r 
 
PREFACE. 
 
 */f_S the information, contained in this little 
 Volume, is not carelessly copied from any similar 
 work, but is really the fruit of twelve Years of 
 valuable Experience, as Housekeeper in very re¬ 
 spectable families, and Twenty Years of diligent 
 practice, as a Confectioner and Instructor of 
 Young Persons in this necessary domestic know¬ 
 ledge, in Sheffield;—the Author humbly hopes, 
 by the accomplishment of her Work, to deserve 
 that Patronage, which has enabled her to lay it 
 before the Public, and which she gratefully ac- 
 knowledges . 
 
 She has nothing at all to say in disparage¬ 
 ment of the labours of others, and lithe to advance 
 
V. 
 
 PREFACE. 
 
 ♦ 
 
 ‘r 
 
 in praise of her own; except, that she can con¬ 
 scientiously recommend the following Treatise to 
 her Friends and the Public as a Collection of 
 Family Receipts— which will be found useful and 
 agreeable, (economical and elegant. 
 
THE 
 
 FAMILY FRIEJYD, 
 
 <$'C. 
 
 Ox Liver. 
 
 Take an Ox liver and cut it in two, lay it 
 on a large board aslant, then throw on two or 
 three handsful of salt; when it has done running, 
 to fetch out the blood, rub it very well with salt¬ 
 petre and common salt; turn it every day and 
 rub it with salt, until it becomes sad, then take 
 it and hang it up until dry. This is very useful 
 in little families, or in large families ; a small bit 
 of it, and a few bones, make a very good gravy in 
 a little time. 
 
 To malie Almond Soup. 
 
 Take a large knuckle of veal, cut it in pieces 
 and boil it with five quarts of water until it is re¬ 
 duced to two, with a blade or two of mace, and 
 
6 
 
 THE FAMILY FRIEND. 
 
 a few pepper corns, six ounces of Jordan almonds 
 blanched and beat fine, a little cayenne pepper 
 and salt, to your iaste ; have ready two French 
 rolls, the size of a small tea cup, if larger they 
 will not look well ; then take a few almonds cut 
 length-way, stick them into the rolls both side 
 and top ; boil the almonds but not the rolls, with 
 the soup ; then put it through a hair-sieve, and the 
 rolls in the tureen ; take two yolks of eggs, and 
 a spoonful of flour beat together, and half a pint 
 of thick cream, but it must not boil after the cream 
 is in ; pour your soup upon your rolls in the tu¬ 
 reen. 
 
 To make Onion Soup. 
 
 Boil ten or twelve large Spanish onions, in 
 milk and water, change it three times; when 
 they are quite soft, rub them through a hair sieve; 
 cut an old fowl in pieces, and boil it for gravy 
 w'ith a blade or tw’o of mace, strain it, and pour it 
 upon the pulp of the onions ; boil it gently with 
 the crumb of an old penny loaf gratered into half 
 a pint of cream, add cayenne pepper, and salt to 
 your taste, and a few heads ol asparagus, which 
 makes it eat well and look very pretty. 
 
 To make rich Vermicelli Soup. 
 
 Take a knuckle of veal, a scrag of mutton, 
 and a shank of ham cut in pieces, three blades of 
 
THE FAMILY FRIEND. 
 
 7 
 
 mace, two carrots, two large onions ; stick four 
 cloves in the onions, four or five heads of celery, 
 a small bunch of sweet herbs cut fine, and mixt 
 with the meat: put four ounces of butter in the bot¬ 
 tom of the pan, and the meat in the top, and a 
 couple of anchovies; cover it close, and put it 
 over a slow fire, without any water, till the gravy 
 is drained out of the meat; pour your gravy out 
 into a bason, let your meat brown a little, but not 
 to let it burn ; then pour into it four quarts of 
 water, let it boil gently till it is reduced to three 
 pints, then strain it, put the other gravy to it, and 
 set it on the fire; add to it, two ounces of vermicelli; 
 cut the nicest part of two heads of celery, aud 
 cayenne pepper, and salt to your taste ; if not good 
 coloured, put to it a little browning ; lay a small 
 French roll in the soup dish, and pour the soup 
 upon it and lay some of the vermicelli over it. 
 
 To make green Pease Soup. 
 
 Shell a peck of pease, and boil them in spring 
 water till they are soft, then work them through 
 a hair sieve ; take the thin part of the water and 
 add some more to it; then put in a knuckle of veal, 
 a slice of ham, one carrot and a few beet leaves; 
 boil them two hours and clear it off ; strain the 
 gravy, and mix the pulp to it; then add to it a 
 little spinage juice to make it a pretty colou^ 
 
8 
 
 THE FAMILY FRIEND. 
 
 then give it a gentle boil, which will take off the 
 taste of the spinage; slice in the whitest part of a 
 head of celery and put in a lump of sugar the size 
 of a walnut; take a slice of bread, cut it in little 
 square pieces, and cut a little bacon the same way, 
 fry them a light brown in fresh butter, cut a large 
 cabbage lettuce in slices, fry it after the other, put 
 it in the tureen with the fried bread and bacon:— 
 ha\e ready boil d as for eating, a pint of young 
 pease, and put them in the soup, with a little 
 chopped mint if you like it, and pour it into your 
 tureen. 
 
 Gravy Soup. 
 
 Put a shank of beef, and a shank of ham to six 
 quarts of water, and six onions ; set them over a 
 slow fire, and let them boil gently, add to it a lit¬ 
 tle Ox liver; when boiled enough, strain it through 
 a hair sieve, then put in a little celery, and some 
 beet leaves ; cut a little fried toast in dices, and 
 serve it up. 
 
 To make a transparent Soup. 
 
 Take a leg of veal, and cut off the meat as thin 
 as you can, when you have cut off all the meat 
 clean from the bone, break the bone in small 
 pieces; put the meat in a large jug, and the bones 
 
THE FAMILY FRIEND. 
 
 9 
 
 at top, with a bunch of sweet herbs, a quarter of an 
 ounce of mace, half a pound of Jordan almonds 
 blanched and beat fine ; pour on it four quarts of 
 boiling water, and let it stand all night by the fire, 
 covered close ; the next day put it into a well tin¬ 
 ned saucepan, and let it boil slowly till it is reduc¬ 
 ed to two quarts; be sure you take the scum and 
 fat off as it rises, all the time it is boiling ; strain it 
 into a punch bowl, let it settle for two hours, pour 
 it into a saucepan clear from the sediment, if any 
 at the bottom ; when you serve it up, you must have 
 a fresh roll in your tureen. 
 
 To make a Hare Soup. 
 
 Cut a large old hare in small pieces, with two 
 onions, three anchovies, half a pint of red wine, 
 and two quarts of water; send it in a jug to the 
 oven: you may scald the liver of the hare, with 
 hot water ; when the liver is scalded, pound it with 
 the back of a wooden spoon ; work a little butter 
 in flour, and stir it over the tire; put in crisped 
 bread steep’d in red wine, a little sago, if you like 
 it, and serve it up. 
 
 To make brown Onion Soup. 
 
 Skin and cut in round slices six large Spanish 
 onions, fry them in butter till they are a nice brown 
 
 1 
 
 B 
 
THE FAMILY FRIEND. 
 
 and very tender, then take them out and lay them 
 on a hair sieve, to drain out the butter; when 
 drained, put them in a pot with five quarts of boil¬ 
 ing water : boil them one hour and stir them often, 
 then add pepper and salt to your taste ; rub the 
 crumb of a penny loaf through a cullender, put it 
 to the soup, stir it well to keep it from being in 
 lumps, and boil it two hours more ; and ten mi¬ 
 nutes before you send it up, beat the yolks of two 
 eggs with two spoonsful of vinegar, and a little of 
 the soup, pour it in by degrees, and keep stirring 
 it all the time one way, put a few cloves if you 
 chuse it. 
 
 N. B. It is a fine soup, and will keep three 
 or four days. 
 
 To make mock Turtle. 
 
 Take a knuckle of veal, cut it in square pieces 
 and season it highly with cayenne, a handful of 
 sweet herbs, mace and pepper, and make some 
 gravy, and send it to the oven : put in the pot a 
 pint of Madeira wine; and when enough putin 
 two cow heels, cut in square pieces, and thicken it 
 with yolks of eggs ; have ready forced meat balls, 
 and hard yolks, and juice of lemon, salt to your 
 taste, and add a little more wine before you send 
 it up. 
 
 To slew a Leg of Mutton. 
 
 Rub your mutton over with cayenne, and 
 
THE FAMILY FRIEND. 
 
 11 
 
 a little clove pepper, and stuff the shank with 
 shalots or garlic, lay three slices of fat bacon in the 
 bottom of the pot, and then the mutton, three large 
 onions, a little lemon peel, a bunch of sweet herbs, 
 and a little salt; cover it down close, put a wet cloth 
 round the edge to keep the steam in, but stew it over 
 a very slow fire; pour the gravy out, and put to it a 
 quart of water, and a gill of red wine; when enough 
 add some morels, and thicken it to your taste, pour 
 the gravy on, but first skim off all the fat. 
 
 To dress a Turtle about 30 pounds weight. 
 
 When you kill the turtle, which must be the 
 night before, cut off the head, and let it bleed two 
 or three hours; then cut off the fius, aud the calli- 
 pee from the callipash; take care you do not burst 
 the gall; throw all the inwards into cold water, the 
 guts and tripe keep by themselves, slit them open 
 with a penknife, wash them clean in scalding wa¬ 
 ter, and scrape off all the inward skin as you do 
 them ; throw them into cold water, wash them out 
 of that, and put them into fresh water, let them lie 
 all night, scalding the fins, and edges of the calli¬ 
 pash and callipee ; cut the meat off the shoulders, 
 and hack the bones, and set them over the fire with 
 the fins, in about a quart of water; add a little 
 mace, nutmeg, cayenne, and salt; let it stew about 
 three hours, then strain it, and put the fins by for 
 use: the next morning fake some of the meat you 
 
THE FAMILY FRIEND 
 
 12 
 
 cut off the shoulders, and chop it as small as for 
 sausages, with about a pound of beef or veal suet, 
 seasoned with mace, nutmeg, sweet marjoram, 
 parsley, and cayenne, and salt to your taste; add 
 three or four glasses of Madeira wine, so stuff it 
 under the two fleshy parts of the meat, and if you 
 have any left, lay it over to prevent the meat from 
 burning; then cut the remainder of the meat, and 
 the fins, in pieces fhe size of an egg, season it pretty 
 high with cayenne, salt, and a little nutmeg, and 
 put into the callipash; take care that it be sewed 
 up, or secured at both ends to keep in the gravy, 
 then boil up the gravy, and add more wine if re¬ 
 quired, and thicken it a little with butter and 
 flour; put some of it to the turtle, and set it in the 
 oven with a well buttered paper over it, to keep it 
 from burning ; when it is about half baked, squeeze 
 in the juice of one or two lemons, and stir it up ; 
 the callipash or back will take half an hour more 
 baking than the callipee, which two hours will do ; 
 the guts must be cut in pieces, two or three inches 
 long, the tripe less; put it into a mug of clear 
 vfater, and set it into the oven, with the callipash, 
 and when it is enough, and drained from the water, 
 it is to be mixed with the other parts, and sent up 
 very hot, with a pint more of Madeira wine. 
 
 To slew a breast of Veal. 
 
 Take out the long bones in the inside, cut the 
 
THE FAMILY FRIEND. 10 
 
 skin and take it out with your fingers, then cutoff 
 both ends to make it pretty ; stew the ends and the 
 bones with a little more veal, to make the gravy; 
 then lay the breast the meat side down, and stew it 
 until enough over a slow fire, with a blade or two 
 of mace, and a few pepper-corns; have ready the 
 sweet-bread boiled and cut fine; the rind of a lemon 
 boiled and cut small, some small green pickled 
 cucumbers, all done separate, the same size as the 
 lemon ; then melt four ounces of butter, mix it with 
 part of the gravy drawn as above, clear the gravy 
 from the fat, and mix the sweet-bread, and set it 
 over the fire ; when near boiling, put in the yolks 
 of eggs, beat with Hour, with half a pint of cream, 
 but not to let it boil after the cream is in ; pour it 
 over the breast of veal ; serve it up with forced- 
 meat balls, and garnish it with bacon in rolls, and 
 slices of lemon. 
 
 This is a grand dish for the table, and is much 
 liked. 
 
 How to make Balls. 
 
 Half a pound of a leg of veal chopped very 
 fine, beef suet cut fine, bread crumbs, a little 
 lemon peel, mace, pepper, parsley, salt, lemon 
 thyme, and a little lemon peel with two eggs, 
 leaving out one white, beat fine in a marble mortar; 
 
14 
 
 THE FAMILY FRIEND. 
 
 then make them up into little balls, ami boil them 
 eight or ten minutes in milk and water. 
 
 To make a Herrico of a Neck of Mutton. 
 
 Cut the best end of a neck of mutton into chops, 
 single ribs; cut the fat off the ends of the ribs, 
 and fry them a light brown; then put them into 
 a stew pan, with as much gravy or broth as will 
 cover them, a large carrot, half a score of turnips 
 and onions, both of a size, and the carrot must be 
 cut in round slices, the white part of a head of 
 celery, a few heads of asparagus or cabbage let¬ 
 tuce fried, cayenne, and a little salt; boil them all 
 together until tender, but do not thicken your 
 gravy; put it into a tureen, or dish. It is proper 
 for a fop dish. 
 
 To make a Ca/fs Head Hash. 
 
 Clean jour calf’s head and boil it half an hour ; 
 when cold, cut the meat into thin broad slices, and 
 put it into a stew pan, with two quarts of gravy, a 
 blade or two of mace, an anchovy, a little lemon 
 pickle, and cayenne pepper, a few sweet herbs tied 
 up together, a little walnut catchup and a few 
 morels; when it has stewed an hour take it off, 
 skim it clear from fat, and put a glass of wine to’ 
 it.—Garnish your dish with balls and brain cakes, 
 
THE FAMILY FRIEND. 15 
 
 and slices of lemon. Serve it up on a water dish, 
 as it ought to be kept very hot. 
 
 To make Brain Cakes for a Calf’s Head. 
 
 Take your brains and put them into hot water 
 to make them skin sooner; beat them well in a 
 basin ; add to them two eggs, leaving out one 
 white : some crumbs of bread, a little parsley, one 
 sage leaf cut fine, a little mace, pepper, and salt; 
 take a pan full of boiling hog’s-Jard, drop the 
 brains into your pan, and fry them a light brown, 
 lay them on a drainer, then take your hash out of 
 the pan, and lay it upon your dish, with a fish slice; 
 strain your gravy over it.—Garnish with lemon and 
 pickle. 
 
 To grill a Calf's Head. 
 
 Boil your calf’s head until it be enough ; then 
 take it up and hash one half, and the other 
 half rub over with the yolk of an egg, a little pep¬ 
 per, salt, bread crumbs, and parsley ; set it before 
 the fire to froth it a good deal; keep basting all 
 the time, with a little butter to make the froth 
 rise; when it is a fine light brown, dish up your 
 hash, and lay the half of the calf’s head upon 
 it, peel the tongue, and cut it down the middle, 
 
16 
 
 THE FAMILY FRIEND. 
 
 and lay it on a soup plate ; you must boil parsley, 
 sage, and beet leaves, to make it green, some thick 
 melted butter, a spoonful of cream ; then mix the 
 brains with it, and make it very hot, and pour it 
 upon the tongue.—Garnish the dish with broiled 
 bacon and lemon. 
 
 To ragoo a Breast of Veal. 
 
 Half roast a breast of veal; then bone it and 
 put it in a stew pan, with a quart of veal gravy, 
 one ounce of morels, and the same of truffles; 
 stew it till tender, and just before you thicken the 
 gravy, put in a few oysters, pickled mushrooms, 
 and pickled cucumbers, cut in small square pieces, 
 and the yolks of four eggs boiled hard ; then cut 
 your sweetbread in slices, and fry it a light brown, 
 dish up your veal, and pour the gravy hot over it; 
 lay your sweetbread round, the morels, truffles, 
 and eggs upon it.^-Garnish with pickled barber¬ 
 ries. This is proper for either the top or side for 
 dinner, or the bottom for supper. 
 
 To make Veal Olives. 
 
 Cut the thick part of a leg of veal in thin 
 slices; flatten them with the broad side of a clea¬ 
 ver, rub them over with the yolk of an egg; lay 
 over every piece a very thin slice of bacon, strew 
 
THE FAMILY FRIEND. 17 
 
 over them a few crumbs, a little lemon peel and 
 parsley, chopped small, pepper, salt, and nutmeg; 
 roll them up close, and skewer them tight, rub 
 them with the yolks of eggs, and roll them in 
 bread crumbs and parsley chopped small; put 
 them into a tin dripping-pan, to bake, or fry them: 
 then take a pint of good gravy, add to it a spoon¬ 
 ful of lemon pickle, the same of walnut catchup, 
 and one of browning, a little anchovy, and cayenne 
 pepper; thicken it with flour and butter; serve 
 them up with forced meat balls, and strain the 
 gravy hot upon them.—Garnish with pickles, and 
 strew over them a few pickled mushrooms. You 
 may dress veal cutlets the same way, but do not 
 roll them. 
 
 To dress Scotch Collops white. 
 
 Cut off the thick part of a leg of veal, the size 
 and thickness of a crown piece; put a little butter 
 into a stew-pan, put in your veal, and cover it up 
 over a slow fire; when enough, put your collops 
 and gravy into a pot, and set it on the hearth to 
 keep warm; fill the pan, and fry them as above, 
 until you have done them all; then pour the gravy 
 from the veal, and put into your pan, with a tea¬ 
 spoonful of lemon pickle, a little mushroom pow¬ 
 der, mace, cayenne, and salt; boil it a few minutes, 
 then put two yolks of eggs beat with a little flour; 
 
 l c 
 
18 
 
 TIIE FAMILY FRIEND, 
 
 take a gill of thick cream, put your collops in and 
 shake them, but do not let them boil; dish them 
 up with a few pickled mushrooms and forced 
 meat balls.—Garnish with lemon, or kidney beans. 
 
 To dress Scotch Collops brown. 
 
 Cut your collops the same way as the white 
 ones: before you lay in your collops, wet them 
 with the yolk of an egg, crumbs of bread, parsley, 
 and seasoning; then fry them over a quick fire; 
 take them out and clear the gravy from them; 
 keep them hot; add half a pint of gravy, and a 
 tea-spoonful of lemon pickle, and a large one of 
 catchup, half an ounce of morels, half a lemon, 
 a little anchovy, a little pepper and salt, a little 
 flour and butter, and let them boil six minutes ; 
 then putin your collops: when hot, dish them up, 
 a tew slices of bacon curled upon a skewer, and 
 browned, and a few mushrooms.—Garnish with 
 lemon and barberries. 
 
 forced Sweet Breads. 
 
 Put three sweet breads in boiling water five 
 minutes; beat the yolk of an egg a little, and 
 rub it over them with a feather; strew on bread 
 crumbs, lemon peel and parsley, shred very fine, 
 nutmeg, salt, and pepper to your taste, set them 
 before the fire to brown, and add to them a little 
 veal gravy ; put a little mushroom powder, caper 
 
THE FAMILY FRIEND. 
 
 19 
 
 liquor, or lemon juice, and browning; thicken it 
 with flour and butter, boil it a little and pour it in¬ 
 to your dish ; lay in your sweet breads, and lay 
 over them lemon peel in rings cut like straws. 
 Garnish with pickles. 
 
 To Goosify a Shoulder of Lamb. 
 
 You may stuff the shoulder bone and shank 
 with onions, sage, pepper, and salt, and a little 
 butter ; put a little gravy into your dish, roast it 
 before a quick fire, basting it with fresh butter 
 all the while; if young lamb you may strew 
 over it a little salt, which will make it crisper and 
 better. 
 
 To dress Sheep's Rumps and Kidneys. 
 
 Boil six sheep’s rumps in veal gravy ; then 
 lard your kidneys with bacon, and set them before 
 the fire in a tin oven; when the rumps are tender 
 rub them over with the yolk of an egg, a little 
 cayenne and grated nutmeg ; skim the fat off the 
 gravy, put it in a clean stew pan, with three ounces 
 of boiled rice, a spoonful of cream, a little mush¬ 
 room powder or catchup, thicken it with flour and 
 butter, and give it a gentle boil ; fry your rumps 
 a light brown ; when you dish them up, lay them 
 round on your rice so that the small ends meet in 
 the middie, and lay a kidney between every rump, 
 
20 
 
 THE FAMILY FRIEND. 
 
 Garnish with red cabbage, or barberries, and serve 
 it up. It is a pretty side or corner dish. 
 
 To dress a Leg of Mutton to eat like Venison. 
 
 Get the largest and fattest leg of mutton you 
 can ; cut the same as a haunch of venison, keep it 
 for several days or a week, if the weather will 
 permit, in the air, with the thick end uppermost; 
 wipe it dry with a cloth every day ; take a paper 
 and grease it well, and wrap about it, then a 
 paste, and then a paper and band round it to 
 keep the paste on ; roast if about three hours, take 
 off the paste about ten minutes before you want it, 
 and make it a cinnamon brown : have good gravy 
 on the dish, with a little red wine, and two boats 
 of red wine with a little currant jelly in, also a 
 plate of currant jelly. 
 
 Oxford John. 
 
 Take a leg of mutton and cut it into collops; 
 rub the collops with eggs, then strew over them 
 chopped shalots, with a few crumbs, and parsley, 
 anchovy, nutmeg, pepper and salt; then have 
 boiling butter ready to fry them a light brown; 
 keep them hot while you get the gravy ready; 
 hall a pint of gravy, a little lemon pickle, mush. 
 
THE FAMILY FRIEND. 
 
 21 
 
 room powder, catchup, and a bit of butter, the 
 size of a walnut, worked in flour ; let it boil a few 
 minutes ; then put the collops in, let them simmer 
 awhile, and serve them up with a few morels.— 
 Garnish with pickle. 
 
 To Stew a Rump of Reef. 
 
 Half roast your beef, then put it in a large 
 saucepan with two quarts of water, and one of red 
 wine, two or three blades of mace, a shalot, one 
 spoonful of lemon pickle, two of walnut catchup, 
 and the same of browning, pepper and salt to 
 your taste; let it stew over a gentle fire close co¬ 
 vered for two hours, then take up your beef and 
 lay it on a deep dish, skim off the fat and strain 
 the gravy, and put in one ounce of morels, and 
 half a pint of mushrooms; thicken your gravy, and 
 pour it over your beef; lay round it forced meat 
 balls.—Garnish with horse-radish, and serve it up. 
 
 To make Beef-a-la-mode. 
 
 Take the bone out of a rump of beef, lard 
 the top with bacon, then make a forced meat of 
 four ounces of marrow, two heads of garlic, the 
 crumbs of a penny loaf, a few sweet herbs chopped 
 small, nutmeg, pepper and salt to your taste, and 
 the yolks of four eggs well beat; mix it up, and 
 
22 
 
 THE FAMILY FRIEND. 
 
 stuff your beef where the bone came out, and in 
 several places in the lean part; skewer it round, 
 and bind it about with a fillet; put it in a pot with 
 a pint of red wine, and tie it down with strong 
 paper, bake it in the oven for three hours; when 
 it comes out, if you want to eat it hot, skim the 
 fat off the gravy, and add half an ounce of morels, 
 a spoonful of pickled mushrooms, a little cayenne, 
 thicken it with flour and butter; dish up your meat 
 and pour on the gravy: serve it up with forced 
 meat balls. 
 
 Beef Olives. 
 
 Cut slices off a rump of beef, about six inches 
 long, and half an inch thick; beat them with a 
 paste pin, and rub them over with the yolk of an 
 egg, a little pepper, salt, and beaten mace, the 
 crumbs of half a penny loaf, two ounces of marrow 
 sliced fine, a handful of parsley chopped small, a 
 few shalots cut fine; strew them all over your 
 steaks, and roll them up, skewer them quite close, 
 and set them before the fire to brown, then put 
 them into a stew pan, with a pint of gravy, a spoon- 
 lul of catchup, the same of browning, and a tea¬ 
 spoonful of lemon pickle; thicken it with a little 
 flour and butter: lay round forced meat balls, 
 mushrooms, or the yolks of hard eggs. 
 
THE FAMILY FRIEND. 23 
 
 To Stew Ox Palates. 
 
 Wash four ox palates in several waters, then 
 lay them in warm water for half an hour; wash 
 them out, put them in a pot and tie them down 
 with strong paper, and send them to the oven, 
 with as much water as will cover or boil them till 
 tender; then skin and cut them in pieces half an 
 inch broad and three inches long, and put them in 
 a stew pan, with a pint of veal gravy, one spoon¬ 
 ful of Madeira wine, the same of catchup and 
 browning, one onion stuck with cloves, and a slice 
 of lemon: stew them half an hour, then take out 
 the onion and lemon, thicken your sauce, and put 
 them in a dish; have ready some boiled artichoke 
 bottoms, cut them in quarters and lay over the 
 palates, with forced meat balls and morels.—Gar¬ 
 nish with lemon and serve them up. 
 
 To Roast a Haunch of Venison. 
 
 When you have spitted your venison lay over 
 it a large sheet of paper, then a thin common 
 paste, with another paper over it, greased; tie it 
 well to keep the paste from falling; if it be a 
 large one it will take four hours roasting : when it 
 is enough take off the paper and paste, dust it well 
 with flour, and baste it well with butter, when it 
 is a light brown, dish it up, with a little brown 
 gravy and red wine on your dish. 
 
24 
 
 THE FAMILY FRIEND. 
 
 You must send a boatful of red wine made 
 hot, and a plate of currant jelly with it. 
 
 To Broil Beef Steaks the best way. 
 
 Cut your steaks off a rump of beef, and rub 
 your grid-iron well with beef suet; when it is hot 
 Jay them on, let them broil until they begin to 
 brown, turn them, and when the other side is 
 brown lay them on a hot dish with a slice of butter 
 betwixt every steak, sprinkle a little pepper and 
 salt over them, and let them stand two or three 
 minutes, then slice a shalot as thin as possible into 
 a spoonful of water, lay on your steaks again, keep 
 turning them till they are enough, then put them 
 on your dish, pour the shalot and water amongst 
 them, and send them to the table. 
 
 To make Portable Soup for Travellers. 
 
 Take three large legs of veal and one of beef, 
 the lean part of half a ham; cut them in small 
 pieces, put a quarter of a pound of butter at the 
 bottom of a large cauldron, then lay in the meat, 
 and bones, with four ounces off anchovies, two 
 ounces of mace; cut of the green leaves of five 
 or six heads of celery, wash the heads quite clean, 
 cut them small, put them in with three large car¬ 
 rots cut thin, cover the cauldron close, and set if 
 
THE FAMILY FRIEND. 25 
 
 over a moderate fire ; when you find the gravy be¬ 
 gins to draw, keep taking it up till you have got 
 it all out; then put water in to cover the meat, set 
 it on the fire again, and let it boil slowly for four 
 hours, strain it through a hair sieve into a clean 
 pan, and let it boil three parts away, then strain 
 the gravy that you drew from the meat into the 
 pan, let it boil gently, and keep scumming the fat 
 oflf very clean as it rises, till it looks like thick 
 glue ; you must take great care when it is nearly 
 enough, that it does not burn ; put in cayenne 
 pepper to your taste, then pour it upon flat earthen 
 dishes a quarter of an inch thick, and let it stand 
 till the next day, and cut it with round tins a little 
 larger than a crown piece, lay the cakes on dishes, 
 and set them in the sun to dry. This soup will 
 answer best to be made in frosty weather ; when the 
 cakes are dry. put them in a tin box, with writing 
 paper betwixt every cake, and keep them in a 
 dry place. This is a very useful soup to be kept 
 in gentlemen’s families; for, by pouring a pint of 
 boiling water on one of the cakes, and a little salt, 
 it will make a good bason of broth. A little boil¬ 
 ing water on it will make gravy for a turkey or 
 fowls, and the longer it is kept the better. 
 
 N. B. Be careful to keep turning the cakes as 
 they dry. 
 
 2 
 
 D 
 
26 
 
 THE FAMILY FRIEND 
 
 Cockle Soup. 
 
 Take a knuckle of veal, and boil it with a 
 blade of mace, a few pepper corns, and two an¬ 
 chovies ; put to it three quarts of water, and let it 
 boil to one; then get half a peck of cockles, open 
 them and clear the liquor off; then clear the gravy 
 from off the knuckle of veal, and put the cockles 
 ai d clear liquor to the gravy ; then take the 
 yolk of an egg and a little flour beat well, and 
 mix the cream with it; shake it over the fire until 
 hot, and serve it up in a tureen. 
 
 To dress Cucumbers with Eggs. 
 
 Take six large young cucumbers, pare, quar¬ 
 ter, and cut them into>squares, about the size of a 
 dice ; put them into boiling water, and let them 
 boil up, then take them out of the water, and put 
 them into a stew pan, with an onion stuck with 
 cloves, a good slice of ham, a quarter of a pound 
 of butter, and a little salt; set it over the fire a 
 quarter of an hour, keep it close covered, skim it 
 well, and shake it often, as it is apt to burn ; then 
 dredge a little flour over them, and put in as much 
 veal gravy as will just cover the cucumbers ; stir 
 it well together, and keep a gentle tire under it, 
 till no scum will rise ; then take out the ham and 
 
KJ 
 
 THE FAMILY FRIEND. 27 
 
 onion, and put in the yolks of two eggs beat up 
 with a tea-cupful of good cream ; stir it well for a 
 minute, then take it off the fire, and just before 
 you put it in the dish, squeeze in a little lemon 
 juice ; have ready five or six poached eggs to lay 
 on the top. 
 
 To fricassee Mushrooms. 
 
 Peel and scrape the itisitip of your mushrooms ; 
 if buttons, rub them with a flannelset them over 
 the fire with a little water, a little white pepper 
 and salt; they will take half an hour stewing over 
 a slow fire, put in a bit of butter, the size of a wal¬ 
 nut, rolled in flour, a little cream, and shake it up. 
 Garnish with sippets. It is a very good dish for 
 supper, , 
 
 To dress Cod's Head and Shoulders. 
 
 Take out the gills and the blood clean from 
 the bone ; wash the head very clean, and lay it on 
 your fish plate: when the water boils throw in a 
 good handful of salt, with a glass of alegar, then 
 put in your fish, and let it boil gently half an hour; 
 take it up very carefully ; and strip the skin nicely 
 off, set it before a brisk fire, dredge it all over with 
 flour,and baste it well with butter; when the froth 
 begins to rise, throw over it some very fine bread 
 
28 
 
 THE FAMILY FRIEND. 
 
 crumbs; you must keep basting it all the time to 
 make it froth well; when it is a fine light brown, 
 dish it up ami garnish with lemon and horse-radish, 
 and serve it up.—Either oyster sauce, cockle sauce, 
 or any shell fish will be proper for it. 
 
 To dress Cod’s Hounds. 
 
 Steep your sounds the same as you do any 
 other fish ; boil them in a quantity of milk and 
 water ; when they are tender and white you must 
 take them up to drain ; have four eggs chopped 
 fine, and some good melted butter; pour some 
 over them hot, and send up the rest in a boat. 
 
 To boil a Turbot. 
 
 Wash your turbot clean, but do not let it stay 
 in water, for that will make it soft; rub it with 
 vinegar, and lay it upon your fish plate, the white 
 side upwards ; put a handful of salt and a cupful 
 of vinegar in some hard water; if it is a large one 
 it will take an hour boiling, but you must let it 
 boil slow. 
 
 Sauce for a Turbot. 
 
 Take a lobster that is boiled, and pick out 
 all the meat and the red part; then take some 
 
THE FAMILY FRIEND. 
 
 29 
 
 good melted butter, put the red part in, and most 
 of the other ; then put in some mushroom catchup, 
 or mushroom powder; give it a gentle boiling, 
 and send it up in boats.—Garnish with lemon and 
 horse-radish. 
 
 To stew Carp and Tench. 
 
 Stick the tench under the head, so as to bleed 
 freely ; gut and scale your fish, and wash and rub 
 them dry ; flour them, and have a panful of drip¬ 
 ping or rendered suet to fry them in ; then fry 
 them a light brown, and drain them ; have ready, 
 in your stew pan, a quart of good gravy, mix a 
 spoonful of lemon pickle, another of browning, 
 the same of catchup, a little mushroom powder, 
 and cayenne to your taste, onions stuck with 
 cloves, and a small bunch of sweet herbs; the 
 gravy must be reduced till it will only cover the 
 fish ; then put in half a pint of red wine; when 
 enough, take it out and put it upou the dish you 
 intend for the table; skim your gravy and take 
 out the herbs, thicken it with a little flour and but¬ 
 ter ; when boiled, strain it over your fish. Gar¬ 
 nish with pickled mushrooms and horse-radish, 
 and serve it up. 
 
 To dress a Sturgeon. 
 
 Take what size of a piece of sturgeon you 
 think proper, and wash it clean ; lay it all night 
 
in salt and water; the next morning take it out, 
 rub it well with alegar, and let it lie in it for two 
 hours; then have ready a fish kettle full of boiling 
 water, with an ounce of bay salt, two large onions, 
 and a few sprigs of sweet marjoram: boil your 
 sturgeon till the bones will leave the fish ; then 
 take it up, take the skin off, and fiour it well, set 
 it before the fire, baste it with fresh butter, and let 
 it stand till it be a fine brown ; then dish it up, and 
 pour into the dish the same sauce as for the white 
 carp.—Garnish with crisp parsley and red pickles. 
 
 Pigeons Compote. 
 
 Take six young pigeons and skewer them as 
 you do for boiling; put forced meat into the craws, 
 lard them down the breast, and fry them brown ; 
 then put them into strong brown gravy, and let 
 them stew three quarters of an hour; thicken it 
 with a lump of butter rolled in flour; when you 
 dish them up, lay forced meat balls round them. 
 The forced meat must be made thus:—Grate the 
 crumbs of half a penny loaf, and scrape a quarter 
 of a pound of fat bacon, instead of suet, chop a 
 little parsley, thyme, two shalots or an onion, grate 
 a little nutmeg, lemon peel, some pepper and 
 salt, mix them all up with eggs. It is proper for 
 a top dish for a second course, or a side dish for 
 the first. 
 
THE FAMILY FRIEND. 31 
 
 To boil the Jowl and Shoulder of Salmon. 
 
