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♦ B iuj u-je 



* * * 

This is an authorized facsimile of the original book, and was 
produced in 1967 by microfilm-xerography by University 
Microfilms, A Xerox Company, Ann Arbor, Michigan, U.SA 

* * * 




>LAIN and EA.SY5 ■ 

^ WTiich far exceeds anj'^ Thing otthe Kind yetpubliflicd. 

!• How to Road and Boil to Perfec- 
tion every Thing neceflliry to be 
ienc up to Table. 

fl. Of Made-diflies. 

Ill* How ctpejiiive a French Cook*s 
Sauce^ ji, 

IV. To make a Number of pretty little 
Diflies for a Supper or Side.di(h« and 
little Comer-didies for a great Table< 

V. To drcfs Fiflu 

VI. Of Soopt and Bxothi.' 

VII. Of Pudding!. 

• IX. For a Lent Dinner j a Number of | 

' . V^ Dt/hes, uhicU you may makej 

vie of at any otbtf time. 1 

X. Dlrc^ons to prepare proper Focdj 

. for tlie Sick. t 

XI» For Captamt of Ships { how to 

make all ufeful Things for a Voy. 

age } and feeding out a Table 00 

board a Ship. 

XII. Of Hogs PuJilngs, SiuCget. 

XIII. To pot aifd make Hamt« ftc« 

XIV. Of Pickling. 

XV. Of makinig; Cakes^ &e. 

XVI. Of Chccfc.cakcs, Citams, JeU 
lies» Whip-Sylhbubs, &c. 

XVII. Of made Wines, Brewings 
French Biead, MufSoi, l^c. 

XVIII. Jarring Cherries and PreTcrves* 

XIX. To make Anchovies, Vcr micella. 
Catchup, Vinegar, arJ to keep Arti» 
chokes, French Bcan^ i^c. 

XX. Of DittiUing. 

XXI. How to market ; the Snfcn of 
the y«ar for Butchen Meat, P«ulu>*^ 
FilTi, Hcibi, Roots, and Friiit. 

XXII. A certain Cure for the Bite of a 
Mad Dug. By Dr. Mead. 

XXIII. A Receipt to keep dear from 

\ " 

.To which are added. 

One hundred and iifty New and ufeful Receipts^ 
. And a Copious It^DEX. 

By a LADY, : ~ : 

A N E W. E D I T 1 O N. 


TheORDBR of aMoDBRN Bill of Farb» for each Month, in tLd 
Manner the Dilhes are to be phced open (he Tffble* 

.;.^. L O N D O N, 

Printed for IK Stralntn^ 7. and F. UwUgttiii^ J. IHnton, fhtoU and Co. ir. JjBm* 
^Jf«f, r. loitpnan, W. Owen, S. Crmv^cr, i^. /n/r*, T. Of^sn, J. IVUklt^ G^ ^ 

tUhinjQn, T. DavUt^ J. Rclfoft, 7*. Ca<l'U, T. Bcrit and Co. i^, Djc.-j, J. * 
- jTiWA-, H^. Nifoif, IK Cwmjb, T. Lmvndit, R, Djm^t, //. Cardr.;r, if. />jo# 

if}lk, y. Rictarjfaif, T. Durham^ R, Ba!diuin, »nd'7, B*U, I774« 

[Prica Five fihillingt bound.] 


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• • • ' ' ' * 

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J Believe t have attempted a branch of Cooker f^ 

i:^btcb nobody bas yet t bought worth their whiU ' ^ 
to V)rite upon ; but arl have bothfeen% and founds 

If experience^ that the generality bf fervants are - \ 
greatly wanting in that points therefore I have. ••^ 

taken upon me to infirtiSi them in the bejl manner I \ . \ 

m capable; and, I dare fay, that every fervant T j 

i^iio can but read wilt be capable of making a toler-- ... ' :: 

oh\e good cook, and thofe who have the leajl notion v '\ 

of Cookery cannot mifs of being very good ones i ;* \ 

if I have not wrote. in the high polite Jlyle, thope, ; \ 
^ Jl^all be forgiven ; for my intaition is to in/iruSl • '^ 
the lower fort, and therefore mujl treat them in their vi . \ 
\ <^n way J For example : when I bid them lard a ■ 

\ foiifl^ tfjjbould bid them lard with large lardoons^ : 

. tbey would not krfow.what I meant j but when I fay , 
• they muft lard with Jit tk pieces of bacon, they know 
; '^hat I mean. So, in many other things in Cookery, ; 

; the great cooks havefucb a high way ofexprejfmg r- 
5 . ' . A 2 :• * ' '^ tkem^ 

■■ 6:23 . • ... ■:,, ■ ■ ' r-^'-, 

• ii .ro/i&^ RE AD Eli. ■ 

fbemfehes^ that the poor girls ^rjf tf / tf ^/? to inoig . 
je;.^^/ /i6^jf nfeatf : and in all Receipt Books yet 
frtnUdi there arejucbqn pdd jumbk of things ^f 
'nvould quite Jpoit a good di(h j and indeed fame 
things Jo extravagant, that it would be almojl a 
Jl^an\e iomakf uje ofthm% ivheit a difh can be made 
full as good, or better, without them. For ex^nh 
'fie : whmyou entertain ten or twelve people, you 

, Jhall ufe for a culUs, a leg of veal and a ham ^ 

' which f nvith^ the other ingredients, makes it very 

expejijive^ and all this only to mix ^ipith other fauce. 

And again, the ejferfce of ham for fauce to one difli ; 

when I wilt prove it, for about three fillings I will 

. make as rich and high a fauce as all that ipill b(, 
wljen done. For example ; 

Take a large deep ftew-pan, halF a pound of 

biacon, fat and lean together, cut the fat and lay 

it over the bottom of the pan' j then take a pouncl 

of veal, cut it into thin fliccs, beat it well with 

the back of a knife, lay it all over the bacon j then 

have fix-penny worth of the coarfe lean part of 

the beef cut thin and well beat, lay a layer of it 

all over, with fome carrot, then the lean of the 

. bacon cut thin and laid over that : then cut twQ 

onions and ftrew over, a bundle of fweet-herbs, 

four or five blades of mace, fix. or fevcn cloves, a 

' .fpoonful.of whole pepper, black and white togc- 

^ ther, half a nutmeg beat, a pigeon beat all to 

pieces, lay that all over, half an ounce of tf ufRos 

..•• • and 

7i the READER. JU 

Slid mprrfs, then the reft of your beef, a gobdcriift 
of bread toafted very brown and dry on both fid« : 
you niay add an old cock beat to pieces j cover 
it clofc, and let it ftand over a flow fire two or 
three miniitcs, then poiir on boiling wa^cr enough 
to fill the pan, cover it clofe, and let it ftew till it 
is as rich as you would have it, and then ftraih 
oflf all that fauce* Put all your ingredients togc^ 
ther again, fill thib pan with bbiling water, put in 
a frefli oriiori, a blade of mace, and a piece dt 
carrot i cover it clofe, arid let it (lew till it is as 
ilrong as you vvant it. This will be full as good 
as the eitcncc of ham for all forts of fowls, or in- 
deed moll madc-diflics, miixed with a glafs of 
, winfc, iti^ two or three fpoonfuils of catchup^ 
When yoilr firfl gravy is cool, ildni off all the fa(^ 
und keep itforufe. — --^Tbis falls far Jtoort of the 
expence of a leg of veal and bam^ and anfwers every 
purpofe you want^ 

ifydii go io market i the ingredients ni^illnot come 
to above balf a cro*W7J, or for about eight een^penct 
you may make as much good gravy as v)iU fervt 
tnventy people. 

Take twelve penny-worth of coarfc lean beef, 
Ivhich will be fix or fcvcn pound?, cut it iall to 
pieces, flour it well, take a quarter of a pound of 
. good butter, pixt it into a little pot or large deep 
ftew-pan, and put in your beef : keep ilirrlng it,, 
and when it begins to look a little brown, pour 
* — ; *■ . A3 itf. 

iv \ to the READER. 

jn a pint pf boiling water i ftir it all together; put 
jn a large onion, a bundle of fwect herts, tvyo 
.or three blades of mace, five or fix cloves, a 
fpoonful of whole pepper, a cruft of bread toaft- 

; .'cd, and a piece of carrot ; then pour in four or 
five quarts of water, ftir all together, cover clofe, - 

' and let it ftew till it is as rich as you would have 
it; when enough, ftrain it off, mix it with two 
or three fpoonfuls of catchup, and half a pint of 
.white winej then put all the ingredients together 
,again, and put in two quarts of boiling water, 
cover it clofe, and let it boil till there is about a 

^ -pint; ftrain it off well, add it to thefirft, and 
give it a boil together. This will make a great 
deal of rich good gravy. * \ 

Ton may leave out the wme, according to wbat 
. life you want it for ; Jo that ideally one might have 
a genteel entertainment^ for the price thefauce of 
me dijfj cotnes to : but if gentlemen will have 
.French cooks^ they mujl pay for French tricks^ . 

A Frenchman in his own country will drefs a 
fne dinner of twenty diJIjeSi and all genteel and pret-^ 
^^ytfor the expence he will put an Englifti lord to for 
drying one dijl)^ But then there is the little petty 
prcft. I have heard of a cook that ifedfx pounds of 
butter to fry twelve eggs j when every body knowr 
\(that wider/lands cooking) that half a pound is full 
\'enough, or more than need be ufed : but then it 


'nvouid not he Vrtn<^: So much is the bUndfoUyof 
It bis age 9 t&at they would rat&er be impofedon by a 
French booby ^ t ban give encouragement to a good • • 
Englifli cookl 

I doubt IJhall not gain tbe efteem of tbofe gentle^ 

men ; however, let that be as it will, it little con^ 

cerits me ; but pmild I be fo happy as to gain tbe v 

good opinion of my own fex, Idejire no more 5 that , 

will be a full recompense for all my trouble i and I 

only begtbefavoiir of every lady to read my Book 

throughout before they cenfure me, and then I fatter 

myfelf I pall have their' approbation. 

'...'• ■ • • ■ 

I pall not take upon me Id meddle in the phv/icat 

way farther than two receipts, which will be ofufe 

io the public iri general': one is for the bite of a mad 

dog: and the other, if a 7nah would be near where ^^ 

Jhe plague is, be pall be in no danger; which, if 

made ufe of, would be found of very great fervici 

io thofe who go abroad. - * 

Nor Pall I take upon me to direSl a lady in the ' : 
'^ecofiomy of her family j for every mijlrefsdoes, oral • 
leajt ought to know, what is mojl proper to be done 
there % therefore I pall not f II my Book with tf. 
deal ofhonfenfe of that kind^ which I am very well 
ajfured hone will have regard tol 

I have indeed given fome of my dipes Frcncti • 
: ' ••' A 4 nanfes\ 

Ti * .tojbi HEADER/ 

names io dijlingut/h tbem^ becaufe they are known ly 
tbofe names: and wbere tbere is great variety of 
dijl^es and a large table to cover , Jo tbere mujl be 
variety of names for them j and it matters not wbe-- 
tber tbey be called by a French, Dutch, ^rEngHfti 
name^ Jo they are good^ and done with as little ex^ 
' fence as the dijh will allow of. 

• JJhallfay no more» only hope toy Book will an^ 
* fwer, the ends I itftend it for j which is to improve 
the fervantSt and fave the ladies a great deal of 
trouble. , ^ 

• .• * •• , 

.. '0 i 

r-. - 

r i ' -- 

.1 •» 




.\ ■ •%■« •;.< vr •.'• 't -'•■ 

-'•» r^ 

re O >i T E N 

• t .:. i-'.- 

C II A. p. I. 

of Roajlhg^ Boilings tSc^ 




BEEP ', 
Mattoa and Umb 

Pork ; ' 

To reaR a pi{ 
^ Ditferen: lortt of fauce for a pig 

To roaft cbe hind quarter of a 
pig» lamb fafliion ib 

To bake a pig - ib 

To melt butter "^ q 

To road gecfe, turkieii itrc* ib 

' Sauce for a goofe ib 

Saucer for a turkey * ib 

Sauce for fowli ib 

Sauce for ducki ib 

. Sauce for phcafaots and partridges 

Sauce for larks . ib 

To roaft woodcocks and fntpes 6 
To roaft a pigeon ib 

To broil a pigeon ib 

DireAions fpr geefeand ducks ib 
' To roaft a hare ib 

piffcrent forts of f&oce for a hsre 

To broil /leaks 


DIreCliOAs concerning ihe uuce 
for fieaks / 8 

Qcneral diredllons concerning 
. broiling • ^ . . . . ib * 
CcncftI direAioas coacemipg 

boiling i^ ' 

Toboilaham ! ib . 

To boil a tongue ib ^ 

To boil foists and houfe-Iaoib 9 
Sauce for a boilM turkey ib * 

Sauce for a botlM goofe ib . 

Sauce iiiX boiled ducks or rabbits 

To roaft venifon iq 

Different forts of fauce for vent- . 
" fon ib . 

To roaft mutton, venifon fafliioa 


To keep verifon or^r, 

or to make them frefli uhea • 

they ftink _ ib 

To* roaft a tongue or udder . 1 1 

To roaft rabbiu ib 

To toaft a rabBit hare faOitoo ib 

Turkics, pheafants. &c» may ba 

larded . • ib 

To roaft afowli pheafant fafiiion ib 


CO N t E. N T $: 

Kales to be obferved in roafiing 
' \it 
Beef , . lb 

Motton ip 

Pork . ib 

Bueftions cotocebingbeef^ mut- 
toiit and pork ^ ib 

Veal ' ^ ^ 15 

Hcafe-lamb * ^ ib 

Ahare - JP 

Atarkey ib 

'Agoofe ib 

Fowls .14 

Tame docks : ib 

Teal, wigeon» &c# ib 

Wild ducks ib 

Woodcocks^&ipes, and partridges 

Pigeons and larks ib 

Dircaions concerning poultry 

To keep meat hok ' ib 

To drcfs greens, roiots, ieC. 15 
To drcfs fpinach ib 

To drers cabbages, &c« 
To drefs carrots 
To drefs turntps | 
To drefs parfnips 
To drcfs brokala 
To drefs. potatoes 
To drefs cauliflowers / 
To drefs French beans 
To drefs 2rtichokes 
To drefs afparagus 
Direflions concerning 

To drefs beaiis and bacon 
To make gravy for a turkey^ or 

any fort of fowl ib 

To draw mutton, beef, or veal 

gravy , ^'^ 

To burn butter for thickening of 

fauce , 1^ 

To make gravy . ib 

To. make gravy for . fobps, &c« 

To bake a leg of beef 









To bake an ox*s head 
To boil pickled pork 




C HA P. II. 


, : t t fag. 
^T!^6 drefs Scotch collops 2 1 
^ X T<> drefs white Scotch col* 
. lops/&c» . . ib 

To drefs a fillet of veal with col- 
lops, &c. ib 
To make forcc-roeixt balls ib 
Truffles and morels,, good in 
fauces and foop a 2 
To (tew o^ palates « * ib 
Toragooalegof mutton, ib 

• * . P*g» 

To make a brown fricafey xz 

To make a white fricafey 23 

To fricafey chickens, rabbitSi^ 

. lamb, veal, ^c* * ib 

A (econd way to makehwhit^ 

. fricafey ib 

A third way of making a white 

fricafey ^4 

To fricafey rabbits, lamb, fweet- 

breads, or tripe ib 


b 6 N I' i N ^ s. 

AiioAcT way to fridafey tripc 24 
To ragoo hog's feet and ears ae 
to fry tripc i - ' ib 

To Itcw tripe. ib* 

A fricafcv of pigeons ib 

A fficaiey of lambftonits and 
fwcetbreads .' ' 26 

To halh a calPj head ' ib 

To halh a calfs'hcad wiite 27 
To bake a calfs head , ib 

To bake a (heep's head • -28 
To drefs a lamb's head ib 

To ragoo a neck of veal ib 

Toragoo a bredftof veal 29 
'Another way to'raggoo a breaft of 
veal ib 

- A breaft of vearin Jiodgc-pod^c 
' ib . 

To collar a breaft of vear ' 30 
To collar a brealt of mutton 3 1 
Another good Hvay to drefs a 
• breaft of matton , ■; ^ ib 
To force a leg of lamb '• ib 
To boil a leg of Iamb ib 

To force a large fowl 32 

To roaft a turkey (he genteel way 


To ftew a turkey or fowl ib 

To fte w a knuckle t)f veal 3 3 

Another way to flew a knuckle of 

veal ib 

To ragoo a piece of beef ! ib 

To force the infide of a furloiri of 

beef . -34 

To force the infide of a rump of 

beef . ib 

A roird rump of beef ' 35 

To boil a rump of beef the 

French fafliion ib 

'Beefefcarlot 36 

Beef a la daub . ' ib 

Beef a la mode in. pieces. ib 

Beef a la mode the French way 

.. r . * ' ib 

'Beef olives . ; ' .' 37 

•Veal olives ^ . •'*''• ib 

BeefcoUops t ib 

Toflewbeeffteakt ^ /. 38 
To fry beef fteaka - ^ ib 
A fecond way to fry beef fteaka 

* ib 
A nother way to do beef fteaks ^o . 
A pretty fide diih of bepf * ib 
To drefs a fillet of beef ' ib 
Beef fteaks rollM • ib 

To flew a rump of beef . 40 
Another way to ftew a rump of 

beef •; ib 

Portugal beef 41 

To ftew a rump of beef, ojr the 

brifcuit) the French way ib 
To ftew beef gobbets ib 

Beef royal . -42 

*A tongue and udder forced , ib 
To fricafey neat's tongues. ib 
To force a tongue • 43 

To ftew ncat*s tongues whole ib 
Tofricnfcy ox-palates* ib 

To roaft ox-palatcs jb * 

To drefs a leg of mutton a la 

royalc - 44. 

A leg of mutton a la houtgout 

"■.-.■. 'ib 

To roaft a leg of mutton with 

oyfters ; ac 

To roaft a leg of mutton with 
• cockles * ' ' ib 

A Oiouldcr of mutton in epigrani' 

A harrico of mutton ib 

To French a hind-faddleof mut- ' 

ton 45 

Another French way, callM St. 

Menehout 46 

Cutlets a la Malntenon^ a very 

good difti ib 

To make a mutton had 
To drefs pig's petty toes 
A fecond way to roaft a leg of 

mutton with oyfters . / ib 
To drefs a leg of mutton to eat 

l?ke veiiifcn 48 

To drefs mutton the Turkifli way 


t • 

.€ 0-If T E H T X 

To'inCi M pif like a fat lamb' 

.To roaft a pie widi the hair «n' 

. .. . . A 

To h>aft a pig with the llctn on 

.;• pag, 

:A moo!der Qf mtttton wich a ra- 

( goo or turnips 48 

;To ftuiF a' leg or (houlder ofmut- 

. • ton 49 

.. Sheep rumps, with rice ib 

<To bake Iamb and rice ^o 

Bilked mutton chops / jb 

• I A forced Ic^ of lamb . ib 

' .To fry a* loin of lamb .51 

'Another jway of frying a neck or 

1 ; loin of lamb ib 

•To make a ragoo of Iamb 52 

' .To ficw a Iamb*t or calfi head 

..,.•••...,•.; ib 

To drefs veal a la bourgeois 53 

A diiguifed leg of veal and bacon 

.'• . . . it 

A pillawofveal ib 

Bombarded veal • 54 

■ Veal rolls , . ib 

* Olives of veal theFreAchway 

Sicotch collops a la Francoife ib 
To make ia favoilry diih of veal ib 
Scotch collops larded ib 

^ To do them white ^6 

Veal blanquets ib 

A ihoulder of veal a la Piemon* 

toife ib 

A calf's head furprife 57 

Sweet-breads of^veal a ladau* 

^ phine ' ; ib 


CalPs chitierlings or indouilles 

To dreis calfs^chitterlings curi* 

oully 59 

To drefs ham a la braife ib 

To ronfl a ham or gammon 60 
To lluiF a chine of pork ib 

Various ways of drefling a pig 

A pig in jelly 62* 

To drefs a pig the French wsiy ib 

. To drefs a pig au pere douillec ib 

•A pig matelote 6} 


To make a pretty difllofa'breaft 
of venifon ib* 

To boil a haunch or neck of ve- 
nifon . 6f 
To boil aieg'Of niuHtOn like ve** 
nifon ib 
To roaft tripe 6ff 
To drefs poultry ib 
To roaft a turkey i^ 
To make mock oyflfer fauce, ej* 
• ther for turki€s or fowls boil'd 


To make^ mufhroqm fauce for 
. white fowls of all forts iV 
Muflirooin fauce for white fowls 

boil'd ' . ifr 

To make celery-faucet either for 

roafted, or boird fowls, turkies^ 

partridges, or any other game 

ib ^ 
To make brown celery*fauce * 

. ^ 68* 
To (lew a turkey or fowl in-ce* 

lery-fauce ib 

To make egg fauce, proper for 

roaftcd chickens ib 

Shalot> fauce for roafted fowls ib 
Shalot-fauce for a fcrag of mutton 

boil'd ^ ^ 

To drefs livers with mulhroom* 

fauce ib 

A pretty little faudt ib 

To make lemon-fauce for boil'd 

fowls ib 

A German way of drefling fowly 

To drefs a tarkey or fowl, to pcr- 
feAion ^Cf 

To (lew a turkey brown ib^ 

To ilew a turkey brown the nice . 
way ib 


C O N T E NT S, 



\ V 

Afo^^Ultbratre • -• 

To force a fowl ** 

To ro4ll f fowl * with cheiaats 
^r.* • ; :. '. ' ' :v •. .. j2 

Pulkts a la Saint Mench90t ib 
» Chickto furprizc ^ \: JX 

Mutton chops la difgtiifc io 

:^. Chickens iOsAcd wiih forcc-meai 

and cucumbers 74 

■) Chickens a b braifc ih 

• -To marinate fowls ^5 

• To broil chicken^ ;d 

• VjiWd chickens ^ ^ ib 
: A pretty way of IleWing chickens 

Chickens chiringratc ib 

Chickens boiled with bacon and 
" .ccJcry ' ' '77 

Chickens witb tongues. A good 
. . diih for a great deal of pohipa- 
ny ib 

3cotch chickens ' ib 

To marinate chickens 78 

T9 ftew chickens' ib 

PvcksVlainode ib 

To drcr> a wil4 duck the beft way 

Tp boil a duck 9.r n|bbit with 

ouions 79 

iJTo drefs a duck with grpeo peas 

To drefs a duel; with cucumbers 

' ' . 80 

To drefs a ducka labraifc ' il) 

To boil ducks the French way 

' ' * ' _ 81 

To drefs a goofe with onions or 

cabbage ib 

Dirc^tons for roafting a goofe 

• ' ib 

A gr^^o goofe ?* 

To dry a goofe ^ jb 

To drefs a goofe in ragoo ib 

^ goofe a la mode 83 

• To Hew gibleu * ib 

>Vnother way • 84 

To loaft pigeons ib 

To boil pigeoitt • 
To a la daube pigeoni 
Pigeons au^poir ; * . 
Pigeons fiovcd . . « . ^ 
Pigeons furtoot 
Pigcona ^QL compote With white? 
•ftouce ^ 87 

A French pupton of pigeons : id 
Pigeons boiPd with riqs. 
Pigeons tranfmogrified 
Pigeons in fricandos 


To ro^ft pigeons with a farce ib 
To jdrefs pigeons z &leU ... jo 
Pigeons in a hole * 10 

Pigeons in pimblico ib 

To jugg pigeons ib 

To ftew pigeons 90 

To .drefs a calPs liver in a caul 

To roaft a calPs Hyct ; 
To roall partridges 
To boil partridges 
To drefs partridgei a 

. »b 



To make partridge pAioa 

To roail pheai^nts . / * 

A ftewM pheafant 

To !(lixG a pheafant alabraife- 




To boil a pheafant 
1^0 roaft foipcs or woodcocks 

Snipes in a furtout, or wooJcbcks 


To boil fnipes or woodcocks id 
To drjrfs ortolans ^ ^$ 

To drefs ruifs an^ reiifs ib. 

To drefs larks . ib 

To drefs plovers ib 

To drefs lurks, pearfaibioii 97 

io drefs a hare * ip 

AWg^dharc ., jb 

Toicarea hare . ib 

To (lew ahJre §8 

A ha.c civet ' ^ jb 

Portuguefe rabbles . . ib 

Rabbits furpdze \ > tt 

CO N T E N X S> 

f ' P«g^ pag. 

To dreff rabbets iacalTeroIe ib To make a pelIo«v the India wa> 

Totoil rabbits .^ 1^99 Toboil tberiqc. . •_ - 10,1 


Mutton kcbobM • 100 . •". - ib 

A( neck of inuttonf callM the Another way to make a pejlov^ 

' «hafty-difli . . ib . 10a 

To drefs a loin. t)f .pork with To make'eitence of ham iU 

* onions . •.. 101 Rules to be obfervedio all roadei* 

To make a currey the Indian, way difiies ' - > 

■ J- . ^. .;v;.; ..: -.. rib • .. •. T; ; 



* "....'•*, -If'.'.. 

^ C H A P- liT.: 

Rtad this Chapter J and yon- 'ivill find^iow expenjivc A 
'French cook's fauee is. 

V • •' •• • ./ ■■'- r -' ' '^- c:.- ..'..•..•.;: i.i' 

THE French way of drelTing Cullis the Italian wiy - ' loc 

partridges 103 CuIIisofcraw filh • : .--ib 

To make eflence of ham 104 A* white collis 106 

A cullis for all forts 'of ragoo Sauce for'a braceof partridges^ 

ib pheafantSi or any thing yoa 

A cullis for all forts of butcher's pleafc ib 

', meat ' ib . 

.-t ■ ■ CHAP. 

C^' p; N X B' n: X^ ^ : ^ , 
V C H A ?• iv. . - : V 

TV jwtf*^ 4 »««?3^ of pretty little Jijbes ft fcr a/upper^' cr 
Jidedf/b^ and little corner dijbes for a^reat tablei and 
tbe refyou have in the chapter for Lent. ' , V ^ _ 

HOG*$ eari forced 107 

To force, cocks combs io 
'i'o prcfcrve cocks combs ib 
To.preferve or pickle pigs feet 

and ears 

To pickle ox*paIates 
To llewcocumbers 
To ragoo cvcambcrs 
A fricafey of kidney beans 
To drcfs Windfor birana 
To make jumballs 



Saycws forced and flew*4 
To force cucumbers 
Fried faufages . 

Collops aadeggs 
To drefs cold fowl or 

To make a ragoo of onions 1 10 
A ragooof oyfters ib 

A ragooof afparagua . ' ib 
A ragoo of livers 11 1 

To ragoo cauliflower ib 

StewM peafes and lettuce ib 
/Cod founds broil'd wlthgravyi 12 
A forced cabbage ^ ib 
Stew'd red cabbage • ib 


:. * 

. . sb 

To mince veal - 
To fry cold veal 
To tofs up cold veal wblttt 
To hafh cold mutton lie 

To halh mutton like venifon ib - 
To make collops of cold beef ib 
To make a florcndioe of veal ib' 
To make falamongundy 116 
Another way ib 

A third falamongundy II7 

To make little pafties ib 

Petit patties for garniihing of 
diflies ib : 

Ox«palate baked 118 


C H A >• V. 

Of drejftng fijb. 

^ISH-fattcewitblobfter 118 

To make ancbovy-fauce 1 19 

_ To make Ihrimp-fauce 1 19 To drcfs a brace of car]^ 
Tomakeoyfter-&uce ib 



;: •.\;'.v -jc^ ON: t;^. e- n: t^sv. .,' • \ 

,.' - ; r^.^v ^ Of Seeps and Broths. . .. . •' , ,'V 

/. ." 'v ; •'.^pag.. . / ^ ,...••.- - '■■:■■ : \ pMg. 

TO make ftrong broths lor A crawfith foop ixt 

foops or gravy 120 A good gravy (bop ib 

., Gravy for white faace 1 21 A green peafe foop * ' ^ 124 

Gravy for turkey » fowl or ra» A wKice peafe foop • ijr 

goo . ib Another way to make !e ' ib 

Gravy for a fowl, when you have A chefnut foop . ib 

no meat or gravy ready ib To make <^,4uttpn broth . ' 126 

To jDi^ke xhutcoA or veal gravy Beef bioth ib 

i i^t To make Scotch barley broth ib 

To make firong fifti gravy ib To ftiakc hodge-podge '. . 127 

To. make plumb-porridge for To make pocket foop im 

^ChriAiuas • ib To make portable foop 128 

To make lUong broth to keep Rules to be obferved 10 making 

forufe y- 123 loops and broths • 129' 

;/ •. •;,;:;;, c;h. a p. vn.- . 

