quarter of a peck of| ( common fidt. Lay your pork in fomething that will; hold the pickle, and rub it well with the above ingre-_ ! dients. Lay the fiiinny fide downwards, and bafie it, i every day with the pickle for a fortnight; then hang if in wood-fmoke as you do the beef, and afterward hang' I it in a dry place, but not hot. You are to obferve, I that all hams and bacon fnould hang clear from every i thing, and not againft a wall. - Obf^rve The PRACTICAL COOK. Obfcrve to wipe off all the old fait before you put it/ into this pickle^ and: never keep bacon or hams in a b.pt kitchen, or in a room wliere the fun comes j it makes them all rufty. Pickle for Pork, for prefent fpendmg. When you have boiled one pound of bay-falt, the fame quantity of coarfe fugar, and fix ounces of falt- petre, in two gallons of pump-water, as long as you think proper, take your liquor off the fire, and when it is cold, fkim it. You may cut your pork into pieces pi any fize you think proper; but lay it as clofe as you can, and pour the liquor over it. Lay a board over your pan, with a weight upon it, that as little air as poliible may get to it; and it will be fit for ufe in a week, or ten days time. In cafe you find your pickle begins to fpoil, let it be boiled over again, and fleim- med j and when it is cold, pour it over your meat puce more. COLLARING. How to collar Beef. hP A K E the griftles out of a flank of beef, and Iklir oft the infide; then take two ounces of falt-petre, three ounces of bay-falt, half a pound of common fait,, a quarter of a. pound of brown fugar; mix thefe all together, and rub the beef well; then put it into a paa with a quart of fpring-water for four days, turning it once a daythen take the beef out, and fee that the fat and lean lie equal. Then take feme pepper, cloves, a good deal of parftey and fweet marjoram ffired fmall, and fome fat bacon cut very fmall; mix thefe together, and ffrew it over t,he infide of the beef. Then roll it hard in a cloth, and few it up, and tie it at both ends. In this condition, put it into a deep pan, with the pickle, and a pint of water. You may add a pint of claret or' ftrong , ', Of Collaring, Rrqng beer, and mufl- put in an onion fluck with cloves, and a pound of butter : then cover the pan with a coaiTc pafte, and bake it all night. Then take it hot, and roll it harder, and tie it round with a fillet Iclofe : put it to ftand on one end, and a plate on the itop, and put a weight upon it, and let it ftand till it is cold. Then take it out of the cloth, and keep it dry. Or, Having taken off the infide fkin from a thin flank of beef, rub it with five ounces of falt-petre ; then fea- fipn it with half a pint of petre-falt, and a pint of white fait ; and let it lie three days, turning it once a day j then wipe it dry, and feafon it all over the in- fide with three quarters of an ounce of eloves and mace, an ounce of pepper, and a nutmeg, all beaten, a hand¬ ful of fweet-herbs, and two bay-leaves fhred fine ; then roll it up like brawn, and bind it very flat with narrow tape. Then put it into a pot, cover it with pump water, a little of its own brine to fait the water, and bake it very tender with houfhold-bread. Then take it out of the liquor, bind a cloth very hard about ■ it, and hang it up till cold. Then take oft the cloth, s and keep it in a dry place. Eat it with muftard or vi¬ negar. If you fend it to fea, add a pint of bay-falt, I and let it lie fix or eight days. Put no herbs, butfea- ^ foil it high w'ith fpice j and when it is cold, take oflr ii the firings, put it into a pot, cover it with clarified I beef fuet, and it is fit for ufe. r ’ N. B. This fait and fpice is enough for fixteen III pounds ofbeef. S T'"’ . i] Lay a flank of beef in ham-brine a fortnight : then 'I take it out, and dry it in a cloth ; lay it on a board, take'out all the leather and iTcin, cut it crofs and crofs; feafon it with favoury fpice, two anchovies, and a handful or two of thyme, parfley, fweet marjoram, winter-favoury, onions, fennel j ftrew it on the meat. 2«4 PRACTICAL COO^K. roll it in a hard collar in a cloth, few it clofe, tie it at both ends, and put it in a collar-pot, with a pint of claret, cochineal, and two quarts of pump water. When it is cold, take it out of the cloth, anxl keep | it dry. i To Collar a Breast of Mutton. ' Cut off the red fkm, and take out the bones anci giiltles of a large breaft of mutton. Then take grated white bread, a little cloves, mace, fait, atid pepper, the yolks of three hard eggs bruifed fmall, and a little lemon-peel fhred fine with v/hich, having laid the meat even and flat, feafon it all over, and add four or five anchovies walbed and boned : Then roll the meat like a collar, and bind it with coarfe tape, and bake, boil, or roaft it j cut it into threi? or four pieces, and difii it with firong gravy fauce thickened with butter. You may lay fried oyfters and fofced-rfieat balls on it If you pleafe» It is very good cold: cut it in flices- like collared beef. To Collar a Breast o/Yep^i., B.on-e the veal, then feafon it all over the ihfide with cloves, mace, and fait, beat fine, a handful op fweet-herbs ftripped' off the ftalks, and a little fage, p’nn^-royal and parfley fhred very fine, then roll it up^ as you do brawn ; bind it with, narrow tape very clofe, then tie a cloth round it, and boil it very tender in¬ vinegar and water, a like quantity, with a little cloves-, mace, pepper and fait, all whole. Make it boil, then put in the collars, when boiled tender, take them up and when both are cold, take off th? cloth, lay the collar in an earthen pan^ and pour the liquor over ; cover it clofe, and keep it fur ufe. If the pickle be¬ gins to fpoil, ffrain it through a coarfe cloth, boil it and fkim it when cold, pour it over. Obf'erve, be^ fore you drain the pickle, to wafh the collar, wipe it dry, and wipe the pan clean. Strain it again after it is boiled, and cover it very clofe^ I ;■; OO ^ .“i ^ ; V . Pf pQl-l-ARt^a. . \ 2 ^^ r To Collar Pork. ; Bone a breafl of pork, .feafon it with favouty fea-^ ifoning, a good quantity of thyme* parfley and fage j ithcn roll it in a hard collar in a cloth, tie it at both ends, and boil it; and when it is cold, jfteep it in the iavoury liquor in which it was boiled. To Collar a Pig, Slit the pig down the back; take out all the bones, walh it from the blood in three or four waters ; wipe -n dry, and feafon it with favoury fpice, thyme, par- Jey, and fait, and roll it in a hard collar ; tie it clofc liin a dry cloth, and boil it with the bones in three pints of water, a handful of fait, a quart of vinegar, a faggot of fweet-herbs, and whole fpice. When it is 'boiled tender, take it off; and when cold, take it out iof the cloth, and keep it in the pickle. I To make Sham Brawnt. 1 Boil two pair of neats feet tender, take a piece of jj pork, of the thick flank, and boil it almoft enough, a then pick off the flefti of the feet, and roll it up in i the pork tight, like a collar of brawn ; then take a ftrong cloth and fome coarfe tape, roll it tight round t with the tape, then tie it up in a cloth, and boil it till I a ftraw will run through it; then take it.up, and han^ it up in a cloth till it is quite cold j then put it into i fome foufing liquor, and ufe It at your own plcafure. To Collar Eels. Scour large lilver eels with fait, flit them down the j back, and take out all the bones ; then wafh and dry i them, and feafon them with favoury fpice, minced I parfley, thyme, fage, and onion ; and roll each in I little collars in a cloth, and tie themclofe. Then boil I them in water and fait, with the heads and bones, half I a pint of vinegar, a faggot of. herbs, fome ginger, i .*nd a pennyworth of iflng-glafs ; when they are ten- ' der, 2S6 n?e PRACTICAL COOK. der, take them up, tie them clofe again, ilraih the pickle, and keep the cels in it. . , , To Collar Salmon. Take a large piece of falmon,. with the tail. Gut off the tail, and when you have waflied the other piece well, take a cloth and wipe it very dry. After that, walh it all over with the yolks of eggs ; put thereto what quantity you think proper, of oyfters only par¬ boiled, the tail of a lobfter or two, the yolks of three or four eggs that have been boiled hard, half a dozen anchovies, a bunch of fweet-herbs that have been chopped fmall, fome grated bread, together with a lit¬ tle fair, pepper, nutmeg, mace, and cloves, that have been beaten fine. Let all thefe ingredients be worked together with the yolks of eggs, and lay it all over the flelby part ; then roll it up into a collar, and bind it up with fome coarfe tape. Then let it be boiledin water, and fome vinegar, and throw into it a fmall quantity of fait. Take care that your liquor is boil¬ ing-hot before you put in the collar. When you find the liquor boils, throw into it a handful of fweet-herbs, a little fliced ginger, and a nutmeg, at the fame time with the collar. In about two hours it will be enough : then take it up, and put it into the foufing-pan : and when the pickle is cold, put it upon thefalmon, which muft remain in it, till you make ufe of it. If you propofe to pot falmon after it is boiled, you muft pour fome clarified butter over it. POTTING. To pot Beef. ITITHEN you have boiled or baked, andcut your meat fmall, let it be well beaten in a marble mortar, with fome butter melted for that purpofe, and two or three anchovies, till you find your meat mellow, and agree¬ able to your palate. Thus prepared, put it dole down •• ,0f. Potting^-. In pots, and pour over them a fufficient -quantity of clarified butter. You may feafon your ingredients ivith what fpice you pleafe. To pot Venison. Take what quantity of venifon you think proper, both the fat and the lean together, and fpread it in a Ibroad pan ; then ftick little lumps of butter all over your meat ; and when you have tied fome brown pa¬ per over your pan, fend it to the oven. When it is fufficiently baked, take your meat out of the hot li¬ quor ; drain it well, and then lay it in a difh ; as fooii as it is cold, take^he fkin all off, and then beat your meat, the fat and the lean together, in a marble mor¬ tar. .As to the feafoning, ufe fuch a quantity of mace, qloves, nutmeg, fait and pepper, as is moft agreeable to your palate. When the butter in which your meat, rwas baked is cold, beat a fmall quantity of it in, to pioiften it ; then put it clofe down in a pot, and pour! clarified butter over it. ! Take notice, you muft beat your ingredients til| jthey come to a perfect pafle. An Ox-cheek potted. - Wafh and bone an ox-cheek, and put it in a hot, |oven, with .the fame ingredients ufed for potted beef; ithen take out the fkin, the fat, and the palate : The4 !ufe the flefli as you would do the other part of beef, and add to a pound of the flefh two ounces of the fa^, that fwims upon the liquor. To pot either Fowls, or Pigeons. ! Cut off the legs and draw the pigeons, and wijie them well with a cloth, but never wafh them ; feafon. them with fait and pepper pretty high ; then put them down clofe in a pot, with as much butter as you. think will cover them when melted. When baked very tender, drain them perfectly dry from their gravy, which is bell done by laying them on a cloth ; them ^ feafon The PRACTICAL cook:. feafon them again, not only with fait and pepper, hut with fuch a quantity of mace and cloves, beaten very -fine, as you fee convenient, and then pot them again as clofe as you can ; clear the butter from the gravy when it is cold ; and when you have melted it, pour it over the fowls. If you have not fufficient, you tnuft clarify more ; for the butter muft be at ieaft an inch thick over the birds. iV. B. Moft people bone their wlld-fowl \ but that particular is intirely left to your own difcretion. Or, Your pigeons being truffed and feafoned with fa- ■ivonry fpice, put them in a pot, cover them with but¬ ter, and bake them ; then take them out and drain ■them, and when they are cold, cover them with cla¬ rified butter. The fame way you may pot fifh, only ione them when they are baked. To SAVE poiied Birds y that begin to be bad. Set a large faucepan of clean water on the fire 5 ’ when it boils, take oir the butter at the top, then take the fowls out one by one, throw them into that fauce¬ pan of water half a minute, whip it out, and dry it in a clean cloth infide and out j fo do all till