THE
NEW EXPERIENCED
ENGLISH-HOUSEKEEPER,
FOR THE USE AND EASE
v o‘. F
LADIES, HOUSEKEEPERS, COOKS, See.'
WRITTEN PURELY FROM HER OWN PRACTICE
ifyy ^4^4. tfarati
MANY YEARS HOUSEKEEPER
TO THE LATE FREEMAN BOWER ESQ.
OF BAWTRY.
BEING
An entire new Collectios of original
Receipts which have never appeared in
Print, in every Branch of
COOKERY, CONFECTIONARY, &c.
DONCASTER:
PRINTED FOR THE AUTHORESS
By D. BOYS.
4 SO Sold by Mess. F. & C. Rivinoton, St. Pavl’s Church-Yard,.
LONDON.
M DCC XCV.
( Entered at Stationers' Hath )
following Publication, as being fmaller
than many fimilar in their Nature to
the fame and perhaps a lower Price,
PREFACE.
I beg to fay it has been the Advice
of my Friends to avoid that Repeti¬
tion which is the foie Caufe of their
Frolixity, and on Comparifon I flatter
i
myfelf that in this ' Work as many
and as ufeful Directions will be found
comprifed in a lefs Number of fepe-
rate Receipts.
♦
I am well aw'are it is cuftomary to
introduce Bills of Fare, but as the fet-
ting out-a Table is guided by Fancy
c *
ALPHABETICAL LIST
OF TFIE
SUBSCRIBER S' NAMES.
A
Names,
Places.
Counties .
Mrs. Adams,
Bawtry,
Yorklliire.
Mrs. Arthur,
Doncafter,
ditto.
Mrsf Allott,
South-Kerby,
ditto.
Mifs Allott,
ditto.
ditto.
Mifs Acklam,
Maltby,'
ditto.
Mrs. Afhtony
Bawtry,
ditto.
Mrs. Ainley,
Doncafter,
ditto.
Mrs. Allen,
Nottingham,
Mrs.
SUBSCRIBERS’ NAMES.
B
Names. Places.
Counties.
Mrs. S. Beal, Miffon,
Yorkfhire.
Mrs. Boyers, Horncaftle,
Lincolnthire.
Mrs. Boot, Everton,
ditto.
Mrs. E. Burrel, ditto,
Not t inghamthire.
Mrs. Burden, Mansfield,
ditto.
Mrs. Bynny, Workfop,
ditto.
Mr. Brown, (3 C.)Hull,
Yorkfhire.
Mrs. Brewerton, Bawtry,
ditto.
Mrs. Buiiivant, ditto.
ditto
Meff. Bailes & \
Moore, J ditto.
ditto.
Mrs. Barker, ditto.
ditto.
Mrs. S. Birks, ditto,
ditto.
Mils Brown, ditto.
ditto.
Mrs. A. Bradford, ditto.
ditto.
Mrs M. Boot, ditto.
ditto.
Mrs. E. Buxton, ditto.
ditto.
Mrs. Bellamy, ditto.
ditto.
H. Bower Efq. )
(2 Copies) ) ditto.
ditto.
MifsBower, (2C.) ditto.
ditto.
Mifs H. Bower, »
( 2 Copies) ) ditto.
ditto.
Mifs E. Bower, )
(2 Copies) $ d.tto.
ditto.
Rev.
r\
. &&r<-
SUBSCRIBERS’ NAMES.
Names.
Places.
Counties,
Rev. W. Burden,
Eman. Col.
Cambridge.
Mrs Branfon,
Doncafler,
Yorkshire.
Mifs A. Bower,
ditto,
ditto.
Mrs. Bofville,
Ravenfield,
Yorkfhire.
Mrs. Barnard,
Gainfborough,
Lincolnfhire
Mifs Barnard,
Epworth,
ditto
Mrs. Cartwright,
c
Bawtry,
Yorklliire.
Mrs. H Cobbe,
ditto,
ditto.
Mrs. Conway,
Limple,
ditto.
Mifs Cochrane,
Edinburgh,
Mifs Cromwell,
Doncafter,
ditto.
Mrs. Caley,
ditto,
ditto.
Mifs Cowley,
Bawtry,
ditto.
Mifs Catwith,
Everton,
Lincolnfhire
Rev. M. Coul- >
thread, (2 C.))
Melton,
Yorkfhire.
Mr. T. Clofe,
Leeds,
ditto.
Mifs Coulter,
Queen-Street,
London.
Mils Coulthread,
Cheaplide,
ditto.
B. Cooke, Efq.
Owfton,
Yorklliire.
Mifs Carnelly,
Barnbrough,
ditto.
Mr. Chriftopher, a
(4 Copies) j
Stockton,
Durham.
Mrs.
B 2
SUBSCRIBERS' NAMES.
Names.
Places.
Counties.
Mrs. Clarke,
Cleethorps,
Lincolnlhirei.
D
Mrs. Drummond, Bawtry,
Yorkfhire.
Mrs. Dallzel,
ditto.
ditto.
Mrs. Dring,
ditto.
ditto.
Mrs. Dyfon, feni.
ditto,
ditto.
Mrs. Dyfon
ditto,
ditto.
Mrs. S. Dyfon,
ditto,
ditto.
Mil's Danfer,
Doncafter,
ditto.
Mil's E. Dey,
ditto,
ditto.
Mrs. Drabble,
ditto,
ditto.
E. D’Oyly, 1
Lodge near C
Wakefield,
ditto.
E
Mrs. Edmunds, 1
VWorfb rough,
[i Copies) )
Mrs. Eddifon, Doncafter,
Mrs. E. Elmor, Bawtry,
Mrs. Empfon, 7
, r • * t Scawby,
(2 Copies) 3
Yorkfhire,
ditto.
ditto.
Lincolnfhire.
SUBSCRIBERS’ NAMES .
Names,
Places,
Counties,
Mrs. Eyre,
Barmbrough,
Yorkfhire.
Mrs. Edwards,
Wolverhampton,
Staffordfhir
Mrs. E. Ellen,
Hull,
Yorkfhire.
F
Mrs. Fretwell,
Bawtry,
Yorkfhire.
Mrs. Fifher,
ditto.
ditto.
Mrs. Fofter,
Tickhill,
ditto.
Mrs. Fairfax,
Doncafler,
ditto.
Mrs. Fifher,
ditto,
ditto.
Mrs. Flockton,
Bawtry,
ditto.
Mifs Flockton,
ditto.
ditto.
Mrs. Fawkes,
Barmbrough,
ditto.
Mrs. Foxcroft,
Nottingham,
Mrs. Gooddy, 1
(2 Copies) f Umtry ’
Mrs Gordon, York,
Mrs. Gordon, Everton,
Mrs. Gray,
Workfop,
Yorkfhire.
Lincolnfhire.
Nottinghamfhire.
Mif s
SUBSCRIBERS' NAMES.
Names.
Places.
Counties.
Mifs Green,
Wadworth,
Yorkfliire. %
Mr. I. Green,
Leeds,
ditto<
Mrs. Greaves,.
Bawtry,
ditto.
Mrs. Gurnell,
ditto,
\
ditto.
H
/
Mrs. Hurft,
Mifs Harrifon, 1
Mansfield,
* .
Nottinghamfhire.
Yorkfliire.
Hull,
(2 Copies) ' )
Mifs S. Hobfon,
Scr.ooby,
Nottinghamfhirc,
Mrs. C. Harrifon, Louth,
Lincolnfhire.
Mrs. Holt,
Bawtry,
Yorkfliire.
Mrs. F. Hind,
ditto.
ditto.
Mrs. A. Hind,
ditto,
ditto.
Mifs Haigh,
Doncafter,
ditto.
Mrs. Heigham,
ditto.
ditto.
Mrs. Heaton,
ditto.
ditto.
Mrs. Hildyard,
Wilfick,
ditto.
(4 Copies) 3
Mrs. Hammond,
Doncafter,
ditto.
Mifs M. Heigham, Filhlake,
ditto.
Mrs. Haigh, feni, Doncafter,
ditto.
Mrs.
SUBSCRIBERS' NAMES .
Names.
Places.
Counties.
Mrs. Hauton,
Mrs. Hotham,
(2 Copies)
Mifs Haywood,
Mrs. A.-Hurton,
Mr. Hirft, (2 C.)
Mifs Hepper,
Mrs. Hunt,
Mrs. A. Hunt,
Mrs. T. Hunt,
Mrs. R. Hunt,
Mrs. A. Hunt,
Mrs. Hornby,
Mr. Hartley,
Mr. Hodgkinfon,
Mrs. Hodgkinfon,
Bawtry,
York,
Yorkfhire.
Barmbrough, Yorkfhire.
Queen-Ann-Street, London.
Wakefield, ‘ Yorklhire.
Doncafter,
Nottingham,
ditto,
ditto,
ditto,
Stockport, Chelhire.
Gainfborough, Lincolnlhire.
Leeds, . Yorkfhire.
Sutton, ditto.
Tenworth, ditto.
J
Mrs. M. Jackfon, Bawtry,
Mrs. Jackfon, Doncafter,
Mifs Jenkinfon, ditto,
Mrs. Ibbitts, Epworth,
Yorkfhire.
ditto.
ditto.
Lincolnlhire.
SUBSCRIBERS' HAMEL
K
NameSi Places. Counties.
Mrs. J. Kitchen, Bawtry, Yorkfhire.
Mrs. King, Doncafter, ditto.
Mr. Kennett. Wakefield, ditto;
L
Mrs.E.Lightfoot, Bawtry,
Yorkfhire;
Mrs. A. Lightfoot, ditto,
ditto.
Mrs. Ledger,
Doncafter,
ditto.
Mifs Lee,
Everton,
Lincolnfhire,
Mrs. Liddell,
Hatfield,
Yorkfhire.
Mrs. Lingard,
Stockport*
Chefhire.
Mrs. Lucas,
Bawtry*
Yorkfhire.
Mrs. Lockwood,
ditto.
ditto*
Mrs. Lifter,
Tetley,
Lincolnfhire.
Mifs Littlewood,
Doncafter,
Yorkfhire;
.
M
Mrs. Morrifon,
Bawtry*
Yorkfhire.
Mrs. Meek,
ditto.
ditto.
Mrs M. Mills,
ditto,
ditto.
SUBSCRIBERS' NAMES .
Names,
Places.
Counties.
Mifs Mills.
Bawtry,
Yorkfhire.
J. Marris Efq. )
ditto,
ditto.
(2 Copies) '
Mrs. Moore,
Doncaller,
ditto.
Mrs. Motley,
ditto,
ditto.
Mrs. Maifterfon,
ditto.
ditto,
Mrs. Morley,
ditto.
ditto.
Mrs. Murdock,
York.
Mrs. Moorehoufe, Wilby,
ditto.
Mifs Martin,
Nottingham.
N
Mrs. S. Nicholfon, Sheffield,
Yorkfhire.
O
Mrs. A. Oliver. Bawtry,
Yorkfhire.
Capt. Otway, Newcaftle,
Northumberland.
Mrs, Otway, ditto.
ditto.
Mr. G. W. Oates, Leeds,
Yorkfhire.
Mrs Oxley, Rotherham,
ditto:
Mrs, Ofcroft, Mansfield,
Nottinghamfhire,
c
G. Pear
SUBSCRIBERS' NAMES.
P
Names.
Places.
G. Pearfon, Efq. Doncafter,
Mrs. Pearfon, ^
(2 Copies) § Leicefter-Square,
Mifs. Pearfon, )
\ ditto,
(2 Copies) )
Mifs M. Pear- >
} ditto,
fon, (2 C.) )
Mrs. Popplewell, Doncafter,
Mr, Pearfon, Leeds,
Mrs. E. Parker, Bawtry,
Mrs. Pyndar, Hadfor-Houfe,
R
Mrs. G. Robinfon, Bawtry,
Mrs. Roper, Aberford,
Mrs. Robinton, Doncafter,
Mifs Richardfon, ditto,
Mrs C. Rich, Bawtry,
Counties.
Yorkfhire,
London.
ditto.
ditto.
Yorkfhire.
ditto.
ditto.
Worcefterfhire,
Yorkfhire.
ditto.
ditto.
ditto.
ditto.
SUBSCRIBERS’ NAMES.
Names.
Places.
Counties.
Mrs. Ripley,
Doncafter,
ditto.
Mrs. A. Robinfon, Hull,
ditto.
Mrs. Rerefby,
Doncafter,
ditto.
Mrs. Roe,
Workfop,
Nottinghamfhire.
Mrs. Roe,
Hencrofs,
ditto.
Mr. Roddam,
Newcaftle,
Northumberland,
Mrs. Roddam,
ditto,
ditto.
Admiral Roddam, ditto.
ditto.
Mifs Robinfon,
Comfbrough,
Yorkfhire,
s
Mrs. Spillbury,
(2 Copies)
| Bawtry,
Yorkfhire
Mrs. M. Scott,
ditto.
ditto.
Mrs. Spencer,
ditto,
ditto.
Mrs. Simpfon,
ditto.
ditto.
Mifs Shaw,
ditto.
ditto.
Mrs. R. Smith,
Doncafter,
ditto.
Mrs. S. Smith,
ditto.
ditto.
Mrs. J. Stovin,
| ditto.
ditto.
(3 Copies)
Mrs. Standifh,
ditto.
ditto.
C 2
Mrs.
SUBSCRIBERS' NAMES .
Names. Places. Counties .
Mrs. Spurr,
Doncafter,
Yorkfhire.
Mrs. Sherwood,
ditto,
ditto.
Mifs Seaton,
ditto,
ditto.-
Mrs. Steer,
Wakefield,
ditto.
Mrs. Singleton,
Louth,
Lincolnfhire.
Mrs. Seaton,
Scawfby,
Yorkfhire.
Mrs. Smith,
Bawtry,
ditto.
Mifs Short,
Martin,
ditto.
Mrs. Sharp,
Micclebringe,
ditto.'
Mrs. Silvertop,
Newcaftle, 1
Northumberland.
Mrs. C. Street,
Bawtry,
Yorkfhire.
Mrs. Sherbrooke,
Arnold»-
Nottinghamfhire
Mifs. C. Sotheron,
Mrs. Sealand,
Doncafter,
Yorkfhire,
T
Mrs. Thirkhill, Bawtry, * Yorkfhire.
Mrs. A.Tomlinfon, ditto, ditto. ' -
Mrs. Tunnigliffe, Doncafter, ditto.
Mrs. Tvvigg, Tickhill, ditto*
Mil's Taylor, Nottingham. <. i
Mrs,
SUBSCRIBERS’ NAMES.
w
Names. Places ,
;;
Counties.
-Mrs, Whitefmith, Bawtry,
Yorklhire.
Mrs. Wright, ' ditto,
ditto.
Mrs. Walker, ditto,
ditto.
Mrs. Welch, ditto.
ditto.
Mrs. E. Womack, ditto.
ditto.
Mrs. Williamfon, ditto,
ditto.
Mrs. Walker, 7 .
’ C ditto,
(4 Copies) 3
ditto.
Mrs. Walker, Middlewood,
ditto.
Mifs Walker, ditto,
ditto.
Mrs. Wraughton, Adwick-le-Street,
ditto.
Mrs. E. Walker, Woolthorp,
ditto.
Mrs. Workfop, Doncafter,
ditto,
Mrs. Wrightfon, ditto.
ditto.
MifsS. Wakefield, ditto.
ditto.
Mrs. Wright, Workfop,
Nottinghamlhire,
Rev. J.Wilkinfon, Broom-Hall,
Yorklhire.
Mrs. Wilkinfon, Knarefborough,
ditto.
Mifs Wilfon, Pontefract,
ditto. '
Mrs. S. W oodroof, Almholme,
ditto.
n
Mifs
THE
new experienced
ENGLISH HOUSE-KEEPER;
CHAP. L
Of Dressing Fish.
To Fricajfee a Lobster.
T AKE a frefli lobfter, put it into boiling fpring
water, with a handfull of fait, boil it eight mi-
nutes if large, if fmall fit minutes, when cold take the
meat out of the claws and tail as whole as you can, {plit
the meat of the tail in two, that of the claws ufe
whole, take off the fmall claws and {plit the chine, feafoii
it with chyan and fait, fttew over it a few bread crumbs,
broil it before the fire, pick the meat out of the body
and put it into a marble mortar, with a little of the coral
or berries, to make it a pale red colour, put in a tea-cup
full of good cream, rub thefe together till fmooth, have
ready a tea-cup full of white gravy, made of a little lean
veal and a few white pepper corns, put it into a ftew-pan,
with the lobfter, to which add a fpoonfullof white-catch-
up, a fpoonfull of walnut-catchup, and one of white wine,
a little lemon-peel grated, grated nutmeg, an anchovy
cut fine, fqueeze in the juice of lemon, add chyan
B f and
a THE NEW EXPERIENCED
and fait to your tafte, feafon the meat taken from the
claws and the tail, with chyan, beaten mace, and fait,-
take care not to feafon too high, then put it into a flow
oven to be made Juft hot; to ferve it lay the fmall
claws round your difh, and the chine cut in four, put
the meat in the middle. To your fauce, put two fpoons-
full of good melted butter, and give it aboil; pour it
over it, and fo fend it up.
To pot Lobster. ,
TAKE lobfter, pick the meat out of the fhell, alfo
the coral and berries, lay it in an earthen pot, ftrew on it
a little chyan pepper, cover it with bay-leaves, then with
butter; fet it in a flow oven ancl let it flay till made
quite hot, but not to boil, pour the butter from it, take
out the bay-leaves, beat it a little, ftrew over it beaten
mace, grated nutmeg, chyan, and fait, to youi tafte; do-
not make it too fait, put it clofe down in the pot, you
intend to keep it in, when cold, warm the butter you
took from it, and pour over it, and fo keep it for ufe;
fmall pots are the beft to keep it in. Shrimps may be
potted the fame way.
Tepot Salmon.
TAKE a piece of frelh falmon, put it into foft water
boiling hot, let it boil a quarter of an hour, drain it from
the water, when cold take off the ikin, break it in flakes,
put it into an earthen pot, ftrew over it a little chyan,
cover k with bay-leaves and butter, put it into' a flow
oven till made hot, but not to boil, pour the butter from
it, take out the bay-leaves, and the flakes as whole as you'
can,
ENGLISH HOUSE-KEEPER.
S
Can, then lay it in layers in your pots {brewing between
each layer, beaten mace, nutmeg, chyan, and fait, till
your pots are full; then warm the butter and pour over
it; or after you have taken it out of-the baking pot, beat
it a little, and feafon it with beaten mace, nutmeg, chyan,
.and fait, then put it into pots, and cover it with butter.
T« make an Amulet o/'Cockles.
TAKE four whites, and the yolks of two eggs, one
pint of cream, a little flour, a nutmeg grated, a little
fait, and a gill of cockles, mix all together and fry it
brown.
An Oyster Amulet.
TAKE fix eggs, beat them with a gill of cream, and
two tea fpoonsfull of fine flour, feafon them with a little
mace, chyan, and fait, take large oyflers and fhred them
into the batter; either fry, or do them over a cha-
Ang-difh, and brown them with a falamarder. Bacon
may be ufed to the fame ingredients, inftead of oyflers:
or herbs, fuch as leeks, and fweet thyme for lent.
Topickle Oysters.
TAKE frefh oyflers, cut off the black beards, put
the liquor into a fauce-pan, with the fame quantity of
vinegar, tie in a piece of clean gauze a few white pep¬
per corns, two or three blades of mace, boil thefe in
the pickle five minutes then put it to your oyflers and
juft let them boil; when cold put them into a jar or wide
mouth’d bottle cover them with bladders, and keep
them in-a dry cool place.
B 2, To
4 THE NEW EXPERIENCED
*T
To Stew Oysters.
TAKE large oyfters, take oft' the beards, and put them
into a (lev-pan with their liquor, and a tea-cup full of
good gravy, a lump of butter, a fpoonfull of walnuts
catchup, a tea fpoonfull of lemon pickle, a little grated
nutmeg, chyan and fait, and a fpoonfull of thick flour
and water, flew them five minutes, then dilli them up
with force-meat balls, and garnilh with lemon.
To make Scollop Shells o/"Oysters.
TAKE oyfters, take oft' the beards, and have ready
ftale bread crumbs, feafoned with a little chyan, beaten
mace, and fait, fpread a few crumbs on the fliell bottom,
then a layer of oyfters, ftick fmall bits of butter on
theqi, then cover them with crumbs, and fo on, till
your {hells are full; fet them in a tin oven before the fire,
bafte them a little and make them a nice brown, they
Vvill take half an hour doing, Cockles the fame way.
To pickle Cockles.
TAKE cockles when frefli, wafh them well in the
liquor, let it ftand to fettle, then drain it from the
fand, wafh them again till the cockles are free from
fend, let the liquor ftand to fettle, drain it from the fand,
and put it into a fauce-pan, with the fame quantity of
yinegar, aftd feafoning in a bag the fame as the oyfters,
Tapickle Shrimps,
TAKE flirimps when frefli, take off the feins, and put
them into as much fpring water as will cover them, boil
|hem well, ftrain them through a hair fieye, put the liquor
ENGLISH HOUSE-KEEPER.
4
fnto a fauce-pan with the fame quantity of vinegar, and
fpices as to oyfters, boil them five minutes, and pour it
boiling hot over the fhrimps, when cold bottle them as
before directed.
To bake Smelts.
TAKE out the guts at the gills, with a fkewer leaving
the roe, clean them well with a dry cloth, Ikewer their
tails in their mouths, put them into a deep round earthen
pot, put to them fome white pepper corns, a few blades
of mace, half a dozen cloves, half a dozen bay-leaves,
as much good ftrong alegar, or vinegar, as will cover
them, put them into an oven and let them Hand till
boiling hot, then take them out, when cold cover them
clofe with paper; thefe look very well laid in a difh with
bits of parfley and jelly poured over them. White her¬
rings are done the fame way, only lay them flat.
To pot Herrings.
TAKE white herrings, when quite frefh, cut off their
heads, fcale them, and wipe them with a dry cloth, open
them, take out the back bone, and the roe, feafon them
with chyan, and beaten mace, grated nutmeg and fait,
feafon pretty high with chyan, roll them as they are fplit
tight; lay them in an earthen pot, flick in a dozen bay-
leaves, cover them very thick with frefh butter, put them
into a flow oven till the butter is melted, and you think
they are hot through, then take them out, cover them
\vith a plate, and let them Hand all night, put them into
the oven again in the morning, when hot pour out th#
jputter and gravy, take them out carefully with a knife,
and
6
THE NEW EXPERIENCED
and lay them in the pot you intend to keep them in,
cover them very clofe, leave out the bay-leaves, put a
fpoonfull or two of gravy over them, lay fomething upon
them to prefs them, when cold, clear the butter from the
gravy, and put over them, if not enough clarify a little
more. Eels may be potted the fame way.
ToJiickle Salmon like Sturgeon.
TAKE a large frefh falmon cut into four pieces, wipe
it very clean from blood, feafon it with pepper, fait, and
bay-falt very high; let it lay in the feafoning twenty four
hours, then take three quarts of good alegar, and three
pints of fpring water, one ounce of whole black pepper,
a quarter of an ounce of cloves, as much mace, five or fix
bay-leaves, and an egg fiiell full of fait; let the pickle boil,
then put in the falmon bound up with the fhreds of
matting, like fturgeon, let it boil till thoroughly enough,
take it off and let it (land ten minutes, then take out the
falmon, and when both are cold, put the falmon into
the pickle, and preferve it free from air; it will keep
half a year.
To broil Cod Sounds.
LAY them in hot water a few minutes, take them
out, and rub them with fait to take oft' thefkin and black
dirt, then put them into water to fleep, boil them in
milk and water a quarter of an hour, drain them well, and
dredge them with pepper and fait, broil thern over a clear
fire, then lay them on your difh, and pour melted butter
pver them, with a little muftard in it,
Oyster
ENGLISH HOUSE-KEEPER.
7
Oyster Loaves.
TAKE fmall round loaves, make a round hole, fcrape
out all the crumbs, then take off the beards from your
oyfters, and put them into a fauce-pan with their li¬
quor, a few crumbs and a little butter, nutmeg, chyan,
fait, and a little cream; ftew them five minutes, keep
Hiring them, then fill your loaves, put on the bits of
cruft, carefully, and fet them in the oven to crifp, fo
ferve them.
To bake Holybut’s rr Turbot’s Head.
CUT it according to the fize you would have your
dilh, take out the gills and eyes, clean it very well, and
rub it with a little fait, let it lay three or four hours, or
more if you have time, then leafon it well with ground
white pepper, and fait; make good (avory Huffing as for
any other filh, and put it where y<5u took the gills out,
then lay it in an earthen dilh, with a fmall bunch of pot-
marjoram, the fame of thyme, a bunch of young onions,
and a pint of water; flick bits of butter to your filh,
dredge it with a little flour, put it into the oven (not too
hot,) keep turning it; bake it an hour and a quarter, if
large an hour and a half; then take it out of the oven
and Ikim off the fat, put in two fpoonsfull of walnut-
catchup, two of flour and water, two or three of melted
butter, and a tea-cup full of gravy; mix thefe together
and put them under your filh, put it into the oven
a quarter of an hour more, (it is common to fend it to
table in the dilh it is baked in, but if you will rilk the
breaking it, you may put it into a deep difli) garnilh with
horfe-
z The new experienced
horfe-radiih and pickles: you may fend up with it a.nf
kind of flfli fauce. A cod’s head may be done the fame
way only put the fluffing in the belly.
To collar Eels.
TAKE a large eel when frefh, fkin and fplit it, take
6 uf the bone and wipe it well, have ready for feafoning
a little fage and pot-marjoram flired fine, beaten mace,
grated nutmeg, chyan and fait, feafon it pretty high, mix
thefe together and fpread them over the infide of the eel,
roll it up as tight as you can, and bind it tight, roll it
in a cloth and tie it fail at both ends, put it into boiling
hard water with a few cloves and whole pepper, if a large
eel it will take two hours gentle boiling,- then take it out
and fet it on an end in a narrow pot; put a little fait
and half a pint of vinegar into the liquor, and boil the
liquor a quarter of an hour more, pour the pickle into ah
earthen pot, the next day take off the bandage from the
eel and put it into the pickle; Thofe who diflike herbs?
may ufe lemon peel inflead of them.
To boil Salmon.
TAKE fix pounds of falmon, fplit it in two and wafh it
well; fet on hard water and when it boils put in your
falmon and a little fait, if thick boil it half an hour, gar-
nifh with liver and fpawn, ferve it with fennel and
butter. Take a falmon fprint five or fix pounds weight
clean it well, put it into cold fpring water, and let it
boil gently half an hour, garnifh with liver and fpawn, 1
ferve it with fennel, butter, and coddled goofeberries ;
fkewer the fprint round.
To
ENGLISH HOUSE-KEEPER.
9
To drefs Pike.
SCALE and clean it well, Ikewer it round, make a pud¬
ding for the belly of Hale bread crumbs and beef fuet equal
quantities, an anchovy, a little lemon peel, beaten mace,
nutmeg, chyan pepper, a fprigof thyme, one ofpot-marjo-
ram and a littlelemonjuice, mix them up with an egg, and
few it in the belly; pin the foil up in a cloth, and put it
into cold fpring water with its back down, fet it on a
flow fire, half an hour will boil it; garnifli with fcraped
horfe-radifh and lemon, and ferve it up with anchovy
fauce. If you roaft it, lay it in the dripping-pan, rub it
with the yolk of egg, ftrew over fome bread crumbs,
fet it before a clear fire and when browned turn it, and
add egg and crumbs as before; it will take three quarters
of an hour; garnifh and ferve it up as the boiled. All
foh except falmon fliould be put on in cold fpring
water.
To boil Eels.
TAKE a large eel, fkin and clean it well, make a pud¬
ding the fame as for the pike* put it in the belly, fkewer it
round, put it in hard water and fet it on a flow fire, half
an hour will boil it, garnilh with crifp parfley, and ferve it
up with anchovy fauce. If you roaft it, do it the fame
as the pike.
Topitchcock Eels.
TAKE middle fized eels, fkin and clean them; cut off
the fins, then cut them in pieces four or five inches long,
feafon them with chyan, fait, and a little fage Aired fine,
C rub
io THE NEW EXPERIENCED
rub them with yolk of egg, and ftrew bread crumbs
over them, fet them before a brifk fire, let them be made
brown on both fides; garnifli with crifpparfley a:>d ferve
them up with caper fauce.
To Jlew Eels with red Wine,
SKIN and clean them, take off the fins and cut them
in pieces four or five inches long, feafon them with chyan,
fait, and beaten mace, rub them with yolk of egg,
and ftrew over them bread crumbs, dredge with a little
flour, and fry them in fweet drippings till a good Grown,
then lay them on a hair fieve to drain; have ready fome
good brown gravy, when cold put them into a drew -pan
with as much of it as will cover them, put in a little
beaten mace, lemon peel Hired, chyan pepper, and am
chovy, place them on a flow fire and flew them a quar¬
ter of an hour, then add half a pint of red wine, two or
three fpoonsfull of walnut-catchup, a little good melted
butter, and half a lemon iqueezed in, flew them a quarter
more, difh them up, garnifli with lemon and crifp parfley.