AN oat pudding to bake 1 30 A (leak pudding ^ ^ 1 3a - 

To make a calf ^ foot pud- A vermicella pudding with m^tm t 

ding .^ ib row >b I 

To make a pith pudding ib Sweet dumplings 135 f 

To make a marrow pudding 131 An Oxford pudding \ 1^ | 

A boiled fweet pudding ib Rules to be obferved in m^ilpns ^ 

A boiled plum pudding* * ib puddings, &c» ip '* 

A Yorkfiiire pudding 131 } 


■ -I 

- \ 

CON: T J^ N. T S.;^ 

C H A Pv viir, 
PfPieu ' 

\ t • 

/T^O mat* t very fine IWcct 

. X ^^"^^ ^^ ^^^^ Py^» ' 34' 

To loakc a pretty fweet Iamb or 

veal pyc . ib 

A (kvoury Veal pys ib 

To make a lavoury Iamb or veal 

To make a calPs foot pye 
To make an olive pyo . 
To fcafon an egg pye 
To make a mutton pye 
Abceffteakpye * 

A ham pye 

To make a pigeon pye 
To make giblet pie 
To make a duck pye 
A chicken pyd • 
A Chclhire pork pye 
A DevonOiire fquab'^yt 
An ox*cheek pye 
A Shropftiire pye 
A Yorkihire Chriftmas pyt 










A goofe pyt 

To make 4 venilbn pafty 
A calPs head pye 
To make a tort ^ 
To make mince pics the beft way 

, ib 
Tortdemoy 14J 

To make orange or lemon tans 

To make different forts of taru 

Pafle fpr tarts 

Another pafte for tarts 


A good cruft for great pies * 

A iUnding cruft fpr great 

A cold cruft 
A dripping crnft 
A cmft for cuftards 
Pafte for crackling croft 






For afafi-dlnntr^ a number of good dijbes^ which you maj^ 
make u/e of for a table at any other time. 

pas* PV- 

APeafe loop 146 To make oftlon foop 1^8 

green peafe (bop i^j To make an eel foop ib 

Another green peafe fopp ib To make a crawfifh foop ib 

Spop meagre ib To make a muflel foop 149 

C ON T^ E rf T S. 

To make a fcate or thornbac 

Toop 150 

To nake an oyftcr foopr ib 

To make an almond loop ib 

To make a rice foop 1^1 

To make a barley k>op ib 

To make a turnip foop ib 

To make an egg foop i^a 

To make peafe porridge * ib 

To make a white pot ib 

. To make a rice white pot ib 

To make rice milk 153 

To mike an orange fool ib 

«To make a Wcftiminiftcr fool ib 
To make a goofeberry fool . ib 
To make furmity 154 
To make plumb poriiJge or bar- 
ley gruel ib* 
Bttttei'd wheat ib 

• Plumb gruel. ib 

A flour hafty*pudding ib 

Anoa:mcal hally puiHIdig ifiz 

An eSccellent fack poiTec io 

Another fack polFct ib 

A fine haily»pudding ib 

To make ha(ty*friuers ' . 1-^6 

Fine fritters . * ib 

. Another way ^ . ib 

Apple ffittcri ■ ^ ib 

Curd fritters x « 

Fritters royal ib 

Skirret friccers ib 

While nrittrrs ■ - ib 

Water fritters . ij8 

Syringed fritters - ib 
Vine leaves frittcn ' ib 

Clary fritters 1 59 

Apple frazes ib 

. Almond frazes • ft> 

Pancakes . ' - fb 

Fine pancakes 160 
A fecond fort of fine pancakes ib 

A third fort . . *^. 
A fourth fort,. calK:a a quire of 

paper ib 

Rice pjidcakes: 1:6; 



To make a pabton of apples 161 
To make blacK caps ib 

To bake apples whole ib 

To ftew pears ib 

To ftcw pears in afaucepan i6a 
To (lew peais purple ib 

To (lew pippins whole ib 

A pretty maJenlifh ib 

To make* kick(haws* h6j 

Pain perdu, or cream toads it> 
Salamonguody for a middle*di(h 

at fupper ib 

To make a tacfey - 164 

Another way ib 

To make a hedge«hog ib 

Another way 165^ 

No make pretty.almond puddings* 

To make fiitd toads ib 

To ftew a brace of carp ib- 

To fry carp 165 

To bake carp 
To fry tench 168 

To road a cod's headf ib 

To boil a cod^s head 169 

To flew cod ib 

To fricafey cod 1^0 

To bakte a cod's head ib 

To boil (hrimps, cod» falmon, 

whiting, or haddocks. 171 
Or oyder fauce made thus ib 
To drefs little fiflt ib 

To broil mackre) tjx 

To broil weavers ib 

To boil turbutt ib 

Tobaketurbutt ib 

To drcfs a jolc of pickled falmon 

To broil fJmon , ib 

To broil maclnret whole 174 
To bVoil herrings ib 

To fry herrings ib 

n^odrcfs herriugs and cabbage ib 
To make waier«fokey - s 7 5 

To ftiw eels ib 

Tu iUw ewh with broth. ib 


• t 

.. r 


*ro drefi 1 pilce. . . : ? - ijj 
!ro broi) haddocks, when they are 
in high fcafdn , if6 

To broa codfoundt ib • 

To fricafty codfonnds . ib 
To drcf» Ailmoii au court-booil- 




To drefs falmon Sk la braife 
8;;Iinon in caies 
To drefs flat fifli 
To drefs fait- fifli 
To drefs lamprc/t 
To fry lampreys . . 
To pichcock eels 
To fry eels / . 

To broil «els 
To farce eels with White Tauce 

To drefs eels with brown faace ib 
To roaft a piece of Crefn fturoeon 

To roaft a fillet or collar of ftur- 

. geon 181 

'To boil ftdrceon • ib. 

1*0 crimp cod the fiatch way 1 8 1 
To crimp fcaie . ib 

To fricafey fcate or thornback 

, white * ib 

To fricafey it brown ib 

To fricafey foals white* 1S5 
To fricafey foals brpwB . ib 
To boil foals ^ 184 

To make a collar offifli intagoo, 
to look like a t>reaft of veal 
collar'd ib 

To butter crabs or lobAers 1 85 
To butter lobftcrs another way 

To rojfi lobflers . ib 

To make k fine 'di(h of lobfters 

To drefs a crab' . , ib 

.To fteiy prawosi fhrimpSf or 

To make coltops of oyfters ib 
ToflewmolTeU' 167 

Another way to ftewmufltli isy 
A third way to drefs muflcla ib 
To ftciv coUops ib 

To ragoooyfters ' . • . 188 
To ragoo eodiVe itj« 

To ragoo French be^nt 1 89 
To nuke good brown gravy iB. 
To fricafey Ikirreu / iU 

Chardoons fried and buttetU 

Chardoons ala framsge ib • 

To enake a Scotch rabble . ib 
To make a Welch rabbit 
To make a Engjifli ri^bbit 
Or do it thus 
Sorrel with eggs . 
A fricafey with artichoke-tsottoaa 

To fry artichoke bottoms ib* 
A white fricafey of mulhrooms 

To make buttered loaves 
Brockely and eggs 
Brocicely in fallid 
Afparaguf and cggi . 
To malce potatce caket 
A pudding made thus 
To make potatoes like a collar oT 
. veal or mutton . . ib 

To broil poiatof i ^ib' 

To fry potatoes TJb 

Maflicd potatoes ib 

Togfilftiiimps , lb 

buttered ihrimps 194: 

To drefs fpinach . , ib i 

StewM fpinach aiid eggs ib 

To boil fpinach. when yon hare . 

no room on the fire to doit by . 

itfelf /. 194 . 

Alparagus forced in French rollf. 

To mike oyfler toaves . io: 

Ijo ileiv' parfnips ib 

To mai(h parfnips • ib 

To Hew cucumbers . ib 

To ragoo French beana 196 
a 1 A ragco 







G ON t E N T Si 

^ ;a2bo^ oF.beatis with a farce 
• -.^ • . • ■' 196 

Or this way^ beaas ragooTd with 
a cabbage 1917 

Bsans ragooM with parfnips ib 
Beans ragooM with potatoes ib 
Tc ragoo celery 1^8 

To ragoo fn4ifi)rD0fni ib 

A pretty diQi of eggs ib 

Jggs a la tripe r^Q 

A mcafey of eggs- ib 

A ragoo of egga^ ib 

To bioil eggs 200 

7o drefs eggs with Bread ib 
To farce eggs . ib 

'Eggs with lettuce, ib 

To fry eggs as round, as balls 

To make an egg as- big as twenty 

' To niaKe a grand difli of eggs 
• % ' '. lb 

: To make a pretty di(h of whites 

To drefs beans roi- ragoo* ib* 
An amulei of beans • 203 

To make a bean tanfey ib 

To make a water tanfey 5^ 

Peafe Francoife ib 

Green, peafe with cream: 204 

A farce meagre cabbage* ib 

To farce cucumbers 20c 

To ftt%v cucumbers ib 

. Pried celery lb 

Ge!er^ with cream 20& 

CauliRowers fried ib 
To make an oatmear pudding 

4 To make a potatoe pudding ib^ 
Ta make a fecond potatoe pud- 
ding aoy 
To make ar third fort of potatoe 
pudding • ib 
To make an orange pudding ib 
. To make a fecond fort of orange 
pudding lb 

To make a third orauge podding 

-. 208: 
Toi make a fourth orange* pud* 

ding il>. 

To make » lemon pudding • il> 
To make an afmond pudding ib 
To boil an almond pudding 209^ 
To make fagoe pudding ib 

To make a millet pudding ib 
To make a carrot pbdding- ib 
A fteond carrot puddi n ^ 2 1 o 
Ta make a cowflip pudding ib 
To make a qu!ncc» apricot^ or 

white pear-plumb* pudding ib 
To make a pearl barley pudding 

To make a French barley pud« 
dirig ^ *!• 

To make an apple podding - ib 
To make an* Italian Dudding ib 
To make a rice pudding ib 

A fecond rice puddings 212 

A third rice pudding ib 

To boil acudard pudding ib 
To make a flou^v.^QT)fling ib 
To make a batter |>.|( ^ og 2 1 3. 
To make a bu^^^.^v^/ng with- 
oat eggs * lb 

To majcc « ^1 atfsut pudding ib» 
A bread puading- ib 

To make a fine bread puddings 

To-ma&e an ordinary bread pud* 

ding ib 

To muke a baked bread pudding 

To make a boiled loaf 21 C 

To make a chcfnut pudding i& 
To make a fine plain baked pud- 
ding ^ ib 
To make a pretty little cheefe« 
curd puddiog ib. 
To make an apricot pudding 

To make the Ipfwich almond 
pudding ib 

• Tq.. 


C ON T EN T 5. 

: . - :,. .. ■ • pig* 

To make t vermicella pu4ding 

Padding for little difiiet S17 
To make a fweetmeat pudding 

To make a fine tdain pudding rb 
To make a ratafia pudding 2 iB 
To make a bread and butter pud- 
ding ib 

To make a boiled rice padding 

To make a cheap rice padding 

To make a cheap plain rice pud- 
ding / 219 
To make a cheap baked rice pud- 
ding ^ ib 
^To make aiplnach pudding ib 
To make a quaking pudding ib 
To make a cream pudding ib 
To make a prune pudding 4b 
To make a ipoonfttl pudding ib 
To make an apple pudding ib 
To make yeaft dumplings axo 
To make ^ Ik dumpling ib 
To mak ard dumplings 221 
Another ^ ^l^e hard dump- 
lingi , ib 
To make^ppl^*dum[Ivrngs 222 
Another way to make apple dump- 
Hogs lb 
To;make a cheefe-.curd llorendine 


A florendine of orismss or apple* 

To make an artlchclce pyc jb 
To make a fweet e^>*r pye 
To make m potatcc'^p^fe 
To make an onion pf-^ 
To make an orar jcjlro py^ 
To make a flcirrerp v« 
To make an apple f^x 
To make acheriy pri 
To make a fal t« fa 2i pj-e 
Tq make a cstp pyc * 
To make a foal pye 
Tq make an eel pyc 
To make a flounder pye 
To make a herring p\ c 
To make a Cilmon p« 
TO make a lobftcr py« 
To make a muiTel pye 
To make Ltnt inince pyei 
To collar falmon 

To collar eels ^j^* 

To pickle or bake hernn|l ^ ib 
To pickle or bake niacirt!l to 
keep Ml th^ y^ar » ib 

To foufe mackrel tzo 

Topotalobfter i\^ 

To pot eels • «3i 

To pot lampreys * ib 

To pbt chirs - ' ib 

To pot a bike ib 

To pot falmon ^3 2 

Another way to pot fsdmon ib 










■ ib 


■ > ■* ->•-•< 


•^H A*R 


JP O: N^T E N t S, 

TC make mutton broth 233 
To boil % fcrag pf veal 
• ib 
/^fo m^fcc beef pr ipottba broth 
ibf very we^lc people, who take 
but little nourilhment ib 

^o make btef drir.k» which is 
ordered for weak people a J4. 
To make pork broth lb 

To boil a chicken ib 

To boil pigeons <3 s 

;. To boil a partridge, or any other 
j wild fowl ib 

,* 7*0 boil a plaice or flounder ib 
' To mince yeaU or chicken for the 
fick Of weak people ib 

' .To pull a chicken for the fick 

. To make chicken brpth ib 

\ To make chicken water ib 

* To make white caudle ib 

\^ jTo m?.ke brown caudle 237 

^ To make water gruel ib 

o makepanado .^ 23^7 

To boil ingo '.• ib 

To boil fJup ib 

To make irin|Iafs jelly 238 

To make peaoral drink ib 

To make buttcr*d water, or what 

the Germnns call egg. foop, 

a\) J arc very fond 9^ it for fup. 

per. You have it in the chap« 

tpr for (.eh^ ib 

To make feed water ib 

To make. bread foop fpr the fick 

Tq make ^rtificis^l afles milks 239 
Cows milk next to afles milk done 
thus ik 

To make a good drink ib 

To make barley winter ib 

To make fage drink ib 

To mak,e it for a child ib 

Liquor for a child that has the 
thrufli 2^0 

To boil comfrey roots ib 


For Obtains of Jhips^ 

T* pag* .P*ir» 

O make catchup to Iceep To pot dripping, tofry fifli»meac' 
twenty years 240 or fritters, &c. 24.1. 

To make fi(h«fauce to keep the To pickle mulhrooms for the fea 
wfiolS^year ' ' 241 * ib 

* . • • ' To 


C O N T E NT S. 

.To make mufiiroom . powder 

To keep mofiirooms without 

pickle. ib 

To keep artichoke bottoms dry 

To fry artichoke bottoms ib 
To ragoo articholce bottoms ib 
To fricafey artichoke bottoms 

Todrefsfilh ib 

TobakefiOi ib 

To make a -gravy foop ib 

To make a peafe foop ib 

To make pork puddicg» or beef, 
Sec. 244 

To make a rice podding 244 

To make a fuet pudding 24^ 

A liver pcddiog boii'd ib 

. To make aa oatmeal pudding 

To bake an oatmeal pudding ib 
. A rice pudding baked - . ib 
To maker a peafe pudding 246 
To make a hariico of French 

beans ib 

To make a fowl pyc ib 

To make a Chelliire pork pye 

for fea 247 

To make (ea veni(bn . . ib 
To make dumplings when you« 

have white bread »~ 248 

• 1 

C H A P- XII. 

Of bogs puddings^ faufages^ 6?r. 

TO make almond hogs-pud- 
dings 248 

Another way • . 249 

A third way ; • io 

To m^ke black puddings 249 ' 
To make fir/e faufages ajo 

To make . common iau(ages* 


To make- hogs puddings with To make Bologna faiifages 
currants ib ib 


TV pot and make bams^ (^c. 

V , pap. • pig. 

TO pot pigeonSf or fowls A fine way to pot a tongue 
251 • 25} 

To pot a cold tongue^ beef or To pot beef like veoifon ib 

venifon 2:2 Tp pot Chc(hire cheefe * 2^4, 

To pot venifon ib To collar a breaA of veal« or pig 

To pot tongues ib ib 

«4 7^ 


; c 6 N T E yi r s. 

To cellar beef 254 

Another way tp feafon a collar of 

beef * i^f 

To collar falroon ib 

To make Dutch beef ib 

To make fiiam brawn * 2 $6 
To foufe a tarkey in imitation 

of llurgeon ib 

To pickle pork ^ ^ ib 
'^ pickle for pork which Is to be 


. eat fooii ' • 

To make veal hams 

To make beef hams 

To make mutton bamp 

To make pork hams 

To make bacon 

To fave potted birdfi A*t begin 

to be bad ib 

To pickle m^ckreli called ca- 

ycach* ib 




To pickle walnttts green 2c 
To pickle walnuts white 

To pickle walnuts black 361 
To pickle gerkins 36a 

Tp ptckle large cucumbers in 
iflices ' ib 

To pickle afparagus 26% 

To pickle peaches ib 

T-o pickle raddiih pods 264. 
To pickle French beans ib 

To pickle cauliflowers ib 

To pickle beet root |t6 j 

To pickle white plumbs ib 

To pickle ne&arihes and apricots 

To pickle onions ib 

To pickle lemons 266 

To p-.ckle muflirooms white ib 
To make pickle for mufhrooms ib 
To pickle codlings 2.67 






To pickle red currants 

To pickle fennel 

To pickle grapes 

To pickle barberries 

To picklie red cabbage^ 

To pickle golden pippins 

. To pickle Ilertion buds anc} limeSi 

you pick them oflT the jime- 

' trees in the fummer 269 

To pickle oyfiers; cockles* and 
muflels ib 

Tp pickle young fuckers, or 
young artichokes before the 
leaves are hard ib 

To pickle artichoke-bottoms 


To pickle famphire ^ . ib 

Elder*roou in imicatloo of bam«> 
boo ib 

Rules (9 ]be obferved in plckljpg 


C H A |^ 



^:' -^M 

C H A ?• 3Cy* Ofmakini cakui &^ 

■•^ 1 ptgf 

J[ To ice a great cake 272 
To make 4 pound cake sb 

To snake a cheap /eed cake ib 
To make a butter cake ib 

To make ginger.bread cakes 273 
T9 make a fine feed or fajSTroa 

cake ib 

To make a rich fecdcakct call'd 

the nun*s cake . ib 

To make pepper cakes t^4 
To make Portugal cake# ib 
To make a pretty cake ib 

* ' * ' • - pag» 
To make g!nger«bre2d 274 
To make attle fine cakes zjjc 
Another fort of Im!e cakes id 
To make drop bifcntts ; . ib 
Tp make common bifcnlta ib 
To make French bifcuiti zjS 
To make'mackerooas ib 

To make Sbrewfbary cakct ' ib 
To make Madling cakes ib 
To make light wigs ijT 

To make very good ivlgs 10 
To make buns : . ib 

To make little plumb cakes ^7! 

C H A P. XVI,- 

Of cUefecakes^ creams^ Jeliies^ vhipf ^llahuis. 


TO make finccheefecakes 278 
To ffiak4B Jemoa cheeie* 

cakes 279 

A lecond fort of Un^n checfe- 

^ijces ib 

To make almond chc^fecak^s ib 
To 9iake fairy but|ejr ^80 

Almond cuflardi ib 

Baked cuftards ib 

Plain codards ib 

Orange butter ib 

Steeple cream . 281 

Lemon cream ib 

A fecond lemon oea^ ib 

Jelly of cream ^Ba 

Orange cream ib 

Goofcbcrry creapja ib 

«Tlcy cream . ib 

^•ancliM cream . ^83 

A.mond cream jb, 

A tfcc cream ;k 

Ratafia cream- :\ • 
Whiptpre^mi '. .. 
Whiptfyllabubs • 
Everlafting fyllabuba 
To make 9 trifle 
To mnjce hartfhora jdly.. . 
Ribband jelly .Je- 

Calves feet jcUjr ,<. 

Currant jelly ; ^ . 
Rafpberry giam * . 
To make hartlhorA 



. ib 

A fecond way to make hartflicra 

Oatmeal flummery 
To make a fine fyllabub • 
To make a hedge«boy 
French flummery 
A bucterM tort 
The ijoatip^ i/Iand 




• ^> 



t .1 



• '■^. 


• f 

.CO N T E N T s. 

^ C.H. A P, XVIt ; 
Of made wines ^ hrrvlng^ French Ire ad ^ muffim^ &e. 

TO make rasfin wine 
Elder wine 

* Orange wine 

' Orange wine with raifins 

• Yomake elder-flower wine, 

like Frontiniac 
'Goofcberfjf wine 
. Currant wine 

Cherry wine 

Birch wine 

Quince wine • . ^ 

Cowflip or clary wine 

Turnip wine 

Rafpberry wine 

Rules for brewing ^ - 

pag. pag. 

ig I The beft thing for roped beer 2.96' 

ib When a barrel of beer is lumM- 

sb (bur 2^ 

lb To make white bread after the 

very London way ib 

2^2 French bread lb 

ib Muflins and oatcakes 2C)8 

ib A receipt for making bread witji* 

291 cut barm, by the help of a.^ 

ib leaven a.r9*" 

ib A method to preferve a large 

294 ftock of yeaft which will keep* 
ib and be of ufe for feveral 
ib m*uiths, either to make bread 

295 ' or cakes 300 

Jarring cherries^ ani prefen)esp &c. 


TO jar cherries, lady North^s 
way 300 

To dry cherries 301 

To prcfcrvc cherries with the 
leaves agd ilalks green ib 
To make orange marmalade ib 
White marmalade ib 

To prefer ve oranges whnle 352 
To make red marmalade ib 
Red quinces whole . 303 

Jelly for the quinces ib 

To make conferve of red rofes» 


or any other flowers 
Conferve of hips 
To ms^ke fyrup of rofes 
Syrup of citron 
Syrup of clove gilliflowers 


• pag. 

Syrup of peach bloflbms 304 ^ 
Syrup of quinces ib ; 

To preferve apricots ib 

To preferve damfons whole 

30c ^ 
To candy any fort of flowers ib| 
To preferve goofeberries whole,}: 
without (toning ibf 

To preferve white walnuts 306, 
To preferve walnuts green ib^ 
To preferve the large green2 
plumbs . 30/ 

A nice way to preferve peaches 

A fecond way to preferve peaches 


To make quince cakes ib 


. C'O'N T E N T S, 

•■'''■-'• .' c'H A.p.' xix.^f..: •••-■■ 

fo makf ancbovies^ vermiceNa^ catchups vinegar y and. 

•v keip articholces^ Fnncb bicns^t^c. \ 

•/T^O nitkc ancbovies 308 
VJL To pickle fmcUi, V^herc 
.'* yoq kave pK-nty ib 

^To make vermicella ib 

^To make catchup ib 

-'Another way to make catchup 
/ 309 

f Artichokes to keep all the year ib 
. To ksep French beans all the 

To keep green peas till Chriflmas 

' i|>. 

Another way to preferTC green 

peat ib 

To keep green goofeberries till 
' Chriltroas 310 

To keep red goofeberries 31s 
To keep wauouts all the year 


To keep lemons . *^ 

To keep white bulltce» *pear^ 

plumbs, or damfons, kti /or 

tarts or pies .;;. ik 

To make vinegar 3 IS 

To fry fmeltj ' 313. 

.To ro^ft a pound of bntter ib 

To raife a lallad in two hoars at 

thefire^ sb 


c H A P. 2;x. 

' Of diftiUing. 

TO diftil walnut water 313 
How to ttfe this ordinary 
Uni ib 

To make treacle i^rater 3 1 4 
Black cherry water ib 

Hyflerical water 
To diail red rofe bods 
To make plague water 
To make furfeit-water 
To make milk-water 






- c H A.p, XXI. ; '■:■'':"'. 

How to mariett and the feafons of tbt year for lutcbers 
meat, ^oultr^, ffi, berh, roots, 6?f . anJ fruit, 


A Bollock' 
A calf • 

Houfe lamb 
A hog 

A bacon hog 
70 ch^fe butcher's mt^t 



|Iow to chufe brawn» venifoa 

Weftphalia hams^ kc. 319 

How to chufe poultry 32c 

Fi(h in feafon. Candlemas quar« 

ter \ yt 

Midfummer quarter \ lb 

Michaelmas Quarter •* •^ ^)- ib 


C O NT E :N T.S. 



Chriftoiii qokrter 
How to chufe fifli 
January fruits which are yetlaft 

February fruits which are yet laft* 
ing ib 

.' March froiu which are yet laft- 
iDg lb 

. : AprlTfrttiti which are yet laRirg 

' May» the prodoft of the kitchen 

and fruit garden this month ib 

Jane» the product of the kitchen 

' and fruit garden ib 

pag. . 

July« theproduA of the kitchen 1 

and frnit garden 426 | 

AuguS, the produa of the kit. f 

chen and Iruic garden 327 \ 
September^ the produft of the i 

kitchen and fruit garden ib f 
Oftobcr, the produft of the kit- \ 

chen and fruit garden . ib ! 
November, the produft of the 1 

kitchen and fruit garden 318 I 
December, the produft of tke | 
. kitchen and fruit garden . ib 




A Certain core for the bite of How to keep clear from ougs^ 
a mad dog ^ 328 329 

Another cnre for the bite of a An efTcAual way to elear the bed- 

mad dog 
A xtceipt againft Ac plague 

3to ftead of bttggs 330 

ib DireAions for the houfe mud ib 


To drefs a tprlle the Weft- 
India way 331 

To make ice-cream 332 

A turkey, &c. in jelly 3^3 

•To make citron ib 

; To candy cherries or ^ep gages 

.<■ - ■■ ; ft 


To take ironmolds ont of linea 

To make India pickle ib 

To make £ngi(h catchup ib 

To prevent U)^ infefiion among 

heriQied cattle & 

i, ' » ■ • i . «« .• 


• ■ ' "J • ' . . 


•J. -:; 


C O N T E N T S 


i • 






OBCenritions on prerervinj; 
ialt meatik fo ai to keep u 
mdlow and, fine for three or 
four months;, and to preferve 
potted butter 339. 

To drefi a mock turtle 3^0 
To flew a buttock of beef ib 
To flew green peas the Jews way 

To drefs haddocks after the Spa- 
nifli way ib 

Minced haddocks after the Dutch 
way ib 

To drefs haddocks the Jews wav 

A Spanifli pcafe foopp ' 34Z 

To make onion foop the Spaniih 

way lb 

Klilk foop the Dutch way ib 
Pith paflies the Italian way ib 
AfparagA the Spaniih way 343 
&td cabbage dreifed after the 

Batch way, good for a cold 

in the breall ib 

Cauliflowers drefled the Spanifli 

way "^ ib 

' paji 

Carrots ind French beans drefled 

theDutcb wav 343 

Beans drefled the German war 

ArticKoke-fuckeridrcfled theSpa* 

nifliway ^ • 3f^ 

To dry pears without fugar ib 

To dry lettuce flalks* artichoke^ 

ftalks, or cabbage ftalks ib 

Artichokes preferved the Spanifli 

way • ' ' ^ ib 

To make almond rice 34S' 

To make fliam chocolate ib 

Marmalade of eggs the Jews way 

A cake the Spanifli way 3^$ 
A cake another way ib 

To dry plumbs ib 

TO make fugar of pearl' \ ib" 
To make fruit-wafers of ct^djings. 

&c. 347 

TO make white wafers ib . 

To make brown wafers ib 

How to dry peaches . ib 

How to make almond koQts ib 


/ - 


Tc prefcrvc apricots 348 

* How to make almond milk for a 

wafli - . . ib 

How 10 make soofeberry wafers 

^ ■ ' ib 

. How to make the thin apricot 

chips J49 

.Ho>v to make little French bif- 

caitf » > ib 

How to prefcrve pippins in jelly 

How to make b!ackberr/*wine 

The beft way to make raifin 

wine lb 

How to, prefcrve white qainces 

whole 3JI 

How to make orange wafers ib 

How to make orange cakes ib 

How to make white cakest like' 

china dithes 353 

To make a lemoned hone v comb 

How to dry cherries ib 

How to make line almond c^kes 


How to make (Jxbridge cakes 


How to make mead ib 

To make marmalade of cherries 

V • ., ib 

To dry damofins ib. 

'fclarmalade of quince ^Kite 3^4 

To prefcrve apricot» or plum us 

green ib 

" To prefcrve cherries . ib 

To prefcrve bar bcrwes * 3;; 

, How to make wigs iq 

To make fruit- waters ; codling; s 

or plumbs do bed ib 

How to make marmalade of o* . 

- ranges ib 

r To make cracknels 356 

To make orange loaves 356 
To make a lemon tower of pud- 

ding lb 

How tc make the clear lemon 

cream j^ 

How to make chocolate ib 

Another way to make chocolate 

■ . ,ib. 

Cheefe-cakes without currants • 

How 10 prcfervc white pear 

plumbs 35 '^ 

To preferve currants • ib 

To prefcrve rafpberries ib 

To make bifcuit bread 359 ; 

To candy angelica . jh ! 