they are quite done. Scald the pot clean ; when the birds are quite cold, feafon them with mace, pepper and fait to your mind, put them down clofe in the pot, and pour clarified butter over them. And though they might fmell difagreeable.from the ranknefs of the butter be¬ fore, they will be as good as ever. To pot Lampreys, or Eels. Take lampreys or eels, flein, gut, and wafh them, and flit them down the back ; take out the bones, and cut them in pieces to fit your pot ; then feafon them with pepper, fait, and nutmeg, and put them in the pot with half a pint of vinegar. They muft be clofe covered, and bake half an hour; and when done, pour «ff the liquor, and cover them with clarified butter. Fukling of and Vhn. : To pot Charrs or Trouts. Take the hfli, clean them well, and bone them ; Wafti them with vinegar, cut off the tails, has, and I heads; then feafon them with pepper, fait, nutmeg, 'and a few. cloves; then put them clofe in a pot, and 'bake them with a little verjuice and fome butter; let ? them’be cov-ered clofe, and bake two hours ; then pour oft’ the liquor, and cover them with clarified butter. To pot Cheshire Cheese. , Put three pounds of the beft fort into a mortar, and add to it about half a pound of the beft frefti butter you can procure ; tlien pound them together, and as you are beating them, pour in gradually a gill of fack, iwlth about half an ounce of mace, beat as fine as pow¬ der, in it. When your ingredients are all well min¬ gled together, prefs them as clofe as you can into an earthen pot; then, when you have poured over it a ijjfufficient quantity of clarified butter, fet it by for ufe in a cool place. Cheftiire cheefe, thus prepared, is preferable tO' any cream cheefe whatfoever. PICKLING o/FLESH W FISH. To pickle a Leg of Pork like Ham. A K. E a little ham or leg of young pork, lay it •* one night in fait: next morning rub it well with two pounds of fix-penny moift fugar, and let it lie twenty-four hours ; then add a quarter of a pound of ( common fait, and let it lie three weeks, turning it once every two days. You may dry it in the air in a ftiarp wind, when it is dry weather. To pickle Sparrows, or Squab-Pioeonsi, Take fparrows, pigeons, or larks, draw them, and cut oft' their legs; then make a pickle of water, a O quarter 2^0 PRACTICAL COOfC. quarter of a pint of white wine, a bunch of fweet-herbs, fait, pepper, cloves, and rnace; when it boils, put in the birds, and when they are enough, take them up, and when they are cold, put them in the pot in which they are to be kept. Then make a flrong pickle of Rhenifh wine, and white wine vinegar 5 put in an onion, ii fprig of thyme and favoury, fome lemon-peel, fome cloves, mace, and whole pepper j feafon it pretty high with fait; boil all thefe together very v.'ell ; then fet it by till it is cold, and put it to the birds. Once in a month new boil the pickle; and when the bones are dlffolved, they are fit to eat. In ufing them, put them in china i'auccrs, and mix with the pickles. "To pickle SALMOtt. ■ l^ake two quarts of good vinegar, half an ounce of black pepper, and as much Jamaica pepper, cloves and mace, of each a quarter of an ounce, near a pound of I'alt; bruife the fpice grolly, and put all thefe to a fmall quantity of water, or juft enough to cover the ftfti; fplit the flfli and cut it in three or lour pieces, according to the fize of the falmon, and when the liquor boils, put in the fifti, boil it well ; then take the hfh out of the pickle, and let it cool; and when it is cold, put your fifh into the barrel or ftein you keep it in, ftrewing. fome fpice and bay-leaves between every piece of hlh j let the pickle cool, and flcim oft’ the fat, and when the. pickle is quite cold, pour it on the ftfh, and cover it very clofe. To pickle Sturgeon. If your fturgeon be alive, keep it a night and a day before you ufc it; then cut oft’ the head and tail, fplit it down the back, and cut it into as many pieces as you pleafe; fait it with bay-falt and common ftdf, as you would do beef for hanging, and let it lie twenty- four hours; then tie it up very tight, and boil it in fait and water until it be tender; (you niuft not boil it ever much) when it is boiled, throw over it a little I'al t. P'idfnig sf FtEsn -iifid Fish. 291 fair, and fet it by till it be cold. Take the head, and fplit it in two, and tie it up very tight. You muft boil the head by itfelf, not fo much as you did the relf, but fait it after the fame manner. Take a gallon of foft water, and make it into a ftrong brine ; take a gallon of firale beer, and a gallon of the beft vinegar, and let all boil together, with a few fpices ; when it is cold, put in the fturgeon ; you may keep it (if clofe covered) three or faur months before you need to renew the pickle. To pi die Smelts. Your fmelts being gutted, fay them in a pan in rows, and on them diced lemon, ginger, nutmeg, mace, pepper, bay-leaves powdered, and fait; let i le pickle be red wine vinegar, bruifed cochineal, and petre-falt. You may cat them with lemon and pickle, or as you eat anchovies. To pickle Oysters, Cockles, and Muscles. Take two hundred of cyders, the neweft and bed you can get, be careful to favc the liquor in fome pan as you open them; cut olT the black verge, faving the reft; put them into their own liquor; then put all the liquor and cyders into a kettle; boil them about half an hour on a very gentle fire ; do them very flovvJy, fkimming them as the fkum rlfes ; then take them off the fire ; take out the oyders; drain the liquor through a fine cloth; then put in the oyders again. Then take out a pint of the liquor, whild it is hot, put thereto three quarters of an ounce of mace, and half an ounce of cloves. Jud give it one boil, then put it to the oyders, and dir up the fpices well among the oyders; then put in about a fpoonful of fait, three quarters of a pint of the bed white wine vinegar, and a quarter of an ounce of whole pepper, and let them dand till they be cold. Then put the oyders, as many as you well cen, into the barrel, and put in as much liquor as the O 2 barref 292 "the -P R A C-TI C.A L C 0 ,G K:.--::.. , , barrel will hcJ^ld, letting them fettle a -W'hile, and they will foon be fit to eat j or you may put them into (lone jars^ and cover them clofe With a bladder and leather, jlut be furc they be quite cold, before you cover them up. 'I'hus do cockles and 7 nufclcs only this, cockles are fmall, and to their fpice you muft have at leaft two quarts, nor is there any thing to pick efi' them. Muf- des you mufi: have two quarts, and take great care to [ick the crab out under the tongue^, and a little fu's which grows at the root of the tongue. Cockles and onufcles muft be wafhed in fevetal w'aters to clean them from the grit; put them in a ftew-pan by themfelvcs, cover them clofe, and v/hen they are open pick them out of the (hells, and llrain the liquor. See the next receipts To pickle AdusCLES or CoCKtES. Take frefia mufcles or cockles ; wafh them very clean, and put tl.em in a pot over the fire, till they open. I'hcn take them out of their fhells, pick them clean, and lay them to cool. Then put their liquor to fome vinegar, whole pepper, ginger diced thin,- and rnacc, fettino; it over the fire: when it is fcaldino- hot, put in the mufcles, and let them fievv a little; then pour out the pickle from them, and when both are c(dd, put them in an earthen jug, and cork it up clofe ; in two or three days they will be fit to eat. To pickle Sprats for jfnchovles. Take an anchovy-barrel, or a deep glazed pot, put a few bay-leaves at the bottom, a layer of bay-falt, and fome petre-filc r.uxed together; then a layer of fprats, cjouded clofe, then bay-leaves, and the fame fait and fprats, and fo till your barrel or pot be full; then put m the head of the barrel clofe, and once a w'eek tupn the .other end upwards ; in three months they will l^e fit to eat, as anchovies raw ; but they will not difiblve. INSTRUC- I N S T R U C T I O NS FOR PICKLING, CANDYING, DRY I NO, and PRESERVING ROOTS, ' FRUITS, and to make CATCHUPS, ’ kfu ■ Rules to he ohferved in PiCKLiNG. A LW A Y S ufe ftone jars for all forts of pickles that require hot pickle to them: for thefe not only laft longer, but keep the pickle better. Vinegar and fait will penetrate through all earthen velTels, 'ftone and glafs are the only things to keep pickles in. Be fure never to put your hands into the vefTel to take , pickles out j that will foon fpoil them. The beft way would be, to tie a wooden fpoon full of little holes^ to , every veffel or pot, to take the pickles out with. To pickle Walnuts white. Take the largeft nuts you can get, jufi: before the fhell begins to turn, pare them very thin till the white ’ appears, and throw them into fpring-Water, with a handful of fait as you do them. Let them itand in that water fix hours, lay on them a thin board to keep them under the water, then fet a flew-pan on a char¬ coal fire, with clean fpring-water, take your nuts out of the other water, and put them into the ftew-pan. Let them fimmer four or five minutes, but not boil; then have ready by you a pan of fpring-water, with a O 3 handful 2^4 PRACTICAL COOK. handful of v/hite fait in it, ftir it (vith your hand till the fait is melted, then take your nuts out of the ilew-pan with a wooden ladle, and put them into the cold water and fait. Let them ftand a quarter of ari hour, lay the board on them as before; if they are not kept under the liquor, they will turn black, then lay them on a cloth, and cover them with another to dr}'; then carefully wipe them with a foft cloth, put them iiito your jar or glafs, with fome blades of mace and nutmeg diced thin. Mix your fpice between your nuts, and pour diflilled vinegar over them ; firft let your glafs be full of nuts, pour mutton fat over them, and tie a bladder, and then a leather. To pickle Walnuts green. Get the largeft and .cleared nuts you poffibly can ; and when you have pared them very thin, throw them into a pail or tub ofr^d fpring-water, that has ja pound of bay-falt well^Wfed and diCTolved in it. Let your nuts lie in that pickle about four and twenty hours; then take them out, and put them either into a glafs bottle, or done jar ; and between each layer of T/ahrat;, have a layer ef -vine leaves; and then fill up your vefl'el with cold vinegar. When they have dood all night, pour that vinegar from them the next morn¬ ing into a copper Ikillet, and boil up in it a pound of bay-falt; then pour that hot liquor over your nuts, and let them dand clofe tied up with a woollen cloth for about a week, without opening them. Afterwards pour od" that liquor, and with a piece of flannel rub your nuts perfectly dry; then throw them into your jar or glafs again, with vine-leaves, as above diredied ; and then pour to them a fufficient quantity of boiled frefli vinegar. Into each gallon of your vinegar that you put into your vefl'el, put a quarter of an ounce of mace, the fame quantify of cloves, fome whole black pepper, and Ordlngal pepper, four large races of gin¬ ger, and a fliced nutmeg. When you have poured y 0 u r Pickling, Candyin^g, 295 |i your vinegar boiling hot upon your nuts, take a wool- si len cloth and cover them clofe. Let them ftand vvith- ^ out opening for three or four days fucceffively; then ob- ferve the fame method three or four times. After they j; are thus managed, add to them a large flick of horfe- ii raddifli fliced, and a pint of mufl^rd-feed ; and then tie the mouth of your veflel clofe with a bladder, and a I piece of leather over that. They will be fit for eating i in about a fortnight. Some flick a large onion full of 1 cloves, and lay it in the middle of the jar. If you I propofe to keep them a long time, you muft not boil your vinegar; but in that cafe they muft lie ftx months ! oefore they are fit for ufe. To pickle Walnuts the common way. j Make a pickle of fait and water, ftrong enough to I bear an egg, boil and fcum It well, and pour it over * your walnuts, and let them ftand twelve days, changing I the pickle at the end of fix .ft^ys; then pour them'into ■ a cullender, and dry them with a coarfe cloth, and get the heft white wine vinegar, with cloves, mace, nut- • 'Jamaica pepper-corns, and lliced ginger: boil up thefe, and pour it fcalding hot upon your walnuts. You may alfo add fome fhalot, and a clove or two of garlick, to a hundred of walnuts. You muft put in a pint of brown muflard-feed; and when they are sold, put them into a jar, and flop them clofe. To pickle Cucumbers. Let your cucumbers be fmall, frefti gathered, and free from fpots ; then make a pickle of fait and water, ftrong enough to bear an egg; boil the^ pickle, and fleim it well, and then pour it upon your cucumbers, i and ftive them down for twenty-four hours ; then ftrain them out into a cullender, and dry them well with a ' cloth, and take the beft wliite wine vinegar, with ; cloves, fliced mace, nutmeg, white pepper-corns, long 1 pepper, and races of ginger, (as much as you pleafe)- O 4 boil .