Cod may be done in the like manner.
ToJlezv Eels with Sorrel .
TAKE middle fized eels, when cleaned, cut them in
pieces four or five inches long, put them into hard water,
juft fcald them, then take them out and lay them on a
hair lieve to drain, ftrew over them a little fage, chyan,
and fait, when cold put them into a ftew-pan with as much
good gravy as will cover them, thicken it with a little
fLur and water, and put in a handfuii of forrel picked
from
i'.9t
,
ENGLISH HOUSE-KEEPER.
11
from the ftalks and Hired fine, and a little lemon peel;
flew them half an hour, then add a little good melted
butter and fqueeze in half a lemon, juft give them aboil,
difli them up and garnifh with lemon.
To Jlew Tench.
TAKE tench alive, ftick a fork in the back of the
heads, fave the blood, fcale and clean them well, wipe
them very dry, then rub them with the yolk of egg, dredge
a little flour on them, and fry them infweet dripping till
brown, then put them on a lieve to drain; have ready
fome good brown gravy, when cold put them into a ftew-
pan with a little mace, chyan, lemon peel Hired, a little
fcraped horfe-radifh, a pint of gravy, and the fame of red
wine; flew them gently half an hour, 1 then add a little
good melted butter, two fpoonsfull of walnut-catchup,
a little lemon juice, and fait to your tafte, give them jufl
a boil; dilh them up, and garni 111 with fcraped horfe-
radifh. Carp is ftewed the fame way. Remember to
put the blood into them both.
To fry Soles.
SKIN them, cut off the fins, wafli and dry them
with a cloth, rub them with yolk of egg, and ftrew
bread crumbs over them, dredge with flour, and fry
them with lweet d ripping, let the pan be hot before you
put them in, then let them fry till they are brown, (be
careful not to burn them) lay them on a little clean ftraw
before the fire to drain, garnifh withciifp parfiey and
fend them up with flu imp fauce.
C z
T*
■fz the new experienced
To fry Smelts.
TAKE the guts out at the gills with alkewer, wipe
them with a clean dry cloth, put fix or feven on one
ikewer, rub them with the yolk of egg, ftrew over them
bread crumbs and dredge them; have ready a pan with
fweet dripping made very hot, put them in and fry them
a light brown, then take them out and lay them before
• the fire on clean ftraw to drain; ferve them up with good
melted butter. Fry gudgeons the fame way.
To broil Cod-Fish.
TAKE a cod twelve or fourteen pounds weight, take
off the head and fnoulders, then cut it in dices an inch
and a half thick, rub them Over with yolk of egg, ftrew
them with bread crumbs, put them into a dripping-pan,
and place them before a brilk fire, bafte them, and when
brown, turn them and do the other fide the fame; half
an hour will broil them; garnifh with fcraped horfe-radifh
and pickles, and ferve them up with cockle or anchovy
lauce. *■ ’ - - •
To drefs a Cod’s Head.
TAKE out the gills and the founds from the back
bone, clip off the fins, take the eyes out and clean it well
with cold water and a cloth, rub it with a little fait, put a
little in the eyes. Jay it with the back upwards upon a
board, let it ftay all night, put it into a pail of hard water
an hour or two before you want it, then wafli it well, put
it into cold fpring water, put in a handfull of fait and
three fpoonsfull of alegar, fet it on a How fire, let it boil
twenty
ENGLISH HOUSE-KEEPER. 13
twenty minutes, but if large half an hour; take it out
very carefully and fet it over the kettle a few minutes to
drain; difh it up with a cloth over the fifh plate, Ipread
the founds on the back, and garnifh with fcraped horfe-
radifh, lemon, and pickle; ferve it up with either cockle,
oyfter, or lobfter iauce.
i
To boil Haddocks.
TAKE out the gills, clean them well, make a pudding
for the bellies, the fame as for pike, lkewer them round,
pin them up in a cloth, put them into the pan with cold
watet the bellies upwards, fet them on a flow fire, if large
they will take twenty minutes, if fmall fifteen from the
time they begin to boil; garnifh with fcraped horfe-radilh
and pickles; ferve up with cockle or anchovy fauce.
t; . ; • -
To broil Haddocks.
CLEAN them as for boiling, and put a pudding in
their bellies, lay them in a dripping-pan and rub them
with yolk of egg, ftrew over them bread crumbs, dredge
them with flour, then fet them before a brifk fire, bafte
them and make them a good brown on both fides;
garnilh and ferve them up as the boiled.
To dry Haddocks.
TAKE haddocks two or three pounds weight, take
out the gills and eyes, gut them and rub them with a dry
cloth, fo as to take all the blood from the back bone, rub
them with a little fait, fill the eyes with fait, lay them on
a board and let them flay all night, then hang them up
in a dry place where they cap get the open air, let them
hang
J4 THE NEW EXPERIENCED
hang three or four days, (as it fuits you) fun them* cue
off their heads and fins, then lay them in a dr ppmg-pan,
rub them with yolk of egg, drew over tnem bread
crumbs and fet them before the fire, bade them and let
them ftand till brown on both fides ; garnilh with lcrap-
cd horfe radifh, ferve them up with egg fauce. You
may do cod-fifh the fame way.
To fry Oysters.
TAKE the larged and fined oyders you can get, open
them, and walli them clean in tiieir own liquor, diain
them, dram the liquor and make it into a batter with
two eggs beaten well, two table lpoonsiull of fine floi^r,
and a little grated nutmeg; dip the oyders m this, and fry
them with butter, they mud be done quick and made a
good brown, lay them in a tin oven on paper and keep
them hot; they may be laid round a made difh, or pla¬
ced fora little fide difli; you may garhifh them with any
thing you pleale.
To butler a Lobster
TAKE a lobder, pick the meat clean out, and pull
it fine with your fingers, leafon it with mace, nutmeg,
chyan, anchovy, a lump of butter, and two fpoonsfull of
good cream, then put it into a fauce-pan, ano let it on
the fire till the butter is melted; take the back (hell and
fplit it in two, take a few bread crumbs, feafoned as you
did the lobder, put a few at the bottom of the fhells, then
put in the meat and a few crumbs over it, make them
a nice brown before the fire, and fo ferve them up. Do
crabs the fame way.
CHAP.
ENGLISH HOUSE-KEEPER.
IJ *
CHAP. II.
Of Scups.
• To make Mock Turtle Soup.
TAKE two beaft heels, and two palates boiled tender,
cut them into th : n flices and put them into two quarts of
good veal or mutton broth, all the fat taken from it, feafon
with chyan, a tea fpoonfull of fait, a ft tie nutmeg, three
large oniens, fome lemon peel, fweet herbs, fweet bafil, fix
anchovies, twelve large oyfters with the r liquor, chop
them fine, and put them all together into a (lew-pan,
with half a pint ofmadeira wine, cover it clofe and let it
flew nearly an hour; when you are going to ferve it
fqueeze in the juice of a large lemon, add force meat balls
and eggs.
To make Hare Soup.
TAKE an old hare, cafe it, deep it well, changing the
water till all the blood be got out, cut it in pieces, feafon
it well with chyan and fait, put it into a (lew-pan with a
fmall knuckle of veal well chopped* and half a pound of
lean bacon, half a dozen large onions, two heads of celery,
a fmall bunch of pot-maijoram, a few cloves and three
quarts of foft water; ftew it gently till the -gcodnefs is
out, (train it, fqueezing the meat well. All loups are the
bell made over night as the fat may be taken oft' bell
when cold.
To make French Soup.
CUT three pounds of lean beef into thin dices, three
flices
i6
THE NEW EXPERIENCED
. f
flices of ham or lean bacon, three turnips cut in flicesj
three carrots, fix large onions fliced, and four or five
heads of celery, a fmall bunch of thyme, one of pot-mar¬
joram, and one of chervil if you can get it, fome cloves
and whole pepper, and put them into the ftew-pan; lay a
layer of meat and a layer of the other ingredients, cover it
clofe that no fleam can get out, fet it on a trivet, a little
from the fire, let it Hand an hcyr, then pour out all the
gravy you can get; put in five pints of boiling foft water,
ftew it till all the goodnefs is out, then ftrain it through
a hair fieve, when cold pour it as clear as you can from the
bottom, put to it your gravy, that you firft poured off,
give it a boil with a little chyan and fait to your tafte.
To make Gravy Soup.
TAKE a ftamp of beef, break the bone put it into a
ftew-pan or a kettle well tinned, add to it five or fix quarts
of foft water, fix large onions, two heads of celery, one
carrot, one turnip, fome white pepper corns, a few cloves
and a little fait, fet it on a flow fire, cover it up clofe and
ftew it gently till all the goodnefs is out, then ftrain it
into an earthen pot, when cold take off the fat, and take
the clear part of the gravy for foup, as the bottom will
make gravy fauce; ferve it up with dry toaft; you may
put vermicelli or vegetables in the tureen.
To make Pea9E Soup in Winter.
TAKE a piece of lean beef or good roaft beef bones, put
them into a tin kettle with a quart of blue peafe, twelve
onions, three heads of celery, a bunch of green thyme*
one
ENGLISH HOUSE-KEEPER.
*7
©fie of pot-marjoram, feme pepper corns, a little lean ba¬
con (or if no bacon, three or four anchovies will do) put to
them four quarts of loft water, ftew it gently five or fix
hours, then drain it through a hair fieve, rub the peafe
through the fieve fo as to make it a proper thicknefs,
taking caie not to make it too thick; let it Hand all night,
then take otF the fat, put the loup in a ftew-pan, with
three or four ounces of butter, three fpoonsfull of flour,
and water, chyan pepper, four or five lumps of loaf lugar,
and a little dried mint rubbed fine, boil all together a
quarter of an hour, ferve it up with dried toaft; put
boiled celery in the tureen.
To make Pease Soup in Lent.
TAKE a quart of peafe, put them into a pot with a
gallon of water, two or three large onions, half a dozen
anchovies, a little whole pepper and fait; boil all together
whilfi your l'oup be thick, drain it into a fiew-pan through
a .cullender, and put to it fix ounces of butter worked in
flour, to thicken it, alfo a little boiled celery, flawed
fpinage, crifped bread, and a little dried mint rubbed to
powder; fo ierve it up.
To make Green Pease Soup.
TAKE the knuckle of afhoulder of veal, or the crag
end of a neck, half a pound oflean bacon, put thefe into
a ftew-pan with three quarts of loft water, a bunch of
fweet marjoram, one of thyme, aqd one of mint, fix large
onions, a quart of old green pcale, twelve cloves and a
few white pepper corns, ftew thpfe gently till you think
all the goodnefs is out; then ftraiti themfqueezing them
D well.
13 THE NEW EXPERIENCED
well, when cold take off the fat, then put the foup into
a ftew-pan, have ready three large cucumbers, take out
the feeds and cut them in fmall fquare pieces, lay them
on a hair fieve with a little lalt to drain, then put them
into fweet butter made hot and fry them; take them out
and lay them on the fieve again to drain; boil a gofs let¬
tuce in hard water, fqueeze, chop, and fry it as the
cucumber, have ready boiled half a pint of the youngeft
green peaie you can get, put all thefe into the ftew-pan
to your foup, and add two fpoonsfull of flour and water,
three ounces of frefli butter, fet it on a flow file, keep
ftirring it till it boils, then pour it into the tureen, and
fend it up with toafted bread; this only fills a fmall tureen.
Green it with the juice of fpinage, if you like it.
To make Lobster Soup.
TAKE a crag of veal, and a piece of a neck of mutton,
put to them three quarts of water, fix onions, fix ancho¬
vies, fome white pepper corns, five or fix blades of mace,
and a fmall bunch of lvveet herbs, flew them all together
till the goodnefs is out, then ftrain it, and when cold take
effthe fat; put the foup intoa ftew-pan, takethe body and
claws of a large lobfter, (leaving out thetail)chop the meat
very fine, put it in the foup with a lump of butter, a pint
of good cream, chyan pepper and fait to your tafte, add
three fpoonsfull of thick fleur and water, beat the coral
or berries in a marble mortar, put a little gravy or cream
to your coral, fqueeze as much into the lbup through a
cloth as will give it a red tinge, then fet it on a flow fire or
llove, ftir it till it boils, let it boil five minutes, ferve it
up
ENGLISH HOUSE-KEEPER.
up with dry toad, mind not to have it ready till you
want to fend it up. Crayfifh foup may be made the
fame way.
To make White Soup.
TAKE a crag, or a fmall knuckle of veal, half a pound
of lean bacon, a pound of lean mutton, three quarts of
foft water, four large onions, three heads of celery, one
turnip, a fmall bunch of fweet herbs, five or fix blades
of mace, fome white pepper corns, flew thefe till the
goodnefs is out; then drain it through a hair fieve, when
cold take off the fat, put the foup into a dew-pan with
three ounces of butter, fome chyan, four fpoonsfull of
thick flour and water, a little fait, and as much good
cream as will make it white, dir it till it boils, let it boil
five minutes; take care to let your foup be the thicknefs
of good cream, ferve it up with a plate of dry toad.
To make Onion Soup.
TAKE a crag of veal, fome lean mutton, eight large
onions, one turnip, a fmall bunch of fweet herbs, a fmall
bunch of chervil, fome white pepper corns, a few cloves,
two anchovies, and a little fait; put to them three quarts
of foft water, dew it gently; when the onions and tur¬
nips are ibft take them out, and rub them through a hair
fieve, then let the red dew till all the goodnefs is out,
drain it through a hair fieve, take off the fat, put your
foup into a dew-pan, put in the onions you rubbed
through the fieve, and two ounces of butter, two fpoons¬
full of thick flour and water, a pint of good cream, and a
D 2 little
THE NEW EXPERIENCED
2.Q
little chyan pepper, fet it on a ftove, fbr it till it boils,
and let it boil five minutes; ierve it up with dry toaft.
Carrot foup is made the fame way. ,
To makeSovv Meagre.
TAKE half a pound of freih butter, put it into a ftew-
pan, take two gofs lettuces or endive, a large handfuil of
green beet, fared them very fine, take three heads of
celery, a little chervil, and pot-marjoram, put thefe into
your butter with fix anchovies boned and chopped, flew
them gently an hour; have ready three pints of boiling
water and put it in, and two fpoonsiuli of thick flour and
water, with chyan and fait to your tafte; boil it five
minutes, then fervent.
To make Portable Soup.
CUT in fmall pieces fifteen pounds of veal, abcut
thirty pounds of lean beef, and three pounds of Lam,
butter the pan very well at the bottom, lay in the meat
and bones with eight anchovies, and a yuaiter of an ounce
of mace; cut offtlie green leaves of five or fix heads ot ce¬
lery, wafh them clean, cut them fmall and [ ut them in,
with three large carrots cut thin; cover the pan quite
clofe, put it over a very moderate lire, and when you
find the gravy begins to draw, keep taking it cut, till you
have got it ail; then cover the meat with water, fet it on
the fire again, and let it boil four hours fiowiy, then ftrain
it through a hair fieve into a clean pan, add to it the gra¬
vy you drew out firft, and let it fimmer eight.or ten hours,
(it fhould fimmer till like glue) you muff be very
t • * '• * *- ' ;
careful
ENGLISH HOUSE-KEEPER.
2f
.careful to fkim off the fat as it riles, alfothatit does not
burn to the pan, feafon it with chyan, and pour it into
earthen difhes about a quarter of an inch deep, let it Hand
a day or two in a dry cool place, cut it out in fmall
round cakes, about the lize of a crown piece, when dry
put them into a tin box with writing paper between one
of thefe cakes, to half a pint of boiling water and a little
fait, makes a good bafon of foup. This gravy lhould
be made in frofty weather.
To make Stew of Ox Cheek.
TAKE an ox cheek when frelh killed, take out the
teeth and loofe bones, rub it with a little fait, put it into
foft waterjuft warm, let it lay three or four hours, thenput
it into cold water, let it Hand ail night, wafii it clean and
drain it well, feafon it with ground pepper and fait, put it
into a kettle well tinned, put to it five quarts of foft water,
before it boils you mull take care to Ikim it well, then
put in fix large onions, a fmall bunch of fweet herbs.
Hew it gently five or fix hours, take out the herbs and let
it Hand all night, then take off all the fat, put in celery,
carrots, and turnips, cut in pieces, alfo chyan pepper, and
fait to your tafte; flew it two hours more, fend up altoge¬
ther in a tureen, and dry toaft on a plate. Make ilevv
of tongue roots the fiime way.
To make Stew of a Shank o/3eef.
TAKE a lhank of beef feven or eight pounds weight,
break thebone well, put it into a kettie well tinned, put to
it fix quarts of foft water, feafon it with pepper and fait,
fitam it when it boils, flew it five or fix hours let it Hand
all
I
_ Td
2i THE NEW EXPERIENCED
all night, theh 4 take off the fat, and put in celery, carrots*
turnips, chyan, and fait, ftew it two hours more, then
fend it up as the other ftew.
Tojlew a Knuckle o/'Veal.
BREAK the bone well, put it into a tin kettle, adding
three quarts of water and one large onion, take four or
five blades of mace, and fome white pepper corns, tye
the fealoning in a bag made of gauze or muflin, then put
it in with a quarter of a pound of rice, one head of celery,
and a little fait, ftew them gently till the veal leaves the
bone; then take out the bones and feafoning, and fend up
the ftew in a tureen with a plate of dry toaft,.
To make Soup and Bouille.
TAKE a flice of a chine, or brilket of beef, two or three
inches thick, cut it in fquare pieces, feafon it with chyan,
fait and beaten mace, take a bunch of young onions, one
of pot-marjoram, and of thyme, put all into a ftew-
pan with two quarts of water, ftew it till the beef is ten¬
der, lkim the fat off, put in a pint of green peafe not very
old, a gofs lettuce fried in butter and drained in a hair
fieve, put in an ounce of butter, a fpoonfull of flour and
water, ftew it till the‘peafe are enough, take out the
bunches of herbs, and fend up all the remainder in a tu-
jeen or foup difli.
To make Cock-a-leek.
TAKE a full grown fowl, two or three pounds of the
knuckle of a flioulder of veal, put them to three quarts of
{oft water, take a little mace, white pepper and cinnamon,
put
ENGLISH HOUSE-KEEPER.
n
put them into a bag and flew all together in a tin fauce-
pan two hours, fkim it well, then take the whites of ten
large leeks, flice and put them in with a little chyan
and fait, flew it gently an hour and a half more, take cut
the bones and fealoning, and ferve up the reft in a tureen
with dry tuaft: you may add an ounce of pearl barley if
liked, remembering to Ikim the fowl from it before you
put it into the flew.
CHAP. III.
Of Boiling, Roasting, &c.
To roqfia Surloin o/Beef.
PAPER it on the outfide when you put it down,
mind your fire be as long as your beef, do not roaft it too
quick at the firft, bafte your paper well at the firft to
keep it from burning, then do not bafte your meat any
more; both beef and mutton are betier without ball¬
ing; if the beef be large and fat it will take three hours,
if i'mall two hours and a half, and fo on according to the
fize; mind not to leave too much fat in the infide, if you
like to have the infide frenched, do it thus: have ready
fome brown gravy, four fhalots, one clove of garlic, a lit¬
tle lemon peel, chop thefe very fine, add a little beaten
mace, and two anchovies chopped; when your beef is
enough take out the infide without any fat, cut it in ftnall
pieces, as thin as you can, put it into a ftew-pan with
the gravy that came from it, a little brown gravy and
the
the new Experienced
*4
the other ingredients, with two fpoonsfuil of white wine
vinegar; feafon pretty well with chyanand fait, juft give
it a boil, pour it into your difh, and draw your beef upon
it; garnilh with fcraped norie-radifh, and pickles. Take
care your difh is hot.
To ftew a Rump o/’Beef.
TAKE a fmall rump of beef cut with as little bone as
poffible, ftrew over it chyan, beaten mace, and fait;
paper it very well, and roaft it an hour and a quarter ;
have ready fome good brown gravy, put it into a ftew-pan,
draw the beef, take off the paper, put it into the ftew-pan
with two or three llialots, two anchovies, a little lemon
peel fhred, a little fcraped horfe-radifh, and a pint of red
wine; ftew thefe gently tili you think the beef is done
through, turn it over once or twice, lkim offall the fat, ftew
morels with it, add a Ipd'cnfuil or two of walnut-catch-
up, thicken your gravy a little, put in a little more red
wine, chyan, and lalt to your tafte, dillr up your beef in
a deep dilh, juft give your gravy a boil and pour it over;
.garni111 with fcraped horfe-radilh and pickles.
To drefs Beef Steaks.
TAKE fteaks of a rump of beef that has been fome
time kept, beat them a little, broil them upon a gridiron
over a clear fire, keep turning them very quick, when they
are nearly enough, drew over them a little chyan, and fait,
chop a lhalot very fine, ftrew it on a dilh, lay your fteaks
upon it, rub them with a little butter, fend up oyfter
fauce, and pickles. Mutton chops may be done the lame
way.
Tt
ENGLISH HOUSE-KEEPER.
To boil a Round of Beef,
TAKE a round of beef, fait it well with common fait,
let it lay ten days, turning it over and rubbing it with the
brine every other day, then wafh it in foft water, tie it
up as round as you can, and put it into cold foft water,
boil it very gently, if it weighs thirty pounds, it will take
three hours and a half; if you fluff it, do it thus; take
half a pound of beef fuet, fome green beet, pariley,
pot-marjoram, thyme, and leeks; chop all thefe very fine*
put to them a handfull of ftale bread crumbs, pepper and
fait, mix thefe well together, make holes in your beef
and put it in, tye it up in a cloth.
To boil a Brisket of Beef;
TAKE a thick piece of the brilket, fait it well with
fcommon fait, rub it with the brine every other day, and
turn it over, let it lay a fortnight or three weeks, if you
think it will be too fait, fteep it all night in cold water j
fet it on to boil in cold water, keep it clofe covered, and
flew it gently four hours, but if it be very thick it will
take more; mind to lkim your pot well when it begins
to boil, which muft be carefully obferved in all kinds of
boiled meats; if you take out the bones and roll it like
collared meat, it will look much handfomer particularly
to eat cold.
To few a BriskEt o^Beef,
TAKE a fquare piece of the beft fide ofabtilket, ac*
cording to the fize you would have your dilh, ftrew over
it a little common fait, let it lay a night or two, then
E boil
will come out, then fcore it on the top fide as you would
do pork for roafting, ftrew on it whilfthot, chyan, fait
and beaten mace, let it Hand half an hour, then put
it, and as much brown gravy as will cover it into a ftew-
pan, flew it gently three quarters of an hour, fldm off the
fat, if any, and put in two fpoonsfull of walnut-catchup,
thicken it a little, have ready fome onions boiled and cut
in dices, celery, carrots, and turnips, cut in fquares, boil
them tender as you would for foup; dilli up the beef in
a deep dilli, lay the vegetables round it, pour your gravy
boiling hot over it, garnilh the edge of your dilh with
boiied cabbage fprouts, or any other greens^
TO a piece of lean beef that weighs about tWentf
pounds, take two pounds of common fait, half a pound
beef, and lay it in an earthen pot, when it has laid two
nights, beat two ounces of fait petre, ftrew half of it on
the beef, let it Hand a night, then turn it over and
ftrew on the other half; let it lay a fortnight, turn and
walli it in the brine every other day, drain, and hang it,
but not in too hot a place; in three weeks it will be fit for
TO a leg of mutton that, jveighs about ten pounds*
ENGLISH HOUSE-KEEPER.
2J
fugar, with an ounce of fait petre, mix thefe together,
and rub them well in, turn and rub it every day for a fort¬
night, then wipe it dry and dredge it, wrap it up in cap
paper and hang it up; in three weeks it will be fit to
ufe; it is not good kept too long, this will take tyvo hours
boiling; put it in cold water when you let it on, this eats
the bell cold, or very good broiled with poached eggs
and fpinage; the mutton mull be cut in the fhape of
a haunch of venifon and failed when freih killed.
To boil and roaft Mutton.
TAKE a leg of mutton, that has been kept about ten
days, boil it in foft water, if the weather is frofty put it in
when the water is cold, throw a little oatmeal in and
take off the fcum as it rifes, if it weighs about eight
pounds, it will take two hours and a quarter boiling, if
frofty two hours and a half. A neck of mutton of about
fix pounds, an hour and a quarter. A loin about the
fame. A leg of mutton will take nearly the fame time
roafting as boiling, if large, paper it, having the paper well
greafed. A fhoulder of mutton that weighs fix pounds
will take an hour and a quarter by a brifk fire; a neck or
loin of about fix pounds the fame, obferve to take the ikin
off the loin before you put it down to the fire; it will
roaft beft without either dredging or balling; you may
ftrew on a little fait if you like it.
To di'cfs Veal,
TAKE a fillet of veal, about eight pounds, make a
fluffing for it, put it in between the fat and the lean part,
E 2 Ikewer
THE NEW EXPERIENCED
ikewer it round, and tie it, put paper on the fat part, it
will take two hours and a quarter rcafting, fcafte it with
butter or it will fpoil and dredge it, do not rcaft
it too quick at the firft; if you like brown fauce, do
it thus, put a piece of lemon peel, and an onion fliced into
the dripping-pan when you put the veal down, half an hour
before you draw the veal, put as much water as you w ant
fauce, into the dripping-pan, flir it well about, then ftrain
it, and put it into a fauce-pan yvith a little butter, grated
nutmeg and fait, as much flour and water as to make it a
proper thicknefs, and colour it with browning, keep ftir-
ring it and boil it a minute. A fhoulder of veal may be
done the fame way, A loin of veal about eight pounds
will require two hours and a quarter. A breaft of veal
about fix pounds will roaft in about an hour and a half,
A neck the fame. To boil a fillet of veal; take a fmall
fillet, fluff and fkewer it as for rcafting, tie it in a
cloth, and put it in milk and foft water, when it boils
if it weighs about five pounds it will take an hour and
a half boiling, and fo on in proportion, mind to drain it
well before you difh it up; you may pour over it white
fricaffee, celery or oyfter fauce, garnifh with lemon;
fend up with it chap or ham with greens. A neck of
veal that weighs fix pounds, will take an hour and a
half; cut off the crag end, ferve it up as the fillet, or
with egg fauce.
To boil a Leg o/Tork..
TAKE a leg of pork that has been falted a fortnight
or three weeks, about eight pounds weight, put it into
eo\d
ENGLISH HOUSE-KEEPER.
2C,
cold foft water, and boil it three hours and a quarter,
then take off the {kin. All fait meats require gently boil¬
ing. It is common to fend up peafe pudding with boiled
pork.
To roajl a Shoulder of Pork.
TAKE a fhoulder of pork, fait it a little and fcore it,
chop fome fage and onions very fine, put a little be¬
tween the fhank and the {kin, as it roafts bafte it and
dredge with a little fage and onion, it will take the fame
time roafting as boiling according to the fize, fend up
apple fauce with it; All roafl pork eats better a little
falted.
To drejs Tongues out of pickle.
TAKE beafts tongues when frefh killed, take off the •
outfide of the roots, leave on all the fat part, wipe them
with a dry cloth, fait them well with common fait, fet
them in a cool place, let them flay five or fix days, then to
every tongue, put an ounce of fait petre beaten very fine,
juft rub it on, then turn them over every other day in
pickle; they are ready for ufe in a month, they will keep
five or fix weeks if the weather be cold ; when you are
going to ufe them fteep them all night in water, fet them
on to boil in cold foft water, boil them gently, if large,
three hours and a half, if fmall, three hours; and fo on
accordingly; take off the outfide Ikin, dilh up and
lay carrots round.
To roafl a Tongue.
TAKE a tongue when frefh killed, trim the roots neat¬
ly, leave on the fat part, rub it clean with a dry cloth, take
hall an ounce of fait petre beaten fine, and a handfull of
common
C7
*o THE NEW EXPERIENCED
common fait, rub them well in, let it lay two days, then
turn it over and wafh it in the brine every day for a week
or ten days, then boil it till the Ikin will come off, flick the
upper part with cloves, and roaft it three quarters of an
hour; bafle it with butter, and dredge it with ftale bread
crumbs as it roafts; difli it up, pour fome good brown
gravy into the dilb, (mind yourdifh is very hot) fend up
with it currant jelly diffolved in red wine, or bread fauce
with red wine and fugar in it.
Tojiew Ox Palates.
TAKE ox palates, clean them well, rub them with a
little common fait, let them lay two or three days, fteep
them in milk and water, and alfo boil them in milk and
water till they are quite tender, whilft hot, fealon them
with chyan, beaten mace and fait, ftew them in a little
good gravy with morels, a fpoonfull of walnut-catchup,
a little lemon pickle, a fpoonfull of white wine, two or
three fpoonsfull of good cream, a little melted butter,
flour and water to make it a proper thicknefs, ftew all to¬
gether; then difh them up, put hard eggs in the dilh
ar.d garnifh with lemon.
To roaft Lamb.
A fat quarter of lamb that weighs about feven pounds,
will take an hour and a half roafting, bafte it with butter
and dredge it a little, have ready fome chopped parfley,
and juft before you draw, ftrew it on. A loin of lamb
that weighs three pounds, will take an hour, a neck
Or breaft without the Ihoulders will take three quarters
pf an hour; lamb requires a brilk fire,
T%
V
ENGLISH HOUSE-KEEPER ji
To drefs a Lamb’s Head and Purtenance.
