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THE

FRUGAL HOUSEWIFE:

O R,

Complete Woman Cook,

WHEREIN

The Art of dressing all Sorts of VIA NDS,ivith Cleanliness, Decency, and Elegance,

IS EXPLAINED IN

Five Hundred approved RECEIPTS,'™

GRAVIES,	PASTRIES,
SAUCES,	PIES,
ROASTING,	TARTS,
BOILI NG,	CAKES,
FRYING,	PUDDINGS,
BROILING,	SYLLABUBS,
STEWS,	CREAMS,
HASHES,	FLUMMERY,
SOUPS,	JELI 1ES,
FRICASEES,	JAMS, AND
RAGOUTS,	CUSTARDS,
OGETHER WITH THE BEST METHO
POTTING, fl DRYING,
COLLARIN®, I CANDYIHG,
PRESERVING, J,	PICKLING,

AND MAKING DOMESTIC WINES,

TO WHICH ARE ADDED,

VARIOUS BILLS OF FARE,

And a proper Arrangement of Dinners, tvjo Courses, fQr every Month in, the Tear.

BY SUSANNAH CARTER. OF CLERKENWELL, LONDON.

PHILADELPHIA-. Printed for MATH EW CAREY, No, 1 1 8, High Sreet.

1802.

TO THE READER.

I

N this revifed and corrected Edition of The FRUGAL HOUSEWIFE, feveral confuta- ble improvements have been made, which will be obvious upon a perufal. — It was alfo fuggefted to the author, that, as the chief excellence of all Cookery confifts in a perfect acquaintance with the making of Gravies and Sauces, it would be proper to place thefe Chapters at the beginningof the Volume, and to prefix a Number to each; whereby, when the young Cook confults any Re- ceipt me may want, fhe will not only be informed what fauce ihe is to ferve it up with, but will be referred to the Number and Page where that Sauce may be found.

Alphabetical INDEX.

GRAVIES and SAUCES. Ge?ieml Dire ft ions for

Page Anchovy Sauce 19

Apple Sauce 17

Bread Sauce 18

Butter to melt 16

Butter to burn 16

Ccl"r. Sauce. 16

Celery Sauce, brown 16 Egg Sauce 17

Eflence of Ham 14

Filh Sauce 19

Gravy to draw 1 3

Gravy, white 1 3

Gravy wifhout Meat 13 Gravy for a Turkey ?

or Fowl 3 ^

Gravy, to makeMut- 1

ton eat like Venifon J ^ Gravy, for a Fowl, 1

when you have no I 14

Meat J

Gravy forfifh Lobftfr Sauce Lemon Sauce Mint Sauce Mulhroom Sauce for *1

roamed or boiled J Onion Sauce Oyfter Sauce Pap Sauce Parfley Sauce Parfley Sauce, when no

Sauce, a (landing one

Page 5<

OF ROASTING.

'4

18

17

lb l6

17 l8

18 l8

Parfiey can be got J !

Shallot Sauce Shrimp Sauce Sauce, a pretty one for

boiled Fowls Sauce for Fifh Pies Sauce for fweet Pies Sauce forfavoury Pies Sauce for roaft Meat

17 16

n

l5

Beef

Cod's Head Duck, Tame Duck, Wild Eels Fowls

Fowls with Chefnuts Fowls the German way Goofe

Goofe with green Sauce Hare Lamb Larks Mutton

Mutton, Venifon Mutton, Breaftof, ") with Force-meat J Ortolans Partridges Pheafants

Pig

Pigeons Pike Plover Pork

Pork, Chine of, fluffed

Quails

Rabbits

Rabbits, Hare Fafhion

Ruffs and Reefs

Snipes

Teal

Tu rkey

Turkey with Chefnuts

Tongue and Udder

Veal

Venifon

Wigeons

Woodcocks

20

27 24. 27 *8 24 2*

2>

24

25 23 21

27 20

20

' 21

27 26 26 22

25

28 22

27

22

26 24

24

27 26 26 24 25 21 21

23

2 6 26

INDEX.

OF BOILING.

Artichokes Page 39

Afparagus

Beans, French

Beans, Broad

Beef

Brocoli

Cabbage

Calf* Head

Carp

Carrots

Chickens

Cod

Cod's Head

Crin , Cod

Caulifl jwer

Ducks

Eels

Flounders

Fowls

Goofe

Ham

Lamb

Mackerel

Mutton

Neat's Tongus

Partridges

Parfnips

Peas, Green

Pheafants

Pigeons

Pike

Plaice

Pork, Leg of

Pork, Pickled

Potatoes

Rabbits

Rabbits with onions

Salmon

Scale

Snipes

Soals

Spinach

Sprouts

Sturgeon

Tench

39 40 40 29 40 4' 30 36 42

32 34

34 34 40

3i 37 35 3l 31 30 3° 37 29 3° 33 42

4r 33 32

37 35 29 29 42 32 32 36 35 3Z 35 4* 41 35 31

Turbot

Turkey

Turnips

Turtle

Veal

Venifon

Woodcocks

■Page 33

31

42

37 30 31 32

OF FRYING.

Artichoke Bottoms 50 Beef Coll< ps 45

BeefStcaks 43

Calf's Liver and Bacon 46

Carp	46
Celery	5°
Cauliflowers	5°
Eels	48
Eggs as round as Balls	46
Flat Fifh	48
Herrings	48
Lamb, Loin of	44
Lamprics	49
Mutton Cutlets	45
Onions	5°
Oy Iters	49
Parfley	5°
Potatoes	5°
Saufages with Apples	43
Scotch Collops	4:
Small Fifh	47
Tench	47
Tripe	43
Trout	48
Veal Cutlets	45
Veal, Cold	44
Sweetbreads and kidney	s 46
BROILING.
Beef Steaks	51
Chickens	J5l
Cod	52
Cod's Sounds	52
Eels	53
Eels Spitcfecockcd	53
Haddocks	52
Herrings	53
Eggs	2S

I N D E X.

Mackerel Mutton Chops	Page f2
Pigeons Pork Chops Salmon Whitings	5* 52

STEWING.

Beef 54

Beef Collops 55

Beef Gobbets 54

BeefSteaks ec

Breaft of Veal 54

Brifket of Beef 54

Cabbage 62

Carp or Tench 59

Chickens 58

Cod 60

Cucumbers 61

Ducks 59

Eels 60

Eggs and Spinach 61

Fowl or Turkey 57

Gibiets 59

Hare 57

Hare to Jug 57

Knuckle of Veal 5 6

Lettuce and Peafe 61

Mufcles or Oyfters 60

Mufn rooms 62

Mutton Chops 56 Neck or Leg of Mutton 57

Neck of Veal 50

Ox Palates 55

O) iters or Mufcles 60

Parfnips 61

Peafe with Lettuce 61

Pears 62

Pig 56

Pigeons 58

Pigeons to Jug 58

Spinach and Eggs 61

Tench or Carp 59

Turkey or Fowl 57

Veal in general ^

Wild Fowl 59

H AS HE S. Beef Page 6$

Brain Cakes 64

Calf's Head, brown "\ (-

or white J ^

Fowls 65

Hare 65

Lamb's Head and Pluck 63 Mutton 63

Mock Turtle 65

Veal, to mince 64

SOUPS.

Afparagus Soup 7 1

Brown Portable Soup 6 8

Brown Soup 7 r

Eel Soup 71

Craw-fifh Soup 71

Green Peafe Soup 67

Gravy Soup 66

Giblet Soup 66

Peafe Soup 66

OyfterSoup 71

Onion Soup 72

Rice Soup 73

Soup Meagre 73

Soup Lorain 69 Sorrel Soup with Eggs 7 o

Turnip Soup 73

Vermicelli Soup 69

White Soup 72

White Portable Soup 67

F RICA SEES. Artichoke Bottoms 80

Calf's Head 75

Calf's Feet 75

Chickens, white 77

Chickens, brown 78

Cod 78

Eggs, white or brown 80 Flounders 78

Hare # 77

Lamb, brown or white 7^ Lamb (tones and 1 ■*

Sweetbread* / *

INDEX

Mu^rooms Page

Neat's Tongue

Ox Palates

Pig's Eats

Pig's Pettitoes

Pigeons

Plaice

Rabbits, white t

Rabbits, brown .

vSoals

Sweetbreads

Tench, white or brown

Tripe

74- 74 76 7<*

78 78

77 77

R A G O U T S.

A rich Ragout 83

Ragouts for madeDiihes 83 Beet, called Beef-a la- 7 ^

mode 3

Breaft of Veal Eggs

Hog's Feet and Eirs Leg of Mutton Keck of Veal Oyfters Snipes burgeon Veal Sweetbreads

PASTRY. Parte for Tarts 84

Puff Parte 84

Pifte for raifed Pies 85

Tafte forVenifon Pafties 8 c

Parte for Cuftards Pafte royal / tichoke Pie / .pie Pie tattalia Pie Calf's Head Pie Carp Pie Chicken Pie < herry Pie Kel Pie Egg Pie >lgunder Fkr

}

Goofeberry Pie Page 90 Hare Pie Se,

Hen P ie 87

Lamb Pie 86

Lamb Pie with Currants 86 Lamb-ftones and

Sweet bread Pie Lamprey Pie Lumber Pie Minced Pie Mutton Pie Neat's Tongue Pie OyfterPie Pear Pie Pigeon Pie Plumb Pie Potatoe Pie Shrewfbury Pie Sweet Chicken Pie Trout Pie Turkey Pie Venifon Pie Veal Pie Umble Pie

25

*5

90

90

87

88 88

87 90

89

88 89

88

90

85

88 86 88 89 90

87

90 90 86 87 89 87 88 86

85

TARTS.

Almond Tarts 9 s

Apricot Tarts 91

Apple Tarts 9'

Iceing for Tarts 92

Lemon Tarts 91

Lemon Puffs 92

Orange Tarts 9 '

Orange Puffs 92

Pear Tarts 91

CAKES.

Rich Cakes 93

Spanifh Cake 94

Portugal Cake 94

Dutch Cakes 94

Shrewfbury Cakes 94

Marlborough Cakes 9 J

Queen Cakes 95

Uxbridge Cakes 95

A Pound Cake 95 0 iry -1

INDEX.

Almond Cake Page 96 Saffron Cakes 96

Orange Cakes 96

Common Bifcuits 96

Whigs 97

Buns 97

Maccaroons 97

Fritters 97

Pancakes 98

Cheefe-cakes Cheefe-cakcs without

Rennet Pot a toe or Lemon '»

Cheefe-cakes J

J 98

PUDDINGS.

A plain boiled Pudding 99 Li:, ht Pudding 99

Quaking Pudding 100

Bifcuit Pudding 100

Piumb Pudding, boiled 100 Tunbridge Pudding ico Cuftnrd Pudding 10©

Hunting Pudding 101

Suet Pudding, boiled 101 Steak Pudding 101

Potatoe Pudding, boiled 101 Almond Puddingboiledioi RicePudding, boiled 102 Prune or Damfon 1

Pudding ) I02

Apple Pudding 102

Baked Pudding 102

Bread Pudding, baked 102 Millet Pudding 102

Marrow Pudding 103

Rice Pudding 103

Poor Man's Pudding 103 Orange Pudding 103

Carrot Pudding 104

Quince, Apricot, or] white Pear Plumb I 104 Pudding J

Italian Pudding 104

£pple Pudding, baked 104

Norfolk Dumplings P. 104.

Hard Dumplings 105

Apple Dumplings 105

SYLLABUBS, CREAMS

AND FLUMMERY.

A fine Syllabub 10 £

Whipt Syllabub 105

A fine Cream 160

Lemon Cream 1 50

Rafberry Cream 16©

Whipt Cream i©6

A Trifle 106

flummery 106

Oatmeal Flummery 107

JELLIES, JAMS AND CUSTARDS.

Calf's Feet Jelly 107

Harts Horn Jelly 108

Currant Jelly 108

Rafberry Jam 101

Cuftards 109

Cuftards boiled 109

Almond Cuftards 109

Rice Cuftards 109

POTTING.

Beef no

Chars 1 1 o>

Eels 1 1 o

Fowls no

Lampreys 110

Pigeons 110

Trout 1 to

Venifon no

COLLARING.

Beef no

Breaft of Veal 1 n

Breaft of Mutton 1 1 1

Eels j 1 1

Pork iix

PRESERVING.

Angelica, to candy j % $

INDEX.

Apricots, to preferve	"3	Raifin Wine	120
Apricots, Green	114	Rafberry Wine	120
Beans, French all the \		Morel ia Wine	1 20
year. J	1 1 2	Elder Wine	121
Bull ace	1 12	Cowflip Wine	1 21
Cherries	1 14	Mead	I£I
Cherries, to dry-	11 S	Balm Wine	I 21
Currants, to preferve	1 1 5	Birch Wine	122
Damfons, to preferve	1 12	Orange W7ine	122
Goofebcrries	JI3	Apricot Wine	122
Marmalade, to make	IJ3	Dam fan Wine	122
Mulberries, to preferve	'T3	Sage Wine	123
Peaches, to dry	**3	Quince W7ine	123
Peaches, to preferve	,l3	Lemon Wine	I23
Peas, till Chrilhnas	1 ! 2	Barley Wine	124
Plumbs 112,	114	Plumb Wine	124
Rafberries	US	Palermo Wine	j 24
		Clary Wine	124
PICKLING.		Orange Wine, with ?
Afparagus	Il6	Raifins J	124
Barberries	II7	Fronrigniac	125
Bear.s, French	Il8	Erj^Hfli Champaign	125
Cabbage	Il8	Saragofla, or Sack	12S
Cucumbers	11S	Mountain Wine	126
Mangoes or Melons	.16	Cherry Brandy-	126
Mum rooms	n7	Shrub	126
Naftertion Buds, or")	116	Ivliik Punch	J26
Seed J	To recover Wine	126
Onions	118	To fine Wine	I27
Radim Pots	117	To clear Wine	127
Samphire	118	Arrangement of a""]
Walnuts	119	Dinner, or Sup- )> per Table J	128
MADE WINES.		Bills of Fare 129,	i3°>
Goofeb;rry Wine	119	131* I32-
Currant Wine	120

A BILL OF FARE.

FOR EVERT MONTH IN THE TEAR.

JANUARY.— Dinner: beef foup, made of brifke* of beef; and the beef ferved up in the dilh. Turkey and chine roafted, with gravy and onion fauee; minced pies. Or, achbone of beef boiled, and carrots and fa- vors, with melted butter ; ham and fowls roafted, with rich gravy; tarts. Or, vermicelli foup; tore quarter of lamb and fallad in feafon ; frefh falmon, a fufficient quantity boiled, with fmelts fried, and lobfter fauce ; minced pies. — Supper: chickens fricafeed ; wild ducks with rich gravy fauce; piece of fturgeon or brawn, and minced pies. Or, a hare with a pudding in the belly, and a ftrong gravy and claret fauce ; hen turkey boiled with oyfter fauce and onion fauce ; brawn or minced pies.

FEBRUARY — Dinner : chine or faddle of mutton roafted, with pickles ; calf's head broiled and grilled, garnifhed with broiled flices of bacon, and with brains maihed with pariley and butter, fait, pepper, and a little vinegar; the tongue flit and laid upon the brains ; a boiled pudding. Or, hawi and fowls roafted, with gravy fauce; leg of Iamb boiled, with fpinach. Or, I piece of frefh falmon, with lobfter fauce, and garniihed with fried fmelts and flounders; chickens roafted and afpa- ragus, with gravy and plain butter. — Supper : Scotch collops; ducklings, with rich gravy ; minced pies. Or fried foals, with fhrimp fauce ; fore quarter of lamb roafted, with mint fauce; dilh of tarts and cuftards.

MARCH— Din ner : roaft beef, and horfe radiib to garnim fhejftpfc ; falt-filh with egg fauce, and potatoes i> -'ips> with melted butter; peafe foup. Or, nam

and fowls roafted ; marrow puddings. Or, leg of mut- ton boiled, with turnips and caper fauce ; cod boiled> with oyfter fauce, and garniihed with horf* radiih ; a bread pudding. — Supper: Scollop or fried oyftcrs ; leg of lamb, with fpinach ; tarts and fruit. Or,fricafee of cocks-combs, lamb-ftoHes, and fweetbreads ; pigeon pie, and marrow pudding.

APRIL. — Dinner : ham and chickens roafted, with gravy fauce ; a piece of boiled beef, with carrots and

A Bill of Fart for every Month in the Tear.

greens. A roafted {boulder of veal fluffed, and melted butter; a leg of pork boiled, and peafe pudding. Or, a difh of fifh (as in feafon) ; roaft beef gamifhed with borfe radifh, and plumb pudding. — Suppkr: fricafee of lamb-ftones and fweet breads, or fucking rabbits, roafted pigeons and afparagus. Or, boiled fowls and bacon, or pickled pork, with greens and butter melted ; a bakfd plumb pudding or tarts.

MAY. — Dinner : beeffoup, with herbs well boiled ; fillet of veal well (luffed and roafted : a bam boiled. Or, rump of beef fahed and boiled, uith a fummer cab- bage : frefh falmon boiltd, and fried fmelts to garnifh the difh, wirh lobfter or fhrimp fauce. Or, faddle of mntton roamed, with a fpring failad, and a difh of ftfn. Supper: ducklings, roafted with gravy fauce; Scotch collops, with mum rooms, &c. tarts. Or, green goofe with gr?vy fauce ; collared eels, tarts.

JUNE. — Dinner : leg of grafs lamb boiled, with capers, carrots, and turnips ; moulder or neck of veni- fon roafted, with rich gravy and claret fauce. Or, faddle of grafs lamb roafted, with mint fauce and turnips; turbot boiled, with fhrimp and anchovy fauce ; a quaking pudding. Or, a haunch of venifon roafted, with rich gra*y and claret fauce: tarts. — Supper: fricafee of young rabbits, roaft fowls and grav\ fauce : goofeberry tarts. Or, mackerel boiled, with plain butter and mack- erel herbs : leg of lamb boiled and fpinach.

JULY. — Dinner: green goofe with gravy fauce : neck of veal boiled, with bacon and greens. Or, roafted pig, with proper fauce of gravy and brains pretty well ieafoned : mackerel boiled, with melted butter and herbs; gref n peafe. Or, mackerel boiled, >' :')-; melted butter and herbs : fore quarter of lamb, with fWJnd of cor«* lettuce, &c. — Supper: chickens roafted with gravy or egg fauce: lohfters or prawns; green goofe. Or, ftewed carp : ducklings, with gravy fauce, and peafe.

AUGUST. — Dinner : ham and fowls roafted, with gravy fauce : beans. Or, neck of venifon, with gravy and claret fauce; frefh falmon, with lobfter fauce : ap- ple pie, hot and buttered. Or, beef a-la-mode : green peafe : haddock boiled, and fried fcals or flounders to garnifh the diih. — Supper : white fricafee of chickens : green peafe : ducks roafted, with gravy fauce. Or,

A Bill of Fare for every Month in the Tear.

chickens or pigeons roafted, with afparagus : artichokes, with melted butter.

SEPTEMBER — Dinneh : green peafe foup; bread of veal roafted : boiled plain pudding. Or, leg of lamb boiled, with turnips, fpinach, and caper fauce : goofe roafted, with gravy, muftard, and apple fauce : and pigeon pie. — Supper : boiled pullets, with oyfter fauce, greens and bacon; di(h of fried foals. Or, a leveret, with gravy fauce; apple pie.

OCTOBER.— Dinner : cod's head, with ftuimp and oyfter fauce ; knuckle of veal and bacon, and greens. Or, leg of mutton boiled, with turnips and caper fauce ; Scotch collops ; frefti falmon boiled, with Jhrimp and anchovy fauce. Or, calf's head dreffed turtle famion ; roaft beef, with horfe radilh ; beef foup. — Supper: wild ducks, with gravy fauce; fcolloped oyfters; minced pies. Or, fried fmeks, with anchovy fauce ; boiled fowl, with oyfter fauce ; minced pies or tarts.

NOVEMBER. — Dinner: a roafted goofe, with gravy *and apple fauce, and muftard ; cod's head, with oyfter fauce ; minced pies. Or, roaft tongue and udder ; roaft fowls, and pigeon pie. — Supper: ftewed carp, calf's head hafhed; minced pies.

DECEMBER.— -Dinner: bam and fowls roafted with greens and gravy fauce ; gravy foup ; frefh falmon, garnifhed with whiting or rrout fried, and with anchovy fauce. Or, cod's head, with fhrimp and oyfter fauce; roaft beef, garnifrted with horfe radim ; and plumb pud- ing boiled. Or, roaft beef, with horfe radiih, marrow pudding, and Scotch collops. — Supper : brawn; pullets boiled, and oyfter fauce; minced pies. Or, broiled chicken*, irh mufhrooms; a hare or wild ducks, with rich gravy fauce j minced pies.

THE

FRUGAL HOUSEWIFE.

c

OF GRAVIES AND SAUCES.

No. I. To draw Gravy t

UT a piece of beef into thin flices, and fry them brown in a ftew-pan, with two or three onions, and two or three lean dices of bacon ; then pour to it a- ladle offtrong broth, rubbing the brown from the pan very clean ; add to it more ftrong broth, claret, white wine, anchovy, and a faggot of fweet herbs ; feafon it, and ftew it very well. Strain it off, and keep it for ufe.

No. 2. To make White Gravy.

Take part of a knuckle of veal, or the word part of a neck of veal, boil about a pound of this in a quart of water, an onion, fome whole pepper, fix cloves, a little fait, a bunch of fweet herbs, and half a" nutmeg fliced ; let them boil an hour, then (train off the liquor, and keep it for ufe.

No. 3. AGraiy nuhhoutMtat,

Take aglafsof fmal! beer, a glafs of water, an onion cut fnvall, fome pepper and fait, and a little lemon peel, grated, a clove or two, a fpoonful of mufhroom liquor; put it into a faucepan, and fetit on the fire, that it may Kielt ; then dredge in fome flour, and ftir it well till the froth finks, and it will be brown; put in fome fliced onion. B

H OF G R A VIES.

then put your mixture to the brown butter, and give it a boil Ufa

No. 4. Gravy for a Turkey «ir Fowl.

Take a pound of lean beef, cut and hack it, then flour it well, put a piece of butter as big as a hen's egg into a (re* pan ; when it is melted, put in your beef, \ty it on all fides a little brown, then pour in three pints uf boiling water, and a bundle of fweet herbs, two or three blades of mace, three or four cloves, twelve whole pepper-corns, a iittle bit of carrot, a little cruft of bread toafted brown ; cover it clofe, and let it boil till there is about a pint or lefs, then feafon it with fait, and ftrain it ofE

No. 5. Gravy to make Mutton eat like Venifn.

Take* a woodcock or fnipe, that is ftale (the ftaler the better), pick it, cut it in two, and hack it with a knife ; put it into a (lew pan, with as much gravy as you fhall want, and let it fimmer for half an hour ; then ftrain the gravy for ufe. This will give the mutton fo true a flavour of game, that no one can tell it from venifon. No. 6. Gravy for a Fo<wl, ixhcnyou have no Meat ready.

Take the neck, liver, and gizzard, boil them in half a pint of water, with a little piece of bread toafted brown; a little pepper and fait, and a little bit of thyme. Let them boil till mere is about a quarter of a pint; then pour in half a glafs oi red wine, boil it and ftrain it ; then bruife the lil 5r well in, and ftrain it again ; thicken it with a lit- tle piece of butter rolled in flour, and it will be very good. No. 7. To make ajlrong Fijh Gravy.

Take two or three eels, or any fiih you have, fkin or fcale them, gut them and warn them from grit, cut them into little pieces, put them into a faucepan, cover them with water, a little cruft of bread toafted brown, a blade or two of mace, fome whole pepper, a few fweet herbs, and a little bit of lemon peel. Let it boil rill it is rich and good, then have ready a piece of butter, according to vour gravy ^if a pint, as big as a walnut. Melt it in the faucepan, {hake in a little dour, and tofs it about till it is brown, and then ftra'n in the gravy to it. Let it boil Wk few minutes, and it will bo good.

No. 8. To make Eff nee ofHiim.

Take off the fat of a ham, and cut the lean in fliers, beat them well, and lay them in the bottom of a fauces- pan, vwth flices of carrots, parfnips, and onions 3 cover

OF SAUCES. ic

your pan and fet it over a gentle fire; let the m flew till th y begin to ftick, then fprinlde on a little flour, and rum tfiem ; moiften them with broth and veal gravy. Seafon them with three or four mufhrooms, as many truffles, a whole leek, fome parfley, and half a dozen cloves; or, inftead of a leek, a clove of garlick. Putin fome crumbs of bread, and let them fimmer over the fire for three Quarters of an hour ; ftrain the liquor, and (ct it afide for tiff-. Any pork or ham that is well cured will anfwer the purpofc.

No. q. To make a ft an ding Sauce.

Take a quart of claret or white wine, put it in a glazed j.>r, with the juice of two lemons, five large anchovies, fome Jamaica pepper, whole, fome diced ginger, fome mace, a few cloves, a little lemon-peel, horfe-radifh, fliced, fome fweet herbs, fix (ballots, two fpoonfuls of capers, and thtir liquor, put all thefe in a linen bag, and put it into the wine, Hop it clofe, and fet the veffel in a kettle of water, for an hour, and fet it in a warm place. — A fpoonfu! or two of this liquor is good in any iauce.

No. 10. To make Sauce for rcaftcd Meat.

T.^.ke an anchovy, waih it very clean, and put to it a gtafs of red wine, a little ftrong broth or gravy, fome r.utrpeg, one fhallot, Hired, and the juice of a Seville orange ; {few thefe together a little, and pour it to the gravy that runs from your meat.

No, ii. To make Sauce for Javourj Fics.

Take fome gravy, fome anchovy, a bunch of fweet herbs, an onion, and a little mulhroom liquor ; boil it a little, and thicken it with burnt buttei ; then add a little claret, open your pie, and put it in. This ferves for mutt»r., lan;b, vea), or beef pies.

No. 12. To make Sauce for afveet Pie.

Take fome white wine, a little lemon juice, or ver- juice, and fome fugar; boil ir, then beat two eggs, and mix them well together ; then open your_pie, and put it in. This may be u fed for veal or lamb pits. *

No. 13. To make Sauce for hijh Pies.

Take claret, white vune and vinegar; oyfter liquor, anchovies, and drawh butter j when the pies are baked, pour it iii with a funnel.

i6 OF SAUCES.

No. 14. To melt Butter thick.

Your faucepan mull be well tinned, and very clean. Juft raoflten the bottom with as fmall a quantity of water as poffible, not above a fpoonful to half a pound of butter. You may or may not daft the butter with flour: it is better not to flour it. Cut the butter in fllces, and put it into the pan a little before the water becomes hot. As it melts, keep the pan fhaking cne way frequently ; and when it is all melted, let it boil up, and it will be fmooth, fine, and thick.

No. 1 c. To hum Butter.

Put two ounces of butter over a flow fire, in a (lew-pan or faucepan, without water. When the butter is melted, dufl on a little flour, and keep it (lining till it grows thick and brown. H No. 1 6. To make Mufhroom Sauce for white Fowls.

Take a pint of mulhrooms, wafh and pick them very clean, and put them into a faucepan, with a little fait, jume nutmeg, a blade of mace, a pint of cream, and a good piece of butter, rolled in flour. Boil thefe all toge- ther, and keep flirring them ; then pour your fauce into the difh, and g.-unilh with lemon.

No. 17. Mufhroom Sauce for white Fowls boiled.

Take half a pint of cream, and a quarter of a pound of butter, (fir them together, one way, till it is thick ; then add a fpoonful of mufhroom pickle, pickled mulhrooms, or frelh, if you have them. Garniih only with le- mon.

No. 18. To make Celery Sauce, for roafled or boiled Fowls, Turkies, Partridges, and other Game.

Take a large buneh of celery, vvafli and pare it very clean, cut it into little thin bits, and boilitfoftly in a little water till it is tender ; then add a little beaten mace, fome nutmeg, pepper and fait, thickened with a good piece of butter rolled in flour ; then boil it up and pour it in the diih.

No. 19. To make brown CeUry Sauce.

Stew the" celery as above, then add mace, nutmeg, pepper, u*lt. a piece of butter rolled in flour, with a glafs of red v&ne, a fpoonful of catfop, and half a pint of t g!"ayy; boil all thefe together, and pour into the diih. Gainifh with lemon.

OF SAUCES. 17

No. 20. mTo make Egg Sauce for rcafled Chick ns. ft'ielr your butter thick and fine, chop two or three hard-boiled eggs fine, put them into a bafon, pour the butter over them, and have good gravy in the dilh. No. 2 1 . Shallot Sauce for roajled Fowls. Take five or fix (ballots, peel and cut final!, put them into a faucepan, with two fpoonfuls of white wine, two iof water, and two of vinegar; give them a boii up, and pour them into the difh, wirh a little pepper and fair. Fowls laid on water-crcffes are very good without any other fauce.

No. 2 2. Shallot Sauce for. a Scrag of Mutton. Take two fpoonfuls of the liquor the mutton is boiled in, two fpoonfuls of vinegar, two or three fhallots cut fine, with a little fait ; put it into a faucepan, with a piece of butter as big as a walnut, rolled in a little flour; Ain't together, and give it aboil. For thofe who love fhallots, it is the prettieft fauce that can be made to a fcrag of mutton.

No. 23. To make Lemon Sauce for boiled Fowls. Take a lemon, pare off the rind, then cut it into fiices, cut itfmall, and take all the kernels out ; bruife the liver with two or three fpoonfuls of good gravy, then melt fume butter, mix all together, give them a boil, and cut in a little lemon-peel, very fnall.

No. 24. A pretty Sauce for a nvild Fowl. Take the liver of the fowl, bruife it with a little of the liquor, cut a little lemon-peel fine, melt fome good but- ter, and mix the liver by degrees ; give it a boil, and pour it into the difh.

No, 25. To make Onion Sauce, Boil fome large onions in a good deal of water, till they are very tender; put them into a cullender, and when drained, pafs them through it with a fpoon ; put them into a c'ean faucepan, with a good piece of butter, a little fait, and a gill of cream ; Stir them over the fire till they are of a good thicknefs.

No. 26. To make AppU Sauce. Take as many boiling apples as you chooje, peel them 2nd take out all the cores ; put them in a faucepan with a lircle water, a few clove.-,, and a blade of mace ; fim- mei them till quite foft. Then (train off all the water, and beat them up with a little brown fugar and butter. B 2

18 OF SAUCES.

No. 26. Bread or Pap-fauce. Tatte a pint of water, put in a good piece of crumb of bread, a blade of mace, and a little whole pepper ; boil it for eight or ten minutes, and then pour the water off; take out the fpice, and beat up the bread with a little butter.

No. 2S. Mint Sauce. Take young mint, pick and wafli it clean ; then fhred it fine, put it into a fmall bafon, fprinkle it well with fugar, and pour in vinegar to vour palate. No. 29. Parfly Sauce. Tie parfley up in a bunch, and boil it till foft ;ihred it fine, afndmix it with melted butter.