To preferve cherries 'ib I 

To dry pear plumbs' ib 

To candy caiiia 360 

To malce carraway cakes jb 
To preferve pippins in dices 301 
To make fack cream like butter 

Barley cream >^ 

To make almond butter ib 
To make fugar cakes . 302 
Sugar cakes another way \b 

To make clouted cream ib 

Qumte cream lb 

pitron cream « 363 

Cream of applest quince, goo(b- 

beiries, prunost or rafpberric» 

Sugar-loaf cream 303 

Confcrvc of rofcs boilM 364 
How to make orange bifcuit* 

How to make yellow varnifii 

How to make a pretty varnifh to 
colour little bafkets, bowls* or 
any board where nothing hot 
is fet on ib 



CON t E N T & 

How to clean gold or filver lace 

How to make fweet powder for 
cioatbi 366 

To clean white fattins» flowcrM 
fiiks, with gold and filver in 
them . ^ ib 

To keep arms, iron or Heel from 
ruliiug . ib 

Tkc jewf way to pickle beef, 
which will go good to the 
Weft Iadies» and keep a year 
good in tnc pickle, and with 
cure, will go to the Eaft-In- 
dies ib 

How to make cyder 367 

For fining cyder io 

To make chouder, a fea difh 

. 368 
To clarify fugar after the Spani Qi 

way ib 

To make Spanifli fritters ib 
To fricafcy pigeons the Italian 

way 369 

Pickled beef for prefent ufc ib 
Beef Aeaks after the French way 

A capon done after the French 

way ih 

To make Hamburgh faufages 373 

Saufages after the German way 

A turkey ftufPd after the Ham- 
burgh way * ib 

Chickens drefsM the French w:*y 


A calf's head drefs'd after the 
Dutch way 37 1 

Chickens and turktes drefsM af- 
ter the Dutch way ib 

To make a fricafcy of calves 
feet and chaldron, after the 
Italian way ib 

To make a cropadea, a Scotch 
diih, &c ' ib 

To pickle the fine purple cab^! 

bage, fo much admired, at the 


great tables 
To make the pickle- 
To raife mufiirooms 
The flag's heart water 
1*0 make angelica water 
To make milk water 
To make flip-coat cheefe 
To make brick-back cheefe* It 

muii be made in Scptexnber' 

To make cordial poppy water 

To make white mead ib 

To make brown pottage \ ib , 
To make white oarley pottage 
with a large chicken in the 
middle 375 

Englifli Jews pudding; an ex- 
cellent difii for fix or feven 
people, for theexpence of fix* 
pence ib 

To make a Scotch haggafs 376 
To make four crcut ib 

To keep green peafe, beans, &c« 
and fiuit, frelh pod good till 
Chrillmas ib 

To make pico-Iilla, or Ii;(dia 
pickle, the fame the mangos 
come over in * '377 

To prcferve cucumbers equal 
with any India fweec*mea( 

The Jews way of prefcrviog 
falmon, and all forts of fi(h 


To prcferve tripe to go to tlie 

Eall-Indies 379 

The manner of drcfiing various 

forts of dried fifh ; as (lock* 

fifl), cod, falmoo, whitings^ 

^'C. ^ ib 

The way of curing mackrel 381 ^ 

To drcis cured mackrel ib 


C a N T % N T & 

Calvet feet ftew'd 381 

To piekle a buttock of beef 382 

*To make a fine bitter ib 

" An approved method praAifed by 

Mrs. Dukelyt the Queen^s tyre 

woman, to prererveoair^ and 

make it grow thick ib 

A' Mwder for the heartburn 


A iocllD-falve. ib 

To make Carolina fnow-balls 

A Carolina rice*puddihg ib 
Todiftil creade-wateri lady Mon* 
. mottth'i way 384 j 






P L A I N arid fi AS Y. 

. ' . C HAP. I. 
Cy Roasting, Boil iMO^ G?r; • 

THAT profeflTed cooks will find fault with touching upon 
a branch of cookery which they never thought worth 
their notice» is what I expcA : however» this I know^ 
it is the mod neccflary part of it } an J few fervants there are, 
that know how to roaft aod boil to perfeAion* * 

I do not pretend to teach profefled cook&i but my defign is to 
inftru£t the ignorant and unlearned (which will like wife be of 
great ufe in all private families) and in fo plain and. full a man« 
ner, that the moft illiterate and ignorant perfon, v/ho can but 
read, will* know how to do every thing in cookery welU 

I (hall Hrft begin with road and boiled of all forts^ and mutk 
dcfire the cook to order her fire according to what (he is to 
^reCs ; if any thing very little or thin, then a pretty little briflc 
fire, that it may be done quick and nice; if a very large joint, 
tiicn be fure a good fire be laid to cake. Let it be clear at the 
wttom i and when your meat is half done, move the dripping- 

B paa 

1 1 


-« V^bi Art of Coolejhf^ ' ? 

pan and fpit a little from the fire^ and fiir up a good brilk fire ;. \ 
for according to the goodncfs of your fire, your meat will be f 
done fooncr or later. 

BEEF. '■' ; 

-IF beer» be fure to paper the top» and bafle it well all the 
time it is roafting, and throw a handful of fait on it. When 
you fee the fmoke draw to the fire, it is near enough ; then 
take off the paper, bade it well, and drudge it with a little flour 
to make a fine froth* Never fait your roaft meat before you, 
lay it to the fire, for that draws out all the gravy. If you, 
would keep it a few days before you drefs it, dry it very well 
with a clean cloth, then flour it all over, and hang it where the! 
air will come to it ; but be fure always to mind that there is no. 
damp place about it, if there is you muft dry it well with a 
doth, 'Take up your meat, and garnifh your difh with nothing 
but bOrfe-raddilb. 

\ MU^rOU and LAMB. 

AS to roafling of mutton ; the loin, the faddle of mutton 
^•^which is the two loins) and the chine (which is the two necks) . 
muft be done as the beef above. But all other fotts of niuttoQ 
and lamb muft be roafled with a quick clear firC| and withot^ 
paper; bafle it when you lay it down, and juft before you take 
it up, drudge it with a little flour ; but be fure not to ufe too 
much, for that takes away all the fine tafte of the meat. Some 
chufe to fkin a loin of mutton, and roaft it brown without 
paper: but that you may do juft as yoii pleafe, but be fure aU 
L ways to take the fkin off a breaft of mutconjr 

' VEAL. 

AS to veal, you muft be careful to roaft it of a fine brown 5 

if a large joint, a very good fire ; if a fniall joint, a pretty little 

briflc fire ; if a fiUec or loin, be fure to paper the fat, that you 

V lofe as little of that as poflible. Lay it fome diflance from the 

fire till it is foaked, then lay it near the fire. When you lay 

it downi bafle it well with good butter; and when it is near 

^ enough, baftc it again, and drudge it with a Jittlc flour. 1*he 

* breaft ycu muft roaft with the caul on till it is enout:h ; and 

(kewer the fweetbread on the backfide of the breaft. When it 

is nigh enough^ take off the caul, bafte it, and drudge it with 

a little flour. 

\ P O R K^ 

P O R IL ^; v/ 





]P O R ^ muft be well done^ or it Is apt to furifcir. When 
you roaft a loin» take a (harp penknife and cut the iktn zcrob^, 
to make the crackling eat the better. The chine you muft not 
cut at all* The beft way to roaft a leg, is firft to parboil it, 
then ikin it and roaft \t ; bafte it with butter, then take a little 
fage, (bred It fine, a little pepper and fair, a little nutmeg, and 
a few crumbs of bread ;• throw tbefe over it all the time it it 
roalling, then have a little drawn gravy to put in the difti with 
the crumbs that drop from it. Some love the knuckle fluflTed 
with onion and fage (bred fmall, with a little pepper and fait, 
gravy and apple-fauce to it. This they call a mock goofed- 
The fpiing, or hand of pork, if very young, roafted like a pigr* * t 

cats very well, otherwife it is better boiled. The fparcrib v [ 

ihould be bafted with a little bit of butter, a very little duft of 1 

flour, and fome fage (bred fmall : but we never make any faucc ' | 
to it but apple- faucc. The beft way to drefs pork griflcins is | 

to roaft them, bafte them with a little butter and crumbs of | 

bread, fage, and a little pepper and fait. Few eat any thing v ^ { 
with thefe but muftard. 

To roaji a pig. . 

SPIT your pig and lay it to the firci which muft b^ a very 
good one at each end, or hang a flat iron in the middle of the 
grate. Before you lay your pig down, take a little fage flired 
fmall, a piece of butter as big as a walnut, and a little pepper 
and fait ; put them into the pig and few it up with coarfe thread, 
then flour it all over very well, and keep flouring it till the eye» 
drop out, or you find the crackling hard. Be fure to faveall the 
gravy that comes out of it, which you muft do by«fetting bafons 
or pans under the pig in the dripping-pan, as foon as you find, 
the gravy begins to run. When the pig is enough, ftir the fire 
up briflc; take a coarfe cloth, with about a quarter of a pound 
of butter in it, and rub the pig all over till the crackling is quite 
ccifp, and then take it up. Lay it in your difh, and with a (harp 
knife cut off the head, and then cut the pig in two, before you 
draw out the fpit. Cut the ears oiF the head and lay at each 
end, and cut the under-jaw in two and lay on each fide ; melt 
fome good butter, take the gravy you faved and put into if, 
* boil it, and pour it into the difh with the brains bruifcd fine, 
and the fage mixed all together, and then fend it to table, 

B a Difaml 

'^ ' ' * The Art of Cookery^ 


f NOW. you arc to obfcrvc there arc fcvcral ways of making 
fauce for a pig. Some don*t love any fage in the pig, only a 

. cruft of bread ; -but then you fliould have a little dried fage 
lubbed and mixed with the gravy and butter. Some love bread- 
fauce in a bafon ; made thus: take a pint of water, put in a 

, good piece of crumb of bread, a blade of mace, and a little 

^ivhole pepper; boil it for about five or fix minutes, and then 
pour the water off: take out the fpice, and beat up the 'bread ' 

/with a good piece of butter. Some love a fevv currants boiled 

in it, a glafs of wine, and a little fugar : but that you multxlo 

juftas you like it. Others take half a pint of good beef gravy, 

* ' and the gravy which comes out of the pig, with a piece of 

.butter' rolled in flour, two fpoonfuls of catchup, and boil them 
all together; then take the brains of the pig and bruife them 
fine, with two eggs boiled hard and chopped ; put all thefc 
together, with the fage in the pig, and pour into your di(h. 
It is a very good fauce. When you have not gravy enough 
• comes out of your pig with the butter for fauce, take about. 
V^alf a pint of veal gravy and add to it : or (tew the petty-toes, 
and take as much of that liquor as will do for fauce, mixed with 

* the other. 

^0 roafi /hi bind quarter of pig^ hmb-fafljion. 

AT the time of the year when houfe-lamb is stxy dear, 
take the hind quarter of a large, pig; take off the fkin and 
roafl it, and it will eat like Iamb with mint-fauce, or with a 
'. fallad^ or Seville-orange. Half an hour will roaft it. 

\ V Tlo hah a pig. . ^ -^ 

• IF you fhould be in a place where you cannot road a pig, lay 

it in a difh, flour it^all over well, and rub it over with butter^ 

« butter thedifh you lay it in, and put it into an oven. When it 

is enough draw it out of the oven's mouth, and rub it over 

with a buttery cloth ; then put Jt into the oven again till ic it 

idry, take it put, and lay it in a difh: cut it up, take a little 

veal gravy, and take off the fat in a difh it was baked in, and 

. * there v/ill be fomc good gravy at the bottom ; put that to it, 

with a little piece of butter rolled in flour ; boil it up, anfl put 

it into the difh with the brains and fage in the belly. Sorjie 

love a pig brought whole to table, then you are only to put 

a what fauce you like into the difh. 

* }naie Plain and Eaff^ g 

To meh luUer. ' ;' ' 

IK tnelting of butter you muft be very careful; let your 
faucepan be well tinned, take a fpoonful of cold water, a little -^ 
duft of flour; and your butter cut to pieces : be fure to keep . 
fhaking your pan one way, for fear it (hould bit ; when it is 
all melted, let it boil, and it will be fmooth and fine* A diver 
panisbcft, if you have one. . 

■ •'. 

To roaji geefe^ turhest 6?r. * 

WHEN you roaft a goofc, turky, or fowls of any fort^ 
take care to finge them with a piece of white paper, ana bade 
them with a piece of butter ; drudge them with a little flourt 
and when the fmoke begins to draw to the fire, and they look 
plump, bade them again, and drudge them with a little flour^ ^ 
and take them up. 

Sauce for a goofe. 

FOR a goofe make a little good gravy, and put it into a 
bafon by itfclf, and fome apple- faucc in another* ^> 

^ ^ Sauce for a turhf^ 

FOR a turky good gravy in the diOi, and cither bread or* 
onion-fauce in a bafon*. . 

S2uce for fowls. 

TO fowls you Ihould put good gravy in the di(h, and either; 
bread or egg*fauce in a bafon. / V 

Sauce for ducks. 

FOR ducks a little gravy in the diib, and onion in ai^cup^ - 
if liked. . 

Sauce for fheafants and partridges. 

P H £ A S A N T S and partridges (hould have gravy in the 
difh, and bread-faucc in a cup. . 

Sauce for larks J 

Larks, road them, and for fauce have crumbs of bread} 
done thus: take a faucepan or ftew«pan and fome butter; 
when melted, have a good piece of crumb of bread, and rubied 

B 3 ia 

in ii clean cloth to crumbs, then throw it into your pan ; keep 
-..fiirring them about till they are brown» then throw them intoai 
fieve to draioj and lay them round your larks* 

"•'- A : V^^ ^^^ woodcocks and fnipes. 
-? U T them on a little fpit ; take a round of at hrccpenny 

loaf ^nd toaft it brown, then lay it in a oKh under the birds^ 

bade them with a little butter, and let the trale drop on the toaft. 

When they are roafted put the. toaft in the di(h, lay the wood* 
. *^ocks on it» and have about a quarter of a pint of gravy ; pour 
' it into a diCh, and fee it over a tamp or chnfHng*di(h for threl 
^ niinutes, and fend them to table. You are to obferve we neveir 

take any thing out of a woodcock or fnipe, 

^0 roajl a pigeon. 

TAKE fome parfley fiired fine, a piece of butter as big 
as a walnut, a little pepper and fait ; tie the neck-end tight j^, 
tic a ftring roiind the.legs and rump, and faften the other end 
v;^ the top of the chlmney-ptece, Bafte them with butter, and 
when they are enough lay them in the difli, and they will fyvim 
with gravy. You may put them on a little fpit, and then tie 
both ends clofc; •.. 

Xo broil a pigeon; 

WHEN you broil them', do them in the fame manner, and 
take care your lire is very dear, and fet your gridiron higl|, 
' that they may hot burn, and have a little melted butter in fi 
cup. You may fplit them, and broil them with a little pepp^ 
and fait; S:n<l you may roaft theni only with a little parQey aiid 
butter in a dim. . • 

DireSlicns for geefe and ihch. 

A S to geefe and ducks, you {hould have fome fage flired 
fine, and a little pepper and fait, and put them into the belly} 
Kuti\cvw-r put any thing Into wild ducks. 

• . / To roajl a bare. 

fTAKE your hare when it is cafed, and make a pudding;' 
fake a quarter of a pound of fewer, and as much crumbs of 
^rcad, a little parfley flired fine, and about as much thynie as 
Vili lie on a fixpcncc. When flired j an anchovy (hrcd fmall, a 


maie Plain end Eafyi f 

serj little pepper an() h\t^ fome nutmeg, two eggs, and a little * 
lemon*peeh ■ Mix all thcfe cogether, and put it into the hare. . 
Sew up the belly, fpit it, and lay it to the fire, which muft be a* 
good bne« Your dripping*pan muft be very clean and nice. Put 
in two quarts of milk and half a pound of butter int5 the pan z 
keep baftihg it all the while it is roafting, with the butter and ; 
millCt till the whole is ufed, and your hare will be enough. You 
may mix the liver in the pudding, if you like Jt. Yoii muft 
£rft parboil it, and then chop it fine* . * • . 

Different forts offaucefcr a bare. ^ 

TAKE for fauce, a pint of cream and half a pound of 
fre(h butter ; put them in a faucepan, and keep ftirring it with *; 
a fpoon till the butter is melted, and the fauce is thick; then- 
take up the hare, and pour the fauce into the difli. Another 
way to make fauce for a hare, is to make good gravy, thick* 
•ened with a little piece of butter rolled in ilour, and pour it in* 
to your di(h. You may leave the bucter out, if you don^t like^ 
St, and have fome currant jelly warmed in a cup, or red wiifls 
and fugar boiled to afyrup; done thus: take half a pint of . 
red wine, a quarter of a pound of fugar, and fee over ai flow fire 
to fimmer for about a quarter of an hour. You may do half the - * 
.quantity, and put it into your faucc-boat or bafoo* . . * . ;; 

To hroHfteaks. / 

FIRST have a very clear briflc fire : let your gridiron be very * .; 
clean ; put it on the fire, and take a chaiEi)g*di{h with a few 
hot coals out of the fire. Put the di(h on it which is to lay ^ 
your fieaks on, then take fine rump fteaks about half an inch 
thick ; put a little pepper and fait on them, lay them, on the 
gridiron, and (if you like it) take a fiialot or two, or a fine 

. onion and cut it fine; put it into your di(h. Pon*t turn yoiir . 
fleaks till one fide is done, then when you turn the other fide 
there will foon be fine gravy lie on the top of the (leak, which* < 
you muft be careful not to lofe. When the (leaks arc enough, 

' take them carefuJly off into your diih, that none of the gravy b^ . '■'. 
luft ; then have ready a hot difh and cover, and carry them hot 

. to table. With f he cover on» , 

,34. binahw 

S . ' fie Art of Cookery f ,^ ? 

. ; '' ' pirelfhni concertiittg the faucefor jleahu ^ 

IF. you love pickles or horfe-raddini with fteaks, never gar« 
fiiOi your dilh, becaufe both the garnifliing will be dry, and the 
ileaks will be cpid, but lay tl^ofe things on littl^ pl^^^^f ^nd. 
carry (o table. The great nicety is to have them hot and full 
of gravy. , 

dneral direSlions concerning IroiUng. 

AS to mutton and pock (leaks, you muft keep them turning!^ 

Juick on the gridiron, and have your difli ready over a chaf*^ 
ng-di(h of hot coals, and carry them to table covered hot. 
When you broil fowls or pigeons, always take care your fire is 
clear I and never bafte any thing on the gridiron, for it only ' 
makes it fmoked and burnt. * 

general direSliom concerning hoiling. t 

AS to a]I forts of boiled meats, allow a quarter of an hour to: ' 
every pound ; be Aire the pot is v^ry clean, and Ikim it well, for 
cvery thing willhave a fcum rife, and if that boils down it makcs^ 
the meat black. All forts offrefli meat you are to put in when 
the water boilsi but fait meat wheif the water is cold. { 


7*0 hoil a bam. 

~^, y^HEN you boil a ham, put it into a copper, if you have 

one ; let it be about three or four hours before it boils, ahij keep 

. it well fklmmed all the time; then if it is a fmall one, one 

hour and a half will boil it,' after the copper begins to boil ; and 

if a large one, two hours will do ; for you are to confider the 

•time It has been heating in the water, which foftens the ham^ 

V and makes it boil the fooncr.' , •" ■ • -• s . . . 

To boil a tongue. 

. A TONGUE, if fait, put itln the pot over night, and don't 
.let it boil till about three hours before dinner, and then boil all 
that three hours; if frefh out of the pickle, two h^urs, and put 
it in when the water boils. . 

mdi Plain and EaJ}. * ? 

• I ••. ■ - • ^ . •'• • 

fTo hoil fowls and boufe^lamK 

.'FOWLS and houfe-Iamb boil in a pot by themfelveSt fa m 
good deal of water, and if any Tcum arifes take it off. Thev 
wilt be both fwceter and whiter than if boiled in a doth. A 
little chicken will be done in fifteen minutes, a large chickea . 
in twenty minutes, a good fowl in half an hour, a little turkey 
or goofe in an hour, and a large turkey in an hour and z 

Sauce for a hiled turhf. 

I'HE befl fauce to a boiled turkey is this : take a little wnter^ 
or mutton gravy, if you have it, a blade of mace, an onion, a 
Jittle bit of thyme, a little bit of lemon- peel, and an anchovy; 
boil all thefe together, ftrain them through a fieve, melt fome 
butter and add to ibem, fry a few faufages and lay round the 
' flifh* Garnifb vour diih wiih lemon. 

^ Sauce for a hoiled goofe. V 

SAUCE for a boiled goofe mufl be either onions or cabbag^^ 
fiift boiled, and then dewed in butter for five minutes* 

I ' Sauce for boiled duels or rahhils. 

) TO boiled ducks or rabbits, you mud pour boiled onions 

\ over them, which do thus: take the onions, peel them, and .. 

I boil them in a great deal of water ; fhift your water, then let 

; them boil about two hours, take them up and thiow them into 

\ .a cullender to drain, then with a knife chop them on a board; 

i put them into a fauce- pan, juft (hake a little flour over thcm^ 

I put in a little milk or cream, with a good piece of butter % fet 

\ them over the fire, and when the butter is melted they ara 
] *' enough. But if you would have onion fauce in half an hbur, 
i '^ take your onions, peel them, and cut them in thin flices, put 

I them ijito milk and water, and when the water boils they will 

j be done in twenty minutes^ then throw them into a cullender 

\ to drain, and chop them and put them into a faucepan; (bake 

\ in a little flour, with a little cream if you have it, and a good 

] piece of butter ; ftir all together over the fire till the butter is 

] melted, and they will be very fine* This fa xe is .very good 
with roaft mutton, and it is the bed way of br*ling onions# 

Xb ' The Art cf Cookeryt ' \ . ^. 

- TAKE a haunch of vcnifon, and fpit It. Tatce four (heets 
ibf white papcrt butter them w^lU and roll about you^ veniron, 
then tie your paper on with a fmall firings and bafte ic very 
wrll at! the time it is roafting« If your (ire is very good and 
brifk, two hours will do it ; and, if a fmall haunch, an hour 
and a half. The neck and fhoulder muft be done in the fame 
manner^ which will take an hour and a half, and when it is 
enough take off the paper, and drudge it with a little flour juft 
to make a froth i but you mud be very quick, for fear the fat 
ihould melt. You muft not put any fauce in the difh but what 
tomes out of the meat, but have feme very good gravy and put. 
into your fauce*boat or bafon. You muft always have fweet 
fauce with your venifop in another bafon. If it is a large 
][i^nch| it will take two hours and a half. 

^ Different forts cf f/iiici fcr venifon. • 

%^OIJ may. take either of thcfe fauces for venifon. Currant 
jelly warmed ; or half a pint of re4 wine, with a quarter of a 
|iound of fugar, fimmered over a clear fire for five or Ax mi- 
nutes; or half a pint of vinegar, and a quarter of a pound of 
jfugar^ fimmered' till it is a fyrup. 

^0 roaji mutton^ vntifdn fajhion. 

TAKE a hind-quarter of fat mutton,, and cut (he leg like a 
liaunch ; lay it in a pan with the backfide of it down, pour 
91 hottle of red wine over it^ and let it lie twenty-four hours, 
tlicii fpit it, and bafte it with the fame liquor and butter all 
tlie time it is roafting at a good quick fire, and an hour and 
a half will do it« Have a little good gravy in a cup, and fweet 
, fauce in another. A good fat neck of mutton eats finely done 
thus. : 

?V ku^ xenifon or bares fweet j pr to make tbemfrcjh when 

tbiy Jlink. 

IF vour venifon be very fweet, only dry it with a cloth, and 
han^ It where the air comes. If you would keep it any time^ 
dry It very well wich clean /: loths, rub it all over with beaten 
ginger, and hang it in an airy place, and it will keep a great 
i{v.hi!e. If it ftinkS| or is mufty) take fume lukewarm water, 


made Plain and EafyJ it 

and wafh it dean : then take freOi milk and water lukewarm^ 
and walh it again ^tficn dry it in clean cloths very well^ and 
Tub It all over with beaten ginger, and hang it in an airy place. 
When you roaft it, you need only wipe it with a cle^n CiOth, and ^ 
paper it, as before* mentioned. Never do any thing elfe to veni- 
fon, for all other things fpoil your venifpn^^and take away the . 
fine flavour, and this preferves it better than any thing you caa 
do« A hare you may manage jqft the fame way*- 

5V roaji a tcvgue or udder. 

^PARBOIL It firft, then roaft it, ftick eight or ten clovei 
' about it \ bafte it with butter, and have fome gravy and fweet 
fauce. An udder eats very well done the faine way. 

TV roajl rahhits. 

BASTE them with good butter, and drudge them with' a lit* 
tie flour. Half an hour will do them, at a very quick clear firCt 
and, if they are very fmall, twenty minutes will do them* Take 
the liver, with a little bunch of parfley, and boil them, land ^ 
then chop them very fine together. Melt fome good butter,, 
and put half the liver and parfley into the butter ; pour it inro' 
the difh, and garnifli the di(h with the other half, hkl your 
rabbits be done of a fine light brown. 

To roaji a rahblt ban fajhion. 

LARD a rabbit with bacon ; roaft it as you do a hare, and' 
it eats very well. But then you muft make gravy-faucej but' 
if you don't lard it, white fauce. 

Turhes^ fbeafants^ &?r. may he larded. 

YOU may lard a turkey or pheafant, or any thing, juft as 
you like it. ^ . . * • 

• To roafi a fowl pheafant fajbicn. 

IF you (hould have but one pheafant, and want two in a difii'9 
take a largo full-grown fowl, keep the head on, and 
j^ft as you do a pheafant ; lard it with bacon, but don't lard 
.. the pheufant, and nobody will know it, # 

7 . . • ..• 


.iaV ' The Art of Cookery, 

■ , . ' "' • • . 

' RULES to be obfcrvccj in Roasting,* 

* IN the firft place, take great care the fpit be very clean ;• 
ahd ^9 fiire to clean it with nothing but fand and water* Wafh ; 
it ckan^.and wipe it with a dry cloth | for pil« brick^duft^ 
aad fuch things will fpoil your meat. 

;.. B E E F. 

TO roaft a piece of beef about .ten pounds wjU take an hour 
and a. half, at a good fire. Twenty pounds weight will ttke 
Aree hours^ if k be a thick piece ; but if it be a thin piece of 
twenty pounds weight, two hours and a half will do it ; and fo' 
en according to the weight of your meat, more or lefs. 
Obferve, in fiofty weather your beef will cake half an hour 

N M u r % O N. ' 

A !eg of mutton of* fix pounds will take an hour at a quu:k 
£re;. if frofty weather an hour and a quarter; nine pounds an . 
hour and a half, a leg of twelve pounds will take two hours ; 
if frofty two hours and a half; a large faddle of mutton wilt 
take three hours, becaufe of papering it; a fmall faddle will 
take an hour and a half, and fo on, according to the (i^e; a ' 
' l^reaft will take half an hour at a quick fire; a neck, if large, 
an hour ; if very fniall, little better than half an hour i. a 
shoulder much about the fame time as a leg, 

PORK. . ' 

PORK muft be well done. To every pound allow a quarter 
Wf an hour: for example; a joint of twelve pounds weight 
riiree hours, and fo on ; if it be a thin piece of that weighty 
two hours will roaft it,.^ . ' 

DiriSlions concerning heef^ mut!o)iy and fork. 

THESE three you may bafte with fine nice dripping; Be 
fure your fire be very good and briflc ; but doirt lay your meat 
■ . too near the fire> for fear of burning or fcorching. 



made Plain and Eajj. 13 

VEAL uVes much the fame time roafting as pork % hut he 
fure to paper the fat of a bin or filler^ and bafle your veal with 
good butter* • • . 

HO 17 5 E-LA MB. 

1 F a large fore-quarter^ an hour and a half ; if a finall one^ 
an hour; The outfide muft be papered, bafted with good but- ; 
ter» and you muft have a very quick fire. If a leg, about three 
quarters of an hour; arneck, a breaft or (houlder, three quar* 

ters of an houri'if very fmalX half an hour will do« 

'.'..■ • * • ■ 

A P I G. • 

I F j uft killed, an hour ; if killed the day beforey an hour and 
a quarter; if a very large one,, an hour and a half./ But the 
beft way to judge, is when the eyes drop out, and the fkin is 
grown very hard; tlien you muft rub it with a coarfe clotb^ 
with a good piece of butter rolled in it^ till the crackling is 
crifp and of a fine light brown* 

A R A R E. 

YOU muft have a quick fire. If it be a fmall hare, put 
three pints of milk and half a pound of frefh butter in the drip- 
ping-pan, which muft be very clean and nicej if a large one, 
two quarts of milk and half a pound of frefh butter. You muft; 
bafle your hare well with this ull the time it is roafting; and 

] when the hare has foaked up all the butter and milk it will be 

\ enough. 

1 • . ■ . •. 

I . A rU R KT. 

J A middling turky will take an hour; a very targe one, an 

hour and a quarter; a fmall one, three quarters of an hour. 
You muft paper the breaft till it is near done enough, then 
take the paper off and froth it up. Your fire muft be very • 


■ * 

yi G O OS £. 

OBSERVE the fame rules. 


X4 ^ .the Arte/ Ceokeryt 

; ' F O W L S, . ' ^ 

A large fowl, three quarters of an hour} a middling one* 
^ half an hour} very fniall chickens, twenty minutes. Your fire ; 
, muft be very quick and clear when you lay them down. ; 

. X ^ M E DUC K S, 
• OBSERVE the fame rules, 


TEN minutes at a very quick fire will do theros but if * . 
you love them well doiie, a quarter of an hour, ^ 

• TEAL, PFIGEON, (^£, 

OBSERVE the fame rules. *^ 

, r RIDGES. 

THEY will take twenty minutes. 

*^ • ' PIGEONS and LARKS. 

THEY will take fifteen minutes. ' ' . "■ 

DtreSlions concerning poultry. . , V 

t IF your fire is not very quick and dear when you lay your 
poultry down to roaft, it will not eat near fo fweet, or look (q [ 
beautiful to the eye. 

To keep meat hot. 

, TH E bcft way to keep meat hot, if it be done before your * 
company is ready, is to fee the difli over a pan of boiling watery \ 
cover the diih with a deep cover fo as. not to touch the meat, t 
und throw a cloth over all. Thus you may keep your meat 
hot a long time, and it is better than over*roafting and fppil* 
ing the meat. The fleam of the water keeps the meat hot* 
and don*C draw the gravy out, or dry it up \ whereas if you fee a 


tnaJe PJaitt avd Eajy. » is 

difli of meat any time over a chaffing-<!iih of cbals^ it will dry 
up all the gravyy and fpotl ihe meat* 

To drefs Greens, Roots, &(?• 

ALWAYS be very careful that your greens be niceTy picked 
and wafbed. You Ihould lay them in a clean pan; for fear of 
f«nd orduffy which is apt to hang round wooden veflels. Bpil 
all your greens in a copper fauce-pan by ihemfelves, with a 
great quantity of water* . Boil no meat with them, for thai 
difcolours them* Ufe no iron pans, &c. for they are not 
propers but let them be copper, briifs, or filvcr. 

