THE COl'IPljETE EHGLI3H OOOK ;
or PRiyENT HOUSEWIFE :
Being an entire New Collection of the Most Genteel,
yet least expensive Reqeipts in every Branch of
Cookery and good Housewifery; Together with the Art
of Marketing. And Directions for placing Dishes on
Table for Entertainmentte: Adorned with proper Cuts,
and many other things equally Necessary, the whole
made Easy to the Meane^ Capacity, and far more
Useful to Young Beginners, than any Book of the
Kind ever yet published.
"In cooking Fowll or Flesh, or Fish,
Or any nice, or'jdainty Dish,
?/ith Care peruse this useful Book,
I will make you soon a perfect Cook."
By Catharine Brooke, of Red-Lyon-Street .
London, 1772. J
THE
Complete Englijh Cook 5
OR
PRUDENT HOUSEWIFE.
Being an entire New Collection of Uie Mc)lt
Genteel, yet leaft expenfive Receipts in every
Branch of Cockery and good Houfewifery.
v.i z.
Roasting,
Boiling,
Stewing,
R AG003,
Soups,
Sauces,
Fr IC A5EYS,
Pi es, Tarts,
Puddings,
Ch r esecak es,
Custar ds.
Jellies,
Potting,
Candying,
Col l ar I nc.
Pickling,
Preserving,
Made Wines,&c-
Together with the Art of Marketing.
And Direflions for placmg Di^he§. on Table for
Entertainments; Adorned with proper Cuts,
and many other things equally Necedary.
The whole made Eafy to the Meaneft Capacity, and far more
Ufeful to Young Beginner?,; than any Book of the Kind
ever yet published*
Jrt Looking FvwU or Fhjh or Fijhy
Or any nice, or dainty Dijhy
iVith Care peruj'e tbi\ ufeful Book,
jnake you focn a f erfeCl Cook,
r- — t:- ■ > - ■ - - . -
By CATHARINE BROOKS Red- Lyon- Street.
To which is added.
The PHYSICAL DIRECTORY;
Being near Tw Hun.ircd fafe and certain Receipts for the
Cure of moli; Diforders incident to the Human Body,
A lio the whole Art of Clear-Starchin g Ironing, &c..
The Third Edition, with the Addition or a great va*-
riety of Made Difhe>, &c.
London : Printed for the Authoress,
And Sold by J. Cooke, at Shakefpear’s-head, in Pater-
Nofter-Row.
[Price One Shilling.]
'To prevent Impofitiom, Ladies
are intreated to obferve, That all Co-
pies of this Book, but fuch as are
fgned by the Author efs and Publijher,
are fpurious and an Impojttiou on the
Psibhc,
As ivstnij’i Phmds,
■.It:
c
Sie.
cfiie.
Expi
fowl
inti
tllOi
will
Tic
icnc
lent
vain
Rece
ill.
w
5eg
itfo
tsk
r'
TO THE LADIES.
Ai
^ Q^^Ookery being one the mod necefiary Ao-
' complilhmcnts, required in the fair Sex,
I iinl think 1 need no Apology for the following
I have made it my.
^ .rhief Study, which joined tomy long Pradlice and
^‘^Experience, makes ‘me flatter myfeljf that the fol-
bwing Receipts,, will riot only kxe found txcelUnt
n themfelves, prefer ahU to any Colledlion,
;hough fix times the Price : fer they are fuch as
vill not only fave a Deal of Expence, but much
rime alfo: and will; with a very litile Pradice
•ender.the Reader, what the Title very juflly ex-
Jrefles, viz., a. Complete Englifli Cook and Prii-
H9ufewifc. But lead I Ihouli be thought
'ain in relying on my own Judgment only, I have
lad the opinion o£ feveral profeft Cooks and the
Receipts have met with the Approbation of them
The PhyficaT Dire^lbr, which is added at the
^nd of the Cookery, I may with the greateft Truth.
^ ffirm to be worth double the Price of the Book,
the Receipts are not only fafe and cheap, but
Aich as can be very eaiily procured in any Part of
/ yreat Britain or Ireland, and are what cannot
't^oflibly do the leail harm to the Conftitution, if
iey lliould chance not to have the defired Effed,
hich 1 believe will very fcldom or ne^ver happen,
.ud in order to make it more ufcful for young
eginners, I have addfed the Art of Clear-Starch-
ig, Ironing, &c. And hope as the Book is rated.
: fo low a Price, it will be received according: to
s Merit. ^
muary 25, 1772. C. BROOK &
Red-ijoA-Stiec^
CONTENTS.
D Iredions for roafting Beef, Lamb, Veal,
Mutton, Pig, Poik, Hares, Rabbits, Ve-
nifon, Fowb, &c. Page 5 to
For boiling Beef, Mutton, Lamb, Hams, Tongue'
Poultry, Making Sauces, drefling Greens, &c
15 to 21
For hafhing Beef, Mutton, and for ftevving Veal
Beef, Mutton, Fifh, and for baking, 22to 3^
For making Fricafeys of Poultry, force me^
Balls; fricafeying Lamb, Veal, Poultry j am
for broiling Fifli and Flefli, and frying Oyfters, ,
Veal, &c. and making Tanfies. 31 to 42
For making Piesof Filh, Flefti, Fowl, and Fruit;
alfo for making Tarts, See, 42 105;
For nia'king Puddings of all Sorts 53 to 5I
For making Cakes, Cheefecakes and Cultards 0 1
all Sorts - ' 58^06^ I
For collaring Beef, Veal, Mutton, Eels, rig
Sec, \ i=
For ragooinff Lamb-Stones, Veal, Cock s-Combi .
68 to6j ‘
For potting Fowls, Tongues, Bcef,_&c. 69 to 71 |
For making Soups, Broths,. Gravies and Jeflki
7 1 to 7J
For candying Cherries, Apricots, &c. 77
For Pickling and preferving Cucumbers, French*
■ beans, Mufnrooms, Barberries, &c. 78 to 8^
For making Cowflip Wine, Mead, Goofeberry, ^
Elder, Rafbery, Raihn, and other Wines, 848? 1
For the Genteeh it Made DiHies, &c. 8q to 100
For placing Diihes on Table
The Complete Market Woman,
The PEyfiTal Diredor.
The Art of Clear-ltarching, . 1 25 to
Cs]
Ml
ibiij,'
4
Kei!:,
i;s
THE
Complete English Cook.
P lain and eafy JnJlruSlions for Roast-
ing
For Roasting in General.
^IT^HEN you want any Thing very fmall
▼ ? or thin, make a pretty little brilk Fire,
that It may be done quick and nice ; but if ii
IS a large Joint, let a good Fire be laid to cake,
rake it clear out at the bottom, and when
|om- Meat is half done, ftir up a good bnlk
For roajling Beef. ,
If aSurloin or Rump, youmuftnot fait it.
but lay It a good way from the Fire, bafte it
flutter. Flower it, and keep balling it with its
ow„ 0„pp,^. When .he'^Sn.o.klf ,,
to the fire, u is near enough done.
B If
305667
t 6 ]
If the Ribs, fprinkle them with a little Salt,
half an Hour before you lay it down ; dry and
flour it, then Butter a Piece of Paper very thick
and fallen it on the Beef, but the buttered Side
53- Never fait your roaft Beef before you lay
it down to the Fire (except the Ribs) for that
will draw out, the Gravy.
When you keep it a few Days before you
drefs it, dry it well with a clean Cloth, and
flour it all over, then hang it up where the Air
may come to it.
Lamb ur Mutton.
The Loin and the Saddle of Mutton (which
is the two Loins) and the Chine ^
two Necks) mull be done as the Beef; but all
other Joints of Lamb or Mutton mull not be
papered, and juft before you taken up, dredge
it with a very little Flour, becaufe too much
takes away all the fine Tafte of the Meat.
ST Always take oft' the Skin of a Breaft of
Mutton before you lay it down to the b ire.
For rocjjling^
Tf the Fillet, fluff it with Parfley, Marjoram
and Thyme, a fprig of Savory, alinall Onion,
a bit of Lemon-peel, cut very fmall. Pepper,
bait, Mace, Mutmegs, Crumbs of Bread, tour
Eegs and a Quarter of a Pound of Butter, or
Marrow mixed with a little Flour to make it
ftiff, put half of it into the Udder, and the other
half into the Holes made in the ftefhy Par^
If a Shoulder, make the fame fort of Stuffing
and
1
[7]
and bafle I’t with Milk till half done; then flour
Jt and bafte it with Butter.
If a Breaft, roaft it with the Caul on till it
1 ^ enough, and (kewer the Sweatbread on the
Backfide of the Breaft ; and when it is near
done, take ofF the Caul, bafte it and dredge it
with* a very little Flour. All thefe are to be
lent to Table with melted Butter, and garnifh
with fliced Lemon.
If a Fillet or Loin not fluffed, take care to
paper the Fat, that as little as poflible may be
Jolt. All Joints are to be laid at a Diftance
trom the Fire, till foaked, then nearer the Fire
When you lay it down, bafte it with good But-
ter (except it be the Shoulder, and that may be
done the fame if you like it better) and when
Jt. IS near enough, bafte it again, and dredge it
With a little Flour. . “
For roa/iinga?iQ.
_ Take and wipe it quite dry with a clea™
Cloth, then take fome Crumbs of Bread, a
Piece of Butter, of each a Qiiarerof a Pound ;
Parfley, Thyrne, Sage, Sweet-marjoram, Salt,
Pepper, and Nutmeg, wiih the Yolks of two
Pggs ; mix them together, and, few it up in
the Belly, and then fpit it; flour it very thick,
and lay Fi,., taking yj;
Fire burns well at both Ends, or hang a flat
Iron in the middle of the Grate, till it does •
continue flouring it till you find the Crackling
hard ; then wipe it clean with a Cloth wetted
in Salt and Water, and bafte it with Butter,
hen the Gravy begins to run, put bafocs in.
. -^2 the
[ 8 ]
the Dripping pan to receive it. When you
find it is enough, take about a Quarter o a
Pound ot Butter, put it into a coarfe clean
Clothe and having made a clear briik
the Pig all over with it, till the C^rackling is
quite cri/p, and then take it from the hire. Cut
ofF the head, and cut the Pig in two down the
Back, then take out the Spit j and living cut
the Ears ofF, place one at each End, and
alfo cut the head in two, and place one at each
Side, and ferve it up with fome good beet Gra-
vy, mix the Gravy from the Pig, and the
Brains bruifed, and a little dried Sage (bred
Fmall ; pour all tbete together into the difli and
ferve it up.
For roa fling Pokk.
Obferve, if Pork is not well done, it is very
unwholefome, it being very apt to furfeit.
The beft way of roafting the Leg is to par-
boil, then take ofF the Skin and lay it down,
bafle it with butter, then take a little Pepper
and Salt, a little Sage fhred fine, a few Crumbs
of Bread, and a little Nutmeg j throw thefe
all over it all the time it is roafting; then put
a little drawn Gravy into the Difh with the
Crumbs that drop from it- Some
Knuckle fluffed with Sage and Onion fhred
fmall, with a little Pepper and Salt, Gravy and
Apple-fauce to it; this they call a Mock
Goofe. The Spring or Hand of Pork, if very
young, roafted like a Pig, csts very well, other-
wife it is beft boiled. The beft way to drefs
Pork Grifkins is to roaft them ; bafle them with
Butter
[9 ]
p Butter and Crumbs of Bread, Sage, and a little
Pepper and Salt ; the ufual Sauce to thefe is
Muftard 5 but fome like them better broiled.
, The Sparerib fhould be bailed with a little bit
•jjjj of Butter, a very little Hour and fome Sage
. fhred fmall, and ferved up with Apple-fauce.
When you roaft a Loin, take a {harp Pen-
knife, and cut the fkin acrofs, to make the
I ^ Crackling eat the better. The Chine you need
not cut at all,
A roajllng a Leg ^Mutton with Cockles,
elic Cockles, then roaft it;
and garnifli with Horfe radifli.
For roafting a Leg of Mutton with Oyfters.
T ake a Leg that has been two or three days
•uiff I’l^tchered, and ftufF it all over with Oyfters,
. then roaft it, and garnifti with Horfe-radilh^
iot roajling Mutton Venifon Falhion.
y ^et a fat Hind-quarter of Mutton, and cut
the Leg like a Haunch of Venifon, then rub it
4i Salt-petre, and hang it in a moift
opt ^wo Days, wipeing it two or three
a Day with a clean Cloth ; then put
in.to a Pan, and having boiled a Quarter of
^ an Ounce of All-fpice in a Qiiart of Red Wine,
pour It boiling hot over your Mutton, and co-
clofe.for two hours; then take it out.
It, lay it .to theiLirev ai>d c nftantly bade
^ wi^ the lame Lit^Uor and Butter. If you
iif Fire, and your Mutton not
.very large, it will be ready m an Hour and a
liiit; ‘ ^ 3 half.
i :
[ 10 ]
half. Then take it up, and fend it to Table
with fome good Gravy in one Cup, and Iweet
Sauce in another.
Forroa/ling a Hare.
Lard it, fpit it, and while it is roafling,
bafte it with Milk or Cream, ihenferve it with
thick Claret Sauce.
I
Another Way.
Take the Liver of a Hare, grated Bread,
fomeKat Bacon, a Shalot, an Anchovy, a little
Winter-favory, and a little Nutmeg ; beat all
thefe into a Pallc, and put them into the
Belly of the Hare ; bafte the Hare with ftale
Beer, put a little bit of Bacon in the Pan, when
it is half roafted, bafte it with Butter. For
Sauce take melted Butter, and a little bit of
Winter-favoury.
Another Way.
Make a Pudding of grated Bread, and the
Heart and Liver parboiled and chopped fmall,
with Beef-fuet and Sweet- herbs, mixt with
Marrow, Crearn, Spice, and Eggs ; then few
up the Belly and roaft it. When it is roafted,
let your Hare be ferved up with Cream, Gravy,
or Claret.
Forroejiing Rabbits.
Put them down to a moderate Fire, and
bafte them with Butter, then (iredge them with
Flour, Tht n melt fome good Butter, and hav*
ing
by
[ II J
['A ing boiled the Livers with a Bunch of Parfley,
he chop them fmall, put half into the Butter,
and pour it into the Difh and garnifh it with
the other Half.
French Sauce for Rabbits.
itn Onions minced fmall, fried, and mingled
with Muftard and Pepper.
For roa/iing a Haunch 0/ Venifon.
iBffi Firft fpit it, then take a little Wheat Flour
,aliE and Water, kneed and roll it very thin, tie it
beat! over the fat Part of the Venifon with Pack-
ntoi thread: if it be a large Haunch it will take
itbl four Hours roafting, and a middling Haunch
iijfii three Hours ; keep bafting all the Time you
r. ! roaft it ; when you Dirti it up, put a little
le \jL\ Gravy in the Difli, and fweet Sauce in a Bafon,
Half an Hour before you draw your Venifon,
take off the Pafte, bafte it> and let it be a ligJit
Brown,
aiiii
For roajiing a Tongue or Udder,
iitii Parboil your Tongue or Udder, then flick
ten or twelve Cloves in it, and whilft it is
pjk roafting, bafte it with Butter. And when it is
(jfjf ready, take it up, and fend it to Table with
fome Gravy and fweet Sauce.
For roafiing a pickled Neat’s Toungue.
Firft foak it, then foil it ’till the Skin will
,0 peel ofF, and then Skin it, and flick it with
jjln Cloves, about two Inches afunder, then put
i ' it
[ 12 3
it on a Spit, and wrap a Veal Caul over
roaft it till it is enough : then take oft ti^
and juft froth it up, and ferve it in a Dim with
Gravy, and fome Venifon or Claiet Sauce in
a Plate, garnifti it with Rafpings of Bread
fifted, and Lemon fliced.
For roajiting a Calf’s Liver.
Lard it well with large Slices of Bacon,
faften.it on the Spit, roaft it at a gentle Fire,
and ferve it up with good Veal Gravy,, or
melted Butter.
To roll a Bread: of Mutton;
Firft Bone the Mutton, then make afavoury,
forced Meat for it, and wafh it over with the
Batter of Eggs; then fpread the forced Meat
on it; roll it in a Collar, and bind it with
Packthread ; then roaft it : put under it a Re-
galia of Cucumbers.
Obferve in roafting Poultry.
That if your Fire is not very quick and
clear when you lay your Poultry down to roaft,
it will not eat near fo fweet, or look fo beauJ*
tiful to the Eye.
For.roajltng Larks.
Let them be trufied handfomely on the Back,
but neither draw them nor cut ofF their Feet,
Lard them with fmaill Lardoons, or elfe fpit
liieni on a wooden Skewer, with a fmall Bit
of Bacon between them ; when they are neat
roafted
iMif
anl
0
mad
On
the
of.
Lai
wh
tk.
till
roa
Ea-
ill
'in
yc
it
a
S?
it
g
h
n
[ 13 J
^’^’toafted enough, drudge them with fins Salt’
fine Crumbs of Bread. When they are
“'^ready, rub the Uifh you defign to fervc them
with a Shalot, and Terve them with a* Sauce
^'wade of Claret, the Juice of two or three
Oranges, and a little fhred Ginger, fct over
the Fire a little while, and beat up with a Piece
of Butter.
You muft ufe the fame Sauce for broiled
^•^^Larks, which you muft open on the Breafts
^l^iwhen you lay them on the Gridiron.
F^r roa fling a Woodcock.
Trufs your Woodcock, and draw it under
to-the leg, ta. e out the bUter Part, and lay it in
witi:theGuts again. Whilft the Woodcock is
:e(ll roafting, bafte it with Butter, put under it an
i( Earthen difh with a Slice of toafted Bread
itiuh it, and let the Woodcock drop upon it;
your Woodcock will take about haif an Hour
in roafting, if you have a brift Fire, When
youdifti k up, lay the Toaft under it, and fervc
liciiit up with Sauce made of Gravy and Butter,,
tor a little Lemon, a SpoontuI or two of Red
iite Wine ; and pour a little over the Toaft.
For roajiing a Turkey.
7'ake half a Pound of Suet, a little Pardeyj
e& Sweet- marjoram. Thyme, a Sprig of Wrnter-
irfjfavory, a bit of Leragn-peel, half a Nutmeg
Jiei grated, a little Mace, a little Salt, cut your
]ali Herbs very final!, chop them as fmaJl as poftible,
rfp! and mix all together with three Eggs, and as
foai much grated Bread as will make it of a pro -
r 14 1
per Confiftence ; then fill the Crop of youi ^
Turkey with it, paper the Brcaft, and lay it
down at a good Diftance from the Fire. When
the Smoke begins to draw to the Fire, and it
looks plump, bafte it again, and dredge it witi
a little -Flour. Soon after take it up, and fenil
it to Table with fome ftrong Beef Gravy ; gar
1
nifh the Difh with Lemon.
Or, you may make the following Sauce;
take a little White Gravy, Catchup, a few
Bread Crumbs, and a little whole Pepper, let
them boil well together , put to them a little
Flour, and a Lump of Butter, which pour upon
the Turkey. You may lay round your Tur-
key forced Meat Balls. Garnifh your difli as
before.
tlie
[itii
litii
1
wl
tin
iof
For roqfltng a Goose*
Chop an Onion and Sage fm all, mixed with
fome Pepper and Salt, and a^bit of Butter, and
put them into the Goofe’s Belly^ then fpit it,
finge it with w hite Paper, dredger it with a little
Flour, and bafte it with its own Drippings
When it is enough (which is known by the
Legs. being tender) take it up, and pour thro’
it fome good Beet Gravy, and ferve it up in
the fame Difli, and Apple-fauce in a Bafon.
wil
alx
h
h
l-vi'i
W
T
li
ffC
El
an
good Sauce for Teal, Mallards, Ducks, ijn-
Take a quantity of Veal (iravy, according
to the Bignefs of your Difli of Wild Fowl,
feafoned with Pepper and^Salt ; fqueeze in the
Juice of two Oranges, and a little Claret.
This will ferve ail forts of wild Fowl.
Plm '
V
1
and eafy lnJirui^imiJ‘^r '^Qi\mg
-< ■
O U muft put all frefli Me^t irito the Wa-
^'^1': Jl ter boiling hot, and your [alt, ^eat when
he Water is quite cold, unlefs-you apprehend
‘?^’t is hot falted quite enough ; for ,t,h| gutting
“Mt into hot Water, ftrikes in the Salt. •'
Lamb, Veal, and Chickens, boil mu cl)
>f®^Whiter in a Linen Cloth, with a little A^ilk'in
poufihe Water.
p] ..Qbferve that the Time fufficient for dreffing
3 UI id ifferent Joints depends on their Size. A Leg
)f Mutton, of about feven or eight Founds,
m\\ take two Hours boiling. A young howl
ibout half an hour. A middle-fize Leg of
nitriLamb about an Hour and a quarter. A thick
ButlcPiece of Beef, of twelve or tourte.en Pounds,
birwill take about two Hours and a half after the
W'hWater boils, if you put in the Beef when the
DrifWater is cold ; and fo in Proportion to the
iWiil^Thicknefs and Weight of the Piece ; but all
pkind of VicSlual take fomewhat more Time in
eiifrofty Weather. Upon the whole, the belt
iBiixRule to be obferved is, to allow a Charter of
an Hour every Pound, when the Joint is put
iQcbiinto boiling Water,
acco.".
:y f: For boiling a Leg of Lamb, with the Loin
,2eiii fried about it.
j Cir Boil the Lamb, and lay it in the Difli, then
pour a little Parfley and Butter over it 5 and
■ I lay
[ i6 ]
lay your fried Lamb rauixl it ; cut feme Afpj
ragus the Bignefs of Peafc> boil them Green
and lay them round your Lamb in S[:>oo'nfu!5|
and garnifli the Difli wkh Crifp Parfley,
A Leg ^ Lamb, boiled with Lhickens round 't
Whe;i your Lamb is boiled, pour over it Par.
fley and Butter, lay your Chickens round you:
Lamb, and pour over your Chickens a littk
white fricafey Sauce, Garnifli your Difli wit:
Sippets and Lemon.
k
ii
T
\
S
f:
1
To boil PiCKLE-PoRK. >
Firfl wafli your Pork, then ferape it Clean ^
and put it in the Pot when the Water is cold, *
and boil it till the Rind is tender. ^
For boiling ^ Ham.
Lay one about fixteen Pounds, into cole
Water two Hours, then wafti it clean, and Ii
boil it very flow the firfl: Hour, and very brill v
an Hour and a half more. Then take off ths t
Rind, and fprinkle it over with fome Rafping ^
of Bread But fome who are very curious will j
wrap it up in Hay, before they put it into the i
Copper, in order to make it look red.
To boil a Tongue.
Lay a dried Tongue in warm Water for k ^
Hours, then Jay it three Hours in cold Water ^
Then take it out and boil it three Hours whicl ■
will be fufficient. If your Tongue be juft on: ^
of Pickle, it mull lay three Hours in coU ^
Water, and then boil it till it will pceU
r 17 ]
**1 boiling a Goos*.
n(i Seafon your Goofe with Pepper and Salt for
ipoK four or five Days, then boil it about an Hour :
fc, and (erve it hot, with Cabbage, Carrots,'
Turnips, or Caulliflowers, tolled up with
tism Butter.
For bii ling ‘KASm’TS.
tws Trufs them for boiling, and lard thetn with
UKi Bacon; then boil them quick and white, f'or
ill Sauce take boiled Liver, and flircd it with
fat Bacon ; tofs thefe up together in firong
Broth, white Wine Vinegar, Nutmeg, Mace,
and Salt; fet Parfley, minced Barberries, and
leitC drawn Butter. Lay your Rabbits in a Dilh,
ittri arid pour the Sauce all over them. Garnilh it
with lliced Lemon and Barberries.
For boiling Rabbits with Sausages.