Ko. 30. To make parfley Sauce in Winter, ivhen there is no Parfley to be got. Take a little parfley- feed, tie it up in a clean rag, and boil it for ten minutes in a faucepan ; then take out the feeds, and let the water cool a little. Take as much of the liquor as you want, dredge in a little flour, and then put in your butter and melt it. Shred a little boiled fpi- nach, and put it in alfo ; and pour it into a boat. No. 31. To make Lobfi'.r Sauce. Take a lobder, bruife the body and fpawn that is in the infide very fine, with the back of a fpoon ; mince the meat of the tail and claws very fmall, melt yourbutter of a good thicknefs, pat in the bruifed part; and fhake it well together; then put in the minced meat, with a litrlc nutmeg grated, and a fpoonful of whiieuine; let it juft boil up, and pour it into boats, or over your ufh. No. 32. ¥0 make Shrimp Sauce. Put half a pint of mrimps, clean picked, into a gill of good gravy; let it boil with a lump of butter rolled in flour, and a fpoonful of red wine.

No. 3 j. To make Oyjier Sm.ee. Take a pint of oyfters that are tofcrabfe large, put them into a faucepan with their own HquoF, a bktdeof maee, a little whole pepper, and a bit of lemon-peeJ ; let them flew over the fire till the oyficrs are plump; pour all into a clean pan, and wafli them carJulh one by one, out of the liquor ; ftrain about a gill of the liquor through a fine fieve, and the fame quantity of good gravy, cut naif a pound of frefh butter in pieces, roll up fome in flour, and then put in all your cyfters ; fet it over the

OF RO ASTI N G. ,9

fire, (hake it round often rill it boils, and add a fpoonful of white wine; let it juft boil, and pour it into your bafon or boat. — Many people add an anchovy, which greatly enriches the fauce.

No. 34. To rtake Anchovy Sauce, Strip an anchovy, bruife it very line, put it into half a pint of gravy, a quarter of a pound of butter roiled in noiir, a fpoonful of red wine, and a tea fpoontul of cat- fup ; boil all together, till it is properly thick, and fer\e it up. — Add a little lemon juice, if you pleafe. No. 35. To make a good Fijh Sauce. Take half a pint of water, two anchovies fpiif, a clove, a bit of mace, a little lemon-peel, a few pepper corns, and a large fpoonful of red wine; I oil all together, till your anchovy is diflblved; then ftrain it off", and thicken it with butter rolled in flour. This is the beft fauce for flcaie, maids, or thornback.

N. B. For other particular Sauces , fee the Receipts fo different djhes.

CHAP II. O F RO ASTI N G.

General Rules to be obferved in Roafling.

Your fire mull be made in proportion to the piece yon are to drefs ; that is, if it be a little1 or thin piece, make a fmall brilk fire, that it may be done quick and nice; but if a large joint, obferve to lay a good fire to cake, and let it be always clear at the bottom. Allowing a quarter of an hour for every pound of meat at a fleady fire, your expectations will hardly ever fail, from a firloin of beef to a fmall joint : Neverthelefs, 1 (hall mention fome few obfervations as to Beef, Mutton, Lamb, Veal, Pork, &c.

& BUTCHERS

20 OF ROASTING.

BUTCHERS' MEAT.

To roaft Beef.

If it be a (jrfoia or chump, butter a piece of wri'ing- pape., and fatten on the back of your n 'mail

ikewers, and lay it dc'wQ to a fcaking nre, at a cliitance. As Fdon as \ our me,at is warm, dufl on '--me flour, and bafte it with butter; then fprinkle feme fair, and, at times, b3tle it with what comes from it. About a quarter of an hour before you nke if Dp, remove the pap€r, duft on a little flour and bane ir with a piece of butter, that it may go to table uith a good f.-oth. Gar- nifh your difh vvith fcraped hoife-radilh, and ferve it up with potatoes, brocoii, French beans, cauliflower, or celery.

To roaft Mutton.

If a chine, or faddie of mutton, let the (kin be raifed, and then fkeu ered en again ; this will prevent it from fcorching, and make it eat meliow : a quarter of an hour before you take it up, take off the fkin, dull on f nne flour, bafte it with I utter, and fprinkie on a little fair. As the chine, faddie, and leg, are the larger! joints, they require a irronger fire than the fhoulder, neck, or loin. Garnifh it with fcraped horfe-radifh ; and ferve it up with potatoes, brocoii, French brans, cauliflower, water- crefTes, horfe-radifh, pickled cabbage, and other pickles.

Serve up a moulder of mutton with onion fauce. — See the Sauce Articles, No, 2y

To roafi Mutton Venifon Fajhion.

Take a hind quarter of fat Mutton, and cut the leg like a haunch; lay it in a pan with the backiideofit down.; pour a bottle of red wine over it, and let ir lie twenty-four ho*urs ; then fpit it and bade it with the fame liquor and butter all the time it is roafting, at a good quick fire, and two hours and an half will do it. Have a little good gravy in a boat, and currant jelly in another. — See No. i or No. 5 — A good fat neck of mutton eats finely done thus.

A Shoulder or Leg of Mutton fluffed.

Stuff a leg of mutton with mutton fuet, fait, pepper, nutmeg, grated bread, and yelks of eggs ; then ftkk it all over with cloves, and roalf. it ; when it is about half done, cut off feme of the under-lide of the flelhy end ia

OF ROASTING. 21

little bits; put thofe into a pipkin with a pint of oyfters, liquor and all, a little fait and mace, and half a pint of hot water ; flew them till half the liquor is wafted, then put in a piece of butter rolled in flour, (hake all together, and when the mutton is enough, take it up; pour the fauce over it, and fend it to table.

To roaft a Breaft of Mutton ivitb Forced M<- at.

A breaft of mutton dreffed thus is very good; the forced-meat muft be put under the (kin at the end, and then the fkin pinned down with thorns; before you dredge it, w'afn it over with a bunch of feathers dipped in eggs, Garnifh with lemon, and put good gravy in the dim. — The forced-meat may be the fame as in the laft receipt. To roaft a Tongue, or Udder.

Parboil it firft, then roaft it : ftick eight or ten cloves about it; bafte it with butter, and fend it up with gravy and fweet fauce. An udder eats very well clone the fame way.

To roaft Lam b.

Lay it down to a clear good fire that will want little ftirring ; then bafte it with butter, and fprinkle on a little fait and parfley fhrei fine. Send it up to table with a nice fallad, mint fauce, green peas, French beans, or cauliflower. — See Sauce, No. 28.

To roaft Veal.

When you roaft the loin or fillet, paper the udder of the fillet, to preferve the fat, and the back of the loin to prevent it from fcorching; lay the meat at firfl fomedift- ance'from the fire, that it mar foak ; bafte it well with butter, then duft on a little flour. When it has foaked fome time, then draw it near the fire: and a litile before you take it up, bafte it again. Moft people choofe to ftufF a fillet. The breaft you muft roaft with the caul on, and the fweetbrcad lkewercd on the back-fide. When it is near enough, take oft' the caul, and bafte it with butter. It is proper to have a toaft nicely baked, and laid in the difti with a loin of veal. Garni in with lemon and bar- berries.

The (luffing of a fillet of veal is made in the fnllow- *no- manner: take about a pound of grated bread, halt a pound of fuef, fome.,. par/ley, fh red fine, thyme, marjo- ram, or favory, which >ou like beft, a little grated nut-

22 OF RCA STING.

meg, lemon-peel, pepper and fair, and ljiix thefe well together, with whites and yelks of eggs. To ro.ift Pork.

Pork requires more doing than any other meat ; and it is belt to fprinkle it with a little fait the nigh, before you ufe it (except on the rind, which mull never be faked), and hang it up ; by that means it will take off the faint, fickly tafte.

When you road a chine of pork, 'ay it down to a good fire, and at a proper diftance, that ic may be well foaked.

A fpare-rib is to be roalted with a fire that is not too ftrong, but clear; when you lay it down, duft on fome flour, and bafte it with butter: a quarter of an hour be- fore you take it up, fhred fome fage fmall; bafte your pork, ftrew on your fage, duft on a little flour, and fprinkle a little fak before you take it up.

A loin muff be cut on the {kin in fmall (freaks, and hen balk-d, but put no fl ur on, which would make the fkin blifter: Be careful that it is jointed before you lay it down to the fire.

A leg of pork is often roafled with fage and onion, fhred fine, with a little pepper and fait, and ftuffed at the knuckle: with gravy in the dilli: But a better way is this: parboil it firft, and take off the {kin j lay it down to a good clear fire bafte it with butter, then fhred fome fage fine, and mix it with pepper, fak, nutmeg, and bread crumbs; (lew this over it whilft it is roafting : Bafte it again with butter, juft before you take it up, that it may be of a fine brown, and have a nice froth : fend up fome good gravy in the difh, and ferve it up with apple fauce and potatoes. — SeeSai.ce, No. 26. To Stuff a Chine oj Beef.

Make a ftumng of the fat leaf of pork, parfley, thyme, fage, eggs, and the crumbs of bread; feafon it with pepper, fait, (ballots, and nutmeg, and fluff it thick ; then roait it gently, and when it is about a quarter roafted, cut the fkin in Hips. Serve it up with apple fauce, as in the foregoing receipt.

To rcaji a Pig.

Spit your pig, aud lay it dou n to a clear firr, keptgood at both ends: Put into the belly a feu fage leaves, a lmle pepper and fait, a fmall cruit of bread, and a bit cf bu-t-

OF ROASTING. 23

ter ; then few up the belly: flour it all over very well, and do fo till the eyes begin to {tart. When you find the Ikin is tight and crifp, and the eyes are dropped, put two plates into the dripping pan, to fave what gravy comes from it : put a quarter of a pound of butter into a clean coarfe cloth, and rub it all over till the flour is taken quite olF; then take it up into your dim, take the fage, &c. out of the belly, and chop it fmall ; cut off the head, open it, and take out the brains, which chop, and put the fage and brains in half a pint of good gravy, with a piece of butter roiled in flour ; then cut your pig down and lay it flat in the difh ; cut off the two ears, and lay one upon each ftioulder ; take off the under jaw, cut it in two, and lay one upon each fide ; put the head between the (boulders ; pour the gravy out of the plates into your fauce, and then into the dim ; fend it up to the table gar* niihed with lemon, and, if you pieafe, pap fauce in a boat. Sec Sauce y No. 27.

GAME AND POULTRY.

To roafl Ven:fon.

After the haunch of venifon is fpitted, take a piece of butter, and rub all over the fat, duft on a little flour, and fprinkle a little fait: then take a (heet of writing paper, butter it well, and lay over the fat part ; put two (heets over that, and tie the paper on with fmall twine : Keep it well balled, and let there be a good foaking fire. If a large haunch, it will take near three hours to do it. Five minutes before you fend it to the table, take off the paper, duft it over with a little flour, and bafte it with butter; let it go up with a good froth; put no gravy in the difh, but fend it in one boat, and currant jelly, melted, in another.

I'd roaji a Hare,

Cafe and trr.fs your hare, and then make a pudding thus : A quarter -of a pound of beef fuct, minced fine; as much breadcrumbs; the liver chopped fine ; parfley and lemon peel, chopped fine, feafoned with pepper, fait, and nutmeg. Moiftenit with aneog, and put it into the hare; few up the belly, and la) it do^-n to a good fire. Let your dripping pan be very clean, put into it a quart ©f milk, and iix ounces of butter, and bafte it with this

m.

24. OF ROASTING.

till the whole is ufed ; about five minutes before you take it up, dull on a little flour, and bafte with frefh butter, that it may go to table with a good froth. Put a little gravy in the difh, and the reft in a boat ; Garnifti yoar difh with lemon. See Gravy, No. 1, or No. 4. To roufl Rabbits.

Bafte them with good butter, and dredge them with a little flour. Half an hour will do them, at a very quick clear fire ; and if they are very fmall, twenty minutes will do them. Take the livers, with a little bunch of parfley, and boil them, and then chop them very fine, together. Melt fome good butter, and put half the liver and parfley into the butter; pour it into the dilh, and garnifh the difh with the other half. Let the rabbits be done of a fine light brown.

To roaft a Rabbit ', Hare Fafliion.

Lard a rabbit with bacon, put a pudding in its belly, and roaft it as you do a hare, and it eats very well. Send it up with gravy fauce. See Gravy, No. 1 , or No. 4. To roaji a Turkey, Goofe, Duck, Fouul, &c.

When you roaft a turkey, goofe, fowl, or chicken, lay them down to a good fire. Singe them clean with white paper, bafte them with butter, and duft on fome flour. As to time, a large turkey will take an hour and twenty minutes ; a middling one a full hour; a full grown goofe, if young, an hcur; a large fowl, three quarters of an hour ; a middling one half an hour; and a fmall chick- en, twenty minutes ; but this depends entirely on the goodnefsof your fire.

When your fowls are thoroughly plump, and the fmoke oraws from the breaft to the fire, you may be fure that they are very near done. Then bafte them with butter; duft on 2 very little flour, and as foon as they have a good froth, fervethem up.

Gce(e and ducks are commonly feafoned with onions, fage, and a little pepper and fait.

A turkey, when roafted, is generally fluffed in the craw, with forced meat or the following ftuiiing ; Take a pound of veal, as much grated bread, half a pound of fuet, cut and beat very fine, a little parfley, with a fmall matter of thyme, or favory, two cloves, half a nutmeg, grated, a tea fpooniulof (hred lemon-peei, a little pepper and fait, and the yelks of two eggs.

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OF ROASTING.. 25

Sauce for a turkey. Good gravy in a boat ; and either bread, onion, or oyfter fauce, in a bafon.— See Gravy, No. 1, andNo. 4. — Sauce, No. 25, No. 27. and No. 33.

<SW<r for a goofe. A litle good gravy in a boar, • -,pple fauce in a baton, and muftard. — See Sauce, No. 26.

Sauce for a duck. A little gravy in the dim,' and oni- ons, in a tea-cup. — See Gravy, No. j, or No. 4.

Sauce for fowls. Parfley and butter ; or gravy in the dilh, and either bread fauce, oyfter fuice, or egg fauce, in a bafon. — See a variety of other Sauces for Poultry^ among the Sauce Articles, Chap. I.

A fowl or 1 nrhy roajled with Chcfnuis.

Road a quarterofa hundred of chefnuts, and peel them;, fave out eight or ten, the reft bruife in a mortar, with the liver of a fowl, a quarter of a pound of ham, well pound- ed, and fweet herbs and parfley, chopped fine : Seafon it with mace, nutmeg, pepper, and fait : mix all thefe to- gether, and put them into the belly of your fowl : Spit it, : d tie the neck and vent clofe. For fauce, take the reft of the chefnuts, cut them in pieces, and put them into a" ftroig gravy, with a glafs of white wine: 1 hicken with a piece oi butter rolled in flour. Pour the fauce in the dim, and «arnim with orange and water-credos. To roajl a green Go'Je with preYn Sauce.

Roaft your goofe nicely ; in the* mean time, make your fauce thus : take half a pint of the juice of forrel, a fpoon- ful of white wine, a little grated nutmeg, and fome grated bread ; boil this over a gentle fire, and fweeten it with pounded fugar, to your tafte ; let your goofe have a good froth on it before you take it up; put fome good itrong gravy in the dilh, and the fame in a boat. Gainith with lemon.

The German way ofdnjfiv? Fowls.

Take a turkey or fowl, duff the bread wjrth what force- meal you like, fill the body with roaft ed chefnuts, peeled, and lay it down to roaft: take half a pint of good gravy, with a little piece of butter rolled in flour; boil thefe to- gether with fome fmall turnips and faufages cut in dices., and fried or boiled. GamiOi with chefnuts.

Nate, You may drefs ducks the fame way. To rcaji Pigeons.

Take a little pepper and fait, a fmall piece of butter and fome parfley cut fmall; mix thefe together, put them C

26 OF ROASTING.

into the bellies of your pigeons, tying the neck ends tight ; take another firing, fallen one end of it to their legs and rumps, and the other to the mantle piece. Keep them conflantly turning round, and bafte them with butter. When they are done, take them up, lay them in a dim, and they will fwim with gravy.

Wild Duchy Wigeonsy or Teal.

Wild fowl in general are liked rather under done: and if your fire is very good and brifk, a duck or wigeon will be done in a quarter of an hour; for as foon as they are well hot through, they begin to lofe their gravy, and if not drawn off will eat hard. A teal is done in little mora than ten minutes.

To roaft Woodcocks or Snipes.

Spit them on a fmall bird fpit; flour them, and bafte them with butter : have ready a flice of bread toafted brown, which lay in a dim, and fet it under your birds, for the trail to drop on. When they arc enough, take them up, and lay them on the toaft ; put fome good gravy in the dilh, ami fome melted butter in a cup. Garnifh with orange or lemon.

To roaft Quails.

Trufs them, and fluff their bellies with beef fuet and fweet herbs, Hired very fine, and fcafoned with a little fpice : When they grow warm, bafte them with fait and water, then dredge them, and bafte them with butter. For fauce, diffolve an anchovy in good gravy, with two or three fhallcts, fhred very fine, and the juice of a Seville orange ; difh them up in this fauce, and garnifn your difh with fried bread crumbs and lemon ; fend them to tabic as hot as poffible.

To roaft Theafants.

Take a brace of pheafants, lard them with fmall lards of bacon : butter a white piece of paper, and put over the breads, and about ten minutes before they are done take off the paper; flour and bade them with nice butter, that they may go to table with a fine froth : Put good gravy in the difh, and bread fauce, as for partridges, in a boat; garnifh your dim with lemon. — S?e Sauce, No. 27. To roaft Partridges.

When they are a little under roafted, dredge them with flour, and bafte them with frefh butter: let them go to table with a fine froth, putting gravy fauce in th«

OF ROASTING. 27

dim, and bread fauce in a bafon. — See Sauce, No. 27,

To roaji Plovers,

Green plovers are roafted as you do woodcocks : lay them upon a toaft, and put good gravy fauce in the difli. Grey plovers are roafted, or ftewed, thus: Make a force- meat of artichoke bottoms, cut fmall, feafoned with pep- per, fait, and nutmeg : Stuff the bellies, and put the birds into a faucepan, with a good gravy, juft to cover them, a glafs of white wine, and a blade of mace; cover them clofe, and (tew them foftly till they are tender; then take up your plovers into the difh ; put in a piece of but- ter rolled in flour, to thicken your fauce; let it boil till fmooth: fqueeze in a little lemon; fcum it clean, and poui it over the birds. Garnifh with orange. 7o roaji Larks.

Trufs your larks with the legs acrofs, and put a fagc leaf over the breaft; put them upon a long fine fkevver, and between every lark a little piece of thin bacon ; then fie the fkewer to a fpir, and roaft them at a quick clear fire; bafte them with butter, and ftrew over them fomc crumbs of bread, mixed with flour; fry fome bread crumbs, of a nice brown, in a bit of butter; lay your larks round in your difh, the bread crumbs in the middle, with a fliced orange for garnilh. Send good gravy in a boat.

To roaji Ortolans.

You may lard them with bacon, or roaft them without, putting a vine leaf between each ; fpit them fideways, bafte them with butter, and ftrew bread crumbs on them, while roafting : Send them to table with fried bread crumbs around them, garnifhed with lemoja, and a good gravy fauce in a boat.

To drefs Ruffs and Riefs.

Draw them, and trufs them crofs-legged, as you do fnipes, and fpit them the fame way; lay them upon a buttered toaft, pour good gravy into the dim, and ferve them up quick.

OF FISH.

To roaji a Cod's Head. Wafh and fcore the head very clean, fcotch it with 1

2§ OF ROASTING.

•-

knife, drew a little fait on it, and lay it before the fire; throw away the water that runs from it the firft half hour, then flrew on it fome nutmeg, cloves, mace, and fait, and bafte it often with butter. Take all the gravy of the fifh, white wine and meat gravy, fome horfe-raddifh, fhallots, whole pepper, cloves, mace, nutmeg, and a bay leaf or two; boil this liquor up with butter, and the liver of the rlfh boiled, broke, and {trained into it, with the yelks of two or three eggs, oyfters, fhrirr.ps, and balls made of fifh ; put fried fifh round it. Garnilli with lemon and horfe radifh. — Or you may ufe the fauce, No. 31, or either of the four following numbers, which ever is mod agreeable.

To roaft a Pike.

Take a large vWc, gut it, clean it, and lard it with ed and bacon, as you lard a fov*<l; then take thyme, fa- viry, foir, mace, nutmeg, fome crumbs of bread, beef fuet, and paifley, all fhred very fine, and r?:ix it up -with raw eggs; make it into a long pudding, and put it into rfee belly of your pike; few up the belly, and difTolve three anchovies in butter, to baite it with; put two laths on each file the pike, and tie it to the fpit : Melt butter thick for the fauce (or, if you pleafe oyiler fauce), and bruife the pudding in it. Garnifh with lemon. — See Sauce, No, 33.

To roa/i an Eel.

Scour the eel well with fait ; ikin him almoft to ths tail; then gut, wafh, and dry him : Take a quarter of a poDiid of fuei, fhr-d as fine as pcffible, fweet herbs, an.d a fhallor, and mix them together, with fait, pepper, and nutmeg; fcotch your eel on both fides, wafh it with yelk* of eggs, , lay ToqSC feafoning over it, fluff the beily with it, then draw the fkin o\ er it, and tie it «o the fpit ; bafte it with butter, and make the fauce of anchovies and butter melted. — See Sauce, No. 34, or 35.

Any other river or fea nTn, that are large enough, may- be drefled in the fame manner.

OF BOILING. *9

CHAP. Ill*, OF BOILING.

General Rules to be obferved in Boiling, Be very careful that your pots and covers are well tinned, very clean, and free from fand. Mind that your pot really boils all the while ; otherwife you will be dif- appointed in drefling any joint, though it has been a proper tine over the fire. Frefh meat mould be put in when the water boils, and fait meat whilft it is cold. Take care alfo to have fufficient room and water in the pot, and allow a quarter of an hour to every pound of meat, let it weigh more or lefs.

BUTCHERS' MEAT.

To boil Beef cr Mutton*

When your meat is put in, and the pot boils, take care to fcum it very clean, otherwife the fcum will boil down, (tick to your meat, and make it look black. Send up your diflv with turnips, greens, potatoes, or carrots. If it is a loin or leg of mutton* you may alfo put melted butter and capers in a boat. To boil a Leg of Fork,

A leg of pork muft lie in fait fix or feven days ; after which put it in the pot to be boiled, without ufing any means to rrelhen it. It requires much water to fwim in over the fire, and alfo to be fully boiled ; fo that care fhould be taken that the fire does not flacken v hile it is drefling. Serve it up with a peafe pudding, melted butter, muftard, buttered turnips, carrots, or greens.

N. B, The other joints of the fwine are moft commonly roafted.

To boil Pickled Pork,

Wafii the pork and fcrape it clean. Put it in when the C2

30 O F B 0 I L I N G.

water is cold, and boil it till the rind is tender. It is to be ferved up always with boiled greens, and is com* monly a fauce of itfelf to roafted fowls or veal. To boil Veal.

Let the pot boil, and have a good fire when you put in the meat , be fur- to fcum it very clean. A knuckle of veal will take more boiling in proportion to its weight, than any other joint, becaufe the beauty is to have aii the griftles foft and tender.

You may either fend up boiled veal with parfley and butter, or with bacon and greens. — See Sauce, No. 29. To boil a Calf's Head.

The head mud be picked very clean, and foaked in a large pan of water, a coafidcrable time before it is put into the pot. Tie the brains up in a rag, and put them into the pot at the fame time with the head; fcum the pot well; then put in apiece of bacon in proportion to the .number of people to eat thereof. You will find it to b« enough bv the tendernefs of the flefh about that part that joined to the neck. When enough, you may grill it before the fire, or ferve it up with melted butter, bacon, and greens ; and with the brains mafhed and beat up with a little butter, fait, pepper, vinegar, or lemon, fage, and parfle) , in a feparate plate, and the tongue flit and la;d in the fame plate ; or ferve the brains whole, and the tongue flit down the middle.

To boil Lamb.

A leg of lamb of five pounds will not be boiled in hC& than an hour and a quarter; and if, as it ought to be, it is boiled in a good deal of water, and your pot be kept clean fcummed, you may difn it up as white as a curd. Send it to table with dewed fpinach; and melted butter in a boat.

To boil a Neat's Tongue.

A dried tongue mould be foaked over night; when you drefs it, put it in cold water, and let it have room; it will take at leaft four hours. A green tongue out of the pickle need not be foaked, but it will require near the fame time. An hour before you dith it up, take it cut and blanch it, then put it into the pot again, till you want it; this will make it eat the tenderer. To boil a Ham.

A ham requires a great deal of water, therefore put it

OF BOILING, ai

into the copper, cold, and let it fimmer for two hours, and allow a full quarter of an hour to every pound of ham; by this means your ham w ill eat tender and well.

A dry ham fhould be foaked in water, over night ; a green one docs not require (oa king. Take care they are well cleaned before you Ore's them.

Before you fend a ham to table, take offthe rind, and fprinkle it over with bread crumbs, and put it in an oven for a quarter of an hour : or you may crifp it with a hoc falamander.

To boil a Haunch of Fe?iifon.

Salt the haunch well, and let it lay a week ; then boil it with a cauliflower, fome turnips, young cabbages, and beet roots ; lay your venfion in the difh, difpofe the gar- den things round it., in feparate plates, and fend it to table,

GAME AND POULTRY.

To boil a Turkey , Fowl, Goofe, Duck, Sec.

Poultry are bell boiied by themfeives, and in a good deal of water; (cum the pot clean, and you need not be afraid of their going to table of a bad colour. A large turkey, with a force-meat in his craw, will take two hours; one without, an hour and a half; a hen turkey, three quarters of an hour; a large foul, forty minutes ; a fmali one, half an hour ; a large chicken, twenty mi- nutes ; and a fmall one a quarter of an hour. A full grown goofe, faked, an hour and a half; a large dack, near an hour.

Sauce for a boiled Turkey. Take a little water, a bit of thyme, an onion, a blade of mace, a little lemon-peel, and an anchovy : boil thefe together and ftrain them through a fieve, adding a little melted butter. Fry a hw faufages to lay round the difh, and garnifh with le- mon.— Or you may ufe the Gravy, No. 4, or the Oyjler Sauce, No. $3, made with white gravy.

Sauce for a Foil I '. Parflsy and butter; or white oyf- ter fauce. — See Sauce, No. -$■§, or No. 1 7.

Sauce for a Gotfe. Onions, or cabbage, firft boiled, and then ftewed in butter for a few minutes.-— Sec Sauce, No. 26.

Sauce for a Duck. They fhould be fmothered in oni- ons.— See Sauce > No, 25,

32 O F B O I LI N G.

For Poultry there is alfo a <vantty of other Sauces among the Sauce Articles*

Chickens boiled with Celery Sauce,

Pat two fine chickens in a faucepan, to boil, and in the mean tiane prepare the fauce ; take the white part of two bunches of celery, cut about an inch and a half long, and boil it till it is tender ; ftrain off the water, and put the celery into a ftew-pan, with half a pint of cream, and a piece of butter rolled in flour; feafon with pepper and {alt ; Jet it over a clear fire, and keep it ftirring till it is fmooth, and of a good thicknefs. Have ready half a dozen ralliers of bacon ; take up your chickens, pour your fauce into the dim, and put the ralliers of bacon and diced lemon round.

To hoi! Pigeons,

Let the pigeons be boiled by themfelves for about a quarter of an hour ; then boil a proper quantity of bacon, cut fquare, and lay it in the middle ofthedifh. Ste«v fome fpinach to put round, and lay the pigf ons on the fpinach. Garnifh with parfley dried crifp before the fire. To boil Rabbits.

Trufs your rabbits clofe, and boil them off white. Foi fauce, take the livers, which, when boiled, bruife with a fpoon very fine, and take out all the firings ; put to this fome good veal broth, a little parfley fhred fine, and fome barberries clean picked from the ftalks ; feafon it with mace and nutmeg ; thicken it with a piece of butter rolled in flour, and a little white wine : Let your fauce be of a good thicknefs, and pour it over your rabbits. Garnifti with lemons and barberries.

To boil Rabbits <with Onions,

Trufs your rabbits fnort, with the heads turned over their moulders ; Let them be boiled offvery white. Serve them up with the Onion Sauce, No. 25, and gainifh with lemon and raw parfley.

''To boil Woodcocks or Snipes.

Boil them either in beef gravy, or good ftrong broth, made in the belt, manner; put your gravy, when made to your mind, into a faucepan, and feafon it with fait — take the guts of your fnipes out clean, and put them into your gravy, and let them boil; let them be covered clofe, and kept boiling, and then ten minutes will be fafficient.

O F BOILING. 33

In the mean time cut the guts and liver fmall. Take a ferial] quantity of the liquor your fnipes are boiled in, and Hew the guts with a blade of mace, 'lake fome crumbs of bread (about the quantity of the infide of a ftale roll), and have them ready fried crifp in a little frefh butter ; when they are done, let them itand ready in a plate be- fore the fire. When your fnipes or woodcocks are ready, take about half a pint of the liquor they are boiled iu and pus two fpoonfuls of red wine to the guts, and a lump of butter rolled in flour, about as big as a walnut ; fet them on the fire in a faucepan. Never ftir it with a fpoon, but fhake it well till the butter is melted ; then put in your crumbs ; fhake your faucepan well; take your birds up, and pour your fauce over them.

To boil Pheajants.

Let them be drefled in a good deal of water ; if large, three quarters of an hour will do them ; if fmall, half an hour. For fauce, ufe (tewed celery, thickened with cream, and a piece of butter rolled in flour, a little fait, grated nutmeg, and a fpocnfui of white wine ; pour the fauce over them ; and gamifh with orange cut in quarters. To boil Partridges.

Boil them quick, and in a good deal of water; a quar- ter of an hour will do them.

For Sauce. Parboil the livers, and fcald fome parfley ; Chop thefe fine, and put them into fome melted butter ; fqueeze in a little lemon, give it aboil up, and pour it ever the birds. Garnifh with lemon.

But this is a more elegant Sauce.

Take a few mutlirooms, frefh peeled, and wafli them clean, put them in a faucepan with a Ifttle fait, fet them over a quick fire, let them boil up, and put in a quarter of a pint of cream, and a little nutmeg; fnake them to- gether with a very little piece of butter rolled in flour, give it two or three (hakes over the fire (three or four minutes will do), then pour it over the birds.

OF FISH.

To boil a Turbot. A turbot ought to be put into pump water, with fait and vinegar, tor two hours before it is dreffed. In the mean time, put a fufficiency of water into a fifh kettle,

34 OF BOILING.

with a flick of horfe-radifh iliced, a handful of fait, and a fsggot of herbs. When the water taites of the feafoning, take it off the fire, and let it cool a little to prevent the fifh from breaking. Put a handful of fait into the mouth and belly of the turbot, put it into the kettle, and boil it gently. A middling turbot will take about twenty mi- nutes.

W!^n it is enough, drain it a little ; lay it upon a difti fufficiently large, and garnifh with fried fmeits, iliced lemon, fcraped horfe-radifh, and barberries.

Sauce. Lobfter fauce, anchovy fauce, and plain butter, infeparatebafons. — See Sauce, No. 31, and Ho. 34, 35.

r* boil Cod.

Gut and wafh the filh very clean infide and out, and rub the back bone with a handful of fait ; put it upon a fifh plate, and boil it gently till it is enough ; and remem- ber always t® boil the liver with it. Garnifh with fcrap- ed horfe-radifh, fmall fried fhh, and fliced lemon.

Sauce. Oyfter fauce, fhrimp fauce, or lobltei fauce, with plain melted butter, in different boats, and muftard in a tea-cup. — See Sauce, No. 31, and No. 34, 35* To boil a Cod's He^d.