To drefs fpinacb. 

PICK It very clean» and wa(h it in five or fix waters ; put it 
in a fauce-pan that will juft hold it, throw a little fait over it^ 
and cover the pan clofc. Don't put any water in, but (hake 
the pan often. Yoii muft put your fauce-pan on a clear quick 
fire. As foon as you find the greens are (hrunk pnd fJIeo co ' 
the bottom, and that' the liquor which comes out of them bolls 
up, they are enough. Throw them inio a clean 
drain, and juil give them a little fqueeze. Lay them ui a 
plate, and neycr put any butter on ir^ but put it in a cup« 

T^c drefs cahbages^ tSc. 

I CABBAGE, and all forts of young fprouts, muft be boiled - 

in a great deal of water. When the ftalks are tender, or fall 
to the bottom, they are enough ; then take them ofF, before 
they lofe their colour. Always throw fait in your water btfoie 
you put your greens in. Young fprouts you fend to table juft as 
they are, but cabbage is beft chopped and put into a faucc-paA • 
with a good piece of butter, Itirring it for about five or fir 
minutes, till the butter is all mehcd, anJ then fend it td 
wble* . '.'- 

To drefs carrcis. 

LET them be fcraped very clean, and when they are enough 
rub them in a clean cloth, then flice them into a plate, and pour 
fome melted butter over them. If they are young fpring car-^ 
rots, half an hour will boil them ) if large, an hour ; but oli 
Sandwich carrots will take two hours, '.^ : 

. ' To 

•i . ■ - ■. : > .' / -■ . ■ ' ' ' ■ • ' • ■ 

! jC ., The Art of Cookery, 

■ ■ A 


' To drefs turnips. ;• ' r 

• THEY eat beft boiled in the pot» and when enough take 
them but and put them in a pan and ma(h them with butter 
\ and a little fait, and fend them to table. But you may do them 

thus: pare your turnips, and cut them into dice, as big as the 
top of one's finger; put them into a clean faucepan, and juft 
coyer them with water. When enough, throw them into a 
fieve to drain, and put them into a faucepan with a good piece 
of bucter; ftir them over the fire for five or fix minutes^ and 
fend them to table, 

' . To drefs farfnips. 

• THEY fhould be boiled in a great deal of water^ and when 
Tou find they are fpft (which you will know by running a forli 
into them) take them up, and carefully fcrape all the dirt off 
them, and then with a knife fcrape them alt fine, throwing 
away all the dicky parts ; then put them into a faucepan witli 
fome milk, and ftir them over the fire till they are thick. Take 
great care they don't burti, and add a good piece of butter and 
a lijtle fait, and when the butter is melted fend them to table* 

' To drefs brockala. 

STRIP all the little branches off till you come to the top* 
one, then with a knife peel off all the hardoucfidc (kin, which 
is on the ftalks and little branches, and throw them into water. 
Have a ftew-pan of water with fnme fait in it : when it boils 
put in the brockala^ and when the ftalks arc tender it is enough, 
then fend it to table with butter in a cup. Tho French cat oil 
and vinegar with it. 

ij y To drefs potatoes. 

;i • YOU mud boil them in as little water as you can, without 

burning the faucepan. Cover the faucepan clofe, and when 
the (kin begins to crack tkey are enough. Drain all the water 
out, and let them ftand covered for a minute or two; then peel 
\ . ' them, lay them in your plate, and pour fomc cnelted butter over 
I them. ■ The beft way to do them is, when they are peeled to lay 

j them on a gridiron till they arc of a brown, and fend theiil 

to table. Another way is to put them into a faucepan with 
fome good beef dripiiins* cover them clofe, and fliake the fatne- 
pan often for fear of burning to the bottom. When, they are of a 
. ■ ^ 9 fine 

maie PUun end Eaff. 17- 

fine brown and crifp, take them up In a plate, then put them r 
into another for fear of the fat, and put butter in a cup, ' : 

To drefs caulsfioweru 
TAKE your flowers, cut ofFall the green part, and tben cut 
the flowers into four, and lay them into water for an hour : 
then have fome milk and water boiling, put in the cauliflowersy 
and be fure to ikim the fauce-pan well. ' When the ftalks are . 
tender, take them carefully up, and put them into a cullender 
CO drain : then put a fpoonful of water into a clean flew-pan 
with a little dud of flower, about a quarter of a pound of butter, 
and ihake it round till it is all finely melted, with a little pep^ . 
per and fait; then take half the cauliflower and cut it as you « 
would for pickling, lay it into the ftew-pan, turn it, and (hake 
the pan round. Ten minutes will do it. Lay the ftewed in 
the middle of your plate, and the boiled round it« Pour the 
butter you did it in over it, and fend it to table. 

To drefs French heens. . 

FIRST flring them, then cut them in two, and afterwards 
acrofs : but if you wouj^d do them nice, cut the bean into four, 
and then acrofs, which is eight pieces. Lay them into, water . 
and fait, and when your pan boils put in fome fait and tSc 
beans: when they are tender they are enough; they will be* 
foon done. Take care they do not lofe their fine greem Lay . 
them in a plate, and have butter in a cup. 

To drefs crticboles. 

WRING off the ftalks, and put them into the water cold, 
with the tops downwards, that all the duft and fand may 
boil out. When the water boils, an hour and a half will 
do them. 

. To drefs af par cgus. 

SCRAPE all the ftalks very carefully till they look white, 
then cut all the ftalks even alike, throw them into water, and 
have ready a ftew-pan boiling. Put in fome fait, and tie the af- 
paragus in little bundles. Let the water keep boiling, and when 
they are a little tender take them up* If you boil them too much 
you lofe both colour and tafte. Cut the round of a fmall loaf 
about half an inch thick, toaft it brown on both fiJes, dip it in 
... C thet 



f8? fhe'Art of Cookiry^ 

ibe t(^A^4'giis Irquor,- 9hcl lay it in your difli : pour alittle butter . 
pver the toaft^ then lay'your •afparagus on the toad all round 
^ the difb, with the white tops outward* Don't pour butter 
pver tKe afparagus, fgr th^t nfiakes thepfi greafy to the fingerS| 
|?iij Ijavp jour better in a bafon, and fend it to t^bje, • ; • 

• ; Tfcri (:•:.>.:. - ■ « ' ' ' ''#'•,.' ""•-.'■ ''" 
; . . , .\ ; pireSiQhs cancer niiig garden tbings. • : r 

V " "MOST people rpoil garden things by over*boiling them/ All|* 

I things that are green- fhould have a little crirpnef^ for if 

;fj f hey are over-boiled they neit|}er h^ve any fweeinefs pr^ 

I \:^ beauty/. \- '. \''- ' - - ' ^ ' r '- * * • . 

i .. : • ' •• ^0 drefs beans and}acon. 

I WHEN you drefs beans and bacon, boil the bacon by itfe)f| 

!| ' and the beans by thcmfelve$, for the bacun will fpoij the cq-». 

;j }our of the beans. Always throw fome (alt into the water, anc}- 

'j ibme pai fley nicely picked. When the beans are enougl^ 

ij . " ^which you will Icnoyv by their being tepder) throw them intu 

:j a cullendejr to drain. Take up the bacon and fkin it ; thrpw 

fqme ra(pings of bread over the top, and if you have an iron rnakc * 

it « It red-hot and hold oyer it, to brown the top of the bacon : if 

ij . you have not one, fet it before the fire to brown. Lay the 

|i . Deaiis in the difh, and the bacon in the middle on the top, an(| 

i ' . fend them to table with butter in a bafon. 

■• •••■»■•. V ' ■ '■ • * , . • . 

I ^0 make gravy f era turkey^ or arty fort of fowls. 

TAKE a pound.of the'lcpn part of the beef, hack it with 7^ 
i - ](nife, gour it well, have ready a fteyv-pan with a piece of frcfli 

; • •butter. When the butter is melted put in the beef, fry it till 

1 % h is brown, and then pour jn' a little boiling water; make it 

I * iround, and then filPup with a tea*kettlc of boiling water. Stijr 
I « It altogether, and put in two or three blades of mace, four €^ 
five cloves^ fome whole pf^pper, ai) onipn, a bundle of fwcet 

• nerbs, a little cruft of bread baked ferown, and a Iitt|e piccf of 
^afrot. ' Cover it clofe, and lee it ftew till it is as good as yoi| 
)v6uld haye it. This will make a pint of rich gravy. 

* V To dfav) mutton^ hftf^ or ve(il gravy. - 

^ TAKE a pound of meat, cut it very thin, lay a piece of 
|acof) about ^v/o incl)e3 long, at the bottom qf t^e ft(w-pao 

er (aucc* paot and lay the meat on it. Lay in (bme carrot, an^ 
\ cover it c!ofe for two or three minutes, then pour in a quart o^ 
I boiling v/2ter, fume fptce, onion, fweet herbs, and a little cruft 
\ of brcjid toafleiU Let it do over a flow fire, and thicken it witU 

a little pitce of hutter rolled in flour. When the gravy is all 
' good a^ you won Id. have it, feafon it with fait, and then firaia 

it off. ^ You may omit the bacon, if you diflike it, # 

5 V 

J'o burn butter fcr ibhiening of fauce. 

! SET your butter on tlie fire, and let it boil till it is browi^ 

then fluke in fotoe flour, and ft!r it^all the time it is on the., 
fire till it. is thick« Put it by, and keep itfor ufe. A little 
piece is what the cooks ufe to thicken and brown their faucex 

] but there are few flomachs it agrees with, therefore fcldom, 

; make ufe of it. 

I . . . I J1? make gravy. . - ^ . • * 

I IF you live in the country, where you cannot always have 

! gravy-meat, wh^n your meat comes from the butcher's take a 

I piece of beef, a pk'ce of veal, and a piece of mutton : cut thent 

,^ ' into as fmail pice ts as you can, and take a large deep fauce*paa 

I with a cover, lay your beef at bottom, then your mutton, then a 

1 very little piece of bacon, a flice or two of carrot, fome mace^ 

1 cloves, whole pepper black and white, a large onion ctit iaflices^ • 

J a bundle of fwcci herbs, arid then lay in your veal. Cover it 

I clofe over a flow fire for fix or feven minutes, (baking the fauce« 

I pan DOW and .thru ; then (hake fome flour in, and have ready 

J fome boiling wai^-r ; pour it In till you cover the meat and fomr«>^ 

I ihing more. C'wer it clofe, and let it (lew till it is quite rich" 

; . and j»ood ; then frafon it to your tafte with falti and then ftraln' 
itoff. 7'bis will do for moft things, 

J^o make gravy for foups^ tSc. 

TAKE a leg of beef, cut and hack it, put it into a large 
earthen pan; put to ic a bundle of fweet herbs, two onions 
iluck with a few cloves, a blade or two of mace, a piece of 
carrot, a fpoonlul of whole pepper black and white, and a quart 

; of ftale beer. Cover it with water, tie the pot down clofe with . 
brown paper rubl><^d with butter, fend it to the oven, and let it 
bc.wcll baked. When it comes home, (train it through a coarfe 
fie\'fe; lay the meat into a clean di(b as you (train it, and keep it 

i • . C > . , tor. 

t6 - ' tbt^ttofCd^lttty; 

tdr u.^. Tl li i fiAe tlitifig B ihouth^ zhi will Ktvkfdt gnvy% 
iWickchtiikith t {Siece of butter, r^d wiil6, catchup, br what* 
ev^r ybtt have 1 mind to put in, and is always ready for foups o^ 
ftbft f&rts. If you have peas ready boiled, your foup will fooii* 
be m^de : or take fome of the broth and fothe vermicelli, boil 
ft together, fry a French roll and put in the middle, and you 
have good foup. You may add a few trufRes and morels, or 
celery ftewed tender, and then you are always ready, 

;.'. \: • ^0 hdh a Ug of leef. 

" DO it juft \h th« fame manner as before direAed In the matc« 
ing grivy for foups, &c. and when it is baked, drain it through 
t coarfe fieve. Pick out all the fihews and fat, put them into 
a fauce-pan with a few fpoonfuls of the gravy, a little'red wine, 
a little piece of butter tolled in flour, and fome muftard, {hake 
your fauce-pan often, and when the fauce is hot and chicle, 
di(h it up, and fend it to table. It is a pretty diih. 

^0 hake an ex's bead. 

' DO juft in the fame manner as the leg of beef is dtreAed to 
be done ih making the gravy for foups, &:c. and it does full as 
well for the fame ufes. If it ihould be too ftrong for any thing 
you want it for, it is only putting fome hoe water co it. Cold 
vateir will fpoil it. 

To hit pickled perk. ' 

'• BE fuire yoti put it ifi when the water boils. If a ipiddling 
piece, ah hour will boil it ; if a very large piece, an hour and 
. a half, or two hours. If you boil pickled pork teo long, it will 

. ^ H' A'>i 

fntdt Plain Mrl ^^J^* M 

Made P i « h i •: 

: ' to irefs Scotch ^''i^ffP* 

TAKE veal/cttt it thin, beat »» «*«" w>* *? ^k of « 
knife or rolling pin, and grate fom^ nutmeg oyer them; dip : 
them In the yoUc of an egg, and U\ i-^m in a little butter til] 
they arc of a fine brown) then potn '''^« butter from them, and 
have ready half a pint of gravy, a li,,'- P'cce of butter rolled m 
flour, a few mufljroomi, a gfaft oJ xvhite wine, th? yolk of au. 
egg, and a little cream mixed togetb'^' J' « '^»n*» • ''«'« ^^ 
put it in. Stir it altogether, and v '"^n '^ " of » «"« thjclcncfs 
diOi i t up. It doej very well wiih--'^ ^^ "*'.""•. * y**"* *"^ 
none J and very well without grav). on'y P"t »njuft as mw* 

warm water, and either red Of wh<»*^ ^"'*' 

To ^rcfs white SirUhcollcps,' • 

DO not dip them in egg, but fiV t^cm till they are tender, 
but not brown. Take your mcai .'"« ^ the pan. and pour all 
put. then put in ypur peat again, :^* aboye, only ypu muft put . 
in fome cream. • 

FOR an alteration, take a fmall «"«<>! y"'? «"* "hat col- 
lops yeu want, then take the udd- > »"<> "' »,»* *'"" wrec.-mef. 
roll it round, tie it with a packUii>=^'* »"ofs, and roaft it; h^ 
your collops in the di(h, and lay y^"*" "''''«.' »« «« ipiddlo. 
Garniih your diihes with lemon. 

7* makcfme-i''-''^ ^^'''-»- 
NOW you are to obferve, thi» ^'rce-meat balls are a great 
addition to all made diflics ; madr '*»"*• take half a pound of 
veal, and half a pound of fuet, • »'» fine, and beat m a mar- 
blc mortar or wooden bowl » hait' » few fuet- l)cibs flired fine, 
a little mace dried and beat finp. ? fmall nutmeg grated, or 
half a larae one, a little lemon r*^' ^ut very fine, a Hitle pep- 
per and fJt, and the yolks of tuH ^£8'' i «»"? »» th;fc well to- 

• e 3 g«>»er. 

^ttthcf, then roll them in little round balls, and Comt in tittle ^ 
long balls ; roll them iii flour, and fry them brown. If tbcy 
are for any thing of white fauce, put a little water on tn'a fauce* 
pan, and when the water boils put them in» and let them boil. 

. for a few minutes, but never fry them for. white faucc. ] 

Truffles and morch good in fauces andfoups. 
TAKE half an ounce of truiRes and. morels, fimmer them 
ih two or three fpoonfuU of water for a few minutes, then put 
them with the liquor into the fauce. They thicken both fauce 
and foop, and g.ive it a fine flavour. . 

V. ' ■ . . . ■ . ■' ■ . •■• 

, ' > To fiew ox-falates. 

?* STEW them very tender; which muft be done by putting 
them into cold v/ater, and let them ftew very foftly over a flov^. 
fire till they are- tender, then cut them into pieces and put 
jAiem either into your made-difli or foup; and cocks-combs 
and artichoke- bottoms* cut fmall, and put into the madc-difli,^ 
/Garnifli your di(hes v/ith lemon, fweetbreads fte wed or white 
<ri(hes, and fried for brown ones, and cut in little pieces. 

i . . To ragoo a leg of mutton. 

' Take all the (kin and fat off, cut it very thin the right way 
of the grain, then butter your ftew-pan, and (hake fome flour*^ 
into it; flice half a lemon and half an otiion, cut them very: 
fmall, a lictle bundle of fvveet herbs, and a blade of mace. Put 

'all together with your meat into the pan, ftir it a minute or 
two, and then puc in fix fpoonfuls of gravy, and have ready an 

^ ;sinchovy minced fmall ; mix it with fomc butter and flour, ftir 
it al'together for fix minutes, and then dt(h it up. 

To make a hrown friccifey. 

YOU.miift take your rabbits or chickens and (kin them, then 
cut them >into fmall pieces, and rub them over with yolks ot- 
eggs. Have ready fomc grated bread, a lictle beaten muce, and' 
a little grated nutmeg mixt together^ and then roll them in' 
ic: put a little butter into your llew-pan, and when it is meftcd 
put in your meat. Fry ic of a fine brown, and take'care they) 
ion't flick to the bottom of the pan, then pour the butter troru} 
them, and .pour in half a pint of gravy, a glals of red wine, •£• 
• • few 

tiVr fnu&reoms, or two fpoonfuls of the pickle, a little fait (if 
vrantcd) and a piece of butter rolled in flpur. Wbea it is of a 
fine thicknefs d\fh,it up» and fend it to uble^ 

. '. V , ^0 inake a white ptcaftyk * \ :.^,,.: '. 

YOU inay take two chickens of rabbits^ flcifl tb^ol and*cii£ 
^ them into little. pieces. Lay them into warm water to. drai^ 

f ^ but all the blood, and then lay them in a clean clctb to dry:. 
■ ;^ put them into a flew«pan with milk and water, {lew them till . 
^ ' they are tenderi and then take a clean pan, put inli'alf a pi»c 
of cream, and a quarte'r.of a pound of butter; (lir it together 
till the butter is melted^ but you muft be fure to ke^p it ftirring 
\ all the time or it will be greafy, and then with a fork take the 

.chickens or rabbits out of the ilewrpan arid put into* thjs fauce«- . 
.!^.^ pan to the butter and crdam. Have ready a little hiace.drieil . 
:^ and beat fine, a very little nutmeg, a few muihrooms, ifliake all 
1. together for a minute or two, and di(h it up* If you have no 
Y inufhrooms a fpoonfu^ of the pickle does full as well, and gives ' 
^j it a pretty tartnefs. This is a very. pretty fauce for a brea^ of 
> veal roafted. ' ' . 

i ' . . . * ■■■'-■' • /•■^•^ •- •■■ .■ ■' '■ 

i To frica/ey chickens^ rahhUs^ lamh^ veal^ C^r* _ 

I ': DO them thefame'wayi - . ...v.:. ..• . : .i :.. \ ;; *: - 

A feconi way io tnake a wbits fricdfej.' /' \ 

YOU rhuft take two or three rabbits or' chickens^ (Itiii 
them, and lay them in warm waters and dry thcin with a cleaii 
cloth. Put them ihtoafl'ew-pan with a blade or two of 'mace, - 
a little black and white pepper, ah onion, a little bundle. of 
fwcet-herbs, and do but ju{t covtr them with water : ftewchcih 
till they are tender, then with a fork take them out* drain the 
liquor, arid put them into the pari again wiib half a ptnt of 
the liquor and half a pint. of cream, the yolk^ of two eggs 
beat well,' half a nutmeg grated, 'a g'ii's of white wme, a 
.little piece of butter rolled in Huur, and a gill of muihrooms i 
keep llirrine all together, all the white one way, till it is fmooth 
find of a fine tbickiieis^ and then diih it up« Add what yoa 

picaf;% . ' . -: 

• ■..."•.•■»*■*■ 

Q 4 Jihlri 

24 ^bf;^tQfCookerft 

u K . . ' ijt third wa^f of making a white fricaftf. 

TAKE three chickens, (kin them, cut them into fmail 
fieces ; that is, every joiat arunder ; lay them in warm water^ 
for a quarter of an hour, take them out and dry them with a 
cloth, then put them into aftcw-pan with milk and water^ and 
boil them tender : take a pint of good cream, a quarter of a 
pound of butter, and Sir it till it is thick, then let itftand till 
it is coqI, and put cp it a little beaten mace, half a nutmeg 
grated, a little fait, a gill of white wine, and a few mu(hroomsi 
Itir all together, then take the chickens out of the (lew* pan,' 
throw away what they are boiled in, clean the pan and put in 
^he chickens and (auce together : keep the pan fhaking round 
till they are quite hot, and difh them up, Garnifli with lemon. 
They will be very good without wine. 

^0 fricafey rabbits^ lamb^ fweethreads^ or tripe. 
^* DO them the fame way, ^ 

^ * Another way tofricafey tripe. 

TAKE a piece of double tripe, cut it into fllces two inches 
long, and half an inch broad, put them into your fiew-pan, and 
fprinkle a little fait over them ^ then put in a bunch of fweec* 

. herbs, a little lemon-peel, an onion, a little anchovy pickle, 
and a bay-leaf; put all thefe to the tripe, then put in jufl wa- 
ter enough to cover them, and lee them flew till the tripe is 
very tender : then jtake out the tripe and drain the liquor out, 
ibred a fpconful of capers, and put to them a glafs of white wine, 
and half a pint of the liquor they were dewed in. Let it boil a 
little while, then put in your tripe, and beat the yolks of three 
^ggs ; put into your eggs a little mace, two cloves, a little nut- 
meg dried and beat fine, a fmall handful of parfley picked and 
ihred fine, a piece of butter rolled in flour, and a quarter of a 
pint of cream: mix all thefe ivell together, and put them into 
your dew-pan, keep them dirring one way all the while, and 
when it is of a fine thicknefi and fmooth, difh it up, and garnifh 
the difh with lemon. You are to obfervc that all fauces which 
have eggs or cream in, you mud keep dirring one way all the 
' while they are on the fire, or they would turn to curds, i ou may 

' add v^hite walnut pickle, or mufhrooms, in the room of capers, 
jud to make your fauce a little tart. 


/,« I '■/:•:•,;'••• ^'- .• ;•••; ;. ' ,, "^ /.•..•.'•"! Irs r.'>: J * -.'r :;••» . 

.;•.*.. To ragoo logsfeit aniters. ; .' . • - • 

t TAKB your feet and ean out of the pickle they axe foufcA 
' ia» or boil them till they are tender, then cut th^ into Jittle 
long thin bits about two inches long, and about a 4]uarter of an 
- inch thick : put them into your flew- pan vyith half a pint of 
good gravy, a glafs of white wine, a good deal of muftard, a 
good piece of batter rolled in flour, and a liule pepper an4 
^It : ftir all together till it is of a fine thicknefs, and then diili 
itup. . 

Note, they make a very pretty di(h fried with butter and 
muflard, and a little good gravy, if you like it. Then only • 
cut the feet and ears in two. You may add half an onion, Cut 
finall. . 

To fry tripe: 

CUT your tripe into pieces about thfee inches long, dtp - 
them in the yolk of an egg and a few cruris of bread, fry them 
of a fine brown, arid then take them OMt uf the pan and Ijy 
. them in a diih to drain. Have ready a warm di(h to put them 
in, and fend th<;mtoubJe, vyith butter and muftard in a cup. : . 

To jlew tripe. • 

CUT it juft as you do for frying, and fet on fome water in ' 
a fauce^pan, with two or three onions cut into flices, and fome 
fait. When it boils, put in your tripe. -Ten minutes will boll 
it. Send it to table with the liquor in the difh, and the onions. 
Have butter and muflard in a cup, .and difli it up. You may 
put in as many onions as you like to mix with vour fauce^or 
leave them quite out, juft as you pleafe. Put a little bundle of 
fweet*herbs, and a piece of lemon- peel inio the water, when 

you put in your tripe. 

•'»■•* ■ 

A fricdfey of pigeons. 

Take eight pigeons, new killed, cut them into fmall pieces, 
and put them into a flew-pan with a pint of claret and a pint 
of water. Seafon your pigeons with fait and pepper, a blade or 
two of mace, an onion, a bundle of fwect- herbs, a good piece 
of buttor juft rolled in a very little flour : cover it clofe, and 
let them ftew till there is juft enough for fauce, and then take, 
3 out 


'{-^ ■ . .. -■■ .'.■. •--■„■■ . ■ ■ 

J - • •• •'•-■■ ■ ■' '••■-• ■ " - ■ 

i .out ths onion ind fweevherbs, beat up the yolks of. three eggiw 

> .• ' P^^^ half a nutmeg jn^ and with your fpoon pufii the meat alf 
j ' to one fide of the pan and the gravy to the other fide^ and ftir 

; in the eggs ; keep them ftirring for fear of turning to curds^ . 

* and when the faucets fine and thick (hake all togethef^- put in 

^ half a fpoonful of vinegar, and give them a (bake \ then put the 

; meat into the di(h, pour the fauce o^^x it^.and have 'ready fome 

flices of bacon toaftcd^, and fried oyfters ; throw the oyders all 

{ * over,' and lay the bacon round. Garni(h with lemon. . • ' 

\ -■ . * •■' "." ■ ***' ■'* ' ' ■ •••• • '•*' 

\ ^ A fricafy of lamb'Jloms and Jweetbreadsi 

\. HAVE ready fome lamb-ftonesblancheS, parboiled and (liced^ . 
.: and flour two or three fwcetbreads ; if very thick, cut them iii 

I tvvO) the yolks of (Ixliard eggs whole; a few piflacho-hut ker- . 

jielst and a few large oyfters : fry thefe all of a line btown, \ 
'I then pour out all the butter, and add a pint of drawn gravy, the f 

jj . . lamb-ftones, fome afparagus tops about an inch long, fome grated 
I '. nutmeg, a little pepper and fait, two (halots (hred fmali, and 

- * a glafs of white wine. Stew all thefe together for ten minutes^ 
'\ then' add the yolks of fix eggs beat very fine, with a little white 

wine, and a little beaten mace; ftir altogether till it isiof a ^ 

fine thicknefs, and then di(h it up, Garnifh with lemon. , 

^0 bajh^a calf^s bead. 

y BOIL the head.'almoft enough, then take the beft half and 
^ith a (harp knife take it nicely frbm'the bone, with the two 
. eyes« Lay it in a little deep difh before a good fire, and' t;ikd 
great care no afhes fall into it, and then hack it with' a khife ' 

.-crofs and crofs: grate fome nutmeg all over, a very little pep* 
per and fait, a few fweet herbs, fome crumbs of. bread, and a 
little lemon-peel chopped very fine, bafte it with a little butter, . 
then bafte it again, and pour over it the yolks of two eggs ; keep 
the dt(h turning that it may be all brown alike : cut the other 

: half and tongue into little thin bits, and fct on a pint of'drawn 
gravy in a fauce-pan, a little bundle of f^Aeet-herbs, an onion, 
a little pepper and fait, a glafs of red wine, and two flvalots ; 
boil all thefe together, a few minutes, then (train it through 
a fieve, and put it into a clean ftcw-pan with the hafli. Flour 
the meat before you put it in, and put in a few mulhrooms, a 
fpoonful of the pickle, two fpoonfub of cncchup, anJ a few truf- 
fles and rrorcis j ftir all thefe together for a fciv minutes, then 

^bcat up h;;lf the brain;, at^d llir into .the itew-pan^ and a little 



madt Plain and Enfy. iy . 

piece of butter rolled in flour. Take the other half of the 
brains arid beat them u|> with a little lemon-peel cut fine, a 
little nutmeg grated, a little beaten mace, a little thyme flired 
fmally a little parfley, the yolk t»f an egg, and have Tome good 
dripping boiling in a ftew^^pan ; then fry the brains in little 
cakes, aboiit as big as a cro^n-piece. Fry about twenty oy iters 
dipped in the yolk of an eggj^ toaft fome ilices of bacon,* fry a 
few force-meat balls, and have ready a hot di{h ; if pewter^ 
over a few clear coals \ if china, over a pan of hot water. Pour 
in your hafli, then lay in your toaded head, thiow the force-^^ 
meat-balls over the ha(h, and garni{h the difli with fried oy* 
fters, the fried brains, and lemon ; throw the reft over 'the 
hafh, lay the bacon round the difb, and fend it to table. . • 

To b^Jb a calf^s bead white. 

TAKE half a pint of gravy, a lai'ge wine-glafs of white 
wine, a little beaten mace, a litrle iiuimeg, ana a Ittile falt^ 
throw into your hafh a few mufhrooms, a ic\^ truiSes and mo« 
reh firft parboiled, a few Artichoke buttoW, and afparagus* 
tops, if you have thep, a good piece of butter rolled in ftour, 
the yolks of two eggs, half a pint of cream, and one fpoonful of 
mufliroom catchup i ftir it all together verv* carefully tifl it i4 V 
of a fine thicknefs ; then pour it into your difh, and lay the 
other half of the head as before-mentioned, in the middle, and 
g^rnifli it as before dire^flcd, with f(ivd oyftcrs, brains^ lemony 
and force-mvat balls, fried. , / ; " 

^ To hake a calps bead.- ^ • ^' ' 

TAKE the head, pick it and walh it very cleah; take an 
earthen difh large enough to lay the head on, rub a little piece 
of butter all over the dilh, then lay forsc Jong iron ikw'vvj:r$- 
acrofs the top of the difh, and lay the head * Vic^ i ikcwycr up 
the meat rn the middle that it don't lie onjih-\»i<ht then grate 
fome nutmeg all over it, a few fwcet herbs flired fmall, fome 
crumbs of bread, a little lemon-peel cut fine, and ihen flour it 
; all over: ftick pieces of butter in the eyes and all over the. 
head, and flour it again. Let it be well baked, and of a ^ne 
brown ; you may thiow a little pepper and (Ai over it, and put 
into the difh a piece of beef cue fmall, a bundle of f^'cet-hcr bs, 
an onion, fome who!e. pepper, a blideof mace, tv/6 cloves, a 
pint of water, and boil *he Drains \viih fome fage. Wh^n the 
head is enough, lay it on a diiU| and fct it to the Hre to keep 

• warm. 