■i i me PR'ACTICAIi aOOK. boil them up together^ and then clap the cucumbers in, with a few vine-leaves, and a little fait, and as foon as they begin to turn their colour, put them into jars, Hive them down clofe, and when they are cold, put on your bladder and leather. Or, Make your pickle ftrong enough to bear an egg, and • pour it boiling hot upon your cucumbers; let it Hand eight hours, and take them out while warm, and lay them on a cloth to dry; afterwards put them into a pot, and boil the vinegar with your fpice, and pour it boiling hot upon them, and keep them clofe Hopped by the fire for three days, and then they will be fit for life. You muH put fome bay-falt with the other fait in the' pickle. A quarter of a pound of bay-falt is enough for a hundred. To pickle Cucumbers, called Gerkins. Take the hard, fnlall, rough gerkins, that are fmooth at one end, wipe them clean, and put them into a brine Hrong enough to bear an egg, two or three days; then take the pickle, (as the melons on p3gel302,303) and put fome dill-feeds at the bottom of the pot, and pour the pickleio them boiling hot; then Hop them down clofe two or three days, green them in a bell-metal pot, and cover them clofe, as before. N, B. Fre 7 jch- beans are pickled in the fame manner. To pickle Large Cucumbers in JliceSi Slice your large cucumbers, before they are too ripe, into a pewter diHt, about the thicknefs of a crown- piece. Slice two large onions thin to each dozen of cucumbers you make ufe of, till you have filled your diHi. Strew a handful of common-falt between -every layer; then cover them with another pewter difh, and let them Hand four and twenty hours ; after that, drain, them well in a cullender; then put them into a Hone- jar, and pour in as much white wine vinegar to them .. as 1 ! ‘ 0 / FicKLn> 6 y &c. 297 ;, as will cover them. When they have ttood thus covered for four or five hours, pour the vinegar from them in¬ to a ftew-pan, and boil it up with a little fait firft i thrown into it. When you have put a large race'bf I fliced ginger, and an equal quantity of whole pepper ,1 and mace, as much as you think proper, to your cu¬ cumbers, pour, your vinegar that is boiling hot Upon them. Firll: cover them clofe, and when they are quite cold tie them down, and in three or four days they will be fit for ufe. ■ To pickle French-Beans. Put them a month in brine ftrong enough to bear 11 an egg 5 then drain them from the brine, and have a i pickle as for melons on page 302, 3035 pour it to them boiling hot, green them the fame way, and flop it clofe. Or, {' Gather them before they have firings, and put them 1 in a very ftrong brine of water and fait for nine days^ then drain them from the brine, and put boiling hot 'I vinegar to them, and fiop them clofe twenty-four \ I,' hours i do fo four or five days following, and they will . ' j turn green ; then put to a peck of beans half an ounce 1; of cloves and mace, as much pepper, a handful of dill . and fennel, and two or three bay-leaves. You may do . ! broom-buds, and purfiane-ftalks the fame way, only let them lie twenty-four hours, and no longer; if they do not green, you may fet them on the fire in the pickle, and let them fiand clofe covered, and juft warm- them; for if they boil, they are fpoiled.. To pickle C ABB ACE'. , Take a large fine cabbage, and’ cut it in thin fircesr, feafon fome vinegar with what fpice you think fit, then pour it on fcalding hor, two or three times,, j . Turnips are pickled the fame way, only cut them like dice. See page .299. .'i O 5 Tk, B. 2gS ne PRACTICAL COOK. N. B, Red cabbage is done the fame way, with -the addition of a little cochineal beat and mixed with the fpices and vinegar. To pickle Onions. Take what quantity of onions you think proper, that are fufficiently dry, and not bigger than a com¬ mon walnut j but moft chufe fuch as are much fmaller. Take nothing off from them but their outward dry coat; then boil them till they are tender in one water only ; then drain them through a cullender, and let them lie there till they are cold ; after that, ftrip off their out¬ ward fkin till they look perfedlly white, and then dry tliem with a fine foft linen cloth. In the next place, put them into wide-mouth’d bottles fit for the purpofe, and throw into each bottle about half a dozen bay- leaves, If your bottle holds a quart of onions, you muft put to them two large races of giuger fllced, and a quarter of an ounce of mace; then boil two ounces of bay-falt in one quart of vinegar, in proportion, be the quantity more or lefs j as the fkim rifes, take it off, and then let your liquor Hand till it is cold ; and then pour it into your glalfes. Cover the mouths of your bottles with a bladder that has been dipped in vinegar, and tie it down. Obferve, As you find your pickle waftes, you muft fill up your bottles with cold vinegar. Or, Take fmall onions, lay them in fait and water a day, and fhift them- in that time once ; then dry them in a cloth, and take fome white wine vinegar, cloves, mace, and a little pepper; boil this pickle and pour over them, and when it is cold, cover them clofe. Or, Take fmall white onions, lay them In water and fait, and put to them a cold pickk of vinegar and fpice. Ta ' Cy PiCKLiNQ,‘C andying, .. 299 To pcklt Beet Roots ond Turnips. Boil your beet roots in water and fait, a pint of vinegar, and a little cochineal; when they are half boiled, put in the turnips, being pared, and when they are boiled, take them off, and keep them in this ' , pickle. To pickle Beet Roots another way, ; Boil your Roots in fpring-water, till they are per- ; * fedtly tender ; then peel them with a cloth, and lay them into a pot, or jar. To two quarts of water add three quarts of vinegar ; and if that will not be fuffi- j cient to cover your roots, you muft add more liquor in j the fame proportion. Put your vinegar, thus mixed j with water, into a pan, and add to it as much fait as you think proper; and then keep ftirring it till all your Q fait is perfecSlly diffolved ; then put your pickle upon ij your roots, and cover the mouth of your jar with a .3 bladder, and a leather tied over that^ Your pickle ^ muft not be boiled. To pickle Cauliflov/ers. u: Take the largeft and fineft you can get, cut them in ir, little pieces, or more properly, pull them into little pieces, pick the fmall leaves that grow in the fiowers j| clean from them ; then have a broad ftew-pan on the fire with fpring-water, and when it boils, put in your flowers, with a good handful of white fait, and juft let them boil up very quick ; be fare you don’t let them if) boil above one minute; then take them out with a broad llice, lay them on a cloth, and cover them with Cf) another, and let them lie till they are quite cold. Then put them in your wide-mouth’d bottles, v/ith two or three blades of mace in each bottle, and a nutmeg fliced thin; then fill up your bottles with diftilled vinfe- gar, cover them over with mutton fat, over that a bladder, and then a leather. Let them ftand a montli ' before you open them. 3opj The P R A C T LC A L e .O 0 K. If you find the pickle tafte fwcet, may be it will, pour off the vinegar, and put frefh in, the fpice will do again. In a fortnight, they will be fit to eat. Ob- ferve to throw them out of the boiling waiter into cold,, and then dry them. To pickle RaddisH'Pods. Make a ftrong pickle, with cold fpring-water and bay-falt, firong enough to bear an egg, then put your pods in, and lay a thin board on them, to keep them under water. Let them Hand ten days, then drain them in a fieve, and lay them on a cloth to dry ; then take white wine vinegar, as much as you think will cover them, boil it, and put your pods in ajar, with ginger, rnace, cloves, and Jamaica pepper. Pour yonr vinegar boiling hot on, cover them with a coarfe cloth, three or four times double, that the fleam may come through a little, and let them ftand two days. Repeat this two or three times j when it is cold put in a pint of muftard feed, and fome horfe-raddiftii coyer it clofe. To pickle Barberries. Take of white wine vinegar and water of each an equal quantity : to every quart of this liquor, put in half a pound of fixpenny fugar, then pick the worfl of your barberries and put into this liquor, and the beft into glafles j then boil your pickle with the worfl of your barberries, and fkim it very clean. Boil it till it looks of a fine colour, then let it fland to be cold, before you ftrain ; then ftrain it through a cloth, wringing it to get all the colour you can from the barberries. Let it ftand to cool and fettle, then pour it clear into the glafles, in a little of the pickle boil a little fennel; when cold, put a little bit at the top of the pot or glafs, and cover it clofe with a bladder and leather. To every half pound of fugar, put a quarter of a pound of white fait. * il a ■ ir n n n { 11 f h s ;e at It ' e. in “I in i nf !■ If of i it I l(t if; Itt ,et kk enji n(i| 'fy' its P'l 0 ci>I N G D Y^PJ/C /i. 6 ’r. r ' To pjcBe Samphire. '/ Lay what quantity you think proper of fuch famphirc as is green in a clean pan, anti (after y6u have thrown- two or three handfuls of fait over it) cover it.with fpring-water. When it has Jain four and twenty hours, put it into a brafs faucc-pan, that has been well- cleaned ; and when you have thrown into it one hand¬ ful only of fait, cover it with the beft vinegar. Cor ver your fauce-pan clofe, and fet it over a gejitle fire; let it ftand no longer than till it is juft crifp and green«, for it would be perfe 611 y fpoiled fliould k Jfand till it is foft. As foon as you have taken it off the fire, pour it into your pickiing-pot, and take care to cover it clofe. When it is cold, cover the mouth of your pot with a bladder, and a piece of leather over that and w'hen you have tied it faft, fet it by for ufe as be- eafion offers. Take notice, Your famphire will keep all the year round, if you throw it into a very ftrong brine of fait and water j and throw ir, fome fhoit time before you. ufe it, into- a proper quantity of the beft vinegar. Ts pickle ABjshROOMS tvhife . •V Cut and prime your fmall buttons at the bottom j wafli them in two or three waters with a piece of flan.- nel. Have in readinefs a ftew-pan on the fire with fome fpring-water that has had a handful of common fait thrown into it ; and as foon as it boils, put iq your buttons. When they have boiled about three or four minutes, take them off the fire, and throw them into a cullender ; from thence fpread them as quick, as you can upon one linneu cloth, and cover tliem with another. , \ To make your pickle for them, obferve the followr ing diredfions. Put a gallon of the beft vinegar into a cold ftill, and ktrep the top of it covered with a wet cloib. To each gallon J02 The PRACTICAL COOK. gallon put a quarter of a pound of mace, a quarter of an ounce of cloves, a nutmeg cut into quarters, and half a pound of bay-falt. When you find the cloth with which you covered the top of the {fill begins to be dry, take it ofF, and put on another that is wet. I'ake care that the fire in your ftill be not too large, for fear you fliould burn the bottom of it.