 Salmon twelve pounds weight will take an 
 hour and a half boiling; put it in when the water 
 is cold, with a handful of salt, and let it boil gently; 
 when enough, put it over the steam ol the pan, 
 covered with a cloth. Boil some tennel.and pars¬ 
 ley, to put to your melted butter, which must be 
 £ood.—Garnish with lemon. 
 
 Ifyou pickle any of the salmon, save the water 
 the fish was boiled in, and boil it till the water be 
 much wasted away; then put in alegar, pepper, 
 cloves, a little ginger and fennel; let it boil a few 
 minutes, and when cold, put the fish in. When 
 you send it up, cover it with fennel. 
 
 To boil Skate or Ray. 
 
 Clean your skate or ray very well, and cut 
 it in long narrow pieces; then put it in boiling 
 water, with a little salt in it; when it has boiled a 
 quarter of an hour take it out, slip the skin off, 
 then put it into your pan again, with a little vine¬ 
 gar, and boil it till enough: when you take it up, 
 set it over the water to drain, and cover it close up ; 
 when you dish it up, be as quick as possible, for 
 it soon grows cold; pour over it a little cockle, 
 shrimp,or muscle sauce. Garnish with horse-radish 
 or barberries. 
 
32 
 
 THE FAMILY FRIEND. 
 
 To roast Soals. 
 
 Skin them as you do eels, but do not take the 
 heads off; rub over them egg and bread crumbs, 
 with a little seasoning, roast them in the oven, 
 and baste them well to make them froth; with a 
 little flour, some good melted butter, a little cat¬ 
 chup and lemon pickle for sauce.—Garnish with 
 pickles and lemon. 
 
 To broil Haddocks or IVhitings. 
 
 Gut and wash your haddocks or whitings, dry 
 them with a cloth, and rub a little vinegar over 
 them, it will keep the skin on better; dust them 
 well with flour: you may broil them either in the 
 oven or on the grid-iron ; if you do them on the 
 grid-iron, rub it with butter, and let it be hot be¬ 
 fore you lay on your fish, or they will stick; turn 
 them two or three times on the grid-iron ; if in the 
 oven, baste them with butter ; when enough, serve 
 them up, and lay pickles round them, with plain 
 melted butter or cockle sauce. They are a pretty 
 dish for supper. 
 
 To pitchcock Eels. 
 
 Skin, gut, and wash your eels, dry them well 
 with a cloth, turn them round, and fasten them 
 with a skewer; rub them over with egg, crumbs 
 
THE FAMILY FRIEND. 
 
 33 
 
 of biead, suet, parsley, and a little pepper and 
 salt; rubyour gridiron with suet, and keep turning 
 them till they ace enough; serve them up with crisp 
 parsley, melted butter and anchovies for sauce. 
 
 To scollop Oysters. 
 
 When your oysters are opened, put them in a 
 basin, and wash them out of their own liquor ; put 
 some in your scolloped shells, strew over them a 
 few fine bread crumbs, and lay a slice of butter on 
 them, then more oysters and bread crumbs, and a 
 slice of butter on the top; put them into a Dutch 
 oven to brown, and serve them up in the shells. 
 
 To make Oyster Loaves. 
 
 Take small French rasps, or you may make 
 little round loaves: make a round hole in the top, 
 scrape out all the crumbs, then put your oysters in¬ 
 to a tossing pan with the liquor, a little white pep¬ 
 per and crumbs that came out of your rasps or 
 loaves, and a good lump of butter; stew them to¬ 
 gether five or six minutes ; fill your rasps or loaves, 
 lay the bit of crust carefully on again, then set them 
 in the oven to crisp, till they are enough. This is 
 for a side dish. 
 
34 
 
 THE FAMILY FRIEND 
 
 To pickle Oysters. 
 
 Open the oysters very carefully, and take off 
 all the shells that stick to the fish ; put them into a 
 little water, and wash the oysters in it, and strain 
 the liquor ; boil it with a little vinegar, whole pep¬ 
 per, salt and mace, till it taste of the spices, then 
 put in the oysters: if they are large they must boil 
 eight minutes, if small not so long ; put them into 
 pickle pots; when the liquor is cold pour it upon 
 the oysters. To half a hundred of oysters, put six 
 spoonsful of water and four of vinegar, then tie 
 bladders close over them. 
 
 To collar Eels. 
 
 Case your eels, cut off the heads, slit open the 
 belly, take out the guts, cut off the fins, take out 
 the bones, and lay it flat on the back ; grate over 
 it a small nutmeg, two or three blades of mace 
 beat fine, a little pepper and salt, strewover it a 
 handful of parsley shred fine, with a few sage leaves, 
 roll it up tight in a cloth, bind it well; if it be of 
 a middle size, boil it in salt and water three quar¬ 
 ters of an hour, hang it up all night to drain, add 
 to the pickle a pint of vinegar, a few pepper 
 corns, and a sprig of sweet marjoram, boil it ten 
 minutes, and let it stand till the next day, take off 
 
THE FAMILY FRIEND 
 
 35 
 
 the cloth, and put your eels into the pickle; you 
 may send them whole on a plate, or cut them in 
 slices.—Garnish with green parsley. Lampreys 
 are done the same way. 
 
 To pot Lobsters. 
 
 Take the meat out of the claws and belly of 
 a boiled lobster, put it in a marble mortar, with 
 two blades of mace, a little white pepper and salt, 
 a lump of butter the size of an egg; beat them 
 altogether till they come to a paste ; put one half 
 into your pot; take the meat out of the tail part, 
 lay it in the middle of the pot; lay on it the other 
 half of your paste: press it close down, and pour 
 over it clarified butter, a quarter of an inch thick. 
 To clarify butter, put it into a clean saucepan, set 
 it over a slow fire, when it is melted, skim it, and 
 take it off the fire, let it stand a little, and then 
 pour it off; but not too near the bottom. 
 
 To pot Shrimps. 
 
 Pick the finest shrimps you can get; season 
 them with mace, pepper and salt to your taste, 
 put them in a saucepan with a lump of butter, and 
 keep stirring them till they boil; then drain them, 
 and pound them in a mortar, till they be like a 
 paste, and put them in small pots. When cold, 
 pour over them clarified butter. 
 
36 
 
 the family friend 
 
 1o pot Red and Black Moor Game. 
 
 Pluck and draw them, and season them with 
 pepper, cloves, mace, ginger, and nutmeg, well 
 beaten and silted, with a quantity of salt not to 
 overcome the spices ; roll a lump of butter in the 
 seasoning, and put it into the body of the fowls ; 
 rub the outside with seasoning, and put them in 
 pots with the breast downwards, and cover them 
 with butter, lay a paper and then a paste over 
 them, and bake them till they are tender ; then 
 take them out and lay them to drain ; then put 
 t tern into potting pots, with the breast upwards, 
 and take all the butter they were baked in clear 
 from the gravy, and pour it upon them ; fill up 
 
 the pots with clarified butter, and keep them in a 
 dry place. 
 
 To roast a Hare. 
 
 Skin your hare, and wash it well in water, 
 but do not let it stay in too long; when it is 
 skewered and put down to the fire, it must be 
 basted with butter or roast beef dripping ; for the 
 pudding take six ounces of beef suet and the 
 crumbs of a twopenny roll and two eggs, a little 
 emon peel, mace and nutmeg, and pepper and 
 salt it to your taste; also a little lemon, thyme 
 and parsley; mix it pretty stiff, and put it in the 
 .dies bell}, ft you like the liver for sauce, give 
 
 r 
 
THE FAMILY FRIEND 
 
 37 
 
 it a boiling, and crush it with the back of a spoon, 
 and mix it with some good melted butter. For the 
 gravy, take a bit of scrag of beef, a little dried 
 liver, and a lump of butter rubbed well in flour 
 to thicken it. Send it up with a plate of currant 
 jelly. An hour and a quarter will roast it well. If 
 a leveret, it will not take an hour. 
 
 To boil a Turkey with Oyster Sauce. 
 
 Let your turkey have no meat the day before 
 you kill it; when you are going to kill it, give it 
 a spoonful of alegar, it will make it white and eat 
 tender ; when you have killed it, hang it up by the 
 legs for three or four days ; when you have plucked 
 it draw it at the rump, and take the breast bone out, 
 (which will make it look much better.) cut off the 
 legs, put the ends of the thighs into the body of 
 the turkey, skewer them down, and tie them with 
 a string; cut off the head and neck. To stuff the 
 neck, take a sweetbread, and give it a boiling; 
 cut the sweetbread and take some marrow, a few' 
 crumbs, a little parsley, mace, nutmeg, and lemon 
 peel; take the yolks of two eggs and one white to 
 mix it up. If any be left make it up into balls, 
 adding a little veal cut fine, and boil them in milk 
 and water ten minutes. Wrap your turkey in a 
 cloth, flour it well, and put it in a kettle of cold 
 water; when the skim begins to rise, you must take 
 
38 
 
 THE FAMILY FRIEND 
 
 care to skim it, and let it boil slowly half an hour, 
 the steam being kept in, will stew it enough in 
 another half hour. When you dish it up, pour 
 over it a little oyster sauce. To make the oyster 
 sauce, take a score of oysters, chop them, take the 
 yolk of an egg, with a little flour to make it smooth, 
 and a gill of cream ; shake it over the fire till it be 
 hot, but not to let it boil. Garnish your dish with 
 lemon and balls, and put the remainder of the 
 sauce into a boat to serve it up. 
 
 To roast a Turkey. 
 
 When you have dressed your turkey as before, 
 truss its head down to the legs ; then make your 
 forced meat as for the hare, leaving out the liver. 
 Make the gravy the same as for the hare, with a 
 little lemon pickle. It will take an hour roasting, 
 and baste it with butter. Garnish your dish with 
 mushrooms and sausages, and serve it up. 
 
 To jug a Hare. 
 
 Cut the hare as for eating, season it with pep¬ 
 per and salt, and beaten mace; put it into a jug 
 or pitcher, with a close top, put to it a bundle of 
 sweet herbs, and set it in a kettle of boiling water; 
 let it stand till it is tender, then take it up, and 
 pour the gravy into a tossing-pan, with a glass of 
 
THE FAMILY FRIEND 
 
 39 
 
 red wine, one anchovy, a Jarge onion stuck with 
 cloves, a little beaten mace, and cayenne pepper 
 to your taste; boil it a little, and thicken it, dish up 
 your hare, and strain the gravy over it, and send it 
 up. 
 
 To fricassee Sweetbreads. 
 
 Take four sweetbreads, scald them, and take 
 off the skin to make them white; tie them up sepa¬ 
 rate in linen cloths, then make some forced meat 
 as for veal, as large as two sweetbreads; wrap it 
 up in the caul of the veal, then in a linen cloth; 
 boil all together in milk and water; take a little 
 veal to make the white sauce, boil it with a little 
 lemon juice, and half a pint of thick cream, 
 shake it over the fire till it be hot, but not to let 
 it boil. When you dish it up, put the forced meat 
 in the middle, and the sweetbreads round it; pour 
 over it some of the sauce, and send the rest in a 
 boat. Garnish with lemon and barberries. It is a 
 proper dish for the fop at supper, and a side dish 
 for dinner. 
 
 To make a Porcupine of a breast of Veal. 
 Bone the finest and largest breast of veal you 
 can get, rub it over with the yolks of two eggs; 
 spread it on a table, lay over it a little bacon, cut 
 
40 THE FAMILY FRIEND. 
 
 as thin as possible, a handful of parsley shred fine, 
 and the yolks of five hard-boiled eggs, chopped 
 small, a little lemon peel cut fine, nutmeg, pepper 
 and salt to your taste, and the crumbs of a penny 
 loaf steeped in cream; roll the breast close, and 
 skewer it up, then cut fat bacon and the lean of 
 ham that has been a little boiled, or it will turn the 
 veal red, and pickled cucumbers about two inches 
 long, to answer the other lardings, and lard it in 
 rows, first ham, then bacon, then cucumbers, till 
 the veal be larded all over; put it into a deep 
 earthen pot, with a pint of water, cover it, and set 
 it in a slow oven two hours; when it comes from 
 the oven, skim the fat off, and strain the gravy 
 through a fine sieve into a stewing-pan, put in a 
 glass of white wine, a little lemon pickle and caper 
 liquor, and a spoonful of mushroom catchup; 
 thicken it with a little butter rolled in flour; lay 
 the porcupine on the dish, and pour it hot over 
 it; cut a roll of forced meat into four slices, lay 
 at each end and the other on the sides; have ready 
 your sweetbreads cut in slices, and fried, lay them 
 round it with a few mushrooms. It is a grand dish 
 for the bottom when game is not to be had. 
 
 N. B. Make the forced meat of a few chopped 
 oysters, the crumbs of a penny loaf, half a pound 
 of beef suet shred fine, and two eggs, mix them 
 well together with nutmeg, cayenne pepper, 
 and salt to your taste; spread it on a veal caul, 
 

 THE FAMILY FRIEND. 41 
 
 and roll it up close like a collared eel ; roll it in a 
 cloth, and boil it an hour. 
 
 A good way to dress a Midcalf.. 
 
 Take a calf’s heart, stuff it with good Forced 
 meat, and send it to the oven in an earthen dish 
 with a little water under; lay butter over it and 
 dredge it with flour; boil half the liver, and all 
 tlie lights together half an hour, then chop them 
 small, and put them in a tossing pan with a pint 
 of gravy, one spoonful of lemon pickle and bne of 
 catchup; squeeze in half a lemon, pepper and salt; 
 thicken with a good piece of butter rolled in flour. 
 When you dish it up pour the minced meat in the 
 bottom, and have ready fried a fine brown the other 
 half of the liver cut in thin slices, and little bits of 
 bacon; set the heart in the middle, and the liver 
 and bacon over the minced meat and serve it up. 
 
 To boil Rabbits with Onion Sauce. 
 
 Skewer and boil your rabbits three quarters of 
 an hour in milk and water. Take a dozen large 
 Spanish onions, boil them and takeout the whitest 
 part; have some good melted butter and a cupful 
 of thick cream, and mix the onions with it; pour 
 2 
 
 v 
 
To roast Rabbits. 
 
 Skin and skewer your rabbits, put them to the 
 fire, ami baste them with butter; put the same 
 forced meat in the belly as you have for a hare. 
 Boil the liver and cut it small, mix it with melted 
 butter for sauce. 
 
 To fricassee Rabbits brown. 
 
 Cut your rabbits as for eating, fry them in 
 butter a light brown ; put them into a tossing pan 
 with a pint of water, a tea-spoonful of lemon 
 pickle, a large spoonful of mushroom catchup, one 
 anchovy, and an ounce of truffles, with a little cay¬ 
 enne pepper and salt to your taste; stew them over 
 a slow fire, till they are enough, thicken your gravy, 
 and strain it over your rabbits. Garnish with 
 pickles. 
 
 To fricassee Rabbits white. 
 
 Cut your rabbits as before, and put them into 
 a tossing pan with a pint of veal gravy, a tea¬ 
 spoonful of lemon pickle, a slice of lemon, a little 
 
THE FAMILY FRIEND 
 
 43 
 
 beaten mace, cayenne pepper and salt; stew 
 them over a slow fire till enough, thicken your 
 gravy with the yolks of eggs and flour; adding half 
 a pint of cream ; shake it over the fire till hot, but 
 not to boil. Stew over the fricassee two spoonful 
 of pickled mushrooms.—Garnish with lemon. 
 
 To roast a Goose. 
 
 Pick the feathers off dry ; take half a dozen 
 ouions, half boil and cut them fine, half a handful 
 of sage, washed aud cut fine; take a little pepper 
 and salt and rub the inside of the goose; season 
 the onions and sage with pepper and salt; take a 
 lump of butter and take up the sage and onions 
 with it; put it in the goose and tie both ends close, 
 roast it well, and when nearly enough baste it with 
 butter to make it froth. Have a little hot gravy 
 upon the dish, and a plate of applesauce, so serve 
 it up. 
 
 To roast Wild Ducks. 
 
 Pick them clean, and draw them, put in the 
 inside a whole sage leaf or two, and a couple ot 
 small onions, half an hour will roast them ; season 
 the inside with pepper and salt. When drawn 
 put in the inside a cupful of red wine made hot; 
 
 

 ^ :v ■ ' >W *' ■ ' *' ** 
 
 44 THE FAMILY friend. 
 
 make the dish hot and rub it with a cut onion; then 
 dish them up. 
 
 N. B. The common ducks you may roast the 
 same way as the goose. 
 
 To roast a Woodcock. 
 
 Pick your woodcock very clean, and skewer it 
 with the neb, (you must not draw it) baste it well 
 with butter, and have under it a toast for the frail 
 to drop on. Put the toast upon the dish you serve 
 it up on, and lay your woodcock upon it; put over 
 it some good melted butter, and some in a boat, so 
 serve it up. 
 
 To roast Partridges. 
 
 Pick and draw your partridges, and skewer them 
 that they may appear plump ; roast them half an 
 hour with butter; have plenty of crisp crumbs, send 
 them up with bread sauce, in two boats. Put some 
 crumbs upon the dish and some on a plate. How 
 to make the bread sauce:—Take a little gravy; 
 boil in it an onion and a few pepper corns; have 
 some crumbs in a basin, and pour the gravy over 
 them; keep it warm till you are ready; put to it 
 melted butter and a little thick cream. 
 
 To roast a Pheasant. 
 
 Pick and draw your pheasant, and stuff the 
 neck ; make the stuffing of a few crumbs, a little 
 
THE FAMILY FRIEND. 45 
 
 inarrow, a sweetbread, a little lemon, mace, pep¬ 
 per, parsley, and salt; take it up with the yolk of 
 an egg, and stuff the neck with it. Put the head 
 under the wing, and the legs down ; roast it three 
 quarters of an hour, and baste it with butter. 
 When you dish it up, have on the dish some strong 
 brown gravy ; take two handsome feathers, and 
 stick them in the rump of the pheasant when you 
 dish it up. 
 
 Bread sauce and melted butter, same as for par¬ 
 tridges. . 
 
 To goosify the Leg or Crop of Pork. 
 
 Score you pork ; stuff it with sage, onions, pep¬ 
 per and salt, a few crumbs and a little butter, stuff 
 it at the skank part; if a crop, stuff it at the end. 
 The leg will take two hours roasting, at a good fire. 
 Serve it up with apple sauce. 
 
 To boil the Leg of a Porkling. 
 
 It must boil slowly two hours and a half; when 
 enough score it in diamonds,takingout every other 
 square; boil some split peas fora pudding, take 
 up the pudding a quarter of an hour before you 
 dish it up. Put it in a wooden bowl, and pound 
 it well with the yolks of two eggs, a lump of butter 
 rubbed well in flour, and a little salt. Boil it ten 
 
46 
 
 THE FAMILY FRIEND. 
 
 minutes, put it in tea cups and set it round the dish. 
 It is a nice dish for a first course. 
 
 To make Lemon Pickle. 
 
 Take two dozen of lemons, grate off the out 
 rinds very thin; cut them in four quarters, but 
 leave the bottoms whole : rub on them equally half 
 a pound of bay salt, and spread them on a large 
 pewter dish ; put them in a cool oven, or let them 
 dry gradually by the fire, till all the juice is dried 
 into the pulps; put them into a pitcher weli glazed, 
 with one ounce of mace, half an ounce of cloves 
 beat fine, one ounce of nutmegs cut in thin slices, 
 four ounces of peeled garlic, half a pint of mus¬ 
 tard seed bruised a little, and tied in a muslin 
 bag, pour two quarts of boiling white wine vinegar 
 upon them, close the pitcher well up, and let it 
 stand five or six days by the fire; shake it well up 
 every day, then tie it up, and let it stand for three 
 months to take off the bitter. When you bottle it 
 put the pickle and lemon in a hair sieve; press 
 them well to get out the liquor, and let it stand till 
 another day, then pour off the fine and bottle it; 
 let the other stand three or four days and it will 
 refine itself; pour it off and bottle it; let it stand 
 again, and bottle it in like manner till the whole 
 is refined. It may be put in any white sauce, and 
 will not hurt the colour; it is very good for fish 
 
THE FAMILY FRIEND 
 
 47 
 
 sauce and made dishes; a teaspoonful is enough for 
 white, and two for brown sauce for a fowl; it is a 
 most useful pickle, and gives a pleasant flavour. 
 Be sure you put it in before you thicken the sauce, 
 or put cream in it, lest the sharpness make it curdle. 
 
 B rowning for made Dishes. 
 
 Beat small four ounces of sugar, put it in a 
 clean iron fryingpan, with one ounce of butter, set 
 it over a clear fire, mix it very well together all the 
 time; when it begins to be frothy, the sugar is dis¬ 
 solving; hold it higher over the fire, have ready a 
 pint of red wine ; when the sugar and butter is of 
 a deep brown put in a little of the wine, stir it well 
 together, then add a little more wine, and keep 
 stirring it all the time; put in half a nutmeg, six 
 cloves, four shalots peeled, two or three blades of 
 mace, three spoonful of mushroom catchup, a little 
 salt, the out rind of one lemon, boil them slowly 
 for ten minutes, pour it into a basin; when cold 
 take off the scum, and bottle it for use. 
 
 To make Walnut Catchup. 
 
 Take two quarts of the juice of walnuts, two 
 pounds and a half of anchovies, half a pint of 
 
48 
 
 THE FAMILY FRIEND. 
 
 Madeira, half a pint of vinegar, a head of garlic, 
 and some shalots, mace, cloves, nutmeg, pepper, 
 and ginger; boil all together, and let it stand a few 
 days, then clear it off, bottle it up close, and put a 
 teaspoon full of cayenne to the whole. This catchup 
 will keep for years, and is better for keeping. 
 
 To make Mushroom Catchup. 
 
 Take two pecks of mushroom flaps, fresh got, 
 break them down with your hand, with two hands- 
 ful of salt, set them in a cool place all night, clear 
 it off, boil it and skim it well, then let it stand till 
 the next day; clear it off again, provided there is 
 two quarts of the liquor, put in a pound and a half 
 of anchovies, half an ounce of mace, a quarter of 
 an ounce of nutmeg pounded, two ounces of black 
 pepper, a quarter of an ounce of cloves, an ounce 
 of ginger, and a teaspoon full of cayenne, boil it 
 all together. The next day bottle it. You may 
 leave out the seasoning when you bottle it, and put 
 to them a few anchovies, a little catchup, and half 
 a pint of red wine, give it a boil, and it makes ex¬ 
 cellent fish sauce. 
 
 To roast a Beast’s Heart to eat like a Hare. 
 
 Wash it clean, and cut off the deaf ears, stuff 
 it with forced meat, as you do a hare ; paper it 
 
THE FAMILY FRIEND. 
 
 49 
 
 well at the top, and put it in a deep pot, with a 
 little suet cut fine over it, and a little water on the 
 bottom; put it in the oven, and it will take two 
 hours roasting in a quick oven ; have ready some 
 good gravy, thicken it with a lump of butter about 
 the size of an egg, rubbed well in hour, pour it 
 over the heart, you may put a glass of wine in the 
 sauce if you like the taste. Send it up with a plate 
 of currant jelly. 
 
 To make Red Reef. 
 
 Take the crop, or top side of the lift, salt it with 
 common salt and salt-petre, but not to lay on too 
 much; let it lay two days in salt, and hang it up a 
 week or ten days: then roast it. It is a nice cold 
 dish in winter. 
 
 BouUlie Reef. 
 
 Take the thick end of a brisket of beef, put it 
 in a kettle of water quite covered over, let it boil 
 fast for two hours, then keep stewing it close by 
 the fire for four hours more, and as the water 
 wastes fill up the kettle; put in with the beef 
 some turnips cut in little balls, carrots, cut in 
 pieces; an hour before it is done, take out as much 
 broth as will fill your soup dish, and boil in it, for 
 3 
 
 G 
 
THE FAMILY FRIEND. 
 
 50 
 
 that hour, turnips and carrots cut in little balls or 
 square pieces, with some celery, salt and pepper 
 to your taste; serve it up in two dishes, the beef by 
 itself and the soup by itself; you may put pieces of 
 fried bread, if you like it, in your soup; boil iu a 
 few knots of greens, and if you think your soup 
 will not be rich enough, you may add a pound or 
 two of fried mutton chops to your broth when you 
 take it from the beef, and let it stew for that hour 
 in the broth; skim it, and be sure to take out the 
 mutton when you send it to table; the soup must 
 be very clear. 
 
 Boiled Pigeons and Bacon. 
 
 Take six young pigeons, wash them clean, turn 
 their legs under their wings, boil them in milk and 
 water twenty minutes, have ready boiled a square 
 piece of bacon, take off the skin and brown it, put 
 the bacon in the middle of your dish, and lay the 
 pigeons round it, and lumps of stewed spinage; 
 pour plain melted butter over them, and send par¬ 
 sley and butter in a boat. 
 
 To make a Queen’s Pie. 
 
 Make it in a deep oval dish, with cold paste; 
 take three pounds of flour to make your paste. 
 
THE FAMILY FRIEND 
 
 51 
 
 rub in a pound of butter, as much water as will 
 make it rather stiff, and roll a paste out for the 
 dish edge ; the rest is for the lid. Take two fine 
 chickens, dress them and draw the legs in as for 
 boiling, season them with white pepper, salt, and 
 a little mace, rub the fowls well with the season¬ 
 ing, and put a lump of butter in each, put two 
 slices of ham at the bottom of the dish, then the 
 chickens, and a slice of ham upon each breast. 
 It must be covered over with forced meat balls, 
 and the yolks of six eggs boiled hard. Make the 
 balls of a little veal chopped fine, some bread 
 crumbs, two eggs, leaving out one white, some 
 marrow or beef suet, lemon peel, mace, nutmeg, 
 pepper, and salt, then pound them in a mortar, 
 and make them up into balls with a little flour. 
 Make a good gravy of a little ox liver, the pinions, 
 or any bit of meat you may have ; lay a paper over 
 the crust to prevent it scorching, and bake it two 
 hours. 
 
 To make a Venison Pasty . 
 
 Make the same paste as for the queen’s piej 
 if the venison be fat and nice you must put it in 
 as whole as you can, if lean it will be better cut 
 and stewed down, for an hour and a half, with a 
 paste over it, to prevent it drying ; when it be¬ 
 comes cold, put it in your pasty-pan, and lay some 
 
THE FAMILY FRIEND. 
 
 52 
 
 fat of a loin of lamb over it; season it pretty well 
 with pepper and salt, and a little cayenne ; you 
 must put a crust on the edge, and lay a thick lid 
 over it; put in some gravy, and bake it two hours. 
 When it comes back from the oven, have some 
 good gravy, and a glass of red wine made hot, to 
 putin the paste, and send it up with a plate of 
 currant jelly. 
 
 To dress a Shoulder of Mutton called Hen and 
 Chickens. 
 
 Half roast a shoulder, then take it up, and cut 
 off the blade at the first joint, and both the Haps, to 
 make the blade round j score the blade round in 
 diamonds, throw a little pepper and salt over it, 
 and set it in a tin oven to broil; cut the flaps and 
 the meat off the shank into the gravy that runs out 
 of the mutton, and put a little good gravy to it, with 
 two spoonful of walnut catchup, one of browning, 
 a little cayenne pepper, and one or two shalots; 
 when your meat is tender, thicken it with flour and 
 butter, and put your meat on the dish, the blade at 
 the top of the meat, and strew over it two table 
 spoonful of capers, so send it up. 
 
 To grill a Breast of Mutton. 
 
 Score a breast of mutton in diamonds, and rub 
 it over with the yolk of an egg, then strew on a 
 

 THE FAMILY FRIEND. 53 
 
 few bread crumbs and shred parsley, put it in a 
 Dutch oven to broil, baste it with fresh butter; pour 
 in the dish good caper sauce, and serve it up. 
 
 To make a Goose Pie. 
 
 Take a large fat goose, split it down the back, 
 take all the large bones out, and season it with 
 pepper and salt; take a fowl and split it same as the 
 goose, and take out the large bones ; you must put 
 a boiled tongue in the inside of the fowl, and rub 
 the fowl with pepper, salt, and mace; put it in the 
 goose, and sew it up the back. For the paste, take 
 a peck and a half of line flour, two pounds of but¬ 
 ter, and a pound of suet; boil it well, and make 
 your paste; (make it an oval pie,) and put in your 
 goose; fill the corners with birds, veal, or pork, to 
 make it even. Put in the inside a pound of butter, 
 then put on your lid, and have some parchment 
 ready to put round the pie, to keep up the walls : 
 you may ornament the lid with leaves, roses, or any 
 other pretty ornament. You must bake it four 
 hours, and have ready melted a pound and a half 
 of butter to put in the pie, and let it stay ten mi¬ 
 nutes after. 
 
 A Thatched House Pie. 
 
 Take an earthen dish that is pretty deep, rub 
 the inside with two ounces of butter; then put over 
 
54 THE FAMILY FRIEND. 
 
 it two ounces of vermicelli; make a good puff paste, 
 roll it pretty thick, and lay it on the dish; take 
 three or four pigeons, season them well with pepper 
 and salt, and put a good lump of butter in them, 
 and lay them in the dish with the breasts down; 
 put a thick lid over them, and bake it in a moder¬ 
 ate oven ; when it is enough, take the dish you in¬ 
 tend for it, and turn the pie on it, and the vermi¬ 
 celli will appear like thatch, which gives it the 
 name of thatched house pie. It is a pretty side or 
 corner dish for a large dinner, or a bottom for 
 supper. 
 
 A Bride's Pie. 
 
 Take two calves’ feet, boil them and take the 
 meat from the bones, and cut it very fine; take the 
 marrow out of two marrow hones, and some bread 
 crumbs, a pound of currants washed and plumped, 
 half a pound of jar raisins stoned and cut, and half 
 a pound of fine powdered sugar; make a good 
 paste, put some round your dish, and leave a good 
 lid; put a layer of calves’feet, marrow, crumbs, 
 currants, and raisins, with a little lemon peel, sea¬ 
 soning and sugar; repeat it again, till the dish is 
 full, adding a glass of brandy and two glasses of 
 red wine, with a little candied orange; put on your 
 lid, and have a little red wine, made hot, to put in 
 when it comes from the oven, so send it up. 
 
THE FAMILY FiilEN'D. 55 
 
 To make Minced Pies , (the best way.) 
 
 Take a peck of apples, pare and chop them 
 small, two pounds of beef suet cut fine, the crumbs 
 out of a sixpenny loaf, a good deal of lemon peel, 
 three pounds of currants, a pound and a half of 
 raisins stoned and cut, a quarter of an ounce of nut¬ 
 meg, a few cloves, a little mace, a pint of red wine, 
 and half a pint of brandy; put it down in pots, 
 and mix them well together. 
 
 To make a good light Paste for the Pies. 
 
 Take two pounds of flour, rub in it a quarter 
 of a pound of butter, roll it out three times, and 
 put the remainder of the pound in; when you 
 make them up, put on the top a little candied 
 orange. 
 
 To make a fine Pastefor Puffs and Tarts. 
 
 Take eight ounces of flour, and seven ounces 
 of butter; rub in two ounces of the butter, take it 
 up very carefully with a little water, handle it 
 very lightly, put the butter in with a knife, and 
 turn it up with a knife, and put in the remainder 
 of your butter ; you may roll it twice, and then it 
 is ready for use. 
 
( 
 
 56 THE FAMILY FRIEND. 
 
 A Codlin Pie. 
 
 Gather small codlins, put them in a clean brass 
 pan with spring water, lay vine leaves over them, 
 and cover them with a cloth wrapped round the 
 cover of the pan to keep in the steam ; when they 
 grow softish pull of the skin, put them in the same 
 water with the vine leaves, hang them a great 
 height over the fire to green ; when you see them 
 a fine green, take them out of the water, and put 
 them in a deep dish, with as much powder or loaf 
 sugar as will sweeten them ; make the lid of rich 
 puff paste, and bake it; when it comes from the 
 oven take off the lid, and cut it in little pieces like 
 sippets, and stick them round the inside of the pie 
 with the points upwards, and put some syrup in ; 
 pour over your codlins a good custard, made thus: 
 Boil a pint of cream, with a stick of cinnamon, 
 and sugar enough to make it a little sweet; let it 
 stand till cold, then put in the yolks of four eggs 
 well beaten ; set it on the fire, and keep stirring it 
 till it grows thick: but do not let it boil, lest it 
 curdle, then pour it into your pie; pare a little 
 lemon thin, cut the peel like straws, and lay it on 
 your codlins over the top. 
 
 An Eel Pie. 
 
 Skin and wash your eels, and cut off the heads, 
 take an oval dish, and cut your eels the length of 
 
THE FAMILY FRIEND. 
 
 57 
 
 it, season them with pepper, salt, and a little mace, 
 put pretty well of butter in the pie, and have a 
 good paste over it, and bake it well. It is a nice 
 pie to eat cold. 
 
 A Rook Pie. 
 
 Take eight rooks, case them, and take the 
 breasts and the legs, wash and dry them well; sea¬ 
 son them with pepper and salt; lay over them six 
 ounces of butter, have a good paste with a paper 
 over; it takes a good deal of baking; add a little 
 gravy. 
 
 A savory Veal Pie. 
 
 Cut a loin of veal into steaks, season them with 
 beaten mace, nutmeg, pepper and salt; lay the 
 meat in your dish with forced meat balls, if you 
 have any oysters you may put them in : put in a 
 little gravy, add a little more when it comes from 
 the oven, put some paste on the dish edge, put on 
 your lid half an inch thick ; an hour and a quarter 
 Vrill bake it in a quick oven. You may send up 
 some lemon with it. 
 
 A Lark Pie. 
 
 Dress a dozen larks, season them with pepper 
 and salt, and put a bit of butter in each, lay a beef 
 
THE FAMILY FRIEND. 
 
 58 
 
 steak at the bottom of your dish, then lay the larks 
 on the top, with half a pound of butter, put on your 
 lid and bake it an hour; putin a little gravy when 
 it comes from the oven. It is very good either hot 
 or cold. 
 
 Raised Veal Patties. 
 
 Make a boiled paste, and raise them thin and 
 high, but not more round than a small dredging 
 box;cut your veal in thin bits, season it with pep¬ 
 per, salt, mace, and a little butter; when baked 
 have some good gravy to put in, so serve them up. 
 They are a nice side dish. 
 
