The
WILLIAM L.
CLEMENTS
LIBRARY
The University of Michigan

-
1
!

1
THE EXPERIENCED
ENGLISH HOUSEKEEPER,
FOR THE USE AND EASE OF
LADIES, HOUSEKEEPERS, COOKS, &c.
WRITTEN PURELY FROM PRACTICE:
DEDICATED TO THE
Hon. Lady ELIZABETH WARBURTON,
Whom the Author lately served as Housekeeper :
Consisting of several Hundred Original Receipts, most of which
never appeared in Print.
PART 1. Lemon-Pickle, Browning for all sorts of made Dishes ;
Soups, Fish, plain Meat, Game, made Dishes, both hot and
cold, Pies, Puddings, &c.
PART JI. All kinds of Confectionary, particularly the Gold and
Silver Web for covering of Sweetmeats, and a Dessert of Spun
Sugar, with Directions to set out a Table in the most elegant
Manner, and in the modern Taste, Floating Islands, Fish Ponds,
Transparent Puddings, Trifles, Whips, &c.
PART III. Pickling, Potting, and Collaring; Wines, Vinegars,
Catchups, Distilling ; with two most valuable Receipts, one for
refining Malt liquors, the other for curing Acid Wines ; and a
correct List of every thing in Season for every Month in the Year.
$
BY ELIZABETH RAFFALD.
A NEW EDITION:
In which are inserted some celebrated Receipts by other
modern Authors.
LONDON:
IRINTED FOR J. BRAMBLES, A, MEGGITT, AND J. WATERS,
BY H. MOZLEY; GAINSBOROUGI,
1808.
EUHRIGRAD
GIFT
onli5/06
TO THE HONOURABLE
LADY ELIZABETH WARBURTON.
PERMIT me, honoured Madam, to lay before
you a work, for which I am ambitious of ob-
taining your Ladyship’s approbation, as much as
to oblige a great number of my friends, who
are well acquainted with the practice I have had
in the Art of Cookery ever since I left your
Ladyship’s family, and have often solicited me to
publish for the instruction of their housekeepers.
As I flatter myself I had the happiness of giv-
ing satisfaction, during my service, Madam, in
your family, it would be a still greater encourage-
ment, should my endeavours for the service of
the sex be honoured with the favourable opinion
of so good a judge of propriety and elegance as
your Ladyship.
I am not vain enough to propose adding any
thing to the Experienced Housekeeper, but hope
these receipts (written purely from practice) may
be of use to young persons who are willing to im-
prove theinselves.
a
A 2
iv
DEDICATION.
I rely on your Ladyship’s candour, and what-
ever Ladies favour this Book with reading it,
to excuse the plainness of the style; as, in com-
pliance with the desire of my friends, I have
studied to express myself so as to be understood
by the meanest capacity, and think myself happy
in being allowed the honour of subscribing,
Your Ladyship's
Most dutiful
Most obedient
And most humble Servant,
ELIZABETH RAFFALD.
-...
1
Preface to the first Edition.
WHEN I reflect upon the number of books already in
print upon this ſubject, and with what contempt they
are read, I cannot but be apprehenſive that this may meet
the ſame fate with ſome, who will cenfure before they
either ſee it or try its value.
Therefore the only favour. I have to beguof the public
is, not to cenſure my work before they have made trial
of ſome one receipt, which I am perſuaded, if carefully
followed, will anſwer their expectations; as I can faith-
fully affure my friends, that they are truly written from
,
my own experience, and not borrowed from any other
author, or, gloffed over with hard names, or words of
high ſtyle, but written in my own plain language, and
every ſheet carefully peruſed as it came from the preſs,
having an opportunity of having it printed by a neighbour,
whom I can rely on doing it the ſtricteſt juſtice, without
the leaſt alteration.
The whole work being now.completed to my wiſhes,
I think it my duty to render my moft fincere and grateful
thanks to my moſt noble and worthy friends, who have
already ſhown their good opinion of my endeavours to
ſerve my ſex, by raiſing me ſo large a ſubſcription, which
far exceeds my expectations.--I have not only been ho-
noured by having above eight hundred of their names
inſerted in my ſubſcription, but alſo have had all their
intereſt in this laborious undertaking, which I have at
laft arrived to the happineſs of completing, though at
the expenſe of my health, by being too ſtudious, and
giving too cloſe application.
a
( vi )
The only anxious with I have left is, that my worthy
friends may find it uſeful in their families, and be an in-
ſtructor to the young and ignorant, as it has been my
chiefeſt care to write in as plain a ſtyle as poſſible, ſo as
to be underſtood by the weakeſt capacity.
I am not afraid of being called extravagant, if my read-
er does not think that I have erred on the frugal hand.
I have made it my ſtudy to pleaſe both the eye and the
palate, without uſing pernicious things for the fake of
beauty.
And though I have given ſome of my diſhes French
names, as they are only known by thoſe names, yet they
will not be found very expenſive, nor added compoſitions,
but as plain as the nature of the diſh will admit of.
The receipts for the confectionary are ſuch as I daily
ſee in my own ſhop, which any lady may examine at
pleaſure, as I ſtill continue my beſt endeavours“ to give
fatisfaction to all who are pleaſed to favour me with their
cuſtom.
It may be neceſſary to inform my readers that I have
ſpent fifteen years in great and worthy families, in the
capacity of a Houſekeeper, and had an opportunity of
travelling with them ; but finding the common fervants
generally ſo ignorant in dreſſing meat, and a good cook
ſo hard to be met with, put me upon ſtudying the art of
Cookery more than perhaps I otherwiſe ſhould have done;
always endeavouring to join economy with neatneſs and
elegance, being fenfible what valuable qualifications theſe
are in a houſekeeper or cook; for of what uſe is their
ſkill, if they put their maſter or lady to an immoderate
expenſe in dreſſing a' dinner for a ſmall company, when
at the ſame time a prudent manager would have dreſſed
a
( vii )
twice the number of diſhes for a much greater company,
at half the coſt.
I have given no directions of cullis, as I have found by
experience that lemon pickle and browning anſwers both
for beauty and taſte (at a trifling expenſe) better than
cullis, which is extravagant ; for had I known the uſe
and value of thoſe two receipts when I firſt took upon
me the part and duty of a houſekeeper, it would have
faved me a great deal of trouble in making gravy, and
thoſe I ſerved, a deal of expenſe.
The number of receipts in this book are not fo nu-
merous as in ſome others, but they are what will be
found uſeful and ſufficient for any gentleman's family-
nejzher have I meddled with phyſical receipts, leaving
them to the phyſician's fuperior judgment; whoſe proper
province they are.
DESCRIPTION OF THE PLATE.
T!
THE Plate is the deſign of three ftove-fires for the kitche
en that will burn coals or embers inſtead of charcoal,
(which I always found expenſive, as well as pernicious to
the cooks) and will carry off the ſmoke of the coals and
ſteam, and ſmell of the pots and ſtew-pans; the coals are
burnt in caſt-iron pots, flat at the bottom, with bars..
AA, Fronts of the ſtove.
BB, Top of the ſtove, which is covered all over with
caſt-iron.
CC, Stove-pots in which the fire is mades
D, The form of the pot, with two vents caſt in it,
fix inches deep at the top, and three wide, as expreſſed
at HH in the pot, and to let the ſmoke through at H's in
the flues.
EE, Carried from the fire through the back-wall to
the kitchen chimney, as expreſſed in the lower plan.
FF, Back Wall.
G, The chimney-breaſt, betwixt which and the back
wall the ſteam riſes and goes off into the kitchen-chimney
by a vent made into it.
HH, Vents in the pot.
II, Draughts for the fires, and to receive the afbes.
The ſcale will give the dimenfions.
7

mo
I
THE EXPERIENCED
ENGLISH HOUSEKEEPER.
CHAPTER I.
Obſervations on Soups.
WHEN you make any kind of ſoups, particularly
,
portable, vermicelli, or brown-gravy ſoup, or any
other that has roots or herbs in, always obſerve to lay your
meat in the bottom of your pan, with a good lump of but-
ter ; cut the herbs and roots ſmall, lay them over your
meat, cover it cloſe, ſet it over a very ſlow fire, it will draw
all the virtue out of the roots or herbs, and turn it toa good
gravy, and give the ſoup a very different flavour, from
putting water in at the firſt: when your gravy is almoſt
dried up, fill your pan with water, when it begins to boil
take off the fat, and follow the directions of your receipt
for what ſort of foup you are making : when you make
old peas foup take ſoft water ; for green peas hard is the
beſt, it keeps the peas a better colour : when you make
any white ſoup don't put in cream till you take it off the
fire: always difh up your ſoups the laſt thing ; if it be a
gravy ſoup it will ſkim over if you let it ſtand; if it be
peas foup it often ſettles, and the top looks thin.
To make Portable Soup for Travsllers.
Take three large legs of veal and one of beef, the lean
part of half a ham, cut them in pieces, put a quarter of
a pound of butter at the bottom of a large cauldron, then
lay in the meat and bones, with four ounces of anchovies,
B
a
THE EXPERIENCED
up
have got
a
two ounces of mace, cut off the green leaves of five or fix
heads of celery, waſh the heads quite clean, cut them
fmall, put them in with three large carrots cut thin,
cover the cauldron cloſe, and ſet it over a moderate fire ;
when you find the gravy. begins to draw, keep taking it
till
you
it all out, then put water in to cover
the meat, fet it on the fire again, and let it boil flowly for
four hours, then ſtrain it through a hair fieve into a clean
pan, and let it boil three parts away, then ſtrain the
gravy
that
you drew from the meat into the pan,
let
it boil gently, (and keep fcumming the fat off very
clean as it riſes) till it looks like thick glue ; you muſt
take great care when it is near enough that it do
not burn; put in Cayenne pepper to your taſte, then pour
it on flat earthen diſhes, a quarter of an inch thick, and
let it ſtand till the next day, and cut it out with round,
tins a little larger than a crown piece ; lay the cakes on
diſhes, and ſet thein in the ſun to dry. ;, this foup will
anſwer beſt to be made in froſty, weather; when the
cakes are dry, put them in a tin box, with writing-paper
betwixt every cake, and keep them in a dry place. This
is a very uſeful foup to be kept in gentlemen's families,
for, by pouring a pint of boiling water on one cake, and
a little fait, it will make a good baſon of broth. A little
A
boiling water poured on it, will make gravy, for a turkey
or a fowl ; the longer it is kept the better.- N. B. Be
careful to keep turning the cakes as they dry.
To make a Tranſparent Soup.
Take a leg of veal, and cut off all the meat as thin as
you can ; when you have cut off all the meat clean from
the bone, break the bone in ſmall pieces, put the meat in
a large jug, and the bones at top, with a bunch of ſweet
herbs, a quarter of an ounce of mace, half a pound of
Jordan almonds, blanched, and beat fine, pour on it four
quarts of boiling water, let it ſtand all night by the fire
covered cloſe, the next day put it into a well tinned fauce-
pan, and let it boil ſlowly till it is reduced to two quarts;
be ſure
yoti take the ſcum and fat off as it riſes, all the
time it is boiling ; ſtrain it into a punch-bowl, let it ſettle
1
2
a
ENGLISH HOUSEKEEPER.
3
up.
;
for two hours, pour it into a clean faucepan, clear from
the ſediments, if any at the bottom; have ready three
ounces of rice boiled in water; if you like vermicelli better,
boil two ounces : when enough, put it ini, and ſerve it
To make Hare Soup.
Cut a large old hare in ſmall pieces, and put it in a
jug, with three blades of mace, a little ſalt, two large
onions, one red herring, fix morels, half a pint of red
wine, three quarts of water, bake it in a quick oven three
hours, then ſtrain it into a toſſing-pan, have ready boiled
three ounces of French barley, or 'fago in water ; fcald
the liver of the hare in boiling water two minutes ; rub
it through a hair ſieve, with the back of a wooden ſpoon
put it into the foup with the barley or fago, and a quar-
ter of a pound of butter, ſet it over the fire, keep ſtirring
it, but do not let it boil : if you do not like liver, put in
criſped bread ſteeped in red wine. This is a rich ſoup,
and proper for a large entertainment; and where two
foups are required, almond or onion ſoup for the top, and
the hare foup for the bottom.
To make a rich Vermicelli Soup.
Into a large toffing-pan put four ounces of butter, cut
a knuckle of veal and a ſcrag of mutton into finall pieces,
about the ſize of walnuts ; flice in the meat of a ſhank
of ham, with three or four blades of mace, two or three
carrots, two parſnips, two large onions, with a clove ſtuck
in at each end, cut in four or five heads of celery waſhed
clean, a bunch of ſweet herbs, eight or ten morels, and
an anchovy, cover the pan clofe up, and ſet it over a ſlo:v
fire, without any water, till the gravy is drawn out of the
meat, then pour the gravy out into a pot or baſon, let
the meat brown in the ſame pan, and take care it does
not burn, then pour in four quarts of water, let it boil
gently till it is waſted to three pints, then ſtrain it, and
put the other gravy to it, ſet it on the fire, add to it two
ounces of vermicelli, cut the niceſt part of a head of cele-
ry, Cayenne pepper and ſalt to your taſte, and let it boil
for four minutes ; if not a good colour, put in a little
a
a
B 2
4
THE EXPERIENCED
browning, lay a ſmall French roll in the foup-diſh, pour
the ſoup upon it, and lay ſome of the vermicelli over it.
To make an Ox-Cheek Soup.
Firſt break the bones of an ox-cheek, and waſh it in
many waters, then lay it in warm water, throw in a lit-
tle ſalt to fetch out the flime, waſh it out very well, then
take a large ſtew-pan, put two ounces of butter at the
bottom of the pan, and lay the fleſh ſide of the cheek
down, add to it half a pound of ſhank of ham cut in
ſlices, and four heads of celery, pull off the leaves, wash
the heads clean, and cut them in with three large onions,
two carrots and one parſnip ſliced, a few beets cut ſmall,
and three blades of mace, ſet it over a moderate fire a
quarter of an hour ; this draws the virtue from the roots,
which gives a pleaſant ſtrength to the gravy.
I have made a good gravy by this method with roots
and butter only, adding a little browning to give it a
pretty colour : when the head has ſimmered a quarter
of an hour, put to it fix quarts of water, and let it ſtew
till it is reduced to two quarts ; if you would have it eat
like foup, ſtrain and take out the meat and other ingre-
dients, and put in the white part of a head of celery cut
а.
in ſmall pieces, with a little browning, to make it a fine
colour ; take two ounces of vermicelli, give it a ſcald in
the ſoup and put the top of a French roll in the middle of
a tureen,
and ſerve it up.
If you would have it eat like ſtew, take up the face as
whole as poſſible, and have ready cut in ſquare pieces a
boiled turnip and carrot, a ſlice of bread toaſted, and cut
in ſmall dices, put in a little Cayenne pepper, and ſtrain
the foup through a hair fieve upon the meat, carrot,
turnip, and bread ſo ſerve it up.
To make Almond Soup.
Take a neck of veal and the ſcrag end of a neck of
mutton, chop them in fmall pieces, put them in a large
tofling-pan, cut in a turnip, with a blade or two of mace,
and five quarts of water, ſet it over the fire, and let it
a
ENGLISH HOUSEKEEPER.
5
boil gently till it is reduced to two quarts, ſtrain it through
a hair fieve into a clean pot, then put in fix ounces of
almonds blanched and beat fine, half a pint of thick cream,
and Cayenne pepper to your taſte, have ready three
(mall French rolls, made for that purpoſe, the lize of a
finall tea-cup ; if they are larger they will not look well,
and drink up too much of the foup ; blanch a few Jordan
almonds, and cut them length-ways, itick thein round
the edge of the rolls flant-ways, then ſtick them all over
the top of the rolls, and put them in the tureen ; when
diſhed up pour the ſoup upon the rolls; theſe rolls
look like a hedge-hog : fome French cooks give this ſoup
the name of Hedgehog Soup.
To make Soup a-la-Reine.
Take a knuckle of veal and three or four pounds of
lean beef, put to it fix quarts of water, with a little falt,
when it boils ſcum it well; then put in fix large onions,
two large carrots, a head or two of celery, a parſnip,
one leek, and a little thyme, boil them all together till
the meat is boiled quite down, then ſtrain it through a
hair fieve, and let it ſtand about half an hour, then fcum
it well, and clear it off gently from the ſettlings into
a clear pan : boil half a pint of
cream,
it on
the crumbs of a halfpenny loaf, and let it foak well ;
take half a pound of almonds, blanch and beat them as
fine as poſſible, putting in now and then a little cream,
to prevent them from oiling; then take the yolks of fix
hard eggs, and the roll that is foaked in the cream, and
beat them all together quite fine ; then make your broth
hot, and pour it to your almonds, ſtrain it through a
fine hair ſieve, rubbing it with a ſpoon till all the good-
neſs is gone through into a ſtew-pan, and add more
cream to make it white; ſet it over the fire, keep ſtir-
ring it till it boils, fcum off the froth as it riſes, ſoak
the tops of two French rolls in melted butter in a ſtew,
pan till they are criſp, but not brown, then take them
out of the butter, and lay them on a plate before the fire ;
and a quarter of an hour before you ſend it to the tao
ble, take a little of the ſoup hot, and put it to the roll
and pour
B 3
6
THE EXPERIENCED
in the bottom of the tureen, put your ſoup on the fire,
keep ſtirring it till ready to boil, then pour it into your
tureen, and ſerve it up hot; be ſure you take all the
fat off the broth before you put it to the almonds, or it
will ſpoil it; and take care it does not curdle.
To make Onion Soup.
Boil eight or ten large Spaniſh onions in milk and
water, change it three times, when they are quite ſoft,
rub them through a liair fieve, cut an old cock in pieces
and boil it for gravy, with one blade of mace, ſtrain it,
and pour it upon the pulp of the onions, boil it gently
with the crumb of an old penny loaf, grated into half
a pint of cream; add Cayenne pepper and ſalt to your
taſte ; a few heads of aſparagus or ſtewed {pinage,
both make it eat well and look very pretty: grate a
cruſt of brown bread round the edge of the diſh.
To make White Onion Soup.
Take thirty large onions, boil them in five quarts of
water, with a knuckle of veal, a blade or two of mace,
and a little whole pepper ; when your onions are quite
ſoft take them up, and rub them through a hair fieve,
and work half a pound of butter with flour in them ;
when the meat is boiled ſo as to leave the bone, ſtrain
the liquor to the onions, boil it gently for half an hour,
ſerve it up with a coffee-cup full of cream, and a little
ſalt; be ſure you ſtir it when you put in the flour and
butter, for fear of its burning.
To make Brown Onion Soup.
Skin and cut round ways in flices fix large Spaniſh
onions, fry them in butter till they are a nice brown,
and very tender, then take them out, and lay them on
a hair fieve, to drain out the butter ; when drained, put
them in a pot, with five quarts of boiling water, boil
them one hour and ſtir them often ; then add pepper
and falt to your taſte, rub the crumbs of a penny loaf
through a cullender, put it to the ſoup, ſtir it well, to
4
ENGLISH HOUSEKEEPER.
keep it from being in lumps, and boil it two hours more ;
ten minutes before you ſend it up beat the yolks of two
eggs, with two ſpoonfuls of vinegar, and a little of the
foup, pour it in by degrees, and keep ſtirring it all the
time one way, put in a few cloves if you chooſe it.---
N. B. It is a fine foup, and will keep three or four days.
To make Green Peas Soup.
Shell a peck of peas, and boil them in ſpring water
till they are ſoft, then work them through a hair fieve,
take the water that your peas are boiled in, and put
in a knuckle of veal, three ſlices of ham, and cut two
carrots, a turnip, and a few beet leaves fhred finall,
and a little more water to the meat, fet it over the fire,
a
and let it boil one hour and a half; then ſtrain the gravy
into a bowl, and mix it with a pulp, and put in it a lit-
tle juice of fpinage, which muſt be beat and fqueezed
through a cloth, put in as much as will make it look a
pretty colour, then give it a gentle boil, which will take
off the taſte of the ſpinage, flice in the whiteſt part of a
head of celery, put in a lump of ſugar the ſize of a wal-
nut, take a ſlice of bread, and cut it in little ſquare pieces,
cut a little bacon the ſame way, fry them a light brown
in freſh butter, cut a large cabbage-lettuce in flices,
fry it after the other, put it in the tureen with the fried
bread and bacon ; have ready boiled, as for eating,
pint of young peas, and put them in the foup, with a
little chopped mint if you like it, and pour it into your
tureen.
To make a common Peas Soup.
To one quart of ſplit peas put four quarts of ſoft
water, a little lean bacon, or roaſt beef bones, waſh one
head of celery, cut it and put it in with a turnip, boil
it till reduced to two quarts, then work it through a
cullender, with a wooden-Ipoon, mix a little four and
water, and boil it well in the foup, and ſlice in another
head of celery, Cayenne pepper and falt to your taſte ;
cut a ſlice of bread in finall dices, fry them a light brown,
and put them in your dith, then pour the loup upon it.
a
B 4
8
THE EXPERIENCED
a
To make a Peas Soup for Lent.
Put three pints of blue boiling peas into five quarts
of ſoft cold water, three anchovies, three red herrings,
and two large onions, ſtick in a clove at each end, a
carrot and a parſnip ſliced in, with a bunch of ſweet
herbs; boil them all together till the foup is thick,
ſtrain it through a cullender, then ſlice in the white
part of a head of celery, a good lump of butter, a little
pepper and fait, a ſlice of bread toaſted and buttered
well, and cut in little diamonds, put it into a diſh,
and pour the ſoup upon it, and a little dried mint, if
you chooſe it.
Gravy Soup thickened with Yellow Peas.
Put a fhin of beef to fix quarts of water, with a pint
of
peas and fix onions, fet them over the fire and let
them boil gently till all the juice be out of the meat,
then ſtrain it through a fieve, add to the ſtrained liquor
one quart of ſtrong gravy to make it brown, put in pep-
per and ſalt to your taſte, then put in a little celery
and beet leaves, and boil it till they are tender.
To make a White Peas Soup.
To four or five pounds of lean beef and fix quarts of
water put in a little falt, when it boils fcum it, and put in
two carrots, three whole onions, a little thyme, and two :.
heads of celery, with three quarts of old green peas, boil
them till the meat is quite tender, then ſtrain it through
a hair ſieve, and rub the pulp of the peas through the
fieve, ſplit the blanched part of three cos-lettuces into
four quarters, and cut them about one inch long, with
a little mint cut ſmall; then put half a pound of butter
in a ſtew-pan that will hold your ſoup, and put the
lettuce and mint into the butter, ' with a leek ſliced very
thin, and a pint of green peas ; ſtew them a quarter of
an hour, and keep ſhaking them often about, then put
in a little of the ſoup, and ſtew them a quarter of an
hour longer; then put in your ſoup, and as much thick
a
ENGLISH HOUSEKEEPER.
(9*
cream as will make it white, keep ſtirring it till it boils,
fry a French roll in butter a little criſp, put it in the
bottom of the tureen, and pour your ſoup over it."
To make Green Peas Soup without Ment.
In fhelling your peas ſeparate the old ones froin the
young, and boil the old ones ſoft enough to ſtrain
through a cullender, then put the liquor and what your
ſtrained through to the young peas, which muſt be
whole; add fone whole pepper, mint, a large onion
ſhred fmall, put them in a large ſaucepan, with nerra
pound of butter ; as they boil up ſhake in ſome flour,
then
put in a French roll, fried in butter to the foup;
you muſt ſeaſon it to your taſte with ſalt and herbs ;
when
you have done ſo, add the young peas to it, which
muſt be half boiled firſt; you may leave out the flour
if you do not like it, and inſtead of it put in a little
{pinage and cabbage-lettuce, cut ſmall, which muſt be
firſt fried in butter, and well mixed with the broth.
To make an excellent White Soup.
To fix quarts of water put in a knuckle of'veal, a
large fowl, and à pound of lean bacon, and half a
pound of rice, with two anchovies, a few pepper-corns,
two or three onions, a bundle of ſweet herbs, three or
four heads of celery in ſlices, ſtew all together till your
Toup is as ſtrong as you chooſe it, then ſtrain it througlı
a hair-fieve into a clean earthen pot, let it ſtand all
night, then take off the fcum, and pour it clear off into
a toffing-pan, put in half a pound of Jordan almonds beat
fine, boil it a little, and run it through a lawn ſieve,
then put in a pint of cream and the yolk of an egg.-
Make it hot and ſend it to table..
#
a
To make a White Soup a ſecond way.
Boil a knuckle of veal and a fowl, with a little mace,
two onions, a little pepper and ſalt, to a ſtrong jelly,
then ſtrain it, and ſcum off all the fat; have ready the
yolks of fix eggs well beat, put them in, and keep itir-
B 5
10
THE EXPERIENCED
ring it or it will curdle, put it in your diſh with boiled
chickens and toaſted bread cut in pieces ; if you do not
like the eggs, you may put in a large handful of ver-
micelli half an hour before you take it off the fire.
To make Craw-Fifs Soup.
Boil half a hundred of freſh craw-fiſh, pick out all
the meat, which you muſt fave, take a freſh lobſter
and pick out all the meat, which you muſt likewiſe fave;
pound the ſhells of the craw-fiſh and lobſter fine in a
marble mortar, and boil them in four quarts of water,
with four pounds of mutton, a pint of green ſplit peas
nicely picked and waſhed, a large turnip, carrot, onion,
mace, cloves, anchovy, a little thyme, pepper, and ſalt.
Stew them on a flow fire till all the goodnefs is out of
the mutton and ſhells, then ſtrain it through a ſieve,
and put in the tails of your craw-fiſh and the lobſter
meat, cut in
very
fmall pieces, with the red coral of the
lobſter, if it has any : boil it half an hour, and juſt be-
fore
you
ſerve it
up
add a little butter melted thick and
ſmooth, ſtir it round ſeveral times when you put it in,
ſend it up very hot, but do not put too much ſpice in it.
N. B. Pick out all the bags and the woolly part of
your craw-fiſh before you pound them.
To make Partridge Soup.
Take off the ſkins of two old partridges, cut them
into ſmall pieces, with three dices of ham, two or three
onions fliced, and fome celery, fry them in butter till
they are as brown as they can be made without burning,
then put them into three quarts of water with a few
pepper corns, boil it ſlowly till a little more than a pint
is conſumed, then ſtrain it, put in ſome ftewed celery
and fried bread.
ENGLISH HOUSEKEEPER.
11
CHAPTER II.
Obſervations on Dreſſing Fiſh.
WHEN you fry any kind of fiſh, waſh them clean,
dry them well with a cloth, and duſt them with flour,
or rub them with egg and bread crumbs ; be ſure your
dripping, hog's-lard, or beef-ſuet, is boiling before you
put in your fiſk, they will fry hard and clear, butter is
apt to burn them black, and make them ſoft ; when
you have fried your fiſh, always lay them in a dith or
hair fieve to drain, before you diſh them up ; boiled
fith ſhould always be waſhed, and rubbed carefully with
a little vinegar, before they are put into the water ;
boil all kinds of fiſh very ſlowly, and when they will
leave the bone they are enough ; when you take them
up,
ſet
your fiſh-plate over a pan of hot water to drain,
and cover it with a cloth or cloſe cover, to prevent it
from turning their colour ; fet your fiſh-plate in the
inſide of your diſh, and ſend it up, and when you fry
parſley be ſure you pick it nicely, waſh it well, then
dip it in cold water, and throw it into a pan of boil-
ing fat, take it out immediately, it will be very criſp,
and a fine green.
To dreſs a Turtle of a hundred weight.
Cut off the head, take care of the blood, and take
off all the fins, lay them in ſalt and water, cut off the
bottom ſhell, then cut off the meat that grows to it
(which is the callipee or fowl) take out the hearts, livers
and lights, and put them by themſelves, take out the
bones and the fleſh out of the back ſhell (which is the
callipafh) cut the fleſhy part into pieces, about two
inches fquare, but leave the fat part, which looks like
green, (it is called the monfieur) rub it firſt with ſalt,
and waſh it in ſeveral waters to make it come clean,
then put in the pieces that you took out, with thirée
bottles of Madeira wine, and four quarts of ſtrong veai.
gravy, a lemon cut in ſlices, a bundle of ſweet herbs,
B 6.
12
THE EXPERIENCED
a tea-ſpoonful of Cayenne, fix anchovies waſhed and
picked clean, a quarter of a pound of beaten mace, a
tea-ſpoonful of muthroom powder, and half a pint of
etſence of ham, if you have it, lay over it a coarſe
paſte, ſet it in the oven for three hours; when it comes
out take off the lid and ſcum off the fat, and brown
it with a ſalamander. This is the bottom diſh.
Then blanch the fins, cut them off at the firſt joint,
fry the firſt pinions a fine brown, and put them into a
toſling-pan, with two quarts of firong brown gravy, a
glaſs of red wine, and the blood of the turtle, a large
fpoonful of lemon pickle, the fame of browning, two
ſpoonfuls of muſhroom catchup, Cayenne and ſalt, an
onion ſtuck with cloves, and a bunch of ſweet herbs ;
a little before it is enough, put in an ounce of morels,
the ſame of truffles, ſtew them gently over a flow fire
for two hours : when they are tender put them into
another toffing-pan, thicken your gravy with flour and
butter, and ftrain it upon them, give them a boil and
ſerve them up.—This is a corner diſh.
Then take the thick or large part of the fins, blanch
them in warm water, and put them in a toſling-pan,
with three quarts of ſtrong veal gravy, a pint of Ma-
deira wine, half a tea-ſpoonful of Cayenne, a little ſalt,
half a lemon, a little beaten mace, a tea-ſpoonful of
muſhroom powder, and a bunch of ſweet herbs ; let
them ſtew till quite tender, they will take two hours at
leaſt, then take them up into another toſling-pan, ſtrain
your gravy, and make it pretty thick with flour and
butter, then put in a few boiled forcemeat balls, which
muſt be inade of the veally part of your turtle, left out
for that purpoſe; one pint of freſh muſhrooms, if you
cannot get them, pickled ones will do, and eight arti-
choke bottoms boiled tender, and cut in quarters; ſhake
them over the fire five or fix minutes, then put in half
a pint of thick cream, with the yolks of fix eggs beaten
exceeding well, ſhake it over the fire again till it looks
thick and white, but do not let it boil; diſh up your
fins with the balls, muſhrooms, and artichoke bottoms
over and round them. This is the top diſh.
ENGLISH HOUSEKEEPER.
13
Then take the chicken part and cut it like Scotch-
collops, fry them a light brown, then put in a quart of
veal gravy, ſtew them gently a little more than half an
hour, and put to it the yolks of four eggs boiled hard,
a few morels, a ſcore of oyſters; thicken your gravy;
it muſt be neither white nor brown, but a pretty gravy
colour : fry fome oyſter patties, and lay round it.
This is a corner diſh to anſwer the ſmall fins.
Then take the guts, (which is reckoned the beſt part
of the turtle) rip them open, ſcrape and waſh them ex-
ceeding well, rub them well with ſalt, waſh them through
many waters, and cut them in pieces two inches long;
then ſcald the maw or paunch, take off the ſkin, ſcrape
it well, cut it into pieces about half an inch broad, and
two inches long; put ſome of the fiſhy part of your
turtle in it, fet it over a ſlow charcoal fire, with two quarts
of veal gravy, a pint of Madeira wine, a little muſhroom
catchup, a few thalots, a little Cayenne, half a lemon,
and itew them gently four hours, till your gravy is
almoſt conſumed, then thicken it with flour, mixed with
a little veal gravy, put in half an ounce of morels, a few
forcemeat balls, made as for the fins; dith it up, and
brown it with a falainander, or in the oven.--This is a
corner-diſh
Then take the head, ſkin it and cut it in two pieces,
put it into a ſtew-pot, with all the bones, hearts, and
lights, to a gallon of water, or veal broth, three or four
blades of mace, one ſhalot, a ſlice of beef beaten to
pieces, and a bunch of ſweet herbs ; ſet them in a very
hot oven, and let it ſtand an hour at leaſt; when it
comes out, ſtrain it into a tureen for the middle of thie
table. :
Then take the hearts and lights, chop them very
fine, put them into a ſtew-pan, with a pint of good
grávy, thicken it, and ſerve it up; lay the head in the
middle, fry the liver, lay it round the head upon the
lights, garnish with whole ſlices of lemon. This is
the fourth corner-diſh.
N. B. The firſt courſe ſhall be of turtle only, when
it is dreſſed in this manner ; but when it is with other
a
9
14
THE EXPERIENCED
victuals it ſhould be in three different diſhes; but this
way I have often dreſſed them, and have given great
ſatisfaction. Obſerve to kill your turtle the night before
you want it, or very early next morning, that you may
have all your
diſhes going on at a time.
a
turtle a hundred weight will take two legs of veal and
two ſhanks of beef.
Gravy for
1
و
a
To dreſs a Turtle about thirty pounds weight,
When you kill the turtle, which muſt be done the
night beforé, cut off the head, and let it bleed two or
three hours; then cut off the fins, and the callipee
from the callipalh ; take care you do not burſt the gall,
throw all the inwards into cold water, the guts and
tripe keep by themſelves, and ſlit them open with a
penknife, and waſh them very clean in ſčalding water,
and fcrape off all the inward ſkin; as you do them
throw them into cold water, waſh them out of that, and
put them into freſh water, and let them lie all night;
fcalding the fins and edges of the callipath and callipee;
cut the meat off the ſhoulders, and hack the bones, and
fet them over the fire, with the fins, in about a quart
of water ; put in a little mace, nutmeg, Cayenne and falt;
let it ſtew about three hours, then ſtrain it: and put
the fins by for uſe; the next morning take fome of the
meat you cut off the fhoulders, and cliop it ſmall, as for
fauſages, with about a pound of beef or veal fuet, fea-
foned with mace, mtmeg, fweet-marjoram, parſley,
Cayenne, and ſalt to your taſte, and three or four glaſſes
of Madeira wine, ſo ſtuff it under the two fleſhy parts
of the meat, and if you have any left, lay it over, to
prevent the meat from burning; then cut the remainder
of the meat and the fins in pieces the ſize of an egg,
feaſon it pretty high with Cayenne, falt, and a little nut-
meg, and put it into the callipaſh; take care that it be
fewed or ſecured up at the end to keep in the gravy;
then boil up the gravy, and adil more wine if required,
and thicken it a little with butter and flour, put fome of
it to the turtle, and ſet it in the oven, with a well-but-
tered paper over it, to keep it from burning, and when
1
ENGLISH HOUSEKEEPER.
15
it is about half baked ſqueeze in the juice of one or
two lemons, and ſtir it up. Callipaſh or back will take
half an hour more baking than the callipee, which
two hours will do ; the guts muſt be cut in pieces two
or three inches long, the tripe in leſs, and put into a
mug of clear water, and ſet in the oven with the calli-
paſh, and when it is enough, and drained from the
water, it is to be mixed with the other parts, and
up very hot.
a
To dreſs a Cod's Head and shoulders.
Take out the gills and the blood clean from the
bone, waſh the head very clean, rub over it a little falt,
and a glaſs of alegar, then lay it on your fiſh-plate:
when your water boils, throw in a good handful of falt,
with a glaſs of alegar, then put in your fiſh, and
let it boil gently half an hour, if it is a large one
three-quarters ; take it up very carefully, and ſtrip the
ſkin nicely off, ſet it before a briſk fire, dredge it all
over with flour, and baſte it, well with butter; when
the froth begins to riſe, throw over it ſome very fine
white bread crumbs ; you muſt keep baſting it all the
time to make it froth well, when it is a fine white
brown, diſh it up, and garniſh it with a lemon cut in
ſlices, ſcraped horſe-radiſh, barberries, a few ſmall fith
fried and laid round it, or freſh oyſters ; cut the roe
and liver in ſlices, and lay over it a little of the lobſter
out of the ſauce in lumps, and then ſerve it.
To make. ſauce for the Cod's Head.
Take a lobfter, if it be alive ſtick a ſkewer in the
vent of the tail to keep the water out, and throw a
handful of ſalt in the water ; when it boils put in the
lobſter, and boil it half an hour ; if it has ſpawn on
pick them off, and pound them exceeding fine in a
marble mortar, and put them into half a pound of
good melted butter, then take the meat out of your
lobſter, pull it in bits and put it in your butter, with a
meat ſpoonful of lemon pickle, and the ſame of walnut
?
16,
THE EXPERIENCED
catchup, a ſlice of an end of lemon, one or two ſlices
of horſe-radith, as much beaten mace as will lie on a
fixpence, falt and Cayenne to your taſte, boil them one
minute, then take out the horſe-radiſh and lemon, and
ſerve it up in your fauce-boat.-N. B. If you can get
no lobſter, you may make ſhrimp, cockle, or muſcle
fance the ſame way; if there can be no kind of ſhell-
fith got, you may then add two anchovies cui ſmall,
a ſpoonful of walnut liquor, a large onion ſtuck with
cloves, ſtrain it, and put it in the ſauce-boat.
Second way to dreſs a Cod's Head.
.
Take out the gills and blood clean from the back
bone, waſh it well, and put in on your plate; when
your water boils put in two handfuls of ſalt and half
a pint of alegar, it will make your fiſh firmer, then put
in the cod's head ; if it is of a middle fize it will take
an hour's boiling; then take it up, and ſtrip off the
ſkin gently, dredge it well with flour, and lay lumps of
butter on it ; if it ſuits you better you may ſend it to
the oven, and if it is not brown all over do it with a
ſalamander ; make your gravy fauce to it and ſerve it
up:
To dreſs young Codlings like Salt-Fiſh.
Take young codlings, gut and dry them well with a
cloth, fill their eyes full of ſalt, throw a little on the
back-bone, and let them lie all night, then hang them
up by the tail a day or two; as you have occaſion - for
theņi, boil them in ſpring-water, and drain them well,
diſh them up, and pour egg-ſauce on them, and ſend
them to the table.
at
To dreſs a Salt Cod.
Steep your falt-fiſh in water, all night, with a glaſs
of vinegar, it will fetch out the ſalt and make it
like freſh fiſh ; the next day boil it ; when it is enough
pull it in flakes into your diſh, then pour egg-fauce
over it, or parſnips boiled and beat fine with butter and
ENGLISH HOUSEKEEPER.
17
a
cream ; ſend it to the table on a water-plate, for it will
foon grow cold.
To make Egg-ſauce for a Salt Cod.
Boil your eggs hard, firſt half chop the whites, then
put in the yolks, and chop them both together, but not
very ſmall, put them into half a pound of good melted
butter, and let it boil up, then put it on the diſh.
To dreſs God's Sourds.
Steep your ſounds as you do the ſalt cod, and boit
them in a large quantity of milk and water ; when they
are very tender and white, take them up and drain the
water out, then pour the egg-ſauce boiling hot over
them, and ſerve them up.
To dreſs Cod's Sounds like little Turkeys.
Boil your ſounds as for eating, but not too much,
take them up and let them ſtand till they are quite cold,
then take a forcemeat of chopped oyſters, cruinbs of
bread, a lump of butter, nutmeg, pepper, ſalt, and the
yolks of two eggs, fill your ſounds with it, and ſkewer
them up in the Thape of a turkey, then lard them down
each fide as you would do a turkey's breaſt, duſt them
well with flour, and put them in a tin.oven to roaſt
before the fire, and baſte them well with butter : when
they are enough pour on them oyſter-fauce ; three are
ſufficient for a fide diſh ; garniſh with barberries; it
is a pretty fide diſh for a large table for a dinner in
Lent.
To boil Salmon Crimp.
Scale your ſalmon, take out the blood, waſit it well
and lay it on a fith-plate, put your water in a fith-pan
with a little falt: when it boils put
in
your
fiſh for. half
a minute, then take it out for a minute or two; when
you have done it four times, boil it until it be enough;
when
you take it out of the filh-pan, ſet it over the
water to drain ; cover it well with a clean cloth dipped
18
THE EXPERIENCED
1
in hot water, fry fome ſmall fifh, or a few flices of fal-
mon, and lay round it-garniſh with ſcraped horſe-
radiſh and fennel.
To make rolled Salmon.
Take a fide of ſalmon when ſplit, and the bone
taken out and ſcalded, ſtrew over the infide pepper,
falt, nutmeg, and mace, a few chopped oyſters, parſley,
and crumbs of bread, roll it up tight, put it into a deep
pot, and bake it in a quick oven, make the common fiſh
ſauce and pour over it-Garnish with fennel, lemon,
and horſe-radiſh.
To make ſauce for a Salmon.
Boil a bunch of fennel and parſley, chop them ſmall,
and put it into ſome good melted butter, and ſend it
to the table in a ſauce-boat; another with gravy ſauce.
To make the gravy fauce : put a little brown gravy
into a faucepan, with one anchovy, a tea-ſpoonful of
lemon pickle, a meat-ſpoonful of liquor from your
walnut pickle, one or two ſpoonfuls of the water that
the fiſh was boiled in, it gives a pleafant flavour, a
ſtick of horſe-radiſh, a little browning and falt; boil
them three or four minutes, thicken it with flour
and a good lump of butter, and ſtrain it through a hair-
ſieve. --N. B. This is a good ſauce for moſt kinds
of boiled fiſh..
To boil a Turbot.
a
Waſh your turbot clean (if you let it lie in the water
it will make it ſoft and rub it over with alegar, it
will make it firmer, then lay it on your fiſh-plate, with
the white ſide up, lay a cloth over it, and pin it tight
under your plate, which will keep it from breaking,
boil it gently in hard water, witla a good deal of ſalt
and vinegar, and ſcum it well, or it will diſcolour the
ſkin; when it is enough take it up and drain it, take
the cloth carefully off, and ſlip it on your diſh, lay over
it fried oyſters, or oyſter patties; ſend in lobſter or
gravy
fauce in fauce-boats. Garniſh it with criſp parſley
ENGLISH HOUSEKEEPER.
19
and pickles.-N. B. Do not put' in your - fiſh till
your water boils.
.
1
To boil a Pike with a pudding in the belly.
Take out the gills and guts, waſh them well, then
make a good forcemeat of oyſters, chopped fine, the
crumbs of half a penny loaf, a few ſweet herbs, and a
little lemon-peel ſhred fine, nutmeg, pepper, and ſalt
to your taſte, a good lump of butter, the yolks of two
eggs, mix them well together, and put them in the
belly of your fiſh, ſew it up, ſkewer it round, put hard
water in your fiſh-pan, add to it a tea-cupful of vine-
gar, and a little falt ; when it boils put in the fiſh : if
it be a middle ſize, it will take half an hour's boil-
ing; garniſh it with walnuts and pickled barberries ;
ſerve it up with oyſter-ſauce in a boat, and pour a little
fauce on the pike. You may dreſs a roaſted pike the
ſame way.
To flew Carp white.
When the carp are ſcaled, gutted, and waſhed, put
them into a ſtew-pan, with two quarts of water, half a
pint of white wine, a little mace, whole pepper, and
falt, two onions, a bunch of ſweet herbs, a ſtick of
horſe-radiſh, cover the pan cloſe, let it ſtand an hour
and a half over a flow ftove, then put a gill of white
wine into a ſaucepan, with two anchovies chopped,
an onion, a little lemon-peel, a quarter of a pound of
butter rolled in flour, a little thick cream, and a large
tea-cupful of the liquor the carp were ſtewed in; boil
them a few minutes, drain your carp, add to the ſauce
the yolks of two eggs mixed with a little cream; when
it boils up ſqueeze in the juice of half a lemon ; dith up
your carp, and pour your ſauce hot upon them.
To dreſs Carp the beſt way, and the Sauce.
Kill your carp and ſave all the blood, ſcale and
clean them very well, have ready fome nice rich. gravy,
made of beef and mutton, ſeaſoned with pepper,
falts
20
THE EXPERIENCED
mace, and onion; ſtrain it off, before you ſtew your
fiſh in it, boil your carp firſt before you ſtew it in the
gravy, be careful you do not boil it too much before
you put in the carp; then let it ſtew on a flow fire
about a quarter of an hour, thicken the ſauce with a
good lump of butter rolled in flour ; garniſh your diſh
with fried oyſters, fried toaſt cut three corner ways,
pieces of lemon, ſcraped horſe-radiſh, and the roe of the
carp cut in pieces, ſome fried and others boiled, ſqueeze
the juice of a lemon into the ſauce juſt before you
fend
it up i take care to diſh it up handſomely and very
hot.
Another Carp Sauce.
Take the liver of the carp clean from the guts, and
three anchovies, with a little parſley, thyme, and one
onion, chop all theſe ſmall together ; then take half a
pint of Rheniſh wine, four ſpoonfuls of elder vinegar,
with the blood of the carp, put all theſe together to itew
gently, and put it to the carp, which muſt firſt be
boiled in water, a little falt, arid a pint of wine ; take
care not to do it too much after the carp is put in the
fauce ; garniſh with fried oyſters, fried toaſt, fcraped
horſe-radiſh, and pieces of lemon, with the roe cut in
pieces and fried : if you do not like elder vinegar, any
other fort will do..,
To make White Fil-Sauce.
Wath-two anchovies, put them into a faucepan, with
one glats of white wine, and two of water, half a nutmeg
grated, and a little lemon peel; when it has boiled five
or fix minutes, Itrain it through a fieve, add to it a
ſpoonful of white wine vinegar, thicken it a little, then
put in near a pound of butter rolled in flour, boil it well,
and
pour it hot upon your dilli.
To make a very nice Sauce for moſt forts of Fiſh.
Take a little gravy made of either veal or mutton,
put to it a little of the water that drains from your
,; ܀
ENGLISH HOUSEKEEPER.
21
fiſh ; when it is boiled enough, put it in a ſaucepan,
and put in a whole onion, one anchovy, a-fpoonful of
catchup, and a glafs of white wine, thicken it with a
good lump of butter rolled in flour and a ſpoonful of
cream ; if you have oyſters, cockles, or ſhrimps, put
them in after you take it off the fire, (but it is very good
without ;) you may uſe red wine inſtead of white by
leaving out the cream.
To make Lobſter-Saute.
Boil half a pint of water with a little mace and whole
pepper, long enough to take out the ſtrong taſte of the
fpice, then ſtrain it off, melt three quarters of a pound
of butter ſmooth in the water, cut your lobſter in very
finall pieces, ſtew it all together tenderly with anchovy,
and ſend it up hot.
To make Lobſter-Sauce another way.
Bruiſe the body of a lobſter into thick melted butter,
and cut the fleſh into it in ſmall pieces, ſtew all together,
and give it a boil ; ſeaſon with a little pepper, falt, and
a very
ſmall quantity of mace:
Toftew Carp or Tench.
Gut and ſcale your fiſh, waſh and dry them well
with a clean cloth, dredge them well with flour, fry
them in dripping, or ſweet rendered fuet, until they
are a light brown, and then put them in a ſtew-pan,
with a quart of water, and one quart of red wine, a
meat ſpoonful of lemon pickle, another of browning,
the fame of walnut or mum catchup, a little muſhroom
powder, and Cayenne to your taſte, a large onion ſtuck
with cloves, and a ſtick of horſe-radiſh : cover your pan
cloſe to keep in the ſteam, let them ſtew gently over a
flow fire, till your gravy is reduced to juſt enough to
cover your fiſh in the diſh ; then take the fiſh out, and
put them on the diſh you intend for table, ſet the gravy
on the fire, and thicken it with flour and a large lump of
butter, boil it a little, and ſtrain it over your fiſh: gar-
22
THE EXPERIENCED
a
niſh them with pickled muſhrooms and ſcraped horſe-
radiſh, put a bunch of pickled barberries, or a ſprig
of myrtle in their mouths, and ſend them to the table.
It is a top diſh for a grand entertainment.
To dreſs a Sturgeon.
Take what ſort of a piece of ſturgeon you think proper,
and waſh it clean, lay it all night in falt and water,
the next morning take it out, rub it well with alegar,
and let it lie in it for two hours, then have ready a fiſh-
kettle full of boiling water, with one ounce of bay falt,
two large onions, and a few ſprigs of ſweet marjoram;
boil your ſturgeon till the bones will leave the fiſh,
then take it up, take the ſkin off, and flour it well,
ſet it before the fire, baſte it with freſh butter, and let
it ſtand till it be a fine brown, then diſh it up, and
pour into the diſh the ſame ſauce as for the white carp ;
garniſh with criſp parſley and red pickles.
This is a proper diſh for the top or middle.
To roaſt large Eels' or Lampreys with a pudding in the belly.
Skin your eels or lampreys, cut off the head, take the
guts out, and ſcrape the blood clean from the bone, then
make a good forcemeat of oyſters, or ſhrimps chopped
ſmall, the crumbs of half a penny loaf, a little nutmeg
or lemon-peel fhred fine, pepper, ſalt, and the yolks
of two eggs; put them in the belly of your fifh, few it
up, turn it round on your diſh, put over it flour and
butter, pour a little water on your difb; and bake it in a
moderate oven; when it comes out take the gravy from
under it, and fcum off the fat, then ſtrain it through
a hair fieve; add to it a tea-ſpoonful of lemon pickle,
two of browning, a meat-ſpoonful of walnut catchup, a
glaſs of white wine, one anchovy, and a ſlice of lemon,
let it boil ten minutes, thicken it with butter and flour,
and ſend it up in a ſauce-boat, diſh your fiſh : garniſh
it with lemon and criſp parſley.
This is a pretty diſh for either corner or fide for a
dinner.
:
ENGLISH HOUSEKEEPER.
23
a
To ſtew Lampreys.
Skin and gut your lampreys, feaſon tliem well with
pepper, ſalt, cloves, nutmeg, and mace, not pounded too
fine, and a little lemon-peel ſhred fine : then cut ſome
thin ſlices of butter into the bottom of your ſaucepan,
put in the filh, and half a pint of nice gravy, half the
quantity of white wine and cider, the fame of claret;
with a ſinall bundle of thyme. winter ſavory, pot mar-
joram, and an onion ſliced ;. ftew them over a ſlow fire;
and keep turning the lampreys till they are quite ten-
der : when they are tender take them out, and put in one
anchovy, and thicken the ſauce with the yolk of an:
egg, or a little butter rolled in flour, and pour
it over
the fiſh, and ſerve them up.-N. B. Roll them round a
ſkewer before you put them into a pan.
To fteru Flounders, Plaice, or Soles.
Half fry your fiſh in three ounces of butter a fine
brown, then take up your fiſh, and put to your butter
a quart of water, and boil it ſlowly a quarter of an hour
with two anchovies, and an onion ſliced, then put on
your fiſh again, with a herring, and ſtew them gently
а
twenty minutes, then take out your fiſh and thicken the
ſauce with butter and flour, and give it a boil, then
ſtrain it through a hair fieve, over the fiſh, and ſend
them up hot.-N. B. If you chooſe cockle or oyſter
liquor, put it in juſt before you thicken the fauce, or
you may ſend oyſters, cockles, or ſhrimps in a fauce-
boat to table.
A good way to ſtew Fifh.
Mix half a.tumbler of wine with as much water as
will cover the fiſh in the ſtew-pan, and put in a little
pepper and ſalt, three or four onions, a cruft of bread
toaſted very brown, one anchovy, a good lump of but-
ter, and ſet them over a gentle fire ; Thake the ſtew-pan
now and then, that it may not burn: juſt before you
ſerve it up, pour your gravy into a faucepan, and thick-
24
THE EXPERIENCED
en it with a little butter rolled in flour, a little catchup
and walnut pickle beat well together till ſmooth, then
pour it on your fiſh, and ſet it over the fire to heat, and
ſerve it up hot.
To boil Mackerel.
a
Gut your mackerel and dry them .carefully with a
clean cloth, then rub them ſlightly over with a little
vinegar, and lay them ſtraight on your fiſh-plate (for
turning them round, often breaks them) into your fiſh-
pan, and boil them gently fifteen minutes, put a little
ſalt in the water when it boils; then take them up
and drain them well, and put the water that runs from
them into a ſaucepan, with two tea-ſpoonfuls of lemon
pickle, one meat-ſpoonful of walnut catchup, the ſame
of browning, a blade or two of mace, one anchovy, a
flice of lemon; boil them all together a quarter of an
hour, then ſtrain it through a hair-fieve, and thicken it
with-flour and butter, ſend it in a fauce-boat, and par.
ſley-fauce in another; diſh up your fiſh with the tails in
the middle ; garniſh it with ſcraped horſe-radiſh, and
barberries.
To boil Herrings.
Scale, gut, and waſh your herrings, dry them clean,
and rub them over with a little vinegar and ſalt, ſkewer
them with their tails in their mouths, lay them on your
fiſh-plate; when your water boils put them in, they will
take ten or twelve minutes boiling; when you take
them up, drain them over the water, then turn the heads
into the middle of your diſh, lay round them fcraped
horſe-radiſh, parſley, and butter for fauce.
To fry Herrings.
Scale, waſh, and dry your herrings well; lay them
ſeparately on a board, and ſet them to the fire two or
three minutes before you want them, it will keep the
fiſh from ſticking to the pan, duſt them with flour ;
when your dripping or butter is boiled hot put in your
a
ENGLISH HOUSEKEEPER.
25
a
fiſh, a few at a time, fry them over a briſk fire ; when
you have fried them all, fet the tails up one against
another in the middle of the diſh, then fry a large
handful of parſley criſp, take it out before it loſes its
colour, lay it round them, and parſley-ſauce in a boat;
or if you like onions better, fry them, lay ſome round
your diſh, and make onion-ſauce for them: or you may
cut off the heads after they are fried, chop them, and
put them into a ſauce-pan, with ale, pepper, ſalt, and
an anchovy, thicken it with flour and butter, ftrain it,
and then
put
it in a fauce-boat.
To bake Herrings.
When you have cleaned your herrings, as above, lay
them on a board, take a little black and Jamaica pepper,
a few cloves, and a good deal of falt, mix them to-
gether, then rub it all over the fiſh, lay them ſtraight in
a pot, cover them with alegar, tie a ſtrong paper over
the pot and bake them in a moderate oven; if your
alegar be good they will keep two or three months ;
you may eat them either hot or cold.
To bake Sprats.
Rub your ſprats with falt and pepper, and to every
two pints of vinegar put one pint of red wine, diſ-
folve a pennyworth of cochineal, lay your fprats in a
deep earthen difh, pour in as much red wine, vinegar,
and cochineal as will cover them, tie a paper over them,
ſet them in an oven all night.-- They will eat well, and
keep for ſome time.
To boil Scate or Ray.
Clean your fcate or ray very well, and cut it in long
narrow pieces, then put it in boiling water, with a
little falt in it; when it has boiled a quarter of an
hour take it out, flip the ſkin off, then put it into your
pan again, with a little vinegar, and boil it till enough ;
when
you take it up, ſet it over the water to drain,
and cover it cloſe up, and waen you difh it, be as
с
THE EXPERIENCED
quick as poffible, for it foon grows cold, pour over it
cockle, ſhrimp, or muſcle-fauce, lay over it oyſter-pat-
ties; garniſh it with barberries and horſe-radiſh.
10 fry Soles.
Skin your ſoles as you do eels, but keep on their
heads ; rub them over with an egg, and ſtrew over them
bread crumbs, fry them over a briſk fire in hog's-lard a
light brown, ſerve them up with good melted butter, and
garniſh it with green pickles.
To marinate Soles.
Boil them in ſalt and water, bone and drain them,
lay them on a diſh with the belly up, boil fome fpinage,
and pound it in a mortar, then boil four eggs hard,
chop the whites and yolks ſeparate, láy green, white,
and yellow amongſt the foles; ſerve them up with
melted butter in a boat.
To broii Haddocks or Whitings.
Gut and waſh your haddocks or whitings, dry them
with a cloth, and rub a little vinegar over them, it
will keep the ſkin on better, duſt them well with flour,
rub your gridiron with butter, and let it be very hot
when you lay the fiſh on, or they will ſtick, turn
them two or three times on the gridiron, when enough
ſerve them up, and lay pickles round them, with plain
melted butter, or cockle-fauce; they are a pretty diſh
for ſupper.
A ſecond way.
When you have cleaned your haddocks or whitings,
as above, put them in a tin oven, and ſet them before a
quick fire; when the ſkins begin to riſe take them off,
beat an egg, rub it over them with a feacher, and ſtrew
over them a few bread crumbs, dredge them well with
four ; when your gridiron is hot rub it well with but-
ter or ſuet, it muſt be very hot, before you lay the fiſh
on, when you have turned them, rub a little cold butter
ENGLISH HOUSEKEEPER.
27
over them, turn them as your fire requires until they
are enough and a little brown; lay round them cockles,
muſcles, or red cabbage ; you may either have ſhrimp
fauce or melted butter.
a
To fry Smelts or Sparlings.
Draw the guts out at the gills, but leave in the melt
or the roe, dry them with a cloth, beat an egg, and
rub it over them with a feather, then ſtrew bread crumbs
over them, fry them with hog's-lard or rendered beef-
ſuet ; when it is boiling hot put in your fiſh, ſhake
them a little, and fry them a nice brown, drain them in
a ſieve ; when you diſh them, put a bafon in the mid-
dle of your diſh with the bottom up, lay the tails of
your fiſh on it, fry a handful of parſley in the fat your
fiſh was fried in, take it out of water as you fry it, and
it will keep its colour and criſp ſooner, put a little on
the tails, and lay the reſt in lumps round the edge
of the diſh ; ſerve it up with good melted butter for
fauce.
- To fry Perch or Trout.
When you have ſcaled, gutted, and waſhed your perch
or trout, dry them well, then lay them ſeparately on a
board before the fire, two minutes; before you fry then
duit them well with flour, and fry them a fine brown in
roaſt dripping or rendered ſuet, ſerve them up with
melted butter and criſped parſley.
To drefs Perch in Water Sokey.
Scale, gut, and waſh your perch, put ſalt in your
water : when it boils put in the fith, with an onion cut
in ſlices; you muſt ſeparate it into round rings, a hand-
ful of parſley picked and waſhed clean, put in as much
milk as will turn the water white; when
your
filh
enough, put them in a roup diſh and pour a little cf
the water over them with the parſley and the onions,
then ſerve them up with butter and parſley in a boat;
are
C2
28
THE EXPERIENCED
onions may be omitted if you pleaſe. You may boil
trout the ſame way.
To boil Eels.
Skin, gut, and take the blood out of your eels, cut
off their heads, dry them, and turn them round on your
fiſh plate, boil them in ſalt and water, and make parſley
ſauce for them.
a
To pitchcock Eels.
Skin, gut, and waſh your eels, then dry them with a
cloth, ſprinkle them with pepper, ſalt, and a little dried
ſage; turn them backward and forward, and ſkewer
them ; rub your gridiron with beef-luet, broil them a
good brown, put them on your diſh with good melted
butter, and lay round fried parſley.
To broil Eels.
When you have ſkinned and cleanſed your eels as
before, rub them with the yolk of an egg, ſtrew over
them bread crumbs, chopped parſley, fage, pepper, and
falt; baſte them well with butter, and ſet them in a
dripping-pan; roaſt or broil them on a gridiron ; ferve
them up with parſley and butter for fauce.
To boil Flounders and all kinds of Flat Fiſh.
Cut off the fins, and nick the brown fide under the
head; then take out the guts, and dry them with a
cloth, boil them in falt and water ; make either gravy,
ſhrimp, cockle, or muſcle-fauce, and garniſh it with red
cabbage.
To flew Oyſters and all ſorts of Shell Fifb.
When you have opened your oyſters, put their liquor
into a toſling-pan, with a little beaten mace; thicken it
with flour and batter, boil it three or four minutes,
toaft a ſlice of white bread, and cut it into three-corner
pieces ; lay them round your diſh, put in a ſpoonful of
ENGLISH HOUSEKEEPER.
29
good cream, put in your oyſters, and ſhake them round.
in your pan; you muſt not let them boil, for if they do
it will make them hard and look ſmall; ſerve them up
in a little ſoup diſh or plate.-N. B. You may ſtew
cockles, muſcles, or any fhell-fiſh the ſame way.
To flew Oyſters, Cockles, and Muſcles.
Open your fiſh clean from the ſhell, ſave the liquor,
and let it ſtand to ſettle ; then ſtrain it through a hair-
fieve, and put to it as many crumbs of bread as will
make it pretty thick, and boil them well together before
you put in the fiſh, with a good lump of butter, pepper,
and fall to your taſte, give them a ſingle boil, and ſerve
them up.---N. B. You may make it a fith-lauce by
adding a glaſs of white wine juſt before you take it off
the fire, and leaving out the crumbs of bread.
To fcollop Oyſters.
When your oyſters are opened, put them in a baſon,
and waſh them out of their own liquor, put fome in
your ſcollop ſhells, ftrew over then a few bread crumbs,
and lay a ſlice of butter on them, then möre oyſters,
bread crumbs, and a ffice of butter on the top, put them
into a Dutch oven to brown, and ſerve then up in the
fhells.
a
To fry Oyſters.
Take a quarter of an hundred of large oyſters, beat
the yolks of two eggs, add to it a little nutmeg and a
blade of mace pounded, a ſpoonful of flour, and a little
falt; dip in your oyſters, and fry them in hog's-lard a
light brown ; if you chooſe you may add a little parſley
ſhred fine.-N. B. They are a proper garnilh for cod's-
head, calf's-head, or moſt made diſhes.
To make Oxfter Loaves.
Take finall French raſps, or you may make little
round loaves, make a round hole in the top, ſcrape out
all the crumb, then put your oyſters into a toſling-pan,
С 3
30
THE EXPERIENCED
cream, fill
a
with the liquor and crumbs that came out of your rafps
or loaves, and a good lump of butter, ſtew them toge-
ther five or fix minutes, then put a ſpoonful of good
your raſps or loaves, lay the bit of cruſt care-
fully on again, ſet them in the oven to criſp.--Three are
enough for a fide diſh.
To boil Lobſters.
Take
your lobſter and put a ſkewer in the vent of
the tail, to prevent the water from getting into the belly
of the lobſter ; put it into a pan of boiling water, with
a little falt in it, if it be a large one it will take half
an hour's boiling; when you take it out, put a lump of
butter in a cloth, and rub it over, it will ſtrike the colour
and make it look bright.
To roaſt Lobſters.
Half boil your lobſter as before, rub it well with
butter, and ſet it before the fire, baſte it all over till
the ſhell looks a dark brown, ſerve it up with good
inelted butter.
a
Toftew Lobſters or Shrimps.
Pick your lobſters or ſhrimps in as large pieces as
you can, and boil the ſhells in a pint of water, with a
blade or two of mace, and a few whole pepper-corns ;
when all the ſtrength is come out of the ſhells and ſpice,
ftrain it, and put in your lobſters or ſhrimps, and
thicken it with flour and butter, and give them a boil ;
put in a glaſs of white wine, or two ſpoonfuls of vinegar,
and ſerve it up
To make Lobſter Patties to garniſh Fiſh.
Take all the red feeds and meat of a lobſter, with
a little pepper, ſalt, and crumbs of bread, mix them
well with a little butter, make them up in ſmall patties,
and put them in either rich batter or thin paſte, fry
or bake them, and garniſh your fiſh with them.
ENGLISH HOUSEKEEPER.
31
>
To pickle Sturgeon.
Cut your ſturgeon into what ſize pieces you pleaſe,
waſh it well and tie it with mats; to every three
quarts of water put a quart of old ſtrong beer, a handful
of bay falt, and double the quantity of common ſalt, one
ounce of ginger; two ounces of black pepper, one ounce
of cloves, and one of Jamaica pepper, boil it till it will
leave the bone, then take it up; the next day put in a
quart of ſtrong alegar, and a little falt, tie it down with
ſtrong paper, and keep it for uſe. Do not put pour
fturgeon in till the water boils.
To pickle Salmon the Newcaſtle way
Take a ſalmon about twelve pounds, gut it, then cut
off the head, and cut it acroſs in what pieces you
pleaſe, but do not ſplit it, ſcrape the blood from the
bone, and waſh it well out, then tie it acroſs each way,
as you do ſturgeon, ſet on your fiſh-pan with two
quarts of water, and three of ſtrong beer, half a pound
of bay ſalt, and one pound of common falt; when it
boils fcum it well, then put in as much fith as your
liquor will cover, and when it is enough take it carefully
out leſt you ſtrip off the ſkin, and lay it on earthen
diſhes; when you have done all your fiſh, let it ſtand
till the next day, put it into pots, add to the liquor three
quarts of ſtrong beer alegar, half an ounce of mace,
the ſame of cloves and black pepper, one ounce of long
pepper, two ounces of white ginger ſliced, boil thein
well together half an hour, then pour it boiling hot
upon your fiſh ; when cold, cover it well with itrong
brown paper.—This will keep a whole year.
To pickle Oyſters.
Open the largeſt and fineſt oyſters you can get
whole and clean from the ſhell, waſh them in their own
liquor, let it ſtand to ſettle, then pour it from the
ſediment into the fauce-pan, put to it a glaſs of Lifbon
wine, as much white wine vinegar as you had oyſter
C 4
32
THE EXPERIENCED
liquor, three or four blades of mace, a nutmeg ſliced, a
few white pepper corns, and a little falt, boil it five or
fix minutes, ſcum it, then put in your oyſters, ſimmer
them ten or twelve minutes, take them out, and put
them in narrow topped jars; when they are cold, pour
over them rendered mutton-fuet, tie them down with a
bladder, and keep them for ufe.
To pickle Oyſters another way, .
Be careful not to break the oyſters in opening, cut
off the black verge, and clean them very well from any
part of the ſhell, put them into a baſon of water, waſh
the oyſters in it and ſtrain the liquor, boil it with a little
vinegar and fpices till it fuit your taſte, then put the
oyſters to it, and, if large, let them boil eight minutes ;
put them into ſtone jars; when the liquor is cold pour
it upon the oyſters, and to every ſcore of oyſters put ·
two ſpoonfuls of water, and nearly two. fpoopfuls of
the beſt vinegar, then tie them cloſe over with bladders
and white leather.
a
To cellar Mackerel.
Gut and flit your mackerel down the belly, cut off
the head, take out the bones, take care you do not cut
it in holes, then lay it flat upon its back, feaſon it with
mace, nutmeg, pepper, and ſalt, and a handful of par-
fley ſhred fine, ſtrew it over them, roll them tight,
and tie them well ſeparately in cloths, boil them twen-
ty minutes in vinegar, falt, and water, then take them
out, put them into a pot, pour the liquor on them, or
the cloth will ſtick to the fifh, the next day take the
cloth off your fiſh, put a little more vinegar to the
pickle, keep them for ufe; when you ſend them to the
table, garniſh with fennel and parſley, and put ſome
of the liquor under them.
To pickle Mackerel.
Waſh and gut your mackerel, then ſkewer them
round with their tails in their mouths, bind them with
ENGLISH HOUSEKEEPER.