Take a Couple of Rabbits, and when almoll
boiled, put in a pound of Saufages, and boil
with them , when done enough, difli the Rab-
bits, placing the Saufages round the Difli
with fome fried llices of Bacon. For Sauce’
put Muftard and melted Butter beat up together
in a Cup, and ferve them hot. “
For boiling Pigeons.
StufFyour Pidgeons with fweetHerbs,.chop.
S’ Spice, and
Egg; then boil them m ftrong
f . P Vinegar, Mace and Salt!
ki;i 5 \“rl ey, minced Barberries, and drawn
j i, Butteri lay your Pigeons in the Dilh, and pour
C it
it all over them: gam J with fliced Lemon
and Barberries.
F., w„.ij
Take four or five Chick . , y
out the Breaft-bone; wafh hem, ;
cut off the Heads and Necks, tie
N^kU and boil them in M.ik and Wa cr,
and ahttle Salt, about five bt
T hey are better for being killed the In g
fore you ufe them.
For makirn Sauce to the Chickens. ^
Boil the Necks, Livers, and
Water, and when they
the Gravy, and put a Spoonful of Ob iter p
o'.: b .hcLivers fmall, mix . 0»-
“v and rob .hem .h.o’ a Hair-C.v= with th
B^ck of a Spoon ; then put a Spoonful o\
Cream to it, a little Lemon and Lemon-p
grated ; thicken it up Cream!
Let your Sauce be no thicker tha »
oour it upon the Chickens. Garnifh the Dilh
with Sippets and Mufiirooms, and Slices
Lemon.
For boiling a Turkey.
Draw and trufs your Turkey, cut o
Feet, ai.d cut down the Breaft bone with a
Knife ; then fow up the fkin again : Itutt
Breaft with the following Stuffing.
[ ]
Am
For making Stuffing ^ Lolled Turkey.
Boil a Sweat-bread of Veal, chop it fine,
with a little Lemon-peel, a Handful of Bread-
crumbs, a little Beef- Suet, Part of the Liver, a
Spoonful or two of Cream, with Pepper, Salt,
hicb Nutmeg, and two Eggs : mix all together, and
fluff your Turkey with Part of the Stuffings
jlsil« \yQ boiled or fried to lay round it j
bi! dredge it with a little Flour, tie it up in a
Cloth, and boil it with Milk and Water: if
lib the 1 urkey is young, an Hour and a Qiiarter.
will do it.
For making Sauce to a boiled Turkey.
Take a Pint of Oyflers, two or three Spoon-
izari fuls of Cream, a little Juice of Lemon, a little
fmall white Gravy, and Salt to your Tafte,
ler:' thicken it with Flour and Butter, then pour
iiu it over your Turkey, and ferveit up; lay round
your Turkey fried Oyflers, and the forced
looni- Meat. Garnifh your Difli with Mufhrooms,
eiro^; Oyflers, and Slices of Lemon,
For boiling Brockala.
0 Strip off all the little Branches, till you come
NjRS to the top one, then take a Knife and peel off
all the hard outfide Skin, which is on the Stalks
and little Branches, wafli them, put them in a
Stew-pan of Water with fome Salt in it ; when
t of it boils, and the Stalks are tender, it is enough j
g ir; then fend it to Table with Butter in a Cup,
jlii The French eat Oil and Vinegar with it.
C 2 For
[ 20 3
For boiling CaRRoTS.
them into a P
ter over them
rots, Half an
If they are young opring ^ar-
Hour will boil them ; if laige an
Hour ; but old Sandwich Carrots will take
two Hours.
To drefs Spinage.
Take care to pick and wath it very clean;
put it in a Sauce- pan, that will juft hold it,
throw a little Salt over it, and cover the Fan
clofe. Don’t put any Water in, but (hake the
Pan often : as foon as you find it covered
with its own Licjuor, and is tender, it is
done; then fqueeze it well between two
clean Plates, and ferve it up with Butter in a
Bafon.
Forhoillng Sprouts and Cabbages.
All Sorts of Sprouts and Cabbage, muftbe
boiled in a great Deal of Water. Always throw
Salt into your Water before you put your
Greens in. When your Stalks are tender, or
fall to the Bottom, they are enough ; then take
them off, befoie they lofe their Colour
For hoiUng Caulliflowers.
Takeoff all the green Part, and cut the
Flowers into four Quarters, and lay them into
Water for an. Hour; then put the Caulli-
flowers into feme boiling Milk and VV ater, and
be fure to fkim the Sauce-pan well. When the
[ 21 J
Stalks are tender, take them carefully up,
icji and put them into a Cullender to drain; then
ini difh them, and ferve them with melted Butter
cdl in a Bafon.
mjCi
h(t{.
For boiling French Beans.
filU String them, then cut them in two, and after-
wards acrof's. Lay them into Water and Salt,
and when your Pan boils, put in fome Salt and
the Beans ; when they are tender they arc
enough ; they will be foon done. Take care
lyj they don’t lole their fine green. Lay them in
a Plate, and ferve them with Buttef in a Cup.
U;
For lolling Aspai^agu^.
Scrape all the Stalks very carefully till they
look white, then cut them all even alike, and
tie them in little Bundles, then throw them into
a Stew-pan of boiling Water, put in fome
Salt, and let the Water keep boiling: and
when they are tender, take them up ; then
, ^ make a Toaft and dip it in the Afparagus Li-
L quor, and lay it in your Difli : Pour a little
Butter over the Toaft, then lay your Afparagus
on the Toaft all round the Difh with the white
Bottoms outward. Put your Butter in a Bafon,
, and fend it to T able.
For boiling Artichokes.
Wring off the Stalks, and put them into the
Water cold, with the Tops downwards, that
all the Duft and Sand may boil out. When
the Water boils, an Hour and a Quarter will
For
, I'-
Mi
For keeping Meat hot.
Set the Difh over a Pan of boiling Water,
cover the Dilh with a deep cover to as not to
touch the Meat, and throw a Cloth over all.
This Way will keep your Meat hot a long
Time, and it is better than over-roafting and
fpoiling the Meat. The Steam of the Water
keeps the Meat hot, and does not draw the
Gravy out, or dry it up; whereas if you let
a Difli of Meat any Time over Chaffing-Dilh
of Coals ; it will dry all the Gravy, and fpoil
the Meat.
Diredlions for Hajfmg, Stewing
Baking, &c.
Hashing.
For hajhing a Calf’s Head.
S LIT your Calf’s Head, cleanfe and half-
boil it, and when it is cold, cut it in thin
Slices, and fry it in a Pan of brown Butter:
then put it in a Stew-pan over a Stove, with a
pint of Gravy, as much ftrong Broth, a Quar-
ter of a Pint of Claret, as much white Wine,
and a Handful of favoury Balls, or^ three
ihrivelted Palates, a Pint of Oyftcrs, Cocks-
combs, Lamb-ftones, and Sweat-breads, boil-
ed, blanced, and fliced, with Mufhrooms and
Truffles j then put your Ha(h in the Difh, and
the other Things, fome round and fome on it*
Garnifh the Difh with fliced Lemon.
A
[ 23 J
yf Plainer Way than the lafl.
MS After flicing and frying it as before, take
.wa feme ftrong Gravy, a Gill of red Wine, a few
« Sweet-herbs, a little Lemon peel, and fome
w; Spice ; tofs it up with a little Butter, and ferve
JtJL It to Table.
Por hajhing Beef.
Cut fome tender Beef into Slices, and put
if)® them in a Stew-pan, well floured, with a Slice
fc of Butter over a quick Fire, for three Minutes,
anil and then add a little Water, a Bunch of Sweet
Herbs, fome Lemon-peel, an Onion, or a little
Marjoram, with Pepper, Salt, and grated
KD Nutmeg; cover them clofe, and let them ftew
nil they are tender; than put in a Glali of
ite? ^l^ret, or ftrong Beer and ftrain your Sauce,
ferve it hot, and garnifti with Lemon fliced
and red Beet- root. This is a very good Difh.
D. 1^0’' hafliing a Leg of Mutton,
jdi _ Half roaft a Leg of Mutton, and when it
itiii IS cold cut it in thin Pieces as you would do
jjc any other Meat for hafhing, put it into a Stew-
pan, wnh a little Water or fmall Gravy, two
or three Spoonfuls of red Wine, two or three
jjU: Shalots, or Onions, and two or three Spoon-
5 ,i) fuls of Oyfter-pickle ; thicken it up with a
TA n ferve it up, Garnifti your
Difti with Horfe-radilh and Pickles,
x®:: , ‘io a Shoulder of Mutton the fame
)il' o^*y boil the Blade-bone, and let it lie
in the Middle.
For
[ 24 ]
For hajhing p[°"es and
Cut vour Mutton into Imall t'leces, an
then take about Half a Pint of Oyfters an
after waHung them in Water, put them m the
own Liquor in a Sauce-pan, with fome whole
Pepper, Mace, and a little bait: When the,
have flewed a little, put m ^ Spoonfu o
Catchup, and an Anchovy, or pickled Walnut
Liquor, fome Gravy or Water ; then put i»
vour Mutton, and a Piece of Butter rolled in
hlour ; let it boil up till the Mutton is warm
through, then add a Glafs of Claret; lay it
upon Sippets, garnifhed w'ith fliced Lemon ot
Capers, and if you pleafe fome Mufhrooms.
Another Way of hajhing Mutton, any jd
Meat.
Take a little whole Pepper, Salt, a fe«
Sprigs of Sweet, herbs, a little Anchovy, oni
Shalot, two Slices of Lemon, and a litw
Broth or Water; let it flew a little, an
thicken it w'ith burnt Butter. Serve it wm
Pickles and Sippets.
Stewing.
For ftewing a Rump of Beef,
Take a fat Rump of young Beef, lard th:
lower Part with fat Bacon, and cut the rag*
end, and fluff the other Part with flircd Par-
fley ; put it into your Pan, with a Quart Cn
red Wine, two or three Quarts of Water, two
or three Anchovies, a little whole Pepper, ai
a Bunch of Sweet-herbs, an Onion, two
thi
[■25 ]
three Blades of Mace j flew it over a flow Fire
five or fix Hours, turning it feveral Times in
the flowing, and keep itclofe covered; when
hemir your Beef is flewed enough, take the Gravy
jjJJ'^Trom it, thicken Part of it with a Lump of But-
Wb ter and Flour, and put it upon the Dilh with
Wihe Beef, Garnifli the Difh with Horfe-radifh
W' and red Beet-root. There muft be no Salt
^^«!i;upon the Beef, only Salt the Gravy to your
itterra^Tafte.
ittoniii You may flew Part of a Briflcet, or an Ox-
Claret; Cheek, the fame Way.
:e(iLeffi
link For flawing Beef-Collops.
Take feme raw Beef and cut it in the fame
l,^r^?Manner as you do Veal for Scotch ColJops ;
jay it in your Pan with a little Water, put into
, Salt, it fome Pepper and Salt, fome Marjoram pow-
Aneb’^cred, a Gill of W’hite Wine; a flice or two
anilrof fat Bacon^ and fome flour’d Butter; then
a liput it over a quick Fire for a little I'ime, till
Serve covered with Gravy, and you may put in a
little Catchup; ferve it hot, and garnilh with
diced Lemon.
Beef. Por Jiewing Ducks whole.
Draw your Ducks, and wafti them clean,
put them into a Stew-pan,, with ftrong
tlilliruOJ’oth, Anchovy, Lemon-peel, whole Pepper,
1 Onion, Mace, and red Wine ; when well
• ^ Piece of Butter, and fome
,pepp;?^^^cd Bread to thicken it; lay force Meat-
j j]j3alls, and crifped Bacon round them. Gar-
iifh with Shalots.
For
boileJ
Take fome Veal, ot ■ t ^
er raw; cut k into thick
juft to cover them^'l^^e^ ^ ^
luSeTImolpeel, a?d fweet Marjoram ; arJ
when they are ftewed near enough, put a it
tic Muftijoom Gravy into the |
of white Wine, a little Lemon-juKe, andletii
flew a little longer ; then ftrain off the Liquot
and you may put fome pickled Muftiroorasm
”he S °u«%nd thick™ ;o„, S«u« wKh C,»
or Euttet tolled lit Flour. G*™* “
Lemon or Orange, and fried Oyfters.
|ii'it
Ug
Fer jewing Pigeoss.
Seafo'n and ftuff your Pigeons, A^t the Brea
Bone, andtrufs them up as you wouW :
baking, dredge them over with a little Ho .
and fry them in Butter, turning ‘bem round J
all Sides be brown ; then put them ^to abte*
, pan, with as much brown Gravy as vvillcott
Them, and let them ftew till they are done , tM
take Part of the Gravy, an Anchovy, Ime i
fmall Onion, or a Shalot, a little Catcho|
imaii v>»iiiuii5 pjji
and a little Juice of Lemon for Sauce ;po
m tore
ana a iiuic ir rr“B •
over your Pigeons, and lay round them tous
Meat-balls and crifp Bacon. GarnilhyoiT
Difh with Lemon and crifp Parfley. |
»1(
Pi's;
For Jiewing a Ntci, Rump, or Leg e/ Mutts
After breaking the Bones, put them in a
with a little Mace, Salt, and whole Pepper
Anchovi
Anchovy, a Nutmeg, a Turnip, two Onions,
. little Bunch of Sweet-herbs, a Pint of Ale,
y I Quart of Claret, a Quart or two of Water,
nd a hard Lruft of Bread ; flop it up, and let
flew five Hours, and ferve it with Toafts and
jj.he Gravy, You may do an Ox-cheek in the
Manner.
fin Forjlewing Mutton Chops.
'Y Cut them thin, take two Earthen Pans, put
over the other, lay them between, and
jl^j^urn brown Paper under them.
For ftewing a Pig,
Firfl: roaft the Pig till it is hot; then takeoff
“le Skins and cut it in Pieces ; then put it into
Stew-pan, with good Gravy and white Wine,
^me Pepper, Salt, Nutmeg, and Onion, and
' ^ little fweet Marjoram, a little Elder Vinegar,
fome Butter, and when it is ftewed enough
it upon Sippets, and garnifli with iliced
emon.
la
themrs
For fleunng Rabbits.
. Cut them into Quarters, then lard them with
ePhetty large Lardoons of Bacon, fry them, and
lit^'^Stthem in a Stewrpan, with ftrong Bioth,
Sau«- hite Wine, Pepper, Salt, a Faggot of fweet
pfj^erbs, fried Flour, and Oiangc,
For ftewing <7 (' arp .
, Take half Claret and half Gravy, as much
eir) will cover your Carp in the Pan, with Mace,
’^'®.hole Pepper, a few Cloves, tvyo nncho\ ies,
a little
' ii
* *.''1
s i li '
" ’ll!', '
.1
r|!:
I 'll
ImI
^ K 1
mi
t 28 3
a little Horfe-radifli, a Shalot, Oniotij
a little Salt ; when the Carp is enough, take
it out, and boil the Liquor as faft as poilibic
till it be enough to make Sauce ; Hour a
Bit of Butter, and throw into it ; fqueezeth
Juice of one Lemon, and pour it over ih
Carp.
For flevuing Trout.
Wafh a large Trout, and put it in a Pao
with white Wine and Gravy, then take two
Eggs buttered, fome Salt, Pepper, Nutmef.
and Lemon-peel, fome grated Bread, andi
little Thyme; mix them all together, and p.
in the Belly of the Trout , then let itftewi
Qiiarter of an Hour, and put a Piece of Bu:
ter into the Sauce ; ferve it hot, and garnit
with Lemon fliced.
For Jlewing Cod.
Cut you Cod in thin Slices, and lay itatt|
Bottom of your Pan, with half a Pint of wbl
Wine, a Pint of Gravy, and fome Oyfters ar
Liquor, fome Pepper and Salt, and a IM
Nutmeg, and let it ftew till it is near enouglii
then thicken it with a Piece of Butter rolled r
Flour ; let it ftew a little longer ; ferve it hc>;
and garnifli with Lemon fliced.
For Jlewing Oysters.
P'irft wafh them in clean Water; then
on a little of their own Liquor, Water,
white Wine, a Blade of Mace, and a Iki
whole Pepper ; let it boil very well, then p;
[ 29 J
Oni» in your Oyfiers and let them juft boil up ;
then thicken them with the Yolks of two tWs
^ a Piece of Butter, and a little Flour, beat up
very well : thicken it, and fervc it up with
Sippets and Lemons.
)ur h
' For ftewing Pike.
Scale and clean a large Pike, feafon it in the
)T, Belly wiih a little Salt and Mace, fkewer it
putiti round, put it into a deep Stew-pan, with a
,tlon Pint of fmall Gravy, a Pint of red Wine, and
'W*' Blades of Mace, fet it over a
dBiHt Stove vvith a flow Fire, and cover it up clofe •
Djetln, B ftewed enough, take Part of the Li-
talet quor, put to ittwo Anchovies, a little Lemon-
aPiB ftired fine, and thicken the Sauce with
|iot,iii Butter ; before you lay the Pike on the Dilh
turn ,t with the Back upwards, take ofF the
Skin and ferve it up. Garnifh the Dilh with
Lemon and Pickles,
For flewingT^^nc-a.
walh the
faPifliJ
“ into a Stew-
Salt, a
wSp. Lemon-peel, and
=n<uick t5 ?no ’ it
quick till enough ; then ftrain off fame ot the
' ri r Wine!
ITa Liquor, or Mulhroom Gravy
Ml K 1 <^y«e,s orohrin js-
Wkr”* together, and tofs them up with thfck
w "'g i" I'r/’ t™ol;
^ Baking
Baking.
For lakmg Herrings.
Put fifty Herrings into a Pan, cover th»m
with two Parts wfter, and one 1
Ti h a good Deal of All- fp>cc, fome Cloves,
Bunch of fweet Herbs, and few Bay- leaves, an
two large Onions, tie them down c^e, and
bake them ; when they come out of the Oven,
heat a Pint of red Wine fcalding hot, and put
to them, then tie them down again, and
them ftand four or five Days before you open
them, and they wi’l be very fine and hrm.
For making Ginger-Bread.
Take half a Pound of brown Supr, a
Pound and a half of Treacle, two Eggs beaej
one Ounce of Ginger beaten and . of
Mace, Cloves, 'and
half an Ounce, beaten very fine ; Conan
feeds and Caraway-feeds, of each half
Ounce ; two Pounds of
all thefe together, with as much Hour as
knead it into a pretty fliff Palle, then rolU
andcu, i.'in,oCh.. F«™ ,o" P«
Bake it in a quick Oven on I in i'lates ,
little Time will bake it.
\
For haling Beef the French aj.
Firft bone, and take away the bkimj.-
Sinews, then lard it with fat Bacon, U >-
your Beef with Cloves, Salt and Pepper, t ^ |
it uptight with Packthread, and putit'.n” i
Earthen Pan, fome whole Pepp^, an Un
ftuck with ten Cloves, and put at Top a bun^
r 31 j
of fweet Herbs, two or three Bay-leaves, a
(garter of a Pourid of Butter, half a Pint of
Claret or white Wine Vinegar; cover it clofe,
bake it four or five Hours ; lerve it hot with
its own Liquor, or ferve it cold in Slices, to
be eat wtth multard and Vinegar.,
For baking a Caif’s HfiADi
Firft wafli and clean, then halve it, and beat
the Yolk of three £ggs, and rub it over with
a Feather on the Outfide, then take feme
graced Bread, fome Pepper, Salt, and Nut-
raeg. Lemon-peel grated, with fome Sage cut
Imall ; then flrew this Mixture over the Out-
udeofthe Head, and lay it in an earthen Difh,
and cover the Head with fome Bits of Butter •
put a little Water in the Difli, and bake it in
a. quick Oven, and when you ferve it, pour
over It fome ftiong Gravy, with the Brains firft
boiled and mixed in it. GarniQi with Lemon.
if you don’t like Brains in the Gravy,
put them in a Plate with your Tongue.
cover:
neCloi
/nci
oftk(
;bo(,ii
lyiM'
jamlii':
READ.
m Sf
an«£^
a)l IT
cacii ■■
' Dielri
vFiovi'
fn^For making Fricaseys, Broiling,
Frying. *
tfieJ* Fricaseys.
“f CHiqKENS.
epf' lt 1 T half boil your Chickens, lakethem
i p(i._ up, then cut them in Pieces, and-put them
a Frying-pan, anH fry them in Butter, then
rf ■ D 2 take
i,;
(
1 ii ■;
'si'.
hV;
\ ! .
nili;
\ti
irlli
S’
lot tViefe. with two or tnree ^
on a flow Fire, and boil it up ; th^en beat it up (■
»i,h Butter and Eg8V‘'l'V;l^'* ’!|1 !!.'
,,n„,s;”nrfny;u.KrK'"”;
your t^mcKens m, <“*“ . ■ , , j,
lether, lay Sippets in the Dift,
with fliced Lemon and fry d Parfley.
For mnklng a brown Fiicafev of Chickens.
Skin them firft, then cut them in
fry them in Butter or Lard ; when they are
fry’d take them out, and let them dram; then
make Force-meat Balls, and fry them ; then
i-
n'r;e,^rKu.Tj?gs:np^
them up together. Garnifti with fry
,Ss, dipped in Butter, or ParHey ftyJ. «
fliced Lemon.
For frkofeying Calves Feet ttto.
Boil the Feet as you would do for eating,
then take out the Bones, and cut them m t^
Jit them into a Stew-pan, with a .tBe wh '
Gravy, and a Spoonful or two of white Wine,
take the Yolks of two or three Egf
three Spoonfuls of Cream, grate a
meg and Salt, with a Lump of Butter, iha
H
K
r,
your Difli with
f 33 J
-all well together. Garnifli
d k Lemon and Currants, then fervc it up.
)tOTlT Por ?nakin^ a brown Fricafey of Rabbits,
ivies, 4 Cut your Rabbits into fm all Pieces, then fry
[\ta: them in Rutter over a quick Fire; when they
ck,JM are fry’d take them out of the Butter, and
upvd heat them in a Stew-pan with a little Nutmeg,
and let Flour and Butter; then take it up, and put
:y, a few Bread Crumbs over it, feafon’d with
Lemon-peel, Parfley, Thyme, and a little Salt
fQ&and Pepper^ Garnilh^with crifp Parfley.
nPiecci,
a white Fricafey of Rabbits,
lirain; Halt boil a couple of young Rabbits, and
tbemi ^^ey are cold cut them in fmali Slices ;
loioriithen put them into a Stew-pan, with white
^ Onion, a fmali Anchovy, (hred
et,fo®' and Lemon-peel; fet it over a Stove.
It have one boil; then take a little
EggSj a Lump of
:ens Parfley, and a little Juice of
. {Lemon, put them all together into a Stew-
lleyfryP^^*^’ snd fhake them over the fire till they
‘ ire as white as Cream, you muft not let it boil.
I.Th Garniai your DiOi .
and L,emon.
’/!;! T' , Force-meat Balls.
'rile ^ Found of Suet, as much Veal
j i«*:ut hne, and beat them in a marble Mortar, or
fhite vooden Bowl ; have a few fweet Herbs fhred
'fir ^ fine, a
i li Kittle Lemon.peel, cut very fine, a fmali Nut-
uttflineg grated, or half a large one, a little Pep-
r 3, per
p„ and S,U »a.J.e Yolks of
all thefewell together, then
round Balls, and fome in long ones . ^
on in a Sauce pan, anu wntu
put them in, and let them
nutes j but never fry them for white Sauce.
For making a Fricafey ^ Lamb
Cut a hind Quarter of Lamb j '
ces feafon them with favoury Spice, fwc
Herbs, and a Shalof, then
5 r:vC“&“o
with Lemon fliced.
^”r;oTC„rV'’> f'r atJS
in fome Claret, and a Spoonful of V g _
and put it to your Meat, l
thick ; rub your Dilh with a Shalot betor yo
ferve it up.