^8 ^bfdrtef Ookeiy^ : 

warm> theb Hiir all together in the diOi, and boil it in afauce«f 
pan ; firain it ofF, put it into the fauce-pAn again, add a ptecd 
of butter rolled in ^our^ and the fage in the brains chopped 
fine, a fpoonful of catchup, and two fpoonfuls of red wine ; 
boil them together, take the brains, beat them well, and mix 
them with the fauce : pour it into the di(h, and fend it to table* 
You muft bake the tongue with the head, and dou*t cut it put* 
It will lie the handfomer in the difl). 

^0 bake ajh^efs bead. 
. T>0 it the fame way, and it eats very well. 

• . ' ■■ • ! 

... . • , • • • 

T^^drefialamVs bead. 

BOIL the .head and pluck tender but don't let the liver be 
too much done. Take the head up«* hack it crpfs and crofs 
with a knife, grate fome nutmeg over it, and lay it in a di(h, 
before a good fire ; then grate fome crumbs of bread, fome 
iweet-herbs rubbed, a little lemon-peel chopped fiAe« a very 
Httld'pepper and fait, and bafte it with a little butter : then throw 
a little flour. over it, and juft as it is done do the fame, bafle 
it and drudge it. Take half the liver, the lights, the heart and 
toi/gue, chop them very fmall, with fix or eight fpoonfuls of 
,^ravy or water ; firft (hake fome flour over the meat, and ftir 
it together, then put in the gravy or water, a good piece of but* 
ter rolled in a little flour, a little pepper and fait, and whaj^ rum 
from the head in the difli ; fimmer all together a few minutes, 
ard add half a fpoonful of vinegar, pour it into your difli, lay 
the head in the middle of the mince-mcat, have ready the other 
half of the liver cut thin, with Tome flices of bacon broiled, and 
lay round the head. Garnifh the difli with lemon, and fend it 
to tablci *• - • 

To ragco a neck of veal. 

* CUT a neck of veal into (leaks, flatten them with a rollings 
pin, feafon them with fait, pepper, cloves and mace, lard them 
with bacon, lemon-peel and thyme, dip them in the yolk's of 
rggs, make a flieet of ftrong cap-paper up at the four corners 
in the form of a dripping-pan ; pin up the corners, butter the 
paper and alfo the gridiron^ and fet it over a Are of charcoal \ 
pi£t in your meat, let it do leifurely, keep it hading and turning 

. • to 

tnaic Plain ani Eal^. 49 

to keep in tlie*gravy % and when it is enough have ready half m 
pint of ilrong gravy» feafbn it high, put iirmufhrooms and 
pickles^ force* meat balls dipped in the yolks of eggs, oyftera 
ilewed and fried, to lay round and at the top of your di/h, ^nd' 
then Icrve ic'up* If tor a brown ragoo, put in red wine. If 
for a white one, put in white wine, with the yolks of eggs beat * 
up with two or three fpoonfulsof cream. 

..-■■ —-.--■• • •• ' f : .• • 

^0 ragoo a hreaji cfveal. 

TAKE your breaft of veal, put it into a large ftew*pani pat 
in a bundle of fweet- herbs, an onion, fome black and white 
pepper, a blade or two of mace, two or three cloves, a very little 
piece of lemon ptel, and juft cover it with water: v.*hcn it \9 
tender take it up, bone ir, put in the bones, boil it up till the . 
gravy, is vry good, then ftrain it off, and if you have a little 
rich bcefgravy add a quarter of a pint, put in half an ounce of : 
truiHes and mvpils, a tpoonrul or two of catchup, two or three 
fpoonfuls of white wine, and lat ihem all boil together : in the' 
mean time flour the yea), and fry it in butter till it is of a fine 
brown, then drain out all the butter and pour the gravy you 
are boiling to the veal, with a few murbrooms: boil all toge- 
ther till the fauce is rich and thick, and cut the fvvcetbread in- 
to four. A few force-meat balls is proper in it* Lay the veal 
in the difli, and pour the fauce all over ir, Garnilh with lemon. 

.; ' Anctber way to ragoo a Ireajl cfveal. 

YOU may bone it nicely, flour it, and fry it of a fine brown, 
then pour the fat out of the pan, and the ingredients as above, 
with the bones ; when enough, take it out, and ftrain the li« 
quor, then put in your meat again, with the ingredients, as 
bcfiprc dire£led. 

A hreaji of vcalin hodge-fodie. 

TAKE a breaft of veal, cut the brifcuit into little pieces, and 
every bone afunder, then flour it, and put half a pound of 
good butter into a flew- pan \ when it is hot, throw in the veal, 
fry it all over of a fine light brown^ and then have ready a tea* 
kettle of water boiling 5 pour It in the ftcw-pan, 1511 it up and ftii ;. 
it round, throw in a pint of green pea's, a fine lettuce whole, 
clean wa(hed, two or three bla«]es of mace, a little whole pepper 
tied in a muflin ra^, a little bundle of fwcet herbs, a fmaQ ' 


jo/ ' ne Art of Cookery^ 

onion (luck witl^ a feytr cloves, and a little fait. 0>yerit dofe^^ 
^ud let it ftcw^h .hour, or till it is boiled to your.palatc, if you 
Would haveTdup m d^ of it ; if you woulJ pnly have fauce toeat 
with the vsal, you^muH (lew it,^ill.thcre is juft as much'as you 
MTOuId have for faute^ and fcafon it with fait to your palate ; take 
o^: the onion, fweet-herbs and fpice^ and pour it altogether in« 
to your di(h.. It is a fine difli. If you h^ve no pcafe, pare three 
or four cucumbers, fcbop out fhe pulp, 'and cut it into litde 
pieces, and take four or five he^^d^ of celeiy, clean waflied, and 
cut the white part fmall ; when you have no lettuces, take the 
litile Hearts of favoys, or the little youn^r fprouts that grow on 
the old cabbage-ftalks about as big as the top of your chumb. 

Note, Ifyou would make a very fine di(h of it, (ill the infide 
pf your lettuce with forcc«meat, and tie the top clofe with a 
thread; (lew it till there is but jull enough for fauce, fet the 
lettuce in the middle, and the veal round, and pour the fauce , 
all over it. Garnilh your di(h with rafped bread, made into; 
figures with your fingers. This is the cheapeCi way of dreOing 
a bread of veal to be good^ and ferve a nuipber of people, 

^0 collar a breaji of veal. 

. TAKE a very (harp knife, and nicely take out all the bones, 
but take great care you do not cut the meat through ; pick all 
the fat and meat off the bones, then grate fome nutmeg all 
over the infide of the veal, a very .little beaten mace, a little' 
pepper and fait, a few fweet- herbs fhred fmall, (bme parfley, a 
little lemon-peel (bred fmall, a few crumbs of bread and the 
bits .of (at picked ofF the bones ; roll it up tii^ht, ftick one (ke wcr 
in to hold it together, but do it clever, that it (lands upright in, 
the difh; tie a packthread acrofs it to hold it together, fpit it^, 
then roll the caul all round it, and road it. An hour and a 
quarter will do it. When it has been about an hour at .the^ 
fife take oiF the caul, drud|;e it with flaur, bafte ic well with frelh 
butter, -nd let it be of a fin^ brown. For fauce take two penny- 
worth of gravy beef, cut it and hack it well, then flour it, fry 
it aHtiJe brown, then pour into your ftcwpan fome boiling wa- 
ter, jK> it well together, then fill your pan two parts full pf wa^ 
ter, {;ut in an onion, a bundle of fweet herbs, a little cruft of 
.bread toaftcd, two or three blades of mace, four cloves, fome 
. svhcle pepper, and the bones of the veal. Cover it^ clofe, and 
let it ftev/. till it is quiie rich and thick ; then drain it, boil it up 
with fome truffles and morels, a few mufhrpoms, a fpoonful of 
jp^tcaup, two or three bottoms of aitichokes, ifyou have them : 


a^ a Vittle Mu j^ft enough ^o. feafpn the gravv, take the pack**; 
thread oft the yea), an<l fee itupright in the dim i cut the fweet* 
l^ead into four^ an^ broil^ it of a fine brown, with a few force* 
incat*baU$' fried | by thefe xound the di(h, and pour in th^ 
fauce« , Garnifli the difli with lemony and fend it to table* 

To cpUar a breajl of mutton^ 

DO U the fame viyj^ ?nd ]t cats very well. But you muft^ 
taVe off the (kiOf . . : /! , - \\ .' 

Another good way to drefs a breafi of mutt on. ; .' 

COLLAR it as before, roaft it, ^^A}ii^^t it with half a pint 
of red wine, and when that u all foaked in, bafte it well with; ' 
butter, have: a little good gravy, fet (be mutton upright in the..* 
difl], pQur in the gravy, have fweet fauce as for venifon, and . 
fend it to table. Uon't garnifli the difh, but be fure to take 
- the (kin off the mutton. . < ■ 

The infide of a furloii) of beef is very good done this way. * 
If you don't like the wine, a quart of milk, and a quarter of 
a pound of butter, put into the dripning*pan| does full as wel}. 

)to fealje it, •' . 

• . - ■'■*.' 

To force a leg of hmh 
WITH a (harp knife carefully takeout all the meat^ ani 
l.eave the (kin whole and the fat on it, make the lean you cut out . 
into force-meat thus : (o two pounds of meat, aJ4 three pounds ' * 
gf beef-futt cut (vne, and beat in a marble mortar till it is very 
fine, and take away all the (kin pf the meat and fuer, thea 
mix with it four (pponfuls of grated bread, eight or ten cloves, 
five or fi;c large blades of mace dried and beat fine, half a large 
nutmeg graced, a Ijctle pepper and fait, a little lemon-peel cut 
fine, a ycj-y little thyiiie, fume parflcy and four eggs; mix all . 
(os^cther, put it into the flcin again juft as it was, in the fame 
(hape, few it up, roaft it, bade it vyith butter, cut the loin into 
(leaks and fry it nicely, lav the leg in the di(h and the loif> 
found it^ with (lev/ed cauliHower (a^^ in page 1 7) all round upon 
the loin ; pour ^ pint of good gravy into the difa, and fend it to ' 
(able. ,If jpu d(>n*|: like the cauliflower, it may be omitted. 

To loil d leg of lamb. 

LET the leg be boiled very v/hite. An hour will do it. Cut 
ibe loin into ftcaks, dip them into a few crumbs of bread and 
^Sgt ^ry (bem nice and browpj boil 4 good deal of fpinage and* 

' • '?y 

I' joT . • tht Art 0f Cookery^- 

l lay In the diflii piit the leg in the middle, lay tfie join round it, 

:^' ' . cut Ih orange in four and garniOi the difh, and have butter in 

A. a tu^« Some love the fplnage boiled, then drained, put into a 

\ \' iaucc*pan with a good piece of butter, and ftewed. 

\ \ . •• ■■ •' • ' " •: . '. • •■ ••••■..■ 

;i ^0 fcra a large fw)l 

I ' CUT the (kin dowa the back, and carefullv flip it up fo as to 

1 take out all the meat, mix it with one pound of beef-fuet, cut 

I it fmall, and beat them together p a marble mortar ; take a pint 

\ : ^ of large oyfters cut fmatl* two anchovies cut fmall, one (halot * 

.1 €tit fine, a few fweet^herbs, a little pepper, a little nutmeg 

'\ . . grated, and the yolks of four eggs ; mix all together and lay 

j ;2iis on the bones, draw over the fkin and few up (he back, put 

-'S • the fowl into a bladder^ boil it an hour and a quarter, ftew fome 

• I oy fiers in good gravy thickened with a piece of butter rolled in 

I £our, take the fowl out of the bladder, lay it in your difh and 

:. pour the fauce over it. Garnifh with lemon. 

I It eats much better roafled with the fame fauce. 

;n .-;•;.;• • :■ , 

J , ^0 roajt a turkey the gentetl way. 

\ FIRST cut it down the back, and with a (harp penknife bone 

'ii it, then make your force-meat thus: Take a large fowl, or a 

pound of veal, as much grated bread, half a pound of fuet cut 
and beat very fine, a little beaten mace, twocloves, half a nut* 
meg grated, about a large tea-fpoonful of lemon* peel, and the. 
yolks of two eggs ; mix all together, with a little pepper and 
lalt, fill up the places where the bones came out, and fill the 
body, that it may look juft as it dfd before, few up the back, 
!} and roaft it. You may have oyfter-fauce, celery- fauce, or jultas 

\ ^you pleafe; but good gravy in the di{h, and garnifli with lemon^ 

;< IS as good as any thing, fie fure to leave the pinions on. 

To Jleiv a turkey or fowl. 

; FIRST let your pot be very clean, lay four clean (kewers at 

•\ ^ '■' ' . the bottom, lay your turkey or fowl upon them, put in a quart 

'}^ of gravy, take a bunch of celery, cut it fmall, and wafli it 

I very clean, put it into your pot, with two or three blades of 

j mace, let it ftcw foftly till there is juft enough for fauce, then 
•\ ■ . add a good piece of butter rolled in flour, two fpoonfuls of red 

ij wine, two of catchup, and juft as much pepper and fait as wilt 

j . ffeafon it, lay your fowl or turkey in the diih, pour the fauce, 

^ over 



: .i 

. made Plain and Eajy.' . . Zi 

Dvcir itzvA fehd !c f o table. If the fowl or turkey is enough 
beforie the fiucct take itu)), and keep it up till thef^uceis 
boiled enough) then put it In, let it bbil a minute or two» and 

To ]tcw a knuckk of veaU } -^^ 

BE fure let the pot or faucepan be very clean, lay at the bot« 
torn, four clean wooden fkcwers^ waft and clean the knuckle* 
very well« then lay it in the pot with two or three blades of 
mace^ a little whole pepper^ a little piece of thyme, a fmall- 
onion, a crufl of breads and two quarts of water. Cover it 
down clofe, make it boil, then only let it fimmer for two hburs^ 
and when it is enough take it up ; lay it in a diib| and firain the ^ • 
broth over it. .... * ♦ • 

Another way tofitvt) a knuckle ofveah 

CLEAN it as before direAedt and boil it till there is juft 
enaugh for fauce, add onK! fpoonful of catchup, one of red wine^ 
and one of walnut, pickle, fome truffles and morels, or fome 
dried mufhrooms cut fmall ; boil it all together, take up the 
knuckle, lay it in adifli, pour the fauce over it, and fend it*ta 
table. ■ • •: • /■ ' . 

Note, It eats very well done as the turkey, before direded* . 

To ragoo a piece of heef. 

TAKE a large piece of th^ flank, which has fat at the top 
cut fquare, or any piece that is all meat, and has fat at the top, * 
but no bones. The rump does well. Cut all nicely ofF the • 
bone (which makes fine foup) then take a large (lew-pan, and 
with a good piece of butter fry it a little brown all over, flour* 
ing your meat well before you put it into the pan, then pour in as 
•much gravy as will cover it, made thus : take aboiit a pound of 
coarfe beef, a little piece of veal cut fmall, a bundle of fvveet* : 
herbs, an onion, fome whole black pepper and white pepper, 
two or three large blades of mace, four or fiye cloves, a pic ce of \ 
carrot, a little piece of bacon fteeped in vinegar a little while, a 
cruft of bread toafted brown ; put to this a quart of water, and 
let it boil till half is wafted. While ihis is. making, pour a 
quart of b« iling water into the ftew-pan, cover it clofe, and bt 
it be ftewing foftly ;' when the gravy is done drain it, pour it 
into the pan where the beef is, take an ounce of truffles and [ 
morels cut fmall, fome frefh or dried mulhrooms cut fmall, t^o*: 

" "••• '• •- B. • fpoonfuU 

ii" . fhiJrj^ of Cookery^ 

fpoonfuls of catchup^ and, cover it clore. ljt\ all this (lew till 
the fauce is rich and thick : then have ready fome artichoke-bot* 
' tpms ciit into four^ and a few pickled mufhroomsy give them a. 
boil or two, and when your meat is tender and your fauce quite 
rich, lay the meat into a di(h and pour the fauce over it. You . 
may add a fweetbread cut in fix pieces, a palate ftewed tender 
cut into little pieces, fome cocks-combs, and a few force meat 
balls'. Thefe are a great addition, but it will be good without. ^ 
JNotc, For variety, when the beef is ready and the gravy put' 
to it, add a large bunch of celery cut fmali and waflied clean, 
two fpoonfuls of catchup, and a glafs of red wine. Omit all 
the other ingredients. When the meat and celery are tender, . 
and the fauce rich and good, ferve it up. It is alfo very good 
^this way: take fix large cucumbers, fcoop out the feeds, pare 
thcni, cut them into flices, and do them juft as you do the 

deforce the snftde of afirloln of beef. 

TAKE ajharp knife, and carefully life up the fat of the in« * 
fide, take out all the meat clofe to the bone, chop it fmalt, 
take a pound of fuet, and chop fine, about as many crumbs of 
biread, a little thyme and lemon peel, a little pepper and (alt, 
bhlf a nutmeg grated, and two flialots chopped fine \ mix all to- 
gether, with a glafs of red wine, then put it into the fame 
place, cover it with the (kin and fat, (kewer it down with fine 
/kewers, and cover it with paper. Don*t take the paper off till 
the meat is on the difh. Take a quarter of a pint of red wine, 
tifro'fhalots fhred fmalf, boil them, antl pour into the difli, with 
the gravy which.comes out of the meat; it cats well. Spitypu; 
oieat before yoU{take out the infide. ' . 
.-*..■»'■ . ■ ^ . ■ • 

I Another wcy to force afirlohu 

tVHCK it is^quite roafted, take it up, and lay it in the dlfli 
V^itb the infide uppermoft, with a fl)arp knife lift up the fkin, 
hack and cut the infide very fine, (bake a little pepper and fait 
over it, with two (halots, cover it with the fkin, and fend it to 
table. Yoii may add red' wine or vinegar, juft as yOu like. 

^i force the. infide of a runtp of beef. 

VOtJ may do it juft in the fame maqner, only lift up the out« 
fide (kin, . take the middle of the meat, and do as before di^ 
reeled; put it into the fame place, and with finefkev/ers put it 
. djjvnclofc, • . 

r JrolUJr 

I A rolled rump of heef. • ; . . / \ 

: btJT kficmcat all off the bone whole, lilt tBc rnfidc down ; :| 
from top to bottom^ but not through the (kin, fprea^ it open^ ^ . \ 
take the fle(h of two fowls and beef-fuet, an equal quantity^ ' ; ] 
and as much cold boiled ham, if you Have It, a little pepper^ ' : ] 
an anchovy, a nutmeg grated, a little thyme, a good deal of \ 

parfley, a few muflirobms, and chop them all together, beat 1 

them ma mortar, with a half-pintbafon full of crumbs of bread; • ] 

mix all thefe together, with four yolks of eggs, lay it into the * i 

. meat, cover it up, and roll it round, ftick one fkewer in, and tie tc v j 
' with a packthread crofs and crofs to hold it together; takes ; 

pot or large faucepan that will juft hold it^ lay a layer of bacon* 
j and a layer of beef cut in thin flices, ^. piece of carrot, fome * 
whole pepper^ mace, fweet-herbs, and a large onion, lay iher * 
! rolled beef on it, juft put water enough to the top ofthe beef; ' 

J cover it clofe, and Jet it (lew very foftly on a flow fire for eight. 

or ten hours, but not too faft. When you find the beef tender,' . 
I which you will know by running a fiCcwcr into the meai, tfien 
; take it up, cover it up hot, boil the gravy till it is good, then 
i ftrain it off, and add fome muftirooms chopped, fome truffles and 
j morels cut fmall, two fpoonfuls of reJ or white wine, the yolks 
, of two eggs and :\ piece of butter rolled in flour 5 boil it togcthe% 
■ fct the meat before the fire, bafl:e it with butter, and throMT 
\ crumbs of bread all over it : when the fauce is enough, lay the 

meat into the difli, and pour the fauce over it« Take care the ; ■ " 
J eggs do not curd, ; ' . 

} TV ioil a rump of beef the French fafbion. )l;},- 

I . Take a rump of beef, boil it half an hour, take it up, lay t - 
j it into a large deep pewter dilh or ftcw-pan, cut three or fouir * ' ^ :; 
j gaihes in it all along the fide, rub the gaflies with pepper and' > ' 
(alt, itnd pour into the difh a pint of red witie, as much hot ;• 
' water, two or three large onions cut fmall, the hearts of eight - ■ f 
or ten lettuces cut fmall, and a good piece of butter rolled in a 
little flour; lay the flefhy part of the meat downwards, cover 
It clofe, let It (lew an hour and a half over a charcoal fire, or a 
very flow coal fire. Obfervc that the butcher chops the bone 
fo clofe, that* the meat may lie as flat as yoii can in thcdiflj#! ' 

When it is enough, take the beefi lay it in the difh, and pourf : -• ' 
the fauce over it. , . .; , 

Note, When you do it In a' pewter difli, it is beft done over > 
achafHng-diftiof hot coals, with a bit or.iwoof charcoal to • 

D 2 • Beef 

. :. 1 

:4 : Beef ifcarlot. ; 

• |. * ^ TAKE I brifcuit of beef| half a pound of coarfe fiigar, two 

•' V ^- ounces of bay falc, a pound of common falc ; mix atl together^ 

d ... aod rub the beef, lay it in an earthen pan, and turn it every day« 

;| ' It may lie a fortnight in the pickle ; then boil it, and fervc it up^ i 

* '] cither with favoys or peafe pudding. 

. y ; Note, It eats much finer cold, cut into flices, and fent to table, 

^f : J Beefaladauh. . • 

I YOU may take a buttock or a rump of beef, lard it» fry it 

'. i brown in fome fweet butter, then put it into a pot that will jiift 

* hold it; put in fome broth or gravy hot, fome pepper, cloves, 

. * mace, and a bundle of fweet-herbs, (lew it four hours till it is 1 

1^ ' tender, and fea'fon it with fait ; take half a pint of gravv, two 

^ fweetbreads cut into eight pieces, fome truffles and morels, pa* 

j; lates, artichoke-bottoms, and muOirooms, boil all together, lay . 

j! your beef into the di{h ; drain the liquor into the fauce, and boil : ' 

i'. . all together. If it is not thick enough, roll a piece of butter in . 

%- * floiir, and boil in it $ pour this all over the beef. Take force* 

•| meat rolled in pieces half as long as one's finger ; dip them into \ 

f^l batter made with eggs, and fry them brown ; fry fome fippets : 

ij '■. r\ dipped into batter cut three corner- ways, ftick them into the | 

\\ ' meat, and garnifh with the forcemeat. 

. Beef a la mcde in pieces. 

YOU muft take a buttock of beef, cut it into two-pound pieces, 
laid them with bacon, fry them brovt n, put them into a* pot that 
will jufl hold them, put in two (quarts of broth or gravy, a few | 

' fweec*hcrbs, an onion, fome mace, cloves, nutmeg, pepper and 
fait J when that is done, cover it clofe, and flew it till it is ten- 

. der, (kirn cfF a!l the fat, lay the meat in the difh, and flrain the 
fauce over it. You may icrve it up hot or cold, 

. Beef a la mode^ the French wcty. I 

TAKE a piece of the buttock of beef, and fome fat bacon cut 
into little long bits, then take two tea-fpoonfuls of fait, one tea* i 

. fpoonful of beaten pepper, one of beuten mace, and one of nut* I 
meg; niix all together, have your larding-pliis ready, firft dip 

• -.the bacon in vinegar, then roll it in your fpice, and lard your i 
beef very thick and nice; put the tncat into a pot with two I 
or thVee large onions^ a good piece of lemon-pccI, a bundlc.of 
*hcibs» and three or four Ipoonfuls of vinegars cover it dowa | 

I fnaie Plalm and Eajyi 37 

; clofe, and put 8 wet cloth round, the edge of the cover, that no 
fieao) can eet outy and fet it over a veiy flow fire ; when you 
• ' think one fide is done enoughi turn the other, and cover it with ' 
* the rind of the bacon i cover the pot clofe again as before, and * 
' when it is enough (which it will be when quite tender) take ic 
.up and lay it in your difh, take oflF all the fat from the gravy, and 
' pour the gravy over the meat. If you chufe your beef to be rrd^ 
! you may rub it with fahpetre over night* 

Note, You muft take great care in doing your beef this way 

; ^, that your fire is very.flow ; it will at leaft take fix hours doing,. if 

-' the piece be any thing large. If you would have the fauce vtry 

;rich, boil half an ounce of truffles and morels in half a pint of 

'- good gravy, till they are very tender, and add a gill of pickled « 

niufhrooms, but frefh ones are beft ; mix all together with the 

gravy of the meat, and pour it over your beef« You muft mind 

; « and beat all your fpices very fine; and if you have notenough^ 

mix fome more, according to the bignefb of your beeC* 

I ^; ' Beef olives^ 

TAKE a rump of beef, cut it into (leaks half a quarter longt 

. ; about an inch thick, let them be fquare ; lay on fome good force- 

j • meat made with*veal, roll them, tie them once round with a 

j hard knot, dip them In egg, crumbs of bread, and grated nutmegs ' 

--■ and a little pepper and Talt^ The beft way is to roaft them, or 

fry them brown in freOi butter, lay them every one on a bay« . 

. jeaf, and cover them every one with a pii-ce of bacon toafted, 

have fgme good gravy, a few truffles and morels, and mu(h» 

rooms I boil all together, poiir into che difli, and fend it to table* 

! * Veal olives. 

THEY are good done the fame way, only roll them narrow ., 
at one end and broad at the other. Fry them of a fine brown* 
Onut the bay leaf, but lay little bits of bacon about two inches 
lung on them. The fame fauce. Garniih with lemon. 

I • ^ BeefcoUofs. 

CUT them into thin pieces about two inches long, beat theoi 
with the back of a knife very well, grate fome nutmeg, flour 
rhem a little, lay them in aflew*pan, put in as much water as 
you think will do for fauce, half an onion cut fmall, a little 
piece of lemon-peel cut fmall, a bundle of fweet-herbs, a little « * 
p*pper and falt> a piece of butter rolled in a little flour* Set 
1 D 3 thcni 


. I 

38 / fk^ Art 0f Ookfiy^ 

. them on zRqw fire: when (hey begin to Cmmer, fUrthemjnow 
anci then ) when they begin to be hot, t$n minutes will do tbeaiy. 
but take care they do not boil. Take out the fw^etrherbs^ pour 
it into the difli, ahfl fepd it to table, 

Note, You may do the iniide of a ftrloin of beef in the fanie 
;] . maqner, the day after it is roaftcd, only do iiot beat themi b^t 

* . cut them thin. • 

N* B« You may do this difli between two pewter di(hes, hang 
tbem between two chairs, take fix (heets of white brown paper^ 
tear them into ilips^ and burn them under the dilh one piece at 
a time. - ^ ' 

•;|; • ^ To ficw hecf-Jleaks. ^ * 

i ' TAtCE rump (leaks, pepper and fait them. lay them in ^ I 

V ' fiew-pan, pour in half a pint of water, a blade or two of mace, 

4 . two or three clovesy a little bundle of fweet-herbs, an ancho* 

>| ' . . vy, a piece of butter rolled in flour, a glafs of white wine,. 
) / and an onion ; cover them clofe, and let them flew (bftly till 
I they are tender, then take oqt the fteaks, flour thepi, fry them 

ip ^^^^ butter^ and. pour away all tl^e fat, ftrain thefauce they. ' 
j * were ftewed in, and pour into the pan : tofs it all up together 

:T| till the fauce is (]uite hot and thick. If you add a quarter of a 

^li, pint of oyfters, it will make it the better. Lay the ftcaks into 

the di(h, and pour the fauce over thein, Garnifh with any. 

pickle you like, ' • . . . 

,.\'-" ' •• " ^ • * • ■ • •■ ■ : 

To fry beef fteah^ 

. ^ TAKE runnp fteaks, beat them very well with a roller, fry 
tbem in half a piiit of ale that is not bitter, and whilft they are 
*' . frying cut a large onion fmall, a very little thyme, fome par- 
i|ey ihrcd fipall^ fonie grated nutmeg, and a little pepper and! 
: fait; rqll all together in a piece of butter, and then in a little 
• ^our, piit this into the Jdevv-pan, and {hake all together. When 
.1 - . the fteaksare tender, and the fauce of a fine thick^cfs, difli 

'.! . '" :U"p* V- ' ' "■.■■*'..;■* ■••"'■■ 

I > jffeccndwaytofryheefjleah. ' 

I CUT the lean by itfelf, and beat them well with the back of 

■ ■^ a knife, fry them in juft as much butter as will moiften the 

^ •pan, pour out the gravy as it runs out of the n\eat, turn thcnV 

:] '■ ' • .; . • ^^ ! • • •: .• : . • '" often; 

ofcen, do tVeih over a gentle fire» then fry the fat by itfelf and 
lay upon the meat» and put to the gravy a glafs or red wine^ . 
half an anchovvt a little nutmeg, a little beaten pepper, and a . 
ihalot cut fmalf ; give it two or three little boils, feafon it with * 
fait to your palate, pour it over the (leaks, and fend them to 
table. .•...-. ^. ■ .' ■ ■ 

I - . ■ ' ■ .■•■•". 

r Another way to do lief Jieaks. 