 If you have any oval tins, bake a little light 
 paste with a little bread in the inside, take a little 
 fowl, ham, yolk of an egg boiled hard, an anchovy, 
 a little pepper and salt, and lemon peel, to season 
 them ; cut your meat small, and make it hot over 
 the fire with a little gravy; take the lids off the 
 patties, and fill them with the meat;you must take 
 the bread out of the patties before you put in the 
 meat, and then lay on the lids again, and serve 
 them up. 
 
 To make German Puffs. 
 
 Put half a pint of good milk into a tossing- 
 pan, and dredge in flour till it is thick like hasty 
 
THE FAMILY FRIEND. 59 
 
 pudding; keep stirring it over a slow fire till it is 
 all of a lump, then put it in a marble mortar; 
 when it is cold, put to it the yolks of eight eggs, 
 four ounces of sugar, a spoonful of rose water; 
 grate a little nutmeg, and the rind of half a lemon, 
 beat them together an hour or more; when it looks 
 light and bright, drop them into a pan of boiling 
 lard with a teaspoon, the size of a large nutmeg ; 
 they will rise and look like a large yellow plum, 
 if they are well beat; as you fry them, lay them on 
 a sieve to drain, grate sugar round your dish, and 
 serve them up with sack for sauce. It is a proper 
 corner dish for dinner or supper. 
 
 ? 
 
 A Yorkshire Gihlet Pie. 
 
 Make a cold paste, put some round the dish 
 edge, stew your giblets for half an hour, with a 
 little gravy, lay a beef steak at the bottom, and 
 season your giblets pretty well with pepper and salt, 1 
 then put them on the steak, and put on your lid. 
 It will take an hour and a quarter in a moderate 
 oven. 
 
 A Pigeon Pie. 
 
 Take half a dozen pigeons, dress them, and 
 put their legs under their wings, season them with 
 pepper and salt, and a lump of butter in each, the 
 
 , /0m \ 
 
THE FAMILY FRIEND. 
 
 60 
 
 size of a walnut; lay a slice of bam at the bottom 
 of your dish, then lay the pigeons upon the ham, 
 and the yolks of four or five eggs boiled hard on the 
 top ; put over them a good crust, and have ready 
 some good gravy to put in when it comes from the 
 oven. It will take an hour and a half baking. 
 
 A Partridge Pie. 
 
 Take two or three partridges, dress them, and 
 either take the large bones out, or cut them in two, 
 season them well with white pepper and salt; put 
 a pound of butter in the inside, make a good crust, 
 and have a little gravy to put in when it comes out 
 of the oven, if you eat it hot; if cold, it is not ne¬ 
 cessary. An hour will bake it. 
 
 A Beef Steak Pie. 
 
 Beat five or six rump steaks very well with a 
 paste-pin, season them well with pepper and salt, 
 lay a good puff paste round the dish, put a little 
 water in the bottom, then lay the steaks in, with a 
 lump of butter upon every steak ; put on the lid, 
 cut a little paste in what form you please, and lay 
 on it. 
 
 A Trout Pie. 
 
 Make the pie in an oval dish, make a good 
 puff paste for it, and put a little on the dish edge; 
 
THE FAMILY FRIEND 
 
 61 
 
 dress your trout, wash them very clean, dry them 
 well with a cloth, season them with pepper, salt, 
 and mace; lay them straight in, and then cross 
 them over it; put in three-quarters of a pound of 
 butter. It is a very nice pie to eat cold. 
 
 To pot 1 rout. 
 
 Dress them and dry them well with a cloth, 
 then season them pretty high ; put them in the pot 
 with half a pound of butter; put a paste on the top, 
 and set them in the oven for an hour. When you 
 take them out, drain from them all the fat and the 
 liquor ; you may take the fat out again, to put to 
 the fish; put clarified butter over them, and they 
 are fit for use. 
 
 Egg and Bacon Pie, to eat cold. 
 
 Steep a few thin slices of bacon all night in 
 water to take out the salt; lay your bacon in the 
 dish edgeway ; beat six eggs with a pint of good 
 milk and a little pepper, and pour it over your 
 bacon ; put over it a good paste, and bake it in a 
 moderate oven the day before you want it. 
 
 A Hunter's Pudding. 
 
 Take a pound of flour, a pound of beef suet, 
 and the crumb of a twopenny loaf> a pint of milk, 
 
62 
 
 THE FAMILY FRIEND. 
 
 and six eggs, a pound and a half of currants, 
 washed clean, half a pound of jar raisins stoned, 
 a little powder sugar, the rind of a lemon cut fine, 
 mace, nutmeg, a little salt, a glass of brandy, and 
 a little candied orange; tie it up in a cloth, and 
 let it boil three or four hours. Wine and butter 
 for sauce. 
 
 A Lemon Pudding. 
 
 Blanch and beat half a pound of almonds in 
 a little rose water, six ounces of savoy biscuits, the 
 yolks of nine eggs, and the whites of five, the rinds 
 of two lemons, and the juice of half a one, half a 
 pound of lump sugar, and six ounces of butter; beat 
 them altogether in a marble mortar or wooden 
 bowl; you must pound it an hour, and put it in a 
 china dish with a thin paste at bottom. It will take 
 half an hour baking. 
 
 A ground Rice Pudding. 
 
 Boil half a pound of rice in three gills of milk 
 till it be thick ; take it off the fire, and while hot put 
 to it six ounces of butter; blanch two ounces of 
 sweet almonds,and a dozen bitter ones, pound them 
 and put them to the rice, six eggs well beat, a little 
 cinnamon and nutmeg; sweeten it to your taste, 
 and before you send it to the oven put in a glass of 
 brandy. Send it up with wine sauce. 
 
THE FAMILY FRIEND. 63 
 
 A Calf’s Foot Pudding. 
 
 Take the meat of three calves’ feet, boiled and 
 chopped fine, the crumb of a twopenny loaf, three 
 quarters of a pound of beef suet, a little lemon peel 
 shred fine, two ounces of candied orange, a little 
 mace, nutmeg, and sugar to your taste; mix all 
 well together, butter your cloth and dust it with 
 flour; put in a little salt and a glass of brandy; tie 
 it up close, and boil it two hours or better. Put it 
 in a basin that will just hold it, and let it stay ten 
 minutes before you turn it out. Wine sauce. 
 
 A boiled Rice Pudding. 
 
 Boil six ounces of rice in water till it be soft; 
 put it in a sieve to drain, then beat it in a marble 
 mortar with five eggs, a quarter-of a pound of but¬ 
 ter, some grated nutmeg, and a quarter of a pound 
 of sugar; beat them all well together, and then 
 put in half a pound of currants. Boil it an hour. 
 Wine sauce. 
 
 Bread Pudding. 
 
 Take the crumb of a twopenny loaf, boil a stick 
 of cinnamon in a pint of milk, pour it over your 
 crumbs, with two ounces of butter ; beat it up with 
 four eggs, a little sugar, nutmeg, and half a pound 
 of currants: beat it up altogether, and boil it an 
 hour. 
 
64 
 
 THE FAMILY FRIEND 
 
 Bread Pudding another way. 
 
 Take half a pint of milk, and boil it with a 
 stick of cinnamon; take a lemon grated, half a 
 pound of suet chopped fine, and as much bread as 
 will make it up; beat it well, and put in four eggs, 
 a little salt, sugar, and nutmeg. You may either 
 boil or bake it. 
 
 A Bread and Butter Pudding. 
 
 Take a twopenny loaf, and cut off the crust; 
 butter and cut it as for tea, have ready your dish 
 with a little paste on the edge to bake it in ; lay a 
 layer of bread and butter at the bottom, and cur¬ 
 rants and sugar; take four eggs and a pint of milk, 
 a little nutmeg and sugar, mix all well, and pour 
 a little upon the bread and currants, and pour 
 a little of your milk and eggs on, and so on till 
 you have filled your dish. You must pour a glass 
 of brandy over it, and put some suet on the top. 
 Half an hour will bake it. 
 
 A Transparent Pudding. 
 
 Beat eight eggs very well, and put them in a 
 pan, with half a pound of butter, the same of loaf 
 sugar beat fine, and a little grated nutmeg; set it 
 on the fire, and keep stirring it till it thickens like 
 
THE FAMILY FRIEND. 65 
 
 buttered eggs; then put it in a basin to cool; 
 roll a rich puff paste very thin, and lay it round 
 the edge of a china dish; then pour in the pud¬ 
 ding, and bake it in a moderate oven half an 
 hour; it will cut light and clear. It is a pretty 
 pudding for a corner for dinner, and a middle for 
 supper. 
 
 A Vermicelli Pudding. 
 
 Boil four ounces of vermicelli in a pint of new 
 milt till it is soft, with a stick or two of cinnamon ; 
 then put in half a pint of thick cream, a quarter of 
 a pound of butter, a quarter of a pound of sugar, 
 and the yolks of four beaten eggs. Bake it in an 
 earthen dish without a paste. 
 
 A Tapioca Pudding. 
 
 Boil two ounces of tapioca with three gills of 
 milk and a stick of cinnamon ; you must stir it till 
 it becomes thick, then take it off the fire, and when 
 cold put to it three eggs, a little salt and nutmeg, 
 and sugar to your taste. Bake it three quarters 
 of an hour. It is a very strengthening pudding 
 for any person that is poorly. 
 
 3 
 
 i 
 
THE FAMILY FRIEND. 
 
 66 
 
 A Sago Pudding. 
 
 Boil two ounces of sago in water, with a stick of 
 cinnamon, till it is soft and thick ; then take it from 
 the fire, and let it stand till it is quite cold ; grater 
 the crumb of half a penny loaf, and pour over it a 
 large glass of red wine, halfa pound of sugar, and 
 four eggs; beat it a quarter of an hour, and put it 
 in a dish with a paste on the edge. When it comes 
 out of the oven, stick it with some almonds cut 
 long. 
 
 A Tansy Pudding. 
 
 Grater four Naples biscuits in a pint of good 
 milk or cream, and five eggs ; stamp your tansy, 
 and squeeze it through a cloth, and take some spi- 
 nage to green it, stamped and put through a cloth 
 separate ; sugar it to your taste ; put in as much of 
 the tansy juice as you like for taste, and as much 
 of the spinage as will make it a fine green. Set it 
 on a slow fire, and stir it till it be thick ; put in a 
 quarter of a pound of butter. 
 
 When cold, put in a glass of brandy ; you 
 may either boil or bake it. Garnish with a Seville 
 orange, cut into six or eight pieces. 
 
 A Tansy Pudding of ground Rice. 
 
 Boil six ounces of ground rice in a quart of 
 good milk, till it is soft: then put in half a pound 
 
THE FAMILY FRIEND 
 
 67 
 
 of butter, with six eggs very well beat, sugar and 
 rose water to your taste; put in your tansy and 
 spinage as before, and mix all together; then pour 
 it into your dish; three quarters of an hour will 
 bake it. When you dish it up, stick it over with a 
 Seville or sweet orange, in half quarters. 
 
 A Quaking Pudding. 
 
 Boil a quart of cream, and let it stand till al¬ 
 most cold ; then beat four or live eggs a full quar¬ 
 ter of an hour, with a spoonful and a half of flour; 
 then mix them with your cream, adding sugar and 
 nutmeg to your taste: tie it up close in a cloth well 
 buttered, and let it boil an hour and turn it care¬ 
 fully out. 
 
 A Marrow Pudding. 
 
 Pour on the crumb of a penny loaf a pint of 
 cream boiling hot; cut a pound of beef marrow very 
 thin; beat five or six eggs very well; then add a 
 glass of brandy, with sugar and nutmeg to your 
 palate, and mix them all well up together. You 
 may either boil or bake it; three quarters of an 
 hour will do it. Cut two ounces of citron very thin, 
 and stick them over it when you send it up. 
 
 Dutch Puddings. 
 
 Take two spoonful of flour, six eggs, a pint of 
 good milk, a little salt and nutmeg, mix them 
 
68 
 
 THE FAMILY FRIEND. 
 
 well together, and grease your pots well before you 
 put in the batter; bake them quick half an hour, 
 and send them up hot, with melted butter for sauce. 
 
 A Slack Cap Pudding. 
 
 Take a quarter of a pound of butter, rub in it 
 a quarter of a pound of flour; put it in the oven till 
 it be melted, then take it out stir it, and let it stand 
 till it be cool; put to it a quart of good milk, five 
 or six eggs, a little lemon peel, mace and nutmeg; 
 sweeten it to your taste, and put in a glass of 
 brandy. An hour will bake it. 
 
 A plain Rice Pudding. 
 
 Boil half a pound of rice in three pints of milk, 
 with a stick of cinnamon; when soft take it oflF the 
 fire, and put in a little butter the size of a walnut; 
 sweeten it to your taste, put in a little salt, and one 
 egg, P u * a little suet on the top, before you bake it. 
 
 To make Black Puddings. 
 
 When you kill a pig, dress the skins very 
 well, and save two quarts of blood ; put it through 
 a hair sieve whilst warm upon a quartern of groats, 
 stir it often and keep it warm, to soften the groats; 
 your skins will not be ready for use that day; you 
 
THE FAMILY FRIEND 
 
 69 
 
 must put them in water and rub them with salt, and 
 change riie water every two hours. Boil penny¬ 
 royal and sweet leeks in some milk, and strain it 
 over a quantity of bread crumbs; the fat of the pig 
 you must skin, and cut it in small pieces to put in 
 the blood, with the rest of the ingredients ; beat four 
 eggs and two nutmegs, with some pepper and salt, 
 mix them well together and fill your skins, but not 
 too full or they will break. Before you put them 
 in to boil prick them with a pin, and boil them tea 
 or twelve minutes ; when you take them out put 
 them in clean straw. You must renew the fat, and 
 be sure to put plenty in every pudding ; do not 
 boil too many at once, or they will burst. When 
 you have boiled them once over, put fresh water 
 info your pot, and when it boils, boil them again 
 ten minutes, then spread them in dry straw, and it 
 will make them black. '.I his is the best way for 
 making black puddings I know. 
 
 To roast a Pig. 
 
 Take a small fat pig, cut off the feet at the 
 first joint, slit up the belly and take out ail the 
 entrails, put the liver, heart, and lights to the pet¬ 
 titoes ; wash them well out with cold water, and 
 dry your pig exceeding well with a cloth ; shred 
 some sage, and take a handful of bread crumbs, 
 pepper, salt, and a little mace; take it up with a 
 

 70 THE FAMILY FRIEND. 
 
 lump of butter, put it in the pig, and sew it up. 
 Roast it till it be very crisp and well done ; if it be 
 a fine young pig it will roast in an hour, but if a 
 large one an hour and a half. If the skin appears 
 dry in roasting, you must have a little butter in a 
 cloth and rub over it. When enough, cut the ears 
 off the head, and split the jaw in two. When you 
 cut the pig down the back, which you must do before 
 you draw out the spit, put the pig back to back on 
 the dish, the jaws on each side, and the ears on each 
 shoulder. 
 
 To make Sauce for the Pig. 
 
 Have a basin of good melted butter ; take the 
 brains out of the head, and the sage and crumbs out 
 of the belly ; mix it with your melted butter, and 
 make it hot; pour some upon your dish before you 
 put on your pig, put the rest in a boat, and send 
 up with it a plate of [dumbed currants. 
 
 To dress the Pettitoes. 
 
 Take the heart, liver, and lights, and boil 
 them five minutes, and then wash them out, and 
 have a little gravy to stew them in for half an 
 hour, with the pettitoes ; then take the heart, liver, 
 and lights, chop them small, and put them in the 
 gravy ; then cut the pettitoes in two, and lay them 
 
THE FAMILY FRIEND. 
 
 71 
 
 on the minced meat; season them with pepper and 
 salt to your taste, and lay the whole on your dish. 
 Garnish with sippets. 
 
 An Apple Pudding. 
 
 Make a good cold paste, and roll it rather thin; 
 take a large codlin, pare it, and takeout the core 
 with an apple scraper; put some sugar in the hole, 
 and some candied orange on the top; put on your 
 paste, and close it up at one end, tie it up close in 
 a cloth, and boil it an hour. Three or four are 
 sufficient for a dish. Send them up with melted 
 butter. You may make damsons the same way, 
 leaving out the orange. 
 
 To make a Raspberry Pudding. 
 
 Make a cold paste, roll it pretty square, spread 
 preserved raspberries on it, and roll it up ; tie it up 
 in a cloth and boil it. When boiled, cut it in three, 
 and lay it on your dish with melted butter poured 
 over it. 
 
 To make Suet Puddings. 
 
 Take half a pound of beef suet cut fine, half 
 a pound of flour, half a pound of currants, a little 
 sugar, salt, and nutmeg; make it up into a paste 
 
72 
 
 THE FAMILY FRIEND. 
 
 with a little cream, divide it into three, and tie 
 them separately in cloths. Boil them an hour and 
 a half. Plain melted butter for sauce. 
 
 To make a Sparrow Pudding. 
 
 Make a cold paste, take a lump of butter rolled 
 in pepper and salt, and put in every sparrow; roll 
 out your paste and put in your sparrows ; tie them 
 up in a cloth and boil them one hour and a half. 
 Pour melted butter over them and send them up. 
 You may make the paste of suet instead of butter, 
 if you like it. 
 
 To make Barm Puddings. 
 
 Take a pound of flour, mix a spoonful of barm 
 in it, with a little salt, and make it into a light 
 paste, with warm water ; let it lie one hour, then 
 make it into round balls, and tie them up in little 
 nets, and put them in a pan of boiling water ; do 
 not cover them, or they will be sad, nor suffer 
 them to boil so fast as to let the water boil over 
 them; turn them when they have been in six or 
 seven minutes, and they will rise through the nets, 
 and look like diamonds; twenty minutes will boil 
 them ; serve them up, and pour sweet sauce over 
 them. 
 
73 
 
 THE FAMILY FRIEND. 
 
 A Yorkshire Pudding to bake under Meat. 
 
 Beat three or four eggs with a little salt and a 
 quart of milk, with flour to make it tolerably stiff; 
 put it in your dripping pan, and bake it under 
 mutton, beef, or veal. Before you take it up, 
 have a chafingdish full of coals under, to brown it 
 and make it light. Take it up and cut it in squares, 
 and send it up to the table. 
 
 To make Goffers . 
 
 Beat three eggs well with three spoonful of flour, 
 a little salt, and a little sugar, half a nutmeg, a 
 pint of milk, and a quarter of a pound of currants; 
 beat them all well together. Make your goffer 
 tongs hot, and grease them well with butter ; then 
 fill the bottom part of your tongs, and clap the 
 other down; turn them till they are a fine brown, 
 spread them on a dish, and send them up with a 
 little wine. 
 
 To make Cream Pancakes. 
 
 Take the yolks of three eggs with half a pint of 
 cream, and half a spoonful of flour, with a little 
 sugar, nutmeg, and salt; beat them well together, 
 grease your pan, and fry them as thin as possible; 
 grate a little sugar over them, and send them up 
 hot. 
 
 4 
 
 K 
 
74 
 
 THE FAMILY FRIEND. 
 
 To make Tansy Pancakes. 
 
 Beat four eggs in half a pint of cream, three 
 spoonful of flour, and a spoonful of fine sugar; 
 beat them a quarter of an hour, and put to them 
 one spoonful of juice of tansy, and juice of spi- 
 nage to green them ; fry them with fresh butter, 
 and serve them up hot. Garnish with Seville 
 orange. 
 
 To make Apple Fritters. 
 
 Pare a large apple, and take out the core 
 with an apple scope; mix half a pint of cream and 
 a little flour, a little salt and nutmeg, sugar, and 
 two eggs; cut the apple in slices, and dip them 
 in the batter, fry them slowly, and it will soften 
 the apple; send them up with sugar grated over 
 them. 
 
 To make Plum Fritters. 
 
 lake some good milk, about a pint, warm it, 
 and take five or six spoonful of flour, three or four 
 e ggs, and one spoonful of new barm, a few slices 
 of apples cut thin, halfa pound of currants, and a 
 little sugar and nutmeg; fry them a nice brown, 
 with either butter or lard. White wine and sugar 
 for sauce. 
 
THE FAMILY FRIEND. 75 
 
 A boiled Milk Pudding. 
 
 Boil a pint of new milk, pour it on three 
 spoonful of flour, with a lump of butter, and a little 
 salt; let it stand till it be cold, and beat it up with 
 five or six eggs. Tie it tight in a cloth. Melted 
 butter for sauce. 
 
 To make a Transparent Pudding. 
 
 Make your calf’s foot jelly very stiff, and when 
 it is quite set, put a gill of it into a china basin, let 
 it stand till it is quite set, blanch a few Jordan al¬ 
 monds, cut them and a few jar raisins lengthway ; 
 cut a little candied lemon and citron in little thin 
 slices, stick them all over [your jelly, and throw 
 in a few currants; then more jelly as before ; then 
 more almonds, raisins, citron, and lemon in layers, 
 till your basin is full; let it stand all night. When 
 you want to use it, set your basin to the brim in hot 
 water for one minute, take care that you do not let 
 the water go over the top, lay your plate on the top 
 of your basin and turn it upside down; if you want 
 it for the middle turn it upon a salver. 
 
 Orange Marmacelli. 
 
 Take the yolks of six eggs boiled hard, three 
 ounces of sweet almonds beat fine, with a little 
 
76 THE FAMILY FRIEND. 
 
 rose wafer, two ounces of butter, the outside rind 
 of a large lemon, grated, as much lump sugar as 
 will sweeten it to your taste; have some macaroons 
 wetted with white wine at the bottom of your dish ; 
 mix the ingredients together, and rub it through a 
 small cullender over your macaroons. Garnish 
 with preserved orange and citron. 
 
 Burnt Cream. 
 
 Take a pint of cream, boil some laurel leaves 
 in it till they taste it; take them out, sweeten it to 
 your taste with loaf sugar, take the yolks of six eggs, 
 beat them well, then stir them into the hot cream 
 over a slow fire, stirring it all the time; when 
 thickened pour it into a china dish, grate lump 
 sugar over it, have ready a hot salamander to brown 
 it, till it is crisp like candy ; do not grate your sugar 
 upon it till the moment you are going to brown it. 
 It is proper for a corner dish. 
 
 To make a Bride Cake. 
 
 Take four pounds and a half of fine flour 
 well dried, four pounds of loaf sugar pounded 
 and sifted, four pounds of butter washed in clean 
 spring water,then put in a little rose water; work 
 your butter t-b’a cream with your hand ; to every 
 
THE FAMILY FRIEND. 
 
 77 
 
 pound of butter have nine eggs, whisk the whiles to 
 a froth, and keep working the Hour in gradually, 
 with the whites of the eggs; then put in a quarter 
 of an ounce of mace, and half an ounce of nutmeg, 
 pounded, four pounds of currants, aud half a pound 
 of jar raisins, stoned ; beat your yolks half an hour; 
 then add half a pound of blanched almonds, and 
 a glass of brandy, two pounds of candied orange, 
 and one of citron ; put the third part in your garth; 
 then lay over your candies a third part, with your 
 almonds ; then put in another layer, and the can¬ 
 dies, as before, and the third layer, put in all your 
 candies. It will take five hours baking. When 
 it comes from the oven, you must put almond icing 
 over it. 
 
 To make Almond Icing. 
 
 Take a pound of almonds, and beat them fine 
 with rose water, half a pound of loaf sugar, and 
 the whites of four eggs, then lay it on your cake 
 whilst warm. 
 
 Sugar Icing for a Bride Cake. 
 
 Take two pounds of treble refined sugar, 
 pounded and sifted, six of the palest whites of eggs 
 you can find; beat them one hour; put in the 
 sugar very lightly, a little at a time; when you 
 have got all the sugar in, you must beat it one 
 
78 
 
 THE FAMILY FRIEND. 
 
 hour, and the longer you beat them the whiter it 
 will be. Lay it on the almond icing with a knife, 
 as even as you can. You must keep it from the 
 fire in a dry place; when it is dry put a thin gauze 
 over it to keep off the flies. This icing will do for 
 the sides as well as the top. 
 
 An Almond Cake. 
 
 Take a pound of flour dried well, nine eggs, 
 leaving out two whites, a pound of butter, washed 
 in rose water, three-quarters of a pound of sweet 
 almonds, blanched and pounded, but not very fine, 
 a little mace and nutmeg, a pound of loaf sugar, 
 sifted fine; work the butter well with your hand, 
 and put in the flour by degrees; when your eggs 
 are well whisked, put them in, and work them well 
 with your butter and flour, then put in your almonds 
 and seasoning ; before you put it in the oven, grate 
 over it a little sugar. Bake it one hour and a half. 
 
 To make a Spunge Cake. 
 
 Take fifteen eggs, separate the whites from 
 the yolks; a pound of sugar finely sifted, a pound 
 of flour dried and sifted ; grate the rind of two 
 fresh lemons into your yolks of eggs, and whisk 
 your eggs one hour at least; it requires two persons 
 to make it, as the whites must be beat also, and 
 
THE FAMILY FRIEND. 
 
 79 
 
 longer than the yolks; work the flour into the 
 yolks gradually, with a little of the sugar, and put 
 in the whites gradually until you have got all in; 
 put writing paper into your tin well greased, before 
 you put the cake in ; it will bake in an hour in a 
 quick oven; if you see it scorch you must put paper 
 over it, and any cake requires paper to prevent 
 them scorching. 
 
 Small Spunge Biscuits. 
 
 Take six eggs, their full weight of loaf sugar, 
 and half their weight of flour; separate the whites 
 from the yolks, and beat the yolks very well, then 
 the whites, till they are as white as snow; grate the 
 rind of one lemon, then put the rind, the sugar, 
 and all together; put the flour lightly on the top, 
 stirring it until it is ready to put into the oven. Put 
 them in little tins, grating some fine sugar on the 
 tops. 
 
 To make Macaroons. 
 
 To one pound of blanched and beaten sweet al¬ 
 monds, put in one pound of sugar, and a little rose 
 water to keep them from oiling; beat the whites of 
 five eggs to a froth, for half an hour; put them in, 
 and beat them well together; drop them on wafer 
 paper, and grate some sugar over them; then bake 
 them. 
 
80 THE FAMILY FRIEND. 
 
 To make Ratijia Cakes. 
 
 Take a pound of sweet and two ounces of hitter 
 almonds, blanch and beat them in a little rose water, 
 pound and sift a pound of loaf sugar, mix it with 
 your almonds; have ready, very well beat, the whites 
 of four eggs, mix them very lightly with your al¬ 
 monds and sugar; drop them in little drops the size 
 of a nutmeg on cap paper, and bake them in a slow 
 oven. 
 
 To make Shrewsbury Cakes. 
 
 Take a pound of flour, half a pound of lump 
 sugar pounded, half a pound of butter washed in 
 rose water; rub it in the flour; put in a little mace 
 and nutmeg, and mix them all well together ; 
 make them up into a stiff paste with an egg and 
 thick cream, roll it out, and cut them what shape 
 you please. Bake them a cinnamon brown. They 
 are an excellent cake. 
 
 To make Queen Cakes. 
 
 Take a pound of loaf sugar, beat and sift it, a 
 pound of flour well dried, a pound of butter, nine 
 eggs, a pound of currants well washed and picked ; 
 grate a nutmeg, the same quantity of mace, and 
 work your butter to a cream, then put in your sugar, 
 beat the whites of your eggs nearly half an hour; 
 
THE FAMILY FRIEND. 
 
 81 
 
 mix them with your sugar and butter, then beat 
 your yolks near halt an hour and put them to your 
 butter, beat them exceeding well together, then 
 put in your flour, spices, and the currants; when it 
 is ready for the oven, bake them in tins, and dust 
 a little sugar over them. 
 
 To make a Biscuit Cake. 
 
 Take a pound of flour, well dried, a pound of 
 butter, nine eggs well whisked, half a teacupful of 
 carraway seeds, a little mace and nutmeg, a pound 
 of loaf sugar beat and sifted, work your butter to a 
 cream, and then put in your sugar; whisk the whites 
 of your eggs very well, then beat the yolks and put 
 them and the flour in, then your spices and seeds, 
 work all together, and bake it in a tin well greas¬ 
 ed and papered. 
 
 To make Jumballs. 
 
 Take a pound of sugar well beat and sifted, 
 half a pound of butter, a pound of flour well 
 dried, grate the rinds of two fine lemons, two eggs 
 exceedingly well beat, if this number of eggs will 
 make it up into a paste; if it will not, set it be¬ 
 fore the fire, and then work it altogether; cut it 
 in small bits the size of a walnut, aud roll it as 
 4 
 
 L 
 
82 
 
 THE FAMILY FRIEND. 
 
 long and as small as you can ; then turn it up 
 round in as little compass as you can, and bake it 
 on tins. 
 
 To make a Rice Cake. 
 
 Beat twelve eggs exceeding well, the whites and 
 the yolks separate; the rinds of two lemons, a pound 
 of sugar, and a pound of ground rice; work them 
 all well together, bake it in a tin in a quick oven, 
 three quarters of an hour. 
 
 To make a common Seed Cake. 
 
 Take two pounds of flour, rub in half a pound 
 of butter, then take a spoonful of new barm, and 
 mix it up with a pint of warm milk, two eggs, and 
 a few carraway seeds, set it to rise before the fire, 
 and then work in three quarters of a pound of su¬ 
 gar, and bake it in a quick oven. 
 
 To make Runs. 
 
 Take a quartern of flour, rub in half a pound 
 of butter, make it up with warm milk, and two or 
 three eggs, and two spoonful of new barm, set it 
 before the fire to rise; when risen add three quarters 
 of a pound of sugar, half a pound of currants, and 
 a few carraway seeds. Bake it in 'little tins in a 
 quick oven. 
 
THE FAMILY FRIEND. 83 
 
 To make light Wigs. 
 
 t 
 
 To three quarters of a pound of fine flour, put 
 half a pint of milk made warm; mix in it two or 
 three spoonful of barm, and two or three eggs, 
 cover it up, set it half an hour to rise; work into 
 the paste four ounces of sugar, and four ounces of 
 butter; make it into wigs with as little flour as pos¬ 
 sible. 
 
 To make Tea Crumpets. 
 
 Beat two eggs very well, put to them a quart of 
 cream warmed, and a large spoonful of barm; beat 
 in as much fine flour as will make them rather 
 thicker than a common batter pudding, then make 
 your bake-stone very hot, and rub it with a little 
 butter wrapped up in a clean linen cloth, then 
 pour a large spoonful of batter upon your stone, 
 and let it run to the size of a tea saucer; turn it, 
 and when you want to use them, toast them very 
 crisp and butter them. 
 
 To make Pikelets. 
 
 Take a pound of flour, and a large spoonful 
 of barm, a little salt, some good milk or cream, 
 and two eggs; make it up in a stiff* batter, let it 
 stand to rise, and then bake them on a bake-stone, 
 
f 
 
 84 THE FAMILY FRIEND. 
 
 rubbed with butter, in small cakes; they are the 
 best buttered hot off the stone, but are very nice 
 toasted crisp and buttered. 
 
 To make French Bread. 
 
 Take half a peck of flour, rub in it three 
 ounces of butter, have some warm milk and water, 
 and three eggs, with three or four spoonful of new 
 barm ; mix it up and beat it well before you make 
 it stiff', let it stand to rise, and then bake it about 
 the size of a threepenny rasp. If you want ai^y 
 for the table make them smaller. 
 
 To make plain Fritters. 
 
 Put one pint of boiling milk to the crumb of a 
 penny loaf, mix it very smooth; when cold put in 
 three eggs, sugar it to your taste, and fry them with 
 very little butter. 
 
 To make Drop Biscuits. 
 
 Beat the yolks of ten eggs and the whites of six, 
 ten ounces of loaf sugar pounded ; beat and whisk 
 them very well for half an hour; put in a few car- 
 raway seeds, and six or seven ounces of flour, drop 
 them on writing paper, and bake them in a mo¬ 
 derate oven. 
 
THE FAMILY FRIEND. 
 
 85 
 
 To make Snow Balls. 
 
 Pare five large baking apples, take out the 
 cores with a scoop, and fill the holes with orange 
 or quince marmalade, then make a little good hot 
 paste, and roll your apples in it, make your crust 
 of an equal thickness, and put them in a tin drip¬ 
 ping pan, bake them in a moderate oven; when 
 you take them out, make icing for them, the same 
 way as for a plum cake, and ice them all over with 
 it, about a quarter of an inch thick; set them a good 
 distance from the fire till they are hardened, but do 
 not let them brown ; put one in the middle of a 
 china dish, and the other five round it. Garnish 
 them with green sprigs or small flowers. They are 
 a proper corner dish for either dinuer or supper. 
 
 Snow Cream. 
 
 Make a rich custard, and put it in the bottom 
 of a china dish, then take the whites of eight eggs 
 beat with rose water, and a spoonful of treble re¬ 
 fined sugar, beat it till it is a strong froth; put some 
 milk and water into a broad stew-pan, and when it 
 boils take the froth off the eggs, lay it on the milk 
 and water, and let it boil once up, take it off care¬ 
 fully, and lay it on your custard. It is a pretty dish 
 for supper. 
 
86 
 
 THE FAMILY FRIEND. 
 
 Tea Cream. 
 
 To half a pint of milk put a quarter of an ounce 
 of fine hyson tea, boil them together, strain the 
 leaves out, and put to the milk half a pint of 
 cream, and two spoonful of rennet; sugar it to your 
 taste ;'set it over some hot embers in tire dish which 
 you send it to the table in, and cover it with a tin 
 plate; when it is thick it is enough. Garnish with 
 sweetmeats. 
 
 A very good Receipt for making Gingerbread. 
 
 Take half a stone of flour, a pound of sugar, 
 five pounds of treacle, a pound and a half of but¬ 
 ter, melt it with the treacle over the fire; put into 
 the flour the peels of four lemons cut fine, two 
 ounces of ginger, and two of clove-pepper, a nut¬ 
 meg grated, some candied orange cut fine, and a 
 small bit of pearl-ash dissolved; then mix up the 
 flour and all the ingredients with the warm treacle 
 and butter, putting in a large glass of brandy ; let 
 it stand till the next day, and then make it up into 
 what shape you please. If you make brandy snaps, 
 you must put little bits of candied orange into every, 
 snap. 
 
 < %3r When you make flummery, always take 
 care to have it thick, and your moulds wet in cold 
 
0 
 
 THE FAMILY FRIEND. 
 