After tying your cod's head round with packthread, to keep it from flying, put a fiih kettle on the fire, large enough to cover it with water; put in fome fait, a little vinegar, and fome horfe-radifh fliced ; when your water boils, lay your filh upon a drainer, and put it into the kettle ; let it -bail gently till it rifes to the furfacc of the water, which it will do, if your kettle is large enough ; then take it out, and fet it to drain : Hide it carefully off your drainer into your fifh plate. Garnifh with lemon and horfe-radifh fcraped.

Have oyfter fauce in one bafon, and fhrimp fauce ia another. — See Sauce, No. 32, 01*33. To boil Crimp Cod.

Cut a cod into fliccs, and throw it into pump water and fait ; fet over your ftove a large fifn kettle, or turbot pan, almoit full of fpring water, and fait fufficient to make it brackilh ; let it boil quick, then put in your flices of cod, and krep it boiling and clean fcummed ; in about eight minuses the filh will be enough ; then take the flices carefully up, and lay them on a fifh plate. Gar- nifh your difti with horfe-radifh, lemon, and green parfley.

OF BOILING, 3r

Send fhrimp fauce in one boat, and oyfter fauce in ano- ther.— See Sauce, No. 32 or 3$.

You may if you pleafe, take fomeof the largeft flices, flour them, and broil them to a fine brown, and fend them in a diili for the lower end of the table. To boil Skate,

Great care muft be taken in. cleaning this fifh ; andaa it is commonly too large to be boiled in a pan at once, the beft way is to cut it in long flices, crofs-wa)Ts, about an inch broad, and throw it into fait and water ; and if the water boils quick it will be enough in three minutes. Drain it well, and ferve it up with butter and muftard in

one bafon, and anchovy or foy fauce in another. See

Sauce, No. 34, or No. 35.

You may, if you pleafe, place fpitchcocked eels round about the fkate.

To hilSoah.

Clean the foals well, and having laid them two hours in vinegar, fait, and water, dry them in a cloth, and then put them into a fi(h pan with an onion, fome whole pep- per, and a little fait. Cover the pan, and let them boil till enough. Serve them up with anshovy fauce, arid butter melted plain; or with fhrimp, foy, or mufcle fauce. — See Sauce, No. 3 1, 32, or 34., 3 c. To boil Plaice and Flounders,

Let the pan boil ; throw fome fait into the water; then put in the ft ill ; and (being boiled enough) take it out with a flice, and drain it well. Serve it up with horfe radifh and boiled parfley , to garnifh the edges of the difh ; and with a bafon of butter melted plain, and anchovy fauce; or butter melted with a little catfup or foy. See Sauce, No. 34, or 35,

To boil Sturgeon. v- Having cleaned the fturgeon well, boil it in as much liquor as will jufl cover it, adding two or three bits of lemon peel, fome whole pepper, a flick of horfe-radifh, and a pint of vinegar to every two quarts of water. When it is enough, garnifh the difh. with fried oyfters, fliced lemon, and fcrapod horfe-radifh ; ferve it up with a fuffi. cient quantify of melted frefh butter, with a cavear dif- folved in it ; or (where that is not to be had) with anchovy fauce, and the body of a crab bruifed in the butter, and a little more lemon juice, ferved up in bafons.

$6 OF BOILING.

To boil Salmon.

Let it be well fcraped and cleaned from fcales and blood ; and after it has lain about an hour in fait andfpring water, put it into a fiih kettle, with a proportionate quantity of fait and horfe radifh, and a bunch of fweet herbs. Put it in while the water is lukewarm, and boil it gently till enough, or about half an hour, if it be thick; or twenty minuter if it be a fmal) piece. Pour offche wa- ter, dry it well, and difh it neatly upon a fi'.li-plate, in the centre, and garnifti tkc difh with horfe^radifh fcraped (as done for roaft beef), or with fried fmelts or gudgeons, and with flices of lemon round the rim.

The Sauce to be melted butter, with and without an*

chovy ; or ftirimp or lobfter fauce in different bafons

S:e Sauce, No. 31, or 3 2 .

To boil Carp.

Take a brace of large carp, fcale them, and flit the tails, It them bleed into about half a pint of red wine, with half a nutmeg grated (keep it ftirring, or the blood will congeal) ; then gut and wafn them very clean ; boil the roes tiifr, and then the carp, as you would do any other 6(hj then fry them; fry fome fippits cut corner ways ; and laitiv, dip fome large oyfters in batter, and fry them alfo of a fine brown.

For the Sauce, take two anchovies, a piece of lemon- peel, a little hu'fe-radifh, and a bit of onion, boil thefe In water till the anchovies are wafted ; (train the liquor into a clean faucepan, and, as you like it. add oyiters ftewed, a lobfter cut fmall -without the fpawn/, craw- fiih, or (hrimps ; fet it over the fire, and let it boil ; then take near a pound of butter, roll a good piece in flour, put it into your faucepan with the liquor, with what o- ther ingredients you intend, and boil all together, till it is of a good thicknefs; then pour in the wine and blood, and fhake it about, letting it only fimmer. Take up the fifh, put them into a difh, and pour the fauce over them.

Garnifli your difh with fried oyfters, horfe-radifh, fried parfley, and lemon; flick the flppets about the difh, and lay the roe, fome on the fifh, and the reft on the dilh ; fend it to table as hot as you can.

As thj$ is an expenflve method, you may if you pleafe, drefs carp according to the following receipt of drefiing tench.

X.

OF BOILING. 37

To boil Tench.

Clean your Tench, very well, then put them into a ftew-pan, with as much water as will cover them ; put in fome fait, whole pepper, lemon-peel, horfe-radifh, and a bundle of fweet herbs, and boil them till they are e- nftugh.

For Sauce. — Take fome of the liquor, a glafs of white wine, a pint of thefhrimps, and an anchovy bruifed ; boil all together in a faucepan, and roll a good piece of but- ter in flour, and break it into the fauce ; when of a proper thicknefs, pour it over the fith. Garnifh with lemon and fcraped horfe-radifh.

. To fail Mackerel.

Having cleaned the mackerel very well, and foaked therr^ror fome time in fpring water, put them and the roes into a ftew-pan, with as much water as will cover them, and a little fait. Boil a fmall bunch of fennel a- long with them, and when you fend them up, garnifh. with the roes, and the fennel fhred fine.

Sauce. — Grated fugar in a faucer ; melted butter, and green goofberries boiled, in different bafons ; or parfley and butter with a little vinegar or lemon. To boil Eels.

Having fkinned and wathed your eels, and cut off the back (kin with a pair of fcilTors, roll them round with the heads innermoft, and run aflrong fke^er through them* Put them into a Mew pan, with a fufficient quantitv of water, and a little vinegar and fait. Garnifli with fliced leraon.

Sauce. — Parfley and butter.

To boil a Pike, or Jttck.

Gut and clean your pike verv well with fait and water, fatten the tail in thn mouth with a fkewer, then put it into a ftew-pan, with as much water as will cover if, a Utile vinegar and fait, and a piece of horfe-radifh fliced. Gar- nifh with fliced lemon, and fcraped horfe-radifh.

Sauce. — Anchovy, fhrimp, or foy fauce ; or melted butter and catfup. — See Saucet No. 32. or 34. To drefs a Turtle. Fill a boiler or kettle with ? quantity of water fufEci- tnt to fcald the callapach and cailapee, the fins, &c. And

3« OF BOILING.

about nine o'clock hang up your turtle by the hind fins, cut off its head, and fave the blood; then with a (harp- pointed knife feparate the callapach from the callapee (or the back from the belly part/ down to the moulders, fo as to come at the entrails, which take out, and clean as you would thofe of any other animal, and throw them into a tub of clean water, taking great care not to break the gall, but to cut it from the liver and throw it away. — Then feparate each diftinclly, and put the guts into ano- ther veffd, open them with a fmall penknife, from end to end, waiTt them clean and draw them through a woollen cloth- in warm water, to clear away the flime, and then put them into clean cold water till they are ufed, with the other part of the entrails, which muft all be cut up fmall, to be mixed in the baking dilhes with the meat. This done, feparate the back and the belly pieces entire- ly, cutting away the four fins by the upper joint, which fcald, peel off the loofe {kin, and cut them into fmall pie- ces, laying them by themfelves, either in another veffel, or on the table, ready to be feafoned. Then cut off the meat from the beily part, and clean the back from the lungs, kidneys, &c. and that meat cut into pieces as fmall as a walnut, laying it likewife by itfelf. After this you are to fcald the back and belly pieces, pulling offrhe fhell from the back, and the yellow ficin from the belly, wh^n all will be white and clean; and with the kitchen cleaver, cut thofe up likewife into pieces about the bignefs or breadth of a card. Put thefe pieces into clean cold water, warn them out, and place them in a heap on the table, fo that each parr may lie by itfelf.

The meat, being thrs prepared and laid feparate for fcafoniug, mix two-third parts of fait, or rather more, and one-third part of Cayenne pepper, black pepper, and a nutmeg and mace pounded fine, and mixed together; the quantity to be proportioned according to the fi/.e of the turtle, fo that in each difh there may be about three fpoonfuls of feafuf.ing to every twelve pounds of meat.

Your meat being thus feafoned, get fome fweet herbs, fuch as thyme, favor , &c. let them be dried and rubbed fine, and having provided fome deep di(hes to bake in, (which mould be of the common brown ware- put in the courfeft part of the meat aWhe bottom, with about a quar-

OF BOILING.

39

ter of a pound of butter in each difb, and then fome of each of the feveral parcels of meat, fo that the difhes may- be all alike, and have equal proportions of the different parts of the turtle ; and between each laying of the meat, ftrew a little of the mixture of fweet herbs. Fill your difhes within an inch and an half, or two inches of the top ; boil the blood of the turtle and put into it; then lay- on force-meat balls made of veal, or fowl, highly feafon- ed with the fame feafoning as the turtle : put in each difli a gill of good Madeira wine, and as much water as it will conveniently hold; then break over it five or fix eggs to keep the meat from fcorching at the top, and over that (hake a handful of mred padley, to make it look green; when done put your diihes into an oven made hot to make bread, and in an hour and an half, or two hours (accord- ing to the fize of your dimes) it will be fuffieiently done. To boil all kinds o/Garden Stuff.

In drefling all forts of kitchen garden herbs, take care that they are clean warned t that there be no fmali fnails, or fmall caterpillars between the ieaves ; and that all the coarfe outer leaves, and thofe that have received any injury by the weather, be taken off. Next walh them in a good deal of water, and put them into a cullender to diain. — Care muft be taken, that your pot or faucepan be clean well tinned, and free from fand or greafe. To boil Afparagus,

Firft cut the white ends off about fix inches from the head, and fcrape them from the green parts downwards very clean. As you fcrape them, throw them into a pan of clean water; and after a little foaking, tie them up in fmall even bundles. When your water boils, put them in, and boil them up quick ; but by over boiling thev will lofe their heads. Cut a flice of bread for a toaft, and bake it brown on both fides. When your grafs is done, take them up carefully; dip the toaft in the afparagus water, and lay it in the bottom of your difh ; then lay the head* of the afparagus on it with the white ends outwards : pour a little melted butter over the heads; cut an orange into fmall quarters, ftick them between for garnifh. To boil Artichokes,

Wring off the ftaiks clofc to the artichokes : Throw them into water, and walh them clean : then put them imo

4© OF BOILING.

a pot or faucepan. They will take better than an hour af- ter the water boils ; but the beft way is to take out a leaf, and if it draws eafy, they are enough. Send them to ta- ble with butter in tea-cups between each artichoke. To boil Cauliflowers.

A cauliflower is the moft favorite plant in the kitchen garden amongft the generality of people. Take offall the green part, and cut the flower clofe at the bottom from the ftalk ; and if it be large or dirty, cut it into four quar- ters, that it may lay better in the pan, and be thoroughly cleanfed. Let it foak an hour, if poflible, in clean water ; and then put it into boiling milk and water, (if you have any milkj or water only, and fkim the pan very well.— When the flower {talks above it feel tender, it will be e- nough : but it muft be taken up before it lofes its crifpnefs; for cauliflower is good for nothing that boils till it becomes foft. When enough, lay it to drain in a cullender for a Hiinute or two, and ferve it up in a dim. by itfelf, and with melted butter in a bafon.

To boil Brocoli.

Strip cfF the fmall branches from the great one, then with a knife peel off the hard cutfule Ikin which is on the ftaik and frnall branches, till you come to the top, and throw them into a pan of clean water as you do rhem. Have water boiling in a ftcw-pan, with fome fait in it ; when it boils, put in your brocoli, and* as foon as the ila'ks are tender they are enough. Take them up with a fcimmer, and be careful you do not break the heads off.

Some eat brocoli like afparagus, with a toafl baked, and laid in the difh, with the brocoli upon it, and fent to tabic with a little melted butter poured over it. To boil French Beans.

Take your beans and ftring them; cut them in two, a,nd then acrofs : when you have done them all, fprinkie them over with fait, and ftir them together. As foon as your water boils, put them in, fait and all; make them boil up quick. They will be foon done, and look of a better grecfl than when growing in the garden. If they are very young, only take off the ends, break them in two and drefs them in the fame manner. To boil Broad Beanl

Beans require a ^ood deal of water, and it is beft not to

OF BOILING. 41

fhell them tilljuft before tbcy are ready to go into the pot. When the watei boils put them in u ith fome picked rarf- ley, and fome fait; make them boil up quick, and when you fee them begin to fall, they are enough. Strain them off. Garnifh the difh with boiled parfley, and fend plain butter in a cup or boat.

To b'Al Green Pea/e,

When your peafe are (helled, and the water boils, which Ihould not be much more than will cover them, put them in with a few leaves of mint : As foon as they boil, throw in a piece of butter as big as a walnut, and ftir them about; when they are enough, ftrain them off, and fprinkk- on a little fait ; lhake them til! the water drains off, fend them hot to table, with melted butter in a cup. To boil Cabbage,

If your cabbage is large, cut it into quarters; if fmall, cut it in half; let your water boil, then put in a little fait, and next your cabbage, with a little more fait upon it ; make your water boil as foon as poflible, and when the ftalk is tender, take up your cabbage into a cullender, or fieve, that the water may drain off, and ferd it to table as hot as you can. Savoys are dreffed in the fame man- ner.

To boil Sprouts,

Pick and wcjfc your fprouts very clean, and fee there are no fnails or grubs between the leaves, cut them acrofs the ftem, but not the heart: after they are well warned, take them out of the w*ier to drain ; when your water boi's, put in fome fait, and then the fprouts, with a little more fait on them ; make &cm boil quick, and if any fcum arifes, take it clran off. As foon as the ftalks are tender, ftrain them off, or they will not only loofe their colour, but like wife their flavour.

To boil Spinach, There is no herb requires more care in warning thin fpinach ; you mull carefully pick it leaf by leaf, take off all the ftalks, and wafn it in three or four waters; then put it into a cullender to drain. It does not require much water to drefs itr'half a pint, in a faucepan that holds two quarts, will drefs as much fpinach, as is generally wanted for a fmall family. When your water boils> put D z

4* OF BOILING.

in your fpinach, with a fmall handful of fait, preffing it down with a fpoon as you put it into the faucepan ; let it boil quick, and as foon as tender, put it into a lieve or cullender, and prefs ourall the water. When yon fend it to table, raife it up with a fork, that it may lie hollow in the difti.

To boil Turnips,

A great deal depends upon preparing this root for fcoiling. They require paring till all the ftringy coat b« quite cut off; for that outfide will neverboil lender. Be- ing well rinded, cut them in two, and boil them in the pot with either beef, mutton, or Limb. When they be- come tender, take them out, prefs the liquor from them between two trenchers, put them into a pan, *md. mafli them with butter and a little fait, and fend them to tabls in a plate or bafon by themfelves; or fend them as they come out of the pot, in a plate with fome melted butter in a bafon, for every one to butter and feafon as they like.

To boil Par/nips,

Parfnips are a very fweet root, and an agreeable fauce for fait nih. They thould be boiled in a great deal of ■water, and when you find they are foft (which is known by running a fork into them) take them upa.id carefully fcrape all the dirt off them, and then with a knife fcrape them all fine, throwing away all the dirty parts; then put them in a faucepan with fome milk, and Itir them o- ver the fire till they are thick. Take care they do not burn; add a good piece of butter,^and a little fair, and when the butter is melted, fend them to table.

But parfnips are in common ferved up in r. cli/h, when well boiled and fcraped, with melted butter in a bafon. To boil Carrots.

Let them be fcraped very clean, and when they are e- nough, rub them in a clean cloth, then flice fome of them into a clean pl-ire, and pour fome melted butter over them; and garnifn the difh with the others, either whole or cut in pieces, or fplit down the middle. If they are ycung fpring carrots, half an hour will boil them; if large, an hour; but old Sandwich carrots take two hoars. To boil Potatoes.

Potatoes muft always be peeled, except they be very

OF FRYING. 43

{mall and new. Some pare potatoes before they are put into the pot ; others think it the beft way, both for faving time, and preventing wafte to peel off the fkin as foon as they are boiled ; which then flips off by rubbing them with a eoarfe cloth. In boiling them take care they be enough, and not over done j for if boiled too much, they rnafh and become watery. Therefore it requires good attention when you are boiling potatoes, and that they be taken up as foon as they begin to mew the lead difpo- fition to break. This is a root in great requeft, and ferv- ed up in a difh. or plate, whole for the moil parr, with a bafon of melted butter. On which occafion it will be fome addition to the potatoes to kt them before the fir's till they are quite dry, and a little browned,

CHAP. IV.

OF FRYING.

OF BUTCHERS' MEAT.

To fry Tripe,

Cut your tripe into pieces about-three inches long, dip them into the y»k of an egg, and a few crumbs of bread, fry them of a fine brown, and then take them out of the pan, and lay them in a difh to drain. Have ready a warm difh to put them in, and fend them to table with butter and muftard in a cup.

To fry Beef Steaks.

Take rump fteaks, beat them very well with a roller* fry them in halt a pint of ale that is not bitter, and whilft they are frying, for your Sauce, cut a large onion fmall, a very little thyme, fome parfky mred fmall, fome grated nutmeg, and a little pepper and fait ; roll all together in a piece of butter, and then in a little flour, put this into the ftew-pan, and lhak« altogether. Wheo th#

44 OF FRYING.

freaks are tender, and the fauce of a fine thicknefs, difli them up.

Another <voay to fry Beef Steah.

Cut the lean by irfelf, and beat it well with the back of a knife, fry the (teaks in jmt as much butter ai will moiften the pan, pour out the gravy as it runs out of rhe meat, turn them often, and do them over a gentle fire; then fry the fat by itfelf, and lay upon the lean : — For Sauce, put to the gravy a glafs of red wine, half an an- chovy, a little nutmeg, a little beaten pepper, and a (bal- lot cut fmall ; give it two or three little boils, feafon it with fait to your palate, pour it over the fteak, and fend them to table.

To fry a Loin of Lamb.

Cut the loin into thin freaks, put a very little pepper and filt, and a little nutmeg on them, and fry them in a dim before the fire to keep hot ; then for Sauce, pour out the butter, (hake a little flour over the bottom of the pan, pour in a quarter of a pint of boiling water, and put in a piece of butter ; (hake all together, give it a boil or two up, pour ic over the (teaks, and fend them to table.

Note, You may do mutton the fame way* and add two fpoonfuls pi walnut-pickle.

Tojry Satfjtges nvith Apples.

Take half a pound of faufages, and fix apples ; flice four aboBt as thick ?s a crervn, cut the other twe in quar- ters, fry them with the & :fages of a fine light bvown* and Jay the faufages m the middle of the dim, and the ap- ples round. Garnim with the quartered apple*.

Stewed cabbage an<5 faufages fried, is a good dim ; then heat cold peas pudding in the pan; when it is quite hot, heap it in the middf,- of the dim, a«d Jay the faufa- ges all round edge wars, and one in the middle at length. To fry Cold VeaL

Cut it into pieces about as thick as half a crown, and as long as you phafe, dip them in the yelk of an egg, and then in crumbs of bread, vviih a few fweet herbs, and Hired lemon-peel in it ; grate a little nutmeg over them, and fry them in frelh butter. Ts>.e butter muft be hot, and juit enc ugh to fry them in : For Sauce, make a little gravy of the bone of the veal ; when the meat is fried, take it out with a fork; and lay it in a dilh before the

OF FRYING.

4*

fire, then make a little flour into the pan, and put in a little gravy, fqueeze in a little lemon, and pour it over the veal. Garnilh with lemon.

To fry Beef Collops,

Cut your beef in thin dices, about two inches long, lay them upon your dreffer, and hack them with the back of a knife ; grate a little nutmeg over them, and duft on fome flour ; lay them into a ftew-pan, and put in as much water as you think fufficient for fauce ; fhred half an oni- on, and a little lemon peel very fine, a bundle of fweef herbs, and a little pepper and fait : Roll a piece of but- ter in flour, and fet them over a clean fire till they begin to fmnner; (hake them together often, bat don't let them boil up ; after they begin to fimmer, ten minutes will do them; take out your her!t% and difn them up. Gamifh the difli with picklj-. and •horfe-rauifh. To make Scotch Collops.

Dip the flices of lean veal in the yelks of eggs, that have been beaten up with melted butter, a ttttle fait, fome grated nutmeg, and grated lemon-peel. Fry them quick ; fhake them all the time, to keep the butter from oiling. Then put to them fome beef gravy, and fome muthrooms, or forced-meat balls. Gamifh with fau- fages and diced lemon, and flices of broiled or fried bacon.

Obferve, If you would have the collops white, do not dip them in eggs. And when fried tender, but not brown, pour off the liquor quite clean ; put in fome cream to the meat, and give it juft a boil up. To fry Veal Cutlets.

Cut a neck of veal into fteaks, and fry them in butter ; and having made a ftrong broth of the fcrag-end, boiled with two anchovies, fome nutmeg, fome lemon-peel, and parfleyflired very fmall, and browned with a little burnt butter, put the cutlets and a glafs of white wine into this liquor. Tofs them up together : thicken with a little butter rolled in flour, and difh all together. Squeeze a Seville orange over, and ftrew as much fait on as (hall give a reliih.

To fry Mutton Cutlets.

Take a handful of grated bread, a little thyme and parfley,and lemon-peel fhred very fmall, with fome nut-

46 O F F R Y I N G.

meg, pepper, and fait; then take a loin of mutton, cut it into {teaks, and lee them be well beaten ; then take the yelks of two eggs, and rub the fteaks all over. Strew on the grated bread with thefe ingredients mixed toge- ther. For the Saucey take gravy, with a fpoonful or two of claret, and a little anchovy.

To fry Calf's Liver and Bacon.

Cut the liver in Axes, and fry it firft brown and nice, and then the bacon ; lay the liver in the diih, and the bacon upon it. Serve it up with gravy and butter, and a little orange or lemon juice, and garnilh with diced le- mon.

To fry Sweetbreads andhd?ieys.

After fplitting the kidneys; fry them and the fweet- breads in butter. Serve them up with a brown ragoo fauce, and mulhrooms, Carnifli with fried parfley and fliced lemon.

To fry Eggs as round as Balis.

Having a deep frying-pan, and threr pints of clarified butter, heat it as hot as for fritters, and ftir it with a itick, till it runs round like a whirlpool ; *hen break an egg into the middle, and turn it round with your Hick, till it be as hard as a poached egg ; the whirling round of the butter will make it as round as a ball ; then take it up with a flice, and put it into a difh before the fire ; they will keep hot half an hour, and yet be foft ; fo you may do as many as you pleafe. You may poach them in boiling water in the fame manner.

OF FISH.

Ti fry Carp. Scale and clean your carp very well* flit th«m in two, fprinkle them with fait, flour them, and fry them in cla- rified butter. Make a ragoo with a good fifth broth, the melts of vour fifh, artichoke bottoms, cut in fmall dice, and half "a pint of fhrimps; thicken it with the yelks of eggs, or a piece of butter rolled in flour ; put the ragoo into a difh, and lay your fried carp upon it. Garnifl^ with fried fippets, crifp paifley, and lemon.

OF FRYING. 47

To fry "Tench. Slime your tenches, flip the (kin along the backs, and with the point of your knife raife it up from the bone ; then cut the Ikin acrofsat the head and tail, ftrip it eif, and takeout the bone ; then take another tench, or a carp, and mince the fiefh fmall with mufhrooms, chives, and parfley. Seafon them with fait, pepper, beaten mace, nutmeg, and a few favory herbs minced fmall.— Mingle thefe a!l well together, then pound them in a mor- tar with crumbs of bread, as much as two eggs foaked in cream, the yelks of three or four eggs, and a piece of butter. When thefe have been well pounded, fluff the tenches with this force meat; take clarified butter, put it into a pan and fet it over the sire, and when it is hot, flour your tenches, and put them into the pan, one by one, and fry them brown; then take them up, lay them in a coarfe cloth before the Are, to keep hot. In the mean time, pour all the greafe and fat out of the pan, put in a quar- ter of a pound of butter, fhske fome flour all over the pan, and keep ftirring with a fpoon till the butter is a little brown; *hen pour in half a pint of white wine, ftir it together, pour in half 2 pint of boiling water, an onion ftuck with cloves, a bundle of fweet herbs, and a blade or two of mace. Cover them clofe, and let them flew as foftly as you can for a quarter of an hour, then ftrain off the liquor, put it into the pan again, add two fpoonfuls of catfup, have ready an ounce of truffles or morels boil- ed tender in half a pint of water, pour the truffles, water and all, into the pan, with a few mufhrooms, and either half a pint of oyfters, clean warned in their own liquor, and the iiquor and all put inio the pan, or fome craw-fifli ; but then you muft put in thjf tails, and after clean picking them, boil them in half a pint of water; then flrain the liquor, and put it into the fauce ; or take fome fifh melts, and tofs up in /our fauce. All this is juft as you fancy.

When you find your fauce is very good, put your tench into the pan, and make them quite hot, then lay them into your difh, and pour the fauce over them. Garniih with lemon.

Or you may, for change, put in half a pint of Male beer inflead of water. Or you may drefs tench juft as ypa do carp.

48 OF FRYING.

To fry Trout.

Scale your trout clean, then gut them, and take out the gills, wafh them, and drv them in a cloth, flour them, and fry them in butter til; they are of a tine brown; when they are enough, take them up, and ferve them; fry fome parfley green and crifp, melt anchovy and but- ter, with a fpoonfulof white wine. Difn your fifh, and gamilh with fried parfley, and diced lemon. You may pour your fauce over the fifh, or fend it in a boat, which you pleafe.

In this m-anner you may fry perch, fmall pike, jacks* roach, gudgeons, or a chine of freih falmon. To fry Flat Fifo.

Dry the fifh well in a cioth, rub them over with the yelk of an egg, and duff over feme flour: let your oil, butter, lard, or dripping be ready to boil before >ou put in the fifh ; fry them off with a quick fire, and let them be of a fine brown. Before you difh them up, lay them upon a drainer before the fire Hoping, for two or three minutes, which will prevent their eating greafy — For Sauce j take the bijh Sauce, No. 3 c.

You muft obferve or tafl days, and in Lent, never to drefs your fifh in any thing but butter or oil. To fry Herrings.

After having cleaned your herrings, take out the roes, dry them and li.e herrings in a cloth ; flour them, and fry them in better of a fine brown ; lay them before the fire to drain; flice tiireeur four onions, flour them, and fry them nicely ; difh up rhe herrings, afid garnifh them with the roes and onions; fend them up as hot as you can, with butter and muitard in a cup. To fry Eels.

After having fkinned and cloned your eels, fplit them, and cut them in pieces; let thejm lay for two or three hours in a pickle made in vinegar, fait, pepper, bay leaves, diced onipn, and juice of lemon ; then dredge them well with flour, and fry them in clarified butter; ferve them drv with ried paifl<-y, and ;emon for gamilh. Send plain butter, and anchovy fauce in feveral cups. — S& Sauce, No. 34, or 35.

OF FRYING. 44

To fry Lampries.

Bleed them, and fave the blood, then wafli them in hot water, to takeoff the ilime, cut them in pieces, and let them be fried in butter, not quite enough ; drain out all the fat, then put in a little white wine, and (hake your pan ; feafon them with whole pepper, nutmeg, fait, fweet herbs, and a bay leaf, a good piece of butter rolled in flour, and the blood that was faved ; cover them clofe, and make the pan often. When you think they are enough, take them up, and give the fauce a quick boil, fqueeze in a little lemon, and pour the fauce over the fifll. — Send it to the table garniihed with lemon. To fry Jmali Fijh of all Sorts.

Small fifti are generally dreffed to garnifh a difh of fifh, as fmelts, gudgeons, roach, fmall whitings, &c. Vripe them dry with a cloth, then rub them over with the yelk of an egg, flour them, and dip them in oil, butter, hog's lard, or beef-dripping ; take care they are fried of a fine light brown ; and if they are fent by themfelves in a difh, garnifh with fried parfley and lemon.

Whitings, when fmall, fhould be turned round, the tail put into the mouths, and fo fried ; if large, they are fkinned, turned round, and fried.

Plaice, flounders, and dabs are rubbed over with eggs, and fried.

Small maids are frequently dipped in batter, and fried.

As thefe forts of fifh are generally drefled by themfelves, for fupper, you may fend various fauces, as you like heft; .either fhrimps, oyfters, anchovy and butter, or plain

melted butter; and fome choofe oil and iejrion. See

Sauces, No. 32, 33, 34, or 35.

To fry Oyfters.

You rmift take a batter of milk, eggs, and flour ; then take your oyfters and wafh them ; wipe them dry, and dip them in tfee barter, then roll thern in fome crumbs of bread and a little mace beat fine, and fry them in very hot butter cr lard.

Or, beat four eggs with fait, put in a little nutmeg grated, and a fpoonful of grated bread, then make it as thick as batter for pancakes, with fine flour ; drop the oyfters in, and fry them brown in clarified beef fuer. They are to lie round any difh. of fiih. Ox p.dates boiled tender, blanched, and cut in pieces, then fried £

So OF FRYING.

in fuch batter, is proper to garnifh 'hafiies or frica- fecs,

OF GARDEN STUFF.

Tufry Artichoke Bottoms.

Firft blanch them in water, then flour them ; fry them in frelh butter, lay them in your diih, and pour melted butter over them. Or you may put a little red wine into the butter, and feafon with nutmeg, pepper, and fait.

To fry Cauliflowers.

Take two fine cauliflowers, boil them in milk and water, then leave one whole, and pull the other to pieces ; take half a pound of butter, with two fpoonfuls of water, a little duft of flour, and melt the butter in a ftew-pan; then put in the whole cauliflower, cut in two, and the other pulled to pieces, and fry it till it is of a very light brown. Sea Con it with pepper and fait. When it is enough, lay the two halves in the middle, and pour the reit all over.

To fry Celery.

Take fix or eight heads of celery, cut off the green tops, and take oft the outfidc ftalks, wafh th m clean; then have ready half a pint of white wine, the yelks of three eggsj beat fine, and a little fait and nutmeg ; mix all well together, with flour, into a batter, and fry them in butter. When enough, lay them in the diih, and put melted butter over them.

To fry Potatoes.

Cut them into thin 11 ices, as big as a ctown piece, fry them brown, lay them in the plate or oifh, pour melted butter, fack, and fugar over them. Thefe are a pretty corner plate.

To fiy Onions.