CUT your fteaks, half broil them, then lay them In a ftew* 

pan, feafon them with pepper and fait, juft cover them Wi;l| 

gravy and a piece of butter rolled in flour. Let them Aew for 

half an hour, beat up the yolks of two c^ggs, ilir all together for ^ 

• |wo or three minutes, and then ferve it up. •• 

\ A pretty ftde'dijb of beef . 

j ROAST a tender piece of beef, lay fat bacon all over it, and : 

roll it in paper, bade ^t, and when it is roafted cut about two 

^ pounds in thin flices, lay them in a ftew-pan, and take fix large 
cucumbers, peel them, and chop them (mall, lay over them a 
- little pepper and fait, ftew them in butter for about ten minutes, 
then drain out the butter, and (hake fome flour over them ; tpf» ' 

I them up, pour in half a pint of gravy, let them ftew t^U they ' 

'"' are thick, and difh them up. 

1 -. ' * •-: 

To drefs a fllet of beef. ^ ; ^ ; . 

» IT is the infide of a firloin. You muft carefully cut it all out 

I from the bone, grate fome nutmeg pver it, a few crumbs of 
I' bread, a little pepper and fait, a little lemon-peel, a little thyme, \ 
r^ fome parfley fhred fmall, and roll it up tight ; tic it wijh a pack- 
^:'' thread, roail it, put a quart of milk and a quarter of a pound of . 
I'J butter into .the dripping-pan, and bade it; when it is eno6gh; 
^i; take itVi:( untie it, leave a little (kewer in it to hold it together, 
^-v . have aliitlc good gravy in the difh, jind feme fweet.fauce in a 
^••'4/rMp. Ydu may bafte it with red wine and buiter, if you like it 
^ - ^^.bctterj Of it wjll (lo very well with butter only. 

• Beef fteakf rolled. » 

TAKE three or four beef (leaks, flat them with a cletver,. 
and make a force-meat thus ; take a pound of veal beat fine in a 
mortar, the flefh of a large fowl thus cut fmall, half a pound of 
cp!d ham chqnped fmall, the ki<!ney-fitof a loin of veal chopped 

jhtr*-'iii-iriniii'riii i 

j 40 : :^he^^^^ ' . 

^ fmalU t fvifee^bread cvl% in little pieces, an ounce of truffles anidi 
^i morels £rft dewed an^ then cut fmalU fome parfley, the yolks of 

I • *ifour eggs, a nutmCg grated, a very little thyme, a little lemon- 

] , ' petl cut line, a little pepper and fait, and half a pint of crcani : 
I ]nt\}L all together, lay it on your (leaks, roll them up firm, of a 

\ ^ good fize, and put a little (kewer into th'cni, put them itito tl\e 
I ficw-pan, and fry them of a nice brown ; then pour, all the fat 

1 quite out, and put in a pint of good fried gravy (as in page 19} 

. put one fpoonful of catchup, two fpoonfuls of red wine, a fev/ 
snuflirooms, and lee thern Hew for a quarter of an hour. Talce 
vp the (leaks, ctit thern in two, lay the cut fide uppcrmoil, and 
.. pour the fauce over it, Garniifli with lemon. 
, Note, Before you put the force- meat iuto the beef, you arc 
*to fiir it all toi^tther oyer ai flow fire for ci^ht or ten minut^^« 


- Tojlew a rump of beef. 

HAVING boiled it till it ij» little more than half eiiough, take' 
it up, and peel otF the (kin : take fait, pepper, beaten niaccj^ 

. grated nutmeg, a handful of parlley, a little thynic, winter* 

. I'avory, fwcet- marjoram, all chopped fiac and mixed, and ftuflF 

y\ ; them in great holes in the fat and leaii^ the re(l fpread ^ve;' it, 

j ' with the yolks of two cgj^s ; favc the gravy that runs out, put to 

1 ' ' it a pint of claret, and put the meat in a deep pan, pour th;j 

;{ liqurr in, cover it clofe, and Itt ii bake two hours,. then put \\ 

I into the difh, pour tb^ (iquor over h, and fend it to table. 

I \Another way tojicw a rump of beef 

I ^ YOU muft cut the meat ofF the bone, lay it in your (le^y.pan^ 

i cover it with water, put in a fpoonful of whole pepper, two 

r • cnion?, a bundle of fweet herbs, fome fult, and a pint of .ltd 

i; ivinej cover it clofe, fct it over a ftovc or flow fire for four 

^ hours, (baking it fometimes, and turning it four or five times; 

r '' make gravy as for foup, put \\\ three qu^rrts, keep it llirring till 

I ' dinner is ready : take ten oi* twelve turnips, cut (hem into flices 

:\ . the broad way, then cut them into four, flour ihirii, and fry them 

I brown in beef dripping. Ue fure to let your drip^iiig boil bcfoie 

I . you put them in ; then drain them well from the fat, lay the 

I . beef in your roup-di(h, toad a little bread very nice and brown, 

] cut in three corner dice, la/ them into the d (Ji* and the turnips 

i likewife ; drain in the gravy, and fend it to table. If you have 

'/, the convenience of a ftovc, put the difli over it for five or fix 

j . . binutes \ it gives the liquor a fine flavour of the turnips, 

\ . ^ ' inakc4 

, t/iade Plain and Eajjf. . 41 

jnikes the l»re>d cat better^ and is a great addhioiu Seafoa it 

with fait to your palate. 

• -* "•'.' ■'.*• 

.' Portugal beef. 

. TAKE a rump of beef, cut it off the bone, cut It acrofs, flour 
it, fry the thin part brown in butter, the thick end ftuff with 
fuet, boiled chefnuts, an anchovy, an onion, and a little pep* ^ 
per. Stew it in a pan of ftrong broth, and when it is tender^ 
lay both the fried and ftewed together in your difh, cut the fried . 
in two and lay on each fide of the ftewed, ftrain the gravy it was.: 
ilcwed in, put to it fome pickled gcrkihs chopped, and boiled . 
chefnuts, thicken it with a piece of burnt butter, give it two or 
three boils up, feafon it with fait to your palate, and pour it over » 
,thc beef. Uarnilh with lemon* 

^ofttso a rump of beefy or the brifctdt^ the French way. ' 

TAKE a rump of beef, put it into a little pot that will hold 
it, cover it with water, put on the cover, let it (lew an houri , 
but if the brifcuit, two hours. Skim it clean, then flaih the ' 
', ' meat with a knife to let out the gravy, put in a little beaten pep- 
\y per, fome fait, four cloves, with two or three large blades of 
mace beat^fine, fix onions diced, and half a pint of red wine ; 
\ pover it clofe, let it (lew an hour, then put in two fpoonfuls 
] , ofcapersoraflertium-buds pickled, or broom-buds, chop them; « 
\ two fpoonfuls of vinegar, and two of verjuice ; boil fix cabbage - 
I lettuces in water, then put them in a pot, put in a pint of 

good gravy, let all flew together for half an hour, lliim all the : 
} fat off, lay the n^eat into the difh, and pour the reft over it, 
; have ready fome pieces of bread cut three corner ways, and fried 
crifp, ftick them about the meat, and garnifli them. When yoa 
: ^put in the cabbage, put with it a good piece of butter rolled 
V ^inflour^ 

I ^0 Jiew beef gobbets. 

I GET any piece of beef, except the leg, cut it in pieces about 

the bignefs of a pullet*s egg, put them in a ftew-pan, cover them 
with water, let them ftew, (kim them clean, and when they 
have ftcwcd an hour, take mace, cloves, and whole pepper tied 
in a muflin rag loofe, fome celery cut fmall, put them into the 
pan with fome fait, turnips and carrots, pared and cut in (Iices»' 
a little par/ley, a bundle of fwcct-hcrbs, and a large cruft of^ 


4* V * ^ ^^be 4rt of Cookery^ 

hTt%i. Yoa may put in an ounce of barley or rice^ if you Iik^ 
It Cover itclofe, and let it flew till it is tender, take out the 
herb^^ fpices, and bread/and have ready fried a Frencb.roU cut 
yofour* DHh up all togetheri and fend it CO table. ' ' • 

*, V Beef royal. *'^'S^' ■: 

. TAKE a firloin of beef, or a large rump, bone it and beat 
it very well, then lard it with bacon, feafon it all over wittifalt, 
pepper» mace, cloves, and nutmeg, all beat fine, fomevlemon* 
pctl cut imall, and fome fweec-herhs; in the mean time ^falce 
g ftrong broth of the bones, take a piece of butter with a IJrtlc 
flour. Drown it, put in the beef| keep it turning often till !t Is 

• brov h, then ftrain the broth, put all together into a pot, put in < 
^ bay- leaf, a few truffles, and fome ox palates cut fmall ; cover 

it dofe, and let it flew till it is tender, take out the beef, ifkim 
off all th9 fat, pour in a pint of claret, fome fried oyflers, an 
anchovy, and fome gerkins flired fmall; boil all together, put 

• in the beef to warm, thicken your fauce with a piece of butter 
jrollcd in flour, or mu(broom powder, or burnt butter. Lay your 
meat in the diih, pour the fauce over it, and fend it to table. 
This may be eat either hot or cold, 

4 tongue and udder forced. 

FIRST parboil your tongue and udder, blanch the tongue apd 
ilick it with cloves ; as for the udder, you muft carefully raife it, 
and fill it with force-meat made with veal : firfl wafli the infidc 
y^ith the yolk of an egg, then put in the force-meat, tie the ends 
clofe and fpit them, roaft them, and bafte them with butter when 
enough, have good gravy in the difh, and fweet fauce in a ciipt 

Note, For variety you may lard the udder. 

To frkafey neats tongues. 
TAKE ncjats tongues, boil them tender, peel them, cut theiri ■ 
Into thin flice^, and fry them in frcQi butter j then pour out the 
putter, piit in as much gravy as you fhall want for fauce, a bun-* 
die of fweet herbs, a p onion, fome pepper and fait, and a blade 
or two of (pace ; fimmcr all together half an hour, then take out 
your tongue, ftrain the gravy, put it with the tongue in the 
ilew-pan a^ain, beat up the yolks of two eggs with, a glafs of 
yrhhe wine, a little grated nutmeg, a piece of butter as big as a 
walnut rolled in flour, fliakc all tojjethcr for four or five ipinutes^ 
» di(h it up, and fend it to ta^lp. 

fnade Plfiitt (ntd Ea£i, , . 43 



' ^0 foYU a mgut. y • - 
BOIL if till it it tender j let-it ftand till it is coM, then cut i 

hole at the root end of it, take o\it fome of the meat» chop it \ 

with^ as much beef fuet, a few pippins, fome pepper and falt» '. ^ 

9 little mace beat) fome nutmeg, a few fvveet herbs,* and the .' 

yolks of two eggs ; chop it all together, ftufFit, cover the end . | 

with a veal caul or buttered paper, roaft it, bade it with buttrry . f 

^nd di(h it up. Have for fauce good, gravy, a little melted but- . . 1 

ter, the juice of an orangb or lemon, and fomegrated nutmeg} ' | 

^oil it up, and pour it into the dilh»v , ; i; ; 1 

^oJiewneatsUpgues whole. j. .'I 

TAKE two tongues, let them ftew In water juft to cover them^ ; 
for two hbiirs, then peel them, put them in again with a pint ^ 

of ftrong gravy, half a pint of white wine, a bundle of fweet<» i ■ \ 
herbs, a little pepper and (alt, Ibme mace, cloves, and whole * 
pepper tied in a muflin^rag, a fpoonful of Papers chopped, tur« • . 
nips and carrots fliced, and a piece of butter rolled in flour i let : \ 
all ftew together very foftly over a flow fire for two hours, then ^^ j • 
takeout the (pice and (wcet-herbs, antficnd it to table. You • : ' \ 
may leave out the turnips and carrots, or boil them by thcm^ : . , 
(elves, and lay them in a di{h, juft as you like. 

^ofricafey ox palates. . ::^^ 

AFTER boiling your palates vtxy tender, (which you mull, 
do by fetting them on in cold water/ and letting them do foftly) 
then blanch them and fcrape them clean ; take mace, nutmeg; 
cloves, and pepper beat fine, rub them all over with thofe, an4 / • 
with crumbs of bread; have ready fome butter in a ftew-pan, * / 
and when k is hot put in th; piala^es^ fry them brown on both' / ' 
fides, then pour out the fat, and put to them fome mutton pc V^ 
beef gravy, enough for fauce, Sin anchovy, a little nutmeg, a ^ 
little piece of butter rolled in flour, and the juice of a lemon : 
let it fimmer all together for a quarter of an hour, di/h it up, 
and garnifli with lemon. * ' / 

To roaj^ ov palates. . " ' 

HAVING boiled your palates tender, blancK them, cut them 
into flices about two inches long, lard half with bacon, theii 
have ready two or three pigeons and two or three chicken* - . 
• peepers, draw them, trufs them, and fill them with force-meat;' • . 
let half of them be nicely larded, fpit them on a bird-fpit: fpi^ 

■ • theai -J. 

' • 144 . "The Art of CooJcery^ 

i . them thus: a bird, a palate, afage^jeaf, and a piece of bacon f 

I • and To on, a bird, a. palate, a fage-leaf, and a piece of bacon* 

; 'Take cocks-combs and lambs-flones, parboiled and blanched, 

; lard them with little bits of bacon, large oyfters parboiled, and 

] - each one larded with one piece of bacon, put thefe on a flcewer 

I • Vfiih a little piece of bacon and a fajje-lcaf between ihcm, lie 

I them on to a fpit and roaftthem, then beat up the yo^ks of three 

■*'■■ ^Si»^» ioxtit nutmeg, a little fait and crumbs of bread ; bafte 

\ them with thefe all the time they arc a-roafltag, and have ready 
1 * . two fwcetbreads each cut in two, fome ariichoke-boctoms.cuc 

I • , into four and fried, and then rub the difli with flialots : lay the 

I birds in the middle, piled upon one another, and Isjy the other 

i \ things all feparate by iKcmfelves round about in the difh. Have 

1 . xeady for fauce a pint of good gravy, a quarter of a pine of red 

\ .wine, an anchovy, the oyfler liquor, a piece of buttir rolled in 

\ fiour ; boil all (hefe together and pour into the difli, with a little 

i Juice cf lemon* Garnifli your difli wiih lemon, 

I , : To drefs a leg of muttcn a la rcyale. 

I - HAVING taken ofFall the fat, flcin, and fljaf.k-bone, Jarc| 

/i 3t with bacon, feafon it with pepper and fait, ai:d a loun'd piece 

j of about three or four pounds of beef or leg of veal, lard it^ 

1 . have ready fome hog's lard boiling, flour your meat, and give it 
t ■ a colour in the lard, then take the meat out and put it into a 

f . * pot, with a bundle of fweec herbs, fome parfley, an onion (luck 

I i with doves, two or three blades of mace, feme whole pepper, 
' f • and three quarts of water ; cover it clofe, and let it boil yerjr 

ji* fcftly for two hours, mean while get-ready a fweetbread fplitj - 

i : ^ cut into four, and broiled, a few truffles and morels flewed in a 
X quarter of a pint of ftrong gravy, a glafs of red wine, a fev^- 

j inuflirobms, two fpoonfu's of catchup, and foipe afparagus-tops ; 

. boil all thefe together, then lay the mutton in the middle of the 
di(h, cue the beef or veal intoilices, make a lim round your 
mutton with the flices, and pour the ragoo over it \ when y«>u 
have taken the meat out of the pot, iliim z\\ the fat off the 
jrravy ; drain it, and add as much to the other as will fill the 
di(b« Garnifh with lemon. 

jileg of mutton a la bcutgout* , 

LET It hang a fortnight in an airy place, then have ready 
feme cloves of garlic, and ftufF it all over, rub it with pepper 
«nd fait ; roaft it, have ready fome good gravy and red wine \a 
the dilb, and fend it to table. 

. ; '• • *..••.'. "';*■• • . •• ' ■ /•. -. • ■^■.' • ■, . ■ . • \ 

j ,i ' . ^ ^or^afi ajeg'of muttcn "sjith oyfiers. \ U ; • \ 

'■ - TAKE a icg aboMt two or three days killed, ftuff it all over. ^ J 

with oyftcrs, and road it, Garni& with horre*raddi{h« . * * 

1; \ ': 7(9 roaji a leg of mutton web cockles. r 

STUFF it all over with cockles, and roaft it. Garni(h 
.\ with horfc-raddifli. : ; " ; 

I A Jboulder of mutton in epigram. 

ROAST it almoft enough, then very carefully take oflF the. 
; fl^in about the thicknefs of acre wn -piece, and the fliank*bone 
*/ with it at the end ; then feafon that fkin and (hank-bune with • ' 
^ prppcr and fait, a little Icmon-peel cut fmall, and a few JTweet* r 
} herbs and crumbs of bread, then lay this on the gridiron, and* 
let it be r.f a fine brown ; in the mean time take the reft of the 
meat and cut it like a ha(li about the bignefs of a {hilling; favc 
1 the gravy and put to it, with a few fpoonfuls of ftrortg gravjr,: 
\ half an onion cut fine, a little nutmeg, a little pepper and fafr» • 
; a little bundle of fwcct-hcrbs, fome gcrkins cut very fmall, a 
few muflirooms, two or three trufilcs cut fmall, tv/o fpoonfuls of 
' wine, cither red or white, and thiow a little flour over the meat: 
j let all thcfe ftcw together very foftly for five or fix minutes, but 

. be fure it do not boil ; lake out the fweet-herbs, and put the . • 
\t: hafh into the difl), lay the broiled upon it, and fend it t(S ' 
^ table.- 

{ A bcrrico of mutton. ; 

\ TAKE a neck or loin of mutton, cut it into fix pieces, fiour 1 

it,. and fry it brown on both fides in the flew-pan, then pour ^ 
^ out all the fat; put in fome turnips and carrots cut like dice, 
; two dozen of chefnuts blanched, two or three lettuces cut fmalU . 
fix little round onions, a bun Me of fweet-herbs, fome pepper and 
fu!t, and two or three blades of mace ; cov^r it clofe, and let 
it flew for an hour, then take off the fat and di(h it up, 

j Tofrench a hind faMle of mutton. 

IT is the two rumps. Cut off the rump, and carefully lift 
up the flcin v/ith a knife : begin at the broad end, but be fure 
you do not crack it nor take it quite off: then take fome dices of ' 
ham or bacon chopped fine, a few truflflcs, (omc young onions, 
fwneparflcy, a little thyme, fwcet-nnrjoram, winter favoury, * 

i a little 

. i • • • - * . ■ ■ " 



i ■ 



46 ihe Art of Cookerf^^ 

B little Iemon-peel> ;ill chopped fine» a little irace and two or 
three cloves beat fine, half a nutmeg, and a little pepper and 
fait \ mix all together, and throw over the meat where you toolc 
ofFthe flcin, then lay on the flcin again, and faden it with two 
line (kewers at each fide, and roll it in well buctered paper. It 
will take three hours doing : then take off the paper, bafte the 
meat, drew it all over with crumbs of bread, and when it is of 
% fine brown take it up. For fauce take fix large fhalots, cut 
theci very fine, put them into a faucepan with two fpoonfuls of 
vinegar, and two of white wine ; boil them for a minute or two, 
pour it into the difh, and garnifli with hoife raddiih. 

Y , Jihother French way y called St. Mi7iehout. 

*i ^ TAKE the hind faddle of mutton, take ofFthc (kin, lard it 

j! vith bacon, feafon it with pepper, fait, mace, cloves beat, and 

I' ). nutmeg, fweet-herbs, young onions, and parfley, all chopped ' 

i! : fine; take a large oval or a large gravy-pan, lay layers of 

^; *• bacon, and then layers of beef all over the bottom, lay in the. 

I! mutton, then lay layers of bacon on the mutton, and then a 

\\ ... layer of beef, put in a pint of wine, and as much good gravy 

j as will ftcw it, put in a bay-leaf, and two or three fhalots, 

j . cover it dofe, put fire over and under it, if you have a clofc 

V p&n, and let it {land ficwing for two hours; when done, take 
j ' ' ' it out, f^rcw crumbs of bread all over it, and put it into the 
I '* ©yen to brown, flrain the gravy it was flcwed in, and boil It 

. . till there is juft enough for fauce, lay the mutton into a difh, 
il pour the fauce in, and fcrve it up. * You muft brown it before 

I a tire, if you have not an oven. 

i; . . -' , ' 

jj / • '■ Cutlets a la Main tenon. A very good dijb. 
• ?.."■."' ' •• • 

i . CUT your cutlets handfomely, beat them thin with your 

: • cleaver, (eafon them with pepper and fair, make a force-meat.. 

!, . with veal, beef, fuet, fpice and fweet-herbs« rolled in yolks of 
^ ^ *go^> '^'^ force-meat round each cutlet, within two inches of ^ 
\\ ,thc top of the bone, then have as many half (hccts of white 

* paper as cutlets, roll each cutlet in a piece of paper, firft but* 
I tering the paper well on the innde,dip the cutlets in mehcd but* 

ji . ter and then in crumbs of bread, lay each cutlet on half a (hect of 

i: • . paper crofs the middle of it, leaving about an inch or.thc bone 
out, then clofc the two ends of your paper as you do a turnover 
tf^tt and cut off the paper that is top much ; broil your muttoa 
cutlets half an hour, your vcal cutlets three quarters of an 
\ . • V- Iwur, 

\ ^ maJi PUin and EaJSti 47 / j 

' bour» and Aen take the paper ofF and lay them round in th^ { 

diibf with the bone outwards^ Let your £iacc be good gravy I 

tbickcncd, and ferve it upf . • , 

f .. - -- ' To make a mutton hafi. 

CUT your mutton in little bits as thin as you can, ftrew mi | 

little flour over it, have ready fome gravy (enough for faiice). ^ j 
wherein fivcct-herbs, onion, pepper and fait, have been boiled;. ' 1 
■■ ilrain it, put in your meat, with a little piece of butter rolled ia ' 
; flour, and a little fait, a (halot cut fine, a few capers and geN 

kins chopped fine, and a blade of mate: tofs all together for a * , ' 
" minute or two, have ready fome bread toafted and cut into thin 
; fippets, lay them round the difli, and pour in your hafli. Gar-» • 
nifli your di{h with pickles and horfe-raddiih. , • . 

Note, Some love a glafs oif red wine^ or walnut pickle« /^ 
j You may put juft what you will intoa haflu If the fippets are . 

' toiilcd it is better* 

i.- • . r . . •'. .. ;• -• • 




To drif$ pigs petty-tois. - 

PUT your petty- toes into a faucepan .with half a pint of : 
water, a blade of mace, a little whole pepper, a bundle of fwect*^ 
herbs, and an onion. Let them boil five minutes, then take- 
out the liver, lights, and heart, mince them very fine, grate a: 
little nutmeg over them, and fhake a little flour oii them ; let 
the feet do till they are tender, then take them out and ilraiitv 
the liquor, put all togethei^ with a little fait, and a piece.of but* 
ter as big as a walnut, fhake the faucepan often, let it fimmerr 
five or fix minutes, then cut fome toafied'fippets and lay round 
the di{h, lay the mince-meat and fauce in the middle, and the 
lictty-tocs fplit round it. You may add the juice of half a- 
lemon, or a very little vinegar, 

AJkcond way to roajl a leg of mutton with oyjiers. . 

STUFF a leg of mutton with mutton-fuct, fait, pepper^-.* 
iiuimeg, and the yolks of eggs ; then roaft it, flick it all over , 
with cloves, and when it is about half done,' cut ofF fome of the 
under-fide of the flefby end in little bits, put thefe 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 wa{!ed,. > 
then put in a piece of butter rolled in flour, fhake all together^ : 
and when the mutton is enough takeit up^ pour this fauce over. 

it, and fend it to table# r 

•• • • ' • . i- 

, ■ . . ...... ■■••-/••. 

4? .^ Tbe'jirt of Cookar^i 

• •: 31^ ^^tf^ ^ J^g of mutton to eatUki venljbn\ 
TAKE I bind-quartcr of mutton, and cut the leg iii the fliape 

' of a haunch of venifon, fave the blood of the (heep and deep 
it in for five or fix hours, then take it out and roll it in three •r 
four (hcets of white paper wel]«buttcred on the infide, tie it with 

. a packthread, and roaft it, hading it with good beef-dripping of 
' butter* It will take two hours at a good fire, for your mutton 
mud be fat and thick. About five or fix minutes before you 
take it up, take o(F the paper, bade it with a piece of butter, 
and fhake a little dour over it to make it have k fine froth, and 
then have a little good drawn gravy in a bafon, and fwect*fauc3' 
in another. Don't garnidi with any thing. 

To drefs mutton the Turhip zvay. 

FIRST cut your meat into thin dices, then wadi it in vinegar, 
and put it into a pot or faucepan that has a clofe cover to it, 
put in fome rice, whole pepper, and three or four whole onions; 
let all thefe dew together, dcimming it frequently; when it is 
enough, take out the onions, and feafon it with fait to your 
palate, lay the mutton in the did), and pour the rice and liquor 
over it. 

• Note, The neck or leg are the bed joints to drefs this way : 
Put in to a leg four quarts of water, and a quarter of a pound of 
rice ; to a neck two quarts of water, and two ourices of rice. 
To every pou/id of meat allow a quarter of ?n hour, being clofe 
covered. If you put in a blade or two of mace, and a bundle of 
fweet-hcrbs, it will be a great addition. When it is jud enough 

* put in a piece of butter, and take care the rice don*t burn to the 
^pot. In all thefe things you diould lay dccwersat the bottom of 
the pot to lay your meat on, that it may not dick. 

A JbotiJder of mutton "doitb a ragoo of turnips. 

TAKE a diouldcr of mutton, get the blade- bone taken out 
as neat as poflible, and in the place put a ragoo, done thus : take 
one or two fvveetbreads, fome cocks* combs, half an ounce of 
trudles, fome mudirooms, a blade or two of mace, a little I 
pepper and fait ; dew all thefe in a quarter of a pint of good gravy, 
. and thicken it with a piece of butter rolled in flour, or yolb , 

/of C8cs» which you pleafc : Ice it be cold before yoa put it in»^*^ 
and fill lip the place whcrre you took the bone out jud in the! 

, formit was before, and le^.v it up tight : take a large deep dcvv- 
pan, or one of the round deep copper pans with two handles, lay 

: mdie Plain end Ed^: ^jjl 

at the bottom thin flices of bacon, then dices of veal, i bundlo V 
', ^\^isiity^t\iymt^ and fweetherbs, fomc whole pepper, a blade .' 
: or two of mace, three or four cloves, a large onion, and pot ia 
' juftthin gravy enough to coverthe meat; cover it clofe, and let ^. 
! it (lew two hours, then take eight or ten turnips, pare them^ • 
'I 2nd cut them into what (}\ape you plcafe, put them into boiling 

water, and let them be jull enough, throw them into a fieve to 
! drain over the hot water, that they may keep warm, then take 

- up the mutton, drain it from the fat, lay it in a diih, and keep 

• it hot covered ; ftrain the gravy it was ftewed in, and take oS ! '. . 

all the fat, i^ut in a little fait, a glafs of red wine, two fpoonfuls \ 

j of catchup, and a piece of butter rolled in flour, boil together 

^ till there is juft enough for fauce, then put in the turnips, give . 

] them a boil up, pour them over the meat, and fend it to table. . 

' You may fry the turnips of a light brown, and tofs them up ':■■■- 

1 with the fauce ; but that is according to your palate. * . !; 

I Note, For a change you may leave out the turnips, and add a • \ 

\ bunch of celery cut and waflieJ clean, and ftewed in a very little . \ j| 

] water, till it is quite tender, and the water almoft boiled away» | 

i Pour the gravy, as before dircded, into it, and boil it up till the * i 

^ fauce is good : or you may leave both thefe out, and add truffles^ | 

\ morels, frelh and pickled mufhrooms, and artichoke-bottoms* . \ 
N. 6. A (boulder of veal without the knuckle, firft fried, ; ' j 

- and then done juft ^s the mutton, eats very well. Don*t gar« j 
] aifli your mutton, but garnifh your veal with lemon, . j 

J- . • • : ' ' . • •...•,-. i 

I 1^0 Jiuff a leg or JbouUer of mutton. 

\ TAKE a little grated bread, fome becffuet, the yolks of ' ! 
! hard eggs,, three anchovies, a bit of onion, fome pepper and • 
: fait, a little thyme and winter favoury, twelve oyfters, and fome 

nutmeg grated; mix all thefe together, (bred them very fine, 
j work them up with raw eggs like a pafte, (lufF your muttoa 
I under the (kin in the thickeft place, or where you pleafe, and .1 

< • loaft it: for (iiuce, take fome of the oyder liquor, fome claret, .^ * 
\ one anchovy, a little nutmeg, a bit of an onion, and a few oy- . 

fters ; ftew all thefe together, then take out your onion, pouf 

fauce under your mutton, and fend it to table. Garnifh wltb > ' 


j , Sheeps rumps with rice. ^ ; 

TAKE fix rumps, put them into a (lew* pan with fome mut- . 
; ton gravy, enough to fill it, flew them about half an hour, take 
them up and let them (land to cool, then put into the liquor* . 