33
a fillet to keep them from breaking, boil them in falt
and water about ten minutes, then take them carefully
out, put to the water a pint of alegar, two or three
blades of mace, a little whole pepper, and boil it all
together; when cold pour it on the fifth, and tie it
down cold.
To pot Salmon.
Let your falmon be quite freſh, ſcale and waſh it
well, and dry it with a cloth, ſplit it up the back and
take out the bone, ſeaſon it well with white
pepper
and
falt, a little nutmeg and mace, let it lie two or three
hours, then put it down, put it into the oven, and bake
it an hour; when it comes out, lay it on a flat dith,
that the oil may run from it, cut it to the ſize of your
pots, lay it in layers till you fill the pot, with the ſkin
upwards, put a board over it, lay on a weight to preſs
it till cold, then pour over it clarified butter; when
you cut it, the ikin makes it look ribbed; you may
Lend it to the table either cut in ſlices, or in the pot.
A ſecond way.
When you have any cold ſalmon left, take the ſkin
,
,
off, and bone it, then put it in a marble mortar, with a
good deal of clarified butter ; ſeaſon it pretty high with
pepper, mace, and ſalt, fhred a little fennel very finall,
beat them all together exceeding fine, then put it cloſe
down into a pot, and cover it with clarified butter.
To pot Smelts or Sparlings.
Draw out the guts with a ſkewer under the gills,
the melt or roe muſt be left in, dry them well with a
cloth, feaſon them with ſalt, mace, and pepper, lay them
in a pot, with half a pound of melted butter over them,
tie them down, and bake them in a flow oven three
quarters of an hour ; when they are almoſt cold, take
them out of the liquor, put them into oval pots, cover
them with clarified butter, and keep them for uſe.
a
C5
34
THE EXPERIENCED
To pickle Smelts or Sparlings.
Gut them with a ſkewer under-the gills, but leave
the melt or roe in, dry tiiem with a cloth, and Ikewer
their tails in their mouths, put falt in your water,
when it boils put in your fiſh for ten minutes, then
take them up, put to the water a blade or two of mace, a
few cloves, and a little alegar ; boil them all together,
and when it is cold put in your fiſh, and keep them for
uſe.
To collar Eels.
a
Caſe your eel, cut off the head, ſlit open the belly
take out the guts, cut off the fins, take out the bones,
lay it flat on the back, grate over it a ſmall nutmeg,
two or three blades of mace beat fine, a little pepper
and
falt, ftrew over it a handful of parſley fhred fine, with
a few fage leaves, roll it up tight in a cloth, bind it
well; if it be of a middle ſize, boil it in falt water
three quarters of an hour, hang it up all night to drain,
add to the pickle a pint of vinegar, a few pepper corns,
and a ſprig of ſweet marjoram, boil it ten minutes, and
let it ſtand till the next day, take off the cloth, and
put your eels into the pickle ; you may ſend them whole
on a plate, or cut them in ſlices; garniſh with green
parſley. Lampreys are done the ſame way.
To pickle Cockles.
Waih your cockles clean, put them in a fauce-pan,
cover thein cloſe, ſet them over the fire, ſhake them till
they open, then pick them out of the ſhells ; let the
liquor fettle till it be clear, then put in the ſame quan-
tity of wine vinegar, and a little falt, a blade or two
of macę, boil them together, and pour it on your coc-
kles, and keep them in bottles for uſe. You muſt pickle
muſcles the ſame way.
To pot Char.
Cut off the fins and cheek part of each ſide of the
ENGLISH HOUSEKEEPER.
35
head of your char, rip them open, take out the guts and
the blood from the back-bone, dry them well with a
cloth, lay them on a board, and throw on them a good
deal of ſalt, let them ſtand all night, then ſcrape it
gently off them, and wipe thein exceedingly well with
a cloth ; pound mace, cloves, and nutmeg very fine,
throw a little in the inſide of them, and a good deal of
ſalt and pepper on the outſide, put them cloſe down in
a deep pot, with their bellies up, with plenty of clarified
butter over them, ſet them in the oven, and let them
stand for three hours; when they come out pour what
butter you can off clear, lay a board over them, and turn
them upſide down, to let the gravy run from thein,
ſcrape the ſalt and pepper carefully off, and feaſon them
exceeding well both inſide and out with the above ſeaſon-
ing, lay them cloſe in broad tin pots for that purpoſe,
with the backs up, then cover them well with clarified
butter; keep them in a cold dry place.
To pot Eels.
Skin, gut, and clean your eels, cut them in pieces
about four inches long, then ſeafon them with pepper,
falt, beaten mace, and a little dried fage rubbed very
fine; rub them well with your ſeaſoning, lay' them in a
brown pot, put over them as much butter as will cover
them, tie them down with a ſtrong paper, ſet them int
a quick oven for an hour and a half; take them out,
when cold, put them into ſmall pots, and cover them
with clarified butter.-N. B. You may. pot lampreys the
ſame way.
To pot Lampreys.
Take lampreys alive, and run a ſtick through their
heads, and flit their tails, hang them up by their heads,
and they will bleed at the tail end : when they have
done bleeding, cut them open, take out the guts, and
wipe them till they are perfectly dry and clean (you
muſt not waſh them with water) then rub them with
pepper and ſalt, let them ſtand all night, and wipe them
C6
36
THE EXPERIENCED
exceeding dry again ; then ſeaſon them with pepper,
falt, mace, and a little nutmeg, roll them up tight, put
them in a pot with fome butter, cover them up with
ſtrong paper and bake them in a moderate oven; when
they are enough and near cold, drain out the butter
from them, put them in your potting pots, and cover
them with clarified butter.
To pat Lobſters.
Take the meat out of the claws and belly of a boiled
lobſter, put it in a marble mortar, with two blades of
mace, a little white pepper and falt, a lump of butter
the ſize of half an egg, beat them all together till they
come to a pafte, put one half of it into your pot, take
the meat out of the tail part, lay it in the middle of
your pot, lay on it the other part of your paſte, prefs it
cloſe down, pour over it clarified butter, a quarter of
an inch thick.-N. B. To clarify butter, pat your boat
into a clean fauce-pan, ſet it over a flow fire, when it is
melted fcum it, and take it off the fire, let it ſtand
a little, then pour it over your lobſters; take care you
do not pour in the milk which fettles to the bottom of
the ſauce-pan.
A receipt to pot Lobſters which coft ten Guineas.
Take twenty good lobſters, and when cold pick all
the meat out of the tails and claws, (be careful to take
out all the black gut in the tails, which muſt not be
uſed) beat fine three quarters of an ounce of mace, a
ſmall nutmeg, and four or five cloves, with pepper and
falt, feaſon the meat with it; lay a layer of butter into
a deep earthen pot, then put in the lobſters, and lay the
Teſt of the butter over them, (this quantity of lobſters
will take at leaſt four pounds of butter to bake them)
tie a paper over the pot, fet them in an oven, when they
are baked tender, take them out, and lay them on a diſh
to drain a little, then put them clofe down in your pot-
ting-pots, but do not break them in ſmall pieces, but lay
shem in as whole as you can, only ſplitting the tails.
ENGLISH HOUSEKEEPER.
37
When you have filled your pots as full as you chooſe ,
take a ſpoonful or two of the red butter they were
baked in, pour it on the top, and ſet it before the fire
to let it melt in, then cool it, and melt a little white
wax in the remainder of the butter, and cover them.
N. B. Lay a good deal of the red hard part in the pot
to bake, to colour the butter, but do not put it in the
potting-pots.
To pot Shrimps.
Pick the fineſt farimps you can get, ſeaſon them with
a little beaten mace, pepper, and ſalt to your talle, and
with a little cold butter pound them all together in a
mortar till it comes to a pafte, put it down in ſmall pots,
and pour over them clarified butter.
To caveach Soles.
Fry your foles either in oil or butter, boil fome vine-
gar with a little water, two or three blades of mace, a
very few cloves, ſome black pepper, and a little falt, let
it ſtand till cold, and when cold beat up fome oil with
it, lay your fiſh in a deep pót, and flice a good deal of
ſhalots or onions between each fith, throw your liquor
over it, and pour ſome oil on the top :: it will keep three
or four months, made rich, and fried in oil; it muſt be
ſtopped well and kept in a dry place. Take out a little
a
at a time when
you
uſe it.
To caueach Fiſh
Cut your fiſh into pieces the thickneſs of your hand,
feafon it with pepper and ſalt, let it lie an hour, dry it
well with a cloth, flour it, and then fry it a fine brown
in oil : boil a fufficient quantity of vinegar with a little
garlic, mace, and whole pepper to cover the fifh, add
the ſame quantity of oil, and ſalt to your taſte, mix well
the oil and vinegar, and when the fiſh and liquor is
quite cold, flice fome onions to lay in the bottom of the
pot, then a layer of fiſh and onion, and ſo on till the
a
38
THE EXPERIENCED ..
whole fiſh is put up; the liquor muſt not be put in till
it is quite cold.
A very good way to preſerve Fiſh.
Take any large fiſh, cut off the head, waſh it clean,
and cut it into thin ſlices, dry it well with a cloth, flour
it, and dip it in the yolks of eggs, fry it in plenty of oil
till it is a fine brown, and when done, lay them to drain
till cold, then lay them in your vefſel, throw in betwixt
the layers inace, cloves, and fliced nutmeg, then make a
pickle of the beſt white wine vinegar, fhalots, garlic,
white pepper, Jamaica pepper, long pepper, juniper ber-
ries, and ſalt, boil it till the garlic is tender, and the.
pickle will be enough; when it is quite cold, put it on
your fifli, with a little oil on the top; ſmall fifh are done
whole ; cover it cloſe with a bladder,
::
a
To pickle Shrimps.
Pick the fineſt ſhrimps you can get, and put them
into cold alegar and ſalt, put them into little bottles,
cork them cloſe, and keep them for uſe.
To pot red and black -Moor Game.
Pluck and draw them, and ſeaſon them with pepper,
cloves, mace, ginger, and nutmeg, well beaten and fift-
ed, with a quantity of falt, not to overcome the ſpices,
roll a lump of butter in the ſeafoning, and put it into the
body of the fowls, rub the outſide with ſeaſoning, and
then
put them into pots with the breaſt downwards, and
cover them with butter, lay a paper, and then paſte over
them, and bake them till they are tender, then take them
out, and lay them to drain, then put them into potting-
pots with the breaſts upwards, and take all the butter they
were baked in clean from the
and
gravy,
pour upon
them ; fill up the pots with clarified butter, and keep
them in a dry place.
ENGLISH HOUSEKEEPER.
39
CHAPTER III.
Obſervations on Roafting and Boiling.
WHEN you
THEN you boil any kind of meat, particularly veal, it
requires a great deal of care and neatneſs, be ſure
your copper be very clean and well tinned, fill it as full of
ſoftwater as is neceſſary, duſt your veal well with fine flour,
put it into your copper, fet it over a large fire ; fome
chooſe to put in milk to make it white, but I think it is
better without : if your water happens to be the leaſt
hard, it curdles the milk, and gives the veal a brown
yellow caſt, and often hangs in lumps about the veal,
ſo will oatmeal, but by duſting your veal, and putting
it into the water when cold, it prevents the fullneſs of
the water from hanging upon it; when the ſcum begins
to riſe, take it clear off, put on your cover, let it boil
in plenty of water as ſlow as poſſible, it will make your
veal riſe and plump: a cook cannot be guilty of a greater
error than to let any ſort of meat boil faſt, it hardens
the outſide before the inſide is warm, and diſcolours it,
eſpecially veal; for inſtance, a leg of veal of twelve
pounds weight, will require three hours and a half boil-
ing, the flower it boils, the whiter and plumper it will be;
when
you
boil mutton or beef, obſerve te dredge thein
well with flour before you put them into the kettle of
cold water, keep it covered, and take off the ſcuin;
mutton or beef do not require ſo much boiling, nor is it
ſo great a-fault if they are a little ſhort; but veal, pork, or
lamb, are not ſo wholeſome if they are not boiled enough;
a leg of pork will require half an hour more boiling then
a leg of veal of the fame weight : when you boil beef
or mutton you may allow an hour for every four pounds
weight; it is the beſt way to put in your meat when
the water is cold, it-gets warm to the leart before the
outſide grows hard ; a leg of lamb four pounds weight
will require an hour and a half's boiling.
When you roaſt any kind of meat, it is a very good
way to put a little falt and water in your dripping-pan,
baſte your meat a little with it, let it dry, then duſt it
40
THE EXPERIENCED
well with flour, bafte it with freſh butter, it will make
your meat a better, colour, obſerve always to have a
brifk clear fire, it will prevent your nieat from dazing,
and the froth from falling; keep it a good diſtance from
the fire, if the meat is ſcorched the outfide is hard, and
prevents the heat from penetrating into the meat, and
will appear enough before it be little more than half
done. Time, diſtance, baſting often, and a clear fire,
is the beſt method I can preſcribe for roaſting meat to
perfection ; when the ſteam draws near the fire, it is
a ſign of its being enough ; but you will be the befte
judge of that, from the time you put it down. Be care-
ful when you roaſt any kind of wild fowl, to keep a
clear briſk fire, roaft them a light brown, but not too
much ; it is a great fault to roaſt them till the
gravy
runs out of them, it takes off the fine flavour.-
Tame
fowls require more roaſting, they are a long time be-
fore they are hot through, and muſt be often baſted to
keep up a ſtrong froth, it makes them riſe better,
a finer* colour.- Pigs and geeſe ſhould be roaſted before
a good fire, and turned quick.-Hares and rabbits require
time and care, to ſee the ends are roaſted enough;
when they are half roaſted, cut the neck ſkin, and let
out the blood, for when they are cut up they often
appear bloody at the neck.
To roaſt a Pig.
Stick your pig juſt above the breaſt-bone, run your
knife to the heart, when it is dead put it in cold water
for a few minutes, then rub it over with a little rofin
beat exceeding fine, or its own blood, put your pig into
a pail of fcalding water half a minute, take it out, lay
it on a clean table, pull off the hair as quick as poſſible,
if it does not come clean off put it in again, when
you have got it all clean off, waſh it in warm water,
then in two or three cold waters, for fear the rolin
ſhould taſte; take off the four feet at the firſt joint,
make a flit down the belly, take out all the entrails,
put the liver, heart, and lights to the pettitoes, waſh it
well out of cold water, dry it exceeding well with a
ENGLISH HOUSEKEEPER.
cloth, hang it up, and when you roaſt it put in a little
Ihred fage, a tea-ſpoonful of black pepper, two of ſalt,
a cruft of brown bread, fpit your pig and few it up;
lay it down to a briſk clear fire, with a pig-plate hung
in the middle of the fire ; when your pig is warm, put
a lump of butter in a cloth, rub your pig often with it
while it is roaſting : a large one will take an hour and
a half; when your pig is a fine brown, and the ſteam
draws near the fire, take a clean cloth, rub your pig
quite dry, then rub it well with a little cold butter, it
will help to criſp it : then take a Charp knife, cut off the
head, and take off the collar, then take off the ears and
jaw-bone, ſplit the jaw in two ; when you have cut the
pig down the back, which muſt be done before you
draw the ſpit out, lay your pig back to back on your
diſh, and the jaw on each fide, the ears on each ſhoulder,
and the collar at the ſhoulder, and pour in your fauce,
and ſerve it up-garniſh with a cruft of brown bread
grated.
To make Sauce for a Pig
Chop the brain a little, then put in a tea-ſpoonful of
The gray, will the gravy that runs out
that runs out of the pig,
a little bit of anchovy, mix dear half a pound of butir,
with as much flour as will thicken the gravy, a ſlice of
lemon, a ſpoonful of white wine, a little caper liquor
and ſalt, ſhake it over the fire, and pour it into your
diſh ; ſome like currants; boil a few, and ſend them in
a tea-faucer, with a glaſs of currant jelly in the middle
of it.
A ſecond way to make Pig Sauce. .
Cut all the outſide off a penny-loaf, then cut it into
very thin ſlices, put it into a ſauce-pan of cold water,
with an onion, a few pepper corns, and a little falt;
boil it until it be a fine pulp, then beat it well, put in
a quarter of a pound of butter, and two fpoonfuls of
thick cream, make it hot, and put it into a báfon,
42
THE EXPERIENCED
To dreſs a Pig's Pettitoes.
Take up the heart, liver and lights, when they have
boiled ten minutes, and ſhred them pretty ſmall, but let
the feet boil till they are pretty tender, then take them
out, and ſplit them; thicken your gravy with flour and
butter, put into your mince-meat a ſlice of lemon, a ſpoon-
ful of white wine, a little falt, and boil it a little ; beat
the yolk of an egg, add to it two ſpoonfuls of good
cream, and a little grated nutmeg ; put in your petti-
toes, ſhake it over the fire, but do not let it boil ; lay
fippets round your diſh, pour in your mince-meat, lay
the feet over them the ſkin fide up, and ſend them to
table.
To boil a Gooſe with Onion Sauce.
Take your gooſe ready dreſſed, finge it, and pour
over it a quart of boiling milk, let it lie in it all night,
then take it out and dry it exceeding well with a cloth,
ſeaſon it with pepper and ſalt, chop ſmall a large onion,
a handful of fage leaves, put them into your gooſe, ſew
it up at the neck and vent, hang it up by the legs till the
next day, then put it into a pan of cold water, cover it
cloſe, and let it boil flowly one hour.
To ſtew Gooſe Giblets.
Cut your pinions in two, the neck in four pieces, nice
the gizzard, clean it well, ſtew them in two quarts of
water, or mutton broth, with a bundle of ſweet herbs,
one anchoyy, a few pepper corns, three or four cloves,
a ſpoonful of catchup, and an onion: when the giblets
are tender, put in a ſpoonful of good cream, thicken
it with flour and butter, ſerve them in a foup diſh,
and lay ſippets round it.
To roaſt a Green Gooſe.
When your goofe is ready drefled, put in a good
lump of butter, ſpit it, lay it down, finge it well, duſt
it with flour, baſte it well with freſh butter, baſte it
ENGLISH HOUSEKEEPER.
43
three or four different times with cold butter, it will
make the fleſh riſe better than if you was to baſte it
out of the dripping-pan ; if it is a large one, it will take
three quarters of an hour to roaſt it.; when you think
it is enough, dredge it with flour, baſte it till it is a fine
froth, and your gooſe a nice brown, and diſh it up with
a little brown gravy under it : garnish with a cruſt of
bread grated round the edge of your diſh.
To make Sauce for a Green Gooſe.
Take ſome melted butter, put in a ſpoonful of the
juice of forrel, a little ſugar, a few coddled gooſeberries,
pour it into your fauce-boats, and ſend it hot to the table.
To roaſt a Stubble Gooſe.
Chop a few fage leaves and two onions very fine,
mix them with a guod lump of butter, a tea-ſpoonful
of pepper, and two of ſalt, put it in your goofe, then ſpit
it and lay it down, finge it well, duſt it with four;
when it is thoroughly hot, baſte it with freſh butter;
if it be a large one it will require an hour and a half
before a good clear fire; when it is enough, dredge and
bafte it, pull out the ſpit, and pour in a little boiling
water,
a
To make Sauce for a Gooſe.
Pare, core, and flice your apples, put them in a fauce-
pan with as much water as will keep them from burn.
ing ; fet them over a very flow fire, keep them cloſe
covered till they are all of a pulp, then put in a lump of
butter, and fugar to your taſte, beat them well, and
ſend them to the table in a fauce-boat.
-
a
To boil Ducks with Onion Saucc.
Scald and draw your ducks, put them in warm water
for a few minutes, then take them out, put them in
an earthen pot, pour over them a pint of boiling milk,
let them lie in it two or three hours; when you
take
them out dredge them well with flour, put them in a
THE EXPERIENCED
copper of cold water, put on your cover, let them boil
flowly twenty minutes, then take them out, and ſmother
them with onion fauce.
1
To make Onion Sauce,
Boil eight or ten large onions, change the water two
or three times while they are boiling; when enough,
chop them on a board to keep them from growing a
bad colour ; put them in a ſauce-pan, with a quarter of
a pound of butter, two fpoonfuls of thick cream, boil
it a little, and pour it over the ducks.
To raaff Ducks.
When you have killed and drawn your ducks, ſhred
one onion and a few fage leaves, put them into the
ducks, with pepper and falt; fpit, finge, and duft them
with flour, bafte them with butter; if your fire be very
hot they will be roaſted in twenty minutes ; the quicker
they are roaſted the better they eat; juſt before you
draw them duft them with flour, and baste them with
butter; put them on a diſh, have ready your gravy,
made of the gizzards and pinions, a large blade of mace,
a few pepper-corns, a ſpoonful of catchup, the ſame of
browning, a tea-ſpoonful of lemon pickle, and one onion;
ſtrain it, pour it on your diſh and lend onion ſauce in a
boat.
To boil a Turkey with Onion Sauce.
Let your turkey. have no meat the day before you
kill it, when you are going to kill it give it a spoon-
ful of alegar, it will make it white and eat tender; when
you have killed it, hang it up by the legs for four or
tive days at leaſt ; when you have plucked it, draw it
at the rump, if you can take the breaſt bone out nicely,
it will look much better, cut off the legs, put the end of
the thighs into the body of the turkey, tkewer them
down, and tie them with a ſtring, cut off the head and
neck, then grate a penny-loaf, chop a ſcore or more of
oyſters fine, ſhred a little lemon-peel, nutmeg, pepper,
ENGLISH HOUSEKEEPER.
45
a
.
and ſalt to your palate, mix it up into a light force-ineat,
with a quarter of a pound of butter, a ſpoonful or two
of cream, and three eggs, ſtuff the craw with it, and
make the reſt into balls and boil them, few up the turkey,
dredge it well with flour, put it into a kettle of cold
water, cover it, and ſet it over the fire, when the ſcum
begins to riſe take it off, put on your cover, let it boil
very flowly for half an hour, then take off your kettle,
and keep it clofe covered ; if it be of a middle fize let
l
it ſtand halt an hour in hot water, the ſteam being kept
in will ſtew it enough, make it riſe, keep the ſkin whole,
tender and
very white; when you
diſh it up, pour over
it a little of your oyſter-fauce, lay your balls round it,
and ſerve it up with the reſt of your fauce in a boat ;
garniſh with lemon and barberries.-N. B. Obſerve to
fet on your turkey in time, that it may ftew as above :
it is the beſt way I ever found to boil one to perfection;
when you are going to diſh it up, let it over the fire to
make it quite hot.
To make Sauce for a Turkey.
As you open your opſters, put a pint into a baſon,
waſh them out of their liquor, and put them in another
baſon ; when the liquor is fettled, pour it clean oft into
a fauce-pan, with a little white gravy, a tea-ſpoonful of
lemon pickle, thicken it with flour and a good lump of
butter, boil it three or four minutes, put in a ſpoonful
of thick cream, put in your oyſters, keep ſhaking them
over the fire till they are quite hot, but do not let them
boil, it makes them hard and look little.
A fecond way to make Sauce for a Turkey.
Cut the ſcrag end of a neck of veal in pieces, put
them in a fauce-pan' with two or three blades of mace,
one anchovy, a few heads of celery, a little Cayenne
and ſalt, a glaſs of white wine, a ſpoonful of lemon
pickle, a tea-fpoonful of mufhroom-powder or catchup,
a quart of water, put on your cover, and let it boil un-
til it be reduced to a pint, Itrain it, and thicken it with
46
THE EXPERIENCED
a quarter of a pound of butter rolled in flour, boil it a
little, put in a ſpoonful of thick cream, and pour it over
the turkey.
To roaſt a Turkey.
When you leave dreſſed your turkey as before, truls its
head down to the legs, then make your force-meat; take
the crumbs of a penny-loaf, a quarter of a pound of
beef-fuet fhred fine, a little fauſage-meat, or veal ſcrap-
ed and pounded exceeding fine, nutmeg, pepper, and
falt to your palate, mix it up lightly with three eggs,
ſtuff the craw with it, ſpit it, and lay it down a good
diſtance from the fire, keep it clear and briſk, finge, duft,
and baſte it ſeveral times with cold butter, it makes
the froth ſtronger than baſting it with the hot out of
the dripping-pan, it makes the turkey rife better : when
it is enough, froth it up as before, diſh it up, pour on
your diſh the ſame gravy as for the boiled turkey, only
put in browning inſtead of cream; garniſh with lemon
and pickles, ſerve it up; if it be a middle fize, it will
require one hour and a quarter roaſting.
To make Sauce for a Turkey.
Cut the cruſt off a penny-loaf, cut the reſt in thin
ſlices, put in cold water, with a few pepper-corns, a
little falt and onion, boil it till the bread is quite ſoft,
then beat it well, put in a quarter of a pound of but-
ter, two ſpoonfuls of thick cream, and put it into a
baſon.
To boil Fowls.
When you have plucked your fowls, draw them at
the rump, cut off the head, neck, and legs, take the
breaſt bone very carefully out, ſkewer them with the
end of their legs in the body, tie them round with a
ftring, finge and duft them well with flour, put them
into a kettle of cold water, cover it cloſe, fet it on the
fire, when the ſcum begins to riſe take it off, put on
your cover, and let them boil very flowly twenty minutes,
ENGLISH HOUSEKEEPER.
47
take them off, cover them cloſe, and the heat of the
water will ſtew them enough in half an hour; it keeps
the ſkin whole, and they will be both whiter and plump-
er than if they had boiled faſt; when you take them up
drain them, pour over them white fauce, or melted
butter.
a
To make White Sauce for Fowls.
Take a ſcrag of veal, the neck of the fowls, or any
bits of mutton or veal you have, put them in a fauce-
pan, with a blade or two of mace, a few black pepper-
corns, one anchovy, a head of celery, a bunch of ſweet
herbs, a ſlice off the end of a lemon, put in a quart of
water, cover it cloſe, let it boil till it is reduced to half
a pint, ſtrain it, and thicken it with a quarter of a pound
of butter mixed with flour; boil it five or fix minutes,
put in two ſpoonfuls of pickled muſhrooms, mix the
yolks of two eggs with a tea-cupful of good cream and a
little nutmeg, put in' your fauce, keep ſhaking it over
the fire, but do not let it boil.
To roaſt large Fowls.
Take your fowls when they are ready dreſſed, put
them down to a good fire, finge, duft, and bafte them
well with butter ; they will be near an hour in roaſte
ing; make a gravy of the necks and gizzards, ſtrain it,
put in a fpoonful of browning; when you diſh them up,
pour the gravy into the diſh, ſerve them up with egs-
fauce in a boat.
To make Egg Sauce.
Boil two eggs hard, half chop the whites, then put
in the yolks, chop them both together, but not very fine,
put them into a quarter of a pound of good melted
butter, and put it into a boat.
Chickens.
Put your chickens in ſcalding water, as ſoon as the
featliers will flip off take them out, or it will make the
a
To boil young
48
THE EXPERIENCED
Ikin hard and break; when you have drawn them, lay
them in ſkimmed milk for two hours, then truſs them
with their heads on their wings, finge and duft them
well with flour, put them in cold water, cover them
cloſe, ſet them over a very flow fire, take off the ſcum,
let them boil ſlowly for five or fix minutes, take them
off the fire, keep them cloſe covered in the water for
half an hour, it will ſtew them enough, and make them
both white and plump, when you are going to diſh them
ſet them over the fire to make them hot, drain them,
pour over them white ſauce made the fame way as for
the boiled fowls.
To roaft young Chickens.
When you roaft young chickens pluck them very
carefully, draw them, only cut off the claws, truſs them,
and put them down to a good fire, finge, duft, and baſte
them with butter; they will take a quarter of an hour
'
roafting, then froth them up, lay them on your diſh,
pour butter and parſley in your diſh, and ſerve them up
hot.
To roaft Pheafants or Partridges.
When you roaft pheaſants or partridges, keep them
at a good diſtance from the fire, duft them and baſte
them often with freſh butter ; if your fire is good,
half an hour will roaſt them; put a little gravy in your
diſh, made of a ſcrag of mutton, a ſpoonful of catchup,
the ſame of browning, and a tea-ſpoonful of lemon pic-
kle, ſtrain it, diſh them up, with bread-ſauce in a baſon,
made the ſame way as for the boiled turkey.-N. B.
When a pheaſant is roaſted, ſtick the feathers on the
tail before
you
ſend it to the table.
To roaſt Ruffs or Rees.
Theſe birds I never met with but in Lincolnſhire; the
beſt way is to feed them with white bread boiled in
ilk, they muſt have ſeparate pots, for two will not
eat out of one, they will be fat in eight or ten days ;
ENGLISH HOUSEKEEPER.
49
when
you kill them flip the ſkin off the head and neck
with the feathers on, then pluck and draw them; when
n
you roaſt them, put them a good diſtance from the fire;
if the fire be good, they will take about twelve minutes ;
when they are roaſted, flip the ſkin on again with the
feathers on, ſend them
up
with
gravy
under thein, made
the fame as for pheaſants, and criſp crumbs of bread
round the edge of the diſh.
To roaſt Waodcocks or Snipes.
Pluck them, but do not draw them, put them on a
ſmall ſpit, duſt and baſte them well with butter ; toaſt a
few ſlices of a penny-loaf, put them on a clean plate,
--and ſet it under the birds while they are roafting, if the
- fire be good they will take about ten minutes roaſting ;
when you draw them lay them upon the toaſts on the
diſh, pour melted butter round them and ſerve them up.
To roght Wild Ducks or Teal.
When your ducks are ready drefled, put in them a
ſmall onion, pepper, ſalt, and a ſpoonful of red wine, if
the fire be good they will roaſt in twenty minutes; make
gravy of the necks and gizzards, a ſpoonful of red wine,
half an anchovy, a blade or two of mace, a ſlice off an
-end, of lemon, one onion, and a little Cayenne pepper ;
boil it till it is waſted to half a pint, ſtrain it through a
hair-fieve, put in a ſpoonful of browning, pour it on
your ducks, ſerve them up with onion-lauce in a boat :
garniſh your dish with raſpings of bread.
To boil Pigeons.
Scale your pigeons, draw them, take the craw clean
.
put, wath them in ſeveral waters, cut off the pinions,
turn the legs under the wings, dredge them and put them
in foft cold water, boil them very ſlowly a quarter of
an hour, diſh them up, pour over them good melted
butter, lay round then a little brocoli in bunches, and
ſend parſley and butter in a boat.
D
1
50
THE EXPERIENCED
To roaſt Pigeons.
When you have dreffed your pigeons, as before, roll
a good lump of butter in chopped parſley, with pepper
and ſalt, put it in your pigeons, ſpit, duft, and baite
them; it the fire be good they will be roaſted in twenty
minutes; when they are enough, lay round them bunches
of aſparagus, with parſley and butter for fauce.
To roaft Larks.
Put a dozen of larks on a ſkewer, tie it to the ſpit
at both ends, dredge and bafte them, let them roaſt
ten minutes, take the crumbs of a halfpenny loaf, with a
piece of butter the ſize of a walnut, put it in a toſling-
pan, and ſhake it over a gentle fire till they are a light
brown, lay them betwixt your birds, and pour over them
a little melted butter.
To boil Rabbits.
1
When you have caſed your rabbits, ſkewer them with
their heads ſtraight up, the fore legs brought down, and
their hind legs ſtraight ; boil them three quarters of an
hour at leaſt, then ſmother them with onion ſauce, made
the ſame as for boiled ducks, pull out the jaw-bones,
ſtick them in their eyes, put a ſprig of myrtle or bar-
berries in their mouths, and ſerve them up.
To roaſt Rabbits.
... When you have cafed your rabbits, ſkewer their heads
with their mouths upon their backs, ſtick their fore legs
into their ribs, ſkewer the hind legs double, then make
a pudding for them of the crumbs of a halfpenny loaf,
a little parſley, fweet marjoram, thyme, a lemon peel,
all ſhred fine, nutmeg, pepper, and falt to your taſte,
mix them up into a light ſtuffing, with a quarter of a
pound of butter, a little good cream, and two eggs, put
it into the belly and few them up, dredge and baſte
them well with butter, roaſt them near an hour, ſerve
them up with parſley and butter for fauce, chop the
a
ENGLISH HOUSEKEEPER.
-51
livers, and lay them in lumps round the edge of your
diſh.
a
To roaſt a Hare.
Skewer your hare with the head upon one ſhoulder,
the fore legs ſtuck into the ribs, the hind legs double,
make your, pudding of the crumbs of a penny loaf, a
quarter of a pound of beef marrow or ſuet, and a quara
ter of a pound of butter : ſhred the liver, a ſprig or
two of winter favoury, a little lemon peel, one anchovy,
a little Cayenne pepper, half a nutmeg grated ; mix them
up in a light forcemeat, with a glaſs of red wine and
two eggs; put it in 'the belly of your hare, few it
up,
put a quart of good milk in your dripping-pan, baſte
your hare with it till it is reduced to half a gill, then
duſt and baſte it well with butter ; if it be a large one
it will require an hour and a half roaſting.
To boil a Tongue.
If your tongue be a dry one, ſteep it in water all
night, then boil it three hours, if you would have it
eat hot, ſtick it with cloves, rub it over with the yolk
of an egg, ſtrew over it bread crumbs, baſte it with
butter, fet it before the fire till it is a light brown;
when
you
diſh it up, pour a little brown gravy, or red
wine fauce, mixect the ſame way as for venifon, lay
flices of currant jelly round it.-N. B. If it be a pickled
one, only waſh it out of water.
To boil a Ham.
Steep your ham all night in water, then boil it, if it
be of a middle ſize it will take three hours boiling, and
a ſmall one two hours and a half ; when
you
pull off the ſkin, and rub it all over with an egg, ſtrew
on bread crumbs, baſte it with butter, ſet it to the fire
till it be a light brown; it it be to eat hot, garniſh with
carrots and ſerve it up.
take it up,
D 2.
52
THE EXPERIENCED
To roaſt a Haunch of Veniſon.
When you have fpitted your veniſon, lay over it a
large ſheet of paper, then a thin common paſte with
another paper over it, tie it well, to keep the paſte from
falling; if it be a large one it will take four hours
roaſting ; when it is enough, take off the paper and paſte,
dult. it well with flour, and baſte it with butter ; when
it is a light brown, diſh it up with brown gravy
in
your
dith, or currant jelly fauce, and ſend fome in a boat.
To broil Beef Steaks.
Cut your ſteaks off a rump of beef about half an
inch thick, let your fire be clear, rub your gridiron well
with beef ſuet, when it is hot lay them on ; let them
broit until they begin to brown, turn them, and when
the other ſide is brown, lay them on a hot diſh, with
a ſlice of butter betwixt every ſteak ; ſprinkle a little
pepper
and ſalt over them, let them ſtand two or three
minutes, then flice a fhalot as thin as poflible into a
fpoonful of water ; 'lay on your ſteaks again, keep turn-
ing them till they are enough, put them on your diſh,
pour the thalot and water amongſt them, and ſend them
to the table.
A very good way to fry Beef Steaks.
Cut your ſteaks as för broiling, put them into a ſtew-
pan, with a good lump of butter, ſet them over'a very
flow fire, keep turning them till the butter is become
a thick white gravy, pour it into a baſon, and pour
more butter to them; when they are almoſt enough,
pour all the gravy into your baſon, and put more butter
into your pan, fry them a light brown over a quick fire,
take them out of the pan, put them in a hot pewter difh,
flice a ſhalot among them, put a little in your gravy that
was drawn from them, and
pour
it hot
upon
them ; I
think this is the beſt way of dreſſing beef iteaks. , Half
a pound of butter will dreſs a large diſh.
ENGLISH HOUSEKEEPER.
53
To dreſs Beef Steaks the common way.
Fry your ſteaks in butter a good brown, then put in
half a pint of water, an onion ſliced, a fpoonful of wal-
nut catchup, a little caper liquor, pepper and falt, cover,
them cloſe with a diſh, and let them ftew gently; when
they are enough, thicken the gravy with flour and butter,
and ſerve them up.
To broil Mutton Steaks.
Cut your fteaks half an inch thick, when your grid-
iron is hot rub it with freſh ſuet, lay on your ſteaks,
keep turning them, as quick as poflible, if you do not-
take great care the fat that drops from the ſteaks will
ſmoke them; when they are enough, put thein into a
hot diſh, rub them well with butter, ſlice a ſhalot very
thin into a fpoonful of water, pour it on them, with
a ſpoonful of muſhroom catchup and ſalt ; ferve them
up hot.
a
Ta broil Pork Steaks,
Obſerve the ſame as for the mutton ſteaks, only pork
requires more broiling; when they are enough, put in
a little good gravy; a little fage rubbed very fine, ſtrewed
over them, gives them a fine taſte.
To hajla Beef.
Cut your beef in very thin ſlices, take a little of
your gravy that runs from it, put it into a toſſing-pan,
with a tea-ſpoonful of lemon pickle, a large one of wal-
nut catchup, the fame of browning, Nice a fhalot in,
and put it over the fire ; when it boils
put
in
Thake it over the fire till it is quite hot, the gravy
to be thickened, flice in a fmall pickled cucumber; gar-
niſh with ſcraped horſe-radiſh or pickled onions.
To hab Veniſon.
Cut your veniſon in thin ſlices, put a large glaſs of
red wine into a toffing-pan, a ſpoonful of mulhroon
your beef,
is not
a
D3
54
THE EXPERIENCED
catchup, the fame of browning, an onion ſtuck with
cloves, and half an anchovy chopped ſmall : when it
boils, put in your veniſon, let it boil three or four
minutes, pour it into a foup diſh, and lay round it cur-
rant jelly, or red cabbage.
To haſb Mutton.
Cut your mutton in ſlices, put in a pint of grávy or
broth into a toſling-pan, with one ſpoonful of muſhroom
catchup, and one of browning, flice in an onion, a little
pepper and ſalt, put it over the fire, and thicken it with
flour and butter; when it boils put in your mutton, keep
ſhaking it till it is thoroughly hot, put it in a foup diſh,
and ſerve it up.
To haſh Veal.
Cut your veal into thin round ſlices, the ſize of half
a crown, put them into a ſauce-pan, with a little gravy
and lemon peel cut exceeding fine, a tea-ſpoonful of
lemon pickle, put it over the fire, and thicken it with
flour and butter; when it boils put in your veal, juſt
before you diſh it up put in a ſpoonful of cream, lay ſip-
pets round your diſh, and ferve it up.
To warm Scotch Collops.
When you have any Scotch collops left put them in
a ftone jar till you want them, then put the jar into a
pan of boiling water, let it ſtand till your collops are
quite hot, then pour them into a difh, lay over them a
few broiled bits of bacon, and they will eat as well as
freſh ones.
To inince Veal.
a
Cut your veal in ſlices, then cut it in little ſquare bits,
but do not chop it, put it into a ſauce-pan with two or
three ſpoonfuls of gravy, a ſlice of lemon, a little pepper
and ſalt, a good lump of butter rolled in flour, a tea-
fpoonful of lemon pickle, and a large ſpoonful of cream;
keep ſhaking it over the fire till it boils, but do not let
ENGLISH HOUSEKEEPER.
55
it boil above a minute, if you do it will make your
veal eat hard; put fippets round your dith, and ſerve
it up
To haſb a Turkey.
Take off the legs, cut the thighs in two pieces, cut
off the pinions and breaſt in pretty large pieces, take off
the ſkin, or it will give the gravy a greaſy taſte, put it
into a ſtew-pan, with a pint of gravy, a tea-fpoonful of
lemon pickle, a ſlice off the end of a lemon, and a little
beaten mace, boil your turkey fix or ſeven minutes, (if
you boil it any longer it will make it hard) then put it
on your dish, thicken your gravy with flour and butter,
mix the yolks of two eggs with a ſpoonful of thick
cream, put it on your gravy, ſhake it over the fire, till
it is quite hot, but do not let it boil, ftrain it and pour
it over your turkey: lay fippets round, ferve it up, and
garniſh with lemon or parſley.
To haſ Fowls.
Cut up your fowl as for eating, put it in a toſling-
pan, with half a pint of gravy, a tea-ſpoonful of lemon
pickle, and a little muſhroom catchup, a ſlice of lemon,
thicken it with flour and butter ; juſt before you diſh it
up put in a ſpoonful of good cream, lay lippets round
your diſh, and ſerve it up.
A nice way to dreſs a cold Fowl.
Peel off all the ſkin, anıl pull the fleſh off the bones
in as large pieces as you can, then dredge it with a little
flour, and try it a nice brown in butter, tofs it up in a
rich gravy, well ſeaſoned, and thicken it with a piece
of butter rolled in flour; juſt before you ſend it up
fqueeze in the juice of a lemon.
To haſh a Woodcock or Partridge.
Cut your woodcock up as for eating, work the entrails
very fine with the back of a ſpoon, mix it with a ſpoon-
ful of red wine, the fame of water, half a ſpoonful of
a
a
a
D4
56
THE EXPERIENCED
>
alegar, cut an onion in ſlices and pull it into rings, roll
a little butter in flour, put them all into your toſling-
pan, and thake it over the fire till it boils, then put in
your woodcock, and when it is thoroughly hot, lay it in
your difh, with ſippets round it, ſtrain the ſauce over the
woodcock, and lay on the onion in rings.-It is a pretty
corner diſh for dinner or ſupper.
To haſha wild Duck.
Cut up your duck as for eating, put it in a toffing-pan,
with a fpoonful of good gravy, the fame of red wine,
a little of your onion fauce, or an onion ſliced exceed-
ing thin ; when it has boiled two or three minutes, lay
the duck in your diſh, pour the gravy over it, it muſt
not be thickened; you may add a tea-ſpoonful of caper
liquor, or a little browning.
To haſh a Hare.
Cut your hare in ſmall pieces, if you have any of the
pudding left, rub it ſmall, put to it a large glaſs of
red wine, the fame quantity of water, half an anchovy
chopped fine, an onion ſtuck wich four cloves, a quarter
of a pound of butter rolled in flour, ſhake them all to-
gether over a flow fire, till your hare is thoroughly hot,
it is a bad cuſtom to let any kind of hafh boil longer,
(it makes the meat eat hard) ſend your hare to the table
in a deep diſh, lay fippets round it, but take out the
onion, and ſerve it up.
To boil a Cabbage.
Cut off the outſide. leaves, and cut it in quarters,
pick it well and waſh it clean, boil it in a large quantity
of water, with plenty of falt in it'; when it is tender,
and a fine light green, lay it on a fieve to drain, but do
not ſqueeze it, if you do, it will take off the flavour ;
have ready fome very rich melted butter, or chop it with
cold butter. Greens muſt be boiled the ſame way.
3
ENGLISH HOUSEKEEPER.
57
**t
a
a
To bail Cauliflower.
Wạch and clean your cauliflower, boil it in plenty of
milk and water (but no falt) till it be tender ; when you
diſh it up, lay greens under it, pour over it good melted
butter, and ſend it up hot. .
To boil Brocoli in imitation of Aſparagus.
Take the ſide ſhoots of brocoli, ſtrip of the leaves,
and with a penknife take off all the out rind up to the
head, tie them in bunches, and put them in falt and
water ; have ready a pan of boiling water, with a hand-
ful of ſalt in it; boil them ten ininutes, then lay them
in bunches, and pour over them good melted butter.
To fiew Spinage.
Waſh your fpinage well in ſeveral waters, put it in
a cullender, have ready a large pan of boiling water,
with a handful of falt, put it in, let it boil two minutes,
it will take off the ſtrong earthy taſte; then put it into
a fieve, ſqueeze it well, put a quarter of a pound of
butter, into a toſling-pan; put in your fpinage, keep turn-
ing and chopping it with a knife until it be quite dry
and green; lay it upon a plate, preſs it with another,
cut it in the ſhape of fippets or diamonds, pour round
it very rich melted butter; it will eat exceeding mild;
and quite a different taſte from the common way.
To boil Artichokes.
If they are young ones, leave about an inch of the
ſtalks, put them in ſtrong falt and water for an hour or
two, then put them in a pan of cold water, ſet them
over the fire, but do not cover them, it will take oif
their colour ; when you diſh them up, put rich melteil
,
butter in finall cups or pots, like rabbits; put them
in the diſh with your artichokes, ſend thein up.
To boil Aſparagus.
Scrape your aſparagus, tie them in finall bunches,
$
D 5
58
THE EXPERIENCED
boil them in a large pan of water with ſalt in it: before
you diſh them up toaſt ſome ſlices of white bread, and
dip them in the boiling water ; lay the aſparagus on
your toaſts, pour on them very rich melted butter, and
ferve them up hot.
To boil French Beans.
Cut the ends of your beans off, then cut them flant
ways, put them in ſtrong falt and water as you do them,
let them ftand an hour, boil them in a large quantity of
water with a handful of falt in it, they will be a fine
green : when you diſh them up, pour on them melted
butter and ſend them up.
To boil Windſor Beans.
Boil them in a good quantity of ſalt and water, boil
and chop ſome parſley, put it in good melted butter ;
ſerve them up with bacon in the middle, if you chooſe
it.
To boil Green Peas.
Shell your peas juſt before you want them, put them
in boiling water, with a little falt' and a lump of loaf
fugar : when they begin to dent in the middle they are
enough: ftrain them in a fieve, put a good lump of
butter into a mug, give your péas a ſhake, put them on
a diſh, and ſend them to the table.-----Boil a ſprig of
mint in another water, chop it fine and lay it in lumps
round the edge of your diſh.
To boil Parſnips.
Waſh your parſnips well, boil them till they are ſoft,
then take off the ſkin, beat them in a bowl with a little
falt, put to them a little cream, and a lump of butter,
put them in a toſling-pan, and let them boil till they are
like a light cuſtard pudding, put them on a plate, and
fend them to the table.
a
ENGLISH HOUSEKEEPER.
59
CHAPTER IV.
a
Obſervations on made Diſhes.
BE
E careful the toſling-pan is well tinned, quite clean,
and not gritty, and put every ingredient into your
white ſauce, and have it of a proper thickneſs, and well
boiled, before you put in eggs and cream, for they will
not add much to the thickneſs, nor ftir them with a ſpoon
after they are in, nor ſet your pan on the fire, for it
will gather at the bottom, and be in lumps, but hold
your pan a good height from the fire, and keep ſhaking
the pan round, one way, it will keep the fauce from
curdling and be ſure you do not let it boil; it is the
beſt way to take up your meat, collops, or hath, or any
other kind of diſh you are making with a fiſh flice,
and ſtrain your fauce upon it, for it is almoſt impoſſible
to prevent little bits of ineat from mixing with the fauce,
but by this method the ſauce will look clear.
In the brown made diſhes take ſpecial care no fat is
on the top of the gravy, but ikim it clean off, that it
may be of a fine brown, and taſte of no one thing in
particular; if you uſe any wine, put it in fomne time be
fore your diſh is ready, to take off the rawneſs, for nothing
can give a made dilh a inore diſagreeable taſte than raw
wine, or freſh anchovy: when you uſe friel forcerneat
balls, put them on a fieve to drain the fat froin them,
and never let thein boil in your fauce, it will give it 2
greaſy look, and ſoften the balls; the beſt way is to put
them in after your meat is diſhed up.
You may uſe pickled mushrooins, artichoke bottons,
morels, truffles, and forcemeat balls iu alınoſt every made
diſh, and in ſeveral you may uſe a roll of forceineat in-
ſtead of balls, as in the porcupine brenit of veal, and
where you can uſe it, it is much handſomer than balls,
eſpecially in a mock turtle, collared or rayooed breaſt of
veal, or any large made diſh.
To make Lemon Pickle.
Take two dozen lemons, grate off the out rind very
D6
60
THE EXPERIENCED
thin, cut them in four quarters, but leave the bottoms
whole, rub on them equally half a pound of bay falt, and
ſpread them on a large pewter-diſh, put them in a cool
oven, or let them dry gradually by the fire till all the
juice is dried into the peels, then put them into a pitcher,
well glazed, with one ounce of mace, half an ounce of
cloves beat fine, one ounce of nutineg cut in thin ſlices,
four ounces of garlick peeled, half a pint of muſtard ſeed
bruiſed a little, and tied in a muſlin bag, pour two quarts
a
of boiling white wine vinegar upon them, cloſe the pitcher
well up, and let it ftand five or fix days by the fire ;
fhake it well up every day, then tie it up, and let it ſtand
for three months to take off the bitter ; when you bottle
it put the pickle and lemon in a hair-fieve, preſs them
well, to get out the liquor, and let it ſtand till another
day, then pour off the fine, and bottle it ; let the other
ſtand three or four days and it will refine itſelf, pour
it off and bottle it, let it ſtand again, and bottle it, till
the whole is refined : it may be put in any white ſauce
and will not hurt the colour ; it is very good for fiſh
fauce and made diſhes, atea-ſpoonful is enough for white,
and two for brown ſauce for a fowl; it is a moſt uſeful
pickle, and gives a pleaſant flavour ; be ſure you put it
in before you thicken the fauce, or put any cream in,
left the ſharpneſs make it curdle.
Browning for made Dilbes.
Beat ſmall four ounces of treble refined fugar, put
it in a clear iron frying-pan, with one ounce of butter,
fet it over a clear fire, mix it very well together all the
time; when it begins to be frothy the ſugar is dif-
folving, hold it higher over the fire, have ready a pint
of red wine; when the fugar and butter is of a deep
;
brown, pour in a little of the wine, ſtir it well together,
then add more wine, and keep ſtirring it all the time;
put in half an ounce of Jamaica pepper, fix cloves, four
thalots peeled, two or three blades of mace, three fpoon-
fuls of muſhroom catdıup, a little falt, the out rind of
one lemon, boil it flowly for ten minutes, pour it into
a baſon, when cold take off the fcum very clean, and
bottle it for uſe.
a
ENGLISH HOUSEKEEPER.
To drefs á Mock Turtle.
Take the largeſt calf's-head you can get, with the
ſkin on, put it in ſcalding water till you find the hair
will come off, clean it well, and waſh it in warm water,
and boil it three quarters of an hour, then take it out
of the water and flit it down the face, cut off all the
meat along with the ſkin as clean from the bone as you
can, and be careful you do not break the ears off, lay it
on a flat diſh, and ſtuff the ears with forcemeat, and tie
them round with cloths, take the eyes out, and pick all
the reſt of the meat clean from the bones, put it in a
toffing-pan, with the niceſt and fatteft part of another
calt's-head, without the ſkin on, boiled as long as the
above, and three quarts of veal gravy; lay the ſkin in
the pan cloſe, and let it ſtew over a moderate fire one
hour, then put in three fweetbreads fried a light brown,
one ounce of morels, the fame of truffles, five artichoke
bottoms boiled, one anchovy boned and chopped ſmall,
a tea-ſpoonful of Cayenne pepper, a little falt, half a
lemon, three pints of Madeira wine, two meat-ſpoonfuls
of muthroom catchup, one of lemon pickle, half a pint
of muthrooms, and let them ſtew flowly half an hour
longer, and thicken it with flour and butter; have ready
the yolks of four eggs boiled hard, and the brains of
both heads boiled; cut the brains the lize of nutmegs,
and make a rich forcemeat, and fpread it on the caul
of a leg of veal, roll it up and boil it in a cloth one
heur: when boiled, cut it in three parts, the middle
largest, then take up the meat into the diſh, and lay the
head over it, with the ſkin fide up, and put the largeſt
piece of forcemeat between the ears, and make the top
of the ears to meet round it (this is called the crown of
the turtle :), lay the other flices of the forcemeat oppo-
fite to each other at the narrow end, and lay a few of
the truffes, morels, brains, muſhrooms, eggs, and arti-
choke bottoms upon the face and round it, ftrain the
gravy boiling hot upon it, be as quick in diſhing it up as
poffible, for it foon gets cold.
62
THE EXPERIENCED
a
a
Mock Turtle a ſecond way.
Dreſs the hair of a calf's-head as before, boil it half
an hour ; when boiled, cut it in pieces half an inch
thick, and one inch and a half long, put it into a ſtew.
pan, with two quarts of veal gravy, and ſalt to your
taſte :
let it ſtew one hour, then put in a pint of Madeira wine,
half a tea-fpoonful of Cayenne pepper, truffles and morels
one ounce each, three or four artichoke bottoms boiled
and cut in quarters when the meat begins to look clear,
and the gravy ſtrong, put in half a lemon and thicken it
а
with flour and butter, fry a few forcemeat balls, beat
four yolks of hard boiled eggs in a mortar very fine,
with a lump of butter, and make them into balls the fize
of pigeon's eggs; put the forcemeat balls and eggs in
after you have difhed it up.
N. B. A lump of butter put in the water makes the
artichoke bottoms boil white and ſooner.
4
a
a
To make an Artificial Turtle.
Scald a call's-head, cut it in pieces one inch thick, two
broad, and four long; parboil a falmon's liver, cut it in
ten or twelve pieces, ſeafon the whole with beaten mace,
falt, and Cayenne; put them into a well tinned copper-
diſh with a pint and a half of gravy made of veal, fix
anchovies, a blade of mace, and a ſprig of ſweet-mar-
joram, (your gravy muſt be very good) a pint of Ma-
deira wine, the juice of four or five lemons ftrained from
the feeds, the yolks of ten or twelve eggs boiled hard,
and about three dozen forcemeat balls, made as the
receipt directs : let it ftew gently about an hour, always
keep it cloſe covered; then ſtir in a lump of butter the
fize of an orange, with a tea-ſpoonful of fine flour rolled
in it, and let it ſtew full two hours longer : if you per-
ceive it wants addition of ſeaſoning, &c. add to it a
few minutes before you ſerve it up, which muſt be in a
foup diſh or tureen, with the yolks and flices of lemon
on the top; take care to ſkim off the fat before you dich
it up
ENGLISH HOUSEKEEPER.
63
To make Forcemeat for an Artificial Turtle.
Take a pound of the fat of a loin of veal, the ſame of
lean, with fix boned anchovies, beat them fine in a
marble mortar, ſeaſon with mace, Cayenne, ſalt, a little
ſhred parſley, ſweet marjoram, ſome juice of lemon, and
three or four ſpoonfuls of Madeira wine, mix theſe
well together, and make it into little balls, duſt them
with a little fine flour, and put them into your diſh to
ſtew about half an hour before you ſerve it up: the
green ſkin of a ſalmon's head is a very great addition
to your turtle ; boil it a little, then ſtew it
among
the
reſt of the things.
To make a Calf's Head Hafh.
Clean your calf's head exceeding well, and boil it a
quarter of an hour ; when it is cold cut the meat into
thin broad ſlices and put it into a toſſing-pan, with two
quarts of gravy ; and when it has ſtewed three quar-
ters of an hour add to it one anchovy, a little beaten
mace, and Cayenne to your taſte, two tea-ſpoonfuls of
lemon pickle, two meat-fpoonfuls of walnut catchup,
half an ounce of truffles' or morels, a ſlice or two of
lemon, a bundle of ſweet herbs, and a glaſs of white
wine, mix a quarter of a pound of butter with flour,
and put it in; a few minutes before the head is enough
take
your brains and put them into hot water, it will
make them ikin ſooner, and beat them fine in a bafon,
then add to them two eggs, one ſpoonful of flour, a bit
of lemon peel fhred fine, chop ſmall a little parſley,
thyme and fage, beat them very well together, firew in
a little pepper and ſalt, then drop them in little cakes
into a panful of boiling hog's lard, and fry them a light
brown, then lay them on a fieve to drain : take your
haſh out of the pan with a fiſh lice, and lay it on your
diſh, and ſtrain your gravy over it, and lay upon it a few
muſhrooms, forcemeat balls, the yolks of four eggs
boiled hard, and the brain cakes; garniſh with lemon
and pickles.
It is proper for a top or fide dish.
a
64
THE EXPERIENCED
a
Ta dreſs a Calf's Head the beſt way.
Take a calf's head with the ſkin on, and ſcald off all
the hair, and clean it very well, cut it in two; take out
the brains, boil the head very white and tender, take one
part quite off the bone, and cut it into nice pieces, with
the tongue, dredge it with a little flour, and let it ſtew
on a flow fire for about half an hour in rich white gra,
vy made of veal, mutton, and a piece of bacon, ſeaſoned
with pepper, ſalt, and onion, anda yery little mace; it muſt
be ſtrained off before the haſh is put in it, thicken it
with a little þutter rolled in flour : the other part of the
head muſt be taken off in one whole piece, ſtuff it with
nice forcemeat, and roll it like a collar, and ſtew it
tender in gravy, then put it in the middle of the diſh,
and the halh all round, garniſh it with forcemeat balls,
fried oyſters, and the brains made into little cakes dipped
in rich butter and fried. You may add wine, morels,
truffles, or what you pleaſe, to make it good and rich.
To dreſs a Calf's Head Surpriſe.
Dreſs off the hair of a large call's head as directed in
san
the mock turtle, then take a ſharp pointed knife, and
raze off the ſkin, with as much of the meat from the
bones as you poffibly can get, that it may appear like a
whole head when it is ſtuffed, and be careful you do not
cut the kin in holes, then ſcrape a pound of fat bacon,
the crumbs of two penny loaves, grate a ſmall nutmeg,
with ſalt, Cayenne pepper, and ſpred lemon peel to your
taſte, the yolks of fix eggs well beat, mix all up into a
rich forcemeat, put a little into the ears, and ſtuff the
head with the remainder, have ready a deep narrow pot
that it will juſt go in, with two quarts of water, half a
pint of white wine, two fpoonfuls of lemon pickle, the
fame of walnut and muſhroom catchup, one anchovy, a
blade or two of mace, a bundle of ſweet herbs, a little
ſalt, and Cayenne pepper, lay a coarſe paſte over it to
keep in the ſteam, and ſet it in a very quick oven two
hours and a balt; when you take it out, lay your head
in a ſoup diſh, ſkim the fat clean off the gravy, and
ENGLISH HOUSEKEEPER.
65
a
3
ſtrain it through a hair-fieve into a tofling-pan, thicken
it, with a lump of butter rolled in four ; when it has
boiled a few minutes, put in the yolks of fix eggs well
beat and mixed with half a pint of cream, but do not
let it boil, it will curdle the eggs; you must have ready
boiled a few forcemeat. balls, half an ounce of truffles
and morels, it would make the gravy too dark a colour
to ſtew them in it; pour gravy over your head, and gar..
niſh with the truffles, morels, forcemeat balls, muth-
rooms, and barberries, and ſerve it up. This is a hand-
ſome top diſh at a finall expenſe.
To grill a Calf's Head.
Waſh your calf's head clean, and boil it almoſt enough,
then take it up and haſh one half, the other half rub:
over with the yolk of an egg, a little pepper and ſalt, ſtrew.
over it bread crumbs, parſley chopped ſmall, and a little
grated lemon peel, fet it before the fire, and keep baſting
it all the time to make the froth riſe; when it is a fine,
light brown, dick up your haſh, and lay the grilled. fide
Blanch your tongue, fit it down the middle, and lay
it on a ſoup plate : ſkin the brains, boil them with a
little fage, and parſley; chop them fine, and mix them
with a little melted butter and a ſpoonful of cream,
make them hot, and pour them over the tongue, ſerve
them up, and they are ſauce for the head.
To collar a Calf's Head.
Take a calf's head with the ſkin on and ſcald it, clean
it well, then bone it, ſeaſon it with pepper, ſalt, cloves,
mace, and a little ginger, all ground very fine, take fome
cochineal, diffolve it in ſome waler, rub it on the in-
fide of the head with a little bay ſalt, and a large hande
ful of chopped parſley, roli it up tight in a cloth, and
boil it till you think it is enough, in a pickle made of
all ſorts of ſweet herbs, ſpices, and ſome red wine, then
unroll the cloth, and roll it tight again, and put weights
upon it, as it lies in the pickle, to preſs it cloſe till
upon it.
a
66
THE EXPERIENCED
it is cold, then boil fome bran and water with ſome bay
and common ſalt, ſtrain it off and when they are both
cold put in the head, and let it lie three or four days
before you uſe it.
To make a Porcupine of a Breaſt of Veal.
Bone the fineſt and largeſt breaſt of veal you can get,
rub it over with the yolks of two eggs, ſpread it on the
table, lay over it a little bacon cut as thin as poſible,
a handful of parſley ſhred fine, and the yolks of five hard
boiled eggs chopped ſmall, a little lemon peel cut fine,
nutmeg, pepper, and ſalt to your taſte, and the crumbs
of a penny loaf ſteeped in cream, roll the breaſt cloſe
and ſkewer it up, then cut fat bacon and the lean of ham
that has been a little boiled, or it will turn the veal red,
and pickled cucumbers about two inches long to anfwer
the other lardings, and lard it in rows, firſt ham, then
bacon, then cucumbers till you have larded it all over
the veal ; put it into a deep earthen pot, with a pint of
water, cover it, and ſet it in a flow, oven two hours ; -
when it comes from the oven ſkim the fat off, and train
the gravy through a ſieve into a ſtew-pan, put in a glaſs
of white wine, a little lemon pickle, and caper liquor, a
ſpoonful of muſhroom catchup, thicken with a little but-
ter, rolled in flour, lay your porcupine on a diſh, and
pour it hot upon it, cut a roll of forcemeat in four ſlices,
lay one at each end, and the other at the fides; have
ready your ſweetbread cut in ſlices, and fried, lay them
round it with a few muſhrooms. It is a grand bottom
diſh when game is not to be had.
N. B.- Make the forcemeat of a few chopped oyſters,
the crumbs of a penny loaf, half a pound of beef ſuet.
ſhred fine, and the yolks of four eggs, mix them well
together with nutmeg, Cayenne pepper, and ſalt to your
palate, ſpread it on a veal caul, and roll it up clofe like
a collared eel, bind it in a cloth, and boil it one hour.
To ragoo a Breaſt of Veal.
Half roaſt a breaſt of veal, then bone it, and put it in
ENGLISH HOUSEKEEPER. 67
a
a toſling-pan, with a quart of veal gravy, one ounce of
morels, the ſame of truffles, ſtew it till tender, and juſt
before you thicken the gravy put in a few oyſters, pickled
muſhrooins, and pickled cucumbers, cut in ſmall ſquare
pieces, the yolks of four eggs boiled hard, cut your ſweet-
bread in ſlices, and fry it a light brown, dith up your
veal, and pour the gravy hot over it, lay your ſweetbread
round, morels, truffles, and eggs upon it; garniſh with
pickled barberries ; this is proper for either top or ſide
for dinner, or bottom for fupper.
To collar a Breaſt of Veal.
Take the fineſt breaſt of veal, bone it, and rub it over
with the yolks of two eggs, and ſtrew over it ſome crumbs
of bread, a little grated lemon, a little pepper and ſalt,
a handful of chopped parſley, roll it up tight, and bind
it hard with twine, wrap it in a cloth, and boil it one
hour and a half, then take it up to cool ; when a little
cold, take off the cloth, and clip off the twine carefully,
left you open the veal, cut it in five ſlices, lay them on a
dilh, with the ſweetbread boiled and cut it in thin ſlices,
and laid round them with ten or twelve forcemeat balls ;
pour over your white fauce, and garniſh with barberries
or green pickles.
The white ſauce muſt be made thus -Take a pint of
good veal gravy, put to it a ſpoonful of lemon pickle,
half an anchovy, a tea-ſpoonful of muſhroom powder, or
a few pickled muſhrooms, give it a gentle boil ; then put
in half a pint of cream, the yolks of two eggs beat fine,
ſhake it over the fire after the eggs and cream is in, but
do not let it boil, it will curdle the cream.
for a top diſh at night, or a fide diſh for dinner.
To boil a Breaſt of Veal.
Skewer your breaſt of veal, that it will lie flat in the
diſh, boil it one hour (if a large one an hour and a quar-
ter) make white ſauce as beforementioned for the col,
lared one, pour it over and garniſh with pickles.
It is proper
68
THE EXPERIENCED
A Neck of Veal Cutlets.
Cut a neck of veal into cutlets, fry them a fine brown,
then put them in a toffing-pan, and ſtew them till ten-
der in a quart of good gravy, then add one ſpoonful
of browning, the ſame of catchup, ſome fried forcemeat
balls, a few truffles, morels, and pickled muſhrooms, a
little Talt, and Cayenne pepper, thicken your gravy with
flour and butter, let it boil a few minutes, lay your cut-
lets in a difh, with the top of the ribs in the middle,
pour your fauce over them, lay your balls, morels, truf.
fles, and muſhrooms over the cutlets, and ſend them up.
A Neck of Veal á-la-royale.
Cut off the ſcrag end and part of the chine bone, to
make it lie flat in the diſh, then chop a few muſhrooms,
fhalots, a little parſley and thyme all very fine with pep-
per and falt, cut middle fized lards of bacon, and roll
them in the herbs, &c. and lard the part of the neck,
put it in a ſtew-pan, with ſome lean bacon or fhank of
ham, and the chine bone and forag cut in pieces, with
three or four carrots, onions, a head of celery, and a lit-
tle beaten mace : pour in as much water as will cover
the pan very cloſe, and let it ſtew ſlowly for two or three
hours, till tender, then ſtrain half a pint of the liquor
out of the pan through a fine fieve, ſet it over a ſtove
and let it boil, keep ſtirring it till it is dry at the bottom,
and of a good brown; be ſure you do not let it burn;
then add more of the liquor ſtrained free from fat, and
keep ſtirring it till it becomes a fine thick brown glaze,
then take the veal out of the ſtew-pan, and wipe it clean,
and put the lard ſide down upon the glaze, ſet it over a
gentle fire five or fix minutes to take the glaze, then
lay it in the diſh with the glazed fide up, and put into
the ſame ſtew-pan as much flour as will lie on a fix-
pence, ſtir it about well, and add ſome of the braize
liquor, if any left ; let it boil till it is of a proper thick-
nefs, ſtrain it, and pour it in the bottom of the diſh,
[queeze in it a little juice of lemon, and terve it up.
a
a
ENGLISH HOUSEKEEPER.
69
a
a
8
Bombarded Veal.
Cut the bone nicely out of a fillet, make a forcemeat
of the crumbs of a penny loaf, half a pound of fat bacon
ſcraped, a little lemon peel or lemon thyme, parfley,
two or three ſprigs of ſweet marjoram, one anchovy,
chop them all very well, grate a little nutmeg, Cayenne
pepper and falt to your palate, mix all up together with an
egg and a little cream, and fill up the place where the
bone came out with the forcemeat, then cut the fillet
acrofs, in cuts about one inch from another all round the
'fillet, fill one neck with forcemeat, a ſecond with boiled
ſpinage, that is boiled and well ſqueezed, a third with
bread crumbs, chopped oyſters, and beef marrow, then
forcemeat, and fill them up as above all round the fillet,
wrap the caul clofe round it, and put it in a deep pot
with a pint of water, make a coarſe paſte to lay over it,
to keep the oven from giving it a fiery taſte; when it
comes out of the oven, ſkim off the fat, and put the
gravy in a ftew-pan, with a ſpoonful of lemon pickle,
and another of muſhroom catchup, two of browning,
half an ounce of morels and truffles, five bottled arti.
choke bottoms cut in quarters, thicken the ſauce with
flour and butter, give it a gentle boil, and pour it upon
the veal into your difh.