Take forne large onions, peel them*, and cut them into pieces, about a quarter of an inch thick ; then dip thefe flices into barter, or an egg beaten, without breaking them, and fry them of a nice brown. To fry Parjley.

Pick the parfley very clean, and fee that it be young. Then put a little butter into a clean pan, ar i whei it is very hot, put in the parfley -3 keep it (Hiring with a knite

OF BROILING. ct

till it be crifp, then take it out, and ufe it as garniih for fried lamb &c.

CHAP. V.

OFBROILING.

To broil Beef Steaks, Mutton, or Pork Chops.

Lay your iteaks on the gridiron, and throw upon them pepper and fait to your tafte. Do not turn them till one fide he enough ; and when the other fide has been tumed a little while, a fine gravy will lie on the top, which you muft take care to preferve, and lift it altogether with a pair of fmall tongs, or carefully with a knife and fork, into a hct dim, and put a little piece ot butter under it, which will help to draw out the gravy. Some palates like it with a (hallot or two, or an onion, fhred very fine.

But if they be mutton or pork fleaks, they muit be frequently turned on the gridiron.

The general Sauce for iteaks is,horfe-radim for beef ; muftard for pork ; and gherkins pickled for mutton. But in the feafon, 1 would recoremmd a good iailad, or green cucumbt rs, or celery, for beef or mutton; and green peas for lamb (teaks.

To broil Pigeons.

Put a bit of bitter, fome Hired parfley, and a little pepper and fait in the bellies of the pigeons, and tie them up, neck and vent. Set your gridiron high, that they may not burn ; and fend them up with a little melted butter in a cup. You may fplit them, and broil them with a little pepper and fait; or you may roaft them, and ferve them up with a little parileyand butter, in a boat.

To broil Chickens.

Slit them down the back, and feafon them with pepper

52 OT BROILING.

*

and fair, lay them at a great dittance, on a \rery clelfp fire. Let the infide lie downward, till they are above half done : then turn them, and take care the flefhy fide do not burn 5 throw over them fome fine rafpings of bread, and let them be of a fine brown, but not burnt. -Let your fauce be good gravy, with muihrooms, and garhjfh with lemon and the livrrs broiled, the gizzards

cur, ilafhed, and broiled with pepper and fait. See

S^uce, No. 16.

To broil Cod, Salmon, Whiting, or Haddock.

Flour them, and have a quick, clear fire; fet ycuf £••• .iron high, broil them of a fine brown, and lay thera in a dilh. For Sauce, take good melted butter, with the body of a Iwhfter bruifed therein ; cut the meat fmall, put ail together into the melted butter, make it hot, and pourit huo the difn,or into bafons. Garnifh wi&h horfe- radifh and lemon.

To broil Mackerel.

Gut thera, wafh them clean, pull out the roe, at the »eck end, boil it in a little water, then bruife it with a fpoon; beat up the yelk of an egg, with a little nutmeg, lemon peel, cut fine, fnred thyme, fome parfley, boiled and chopped fine, a little pepper and fair, and a few- crumbs of brend : mix ali well together, and fill the mackerel; Hour them well and broil them nicely. Let your Sauce be plain butter, with a little catfup or walnut pickle.

To broil Herrings.

Scale them, gut them, cut off their heads, wafh them clean, dry them in a cloth, flour them and broil them, but, with a knife, juft notch them acrofs : Take the hearts and mafh them, boil taem in fmall beer or ale, with a little whole pepper and an onion. Let it boil a quarter of an hour, then iirain it ; thickea it with butter and fiNur, adding a good deal of muftard. Lay the fifh in a difn, and pour the fauce into a bafon ; or ferve them up with plain butter and muftard.

To broil Cods' Sounds.

You mutt firft lay them in hot water a few minutes ; take them out, and rub them well with fait, to take off the ikin and black dirt, 2nd to make them look white; then put them in water, and give them a boil. Take them out and flour them well, pepper and fait them, and

OF BROILING. 53 *

broil them. When they are enough, lay them in the difh, and pour melted butter and muftard into the dim. Broil them whole.

To broil Eels.

Take a large eel, Ikin it and make it clean. Open the belly, cut it in four pieces; take the tail end, ftrip off the flefh, beat it in a mortar, feafon it with a little beaten mace, a little grated nutmeg, pepper and fait, a little parfley and thyme, a little l:mon-peel, and an equal quantity of crumbs of bread ; roll it in a little piece of butter, then mix it again with the yelk of an egg ; roll it up again and fill the three pieces of belly with it. Cut the Ikin of the eel, wrap the pieces in, and few up the {kin. Broil them well and have butter and an anchovy for faucc.. with a piece of lemon.

Tofpitckcock Eels.

You muft fplit a large eel down the back, and joint the bones, cut it in two or three pieces, melt a little but- ter, put in a little vinegar and fait, let your eel lay in it two or three minutes ; then take the pieces up one by one, turn them round with a little fine fkewer, roll them in crumbs of bread, and broil them of a fine brown. Let your fauce be plain butter, with the juice of lemon, or good gravy with an anchovy in it. To broil Eggs,

Firft put your falamander into the fire, then cut a flice round a quartern loaf, toaft it brown, and butter if, lay it in the difh, and fet it before the fire ; poach feven eggs, juft enough to fet the whites, take them out care- fully, and lay them on your toaft : brown them with the falamander, grate fome nutmeg over them, and fqueeze Seville orange over all. Garnifhy our difh with orange cat in fliccs.

E

54 OF STEWING*

CHAP. VI. OF STEWING.

To flew Beef.

Take four pounds of ftewing beef, with the hard fat ofbrifket beef cut in pieces ; put thefe into a ftew-pan with three pints of water, a little fait, pepper, dried marjoram pondered : and three cloves. Cover the pan very elofe, and let it Hew four hours over a flow fire. Then throw into it as much turnips and carrots cut into fquare pieces, as you think convenient ; add the white part of a large leek, two heads of celery (hred fine, a cruft of bread burnt, and half a pint of red wine, (or good fmall beer will do as well). Then pour it all into a foup- difli, and ferve it up hot. Garnifh with boiled carrot iliccd. Tofteih Brijket of Beef.

Having rubbed the brifcet with common fait and fair- pet re, let it lie four days. Then brd the ikin with fat bacon, and put it into a ftew-panwith a quart of water, a pint of red trine, or ftrong beer, half a pound of but- ter, a hunch of fweet herbs, three or four ihallots, fume pepper, and half a nutmeg grated. Cover the pan very clofe. Stew it over a gentle fire for fix hours. Then fry fome fquare pieces of boiled turnips very brown. Strain the liquor the beef was ftewed in, thicken it with burnt butter, and having mixed the turnips with it, pour all together over the beef in a large difh. Serve ir uphor, 2nd garnifh with lemon fliced. An ox cheek, or a leg. ©f beef, may be ferved up in the fame manner. Tojit-w Beef Gobbets.

Cut any piece of beef, except the leg, in pieces, the fize of a pullet's egg. Put them into a ftew-pan, and cover them with water. Let them (tew one hour, and 1kim them very clean. Then add a fufficient quantity of mace, cloves, and whole pepper, tied up loofe in a rruflin rag, fome celery cut fmall, and fait, turnips, and carrots, pared and cut in flices, a little parlley, a bundle ©f fweet herbs, a large cruft of bread, and if youpleafe,

OF STEWING. 55

add an ounce of pearl barley, or rice. Cover all clofe, and flew it till tender. Then takeout the heiba, fpices, and bread, and add a French roll fried and cut in four. Difh up all together, and fend it to table. To Jienv Ox Palates.

Put the palates into a faucepan of cold water, and let them flew very foftly over a flow fire till they are ten- der. Then cut them into pieces, and difh them with cox- combs and artichoke bottoms cut fmall;and garnifh with lemon diced, and with iweetbreansffe wed for white dim- es, and fried for brown ones, and cut alfo into little pieces.

N. B. 1 his flew is generally ufed for improving a fricafee, or a ragoo of veal, lamb, rabbits, &c. To fttnv Beef Jieaks.

Half broil the beef fteaks; then put them into a ftew- pan, feafon them with pepper and fait according to your palate: juft cover them with gravy. Alfo put in a piece of butter rolled in flour. Let them flew gently for half an hour, then add the yelks of two eggs beat up, and ftir all together for two or three minutes, and ferve it up. Garnifn with pickles and horfe-radifh feraped. To Jlenv Beef Co Hops,

Cut raw beef, as veal is cut for Scotch collops. Put the collops into a ftew-pan with a little water, a glafs of white wine, a fhallot, a little dried marjoram rubbed to powder, fome fait and pepper, and a flice or two of fat bacon. Set this over a quick fire, till the pan be full of gravy, which will be in little time , add to it a little mufhroom juice; and then ferve it up hot; and garnifh with fliced lemon, or fmall pickies and red cabbage. To fieav Veal in general.

Let the veal be under-roaftedi or boiled ; cut it into thick flices, and juft cover the veal with water in aftew- pan. Seafon with pepper, fait, and grated nutmeg, a little mace, fwect marjoram, a fhallot, and lemon-thyme, or a little grated lemon-peel. Stew all together, and when almoft enough, put into the liquor a little good gravy, and mufhroom liquor, a glafs of white wine, and a little lemon juice. Let thefe ftew a little longer. Then ilrain off the liquor, and thicken it with butter and flour Lay the meat in the dim, and pour the fauce over it. Garnifli the difh with fippets, and fried oyfters, or bits of broiled bacon and fliced lemon on the rim of the difh.

56 OF STEWING.

To flew a Knuckle of Veal. Boil the knuckle till there is juft enough liquor for fauce. To which ,<dd one fpoonful of catfup, one of red wine, and one of walnut pickle; alfo fome truffles, morels, or dried mufhrooms cut fmall, if you pleafe. Boil all together. When enough, take up the meat ; lay i; in a difh, pour the fauce or liquor over it, and fend it to table, garnifhed with diced lemon. Ta flew a Neck of Veal Cut the neck ot veal in Iteaks, and feafon them well with a mixture of fait, pepper, grated nutmeg, thyme, and knotted marjoram. Stew thefe gently over a flow fire, in cream or new milk, till they are enough, then acid two anchovies, fome gravy or flrong broth, and a piece of butter rolled in flour. Tofs it up tiil it becomes thick. Then put it in a difh, and ferve it up hot. Gar- uilh with lemon fliced.

To flew h. Breafl of Veal. Let the breaft be tat and white, cut off both ends, and boil them for giavy. Make a forced-meat of the fweet- bread boiled, a few crumbs of bread, a little beef fuet, two eggs, pepper and fait, a fpoonful or two of cream and a little grated nutmeg; with which mixture, having raifed the thin part of the breaft, fluff the veal. Skewer the fkin clofe down, dredge it over with flou; ; tie it up in a cloth, and ftew it in milk and water about *n hour. The proper Sauce forsthis dim is made of a little gravy, about a gill of oyfters, a few mufhrooms fhred fine, and a little juice of lemon, thickened with flour and butter. To flew a Pig, Roaft a pig till it is thorough hot, then fkin it, cut it in pieces, and put it into a Ifew-pan, with a fufh.ient quantity of (trong gravy, a gill of white wine, fome pep- per, fait, and nutmeg, an onion, a little marjoram, three fpoonfuls of elder vinegar (if yon have an) ), and a piece of butter; cover all clofe, and ftew it gently over a flow fire. When enough, ferve it up hot, put fippets upon it, and garnim it with lemon fliced.

Tofltw Mutton Chops.

Cut the chops thin, put them into a (hallow tin pan,

with a cover that flurts very clofe. Add a very lutle

water, with a little fait and pepper. Cover the pan very

clofe, and fet it over a very flow fire. They will be

OF STEWING. 57

done in a very few minutes. Dim them with their own liquor. Garnifh with capers or other pickles. To Jieiv a Leg or Neck of Mutton. Bone the joint to be itewed. Break the bones, and put them in a fancepan, with a fufficient quantity of whole pepper, fait, and mace, to make it reiifh ; alfo one nurrneg bruifed, one anchovy, and one middling tur- nip; a little faggot of fweet herbs, two middling onions quartered, a pint of ale (and as much red wine, if you like it) two quarts of water, and a hard cruft of bread. Stop it clofe, and let it ftew five hours. Then put in the mutton, and let it ftew two hours.

To Jiew a Hare. Beat it well with a rolling pin in its own blood. Cut it into little bits and fry them. Then put the hare into a ftew-pan, with a quart of ftrong gravy, pepper, and fait according to the palate, and let it ftew till tender. Thick- en it with butter and flour. Serve it up in its gravy, with fippetsin the difti, and lemon fliced for garnith. To jug a Hare% Having cafed the hare, turn the blood out of the body into the jug. Then cut the hare to pieces, but do not waih it. Then cut three quarters of a pound of fat bacon into thin flices. Pour upon the blood about a pint of ftrong old pale beer ; put into the jug a middling, fized onion, ftuck with three or four cloves, and a bunch of fweet herbs; and having feafoned the hare with pepper, fair, nutmeg, and lemon peel grated, put in the meat, a layer of hare, and a layer of bacon. Then flop the jug clef-, fo that the fteam be kept in entirely ; put the jug into a kettle of water over theiire, and let it ftew three hours, then ftrain off the liquor, and having thickened it wiih burnt butter, ferve it up hot, garnilhed with lemon fliced.

To fienv a Turkey or Fowl. Take a turkey or fowl, put it into a faucepan or pot, with a fufficient quantity of gravy, or good broth ; a bunch of celery cut fmall, and a muflin rag filled with mace, pepper, and all-fpice, tied loofe, with an onion and a fprig of thyme. When thefe have itewed foftly till enough, take up the turkey or fowl; thicken the liquor it was ftewed in with butter and flour ; and having diihed thej turkey, or fowl, pour the fauce into the dim.

58 OF STEWING.

To fteiv Chickens,

Cut two chickens into quar ers, wafh them and put them into a clean faucepan, with a pint of water, half a pint of red wine, fome mace, pepper, a bundle of fweet herbs, an onion, and a piece offtale cruft of bread. Cover them clofe, and (lew them half an hour. Then put in a piece of butter as big as an egg, rolled in flour, and cover it again clofe for five or fix minutes. Shake the fauce- pan ^bout, and take out the onion and fweet herbs. Gar- fitfli w' h diced lemon.

N\ B, Rabbit*, partridges, &c. may be done the fame way ; and it is the rooft innocent manner for fick or 1) ing- in perfons.

To Jienjo Pigeons.

Stuff the bellies of the pigeons with a feafoning made ofjground pepper, fait, beaten mace, and fome fweet herbs lhred verv fine. Tie up the neck and vent, and when half r< ailed, put them into a (lew-pan, with a fuf- ficient quantity of gravy, a little white wine, fome pick- led mufnrooms.. aud a bit of lemon peel. Let them (lew till enough.— Then take them out, thicken the liquor with butter and the yelks of eggs. Difh the pigeons, and pour the fauce over them. Garnifti with lemon.

N. B. If you would enrich this receipt — You may, when the pigeons are almoft done, put in fome artichoke bottoms, boiled and fried in butter, or afparagus tops boiled.

To jug Pigeons.

Trufs and feafon the pigeons with pepper and fait; and having {ruffed them with a mixture of their own livers ihred with beef fuct, bread crumbs, parfley, mar- joram, and two eygs, few them up at both ends, and put them into the jug, the breaft downwards, with half a pound ofburter. Stop up the jug, fo that no fleam can get out; then fet them in a pot of water to ftew. They will take two hours and more in doiwg, and they muft boil all the time. When ftewed enough, take them out of the gra\y. fkim offthe fat clean ; put a fpoonful of cream, a little lemon-peel, an anchovy lined, a few mufhrooms, add a little white wine to the gravv, and having thickened it with butter and flour, and difhed up the pigeons, pour the fauce over them. Garnifh with diced lemon.

OF STEWING. 59

Tojleiv Ducks, Draw and clean your lucks well, and put them into a ftew-ppn with ftrong beet gravy, a glafs of red win , a little whole pepper, an onion, an anchovy, and feme 'e- mon peel. When well ltewed, thicken the gravy with butter and flour, and ftrveall up together, garniihed with iliallots.

Tojlenv nuild FonjoL Half roaft a wild duck, &c. then cut it into b;ts.— - When cold, put it into a ftew- pan, with a fufficient o n- tity of beef gravy, andlet.it flew till tender. Then thicken it with burnt butter, and ferve if up ail togrti tr, with fippets withiu the fides, and lemon fliced on the rim of the dim.

To flenx) Giblets, Let the giblets be chan picked and wafned, the feet fkinned, and the bill cut off, the head fpiit in two, the pinion bones broken, the liver and gizzard cut in four, and the neck in two pieces ; put them into half a pint of water, with pepper, faff, a fmail onion, and fweet herbs. Cover the Cauctpan clofe, and let them ftew till enough, upon a flow fire. Then feafon them with fait, take out the onion and herbs, and pour them into a diih with all the liquor, j To flew Carp or Tench.

Scrape them very clean, then gut them ; warn them and the roes in a pint of good ftale beer, to preferve all the blood, and boil the carp with a little fait in the water.

In the mean time (train the beer, and put it into a fauc^pan with a pint of red wine, two or three blades of mace, fome whole pepper, black and white, an onion ftuck with cloves, half a nutmeg bruifed, a bundle of fweet herbs, a phce of le>ron-peel as big as a fixpence, an anchovy, and a litth i: ce of horfe-radilh. Let thefe boil togetht r foftlv for a quarter of an hour, covered clofe; then drain the liquor, and add to it halt the hard roe beat to pieces, two or three fpoonfuls of catfup, a quar- ter of a pound of fre.fh butter, and a fpoonful of mulhroom pickle ; <et it boil, and keep ftirring it till the fauce is thick rn*.' enough ; if it wants any fait, you muft put foii)° in; then take the reft of the roe, and beat it up with the yelk an egg, fume nutmeg, and a little lemoft-

60 OF STEWING.

peel cut fmall ; fry it in frefh butter in little cakes, and fome pieces of bread cut three corner-ways, and fried brown. When the carp are enough take them up, pour your fauce over them, lay the cakes round the difh, with horfe-radifh fcraped fine, and fried parfley. The reft lay on the earn, and put the fried bread about there ; lay round them flieed lemon notched upon the edge of the difh, and two or three pieces on the carp. Send them to table hot.

To fltnu a Cod.

Cut your, cod in flices an inch thick, lay them in the bottom of a large ftew-pan, feafon them with nutmeg, beaten pepper, and fait, a bundle of fweet herbs, and an onion, half a pint of white wine, and a quarter of a pint of water ; cover it clofe, and let it {immer foftly, for five or fix minutes; then fqueeze in the juice of a lemon; put in a few oyfters and the liquor, drained : a piece of but- ter as big as an egg rolled in flour, and a blade or two of mace ; cover it clofe, and let it ftew foftly, making the pan often. When it is enough, take out the fweet herbs and onion, and difh it up; pour the fauce over it. Gar- nifh with lemon.

To J} e iv Eelf.

Stew, gut, and wafh rhem very clean in fix or eight waters, to warn away all the fand ; then cut them in pieces about as long as your finger; purjuft water enough in the pan for fauce, with an onion ftuck with cloves, a little bundle of fweet herbs, a blade of mace, and fome whole pepper in a thin muflin rag, cover the panj and let them ftew very foftly.

Look at them now and then ; put in a little red wine, the juice of half a lemon, and a piece of butter rolled in flour. When you find they are quite tender and well done, take out the oniony fpice, and fweet herbs. Put in fait enough to feafon them, and difh them up with the fauce.

Toftenjo Ojjiers or MufcUs.

Plump them in their own-liquor ; then, having drain- ed off the liquor, wafh them clear in fair water. Set the liquor drained from the oyfters, or as much as is ne- ceffary (with the addition of an equal quantity of water and white wine, a little whole pepper, and a blade of mace,) over the fire, and boil it well. Then put in the

OF ST E WING. 61

eyfters, and l<*t them juft boil up, and thicken with a piece of butter and flour : fome will add the yelk of an egg. Serve them up with (ippets and the liquor, and garniih the diih with grated bread or fliced lemon. To Jit iv Spinach and Eggs*

Pick and wafh your fpinach very clean, put it into a faucepan without water, throw in a little fait, cover it clofe, and (hake the pan often ; when it is jutt tender, and whilir it is green, put it into a fieve to drain, and lay it in your dlfh. In the mean time have a ftew-pau of water boiling, break as many eggs in fe pa rate cups a* you would poach. When the water boils, put in the eggs; have an egg Dice ready to take them out with, lay them on the (pinach, and garnifh the dim wiih orange cift in quarters, and fend up melted butter in a cup. Tojhnju Par/nips.

Scrape them clean from the dirt, boil them tender, rut them into ilices, put them into a faucepan, with cream enough for fauce, a piece of butter rolled in flour, a little fait, and fnake the faucepan often. When the cream boils, pour them into the plate for a comer-difh, or a fide-dim at fupper.

To Jhiv Cucumbers,

Pare twelve cucumbers, and Dice them as thick as a crown piece; put them to drain, and lay them in a coarfe cloth till they are dry ; flour them, and fry them brow.i in butter ; cut out the fat, then put to them fome gravy, a Ht tie port wine, fome pepper, cloves, and mace; let them ftew a little ; then roll a bit of butter in flour, and tofs them up; feafon with fait : You may add a little mufhroom liquor.

To Jhn.v Ptafe and Lettuce,

Take a quart of green peafe, two nice lettuces clean waflied and picked, cut thsm fmail acrofs, put all into a faucepan," with a quarter of a pound of butter, and pep- per and fait to your palate; cover them clofe, and let them ftew gently, making the pan often. Let them ftew ten minutes, then ihake in a little flour j tofs them round, and pour in half a pint of good gravy • put in a little bundle of fweet herbs, and an onion with three cloves, and a blade of mace {tuck in it. Cover the pan clofe, and let them ftew a quarter of an hour longer; then uke

63 OF STEWING.*

out the onion and fweet herbs, and pour the reft into the

difll.

To ftt-jo Red Cabbage.

Take a red cabbage, lay it in cold water for an hour, cut it into thin flices acrofs, and then into little pieces. Put them into a ftew-pan, with a pound of faufages, a pint of gravy, a little bit or ham or lean bacon ; cover it clofe, and let it flew half an hour; then take the pan off the fire, and ikiin away the fat, ihake in a little flour, and let it on again. Let it itew two or three minutes, then lay the faufages in the di(h, and pour the reft all over. You may, before you take it up, put in half a fpoonful of vinegar.

Toftcw Ptars.

Pare fix pears, and either quarter them, or do them whole : (they make a pretty difh with one whole, the ceft cut in quarters, and the cores taken out.) Lay them in a deep earthen pot, with a tew cloves, a piece 6i lemon-peel, a gill of red wine, and a quarter of a pound offine fugar. If the pears are very large, they will take half a pound of fugar, and half a pint of red wine ; cover them clofe with paper, and bake them till they are enough.

Serve them up hot or cold, juit as you like them ; and they will be very good with water in the place of wine. 7 c jicnv Mujhrocvis.

Take f re ill mufhrooms, clean them well, let their fkins be pulled off, and their gi!ls fc raped out, it they happen to be found, or elfe do not ute them ; cut the mumrooms in large pieces, and put them all together in a faucepan, without any liquor; cover it clofe, and let them flew gently, with alirtle fait, till they are tender, and cover- ed with liquor; then take out \our mufhrooms, and drain them" or elfe put tome pepper to them, with fotne white wine, and when they have boiled up, pour off* the fauce, a-.id thicken it with a littl„* butter rolled in flour; fome will out i-n a fhaliot with the fpice, but that wiil fpoil the flavour of the muihrooms, whkh every body defines to prefeive.

G F HASH E'"S. 63

CHAP. VII. OF HASHES.

Tohfljh Beef.

Take the raw part of any piece of roafted beef, and cut it into thin flices, about the length of a little fin- ger, and about the fame breadth. Take alfo a little water, and an equal quantity of gravy ; boil it well with a targe onion cut in two, pepper and fait, then rake a piece of butter rolled in flour, and ftir it in the pan till it burns. Put it into the fauce, and let it boil a minute or two. — Then put in the fliced beef, but you muft only juft let it warm through. Some add a few capers, muihrooms, walnut-pickle, or catfup. Serve this up to table in a foap-dilh, garnifhed with pickles.

To hajh Mutton*

Take mutton half roafied, and cut it in pieces as big as a half-crown; then put into the faucepan half a pint of red wine, as much ftrong broth or gravy (or water, it you have not the other/, one anchovy, a (ballot, a little whole pepper, fome nutmeg grated, and fait to your tafte; let thofe ftew a little, then put in the meat, and a few capers and famphire fhred ; when it is hot through, thicken it up with a piece of frcfh butter rolled in flour; have toafted tippers ready to lay in the dilh » and pour the meat on them. Garnifh with lemon.

To drefs a Lamb's Head and Pluck,

Boil the head and pluck a quarter of an hour at moft, the heart five minutes, the liver and lights half an hour. Cut the heart, liver and lights, intofmall fquarc bits, not bigger than a pea. Make a gravy of the liquor that runs from the head with a quarter of a pint of the liquor in which it was boircd, a lit r le walnut liquor or catfup, and a little vinegar, pepper, and fait. Then put in t he brains and the haflicd meat, (hake them well together in liquor, which (hould be only juft as much as to wet the meat. Pour ail upon the fippets in a foup-dilb ; and,hav-

64 - OF HASHES.

ing grilled the head before the fire, or with afalamander, lay it open with the brow n fide upwards upon the halted lvvcf>'j&c. Garnifh with fliced pickled cucumbers, and thin il ices of bacon b'oiied.

9~0 m:nce Veal.

Take any part of rhe veal that is under done, eiflier matted or boiled, and thred it as fine a-s pofiihte with a knife. Then take a fufricienr quantify o{ beef gravy, chiiotre in'it the quantity of a hazle nut of eav ear to half a pound f-f meat, and then put into the gravy the minced vfHl, and let it boil not above a minute. Pour it into a {oup-plate or difh, upon fippets of bread toafted ; aid garnifh t!:e difh with pickled cucumbers, Sec. or with « i ii - flices of bacon broiled.

Tc hojk a Calf's H-ad hniv».

Take a calf's head and boil it ; when it is cold, take em half of the head, and cut off the meat in thin flices, ) v.i it into a Aew-pan, with a little brown gravy, adding, a fpoonful or two of walnut-pickle, a fpoonful of cat- fup, a little red wine, a little Hired mace, a few capers fhred, or a little mango, boil it over a ftove, and thicken it with butter and rlour. Take the other part of the head, cut off the bone ends, and fcore it with a knifej f-afon it with a little pepper and fair, rub it over with the yelk of an egg, and ftrew over a few breadcrumbs, and parfley ; then fet it before the fire to broil till it is brown ; and when you difh up the other part, put this in ihe middle ; lay about your hafh, brain cakes, with iorced-meat balls, and crifp bacon.

1o make the Brain Cakes.

Take a handful of bread crumbs, a little (bred lemon- peel, pepper, fait, nutmeg, fweet marjoram, parfiy ihred line, and the yelks of three eggs; tike the brains and fkin them, boil and chop them fmall, fo mix them all tcgether : put a little butter in your, pan when ) on try them, and drop them in as you do fritters. If they fhoord run in your pan, put in a handful more of bread crumbs.

To hcjb a Calf 's Head white.

Take a calf's head, and boil it as much as you would do for eating ; when it is cold cut it in thin flices, and put it into a ftew-pan, with a white gravy ; then put to it a little fait, (bred mace, a pint of ojfleis, a few Hired

OF HASHES, 65

mufhrooms, lemon-peel, three fpoonfuls of white wine, and fome juice of lemon ; fhake all together, b »il it over the rlove and thicken it up with a little buner and flour. When you put it in the difh, you muft lay a boiled fowl in the middle, and a (ew flices of crifp bacon round the difh.

To drc/s a Mod Turtle. Take a calf's head with the {kin upon it, and fcald off the h.^ir as you would do off a pig ; rhen clean it, cut off the horny parr in thin flices, with as little of the lean as poflible; put in the brains, and the giblers of a goofe well boiled : have ready between a quart and three pints of ftrong mutton or vea! gravy, with a pint of Madeira wine, a large tea-fpoonful of Cayenne pepper, half the peel of a large lemon fhred, as fine as poffible, a little fair, the juice of two lemons ; ftew all thefe together till the m^ar is very tender, which will be in about an hour and a half; and then have ready the back {"hell of a turtle, edged with a pafte of flour and water, which you mu't firft fet in the oven to harden ; then put in the ingredi. ents, and fejJHpto the oven to brown the top ; and when that is done, garnifh the top with yelks of eggs boiled hard, and forced-meat balls.

N. B. If you cannot get the {hell of a turtle, a China foup-difh will do as well ; and the cruft may beemmitted. To hajh cold Fowl. Cut your fowl up, divide the legs, wings, breaft, &c. into two or three pieces each ; then put them into a ftew- pan, with a blade or two of mace, and a little lhred le- mon-peel ; dredge on a little* flour, and throw on fome gravy ; when it begins to fimmer, put in a few pickled mufhrooms, and a lump of butter rolled in flour. When it boils, give it a tofs or two, and pour into the difh. — Garnifh with fliced lemon and barberries* To hajb a Hare. Cut up your hare entirely, put it into a ftew-pan with fome good gravy, a gill of red wine, fome fhred lemon- peel, and a bundle of fweet herbs ; let itftew for an hour, then add fome forced-meatballs, and the yelks of twelve hard-boiled eggs, with trufllles and morels. Give them a boil up, then take out the herbs, place the hare hand- fomely on the difh, and pour your gravy, Sec, ovei it.— • Garnifh with fliced lemon and barberries*

6$ OF SOUPS.

C H A P. VIII. OF SOUPS.

Ta male gravy Soup.

rJ "ake the hones of a rump or beef", and a piece of the neck, and hoil it rill you have all the goodnefs of it ; then irraiu it off, and take a go.d piece of butter, put it in a itciv-pan, and brown it, then put to it an onion ftuck with clones, ibme celery, endive, fpinach, and three carrots ; put to your gravy feme pepper and fait, andletit boil all together ; then pur in tippets of bread dried by the fire ; and you may add a glafs of red wine. Serve it up with a French roll toafted, and laid in the middle^ To make a rich Giblet £2»^jQ^Bt

Take four pounds of gravy beef, two pounds of fc raj; #)f mutton, two pounds of fcrag of veal ; (lew them well down m a fufticient quantity of water for a (hong broth ; let it iland till it is qu;te cold, then fcum the fat clean off. Take two pair of giblets well fcalde'd and cleaned, put them into \our broth, and let them fimmer till they are ftewed tender; then take your giblets, and run the foup through a fine fieve, to catch the fmall bones ; then take an ounce of butter, and put it into aftew-pan, mixing a proper quantity of flour, to make it of a fine light brown. Take a frnali handful of chives, the fame of parftey, and a Aery linle of fweet marjoram ; chop all thefe herbb to- gether exceiTive fmail ; fet your foup over a How fire, put in your giblets, butter and flcur, and fmail heibs ; then take a pint of Madeira wine, fome Cayenne pepper, arid fait to your palate. Let them all fimmer together, till the herbs are tender, and the foup is finifhed. Send it iq table w ith the gibtats in it.

N B. The livers muit be dewed in a faucepan by themf ly.s, an A pur in the dilh when youferve it up. To make a gwd Pecije S'.up.