 87 
 
 water. When you make whips or syllabubs, raise 
 your froth with a chocolate mill, and lay it on a 
 sieve to drain ; lay it safe on your glasses without 
 mixing it with the wine. 
 
 To make Calf’s Foot Jelly. 
 
 Take a gang of calf’s feet well cleaned, and 
 boil them in six quarts of water, gently, till reduced 
 to two quarts; let it stand all night; put it through 
 a cullender; when cold, scrape all the fat off, and 
 put it in a saucepan with a pint of Lisbon, Madeira, 
 or any other pale wine, the whites of four eggs, 
 the rind of two lemons, and the juice of two, with 
 sugar to your taste ; a glass of French brandy to 
 keep it from turning blue; put all in whilst hot, stir 
 it a little, and let it boil two minutes, put it in a bag 
 and let it run through into a basin, till your jelly 
 is clear by frequently putting it back into your bag 
 again; when clear, set your glasses under it, and 
 let it run into them. 
 
 To make Hartshorn Jelly. 
 
 Take half a pound of hartshorn, and a quarter 
 of a pound of isinglass; put to it two quarts of 
 water, and let it stand all night in the oven, strain 
 it off, and put to it a pint of Rhenish wine, the 
 whites of three eggs, sugar to your taste, with the 
 
THE FAMILY FRIEND. 
 
 88 
 
 juice and rind of two lemons; boil them together, 
 and put them through a bag whilst clear, then let 
 it run into your glasses. If you have no Rhenish 
 wine white will do. 
 
 To make savoury Jelly for cold Meat. 
 
 Boil beef and mutton to a stiff jelly, season it 
 with pepper and salt, a blade or two of mace, and 
 an onion ; beat the whites of four eggs, put them 
 to your jelly, and beat it a little; then run it 
 through a jelly-bag, and when clear pour it on 
 your meat or fowls, in the dish you send it up on. 
 
 To make Flummery, or Blomange. 
 
 When you boil calve’s feet for jelly it must be 
 strong, you must reduce it to a quart or five gills; 
 put it through a cullender, let it stand all night, 
 and take off all the fat; blanch two ounces of 
 sweet almonds, and half an ounce of butter, pound 
 them in a mortar with a little rose water, boil them 
 in a gill of new milk, and strain them very well; 
 then put half of your stock into a saucepan, sweeten 
 it to your taste, and put to it the milk that the al¬ 
 monds were boiled in, let it stay till it is hot, then 
 take it off the fire and stir it till nearly cold, put 
 in as much thick cream as will make it white, and 
 stir it well; wet your moulds, and put in your 
 
THE FAMILY FRIEND. 
 
 89 
 
 flummery; let it stand five or six hours,and then turn 
 it out; if your flummery was stiff, it will turn out 
 without warming, which often spoils the look of it. 
 
 TO MAKE 
 
 Colouring for Flummery or Blomange. 
 
 Take two-penny worth of cochineal, and bruise 
 it with the blade of a knife, put it in half a teacup- 
 full of French brandy; let it stand a quarter of an 
 hour, and filter it through a fine cloth : It makes 
 it a very fine pink colour. For yellow take a little 
 saffron, tie it in a cloth, and dissolve it in cold wa¬ 
 ter. For green take some spinage and boil it, take 
 off the froth, and put it to your flummery. 
 
 To make a Fish Pond. 
 
 Fill your large fish moulds with flummery and 
 six small ones; take a china bowl and put in half a 
 pint of stiff clear calf’s foot jelly, let it stand till 
 cold ; then lay two of the small fishes on the jelly, 
 the right side down ; put in half a pint more jelly, 
 let it stand till cold, and then lay in the four 
 small fishes across one another, that when you turn 
 the bowl upside down the heads and tails may be 
 seen; then nearly fill your bowl with jelly, and 
 4 
 
 M 
 
90 
 
 THE FAMILY FRIEND. 
 
 let it stand till cold ; lay in the jelly four large 
 fishes, fill the basin quite full with jelly, and let it 
 stand till the next day. 
 
 Turn it out very carefully upon a salver, just 
 dip it in warm water, and it will turn out better, but 
 do not let it stay in long or it will spoil the look of it. 
 
 To make a Hen’s Nest. 
 
 Take three or five of the smallest pullet eggs 
 you can get, fill them with flummery, and when 
 they are stiff and cold peel off the shells; pare off 
 the rinds of two lemons very thin, and boil them 
 in sugar and water to take off the bitterness; when 
 they are cold cut them in long shreds to imitate 
 straw; then fill a basin one-third full of calf’s foot 
 jelly, let it stand till cold; lay the shreds of the 
 lemons in a ring, about two inches high, in the 
 middle of your basin ; strew a few corns of sago to 
 look like barley, fill the basin to the height of the 
 peel, and let it stand till cold ; then lay your eggs 
 of flummery in the middle of the ring, that the 
 straws may be seen round, fill the basin quite full 
 jelly, let it stand, and turn it out the same way 
 as the fish pond. 
 
 To make Blomange of Isinglass. 
 
 Boil two ounces of isinglass in a quart of 
 water till it is reduced to a pint, then put in the 
 
THE FAMILY FRIEND. 91 
 
 whites of four eggs, with two spoonful of nice water 
 to keep the eggs from poaching, and sugar to your 
 taste; run it through a jelly-bag ; put to it two 
 ounces of sweet, and one ounce of bitter almonds, 
 give them a scald in your jelly, and put them thro’ 
 a hair sieve; put it in a china bowl, the next day 
 turn it out, and stick it all over with almonds, 
 blanched and cut lengthway. Garnish with green 
 leaves or flowers. 
 
 To make Moonshine. 
 
 Take the shapes of a half-moon, and five or 
 seven stars, wet them and fill them with flummery; 
 let them stand till they are cold, then turn them 
 into a deep china dish ; pour lemon cream round 
 them, made thus:—Take a pint of spring water, 
 put to it the juice of three lemons, the yellow rind 
 of one, the whites of five eggs well beaten, and four 
 ounces of loaf sugar; then set it over a slow fire, 
 and stir it till it looks white and thick ; if you let it 
 boil it will curdle; then strain it through a hairsieve, 
 and let it stand till cold ; beat the yolks of five eggs, 
 mix them with your whites, set them over the fire, 
 keep stirring till it is almost ready to boil, and then 
 pour it into a basin ; when it is cold pour it among 
 your moon and stars. Garnish with flowers. It is 
 a proper dish for a second course, either for dinner 
 or supper. 
 
THE FAMILY FRIEND. 
 
 92 
 
 To make Eggs and Bacon in Flummery. 
 
 Take a pint of stiff flummery, and make part 
 of it a pretty pink colour with the colouring for the 
 flummery; dip a potting-pot in cold water, and 
 pour in red flummery, the thickness of a crown 
 piece ; then the same of white flummery, another 
 of red, and twice the thickness of white at die top; 
 one layer must be stiff and cold before you pour on 
 another; then take five teacups, put a large spoon¬ 
 ful of white flummery into each, and let them st«nd 
 all night; then turn your flummery cut of your 
 potting-pot, on the back of a wet plate; cut vour 
 flummery into thin slices, and lay them on a china 
 dish; then turn it out of your cups on the dish; take 
 a bit out of the top of every one, and lay in half a 
 preserved apricot; it will prevent the sirup from 
 discolouring the flummery, and make it look like 
 the yolk of a poached egg. Garnish with flowers. 
 It is a pretty dish for dinner, or side for supper. 
 
 Solomon's Temple in Flummery. 
 
 Make a quart of stiff flummery, divide it into 
 three parts ; make one part a pretty deep colour, 
 with a little cochineal bruised fine, and steeped in 
 French brandy; scrape one ounce of chocolate very 
 fine, dissolve it in a little strong coffee, and mix it 
 
THE FAMILY FRIEND. 
 
 93 
 
 with another part of your flummery, to make it a 
 light stone colour; the last part must be white; then 
 wet your temple mould, and fix it in a spot to 
 stand even ; fill the top of the temple with red 
 flummery to the steps, and the four points with 
 white; then fill it up with chocolate flummery; 
 let it stand till the next day ; then loosen it round 
 with a pin, shake it gently till it is loose, but do not 
 dip your mould in warm water, for it will take off 
 the gloss, and spoil the colour; when you turn it 
 out, stick a small sprig, or a flower stalk, down 
 from the top of every point; it will strengthen 
 them, and make it look pretty ; lay round it rock 
 candy sweetmeats. It is proper for a corner dish 
 for a large dinner. 
 
 To make Lemon Cream. 
 
 Take the juice of three or four lemons at least, 
 put them on the dish you send it to table on ; make 
 the juice pretty sweet, make hot a pint of cream, 
 and put it in a tea-pot; set your dish on the floor; 
 get on a stool, and pour your cream on the lemon 
 juice; the higher you stand the more froth there 
 will be. Let it stand till the next day. 
 
 To make Lemon Cheesecakes. 
 
 Grate the rinds of two large lemons, take six 
 ounces of butter, and the yolks of nine eggs; set 
 
94 
 
 THE FAMILY FRIEND. 
 
 the lemon and butter over the fire, stir it whilst 
 thick; take it off the fire, and stir it till almost cold; 
 blanch a quarter of a pound of almonds, and beat 
 them, half a pound of sugar beat, (leave out a little 
 sugar to put over your cheesecakes,) put in your 
 sugar and almonds, stir it a little, and set it by a 
 day or two; make a nice paste, and put it a mode¬ 
 rate thickness in your tins before you send them to 
 the oven, put over them a little sugar. 
 
 To make Curd Cheesecakes. 
 
 Take a dish of curds the size of a large plate; 
 work in them a quarter of a pound of butter and a 
 little cream, sugar to your taste; grate in some 
 nutmeg, and put in ratafia, or a little rose water, 
 four eggs, half a pound o’f currants well washed 
 and dried ; work them altogether, and bake them 
 with a nice crust under. 
 
 To make Curd Cheesecakes another way. 
 
 Set a quart of new milk near the fire, with a 
 spoonful of rennet; let the milk be made blood 
 warm; when it is broke, drain the curd through a 
 coarse cloth, now and then break the curd gently 
 with your fingers; rub into the curd a quarter of a 
 pound of butter, a quarter of a pound of sugar, a 
 nutmeg, and two Naples biscuits grated, the yolks 
 
THE FAMILY FRIEND 
 
 95 
 
 of four eggs, and the white of one, two ounces of 
 almonds well heat with two spoonful of rose water, 
 and two of sack ; put them into your curd, and 
 mix them well together. 
 
 To make Black Caps. 
 
 Jake six large apples, cut off a slice at the 
 blossom end ; put them in a tin, and set them in a 
 quick oven till they are brown ; then wet them 
 with rose water, and grate lump sugar over them ; 
 set them in the oven again, till they look bright 
 and black ; then take them out, and put them on 
 a deep china dish or plate, and pour round them 
 thick cream custard, or white wine sugar. 
 
 To make Green Caps. 
 
 Take codlins just before they are ripe, green 
 them as you would for preserving, then rub over 
 them a little oiled butter, grate over them double 
 refined sugar, and set them in the oven till they 
 look bright and sparkle like frost; then take them 
 out, and put them in a china dish; make a very fine 
 custard, and pour it round them, stick a single 
 flower in every apple, and serve them up.—It is a 
 pretty corner dish. 
 
96 
 
 THE FAMILY FRIEND. 
 
 To stew Pears * 
 
 Pare the largest stewing pears, and stick a 
 clove in the blossom end ; put them in a deep 
 earthen pot, with a quart of water and a pound of 
 sugar, with a penny-worth of cloves; put a new 
 pewter spoon in the middle, and the parings over 
 the top, tie over them strong brown paper, and let 
 them stew all night. If your sirup be too thin, boil 
 it with a little red wine and sugar, and when cold 
 put it to your pears. 
 
 To make Syllabubs. 
 
 Take a pint of cream, a gill of new milk, and 
 a few lumps of sugar rubbed on the rind of a lemon; 
 take a chocolate mill and froth it; take off your 
 froth, and lay it on a hair sieve ; keep taking off 
 your froth as long as it rises ; half fill your glasses 
 with white, and have the same number of glasses 
 half filled with red wine; put into each glass a 
 little sugar, and lay on your froth as high as you 
 can. If you haveany orange-flower water by you, 
 put a little in, and it will give them a nice flavour. 
 
 To make a Syllabub under the Cow. 
 
 Put a bottle of strong beer and a pint of cider 
 into a punch bowl, grate in a small nutmeg, 
 sweeten it to your taste, then milk as much milk 
 
THE FAMILY FRIEND. 
 
 97 
 
 from the cow as will make it a strong froth, and the 
 ale clear; let it stand an hour, then strew over it 
 a quantity of currants, and send it to the table. 
 
 To make Red Currant Jelly. 
 
 Take your currants when they are dry and full 
 ripe ; pick them off the stalks ; put them into a 
 pitcher, set it in water, and let it boil several hours, 
 but take care you do not let the water or the steam 
 in ; put a weight over it to keep it steady; put them 
 in a hair sieve, and let them stand all night to 
 drain ; to every pint of juice put a pound of lump 
 sugar, boil it twenty minutes, and take off all the 
 scum ; put it into your pots when hot; when quite 
 cold put over them,writing paper dipped in brandy; 
 tie them over with brown paper, and keep them in 
 a dry place. 
 
 You may make black currant jelly the same 
 way, only strain your currants. 
 
 To make Black Currant Jam. 
 
 Take your black currants when they are full 
 ripe; pick them off the stalks; to a quarter of a peck 
 of your currants, when picked, put two pounds and 
 a half of raw sugar ; boil them half an hour ; then 
 put them into your jars when hot; cover them with 
 paper same as the jelly. 
 
 4 
 
 M 
 
THE FAMILY FRIEND. 
 
 98 
 
 To preserve Currants for Tarts. 
 
 Get your currants when they are dry, and pick 
 them off the stalks; to every pound and a half of 
 currants, put a pound of sugar ; take a few of your 
 currants, and bruise them to dissolve the sugar with; 
 give it a boil, and put in the remainder of the cur¬ 
 rants ; boil them twenty minutes; put them in jars, 
 with a brandy paper over them. Keep them in 
 a dry place. 
 
 To make Red Raspberry Jam. 
 
 .Let your raspberries be dry when you get 
 them, and pick out all that are mouldy; crush your 
 r&spberries with the back of a wooden spoon ; put 
 your sugar over them if you cannot boil them im¬ 
 mediately, as it will keep in the flavour ; to every 
 three quarts of raspberries put three pounds of fine 
 raw sugar; boil them half an hour over a slow fire, 
 take off all the scum, and keep stirring them from 
 the bottom; put them hot into your pots, with a 
 brandy paper over them. 
 
 To preserve Red Currants in Runches. 
 
 Tie six or seven bunches of red currants to a 
 bit of cane, about the length of your finger ; then 
 squeeze some juice out of red currants, (about half 
 
THE FAMILY FRIEND 
 
 99 
 
 a pint) and dissolve a pound of lump sugar in the 
 juice; then boil and skim it well; take your bunches 
 and hold them by the cane in your sirup, for two 
 or three minutes; take them out, and spread them 
 on a dish: keep holding them in your sirup till all 
 have been boiled once over; put a little more sugar 
 into your sirup, and boil it; then put in your cur¬ 
 rants, as before, and lay them upon a dish ; then 
 more currants, till all have been in: dip them 
 again, and they will have been doue sufficient; take 
 out your currants, and put them in glasses, but not 
 too full ; fill up your glasses with the sirup ; let 
 them stay till cold, and then put a paper dipped 
 in brandy over them/ Keep them in a dry place. 
 nooV ihvrs ■. 
 
 To preserve White Currants in Bunches. 
 
 Stone your currants, and tie them in bunches, 
 three or four stalks together, with a bit of .thread ; 
 dissolve a pound of double refined sugar in ^tter: 
 boil it, dip in your currants as beforehand spread 
 them on a dish ; dip them two or three times, lay 
 them on a dish, and press them a little ;.then sift 
 over them, when cold, some fine sugar; turn them 
 upon some writing paper, and sift more sugar over 
 them ; when it is dried a little, sift more sugafover 
 them ; if they require more sugar, it must be sifted 
 
100 
 
 THE FAMILY FRIEND. 
 
 over them; lay writing paper over the top, and 
 dry them over a slow stove. Keep them in a dry 
 place. 
 
 To preserve-Quinces whole. 
 
 Pare your quinces very thin and round ; put 
 them into a well tinned saucepan, with a new pewter 
 spoon in the middle; then fill your saucepan with 
 hard water, and put the parings over them, to keep 
 them close covered ; set them over a slow fire till 
 they are soft, and of a fine pink colour ; let them 
 stand till cold ; if your sirup be not thick you must 
 boil it again ; put them into jars, with brandy pa¬ 
 pers over them. 
 
 You may preserve quinces in quarters the 
 same way. 
 
 To preserve Kentish or Golden Pippins . 
 
 Boil the rind of a lemon very tender, then 
 lay it in water two or three days; take a quart of 
 golden pippins, pare, core, and quarter them ; 
 boil them to a strong jelly, and run it through a 
 jelly bag; then take twelve pippins, pare and 
 scrape out the cores; put two pounds of loaf sugar 
 into a stew pan, with near a pint of water ; when 
 it boils skim it, and put in your pippins, with the 
 
THE FAMILY FRIEND. 101 
 
 lemon rind cut in thin slices; let them boil fast till 
 the sugar is very thick, and will almost candy ; then 
 put in a pint of the pippin jelly, and boil them fast 
 till the jelly is clear ; then squeeze in the juice of a 
 lemon ; give it one boil, and put them in pots or 
 glasses, with lemon peel. • 
 
 TO PRESERVE 
 
 Green Gooseberries in imitation of Hops. 
 
 Take the largest walnut gooseberries you can 
 get, cut them at the stalk end in four quarters, 
 leave them whole at the bottom end ; then take 
 out all the seeds, and put five or six one in another, 
 take a needleful of strong thread, with a large 
 knot at the end ; run the needle through the bunch 
 of gooseberries, and tie a knot to fasten them to¬ 
 gether, (they resemble hops) and put cold spring 
 water into your pan, a large handful of vine leaves 
 in the bottom, and have three or four layers of 
 gooseberries, with plenty of vine leaves between 
 every layer, and over the top of your pan ; cover 
 it so that no steam can get out, and set them over 
 a slow fire ; when they are scalding hot, take them 
 off, and let them stand till they are cold ; then set 
 them on again till they are a good green ; then 
 take them off and let them stand till cold, and put 
 them in a sieve to drain ; make a thin sirup: to 
 every pint of water put in a pound of common loaf 
 
102 
 
 THE FAMILY FRIEND. 
 
 sugar, boil and skim it well; when it is half cold, 
 put in your gooseberries, and let them stand till 
 the next day ; then give them a boil once a day for 
 three days. Make a little clear sirup with loaf 
 sugar, ginger, and a little lemon peel cut very 
 fine length-ways ; skim your sirup well, and when 
 cold put it to your gooseberries. Put them in 
 glasses, and keep them for use. 
 
 To preserve green Pine Apples . 
 
 Get your pine apples before they are ripe, and 
 lay them in strong salt and water five days ; then 
 put a large handful of vine leaves in the bottom 
 of a large saucepan, and put in your pineapples; 
 fill your pan up with vine leaves, then pour on the 
 salt and water they were laid in ; cover them up 
 very close, and set them over a slow fire ; let them 
 stand till they are a fine light green; have ready a 
 thin sirup, made of a quart of water and a pound of 
 double refined sugar ; when it is almost cold put it 
 into a deep jar, and put in the pine apples; let them 
 stand a week, and take care that they are well-co¬ 
 vered with sirup ; then boil your sirup again, and 
 put it carefully into your jar, lest you break the 
 tops off your pine apples ; let them stand eight or 
 ten weeks, and give the sirup two or three boils, to 
 keep them from moulding ; let your sirupstand till 
 it is near cold before youpouriton ; when your pine 
 
THE FAMILY FRIEND 
 
 103 
 
 apples look qui te ful I and green, take them out of the 
 sirup, and make a thick sirup of three pounds of 
 double refined sugar, with as much water as will dis¬ 
 solve it; boil and skim it well ; put a few slices of 
 white ginger in it; when it is nearly cold pour it 
 upon your pine apples, tie it down with a bladder, 
 and the pine apples will keep many years and not 
 shrink: but if you put them into thick sirup at first 
 they will shrink, for the strength of the sirup draws 
 out the juice and spoils them. 
 
 N. B, It is a great fault to put any kind of 
 fruit that is preserved whole, into a thick sirup at 
 first. 
 
 •aftt-.JJ.-t:: •; 
 
 : e-do ; jt ■ 
 
 To preserve Strawberries whole. 
 
 Get the finest scarlet strawberries with stalks 
 on, before they are too ripe, then lay them sepa¬ 
 rately on a china dish ; beat and sift a little lump 
 sugar, and strew it over them ; then take a quart of 
 full ripe scarlet strawberries, crush them and put 
 them into a jar; put to them some double refined 
 sugar beat small ; cover them close, and let them 
 stand in a kettle of boiling water till they are soft, 
 and the sirup come out of them ; then strain them 
 through a bitof catgut into a tossing-pan; boil and 
 skim it well; when it is almost cold put in your 
 whole strawberries, a very few at a time; let them 
 stay in till your sirup is hot; then take them out. 
 
104 
 
 THE FAMILY FRIEND. 
 
 and spread them on a dish, then put in a few more, 
 till you have done them all ; sift over them a little 
 sugar ; when your sirup is cold put it over the fire, 
 and put them all in again as before; do not let 
 them boil, and be careful not to bruise them when 
 you take them out: You must boil up your sirup to 
 a proper thickness ; put your strawberries into 
 glasses with the stalks downwards, fill up your 
 glasses with the sirup when it is cold, tie them close 
 up, and put over them brandy papers. 
 
 To make Strawberry Jam. 
 
 Take two quarts of strawberries, pick them 
 clean, and pound fine two pounds of sugar; take 
 a gill of currant juice, boil all together on a quick 
 fire half an hour, skim it well, and pour them into 
 your pots hot: Put a brandy paper over them, and 
 tie them close up. 
 
 To preserve Apricots. 
 
 UJ 
 
 Take two dozen of fine apricots, clear from 
 spots, and not too ripe ; put a little water into the 
 pan you preserve them in, put in half a dozen, and 
 let them warm till you can take the skim off clear, 
 spread them on a dish, and sift some fine sugar 
 over them ; repeat it till you have got them all 
 done ; take a pint of water and a pound and a 
 
THE FAMILY FRIEND. 
 
 105 
 
 quarter of lump sugar, boil and skim it well, take 
 it off the fire, and let it stand awhile; then put in 
 half of your apricots, and give them a gentle boil; 
 take them out one by one, and spread them on a 
 dish; then do the same with the remainder; give 
 the sirup a boil, and put to it a little more sugar: 
 boil them as before twice more, the last time you 
 boil them, skimyour sirup well, till it is both thick 
 and clear, and when cold put it to your apricots, 
 in glass jars; put over them brandy papers, and 
 keep them in a cool dry place. 
 
 To make Apricot Marmalade . 
 
 Take your apricots when they are ripe; take off 
 tile skin, and take out the stones with a penknife ; 
 take their weight of sugar, and boil them half an 
 hour or more; rub them well with the back of a 
 spoon against your pan, when they are boiling; 
 pour them into your pots when hot, and the next 
 day put over them a paper dipped in brandy; tie 
 them up close with leather over them. 
 
 To preserve Red Gooseberries. 
 
 To every quart of rough red gooseberries, put 
 a pound of lump sugar; put your sugar into a 
 preserving pan, with as much water as will dis- 
 5 
 
 o 
 
106 
 
 THE FAMILY FRIEND. 
 
 solve it; boil and skim it well; then put in your 
 gooseberries, let them boil a little, and set them 
 by till they are cold ; then boil them till they look 
 clear, and the sirup thick ;then put them into pots 
 or glasses; cover them with brandy papers, and 
 keep them for use. 
 
 To preserve Morrello Cherries. 
 
 Get your cherries when they are full ripe; 
 take out all the stalks, and prick them with a pin ; 
 to every two pounds of cherries put a pound and a 
 half of loaf sugar; beat part of your sugar, and 
 strew it over them ; let them stand a few hours; 
 dissolve the rest of your sugar in half a pint of the 
 juice of currants, set it over a slow fire, and put 
 in the cherries with the sugar, and give them a 
 gentle scald ; let them stand all night, and give 
 them another scald ; then take them carefully out, 
 and boil your sirup till it is thick, then pour it 
 upon your cherries ; if you find it too thin boil it 
 again. 
 
 To preserve Barberries in Bunches. 
 
 Take the female barberries, some of the lar¬ 
 gest butiches, then pick the rest from the stalks, 
 put them in as much water as will make a sirup 
 
THE FAMILY FRIEND. 
 
 107 
 
 for your bunches, and boil them till they are soft; 
 then strain them through a sieve; to every pint of 
 the juiee put a pound and a half of loaf sugar, 
 boil and skim it well; to every pint of sirup put 
 half a pound of barberries in bunches, boil them 
 till they look very fine and clear, then put them 
 carefully into pots or glasses; tie brandy papers 
 over them. 
 
 r j 
 
 To preserve Damsons. 
 
 Get your damsons before they are full ripe; 
 put them into stone bottles with half their weight of 
 sugar; tie over them a calf’s bladder; put your 
 bottles in a pot of cold water ; set them on the fire ; 
 let them boil twenty minutes; then take them out, 
 and keep them in a dry place. You must not take 
 the bladders off till you want to use them. 
 
 To preserve Damsons another way. 
 
 Take half a peck of small long damsons; 
 pick off the stalks, and prick them with a pin ; 
 put them in a deep pot with two pounds of sugar, 
 and set them in a moderate oven till they are soft; 
 take them out, and let them stand two days be¬ 
 fore you boil the sirup - boil up your sirup with 
 
108 
 
 THE FAMILY FRIEND. 
 
 two pounds more sugar, till it is clear and thick ; 
 then put in your damsons, and give them a boil 
 for a few minutes; put them into pots, and put a 
 brandy paper over them, and tie a bladder over it. 
 Keep them in a dry place. 
 
 To preserve Magnum JBonum Plums. 
 
 Take the large yellow plums; put them in a 
 pan full of spring water, set them over a slow fire, 
 and keep putting them down with a spoon, till you 
 find the skin will come off; then take them up, and 
 takeoff the skin with a penknife; put them in a 
 fine sirup, and give them a gentle boil; then take 
 them off, and keep turning them pretty often in 
 the sirup, or the outside will turn brown ; when 
 they are quite cold, set them over the fire again ; 
 boil them five or six minutes ; then take them off, 
 and turn them in the sirup very often till they are 
 near cold ; then take them out, and lay them sepa¬ 
 rately on a flat china dish ; strain the sirup through 
 a rag, and add to it the weight of your plums of 
 fine loaf sugar, boil and skim it well; then put in 
 your plums; boil them till they look clear ; then 
 put them into jars or glasses; cover them well 
 with the sirup, or they will lose their colour ; put 
 brandy papers over them. 
 
THE FAMILY FRIEND. 
 
 109 
 
 * t . . , . n .... .. .. , » 
 
 To preserve Wine Sours. 
 
 Take the finest wine sours; pick off the stalks, 
 and run a pin down the seam, skin deep, sift over 
 them some sugar ; put them in a jar with half their 
 weight of sugar, and set them in a pan of water to 
 stew ; do not let them be too soft; let them stand 
 till the next day; then pour the sirup from the 
 plums, and boil it with a little more sugar ; let it 
 stand another day, and then give the plums a boil; 
 then boil up your sirup to a proper thickness ; let 
 it stand till near cold, and then pour it on your 
 plums ; put them in jars, with brandy papers over 
 them, and a bladder over that. 
 
 To preserve Peaches. 
 
 Get the largest peaches before they are too 
 ripe; rub off the lint with a cloth ; then run them 
 down the seam with a pin, skin deep; boil them 
 in a thick sirup, and drain them very well till they 
 are rather dried ; put them in a jar, and fill it up 
 with French brandy. Tie them up close, and keep 
 them for use. 
 
 To make JBullace Cheese. 
 
 Take your bullaces when they are full ripe ; 
 put them into a pot; to every quart of bullaces 
 
110 
 
 THE FAMILY FRIEND 
 
 put a quarter of a pound of loaf sugar; let them 
 stay in the oven till they are soft; then rub them 
 through a hair sieve ; to every pound of pulp add 
 half a pound of loaf sugar beat fine ; then boil it 
 an hour and a half over a slow fire, stirring it all 
 the time, then pour it into potting pots, and tie 
 brandy papers over them ; keep them in a dry 
 place ; when it has stood a lew months it will cut 
 very bright and fine. 
 
 You may make sloe cheese the same way. 
 
 To dry Cherries. 
 
 Take Kentish cherries, stone them, and to 
 every pound of cherries put a pound and a quarter 
 of fine sugar ; beat and sift it over your cherries, 
 and let them stand all night; take them out of the 
 sugar, and to every pound of sugar put two spoon¬ 
 ful of water, boil and skim it well, then put in 
 your cherries, and let your sugar boil over them ; 
 the next morning strain them, and to every pound 
 of the sirup put half a pound more sugar ; let it 
 boil a little thicker ; then put in your cherries, and 
 let them boil gently ; the next day strain and dry 
 them in a stove, and turn them every day. 
 
 To make Violet Cakes. 
 
 Take the finest violets you can get, pick off 
 the leaves; beat the violets fine in a mortar, with 
 
THE FAMILY FRIEND. 
 
 Ill 
 
 the juice of a lemon ; beat and sift twice their 
 weight of double refined sugar; put your sugar and 
 violets into a silver saucepan or tankard, set it 
 over a slow fire, and keep stirring it gently till all 
 your sugar is dissolved; if you let it boil it will 
 discolour your violets; drop them on a china plate; 
 when you take them off, put them in a box with 
 paper between every layer. 
 
 To dry Green Gage Plums. 
 
 Make a thin sirup of half a pound of loaf sugar, 
 and skim it well; slit a pound of plums down the 
 seam, and put them into the sirup; keep them scald¬ 
 ing hot till they are tender; you must cover them 
 well with sirup or they will lose their colour; let 
 them stand all night, then make a rich sirup; to a 
 pound of double refined sugar, put two spoonful 
 of water, skim it well, and boil it almost to a candy; 
 when it is cold, drain your plums out of the first 
 sirup, and put them into the thick sirup; be sure to 
 let the sirup cover them ; set them on the fire to 
 scald till they look clear ; take them out after they 
 have been in a few days, and dry them in a stove ; 
 turn them once a day till they are dry. 
 
 To Candy Ginger. 
 
 Beat two pounds of fine loaf sugar, put a pound 
 
112 
 
 THE FAMILY FRIEND. 
 
 in a tossing-pan, with as much water as will dis¬ 
 solve it, with one ounce of race ginger, gra*ed 
 fine; stir them well together over a very slow (ire 
 till the sugar begins to boil, then stir in the other 
 pound, and keep stirring it till it grows thick ; 
 then take it off the fire, and drop it in cakes upon 
 earthen dishes ; set them in a warm place to dry, 
 and they will look white, and be very hard and 
 bitter. 
 
 To preserve Oranges. 
 
 Take Seville oranges free from spots, cut a 
 piece off the top, about the size of a shilling ; cut 
 them like a pine, with a penknife, and take out 
 the inside very carefully, but not too near; put 
 them in a pot with salt and water; let them stand 
 all night or longer; boil them in a large well tin¬ 
 ned saucepan, and wrap them in linen cloths be¬ 
 fore you put them in ; let them boil three hours ; 
 have ready two pounds of lump sugar, boil it with 
 three gills of water pretty thick ; put in three or 
 four oranges, let them boil ten minutes, and keep 
 turning them with a spoon ; when they look clear 
 put them in separate jars; boil your sirup after you 
 have taken out the oranges, and skim it well; let 
 it stand till cold, and then put it to your oranges ; 
 the next day put over them brandy papers, and 
 tie them close with either leather or a bladder. 
 

 THE FAMILY FRIEND. 
 
 i 13 
 
 To make Clotted Cream. 
 
 Take a quart of good cream, put to it one 
 spoonful of earning ; when it comes to a curd 
 break it very carefully with a silver spoon ; lay it 
 upon a sieve to drain a little; put it into a china 
 soup plate, and pour over it some good cream, 
 with the juice of raspberries, damsons, or any fruit 
 to make it a fine pink colour: sweeten it to your 
 taste, and lay a few strawberry leaves round it. It 
 is proper for a middle dish at supper, or a .corner 
 at dinner. 
 
 To make Steeple Cream with Wine Sours. 
 
 Take one pint of strong clear calf’s foot jelly, 
 the yolks of four hard boiled eggs, pounded in a 
 mortar exceeding fine, with the juice of a Seville 
 orange, and as much double refined sugar as will 
 make it sweet; when your jelly is warm put it in, 
 and keep stirring it till it is cold and grows as thick 
 as cream ; then put it into jelly glasses; the 
 next day turn it out into a dish with preserved wine 
 sours ; stick a sprig of myrtle in the top of every 
 cream, and serve it up. 
 
 Lemon Cream with Peel. 
 
 Boil a pint of cream ; when it is half cold put 
 
 p 
 
114 t 1 he family friend. 
 
 in the yolks of four e gg s, and stir it till it is cold ; 
 then set it over the fire with four ounces of loaf 
 sugar, add a tea spoonful of grated lemon peel; stir 
 them till it is pretty hot 5 take it off the fire, and 
 put it in a basin to cool ; when it is cold put it in 
 sweetmeat glasses lay over them lemon peel cut 
 like straw'SkH— t “-Jt is proper to be put on a bottom 
 salver among jellies and whips. 
 
 To make a Trifle. 
 
 Take a quarter of a pound of macaroons, put 
 them in thfe bottom of a china dish, with two glasses 
 of white wine, and half a glass of brandy; make a 
 custard to put upon the macaroons: make it of a 
 pint of cream; put it in a clean saucepan , and make 
 it hot; ha ve ready the yolks of six eggs beat with a 
 little sugar ; put in your eggs when it is hot) and 
 stir it one way till it is Very hot, but not to boil ; 
 sweeten it to your taste, and when cold pour it 
 upon your macaroons; then take half a pint of 
 new milk, a pint of cream, add rub a lump of sugar 
 on the rind of a lemon, to taste your froth ; take a 
 chocolate mill and froth it; take off your froth as 
 it rises, and lay it upon a sieve to drain; lay it upon 
 your trifle, artd heap it up as high as yob can ; before 
 you send it to the table strew over it morell comfits. 
 It is proper for a middle dish. 
 