- You may draw it till you tafie the acid, but no longer. Have in readinefs feveral wide-mouthed bottles ; and as you put in your muflirooms, nowand then mix a blade or two of mace, and forne nutmeg fliced amongft them j then fill your bottles with your pickle. If you pour over them fome melted mutton-fat, that has been well ftrained, it will keep them better than oil itfelf would. To pickle or make Mangos of Melons. Take green melons, as many as you pleafe, and make a brine ftrong enough to bear an egg ; then pour it boiling hot on the melons, keeping them down un¬ der the brine ; let them Hand five or fix days ■, then take them but, flit them down on one fide, take out all the feeds, ferape them well in the infide, and wafli them clean with cold water ; then take a clove of garlick, a little ginger and nutmeg fliced, and a little whole pepper ; put all thefe proj)ortionably into the melons, filling them up with whole muflard-feed ; then lay them in an earthen pot with the flit upwards, and take one part of muftard and two parts of vinegar, enough to cover them, pouring it upon them fcalding hot, and keep them clofe flopped. Or, Take young green melons, cut a piece out of the fide, and fcoop out all the pulp ; then make a pickle of fait and water as before, and pour it upon them hot, and let them lie forty-eight hours; then take them out of the pickle, and dry them well wUh a coarfe cloth; I Of PiCKLINGj 'CaNDYIKG, 305 then take muftard-feed, cloves, mace, ginger, long • pepper, fliced horfe-radifli, a clove of garlick and ' iflialot, and fill up the hollow of the melons ; then ■ !put in the piece you took out, and tie them up tight ; ' ithen put them into a brafs kettle, with vinegar and fait to your tafte, and a few vine leaves j put them j over a flow fire, and when you perceive they begin to ■ j boil and change colour, put them into your jars, and ■ j cover them down clofe. ■ I N, B. Cucumbers mufl: be done In a brafs kettle j i j and French-beans are done in the fame manner. 11 : To pickle Nasturtium Buds or Seeds. " * Take the feeds new off the plant, and when they ' are pretty large, but before they grow hard, and throw them into the befl: white-wine vinegar that has been ; boiled up with what fpice you pleafe. Keep them clofe jj J flopped in a bottle. They are fit for ufe in eight days. Or, Gather the little narflurtium knobs quickly after I the blofibms are oft' ; put them in cold water and fait i for three or four days, fhiffmg them once a day j then ' I make a pickle (but do not boil it at all) of fome white ■ t wine, fome white wine vinegar, flialot, horfe-radifh, I* pepper, fait, cloves, and mace whole, and nutmeg . j quartered ; then put in your buds, and flop them ■ ( clofe. They are to be eaten as capers. To pickle Asparagus. Gather your afparagus, and lay them in an earthen pot; I make a brine of water and fait ftrong enough to bear an egg, pour it hot on them, and keep it clofe covered, k i When you ufe them hot, lay them in cold water two lit ) hours, then boil and butter them for table. If you 3 (i 1 ufe them as a pickle, boil them and lay them in vi- Hi! i negar. hi' J Pickles J €>4 PRAGTICAJ. .GCXOiC. Pickles made the In-dian; hay. Take fruit, or greens, and lirew them with fihe fait, that they may be well faked, and every day fliake them well ; then drain the water from them, and do this for three days, throwing a handful of fait upon them each day after draining ; then lay them fcparate in the fun till they are quite dry ; then putfome of the beft vinegar to them, fome mace, cloves, and pepper; and beat muftard-feed, turmerick ground, and mace, •with vinegar, into a pulp, which muft be mixed with the other ingredients, fome cloves of garlick fkinneef, and long pepper. As to the ingredients, you nrufi; go¬ vern yourfelf according to the quantity of fruit you life. CANDYING. To candy Angelica. ^^AKE it in Aprils boil it in water fill it betender y. then take it up and drain it from the vvater very well ; then ferape the outfide of it, and dry it in a clean cloth, and lay it in the fyrup, and let it lie ih three or four days, and cover it clofe : the fyrup muft be ftrong of fugar, and keep it hot a good while, but let it not boil ; after it is heated a good while, lay It upon a pie-plate, and fo let it dry ; keep it near the file, left it diflblve. To candy any fort of Flowers. Take the beft tieble-refined fugar, break it info- Tumps, and dip it piece by piece into water, put them into a vefl’el of filver, and melt them over the bre ; when it juft boils, ftrain it,, and fet it on the fire again,- and let it boil till it-draws like hairs, which you may perceive by holding up your fpoon, then put ii>the' fiowers", and fet theui in. cups or glafies.. When it is of 'ate b' n't tEe Of Pickling, Candying, C*r. 3^$ of a hard candy, break it in lumps, and lay it as high as you pleafe. Dry it in a flove, or in the fun, and it will look like fugar-candy. To candy Fruit. \ ou mud fird prcferve your fruit, then dip thein lit warm water to take od' the d rop, and fift on them fome fine fugar till they are white, then fct them on fieve in a very gentle oven, taking them out to turn three times ; let them not be cold till they are dry, and they will look very clear. 7o prepare Fruit to candy at any time. Take orange or lemon-peels, rub them with fldt, and cut them in fmall pieces ; deep them in water forty-eight hours, then put them in frefli water, and boil them till they are tender, {hiding the water three times; have then your fyrup ready made, and a pound of fugar to a pint of water boiled together ; then boil your peels in it till they are clear, and fet it by for ufe, iletting it ,fird cool. Apricots, peaches, plumbs, and fuch like, may be Por future ufe by boiling them only in the iti ‘''re a little tender, and when they are j cool fet them by in gallipots, boiling the fyrup afrcfh three times, once a week, and it will keep good for ufe, twelve months. To candy Oranges zvhole. Take the bed oranges, pare off the rind as thin as you can, then tie them in a thin cloth (with a lead weight to keep the cloth down) put lem in a lead trough or cifiern of river water, let them lie five or fix days, dirring them about every day, then boil them till jthey'- are fo tender that you may put a draw through them ; mark them at the top with a thimble, cut it [j|{ out, and take out all the inlide very caiefully, then 3 o6 The PRACTICAL COOK. drain with the (ops downwards ; fine the fugar verv well, and when it is cold, put in the oranges; drain the fyrup from the oranges, and boil it every day til' it be very thick, then once a month j one orange wii. take a pound of fugar. DRYING. To dry Cherries. To four pounds of cherries, put one pound of fugar and juft put as much water to the fugar as will wet it when it is melted, make it boil, ftone your cherries put them in, and make them boil ; fkim them tw'o o: three times, take them off, and let them ftand in th( fyrup two or three days, then boil your fyrup and pu it to them again, but don’t boil your cherries any more Let them ftand three or four days longer, then tak< them out, lay them in fieves to dry, and lay them ii the fun, or in a flow oven to dry; when dry, lay then in rows on papers, and fo a row of cherries, and a rov of white paper, in boxes. To dry Pears or Pippens without Sugar, Take pears or apples, and wipe them clean, take ; bodkirj and run it in at the head, and out at the ftalk put them itr a flat earthen pot, and bake them, but no too much; you muft put a quatt of ftrong new ale t half a peck of pears, tie twice papers over the pots tha they are baked in, let them ftand till cold, then draii tlrem, fqueeze the pears flat, and the apples, the ey to the ftalk, aiid lav them on fieves with wide holes t dry, either in a ftove, or an oven not top hot. To dry Plumbs. Take fair and clear coloured plumbs, weigh ther and flit them up the Tides; put them into a broa p/an, and fill it full of water, fet them over a veryfloi fire 0 / Preserving. 307 fire; take care that the fkin does not come ofF when they are tender; take them up, and to every pound of plumbs put a pound of fugar; flrew a little 0!i the bot¬ tom ot a large Idver bafon ; then lay your plumbs in, one by one, and" flrew the remainder of your fugar over them; fet them into your ftove all night, with a good warm fire the next day ; beat them, and fee them into your ftove again, and let them Hand two days more, turning them every day; then take them out of the fyrup, and lay them on glafs plates to dry. ■ N. B, Green gages and the white Dutch are the beft. To dry Peaches. Take the faireft and ripeft peaches, pare them into fair water ; take their weight in double refined fugar ; of one half make a very thin fyrup ; then put in your peaches, boiling them till they look clear, then fplit and ftone them. Boil them till they are very tender, lay them a-draining, take the other half of the fugar^ and boil it almoft to a candy; then put in your peaches, 'and let them lie all night, then lay them on a glafs, and fet them in a Hove, till they are dry. If they are fugar’d^too much, wipe them with a wet cloth a little : X*aJ. -riul B fritoi • ' U ‘ : J-j r i J. r ■ r --J: ■_ ij t - If ;v/ Dvd ■■ fit The The APPENDIX. CONTAINING INSTRUCTIONS FOR MAKING ALL SORTS OP WINE, MEAD, CYDER, SHRUB, tffc. and for DISTILLING STRONG, CORDIAL, W MEDICAL WATER Sj TINCTURES, INFUSIONS, WINES, I To make Gooseberry Wine. } p ATHER your goofeberries in dry weather, when they are half ripe, pick them, and bruile a peck in p a tub, with a wooden mallet; then take a horfe-hair f cloth, and prefs them as much as po.Tible, without breaking the feeds. When you have prefled out all the ^ juice, to every gallon of goofeberries, put three pounds I of fine dry powder-fugar, ftir it all together till the fu- i gar is all difiblved, then put it in a vefiel or calk, which I muft be quite full. If ten or twelve gallons, let it I ftand a fortnight; if a twenty gallon calk, let it Hand I five weeks. Set it in a cool place, then draw it off I from the lees, clear the vcird of the lees, and pour in the clear liquor again. If it be a ten gallon cark,'let it e ftand three months; if a twenty gallon, four or live months, then bottle it off. P 2 r 3 i6 The A P P E N To make Cowslip or Cl ARY wine. Take fix gallons of water, twelve pounds of fugar, the juice of fix lemons, the whites of four eggs beat very well, put all together in a kettle, let it boil half an hour, fkim it very well; take a peck of cowflips ; if dry ones, half a peck; put them into a tub with the thin peeling of the fix lemons, then pour on the boil¬ ing liquor, and flip them about; when almoftcold, put in a thin toaft baked dry, and rubbed with yeaft. Let it ftand two or thiee days to work. If you put in be¬ fore you tun it fix ounces of fyrup of. citron or lernons, with a quart of Rhenilli wine, it will be a great addi¬ tion ; the third day flrain it off, and fqueeze the cow- flips through a coarfe cloth, then flrain it through a flannel bag, amd tun it up, lay the bung loofe for two or three days to fee if it works, and if it don’t, bung it dov^n tight; let it fland three months, then bottle it. To f?iake Currant wine. Gather your currants in aj^^fine dry day, when the fruit is full ripe, flrip them, put them in a large pan, and bruife them with a wooden peftle till they are all bruifed. Let them ftand in a pan or tub twenty-four liours to foment; then run it through a hair-fieve, and don’t let your hand touch your liquor. To every gal¬ lon of this liquor put two pounds and a half of white fugar, flip it well together, and put it into your velfel. I'o every fix gallons put in a quart of brandy, and let it ftand fix weeks. If it is fine, bottle it; if it is not, draw it off as clear as you can, into another velfel, or large bottles; and in a fortnight, bottle it in fmall bottles. To make Rasberry %vlne. I'ake fome fine rafberries, bruife them with the back of a'fpoon, then ftrain them through a flannel bag into a ftone jar. To each quart of juice, put a pound of double-refined fugar, ftir it well together, and cover ii: ! Of/making Sorts of Wi^E, 317 it clofe} let it ftand three days, then pour it off clear. To a quart of juice put two quarts of white Vv^ine, bottle it off; it will be fit to drink in a week. Brandy- made thus is a very fine drain, and a much better way than ffeeping the rafberries. To make Blackberry wlne » Take your berries when full ripe, put them into a large veffel of ftone or wood, with a fpickef in, and pour upon them as much boiling water as will jutf ap¬ pear on the top of them; as foon as you can endure j'our hand in them, bruife them very well, till all the ‘berries be broke; then let them ftand clofe covered till the berries be well wrought up to the top, which ufu- ally is three or four days; then draw oft the clear juice i-nto another veflel; and add to every ten quarts of this