Take a quart cf fpiit ptafe, put them into a gallon ef

OF SOUPS. 67

foft water, with a bunch of herbs, fome whole Jamaica and black pepper, two or three onions, a pound of lean beef, and a pound of the belly-piece of fait pork ; boil all together, till your meat is thoroughly tender, and your foup ftrong ; then drain it through a fieve, and pour it into a clean faucepan ; cut and wafh three or four large heads of celery, fome fpinach, and a little dried mint, rubbed fine; boil it till your celery is tender, then ferve it up with bread cut in dice and fried brown. To make green Peafe Soup.

Have a knuckle of veal of tour pounds, a pint and a half of the older!, green peafe fhelied, fet them over the fire with five quarts of water; add two or three blades of n;ace, a quarter of an ounce of whole pepper, a fmall Onion Ruck wi.h three cloves, and a bunch of fweet herbs ; cover it clofe, and let it boil till half is wafted ; {train it orF, and pafs your liquor through a iieve, put it into a clean faucepan, with a pint of the ycungeft peas, the heart of a cabbage, a lettuce or two, and the white part of three or four heads of celery, cut fmall, cover it clofe, and let it ttei^for an hour. If you think it is not thick enough, take fome of your foup, and put in half a fpoon- ful ot flour ; ftir it in a bafon till it is fmooth ; pour it into your foup; ftir it vyeii together, and let it^, boil for ten minutes f then difh it up with the ctuftof a French roll. To make a White Portable Soup.

Take a leg of veal, bone it, and take off all the flcin and fat; take like wife two dozen ot fowls or chickens feet, walhed clean, and chopped to pieces; put all into a large ftoving-por, with three gallons of foft water, and let it ftove gently, till the meat is fo tender as tofeparate. You rauft keep your pot tight covered, and a conftant fire during the time of its ftoving; in about feven or eight hours, try your jelly in a cup. and when quite cold, if it is foftiffas that you can cut it with a knife, take it off, and ftrainit through a fieve, and take ofFall the fat, and fcum firft with a fpoon, and then with a philtering paper: Provide china cups, and fill them with the clear jelly ; (ct them in a gravy pnn; or a large ftew-pan of boiling water over a ftove; in this water boil your' jelly in the cups, till it is as thick as glue. After which, let them Hand in the vv tter till they are quite cold : Before you turn them out of your cups, run the edge of a knife round to luofen them;.

68 OF SOUPS.

then turn them upon a piece of new flannel, which will draw out all the moifture gradually. Turn them every fix or eight hours, tili they are perfectly dry, and like a piece of glue; keep them in as dry a place as you can, and in a little time they will be fo hard, that you may carry them in your pocket, without the leaft inconvenience. When you want to ufe it, take a piece about the bignefs of a walnut, snd pour a pint of boiling water on it, fur- ring it tili it is diffolved ; feafon it with fait to your tafte, and you will have a bafon of ftrong broth. If you want a dim of foup, boil vermicelli in water; then to a cake of your foup, pour a pint of water, fo that four cakes will make two quarts; when it is thoroughly melted, (et it over the firejuft tofimmer; pour it into the difh, put in thin flices of bread hardened before the fire, and the ver- micelli upon them. Thus you have a dim of foup in a- bout half an hour. Whilft this is doing, you may have any tiling drafting to follow, which will not only be a good addition to your dinner, but faving time.

Note, Seafon it to your palate, as there is no fait or fea- foning in the preparation.

To moke a Bratvt? Portable Soup^L

Take a larg« leg of beef, bone it, and take off the (kin, and what fat you can; put it into a iioving pot, with a tight cover; put to it about four gallons of foft water, with fix anchovies, half an ounce of mace, a few doves, half an ounce of whole white pepper, three onions cut in two, a bunch of thyme, fweet marjoram and paifley, with the bottom cruft of a two-penny loaf that is well baked ; cover it very clofe, and let it have a conftant fire to do leifurcly for feven or eight hours; then ftir it very well together, to make the meat feparate : cover it clofe again, and in an hour try your broth in a cup, to fee if it will glutinate; if it does, take it off, and ftrain it through a canvafs jelly bag into a clean pan ; then have China or well glazed earthen cups, and fill them with the clear jelly ; put them into a broad gravy pan, or ftew-pan, with S>iling water ; fet in the cups, and let them boil in that till they are perfectly glue. When they are almoft cold, run a knife round, them, and turn them upon a piece of new flannel, to draw cut all the molfiure; in fix or feven hours turn them, and do fo till they are perfectly hard and dry ; put them into ilone jars, and keep them in a dry place.

OF SOUPS. 69

This is very good for foups, fauces, and gravies. When you intend to make it into foup, (hred and wafli very clean what herbs you have to enrich it, as celery, endive, cher- vil, leeks, lettuce, or indeed what herbs you can get; boil them in w ater till they are tender, {train them off, and with that water duTolve what quantity of portable foup you pleafe, according to the ftrength you would have it. If you ar£ where you can get it, fry a French roll, and put it in the middle of your diih, moiftened firft with fome of your foup; and when your cakes are thoroughly melted > put your herbs to it, and fetit over the fire till it is juftat boiling: then ciifh it up, and fend it to table. To make Vermicelli Soup.

Take two q«.i .^rts of ftrong veal broth, put it into a clean fancepan, with a piece of bacon fluck with cloves, and half an ounce of butter rolled in flour; then take a fmall fowl irufTed to boil, break the breaft bone, and put it into your foup; ftove it clofe, and let it (lew three quarters of an hour: take about two ounces of vermicelli, and put to it fome of the broth; fet it over the fire till it is quite ten- der. When your foup is ready, take out the fowl, and put it into the diih ; take out your bacon, fkim your foup as foon as poffible, then pour it on the fowl, and lay your vermicelli all over it ; cut fome French bread thin, put it into your foup, and fend it to table.

If you choofe it, you may make your foup with a knuc- kle of veal, and fend a handfome piece of it in the middle of the diih, inftead of the fowl.

To make Soup Lorraw.

Have ready a ftrong veal broth that is white, and clean fcummed from all fat: blanch a pound of almonds, beat them in a mortar, with a little water, to prevent their oil- ing, and the yelks of four poached eggs, the lean part of the legs, and all the white part of a roafted fowl; pound all together as fine as poffible; then take three parts ot the veal broth, pat it into a clean ftew-pan, put your ingre- dients in, and mix them well together ; chip in the cruft of two French rolls wellrafped; boil all together over a {love, or a clear fire. Take a French roll, cut a piece out of the top, and take out all the crumb; mince the white part of a roaited fowl ver> fine, feafon it wi;h pepper, fair, nutmeg, and a little beaten mace; Put 'n about an ounce t»f butter, and mojften it with two fpoonfuls of your foup

7o OF SOUPS.

ft rained to it; fet it over the ftove to be thorough hot: Cut fome French rolls in flices, and fcl them before the fire to crifp ; then ftrain oft your foup through a tammy or a lawn ftrainer, into another clean ftew-por ; let it ltew till it is as thick as cream : then have your difh ready ; put in fome of your crifp bread ; fill your roll with the mince, and lay on the top as clofe as poliible ; put it in the middle of the difh, and pour a ladleful of \ our foup over it; put in your bread firit, then pour in the foup, till the dim is full. Garniib with petty patties; or make a rim for ycur difh, and gamifh with lemon raced.

If you pleafe, you may fend a chicken boned in the middle, inftead of the roll; or you may fend it to table with only crifp bread.

"To make a Sorrel Soup avi/h Eg%s*

Take the chump end of a loin of mutton, and part of a knuckle of veal, to make your itock with ; feafon it with pepper, fait, clove?, mace, and a bunch of fweet herbs ; boil it till it is as rich as you would have it ; ftrain it oft, and put it into a clean faucepan : Put in a young fowl, co- ver it over, and ftove it; then take three or four large handfuls of forrel wafhed clean; chop it groflly, fry it in butter, put it to your foup, and let it boil till y»ur fowl is thoroughly done; fcum it clean, and fendjt to table with the r*oH in the middle, and fix poached eggs placed round about it. Garnifh the difh with fippets, and ftew- ed forrel.

!'o make Afparagus Sotff,

Take five or fix pounds of lean beef cut in lumps, and rolled in flour; put it in your ftew-pan, with two or three flices of fat bacon at the bottom ; then put it over a flow fire, and cover it clofe, ftirring it now and then. till the gravy is drawn: then put it in two quarts of water and half a pint of ale. Cover it clofe, and let it flew gently for an hour, with fome whole pepper, and fait to your mind ; iben ftrain off the liquor, and take off" the fat; put in the leaves of white beets, fome fpinach, fome cabbage, lettuce, a little mint, fome forrel and a little fweet mar-* joram powdered; let thefeboil up in your liquor, then put in the green tops of afparagus cut final), aud let them boil till all is tender. Serve it up hot, with a t'rench roil in tjie middle,

SOUPS FOR LENT. . 71

Rich Soups in Lent, or for faji Days,

To make a Craiv Fijh Soup.

Cleanfe them, and boil them in water, fait and fpicc : pull off their feet and tails, and fry them ; break the reft of them in a Hone mortar, feafon them with favoury fpices and an onion, a hard egg, grated bread, and fweet herbs boiled in good table beer; (train it> and put to it fcald- ed chopped parfley, and French rolls; then put in th& fried craw filh, with a few mufhrooms. Garnifh the difk with fliced lemon, and the feet and tail of a craw rifh. To make Oyjier Soup.

Have ready a good filh ftock, then take two quarts of oyfters without the beards; bray the hard part in a mor- tar, with the yelks often hard eggs. Set what quantity of filh ftock you mall want over the fire with your oyfters; feafon it with pepper, fait, and grated nutmeg. When it boils, put in the eggs, and let it boil till it is as thick as cream. Difh it up with bread cut in dice. To make an Eel Soup.

Take eels according to the quantity of foupyou would make ; a pound of eels will make a pint of foup.; fo to every pound pf eels put a quart of water, a cruft of bread, two or tferec blades of mace, a little whole pepper, an onion, and a bundle of fweet herbs ; cover them clofe, and let them boil titJ half the liquor is wafted ; then ftrain it, toaft fome bread, and cut it final I, lay the bread in the difh, and pour in your foup. If you have a (lew hole, fee the difh over it for a minute, and fend it to table. If you iind your foup not rich enough, you mult let it boil till it is as llrong as you would have it, and add a piece of car- lot to brown it.

To make a Rronjon Soup.

Into a clean fan ce pan put three quarts, or more, of water, with rafpings fufficient to thicken it, two or. three onions, cut acmfs, two or three cloves, fome whole pep- per, and a little fait; cover it clofe, and let it boil about an hour and a half, then (train ir through a fieve; have celery, carrots, endive, lettuce, fpinach, and what other herbs you like, nor cut too fmall, and fry them in butter ; take a clean ftew-pan, that is large enough for your in- gredients, put in a good piece of butter, duit in flour, and keep it itiriing till it is of a fine brown ; then pour ij?

72

SOUPS FOR LENT.

your herbs and foup, boil it till the herbs are tender and the foup of a proper thicknefs. Have bread cut in dice, and fried brown; pour your foup into the difh, put fome of the bread into the foup, the reft in a plate, and ferve it up.

To make a While Soup. , Putin a clean faueepan two or th.ee quarts of water, the crumb of a twopenny loaf, with a bundle of herbs, fome whole pepper, two or three cloves, an onion or two, cut acrofs, and a little fait : let it boil, covered, til! it is quite fmooth ; take celerv, endive, and Irrtuce, only the white parts, cut them in pieces, not too fmall, and boil them rill they are very tender, itrain your foup off into a clean ftew-pan ; put your herbs in with a good piece of butter (tined in it till the butter is melted, and let it boil for fome time, till it is very fmooth. If any fcum arifes, take it off very clean : foak a fmall French roil, nicely rafped, in fome of the foup ; put it in the middle of the dilh, pour in your fcup, and fend it to table. To make Onion Soup. Firft, put a tea-kettle of water on to boil, then flice fix Spanim onions, cr fome of thelargeft onions you have got ; flour them pretty well, then put them into a ftcw- pan that will hold about three quarts, fry them in butter till they are of a fine brown, but not burnt :, pour in boil- ing water fuificicnt to fill the foup di(h yoirfntend ; let it boil, and take half a pound of butter rolled in flour, break it in, and keep it ftirring till your butter is melted ; as it boils, fcum it very well, and put in a little pepper and fait; cut a French roll into flices, and ft t it before the fire to crifp; poach feven or eight eggs very nicely ; cut off all the rugged part of the whites, drain the water from them, and lay them upon every flice of roll ; pour your foup into the dim, and put the bread and eggs carefully into the difh, with a ikimmer. If you have any fpinnch boiled, lay a leaf between every piece of roll, and fend it to table,

If you have any Parmefancheefe, fcrape about an ounce very £ne, and put it in when you pour on your boil- ing water; it gives it a very high flavour, and is not to be perceived by the taite what it is.

SOUPS FOR LENT. 73

To make Turnip Soup,

To two quafts ©f water, put three quarters of 3 pound. of rice, clean picked and warned, with a flick of cinna- mon ; let it be covered very clofe, and fimmer till your rice is tender ; take out the cinnamon, and grate half a nutmeg ; beat up the yelks of four eggs, and drain them to half a pint of white wine, and as much pouncied f 1 j oar as will make it palatable ; put this to your foup, and ftir it very well together : fer it over the fire, ftirrirsg it till it boils, and is of a good thicknefs ; then fend it to table.

To make Onion Soup. '

Pare a bunch of turnips (fave out three or four), put them into a gallon of water, with half an ounce of white pepper, an onion ftuck with cloves, three blades of mace, half a nutmeg bruifed, a good bunch offweet herbs, and a large cruft of bread. Boil them an hour and a half, then pafs them through a fieve ; clean a bunch of celery, cut it fmall, and put it into your turnips and liquor, with two of the turnips you faved, and two young carrots cut in dice : cover it clofe, and let it ftew ; then cut two turnips and carrots in dice, flour them, and fry them brown in butter, with two large onions cut thin, and fried likewife ; put them all into your foup, with fome vermi- celli ; let it boil foftly, till your celery is tender, and your foup is goodT Seafonit with fait to yourpalate. To make Soup Meagre,

Take a bunch of celery warned clean, and cut in pieces, a large handful offpinach, two cabbage lettuces, and fome parfley : warn all very clean, and ihred them fmall ; then take a large clean ftew pan, put in about half a pound of butter, and when it is quite hot, flice four large onions very thin, and put into your butter; ftir them well together for two or three minutes ; then put in the reft of your herbs : (bake all well together for near twenty minutes; duft in tone flour, and ftir together ; pour in two quarts of boiling water ; feafon with peiper, fait, and beaten mace. Chip a handful of cruft of breads and put in ; boil it half an hour, then beat tip the yelks r three egy;s in a fpoonful of vinegnr ; pour it in, ftir. " two or three minutes, then fend ir to table.

G

74 OF FRICASEES,

G H A P. IX.

OF FRICASEES.

Tofrkafee Neats Tongues.

Eoil them tender, peel them, c.i them into thin flices. and fry them in frefh butter ; then pour out the butter j put in as much gravy as will be wanted forfauce, a bun- dle of fweet hctbs, an onion, fome pepper and fait, and a blade or two of mace; fimmer all together for half an hoar. Then take out the tongue, ftrain the gravy, put it with the tongue in the flew- pan again, beat up the yelks of two eggs, with a giafs of white wine, a little grated nutmeg, a piece of butter as big as a walnut rolled in flour ; (hake all together for four or rive minutes, diih it up and fend it to table.

Tofrkafee Ox Palates.

Put the palates upon the fire in cold water, and let them boil foftly till they are very tender ; then blanch and ferape them clean ; rub them all oyer with mace, nutmegs, cloves, pepper beaten fine, mix&l with crumbs of bread. Put them into a ftew-pan of hot butter, and fry them brown on both fides. Then, having poured off the fat, put as much beef or mutton gravy intoa ftew-pan as if required for fauce, and an anchovy, a little lemon juice, and fait to make it palatable,, and a piece of butter rolled in flour. When thefe have fiminered togethcra quarter of an hour, diih them up, and garniih with iliced lemon,

To f rim fee Tripe.

Take the whitdt and the thickeft feam tripe, cut the white part in thin ilices, and put it into a ftew-pan, uith a little white gravy, a fpoonful of white wine, a little lemon juice, and a lemon-peel grated. Add to it the yelks of two or three eggs beat very well, with a little thick cream, fared parfley, and two or three chives. Let them all be (hook together over a (rove or flow fire, till the giavy becomes as thick as cream ; but it mult not

OF FRICASEES. 7;

boll for fear it fhould curdle. Pour all together into a dim.

with fippets. Garniih with fliced lemon and.muflirooms.

To fricafee a Calf's Head.

Take half a calf's head that is boiled tender, cut it into flices, and put it into a ftew-pan with fome good veal broth ; feafon it with mace, pepper and fait, an artichoke bottom cut in dice, and force-meat balls firft boiied, morels and trufHes; let thefe boil together for a quarter of an hour; fcum it clean ; beat up the yelks of two eggs in a gill of cream, put this in, and make it round till it is ready to boil ; fqueeze in a little lemon, andferve it up. Garniih with lemon. To fricafee Calf 's Feet.

Drefs the calf's feet, boil them as you would do for eating, take out the long bones, cut them in two, and put them into a ftew-pan, with a little white gravy, and a fpoonful or two of white wine, take the yelks of two or three eggs, two or three fpoonfuls of cream, grate in a little nutmeg and fait, and fhake all together with a lump of butter. Gamifh your dilh with flices of lemon and currants, and ferveit up.

Tofricafee Veal Sweetbreads.

Cut the fweetbreads in thin flices, the length-way. Dip them in eggs. Seafon them with pepper, fair, and grated nutmeg. Fry them of a light brown ; then put them into a ftew pan with a fufficient quantity of brown gravy, and a fpoonfulof lemon juice. Thicken it with butler and flour, ferve it up together, garniftied with bits of toafted bacon and crifpparfley.

To fricafee Lamb broivn.

Cut a hind quarter of lamb into thin flices; feafon them with pepper and fait, a little nutmeg, favory, mar- joram, and lemon-thyme dried and powdered (fome add a lhallot), then fry on the fire brifldy j and afterwards tofsthe lamb up in ftrong gravy, a giafs of red wine, a few oyfters, fome force-meat balls, two palates, a little burnr butter, and an egg or two, or a bit of butter rolled in flour to thicken it. Serve all up in one diih, garnifh- ed with fliced lemon.

To fricafee Lamb white.

Take a leg of lamb, half roaft it ; when it is cold cut it in flices, put into a ftew-pan with a lirr'k white gravy, a fiiallot fared fin?, a little nutmeg, fait, and a few lured

7<5 OFFRICASEES.

capers, let it boil over a ftove til] the lamb is enough ; to thicken the fauce, take three fpoonfuls of creanCthe yelks of two eggs, a little fhred parfley, and beat them \\d\ together j then put it into a ftew-pan, and make it- tiil it is thick, but do nm let it boil ; if thh do nor make it thick, rutin a little flour and butter, and fo ferve it up. Garnifh your dim. with mufnrooms, oyfters, and lemon.

Tofrkafit Lamb /tones audSix,eelbreadst

Have rejdy fome lamb itones blanched., par-boiled, and fiiced, and floifr two or thrre fweetbreads j if very thick, cut them in two; the >elks of fix hard eggs whole'; a ftw piftacchio nut kernels, and a ^ew large oyfters ; fry all thofe of a line brown, then pour away the butter and add a pint ot drawn gravy, the lamb-ftones, fome afpa- ragus tops of about an inch long, fome grated nutmeg, a little pepper and fait, two (ballots fhred fmall, and a gJa/s of u hire wine. Stew all thefe together for ten mi- nutes, then add the yelks of fix eggs beat very fine, with a little white wine, and a little mace; fiir all together till it is of a fine thicknefs, and then difh it up. Garniih with lemon.

To frkafee Pigs Ears,

Take three or four pigs ears, clean and boil them very tender, cut them in fmall pieces the length of your finger, and fry them with butter till they are brown ; put them into a ftew-pan with a little brown gravy, a lump of but- ter, a fpoonful of vinegar, and a little muftard and fait, thickened with flour. Take two or three pigs feet, and boil them very tender, fit for eating, then cut them in two, and take out the large bones ; dip them in eggs, and flrcw over them a few bread crumbs, feafbn them with pepper and fair. Then either fry or broil them in 'the middle of the difn with the pigs ears. To frkafee Pigs Pettitoes.

Clean the pettitoes vety well from hair, &c. fpHt them in two down the middle ; boil them with the liver, lights, and heart, till they are very tender, in half a pint of water or more, according to the quantity of meat, with an onion, a bunch ot fweet herbs, a little whole pepper, and a blade of mace. But in five minutes take out the liver, lights, and heart, mince them very fmall, grate a little nutmeg over them and dredge them with flcmr

OF FRICASEES. 77

gently. When the pettitoes or feet are quite tender, take them out, (train the liquor in which they were boiled, and then put all together into a faucepan, with a little fait, a bit of butter as big as a walnut, and either a (boon- ful of vinegar, or thejuice of half a fmali tarn on. ohakc the faucepan often ; and after it has fnnmered five or fix minutes and you have laid fome toafted fippsts'or dices of bread round the infide of the ,diih, lay the minced meat and fauce in the middle, and the fplit pettitoes round it. Garniili with fliced lemon.

Tofrkafee a Hare.

Boil the hare with apples, onions, and parfley ; when it is fender, (hred it fmall, then put thereto a pint of red wine, one nutmeg, a little pepper and fait, and two or three anchovies; ftir thefe together, with the yelks of twelve hard eggs ftired fmall ; when it is ferved up, put in as much melted butter as will make it moid, garnish the dim with fome of the bones, and the whites of eggs boiled hard, and cut in halves.

Tofrkafee Rabbits ivhite.

Half road two young rabbits 5 then (kin and cut them in pieces, ufing only the whiteft parts ; which you mult put into a ftew-pan, with a fufficient quantity of white sravy, a fmall anchovy, a little onion, (hred mace, grated ?|mon-peel, and nutmeg grated; let it have tJrife boil. Then take a little cream, the yelks of two eggs, a lump of butter, a little juice of lemon, and Hired parlley ; put them all together into a ftew-pan, and (hake them" over the fire till they become as white as cream ; but do not let the mixture boil, for it will curdle if it does. — Garnifti the difh with fliced lemon and pickles. tofrkafee Rabbits brown.

Cut the legs in three pieces, and the other parts about the fame fize. Beat them thin, and fry them in butrer over a quick fire ; when fried put them into a ftew-pan with a little gravy, a fpoonful of catfup, and a little grared nutmeg. Shake it up with a little fioar and butter, and garniili the dilh with fried parfley, made very crifp. Tofrkafee Chickens ivhite.

Halfroaft the chickens, then having cut them up as for eating, {kin them, and put them into a ftew-pan with a little white gravy, thejuice of a lemon, an anchovy for every chicken, with a fufficient quantity of mace and

78 OF FRICASEES.

nutmeg grated, and then boil them. Take alfo the yelks of eggs, as much as neceffary, a little fweet cream and fhr«=i-. parfley; then put them into a ftew-pan with a lump of butter and a little fait. Shake them all the time they are ovrr the fire, but tio not let them boil, for that would make them curdle. Serve it up poured upon fippets, and garnifti the dilh with iliced lemon, or pickled mulh- jooms.

<Tofrica/ee Chickens bronvn.

Cut up the chickens raw, in the manner as you do for eating, and fiat the pieces a little with a rolling pin. Fry them of a light brown ; afterwards put them into a ftew- pan, with a fufficient quantity, but not too much gravy, afpoonful or two of white wine, to two or three chickens, and a little nutmeg and fait. Thicken it up with Hour and butter. Garniih with fippets within the dilh, and with crifp parfley on the rim.

To fricafee Pigeon t.

Quarter each pigeon, and fry them. Take fome green peafe, and fry them alfo till they be like to burn:. Their pour boiling water upon them, and feafon the liquor with pepper, fait, onions, garlic, parfley, and vinegar. Thick- en with yelks of eggs.

'To fricafee Cod.

Take the zoonds, blanch them, then make them very clean, and cut them into little pieces. If they are dried zounds, you mull firft boil them tender. Get fome of the roes, blanch them and wafh them clean, cut them into round pieces about an inch thick, with fome of the livers, an equal quantity of each, to make a handfome dim, and a piece of cod of about a pound for the middle. Put them into a ftew-pan, feafon them with a little beaten mace, grated nutmeg and fait, a few {wezt herbs, an onion, and a quarter of a pint of ftfh broth or boiling water; co er th^m clofe, and let them ftew a few mi- nutes; then put in half a pint of red wine, a few oyfters with the liquor drained, a piece of butter rolled in flour; fhake the pan round, and let them ftew foftly till they are en-ough. Tske out the fweet herbs and onion, and dilh up. Garnifn with lemon.

To fricafee Soals, Place , or Flounders.

Strip cfFthe black (kin of the fifti, but not the white ; then take out the bones, and cut the flefh into flicei about

OF F RICA SEES. 79

two inches long; dip the flices in the yelks of eggs, and ftrew over them rafpmgsof bread ; then fry them in cla- rified butter, and when they are enough, put them on a plate, and fet them by the fire till you have made the following fauce :

Take the bones of the nth, boil them up with water, put in fome anchovy and fwcet herbs, fuch as thyme and pariley, and add a little pepper, with cloves, and mace. When thtfe have boiied together fome time, take the butter in which the fiih was fried, put it into a pan over the fire, fhake flour into it, and keep it itirring while the flour is (halting in ; then itrain the liquor into it, in which the nfh-bones, herbs, and fpice were boiled, and boil it together till it is very thick, adding lemon-juice to your tafte. Put your fim into a difh, and pour the fauce over it ; ferve it up, garniihed with dices of lemon, and fried parfley.

N. B. This difh may take place on any part of the table, either in thefirft orfecond courfe. Ts fricafee Tench ivhite.

Having cleaned your tench very well, cut off their heads, flit them in two, and if large, cut each half in three pieces; if final!, in two;- melt fome butter m a ftew-pan, and put in your tench ; duftin fome flour, pour in fome boiling water, and a few mufhrooms, and feafon it with fait, pepper, and a bundle of fweet herbs, and an onion (tuck, with cloves; when this boils, pour in a pint of white wine boiling hot, let it itew till fufliciently waited; take out the flelh and ftrain the liquor, faving the mufhrooms; bind your fricafee with the >elks of three or four eggs beat up with a little verjuice, f< me parfley chopped fine, and a little nutmeg grated; flir it all the time it boils, fcum it very clean, pour your fauce over the fifh, and fend it to table.

To fricafee Tench &ro<w»:

Prepare your tench as in the other receipt; put fome butter and flour into a ftew-pan, and brown it ; then put in the tench with the fame feafoning you did for your white fricafee; when you have toffed them up, moiften them with a little filh broth ; boil a pint of white wine, and put to your fncafe , flew it till enough, and pro- perly wafted; then take the fiih up, iirain the liquor, bind it with a brown cullis, aad fervt it up. If afpara-

So OF FRICASEES.

gus or artichokes are in ftafon, you may boi! thefe, and add them to your fricafee.

T'y fricafee Eggs ivhiie.

Eoil eight or ten eggs; take off the (hells, cut fome in halves, and fume in quarters . have ready half a pint of cram, a good piece of butter, a little nutmeg, a glafs of white wine, and a fpoonful of chopped pariley ; ftir all together over a clear fire till it is thick and smooth ; lay your eijg* in the difh, and pour the" fauceover. Gar- nish with hard eg^s cut in halves, oranges quartered, and toatied fippets ; tend it hot to tabie.

Tofr'tcajee Eggs briivn*

Bc:'l as many eggvS hard as you want to fill your dim ; take effthe (hells, and \ry them in butter, of a fine brown; pour your fat out of the pan, put in iome flour, and a lump of butter, ftir it till it is thick, and ofagood brown; pour in fome boiiing water, a gili or Madeira, a little pep- per, fait, and beaten mace ; boil ail together, till it is of a good thicknefs; fcum it, and fquceze in a little orange; cut fome of your eggs in half, lay the Hat fide uppermort, and the whole ones between ; pour the fauee over. Gar- niih with fried panley, and a Seville orange cut in fmall quarters.

To fricaft-e Artichoke bottoms.

T.ke them either dried or pickled ; if dried, you muft lay them in warm water for three or four hours, (hitting the water two or three times; then have ready a little cream and a piece of freth butter, ftir it together one way over the fire till it is melted, then put in the arti- choke*, and when they are hot difh them up. To fruafee Mujbrooms,

Taken quart of frefh mufhrooms, make them clean, put them in a faucepan, with three fpoonfuls of water, three of milk, and a very little fait, ; fet them on a quick fire, and let them boil up' three times; then take them off, grate in a little nutmeg, put in a little beaten mace, half a pint of thick cream, a piece of butter rolled well in flour, put it all together into a faucepan, (haking it well all the time. When the liquor is fine and thick, dim them up; be careful they do not curdle. You may ftir i he faucepan carefully with a fpoon all the time.

OF RAGOUTS. *i

CHAP. X, OF RAGOUTS.

To ragout a piece of Beef caVed Beef A-la-made.

Take a buttock of beef, interlarded with great lard, rolled up ir chopped fpice, fage, pa i (ley, thyme, and green onions; bind it clofe with coarfe tape, and put it into a great faucepan. When it is half done, turn it ; let it ftand over the fire on a ftove twelve hours. It is fit to eat cold or hot. When it is cold, flice it out thin, and tofs it up in a fine ragout of fwcetbreads, oyfters, muih- rooms, and palates.

To ragout a Breaji of Veal.

Put a bread of real, with an Onion, a bundle of fweet herbs, a little black pepper, and grated nutmeg, a blade or two of mace, and a very little lemon-peel grated into a large ftew-pan, and juft cover it with water : when it grows tender, take it up and bone it.

Put the bones into the liquor, and boil them till they make good gravy. Then ftrain it ofT. Add to this li-. quor a quarter of a pint of rich beef gravy, half an ounce of truffles and morels, a fpoonful of catfup, and two fpounfuls of white wine. While th'.fe are boiling toge-. ther, flour the veal, and fry it in butter till it comes to be of a fine brown. Then drain ofT the butter, and pour the gravy to the veal, with a few mufhrooms.

Boil all together till the liquor becomes rich and thick, cut the fvveetbread into four, and fpread the pieces and forced-meat balls over the difh, having firft laid the veal in the difh, and poured the fauce all over it, Gamifti with {Heed lemon.

To ragout a Neck of Veal.

Cut it into (teaks, flatten them with a rolling-pin; lard them with bacon, and feafon them with a mixture of fait, pepper, grated nutmeg, mace, lemon-peel, and thyme, Then dip each fteak feparately in the yelks of eggs. Put all together in a ftew-pan, over a flow fire, and keep

8i OF RAGOUTS.

bafting and turning the fteaks in order to keep in the gravy. When they are done fufficiently, uifh them with half a pint of ftrong gravy feafoned high, adding nmili- Tooms, pickles, and forced-meat balls dipped in the yelks of eggs Garnifh with ftewed and fried oytters.

If you intend a brown ragout, put in a glafs'of red wine; if a white ragout, put in white wine, with the yelks of eggs beaten up with two or three fpoonfuls of cream.

To ragout Veal Sweetbreads.