THE FAMILY FRIEND. 
 
 11$ 
 
 To make Rice Cheesecakes. 
 
 Boil four ounces of rice with a stick of cinna¬ 
 mon till soft; then drain it through a sieve; put in 
 half a pound of butter, and crush it with the back 
 of a spoon ; put in four eggs, six ounces of sugar, 
 half a pint of cream, a nutmeg grated, and half a 
 glass of ratifia water, or brandy : bake them in tins, 
 with a good paste under them. 
 
 To pot Venison. 
 
 Take four or six pounds of venison ; if stale, 
 wash it with vinegar, and let it be well dried ;then 
 cut it in pieces, and dry it again; put it in a pot, 
 with a pound of butter, some mace, salt, and a few 
 cloves; cover it close up, set it in a kettle of water, 
 and let it boil four or five hours; take it out, drain 
 it well, and take off all the skim; pound it in a 
 mortar, and put a little of the fat to it as you pound 
 it; season it to your taste, and put it in potting pots; 
 when cold, put over it clarified butter. 
 
 To pot Veal. 
 
 Cut a fillet of veal, and put it in a'pot, set it 
 over the fire to stew three hours, with a pound of 
 
116 
 
 THE FAMILY FRIEND. 
 
 butter, pepper, mace, and salt; (if you send it to 
 the oven put over it a paper, and then a paste ;) 
 when it is stewed drain the meat from the gravy 
 very well, and clear off the fat to put to your 
 meat; when you pound it season your veal a little 
 more ; pound it very well, and keep putting to it 
 a little of your butter; put it very close down in 
 your pots, and Jay a weight over them; the next 
 day put clarified butter over them. 
 
 To pot Marble Veal. 
 
 Boil a dried tongue until tender ; skin and cut 
 it as thin as possible, and beat it exceeding well 
 with butter and a little mace; have ready your 
 veal stewed and beaten as before; then put some 
 veal into your potting pots, and then some tongue, 
 and so fill your pots ; lay a weight on them till the 
 next day, and then pour clarified butter over them. 
 
 To pot Beef. 
 
 Take three or four pounds of a rump of beef; 
 put it down in the pot, with three quarters of a 
 pound of butter or marrow, with cloves, and a lit¬ 
 tle cayenne; put it in a pan of water, and let it 
 stew five hours; drain your meat well from the 
 gravy, and season it with mace, nutmeg, and salt; 
 
r 
 
 
 THE FAMILY FRIEND 
 
 117 
 
 and a little cayenne; pound it very well, and 
 keep putting to it a little of your fat; put it in 
 pots, and pour clarified butter over it as before. 
 
 To collar a Breast of Veal. 
 
 Bone your veal, and rub it a little, then rub 
 it over with the yolk of an egg, strew all over it a 
 
 little beaten mace, nutmeg, pepper, salt, a large 
 
 handful of parsley chopped small, with a few sprigs 
 of sweet marjoram, a little lemon peel cut exceed¬ 
 
 ing fine,and oneanchovy, washed,boned,chopped 
 
 small, and mixed with a few bread crumbs; then 
 roll it up very tight, bind it with a fillet, and wrap 
 it in a clean cloth ; then boil it two hours and a half 
 in soft water ; when it is enough hang it up by one 
 end, and make a pickle for it: to one pint of salt 
 and water put half a pint of vinegar; when you 
 send it to the table cut a slice off one end: garnish 
 with pickles and parsley. 
 
 To collar a Calf's Head. 
 
 Take a calf's head with the skin on, and dress 
 off the hair, then rip it down the face, and take 
 out all the bones carefully from the meat, and steep 
 it in warm blue milk, till it i» white ; then lay it 
 flat, and rub it with the white of an egg, and strew 
 
THE FAMILY FRIEND. 
 
 118 
 
 over it a tea spoonful of white pepper, two or three 
 spoonful of beaten mace, and one nutmeg, a spoon¬ 
 ful of salt, two scores of oysters chopped small, half 
 a pound of beef marrow, and a large handful of 
 parsley ; lay them all over the inside of the head, 
 cut off the ears, and lay them in a thin part of the 
 head, roll it up tight, bind it with a fillet, and wrap 
 it up in a clean cloth; then boil it two hours, and 
 when it is nearly cold, bind it up with a fresh fillet, 
 and put it in a pickle made as above, and keep it 
 for use. 
 
 To pot all kinds of small Birds. 
 
 Pick and gut your birds, dry them well with 
 a cloth, and season them with mace, pepper, and 
 salt; put them into a ppt with butter, tie paper over 
 your pot, and stew them in a moderate oven ; when 
 they come out drain the gravy from (hem, and put 
 them into potting pots; when cold, cover them with 
 clarified butter. 
 
 To pot Pigeons. 
 
 Clean your pigeons very well, and cut off the 
 pinions; dry them very clean, and season them 
 well with pepper and salt, and a little nutmeg; 
 put a lump of butter in the inside of every pigeon $ 
 put them into a pot with butter over them, tie them 
 
THE FAMILY FRtEND. fit) 
 
 down, and set (hem in a moderate oven ; whvbft 
 they come from the oven, drain them well from the 
 gravy, and season them a little more; put them in 
 your pots, and when cold cover them with clarified 
 butter. 
 
 To pot a Hare. 
 
 Hang up your hare with the skin on for three 
 or four days, then take it down and case it; cut it 
 up as lor eating, and put it in a pot, with mace, 
 pepper, and salt; put a pound of butter over it, 
 and stew it in an oven; when enough, take the 
 meat from the bones, and season it a little more, 
 adding cayenne and a few cloves; beat it very 
 well in a mortar, and then put it in potting pots 
 very close down; let it stand till cold, and then 
 pour over it clarified butter. Keep it in a dry 
 place. 
 
 To collar a Pig. 
 
 Take your pig and dress it very well; wash 
 and dry it clean ; take a sharp knife, rip it open, 
 and take out all the large bones ; rub it well with 
 pepper, salt, and mace; take a handful of parsley 
 and some sage leaves, chop them very small, and 
 lay them in the inside of the pig, and roll it tip 
 tight; bind it Very well with a long fillet, then fill 
 
120 
 
 THE FAMILY FRIEND 
 
 your boiler with soft water, and put in halt a hand¬ 
 ful of.salt, a pint of vinegar, some mace and pep¬ 
 per corns, and ten cloves, with a bunch of sweet 
 herbs; when it boils put in your pig, and let it boil 
 slowly for two hours; if it requires the fillet a little 
 tighter, you must tighten it before you hang it up ; 
 let it drain and stay till cold; then put it in an 
 earthen pot, with the liquor it was boiled in: when 
 you send it to table cut a slice off the end. 
 
 To make Mock Brawn. 
 
 Take a belly piece of pork, and the head and 
 feet of a young porkling; salt it, lay on a little 
 saltpetre, and let it stay a few days; split the head 
 and feet,and boil them till they are very tender; 
 take out all the bones, and lay the meat on the 
 piece of pork ; put in two cow heels, and sprinkle 
 over them a little spices; roll it up tight, and boil it 
 slowly for three hours; hang it up till the next morn¬ 
 ing, and put it in pickle the same as for any thing 
 collared. 
 
 To make an Almond Posset. 
 
 Grate the crumb of a penny loaf very fine, 
 pour a pint of boiling milk upon them, and let 
 them stand two or three hours; then beat it ex¬ 
 ceeding well; add to it four ounces of almonds 
 blanched and beat as fine as possible, with rose 
 
THE FAMILY FRIEND. 121 
 
 water, and a quart of good cream ; mix them all 
 well together, and set them over a slow fire ; boil 
 them a quarter of an hour; set them to cool, and 
 beat the yolks of four eggs, and mix with your 
 cream; when it is cold, sweeten it to your taste; 
 then stir it over a slow fire till it grows pretty 
 thick, but do not let it boil, or it will curdle; then 
 put it in a china bowl, and send it up with a few 
 macaroons to swim on the top. It is proper for a 
 top dish at supper. 
 
 To mull Wine. 
 
 Put a pint of new milk to a pint of wine; 
 sweeten it to j our taste, and grate in some nutmeg ; 
 let it be a little hot; beat in the yolks of four eggs 
 with a little wine, and put it to your milk and 
 wine ; pour it backwards and forwards to keep it 
 of a fine froth, and set it a little on the fire to make 
 it pretty hot; send it up in a basin, with some toast 
 upon a plate. 
 
 To mull Ale. 
 
 Take a pint of good strong ale, and put in a 
 little nutmeg and sugar; set it on the fire to be 
 made hot; beat two eggs in a little cold ale, pour 
 it into your hot ale backwards and forwards; set it 
 on the fire a little, and continue to do so till it is 
 quite hot; send it up as before. 
 
 6 Q 
 
THE FAMILY FRIEND. 
 
 122 
 
 To make Wine Whey. 
 
 Take a pint of skimmed milk, and to half a 
 pint of water put half a pint of wine in a jug; pour 
 your milk and water boiling hot upon it, with a lit¬ 
 tle lump sugar, and a slice of lemon ; the curd will 
 be in a lump, and you must pour the whey from it. 
 
 To make Cream of Tartar Whey. 
 
 Set a pint of blue milk over the fire; when it 
 begins to boil, put in two tea spoonful of cream of 
 tartar, take it off the fire, and pour it into a basin. 
 Drink it new milk warm. 
 
 To make Beef Tea. 
 
 Take a pound of lean beef, cut it in thin slices, 
 put it in a jar, and pour a quart of boiling water 
 upon it; cover it up close, to keep in the steam. 
 It must be drank new milk warm, and is very good 
 fora weak constitution. 
 
 To make Chicken Broth. 
 
 Skin a chicken, and boil it in two quarts of 
 water, with a little mace and a crust of white bread ; 
 boil it to half the quantity, and take off the fat; 
 send it up in a basin, with a little dry toast. 
 
THE FAMILY FRIEND. 
 
 123 
 
 To make Groat Gruel. 
 
 Boil half a pint of groats in three pints of water, 
 or more, as you would have your gruel for thick¬ 
 ness, with a blade or two of mace, take it off the 
 fire, put to it a quarter of a pound of currants, 
 washed well; put it in a china bowl, and a toast of 
 bread round, cut in long pieces. 
 
 To make Sago Gruel. 
 
 Take four ounces of sago, wash it in warm water, 
 and set it over the fire, with two quarts of water and 
 a stick of cinnamon ; keep skimming it till it grows 
 thick and clear; when your sago is enough, take 
 out the cinnamon and put in a pint of red wine ; if 
 you would have it very strong, put in more, and 
 sweeten it to your taste; then set it over the fire to 
 warm, but not to let it boil after the wine is put 
 in,as it weakens the taste, and makes the colour not 
 so deep a red ; pour it into a tureen, and put in a 
 slice of lemon when you send it to table. It is pro¬ 
 per for a top dish for supper. 
 
 To make Raisin Wine. 
 
 Take a wine or a brandy cask to put your 
 raisins in ; to every gallon of water put six pounds 
 of raisins picked very clean from the stalks; keep 
 stirring it every day for six weeks, then make up 
 
THE FAMILY FRIEND. 
 
 124 
 
 your cask with clay for eight months; then bottle 
 it off; the longer you keep the wine the better it 
 will be. You may use the raisins after for either 
 distilling or making a small wine of. 
 
 To make Cowslip Wine. 
 
 Boil six gallons of water, and to every gallon 
 put three pounds of loaf sugar, boil and skim it very 
 well; put it in the tub you intend to work it in ; 
 when cold squeeze in some lemons and oranges, 
 then putin three pecks of cowslip pips,and a spoon¬ 
 ful of barm upon a bit of white toast, let it work 
 two or three days, put it in the barrel with some 
 lemon peel; when it has done working fasten it up 
 for two or three months, then bottle it off, and put 
 a little brandy into every bottle. 
 
 To make Blackberry Wine. 
 
 Gather your blackberries when they are full 
 ripe; take twelve quarts, and crush them with your 
 hand : boil six gallons of water with sixteen pounds 
 of brown sugar, a quarter of an hour, skim it well; 
 put into your cask six pounds of Malaga raisins, 
 then pour the wine into the cask, with one ounce of 
 isinglass, which must be dissolved in a little cider; 
 stir it all up together, close it up and let it stand 
 six months, then bottle it. 
 
THE FAMILY FRIEND 
 
 125 
 
 To make Birch Wine. 
 
 To every gallon of birch water put three pounds 
 of sugar; work it three or four days in a tub, put¬ 
 ting in a little wine upon a toast; stir it every day 
 in the tub, then rinse your barrel with a little brandy, 
 and put in your water and sugar, with a pound of 
 raisins to every gallon ; dissolve two pennyworth of 
 isinglass and put it in; stir it every day for a fort¬ 
 night, and make it up for six months, then bottle it. 
 
 You may either boil the sugar and water, or 
 make it without boiling at all. 
 
 To make Orange Wine. 
 
 Take six gallons of water, and three pounds of 
 fine sugar to every gallon; boil it three quarters of 
 an hour: when boiling, put in the whites of two 
 eggs to make the scum rise; skim it well, and when 
 it is cold enough for working, put in three spoonful 
 of barmy and the peel and juice of fifty oranges ; 
 work it two days and a night, and then make it up 
 in your barrel. Bottle it at four months old. 
 
 To make Red Currant Wine. 
 
 Take five quarts of red currants, full ripe; 
 bruise and take all the stalks from them ; to every 
 
126 
 
 THE FAMILY FRIEND. 
 
 five quarts of fruit put a gallon of water and a quart 
 of raspberries; to every gallon of liquor put three 
 pounds of sugar ; boil your sugar and water, and 
 put in two whites of eggs, and skim it well; when 
 cold, strain in your fruit through a hair sieve ; dis¬ 
 solve a little isinglass and put in. Put your liquor 
 into the barrel, and when you make it up, put in a 
 quart of brandy. Keep it until fine, then bottle 
 it. 
 
 To make Gooseberry Wine. 
 
 Take twelve quarts of good ripe gooseberries, 
 stamp them, and put to them twelve quarts of 
 water, and fifteen pounds of sugar; let them stand 
 three days, and stir them twice every day ; then put 
 it into your cask, with half an ounce of isinglass 
 dissolved ; clay up your barrel, and let it stay two 
 months, then botile it. 
 
 To make Hahn Wine. 
 
 Boil twelve quarts of water; put to it nine 
 pounds of sugar, skim it well, and take it off to 
 cool ; put it in the vessel you intend to keep it in, 
 and put to it a pound and a half of the tops of 
 balm, shred a little; let it work twenty-four hours, 
 stirring it every two hours, putting in a little barm ; 
 close it up in a barrel, and bottle it in ten or 
 twelve weeks. 
 
THE FAMILY FRIEND. 
 
 127 
 
 To make Mulberry Wine. 
 
 Take your mulberries when they are full ripe, 
 beat them in a marble mortar; to every quart of 
 berries put a quart of water, rub them very well 
 with your hands into a tub, let them stand all night, 
 and strain them through a sieve; to every gallon 
 of water put three pounds of sugar, and when the 
 sugar is dissolved put it into your barrel ; take two- 
 pennyworth of isinglass and chop it in pieces, put 
 to it a little wine, and let it stand within the air of 
 the fire all night; take the whites of two eggs, beat 
 them very well, then put them to the isinglass, mix 
 them well together, and put them into your barrel, 
 stirring it about when it is put in; do not let it be 
 too full, nor bung it close at first; set it in a cool 
 place, and bottle it when fine. 
 
 To make Sirup of Mulberries. 
 
 lake the mulberries when they are full ripe, 
 break them very well with your hand, and drop 
 them through a flannel bag; to every pound of 
 juice take half a pound of loaf sugar ; boil and 
 skim it well all the time it is boiling; when (the 
 scum has done rising it is enough; when it is cold 
 bottle it, and keep it for use. 
 
 You may make raspberry sirup the same way. 
 
128 
 
 THE FAMILY FRIEND 
 
 To make Elder Wine. 
 
 Take twenty pounds of Malaga raisins, picked 
 from the stalks, and twenty quarts of water; boil 
 your water, and let it be cold again; then put in 
 your raisins, with six pounds of sugar, and six 
 quarts of elder juice, a little ginger, and some juice 
 of sloes, to give it a roughness; when it has done 
 fermenting make up the cask for three months, and 
 keep it in a dry place, then bottle it off. 
 
 To make Gooseberry Vinegar. 
 
 Boil eight gallons of water with twelve pounds 
 of brown sugar, boil and skim it well, let it stand 
 till cold ; gafher your gooseberries when full ripe, 
 and bruise them; to every quart of mash put three 
 quarts of water, put it to your sugar and water, 
 and let it stand twenty-four hours; then strain it; 
 put it in a barrel, and the day following close up 
 the barrel. Keep it in a dry place. 
 
 One gallon of gooseberries yields two quarts 
 of mash. 
 
 To keep French Beans. 
 
 $ Gather your beans when full dry and not too 
 old ; put them in an earthen jar, in layers of the 
 beans, and then of salt; let your last layer be salt; 
 put a flag on the top, and set them in a dry cellar. 
 
THE FAMILY FRIEND. 129 
 
 To keep French Beans another way. 
 
 Make a strong salt and water that will bear 
 an egg; set it on the (ire; when it boils put iti 
 your beans, and boil them five or six minutes; take 
 them out, and lay them on a sieve; put to your salt 
 and water a little bay salt, boil it ten minutes, skim 
 it well, and pour it into an earthen jar to cool and 
 settle; put your beans into a narrow stopped jar, 
 and pour the clear liquor over them; tie a calf’s 
 bladder over them that no air may get in. Put 
 them in salt and water the night before you use 
 them, to take out the saltness. 
 
 To keep Mushrooms to eat like fresh ones. 
 
 Wash large buttons as you would for stewing, 
 and lay them on sieves with the stalks upwards; 
 strew over them some salt to fetch out the water; 
 when they are drained, put them in a pot, and set 
 them in a cool oven for an hour; then take them 
 carefully out, and lay them to cool and drain; boil 
 the liquor that comes out of them with a blade of 
 mace, and boil it half away; put your mushrooms 
 into a clean jar well dried ; when the liquor is cold 
 cover your mushrooms in the jar with it, and pour 
 over it rendered suet; tie a bladder over it, and set 
 them in a dry place, where they will keep very 
 well most of the winter. 
 
 6 
 
 R 
 
THE FAMILY FRIEND 
 
 130 
 
 When you use them, take them out of the liquor, 
 pour over them boiling milk, and let them stand 
 an hour, thicken them with dour and butter, and be 
 careful you do not oil them; then beat the yolks of 
 two eggs with a little cream, and put it in, but do 
 not let it boil after the eggs are in ; lay untoasted 
 sippets round the inside of the dish and serve them 
 up ; they will eat near as good as fresh gathered 
 mushrooms; if they do not taste strong enough, 
 put in a little of the liquor; this is a valuable liquor, 
 and it will give all made dishes a flavour like fresh 
 mushrooms. 
 
 To keep Mushrooms another way. 
 
 Scrape large flaps, peel them, take the inside 
 out, and then boil them in their own liquor and a 
 little salt; then lay them on tins, set them in a cool 
 oven, and repeat them till they are dry ; put them 
 in clean jars, tie them close down, and they will 
 eat very good. 
 
 To dry Artichoke Bottoms. 
 
 Pluck your artichokes before they are full 
 grown ; boil them till the leaves will come easily 
 out, and then dress and dry them in a cool oven ; 
 you must hold them up to the light, and if you can 
 see through them they are dry enough ; put them 
 in paper bags, and hang them up. 
 
THE FAMILY FRIEND. 
 
 131 
 
 To bottle Damsons. 
 
 Take your damsons when they are just turned 
 colour, put them in wide-necked bottles, and tie 
 a bladder over them; set the bottles in dry sand, 
 and they will keep till spring. 
 
 To bottle Goosebert'ies. 
 
 Pick green walnut gooseberries, fill your bot¬ 
 tles, and then fill them up with spring water; put 
 a cork loose in, and set them in a copper of water 
 till they are quite hot through ; then take them out, 
 and let them stay till the next day; cork them, and 
 tie a bladder over the top, and keep them in a 
 dry cool place. 
 
 To bottle Cranberries. 
 
 Gather your cranberries when they are quite 
 dry, pick and bottle them, cork them close, and 
 set them in a dry cool place. 
 
 To bottle green Currants. 
 
 Gather your currants when the sun is hot upon 
 them; strip them from the stalks, and put them into 
 dry bottles; set them in dry sand, and they will 
 keep till spring. 
 
THE FAMILY FRIEND. 
 
 132 
 
 To pickle Walnuts. 
 
 Gather your walnuts when the sun is upon 
 them, and before the shell is hard, which you may 
 know by running a pin into them ; put them into 
 a strong salt and water for nine days, stirring them 
 twice a day, and change the salt and water every 
 three days; then put them into a hair sieve, and 
 let them stand in the air till they turn black; then 
 put them into strong stone jars, and pour boiling 
 alegar over them; cover them up, and let them 
 stand till cold ; then boil the alegar three times 
 more, and let it stand till it is cold betwixt each 
 time ; then take as much fresh alegar as will cover 
 them, boil it up with pepper, cloves, and gin¬ 
 ger, a little bag of mustard seed, and a head of 
 garlic; pour it over your walnuts, and let them 
 stand till cold ; then tie them over with a blad¬ 
 der, and in two months they will be ready for 
 use. 
 
 To pickle Samphire. 
 
 Wash your samphire in sour beer, and put it 
 in a large brass pan ; dissolve in sour beer a little 
 bay salt, and twice the quantity of common salt, 
 put it to your samphire, and fill up your pan 
 with sour beer; cover it very close, and set it 
 over a slow fire till it is a fine green ; then put it 
 in a hair sieve to drain ; put it in jars, and boil 
 
THE FAMILY FRIEND 
 
 133 
 
 white wine vinegar, with ginger, pepper-corns, 
 and a few cloves; pour it hot upon your samphire, 
 and when cold tie it close down. 
 
 To pickle Mangoe. 
 
 Take the largest cucumbers you can get, chuse 
 them a fine green, and heavy, (as those have the 
 less seeds in) cut a piece out of the side, and take 
 out the inside very carefully with an apple-scope, 
 and put them into a large pot with strong salt and 
 water ; keep stirring them-twice a day till they are 
 yellow ; then take some fresh salt and water, and 
 scald them twice or thrice a day, till they are a 
 good green ; take a little alegar and give them a 
 scald, and whilst they are scalding prepare the 
 seasoning : Take a pound of brown mustard seed, 
 a pound of shalots, two ounces of beaten ginger, 
 a little horseradish cut fine, half an ounce of cloves, 
 half an ounce of mace, two ounces of pepper-corns, 
 and a head of garlic; fill up your cucumbers, and 
 sew in the pieces belonging to each; tie them with 
 Holland twine, and then put them in your jars. 
 Take as much strong beer alegar as will cover 
 them, and put in part of your ginger and pepper; 
 boil it, and if any of your seasoning is left, put it 
 in a bag, and boil it with your alegar; pour it hot 
 upon your mangoes, and when cold tie them 
 close up. 
 
134 
 
 THE FAMILY FRIEND. 
 
 To pickle Beet Roots. 
 
 Take red beet roots, and boil them till they are 
 tender ; then take the skins off, cut them in slices, 
 and gimp them in the shape of leaves, or what 
 form you please, and put them into a jar; then take 
 as much vinegar as will cover them, and boil it with 
 a little mace, a race of ginger sliced, and a few 
 slices of horseradish ; pour it hot upon your roots, 
 and tie them down. They are a very pretty gar¬ 
 nish for made dishes. 
 
 To pickle Elder Buds. 
 
 Get your elder buds when they are the size of 
 hop buds, and put them into strong salt and water 
 for nine days; stir them two or three times a day ; 
 then put them into a brass pan, cover them with 
 vine leaves, and pour the water on which they came 
 out of; set them over a slow fire till they are quite 
 green; then make a pickle for them, of alegar, a 
 little mace, a few shalots, and some ginger sliced ; 
 boil them a few minutes, and pour it upon your 
 buds; tie them down, and keep them in a dry 
 place for use. 
 
 To pickle Barberries. 
 
 Get your barberries before they are full ripe; 
 pick out the leaves and the dead stalks; then put 
 
THE FAMILY FRIEND 
 
 135 
 
 them into jars, with a large quantity of salt and 
 water, and tie them down with a bladder. 
 
 N. B. When you see your barberries scum over, 
 put them into fresh salt and water; they need no 
 vinegar, their own sharpness is sufficient to keep 
 them. 
 
 To pickle Cucumbers in slices. 
 
 Oet your cucumbers large before the seeds are 
 i ipe; slice them a quarter of an inch thick, then lay 
 them on a hair sieve, and betwixt every lay put a 
 shalot or two; throw on a little salt, and let them 
 stand four or five hours to drain; then put them into 
 a stone jar; take as much strong alegar as will 
 cover them, boil it fi ve minutes with a blade or two 
 of mace, a few white pepper-corns, a little ginger 
 sliced, and some horseradish scraped ; then pour 
 it boiling hot upon your cucumbers, and let them 
 stand till they are cold ; do so two or three times 
 more, let it grow cold betwixt every time, then tie 
 them down with a bladder for use. 
 
 To pickle Cucumbers. 
 
 ■Take the smallest cucumbers you can get, and 
 as free from spots as possible; put them into strong 
 salt and water till they are quite yellow, and stir 
 
136 
 
 THE FAMILY FRIEND. 
 
 them twice every day at least, to prevent them 
 being soft; take some fresh salt and water, boil it, 
 and pour it over your cucumbers, aud let it stand 
 till cold ; then boil your salt and water again, and 
 pour it over them, and keep doing so till they are 
 a fine green $ then put them into a hair sieve to 
 drain; make a pickle for them, of some good alegar, 
 a little mace, a few cloves, one ounce of ginger, 
 cut in slices, the same of black pepper, and a little 
 horseradish; boil it, and pour it hot upon your 
 pickles; when cold, tie them down with a bladder, 
 and keep them for use. 
 
 To pickle Kidney Beans. 
 
 Get your beans when they are young and small; 
 put them into a strong salt and water for a few days, 
 and stir them twice or three times every day ; then 
 put them into a brass pan, with vine leaves both 
 under and over them; pour on them the water 
 they came out of; cover them close, and set 
 them over a slow fire till they are a fine green; 
 put them into a hair sieve to drain, and make a 
 pickle for them of good alegar; boil it five or six 
 minutes with a little mace, Jamaica pepper, long 
 pepper, and a race or two of ginger sliced, then 
 pour it hot upon the beans, and tie then* down with 
 a bladder. 
 
the family friend. 157 
 
 To pickle Onions. 
 
 Peel the smallest onions you can get, and put 
 them into salt and water for two or three days, 
 changing the water every day 5 i put them in jars, 
 and pour boiling salt and water over them two or 
 three times : have some good vinegar, boil it with 
 ginger, white pepper, and mace; when the vinegar 
 is cold pour it upon the onions; if you like th&taste 
 of bay leaves, put a few into every jar, and a spoon¬ 
 ful of oil when you make it up; tie bladders ovefc 
 them. If you wish to have them very white, you 
 must have double distilled vinegar. 
 
 To make Indian Pickle. 
 
 Take a few white cabbages, cut them in slices; 
 half a dozen cauliflowers, cut them in pieces; a 
 few codlin apples, kidney beans, radish pods, a 
 few nasturtiums, some small cucumbers, shalots or 
 onions, green plums if you have them; put them 
 into a large earthen pot, with a quantity of salt 
 between every layer; cover them well with salt, 
 and let it stand a day or two till it is quite sodden; 
 take it out, and put it in hair sieves for three days 
 to dry before the fire, or in the sun ; put it into a 
 large stone jar, and between every layer put in a 
 handful of mustard seed ; take as much strong 
 alegar as will cover it well, boil it with two ounces 
 of black pepper, one of long pepper, two ouuces 
 6 s 
 
138 
 
 THE FAMILY FRIEND. 
 
 of ginger, either cut or beat, half an ounce of cloves, 
 a spoonful of cayenne, and one ounce of turmeric; 
 pour it hot upon your pickle, and the next day 
 boil it again, adding more alegar to it, and a few 
 heads of garlictie it close down, and keep it well 
 covered with alegar. You may put to it any thing 
 that comes in season, only salt it in the same man* 
 ner as before. 
 
 To pickle Mushrooms white. 
 
 - i.3 
 
 Take small buttons fresh gathered ; take a piece 
 of flannel, and wet one part of it in milk and water, 
 and rub them till they are white, and put them into 
 milk and water as you do them, until you have 
 done them all ; then take some fresh milk and 
 water, and set it over the fire ; put the mushrooms 
 in, and let them steam a little over the fire; take 
 them out carefully into sieves, and then spread them 
 whilst hot upon flannels, and cover them close up 
 to keep in the steam, until the pickle is ready.— 
 Take as much double distilled vinegar as will cover 
 them well, boil it with a little mace, white pepper¬ 
 corns, and white ginger; put your mushrooms into 
 pint bottles with wide necks, aud fill up your bot¬ 
 tles with the pickle; when quite cold, put a spoon¬ 
 ful of sweet oil into every bottle; cork your bottles 
 and tie a bladder over them. 
 
 They will look the best in clear flint bottles. 
 
THE FAMILY FRIEND. 
 
 139 
 
 To pickle Mushrooms brown. 
 
 Take buttons, and rub them with a flannel 
 dipped in salt and water; put them into a dean pot, 
 and sprinkle a little salt over every layer ; when 
 you have got a quantity set them over the fire, and 
 scald them in their own liquor; take offal I the scum, 
 let them stand till the next day, and scald them 
 again; skim it well, and then put in alegar accord¬ 
 ing to the quantity, and a little pepper and ginger; 
 put them into jars, aud tie them close down, and 
 they are ready for present use. They are very nice 
 in beef steaks, mutton chops, &c. 
 
 To make Mushroom Powder. 
 
 Take fresh mushrooms, such as you would like 
 for stewing, or larger; peel off the out skins, then 
 take a knife and scrape the red out of the inside ; 
 spread them separately on dishes or on tins, and 
 set them before the kitchen fire to dry; then put 
 them into a slow oven to be thoroughly dried, but 
 not to brown them; when quite dry, pound them 
 in a marble mortar ; when well pounded, put in a 
 little mace pounded, half a spoonful of cayenne, 
 and mix it with your powder ; put it in small bot¬ 
 tles, and cork them close up. It will keep several 
 years. ’• ■■ ; 
 
140 THE FAMILY FRIEND. 
 
 To pickle Nasturtium Suds. 
 
 Gather your buds before they are too old ; put 
 them into salt and water till they are yellow, chang¬ 
 ing the water two or three times; then scald them 
 with fresh salt and water till they are green ; make 
 a pickle for them of some good alegar, ginger, 
 pepper, and cloves; boil it, and pour it over your 
 buds ; then tie them up, and keep them for use. 
 
 You nray do radish pods in the same way. 
 
 To pickle Cauliflowers white. 
 
 Take two or three white cauliflowers, the firmest 
 you can get, cut them in sprigs, as you would wish 
 to send them to table, giving them a gentle boil, 
 but not too long; take them oflTthe fire, and spread 
 them upon cloths; sprinkle some salt over, and 
 cover them to keep in the steam ; take some double 
 distilled vinegar, boil it with a little mace, white 
 pepper, and a little ginger; put your cauliflowers 
 into jars, and pour your vinegar over when cold . 
 Tie them close up with a bladder. 
 
 To pickle Cauliflowers another way. 
 
 Take your cauliflowers as before, cut them in 
 pieces and sprinkle some salt over them; take a 
 little hot vinegar and scald them ; bruise a little 
 
THE FAMILY FRIEND 
 
 141 
 
 cochineal, and dissolve it in alegar; take as much 
 alegar as you think will cover them, boil it with 
 pepper, cloves and ginger; put your cauliflowers 
 in jars, and pour your alegar hot upon them; put 
 into each jar a head of garlic: when cold tie a 
 bladder over it. 
 
 To pickle Codlins. 
 
 Get your codlins when they are the size of 
 a large French walnut; put a good deal of vine 
 leaves in the bottom of a brass pan, then put in 
 your codlins, cover them very well with vine 
 leaves, and set them over a slow fire till you can 
 peel off the skins; take them carefully up in a 
 hair sieve, peel them with a penknife, and put 
 them into the same pan again, with the vine 
 leaves as before; cover them close, and set them 
 over a slow fire till they are a fine green ; drain 
 them through a hair sieve, and when they are cold 
 put them into vinegar, with a little ginger, pep¬ 
 per, and a few bay leaves : tie them up close with 
 a bladder. 
 
 To pickle Red Cabbage . 
 
 Take a red cabbage, cut it in very thin slices, 
 put it into an earthen pot, and sprinkle a quan¬ 
 tity of salt over it; let it stand a day and night; 
 
142 
 
 THE FAMILY FRIEND. 
 
 then take three gills of alegar, rinse your cabbage 
 with it, and squeeze it into your jars; boil some 
 fresh alegar, with a little pepper and ginger; when 
 cold pour it upon your cabbage. Tie it close up, 
 
 Non-Imperial. 
 
 Take one gallon of water, boil in it one ounce 
 of cream of tartar very well, pour it hot upon the 
 peel of one large lemon ; stir into it sugar to your 
 taste; when it is quite cold bottle it. If you would 
 have it beautifully fine, filter it through a sieve or 
 cloth; if you add a sprig of balm it will give it a 
 pleasant flavour. 
 
 To make Ham Rolls. 
 
 Take a rasp, and cut thin slices of bread and 
 butter off, as for tea; cut some very thin slices of 
 ham, and lay one upon a slice of bread and butter, 
 and roll it up, arid so on till you have sufficient ; 
 lay two one way, and two another, till you have 
 filled your dish; put some curled parsley upon your 
 dish, and some snail horns of butter round the edge. 
 It is a pretty dish for supper. 
 
 - ■ ■ ' ..... 
 
 To make Butter Scotch. 
 
 Take half a pound of treacle, melt in your pan 
 two ounces of butter, then put in a pound of coarse 
 
THE FAMILY FRIEND. 
 