liquor one pound of fugar, fiir it well in, and let it ftand to work in another veflel like the firfl:, a week or ten days ; then draw it oft' at the fpicket through a jelly- b.ag, into a large veffel ; take four ounces of ifing-glafs, I l^y it in deep twelve hours in a pint of white wine; the next morning boil it till it be all diffolved, upon a flow fire; then take a gallon of your blackberry juice, put in the difl'olved ifing-glafs, give it a boil together, and put it in hot. * ^ 1 To make Raisin wine . ' Take two hundred of raifins, ftalks and all, and nut 1 them into a large hogfhead, fill it up with water, ;et I them fleep a fortnight, ftirring them every day ; il^en I pour off all the liquor, and prefs the raifins. But both I liquors together in a nice clean veffel that will juft: hold .] it, for it muft be full; let it ftand till it has done hifs- ii ing, or making the leaft noife, then ftop it clofe, and let it ftand fix months. Peg it, and if you find it quite clear, rack it off into another vefi'el; ftop it clofe, and let it ftand three months longer.; then bottle it, and \vhen vou uie it, rack it oft' into a decanter, 1^3 The 3i8 a P P E N D I X. - I'he BEST Way to make Raisin njo ' ine . Take a clean wine or brandy hogfhead; take great' care it is very Tweet and clean, put in two hundred of raifins, ftalks and all, and then fill the veflel with fine clear fpring-water ; let it Hand till you think it has done hilling j then throw in two quarts of fine French bran¬ dy; put in the bung Hightly, and in about three weeks Of a month, if you arc fure it has done fretting, Pop it down clofe; let it ftand fix months, peg it near the top, and if you find it very fine and good, fit for drinking, bottle it off, or elfe fiop it up again, and jet it fiaiid fix months longer. It fliould fland fix month? iti the bottles. To make Elder vctne. Take twenty-five pounds of Malaga raifinSj rub them and fhred them fmall ; then take five gallons of fair water; boil it an hour, and let it ftand till it is blood-warm; then put it into an earthen crock or tub, v.’ith; your raifins; let them fieep ten.day^;.' ftirring them once or twice a day; then pafs the liquor through a hair-fieve, and have in readinel's five pints of thejuicu of elder berries drawn off as you do for jelly of currants; then mix it cold with the liquor, ftir it well together, put it into a veflel, and let it Hand in a warm place; when it has done, working, flop it clofe; bottle it about Candlemas. To make Elder whe at Christmas. Take twenty pounds of Malaga or Lipara raifins, rub them clean, and Hired them fmall; then take five gallons of water, boil it an hour, and when it is near cold, put it in a tub with the raifins ; let them fteep ten days, and ftirnhem once or twice a day; then ftrain it through a hair-fieve, and by infufion draw three pints of eider-juice, and one pint of damfon^juice ; make the juice imo a thin fyrup, a pound of fugar to a pint of juice, and not boil it much, but juft enough to keep; when I I Of Sari's of Wine. fic) I when you have ftrained out the raifin-liquor, put that and the fyrup into a veffel fit for it, and two pounds of , fugar j ftop the bung with a cork till it gathers to a I head, then open it, and let it ftand till it has done i working; then put the cork in again, and' flop it very clofe, and let it fland in a warm place two or three months, and then bottle it; make the elder and damfon- jiiiceinto fyrup in its feafon, and keep it in a cool cel¬ lar till vou- have convenience to make the wine. To make Damson xvlne. Gather your damfons dry, weigh them, and bruife I them with your hand ; put them into an earthen flein I that has a faucet, put a wreath of flraw before the fau- i cet; to every eight pounds o-f fruit a gallon of water; 1 boil the water, ikim it, and put to it your fruit fcald- I ing hot; let it fland two whole days ; then draw it 1 off, and put it into a veflel fit for it, and to every gal¬ lon of liquor put two pounds and a half of fine fugar; 1 let thfe veflel be full, and fl?op it clofe ; the longer rt 1 ftands the better; it will keep a year in the veflel; bot¬ tle it out; the fmall damfon is the heft : you may put a I very fmall lump of double refined fugar into every bottle. To make Orange vuine. Put twelve pounds of fine fugar and the whites of eight eggs well beaten, into fix gallons of fpring-wa- ter; let it boil an hour, fkimming it all the time; take it off, and when it is pretty cool, put in the juice and : rind of fifty Seville oranges, and fix fpoonfuls of good i ale-yeaft, and let it fland two days; then put it into I your veflel, with two quarts of Rhcnifh wine, and the juice of twelve lemons; you mufl let the juice of le¬ mons and wine, and two pounds of double refined fu¬ gar, fland clofe covered fen or twelve hours before you i put it into the veflel of your orange wine, and fkim off i the feeds before you put it in; the lemon-peels mufl be P 4 put 320 TJje A P P END I X. put in with the oranges, half the rinds muft be put into the veflcl j it mufl; Itand ten or twelve days before it is iit to bottle. Orange whie with Raisins. Take thirty pounds of new Malaga raifins, picked clean and chopped I'mall; you muft have twenty larg€ Seviile oranges, ten of them pare as thin as for preferv- ing, and boil about eight gallons of foft water till a third part be confiiined j then let it cool a little, and put five gallons of it hot upon your raifins and orange- peel, ftir it well together, cover it up, and when it is cold let it fland five days, flirring it once or twice a day j then pafs it through a hair-fieve, and with a fpoojn prefs it as dry as you can, put it up i.n a rundlet fit for it, and put to it the rinds of the other ten oranges, cut ,as thin as the firft i then make a fyrup of the juice of the twenty oranges, with a pound of white'fugar. It rnuft be. made tliC day before you tun it up, flirred well together, and flopped clofe; after which let it Hand two months to clear, and then bottle it up. It will ffand three years, atid it is- the better for keeping. To make Balm vjlne. To nine gallons of water, put fourteen pounds of fugar, boil it three quarters of an hour, and let it fland fill it is pretty cold ; then put in three or four pounds of the tops of balm a little bruifed ; put likewife into your barrel a pennyworth of yeafl, pour your liquor upon it, and flir it together a day; at night flop it up clofe, and let it Hand a fortnight; then bottle it, put¬ ting a lump of fugar in every bottle. To moke Frontiniac %vine. Take fix gallons of water, twelve pounds of white fugar, and fix pounds of raifins of the fun cut fmaib; boil thefe together an hour; then take of the flow^ers of elder, when'they are falling, and will fhake off, the quantity- I Of making -oil ^orts ef Wine. 3?ji ; quantity o-f half a peek ; put them into the liquor when I it is ahnoft cold ; the next day put in fix fpoonfuls of i fyrup of lemons, and four fpoorifuls of ale-yeaft, and I' two days after put it into a veffel that is fit for it j and I' when it has flood two months, bottle it oft’. I ! To make English Champaign, or the fine Cur- I RANT zvine. Take to three gallons of water, nine pounds of Lif-, bon fugar j boil the water and fugar half an hour, fkim i it clean, then have one gallon of currants picked, but ' not bruifed j pour the liquor boiling hot over them ; and when cold, \\ ork it with half a pint of balm two, i days ; then pour it through a flannel or fieve 5 then put ) if into a barrel, fit fpt hj, with half an ounce of ifing- l glafs well bruifed ; when it has done working, flop it : clofe for a month then bottle it, and in every bottle ! put a very fmall lump of double refined fugar j th.i§ is excellent wine, and has a beautiful colour. To make Saragosa volne^ or English Sack. To every quart of water, put a fprig of rue, and to every g-ahon a handful of,fennel-toots; boil thefe half an hour, then ftrain it out, hnd to every gallon-of this liquor put three pounds of honev, boil it two hours, and fkim it well; vvhen it is cold pour it Gif’, and tun it into the vefTel, or fuch cafk as is fit for itkeep it a year in the veftd, and then bottle it; it is a very good fack. Mountain zvine. Pick out the big flalks of your.Malaga raifins ; then chop them very fmall, five pounds to every gallon of cold fpring-water; let then, fleep a fortnight or more, i fqueeze out the liquor, and barrel it in a veffel fit for I it; firft fume the veffel v;ith brimftone ; don’t flop it i up till the hifling is over, and in three or four mon hs i it will be fit for ufe. 3iii A' ' ^^0 RECOVER Wine that Xs^ turned %drf, ' Rack ofF your wine into another veflel, and to ten gallons take the following powder j take oyfter-fhells, (crape and wafh off the brown dirty outfide of the (hell ; then dry them in an oven till they will powtler j a pound of this powder to every nine or ten gallons of your winej (lir it well together, and flop it up, and let it ftand to fettle two or three days, or till it is finei as foon as it is fine, bottle it off, and cork it welL To FINE wine the Lisbon way^ To every twenty gallons of wine, take the whites of fen eggs, arrd a fmall handful of fait; beat it together to a froth, and mix it well with a quart or more of the wine; then pour it into the veffel, and in. a few days it will be fine. To clear wine. Take half a pound of hartlhorn, and dlffolve it iff cyder, if it be for cyder, or Rhenilh wine for any other liquor. This is enough for a hogfliead, • MEAD, CYDER, SHRUR To make Mead., > O five quarts of honey, put fixty quarts of water, eighteeen races of diced ginger, and one handful of rofemary; let them boil three hours, and be fcum- med perpetually ; when it is cold, put your yeaft to it,, and it will be fit to bottle in eight or ten days. Take four gallons of water, and fix pounds of honey, and the whites of three or four eggs; boil it and (kim it, and then put two ounces of beaten ginger, and a little lemon-peel ;• let it boil almoff-half an hour, then ftrain '' Of 7 ndl^ng Qy1?ER, S^i^UB. 323 i it, and when cold,^.put to it a little yeaft; and when it is white over, tun it up. ' At three weeks end bottle it up, and in ten days it will be fit to drink. White Mead.. - Take three gallons of water, and a quart of honey j Jf k be not ftrong enough^ add more ; boil it an hour, and (kirn it very well; then take it off and fweat ic, and Work it with yeaft to fuch a height as^ you fee it will i bear 5 then put it into a rundlet, and in three days ! draw it out into bottles, and boil in it fome ginger. 1 You muft put it into a rundlet whilft it works, to j preferve the . bottles frotn breaking.. I Strong Mead. To thirty quarts of water, put ten quarts of honey, » let the water be pretty warm, then break in the 1 honey, ftirring it till it be all diffolved ; boil it a full 1 half hour, when clean fcummed that no more will 1 tifcj put in half an ounce of hops, picked clean frorn t the ftalks ; a quarter of an ounce of ginger diced (only ; put in half the ginger) and boil it a quarter of an hour I longer; then lade it out into the ftand thro’ a hair- 1 fieve, and put the remainder of the ginger in ; when i it is cold, tun it into the vefftl, which muft be fdll; I but not clayed up till near a month : make it the 1 latter end of September^ and keep it a year in the veffcl after it is clayed up,. To make small white Mead. I Take three gallons of fpring-water, make it hoty i and diffolve in it three quarts of honey, and a pound ( of loaf fugar ; let it boil about half an hour, and fltim k as long as any rifes; then pour it out into a tub, , and fqueeze in the juice of four lemons, put in the I rinds but of two, twenty cloves, two races of ginger, I a top of fweet-briar, and a top of rofemary ftand in a tub till it is but blood-warm j, tken. make a I browrv 324 A P P E N D I X. brown toaft, and fpread it with two or three fpoonfuls of ale-yeafl; put it into a vefTel fit for itj let it ftand four or five days, then bottle it out. To make Cyder. After all your apples are bruifed, take half of your quantity and.fqueeze them, and the juice you prefs from them pour upon the others half bruifed, but not fqueezed, in a tub for the purpofe, having a tap at the bottom ; let the juice remain upon the apples three or four days, then pull out your tap, and let your juice run into fome other veflel fet under the tub to receive it j and if it run thick, as at the firft it willj pour it. upon the apples again, till you fee it run clear ; and as you have a quantity, put it into your vefiel, but do not force the cyder, but let it drop as long as it will of its own accord : having done this ; after you per¬ ceive that the fides begin to work, take a quantity of ifing-glafs, an ounce will ferve for forty gallons, infufe this into fome of the cyder till it be dilTolved ; put to an ounce ofifing glafs a quart of cyder; and when it is ib difiblved, pour it into the veflel, and fiop it clofe for two days, or fomething more ; then draw off the cyder into another veflel : this do fo often till you perceive your cyder to be free from all manner of fediment that may make it ferment and fret itfelf : after Chiifl:- inas you may boil it ; you may, by pouring water on the apples, and prefling them, make a pretty fmall cyder ; if it be thick and rr uddy, by ufing ifing-glafs you may make it as clear as the reft ; you muft dif- folve the ifing-glafs over the fire, till it be a jelly. To fine Cyder. Take two quarts of fkim milk, four ounces of ifing- glafs, cut the ifing-glafs in pieces, and v/ork it luke¬ warm in the milk over the fire ; and when, it is difiblved, then put it in cold into the hogftiead of cyder, and take a long I Of WW/^/W^MeAIS, CVDERj fl«6?SlfRUB. 