TAKE a lamb’s head and purtenance when freih kill¬
ed, wafh them well with water juft aired, put them into
cold foft water to fteep, let them fteep all night if you can,
cut the liver into four or five flices before you fteep it,
boil the heart, lights, and tongue an hour, when cold
mince them, but not fo fmall as you would do veal; then
put them into a ftew-pan with a little of the liquor they
were boiled in, put in a little lemon peel Ihred fine, a little
beaten mace, a little nutmeg, chyan, fait, anchovy chop¬
ped, two fpoonsfull of walnut-catchup, two fpoonsfull of
white wine, and the juice of half a lemon, boil them five
minutes, add four or five fpoonsfull of good melted
butter, boil the head an hour in milk and water; feafou
the flices of liver with fage, pepper and fait, fry them
with flices of bacon the fame fize, make fmall cakes of
the brains, and fry them; when you difh up, lay the
mince meat on the difh firft, drain the head well and
lay it in the middle, lay the flices of liver, bacon, and
brain cakes round it, garnilh your difh edge with boiled
fpinage fqueezed and cut in quarters, ferve it up with
coddled gobfeberries or forrel fauce; make the brain
cakes thus; take the brains and wafh them clean, drain the
water well from them, chop them a little, put them into,
a bafon and beat them with an egg, feafon them a little
with lemon peel, and pot-marjoram fhred, a little grated
nutmeg, chyan, fait and a little lemon juice; put in ftale
bread crumbs, fo as to make them the thicknefs of frit¬
ters, beat them well together, and fry them a pale brown.
To
To drefs a Calf’s Pluck.
TAKE a calf’s pluck, when frefli killed, wafh it in wa->
ter jufi aired, put it in cold water, fteep it three or four*
hours, cut off a piece of the liver, boil the reft with the
lights an hour, take them out, when cold mince them and
, put them into a ftew-pan, with a little of the liquor they
I were boiled in, put in a fmall onion Hired fine, a little
lemon peel Hired fine, an anchovy chopped, fome chyan,
fait, two fpoonsfull of walnut-catchup, three fpoonsfull of
vinegar, four or five fpoonsfull of good melted butter,
mix thefe well together, boil them five minutes then fluff
the heart and roaft it, cut the piece of liver inflices, fea-
fon it with fage, pepper and fait, fry it in butter with
mince meat on the difli firft, the heart in the middle,
TAKE the hind quarter of lamb, cut off the loin, trim
it, cut it in neat fteaks, feafon them with beaten mace,
nutmeg, chyan and fait, fry them in butter a pale brown,
they will take half an hour, make a little brown gravy
in the pan, boil the leg in milk and water, if it is fat
lamb it will take an hour and a quarter; when you difli
it lay the fteaks round the difli, pour your gravy over
them, lay the leg in the middle, (mind to drain it well)
garnifli with crifped parfley, fend up with it coddled
ENGLISH HOUSE-KEEPER. 3^
To drefs Pig’s Feet WEars.
TAKE pig’s feet and ears, fait them well with common
fait, they will not be fit for ufe for ten or eleven days;
then boil them in foft water, until they are quite tender,
when the ears are cold, cut them in large flips, (the length
way of the ear) fry them in butter till they are a nice’
brown, drain them on a hair ficve; have ready aftrong
brown gravy, put them into a flew-pan* flew them half
an hour, then put to them a large tea fpoonfull of muf-
tard, and two of good fharp vinegar, two of walnut-
catchup, a little chyan, four fpoonsfull of melted butter
and a little fait, flew them five minutes; cut the feet
and broil them with bread crumbs; put the ears in the
middle of your difh and the feet round them, garni fh
with what you pleafe. If they be long in the pickle be-,
fore they are ufed, lfeep them a night in water.
A Fricando.
A fmall fillet of veal larded very thick with bacon,
fprinkled with beaten mace and fait, flew it in the oven
till tender, and a fine brown, take the fat eff the gravy,
thicken it a little and let it be a good brown, pour it
over the veal, put morels and hard eggs into the difh;
flewed forrel is a very handiome garnifh round the difh..
To drefs Lamb’s Ears.
TAKE lamb’s ears cut eff as large as you can, fcald
them and take off the hair clean, then take a' pair of
feiflars and fnip them round the edge, about half an inch
deep, flew them in milk and water till tender, then have
F ready
34 the new experienced
ready fome fricaffee fauce, as for any other fricaffee*,
pour it over them when upon the dilh, drop into youi
diih eggs boiled hard, and pickled mulhrooms; garnilli
with lemon.
To make Mock Turtle.-
TAKE a calf’s head with the fkin on, take off all the?
hair clean, fplit it and clean it well, fteep it a night in.
{oft water, put it in a cloth and boil it gently one hour
in milk and water, when cold cut it into pieces an inch
thick, two brord, and four long, feafon it with beaten
mace fait and chyan, put it into a ftew-pan (well tinned)
with a quart of ftrong veal gravy, fix anchovies taken
from the bone and chopped, a fprig of fweet-marjoram
and one of thyme, let it flew gentle an hour, keeping it
clofe covered, then take out the herbs and fkim off the
fat, add a pint of madeira a little Hired lemon-peel, gra¬
ted nutmeg, two fcore of oyfters with their liquor, the
black beard taken off, the juice of three lemons a little
more chyan if required, but do not make it too fait, and
two fpoonsfull of thick flour and water, flew it an hour
and a half, juft before you dilh it up, add four fpoonsfull
of good melted butter, have ready the yolks of twelve
eggs boiled hard and force-meat balls fried brown; pour
it into a deep dilh, drop in your eggs and balls, garnilli
with lemon and pickled muflirooms, fo fend it up.
To make Sausages.
TAKE pork the fineft lean part you can get, fcrape ft,
with a lliarp knife, then-weigh it, to half a pound of lean,
put
ENGLISH HOUSE-KEEPER.
35
put a pound of folid fat pork, chop thefe with a {harp
chopping knife, pick out all the fixings, then chop it
again, till you think it is as fine as poffible, then put a
quarter of a pound of beef fuet, three eggs, chyan pep¬
per and fait, a little grated nutmeg, and fage Hired fine
to your tafte; mix thefe well together, and put it down
into an earthen pot, keep it from air, as you want to ufe
it, put it into your {kins, mix a few bread crumbs with
it if you ufe it out of the {kins; make it into cakes or
balls or what fliapes you pleafe, beat the yolk of an egg,
and do it over them with a feather, dredge them with
flour, and fry them a pale brown in butter.
To make Curry Powder.
TAKE an ounce of the beft turmerick beaten and
lifted very fine, fourteen bay-leaves beaten and lifted, one
large nutmeg, a quarter of an ounce of mace, as much
chyan as will lay upon a (hilling, mix thefe well together,
put them into a dry wide mouth’d bottle, and keep
them in a dry place.
To make a Curry.
TAKE a chicken or rabbit, cut it into (mail pieces
as you would to fricaffee it, take as much powder, as will
lay on a Hulling, rub it well with a little fait, fry it in
butter a nice brown, drain it in a hair fieve, then ftew it
with a little gravy gently half an hour, take a {mail tea¬
cup full of cream, a tea-fpoonfull of flour, one of curry
powder, mix it avell with the cream, put it into a ftew-
pan with a fpoonfifll of melted butter, chyan and fait ta
F % you
C7
$6 THE NEW EXPERIENCED
your tafte, let it boil, add more powder as you would
have it coloured, dilh it up, garnifhyour difh with creed
rice. You may do veal the lame way. Do onions as
thus; take middle fi zed onions, peel them, and tie them
up feperately in line cloths, bod them in milk and water
tillfoft, take them out of the cioths, lay them on a difh,
pour on them curry fauce as before directed, but do
not ufe rice, portugal onions you may do the fame, but
when laid on the difh cut them into quarters. To make
curry pafte, take the yolk of an egg boiled very hard,
and a lump of frefh butter the fame lize, beat it in a fmall
mortar, mix it up with curry powder to a pafte, make it
up into balls the fize of a nut, lay them on a faucer, and
cover them with a piece of writing paper, fet them into
an oven, to be made hot, but not to burn them, fo fend
them to table; thefe are to be lent on a difh by them-
felves, for thofe who like them to add to their fauce.
To drefs Veal White.
CUT thin flices off a leg of veal as you would for
fcotch fcoliops, beat them a little, feafon them with bea¬
ten mace, nutmeg, lemon-peel Hired, chyan, and fait,
put a lump of butter into a ftew-pan make it hot, but
do not brown it, lay your veal in, ftevv it five minutes,
turn it over and flew it three or four more, put to it a
little good white gravy, two fpoonsfull of white and
one of vvalnut.-catcl.up, two fpoonsfull of white wine, a
little lemon juice, a little grated nut jpeg, one gill of
bream, as much flour and water as will make it a proper
fhicknefs, two .fpoonsfull of good melted butter, and lalt
to 1
ENGLISH HOUSE-KEEPER.
37
to your tafte.; then boil it two minutes, dilh it up, put
pickled mulhrooms in the dilh, garnifh with flices of
lemon; you may add force-meatballs if you pleafe.
To drefs Veal Steaks.
TAKE the belt end of a neck of veal, cut it into
{leaks, chop off the end of the bones, flatten them with
a cleaver, feafon them with nutmeg, mace, chyan, lemon-
peel, and fait; rub the {leaks with the yolk of egg, ftrew
over them bread crumbs a little pot-marjoram fhred fine,
put them into a dripping-pan, fet them before a brilk
fire, bafle them and make them a light brown, on both
fides, half an hour will do them; make the gravy of the
trimmings of the veal, a little foft water, an onion, white
pepper corns, five or fix cloves, anchovy, a bay-leaf or
lemon-peel, flew the goodnefs out, then {drain it, take
out the lemon-peel and flared it fine, put it into the
gravy, with nutmeg, chyan, a fpoonfull or two of white-
catchup, the fame of walnut, the fame of white wine,
a little lemon pickle, a lump of butter, flour and water
to make it a proper thicknefs, boil all together, lay the
{leaks on the dilh, add pickled mulhrooms, hard eggs and
morels, pour your gravy over them; garnifh with fliced
lemon, and pickles; let the morels be Hewed in the gravy
when you make it.
To drefs Veal another Way.
TAKE a flice off a leg of veal an inch thick, cut it
into round or fcpiare pieces tne fize of the veal {leaks,
iard them well with fat bacon on both fides, feafon them
as
38
THE NEW EXPERIENCED
as the Peaks, fry them in butter a light brown, make
gravy of the trimmings the fame as the Peaks, put them
into the Pew-pan with the gravy. Pew them ten minutes,
thicken it the fame as the other, difia it up, and garnfih
with lemon and pickles as the other.
To make Scotch Collops.
TAKE a piece of a leg of veal, cut it into Pices the
Pze of a crown piece, beat them a little, rub them with
the yolk of egg on both fides, feafon them with beaten
mace, nutmeg, chyan, and fait, have fome butter in a
frying-pan, let it be very hot, fry them quick, make
them a good brown but do not burn them, lay them into
a deep pot one upon another, cover them clofe down,
let them Pand an hour or two, have ready fome good
brown gravy, put it into a Pew-pan with your collops,
add a little lemon-peel Hired fine, grated nutmeg, two
fpoonsfull of walnut-catchup, two of red wine, the fame
of white, two fpoonsfull of good ale, a little lemon pickle,
fome good melted butter, make it a proper thicknels
with Pour and water, Pew all together eight minutes;
difir it up, and put in the diPi with it force-meat balls,
hard eggs, morels, and bits of broiled bacon, garnifh
with Piced lemon and pickles.
To drefs Lamb Steaks.
TAKE a loin of lamb, take off the kidney and fat
whole, cut your lamb into Peaks aninch thick, trim them
neatly, Patten them with your cleaver, feafon them with
beaten mace, nutmeg, chyan, and fait, fry them in but-
ten
ENGLISH HOUSE-KEEPER. 3?
ter a goo 1 brown, make gravy of the trimmings in foft
wate , with a bunch of young onions, a piece of lemon-
peel, two anchovies, fome white pepper corns, and fix
cloves, flew them till the goodnefs is all out, ftrain it
through a hair fieve, wipe your frying-pan, put the gravy
into it, fhred the lemon-peel that was ftewed in the
gravy, put it in with fome grated nutmeg, two fpoonsfull
of walnut-catchup, the fame of white, three or four
fpoonsfull of good melted butter, and the juice of half
a lemon, chyan, and fait to your tafte, boil all together
one minute, lay the fteaks on a diih, pour the fauce
over them; garnilh with crifped pardey and diced lemon.
Remember to cut the kidney into dices and fry them
with the fteaks. You may drefs mutton the fame way.
To hajh Mutton.
TAKE a leg of mutton, that has been roafted, cut it
into thin dices, but not much fat, break the bone, make
fome gravy with whole pepper and onion, ftrain it, and
take off the fat, put it into a ftew-pan with your mutton,
chop the onion that was boiled, put it in with an anchovy
chopped, two fpoonslull of walnut-catchtip, the fame ot
muftiroom, a little chyan, and fait to your tafte, three
fpoonsfull of good melted butter, a little dour and water
to thicken it, do not make it too thick, juft give all
a boil together; didi it up laying toafted bread round
the didi, garnilh with green pickles, you may add the
gravy that was left when the leg was roafted.
To mince Veal.
TAKE veal that has been roafted or boiled, mince it,
make
40
THE NEW EXPERIENCED
make a little gravy of the bones, or meat, with onion*
anchovy, a few white pepper corns, four or five cloves,
a little lemon-peel, boil them, then ftrain it, chop the
lemon-peel, and put it into the gravy with the veal,
a little nutmeg, beaten mace, chyan, and fait, a fpoon-
full or two of white-catchup, a lump of butter, a
fpoonfull of flour and water and a little lemon juice,
boil all together two minutes, lay toafled bread round
your difh, put the veal in the middle, garnifli with fliced
lemon.
To make Scollup Shells of Veal.
TAKE veal that has been roafted or boiled, and mince
it fmall, put it into a fauce-pan with fome fhred lemon-
peel, beaten mace, chyan, fait, two anchovies, a lump of
butter, two or three fpoonsfull of thick cream, have ready
fome ftale bread crumbs, feafon them with a little nut-,
meg, and fait; fpread fome of them at the bottom of the
fliells, hot the veal, fill the fhells, but not too full, cover
it with the bread crumbs, bafte it with butter and brown
it before the fire. You may do cold turkey, chicken or
partridge the fame way.
To hajh Veal.
TAKE a fillet of veal that has been roafted, cut it
into thinflices, feafon it with nutmeg, chyan, and fait;
put a little fmall gravy into a ftew-pan, then take a fmall
onion, a little lemon-peel, an anchovy or twc, four or
five pickled mufhrooms, chop them all together very
fmall, put them into your gravy, juft give it a boil, then
put
ENGLISH HOUSE-KEEPER.
4i
put in the veal, and two fpoonsfull of walnut-catchup,
one of myfliroom, one of white-catchup, one of good
ale, a little lemon pickle, three fpoonsfull of good melted
butter, chyan and lalt, to your tafte; make it a proper
thicknefs with flour and water, it muft not be too thick,
boil all together two minutes, difh .t up, lay round
dry toaft and garnilh with pickles.
To hajli Beef.
TAKE beef that has been roafled, or boiled if not
fait, cut it into thin flices have ready feme brown gravy
in a ftew-pan, with an onion and an anchovy chopped
fine, give the gravy a boil, put in your beef with fome,
walnut and mufhroom-catchup, and a little melted but¬
ter, boil all together two minutes; you may put in the
gravy that came from the beef when firft drefi'ed, difh it
up and garnifh with pickles.
A Harrico o/Mutton.
TAKE a loin or neck of mutton cut it into fteaks,
take off moft of the fat, feafon them with mace, nutmeg*
pepper and fait, and a little chyan, fry them half enough,
put them into a ftew-pan, make as ftrong a gravy as you
can, and put to them a lpoonfuil of walnut, and of
mufhroom-catchup, thicken with flour and .water; give
them a boil, when you t.iink they are hot through,
put in a little turnip, onion, celery and carrots cut into
dice; let them be firft boiled by themfeives, put them
in juft before you difh up with two or three fpoons¬
full of melted butter; garnifh with red cabbage.
42
the new experienced
To make Beef Olives.
' CUT flices off a rump of beef, fix inches long and half
an inch thick, beat them a little, rub them over with
the yolk of egg, feafon them with pepper, fait and beaten
mace, take the crumbs of a penny loaf, two ounces of
marrow diced fine, a little parfley, and lemon-peel chop¬
ped fine, ftrew it over your fteaks, and roll them up r
fet them before the fire to brown, then put them into a
ftew-pan with fome good gravy, a little walnut or mufh-
room-catchup, the fame of lemon pickle, thicken with
flour and butter, lay round them force-meat balls,-
mufhrooms, or yolks of eggs, boiled hard.
To pot Veal.
PUT your veal into a deep pot with bay-leaves, fealon
W'ith w'hite pepper, mace, and fait, cover it with fuet
and bake it, when it is tender, take it out from the fat,
and beat it fine, then feafon with mace and chyan to your
tafte, put in a little clarified butter, beat it again till
fmooth, then pot it and cover it with butter, and it is
fit for ufe.
To flew aBreast o/Weal brown.
TAKE a breaft ol veal, cut the ends oft', roaft the
middle part enough, let it be a nice brown; then take
the ends with fome bits of beef and mutton, a bunch of
fweet herbs, onion, mace, doves, pepper, lalt, and an¬
chovy, put them into a fauce-pan with two quarts of
water, make of them a good gravy, ftrain it and put it
into a ftew-pan, with the veal and a little chyan, two
fpoonsfull
ENGLISH HOUSE-KEEPER.
43
fpoonsfull of walnut, and one of white-catchup, three of
flrong ale, and a little lemon juice, cover it clofe and let
it (lew an hour, put in three or four fpoonsfull of good
melted butter; garnifli with force-meat balls, hard eggs
and mulhrooms.
To flew a Breast (/Veal White.
TAKEabreaft of veal, take out the bones, cutoff
the bloody end, feafon with mace, nutmeg, lemon-peel
ftired, chyan, and fait, fpread force-meat over it very
thin, roll it up tight, and bind it round, ftew it in milk
and water an hour, have ready fome white gravy, take
off the binding, leave the fkewer in, to keep it fall, put
it into a ftew-pan with a little lemon-peel, grated nut¬
meg, an anchovy chopped fmall, ftew it an hour and a
quarter, keep turning it in the gravy, put in two fpoons¬
full of white-catchup, two or three of white wine, a little
lemon pickle, as much good cream as will make it w'hite,
make it a proper thicknefs with flour and water, put in
three fpoonsfull of good melted butter, chyan, and fait,
to your tafte, ftew it ten minutes; you may difh it up
whole, or cut into three pieces, put into your difh pick-
led mufhrooms, the bottom ofartichokes, garmfli with
lemon and rolls of bacon.
To drefs a Calf’s Head plain.
TAKE a calf’s head when freflr killed, fplit and clean
it well, take care of the brains, wafli it in loft w'ater juft
aired, then put it into cold foft water, let it ftand three
qr four hours, or all night if you have tune, wrap it in a
G % clotk
44
THE NEW EXPERIENCED
cloth and boll it in milk and loft water, if a large head
it will take near two hours, tie the brains in a cloth with
a few fage leaves and a little parlley, an hour will boil
them, take them out and chop the fage and parfley
well, and the brains a little, put them into a fauce-pan,
with a little good melted butter, and a little fait*, make
them hot, then take up half the head, fcore it and do it
over with the yolk of egg, feafon it with a little pepper
and fait, ftrew over a few ftale bread crumbs mixed with
a little chopped paiiley, fet it before the fire till brown,
bafte it, but do not let it burn, then dilh it up, lay the
boiled and broiled both on a'dilh, and garnilh with
greens, fkin the tongue and fplit it, lay the brains on a
dilh and the tongue upon them; it is common to fend
up greens and bacon with it.
To hajh # Calf’s Head.
PREPARE it as lor boiling, and boil it in milk and
foft water three quarters of an hour, when cold cut it into
pieces about two inches fquare, cut the tongue in long
ilices; chop the bones and put them into a fauce-pan
with a little lean meat if you have it, three or four onions,
a few cloves, a few white pepper corns, two anchovies,
half a dpzen morek, a ’prig or two of pot-marjoram, a
little chervil, as much.foft water as will make a proper
quantity of gravy, ftew thefe gently till all the good-
nefs is out; put your meat into a flew-pan and {train
your gravy to it, take out your morels and put into the
ttew-pan, put in a little fhred lemon-peel, a little beaten
mace, ehyan and fait, flew it gently an hour, fkitn oil the
fat
*
ENGLISH HOUSE-KEEPER.
4 5
fat, then add two fpoonsfull of walnut-catchup, three of
yvine, two of good ale, a defert fpoonfull oflemon pickle,
and three or four fpoonsfull of melted butter, flour and
water to make it a proper thicknefs and a little lemon
juice, you may add oyfters with their liquor if you have
them; then flew all together a quarter of an hour more,
difli it up, and put into your dilh hard eggs, force-meat
balls as fuits you, and fmail bits of bacon broiled, lay the
brain cakes round your difli and garnifh with lemon:
Make the brain cakes thus, wafh the brains and pick out
all the ikins, drain them well, then beat them with two
whites and the yolk of one egg, feafon with lemon-peel,
grated nutmeg, chyan and fait, and the juice of lemon,
mix them ftiff with ftale bread crumbs, fry them in frelh
dripping a pale brown, let your dripping be very hot and
drop them into it about the fize of a crown piece but
thicker, lay them on a hair fieve to drain.
To drefs a Beast’s Fry.
TAKE fome fweets breads, fome kidney Jkirts, cut
them into flices, and beat them well, feafon with a little
pepper and fait, fry them in butter over a flow fire for
half an hour, drain them from the fat, make a little gravy
of a bit of the fkirts with two large onions, a little whole
pepper,- ftrain the gravy into the frying-pan, and put in
a fpoonfull of walnut-catchup, three fpoonsfull of good
melted butter, a little nutmeg, and a fpoonfull of flour
p,nd water, flew all together three minutes; cut the
onions into flices (that were boiled in the gravy) lay them
in the dub, pour the fry on them, garmfli with crifped
pafiley.
T»
.46
THE NEW EXPERIENCED
To vagoo a Breast o/Veal.
TAKE a breafl of veal, cut off both ends, then take
out the bones, make a fluffing, the fame as for a
fillet of veal, fkewer it round, put it under the fkinny
part of the top fide of your veal then roll it up tight and
bind it, flew it an hour and a half in milk and water,
take it up and d~ain it, then take the ends of the veal
put them into a fauce-pan with two quarts of water, put
in fome lemon-peel, three or four onions, two anchovies,
cloves, and white pepper corns, flew them well, ftrain it,
put it into the flew-pan with the veal and flew it half an
hour; take the fweet bread, cut it into four parts, feafon
it with pepper, fait, nutmeg, and a little mace, then rub
it over with the yolk of egg, and a few bread crumbs,
fry it a light brown, and put it upon your veal, when you
difh it, thicken your fauce with egg and cream, gar¬
ni lh it with a little lemon.
Beef A-la-mode.
TAKE a flefhy piece of beef without fat, beat it, lard
it with pretty large pieces of bacon, fry it till the outfide
is a light brown, then put it into a deep flew-pan or
glazed earthen veffel, with fait, pepper, and bay-leaves,
a little lemon-peel, a few pickled mufhrooms, fix cloves,
three cloves of garlic, four or five fhalots, half a pint of
red wine and a pint of water, cover it clofe and let it flew
till tender, then take out the beef, flraip the gravy and
take off the fat, thicken it with a little flour and butter,
put in the juice of half a lemon, give the gravy a boil,
difh up the beef, and pour it over; garnifh with pickles.
and
ENGLISH HOUSE-KEEPER. 47
and lemon; it is alfo good cold, cut into flices half an
inch thick.
To roaft a Pig.
TAKE your pig when fat, flick it in the throat
with a pen-knife, when dead rub it with a little rofm
beaten fine, have ready fome fcalding hot water with a
little bran in it, dip it in till the hair comes off, mind you
do not keep it in too long, when you have got the hair
clean off, then v/afii it in foft water, take out the inlide,
cut off the legs at the fir?: joint, then walh it again, dry it
well with a cloth, put a dry doth Into the belly, lay it
upon a board till you want it, take care of the feet, heart,
kidney, liver and lights, when you roaft the pig, chop
a few fage leaves, rub the inf de with a little white pep¬
per ground, and fait, put the fage in with a white bread
cruft, fow the belly up clofe, as no gravy can run out,
fplit it, and put it down to roaft (mind your fire is longer
than your pig and not too hot at the firft) keep your fire
clear at the ends, dredge it very thick with fine flour,
let it roaft three quarters of an hour, then take a clean
goofe wing, and wing off the flour quite clean, then rub
it with a bit of butter, keep wiping it with a cloth as.it
roafts, till the fkin is quite crifp, and a pale brown, when
enough cut off the head, a little behind the ears, cut the
ears offhandfome, cut off the chaps, then fplit the face,
and take out the brains, have ready fome good melted
butter, with a tea-cup full of white gravy in it, chop the
brains and put in likewife, and a little lalt, then draw the
pig, you may fend it up whole, or fplit down .the back,
which
M
fend up with it, plump currants, bread fauce with fugar
and red wine if you like it. If the pig roafts too fall
in the middle, put on the pig plate as the middle will be
done firft.
To collar a Sucking Pig.
DRESS it as for roafting, cut it even in two down
the back, take out all the bones, take care not to cut
the ikin, have ready for feafoning a few fage leaves, a
fprigor two of pot-marjoram, a little chervil, the rind of
a lemon very thin, chop thefe together very fine, and
mix with it white pepper ground and fait, a little
beaten mace, fpread the feafoning on the infide, roll it up
and bind it as you would any other thing for collaring;
boil it in foft water with a little fait gently an hour and a
half, take it out and fet it into a deep narrow pot fo as to
keep it up ftraight; put into the water that it was boiled
in a tea-cup full of good vinegar, three bay-leaves, fome
white pepper corns, and a little more fait, boil it a quar¬
ter of an hour; when both are cold take the cloth off the
pig and put it into the pickle. You may fend this up
in rolls or in flices as you pleafe.
M
VZ7
ENGLISH HOUSE-KEEPER. 49
meg, a little chyan and fait, fqueeze in a little lemon
juice, a fpoonfuil of flour and water, give ail a boil, then
lay it on your difh, fplit the feet and lay them upon it;
garnnh with diced lemon.
To force a Loin s/'Mutton.
TAKE a loin of mutton, take cur the bone?, cut off
the lean end, to make it fquare, take off the outfide fkin
with fome of the fat, then make the force-meat, thus;
chop the lean of the part you have cut off with a little
beef fuet, or marrow, feafon it very high with mace, chy¬
an, nutmeg, and a little fait, two or three anchovies, one
clove of garlic, two large fhalots, a little th^me, pot-mar¬
joram, winter favoury; put the force-meat into the mut¬
ton, where the bones are taken out, feafon the outiide
of the mutton, with mace, chyan, and fait, lay it flat in
an oval baking difh, the fat part upwards, butter'a piece
of writing paper and put over it, let it into a flow oven let
it flay three quarters of an hour, then have ready, half a
pint of good brown gravy with a pint of red wine, put
your mutton into a ftew-pan, flew it gently three quar¬
ters of an hour be careful to take cff the fat clear from $
the gravy, thicken it with good melted butter, fqueeze
in a little lemon juice, then ferve it up with pickles, and
horfe-radiih upon it.
To rolla¥ ig’s Head.
CLEAN it, rub it with common fait, then ftrew an
ounce of fait petre on it, turn it every day for feven
days, then boil it in loft water till the bones and grifties
H flip
jwr
) ■ y
5 °
THE NEW EXPERIENCED
fT o out, take four cow heels, drefs them, boil them
till the lantern will come off, lay the lantern on a cloth,
beat the pig’s head a little in a bowl, fpread it upon the
lantern, roll it up round and tight in a cloth, then put
it into a pot or frame the fizeyouwifh it, it muft be put
in hot, fet a lead weight upon it, and in a few days it will
be fit to turn out, it is very good put into a frame or
pot without the lantern, this will be good in a week or
ten days, when you find the outfide turns foft, make a
pickle as thus, take a gallon of fpring water, two hands-
full of common fait, and a large handfull of wheat bran,
a quarter of an ounce of fait petre, boil thefe half an hour,
ftrain it through a hair fieve, and when cold put the roll
.in.
■Jilt;
CHAP. IV.
Of Dressing Game, Poultry, Venison, &c;
To pot Hare.
TAKE a hare that has been kept, three or four days#
cafe it and clean it with a dry cloth but do not wafh it,
fkewer it and roaft it three quarters of an hour if large,
if fmall in proportion, bafte with butter, when cold cut
it into pieces, put it into an earthen pot, with a few
-white pepper corns, a dozen cloves, onions whole, four
or five bay-leaves, a quarter of a pound of butter, fix
ounces of beef fuet fhred fine, put the gravy in that caifie
from it, but no water, cover it dole, put it into an oven,
not
ENGLISH HOUSE-KEEPER.