To make a Fricando of Veal.
Cut ſteaks half an inch thick, and fix inches long,
out of the thick part of a leg of veal, lard them with
ſmall cardoons, and duſt them with flour; put them
before the fire to broila fine brown, then put them into
a large toffing-pan, with a quart of good gravy, and let
them ſtew half an hour, then put in two tea-ſpoonfuls
of lemon pickle, a meat-ſpoonful of walnut catchup,
the fame of browning, a ſlice of lemon, a little anchovy
and Cayenne, a few morels and truffles, when your fri-
cándoes are tender, take them up, and thicken your gra-
vy with flour and butter, ftrain it, place your fricandoés
in the diſh, pour your grávy on them; garniſh with
lemons and barberries. You may lay round
them force-
a
a
70
THE EXPERIENCED
meat balls fried, or forcemeat rolled in veal caul, and
yolks of eggs boiled hard.
To make Veal Olives.
Cut the thick part of a leg of veal in thin ſlices,
flatten them with the broad ſide of a cleaver, rub them
over with the yolk of an egg, ſtrew over every piece a
very thin ſlice of bacon, with a few bread crumbs, a
little lemon peel and parſley chopped ſmall, pepper, ſalt,
and nutmeg; roll them up cloſe, and ſkewer them tight,
then rub them with the yolks of eggs, and roll them in
bread crumbs and parſley chopped Imall, put them into
a tin dripping-pan to bake or fry them; then take a pint
of good gravy, add to it a ſpoonful of lemon pickle, the
fame of walnut catchup, and one of browning, a little
anchovy and Cayenne pepper, thicken it with four and
butter, ſerve them up with forcemeat balls, and ſtrain
the gravy hot upon them; garniſh with pickles, and
ſtrew over them a few pickled muſhrooms. – You may
dreſs veal cutlets the ſame way, but not roll them.
To make Veal Olives a ſecond way.
Cut large collops off a fillet of veal, and hack them
very well with the back of a knife, ſpread forcemeat very
thin over every one, roll them up and roaſt them, or
bake them in an oven; make a ragoo of oyſters and
ſweetbreads diced ; a few morels and muſhrooms, and
lay them in the diſh with the rolls of veal : if
you
have
oyſters enough, chop and mix fome with the forcemeat,
it makes it much better; forcemeat balls look very.
pretty round them; there muſt be nice brown gravy in
the diſh, and they muſt be ſent up hot. .
To dreſs Scotch Collops white.
Cut them off the thick part of a leg of veal, the fize
and thickneſs of a crown piece, put a lump of butter
into a toffing-pan, and ſet it over a flow fire, or it will
diſcolour your collops : before the pan is hot lay your
collops in, and keep turning them over till you ſee the
butter is turned to a thick white gravy; put your collops
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ENGL ISH HOUSEKEEPER.
71
and gravy in a pot, and ſet them upon the hearth to keep
warm ; put cold butter again into your pan every time
you fill it, and fry them as above, and to continue till
you have finiſhed; when you have fried them, pour your
gravy from them into your pan, with a tea-fpoonful of
lemon pickle, muſhroom catchup, caper liquor, beaten
mace, Cayenne pepper, and ſalt, thicken with flour and
butter ; when it has boiled five minutes, put in the yolks
of two eggs well beat and mixed, with a tea-cupful of
rich cream : keep ſhaking your pan over the fire till
your gravy looks of a fine thickneſs, then put in your
collops and ſhake them ; when they are quite hot put
them on your diſh, with forcemeat balls, ſtrew over
them pickled muſhrooms ;-Garniſh with barberries and
kidney beans.
To dreſs Scotch Collops brown.
Cut your collops the ſame way as the white ones, but
brown your butter before you lay in your collops, fry
them over a quick fire, ſhake and turn them, and keep
them on a fine froth; when they are a light brown, put
1
them into pot and fry them as the white ones ; when
you have tried them all brown, pour all the gravy from
them into a clean toffing-pan, with half a pint of gravy
made of the bones and bits you cut the collops off, two
tea-ſpoonfuls of lemon pickle, a large one of catchup,
the ſame of browning, half an ounce of morels, half a
lemon, a little anchovy, Cayenne, and ſalt to your taſte,
thicken it with flour and butter, let it boil-five or fix
minutes, then put in your collops, and ſhake them over
the fire; if they boil it will make them hard; when
they have fimmered a little, take them out with an egg
ſpoon, lay them on your diſh, ftrain your gravy, and
pour it hot on them; lay over them forcemeat balls, and
little ſlices of bacon curled round a ſkewer and boiled,
throw a few muſhrooms over; garniſh with lemon and
barberries, and ſerve them up.
a
a
To dreſs Scotch Collops the French way.
Take a leg of veal and cut your collops pretty thick,
72
THE EXPERIENCED
five or fix inches long, and three inches broad, rub them
over with the yolk of an egg, put pepper and ſalt, and
grare a little nutmeg on them, and a little fhred parſley;
lay them on an earthen diſh, and ſet them before the fire,
bafte them with butter, and let them be a fine brown,
then turn them on the other ſide, and rub them as above,
baſte and brown it the ſame way; when they are tho-
Toughly enough, make a good brown gravy with truffles
and morels, difh up your collops, lay truffles and morels
and the yolks of hard boiled eggs over them ; garnith
?
with criſp parſley and lemon.
Sweetbreads á-la-daube.
a
Take three of the largeſt and fineft fweerbreads you
can get, put them in a ſaucepan of boiling water for
five minutes, then take them out, and when they are cold
lard them with a row down the middle, with very
little
pieces of bacon, 'then a row on each ſide of lemon peel,
cut the ſize of wheat ftraw; then a row on each fide of
'pickled cucumbers, cut very fine; put them in a toſſing-
pan, with good veal gravy, a little juice of lemon, a
Spoonful of browning, ftew them gently a quarter of an
hour; a little before they are ready thicken them with
Pour and butter, diſh them up, and pour the gravy over,
lay round them bunches of boiled celery, or oyſter
patties ; garnith them with ſtewed ſpinage, green colour-
*ed parſley; ſtiek a bunch of barberries in the middle of
each fweet bread. It is a pretty corner diſh for either
dinner or fupper.
Forced Sweetbreads.
Put three ſweetbreads in boiling water five minutes,
beat the yolk of an egg a little, and rub it over them
with a feather; ſtrew on bread crumbs, lemon peel, and
parſley ſhred very fine, nutmeg, falt, and pepper to your
palate; ſet them before the fire to brown, and add to
chem a little veal gravy, put a little muſhroom powder,
caper liquor, or juice of lemon, and browning, thicken it
with flour and butter, boil it a little, and pour it in your
difh, lay in your fweet breads, and lay over them lemon
peel in rings, cut like ſtraws; garniſh with pickles.
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ENGLISH HOUSEKEEPER.
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To fricaſee Sweetbreads brown.
Scald three ſweetbreads; when cold, cut them in ſlices
the thickneſs of a crown piece, dip them in batter, and
fry them in freſh butter a nice brown, make a gravy
for them as the laſt, ſtew your ſweetbreads ſlowly in
the gravy eight or ten minutes, lay them on your diih,
and pour the gravy over them; garnish with lemon or
barberries.
To fricafee Sweetbreads white.
Scald and ſlice the ſweetbreads, as before, put them
in a toſling-pan, with a pint of veal gravy, a ſpoonful
of white wine, the fame of muſhroom catchup, a little
beaten mace, ſtew them a quarter of an hour, thicken
your gravy with flour and butter a little before they are
enough; when you are going to diſh them up, mix the
yolk of an egg with a tea-cupful of thick cream and a
little grated nutmeg; put it into your toſling-pan, and
ſhake it well over the fire, but do not let it boil; lay
your ſweetbreads on your diſh, and pour your fauce
over them ; garniſh with pickled red beet root and kid-
ney beans.
To ragyo Sweetbreads.
Rub them over with the yolk of an egg, ſtrew over
them bread crumbs, parſley, thyme, and ſweet marjoram
fhred ſmall, and pepper and falt; make a roll of force-
meat like a ſweetbread; and put it in a veal caul, and
roaſt them in a Dutch oven; take ſome brown gravy,
and put to it a little lemon pickle, muſhroom catchup,
and the end of a lemon; boil the gravy, and when the
ſweetbreads are enough lay them in a diſh, with the force-
meat in the middle, take the end of the lemon out, and
pour the gravy into the diſh, and ferve them up.
.
To flew a fillet of Veal.
Take a fillet of a cow calf, ſtuff it well under the
elder at the bone and quite through to the ſhank, put it
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a
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74
THE EXPERIENCED
a
a
in the oven, with a pint of water under it, till it is a-
fine brown, then put it in a ſtew-pan, with three pints
of gravy; ftew it tender, put in a few morels, truffles, a
tea-ſpoonful of lemon pickle, a large one of browning,
and one of catchup, and a little Cayenne pepper ; thicken
with a lump of butter rolled in flour; diſh up your veal,
ſtrain vour gravy over, lay round forcemeat balls; gar-
nith with pickles and lemon.
To ragoo a Fillet of Veal.
Lard your fillet and half roaſt it, then put it in a
toſling-pan, with two quarts of good gravy, cover it
clore, and let it ſtew till tender, then add one ſpoonful
of white wine, one of browning, one of catchup, a tea-
ſpoonful of lemon pickle, a little caper liquor, half an
ounce of morels, thicken with flour and butter, put round
it a few yolks of eggs.
A good way to dreſs a Midcalf.
Take a calf's heart, ftuff it with good forcemeat, and
fend it to the oven in an earthen diſh, with a little water
under it, lay butter over it, and dredge it with flour,
boil half the liver and all the lights together half an hour,
then chop them ſmall and put them into a tofling-pan,
with a pint of gravy, one ſpoonful of lemon pickle, and
one of catchup, ſqueeze in half a lemon, pepper and ſalt,
thicken with a good piece of butter rolled in fluur ; when
you diſh it up, pour the mince-meat in the bottom, and
have ready fried, a fine brown, the other half of the
liver cut in thin ſlices, and little bits of bacon, fet the
heart in the middle, and lay the liver and bacon over the
minced meit, and ſerve it up,
To diſguiſe a Leg of Veal.
Lard the top ſide of a leg of veal in rows with bacon,
and ſtuff it well with forcemeat made of oyſters, then
put it into a large faucepan, with as much water as will
cover it, put on a clofe lid, to keep in the ſteam, ſtew it
gently till quite tender, then take it up, and boil down
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ENGLISH HOUSEKEEPER.
75
the gravy in the pan to a quart, ſkim off the fat, and add
half a lemon, a ſpoonful of muſhroom catchup, a little
lemon pickle, the crumbs of half a penny loaf grated
exceeding fine, boil it in your gravy till it looks thick,
then add half a pint of oyſters, if not thick enough
roll a lump of butter in flour and put it in, with half a
pint of good cream, and the yolks of three eggs, ſhake
your ſauce over the fire, but do not let it boil after the
eggs are in left it curdle ; put your veal in a deep diſh,
and pour the ſauce over it; garniſh with crifped parſley
and fried oyſters. It is an excellent diſh for the top of
a large table.
Herrico of a Neck of Mutton.
Cut the beft end of a neck of mutton into chops in
fingle ribs, flatten them, anci fry them a light brown,
then put them into a large faucepan, with two quarts of
water, a large carrot cut in ſices, cut at the edge like
wheels; when they have ſtewed a quarter of an hour
put in two turnips cut in ſquare ſlices, the white part of
a head of celery, a few heads of aſparagus, two cabbage
lettuces fried, and Cayenne to your taſte, boil them all
together till they are tender, the gravy is not to be thick-
ened; put it into a tureen, or ſoup diſh. It is proper
for a top diſh.
To drefs a Neck of Mutton to eat like Veniſon.
Cut a large neck before the ſhoulder is taken off,
broader than uſual, and the flap of the shoulder. with it,
to make it look handſomer, stick your neck all over in
little holes with a ſharp peuknife, and pour a bottle of
red wine upon it, and let it lie, in the wine four or five
days, turn and rub it three or four times a day, then
take it out, and hang it up for three days in the open
air out of the ſun, and dry it often with a cloth, to keep
it from multing; when you roaſt it, bafte it with the
wine it was ſteeped in, if any left, if not, trefh wine, put
white paper three or four folds, to keep in the fat, roait
it thoroughly, and then take off the ſkin, and froth it
nicely, and ſerve it up.
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76
THE EXPERIENCED
a
To make French Steaks of a Neck of Mutton.
Let your mutton be very good and large, and cut off
moſt part of the fut of the neck, and then cut the ſteaks
two inches thick, make a large hole through the middle
of the fleſhy part of every ſteak with a penknife, and ſtuff
it with a little nutmeg, pepper and falt, mixed up with
the volk of an egg : when they are ſtuffed, wrap them in
writing paper, and put them in a dutch oven, ſet them
before the fire to broil, they will take near an hour, put
a little brown gravy in your diſh, and ferve them up in the
papers.
A Shoulder of Mutton ſurpriſed.
Half boil a fhoulder, then put it in a tofling-pan, with
two quarts of veal gravy, four ounces of rice, a tea-fpoon-
ful of muſhroom powder, a little beaten mace, and ſtew
it one hour, or till the rice is enough, then take up your
mutton and keep it hot, put to the rice half a pint of
good cream, and a lump of butter rolled in flour, Make
it well, and boil it a few minutes'; lay your mutton on
the diſh, and pour it over ; garniſh with barberries or
pickles, and ſend it up.
To dreſs a Shoulder of Mutton, called Hen and Chickens.
Half roaſt a ſhoulder, then take it up, and cut off
the blade at the firſt joint, and both the flaps, to make
the blade round ; ſcore the blade rçund in diamonds,
throw a little pepper and ſalt over it, and ſet it in a tin
oven to broil : cut the flaps and the meat off the ſhank
in thin ſlices into the gravy that runs out of the muttor,
and put a little good gravy to it, with two ſpoonfuls of
walnut catchup, one of browning, a little C yenne pep-
per, and one or two fhalots ; when your meat is tender,
thicken it with flour and butter, put your
ur meat in the
diſh with the gravy, and lay the blade on the top, broil-
ed a dark brown ; garniſh with green pickles, and ſerve
a
it up.
ENGLISH HOUSEKEEPER.
77
a
a
To boil a Shoulder of Mutton with Onion Sauce.
Put your ſhoulder in when the water is cold; when
enough, ſmother it with onion fauce, made the fame
as for boiled ducks.-You may dreſs a ſhoulder of veal
the ſame way.
A Shoulder of Mutton and Celery Sauce.
Boil it as before till it is quite enough, pour over it
celery ſauce, and fend it to the table.
N. B. The fauce-Waſh and clean ten heads of
celery, cat off the green tops, and take off the outſide
Atalks, cut them into thin bits, and boil it in gravy till
it is tender, thicken it with flour and butter, and pour
it over your mutton.-A fhoulder of veal roaſted with
this fauce, is very good.
Mutton kebobb’d.
Cut a loin of mutton in four pièces, take off the ſkin,
and rub them with the yolk of an egg, ſtrew over them a
few bread crumbs, and a little ſhred parſley, turn them
round and fpit them, roaſt them; and keep bafting all
the while with freſh butter to make the froth riſe; when
they are enough, put a little brown gravy under, and
ferve them up; garnith with pickles.
To grill a Breaf of Mutton.
Score a breaſt of mutton in diamonds, and rub it over
with the yolk of an egg, then ſtrew on a few bread crumbs
and ſhred parſley, put it in a Dutch oven to broil, baſte
it with freih butter, pour in the diſh good caper ſauce,
and ſerve it up.
Split Leg of Mutton and Onion Sauce.
Split thë leg from the fhank to the end, ſtick a ſkewer
in to keep the nick open, baſte it with red wine till it is
half roaſted, then take the wine out of the dripping-pan,
and put to it one anchovy, ſet it over the fire till the an.
a
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78
THE EXPERIENCED
a
-
chovy is diffolved, rub the yolk of a hard egg in a little
cold butter, mix it with the wine, and put it in your
ſauce-boat, put good onion ſauce over the leg when it is
roaſted, and ferve it up.
To force a Leg of Mutton.
Raiſe the ſkin, and take out the lean part of the mut-
ton, chop it exceeding fine, with one anchovy, ſhred a
bundle of ſweet herbs, grate a penny loaf, half a lemon,
nutmeg, pepper, and falt to your taſte, make them into
a forcemeat with three eggs and a large glaſs of red
wine, fill up the ſkin with the forcemeat, but leave the
bone and ſhánk in their places, and it will appear like a
whole leg; lay it on an earthen diſh, with a pint of red
wine under it, and ſend it to the oven; it will take two
hours and a half; when it comes out, take off all the
fat, ftrain the gravy over the mutton, lay round it hard
yolks of eggs, and pickled muſhrooms. --Garniſh with
pickles, and ſerve it up.
To dreſs Sheep's Rumps and Kidneys.
Boil fix Dcep's rumps in veal gravy, then lard your
kidneys with bacon, and ſet thein before the fire in a
rin oven ; when the rumps are tender, rub them over,
with the yolk of an egg, a little Cayenne and grated nut-
meg, ſkim the fat off the gravy, put it in a clean toffing-
pan, with three ounces of boiled rice, a ſpoonful of good
cream, a little muſhroom powder or catchup, thicken it
with flour and butter, and give it a gentle boil, fry your
rumps a light brown: when you diſh it up, lay them
round on your rice ſo that the ſmall ends meet in the
middle, and lay a kidney between every rump; garniſh
with red cabbage or barberries, and ſerve it up.-It is a
pretty ſide or corner diſh.
To dreſs & Leg of Mutton to eat like Veniſon.
Get the largeſt and fatteft leg of mutton you can, cut
out like a haunch of veniſon ; as ſoon as it is killed,
whilft it is warm, it will eat the tenderer, take out the
ENGLISH HOUSEKEEPER.
79
bloody vein, ſtick it in ſeveral places on the under fide
with a ſharp pointed knife, pour over it a bottle of red
wine, turn it in the wine four or five times a day for
five days, then dry it exceeding well with a clean cloth,
hang it up in the air with the thick end uppermoſt for
five days, dry it night and morning, to keep it from being
damp, or growing muſty; when you roaſt it, cover it
with paper and paſte, as you do veniſon ; ſerve it up
with veniſon fauce.--It will take four hours roaſting
A Baſque of Mutton.
Take the caul of a leg of veal, lay it in a copper dith
the ſize of a ſmall punch bowl, take the lean of a leg
of mutton that has been kept a week, chop it exceeding
finall; take half its weight in beef marrow, 'the crumbs
of a penny loaf, the yolks of four eggs, two anchovies,
half a pint of red wine, the rind of half a lemon grated,
mix it like faufage-meat, and lay it in your caul in the
inſide of your diſh, cloſe up the caul, and bake it in a
quick oven; when it comes out "lay your diſh uphids
down, and turn the whole out, pour over it brown gravy
and ſend it up with venifon fauce in a boat :
-irnih
with pickles.
Oxford John.
Take a ſtale leg of mutton, cut it in as thin collops
as you poffibly can, take out all the fat tingws, feafo:
them with mace, pepper, and ſalt, ſtrew among them a
little fhred parſley, thyme, and two or three ſhalots, put
a good lamp of butter, into a ſtew.pan ; wheu it is hot,
put in all your collops, keep ſtirring them with a wooden
Ipoon till they are three parts done, then had half a pint
of gravy, a little juice of lemon, thicken it a little with
flour and butter, let them iimmer four or five minutes
and they will be quite enough; if you let them boil, or
have them ready before you want them, they will grow
hard : ſerve them up hot with fried bread cut in ſices,
over and round them.
a
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80
THE EXPERIENCED
To boil a Leg of Lamb and Loin fried.
Cut your leg from the loin, boil the leg three quarters
of an hour, cut the loin in handſome fteaks, beat them
with a cleaver, and fry them a good brown, then ſtew
them a little in ſtrong gravy, put your leg on the diſh,
and lay your ſteaks round it, pour on your gravy, lay
round lumps of ſtewed ſpinage and crifped parſley on
every ſteak, ſend it to the table with gooſeberry ſauce
in a boat.
To force a Quarter of Lamb.
Take a hind quarter, and cut off the ſhank, raiſe the
thick part of the fleſh from the bone with a knife, ſtuff
the place with white forcemeat, and ſtuff it under the
kidney, half roaſt it, then put it in a toffing-pan, with
a quart of mutton gravy, cover it cloſe up, and let it
ſtew gently; when it is enough take it up, and lay it
on your diſh, ſkim the fat off the gravy, and ſtrain it,
then put in a glaſs of Madeira wine, one ſpoonful of
walnut catchup, two of browning, half a lemon, a little
Cayenne, half a pint of oyſters, thicken it with a little
butter rolled in four, pour your gravy hot on your lamby
innd forvair rin
... re
To dreſs a Lamb's Head and Purtenance.
Skin the head and ſplit it, take the black part out of
the eyes, then waſh and clean it exceeding well, lay it in
warm water till it looks white, waſh and clean the pur-
tenance, take of the gall, and lay them in water, boil it
half an hour, then mince your heart, liver, and lights,
very finall, put the mince-meat in a toſling-pan, with
a quart of mutton gravy, a little catchup, pepper and
ſalt, half a lemon, thicken it with four and butter, å
fpoonful of good cream, and juſt boil it up; when your
head is boiled, rub it over with the yolk of an egg, ftrew
over it bread crumbs, a little ſhred parſley, pepper and
falt, baſte it well with butter, and brown it before the
fire, or with a ſalamander, put the purtenance on your
diſh, and lay the head over it; garniſh with lemon or
pickle, and ſerve it up,
,
>
ENGLISH HOUSEKEEPER.
81
To fricaſee Lamb's Stones.
Skin fix lamb's ſtones, or what quantity you pleaſe,
dip them in batter, and fry them in hog's lard a nice
brown, have ready a little veal gravy, thicken it with
flour and butter, put in a tea-ſpoonful of lemon pickle,
a little muſhroom catchup, a ſlice of lemon, a little grat-
ed nutmeg, beat the yolk of an egg, and mix it with
two fpoonfuls of thick cream, put in your gravy, keep
ſhaking it over the fire till it looks white and thick, then
put in the lamb's ſtones, and give them a ſhake; when
they are hot, diſh them up, and lay round them force-
meat balls.
To roaff a'Pig in imitation of Lamb.
Let your pig be a month or five weeks old, divide it
down the middle, take off the ſhoulder, and leave the
reſt to the hind part, then take the ſkin off, draw ſprigs
of parſley all over the outſide, which muſt be done by
running a skewer or larding pin, and ſticking the ſtalk
of the parley in it, and baſte it well with freſh butter,
roaſt it a fine brown, and ſend it up with a froth on it :
garniſh with green parſley, it will eat and look like fat
lamb. It is eat with ſallad.
i
To barbacue a Pig.
Drels a pig of ten weeks old as if it were to be roaſt-
ed, make a forcemeat of two anchovies, fix fage leaves,
and the liver of the pig, all chopped very ſmall; then
put them into a marble mortar, with the crumbs of half
a penny loaf, four ounces of butter, half a tea-ſpoon-
ful of Cayenne pepper, and half a pint of red wine :
beat them all together to a paſte, put it in your pig's
belly, and ſew it up : lay your pig down at a good dif-
tance before a large briſk fire, finge it well, put in your
dripping-pan three bottles of red wine, baſte it with the
wine all the time it is roaſting ; when it is half roaſted,
put under your pig two penny loaves, if you have not
wine enough, put in more ; when your pig is near,
E 5
82
THE EXPERIENCED
a
enough, take the loaves and fauce out of your dripping-
pan, put to the ſauce one anchovy chopped fmall, a
bundle of ſweet herbs, and half a lémon, boil it a few
minutes, then draw your pig; put a ſmall lemon or
apple in the pig's mouth, and a loaf on each fide, ſtrain
your ſauce, and pour it on them boiling hot; lay bar-
berries, and ſlices of lemon round it, and ſend it up whole
to the table. It is a grand bottom diſh. It will take
four hours roaſting.
To barbacue a Leg of Pork.
Lay down your leg to a good fire, put into the drip-
ping-pan two bottles of red wine, baſte your pork with
it all the time it is roaſting; when it is encugh, take
up what is left in the pan, put to it two anchovies, the
yolks of three eggs boiled hard and pounded fine, with
a quarter of a pound of butter, and half a lemon, a
bunch of ſweet herbs, a tea-ſpoonful of lemon pickle, a
poonful of catchup, and one of torragon vinegar, or a
little torragon fhred finall; boil them a few minutes,
then draw your pork, and cut the ikin down from the
bottom of the fhank in rows an inch broad, raiſe every
other row, and roll it to the ſhank, ſtrain your fauce,'
and pour it in boiling hot ; lay oyſter patties all round
the pork, and ſprigs of green parſley.
Tofluff a Chine of Pork.
Take a chine that has been hung about a month, boil
it half an hour, then take it up, and make holes in it
all over the lean part one inch from another, ſtuff
them betwixt the joints with ſhred parſley, rub it all
over with the yolks of eggs, ftrew over it bread crumbs,
baſte it and ſet it in a Dutch oven ; when it is enough,
lay round it boiled broccoli, or ſtewed fpinage; garnith
with parſley.
To roaſt a Ham or a Gammon of Bacon.
Half boil your ham or gammon, then take off the
fkin, dredge it with oatmeal, fifted very fine, baſte it
a
ENGLISH HOUSEKEEPER.
83
܃
with freſh butter (it will make a ſtronger froth than
either four or bread crumbs) then roaſt it, when it is
enough dish it up, and pour brown gravy on your dith;
garniſh with green parſley, and ſend it to the table.
To force the inſide of a Șurloin of Beef.
Spit your ſurloin, then cut off from the inſide all the
ſkin and fat together, and then take off all the fleſh
from the bones, chop the meat very fine with a little
beaten máce, two or three ſhalots, one anchovy, half a
pint of red wine, a little pepper and falt, and put it on
the bones again, lay your fat and ſkin on again, and
ſkewer it cloſe, and pepper it well, when roaſted take
off the fat, and diſh up the furloin, pour over it a ſauce
inade of a little red wine, a ſhalot, one anchovy, two or
three flices of horſe-radiſh, and ſerve it up.
To dreſs the inſide of a cold furloin of Beef.
Cut out all the inſide (free from fat) of the furloin in
pieces as thick as your finger, and about two inches long,
dredge it with a little flour, and fry it in nice butter
a light brown, then drain it, and toſs it up in rich gravy
that has been well ſeaſoned with pepper, falt, fhalot,
and an anchovy; juſt before you ſend it up, add two
Spoonfuls of vinegar taken from pickled capers : garniſh
with fried oyſters, or what you pleaſe.
Bouillie Beef.
Take the thick end of a briſket of beef, put it into a
kettle of water quite covered over, let it boil faſt for
two hours, then keep ftewing it cloſe by the fire for fix
hours more, and as the water waſtes fill up the kettle,
put in with the beef ſome turnips cut in little balls, car-
rots, and ſome celery cut in pieces, an hour before it
is done take out as much broth as will fill your loup-
diſh, and boil in it for that hour turnips and carrots cut
out in balls, or in little ſquare pieces, with celery, falt
and pepper to your taſte; ſerve it up in two diſhes, the
beef by itſelf; and the foup by itſelf, you may put pieces
a
E 6
84
THE EXPERIENCED
greens, and if
of fried bread, if you like, in your foup; boil in a few
knots of
you
think
your ſoup will not be
rich enough, you may add a pound or two of fried mut-
ton chops to your broth when you take it from the beef,
and let it ſtew for that hour in the broth, but be ſure to
take out the mutton when you ſend it to the table : the
ſoup muſt be very clear.
... To ſtew a Rump of Beef.
Half roaſt your beef, then put it in a large faucepan
,
or cauldron, with two quarts of water, and one of red
wine, two or three blades of mace, a Ihalot, one ſpoon-
ful of lemon pickle, two of walnut catchup, the fame of
browning, Cayenne pepper and ſalt to your taſte, let it
-ſtew over a gentle fire cloſe covered for two hours,
then take up your beef, and lay it on a deep diſh, ſkim
off the fat, and ſtrain the gravy, and put in one ounce
of morels, and half a pint of muſhrooms, thicken your
gravy, and pour it over your beef, lay round it force-
,
meat balls: garniſh with horſe-radiſh, and ſerve it up.
To flew a Rump of Beef a ſecond way.
Stuff your beef with three cloves of garlic in different
parts, make a hole with a ſkewer, and get in the garlic
as far as about one half of your finger can reach, fluff it
likewiſe in ſeveral places with forcemeat, in the making
of which put ſome fat bacon cut in very ſmall flices,
then put your beef into a pot the right ſide under, put
about a pound of fuet over it, five or fix ounces of ba-
con ſliced, and as much water as will cover it, then ſet
the pot over the fire, let it boil three quarters of an
hour, then cover the pot quite clofe, and let it ſtew
four hours over a moderate fire, after which take it
up
and
pour every drop of liquor from it, and put a
quart of claret over it, and ſet it on a very flow fire
while you are preparing the fauce, which is either to
be of.turnips, or carrots, or palates, cut as for a ragoo,
put in as much broth as you think ſufficient, with ſome
of the clear gravy, free from the fat that you poured off
1
a
ENGLISH HOUSEKEEPER.
85
a
the beef, in a ſtew-pan; boil them a little with morels,
truffles, and a glaſs of claret, and a little butter rolled
in flour, which muſt be toſſed up together, and diſh it
up very hot.
A Fricando of Beef.
Cut a few Nices of beef, five or fix inches long, and
half an inch thick, lard it with bacon, dredge it well
with flour, and ſet it before a brifk fire to brown, then
put it in a toffing-pan, with a quart of gravy, a tew
morels and truffles, half a lemon, and ſtew them half
an hour, then add one ſpoonful of catchup, the fame of
browning, and a little Cayenne, thicken your fauce, and
pour it over your fricando lay round them forcemeat
balls, and the yolks of hard eggs.
To á-la-mode Beef.
Take the bone out of the rump of beef, lard the top
with bacon, then makė a forcemeat of four ounces of
marrow, two heads of garlic, the crumbs of a penny
loaf, a few fweet herbs, chopped fmall, nutmeg, pepper,
and falt to your taſte, and the yolks of four eggs well
beat, mix it up, and ſtuff your beef where the bone came
out, and in feveral places in the lean part, ſkewer it
round, and bind it about with a fillet, put it in a pot,
with a pint of red wine, and tie it down with ſtrong pa-
per, bake it in the oven for three hours; when it comes
out, if you want to eat it hot ſkim the fat from the gravy,
and add halt an ounce of morels, a ſpoonful of pickled
muſhrooms, thicken it with flour and butter, diſh up
your beet and pour on your gravy ; lay round it force-
meat balls, and ſend it up.
To make a Porcupine of the flat ribs of Beef.
Bone the flat ribs, and beat it half an hour with a
paſte-pin, then rub it over with the yolks of eggs, ſtrew
over it bread crumbs, parſley, leeks, ſweet marjoram,
lemon peel ſhred fine, nutmeg, pepper, and ſalt, roll it
up very cloſe, and bind it hard, lard it acroſs with ba-
86
THE EXPERIENCED
a
con, then a row of cold boiled tongue, a third row of
pickled cucumbers, a fourth row of lemon peel; do it
over in rows as above till it is larded all round, it will
look like red, green, white, and yellow dices, then fplit
it and put it in a deep pot with a pint of water, lay over
a caul of veal, to keep it from ſcorching, tie it down with
ftrong paper, and ſend it to the oven ; when it comes
out ſkim off the fat, and ſtrain your gravy into a fauce-
pan, add to it two ſpoonfuls of red wine, the fame of
browning, one of mufhroom catchup, half a lemon,
thicken it with a lump of butter rolled in flour, diſh up
the meat, and pour
the
gravy on the diſh, lay round
forcemeat balls; garnish with horſe-radiſh, and ſerve
it up.
To make a Briſket of Beef á-la-royale.
Bone a briſket of beef, and make holes in it with a
knife, about an inch one from another, fill one hole with
fat bacon, a ſecond with chopped parſley, and a third
with chopped oyſters, ſeaſon with nutmeg, pepper, and
ſalt, till you have done the briſket over, then pour a pint
of red wine boiling hot upon the beef, dredge it well
with flour, ſend it to the oven, and bake it three hours
or better, when it comes out of the oven take off the
fat, and drain your gravy over your beef; garniſh with
pickles, and ſerve it up.
Beef Olives.
Cut ſlices off a rump of beef about fix inches long and
half an inch thick, beat them with a paſte-pin, and rub
them over with the yolk of an egg, a little pepper, falt,
and beaten mace, the crumbs of a halfpenny loaf, two
ounces of marrow ſliced fine, a handful of parſley, chop-
ped ſmall and the out rind of half a lemon grated, ſtrew
them all over your ſteaks, and roll them up, ſkewer
them quite cloſe, and let them before the fire to brown,
then put them into a toſling-pan, with a pint of gravy, a
ſpoonful of catchup, the fame of browning, a tea ſpoon-
ful of lemon pickle, thicken it with a little butter rolled
ENGLISH HOUSEKEEPER.
87
in flour : lay round forcemeat balls, muſhrooms, or the
yolks of hard eggs.
To make a Mock Hare of a Beaſt's Heart.
Waſh a large beaſt's heart clean, and cut off the deat
ears, and ſtuff it with ſome forcemeat as you do a hare,
Jay a caul of veal, or a paper over the top, to keep in the
ftuffing, roaft it either in a cradle ſpit or hanging one, it
will take an hour and a half before a good fire, baſte it
with red wine ; when roaſted take the wine out of the
dripping-pan, and ſkim off the fat, and add a glaſs more
wine ; when it is hot put in ſome lumps of red currant
jelly, and pour it in the diſh, ſerve it up, and ſend in
red currant-jelly cut in ſlices on a faucer.
Beaft's Heart larded.
Take a good beaſt's heart, ſtuff it as before, and lard
it all over with little bits of bacon, duft it with flour, and
cover it with paper, to keep it from being too dry, and
ſend it to the oven; when baked put the heart on your
diſh, take off the fat, and ſtrain the gravy through a
hair fieve, put it in a faucepan, with one ſpoonful of
red wine, the fame of browning, and one of lemon-
pickle, half an ounce of morels, one anchovy cut ſmall,
a little beaten mace, thicken it with flour and butter,
pour it hot on your heart, and ſerve it up: garnith with
barberries.
To ſtew Ox Palates.
Waſh your ox palates in ſeveral waters, and then
lay them in warm water for half an hour, then waſh
them out, and put them in a pot, and tie them down
with ſtrong paper, and ſend them to the oven with as
much water as will cover them, or boil them till tender,
then ſkin them, and cut them in pieces half an inch
broad and three inches long, and put them in a tofling-
pan, with a pint of veal gravy, one fpoonful of Madeira
wine, the same of catchup and browning, one onion
ftuck with cloves, and a ſlice of lemon, ſtew them half
88
; THE EXPERIENCED i
a
your
an hour, then take out the onion and lemon, thicken
your ſauce, and put them in a diſh ; have ready boiled
artichoke bottoms, cut them in quarters, and lay them
over your palates with forcemeat balls and morels : gar-
niſh with lemon and ſerve them up.
To fricando Ox Palates.
When you have waſhed and cleaned your palates as
before, cut them in ſquare pieces, lard them with little
bits of bacon, fry them in hog's lard, a pretty brown, and
put them in a fieve to drain the fat from them, then take
better than half a pint of beef gravy, one fpoonful of
red wine, half as much browning, a little lemon pickle,
one anchovy, a fhalot, and a bit of horſe-radifh; give
them a boil, and ſtrain your gravy, then put in your pa-
tates and ſtew them half an hour, make fauce
pret-
ly thick, diſh them up, and lay round them ſtewed fpi-
nage, preſſed and cut like ſippets, and ſerve them up.
A ſecond way:
Clean your palates very well as before, put them in
a ſtew pot, and cover them with water, ſet them in the
oven for three or four hours; when they come from
the oven Arip off the ſkins, and cut them in ſquare
pieces; ſeaſon them with mace, nutmeg, Cayenne, and
falt; mix a ſpoonful of flour with the yolks of two eggs,
dip in your palates, and fry them a light brown, then put
them in a fieve to drain ; have ready half a pint of veal
gravy, with a little caper liquor, a ſpoonful of browning,
and a few muſhrooms, thicken it well with flour and
butter, pour it hot on your diſh, and lay in your palates,
garniſh with fried parſley and barberries.
To flew a Turkey with celery Sauce.
Take a large turkey, and make a good white forcemeat
of veal, and ſtuff the craw of the turkey, ſkewer it as
for boiling, then boil it in ſoft water till it is almoft,
enough, and then take up your turkey, and put it in a
pot, with ſome of the water it was boiled in, to keep it
9
ENGLISH HOUSEKEEPER. 69
1
a
hot ; put ſeven or eight heads of celery, that are waſhed
and cleaned very well, into the water that the turkey
was boiled in, till they are tender, then take them up,
and put in your turkey with the breaſt down, and ſtew it
a quarter of an hour, then take it up and thicken your
fauce with half a pound of butter and flour to make it
pretty thick, and a quarter of a pint of rich cream, then
put in your celery ; pour the fauce and celery hot upon
the turkey's breaſt, and ſerve it up. It is a proper diſh
for dinner or fupper.
To flew a Turkey brown.
When you have drawn the craw out of your turkey,
cut it up the back, and take out the entrails, that the
turkey may appear whole, and take all the bones out of
the body very carefully; the rump, legs, and wings are
to be left whole ; then take the crumbs of a penny loaf,
'
and chop half a hundred of oyſters very ſmall with half
a pound of beef marrow, a little lemon peel cut fine, and
pepper and ſalt; mix them well up together, with the
yolks of four eggs, and ſtuff your turkey with it, ſew it
up, and lard it down each fide with bacon, half roaſt it
then put it in a toffing-pan with two quarts of veal gravy,
and cover it clofop; when it has itewed one hour add a
ſpoonful of muſhroom catchup, half an anchovy, a ſlice
or two of lemon, a little Cayenne pepper, and a bunch
of fweet herbs; cover them cloſe up again, and ſtew it
half an hour longer, then take it up and ſkim the fat off
the gravy, and ſtrain it, thicken it with flour and butter,
let it boil a few minutes, and pour it hot upon your
turkey ; lay round it oyſter patties, and ſerve it up.
A Turkey á-la-daube, to be ſent ap hot.
Cut the turkey down the back juſt enough to bone its
without ſpoiling the look of it, then ſtuff it with a nice
forcemeat, made of oyſters chopped fine, crumbs of bread,
pepper, ſalt, fhalots, a very little thyme, parſley, and but-
ter, fill it as full as you like, and few it up with a thread,
tie it in a clean cloth, and boil it very white, but not tog
a
90
THE EXPERIENCED
a
much. You may ſerve it up with oyſter ſauce made
good, or take the bones with a piece of veal, mutton, and
bacon, and make a rich gravy, ſeaſoned with pepper and
ſalt, íhalots, and a little bit of mace, ſtrain it off with a
fieve, and ſtew your turkey in it (after it is half boiled)
juſt half an hour; diſh it up in the gravy after it is well
ſkimmed, ſtrained, and thickened with a few muſh-
rooms, ſtewed white, or ſtewed palates, forcemeat balls,
fried oyſters, or ſweetbreads, and pieces of lemon. Difh
it up with the breaſt upwards ; if you ſend it up garniſh
it with palates, take care to have them ſtewed tender firſt
before
you add them to the turkey : you may put a few
morels and truffles in your fauce, if you like it, but take
care to waſh them clean.
Turkey á-lá-daube, to be fent up cold.
Bone the turkey, and ſeaſon it with pepper and ſalt,
then ſpread over it fome Nices of ham, upon that ſome
forcemeat, upon that a fowl, boned and ſeaſoned as be-
fore, than more ham and forcemeat, then ſew it up with
thread: cover the bottom of the few-pan with veal and
ham, then lay in the tarkey, the breaſt down, chop all
the bones to pieces, and put them on the turkey, cover
the pan, and ſet it on the fire five minutes, then put in
as much clear broth as will cover it, let it boil two hours;
when it is more than half done, put in one ounce of
ifinglaſs, and a bundle of herbs. When it is done
enough take out the turkey, and ſtrain the jelly through
a hair ſieve, ſkim off all the fat, and when it is cold lay
the turkey upon it, the breaſt down, and cover it witii
the reſt of the jelly ; let it ſtand in ſome cold place,
when
you ſerve it up turn it on the diſh it is to be ſerved
in; if you pleaſe, you may ſpread butter over the tur-
key's breaſt, and put ſome green parſley, or flowers, or
what you pleaſe, in what form you like. .
Fowls á-la-braiſe.
Skewer your fowl as for boiling, with the legs in the
body, then lay over it a layer of fat bacon, cut in pretty
ENGLISH HOUSEKEEPER. 91
thin ſlices, then wrap it round in beet leaves, then in a
caul of veal, and put it into a large ſaucepan, with three
pints of water, a glaſs of Madeira wine, a bunch of ſweet
herbs, two or three blades of mace, and half a lemon,
ſtew it till quite tender, take it up and ſkim off the fat,
make your gravy very thick with flour and butter, and
ſtrain it through a hair fieve, and put to it a pint of oy-
fters, a tea-cupful of thick cream, keep ſhaking your
toffing-pan over the fire, and when it has fimiered a
little, ſerve up your fowl with the bacon, beet leaves, and
caul on, and pour your ſauce hot upon it ; garniſh with
barberries, or red beetroot.
To force a Fowl.
Take a large fowl, pick it clean, and cut it down the
back, take out the entrails, and take the ſkin off whole,
cut the fleſh from the bones, and chop it with half a pint
of oyſters, one ounce of beef marrow, a little pepper and
falt, mix it up with cream, then lay the meat on the
bones, and draw the ſkin over it, and few up
the back,
then cut large thin flices of bacon and lay them over the
breaſt of your fowl, tie the bacon on with packthread in
diamonds; it will take an hour roaſting by a moderate
fire ; make a good brown gravy fauce, pour it upon your
diſh, take the bacon off, and lay in your fowl, and ſerve
it up; garniſh with pickles, muſhrooms, or oyſters. It
is proper for a fide dish for dinner, or top for ſupper.
Toftew Palates and Chickens.
To every palate or chicken take an anchovy, a little
parſley and thalot, with the liver of the chickens, ſhred all
theſe together very fine, and falt to your taſte, and ſtuff
the birds with it, turn them up fhort as for boiling, tie
them in cloths, boil the palates an hour at leaſt, the chick-
ens not above fifteen, or twenty minutes, in milk and
water, with a little falt in it; make the ſauce with a little
white gravy and white wine, and with it ſtew a good
many oyſters and ſhalots, beat it up thick with a lump
of butter, (you may, if you pleaſe, leave out the wine,
a
a
92
THE EXPERIENCED
a
a
a
and mix a little cream in the fauce, inſtead of it) your
gravy muſt be made of veal; when the chickens are boil-
ed, and the palates are ſtewed tender, toſs' them up to-
gether in the gravy and oyſters, fend them hot to the
table, the chickens in the middle, and the palates round
them, with a few white balls made of veal ; you may add
fweetbreads. This is a very good way to ſtew a turkey.
The water the palates were boiled in will be extremely
good to make gravy, adding to it a good piece of veal,
mutton, and bacon.
To fricaſee Chickens.
Skin them, and cut them in ſmall pieces, waſh them
in wamm water, and then dry them very clean with a
cloth, ſeaſon them with pepper and falt, and then put
them into a ftew-pan, with a little fair water, and a good
piece of butter, a little lemon pickle, or half a lemon, a
glaſs of white wine, one anchovy, a little mace and nut-
meg, an onion ſtuck with cloves, a bunch of lemon
thyme, and ſweet marjoram, let them ſtew together till
your chickens are tender, and then lay them on your dilha,
thicken your gravy with flour and butter, ftrain it, then
beat the yolks of three eggs a little, and mix them with a
large tea-cupfui of rich cream, and put it in your gravy,
and fhake it over the fire, but do not let it boil, and pour
it over your chickens.
To force Chickens.
Roaft your chickens better than half, take off the ſkin,
then the meat, and chop it ſmall with ſhred parley and
crumbs of bread, pepper, and falt, and a little good
cream, then put in the meat, and cloſe the ſkin, brown
it with a ſalamander, and ſerve it up with white ſauce,
To make artificial Chickens or Pigeons.
Make a rich torcemeat of veal, lamb, or chickens,
feaſoned with pepper, falt, parfiey, a ſhalot, a piece of
fat bacon, a little butter, and the yolk 'of an egg; work
it up in the ſhape of pigeons or chickens, putting the foot
of the bird you intend it for in the middle, ſo as juſt to
ENGLISH HOUSEKEEPER. 93
appear at the bottom, roll the forcemeat very well in
the yolk of an egg, then in the crumbs of bread, fend
them to the oven, and bake them a light brown, do not
let them touch each other, put them on tin plates well
buttered, as you ſend them to the oven : you may ſend
them to the table dry, or gravy in the diſh, juſt as you
like.
a
.
а
To marinate a Gooſe.
Cut your gooſe up the back bone, then take out all
the bones and ſtuff it with forcemeat, and ſew up the
back again, fry the gooſe a good brown, then put it into
a deep ſtew-pan, with two quarts of good gravy, and
cover it cloſe, and ſtew it two hours, then take it out
and fkim off the fat, add a large ſpoonful of lemon piće
kle, one of browning, and one of red wine, one anchovy
ſhred fine, beaten mace, pepper and falt to your palate,
thicken it with flour and butter, boil it a little, diſh up
your gooſe, and ſtrain your grayy over it.-N. B. Make
your Ituffing thus : Take ten or twelve fage leaves, two
large onions, two or three large ſharp apples, Ihred them
very fine, mix them with the crumbs of a penny loaf, four
ounces of beef marrow, one glaſs of red wine, half
nutmeg grated, pepper, ſalt, and a little lemon peel ſhred
ſmall, make a light ſtuffing with the yolks of four eggs;
obſerve to make it one hour before you want it.
To ftew Ducks.
Take three young ducks, lard them down each ſide
the breaft, duft them with flour, and ſet them before the
fire to brown, then put them in a ſtew-pan, with a quart
of water, a pint of red wine, one ſpoonful of walnut
catchup, the ſame of browning, one anchovy, half a
lemon, a clove of garlic, a bundle of ſweet herbs, Cayenne
pepper to your taſte, let them ſtew flowly, for halt an
hour, or till they are tender, lay them on a diſh to keep
them hot, ſkim off the fat, ſtrain your gravy through a
hair fieve, add to it a few morels and truffles, boil it
quick till reduced to tittle more than half a pint, pour it
a
94
THE EXPERIENCED
over your ducks, and ſerve it up. It is proper for a
fide diſh for dinner, or bottom for ſupper.
To flew Ducks with Green Peas.
Half roaſt your ducks, then put them into a ſtew-
pan with a pint of good gravy, a little mint and three
or four fage leaves chopped ſmall, cover them clofe, and
ſtew them half an hour, boil a pint of green peas as for
eating, and put them in after you have thickened the
gravy; diſh up your ducks, and
pour the gravy and peas
over thém.
Ducks á-la-braife.
Dreſs and ſinge your ducks, lard them quite through
with bacon rolled in ſhred parſley, thyme, onions, beat-
en mace, cloves, pepper, and ſalt, put in the bottom
'of a ſtew-pan a few ſlices of fat bacon, the ſame of hiam
or gammon of bacon, two or three ſlices of veal or beef,
lay your ducks in with the breaſt down, and cover the
ducks with ſlices the ſame as you put 'under them, cut
in a carrot or two, a turnip, one onion, a head of celery,
a blade of mace, four or five cloves, a little whole pep-
per, cover them cloſe down, and let them ſimmer a lit-
tle over a gentle ſtove till the breaſt is a light brown,
then put in ſome broth or water, cover them cloſe down
again as you can, ſtew them gently betwixt two and three
hours till enough, then take parſley, onion, or ſhalot, two
anchovies, a few gherkins or capers, chop them all very
fine; put them in a ſtew-pan with part of the liquor
from the ducks, a little browning, and the juice of half
à lemon, boil it up, and cut the ends of the bacon even
with the breaſt of your ducks, lay them on your diſh,
pour the ſauce hot upon them, and ſerve them up; fome
ule garlic inſtead of onions.
a
a
Ducks á-lá-mode.
Split two ducks down the back, and bone them care-
fully, make a forcemeat of the crumbs of a penny loaf,
tour ounces of fat bacon ſcraped, a little parſley, thyme,
a
ENGLISH HOUSEKEEPER.
95
a
You may
a
lemon peel, two fhalots or onions fhred very fine, with
pepper, ſalt, and nutmeg to your taſte, and two eggs,
ſtuff your ducks with it and ſew them up, lard them down
each ſide of the breaſt with lemon, dredge them well
with flour, and put them in a Dutch oven to brown, then
put them into a ſtew-pan, with three pints of gravy, a
glaſs of red wine, a tea-ſpoonful of lemon pickle, a large
one of walnut and muſhroom catchup, one of browning,
one anchovy, with Cayenne pepper to your taſte; ſtew
them gently over a ſlow fire for an hour; when enough,
thicken your gravy, and put in a few truffles and morels,
ſtrain your gravy
and
pour
it
upon
them.
á-lá-mode a gooſe the ſame way.
Pigeons Compote.
Take fix young pigeons, and ſkewer them as you do
for boiling, put forcemeat into the craws, lard them
down the breaſt, and fry them brown, then put them
into a ſtrong brown gravy, and let them ſtew three quar-
ters of an hour, thicken it with a lump of butter rolled in
flour, 'when you diſh them up, lay forcemeat balls round
them, and ſtrain the gravy over them.—The forcemeat
muſt be made thus : grate the crumbs of a penny loaf,
and ſcrape a quarter of a pound of fat bacon, inſtead of
fuet, chop a little parſley, thyme, two ſhalots, or an onion,
gráte a little nutmeg, lemon peel, ſome pepper, and ſalt,
mix them all
up
with
eggs.
- It is
proper for a top diſh
for a ſecond courſe, or a fide diſh for the firſt.
Pigeons in a Hole.
Pick, draw, and waſh your young pigeons, ſtick their
legs in their bellies, as you do boiled pigeons, ſeafon them
with pepper, falt, and beaten mace, put into the belly of
every pigeon a lump of butter the fize of a walnut,
lay your pigeons in a pie-diſh, pour over them a batter
made of three eggs, two ſpoonfuls of flour, and half a
pint of good milk, bake it in a moderate oven, and ſend
them to table in the ſame diſh.
a
96
THE EXPERIENCED
Pigeons tranſmogrified.
Pick and clean fix ſmall young pigeons, but do not cut
off their heads, cut off their pinions, and boil them ten
minutes in water, then cut off the ends of fix large cu-
cumbers, and ſcrape out the ſeeds, put in your pigeons,
but let the heads be out at the ends of the cucumbers,
and ſtick a bunch of barberries in their bills, and then
put them in a toſling-pan, with a pint of veal gravy, a
little anchovy, a glaſs of red wine, a ſpoonful of brown
ing, a little flice of lemon, Cayenne and ſalt to your
taſte, ſtew them ſeven minutes, take them out, thicken
your gravy with a little butter rolled in flour, boil it up,
and ſtrain it over your pigeons, and ſerve them up.
To broil Pigeons.
Take your pigeons, pick and draw them, ſplit them
down the back, and ſeaſon them with pepper and ſalt,
lay them on the gridiron, with the breaſt upwards, then
turn them, but be careful you do not burn the ſkins ; rub
them over with butter, and keep turning them till they
are enough, diſh them up, and lay round them crifped
parſley, and pour over them melted butter or gravy,
which you pleaſe, and ſend them up.
To boil Pigeons in Rice.
When you have picked and drawn your pigeons,
turn the legs under the wings, and cut off the pinions,
then lay over every pigeon thin ſlices of bacon, and a
large beet leaf, wrap them in clean cloths feparately, and
boil them till enough; have ready four ounces of rice
boiled foft and put into a fieve to drain ; put the rice
into a little good veal gravy thickened with flour and
butter, boil your rice a little in the gravy, and add two
ſpoonfuls of good cream ; take your pigeons out of the
cloths, and leave on the bacon and beet leaves, pour the
rice over them, and ſerve them
up.
a
a
ENGLISH HOUSEKEEPER.
97
a
To fricando Pigeons.
Pick, draw, and waſh your pigeons very clean, ſtuff
the craws and lard them down the ſides of the breaſt,
fry them in butter a fine brown, and then put them into
a toffing-pan with a quart of gravy ; ſtew them till they
are tender, then take off the fat, and put in a tea-fpoon-
ful of lemon pickle, a large ſpoonful of browning, the
ſame of walnut catchup, a little Cayenne and ſalt, thicken
your gravy, and add half an ounce of morels, and four
yolks of hard eggs ; lay the pigeons in your dith, and
put the morels and eggs round them, and ſtrain
your
fauce over them.-Garniſh with barberries and lemon
peel, and ſerve them up.
Jugged Pigeons.
Take fix pigeons, pluck and draw them, walla them
clean, and dry them with a cloth, ſeaſon them with beat-
en mace, white pepper and ſalt, put them in a jug, and
put half a pound of butter upon them, ſtop up your jug
cloſe with a cloth, that no fteam can get out, ſet it in
a kettle of boiling water, and let it boil one hour and
a half, then take out your pigeons, and put the gravy
that is come from the pigeons into a pan, and put to it
one ſpoonful of wine, one of catchup, a ſlice of lemon,
half an anchovy chopped ſmall, and a bundle of ſweet
herbs, boil it a little, thicken it with a little butter
rolled in flour, lay your pigeons on the diſh, and ſtrain
the gravy on them : garniſh with parſley and red cabbage,
and terve them up ; you may lay round them muſhrooms
or forcemeat balls. It is a pretty ſide or corner diſh.
Boiled Pigeons and Bacon.
Take fix young pigeons, waſh them clean as before,
turn their legs under their wings, boil them in milk and
water by themſelves twenty minutes, have ready boiled
a ſquare piece of bacon ; take off the ſkin and brown it;
put the bacon in the middle of your diſh, and lay the
pigeons round it, and lumps of ſtewed ſpinage ; pour
F
;
98
THE EXPERIENCED
plain melted butter over them, and ſend parſley and but-
ter in a boat.
Pigeons fricafeed.
Cut your pigeons as you would do chickens for fricaſee,
fry them a light brown, then put them into ſome good
mutton gravy, and ſtew them near half an hour, and
then put in half an ounce of morels, a ſpoonful of brown-
ing, and a ſlice of lemon, take up your pigeons, and
thicken your gravy, ſtrain it over your pigeons, and lay
round them forcemeat balls.-Garniſh with pickles.
Partridges in Panes.
Half roaſt two partridges, and take the fleſh from
them, and mix it with the crumbs of a penny loaf ſteep-
ed in rich gravy, fix ounces of beef marrow, or half a
pound of fat bacon ſcraped, ten morels boiled ſoft and
cut ſmall, two artichoke bottoms boiled, and ſhred ſmall,
the yolks of three eggs, pepper, ſalt, nutmeg, and fhred
lemon peel to your palate, work them together, and bake
them in moulds the ſhape of an egg, and ſerve them up
cold or in jelly.-Garniſh with curled parſley.
Toftew Partridges.
Trufs your partridges as for roaſting, fluff the craws,
and lard them down each ſide of the breaſt, then roll a
lump of butter in pepper, ſalt, and beaten mace, and put
it into the bellies, few up the vents, dredge them well,
and fry them a light brown, then put them into a ſtew-
pan, with a quart of good gravy, a ſpoonful of Maderia
wine, the fame of muſhroom catchup, a tea-ſpoonful of
- lemon pickle, and half the quantity of maſhroom powder,
one anchovy, half a lemon, a ſprig of ſweet marjoram,
cover the pan cloſe, and ſtew them half an hour : then
take them out, and thicken the gravy, boil it a little, and
pour it over the partridges, and lay round them artichoke
bottoms boiled and cut in quarters, and the yolks of four
hard eggs, if agreeable.
>
:
ENGLISH HOUSEKEEPER.
99
Toftew Partridges a ſecònd way.
Take three partridges when dieſed, finge them, blanch
and beat three ounces of almonds, and grate the ſame
quantity of fine white bread, chop three anchovies, mix
them with fix ounces of butter, ſtuff the partridges,
and few them up at both ends, truſs them, and wrap
ſlices of fat bacon round them, half roaſt them, then
take one and pull the meat off the breaſt, and beat it in
a marble mortar, with the forcemeat it was ſtuffed with;
have ready a ſtrong gravy made of ham and veal, ſtrain
it into a ſtew-pan, then take the bacon off the other two,
wipe them clean, and put them into the gravy, with a
good deal of fhalots, let them ſtew till tender, then take
them out, and boil the gravy till it is almoſt' as thick as
bread ſauce, then add to it a glaſs of ſweet oil, the fame
of Champagne, and the juice of a China orange ; put
your partridges in, and make them hot-Garnith with
ſlices of bacon and lemon.
a
-
To Atew a Hare.
When you have paunched and cafed your hare, citt
her as for eating, put her into a large faucepan, with
three pints of beef gravy, a pint of red wine, a large
onion ſtuck with cloves, a bunille of winter favoury, a
ſlice of horſeradiſh, two blades of beaten mace, one an-
chovy, a ſpoonful of walnut or mum catchup, one of
browning, ħalf a lemon, Cayenne and ſalt to your taſte;
put on a cloſe cover, and ſet it over a gentle fire, and
Itew it for two hours, then take it up into a ſoup-diſli,
and thicken your gravy wie a lump of butter rolled in
flour ; boil it a little, and ſtrain it over your hare.-Gara
niſh with lemon peel, cut like ſtraws, and ſerve it
To jug a Harc.
Cut the hare as for eating, ſeaſon it with pepper, ſalt,
and beaten mace ; put it into a jug or pitcher, with a
cloſe top, put to it a bundle of ſweet herbs and ſet it in
a kettle of boiling water, let it ſtand till it is tender,
up.
a
F 2
100
THE EXPERIENCED
a
then take it up, and pour the gravy into a toſſing-pan,
with a glaſs of red wine, one anchovy, a large onion ſtuck
with cloves, a littlc beatert Irace, and Cayeme pepper to
your tafe ; boil it a little and thicken it ; diſh up your
hare, and ſtrain the gravy over it, then ſend it up.
To florentine a Hare.
Take a grown hare, and let it hang up four or five
days, then caſe it, and leave on the ears, and take out
all the bones except the head, which muſt be left on
whole, lay your hare flat on the table, and lay over the
inſide a forcemeat, and then roll it up to the head,
ſkewer it with the head and ears leaning back, tie it with
packthread, as you would a collar of veal, wrap it in a
cloth, and boil it an hour and a half in a ſaucepan, with
a cover on it, with two quarts of water ; when your
liquor is reduced to one quart, put in a pint of red
wine, a ſpoonful of lemon pickle, and one of catchup,
the fame of browning, and ſtew it till it is reduced to a
pint, thicken it with butter rolled in flour, lay round
your hare a few morels, and four flices of forcemeat,
boiled in a caul of a leg of veal : when you diſh it up,
draw the jaw-bones, and ſtick them in the eyes for
horns, let the ears lie back on the roll, and ſtick a ſprig
of myrtle in the mouth, Itrain over your ſauce, and ſerve
it up: garniſh with barberries and parſley.---Forcemeat
for the hare : take the crumbs of a penny loaf, the liver
ſhred fine, half a pound of fat bacon ſcraped, a glaſs
of red wine, one anchovy, two eggs, a little winter
ſavoury, ſweet marjoram, lemon, thyme, pepper, ſalt,
and nutmeg to your taſte.
To hodge podge a Hare.
Cut the hare in pieces, as you do for ſtewing, and
put it into a pitcher, with two or three onions, fome ſalt,
and a little pepper, a bunch of ſweet herbs, and a piece
of butter, stop the pitcher cloſe that no ſteam may get
out, ſet it in a kettle full of boiling water, keep the kettle
filled
up
as the water waſtes, let it ſtew four or five hours
at leaſt. You
a
you
firſt
put
the hare into the
may, when
ENGLISH HOUSEKEEPER. 101
kettle, put in lettuce, cucumbers, celery, and turnips,
if you like it better.
To fiorentine Rabbits.
Take three young rabbits, ſkin them, but leave on the
ears, waſh and dry them with a cloth, take out the bones
carefully, leaving the head whole, then lay them flat,
make a forcemeat of a quarter of a pound of bacon
ſcraped, it anſwers better than ſuet, it makes the rabbits
eat tender and whiter ; add to the bacon the crumbs
of a penny loaf, a little lemon thyme, or lemon peel
ſhred fine, parſley chopped ſmall, nutmeg, Cayenne and
Salt to your palate ; mix them up together with an egg,
and ſpread it over the rabbits, roll them up to the head,
ſkewer them ſtraight, and cloſe the ends, to prevent the
forcemeat coming out, ſkewer the ears back, and tie
them in ſeparate cloths, and boil them half an hour ;
when you diſh them up take out the jaw bones, and
ſtick them in the eyes for ears, put round thein force-
meat balls and muſhrooms, have ready a white fauce
made of veal gravy, a little anchovy, the juice of half a
lemon, or a tea-ſpoonful of lemon pickle, ſtrain it, take a
quarter of a pound of butter rolled in flour, fo as to
make the ſauce pretty thick, keep ſtirring it whilſt the
flour is diffolving, beat the yolk of an egg, put to it fome
thick cream, nutmeg, and ſalt, mix it with the gravy,
and let it ſimmer a little over the fire, but not boil, for it
will curdle the cream ; pour it over the rabbits, and ſerve
them up:
Rabbits ſurpriſed.
Take young rabbits, ſkewer them, and put the ſame
pudding as for the roaſted rabbits, when they are roaſted,
draw out the jaw-bones, and ſtick them in the eyes, to
appear like horns, then take off all the meat of the back
clean from the bones, but leave them whole, chop the
meat exceeding fine, with a little fhred parſley, lennon-
peel, one ounce of beef marrow, a ſpoonful of good
cream, and a little falt, beat the yolks of two hard eggs,
2
F 3
102
THE EXPERIENCED
a
and a piece of butter the fize of a walnut, in a marble
mortar, very fine, mix them all together, and put it in a
coffing-pan ; when it has ſtewed five minutes, lay it on
the rabbit when you take the meat off and put it cloſe
down with your hand, to appear like a whole rabbit,
then heat a ſalamander, and brown it all over, pour a
good brown gravy made as thick as cream in the diſh,
trick a bunch of myrtle in their mouths, and ſerve them
up with their livers broiled and frothed.
To fricafee Rabbits brown,
Cut your rabbits as for eating, fry them in butter a
light brown, put them in a toſling-pan, with a pint of
water, a tea-ſpoonful of lemon pickle, a large fpoonful
of muſhroom catchup, the ſame of browning, one an-
chovy, a ſlice of lemon, Cayenne pepper and falt to your
taſte, ſtew them over a ſlow fire till they are enough ;
thicken your gravy, and ſtrain it, dith up your rabbits,
and
pour
the
gravy over them.
To fricaſee Rabbits white.
Cut your rabbits as before, and put them into a tof-
fing-pan, with a pint of veal gravy, a tea-ſpoonful of
lemon pickle, one anchovy, a ſlice of lemon, a little
beaten mace, Cayenne pepper and ſalt, ſtew them over a
flow fire, when they are enough thicken your gravy
with flour and butter, ſtrain it, then add the yolks of
two eggs mixed with a large tea-cupful of thick cream,
and a little nutineg grated in it, do not let it boil, and
ſerve it up
To make a nice Whet before Dinner.
Cut fome ſlices of bread half an inch thick, fry them
in butter, but not too hard, then ſplit fome anchovies,
take out the bones, and lay half an anchovy on each
piece of bread, have ready fome Cheſhire cheefe grated
and ſome chopped parſley mixed together, lay it pretty
thick over the bread and anchovy, baſte it with butter,
ENGLISH HOUSEKEEPER.
103
a
:
and brown it with a ſalamander; it muſt be done on the
diſh on which you ſend it to the table.
A fine Herrico by way of Soup.
Get a large neck of mutton, cut it into two parts,
put the ſcrag part into a ſtew-pan, with four large tur-
nips and four carrots in a gallon of water, let it boil
gently over a ſlow fire till all the goodneſs is out of the
meat, but not boiled to pieces, then bruiſe the turnips
and two of the carrots fine into the ſoup, by way of
thickening it, cut and fry fix ounces in nice butter, put
them in, then cut the other part of the mutton in very
good chops, not too large, fry in any ſhape, and put them
on the ſoup, and let it ſtew very ſlow. till the chops are
very tender, cut the other two carrots that were boiled,
fry them in butter, and put them in juſt before you
take
it off the fire, and ſeaſon it to your taſte with pepper and
falt, and ſerve it up very hot in a ſoup diſh.
A Herrico of mutton or Lamb.
Cut a neck or loin of mutton or lamb in nice ſteaks,
and fry them a light brown, have ready ſome good gravy
made of the ſcrag of the mutton and ſome veal, with a
piece of lean bacon and a few capers,
ſeaſon to your
tafte with pepper, ſalt, thyme, and onions, which muſt
be ſtrained off, and added to the ſteaks, juſt one hour
before you ſend them to the table; take care to do it
on a flow fire, diſh them up handſomely with turnips
and carrots cut in dices, with a good deal of gravy,
thickened with a piece of butter rolled in a very little
flour; if they are not tender they will not be good.
Send them up very hot.
To Herrico a Neck of Mutton a ſecond way.
Take a neck of mutton and cut it into chops, flour
them and put them into a ſtew-pan, ſet them over the
fire, and keep turning them till brown, then take them
out,
and put a little more into the faine pan, and keep it
ſtirring till brown over the fire, with a bunch of fiveet
a
F 4
104
THE EXPERIENCED
herbs, a bay leaf, an onion, and what other fpice you
pleaſe; boil them well together, and then ſtrain the
broth through a fieve into an earthen pan by itſelf, and
ſkim the fat off, which done, is a good gravy, then add
turnips and carrots, with two finall onions, a little celery,
then place your mutton in a ſtew-pan, with the celery
and other roots, then put the gravy to them, and as much
water as will cover them ; keep it over a gentle fire
till ready to ſerve up.
A Hedge-podge of Mutton.
Cut a neck or loin of mutton into ſteaks, take off all
the fat, then put the ſteaks into a pitcher, with lettuce,
turnips, carrots, two cucumbers cut in quarters, four or
five onions, and pepper and ſalt ; you muſt not put any.
water to it, and itop the pitcher very cloſe, then fet it in
"a pan of boiling water, let it boil four hours; keep the
pan ſupplied with freſh boiling water as it waſtes.