Cut fweetbreads into pieces as big as a walnut; wafli and dry them, put them into a ftew-pan of hot burnt butter. Stir them till they are brown, and then pour Over them as much gravy, mufhrooms, pepper, fait, and all fpice as will cover them ; then let them ftew half aa hour. Pour off the liquor; pafs it through a fieve, and thicken it for fauce. Place the veal fwcet-breads in the difh, pour the fauce over thera, and ferve them up, gar- niftied with fliced lemon, or orange.

To ragout a Leg of Mutton.

Take off the fat and fkin, and cut the flelh very thin, the right way of the grain. Butter the ftew pan, duft it tyith flour, and put in the meat, half a lemon, and half arr onion, cut very fma!l, a blade of mace, and a little bundle of fweetherbs. Stir it a minute or two. Then pur in a quarter of a pint of gravy, and an anchovy minced fmall, mixed with butter and flour. Stir it again for fix minutes, and then.^ifh it up.

To re* ut /Ires Feet and Ears.

If they are raw or fou fed, boil the feet and ears till they are tender, after which cut them into thin bits about two inches long, and a quarter of an inch thick. Put them into a ftew-pan, with half a pir.t of good gravy, a glafs of white wine, a good piece of butter rolleoSin flour, a little pepper and fait, a good deal of muftard, and half an onion. Stir ?.li together till it becomes ofa fine thick- nefs, and then popr it into a difh, meat and gravy to- gether.

To make a rich Ragout.

Having parboiled lamb ftones and fweetbreads, and blanched fome cocks-combs, cut them all in flices, and. feafon them with a mixture of pepper, fait, mace, and nutmeg. Then fry them a little in lard ; drain them,

OF RAGOUTS. gg

and tofs them up in good graVy, with a bunch of fweet herbs, two fhallots, a few mufhrooms, truffles, and mo- rels. Thicken it with burnt butter, and add a glafs of red wine. Garnifh the dim with pickled mufhrooms, or fried oy iters, and 11 iced lemon.

A Ragout for made dijhes.

Take red wine, gravy, fweet herb?!, and fpice, in which tofs up lamb-ftones. cocks-combs boiled, blanched, and diced, with fliced fweet-breads, oyfters, muihrooms, firutHes, and morels; thicken thefe with brown butter, and ufe it occafionally when wanted to enrich a ragout of any fort.

A Ragout of Snipes,

Take two brace of fnipes, clean picked, put a niece of butterinto a fcew-pan, and give your fnipes a browning; then cut them down the back, and prefs them flat, but d® not take out the tail ; put them into a (lew-pan with fome good gravy, a fmall gliif*. of red wine, a gill of fmall mufhrooms, a little beaten mace, and fait : let them u#w five or fix minutes, then* roll a piece of butter in fiour. When it is the thicknefs of cream, fcum it clean, and diih them up. Ganiifh your diih with toafted fippets, and orange cut in fmail quarters.

A Ragout of Eggs.

Boil fix eggs hard ; then take large mufhrooms, peel and fcrape them clean, put them into a faucepan, with a HttJe fait, cover them and let them boil; put to them a gill of red wine, a good pieae of butter rolled in flour, feafoned with mace and nutmeg ; let it boil till it is of a good thicknefs; cut the whites, of your eggs round, (o that you may not break the yelks ; lay fome toafled fip- pets in your diih, with the yelks of eggs; then pour over your ragout ; garnifh your difh with the whites; lay the flat fide uppermoft, and a Seville orange between. To ragout Sturgeon.

Cut fturgeon into collops, iard and rub them over with an egg, dull on fome flour, and fry them of a fine brown in lard ; as fbpn as they are done, put them into a flew- pan with a pint of good gravy, fome fweet herbs fhred fine, fome dices of lemon, veal fweet-breads cut in pieces, truiiles, mufhrooms, and a glafs of white wine; bind it with a good cullis, till it is of a proper thicknefs ; then take bffthe fcum very clean ; difh it up, and garnifh it with barberries and lemons.

34 OF PASTRY,

To ragout Oyjiers. Open fourdo.en of the largett Melton oyfters, and fave the liquor; make a thick batter with cream, the yelks of eggs, nutmeg grated, and parflcy chopped fine ; 5ip the oyilers into the batter, and then roll them in bread crumbs, and fry rhem of a fine brown; when they are fried, take them up and lay them on a drainer before th& fir**; empty your pan, and duft fome flour all over it, then put in about two ounces of butter ; when it is melted and thick, drain in vour oyfter liquor, and ftir it veil to- gether ; put in two ounces of piltachio nuts ihelled, and let them boil; then put in half a pint of white wine, beat up the yelks of two eggs in four fpoonfuls of cream, and ftir all together till it is of a proper thicknefs ; lay the oyfters in the dill-, and pour the ragout over. Garnifh the dilh with a Seville orange cut in fraall quarters.

CHAP. XI.

OF PASTRY.

To make Paflry for Tarts*

Take two pounds and a half of butter, to three pounds of flour, and half a pound of fine fugar beaten ; rub all your butter in the flour, and make it into a parte with cold milk, and two fpoonfuls of brandy. PuffPafie.

Take a quartern of flour, and a pound and a half of butter ; rub a third part of the butter in the flour, and make a parte with water; then roll out your parte, and put your butter upon it in bits, and flour it ; then fold it up, and roll it again; after this, put in more butter, flour it, and Fold it up again ; then put the rert of the bulter in, flour it, and roll it twice before you ufe it.

OF PASTRY. $s

Pap for Raffed Pies.

To half a peck of flour, take two poun Is of butter, and cut it in pieces in a faucepan of water over the fire, and when the butter is melted, make a hole in the Hour, fkirn off the butter, and put it in the flour, with fpme of the water : then make it up in a ftiffpafte, and if you do not ufe it prefently, put it before the fire in a cloth. Pajie for Venifon Paftics.

Tak.afour pounds of butter to halfa peck of flour; rub it all in your flour, but not too final!; then make it into a pafte? and beat it with a rolling pin for an hour before you ufe it ; if you pieafe, you may beat three or four eggs, and pui them in to your pafte, when you mix it. Pajie Royal for Patty pans*

Lay down a pound oi flour, work it up with halfa pound of butter, two ounces of fine fugar, and four eggs. PafleforCufiards.

Lay down flour, and make it into a ftifF parte with boil- ing water ; fprinkle it with a little cold water, to keep it from cracking.

To make a Hare Pie.

Cut the hare in piece?, break the bones, and lay them in the pie ; lay on balls, fliced lemon, and butter, and clofe it with the yelks of hard eggs. An UmbU Pie.

Take the umblers of a buck, boil them, and chop them asfn^las meat for minced pies ; put to them as much beef fuet, eight apples, half a pound of fugar, a pound and a half of currants, a little fait, fome mace, cloves, nutmeg, and a little pepper ; then mix them together, and put it into a pafte ; add halfa pint of fack, the juice of one lemon and orange, clofe the pie, mid when it is baked ferve it up.

A Lumber Pie.

Take a pound and a half of iillef of veal, mince it with the fame quantity of beef fuet, feafon it with fweet fpice, five pippins, a handful of fpinach, a hard lettuce, thyme, andpariley; mix with it a penny loaf grated, and the yelks of two or three eggs, fack and orange-flower water, a pound and a half of currants and preferves, with a cau- dle.

H

S6 OF PASTRY.

A Shrenjojbury Pie. Take a couple of rabbits, cut them in pieces, feafora them well with pepper and fait; then take fome fat pork, fcafoned in like manner, with the rabbits livers parboiled, iome butter, eggs, pepper and fait, a little fweet marjo- * ram, and a little nutmeg; make balls, and lay in your pie among the meat; then take artichoke bottoms boiled tender ; cut in dice, and lay ihefe likewife among the meat ; clofe )our pie, ?md put in as much white wine as you think proper. Bake it and ferve it up. A Lamb Pie. Seafon the Iamb (teaks ; lay them in the pie with diced lamb-ftones and fweetbreads, favoury balls, and oyiters. Lay oil butter, and clofe the pie with a lear. A lamb Pie ivith Currants. Take a leg and a loin of lamb, cut the flelh into fmall pieces, and feafon it with a little fait, cloves, mace, and nutmeg ; then lay the lamb in your palte, with as many currants as yoa think proper, and fome Lifbon fugar : a few raifins (toned and chopped fmall; and fome forced- meat balls, yelks of hard eggs, with artichoke bottoms, or potatoes that have been boiled and cut in dice, with candied orange and lemon-peel in dices ; put butter on the top, and a little water; then clofe your pie, bake it gently; when it is baked take off the top, and put in your caudle madp of gravy from the bones, fome white wine and juice of lemon; thicken it with the yelks of two eggs, and a bit of butter. When you pour in your caudle, let it be hot, and (hake it well in the pie ; then ferve it up, having laid on the cover.

Note. If you obferve too much fat fwimming on the liquor of your pic, take it off before )ou pour in your caudle.

A Mutton Pie. Seafon the mutton freaks, till the pie, lay on butter, and clofe it. When it is bhked, tofs up a handful of chopped capers, cucumbers, and oyiters in gravy, with an anchov) and drawn barter.

A Veal Pie. Raife a nigh round pie, then cut a fillet of veal into three or fou/ fnleis, feafon it with favory fea foiling, lud a hide minced fage and fweet herbs ; lay it in the pie with

OF PASTRY. 87

flices of bacon at the bottom, and between each piece lay on butter, and clofe the pie. When it is baked and half cold, fill it up with clarified butter. J Hen Pie.

Cut it in pieces, and lay it in the pie ; lay on balls, diced lemon", butter, and clofe it with the yelks of hard eggs; let the lear be thickened with eggs. A Chich n Pie.

Take fix fmall chickens ; roll a piece of butter in fweet herbs ; feafon and lay them into a cover, with the marrow of two bones rolled up in t*he batterof eggs, a dozen yelks of eggs boiled hard, and two dozen of favory balls ; when you ferve it up, pour in a quart of good gravy. A /avert Chicken Pie.

Break the bones or four chickens, then cut them into fmall pieces, feafon them highly with mace, cinnamon, and fait ; have four yelks of eggs boiled hard and quar- tered, and five artichoke bottoms, eight ounces of raiiins ofrhefunftoned, eight ounces of preferved citron, lemon, and eringo roots, or each alike ; eight ounces of marrow ; four flices of rinded lemon, eight ounces of currants, fifty balls of forced-meat, made as for umble pie ; put in all, one with the other, but firft butter the bottom of the pie, and put in a pound of fre(h butter on the top lid, and bake it ; then put in a pint of white wine mixed with a little fack, and, if you will, the juice of two oranges, fweetening to your tafte. Make it boil, and thicken it with the yelks of two eggs ; put it to the pie when both are very hot, and ferve it up.

A Turkey Pie.

Bone the turkey, feafon it with favoury fpice, and lay it in the pie, with two young fowls cut to pieces, to fill up the corners. A goofe pie is* made the fame way, with two rabbits, to fill it up as aforefaid. A Pigeon Pie.

Trufs and feafon the pigeons with favoury fpices, and ftuffthem with forced- me?. t ; lay on lamb fcones, fweet- breads, and butter; clofe the pie with a lear. A chic- ken or capon pie may be made the fame way. A Battalia Pie.

Take four fmall chickens, fquab pigeons, and four fucking rabbits, cut them in pieces, and feafon them with

88 OFPASTRY.

favour}' fpicc; lay them in the pie with four Tweet-breads fitted, as many (beeps tongues and ihivered palates, two pair oi lamb-ftonr s, twenty or thirty cocks-combs, with OrVoiiry bails and c) iters; lay on butter, and clofe the pie with a iear.

A Lamb-Jionc aud Sweetbread Pit'..

Boil, blanch, and flice them, and feafon them with fa- vory feafoning ; lay them in the pie with fiiccd artichoke Lortonis ; put on butter, and clofe the pie with a lear. A Neat's Tongue Pie.

Half b'il the tongues, blanch them and flice them, feafon them with favoury feafoning} (licet! lemon, balls and butter : then clofe the pie. When it is baked, take gravy and veal fweet-breads, ox-palates, and cocks-combs toiled up, and pour them into the pie.

A Calf's Head Pit.

Alrfioft boil the calf's head, takeout the bones, cut it in. -ti.in dices feafon and mix it with fliced ihivered pa- \ b*es, cocks-combs, oyiters, mufhrocms, and balls. Lay pd better, and cicfe the pie with a Iear. A Venijon Pafiy.

Raife a hiah round pie, Hired a pound of beef fuet, and put it into the bottorrY; cut your venifen in pieces, and jeafen it with pepper and fait. Lay it on thefue't, lay on butter, clofe the pie and bake it. An Egg Pie.

Shred the yelks of twenty hard eggs with the fame quantity of marrow and beef-fuet ; feafon it uith fucet ipice, citron, orange, and lemon ; fill and clofe the pie.

Minced Pie.

Shred a pound of neat's tongue pnrboiled, with two pounds of beef fuet, five pippins, and a green lemon- peel ; feafon it with an ounce of fpice, a little fait, a pound of fugar, two pounds of currants, half a pint of iack, a little brandy, the juice of a lemon, a quarter of a pound of citron, lemon and orange-peel. Mix thefe to- gether, and fill the pies.

A Carp Pie.

To a quartern of flour put two pounds of butter, rub- bing a third part in ; make it into paite with water ; then ioli in the reft of the butter at three times ; lay your parte.

i r\ o x i\ *

in the difh, put in fome bits of butter on the bottom pafte, with pepper and fait ; fcale and gut your carp; put them in vinegar, water, and fait ; then wafh them out of the Vinegar and water, wipe them dry, and make the follow- ing pudding for the bellv of the carp ; take the flefh of an eel, cut it frnall, add fome grated bread, two buttered eggs, an anchovy cut frnall, a little nutmeg grated, with pepner and fait. Mix thefe together well, and fill the belly of the carp ; then make fome force-meat balls of the fame mixture; cut off the tail and fins of the carp, and lay in the cruft with fllccs of fat bacon, a little mace, and fbme bits of hotter ; clofe your pie, and before you fetit in the oven, pour in half a pint of claret. Serve it up hot.

Oypr Pie. Parboil a quart of large oyfters in their own liquor, mince them {mall, and pound them in a mortar, with pif- tachio-nuts, marrow and fweet herbs, an onion, favour v feeds, and a little grated bread ; or feafon as aforefaid whole. Lay on butter, clofe it, and ferve it up hot. Flounder Pie. Take twelve large flounders, cut off their tails, tins, and heads; then feafon them with pepper and fait, cloves, mace, and nutmeg beaten fine. Take two or three eeis well cleaned, cut in lengths of three inches^ and feafon asbtfore, then lay your flounders and eels in your pie, and the yelks of eight hard eggs, half a pint of pickled mufhrooms, an anchovy, a little onion, a bunch of fweet- herbs, and fome lemon-peel grated. Yea muff put three quarters of a pound of butter on the top, with a quarter of a pint of water, and a gill of white wine : then clofe your pie, and Cerve it hot, firft taking out the onion and bunch of fweet herbs.

Trout Pie. Clean, wafh, and fcale them, lard them with pieces of afilver eel rolled up in fpice and fweet herbs, with bay- leaves powdered; lay on and between them the bottoms of fliced artichokes, mufhrooms, oyfters, ^ capers, and diced lemon ; lay on butter, and clofe the pie. Eel Pie. Cut, wafh, and feafon them with fweet feafoning, and a handful of currants ; butter and clofe it. Some omit the currants,

Hz

9© OF PIES.

Lamprey Pie.

Clean, warn, and feafon them with fweet feafoning ; lay them in a coffin with citron and lemon fliced ; buuer and clofe the pie.

Artichoke or Potatoe Pits.

Take artichoke bottoms, feafon them with a little mace and cinnamon fliced, eight ounces of candied lemon and citron fliced, eringo-roots, and prunellas, a flit of each, two ounces of barberries, eight ounces of marrow, eight ounces of raifins of the fun ftoned, and two ounces of fu- gar ; butter the bottom of the pie, put thefe in mixed to- gether, adding eight ounces of butter on the top lid, bake it, and then put on a Iear, made as for the chicken pie. To make an Apple era Pear Pie.

Make a good puffpalte cruft, lay fome round the fides «f the dim, pare and quarter your apples, and takeout the cores; lay a row of apples thick, throw in half the fugar you intend for your pie ; mince a little lemon-peel fine, throw a few cloves, here and there one, then the reft of your apples, and the reft of your fugar. You mull fweeten to your palate, and fqueeze in a little lemon juice. Boil the peeling of the apples and the cores in fair water, with a blade of mace till it is very good ; ftrain it, and boil the fyrup with fugar till it is rich ; pour it into your pie, put on your upper cruft, and bake it. You may put in a little quince or marmalade, if you pleafe.

Thus make a pear pie, but don't put in any quince. You may butter them when they come out of the oven, or beat up the yelks of two eggs, and half a pint of cream, with a little nutmeg, fweetened with fugar : take off the lid, and pour in the cream. Cut the cruft in little three cornered pieces, ftick tl en about the pie, and fend it to lable.

To -make a Cherry , Plumb, or Goo/e berry Pie.

Make a g^«»d cruft, lay a little round the fides of your rlifh, throw'fugar at the bottom, and lay in your fruit, with fugar on the top; a few red currants do well with them ; put on your lid, and bake it in a flack oven.

Make a plumb pie the fame way, and alfoa goofeberry pie. If you would have it red, let it ftand a good whiie in the oven after the bread is drawn. A cuftard is veif good with the goofeberry pie.

OF PIES.

9*

To make Tarts of di<ver$ Kinds.

If you propofe to make them in patty-pans, firft butter them well, and then put a thin cruft all over them, in or- der to your taking them out with the greater eafe; but if you make ufe of either glafs or china difhes, add no cruft but the top one. Strew a proper quantity of fine fugar at the bottom ; and after that lay in your fruit, of what fort foever, as you think moll proper, and ftrew a like quan- tity of the fame fugar over them. Then put your lid on, and let them be baked in a flack oven. If you make tarts of apples, pears, apricots, Sec. the beaten cruft is looked upon as the moil: proper: but that is fubmitted to your own particular fancy.

To make Apple Tart, or Pear Tart.

Pare them firft, then cut them inro quarters, and take the cores out ; in the next place, cut each quarter acrofs again ; throw ihem fo prepared into a faucepan, with no more water in it than will juft cover the fruit ; let them iimmer over a flow fire till thev are perfectly tender. Be- fore you fet your fruit on the fire, take care to put a good large piece of lemon-peeljnto (he water. Have the patty- pans in readinefs, and ftrew fine fugar at the bottom j then lay in the fruit, and cover them with as much of the fame fugar as you think convenient. , Over each tart pour a tea-fpoonful of iemon-juite, and three fpoonfuls of the li- quor in which they are boiled. Then lay the lid over them, and put them into a flack oven.

If the tart* be made of apricots, &c. you muft neither pare them, nor cut them, nor ftone them, nor ufe lemon- juice, which is the only material difference between thefe and other fruit.

Obferve, with refpecl to preferred tarts, only lay in the preferred fruit, and put a very thin cruft over them, and bake them as fhort a time as poffible. -

Orange or Lemon Tarts.

Take fix large lemons, rub them very well with fab, and put them into water with a handful of fait in it, tor two days ; then change them into frefh water every day (without fait) for a fortnight; after this boil them two or three hours till they are tender, cut them into half-quar- ters, and then again three-quarter-ways, as thin as you can. Take fix pippins pared, cored, and quartered, and

92 OF TARTS.

a pint of fair water, in which let them boil rill the pippins break ; put the liquor to your orange or lemon, with half the pulp of 'he pippins well broken, and a pound of fngar. Boil thefe together a quarter of an hoi-r,then put it in a gailfpot, and fqueeze an orange in it: if it be a lemon tart, fqueeze a lemon ; two fpoonfulsis enough for a tart. Your patty-pans mud be fmall and mallow. Ufe fine pufT- pafte, and ve'ry thin. A little baking will do. juft as your tarts are going into the oven, with a feather or brufn do them over with melted butter, and then fift double refined fugar over them : This is a pretty icing. It'tna for Tarts.

Beat and fift a quarter of a pound of fine loaf fugar. Put it into a mortar with the white of one egg that has been well beat up. Add to thefe two fpoonfuls of rofe water, and beat all together till it be fo thick as juft to run, obferving to (fir it all one w ay. It is laid on the tart with a brum or final! bunch of feathers dipped in the icing. Set the tarts, when fo done, into a very gentle oven to har- den. But take care not not to let* them ftand too long, for that will difcolour them.

An Almond Tart, very gor.d.

To half a pound of almonds blanched, and very finely beat with orange-flower water, put a pint of thick cream, two large Naples bifcuits grated, and five yelks of eggs, with near half a pound of fugar; put all into a difh gar- nifhed with pafte, and lay flips in diamonds crofs the top; bake it in a cool oven ; and when drawn out, flick flips of candied citron in each diamond. Orange Puffs >

Pare off the rinds from Seville oranges, then rub them with fait; let them lie twenty-four hours in water, then boil them in four changes of water, making the firit fait ; drain them dry, and beat them fine to a pulp ; bruife in the pieced of all that you have pared, make it very fweet with fine fugar, and boil it till it is thick ; let it fland till it is c»ld, and then it will be fit to put into the pafte. Lemon Puffs.

Take a pound and a quarter of double refined fugar beaten 2nd rifted, and grate the rinds of two lemons and mix well with the Sugar, then beat the whites of two new laid eggs very well, and mix them well with the fugar and

OF CAKES. 93

lemon-peel, beat them together an hour and a quarter, then make them trp in what form you pleafe; be quick to fet them in a moderate oven ; do not take off the papers till cold.

CHAP. XII.

TO MAKE ALL SORTS OF CAKES-

A rich Cake. *

Take fix pounds of the beft frefh butter, work it to a cream with your hands ; then throw in by degrees three pounds of double refinecifugar, well beat and fifted ; mix them well together, then work.in three pounds of blanch- ed almonds; and having beaten four pounds of eggs, and ftrained them through a fieve, put them in; beat them all together till they are thick and look white. Then add half a pint of French brandy, half a pint of fack, a fmall quantity of ginger, and about two ounces each of mace* cloves, and cinnamon, with three large nutmegs, all bea- ten in a mortar as fine as poffible. Then (hake in gradu- ally four pounds of well dried and fifted flour. When the oven is well prepared, and a tin hoop to bake it in, ftir into this mixture (as you put it into the hoop) feven pounds of eurrants well wafhed and rubbed, and fuch a quantity of candied orange, lemon, ajnd citron, in equal proportions, as fhall be thought convenient. The oven muft be quick, and the cake will at leaft take four hours to bake it : Or, you may make two oi more cakes out of thefe ingredients. You mult be -it it with your hands, and the currants muft be plumped by pouting upon them boiling water, and dry- ing them before the fire. Put them warm into the cake. Another rkh Cake.

To a quartern and a halt of fine flour add fix pounds of currants, an ounce of cloves and mace, a little cinnamon ; two grated nutmegs, a pound of the beft fugar, fome

9f OF CAKE3.

candied lemon, orange, or citron, cut in thin pieces; a pint of fweet wine, a little orange-flower or rofe water, a pintofyeaif, a quart cf cream, two pounds of butter melted, and poured into the middle of the flour. — Then ftrew fome flour over the butter, and let it ftand half an hour before the fire. After which kr.ead it well together, and pur it before the fire to make it rife. Work if up very well; put this mixture into a tin hoop, and bake it two hours and a h<?If in a gentle oven. A SptMifh Cake*

Take twelve eegs, three quarters of a pound of the bed moid fugar, mill them in a chocolate-mill, i ill they are all of a lather ; then mix in one pound of flour, halfa pound of pounded almonds, two oufices of candied orange- peel, two ounces of citron, four large fpoonfuls of orange or rofe water, half an ounce of cinnamon, and a glafs of fack. It is beft when baked in a liow oven. Portugal Cakes,

Put a pound of fine fugar, a pound of frefh butter, five eggs, and a little mace, Deafen, into a broad pan ; beat it with your hands till it is very light, and looks curdling ; then put thereto a pound of flour, and half a pound of cur- rants very dr> ; beat them together, fill tin pans, and bake them in a flack oven. You may make feed cakes the fame way, only put in carraway-feeds inftead of cur- rants-

Dutch Cakes.

Take five pounds of flour, two ounces of carraway- feeds, half a pound of fugar, and fomething more than a pint of miik.put into it three quarters of a pound of but- ter, then make a hole in the middle of the flour, and put in a full pint of good ale-yeafl : pour in the butter and milk, and make thefe into a pad e, letting it ftand a quarter o{ an hour before the fire to rife : tken mould it, and roll it into cakes pretty thin; prick them ail over pretty much, or they will bliitcr, and t>;!ke them a quarter ©fan hour. Sbrenxjhurj Cak ■■s.

Take one pound of fugar, three, pounds of the fineft flour, a nutmeg grated, and fome cinnamon well beaten; the fugar and fpice muit be Rifled into the flour, wet it with three eggs, and as much melted butter as will make it of a good thicknefs to roll into a paite ; mould it well, and

OF CAKES. 9S

roll it ; cut it into what (hape you pleafe; perfume the cakes, and prick them before they go into the oven. Marlborouph Cakes, Take eight eggs, yelks and whites, beat and flrain them, and put them to a pound of fugar, beaten and fift- ed ; beat thefe three quarters of an hour together, then put in three quarters of a ptund of flour well dried* and two ounces ofcarraway feeds; beat all well together, and bake it in broad tin pans, in a brifk oven. i^ueeit Cakes, Take a pound of fugar, beat it fine, pour in yelks and whites of two e^gs, half a pound of butter, a little role- water, fix fpoontuls of warm cream, a pound of currants, and as much flour as will make it up ; It ir them well to- gether, and put them into your patty-pans, being well buttered : bake them in an oven, aimoit as hot as for bread, for half an hour; then take them out and glaze them, and let them ftand but a little after the glazing is on to rife.

XJxbrtdge Cakes, Take a pound of wheat flour, feven pounds of currants, half a nutmeg, and four pounds of butter ; rub your but- ter cold very well among the meal. Drefs the. currants very well in the flour, butter, and feafoning, and knead n up with fo much good and new yeaft as will make it into a pretty high pafte ; ufually two-penny-worth of yeaft to that quantity. After it is kneaded well together, let it ftand an hour t© rife. You may put half a pound of pifle in a cake.

A Pound Cake. Take a pound of butter, heat it in an earthen pan with your hand one way till it is like a fine thick cream ; then have ready twelve eggs, with half the whites; heat them well firir,and alfo beat them up with the butter, working into it a pound of flour, a pound of fugar, and a few carra- ways, for an hour with your hand, or a great wooden fpoon, Butter a pan, put it in, and then bake it an hour in a quick oven.

A Seed Cake.

Take three pounds of fine -flour, and rub in two pounds

of bn-rtr; eight eggs, arhd four whites, a little cream,

and five fpoonfuls oryeaft. Mix. all together, an i put it

before the fire to rite; then add three quarter* of a pouud

96 OF CAKES.

of carra way feeds, and put it in a hoop or tin rim well buttered. An hour and a half ^ ill bake it. fine Almond Cakes.

Take a pound oi Jordan almonds, blanch them, beat tUem very fine with a little orange flower water, to keep them from oiling; then take a pdund and a quarter of fne fugar/ boil it to a high cand) , and put it. your al- monds. Then take twofreih lemons, grate off the rind very thin, ana put as much juice as t.) n;ake it of a quick tafte; put this mixture irito glaifes, fet ii it; a ftove, . ring often, that it may not cand) : lo v. hen it is a little dry, part it into fmail cakd upon iheets of paper, or tin, to harden.

Saffron Cakes.

Take half a peck of tbe fined flour, a pound of butter, and a pint of cream, t>r good milk, fet J lie milk on the fire, put in the butter, and a good deal of fugar ; then ftrarn faiFron to your taite alW liking into the milk ; take feven or eight eggs, with two yelks, and feven or eight fpoonfuls of } calf; put the milk to it when it is almoft cold, with fait, and coiiander feeds ; knead them all to- gether, make them up in reafonabie fized cakes, and bake them in a quick oven.

Orange Cakes.^-

Take the peels of four oranges, being firfr. pared, and the meat taken out; boil rhem tender, and beat them fmall in a marble mortar; then take the pulp J them two or mote oranges, the feeds and thins being pic iced out, and mix them with the peelings that arc beaten, fet theffi on the tire, with a fpoonful or two of orange- flower water, keeping it ftirring till that moiilure is pretty we'd dried up; then have ready to every pound bfthat pulp, tourpovnds and a quarter of double refined fugar, finely fifted. IV :ake the fugar very hot, dry it upon the fire, and then mix it and the pulp together ; fet it on the fire again, till the fu- gar be wcil melted, but take care it does not boil. You may put in a little peel, fbred fmall or grated ; and when it is coid, draw it up in double papers ; dry them before the me, and when you turn them, put two together, or you may keep them in deep glailes or pots, &nd dry them as you have occaiion.

Common Bifcuits*

Beat up fix eggs, with a fpoonful of rofe water, and a

OF CAKES. 97

tpoonful of fack ; then add a pound of flour; mix thete into the eggs by degrees, with an ounce of coriander feeds; ihape them oil white thin paper or tin moulds, in any form you pleafe. Beat the white of an egg, ;\nd with a feather rub it over, and duft fine fugar over them. Set them in an oven moderately heated, till they rife and come to a good colour ; and it you have no ftove to dry them in, put them into the oven at night, and fet them fiand till morning.

To make Whigs.

Take three pounds and a half of flour, and three quar- ters of a pound of butter; rub it into the flour till none of it be feen ; then take a pint or more of new milk, make it very warm, and with half a pint of ale-y&aft, mnke it into a iight pauV, put in carraway feeds, and what fpice you pleafe ; then make if up, and lay it before the fire to rife ; after this, work in three quarters of a pound ot fu- gar, and then roll them pretty thin into what form you pleafe ; put them on tin plates, and hold them before the fire to rife again, before you fet them in ; your oven muft be pretty quick.

To make Buns,

Take two pounds of -fine flour, a pint of ale.yeaft, with a little fack, and three eggs beaten; knead all thefe toge- ther with a little warm milk, nutmeg and fa!t. Lay it before the hV, till it rife very light. Then knead into it a pound of frelh butter, and a pound of round carraway comfits, and bake them in a quick oven on floured papers, in what (hape you pleafe.

Maccaroons.

Take a pound of almonds, let them befcalded, blanch- ed, and thrown into cold water, then dry them in a cloth, and pound them in a mortar : moiften them with orange- flower water, or the white of an egg, left they rurn ro an oil; after this take an equal quantity of. fine powcWed fugar, with three or four whites of eggs ; beat all well to- gether, and (hape them on wafer- paper with a fpoon.— • Bake them on tin plates in a gentle oven.* Good Fritters.

Mix half a pint of good cream very thick with flcur, beat fix eggs, leaving out ii ur whites ; add fix fpoonfula of fack, and drain them into the cream ; put in a little grated nutmeg, ginger, cinnamon, and fait j then put ia.

98 OF CAKES.

another half pint of cream and beat the batter near an

hour; pare and Dice your apples thin, dip every piece in

the batter, and throw them into a pan with boiling lard.

Pan Cakes.

Take a pint of thick cream, fix fpoonfuls of fack. and half a pint of fine flour, fix 't ggs (but only three whites), one grated nutmeg, a quarter of a pound of melted but- ter, a very little fait, and fome fugar ; fry thefc thin in a dry pan.

Cheefecakes after the beft manner.