325 I a long flick and flir it well from top to bottom, for half a quarter of an hour. Draw off the cyder when it hath been a fortnight in the barrel, put it into the fame barrel again when you have cleaned it from the grounds, and if your ap¬ ples were (harp, and that you find your cyder hard,, put into every gallon ol cyder a pound and half of i fixpenny or five-penny fugar ; to twelve gallons of I this take half an ounce of ifing-glafs, and put to it a I quart of cyder j when your ifing-glafs is diffolved, put to it three whites of eggs, whifk them all together, and put them into your barrel; keep it clofe for twa ■' months and then bottle it. SHRUBS. To make Lemon Shrub. O nine quarts of brandy put two quarts of lemon- juice, and four pounds of loaf fugar ; infufe half of the lemon-peels in the brandy twenty four hours, then put it into a cafk that holds near, or exadf the quantity ; let it be well rolled and jumbled once a day, for four or five days ; let it fland till it is fine, and then bottle it off. A few oranges do well amongft the lemons. If it be made of orange-juice, half the quantity of fugar will do ; but if it be half lemons, and half oranges, three pounds of fugar will not be fufficient, which I have found by Experience. N. B, The above receipt is right, if you would make it rich and good ; if you would make it poorer, then you may put in more brandy. It generally fines in ten or twelve days, but it Ihould not be bottled off till it is perfectly fine. lib, .The, .A-T*-P Ofl s,\ ,w 'I Take two quarts of brandy, and put it in a large bottle,* adding to it the juice of five lemons, the peels of two, and half a nutmeg; fiopit upand let it ftand three days, and add to it three pints of white wine, pound and a half of fugar ; mix it, firain it tvvic^' through a flannel,, and bottle it up it is a pretty cor¬ dial, and makes good punch. - To make Orange &hrub. Take Seville oranges when they are full ripe, to three dozen of oranges put half a dozen of large le¬ mons, pare them very thin, the thinner the better, fq^eeze the lemons and oranges together, ffraTn^^the juice through a hairfieve : to a quart of the Juice put a pound and a quarter of loaf fugar; about three dozen of oranges (if they be good) will make a quart of juice, to every quart of juice put a gallon of brandy^ put it into a little barrel with an open bung with ajp the chippings of your oranges, and bung it up when it is fine bottle it. N. B. This is a pleafant dram, and ready for punch aii the year, VINEGAR and VERJUICE,. ^ -• . . ’i To make Vinegar, ■pUT twenty pounds of coarfe fugar to- twenty-four gallons of water, and a pound of brown bread,- and boil it an hour ; then take the bread out, and put it into an open thing to cool, and the next day put in a pint of yeafi, let it fiand-fourteen days, then put it, Hito'your calk, which muft be painted, ,and iron bound, to prevent leakage, and fet it out in the fun till Mi-, chaelmas. The beft time to begin is in February^ that it m'ay go out in March., To makg Vinegar, ^ 7 »(^'V.ERj;uitE. 3,27- To make Verjuice. Take green grapes or crab apples, grind them and prefs out the juice (it will be fit to ufe in a month) this diftil in a coldftill, and in a few days it will be fit to pickle mufhrooms,. or to put into fauces where le¬ mon is wanting. STRONG DISTILLED CORDIAL WATERS. Aqua Vitj?:. A K E three gallons of high proof fpirits, nine ounces of annifeeds, and of carraway and corian- ^ der feeds one ounce each, and diftil them. You co¬ lour it with burnt bread, or burnt fugar, or with red faunders.—It is excellent to expel wind, and is very good for fuch as are weak and faint j if taken two or three fpoonfuls at a time in as much water. AnniseED Water. Take three gallons of ftrong proof fpirits, in which diftil one pound and a half of annifeeds bruifed. Make of it a ftrong fpirit, and dulcify, when cold, with a pound and a half of white fugar. — It ftiengthens the ftomach, breaks, cuts, and caufeth tough phlegm to expecflorate ; helps digeftion, phthific, cr fhortnefs of breath ; abates wind, at)d is proper for fuch as give fuck, and to prevent wind in fucking children.—Half an ounce is enough to be taken thereof at a time,. Spear-Mint Water. Take three gallons of ftrong proof fpirits, four ounces and a half of dry fpear-mint, and four ounces of annifeeds. Diftil it according to art, and dulcify k ' with a pound and half of loaf fugar. I'his is a great ' ftomachic, and has a fpecific virtue againft vomitings. ’ Ti.B. Pepper- 328 ne APPEND! X, N.B. Pepper-mint is diftilled in the fame manner, with or without annifeed. ' Cinnamon Water. ■ Take three gallons of good proof fpirit (French brandy is beft) and three pounds of the beft cinnamon, (fome life two thirds Cajfta and one third Cinnajnon) diftil this into fine goods. Then makea fyrup of good loaf fugar and rofe-water ; with which dulcify the fpirit or cinnamon water. Black Cherry Water’/ or Children. Take Ax pounds of black cherries and bruife them fmall, then put to them the tops of rofemary, fweet- marjoram, fpear-mint, angelica, balm, marigold- flowers, of each a handful, dried violets an ounce, annifeeds and fweet fennel-feeds, of each half an ounce bruifed ; cut the herbs fmall, mix them together, and diftil them off in a cold Aill. This water is excellent for children, giving them two or three fpoonfuls at a time. _ * Gripe Water. Take of penny-royal ten handfuls, coriander-feeds, annifeeds, fweet fennel-feeds, carraway-feeds, of each one ounce ; bruife them and put them to the herbs in an earthen pot ; fprinkle on them a pint of brandy ; let them ffand all night, the next day diAil it off, and take Ax, feven or .eight fpoonfuls of this water, fweetened with fyrup of gilliAowers warm, and go to bed ; cover very warm to fweat if you can, and drink fome of it as long as the gripes continue. • Hysteric Water, Take zedoary, roots of lovage, feeds of wild parf- rieps, of each two ounces, roots of Angle piony four ounces. 0 /Stron^g Waters Distit.led. 329 ounces, of mifletoe of the oak three ounces, myrrh a j quarter of an ounce, caftor half an ounce j beat all thefe together, and add to them a quarter of a pound of diied millepedes ; pour on thefe three quarts of mugv.’ort water, and tv;o quarts of brandy ; let them Hand in aclofe veli’cl eight days, then diftil it in a cold : Hill paHed up; you may draw off nine pints of water; fweeten it to your laHe, and mix all together. This is ah excellent water to prevent fits, or to be taken in faintings. Citron Water . To a gallon of brandy take ten citrons, pare the outfide rinds of the citrons, dry the rinds very well, ^ then beat the remaining part of the citrons all to maHi in a mortar, apd put it into the brandy ; Hop it clofe and let it Hand nine days, then diHil it ; rake rinds ! that are dry, and beat them to powder, infufe then) nine days in thefpirit, and diHil it over again ; fweeten it to your taHe with double refined fugar; let it Hand ; in a large jug for three weeks, then rack it off into j bottles. This is the true Barbadoes receipt for citron water. The Golden Cordial. I Take two gallons of brandy, two drachms and a half of alkermes, a quarter of a drachm of oil of cloves, an ounce of the fpiiitof faffion, three pounds of double-refined fugar powdered, and a book of leaf- gold. f'irH put your brandy into a large bottle, then [ put three or four fpoonfuls of brandy into a china cup, mix your alkermes in it ; then put in your oil of cloves, and mix that, and do the like to the fpirit of faffron ; pour all into your bottle of brandy ; then put in your fugar, cork your bottle, and tie it down clofe ; fhake it well together for two or three days, and let it Hand about a fortnight ; you muH fet the bottle fo, that when it is jacked off into other bottles it muff only be gently tilted ; put into every bottle two 330 A P P E N D 4 X.; •: two leaves of gold cut fmall ; you may put p-ne or two quarts to the dregs and k will be good, though not fo good as the firk. Treacle Water , Take of the juice of green walnuts fou-r pounds,, of rue, carduus, marigold, and balm, of each three pounds, roots of butter-bur half a pound, roots of burdock one pound, angelica and mafter-wort, of each half a pound, leaves of fcordium fix handfuls. Ve¬ nice treacle and mithridate of each half a pound, old Canary wine two pounds, white wine vinegar fix pounds, juice of lemon fix pounds, and dikil this ;,iflt an alembic. ;k j To make Usquebaugh. Take a gallon of Aqua Vitae, or French brandy, a quarter of a pound of loaf fugar beaten, a quarter of a pound ,of liquorice diced, a quarter of a pound; of fennel-feed bruifed, half a quarter of a poUnd of. dates ftoned, a quarter of a pound of raifins kone(i,,jP. quarter of a pound of currants, half a quarter pf ^ pound of cinnamon bruifed, an ounce of ginger illced, half an ounce of cloves bruifed, and half a quarter of a pound of nutmegs fliced ; put all tbefe ingredients, into the gallon of Aqua Vitae, and ftir them once ^ day for three weeks or a month together, then diftil^ it off fine with a cold ftill : mix it all together, and, put it into a bottle. You mufi: alfo have five grains’ of mufk and amber put itno a fine farlenet bag, to put in the bottle, with a lead to fink it, and a firing to take it out when you pleafe. Dr Stev ENs’j Water , Take a gallon of the beft Gafeoigne wine or faCk, then take of ginger, galingal, cinnamon, nutmegSi cloves, mace, annifeeds, carraway-feeds, coriander- feeds, of every one of thefe a drachm j then take fage,, " mint, Of STRONfe EriSTlLLEn LiQUORS. 