£ a quarter 

^ I 



50. .^" tbfArtQf'CQohry^\ 

1 1 a^qMnter of a ()Ound of rice, an onion ftuck with cloves; ahd a 

U blade or two of mace ; let it boil till the ri^e is as thick as a 

\\ puddingt but take care it don*t flick to the bottom, which you 

\\ , muft do by ftirring it often : in the mean time take a clean flciv* 

i i / pan, put a piece of butter into it ; dip your rumps in the yolks 

1^1 of eggs beat, and then in crumbs of bread with a little nutmeg, 

\{ iemgn- peel, and a very little thyme in it, fry them in the butter 

If . of a fine brown, then take them out, lay them in a di(h to drain, 

\ pour out all the fat, and tofs the rice into that pan } ftir it all 

\\ together for 9 minute or two, then lay the rice into the difb, 

\\ }ay the rumps all round upon the rice, have ready four <egg» 

''\ boiled hard,, cut them into quarters, lay them round the di(h 
with fried parfley between them, and fend ic to table. ... 

U r . ^0 nmke lavrb and rice. 

TAKE a neck and loin of lanib, half roaft if, take it up, 
cut it into fteaks, then take half a pourid of rice, put it into a 
quart of good gravy, with two or three blades of mace, and a 
little nutmenr. po it over a ftrve or flow fire till the rice be- 
^ gins to be thick; then take it off, ftir in a pound of butter, and 
. - when that is quite melted ftir in the yolks of fix eggs,"firft beat 5 
then take a difh and butter it all over, take the fteaks and put 
ft little pepper and fait over them, dip them in a little melted 
butter^ lay them into the difh, pour the gravy which comes out 
of them over them, and then the rice \ beat the yolks of three 
eggs and pour all over, C<^nd it to the oven, and bake it better 
than half an hour, V 

" ' . ; ' Baked mutton chops. 

TAKE a loin' or neck of mutton, cut it into fteaks, put 
r Iprne pepper and fait over it, butter your difli and lay in your 
fteaks ; then take a quart of milk, uk eggs beat up fine, and 
four fpoonfuls of flour ; beat your flour and eggs in a little milk 
firft, and then put the reft to it, put in a little beaten ginger, 
and a little' fait/ Pour this over the fteaks, and lend it to the 
oven I an hour and an half will bake it. 

A forced kg of Iamb* 

TAKE a large leg of lamb, cut a long flit on the back fide, 

*'. ' but take great care you don*t deface the other fide y then, chop 

the meat fmall. with marrow, half a pound of bccf-fuct, fome 

cyfters, an anchovy unwaftied, an onion, fome fwect- herbs, a 

, little Icmcn petl, and. fome beaten mace and nutmeg; beat all 

. - ihefe 

ihaic Plain and Ma^. '51 

^ iliefe togetWinamorurt ftufFit upin thcfbapeitwsisWor^^ 

^ U^ it up» and rub It over with the yolks of eggs beaten, fpit 1% 

' £)ur it all over, lay it to the fire, and baftc it with butter. An . 

I Tiour will roaft it; You may bake it, if you plcafc, but then 

! .vou muft butter the difh, and lay the butter over it : cut the loiii 

■ into ftcaks, fcafon them with pepper^ fait, and* nutmeg, lemon- 

* peel cut fine, and a few fwcet-herbs ; fry them in frelh- butter of 
\ afinebrown, then pour out all the butter,* put in a quarter of t 

pint of white wine, (hake it about, and put in half a pint of . ' 
^ fliong gravy, wherein good fpice has been boiled, a quarter of a 
' pint of oyfters and the liquor, fomc mufhrooms and a fpoonful 
*. of the pickle, a piece of butter rolled in flour, and* the yolk oJF , 

• an egg beat.j ftir all thefe together till it Ts thick, then lay your 
'. leg of lamb in the difli, and the loin round it | pour the kluc« 
^ over it, and garnifli with IcmoHt 


^pfry a kin ofjamh.- • . 

CUT the loin into thia {leaks, put a very little peppef ztii 

\iiilt, and a little nutmeg on them, and fry them in frcQi butter f 

..when enough, take out the flcaks, lay them in a difh before 

the fire to keep hot, then pour out the butter, (hake a little 

' flour over the bottom of the pan, pcur in a quarter of 1 pint of 

. boiling water, and put in a piece of butter ; fhake all together^ 

^ give it a boil or two up, pour it over the fteaks, and fend ic td 

: sable,- ; . , • ' 

Note, You may do mutton the fame way, arid add two fpoo&^ 

'fuls of walnut- pickle* - 

* • , • ■ ' ' .■'•'■« 

Jnotber way of frying a necltcr kin bflamh 

CUTii into thin flcaks, beat them with a rolling pin, tif 
them ia half a pint of ale, feafon them with a little fair, and 
cover ibem clofe; when enough, take them out of the pan, la/, 
them in a plate before the fire to keep hot, and pour ail out of, 
the pan into a bafon ; then put in half a pint of white wine, a 
few capers, the yolks of two eggs bent, with a liti!e nutmeg and 
a little fait ; add to this the liquor they were fritd in^ and keep 

' fiirfiog it one way all the time till it is ihick^ then put in the 
lamb, keep {baking the pan for a minute or two, lay the flcaks 
juto tisc di(h, pour the fauce over them, and have fomc pirfley 

; in a plate before the fire acrifping, Garnifli your difli- with 
<hM aiftJ lemon. 

.^ ! 

ti '.• ' ' ' fi 

]' 5» '. miff 4ri of Cockery, 

;j . * : ■ Tomake aragoooflaml. 

!l TAKE a forc-quartcr of lamb, cut the knuckfc-bone off; 

) ^ * lard it with little thin bits of bacon, flour it, fry it of a fine 

\\ brown, and then put it into an earthen pot or flew-pan ; put to 

'\ \ it a quart of .broth or good gravy, a buttdle of herbs, a little 

II • • mace, two or three cloves, and a little whole pepper i cover it 

i^ cIofe>and let it flew pretty faft for half an hour, pour the liquor 

4 all our^ drain it, keep the Iamb hot in the pot till the fauce is 

U • ready. Takchalf a pint of oyftcrs, flour them, fry them brown, 

;| ' • drain out all the fat clean that you fried them in, flcim all. the 

j * hi ofFthe gravy, then pour it into the oyftcrs, put \n an an- 

I ■ ' chovy, arid two fpoonfuls of cither red or white wine ; boil A\ 
together, till there is juft enough for fauce, add fome freOi 

;| muOirooms (if you can get them) and fome pickled ones, with a 

iij > fpoonful of the pickle, or the juice of half a lemon. Lay your 

>; . lamb in the difh, and pour the fauce over it. Garnifii'wiih 

-i-- lemon. 

;^ .. ^ofiew alamVs^ or calfs head. 

ii FliRST wafh it, and pick it very clean, lay it in water for 

i i ' an hour, taka out the brains, and with a fliarp penknife carefully 

1 ' take out the bones and the tongue, but be careful you do. not 

y> break the meat } then take out the two eye$, and take two pounds 

of veal and two pounds of bceriuct, a very little thyme, a 
'■'. V £^^^ Y^ta^ of lemon-peel mincefl^ a nutmeg grated, and two 

^^^ "^ f anchovies : chop all very well together, grate two ftale rQlIs, 

i;j . • and mix all together with the yolks of four eggs : fave enough 
*i| of this meat to make about twenty balls, take half a pint of 

, - frefh muflirooms clean peeled and wafhed, the yolks of fix eggs 
> \ chopped, half a pint of oyfters clean wafhed, or pickled cockles; 

j ' mix all thefe together, but firft ftew your oyftcrs, and put to \< 

\\ two quarts of gravy, with a blade or two of mace. It will be 

i ,, proper to tie the head with packthread, cover it clofe, and let 

\\ . it ftew two hours : in the mean time beat up the brains with 

fome lemon-peel cut fine, a little parfley chopped, half a nut- 
meg grated, and the yolk of an egg; have fome dripping boil- 
ing, fry half the brains in little cakes, and fry the balls, keep 
them both hot by the fire ; take half an ounce of trufilei arid 
morels, then ftrain the gravy the head was fte wed in,'put the truf* 
. ; . fles and morels to it with the liquor, and a few mufhrooms; boil 

: all together, then put in the reft of the brains that are not friei, 
• ftew them together for a minute oi: twOf pQur it OVCf the head, 
;-;■'...' - -• • ■ -ani 


inaii Plain and Eajjf. * 53 . ^ 

and lay the fried brains and balls round it. Garnlih with Iemon» 1 

Yott may fry about twelve oyfteri. ;.{ 

'"% . . , .■■ ■ ■:; •• . ..V ■.- ' -■■■::'■ ' ; ; \ 

I . To drefi veal a la Bur^oife. \ j 

CUT pretty thick flices of veal, lard them with bacon, and \ 

fcafonthcm with pepper, f;i1t, beaten mace, cloves, nutmeg, \ 

and chopped parfley, then take the ftew-pan and cover the bot- 
tom with ilices of fat bacon, lay the veal upon them, cover it^ 
. and fet it over a very flow fire for eight or ten minutes, juft to be 
'^ hot and no more, then briflc up your fire and brown your veal 
en both fides, then (hake fome fiour ovcr4t andbroyirn it; pour 
in a quart of good broth or gravy, cover it cloje, and let ic 
flew gently till it is enough ; when enough, take out the flice^ , 
•of bacon, and (kim all the fat off clean, and beat up the yolks , 
of three eggs with fome of the gravy ; mix all together, anJl 
keep it ftirring one way till it is i'mooth and thick,' then take it . 
' up, lay your meat in the dj(h, and pour the fauce over it. Gar* 
;ii(h with Icmom ; 

"« ■ . . • ■'. .• • 

f A dtfguipd lev of veal and hacon. 

\ LARD your veal all over with flips of bacon and a little \ 
femon-peel, and boil it with a picc*: of bacon : when enough, "; ; 

* take it up, cut the bacon into flices, and have ready fome dried 
' ;fjge and pepper rubbed fine, rub over the bacon, lay the veal 
*'|in ihc dilh and the bacon round it, ftrew it all over with fried 

'^f^arfley, and have green fauce in cups, made thus: take two 
a'handfuls of forrel, pound it in a mortar, and fqueeze out the 
>' jufce, put it into a fauce- pan with feme melted butter, a little . • 
\Tugar, and the juice of lemon. Or you may make it thus: beat 
^ f ivo handfuls of forrel in a mortar, with two pippins quartered^ 

fqueeze the juice out, with the juice of ai lemon or vinegar, and / 

/ii'eetcn it with fugar. . ' 

' jlpillaw of veal. ' 

TAKE a neck or brcafl of veal, half roaft it, then cut i< 
into fix pieces, fcafon it with pepper, fait, and nutmeg: take , 
1 pound of rice, put to it a quart of brotht fome mace, and k ,\ . 
utfe fait, do it over a ftove or very flow fire till it is thick, but , 
»u tcer thk bottom of the difh or pan you do it in : beat up the 
of Jcs of fix eggs and llir into it, then take a little round deep 
ifli, butter it, lay fome of the rice at the bottom, then ky the 

Tal <?n a round heap, and cover it all over v/iih rice, wafli * 

T* • • • » » 

E 3 jn;.-.^.v- 


54 tbi ^t pf Cookery^ 

it over with* the yolks of eggs, and bake it. an hour and a half 
then open the top and pour in a pint of rich good gravy. Gar* 
* \ nifli wich a Seville orange cut in quarters, and fend it to tabic 
hot. - '. .' 


YOU oiuft get a fillet of veal* cut out bf it five lean pieces 
as thick as your band, round them up a little, then lard them 
very thick on the round Tide with little narrow thin pieces o( 
bacoot and lard five fhecps tongues (being firft boiled and 
blanched) lard them here and (here with very little bits of lemon- 
peel) and make a well-feafoned force- meat of veal^ bacoii^ ba^ 
' bcefrfuety and an anchovy beat well \ make another tender 
• foice-meat of veal, beef-fuet, mufhrooms, fpinach, parflej, 
thyme, fweet- marjoram, winter favory, and green onions. 
Seafop with pepper^ (alt, and mace; beat it well, make a rounj 
ball of the other force-meat and ftufF in the middle of this, rol 
it up in a veal caul, and bake it; what is left, tie up like a Bo- 
logna (iaufage, and boil it, but firft rub the caul with the yol^: 
' of an egg; put the larded veal into a'ftew*pan with fooie goci 
gravy^ and when it is enough ikim off the fat, put in lonu 
truffles and morels, and fome muflirooms. Your force* nu2i 
|>eing baked enough, lay it in the middle, the veal round 
if I \ and ibe tongues fried, and laid between, the boiled cut \m 

' jlices, and fried, and throw all over. Pour on them the faucc 
You may add artichuke-tottpms, fweetbreads, and cocks-combs, 
|f you pleafc, Garuifh with lemon. 

' - Veal rolls. 

TAKE ten or twelve liule thin flices of veal, lay on chcm 

foipfs force-meat according to your fanc^,'roII them up, and tit 

. . • fhem juft acrofs the middle with coarfe thready put them on 

• Ti, bird-fpit, rub them over witk the yolks of eggs, flour thco, 

-• ' .. and bafie them wiih butter. Half an hour will do chent. 

^ay them into a dilh, and have ready fome good grav'y^ wiA 

* a few. truffles and morclsj and fome mufhrooms. Garnilh wis 

iemon. * 

«V-.» Jf**^ 



laadi Plain and Eajjfi !* / ^^ 

Olives, c/ veal the French way^ . 

• TAKE two pounds of' veal, fome marrowr, two anchovies; . 
the yolkg of two hard eggs, a few mu(hroomS| and fome oyftcrS; 
a little thyme, marioram, parfley, fpinach, lemon* peel, falc; 
pepper, nutmeg and mace, .finely bcaien ; take your veal caolj^ : 
Jay a layer of bacon and a layer of the ingredients, ro!l it in the 
veal cauli and cither roaft it or b;ike it. An hour will do either. 
When enough, cut it into dices,. Uy it into^our difli, and pour 
good gravy over it, Garnifh with lemon. . . 

Scotch Cfjllops a la Fran f oh. • , ? : 

TAKE a leg of veal, cut it very thin, lard it with bacon^ .. 
then take half a pint of ale boiling, and pour over it till the* 
blood is out, and then pour the ale iniu a bafonj take a few 
fweet> herbs chopped fmall, ftrew them over the veal and* fry it 
m butter, flour it a little till enough, then put it into a difh and '-. 
pour the butter away, toaft little thin pieces of bacon and la/ 
round, pour the ale into the (lew-pan with'two anchovies and % 
glafs of white wine, then beat up the yolks of two eggs and flir 
in, with a little nutmeg, fome pepper, and a piece of butter^ 
(hake all together till thick, and then pour it into the difh. 
Garnifli with lemon. ' , . '...;.», 

Tomale afavourydiJbofveaU _ 

. CUT large collops out of a Kg of veal, fprcad them abroad 
on a dreflcr, hack them with the back of a knife, and dip 
them in the yolks of eggs \ fcafon them with cloves, mace,inut- 
meg and pepper, beat fine ; make force-meat with fome of your 
veaT, beef-fuctt oyfters chopped, fweet: herbs fhred fin^» and 

4 the aforcfaid fpjce, ftrew all thefe over your collops, roll and tie 
ihcm up,' put them on fkewers, tie them to a fpit, and roaft 
them ; to the lell of your force-meat add a raw egg or two, roll 
them in balls and fry them, put them in your di(h with your . 
meat when roaftcd, and make the fauce with ftrong broth, aa 
anchovy, a (halot, a little white-wine, and fome fpice. Let. 
it ilew, and thicken ic with a piece of butter rolled in flour, 
pour the fauce into the diib» lay the meat in^ and garnifh with 


'' • ' * *• 

E 4 • * Scot<i 

1- • • . 

;i $^ ^ \fbejlrt0fCo0kajr 

% . ^otcbcopopshrded. 

'j PREPARE a fillet of veal, cut into thin dices, cut off the 

;j ildn and fat, lard them with bacon, fry them brown, then take 

■ I them out, and lay them in a dilhi pour out all ihe butter, 

v^ take a quarter of a pound c f butter and melt it in the pan, then 

• ilrew in a handful of flour ; ilir it till it is brown, and pour in 

'i : three pints of good gravy, a bundle of fwcct-hcrbs, .and an 

r^i onion, which you mull tike out foon; let it boil a little, then 

::;' put in the coUups, let them ftew half a quaiter of an hour, put 

; ^1 m fome force-meat balls fried, the yolks of two eggs, a piece of 

butter, and a few pickled muQirooms ; flir all together, for a- 

SRinute or two till It is thick J and then di(h it up. Garni0i 


. 1 . . . . . 

\\ • * To do tbem wbife. 

AFTER you have cut your veal in thin flices, lard it with ba- 
con } feafon it with cloves, mace, nutmeg, pepper and fait, fome' 
i grated bread, and fweet-herbs. Srew the knuckle in as little 

liquor as you can, a bunch of fweet-herbs, fome whole pepper, 
a blade of mace, and four cloves ; then take a pint of the broth, « 
ilew the cutlets in it, and add to it a quarter of a pint of white 
wine, fome muOirooms, a piece of butter rolled in floiir, and 
the yolks of two eggs ; ftir all together till it is thick, and then 
difh it up, Garnifti with lemon. 


Vcel blanquets. 

. ROAST a piece of veal, cut off the Ikin and nervous parts^ 
•cut it into little thin bits, put fome butter into a fiew- pan over 
the fire with fome chopped onions, fry them a little, then add 
a dull of flour, ftir it together, and put in fome good broth, or 
. gravy, and a bundle of fvveet»herbs : feafon it with fpice, make 
it of^a good tafle, and then put in your veal, the yolks of two 
eggs beat up with cream and grated nutmeg, fome chopped 
parfley, a (halot, fome lemon-peel grated, and a little juice of 
lemon. Keep it ftirring one way ; when enough, di(h it up. 

^Jbculdcr of veal a la Piedmont oife. 

TAKE a (boulder of veal, cut off the (kin that it may hang 

at one end, then lard the meat with bacon and ham, and 

feafon it with pepper, fait, mace, fweet*herbs, parfley and 

* lemon-peel i cover it again with the (kin, ftew it with gravy, 

and when »t w juft tender take it up ; then take forrd, fome let* 
^ tiicc chopped fmalU and ftcw them in fome butter with parflcy, 
! onions and muflirooml : the herbs being tender put to them fomQ 
^ of the liquor, fome fwcctbreads and fome bits of ham. Let all 
^ ftcw together a little while, then lift up the (kin, lay the ftcwcd 
*^^ herbs over and under, cover it with the (kin again, wet it with ' 
] melted butter, flrcw it over with crumbs of bread, and fend it 
1 to the oven to brown ; fcrvc It hot, with fome good gravy in the 
]• di(h. The French ttrcw it over vvith parmefan before it goes 
] to the oven. 

. A calfU beadfurprize. 

YOU muft bone it, but not fplit it, dcanfe it well, fill it 
with a ragoo (in the form it was before) made thus : take two 
i: fweetbreads, each fwcctbrcad being cut into eight pieces, aa 
' • ox's palate boiled tender and cut into little pieces, fomecocks- 
* combs, half an ounce of truffles and morels, fome mufhrooms^ 
fome artichoke bottoms, and afparagus tops ; ftew all thefe in 
half a pint of good gravy, feafon it with two or three blades 
of mace, four cloves, half a nutmeg, a very little pepper, and 
fome fall, pound all thefe together, and put them into the 
ragoo : when it has ftewcd about half an hour, take the yolks 
of**three eggs beat up with two fpoonfuls of cream and two of 
white wine^ put it to the ragoo, keep it ftirring one way for 
I' fear of turning, and ftir in a piece of butter rolled in flour j. 
V when it is very thick and fmooth fill the head, make a force* 
meat with half a pound of veal, half a pound of becf-fuet, as 
much crumbs of bread, a few fweet-herbs, a little lemon-pcel^ 
and fome pepper, fair, and mace, all beat fine together in z 
marble mortar; mix it up with two eggs, make a few balls, 
(about twenty) put them into the ragoo in the head, then 
fatten the head with fine wooden (kcwers, lay the force-meat 
over the head, do it over with the yolks of two eggs, and fend 
it to the oven to bake. It will take about two hours baking. 
You muil lay pieces of butter all over the head, and then 
flour it. When it is baked chough, lay it in your di{h, and 
have a pint of gooJ tried gravy. If there is any gravy in the 
dilh the head was baked in, put it to the other gravy, and boil 
it up; pour it into your di(h, and garni(h with lemon« .Yott 
may throw fome mulhrooms over the head. 

I Swcetlreads of veal a la Dauphtm. 

TAKE the largeft fweetbreads you can get, open them ii| 
fuch a manner as you can ftuff in force-meat^ three will mak? a 
• * £ne 


* ■-' : 

- gt., / the Art of CoQkery^ 

■ t ' .f, . #. . ^ • . . . * , 

£hi difli t inaicc xVOtjr force-meat %vith a large fowl 6t jrdung 
cbck> ikih it; and pick ofF all the flefii, take half a pound of 
fat ^nd lean bacon, cut thcfe very fine and beat them in a mor- 
llir i fcafon it with ah anchbvy, feme nutmeg, i iittle lemon- 
peel, t very little thyme, and fome parfley : mix thcfe up with 
I ' the yolk of zln egg, fill your fvveetbreads and fatten them with 

; ' fine wooden ike>Ver8; take the (lew-pan, lay layers of bacon at 
^ the bottom of the pan, feafon them with pepi^sr, fait, mace^ 
eloves, fweet-herbs, and a large onion fliccd, upon that lay thin 
flices of veal, and then lay on your fwcetbreads \ cover it clofe, 
let it ftand eight or ten minutes over a flow fire, and then pour 
j in a quart of boiling water or broth; cover it clofe, and let it 

I . • (lew two hours very foftly, then take out the fwcetbreads, keep 
i them hot, drain the gravy, fl:im all the fat oR^ boil it up till 

I there is about half a pint, put in the fwcetbreads, and give them 

I two or three minutes (lew in the gravy, then lay them in the 

\ dilhi ^^^^ P^^'' ^^^ gi^^vy over thenu Garnifli with lemon. 

? ' Another vjoy to drefs fwtethreah. 

} ' DOnotputany water or gravy into the ftcw-pan, but put the 

\ fame veal and bacon over the fwcetbreads, and fcafon as uiider 

: * . dire£led ; cover them cKife, put fire over as v;cll as under, and 

'\ when they are enough, take out the fwcetbreads, put in a ladle- 

fui of gravy, boil it, and drain it, fkim <>fFall the fat, let it boil 

till it jellies, and then put in the fwcetbreads to glaze: lay ef- 

\ ft^^c^ ^f \i^Tti in the difh. and lay tne fwcetbreads upon it ; or 

! snake a very rich gravy with mufbrooms, truOJcs and morc!s« a 

^ gSafs of white wine« and two fpoonfuls of catchup. Garnifli 

%^ith cocks-combs forced and ftcwed in the gravy, 

- Note, You may add to the firft, truffles, morels, muflirooms, 

tocks*combs» palates, artichoke bottoms, two fpuonfuls uf 

Ivhite wine, two of catchup, or juft as you plcafe. 

! ^ •* N. B. There are many ways of dreffinig fwcetbreads: you 

I « pay. lard them with thin flips of bacon, and roafl them with 

tvhac fauce you pleafe^ or you may niurinaic thtm, cut them 

jnto thin flices, flour them and fry them. Serve them up with 

C pried parley, and cirher butter or gravy, Garnifli with lemon. 

••■ . '■'*". . " ' 

Calf^s cbinerlings or anJoitilUs. ' 
i TAKEfomeofthclargcft calt's guts, clcanfc them, cut them 

in pieces proportionable to the length of the puddings you de* 
. bgO to make, and tic one end to thcfe pieces i then cake fome 



Maii Plain Mi Eajjf. 5^ 

bacoD, with a caU'i udder and chaldron blanched, and cat into 
flice <)r flices, pi^t them into a ftew^pan and feafon wiihlGne 
fpice pounded, a bayf^leafi feme fait, pepper, and (halot cut 
fiiiall, and about halt a pint of cream \ tofs \t up, take off the 
paiH and thicken your mixture with four of five yolki of egga 
and fome crumbs of bread, then fill up your chitterlings with 
the fluffing, keep it warm, tie the other ends with packthread^ 
blanch and boil them like hog*8 chitterlings, let them grow cold 
in their own liquor before you t'crve them up \ boil them ovef a 
moderate fire, and fcrve them up pretty hot. Thefe fort tf 
^ndouilles, or puddings, muft beniade in fummer, when hogs 
arc fcldom killed. ... 

To irejs cajps chitterlings curicufy. 

CUT a calf's nut in dices of its length, and the thickneb 
of a finger, together with fome ham, bacon, and the white of 
chickens, cut after the fame manner \ put the whole into a 
flew*pan, feafoned with fait, pepper, fwtet- herbs, and fpice, 
then take theguts cleanfed, cut and divide them in parceh, and 
fill them. with your dices ; then lay in the bottom of a kettle or 
pan fome iliccs of bacon and veal, feafon them with fome pep* . 
per, fait, a bay leaf, and an onion, and lay fome bacon and 
veal over them ; then put in a pint of- white wine, and let it 
Aew foftly, clofe covered with me over and under it, if the pot 
or pan will allow it; then broil the pucTJings on aihectof^ 
white paper, well buucrcd on the infide. 

I To drcfsahamilaBraife. 

CLEAR the knuckle, takeoff the fwerd, and lay it in wa- 
ter to frelhen \ then tie it about with a firing, take flices of bai^* 
I con and beef, beat and feafon them well with fpice and fweet* 

herbs ; then lay them in the bottom of a kettle with onions^ 
]. parfnips, and carrots diced, with fome cives and pardey; lay 

m your ham the fat fide uppeimoft, and cover it with dices of 
\ beef and over that dices of bacon, then lay on fome diced roots 

\ ' andherbsi the fame as under it : cover it clofc, and flop it clofe 
with pafte, put fire both over and under it, and let it (tew with 
a very dow fire twelve hours; put it in a pan, drudge it well 
¥^ith grated bread, and brown it with a hot iron ; then ferve - 
. it upon a clean napkin : garnifh with raw parfiey. 

Note, If you eat it hot, make a ragoo thus : take a veal, 
fweetbreadi fonic livers of fowls, cocks-combs, mufhrooms, ;ind 
trufHesj tofs them up in a pint of good gravy, fcafoned wi'h 
Jl • , \- ' ijpicc 

'} 6o : . Tl^i jfrt cf Cooiery^ 

I fpicc as you li!cc, thicken it with a piece of butter rolled in flour, 

\ jind a glafs of red wine ; then brown your ham as above^ and let 

{ it ftand a quarter of an hour to drain the fat out ; take the liquor 

j it wasfiewed in, drain it, (kimall the fatofF, put ic to the gravy, 

j and boil it up. It will do as well as the eflence of ham, 

1 Sometimes you may fervc it up with a ragoo of crawfilh, anc^^ 

t fozL-ietimes with carp fauce. 

] ^0 roafi a ham or gammon. 

j . . TAKE off the fwerd, or what we call the (kin, or rhind, and 
j lay it In lukewarm water for two or three hours ^ then lay it in 
I a pan, pour upon it a quart of canary > and let it deep ia it for ten 
f or twelve hours. When you have fpitted it, put Icmc fnccis ojF 

white paper over the fat (ide, pour the canary in which ic was 
foaked in the dripping-pan, -and bade with it nil the time it is 
roafling; when it is roafted enough, puIlcF the paper, and 
1 drudge it well with crumbled bread and paiflcy Ilucd fine| 

\ ' make the fire brifki and brown it well, Ifyou.cac ic hoc, gar* 
] ni(h. it with rafpings of bread ; if col J, ferve it oa a clean nap^ 

\ kin^ and garniQi it with green parfley for a fecoi)d courfc. 

^ojiuff a chine of pork. 

MAKE a ftufHjig of the fat leaf of pork, parflcv, thyme, 
fage, eggs, crumbs of bread •, feafon it, with pepper* (alt, fhalot, 
and nutmeg, and (lufFit thick; then roaft it gently, and when 
it is ^bout a quarter roamed, cut the flcin in flips, and make 
your fauce with apples, lemon- |i:cl, two or three cloves, and a 
blade of mace; fweeten it with iugar, put fome butter Inj and 
have muftard in a cup. 

Various ways of dr effing a pig^ ' 

FIRST fkin your pig up to the ears whole, then make a good 
.plumb-pudding batter^ wich good beef fat, fruit, eggs, milk, 
and flour, fill the fkin, and few it up ; it will look like a pig ; 
but you miift bake it, flour it very well, and rub it all over 
with butter, and when it is near enough, draw it to the oven's 
mouth, rub it dry, and put it in again for a few minutes ; lay 
it in the difh, and let the fauce be fmall gravy and butter in 
the di(h : cut the other part of the pig into four quarters, road 
them as you do lamb, throw mint and parfley on it as it roads % 
then lay them on water«crefles> and have mint«faucein » bafon» 


made Plain and Eafj. 6v 

Any. one of there quarters will make a pretty Rde-iifh : or take 
one quarter and roaft, cut the other in Ibeaks, and fry them fine 
and brown* Have ftewcd fpinach in the difli, and lay the roaft ' 
upon itt and the fried in the middle. Garniih wiili hard eggs 
and Seville oranges cut into quarters^ and have fome butter ip a 
cup: or for change, you may have good gravy in the difb, and 
garnifh with fried parflcy and lemon i or you may make a ragob 
. of fweetbread»^ artichoke- bottoms, truffles, morels, and good 
gravy/ and puttr over them. Garnifh with lemon. Either o^ 
tbefe will do for a t««p difh of a firft courfe, or bottom difhes at 
a fecond courfe. You may fricafcy it white for a fccond courfe 
at topt or a fide*di(b, ^ , 

You may take a pig, (kin him, and fill litm with force«meat 
made thus : take two pounds of young pork, fat and all, two 
pounds of veal the fame, fome fage, thyme, parflej^, a little 
lemon peel, pepper, fait, mace, cloves, and a nutmegj mix 
them, and beat them fine in a mortar, then fill the pig, and 
few it up. You may either roaft or bake it* Have nothing bu^ 
good gravy in the di(h. Or you may cut it into flices, and lay 
the head in the middle. Save the head whole with the (kin on» 
and roaft it by itfelf : when it is enough cut it in two, and lay 
it in your difti: have ready fome good gravy and dried fage rub* 
bed in it, thicken it with a butler rolled in fiou^r, take 
out the brains, beat them up with the gravy, and pour them 
into the difh. You nay add a hard egg cho^^ped, and put Into 
the fauce. 