To drefs Cucumbers with Eggs.
Take fix large young cucumbers, pare,. quarter, and
cut them into ſquares, about the ſize of a dice, put
them in boiling water, let them boil up, and take them
out of the water, and put them into a ſtew-pan, with an
onion, ftuck with cloves, a good ſlice of ham, a quartern
of butter, and a little falt, ſet it over the fire a quarter
of an hour, keep it clofe covered, fcum it well, and ſhake
it often, as it is apt to burn; then dredge in a little
flour over them, and put in as much veal gravy as will
juſt cover the cucumbers, and ſtir it well together, and
keep a gentle fire under it till no ſcum will riſe ;-then
take out the ham and onion, and put in the yolks of
two eggs beat up with a tea-cupful of good cream ; ftir
it well for a minute, then take it off the fire, and juſt
before you put it in the diſh ſqueeze in a little lemon
juice; have ready five or ſix poached eggs to lay on
the top.
Toftew Peas.
Take a quart of young peas, waſh them, and put them
ENGLISH HOUSEKEEPER. 105
into a ftew-pan, with a quarter of a pound of butter,
three cabbage lettuces cut (mall, five or fix young onions,
with a little thyme, pariley, pepper, and ſalt, ånd let
them ſtew all together for a quarter of an hour, then put
to them a pint of gravy, with two or tlıree ſlices of bacon
or hamn, and let thein ſtew all together till the peas are
enough, then thicken them up with a quarter of a pound
of butter rolled in flour.
To fricafee Muſhrooins.
Peel and ſcrape the inſide of the muſhrooms, throw
them into falt and water, if buttons, rub them with flan
nel, take them out, and boil them with freſh ſalt and
water, when they are tender put in a little ſhred parſley,
an onion ſtuck with cloves, toſs them up with a good
lump of butter rolled in a little flour, you may put in
thrée ſpoonfuls of thick cream, and a little nutmeg cut
in pieces, but take care to take out the nutmeg and onion
before
you
ferve it at table ;*you may leave out the par-
fley, and ſtew it in a glaſs of wine, if you like it.
CHAPTER V.
Obſervations on Pies.
, and well
up, or your pie will fall in at the ſides; it ſhould have
;
no water put in till the minute it goes to the oven, it makes
the cruſt fad, and is a great hazard of the pie running.-
Light paſte requires a moderate oven, but not too low,
it will make it fad, and a quick oven will catch and
burn it, and not give it time to riſe ; tarts that are iced,
require a flow oven, or the icing will brown, and the
paſte not be near baked. Theſe ſort of tarts ought to be
made of ſugar parte, and rolled very thin.
To make criſp Paſte for Tarts.
Take one pound of fine flour mixed with one ounce
F 5
106
THE EXPERIENCED
of loaf fugar beat and fifted, make it into a ſtiff paſte,
with a gill of boiling cream, and three ounces of butter
in it, work it well, roll it very thin ; when you have
made
your tarts, beat the white of an egg a little, rub
it over them with a feather, ſift a little double refined
ſugar over them, and bake them in a moderate oven.
Icing a ſecond way.
Beat the white of an egg to a ſtrong froth, put in
by degrees four ounces of double refined ſugar, with as
much
gum as will lie on a ſixpence, beat and fifted fine,
beat it half an hour, then lay it over your tarts the thick-
neſs of a ſtraw.
To make a light Palte for Tarts.
Take one pound of fire flour, beat the white of an
egg to a ſtrong froth, mix it with as much water as will
make three quarters of a pound of flour into pretty ſtiff
paſte, roll it out very thin, lay the third part of half a
pound of butter in thin pieces, dredge it with part of the
quarter of your flour left out for that purpoſe, roll it up
tight, then with your paſte-pin roll it out again, do ſo
until all your half pound of butter and four is done, cut
it in ſquare pieces, and make your tarts ; it requires a
quicker oven than crifp paſte.
To make an Apple Tart.
Scald eight or ten large codlings, when cold ſkim them,
take the pulp, and beat it as fine as you can with a fil-
ver fpoon, then mix the yolks of fix eggs, and the whites
of four, beat all together as fine as poflible, put in grated
nutmeg, and ſugar to your taſte, melt foine fine freſh
butter, and beat it till it is like a fine thick cream, then
make a fine puff paſte, and cover a tin petty-pan with it,
and pour in the ingredients, but do not cover it with
your parte ; bake it a quarter of an hour, then ſlip it out
of the petty-pan on a diſh, and ſtrew'ſine ſugar, finely
beat and fifted all over it.
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ENGLISH HOUSEKEEPER.
107
To make Paſte for a Gooſe Pie.
Take eighteen pounds of fine flour, put fix pounds of
freſh butter, and one pound of rendered beef ſuet in a
kettle of water, boil it two or three minutes, then
pour
it boiling hot upon your flour, work it well into pretty
ſtiff paſte, pull it in lumps to cool, and raiſe your pie
bake it in a hot oven; you may
make
any
raiſed pie the
ſame way, only take a ſmaller quantity in proportion,
To make a French Pie.
To two pounds of flour púć three quarters of a pound
of butter, make it into a pafte, and raiſe the walls of the
pie, then roll out ſome paſte thin, as for a lid, cut it into
vine leaves, or the figures of any moulds you have: if
you have no moulds, you may make uſe of a crocron, and
pick out pretty ſhapes, beat the yolks of two eggs, and
rub the outſide of the wall of the pie with it, and lay the
vine leaves or ſhapes round the walls, and rub them over
with the eggs, fill the pie with the bones of the meat, to
keep the ſteam in, that the cruſt may be well foaked;
it is to go to table without a lid.
Take a calf's head, avaſh and clean it well, boil it
half an hour, when it is cold cut it in thin ſlices, and put
it in a toſling-pan, with three pints of veal gravy, and
three ſweetbreads cut thin, and let it ſtew one hour, with
half an ounce of truffles, then have ready two calf's feet
boiled and boned, cut them in ſmall pieces, and put them
into your toſſing-pan, with a ſpoonful of lemon pickle
and one of browning, Cayenne pepper, and a little falt;
when the meat is tender, thicken the
gravy
with a little
flour and butter, ſtrain it, and put in a few pickled mush-
rooms, but freſh ones if you can get them; put the
meat into the pie you took the bones out, and lay, the
niceſt part at the top, have ready a quarter of an hundred
of aſparagus heads, ſtrew them over the top of the pie,
and ſerve it up
A Yorkſbire Gooſe Pie.
Take a large fat gooſe, ſplit it down the back, and
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108
THE EXPERIENCED
>
take all the bones out, bone a turkey and two ducks the
ſame way, feaſon them very well with pepper and ſalt,
with fix woodcocks, lay the gooſe down on a clean diſh,
with the Ikin fide down, and lay the turkey in to the
gooſe with the ſkin down, have ready a large hare cleaned
well, cut in pieces and ſtewed in the oven, with a pound
of butter, a quarter of an ounce of mace beat fine, the
ſame of white pepper, and ſalt to your taſte, till the meat
will leave the bones, and ſcum the butter off the gravy,
pick the meat clean off, and beat it in a marble mortar,
very fine, with the butter you take off, and lay it in the
turkey; take twenty-four pounds of the fineſt flour, fix
pounds of butter, half a pound of freſh rendered fuet,
make the parte pretty thick, and raiſe the pie oval, roll
out a lump of pafte, and cut it in vine leaves, or what
form you pleaſe; rub the pie with the yolks of eggs,
and put your ornaments on the walls, then turn the hare,
turkey, and gooſe, upſide down, and lay them in your
pie, with the ducks at each end, and the woodcocks on
the ſides, make your lid pretty thick and put it on; you
may lay flowers, or the ſhape of the fowls in paſte, on
the lid, and make a hole in the middle of your lid; the
walls of your pie are to be one inch-and a half higher
than the lid, then rub it all over with the yolks of eggs,
and bind it round with threefold paper, and lay the ſame
over the top ; it will take four hours baking in a brown
bread oven ; when it comes out, melt two pounds of
butter in the gravy that comes from the hare, and pour
it hot in the pie through a tin diſh, cloſe it well up, and
let it be eight or ten days before you cut it; if you ſend
it any diſtance, make up the hole in the middle with cold
butter, to prevent the air from getting in.
A Hare Pie.
Cut a large hare in pieces, ſeaſon it well with mace,
nutineg, pepper, and ſalt, put it in a jug, with half a
pound butter, cover it cloſe up with a paſte or cloth,
ſet it in a copper of boiling water, and let it ſtew one
hour and a half, then take it out to cool, and make a rich
forcemeat of a quarter of a pound of fcraped bacon, two
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ENGLISH HOUSEKEEPER.
109
onions, a glaſs of red wine, the crumb of a penny loaf,
a little winter favoury, the liver cut ſmall, a little nut-
meg, ſeaſon it high with pepper and falt, mix it well up
with tle yolks of three eggs, raiſe the pie, and lay the
forcemeat in the bottom, lay in the hare, with the gravy
that came out of it, lay the lid on, and put flowers or
leaves on it ; it will take an hour and a half to bake it.
* It is a handſome fide diſh for a large table.
A Salmon Pie,
Boil your ſalmon as for eating, take off the ſkin, and
all the bones out, and pound the meat in a mortar very
fine, with mace, nutmeg, pepper, and ſalt, to your
your taſte,
raiſe the pie, and put iowers or leaves on the walls, put
the falmon in, and lid it, bake it an hour and a half,
when it comes out of the oven take off the lid, and
put
in four ounces of rich melted butter, and cut a lemon
in ſlices, and lay over it, ſtick in two or three leaves of
fennel, and ſend it to the table without a lid.
A Beef Steak Pie.
Beat five or fix rump ſteaks very well with a paſte-pin,
and ſeaſon them well with pepper and ſalt, lay a good
puff paſte round the diſh, and put a little water in the
bottom, then lay the ſteaks in, with a lump of butter
upon every ſteak, and put on the lid ; cut a little paſte
in what form you pleaſe, and lay it on.
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A Thatched Houſe Pie.
Take an earthen diſh that is pretty deep, rub the inſide
with two ounces of butter, then ſpread over it two
ounces of vermicelli, make a good puff paſte, and roll it
pretty thick, and lay it on the diſh; take three or four
pigeons, feafon them very well with pepper and ſalt,
and put a good lump of butter in them, and lay them in
the diſh with the breaſts down, and put a thick lid over
them, and bake it in a moderate oven; when enough
take the difh you intend for it, and turn the pie into it,
110
THE EXPERIENCED
and the vermicelli will appear like thatch, which gives
it the name of thatched houſe pie. --- It is a pretty ſide or
corner dith for a large dinner, or bottom for ſupper.
Egg and Bacon Pie to eat cold.
Steep a few thin ſlices of bacon all night in water,
to take out the falt, lay your bacon in the dith, beat eight
eggs with a pint of thick cream, put in a little pepper
and falt, and pour it on the bacon, lay over it a good
cold paſte, bake it a day before you want it in a mode-
6
rate oven.
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A Calf's Head Pie.
Parboil a calf's head, when cold cut it in pieces, ſea-
ſon it well with pepper and ſalt, put it in a raiſed cruſt,
with half a pint of ſtrong gravy, bake it an hour and a
half when it comes out of the oven, cut off the lid, and
chop the yolks of three hard eggs ſmall, ſtrew them over
the top of the pie, and lay three or four ſlices of lemon,
and pour on ſome good melted butter, and ſend it to the
table without a lid.
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A favoury Chicken Pie.
Let your chickens be ſmall, ſeaſon them with mace,
pepper and ſalt, put a lump of butter into every one of
them, lay them in a diſh, with the breaſts up, and lay a
thin ſlice of bacon over them, it will give them a plea-
fant flavour, then put in a pint of itrong gravy, and
make a good puff paſte; lid it, and bake it in a mode-
rate oven : French cooks generally put morels and yolks
of eggs chopped ſmall.
A Mince Pie.
Boil a neat's tongue two hours, then ſkin it, and chop
it as ſmall as poflible, chop very ſmall three pounds of
freſh beef fuet, three pounds of good baking apples,
four pounds of currants waſhed clean, pickled, and well
dried before the fire, one pound of jar raiſins ſtoned and
chopped ſmall, and one pound of powder lugar, mix
ENGLISH HOUSEKEEPER. 111
them all together, with half an ounce of mace, the ſame
of nutmeg grated, cloves and cinnamon a quarter of an
ounce of each, and one pint of French brandy, and make
a rich puff paſte; as you fill the pie up, put in a little
candied citron and orange cut in finall pieces; what you
have to ſpare put cloſe down in a pot and cover it up,
put no citron or orange in till you uſe it.
To make a Mince Pie without Mcat.
Chop fine three pounds of fuet, and three pounds of
apples, when pared and cored, waſh and dry three pounds
of currants, ſtone and chop one pound of jar raiſins,
beat and fift one pound and a half of loaf ſugar, cut
ſmall twelve ounces of candied orange peel, and ſix
ounces of citron, mix all well together, with a quarter
of
an ounce of nutmeg, half a quarter of an ounce of cin-
namon, fix or eight cloves, and half a pint of French
brandy, put it up cloſe, and keep it for ufe.
A Codling Pie.
Gather ſmall codlings, put them in a clean braſs pan
with ſpring water, lay vine leaves on them, and cover
them with a cloth wrapped round the cover of the pan
to keep in the ſteam ; when they grow ſoftiſh, peel off
the ſkin, and put them in the fame water with the vine
leaves, hang them a great height over the fire to green,
when you ſee them a fine green, take them out of the
water, and put them in a deep diſh, with as much pow-
der or loaf fugar as will ſweeten them, make the lid of
rich puff paſte, and bake it ; when it comes from the
oven, take off the lid, and cut it in picces like ſippets,
and ſtick them round the infide of the pie with the points
upward, pour over your codlings a good cuſtard made
thus :--Boil a pint of cream, with a ſtick of cinnamon,
and ſugar enough to make it a lictle ſweet ; let it ſtand
till cold, then put in the yolks of four eggs well beaten,
ſet it on the fire, and keep ſtirring it till it grows thick,
but do not let it. bois, left it curdie, thea pour it into
your pie, pare a little lemon thin, cut the peel like ſtraws,
and lay it on your codlings over the top.
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THE EXPERIENCED
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An Herb Pie for Lent.
Take lettuce, leeks, ſpinage, beets, and parſley, of
each a handful, give them a boil, then chop them ſmall
and have ready boiled in a cloth one quart of groats, with
two or three onions in them, put them in a frying-pan
with the herbs and a good deal of ſalt, a pound of but-
ter, and a few apples cut thin, ſtew them a few minutes
over the fire, fill your diſh or raiſed cruft with it; one
hour will bake it, then ſerve it up.
A Veniſon Paſty.
Bone a breaſt or ſhoulder of veniſon, ſeaſon it well with
mace, pepper, and ſalt, lay it in a deep pot, with the
beſt part of a neck of mutton cut in ſlices, and boil over
the veniſon, pour in a large glafs of red wine, put a
coarſe paſte over it, and bake it two hours in an oven;
then lay the veniſon in a diſh, and pour the gravy over
it, and put one pound of butter over it; make a good
puff paſte, and lay it near half an inch thick round the
edge of the diſh; roll out the lid, which muſt be a little
thicker than the paſte on the edge of the diſh, and lay
it on, then roll out another lid pretty thin and cut in
flowers, leaves, or whatever form you pleaſe, and lay it
on the lid ; if you do not want it, it will keep in the
pot it was baked in eight or ten days, but keep the cruſt
on, to prevent the air from getting into it. A breaſt and
ſhoulder of veniſon is the moſt proper for a paſty.
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An Hottentot Pie.
a
Boil and bone two calf's feet, clean very well a calf's
chitterling, boil and chop it ſmall, take two chickens
and cut them up as for eating, put them in a ſtew-pan,
with two ſweetbreads, a quart of veal or mutton gravy,
half an ounce of morels, Cayenne pepper and ſalt to your
palate, ſtew them all together an hour over a gentle fire,
then put in fix-forcemeat balls that have been boiled,
and the yolks of four hard eggs, and put them in a good
raiſed cruſt that has been baked for it, ſtrew over the top
of your pie a few green peas as for eating; or peel and
ENGLISH HOUSEKEEPER.
113
cut fome young green broccoli ſtalks about the ſize of
peas, give them a gentle boil, and ſtrew them over the
top of your pie, and ſend it up hot without a lid, the
ſame way as the French pie.
A Bride's Pie.
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Boil two calf's feet, pick the meat from the bones
and chop it very fine, ſhred ſmall one pound of beef
fuet and a pound of apples, waſh and pick one pound
of currants very ſmall, dry them before the fire, ſtone
and chop a quarter of a pound of jar raiſins, a quarter
of an ounce of cinnamon, the fame of mace or nutmeg,
two ounces of candied citron, two ounces of candied
lemon cut thin, a glaſs of brandy, and one of Champagne,
put them in a China diſh with a rich puff paſte over it,
roll another lid, and cut it jn leaves, flowers, figures,
and put a glaſs ring in it.
An Eel Pie.
Skin and waſh your eels very clean, cut them in pieces
an inch and a half long, ſeafon them with pepper, ſalt,
and a little dried fage rubbed ſmall, raiſe your pies about
the ſize of the inſide of a plate, fill your pies with eels,
lay a lid over them, and bake them in a quick oven : they
require to be well baked.
To make a Lobſter Pie.
Take two or three good freſh lobſters, take out all
the meat and cut it in large pieces, put a fine puff paſte
round the edge of your diſh, then put in a layer of lob-
fters, and a layer of oyſters, with bread crumbs and ſlices
of butter, a little pepper and falt; then a layer of lob-
fters, &c. till your dith is full, then take the red part of
the lobſter, pound it fine, with chopped oyſters, crumbs
of bread, and a little butter ; make them into ſmall balls,
and fry them, then lay them upon the top of your pie ;
boil the ſhells of your oyſters to make a little grały, put
to it a little pepper and faſt, and the oyſter liquor, ſtrain
it through a ſieve, and fill your pie with it, then lay on
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114
THE EXPERIENCED
your cruſt, and ſtick a few ſmall claws in the middle of
your pie, and ſend it to the oven.--It is a genteel corner
diſh for dinner.
A Yorkſhire Giblet Pie.
Whilſt the blood of your gooſe is warm, put in a tea-
cupful of groats to ſwell, grate the crumbs of a penny loaf,
and pour a gill of boiling
hot milk on them, fhred half a
pound of beef fuet very fine, chop two leeks, and four
or five leaves of fage ſmall, three yolks of eggs, pepper,
falt, and nutmeg to your palate, mix them all up together,
have ready the giblets ſeaſoned very well with pepper
and ſalt, and lay them round a deep diſh, then put a
pound of fat beef over the pudding in the middle of the
diſh, pour in half a pint of gravy, lay on a good paſte,
and bake it in a moderate oven.
A Rook Pie.
Skin and draw fix young rooks, and cut out the back
bones, ſeaſon them well with pepper and ſalt, put them
in a deep diſh, with a quarter of a pint of water; lay
over them half a pound of butter, make a good puff
paſte and cover the diſh, lay a paper over it, for it re.
quires a good deal of baking.
A ſweet Veal Pie.
Lay marrow or beef ſuet, ſhred very fine, in the bot-
tom of
your dith; cut into ſteaks the beſt end of a neck
of veal, and lay them in, ſtrew over them ſome marrow
or fuet, it makes them eat tenderer ; ſtone a quarter
of a pound of jar raifins, chop them a little, waih half
a pound of currants, and put them over the ſteaks, cut
three ounces of candied citron, and two ounces of can-
died
orange, and lay them on the top; boil half a pint
of ſweet mountain or fack, with a stick of cinnamon,
and pour it in, lay a paſte round the diſh, and then lid
it: an hour will bake it; when it comes out of he
oven, put in a glaſs of French brandy or fhrub, and
2
terve it up:
ENGLISH HOUSEKEEPER.
115
An Olive Pie.
Cut a fillet of veal in thin ſlices, rub them over with
yolks of eggs, ſtrew over them a few crumbs of bread,
ſhred a little lemon peel very fine, and put on them, with
a little grated nutmeg, pepper and ſalt, roll them up very
tight and lay them in a pewter diſh, pour over them half
a pint of good gravy made of bones, put half a pound of
butter over it, make a light paſte, and lay it round the
diſh, roll the lid half an inch thick and lay it on.-Make
a beef olive pie the ſame way.
A favoury Veal Pie.
Cut a loin of veal into fteaks, ſeaſon it with beaten
mace, nutmeg, pepper, and falt: lay the meat in your
diſh, with ſweetbreads ſeaſoned with the meat, and the
yolks of fix hard eggs, a pint of oyſters, and half a pint
of good gravy; lay round your diſh a good puff paſte,
half an inch thick, and cover it with a lid the ſame
thickneſs, bake it in a quick oven an hour and a quarter ;
when you take it out of the oven, cut off the lid : then
cut the lid in eight or ten pieces, and ſtick it round the
inſide of the rim, cover the meat with llices of lemon,
and ſerve it up.
To make a cold Paſte for Diſb .Pies.
Take a pound of fine-flour, rub into it half a pound
of butter, beat the yolks of two eggs, put them into as
much water as will make it a ſtiff paſte, roll it out, then
put your butter on in thin pieces, duſt it with flour, roll
it up tight, when you have done it fo for three times,
roll it out pretty thin, and bake it in a quick oven.
-To make Paſte for Cuffards.
Put half a pound of butter in a pan of water, take two
pounds of flour, when your butter boils pour it on your
flour, with as much wat as will make it into a good
paſte, work it well, and when it has cooled a little, raiſe
your cuſtard, put a paper round the inſide of them,
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116
THE EXPERIENCED
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when they are half baked fill them.-When you make any
kind of dripping paſte, boil it four or five minutes in a
good quantity of water, to take the ſtrength off it ; when
you make a cold cruſt with ſuet, ſhred it fine ;, pour part
of it into the flour, then make it into a paſte, and roll it
out as before, only ſtrew in it ſuet inſtead of butter.
To make favoury Patties.
Take one pound of the inſide of a cold loin of veal,
or the ſame quantity of cold fowl, that has been either
boiled or roaſted, a quarter of a pound of beef luet,
chop them as ſmall as poſſible, with fix or eight ſprigs of
parſley, feaſon them well with half a nutmeg grated fine,
pepper and ſalt, put them in a toffing-pan, with half a
pint of veal gravy, thicken the gravy with a little flour
and butter, and two ſpoonfuls of cream, and ſhake them
over the fire two. minutes, and fill your parties. You
muſt make your patties thus : raiſe them of an oval form,
and bake them as for cuſtards, cut fome long narrow bits
of pafte, and bake them on a duſting box, but not to go
round; they are for handles; fill your patties when quite
hot with the meat, then ſet your handles acroſs the pat-
ties; they will look like baſkets if you have nicely pinch-
ed the walls of the patties when you raiſed them, five
will be a diſh; you may make them with ſugar and cur-
rants inſtead of parſley.
Fried Patties.
Cut half a pound of a leg of veal very ſmall, with fix
oyſters, put the liquor of the oyſters to the crumbs of a
penny loaf, mix them together with a little falt, put it in
a toſſing-pan, with a quarter of a pound of butter, and
keep ſtirring it for three or four minutes over the fire,
then make a good puff paſte, roll it out, and cut it in
little bits about the ſize of a crown-piece, ſome round,
ſquare, and three cornered, put a little of the meat upon
them, and lay a lid on them, turn up the edges as you
would a paſty, to keep in the gravy, fry them in a pan-
ful of hog's lard ; they are a pretty corner diſh for dinner
ENGLISH HOUSEKEEPER. 117
or ſupper. If you want them for garniſh to a cod's head,
put in only oyſters; they are very pretty for a calf's
hcad haſh.
Sweet Patties.
Take the meat of a boiled calf's foot, two large apples,
and one ounce of candied
orange, chop them
very ſmall,
grate half a nutmeg, mix them with the yolk of an egg,
a ſpoonful of French brandy, and a quarter of a pound of
currants clean waſhed and dried ; make a good puff paſte
roll it in different ſhapes, as the fried ones, and fill them
the ſame way; you may either bake or fry them.-They
are a pretty fide diſh for ſupper.
Common Patties.
Take the kidney part of a very fat loin of veal, chop
the kidney, veal, and fat very ſmall all together, ſeaſon
it with mace, pepper, and ſalt, to your taſte, raiſe little
patties the ſize of a tea-cup, fill them with the meat, put
thin lids on them, bake them very criſp; five is enough
for a fide diſh.
To make
fine Patties.
· Slice either turkey, houſe-lamb, or chicken, with an
equal quantity of the fat of lamb, loin of veal, or the in-
fide of a furloin of beef, a little parſley, thyme, and le-
mon peel ſhred, put it all in a marble mortar, and pound
it very fipe, ſeaſon it with white pepper and ſalt, then
make a fine puff paſte, roll it out in thin ſquare ſheets,
put the forcemeat in the middle, cover it over, cloſe them
all round, and the paſte even. Juſt before they go into
the oven waſh them over with the yolk of an egg, and
bake them-twenty minutes in a quick oven, have ready
a little white gravy, ſeaſoned with pepper, falt, and a lit-
tle fhalot, thickened up with a little cream or butter :
as ſoon as the patties come out of the oven, make a hole
in the top, and pour in ſome gravy, you muſt take care
not to put too much gravy in for fear of its running out
at the ſides, and ſpoiling the patties.
a
118
THE EXPERIENCED
a
To make common Fritters.
Take half a pint of ale and two eggs, beat in as much
flour as will make it rather thicker than a common pud-
ding, with nutmeg and ſugar to your taſte, let it ſtand
three or four minutes to riſe, then drop them with a
ſpoon into a pan of boiling lard, fry them a light brown,
drain them on a fieve, ſerve them up with ſugar grated
over them, and wine fauce in a boat.
To make Apple Fritters.
Pare the largeſt baking apples you can get, take out
the core with an apple ſcraper, cut them in round ſlices,
and dip them in batter, made as for common fritters, fry
them criſp, ſerve them up with ſugar grated over them,
and wine ſauce in a boat. They are proper for a fide
diſh for ſupper.
To make Clary Fritters.
Beat two eggs exceeding well, with one ſpoonful of
cream, one of ratafia water, one ounce of loaf fugar,
and two ſpoonfuls of flour, grate in half a nutmeg, have
ready waſhed and dried clary leaves, dip them in the
batter, and fry them a nice brown : ſerve them up
with
quarters of Seville oranges laid round them and good
melted butter in a boat.
a
To make Raſpberry Fritters.
Grate two Naple's biſcuits, pour over them half a
gill of boiling cream : when it is almoſt cold, beat the
yolks of four eggs to a ſtrong froth, beat the biſcuits a
little, then beat both together exceedingly well, pour to it
two ounces of fugar, and as much juice of raſpberry as
will make it a pretty pink colour, and give it a proper
ſharpneſs, drop them into a pan of boiling lard, the ſize
of a walnut : when you diſh them up, ſtick bits of citron
in fome, and blanched almonds cut length-ways in others ;
lay round them green and yellow ſweetmeats, and ſerve
them up.-They are a pretty corner diſh for either dinner
or ſupper.
ENGLISH HOUSEKEEPER.
119
a
a
a
a
To make Tanſey Fritters.
Take the crumbs of a penny loaf, pour on it half a
pint of boiling milk, let it ſtand an hour, then put in as
much juice of tanſey as will give it a flavour, but not to
make it bitter, then make it a pretty green with the juice
of fpinage, put to it a ſpoonful of ratafia water, or brandy,
ſwecten it to your taſte, grate the rind of half a lemon,
beat the yolks of four eggs, mix them all together, put
them in a toffing-pan, with four ounces of butter, ſtir it
over a flow fire til it is quite thick, take it off, and let it
ſtand two or three hours, then drop them into a panful
of boiling lard ; a ſpoonful is enough for a fritter ; ferve
them up with ſlices of orange round them, grate ſugar
over them, and with ſauce in a boat.
To make Plum Fritters with Rice.
Grate the crumb of a penny loaf, pour over it a pint
of boiling cream, or good milk, let it ſtand four or five
hours, then beat it exceedingly fine, put to it the yolks
of five eggs, four ounces of lugar, and a nutmeg grated,
beat them well together, and fry them in hog's lard;
drain them on a fieve, and ſerve them up with wine ſauce
under them.
N. B. You may put currants in if you pleaſe.
To make Water Fritters.
Take a quart of water, five or fix ſpoonfuls of flour,
(the batter muſt be very thick) and a little ſalt, mix all
theſe together, and beat the yolks and whites of eight
eggs with a little brandy, then ſtrain then through a ",
hair fieve, and put them to the other things; the longer
they ftand before you fry them the better ; juſt before you
fry them, melt about half a pound of butter very thick,
and beat it well in; you muſt not turn them, and take
care not to burn them : the beſt thing to fry them in
is fine lard.
:
To make French Bances.
Take half a pint of water, a bit of lemon peel, a bit of
120
THE EXPERIENCED.
butter the bignets of a walnut, a little orange flower water;
let theſe boil three or four minutes; then take out the
lemon peel, and add to it a pint of flour, keep the water
boiling and ſtirring all the while till it is ſtiff, then take
it off the fire, and put in fix eggs, leaving out the whites
of three; beat theſe well for about half an hour, till
they come to a ſtiff paſte, drop them into a pan of boil-
ing lard with a tea-ſpoon; if they are of a right lightneſs
they will be very nice ; keep ſhaking the pan all the time
till they are of a light brown. A large diſh will take fix
or ſeven minutes boiling; when done enough, put them
into a diſh that will drain them, fet them by the fire,
and ſtrew fine ſugar over them.
To make German Puffs.
Put half a pint of good milk into a toſſing-pan, and
dredge in it flour till it is as thick as haſty pudding, keep
ſtirring it over a flow fire, till it is all of a lump, then put
it in a marble mortar; when it is cold put to it the yolks
of three eggs, four ounces of ſugar, a ſpoonful of roſe
water; grate a little nutmeg, and the rind of half a le-
mon, beat them together an hour or more, when it
looks light and bright, drop them into a pan of boiling
lard with a tea-ſpoon, the fize of a large nutmeg, they
will riſe, and look like a large yellow plum if they
are well beat; as you fry them, lay them on a fieve to
drain, grate ſugar round your diſh, and ſerve them up
with ſack or ſauce. It is a proper corner diſh for dinner
or ſupper.
To make Gofers.
Beat three eggs well, with three ſpoonfuls of flour and
a little falt, then mix them with a pint of milk, an ounce
of ſugar, and half a nutmeg grated, beat them well to-
gether, then make your gofer tongs hot, rub them with
freſh butter, fill the bottom part of your tongs, and clap
the top up, then turn them, and when a fine brown on
both ſides, put them in a diſh, and pour white wine
ſauce over them; five is enough for a difh; do not lay
a
ENGLISH HOUSEKEEPER.
121
them one upon another, it will make them foft.--You
1 ay put in currants if you pleaſe.
To make Wafer Pancakes.
Beat four .eggs well, with two ſpoonfuls of fine flour,
and two of cream, one ounce of loaf fugar, beat and fift-
ed; half a nutmeg grated, put a little cold butter in a
clean cloth, and rub your pan well with it, pour in your
batter, and make it as thin as a wafer, fry only one
fide, put them on a diſh, and grate ſugar betwixt every
pancake, and ſend them hot to the table.
To make Cream Pancakes.
Take the yolks of two. eggs, mix them with half a pint
of good cream, two ounces of ſugar, rub your pan with
,
lard, and fry them as thin as poffible ; grate ſugar over
them, and ſerve them up hot.
To make Clary Pancakes.
Beat three eggs with three ſpoonfuls of fine flour, and
a little falt, exceeding well, mix them with a pint of milk,
and put lard into your pan ; when it is hot, put in your
batter as thin as poffible then lay in your clary leaves,
and
pour a little more batter thin over them; fry them a
fine brown, and ſerve them
up.
.
To make Batter Pancakes.
Beat three eggs with a pound of flour very well, put
to it a pint of milk, and a little falt, fry them in lard or
a
butter, grate ſugar over them, cut them in quarters, and
Serve them up
To make fine Pancakes.
Take a pint of cream, eight eggs (leave out two of
the whites) three ſpoonfuls of fack or orange flower water,
a little ſugar, if it be agreeable, a grated nutmeg; the
butter and cream muſt be melted over the fire: mix all,
together, with three ſpoonfuls of four ; butter the fry.
G
122
THE EXPERIENCED
ing pan
for the firſt, let them run as thin as you can in
the pan, fry them quick, and ſend them up hot.
To make Tanſey Pancakes.
Beat four eggs, and put to them half a pint of
cream, four ſpoonfuls of flour, and two of fine ſugar,
beat them a quarter of an hour, then put in one fpoonful
of the juice of tanſey, and two of the juice of ſpinage,
with a little grated nutmeg, beat all together, and fry
them in freſh butter : garniſh them with quarters of Se-
ville oranges, grate double refined ſugar over them, and
ſend them up hot.
To make a pink coloured Pancake.
Boil a large beet root tender, and beat it fine in a
marble mortar, then add the yolks of four eggs, two
ſpoonfuls of flour, and three ſpoonfuls of good cream,
ſweeten it to your taſte, grate in half a nutmeg, and put
in a glaſs of brandy; beat them all together half an hour,
fry them in butter, and garnish them with
meats, preſerved apricots, or green ſprigs of myrtle.--It
is a pretty corner diſh for either dinner or ſupper.
green ſweet-
CHAPTER VI.
Obſervations on Puddings.
BRI
READ and cuſtard puddings require time and a mở
derate oven, that will raiſe and not burn them : batter
and rice puddings a quick oven, and always butter the
pan or diſh before you pour the pudding in; when you
boil a pudding, take great care your cloth is very clean,
dip it in boiling water, and flour it well, and give your
cloth a ſhake ; if,
f, you boil it in a baſon butter it and boil
it in plenty of water, and turn it often, and do not cover
the pan ; when enough take it up in the balon, let it
{tand a few minutes to cool, then untie the ſtring, wrap
ENGLISH HOUSEKEEPER.
123.
>
the cloth round the baſon, lay your diſh over it and turn
the pudding out, and take the baſon and cloth off very
carefully, for very often a light pudding is broke in turn-
ing out.
A Hunting Pudding:
Boil the ſkins of two lenons very tender, and beat
them very fine, beat half a pound of almonds in roſe
water and a pound of ſugar very fine, melt half a pound
of butter, and let it ſtand till quite cold; beat the yolks
of eight eggs, and the whites of four, mix them, and
beat them all together, with a little orange flower water,
and bake it in an oven,
To make a baked Almond Pudding,
Beat eight eggs, and mix them with a pint of good
cream, and a pound of flour, beat them well together, and
put to them a pound of beef fuet, chopped very fine, a
pound of currants well cleaned, half a pound of jar raiſins,
ftoned and chopped imall, a quarter of a pound of pow.
dered ſugar, two ounces of candied citron, the fame of
candied orange cut ſmall, grate a large nutmeg, and mix
all well together, with half a gill of brandy, put it in ą
cloth, and tie it up cloſe, it will take four hours boiling.
To make a baked Apple Pudding.
Half a pound of apples well" boiled and pounded, half
a pound of butter beaten to a cream, and mixed with the
apples before they are cold, and fix eggs with the whitos,
well beaten and ſtrained, half a pound of ſugar, pounded
and fifted, the rinds of two lemons, well boiled and
beaten, ſift the peel into clean water twice in the boiling,
put a thin cruſt in the bottom and rims of
your
diſh.
Half an hour will bake it.
A boiled Cuſtard Puddinge
Boil a ſtick or two of cinnamon in a quart of thin
cream, with a quarter of a pound of ſugar, when it is
cold put in the yolks of fix eggs well beat, and mix thein
3
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124
THE EXPERIENCED
together ; ſet it over a flow fire, and ſtir it round one
way, till it grows pretty thick, but do not let'it boil, take
it off, and let it ſtand till it be quite cold, butter a cloth
very well, and dredge it with flour, put in your cuſtard,
and tie it up very cloſe ; it will take three quarters of an
hour boiling ; when you take it up, put it in a round
baſon to cool a little, then untie the cloth, and lay the
ifh on the bowl, and turn it upfide down; be careful
how you take off the cloth, for a very little will break
the pudding ; grate over it a little fugar: for fauce, white
wine thickened with flour and butter put in the diſh.
A Lemon Pudding
Blanch and beat eight ounces of Jordan-almonds,
with orange flower water, add to them half a pound of
cold butter, the yolks of ten eggs, the juice of a large
lemon, half the rind grated fine, work them in a marble
mortar, or wooden baton, till they look white and light,
lay a good puff paſte pretty thin in the bottom of a chi-
na dith, and pour in your pudding ; "it will take halfian
hour baking.
To make a Lemon Pudding a ſecond way.
Grate the rinds of four lemons, and the juice of two
or three, as they are in ſize, then take two biſcuits grat-
ed, three quarters of a pound of boiled butter, with half
a pound of ſugar diffolved in the yolks of twelve eggs
and four whites well beat, with a little falt, and a
quarter of a nutmeg grated; mix all together very well,
and put it into a difh , put a nice paſte round the edge
before it goes into the oven. Half an hour will
bake it.
To make a Lemon Pudding a third way.
.
Take a pound of flour well dried and fifted, a pound
of fine ſugar beat and fifted : the rind of a lemon
grated, twelve eggs, the yolks beat a little by themſelves,
and the whites beat till they are all froth, then gently
mix all together, put it in a pan, and bakeriti juſt half
**
2
an hour,
ENGLISH HOUSEKEEPER.
195
A ground Rice Pudding.
Boil four ounces of ground rice in water till it be foft,
then beat the yolks of four eggs, and put to them a pint
of cream, four ounces of ſugar, and a quarter of a pound
of butter, mix them all well together.
An Orange Pudding.
Boil the rind of a Seville orange very ſoft, beat it in a
marble mortar, with the juice, put to it two Naples' bil-
cuits, grated very fine, half a pound of butter, a quarter
of a pound of ſugar, and the yolks of fix eggs, mix them
well together, lay a good puff paſte round the edge of
your china dilh, bake it in a gentle oven half an hour;
you may make a lemon pudding the ſame way, by putting
in a lemon inſtead of the orange.
To make an Orange Pudding another way.
.
Take the rinds of ſix oranges, boil them till they are
tender, changing the water as often as you find it bitter,
cut them very fine, then.pound and fift three quarters of
a. pound of loat, ſugar, walh very well three quarters of a
pound, of butter, then take twelve eggs, leaving four of
the whites out; mix all well together, butter the bottom
of the diſh well, and make a rich cruſt, which muſt be
put at the bottom. Bake it nicely; it muſt not be to
brown.
a
a
Calf's Foot Pudding
Boil a gang of calf's feet, take the meat from the bones,
and chop it exceeding fine, put, to it the crumb of a
penny, loaf, a, pound of beef luet Ihred very finall, half
a pint of cream, eight: eggs, a pound of currants well
cleaned, four ounces of citron cut ſmall, two ounces of
candied orange cut like ſtraws, a large nutmeg grated,
and a large glaſs of brandy, mix them all very well to-
gether, butter your cloth, and duſt it with flour, tie it
cloſe
up, boil it three hours; when you take the pudding
up, it is beſt to put it in a bowl that will juſt hold it, and
GS
126
THE EXPERIENCED
let it ſtand a quarter
of an hour before you turn it out,-
lay your
dilla
upon
the
top
of the baſon, and turn it up-
fide down.
a
.
Absiled Rice Pudding.
Boil a quarter of a pound of rice in water till it be foft,
anıi put it in a hair ſieve to drain; beat it in a marble
mortar, with the yolks of five eggs, a quarter of a pound
of bụtier, the fame of ſugar, grate a ſmall nutmeg, and
the rind of halt a lemon, work them well together for
half an hour, then put in half a pound of currants well
a
waſhed and cleaned, mix them well together, butter your
cloth and tie it up, boil it an hour, and ſerve it up with
white wine fauce.
Bread Pudding
Take the crunb of a penny loaf, and pour on it a
pint of good milk boiling hot, when it is cold, beat it
very fine, with two cunces of butter, and ſugar to your
palate, grate half a nutmeg in it, beat it up with four
eggs, and put them in, and beat all together, near half
an hour, tie it in a cloth, and hoil it an hour ; you may
put in half a pound of currants for a change, and pour over
it white wine ſauce.
To make a boiled Bread Pudding a ſecond way.
Take the inſide of a penny loaf, grate it fine, add to it
two ounces of butter, take a pint and a half of milk,
with a ſtick of cinnamon; boil it, and pour
it over the
bread, and cover it cloſe till it is cold, then take fix eggs
beat up very well with roſe water, mix them all well to-
gether, ſweeten it to your taſte, and boil it one hour.
To make a Nice Pudding.
Boil half a pint of milk with a bit of cinnamon, four
eggs, with the whites well beaten : the rind of a lemon
grated, half a pound of fuet chopped fine, as much bread
as will do : pour your milk on the bread and ſuet, keep
mixing it till cold, then put in the lemon peel, eggs, a
a
I
ENGLISH HOUSEKEEPER.
127
little ſugar, and ſome nutmeg grated fine. Either bake.
or boil it, as you
think
proper.
To make a Plain Pudding.
Beat the yolks and whites of three eg rong with two
large ſpoonfuls of flour, a little falt, and half a pint of
god milk or cream, make it the thicknets of pancake
batter, and beat all very well together. Half an hour
will boil it.
To make a Sippet Pudding.
Cut a penny loaf as thin as poſſible, put a layer of
bread in the bottom of a pewter diih, then ſtrew over it
a layer of marrow or beef fuet, a handful of currants,
then lay a layer of bread, and ſo on, till you fill your diſh,
as the firſt lay; let the marșow or ſuet and currants be
at the top, beat four eggs, and mix then with a quart
of cream, a quarter of a pound of ſugar, and a large
nutmeg grated, pour it on your diſh, and bake it in a mon,
derate oven ; when it comes out of the oven, pour over
it white wine ſauce,
An Apricot Pudding,
Take twelve large apricots, pare them, and give them
a ſcald in water, till they are ſoft, then take out the ſtones,
grate the crumb of a penny loaf, and pour on it a pint of
cream boiling hot, let it ſtand till half cold, then add a
quarter of a pound of ſugar, and the yolks of four eggs,
mix all together with a glaſs of Madeira wine, pour it in
a diſh, with a thin puff paſte round, bake it half an hour
in a moderate oven.
A Tranſparent Pudding.
Beat eight eggs very well, and put them in a pan,
with half a pound of butter, and the ſame weight of loaf
ſugar, beat fine, a little grated nutmeg, ſet it on the fire,
and keep ſtirring it till it thickens like buttered eggs, then
put it in a baſon to cool, roll a rich puff paſte very thin,
lay it round the edge of a china dilh, then pour in the
G 4
128
THE EXPERIENCED
ܪ.
a
pudding, and bake it in a 'moderate oven half an hour,
it will cut light and clear. It is a pretty pudding for a
corner for dinner, and a middle for fupper.
A Vermicelli Pudding,
Boil four ounces of vermicelli in'a pint of new milk
till it is ſoft, with a ſtick or two of cinnamon, then put
in half a pint of thick cream, a quarter of a pound of
Latter, a quarter of a pound of ſugar, and the yolks
of four beaten eggs.--Bake it in an earthen diſh without
a paſte.
A red Sago Pudding.
Take two ounces of fago, boil it in water with a ſtick
of cinnanion, till it be quite foft and thick, let it ſtand till
quite cold ; in the mean time grate the crumb of a half-
penny loaf, and pour over it a large glaſs of red winez.
chop four ounces of marrow, and half
a pound of Tugary
and the yolks of four beaten eggs, beat them all together
for a quarter of an hours. lay a puff paſte round your
diſh, and ſend it to the oven ; when it comes back ftiek
it over with blanched almonds cut the long way, and bits
of citron cut the fame, ſend it to table,
A boiled Tanſey. Pudding-
Grate four Naples' biſcuits, put as much cream boiling
hót as will wet them, beat the yolks of four' eggs, haver
ready a few chopped tanſey leaves, with as raueh ſpinage
as will make it a pretty green, be careful you do nory
put too much tanſey in it, it will make it bitter, mix
all together when the cream is cold with a little fugar,
and fet it over a ſlow fire till it grows thick, then take it
off, and when cold put it in a cloth, well buttered and
floured, tie it up clofe, and let it boil three quarters of
an hour, take it up in a baſon, and let it ſtand one quara-
ter, then turn it carefully out, and put white wine ſauce
round it.
A Tanſey Pudding with Almonds.
Blanch four ounces of almonds, and beat them very
ENGLISH HOUSEKEEPER. 129
;
up, ſtick
fine, with roſe water, flice a French roll very thin, put
on a pint of cream boiling hot, beat four eggs very well,
and mix with the eggs when beaten a little fugar, and
grated nutmeg, a glafs of brandy, a little juice of tanſey,
and the juice of fpinage to make it green, put all the in-
gredients into a ſtew-pan, with a quarter of a pound of
butter, and give it a gentle boil ; you may either boil it
er bake it in a dithi, either with a cruſt or writing paper.,
A Tanfey Pudding of ground Rice.
Boil fx ounces of ground rice in a quart of good milk,
till it is foft ; then put in half a pound of butter, with ſix
eggs very well beat, and ſugar and rofe water, to make it
palatable : beat ſome ſpinage in a mortar, with a few
leaves of tanſey, ſqueeze out the juice through a cloth,
and put it in ; mix all well together, cover your diſh with
writing paper well buttered, and pour it in three quar-
,
;
ters of an hour will bake it ; when
you
diſh it
it all over with a Seville or ſweet orange in half quarters.
A Sago Pudding another
way.
Boil two ounces of fago till it is quite thick in milk,
beat fix eggs, leaving out three of the whites, put to it
half a pint of cream, two ſpoonfuls of fack, nutmeg and
fugar to your taſte ; put a paſte round your dish.
Little Cifron Puddings.
Take halt a pint of cream, one ſpoonful of fine flour,
two ounces of ſugar, a little nutmeg, mix it all well to-
gether, with the yolks of three eggs, put it in tea-cups,
and ſtick in it two ounces of citron cut very thin, bake
them in a pretty quick oven, and turn them out upon a
china ditt. Five is enough for a lide dith.
A baked Tanſey Pudding.
Grate the crumb of a penny loaf, pour en it a pint of
boiling milk, with a quarter of a pound of butter in it,
let it ſtand till almoſt cold, then beat five eggs, and put
then in, with a quarter of a pound of ſugar, a large nut-
G 5
130
THE EXPERIENCED
2
meg grated, and a glaſs of brandy, ſtir them about, and
put them in a toffing-pan, with as much juice of ſpinage
as will green it, and a little tanſey chopped ſmall, ſtir it
about over a flow fire till it grows thick, butter a ſheet
of writing paper, and lay it in the bottom of a pewter
diſh, pin the corners of the paper, to make it ſtand one
inch above the diſh, to keep the pudding from ſpreading,
and let it ſtand three quarters of an hour in the oven ;
when baked, put the diſh over it you ſend it up in, and
turn it out upon it, take off the paper, ſtick it round with
a Seville orange cut in half quarters, ſtick one quarter
in the middle, and ſerve it up with wine fauce. It
will look as green as if it had not been baked, when
turned out.
A green Codling Pudding.
Green a quart of codlings as for a pie, rub them through
a hair fieve with the back of a wooden ſpoon, and as
much of the juice of beets as will green your pudding,
put in the crumbs of a penny loaf, half a pound of butter,
and three eggs well beaten ; beat them all together, with
half a pound of ſugar, and two ſpoonfuls of cider ; lay
a good paſte round the rim of the diſh, and pour it in.
Half an hour will bake it.
.
a
To make a common Rice Pudding.
Waſh half a pound of rice, put to it three pints of good
milk, mix it well with a quarter of a pound of butter, a
ſtick or two of cinnamon beaten fine, half a nutmeg
grated, one egg well beat, a little falt and ſugar to your
taſte. One hour and a half will bake it in a quick oven;
when it comes out take off the top, and put the pudding
in breakfaſt cups, turn them into a hot diſh, like little
puddings, and ſerve it up.
A Marrow Pudding.
Pour on the crumbs of a penny loaf pint of cream,
boiling hot, cut a pound of beef marrow very thin, beat
four eggs very well, then add a glass of brandy, with fu-
ENGLISH HOUSEKEEPER. 131.
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7
gar and nutmeg to your taſte, and mix them all well up
together ; you may either boil or bake it, three quarters
of an hour will do it ; cut two ounces of citron very thin,
and ſtick them all over it when you diſh it up.
Marrow Pudding a ſecond way.
Half boil four ounces of rice, ſhred half a pound of
marrow very fine, ſtone a quarter of a pound of raiſins,
chop them very ſmall, with two ounces of currants well
cleanſed, beat four eggs a quarter of an hour, mix it all
together, with a pint of good cream, a ſpoonful of brandy,
ſugar and nutmeg to your taſte : you may either bake it,
or put it in hog's ſkins.
Marrow Pudding a third way. .
· Blanch half a pound of almonds, put them in cold
water all night, the next day beat them in a marble mor-
tar very fine, with orange flower or roſe water, take the
crumb of a penny loaf, and pour on it a pint of boiling
cream; whilſt the cream is cooling, beat the yolks of
four eggs and two whites a quarter of an hour, and a
little fugar, and grated nutmeg to your palate, have ready
ſhred the marrow of two bones, and mix them all well
together, with a little candied orange cut ſmall : this is
uſually made to fill in ſkins, but it is a good baked pud-
ding: if you put it in ſkins, do not fill them too full, for
it will fwell, but boil them gently.
White Pudding in Skins.
Waſh half a pound of rice in warm water, boil it in
milk till it is foft, put it in a fieve to drain, blanch and
beat half a pound of Jordan almonds very fine with rofe
water, waſh and dry a pound of currants, then cut in
ſmall bits a pound of hog's lard, take fix eggs and beat
them well, half a pound of ſugar, a large nutmeg grated,
a ſtick of cinnamon, a little mace, and a little falt,
mix them very well together, fill your ſkins and boil
them.
:
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G 6 -
157
THE EXPERIENCED
!
To make a Quaking Pudding.
Boil a quart of cream, and let it ſtand till almoft cold,
then beat four eggs a full quarter of an hour, with a
fpoonful and a half of flour, then mix them with your
cream, add ſugar and nutmeg to your palate, tie it clofe
up in a cloth well buttered, and let it boil an hour, and
turn it carefully out.
Te make a Quaking Pudding a ſecond way.
Take a pint of good cream, the yolks of ten eggs and
fix whites, beat them very well, and run them through a
fine feve; then take two heaped ſpoonfuls of flour, and
a ſpoonful or two of cream, beat it with the flour till it
is ſmooth, and mix all together, and tie it cloſe up in a
diſh or baſon well rubbed with butter and dredged with
flour ; the water muſt boil when you put in the pudding.
One hour will boil it ; ferve it up with wine fauce in a
boat.
A Yorkſhire Pudding to bake under Meat.
Beat four eggs, with four large ſpoonfuls of fine flour,
and a little falt, for a quarter of an hour, put to them
one quart and a half of milk, mix them well together,
then butter a dripping-pan, and fet it under beef, mutton,
or a loin of veal when roafting, and when it is brown
cut it in ſquare pieces, and turn it over ; when well
browned on the under-ſide, fend it to table on a diſh.
You may mix a boiled pudding the ſame way.
A boiled Milk Pudding.
Pour a pint of new milk boiling hot on three fpoonfuls.
of fine flour, beat the flour and milk for half an hour,
then
put
in three eggs, and beat it a little longet, grate
in half a tea-fpoonful of ginger, dip the cloth in boiling
water, butter it well, and flour it, put in the pudding,
and tie it cloſe up, and boil it an hour ; it requires great
care when you turn it out ; pour over it thick melted
butter.
a
ENGLISH HOUSEKEEPER.
133
Herb Pudding
>
Of ſpinage, beets, parſley, and leeks, take each a
handful, waſh them, and give them a ſcald in boiling
water, then ſhred them very fine, have ready a quart of
groats ſteeped in warm water half an hour, and a pound
of hog's lard cut in little bits, three large onions chopped
ſmall, and three fage leaves hacked fine, put in it a little
falt, mix all well together, and tie it cloſe up ; it well
require to be taken up in boiling, to flacken the ſtring
a little.
a
a
To make a ram Pudding.
Take a middling white yam, and either boil or roaſt
it, then pare off the ſkin and pound it very fine, with
three quarters of a pound of butter, half a pound of fugar,
a little mace, cinnamon, and twelve eggs, leaving out
half the whites, beat them with a little rofe water. You
may put in a little citron cut ſmall, if you like it, and
bake it nicely.
Gooſeberry Pudding.
Scald half a pint of green gooſeberries in water, till
they are ſoft, put them into a fieve to drain, when cold
work them through a hair ſieve with the back of a clean
wooden ſpoon, add to them half a pound of ſugar, and
the ſame of butter, four ounces of Naples' biſcuits, beat
fix eggs very well, then mix all together, and beat them
a quarter of an hour, pour it in an earthen diſh' without
palte ; half an hour will bake it.
To make Raſpberry Dumplings.
Make a good cold paſte, roll it a quarter of an inch
thick, and {pread over it raſpberry jam to your own likings
roll it up, and boil it in a cloth one hour at leaſt, take
it up, and cut it in five ſlices, and lay one in the middle
and the other four round it, pour a little good melted
butter in the dish, and grate fine ſugar round the edge
of the dish. It is proper for a corner
or fide for dinner.
134
THE EXPERIENCED
.
To make Damfon Dumplings.
Make a good hot paſte cruft, roll it pretty thin, lay
it in a baſon, and put in what quantity of damſons you
think proper, wet the edge of the paſte, and cloſe it up, ,
boil it in a cloth one hour, and ſend it up whole ; pour
over it meited butter, and grate ſugar round the edge of
the dilh.-Note, you may make any kind of preſerved
fruit the ſame way.
To make Apple Dumplings.
Pare your apples, take out the core with an apple
fcraper, fill the hole with quince or orange marmalade,
of ſugar, which ſuits you, then take a piece of cold paſte,
and inake a hole in it, as if you was going to make a
pie, lay in your apple, and put in another piece of paſte
in the ſame form, and cloſe it round the ſide of your ap-
ple, it is much better than gathering it in a lump at
one end, tie it in a cloth, and boil it three quarters of
an hour; pour melted butter over them, and ſerve them
up : five is enough for a diſh.
To make a Sparrow Dumpling.
Mix half a pint of good milk, with three eggs, a little
falt, and as much flour as will make it a thick batter,
put a lump of butter rolled in pepper and falt in every
1parrow, mix them in the batter, and tie them in a cloth,
boil them one hour and a half, pour melted butter over
them, and ſerve them up.
To make a Barm Pudding.
Take a pound of flour, mix a ſpoonful of barm in it
with a little falt, and make it into a light paſte with
warm water, let it lie one hour then make it up into
round balls, and tie them up in little nets, and
put
them
in a pan of boiling water, do not cover thein, it will make
them ſad, nor do not let them boil fo faſt as to let the
water boil over them, turn them when they have been in
fix or ſeven minutes, and they will raiſe through the
a
ENGLISH HOUSEKEEPER. 135
a
net and look like diamonds : twenty minutes will boil
them ; ſerve them up, and pour ſweet ſauce over them.
To make a Hanover Cake or Pudding.
Take half a pound of almonds blanched and beat fine,
with a little roſe water, half a pound of fine ſugar, pound-
ed and fifted, fifteen eggs, leaving out half the whites,
the rind of a lemon grated very fine; put a few alınonds
in the mortar at a tiine, and put in by degrees about a
tea-cupful of role water ; keep throwing in the fugar;
when you have done the almonds and ſugar together, a
little at a time till they are all uſed up, then put it into
your pan with the eggs; beat them very well together.
Half an hour will bake it: it muſt be a light brown.
а
PART II.
a
WHEN
CHAPTER VII.
Obſervations on making Decorations for a Table.
you ſpin a filver web for a deſſert, always take
particular care your fire is clear, and a pan of water
upon the fire to keep the heat from your face and ſto.
mach, for fear the heat ſhould make you faint ; you muſt
not ſpin it before the kitchen fire, for the ſmaller the
grate is, ſo that the fire be clear and hot, the better able ,
you will be to fit a long time before it ; for if you fpin
a whole deſſert, you will be ſeveral hours in fpinning it;
be ſure to have a tin box to put every baſket in as you
ſpin them, and cover them from the air, and keep them
warm until you have done the whole, as your receipt
directs you.
If you ſpin a gold web, take care your chafing diſh is
'burnt clear before you ſet it upon the table where your
mould is ; ſet your ladle on the fire, and keep ſtirring
it with a wooden ſkewer till it juſt boils, then let it cool
136
THE EXPERIENCED
a
a
a little, for it will not fpin when it is boiling hot, and it
it grows cold it is equally as bad; but as it cools on the
ſides of your ladle, dip the point of your knife in, and
begin to ſpin round your mould as long as it will draw,
then heat it again; the only art is to keep it of a proper
heat, and it will draw out like a fine thread, and of a
gold colour ; it is a great fault to put in too much fugas
at a time, for often heating takes the moiſture out of
the ſugar, and burns it; therefore the beſt way is ta put.
in a little at a time, and clean out your ladle.
When you make a hen or bird's neſt, let part of your
jelly be ſet in your bowl before you put on flummery or
ſtraw, for if your jelly is warm they will ſettle to the bote
tom, and mix together.
If it be a fifh-pond, or a tranſparent pudding, put in
your jelly at three different times, to make your fiſh or
fruit keep at a proper diſtance one from another, and be
ſure your jelly is very clear and ſtiff, or it will not ſhow
the figures, nor keep whole; when you turn them out,
dip your bafon in warm water, as your receipt directs,
then turn your
diſh
or falver
upon
the
top
of
your baſon,
and turn your bafon upfide down.
When you make flummery, always obſerve to have it
pretty thick, and your moulds wet in cold water before
you put in your flummery, or your jelly will fettle to the
bottom, and the cream ſwim at the top, ſo that it will
look to be of two different colours.
If you make cuftards, do not let them boil after the
yolks are in, but ſtir them all one way, and keep them of
a good heat till they are thick enough, and the rawnefs.
of the eggs is gone off.
When you make whips or fyllabubs, raiſe your froth
with a chocolate mill, and lay it upon a lieve to drain, it
will be much prettier, and will lie upon your glaſſes with-
out mixing with your wine, or running down the fides
of your glaſſes; and when you have made any of the
beforementioned things, keep them in a cool, airy place,
for a clofe place will give them a baet taite, and toor
ſpoil them.
a
ENGLISH HOUSEKEEPER.
197
a
To ſpin a Silver Web for covering Sweetmeats.
Take a quarter of a pound of treble refined ſugar;
in one lumpy and fer it before a moderate fire on the
middle of a filver ſalver, or pewter plate, ſet it a little
a flant, and when it begins to run like clear water to the
edge of the plate or ſalver, have ready a tin cover; or.
china bowl fet op: a ſtool, with the mouth downward,
cloſe to the fugar, that it may not cool by carrying toos
far, then take a clean knife, and take up as much of the
ſyrup as the point of thie knife will hold, and a fine
thread will come from the point which you must draw
as quick as poflible backwards and forwards, and alſo
round the mould,, as long as it will ſpin from the knife ;
be very careful you do not drop the ſyrup, on the web, if
you do it will ſpoil it, then dip your knife into the ſyrup
again, and take up more, and ſo keep ſpinning till your
.
fugar is done, or your web is thick enough, be ſure
you do not let the knife touch the lump on the plate
that is not melted; it will inakes it brittle, and not ſpin
at all; if your ſugar is ſpent before your web, is done,
put freſh lugar on a clean plate or fálver, and do not
ſpin from the fame pláte again, if you do not want the
/ web to cover the ſweetmeats immediately, ſet it in a
deep pewter diſh, and cover it with a tin cover, and lay
a cloth over it, to prevent the air from getting to it,,
and ſet it before the fire (it requires to be kept warın, or
it will fall;) when your dinner or ſupper is diſhed,
have ready a plate or diſh the ſize of your web, filled
with different coloured ſweetmeats, and ſet your web
over it. It is pretty for a middle, where the diſhes aro.
few, or corner, where the number is large.
Te ſpin a Gold Web foto covering Sweetmeats.
Beat four ounces of treble refined ſugar in a marble:
mortar, and fift it through a hair lieve, then put it in a
filver or braſs ladle, but ſilver makes the colour better,
ſet it over a chafing difh of charcoal that is burnt clear,
and ſet it on a table, and turn a tin cover or china bowk
uplide down upon the fame table, and when your ſugar
a
138
THE EXPERIENCED
is melted, it will be of a good colour, take your ladle off
the fire, and begin to ſpin it with a knife, the fame way
as the filver web; when the ſugar begins to cool and ſet,
put it over the fire to warm, and ſpin it as before, but do
not warm it too often, it will turn the ſugar a bad colour :
if you have not enough of ſugar, clean the ladle before
you put in more, and ſpin it, till your web is thick enough,
,
then take it off and ſet it over the ſweetmeats, as you
did the ſilver web.
a
To make Gum Pafte for Delfert Baſkets or Covers.
Take two ounces of gum dragon, ſteep it in a tea cup-
ful of cold water all night, the next morning have ready
a pound of treble refined ſugar, beat and lift it through
a filk ſieve, then mix your ſugar and gum together,
work it till it is white, and mix it with a paſte made of a
Marechalle powder, andcut it into ſuch devices as are moſt
agreeable to your fancy.
To make Artificial Flowers.
- Make paſte of divers colours, with gum dragon tho-
roughly ſteeped, and mingled with powder ſugar, and
beat the parte well in a marble mortar ; take prepared
cochineal for the red; gamboge for the yellow; indigo
and orris for the blue, and the juice of beet leaves for
the green, ſcaled over the fire to take away their crudity.
Shape the paſtes, thus ordered and rolled into thin pieces,
in the form of roſes, tulips, &c. by means of tin moulds,
or cut out with a knife point; finiſh the flowers all at
once, and dry them upon egg ſhells, or otherwiſe. Cut
different forts of leaves, in like manner, out of the geeen
paſté, to which you may give various figures, intermixed
among your flowers, and jaake the ſtalks with ſlips of
lemon peel; garniſh the tops of the pyramids of dried
fruits with thefe artificial flowers, or elſe a ſeparate nofe-
gay may be made of them for the middle of
your
deffert :-
or they may be laid in order in a baſket, or kind of cut
made of fine paſtry work or crackling cruſt, neatly cut
and dried for that purpoſe.
ENGLISH HOUSEKEEPER.
189'
To make a Deffert of Spun Sugar.
Spin two large webs, and turn one upon the other to
form a globe, and put in the inſide of them a few ſprigs
of ſmall flowers and myrtle, and ſpin a little more round
to bind them together, and ſet them covered cloſe up be-
fore the fire, then ſpin two more on a leſſer bowl, and
put in a ſprig of myrtle, and a few ſmall flowers, and
bind them as before, let them by, and ſpin two more
leſs than the laſt, and put in a few flowers, bind them
and ſet them by, then ſpin twelve couples on tea-cups of
three different ſizes in proportion to the globes, to re-
preſent baſkets, and bind them two and two as the globes
with ſpun fugar; fet the globes on a ſilver ſalver, one
upon another, the largeſt
at the bottom, and ſmalleſt at
the top; when you have fixed the globes, run two ſmall
wires through the middle of the largeſt globes, acroſs
each other; then take a large darning needle and filk,
and run it through the middle of the large baſket, croſs
it at the bottom, and bring it up to the top, and make a
loop to hang them on the wire, and do ſo with the reſt
of your baſkets, hang the largeſt baſkets on the wires,
then put two more wires a little ſhorter acroſs, through
the middle of the ſecond globes, and put the end of the
wires out betwixt the baſkets, and hang on the four mid-
dle ones, then run two more wires ſhorter than the laſt
through the middle of the top globes, and hang the bala
kets over the loweſt, ſtick a ſprig of myrtle on the top
of your globes, and ſet it on the middle of the table.-
Obſerve you do not put too much fugar down at a time
for a ſilver web, becauſe the ſugar will loſe its moiſture,
and run in lumps inſtead of drawing out ; nor too much
in the ladle, for the golden web will loſe its colour by
heating too often. You may make the baſkets a ſilver,
and the globes a gold colour, if you chooſe them.
It is a pretty deſſert for a grand table.
To make Calf's Foot Jelly.
of calf's feet well cleaned into a pan, with
fix quarts of water, and let them boil gently tillöreduced
a
Put a gang
140
THE EXPERIENCED
са
to two quarts, then take out the feet; ſcum off the fat
clean, and clear the jelly from the ſediment, beat the
whites of five eggs to a froth, then add one pint of Lif-
bon, Madeira, or any pale made wine;- if you choofe it,
then ſqueeze in the juice of three lemons: when your
ſtock is boiling, take three ſpoonfuls out, and keep ſtir-
ring it with your wine and eggs, to keep it from curdling;
therr add a little more ſtock, and ſtill keep ſtirring it;
and then put it in the pan, and ſweeten it with loaf
fugar, to your taſte : a glafs of French brandy will keep
the jelly from turning blue in ftofty air; put in the outer
rind of two lemons, and let it boil one minute all together;
and pour it into a flannel bag, and let it run into a baſon,
and keep pouring it back gently into the bag till it runs
clear and bright, then ſet your glaffes under the bag,
and cover them, leſt duſt gets in.-If you would have the
jelly for a fiſh-pond, tranſparent pudding, or hen's neſt,
to be turned out of the mould, boil: half a pound of
i inglafs in a pan of water, till' reduced to one quartz
and put into the ſtoek before it is refined.
To make: Savoung Jellys
Spread ſome ſlices of lean veal and ham in the bottom
of a ſtew-pan, with a carrot or turnip, or two or three
onions ; cover it, and let it ſweat on a flow fire, till it.
is as deep a brown as you would have it, then put to it.
a quart of very clear broth, ſome whole pepper, mace,
a very little iſinglaſs, and ſalt to your taſte ;; let this
boil ten minutes, then ſtrain it through a French ftrainery
ſcum off all the fat and put to it the whites of three, eggs,
růn it ſeveral times through a jelly bag, as you do other
jellies.
To make Savoury: Jelly for cold Meats.
Boil beef and mutton to a ftiff jelly, feaſon it with a
little
pepper and ſalt, a blade or two of mace and an
onion; then beat the whites of four. eggs, put it to the .
jelly, and beat it a little; then run it through a jelly
bag, and when clear pour it on your meat or fowls in
the difh you fend it up on.
ENGLISH HOUSEKEEPER. 141
To make Hartfhorn Jelly a fecond: way.