33I camomile, thyme, pellltory of the wall, pot- marjoram, rofemary-flowers, pennyroyal, wild thyme, j common lavender, of each of thefe a handful ; bruifc i the fpice and feeds, ftamp the herbs, put them all into ,'the wine, and let it fiand clofe covered twelve hours, ftirring it often j then diftil it in an alembic, and mix it as you pleafe. ‘To difil Honey Water. Take a gallon of flrong fpirits, a gill of honey, three quarters of a pound of coriander-feed, and half an ounce of cloves; bruife both the cloves and feeds, and add a large handful of lemon and orange-peel ; mix all thefe together, and diifi! them over a gentle fire. It is an excellent thing for the colic. w To make AqiJA MiRABiLis. Take three pints'of brandy, a quart of white wine, three pints of the juice of celandine, galangal, car¬ damoms, cubebs, meJilot herbs and flowers, nutmeg, dnnkrnon, mace, cloves, and ginger, of each a full dram ; bruife them in grofs powder, and mix them with the liquor ; put them together into a cold ftill, pafte it up clofe, and let it fland till the next morn¬ ing ; then put fire to the ftill, and let it drop into a wide-mouthed bottle upon half a pound of double- refined fugar, or fugar-candy ; hang in the bottle a grain of ambergrife, and a pennyworth of faffron, i clear it oft by pints, and fqueeze the faffron, as you diftil, into the bottles ; and when you think the co- ;lour is gone out of the cloth, put in more faftron. If f the fugar will not fweeten all, put in more at the laft. Plague Water. \ Take rofa foils, agrimony, betony, fcablous, cen¬ taury-tops, fcordium, balm, rue, worm-wood, mug- wort, celandine, rofemary, marigold leaves, brown fage, burner, carduus, and dragons, of each a large handful, 33 * The APPEND I X. handful, angelica-roots, piony-roots, tormentll-roots, elecampane-roots and liquorice, of each an ounce ; cut the herbs, flice the roots, put them all into an earthen pot, adding to them a gallon of white wine, and a quart of brandy, and let them fteep two days clofe covered, tiien diftil it in an ordinary ftill with a gentle fire j you may fweeten it, but npt much. Milk JVater. Take two good handfuls of wormwood, as much carduus, as much rue, four handfuls of mint, as much balm, half as much angelica, cut thefe a little, put them into a cold fiill, and put to them three quarts of milk. Let your fire be quick till your flill drops, and then flacken your fire. You may draw off two quarts* The firfi; quart will keep all the year, Surfeit Water ^ You muff take fcurvy-grafs, brookllme, water- creffes, roman wmrmwood, rue, mint, balm, fage, clivers, of each one handful ; green merery two hand- fiils ; poppies, if frefii, half a peck, if dry, a quarter of a peck ; cochijreal, fix pennyw’orth, fafifon, fix pen¬ nyworth ; annifeeds, carraway-feeds, coriander-feeds, cardamom-feeds, of each an ounce ; liquorice tw’o ounces fcraped, figs fplit a pound, raifins of the fun ffoned a pound, juniper-berries an ounce brulfed, nut¬ meg an ounce beat, mace an ounce bruifed, fweet fennel-feeds an ounce bruifed, a few' flov/ers of rofc- mary, m.arigolds and fage-flowers ; put all thefe into a large ftone-jar, and put to them three gallons of French brandy ; cover it clofe, and let it ftand near the fire for three weeks. Stir it three times a w’cek, and be fare to keep it clofe flopped, and then ftrain it oft ; bottle your liquor, and pour on the ingredients a gallon more of French brandy. Let ftand a week,' ftirring it once a day, then diftil it in a cold ftill, and this will make fine white furfeit w'ater. You Of Strong Waters Distilled. 333 i You may make this water at any time of the year, if you live in London^ becaufe the ingredients are always jto be had either green or dry j but it is the beft made j in fummer. To make FIungary Water. To a gallon of ftrong fpirits put half a peck of rofemary flowers; infufe them in the fpirits a fortnight, j and then diftil them. MEDICAL WATERS. The Fever Water. ^T^AKE of Virginia fnake-root fix ounces, carduus* feeds and marigold-flowers, of each four ounces, ■j twenty green walnuts, carduus water, poppy water, ] of each two quarts, two ounces of hart’s-horn ; flice the walnuts, and fteep all in the waters a fortnight ; then add to it an ounce of London treacle, and diftil it all in an alembic parted up. Three drops of fpiritof am- I ber in three fpoonfuls of this water, will deliver a woman of a dead child. ’ A Stone Water. I Take beans in pod, and cut them in finall pieces, I fill good part of an ordinary rtill with them, and put [!j to them two good handfuls of yarrow, and dirtil them i/• Brewing. j Of Hen-s that eat their Eggs. 1 If you will not have your hen eat her eggs, lay a ! piece of chalk cut like an eg?, at which (he will often Ibe pecking; and, lofing her labour, (he will refrain the thing. Of making Hens lay soon and often. If you feed your hens often with toaft taken out of ale, with barley boiled, or fillies, they will lay often ' and all the winter. INSTRUCTIONS for BREWING. Malt liquors for long keeping, ought to be brewed in March: becaufe the temperature of the air in that feafon contributes to the good working or fermenting of drink : without which, malt liquor can neither be fine nor preferved. You muft alfo have a particular regard to your cel¬ lars : for if they be expofed to the fun, the drink will be muddy and turn four: if wet and cold, the drink will chill and grow fiat and dead. The befl: water for brewing is foft river water, that has partook of the air and fun : or that particularly which runs through a chalky foil. Much depends upon the goodnefs of malt and hops. In regard to malt, there are two forts: one called J brown or high dried ; the other pale or low dried malt, i The brown will produce a liquor of a deep brown co¬ lour ; and is much lefs nourilhing than liquor brewed of pale malt. It is thought alfo to promote the gravel and fione, and this liquor will fooner turn fharp than the pale malt liquor, neither Ihould brown malt be ufed in brewing, till it has been ground ten days or a fort¬ night; for then it will yield much ftronger worts than ' the fame quantity frefh ground. The pale malt gives a liquor of a pale colour, and yields bell, if kept ground ^54 57;^ APPENDIX. ground fix or fevcn days before ufed, provided in both thefe cafes the malt be kept very dry, and in dry weather. The neweft hops are the beft. Tho’ they will re¬ main very good for two years; and they keep bed packed in.large quantities, and in places between inoift and dry ; tho’ fliine prefer ,a very dry place. The ingredients thus provided, you muft have con¬ venient utenfils in a proper place, viz. a copper fet in a ftrong furnace that will be fufficient to boil all your flrong liquor at once : a majhvat or tub ; a majhing-oar 'y a receiver or underhack •, two jets, one with a long han¬ dle, the other with a fhort handle; as many coolers as needful, or fhallow veflels to cool the worts; a fteve to ftrain the hops when cold, if obliged to lave the liquor with the jets out of the copper; working-tubs, tuns, barrels, which muft be all kept very clean and well waflied with cold water, which is beft for malt- liquor vellels.- The method of Brewing is ftill more difficult to at¬ tain than to become mafter of the choice of the ingre- dients, it is always improveable by experience. The beft method I have learnt is, after the copper is filled 'with Ifquor, to fprinkle a handful or two of bran or malt-meal upon it; which haftens its boiling. Then boil the liquor no more than one wallop, then damp the fire, and draw the liquor into the mafti-tub half full, and when the heat is' gone off it fo much as you can fee your face clearly in the furface of the water in the tub, pour the malt upon it, but do not begin to ftir or malh it, till the malt has fettled gradually, and the liquor by preffing down with the hand, ftiall appear above it. Then draw or pour in as much more water as the tub will hold to allow for maftiing. Then begin to mafli the malt with all your might, till you find it thoroughly mafhed. Take out the oar, put a little dry malt over the top of the maffi, and cover all clofe with facks or any other conveniency, letting it remain in this fituation for half an hour or longer, till the Instructions fsr -Brewin^g. 355 >vort rutis dear; which is found by drawing ofF a gal¬ lon thereof by the tap into a jet. And this miift be repeated two or three times : for the firft drawing will riever he clear. This wort being drawn ofF into the receiver or un¬ derbade, put into it the quantity of hops intended, vi%. about three quarters, of a pound to a bulhel of malt. Then empty the copper into the maili-tub; and lade your wort mixt with hops into the copper, and make it boil reafonably faft for an hour, if brewed for flrong ale. Then, having thus boiled the wort and hops, con¬ vey it through a fieve or flannel bag into the coolers, which can’t be too (hallow. From the coolers draw it into the working-tun very cool, and fet it to work, in fummer as cool as water, in winter only blood-warm. To fet the wort a-working, take, and mix a little yeaft with a hand bowl of warm wort, and when this ferments, put it into the working-tun j and when it has raifed a thick yeaft or feum upon the wort in the .fat, mix it all together with the jet or hand-bowl. If you brew in winter, and intend your drink for prefent ufe, beat in the yeaft every five hours for three or four days. In fummer beat it in the fame manner only two daysj except the feafon turns out cold, then continue the beating three days; always remembering after every beating to cover the fat clofe. This is one way. But as this diredion in point of time may be too general, I would advife the tunning of drink when the yeaft begins to work fad, and fticks faft to the fides of the hand-bowl turned with the bottom part downward. When you are fatisfied in this particular, (kirn the yeaft off firft, and clean the liquor into the veffels, not dif- turbing the dregs, which muft be left at the bottom j otherwife they will fpoil a whole brewing. Drink thus brewed, and fermented a few days la firkins or kilderkins will be fit to drink, if not too much hopped. But 356 The K V P E N D I X. But the greatefl: fecret in brewing is care and cleanli- nefs. 7 'he vefTels in which drink is kept muft be ftopt ■} clofe with cork, not clay: with a fpile fixed near the i bung-hole. This fpile muft never be moved but when 1 intended to draw off a great quantity at a time. By this means, beer will perl and fmile in the depth of winter, and fparkle in a glafs like bottle beer., INSTRUCTIONS for the manage^ ment of B E E S. HEN the hives are full of bees and well fupplied ’ ^ with meat, neither moths nor other hurtful crea- || ture can much endangef them : but when they are few ^ they become expofed to many enemies and dangers, j and frequently join themfelves to another hive, which j feldom proves advantageous. ; They have a chief, by whofe command the whole commonwealth in his fwarm is governed. They will neither eat, nor move, nor ftay, nor be content with¬ out him. They gather honey with great induftry : but they | Ihutit up in their cells till winter, living upon wax, arid ^ fuch provifions as can be got abroad, till winter comes arid i obliges them to open their ftore-houfe. They are neat ' and clean; cleanfe their hives and carry out all filth. Neither will they fuffer a dead bee to remain in the hive. I They have every thing in common. If there be no • gathering for a feafon, they ftarve all together It is very remarkable that they have a certain knowledge' of . the fex of their' offspring in breeding; for when' big with a male, they lay their cepten, (or maf'e-feed) in a ; wide comb by themfelves, and the female or nymph- fefds, which are of a fraaller fize, in the neft. The Instructions ih^ mana^ment 35J I j The firft and chiefeft breeding of bees is in the end ' of February. The eggs when firft inje(fted into the cells may be feen a little bigger than a fly-blote, and is de¬ livered by their mouth, and they are ufually bred iri j the combs, before or in the lower part of the other ; combs i the honey being laid up in the backward i combs, and in the upper parts of the other. If the i hives be not provided beforehand, or fupplied daily with i food in ftormy and unfeafonable weather, the young : brood will die in the cells, and you may fee the old I ones carry them out in abundance upon the firft change 1 of the weather, and then breed again. Often towards the end of fummer, if honey-gathering be not too plentiful, they will draw out the young unfledged ce- j phens, left, for want of fuflicient meat, they ftiould all ftarve together; fo then after they are difclofed, they muft have meat, out of their cells they cannot come, i now the query is how they fhould have it ? the bees, ' after they have for fome time fate about them, and by their warmth comforted them, bring them food i/i ; their mouths, feeding them one by one, as birds I do their young, and after eighteen days, or thereabouts, that they have attained their growth, are ftiut up by the bees, with a waxen cover, and continue fo about the fame fpace, wherein they are metamorphos’d, and : eating the cover befo.'