For fruaj eying Ducks. ,
Quarter them, and beat them with tif W ‘
of pur Cleaver, dry them well, fry tbero^^^
i
[ 35 ]
f !■ fweet Butter ; when they are almoft fryed, put
in a handful of Onions fhred fmall, and a little
;iol : Thyme, then put in a little Claret, thin Slices
1 ™ of Bacon, Spinage and Parfley, boiled green,
itW and flired fmall; break the Yolk of three
WiiBi Eggs, with a little Pepper, into a Difh, and
ouf« fome grated Nutmeg, tofs them up with a La-
liteSii: dleful of drawn Butter, pour this on your
Ducks, lay your Bacon upon them, and ferve
Lajii them hot.
fr leaf eying ^7 Goose,
Roaftyour Goofe,and before it is quite done,
effiot fcotch it with your Knife long ways.
Suiter,' acrofs, ftrew Salt and Pepper
tolli lay it in your Pan, with the fkin-
Cl downwards, till it has taken a gentle
Heat ; then broil it on a Gridiron over a gen-
tle Fire ; when it is enough, bade the upper
^BeH with Butter, and a little Sugar, Vinegar,,
iinSiics Muftard ; pour this into a Difh with Sau-
hali,: and Lemon, and ferve it up.
Broiling,
Por broiling Sheep or Hogs Tongues.
nffr Firft boil, then blanch, and fplit your
far Tongues, feafon them with a little Pepper and
lof^ Salt, then dip them in Eggs, throw over them
iloM/ afew Bread-crumbs, and broil them till they
are brown ; ferve them up with a little Gravy
and Butter.
For broiling Chickens.
s, Firft flit them down the Back, then feafon
them wdth Pepper and Salt and lay them on a
ifj^ very
•[ 36 1
verv dcJ^r Fire, at a good Diftance. Let the
TnAe lay.neKt theFire till it’s
then tu/n them, and take great care the flefhy
Side don’t burn, and let them be of a fie
Brown, your Sauce, fltould oe good Grav)
with Mulhroons, and garn.fli wuh Lemon a
the Livers broiled, the Gizzzards cut, flalhed
and broiled with Pepper and Salt.
For Whitings.
Walh them with Salt and Water and dry
them well, then fiour them •, rub your Gridiron
well with Chalk, (for that will keep the filh
from flicking) and make it hot, then lay them
on, and when they are enough, fcrye them
with Oyflers or Shrimp Sauce. Gaxnilh with
Lemon fliced.
Cod-Sounds. ,
Lay them a few Minutes in hot Watej, take
them out and rub them well with Salt, take
ofF the black Dirt and Skirt : When they look
white, put them in Water, and give them a
boil, take them out. Hour, Salt and Pepper
them and broil whole ; when they areen,oug»>
lay them in your Difh^ and pour melted Butter
and Muftard over them.
For broiling Beef Steaks.
Beat your Steaks with the back of a Knife,
put Pepper and Salt over them, lay them on
a Gridiron over a clear Fire, fet your Difli over
a Chaffing diih, of Coals, with a little brown
Gravy; chop, an Onion or Shalot as fra all as
polEble, and put it atnongll the Gravy ; (ifyont
f 37 J
Steaks be not over much done, Gravy will
iiliJj ^ ^ake
Atti altogether. Garnifh your difli with Sha-
, lots and Pickles.
: o(r
oolGii
Ler
Frying.
For frying OYSTERS
f .£6/' yry^^g WioTtno.
Mix a Batter of FJour, Milk, and Eggs,
then wafh your Oyfters and Wipe them dry,
then dip them in the Batter, and roll them in
rnm#^ OriimKc r\( T^roorl n
ta k; /-. VealCutlets.
J. your V eaJ into Stices and lard them with
leafon it with Sweet-Marjoram,
««*‘Nutmeg, Pepper, Salt, and a little grated Le-
mon-peel, wafh them over with Eggs, and ftrew
IDS. *his Mixture; then fry them in fweet
and ferve them with Lemon fliced and
I jiitlH ^nother way of dreeing Ve al-CutleTs.
Neck of Veal into Steaks, and fry
y»‘' jj"’ Scrag to ftrong Broth,
iJijIisiiad two Anchovies, two Nutmegs, feme Le-
non-p.el, Penny-royal, and Parlley, fhred
ery fmall : burn a bit of Butter, pour in the
AKi, ^iqcor and the Veal Cutlets, with a Glafs of
|(ofiwhite Wine, and tofs them all up together,
lajTilcf it be not thick enough, flour a bit of Butter
jjjrDi^nd throw in. Lay it into the Difh, fqueeze
little:'! Orange and ftrew as much Salt as willre-
tasWfti.
For
[ 38 1
W ftm L* “’then Cl
Cut off the runip En“ <)t tiK ^ i
the reft into Ste^H^, A^t them wuh a C a
ver or Rolling-pin, fealon them wuh a little
Sa t and Pepp^er^ a^d fry them m Butter over
rqukk Fir^ as you fry them put them mo
an^ earthen Pot till you have tried them all;
then pour the Fat out of the Pan, * 'i!'
tie Gravy, and the Gravy that comes from the
S, teaks, vyith a fpopntul ot red VVune, an An-
chovy, and an Onion, or a Shalot fhred , fhake
unthe Steal^s,in the Qtavy, and thicken
with Butter rolled in Flour. Garnifti with
Horfe-radiftt and Shalots.
Way of drefjtng Mutton Cutlets.
Firft take a Handful of grated Bre^, a little
Thyme, Parlley, and Lemon-peel Ihred yer
fmall with fome Salt, Pepper
cut a Loin of Mutton into Steak^and let tbym
be vyeil beaten ; and take the Yolks of m
Eggs, rub all over the Steaks. Strew on #
grated Bread with thefe Ingredients mixed to-
letlwt and fry them. Make ,
Gravy, with a Spt^pful or two of Claret,
a little Anchovy. . , a
For frying Beef Steaks with Oylters.
Pepper fome tender Beef Steaks to yoiH
Mind, but don’t Salt them, for that will mate
them hard; turn them often, till they ar^
enough, which you will know by their fee inj
firm ; then Salt them to your mind, ^
For Sauce, take Oyfters with their Liqiio|i
and vvafh them in Salt and Water; let tt
Oyfter Liquor ftand to fettle, and then pour^
'i'll
h
111 )
I k gently in it, with a little
idn(:'’^^g °r Mace, fome whole Pepper, a Clove
kin;'''”’ y”“ '•’em too
jjjjth, for that will make them hard ; w'hen
uttiit'' almoft enough, add a little white
tite'””’ ^ Butter rolled in Flour
"thicken it.
I’JjjjjOme choofe to put an Anchovy, or Mufli-
vw ” ^ ®'ehup into the Sauce, which makes
»'■=,, nch.
amiiiii F)r fning Beef Steaks.
Gaiiepper and Salt your Rump Steaks, or any
T tender Part of the Beef, and then put
isCcin in a Pan with a Piece of Butter, and an
[5iaii,on, over a flow Fire, clofe cover’d ; and as
^liGravy draws, pour it from the Beef, ftill
fliiiiii;ng more Butter at Times, till your Beef
s,i»lflongh ; then pour in your Gravy, with a
Ypjliis hf flrorrg- Bedr, or Claret,' then let it juft
SiKHiup, and ferve it hot, with Juice of Le-
{jBifij Of a little Verjuice.
making white Scotch Collops.
® ‘ut about four Pounds of a Fillet of Veal,
ifliit*” ’ then take a clean Stew-pan,
*' over, and fhake a little Flour over it j
i7.' n ^ '^y Piece, till all
tlia^Pan is covered; then take two or three
-Mace, and a little Nutmeg, fet
ftp- Siew-pan over the Fire, tofs it up too^e-
y”"*^ Meat be white, then tSte
tP a Pint of ftrong Veal Broth, which mull
JteriYady riiade, a Quarter ot a Pint of Cream,
tlieii?;he Yolks of two Eggs tni^ all thofe to-
[ 40 ]
U’yfters and Mufhroonis, to mak
Fnim Calves Feet in Butter.
Blanch the Feet, boil them as you wo«yi
f<„ta.in5,.aUo»..h= la'S«Bo“rf
them in two, beat a Stooniul of Wh “4
and four Eggs together, put to it a littleS
meg. Pepper and Salt, dtp m .t your U
F^eet, and Fry them in Butter a l.ghtta
Ld laythemuponaDifh wuh alutleri
Butter over them. Garmfli with Slices o(
moil) and ferve them up.
For making Apple Fritters,
Take the \V^hites of three Eggs i
Yolks of fix well beat together, an<l ^
them a Pint of Milk, or Cream ; then
it four or five Spoonfuls of h lour, a 0*
Brandy, half a Nutmeg grated, anda
Ginger and Salt } your Batter muft b
thick ; then flice your Apples m Roun i
dipping each Round in Batter, fry*
good Card, over a quick Fire.
For making fine Pancakes
Take a Pint of Milk or Creara,
Eggs, a Nutmeg grated, and a little »
melt a Pound of Butter, and a little Sat
fore you ftir it ; it muft be as thick wit
as ordinary Batter, and fried with ban
it on the Backfide of a Plate. Garni!
Orange, and ftrew Sugar over them.
\%\
Liklfi'
toons,,
I in Hr
letnas^
r 41 ]
For making Apple Tansey.
Cut three 6r four Pippins into thin Slices,
and fry them in good Butter, then beat four
Eggs with iix Spoonfuls of Cream, a little Rofe
Water, Sugar and Nutmeg, ftir them together,
and pour it over the Apples : let it fry a little,
and turn it with a Pye-plate. Garnifh with
i^-mon, and Sugar fire wed over it.
infill^
dipim
Ikwiiii
liWC'
).
.E FSi:
[itreti
rCreatt
soffi-
jgrati
For vj^ing a Gooseberry Tansey.
f Goofeberries till tender in
frclh Butte\ai]d mafli them ; then beat feven
or eight iigg* four or five Whites, a Pound
of Sugar, thrA Spoonfuls of Sack, as much
fiiirn^’n grated, and three Spoon-
the r T' ' • and put
the Goofeberries oVof the Pan to them, and
Jan ir' ‘nto a Sauce-
pan to thicken ; then fWefh Butter into the
ga?srToj: ° ^ 5-
kfiit'
For making a Water Tansey.
the Whit'e, k""? f "ine oi
of ^ of a Pound
jlj„,,i)pinage. Sweeten it to your Tafte.
anda!^
aiida' For making Apple Froise.
""'‘^nem Alices, then fry
them to dra’*^ t rown ; take them up and lay
’ 1 ^“' ' r n f^om brcakinE,then
pvcfilf the following Batter; take five Jtg|s, but
* three
[ 4 ? 3
three Whites, beat them up with. Flour andj
Cream, and a little Sack : make it the Thick
nefs of a Pancake Batter, pour in a little mel-
ted Butter, Nutmeg, and a little Sugar ; Meltj
your Butter, and pour Batter, and lay a Slice
of Apple here and there ; pour more Batter on
them; fry them of a fine light Brown; then
take them up, and ftrew double refined Suga
over them.
P/i i^s and
DireBions for making
Tart s.
For tmking Ming|^ Pies.
P Arboil about a Poun^^ Under lean Beef,
add to it a Pound Suet, two inejarge
Pippins, a Quarte^^ a Pound of Raifins of
the Sun fton^^^^p them all'IhiaU together,
and fweetej^t with Lifbon Sugar, then put
in a Poundj^f Currants well picked and dried,
fome Alh^jce, a little Salt, a little Lemon-
Juice, rome,Angelica and candied Orange-pe^el,
mix them. ail well together, and moiflenut vvrth
a little Sack or Brandy^ which you like beft.
and'if ntay be kept a Month, if you chufp ^
Jay any Part of it by.
For making a Venison Pastv.
Firft bone a. Haunch or Side of Vnenlfon^
then cut, it fquare, and^fe^fon it with, Salt,
Pepper 3 make it.up i.n,yo«r Pafte.; a.Pf^k of
• Flour
tilt
r
in^
maj
tut
M
ki
wand
Fhick.
kmd
'i Slice
'morjf.
n\kt
itikii
r 43 j
TIour for a Buck-party, and three Quarters for
rnm'!!/ Beef-fuet at the Bot-
tom of your Buck-party, and a Pound and a
^ i^amb-pafty is feafoned in
the fame Manner as a Doe.
For making a Giblet Pve.
Firrt fcald, then pick your Giblets, and fet
lejmi on the with i
.u 1 A oriDiets, and let
thenyn the Fire, with Water enough to cover
Pepper
.and SaltXan Onion, anri o r u _r
on I QnCv nign witn Jrepper
Herh^ u"’ ^ of fwLt
ilerbs. vv\^hGn fhpTr nv-o .
...av* « xjuinjii or iweei
« « ta^Themn^v^Vk^^ flewed very tender,
tocooJ let them ftand
FVp nl’- pot them into a ftandintr
f/l’nrr. “ a" PufF-parte round
tt, a proper quanW of Butter, and the Yolks
!L!! 5 fo\d Meat-balls may be laid
mm
imi
over fhpm T ^''■^,’='^^-03113 may be laid
over them, leaving ^le on the Top of the
L J o pou, m half ,h=^or which ,h, at.
i «6
lets were ftewed in, iuft
Jm rA 1 . i
in , he Oven, ,„d, iiCetSk T c'rc '
*; wki'n if,;
which the Gib-
your Pye is fet
, 0(1
n/r 1 a Goose Pye.
Make the Walls of a Goofe Pye that vn.ir
.he' s: an°drl;
1 ,k E- P^PP^f* ^”'1 ni'x altogether • feafon
both Fowl and Goofe wiih itf thei’pit t
^ 2 Fowl
lb,
fuj
C 44 1
Fowl into the Goofe, and
the Fowl, and lay the Goofe "
as if whole. Put half a Pound of Butter on ,
the Top, and lay on the Lid. 'T'his Pye is h
excellent either hot or cold, and may be kept|
a great while. A Slice of this Pye makes a
pretty little Side difh for Supper.
Another Wa^. _
Parboil your Goofe, then bone it, an^ea
fon it with Pepper and Salt, and put Vt'into a
deep Cruft, with Butter both undcx and over.
Let it be wiell baked, fill it up «t the Vent^
Hole with melted Butter. Scifve it up with
Muftard, Bay-leaves, and Su^.
Frir Green Q^ose Pye.
Take two fat green Ge^e, bone them, then
feafon them pretty high with Pepper, Salt, Nut-
meg, and Cloves, and you may if you like it add
a Couple of w^e Onions in
lay them one;^nothcr, and fill the Sides, then
cover them/with Butter, and bake them.
aiijF
»eri
ta
For making a Savoury Chicken Pye.
Seafon fix fmall Chickens with Mace, Pep
and Salt both infide and out : then take
per, and oait ootn iniiuc auu uui. . •-
three or four Veal Sweet-breads, feafoned with
inrecoriuui v
the fame, and lay round them a few ,
Meat-balls, put it in a little Water and Butter,
and bake it, then take a little fweet white Gravy .-ji
not over ftrong, fhred a fewOyfters,and a htlle
Lemon-peel, fqueeze in a little Lemon Juice,
not to make it too four; if you have no Oyners
take the whiteft of your Sv/ect-breads, bod
them, 'i
ItQ
Lid,
px
Pe
gue it f 45 J
meFc^em, cut them fmalJ, and put them into your
Burnt Gravy, thicken it with a iittte Butter and
MsP|eFJour j when you open your Pye, if there be
ayietany Fat, fkim it ofF, and pour the above Sauce
itnitover the Chickens Breafts j fo ferveit up wish-
out any Lid,
X
at'i# . u D Y ' Veal into thin Slices, feafon
Cloves, Mace, Nutmeg, and Salt,
S ^^y “ Bottom, then
^ ^ v° M °^X *“P®’ oP Bacon, and
fome Yolks o^ard Eggs, take fome Savoury,
S weet-marjora^nd Parfley fhred, ftrew them
Ift betw.xt every RoV of Meat, till you have laid
'I**;.®? ! y"“‘' Collops iX then put a little Water
,,ji;,Vmtothe Bottom of y^Pye, and fome Pieces
Butter over your Me^^u may put in fome
ija^ickled Mulhrooms, Oyfte^and fliced Le-
When your Pye is bak^take olF the
"'** pour away the Fat, then^ur in fome
good Mutton Gravy with Butter drdwn thick,
.isni'
ynakitigan Eel Pyb
■k'"> with ,
' XT ^ “ 1 C jLcis, leaion them with a
Pier P^PP^r, and Salt, cut them in
g Pieces; you muft make your Pye with
,,«ood Butter Pafle, let it be o/al, witraThll;
your Eels length-way, putting
5 j..3ver them a little frelh Butter, then bake them^
; ts ^' p a Mutton Pye.
fill
•‘le Pye, then lay on Butter, pour in fome thin
^ 3 Gravy
Gravy and clofe It. When it is baked, fkiu
the Fat ofF the Pye, tofs up a handful or chop- Jr
ped Capers, Oyfters, and Cucumbers in Cjra
vy, and Anchovy, and drawn Butter, and poi
them in.
4
li
For making a Javoury Lamb Pye.
Firft feafon the Lamb with Pepper, Salt,
Cloves, Mace, and Nutmeg, then pi^ into
your Cruft, with a few Sweet-breads axdLamb*
Hones, feafoned as your Lamb, alip fome larji
Oyfters, and favoiiry force-mea^t Balls, had
Yolks of Kggs, and pour in a little thin Gravy;
then put Butter all over the Pye, and lid it,
and fet it in a quick Oven /an Hour and ai
half; then make a Lear^th Oyfter Liquor,
as much Gravy, a little^OIaret, with one An-
chovy in it and a germed Nutmeg. Let thefe
have a boil, thicl^^^rn it with the Yolks of tivfl feg
or three Eggs/^ind when the Pye U drawn/
put it in.
a
fayouj
For making a Potatoe Pye.
Firft make your Cruft, then put a Layer oi in fr
Butter in the Bottom, then boil your^ Potatoe'
tender, put them in, and lay upon them Mar IdCr
row, Yolks of hard Eggs, Orange, Lemonfel’t
and blanched Almonds, whole Spice, P^tei fee
Piftachos, and Citron-peel candied ; then
a Layer of Butter over all, clofe up your PyC
hake it, and when it comes out of the Oven and!
cut up the Lid, and pour in melted Butter i:
Wine, Sugar, and the Yolks of Eggs.
K
ofe
f 47 J
SV 'T r Pigeon Pye.
KsinCfeaforthem >h P°“'' Paeon,
Salt, and Nut-
.t,« meg ftuiF them with force-meat Balls j lay
on Sweat-breads, Lamb-ftones, and Butter^
8 Pn of Ckret O r ' t ^
) Vh ^)'^er Liquor, Gravy, two An-
of fweet Herbs, and an Ont
n p« on a'l^th.cken it with brown Batter.
lit- p. „ Oyster Pye.
yi Firft parboilSa Quart of large Ovfters in
to pound r '"'"cethem fmall, and
^fetar with Marrow, Pifta-
is cho Nuts,^ and fweeh^erbs an Om* j
*k:favoury Spice, and X^’.^ed ^aH
epftafon them in the fame hiyifwhot f
h^Butter, and clofe the
Far maiing a Herring Pye»
in w" fozk them weli
p,i;.in frefli V\^ter, take off the Skins whole-
p,rmmce your Flefli with two Roes; putfomegra-!
“"^fllSe 7 or 8Dates,W-wa1er
Saffron and Sugar, make o'
.Ihefe a pretty ftifF P=,n. . »i,„„ c. ?f ’ ®
Vk^r and Suffar, make r
«iff Pafte; then fill^he ?kins
j„,/our Herrings with this Farce; lay Butter '
-he Bottom ofvourDifh u. -
’'%av r^r u 0*^ the Top of then
'lofe^r^n TT’ aud Butter ; ther
^4 wi ^ V*^’ done I •- -
With Vinegar, Butter, and Sugar.
[ 48 ]
For making (i 'Rabbit Pye.
Firft cut Rabbits into Pieces, fry them ii )fK,
Lard, with a little Flour, feafonthem with Sail M ini
Pepper, Nutmeg, fweet Herbs, adding a littl l lOC
Broth ; when they are cold, put them in you ei,n
Pye, addimr Morels, Truffles, and poundeJ i
'Lard, lay on the Lid, fet it in the Oven, and^i
it ftand for an Hour and a half ; wheniti^^oul 4
half baked, pour in your Sauce in vyilch the ata
Rabbits were fried, and juft before you ferve i i-iju
UP to Table, fqueeze in fome Seyille Orange, An
f ^ ^ toll
' id la
For making Another.
Parboil a Couple of Rabbits, bone, lard and
fcafon them with Pepper, Sal^, Nutmeg,
Cloves, and Mace, andWinter-favoury; pul
them in your Pye, a good many force- Ufa
meat Balls, layin^a Pound of Butter on tht
Top, clofe it .>(0)ake it, and when it is coM Set
fill it up with clarified Butler. ® '
fc’jrl
Slit
For making a young Rook Pye,
Cut young Rooks, flee and parboil themj
and put a Cruft at the Bottom of your Djlh
with a great Deal of Butter, and force meal
Balls, then (eafon the Rooks with Salt, Pepper
Mace, Cloves, Nutmeg, and fome fweet Herbs
and put them into your Dilh ; pour in foi^v
the Liquor they were parboiled in, and liajr
when baked, cut it open and fkim
warm, and pour in the Remainder of theLi a
quor they vf ere parboiled in, if you think y^^'
rye wants it.
info
talc
’^il
m
iict
f 49 J
For making a Turkey Pye,
E. BoneyourTurkeyjandfgafonitwithfavoury
y ttepice, and lay it in your Pye, with two Capons
iTvwtlSat into Pieces, in order to fill up the Corners,
iduijiii (9oofe Pye may be made in the fame Man-
ikmiaier, with two Rabbits to fill up the Corners.
anips
Dveii|S For making a Trout Pye.
lenitr Clean and fcale your Trouts, and lard them
Piec'es of a filver tel rolled up in Spice
,M-nd fweet Herbs, and Bay leaves powdered •
Wills y petvveen, and on them the Bottoms of lliced*
/ Muflirooms, Capers,
' -■hePye^'^ Cemon ; lay on Butter, and clofe
S£ For makitiga Pork Pye.
Sk'n your Pork firik then cut it into Steaks
(eafori it pretty weftwith Salt, Nutmecr
5 i„;ced, and beaten Pepper^^t in fome Pip“
iiii. ?® '"Co fmall Pieces, tf^any as you
ink convenient, and fweeten with Sugar to
>ur Palate; put in half a Pint of w^ Wine :
‘f. if "nfcO™.' “P y”" "<*
Hid n Pork Pf e for eating cold.
'’5'^ imrC'^T" out Part of
«f''S of"thTf '"'‘®.^’‘^^asmany Collops of
“"'■'th the rtrtf T
th Sah^P ^ ^ ^ Pork
"»^* hard F ^ the Yolks
fe’ feaf^ your Veal with Cloves,
^*’yrne, minced, and the
“Mks of hard Eggs ; then lay in your Difh a
iweei-
[ 50 ]
Layer of Veal, and a Layer of Pork, till f
have laid all your Meat in ; then clofe up ya
Pye, and Liquor it with Saffron Water a
the Yolks of Eggs. When it is baked ai
cold, fill it with clarified Butter : Rememil
to let your firft and laft Layer be Port
When baked fet it by for Ufe,
For mcihing a Hare Pye.
Cut the Hare into Pieces, therv^ break t
Bones, and lay them in the P>y; lay on fli!
Lemon, force-meat Balls, Butter, i
clofe it with the Yolks of Iprd Eggs.
For making a T^ch Pye.