Take half a pound of hartſhorn and put to it two
quarts of water, let it ſtand in the oven all night, then
ſtrain it from the hartfhorn, and put to it a pint of Rhe-
nifh wine, the whites of four eggs, a little mace, the
juice of three lemons, and ſugar to your taſte; boil
them together, and ſtrain it through a jelly bag, -when
it is fine, put it in glaffes for uſe.
N. B. If you have no Rheniſh : wine, white wine
will do.
3
To make Flummery.
Put one ounce of bitter and one of ſweet almonds into
a baſon, pour over them ſome boiling water, to make
the ſkins come off, which is called blanching, ſtrip off
the ſkins, and throw the kernels into cold water, then
take them out, and beat them in a marble mortar, with
a little roſe water, to keep them from boiling; when
they are beat, put them into a pint of call's foot ſtock,
ſet it over the fire, and ſweeten it to your taſte with loaf
ſugar; as ſoon as it boils, ſtrain it through a piece of
muflin or gauze; when a little cold, put into it a pint
of thick cream, and keep ſtirring it often till it grows
thick and cold, wet your moulds in cold water, and pour
in the Aummery, let it ſtand five or fix hours at leaft
a before you turn them out ; if you make the flummery
*ftiff and wet the moulds; it will turn out without put-
ting it into warm water, for water takes' off the figures
of the mould, and makes the flummery look dull.N. B.
Be careful you keep frirring it till cold, or it will run in
lumps when you turn it out of the mould.
To make Colouring for Flummery and Jellies.
Take two pennyworth of cochineal, bruiſe it with the
-blade of a knife, and put it into half a tea cupful of the
beſt French brandy, and let it ſtand a quarter of an hour ;
filter it through a linen cloth, and put in as much as
will make the jelly, or flummery, a fine pink; if yellow,
take a little faffron, tie it in a rag, and diffolve it in cold
142
THE EXPERIENCED
water; if green, take ſome fpinage, boil it, take off the
froth, and mix it with the jelly ; if white, put in ſome
cream.
a
:
To make a Fiſh-Pond.
Fill four large fiſh moulds with flummery, and fix
ſmall ones, take a china bowl, and put in half a pint of
ſtiff clear calf's foot jelly, let it ſtand till cold, then
Jay two of the ſmall fiſhes on the jelly, the right ſide
down, put in half a pint more jelly, let it ſtand till cold,
then lay in the four ſmall fiſhes acroſs one another, that
when you turn the bowl upſide down, the heads and
tails may be ſeen, then almoſt fill your bowl with jelly,
and let it ſtand till cold, then lay in the jelly four large
fiſhes and fill the baſon quite full of jelly and let it
ſtand till the next day; when you want to uſe it, ſet
your bowl to the brim in hot water for one minute, take
care that you do not let the water go into the bafon, lay
your plate on the top of the baſon, and turn it upſide
down ! if you want it for the middle, turn it out upon
a falver : be ſure to make your jelly very ſtiff, and
clear.
To make a Hen's Neſt.
Take three or five of the ſmalleſt pullet's eggs you can
get, fill them with fummery, and when they are ſtiff
and cold, peel off the ſhells, pare off the rinds of two
lemons very thin, and boil them in fugar and water, to
take off the bitterneſs; when they are cold, cut them in
long ſhreds to imitate ſtraws, then fill a baſon one third
full of ſtiff calf's foot jelly, and let it ſtand till cold,
then lay in the ſhred of the lemons in a ring about two
inches high in the middle of the baſon, ſtrew a few
corns of fago to look like barley, fill the baſon to the
height of the peel, and let it ſtand till cold, then lay
your eggs of flummery in the middle of the ring that the
ſtraw may be ſeen round; fill the baſon quite full of
jelly, and let it ſtand, and turn it out the ſame way as
the fiſh-pond.
a
ENGLISH HOUSEKEEPER.
143
a
>
To make Blanc-Mange of Innglaſs.
Boil one ounce of ifinglaſs in a quart of water till it
is reduced to a pint, then put in the whites of four eggs,
with two ſpoonfuls of rice water, to keep the eggs from
poaching, and ſugar to your taſte, and run it through a
jelly-bag, then put to it two ounces of ſweet and one of
bitter almonds, give them a ſcald in your jelly, and put
them through a hair ſieve, then put it in a china bowl; the
next day turn it out, and ſtick it all over with almonds,
blanched and cut lengthways : garniſh with green leaves
or flowers.
Green Blanc-Mange of Innglaſs.
Diffolve your iſinglaſs, and put to it two ounces of
ſweet and two ounces of bitter almonds, with as much
juice of ſpinage as will make it green, and a fpoonful of
French brandy, ſet it over a ftove fire till it is almoſt ready
to boil, then ſtrain it through a gauze ſieve, when it
grows thick, put it into a melon mould, and the next
day turn it out.-Garniſh it with red and white flowers.
Clear Blanc-Mange.
Take a quart of ſtrong calf's foot jelly, ſkim off the
fat and ſtrain it, beat the whites of four
eggs,
them to your jelly, ſet it over the fire, and keep ſtirring
it till it boils ; and pour it into a jelly bag, and run it
through ſeveral times till it is clear ; beat one ounce of
ſweet almonds, and one of bitter, to a pafte, with a ſpoon-
ful of roſe water fqneezed through a cloth, then mix it
with the jelly, and three ſpoonfuls of very good cream,
ſet it over the fire again, and keep ſtirring it till it is
almoſt boiling, then pour it into a bowl, and ſtir it very
often till it is almoſt cold, then wet your moulds and fill
them.
Yellow Flunimery.
Take two ounces of ifinglaſs, beat it and open it, put
it into a bowl, ard pour a pint of boiling water upon it,
cover it
up till almoſt cold, and add a pint of white wine
and put
144
THE EXPERIENCED
the juice of two lemons with the rind of one, the yolks
of eight eggs beat well, ſweeten it to your taſte, put it
in a toſling-pan, and keep ſtirring it; when it boils ſtrain
it through a fine fievę, when almoſt cold put it into cups
and moulds.
多
​a
A good Green.
Lay one ounce of gamboge in a quarter of a
pint of
water, put an ounce and a half of goad: ſtone blue in a
Jittle water, when they are both diffolved mix them to-
gether,add a quarter of a pint more water, and a quarter
of a pound of fine ſugar, boil it a little, then put it in a
gallipot, cover it cloſe and it will koep for years ; be
careful not to make it too deep a green,
for a very
little
will do at a time.
Fruit in Jelly.
Put half a pint of clear ſtiff calf's foot jully into a
baſon, when it is: {et and ſtiff, lay in three fine - ripe
peaches, and a bunch of grapes with the ſtalks up, put
a few vine leaves over them, then fill-
l-up your bowl with
jelly, and let it ſtand till the next day; then ſet your
baſon to the brim in hot water, and as ſoon as you find
it leaves the bafon, lay your difh over it, and turn your
jelly carefully upon it.Garniſh with flowers.
Green Melon in Flumnery.
Make a little Niff Aummery, with a good deal of bitter
almonds in it, add to it as much juice of fpinage as will
make it a fine pale green, when it is as thick as good
cream wet your melon mould and put it in, then put a
pint of clear calf's foot jelly into a large baſon, and let
them fand till the next day, then turn out your melon,
and , lay it the right fide down in the middle of your ba-
ſon of jelly; then fill up your baſon with jelly that is
beginning to fet, let it ſtand all night, and turn it out
the ſame way as the fruit in jelly : make a garland of
... flowers, and put it in your jelly. It is a pretty diſh for
middle at fupper, or corner for a ſecond courfe at dinner.
23
+
3
.
ENGLISH HOUSEKEEPER.
145
a
Gilded Fiſh in Felly.
Make a little clear blanc-mange as is directed in the
receipt, then fill two large fiſh moulds with it, and when
it is cold turn it out, and gild them with gold leaf, or
ſtrew them over with gold and ſilver bran mixed, then
lay them on a gold diſh, and fill it with clear thin calf's
foot jelly, it muſt be ſo thin as they will ſwim in it; if
you have no jelly, Liſbon wine, or any kind of pale made
wines will do:
Hen and Chickens in Jelly.
Make ſome flummery with a deal of ſweet almonds
in it, colour a little of it brown with chocolate, and put
it in a mould the ſhape of a hen; then colour ſome more
fummery with the yolk of a hard egg beat as fine as pof-
ſible, leave part of your flummery white; then fill the
moulds of ſeven chickens, three with white ilummery,
and three with yellow, and one the colour of the hen;
when they are cold turn them into a deep diſh; pub
under and round them lemon peel, boiled tender and cue
like ſtraw, then put a little clear calf's foot jelly under,
them, to keep them in their places, and let it ſtand till
it is ftiff, then fill up your diſh with more je ly.--They
are a pretty decoration for a grand table.
To make a Tranſparent Pudding.
Make your calf's foot jelly very ſtiff, and when it is
quite fine put a gill into a china baſon, let it ſtand till
it is quite ſet; blanch a few Jordan almonds, cut them
and a few jar raiſins length-ways, put a little citron and
candied lemon in little thin ſlices, ſtick them all over the
jelly, and throw in a few currants, then pour more jelly
on till it is an inch higher; when your jelly is ſet, ſtick
in your almonds, raiſins, citron, and candied lemon, with
a few currants ſtrewed in, then more jelly as before,
then more almonds, raiſins, citron, and lemon in layers,
till your baſon is full; let it ſtand all night, and turn it
out the ſame way as the fiſh-pond.
स
146
THE EXPERIENCED
gra-
To make a Deſert Iſland.
Take a lump of paſte, and form it into a rock three
inches broad at the top, colour it, and ſet it in the middle
of a deep china diſh, and ſet a caſt figure on it, with a
crown on its head, and a knot of rock candy at the feet;
then make a roll of paſte an inch thick, and ſtick it on
the inner edge of the diſh, two parts round, and cut eight
pieces of eringo roots about three inches long, and fix
them upright to the roll of paſte on the edge; make
vel walks of ſhot comfits, from the middle to the end of
the diſh, and ſet ſmall figures in them, roll out ſome
paſte, and cut it open like Chineſe rails ; bake it and fix
it on either ſide of one of the gravel walks with gum,
have ready a web of ſpun ſugar, and ſet it on the pillars
of eringo root, and cut part of the web off to form an
entrance where the Chineſe rails are.
It is a pretty
middle diſh for a ſecond courſe at a grand table, or a
wedding ſupper, only ſet two crowned figures on the
mount inſtead of one.
To make a Floating Tand.
Grate the yellow rind of a large lemon into a pint
of cream, put in a large glaſs of Madeira wine, make it
pretty ſweet with loaf lugar, mill it with a chocolate-mill
to a ſtrong froth, take it off as it riſes : then lay it upon
a fieve to drain all night, then take a deep glafs diſh and
lay in your froth, with a Naples' biſcuit in the middle
of it, then beat the white of an egg to a ſtrong froth, and
roll a ſprig of myrtle in it to imitate ſnow, ſtick it in the
Naples' biſcuit, then lay over your froth currant jelly, cut
in very thin ſlices, pour over it very fine ftrong calf's
foot jelly, when it grows thick lay it all over, till it looks
like a glaſs, and your diſh is full to the brim; let it ſtand
till it is quite cold and ſtiff, then lay on rock candied
ſweetmeats upon the top of your jelly, and ſheep and
fwans to peck at the myrtle ; fick green fprigs in two
or three places on the top of your jelly, amongſt your
thapes : it looks very pretty in the middle of a table for
a
ENGLISH HOUSEKEEPER. 147
a
a
fupper.- You muſt not put the ſhapes on the jelly till
you are going to ſend it to the table.
To make a Floating Iſand a ſecond way.
Take calf's foot jelly that is ſet, break it a little, but
not too much, for it will make it frothy, and prevent it
from looking clear; have ready a middle fized turnip,
and rub it over with gum water, or the white of an egg,
then ſtrew it thick over with green ſhot comfits, and itick
on the top of it a ſprig of myrtle, or any other pretty
green ſprig, then put your broken jelly round it, fés
ſheep or ſwans upon your jelly, with either a green leaf
or a knot of apple paſte, under them, to keep the jelly
from diffolving; there are ſheep and fwans made for
that purpoſe ; you may put in ſnakes, or any wild ani
mals of the ſame fort.
To make a Rocky Iſland.
Make a little ſtiff flummery, and put it into five filh
moulds, wet them before you put it in; when it is ſtiff,
l
turn it out, and gild them with gold leaf, then take a
deep china diſh, fill it near full of clear calf's foot jelly
and let it ſtand till it is ſet, then lay on your fiſhes, and
a few ſlices of red currant jelly cut very thin round them,
then raſp a ſmall French roll, and rub it over with the
white of an egg, and ſtrew all over it ſilver bran and
glitter nixed together; ſtick a ſprig of myrtle in it, and
put it into the middle of your diſh, beat the white of
egg to a very high froth, then hang it on your fprig of
myrtle like ſnow, and fill your difh to the brim with
clear jelly; when you ſend it to table, put ducks and
lambs upon your jelly, with either green leaves or inof's
under them, with their heads towards the myrtle.
To make Moonſhine.
'Take the ſhapes of a half moon, and five or ſeven
ftars, wet them, and fill them with flummery, let them
fand till they are cold, then put them into a deep china
dith, and pour lemon cream round them, made thus :
an
H 2
148
THE EXPERIENCED
take a pint of ſpring water, put to it the juice of three
lemons, and the yellow rind of one lemon, the whites
of five
eggs
well beaten, and four ounces of loaf ſugar,
then ſet it over a ſlow fire, and ſtir it one way till it looks
white and thick, if you let it boil it will curdle, then
ſtrain it through a hair fieve, and let it ſtand till it is
cold, beat the yolks of five eggs, mix them with your
whites, ſet them over the fire, and keep ftirring it till it
is almoſt ready to boil, then poúr it into a baſon ; when
it is cold, pour it among your moon and ſtars ; garniſh
with flowers. It is a proper diſh for a ſecond courſe,
either for dinner or ſupper.
To make Moon and Stars in Jelly.
Take a deep china diſh, turn the mould of a. half
moon and ſeven ſtars, with the bettom fide upward in
the dish, lay a weight upon overy mould to keep them
down, then make ſome flummery, and fill your dish with
it, when it is cold and ſtiff, take your moulds carefully,
out, and fill the vacancy with clear calf's foot jelly; you
may colour your flummery with cochineal and chocolate
to make it look like the ſky, and your moon and ſtars
will look more clear.-Garniſh with rock candy' ſweet-
meats.--It is a pretty corner diſh, or a proper decoration
for a grand table.
To make Eggs and Bacon in Flummery.
'Take a pint of ſtiff flumiery, and make part of it a
pretty pink colour with the colouring for the flummery,
dip a potting pot in cold water, and pour in red flummery
the thickneſs of a crown piece, then the fame of white
flummery, and another of red, and twice the thickneſs
ofwhite flummery at the top; one layer muſt be ſtiff
and cold before you pour on another, then take five tea-
cups, and put a large ſpoonful of white flummery into
each tea-cup, and let them ſtand all night, then turn
your flummery out of your potting pots on the back of a
plate, with cold water ; cut your flummery into thin
dices, and lay it on a china difh, then turn your flum-
-
ENGLISH HOUSEKEEPER.
149
a
mery out of the cups on the diſh, and take a bit out of
the top of every one, and lay in half a preſerved apricot :
it will confine the fyrup from diſcolouring the flummery,
and make it like the yolk of a poached egg ; garniſh with
flowers. It is a pretty corner diſh for dinner, or fide
for ſupper.
Solomon's Temple in Flummery.
Take a quart of ſtiff flummery, divide it into three
parts, make one part a pretty thick colour, with a little
cochineal bruiſed fine, and ſteeped in French brandy,
ſcrape one ounce of chocolate' very fine, diffolve it in a
little ſtrong coffee, and mix it with another part of your
flummery to make it a light ſtone colour, the laſt part
muſt be white, then wet your témple mould, and fix it
in a pot to ſtand even, then fill it up with chocolate flun-
mery ; let it ſtand till the next day, then looſen it round
with a pin, and ſhake it looſe very gently, but do not dip
your mould in warm water, it will take off the glofs and
ſpoil the colour ; when you turn it out, ſtick a ſmall
ſprig or flower ſtalk down from the top of every point,
it will ſtrengthen them, and make them look pretty;
lay round it rock candy ſweetmeats. It is proper for a
corner diſh for a large table.
To make Oatmeal Flummery.
Take a pint of bruiſed groats, and put three pints of
fair water to them early in the morning, and let it ſtand
till noon,
then
pour
all the water off, and put in the ſame
quantity of water as before upon them, ſtir it well, and
let it ſtand till four o'clock, then run it through a fieve
or cloth, then boil it, and keep ſtirring it all the while,
put in a ſpoonful of water now and then as it boils, when
it begins to thicken, drop a little on a plate'; when it
leaves the plate it is enough : put it in glaſſes to turn out.
To make Cribbage Cards in Flummery.
Fill five ſquare tins the fize of a card with very ſtiff
dummery, when you turn them out have ready a little
a
1
H 3
150
THE EXPERIENCED
cochineal diffolved in brandy, and ſtrain it through a
muſlin rag, then take a camel's hair pencil, and make
hearts and diamonds with your cochineal, then rub a
little cochineal with a little eating oil upon a marble flab
till it is very fine and bright, then make clubs and
ſpades; pour a little Liſbon wine into the diſh, and fend
it up.
To make a Difh of Snow.
Take twelve large apples, put them in cold water, and
ſet them over a flow fire, and when they are ſoft pour
them upon a hair fieve, take off the fkin, and put the
pulp into a baſon, then beat the whites of twelve eggs
into a very ſtrong froth, beat and fift half a pound of
double refined ſugar, and ſtrew it into the eggs, beat the
pulp of your apples to a ſtrong froth, then beat them all
together till they are like ſtiff ſnow, then lay it upon a
china diſh, and heap it up as high as you can, and ſet
round it green knots of paſte in imitation of Chineſe
rails, ſtick a ſprig of myrtle in the middle of the diſh,
and ſerve it up. It is a pretty corner dish for a large
bable.
To make Black Caps.
Take fix large apples, and cut a ſlice off the bloffom
end, put them in a tin, and ſet them in a quick oven till
they are brown, then wet them with roſe water, and
grate a little ſugar over them, and ſet them in the oven
again till they look bright and very black, then take
'them out, and put them into a deep china diſh or plate
and
pour round them thick cream cuſtard, or white wine
and ſugar.
To make Green Caps.
Take codlings juſt before they are ripe, green them as
you 'would for preſerving, then rub them over with a
little oiled butter, grate double refined ſugar over them,
and ſet them in the oven till they look bright, and ſparkle
like troft, then take them out, and put them into a
ENGLISH HOUSEKEEPER.
151
up.-It is
deep china diſh, make a very fine cuſtard, and pour it
round them: ſtick ſingle flowers in every apple and ſerve
them
a pretty corner diſh for either dinner or
ſupper.
To few Pears.
Pate the largeſt ſtewing pears, and ſtick a clove in the
blofſom end, then put them in a well tinned ſaucepan,
with a new pewter ſpoon in the middle, fill it with hard
water, and ſet it over a ſlow fire for three or four hours,
till your pears are ſoft, and the water reduced to a ſmall
quantity, then put in as much loaf ſugar as will make a
thick ſyrup, and give the pears a boil in it, then cut fome
lemon peel like ſtraws and hang them about your pears,
and ſerve them up with the ſyrup in a deep diſh.
To make Lemon Syllabubs.
To a pint of cream put a pint of double refined ſugar,
the juice of ſeven lemons, grate the rinds of two lemons
into a pint of white wine, and half a pint of ſack, thea
put them into a deep pot, and whiſk them for half an
hour, put it into glaſſes the night before you want it :
it is better for ſtanding two or three days, but it will
keep a week, if required.
To make Lemon Syllabubs a ſecond way.
Put a pint of cream to a pint of white wine, then rub
a quarter of a pound of loaf fugar upon the out rind of
two lemons, till you have got out all the eſſence, then put
the ſugar to the cream, and ſqueeze in the juice of both
lemons, let it ftand for two hours, then mill them with
a chocolate mill, to raiſe the froth, and take it off with
a ſpoon as it riſes, or it will make it heavy, lay it upon
a hair fieve to drain, then fill your glaſſes with the re-
mainder, and lay on the froth as high as you can, let
them ſtand all night, and they will be clear at the bottom;
ſend them to the table upon a ſalver, with jellies.
a
H4
152
THE EXPERIENCED
To make Solid Syllabubs.
-Take a quart of rich cream, and put in a pint of white
wine, the juice of four lemons and ſugar to your taſte,
whip it up very well, and take off the froth as it riſes,
put it upon a. hair fieve, and let it ſtand till the next
day in a cool place, fill your glaſſes better than half full
with the thin, then put on the froth, and heap it as high
as you can ; the bottom will look clear, and keep feve-
a
ral days.
a
To make Whip Syllabubs.
Take a pint of thin cream, rub a lump of loaf ſugar
on the outſide of a lemon, and ſweeten it to your tafte,
then put in the juice of a lemnon, and a glaſs of Madeira
wine, or French brandy, mill it to a froth with a choco-
late mill, and take it off as it riſes, and lay it upon a
hair fieve, then fill one half of your poffet glaſſes a little
more than half full of white wine, and the other half
of your glaſſes a little more than half full of red wine,
then lay on your froth as high as you can, but obſerve
that it is well drained on your fieve, or it will mix with
your wine and ſpoil your fyllabubs.
To make Syllabub under the Cow.
Put a bottle of ſtrong beer and a pint of cider into a
punch bowl, grate in a ſmall nutmeg, and ſweeten it to
your taſte; then milk as much milk from the cow as
will make a ſtrong froth, and the ale look clear, let it
hand an hour, and ſtrew over it a few currants, well
waſhed, picked, and plumped before the fire, and fend
it to the table.
CHAPTER VIII.
Obſervations on Preſerving.
W!
THEN you make any kind of jelly, take care you do
not let any of the ſeeds from the fruit fall into your jel-
ENGLISH HOUSEKEEPER. 153
a
ly, nor ſqueeze it too near, for that will prevent your jelly
from being ſo clear ;- pound your ſugar, and let it diſſolve
in the ſyrup before you ſet it on the fire; it makes the
fcum riſe well, and the jelly a better colour : it is a great
fault to boil any kind of jellies too high, it makes them of
a dark colour ; you muſt never keep green' ſweetmeats
in the firſt fyrup longer than the receipt directs, left you
ſpoil their colour : you 'muſt take the ſame care with
oranges and lemons; as to cherries, damfons, and moſt
fort of ſtone fruit, put over them either mutton ſuet rens
dered, or a board to keep them down, or they will riſe
out of the ſyrup and ſpoil the whole jar, by giving them
a four bad taſte; obſerve to keep all wet ſweetmeats in
a dry cool place, for a wet damp place will make them
mould, and a hot place will dry up the virtue, and make
them candy; the beſt direction I can give, is to dip writ-
ing paper in brandy, and lay it cloſe to your ſweetmeats,
tie them well down with white paper, and two folds of
thick cap paper to keep out the air, for nothing can be a
greater fault than bad tying down, and leaving the pots
open.
To make Orange Jelly.
Take half a pound of hartſhorn ſhavings and two
quarts of ſpring water, let it boil till it be reduced to a
quart, pour it clear off, let it ſtand till it is cold, then
take half a pint of ſpring water, and the rind of three
oranges pared very thin, and the juice of fix; let them
ſtand all night, ſtrain them through a fine hair fieve,
melt the jelly and pour the orange liquor to it, ſweeten
-
it to your taſte with double refined ſugar ; pút to it a
blade or two of mace, four or five cloves, half a ſmall
nutmeg, and the rind of a lemon, beat the whites of
five eggs to a froth, mix it well with your jelly, ſet it
over a clear fire, boil it three or four minutes, run it
through your jelly bags ſeveral times till it is clear, and
when you pour it into your bag take great care you do
not ſhake it.
H5
154
THE EXPERIENCED
To make Hartſborn Jelly.
Put two quarts of water iuto à clean pan with half
a pound of hartſhorn ſhavings, let it ſimmer till near one
half is reduced, ſtrain it off, then put in the peel of four
oranges and two lemons pared very thin, boil them five
minutes, put to it the juice of the beforementioned
lemons and oranges, with about ten ounces of double
refined fugar, beat the whites of fix eggs to a froth, mix
them carefully with your jelly, that you do not poach
the eggs, juſt let it boil up, and run it through a jelly bag
till it is clear.
To make Red Currant Jelly.
Gather your currants when they are dry and full ripe,
ſtrip them off the ſtalks, put them into a large ſtew
pot,
tie
a paper
over them, and let them ſtand an hour
in a cool oven, ſtrain them through a cloth, and to every
quart of juice add a pound and a half of loaf fugar,
broken in ſmall lumps, ſtir it gently over a clear fire till
your ſugar is melted, ſkim it well, let it boil pretty quick
twenty minutes, pour it hot into your pots, if you let it
ſtand it will break the jelly, it will not ſet ſo well when
it is hot; put brandy papers over them and keep them
in a dry place for uſe.
N. B. You may make jelly of half red and half white
currants the ſame way.
To make Black Currant Jelly.
Get your currants when they are ripe and dry, pick
them off the ſtalks, and put them in a large ſtew-pot ;
to every ten quarts of currants put a quart of water, tie
a paper over them, and ſet them in a cool oven for two
hours, then ſqueeze them through a very thin cloth;
to every quart of juice add a pound and a half of loaf
ſugar broken in ſmall pieces, ſtir it gently till the ſugar is
melted; when it boils Ikim it well, let it boil pretty thick
for half an hour over a clear fire, then
pour
put brandy papers over them, and keep them for uſe.
it into pots ;
ENGLISH HOUSEKEEPER.
15.5
>
To make Apricot jam.
Pare the ripeſt apricots you can get, cut them thin,
infuſe them in an earthen pan till they are tender and
dry; then to every pound and a half of apricots put a
pound of double refined ſugar, and three-ſpoonfuls of
water; boil your ſugar to a candy height, then put it
up-
on your apricots, ſtir them over a ſlow fire till they look
clear and thick ; but do not let them boil, only Gimmer;
put them into glaſſes for uſe.
To make Red Raſpberry Jam.
Gather your raſpberries when they are ripe and dry,
pick them very carefully from the ſtalks and dead ones,
cruſh them in a bowl with a ſilver or wooden ſpoon, pew-
а
ter is apt to turn them a purple colour i as ſoon as you
have cruſhed them, ſtrew in their own weight of loaf
ſugar, and half their weight of currant juice, baked and
ſtrained as for jelly; then ſet them over a clear flow fire,
boil them half an hour, ſkim them well, and keep ſtirring
them at the time, then put them into pots or glaſſes, with
brandy papers over them, and keep them for uſe
N. B. As ſoon as you have got your berries, ſtrew in your
ſugar : do not let them ftand long before
you
boil them;
it will preſerve their flavour.
To make White Raſpberry Jam.
Get your raſpberries dry and full ripe, cruſh them
fine, and ſtrew in their own weight of loaf ſugar, and
half their weight of the juice of white currants, boil
them half an hour over a clear flow fire, ſkim them well,
and put them into pots or glaſſes, tie them down with
brandy papers, and keep them dry for ufe.-N. B. Strew
in your ſugar as in red raſpberry jam.
To make Red Strawberry fam.
Gather the ſcarlet ſtrawberries very ripe, bruiſe them
very fine, and put to them a little juice of raſpberries,
beat and ſift their weight in ſugar, ſtrew it among them,
H 6
156
THE EXPERIENCED
and put them in the preſerving pan, ſet them over a clear
flow fire, ſkim them and boil them twenty minutes, then
put them into pots or glaſſes for uſe.
To make Green Gooſeberry Jam.
Take the green walnut gooſeberries when they are
full
grown, but not ripe, cut them in two and pick out
the feeds, then put them in a pan of water, green them
as you do the gooſeberries in imitation of hops, and lay
them on a fieve to drain, then beat them in a marble
mortar, with their weight in ſugar, then take a quart of
gooſeberries, boil them to muſh in a quart of water,
then ſqueeze them, and to every pint of liquor put a
pound of fine loaf ſugar, boil-and ſkim it, then put in
your green gooſeberries, boil them till they are pretty
thick, clear, and a pretty green, then put them in glaſſes
for ufe.
To make Black Currant Jam.
Get
your black currants when they are full ripe, pick
them clear from the ſtalks, and bruiſe them in a bowl
with a wooden mallet, to every two pounds of currants
put a pound and a half of loaf ſugar beat fine, put them
into a preſerving pan, boil them full half an hour, fkim
it and ſtir it all the time, then put it in pots and keep it
for uſe.
a
To preſerve Red Currants in bunches.
Stone your currants, and tie fix or ſeven bunches to-
gether with a thread to a piece of fplit deal about the
length of your finger, weigh the curfants, and put their
weight of double refined ſugar in your preſerving pan,
with a little water, and boil it till the ſugar flies, then
put the currants in, and juſt give them a boil
cover them till next day, then take them out, and either
dry them or put them in glaſſes, with the ſyrup boiled up
with a little of the juice of red currants; put brandy
papers over them, and tie them cloſe down with other
papers, and ſet them in a dry place.
up, and
ENGLISH HOUSEKEEPER.
157
To preſerve White Currants in bunches,
Stone your currants and tie them in bunches as before,
and put them in a preſerving pan, with their weiglat of
double refined fugar, beat and lifted fine, let them ſtand
all night, then take ſome pippins, pare, core, and boil
them, but do not ſtir the apples, 'only preſs them down
with the back of your ſpoon; when the water is ſtrong
of the apples, add to it the juice of a lemon, ſtrain it
through a jelly bag till it runs quite clear ; to every pint
of your liquor put a pound of double refined fugar, boil
it up to a ſtrong jelly, put to it your currants, and boil
them till they look clear, cover them in the preſerving
pan with paper till they are almoſt cold, then put a bunch
,
of currants in your glaſſes, and fill it up with jelly; when
they are cold, dip paper in brandy, and lay it over them,
tie another on, and ſet them in a dry place.
To preſerve Currants for Tarts. :
Get your currants when they are dry, and pick them;
to every pound and a quarter of currants put a pound of
ſugar into a preſerving pan, with as much juice of cur-
rants as will diffolve it ; when it boils, ſkim it and put in
your currants, and boil them till they are clear ; put them
into a jar, lay brandy paper dver, tie them down, and
keep them in a dry place.
To preſerve Cucumbers.
Take ſmall cucumbers, and large ones that will eut
into quarters, the greeneſt and moit free from feeds you
can get, put them in a ſtrong falt' and water, in a ſtrait
mouthed jar, with a cabbage leaf to keep them down,
tie a paper over them, fet them in a warm place till they
are yellow, waſh them out and ſet them over the fire in
freſh water, with a little ſalt in, and a freth cabbage leaf
over the pan very cloſe, but take care they do not boil ;
if they are not a fine green, change your Waer (it will
help them) and make them hot, and cover them as be-
fore ; when they are a good green take them off the fire,
a
158
THE EXPERIENCED
let them ſtand till they are cold, then cut the large ones
in quarters, take out the ſeeds and ſoft part, then put
them in cold water, and let them ſtand two days, but
change the water twice each day to take out the ſalt,
take a pound of ſingle refined ſugar, and half a pint of
water, ſet it over the fire ; when you have ſkimmed it
clear, put in the rind of a lemon, one ounce of ginger
with the outſide fcraped off ; when your fyrup is pretty
thick take it off, and when it is cold wipe the cucumbers
dry, and put them in, boil the ſyrup once in two or
three days for three weeks, and ſtrengthen the ſyrup, if
required, for the greateſt danger of ſpoiling them is at
firſt. — The ſyrup is to be quite cold when you put it to
your cucumbers.
To preſerve Grapés in Brandy.
Take ſome cloſe bunches of grapes, but not too ripe,
either red or white, put them into a jar, with a quarter of
a pound of ſugar candy, and fill the jar with common
brandy, tie it cloſe with a bladder, and ſet them in a dry
place. Morello cherries are done the ſame way.
To preſerve Kentiſh or Golden Pippins.
. Boil the rind of an orange very tender, then lay it in
water for two or three days, take a quart of golden pip-
pins, pare, core, quarter, and boil them to a ſtrong jelly,
and run it through a jelly bag, then take twelve pippins,
pare them and ſcrape out the cores ; put two pounds
of loaf ſugar into a ſtew-pan, with near a pint of water,
when it boils tkim it, and put in your 'pippins, with
the orange rind in thin ſlices, let them boil faſt till the
ſugar is very thick and will almoft candy, then put in a
pint of the pippin jelly, boil them faft till the jelly is
clear, then ſqueeze in the juice of a lemon, give it one
boil, and put them into pots or glaſſes, with the orange
peel.
To preſerve Green Codlings that will keep all the rear.
Take codlings about the ſize of a walnut, with the
a
a
a
ENGLISH HOUSEKEEPER.
159
a
ſtalks and a leaf or two on, put a handful of vine leaves
into a braſs pan of ſpring water, then a layer of cod-
lings, then vine leaves, do fo till the pan is full, cover it
cloſe, that no fteam can get out, ſet it on a flow fire ;
when they are ſoft take off the ſkins with a penknife,
then put them in the ſame water with the vine leaves ;
it muſt be quite cold or it will be apt to crack them, put
a little roche-alum, and ſet them over a very low fire
till they are green (which will be in three or four hours)
then take them out, and lay them on a fieve to drain.-
Make a good fyrup, and give them a gentle boil once a
day for three days, then put them in ſmall jars, with
brandy papers over them, and keep them for ufe.
To preſerve Green Apricots.
Gather your apricots before the ſtones are hard, put
them into a pan of hard water, with plenty of vine
leaves, ſet them over a flow fire till they are quite yel-
low, then take them out and rub them with a flannel
and ſalt to take off the lint, put them into the pan to the
ſame water and leaves, cover them clofe, fet them a
great diſtance from the fire till they are a fine light green,
then take them carefully up, pick out all the bad colour-
ed and broken ones, boil the beſt gently two or three
times in a thin fyrup, let them be quite cold every time;
when they look plump and clear, make a ſyrup of double
refined fugar, but not too thick, give your apricots a
gentle boil in it, then put them into pots or glaſſes, dip
paper in brandy, lay it over them, and keep them for
uſe : then take all the broken and bad coloured ones, and
boil them in the firſt fyrup for tarţs.
To preſerve Gooſeberries green.
Take green walnut gooſeberreis when they are full
grown, and take out the ſeeds, put them in cold water,
cover them cloſe with vine es, and ſet them over a
ſlow fire ;, when they are hot take them off, and let
them ftand, and when they are cold ſet them on again till
they are pretty green, then put them on a fieve to drain,
a
:
160
THE EXPERIENCED
a
and have ready a fyrup made of a pound of double re-
fined lugar, and half a pint of ſpring water ; the ſyrup is
to be cold when the gooſeberries are put in, and boil
them till they are clear, then ſet them by a day or two,
then give them two or three ſcalds, and put them into
pots or glaſſes for uſe.
To preſerve Green Gooſeberries in imitation of Hops.
Take the largeſt green walnut gooſeberries you can
get, cut them at the ſtalk end in four quarters, leave
them whole at the bloſſom end, then take out all the
feeds, and put five or fix, one in another, take a needle-
ful of ſtrong thread, with a large knot at the end, run
the needle through the bunch of gooſeberries, and tie a
knot to faften them together, (they reſemble hops) and
put cold ſpring water into your pan, a large handful of
vine leaves in the bottom, and three or four layers of
gooſeberries, with plenty of vine leaves between every
layer, and over the top of your pan ; cover it ſo that no
fteam can get out, and ſet them over a ſlow fire, when
they are ſcalding hot take them off, and let them ſtand
till they are cold, then ſet them on again, till they are a
good green, then take them off and let them ſtand till
they are quite cold, then put them in a fieve to drain,
make a thin fyrup, to every pint of water put in a pound
of common loaf ſugar, boil and ſkim it well; when it is
about half cold put in your gooſeberries, and let them
ſtand till the next clay, then give them one boil a day
for three days, then make a ſyrup; to every pint of water
put a pound of fine ſugar, a ſlice of ginger and a little
lemon peel cut lengthways exceeding fine, boil and ſkim
it well, give your gooſeberries a boil in it ; when they are
cold put them in glaſſes or pots, lay papers dipped in
brandy over them, tie them up and keep them for uſe.
To preſerve Sprigs green.
Gather the ſprigs of muſtard when it is going to feed,
put them in a pan of ſpring water, with a great many
vine leaves under and over them, put to them one ounce
1
j
a
ENGLISH HOUSEKEEPER.
161
>
of roche-alum, ſet it over a gentle fire, when it is hot
take it off, and let it ftand till it is quite cold, then cover
,
it very cloſe, and hang it a great height over a flow,
fire ; when they are green take out the ſprigs, and lay
them on a fieve to drain, then make a good ſyrup, boil
your ſprigs in it once a day for three days, put them in
and keep them for uſe. They are very pretty to ſtick in
the middle of a preſerved orange, or garniſh a ſet of
ſalvers.--You may preſerve young peas when they are
juſt come into the pod the ſame way.
To preſerve Green Gage Plums.
Take the fineſt plums you can get juſt before they
are ripe, put them in a pan, with a layer of vine leaves
at the bottom of your pan, then a layer of plums, do fo
till your pan is almoſt full, then fill it with water, ſet
them on a flow fire; when they are hot, and their ſkins
begin to rife, take them off, and take the ſkins carefully
off, put them on a fieve as you do them, then lay them
in the ſame water, with a layer of leaves betwixt, as you
did at the firſt, cover them very cloſe, ſo that no fteam
can get out, and hang them a great diſtance from the
fire till they are green, which will be five or fix hours
at leaſt, then take them carefully up, lay them on a hair
fieve to drain, make a good ſyrup, give them a gentle
boil in it twice a day, for two days, take them out and
put them into a fine clear ſyrup; put paper dipped in
brandy over them, and keep them for uſe.
To preſerve Walnuts black.
Take the ſmall kind of walnuts, put them in falt and
water, change the water every day for nine days, then
put them in a fieve, let them ſtand in the air until they
begin to turn black, then put them into a jug, and polir
boiling water over them, and let them ſtand till the next
day, then put them in a fieve to drain, ſtick a clove
into each end of your walnut, put them into a pan of
boiling water, let them boil five minutes, then take them
up; make a thin ſyrup, ſcald. them in it three or four
+
162
THE EXPERIENCED
a
a
times a day till your walnuts are black and bright, then
make a thick fyrup with a few cloves and a little ginger
cut in ſlices, ſkim it well, put in your walnuts, boil them
five or fix minutes, and then put them in your jars ; wet
your paper with brandy, lay it over them, and tie them
down with bladders. T'he firſt year they are a little bit-
ter, but the ſecond year they will be very good.
To preſerve Walnuts green.
Take large French walnuts when they are a little
larger than a good nutmeg, 'wrap every walnut in vine
leaves, tie it round with a ſtring, then put them into a
large quantity of ſalt and water, let them lie in it for
three days, then put them in freſh ſalt and water, and let
them lie in that for three days longer, then take them
out, and lay a large quantity of vine leaves in the bot-
tom of your pan, then a layer of walnuts, then vine
leaves, do ſo till the pan is full, but take great care the
walnuts do not touch one another ; fill your pan with
'
hard water, with a little bit of roche-alum, fet it over
the fire till the pan is very hot, but do not let it boil,
take it off, let them ſtand in the water till it is quite cold,
then ſet them over the fire again : when they are green
take the pan off the fire, and when the water is quite
cold take out the walnuts, lay them on a fieve a good
diſtance from each other, have ready a thin fyrup boiled
and ſkimmed ; when it is pretty cool put in your walnuts,
let them ſtand all night ; the next day give them ſeveral
ſcalds, but do not let them boil, keep your preſerving-pan
clofe covered, and when you ſee that they look bright,
and a pretty colour, have ready made a rich ſyrup of
fine loaf ſugar with a few ſlices of ginger, and two or
three blades of mace, ſcald your walnuts in it, put them
in ſmall jars, with paper dipped in brandy over them,
tie them down with bladders, and keep them for uſe.
To preſerve Walnuts white.
Take the large French walnuts full grown, but not
ſhelled, pare them till you
ſee the white appear, put them
in ſalt and water as you do them, have ready boiling a
ENGLISH HOUSEKEEPER.
183
farge ſaucepan full of ſoft water, boil them in it five mi-
nutes, take them up, and lay them betwixt two cloths
till you have made a thin fyrup, boil them gently in it
four or five minutes, then put them in a jar, ſtop them
up cloſe, that no fleam can get out, if it does it will
ſpoil the colour ; the next day boil them again ; when
they are cold make a freſh thick ſyrup, with two or
three ſlices of ginger and a blade of mace, boil and ſkim
it well, then give yoạr walnuts a boil in it, and put them
in glaſs jars, with papers dipped in brandy laid over them,
and tie bladders over them to keep out the air.
To make Orange Marmalade.
Take the cleareft Seville- oranges you can get, cut
them in two, take out the pulp and juice into a baſon,
pick all the feeds and ſkins out of it, boil the rinds in
hard water till they are tender, (change the water two
or three times while they are boiling) then pound them
in a marble mortar, add to it the juice and pulp, and put
them in a preſerving-pan, with double its weight of
loaf fugar, ſet it over a flow fire, boil it a little more
than half an hour, then put it into pots, with brandy
papers over them.
To make Tranſparent Marmalade.
Take very pale Seville oranges, cut them in quarters,
take out the pulp, and put it into a baſon, pick the ſkins
and feeds out, put the peels in a little falt and water, let
them ſtand all night, then boil them in a good quantity
of ſpring water till they are tender, then cut them in very
thin ſlices, and put them to the pulp; to every pound of
marmalade put a pound and a half of double refined
ſugar beaten fine, boil them together gently for twenty
minutes ; if it is not clear and tranſparent boil it five
or fix minutes longer, keep ſtirring it gently all the time,
and take care you do not break the ſlices; when it is
cold, put it into jelly or ſweetmeat glaffes, tie them down.
with brandy papers over them. They are pretty for a
deſſert of any kind.
164
THE EXPERIENCED
To make Quince Marmalade.
Get your quinces when they are full ripe, pare them
and cut them into quarters, then take out the core, and
put them into a faucepan that is well tinned, cover them
with the parings ; fill the faucepan near full of ſpring
water, cover it cloſe, and let them ſtew over a ſlow fire
till they are ſoft, and of a pink colour, then pick out all
your quinces from the parings, beat them to a pulp in a
marble mortar, take their weight of fine loafiugar; put
as much water to it as will diffolve it, boil and ſkim it
well, then put in your quinces, and boil them gently three
,
quarters of an hour, keep ſtirring it all the time, or it
will ſtick to the pan and burn ; when it is cold put it into
flat ſweetmeat pots, and tie it down with brandy papers.
To make Apricot Marmalade.
When you preſerve your apricots, pick out all the bad
ones, and thoſe that are too ripe for keeping, boil them
in the fyrup till they will maſh, then beat them in a
marble mortar to a paſte ; take half their weight of loaf
ſugar, and put as much water to it as will diffolve it,
boil and ſkim it well, boil them till they look clear, and
the ſyrup thick like a fine jelly, then put it into your
ſweetmeat glafles, and keep them for uſe.
To preſerve Green Pine Apples.
Get your pine apples before they are ripe, and lay
them in ſtrong falt and water five days, then put a large
handful of vine leaves in the bottom of a large faucepan,
and put in your pine apples, All your pan with vine
leaves, then pour on the falt and water it was laid in,
cover it very cloſe, and ſet it over a ſlow fire, let it
ſtand till it is a fine light green, have ready a thin fyrup,
made of a quart of water and a pound of double refined
ſugar ; when it is almoſt cold put it into a deep jar,
and put in the pine apple with the top on, let it ſtand a
week, and take care that it is well covered with the
fyrup, then boil your fyrup again, and pour it carefully
into your jar, leſt you break the top of your pine apple,
.
2
ENGLISH HOUSEKEEPER.
165
a
and let it ſtand eight or ten weeks, and give the lyrup two
or three boils to keep it from moulding, let your fyrup
ſtand till it is near cold before you pour it on ; when
your pine apples look quite full and green, take them out
of the ſyrup, and make a thick ſyrup of three pounds of
'double refined ſugar with as much water as will diffolve
it, boil and ſkim it well, put a few flices of white ginger
in it, when it is near cold pour it upon your pine apples,
tie it down with a bladder, and the pine apples will keep
many years, and not ſhrink; but if you put them into thick
fyrup at the firſt they will ſhrink, for the ſtrength of the
fyrup draws out the juice, and ſpoils them.---N. B. It is a
great fault to put any kind of fruit that is preſerved whole
into thick ſyrup at firſt.
To preſerve Red Gooſeberries.
To every quart of rough red gooſeberries put a pound
of loaf fugar, put your ſugar into a preſerving-pan, with
as much water as will diffolve it, boil and ſkim it well,
then put in your gooſeberries, let them boil a little, and
fet them by till the next day, then boil them till they
look clear, and the ſyrup thick, then put them into pots
or glaffes, cover them with brandy papers, and keep
them for uſe.
6
To preſerve Strawberries whole.
Get the fineſt ſcarlet ſtrawberries with their ſtalks on,
before they are too ripe, then lay them ſeparately on a
china diſh, beat and lift twice their weight of double re-
fined ſugar, and ſtrew it over then, then take a few ripe
ſcarlet ftrawberries, cruſh them, and put them into a
jar, with their weight of double refined ſugar beat ſmall,
cover them cloſe, and let them ſtand in a kettle of boil-
ing water till they are ſoft; and the ſyrup is come out of
them, then ſtrain them through a muſlin rag into a toffing-
pan, boil and ſkim it well, when it is cold put in
your
whole ſtrawberries, and iet them over the fire till they
are milk warm, then take them off, and let them ftand
till they are quite cald, then ſet them on again and make
a
166
THE EXPERIENCED
them a little hotter, do ſo ſeveral times till they look
clear, but do not let them boil, it will fetch the ftalks
off; when the ſtrawberries are cold, put them into jelly
glaffes, with the ſtalks downwards, and fill up your glafres
with the fyrup; tie them down with brandy papers over
them.-They are very pretty among jellies and creams,
and proper for ſetting out a deffert of any kind.
To preſerve White Raſpberries whole.
Get your raſpberries when they are turning white,
with the ſtalks on, about an inch long, lay them ſingle
on a diſh, beat and 'fift their weight of double refined
fugar, ſtrew it over them; to every quart of raſpberries
take a quart of white currant juice, put to it its weight
of double refined ſugar, boil and ſkim it well, then put
in your raſpberries and give them a fcald, then ſet them
on again, and make them a little hotter, do ſo for two
or three times, till they look clear, but do not let them
boil, it will make the ſtalks come off; when they are
pretty cool put them into jelly glaſſes with the ſtalks
down, and keep them for ufe.-N. B. You may preſerve
red raſpberries the fame way, only take red currant juice
inſtead of white.
To preſerve Morello Cherries.
Get your cherries when they are full ripe, take out
the ſtalks and prick them with a pin; to every two pounds
of cherries put a pound and a half of loaf ſugar, beat
part
of your ſugar and ſtrew it over them, let them ſtand
all night, diffolve the reſt of your ſugar in half a pint of
the juice of currants, ſet it over a flow fire, and put in
the cherries with the ſugar, and give them a gentle ſcald,
let them ítand all night again, and give them another
fcald then take them carefully out, and boil your ſyrup
till it is thick, then pour it upon your cherries; if you
;
find it be too thin boil it again.
To preſerve Barberries in Buncheco
Take the female, barberries, pick out all the largeft
ENGLISH HOUSEKEEPER.
167
a
.
bunches, then pick the reſt from the ſtalks, put them in
as much water as will make a ſyrup of your bunches,
boil them till they are ſoft, then ſtrain them through a
fieve; to every pint of the juice put a pound and a half
of loaf fugar, boil and ſkim it well, and to every pint of
fyrup put half a pound of barberries in bunches, boil
them till they look very fine and clear, then put then
carefully into pots and glaiſes ; tie brandy papers over
and keep them for uſe.
To preſerve Barberries for Tarts.
Pick the female barberries clean from the ſtalks, then
take their weight of loaf ſugar, put them in a jar, and
ſet them in a kettle of boiling water till the ſugar is
melted, and the barberries quite ſoft, the next day put
them in a preſerving-pan, and boil them fifteen minutes,
then put them in jars, and ſet them in a dry cool place.
To preſerve Damſons.
Take the ſmall long damfons, pick off the ſtalks, and
prick them with a pin, then put them into a deep pot,
with half their weight of loaf ſugar pounded, ſet them
in a moderate oven till they are ſoft, then take them
off, and give the ſyrup a boil, and pour it upon them,
do fo two or three times, then take them carefully out,
and put them into the jars you intend to keep them in,
and pour over them rendered mutton ſuet ; tie a bladder
over them, and keep them for uſe in a very cool place.
To preſerve Magnum Bonum Plums.
Take the largeſt yellow plums, put them in a panful
of ſpring water, ſet them over a flow fire, keep putting
them down with a ſpoon till you find the ſkin will come
off, then take them up and peel the ſkin off with a pen-
knife, put them in a fine thin fyrup and give them a
gentle boil, then take them off, and turn them pretty
oftep in the ſyrup, or the outſide will turn brown; when
tbey are quite cold, ſet them over the fire again, let them
boil five or fix minutes, then take them off, and turn
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168
THE EXPERIENCED
them very often in the fyrup till they are near cold, then
take them out, and lay them on a flat china diſh, ſtrain
the ſýrup through a muſlin rag; add to it the weight of
the plums of fine loaf ſugar, boil and ſkim it very well,
then put in your plums, boil them till they look clear,
then put them carefully into jars or glaſſes, cover them
well with the ſyrup, or they will lofe their colour, put
brandy papers and a bladder over them.
To preſerve Wine-Sours.
Take the fineſt four plums you can get, pickoffthe ſtalks,
run down the feam with a pin only ſkin deep, then take
half their weight of loaf fugar pounded, and lay it be-
twixt your plums in layers till your jar is full, ſet them
in a kettle of boiling water till they are foft, then drain
the ſyrup from them and give it a boil, and pour it on
them, do fo feveral times, till you ſee the ſkin look hard
and the plums clear, let them ftand a week, then take
them out one by one, and put them into glaſſes, jars, or
pots, give your fyrup a boil, if you have not fyrup
enough, boil a little clarified ſugar with your fyrup, and
fill up your glaſſes, jars, or pots with it, and put brandy
papers over, and tie a bladder over them to keep out the
air, or they will loſe their colour and grow a purple.-
They are pretty with either ſteeple cream, or any.
of flummeries, or under a filver web.
To preſerve Apricots.
Pare your apricots, and thruſt out the ſtones with a
ſkewer, to every pound of apricots put a pound of loaf
ſugar, ſtrew part of it over them, and let them ſtand till
the next day, then give them a gentle boil three or four
different times, let them grow cold between every time,
take them out of the ſyrup one by one, the laſt time as
you boil them fkim your fyrup well, boil it till it looks
thick and clear, then pour it over your apricots, and put
brandy papers over them.
To preſerve Peaches.
Get the largeſt peaches before they are too ripe, rub
a
any kind
a
Los
ENGLISH HOUSEKEEPER. 169
a
a
off the lint with a cloth, then rub them down the feam
with a pin, ſkin deep, cover them with French brandy,
tie a bladder over them, and let them ſtand a week, then
take them out, and make a ſtrong fyrup for them, boil
and ſkim it well, put in your peaches, and boil them till
they look clear, then take them out, and put them into
pots or glaſſes, mix the ſyrup with the brandy, when it
is cold pour it on your peaches; tie them cloſe down
with a bladder that the air cannot get in, or the peaches
will turn black.
To preſerve Quinces whole.
Pare your quinces very thin and round, that they may
look like a ſcrew, then put them into a well tinned fauce.
pan, with a new pewter ſpoon in the middle of then,
and fill your faucepan with hard water, and lay the
parings over your quinces, to keep them down, cover
your ſaucepan ſo cloſe that the ſteam cannot get out,
ſet them over a ſlow fire till they are ſoft, and a fine pink
colour, let them ſtand till they are cold, and make a good
fyrup of double refined ſugar, boil and ſkim it well, then
put in your quinces, let them boil ten minutes, take them
off, and let them ſtand two or three hours, then boil them
till the ſyrup looks thick, and the quinces clear, then put
them into deep jars, with brandy papers and leather over
them; keep them in a dry place for uſe.--N. B. You
may preſerve quinces in quarters the ſame way.
To preſerve Oranges carved.
Take the faireſt Seville oranges you can get, cut the
rinds with a penknife in what form you pleaſe, draw
out the part of your peel as you cut them, and put
them
into ſalt and hard water, let them ſtand for three days
to take out the bitter, then boil them an hour in a large
faucepan of freſh water, with ſalt in it, but do not cover
them, it will ſpoil the colour, then také them out of the
ſalt and water, and boil them ten minutes in a thin fyrup
for four or five days together, then put them into a deep
jar, let them ſtand two months, and then make a thick
I
170
THE EXPERIENCED
ſyrup, and juſt give them a boil in it, let them ſtand till
the next day, then put them in your jar, with brandy
papers over; tie them down with a bladder, and keep
them for uſe.
N. B. You may preſerve whole oranges without carv-
ing the fame way, only do not let them boil ſo long, and
keep them in a very thin ſyrup at firſt, or it will make
them ſhrink and wither.
Always obſerve to put falt in the water for either
oranges preſerved, or any kind of orange chips.
To preſerve Oranges in Jelly.
Take Seville oranges, and cut a hole at the ſtalk as
large as a fixpence, and ſcuop out the pulp quite clean,
tie them ſeparately in muſlin, and lay them in ſpring
water for two days, change the water twice a day, then
boil them in the muſlin till tender, upon a flow fire, as
the water waſtes put hot water into the pan, and keep
them covered, weigh the oranges before you ſcoop them,
and to every pound put two pounds of double refined
ſugar, and one pint of water, boil the ſugar and water
with the juice of the oranges, to the ſyrup, ſkim it very
well, let it ſtand till cold, then put in the oranges, and
boil them half an hour ; if they are not quite clear, boil
them once a day for two or three days ; pare and core
ſome green pippins, and boil them till the water is ſtrong
of the apple, but do not ſtir the apples, only put them
down in the water with the back of a ſpoon, ſtrain the
water through a jelly bag till quite clear, then to every
pint of water put one pound of double refined ſugar, and
the juice of a lemon ſtrained fine, boil it up to a ſtrong
jelly, drain the oranges out of the ſyrup, put them into
glaſs jars, or pots the fize of an orange, with the holes
upwards, and pour the jelly over them, cover them with
brandy papers, and tie 'them cloſe down with bladders.
N. B. You may do lemons the ſame way.
To preſerve Lemons.
Carve or pare your lemons very thin, and make a
a
ENGLISH HOUSEKEEPER.
171
round hole on the top, the ſize of a ſhilling, take out all
the pulp and ſkins, rub them with ſalt, and put them in
ſpring water as you do them, to prevent them from turn-
ing black, let them lie in it five or ſix days, then "boil
them in freſh ſalt and water fifteen minutes, have ready
made a thin ſyrup of a quart of water, and a pound of
- loaf ſugar, boil them in it five minutes, once a day, for
four or five days, then put them in a large jar, let them
ſtand for fix or eight weeks, and it will make them look
clear and plump, then take them out of the ſyrup, or
they will mould; make a fyrup of fine ſugar, put as
much water to it as will diffolve it, boil and ſkim it, then
put in your lemons, and boil them gently till they are
clear, then put them into jars with brandy papers over
them ; tie them cloſe down, and keep them in a dry place
for uſe.
To preſerve Oranges with Marmalade.
Pare your oranges as thin as you can, then cut a hole
in the ſtalk end, the ſize of a fixpence, take out all the
pulp, then put your oranges in ſalt and water, boil them
a little more than an hour, but do not cover them, it
will turn them a bad colour, have ready made a ſyrup
of a pound of fine loaf lugar with a pint of water, put
in your oranges, boil them till they look clear, then pick
out all the ſkins and pippins out of your pulp, and cut
one of your oranges into it, as thin as poſſible, and take
its weight of double refined ſugar, boil it in a clean tof-
fing pan over a ſlow clear fire, till it looks quite clear and
tranſparent, when it is cold take your oranges out, and
fill them with your marmalade, put on your top, and put
them in your fyrup again, let them ſtand for two months,
then make a ſyrup of double refined ſugar, with as much
water as will diffolve it, boil and ſkim it well, then give
your oranges a boil in it : put brandy papers over, then
tie them down with a bladder ; they will keep for ſeve-
ral years.
To make Ballace Cheefe.
Take your bullace when they are full ripe, put them
a
a
I 2
172
THE EXPERIENCED
a
a
a
a
into a pot, and to every quart of bullace put a quarter
of a pound of loaf fugar beat ſmall, bake them in a mo-
derate oven till they are ſoft, then rub them through a
hair ſieve, to every pound of pulp add half a pound of
loaf fugar, beat fine, then boil it an hour and a half over
a flow fire, and keep ſtirring it all the time, then pour
it into potting pots, and tie brandy papers over them,
and keep them in a dry place ; when it has ſtuod a few
months it will cut out very bright and fine.-N. B. You
may make floe cheefe the ſame
way,
To make Elder Rob.
Gather your elderberries when they are full ripe,
pick them clean from the ſtalks, put them in large ſtew-
pots and tie a paper over them, put them in a moderate
oven, let them ſtand two hours, then take them out, and
put them in a thin coarſe cloth, and ſqueeze out all the
juice you can get, then put eight quarts into a well tin-
ned copper, ſet it over a flow fire, let it boil till it be re-
duced to one quart, when it is near done, keep ſtir-
ring it, to prevent its burning to the bottom, then put
it into potting pots, let it ſtand two or three days in the
ſun, then dip a paper in ſweet oil the ſize of your pot,
and lay it on, tie it down with a bladder, and keep it
in a very dry place for uſe.
To make Black Currant Rob.
: Get your currants when they are ripe, pick, bake, and
ſqueeze them the ſame as you did the elderberries, then
put fix quarts of the juice into a large toffing-pan, boil
it over a flow fire till it is pretty thick, keep ſtirring it
till it is reduced to one quart, pour it into flat pots, dry
it, and tie it down the ſame
way as you
did
your elder
rob.
To ſtew Pippins whole.
Pare and core your pippins, and throw them into fair
water as you pare them, then take the weight of the fruit
of double refined ſugar, and diffolve it in a quart of
ENGLISH HOUSEKEEPER.
173
water, then boil it up, and fcum it clean, then put in
the fruit, let them ſtew gently till they are tender, and
look clear, then take them out, and ſqueeze in the juice
of a large lemon, and let it boil up, fcum it and run it
through a jelly bag upon the fruit : you may ſtick the
pippins with candied oranges, and lemons cut in thin
ſlices, if you pleaſe.
CHAPTER IX.
Obſervations on Drying and Candying.
BEFORE you candy any ſort of fruit, preſerve them
firſt, and dry them in a ſtove, or before the fire, till
the ſyrup is run out of them, then boil your ſugar candy
height, dip in the fruit, and lay them in diſhes in your
ftove till dry, then put them in boxes, and keep them in
a dry place.
To make Apricot Pafte.
Pare and ſtone your apricots, boil them in water till
they will maſh quite ſmall, put a pound of double refined
ſugar in your preferving-pan, with as much water as
will diſſolve it, and boil it to fugar again, take it off the
ftove, and put in a pound of apricots, let it ſtand till the
ſugar is melted, then make it ſcalding hot, but do not let
it boil, pour it into china diſhes, or cups, ſet them in a
ſtove, when they are ſtiff enough to turn out, put them
on glafs plates, turn them, as you ſee occaſion, till they
are dry.
To make Raſpberry Paſte.
Maſh a quart of raſpberries, ſtrain one half, and put
the juice to the other half, boil them a quarter of an hour,
put to them a pint of red currant juice, let them boil all
together till your berries are enough, put a pound and
a half of double refined ſugar into a clean pan, with as
I 3
174
THE EXPERIENCED
a
much water as will diffolve it, and boil it to a fugar
again, then put in your berries and juice, give them a
ſcald, and pour it into glaſſes or plates, then put them
into a ſtove to dry, and turn them as you ſee occaſion.
To make Gooſeberry Pafte.
Take a pound of red gooſeberries when they are full
grown and turned, and not ripe, cut them in halves,
pick out all the ſeeds, have ready a pint of currant juice,
boil your gooſeberries in it till they are tender, put a
pound and a half of double refined ſugar into your pan,
with as much water as will diffolve it, and boil it to
ſugar again, then put all together and make it ſcalding
hot, but it muſt not boil, pour it into plates or glaſſes
the thickneſs you like, then dry it in a ſtove.
To make Currant Paſte either red or white.
Strip your currants, put a little juice to them to keep
them from burning, boil them well, and rub them through
a hair ſieve, then boil it a quarter of an hour : to a pint
of juice put a pound and a half of double refined ſugar
fifted, ſhake in your ſugar, when it is melted pour it on
plates, dry it as the other paſtes, and turn it into what
form you pleaſe.
To make Currant Clear Cakes.
Strip and waſh your currants, to four quarts of cur-
rants put one quart of water, boil them very well, then
run it through a jelly bag ; to a pint of jelly put a pound
and a half of double refined ſugar, pounded and fifted
through a hair fieve, ſet your jelly on the fire, when it
has juſt boiled up thake in the ſugar, ſtir it well, then
ſet it on the fire again, make it ſcalding hot to melt the
ſugar, but do not let it boil, then pour it on clear cake
glafſes or plates, when it is jellied, before it is candied,
cut it in rounds or half rounds, this will not knot ; and
dry them the ſame way as you did the apricot paſte.
White currant clear cakes are made the ſame way, but
obſerve, that as ſoon as the jelly is made you muſt put
the ſugar to it, or it will change the colour.
ENGLISH HOUSEKEEPER.
175
To make Violet Cakes.
Take the fineſt violets you can get, pick off the leaves,
beat the violets fine in a mortar, with the juice of a le-
mon, beat and fift twice their weight of double refined
ſugar, put your ſugar and violets into a ſilver ſaucepan
or tankard, ſet it over a ſlow fire, keep ſtirring it gently
till all your ſugar is diffolved, if you let it boil it will diſ-
colour your violets, drop them in china plates ; when
you take thein off, put them in a box, with paper be-
twixt every layer.
To dry Cherries.
Take morello cherries, ſtone them, and to every
pound of cherries put a pound and a quarter of fine
ſugar, beat and fift it over your cherries, let them ſtand
all night, take them out of your ſugar, and to every
pound of ſugar put two ſpoonfuls of water, boil and ſcum
it well, then put in your cherries, let your ſugar boil
over them, the next morning ſtrain them, and to every
pound of the ſyrup put half a pound more ſugar, let it
boil a little thicker, then put in your cherries, and let
them boil gently, the next day ſtrain them, and dry them
in a ftove, and turn them every day.
A ſecond way to dry Cherries.
Stone a pound and a half of cherries, put them in a
preſerving-pan with a little water, when they are ſcald-
ing hot put them in a fieve, or on a cloth to dry, then
put them in your pan again, beat and fift half a pound
of double' refined ſugar, ſtrew it betwixt every layer of
cherries, when it is melted, fet them on the fire, and
make them ſcalding hot, let them ſtand till they are cold,
do ſo twice more, then drain them from the ſyrup, and
lay them feparately to dry; dip them in cold water, and
dry them with a cloth, fet them in the hot fun to dry as
before, and keep them in a dry place till you want to
uſe them.
1
1
a
а.
a
14
176
THE EXPERIENCED
a
a
a
a
To dry Green Gage Plums.
Make a thin fyrup of half a pound of ſingle refined
ſugar, ſkim it well, ilit a pound of plums down the ſeam,
and put them in the ſyrup, keep them ſcalding hot till
they are tender, (they muſt be well covered with fyrup,
or they will loſe their colour) let them ſtand all night,
then make a rich fyrup ; to a pound of double refined
fugar put two ſpoonfuls of water, ſkim it well and boil
it almoſt to a candy, when it is cold drain your plums
out of the firſt fyrup, and put them in a thick ſyrup, be
ſure
you let the ſyrup cover them, ſet them on the fire
to fcald till they look clear, then put them in a china
bowl ; when they have ſtood a week take them out, and
lay them on china diſhes, dry them in a ſtove, and turn
them once a day till they are dry. If you would have
them green, ſcald them with vine leaves, the ſame way
green gages are done.
To make Apricot Cakes.
Take a pound of nice ripe apricots, ſcald them, and
as ſoon as you
find the ſkin will come off, peel them and
take out the ſtones, beat them in a marble mortar to a
pulp ; boil half a pound of double refined ſugar, with a
ſpoonful of water, ſkim it exceeding well, then put in
the pulp of your apricots, let them fimmer a quarter of
an hour over a ſlow fire, ſtir it ſoftly all the time, then
pour it into ſhallow flat glafles, turn them out upon glaſs
plates, put them in a ſtove, and turn them once a day
till they are dry.
as the
To burn Almonds.
Take two pounds of loaf fugar, two pounds of almonds,
put them in a ſtew-pan with a pint of water, ſet them
over a clear coal fire, let them boil till you hear the al-
monds crack, take them off, and ſtir them about till
they are quite dry, then put them in a wire fieve, and
fift all the ſugar from them, put the ſugar into the pan
again with a little water, give it a boil, put four ſpoon-
ENGLISH HOUSEKEEPER. 177
fuls of ſcraped cochineal to the fugar to colour it, put
the almonds into the pan, keep ſtirring: them over the
fire till they are quite dry, put them into a glaſs and they
will keep twelve months.
To dry Damſons.
Get your damfons when they are full ripe, ſpread
them on a coarſe cloth, ſet them in a very cool oven,
let them ftand a day or two ; if they are not as dry as
a freíh prune, put them in another cool oven for a day
or two longer, till they are pretty dry, then put them
out and lay them in a dry place: they will eat like freſh
plums in the winter.
To candy Ginger.
Beat two pounds of fine loaf fugar, put one pound in
a toſling-pan, with as much water as will diſſolve it, with
one ounce of race ginger grated fine, ſtir them well to-
gether over a very flow fire till the fugar begins to boil,
then ſtir in the other pound, and keep ſtirring it till it
grows thick, then take it off the fire, and drop it in cakes
upon earthen diſhes, fet them in a warm place to dry,
and they will look white and be very hard and brittle.
To make Orange Chips.
Take the beſt Seville oranges, pare them aflant, a
quarter of an inch broad, if you can keep the paring
whole it looks much prettier, when you have pared them
all, put them in falt and ſpring water for a day or two,
then boil them in a large quantity of ſpring water till they
are tender, then drain them on a fieve, have ready a thin
fyrup, made of a quart of water and a pound of fine fu.
gar, boil them a few at a time to keep them from break-
ing, till they look clear, then put them into a fyrup made
of fine loaf lugar, with as much water as will diſſolve it,
and boil them to a candy height, when you take them up, ,
lay them on fieves, and grate double refined ſugar all
over them, and put them in a ſtove, or by the fire to
dry, and keep them in a dry place for uſe.