5 1
not too hot, flew it till the meat will leave the bones,
then pick the meat from the bones, beat it fine, 'moiften
it with the gravy it was baked in, do not make it too
moift, feafon it with a little chyan, beaten mace, and fait,
to your tafte, put it down into pots, and cover it with
clarified butter.
To jug a Hare.
TAKE a hare that has been kept three or four days,
cafe and wafh it well, cut it into fmail pieces j for fea-
foning, grate a large nutmeg, beaten mace, and fait, mix
it well with the meat, then put it into a jug with two
whole onions, half a pound of butter and a pint of water,
then put upon it beef luet two inches thick, cover it
clofe down, fet it into a kettle of boiling water, boil it
three hours if a young hare, if old it will require four,
mind to put water into the kettle as it waftes away, then
4ake out the fuet, ftrain out all the gravy, take off’the fat,
put the hare into a ftew-pan with the gravy, a little (bred
lemon-peel and chyan, let it ftew a little, then add two
ipoonsfull of walnut-catchup, adefert fpconfull of lemon
pickle, two fpoonsfull of good ftrong ale, a large tea-cup
full of red wine, the juice of half a lemon, fait to your
tafte, as much thick flour and water as will make it a pro¬
per thicknefs, four table fpoonsfull of good melted but*
ter ftew it gently a quarter of an hour, take out the oni¬
ons, and dilh it up, garnilh with currant jelly and lemon.
ToJiew Hare.
TAKE a hare, fkin, and wafti it clean, put a few fllcei
H a *
u
11
THE NEW EXPERIENCED
■
pf fat bacon cut thin into the belly, fow up the belly,
roaft it three charters of an hour, bafte it well with but¬
ter, ihred a little lemon-peel very fine, add to it a little
chyan, and fait, and when you draw the hare, ftrew.
the feafoning all over it; when cold cut it into handsome
pieces, leave out all the Ikin of the belly part, and the
bacon likewife, put the hare into, aftew-pan,' with as
much good brown gravy as covers it, lome morels, a
large onion whole, a little beaten mace, two anchovies
chopped fine, if a young hare (lew it half an hour, if old
an hour, then take out the onion, put in half a pint of
red wine, three fpoonsfull of walnut-catchup, juice of
half a lemon, two ounces of butter, flour and water to
make it a proper thicknefs, chyan, and fait to your tafte,
then boil it five minutes, diflr it up, put force-meat balls
into the dilh, and hard eggs; garnflh with lemon and
currant jelly.
To roaft a Hare.
_ TAKE a hare when kept four or five days, cafe it and
clean it well, put a pudding into the belly and fow it up,
tkewer it neatly, leave on the ears, turn the head, as
if looking behind it, put it down to a clear fire, but not
too near, bafte it well with milk twenty minutes,
clean the dripping-pan, and then bafte it with 'butter,
put into your dripping-pan a bit of lemon-peel, and a
fetal 1 onion fiiced, ■ a quarter of an hour before you draw
it, put in half a pint of boiling water, ftir the water and
gravy well together, ftrain it through a hair fieve into
a iauce-pan, add to it as much beef gravy, fix ounces of
butter,
ENGLISH HOUSE-KEEPER. 53
butter, grated nutmeg, as much flour and water as will
make it a proper thicknefs, fait to your tafte, fet it on
the fire, ftir it till it boils, froth your hare well, difh it
up, pour the fauce into the difh, (mind your difh is very
hot) you may make a rich white iauce for it if you like.
To make a pudding, take the crumbs of a ftale penny
loaf, nearly the fame quantity of beef fuet Hired very fine,
two anchovies boned and chopped, fome lemon-peel
ihred, a little pot-marjoram, half of the liver, a little
beaten mace, grated nutmeg, chyan, and fait, mix it up
with an egg, a little cream and lemon juice.
Tu rcajl a Hare another Way.
TAKE very thin flices of bacon, and put them into
the infide before you put in the pudding, low it up and
Ikewer it as before, and lard it neatly down the back, a
fmall hare will take an hour roafting, a larger an hour
and a quarter, fo in proportion.
To Jiew Partridges or Pigeons with red or
white Cabbage.
SKEWER them neatly, feafoa them with chyan, fait,
and beaten mace, fry them in butter not too brown, put
them into a ftew-pan with a little brown gravy, cover
them dole, and fLw them gently till tender, keep turn¬
ing them over, prepare the cabbage, as thus, take red
cabbage, when touch'd with frolt, cut it round as you
would to pi.kle, wafli it, put it into a ftew-pan, with
ti ee ounces of butter, a pint of fpring water, a little
chyan, and ia.t, a i.ai^enoy worth of cochineal beat,
cover
54
THE NEW EXPERIENCED
cover it clofe, ftew it gently quite tender, pour out fom&
of the liquor, and put in fome of the gravy that the pi¬
geons are ftewed in, fqueeze in juice of lemon fo as to
make it tafte, and a fpoonfull of melted butter, and give
it a boil, lay your pigeons, or partridges on the difh, with,
the remainder of the gravy they were ftewed in, lay the
cabbage over, and about them, fo fend them up; do
white or green cabbage the fame way cut into quarters,
leaving out the cochineal; this maybe fent up without
meat, but remember to ufe a little gravy.
To pot Moor-Game.
TAKE your moor-game, trufs them as you would any
pther game to pot; feafon them well with mace, nutmeg,
chyan, black or white pepper, and fait, put them into
the pot you mean them to remain in, with the breafts up¬
wards, lay fome butter over them, and bake them till
you think they are enough, when cold cover them with,
clarified butter.
To roajl Woodcocks.
TAKE woodcocks, and pick them clean, leave oik
the heads and legs, fkewer the legs upon the breafts with
the bills, hang them down, put a toaft of white bread
under them for the train to drop on, roaft them twenty
minutes, lay the toaft on the difh, pour a little melted
butter upon them, and lay the woodcocks on the toaft,
lend them up with melted butter in a boat.
To drefs Woodcocks another PVay.
PUT your woodcocks down to roaft, as before with
v a
ENGLISH HOUSE-KEEPER,
55
\ toaft for the train to drop on, make a good brown gra¬
vy thickened a little, cut. your toaft in pieces, and lay
them on the difh, pour your gravy upon it, and lay your
woodcocks in the middle, you may fend up dried bread
crumbs and melted butter. Snipes, judcocks and plo¬
ver, may be dreffed the fame way.
Toroaft Partridges.
TAKE partridges, pick and draw them, cut off the
heads, and pinions, leave the legs on, ike we r them as
you would a pigeon, put them down, they will take half
an hour before abrifk fire, difh them up, put fome brown
gravy into the difh; fend .up bread fauce in a boat; make
it thus; take the giblets of the partridges with a bit of
lean beef or mutton, a large onion, fome white pepper
corns, and fix cloves, boil them in foft water till the
goodnefs is out, ftrain it over fome ftale bread crumbs,
put the crumbs into a fauce-pan with a lump of butter,
the fize of an egg, a tea-cup full of good cream, and a
little fait to your tafte, boil it a quarter of an hour. You.
may drefs moor-game the fame way only leave on the
head; roaft dotterel the fame way.
To roajia haunch o/ - Venison.
TAKE one that has been kept eight of ten days, as
the weather will permit, cover it with paper well greafed
with fweet dripping, wrap it up in brown bread pafte an
inch thick, then cover it again with greafed paper, tie
it on with packthread, roaft it in a cradle fpit (if you
have one) put it down to a good fire, but not two hot
THE NEW EXPERIENCED
56
at the firft, if it weighs twenty pounds it will take three
hours roafting, if fifteen, two and a half* mind to bafte the
paper that it does not burn, take off the pafte, difh it
up; pour fome good gravy into the difh, take care your
difh is very hot; fend up with it currant jelly difiblved
in red wine. You may roaft a large leg of mutton cut
in the fhape of a haunch of venifon the fame way, it will
require being kept longer; the flioulder and neck of ve¬
nifon may be done the fame way.
To /w/% Venison.
TAKE it when cold, cut it into thin flices, lay it into
a ftew-pan, with a little fhalot chopped fine, a little chy-
an, and fait, its own gravy or any other good gravy, as
much red wine A*you have gravy, let there be as much
’as will cover it, juft give it a boil, lay it on a hot
difh, and fend up currant jelly with it,
Top,ot Venison.
TAKE any lean part ot venifon, put it into an earth¬
en pot, with fome pepper corns, a few cloves, a little
fait, five or fix bay-leaves, lay over it fome fweet beef
fuet, put in a little water to keep it from burning, cover
it clofe up, fet it into a cool oven, it will take five or fix
hours baking gradually, then take it cut into a bowl or
mortar, pick out all the fkin and griftles, beat it very
fine whilft hot; mix beaten mace, grated nutmeg, chy-
an and fait together, flrew it in as you beat it, you muft
feafon pretty high, then put it cloie down into pots and
cover
ENGLISH HOUSE-KEEPER.
si
cover it with clarified butter; mind your pots are dry,
and keep it in a dry cool place; you may melt a little
butter in a fauce-pan without flour or water, and pour it
in as you beat it, take care you do not make it too moifl;
you may pot beef or hare the fame way.
ToJleiv Pigeons.
TAKE pigeons that are frefh killed, pick them clean
and draw them, cut oft the pinions and feet, wafh them
well, trufs them as you would a fmall chicken for boiling,
dry them with a cloth, fealon them with mace, chyan,
nutmeg and fait, put a little force-meat into the craws,
few up the pigeons at both ends, fry them in butter over
a quick fire, 'make them a good brown, take them out
of the pan and lay them on a hair fieve to drain, put them
into a flew-pan with a pint of good brown gravy, feafon
the gravy as you did the pigeons, put in a little fhred
lemon-peel with eight morels, flew them gently half an
hour, then fkim off the flit, put in two fpoonsfuilof wal¬
nut and two of white-catchup, two or three fpoonsfull of
white wine, the fame of red, a little lemon pickle, three
or four fpoonsfull of good melted butter, a little flour
and water to make it a proper thicknels, flew them a
quarter of an hour longer, difli them up, put into the difh
hard eggs, and pickled mufhrooms, garnifh with lemon.
To jug Pigeons.
TAKE pigeons when frefh, clean and trufs them as
for flewing, fluff and feafon them, few them up, take a
1 ’ J u $
THE NEW EXPERIENCED
5*
jug, put your trimmings in with an onion, fome lean veal,
a few white pepper corns, five ot fix cloves, a good blade
of mace, put your pigeons in with the breafts downwards.
put in half a pint of foft water, lay over them half a
pound of butter, cover the jug dole, fo as no fteam can
get out, fet your jug into a kettle or pan of cold water.
let the water come up as high as the pigeons, fo as not
to run into the jug, they will take two houfs ftewing,
mind to keep the pot boiling all the time, and keep up
the quantity of water; takeout the pigeons carefully,
{train the gravy, take all the fat off, put the gravy and
pigeons into a itew-pan, with a little Hired lemon-peel,
two' anchovies, pickled muflirooms chopped fmall, gra¬
ted nutmeg, two fpoonsfull of white-catchup, the fame
of white wine, and two of good cream, a little lemon
pickle, chyan and fait to your tafte, three or four fpoons¬
full of good melted butter, ftew all together fifteen mi¬
nutes, add flour and water to make it a proper thicknefs,
difh it up, put into the difh morels, and hard eggs, gar-
nifli with fliced lemon.
To rcajl Pigeons.
TAKE pigeons when frefli, pick and clean them well,
fkewer them with the legs upon the breafts, feafon them
with a little pepper and fait, chop the livers with fome
parfley, put fome into the infide of every pigeon with a
lump of butter, roaft them half an hour before a brifk
fire, difli them up, put a little good melted butter into
the difli, garnifli with crilped parfley and lemon.
ENGLISH HOUSE-KEEPER.
59
To make Force-Meat for Pigeons.
TAKE a little fat bacon, beat it in a marble mor¬
tar, take two anchovies, two or three of the pigeons’
livers, chop them together, add a little lemon-ped lhred,
a little beaten mace, nutmeg, chyan, ftale bread crumbs,
and beef fuet an equal quantity, mix all together with
an egg.
To boil young Chickens.
TAKE chickens, pull and pick them clean whilffc
warm, let them hang one night, then drain them, cut
off the heads and legs, then trufs them, if your chickens
be fat do not break the breaft bone, lay them into milk
and water two hours, rub their breafts with lemon juice,
dredge them and put them into boiling milk and water,
if they are fine chickens half an hour, if fmali twenty
minutes; difhthemup, and pour the fauce over them,
garnifh with diced lemon and chopped parflev; to make
the fauce, take the neck, gizzard and legs, fteep them
and wafli them very clean, put them into a little foft
water with white pepper corns, two or three blades of
mace, one onion, one anchovy, a piece of lemon-peel,
flew them till the goodnefs is out, then ftrain it, chop
the lemon-peel and put it into the gravy again, with lome
grated nutmeg, a lump of butter about the fize of an
egg, a fpoonfuil of white-catchup a tea-cup full of thick
cream, and a little flour and water, make it the thick-
iiefs of your cream; boil it a minute.
6o
THE NEW EXPERIENCED
To roajl Chickens.
IF they are fmall trufs them with the heads and legs
on, do not break the bread: bone, twenty minutes will
roaft them before a brilk fire, bafte them with butter,
and dredge them, before you draw them, ftrew fome
chopped parfley over their breads, difh them up, and
pour a little melted butter into the difh, garnifh with
boiled parfley and lemon.
i
To fricaJJ'ee Chickens.
TAKE chickens and half road them, when cold, cut
them up, if your chickens be large cut the joints into
two, take off the fkin, feafon them with a little beaten
mace, grated nutmeg, lemon-peel fhred very fine, chyan
and fait, dew them in butter ten minutes, turning them
over in the butter, do not let them brown, then put in
a tea-cup full of white gravy, one of good cream, two
fpoonsfull of white-catchup, one of white wine, a little
grated nutmeg, and fait, thicken it with flour and water,
difh it up with pickled mufhrooms in the difh, garnifh
with fliced lemon and chopped parfley.
To. pull Chickens.
TAKE chickens, either roaded or boiled, when cold,
cut oft’ the legs handfomely, pull the white part into
fmall long fhreds, feafon it with beaten mace, fhred le¬
mon-peel, chyan and fait; make gravy of the bones,
with an anchovy and an onion, (boil the lemon-peel in
the
ENGLISH HOUSE-KEEPER.
6*
the gravy before you fhred it,) put the meat into a ftew-
pan, ftrain the gravy to it, put in two or three fpoonsfull
of good cream, the fame of melted butter, one of white-
catchup, a little lemon juice, and a little flour and water
to make it a proper thicknefs, boil it four or five mi¬
nutes, lay it on the dilh, fcore the legs, pepper and
fait them, broil and lay them upon it, garnilh with
lemon. You may do turkey, partridge or any other
cold fowl the fame way.
To roaji a Pheasant.
TAKE a pheafant that has been kept in the feathers
five or fix days, and pull it leaving the feathers on the
head, take care of the long feathers that came out of the
tail, fkewer the head to the breaft as if looking forward,
and fkewer the legs on the breaft, as you would partridge,
cover the head with a little writing paper buttered to
keep the feathers from burning, then put it down to a
brifk fire, it will take half an hour if a middle fize phea¬
fant, and fo in proportion, when you difh it up, take the
paper from the head and ftick the long feathers into the
tail, pour fome good brown gravy on the difh, and fend
up bread l'auce with it.
To fricajjee Rabbits.
TAKE young rabbits, wafh them well, then cut them
into fmal-1 pieces, lay them into milk and water an hour
to fteep the blood out, then dry them with a cloth, fea-
fon them with a little beaten mace, grated nutmeg, le¬
mon-.,
<
62 THE NEW EXPERIENCED
mon-peel Hired fine, a little chyan and fait, put a lump
of butter into a flew-pan with the rabbits, fet it where
it will be hot, take care not to brown them, ftew them
half an hour, keep turning them over in the butter, add
a tea-cup full of white gravy, one of good cream, two
Ipoonsfull of white-catchup, a little lemon pickle, two
fpoonsfull of good melted butter, a little flour and water
to thicken it, ftew all together ten minutes, dilh them
up as the chickens.
To boil <7 Turkey.
TAKE a turkey, cut off the legs and head, trufs it as
you would a fowl for boiling, lay it in milk and water,
an hour or two, drain it well, put fome force-meat into
the craw made of beef fuet fhred fine, ftale bread crumbs
an equal quantity, a bit of lean veal the fize of an egg,
beat it in a marble mortar, pick the fkins out, put to it
an anchovy chopped, a little beaten mace, a little nut¬
meg, chyan, fait, lemon-peel Aired fine, and a little le¬
mon juice, mix thefe all together with an egg; few up
the craw, rub the breafl well with lemon juice, dredge it
a little, pin it up in a clean cloth, boil it in foft water and
milk, put your turkey in when it boils, boil it gently, if
it is a large one it will take an hour and a quarter, if a
middling fize, an hour, difli it up, and garnifli with le-,
mon; you may ferve it up with oyfter fauce, celery, or
or white fauce j you may drefs a full grown fowl , the
fame way.
.7f
ENGLISH HOUSE-KEEPER.
63
To roajl a Turkey.
TAKE a turkey, cut oil the feet, leave the head on,
put force-meat into the craw made as for the boiled tur¬
key; trufs it up as you would a fowl for roafting, turn
the head under the wing and lkewer it, roaft it an hour
and a quarter, if fmall an hour will do, if the bread; burns
too quick, butter a piece of paper and put over it, difh
it up and put fome good brown gravy into the difh, gar-
nifh with lemon; ferve it up with bread fauce. Drefs
a full grown fowl the fame way.
To roajl Ducklings.
TAKE young ducks when fat, kill them in the morn¬
ing on the day you intend to ufe them, pick, linge, and
draw them, wipe them with a clean cloth, but do not
walh them, feafon them with white pepper ground, fait,
a lprig of thyme, and one of pot-marjoram,, a fmall
bunch of young onions chopped, put thele into the infide
with a lump of butter the fize of a walnut, lkewer them,
tie up the ends; if they are fine ducks, they will take
half an hour before a brilk fire, if fmall twenty minutes
will do, difh them up, pour the gravy through them
when they are on the difh, fend up with them coddled
goofeberries, or forrel fauce; make the gravy as thus,
take the necks, gizzards, liver and a few young onions,
a little fait, flew them in loft water till the goodnefs is
out. Drefs a green goofe the fame way.
To
H
THE NEW EXPERIENCED
To drefs Ducks in Winter.
TAKE ducks, feafon them with ground pepper and
fait, a few fage leaves, an onion chopped, put thefe into
the infide with a lump of butter, two fpoonsfull of water,
Ikewer them and tie up both ends, roaft them half an
hour, before a brilk fire, pour fome good gravy into the
difiii
To drefs wild Ducks.
KEEP them ten days or a fortnight, when you draw
them if there is any blood in the infide put it into a {mall
dripping-pan with the necks, gizzards, and livers, put to
them a large onion, ftuck with cloves, and fome pepper
corns, put in a pint of water, fet it before a fire in the
dripping-pan, a quarter of an hour before you put the
ducks down (neither feafon nor wafli them) roaft them
twenty minutes before a brilk fire, if they are very fat
and large they will take half an hour, ftir the gravy in the
pan as they roaft, when enough, ftrain the gravy through
a hair fieve into the dilh, draw your ducks, ftrew bread
crumbs brown’d round the dilh, and fend fome up upon
a plate.
To drefs wild Ducks another Way.
TAKE wild ducks, draw them clean but do not walh
them, leave the blood if any in the infide, feafon them
with a very little pepper and fait, put into each duck a
fmall onion, ftuck full of cloves, a bit of butter, the fize
of
r\
ENGLISH HOUSE-KEEPER. 6r
of a walnut, three fage leaves, tie them up at both ends,
roaft them before a brilk fire twenty minutes, or half art
hour, according to the fize, difh them up, pour fome
good brown gravy into the difh, with three fpoonsfull of
red wine, pour fome of it into the ducks, ftrew bread
crumbs round the dilb, and fend fome upon a plate.
You may drefs teal and wild geel'e by either of thefe re¬
ceipts.
To drefs a Stubble Goose.
TAKE a goofe, kill, and hang it up in the feathers,
two or three nights as it fuits you, when you drefs it, fea-
fon it well with pepper and fait, take two middle fized
onions, half a four apple, a few fage leaves, chop thefe
Well, and piit them into the infide with a lump of butter,
the fize of an egg, and a tea-cup full of water, tie it up
clofe at both ends, if a large goofe it will take an hour and
a half, if a ftriall one an hour, and fo on in proportion,
difh it up, pour into your difh fome brown gravy, with
two fpoonsfull of red wine, the fame of ale, ferve it up
with apple fauce.
a
CHAP. V.
Of Puddings, and Pies.
To make- 1? 1’ork Pye.
TAKE from a loin, neck, or any nice part, an equal
K quantity
66
THE NEW EXPERIENCED
quantity of fat and lean pork, cut it into pieces the fize of
a crown piece; fhred fome onion and apple not very
fmali, feafon the meat with chyan, white pepper, fait,
and dried fage, lay in your difh a layer of leafoning, and
one of meat, alternatively till filled, then add fome
lumps of butter, and put on the lid: you may make
it a raifed pye.
To make a Calf’s Head Pye.
TAKE a fine calf’s head, boil it till the bones come
out, then feafon it with nutmeg, chyan, lemon-peel, and
a little fait, make a rich pafte, put it over a deep difh
that will hold it, then put in your meat with a little good,
gravy and bake it three quarters of an hour, tnicken
your other gravy with flour and butter, put to your gra¬
vy a little beaten mace, nutmeg, chyan, lemon-peel and
juice, two fpoonsfull of ale, a fmali cup full of white wine,
with walnut and white-catchup, according to your tafte;
take your pye out and add gravy as you fee it wants, an
hour will bake it, put over it brain cakes, force-meat
balls, and hard eggs browned with a falamander; and gar-
nifh with lemon.
To make a Calf’s Head Pye another Way .
TAKE a calf’s head and fteep it a night in foft water;
boil it in milk and water till you can take out the bones,
then fcore it deep on the fide you take out the bones,
feafon it well whilft hot with chyan, beaten mace, nut¬
meg, lemon-peel fhred, and fait, then put it clofe toge-
ENGLISH HOUSE-KEEPER.
67
ther into a deep difh with the lanthern upwards, put to it
a pint of good bro.vn gravy with fome morels; lay it half
an inch thick with cold butter, put it into an oven, and
ftew it gently half an hour, then take it out, let it cool,
take off the fat, then have ready, a good pye pafte, lay
it round your dilh edge, then melt the butter you took
off, with a little flour and water, two fpoonsfull of wal¬
nut-catchup, a tea-cup full of madeira wine, and the
juice of lemon; cut the tongues into fmall flices and fpread
it over the head, drop in a few force- meat balls and hard
eggs, juft boil the fauce and pour over it, put it into
an oven and let it ftay till the pafte is nicely baked, fo
fend it up.
To make White Puddings.
TAKE a pound of ground rice, a large ftick of cinna¬
mon, the rind of a lemon peel’d very thin, cree thefe in
new milk very ftiff, ftir into it when hot a pound and a
half of beef fuet flared very fine, two fpoonsfull of rofe wa¬
ter, the fame of almond water, a large nutmeg grated, a
little fait and a very little chyan; take it off and when
cold have ready beat, fix eggs, a pound and a half of cur¬
rants clean’d and well dried, mix thefe well together, if
you think it too thick, thin it with cream, have ready
candied orange, cut into fmall pieces, as you fill the fkins
put in bits of orange, as you do bits of fat into black pud¬
dings, mind to give them plenty of room in the fkins,
prick them with a pin, and put them into boiling foft
K 2 water,
63 THE NEW EXPERIENCED
water, boil them ten minutes, put them into clean ftraw
till quite cold, lay them into a fieve and cover them
with paper, keep them in a dry place.
To make Blackcaps.
TAKE fine large pippins, cut in two the crols
way that the ftalk may be uppermoft, then take a
fiat pewter dilh, put on it a little rofe water, what
iugar you pleafe, fine fifted fugar is the beft, a little
lemon-peel, flick into the infide of the half apples fome
cinnamon, lay the outfide of the apples down upon the
dilh, fet them into a pretty hot oven, when cold put
them on a difh, garnifh with lemon-peel.
To make Water Cakes.
TAKE a pound and a half of fine flour, fix ounces
of fine fugar beat and fifted, one ounce of caraway-feeds,
rub them well together, mix them up with a pint of good
cream, roll it out into very thin fiieets and cut them into
round cakes; bake them upon tin flieets and prick them
very thick, or they will blifter.
To make Mince Pies.
TAKE fix large lemons, roll them with your hands
upon a table, cut them in two, take out ail the infide,
squeeze it well, and take care of the juice, then boil th^
rind in foft water, fluffing the water till the fkinsare quite
tender, beat them well in a marble mortar, put to them
three
ENGLISH HOUSE-KEEPER.
6 9
three eggs boiled very hard, and three baked apples chop¬
ped very fine, a pound and a half of beef fuet chopped
fine, two pounds, of currants walhed, picked, and dried
well by the fire, two pounds of the beft rafins, fton’d
and chopped a little, five on fix blades of mace, a large
nutmeg, a quarter of an ounce of cloves, beat thefe well
in a marble morter, and half a pound of loaf fugar beat
and lifted, mix thefe well together in the juice of lemons,
and half a pint of the beft brandy, a tea-cup full of white
wine, put it clofe down into an earthen pot, put a tea-
fpoonfull of fait, cover it with a paper dipped into bran¬
dy, keep it clofe from the air in a cool dry place; when
you take any out, ftir it up well with your hand and co¬
ver it clofe again, this will keep five months, and be bet¬
ter at the laft than at the firft; every time you make pies
add to the meat you take out a little brandy and the
juice of a feville orange, bake it in fmall tins in a rich
light pafte.
To make Mince Pi es/« a plain Way.
TAKE a pound of the infide of a back loin of beef
when roafted, a pound of good baking apples, (pare and
core them before you weigh them,) the rind of a large le ¬
mon, a pound and a half of beef fuel, chop all thefe very
fine, then have ready two pounds of currants walhed,
picked and dried as before, and two pounds of rafins
fton’d and chopped, a quarter of an ounce of cloves beat
and mix all thefe well together, with juice of lemon,
■a tea-cup full of brandy, the fame of verjuice, or rafin
wine.
and blanch them into cold water, then hang them up in
a bag to drain, rub them in a clean cloth, take half an
ounce of lemon and orange-peel together, and dice it to
lilXi
wtu, vviicii aiinuiL ciiuugii ueat, put in mree lpoonsiun oi
role water, and when beat enough, put in a pound and
a half of fine fugar all the lumps being broke, then take
the whites of fix eggs, and walk them till they are of a
froth, then put them to your almonds and fugar, flir
them all together, then drop them upon double flieets of
wafer paper, laid upon tins, grate a little double refined
fugar upon them, put them into an oven to bake, that
will not colour white paper, when you draw them cut
ENGLISH HOUSE-KEEPER. 71
them all loofe and fet them in the oven three, or four
minutes to dry.
To make Barberry Cakes.
DRAW off the juice as for currant jelly, take the
weight of it in fugar, boil the fugar to fugar again; then
put in the juice and keep ftirring till the fugar is dift
folved, let it be hot, but not to boil, then pour it out,
and ftir it three or four times, when it is near cold drop
it on glaffes in little cakes, and fet them into a ftove; or
you may drop them into an earthen difh, and let them
before a flow fire or in the fun to dry.
To makt. Carrot Fritters.
BOIL three large carrots very tender after you have
fcraped them, beat them to a very fine pulp in a mortar,
then rub them through a hairfieve; to every carrot put
the yolks of three eggs, and whites of two, a fmall handfull
of flour wet with cream, beat them half an hour, lweeten
them to your tafte, and fry them as other flitters.
To make little Almond Puddings.
BOIL a quart of milk, or thin cream, pour it over the
crumbs of a ftale penny loaf, clear half a pound of but¬
ter, take eight eggs, leave out four of the whites, beat
them well, and put a lpoonfull of the befl flour, half a
pound of fweet almonds blanched and beat, a little orange
flower water, fweeten it to your tafte, ftir all well together,
butter your cups, do not fill them too full, bake them
twenty
THE NEW EXPERIENCED
twenty minutes, ferve them with the bottoms upwards}
for fauce, wine and fugar.
To make York Gingerbread.
r TAKE two pounds and a half of ft ale bread grated
fine but not dried, two pounds of fine powder fugar, an
ounce of cinnamon, half an ounce of mace, half an ounce
ofgingci, a quarter of an ounce offanders, and a quarter
of a pound of almonds, boil the fugar} fanders, ginger
a.nd mace in half a pint of red wine, then put in three
fpoonsfull of brandy, a little cinnamon and a quarter of
an ounce of cloves, ftir in half the bread, on the fire, but
do not let it boil, pour it out and work in the reft of the
bread with the almonds then fmother it clofe half an
hour, make it into cakes about an inch thick, and bake
them a quarter of an hour, keep them dry.