Make your Cruft, t^n put on it a La
of Butter, fcatter in gj^ed Nutmeg, Cinnaim
and Mace ; then fix Tench, lay over the
more Butter Spice, and a few new Ca ; .
rants ; pour in a Quarter of a Pint of Clart
and let the Pye be baked well ; when it coltf
out of che Oven, put in melted Butter, ai
duft it over with fine Sugar, and ferve it up^
Firl
//f .
T
The
For making an Artichoke ,
Take welve Artichoke-Bottoms, and 0 'It
them tender, boil alfo the Yolks of
Eggs hard, then take three Ounces ot candi
Orange, Lemon and Citron-peel, hall a
of Raifins ftoned, a little grated Nutmeg)
Blade of Mace, and a (^larter of a Pound
Sugar ; then put thefe into your Pye,
half a Pound of Butter, obferving to hy
^ Swe
oun'i
f 51 J
3rk,t,|?eet-mea's uppermoft, and \vhen it comes
tMeiitof the Oven, put in half a Pint of Cream,
, \Ya‘:<i as much Sack.
. \s
; Re® an Apple Pye,
yer k Firrt fcald abput a Dozen largie Apples, very
Uder, then take off the Skin, and take the
from them, and put to it twelve Eogs,
PVE, t hx Whites 5 beat them very well, and a
jwfeJt'weg g?Hted , fugaritto your Tafle, and
^^«e the Cru^ of a Penny Loaf grated, and
ix all thefe toge^er and bake them in a Dilh,
utter your Dtft\ apd, take care that your
|)j ven IS not-toa ho^ ^
»(j.t Savoury Pies.
‘ tilh, or Fojids, Balls, Spices'
^“'**■•1 "candied^ '
iftor* "died, Spanilh Potatoes and a. Caudle.
{d • ■ '
jllstVp, ^"i^^dients for Savoury Pies.
^ n fa/oury Spices
’■ Pombs and Stones’
<>*'WK Oyfiersj Mu/hroomy,.
» ^ bottoms. Truffles and a Lear.
j a Pasty.. .
lunif^ f^D ^ of fine Flour, with fix
atel; with Cold
Te
[ 52 ]
Tfl maie a Cruft for a Ratftd'^'i^
Boil fix Pounds of Butter
m a
Gallon d
of Water, Ikim it off very clean, and put itdi
reaiy into a Peck of Flour, work it well k ?>i
/_ It *. • O!- — ♦■ill 1C rnUHCjitt
a^Paller then' pull it in Pieces till it is cdl,
and make it up in what Form you chuie.
This will do for a Goofe Pye.
ff'ir
i:.
ft fine Pqfte for Patty- pans.
Work up a Pound of Flour ha
Pound of Butter, two Ounce^of fineSugj
and Eggs. /
iifi Bt
T
Of Tarn's.
For making a Goo/«berry Tart
Taking your Cruft, ^en flieet the Botto .
of the Patty-pans, zieli ftrew them over to
P owder Sugar, take green Goofebernei a,,
and fill your Tarts with them, and lay a Layf«-
of Goofel^rries, and a Layer of Sugar; i
clofe yotir Tarts, and bake them in a qufl rf;
Oven, and they will be very fine and green,
ft Jhort Pajie for Tarts.
Rub a Pound of Wheat Flour and tba
Quarters of a Pound of Butter together, p
three Spoonfuls of Loaf-Sugar to it, beat ^ c
fifted, the Yolks of four Eggs, beat very vw ttL
put to them a Spoonful or two of Rofe-watt ij||
and work them all together into aPafte;^
roll them thin, and ice them over, andbi
them in a flow Oven.
/
!!fc
4tte!
ti'k.
;o
n,
I 53 1
fPvB. Fi»' mnktng a Cherry T'art)
a Gfake two Pounds of Cherries, bruife, {lone
landpsftamp them; and boil up the Juice with
itk 'ttwiir ; then ftone four Pounds more of Cher*
till it and put them into your Tarts with the
youckfry Syrrup ; bake your Tart, ice it, and
fePy(,2 itup.
e heft Rules to be obferved in making
Puddings.
Puddings, always take Care
a t!" very clean, and dipt
rk hot Water, and then well floured. If a
teiWer-pudding, tie it clofe : if a Bread-pud-
ii|in »;?, tie it loofe ; and be fure the Water boils
e you put the Puddings in ; and you
iikn^uld move your Puddings in the Pot after
fiiiean fear they fhould flick. When you make a
ter-pudding, firfl mix the Flour well with
rarK.lk, then put m the Ingredients by Degrees
m K will be free frot^ Lumps. But^for a
(ertop Batter-pudding, the befl Way is to flrain
irwtiro a coarfe Hair Sieve, that it may neither
^jfjsall other Puddings, flrain the Eggs vvhen
?^oboil them in lowls, or
5,9, .na Uitoes, butter the Infide before you put
your Batter; and for all baked Puddings
•er the Pan or Dtfh btfore the Pudding^is
il
t 54 3
For making a very fine Pudding. ^
Take a Pint of boiled Cream, put into Ji
little Nutmeg and Mace ; then take
Crumb of two^rench Rolls ^nd put the«
the boiled Cream ; then take the Yolks oil
Eggs, and about twenty Ajmonds beaten vd
feall and half a Pound of Marrow-; mini
all thefe well together, and feafon it witk
little Sugar and Salt, and fend it to the On
J very good Plumb-Pudding, arj not cxfmjt
Take a Quart of Milk, twelve Ounces
Currants, the like Quantity of Raifins of
Sun, ftoned, a Pound and ^ Half of
chopped fmall, eight Egos and four Whi
half a Nutmeg grated, a little beaten Cm,
a Spoonful of Brandy, a few Sweet-meats <
mix it up very ftifF with fine Flour. loui
Ee it or boil it. Take care the Oven be
over hot.
For maktYig a ^<9/7i?i5^PluiTib-Pudding.
Shred a Pound of Beef Suet very hoe,
add three Quarters of a Pou^
iloned ; then take feme grated Nutmeg, a J.
Spoonful of Sugar, a little SaU, (out ^
ibme Sack, three Spoonfuls of a
Spoonfuls of Flour; mix thefe well tog
tie it up in a Cloth, and let it boil three m
pour melted Butter over it.
For making a Bread-Pudding* ^
Put a Qiiarter of a Pound of Butter in
Pint of Cream, fet it on the Fire, and ^
ftirns
Lk
\ *
ddlne.
f 55 j
flirring ; the Butter being melted, put in a*
miir'h rrraforl III 1 •. i* i
, put: •••&» — wvwt uK.ui^ nicitea, puc Ul a*
much grated Bread as will make it orecty liaht.
ton ojicau ita will maice it pretty Jight,
Iputtk Nutmeg, and a little Sugar; three
! or four Eggs, and a little Salt ; mix all well
together., buftpr T^ifb nrknf i.„i
kV
^ -■ auu <t jiinc 04IC ; mix an well
dste •’“«« a Difli, pour it in, and bake
It half an Hniir
larrot:
eafoni
it to:
fer making an Apple Pudding.
Scald fix or eight Codlings, take out the
uores, and cut them into Pieces, put fome
Cinnamon, foine Sugar, and roll them up in
If * u Pane, tied up in a clean Cloth; about
I# an Hour will boil it ; then pour into it fome
J rr melted Butter and Cream, and ferve it up.
.dr
nl'S
itlttet
-Siitii
For making a light Pudding.
Put fome Cmnamon, Mace, and Nutmeg
Rot ["‘.® ^ of Cream, and boil it ; when it it
;;“.T J • v^rcdui, ana Don it ; when it is
leiktlli ®o» the Spice; then take the
Yolks of eight Eggs, and four of the Whites j
beat them well with fome Sack, then mix them
with your Cream, with a little Salt and Sugar,
and takes r __r _ i r. ® ^
A tT rr ’ iiuic oaic ana ougar*
net Iff p®* f^alf-penny white Loaf and a Spoon-
ful of F our. - i:..I- r» r ..f
f I , c>, (-*““7 ana aopoon-
'oiinl P“* 'o a little Rofe Water;
well together, and wet a thick
,Sali,^"> ana flour it, then put your Pudding
,into It, and tie it up, and when the Pot boilsT
nnil on #n . ?
ofCi«;, i rT, — ;'V“P> W“cn me rot Doiis,
^ It muft boil an Hour. Melt Butter, Sack, and
UifcSogar, and pour over it. ’
Wli
For makmg a cheap baked Rice Pudding,
r^e a Qiiarter of a Pound of Rice, boil it
jBiJu" "" ‘‘ t^’at it does not
i«> kt u Hand till it is a little cool; then ftir in
well
Ill
f !
iililli
y ^ : ;
insiiyd
C 56 ]
well a Quarter of a Pound of gutter, and Su.
gar to your Palate; grate a fmall Nutmee,
butter your Difh, pour it in, and bake it.
For making a Rice Pudding.
Take half a Pound of ground Rice,^ letit on
the Fire, with three Pints of new Milk, boil
it well, and when it is alfnoft cold,
eVht Eggs, well beaten, and but half the
Whites, with half a Pound of Butter, and
half a Pound of Sugar ; put in fome Nutmeg
or Mace. It will take about half an Hour te
bake it.
For making a Batter. Pudptng.
Take fix Eggs, and a Pint of k, and
four Spoonfuls of Flour ; put in a b
and half a grated Nutmeg you muit tate
Care your Pudding i» not too thick, flour yoit
Cloth well. ThreeQiiartersofan Hour wil
boil it. Serve it with Butter, Sugar, and i
little Sack.
^ For making a Quaking Pudding.
Beat eight Eggs very well, put to them
three Spoonfuls of fine white Flour, a Pint
and a Half of Qieam, a little Salt, and boil it
with a Stick of Cinnamon, and a Blade 0
Mace; when it is cold, mix it, butter your
Cloth, but do not give it over much Room m
the Cloth. About an Hour will boil it. You
inuft turn it in the boiling or the Hour will
fettle ; fa ferve it up with a little melieil
Butter^
h
r 57 ]
For making a Potatoe Pudding,
Boil four large Potatoes, as you would do
for eating, beat them with a little Rofe-water*
and a Glafsof Sack in a Marble Mortar, put
to them half a Pound of melted Butter, half a
.icc,l(t Pound of Currants well cleaned, a little fhred
vMfi Lemon peel and candied Orange \ mix all to-
)H, fi gether, bake it, and ferve it up.
butiii'
)'kii
ilNG.
it Bor Gooseberry Pudding.
foKi Pick, coddle, buife and rub a Quart of
green Goofeberries thro" a Hair-fieve to take
out the Pulp ; take fix Spoonfuls of the Pulp,
fix Eggs, half a Pound of clarified Butter,
(ip: three Quarters of a Pound of Sugar, a little
o(lh Lemon -peel fhred fine, a Handful of Bread-
[aliii crumbs, or Bifeuit, a Spoonful of Rofe-water,
ou lie Orange Flower- water; mix thefe well to-
it with Pafte round the Difh..
jijjixYou may if you pleafe,add Sweat-meats.
° - For making excellent Black Puddings^
Take a C^art of Hog’s Blood, a Quart of
Cream, ten Eggs, beaten well together; ftir
i^ljthem very well, and thicken it with Oatmeal
^Igyf^ifinely beaten and grated Bread, Beef Suet fine-
j jjj ly fhred, and Marrow in little Lumps ;Teafon
(j’aJiiit with a little Nutmeg, Cloves, and Mace,
.with Salt, alittle Sweet Marjoram, Le-
Penny-royal, and Thyme, fhred very
yii,well together, and mixed, fi‘ll the Guts, being
j;|p wellcleanfed, and boil them carefully.
For
[ 58 ]
For miking Marrow
Firft boil a Pint of Cream, ai^ the Marro#
of the Bones, except a few Bus to lay on
the Top, then nice a Penny white Loaf into
it ; when it is cold, put into it half a Poundrf
blanched Almonds beaten ‘'J
Spoonfuls of Rofe Water, the Yolks of
Eggs, a Glafe of Sack, a little Salt, fa
Ounces of candied Citron and Lemon fliceJ
thin; mix all together, then put it into a
buttered Dilh, duft on fine Sugar, then laj
on the Bins of Marrow, bake and ferve it,
vou may add half a Pound of Currants.
Af. B- W^hen you boil Cream take care to
ftir it all the Time.
For making Custard Pudding.
Beat fix Eggs in a Pint of Cream, with two
Spoonfuls of Flour, half a Nutmeg grated, a
little Salt and Sugar to your I afte : butter
Cloth, and put it in when the Pot boils ; bo
it exaaiy half an Hour, and melt Butter foi
Sauce
an
I
U
Yea
But;
Pou
one
lb
firt
fflor
Cakes, Cheefecakes, Cuftards.
Of Cakes.
For making a Pound Cake.
T ake a Pound of Butter, beat it in an Wf'
then Pan with your Hand one W ay, till it
is like fine thick Cream; then have reaO)
twelve Eggs, but fix W hites, and beat tbe®
up with the Butter, a Pound of flour beatw
JPc
lod
iPi
Hii
flO’
Eg
of I
af
ifa
[ 59 J
ISM it, a Pound of Sugar, and a few Carraways ',.
5 Mt beat it all well together for about an Hour
tola with your Hand, or a great wooden Spoon
cb butter a Pan, and put it in, and then bake it.
tih an Hour in a quick Oycn.
, m 1 Some like a Pound of Currants in it
Yolii
tie!' For making « Plumb-Cake.
Um Take half a Peck of Flour, half a Pint of
(lijiiRofe Water, a Pint of Cream, a Pint of Ale
i^,ie Yeaft, boil it, then add a Pound and a Half of
amlletButter, fix Eggs, without the Whites, four
Inn* Pounds of Currants, then add a Pound ofSuo-ar,
mliliitone Nutmeg, and a little Salt ; work it very
well, and let it (land an Hour by the P’ire, and
then work it again, and make it up, and l?t it
PPisiftand an Hour and a Half in the Oven. Take
tan,# Care that the Oven be not too hot..
jlieiii For making an excellent fine Plumb Cake,
ot kii T ake a Qiiarter of a Peck of the beft Flour,
,,ltJ(|dry it before the Fire, wafh and pick clean
three Pounds of Currants, fet them before a
Fire to dry; Half a Pound of blanch’d Al-
^monds, beat very fine with Rofe Water, Half
a Pound of Raifms of the Sun, wafh’d, fton’d
fmall, a Pound of Butter melted with
' a Pint of Cream, but it muft not be put in hot.
i.j Haifa Pint of Ale Yeaft, a Pennyworth of Saf-
■'.^*^.fron fleeped in a Pint of Sack, ten or twelve
\ftlEggs, half the Whites, a Qiiarter of an Ounce
^;of Cloves and Mace, one large Nutmeggrated,
' ”^a few Carraway-feeds, candied Orange, Ci-
and Lemon-peel fliced ; you muft make
[ 6o ]
It thin, or there muft be inore Butter and
Cream ; you may perfume it with Amber-
greefe, tied in a Muflin Bag, and ftceped inifte
Sack all Night. If you ice it, take Hall i
Pound of double refined S ugar fifted ; then pm
in fome of the Sugar, and beat it with a Whilk,
and a little Orange- flower Water, but do not
over wet it ; then flrew in all the Sugar bj
Degrees, then beat it all near an Hour ; th
Cake will take fo long baking; then draw it,
and wafh it over with a Brufli, andputititt
again for a Quarter of an Hour.
]
pan.
fire
ot
'd
me
Uic
pour
ha-
put L
bkc
For making a good Seed Cake.
Take two Pounds of Butter beaten to a
Cream, a Quarter of a Peck of Flour, a Pounii
and three Quarters of fine Sugar, three Ounces
of candied Orange-peel and Citron, one
Ounce of Carraway-Seeds, ten Eggs, and but
five Whites, a little Rofe- water, a tew Clovtt>
Mace and Nutmeg, a little new Yeaft, and
half a Pint of Cream ; then bake it in a Hoop,
and butter your Paper; when it is baked, ice
it over with the Whites of Eggs and Sugar,
and fet it in again to harden.
For making a light Seed-CakE.
Take half a Quartern of Flour, a little Nub-
meg and Ginger, three Eggs well beat, three
Spoonfuls of Ale Yeafi, half a Pound of But-
ter, and fix Ounces of fmooth Carraway Seeds,
and work it warm together with your Hand.
If
uiK
T
hli
lfr,t
inti
Wa
turn
tlty
'M
welf
tith
Ope
Qu
led
pou
r 6i )
Bate For making a cheap Seed Cake.
pilU Put a Pound and a half of Butter in a
fteepKJan, with a Pint of new Milk, fet it on the
, tah?ire ; take a Pound of Sugar, half an Ounce
M'pf All-Spice beat fine, and mix them with
wiihiaalf a Peck of Flour. When the Butter is
Iter, kTiel ted, pour in the Butter and Milk in the
1 tieMiddle of the Flour, and work it up like Pafte ;
an |>our in with the Milk half a Pint of good Ale
•, tlay^eaft, and fet it before the Fire to raife, juft
jn^jefore it goes to the Oven, You may cither
j )ut in fome Carraway-feeds or Currants, and
)ake it in a quick Oven.
jj If you make it in two Cakes, they will take
l^in Hour and a Half baking.
Floaf)i* For making MackeKoo^s^
ar,ter Take a Pound of Almonds, let them be
i C'Kcalded, blanched, and thrown into Cold Wa-
iEg5) er, then dry them in a Cloth, and pound them
r,at£tn a Mortar, moiften them with Orange-flower
lewYWater, or the White of an Egg, left they
kitifl urn to Oil ; afterwards take an equal Quan-
itis Wty of fine powdered Sugar, with three or four
paciiV hires of Eggs, and a little Mufk, beat all
veil together, and fhape them on Wafer-paper
vith a Spoon round. Bake them in a gentle
•toOven on Tin,
Of Cheese Cakes.
For making Cheese Cakes.
^ouii > Take the Curd of a Gallon of Milk, three
of a Pound of frtfh Butter, two gra-
.ed Bifcuits, two Ounces of blanched Almonds
pounded with a little Orange-flower Water,
half
1 62 ]
half a Pound of Currants, feven Eggs, Spic^
and Sugar, beat it up with a little Cream till
it is very light, then fill your Cheefe-cakes,
For making Rice Cheese-Cakes,
Boil two Quarts of Cream or Milk, a little
while, with alittle whole Mace and Cinnamon^
then take it ofF the Fire, take out the Spice,
and put in half a Pound of Rice-flower, and
put it on the Fire again, and make it boil, ftir*
ring it together ; then take it ofF, and beat the
Yolks of twenty-four Eggs, fet it on the Fire
again, and keep it continually ftirring, tillitis
as thick as Curds ; add half a Pound of blanch-
ed Almonds pounded, and fweeten it to your
Palate, Or, if you chufe it you may put in
half a Pound of Currants, well picked and
rubbed in a clean Cloth#
fakoIC
theinfc
StieVo’
imi N
liolirFf
neat, foe
rtF
::ie(l in
r:hN
:^eirrilifi
Orfou
For making Lemon Cheese-Cakes.
Take two large Lemon-peels, boil and
pound them well together in a Mortar, with
about fix Ounces of Loaf Sugar, the Yolks of
fix Eggs, and mix all well together, and fill tbs
Patty-pans about half full#
Orange Cheefe-cakes you may do the fame
Way, but be very careful to boil the Fed
in two or three Waters, to take out the Bit*!
ternefs#
Eoil ;
iace, 1
the
ukF
\0U[
!^t itj}
jSIwil
■gsint
.tit ini
Of Custards. ^
excellent P AST E Jor CuSTAEDS, ^fatc
Take one Pound of Flour, Butter twelve
Ounces,, the Yolks of four Eggs, fix Spoon-
full
r 63 ]
lils of Cream, mix them well together, and let
lEffihem Hand twenty Minutes, then work it up
tueCmd down, and roll it very thin,
ittle-a
For making a Custard.
Boil a C^art of Cream or Milk, with a
orMiliitick of Cinnamon, large Mace, and a quar-
eaniCtred Nutmeg; when half cold, mix it with
;eottEght Yolks of Eggs, and four Whites, well
^ict'feeat, fome Sack, Sugar, and Orange*flower
mliil/ater. Set all on the Fire, and flir it till a
itoffiihite Froth rifes, which fkim off; then ftrain
and fill your Crufts, which fhould be firft
lyftiiijied in the Oven, and which you muft prick
iPddhh a Needle before you dry them, to prevent
fwtmteir rifing in Blifters.
ilMirOr you may put it into Cups, without the
Another QviT AKa.
a Quart of Cream, with a Blade of
.pls^jace, beat ten Eggs, but half the Whites,
1 the Mace out, and when almoft cold, beat
ijatiilit'^® with one Spoonful of Orange-
Water ; iweeten to your Tafte, and
’ t it into your Cuftard-cups, and let them
“P the Oven ; and if you boil the
to ‘r ^he Cream all together, then you may
akeoil’*’ to your Cuftard-cups over Night, and
;y will be fit for Ufe.
For making a Q-nzAuCvsTAKn.
the Crumbs of a Penny Loaf very fine,
^ S°od Piece of Butter, and a
p, lii:
c 64 3
Quart of Cream; beat the Yolks of twe!«
S with Cream; fweetenthcm with Sugar,
lefuiem thicken over the Fire; make jour
Cuftard {hallow, bake them m a gentle 0-/en,
and when they are baked, ftrcw fine Sugar
over them.
Por making a Rice Custard
Firftboil a (iyart of Cream with a BlaJerf
Mace, theri put to it boiled ground Rice,
beaten with your Cream; put them togette,
and ftir them well all the while it boils on ik
Fire ; and when it is enough, take it oii,ara
fweeten it as you like, and put in a
Rofe-water, and ferve it cold.
I
jm
tight
Hirt
fcfc
Wi
com
of it!
h\
Crear
of fill
froth'
Sjlla
For making CoiwrMON Biscuits.
Beat up fix Eggs, with a Spoonful of Rw-
water, and a Spoonful of Sack ;
Pound of fine powdered Sugar, and a Poun
of Flour, mix them into the Eggs by degrees
and an Ounce of Coriander-feeds, mix all wd
together, (hape them on white thm Paper, ^
tin Moulds, in any Form you pleafe j oeat w
White of an Egg with a Feather, rubt fl
over, and duft the Sugar over them,fettiit
into an Oven moderately heated, tilltheyn
and come to a good Colour, take themW
and when you have done with the
you have no Stove to dry them in, putt* ti
into an oven again, and let them IHno 'an
Night to dry.
Fit
nthe
itastf
Tal
ofa I
iheY
Cinn
caref
Jour
‘irn
olbdl
imvfiil
.re; m
I a
r 65 ]
making a plain CusTARD.
1 ake a Qcjarc of new MiJk, fweetcn it to
your I afte, grate a little Nutmeg, beat up
1 ° t. well, leave out half the Whites,
kwfe 11 ir them into the Milk, and bake it in China
Kafons, or put them into a Kettle of boilino-
VVatcr, taking care that the Water does not
„os™ come above half Way up the Bafons, for fear
imvnfc of _ Its getting mto them. You may add a fmall
port! U.als of Brandy, or a little Kofe-water in
pwtte your making.
Kifft Almond Costari,. •
“Jl®'them i!i then pound
•old. R Mortar very fine ; add a little Milk
wBiiCtit in CuS above-mentioned, and bake
a Spoon"
fSackii Far making uihipt Syllabub,
Canary, two Qiiarts of
Whites of Eggs, and^ Pound
(r.fttil!,tot fine Sugar, and beat it with a Whilktill it
k!i(» well : IkilTl ofT fhp Krnfk ... * .
tbiteite^*'®^® well ; Ikim off the Froth, and put it into
.«,nbPyllabub-Glaffes. ^
featlit' .
ivertba a Whitz.?qt,
•he Yolks of lix Eggs, with Rofc- water, and
5Ut them in u/i»h 1 xt ’ _
t
ivitli tiif
^5c^> wiiii j\oic-wat€r, and
tlif»'^in£m“ grated Nutmeg and
. lif»0 n ** to your liking, and
Zt j f*" ‘^sether; then take
1 Pan, and lay into it feme good Beef
Carrow, or Butter, and put in all the above
G In
t 66 ]
Ingredients (but • t* wHi^curdie/then
all well mixed together,
all well mixed mgether, or
you lerve u u^,
Of Collar I^NO-
For Collaring Beet,
f. ir-i U flit 1
^ AKE a tWn
, Qu»« of »>'"' o!’™ rf P.pper, l»» »
feafoi i< -"Oh »" ““o'' »! PP|^’.nj„,
Ounce of Cloves an » ^
and Lemon-peel fine y cover it
bind it hard with coarfe 3
u^^ ld^Brear^ When it comes outoi
IhVaoth^n^d Tape’ and keep it in a cool Flaw.