 143 
 
 raw sugar, boil all together over a clear fire; when 
 you think it is enough, take a little out and drop it 
 upon a plate, if it hardens it is enough; grease a 
 tin and pour it out on your tin ; cut it in pieces be¬ 
 fore it is too hard. 
 
 To make Boiled Treacle. 
 
 Take a pound and a half of treacle, and two 
 ounces of butter; boil it over a clear fire till it is 
 enough, which you may know by dropping a little 
 in cold water; grate the rind of a lemon and put 
 in, pour it out intoadripping tin well greased, 
 cut it out when it is hard. 
 
 To make a Tharf Cake. 
 
 Take a quarter of a stone of treacle, a pound of 
 lard or butter, melt your lard and treacle together; 
 take three pounds of oatmeal, a quarter of a pound 
 of carraway seeds, half a pound of rawsugar, a little 
 lemon peel cut fine, and a tea-cupful of brandy ; 
 mix it up with your treacle and butter, make it up 
 into cakes, lay them upon tins, and bake them, but 
 not too hard. 
 
 ■ ■ ' * } 2. 1 ■ ; •. iji 
 
 To roast Eels or Lampreys, with a pudding in 
 the belly. 
 
 Skin your eels or lampreys, cut off the heads, 
 take the gut out, and scrape the blood clean from 
 
J44 
 
 THE FAMILY FRIEND 
 
 the bone ; then make a good forced meat of oysters 
 or shrimps chopped small, the crumbs of half a 
 penny loaf, a little nutmeg, and lemon peel shred 
 fine, pepper, salt, and the yolks of two eggs ; put 
 them in the belly of your fish, sew it up and turn 
 it round on your dish ; put over it flour and butter, 
 pour a little water in, your dish, and bake them in 
 a moderate oven. When it comes out, take the 
 gravy from under it, and skim off the fat; then 
 strain it through a hair sieve ; add to it a spoonful 
 of lemon pickle, two of browning, a meat spoonful 
 ot^ walnut catsup, a glass of white wine, one an¬ 
 chovy, and a slice of lemon ; let it boil ten minutes, 
 thicken it with butter and flour, and send it up in 
 a sauce boat; dish your fish, garnish it with lemon 
 and crisp parsley. 
 
 This is a pretty dish for either corner or side for 
 a dinner. 
 
 To stew Flounders , Plaice , or Soles. 
 
 Half fry your fish in three ounces of butter a 
 fine brown ; then take up your fish, and put to 
 your butter a quart of water, and boil it slowly a 
 quarter of an hour with two anchovies; put in 
 your fish, and stew them gently twenty minutes ; 
 then take your fish out, and thicken your sauce 
 with butter and flour, give it a gentle boil, and 
 put it through a hair sieve. Then you must have 
 
THE FAMILY FRIEND. 
 
 145 
 
 oysters, cockles, or shrimps,a little catsup, a spoon¬ 
 ful of lemon pickle to mend your sauce; pour it 
 hot upon your fish. Garnish with lemon and horse¬ 
 radish. 
 
 To bake Sprats. 
 
 Rub your sprats with salt and pepper, and to 
 every two pints of vinegar put one pint of red wine; 
 dissolve a pennyworth of cochineal; lay your sprats 
 in a deep earthen dish, pour in as much red wine, 
 vinegar, and cochineal as will cover them; tie a 
 paper over them, and set them in an oven all night. 
 They will eat well and keep for some time. 
 
 A good receipt to pot Lobsters. 
 
 Take ten good lobsters, and when cold, pick 
 all the meat out of the tails and claws, (be care¬ 
 ful to take out all the black gut, and the tails, 
 which must not be used) beat fine a quarter of an 
 ounce of mace, half a nutmeg, and two or three 
 cloves, with pepper and salt to season the meat; lay 
 a layer of butter in a deep earthen pot, then put 
 in the lobsters, and lay the rest of the butter over 
 them, (this quantity of lobsters will take at least 
 two pounds of butter to bake them in) tie a paper 
 over the pot, and set them in an oven; when they 
 7 T 
 
THE FAMILY FRIEND. 
 
 140 
 
 are baked tender, take them out, and lay them in 
 a dish to drain a little; then put them close down 
 in your potting pots, but do not break them in 
 small pieces, but lay them as whole as you can, only 
 splitting the tails; when you have filled your 
 pots as you choose, take a spoonful of the red 
 butter they were baked in, pour it on the top, 
 and set it before the fire to let it melt in; then 
 cool it, and melt a little clarified butter, and cover 
 them. 
 
 To broil Mutton Steaks . 
 
 Cut your steaks half an inch thick, when your 
 gridiron is hot, rub it with fresh suet; lay on your 
 steaks, keep turningthem as quick as possible; if 
 you do not take care, the fat that drops from your 
 steaks will smoke them ; when they are enough, put 
 them into a hot dish; rub them well with butter, 
 slice a shalot very thin into a spoonful of water, 
 pour it on them with a spoonful of mushroom cat* 
 sup and salt; serve them up hot. 
 
 To broil Pork Steaks. 
 
 Observe the same as for the mutton steaks, 
 only pork requires more broiling; when they are 
 enough, put them into a little gra vy. A little sage 
 rubbed very fine, am) strewed over them, gives 
 them a fine taste. 
 
THE FAMILY FRIEND. 147 
 
 To make Handilets. 
 
 Take half a pound of a leg of veal, about as 
 much ham, either boiled or raw; cut small the 
 yolk of a hard boiled egg, and two anchovies, cut 
 them all very small; the seasoning, mace, pepper, 
 salt, and a raw egg; make rolls, the size of veal 
 ofives; then take a caul of veal to wrap the rolls 
 in ; make four, and skewer them ; rub the rolls with 
 raw eggs, bread crumbs, and suet; set it in a quick 
 oven for half an hour to roast; dish them up with 
 clear good gravy, and either oysters or pickled 
 mushrooms, and send them to table. 
 
 To disguise a Leg of Veal. 
 
 Lard the lap side of a leg of veal in rows, with 
 bacon, and stuff it well with forced meat; then put 
 it intoa large saucepan, with as much water as will 
 cover it, and put on a close lid to keep in- the 
 steam ; stew it gently till quite tender, then take it 
 up, and boil the gravy in a pan to a* quart; skim 
 off the fat, and add half a lemon, a spoonful of 
 mushroom catsup, a little lemon pickle, and the 
 crumb of half a penny loaf grated exceedingly 
 fine ; boil it in your gravy till it looks thick, then 
 add half a pint of oysters ; then take half a pint of 
 cream, the yolks of two eggs, beat with the cream, 
 
148 THE FAMILY FRIEND. 
 
 ~~ '■ * ■ - ■ " ’ 1 ‘" V 
 
 and a little flour, shake it over the fire, but do not 
 let it boil. Garnish with fried oysters and slices of 
 lemon. It is fit for a top dish on a large table. 
 
 To stuff a Chine of Pork. 
 
 Take a chine that has been hung up a week 
 or two ; boil it half an hour ; then take it up, and 
 make holes in it all over the lean part, one inch 
 from another ; stuff them between the joints with 
 shred parsley; rub it all over with the yolks of 
 eggs; strew over it bread crumbs, baste it, and 
 send it in a Dutcboven; when it is enough lay round 
 it boiled brocoli and stewed spinage. Garnish with 
 parsley. 
 
 ■ • ; : V-o\0 "• ! 
 
 T 
 
 To make a Floating Island. 
 
 Grate the yellow rind of a large lemon into a 
 quart of cream; put in a large glass of Madeira, 
 wine, and make it pretty sweet with loaf sugar; 
 mill it with a chocolate mill to a strong froth; take 
 it off as it rises, and lay it upon a sieve to drain all 
 night; then take a deep glass dish, lay in your 
 froth, and roll a sprig of myrtle in it to imitate 
 snow ; stick it in a Naples biscuit, then lay all over 
 your froth, currant jelly, cut in very thin slices ; 
 pour over it. very fine strong calf’s foot jelly; when 
 
THE FAMILY FRIEND. 149 
 
 it grows thick lay it all over till it looks like a 
 glass; when your dish is full to the brim let it stand 
 till it is quite cold and stiff; then lay rock candied 
 sweetmeats upon the top of your jelly, and sheep 
 and swans to pick at the myrtle ; stick green sprigs 
 in two or three places upon the top of your jelly, 
 amongst your shapes ; it looks very pretty in the 
 middle of your table for supper.—You must not 
 put the shapes on your jelly till you are going to 
 send it to the table. 
 
 To make a Rocky Island. 
 
 Make a little stiff flummery, and put it into five 
 fish moulds, wet them before you put it in ; when it 
 is stiff turn it out and gild them with gold leaf; 
 then take a deep china jish, fill it nearly full of 
 calf’s foot jelly, and let it stand till it is set; then 
 lay on your fishes, and a few slices of red currant 
 jelly, cut very thin round them ; then rasp a small 
 French roll, and rub it over with the white of an 
 egg, and strew all over it silver bran and glitter 
 mixed together ; stick a sprig of myrtle in it, and 
 put it into the middle of your dish ; beat the white 
 of an egg up to a very high froth, then hang it on 
 your sprig of myrtle like snow, and fill your dish 
 to the brim with clear jelly: when you send it to 
 the table you must put lambs and ducks upon your 
 
150 
 
 THE FAMILY FRIEND. 
 
 jelly, with either green leaves or moss under them, 
 and their heads towards the myrtle. 
 
 To spin a Silver Web for covering Sweetmeats. 
 
 Take a quarter of a pound of treble refined 
 sugar in one lump, and set it before a moderate 
 fire, on the middle of a silver salver, or pewter 
 plate; set it aslant, and when it begins to run 
 clear like water to the edge of the plate or salver, 
 have ready a tin cover or a china bowl, set it 
 on a stool, with the mouth downward, close to 
 your sugar, that it may not cool by carrying 
 too far ; then with a very clean knife take up as 
 much sirup as the point of the knife will hold, 
 and a fine thread will come from the point, which 
 you must draw as quick as possible backwards and 
 forwards, and also around the mould as long as 
 it will spin out, with the knife; be very careful 
 you do not drop the sirup upon the web, if you do 
 it will spoil it; then dip your knife into the sirup 
 again, to take up more, and so keep spinning till 
 your sugar is done, or your web is thick enough 
 be sure you do not let the knife touch the lump on 
 the plate that is not melted, it will make it brittle 
 and not spin at all; if your sugar is spent before 
 your web is done, put fresh sugar on a clean plate 
 or salver, and not spin from the same plate again ; 
 
THE FAMILY FRIEND. 
 
 151 
 
 if you do not want the web to cover the sweetmeats 
 immediately, set it in a deep pewter dish, and cover 
 it with a tin cover, and lay a cloth over it to pre¬ 
 vent the air from getting to it, and set it before the 
 fire (it requires to be kept warm, or it will fall) 
 when your dinner or supper is dished, have ready 
 a plate or dish the size of your web, filled with 
 different coloured sweetmeats, and set your web 
 over it. 
 
 It is pretty for a middle, where the dishes are 
 few, or a corner where the number is large. 
 
 ’/■■I- * Hfll. . v V j? .•" •'if -$Mt" 
 
 To spin a Gold Web for covering Sweet - 
 meats. 
 
 Beat four ounces of treble refined sugar in a 
 marble mortar, and sift it through a hair sieve 5 
 then put it in a silver or brass ladle, but silver 
 makes the colour better; set it over a chafing dish 
 of charcoal that is burnt clear, and set it on a 
 table, and turn a tin cover or china bowl upside 
 down upon the table; when your sugar is melted 
 it will be of a good colour ; take your ladle off 
 the fire, and then begin to spin it with a knife 
 the same way as the silver web; when the sugar 
 begins to cool and set, put it over the fire to warm 
 and spin it as before, but do not warm it too often, 
 as it will turn the sugar a bad colour; if you have 
 not enough sugar, clean the ladle before you put 
 
152 
 
 THE FAMILY FRIEND. 
 
 in more, and spin it till your web is thick enough; 
 then take it off, and set it over the sweetmeats, as 
 you did the silver web. 
 
 To preserve green Codlins that will keep all 
 the year. 
 
 Take codlins about the size of a walnut, with 
 the stalks and a leaf or two on; put a handful of 
 vine leaves into a brass pan of spring water, then 
 a layer of codlins, then of vine leaves; do so till 
 the pan is full ; cover it close that no steam can 
 get out, and set it on a slow fire; when they are 
 soft, take off the skins with a penknife, then put 
 them in the same water with the vine leaves; it must 
 be quite cold, or it will be apt to crack them ; put 
 in a little roach allum, and set them over a slow tire 
 till they are green, which will be in three or four 
 hours; then take them out and lay them on a sieve 
 to drain.—Make a good sirup, and give them a 
 gentle boil once a day for three days; then put 
 them in small jars; put brandy papers over them, 
 and keep them for use. 
 
 To preserve Sprigs Green. 
 
 Gather the sprigs of mustard when it is going 
 to seed ; put them in a pan of spring water with 
 a great many vine leaves under and over them ; 
 
THE FAMILY FRIEND. 
 
 153 
 
 put to them one ounce of roach allum, set it over 
 a gentle fire; when it is hot take it off and let it 
 stand till it is quite cold ; then cover it very close, 
 and hang it a great height over a slow fire ; when 
 they are green take out the sprigs, and lay them 
 on a sieve to drain ; then make a good sirup, and 
 boil your sprigs in it once a day for three days; put 
 them in, and keep them in for use. They are very 
 pretty to stick in the middle ofa preserved orange, 
 or garnish a set of salvers. 
 
 You may preserve green pease when they are 
 just come into pod. 
 
 To dress Macaroni with Parmesan Cheese. 
 
 Boil four ounces of macaroni till it is quite 
 tender, and lay it on a sieve to dry ; then put it in 
 a tossing pan, with about a gill of good cream, and 
 a lump of butter rolled in flour; boil it five minutes; 
 pour it on a plate; lay ail over it Parmesan cheese, 
 toasted ; send it to the table on a water plate, for it 
 soon grows cold. 
 
 Orange Cream. 
 
 lake the juice of four Seville oranges, and the 
 out-rind of one, pared exceeding fine; put them 
 into a tossing-pan, with one pint of water, and 
 eight ounces of sugar; beat tire whites of five eggs; 
 
 7 
 
 u 
 
( 
 
 J54 THE FAMILY FRIEND. 
 
 set it over the fire, and stir it one way till it grows 
 thick and white; then strain it through a gauze 
 sieve; stir it till it is cold ; then beat the yolks of 
 five eggs exceeding well; put them into your toss¬ 
 ing pan, with the cream ; stir it over a very slow 
 fire till it is ready to boil; put it in a basin to cool, 
 and stir it till it is quite cold ; then put it into jelly 
 glasses; send it in upon a salver, with whips and 
 jellies. 
 
 To make Ox Cheek Soup. 
 
 First break the bones of an ox cheek, and wash 
 it in many waters; then lay it in warm water, and 
 throw in a little salt to fetch out the slime ; wash it 
 very well; then take a large stew pan, and put 
 two ounces of butter at the bottom; then lay the 
 flesh side of the cheek down, adding to it half a 
 pound, of ham cut in slices, and four heads of ce¬ 
 lery, pull ofF the leaves, wash the heads clean, and 
 cut them in with three large onions, two carrots, 
 and one parsnip sliced, a few beets cut small, and 
 three blades of mace; set it over a slow fire half 
 an hour; put to it six quarts of water, and let it 
 stew till it is reduced to two quarts; take the meat 
 out carefully ; then strain it through a sieve, and 
 put in the white part of two heads of celery, and 
 browning to make it a fine colour: take two ounces 
 of vermicelli, give it a scald in the soup, atid put 
 
THE FAMILY FlflENQ. 156 
 
 " ' ' \ 
 
 the top of a French roll in the middle of the tureen, 
 and serve it upon a little toasted bread eut in sljpe*; 
 if you choose to pour it on the bread you may. 
 
 To make white Pease Soup. 
 
 To four or five pounds of beef and six quarts of 
 water, put in a little-salt^ when it boils skim it, and 
 putin two carrots, three whole onions, a little thyme, 
 with two heads of celery, and three quarts of old 
 green pease; boil them till the meat is quite tender; 
 then strain it through a hair sieve, and rub the pulp 
 of tire pease through the sieve; split the blanched 
 part of three cos lettuces into four quarters, and 
 cut them about one inch long, with a little mint cut 
 small; then put half a pound of butter into a stew 
 pan that will hold your soup ; put the lettuce and 
 mint into the butter, with a leek sliced very thin, 
 and a pint of green pease; stew them a quarter of an 
 hour, and keep shaking them about; then put in a 
 little of the soup, and stew them an hour longer 
 then put in your soup, and as much thick cream as 
 will make it white ; keep stirring it till it boils; fry 
 a French roll in butter a little crisp; put it in the 
 bottom of a tureen, and pour your soup over it* 
 
 To drew « salt Cod. 
 
 V,, . i iT , ' r 
 
 Steep your salt fish in water ail night, with 
 
( 
 
 156 THE FAMILY FRIEND. 
 
 a glass of vinegar, it will fetch out the salt, and 
 make it eat like fresh fish ; the next day boil it; 
 when it is enough cut it into squares upon your 
 dish ; then pour egg sauce over it, and a few pota¬ 
 toes made rich and smooth with butter and cream ; 
 send it to table upon a water plate, for it will soon 
 go cold. 
 
 To make rolled Salmon. 
 
 Take a side of salmon when split, and the bone 
 taken out and scalded ; strew' over the inside pep¬ 
 per and salt, a few chopped oysters, parsley, and 
 crumbs of bread; roll it up tight, and put it into a 
 deep pot, and bake it in a quick oven ; have a little 
 fennel sauce to pour over it, and send up a boat of 
 caper sauce. Garnish with lemon. 
 
 To dress Carp the best way, and the sauce. 
 
 Kill your carp and save all the blood ; scale 
 and clean them very well; have ready some nice 
 Tich gravy, made of beef and mutton, seasoned 
 with pepper, salt, mace, and onions; strain it 
 off before you stew your fish in it ; boil your carp 
 first, before you stew it in the gravy ; be careful 
 you do not boil them too much before you put in 
 the carp ; then let it stew on a slow fire a quarter 
 pf an hour; thicken the sauce with a large 'lump 
 
r 
 
 THE FAMILY FRIEND. 157 
 
 ofbutter rolled in flour; garnish your dish with fried 
 oysters, fried toast cut three-corner ways, pieces of 
 lemon, scraped horseradish, and the roe of the carp 
 cut in pieces, some fried and the rest boiled ;squeeze 
 the juice of a lemon into the sauce just before you 
 send it up ; take care to dish it up handsomely, and 
 very hot. - ' , ti . 
 
 To dress a Saddle of Mutton. 
 
 Take off* the skin and skewer it on again ; put 
 a paper over it; when enough, take off the paper 
 and skin, and roast it a cinnamon brown ; make 
 the dish very hot, and pour a little brown gravy 
 over it; garnish with horseradish, and send it up 
 with a plate of currant jelly, and a little red wine 
 made hot. 
 
 To make a Porcupine of the Flat Ribs of Beef. 
 
 Bone the flat ribs, and beat it very well with 
 a paste pin, then rub it over with the yelk of an 
 egg; strew it over with bread crumbs, parsley, 
 leeks, sweet marjoram, lemon peel shred fine, 
 nutmeg, pepper, and. salt; roll it up very close, 
 and bind it hard ; lard it across with bacon, then a 
 row of cold boiled tongue, a third row of pickled 
 cucumbers, and a fourth of lemon peel; do it all 
 
158 
 
 THE FAMILV FRIEND. 
 
 over in rows as above, till it is larded all round ; it 
 will look like red, white, green, and yellow dices ; 
 then split it, and put it in a deep pot, with a pint 
 of water, lay over it a caul of veal to keep it from 
 scorching; tie it down with strong paper, and send 
 it to the oven ; when it comes out skim off the fat, 
 strain your gravy into a saucepan, add to it two 
 spoonful of red wine, the same of browning, one of 
 ( mushroom catsup, half a lemon, and thicken it with 
 a lump of butter rolled in flour, dish up the meat, 
 pour the gravy on the dish, and lay round forced 
 meat balls. Garnish with horseradish, and serve it 
 up. 
 
 To make a Hedgehog. 
 
 Take a French roll, rasp it, and put it in a 
 deep pot or basin, pour on it as much sherry as will 
 cover the roll, sweeten your wine, and keep turning 
 the roll that it may be steeped all over ; it should 
 be put in the wine over night, or it will not be suf¬ 
 ficiently softened ; take some sweet almonds, cut 
 them in long thin slices ; take the roll and lay it 
 on the dish that you intend to send it to the table, 
 upon, stick it all over with the almonds, then pour 
 over it a good custard, and send it up. It is a 
 pretty middle dish for supper. 
 
 To steyp a Round of Reef. 
 
 Take a fine round of beef; .skewer the fat 
 
THE FAMILY FRIEND. 159 
 
 round as far as you can, season it well over with 
 cayenne, nutmeg, mace, cloves, and a little white 
 pepper and salt, and rub your seasoning well in ; 
 take a long fillet, bind it very well, put it into a 
 pot that will just hold it, put a pint of water in the 
 pot, lay over it a little marrow, tie the pot close up 
 with strong paper, and stew it in a night oven very 
 well. Before you send it to table cut a thin slice off 
 the top. Garnish with horseradish. 
 
 To force a Round of Beef. 
 
 Take a good round of beef, and rub it over a 
 quarter of an hour with two ounces of saltpetre, the 
 same of bay salt, half a pound of brown sugar, and 
 a pound of common salt, let it be in it for ten or 
 twelve days, turn it once every day in the brine, 
 then wash it well, and make holes in it with a pen¬ 
 knife about an inch one from another, and fill one 
 hole with shred parsley, a second with fat pork cut 
 in small pieces, a third with bread crumbs, beef 
 marrow, a little mace, nutmeg, pepper, and salt, 
 mixed together,-then parsley, and so on till you 
 have filled all the holes ; then wrap your beef in a 
 doth, bind it with a fillet, and boil it four hours ; 
 when it is cold bind it over again, and cut a thin 
 slice off before you send it to table. Garnish with 
 parsley and red cabbage. 
 
THE FAMILY FRIEND 
 
 1G0 
 
 To boil a Tongue. 
 
 If your tongue be a dry one, steep it in water 
 all night, and boil it three hours; if you. would 
 have it eat hot, stick it with cloves ; rub it over 
 with the yolk of an egg; strew over it bread crumbs; 
 baste it with butter, and set it before the fire till it 
 is a light brown. When you dish it up pour a little 
 brown gravy, or red wine sauce over it, mixed the 
 same way as for venison ; lay slices of currant jelly 
 round it. 
 
 To boil a Ham. 
 
 Steep your ham all night in water; if it be of a 
 ihiddle size it will take three hours boiling, and a 
 small one two and a half; when you take it up, 
 pull off the skin, and rub it all over with an egg ; 
 strew on bread crumbs, baste it with butter, and set 
 it before the fire till it is a light brown ; if it be to 
 eat hot, garnish with carrots, and serve it up. 
 
 To stew Spinage. 
 
 Wash your spinage well in several waters; put 
 it in a cullender; have ready a large pan of boiling 
 water, and put in a handful of salt; then put in 
 your spinage, and let it boil two minutes, it will take 
 off the earthy taste; then put it into a sieve, and 
 drain it well; put a quarter of a pound of butter 
 
THE FAMILY FRIEND. 
 
 161 
 
 1 
 
 into a tossing-pan, and put in your spinage, keep 
 turning and chopping it with a knife till it be 
 quite dry and green; lay it upon a plate, and 
 press it with another; cut it in the shape of sippets 
 or diamonds; pour round it very rich melted 
 butter: it will eat exceeding mild, and have quite 
 a different taste from that done in the common 
 way. 
 
 To boil Artichokes. 
 
 If they are young ones, leave about one inch 
 of the stalk ; put them in a strong salt and water for 
 an hour or two, then put them into a pan of cold 
 water, set them over the fire, but do not cover them 
 up, it will take off their colour; when you dish them 
 up put rich melted butter in small cups or pots; 
 put them in the dish with your artichokes, and send 
 them up. 
 
 To boil Asparagus. 
 
 Scrape your asparagus, and tie them in small 
 bandies; boil them in a large pan of salt and water; 
 before you dish them up toast some slices of white 
 bread, and dip them in the boiling water; lay the 
 asparagus on your toasts, pour on them very good 
 melted butter, and serve them up hot. 
 
 7 
 
 \ 
 
 X 
 
162 
 
 THE FAMILY FRIEND 
 
 To make Orange Jelly. 
 
 Take half a pound of hartshorn shavings, and 
 two quarts of spring water; let it boil till it is re¬ 
 duced to a quart; pour it clear off, and let it stand 
 till it is cold ; then take half a pint of spring water, 
 the rind of three oranges pared thin, and the juice 
 of six ; let them stand all night; strain them through 
 a tine hair sieve; melt the jelly, pour the orange 
 liquor to it, and sweeten to your taste with double 
 refined sugar; put to it a blade or two ol mace, 
 four or five cloves, half a small nutmeg, and the 
 rind of a lemon ; beat the whites of five eggs to a 
 froth, and mix it very well with your jelly; set it 
 over a clear fire, and let it boil three or four minutes; 
 then run it through a jelly bag several times till it 
 is clear ; when you pour it into the bag, take great 
 eare you do not shake it. 
 
 To preserve Walnuts Green. 
 
 Take large French walnuts, when they are a 
 little larger than a good nutmeg, wrap every wal¬ 
 nut in vine leaves, and tie it round with a string; 
 then put them into a large quantity of salt and wa¬ 
 ter, and let them lie for three days; then put them 
 in fresh salt and water, and let them lie in that 
 three days longer; take them out, and lay a large 
 quantity of vine leaves in the bottom of the pan, 
 then a layer of walnuts, then vine leaves; do so 
 

 THE FAMILY FIUEND. 163 
 
 till your pan is full, but take care the walnuts do 
 not touch each other; fill your pan with hard water, 
 put in a little roach ailuin, and set it over the fire 
 till the water is very hot, but not to let it boil; take 
 it off, and let them stand in the water till it isquite 
 cold, then set them over the fire again ; when they 
 are green take the pan off the fire, and when the 
 wafer is quite cold take out the walnuts ; lay them 
 on a sieve a good distance from each other, have 
 ready a thin sirup boiled and skimmed ; when it is 
 pretty cool put in your walnuts, let them stand all 
 night, the next day give them several scalds, but 
 do not let them boil; keep the preserving pan close 
 covered, and when they look bright and a pretty 
 colour, have ready made a rich sirup of fine loaf 
 sugar, with a few slices of ginger, and two or three 
 blades of mace ; scald your walnuts in it, put them 
 in small jars, with paper dipped in brandy over 
 them ; tie them down with bladders, and keep them 
 for use. 
 
 To candy Angelica, 
 
 Take it when young, cut it in lengths, cover 
 it close, and boil it till it is tender, peel it and put 
 it in again, let it simmer and boil till it is green ; 
 then take it up and dry it with a cloth ; to every 
 pound of stalks put a pound of sugar; put your 
 stalks into an earthen pan, beat the sugar and 
 strew over them ; let it stand two days; then boil it 
 
164 
 
 THE FAMILY FRIEND. 
 
 till it is clear and green; put it in a cullender to 
 drain ;beat a pound of sugar to powder, and strew 
 it on your angelica, as before; lay it on plates to 
 dry, and set them in the oven after the pies are 
 drawn. Three pounds and a half of sugar is enough 
 to four pounds of stalks; 
 
 To make an Almond Pudding. 
 
 When you make lemon cheesecakes, save a 
 tea cupful out; take the crumb of a penny loaf and 
 steep it in cream ; one ounce of sweet almonds, two 
 eggs, and a little lump sugar to sweeten it. Mix 
 the lemon well with these ingredients before you 
 put it in the cloth; boil it about one hour. Cut some 
 ribbon dumplings,.and place them round it on the 
 dish. This makes a most excellent pudding. 
 
 To rejine and cure sour Malt Liquor. 
 
 To cure a hogshead of sour ale, take two ounces 
 of isinglass, dissolve it in two quarts of new ale, 
 and set it before the fire; then take two pounds 
 of coarse brown sugar, and boil jt in a quart of new 
 wort, a quarter of an hour ; then put it in a pail, 
 with two gallons of new ale out of the clear; whisk 
 the above ingredients very well for an hour or 
 more, till it be all of a white froth; beat very well 
 one pound of plaister of Paris, and put it into your 
 
THE FAMILY FRIEND 
 
 165 
 
 cask, with the fermentation, and whisk it very well 
 for half an hour, witli a strong hand, until you have 
 brought all the sediments from the bottom of your 
 cask, and it will look white ; if your cask be not 
 full fill it with new ale, and the fermentation will 
 have this good effect: The acid part of the ale will 
 arise to the top immediately, and issue out of the 
 bung hole, but if the cask be not full, the part that 
 should fiy out will continue in and weaken the body 
 of the ale; be sure you do not fail filling up your 
 cask four or five times a day until it has done work-- 
 ing, and all the sourness or white muddy part is 
 gone; when it begins to look like new tunned ale, 
 put in a large handful of spent hops, close it up, 
 and let it stand six weeks; if it be not fine, and 
 cream like bottled ale, let it stay a month longer, 
 and it will drink brisk like bottled ale; this is a 
 very good method, and has been used to ale that 
 has been both white and sour, and never known to 
 fail. If you have malt which you suspect is not 
 good, save out two gallons of wort, and a few hours 
 before you want it add to it half a pint of barm, and 
 when you have tunned your drink into the barrel, 
 and it has quite done working, make the above 
 fermentation ; when you have put it in the barrel 
 whisk it very well for half an hour, and it will set 
 your ale on working afresh, and when the two gal¬ 
 lons have done working white over keep filling up 
 your barrel with it four or five times a day; let it 
 
{ 
 
 166 THE FAMILY FRIEND. 
 
 work four or five days ; when it has done working 
 close it up: If the malt has got any bad taste, or be 
 in a fluid nature, this will take it off. 
 
 CONFECTIONARY. 
 
 The first process in the art of confectionary is 
 that of clarifying sugars, which requires great care 
 and attention, and must be done according to the 
 following directions: 
 
 Break the white of an egg into your preserving 
 pan, put to it four quarts of water, and beat it up 
 to a froth with a whisk. Then put in twelve pounds 
 of sugar, mix all together, and set it over the fire. 
 When it boils put in a little cold water, and in this 
 manner proceed as many times as may be neces¬ 
 sary till the scum appears thick on the top; then 
 remove it from the fire, when it is settled take off 
 the scum, and pass it through a straining bag. If 
 the sugar should not appear very fine, give it ano¬ 
 ther boil before you strain ity—This is the first ope¬ 
 ration, having done which you may proceed to 
 clarify your sugar to either of the followingdegrees: 
 
 1. Smooth or Candy Sugar .—After having 
 gone through the first process, as before directed, 
 put what quantity you may have occasion for over 
 the fire, and let it boil till it is smooth. This you 
 may know by dipping your skimmer into the sugar 
 
THE FAMILY FRIEND. 
 
 167 
 
 and then touching it between your fore-finger and 
 thumb, and immediately on opening them, you will 
 observe a small thread drawn between, which will 
 immediately break, and remain in a drop on your 
 thumb, which will be a sign of its being in some 
 degree of smoothness. Then give it another boil¬ 
 ing, and it will draw into a larger string, when it 
 will have acquired the first degree, from whence 
 we proceed to 
 
 2. Bloom Sugar .—In this degree of refining 
 sugar, you must boil it longer than in the former 
 procees, and then dip your skimmer in, shaking off 
 what sugar you can into the pan; then blow with 
 your mouth strongly through the holes, and if cer¬ 
 tain bladders, or bubbles, go through, it will be a 
 proof that it has acquired the second degree. 
 
 Feather Sugar .—To prove this degree, dip the 
 skimmer into the sugar when it has boiled longer 
 than in the former degrees. When you have so 
 done, first shake it over the pan, then give it a 
 sudden flirt behind you, and if it is enough the 
 sugar will fly off like feathers. 
 
 4. Crackled Sugar .—Boil your sugar longer 
 than in the preceding degree; then dip a stick into 
 it, and immediately put it into a pan of cold water, 
 which you must have by you for that purpose. Draw 
 off the sugar that hangs to the stick into the water, 
 and if it becomes hard, and snaps, it has acquired 
 the proper degree; but if otherwise, y.ou must 
 
168 
 
 THE FAMILY FRIEND. 
 
 boil it again till it answers that trial. Be particu¬ 
 larly careful that the water you use for this pur¬ 
 pose is perfectly cold, otherwise you will be greatly 
 deceived. 
 
 5. Carmel Sugar .—To obtain the last degree 
 your sugar must boil longer than in any of the for¬ 
 mer operations. You must prove it by dipping a 
 stick first into the sugar, and then into cold water ; 
 but this you must observe, that when it comes to the 
 carmel height, it will, the moment it touches the 
 water, snap like glass, which is the highest and last 
 degree of refining sugar. When you boil this, take 
 care that your fire is not too fierce, lest it should, 
 by flaming up the sides of the pan, cause the sugar 
 to burn, discolour it, and thereby destroy all your 
 labour. 
 
 Having thus described the various degrees of 
 refining sugar, I shall now point out the method 
 of preparing those colours with which they may be 
 tinged, according to fancy, and the different pur¬ 
 poses for which they are to be used. 
 
 Red Colour. 
 
 To make this colour, boil an ounce of cochineal 
 in half a pint of water, for about five minutes; then 
 add half an ounce of cream of tartar, and half an 
 ounce of pounded allum, and boil the whole on a 
 slow fire about as long again. In order to know if 
 it is done, dip a pen into it, write on white paper, 
 
THE FAMILY FRIEND. 
 
 169 
 
 and ifit shews the colour clear it is sufficient. Then 
 take it off the fire, add two ounces of sugar, and 
 let it settle ; pour it clear off, and keep it in a bot¬ 
 tle well stopped for use. 
 
 Blue Colour. 
 
 This colour is only for present use, and must 
 be made thus : Put a little warm water in a plate, 
 and rub an indigo stone in it till the colour is come 
 to the tint you would have; the more you rub it the 
 higher the colour will be. 
 
 Yellow Colour. 
 