To make Gingerbread another Wav.
TAKE a pound of treacle, one ounce of ginger pow¬
der, a quarter of a pound of fugar, a little butter, two
wine glafles of brandy, mix as much flour by degrees as
will make it into a foft pafte to roll into cakes, it muft be
beat very well, and baked on tins, not in a very quick
oven, you may put caraway feeds in if you like them.
To make Gingerbread in Tins.
TO three quarters of a pound of flour put half a pound
of treacle, one pound of fugar, and a quarter of a pound
of butter, mace, cloves and nutmeg, in all a quarter of an
ounce j
^—T
ENGLISH HOUSE-KEEPER. 73
ounce; a little ginger and a few caraway-feeds, melt the
butter in a glafs of brandy, mix all together with an egg,
then butter the tins, and bake them in a pretty quick
oven.
To make a Large Plumb Cake.
TAKE three pounds of the very fineft flour, put it
through a hair fieve, mix in it a pound of loaf fugar beat
and fifted, two ounces of cinnamon and mace, a lame
nutmeg, all beat pretty fine, then have ready wifked
fixteen eggs, take out fix whites to beat for icing, mix
the eggs very well and put them into the flour, with a
pound of fine frefli yeaft, not bitter, put this upon the
eggs, have ready a pint of fweet thick cream and two
pounds of butter, wifked to a cream, a fmall glafs of
brandy, beat into the butter, or cinnamon water, with
your hands beat it fmooth . tough and white, let it
fland fome time before you bake it, to rife; have ready
cleaned and well dried, five pounds of currants, two
pounds of candied citron, the fame of candied orange
and lemon cut into proper pieces, a pound of blanched
almonds cut into pieces; then make ready your cake
, rim papered and buttered; when the oven is ready,
get the cake ready, take a little of the pafte before
you put in the currants, to put over the cake when
in the frame, a very little will do, mix the currants and
almonds in very well, as you put in your cake, ftrew in
your fweet meats, as exact, as poflible, then cover it with
L ' pafte
74
THE NEW EXPERIENCED
pafte left for that purpofe, lay over the cake double paper
buttered, bake it about two hours if a good oven, when
baked take it out of the rim, let it Hand till its pretty
cold, for the icing keeps whiter and clofer on the cake;
you muft make your cake rather hollow in the middle*
it bakes better and prettier for the icing.
To make IctNG for a Plumb CAke;
TAKE a pound of double refined fugar beat fine, and
put through a tiffany, have ready fteeped in rofe water,
or orange flower water, a pennyworth of gum dragon,
fteep it the day before you make your cakes, froth the
whites of the fix eggs you left for that purpofe, on a plate
with a knife till you make it like fnow, and fet it up like
a hill, ftrain the gum through canvafs, and with a little
of the white beat it well in a marble mortar and fome of
the fugar with it, till, i.ts fine and fmooth, then take out
the beater, and with the back of a fpoon beat it well
about, keep mixing in the fugar and the whites, till its
all mixed and of a proper thicknefs, fo put it on your
cake with a large knife over the top and fides, be fure
not to make it too thin.
To make a Small Plumb Cake.
TAKE two pounds of flour, a pound and a half of
butter, half a pound of fugar, rub the butter into the
flour, grate in half a nutmeg, put in three or four fpoons-
full of light yeaft, fix eggs, as much cream as will make
it
ENGLISH HOUSE-KEEPER.
75
it a’proper ftiffhefs, fet it before the fire to rife, about an
.hour before you bake it, then have ready walked and
dried, a pound of currants, put them in, mix all together
and bake it an hour and a half. -
To make a Pound Cake.
TAKE a pound of the beft flour, dry it well and let
it ftand till cold, take three quarters of a pound of but¬
ter, work it well with your hands, for half an hour, then
take eight eggs, (leave-out the whites of three) a whole
nutmeg grated, the rind of one lemon grated, a glafs of
brandy, three quarters of a pound of fine loaf fugar beat
and fifted, a quarter of an ounce of caraway-feeds beat and
lifted, then mix all together and beat them half an hour
more, have ready a few currants, or whole caraway-feeds
which you pleafe, put a flieet of writing paper well but¬
tered into your tin, put it in and cover it with the fame,
bake it an hour.
To make Little Sugar Cakes with Currants.
TAKE a pound of fine flour fifted, a pound of butter,
rub your butter well into the flour; then take two or
three fpoonsfull of light yeafl. not' bitter, and with it work
it up to a ftiff palte, put nothing elfe to it; have ready,
better than a quarter of a pound of currants wafhed and
dried, take four ounces of fine fifted fugar, a grated nut¬
meg; mix your currants, fugar and nutmeg well together,
then break your pafte into little bits, and work it round
L a in
y6
THE NEW EXPERIENCED
in your hand like a ball, put your thumb into the mid*
die and raife it round like a pye, put in fome currants,
then lay it upon the table, dull your hands with flour,
and flatten it down on the edges, but leave the middle
rather high, then put them on half fbeets of paper flour¬
ed, and bake them, but not brown; when they are hot,
dull them with fine lifted fugar over the tops; you may
work currants all over the palte and make them into little
cakes.
To make Shrewsberry Cakes.
TAKE a pound of fine flour lifted, a pound of fine
fugar fifted, and a pound of butter; (rather lefs butter
is better) rub into your flour, the fugar, and butter very
fine, then beat the yolks of four eggs, with a fpoonfull of
rofe water, orange flower water, put all together, and
make a ftiff pafte, roll it out pretty thin, and cut it
with the top of a glafs, or what form you pleafe, lay
them on white paper floured, prick them with a fork
pretty well and bake them in a flow oven, after you have
taken other things out.
To make Wigs.
TAKE a pound of fine fifted flour, better then half
a pound of butter, two fpoonsfull of fifted fugar, rub
your fugar, butter and flour together very well, ftrew
in a few caraway-feeds, the'yolks of two eggs, a little light
yeait, and a little brandy; make it into a light pafte, then
into
ENGLISH HOUSE-KEEPER.
77
into little round wigs, do the tops over with egg and
milk, and flrew over them caraway comfits; you may put
in for feafoning, beaten cinnamon and a little grated nut¬
meg.
To make Wigs another Way.
TAKE two pounds of flour, dry it and let it fland till
cold, melt a quarter of a pound of butter in as much
newmilk as you think will mix the flour, take two fpoons-
full of new yeaft, (not bitter) four eggs, beat this as you
would for french rolls, make your flour into a pafle, let
it fland to rife, then add fugar and caraway-feeds to your
tafle, with a glafs of brandy, mix thefe well together, lay
them on a tin and bake them after the bread is drawn;
you may add currants if you pleafe.
To make Puff Paste.
TAKE a pound and a half of fine flour well dried, a
good fpoonfull of lifted fugar, and break into it a pound
of butter, have ready the yolk of one egg mixed with as
much cold water as wdll make the flour into a fliff pafle,
work it fmooth but not too much; this is for tarts, when
you make apafly omit the fugar.
To make Puff Paste another Way.
TAKE a pound of fine flour, put it through a fieve,
have ready the whites of two eggs frothed like fnow, and
mixed with as much water as will make a fliff pafle, let
the
7*
THE NEW EXPERIENCED
the pafte be very ft iff', work it well and roll it fmooth ;
take as much butter as there is pafte in weight, roll the
pafte pretty thick on the table, put on thin bits of but¬
ter and flour, double it and roll it again, fo on till the
batter is done, be fure you touch it as little as poflible ;
it is fit for tarts, or what you pleafe.
To maketiAKD Dumplings.
TAKE the belt flour, fhave in a little frefh beef or
mutton fiiet, when your beef boils and your pot well
Ikimmed, make this into a ftiff pafte with the boiling
liquor, work it well, make it into very thick cakes, about
the fize of the bottom of a plate prick them when cool,
put them into the pot, and let them remain till the beef is
enough, take them out with a fkimmer, and fcrape the
outfide, fervethem up with cold butter andyorklhire dip.
To make a Light Hasty Pudding.
TAKE a little new milk, put it into a brafs-pan, beat
an egg with a table fpoonfull of flour, and a little fait;
you may ufe ftale bread crumbs inftead of flour, fet it
on a flow fire, keep ftirring till it boils, let it boil a
quarter of an hour, ftir it all the while; this may be eaten
with wine and fugar.
Maids o/'Honour.
TAKE half a pint of fweet curds, beat them in a
marble mortar till they are as fmooth as cream; put in
half'
ENGLISH HOUSE-KEEPER.
7 $
half ap'nt of cream, the yolks of four eggs, the whites of
two, well beaten and ftrained, a quarter of a pound of frefh
butter melted, a little lemon-peel grated, and nutmeg,
one ounce of candied citron, Hired very fine, a glafs of
brandy, and a fpoonfull of orange flour water, fweeten it
to your palate with powder fugar; mix thefe ingredients
well together; have your patty pans very fmall, lprinkle
them with flour, and cover them with a thin puff-pafte,
then fill them better than half full with the ingredients,
and bake them in a moderate oven.
To make Almond Cheese-Cakes.
TAKE fix ounces of almonds blanched, and beat in
rofe water, fix ounces of butter beaten to a cream, half
a pound of fugar, fix eggs well beaten, and a little mace,
bake thefe on cold butter pafte in little tins.
Short PaSte, and Icing for it.
TO four ounces of flour, put two ounces of butter,
and one ounce of fugar, which muft be heated as well as
the flour, then work them together. For the icing, take
the white of an egg beat it well, put it on your tarts, with
a feather, dredge them with fine fugar, fprinkle a little
cold water over them, to prevent them burning.
4
To make Savoury Patties.
TAKE cold roaft lamb, or veal, chop it fine, put it
into a fauce-pan, with anchovies chopped, garlic or fha-
lotsv
8o
THE NEW EXPERIENCED
lots, lemon-peel Hired, beaten mace, chyan and fait to
make it favoury, a lump of butter and a fpoonfull of
thick cream, Air it over the fire, till the'butter is melted;
then make a rich light pafte, lay it into the tins, put in
a piece of bread to keep it hollow, then put on the lid,
bake them quick a light brown; then take them out of
the oven, take off the lids and put in the meat hot, fet
them into the oven again a little while; you may putin
lie wed cockles or oyfters.
To make Black Puddings.
PUT a pint of thin cream to a quart of blood, the
cream to be boiled and put to the blood when cold, take
a quarter of a peck of onions, boil and fqueeze them
through a hair fieve, a pint of groits creed and put to them
when cold, put a few bread crumbs, a pound of beef
fuet, Hired fine, with fome of the leaf cut fmall, and fome
of it rendered, add two leeks, a little thyme, penny-royal,
a lemon-peel chopped fmall, with pepper, fait, mace and
nutmeg, to your tafte, add fix eggs, mix all well together,
put them into your fkins, boil them in foft water twenty
minutes gently; then take them out and lay them on
clean ftraw till cold, then boiled again when ufed a quar¬
ter of an hour: do not fill the lkins too full.
To make a Ground Rice Pudding.
TAKE a quarter of a pound of rice, cree it ftifF, put
to it a good lump of butter and loaf fugar; let it Hand
till
^7
ENGLISH HOUSE-KEEPER.
till cold, take the whites of two; and the yolks of fix eggs.
beat them together with a little nutmeg, mace, lemon-
peel and juice, rofe water, and almond water; mix all well
together, and bake it with a palle on the edge of your
difli. Make cheefe-cakes the fame way, only add al¬
monds beaten and currants.
To make a Gooseberry Pudding.
TAKE'a quart of green goofeberries, pick and cod¬
dle them, when cold rub them through a hair fieve; put
to them the crumbs of an old french roll with three
quarters of a pound of clarified butter, a little rofe water,
nine eggs, leave out four whites, beat it well together,
put puff pafte round your dilh, and fugar to your tafte,
an hour will bake it. This makes cheefe-cakes.
To make a Tansy Pudding.
TAKE the crumbs of two old penny french rolls, boil t-
asmuch milk as will fcald them, putas much tanfy into the.
milk as will make it bitter, ftrain it through a hair;
over the bread, put fix ounces of clarified butter, d.:|
eggs leave out fix whites, a little Hired lemon-peel,*^
meg and fugar to your tafte ; make it a light green c
lour with the juice of fpinage, mix rif together and ba
it in a tin or pot mould; an hour williiake it, turn it o
on your, difii, grate fugar over it, garnifli with fcville
orange.
M
8a
THE NEW EXPERIENCED
To make Bread Pudding.
TAKE the crumb of a ftale penny loaf, a little lemon-
peel Hired very fine, nutmeg, grated ginger, pour over it
as much boiling milk as juft wets your crumb, ftir thefe
well together, when cold add four eggs beaten well, a
fmall tea-cup full of cream, butter your cloth well, tie it
up clofe, three quarters of an hour will boil it, mind it
keeps boiling all the time; if you bake it add currants,
rofe water and fugar to your tafte; ferve it up with
wine fauce.
To make a Flour Pudding
TAKE three fpoonsfull of the beft flour, four eggs, a
pint of ikimmed jnilk; mix thefe together till fmooth,
butter your cloth well and tie it up clofe, it will take
three quarters of an hour, boiling it all the time: if you
bake it put in only three eggs, half an hour will bake it.
To make a Quaking Pudding.
TAKE two fpoonsfull of the beft flour, five eggs, a
little fait, beat your eggs and flour together till fmooth,
then add three tea-cups full of thin cream, beat it well
together; butter your bafon or mould well, put it in, but¬
ter a piece of paper and lay over it, and tie it down with
a cloth, three quarters of an hour will boil it, (if kept
boiling) turn it out on your difh, garnifli with currant
jelly; and fend up with it melted butter.
ENGLISH HOUSE-KEEPER.
83
To make a Scalded Pudding.
TAKE four fpoonsfull of the bell flour and a little
fait, pour over it a pint of boiled milk, beat it as fmooth
as you- can, when cold, beat five eggs and put in, with
a little grated ginger, ftir it well together; butter your
cloth well and dredge it, tie it as clofe as you can, it will
take an hour boiling, ferve it up with fauce, made of
melted butter fugar and vinegar.
To make a Plumb Pudding.
TAKE a pound of the beft flour, a pound of beeffuet
chopped very fine, mix them together with milk as ftiff
as you can, then add feven eggs, fome Aired lemon-peel,
five or fix cloves, two or three blades of mace beaten
fine, a fmall nutmeg grated, three fpoonsfull of rofe
water, the fame of good ale, a glafs of brandy, and a little
fait, beat thefe well together, and then put a pound of
the beft rafins ftoned, a pound of currants welUdeaned,
four ounces of loaf fugar and the juice of a lemon, put it
into a tin mould, and tic it clofe with a cloth, it will take
four hours boiling, (obferve to keep it boiling all the
time) turn it out upon your difli, ftick bits of candied
orange in it and grate fugar over it; fend it up with wine
fauce.
To make a Hunter’s Pudding.
TAKE the crumbs of two or three penny rolls (ac¬
cording as you intend to have your pudding) put them
M 2 into
THE NEW EXPERIENCED
84
into a pint of cream, let them ftand all night; then put
to them, three fpoonsfull of the beft flour, a pound of
fuet, or beef marrow, fix cloves, three blades of mace,
the rind of a lemon Aired fine, one nutmeg grated, eight
eg gs, a tea-cup full of brandy, one of fack or good white
wine, the juice of a lemon, a little fait, a pound of the
beft rafins ftoned, and a pound and a half of currants well
cleaned; mix all thele well together, tie it up very clofe
in a bag or mould, that you boil it in; it will take feven
pr eight hours, boiling, to be kept boiling all the time;
garnilh with citron or candied orange; ferve it up with
wine fauce and brandy in it.
Tomakea Sippet Pudding.
TAKE an old white loaf, according to the fize you
intend your pudding, cut off all the cruft, then cut the
loaf into thin flices buttered, (as for bread and butter)
a little beef fuet, or marrow, chopped very fine, a little
bcatenymace, grated nutmeg, lemon-peel Hired fine,
mix thefe together; have ready fome currants waflied
and picked clean; then take thedilh you intend to bake
it in, ftrew a little fuet on the bottom, then lay a layer
of bread and butter, then a little of the feafoning, a little
fuet, and a layer of currants, then a layer of bread and
butter again, and fo on till your difh is full; half a pound
of currants is fuflicient for a penny loaf; likewife three
eggs and a pint of milk; mix your eggs and milk to¬
gether put in a little fait, pour it over your pudding, let
it
ENGLISH HOUSE-KEEPER. 85
it ftand half an hour before you put it into the oven,
an hour will bake it, mind your oven is not too hot.
To make a Common Rice Pudding.
TAKE half a pound of rice wafh it clean, two ounces
of beef fuet Ihred fine, a little cinnamon fhred fine, a
little Hired lemon-peel, three pints of milk, a little fait
and fugar to your tafte, ftir all well together and bake it
in a deep difli, an hour and a half will bake it; take it
out with teacups and turn it upon your difli.
To make a Blood Pudding.
WHEN you kill a goofe, or a couple of large fowls,
take a tea-cup full of oatmeal and let them bleed into it,
ftir it till cold, then take the crumbs of a ftale penny
loaf, pour over them as much boiling cream as will wet
them, ftir the bread and blood together, while the bread
is warm, then add half a pound of beef fuet Ihred very
fine, two onions, a fprig or two of penny-royal, the fame
of pot-marjoram, and thyme, and a little lemon-peel.
Hired thefe very fine; takechyan, fait, beaten mace and
nutmeg, five eggs beaten well, mix thefe together; bake
it in a tin an hour and a half, mind your oven is not too
hot; turn it out upon your difli, fo ferve it up.
To make a Brown Bread Pudding.
TAKE ftale brown bread crumbs, that has no rye in,
according to the fizeyou would have your pudding, pour
86
THE NEW EXPERIENCED
over them as much boiling cream as will moiften them;
to a pound of bread crumbs add three quarters of a
pound of beef fuet or marrow chopped fine, the rind of
afmall lemon Hired and the juice, five or fix cloves beat
very fine, half a nutmeg grated, a quarter of a pound of
loaf fugar, two fpoonsfull of rofe water, the fame of bran¬
dy, one fpoonfull of the beft flour, eight eggs, leave out
the whites of three, mix thefe well together, boil it in a
tin mould; butter your mould well and tie it up very
clofe, two hours will boil it but keep it boiling all the
time; turn it out upon your difh, garnifh with candied
orange, and ferve it up with wine fauce.
To make Pease Pudding.
TAKE fplit peafe according to the fize you would have
your pudding, wafh, pick them and tie them up in a
cloth, take care to leave room for them to fwell, and
that no water gets in, put it into a pot and boil it two
hours, then take it up and beat the peafe fmall in a bowl,
and add two ounces of butter, two eggs, two fpoonsfull
of thick cream, a little l'alt and a little ground pepper,
mix thefe well together, butter your cloth, tie it up as
clofe as you can, and boil it an hour more, thefe ingre¬
dients ferve for a fmall pudding only.
To make German Puffs.
TAKE a quarter of a pound of almonds blanched and
pounded tine with a little role water, beat four eggs,
leave
ENGLISH HOUSE-KEEPER.
37
leave out two whites, two fpoonsfull of flour, a pint of
cream, two ounces of clarified butter and a fpoonfull of
brandy, fweeten them to your tafte with loaf fugar, fill
your pans half full and bake them; for fauce take white
wine and melted butter.
To makea Potato Pudding.
MASH a pound of boiled potatos of the mealy fort,
take the yolks of four eggs, with one white, beat them
well, add a quarter of a pint of good cream, fix ounces
of melted butter, fugar, nutmeg and brandy to your
tafte* a little candied orange or lemon-peel, bake it half
an hour with puff pafte round your dilh.
To makea Sago Pudding.
BOIL four ounces of fago in a quart of cream or milk
till foft, when cold put in fix eggs, leaving out three
whites, beat them Well, then add three fpoonsfull of fack,
half a nutmeg, a little fine white bread grated, fweeten it
to your tafte j a little better than half an hour will bake
it; melted butter, fack and fugar for fauce.
To make an Orange Pudding.
TAKE two large feville oranges, take off a little of the
rind of one of them with a grater, peel them the thick-
nefs of half a crown, boil the peel changing the water two
or three times, then beat it in a marble mortar, take the
crumb of a french penny roll, pour over them four
ounces
THE NEW EXPERIENCED
88
ounces of clarified butter, put in the peel and four ounces
of loaf fugar, ftir it well together, when cold, add feven
eggs, leaving out five whites, orange juice, and the rind
you grated off, mix all well together, lay light pafte round
your difh, three quarters of an hour will bake it in a to¬
lerable brifk oven. Lemon pudding and cheefe-cake
are made the fame way.
To make a Vegetable Pye.
TAKE cauliflowers broken into neat pieces, white!
cabbage cut into fmall quantities, a few heads of celery
neatly cut, a few fmall onions, and potatos peeled, and
fome endive (if white and not bitter;) boil thefe feparate-
ly in milk and water, drain and keep them hot; raife the
walls of your pye; fill it with fome thing to fupport it
and lay on the lid, bake it fufliciently to ftand, but not
quite enough take off the lid, lay in the vegetables neat¬
ly in rows; thus, a row of cauliflower, a row of onions
&c. add chyan, fait and beaten mace as you go on, then
put on your lid again; bake your pye half an hour more,
take care not to burn it; have ready good fricaffee fauce,
take off the lid, pour over it the fauce, and ferve it up
without the lid.
To w&Plumb Fritters.
TAKE five fpoohsfull of the beft flour, one of new
yeaft that is not bitter, four eggs, four ounces of butter
melted in as much milk as will mix it, as you would
rolls.
ENGLISH HOUSE-KEEPER. S 9
rolls, beat it well, till it leaves your hand and the bafon,
cover and fet it by the fire till it riles, then add two
fpoonsfull of brandy, one of rofe water, one of almond
water, the rind of half a lemon and the juice, a little
grated nutmeg and fugar to your tafte, put half a pound
of currants well cleaned, fry them well and fend them up
•with grated fugar, wine lauce is proper.
To make Apple Fritters.
MAKE your pafte as before directed, pare and chop
four good baking apples fmall, put to them a little grated
nutmeg, fhred lemon-peel and fugar to your tafte, fry
them as before, ferve them up with grated fugar. The
fame pafte will do for bacon and ham fcraped very fine.
To make Rice. Fritters.
TAKE a quarter of a pound of ground rice, as much
cream as will cree it ftiff, with a piece of lemon-peel, as
it boils ftir in fix ounces of butter, a little grated nutmeg,
ftir all together till cold, take out the lemon-peel, fnred
it fine and put it in again, take eight eggs, leaving out
three of the whites, a little fugar with a fpoonfull of rofe
water, mix all well together and fry them neatly as any
other fritters; fend them up with feville orange.
ToJlew Pippins."
TAKE the little hard golden pippins, pare them fine
And thin, bore a hole through them, to one pound of
N pippins’
90
THE NEW ^EXPERIENCED
pippins take a pound of double refined fugar, put it into
your pan, wet it with water, then let it boil and Rand till
cold, put your pippins into the pan to your fyrup, cover
them well with it, and Rrew a little fugar over them,
cover them with paper, fet them on a clear fire, and
Hum them, when they boil take them off, let them
Rand till cool and fet them on again, and fo on till they
are tender and very clear, then put to them a little renifli
wine, and the juice of one lemon, pare a lemon very thin
and lay amongR them on the difh, fo fend them up to
table, either hot or cold.
To make Strawberry Fool.
TAKE a quart of cream, let it boil, take it off, flir
it till pretty cold, have ready beat with a little thick
cream fix yolks of eggs, and put to it, fweeten it to your
taRe with lifted fugar; add a quart of Rrawberries, make
it hot, and ferve it up, this is a pretty corner difh.
To make Gooseberry Fool.
TAKE young goofeberries, pick and coddle them, rub
them through a hair fieve with the back of a fpoon, have
ready fome thin cream (according to the quantity you
wifh to make) boil it with a Rick of cinnamon, and a little
lemon-peel, take out the feafoning, when cold mix all
together, fweeten it with loaf fugar to your taRe.
ENGLISH HOUSE-KEEPER.
9 1
To make Curds.
BEAT fix eggs with a quart of fweet cream, fet a
quart of water on the fire with a little fait in; when
it boils put in the cream and eggs, give it a boil, put
it into a cullender with a piece of white linen cloth
at the bottom to drain through, it will be twelve hours
before it is fit for ufe.
To-make Savoury Jelly.
TAKE a pound of lean beef, a final 1 knuckle of
veal, half a pound of lean bacon, one head of celery,
a carrot wafhed and dried well, a few white pepper
corns, three or four blades of mace,- a dozen cloves,
a fmall bunch of chervil, one ounce of ifinglafs cut fine,
half an ounce of hartlhorn (havings, put all thefe into a
ftew-pan well tinned, with two quarts of foft water,
cover it dole, fet it on a flow charcoal fire, flew it gently,
dir it fometime till all the goodnefs is out, you may add
a calf’s foot or two, it will make it ftrcnger, drain it
through a hair fieve, fqueeze the ingredients well: when
cold take off the fat, then put it into a dew-pan with the
whites of three eggs and the (hells beat well together, a
little chyan and fait, fet it over a flow fire, let it boil, run
it through a jelly bag, put it into .your frame before it
is quite fet, put into your difh a chicken neatly roaded
and larded with the bread downwards, a partridge, a
pheafant, a woodcock, larks, or any fmall birds that will
i'uit you, according to the fize you would have your difh,
N a this
this jelly, makes very good fcup thinned with a little
TAKE a gang of calf’s feet well cleaned, put to them
three quarts of foft water, ftew them gently five or fix
hours, ftrain them through a hair fieve, when the jelly
melt, but not be made hot; beat the whites of five eggs
with three of the fhells, the rind of a lemon peeled thin
and the juice of three, ftir thefe well together, fet it on
the fire, let it boil one minute, then run it through a jelly
bag, put the jelly back into the bag till it comes clear,
before it is quite cold put it into your frame or mould;
you may drop into it any kind of pickles you pleale;
thefe turned out look very well among cold things in
different fhapes, you may lay pickled fmelts, prawns, or
pickled herrings upon a difii and pour the jelly over them,
ly diflblved, it will take a long time, when cold put it
flock, the rind of two lemons peeled thin, the juice of
four, three fpoonsfull of the belt brandy, four fpoonsfpll
93
ENGLISH HOUSE-KEEPER.
of citron water, the whites of four eggs beat well with
two of the 111 ells, fweeten it with loaf fugar, ftir it well,
fet it on a flow fire, boil it one minute, then run it
through a jelly bag, you may put it into what kind of
moulds you pleal'e, drop in fmail llireds of candied
citron.
To make Calf’s Foot Jelly,
TAKE a gang of calf’s feet well cleaned, put to them
three, quarts of loft water, cover them clofe, flew them
gently till its reduced to three pints, then flrain it
through a hair fieve, when coid take off the fat, to a
pint of the jelly put a pint of good fherry or madeira,
a quarter of a pint of brandy, the rind of three le¬
mons and the juice of four, beat the whites of five eggs
with three of the fliells, put all thefe into a flew-pan
with loaf fugar to your tafte, flir them till the fugar is
melted on a* flow fire, boil it a minute, then run it
through a jelly bag, put the jelly back into the bag till
it runs clear, then put it into the moulds, if they are
pots dip them into cold water, if in tins hot water, wipe
them dry, and rub them with a little fweet oil, when cold
turn them out on a dilb, garnifh with parfley or flowers.
ToJlew Pears.
TAKE good ftewing pears, pare them thin, lay them
into a baking dilh, have your feafoning ready, which is
cut lemon-peel, beaten cinnamon and mace, a little cut
ginger
(
THE NEW EXPERIENCED
ginger, a little red fander finely beat, and lifted fugar, to
your tafle, ffcrew thefe over the pears, flick the pears with
cloves, or clove pepper beat, put in a little water and
red wine, bake them all night, when you put them
into the difh, garnifh with lemon-peel cut narrow,
fqueeze fome lemon juice into the fyrup you put over
fhem.
To make a Mouse Trap.
TAKE a pint of cream and eggs, prepared as if for
cuftards to put into cups, fill your difh and have ready
fome fine jar rafins ftoned, or dried cherries, flick thefe
into the cuflard, have ready lome clear barley-fugar as
none elfe will do, fet it by the fire till it diffolves, fo
draw it out into lengths and crofs it, draw fome of it as
fmall as a thread, let the cuflard be cold in the difh be¬
fore this is put on, garnifh as you pleafe.
To make the Moon and Stars in Jelly.
TAKE the difh you intend for the table, have ready,
fome white jelly, the fame as for flummery; likewife a
mould the fhape of half a moon and two or three the
fhape of flars, fix them on your difh before you put in
your white jelly, which is to reprefent the fky, have ready
fome clear jelly fuch as is for glades, when your white
jelly is cold on the difh, take out the moulds of the moon
and flars carefully, and fill up the places with the clear
jelly but not hot, leafl it difiolves the white; its a pretty
difh by candle light.
T»
ENGLISH HOUSE-KEEPER.
95
To make a Trifle.