Fur collaring a BreasT ^ yf ''’'Lall
Take a Breaft of Veal, an n , .
over the Infidethm Slices ot
with Pepper, SaU and ^ ^ { &a
keep it in the Liquor you boil it in, and
it in Slices with Oil and Lemon. J
It
lelW
r 67 ]
For collaring Pork.
Take a Belly- piece of Pork, bofie it, and
feafon it high in Pepper, Salt and Spice, and a
good Handful of S^e fhred \ roll it tight as
before di relied , boil it five Hours in the fame
Pickle as for the Veal before. Serve it with
Muftard and Sugar.
peie-it feafon it with Pepper, Salt and Spice, Thyme
lie yr 2nd Lemon-peel fhred fine \ roll it up tight,
Pepjti)* Tape ; boil it two Hours
aliitk‘ Water and Salt, with fome whole Spice and
LolliiB Pepper, and a Bunch of fweet Herbs# Serve
i|le,aii!' Slices with all Sorts of Pickles.
r • IT
ii coi!« collaring L e L s .
r» ^ 2nd flit it down the
r is cot B^ck ; take out the Bone, feafon it high w’ith
Lifinaf^ Pepper, Salt and Spice, and a little Thyme
P' fhred fine. Roll it up into a Collar; put a
Cloth about it and bind it with Tape; boil
,(il)onsit it one Hour in white Wine and Vinegar, of
f^acoc- fach a like Q^iantity, with whole Pepper and
e^alii* Spice, and a Bunch of fweet Herbs, a Slice
or two of Lemon, with a little Salt. When it
. j)oilil‘^ Js cold, take off the Tape and the Cloth, and
eacli^*'^ keep it in the Pickle you boil it in. Serve it
Slices, with Oil and Lemon, and fome of
the Pickle.
For collaring Pig •
Take a large Pig, cut off his Head, flit
on. him down the Back; bone it, lay it in Water
G 2
four
/
[6g]
four Hours: then dry it well ; feafon it with
Pepper, Salt and Spice, and a Handful or Sage
Ihred. Roll it all into one Collar ; pit it
into a Cloth, tie it tight with coarfe 1 ape,
boil it three Hours in white Wine Vinegar
and Water, of each a like Qiiantity. Put
in a little Salt, a Bunch of tweet Herbs,
whole Cloves, Mace and Pepper, and a Slice
or two of Lemon. When cold, take ofi; the
Tape and Cloth. Keep it in the Pickle;
ferve it in Slices^ with Lemon and fome of the
Pickle.
Of Ragoos.
ragao Lamb Stones.
H Aving got two or three Pair of Lambs-
ftones, parboil them, take ofF the Skio,
and cut them in four or eight Pieces, ftrew
fome fine Salt over them, and wipe them dry,
flour them without touching them , with your
Hands, fry them immediately in very hot
Hogs-lard, and make them crilp ; then Diih
them up and ferve away.
To ragoo a Breast of Veal.
Lard a Breafi of V^eal, and half road it,
then pour flrong Gravy upon, and fiew it
very well with a Bunch of fweet Herbs, an
Onion, Pepper and Salt, Cloves and Mace;
then for the Sauce, take fome Butter and
brown it, and fhake a little Flour into it, take
the Liquor you ftew’d your Veal in and boil
ion it i
wm
liar; pn:
oaife li
rine\’itt
lanik
Iweei t!i
r, andi:
1, taiieK
[\ ik Ffi
and foDit:
nes.
Pair of b
;e off tbs
It Piters-
rptito
lieni.»i'
Ijr in «
S|p; ilfl.
Peai. ,
liaff !«■'
I anil
ft Htfk
‘ )ti ii'
Boiw
■iijtoi’.
jit id-
it well with Palates, Oyfters, Mu/hrooms,
forced Meat, Artichoke Bottoms, and Sweet-
breads ^ fejueeze in a Lemon, and after you
have {trained off your Herbs, tofs it up all to-
gether and pour it over the Veal.
A Ragoo of Cocks Combs, Cocks Kidneys •
and fat Livers. *
Take a Stew-pan, put in it a Bit of But-
ter, a Bunch offweet Herbs, fome Mulhrooms
and I'ruffles ; put it for a Minute, over the
Fire, flour it a little, moiflen it with half a
Spoonful of Broth, ieafon it with Salt and
Pepper, let it flew a little, then put in fome
Cocks-combs, Cocks-kidneys, fat Livers, and
Sweet-breads j let your Ragoo be palatable,
thicken it with the Yolks of Eggsi ferve it
up hot for a dainty Dilh.
For drefftng 'LAMZ in Ragoo.
Take your Lamb, half roaft it, then cut it
in four Pieces, and tofs it up in a Stew-pan to
brown it ; then (tew it in good Broth, with
Salt, Pepper, Clo«es, a few Mufhrooms, and
fweet Herbs : when it is enough put to it a
Cullis of Veal, and ferve it.
Of Potting.
For « Hare.
CONE your Hare and take away all the
•^Ikinny part, then put to the Flelh fome good
fat Bacon, and favoury Herbs, feafon it with
O 3 Mace
Hi
I^acc, Nutmeg, and Pepper, and a little Sait,,
"en beat all .hi, fine in a Mn-.ar i tl-'" !»■
it down, and put in a Pint of C ^
it about an Hour and Half, an w e
nut, pour out all the Gravy, and fill it up ^Mib.
clarified Butter-
For potting Tongues.
Take two Tongues, Salt them.with Salt.-
petre, white Salt and brown Sugar j bake them
tender in Pump-water; then blanch them,,
cut off the Roots,.. and feafon with 1 epper and
Spice- Put them in an Oval Pot, and cover.
uU over with clarified B.utter.
For potting Bf-ef.
Take,: a Leg of Mutton Piece of twelve
Pounds, cut it into pound Pieces, and Salt it
as for Collar of Beef ; let it lie fix Days, bake
it in a Pan covered with Pump-water, and;
bake it with Houfliold Bread ; when it comes
out of the Oven, take it out of the Liquor,
beat it in a Stone Mortar; then feafon u wiiti
an Ounce of Pepper, .. half ;in Ounce of Llove^
and Mace,^mix it into a Pound of clarihed
Butter, put it clofe into your Pot, and cover it.
with clarified Butter on the I'op half an Inch,
thick. .
For potting Cheshire Cheese.
Put three Pounds of Cheflfire Cheefe into a
Mortar, then take a Pound of the bell, frefti
Butter you can get, pound them together;
and in the beating add a Glafs or two of
nan'
alittlc':
Ll *, tllf.
[et, ari;
wknitc
liiiBI
lES.
hern,®.
.jjiikc.
[\ bU :
witliPw'
T.
gecc cf^
ieces,!Hi^'
ielixDif'
Ij ffkenin
io {0
lenfeato;
Ounce 0*'^
lunJ 0^
% andf'
'op balf^
pCIieelc ^
tie kef
ifm to-?
crfffot^
[ 7r ]
nary, and half an Ounce of Mace, fo fineJy
beat and fihed that it cannot be difcerned.
When all is well mixed, prefs it hard down
into a Pan, cover it with melted Butter and
keep it cool.
A Slice of this upon Bread eats very fine.
c«Joc5oc3!Sic$3e$3c$3a$a ^ c^o c$oo{coJd.c^c5oc^3c^c$oc^
Gf Soups,. Broths, and Gravy.
H E beft Method ofboiling Broths is over
a Stove, and let it be uncovered, for the
Cover being on caufes it to boil black.
Th make Broths for Soups or Gravy.
Chop a Leg of Beef to Pieces, fet it on the
Eire in about four Gallons of VVater, fcum it
clean, feafon it with, white Pepper, a few
Cloves, and aBunch.of fweet Herbs. Boil it
till two thirds are wafted, then feafon it with
Salt; let it boil a little while longer, then
ftrain it off, and keep it for life,
To ?nake a Fine White Soup^
Take a Leg of Beef,, and a Knuckle of
Veal, and let them boil at leaft four Hours;
then beat a Pound of Swcet'alinonds very finc^.
and mix them with feme of the Broth ; then
ferve with the Almonds in it, and Sippets of
fried Bread.
To make foVuI^ or Portable Soup.
Get a Leg of Veal, or any other young
Meat, cut off all the Pat, and make ftrong
Broth after the common Way ; put this into
a wide
[ 7^
a- wide Bafon, or a Stew pan well tinned; kt
it ftew gently over a flow 1* ire till it is boiled
away to one third of the Quantity, then take
it from the Fire, an^ fet it over Water that is
kept conftantly boiling, this being an even
Heat and not apt to burn to the VelTel *, in this
Manner let it evaporate, ftirring it often till it
becomes, when cold, as hard a SubRance as
Glue ^ then let it dry by a gentle Warmth,
and keep it from Moifture.
When you ufe it, pour boiling Water upon
it. It makes excellent Broth, either ftrong
or fmall according to the Quantity you put
in. It will keep good at lead twelve Months.
Peas Soup.
Make two Quarts of good Broth from
Beef, and pickled Pork; take Celery, Turnip,
Onion, Mint, and all forts of Kitchen Herbs,,
ftew them down tender with a Piece of But-
ter, rub all thefe through a Sieve ; and, one
Pint of Peas being boiled to a Pulp, rub them
through a Sieve, thinning it with your Broth,,
till all is through. Seafon it with Pepper and
Salt ; and have boiled tender feme Celery and-
Leeks cut fmall to put in the Soup.
White Peas and green Peas are both done
this Way. Fry fjme Bread to go in it.
A Gravy Soup.
Cut a Pound of Mutton, a Pound of Veal,
and a Pound of Beef into little Pieces ; put it
into feven or eight Quarts of Water, with an
old Fowl beat to Pieces, an Onion, a Carrot,
fome
fa'
of S
three
Eiidi
aflo*
efi
S(£
ihcL
herb
peri
upivj
Ga.
_ M
imk
Onion,
of Brf
other 1
llarig
thopp'
Elites
I »itli
ttickei
for n
h
of \
thefe
fome white Pepper and Salt; a little Buneh
of Sweet-herbs, two Blades of Mace, and
Av, Cloves, fome Celery, Cabbage,
j* PJndifF, Turnip and Lettice. Let it flew over
a flow Fire till half is wafted ; then ftrain it
E«ii. eff for ufe.
ngitotc
a Siilfe pgr making Calf’s Head Soup.
entk Stew a Cali’s Mead tender, then ftrain oft”
the Liquor, and put into it a Bunch of Sweet-
ilinjfc herbs, Onion, Mace, fome Pearl-barley, Pep-
otli,eiili; per and Salt, boil all a fmall Time. Serve it
)iia«ir up with the Head in the Middle, boned.
iMtlttS Garjiilli with Bread toafted brown, and
grated round the Rimn.
ood Bt! Mutton Broth.
Celeijii _ Boil the Scrag-end of a Neck of Mutton,
fl^itck in about four Quarts of XVater, then put in ait
, Piece Onion, a Bunch of Sweet-herbs, and a Cruft
Bread. Boil it an Hour, then put in the
,Piilp,[- other Part of the Neck ; after that, fome dried
ifiibpii Marigolds, and Turnips, Cives and Parljey
fmall; put thefe in about ten Mi-
before your Broth is enough. Seafon it
ioup. ‘bickened with Oatmeal, others
I with Rice, and others with Bread,
oaoifl-’
® For waking Jelly Broth for confumpiivi
Perfons,
Take a Joint of Mutton, a Capon, a Fillet
Pieces;^^ Veal, ard five Qiiarts of Water, put
in an Earthen Pot, and boil them over
m ^ confumed ; thtn
^ fqueeziQ
r 74 ]
fqueere all together, and ftrainthe Liquorihro'
a Linnen Cloth.
'liat
Beef Buoth.
Crack the Bone of a Leg of Beef in two
or three Parts, put it in about a Gallon o
Water, then put in two or three Bladeso
Mace, a Cruft of Bread, Salt, and a Bunch of
Parftey. Boil it till the Beef and Smews are
tender. Cut fome toafled Bread into fquare
Pieces, and lay in your Difh. Lay in tht
Meat, and pour your Soup over it.
Gravy for White Sauce.
Cut a Pound of Veal into fmall Pieces,
boil them in about ^ Q^iart of Water, with a
Blade of Mace, an Onion, fome >vhite Pep-
per, and two Cloves. Let it boil till it is apro-
per Strength*
Gravy foranyVfe.
Take two Ounces of Butter and burn it
in a frying Pan till it is brown, then put m
two Pounds of coarfe lean Beef, two Quarts
of Water, and half a Pint of Wine, red or
white, as you would have the Colour; putm
three or four'Shalots, half a dozen MuftiroornSj
Gloves, Mace, whole Pepper, and four or nve
Anchovies; let it flew for an Hour over a
gentle Fire, and ftrain it ofF for Ufe.
:Pic
^ (ot
Cor
(id)
P',
For Gravy for moft things.
If you live where you can’t always hav!
Gravy Meat, when your Meat comes ircm
thJ
twi
tor
r 75 ]
the Butcher^ take a Piece of Beef, a Piece of
:\eLi(|iE Veal, and a Piece of Mutton, cut them into
as fmall Pieces as you can, and take a deep
Sauce-pan with a Cover ; lay your Beef at the
Bottom, then your Mutton, then a very little
ofW: Piece of Bacon, a Slice or two of Carrot,
fome Mace, Cloves, whole Pepper, black
three: and white, a large Onion cut in Slices, a
t, anJil Bundle of Iweet Herbs, and then lay in your
ef andir Veal. Cover it ciofe over a flow Fire tor flx
Wiii or leven Minutes, (baking the Sauce- pan
Dili), b now and then ; then foake fome Flour in,
m'i ^^nd have ready fomeboiiing Water, pour it in,
till you cover the Meat and fomething more,
rikc?' Cover it ciofe, and let it ftew till it is quite
jflioliiii rich and good, then feafon it to your "i'afte
ftofWir with Salt, and (train it oft,
[S
Of Jell y.
irufijlf Currant Jelly.
Batter p I C K a Gallon of ripe Currants from the
Stalks, put them in a Pan, and bruile
them well with your Hands, then {train ofF
;of Wilif, the Juice, and to every Pint take three Quar-
lieColD- ters of a Pound of fine Loaf Sugar, put them
iozenSf^ in vour preferving Pan together, and let them
jr ^iiJb -boil till they Jelly, which will be in about
ran twenty Minutes, then pour it into Glafles.
Cfofllk
Calf’s Foot Jelly.
"Take four Calves Feet, clean wafh’d and
jjj'taitt: bon’d, put a Gallon of Water, with four
f^2tc(P ^ Ounces
[ 7^ I
Ounces of Hartfhorn, boil it to a Jelly, then
run it thro‘ a Bag, and clarify it with fix
Whites of Eggs, add to it a Quart of white
Wine^ the Juice of five Lemons, and fix
Pippins diced,, fweeten it with the beft Sugar
to your Tafte, To boil it up, and run it thro’
your Bag into Glafies.
Hartshorn Jelly,
Take a Pound of Hartlhorn, and put to it
thice Q^iarts of Spring Water, put itovera
(low Fire, and let it boil gtntly till it comes to
a Qiiart, then drain it off, and let it fiand till
it is cold, then take the grofs Part off, and
put it to the Juice of four Lemons, and Sugar
to your Tafte, and the Whites of four Eggs,
boil all thefe up gently, and run them thro’
your Bag into Glaffes.
^ In all the Receipts, for, making Jellies,
you may obferve,thatafter your Jelly has pafled
thro* the Bag once, you muft put it inthefe-
cond Time by little and little and fo on, till
you find it becomes very fine, and if you
find your Jelly does not fine readily, you muft
take the Shells of your Eggs and break them
fmall, and boil them up in your Jelly, andfo
run it again thro’ the Bag.
To make Jelly of Pipp'ns or Codlins.
Take lix Pippins or Codlins, pare and
Slice them into a Quart of Spring Water, boil
it till it comes to a Pint, ftrain it, and put to
the Clear a Pound of fine Sugar 5 boil it till it
will Jelly, fcum it clean as it boils \ this Jelly
is
) l]il
fy \U:.
i\
tmons, t
tkfe
aninifi:
ELH,
10! n, an!:
;nily till 110
, ad let it j;
l^j)ite5o(fe
d mtt:
(or,niafe
your]elly!
ittle aD(l>
1 fijie, 2 K
ereadilji'
vs and
yourjclji
ns
'oJk f
mg
lin it)
ar; boil I-
toils i tt'
r 77 ]
is* proper to put a little on the Top of an/
red or white Preferve.
Of Candying.
To ccmdy Cherries.
E T them before they are full ripe, done
them, and having boiled your fine Sugar
to a Height, pour it on them, gently moving
them, and fo let them ftand till almoft cold;
then take them out, and dry them by the
File,
To candy Barberries and Grapes.
Take preferved Barberries, wafli off the
Syrup in Water, and fift fine Sugar on themj^
then let them be dried in the ttove, turning
them from Time to Time, till they are
thorough dry. Preferved Grapes may alfo be
candy’d after the fame Manner.
To candy Orange or Lemon-peels.
Having Iteep’d your Orange-peels, as often
as you (hail judge convenient, in Water,
to take away the Bitternefs ; then let them
be gently dry'd and candied with Syrup made
of Sugar.
To candy Apricots.
You muft flit them on one fide of the Stone,
and put fine Sugar on them, then lay them one
by one in a Difh, and bake them in a pretty
hot Oven ; then take them out of the Difli,
and dry them on Glafs Plates in an Oven for
three or four Days.
H Pickling
[ 78 3
Pickling, Preserving.
Rules to be ohjeTVcd i^i pichltTig>>
N ever ufe any thing but ftone Jars for
all Sorts of Pickles that require hot Pickle
to them, for Vinegar and Salt will penetrate
thro’ all earthen VefllTs; Stone and Giafs is
the only Thing to keep Pickles in. Be fure
never to put your Hands in to take Pickles
out, it will foon fpoil them. The beft Way
is to every Pot tie a wooden Spoon, full of
little Holes, to take the Pickles out with.
Let your Brafs Pans, for green Pickles be
exceeding bright and clean, otherwife your
Pickles will have no Colour, ufe the very beft
and ftrongeft white Wine Vinegar ; likewiie
be very exaiSk in watching when your Pickles
begin to boil, -and change Colour, fo that you
may take them off the Fire immediately, other-
wife they will lofe their Colour, and grow
foft in keeping.
Go\ er your pickling Jars with a wet Blad-
der and Leather.
Ti pickle [mail Cucucumber s.
Take them frefh gathered, put them in aPan
and pour on them as much bailing hot Brine
as v/ill cover them. Let them Band clofe
covered twenty-four Hour ^ thea .take them
out and dry them, and put them ?into the Pot
you intend to keep them in, with Cloves,
Mace, Pepper, fome Dill ahd Fennel, a little
\u.
L [tone ji
iquiick:
it will pi?
one aniG
in. 1
n to til
TK
en Spioo.'
Piclb ci:
{fffn Piti:
in, otherK
f; ufeilie«^
Vinegar;
wknyp^’-
Colons
Colo'jr, -
jfirlia'ff
puttheni:^
tlieffl te
fhffl .tai'
ienrriB^^"
, m’tli C
Feonc>, \
f 79 y
Horfe-radifh, feme Letnon-peeKand a few Bay:^
leaves. Pour on them as much boiling hot
Vinegar as will cover them. Do thus three
Times in three Weeks. Keep them dole llopt
and hot, lix Hours at a Time j and if they
be not green, make your Vinegar boil, and
put m the Cucumbers, and kt them boil up
fix Minutes. ^
To pickle French, Beans.
1 ake them young before they have any
l^trlngs, lay them in a cold Brine fix Days,
and one Day in frelh Water ; then dry them,
and put them in a Pot with whole Spice, Pep-
per, fome Ginger, Lemon-peel, and a few
Bay-leaves. Cover them with boiling hot
Vinegar, and do them as the fmall Cucumbers.
To pickle Mushrooms.
U gathered (the Bottoms are
the beft) cut the Stalks, half of, put them in
Water and a little Salt; let them lie two
Hours j then rub the Tops with a Piece of
Tlannel, and as you rub them, put them in
clean Water, with a little Salt, let them lie
J*" ’ make your Water and Salt boil,
and then put in your Mulhrooms; let them
boil eight Minutes ; then take thetn out from
the boiling Liquor, and put them hot in cold
Wa'er and a little Salt ; let them lie twenty-
four Hours J then dry them, and put them in-
to a Glafs with whole Mace, fliced Nutmeo-,
and fome Bay-leaves ; then boil as much white
Wine and Vinegar as will cover them; and
‘ when
[ 8o J
when U is coW, fill up
Tome fweet Oil on the top, and us a liiaddct
over them.
To Barberries.
Take them ripe and f>e(h gathered; pdt
them into the pot you intend to
hoil Water and Salt together; hut not o
itrong as to bear an Egg i and when it is cold,
Ell up your Bot.
To pickle Grapes or Barberries.
Put your Grapes or Barberries mto a Hot;
then boil V«rjuice with a good Quantity ot
Salt and let it Hand till it is cold ; then put m
the Grapes or Barberries and cover them up.
To pickle fmall Onions.
Peel your Onions and throw them into
Water.thenput them into awell tinned Sauce-
pan, with Salt and Water, and juft let them
Lnd till they are cold and well dramed, then
make a Pickle of White-wine \ inegar, the
paleft youcan^get, with Mace, fliced Ging^.
white Pepper-corns, and Salt to your I alb,
give it one boil up and let it ftand ti. it is
ouite cold ; then add to it about two Spoon uis
of the beft pale Flour of MuHatd. and alter
you have put your Onions into Jars, pom
Pickle upon thcfri.
To pickle Beet-Roqts ard Turnips.
Make your pickle of Water, Salt, Vinegar,
and a little Cochineal, and boil your Beet-
roois
P^'*" yoi'*' Turnips, and boil them
k ali half as long as the Roots, then keep them
both in this Pickle.
. Tij PrVi/« Red Cabbage.
cathfi ‘he Stalks and outfade Leaves and
iketpfe Slices, make a Pickle of Salt,
r: ki Tinegar, Cloves, Mace, Ginger, and lliced
ivhmiu then boil it, and when it is cold,
pouf it over the Cabbage, and it will be fit.
for ufe in twelve Hours.
jbihii! n Cabbage in the fame
ritsiaiei °"*y “’“ft he poured on Raiding hot,
.^n.* two or three, times. .
coHjitei
MS.
to* tto
yell
jnJ jflli'
ne Vist;?
llicdl^
Ittojom.
it toll '
It two
lullail!'-
into J*"'
'Ten
SA-
To Pickle large Cucumbers f« Slices.