Í 5
178
THE EXPERIENCED
ܪ
To dry Currants in Bunches.
When the currants are ftoned and tied up in burches,
to every pound of currants take a pound and a half of
ſugar, and to every pound of ſugar put half a pint of
water, boil the ſyrup very well, lay your currants in it,
fet them on the fire, and let them juft boil, take them off,
cover it cloſe with a paper, let them ſtand till the next
day, then make them ſcalding hot, let them ſtand for two
or three days, with a paper cloſe to them, then lay them
on earthen plates, and ſift them well over with ſugar, put
them in a ſtove to dry, the next day lay them on ſieves,
but do not turn them till the upper fide is dry, then turn
them, and ſift the other ſide well with ſugar ; when they
are quite dry, lay them betwixt papers.
To dry Apricots.
Take a pound of apricots, pare and ſtone them, put
them in your toſling-pan, pound and fift half a pound of
double refined ſugar, ſtrew a little amongſt them, and
lay the reſt over them ; let them ſtand twenty-four hours,
turn them three or four times in the ſyrup, then boil
them pretty quick till they look clear, when they are
cold take them out, and lay them on glafles, put them
into a ſtove, and turn them every half hour, the next day
every hour, and after as you ſee occaſion.
To make Lemon Drops.
Dip a lump of treble refined loaf ſugar in water, boil it
ftiffiſh, take it off, rub it with the back of a ſilver ſpoon
to the ſide of your pan, then grate in ſome lemon peel,
boil it
up, and drop it on a paper ;
if
you want it red,
put in a little cochineal.
To make Lemon Drops another way. .
Take half a pound of pounded loa ſugar, ſifted very
fine, put it in a plate, and ſqueeze three or four lemons
over it mix it well with a ſpoon till it makes a thick-
iſh paſte, then take half a ſheet of paper and cover it with
>
;
a
ENGLISH HOUSEKEEPER. 179
drops the fize of a farthing, place it in the ſtove over a
flow fire till it is quite dry, and take it off from the
paper ; if you choole you may add ſome of the ſkin of
the lemon raſped or grated.
To make Peppermint Drops.
To one hundred drops of oil of peppermint, add two
pounds of treble refined 'fugar, beat fine and fifted
through a lawn fieve, with the whites of three eggs, and
a ſmall quantity of orange-flower water, beat them well
up together, and with a tea-ſpoon drop it on fine cap
paper to whatever ſize you wiſh to have them, put them
on the hearth to dry, and the next day they will be fit
for uſe.
a
To make Raſpberry or Currant Drops.
Take half a pound of pounded loaf ſugar on a plate,
then a quantity of raſpberries, or currants, which you muſt
ſqueeze through a ſieve, when that is done add the juice
to the ſugar till it makes a paſte of a thickiſh conſiſtency,
dreſs it on fine cap paper and place it on the ftové till
dry.
To dry Peaches.
Pare and ſtone the largeſt Newington peaches, have
ready a faucepan of boiling water, put in the peaches,
let them boil till they are tender, lay them on a fieve to
drain, then weigh them, and put them in the pan they
were boiled in, and cover them with their weight of
ſugar ; let them lie two or three hours, then boil them
till they are clear, and the ſyrup pretty thick, let them
ſtand all night covered clofe, fcald them very well, then
take them off to cool, then ſet them on again till the
peaches are thoroughly hot, do this for three days, lay
them on plates to dry, and turn them every day.
To candy Angelica.
Take it when young, cut it in lengths, cover it cloſe,
and boil it till it is tender, peel it, and put it in again,
I 6
180
THE EXPERIENCED
wa-
let it fimmer and boil till it is green, then take it up,
and dry it with a cloth; to every pound of ſtalks put a
pound of ſugar ; put your ſtalks into an eartlien pan,
beat the ſugar and itrew it over them, let it ſtand two
days, then boil it till it is clear and green, put it in a
cullender to drain ; beat a pound of lugar to a powder
again, ſtrew it on your angelica, lay it on plates to dry,
and ſet them in the oven after the pies are drawn.-
Three pounds and a half of ſugar is enough for four
pounds of ſtalks.
To candy Lemon or Orange Peel.
Cut your lemons or oranges long ways, and take out
all the pulp, and put the rinds into a pretty ſtrong falt
and hard water fix days, then boil them in a large quan-
tity of ſpring water till they are tender, then take them
out and lay them on a hạir fieve to drain, then make a
thin fyrup of fine loaf fugar, a pound to a quart
of
ter; put in your peels and boil them half an hour, or till
they look clear, have ready a thick fyrup made of fine
loaf ſugar, with as much water as will diffolve it; put in
your peels, and boil them over a flow fire, till
you
fee
the lyrup candy about the pan and peels, then take them
out, and grate fine ſugar all over them, lay them on a
hair fieve to drain, and ſet them in a ſtove, or before the
fire to dry, and keep them in a dry place for uſe.-
N. B. Do not cover your ſaucepan when you boil either
Jemons or oranges.
To boil Sugar eandy height.
Put a pound of fugar into a clean toffing-pan, with
half a pint of water, ſet it over a very clear flow fire, take
off the ſcum as it riſes, boil it till it looks fine and clear,
then take out a little with a ſilver fpoon; when it is cold
if it will draw a thread from your fpoon it is boiled high
enough for any kind of ſweetmeat, then boil your fyrup,
and when it begins to candy round the edge of your pan
it is candy height.
N. B. It is a great fault to put any kind of ſweetmeats
a
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ENGLISH HOUSEKEEPER. 181 ;
into too thick a ſyrup, eſpecially at the firſt, for it withers
your fruit, and takes off both the beauty and Hlavour.
CHAPTER X.
Obſervations upon Creams, Cuffards, and Cheeſecakes.
WHEN you
make any
kind of creams and cuſtards,
take great care your toſling-pan be well tinned, put a
ſpoonful of water in it, to prevent the cream from ſtick-
ing to the bottom of your pan, then beat your yolks of
eggs, and ſtrain out the treads, and follow the direction
of your receipt:--As to cheeſecakes they ſhould not be
made long before you bake them, particularly almond or
lemon cheeſecakes, for ſtanding makes them oil and
look fad, a moderate oven bakes them beft, if it is too hot
it burns them and takes off the beauty, and a very
flow
oven makes them fad and look black : make
your cheefe.
cakes up juſt when the oven is of a proper heat, and they
will riſe well, and be of a proper colour..
Ta make Piſtachio Cream.
Take half a pound of piſtachio nuts, take out the ker-
nels, beat them in a mortar with a ſpoonful of brandy,
put them into a toffing-pam, with a pint of good cream
and the yolks of two eggs beat fine, ftir it gently over
a very flow fire till it grows thick, then put it in a china
foup plate, when it grows cold ſtick it all over with ſmall
pieces and ſerve it up.
a
To make Chocolate Cream.
Scrape fine à quarter of a pound of the beſt chocolate,
put to it as much water as will diffolve it, put it in a
marble mortar, beat it half an hour, put in as much fine
fugar às will ſweeten it, and a pint and a half of cream,
mill it, and as the froth riſes lay it on a fieve, put the
remaining part of your cream in' poffet glaffes, and lay
182
THE EXPERIENCED
а
the frothed cream upon them.-It makes a pretty mix.
ture upon a ſet of ſalvers.
To make Spaniſh Cream.
Diſſolve in a quarter of a pint of roſe water three
quarters of an ounce of iſinglaſs cut ſmall, run it through
a hair ſieve, add to it the yolks of three eggs, beat and
mixed with half a pint of cream, two forrel leaves, and
ſugar to your taſte, dip the dish in cold water before you
put in the cream, then cut it out with a jigging iron,
and lay it in rings round different coloured ſweetmeats.
To make Ice Cream.
Pare, ſtone, and feald twelve ripe apricots, beat them
fine in a marble mortar, put to them fix ounces of double
refined ſugar, a pint of ſcalding cream, work it through
a hair ſieve, put
into a tin that a cloſe cover, ſet
it in a tub of ice broken ſmall, and a large quantity of
falt put amongſt it, when you ſee your cream grow thick
round the edges of your tin, ſtir it, and ſet it in again
till it grows quite thick; when your cream is all frozen
up, take it out of your tin, and put it into the mould you
intend it to be turned out of, then put on the lid, and
have ready another tub with ice and falt in as before,
put your mould in the middle, and lay your ice under
and over it, let it ſtand four or five hours, dip your tin
in warm water when you turn it out; if it be fummer,
you muſt not turn it out till the moment you want it :
you may uſe any fort of fruit if you have not apricots,
only obſerve to work it fine.
To make Clotted Cream.
Put one tea-ſpoonful of earning into a quart of good
cream, when it comes to a curd, break it very carefully
with a ſilver ſpoon, lay it upon a tieve to drain a little,
put it into a china foup plate, pour over it fome good
cream with the juice of raſpberries, damſons, or any
kind of fruit, to make it a fine pink colour, ſweeten it
to your taſte, and lay round it a few ſtrawberry leaves.-
It is
proper for a middle at ſupper, or corner at dinner.
a
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ENGLISH HOUSEKEEPER.
183
To make Hartſhorn Cream.
Take four ounces of hartſhorn ſhavings, boil them in
three pints of water till it is reduced to half a pint, run
it through a jelly bag, put to it a pint of cream, let it
juft boil up, then put it into jelly glafles, let it ſtand till
it is cold, by dipping your glaſſes into ſcalding water it
will flip out whole, then ſtick them all over with ſlic
of almonds cut lengthways : it eats well with white wine
and ſugar, like flummery.
To make Ribband Cream.
Take eight quarts of new milk, ſet it on the fire,
when it is ready to boil put in a quart of good cream;
earn it, and pour it into a large bowl, let it ſtand all
night, then take off the cream, and lay it on a fieve to
drain, cut it to the ſize of your glaties, and lay red,
green, or coloured ſweetmeats between every layer of
cream.
To make Lenion Cream.
Take a pint of ſpring water, the rinds of two lemons,
pared very thin, and the juice of three, beat the whites
of fix eggs very well, mix the whites with the water and
lemon, put ſugar to your taſte, then ſet it over the fire,
and keep ſtirring it till it thickens, but do not let it boil,
ftrain it through a cloth, beat the yolks of fix eggs, put
it over the fire till it be quite thick, then put it into a bowl
to cool, and put it into your glaſſes.
To make Steeple Cream with Wine Sours.
Take one pint of ſtrong clear calf's foot jelly, the yolks
of four hard eggs, pounded in a mortar exceeding fine,
with the juice of a Seville orange, and as much double
refined ſugar as will make it ſweet, when your jelly is
warm put it in, and keep ſtirring it till it is cold, and
grows as thick as cream, then put it into jelly glaſſes,
the next day turn it out into a diſh with preſerved wine
fours, ſtick a ſprig of myrtle in the top of every cream,
and ſerve it up with flowers round it.
1 184
THE EXPERIENCED
1
r
a
a
11
a
4
To make Raſpberry Cream.
Take a quart of raſpberries, or raſpberry jam, rub it
through a hair fieve to take out the ſeeds, inix it well
with your cream, put in as much loaf ſugar as will make
it pleaſant, then put it into a mill pot to raiſe a froth with
a chocolate mill; as your froth riſes take it off with a
ſpoon, lay it upon a hair fieve, when you have got what
froth you have occaſion for, put the remainder of your
cream in a deep china diſh or punch-bowl, put your
frothed cream upon it as high as it will lie on, then ſtick
a light flower in the middle, and ſend it up.--It is proper
for a middle at ſupper, or a corner at dinner.
Leinon Cream with l’eel.
Boil a pint of cream, when it is half cold put in the
yolks of four eggs, ſtir it till it is cold, then ſet it over
the fire, with four ounces of loaf fugar, a tea-ſpoonful of
grated lemon peel, ſtir it till it is pretty hot, take it off
the fire and put it in a balon to cool, when it is cold put
it into ſweetmeat glaties, lay paſte knots or lemon peel
cut like long ftraws, over the tops of your glaſſes. It is
proper to be put upon a bottom ſalver amongſt jellies and
whips.'
Orange Cream.
Take the juice of four Seville oranges, and the out rind
of one, pared exceeding fine, put them into a toffing-
pan, with one pint of water, and eight ounces of ſugar,
beat the whites of five eggs, ſet it over the fire, ſtir it one
way till it grows thick and white, ftrain it through a
gauze fieve, ſtir it till it is cold, then beat the yolks of
five eggs exceeding well, put it in your tofſing-pan with
the cream, ſtir it over a very flow fire till it is ready to
boil, put it into a baſon to cool, and ſtir it till it is quite
cold, then put it into jelly glaffes: ſend it in upon a fal
ver, with whips and jellies.
To make Burnt Cream.
Boil a pint of cream with ſugar and a little lemon peel
1
**
1
ENGLISH HOUSEKEEPER.
185
ſhred fine, then beat the yolks of fix, and the whites of
four eggs ſeparately, when your cream is cooled, put in
your eggs, with a ſpoonful of orange-flower water, and
one of fine flour ; ſet it over the fire, keep ſtirring it till
it is thick, put it into a diſh : when it is cool lift a quar-
ter of a pound of ſugar all over, hold a hot ſalamander
over it till it is very brown, and looks like a glaſs plate
put over your cream.
To make La Pompadour Cream.
Beat the whites of five eggs to a ſtrong froth, put
them into a toffing-pan, with two fpoonfuls of orange-
flower water, two ounces of ſugar, ſtir it gently for
three or four minutes, then pour it into your diſh, and
pour good melted butter over it, and ſend it in hot.
It is a pretty corner diſh for a ſecond courſe at dinner.
To make Tea Cream.
To half a pint of milk put a quarter of an ounce of
fine hyſon tea, boil them together, ftrain the leaves out,
and put to the milk half a pint of cream and two tea-
ſpoonfuls of rennet; ſet it over fome hót embers in the
diſh you ſend it to table in, and cover it with a tin plate ;
when it is thick it is enough.Garniſh with ſweetmeats,
and ſend it up.
To make King Williain's Cream.
Beat the whites of three eggs very well, then ſqueeze
out the juice of two large, or three ſmall lemons; take
two ounces more than the weight of the juice of double
refined ſugar, and mix it together with two o three
drops of orange-flower water, and five or fix fpoonfuls
of fair ſpring water ; when all the fugar is melted, put
the whites of the eggs into the pan, and the juice, ſet it
over a flow fire, and keep ſtirring it till you find it thick-
en, and train it through a coarſe cloth quick into the .
diſh.
Snow and Cream, a pretty Supper-diſha
Make a rich boiled cuſtard, and put it in the bottom
186
THE EXPERIENCED
of your china or glafs diſh, then take the whites of eight
eggs, beat with roſe water, and a ſpoonful of treble
refined ſugar, till it is a ſtrong froth; put ſome milk
and water into a broad ſtew-pan, and when it boils take
the froth off the eggs, and lay it on the milk and water,
and let it boil once up; take it off carefully, and lay it
on your cuſtard.
To make Cream Cheeſe.
Put one large ſpoonful of ſteep to five quarts of after-
ings, break it down light, put it upon a cloth on a fieve
bottom, and let it run till dry, break it, cut and turn
it in a clean cloth, then put it into the fieve again, and
put on it a two pound weight, ſprinkle a little falt on
it, and let it ſtand all night, then lay it on a board to
dry, when dry lay a few ſtrawberry leaves on it, and
ripen it between two pewter diſhes in a warm place, turn
it and put on freſh leaves every day.
To make a Trifle.
Put three large macaroons in the middle of your diſh,
pour as much white wine over them as they will drink,
then take a quart of cream, put in as much ſugar as will
make it ſweet, rub your fugar upon the rind of a lemon,
to fetch out the eſſence, put your cream into a pot, mill
it to a ſtrong froth, lay as much froth upon a fieve as
will fill the diſh you intend to put the trifle in; put
the
remainder of your cream into a tofling-pan, with a ſtick
of cinnamon, the yolks of four eggs well beat, and ſugar
to your taſte, ſet them over a gentle fire, ſtir it one way
till it is thick, then take it off the fire, pour it upon your
macaroons; when it is cold put on your frothed cream,
lay round it different coloured ſweetmeats, and fmall
ſhot comfits, and figures or flowers.
Almond Cuſtards.
Put a quart of cream into a toſling-pan, a ſtick of
cinnamon, a blacle or two of inice, boil it and ſet it to
cool, blanch two ounces of almonds, beat them fine in a
ENGLISH HOUSEKEEPER. 187
a
marble mortar with roſe water, if you like a ratafia taſte
put in a few apricot kernels, or bitter almonds, mix them,
with
your cream, ſweeten it to your taſte, ſet it on a ſlow
fire, keep ſtirring it till it is pretty thick, if you let it
boil it will curdle, pour it into cups, &c.
To make Lemon Cuſtards.
Take a pint of white wine, have a pound of double
refined ſugar, the juice of two lemons, the out rind of
one pared very thin, the inner rind of one boiled tender
and rubbed through a fieve, let them boil a good while,
then take out the peel and a little of the liquor, ſet it to
cool, pour the reſt into the diſh you intend for it; beat
four yolks and two whites of eggs, mix them with your
cool liquor, ſtrain them into your diſh, ſtir them well up
together, ſet them on a flow fire, or boiling water to bake
as a cuſtard; when it is enough, grate the rind of a
lemon all over the top; you may brown it over with a
hot ſalamander. It
may
be eat either hot or cold.
To make Orange Cuſtards.
Boil the rind of half a Seville orange very tender, beat
it in a marble mortar till it is very fine, put to it one
ſpoonful of the beſt brandy, the juice of a Seville orange,
four ounces of loaf ſugar, and the yolks of four eggs,
beat them all together ten minutes, then pour in by
degrees a pint of boiling cream, keep beating them till
they are cold, put them into cuſtard cups, and ſet them
in an earthen diſh of hot water, let them ſtand till they
are fet, then take them out, and ſtick preſerved orange
on the top, and ſerve them up either hot or cold.
It is a pretty corner diſh for dinner, or a fide diſh for
ſupper.
To make a common Cuſtard.
Take a quart of good cream, ſet it over a ſlow fire,
with a little cinnamon, and ur ounces of ſugar ; when
it is boiled take it off the fire ; beat the yolks of eight
eggs, put to then a ſpoonful of orange-flower water to
188
THE EXPERIENCED
prevent the cream from cracking, ftir them in by degrees
as your cream cools, put the pan over a very ſlow fire,
i ftir them carefully one way till it is almoſt boiling, then
put it into cups, and ſerve them up.
To make a Beeft Cuſtard.
Take a pint of beeſt, ſet it over the fire, with a lit-
tle cinnamon, or three bay leaves, let it be boiling hot,
then take it off, and have ready mixed one ſpoonful of
four, and a ſpoonful of thick cream, pour your hot beeft
upon it by degrees, mix it exceeding well together, and
ſweeten it to your taſte ; you may either put it in cruſts
or cups to bake it.
To make an Apple Floating Ifand.
Bake fix or eight very large apples, when they are
cold peel and core them, rub the pulp through a fieve
with the back of a wooden fpoon, then beat it up light
with fine fugar, well fifted, to your taſte; beat the whites
of four eggs with orange-flower water in another bowl
till it is a light froth, then mix it with your apples a
little at a time till all is beat together, and exceeding
light ; make a rich boiled cuſtard, and put it in a china
or glafs diſh, and lay the apples all over it.-Garnish
with currant jelly, or what you pleaſe.
To make Fairy Butter.
Take the yolks of four eggs boiled hard; a quarter
a pound of butter, beat two ounces of ſugar in a large
fpoonful of orange-flower water, beat them all together
to a fine pafte, let it ſtand two or three hours, then rub
it through a cullender upon a plate; it looks very pretty.
To make Almond Cheeſecakes.
Take four ounces of Jordan almonds, blanch them,
and put them into cold water, beat them with roſe water
in a marble mortar, or wooden bowl, with a wooden
peſtle, put to it four ounces of ſugar, and the yolks of
four
eggs beat fine, work it in a mortar or bowl till it be-
a
of
.
ENGLISH HOUSEKEEPER. 189
a
comes white and frothy, then make a rich puff paſte
which muſt be made thus : take half a pound of four
a quarter of a pound of butter, rub a little of the butter
into the flour, mix it ſtiff with a little cold water, then
roll your paſte ſtraight out, ſtrew over a little flour, and
lay over it in thin bits one third of your butter, throw a
little more flour over the butter, do fo for three times,
then put your paſte in your tins, fill them, and grate ſugar
over them, and bake them in a gentle oven.
To make Bread Cheeſecakes.
Slice a penny loaf as thin as poffible, pour on it a
pint of boiling cream, let it ſtand two hours, then take
eight eggs, half a pound of butter, and a nutmeg grated,
beat them well together, put in half a pound of currants
well waſhed, and dried before the fire, and a ſpoonful of
brandy, or white wine, and bake them in raiſed cruſts,
or petty-pans.
To make Citron Cheeſecakes.
Boil a quart of cream, beat the yolks of four eggs,
mix them with your cream when it is cold, then ſet it
on the fire, let it boil till it curds, blanch ſome almonds,
beat them with orange-flower water, put them into the
cream, with a few Naples' biſcuits, and green citron
Thred fine, ſweeten it to your taſte, and bake them in
tea-cups.
To make Rice Cheeſecakes.
Boil four ounces of rice till tender, put it
upon
a fieve
to drain, put in four eggs well beaten, half a pound of
butter, halt a pint of cream, fix ounces of ſugar, a nut-
meg grated, and a glaſs of ratafia water or brandy: beat
them all together and bake them in raiſed crufts.
To make Curd Cheeſecakes.
Take half a pint of good curds, beat them with four
eggs, three ſpoonfuls of rich cream, half a nutmeg, one
ſpoonful of ratafia, roſe, or orange water, put to them
190
THE EXPERIENCED
a quarter of a pound of ſugar, half a pound of currants
well waſhed and dried before the fire, mix them all well
together, and bake it in petty-pans, with a good cruſt
under them.
To make Orange Crumpets.
Take a pint of cream, and a pint of new milk, warm
it, and put in it a little runnet, when it is broke ftir it
gently, lay it on a cloth to drain all night, and then take
the rinds of three oranges, boiled as for preſerving in
three different waters, pound them very fine, and mix
them with the curd, and eight eggs in a mortar, a little
nutmeg, the juice of a lemon, or orange, and ſugar to
your taſte, bake them in tin pans rubbed with butter,
when they are baked turn them out, and put fack and
fugar over them.--Some put ſlices of preſſed oranges
among them.
To make Cheeſecakes.
Set a quart of new milk near the fire, with a ſpoon-
ful of rennet, let the milk be blood warm, when it is
broke drain the curd through a coarſe cloth, now and
then break the curd gently with your fingers, rub into
the curd a quarter of a pound of butter, a quarter of a
pound of ſugar, a nutmeg and two Naples' biſcuits grated,
the yolks of four eggs, and the white of one egg, one
ounce of almonds well beat, with two fpoonfuls of roſe
water, and two of fack, clean fix ounces of currants very
well, put them into your curd, and mix them all well
together.
To make Curd Puffs.
Take two quarts of milk, put a little rennet in it, when
it is broke put it in a coarſe cloth to drain, then rub the
curd through a hair ſieve, with four ounces of butter
beat, ten ounces of bread, half a nutmeg, and a lemon
peel grated; a ſpoonful of wine, and ſugar to your taſte,
rub your cups with butter, and bake them a little more
than half an hour.
ENGLISH HOUSEKEEPER.
191 .
a
•
To make Egg Cheeſe.
Beat fix eggs well, put them into three gills of new
milk, ſugar, cinnamon, and lemon peel, to your taſte,
ſet it over the fire, keep ſtirring it, and ſqueeze a quar-
ter of a lemon in it, to turn it to cheeſe, let it run into
what ſhape you would have it, when it is cold turn it
out, pour over it a little almond cream, made of ſweet
almonds beat fine with a little cream, then put them into
a pint of cream, let it boil and ſtrain it, put to it the
yolks of three eggs well beat, ſet it over the fire, and
make it like a cuſtard.
To make a Loaf Royal.
Take a French roll, raſp it, cut off the bottom cruſt,
lay it in a pan, with the bottom upwards, boil a pint of
cream, put to it the yolks of two eggs, a little cinnamon,
orange-flower water, and ſugar to your taſte, when it
is cold pour it upon the roll, and let it ſtand in it all night to
ſteep, then make a very good cuſtard of cream, a little
fack, orange-flower water, and ſugar, put the roll into a
difh, with ſome good paſte round the edge, and pour
the cuſtard upon it; you may lay lumps of marrow in
the cuſtard, and ſtick long flips of citron and orange
peel in the loaf, then ſend it to the oven ; a little time
will bake it.
To make a Prince Loaf.
Take ſmall French rolls, about the ſize of an egg,
cut a ſmall round hole in the top, take out all the crumb,
fill them with almond cuſtard, lay over it currant jelly,
in thin ſlices, beat the white of an egg and double re-
fined ſugar to a froth, and ice them all over with it ; five
is a pretty dish.
To make a Drunken Loaf.
Take a French roll hot out of the oven, raſp it and
pour a pint of red wine upon it, and cover it cloſe up
for half an hour, boil one ounce of macaroni in water
a
192
THE EXPERIENCED
a
a
till it is foft, and lay it upon a fieve to drain, then put
the ſize of a walnut of butter into it, and as much thick
cream as it will take, then ſcrape in ſix ounces of Par-
meſan cheeſe, ſhake it about in your toffing-pan, with
the macaroni, till it be like a fine cuſtard, then pour it
hot upon your loaf: brown it with a falamander, and
ferve it up. It is a pretty diſh for ſupper.
To make Snow Balls.
Pare five large baking apples, take out the cores with
a ſcoop, fill the holes with orange or quince marmalade,
then make a little good hot paſte, and roll your apples
in it, and make your cruft of an equal thickneſs and put
them in a tin dripping-pan, bake them in a moderate
oven, when you take them out, make icing for them the
ſame way as for a plum cake, and ice them all over with
it, about a quarter of an inch thick, ſet them a good
diſtance from the fire till they are hardened, but take care
you do not let them brown, put one in the middle of a
China diſh, and the other five round it; garniſh with
green ſprigs and ſmall flowers. They are proper for a
corner either for dinner or ſupper.
To make Fried Toaft.
Cut a ſlice of bread about half an inch thick, ſteep it
in rich cream, with ſugar and nutmeg to your taſte, when
it is quite foft put a good lump of butter into a toſſing-
pan, fry it a fine brown, lay it on a diſh, pour wine ſauce
over it, and ſerve it up.
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CHAPTER XI.
Obfervations upon Cakes.
WHEN you make any kind of cakes, be ſure that you
get the things ready before you begin, then beat your
eggs well, and do not leave them till you have finiſhed
ENGLISH HOUSEKEEPER. 193
the cakes, or elſe they will go back again, and your cakes
will not be light : if your cakes are to have butter in,
take care you beat it to a fine cream before you put in
your ſugar, for if you beat it twice the time it will not
anſwer fo well : as to plum cake, ſeed cake, or rice cake,
it is beſt to bake them in wooden garths, for if you bake
them in either pot or tin they burn the outſide of the
cakes, and confine them ſo that the heat cannot penetrate
into the middle of your cake, and prevents it from rifing ;
bake all kinds of cakes in an oven, according to the ſize
of your cake, and follow the directions of your receipt,
for though care hath been taken to weigh and meaſure
every article belonging to every kind of cake, yet the
management and the oven muſt be left to the maker's
care.
To make a Bride Cake.
Take four pounds of fine flour well dried, four pounds
of freſh butter, two pounds of loaf fugar, pound and fift
fine a quarter of an ounce of mace, the ſame of nutmegs;
to every pound of flour put eight eggs, waſh four pounds
of currants, pick them well, and dry them before the
fire, blanch a pound of ſweet almonds, and cut them
lengthways very thin, a pound of citron, a pound of
candied orange, the fame of candied lemon, half a pint
of brandy; firſt work the butter with your hand to a
cream, then beat in your ſugar a quarter of an hour,
beat the whites of your eggs to a very ſtrong froth, mix
them with your ſugar and butter, beat your yolks half an
hour at least, and mix them with your cake, then put in
your flour, mace, and nutmeg, keep beating, it well till
your oven is ready, put in your brandy, and beat your
currants and almonds lightly in, tie three sheets of
paper
round the bottom of your hoop to keep it from running
out, rub it well with butter, put in your cake, and lay
your
ſweetmeats in three lays, with cake betwixt every
layer, after it is riſen and coloured, cover it with paper
before your oven is stopped up; it will take three hours
baking.
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194
THE EXPERIENCED
To make Almond Icing for the Bride Cake.
Beat the whites of three eggs to a ſtrong froth, beat
a pound of Jordan almonds very fine with roſe water,
mix your almonds with the eggs lightly together, a pound
of common loaf ſugar beat fine, and put it in by degrees;
when your cake is enough, take it out, and lay your icing
on, then put it in to brown.,
To make Sugar Icing for the Bride Cake.
Beat two pounds of double refined ſugar, with two
ounces of fine ſtarch, fift it through a gauze fieve, then
beat the whites of five eggs with a knife upon a pewter
dith half an hour; beat in your ſugar a little at a time,
or it will make the eggs fall, and will not be ſo good a
colour, when you have put in all your ſugar, beat it,
half an hour longer, then lay it on your almond icing,
and ſpread it even with a knife; if it be put on as foon
as the cake comes out of the oven it will be hard by the
time, the cake is cold.
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To make a good Plum Cake.
Take a pound and a half of fine flour well dried, a
pound and a half of butter, three quarters of a pound of
currants waſhed and well picked, ſtone half a pound of
raifins, and ſlice them, eighteen ounces of ſugar beat and
fifted, fourteen eggs, leave out the whites of half of them,
fhred the peel of a large lemon exceeding fine, three
ounces of candied orange, the fame of lemon, a tea-
fpoonful of beaten mace, half a nutmeg grated, a team
cupful of brandy, or white wine, four fpoonfuls of
orange-flower water ; firft work the butter with your
hand to a cream, then beat your fugar well in, whiſk
your eggs for half an hour, then mix them with your
ſugar and butter, and put in your flour and ſpices; when
your oven is ready, mix your brandy, fruit, and ſweet-
meats lightly in, then put in your hoop, and fend it to
the oven : it will require two hours and a balf baking.--
It will take an hour and a half beating.
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ENGLISH HOUSEKEEPER.
195
To make a rich Seed Cake.
Take a pound of flour well dried, a pound of butter,
a pound of loaf fugar beat and fifted, eight eggs, two
ounces of caraway feeds, one nutmeg grated, and its
weight of cinnamon ; firſt beat your butter to a cream,
!
then put in your fugar, beat the whites of your eggs half
an hour, mix them with your ſugar and butter, then
beat the yolks half an hour, put to it the whites, beat in
your flour, ſpices, and feeds, a little before it goes to the
oven ; put it in the hoop and bake it two hours in a
quick oven, and let it ftand two hours. It will take two
hours beating
To make a White Plum Cake.
To two pounds of flour well dried take a pound of
ſugar beat anů fifted, one pound of butter, a quarter of
an ounce of mace, the ſame of nutmeg, fixteen eggs, two
pounds and a half of currants, picked and waſhed, half
a pound of candied lemon, the fame of ſweet almonds,
half a pint of fack, or brandy, three ſpoonfuls of orange-
flower water, beat your butter to a cream, put in your
fugar, beat the whites of your eggs half an hour, mix
them with your ſugar and butter, then beat your yolks
half an hour, mix them with your whites, it will take
two hours beating, put in your flour a little before your
oven is ready, mix your currants and all your other in-
gredients lightly in, juſt when you put it in your hoop.-
Two hours will bake it.
To make little Plum Cakes.
Take a pound of flour,' rub into it half a pound of
butter, the fame of ſugar, a little beaten mace; beat four
eggs very well (leave out half the whites) with three
ſpoonfuls of yeaſt, put to it a quarter of a pound of warm
cream, ſtrain them into your flour, and make it
up light,
ſet it before the fire to riſe ; juſt before you ſend it to
the oven put in three quarters of a pound of currants.
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196
THE EXPERIENCED
To make Orange Cakes.
Take Seville oranges that have very good rinds, quar-
ter them, and boil them in two or three waters until
they are tender, and the bitterneſs is gone off, ſcum them
then lay them on a clean napkin to dry, take all the feeds
and ſkins out of the pulp, with a knife, ſhred the peels
fine, put them to the pulp, weigh them, and put rather
more than their weight of fine ſugar into a toffing-pan,
with juſt as much water as will diſſolve it, boil it till it
becomes a perfect ſugar, then by degrees put in your
orange peels and pulp, ſtir them well before you ſet them
on the fire, boil it very gently till it looks clear and thick,
then put it into flat bottomed glaſſes, ſet them in a ſtove,
and keep a conſtant moderate heat to them, when they
are candied on the top turn them out upon glaſſes.
N. B. You may make lemon cakes the fame way.
To make Lemon Cakes a ſecond way.
Beat the whites of ten eggs with a whiſk for an hour,
with three ſpoonfuls of roſe or orange-flower water, then
put in one pound of loaf ſugar beat and fifted, with the
yellow rind of a lemon grated into it ; when it is well
mixed put in the juice of half a lemon and the yolks of
ten eggs
beat ſmooth, and juſt before you put it into the
oven ſtir in three quarters of a pound of flour ; butter
your pan, and one hour will bake it in a moderate oven.
To make Rice Cakes.
Take fifteen eggs, leave out half of the whites, beat
them exceeding well near an hour with a 'whisk, then
beat the yolks half an hour, put to your yolks ten qunces
of loaf ſugar fifted fine, beat it well in, then put in half
a pound of rice flour, a little orange water or brandy,
the rinds of two lemons grated, then put in your whites,
beat them all well together for a quarter of an hour, then
put them in a hoop, and ſet them in a quick oven for
half an hour.
Tomake Ratafia Cakes.
Take half a pound of ſweet almonds, the fame quan-
ENGLISH HOUSEKEEPER.
197
a
tity of bitter, blanch and beat them fine in orange, roſe,
or clear water, to keep them from oiling, pound and fift
a pound of fine fugar, mix it with your almonds, have
ready, very well beat, the whites of four eggs, mix themi
lightly with the almonds and ſugar, pur it in a preſerving-
pan, and ſet then on a mýderate fire, keep ſtirring it..
quick one way until it is pretty hot ; when it is a little
cool, roll it in ſmall rolls, and cut it in thin cakes, dip
your hands in flour and ſhake them on it, give them
each a light tap with your finger, put them on ſugar
papers, and fift a little fine fugar over them juſt as you
are putting them into a flow oven.
To make Ratafia Cakes a fecond war.
Take one pound and a half of ſweet almonds, and
half a pound of bitter almonds, beat them as fine as
poſſible with the whites of two eggs, then beat the whites
of five eggs to a ſtrong froth, fhake in lightly two pounds
ånd a half of fine loaf ſugar beat and fifted very fine,
drop them in little drops, the ſize of a nutmeg on cap
paper, and bake them in a flack oven.
To make Shrewbury Cakes.
Take half a pound of butter, beat it to a cream, then
put in half a pound of fiour, one egg, fix ounces of loaf
lugar beat and fifredi, half an ounce of caraway feeds
mixed into a paſte, roll them thin, and cut thein round
with a ſmall glaſs, or little tins, prick them and lay them
on ineers of tin, and bake them in a flow oven.
To make Shrewſbury Cakes a ſecond way.
To a pound of butter beat and lift a pound of double
refined ſugar, a little mace, and four eggs, beat them all
together with your hand till it is very light, and looks
curdling, then ſhake in a pound and a half of fine flour,
roll it thin, and cut it into little cakes with a tin, and
bake them.
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198
THE EXPERIENCED
To make Bath Cakes.
Rub half a pound of butter into a pound of flour, and
one ſpoonful of good barm, warm ſome cream, and
make it into a light pafte, ſet it to the fire to riſe, when
you make them up take four ounces of caraway comfits,
work part of them in, and trew the reſt on the top,
make them into a round cake, the fize of a French roll,
bake them on ſheet tins, and ſend them in hot for
breakfaſt,
To make Queen Cakes.
'Take a pound of loaf lugar beat and fifted, a pound
of flour well dried, a pound of butter, eight eggs, half
'a pound of currants waſhed and picked, grate a nutmeg,
the fame quantity of mace and cinnamon, work your
butter to a cream, then put in your fugar, beat the whites
of your eggs near half an hour, mix them with your
ſugar and butter, then beat your yolks near half an hour,
and put mem to your butter; beat them exceeding well
together, and put in your flour, fpices, and the currants;
when it is ready for the oven bake them in tins, and duſt
a little ſugar over them.
To make a common Seed Cake.
Take two pounds of flour, rub it into half a pound
of powdered ſugar, one ounce of caraway feeds beaten,
have ready a pint of milk, with half a pound of butter
melted in it, and two fpoonfuls of new barm, make it
up into a paſte, ſet it to the fire to riſe, flour your tin,
and bake it in a quick oren.
To make Cream Cakes.
Beat the whites of nine eggs to a ſtiff froth, then ſtir
it gently with a ſpoon, for fear the froth ſhould fall, and
grate
the rinds of two lemons, to every white of an egg
Thake in ſoftly a ſpoonful of double refined ſugar fifted
fine, lay a wet ſheet of paper on a tin, and drop the
froth in little lumps on it with a ſpoon a ſmall diſtance
from each other, and fift a good quantity of ſugar over
them, ſet them in an oven after brown bread, make the
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ENGLISH HOUSEKEEPER. 199
oven cloſe up, and the froth will riſe, when they are juſt
coloured they are baked enough, take them out and put
two bottoms together, and lay them on a fieve, then ſet
them in a cool oven to dry. You may lay raſpberry
jam, or lay other forts of ſweetmeats betwixt them, be-
fore you cloſe the bottoms together to dry.
To make little Currant Cakes.
Take one pound and a half of fine flour, dry it well
before the fire, a pound of butter; half a pound of fine
loaf ſugar well beat and fifted, four yolks of eggs, four
ſpoonfuls of roſe water, four fpoonfuls of fack, a little
mace, and one nutmeg grated ; beat the eggs very well,
and put them to the roſe water and lack, then put to it
the ſugar and butter ; work them all together, ſtrew in
the currants and the flour, being both made warm to-
gether before.---This quantity will make fix or eight
cakes ; bake them pretty criſp, and a fine brown.
To make Pruſian Cakes,
Take a pound of ſugar beat and fifted, half a pound
of flour dried, and ſeven eggs, beat the yolks and whites
feparate, the juice of one lemon, the peel of two grated
very fine, half a pound of almonds beat fine with roſe
water ; as ſoon as the whites are beat to a froth, put in
all the things except the flour, and beat them together
for half an hour, juſt before you ſet it in the oven ſhake
in the flour.-N. B. The whites and yolks muſt be beat
ſeparate, or it will be quite heavy.
To make a Cake without B Mr.
Beat eight eggs half an hour, have ready pounded and
lifted a pound of loaf ſugar, thake it in, and beat it
half an hour more ; put to it a quarter of a pound of
ſweet almonds beat fine, with orange-flower water,
grate the rind of a lemon into the almonds, and ſqueeze
in the juice of a lemon, mix them all together, and keep
beating them till the oven is ready, and juſt before you
ſet it in put to it three quarters of a pound of warm dry
KA
200
THE EXPERIENCED
fine flour ; 'rub your hoop with butter; an hour and a
half will bake it.
To make Barbadoes Jumballs.
Beat very light the yolks of four eggs and the whites
of eight with a ſpoonful of roſe water, and duſt in a
pound of treble refined ſugar, then put in three quarters
of a pound of the beſt fine flour, ſtir it lightly in, greaſe
your tin ſheets, and drop them in the lhape of a inaca-
roon, and bake them nicely.
To make Cracknells.
To a pound of flour put a pound of butter, fix eggs
(leaving out the whites) three quarters of a pound of
rowder fugar, a glaſs of water, a little lemon peel chop-
ped very fine, and dried orange-flowers ; work it well
together, then cut it into pieces of what bigneſs you
pleaſe to bake, and glaze them with ſugar.
To make Light Wigs.
To three quarters of a pound of fine flour put half
pint of milk made warm, mix in it two or three fpoon-
fuls of light barm, cover it up, ſet it half an hour by the
fire to riſe, work in the paſte four ounces of ſugar, and
four ounces of butter, make it into wigs with as little
flour as poſſible, and a few ſeeds ; fet them in a quick
oven to bake.
To make Macaroons.
To one pound ef blanched and beaten fweet almonds
put one pound of ſugar, and a little roſe water to keep
them from boiling, then beat the whites of ſeven eggs to
a froth, put them in and beat them well together, drop
them on wafer paper, gråte ſugar over them, and bake
them.
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To make Spaniſh Biſcuits.
Beat the yolks of eight eggs near half an hour, then
ENGLISH HOUSEKEEPER. 201
beat in eight ſpoonfuls of ſugar, beat the whites to
ftrong froth, then beat them very well with yolks and
fugar near half an hour, put in four ſpoonfuls of flour;
and a little lemon cut exceeding fine, and bake them on
papers.
To make Sponge Biſcuits.
Beat the yolks of twelve eggs. half an hour, put in a.
pound and a half of fugar beat and fifted, whiſk it well
till
you ſee it riſe in bubbles, beat the whites to a ſtrong
froth, whiſk them well with your ſugar and yolks, beat
in fourteen ounces of flour, with the rinds of two leinons
grated, bake them in tin moulds buttered, or coffins;
they require a hot oven, the mouth muſt not be ſtopped,
when you put thein into the oven duft them with ſugar;
they will take half an hour baking.
To make Lemon Biſcuits..
Beat very well the yolks of ten eggs, and the whites
of five, with four fpoonfuls of orange-flower water; tilt
they froth up, then put in a pound of loaf ſugar fifted,
beat it one way for half an hour or more, put in half a.
pound of four with the rafpings of two lemons, and the
pulp of a ſinall one, butter your tin, and bake it in a
quick oven, but do not ſtop up the mouth at the firſt for
fear it ſhould ſcorch, duft it with fugar before you put it.
.
into the oven.;, it is foon baked.
To make Drop Biſcuitso-
Beat the yolks of ten eggs, and the whites of fix, with
one ſpoonful of roſe water, half an hour, then put
counces of loaf ſugar beat and fifted, whilk. them well for
half an hour, then add one ounce of caraway feeds crulha.
ed a little, and fix ounces of fine flour, whiſk in your
flour gently, drop them on wafer papers, and bake them
in a moderate oven.
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in ten
To make Common Biſcuits..
Beat eight eggs half an hour; put in a pound of ſugar.
K 5.
209
THE EXPERIENCED
beat and fifted, with the rind of a lemon grated, whifks
it an hour till it looks light, then put in a pound of flour
with a little roſe water, and bake them in tins, or on
papers with ſugar over them.
To make Wafers.
Take two fpoonfuls of cream, two of ſugar, the fame
of flour, and one ſpoonful of orange-flower water, beat
them well together for half an hour, then make your
wafer tongs hot, and pour a little of your batter in to
cover your irons, bake them on a ftove fire, as they are
baked roll them on a ſtick like a ſpiggot, as ſoon as they
are cold they will be very criſp; they are proper for tea,
or to put upon a ſalver to eat with jellies.
To make Lemon Puffs.
Beat a pound of double refined ſugar, ſift it through
a fine fieve, put it in a bowl with the juice of two lemons ;
beat them well together, then beat the white of an egg
to a very high froth, put it in your bowl, beat it half an
hour; then put in three eggs, with two rinds of lemons.
grated, mix it well up, duſt your papers with ſugar, drop
on the puffs in ſmall drops, and bake them in a moderate
a
a
oven.
To make Chocolate Puffs..
Beat and fift half a pound of double refined ſugar,
fcrape into it one ounce of chocolate very fine, mix them:
together, beat the white of an egg to a very high froth,
then ſtrew in your ſugar and chocolate ; keep beating it
till it is as ftiff as pafte, ſugar your papers, and drop:
them on about the ſize of a fixpence, and bake them in
a very ſlow. oven.
To make Almond Puffs..
Blanch two ounces of ſweet almonds, beat them fine
with orange-flower water, beat the whites of three eggs.
to a very high froth, then ſtrew in a little fifted ſugar,
mix your almonds with your ſugar and eggs, then add:
>
ENGLISH HOUSEKEEPER.
203
A
more fugar, till it is as ſtiff as paſte, lay it in cakes, and
bake it on paper, in. a cool oven.
To znake Picklets.
Take three pounds of flour, make a hole in the middle
with your hand, then mix two ſpoonfuls of barm, with
as much milk and a little falt as will make it into a light
a
paſte, pour your milk and barm into the middle of your
flour, and ſtir a little of your flour into it, then let it
ſtand all night, and the next morning work all the flour
into the barm, and beat it well for a quarter of an hour,
then let it ſtand an hour, after that take it out with a.
large ſpoon, and lay it on a board well duſted with flour,
and dredge flour over them; pat it with your hand, and
bake them upon your bake-ſtone.
To make French Bread.
Take a quarter of a peck of flour, one ounce of butter
melted in milk and water, mix two or three fpoonfuls
of barm with it, ſtrain it through a fieve, beat the white
of an egg, put in your water with a little falt, work it
up.
to a light pafte, put it into a bowl, then pull it into pieces,
let it ſtand all night, then work it well up again, cover
it, and lay it on a dreſſer for half an hour, then work all
the pieces feparate and make them into rolls, and ſet them
in the oven.
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>
To make White Bread.
To a gallon of the beſt flour put fix ounces of butter,
half a pint of good yeaſt, a little falt, break two eggs
into a baſon, but leave out one of the whites, put a ſpoon.
ful or two of water to them, and beat them up to a froth
and
put
them in the flour, have as much new milk as
will wet it, make it juſt cream, and mix it up, lay a hand-
ful of flour and drive it about, holding one hand in the
dough, and driving it with the other hand till it is quite
light, then put it in your pan again, and put it near the
fire, and cover it with a cloth, and let it ſtand an hour
and a quarter ; make your rolls ten minutes before you
K 6
204
THE EXPERIENCED
:
ſet them in the pren, and prick them with a fork; if
they are the bigneſs of a French roll, three quarters of
an hour will bake them.
To make Tea Crumpets.
Beat two eggs very well, put to them a quart-of warm
milk and water, and a large fpoonful of barm : beat in
as much fine flour as will make them rather thicker than
a common batter pudding, then make your bake ſtone
very hot, and rub it with a little butter wrapped in a clean
linen cloth, then pour a large ſpoonful of batter upon
your ſtone, and let it run to the ſize of a tea-faucer ;
turn it, and when you want to uſe them roaſt them very
criſp, and butter them.
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CHAPTER XII.
LITTLE SAVOURY DISHES.
To ragoo Pig's
. Feet and Ears.
Б OIL your feet and ears, then ſplit your feet down the
middle, and cut the ears in narrow flices, dip them in
batter and fry them a good brown, put a little beef gravy
into a toffing-pan, with a tea-ſpoonful of lemon pickle,
a large one of muſhroom catchup, the fame of browning,
and a little falt, thicken it with a lump of butter rolled
in flour, and put in your feet and ears, give them a
gentle boil, and then lay your feet in the middle of your
dith, and the ears round them, ſtrain your gravy and
pour it over.-Garniſh with curled parfley.
It is a pretty corner diſh for dinner.
To make a Salmagundie..
Take the white part of a roaſted chicken, the yolks of
four boiled eggs, and the whites of the fame, two pickled
herrings, and a handful of parſley, chop them ſeparately
exceeding ſmall, take the fame quantity of lean boiled
ENGLISH HOUSEKEEPER. 205
a
ham ſcraped fine, turn a china baſon upſide down in the
middle of a diſh, make a quarter of a pound of butter in
the ſhape of a pine apple and ſet it on the bafon bottom,
lay round your bafon a ring of ſhred parſley, then a ring
of yolks of eggs, then whites, then ham, then chickens,
then herrings, till you have covered your baſon, and uſed
all the ingredients ; lay the bones of the pickled herrings
upon it, with the tails up to the butter, and the heads
lying on the edge of the diſh ; lay a few capers, and
three or four pickled oyſters round your diſh, and fend
it up.
а
Salmagundie a ſecond way.
Chop all the ingredients as for the firſt, mix them well
together, and put in the middle of your difh a large Se-
ville orange, and your ingredients round it, rub a little
cold butter through a fieve and it will curl, lay it in
lumps on the meat; ftick a ſprig of curled parſley on
your butter, and ſerve it up.
To roa't a Calf's Heart.
Make a forcemeat with the crumbs of half a penny loaf,
a quarter of a pound of beef fuet fhred ſmall, or butter,
chop a little parſley, ſweet marjoram, and lemon peel,
mix it up with a little nutmeg, pepper, ſalt, and the
yolk of an egg, fill your heart, and lay over the ſtuffing
a caul of veal, or writing paper to keep it in the heart,
lay it in a Dutch oven, keep turning it, and roaſt it tho.
roughly; when you diſh it up pour over it good melted
butter, lay ſlices of lemon round it and ſend it to the
table.
To dreſs a dib.of Lamb Bits.
Skin the ſtones and ſplit them, lay them on a dry cloth
with the ſweetbreads and liver, and dredge them well
with flour, and fry them in boiling lard or butter a light
brown, then lay them on a fieve to dry; fry a good
quantity of parſley, lay your bits on the diſh, and the
parſley in lumps over it ; pour melted butter round
them.
206
THE EXPERIENCED
a
a
To fricaſee Calf's Feet.
Boil
your
feet, take out the bones, and cut the meat
in thin flices, and put it into a toffing-pan, with half a
pint of good gravy, boil them a little, and then put in a
few morels, a tea ſpoonful of lemon pickle, a little much-
room powder, or pickled muſhrooms, the yolks of four
eggs boiled hard, and a little falt, thicken with a little
butter rolled in flour, mix the yolk of an egg,
with
a tea.
cupful of good cream, and half a nutmeg grated, put it
in, and ſhake it over the fire, but do not let it boil, it
will curdle the milk :-garniſh with lemon and curled
parſley.
Chickens in Savoury Jelly.
Roaſt two chickens, then boil a gang of calf's feet to
a ſtrong jelly, take out the feet, ſkim off the fat, beat
the whites of three eggs very well, then mix them with
half a pint of white wine vinegar, the juice of three le-
mons, a blade or two of mace, a few pepper corns, and
a little falt, put them to your jelly; when it has boiled
five or fix minutes, run it through a jelly bag ſeveral
times till it is very clear, then put a little in the bottom
of a bowl that will hold your chickens, when they are
cold, and the jelly quite fet, lay them in with their breaſts
down, then fill up your bowl quite full with the reſt of
your jelly, which you muſt take care to keep from ſetting
(ſo that when you pour it into your bowl it will not
break) let it ſtand all night, the next day put your baſon
into warm water, pretty near the top į as ſoon as you
find it looſe in the bafon, lay your diſh over it, and turn
it out upon it.
Pigeons in Savoury Jelly.
Roaſt your pigeons with the heads and feet on, put a
ſprig of myrtle in their bills, make a jelly for them the
ſame way as for the chickens, pour a little into a baſon,
when it is ſet lay in the pigeons with their breaſts down,
fill up your bowl with jelly, and turn it out as before.
a
ENGLISH HOUSEKEEPER.
207
Small Birds in Savoury Jellya.
Take eight ſmall birds, with their heads and feet on,
put a good lump of butter in them and few
up
their vents,
put them in a jug, cover it cloſe with a cloth, ſet them in
a kettle of boiling water till they are enough, drain them,
make your jelly as before, put a little into a baſon, when
it is ſet lay in three birds with the breaſts down, cover
them with the jelly, when it is ſet put the other five
with the heads in the middle, fill up your bowl with
jelly as before, and turn it out the ſame way.
Smelts in Savoury Jelly.
Gut and waſh your ſmelts, ſeaſon them with mace
and ſalt, lay them in a pot with butter over them, tie
them down with paper, and bake them half an hour,
take them out and when they are a little cool lay them
ſeparately on a board to drain, when they are quite cold
laj them on a deep plate in what form you pleaſe, pour
your jelly over them, and they will look like fith. Make
your jelly as before.
Craw Fiſh in Savoury Felly.
Boil your craw fiſh, then put a little jelly in a bowl,
made as for the chickens, when it is ſet put in a few craw
fith, then cover them with jelly, when it is cold put in
more layers till your bowl is full, let it ſtand all night,
and turn them out the ſame as the chickens.
Graw Fiſh in Jelly.
Boil half a dozen large craw fiſh, and let them cool,
wipe them clean, lay them in a punch bowl, with their
backs downwards, pour on them ſome nice calf's foot
jelly, when it is cold turn it out upon a glaſs diſh ; it
makes a very pretty lide diſh for either dinner or ſupper.
To dreſs Macaroni with Parmeſan Cheeſe.
Boil four ounces of macaroni till it is quite tender,
and lay it on a fieve to drain, then put it in a toſling-pan,
a
208
THE EXPERIENCED
with about a gill of good cream, a lump of butter rolled
in flour, boil it five minutes, pour it on a plate, lay all
over it Parmefan cheeſe toaſted ; ſend it to table on a
water plate, for it foon grows cold.
Toftew Cheeſe with Light Wigs.
Cut a plate full of cheeſe, pour on it a glaſs of red
wine, ſtew it before the fire, toaſt a light wig, pour
over it two or three fpoonfuls of hot red wine, put it in
the middle of your diſh, lay the cheeſe over it ; and ſerve
.
it up
To flew Cheeſe.
Cut your cheeſe very thin, lay it in a toafter, fet it
before the fire, pour a glaſs of ale over it, let it ſtand till
it is all like a light cuſtard, then pour it on toaſts or
wigs, and ſend it up hot.
To ſtew Cardoons.
Take the inſide of your cardoons, waſh them well, boil
them in ſalt and water, put them into a toſſing-pan,
with a little veal gravy, a tea-ſpoonful of lemon pickle,
a large one of muſhroom catchup, pepper and ſalt to your
tafte, thicken it with flour and butter, boil it a little and
ſerve it up in a ſoup plate.
To fry Cardoons..
Boil your cardoons as you did for ſtewing, then dip
them in batter made of a fpoonful of flour and ale, fry
them in a pan of boiling lard; pour melted butter over
'them, and ſerve them up..
To ragoo Celery.
Take off all the outſides of your heads of celery, cut
them in pieces, put them in a toſling-pan, with a little
veal gravy or water, boil them till they are tender, put to .
it a tea-ſpoonful of lemon pickle, a meat ſpoonful of white
wine, and a little falt; thicken it with flour and butter,
and ſerve them up with fippets.
ENGLISH HOUSEKEEPER.
209
a
To fry Celery,
Boil your celery as for a ragoo, then cut it and dip
it in batter, fry it a light brown in hog's lard ; put it on
a plate, and pour melted butter upon it.
Toftew Celery.
Take off the outſide and the green ends of your heads
of celery, boil them in water till they are very tender, put
- in a ſlice of lemon, a little beaten inace,, thicken it with
a good lump of butter and flour, boil it a little, beat the
yolks of two eggs, grate in half a nutmeg, mix them with
a tea-cupful of good cream, put it to your gravy, thake
it over the fire till it be of a fine thickneſs, but do not let
it boil; ſerve it up hot.
To ſcallop Potatoes.
Boil your potatoes, then beat them fine in a bowl with
good cream, a lump of butter, and falt, put them into
Icallop thells, make them fmooth on the top, ſcore them
with a knife, lay thin ſlices of butter on the top of them,
put them into a Dutch oven to brown before the fire..
Three fhells are enough for a diſh.
To ftew Muſhrooms.
Take large buttons, wipe them with a wet flannel,
put them in a ſtew-pan with a little water, let them ſtew
a quarter of an hour, then put in a little falt; work a
little flour and butter to make it as thick as cream, let it
boil five minutes, when you diſh it up, put two large
fpoonfuls of cream mixed with the yolk of an egg, thake
it over the fire about a minute or two, but do not let it
boil for fear of curdling; put fippets round the infide of
the rim of the diſh, but not toaſted, and ſerve it up.-
It is proper for a fide diſh for ſupper, or a corner for
dinner.
a
Another way to flew Muſhrooms.
ſtew
Take your muſhrooms, (if they are buttons, rub them
210
THE EXPERIENCED
.
a
with a flannel) and put them in milk and water ; if flaps
peel, gill, and waſh them, put them into your ſtew-pan
with a little veal gravy, a little mace and ſalt, thickened
with a little cream and the yolks of three eggs; keep it
ftirring all the time left it curdle, and ſerve them up hot.
To make Muſhroom Loaves.
Take ſmall buttons, waſh them as for pickling, put
them in a toffing-pan, with a little white bread crumbs
that have been boiled half an hour in water, then boil
your muſhrooms in the bread and water five minutes,
thicken it with flour and butter, and two ſpoonfuls of
cream, but no yolks of eggs, put in a little falt, then
take five fmall French rolls, make holes in the tops of
them about the ſize of a ſhilling, and fcrape out all the
crumb, and put in your muſhrooms; ſtick a bay leaf on
the top of every
roll. - Five is a handſome diſh for din-
ner, or three for fupper.
To ragoo Muſhrooms.
Take large mufhrooms, peel, and take out the inſide,
broil them on a gridiron, when the outſide is brown put
them into a toffing-pan, with as much water as will cover
them, let them ſtand ten minutes, then put to them a
ſpoonful of white wine, the fame of browning, a very
little alegar, thicken it with flour and butter, boil it a
little, lay uppets round your diſh, and ſerve it up.
Toftew Peas with Lettuces.
Shell your peas, boil them in hard water, with falt
in it, drain them in a fieve, then cut your lettuces in
flices, and fry them in freſh butter, put your peas and
lettuces into a toſling-pan, with a little good gravy, pep-
per, and ſalt, thicken it with flour and butter, put in a.
little ſhred mint, and ſerve it up in a ſoup diſh.
To poach Eggs with Toaſts.
Put your water on a dat bottomed pan, with a little
falt, when it boils break your eggs carefully in, and let
.
ENGLISH HOUSEKEEPER.
211
them boil ten minutes, then take them up with an egg
ſpoon, and lay them on buttered toaſts.
To dreſs Eggs and Spinage.
Pick and waſh your ſpinage in ſeveral waters, ſet a
pan over the fire with a large quantity of water, throw a
handful of falt in, when it boils put your ſpinage in, and
let it boil two minutes, take it up with a fiſh ſlice, and
lay it on the back of a hair fieve, ſqueeze the water out,
and put it in a tofling pan, with a quarter of a pound of
butter, keep turning and chopping it with a knife till it
iş quite dry, then preſs it a little betwixt two pewter
plates, cut it in the ſhape of fippets, and fome in dia-
monds, poach your eggs as before, and lay them on your
fpinage, and ſerve them up hot.-N. B. You may dreſs
brocoli inſtead of fpinage, and lay it in bunches betwixt
every egg
To dreſs Eggs with Artichoke Bottoms.
Boil your artichoke bottoms in hard water, if dry
ones in ſoft water, put a good lump of butter in the
water, it will make them boil in half the time, and they
will be white and plump; when you take them up put
the yolk of an hard egg in the middle of every bottom,
and pour good melted butter upon them, and ſerve then
up; you may lay aſparagus, or brocoli, betwixt every
bottom.
To make a fricafee of Eggsa
Boil your eggs pretty hard, cut them in round ffices,
make a rich fauce the ſame way as for boiled chickens,
pour it over your eggs, lay fippets round them, and put
a whole yolk in the middle of your plate. It is proper
for a corner diſh at ſupper.
To fry Sauſages.
Cut them in ſingle links, and fry them in freth butter,
then take a ſlice of bread, and fry it a good btown in the
bytter you fried the fauſages in, and lay it in the bottom
$
212
THE EXPERIENCED
of your diſh, put the ſauſages on the toaſt, in four parts,
and lay poached eggs betwixt them; pour a little good
melted butter round them, and ſerve them up.
Toftew Cucumbers.
Peel off the out rind, flice the cucumbers pretty thick,
fry them in freſh butter, and lay them on a fieve to drain,
put them into a toſſing-pan, with a large glaſs of red wine,
the ſame of ttrong gravy, a blade or two of mace, make
it pretty thick with flour and butter, and when it boils
put in your cucumbers, keep thaking them, and let them
boil five minutes, be careful you do not break thein ; pour
them into a dish, and ſerve them up.
To make an Amulet.
Put a quarter of a pound of butter into à frying-pan,
break fix eggs, and beat them a lictie, ſtrain them through
a hair ſieve, put them in when your butter is hot, and
ſtrew in a little ſhred parſley and boiled ham ſcraped
fine, with nutmeg, pepper and ſalt, fry it brown on the
under ſide, lay it on your diſh, but do not turn it, hold a
hot ſalamander lalf a minute over it, to take off the raw
look of the eggs; ſtick curled parſley in it, and ſerve it
up.-N. B. You may put in clary and chives, or onions
if you like it.
To make an Amulet of Aſparagus.
Take fix eggs, beat them up with cream, boil fome of
)
the largeſt and fineſt aſparagus, when boiled cut off all
the green in finall pieces, and mix them with the eggs,
and ſome pepper and falt; make your pan hot, and put
in a ſlice of butter, then put them in, and ſend them up
hot.--You may ſerve them up on hot buttered toaſts.
To make Panada,
Grate the crumb of a penny loaf, and boil it in a
pint of water, with one onion and a few pepper corns,
till quite thick and ſoft, then put in two ounces of. but-
ter, a little falt, and half a pint of thick cream, keep
ENGLISH HOUSEKEEPER.
213
ſtirring it till it is like a fine cuſtard, pour it into a ſoup
plate, and ſerve it up.-N. B. You may uſe ſugar and.
currants, inſtead of onions and
pepper-corns, if
you
pleaſe.
To make a Ramequin of Cheeſe.
Take ſoine old Cheſhire cheeſe, a lump of butter, and
the yolk of an hard boiled egg, and beat it very well to-
gether in a marble mortar, fpread it on ſome ſlices of
bread toaſted and buttered; hold a ſalamander over them
and ſend them up.
PART III.
CHAPTER XIII.
Obfervations on Potting and Collaring,
COVER your meat well with butter, and tie over it
ſtrong paper, and bake it well ; when it comes out of
the oven pick out all the ſkins quite clean, and drain the
meat from the gravy, or the ſkins will hinder it from
looking well, and the gravy will ſoon turn it four, beat
your ſeaſoning well before you put in your meat, and
put it in by degrees as you are beating ; when you put
it
into your pots, preſs it well, and let it be quite cold be-
fore you pour the clarified butter over it. In collaring
be careful you roll it up, and bind it cloſe, boil it till it
is thoroughly enough, when quite cold put it into pickle
with the binding on, next day take off the binding, when
it will leave the ſkin clear : make freſh pickle often, and
your meat will keep good a long time.
To Pot Beef.
Rub tirelve pounds of beef with half a pound of brown
ſugar, and one ounce of falt petre, let it lie twenty-four
:
214
THE EXPERIENCED
a
hours, then waſh it clean and dry it well with a cloth,
ſeaſon it with a little beaten mace, pepper, and ſalt to
your taſte, cut it into five or fix pieces, and put it in an
earthen pot, with a pound of butter in lumps upon it,
ſet it in a hot oven, and let it ſtand three hours, then
take it out, cut off the hard outfide, and beat it in a
mortar; add to it a little more mace, pepper, and falt;
oil a pound of butter in the gravy and fat that came from
your beef, and put it in as you ſee it requires it, and
beat it exceeding fine, then put it into your pots, and
preſs it cloſe down, pour clarified butter over it, and
keep it in a dry place.
To pot Beef to eat like Veniſon.
Put ten pounds of beef into a deep diſh, pour over it
a pint of red wine, and let it lie in it for two days, then
ſeaſon it with mace, pepper, and ſalt, and put it into a
pot with the wine it was ſteeped in, add to it å large glaſs
more of wine, tie it down with paper, and bake it three
hours in a quick oven ; when you take it out beat it in
a mortar or wooden bowl, clarify a pound of butter, and
put it in as you ſee it requires, keep beating it till it
is a fine paſte, then put it into your pots, lay a paper
over it, and fet on a weight to preſs it down; the next
day pour clarified butter over it, and keep it in a dry
place for uſe.
To pot Ox Cheek.
When you ſtew an ox cheek, take ſome of the fleſhy
part, and ſeaſon it well with ſalt and pepper, and beat it
very
fine in a mortar with a little clear fat kimmed off
the gravy, then put it clofe into your potting pots, and
pour over it clarified butter, and keep it for uſe.
To pot Veniſon.
If your veniſon be ftale rub it with vinegar, and let
it lie one hour, then dry it clean with a cloth, and rub
it all over with red wine, ſeaſon it with beaten macè
pepper, and falt, put it on an earthen dith, and pour
ENGLISH HOUSEKEEPER. 215.
over it half a pint of red wine, and a pound of butter,
and ſet it in the oven; if it be a ſhoulder, put a coarfe
paſte over it, and bake it all night in a brown bread oven,
when it comes out, pick it clean from the bones and beat
it in a marble mortar, with the fat from your gravy;
if you find it not ſeaſoned enough, add more featoning
and clarified butter, and keep beating it till it is a fine
paſte, then preſs it hard down into your pots, and pour
clarified butter over it, and keep it in a dry place.
To pot Veal.
Cut a fillet of veal in three or four pieces, ſeaſon it
with pepper, falt, and a little mace, put it into pots with
half a pound of butter, tie a paper over it, and ſet it in
a hot oven, and bake it three hours, when you take
it out cut off all the outſides, then put the veal in a
marble mortar, and beat it with the fat from your gravy,
then oil a pound of freſh butter, and put it in a little at
a time, and keep beating it till you ſee it is like a fine
paſte, then put it cloſe down into your potting pots, put
a paper upon it, and ſet on a weight to prels it hard ;
when
your veal is cold and ſtiff, pour over it clarified
butter, the thickneſs of a crown piece, and tie it down.
To pot Marble Veal.
Boil a dried tongue, ſkin it, and cut it as thin as poffi-
ble, and beat it exceeding well with near a pound of but-
ter and a little beaten mace, till it is like a parte ; have
ready veal ftewed and beat the ſame way as before, then
put ſome veal into your potting pots, then ſome tongue
in lumps over the veal ; fill your pot cloſe up with veal,
and preſs it very hard down, and pour clarified butter
over it, and keep it in a dry pláce.
N. B. Do not lay on your tongue in any form, but in
lumps, and it will cut like marble; when you ſend it to
the table cut it out in ſlices, and garniſh it with curled
parſley.
To pot Tongues.