‘e them, come forth winged crea¬ tures ; their colour is at firft afh-colour, and fo are their wings, but after a little fpace, they convert to a . dark brown, until they grow old, when they become grey. Too much fair weather is deftruftive to the increafc of bees. For they are weary with too much labour, and negledt breeding. Thus they will leaveaftall; but in a fhort time there will remain but few hives. There is a ^een~bee, which is known by her ftate- Jinefs, and the refpedt paid by the reft unto her; and fhe is formed by nature for that great command. ! .The 35 ^ 7 ^^ A P P E N D I X. - The ^ueen-hee is a fair and ftately creature, longer by the half, and much bigger than a common honey- I bee, yet not fo big as a drone, but fomevvhat longer j flie differs from the common bee both in fhape and co¬ lour j her back is all over of a bright brown, her belly, even from the top of her fangs, to the tip of her train, is clean, beautiful, and of a fad yellow, fomething deeper than the richeft gold ; her head is more round than the little bees, by reafon her fangs are fhorter; her tongue is not half fo long as theirs, and thereby na¬ ture hath difa'bled her for working, for it is impoffible for her fliort tongue to extraiff much out of any flower, were fhe never fo induftrious. Her wings are of the fame fize with an ordinary bee, and therefore, in refpedf of her long body, feem very fhort, they reach but to the middle of her train, or ne¬ ther part; flhe hath ftraiter and longer legs and thighs than a honey-bee, which are of the colour of their belly, but her two hind legs more yellow, fhe hath a lofty pace, and countenance exprefllng majefty. Her nether part is much longer than her upper part, and more fliarp than any ordinary bee’s, having in it four ringles, or partitions j and in each ringle a golden bar inftcad of thofe three whitifli rings, which other bees have at their*^three partitions; the fting is but little, and not half fo long as the other bees. The queen’s cells wherein ftie breeds, are not ufual- ly at the bottom, or under the combs, but on the edges, fome on the out-fide, fome more inward in the middle of the combs; and in fome hives there are fix or feven, in fome not fo many, and in others nine or ten. The materials for the queen’s generation is a fpermy matter, injected thick like cream, inclining to yellow. And this queen is fo highly beloved, that when it happens fhe is either loft or dead, the whole hive are known to dwindle away and perifh. When , iNSTRucTioNsyff?" the management ^Bees. 3591 V When ftie goes abroad, flie is almofl loft in the fwarm; attended with a great company, who drop on the ftool till the greateft part of them pafs out of the hive ; then thofe that environ her begin to rife, and (he with them. In every hive there are commonly fome little concave cells on the outfiide of the combs, of an orbicular form, very ftrong and thick of wax, wherein the ^ecn-bee injeifs a fpermetical fubftance, as thick, but more yel¬ low than cream, in which the ^leen-bee is bred per- fe£l: at firft in all the parts, and lying almoft round in it, feeds of it, and fo grows as the chicken in the fhell, until it be difclofed. The ^uecn-hee lives not retired (conftantly) in any part, but, as occafion ferves, is fometimes in one part of the hive, fometimes in another, but works not, na¬ ture denying her fitting organs. The Drone-hee is the Male-hee, and without a fting. This bee dies naturally before or in the beginning of OSioher^ after which the bees lay no feeds. And the earlier and greater the fwarms are, fo are the number of Drones. So that if the Drones be deftroyed before the bees have done fwarming and breeding, neither will the fwarm come forth that were formerly bred ; nor the ftock henceforth breed any more when the old bees have finiftied their firft breed of females, then (after the fame manner in the drone-comb, which is only one in every hive) they breed the Drones. Straw hives are the beft, made In the (hape of an egg with one end cut off. The bees are beft defended from cold when they hang round together in the man¬ ner of a fphere or globe. Take care that the ftraws within be well dipt off, and the infidebemade fmooth, and turn it frequently over a blaze of ftraw to dry it well, and to take off all noxious fmells. Fire is the beft thing to purify and fweeten them with. Let the hives be feated not far from your houfe, out of danger of an echo. Cover them well above, and ftop S6o A P P E N D I X. flop them well below. The north fide of a long bar i is the befi; fituation, hecaufe the bees come out lefs, eaji little^ and yet in the fpring are as forward to work aii'i to fwarm as thofe that had twice as much honey ii| the Autumn before. Let the bee place be well fencec' from cattle, and from winds, efpecially the weft ant, fouth-weft winds. Let the grafs before the ftools oi, benches for a rood or tw’o be kept fhort. Long grafs i weeds, beans and peas, are hurtful to the young weak' nymphs. Let them not ftand above a foot and a habi from the ground, to fave them from winds and ftorms. Don’t place them near a brew-houfe, brick-kiln, lime¬ kiln, or any fmoaky place, for fmoak is very prejudi¬ cial to them. But place them as near as convenient' to cherry trees, plumb-trees, iAc, and all forts of flow¬ ers. A hive may confifl: of twelve flraw rolls, let the three firft be of one compafs, a foot or fomewhat more in diameter, the four next above them more large, bel¬ lying out a little, each beyond his fellow, that the combs may be more firmly faftened ; let the other five, by little and little, be narrowed to the center at the top, that it may be pyramidal, and after this propor¬ tion, if the hive confifts of more rolls, for this is the fhapeof a fmall hive, which is moft commendablej for an over-large hive is prejudicial to their fwarming. Place the door fomewhat to the weft, and the entrance below (becaufe of the moufe) but longer in fummer, and Ihorter in winter, in autumn the ftiorteft of all; not having a paflage for more than a bee or two at once, to prevent the danger of robbing by bees and wafps. About the middle of Aprils the bee iflues out in queft of frefh materials to employ and to feed her. Take an old hive, with the remains of a comb ftick- ing to its fides; or fix bits of wax in feveral places about the crown of the hive, and then hold it over a blaze of ftraw, till the wax runs down the fides of the hive ^ iNSTRUCTlONS'Jf^r (^BeES, 361 ea iilve. Houfe thefwarm in It, and they will work, faf- iK tening their new gathered wax to that on the fides and iol crown. The bees after the firfl: fwarm kill all the royal blood, and in the fpring early breed new, that the^, may be ready to go with the firft fwarm. In February^ lift the hives nimbly on one fide, and with a wing wipe away all the fliavings of combs, drofs, dung, &c. Take out all crumbling or crifpy combs in the old* flock; which is done by laying the hive on one fide, and ftoveing it with fmoak made with dried cow-dung, fet on fire without flame, before it. The morning is the propereft time to do any thing about bees, before they ftir or are gone abroad. Some wait till the evening, when the bees have returned from work. Be careful to defend the door or mouth of the hive from mice, i^c. All old flocks muft he taken every year, becaufe a bee fcldom lives above a year on the fame ground. Now to preferve your flocks, and yet to make fome advantage of your bees, take this courfe, about Bar- tholomew-tide^ furvey thefwarms, and all thofe that you find not by the weight competently fupplied, with five ’’ pints of honey at the leafl, take, and examine the old flocks, efpecially fuch as have fwarmed twice, or oftner, and where you find few' bees, which you fliall know ’iby giving the hive a little knock on the out-fide w'ith ’ your finger, if the murmur be fudden and fhort, but ■few, if fmart and long, defcending from the top down¬ wards, then a fign of plenty. And if few', tho’ never fo well ftored with honey, yet will not continue over the next fpring, but will be a prey to robbers; there¬ fore better to take them, than lofe them and their lioney alfo; but yet if you defiie to fave any that are R well 36? The A P P E N D I.X. / • 1 well fupplled, then drive a fv/arm you intend to takelbJ info them, fo (hall you have a good flock. .|lii The method to take hives in the latter part of the iUi year, is by burning: which do thus; take an old linnenlit cloth, and cut it into narrow pieces, half an- inch id broad, and two handfuls long, dip them in brimftone, and having digged an hole near the hive fomevvhat |t more than a foot over, and half as deep, fet in the ,t bottorh two or three crooked flicks, into which, put as i many of your rags, kindle them, and fet the hive over, !l flopping the verges clofe, and in a fhorc fpace they i will fail down flifled. For driving, have a fpare hive, of the breadth, in ' the fkirt of that hive you will drive, fetting it on the • ground, put a fheet over it, and well faftning it with a flrong pack-thread round about it, within an inch of ■ the fkirts, then having a trevit, pail or firkin ready, j fet the empty hive therein with the mouth upwards, then lift the hive you would drive nimbly from the flail, and fet it upon the empty one, and gather up quickly the fheet that hangs down, and faften it well likewife, about an inch from the fkirt, and turn them thus tied together, that the empty one may fldnd up- ‘ward, and knock gently with the palms of your hands on the fide and crown, fometimes in one place, then in another^ and often flop a little, that they may afcend, then reiterate your clapping again ; in half an hour they will all, or mofl part be gone up; if you do it in the evening, let it fland unmolefled all night; if in the morning, let it be before fun-rife; if there are any bees behind, when you take out the combs, fweep them off with a wing, and they will find their fellows. For feeding them J[ altogether dillike, except in the beginning of the year, in tempefluous weather,< or the backwardnefs of the fpring, for about a week. A watering place near your bee-garden is very ne- jceflary,^they cannot fubfift without it; and if yem can •'bare InsructioN'S f^r the managentent ^^Bees, ^63 )are the banks of the north fide of your pond from all ^luflaes and rulhes, flielvingly, where they may drink onder.the wind, and in the heat of the fun, and fuck It out of the earth, above the water^ which they rather Jefire, than to fuck the pure water itfelf. . But if you have neither pond nor river •within twen¬ ty rods of your bee-garden, fet water in wooden troughs in your garden, and have light boards or corks Within them, to rile or fall with the water, with many fmall cliffs or holes for the bees to ffand on and drink; keep hens and chickens, efpecially ducklings, from the troughs, for they will deftroy your bees. They will be very much about finks, and where greafy water is thrown ; nay they rather delight to drink out of faw-pits, and holes where the water is thick and troubled, than out of ponds, by reafon of the faltnefs that is in finks and fuch places, which makes them ftrong and lufty, and therefore fait is prefcribed to be laid under weak ftocks. The beff time to remove bees (if you are to carry them far) is in the end of yanuary j altho’, it you are neceffitated, you inay do it well enough prefently after Michaelmas. A little before you take them from their ffanding, lift up a little the fkirts of the hive, and put three or four tile-fherds under the verges, that (the hives ffanding above the board) all the bees may afcend, or fome will be left on the bottom of theffool, and be loff; then fpread a ffieet upon the ground before it, and nimbly take it off*, -and fet it upo’n the middle of the fneet, and gathering it up round, tye it up clofe about the crown with a noofe, tye it alfo about tHe middle with a packthread, then put a ffrono- ftaff through the noofe, let it hang perpendicula^, not Iwaying one way or other, let it be carried between two perfons to the place you intend it, and fet it down, but open it not prefently, for the bees being difturbed, ■ will be ready to fly forth; fet it up in the evening, and • flop rjje A P P E KT D I X: 364 ftop It up clofe (leaving breathing holes) until a fat day, and then open the door. Bees live but a year and a quarter at the mofl-, foi .thofe bees that feem in Afay to be lufty, full, brown.j fmooth, well winged, will, by the end of follow- ing, begin to wither, become lefs, look grey, and have, their wings torn, and be all dead before the end 01 Juguji^ and yet they live twice fo long as the drones ji but by fticceffion, they may continue many years. I( is well known, that fome hives coiuinue twenty years: and more, but their fhort life is occahoned by theii unwearied labours. THE E N Di \ N / V A 1 ' i--- . . s < 2.0 - 6 %l~t /