Get large Cu.eumbers before they are too
ripe, nice them, the thicknefs of Crown-pieces
in a pevvter Di(h : to every Dozen of Cucum-
bers, flice two large Onions thin, and fo on
till you have filled your Dilh, with a Handful
of: Salt between every Row j then cover them
with another Pewter Difli, and let them ftand
twenty-four Hoots, then put them in a Cul-
lender and let them .drain very well ; put them
into a Jar, cover them oyer with White wine
Vinegar, and let them Hand four Hours; pour
the Vinegar from them into a Copper Sauce-
pan, and boil it with a little Salt, put to the
Cucumbers, a little Mace, whole Pepper, r
large Race of Ginger llLced, and then pour
the boiling Vinegar on. Cover them clofe,
and when they are cold, tie them’ down. They
.lyill be fit to cat in two or three Days.
tSzi
Fqt pickUtig Currants. ^
Take Currants, either red or white before
they are thoroughly ripe ; you muft not take
them from the ftalk ; make a Pickle of Salt;
and Water, and a little Vinegar, fo keep them
for ufc.
They are proper for Garnifhing.
Catchup of Mushrooms.
Take a Stew-pan full of large flap Mufh-
roo.ns, and the Tips of thofe you wipe for
pickling, fet them on a flow Fire, with a Hand-
ful of Salt, without Water ; they will make a
great deal of Liquor which you muft ftrain,
and put a Quarter of a Pound of Shalots,
feme Pepper, Ginger,- Cloves, Mace, and a
Bay-leaf; boil, and fleim them well; when
quite cold. Bottle and flop them very clofe.
To prefervt Qh^vxvcSywiththe Leaves and Stalks
Green,
Take Morel Cherries, dip the Stalks and
Leaves in the beft Vinegar, boiling hot, ft’ck
the Sprig* upright in a Sieve till they arc dry ; in
the mean lime boil Tome double refined Sugar
to Syrup,, and dip the Cherries, Stalks and
Leaves in the Syrup, and- juft let them fcald;
lay them on a Sieve, and boil the Sugar to a
Gandy height, then dip the Cherries, Stalks,
Leaves and all; then ftiek the Branches in
Sieves; and* dry them you do other-Sweet-
ineafs.* They look very pretty at Candlelight
in*a Dcfert,
%
f S3 1
Tp preferveSZiJKKAi^rs,
Take red or white Currants the beft arid
the largeft Bunches, before they be too ripe ;
tie three or four Bunches together; then
take the Weight of them in fine Sugar
diffolye the Sugar with a little Spring Water ;
boil it and fcum it clean ; then put in the
bruit, and boil them gently five Minutes; let
them cool, and boil them as long: do fo three
times, then take the Fruit, and put them into
Pots or Glafles. Boil the Syrup till it will drop
a Pearl without breaking. Put a white Paper
over your Pots or Glafles and tie a. Parchment
over that.
Preferve Rafberries the fame Way, but boil,
them gently.
To preferve Barberries.
Take them ripe, and of a good Colour,, arid
the Sort without Stones ; then take three
times the Weight of them in fine Sugar ; boip
fome of theworftof the Barberries in Spring-
water ; ftrain it and take as much of it as wdl
diflblve the Sugar. Boil it to a Syrup, fcum
it clean, tic the Fruit in Bunches, and do
them as the Currants.
To preferve Fruit green all the Tear.
Gather your Fruit when they are three Pans
ripe, on a very dry Day, when the S:un Ihines
on them, then take earthen Pots and put
them in, cover the Pots with Corks, or
bung them that no Air can get into them,
dig a Place in the Earth a Yard deep, fet
the Pots therein, and cover them with the
Earth
Earth very clofe, and keep them for Ule,
VV hen 5 ou take any out, cover them up again
as at the firft.
To Walnuts.
Make a Pickle of Salt and Water ftrong
enough to bear an Egg, boil it and feum it
well, and pour it over your Walnuts ; let
them flrand twelve Days, changing the Pickle
at the end of fix Days, then pour them into
a Cullender, and dry them with a coarfe
Cloth, then get the beft White-wine Vinegar,
with Cloves, Mace, Nutmeg, Jamaica Pep-
per-corns and fliced Ginger, boil up thefe and
pour it I'calding hot upon your Walnuts, you
may add fome SHalot and a Clove or two of
Garlick; to one hundred of Walnuts you
muft put a Pint of brown Muftard-feed, when
they are cold, put them into a Jar and ;ftop.:
them clofe. ^
Of Made Wines.
Cowslip Wine.
O fix Gallons of Water put thirty pounds
of Malaga Raifins ; boil your W ater full
two Hours, and meafure: it out of your Copper
upon the Raifins which muft. be choped fmall
and put in a.Xub, let them work together ten
Days, ..ftirring it feveral times a Day.; at the
end of thatTime ftrain.it off.and prefs the
Raifins hard to get out their Strength, then
take two Spoonfuls of good Ale-yeaft, and
beat with it fix Ounces of Syrup of Lemons,^
m tor" ^ ^
eniuo then put in three Pecks of Cowflips by little,
and little, and let all your Ingredients work
together three Days, ftirring it three or four
s tiHues a Day, and then tun it up. Bottle it at
Watetit - four Months end,
t and (ci ' . ^
Walnt To mate Meai>.
jingtk? To five Quarts of Honey put fixty C^rarts
our fc; of Water, eight^on Races fliced Ginger,
v/\lhj; and one handlul of Roieniary j let them boil
i-winefc three Hours and be feutn’d perpetually 5 . when
, jamaici it is cold, put your Yt^ft to it, and it will be
)oiluptlie^ fit to boulein eight of ten Days^,
r \h\ms
Iloveortr Gooseberry Wine.
WfloL' To every three Founds of ripe Goofeber-
ard-fed,! rics, put a Pint of Spring Water, unb<}iled :
a JaraiK firft bruiffc.yiour Fruit with your Hand?, in a
Tub, and then put the Water to them, ftir
them very well, and let them fland a whole
Day, and then ftrain them oft, and to every
three Pounds of Gobfeberries and a Pint of
8*- Water, piit a Pound of Sugar diflblved, aud
. let It fland twenty-four Hours mof^, then
ttWflyp -feum the tUad clear oflF, and put the Liqubr
)urWa!S into a Veflel, and the feum into a Flannel
fyourfc Bag. and what drains from it put into the
chopti'^ Velfelj you muft let it work two or three
^ togefe Days before you flop it clofe^ fo let it ftkiid
Pay; 2 : four Months before you bottle it, and if it be
nd preli not clear when you draw it into bottles, let it
rtflgilir fland in the Bottles feme time and then rack it
?.yeai(,' cfF into other Bottks. When youdraw it out
p/Lffli'- of the Cafk don’t tap it too low.
i %9
r 86 j
To make Elder Wine very Excellent,
Take Malaga Raifins, cu. themfmail, Stalks,
Stones and all^ put them into a Tub, and pour
over them Water that has boiled an Hour; to
every fix Pounds , of Raifms put one Gallon of
Water, pour it on boilirig hot and ftir it well,
and when it is cold cover it with a Cloth, and
let it work together ten or twelve Days, ftir-
ing it five or fix Times a Day ; at the End of
that time drain the Liquor from the Raifms,
and fqueeze them hard, and put to every Gal-
lon of Liquor one Pint of clear Juice of Elder.
The bed Way to get the Juice is to bake the
Berries in earthen Pots; let the Liquor be
cold when you put them together, and dir them
well, then turn it, and when it has done work-
ing, clay it up and let it dand four or five
Months before you bottle it; in fix Week^i ^
after it will be very Ripe.
Rafberry Wine.
Take ripe Rafbenies, bruife them with the -
Back of a Spoon, drain them., and fill a Bot- '
tie with the Juice ; dop it, but not very clofe^ ^
and fet it by fourorj^five Days ;. then pour it '
off from the Dregs, and add thereto as much
Rhenifh or white Wine, as the Juice will |
well colour ; that done, fweeten your Wioe *
with Lpafr Sugar, and bottle it up for Ufe.
To make Currant Wine.
Take your Currants full ripe, drip them
and bruife them in a Mortar, and to every
Gallon of Pulp, put two Quarts of Water, firit .
polled and cold ; you njay put in fome Grapes
if
r 87 ]
if you pleafe ; let it ftand in a Tub to fer-
ment ; then let it run thro’ a Hair Sieve ; let
no Perfon touch it, and Jet it take its Time
' to run, and to every Gallon of this Liquor put
4 two Pounds and a Half of white Sugar; ftir it
^ well, and put it in your Vefiel, and to every
Gallon, put a Q^jart of the beft redfifycd
Spirits of Wine^ let it ftand fix Weeks and
Bottle it.
u Raisin Wine.
if Put five Pounds of Malaga or Bebedere
if' Raifins to a Gallon of clear River Water,
j4’ fteep them a P'ortnight, ftiring them every
Day ; then pour the Liquor off, and fqueeze
iC; the Juice out of the Raifins, and put both
c(t Liquors together in a Veflel that is juft large
^1 enough to contain itj for it (hould be quite
■ full; let the Vefiel ftand till your Wine has
done hilTing, or making the ulual Noife : You
may add a Pint of French Brandy to every two
Gallons, then flop it up clofe, and when you
find it is fine, which you may know by peg-
ging it, bottle it off*.
If you chufe to have it red, put a Gallon
of Alicant Wine to every four Gallons of
Raifin Wine.
Black Cherry Winb.
Take three Gallons of Water, boil it an
Hour, bruife 12 Pounds of black Cherries,
but do not break the Stones ; pour the Water
boiling hot on the Cherries, fiir the Cherries
very well in it, and let it ftand for cw-^nty-
i four
I
four Hours, then ftrain it off, and to every
Gallon put near two Pounds of good Sugary
mix it well with the Liquor, andUet it ftand
twenty-four Hours longer, then put it up in a
clean fweet Cafk, and ftop it dofe, don’t hot* f
tie it before you find it to be very fine. (
f
To imitate Cyprus WmE. ^
Take nine Quarts of the Juice of White j
Elderberries, which has been preffed gently ]
from the Berries, with the Hand, and palled
thro’ a Sieve, without bruifing the Kernels of
the Berries, to nine Gallons of Water, add
to every Gallon of Liquor three Pounds of
Lifbon Sugar, and to the whole Q^iantity put
an Ounce and a half of Ginger, fliced, and
three Quarters of an Ounce of Cloves; then
boil this near an Hour, taking ofF the Scum
as it rifes, and pour the whole to cool in an
open Tiib,^ and work it with Ale-yeaft fpread
upon a Toaft of white Bread for three Days,
and then turn it into a Veflel that will juft
hold it, adding about a Pound and a half of !
Raifins of the Sun fplit to lie in the Liquor till
you draw it ofF, which (hould not be till the ,
Wine is fine, which you will find in January.
To keep Goofeberries, Damfons, Bullace,
Plumbs, and Cherries in Bottles.
Take Goofeberries green, the other Sorts be-
fore they be too ripe, put them in wide mouth’d
Bottles j fet them in a gentle Oven till the
bkin change Colour. When cold, cork them
down tight, and melt fome Rofin on the Top.
Di regions
Direftions for the genteel managing
of Mades Dishes.
Rules to be obferved in all Made Difhes,
I ET your Stew-pans, Sauce-pans and Co-
vers be very clean, free from Sand and
well tinned, and take Care that all the white
Sauces have a little Tartnefs, and be very
fmooth, of a fine Thicknefs, and all the time
any white Sauce is over the Fire keep flirting
it one Way.
And as to brown Sauce, take great cire no
Fatfwimsat the Top, but that it be all fmooth
alike, and about as thick as good Cream, and
not to tatte of one Thing more than another.
As to Pepper and Salt, feafon to your Palate,
but don’t put too much of either, for that will
take away the fine Flavour of every Thing.
As to moft Made-difhes, you may put in what
you think proper to enlarge it or make it good,
as Muflirooms pickled, dry’d, frefli or pow-
dered, Truffles, Morels, Cocks- combs ftewed.
Ox-palates cut in little Bits, Artichoke Bot-
toms, either pickled, frefli boiled, or dry’d
ones, foftened in warm Water, each cut into
four Pieces, Afparagus-Tops, the Yolks of
hard Eggs, Force-meat Balls, &c. The beft
Things to give a Sauce a tartnefs, are a Mufli-
room Pickle, white Walnut Pickle, Lemon
Juice, or Elder Vinegar.
I A
A
[ 90 ]
A Pig in Jelly*
Set on a Stew-pan with a CalPs Foot fplit,
and a Quart of Water; let this flew gently
a confiderable Time, then put in a fmall Pig
cut into Quarters, at the fame Time put in
the Pig’s Feet, and add three or four Blades
of Mace, and four Cloves ; a little grated
Lemon-peel, and lome Salt.
Let this do for feme Time over a flow Fire,
then put in a Pint of ftrong white Wine, and
the Juice of four Lemons : Let it continue fo
long on the Fire as will make it in the whole
two Hours.
Then take up the Pig, and lay it hand-
fomely in a Difb.
Strain off the Liquor and fet it by to be cold,
then takeoff the Fat at the Top, and the Set-
ling from the Bottom, let the Pig be cold
alfo, then warm the Jelly and pour it over the
Pig, and let it ftand again to be cold ; ferve it
up as a cold Difb, garniflied with frefli Par-
fley and Pieces of Lemon cut fmall with the
Peel upon them.
A Leg of Mutton a la Hautgout.
Hang it about twelve Days in an airy Place,
then fluff it all over with Cloves of Garlick,
rub it with Pepper and Salt ; roaft it ; put
fome red Wine and good Gravy in the Difli>
and fend it to Table.
A Harrico of Mutton.
Cut a Neck or Loin of Mutton into fix
or feven Pieces, flew it till it is quite tender ;
[ 9 ^ ]■
m the mearv Time put in fomc Turnips and
Carrots cut like Dice, two Dozen of Chefnuts
blanched, three Lettuces cut fmall, five or
fix Onions, a Hunch ot fweet Herbs, Pepper,
Salt, and two Blades of Mace ; cover it, and
let it ftew an Hour, then take off the Fat and
Di(h it up.
It is the heft Way to boil the Roots fcpa-
rate, becaufe Carrots will take three 'Limes as
much Time as Turnips; therefore fome of the
Roots, would boil to mafh, before the othert
were half done.
forced Leg of Lamb.
Cut a long Slit out of the Back-fidcofa
Leg of Lamb ; then chop the Meat fmall witH
eight Ounces of Beef Suet,., fome Marrow,
Oyflers, an Anchovy,- an Onion, fome fweet
Herbs, Lemon peel, Mace and Nutmeg, beat
all thefe together in a Mortar, put it in tho
flit you cut, and ftufFit up in the fame Form it
was before, few it up, rub it over with the
Yolks of Eggs, fpit it, flour it, lay it to the
Fire, and bafte it with Butter* It will take
about an Hour*
^ Fillet of Veal with Collops.
Cut what Collops you want from a Fillet of
Veal, then fill the Udder with rich Force meat,
tie it round and roaft it ; lay the Udder in the
Middle of the Difli, and the Collops which
inuft be done at the fame Time round it, and
fend it up with Gravy and Butter, garnilhing
the Rim of the Difh with Lemon*
I Pigeons
[90
Pigeons a Hole.
Sea Ton your Pigeons, with beaten Mace,
Pepper and Salt ; put a little Bit of Butter in
the Belly, lay them in a Diih, and pour a light
Batter, all over them, made with a Quart of
Milk and Eggs, and four or five Spoonfuls of
flour; Bake it, and fend it to Table, it is
a very pretty Difh.
^ Jugged Hare.
Cut your Hare into little Pieces, lard them
here and there with little Slips of Bacon, (ca*
fon them with a little Pepper and Salt, put
them into an earthen Jug, with a Blade or
two of Mace, an Onion ftuck with Cloves,
and a Bundle offweet Herbs; cover the Jug or
jar, you do it in fo dole that nothing can get
in ; then fet it in a Pot of boiling W ater, keep
the Water boiling, and three Hours will do
it; then turn it out into the DiOi, and take
out the Onion and fweet Herbs, and fend it to
Table hot,
making Ala mode Beef.
Cut a Buttock of Beef into Pieces, of about
two Pounds each, lard them, fry them
brown ; put them into the Pot juft large
enough to hoi J them, put in two Quarts of
Broth, feme fweet Herbs, an Onion, Cloves,
Mace, Nutmeg, Pepper and Salt ; when done
cover itr and ftew it till tender, fkim off the
fat, put the Meat in the Di(h, and ftrain the
Sauce over it.
This Difli may be ferved up either hot or
cold, juft as you like it.
f 93 J
A Tongue and Udder forced ^
Boil your Tongue and Udder two Hours,
Blanch the Tongue, flick it with Cloves i
raife the Udder and fill it with Veal Force-
^ meat : firfl wafli the Inlide with the Yolk of
Egg, then put in Force meat, and tie the
Ends clofe and put them in an Oven, when
enough, have Gravy in the Difl), and fwcet
faucein a Cup, Some Cooks roaft them, and
bafle them with Butter, but I think they are
befl done in an Oven,
For making Veal Rolls.
Lay fome Slices of Veal on fome Slices of
Bacon of the fame Size ^ then lay a green
Force-meat on that ; then roll them, tie them
and roafl them, rub them with the Yolks
Eggs, flour them and bafle them with
Butter. When they are enough, lay them in
a Difli and have ready fome Gravy, Morels,
Truffles and Muflirooms 3 Garnifli with Le-
mon.
Water Soakey.
Clean a Parcel of very fmall Flounders, and^
cut the Fins ofl Clofe ^ put them into a Stew-
pan with juft enough Water to cover them ;
fprinkle in a little Bay- fait, and a Bundle of
Parfley, boil them till they are enough, then
fend all up together in a deep Difli, the Fifh,
Water, and Parfley ^ and fend up Parfley-
butter in aCup.
This feems a very infipid Difh in the De-
feription, but there is fomeihing very pretty in
the f afte of fmall Fifh this Way.
i 3 Ragooino
[ 94 ]
Ragooing Larks.
Draw a Dozen of Larks, having prepared
them for the dreffing, tofs them up m melted
Bacon, with fome Truffles, fome Mulhrooms,
and the Liver of a large Fowl, adding^fome
Spices, and an Onion with about five Cloves
ftuck in it ; dredge it with a little Flour, and
moiften it with rich Veal Gravy.
Let it ftand over the Fire till properly waft-
ed, then add to it an Egg beat up in Cream, and
a Spoonful of chopt Parfley beat up among
it.
When this is poured into the Stewpan,
let it have a Turn or two over the Stove
to thicken it, and then take off the Far,
fqueeze in the Juice of half a Lemon, and
ferve it up.
There is no Way of eating Larks, that is
;^t all comparable to this.
To Jiew Giblets with Cloves.
Take two pair of Giblets and clean them,
then prepare them for ftewing in the following
IVlanner ; cut off the Bill, and cut the Head
in two; fkin the Feet, break the Pinion-
bone in tw o, and then cut the Liver in two,
and the Gizzard in four; then take the
Wind-pipe out of the Neck, and cut that in
two.
Put all into a Pipkin, and pour in it three
Quarters of a Pint of rich Gravy: add a
Bunch of fweet Herbs, and fome Blades of
Mace, a Quarter of a Nutmeg, and a little
Salt.
Peel an Omon and flick into it ten Cloves;
put this in among the reft, and fet the Pipkin
over a very flow Fire that it may not boil, but
flew very gently j let it keep over this Fire
till it is done enough, then take out the
Onion and Sweet Herbs, and pour all the refl:
into a Difliand fcrre it up#
Pigeon Dumplins.
Chufe four very large and fine young tame
Pidgeons, feafon them with Pepper and Salt,
and put into the Belly of each a little Piece of-
Butter.
Make a very good PufF-pafte, and roll it out
into four Pieces large enough to hold one Pi*
^eon in each : lay one of the Pigeons upon
each piece of the Pafte, roll it up, and tie it
in a Cloth that it may not break ; and put them
into a Pot with a large Quantity of Broth.
Let them boil an Hour and a half then take
them out.
Set on fome good Gravy in a Sauce-pan,
and thicken it up with fome Cullis, or elfe
with a Piece ot Butter rolled in Flour.
Lay the Dumplins handfomely in a Difh :
take Care they do not break in taking out of
the Cloth, and pour the Gravy over them.
Harshing Partridges.
Pick and draw two Brace of Partridges,
feafon them with Pepper and Salt infide and
out, and fplit them, cover them with Slices of
Bacon, and lay them down to roaft.
Let them be about three Parts done, then
take
take them up, and cut ofF the Wings and
Legs,, take ofF all the Meat and Mince it very
well.
Pound the Garcafies in a Marble Mortar,
and put them into a ftew-pan with a little
Eflence of Ham, and let them warm a little,
then firain this through a Sieve.
Put the minced Meat of the Partridges into
a fmall Saucepan, pour in the EiFence lirained
from the CarcafTcs, and add the Juice of a
Seville Orange and about half a Tea-fpoonful
of Juice of Rocambole, make all hot toge-
ther, and ferve it up in a fmall Difli with
toafled S.ippets,.
Artichoaks with Cream.
Boil Tome Artichoaks in Water till they are
enough, then take them up, tofs up the
bottoms with Butter in a Stew-pan; and put^
in fome Cream and with it a few Chives, and
a Bunch of Parfley, when it is enough thicken
the Sauce with the Yolks of Egge, add to it a.
little grated Nutmeg and fome Stalks, and
ferve it up hot.
/
7 o mak ^ Sausages.
Take three Pounds of Pork, and the like
Quantity of Pork. Suet, chop the. Pork very
well with a Chopping-knife before you put the
Suet to it,,. then chop, your Pork and Suet
together till it is very fine j add to it the Yolks
of twelve £ggs, a little grated white Bread, a
grated Nutmeg, a little Mace, a few-Cloves,
a handful of Sage flired fmall, and Pepper
and Salt according to your Taftej mix all
thefe
[ 97 ]
thefo very well together and fill the Guts with
it.
Beef Escariot.
Take a Flank of Beef, then take two
Ounces of Bay-falt, half a Pound of coarfe
Sugar, and a Pound of common Salt, mix all
together and rub the Beef, then lay it in an
earthen Pan, and turn it every Day. Let it
lie ten or twelve Days in the Pickle, then boil
it. If you i'erve it hot, you may fend with it
Peas-pudding or Cabbage, but it has ar finer
relifli cold.
Veal Olives.
Put Tome Slices of Veal on feme Slices of
fat Bacon of the fam^ Size, and a Slice of
well feafoned forced Meat upon the Veal, then
roll them up fingle, rpaft theiHj ^nd f^rye them
up with ftewed Sorrel. ,,
Beef Olives.
Cut a Rump of Beef into Stakes, lay on
fome Veal horce-meat, roll them, tie them
once round with a hafd knot^ dip them in
Eggs, Bread-crumbs, grated Nutmeg, Pepper
and Salt; then roaft them, have fome good
Gravy thickened, fome Truffles, Morrels.and
Muflirooms : boil all together and put intQ
the Diffi.
Ducks AtLA-Mode.
Take two Ducks, cut tliem into Quarters^
fry them in Butter a little brown, then pour
out all the fat, and throw a little Flour over
them; add half a Pint of good Gravy, and a
Quarter of a Pint of red Wine, two Shallots,
[ 98 ]
an Anchovy, a Bunch of fweet Herbs ; cover
them clofe, and let them ftew half an Hourj
take out the Herbs, fkim off the Fat, and let
your Sauce be as thick as Cream, Send it ta
Table and garnifh with Lemon.
Of
jj
Jir
Asparagus Pease.
Take the green Part of a Bundle of fmalf
Grafs, cut to the Size of green Peafe, throw
them into cold Water and waft them clean,
ftrain them ofF and throw them into a
Stew-pan of boiling Water, boil them till
juft tender, ftrain them cfF, and put them into
a Stew-pan, with a Piece of freft Butter, a
Faggot of fweet Herb, a little Cinnamo n, a
Lump of Loaf Sugar, feme green Mintchopt
very fine, a little Flour, put your Stew-pan
over the Stove, and keep them ftaking > put
a Quarter of a Pint of Creamy beat up with
the Yolk of an Egg ; ftake them till they
thicken, and ferve them with the Cruft of a
French Roll, toafted and Buttered and put
luider them.