Firft warm a pint of cream, and then add to it five quarts of milk that is warm from the cow ; and when you have put a fufflcient quantity of rennet to it, ftir it about till it comes to a curd : then put the curd into a cloth, or linen hag, and let the whey be well drained from it : but take care nor to fqueeze it hard ; when it is Cut- ficiently dry, throw it into a mortar, and beat it till it is as fine as butter. To the curd thus piepared, add half a pound of fweet almonds blanched, and the fame quantity of macaroons, both beaten together as fine as powder. — If )OU have none of the laft near at hand, make ufe of Naples buifcuit in their Mead ; then add to your ingredients the yelks of nine eggs that have been well beaten, a whole nutmeg, and half a pound of double refined fugar. When you have mingled all thefe well together, melt a pound and a quarter of the beft freih butter, and ftir well into it.

As to your pufF-pafte for your cheefecakes, it mud be made in the manner following :

Wet a pound of fine flour with cold watef, and then roll it out ; put in gradually at leaft two pounds of the beft frefh butter, and fnake a fmall quantity of flour upon each coat as you roll it. Make it juft as you ufe it.

N. B. Some will add to thefe, both currants and per- fumed plumbs.-

Cheefecakes <without Rennet.

Take a quart of thick cream, and {et it over a clear fire, with fome quartered nutmeg in it ; juft as it boils up, put in twelve eggs well beaten ; ftir it a little while on the fire, till it begins to curdle, then take it off, and gather the curd as for cheefe ; put it in a clean cloth, tie it together and hang it up, that the whey may run from

OF PUDDING| 99

* it, when it is pretty dry, put it in a (rone mortar, with a pound of butter, a quarter of a pint of thick cream, fome lack, orange-flower water, and half a pint of fine fugar; then beat and grind all thefe together for an hour or more, till it is very fine ; pafs it through a hair fieve, and fill your patty-pans but half full; you may put currants in half the quantity, if you pleafe ; a little more than a quar- ter of an hour will bake them. Take the nutmeg out of the cream when it is boiled.

Polaioe or Le?non Cheefecahes. Take fix ounces of potatoes, four ounces of lemon-peel, four ounces of fugar, and four ounces of butter; boil the lemon- peel tender, pare and ferape the potatoes, boil them tender alfo, and bruife them ; beat the lemon-peel with the fugar, ts beat all together very well, and melt the butter in a liuie thick cream : mix all together very- well, and let it lie till cold ; put cruft in your patty-pans, and fill them little more than half full. Bake them in a quick oven half an hour; fift fome double refined fugar on them as they go into the oven ; this quantity will make * dozen fmall patty-pans.

CHAP. XIII.

OF PUDDINGS, &c.

To make a plain boiled Pudding. Take a pint of new milk, mix with it fix eggs well beaten, two fpoonfuls of flour, half a nutmeg grated, a little fait, and fugar. Put this mixture into a cloth or bag. Put it into boiling water ; and half an hour will boil it. Serve it up with melted butxer. * A Light Pudding. I Take a pint of cream, or new milk from the cow ;in which boil a little nutmeg, cinnamon, and mace, in a fine linen rag. Take out the f^'ce, and beat u< he yelks of -eight eggs, and the whites of four, with : >f«fi> o' m at- tain wine ; to which atfu a little fait ami fugar ; Uv.n mix

I

Joo OF PUDDING S.

rhem with the milk. Put in a halfpenny roll, a fpoonful « f flour, and a little rofiswater; and having beat them well together, tie all up in a thick cloth, and boil it for an hour. Melt butter, fugar, and a tittle white wine for fauce, and pour it over the pudding when difhed. A Quaking Pudding.

Take a penny white loaf grated, two fpoonfuls of flour of ricr, and feven eggs beaten up. Put them in a quart ©t cream or new milk. Seafon them with nutmeg grated, and white rote-water. Tie it up, boil it an hour, and then fcrve jt up with plain melted butter, and with fugar and a little wine.

A fine B'lfcuii Pudding.

Grate three Naples bifcuiis, ai.d pour a pint ©f cream or milk over them hot. Cover it dote till cold, t;.en add a little grated nutmeg, thejejks of four eggs and two Whites beaten, a little orange flower or rote- water, two ounces of powdered fugar, and half a fpoonful of flour. Mix thefe-well, and boil them in a China bafon, tied in a cloth for an hour. Turn it out of the bafon, and ferve it up in a difh with melted butter, and fome fine fugar fprinkled over it.

Boiled Plumb Pudding.

Shred a pound of beef fuet very fine, to which add three quarters of a pound of raifins ftoned, a little grated nut- meg, a large fpoonful of fugar. a little fait, fome white vine, four eggs beaten, three fpoonfuls of cream, and five fpoonfuls of flour. Mix them well, and boil them in a cloth three hours. Pour over this pudding melted butter, when dilhed.

Tun bridge Puddings,

Pick and dry a pint of great oatmeal ; bruife it, but not fmall, in a mortar. Boil it a quarter of an hour in new milk. Then cover it clofe, and let it ftand till it be cold. To this, when cold, add eight eggs beaten and ftrained, a penny loaf grated, and half a nutmeg, three fpoonfuls ©f Madeira or fack, a quarter of a pound or more of fugar. Mix thete well together. Tie it up in a cloth, and boil it three hours. Serve it up with a good deal of butter poured over it.

A Cufiar* Pudding.

Take two fpoonfuls of fine flour, half a grated nutmeg, a little fait and fugar, fix eggs well beaten and mix them

OF PUDDINGS. ^T

all in a pint o*f cream or new mi!k. Boil it in a cloth half an hour ; and ferve ir up with plain melted butter. A Hunting Pudding. Mix a pound of beef fuet fnred fine with a pound of fine flour, three quarters #f abound of currants well clean- ed, a quarrer of a pound of raifins ftoned and ihred, five eggs, a little grated lemon-peel, two fpoonfuls offugar, and a little brand v. Mix them well together. Tie it up in a cloth ; and boil it full two hours. Serve it up with white wine and melted butter.

A boiled Suet Pudding. Take a quart of milk, a pound of fiiet (bred fmali, four eggs, two fpoonfuls of grated ginger, or one of bea- ten pepper, and a tea-fpoonful of fait. Mix the fea foil- ing and fuet firft in one pint of milk, and make a thick batter with flour. Then mix in the reft of the milk with the feafoning and fuet till it becomes a pretty thick bat- ter. Boil it two hours. Serve it up with plain butter. A Steak Pudding. Make a rich pafte of a quartern of flour and two pounds of fuet fhred fine, mixed up with cold water, fea- ioned with a little fait, and made ftiff. The ftcaks may K" either beef or mutton, well feafoned with pepper and fait. Roll the pafte out half an inch thick. Lay the iteaks upon it, and roll them up in it. Then tie it in a cloth, and put it into boiling water. A fmall pudding will be done enough in three hours. A large one takes five hours boiling.

N. B. Pigeons eat well this way.

A boiled ' Pot a toe Pudding. Boil two pounds of potatoes, and beat them in a mor- tar tine ; beat it ia half a pound of melted butter, and boil it half an hour. Pour melted butter over it, with a glafs of white wine, or the juice of a Seville orange, and throw fugarall over the pudding and dilh. A boiled Almond Pudding. Beat a pound of fweet almonds as froall as pofTiblejwith three fpoonfuls of rofe-water, and a gill of fack or white wine ; mix in half a pound of frelh butter melted, with live yelks of eggs, and two whites, a quart of cream, a quarter of a pound of fugar, and three fpoonfuls of crumbs of white bread; mix ail well together, and boil it. It will take half an hour boiling, I 2

ioi OF PUDDINGS.

A boiled Rice Pudding.

Take a quarter of a pound of rice, and half a pound of raifins ftoned. Tie them in a cloth, fo as to give the rice room to fwell. Boil it two hours, and ferve it up with melted butter, fugar, and grated nutmeg thrown ©ver it.

A Prune, or Dam/on Pudding.

Take a quart of milk, beat fix eggs and half the whites, with half a pint of the milk and four (poonfuls of flour, a little fait and two fpoonfuls of beaten ginger ; then by degrees mix in all the milk, and a pound of prunes. Tie it in a cloth, buil it an hour, melt butter and pour over it. Damfons eat well this way.

An Apple Pudding.

Make a good pufF-palte, roll it out half an inch thick ; pare end core apples enough to fill the cruft,and ciofe it op. Tie it in a cloth, and boil it (if a frhall pudding, two hours ; if a large one, three or four hours.) When it is enough, turn it into a di(h ; cut a piece of cruft out of the top, butter and fugar it to the palate; lay on the cruft again, and fend it to table hot.

N. B. A par pudding, and a dam/on puddingy or any fort < A plumbs apricots, cherries, or mulberries, may be made the fame way.

A plain baked Pudding.

Boil a quart of milk ; then ftir in flour till thick ; add half a pound of butter, fix ounces of fugar, a nutmeg grated, a little fait, ten eggs, but not all the u'hites.— Mix them well, put it into a difli buttered, and it will be baked in three quarters of an hour. A Bread Pudding baked*

Take a pint of cream, rmd a quarter of a pound of butter, fet it on the fire, and keep it ftirring ; when the butler is melted, put in as much grated ftale bread as u ill make it pretty light, a nutmeg, a fufficient quantity of fu^ar, three or four eggs, and a little fait. Mix all to- gether, butter a diih, put it in, and bake it half an hour, A Millet Pudding.

Take half a pound of millet, and boil it over night in two quarts of milk; [n the morning add fix ounces of fugar, rkof meiud butter, /even eggs, half a nutmeg, a

OF PUDDINGS. 103

pint of cream and fweeten to your tafte. Add ten eggs, with half the whites, and bake it.

A Marroiv Pudding.

Boil a quart of crt am, take it off the fire boiling, and Ilice into it a penny white loaf. Add to it eight ounces of blanched almonds beaten fine, two fpoonfuls of white rofe- water, the yelks of fix eggs, a glafs of fack, a little fait, fix ounces of candied lemon and citron fliced thin, a pound of beef marrow fhred fine, and half a pound of cur- rants. Mix all together, and put it into a d:fb rubbed with butter. Half an hour will bake it; when enough,, dull on fome fugar, and ferv^ it up hot. A Rice Pudding.

Beat half a pound of rice to powder. Set it with three pints of new milk upon the fire, let ir boil well, and when it grows almoft cold, put to it eight eggs well beaten, and half a pound of fuct or butter, half a pound of fugar, and a fufficient quantity of cinnamon, nutmeg, and mace. Half an hour will bake it.

You may add a few currants, candied lemon, citron peel, or other fweet-meats; and lay a puff pafte firit all over the fides and rim of the difh.

A Poor Mans Pudding.

Take fome ftale bread ; pour over it fome hot water till it is well foaked : then prefs out the water, and wafh the bread ; add fome powdered ginger, nutmeg grated, and a little fait ; fome rofe-water or fack, Lifbon fugar, and currants; mix them well together, and lay it hi a pan well buttered on the fides ; when it is well flatted with a fpoon, lay fome pieces of butter on the top; bake it in a gentle oven, and ferve it hot. You may furn it out of the pan when it is cold, and it will eat like a fine cheefecake.

An Orange Pudding,

Take the yelks of fixteen eggs, beat them welJ with half a pound of butter, grate in the rind of two Seville o- ranges, beat in half a pound of fine fugar, two fpoonfuls of orange flower water, two of rofe water, a gill of fack, half a pint of cream, two Naples bifcuits, or the crumb of a half-penny roll foaked in the cream, and mix all well together. Make a thin pufF- pafte, and lay it all over the dim and round the rim ; pour in the pudding and bake it* It will take about ai long baking as a cuitard.

k4 of puddings.

A Carrot Pudding.

You muft take a raw carrot, fcrape it very clean, and grate it; take Haifa round of the grated carrot, and a pound of grated bread ; beat up eight eggs, leave out half the whites, and mix the eggs with half n pint of cream ; then itir in the bread and carror, half a pound of frefn butter melted, Haifa pint offack, three fpconfuls of orange flower water, and a nutmeg grated. Sweeten to your palate. iViixali well together; and if it is not thin enough, fttr in a little new miik or cream. Let it be of a moder-re thicknefs: lav \\t all over the difii.

and pour in the ingredients. Bake it, which wiil take an hour. It tfiay alfo be boiled. If fd, ferve it up with meUed butter, white wine, and fugar.

A tPujrfi'i Apricot, orntshite ^tar Plumb-Pudding.

Scald \our quinces very tender, pare them thin, fcrape ofF'iic pulp, mix it nub fugar very fweet, put in a little girder and oinramon. To a pint of cream you muft put three or four \ elks of eggs, ard ftir it into your quinces till they are of a eood thicknefs. It muft be pretty thick. So you may uo apricots, or white pear-plumbs, but never pare them. Butter your difh, pour it in, and bake it. An Italian Pudding.

Lay puff-pafte ai the bottom and round the edge of the dim. Upon which pour a mixture of a pint of cream, French rolls enough to thicken it, ten eggs beaten very fine, a nutmeg grated, twelve pippins diced, fomeorange- peei and fugar, and half a pint of red wine. Half an hour will bake ir.

An Apple Pudding.

Scald three or four codlings, and bruife them through a fieve. Add a quatter of a pound of bifcuit, a little nut. meg, a pint or cream, and ten eggs, but only half the whites. Sweeten to your tafte, and bake it. A Norfolk Dumpling.

Make a batter as for pancakes, with a pint of milk,

two eggs, a little fait, and as much flour as is needful.

Drop this batter in piece*, into a pan of boiling water. — And if the water boils fait., they will be fufliciently done in three minutes. Throw them into a fieve or cullender to drain. Then lay them in a difh. Stir a Hice of fiefn butter into each; and heat them hot*

OF DUMPLINGS. 105

A Hard Dumpling.

Mix flour and water, and a little fait, like a pafte,— * Roll it into balls, as big as a turkey's egg. Have a pan of boiling hot water ready. Throw the balls of pafte in- to the water, having firft rolled them in flour. They eat beft boiled in a beef pot ; and a few currants added make a pretty change. Eat them with butter, as above. Apple Dumplings.

Pare and core as many codlings as you intend to make dumplings. Make a little cold butter pafte. Roll it to the tbicknefs of one's ringer, and wrap it round every ap- ple lingly; and if they be boiled fingly in pieces of cloth, fo much the better. Put them into boiling water, and they will be done in half an hour. Serve them up with melted butter and white wine, and garnifh with grated fu- gar about the dim..

CHAP. XIV.

OF SYLLABUBS, CREAMS, AND FLUMMERY.

To make a fine Syllabub from the Conv, Sweeten a quart of cider with double refined fugar, and grate a nutmeg into it ; then milk the cow into your liquor. When you have thus added what quantity of milk you think proper, pour half a pint, or more ( in proportion to the quantity offyllabubyou make), of the iweeteft cream you can get, all over it. A Whipt Sillabub. Take two porringers of cream, and one of white wine, grate in the fkin of a lemon, take the whites of three eggs, fweeten to your tafte, then whip it with a whilk; take ofFthe froth as it rifes, pour it into your fy llabub-glaffes or pots, and they are fit for ufe.

To make a fine Cream. Take a pint of cream, fweeten to your palate; grate

j©6 QF CREAMS.

in a little nutmeg, add a fpoonful of orange-flower water, or r'ofe- water, and two fpoonfuls offack; beat up four eggs, and two whites, itir it all together one way over the lire, till it is thick ; have cups ready and pour it in. Lemon Cri am.

Take the juice of four large lemons, half a pint of water, a pound of double refined fujgar beat fine, the whites of lev en eggs, and the yelk of one beaten very well ; mix all together, ftrain it, fet in on a gentle fire, ftirring it all the while, and ikim it clean ; put into it the peel of one lemon when it is very hot, but not to boil ; take out the lemon-peel, and pour it into china difhes. Rajberry Cream,

Take a quart of thick fweet cream, and boil it two or three wallcps ; then put it off the fire, and ftrain the juice of rafoerries into it to your tafte ; ftir it a good while be- fore yqu put your juice in, that it may be almoft cold u hen you mix it, and afterwards ftir it one way for al- moif a quarter of an hour; then fweeten it to your tafte, and when cold you may fend it up. Whipt Cream.

Take a quart of thick cream, and the whites of eight eggs beaten with half a pint offack ; mix it together, and fweeten to your tafte with double refined iugar; you may perfume it 'if you pleafe), with mufk or ambergris tied in a rag, and fceeped a little in the cream. Whip it up with a whilk that has a bit of lemon-peel tied in the middle. Take offthe froth with a fpoon, and by it in your glaffes or bafons.

To make a Trifle.

Cover the bottom of a difh or bowl with Naples bifcuits broke in pieces, macaroons in halves and ratafia cakes. — Juft wet them through with fack; then make a good boiled cuftard not too thick, and when cold pour it over, then put a fj ilabub over that You may gatnilh with ra- tafia cakes, currant j'.lly, and Rowers. im rv.

Take a lar^i calf's foot, cut out the great bones, and

boil rhtm in two qaait&of water; then ftrain it dfr,

<!t to the i oi thick cream, two

ounces of fweet almonds* and an c ce of itteraltifond?,

weii Lulu; toother. Lei it juu boil, then ftrain it off,

OF JELLIES, be. 107

and when jr i-. as cold as milk from the cow, put it into cups or glaffjs.

Octmeal Flummery.

Put oatmeal fas much as you want} into a broad deep part, cover it v»ith water, fur it together, and Ljt it (land twelve hours ; then pour oif that water c!c.:r, and put on a good deal of f re Qi : fhift k again in twelve hours, and j\> on in twelve more. Then pour off that vvater clear, .and (train the oatmeal through a coaife hair Tleve, pour it into a faucepan, keening it iiirring al! the time with a flick, till it boils and becomes very thick. Then pour it into ditties. When cold, turn it into plates, and.eat.it with what you pleafe, either wine and fugar, or miik. It eats very well with cider and fugar.

You may obferve to put a great deal of water to the oatmeal, and when you pour off the laft water, put on jtift enough frefh to ftrain the oatmeal well. Some let it iiand forty-eight hours, fome three cjays, fhifting the water every twelve hours; but that is as you like it for fweetnefs or tartnefs. Groats, once cut, do better than . oatmeal. Mind to flir it together when you put in frefh water.

• CHAP XV.

OF JELLIES, JAMS, AND CUSTARDS,

Calf's Feet Jelly. %

Cut four calves feet in pieces, put them into a pipkin, with a gallon of water, cover them clofe, and boil them foftly till almoft half be confumed, then run the liquor through afieve, and let it fland till it be cold. With a knife take off the fat at top and bottom, melt the fine part of the jelly in a preferving pan or fkillet, and put in a

io8 OF JELLIES.

pint of Rhenifh wine, the juice of four or five lemons, double refined fugar to your lattc, th* whites of eight eggs beaten to a froth ; iHr and b»i) ail thefe together near half an hour; then pafs it through a fieve into a jelly bag; put into your jdlj bag a very fmall iprig of rofe- mary and a piece o: lemon-peel; pafs it through the bag- till it is as clear as vater.

% Hart's Horn J Aly. Take a large galiip<.r uith hart's horn, then fill ir full with fpring water, tie a double paper over the gallipot, and fet it in a baker's oven with houfehchl bread. In the morning take i. our, run it through a jelly bag, fea- fon with juice ot lemons, double renned fug;? ■. , ai ••• the whites of eight epg.s well beaten. Let it ha v.- a boil, and run it through the jelly bag again into jelly glaffes, put- ting a bit of lemon-peel into the bag. Currant jfelfy* Having ftripped the currants from the (talks, put them into a ftone jar: ftop it clofe ; fet it in a kettle of boil- ing water half way up the jar; let it boil half an hour; take it out, and ft rain the juice through a courfe hair fieve. To a pint of juice put a pound of iugar; fet it over a fine quick clear fire in a preferving pan or bell metal fkil- let. Keep ttirring it all the time till the fugar be melted ; then (kirn the fkum off as fall as it rifis.

When the jelly is very clear and fine, pour it into ear- then 01 china cups, or gallipots. When cold, cut pieces of white paper juit the bignefs of the top of the pot, dip them in brandy, lay them on the jelly; then cover the top clofe with white paper, and prick it full of holes. — Set it in a dry place. You may put fome in glaffes for prefent ufe.

Rajberry Jam, Take a pint of cur; ant jeiiy,and a quart of rafberries, bruife them well together, fet them over a flow fire, keeping n ftinirig all the time till it boils. Let it boil five or fix minutes, pour it into the gallipots, paper them as you do the currant jeliv, and kec p them for ufe. They will keep for two or three years, and have the full flavour of rafberries.

OF CUSTARDS. io9

A Cujlard. \

Sweeten a quart of new milk to your tafte ; grate in a little nutmeg, beat up eight eggs well (leaving out half the whites), ftir them into the milk, and bake them in China cups ; or put them into a deep China difh. Hai*e a kettle of water boiling, fet the cups in, let the water come about halfway, but do not let it boil too fair, for fear of its getting into the cups. You may add a little rofe-water, and French brandy.

Boiled Cuftards.

Put into a pint of cream two ounces of almonds, blanch- ed and beaten very fine, with rofe or orange-flower wa- ter, or a little mace ; let them boil till the cream is a little thickened, ihen fweeten it, and ftir in the eggs, and keep it flirting over the fire till it is as thick as you would have it ; then put in a little orange-flower water, ftir U well together, and put it into China cups.

1SJ.B. You may make them without almonds. Almond Cufiards,

Take a pint of cream, blanch and beat a quarter of a pound of almonds fine, with two fpoonfuls of rofe-water. Sweeten to your palate. Beat up the yelks of four egg^j ftir all together one way over the fire, till it is thick ; then pour it out into your cups. Or you may bake it in little China cups.

Rice Cuftards..

Boil a quart of cream with a blade of mace, and a quartered nutmeg, put thereto boiled rice well beat with the cream ; mix thefe together, ftirring them all the while they boil. When enough, take it off, and fweeten it to your tafte ; put in a little orange flow<r water, or brandy, then pour it into difhes. "When cold ferveit up.

§r

*Jio OF POTTIN&.

CHAP. XVI. POTTING AND COLLARING,

To Pot Beef cr Venifon. When you have boiled or baked, and cut your meat fmall, let it be well beaten in a marble mortar, with fome hotter melted for that purpofe, and two or three ancho- vies, till you find it mellow and agreeable to your palate. Then put if clofe down in pots, and pour over the m a fufficient quantity of cla-ified butter. You may feafon your ingredients with what fpice you pleafe. To pot Pigeons or any other Towls . Your pigeons being ttulTed and feafom-d with favoury fpice, put them in a pot, cover them with butter, and bake them ; then take them out and drain them, when they are cold, cover them with clarified butter. — The fame way you may pot fifli, only bone them when they are baked.

To pot Chars or Trout s. Clean- the n(h well, and bone them ; warn them with •vinegar, cut off the tails, fins, and heads; then feafon them with pepper, fair, nutmeg, and a few cloves ; put them down clofe in a pot, and being well covered, bake them a couple ot hours or more, with a little verjuice and fome butter; then pour off the liquor, and cover them with clarified butter.

To pot Lampreys or Eels. Take lampreys or eels, fkin, gut, and warn them, and flit fhesn down the back ; take out the bones, and cut them in pieces to fit your pot; then feafon them with pepper,, fair, and nutmeg, and put them in the pot, with halfaJBint of vin.^ar. They mufl be clofe covered, and baked half an hour ; and when done, pour ofFthe liquor, and cover them with clarified butter. To collar Beef. Lajjiflrlank of beef in ham brine a fortnight, then take it out and dry it in a clolh ; lay it on a board, take out

OF COLLARING. in

all the learner and (kin, cut it crofs and crofs; feafon it with favousy fpice, two anchovies, and a handful or two of thyme, pariley, fweet marjoram, winter favour) , oni- ons, and fennel : drew it on the meat, roil it into a ha id collar in a cloth, few it clofe, tie it at both ends, and put it in a collar pot with a pint of red wine, cochineal, and 0 o quarts of pump water- When it is cold, take it out of the cloth.

To cMar a Breaft of Veal.

Bone the veal, teuton it all over the infide with cloves, mace, and fait beat fine, a handful of fweet-herbs, ftrtp- rvd of the tfaiks, a link fage, penny-royal, and parfiey ihicd very fine, then roll it up as you do brawn ; bind it with narrow tape very dole, then tie a cloth round it, p.nd boil it very tender in vinegar and water, alike quan- tity, uith a little mace, cloves, pepper, and fait, all whole. Make it boil, then put in the collars; whr .1 boiled tender, take it up ; arte when both are cold, take cif the cloth, lay the collar in an earthen pan, and pour the liquor over ; cover it c^fe, &*& ktjii} it lor uk\. To collar a Brea/i ofMuiton.

CutofTthe red fein, and take out the bones ami grif. lies. 1 hen take grated white bread, a liitle cloves, mace, fait, and pepper, the yelks of three hard eggs bruited fmallj and a little lemon peel fnred fine; with which, having laid the meat even and flat, feafon it all over, and zdd three or four anchovies, warned and boned ; then roll the' meat like a collar, and bind it with coaifetane, and bake, boil, or roaft it.

To collar Porh^

Bone a breaft of pork, feafon it with favour}' feafoning, good quantity ot thyme, parfley and fage ; then roll it in a hard collar in a cloth, tie it at both ends, and boii it ; and when it is cold, ftecp it in the favoury liquor in which it was boiled.

To collar Ee/s.

Scour large ftlver eels with fait, flit them down the back, and takeout all the bones; then wafh, and dry them, and feafon them with favoury fpice, minced paifley, thyme, fage, and onion ; and roll each in little collars in a cloth, and tie them clofe. Then boil them in *-atcr and fait, with the heads and bones, half a pint of ijynegar, a fcynch of herbs, fome ginger, and a penny-worth oi iiin-

ii2 OF PRESERVING.

gjafsj when they are tender, take them up, tie them clofe again, Ittaiathe pickle, and keep the eels in it.

CHAP. XVII.

OF PRESERVING, DRYING, AND CANDYING.

T kttp Green Pcnfi till Cbritmst,

Take fine young peas, mefi th;-m, throw them into a

' .:li.nd,-r to diain, then lay a cloth four or five times

cugibJc on a table, and fpread them thereon; dry them

•.':y well, and have your bottles ready, fill them and

*«< t them with r.:u:iwi fuel far ; when it is a little cool,

'ill tlfe necks aimoft to the top, cork them, and tie a

bladder and a leather over them in a cool dry place.

To hep Frtttcb Beam M the Tear.

Tike young beans, gathered on a dry day, have a

' . rge florae jar ready, Jay a layer of fait at the bottom, and

stayer of beans, then fart and then beans, and fo on

; jir is full ; cover them with fult, and tica coarfe

c!o;h over them, and a board on that, and then a weight

to keep it ciofe from all air, fet them in a dry cellar, and

vhen you ufe them, take fome out and cover them clofe

again ; wafh thofe you take out very clean, and let them

lie in foft water twenty-four hours, ihifting the water

r.ften : when yon boil them do not put any fait in the water.

Tj k.ep White Buliace> Pear Plumbs, or Damfdns, l^c.for

Tar's or Pus,

Gather them when full grown, and juft as they begin

to turn. Pick all the large!* out ; fave about two thirds

of the fruit ; to tfye other third put as much water as you

I : will cover them, boil and flcin them ; when the.

fruit {'foiled very foft, drain it through a coarfe hair

and to every quart of this Hquot put a pound and a

t U'..:j', bod it and ficim it \cry well ; then tl;ro.v

in your fruit, juit give them a fculd, take them oft' the

OF PRESERVING. u3

fire, and when cold, put them into bottles with wide mouths, pour your fyrup over, lay on a piece of white paper, and cover them with oil.

To make Marmelade,

To two pounds of quinces add three quarter* of a pound of fugar, and a pint of fpring water; put them over the fire, and boil them till they are tender; drain off the liquor", and bruife them; then put them into it again, let it boil three quarters of an hour, and put it into your pots or faucers.

To prefer-ve Mulberries whole.

Set fome mulberries over the fire in a (killet or pre- ferving-pan; draw from them a pint of juice when it is drained ; then take three pounds of fugar beaten very fine, wet the fugar with the pint of juice, boil up youf fugar and ikini it, put in two pounds of ripe mulberries, and let them ftand in the fyrup till they are thoroughly warm ; then fet them on the fire, and Jet them boil very gently ; do them but half enough, and put them by in the fyrup till next day, then boil them gently again ; when the fyrup is pretty thick, and will ftand in round drops when it is cold, they are enough ; foput all into a gallipot for ufe.

To prefer-ve Goofe berries , Dam fans or Plumbs.

Gather them when dry, full grown, and not ripe; pick them one by one, put them into glafs bottles that are very clean and dry, and cork the naclofe with new corks; then put a kettle of water on the fire, and put in the bottles with care ; wet not the corks, but let the water come up to the necks ; make a gentle fire till they are a Jittle coddled, and turn white ; do not take them up till cold, then pitch the corks all orer, 0£ wax them dofe, and {ct them in a cool dry cellar.

To prefer-ve Peaches,

Put your peaches in boiling water, juft give them a fcald, but do not let them boil ; take them out, and put them in cold water, then dry them in a fieve, and put them in long wide-mouthed bottles; to half a dozen of peaches take a quarter of a pound of fugar, clarify it, pour it over your peaches, and fill the bottles wir^h brandy. Stop them clofe, and keep them in a dry placfii To prefer<ve Apricots,

Pare your apricots, divide them in halves to take est

ii4 OF PRESERVING.

the Hones, and give them a light boiling in a pint of wa- ter, or according to your quantify of fruit; then add to* the water after taking out the fruit, the weight of your apricots in ftagaf, and boil it' till it comes to a fyrup ; put in the apricors again, and give them a light boiling, tak- ing orF the fcum as it rifes. When the fyrup jellies, it is rnough : then take up the apricots, and cover them with the jelly ; put cut paper over them, and lay them dfcwn when cold.

To preferve Apricots green.

Take aprirots when they are young 2nd tender, eod- dfe them aJittje, rub them with a coarfe cloth to take offthe ikin, throw them into water as you do them, and put them in the fame water they were coddled in; cover I hem wich vine-leaves and white paper, or fome thing more at the top ; the clofer you keep them, the fooner they are green ; be fure you do not let them boil ; when they are green, weigh them, and to every pound of a- pricots take a pound of loaf fugar, put it into a pan, and to every pound of fugar, a giil cf water; boil your fugar and water a little, and lkim it, then put in your apricots, Jet them boil together till your fruit looks clear, and your ivrup thick ; (kirn it all the time it is boiling, and put them into a pot covered with paper dipped in brandy. To prefer-ve Plumbs.

Take plumbs before they have Hones in them, which you may know by putting a pin through ; coddle fnem in many waters till they are as green as grnfs ; peel them and coddle them again : you mult take the weight of them in fugar and make a fyrup; put to your fugar a pint of water; then put them in, fet them on the fire to boil flowly, till they be clear, Humming them often, and they will be very green. Put them up in glaffes> and keep them for ufe.

To pre/ewe Cherries.

Take two pounds of cherries, one pound and a half of fugar, half a pint of' fair water, melt your fugar in it; when it is melted, put in your cherries ; boil them foftly at firlt, then fafter, and lkim them ; take them off two or t .ree times and (hake them ; put them on again, and let them boil fart. ' When they are of a good colour, and the. ij rup will (land,, they are enough.