 This is done by pouring a little water into a 
 plate, and rubbing it with a little gamboge. It 
 may also be done with yellow lily, thus : Take the 
 heart of the flower, in fuse the colour with milk-warm 
 water, and preserve it in a bottle well stopped. 
 
 Green Colour. 
 
 Trim the leaves of some spinage, boil them 
 about half a minute in a little water, then strain it 
 clear off, and it will be fit for use. 
 
 Any alteration may be made in these colours 
 by mixing to what shade you think proper ; but on 
 these occasions taste and fancy must be your guide. 
 
 8 
 
 Y 
 
170 
 
 THE FAMILY FRIEND 
 
 Devices in Sugar. 
 
 Steep gum-tragacanth in rose-water, and with 
 some double-refined sugar make it into a paste; 
 colour it to your fancy, and make up your devices 
 in such forms as you may think proper: you may 
 have moulds made in various shapes for this pur¬ 
 pose, and your devices will be pretty ornaments 
 placed on the top of iced cakes. 
 
 Sugar of Roses in various figures. 
 
 Chip off the white part of some rose buds, and 
 dry them in the sun : pound an ounce of them very 
 fine; then take a pound of loaf sugar, wet it in 
 some rose-water, and boil it to a candy height; then 
 put in your powder of roses, and the juice of a 
 lemon; mix all well together, put it on a pie-plate, 
 and cut it into lozenges, or make it into any kind 
 of shapes or figures your fancy may draw. If you 
 want to use them as ornaments for a dessert, you 
 may gild or colour them to your taste. 
 
 Drying and Candying. 
 
 Before you proceed to dry and candy any 
 kind of fruit, let it be first preserved, and so dried 
 in a stove or before the fire, that all the sirup may 
 be totally extracted. When you have boiled your 
 sugar to the candy height, dip in the fruit, and lay 
 them on dishes in your stove to dry; then put them 
 
THE FAMILY FRIEND 
 
 171 
 
 into boxes and keep them in a place where they 
 cannot receive injury either from heat or damp. 
 
 Dried Apricots. 
 
 Take as many apricots as will amount to about 
 a pound weight, pare and stone them, and put 
 them into a preserving-pan. Pound and sift half 
 a pound of double-refined sugar, strew a little 
 among them, and lay the rest over them. When 
 they have been twenty-four hours in this state, turn 
 them three or four times in the sirup, and then boil 
 them pretty quick till they look clear. When they 
 are cold take them out', and lay them on glasses; 
 then put them into a stove, and turn them the first 
 day every half hour, the second day every hour, 
 and so on till they are perfectly dry. Put them 
 into boxes covered, and set them by for use. 
 
 Dried Peaches. 
 
 Pare and stone some of the finest peaches you 
 can get; then put them into a saucepan of boiling 
 water, let them boil till they are tender, and then 
 lay them on a sieve to drain. Put them again in¬ 
 to the same saucepan, and cover them with their 
 own weight in sugar. Let them lie two or three 
 hours, and then boil them till they are clear, and 
 the sirup pretty thick. Cover them close, and let 
 
u 
 
 172 THE FAMILY FRIEND. 
 
 them stand all night; scald them well, and then 
 take them off to cool; when they are quite cold set 
 them on again till they are thoroughly-hot, and con¬ 
 tinue this for three or four days; then lay them on 
 plates, and turn them every day till they are quite 
 cold. 
 
 Candied Cassia. 
 
 Take as much of the powder of brown cassia as 
 will I ie upon a half-crown, with as much musk and 
 ambergris as you think proper; pound them both 
 well together; then take a quarter of a pound of 
 sugar, boil it to a candy height, put in your pow¬ 
 der, and mix it well together; pour it into saucers, 
 which must be buttered very thin, and when it is 
 cold it will slip out. 
 
 Lemon and Orange Peels candied. 
 
 Cut your lemons and oranges long-ways, take 
 out all the pulp, and put the rinds into a pretty 
 strong salt and hard water for six days ; then boil 
 them in a large quantity of spring water till they 
 are fender ; take them out, and lay them on a 
 hair sieve to drain ; then make a thin sirup of 
 fine loaf sugar, a pound to a quart of water; put in 
 your peels, and boil them half an hour, or till they 
 look clear, and have ready a thick sirup made of 
 fine loaf sugar, with as much water as will dissolve 
 

 THE FAMILY FRIEND. 173 
 
 it; put in your peels, and boil them over a slow 
 fire till you see the sirup candy about the pan and 
 peels ; then take them out, and grate fine sugar 
 all over them ; lay them on a hair sieve to drain, 
 and set them in a stove or before the fire to dry. 
 
 Dried Damsons. 
 
 Gather your damsons when they are full ripe, 
 spread them on a coarse cloth, and set them in a 
 very cool oven ; let them stand a day or two, and 
 if they are not then properly dried, put them in 
 for a day or two longer; then take them out, lay 
 them in a dry place, and they will eat like fresh 
 plums, though even in the midst of winter. 
 
 Orange Chips. 
 
 Get some of the best Seville oranges you can, 
 pare them at least about a quarter of an inch 
 broad, and if you can keep the parings whole they 
 will have a pretty effect. When you have pared 
 as many as you intend, put tlrem into salt and 
 spring water for a day or two; then boil them in 
 a large quantity of spring water till they are ten¬ 
 der, and drain them on a sieve. Have ready a 
 thin sirup made of a quart of water and a pound 
 of sugar. Boil them a few at a time to keep them 
 
174 THE FAMILY FRIEND. 
 
 from breaking, till they look clear. Then put 
 them into a sirup made of fine loaf sugar, with as 
 much water as will dissolve it, and boil them to a 
 candy height. When you take them up, lay them 
 on a sieve, and grate double-refined sugar over 
 them; then put them in a stove or before the fire 
 to d ry. 
 
 Orange Marmalade. 
 
 Get the clearest Seville oranges you can, cut 
 them in two, take out all the pulp and juice into a 
 basin, and pick all the skins and seeds out of it. 
 Boil the rinds in hard water till they are tender, 
 and change the water two or three times while they 
 are boiling; then pound them in a marble mortar, 
 and add to it the juice and pulp; then put them 
 in the preserving-pan, with double its weight of 
 loaf sugar, and set it over a slow fire; boil it rather 
 more than half an hour, put it into pots, cover it 
 with brandy paper, and tie it close down. 
 
 Transparent Marmalade . 
 
 Cut very pale Seville oranges into quarters, take 
 out the pulp, put it into a basin, and pick out the 
 skins and seeds ; put the peels into a little salt and 
 water, and let them stand all night ; then boil 
 them in a good quantity of spring water till they 
 are tender, cut them in very thin slices, and put 
 
THE FAMILY FRIEND 
 
 175 
 
 them to the pulp. To every pound of marmalade 
 put a pound and a half of double-refined sugar, 
 finely beaten, and boil them together gently for 
 twenty minutes; but if not clear and transparent 
 in that time, boil it five or six minutes longer. 
 Keep stirring it gently all the time, and take care 
 you do not break the slices. When it is cold, put 
 it into jelly or sweetmeat glasses, and tie them 
 down tight with brandy paper, and a bladder over 
 them. 
 
 Burnt Almonds 
 
 Take two pounds of almonds, and put them 
 into a stewpan, with the same r quantity of sugar and 
 a pint of water; set them over a clear cool fire, 
 and let them boil till you find the almonds crack ; 
 then take them off, and stir them about till they 
 are quite dry; put them in a wire sieve, and«iTt 
 all the sugar from them ; put the sugar into the 
 pan again with a little water, and give it a boil; 
 then put four spoonful of scraped cochineal to the 
 sugar to colour it; put the almonds into the pan, 
 and keep stirring them over the fire till they are 
 quite dry. Then put them into a large glass, and 
 they will keep all the year. 
 
 Raspberry Paste. 
 
 Mash a quart of raspberries, strain one half 
 
176 
 
 THE FAMILY FRIEND. 
 
 and put the juice to the other half. Boil them a 
 quarter of an hour ; put to them a pint of red cur¬ 
 rant juice, and let them boil altogether, till your 
 raspberries are enough ; then put a pound and a 
 half of double-refined sugar into a pan, with as 
 much water as will dissolve it, and boil it to a sugar 
 again ; put in your raspberries and juice, give them 
 a scald, and pour it into glasses or plates; then put 
 them into a stove and turn them at times till they 
 are thoroughly dry. 
 
 Currant Paste. 
 
 Currant paste may be either red or white, accord¬ 
 ing to the colour of the currants you use. Strip 
 your currants, put a little juice to them to keep 
 them from burning, boil them well, and rub them 
 through a hair sieve ; then boil it a quarter of an 
 hour, and to a pint of juice put a pound and a half 
 of double-refined sugar pounded and sifted ; shake 
 in your sugar, and when it is melted pour it on 
 plates. Dry it in the same manner as the raspberry 
 paste, and turn it into any form you like best. 
 
 Gooseberry Paste. 
 
 Take some full grown red gooseberries, just 
 on the turn for ripening, cut them in halves, and 
 pick out all the seeds. Have ready a pint of 
 currant juice, and boil your gooseberries in it till 
 
THE FAMILY FRIEND 
 
 177 
 
 they are tender. Put a pound and a half of dou¬ 
 ble-refined sugar into your pan, with as much wa¬ 
 ter as will dissolve it, and boil it to a sugar again. 
 Then put all together,and make it scalding hot, but 
 do not let it boil; pour it info your plates or glasses, 
 and dry it as before directed. 
 
 Quince Marmalade. 
 
 These must likewise be full ripe for the purpose 
 of making marmalade. Pare them and cut them 
 into quarters; then take out the cores, and put the 
 fruit into a saucepan; cover them with parings, 
 and nearly fill the saucepan with spring water; 
 cover it close, and let them stew over a slow fire 
 till they are soft and of a pink colour; then pick 
 out the quinces from the parings, and beat them to 
 a pulp in a marble mortar. Take their weight of 
 fine loaf sugar, put as much water to it as will dis¬ 
 solve it, and boil and skim it well; then put in your 
 quinces, and boil them gently three quarters of an 
 hour, stirring them all the time. When it is cold, 
 put it into flat pots, tie it down close, and set it by 
 
178 THE FAMILY FRIEND. 
 
 THE ART OF CARVING. 
 
 NOTHING can be more disagreeable to a person 
 who is placed at the head of a table, and whose 
 business it is to pay the necessary honours to guests 
 invited, than to be defective in not being properly 
 able to carve the different articles provided. From 
 the want of knowledge in this particular, it must 
 naturally become no less painful to the person who 
 undertakes the task, than uncomfortable to those 
 who are waiting for the compliment of being served. 
 Abilities and dexterity in this art are striking qua¬ 
 lifications in the eyes of every company, and are 
 material instruments of forming the necessary and 
 polite graces of the table. 
 
 The instructions here laid down by words are 
 materially enlivened by the representations of the 
 respective articles described, so that the young and 
 inexperienced may, by proper attention to the de¬ 
 scription and reference to the plates, soon make 
 themselves proficients in this useful and polite art. 
 
 We shall commence the subject with describ¬ 
 ing the method of carving 
 
HALF ft CALF'S HEAD 
 
THE FAMILY FRIEND 
 
 179 
 
 A Roast Pawl.—See Plate 1st. 
 
 IN this plate the fowl is placed in the centre, 
 and is represented as lying on its side, with one of 
 the legs, wings, and neck-bone taken off. 
 
 Whether the fowl is roasted or boiled, it must 
 be cut up in the same manner. A roasted fowl is 
 sent to table nearly in the same manner as a phea¬ 
 sant, excepting that the pheasant has the head 
 tucked under one of the wings, whereas the fowl 
 has the head cut off before it is dressed. In a 
 boiled fowl (which is represented in the same plate) 
 the legs are bent inwards, and tucked into the 
 belly; but, previous to its being sent to table, the 
 skewers are withdrawn. The most convenient 
 method of cutting up a fowl is, to lay it on your 
 plate, and, as you separate the joints, in the lines 
 a, b, d, put them into the dish. 
 
 The legs, wings, and merry-thought being 
 removed, the next thing is to cut off the neck-bone. 
 This is done by putting in the knife at g, and pass¬ 
 ing under the long broad part of the bone in the 
 line g , 6, then lifting it up, and breaking off the 
 end of the shorter part of the bone, which cleaves 
 to the breast-bone. All the parts being thus sepa¬ 
 rated from the carcase, divide the breast from the 
 back, by cutting through the tender ribs on each 
 side, from the neck quite down to the vent or tail. 
 Then lay the back upwards on your plate, fix your 
 
u 
 
 180 THE FAMILY FRIEND. 
 
 fork under the rump, and laying the edge of your 
 knife in the line b , e, c, and pressing it down, lift 
 up the tail of the lower part of the back, and it 
 will readily divide with the help of your knife in 
 the line b, e, c. In the next place, lay the lower 
 part of the back upwards on your plate, with the 
 rump from you, and cut off the side-bones, (or 
 sidesmen as they are generally called,) by forcing 
 the knife through the rump bone, in the line e, y*, 
 when your fowl will be completely cut up. 
 
 Boiled Fowl.—See Plate 1st. 
 
 We have before observed, that a boiled fowl is 
 cut up in the same manner as one roasted. In the 
 representation of this the fowl is complete, whereas 
 in the part of the other it is in part dissected. 
 Those parts which are generally considered as the 
 most prime are the wings, breast, and merry¬ 
 thought, and next to these the neck-bones and 
 sidesmen. The legs of boiled fowls are more ten¬ 
 der than those that are roasted ; but every part of a 
 chicken is good and juicy. As the thigh-bones of 
 a chicken are very tender, and easily broken with 
 the teeth, the gristles and marrow render them very 
 delicate. . In the boiled fowl the leg should be 
 separated from the drum-stick, at the joint, which 
 is easily done, if the knife is introduced in the hol¬ 
 low, and the thigh-bone turned back from the leg- 
 bone. 
 
THE FAMILY FRIEND. 181 
 
 Partridge.—See Plate Is#. 
 
 The partridge is here represented as just taken 
 from the spit; but before it is served up the skewers 
 must be withdrawn. It is cut in the same manner 
 as a fowl. The wings must be taken off in the lines 
 a, b, and the merry-thought in the line c, d. The 
 prime parts of a partridge are the wings, breast, 
 and merry-thought. The wing is considered as the 
 best, and the tip of it reckoned the most delicate 
 morsel of the whole. 
 
 Pigeons.—See Plate Is#. 
 
 Here are the representations of two, the one 
 with the back uppermost, and the other with the 
 breast. That with the back uppermost is marked 
 No. 1, and that with the breast No. 2. Pigeons 
 are sometimes cut up in the same manner as 
 chickens. But as the lower part, with the thigh, 
 is in general most preferred, and as, from its small 
 size, half of one is not too much for most appetites, 
 they are seldom carved now otherwise than by fix¬ 
 ing the fork at the point a, entering the knife just 
 before it, and dividing the pigeon into two, cutting 
 away in the lines a, b, and a, c, No. 1, at the same 
 time bringing the knife out at the back, in the di¬ 
 rection a, 6, and a, a. No. 2. 
 
 A Goose .— See Plate Is/. 
 
 Let the neck end lay before you, and begin by 
 
182 
 
 THE FAMILY FRIEND. 
 
 cutting two or three long slices on each side of the 
 breast, in the lines a, b, quite to the bone. Cut 
 these slices from the bone, then take off the leg, 
 turning the goose upon one side, putting the fork 
 through the small end of the leg-bone, and pressing 
 it close to the body, which, when the knife has en¬ 
 tered at d, will easily raise the joint. Then pass 
 the knife under the leg, in the direction d, e. If 
 the leg hangs to the carcase at the joint e, turn it 
 back with the fork, and if the goose is young it will 
 easily separate. Having removed the leg, proceed 
 to take off the wing, by passing the fork through 
 the small end of the pinion, pressing it close to the 
 body, and entering the knife at the notch c, and 
 passing it under the wing in the direction <*, d. 
 This is a very nice thing to hit, and can only be 
 acquired by practice. When you have taken off 
 the leg and wing on one side, do the same on the 
 other. Then cut off the apron in the line/, e, g; 
 having done which take off the merry-thought in 
 the line*, h. All other parts are to be taken off in 
 the same manner as directed for the fowl. A goose 
 is seldom quite dissected, unless the company is 
 very large, in which case the above method must be 
 pursued. 
 
 The parts of a goose most esteemed are the 
 slices from the breast, the fleshy part of the w ing, 
 (which may be divided from the pinion,) the thigh 
 bone, (or drum-stick, as it is called.) the pinion, and 
 
THE FAMILY FRIEND 
 
 183 
 
 the side bones. If sage and onions are put into the 
 body of the goose (which is by most approved of) 
 when you have cut off the limbs, draw it out with a 
 spoon at the place from whence the apron is taken, 
 and mix it with the gravy, which should first be 
 poured boiling hot into the body of the goose. 
 
 Some people are particularly fond of the rump, 
 which, after being nicked with a knife, is peppered 
 and salted, and then broiled till it is of a nice light 
 brown ; and this is distinguished by the epithet of a 
 devil. The same is likewise done by the rump of 
 a turkey. 
 
 A Hare.—See Plate 1st. 
 
 There are two ways of cutting up a hare, but 
 the best and readiest way is, to put the point of the 
 knife under the shoulder at g, and cut through all 
 the way down the rump, on one side of the back¬ 
 bone in the line g, h. When you have done this, 
 qut it in the same manner on the other side, at an 
 equal distance from the back-bone, by which means 
 the body will be nearly divided into three. You 
 may now cut the back through the spine or back¬ 
 bone, into several small pieces, more or less, in the 
 lines t, k. The back is by far the tenderest part, 
 fullest of gravy, and esteemed the most delicate. 
 When you help a person to a part of the back, you 
 must give with it a spoonful of pudding, with which 
 
184 THE FAMILY FRIEND. 
 
 the belly is stuffed, below the letter k , and which 
 may now be easily got at. Having separated the 
 legs <£rom the back-bone, they are easily cut from 
 the belly. The flesh of the leg is next in estimation 
 to the back ; but the meat is closer, firmer, and less 
 juicy. The shoulders must be cut oft'in the circular 
 dotted line e,f, g. In a large hare a whole leg is 
 too much to be given to any person atone time, it 
 should therefore be divided. The best part of the 
 leg is the fleshy part of the thigh at h, which should 
 be cut off. 8ome people are fond of the head, 
 brains, and bloody part of the neck. But before 
 you begin to dissect the head, cut off the ears at the 
 roots, as many people are fond of them when they 
 are roasted crisp. The head must then be divided 
 in this manner: Put it on a clean pewter plate, so 
 as to have it under hand, and turning the nose 
 towards you hold it steady with your fork, so that 
 it may not slip from under the knife. You must 
 then put the point of the knife into the skull 
 between the ears, and by forcing it down, as soon 
 as it has made its way, the head may be easily 
 divided into two, by forcing the knife, with some 
 degree of strength, quite down through the nose to 
 a. 
 
 The method of cutting up a hare, as here laid 
 down, can only be effected when the hare is young. 
 If it is an old one the best method is to put your 
 knife pretty close to the back*bone, and cut off the 
 
THE FAMILY FRIEND. 185 
 
 leg; but as the hip-bone will be in your way, turn 
 the back of the hare towards you, and endeavour to 
 hit the joint between the hip and the thigh bone. 
 When you have separated one, cut off the other; 
 and then cut a long narrow slice or two on each side 
 of the back-bone, in the direction g, h. Then di¬ 
 vide the back-bone into two, three, or more parts, 
 passing your knife through the several joints of the 
 back, all which, by a little attention and patience, 
 may be readily effected. 
 
 A Fore Quarter of Lamb.—'See Plate 1st. 
 
 This joint is always roasted, and when it comes 
 to table, before you can help any one, you must 
 separate the shoulder from the breast and ribs (or 
 what is by some called the coste) by passing the 
 knife under, in the direction c,g,d,e. The shoul¬ 
 der being then taken off, the juice of a lemon, or 
 Seville orange, should be squeezed upon the part it 
 was taken from, a littlesaltadded,and the shoulder 
 replaced. The gristly part must then be separated 
 from the ribs in the line f,g, and then all the pre¬ 
 paratory business to serving will be done. The ribs 
 are generally most esteemed, and one,two, or more, 
 may be easily separated from the rest in the line a,6; 
 but to those who prefer the gristly part, a piece 
 or two may be cut off in the lines h,i, &c. If you 
 
 8 2a 
 
f 
 
 186 THE FAMILY FRIEND. 
 
 should have a fore quarter of grass-lamb that runs 
 large, the shoulder when cut off must be put upon 
 another dish, and carved in the same manner as a 
 shoulder of mutton. 
 
 A Pig.—See Plate Is#. 
 
 A pig is seldom sent whole to table, but usually 
 eut up by the cook, who takes off the head, splits 
 the body down the back, and garnishes the dish 
 with the chops and ears. 
 
 Before you help any one at table, first separate 
 the shoulders from the carcase, and then the legs, 
 according to the direction given by the dotted line 
 c,d,e. The most delicate part of a pig is about 
 the neck, which may be cut off in the line/, g. 
 
 lhe next best parts are the ribs, which may be 
 divided in the line a, b, &c. and the others are 
 pieces cut from the legs and shoulders. Indeed, 
 the bones of a pig are little else than gristle, so that 
 it may be cut in any part without the least difficulty. 
 It produces such a variety of delicate bits, that the 
 fancies of most may be readily gratified. 
 
 A Shoulder of Mutton.—Plate 2nd. 
 
 This is a very fine joint, and by many preferred 
 to the leg, it being very full of gravy, if properly 
 roasted, and producing many nice bits. 
 
THE FAMILY FRIEND. 
 
 187 
 
 The figure represents it as laid in the dish with 
 the back uppermost. When it is first cut, it should 
 be in the hollow part of it, in the direction «, b, and 
 the knife should be passed deep to the bone. The 
 gravy will then run fast into the dish, the part will 
 immediately open, and many fine slices will be 
 readily cut from it. The prime part of the fat lies 
 on the outer edge, and is to be cut out in thin slices 
 in the direction e,f. If many are at table, and 
 the hollow part cut in the line a, b, is eaten, 
 some very good and delicate slices may be cut out 
 on each side the ridge of the blade-bone, in the 
 direction c, d. The line between these two dotted 
 lines is that in the direction of which the edge, 
 or ridge of the blade-bone lies, and cannot be cut 
 across. 
 
 A Saddle of Mutton.—Plate 2nd. 
 
 This is by some called a chine of mutton, and 
 consists of the two loins together, the back-bone 
 running down the middle to the tail. When you 
 Carve it you must cut a long slice in either of the 
 fleshy parts, on the sides of the back-bone, in the 
 direction a, b. There is seldom any great length 
 of tail left on, but if it is sent up with the tail, 
 many will be fond of it, and it may be easily di¬ 
 vided into several pieces, by cutting between 
 
188 
 
 THE FAMILY FRIEND. 
 
 (he joints of the tail, which are about an inch 
 apart. 
 
 A Cod's Head.—Plate 2nd. 
 
 Fish in general requires very little carving, 
 the fleshy parts being those principally esteemed. 
 
 A cod’s head and shoulders, when in season, 
 and properly boiled, is a very genteel and hand¬ 
 some dish. When cut, it should be done with a 
 spoon fish*trowel, and the parts about the back¬ 
 bone, on the shoulders, are the most firm and best. 
 Take off a piece quite down to the bone, in the 
 direction a, b, c, d, putting in the spoon at a, c, 
 and with each slice of fish give a piece of the round, 
 which lies underneath the back-bone and lines it, 
 the meat of which is thin and a little darker coloured 
 than the body of the fish itself; this may be got, by 
 passing a knife or spoon underneath, in the direc¬ 
 tion d, b. About the head are many delicate parts, 
 some fine kernels, and a great deal of the jelly 
 kind. The jelly part lies about the jaw-bones, and 
 the firm parts within the head. Some are fond of 
 the palate, and others the tongue, which likewise 
 may be got, by putting a spoon into the mouth, in 
 the direction of the line e. 
 
 A piece of boiled Salmon.—Plate 2nd. 
 
 Ihe fattest and richest part of a salmon is the 
 
THE FAMILY FRIEND 
 
 189 
 
 belly ; it is therefore customary to give to those who 
 like both, a thin slice of each : the one cut out of 
 the belly, in the direction c, d; the other out of the 
 back, in the line a, b. Most people who are fond 
 of salmon generally like the skin, so that the slices 
 must be cut thin with the skin on. 
 
 A- Mackerel.—Plate 2nd. 
 
 Slit the fish all along the back, in the line a, 
 e, b, and take off the whole side as far as the line 
 b, c, not too near the head, as the meat above the 
 gills is generally black and ill flavoured. The roe 
 of a male fish is soft, but that of the female is hard, 
 and full of small eggs. 
 
 Haifa Calf’s Head.—Plate 2nd. 
 
 In carving this, begin by cutting the flesh 
 quite along the cheek bone, in the direction c, b, 
 from whence several handsome slices may be taken. 
 In the fleshy part, at the end of the jaw-bone, lies 
 part of the throat sweet-bread, which may be cut 
 into in the line c, d, and which is esteemed the best 
 part in the head. Many like the eye, which is 
 to be cut from its socket a, by forcing the point of 
 the knife down to the bottom of one edge of the 
 socket, and cutting quite round, keeping the point 
 of the knife slanting towards five middle, so as to 
 
THE FAMILY FRIEND. 
 
 190 
 
 separate the meat from the bone. The palate is 
 also reckoned by some very delicate ; it lays on the 
 under-side of the roof of the mouth ; it is a wrinkled, 
 white, thick skin, and may be easily separated from 
 the bone with a knife, by raising the head with your 
 left hand. There are also some nice tender bits on 
 the under-side, covering the under jaw, and some 
 delicate gristly fat to be pared off about the ear, g. 
 In the upper jaw is the large tooth behind, which 
 having several cells, and being full of gravy, is 
 called the sweet tooth ; but its delicacv is more in 
 the name than any thing else. When you serve 
 any person with a slice of the head, you must in¬ 
 quire whether they choose to have any of the tongue 
 and brains, which are generally served up in a se¬ 
 parate dish. A slice from the thick part of the 
 tongue, near the root, is the best. 
 
 A Leg of Mutton.—Plate 2nd. 
 
 A leg of wether mutton, which is by far the 
 best flavoured, may be readily known by the ker¬ 
 nel, or little round lump of fat, just above the 
 letters, a, e. This joint, whether boiled or roasted, 
 is carved in the same manner. The person who 
 does this business should turn the joint towards him, 
 as it here lies, the shank to the left hand; then 
 holding it steady with his fork, he should cut it 
 
THE FAMILY FRIEND. 191 
 
 deep on the fleshy part, in the hoiiow of the thigh, 
 quite to the bone, in the direction a, b. Then will 
 he cut it right through the kernel of fat called the 
 pope's eye, of which many are particularly fond. 
 The most juicy parts of the leg are in the thick part 
 of it, from the line a, b, upwards, towards e; but 
 many prefer the drier part about the shank or 
 knuckle, which some call the venison part, from 
 its eating so short; but this is certainly the coarsest 
 part of the joint. The fat lies chiefly on the ridges 
 e, e, and is to be cut in the direction e,f. In order 
 to cut down what is by some called the cramp-bone, 
 and by others the gentleman’s bone, you must take 
 hold of the shank-bone with your left hand, and 
 cutting down to the thigh-bone at the point d, then 
 passing the knife under the cramp-bone, in the 
 direction d, c, it may easily be cut out. 
 
J92 
 
 THE FAMILY FRIEND. 
 
 Supplement. 
 
 Directions for making different kinds of Dread. 
 
 IN the execution of this business, one very 
 material consideration is, the proper construction 
 of your oven, which should be built round, and not 
 lower from the roof than twenty inches, nor higher 
 than twenty-four inches. The mouth should be 
 small, with an iron door to shut quite close; by 
 which means less tire will be required, it will heat 
 quicker than a long and high-roofed oven, and 
 bake every thing better. 
 
 To make Dread the London way. 
 
 Put a bushel of good flour, ground about five 
 or six weeks, into one end of your trough, and make 
 a hole in the middle. Take nine quarts of warm 
 water, (called by the bakers liquor) and mix it 
 with one quart of good yeast; put it into your flour, 
 and stir it well with your hands till it is tough. 
 -Let it stay till it rises as high as it will go, which 
 will be in about an hour and twenty minutes. Be 
 careful to watch it when it comes to its height, and 
 do not let it fall. Then make up your dough with 
 

 o 
 
 THE FAMILY FRIEND. ' 193 
 
 eight quarts more of warm liquor, and one pound 
 of salt; work it well up with your hands, and then 
 cover it with a coarse cloth or a sack; then put your 
 lire into the oven, and by the time it is properly 
 heated, the dough will be ready. Then make your 
 loaves of about five pounds each, sweep out your 
 oven clean, put in your loaves, shut your oven up 
 close, and two hours and a half will bake them. 
 Remember that in summer time your liquor be just 
 blood-warm; in winter a little warmer; and in 
 bard frosty weather as hot as you can bear your 
 hand in it, but not so hot as to scald the yeast, for 
 should that be the case the whole batch of bread 
 will be spoiled. A larger or a smaller quantity 
 may be made in proportion to the rules here laid 
 down. 
 
 To make Leaven Bread. 
 
 Take a lump of dough, about two pounds of 
 your last baking, which has been made with yeast, 
 keep it in a wooden vessel, and cover it well with 
 flour. The night before you intend to bake, put 
 this, (which is your leaven) into a peck of flour, and 
 work them well together with warm liquor. Let 
 it lie in a dry wooden vessel, well covered with a 
 linen cloth, a blanket over the cloth, and keep it 
 in a warm place. • This dough, kept warm, will 
 rise again next morning, and will be sufficient to 
 9 2 b 
 
294 THE FAMILY FRIEND. 
 
 mix with two or three bushels of flour, being worked 
 up with warm liquor, and a pound of salt to each 
 bushel of flour. When it is well worked, and 
 thoroughly mixed with all the flour, let it be well 
 covered with the linen and blanket, until you 
 And it rise ; then knead it well, and work it up into 
 loaves and bricks, making the loaves broad, and 
 not so thick and high as is done for bread made 
 with yeast. Then put them into the oven,and bake 
 them as before directed. Always keep by you two 
 pounds of the dough of your last baking, well 
 covered with flour, to make leaven to serve from 
 one baking day to another. The more leaven is 
 put to the flour, the lighter and more spongy the 
 bread will be; aud the fresher the leaven the sweeter 
 it will be. 
 
 To make French Bread. 
 
 Lay at one end of your trough half a bushel of 
 the best white flour, and make a hole in the middle 
 of it. Mix a pint of good small beer yeast with 
 three quarts of warm liquor, put it in, and mix it 
 up well till it is tough: put a flannel over it, and 
 let it rise as high as it will; when it is at the height 
 take six quarts of skimmed.milk blood-warm, (the 
 bluer the better, provided it is sweet,) and a pound 
 of salt. Instead of working it with your hands, as 
 you would do for English bread, put the ends of 
 
THE FAMILY FRIEND. 
 
 your fingers together, ami work it over your hands 
 till it is quite weak and ropy ; then cover it over 
 with a flannel, put your fire into the oven, and 
 make it very hot. Observe that when you take 
 the dough out of the trough, you use your hands as 
 before, or else you will not get it out till it falls, 
 when it will be good for nothing. Lay it ou the 
 dresser, and instead of a common knife have one 
 made like a chopping knife to cut it with ; then 
 make it up into bricks or rolls as you think proper. 
 The bricks will take an hour and a half baking, and 
 the rolls half an hour. Then draw them out, and 
 either rasp them with a rasp, or chip them with a 
 knife, but the former is the most convenient, and is 
 done with the greater expedition. When you work 
 it up with the second liquor, you may, if you 
 please, break in two ounces of butter. 
 
 To make Muffins, 
 
 Put into your trough a bushel of fine white 
 flour; then take three gallons of milk-warm liquor, 
 and mix in a quart of mild ale, or good small beer 
 yeast, and half a pound of salt: stir it well about 
 for a quarter of an hour, then strain it into the floui, 
 and mix your dough as light as you can ; let it lie 
 one hour to rise; then with your hand roll it up, 
 and pull it into little pieces about the size ot a 
 walnut; roll them like a ball, and lay them on a 
 
196 
 
 THE FAMILY FRIEND 
 
 table, and as fast as you do them put a flannel over 
 them, and be sure to keep your dough covered. 
 When you have rolled out all your dough, begin 
 to bake the lirst, and by that time they will be 
 spread out in the right form. Lay them on your 
 plate, and as the bottom side begins to change 
 colour, turn them on the other. Be careful that 
 the middle of your plate is not too hot; if it is, 
 put a brick-bat or two in the middle of the fire to 
 slacken the heat. 
 
 Oat-Cakes are made the same way, only use 
 fine sifted oatmeal instead of flour, and two gal¬ 
 lons of water instead of three. When you pull the 
 dough to pieces, roll them out with a good deal of 
 flour; cover them with a piece of flannel,and they 
 will rise to a proper thickness. If you find them 
 too big or too little, you must roll your dough ac¬ 
 cordingly. 
 
 When you use either muffins or oat-cakes, toast 
 them on both sides very crisp, but do not burn them; 
 then pull them open .with your fingers, and they 
 will look like a honey-comb. Put in as much but¬ 
 ter as you choose ; then clap them together again, 
 and put them before the fire. W hen you think the 
 butter is melted, turn them, that both sides may be 
 buttered alike, but do not touch them with a knife, 
 either to spread the butter or cut them open, if 
 you do they will be very heavy, When they are 
 buttered, cut them across with a knife. 
 
THE FAMILY FRIEND 
 
 197 
 
 THE 
 
 Housekeeper’s Calendar ; 
 
 OR 
 
 A LIST OF THE VARIOUS SEASONABLE ARTICLES 
 
 For Ihe different Months in the Year. 
 
 JANUARY. 
 
 Meat. —Beef, mutton,house-lamb, veal, & pork. 
 
 Poultry. —Pheasants, partridges, hares, rabbits, 
 woodcocks, snipes, turkeys, capons, pullets, fowls, 
 chickens, tame pigeons. 
 
 Fish. —Carp, tench, perch, lampreys, eels, craw¬ 
 fish, cod, soles, flounders, plaice, turbot, thornback, 
 skate, sturgeon, smelts, whitings, lobsters, crabs, 
 prawns, oysters. 
 