,.;0^
li
Htai
".ter
IWA
Kan
ist
1 ®,
ki
^ Bajhamal of IjAViBs Ears.
Take eighteen Lambs Ears, fcalded clean
from the Wool, but not the Skin ofF, wipe
and finge them over a Stove, then cutout the
Burrs and clip each Ear in four Places at the
put them in fcalding Water, with a
little Salt and Lemon, boil them about five
Minutes, ftrain them off, put them into cold
Water ; take a Stew-pan, put in a Piece of
irein Butter, put it over a hot Stoves when
the
Emf
Ijij
tie
C
tfl
lie
[ 99 ]
the Btttter rifes, duft in a little Flour, then put
in a Pint of good Broth, with a Piece of lean
Ham, fix or eight fmall green Onions, a Fag-
got of fweet Herbs, then put in the Lambs
Ears, let them boil gently, leafon them with
Salt, a little White Pepper, three or four
Cloves, and a Blade of Mace : when they are
boiled tender, take them out and wipe them
clean; put them into a clean Stew-pan, with
fome Baftiamal Sauce, juft boil them up, fcum
them, take off your Stew-pan, fqueeze in a
little Orange or Lemon, and ferve them hot.
make Essence of Ham.
Take off the Fat of a Ham, and cut the
lean in Slices, beat them well and lay them in
the Bottom of a Stew-pan with Slices of Car-
rots, Parfnips and Onions : cover your Pan,
and fet it over a gentle Fire : let them ftew
till they begin to flick, then fprinkle a little
Flour and turn them ; then mofflen with
Broth and Veal Gravy, feafon them with three
or four Muftirooms, as many Truffles, a whole
Leek, fome Parfley, and half a dozen Cloves,
or inftead of a Leak, a Clove of Garlick.
Put in fome Crufts of Bread, and let them
fimmer over the Fire for a Quarter of an
Hour; ftrain it and fet it away for Ufe.
Any Pork or Ham does for this, that is well
made.
A Jofs-up ^ Cold Veal.
Cut fome cold Veal very thin, break a couple
of Eggs, throw away the Whites, beat up
the Yolks, and mix with them by degrees,
half
[ IDO ]
half a Pint of Milk with fome Nutmeg, and
add a little Salt, put this to the Veal with a *
Spoonful of Mufhroom Pickle, and a Piece ;
of Butter rolled in f'lour, fet all over the Fire ^
together ; and when it is thoroughly hot and
well thickened pour it into the Difh. j
i
An excellent Stuffing for a Calf’s Heart. |
Cut ofF the Deaf-ears and all the Strings,
then take a little fat Bacon and Winter Sa- I
voury, a little Onion and Lemon-peel, Salt, i
Pepper, Nutmeg, and grated Bread ; mix all |
thefe with Butter, and wet them with an Egg j
or two. The fame Stuffing does for Veal. |
For makmg rich Caper Sauce. f
Drain fome Capers from their Liquor, and -j
cut them fmall ; put into a fmall Sauce-pan, ^
with fome Eflence of Ham \ fprinkle in a little '
Pepper, and let it boil up j then put in the Ca-| ,
pers, let it boil up again two or three Times, ij-
then ferve it up hot. 1
The common Way is, to mix Capers with
melted Butter ; but whoever has once tailed
the French Caper Sauce will have no relilh .
for the Greafy kind in common Ufe.
To fave the Expence of Eflence of Ham, i
our common Ham Sauce will do.
Dutch Sauce for Meat or Fish. ^
Melt you Butter with Water and Vinegar, '
and thicken it with the Yolks of a Couple of |
^-ggs \ put to it Juice of Lemon, and run it ^
through a Sieve,
Firft
f K5I ]
Fir/t Courfe.
3! Difhes.
Firji Courfe. 3 Difhes.
1 Quarter of A
1 Lamb j
f Roali Boef )
{ A Pudding j
1 *
( Chicken* 1 I pudd/ng H
\ & Bacon i V j
Stcond Courfe,
1 Roaft Fowls
^ Apple or Goofe-
bery Pye.
Second Courfe %
X Wild Ducks
2 Tanfey
3 Smelts fryed
Another,
Firji Courfe.
I Boird Mutton,
Beef or Pork,
a Boiled Pudding.
Second Courfe.
I Ducks or Teal
% TartSf
Another,
Ftrji Courfe^
1 Cod boil’d ‘
2 Scotch Collope
3 Pu<Jdipg.
^ Second Courfe^
. X Green Gooie
2 Tarts^or Cuftard
, 3 Peafe,
K Firji
[ tQ2 ]
Courfs Four Dtjhts*
-Second Courfe,
{
1 Pig
2 Duck? or Teal
3 Neats' Tongue diced
4 Tarts, or Tanfey
Firft Courfe.
Second Courf^.,
. Another.
I Boiled Mutton or Beef
^ 2 foiled Turkey
\ 3 teg of Lamb and Loin fr/d
L 4 T'udding.
1 Partridges or Ducks
2 Roafled. tpbfiers
> 3 Tarts -
4' Lamb Stones and Sweet-
• r breads
Firjl
¥
t
L-
u
’lii
f 103 ]
Firfi Courfe. Five Dijhes-
Another,
Firft Courfe.
1 Salmon and Smelts
2 Ham
3 l^oilcd Chickens
4 Qi«arrer Lamb roafled
5 Alj)aragus, Mufhrooms
cr any (Jaidcn Stuff
Second Courfe^
1 Hare
2 Roaft Lobfters
3 Sweetbreads, &c.
4 Tanley
5 Jelfeys, &c.
[ 104 ] i
ojoc^jpcj^ I
^he Compkat Market Woman : being the 1 1
befl Inftrumms for Marketing. '
Fo 7' chujing Carp^ "Tcnchn Pike, Salmon, Bar-
bel, Whiting, Eels, Shads, Smelts, T
B e careful to obferve that when they are
frefh, the Gills arc of a bright Red, the
Eyes bright and full, and the Flefli being ftifFj
but when ftale, the Gils are pale, the Eyes 1
funk, and of a d=ull caft, and the Flcfh foft and M
clammy.
F^r chufmg a Turbot. T
When the Flefh is plump and thick, and the ; kll
Belly of a Cream coltJuc, then it is good ; but t[
when thin, and the Belly of a bluifli White, it
is other wife. . Oi
For chuJing pickled iP
When it is new and good, the Scales art j
llifF and fhining, and the Flefli is oily to the L
7'ouch, and parts without crumbling. ,
F$r chuftng pickle Sturgeon.
When good and fine, the Veins and Grifllt
are of a blue Colour, the Skin limber, the Flefli ]f
white, the Fat pleafant feented 3 and may bs aj'
cut without crumbling.
For chuftng Herrings and Mackarel.
When new, their Gils are of a fine lively
fed, the Eyes bright and full, and the P'ifh ' i
ftiff. For
r
iiii
r ^^5 ]
For chufmg Plaife, Flounders and Dabs.
When new they are ft iff, their Eyes look
full and lively \ the ihickcft arc always the belt
eating.
For chufmg Cod.
The beft are th’ofe Which are th'fck towards
the Head, and their Flefli when cut is very
white.
For chufmg Soals.
The beft are ftiff and thick, and of a cream
Colour on the Belly.
Forchufing Red Herrings.
The beft Red Herrings are thofe which
fmell well, of a good GJofs and part well from
the Bone^
For chufmg dr'ytd L Y N G .
Obferve that the beft is always thick about
the Pole, and its Flefti is of a bright Yellow.
For chufmg Prawns and Shrimps.
Thefe, if Ifale, will call a Kind of flimy
Smell; their Colour fading, and are flimy j
otherwife all of them are good.
For chafing Crabs.
If ftale, they will be limber in their Claws
and Joints, their red colour turned blackifli
and dufky, and will have an ill fmell under
their Throats.
For chufmg LoB:8TERS.
The weightieft arc beft, but take care there
be no Water in them ; and when frefli, 'h®
Kj Tail
[ io6 ]
Tail will fly up like a Spring, and will be full
of firm Flefli.
For chujing Poultry.
A Cock or Capon, &c. When they are
young, their Spurs are fhort and dubbed ; but
be careful to obferve they are not pared or
fcraped.
When the Hen is old, her Legs and Comb
arc rough j if young, fmooth.
For chufmg a Turkey.
1 he Cock if he be young, his Legs will be
fmooth and black, and his Spurs (hort; if ftale,
his Eyes will be funk in his Head and his Feet
dry ; if new, the Eyes lively and limber.
Obferve the fame Directions, for the Hen,
and if {he be with Egg, (he will have a foft
open Vent ; if not, a hard clofe one.
, For chujtng a Goose.
When the Bill is yellowifh and has but
few Hairs, it is young ; but if full of Hairs, and
the Bill and Foot red, it is old ; if frefli, lim-
ber footed if fiale, dry footed.
Ducks, wild or tame. If frelh limber foot-
ed, if fiale, dry footed.
A true wild Duck has a reddi/h Foot, and
fmaller than the tame One.
Rabbit, or Coney.
heii a Rabbit is old, the Claws are very
ong and rough, and grey Hairs intermixed
^th the W^l ; but if young, the Claws and
00 niooth, if ftale, it will be limber, and
the
[ J07 ]
theplefli, will lookbluifli, having a Kind of
Slime upon it} but if frefli, it will be liiif,
and the Flefli white and dry.
For chufingViGi.o'ti% &c.
The Dove-houfe Pigeons^ when old, are
red legged: and when new and fat, limber
footed and feel full in the vent; when
their Vents are green and flabby.
For chufmg Brawn,
The thickeft Brawn is old, the moderate
young. But if the Rind and Fat are very ten-
der, it is not Boar Brawn, but Barrow or Sow
For chu/sng Venisiqn.
Run a knife under the Bones that come out
of the Haunches or Shoulders, and if the Scent
is fweet, it is new, but if the Scent be rank,
then it is flale, and the Side in the moft flefliy
Parts when tainted, will look in fome Places
green and other very black. If the Hoofs are
wide and rough it is old, but if clofe and fmooth
it is young*.
7he Seafon for Venison,.
That of the Buck begins in May, and is in
Seafon till All hallow’s Day ; the Doe is in
Seafon from Michaelmas to the End of De-
cember, and fometimes to the End of January.
Fcr chufmg Hams.
Run a Knife under the Bone that flicks out
of the Ham, and * if it comes out clean
and
[ io8 ] ^
and has a pretty good Flavour, it Is good and |
fweet; if- much fiii^ared and dulled, it is lU'
tainted and rufty.' ‘
'ic
For chuftrtg Bacon. Hi
When the Fat is white, oily in feeling, and
does nor break, or crumble, and the flelh flicks pt*
well to'the Bones, and bears a good colour it lo'
is good •, but* if the c6htfary, and the Lean to
has (oine little Streaks of yellow, it is rufly, cr
will foon be fo.
Be
For chufing Beef, snc
The right Ox-beef, ifyoung, has an open' Tl;
Giain \ a tender and oily fmoothnefs ; if old, He
tough and fpungy, except the Neck, Bri/ket, '1^
and fuch Parts \ which in young meat will be
more rough than in other Parts. A fort of a
carnation Colour, betokens good fpeiiding \
Meet: the Sewet, a curious white, ycllowifh i',j
is not fo good. iiii
Cow-Beef is clofer grained than the Ox, ft
the Fat whiter, but the Lean is paler 5 and k
when young, the Dent you make with your ' ;^r
Finger will rife prefently.
1 he Bull-Beef is clofer grained and of a
deep dufky red, tough in Pinching; the f'at . f
fkinny and hard, and has a rankifh Imell ; and =
for Newnefs or Stalenefs this Flefti has but ;oi;
few Signs, mofl: material is its Clamminefs, Ijf
and the reft your Smell will inform you. If (jii
it be bruifed, thofe parts will look more dufky ^
or blackifh than the others. jn
Ffir"
For chufing VeAl.
When the bloody Vein in the Shoulder is
blue, or a bright red, it is hew, but if blackifh^
greenifh, or yellowifh, then it is ftale. The
Loin firft taints under the Kidney; and the
Llefh, when fiale, is loft and flimy.
'I'he Breaft and Neck, taint firft at the up-
per End, and you may perceive a dulky yel-
lowifh, or greenifh Appearance ; the Sweet-
bread on the Breaft will be clammy, oiherwife
it will be frefh and good.
The Leg when new is known by the Stiff-
nefs of the Joints ; if limber, the FiejQi clammy,
and has green or yellowifli Spots, it is ftale»
The Head is known as the Lamb’s. The
Flefh of a Bull Calf is redder and firmer than
that of a Cow Calf, and the Fat harder.
^ For chufing Pork.
When young, the Lean will break in pinch-*
ing between your Fingers, and if you nip the
Skin with your Nails, it will make a Dent;,
alfo if the Fat be foft and pulpy, in a Manner
like Lard : when old the Lean is rough, and
fpungy, feeling rough ; efpecially if the Rind
be ftubborn, and you cannot nip it with your
Nail. , ... j
For knowing whether it be new killed, try
the Legs, Hands, and Springs, by putting
your Fingers under the Bone that comes out,
for if it be tainted, you will there find it by
fmelling your F.ngers, befider, the Skm wil
be fweaty and clammy when ftale, but cool
and fmooth when new. Wherf
[ 110 ]
When you find many little Kernels in the
Fat, like fmall Shot, it is Meafley, and dan*
gerous to eat.
For chufing a Lamb.
When you buy a Lamb’s Head, obferve the
Eyes, if they are funk in, and wrinkled, it is
^lale, if lively and plump, it is new and fweet.
In a Fore-quarter obferve the Neck Vein,
and if of a Sky blue it is fweet and good; but
if inclining to green or yellow, it is almoft, if
not quite, tainted. If the Hind-quarter has
a fainted Smell under the Kidney, and the
Knuckle be limber, it is ftale.
For chufing Mutton.
_ Obferve when it is old, the Flelh in pinch-
ing will wrirtldb ah(f reWain fdj when young
the Flefh will pinch tender, and the Fat will
parteafily from the Lean; but when old, it
Will ftfek by^ Skins and Strings. The Ewe
Mutton is paler than Weather Mutton, and is
defer grained. When the Flefli is inclining to
3'ellow, and is looie at the Bone, it is com-
monly rotten or inclining that Way. To
“ is new or ftaie, obferve the
Directions for chufing Lamb.
ixn chufing
a/f m, a knife in the
Middle of It, and if your Smell and Tafte be
good, you cannot be deceived.
„ For chufing Chkese.
..ur'k moiftand fnioo'h Coat; if
•Id Cheefe be rough coated, rugged or dry af
Top
[ HI ]
Top, beware of little Worms or Mites. If
it be all overfull of Holes, moift orfpungy it
is fubjeft to Maggots. If any foft or perifhed
Place appear on the Out-fide, try hovv deep it
goes, for the greater Part may be hid within.
For chufttig Eggs,
Hold the great End to your Tongue, when
it feels waim it is new, if cold, it is bad;
and lo in proportion to the Heat and Cold, ib
is the Goodnefs of the Egg. Another Way
to know a good Egg is, to put the Egg into a
Pan of cold Water, the frelher it be, the fooner
it will fall to the Bottom ; if rotten ic will not
fink at all,
Fcr keeping Eggs good*
Put them all with the fn^all-Epds downwards
-in fine Wood-Afhes, turning them once a
Week End*ways, and they will keep fomc
Months.
NeceJJary Ihings to be pr^ovided when a Family
is goin^nt’O the Comtry fcr a ^wrrier.
•Nutniegs^'i Ctnnampn, Cloves, M^ce, Pep-
per, Gijigeri Jamaica Pepper, Currants, Rai-
fiBs;, Sugar,' Lifbon Sugar, Loaf Sugar,
double refined, Prunes, Oranges, Lemons,
Anchovies, Olives, Capers, Mangoes, Oil for
Sallads, Vinegar, Verjuice, Tea, Coffee, Cho-
colate, Almonds, Chefnuts, French Pears, Sa-
goe, Truffles, Morels, Macroni, Yermicellj,
Rice, Millet, Comfits, and PiftachoeNuts.
The Phyfical Diredor.
PP O R an Ague^ hy Dodor Mead* T ake a
^ Drachm of Powder of Myrrh, mix it"in a
Spoonful ol Sack, then take it, and drink a
Glafs of Sack after it. Do this as near as
poflible an Hour before the Fits come on.
Di\ Mead's Receipt for the Cure of the Bite of
a mad Dog. Let the Patient be blooded at the
Arm, 9 or lo Ounces. Take of the Herb,
called, in Latin, Lichen cinereus terreilris, in
Engiifh, Afh-coloured ground Liverwort,
cleaned, dry’d, and powdered, half an Ounce,
of black Pepper powdered, two Drachms.*
Mixthefe well together, and divide the Pow-
cler into four Doles, one of which muft be
taken every Morning failing, for four Mornings
fucceflively, in half a Pint of Cow’s Milk
warm, after thefo four Dofes are taken, the
Patient muft go into the cold Bath, or cold
Spring or River every Morning failing, for a
Month ; he muft be dipt all over, but not ftay
• in (with his Head above Water) longer than
half a Minute^ if the Water be very cold : Af-
ter this he muft go in three Times a Week for
a Fortnight longer. The Lichin is a very
common Herb, grows generally in fandy bar-
ren Soils all over England ; the right Time to
gather it, is in the Month of October and No-
vember.
k
itur
•4
I
I*;
Vf
'it
f
k
\
[ 3
I
ki
li!
bi
it lii
Br.
voa
Fqk an AJlhrm, Take half a Pint of Tar
Water twice a Day: Or drink a Pint ot
Sea Water every Morning: — Or a Spoon-
ful of Nettle-juice, mixed with clarified
Honey.
Bleeding at the Nofe (to prevent)* Apply to
the Neck behind and on each Side, a Cloth
dipt in cold Water: Or wafh the Tem-
ple, Nofe and Neck with Vinegar.
Spitting Blood. Take half a Pint of (lew d
Pninei-, at lying down for two or three
Nights : — Take frequently a Spoonful of the
Juice of Nettle and Plantine Leaves, mixt
and fweetened with Sugar Candy : Or,
half a Tea-fpoonful of Barbadoes Tar on a
Lump of Loaf Sugar at Night. It commonly
incf
1ie|
!be'
m
m
>
foitf
Ihf
Wi
me 5
IN^
cures at once.
Boils. Apply a little Venice Turpentine;
Or a Plaifter of Honey and Wheat Flour.
Hard Brea/h. Apply Turnips roafied ’till
foft, then mafhed and mixt with a little Oil
of Rofes. Change this twice a Day, keeping
the Breaft very warm with a Flannel.
SorexBxeaJl and JwelUd* Boil a Handful of
Camomile and as much Mallows in Milk and
Water. Foment with it between two Flan-
nels as hot as can be borne every twelve Hours.
It always diflblves any Knob or Swelling in
any Part.
A Bruife. Apply a Plaifter of chopt Parfley
mixt with Butter ; Or rub it with one
Spoonful of Oil of Turpentine and two of
Neats-foot Oil.
t iH ]
To prevent dwelling from a Btutje, Immedi-
ately apply a Cloth fiveor Trx l imes doubled,
dipt in cold Water, and new dipt when it
grows warm.
A Burn or a Scald. Immediately plunge the
Part into cold Water, keep it in an Hour, if
not well before. Perhaps for four or five Hours;
• Or, llndure of Myrrh, Or, Oil
and Parfley ftampt together.
A Cancer in the Breajl. Ufe the cold Bath.
(This has cured many.) This has cured a
Perfon of a Cancer in her Breafi, a Confump-
tion, a Sciatica, and Rheumatifm, which flie
had near twenty Yeais. She bathed daily
for a Month, and drank only Water. Or,
apply Goofe Dung and Celandine beat well
together^ and fpread on a fine Rag, it will
both cleanfe and heal the Sore. Or, a
Poultis of Wild Parfnips ; flowers. Leaves
and Stalks, changing it Morning and Even-
ing.
Cancer in the M'.uth. Boil a few Leaves of
Succory, Plantine ahd Rue, with a Spoonful of
Honey, for a Quarter of an Hour, gargle
with this often in an Hour,
Chilhlmns {to prevint,) Wear Flannd
Socks.
Chiiblains (to cure,) Apply Salt and Onions
pounded together.
Chin-ilough or Hooping -Cou^. Rtib the
Back at lyinfg down with old Rum. It feh-
dom fails.' Or, giv^e a Spdonful of Juice
of Penny-royal mixt with brown Sugar-candy,
twice a Day.
Chopi
[ ”5 ]
Chop! Hands (to prevent.) Wa(h them with
Flour of Muftard.
A Co d, Di ink a Spoonful of Honey, add a
a Pint of Water — Or, to one Spoonful of
Oatmeal and one Spoonful of Honey, add a
Piece of Butter of the Bipnefs of a Nutmeg;.
Pour on gradually near a Pint of boiling Wa-
ter : diink this lying down in Bed.
A Cold in the Head, Pare very thin the yeU
low Rine of an Orange, roll it up infide out
and thruft a Roll into each Noflril,
l^he Cholick (in the Fit,) Take from forty
to a hundred Drops of Oil of Anifeeds, on a
Lump of Sugar : — Or apply outwardly a Bag
of hot Oats.
Cholick in Children, Give a Scruple of pow-
dered Aniieeds in their JMeat.
A Confumption. Take no Food but new
Butter-Milic, churned in a Bottle, and white
Bread. — I have known this fuccefsful : — Or,
take a Spoonful ot Syrup of Fox-glove, Morn-
ing and Evening: — Or, every Morning cut
.^lip a little Turf of frefh Earth, -and, lying
down,jbieath into the Hole for a Q^jarter of afi
Hour, I have known a deep Confumption cured
thus. — Or take half a Pint of Ikimed Milk,
.put one Spoonful of the beft Rum, fweetened
with a little Sugar or Sugar of Rofes 5 take
it new Milk warm, lying in Bed an Hour after
it: And ufe for common D/ripk, eight Parts-
Water, three Parts fkimed Milk^ one Parc '
Rum, fweetened with a little Sugar.
Convu/fans, Take a Tea-fpoonful of Va-
le; ian Root, powdered in a Cup of Water every
Evening
[ ti6 j
Kvcning — Or, half a Dram of Miffelto pow-
ilerM every fix Hours, drinking after it a
Draught of ftrong Infulion thereof*
■ (to cure.) Cleanfe from Earth the
Root and Heib of Houfeleek ; crufh it with
your Fingers, and apply it. Renew it e\ery
three Hoursj for twenty-four Hours.
Cojiivenejs. Breakfalf twice a Week or
oftener, on VVaier-gruel with Currants ‘Dr,
take the Bigncfsof a large Nutmeg of Cream
of Tartar, mixt with Honey as often as you
need. T • r j
J Cough. Mix an Ounce of Linfeed
Oil, with an Ounce of white Sugar-candy,
powdered, and take a Tea-fpoonful whenever
the Cough comes : — Or, make a Hole thro
a Lemon and fill it with Honey. Roaft if,
and catch the Juice. Take a Tea-fpoonful
of this frequently.
J Corfumpiive Cough. Slit ten or twelve Raw
fins of the Sun, take out the Stones, and fill
them up with the fmall tender Tops of Rue.
Take thefe early every Morning, fafiing two
or three Hours after. . , i
tickling Cough, Drink Water whiten d
with Oatmeal four Times a Day — Or, keep
3 Piece of Barley- Sugar or Sugar-candy con-
flantly in your Mouth.
A Cut. Keep it clofe with your Thumb
a Quarter of an Hour. Then double a Rag
five or fix Times, dipt in cold ^Vater, and
-bind it on.