OF PRESERVING. n5

To pteferve Rajbzrries.

Choofe rafberries that are not too ripe, and take the weight of them in fugar, wet your fugar with a little water, put in your ra (berries, and let them boil f6ftiy ; take heed of breaking them; when they are clear, take them up and boil the Fyrup till it be thick enough, theft put them in again; and when they are cold, put them up in glaffes.

To prrferve Currants.

Take the weight of thecurranis in fugar, pick out the feeds; io a pound of fugar add half a pint of water ; let it melt ; then put in your currants, and let them do very leifurciy; fkim them, and take them up; let the fyrup boil, then put them on again : and when they are clear, and the fyrup thick enough, take them off. When they are cold, put them in glaffes.

To dry Peaches.

Take the faireft and ripeft peaches, pare them into fair water; take their weight in double refined fu^ar : of one half make a very thin fyiup; i«at in your peaches, boiling them till they look clear, then fpl.ft and ftone them. After this boil them till they are very tender, lay them a draining, take the other half of the fugar, and boil it almoft to a candy ; put in your peaches, and let them lie all night, then lay them on a glafs, and fet them in a itove, till they are dry. If they are fugared too much, wipe them with a wet cloth a little : let the firft fyrup be very thin ; a quart of water to a pound of fugar. To dry Cherries*

To four pounds of cherries, put one pound of fugar, and jull as much water to the fugar as will wet it ; when it is melted, make it boil ; (tone your cherries, put them in, and give them a boil ; (kirn them two or three times, take them off, and let them ftand in the fyrup two or three days; then boil your fyrup again, and put it to them, but do not boil your cherries any more. Let them ftand three or four days longer, then take them out, and lay them in a fieve to dry ; when dry, lay them in rows on paper; a row of cherries, and a row of white paper, in boxes.

To candy Angelica,

Gather it in April, boil it in water till it be tender, then take it up and drain it from the water very well ;

n6 Of PICKLING.

fcrape the outfide of it, dry it in a clean cloth, and lay it in the fyrup; lee it lie three or fonr days, and cover it dole : ihe fyrup muft be rich, and keep it hot a good while, but let it not boil; lay it upon a pie-plate, to let it dry ; and keep it near the fire, left it diffolve.

CHAP. XVIII.

OF PICKLING.

To pickle Afparagns.

Gather your afparagus, and lay them in an earthen pot; make a brine of water and fait ftrong enough to bear an egg, pour it hot on them, and keep it clofe covered. When you ufe them, lay them in cold water two hours, then boil and butter them for table. If you ufe them as a pickle, boil them as they come out of the brine, and lay them in vinegar.

To pickle Nafturtian Buds or Seeds.

Take the feeds trefh ofFthe plant when they are pretty large, but before they grow hard, and throw them into she beft white wine vinegar that has been boiled up with what fpices are moft agreeable. Keep them clofe ftopt in a bottle. They are fit for ufe in eight days. To pickle or make Mangoes of Melons.

Take green melons, as many as you pleafe, and make a brine ftrong enough to bear an egg; then pour it boiling hot on the melons, keeping them down quite un- der the brine ; let them ftand five or fix day6 ; then take them out, (lit them down on one fide, take out all the feeds, fcrape or fcopethem a little in the infide, and wafti them clean with cold water; then take a clove of garlick, a little ginger and nutmeg fliced, and whole pepper; put all thefe proportionably into the melons, filling them up with muftard {ced; then lay them in an earthen pot with the flic upward*, anu\ take one part of muftard and. two.

OF PICKLING. n7

parts of vinegar, enough to cover them, pouring it upon them fcalding hot, and keep them clofe (topped. To pkkle Mujhr corns. Cut the ftems of fmall buttons at the bottom ; wafh them in two or twee waters uirh a piece of flannel. — Iiiave in readinefs a (lew-pan on the fire, with fome fpring water that has had a handful of common fait thrown into it ; and as foon as it boils, put in your buttons. When they have boiled about three or four minutes, take them offthe fire, and throw them, into a cullender; from thence fpread them as quick as you can upon a linen cloth, and cover them with another. Have ready feveral wide- mouthed bottles ; and as you put in the m<jfn rooms, now and then mix a blade or two of mace, and fome nutmeg iliced amongfr. them : then fill your bottles with diuilled vinegar. If you pour over them fome melted mutton fat, that has been welMtrained, it will keep them better than oil itfelf would.

To pickle Barherries. Take white wine vinegar and water, of each an equal quantity ; to every quart of this liquor, put in half a pound o/ fix-penny fugar, then pick the word of your barberries and put into this liquor, and the beft into glaffes; boil your pickle with the uorft of your barberries, and fkim it very clean. Boil it till it looks of a fine colour, and let it ftand to be cold ; then ftrain it through a cloth, wring- ing it to get all the colour you can from the barberries. Let it ftand to fettle, then pour it clear into the glaffes. In fome of the pickle boil a little fennel j when cold, put a bit at the fop of the pot or glafs, and cover it clofe with a bladder and leather.

To picklr Radifi Pods.

Make a pickle with cold fpring- water and bay^falt,

flrong enough to b^ar an egg ; put your pods in, and lay

"keep them under water. Let

Irain them in a fieve, and lay

Take white wine vinegar, as

er the'rh) boii if, and pt»i \ uur

ma,< e cloves, and '.Jaroi <oa

- 1 kwling hot; cover them

times doubir, fhai the

littli a' d i.!' 'hem 'land two,

Iswi, Repeat clns tyyiee or thrice ; when is. is cold put

a thin boar	dm	)on them t<
them ftand	ten	uiys, then
tliem on a	cb	rjry.
much as V!	HI 1	; ll! c<
pepi er . i
with a c- ftram m		cl

H8 OF PICKLING,

in a pint of muftard feed, and fome horfe-radifh ; cover it clofe.

To pickle Samphire. Lay what quantity you think proper of fuch famphirc as is green in a clean pan, and (after you have thrown two or three handfuls of fait over it) cover it wi'th fpring wa- ter. When it has lain four and twenty hours, put it into a brafs faucepan, that has been well cleaned ; and when you have thrown into it one handful only of fait, cover it with the befr vinegar. Cover your faucepan clofe, and fet it over a gentle fire; let it ftand no longer than till it is fuft crifp and green, for it would be utterly fpoiied (hnuld it (tand till it be foft. As foon as you have laken it off the fire, pour it into pickling pots, and take care to cover it clofe.

To pickle Onions, Take fmali onions, peel them, lay thera in fait and water a day, and (hi ft them in that time onee ; then dry them in a cloch, and take fome white wine vinegar, cloves, mace, and a little pepper; boil this pickle and pour over them, and when it is cold, cover it clofe. To fickle Cabbage, Take a large fine red cabbage, and cut it in thin flices, feafon fome vinegar with what fpice you think fit, then pour it on fcalding hot, two or three times. To pickle French Beans. Gather them before they have firings, and put them in very ftrong brine of water and fait till they are yellow ; then drain them from the brine, put boiling hot vinegar to Ahj:m, and (lop them dole twenty four hours; do fo four or five days following, and they will turn green ; then put to a peck of beans, half an ounce of cloves and mace, and as much pepper.

To pickle Cucumbers. Let your cucumbers be fmall, frelli gathered, and free from fpots; make a brine of fait and water ftrong enough to bear an egg; boil this pickle, fkim it well, then pour it upon the cucumbers, and Hive them down for twenty- four hours; then ftrain them out into a cullender, dry them wel! with a cloth, and take the belt white wine vine- gar with cloves, fliced mace, nutmeg, white pepper corns, long pepper and races of ginger (as much as you pleafe) boil them up together, and then clap the cucumber* kit

OF MADE WINES.

119

with a few vine leaves, and a little fait. Let them fim- rner in this pickle till they are green, taking c-*re not to let them boil; put them into jars, Hive them down clofe, ' and, when cold, tie on a bladder and leather. To pickle Walnuts, Put them into ftrong fair and water for nine days, and ftir them twice a day, obferving to change the fa\t and water every three days. Then let them ftand in a hair fieve till they turn black. Put them into strong };onc jars, and pour boiling alegar over them. Cover tlem up, and let them ftand till they be cold. Then gvc the alegar three more bailings, pour it each time on t>g walnuts, and let it ftand till it be cold between cveir boiling. Then tie them down with paper and a bladder over them, and let them ftand two months. Then make for them the following pickle. To every two quarts-of alegar, put half an ounce of mace, and the fame of olives; of black pepper, Jamaica pepper, ginger, and long pepper, an ounce of each, and two ounces of common fait Boii it ten minutes, pour it. foot on your walnuts, and tie them down covered with paper and a bladder.

c h a ?. xrx. OY MADE WINES.

To make Goofeberry Wine. Take goofeberrits when they are jult beginning to turn ripe, bruifc them well, but not (o as to break their feeds, poui to every eight pounds of pulp a gallon of fpring water, and let them .ftand in the vefiel covered, in a cool plact, twenty-four hours; then put them into a ftrong canvaU or hau^bag, prefVqut all the juice that will run from thc<n, and io every quart of it put twelve ounces of loaf fugar, ftirrin- it about til! it be melted : then put it up in a ivell-feaipited calki and fet it in a cool place; when ic has purged and iettled about twenty or thirty day:-, till the vefle-1 full, and hung it down chie.

YYiuhit is well worked irfd ' ttled, draw it off into bottles, and keep them in a cool place.

:m k

** 120 OF MADE WINES.

To make Currant Wive. Gather your currants when the weather is dry, and they are.full ripe; (trip them carefully from th** (talk, put them into a pan, and bruife them with a wooden pelile ; let it (land about twenty hours, after which drain it through a fieve. Aid three pounds of fine powder fu- gar to /very four quarts of the liquor: and then fnjking orttirangit well, fill your vclTel, and put about a quart ofbrindyto every feven gallons ; as foon as it is fine, bottje it off.

To make Rai/tn Wine,

it two hundred wei^ lit of railing, with the (talks, in-

Bogfheaf , and fill it almoft full with fpring warer: let

iteep about twelve dass, frequently ttirring them

ur, a d after pouring the juice off, prefs the raifins.

it all the liquor together in a clean veiTel. You will

find ii hifs (or fomp time, and when the noifeceafefs, it

vnu.r be (topped clofe, and ftand for fix or feven months;

and then if it proves fine and clear, r*ck it off into

another vcflcl; flop it up, and let it remain twelve or

fourteen weeks longer; then bottle it off.

1 , make Uajb'-rry Wine.

Take red ralbefries when they are nearly ripe, clean

the hufesand ftaiks from them, foak them in fair water,

tharhu been boiled and fweetened with loaffugar, a

pou d and an half to a gallop; when they are foaked a-

bour twelve hours, take them out, put them into a fine

linen preffinghag, prcjjsounfne juice into the water, then

boil them up together, and fcum them well twice or

thrice over a gentle fire; take off the veffel, and let the

liquor cccl,and when the fcum riies, take off all that you

can, and pour the liquor into a welUfeafoned c-sfk, or

earthen veiTel ; then boil an ounce of mace in a pint

of white wine, till the third part be confumed, (Train it,

and m]c\ it to the liquor; when it has well fettled and

feimented, draw it off into a cafk, or bottles, and keep

it in a cool place.

To make Morella Wine. Take two gallons of white wine, and twenty pounds of morella cherries; fake awav the ftalks, and fo bruife them that thr (tones may be broken : prefs the juice into the w inc ; and add of ■ ace, cinnamon, and nutmeg, an ounce of each, tied in a bag, grofl/ bruifed, and hang it in the wine when you.put it into the cafk*

©F MADE WINES. !3t

To make Elder Wine. 'When the elder-berries are ripe, pick them, ard put them into a ftone jar ; fet them in boiling water, ir in a flack oven, till the jar is as warm as you can well iear to touch it with your hands; then ftrain the fruit throgfo a coarfe cloth, fqueezing them hard, and pour the liqor into a kettle. Tut it on the fire, let it boil, and to evey quart of liquor add a pound of Lifbon fugar, and Ikim . often. Then let it fettle, pour it off into a jar, and co- ver ir clofe.

To make Coivjlip Wine. Take five pounds of loaf fugar, and four gallons of water, fimmer them half an hour to diflblve the fugar ; when it is cold, put in half a peck of cowflip flowers, picked and gently bruifed ; then add two fpoonfuls of yeaft, and beat it up with a pint of fyrup of lemons, and a lemon-peel or two. Pour the whole into a calk, let them (land clofe flopped for three days, that they may ferment; then put in fome juice of cowflips, and give it room to work ; when it has flood a month, draw it off into bottles, putting a little lump of loaf fugar imo each. To make Mead. To thirteen gallons of water, put thirty pounds of ho- ney, boil and fcum it well, then take roft-mary, thyme, bay-leaves, and fweet briar, one handful altogether ; boil it an hour, put it into a tub, witflfca little ground malt; ftir it till it is new milk warm ; {train it through a cloth, and ptfr it into the tub again ; cut a toaft, and fpread it over with good yeaft, and put it into the tub alfo ; and when the liq or is covered over with yeaft, put it up in a barrel ; then take of cloves, mace, and nutmegs, an ounce and a half; of ginger, diced, an ounce; bruife the fpice, tie it up in a rag, and hang it in the vefielj Hopping it up clofe for ufe.

To make Balm Wine. \ Take a peck of balm loaves, put them in a tub or large pot', heat four gallons of water fcalding hot, then pour it upon the leaves, and let it ftand all night ; in the morning ftrain them through a hair fieve ; put to every gallon of water two pounds of fine fugar, and ftir it very- well ; take the whites of four or fi/e eggs, put them into a pan, and whifk it very well, before it be over hot; when the fcum begin* to rife take it ©ft", aod keep it

+4

OF MADE WINES.

IkimmiJg all the-' while it is boiling ; let it boil three

quartet of an hour, and then put it into the tub ; when it

ut a little new yeaft upon it, and beat it in every

rs, that it may head the better; fo work it for

ys, then put it into a fweet veffel, bung it dofe,

nen it is fine bottle it.

To make Birch Wine.

ake your birch water and clear it with whites of

s: to every gallon of water take two pounds and a

f tine fugar ; boil it three quarters of an hour, and

en it is almoft cold, put in a little yeaft; work it two

r three days, then put it into the barrel, and to every

ve gallons put in a quart of brandy, and half a pound

of ftoned raifins. Before you put up your wine, burn a

brimftone match in the barrel.

To nuke Orange ft ine. Take fix gallons of water, fifteen pounds of powder fugar, and the whites of fix eggs well beaten ; boil them three quarters of an hour, and fkim them while any fkum will rife ; when it is old enough for working, put to it fix i uncesof the fyrup of citron or lemons, and fix fpoon- fcls of yeaftj beat the fyrup and yeaft weli together, and put tn the peel and juice of fifty oranges ; work it two /.ays and a night ; then turn it up in a barrel, and,, botilj il at three or foui months old. To mwkf Apricot Wine. Take three pounds&nf fugar, and three quarts of wa- ter, let Clei: boil together, and (kim it w< H ; rhen put in fix pounds of apricots pared and itemed, ami h-r them boil till the* are tender, then \a <.e them up ; you .nav, if you pleaf., after you have taken out the apricotvfet the liquor have one boil with a f'.rig of flowered clary in it ; tne aprifcots make maraialade, and are very good for prcienc (pending.

To make Dam/on Win?. Gather vou>- damfbrig dry, -.veiahthem and bruife them with your hand ; put them into an earthen {tein-th.u has a faucet, and a wreath of ft raw before the faucet ; add to fcvery eieht pouiias of fruit a gallon of water • boil the water, fkim it, arid put it to your fruit fcalding hot ; let it ftarid two .vhole days; then draw it off, and put it into a veffel fit fojf it, and to every gallon of liquor put ivvo pounds and a half of fine fugar $ let the vefTel be fully

OF MADE WINES. |2J

arid flop it clofe; the longer it (lands the better , it will keep a year in the veiTel ; bottle it out. The fmal dam - fon is the belt. You may put a very fmall lump 6 dou- ble reiined fugar in every bottle.

To make Sage Wine. , Take four handfuls of red fage, beat it in a one mortar like green fauce, put it into a quart of red v'ne^ and Jet it rrand three or four days clofe Hopped* ibak>o- it twice or thrice, then let it ftand and fettlej and u Bext day in the morning take of the fage wine three fpoo fuls, and oi running water one fpoonful, falling atter , one hour or better; ufe this from Michaelmas to the enc. of March ; it will cure any aches or humours in the joints, pry rheums, keep off all difeafes to the fourth de- gree f it helps the dead palfy, and convulfions in the finews, fnarpens the memory, and from the beginning of taking it will keep the body rrild, iliengthen nature, till *he fulnefs of your days be finiflied ; nothing will be changed in your ftrcngth, except the change of the hair ; it will keep your teeth found that were not corrupted before ; it will keep you from the gout, the dropfy, or any fwellings of the joints or body.

To make Qjtince Wine. Take your quinces when they are thorough ripe, wipe off the fur very clean ; then y^ke out the cores, bruife them as you do apples for cider, and prefs them, adding to every gallon of juice two pobrids and a half of tine fugar (Hr it together till it is diflblved : then put it in your cafk, and when it has done working, flop it clofe ; -Jet it ftand till March before you bottle it. You may keep it two or three >ears, and it will be the better. To make Lemon Wine. lake fix large lemons, pare effthe rind, cut them, and fqueeze out the juice; fteep the rind in the juice, and put to it a quart of brandy ; let it ftand in an earthen pot clofe ftopt three days; then fqueeze fix more, and mix with two quarts of fpring water, and as much fugar as wili fweeten the whole ; boil the water, lemons., and fugar together, letting it Hand till it is cool ; then a^d a quart of white wine, and the other lemon and brandy ; mix them together, and run it through a flarrrtel bag into fome veiTel; let it Hand three months, and bottle \i off;

124

OF MADE WINES.

cork )P'Ji" bottles very well, and keep it cool j it will be £t to /rink in a month or fix weeks.

To make Bar h y Wine. :e half a pound of French barley and boil it in three Wat/5* an(l ^ave three pints of the laft water, and mix jt \Ah a quart of white wine, half a pint of borage vyr, as much clary water, a little red rofe water, the Fe of five or fix lemons, three quarters of a pound of fugar, and the thin yellow rind 1 1 a lemon ; brew all •fe quick together, run the liquor through a ftrainer " bottle it up; it is pleafant in hot weather, and very [ood in fevers.

To make Plumb Wine. Tak« twenty pounds of Malaga raiiins, pick, rub, snd flircd them, and put them into a tub j then take four gallons of fair water, boil it an hour, and let it ftand till it is blood warm ; then pur it to your raiiins ; let it ftand nine or ten days, (lining it once or twice a day ; drain *>ut )our liquor, and mix with it two quarts of damfon juice, put it in a vefTel, and when it has done w orking Hop it clcfe \ at the end of four or rivemomhs bottle it. To make Palermo Wine. Take to every quart of water a pound of Malaga raifins. rub and cut the raifins fmall, .and put them to the water, and let thenar i ftand ten days, ftirring once or twice a day ; you may boil the water an hour before yoa put it to the raifins, and let it ftand to cool ; at ten days r nd, ftrain out your liquor, and put a little yeaft to it ; and at rhree days end put it in the veffel, with one fprig of diied wormwood ; let it be clofe flopped, and at three months end bottle it off.

To make Clary Wine. Take twentv-fourpounds of Malaga raifins, pick thena and chop them very fmall, put them in a tub, add to eack pound a qiurt of water; let them fteep ren or elcren days, ftirring it twice every day ; you muft keep it co- vered clofe all the while ; then ftrain it off, and put it into a veffel, 2nd about half a peck of the tops of clary* v hen it is in bloiTom ; flop it clofe for fix weeks, and then bottle it off ; in two or three months it is fit to d rink. Jr is apt to have a great fediment at bottom ; therefore it is beft to draw it off by plugs, or tap it pretty high. To make Orange Win* <v?ith Raifins. Take thirty pounds of new Malaga raifins, pick thera

OF MADE WINES. 12c

clean, and chop them fmall; you mull have twenty large Seville oranges, ten of them )/ou muft pare as thin as for preferving. Boil about eight gallons of foft water, till a third part be con fumed ; let it cool a little, then put. five gallons of it hot upon your raifins and orange- peel ; ftir it well together, cover it up, and when it is cold, let it ftand five days, ftirring it up once or twice a day; then pafs it through a hair fieve, and with a fpoon prefs it as dry as' you can ; put it in a rundlet fit for it, and add to it the rinds of the other ten oranges, cut as thin as the firft ; then make a fyrup of the juice of twenty oranges, with a pound of white fugar. It muft be made the day before you turn it up. Stir it well together and flop it clofe. Let it ftand two months to cle^ar, then bottle it up. It will keep three years, and is better for keeping.

To make Frovtigniac Wine. Take fix gallons of water, twelve pounds of white fugar, and fix pounds of raifins of the fun, cut fmall; boil thefe together an hour ; then take of the' flowers of elder, when they are falling and will fhake off, the quan- tity of half a peck ; put them in the liquor when it is a"lmoit cold; the next day put in fix fpoonfuls of fyrup of lemons, and four fpoonfuls of. ale yeaft ; two days after, put it into a veffel that is fit for it ; when it has Hood two months, bottle it off.

To make Englijh Champaign , or the fine Currant Wive, Take to three gallons of water nine pounds of Lifbon fugar; boil the water and fugar half an hour, fkim it clean, then have one gallon of currants picked, but not bruifed ; pour the liquor boiling hot over them; and when cold, work it with half a pint of yeaft, two days; pour it through a flannel or fieve ; then put it into a bar- rel fit for it, with half an ounce of ifinglafs well tSfuifed ; when it has done working, flop it clofe for a month ; then bottle it, and in every bottle put a very fmall lump of double refined fugar. This is excellent wine, and has a beautiful colour.

To male SaragoJJa Wine, or Englijh Sack,

To every quart of water put a fprig of rue, and to

every gallon a handful of fennel roots ; boil thefe half an

hour, then ftrain it off, and to every gallon of this liquor

put three pounds of honey ; boil it two hours, and fkim

La

1*5 OF MADE WINES.

it well, when it is cold, pour it off, and tun it into the ▼effel, or fuch calk as is fit for it : keep it a year in the teflel, and then bottle it. It is a very good fack. Mountain Wine. Pick out the ftalks of your Malaga raifins, chop them -fmall, and add five pounds to every gallon of cold fpiing *'ater ; let them fteepa fortnight or more, fqueeze out the liquor, and barrel it in a veffel fit for it ; firft fume the veffel with brimftone. Do not flop it clofe till the lifting is over.

To make Cherry Brandy, Take fix pounds of cherries, half red and half black, jnafh or fqueeze them to pieces with your hands, and put to them three gallons of brandy, letting them (land fteep- ing twenty- four hours ; then put the maflied cherries and liquor, a little at a time, into a canvafi bag, and prefs it as long as any juice will run : fweeten it to your tafte ; put it into a veffel fit for it; let it ftand a month, and lx>ttleit out. Put a lump of loaf fugar into every bottle. To make Shrub. Take two quarts of brandy, and put it in a large bottle, adding to it the juice of five lemons, the peels of two, and half a nutmeg ; flop it up, let it ftand three days, and add to it three pints of white wine, and a pound and a half of fugar ; mix it, flrainit twice through a flannel, and bottle it up. It is a pretty wine, and a cordial. To make fine Milk Punch. Take two quarts of water, one quart of milk, half a pint of lemon juice, and one quart of brandy, with fugar to your tafte ; put the milk and water together a little warm, then the fugar and the lemon-juice ; ftir it well together, then the brandy ; ftir it again, and run it through a flannel bag till it is very fine, then bottle it. It will keep a fortnight or more.

Ts recrver Wine that is turt^edfibarp. Rack off your wine into another veffel, and to ten gallons put the following powder : Take oyfter-fhells, /crape and warn off the brown dirty outfide of the fhell, apddry them in the oven till they will powder; put a pound of this powder to every nine or ten gallons of your wine ; ftir it well together, and flop it up, then let it frand to fettle two or three days, or till it is fine. Aa ieon as it is fine, bottle it off and cork it well.

OF MADE WINES. 127

To fine Witie% the Li/ban Way.

To every twenty gallons of wine take the whites of ten eggs, and a fmall handful of fait ; beat them together to a froth, and mix them well with a quart or more of the wine; then pour the wine and the whites into the verTel, ftir it well, and in a few days it will be fine. To clear Wine.

Take half a pound ofhartlhorn, anddiflblveit in cider, if it be for cider, or Rhenifh wine for any other liquor. Tiiis is quite fufficient for a hogihead.

ARRANGEMENT

OF A DINNER OR SUPPER TABLE, CONSISTING OF NINE DISHES.

(( °J \^ 1

€

V

•*aK5«»-

N. B. 77>*> #£0?/* numerical order is the one refef&d to in the following bills of fare.

TWELVE BILLS OF FARE,

IDifpofd in the Order the r> I s H e s are tofiand upon the TABLE,

BILL OF FARE FOR JANUARY.
	Firjh	Courfe.
I Cod's Head		6 Plumb Pudding
2 Soup Sante		7 Petit Patties
3 Roaft Beef		8 Bojled Chicken*
4 Scotch Collops		9 Tongue
5 Leg of Lamb
	Second Courfe.
i Roaft Turkey		6 Almond Chcefecakts
2 Jellies		7 Minced Pies
3 Woodcocks		8 Larks
4 Marinated Smelts		9 Lobfters
5 Leg of Lamb
BILL OF FARE FOR FEBRUARY,
	Firji	Courfe,
I Dim of Fifli		6 Beef Collops
2 Peafc Soup		7 Ham
3 Fillet of Veal		8 RumpofBeefalaDaube
4 Chickens		9 Marrow Pudding
5 French Pie
	Second Courfe.
i Wild Fowls		6 Tartlets
2 Epergne		7 Stewed Pippins
3 Hare		8 Ragout Melle
4 Cardoons		9 Artichoke Bottoms
5 Scolloped Oyfters
BILL OF	FARE FOR MARCH.
	Fiffi	Courfe,
I Stewed Carp or Tench	5 Beef Steak Pie
2 Soup Lorrain		6 Veal Collops
3 Chine of Mutton and	7 Lambs Fry
Stewed Celery		8 Almond Pudding
4 Sheep's Rumps		a Calves Ears
	Seeond Courfe.
I A Poulard roafted		6 Craw Fifti
2 A Trifle		7 Prawns
3 Tame Pigeons		8 Fricafee of Rabbits
4 Blanchmange		9 Sweet Pears Hewed
5 Ragou'd Sweetbreads

i3o BILLS OF FARE.

BILL OF FARE FOR APRIL.

Fir/1 Courfr,

1 Crimp Cod and Smelts 6 Small Puddings

2 Spring Soup J 7 Curlets a Ja Maintcnoji

3 Loin of Veal 8 Beef Trembling

4 Boiled Chickens 9 Tongue

5 Pigeon Pie

Second Ccurfe*

1 Ducklings 6 Tanfy

2 Jellies and Svllabubs 7 Black Caps

3 Rib* of Lamb 8 Oyfter Loaves

4 Afparngus 9 Mulhrooms

5 Roaft Sweetbreads

BILL OF FARE FOR MAY.

Firji Cour/f.

1 Calvert's Salmon broiled 6 Ox Palates

2 Vermicelli Soup 7 Collarrd Mutton

3 Chine of Lamb 8 Breaft of Veal ragou'd

4 Rabbits with Onions 9 Pudding

5 Pigeon Pie raifed

Second Conrf?.

1 Green Goofe 6 I.ambCutlets

2 Epergne 7 Cocks Combs

3 Roatt Chickens 8 Cuftards

4 Afparagus 9 Stewed Celerj

5 Green Goofeberry Tarts

BILL OF FARE FOR JUNE.

Firji Courfe.

1 Turbot 6 Veal Cutlets

2 Green Peafe Soup 7 Harrico

3 Paunch of Vcnifon 8 Ham

4 Chickens 9 Orange Pudding c. Lamb Pie

Second Cwrfe. j Turkey Porlts 6 Peas

2 Arricot Puf& 7 Fricafee of Lamb

3 Fruit 8 Smelts

4 Cherry Tart 9 Lo biters

5

Roaftetf Rabbits

BILLS OF FARE.

131

BILL OF FARE FOR JULY. Firji Courfe.

1 Mackerel, &c. 5 Venifon Pally

2 Herb Soup 6 Chickens

3 Boiled Goofe and ftewed* 7 Lemon Pudding

red Cabbage 8 Neck of Venifon

4 Breaft of Veal a la Braife 9 Mutton Cutlets

Second Courfe, /

1 Roaft Turkey 6 Cuftards

2 Fruit 7 Apricot Tart

3 Rpafl: Pigeons 8 Fricafee of Rabbits

4 Stewed Peas 9 Cucumbers

5 Swecfbreads

BILL OF FARE FOR AUGUST.

Firji Courfe.

Stewed ^osls 6 Scotch Collopa

Craw- hill So.ip 7 Turkey a la Daube

Fillet of Veal S Marrow Pudding

Chickens 9 Tongue $ French Patty

Second Courfe, _^

6 Matelot of Eels

7 Fillets of Soals

8 Appl* Pie

9 FncaiVe of Sweetbreads

Roaft Dacks

Joilics

Lcvciet

Macaroni

Clieefecakes

BILL OF FARE FOR SEPTEMBER. Firji Gourfe Difh of Fifh o Hacrico of Mutton

Gravy S mp -j Veal Curlets

Ruaft B-ef g Almond Tarts

Chickens 9 Ham

Pigeon Pie

Second Courfe. Wild Fowls 6 Craw-fim

Fruit 7 Ra^ouM Lohfters

Partridges 8 Oyikr Lo.v s

Feas 9 Fried Artichokes

Sweetbreads

»*2 BILLS OF FARE.

BILL OF FARE FOR OCTOBER.

Firjl Courfe.

I	Cod and Oyfter	Sauce	6 Chickens
t	Almond Soup		7 Small Puddings i
3	Tongue and Udder	8 Pork Chops roafted
4	Jugged Hares		9 Torrent de Veau.
5	French Patty
		Second C our ft.
i	Pheafants		6 White Frica fee
2	Jellies		7 Mufhrooms
3	Turkey		8 Oyfter Loaves
4	Stewed Pears		9 Pippins
5	Roaft Lobiters
	BILL OF	FARE FOR NOVEMBER. Firft Courfe.
i	A dim of Fifth		6 Beef Collops
2	Vermicelli Soup	7 Ox Palates
5	Chine of Pork		8 Leg of Lamb and Spi-
4	Veal Cutlets		nach
5	Boiled Turkey ;	and Oyf-	9 Harrico

ter Sauce

Second Courfe.

i Woodcock! 6 Blanchmange

2 Fruit 7 Crocant

3 Hare 8 Ragou'd Lobfters

4 Sheep's Rumps 9 Lambs ears $ Oyfter Patty

BILL OF FARE FOR DECEMBER.

Firft Courfe.

1 Cod's Head 6 Veal Collops

2 Stewed Beef 7 Lamb's Fry

3 Chine of Lamb 8 Calf s-feet pie

4 Chickens 9 Tongue

5 Pudding

Second Courfe.

1 Wild Fowl 6 Prawns

2 Jellies 7 Sturgeon

3 Partridges 8 Savoury Cake

4 Larks 9 Mu (brooms

5 Galantine

tilt Moo foa^f^'f.

Uak^ £p OV-& (SvP

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