Take a neat's tongue, and rub it with an ounce of
216
THE EXPERIENCED
faltpetre, and four ounces of brown ſugar, and let it lie
two days, then boil it till it is quite tender, and take off
the ſkin and fide bits, then cut the tongue in
very thin
ſlices, and beat it in a marble mortar, with one pound
of clarified butter, mace, pepper, and ſalt to your taſte,
beat it exceeding fine, then put it cloſe down into ſmall
potting pots, and pour clarified butter over it.
To pot a Hare.
Hang up your hare four or five days with the ſkin on,
then cafe it, and cut it up as for eating, put it in a pot,
and ſeaſon it with mace, pepper, and ſalt, put a pound
of butter upon it, tie it down, and bake it in a bread
oven, when it comes out, pick it clean from the bones,
and pound it very fine in a mortar, with the fat froni
your gravy,
then
put
it cloſe down into your pots, and
pour clarified butter over it, and keep it in a dry place.
To pot Ham with Chicker s.
Take as much lean cff a boiled ham as you pleaſe, and
half the quantity of fat, cut it as thin as poffible, beat
it
very fine in a mortar, with a little oiled butter, beaten
mace, pepper, and ſalt, put part of it into a china pot,
then beat the white part of a fowl with a very little fea-
ſoning; it is to qualify the ham ; put a layer of chicken,
then one of ham, the chicken at the top, preſs it hard
down, and when it is cold pour clarified butter over it,
when
you
fend it to the table cut out a thin ſlice in the
form of half a diamond, and lay it round the edge of
your pot.
To pot Woodcocks,
Pluck fix woodcocks, draw out the train ; fkewer their
bills through their thighs, and put the legs through each
other, and their feet upon their breaſts, feaſon thein with
three or four blades of mace, and little
and
falt, then put them into a deep pot, with a pound of but-
ter over them, tie a ſtrong paper over them, and bake
them in a moderate oven: when they are enough lay
pepper
a
a
ز
ENGLISH HOUSEKEEPER. 217
them on a diſh, to drain the gravy from them, then put
them into potting pots, and take all the clear butter froni
your gravý, and put it upon them, and fill up your pots
with clarified butter, and keep them in a dry place.
To pot Moor Game.
Pick and draw your moor game, wipe them clean with
a cloth, and ſeaſon them pretty well with mace, pepper,
ånd ſalt, put one leg through the other, roaſt them till
they are quite enough, and a good brown ; when they
are cold put them into potting pots, and pour over
them clarified butter, and keep them in a dry place.--
N. B. Obſerve to leave their heads uncovered with the
butter.
To pot Pigeons
Pick your pigeons, cut off the pinions, waſh then clean,
and put them into a fieve to drain, then dry them with
à cloth, and ſeaſon them with pepper and falt, roll a lump
of butter in chopped parſley, and put it into the pigeons,
few
up
their
vēnts, then
put them into a pot witli butter
over them, tie them down, and ſet them in a moderate
oven ; when they come out, put them into potting pots,
and cover them well with clarified butter:
To pot all kinds of moll Birds.
Pick and gut your birds, dry them well with a cloth,
ſeaſon them with mace, pepper and fall, then put
them
into a pot with butter, tie your pot down with paper,
and bake them in a moderate oven ; when they come out,
drain the gravy from them, and put them into porting
pots, and cover them withi clarified buttet.
To make a cold Porcupine of Berf.
Salt a flank of beef the ſame way as you
did the rouid
of beef, and turn it every day for a fortnight at lea't,
then lay it flat upon a table, beat it an hour, or till it is
ſoft all over, then rub it over with the yolks, of tiree
eggs, ſtrew over it a quarter of an ouiice of boaten mice,
L
218
THE EXPERIENCED
a
the fame of nutmeg, pepper and falt to your taste, the
erumb of two penny loaves, and two large handfuls of
parſley ſhred ſmall, then cover it with thin flices of fat
bacon, and roll your beef up very tiglat, and bind it well
with packthread, boil it four hours, when it is cold lard
it all over, one row with the lean of ham, a ſecond with
cucumbers, a third with fat bacon,, cut them in pieces
about the thickneſs of a pipe thank, and lard it fo that it
may appear red, green, and white ; fend it to the table
with pickles and ſcraped horſe-radith round it, keep it in
falt and water, and a little vinegar.--You may keep it
four or five days without pickle.
To collar a Breaſt of Veal.
Bone your veal, and beat it a little, then rub it over
with the yolk of an egg, ſtrew over it a little beaten
mace, nutmeg, pepper, and ſalt, a large handful of par-
ſley chopped ſmall, and a few ſprigs of ſweet marjoram,
a little lemon peel cut exceeding fine, one anchovy waſh-
ed, boned, and chopped very ſmall, and mixed with a few
bread crumbs, then roll it up very tight, bind it hard with
a fillet, and wrap it in a clean cloth, then boil it two
hours and a half in ſoft water; when it is enough, hang
it up by one end, and make a pickle for it ; to one pint
of ſalt and water put half a pint of vinegar, when you
ſend it to the table cut a ſlice off one end ; garniſh with
pickles and parſley.
To collar a Calf's
. Head.
Take a call's head with the ſkin on, and dreſs off the
hair, then rip it down the face, and take out all the bones
carefully from the meat, and ſteep it in warm blue milk
till it is white, then lay it flat, and rub it with the white
of an egg, and ſtrew over it a tea fpoonful of white pep-
per, two or three blades of beaten mace, and one nut-
meg, a ſpoonful of ſalt, two ſcore of oyſters chopped
fmall, half a pound of beef marrow, and a large hardful
of parſley; lay them all over the inſide of the head, cut
off the ears, and lay them in a thin part of the head, then
a
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ENGLISH HOUSEKEEPER. 219
an egg,
roll it up tight, bind it up with a fillet, and wrap it up
in a clean cloth, boil it two hours, and when it is almofte
cold bind it up with a freſh fillet, and put it in a pickle
made as above, and keep it for ufe.
To collar a Breaſt of Mutton.
Bone your mutton, and rub it over with the yolk of
then grate over it a little lemon peel, and a nut.
meg, with a little pepper and falt, then chop ſmall one
tea-cupful of capers, two anchovies fhred fine, a handful
of parſley, a few fweet herbs, mix them with the crumb
of a penny loaf, and ſtrew it over your mutton and roll
it up tight, boil it two hours, then take it up, and put i
into a pickle made as for the calf's head.
To collar a Pig.
Kill your pig, drefs off the hair, and draw out the en-
trails, and waſh it clean, take a fharp knife, rip it open,
and take out all the bones, then rub it all over with pep-
per and ſalt beaten fine, a few ſage leaves, and ſweet herbs
chopped fmall, then roll up your pig, tight, and bind it
with a fillet, then fill your boiler with ſoft water, one
pint of vinegar, and a handłul of falt, eight or ten cloves;
a blade or two of mace, a few pepper corns, and a bunch
of ſweet herbs; when it boils put in your pig, and bail
it till, it is tender, then take it up, and when it is almoft
cold bind it over again, and put it into an earthen pot,
and
pour the liquor your pig was boiled in upon it, keep
it covered, and it is fit for uſe.
To collar a Swine's Face
Chop the face in many pieces, and waſh it in ſeveral
waters; then boil it till the meat will leave the bones,
take out the bones, cut open the ears, and take out the
ear roots, cut the meat in pieces, and ſeaſon it with pep-
per and falt; while it is hot put it into an earthen pot,
and ſet the ears round the outſide of the meat, put a
board on that will go in the inſide of the pot, and ſet a
heavy weight upon it, and let it ftand all night, the next
L 2
THE EXPERIENCED
day turn it out, cut' it round ways, and it will look cloſe
and bright.
.۱۰
To wake Mock Brawn.
Take a piece of the belly part, and the head of a young
porker, rub it with faltpetre, and let it lie three days,
then waſh it clean, ſplit the head and boil it, then take
out the bones, and cut it in pieces, then take four ox
feet boiled tender and cut in thin pieces, lay them in
your belle piece with the head cut fmall, then roll it up
right with ſheet tin, that a trenchier will go in at each
end, boil it four or five hours, when it comes out ſet it
upon one end, and preſs the trencher down with a large
lead weight, let it stand all night, and in the morning
take it out of your tin, and bind it with a white fillet,
put it into cold ſalt and water, and it will be fit for uſe.
N. B. You muſt make freſh ſalt and water every four
days, and it will keep a long time.
To cellar Flat Ribs of Beef.
Bone your beef, lay it flat upon a table, and beat it
half an hour with a wooden mallet till it is quite foft,
then rub it with fix ounces of brown ſugar, four ounces
of common falt and one ounce of faltpetre beat fine, let
it lie then for ten days, and turn it once every day, take
it out, then put it into warm water, for eight or ten
hours, then lay it flat upon a table, with the outward
ſkin down, and cut it in rows, and acrofs, about the
breadth of your finger, but take care you do not cut the
outſide ſkin, then fill one nick with chopped parſley,
the ſecond with fat pork, the third with crumbs of bread,
mace, nutmeg, pepper, and ſalt, then parſley, and fo on
till you have filled all your nicks; then roll it up tight,
and bind it round with coarfe broad tape, wrap it in a
cloth and boil it four or five hours ; then take it up, and
hang it up by one end of the ſtring to keep it round, fave
the liquor it was boiled in, the next day ikim it and add
to it half the quantity of alegar as you have liquor, and a
little mace, long pepper, and ſalt, then put in your beef,
a
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ENGLISH HOUSEKEEPER. 221
and keep it for ufe. Na B. When you ſend it to the
table cut a little off both ends, and it will be in diamonds
different and
dith as you do brawn, if you are pretty, ſet it upon a
week it will keep a long time.
To collar Beef.
Salt your beef, and bear it as before, then rub it over
with the yolks of eggs, strew over it two large handfuls
of parſley Shred fmall, half an ounce of mace, black pep-
per and falt to your taſte, roll it up tight, and bind it
about with a coarſe broad tape, and boil it till it is ten-
der ; make a pickle for it the ſame way as before.
To force a Round of Beef.
Take a good round of beef, and rub it over a quarter
of an hour with two ounces of faltpetre, the fame of bay
falt, half a pound of brown ſugar, and a pound of com-
mon falt, let it lie in it for ten or twelve days, turn it
once every day in the brine, then waſh it well, and make
holes in it with a penknite about an inch one from an-
other, and fill one hole with ſhred parſley, a ſecond with
fat pork cut in ſmall pieces, and a third with bread
crumbs, beef marrow, a little mace, nutmeg, pepper,
and falt mixed together, then parſley, and ſo on till you
have filled all the holes, then wrap your beef in a cloth,
and bind it with a fillet, then boil'it four hours, when it
is cold bind it over again, and cut a thin ſlice off before
you ſend it to the table : garniſh with parſley and rel
cabbage
To foufe a Turkey.
Kill your turkey and let it hang four or five days in
the feathers, then pick it and fit it up the back and take
out the entrails, bone it and bind it with a piece of mat-
ting like ſturgeon or Newcattle falmon, fet over the fire
a clean faucepan, with a pint of itrong alegar, a ſcore of
cloves, three or four onions, three or four blades of inace,
a nutmeg ſliced, a few pepper corns, and a handful of
2
L 3
222
THE EXPERIENCED
;
j
falt, when it boils put in the turkey, and boil it an hour,
then take it up, and when cold put it into an earthen pot,
and pour the liquor over it, and keep it for ufe. When
you fend it ta table lay ſprigs of fennel over it.
To foufe Pig's feet and Earsa
Clean your pig's feet and ears, and boil them till they
are tender, then split the feet, and put them into falt and
water with the ears ; 'when you pife them dry thein well
with a cloth, and dip them in batter made of flour and
eggs, fry them a good brown, and fend them up with
good melted butter. N. B. You may eat them cold
make fresh pickle every two days, and they will keep
tome time.
To foufe Tripes
When your tripe is boiled, put it into falt and water,
change the ſalt and water every day till you nfe it, dip it
in batter, and fry it as the pig's feet and ears, .or boil it
in freſh ſalt and water, with an onion fliced, a few fprigs.
of parſley, and ſend melted butter for fauce.
To hang a Surloin of Beef to roafta
Take the fuet off a furloin, and rub it half an hour
with one ounce of faltpetre, four ounces of common falt,
and half a pound of brown ſugar, hang it up ten or
twelve days, then waſh it and roaft it ; you may eat it
either hot or cold,
Ta falt Hams.
As ſoon as your hams are cut out, rub them very
well
with one ounce of ſaltpetre, half an ounce of falt prunella
pounded, and one pound of common falt to every ham,
ſay them in lead or earthen falt pans for ten days, turn
them once in the time, then rub them well with common
falt, let them he ten days longer, and turn them every
day; then take them out and fcrape them exceeding
clean, and dry them well with a clean cloth, and rub it
Hightly over with a little falt, and hang them up to dry.
ENGLISH HOUSEKEEPER.
223
>
To fmoke Hams.
When you take your hams out of the pickle, and have
rubbed them dry with a coarſe cloth, hang them in a
chimney, and make a tire of oak (havings, and lay it over
horſe litter, and one pound of juniper berries; keep the
fire ſmothered down for two or three days, and then hang
then up to dry.
ир
To falt Chops.
Throw over your chops a handful of ſalt, and lay them
ſkin fide down aflant on a board, to let all the blood run
from them; the next day pound to every pair of chops
one ounce of bay falt, the ſame of faltpetre, two ounces
of brown ſugar, and half a pound of common falt, mix
them together, and rub them exceeding well, let them lie
ten days in your falting ciſtern, then rub them with com-
mon ſalt and let them lie a week longer, then rub then
clean, and hang them to dry in a dry place.
To falt Bacon.
When your pig is cut down, cut off the hams and
head, if it be a large one cut out the chine, but leave the
ſpareribs, it keeps the bacon from ruſting, and the gravy,
in, falt it with common falt and a little falopetre (but
neither bay falt nor ſugar) let it lie ten days on a table,
that will let all the brine run from it, then falt it again
ten or twelve days, turning it every day after the ſecond
ſalting, then fcrape it very clean, rub a little dry falt on
it, and hang it up.-N. B. Take care to ſcrape the white
froth off very clean that is on it, which is cauſed by the
ſalt to work out of your pork, and rub on it a little dry
falt, it keeps the bacon from ruſting : the dry falt will
candy, and ſhine like diamonds on your bacon.
To falt Tongues.
Scrape your tongues, and dry them clean with a cloth,
and fakt them well with common falt, and half an ounce
of ſaltpetre to every congue, lay them in a deep pot, and
a
:
L 4
224
THE EXPERIENCED
turn them every day for a week or ten days, falt them
again and let them lie a week longer, take them op, dry
them with a cloth, flour them and hang them up.
To falt a Leg of Mutton.
Pound one ounce of bay falt, and half an ounce of
faltpetre, and rub it all over your leg of mutton and let
it lie all night ; the next day falt it well with common
falt, and let it lie a week or ten days, then hang it up to
dry.
To pickle Pork.
Cut your pork in ſuch pieces as will be moft conveni.
ent to lie in your pickling tub, rub every piece all over,
with ſaltperre, then take one part bay falt, and two parts
common falt, and rub every piece well, lay the pieces
as cloſe as poſſible in your tub, and throw a little falt
over.
To pickle Beef
Take ſixteen quarts of cold water, and put to it as
ruch ſalt as will make it bear an egg, then add two
pounds of bay falt, half a pound of faltpetre pounded
Imall, and three pounds of brown ſugar ; mix all to-
gether, then put your beef into it; and keep it in a dry
cool place.
CHAPTER XIV.
a
Obfervations on Poffets, Gruels, &C.
IN making poſſets, always mix a little of the hot cream
or milk with your wine, it will keep the wine from curda
ling the reſt, and take the cream off the fire before you
mix all together. Obſerve, in making gruels, that you
boil them in well tinned faucepans, for nothing will
fetch the verdigris out of copper ſooner than acids or
ENGLISH HOUSEKEEPER. 223
a
*
a
wine, shich are the chief ingredients in "gruels; fagos,
and wheys; do not let your gruel or fago ſkin over : for
it boils into thein, and makes them a muddy colour.
:: Boris la
5.94">4.639 To make a Sack. Podet
.
-
* Grate two Naples' biſcuits into a pint of thin cream,
put in a ſtiek of cinnamon, and ſet it over a flow fire,
boil it till it is of a proper thickneſs; then add half a
pint of fack, a ſlice of the end of a lemon; with ſugar to
your taſte ; ſtir it gently over the fire, but do not let it
boil left it curdle ; ſerve it up with dry toaſt.
To make a Brandy Poffet. !.."
** Boil a quart of cream over a now fire, with a ſtick of
cinnamon in it, take it off to cool, beat the yolks of fis
eggs very well, and mix them with the cream ; add nut-
meg and ſugar to your taſte, ſet it over a low fire, and
:
ftir it one way' when it is like a fine thin cuftard take
it off, and pour it into your tureen or bowl, with a glaſs
of brandy ; ftir it gently together, and ſerve it up with :
tea wafers round it..
1
L 2013. To make a Lemon Poffet..
Grate the crumb of a penny loaf very fine, and put
it into rather more than a pint of water, with half a le-
mon peel grated; or ſugar rubbed upon it, to take out the
eſſence; boil them together till it looks thick and clear,
then beat it very well :-To the juice of half a lemon
put in a pint of mountain wine, three ounces of Jordan
alinonds, and one ounce of batter, beat fine, with a lit-
tle orange-flower water; or French brandy, and ſugar to
your ne ; mix it well, and put it in your poffet, ferve:
'it
up
in a' gureen or bowl.' N. B. An orange poffet is
made the fame way;
2919 lv
h. 1.01 To make an Almond. Poffet..
Grate the crumb of a penny loaf very fine, po ir a
, a
pint of boiling milk
ħours, then bear it exceeding well; add to it a quart of
!
pon it, let it ſtand two or thrde.
226
"THE EXPERIENCED
j
.
good cream, four ounces of almonds blanched, and beat.
as fine as poffible, with roſe water; mix them all well
together and ſet them over a very flow fire, and boil them
a quarter of an hour, then ſet it to cool, and beat the
yolks of four eggs, and mix them with your cream ; when
it is cold ſweeten it to your taſte, then ſtir it over a flow
fire till it grows pretty thick, but do not let it boil, it
will curdle, then pour it into a china bowl; when you
ſend it to table put in three macaroons to ſwim on the
top It is proper for top at fupper, .
1. ImajuJA
To make a Winé poffet.
Take a quart of new milk and the crumb of a penny
loaf, and boil them till they are ſoft ; when you take it
off the fire, grate in half a nutmeg, and ſugar to your
taſte; then put it into a china bowl, and put in it a pint
of Liſbon wine, carefully, a little at
e at a time, or it will
make the curd hard and tough; ſerve it up with toalt
and butter upon a plate.
To make on Ale Poffet.
Put a little white bread in a. pint of good milk, fet it
over the fire, then warm a little more than a pint of good
ſtrong ale, with nutmeg and ſugar to your taſte, then put
it in a bowl, when your milk boils pour it upon your
ale, let it ſtand a few minutes to clear, and the card win
piſe to the topi then ſerve it up
To mull Wines
Grate half a outmeg into a pint of wine, and ſweete
en it to your taſte with
loaf fugar; ſet it over the fire, andi
when it boils. take it off to cool , beat the yolks of four
eggs exceeding well, add to them a little cold wine, then
mix them carefully with your hot wine, a little at a time,
then pour it backwards and forwards feveral times till it
looks fine and bright, then ſet it on the fire, and heat a.
little at a time for ſeveral timestill it is quite hot and.
pretty thick, and pour it backwards and forwards ſeveral
times, then ſend it up in chocolate cups, and ſerve it.
up with dry toaſt, cut in long narrow pieces.
$
ENGLISH HOUSEKEEPER.
227
To mull Ale
Take a pint of good ſtrong ale, put it into a ſaucepan,
with three or four cloves, nutmeg and ſugar to your taſte,
ſet it over the fire, when it boils take it off to cool, beat
the yolks of four eggs very well, and mix them with a
little cold ale, then put to it your warm ale, and pour
it
in and out of your pan ſeveral times, then ſet it over a
flow fire and heat it a little, then take it off again, and
heat it two or three times till it is quite hot, then ſerve
it up with dry toaſt.
To make mulled Wine.
Boil a quart of new milk five ininates with a ſtick of
cinnamon, nutmeg and ſugar to your taſte, then take it
off the fire, and let it ſtand to cool, beat the yolks of lix
eggs very well, and mix them with a little cold cream,
then mix them with your milk, and pour it backwards
and forwards the ſame as you do mulled ale, and ſend it
to table with a plate of biſcuits.
To make Beef Tea.
Take a pound of lean beef, cut it in very thin llices,
put it into a jar, and pour a quirt of boiling water upon
it, cover it very cloſe to keep in the ſteam, let it ſtand
by the fire; it is very good for a weak conftitution, it
muſt be drank when it is milk warın.
To make Chicken Brotb.
Skin a ſmall chicken, and ſplit it in two, and boil one
halt in three half pints of water, with a blade or two of
mace, a ſmall cruſt of white bread, bəil it over 'a' Now
fire, till it is reduced to half the quantity; pout it into a
bafon, and take off the fat and ſend it up with a dry
toaſt,
To make Chicken Water,
Skin half a fowl, break the bones, and cut the fleſh as
thin as poſſible, then put it into a jar, and pour a pint
L 6
228
THE EXPERIENCED
a
a
a
a
of boiling water upon it, cover it cloſe up, and ſet it by
the fire for three hours, and it will be ready to drink,
To make Mutton Broth.
Take the ſcrag end of a neck of mutton, chop it into
ſmall pieces, put it into a ſaucepan, and fill it with water,
ſet it over the fire, and when the ſcum begins to riſe take
it clean off, and put in a blade or two of mace, a little
French barley, or a cruſt of white bread to thicken it ;
when
you
have boiled your mutton that it will ſhake to.
pieces, ſtrain your broth through a hair ſieve, ſcum off
the fat, and ſend it up with dry toaſt.
To make White Wine Whey.
Put a pint of ſkimmed' milk, and half a pint of white
wine into a baſon, let it ſtand a few minutes, then pour
over it a pint of boiling water, let it ſtand a little, and
the curd will gather in a lump, and ſettle to the bottom,
then pour your whey into a china bowl, and put in a
lump of ſugar, a ſprig of balm, or a ſlice of lemon,
To make Scurvy-Graſs Whey.
Boila pint of blue milk, take it off to cool; then put
in two ſpoonfuls of the juice of ſcurvy-grafs, and two
Spoonfuls of good old verjuice, ſet it over the fire, and it
will turn to a fine whey, it is very good to drink in the
ſpring for the ſcurvy
To make Cream of Tartar Whey..
Pat a pint of blue milk over the fire, when it begins
to boil, put in two. ſpoonfuls of cream of tartar, then
take it o# the fire, and let it ſtand till the curd ſettles to
the bottom of the pan, then pour it into a bafon to cool,
and drink it milk warm,
To make Barley Water.
Take two ounces of barley, boil it in two quarts of
water till it looks white, and the barley grows foft, then
ENGLISH HOUSEKEEPER. 229
a
a
ܪ
ftrain the water from the barley, add to it a little currant:
jelly or lemon.-N. B. You may put a pint more water
to your barley, and boil it over again.
To make Grout Gruel.
Boil half a pound of grouts in three pints of water or
more, as you would have your gruel for thickneſs, with
a blade or two of mace in it : when your grouts are foft,
put in it white wine and ſugar to your taſte, then take it
off the fire, put to it a quarter of a pound of currants,
waſhed and picked, put it in a china bowl, with a toaſt
of bread round it cut in long, narrow pieces.
To make Sago Gruel.
Take four ounces of fago, give it a ſcald in hot water.,
then ſtrain it through a hair fieve, and put it over the fire,
, ,
with two quarts of water and a ſtick of cinnamon, keep
ſkimming it till it grows thick and clear; when your
fago is enough take out the cinnamon, and put in a pint
of red wine, if you would have it very ſtrong put in
;
more than a pint, and ſweeten it to your taſte, then ſet
it over the fire to warm, but do not let it boil after the
wine is put in, it weakens the taſte, and makes the co-
lour not ſo deep a red; pour it into a tureen, and put in a
ſlice of lemon when you are ſending it to table. It is
proper for a top dith for fupper.
To make. Sago with Milka :
Waſh your fago in warm water, and ſet it over the fire
with a ſtick of cinnamon, and as much water as will boil
it thick and ſoft, then put in as much thin cream or new
milk as will make it a proper thickneſs, grate in half a.
nutmeg, ſweeten it to your taſte, and ſerve it up in a
china bowl or tureen. It is proper for a top diſh for
ſupper..
To make Barley Gruel,
Take four ounces of pearl barley, boil it in two quarts
of water, with a ſtick of cinnamon in it, till it is reduced.
.
230
THE EXPERIENCED
!
to one quart, add to it a little more than a pint of red
wine, and ſugar to your taſte, wala and pick two or three
ounces of currants very clean.
To make Water Grwel.
Take one ſpoonful of oatmeal, boil it in three pints
of water for an hour and a half, or till it is fine and
(inooth, then take it off the fire and let it ſtand to fettle,
then pour it in a china bowl, and add white wine, fugar,
and nutmeg to your taſte, ferve it up hot with a buttered
a
toaft upon a plate.
Te make a ſweet Panada.
Cut all the cruſt off a penny-loaf, ſlice the reſt very
thĩ, and put it into a faucepan with a pint of water,
boil it till it is very ſoft and looks clear, then put in a
glafs of ſack or Madeira wine, grate in a little nutmeg,
and put in a lump of butter" the ſize of a walnut, and
fagar to your tafte, beat it exceeding fine, then put it in
a deep foup diſh, and ſerve it up.-N. B. You may leave
put the wine and ſugar, and put in a little good cream:
and a little falt, if you like it better.
To make Chocolate.
Scrape four ounces of chocolate, and pour a quart of
boiling water upon it, mill it well with a chocolate mill,
and fweeten it to your taſte, give it a boil and let it ſtand
all night, then mill it again very well, boil it two mi-
mutes, then mill it till it will leaves the froth upon the
top of your cups.
a
CHAPTER XV.
Obfervations on Wines, Catchup, and Vinegar.
WINE
INNE is a very neceffary thing in moſt families, and
is often ſpoiled through mifinanagement of puttingto-
gether, for if you let it ſtand too long before you get it
ENGLISH HOUSEKEEPER. 231
cold, and do not take great care to put your barm upan
it in time, it fummer beams and blinks in the tab, fe
that it makes your wine fret in the caſt, and will not let
it fine, it is equally as great a fault to let it work too
long in the tub, for that takes off all the ſweetneſs and
flavour of the fruit or flowers your wine is made from,
to the only caption I can give is to be careful in following
the receipts, and to have your veffels dry, rince them
with brandy, and cloſe them up as ſoon as your wine has.
done fermenting,
To make Lemon Wine ta drink like Citron Water.
Pare five dozen lemons very thing put the peels
.
-into five quarts of French brandy, and let them ftand
fourteen days, then make the juice into a ſyrup with three
pounds of Single refined ſugar ; when the peels are ready,
;
boil fifteen gallons of water with forty. pounds of ſingle
refined fugax for half an hour, then put it into a tub;
when cool add to it one ſpoonful of barm, let it work two
days, then turn it and put in the brandy, peels, and fy-
nep, ſtir them all together, and clofe up your caſk, let it
ftand three months, then bottle it, and it will be pale,
and as fine as any citron water, it is more like a cordial
than wine
To make Lemon M'ine a ſecond way.
To one gallon of water put three pounds of powder
fugax, boil it a quarter of an hour; ſcum it welī, then
pour it on the rinds of four lemons pared very thin, make
the juice into a thick fyrup with half a pound of the above:
fugar, take a nice of bread coaſted, and ſpread on it a
ſpoonful of new barm, put it in the liquor when luke-
warm, and let it work two days, then turn it into your.
calk, and let it ſtand three months and then bottle it.
.
To make Orange Wine.
To ten gallons of water add twenty-four pounds of.
lump fugar., beat the whites of fix eggs very well, and
mix them when the water is cold, then boil it an hour;
232
THE EXPERIENCED
Seart
>
a
ſkim it very well, take four dozen of the rougheſt and
largeſt Seville oranges you can get, pare them very thinz
put them into a tub, and put the liquor on boiling hot,
and when you think it is cold enough add to it three or
four ſpoonfuls of new yeaſt, with the juice of the oranges,
and half an ounce of cochineal beat fine, and boiled in
a pint of water, ſtir it all together, and let at work four
days, then put it in the ..caiks, and in fix weeks time
bottle it for uſe. ...
To make Orange Wine a ſecond way.
To ten gallons of water add twenty-ſeven pounds of
lump ſugar, boil it one hour, fkim it all the time, then
take the peels of five dozen oranges pared very thinj
then put them into a tub, when you take the liquor off
the fire pour it upon them, and when it is almoſt cold
add to it three ſpoonfuls of good yeaſt and free from being
bitter, with the juice of all your oranges; tlet it work two
or three days, ſtir it twice a day, then put it into a bar-
„rel with one quart of mountain wine, and four ounces of
the ſyrup of citron ; ſtir it well in the liquor, leave the
barrel open till it has done working, then clofe it well up,
let it ſtand fix weeks, and bottle it.
To make Orange Wine a third way.
Take fix gallons of water, and fifteen pounds of pow-
der fugar, the whites of fix eggs well beat, boil them all.
three quarters of an hour, and ſkim it well ; when it is
cold for working, take fix. ſpoonfuls of good yeaſt, and
dix ounces of the ſyrup of lemons, mix them well and
add it to the liquor, with the juice and peel of fifteen.
„oranges; let it work, two days and one night, then tun
sit and in three months bottle itt vauti ja
ramento
To make Smyrna Raiſin Wines
To one hundred of raiſins put twenty gallons of water,
let it ſtand fourteen days, then put it into your caſks;
when it has been ſix months, add to:it one gallon of
French brandy, and when it is fine bottle it.
ܙ ܕܐܐ ܐ ܐܨ .»tgܪ ; ;'
ENGLISH HOUSEKEEPER.
233
a
a
up as it
To make Elder Raifin Wine.
To every gallon of water put fix pounds of Malaga
raiſins fhred finall, put them into a veſſel, pour the water
on them boiling hot, and let it ſtand nine days, ſtirring
it twice every day, get the elder-berries when full ripe,
pick them off the ſtalks, put them into an earthen pot,
and ſet them in a moderate oven all night, then ſtrain
them through a coarſe cloth, and to every gallon of liquor
add one quart of this juice, ſtir it well together, then
toaſt a ſlice of brear, and ſpread three ſpoonfuls of yeaſt
on both ſides, and put it in your wine, and let it work
day or two, then tun it into your caſk, fill it
works over, when it has done working cloſe it up and
let it ſtand one year.
To make Raiſin Wine another way.
Boil ten gallons of fpring water one hour, when it is
milk warm to every gallon add fix pounds of Malaga rai-
fins, clean picked and half chopped, ſtir it up together
twice a day for nine or ten days, then run ic through a
hair ſieve, and ſqueeze the raiſins well with your hands,
and put the liquor into your barrel, bung it cloſe up, and
let it ſtand three months, and then bottle it.
To make Ginger Wine.
Take four gallons of ſpring water, and ſeven pounds
of Liſbon ſugar, boil it a quarter of an hour, and keep
ſkimming it well ; when the liquor is cold ſqueeze in the
juice of two lemons, then boil the peel with two ounces
of ginger in three pints of water one hour; when it is
cold put it all together into a barrel with two ſpoonfuls of
yeaſt, a quarter of an ounce of iſinglaſs beat very thin,
and two ounces of jár raiſins, then clole it up, and let it
ſtand feven weeks, then bottle it ; the beſt ſeaſon to make
it is in the ſpring.
To make Pearl Gooſeberry 'Wine.
Take as many of the beſt pearl gooſeberries when ripe
234
THE EXPERIENCED
a
as you pleaſe, bruife them with a wooden peſtle in a tub,
and let them ſtand all night, then preſs and ſqueeze them
through a hair fieve, let the liquor ſtand feven or eight
hours, then pour it clear from the fediments; and to
every three pints of liquor add a pound of double refined
ſugar, and ſtir it about till it is melted, then put to it five
pints of water, and two more of fugar, then diſſolve half
an ounce of ifinglaſs in a pint of the liquor that has been
boiled, put all in your calk, ftop it well up for three
months, then bottle it, and put in every bottle a lump of
double refined ſugar.-—This is excellent wine.
To make Gooſeberry Wine a ſecond way.
To a gallon of water put three pounds of lump fugar,
boil it a quarter of an hour, and ſcum it very well, then
let it ſtand till it is almoft cold, and take four quarts of
gooſeberries when full ripe, bruiſe them in a marble mor-
tar, and put them in your vefſel, then pour in the liquor,
and let it ſtand two days, and ſtir it every four hours ;
fteep half an ounce of ifinglats in a pint of brandy two
days, ſtrain the wine through a flannet bag into a cafk
then beat the ifinglaſs in a marble mortar with five whites
of eggs, then whiſk them together half an hour, and put
it in the wine and beat them all together, cloſe up your
calk and put clay over it, let it ſtand fix months, then
bottle it off for uſe, put in each bottle a lump of ſugar
and two raiſins of the ſun, this is a very rich wine, and
when it has been kept in the bottles two or three years
will drink like Champagne.
To make Blackberry Wine.
Gather your berries when they are full ripe, take twelve
quarts, and cruſh them with your hand, boil fix gallons
of water with twelve pounds of brown ſugar a quarter
of an hour, fcum it well, then pour it on the blackberries,
and let it ſtand all night, then ſtrain it through a hair
fieve, put into your cafk fix pounds of Malaga raiſins a
little cut, then put the wine into the caſe with one
ounce of ifinglafs, which muft be diffolved in a little
ENGLISH HOUSEKEEPER. 235
cider; ſtir it all up together, cloſe it up and let it ſtand
fix months, and then bottle it.
To make Rafpberry Wine
Gather your raſpberries when full ripe and quite dry,
crush them directly and mix them with ſugar it will pre-
ſerve the flavour, which they would loſe in two hours ;
to every quart of raſpberries put a pound of fine powder
fugar, when you have got the quantity you intend to
make, to every quart of raſpberries add two pounds more
of ſugar, and one gallon of cold water, ſtir it well to-
gether, and let it ferment three days, ſtirring it five or
fix times a day, then put it into your calk, and for every
gallon put in two whole eggs, take care they are not
broke in putting them in, clofe it well up, and let it ſtand
three months then bottle it.
N. B. If you gather the berries when the ſun is hot
upon them, and be quick in making your wine, it will
keep the virtue in the raſpberries, and make the wine
more pleaſant.
To make Red Currant Wint.
Gather the currants when full ripe, ſtrip them from
the ſtems, and ſqueeze out the juice, to one gallon of the
juice put two gallons of cold water and two Ipoonfuls of
yeaſt, and let it work two days, then ſtrain it through a
hair ſieve, at the ſame time put one ounce of ifinglafs to
fteep in cider, and to every gallon of liquor add three
pounds of loaf fugar, ſtir it well together, put it in a
good caſk; to every ten gallons of wine put two quarts
of brandy, mix them all exceeding well in your cafk,
cloſe it well up, let it ſtand four months, then bottle it.
To make Currant Wine anotben
way.
Take an equal quantity of red and white currants, bake
them an hour in a moderate oven, then ſqueeze them
through a coarſe cloth, what water you intend to uſe have
ready boiling, and to every gallon of water put in one
quart of juice, and three pounds of loaf fugar, boil it a
236
THE EXPERIENCED
quarter of an hour, fcum it well, then put it in a tub,
when cool toaſt a ſlice of bread and ſpread on both ſides
two ſpoonfuls of yeaſt, and let it work three days, ſtir it
three or four times a day, then put it into a caſk, and to
every, ten gallons of wine add a quart of French brandy,
and the whites of ten eggs well beat, make the caſk cloſe
up and let it ſtand three months, then bottle it.-N. B.
This is a pale wine, but it is a very good one for keeping,
and drinks pleaſant.
To make Sycamore Wine.
Take two gallons of the fap and boil it half an hour,
then add to it four pounds of fine powder ſugar, beat the
whites of three eggs to a froth, and mix them with the
liquor, but if it be too hot it will poach the eggs, fcum
it very well, and beat it half an hour, then Itrain it
through a hair ſieve, and let it ſtand till next day, then
pour it clean from the ſediments, put half a pint of good
yeaſt to every twelve gallons, cover it cloſe up with blan
kets till it is white over, then put it into the barrel, and
leave the bung hole open till it has done working, then
bottle it, the fifth part of the fugar muſt be loaf, and if
you like raiſins, they are a great addition to the wine.
N. B. You may make birch wine the ſame way.
To make-Birch Wine a ſecond way.
Boil twenty gallons of birch water half an hour; then
put in thirty pounds of baſtard ſugar, boil your liquor
and ſugar three quarters of an hour, and keep ſcumming
it all the while, then pour it into a tub, and let it ſtand
till it is quite cold, add to it three pints of yeaſt, ſtir it
'three or four times a day for four or five days, then put
,
it into a calk with two pounds of Malaga raiſins, one
pound of loaf ſugar, and half an ounce of ilióglaſs, which
muſt be diſſolved in part of the liquor : then put to, it
one gallon of new ale that is ready for tunning, work it
very well in the caſk five or fix days, then cloſe it up, let
it ſtand a year, and then bottle it off.
ENGLISH HOUSEKEEPER.
237
a
To make Walnut Wine.
To every gallon of water put two pounds of brown
ſugar, and one pound of honey, boil them half an hour,
and take off the ſcum, put into the tub a handful of wal.
nut leaves to every gallon, and pour the liquor upon
them ; let it ſtand all night, then take out the leaves, and
put in half a pint of yeaſt, and let it work fourteen days,
beat' it four or five tinies a day, which will take off the
ſweetneſs, then ſtop up the caík, and let it ſtand fix
months.---This is a good wine againſt conſumptions, or
any inward complaints.
To make Cowſhip Wine.
To two gallons of water, add two pounds and a half
of powder ſugar, boil it' half an hour, and take off the
ſcum as it riſes, then pour it into a tub to cool, with the
rinds of two lemons; when it is cold, add four quarts of
cowſlip flowers to the liquor, with the juice of two le-
mons, let it ſtand in the tub two days, ſtirring it every
two or three horrs, then put it in the barrel, and let it
ſtand three weeks or a month, then bottle it, and put a
lump of fugir into every bottle.-N. B. It makes the
beit and ſtrongeſt wine to have only the tops of the
peeps.
A fecond way to make Cowflip Wime.
Boil twelve gallons of water a quarter of an hour, then
add two pounds and a half of loaf ſugar to every gallon
of water, then boil it as long as the ſcum riſes till it
clears itſelf; when almoſt cold pour it into a tub, with
one ſpoonful of yeaſt, let it work one day, then put
in thirty-two quarts of cowflip flowers, and let it work
two or three days, then put it all into a barrel, with the
parings of twelve lemons, the fame of oranges ; make
the juice of them into a thick fyrup, with two or three
pounds of loaf ſugar ; when the wine has done working,
add the ſyrup to it, then ſtop up your barrel very well,
let it ſtand two or three months, and then bottle it.
a
238
THE EXPERIENCED
To make Elder-Flower Wine.
Take the flowers of elder, and be careful that you do
not let any ſtalks in ; to every quart of flowers put one
gallon of water, and three pounds of loaf ſugar, boil the
water and ſugar a quarter of an hour, then put it on the
flowers, and let it work three days, then ſtrain the wine
through a hair fieve, and put it into a caſk ; to every ten
gallons of wine add one ounce of ifinglafs diffolved in
cider, and ſix whole eggs, cloſe it up, let it ſtand fix
months, and then bottle it.
To make Balm Wine,
To nine gallons of water put forty pounds of ſugas,
boil it gently for two hours, fcum it well, then put it into
a tub to cool, then take two pounds and a half of the
tops of balm, bruiſe it, and put it into a barrel with a
little new yeaſt, and when the liquor is cold pour it on
the balın, ſtir it well together, and let it ſtand twenty-
four hours, and keep ſtirring it often, then cloſe it up,
and let it ſtand fix weeks, then rack it off, and put a:
lump of ſugar into every bottle, cork it well, and it will
be better the ſecond year than the firſt.--N. B. Clary
wine is made the fame
way.
To make Imperial Water.
Put two ounces of cream of tartar into a large jar,
with the juice and peels of two lemons, pour on them
ſeven quarts of boiling water; when it is cold, clear it
through a gauze fieve, ſweeten it to your taſte, and bot-
tle it.-It will be fit to uſe the next day.
To cure acid Raihin Wine.
The following ingredients muſt be proportioned to the
degrees of acidity or fournefs; if but ſmall, you muſt uſe
leſs, it a ſtronger acid, a larger quantity; it muſt be pro-
portioned to the quantity of wine, as well as the degree
of acidity or fournefs; be fure that the caſk be near full
before you apply the ingredients, which will have this
ENGLISH HOUSEKEEPER. 239
good effect, the acid part of the wine will riſe to the top
immediately, and ifſue out at the bung-hole, but if the
calk be not full, the part that ſhould fly off will continue
in the caſk, and weaken the body of the wine ; but if your
calk be full, it will be ready to have a body laid on it in
three or four days time. I ſhall here proportion the in-
gredients for a pipe, ſuppoſing it to be quite acid, that is,
juſt recoverable. Take two gallons of ſkimmed milk,
and two ounces of ifinglafs, boil them a quarter of an
hour, ftrain the liquor, and let it ſtand until it is cold,
then break it well with your whiſk, add to it two pounds
of alabaſter, and three pounds of whiting, ftir them well
up together, then put in one ounce of ſalt of tartar, mix
by degrees a little of the wine with it, ſo as to diffolve it
to a thin liquor, put theſe in your calk, and ſtir it well with
a paddle, and it will immediately diſcharge the acid part
from it, as beforementioned ; when it has done ferment.
ing, bung it up for three days, then rack it off, and you
will find part of its body gone off by a ſtrong fermentam
tion; to remedy this, you muſt lay a freſh body on, in
proportion to the degree to which it hath been lowered
by the above method, always having a ſpecial care not
to alter its flavour, and this muſt be done with clarified
ſugar, for no fluid will agree with it but what will make
it thinner, or confer its own taſte, therefore the following
is the beſt method for performing it: To lay a freſh body
on, wine, take three quarters of an hundred of brown
ſugar, and put it into your copper, then put in a gallon
of lime water to keep it from burning, ſtir it all the while
till it boils, then maſh three eggs and ſhells all together,
add them to the ſugar, and keep it ſtirring about, and as
the ſcum or filth riſes take it off very clean, then put it
in your can, and let it ſtand till it is cold before you ufe
it, then break it with your whiſk by degrees, with about
ten gallons of the wine, and apply it to the pipe, work it
with the paddle an hour, then put a quart of ftum forcing
to it, which will unite their bodies, and make it fine
and bright.
To make Stum.
Take a five gallon caſk that has been well foaked in
2
240
THE EXPERIENCED
water, fet it to drain, then take a pound of roll brimſtone,
and melt it in a ladle, put as many rags to it as will ſoak
up the melted brimſtone, burn all thoſe rags in the caſk,
cover the bung-hole, but let it have a little air, ſo that
it will keep burning; when it is burned out, put to it
three gallons of the ſtrongeſt cider, and one ounce of
common alum pounded, mix it with the cider in the caſk,
and roll it about' five or fix times a day for ten days;
then take out the bung, and hang the remainder of the
rags on a wire in the caſk, as near the cider as poſſible,
and let them on fire as before ; when it is burnt out,
bung the caſk clofe, and roll it well about three or four
times a day for two days, then let it ſtand ſeven or eight
days, and this liquor will be fo ſtrong as to affect your
eyes by looking at it. When you force a pipe of wine, ,
take a quart of this liquor, beat half an ounce of ifinglaſs,
and pull it in ſmall pieces, whiſk it together, and it will
diffolve in four or five hours, break the jelly with your
whiſk, add a pound of alabafter to it, and diffolve it in a
little of the wine, then put it in the pipe and bung it
cloſe up, and in a day's time it will be fine and bright.
To rezine, Malt Liquor“.
To cure a hogſhead of four ale : Take two ounces of
ifinglaſs, diffolve it in two quarts of new ale, and ſet it
all night by the fire, then take two pounds of coarfe
brown ſugar, and boil it in a quart of new wort a quarter
of an hour, then put it into a pail, with two gallons of
new ale out of the kear, whiſk the above ingredients very
well for an hour or more, till it be all of a white frotli,
beat very fine one pound of plaiſter of Paris, and put it in- .
to the calk, with the fermentation, and whiſk it very well
for half an hour in your calk, with a ſtrong wand, until
you have brought all the filth and ſediments from the
bottom of your calk, and it will look white; if your calk
be not full, fill it up with new ale, and the fermentation
will have this good effect; the acid part of the ale will
rife to the top immediately, and iſſue out at the bung-
hole; but if the caſk be not full, the part that ſhould fly
out will continue in, and weaken the body of the ale ;
ENGLISH HOUSEKEEPER.
2+1
be ſure you do not fail filling up your cafk four or five
times a day until it has done working, and all the four-
nefs or white muddy part is gone; and when it begins
to look like new tunned ale, put in a large handful of
fpenat bops, olofe is und Iti iu nair na wcEKS; 11 It
be not fine, and cream like bottled ale, let it ſtand a
month longer, and it will drink briſk like bottled ale ;
this is an excellent method, and I have uſed it to ale that
has been both white and four, and never found it to fail.
If you have any malt that you ſuſpect is not good, ſave
out two. gallons of wort, and a few hours before you
want it, add to it half a pint of barm, and when you have
tanned your drink into the barrel, and it hath quite done
working, make the above fermentation, and when you
have put it into the barrel whiſk it very well for half an
huur, and it will ſet your ale working afreſh, and
when the two gallons are worked quite over, keep filling
up your barrel with it four or five times a day, and let it
work four or five days, when it has done working cloſe
it
up;
if the malt has any bad ſmack or taſte, or be of a
fluid nature, this will take it off.
To niake Sack Mend.
To every gallon of water add four pounds of honey,
boil it three quarters of an hour, and (cum it as before ;
to each gallon add half an ounce of hops, then boil it
half an hour, and let it ſtand till the next day, then put
it in your calk, and to thirteen gallons of the above liquor
add a quart of brandy or fack, let it be lightly cloſed till
the fermentation is quite done, then make it up very
cloſez if it be a large calk let it Itand a year before you
bottle it.
To make Comiſilip Meado
To fifteen gallons of water put thirty pounds of honey,
boil it till one gallon is waſted, fcúm it, then take it of
the fire, have ready fixteen lemons cat in halves, take a
gallon of the liquor, and put it to the lemons, put the
reſt of the liquor into a tub, with ſeven pecks of cowſlins,
M
242
THE EXPERIENCED
and let them ſtand all night, then put it in the liquor with
the lemons, eight fpoonfuls of new yeaſt, and a handful
of ſweetbriar, ſtir them all well together, and let it work
three or four days, then ſtrain it and put it in your calk,
and in fix months timapou may bottle it
To make Walnut Mead.
To every gallon of water put three pounds and a half
of honey, boil them together three quarters of an hour;
to every gallon of liquor put about two dozen of walnut
leaves, pour your liquor boiling hot upon them, let them
ſtand all night, then take out the leaves and put in a ſpoon-
ful of yeaſt, and let it work two or three days, then make
it
up,
let it ſtand three months, and then bottle it.
To make Ozyat.
Blanch a pound of ſweet almonds, and the fame of
bitter, beat them very fine, with fix fpoonfuls of orange-
flower water, take three ounces of the four cold ſeeds, if
you beat the almonds; but if you do not beat them, you
muſt take fix ounces of the four cold ſeeds, then with two
quarts of ſpring water, rub your, pounded feeds and
almonds five or fix times through a napkin, then add
four pounds of treble refined ſugar, boil it to a thin
ſyrup, ikim it well, and when it is cold bottle it.
To make Ozyat a ſecond way.
Boil two quarts of milk with a ſtick of cinnamon in it,
let it ſtand to be quite cold, then blanch two ounces of
the beſt ſweet almonds and about ten or twelve bịtter
almonds, pound them together in a marble mortar with
a little roſe water, then mix them well with the 'milk,
ſweeten it to your taſte, and give it one boil, ſtrain it
through a very fine fieve till it is quite ſmooth and free
from almonds. Send it up in ozyat glaſſes with handles,
and quite cold ; take great care you do not boil it too
much, and that the almonds do not turn to oil.
Lemonade for the ſame ufe.
To one quart of boiled water add the juice of fix le-
>
ENGLISH HOUSEKEEPER. 243
mons, rub the rinds of the lemons with loaf fugar to
your own taſte ; when the water is near cold mix the
juice and ſugar with it, then bottle it for ufe.
To make Lemonade a ſecond way.
Pare fix or eight large lemons, put the peels into a pint
of water, give them a boil, when cold ſqueeze your le-
mons into it, and put in one pound of ſugar, then ſtrain
it through a lawn fieve to as much water as will make it
pleaſant ; juſt before you ſend it up put in a pint of white
wine, and the juice of an orange if you like it.
To make Lemonade a third way. .
Take the rinds of fix lemons pared very thin, and put
them in a pan, with about twelve ounces of ſugar, and a
quart
of pump water made not too hot ; let it ſtand all
night, then ſqueeze the juice of your lemons into it, with
one fpoonful of orange-flower water, and run it through
a bag till it looks clear.
To make a rich Acid for Punch.
Take red currants, and ſtrain them as you do for jel-
lies, take a gallon of the juice, put to it two quarts of
new milk, cruſh pearl gooſeberries when full ripe, and
ſtrain them through a coarſe cloth, add two quarts of the
juice, and three pounds of double refined ſugar, three
quarts of rum and two of brandy; one ounce of ifinglaſs
diffolved in part of the liquor, mix it all up, together, and
put it into a little caſk ; let it ſtand fix weeks, and then
a
bottle it for uſe. It will keep many years, and ſave much
fruit.
To make Orange Juice to keep
Squeeze your oranges into a pan, then ſtrain them
through a very coarſe lieve, after that through a very fine
fieve; meaſure your juice, and to every pint put a pound
of fine loaf fugar, let it ſtand together all niglit covered
over, then take off the ſcuini, ſtir it well in the pan, and
put it in dry pint bottles ; put in a ſpoonful of brandy,
M 2
244
THE EXPERIENCED
after they are filled tie it over the cork with leather ; it
you do not chooſe to put fpirits in, a little oil will do, to
be taken off clean before you uſe it ; keep it in a dry
place, and it will be good for two years. The pulp that
will be in your fine lieve will make marmalade.
To make Shrub.
Take a gallon of new milk, put to it two quarts of
red wine, pare fix lemons and four Seville oranges very
thin, put in the rinds, and the juice of twelve of each
fort, two gallons of rum and one of brandy, let it ſtand
twenty-four hours,.add to it two pounds of double refined
ſugar, and ſtir it well together, then put it in a jug,
cover it cloſe up, and let it ſtand a fortnight, then run it
through a jelly bag, and bottle it for uſe.
To make Sherbet.
Take nine Seville oranges and three lemons, grate off
the yellow rinds, and put the raſpings into a gallon of
water, and three pounds of double refined ſugar, and boil
it to a candy height, then take it off the fire, and put
into the juice the pulp of the above, and keep ſtirring it
until it is almoft coid, then put it into a pot for uſe.
To make
fine Sherbet a ſecond way.
Pare four large lemons, and boil the peels in fix quarts
of water and a little ginger cut fine, boil them a quarter
of an hour, then add to it three pounds of ſugar, and
when it is cold put in the juice of the lemons and ſtrain
it, and it is fit for uſe.
To make Sherbet a third way.
Take twelve quarts of water and fix pounds of Ma-
laga raiſins, flice fix lemons into it, with one pound of
powder ſugar, put them all together into an earthen pan,
let it ſtand three days, ſtirring it three times a day, then
take them out, and let them drain in a flannel bag, then
bottle it ; do not fill the bottles too full, left they burſt.
It will be fit to drink in about a fortnight.
ENGLISH HOUSEKEEPER.
245
To make Raſpberry Brandy.
Gather the raſpberries when the ſun is hot upon them,
and as ſoon as ever you have got them, to every
five
quarts of raſpberries put one quart of the beſt brandy,
boil a quart of water five minutes with a pound of double
refined ſugar in it, and pour it boiling hot on the berries,
let it ſtand all night, then add nine quarts more brandy,
ſtir it about very well, put it in a ſtone bottle, and let it
ſtand a month or fix weeks; when fine, bottle it.
To make Black Cherry Brandy.
Take out the ſtones of eight pounds of black cherries,
and put on them a gallon of the beſt brandy, bruiſe the
ftones in a mortar, then put them in your brandy, cover
them up cloſe, and let then ſtand a month or fix weeks,
then pour it clear from the ſediments, and bottle it.
To make Orange Brandy.
Pare eight oranges very thin, and ſteep the peels in a
quart of brandy forty-eight hours in a clofe pitcher, then
take three pints of water, and three quarters of a pound
of loaf fugar, boil it until it is reduced to half the quan-
tity, then let it ſtand till it is cold, then mix it with the
brandy ; let it ſtand fourteen days, and then bottle it.
To make Almond Shrub.
Take three gallons of rum or brandy, three quarts of
orange juice, the peels of three lemons, three pounds of
loaf lugar, then take four ounces of bitter almonds, blanch
and beat them fine, mix them in a pint of milk, then mix
them all well together, let it itand an hour to curdle,
run it through a flannel bag ſeveral times till it is clear,
then bottle it for uſe.
To make Currant Shrub.
Pick your currants clean from the ſtalks when théy are
full ripe, and put twenty-four pounds into a pitcher, with
two pounds of ſingle refined ſugar, cloſe the jug well up,
M 3
246
THE EXPERIENCED
and put it into a pan of boiling water till they are foft,
then train them through a jelly bag, and to every quart
of juice put one quart of brandy, a pint of red wine, one
quart of new milk, a pound of double refined ſugar, and
the whites of two eggs well beat, mix them all together,
and cover them cloſe up two days, then run it through a
jelly bag, and bottle it for uſe.
To make Walnut Catchup.
Take green walnuts before the ſhell is formed, and
grind them in a crab mill, or pound them in a marble
mortar, ſqueeze out the juice through a coarſe cloth, put
to every gallon of juice one pound of anchovies, one
pound of bay falt, four ounces of Jamaica pepper, two of
Iong, and two of black pepper; of mace, cloves, and
ginger, each one ounce, and a ſtick of horſe-radiſh ; boil
;
all together till reduced to half the quantity; put it it in a
pot, and when cold bottle it; it will be ready in three
months.
To make Walnut Catchup another way.
Put
your walnuts in jars, cover them with cold ſtrong
alegar, tie them clofe for twelve months, then take the
walnuts out from the alegar, and put to every gallon of
the liquor two heads of garlic, half a pound of anchovies,
one quart
of red wine, one ounce of mace, one of cloves,
one of long, one of black, and one of Jamaica pepper,
with one of ginger, boil them all in the liquor till it is
reduced to half the quantity, the next day bottle it for
uſe; it is good in fiſh ſauce, or ſtewed beef. In my
opinion it is an excellent catchup, for the longer it is kept
the better it is. I have kept it five years, and it was
much better than when firſt made.-N. B. You may
find how to pickle the walnuts you have taken out amongſt
the other pickles.
To make Mum Catchup.
To a quart of old mum, put four ounces of anchovies,
* of mace and nutmeg ſliced one ounce, of cloves and
ENGLISH HOUSEKEEPER. 247
black pepper half an ounce, boil it till it is reduced øne
third; when cold bottle it for ufe.
To make a Catchup to keep feven years.
Take two quarts of the oldeſt ſtrong beer you can get,
put to it one quart of red wine, three quarters of a pound
of anchovies, three ounces of fhalots peeled ; half an
ounce of mace, the fame of nutmegs; a quarter of an
ounce of cloves, three largé races of ginger cut in ſlices,
boil all together over a moderate fire till one third is
waſted, the next day bottle it for uſe; it will carry to
the Eaſt Indies.
To make Muſhroom Catchup.
Take the full grown flaps of muſhrooms, cruſh them
with your hands, throw a handful of falt into every peck
of muſhrooms and let them ſtand all night, then put them
into ſtew-pans, and ſet them in a quick oven for twelve
hours, and ſtrain them through a hair ſieve ; to every
gallon of liquor put of cloves, Jamaica, black pepper,
and ginger, one ounce each, and half a pound of com-
mon falt, fet it on a flow fire, and let it boil till half the
liquor is waſted away; then put it in a clean pot, when
cold bottle it for uſe.
To make Mufbroom Powder.
Take the thickeſt large buttons you can get, peel them,
cut off the rotten end, but do not waſh them, ſpread them
ſeparately on pewter diſhes, and ſet them in a flow oven
to dry, let the liquor dry up into the muſhrooms; it makes
the powder ſtronger, and let them continue in the oven
till you find they will powder, then beat them in a marble
mortar, and fift them through a fine ſieve, with a little
Cayenne pepper and pounded mace; bottle it, and keep
it in a dry clofet.
To make Tarragon Vinegar.
Take tarragon juſt as it is going into bloom, frip off
the leaves, and to every pound of leaves put a gallon of
а
a
M 4
848
THE EXPERIENCED
a
ftrong white wine vinegar into a ſtone jug to ferment for
a fortnight, then run it through a flannel bag; to every
four gallons of vinegar put half an ounce of ifinglafs dif-
folved in cider, mix it well with vinegar, then put it into
large bottles, and let it ſtand one month to fine, then rack
it off, and put it into pint bottles for uſe.
To make Elder Flower Vinegar.
To every peck of the peeps, of elder flowers put two
gallons of ſtrong alegar; and ſet it in the fun in a ſtone
jug for a fortnight, then filter it through a dannel bag ;
wlien
you
bottle it
put
it into ſmall bottles, it keeps the
favour much better than large ones. Be careful you clo
rla
not drop any ſtalks among the peeps. It makes a pretty
mixture on a fide table, with tarragon vinegar, lemon
pickle, &c.
To make Gooſeberry Vinegar.
Take the ripeſt gooſeberries you can get, cruſh them
with your hands in a tub, to every peck of gooſeberries
put two gallons of water, mix them well together, and
let them work for three weeks, ſtir them up three or four
times a day, then ſtrain the liquor through a hair fieve,
and put to every gallon a pound of brown ſugar, a pound
of treacle, a ſpoonful of freſh barm, and let it work three
or four days in the ſame tub weil waſhed, run it into iron
hooped barrels, and let it ſtand twelve months, then draw
it into bottles for uſe. This far exceeds any white wine
vinegar.
To make Sugar Vinegar.
Put nine pounds of brown ſugar to every fix gallons
of water, boil it for a quarter of an hour, then put it into
a tub lukewarm, put to it a pint of new barm, let it work
for four or five days, ſtir it
four times a day,
then tun it into a clean barrel iron hooped, and ſet it full
in the ſun; if you make it in February it will be fit for
ufe in Auguft, you may uſe it for mott forts of pickles,
except muſhrooms and walnuts.
up
three or
a
ENGLISH HOUSEKEEPER.
249
CHAPTER XVI.
Obfervations on Pickling.
PICKLING is a very uſeful thing in a family, but it is
often ill managed, or at leaſt made to pleaſe the eye by
pernicious things which is the only thing that ought to
be avoided, for nothing is more common than to green
pickles in a braſs pan for the ſake of having them a good
green, when at the ſame time they green as well by heat-
ing liquor, and keeping them in a proper heat upon the
hearth without the help of braſs, or verdigris of any kind,
for it is poiſon to a great degree, and nothing ought to be
avoided more than uſing braſs or copper that is not well
tinned; but the beſt way, and the only caution I can
give, is to be very particular in keeping the pickles from
any thing of that kind, and follow ftriétly the direction
of your receipts, as you will find receipts for any kind
of pickles, without being put in ſalt and water at all,
and greened only by pouring your vinegar hot upon them,
and it will keep them a long time.
To pickle Cucumbers.
Take the ſmalleſt cucumbers you can get, and as free
from ſpots as poſſible, put them into a ſtrong falt and
water for nine or ten days, or till they are quite yellow,
and ſtir them twice a day at leaſt, or they will fcum over
and grow ſoft; when they are thoroughly yellow pour
the water from them, and cover them with plenty of vine
leaves, ſet your water over the fire, when it boils pout it
upon them, and let them on the hearth to keep wapina ;
when the water grows cold, make it boiling hot, again,
and pour it upon thern, keep doing ſo till you ſee they
are a fine green, which will be in four or five times; be
ſure you keep them well covered with vine leaves, a cloth
and diſh over the top to keep in the ſteam, it helps tų
green them ſooner; when they are greened, put them in-
to a hair ſieve to drain, then make a pickle for them to
every two quarts of white wine vinegar, put halfg'onaco
a
M 5
250
THE EXPERIENCED
a
а
of mace, and ten or twelve cloves, one ounce of ginger
cut in ſlices, the fame of black pepper, and a handful of
falt, boil them all together five minutes, then pour it hot
upon your pickles, and tie them down with a bladder for
uſe.-N. B. You may pickle them with alegar, or diſtilled
vinegar; if you uſe vinegar, it muft not be boiled; you
may add three or four cloves of garlic, or ſhalots, they are
very good for keeping the pickle from caning.
To pickle Cucumbers a fecond way.
Gather your cucumbers on a dry day, and put them
into a narrow topped pitcher, put to them a head of gar-
·lic, a few white muſtard feeds, and a few blades of mace,
half an ounce of black pepper, the ſame of long pepper.
and ginger, and a good handful of ſalt into your vinegar ;
pour it upon your cucumbers boiling hot, ſet them by the
fire, and keep them warm for three days, and boil your
alegar once every day; keep them clofe covered till they
are a good green, and then tie them down with leather,
and keep them for ufě.
To pickle Cucumbers in ſlices.
Get your cucumbers large, before the feeds are ripe,
Nice them in a quarter of an inch thick, then lay them on
a hair ſieve, and betwixt every layer put a ſhalot or two,
throw on a little falt, let them ftand four or five hours to.
drain, then put them in a ſtone jar, take as much ſtrong
alegar as will cover them, boil it five minutes, with a blade
а
or two of mace, a few white pepper corns, a little ginger
Riced, and ſome horſeradiſh fcraped, then pour it boiling
hot upon your cucumbers, let them ſtand till they are
cold, do ſo for three times more; let it grow
cold betwixt
every time, then tie them down with a bladder for ufe.
To pickle, Mangoes.
Take the largeſt cucumbers you can get, before they.
are too ripe, or yellow at the ends, then cut a piece out
of the Gide, and take out the feeds with an apple ſcraper,
or a tea-tpoon, and put them in a very ſtrong falt and
a
ENGLISH HOUSEKEEPER.. 251
a
a
water for eight or nine days, or till they are very yellot,
ſtir them well two or three times each day, then put
them
into a braſs pan, with a large quantity of vine leaves both
under and over them, beåt a little roche-alum very fine,
and
put it in the ſalt and water that they came out of,
pour it upon your cucumbers, and ſet it upon a very ilow
fire for four or five hours,'till they are a pretty green, then
take them out, and drain then on à hair fieve; when
they are cold, put to them a little horſeradiſh, then muf-
tard ſeed, two or three heads of garlic, a few peppet
corns, flice a few green cucumbers in finall pieces, then
horſeradiſh, and the ſame as beforementioned, till you
have filled them, then take the piece you cut out, and
few it on with a large needle and thread, and do all the
reſt the ſame way, have ready your pickle; to every gal-
lon of alegar put one ounce of mace, the fame of cloves,
two ounces of ginger ſliced, the ſame of long pepper,
black pepper,
Jamaica pepper;
three ounces of muſtard
ſeed: tied up in a bag, four ounces of garlic, and a ſtick of
horſeradih cut in ſlices, boil them five minutes in alegar;
then pour it upon your pickles, tie them down, and keep
them. for uſe.
a
To pickle Codlings..
Get your codlings when they are the ſize of a large
French walnut, put a good deal of vine leaves in the bot-
tom of a braſs pan, then put in your codlings, cover them
very well with vine leaves, and ſet them.over a very ſlow
fire till you can peel the ſkins off, then take them care-
fully up in a hair ſieve, and peel them with a penknife,
and put them into the ſame pan again with the vine leaves
and water as before, cover then cloſe, and ſet them over
a flow fire till they are a fine green, then drain. them
through a hair fieve, and when they are cold cut them,
into diſtilled vinegar, pour a little meat oil on the top
and tie them down with a bladder.
To pickle Kidney Beans..
Get your beans when they are young and finall, then
M 6.
252
THE EXPERIENCED
a
a
put them into a ſtrong falt and water for three days,, ftip
them up two or three times each day, then put them into
a braſs pan with vine leaves both under and over them,
pour on the fame. water as they came out of, cover them
cloſe and ſet them over a flow fire till they are a fine
green, then put them into a hair fieve to drain, and make
,
à pickle for them of white wine vinegar, or fine alegar,
boil it five or fix minutes, with a little mace, Jamaica
pepper, long pepper, and a race or two of ginger ſliced,
then pour it hot upon the kidney beans, and tie them
.
down with a bladder.
To picklė Samphire.
Waſh your ſamphire very well in four ſmall beer, then
put it into a large braſs pan, diffolve a little bay ſalt, and
twice the quantity of common falt in four beer, then fill
up your pan with it, cover it cloſe, and ſet it over a flow
fire till it-is a fine green, then drain it through a lieve, and.
put it into jars, boil as much ſugar vinegar, or white wine
vinegar, with a race or two of ginger, and a few pepper.
corns, as will cover it, then
pour
it hot
upon your fam.
phire, and tie it well down..
To pickte Walnuts black.
Gather
your
walnuts when the ſun is hot upon them,,
and before the ſhell is hard, which you may know by run-
ning a pin into them, then put them in a ſtrong falt and
water for nine days, and ftin them twice a day, and change
the ſalt and water every three days, then put them in a
hair ſieve; and let them ſtand in the air till. they turn
black; then put them into ſtrong ſtone jars, and pour
boiling. alegar over thein, cover them up, and let them
ſtand till they are cold, then boil the alegar three times
more, and let it ſtand till it is cold betwixt every time;
tie them down with paper and a bladder over them, and
let them ſtand two months, then take them out of the ale-
gar, and make a pickle for them; to every two quarts of
alegar put
half an ounce of
the ſame of cloves, one.
ounce of black pepper, the fame of Jamaica pepper,, gin-
mace,
ENGLISH HOUSEKEEPER. 2:53
ger, and long pepper, and two ounces of common ſalt,
boil it ten minutes, and pour it hot upon your walnuts,
and tie them down with a bladder and
paper over it.
A ſecond. qxay to pickle Walnuts black..