(e
7
5
[ n? 3
Dcayefs. Drop into the Ear a Tea-fpoon-
ful of ^alc 'Waier : — Or, Juice of Ground-
Iv} :
For a f itkd Ddafnefs, Fake a red Onion,
pick out the Core ; fill up the Place with Oil
of roafied Almonds. Let it ftand a Night ;
then bruife and (train it. Drop three or four
Drops into the Ear, Morning and Evening,
and (lop it with black Wool.
J Dt'Lpfy, Eat a Gruft of Bread every Morn-
ing falling: — Or, take a b'poonful of th«
Juice of Aitichoak-leaves, morning and Even-
ing : — Or, three fpoonfuls of the Juice of
Leeks and Elder-Ieaves : — Or, take a Spoon-
ful of whole Muftard-feed, Night and Morn-
ing, and drink on it half a Pint of Decodfion
of green Broom-tops. This works both by
Stool and Urine.
Ihe Ear'Jch Rub the Ear hard for a Quar-
ter of an Hour : — Or, blow the Sinoak of
Tobacco ftrongly into it.
Noife in the Ears. Fill them with bruifed
Hyflbp.
An Excellent Eye Water.. Heat half an
Ounce of Lapis Calaminaris red hot, and
quench it in hajf a Pint of P'rench vvhite Wine
and .as much white Rofe-water : then pound
it fmall and infufe it. Shake the Bottle when'
you ufe it. It cures Sorenefs, Weaknefs, and
moll Dileafes of the E)e. 1 have known it
cure total Blindnefs.
Another^ Infufe in Lime-water a Dram of
Sal Armoniac powder’d, for twelve Hours ;
L 3 then
[ ii8 ]
tficn drain and keep it for Ufe. This alfo
cures moft diflbiders in the Lye.
The falling Sichnejs, "l ake half a Pint of
Decodlion of Lignum Guiacuni, Morning and
E vening : — Or,'^take half a D>am of powdered
Miflelto every fix Hours, drinking after it a
lirong Infulion of Miflelto.
J fever Drink a large Glals of Tar-watcr
Varm every Hour,
yl biirmng Fever, Stamp a Handful of
Leaves of Caprifolium ; put fair Water to it^.
and ufe it cold as aCi)lter5, It commonly
cures in an Hour.
J comirual Fen.?er. If not very violent, take
a Dram of Sal Pninellae, every four Hours,
111 waim Water, till it abates,
lietl'ick Fever, Drink only thin Water-
gruel, or boiled Milk and Water. The more
you drink the better.
/In Intermitting^ Fever, Drink warm Le-
mr iiade in the beginning of every Fit. It cures
in a few Days: — Or, take twenty ‘Drops of
(;ij of Sulphur in a Gup, of Balm Tea, once -
cr twice a Day.'
A Fever with Pains in the Limhsi Take
tv/enty Drops of Spirit of Hartlhorn in a Cup.
<:f Water twice or thrice in twcnty-lour
Hpurs.
A Slow Fivef\ Ufe the Cold -bath for two ,
or three Weeks daily.
A Blicciy Flux, Take a large Apple, and
at the I'op pick out all the Core, and fill up
the Place with a Piece of Honey-comb ; (the
honey being ftrained out} roalt the Appleia-
Lmbers^
f 119 J
KiDbtTs, and eat it, and this will flop the Fiux.
immi diairly.
Thi^Gciit hi the Sttim^icb, I^iflolve two Drams
of Venice 'rrcacle in a GJafs of Mountain..
After drinking it, going to b.d, you may
chiller, in two Idoursand well in fjxteen.
^The Gravel, Eat largely of Radifhes
Or, drink largely of warm Water fweetened .
with Honey.
The Head^Jeh, Waftl the Head for a Quar--
ter cf an Hour with cold Water i-^Or, po^ir
info the Palm of the Hand a little Brandy,,^
with fome Juice 0/ Lemon and hold it to the
Forehead. Or,, fnuif. up the Noft juice, of
Ground Ivy.
7 he Hiccups, Bwaihow a mouthful of
ter, topping the.Mquth and Ears.
Hoarpiefs, Inllead of Supper eat pn Apple
roafted, and drink half a Pint of Water. —
Or, fwallow flowly the Juice of RatliDies. —
Or, take a Spopiaiul of Sage-juice Monnng.
?vnd Evening.
The 'Jaundice, ^Piike as. much as lh?s on. a.
Shilling of calcin’d Egg-fhells, three Morn in
falling ; and walk till you Sweat : — Or, half a
Pint of ftrong Decodlion of Nettles.
The Itch, Waih the Parts aftecSled with
ftrong Decodtion of Dock-root,, for nine or ten
Di) s ; — Or, anoint them with black Soap : —
Or, fteep a Shirt half an Hour in a Qiiart
of Water, mixt with half an Ounce of pow-
dered Brimflone, dry it flowly, and wear it
five or fix Days, Sometimes it needs repeat-
[ ,120 ]
The Kind's Evil, Take as much Cream of
Tartar as lies on a Sixpence, every Morning
an;l Evening,
The Legs infiamed. Apply Fullers Earth
fpread on brown Paper; it fclclnm fails. — Or,
boiled Turnips with Mutton Suet.
Leg% fope and running. Wafh them in Brandy
and apply Elder Leaves,, changing them twice
a Day. This will dry up all the Sores, tho’
the Leg were like an Honey-comb — Proved.
The Leprofy. Walh in the Sea often and
long.
The Lethargy. SnufF ftrong Vinegar up the
Nofe,.
Lice (to kill). Sprinkle Spanifii SnufF over
the Head Or, wafh it with a Decodion of
Amaranth,
Ear one feemingly killed with Lightnings or a
Damp or Suffocated. Plunge him immediately,
into cold Water: — Or, blow ftrongly with
Bellows down his Throat — This may recover
a Perfon feemingly drowned.
Lues Venerea. Take an Ounce of Quick-
filver every Morning, and a Spoonful ot Gas
of Sulphur in a Gla/s of Water at Five in the
Afternoon. I have known a Perfon cured by
this when iuppofed to be at the Point of Death,
who had been infe6t.ed by a foul Nurfe, before
fhe was a Year old. — I infert this for the.
Sake of fuch innocent Sufferers.
Raging Madnejs, Apply to the Head, Cloth
dipt in cold Water. — Or, fet the Patient with
his Head. under a great Water-fall, as long as
hisv
p
r;
u
mill
.■
0 ■
fti
ikt: '
';i-
r 121 ]
his Strength will bear: Or pour Water ©n
his F^ead out of the Tea-lc^'ttle.
Menfes obJiiuSJed. Take half a Pint of
ftrong Dcco6tion of Penny royal, every Night
at going to Bed : — Or, boil five large Heads
of Hemp in a Pint of Water to half. Strain it
and drink it going to Bed two or three Nights,
it feldom fails Or, take frt m eight to twelve
Grains of Calomel, in a Pill, for tw^o or three
Nights, take care not to catch Cold. It vomits
an'i purges.
The Palfy, life the cold Bath, if you are
under Fifty, rubbing and fweating after it. —
Or, fhred white Onions, and bake them gent-
ly in an earthen Pot, ’till they arc foft. Spread
a thick Plailfcr of this, and apply it to the
benumb’d Part, all over the Side, if need be.
The Piles to prevent, Wafti the Part often
with cold Water.
' The Pi'es to cure. Apply a Poultis of
boil’d Brook-lime. It feldom fails. — —Or
Varnifh. It perfe£\ly cures both the blind and
bleeding Piles,
The inward piles. Drink a Spoonful of
Juice of Yarrov/, or of Leeks, three or four
Adornings.
'I he Pleurify.' Take out the Core of an Ap-
‘ple, fill it With white Fiankincenfe ; flop it
'clofe, with the' Piece you cut out, and foaliit
in Afhts. Mafh and eat it.—- Or, a G.’als o£
'i'ar w^aier, warm every half Hour.
J Ptick or a Cut that Ftjlers, Apply T irr-
pen;iae.
* Ui
The Rheumatifm, Ufe the cold Bath, with
rubbing and fweating: — Or, mix Flour of
Brimftone with Honey, in equal Quantities
take three Tea-fpoonfuls at Nioht, two in
the Morning ; and one afterwards Morning
and Evening, ’till cured. — Or, as much Flour
of Sulphur, walhing it down with Decodion
of Lignum Guaiacum.
To rejiore the Strength after a Rheumatijm,
Make a ftrong Broth of Cow-heels, and wa(h
the Parts with it warm twice a Day; It has
reftored one who was quite a Cripple, having
no Strength left either in his Leg, Thigh, or
Loins.
ASealdHtad^ Anoint it with Barbadoes
Tar.
l. he Sciatica. Ufe cold Bathing, and fweat
together with the Flefli-brufh twice a Day.
^'he Zcurvy. Take a DecocSlion of great
Water Dock.' — Or, infufe dried Dock-roots
in your common Drink : — Or^ pound into a
Pulp Seville Oranges fliced, Rind and all, and
Powder Sugar, equal Q^iantities. Fake a
I ea-fpoonful three or four Times a Day.
The Shingles. Drink a Pint of Sea-water
every Morning for a Week, towards the
Clofe, bathe alfo.
Sicknefs in the Alorningn Eat nothing after
Six in the Evening.
feir
^0i
[ 123 ]
A Sore Ihroat, Apply a Chin-ftay ofroafteJ
JTjgs : Or, gargle with Rofe- Water,
and Syrup of Mulberies.
A Sprain, Bathe it in good Crab-verjuice.
Weoknejs remaining after a Sprain, is cured
by rubbing the Part daily with Brine.
A Stitch in the Side, Apply Treacle fpread
hot upon a T oaft.
The Stone (to prevent.) Beware oF Coftive-
nefs, Ufe no violent -Diuretics. Mead is a
proper Drink. — In the Fit, Ilice a large Onion,
pour half a Pint of warm Water upon it. Af-
ter it hasftood twelve hours, drink the Water.
Do this every Morning ’till you are well.
In a raging Fit, Beat Onions into Pulp,
and apply them as a Pouhis, Part’ to the Back
and Part to each Groin. It gives fpeedy Eafe
: in the moft racking Pain,
Fhe Stone (to eafe or cure- ) Take Morning
1 . -and Evening a Tea-fpoonful of Onions cal-
cined into white Afhes, in-white Wine. An
Ounce will often diflTolve the Storle.
The Stranguary, Drink largely of Decodlion
of Turnips fweetened whh Honey.
Swelled Glands in the Neck, I'ake half a
Pint of Sea-water every other Day.
Swelled Legs, Take Wormwood, Southern-
wood aild Rue, flamp them together, and fry
them in Honey, till they grow dry j then ap-^
ply them as hot as you can bear.
A white SiveUing (on the joints.) Apply a
Poultis of Wormwood fried with Hog’s Lard.
To dijjolve hard or white Swellings, 7'akc
white Rofes, Elder Flowers, Leaves of Fo^-
[ 124 ]
5^ove and of St. John’s Wort, a Handful
each, mixt with Hog’s Lard, and make an
Ointment.
To fajlen the Teeth, Put powdered Allum
the Quantity of a Nutmeg in a Quart of Spring
Water, for twenty-four Hours. Then {train
the Water, and gargle with it.
To prevent the Tootb-^ch, With the Mouth
with cold Water every Morning.
To cure the Tooth- Ach. Chew the Root of
the yellow Water Flower dc Luce : — Or, put
into the hollow I’ooth, a little Cotton, dipt
in Lucetellis’s Balfarn ; or a Drop or two of
Oil of Cloves on Cotton.
The Virtigo^ orfwimming in the Head, T ake
a Vomit or two. Or, drink Morning and
Evening half a Pint of DecovStion of Primrofe-
root,
A Malignant XJlcer, Apply Juice of Pim-
pernel boiled with the Herb.
To flop Vomitting, Apply a large Onion flit,
to the Pit of the Stomach. Or, take a
Spoonful of Lemon-juice and fix Grains of
Salt of Wormwood*
JVarts, Rub them daily with a Radifh.
A Whitlow. Apply a Poult is of chewed
Bread. Shift it once a Day.
Worms, Take a Glafs of Onion-water:
•—Or, take two Tea-fpoonfuls of Worm-feed
mixt with Treacle, for fix Mornings.
Wounds. Apply Juice of Powder of Yar-
row.
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Of CLEAR-STARCHING
♦
To wojh Muslins.
'T^AKE your Muflin Aprons, Hoods, Neck-
^ cloths, foU them four double, putting
the two belvages together, then the Ends
together, and wafh it the Way the Selvage
goes, to prevent their Fraying, then take clear
Water, let it not be too hot, for that makes
them yellow, and ftrain the Water through, a
Cloth ; then take the beft Soap, a (mail
Quantity, (as your wafh is) put it upon a
clean Stick, beat up your Lather 5 let it not
be with a Wi(k, becaufe it will make the
Water yellow, and leaves Splinters in the Wa-
ter, which will tear the Muflins.
After the Lather is beat, put in your fouleft
Muflins one by one, till you have put all in,
let them fland to foak, then wa(h them one
by one to prevent tearing, whilft the Water is
warm ; then fqueeze them between both Hands
for fear of leaving the dirty Suds in them : as
you wafh them out, fliakc them open into z
Di(h : then let your fecond Lather be beat up
as your firft, only let the Water be hotter, but
not fcalding hot, but wafh them whilft they arc
warm, and fqueeze them as before : then as
to your third Lather, let your Water be
fcalding hot, but not boiling, for that makes
the Water yellow; then take powder B‘ue a
fmall ^antity, put it in a Cup, and put Wa-
ter to it, a little more than will wet it^
M fliakc
[ 126 ]
•{hake the Cup about, afterwards pour it Into
thefcalding Water ; and ftir it about till it is
blue enough : then take Soap and beat up
your Lather as before, and put the yellowelt
Muflins in firft, then let them be covered over
with a clean Cloth : you may wa(h them out
whilft warm, or let them ftand all Night, to
clear them.
When you wafh them out, take Care and
wa(h| the Blue out, then lay them in clear
Pump-water if ; you have not time to Starch
them all at once, put no more in your Starch
than you can finifnin one Day, for lying in the
Starch makes them look yellow and ftreaky^
But let them be in Water till you have
time to finifh them, but do not exceed two
Days.
Mod Starchers boil their Muflins, but they
fhould not by reafon it wears them out, but the
fcaiding and letting Muflins lie in the Suds,
do them more good than a boil : likewife ob*
ferve nevrer to foap your Muflins, for wafh-
ing out the Soap will caufe you to fray the
Muflins.
To rinfe Mujllm before you Starch them.
Take Pump- water, in a clean Pan, then
take a fmall Quantity of Blue in a Cup, and
put a little Pump-water to it, ftiake it about
in the Cup, and pour a little of it in the rinf-
ing- water, and IHr it about; put yjour whiteft
Muflins in firli, one by one, ’itfqiiee^ing them
t>ut one by one, and in cafe any Blue Ihould
fettle, rub them with your Hand iligbtly in the
Water, and it will conic ofi'; and if any of
your
f 127 J
your Muflins be yellow, you muft mate the
Rinfing-water a little bluer; after you have
rinfed them, fqueeze them one by one, very
hard, becaufe they will not take the Starch if
any W ater is left in them, and pull them out
with dry hands, double them upon a clean dry
Cloth in order to ftarch them; Some People
ftarch them dry^ but they ought not, for it
makes them yellow and ftiff, and is very apt to
fray them.
^ Ta make Starch ft>r the Muslins,
T ake a Pint of Pump- w*a ter to a Quarter of
a Pound of Starch, put the Water in a Skillet,
J and put it over a clear Fire till it is lukewarm,
then put in vour Starch, keep it llirring flowly
^ one ^A^ay till it boils, one boil and no more,
: thtm pour it into a Pan, cover it with a Plate
till it is cold ; when it is cold, take feme upon
your Hand, and fome Blue in the other Hand,
then mix them together, but make it not too
^ blue, for the leaff Blue the better : you need not
make any more at a Time, keep it not above
a Week, for that will make your Muflins look
|i Yeljbw c take your Muflins doubled as before
. one by one, then (pread the Starch with your
[ Hand, but not too thick, firit on one fide and
then- the other, but not open it ; then blue the
|| fineft Mullins firft and then the thicker, for the
J flarch that comesoutof the hneft will flarch the
thick ones : and the fame Starch that comes
out of the Muflins will (farch Aprons, Caps,
and Handkerchiefs, for thin Starch is heft for
^ theoJi becaufe they muft not be too flifF.
When
t 12* ]
When you have ftarched the Muflirts, lav
them in an earthen Di[h, kneeding them with
your double Fift, till the Starch l^ick about
your Hands, then fqueezing them hard, wipe upc
them with a dry Cloth : after that open them, ^
and rub them Sightly through your Hands* Jot
When you have opened them, and rubbed Sta
them, take the two Ends and fo clap them be- fqu
tween your Hands ^ pull them out very well, tJo
to you and from you, to prevent the fraying.
Be fure your hands arc dry.
If any of the Starch remain on your Hands,
it will fray theMuflin ; dry them well, and as
you pull them out, hold them againft the Light
to fee if they are clapped enough,.
\ If any thinglooks Alining, that is the Starch, "
ybu muft rub it over gently; when they Side^
clapped enough, you will obferve them to fly ^
afunder, and not flick to your Hands : but ob- utk
ferve to clap very thick, and very hard, for if Jfld li
you let them dry they will be limber ; fo that fcn
when you fee no fliining they are clapped As I
enough. You muft never clap them Angle, inch
for that frays and tears them ; neither clap by omes
the Fire, but in frofiy Weather, for that fpoili rte.
the Colour. ‘
For the ironing of Mullins, pull them out wcle
double on the Board, as fmooth and even as nrds
you can, and fo on till you finifh about fix tery
one upon another ; then with your Box-iron, Bond
iron the under one fi rfl, becaufe that is the drieft, iky j
and fliould be pretty dry, but not quite dry, wdip
that you may iron them even and prevent To
Fraying. Let fine plain Muflin be ironed Tape
upon itHQa
C 129 ]
Upon a foft Woollen Cloth; but if you haw
that is coarfe or thick, you muft firft iron
them upon a damp Cloth, and then afterwards
upon your ironing Cloth, the wrong Side.
As for Lawns, rn the wafhing and rinfing,
do them as you do Muflins, make a very thin
Starch, but not VVater-ftarch : dip them in, and
fqueeze them out haid, wipe them with a dry
Cloth, very hard, and clap them carefully, for
they are very apt to (lip; then fold them up*,
and put them into a dry Pan when they arc
clapped ejiough ; if you touch them with any
wet, it will leave a Sort of thick look, and fo
will Muflins. You may iron them on a damp
Cloth like the Mufliios, but not with too hot
an Iron 5 and aJfo iron them on the wrong
Side, as you do the thick Muflins.
I You muft not ftarch with Starch left from
other things j therefore make frefli as before,
j and fee that the fame be a very little matter
bluer than before-
As for Night Caps, Aprons, &c. yem muft
ftarch them in a very thin Starch, which
comes from the Muflins ; but it muft be
thicker than Water-ftarch, a fmall matter of
, clapping ferves them ; but obferve that they
are clear : you muft alfo put them out to-
wards the gathers, to prevent the fraying them^
Every Way double them, and lay them on the
Board as even as you can, and let them lie till
they are pretty near dry ; then put them even
and iron them on the wrong Sides.
To do Lace the beft way, you^ muft few
Tape to each Side of the Lace, then wafh it
junongfl other Muflin§, or by itfclf in three
i
[ I
Lathers ; and if it looks not white, put it
into warm Butter- milk, and let it lie a Day,,
then hang k to dry; and then waQi it out in
two or three Lathers, but the Lathers muftbe
blue , after which take it out, and pin it upon
your board by the Tapes very even ; then take
Muflins the length of the Lace and dip it in
Water-ftarch, and fo lay k upon the Lace till
it. drys ; obferve not to fqueeze any of the
.Starch out of the MuHin.
When the Lace is dry take off the Tapes;,
after which pick the Purls and the Foot very
tenderly.
If you open the Purls, you muft make a
round hardifh Pillow, and lay Paper on
which will fliew the Purls the plainer ; after-
wards lay the Lace upon the Paper, and with
along flendex Needle, with a Bk of W ax at
the HFad, you may eafily open them, ifthey
are. well picked out at ftrft ; after you have
opened them, lay them upon aboard, with a
Muflin over them, and iron them with an Iron
not too. hot*
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Xo take out Iron-mouldj or Stains of Claret
Ink, &c. out of Mullins, Table Linen,
th{
T K your Mullins be iron-moulded, take a
Chaffing -dilb of clearCoals, feta Plate over
it with fome Sorrel in it ; then put Ibme Salt
upon the Plate; afterwards take fome more
Sorrel in a Bit of Muflin, and fqueeze
Juice upon it: let it lie till it is very hot,
fo take the Hained Place and fqueeze it very ^
bard; then take frefh Sonel and Salt, and fo '
[ iJi ]
ufe it as before, till the Stain is gone out:
the Minute you fee the Stain got out, wafh it
in three or four Lathers, till it has done look-
ing Green.
Spots o/Ihk out of Linen.
Take the Linen, and let that Part of it
that the Ink has fallen upon, lay all Night in
Vinegar and Salt; the next Day rub the Spots
well with it, as if you were wafliing in Water*
then put frelh Vinegar and Salt, and let it lie
another Night, and the next Day rub it again,
and all the Spots will difappear.
■ I:/ozv to get the Stains of Fruit out of Linfn.
Rub all the Stains very well with Butter
then put the Linen into fcalding hot Milk ;
let it lie and fteep there till it is cold, and rub
^ the flain’d Places in the Milk, till you iee they
: are quite out.
'1 SOAP.
^ Be careful in choofing the oldeft Soap you
can , for that which is new-made not only
y fpoils the Colour of the Linen, but alfo does
' not go ib far.
, Hew io wajh Silk Stockings.
Make a ftrong Lather with Soap and pretty
^ hot, then lay the Stockings, on a Table,
tike a piece of very coarfe rough Cloth, roll it
up, and rub them with it as hard as you can,
turning them fevcral Times frcFm one Side to
^ the other, ’till they have paffed through three
Lathers ; then rinfe them in three or four Wa-
^ ters, till not the lead: Tinblure of the Soap
remains ; and when you .find them quite clear^
T ' 32 ]
hang them up to dry, without wringing, wrong
Side outwards. W hen they are about half dry^
take th^m down, and pull them out with your
Hands into Shape, let them lye a while, and
then fmooth them with your Iron on the wronn;
Side. ^
FINIS.
This Day is Publiihcd,
‘(In ^ bandjome O^anro Volumcy P-rica Five SbiUings neatly
bound.)
THE
Cotnpleat ConfeBioner :
on , THE
Whole Art of Confedtionary
^ Made Plain and Easy.
Shewing the various Methods of preserving and can-
PYJNG, both dry and liquid, all Kinds of Fruit, Flow-
ers, and Herbs j the different Ways of clarifying
Sugar j and the Method of Keeping Fr u it. Nuts, and
Flowers fre/h and fine all the Year round.
Alfo DIRECTIONS for making
Rock-works and
Candi es.
Biscuits,
Rich Cakes,
Creams,
CySTARDS,
‘feLLlES,
HIP Syllabubs and
Cheese-cakes of all
Sorts,
Wines of all
English
j Sorts,
[Strong Cordials,
[simple Waters,
Mead, Oils, &c,
[ Sviiups of all Kinds,
Milk Punch that will keep
twenty Years,
iKnicknacks and
[Trifles Ir DesiETS,
i ^c. &■€. &fc. &C.
Eikewife the Art of making Artificial Fruit, with
the Stalks in it, lo as to rcfomble the natural Fruit.
To which arc add.# fome Bills of Fare for Deserts
for Private Fami LIES,
By H. G L A S S E.
Eondon: Pr-nted for J. Cooke, at Shahfpeari-beai,
cu Vi Pater^ncjicr-Ronv, and fold by all the Book*
icllcrs in Creat-JIntaiM and Ireland,
:a<k^