 Vegetables,, fyc. —Cabbage, savoys, coleworts, 
 sprouts,brocoli, purple and white,spinage,lettuces, 
 cresses, mustard, rapes, radishes, turnips, tarragon, 
 sage, parsnips, carrots, potatoes, scorzonera, skir- 
 ries, cardoons,beets, parsley,sorrel,chervil, celery, 
 endive, mint,cucumbers in hothouses, thyme, savo¬ 
 ry, pot-marjoram, hyssop, salsifie, Jerusalem arti¬ 
 chokes, asparagus, mushrooms. 
 
 Fruit. —Apples, pears, nuts, almonds, services, 
 medlars, grapes. 
 
< 
 
 J98 THE FAMILY FRIEND. 
 
 FEBRUARY. 
 
 Meat. —Beef, house-lamb, mutton, veal, pork. 
 
 Poultry , <fyc. —Turkeys, capons, pullets, fowls, 
 chickens, pigeons, pheasants, partridges, wood¬ 
 cocks, snipes, hares, tame rabbits. 
 
 Fish. —Cod, soles, sturgeon, flounders, plaice, 
 turbot, thornback, skate, whitings, smelts, lobsters, 
 crabs, oysters, prawns, tench, perch, carp, eels, 
 lampreys, craw-fish. 
 
 Vegetables, ^-—Cabbage, savoys, cole worts, 
 sprouts, brocoli, purple and white, mustard, rapes, 
 radishes, turnips, tarragon, mint, asparagus, kid - 
 neybeans, carrots, parsnips, potatoes, cardoons, 
 beets, parsley,chervil, endive, sorrel, celery, chard 
 beets, lettuces, cresses, burnet, tansy, thyme, sa¬ 
 vory, marjoram. 
 
 Also may be had, forced radishes, cucumbers, 
 onions, leeks, shalots, garlic, rocombole, salsifie, 
 skirrets, scorzonera, Jerusalem artichokes. 
 
 Fruit. —Pears, apples, grapes. 
 
 MARCH. 
 
 Meat. —Beef, pork, mutton, veal, house-lamb. 
 
 Poultry , &c.—Turkeys, pullets, capons, fowls, 
 chickens, ducklings, pigeons, tame rabbits. 
 
 Fish. —Carp, tench, turbot, thornback, skate, 
 eels, mullets, plaice, flounders, lobsters, soles, 
 whitings, crabs, craw-fish, prawns. 
 
THE FAMILY FRIEND. 199 
 
 Vegetables, 4*c.—Carrots, turnips, parsnips, 
 Jerusalem artichokes, onions, garlic, shalots, bro- 
 coli, cardoons, beets, parsley, fennel, celery, en¬ 
 dive,tansy,rapes,radishes,tarragon, mint, burnet, 
 thyme, winter-savory, coleworts, borecole, cab¬ 
 bages, savoys, spinage, mushrooms, lettuces, chives, 
 cresses, mustard, pot-marjoram, hyssop, cucum¬ 
 bers, kidneybeans. 
 
 Fruit. —Pears, apples, forced strawberries. 
 
 APRIL. 
 
 Meat. —Beef, mutton, veal, lamb. 
 
 Poultry, 6?c. —Pullets, fowls, chickens, duck¬ 
 lings, pigeons, rabbits, leverets. 
 
 Fish. —Carp, chub, tench, trout, craw-fish, sal¬ 
 mon, turbot, soles, skate, mullets, smelts, herrings, 
 crabs, lobsters, prawns. 
 
 Vegetables. —Coleworts, sprouts, brocoli, spi- 
 wge, fennel, parsley, chervil, young onions, ce¬ 
 lery, endive, sorrel, burnet, tarragon, radishes, let¬ 
 tuces, small sal lad, thyme, and all sorts of pot herbs. 
 
 Fruit. —Apples, pears, forced cherries and apri¬ 
 cots for tarts. 
 
 MAY. 
 
 Meat. —Beef, mutton, veal, lamb. 
 
 Poultry, (SfC. —Pullets, fowls, chickens, green 
 geese, ducklings, turkey poults, rabbits, leverets. 
 
200 THE FAMILY FRIEND. 
 
 Fish. —Carp, tench, eels, trout, chub, salmon, 
 soles, turbot, herrings, smelts, lobsters, craw-fish, 
 crabs, prawns. 
 
 Vegetables, <fyc .—Early potatoes, carrots, tur¬ 
 nips, radishes, early cabbages, cauliflowers, arti¬ 
 chokes, spinage, parsley, sorrel, barley, mint, 
 purslane, fennel, lettuces, cresses, mustard, all 
 sorts of sallad herbs, thyme, savory, all other sweet 
 herbs, pease, beans, kidneybeans, asparagus, tra- 
 gopogan, cucumbers, &c. 
 
 Fruit. —Pears, apples, strawberries, cherries, 
 melons, green apricots, currants for tarts, and 
 gooseberries. 
 
 JUNE. 
 
 Meat. —Beef, mutton, veal, lamb,buck venison. 
 
 Poultry, Sfc. —Fowls, pullets, chickens, green 
 geese, ducklings, turkey poults, plovers, wheat 
 ears, leverets, rabbits. 
 
 Fish. —Trout, carp, tench, pike, eels, salmon, 
 soles, turbot, mullets, mackerel, herrings, smelts, 
 lobsters, craw-fish, prawns. 
 
 Vegetables, <$*c. -Carrots, turnips, potatoes, 
 
 parsnips, radishes,onions, beans, pease,asparagus, 
 kidneybeans, artichokes, cucumbers, lettuce, spi¬ 
 nage, parsley, purslane, rape, cresses, all other 
 small sallading, thyme, all sorts of pot herbs. 
 
 Fruit. -Cherries, strawberries, gooseberries, 
 
 currants, masculine, apricots, apples, pears. 
 
THE FAMILY FRIEND. 
 
 201 
 
 some peaches, nectarines, grapes, melons, pine¬ 
 apples. 
 
 JULY. 
 
 Meat. — Beef, mutton, veal, lamb, buck venison. 
 
 Poultry , 4*c.—Pullets, fowls, chickens, pigeons, 
 green geese, ducklings, turkey poults, ducks, 
 young partridges, pheasants, wheat ears, plovers, 
 leverets, rabbits. 
 
 Fish. —Cod, haddock, mullets, mackerel,tench, 
 pike, herrings, soles, plaice, flounders, eels, lob¬ 
 sters, skate, thornback, salmon, carp, prawns, 
 crawfish. 
 
 Vegetables , fye. —Carrots, turnips, potatoes, 
 radishes, onions, garlick, rocombole, scorzonera, 
 salsifie, mushrooms, cauliflowers, cabbages, sprouts, 
 artichokes, celery, endive, finocha, chervil, sorrel, 
 purslane, lettuce, cresses, all sorts of small sallad 
 herbs, mint, balm, thyme,all other pot herbs, pease, 
 beans, kidneybeans. 
 
 Fruit. —Pears, apples, cherries, peaches, nec¬ 
 tarines, plums, apricots, gooseberries, strawberries, 
 raspberries, melons, pineapples. 
 
 AUGUST. 
 
 Meat. —Beef, mutton, veal, lamb, buck venison. 
 
 Poultry, —Pullets, fowls, chickens, green geese, 
 turkey poults, ducklings, grouse, leverets, rabbits, 
 pigeons, pheasants,wild ducks, wheat ears, plovers. 
 
 Fish. — Cod, haddock, flounders, plaice, skate, 
 9 2 c 
 
202 
 
 THE FAMILY FRIEND. 
 
 thornbaek, mullets, mackerel, herrings, pike, 
 caip, eels, lobsters, crawfish, prawns, oysters. 
 
 Vegetables, fyc.— Carrots, turnips, potatoes, 
 radishes, onions, garlick, shalots, scorzonera, sal- 
 sifie, pease, beans, kidneybeans, mushrooms, arti¬ 
 chokes, cabbage, cauliflowers, sprouts, beets, celery, 
 
 endive, finocha, parsley, lettuces,all sorts of small 
 sallad, thyme,savory, marjoram, all sorts of sweet 
 herbs. 
 
 Fruit. —Peaches, nectarines, plums, cherries, 
 apples, pears, grapes, figs, filberts, mulberries, 
 strawberries, gooseberries, currants, melons, pine¬ 
 apples. 
 
 SEPTEMBER. 
 
 Meat. —Beef, mutton, lamb, veal, pork, buck 
 venison. 
 
 Poultry, tf’c.—Geese, turkeys, teals, pigeons, 
 larks, pullets, fowls,hares, rabbits, chickens, ducks, 
 pheasants, partridges. 
 
 Fish. Cod, haddock, flounders, plaice, thorn- 
 back^skate, soles, salmon, carp, tench, pike, lob¬ 
 sters, oysters. 
 
 Vegetables. —Carrots, turnips, potatoes, shalots, 
 onions, leeks, garlick, scorzonera, salsifie, pease, 
 beans, kidneybeans, mushrooms, artichokes, cab- 
 bage, sprouts, cauliflowers, cardoons, endive, ce- 
 ler y’ P ars,e y> finocha, lettuces, and small sallad, 
 chervil, sorrel, beets, thyme, and all sorts of soup 
 herbs. 
 
THE FAMILY FRIEND. 
 
 203 
 
 Fruit. —Peaches, plums, apples, pears, grapes, 
 walnuts, filberts, hazel nuts, medlars, quinces, la- 
 zaroles, currants, cherries, melons, pine apples. 
 
 OCTOBER. 
 
 Meat. —Beef, mutton, lamb, veal, pork, doe 
 venison. 
 
 Poultry, SfC.— Geese, turkeys, pigeons, pullets, 
 fowls,chickens, rabbits, wild ducks, teals, widgeons, 
 woodcocks, snipes, larks, dotterels,hares,pheasants, 
 partridges. 
 
 Fish. —Dorees, halibut, bearbet, smelts, brills, 
 gudgeons, pike, carp, tench, perch, salmon, trout, 
 lobsters, cockles, muscles, oysters. 
 
 Vegetables, Cabbages, sprouts, cauli¬ 
 
 flowers, artichokes, carrots, parsnips, turnips, po¬ 
 tatoes, skirrets, salsifie, scorzonera, leeks, shalots, 
 garlick, rocombole, celery, endive, cardoons, cher¬ 
 vil, finocha, chard beets, corn sal lad, lettuce, all 
 sorts of young sallads, thyme, savory, all sorts of 
 pot herbs. 
 
 Fruit. —Peaches, grapes, figs, med lars, services, 
 quinces, black and white bullace, walnuts, filberts, 
 hazel nuts, pears, apples. 
 
 NOVEMBER. 
 
 Meat. —Beef, mutton, veal, house-lamb, doe 
 venison. 
 
 Poultry, 4’C.—Geese, turkeys, fowls, chickens, 
 pullets, pigeons, wild ducks, teals, widgeons, 
 woodcocks, snipes, larks, dotterels, hares, rabbits, 
 partridges, pheasants. 
 
204 
 
 THE FAMILY FRIEND. 
 
 Fish. Gurnets, dorees, salmontrout, smelts 
 gudgeons, lobsters, halibut, bearbet, salmon, carp 
 pike, tench, oysters, cockles, muscles. 
 
 Vegetables, &c.~ Carrots, turnips, parsnips, po¬ 
 tatoes, skirret, salsifie, scorzonera, onions, leeks, 
 shalois, rocombole, Jerusalem artichokes, cabbage, 
 cauliflowers, savoys, sprouts, coleworfs, spinage,’ 
 c iard beets, cardoons, parsley, cresses, ' endive, 
 chervil, lettuces, all sorts of saiiad herbs, thyme 
 and all pot herbs. 
 
 Fruit.-—Pea rs, apples, bullace, chesnuts, hazel 
 nuts, walnuts, medlars, services, grapes. 
 
 DECEMBER. 
 
 Meat.— Beef, mutton, veal, house-lamb, pork, 
 doe venison. 
 
 Poultry , &c.— Geese, turkeys, pullets,pigeons, 
 capons, fowls, chickens, hares, rabbits, woodcocks, 
 snipes, larks, wild ducks, teals, widgeons, dotte¬ 
 rels, partridges, pheasants. 
 
 Fish. Turbot, gurnets, sturgeon, halibut, 
 bearbet, smelts, cod, codlings, soles, carp, gud¬ 
 geons, eels, cockles, muscles, oysters, dorees. 
 
 egetables, Cabbage, savoys, brocoli, pur¬ 
 ple and white, carrots, parsnips, turnips, lettuces, 
 cresses, small sallad, potatoes, skirrets, scorzonera, 
 sals.be, leeks, onions, shalots, cardoons, forced as¬ 
 paragus, garlic, rocombole, celery, endive, beets, 
 spmage, parsley, thyme, and all sorts of pot herbs. 
 
 Fruit Pears, apples, medlars, services, ches- 
 nuts, walnuts, hazel nuts, grapes. 
 
gjnticy. 
 
 — Q 0 O 0 @ O <9 0 9 M 
 
 Almond soup .... 
 
 Apple Pudding .... 
 Almond Cake • • 
 
 Apricotr-, to preserve 
 Artichoke Bottoms, to dry 
 Artichokes, to boil 
 Almond Icing, to make 
 Ditto Posset, do. 
 
 Ditto Pudding, do. 
 
 Ale, to mull 
 Asparagus, to boil 
 Angelica, to candy 
 
 Beef Alamode, to make 
 
 Ditto Round, to stew 
 
 Ditto Olives 
 
 Ditto Round, to force 
 
 Ditto Steaks, to broil 
 
 Ditto Fiat Ribs, to porcupine 
 
 Browning for made dishes 
 
 Beef Tea, to make 
 
 Ditto Steak Pie, do. ... 
 
 Ditto, Rump of, to stew 
 
 Bride’s Pie, to make 
 
 Beast Heart, to roast •. 
 
 Beef, to make red 
 
 Ditto, Bouillie .... 
 
 Bread Pudding 
 
 Ditto another way 
 
 Ditto and Butter Pudding 
 
 Black Cap Pudding 
 
 Black Puddings 
 
 Barm do. • • 
 
 B 
 
 Pa t 
 
 71 
 
 78 
 
 104 
 
 130 
 
 161 
 
 77 
 
 120 
 
 164 
 
 121 
 
 161 
 
 163 
 
 21 
 
 158 
 22 
 
 159 
 24 
 
 157 
 
 47 
 122 
 
 60 
 
 21 
 
 54 
 
 48 
 
 49 
 49 
 
 63 
 
 64 
 64 
 68 
 68 
 72 
 
206 
 
 Burnt Cream .... _ 
 
 « • 
 
 Page. 
 
 76 
 
 Bride’s Cake .. .. 
 
 • • • 
 
 76 
 
 Bride Cake Icing ... .. .... 
 
 .. 
 
 77 
 
 Biscuit Cake .... 
 
 
 81 
 
 Ditto Drops, to make .. ... 
 
 
 84 
 
 Buns, to make .... 
 
 • • 
 
 82 
 
 Biomange, to make *. .... 
 
 • • 
 
 90 
 
 Black Caps, do. .... 
 
 • § • • 
 
 95 
 
 Ditto Currant Jam, to make .... 
 
 
 97 
 
 Barberries in bunches, to preserve . „,. 
 
 
 106 
 
 Ditto ditto, to pickle .„ .... 
 
 
 134 
 
 Bullace Cheese, to make .... 
 
 
 109 
 
 Beef, to pot - .. .... 
 
 
 116 
 
 Birds of all kinds, to pot 
 
 
 118 
 
 Blackberry Wine, to make _ 
 
 
 124 
 
 Birch Wine, do. .. _ 
 
 • • • • 
 
 125 
 
 B»lm do. do. - - 
 
 
 126 
 
 Beet Roots, to pickle .... .... 
 
 » • t t 
 
 134 
 
 Butter Scotch, to make .... 
 
 9mm 
 
 142 
 
 Burnt Almonds .... 
 
 
 175 
 
 Bread, to make _ _ 
 
 192 to 
 
 195 
 
 c 
 
 Calf’s Head Hash ‘ ... .... 
 
 • • • 
 
 14 
 
 Ditto do. to collar 
 
 
 J17 
 
 Ditto Brain Cakes .... .... 
 
 • • 
 
 15 
 
 Ditto Head, to grill .... .... 
 
 9 9 9 
 
 15 
 
 Ditto Foot Pudding .... .... 
 
 9 9 9 9 
 
 63 
 
 Ditto do Jelly .. - - 
 
 9 9 
 
 87 
 
 Cucumbers, to dress with eggs 
 
 
 26 
 
 Cod’s Head and Shoulders, to dress .. 
 
 9 9 9 
 
 27 
 
 Ditto Sounds, do. 
 
 9 9 
 
 28 
 
 Cod, salt, to dress ... * 
 
 
 155 
 
 Carp and Tench, to stew 
 
 
 29 
 
 Codling Pie .. ... 
 
 
 56 
 
 Cream Pancakes .... 
 
 
 73 
 
Curd Cheesecakes .... • • • * • 
 
 ...» 
 
 94 
 
 Ditto do. another way .... • • • • 
 
 .. 
 
 94 
 
 Currants for tarts, to preserve 
 
 •. 
 
 98 
 
 Ditto, green, to bottle .... • • • • 
 
 
 131 
 
 Cherries, to dry .... • • • • 
 
 
 110 
 
 Clotted Cream, to make • • • • .... 
 
 • • 
 
 113 
 
 Cream of Tarter Whey, to make 
 
 • • • 
 
 122 
 
 Chicken Broth, do. .... 
 
 
 122 
 
 Cowslip Wine, do. .. •• 
 
 • a 
 
 124 
 
 Cranberries, to bottle .... .... 
 
 0 • • • 
 
 131 
 
 Cucumbers, to pickle .. .... •• 
 
 • 
 
 135 
 
 Ditto, do. in slices .... .... 
 
 ... 
 
 135 
 
 Cauliflower, to pickle white .. .. 
 
 -• 
 
 140 
 
 Ditto, do. do. another way .... 
 
 • • • • 
 
 140 
 
 Codlings, do. .... .... 
 
 • • 
 
 141 
 
 Cabbage, do. red .... .... 
 
 • • • 
 
 141 
 
 Codlings, to preserve green all the year 
 
 * 
 
 152 
 
 Carp, to dress, and sauce .... • • - • 
 
 • • 
 
 156 
 
 Confectionary, art of .... .... 
 
 166 to 170 
 
 Cassia, candied • • .... 
 
 • • • • 
 
 172 
 
 Currant Paste .... •••• 
 
 9 0 0 9 
 
 176 
 
 Carving, art of .. - • • • • • • • 
 
 D 
 
 178 to 191 
 
 Dutch Pudding, to make • • • • . • • • 
 
 • • • • 
 
 67 
 
 Damsons, to preserve 
 
 • • • • 
 
 107 
 
 Ditto do. another way «. • • • • 
 
 
 107 
 
 Ditto, to bottle .. .... •• 
 
 
 131 
 
 Drying and Candying ... • • • 
 
 
 170 
 
 Dried Apricots • • 
 
 
 171 
 
 Ditto Peache9 •• •• .... 
 
 .... 
 
 171 
 
 Ditto Damsons »• • • • • • 
 
 9 9 9 9 
 
 173 
 
 E 
 
 
 
 Eels, to pitchcock .... .... 
 
 9 9 
 
 32 
 
 Ditto, to collar • • * • • • • • 
 
 9 9 9 9 
 
 34 
 
208 
 
 Eel-Pie, to make .. 
 
 • • • 
 
 Page 
 
 56 
 
 Egg and Bacon Pie ... .... 
 
 • • • m 
 
 61 
 
 Elder Wine, to make 
 
 0 * 
 
 128 
 
 Ditto Buds, to pickle .. .. . * 
 
 • • 
 
 134 
 
 Eels or Lampreys, to roast •. .... 
 
 • • . 
 
 143 
 
 F 
 
 Forced Sweet Breads .. .... 
 
 # • « • 
 
 IS 
 
 French Bread, to make .... 
 
 0 0 0 
 
 84 
 
 Fritters, do. .... .... 
 
 0 0 0 9 
 
 84 
 
 Flummery, do. - .... 
 
 0 0 
 
 86 
 
 Ditto Eggs and Bacon, to make .... 
 
 # 9 
 
 92 
 
 Ditto or Blomange, do. .... 
 
 
 88 
 
 Ditto Colouring, do. .. 
 
 m 0 
 
 89 
 
 Ditto Solomon’s Temple, do. 
 
 0 0 0 
 
 92 
 
 Fish Pond, do. .... 
 
 0 0 0 0 
 
 89 
 
 French Beans, to keep .... .... 
 
 * # 
 
 128 
 
 Ditto do. another way .... 
 
 m 9 
 
 12.9 
 
 Flounders, Plaice, or Soals, to stew .. 
 
 0 0 0 0 
 
 144 
 
 G 
 
 
 
 Goose, to roast .... 
 
 m m 
 
 43 
 
 Ditto Pie, to make .. .... 
 
 0 0 
 
 53 
 
 German Puffs, do. .. .... 
 
 0 9 0 0 
 
 58 
 
 Giblet Pie, Yorkshire way .... .. 
 
 .. 
 
 59 
 
 Goffers, to make 
 
 0 0 
 
 73 
 
 Gingerbread, do. .... .... 
 
 • 00 
 
 86 
 
 Green Caps, do. .. .... 
 
 m 9 
 
 95 
 
 Ditto Gooseberries, to preserve ... .... 
 
 0 0 
 
 101 
 
 Greengage Plums, to dry 
 
 0 0 0 
 
 111 
 
 Ginger, to candy .... _ 
 
 0 0 0 0 
 
 111 
 
 Groat Gruel, to make .... 
 
 9 0 
 
 123 
 
 Gooseberry Wine, do. .. .... 
 
 0 % 0 
 
 126 
 
 Gooseberry Vinegar, do. .. .... 
 
 0 0 
 
 128 
 
 Ditto do. to bottle .... 
 
 0 0 0 9 
 
 131 
 
 Ditto Paste .... 
 
 0 • 
 
 176 
 
 Gold Web, to spin for sweetmeats 
 
 0 0 0 
 
 151 
 
209 
 
 H 
 
 Haddocks, to broil • • • • • • • • 
 
 Hare, to roast •. •. • • • • • • 
 
 Ditto, to pot • • • • • • • • 
 
 Ditto, to jug .. ...• •••• 
 
 Hunter’s Pudding, to make • • • • • • 
 
 Hartshorn Jelly • ••• •••• 
 
 Hen’s Nest, to make • •. ♦ 
 
 Ham Rolls, ditto •••*. •••• 
 
 Ditto, to boil •••• t • • • 
 
 Handilets, ditto •••• • • • • 
 
 Hedge Hog, ditto • • • • 
 
 Housekeepers Calendar for every month in the year.*• 
 
 Pag*. 
 .. 32 
 .. 36 
 .. 119 
 .. 38 
 .. 61 
 .. 87 
 .. 90 
 
 .. 142 
 .. 160 
 .. 147 
 .. 158 
 197 to 204 
 
 Indian Pickle, to make 
 Island Floating, ditto 
 Ditto Rocky, ditto 
 
 J umballs, to make 
 Jelly savoury, ditto 
 
 K 
 
 Kentish or Golden Pippins, to preserve 
 Kidneybeans, to pickle • • • • 
 
 L 
 
 Lamb, Shoulder of, to goosify • 
 
 Lobsters, to pot • • • • 
 
 Ditto, another way • • • • 
 
 Lemon Pickle, to make • • • • 
 
 Ditto Pudding, ditto • 
 
 Lark Pie, ditto •. • • 
 
 Lemon Cream, ditto •. • • 
 
 Ditto Cheesecake, ditto .. < 
 
 Ditto Cream, with peel • • • • 
 
 Ditto and Orange Peels, candied 
 
 9 2d 
 
 •. *. 
 
 • • • • 
 
 1ST 
 
 148 
 
 149 
 
 81 
 
 88 
 
 100 
 
 138 
 
 . 19 
 . 35 
 . 145 
 . 46 
 
 . 62 
 . 5T 
 . 93 
 . 93 
 . 113 
 . 172 
 
210 
 
 M 
 
 u 
 
 • • • • 
 
 Mutton, leg of, to stew .... 7 ... 
 
 Ditto, neck of, to herrico .. . 
 
 Ditto, Jeg of, to eat like venison .... 
 
 Ditto, shoulder of, to dress, called Hen and Chickens 
 Ditto, breast of, to grill .... 
 
 Mushrooms, to fricassee .... •... 
 
 Moor Game, to pot .... .... 
 
 Midcalf, to dress ..... 44.4 
 
 Mushroom Catchup, to make .... 
 
 Minced Pies, ditto _ 
 
 Marrow Pudding, ditto .... 
 
 ditto;, ditto 
 
 Macaroons, ditto .... 
 
 Moonshine, ditto 
 
 Marmalade, ditto 
 
 Morello Cherries, to preserve 
 Magnum Bonum Plums, ditto r . 
 
 Marble Veal, to pot .... 
 
 Mock Brown, to make .... 
 
 Mulberry Wine, ditto 
 Ditto Sirup, ditto • • • • ~ 
 
 Mushrooms, to keep 
 Ditto, another way .... 
 
 Mango Pickle .... 
 
 Mushrooms, to pickle white .. 
 
 Ditto, ditto brown 
 Ditto, to powder 
 Mutton Steaks, to broil 
 Macaroni, to dress .... 
 
 Mutton, saddle of, to dress 
 Malt Liquor, to refine and cure 
 Muffins, to make f .,. 
 
 Nasturtium Buds, to pickle 
 Non Imperial, to make 
 
 N 
 
 Page 
 . 10 
 . 14 
 
 • 20 
 , 52 
 
 . 52 
 
 . 2 ? 
 
 . 36 
 . 41 
 
 « 43 
 
 . 55 
 
 . 6T 
 ; T5 
 . 79 
 
 , 91 
 
 ,105 
 , 106 
 108 
 116 
 120 
 127 
 127 
 
 129 
 
 130 
 133 
 
 138 
 
 139 
 
 139 
 3 46 
 153 
 157 
 164 
 195 
 
 140 
 142 
 
Ox Liver 
 Onions, to pickle 
 Oxford John •• 
 
 Ox Palates, to stew 
 Oysters, to scollop 
 Ditto Loaves, to make 
 Ditto, to pickle 
 Orange Marmacelli 
 Oranges, to preserve 
 Orange Wine, to make 
 Ditto Cream, do. 
 
 Ditto Jelly, do. 
 
 Ditto Chips 
 Ditto Marmalade 
 
 Pigeons Compote 
 Partridges, to roast 
 Partridge Pie 
 Pheasants, to roast 
 Pork, to goosify • • 
 Porkling, leg of, to boil 
 Paste for Pies, to make 
 Ditto for Puffs and Tarts, do. 
 Pigeon Pie, to make 
 Ditto, to pol 
 Pig* to roast 
 Ditto, to collar • • • 
 Ditto Sauce 
 
 Ditto Pettitoes, to dress 
 Pikelets, to make 
 Pears, to stew 
 Pineapples, to preserve 
 
212 
 
 Peaches, to preserve .... 
 
 • • • • 
 
 Page. 
 .. 109 
 
 Pigeons and Bacon, to boil 
 
 • • • • 
 
 ... 50 
 
 Pork Steaks, to broil ,.. . 
 
 *»••• 
 
 .... 146 
 
 Ditto Chine, to stuff .... 
 
 • •»• 
 
 .. 148 
 
 Q 
 
 Queen’s Pie, to make .... 
 
 • • • • 
 
 .... 50 
 
 Ditto Cakes, do. ... 
 
 • • • • 
 
 ... 80 
 
 Quince Marmalade .... 
 
 • ••• • • 
 
 .. 177 
 
 Quaking Pudding, to make .... 
 
 • •• • 
 
 ... 67 
 
 Quinces, whole, to preserve .. 
 
 • • • • 
 
 .. 100 
 
 R 
 
 Rabbits, to boil .... 
 
 • • • • 
 
 .... 41 
 
 Ditto, to roast .. .... 
 
 • • • • 
 
 ... 42 
 
 Ditto, to fricassee brown .... 
 
 • •.• 
 
 ... 42 
 
 Ditto, to fricassee white .. 
 
 »• • • • 
 
 .. 42 
 
 Rook Pie, to make . . .... 
 
 • • • • 
 
 . 57 
 
 Rice Pudding, ground, to make 
 
 • • • • • 
 
 ... 62 
 
 Ditto ditto, to boil .... 
 
 • 
 
 .. 63 
 
 Ditto ditto, plain .... 
 
 • • • • 
 
 ... 68 
 
 Ditto Cake, to make .. .... 
 
 • • • * 
 
 .. 82 
 
 Raspberry Pudding, do. .... 
 
 • • • 
 
 .. 71 
 
 Ratifia Cakes, do. .... 
 
 • • 
 
 ... 80 
 
 Red Currant Jelly, do. 
 
 • • • • 
 
 ... 97 
 
 Raspberry Jam, do. .... 
 
 • • • • 
 
 ... 98 
 
 Red Currants, in bunches, to preserve 
 
 • ••• 
 
 ... 98 
 
 Red Currant Wine, to make 
 
 
 .... 125 
 
 Red Gooseberries, to preserve .. 
 
 • • • • 
 
 ... 105 
 
 Rice Cheesecakes, to make 
 
 
 
 Raisin Wine, do. 
 
 • • • • 
 
 ... 123 
 
 Raspberry Paste * .... 
 
 •. • • 
 
 ... 175 
 
 s 
 
 Seed Cake, to make .... 
 
 #• • • 
 
 .. 82 
 
 Shrewsbury Cakes, ditto .... 
 
 • • 
 
 .. 80’* 
 
 Soup, Onion, ditto ... .... 
 
 • * * * 
 
 .. 6 
 
 Ditto,. Vermicelli, ditto 
 
 \ -'33k . ,> 
 
 • • • • 
 
 -« 
 
 •• & 
 
Soup, Cockle, to make 
 Ditto, white pease ditto 
 Ditto, green pease ditto 
 Ditto, ox cheek ditto 
 Ditto, gravy 
 Ditto, transparent ditto 
 Ditto, portable, for travellers, ditto 
 Ditto, hare 
 Ditto, brown onion 
 Scotch collops, to dress white • • 
 
 Ditto, to ditto brown 
 
 Sheep rump and kidneys, to dress 
 Sturgeon, to dress .... 
 
 Salmon, jowl and shoulders, to boil 
 Skate or Ray, to boil 
 Soals, to roast 
 Shrimps, to pot 
 Sweetbreads, to fricassee 
 Sago pudding, to make 
 Suet ditto, ditto • • . 
 
 Sparrow ditto, ditto 
 Sponge cake, ditto 
 Ditto biscuits, ditto 
 Snow balls, ditto 
 Ditto cream, ditto 
 Syllabubs, ditto 
 Ditto, ditto, under the cow 
 Strawberries, to preserve . 
 Strawberry jam, to make 
 Steeple cream, ditto * • • • 
 
 Sago gruel, ditto • •. • • • < 
 
 Samphire, to pickle .... 
 
 Sprats, to bake ... 
 
 Silver web, to spin, for sweetmeats 
 Sprigs, to preserve green 
 
Salmon, rolled, to make 
 Spinage, to stew 
 
 , .4,. t 
 
 Transparent Marmalade 
 Trifle, to make .. 
 
 Tea Crumpets, ditto 
 Tea Cream, ditto 
 Turtle, Mock, ditto .. 
 Turtle, to dress .... 
 Treacle, to boil .... 
 Turbot, ditto .. 
 
 Ditto Sauce, to make 
 Tharf Cake, ditto 
 Turkey, to boil ... # 
 Ditto, to roast 
 Thatched House Pie, to make 
 Trout Pie, ditto .... 
 Trout, to pot .... 
 Transparent Pudding, to make 
 Ditto ditto, another way 
 Tapioca ditto, to make 
 Tansy ditto, ditto 
 Ditto ditto, another way * 
 Ditto Pancakes, to make . • 
 Tongue, to boil* .... 
 
 Veal Pie, to make 
 Ditto, Breast of, to stew 
 Ditto, ditto, to collar 
 Ditto, Balls, to make 
 Ditto, Breast, to ragoo 
 Ditto, Olives, to make . 
 Ditto, Breast of, to porcupine 
 VeqisQu, Haunch, of, to roast 
 
215 
 
 Venison Pasty, to make 
 
 • •»• 
 
 • • 
 
 Page. 
 
 51 
 
 Veal Patties, ditto 
 
 • • * • • * • * 
 
 9 9 
 
 58 
 
 Vermicelli Pudding, ditto 
 
 • ••• • • • i 
 
 9 • 
 
 65 
 
 Violet Cakes, ditto 
 
 • • • • • ■ 
 
 • • 
 
 110 
 
 Venison, to pot 
 
 • • *« 
 
 • • 
 
 115 
 
 Veal, ditto 
 
 • • • • • • 
 
 • • 
 
 115 
 
 Ditto, Leg-of, to disguise 
 
 • • • • 
 
 • 9 
 
 147 
 
 Wild Ducks, to roast 
 
 w 
 
 •••• •••m 
 
 • • 
 
 43 
 
 Woodcocks, ditto 
 
 • 9 • • • • • 
 
 • 9 
 
 44 
 
 Walnut Catchup, to make 
 
 • ■ • t • • • 
 
 . „ 
 
 47 
 
 Walnuts, to pickle .. 
 
 • • * • • • 
 
 . . 
 
 132 
 
 Wigs, to make light 
 
 • ••• • • » « 
 
 # # 
 
 83 
 
 White Currants, in bunches, 
 
 to preserve 
 
 9 9 
 
 99 
 
 W ine sours, to ditto 
 
 1 • « • «• 
 
 9 9 
 
 109 
 
 Wine, to mull . 
 
 • • • • • • • 
 
 9 9 
 
 121 
 
 Wine Whey, to make 
 
 • • • • • •«• 
 
 9 9 
 
 122 
 
 Walnuts, to preserve green 
 
 • • • • 
 
 9 9 
 
 162 
 
 Yorkshire Pudding, to make 
 
 Y 
 
 • • • • • • • 
 
 9 9 
 
 73 
 
 up 
 
 ALBION OFFICE: 
 
 Printed and Published by C. dc W. Thompson, Westbar and CormnarKft. 
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