"TAKE macaroons, or round favoy bifcuits, put them
into the bottom of a difh, feafon with a little grated nut¬
meg, and as much white wine as will cover them, then,
lay round them a few different forts of fweet-meats, make
a boiled cuftard, when cold, pour it over them about
two inches thick, then heap it up neatly with frothed
cream; if in a long difh it is proper for a corner, if round,
for a middle difh. To froth the cream, take a pint
of the thickeft cream you can get, grate the rind of a
lemon, and fine fugar, mix all together with the whites
of two eggs, wifk them half an hour, before you fkim it,
lay the froth on a tiffany to drain, lay it on your trifle
juft before you fend it up.
To make Cream of any Sort of Jam.
TAKE a fpoonfull of jam, put it into a ftone bowl
with a fpoonfull of cream, beat it well with the back of
a fpoon, then add more cream and the white of an egg
well beat, wifk all together to a ltrong froth, lay a little
of your jam on your dilli or plate, put the froth upon it,
Torafpberry cream always add currant jelly.
To make a Syllabub.
TAKE half a gill of wine, the rind of a lemon, a little
juice with fugar to your tafle, a pint of thick cream, wifk
it well, and lay the froth to drain all night, then put a
fpoonfull of red or white wine fweetened into your glaff-
( J
96 THE NEW EXPERIENCED
cs and fill them up with the froth as high as you can, theft#
are proper to let on a faiver amongft jelly-glafles.
To make Syllabub another Way.
TAKE three pints of cream, boil it with cinnamon
and mace, and a little lemon-peel, then take out the
fpices; take it off the fire and keep ftirring it till it is
new milk warm, then take a pint of white wine and the
juice of a lemon, and as much fugar as will fweeten it,
pour your warm cream to your wine, holding it very
high, and pouring by little and little, cover it four hours
Or more j let it be in long glaffes.
To make Snow.
TAKE a pint of cream and the juice of a lemon, put
it to a glafs of white wine, and a glafs of fack, pour it
very high upon the cream by little and little, then take a
wilk and tie a fprig cf rofemary and fome lemon-peel to
it, and beat it till it is a froth, take it off into glaffes,'
keep frothing it till you get it all.
To walr White Almond Butter;
TAKE four ounces of almonds blanched and beaten
fine in a marble mortar, with a little cream, fet it on
the fire, take three yolks well beat, with a fpoonfull of
rofe water, ftrain it into your cream, off the fire, as it
mull not boil, and put in your almonds, fweeten it to
your tafte, mix all well together, fet it on a flow fire,
ftirring
English house-keeper. $ 7
Birring it, only one way llowly, untill it is as thick as you
can get it, then put it into a pot and let it Hand till the
next day, work it up with fine lifted fugar, and put it
through a fqirt into a difh; it is pretty in a defert.
To make Barbadoes Butter.
TAKE a quart of good milk or thin cream, one nut¬
meg cut into four, a little cinnamon, tie them in a thin
rag, take twelve eggs leave out fix whites, and put to your
eggs two fpoonsfull of milk with a little rofe water, Brain
them into your milk when it boils, keep it on the fire
and keep Birring till it becomes a Bifl'curd, Brain it very
well through a clean cloth, till all the whey is out, take
but the curd and beat it in a marble mortar with a little
orange flower water, and fome double refined fugar, beat
it very fine and put it into a bafon, fmooth it down very
dofe, the next day turn it out upon a difh, Bick it with
blanched almonds cut into lengths on the top, or green
citron, lay round it frothed cream, if egg cheefe you
muB put it into a mould made for that ufe, when it
is turned out upon.a difh you muff put on it a thick
cuflard, Brewed with nonparel comfits, and ferve it up,
do not let the cuflard run off, the curd muB be cold Be¬
fore the cuflard is laid on, this is pretty in cold enter¬
tainments.
To make Lemon Cream.
TAKE a pint of water and the parings of two lemons,
O (the
98 THE NEW EXPERIENCED
(the yellow or rind part only) let them Hand three hourSy
put to it half a pound of fine loaf fugar, fet rt over a clear
fire till the fugar is diffolved, add the juice of four le¬
mons, beat the whites of fix eggs but not to frothy
when it is almoft cold ftir all well together, run it through
a thin jelly bag, fet it over the fire again, ftir it and
when thick take it off, put it into cuftard glaffes.
To make a Dish of Roasted Apples.
TAKE fmall apples, roaft them in a flow oven, till
they are foft, mind they do not fall, have ready fome rice,
cree it ftiff with a little lemon-peel in it and a ftick of
cinnamon, when the rice is enough take out the teafon-
ing, put to it a fpoonfull of rofe water and one of almond
water, fweeten it to your tafte, when cold lay apples into
the difh, lay the rice neatly over them, with a knife ftick
’ them with bit of candied orange, and garnifh with any
thing green.
Tomakta Floating Island.
TAKE a quarter of a pound of the pulp of roafted
apples, a quarter of a pound of fugar finely fifted, and the
juice of three large lemons, the whites of three eggs* mix
all together, and beat it two hours with a wooden fpoon
in a wooden difh, then put it into your difh and pour
cream round it, the cream muft be fweetened and fome
lemon-peel grated into it, heap up your rock as high as
you can, which muft be made of frothed cream.
To
ENGLISH HOUSE-KEEPER. 99
To make a Hen’s Nest.
MAKE a very ftrong jelly and drop it into a large
bafon, then take three fmall eggs and blow them, fill
them with blanc-mange, fet them in wet bran, when
cold Break the fhells off, put them into the bafon before
the jelly is quite cold or fet, then take lemon-peel cut
like llraws, ftrew them careleflly upon the jelly like a
neft, when it is quite cold turn it out into your dilh for
the table.
To make an Island.
TAKE the whites of two new laid eggs and a little
currant jelly, beat them together for an hour, have ready
round your dilh a little creed rice with fome fugar, a lit¬
tle lemon-peel and a fpoonfull of rofe water, then put
your illand in the middle of your dilh, and Hick the rice
with candied orange or lemon.
T<? make a Custard.
TAKE a piece of fpunge cake, or feed cake, lay it on
a piece of paper in an oven, turn it over and toaft it well,
then cut it into fquare pieces, lay it on the dilh you in¬
tend to fend it up on, warm as much white wine with
a little fugar and nutmeg as you think will foak it, pour
it on the cake, keep turning it till its all foaked up, then
pour over it a boiled cuftard, but let both be cold firft,
flick it with long pieces of candied orange, lay round
O 2 the
(
too THE NEW EXPERIENCED
the cuftard wine fours, damfons or any other red fweet-
ineats, garnifh with flowers.
- - --- - - - - —
CHAP, VI.
Of dressing Vegetables, Eggs, and Cheese,
ToJiew Celery.
TAKE large heads of celery, cut off the green ends
and trim it neatly, ftew it in water till loft, pour the
water from it, then put in a little good gravy, a little
lemon-peel lhred, chyan and fait to your tafte, thicken
it a little, fo fend it up. You may make fricaffee fauce
to it if you choole.
To Jlew Cucumbers.
TAKE middle fized cucumbers, pare and cut them
into four, take out the feeds and cut them into fmall
tquares, then put them into a fauce-pan with a few
fmall onions whole, put a little water to them, boil them
a quarter of an hour, then pour the water from them, and
put gravy, chyan, -fait, and a lump of butter, thicken
yv'ith a little flow r er and water. ■.
7>
ENGLISH HOUSE-KEEPER.
ioi
To flew Cucumbers another Way'.
TAKE cucumbers, pare and cut them into dices half
an inch thick; peel a few onions and cut them into
dices, lay them on a hair fieve, drew a little fait over
them, and let them Hand to drain, dredge and fry them-
in a little ffefh butter very hot, fry them brown, but take
care not to burn them, lay them on a fieve again to
drain, then ftew them in a little good gravy half an hour,
put in a little butter, thicken with dour and water, put
in a fpoonfull of walnut-catchup, feafon with chyan,
and fait,
To flew Pease.
TAKE peafe not too young, put them into a jar,
with a fprig or two of thyme, the fame of pot-marjoram,
a fmall bunch of mint, and one of young onions, a quar¬
ter of a pound of butter, half a pint of water, chyan and
fait, cover them clofe and fet them into a kettle of cold
water, let them dew three hours, mind to keep the wa¬
ter boiling all the time, then take out the herbs, and
put the peafe into a dew-pan with the gravy, thicken
it with a little dour and water, and boil them five mi¬
nutes. Thefe are very good to a dewed duck or bread
of veal.
i . . - ' V *
Tofricajfee Cauliflower.
TAKE caulidowers, when clofe, and break them into
handfome pieces, boil them in milk and water till tender,
then
{
io2 THE NEW EXPERIENCED
then lay them on a difh, flrew over them a very little
mace, and fait, and pour over them fricaffee fauce.
You may do fmall potatoes the fame way.
An Egg Cheese.
TAKE a quart of new milk and five eggs, beat them
and put the milk to them warm, keep ftirring it till it
comes to a curd, then add the juice of half a lemon and
a little fugar, put it into a curd mould, till drained quite
clear from the whey, then turn it out and fend it .to
table.
Forced Eggs.
BOIL the eggs hard and peel the fhells off, wrap them
up in force-meat and fry them a fine brown, then cut
them length way with the yolks, put fine brown gravy
into the dilh thickened a little; do not pour it over the
eggs.
Macaroni.
BOIL it in milk and water till tender, drain and lay
it on a dilh, pour over it Hewed cheefe or fricaffee faucc
which you pleafe, but do not falamander it.
To Jlew Cheese. '
TAKE rich cheefe that will melt, fcrape it, and put
it into a ftew-pan, with a tea-cup full of good cream, a
bit of butter the lize of a walnut, dir it over a flow fire
till
ENGLISH HOUSE-KEEPER.
103
till all are melted, if too thin, beat up the yolk of an
egg and put to it; this will do to fend in over macaroni;
on a toaft, or without it.
ToJlew Cheese in Ale and Water.
TAKE old cheefe dry and ftrong, fcrape it on a pew¬
ter-plate, or cheefe toafter, put to it two fpoonsfttll of
ale, two of water, and a lump of butter, fet it over a few
coals, or in an oven, keep ftirring it with a knife till it is
all melted, ferve it up on the plate you made it on.
To fry Potatoes with Onions.
HALF boil potatoes and onions, cut your potatoes
about a quartet of an inch thick, and flice your onions*
pepper and fait them, fry them in butter a nice brown.
To fry Artichoke Bottoms.
WHEN the artichokes are boiled, pull off the leaves
and chokes, take the bottoms out clean and whole, have
ready fome batter which mull be made of egg, a little
fine flour and a little fait, dip in the bottoms and fry
them in clarified butter, then drain them well, ferve
them up with melted butter j if to ufe with a made
dilh, make your batter thinner and lay them on your
made dilh, for garnifh, fliake a bunch of barberries into
the gravy.
To
THE NEW EXPERIENCE]!)
164
To keep Kidney-Beans for Winter.
TAKE them gathered dry, before they are old and
ftringey, cut off the ends, put them down into a jar, a
layer of beans then a layer of fait, fo on till full, cover
them clofe down with a bladder and keep them in a cold
dry place; when you ufe them, cut them neatly, and put
them over night into hard water juft aired; put them
into cold hard water in the morning, boil them in hard
water with a little butter; if the water taftes fait, pour it
from them and add more boiling water, drain and fervc
them up plain or with fricaflee fauce.
To dry Artihoke Bottoms*
TAKE artichokes when not too young, boil them till
the leaves will come out, but not fo much as when to go
to table, take off the leaves and the choke, lay the bot¬
toms on a hair fieve to drain, ftrew over them a little
fait, cover them with a ftrainer, fet them in the fun,
bring them to the air of the fire every night till quite
dry, put them into a paper bag and hang them within
the air of the fire as they are apt to turn damp, when you
ufe them for fricaflee or made difhes, put them into
milk and water two or three hours, then boil them a lit¬
tle in milk and water with a little fait.
- ’
CHAP.
ENGLISH HOUSE-KEEPER.
105
CHAP. VII.
Of Sauces,
To make Quins Fish Sauce.
TAKE a quart of walnut pickle,'put to it fix ancho¬
vies with mace, cloves and whole pepper, fix bay-leaves,
fix fhalots, boil them all together till the anchovies are
dilfolved, when cold, put in half a pint of red wine and
bottle if up; when you ufe it give it a fhake, two fpoons-
full of this to a little rich melted butter makes good
fauce.
To make Quins Sauce another Way.
TAKE two hands full of fcraped horfe-radifh, four
cloves of garlic, the rind of a lemon cut thin, fix bay-
leaves fix fhalots cut into flicbs, put thcfe into a fauce-
pan, with a quart of the belt white wine vinegar and
twelve anchovies chopped fmall, flew it gently*half an
hour, then Itrain and fqueeze it quite dry, put the liquor
into a fauce-pan with a quart of red wine, juft give it a
boil, have ready in an earthen pot, a dozen cloves^ a large
nutmeg cut into pieces, fix large blades of mace, five or
fix pieces of white ginger, half an ounce of white pepper
corns, pour the liquor boiling hot over them, when cold
bottle it up with the fpices, keep it in a dry place; two
table fpoonsfull of this with one of walnut-catchup and
{{ uvi ^
u
106 THE NEW EXPERIENCED
•fome good melted butter, makes excellent fifh fauce, you
may add a little fcraped liorfe-radilh if you pleafe.
Quins Fish Sauce another Way.
TAKE half a pint of mufhroom-catchup, a quarter
of a pint of the liquor of pickled walnuts, three anchovies,
two cloves of garlic' pounded, a quarter of a tea-fpoonfull
of chyan pepper, put all into a bottle and fhake it well.
To make Fish Lear.
TAKE a fmall bunch of thyme, the fame of pot-mar¬
joram, eight onions fliced, a flick of horfe-radifh cut into
fmall pieces, and twelve anchovies chopped fine, put to
thefe a quart of flrong ale alegar, flew it gently half an
hour, then drain it quite dry, boil the liquor again five
minutes, pour it boiling hot over the rind of a lemon
peeled thin, a quarter of an ounce of white pepper, the
fame of white ginger, when cold bottle it up with the
feafoning; a tea-fpoonfull or two of this gives a pleafant
tartnefs to all forts of fifh fauce, and made diflies that
are browned.
To make Hot Poivrade Sauce.
TAKE two anchovies, take out the bones, wafli them
and chop them fine with two or three fhalots, fix fpoons-
full of gravy and fix of vinegar, boil thefe two minutes,
keep dining it; you may either fend it up drained, or
with the ingredients.
To
ENGLISH HOUSE-KEEPER..
107
To make Cold Poivrade Sauce.
TAKE two anchovies, take out the bones, chop them
well, put them into a bafon with two table fpoonsfull of
the beft eating oil, a tea-fpoonfull of made muftard, rub
thefe well with the back ofa fpoon, add two large fhalots
hired fine and fhred parfley; mix thefe well together
with vinegar to your tafte.
Browning for made Dishes.
PUT a quarter of a pound of lump fugar into a fry¬
ing-pan with a little water to melt it, a bit of butter as
big as a nutmeg, put it on a flow fire and when the
fugar begins to froth, keep ftirring it with a fkewer till it
is quite black, pour in a pint of hot water, take it off the
fire or elte it will boil over, then boil it half an hour
quickly with a gill of catchup in it, ftrain it off, and
vyhen cold bottle it up for ufe.
To make Lobster Sauce.
TAKE a good lobfter, pick out all the meat, lay the
berries or coral by themfelves, chop the meat of the lob¬
fter very fine, take half a pound of butter, a tea-cup full
of water, or fmall gravy, dredge in flour as for melted
butter, a large anchovy Hired fine, a little nutmeg, chyan,
and mace, two fpoonsfull of walnut-catchup, boil them
up together, put in 'the lobfter, bruife the coral in a
marble mortar, put a little in, mind not to make it too
Inga a colour, fqueeze in lemon juice, thenjuftgiye it a
P 2 boil.
idS THE NEW EXPERIENCED
boil, do not make it till you want to ufe it. Make crabj
fauce the fame way.
Oyster Sauce.
TAKE a bit of veal, put to it a pint of water, a large
onion with two or three cloves, white pepper corns, le¬
mon-peel, and two anchovies, ftew it to half the quan¬
tity then ftrain it, Aired the lemon-peel, put it into the
gravy again, with a little nutmeg, beaten mace, two
lpoonsfull of white-catchup, a good lump of butter, a
tea-cup full of good cream, beard your oyfters, put them
in with their liquor, boil all together, thicken it with
dour and water.
Cockle Sauce.
TAKE cockles, hotch them, waAi the cockles well in
their liquor, let it Hand to fettle, then ftrain it, melt your
butter in the liquor, add as much water or lmall gravy
as you want, put in a little grated nutmeg and two
lpoonsfull of walnut-catchup, the lame of port wine,
then put in your cockles, make it a proper thicknefs with
flour and water, and give it a boil.
To make Anchovy Sauce.
MELT fome good butter, chop two or three ancho¬
vies, put them in the butter with grated nutmeg, two
or three fpoonsfull of walnut-catcRup, and a little beef
or mutton gravy if you have it, then juft give it a boil.
T$
ENGLISH HOUSE-KEEPER.
109
To make Dutch Sauce.
TAKE a quarter of a pound of butter, four fpoons-
full of water, dredge in a little flour, chop three ancho¬
vies and put in with three fpoonsfull of good vinegar, a
little feraped horfe-radifli, boil all together and fend it
up immediately, orelfe it will oil; this fauce is proper
to all frefh water filh.
To make Onion Sauce.
TAKE large onions, peel them, and boil them in foft
water and milk, with half a turnip till quite foft, if you
with to have it mild change the water, rub them through
a hair fieve with a wood fpoon and lay them on the fieve
again to drain, put them into alauce-pan with a lump of
butter and cream to make them a proper thicknefs, and
a little fait, ftir it well and boil it one minute. This
fauce is proper to pour over boiled rabbits, partridges,
ducks or young geefe; a loin or fhoulder of mutton look
well with this fauce poured over it.
To make Shrimp Sauce.
TAKE flirimps and pick them, wafh the fkins and
put them into foft water, boil them, then ftrain the li¬
quor from the fkins, put to the liquor a good lump of
butter, grated nutmeg, a fpoonfull of white or walnut-
catchup, chop hair of your lhrimps fine and put in
the other half whole, give it a boil, make it a proper
thicknefs
no
THE NEW EXPERIENCED
thicknefs with flour and water, add a little lemon if you
like.
To make Shrimp Sauce another Way.
MELT fome butter in gravy, put in grated nutmeg,
beaten mace and a fpoonfull of catchup, put in your
fhrimps whole, juft give it a boil and add lemon-juice to
your tafte.
To make a Gravy for White Dishes.
TAKE veal according to the quantity you want, (a
pound and a half will make a pint of gravy) put it into
a tin fauce-pan which will cover clofe, put to it foft
water, two onions, one head of celery, fome white pep¬
per corns, three or four blades of mace, three or four
cloves, two anchovies, a little lemon-peel, ftew it gently
till all the goodnefs is out, ftrain it, and when cold take
off the fat; this gravy is proper for all white dilhes and
fauces.
To make Brown Gravy.
1 AKE beef as free from bone and fat as you can, cut
it into flices about an inch thick, lay it into a tin drip¬
ping-pan, leafon it with a little ground pepper and fait,
lay fmall bits of butter over it, put it into a britk oven
that will broil it, but do not burn it, when half broiled,
take it out, fcore it well and let it lay till all the gravy is
run out, then put the meat into a fauce-pan with two or
three
ENGLISH HOUSE-KEEPER. m
three onions, a little thyme, pot-marjoram, a fmall bunch
of chervil, pepper corns, cloves, two or three bay-leaves,
put to them boiling foft water, according to the quantity
you want; one pound of beef will make a pint of gravy;
cover it clofe, ftew it gently, till the goodnefs is out,
Ilrain it, take off the fat, take care of the gravy which
was left in the dripping-pan, when cold mix them toge¬
ther.
To make Bread Sauce.
TAKE the necks, gizzards and livers of turkies,
chickens, partridges, or any kind of fowls you want the
fauce for, and a bit of lean meat, put them into a fauce-
pan with a little foft water, a few cloves, pepper corns
and a large onion, boil them well, take fome ftale bread
crumbs, and ftrain it upon them, put the crumbs and
the gravy into the fauce-pan with two ounces of butter
a tea-cup full of cream and fait to your tafte, boil thefc
well, if too thick add more cream.
CHAP. VIII.
Of Preserving.
To Jhreferve Peaches.
TAKE fix pounds of double refined fugar, clarify this
gradually
112
THE NEW EXPERIENCED
gradually, this quantity will do for an hundred peaches*-
when it is clear put in your fruit, which mull be rubb’d
in a cloth to take off the dawn, boil them quick, when
they foften they are enough, lay them in a fieve to drain,
when cold; put them into aglafs jar, and as much brandy
as will Cover them, let them Hand three days, boil the
fyrup till clear, drain the brandy from the peaches, mea-
fure an eqtial quantity of each, mix them well together,
pour it over the peaches and cover them upclofe; you
may do apricots and nectarines the fame way.
To Jireferve Cucumbers.
TAKE cucumbers frefh gathered, fmooth and green,
and not too ripe, the turkey fort are the beft, put them
into fait and water in an earthen pot and cover them
with cabbage leaves, tie a paper over them, and fet them
by the fire till they are warm, keep them fo till they are
yellow', then put them into a brafs pan with frefh fait
and water, and frelli leaves, cover them clofe and fet them
on a flow fire till green, they mull be made fcalding
hot, but not to boil, when green put them into frefh hot
water and let them ftand till cold, cut the large ones
length ways and take out the pulp, put them into cold
water changing them twice a day till the fait is out of
them, then make a fyrup of double refined fugar, when
cold, put the cucumbers in with a piece of race ginger
clean wafhed and the outfide fcraped off, a little lemon-
peel cut thin boil the fyrup every other day and when
ENGLISH HOUSE-KEEPER. n 3
Cold, put the cucumbers in, fkim it well till the fyrup
is thick and they look clear and crifp; it takes better than
two pounds of fugar to one of fruit. You may do french
beans or any other green thing the fame way.
T o JireJerve Oranges whole.
TAKE feville oranges, with the fmootheft and clear-
eft fkins you can get, grate a little of the rind oft
as even as you can, take a round bit out of the top, fo
as you can take the pulp all out, be careful not to
break the Tides of the orange, put them into fpring water
in an earthen pot, let them ftand two days and two
nights, change the water twice in the time, then tie them
up fingly in fine linen, put them into cold fpring water,
jDoil them gently an hour, take them out and drain them
well, weigh them, and to every pound of orange take a
pound and a half of fine fugar, put the fugar into a ftew-
pan and to every pound of fugar put half a pint of fpring
water, juft melt the fugar, take it off the fire, beat the
white of an egg in two fpoonsfull of fpring wafer, ftir it
well in the. fyrup, fet it on the fire and as the fkim riles
take it off till clear, boil it ten minutes and pour it over
the oranges, let it ftand two days, then boil the lyrup
again, a quarter of an hour, and pour it over them (mind
to fkim it) let them ftand three or four days, then put
them into a ftew-pan with the fyrup, boil them gently
a quarter of an hour, keep turning them all the time;
then put them into the pot you mean to keep them in,
pour
THE NEW EXPERIENCED
”4
pour the fyrup over them, when cold, dip papers into
brandy and lay over them, tie them up clofe.
To preferve O ranges in quarters
with the pulp and juice in.
TAKE feville oranges, grate off a little of the rind,
put them into fpring water, let them ftand one night,
tie them the fame as before, boil them three quarters
of an hour changing the water once, take them out
of the water and let them ftand till cold, then weigh
them, and to every pound of orange put a pound and a
half of fugar, cut your oranges into quarters, take out the
feeds, without any of the pulp, take care not to loofe the
juice, dip your fugar into lpring water, put it into a ftew-
pan, juft melt it, take it off the fire, beat the white of an
egg in three fpoonsfull of fpring water, ftir it well in the
fyrup, fet it on the fire, Ikim it well and boil it a quarter
of an hour, take your oranges out, lay them into an
earthen pot and pour the fyrup over them, let them ftand
two nights, then put your orangeS and fyrup into a ftew-
pan, boil them gently half an hour, Ikim them well, then
put them into pots, let them ftand a day or two, if they
ioak up the fyrup, you mull make more fo as to covet
them; tie them up as before directed.
To preferve Oranges in Jlices.
TAKE feville oranges, pare the rind off, then cut them
. into
ENGLISH HOUSE-KEEPER.
”5
into round Dices about the thicknefs of a .half crown,
weigh them and take the fame quantity of fugar as before,
beat half of the fugar. very fine, fpread a layer of oranges
into adeep difh, cover them with fugar, then another layer
of oranges on the fugar and lo on till you have done, take
care not tb loofe any of the juice, take out all the pippins,
let them Hand all night, then put them into a very flow
oven till the fugar is melted, take them out carefully into
another deep difh, put the fyrup into a ftew-pan and put
the other half of the fugar into the pan, ftir it till melted,
beat the white of an egg in three or four fpoonsfull of
fpring water, boil it a quarter of an hour and lkim it well,
pour it over the oranges, when cold, cover them clofe
down, let them ftand two days and two nights, then put
them carefully into a ftew-pan all together, let them on a
flow fire, boil them twenty minutes and lkim them, take
them up into the pots you mean to keep them in, pour
the fyrup over them, when cold, cover them with paper
dipped in brandy as before.
Orange Chips.
TAKE the rind of feville oranges peeled thin, put it
into fpring water, change it every day for three days, then
boil it in water a quarter of an hour, lay it over a hair
fieve to drain, then weigh it, and to one pound of chips
take two pounds of fugar and a pint of fpring water, let
the fugar melt before you let it on the fire, beat the white
pf an egg in two fpoonsfull of fpring water and ftir it well
Q 2 in,
H 6 THE NEW EXPERIENCE!)
in, fet it on a flow fire and fkim it well, boil it a quarter
of an hour, put the chips into an earthen pot, pour the
fyrup boiling hot over them, let it Hand two days, then
boil all together a quarter of an hear, when cold, put
them into pots, and cover them down with paper dipped
in brandy; look at them in the courfe of a week, if they
fpeck or the fyrup runs thin, then boil them again; this
receipt is proper to fend them up in the fyrup; but if you
with to dry them, do thus, boil your fyrup near candy'
height, pour it over them, and let them Hand in the fyrup
till it is very thick and hangs about them, thej^ take
them out on to writing paper, beat a little fine lugar and
fift over them, let them Hand in a very dry clofet, or
anyplace where they will dry gradually.
To make Orange Marmalade.
TAKE the pulp of oranges, pick out the pippins and
Skins, beat it in a marble mortar, then rub it through a
coarle hair fieve, take the juice of the oranges and a very
little of the rind grated fine, to a pint of this add a pounc^
and a half of fugar, beat the fugar fine and mix them to- -
gether, let it Hand twenty four hours, then put it into a
ttew-pan, fet it over a flow fire as the fkim rifes take it
off, boil it half an hour, when cold put it into your pots,'
cover them with paper dipped in brandy.
To make MA r m a l a d e for Puffs.
TAKE feville oranges, grate off the outfide rind,
cut
ENGLISH HOUSE-KEEPER.
m
cut them into quarters and take out the pulp, boil
the rind in fpring water till tender, changing the water
to take off the bitternefs, pick the fkins and pippins out
of the pulp, put them into a mortar with the rind
and beat them well, rub them through a fiere, then put
the juice of the oranges to it, to a pint of this put a pound
of loaf fugar, beat the fugar and mix it, then do it as for
orange marmalade.
Topreferve Magnum Bonum Plumbs.
GATHER them when dry, before they are quite ripe,
peel them, and fcrape the outfide bark well off the ftalks,
weigh them and put the fame weight of fugar as of
plumbs, beat your fugar fine, then lay a layer of plumbs
into an earthen pot, and then a layer of fugar till done,
cover them clofe and let them Hand a day and a night,
put them carefully into a ftew-pan, fet them over a
very flow fire and when the fugar is quite melted and
the plumbs hot, take them out carefully into'the pot,
boil the fyrup ten minutes, Ikim it and pour it over
the plumbs, cover them clofe and let them Hand two
days, turn them twice a day, then put them into a ftew-
pan and fet them over a very flow fire, boil them very-
gently ten minutes, take them out of the fyrup into
the pots you mean to keep them in, boil the fyrup ten
jninutes more, pour it over them when cold, cover them
with paper dipped in brandy; if you have any left at
the .years end, they are very good as dried fweet-meats,
i t • ■’ * 1 *
1x8 THE NEW EXPERIENCED
take them out of the fyrup and lay them between tvv®
pieces of writing paper in a dry place.
Tofireferve Apricots.
TAKE them gathered dry before they are quite ripe,
peel them and take out the Rones, then weigh them and
take the lame weight of loaf fugar, beat it fine, then lay.
them into a pot in layers with the fugar, let them Rand a
day and a night, then put them into a Rew-pan, fet
them over a very flow fire, as the Ikim rifes take it off,
boil them gently ten minutes, then take them carefully
out into the pot, cover them clofe and let them Rand
two days, then put them into the Rew-pan, boil them
gently a quarter of an hour, take them up into the pots
you mean to keep them in, when cold, cover them with
paper dipped in brandy.
To dry Apricots.