When you have got your walnuts as before, put them
into a ſtrong cold alegar, with a good deal of falt in it, let
them ſtand three months, then pour off the alegar; and
boil it with a little more falt in it, then pour it upon your
walnuts, and let them ſtand till they are cold ; make it
hot again and pour it upon your walnuts, and do fo till
they are black, then put them into a hair ſieve, and make
a pickle for them the ſame way as above; keep them in
ſtrong ſtone jars; and they will be fit for uſe in a month
or fix weeks time.
а.
nutes, then
a
To pickle Walnuts an olive colour.
Gather your walnuts, and put them in a ſtrong alegar,
and tie them down with a bladder and a paper over it,
to keep out the air, and let them ſtand twelve months,
then take them out of that alegar, and make a piekle for
them of ſtrong alegar, and to every quart put half an
ounce of Jamaica pepper, the fame of long pepper, a quar-
;
ter of an ounce of mace, the ſame of cloves, one head of
garlic, and a little falt, boil them together five or fix: mi.
pour
it
upon your walnuts; when it is cold
heat it again three times, then tie them down with a blad-
der and paper over it; they will keep ſeveral years, with-
,
out either turning colour of growing ſoft, if your alegar
be good.-N. B. You may make exceeding good catchup
of the alegar that comes from the walnuts by adding
a pound of anchovies, one ounce of cloves, the fame of
long and black pepper, one head of garlic, and half a
pound of common fält to every gallon of alegar, boil it till
it is half reduced away, and feum it very well, then
bottle it for uſe, and it will keep a long time.
To pickle Walnuts.
Take the largeſt French walnuts, pare them till you
254
THE EXPERIENCED
a
}
can fee the white appear, but take great care you do not
cut them too deep, it will make them full of holes, put them
into falt and water as you pare them, or they will turn
black, when you have pared them all, have ready a ſauce-
,
pan well tinned, full of boiling w'er, with a little falt,
then put in your walnuts, and let them boil five minutes
very quick, then take them out, and ſpread them betwixt
two clean cloths, when they are cold, put them into wide
mouthed bottles, and fill them up with diſtilled vinegar,
and put a blade or two of mace, and a large tea-ſpoonful
of eating oil into every bottle; the next day cork them
well, and keep them in a dry place.
To pickle Walnuts green.
Take the large double or French walnuts, before the
ſhells are hard, wrap them ſingly in vine leaves, put a
few vine leaves in the bottom of your jar, fill it near full-
with your walnuts, take care that they do not touch one
another, put a good many leaves over them, then fill your
jar with good alegar, cover them cloſe, that the air can-
not get in, let them ſtand for three weeks, then pour the
alegar from them, put freſh, leaves in the bottom of an-
other jar, take out your walnuts, and wrap them ſeparate-
ly in freſh leaves as quick as poſſibly you can, put them
into your jar with a good many leaves over them, then fill.
ir with white wine vinegar, let them ſtand three weeks,
pour off your vinegar, and wrap them as before with .
freſh leaves at the bottom and top of your jar, take freſh
white wine vinegar, put falt in it till it will bear an egg,
add to it niace, cloves, nutmeg, and garlic if you choofe:
it, boil it about eight minutes, then pour it on your wal-
nuts, tie them cloſe with paper and a bladder, and ſet
them by for uſe. Be fure to keep them always covered.;
,
when
you take any out for uſe, what is left muft not be
put in again, but have ready a freth jar, with boiled
vinegar and ſalt, to put them in.
To pickle Barberries.
Get your barberries before they are too ripe, pick out
ENGLISH HOUSEKEEPER. 255
게
​a
a
the leaves and dead ſtalks, then put them into jars, with
a large quantity of ſtrong falt and water, and tie them
down with a bladder.-N. B. When
you
fee
your
bar-
berries ſcum over, put them in freſh ſalt and water, they
need no vinegar, theis own ſharpneſs is ſufficient enough
to keep them.
To pickle Parſley green,
Take a large quantity of curled parſley, make a ſtrong
falt and water to bear an egg, put in your parſley, let it
ftand a week, then take it out to drain, make a freth ſalt
and water as before, let it ſtand another week, then drain
it very well, put it in ſpring water, and change it every
day for three days, and ſcald it in hard water till it be-
comes green, take it out, and drain it quite dry, boil a
quart of diſtilled vinegar a few minutes, with two or three
blades of mace, a nutmeg liced, and a fhalot or two :
when it is quite cold pour it on your parſley, with two.
or three ſlices of horſeradiſh, and keep it for uſe.
To pickle Naſturtium Berries.,
Gather the nafturtium berries foon after the bloffoms
are gone off, put them into cold falt and water, change
the water once a day for three days, make your pickle of
white wine vinegar, mace, nutmeg ſliced, pepper corns,
falt, Ihalots, and horſeradiſh : it requires to be made
pretty ſtrong, as your pickle is not to be boiled; when
you have drained them, put them into a jar, and pour
the pickle over them.
Topickle Radiſh Pods.
Gather your radiſh pods when they are quite young,
and put them in ſale and water all night, then boil the
falt and water they were laid in, and pour it upon your
pods, and cover your jars cloſe to keep in the fteam";
when it grows cold make it boiling hat, and pour it on
again ; keep doing ſo till your pods are quite green, then,
put them on a fieve to drain, and make a pickle for them
of white wine vinegar, with a little nace, ginger, long
256
THE EXPERIENCED
a
pepper and horſeradiſh, pour it boiling hot upon your
pods, when it is almoſt cold, make your vinegar twice
hot as before, and pour it upon them, and tie them down
with a bladder.
To pickle Elder Shoots.
Gather
your elder ſhoots when they are the thickneſs:
of a pipe ſhank, put them into falt and water all night,
then put them into ſtone jars in layers, and betwixt every
layer ſtrew a little muſtard ſeed, and ſcraped horſeradiſh,
a few ſhalots, a little white-beet root, and cauliflowers
cut in fmall pieces, then pour boiling alegar upon it, and
fcald it three times, and it will be like piccalillo, or Indian
pickle ; tie a leather over it, and keep it in a dry place.
:
.
To pickle Elder Buds.
Get your elder buds when they are the ſize of hop
buds, and put them into a ſtrong falt and water for nine
days, and ſtir them two or three times a day, then put
them into a braſs pan, cover them with vine leaves, and
pour the water on them that they came out of, and ſet
them over a flow fire till they are quite green, then make
a pickle for them of alegar, a little mace, a few fhalots,
and ſome ginger ſliced, boil them two or three minutes,
and pour it upon your buds; tie them down, and keep
them in a dry place for uſe.
To pickle Beet Roots.
Take red beet roots, and boil theni till they are tender,
then take the ſkins off, and cut them in ſlices, and gimp
them in the fhape of wheels, ftowers, or what form you
pleaſe, and put them into a jar, then take as much vinegar
as you think will cover them, and boil it with a little
mace, a race of ginger ſliced, and a few ſlices of horfe-
radila, pour it hot upon your roots, and tie them down.
They are a pretty garniſh for made diſhes.
To pickle Cauliflowers..
Take the clofeſt and whiteft cauliflowers you can get,
a
a
ENGLISH HOUSEKEEPER. 257
and pull them in bunches, and ſpread them on an earthen
diſh, and lay falt all over them, let them ſtand for three
days to bring out all the water, then put them in earthen
jars, and pour boiling falt and water upon them, and let
them ſtand all night, then drain them on a hair ſieve, and
put them into glaſs jars, and fill up your jars with diſtil-
led vinegar, and tie them cloſe down with leather.
A ſecond way to pickle Cauliflowers.
Pull your cauliflowers in bunches as before, and give
them juſt a ſcald in falt and water, ſpread them on a cloth,
and ſprinkle a little falt over them, and throw another
cloth upon them till they are drained, then lay them on
fieves, and dry them in the ſun till they are quite dry like
ſcraps of leather, put them into jars about half full, and
pour hot vinegar (with ſpice boiled in it to your taſte)
upon them; tie them down with a bladder and a leather
quite cloſe.-N. B. White cabbage is done the ſame way.
To pickle Red Cabbage.
Get the fineſt and cloſeſt red cabbage you can, and cut
it as thin as poflible, then take ſome cold alegar, and put
to it two or three blades of mace, a few white pepper
corns, and make it pretty thick with ſalt, put your cabbage
into the alegar as you cut it ; tie it cloſe down with a
bladder, and a paper over it, and it will be fit for uſe in
a day or two.
To pickle Red Cabbage a ſecond way.
Cut the cabbage as before, and throw ſome falt upon
it, and let it lie two or three days, till it grows a fine
purple, then drain it from the falt, and put it into a pan
with beer alegar, and ſpice to your liking, and give it a
ſcald; when it is cold, put it into your jars, and tie it
a
cloſe up:
To pickle Grapes.
Get your grapes when they are pretty large, but not
too ripe, then put a layer into a ſtone jar, then a layer of
258
THE EXPERIENCED
นี้
a
vine leaves, then grapes and vine leaves as before, till
your jar is full ; then take two quarts of water, half a
pound of bay fall, the fame of common falt, boil it half
an hour, ſkim it well and take it off to ſettle, when it is
milk warm pour the clean liquor upon the grapes, and lay
a good deal of vine leaves upon the top, and cover it cloſe
up with a cloth, and ſet it upon the hearth for two days,
then take your grapes out of the jar, and lay them upon
a cloth to drain, and cover them with a flannel till they
are quite dry: then lay them in flat bottomed ſtone jars,
in layers, and put freſh vine leaves between every layer,
and a large handful on the top of the grapes, then boil a
quart of hard water and one pound of loaf fugar a quarter
of an hour, ſkim it well and put to it three blades of mace,
a large nutmeg fliced, and two quarts of white wine vine-
gar, give them all a boil together, then take it off, and
when it is quite cold pour it upon your grapes, and cover
them very well with it ; put a bladder upon the top, and
tie a leather over it, and keep them in a dry place for uſe.
-N. B. You may pickle them in cold diſtilled vinegar.
To pickle young Artichokes.
'Get your artichokes as ſoon as they are formed, and
boil them in a ſtrong falt and water for two or three
minutes, and lay them upon a hair fieve to drain, when
they are cold put them into narrow topped jars, then take
as much white wine vinegar as will cover your artichokes,
boil with it a blade or two of mace, a few ſlices of ginger,
and a nutmeg cut thin, pour it on hot, and tie them down.
To pickle Mufbrooms.
Gather the ſmalleſt muſhrooms you can get, and put
them into fpring water, then rub them with a piece of
new filmnel dipped in ſalt, and throw them into cold
ſpring water as 'you do them to keep their colour, then
put them into a well tinned faucepan, and throw a hand-
ful of ſalt over them, cover them cloſe, and ſet them over
the fire four or five minutes, or till you Tee they are tho-
roughly hot, and the liquor is drawn out of them, then
lay thern between two clean cloths till they are cold, then
a
ENGLISH HOUSEKEEPER. 259
,
.
put them into glaſs bottles, and fill them up with diſtilled
vinegar, and put a blade or two of mace and a tea-ſpoon-
ful of eating oil in every bottle, cork them cloſe up, and
ſet them in a cool place.-N. B. If you have not any dif-
tilled vinegar, you may uſe white wine vinegar, or alegar
will do, but it muſt be boiled with a little mace, falt, and
a few flices of ginger, it muſt be cold before you pour
it on your muſhrooms; if your vinegar 'or alegar be too
ſharp it will foften your muſhrooms, neither will they
keep ſo long, nor be fo white.
To pickle Muſhrooms brown.
Take a quart of large muſhroom buttons, waſh them
in alegar with a flannel, take three anchovies and chop
them ſmall, a few blades of mace, a little pepper and gin-
ger, a ſpoonful of ſalt, and three cloves or Thalots, put
them into a faucepan, with as much alegar as will half
cover them, ſet them on the fire, and let them ſtew till
they ſhrink pretty much ; when cold put them in fmall
bottles, with the alegar poured upon them, cork and tie
them up cloſe.-N. B. This pickle will make a great ad-
dition in brown ſauce.
a
.
a
To pickle Onions,
Peel the ſmalleſt onions you can get, and put them
into falt and water for nine days, and change the water
every day, then put them into jars, and pour freſh boil-
ing ſalt and water over them, let themn.ſtand clofe covered
until they are cold; then make ſome more ſalt and water,
and pour it boiling hot upon them, and when it is cold
put your onions into a hair fieve to drain, then put them
,
into wide mouthed bottles, and fill them up with diſtilled
vinegar, and put into every bottle a ſlice or two of gin-
ger, one blade of mace, and a large tea-ſpoonful of eat-
ing oil, it will keep the onions white; then cork them
well up.-N, B. If you like the taſte of a bay leaf, put
one or two into every bottle, and as much bay falt as will
lię on a ſixpence,
260
THE EXPERIENCED
To make Indian Pickle, or Piccalilla
Get a white cabbage, one cauliflower, a few ſmall cu-
cumbers, radiſh pods, kidney beans, and a little beet root,
or any other thing you commonly pickle ; then put them
on a hair fieve, and throw a larye handful of ſalt over
them, and ſet them in the ſunſhine, or before the fire,
for three days to dry; when all the water is run out of
them, put them into a large earthen pot in layers, and
betwixt every layer put a handful of brown muſtard ſeed,
then take as much alegar as you think will cover it and
to every four quarts of alegar put an ounce of turmeric,
boil them together, and pour it hot upon your pickle, and
let it ſtand twelve days upon the hearth, or till the pickles
are all of a bright yellow colour, and moſt of the alegar
fucked up; then take two quarts of ſtrong alegar, one
ounce of mace, the ſame of white pepper, a quarter of
an ounce of cloves, the fame of long pepper and nutmeg;
beat them all together, and boil them ten minutes in your
alegar, then pour it upon your pickles with four ounces
of garlic peeled ; tie it cloſe down, and keep it for uſe.
N. B. You may put in freſh pickles, as the things
come in ſeaſon, and keep them covered with vinegar, &c.
A pickle in imitation of Indian Bamboo.
Take the young ſhoots of elder, about the beginning
or middle of May, take the middle of the ſtalk, the top
is not worth doing, peel off the out rind, and lay thern
in a ſtrong brine of falt and beer one night; dry them in
a cloth ſingle, in the mean time make a pickle of half
gooſeberry vinegar and half alegar ; to every quart of
pickle put one ounce of long pepper, one ounce of ſliced
ginger, a few corns of Jamaica pepper, a little mace, boil
it, and pour it upon the ſhoots, and ſtop the jar cloſe
up,
and ſet it by the fire twenty-four hours, ſtirring it very
often.
ENGLISH HOUSEKEEPER.
261
CHAPTER XVII.
Obſervations on keeping Garden Stuff and Fruit.
THE
HE art of keeping garden ſtuff is to keep it in dry
places, for damp will not only make them mould and
give again, but take off the flavour, ſo it will likewiſe ſpoil
any kind of bottled fruit, and ſet them working; the
beſt caution I can give, is to keep them as dry as poffible,
but not warm, and when you boil any dried ſtuff have
plenty of water, and follow ſtrictly the directions of your
receipts.
To keep Green Peas.
Shell any quantity of green peas, and juſt give them
a boil in as much ſpring water as will cover them, then
put them in a fieve to drain : pound the pods with a
little of the water that the peas were boiled in, and ſtrain
what juice you can from them, and boil it a quarter of
an hour, with a little falt, and as much of the water as
you think will cover the
peas,
and
pour
in
your water,
when cold put rendered ſuet over, and tie them down
cloſe with a bladder and leather over it, and keep your
bottle in a dry place.
To keep Green Peas another way. .
Gather your peas in the afternoon, on a dry day;
ſhell them, and put them into dry clean bottles, cork them
cloſe, and tie them over with a bladder ; keep them in a
cool dry place as before.
To keep French Beans.
Let your beans be gathered quite dry, and not too old,
lay a layer of falt in the bottom of an earthen jar, then a
layer of beans, then falt, then beans, till you have filled
your jars ; let the ſalt be at the top, tie a piece of leather
over them, and lay a flag on the top, and ſet them in a
dry cellar for uſe.
a
262
THE EXPERIENCED
a
To keep French Beans another way.
Make a ſtrong falt and water that will bear an egg,
and when it boils put in your French beans for five or fix
minutes, then lay them on a fieve, and put to your falt
and water a little bay falt, and boil it ten minutes, ſkim it
well, and pour it into an earthen jar to cool and ſettle, put
your
French beans into narrow topped jars, and pour your
clean liquor upon them : tie them cloſe down that no air
can get in, and keep them in a dry place.-N. B. Steep
them in plenty of ſpring water the night before you uſe
them, and boil them in hard water.
To keep Mufbrooms to eat like
freſb ones.
Waſh large buttons as you would for ſtewing, lay them
on ſieves, with the ſtalks upwards, throw over them ſome
falt to fetch out the water ; when they are drained put
them in a pot and ſet them in a cool oven for an hour,
then take them carefully out, and lay them to cool and
drain; boil the liquor that comes out of them with
blade or two of mace, and boil it half away ; put your
muſhrooms into a clean jar well dried, and when the
liquor is cold cover your muſhrooms in the jar with it,
and pour over it rendered ſuet, tie a bladder over it, fet
them in a dry cloſet, and they will keep very well moſt of
the winter. When you uſe them take them out of the
liquor, pour over them boiling milk, and let them ſtand
an hour, then ſtrew them in the milk a quarter of an hour,
thicken them with flour and a large quantity of butter,
and be careful you do not oil it, then beat the yolks of
two eggs with a little cream, and put it in, but do not let
it boil after the eggs are in; lay untoaſted fippets round
the inſide of the diſh, and ſerve them up; they will eat.
near as good as freſh gathered muſhrooms; if they do
not tafte ſtrong enough, put in a little of the liquor ; this
is a valuable liquor, and it will give all made diſhes a fla-
vour like freſh muſhrooms.
To keep Mufhrooms another way.
Scrape large flaps, peel them, take out the inſide, and
a
a
a
a
ENGLISH HOUSEKEEPER.
263
boil them in their own liquor and a little falt, then lay
them in tins, and fet them in a cool oven, and repeat it
till they are dry ; put them in clean jars, tie them cloſe
down, and they will eat very good.
To dry Artichoke Bottoms.
Pluck the artichokes from the ſtalks juft before they
come to their full growth, (it will draw out all the ſtrings
- from the bottoms) and boil them ſo that you can juſt pull
off the leaves, lay them on tins, and ſet them in a cool
oven, and repeat it till they are dry, which you may
know by holding them up againft the light, and if you
can ſee through them they are dry enough ; put them in
paper bags, and hang them in a dry place.
To bottle Damſons to eat as good as freſh ones.
Get your damfons carefully when they are juſt turned
colour, and put them into wide mouthed bottles, cork
them up looſely, and let them ſtand a fortnight, then look
them over, and if you ſee any.of them mould or ſpot,
take them out, and cork the reſt cloſe down ; fet the
bottles in ſand, and they will keep till ſpring, and be as
good as freſh ones.
A ſecond way to bottle Damfons.
Take your damfons before they are full ripe, and ga-
ther them when the dew is off, pick off the ſtalks, and put
them into dry bottles ; do not fill your bottles over full,
and cork them as cloſe as you do ale, keep them in a cel-
lar, and cover them over with fand.
To preſerve Damſons whole.
You muſt take ſome damſons and cut them in pieces,
put them in a fkellet over the fire, with as much water as
will cover them ; when they are boiled, and the liquor
pretty ſtrong, ſtrain it out; add for every pound of dam-
fons, wiped clean, a pound of ſingle refined ſugar, put the
third part of your fugar into the liquor, ſet it over the
fire, and when it fimmers put in the damſons; let them
a
264
THE EXPERIENCED
have one good boil, and take them off for half an hour,
covered up cloſe; then ſet them on again, and let them
ſimmer over the fire after turning them ; then take them
out and put them in a baſon, ftrow all the ſugar that was'
left on them, and pour the hot liquor over them; cover
them up, and let them ſtand till next day, then boil them
up again till they are enough ; take them up and put them
into pots ; boil the liquor till it jellies, pour it on them.
when it is almoſt cold, and paper them up.
To bottle Gooſeberries.
Pick
green walnut gooſeberries, bottle them and fill
the bottles with ſpring water up to the necks, cork them
looſely, and ſet them in a copper of hot water, till they
are hot quite through, then take them out, and when
they are cold, cork them cloſe, tie a bladder over, and
ſet them in a dry cool place.
To bottle Gooſeberries a ſecond way.
Put one ounce of roche-alum, beat fine, into a large
pan of boiling hard water, pick your gooſeberries, and put
a few in the bottom of a hair fieve, and hold them in the
boiling water till they turn white; then take out the
fieve, and ſpread the gooſeberries betwixt two clean
cloths, put more gooſeberries in your fieve, and repeat it
till you have done all your berries, put the water into a
glazed pot till the next day, then put your gooſeberries
into wide mouthed bottles, and pick out all the cracked
and broken ones, pour your water clean out of the pot
and
fill up your bottles with it, then put in the corks looſely,
and let them ſtand for a fortnight, and if they riſe to the
corks draw them out, and let them ſtand for two or three
days uncorked, then cork them cloſe, and they will keep
two years.
To bottle Cranberries.
Get your cranberries when they are quite dry, put
them into dry clean bottles, cork them up cloſe and put
them in a dry cool place.
ENGLISH HOUSEKEEPER.
265
To bottle Green Gurrantsa
Gather your currants when the ſun is hot upon them,
ſtrip them from the ſtalks, and put them into glaſs bottles,
and cork them clofe, fet them over head in dry fand, and
they will keep till ſpring.
To keep Graper.
Cut your bunches of grapes with a joint of the vine
to them, hang them up in a dry room that the bunches
do not touch one another, and the air paſs freuly betwixt
them, or they will grow mouldy and rot; they will keep
till the latter end of January, or longer.- N. B. The
Frontiniac grape is the beft.
CHAPTER XVIII.
care
a
Obſervations on Diſtilling,
IF your ftill be limbec, when you ſet it on fill the top
with cold water, and make a little paſte of flour and wa-
ter, and cloſe the bottom of your ſtill well with clay, and
take
great
that
your
fire is not too hot to make it boil
over, for that will weaken the ſtrength of your water;
you muſt change the water on the top
of your ftill often,
and never let it be ſcalding hot, and your ftill will drop
gradually off; if you uſe a hot ſtill, when you put on the
top, dip a cloth in white lead and oil, and lay it well over
the edges of your ſtill, and a coarſe wet cloth over the
top: it requires a little fire under it, but you muſt take
care that you keep it very clear ; when your cloth is dry,
j
dip it in cold water and lay it on again, and if your ftill
be hot wet another cloth, and lay it round the top, and
keep it of a moderate heat, ſo that your water is cold
when it comes off the ſtill
. If you uſe a worm ſtill, keep
your water in the tub full to the top, and change the wa-
ter often, to prevent it from growing hot ; obſerve to let
N

266
THE EXPERIENCED
all &mple waters ſtand two or three days before you work
it, to take of the fiery taſte of the ſtill.
To diſtil Cordial Water.
Take wormwood, hoarhound, featherfew, and laven-
der cotton, of each three handfuls, rue, peppermint, and
Seville orange peel, of each a handful, ſteep them in red
wine, or the bottoms of ſtrong beer all night, then diſtil
them in a hot ſtill pretty quick, and it will be a fine
cordial to take as bitters.
To diſtil Milk Water.
. Take two handfuls of ſpear or peppermint, the ſame of
balm, one handful of carduus, the ſame of wormwood,
and one of angelica, cut them into lengths a quarter long,
and ſteep them in three quarts of ſkimmed milk twelve
hours, then diſtil it in a cold ſtill, with a ſlow fire under
it, keep a cloth always wet over the top of your ſtill, to
keep the liquor from boiling over, the next day bottle it,
cork it well, and keep it for uſe.
To make Hephnatic Water for the gravel.
Gather your thorn flowers in May, when they are in
full bloom, and pick them from the ſtems and leaves,
and to every half peck of flowers take three quarts of
Liſbon wine, and put into it a quarter of a pound of
nutmegs ſliced and let them ſteep in it all night, then put
it into your ſtill with the peeps, and keep a moderate
even fire under it, for if you let it boil over it will loſe
its ſtrength.
To diſtil Peppermint Water.
Get your peppermint when it is full grown, and before
it feeds, cut it in ſhort lengths, fill your ſtill with it, and
put it half full of water, then make a good fire under it,
and when it is nigh boiling, and the ſtill begins to drop
if your fire be too hot draw a little out from under it, as
you fee it requires, to keep it from boiling over, or your
water will be muddy; the flower your ſtill drops, the wa-

ENGLISH HOUSEKEEPER.
267
3
ter will be the clearer and ſtronger, but do not ſpend it
too far ; the next day bottle it, and let it ſtand three or
four days to take off the fire of the ſtill, then cork it well,
and it will keep a long time.
To diſtil Elder Flowers.
Get your elder flowers when they are in full bloom,
ihake the bloſſoms off, and to every peck of flowers put
one quart of water, and let them ſteep in it all night : then
put thşm in a cold ſtill, and take care that your water
omes cold off the ſtill, and it will be very clear, and draw
it no longer than your liquor is good, then put it into bot-
zles, and cork it in two or three days, and it will keep a
:
Tear.
To diſtil Roſe Water.
Gather your red roſes when they are dry and full
hown, pick off the leaves, and to every peck put on
quart of water, then put them into a cold ſtill, and make
a flow fire under it ; the flower you diſtil it the better it
then bottle it, and cork it in two or three days time,
and keep it for uſe.--N. B. You may diſtil bean flowers
the ſame way.
To diſtil Penny-Royal Water.
Get your penny-royal when it is full grown, and be-
fore it is in bloſſom, then fill your cold ſtill with it, and
pit it half full of water, make a moderate fire under it,
inad diſtil it off cold, then put it into bottles, and cork it
in two or three days time, and keep it for ufe.
To diſtil Lavender Water,
To every twelve pounds of lavender neps put one quart
water, put them into a cold ſtill, and make a ſlow fire
wder it, and diſtil it off very flow, and put it into a pot
tell you have diſtilled it off as flow as before, then put it
si to bottles, and cork it well.
a
a
N 2
268
THE EXPERIENCED
To diffil Spirits of Wine.
Take the bottoms of ſtrong beer, and any kind of wines,
put them into a hot ſtill about three parts full, then make
a very ſlow fire under, and if you do not take great care
to keep it moderate, it will boil over, for the body is ſo
ſtrong that it will riſe to the top of the ſtill; the flower
you diſtil it the ſtronger your ſpirit will be ; put it into
an earthen pot till you have done diſtilling, then clean
your ſtill well out, and put the ſpirit into it, and diſtil it
flow as before, and make it as ſtrong as to burn in your
lamp, then bottle it, and cork it well, and keep it for ufe.
A correct LIST of every Thing in Seaſon in every Month
in the YEAR.
JANUARY
CARI
Tench
Perch
Lampreys
Eels
Craw fiſh
Cod
Beef
Mutton
FISH.
Soles
Smelts
Flounders Whitings
Plaice
Lobſters
Turbot
Crabs
Thornback Prawns
Skate
Oyſters
Sturgeon
MEAT.
Veal
Pork
Houſe Lamb
POULTRY, &c. .
Woodcocks Pullets
Snipes
Fowls
Turkeys
Chickens
Capons
Tame Pigeons
ROOTS, &c.
Cardoons
Lettuces
Beets
Creffes
Parſley
Muſtard
Pheaſants
Partridges
Hares
Rabbits
Game
Cabbage
Savoys
Sprouts

Remere
pot Course
Trunsparent Soup
Pigeons
Comport
Fricaseed
Chickend.
Harrico
Lam
Cary
Forcel
Codo Jouni
like
hitte Jurku
Prk Omiskind.
Temove Hound of
를 ​을
​ENGLISH HOUSEKEEPER. 269
Celery
Coleworts
Sorrel
Rape
* Broccoli, purple Chervil
Radiſh
and white
Turnips
Spinage
Endive
Tarragon
Mint
Sage
Salſifie
Cucumbers in hot Parſnips
To be had though
houſes
Carrots
not in ſeafon
Thyme
Turnips
Jeruſalem Arti-
Savoury
Potatoes
chokes
Pot Marjorana Scorzonera Aſparagus
Hyffop
Skirrets
Muſhrooms
FRUIT.
Apples
Almonds
Medlars
Pears
Services
Grapes
Nuts
Cod
Soles
Sturgeon
Plaice
Flounders
Turbot
Thornback
Beef
Mutton
FEBRUARY
FISH.
Skate
Tench
Whitings
Perch
Smelts
Carp
Labſters
Eels
Crabs
Lampreys
Oyſters
Craw fiih
Prawns
MEAT.
Veal
Pork
Houſe-Lamb
POULTRY, &c.
Chickens
Woodcocks
Pigeons
Snipes
Pheaſants
Hares
Partridges Tame Rabbits
ROOTS, &c.
Muſtard
Aſparagus
Rape
Kidney Beans
Radiſhes
Carrots
Turkeys
Capons
Pullets
Fowls
Cabbages
Savoys
Coleworts
'N 3
270
THE EXPERIENCED
Sprouts
Turnips
Parſnips
Broccoli, purple Tarragon
Potatoes
and white Mint
Onions
Cardoons
Burnet
Leeks
Beets
Tanſey
Shalots
Parſley
Thyme
Garlic
Chervil
Savoury
Rocombole
Endive
Marjoram Salfifie
Sorrel
Skirrets
Celery
Alſo may be had, Scorzonera
Chardbeets
Jeruſalem Arti-
Lettuce
Forced Radiſhes chokes
Creffes
Cucumbers
FRUIT.
Pears
Apples
Grapes
MARCH.
MEAT.
Beef
Veal
Pork
Mutton
Houſe-Lamb
POULTRY, &c.
'Turkeys
Fowls
Pigeons
Pullets
Chickens
Tame Rabbits
Capons
Ducklings
FISH.
Carp
Eels
Soles
'Tench
Mullets
Whitings
Turbot
Plaice
Crabs
Thornback Flounders
Craw fiſh
Skate
Lobſters
Prawns
ROOTS, &c.
Carrots
Broccoli
Muſtard
Turnips
Cardoons
Rape
Parſnips
Beets
Radiſhes
Jeruſalem Arti- Parſley
Tarragon
chokes
Fennel
Mint
ENGLISH HOUSEKEEPER.
271
Onions
Garlic
Shalots
Coleworts
Cabbage
Savoys
Spinage
Celery
Endive
Tanſey
Muſhrooms
Lettuces
Chives
Creffes
Burnet
Thyme
Winter Savoury
Pot Marjoram
Hyffop
Cucumbers
Kidney Beans
Pears
FRUIT.
Apples
Forced ſtrawberries
APRIL.
Carp
Chub
Tench
Trout
Craw fiſh
Smelts
Herrings
Crabs
Lobſters
Prawns
FISH.
Salmon
Turbot
Soles
Skate
Mullets
MEAT.
Mutton
Veal
POULTRY, &c.
Ducklings
Pigeons
Beef
Lamb
Pullets
Fowls
Chickens
Rabbits
Leverets
Coleworts
Sprouts
Broccoli
Spinage
Fennel
Parſley
Chervil
ROOTS, &c.
Young Onions
Lettuces
Celery
All ſorts of ſmall
Endive
Salad
Sorrel
Thymne
Burnet
All ſorts of Pot-
Tarragon
Herbs
Radiſhes
FRUIT.
Forced Cherries Apricots for Tarts
and
Apples
Pears
N 4
272
THE EXPERIENCED
MAY.
FISH.
Carp
Salmon
Lobſters
Tench
Soles
Craw fiſh
Eels
Turbot
Crabs
Trout
Herrings
Prawns
Chub
Smelts
MEAT.
Beef
Mutton Veal
Lamb
POULTRY, &c.
Pullets
Green Geeſe Rabbits
Fowls
Ducklings
Leverets
Chickens
Turkey Poults
ROOTS, &c.
Early Potatoes Balm
Savoury
Carrots
Mint
All other ſweet
Turnips
Purſlain
Herbs
Radiſhes
Fennel
Peas
Early Cabbages Lettuces,
Beans
Cauliflowers Creffes
Kidney Beans
Artichokes Muſtard
Aſparagus
Spinage
All ſorts of ſmall Tragopogon
Parſley
Salad Herbs Cucumbers, &c.
Sorrel
Thyme
FRUIT.
Pears
And Melons Goofeberries
Apples
Wită Green And Currants
Strawberries Apricots
for Tarts
Cherries
Beef
Mutton
JUNE.
Youn
MEAT.
Veal *
Buck Veniſon
Lambrecen
POULTRY, &c.
Ducklings
Wheat Ears
Fowls

C2: Course
Pheasante
Snow Ballis
Crou Fish
Moon Shin
in
Pony Felly
ne.
Cicklar
Imeltas
Pres.
Marbla
Veal
Fish Pond
Globen a Gold
; with
/
ENGLISH HOUSEKEEPER. 273
Pullets
Turkey Poults
Leverets
Chickens
Plovers
Rabbits
Green Geeſe
FISH.
Trout
Salinon
Herrings
Carp
Soles
Smelts
Tench
Turbot
Lobſters
Pike
Mullets
Craw fih
Eels
Mackarel
Prawns
ROOTS, &c.
Carrots
Aſparagus Rape
Turnips
Kidney Beans
Creſſes
Potatoes
Artichokes All other ſmall
Parſnips
Cucumbers
Salading
Radiſhes
Lettuces
Thyme
Onions
Spinage
All ſorts of Pot-
Beans
Parſley
Herbs
Peas
Purſlain
FRUIT.
Cherries
Apricots
Nectarines
Strawberries Apples
Grapes
Gooſeberries Pears
Melons,
Currants
Some Peaches
Pine Apples
Muſcadines
JULY.
Beef
Mutton
MEAT.
Veal
Buck Veniſon
Lamb.
POULTRY, &c.
Ducklings
Wheat Ears
Turkey Poults
Ducks
Leverets
Young Partridges Rabbits
Pheaſants
FISH.
Herrings
Skate
Pullets
Fowls
Chickens
Pigeons
Green Geeſe
Plovers.
Cod
N 5
274
THE EXPERIENCED
Haddocks
Mullets
Mackarel
Tench
Pike
Carrots
Turnips
Potatoes
Radiſhes
Onions
Garlic
Rocombole
Scorzonera
Salſifie
Muſhrooms
Cauliflowers
Soles
Thornback
Plaice
Salmon
Flounders
Carp
Eels
Prawns
Lobſters
Craw fiſh
ROOTS, &c.
Cabbages All ſorts of ſmall
Sprouts
Salad Herbs
Artichokes Mint
Celery
Balm
Endive
Thyme
Finocha
All other Pot-
Chervil
Herbs
Sorrel
Peas
Purſlain
Beans
Lettuces Kidney Beans
Creffes
FRUIT.
Nectarines
Strawberries
Plums
Raſpberries
Apricots
Melons
Gooſeberries
Pine Apples
Pears
Apples
Cherries
Peaches
AUGUST.
Beef
Mutton
MEAT:
Veal
Buck Veniſon
Lamb
POULTRY, &c.
Ducklings Pheaſants
Leverets
Wild Ducks
Rabbits
Wheat Ears
Pigeons
Plovers
Pullets
Fowls
Chickens
Green Geeſe
Turkey Poults
Cod
Haddocks
Flounders
FISH.
Mullets
Mackarel
Herrings
Eels
Lobſters
Craw fith
ENGLISH HOUSEKEEPER.
275
Plaice
Skate
Thornback
Pike
Carp
Prawns
Oyſters
Carrots
Turnips
Potatoes
Radiſhes
Onions
Garlic
Shalots
Scorzonera
Salgfie
Peas
Finocha
Parſley
Lettuces
All ſorts of ſweet
Salads
Thyme
Savoury
ROOTS, &c.
Beans
Kidney Beans
Muſhrooms
Artichokes
Cabbages
Cauliflowers
Sprouts
Beets
Celery
Endive
FRUIT.
Pears
Grapes
Figs
Filberts
Mulberries
Marjoram
All forts of ſmal?.
Herbs
Peaches
Nectarines
Plums
Cherries
Apples
Strawberries
Gooſeberries
Currants
Melons
Pine Apples
SEPTEMBER
Beef
Mutton
MEAT.
Veal
Pork
Lamb
Buck Veniſon
POULTRY, &c.
Chickens
Pullets
Ducks
Fowls
Hares
Pheafants
Rabbits
Geele
Turkeys
Teals
Pigeons
Larks
Partridges
Cod
Haddocks
Flounders
Plaice
Thornback
FISH.
Skate
Soles
Smelts
Salmon
Carp
Tench
Pike
Lobſters
Oyſters
N 6
276
THE EXPERIENCED
Carrots
Turnips
Potatoes
Shalots
Onions
Leeks
Garlic
Scorzonera
Salfifie
Peas
Beans
ROOTS, &c.
Kidney Beans
Mulirooms
Artichokes
Cabbages
Sprouts
Cauliflowers
Cardoons
Endive
Celery
Parſley
Finocha
Lettuces, and all
forts of ſmall
Salads
Chervil
Sorrel
Beets
Thyme, and all
forts of Soup
Herbs
Peaches
Plums
Apples
Pears
Grapes
FRUIT.
Walnuts
Filberts
Hazel Nuts
Medlars
Quinces
Lazaroles
Currants
Morello Cherries
Melons
Pine Apples
OCTOBER.
MEAT.
Beef
Mutton
Geeſe
Turkeys
Pigeons
Pullets
Fowls
Chickens
Larnb
Pork
Veal
Doe Veniſon
POULTRY, &c.
Rabbits
Larks
Wild Ducks Dotterels
Teals
Hares
Widgeons
Pheaſants
Woodcocks Partridges
Snipes
FISH.
Gudgeons
Salmon Trout
Pike
Lobſters
Carp
Cockles
Tench
Muſcles
Perch
Oyſters
Dorees
Holobert
Bearbet
Smelts
Brills
ENGLISH HOUSEKEEPER.
277
Cabbages
Sprouts
Cauliflowers
Artichokes
Carrots
Parſnips
Turnips
Potatoes
Skirrets
Salſifie
ROOTS, &e.
Scorzonera Chardbeets
Leeks
Corn Salads
Shalots
Lettuces
Garlic
All ſorts of young
Rocombole
Salad
Celery
Thyme
Endive
Savoury
Cardoons
All ſorts of Pot-
Chervil
Herbs
Finocha
FRUIT.
Quinces
Filberts
Black and white Hazel Nuts
Bullace
Walnuts
Apples
Peaches
Grapes
Figs
Medlars
Services
Pears
NOVEMBER
Beef
Mutton
Geeſe
Turkeys
Fowls
Chickens
Pullets
Pigeons
MEAT.
Veal
Doe Veniſon
Houſe-Lamb
POULTRY, &c.
Wild Ducks Dotterels
Teals
Hares
Widgeons Rabbits
Woodcocks Partridges
Snipes
Pheaſants
Larks
FISH,
Salmon Trout · Gudgeons
Smelts
Lobſters
Carp
Oyſters
Pike
Cockles
Tench
Muſcles
ROOTS, &c.
Rocombole Cardoons
Gurnets
Dorees
Holoberts
Bearbets
Salmon
Carrots
278
THE EXPERIENCED.
Turnips
Parſnips
Potatoes
Skirrets
Sallifie
Scorzonera
Onions
Leeks
Shalots
Jeruſalem Arti. Parſley
chokes
Creffes
Cabbages
Endive
Cauliflowers Chervil
Savoys
Lettuces
Sprouts
All ſorts of ſmall
Colewort
Salad Herbs
Spinage
Thyme, and other
Chardbeets
Pot-Herbs
FRUIT.
Cheſnuts
Medlars
Hazel Nuts Services
Walnuts
Grapes
Pears
Apples
Bullace
1
Codlings
DECEMBER,
MEAT.
Beef
Veal
Pork
Mutton
Houſe-Lamb Doe Veniſon
FISH.
Turbot
Smelts
Gudgeons
Gurnéts
Cod
Eels
Sturgeon
Cockles
Dorees
Soles
Muſcles
Holoberts Carp
Oyſters
Bearbets
POULTRY, &c.
Geeſe
Chickens
Wild Ducks
Turkeys
Hares
Teals
Pullets
Rabbits
Widgeons
Pigeons
Woodcocks Dotterels
Capons
Snipes
Partridges
Fowls
Larks
Pheaſants
ROOTS, &c.
Cabbages
Potatoes
Garlic
Savoys
Skirrets
Rocombole
Broccoli, purple Scorzonera Celery
and white Salſifie
Endive
ENGLISH HOUSEKEEPER.
279
+
Carrots
Leeks
Beets
Parſnips
Onions
Spinage
Turnips
Shalots
Parſley
Lettuces
Cardoons
Thyme
Creſſes
Forced Aſpara- All ſorts of Pota
All ſorts of ſmall gus
Herbs
Salads
FRUIT.
Apples
Services
Hazel Nuts
Pears
Cheſnuts
Grapes
Medlars
Walnuts
f
.
Directions for a GRAND TABLE.
JANUARY being a month when entertainments are
moſt uſed, and moſt wanted, for that motive I have
drawn
my dinner at that ſeaſon of the year, and hope it
will be of ſervice to my worthy friends; not that I have
the leaſt pretenſions to confine any lady to ſuch a particu-
lar number of diſhes, but to chooſe out of them what
number they pleaſe, being all in ſeaſon, and moſt of them
to be got without much difficulty; as I, from long expe-
rience, can tell what a troubleſome taſk it is to make a
bill of fare to be in propriety, and not to have two things
of the ſame kind ; and being deſirous of rendering it eafy
for the future, have made it my ſtudy to ſet out the din.
ner in as elegant a manner as lies in my power, and in the
modern taſte; but finding I could not expreſs myſelf to
beunderſtood by young houſekeepers in placing the diſhes
upon the table, obliged me to have two copper-plates, as
I am very unwilling to leave even the weakeſt capacity
in the dark, being my greateſt ſtudy to render my whole
work both plain and eaſy. As to French cooks, and old
experienced houſekeepers, they have no occafion for my
affiftance, it is not from them I look for any applauſe.
I have not engraved a copper-plate for a third courſe, or
a cold collation, for that generally conſiſts of things ex-
travagant: but I have endeavoured to ſet out a deflert of
280
THE EXPERIENCED, &c.
ſweetmeats, which the induſtrious houſekeeper may lay
up in ſummer, at a ſmall expenſe, and when added to
what little fruit is then in ſeaſon, will make a pretty ap-
pearance after the cloth is drawn, and be entertaining to
the company. Before you draw your cloth, have all your
ſweetmeats and fruit diſhed up in 'china diſhes or fruit
baſkets; and as many diſhes as you have in one courſe,
ſo many baſkets or plates your deffert muſt have; and as
my bill of fare is twenty-five to each courſe, ſo muſt your
deffert be of the fame number, and ſet out in the fame
manner, and as ice is very often plentiful at that time, it
will be eaſy to make five different ices for the middle,
either to be ſerved up on a frame or without, with four
plates of dried fruit round them, apricots, green gages,
grapes, and pears--the four outward corners, piſtachio
nuts, prunellas, oranges, and olives--the four ſquares,
nonpareils, pears, walnuts, and filberts--the two in the
centre, betwixt the top and bottom, cheſnuts, and Por-
tugal plums--for fix long diſhes, pine apples, French
plums, and the four brandy fruits, which are peaches,
nectarines, apricots, and cherries.
>
1
春
​3
1
INDEX.
176)
}
cold" }
212
221
84
52
53
168
}
222
Page)
Page
ACID for Punch
Beef Bouille
83
243
Ale to mull
Heart Mock Hare
87
227
Almonds to burn
Olive to make
86
Almond Icing for
Porcupine flat Ribs,
85
Bride Cakes
194
to eat
217
Amulet to make
of Aſparagus
Round to force
212
Angelica to candy 1791
Rump to ſtew
84
a ſecond way
Apple Sauce
43
Steaks to broil
Floating Ifand 188
52
Tarts
106
a good way!
Apricots to dry !
178 to fry,
Marmalade
to dreſs a
164
Paſte
common way
1731
to preſerve
to hang a Surlain
Aſparagus to boil
to roaſt
57
Artichokes to boil
Tea :
571
227
Bottomis, to
to pickle
224
dreſs with eggs
211 Biſcuits common, to make 201
Bottoms to
Drop
211
boil white
Lemon
Bottoms to dry 263
Spaniſh
200
to pickle
Sponge
Bacon, a Gammon to roaſt 82 Blanc-mange
143
to falt
223
143
third
Bances French
119
way
Barbadoes Jumballs
200 Brandy Cherry
245
Beans French, to boil
Orange
245
to keep
Raſpberry
245
a ſecond way.
262 Brawn Mock
Windfor to boili
Bread French
203
Beef á-la-mode
111485
to make white 203
Briſket á-la-royale 86
Broccoli to boil
57
and Eggs
to collar flat Ribs
ta force inſide Surloin 83 Browning for made dihes 60
Bullace Cheeſe
171
inſide of Surloin
83 Butter to clarify
to dreſs
36
it Fricando
53
Cabbage to boil
Heart larded
.87
Cakes Apricot to make
Bath
201
201
201
258
a fecond way
a
143
58
261
220
58
211
220
i
}
85
Fairy
to haſh
188
5.6
176.
Cou
198
282
INDEX.
another way
} 246
to ragoo
a
1
196
188
Egg
a
}
Pagel
Page
Cakes Bride
193 Catchup Walnut
without Butter
199
Cream
198 Cauliflower tó boil
57
Currant clear
174 Celery to fry
209
Currant -
199
208
Lemon
196 to ſtew
209
Lemon a fecond way 196 Cardoons to fry
208
Orange
to ſtew
208
Good Plum
194
Cheeſe Cakes Almond
Little Plum
195
Bread 189
White Plum
195
Citron 189
Pruffian
199
Common
190
Queen
198
Curd
189
Ratafia
196
Rice
189
Ratafia ſecond way 197
Bullace 171
Rice
196
191
Common Seed 198 Cheeſe Ramequin 213
Rich Seed
195
Sloe
171
Shrewſbury. 197 to ſtew
208
ſecond
way
197 to ftew with
Violet
208
175
light Wigs
Calf's Heart roaſted
205 Cherry Brandy
245
Head Haſh
63 to dry
175
to dreſs
641
175
to collar
65, 218 Chicken Broth to make
227
to grill
65
47
Mock Turtle
92
62
to fricafee
Surpriſe
to roaft
48
Feet to fricafee 200 in favoury Jelly 206
Candy Angelica
179 Water to make
227
Ginger
177
artificial
· Lemon, Orange Peel 180 or Palates to few
91
Caps black to make 150 Chocolate to make 230
150 Chops to falt
223
Carp to ftew
21 Cockles to ftew.
29
to ftew white
19 Cod's Head and
to dreſs the beſt way 19 Shoulders to dreſs
15
Sauces
24, 25
a ſecond
way
16
Catchup to keep ſeven Cód ſalt to dreſs
Years
Codlings to dreſs like
Mum
16
246 Salt Fish
Muſhroom
247 Cod's Sounds to dreſs
Walnut
246 like little Turkeys
17
ſecond way
61
to boil
to force
a ſecond way
92
64
C2
green to make
}
} 247
16
INDEX.
283
219
} 218
}
266
Page
Page
- Cod's Sounds to dreſs 17 Cucumbers with Eggs 104
Collar Beef
221 Currant Clear Cake 174
Flat Ribs of Beef 220 Drops
179
Calf's Head
65, 218 Green to bottle 265
Eels
341 to dry in bunches 178
Mackarel
32
Black Rob 172
a Breaſt of Mutton 219 Cuſtard Alaiond
186
a Pig
219
Beeſt
188
Swine's Face
Common
187
Breaſt of Veal?
Lemon
187
67, 218
to eat hot
Orange
187
Breaſt of Veal Damſons to Bottle 263
to eat cold
a ſecond way
263
Collops Scotch brown
71 to preſerve whole 263
French way
71
to dry
177
Cowſlip Mead
241 Deſert Iſland to make 146
Cracknells
2001 of ſpun Sugar 139
Cranberries to bottle 264 Directions for ſetting
Craw Fiſh in favoury Jelly 207
279
out a grand Table
in Jelly
207 Dittil Cordial Water
Cream Cheeſe
186 Elder Flower Water 267
Burnt
184
Hephnatic Water 266
Chocolate
181 Lavender Water 267
Clotted
182 Milk Water
Hartſhorn
183 Pennyroyal Water 267
Ice
182 Peppermint
King William's 185 Roſe Water
Lemon
Spirits of Wine 268
Lemon with Peel 184 Drops Peppermint
179
Orange
Lemon
178
Piſtachio
178
Pompadour 185 Raſpberry
179
Raſpberry
184 Currant
179
Ribband
183 Ducks á-la-braiſe
94
Snow and
185 á-la-mode
94
Spaniſh
to boil with
Steeple with
Onion Sauce
43
Wine Sours
wild to haſh
56
Теа
185 wild to roaſt
49
Crumpets Orange
tame to roaſt
44
to make
190
to ſtew
93
Tea
204
to ftew with
Cucumbers to ſtew
94
20
266
267
183
1841
181
another way
182
}
} 183
}
}
2 12
green Peas
284
INDEX.
55
134
common
118
Ar-}
42
93
Page Fowls to force
91
Dumplings Apple to make 134
to haſh
Barm
1341
large to roaſt
47
Damfon
Fritters Apple to make
118
Raſpberry 133
118
Sparrow 134
clary
118
Eels to boil
28 Plum with Rice 119
to broil
28 Raſpberry
to collar
34 Tanſey
119
to pitchcock
28
Water
119
to roaſt
22 Fruit in Jelly
144
Eggs to dreſs with Ar- Giblets to ſtew
42
21 I
tichoke bottoms
Ginger to candy
-177
and Broccoli
211 Good Green to make
144
Cheeſe to make
191 Gofers to make
I 20
to fricafee
211 Goofe to boil
Sauce to make 47
to marinate
and Spinage to dreſs 211 Stubble to roaſt 43
to poach with Toaits 210 Green to roaſt
42
Elder Rob
172 Gooſeberries to bottle 264
Fiſh Pond to make 142
a ſecond way
264
to caveach
371
Paſte
174
to preſerve
38 Grapes to keep
265
to itew a good way
23 Gravy to draw
Flounders to boil, and
to make
28
4
all kinds of flat Fiſh Green Gages to dry 176
to ſtew
23 Gruel Barley to make 229
Flowers artificial
138
Grout
229
Flummery to make
141 Sago
229
Colouring for
141
Water
230
Cribbage Cards 149 Haddocks to broil
26
Green
143
26
eggs and bacon in 548 Ham to boil
51
Green Melon in 1441
to roaſt
82
Solomon's
to falt
Temple in
1491
to ſmoke
223
Yellow
143 Hare Florentine
Oatmeal
to Haſh
Forcemeat for Breaſt
66
to jug
of Veal Porcupine
tö roaſt
51
for Hare Florendine 100
to ſtew
99
Fowls á-lá-braiſe
90 Hodge Dodge
to boil
46 Herrico by way of Soup 103
to dreſs cold
551
of Muttou or Lamb 103
1
a ſecond way
222
}
ICO
1491
56
99
}
IOO
INDEX.
285
Page
80
to boil
a fecond way
22
155
a ſecond way
a ſecond way
1411
207
Page
Herrigo Neck of Mutton 104 Lamb's Leg boiled and
.
Herrings to bake
"}
25
Loin fried
241 a quarter of forced 80
to fry
241
Stones fricaſeed 81
Jam Apricot to make 155 Lampreys to pot
35
Black Currant 156
35
Green Gooſeberry 156
to roaſt
Red Raſpberry 155
to ſtew
23
White Raſpberry
155 Larks to roaſt
50
Strawberry
Lemonade to make
242
Icing for Tarts
106
243
106
a third way
243
Almond for Bride Cake 194 Lemon Drops
178
Sugar for Bride Cake 194
Pickle
59
Jelly Calf's Foot to make 139 Peel to candy
180
Savoury for cold Meat 140 Loaf Drunken to make
191
Colouring for
Oyſter
29
Craw fiſh in Savoury
Prince's
,191
Birds in Savoury 2071 Royal
,191
Chickers in Savoury 206 Lobſters to boil
30
Black Currant to
make
154
Red Currant
1541
Patties to gar-
White Currant
154
niſh Fiſh
Filh Pond ini
142
Gilded Fiſh in
1451
Sauce
Fruit in
144
Pie
113
Hartſhorn to make 154 Macaroni with Parme-
a fecond way
1411
ſan Cheeſe » dreſs
Hen and Chickens in
145 Macaroons
200
Heo's Neit
142 Mackarel to boil
24
Floating Iſland in 147|Malt Liquor to Refine,
240
147 Marmalade Apricot to
Rocky Inand in
147
make
Moon and Stars in
Orange
163
Pigeons in Savoury 2061
Quince
164
Smelts in Savoury 207
Tranſparent 163
Tranſparent Pudding 145 Mead Cowſlip to make 241
Moonſhine
147
Sack
241
Orange
153
Walnut
242
Lamb's Bits to dreſs 2051
Midcalf to dreſs
74
Pur-
Mince Pie without Meat
80 Muck Brawn to make
}
to roaſt
to itew
30
30
}
to pot
30
36
21
} 207
a ſecond way
} 164
148
III
tenances to direris }
220
286
INDEX.
Page
to ſtew
II
59
Pagel
Mock Turtle
61 Mutton boiled called
a ſecond way
62
Hen and
76
Moonſhine to make
147)
Chickens
Moor Game to pot 217
boiled Onion
Muſcles to ſtew
Sauce
77
29
Muſhroom Loaves
210 ſurpriſed
76
to keep to eat } 262
Steaks to broil
53
like freſh ones
Obfervations on boil.
another way
262 ing and roaſting Beef
Powder to make
39
2471 Mutton, Veal, and
to ragoo
210
Lamb
209
on Cakes
192
another way 209
on Creams, Cuſtards,
181
to pickle
258 &c.
to pickle brown
259 on Decorations for
to fricaſee
105
a table
135
Mulled Ale
227
on Diſtilling
265
Wine
226
on dreſſing Fiſh
a ſecond way 227 on drying and candying 173
Mutton a Bafque to make 79 on Made Diſhes
a Breaſt to collar 219 on Pies and Pafte
105
to grill
77 on Poffets, Gruels, &c. 224
Broth to make 228 on potting and collaring 213
541
on roafting wild and
40
to herrico
103 tame Fowls
Hodge Podge 103 on roafting Pig,
Kebob'd to make 77
40
Hare, &c.
78 on Pickling
249
Leg of, to eat
on Preſerving
like venifon
781
on Puddings
to dreſs called
on Wines, catchups, &c. 230
Oxford John
79
on Soups
2241
on keeping Garden-
to ſplit and
Onion Sauce
77
Orange Brandy to maké 245
to dreſs to eat
Chips to candy
like Veniſon
Jelly to make
153
Neck to herrico 75, 103 Juice
243
to make
Marmalade 163
French
76
Peel to candy
Steaks of Ox Palates to fricando 88
Shoulder boiled
a ſecond
way
88
777
Celery Sauce
to ftew
87
to haſh
Leg to force
152
122
I
to ſalt
} 261
}
177
75
180
INDEX
287
to fry
Lobſter to gar-
}
2
}
179
151
another way
104
179
121
Page
Page
Oyſter Sauce to make 45 Patties to fry
117
29
to pickle
niſh Fiſh
31
30
to ſtew
291
Fine
117
loaves
29
Fried
116
to ſcollop
29 Savoury
116
to ftew, and all
Sweet
117
kinds of ſhell 28 Peaches to dry
Fiſh
Pears to ſtew
Ozyat to make
242 Peas green to boil
58
a fecond
way 242 to keep
261
Panada ſavoury
212
261
ſweet
230
to ftew
Pancakes Batter
121
with Lettuce
210
Clary
121 Peppermint Drops
Cream
121 Perch to fry
27
Fine
121 in Water Sokey 27
Pink coloured 122 Pheaſants to roaſt
48
Tanſey
122 Pickle Indian to make 260
Wafer
in imitation of Bamboo 260
Parſnips to boil
581 Artichokes
258
Partridges to hath
Barberries
254
in Panes
Red Beet Root
256
Red Cabbage
257
to a 2
a ſecond
way 257
S
991
white Cabbage 257
to roaſt
48 Cauliflowers
256
Paste for deſſert Baſkets
138
257
for Covers
138 Cockles
34
Codlings
251
or Obelisk
Cucumbers
249
Apricot to make
250
Cold for dith Pies 1151
in Slices
250
Red and white
Elder Buds
256
Currants
Elder Shoots
256
for Cuftards
1151
Grapes
257
for a Gooſe Pie
Kidney Beans
251
Gooſeberry
1741
Mangoes
250
Criſp for Tarts
105
Mackarel
32
Light for Tarts
106 Muſhrooms
258
Raſpberry
173
Naſturtium Berries
255
Pafty a Veniſon
Onions
259
Patties cominon to make 1171 Oyfters
31
55
98
to itew
98
fiteword way}
a ſecond way
a Chinefel Temple}
1391
173
a ſecond way
} 574
1071
II2
288
INDEX.
to falt
}
38
ا س دب
eat fühe Veni:}
Pagel
Pag
Pickle Oyſters another way 32 Pork to pickle
224
Parſley
255
223
Pork
2241
Steaks to broil
53
Radiſh Pods
255 Poſſet Ale to make 226
Salmon Newcaſtle
Almond
225
31
way
Brandy
225
Samphire
252
Lemon
225
Shrimps
Orange
225
Smelts or Sparlings 34
Sack
225
Walnuts black
252
Wine
226
a fecond way
253 Potatoes to ſcallop 209
Green
254
Pot Beef to
213
Olive colour
253
White
253
fon
214
Pig's Chop to falt
223
all kindsof ſmall
to barbacue
81
Birds
217
to dreſs in imitation
Char
81
34
of Lamb
Eels
35
Feet and Ears to
Ham with Chickens 216
2041
ragoo
Hare
216
to ſouſe
Lampreys
35
Pettitoes to dreſs
42
Lobſters
36
to roaſt
Moor Game
38, 217
Pigeons artificial
92
Ox Cheek
214.
491
Pigeons
217
with Bacon
97
Salmon
33
in Rice
33
Shrimps
to compote
95
Smelts or Sparlings 33
to fricando
971 Tongues
215
in a Hole
Woodcocks
216
to fricafee
Veal
215
Jugged
97
Marble Veal
215
to roaſt
500
Veniſon
214
in favoury Jelly 206 Preſerve Apricots
168
to tranſmogrify : 961
green
159
Pike to boil with a Pud.
Barberries in
19
166
; ding in the Belly
Bunches
Pikelets to make
203
for Tarts 167
Pirpins to ftew whole
172
Bullace Cheeſe 171
Plaice to ſtew
23
Cherries in Brandy. 245
Pork to barbacue
82 Morello Cherries 166
Chine to ſtuff
82
222
40
to boil
a ſecond way
to broil
90
96
36
95
981
}
OOOO
INDEX.
279
à ſecond way
} 158
} 150
124
}
1601
a ſecond way
287
Pagel
Page
Preſerve Codlings to
Puddings Bread
126
keep all the Year
126
Cucumbers
157
Calf's Feet
125
Currants red in
Little Citron
129
Bunches
Green Codling
130
Currants white
Boiled Cuſtard
123
157
in Bunches
Gooſeberry 133
Black Currant Rob 172
Hanover
135
Currants for Tarts 157 Herb
133
Damſons
1671 Hunting
123
Elder Rob 172
Lemon
I 24
Grapes in Brandy 158
a ſecond way
Green-gage Plums 161
a third way 124
Green Gooſeberries 159 Marrow
130
Red Gooſeberries 165
a ſecond way 131
Gooſeberries in
a third way
130
imitation of
Boiled Milk
132
Hops
Orange
125
Lemons
1701
125
in Jelly
170 Nice
I 26
Magnum Bonum
Plain
127
167
Plums
Quaking
132
Oranges
170
a ſecond way 132
carved
169
Rice common 130
with Marmalade 171
boiled
126
Peaches
ground
125
Golden Pippins
128
Kentiſh Pippins
Sago another way 129
Pine Apples
164 Sippet
Quinces whole 169 Tanſey with
128
in quarters 169
Almonds
Red Raſpberries .166 baked
129
White ditto 166
boiled
128
Sloe Cheeſe 172 with ground Rice 129
Sprigs green
Tranſparent 127
Strawberries whole 165
a ſecond way 145
Wine Sours
Vermicelli
128
Walnuts black
*161
White in Skins
izi
green
Yam
133
white 162
Yorkſhire under meat 1 32
Puddings Almond 123 Puffs Almond
202
Apple
123
Chocolate
Apricot
1271
Curd
190
O
168
158
158
red Sago
127
}
і во
168
162
202
2
280
INDEX.
202
ILI
40
11ο
}
JIO
2 (
I IZ
21
43
280
Page,
Page
Puffs German
120 Salmon to boil crimp 19
Lemon
to pot
33
Pies Beef Steak
109)
a ſecond way
33
Bride
113
rolled
18
Calf's Head
110 Sauce Apple, for Gooſe 43
Codling
Bread for roaſt
Chicken a ſavoury
Turkey
Eel
113
for Cod's Head
Egg and Bacon
and Shoulders
15
to eat Cold
Celery
77
French
107
Egg for falt Cod
17
Hare
108
roaſt Fowls 47
Herb for Lent
II2 Lobſter
Hottentot
another way
Lobſter
113
for Green Goofe
43
Mince
IIQ
Stubble Gooſe
without Meat
III for moſt ſorts of Fiſh 26
Olive
115
Onion
44
Rook
for boiled Gooſe 42
Salmon
109
Oyſter for boiled
Thatched Houſe
45
Turkey
109
Veal ſavoury
a ſecond way
45
Sweet
for roaſted Pig
41
Veniſon
II2
a ſecond way
41
Yorkſhire Gooſe
107 for Salmon
18
Giblet
Shrimp
16,
Quince Marmalade
1641 white for Fiſh
preſerved wbole 1691
for Fowls
47
Rabbits to boil
50
for boiled
67
Florentine
101
Breaſt of Veal
fricaſee brown 102 Sauſages to fry
white 102 Scate or Ray to boil 25
to roaſt
50 Scotch Collops brown
71
ſurpriſed
101
white
70.
Raſpberry Brandy 245
French way 71
Cream
184)
to warm 54
Red Jam
155 Sheep Rumps and Kidneys 78
White Jam
155 Sherbet to make
244
Paſte
173
a ſecond way 244
Drops
179
way
244
Ray or Scate to boil 25 Shrimps to ſtew
30
Ruffs and Rees to roaſt 48 Shrub Almond
245
Sago to make with Milk 2291 Currant
24,5
的​以​竹山​以​28件​ppt289
1141
}
115)
114
114
20
}
2 II
a third
INDEX.
281
Page
84
84
21
261
a fecond way
}
22
31
white 73
to ragoo
Page
Smeits or Sparlings to fry 27 Stew Rump of Beef
Snipes to roaſt
49 Rump a ſecond way
Snow Balls to make
1921
Tench
a Diſh of
150 Turkey brown
89
Soles to caveach
371 with Celery, Sauce 88
to fry
26 Strawberry Jam to make 155
to marinate
to preſerve whole 195
Salmagundi to make 204/Stum to make
239
205 Stuffing for a marinate
93
Soup Almond to make 4 Gooſe
à-là. Reine
Sturgeon to drefs
Common Peas
7) to pickle
Craw Fiſh
10 Sugar to boil candy height 180
Gravy with yellow Peas 8 to ſpin Gold colour 137
Green Peas
7
Silver colour 137
without Meat 9 Spun, a Deſſert of 139
White Peas
Sweetbreads à-là-daube
72
Hare
3
to fricaſee brown 73
Onion
6)
Brown Onion
6
forced
72
White Onion
6
73
Ox Cheek
4 Syllabubs Lemon to make 151
Partridge
151
Peas for Lent
8!
Solid
152
Portable for Travellers i
under the Cow 152
Rich Vermicelli
3
Whip
Tranſparent
2 Teal to roalt
49
White
9. Tench to ſtew
21
Spinage to ſtew
57 Toaſt fried to make
192
Sprats to bake
25 Tongue to boil
54
Stew Cheeſe with light?
to ſalt
208)
223
Wigs
Trifle to make
Palates or Chickens
91 Tripe ſouſed
Carp
19 Trout to fry
27
Ducks
93 Turbot to boil
18
and Green Peas
Hare
99
44
Oyſter and all ſorts ?
à-la-Daube hot
28
89
of Shell Fish
cold
90
Partridge
to haſh
55
99 to roaſt
Pears
151
fouſed
Peas,
1041 ftewed and Ce. ?
with Lettuces
10
a fecond way
152
light}
186
222
9.Turkey Sauces Oy ter}
୨8/
a ſecond way
46
221
}
88
lery Sauce
2101
282
INDEX.
IO2
Turtle to define toolb: }
II
228
a ſecond way
200
a
a ſecond way
a ſecond way
another way
Page
Page
Turkey ftewed brown 89 Web, Gold, to ſpin
137
Whet before Dinner
weight
Whey, Cream of Tartar
228
about 3olb. weight 14
Scurvy Graſs
artificial to make 621 Wine
228
forcemeat for ditto 63 Whitings to broil
26
Mock to dreſs 61
26
a ſecond way
62 Wigs light, to make
To make artificial Flowers 138 Wine, Balm
238
Veal a Breaſt to boil 67 Blackberry
234
to collar 67, 218 Birch
236
to porcupine
66
236
to ragoo
66 Clary
238
a Fillet bombarded 691
Cowſlip
237
to ragoo
741
237
to ſtew
73
Red Currant
235
to 'fricando
69
235
to haſh
541
Elder Flower 238
to diſguiſe a Leg 741
Raiſin
233
to mince
541
Givger
233
to à-là-Royale a Neck 68 *Pearl Gooſeberry 233
Neck of, Cutlets
Gooſeberries a fe-
Olives
234
70
70 Lemon, to drink
Veniſon Party
like Citron Water
231
53
231
Haurich roasted 52 Orange
231
Vinegar, Elder Flower
232
Gooſeberry
way
232
Sugar
248
Acid Raiſin to cure 238
Tarragon
247 Smyrna Raiſin
232
Violet Cakes
175
Raifin another
way 233
Wafers to make
Raſpberry
235
Pancakes
Sycamore
236
Water Imperial
Walnut
237
Barley
228|Woodcock to haſh
55
Web, Silver, to ſpin 1371
49
68)
cond way
}
a ſecond way
II2
to harh
a ſecond way
a ſecond way
248
248
a third
202
I21
238)
to roaſt
H. Mozley, Printer, Gainsborough.
Cookery Raffald,
3:33
Elizabeth
Speraat
1903
1
1
1
Cooltery flaffald, Elizabeth
37883
Trang
Special
1808
Ra


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