PEEL and Rone them, and to a pound of apricots put
three quarters of a pound of fugar, to a layer of fruit lay
a layer of lugar, let them Rand till the next day, then
boil them till they are clear, when cold, take them out of
the fyrup and lay them upon glades or china, lift over
them double refined fugar, fet them on a Rove to dry,
next day if they are dry enough, turn them and lift fugar
on the other fide; let the Rones be broken and the kernels
blanched, give them a boil in the fyrup then put them
into the apricots j yqu muR not do too many at a time
for
ENGLISH HOUSE-KEEPER.
u f
for fear of breaking them in the fyrup, but cio a great
■many for the more you do, the better it will tafte.
To make Marmalade ^Apricots.
TAKE apricots when ripe, peel them and take out the
ftones, to a pound of apricots put half a pound of loaf
fugar, beat your fugar and mix it among them, let them
ftand all night, then put them into a ftew-pan and fet
them over a flow fire, boil them half an hour very gently,
then take the apricots out of the fyrup and beat them
well in a marble mortar, put them into the fyrup and
boil them ten minutes, put it into your pots, when cold N
cover it with paper dipped in brandy.
To-make Currant Jelly.
TAKE red currants gathered dry, to every peck of
red, put a quarter of a peck of white, pick them off the
ftalks and put them into an earthen pot, cover them
dole and fet them in the infide of a kettle, fill it up with
water and fet it on the fire, let the water boil gently four
or five hours, put in water as it wafl.es; pour your cur¬
rants out into a hair fieve, fet your fieve into a deep ear¬
then pot, lay a plate on the currants and lay a finall
weight upon the plate, let it ftand till you think the
fyrup is all drained out; then to every quart of fyrup put
a pound and a half of loaf fugar, break your fugar into
fmall pieces and ftir it in your fyrup till it is all melted,
fet it over a clear fire, as the feum rifes take if off,
boil
THE NEW EXPERIENCED
120
boil it gently three quarters of an hour, let it Hand to cool
and then put it into your pots, cover them with paper
dipped in brandy. Make jelly of black currants the
fame way.
To make Raspberry Jam.
GATHER them when dry, pick them and to every
quattof rafpberries put a pint of the juice of red currants,
and two pounds of loaf fugar, boil it over a clear fire
three quarters of an hour, fkim it well, when cold,
put it into your pots, cover it with paper dipped in
brandy.
Tojireferve Strawberries.
TAKE white goofeberries, ftamp and ftrain them, let
the juice Hand to fettle and clear, put a pint and a half
of juice to two pounds of fugar, boil it and fkim it well,
then put in three quarters of a pound of fcarlet ftraw-
berries and let them boil very gently over a flow fire a
quarter of an hour, when cold, put them into your pots,
cover them with papers dipped in brandy. Preferve
ftrawberries in red currant juice the fame way.
Tojireferve Wine-Sours.
TAKE wine-fours and loaf fugar an equal quantity*
wet the fugar in water and fine it, (the white of an egg
will fine four pounds of fugar) as the fcum rifes throw
on a little water then take off the pan and let it Hand to
fettle
ENGLISH HOUSE-KEEPER. nr
' i , - • •
lettle then fkim it, boil it again as long as any fcum will
fife, when it is clear and a thick fyrup, take it off and let
it ftand till nearly cold, then nick the plumbs down the
leam, put them into the fyrup and let them have a gen¬
tle heat over the fire, take them off and let them ftand
in the fyrup a day or two, but do not cover them, then
give them another gentle heat and let them ftand a day
longer, heat them again, take the plumbs out and drain
them, boil the fyrup and fkim it well, then pour the fy¬
rup over the plumbs and when cold, put them into pots,
tie a bladder clofe over the tops, fo keep them for ufe.
ToJireferve W i n e -S o u r s for glaffes.
TAKE wine-fours, take off the Ikins, cut them down
the leam with a lmall pin, to a pound of plumbs put a
pound of loaf fugar, beat and fift it, put a layer of plumbs
and a layer of fugar into an earthen pot, let it ftand a
day and a night, then put them into a ftew-pan, fet them
over a flow charcoal fire, melt the fugar and let the
plumbs be hot, take them carefully out with a tea-lpoon
into the pot and let the fyrup ftand till cold, then beat
the white of an egg with two table fpoonsfull of fpring
water, put it into the fyrup and ftir it well, fet it over the
fire and as the fcum rifes take it off, boil it five minutes,
pjpur it over the plumbs, let it ftand two days, then put
it into the ftew-pan with the plumbs, boil them gently
five minutes, if any fcum rifes take it off, then take the
plumbs out with a tea-fpoon into the glaffes, boil the
R fyrup
122
THE NEW EXPERIENCED
fyrup a minute or two longer, pour it over them when
cold, cover them with papers dipped in brandy.
To make Gooseberry Jam.
TAKE large goofeberries when ripe, an equal quan¬
tity of red and cryftal, nick them and fqueeze out all the
feeds and pulp, to a pint of this put half a pint of the juice
of red currants, to a quart of this mixture, take a pound
and a half of loaf fugar, beat the fugar and mix all toge¬
ther, let it Hand all night, then put it into a flew-pan, fet
it over a flow fire, take off the fcum as it rifes, boil it half
an hour, put it into your pots, when cold cover it with
papers dipped in brandy.
7 'o jireferve Gooseberries to look like green hops.
TAKE green hairy goofeberries when ripe, cut off the
fnuffs but not the ftalks, take care to gather them with
as long ftalks as yqu can, nick them with a knife and
fqueeze out the feedsybut do not fqueeze them dry, firing
them with thread in fmall reaths, then weigh them and
to every pound of goofeberries take a pound of loaf fu¬
gar, put them into a hrafs-pan, put as much water as will
cover them, take a lump of allum the fize of a walnut,
beat it fine, mix it with one third of the fugar, put the
reft of the fugar into the pan and cover it with vine
leaves, flew them gently half an hour, take off the vine
leaves, and drain the goofeberries from the fyrup, then
put the fyrup with the fugar and allum into a ftc-w-pan.
ENGLISH HOUSE-KEEPER.
123
flir it till the fugar is melted and the fyrup cool, then
beat the white of an egg with two table fpoonsfull of
fpring water and put in, fet it on the fire and as the fcum
rifes take it off, boil it a quarter of an hour, then put the
goofeberries in, boil them ten minutes, then take them
out into your glades, when cold cover them up; thefe
will require looking at in the courfe of ten days, if the
fyrup runs thin, boil them a little more, if you have any
left at the year’s end when the fyrup is thick and candied,
hang them up to dry.
To preferve Gooseberries.
TAKE the fmall red goofeberries when ripe, takeoff
the fnuffs and ftalks, to three pounds of goofeberries, put
a pound and a half of loaf fugar, beat your fugar and lay
a layer of goofeberries and a layer of fugar into a pot, let
them Hand all night in a cool oygn, if the fugar :S not
diffolved put them in again and let them Hand a day,
then put them into a ftew-pan, fet them on a clear fire,
fkim them well and let them boil half an hour, then put
them into your pots, when cold Cover them with papers
dipped in brandy. You may preferve black currants for
puffs or dumplings the fame way.
To preferve Morel Cherries.
TAKE three quarters of a'pound of fine loaf fugar,
beaten and fifted, a pound of cherries with a quarter of
an inch of the ftalk on, cut them with a knife and take
R 2 out
124 Tf}E NEW EXPERIENCED
out the ftones, then lay a layer of fugar then a layer
of cherries and fo on, cover them with fugar and let
them lay in the fugar three hours, then have ready
half a pint of the juice of white currants and three
quarters of a pound of fine fugar, beat it and ftir it in
the fyrup till it is diffolved, beat the white of an egg
with a table fpoonfull of fpring water, fet it on the fire
and fkim it well, let it boil ten minutes, then put the
cherries in, boil them ten minutes, take off the fcunl if
♦
any rifes, put them into your glafles, pour the fyrup over
them when cold. Preferve large red currants upon the
ftalks the fame way.
To Jireferve Qui nces.
TAKE quinces when ripe, if they are large cut them
into fix, iflmall into four quarters, take out the core, put
them into an earthen pot, cover them with fpring water,
to^every pound of quinces, take three quarters of a pound
of fugar, beat it and put half of it over the quinces, cover
the pot with a plate, and fet it into a flow oven, let it
Piand all night, take it out and let it Hand another night,
put the reft of your fugar to them, put them into a ftew-
pan, and let them boil, till your quinces are tender, then
take them out into your pots with the fyrup; thefe will
require looking at if the fyrup runs thin, or they fpeck,
boil them again, wherf cold, cover them with papers
dipped in brandy when you firft pot themf"
• • ;" ' •' ■ '•■■■ • .
■sr To
ENGLISH HOUSE-KEEPER. 125
To make Marmalade of quinces.
TAKE quinces, pare them and cut them into thin
dices, to a pound of quinces take three quarters ofa pound
of loaf fugar, beat your fugar, then lay a layer of quinces,
and a layer of fugar into an earthen pot, to every pound
of quinces, fqueeze in the juice of a large lemon, and a
fmall tea-cup full of water, lay over it a fheet of writing
paper and cover it with a plate, put it into a flow oven
and let them ftew two or three hours, take it out and let it
ftand all night, do the fame next day till they are quite
tender, {train the fyrup from them, beat them well in a
marble mortar, then put them into a ftew-pan with the
fyrup, jnd boil them twenty minutes, take off the fcum
as it rifes, when cold put them into your pots, coyer
them with paper dipped in brandy.
t* , * * 4 J *
To Jireferve Damsons.
' •' \
TAKE damfons gathered dry and not too ripe, pick
them, and to every pound of damfons, take half a pound
of coarfe loaf fugar, beat the fugar, lay a layer of damfons,
then one of fugar into an earthen pot, fet them into a
flow oven and let them ftand all night, take them out and
put them in the next night, then put them into a ftew-
pan and fet them over a flow fire, boil them twenty mi¬
nutes, fkim them well, when cold, put them into your
pots, cover them with papers dipped in brandy.
126
THE NEW EXPERIENCED
To make Bullace Cheese.
TAKE your bullaces and put them into a pan with
a very little water, and let them boil very well, and when
they are foft, ftir them till they are all in a malh, then
put them through a hair fieve, get out all the pulp you
can, to a pint of pulp take a pound of fine powder
fugar, or fingle loaf beat, mix it very well with the pulp,
fet it over a clear flow fire, let it boil a long time till it
jellies, ftirring it all the time and fkiming it well; put it
into pots, when cold let it in a dry place.
To dry Apples clear.
TAKE fine large pippins that look clear, bore a hole
in' them, and put them into a Hone dilh and cover them
with fifted fugar, then fet them into a flow oven, pour
the fyrup from them and lay them to dry on a wire or
hair fieve, dull them with fugar and dry them in a ftove or
warm oven, turn them and dull the other fide and dry
them, when dry enough put them into boxes with papers
between and fet them in a very dry or warm place.
/
To ^Apples without fugar.
TAKE fine large yellow pippins, lay them into a tin
dripping-pan (and when you have done baking) fet them
into the oven, when they are foft, nip them gently to
loofcn the core, take care not to break the lkin, flatten
them with your hand and dry them in a Itove or oven
or in the hot fun.
ENGLISH HOUSE-KEEPER.
127
To bottle Gooseberries.
TAKE goofeberries when young before the Ikins are
thick, gather them when dry, put them into wide mouth¬
ed bottles, fet' them into a kettle or copper of cold water,
make a little fire under it, when the water is near fealding
hot, take out the fire, and when the water grows cold,
take out the bottles, let them ftand till the next day,
cork them well and rofin them, keep them in a dry cool
place, you may cork them without fealding. You may
do currants the fame way before they are ripe.
To bottle Damsons.
GATHER damfons when quite dry, when changing
colour, before they are ripe, put them into wide mouthed
bottles, cork and rofin them, fet them in a cool dry place,
thefe are proper for tarts or dumplings in winter.
To bottle Currants with fugar.
TAKE red currants not too ripe, pick them o the
ftalks, to every quart of currants take half a pound of
loaf fugar, beat the fugar, lay the currants and fugar in
layers into a ftew-pan, let them ftand two or three hours,
fet then on the fire, boil them five minutes, take off the
feum as it rifes, when cold put them into wide mouthed
bottles, let them ftand all night, put in every bottle two
fpoonsfull of the belt eating oil or brandy which you like,
cork them well and tie them up with bladders.
To
O'
128 THE NEW EXPERIENCED
A
ToJireferve Barberries.
TAKE barberries gathered dry when ripe, pick them
in neat bunches, lay them on difhes, beat as many as you
think will be wanted for juice in a marble mortar, fqueeze
out the juice, and to every pint of juice put a pound of
loaf fugar, ftir it till the fugar is diffolved, beat the white
of one egg in two fpoonsfoll of fpring water, ftir it well
together, then fet it on a flow fire, take off the fcum as it
rifes, boil it half an hour gently, pour it out, when cold,
put in your barberries, cover it clofe and let it ftand two
days, then pour it all together into a ftew-pan, boil it ten
minutes and fkim it if wanted, when cool, put them into
your glaffes and cover them down with brandy papers.
Barberry Syrup.
TAKE barberries, beat them and fqueeze out the
juice, to a quart of juice take a pound and a quarter of
fugar, ftir it till the fugar is melted, fet it on the fire,
fkim it and boil it gently half an hour, when cold bottle
and cork it clofe.
To bottle Cranberries.
GATHER them when dry and not too ripe, pick
them clean and put them into dry wide mouthed bottles,
cork them clofe and rofin them down, keep them as bot¬
tled goofeberries.
• Tt
ENGLISH HOUSE-KEEPER.
I 2(j
ToJirefer-ve Golden Pippins green.
PUT them into a pan of hard water, with a lump of
'allum, let them ftand over a flow fire till they begin to
brack, fkin them with a pen-knife, then put them
again over a flow fire in the fame water, till they become
a pretty green, have ready a thin cold fyrup, put them
into the fyrup and flew them gently ten minutes, then
put them with a fpoon into a balbn, let them Hand all
night, then take them out and meafure your fyrup, to
half a pint of it, put a quarter of a pound of fine fugar,
ftir it till the fugar is melted, fet it on the fire and take
off the fcum as it rifes, boil it five minutes, pour it over
your pippins, when cold, cover them down, and put over
them paper dipped in brandy. A few of thefe with role
water, cream and fugar make a pretty corner difh; if for
a defert their own fyrtlp.
CHAP. IX.
Of Pickling.
To cure Tongues for hanvin?
LAKE beafts tongues when frefh killed, cut off the
roots, rub them clean with a dry cloth, take to every
tongue an hand full of the coarfeft fugar you can get and
S * ' ° one'
r3 o THE NEW EXPERIENCED
one ounce of fait petre, beat fine, rub thefe well in,
then take two large hands full of common fait, rub this
well in, lay them into an earthen pot, let them ftand a
week, then turn them over and wafii them with the brine
once in three days, till they have been three weeks in
pickle, then take them out, wipe them dry and dredge
them with wheat flour, hang them up to dry, not too
near the fire the flower they dry the better, when dry
hang them in a cold dry place, till you want to ufe them,
then fteep them one night, fet them on in cold foft wa¬
ter with a bit of clean hay, boil them very gently four
or five hours as they are for fize, fet them up in an hair
fieve to ftand as high as you can, if you would have them
black, rub them over with a little butter and burnt cork,
while they are hot, if red take off the outfide Ikin ; thefe
are proper to eat cold. The belt time to cure them is
from november to march, if the weather be frofty take
care to keep them from it.
Tojlew Mushrooms to keep.
TAKE large buttons or fmall ftewers, peel them into
a jar with a little fait, take white pepper, mace and a few
cloves, tie the fpices up in a little gauze, ftew them an
hour in a flow oven, put them into a ftew-pan, to a quart
of muthrooms put half a pint of red wine, boil them three
pr four minutes, when cold, put them into a jar or wide
mouthed bottle, cover them up very clofe, fet them in a
cool dry place, thefe will keep four or five months or
more.
ENGLISH HOUSE-KEEPER.
* 3 *
more, thefe are good in made diflies, or to fend up as
ftewed mufhrooms.
Tomake Lemon Pickle.
TAKE two dozen of lemons, peel off the outfide rind,
cut them into four quarters, but do not cut the bottoms,
take two ounces of bay fait and half a pound of common
fait, rub it well in, lay them upon a difh and dry them
before the fire or in a flow oven till the juice and fait are
dried in, then put them into a jar with an ounce of mace,
half an ounce of cloves, one of nutmeg beaten fine, four
ounces of garlic beat and half a pint of white muftard
feed tied up in a gauze, pour on them two quarts of
boiling hot white wine vinegar, clofe the jar well up and
let it Hand five or fix days by the fire, fhake it up often,
then let it ftand three months in a dry cool place, then
pour all together into a hair fieve, prefs the lemon fo as
to get all the juice out, let it ftand till the next day then
clear it off into bottles, cork them well up; it is beft in
pint bottles, then cut the lemons into four and put
them into the jar with the ingredients, pour over them as
much boiling hot white wine vinegar as will cover them,
then cover the jar clofe, and let them ftand a fortnight;
ftrain it from them, boil it and pour it over them
again, thefe are good to fend up as pickles, or a little fliced
into made difhes, a tea-fpoonfull of the vinegar gives a
pleafant tartnefs to fauces.
S 2
To
i 5 2. the new experienced.
To make Walnut-Catchup.
TAKE walnuts when young and foft before the kernel
forms, crufh them well in a marble mortar, put them
into a canvas bag, then in a prefs fo as to bring out all
the juice, then to every quart of this juice, put a pint of
the beft white wine vinegar, one pound of anchovies chop¬
ped fine, ftir thefe well together in an earthen pot, let it
Hand twenty" four hours kept from the air; put all to¬
gether into a ftcw-pan, let it over a flow fire, take off the
icum as it rifes, boil it ten minutes then ft'rain it through
a hair fievc, cover it clofe and let it Hand all night, then
clear it from the icdiment, put the fediment into a flannel
bag, hang it up and let. it. drop into it, then mcafure it
again and to every quart put half an ounce of horfe-radilh
cut into flices, half an ounce of race ginger, a quarter
of a pound of lhalots with two cloves of garlic, an ounce
of white pepper corns, half an ounce of cloves, and a
quarter of an ounce of mace, put your catchup into a
dew-pan, with the horfe-radilh, ginger, pepper, lhalots
and garlic, boil it gently twenty minutes but do not fkim
it; put the reft of the fealoning into a pot, pour the
catchup boiling hot over them, cpver it clofe down and
when cold put it in dry quart bottles with the fpices in
it, before you cork it up, put into every bottle-a large
nutmeg cut into pieces, cork them and rofin the corks,
tie bladders over them and fet them in a cool dry place,
this will keep feven years, it ihould Hand half a year be¬
fore it is ufed.
To
#
ENGLISH HOUSE-KEEPER. 133
To make Mushroom-Catchup.
1 *' - .
TAKE large mufhrooms, break them into fmall
pieces, rub fome fait amongft them and let them Hand
three or four days in a cool place, then put them into a
pan, fet them over a fire, juft give them a boil, then
Iqueeze them very dry, let the liquor ftand to fettle and
clear it off, put it into a ftew-pan with ginger, pepper
corns, cloves, half a dozen bay-leaves,- a dozen cloves of
garlic, boil it gently half an hour, when cold put it into
dry quart bottles, cork it up and fet it in a cool dry place
as before directed.
J
To make Oyster-Catchup.
4
TAKE an hundred large oyfters with all their liquor,
a pound of anchovies, three pints of white wine, half the
peel of a lemon and the lemon fliced, boil them gently
half an hour, ftrain them through a hair fieve, add a
quarter of an ounce of cloves, the fame of mace, and of
nutmeg, then boil them a quarter of an hour, put in two
ounces offbalots, when cold bottle it with the fpices and
llialots in.
i
To make White-Catchup.
TO a pint of white wine vinegar, put ten anchovies,
fimmer them over the fire till diflolved, then ftrain them,
when cold put to them a pint of flierry or white port,
two hands full of fcraped horle-radilh, the peel of a large
lemon.
, *
m
the new experienced
lemon, two nutmegs lliced, a few cloves, a little mace,
fome white pepper and ginger, fifteen or twenty (halots;
bottle it with the fpices, and after fix months clear it, and
putmqre vinegar and wine prepared the fame way to the
fame fpices and it will be as good as at firft. This 15
proper for white difhes,
Ja make Green Pickles.
TAKE gerkins gathered dry, rub them with a dry
cloth, put them into ftrong fait and ^ water with a good
many qabbage leaves free from worm eat and canker, a
large handfull of fennel, the fame of vine leaves, fet them
in a back kitchen or pantry not near a fire, ftir them
once or twice a week with your hand, let them Hand till
they are quite yellow, then pour the fait and water from
them into a brafs-pan, pour it over them boiling hot,
cover them clofe, and fet them within, the air of the fire,
repeat this once a day till they are a good green, then
drain them well, tie your fennel in bunches and cut your
cabbage leaves into Ihreds about an inch and a quarter in
breadth, put them into a j,ar and pour as much boiling
hot alegar over them as will cover them, boil it the next
day and cover them, drop in a lump of allum the fize of
a walnut, let them Hand three days then drain them well
from thisi take good alegar, a (mall flick of horfe-radifh
cut into flices, a dozen fhalots, four cloves of garlic, eight
or ten bay-leaves, fome white pepper, fome long pepper
cloves, boil thefe five minutes, pour it into the jar you
mean to keep it in, cover it clofe down, when cold put
ENGLISH HOUSE-KEEPER.
m
your pickles in, tie them clofe with bladders, and keep
them in a cold dry place. You may do french beans*
mangoes, mellons for mangoes, ftorfhion buds, radi(h
pods, all in the fame pots if they are ready. You may
do frnall codlings the fame way, but they are the beft
alone, they take fo long greening.
Directions for Mangoes.
TAKE large cucumbers, cut the ends off even, take
out all the feeds with a narrow fpoon; green them as for
pickling, when green, take fcraped horfe-radifh, black
muftard and fhalots, garlic, ftorfhion buds if you have
any, chop your ihalots and garlic a little with fome race
ginger, a few cloves and long pepper, mix thefe together
and fill your mangoes quite full, few the end on neatly,
make your pickles for them as for your gerkins only to
every quart of alegar add an ounce of black muftard
feed, when thefe pickles have flood a fortnight, ftrain the
alegar from the feafoning and pickles, give it a boil and
pour it over them boiling hot; if the alegar is wafted add
more fo as to cover them.
To make India Pickle.
TAKE the beft white wine vinegar you can get, to
every quart, put half an ounce of white pepper, a quarter
of an ounce of race ginger, fix fhalots, four clov^ of gar¬
lic, boil thefe over a clear fire five minutes, pour it into
-a very large jar, if you intend to make any quantity, let
t 3 6 THE NEW EXPERIENCED
it Hand till cold, then few up a piece of calico in the
f ; .
form of a pinculhion, put into it a quarter of an ounce
of mace, the fame of cloves, two ounces of white muHard
feed, half an ounce of the bell turmerick root a little
crufhed, tw;o drams of Hired faffron, and twelve bay-
leaves, few thefe up clofe, but leave room in the bag for
the feafoning to fwell, put this bag into the vinegar, if
this Hands a month before any thing be put in it, it will
be better, take cauliflowers before too much blown, break
them into handfome pieces, do not pare the Halks, lay
them into an earthen pot with fait, let them Hand three
days, then pour over them hard water boiling hot, let
them Hand a quarter of an hour, then drain the water
from them into a brafs-pan, boil it and pour it over them
again, take them up with an egg flice, lay them upon a
large hair fieve, cover them with a Hrainer, fet them where
there is both air and fun, bring them to the air of the
fire every night, do fo till they are as dry and hard as they
can be made, then put in your pickle. To dp cabbage
for it, take a large cabbage that has Hood, from early
cabbage till white, take the outfide leaves off, cut it
round as you do red cabbage, pick out all the thick
Halks, lay it into a panfhion with a little fait, treat it the
fame as the cauliflower till its ready for the pickle. To
do codlings, take codlings when very finall, gather them
dry, lay them in fait as before and do them as the other,
when they begin to wither put them into the pickle,
they do not require-much drying, do not put any afpara-
gus
ENGLISH HOUSE-KEEPER. 137
gus tops or artichoke bottoms in as they turn foft and
will fpoil your pickle, as the vinegar foaks up into your
pickle, boil more and let it ftand till cold and keep your
pot filled up, keep it covered clofe from the air, when
you ufe this pickle take a fpoon, do not put your hand
in, if you wilh to have it high coloured tie up a little
faffron in a bit of clean gauze and put in it.
To make India Pickle for common ufe.
TAKE white wine vinegar or good alegar, boil it and
let it ftand till cold, mix half an ounce of the beft flour
of muftard frnooth, and put it in with a tea-fpoonfull of
the beft turmerick powder with fome white pepper corns
and race ginger, then treat your couliflower and cabbage
as before, you need not be quite fo particular about the
drying of this being for common ufe;
Tofickle Walnuts.
TAKE walnuts when young, gathered dry, prick them
through with a large pin two or three times, put them into
fait and water, fhift them once in three days for a fortnight/,
put them into a fieve and let them ftand a day in the
air, then put them into an earthen pot, if you have any
four ale or fmall bear, boil as much as will cover them
well* pour it over them boiling hot, let them ftand three
days, put them into a fieve and let them ftand in the a;f
ariother day, if you have no four liquor you muft ufe ale¬
gar for the piclde, take to every quart of liquor or alegar
T halt
THE NEW EXPERIENCED
138
half an ounce of black muftard feed, half an ounce of
horfe-radifh cut into flices, a quarter of an ounce of long-
pepper, three cloves of garlic, a dozen cloves, four or five
pieces of race ginger, and a few fhalots. boil thefe ten
minutes, and pour it boiling hot over your walnuts, let
i&ftand a fortnight, if your liquor proves bitter, ftrain it
from them, boil more alegar and put to them, but if not
bitter they are fit for ufej mind to put your feafoning
in again, take the pickle that you {trained from the wal¬
nuts (that is if you have occafion) and meafure it, put
it into a ftew-pan, to every quart put a quarter of a
pound of anchovies chopped fmall, let it ftand an.hour
and ftir it well, fet it on a flow fire, take off the fcum as
it rifes, boil it ten minutes, pour it into a narrow bot¬
tomed pot, cover it clofe and let it ftand four and twen¬
ty hours, then ftrain it off, put it into dry bottles, into
every bottle put fix cloves, fix bay-leaves and a piece or
two of ginger, cork it up clofe, rofin the corks and
keep it as any other catchup, this is very good for fifli
fauce or any other brown difh.
To fiickle Mushrooms.
TAKE mufhrooms as fmall as you can get, cut off the.
ftalks, put them into a little fait and water a few at
a time, rub them with a piece of fine flannel dipped in
fait, then throw them into milk and water with a little
fait, put them with the milk and water into a brafs-pan,
give them aboil, ftrain them through a hair fieve, fpread
them
ENGLISH HOUSE-KEEPER.
*39
them on a cloth on a table, cover them with another, boil
fome white wine vinegar, put it into a jar, when both are
cold, put in your mulhrooms, cover them cfofe down,
this will Hand a fortnight, therefore if you do not get
your quantity at firft, you may take them as they come
and prepare them and put them into the vinegar. To
make the pickle, take the beft: white wine vinegar you
can get, boil it well and fkim it, put mace and white pep¬
per corns in a pot, pour your vinegar boiling hot over it,
cover it clofe down and let it Hand till cold, then drain
your mulhrooms well from the vinegar, put them into
dry wide mouthed bottles, put the vinegar and feafon-
ing to them, give them a fhake, cork and rofin them up,
keep them dry as ofher pickles: I do not approve of fweet
oil or any other thing put on the top: I find this anfwers
better than double diltilled vinegar.
To pickle Mushrooms brown.
TAKE mulhrooms as before, cut off the ftalks and
clean them, you need not be fo exadt about the fize if
they are but clofe, you need not ufe any milk, fait and
water will do, make your vinegar ready as before, put
them in for a fortnight or three weeks as they fall in
your way. To make pickle for them, take good alegar,
to a pint put a tea-cup full of red wine, have ready in an
earthen pot a few cloves, white pepper and a little ginger,
pour the alegar boiling hot over them, then drain the
mulhrooms from the alegar, put them into dry bottles
as before dire died. 4
To
T 2
H o THE NEW EXPERIENCED
%
To pickle Onions.
TAKE fmall onions, the proper time is when the crop
is cirelied about michaelnias; peel them and throw them
into milk, and water with a little fait, let them ftand
.two days and two nights, then drain them, put them
into an earthen pot and ftrew a hand full of ialt over
them, then pour as much boiling hard water in as will
cover them, let them hand twenty four hours, then drain
them well, put them into a fieve and let them ftand. a
day in the air, then put them into a jar and pour over
{hem as much boiling hot alegar as will cover them, let
them ftand a fortnight, then make pickle as for mufti-,
rooms; drain them from the liquor they are in and bot¬
tle them as before directed.
To pickle Rock-Samphire.
TAKE rock-famphire, ferape the ftalks and cut them
neatly, lay them into a broad pot, lay a layer of famphire
and ftrinkle a little fait, then a layer of famphire and fo
on till done, put as much four ale as will cover it if you
have any, if not you muft ufe vinegar, it muft ftand
twenty four hours, then pour the liquor oft into a brafs-
pan, when boiling hot pour it over it, let it ftand a night
and repeat the fame, lay it on a hair fieve and fet it
in the air to dry, mind that all pickles fet in the air
get no wet. To make your pickle, boil good alegar
with long pepper and ginger, when cold put in your fam-
phjje, tie it clofe and keep it as other pickles.
ENGLISH HOUSE-KEEPER.
141
• To pickle Barberries.
TAKE barberries gathered dry, pick out fome nice
bunches, as many as you want; then pick the ftalks and
the dirt from the reft, beat them well in a marble mor¬
tar and fqueeze them through a ftrainer, to a large tea¬
cup full of this put a fmall tea-cup full of the beft white
wine vinegar, ftir it over a flow fire and let it boil ten
minutes but do not fkim it, pour it into a narrow bot¬
tomed pot, cover it with a plate, ftir it two or three
times whilft it is cooling, let it ftand twenty four hours,
then clear it off into a jar, when you are fure your bar¬
berries are dry, put them in and keep them as any other
pickle; mind you get the maiden barberry, for the black
ftone barberry will neither pickle nor preferve.
To pickle Red Cabbage.
TAKE red cabbage, take the outfide leaves off, cut
it round into thin flices, lay a layer of cabbage then a
thin layer of fait into a tin cullender, let it ftand two days,
take a pennyworth of cochineal beat it in a marble mor¬
tar, then put your cabbage into a jar and ftrew your co¬
chineal amongft it, make your pickle of good ale alegar
with long pepper and ginger boiled well together, when
cold pour it over your cabbage, in a week this is fit for
ufe; red cabbage is not good for any ufe till michaelmas,
when the froft has touched it.
To,
<42
THE NEW EXPERIENCED
Tomake Gooseberry Vinegar.
TO every gallon of water take two pounds and a half of
the coarfeft fugar, and boil it about a quarter of an hour,
when almoft cold, put to it a little yeaft and work it for
three days ftirring it twice a day, then take goofeberries
and prick them and prefs out the juice, which put to
your fugar and water juft before you put it into the bar¬
rel, let it ftand four or five months before you bottle it;
a quarter of a peck of goofeberries is fufficient for five
gallons of water; a little red currant juice gives it a pret¬
ty colour.
To make Sugar and Water Vinegar.
TO every four quarts of water put one pound of coarfe
fugar, mix the fugar and water together when cold, wilk
the whites of two or three eggs, beat them to froth, put
them in and boil it a quarter of an hour ftirring it all the
time, till the fcum has done riling, then put it into a tub
and when new milk warm, put in two or three fpoonsfull
of yeaft, when it begins to work barrel it and in a few
days put a paper over the bung and fet it in the fun;
this will not keep pickles.
Cucumber Vinegar.
T AKE fifteen large cucumbers, pare and cut them
into very thin dices, put them into an earthen pot, add
two onions fliced, lhalots, and half a good head of garlic.
ENGLISH HOUSE-KEEPER.
Hi
a hand full of fait, one of ground white pepper, and as
much chyan as will lay upon a fix-pence, pour upon
them a quart of boiling hot vinegar, let them ftand four
days, then filter the liquor and bottle it with whole pep¬
per.
To cure Hams or Chaps »/Bacon.
TO a ham of twenty pounds weight, take half a pound
Of the coarfeft fugar you can get, four ounces of fait
petre beat fine, rub the fugar in with half the fait petre,
take three large hands full of common fait, rub that well
in, lay it upon a table with the Ikin downwards, fprinkle
on the reft of the fait petre, let it lay a week, rub in ano¬
ther hand full of fait then let it lay a fortnight, turning
it once in two or three days, rub it well with a clean cloth,
dredge it with fine flour, hang it up to dry, keep it as far
from the fire as you can, when fit to take down, keep it
in a cool dry place, from this direction you may cure
chaps and flitches, minding to add fait according to the
Weight.
To cure a Ham with Treacle.
TO a ham of twenty pounds weight, take one pound
ofbay-falt, two pounds of common fait,-two ounces of
ialt petre, and one ounce of black pepper, beat all toge¬
ther, and rub the ham well with it and let it lay four
days turning it everyday, then put half a pound of trea-
' cle and let it lay a month, turning and rubbing it with
the
u
144 THE NEW EXPERIENCED
the brine every day, then put it into water twenty four
hours, before you hang it up to dry, remember not to
foak it any more when you ufe it, but put it into the
water boiling.
Topickle Red Currants.
TAKE currants when turned red but not quite ripe,
gather them when dry; take the juice of currants, to half
a pint of juice, put a tea-cup full of white wine vinegar,,
white pepper corns and a few pieces of white ginger, boil
this half an hour, keep ftirring it but do not Ikim it,
pour it into the jar you mean to keep them in, cover it
clofe and let it Hand, fpread your currants on a difh and
let them Hand two days, then put them into the pickle,
look at them often, if they fpeck, boil your pickle again,
and pour it over them when cold.
CHAP, X.
/
Of Made Wines, &c.
To make Elder Wine.
TO every peck of berries, take four gallons of water,-
boil them together an hour, ftrain the liquor through a
fieve and fqueeze the berries well; to every gallon, put
three
ENGLISH HOUSE-KEEPER.
A
CORRECT LIST
O F
EVERY THING
I N
SEASON
IN EVERY
OF THE
YEAR.
JANUARY.
FISH.
^lARP
Soles
Smelts
Tench
Flounders
Whitings
Perch
Plaice
Lobfters
Lampreys
Turbot
Crabs
Eels
Thornback
Prawns
Craw-fifh
Skate
Ovfters
Cod
Sturgeon
X MEAT.
i
U
THE NEW EXPERIENCED
M E A r.
Beef
Veal
Pork
Mutton
Houfe-Lamb
P
0 U L T R
Y, &c.
Pheafant >
Woodcocks
Pullets
Partridge 1 Ga ™ e
Snipes
Fowls
Hares
T urkeys
Chickens
Rabbits
Capons
Tame Pigeons
ROOTS,
&c.
Cabbage
Cardoons
Lettuces
Savoys
Beets
Crefles
Coleworts
Parfley
Muftard
Sprouts
Sorrel
Rape
Brocoli, purple
Chervil
Radilhes
and white
Celery
Turnips
Spinage
Endive
Tarragon
Mint
Sage
Salfifie
Cucumbers in
Parfnips
To be had, tho ’
Hot-houfes
Carrots
not in feafon
Thyme
Turnips
Jerufalem Arti¬
Savory
Potatoes
chokes
Pot-Marjoram
Scorzonera
Afparagus
Hyffop
Skirrets
Mulhrooms
FRUIT.
r ENGLISH HOUSE-KEEPER.
FRUIT.
Apples Almonds- Medlars
Pears Services Grapes
Nuts
FEBRUARY.
FISH.
Cod
Skate
Tench
Soles
Whitings
Perch
Sturgeon
Smelts
Carp
Plaice
Lobfters
Eels
Flounders
Crabs
Lampreys
Turbot
Oyfters
Craw-fifh
Thornback
Prawns
MEAT.
Beef
Veal
Pork
Mutton
Houle-Lamb
FOUL T R Y,
&c.
Turkeys
Capons
Pullets
X 2
l SS
Fowls
THE NEW EXPERIENCED
Fowls
Chickens
Pigeons
Cabbage
Savoys
Colew orts
Sprouts
Brocoli, purple
and'white
Cardoons
Beets
Parfley
Chervil
Endive
Sorrel
Celery
Chardbeets
Lettuces
CrefTes
Pears
Pheafants
Partridges
Woodcocks
ROOTS, fe
Muftard
Rape
Radilhes
Turnips
Tarragons
Mint
Burnet
Tanfy
Thyme
Savory
Marjoram
Alfo may be
had.
Forced Radilhes
Cucumbers
FRUIT.
Apples
Snipes
Hares
Tame-Rabbits
Afparagus
Kidney-Beans
Carrots
Turnips
Parfnips
Potatoes
Onions
Leeks
Shalots
Garlick
Rocomboie
Salfifie
Skirret
Scorzonera
Jerufalem Arti
chokes
Grapes
MARCH
ENGLISH HOUSE-KEEPER.
l S7
MARCH.
MEAT.
Beef Veal Pork
Mutton Houfe-Lamb
POULTRY,
He.
Turkeys
Fowls
Pigeons
Pullets
Chickens
Tame-Rabbits
Capons
Ducklings
FISH.
Carp
Whitings
Flounders
Tench
Turbot
Lobfters
Eels
Thornback
Crabs
Mullets
Skate
Craw-filh
Soles
Plaice
Prawns
ROOTS, He.
Carrots
Brocoli
Rape
Turnips
Cardoons
Radilhes
Parfnips
Beets
Turnips
Tarragon
Parfley
Jerufalem Arti¬
\
chokes
I 5 8 the new experienced
chokes
Fennel
Mint
Onions
Celery
Burnet
Garlick
Endive
Thyme
Shalots
Tanfy
Winter Savory
Coleworts
Mufhrooms
Pot-Marjoram
Borecole
Lettuces ,
HylTop
Cabbage
Chives
Fennel
Savoys
Crefles
Cucumber
Spinage
Muhard
Kicjney-Beans
F R U 1 1
Pears
Apples
For ced-S raw berries
APR!
L.
MEAT.
Beef
Mutton
Veal Lamb
FISH.
Carp
Salmon
Smelts
Chub
Turbot
Herrings
Tench
Soles
Crabs
Trout
Skate
Lobfters
Craw-fifh
Mullets
Prawns
POULTRY,
ENGLISH HOUSE-KEEPER.
*69
POULTRY, &c.
Pullets
Ducklings
Rabbits
Fowls
Pigeons
Leverets
Chickens
ROOTS, tec
Coleworts
Young Onions
Lettuces
Sprouts
Celery
All Sorts of fmall
Brocoli
Endive
Sallad
Spinage
Sorrel
Thyme
Fennel
Burnet
All Sorts of Pot¬
'Parfley
Tarragon
herbs
Chervil
Radifhes
FRUIT.
Apples
forced Cher¬
Apricots for
Pears
ries and
Tarts
M A Y.
FISH.
Carp
Salmon
Lobfters
Tench
-Soles
Craw-filh
Eels
Crabs.
Prawns
MEAT.
Mutton Veal
Lamb
P 0 U L T R
Y, &c.
Pullets
Green Geefe
Rabbits
Fowls
Ducklirfgs
Leverets
Chickens
Turkey Poults
R 0 0 T S,
&c.
Early Potatoes
Carrots
Turnips
Radilhes
Early Cabbages
Cauliflowers
Artichokes
Spinage
Parfley
Sorrel
Pears
Balm
Mint
Purflain
Fennel
Lettuces
Crefles
Muftard
Savory
All other fweet
Herbs
Peas
Beans
Kidney-Beans
Afparagus
All forts of fmall Tragopogon
Sallad Herbs Cucumbers, &c.
Thyme
FRUIT.
Apples
Strawberries
Cherries
ENGLISH HOUSE-KEEPER.
Cherries
And Melons
With Green
Beef
Mutton
Fowls
Pullets
Chickens
Green Geefe
T rout
Carp
Tench
Pike
Eels
i 6 X
Apricots And Currants
Goofeberries for Tarts
JUNE.
M E . A T.
Veal
Buck Venifon
Lamb
0 U L T R Y,
&r.
Ducklings
Wheat-Ears
Turkey Poults
Leverets
Plovers
Rabbits
FISH.
Salmon
Herrings
Soles
Smelts
T urbot
Lobfters
Mullets
Craw-fifli
Mackerel
Prawns
ROOTS ,
162 THE NEW EXPERIENCED
R O O T 'Sj &<.
Carrots
Afparagus
Rape
Turnips
Kidney-Beans
Crefles
Potatoes
Artichokes
All other fmall
Parfnips
Cucumbers
Sallads
Radifhes
Lettuce
Thyme
Onions
Spinage
All forts of Pot'
Beans
Parfley
herbs
Peas
Purflain
FRUIT.
Cherries
Apricots
Nectarines
Strawberries
Apples
Grapes
Goofeberries
Pears
Melons
Currants
Some Peaches
Pine-Apples
Mafculine
^ .---JL-. —
JULY.
MEAT.
Beef Veal Buck-Venifon
Mutton .Lamb
P -0 UL TRY,
ENGLISH HOUSE-KEEPER
163 .
POULTRY,
&c.
Pullets
Ducklings
Wheat-Ears
Fowls
Turkey Poults
Plovers
Chickens
Ducks
Leverets
Pigeons
Young Partridges
Rabbits
Green Geefe
Pheafants
jF I S H.
Cod
Herrings
Skate
Haddocks
Soles
Thornback
Mullets
Plaice
Salmon
1
Mackerel
Flounders
Carp
Tench
Eels
Prawns
Pike
Lobfters
Craw-fifh
ROOTS, tsfr.
Carrots
Cabbages
All forts of fmall
Turnips
Sprouts
Sallad Herbs
Potatoes
Artichokes
Mint
Radifhes
Celery
Balm
Onions
Endive
Thyme
Garlick
Finocha
All other Pot-
Rocombole
Chervil
Herbs
y 2 Scorzonera
ENGLISH HOUSE-KEEPER.
FISH.
Cod
Mullets
Eels
Haddocks
Mackerel
Lobflers
Flounders
Herrings
Craw-fifli
Plaice
Pike
Prawns
Skate
Carp
Oyfters
Thornback
ROOTS,
&c.
Carroty
Beans
Pinocha
Turnips
Kidney-Beans
Parfley
Potatoes
Mulh rooms
Lettuces
Radifhes
Artichokes
All forts of fmall
Onions
Cabbages
Sallads
Garlick
Cauliflowers
Thyme
Shalots
Sprouts
Savory
Scorzonera
Beets
Marjoram
Sallifie
Celery
All forts of fweet
Peas
i
Endive
* Herbs
F R U I
T.
Peaches
Pears
Strawberries
Nectarines
Grapes
Goofeberries
Plums
166
THE NEW EXPERIENCED
Plums
Figs
Currants
Cherries
Filberts
Melons
Apples
Mulberries
Pine-Apples
s
E P T E M B
E R.
> i
MEAT :
Beef
Veal
Pork
Mutton
Lamb
Buck Venifon
P 0 U L T R Y }
&c.
Geefe
Pullets
Chickens
Turkeys
Fowls
Ducks
Teals
Hares
Pheafants
Pigeons
Rabbits
Partridges
Larks
FISH.
Cod
Skate
Tench
Haddocks
Soles
Pike
Flounders
Smelts
Lobfters
Plaice
Salmon
Oyfters
Thornback
Carp
ROOTS,
,
ENGLISH HOUSE-KEEPER.
ROOTS,
&c.
Carrots
Kidney-Beans
Finocha
Turnips
Mufhrooms
Lettuces, and alL
Potatoes
Artichokes
forts of fmall
Shalots
Cabbages
Sallads
Onions
Sprouts
Chervil
Leeks
Cauliflowers
Sorrel
Garlick
Cardoons
Beets
Scorzonera
Endive
Thyme, and all
Salfifie
Celery
forts of Soup
Peas
Beans
Parfley
Herbs
FRUIT.
Peaches
Filberts
Currants
Plums
Hazel-Nuts
Morel Cher¬
Apples
Medlars
ries
Pears
Quinces
Melons
Grapes
Lazaroles
Pine-Apples
Walnuts
OCTOBER
*68
THE NEW EXPERIENCED
OCTOBER.
MEAT .
Beef
Lamb
Pork
Mutton
Veal
Doe Vendor?
P 0 U L T R Y,
iSc.
Geefe
Rabbits
Larks
Turkeys
Wild Ducks
Dotterels
Pigeons
Teals
Hares
Pullets
Widgeons
Pheafants
Fowls
Woodcocks
Partridges
Chickens
Snipes
FISH.
t)orees
Gudgeons
Salmon-Trout
Holobert
Pike
Lobfters
Bearbet
Carp
Cockles
Smelts
Tench
Mufcles
Brills
Perch
Oyfters
ROOTS ,
ENGLISH HOUSE-KEEPER. i6q
ROOTS,
c dc.
Cabbages
, Scorzonera
Chardbeets
Sprouts
Leeks
Corn Sallads
Cauliflowers
Shalots
Lettuces
Artichokes
Garlick
All forts of young
Carrots
Rocombole
Sallads
Parfnips
Celery'
Thyme
Turnips
Endive
Savory
Potatoes
Cardoons
All forts of Pot-
Skirrets
Chervil
Herbs ’
Salfifie
4
Finocha
FRUIT.
Peaches
Quinces
Filberts
Grapes
Black and white
Hazel-Nuts
Figs
Bullace
Pears
Medlars
Walnuts
Apples
Services
NOVEM-
7
THE NEW EXPERIENCED
NOVEMBER.
MEAT.
Beef
Veal
Doe Venifon
Mutton
Houfe-Lamb
P 0 U L T R Y,
&c.
Geefe
Wild Ducks
Dotterels
Turkeys
Teals
Hares
Fowls
Widgeons
Rabbits
Chickens
Woodcocks
Partridges
Pullets
Snipes
Pheafants
Pigeons
Larks
FISH.
Gurnets
Salmon-Trout
Gudgeons
Dorees
Smelts
Lobflers
Holoberts
Carp
Oyfters
Bearbet
Pike
Cockles
Salmon
Tench
Mufcles
ROOTS ,
ENGLISH HOUSE-KEEPER
n*
ROOTS, &c.
Carrots
Jerufalem Arti¬
Crefles
Turnips
chokes
Endive
Parfnips
Cabbages
Chervil
Potatoes
Cauliflowers
Lettuces
Skirrets
Savoys
All forts of
Salfifie
Sprouts
fmall Sallad
Scorzonera
Coleworts
Herbs
Onions
Spinage
Thyme, and all
Leeks
Chardbeets
other Pot-
Shalots
Cardoons
Herbs
Rocombole
Parfley
t
FRUIT.
Pears
Chefnuts Medlars
Apples
Hazel-Nuts Services
Bullace
Walnuts Grapes
DECEM
THE NEW EXPERIENCED
DECEMBER.
MEAT.
Beef Veal Pork
Mutton Houfe-Lamb Doe Venifon
FISH.
Turbot
Smelts
Gudgeons
Gurnets
■ Cod
Eels
Sturgeon
Codlings
Cockles
Dorees
Soles
Mufcles
Holoberts
Bearbet
Carp
Oyfters
-
P 0 U L T R
Y,
Geefe
Chickens
Wild Ducks
Turkeys
Hares
Teals
Pullets
Rabbits
Widgeons
Pigeons
Woodcocks
Dotterels
Capons.
Snipes
Partridges
Fowls
Larks
Pheafants
ROOTS ,
ENGLISH HOUSE-KEEPER.
ROOTS , & c .
Cabbages
Potatoes
Garlick
Savoys
Skirrets
Rocombolc
Brocoli, purple
Scorzonera
Celery
and white
Salfifie
Endive
Carrots
Leeks
Beets
Parfnips
Onions
Spinage
T nrnips
Shalots
Pariley
Lettuces
Cardoons
Thyme
Crefies
Forced-Alpara-
All forts of Pot-
All forts of fmall
gus
Herbs
Sallad Herbs
FRUIT.
Apples
Services
Hazel-Nuts
Pears
Chefnuts
Grapes
Medlars
Walnuts
INDEX
INDEX.
A MULET of Cockles, to make
of Oyfters
of Bacon
Apples roafted, to make a difti of
to dry clear
to dry without Sugat
Ale Poflet
Artichoke Bottoms
to fry
to dry
Apricots to preferve as Peaches
to preferve another way*
to dry
' Beef Shank to make a Stew of
Page
21
to hath
4 *
to roaft a Surloin
2 3
to ftew a Rump
24
to drefs Steaks
24
to boil a Round
2 5
To boil a Brilket
2 5
to ftew a Brifket
2 5
to cure for hanging
26
A-la-mode
46
to make Olives
42
Beafts’ Fry to drefs
45
Blackcaps to make
68
Barbadoes Butter to make
97
Browning for made difhes
107
Bullace Cheefe to make
126
Barberries to preferve
128 -
Syrup
128
c
Cod Sounds to boil 6
Cod’s Head to bake 8
to drefs i z
Codlings
) N D E 1 .
Codlings to ftew with Red Wine
Page
IO
Cod Fifh to dry
H
to boil
12
Carp to ftew
I I
Crabs to butter
14
Cock-a-leek to make
i
■ v ' 22.
Curry to make
35
Powder to make
3 j?
Pafte
36
Chickens young to boil
59
to roaft
60
to fricaflee
60
to pull
60
to make Scollop Shells
40
Curds to make
91
for fine Cheefe Cakes
7 °
Calf’s Pluck to drefs
32
Head to drefs plain
43
to hafh
44
Cakes, Water, to make
68
Barberry
7 1
large Plum
73 '
/mail Plum
74
Pound
*■? r*
7 J)
little Sugar with currants
75
Shrewfberry
76
A a
Carrot
INDEX.
Page
Carrot Fritters to make 71
Cheefe Cakes, Almond, to make 79
as Ground Rice Pudding 81
Cream of any Sort of Jam 95
Cuftard to make 99
Celery to ftew 100
Cucumbers to flew 100
another Way 101
toprefeive in
Cauli flower to fricaflee 1 o t
Cheefe to ftew 102
to ftew in Ale and Watc r 10 3
Currant Jelly 119
Currants Red to preferve 124
to bottle with Sugar 127
Cranberries to bottle 128
Catchup, Walnut, to make 132
Mufhroom 133
Oyfter 133
White 133
Chaps of Bacon to cure 143
D
Ducklings to roaft 63
Ducks
Page
Ducks to drefs in Winter 64
Wild to drefs 64
another Way 64
Dumplings hard 78
Damfons to preferve 125
to bottle 127
E
Eels to pot 6
to collar 8
to broil 9
to roaft 9
to pitchcock 9
to ftew with Red Wine 10
to ftew with Sorrel 1 o
Egg Cheefe 102
Eggs forced 102
Elixir for the Gout 147
F
Fritters Plum 88
Apple 89
Rice 89
Floating Tlland to make 98
A a 2 * Fifh
u
INDEX,
Fifti Lear to make
Page
io6
G
Gudgeons to fry i 2
Goofe to drefs 65
Gingerbread York to make 72
another way 72
in Tins 72
Gravy to make for white Difhes x 1 o
Brown no
Golden Pippins to preferve Green 12,9
Goofeberry Fool to make 90
to preferve 12 3
to preferve to look like green Hops 122
to bottle 127
H
Herrings to bake r y
to pot 5
Holybut’s Head to bake 7
Haddocks to broil x i
to boil 1 ^
to dry 13
Harrico of Mutton 4.1
INDEX.
Page
Hare to pot 30
to jug 51
to flew 51
to roaft 32
another Way 33
Hen’s Neft to make 99
Hams of Bacon to cure 143
to cure with Treacle 143
I
Icing fora Plum-Cake to make 74
Jelly Savoury to make 91
for Fifh or Pickle 92
Citron 92
Calf’s Foot 93
Illand to make 99
Jam of Rafpberry to make 120
of Goofeberry 122
Ink beft black 151
K
Kidney-Beans to keep for Winter 194
Lemon
Lemon Cream to make 97
Lobfter to fricaflee 1
to pot 2.
to butter 14.
Lamb to roaft 30
Head and purtenance to drefs 31
Leg with the Loin to drefs 32
Ears to drefs 33
Steaks to drefs 28
Mock Turtle to make
34
Moor-Game to pot
54
Maids of Honour
78
Moufe Trap to make
94
Macaroni
102
Mutton to cure for hanging
26
to force a Loin
to boil and roaft
49
a Neck
27
a Loin
27
a Leg
27
a Shoulder
27
Mutton
INDEX.
/
Page
Mutton to hath
39
to roaft as a Haunch of Venifon
5 6
Moon and Stars to make in Jelly
94
Macaroons to make
7 °
Marmalade, of Quinces, to make
I2 5
Apricots
n 9
for Puffs
ix6
Magnum Bonum Plums to preferve
"7
Morel Cherries to preferve
123
Mufhrooms to ftew to keep
130
Mangoes Directions for
*35
Mulled Wine
I 5°
Milk Sago to make
1 S°
N
Nectarines to preferve
HZ
o
Oyfters to pickle
O
3
to ftew
4
to fcollop
4
to fry
14
Loaves
7
Ox Cheek to ftew
21
■
Ox
Ox Palates to ftew 30
Oranges to preferve whole 113
in Quarters with the Pulp and Juice in 114
in Slices 114
Chips 115
Marmalade 116
P
Pickle, Green, to make
India
Ditto for common Ufc
Walnuts
Mulhrooms
Ditto brown
Mangoes
Melons
Onions
Rock Samphire
Barberries
Cabbage
Red Cabbage
Cockles
Currants Red
French Beans
Lemon
Radifh Pods
134
*35 ‘
*37
T 37
138
*39
J 35
*35 .
140
140
141
136 ,
141
144
T 44
J 35
13 1
*35
Pickle
INDEX.
Page
Pickle, Storlhion Buds 135
Codlings as Indian Pickle 136
fmall to pickle 135
Pudding white to make 67
Almond 71
Light Hally 78
Black 80
Ground Rice 80
Goofeberry 81
Tanfy 81
Bread 82
Flour 82
Scalding 83
Plum 83
Hunter’s 8 ^
Sippet 84
Common Rice 83
Blood 85
Brown Bread 85
Peafe 86
• " Potato 87
Sago 87
Orange 8 7
Puff Palle to make 77
another way. 77
Ihort and Icing to it 79
Puffs to make German 86
B b Patties
INDEX.
*
Page
Patties Savoury to make 79
Pippins to flew 89
Pears tt> flew 93
Peafe to ftew 1 o r
Peaches to preferve 1 x 1
Potatoes with Onions to fry 103
Pike to drefs 9
Pork to boil a Leg 28
to roaft a Shoulder 29
Pig to roaft 47
to collar 48
Pettitoes to drefs 48
Head to roll 49
Feet and Ears to drefs 2-
Partridges to make Scollop Shells of 40
to roaft 35
to ftew with red and white Cabbage 53
to pull 61
Pigeons to ftew 37
to ftew with red and white Cabbage 33
t°J u g 5 ?
to roaft 38
for Force-Meat to make 39
Pheafants to roaft 61
Pies, Pork to make 63
Calf’s Head 66
another Way 66
Pies
Piss, Vegetable
Mince
Ditto in a plain Way
Q
Quinces to preferve
R
Rabbits to fricafiee
Rice Gruel
s
Syllabub to make
another Way
Snow to make
-Strawberry Fool to make
Sauces, Quin’s, for Fith
another Way
another Way
Hot Poivracle
‘-old Poivrade
F ob her
Bb 2
P.:ge
88
68
69
124
61
*5*
95
96
96
90
io 5
10 5
1 oh
106
j 07
107
Sauces
Sauces, Oyfter
Page
108
Cockle
108
Anchovy
108
Dutch
109
Onion
109
Shrimp
109
another Way
110
Bread
hi
Strawberries to preferve
120
Stoughton’s Drops to make
148
Spirits of Lavender
149
Sago with Wine
Shrimps to pot
2
to pickle
4
Smelts to bake
5
Salmon to pot
2
to boil
8
to pickle like Sturgeon
6
Scotch Collops to make
3 8
Saufages to make
34
Soles to fry
11
Smelts to fry
12
Soup and Bauille to make
22
Soup, Mock Turtle, to make
*5
Hare
. French
l S
Gravv
16
Soup,
INDEX.
3 oup, Peafe in Winter
Page
16
in Lent
1 7
Green
Lobfter
i8
Cray Fifh
T 9
White
1 9
Onion
W
Carrot
20
Meagre
20
Portable
%Q
T
'Turbot’s Head to bake
7
Tench to ftew
ii
Tongue to cure for hanging
; 29
Roots to ftew
21
to roaft
29
to drefs out of Pickle
29
Turkey to pull
61
to boil
62
to roaft
63
to make Scollop Shells of
40
Trifle to make
95
Tindture for the Gout or Cholic, or any
fudden Complaint of th? Stomach
u
INDEX.
Page
Tindture of Rhubarb
149
V
Veal to drefs
27
Shoulder
28
Loin
28
Breaft
28
Neck
28
to ftew a Knuckle
22
to boil a Fillet
28
to fricando ditto
33
Veal to Mince
39
to hath
40
to do as Curry
3 6
to drefs White
36
to pot
42
to drefs Steaks
37
to make Scollop Shells of
40
to flew a Breaft brown
4 2
to flew a Breaft white
43
to ragoo a Breaft
46
Venifon to roaft a Haunch
55
to hath
56
to pot
56
vinegar, Goofeberry
142
Vinegar
y
i
INDEX.
Page
Vinegar, Sugar and Water J 4 Z
Cucumber . I 4 2
w
Woodcocks to roaft
54
another Way
54
Wigs to make
76
another Way
77
White Almond Butter to make
9 6
Wine Sours to preferve
120
to preferve for Glaffes
121
Wines, Elder
144
Orange
H 5
Cowflip
H 5
Ginger
H 7
FINIS.