Note, You may make a very good pie of it, as you may fee 
in the dire£tions for pies, which you may either make a bottom 

YoH miift obferve in your white fricafcy that you take ofT the 
fat ; or you may make a very good difh thus ; take a quarter 
of pig (kinned, cut it into chops, feafon them with fpice, and 
wafh them with the yolks of eggs, butter the bottom of a 
difh, lay thefe fleaks on the difh, and upon every ftc:dc lay 
fome force-meat the thicknefs of half a crown, made thus ; 
take half a pound of veal, and of fat pork the fame quantity* 
chop them very well together, and beat them in a mortar finej 
add fome fweet*hetbs and fage, a little lemon-peel, nutmegs 
pepper and fait, and a little beaten mace; upon this lay a 
layer of bacon or ham, and then a bay-leaf $ take a little 
fine (kewer and flick juft in about two inches long, to hold 
them together, then pour a little melted butter over them, and 
fend them to the oven to bake s when they are enough lay them 




• (f^ , * • itbi Art of Cookiiy^. 

. in your difb, ' ifi^ pour good gravy o?cr them, with mudiroortitf j 
\\ . ind garnifli with Umon, 

j '■."'■' . '. Vrti : Apiginjelly. ' ' • ' * : 

I .' CUT it Into quarters, and lay it into your ftew-pan, put iti 

\. one calf's foot and the pig's feet, a pint of Rheniih wine, the 

^ juire of four lemons, and one quart of water, three or four 
blades of mace, two or three cloves, fome fair, and a very little 

j piece of lemon- peel ; (love ir, or do it over a flow 'fire /^o 

■ . Bours ; then take it up, lay the pig into the difh'vou Intended 

i it for, then ftrain the liquor, and when the jelly is cold,' (kfm 

i off the fat, and leave the fettling at the bottom. Warm the 

I jelly again, and pour over the pig } then fcrve it up cold in the 

V \ :' ' , TV drefs aprg the French way. 

i . iSPIT VQur pig, lay it down to the fire, let it roaft till it is 

t|ioroughly warm, then cut it off the fpit, and divide it in 

> . • twenty pieces. Set them to (lew in half a pint of white wine, 

] aind a pint of ftrong broth, feafoncd with grated nutmeg, pep- 

V pcf» twooriion^ cut fmally and fome ftrippeJ thyme. Let it ftew 
;. an hour, then put to it half a pint of ftrong gravy, a piece of 
} butter rolled in flour, fome anchovies, and a fpoonful of vine» 

gar, or mu(hroom pickle : when it is enough, lay it in your 

] difli, and pour the gravy over it, then garnilh with orange and 

; lemom ,> . , ; 

•♦"■.•"• ' . . ••«'». 

. " ^0 irefs a pig an pere duilUt. * . 

. 'CUT off the head, and divide it into quarters, lard them 
with bacon, fcafon them well with mace, cloves, pepper, vi\xU 
meg, and fait. Lay a layer of. fac bacon at the boctoin of a ket«* 
tie, lay the head in the middle, aiid the quarters round ; theit 
put in a bay- leaf, one rocambole, an onion fliced, lemon, car«- 
rots, parfnips, parfley, andcivts; cover it again with bacon, 
put in a quart of broth, (lew it over the fire for an hour, and 
then take it up, putyour pig into a flew-panor kettle, pour ia a 
bottle of white wine, cover it clofei and let it ilew for an. hour 
very foftly. if you would fervc it cold, let it (land till it is cold | 
then drain it well, and wipe it, that it may !uok white, and lay 

\ M in a di(h with the head in the middle« and the quarters 

round, then throw fome green paiiley u!l over : or any one of 

I the quarters is a very pretty little dilh, bid on vvater-crclics.. 

maJe Plain and Eafy^ 6^ 

If you W0Ul3 have it hot, whilft your pig is fbw!ng in t!|« vrinje,^ 
t^kc the firil gravy Jt wat ftcwed i|i«. anJ (train it, (kiinqff all 
tbf: fat, then take a fwcetbrcad cut into fivQ or fix i(lice3,*f6me 
• trufiles, morels, and mulhrooms ; (lew all together till they are 
enpugh, thicken it with the yollU of two egg9, or a piece of 
butler rolled in^our, and. when your pig is qnoughtake it out^^ 
and lay it in your di(b ; and put the wine it w^s ftewed in ta ' 
the ragoo; then pourallovcrthcpig, and garni(li with Ict^oiu-,. 

• • . 

Afigwatilotem : • -i. :■ 

GUT and fcald your'pig, cut off the head and pcttytr^t^ 
then cut your pig in four quarters, pyt them with the heai 
and toes into cold water; cover the bottom of a (lew^pnnwith 
flices of bacon, and place over them the fatd quarters^ with the 
pcttytoes and the head cut in two. Scafon the whole with 
pepper, fait, thyme, .bay-lcaf, an onion, and a bottle of white ^. 
wine ; lay over more Aices of bacon, put over it a quart of' wa« 
ter, and let it boil. Take two large eels, (kin and gut them^' 
and cut them about five or (ix inches long; when your pi^ is 
half done, put in your eels, then boil a dozen of large craw-fiih, 
cut off the claws, and takeoff the (hells of the tails ; and whea 
your pig and eels are enough, lay firft your pig and the petty- 
toes round it, but c1oh*t put in the head (it will be.a pretty dlTH 
colli) then lay your eels and cravv*>fifli over them, and take the \ 
liquor they were Oewed in, (kin off all the fct, then add to it \. 
half a pint <f ftrong gravy thickened with alittiepiece of burnt 
butter, and pour over it, .then garnifh with craw.fiih and lo^ '\ 
mon; This will do for a iirft coutfc, or rc*nove«> Fry the 
brains and lay round, and all over the di(h« ' » : .. 

[ To drefsapig like a fat lamh. • • • »"■ • ' 

TAKE a fat pi§, cut off his head,' flit and trufs him tip like 
; t lamb V when he is flit through the middle and flcinn^l,. par* 
^ boil him a little, then throw fomc parfley over him,, road it and . 
drudge it. Let your faucc be half a pound of butter, and, a 
pint of cream, ftirred all together till it is fmooth} then gou? 
it over and fend it to table, * , 

To roaj^ a pig ivith the hair off. * * - 

, DRAW your pig ycu-y cle;in at the vent^ then takeLOut^che 
guts, ijviT^ and lightM.i cut off hi?8 fc^t; an<i trufs him, pricfe 
up his brlly, fpi; Ijio), lay hlin dowa to the fire, ibut take ' 
* • .-.'.. • cacc 



64 ^e Art of Cookerf^ 

care not to fcorcti him : when the (kin begins tb ri(e tip In hlir« 
i tersy pull oiF the (kin^ hair and all: when you have cleared-, 

T . the pig of both, fcorch him down to the bones, and bade him - 

with butter and cream or half a pound of butter^ and a. pint of 
'] snillr, put it into the dripping-pan, and keep bafting ic well $ 

; then throw fome fait over it, and drudge it with crumbs of 

\ bread till it IS half an inch or an inch thick. When it is enough, 

:; ; and of a fine brown, but not fcorched, take it up, lay it in your^ 
r difh, and let your fauce be good «;ravy, thickened with butter 

I rolled in a little flour ; or elfe make the following fauce : take 

:] half a pound of butter and a pint of cream, put them on the 

i * £re, and keep them ftlrring one way all the time ; when the 
I - butter is melted, and the fauce thickened, pour it into your 

' difh. Don't garnifh with any thing, unlcfs fome rafpings of 

bread ; and then with your finger figure it as you fancy* 

To roajt a pig with thejkin ou. 

LET your pig be newly killed, draw hint, flay him, and; 
wipe him very dry with a cloth ; then make a hard meat with. 
a pint of cream, the yolks of fix.eggs, grated bread, and beef- 
fuet, feafoned with fait, pepper, mace, nutmeg, thyme, and 
lemon-peel : make of this a pretty ftifF pudding, ftuff the bcUy ; 
of the pig, and few it up ; then fpit it, and lay it down to roaft« 
Let your dripping-pan be very clean, then pour into it a pint 
of red wine, grate fome nutmeg, all over it, then throw a little 
ILltover, a little thyme, and fom^ lemon- peel minced; when: 
it is enough (hake ajittle*flour over it, and bafte it with butter, 
to have a fine froth.* Take it up and lay it in a di(h, cut off 
the head, take the fauce which is In your dripping-pan, and 
thicken it with a piece of butter; then take the brains, bruife 
them, mix them with the fauce, rub in a. little dried fage, pour 
it into your difli, fejrve it up, Garnifh with hard eggs cut 
into quarters, and if you have not faiice enough, add half a pint 
of good gravy. 

Note, You muft take great care no aflies fall into the drip* 
ping-pan, which may be prevented by having a good fire^ 
V/bich will not want any fiirring. 

• •■•■- ■."' ■* 

, To make a pretty dljh of a Ireaji of venifon. 

TAKE half a pound of butter, flour your venifoh, and fry 

it of a fine brown on both fides ; then take it up and keep it 

jbot covered in the dilh : take fome flour, and ftir it into the 

* butter till it is quite thick and brown (but take great care it 

:•' % don*f 

ilon't burn) ftlr in half a pound of l*ump*fugir beat fine, and 
pour in as much red ^ix^eas will ^9ke it of the thicknefs of a 
ragoo; ftju^eze in the juice of a'lemp^ give it a boil up» |ind 
pour it over th6'v^nif6n. ' Don't garnifh the difh^ but fend it 

. ^AY it in fait for a wcekf thcji^boil it in a cloth well floured ( 
for eyery ,pou.D4 io/ y.^nUbn allow a quarter of an hour for the 
l)oi!iog. For.fauce.yoM rouil boil fome Icauliflower^s puUed in* 
to little fprigs in milk and water, fome fine vihite cabbage^ 
fome turnips cut into dice, with fome beetroot cut into long 
narrow pieces, about an inch and a half long, and half an inch 
thick : lay a fprig oTcaulifiower, and fome of the turnips mafhed 
with fome cream and a little butter ; let your cabbage be bbil^ 
cd, and then beat in a faucepah with apiece of butter and ialt9 
lay that next thccauliflowcr, thcp the turnips, then cabbage, 
and fo on, till the di(h is fufl; place the beetroot here and 
there, juft as you fancy } it looks vqry pretty, apd is a fina 
difh. Hay? a little incited butter in a cup;j if granted; 

Note, A leg of mutton cut vcnifpn fafhion, and drelled the 
fame way, is a pretty di(h : or a fine neck, with the icraig CL»t 
oiF. This eats' well' boiled or hafhed, with gravy and fweet 
fauce the next'daV.;, ' ' 

* ^0 boil a U^ of vtultonUhe venifcn. 
.TAKE a leg of mutton cut venifpn fafhiou, bpil it in a doth 
w^ll floured ; and have three or four caiiliflpwers boiled, pulled 
into.fpi^igs, ilewed in a faucepan with butter, and a little pep« 
per and fait-; then have fome fpinach picked and wafhed clean, 
put it into a faucepan with a little fait, covered clofe, and 
fiewed a little while ; then drain .tl^e liquor, and pour in a 
quarter of a pint of good gravy, a good piece of butter rolled 
in flour, and a little pepper and fait ; when ftewed enough lay 
the fpinach in.thediih, the mptton in the middle, and the cau* 
liflowerover it, then pour the butter tl)e cauliflower was ftew*^ 
ed in over it all : but you are to obfcfve in flewing the cauli* 
flower, to melt your butter nicely, as for fauce, before the 
cauliflower goes in. This is a genteel diOifor a firft courfc at 

€6 ' tbi Art 0f Ceokiryi 

. CtfT your tripe in two fquare pieces, fbmcwbat long, hare 
^ a force-meat made of crumbs of bread, pepper, fait, nutmegs 
: I . fweet-herbs, Iemon*pceU and the yolks of eggs mixt al| toge* 
k . tlier } fpread it on the fat fide of the tripe, and lay the other fat 
I fide next it % then roll it as light as you can, and tie it with ai' 

\'-i, packthread % fpit it, roaft it, and bade it with butter; whea 

j roafted lay it in your difh, and for fauce melt fome butter, and 

■\ add what drops trom the tripe« Boil it together, and garnifh 

ij with rafpings. 

I Todrels Poult ryJ 

t^ / * • • To roaft a turkey. ' \ 

:^ ' THE, bed way to roaft a turkey is to loofen the (kin on the 

f ' bread of the turkey, and fill it with force*meat made thus : 

|f take a quarter of a pound of beef-fuet, as many crumbs of 

'^ * . bread, a iiitle lemon peel, an anchovy, fome nutmeg, pepper, 

[■'\ parfley, and a little thyme. Chop and beat them all well toge« 

\l ther,' niix them with the yolk of an egg, and fiufF up the bfeaft^ ' 

V: " whrn you have no fuet, butter will do : or you may make your 

.r^: • force*meat thus : fpread bread and butter thin, and grate fome 

( nutmeg over it : when you havo enough roll it up, and fiufF the 

br-aft of the turkey j then roaft it of a fine brown, but be fiire to 

' pin fome white paper on the breafti till it is near enough. You' 

1 * ^' ■ , mufl have good gravy in the difh, and bread fauce made thus: 

• take a good piece of crumb, put it Into a pint of water, with a, 

T blade or two of mace, two or three cloves, and fome whole pep«* 

."l [ per. Boil it up five or fix times, then with a fpoon take out 

.1 . . the fpice you had before put in, and then you muft pour ofF the 

j water (yo^u may boil an onion in it if you plcafe) ; then beat up 

the bread with a good piece of butter and a little fait; or onion**^ 

.•: fauce, made thus: take fome onions, peel them and cut them 

J Into thin flices, and boil them half an hour in milk and water;; 

il then drain the water from them and beat them up with a good 

^; piece of butter; fluke a little flour in, and ftir it altogether 

'' wirb a little cream, if you have it, (or rriilk will do}; put the 

V fauce into boats, and garnifh with lemon. 

\ Another way to make fauce: Take half a pint bf oyfters, 

! firain the liquor, and put the oyfters with the liquor into^a 

t . fauce-pan, with a blade or two of mace ; let them juft lunip, 

* then pour in a glafs of white wine, let it boil once^ and thicken 

'■ . V .. ■ ' it 

tnaie PJdtn and EdJ^. tj 

It wtth a pi^ce of butter xoWti in flour. Serve thil tip Iriaba* 
foo by itrdf,' with good gravy in the diQi, for everybody don't 
love oyfier-fiuce* ; This makes a pretty fide-difh for fupper^ or * 
a corner-di(h of a table for dinner. If you chafe it in the di(h^ I 

add half a pint of gi'avy to it, and boil it up together. This j; 

fauce is good either with boiled or roafted turkies or fowls; biic 
' you may leave the gravy out, adding as much butter as will do 
for fauce, and garnifhing with lemoni 

SV make a mock tr^Jicr^fauce^ tlibcr for turkies cr fovUs 
. : » ' hiUd. 

FORCE the turkies or fowls as above^ and litake your.fauce 
thus : take a quarter of a pint of water, an anchovy^ a blade -. 
or two of mace, a piece of lemon-peel^ and five or fix whole 
peppercorns. Boil thefe together, then ftrain them, add as 
much butter with a little flour as will do for fauce ; let it boil, 
I and lay faufages sound, the fowl or turkey. Garnilh wldx 
^ Jemon* • i • « . 

i' . : •' ' . » . •; - ■ • . • •. .. . •" 

- ^0 make mu/brooin-fauce for white fowls of aUforti2 

TAKE a pint of muflirooms, wafh and pick them very clean^ 
\ and put them intoa faucepan, with a littlefalt, fome nutmegs ^ 
' a blade of macci a pint of cream, and a good piece of butter 
I rolled in flour. Boil thefe all together, and keep (lirring 
: them ; then pour your fauce into your difli, and garni(h wltiii 
; lemon. • • • 

j Mufhroom-fduce for white fovrl's hcilid. 

1 TAKE half a pint of cream, and a quarter of a poun ^ of . 
^ butter, .ftir them together bne way till it is thick i then add a 
: fpoonful of mufhrooms pickle, pickled mufliroomS^ or frefh if • 
' )ou have them. Garnilh only with l^mon. 

7i make-celery fattce^ either for rcajled cr hoiUdfdwIfi 
\ cnrkiesy partridges^ or my otbirgame. 

TAKE a large bunch of celery, wa(h and pare it very clean, 

* cut it into little thin bits^ an J boil it foftly in a little water till 

: it is tender ; then add a little beaten mace, fome nutmegs p^p« 

'* per, and fait, thickened with a good piece of butter lollcd in 

floui| then boil it up, and pour in your diih^ / 

1- : F4 You 



€S IXbe Art of Co0hryi 

• You mav tnalcejt with cream thus : boil jour celery ^s| 
abbve^ aind add feme macCt- nutmeg, a piece or butter as big ^ 
ak i walnut rolled in floXir, and half a pint of crea'm ; boil \ 
<tiiem all ILogether, and you may add, if you willy a glafi» of 
white wine^ and a fpoOnful of catchup/ . . ^ . 

• '' / ■;' ' ' ■'" . * ■ ■ * . -' r . ^ ^ . ; . ; ; , 

STEW the celery as ^bove, then add mace, nutmeg, ^epper^ 
^alt, a piece of butter rolled in flour, with a glafs of red wine,j 
a fpoonful of catchup, and half a pint of good gravy's broill 
all thefe together, and pour into the di(h. Garnifli with WA 

r\ ; Tojiew a Sarkey or fowl in ceUry-fqtice. , • 

r-* YOU muft judge according to the largehefs of youFtturkey 

' .or fowl, what celery or faucc you want. Take a large fowl,' 
'put it into a faucepan or pot, and put to it one quart of good 

• broth or gravy, a bunch of celery waflied clean and cut fmal!,, 
with fome mace, cloves, pepper, and allfpice tied loofe in a 

^ muflin-rag ;' put in an onion ahd a fprig of thyme ; let "thefe 
ilew foftly till they arc enough, then add a piece of butter rolled 
in flours take up your fowl, and pour the fauce over it. An 
hour will do a large fowl, or a fmall turkey ; but a very large 
turkey will take two hours to do it foftly. If it is overdone or 
dry it is fpoiled i but you may be a judge of that, if you look at 
it now and then. Mind to take out the onion, thyme, and 
ipice, before you fend it to tabl^. 

Note, A neck of veal done this way is very good, and will 

^take two hours doing. 

; ^0 make egg-fauce proper for roajled chickens. 

MELT 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 di(h. 

* * • - 

Shalot^fauce for roajled fowls. 

■■■" TAKE five or fix (halots peeled and cut fmall, put them into 
a faucepan, with two fpoonfiils of white wine, two of water, 
land two of -vinegar ; give them a boil up, and pour them into 
your difb, with a little pepper and fait. Fowls roafted and laid 
on watercrefies is very good, without any other faucc. 

mdeJ^lain and Ea£f. 69 

* SbaUUfa^(ifira fcraig if mutton hoiki. 

TAKE two fpoonfuls of the liquor the muton is boiled iat 
two fpoonfuls of vioegar« two or three (halots cut fin;, with n 
little (alt ; put it iotp a faucepan, with a piece of butter »s big 
as a walnut rolled in a little flour; ftir it together, and give it 
a boiL For thofe who love {halot, it is the prettied fauce tha$ 
can be made to a fcraig of muttom . ; 

\ To drefs livers with mujhrootihfauce. 

; ^ TAKE fome pickled or frefli mufhrooms, cut fmall \ both if 
yoii have them j and let the livers be bruifed fine, with a good 
deal of parfley chopped fmall, a fpoonful or two of catchup, a 

' glafs of white wine,' and as much good gravy as will make fauce 
enough ; thicken it with a piece of butter rolled in flour* This 
does either for ro;ifted or boiled^ 

j ■ ' ..•.-.■■. .,..j.-,..: — .♦ 

1 A pretty litth fauci. 

\ TAKE the liver of the fowl, bruife it with a little of the 
; liquor, cut a little lemon-pccl fine, mett feme good butter, and 
' mix the liver by degrees i give it a boil, and pour it into the 

: . To make kmon^fauce for hoijei fowls. • ; 

. TAKE ^ lemon, pare off the rind, then cut it into fltcet^ 
I and cut it fmall ; ta]ce all the kernels out, bruife the liver with ' 
\ two or three fpoonfuls of good gravy, then melt fome buttery 

mix it all together, give them a boil, and cut in a little lemoa« . 
; peel very foialU 

[ \A German way of drejftng fowls, v. v 

I TAKE a turkey .or fowl, fluff the breaft with what force- 
l neat you like, and fill the body with roafted chcfnuts. peeled* 
Roaft it, and have fome more. roafted chefnuts, peeled, put 
: .them in half a pint of rood gravy, with a little piece of butter. 
: rolled in flour } boil thefe together, with fome fmall turnips 
and faufages cut in flices, and fried or boiled* Garnilh with 
chefnuts* : V . 

NotCi You may drefs ducks the fame way^ 




. \ : ^0 irefs a turkey orfcwl ta perfeff torts 

'"'.- BOKE them, and make a force-meat thus :' take the flefh of 
m fow]^ cut it fmall, then take a pound of vea), beat it in a 
mortar, with half a pound of beef-fuet, as much crumbs of 
bread, fome mufhrooms, truffles and morels cut fmall, a few 
fweet-herbs and parfley, with fome nutmee, pepper, and fair,' 
t little mace beaten, fome lemon-peel cut nne ; mix all thcfd 

. togethefi with the yotks of two eggs, then fill your turkey,' and 
xoaft it. This will do for a large turkey, and To in proportioii 
for a fowl. Let your fauce be good gravy, with mufhrooms, 
truffles and morels in it ; then garnifli with lemon, and for va« 
ficty fake you may lard your fowl or turkey. ;j 

. . . . .. Tq fiev? a turkey hrow)u ^ 

TAKE your turkey, after it is nicely picked and drawn, fill 
the (kin of the bread with force meat, and put an anchovy, 
a (halot, and a little thyme in the belly, lard the breaft wi^ 
•bacon, then put a good piece of buuer in the (lew-pan, flour 
the turkey, and fry ic jud of a fine brown i then take it out, 
9nd put it into a deep (lew^pan, or little pot, that will juft 
Wd it, and put in as much gravy as will barely cover it, a glafs 
of red wine,, fome whole pepper, mace, two or three cloyes, 
and a little b^ndfe of fweet-herbs \ cover it clofe, and ftev/ 
it for ah hour, then take up the turkey, and keep it hot cover* 
cd by the fire, and boil the fauce to about a pint, ftrain it off, 
add the yolks of two eggs, and a piece of butter rolled in flour y 
fiir it'till it is thick, and then lay your turkey in the difli. and 
. pour your fauce over it. You may have ready fome little French 
loaves, about the bignefs of an egg, cut oflr the tops, and take 
opt the crumb ; then fry them of a fine brown, fill them with 
ilewed oyfters,' lay them round the di(h, and garnifh with le- 
•snon* . 

- * ; ' ^ofieto a turkey iroztn the nice way. . 

' ' BONE it, and fil} it with a force- meat made thus : take the 
fleih of a fowl, half a pound of veal, and the flcfh of two 
pigeon?! with a well-pickled or dry tongue, peel it, and, 
chop it all together^ then beat in a mortar, with the marrow 
of a beef bone'y or a pound of the fat of a loin of ve^l ; /ea* 
^ fpn it with tv/Q or three blades of mace, tv/o or ;hr{fe cloves, 

* ' \ ' and 

maii Plah' and EaJ^.\ f * 

lod half a nutmeg dried at a good diftance from the firet aiid^ . 
poundedt with a little pepper and (alt : mix all thefe well to*^ 
gcther, fill your turkc^i fry them of a fine brown/ and put it 
iDto a little pot that will juft ho!d it } lay four or five (keweirs at 
the bottom of. the pot» to keep the turkey from flicking ; put in* 
a^quart of good beef and veal gravy , wherein was boiled fpice 
and fweet*herbst cover it clore^'aud let ic flew half an houri* * 
then put in a glafs of red wine» one fpoonful of catchup, a 
large fpoonful of pickled mu(hrooms» and a few frefli ones, if 
you have them, a few truflles and morels, a piece of butter as ' 
' big as a walnut rolled in flour ; cover it clofe, and let it flew 
' Half an hour longer i get the little Fiench rolls ready friedt 
j take fomeo)ftcrs, and flratn the liquor Irom them, then put. 
the oyfters and liquor into a faucepan, with a blade of mace, 
' a little white wine, and a piece of butter rolled in flour; let . 
: !them flew till it is thick, then fill the loaves, lay the turkey in 
: ^tbe difli» and pour the fauce over it. If there is any fat on the 
igrovy take it ofi^, and lay the loaves on each fide of the turkey. 
\ :Garnini with lemon wiien'you have no loaves, and take oyfters 
, flipped in batter and fried. 

Note, The fame will do for any white fowL 

/i fcwl i la braife. 

TRUSS your fowl, with the leg turned into the belly, fea- 
^iioTi it both infide and out, with beaten mace, nutmeg, peppery 
-and fait, lay a layer of bacon at the bottom of a deep ftew-pant 
then a layer of veal, and afterwards the fowl, then put in an 
onion^ two or three cloves fluck in a little bundle of fweet* 
lierbs, with a piece of carrot, then put at the top a layer of 
bacon, another of veal, and a third of beef, cover it clofe, an^ 
let it fland over the fire for two or three minutes, then pour in 
a pint of broth, or hot water ; cover it clofe, and let it ftew an 
hour, afterwards take up your fowl, ftrain the fauce, and afcer 
'you have flcimmed off* the fat, thicken it with a little piece [of 
butter. You may add juft what you pleaPe to the fauce. A ra« 
goo of fv)feet»herbs, cocks- combs, truflles and murjsls, or mufli* 
rooms, with forc^*meat balls, looks very pretty, or any of the 
fauces above. 

to force a fowU 
TAKE a good fowl, pick and draw it, flit the flcin down the 
back, and take the flefli from the bones, mince it very fmall,^ 
and mix it with one pound of beef-fuct fhrcd, a pint of large . 

F 4 ' . oyfters 

Hiin*li'f iiit|-wii 

ji .1^^^^ 

1; 7» , "at M^jfTTPj Leo/eery f^ < 

'i and foinc fWcit-hcrbi ; (Iirtd all this vcrjf ;Well, mix thitn t64 

i;j g^thcir, fiiid ihdke ic up tiiriiK the jrollcs'pf ^^^gsj^ tKeh turn all 

;| thefe ingredients oil tb<i bones a^^iH,« ^ild iriyr the (ktii* over 

I •gain, then few up the back, andcither boi|thc fpwl in a blad-^ 

1 , der an hour and a quarter; or roaft hi then Rcw fonie more 

r^ cyfters in gfavy, bruife in a little of ybutforde-nicat, ihlx It tp 

vith a little frefli butter, and a very lUtli fipUr ; thfen give* it a[ 

'4 *b'uil, lay yout fowl iii the difh, and pbur thd fauce over it, 

• : garnilhing with lemon. 

\l '/i tdhajia fowl wUh jbefnuts. ^ ^ 

3 ^ FIRST take fomechefnuts, roaft tKemverycarcf^lIyi' fo a^ 
liot to burn them, take 6(F the (kin, and peel tbem^ take ai>.out 

] ' a dozen of them cut fmall, and bruife them in a mortar ^ par- 

V ^oil the liver of the fowl, bruife ic,,cut about a quarter of a| 

l| ' pound of ham or bacon, and pound it ; then mix them all' to- 

] ' geihcr, with a good deal of parfley chopped fniall, a little fwisct- 

tj ' herbs, fome mace, pepper, JTalt, an(i nutmeg ; mix th'efe t6« 

.• gether and put into your fowl, and roaft it. The beft way of 

^ doing it is to tie the neck, and hang it up by the legs to roaft 

i . with a ftring, and bafle it with butter. For fauce take the reft 

\ \ of ^he chefnuts peeled and fkihiied, put them into fome good 

I . gravy, with a little white wine, and thicken it with a ^i^ceof 
butter rolled in flour; then take up your fowl, lay it in the 

I ' dsfb^ knd pour in the fauce, Garnim with lemon. 

^ ;. ;. . '*. . Pullets h la Sainlc Mefiebout. 

. AFT£i^ having trulTed the legs in the body. Ait them along 
the back', fpread them open on a table, take out thie thigh 
bone, and beat them with a rolling-pin ; then feafon them with 
pepper, fait, mace, nutmeg, and fweet^herbs ; after that take 
a pound and a half of veal, cut it into thin flices, and lay ic|n 
a flew-pan of a convenient fize to ftew the pullets in : cover it 
and fet it oyer a ftovc or flow Are, and when it begins to cleavQ 
to the pan, ftir in a little flour, (hake the pan about till it be a 
little brown, then pour in as much broth as will ftewthe fowls, 
ftir it together,' put in a little whole pepper, an onion, and a 
little piece of bacon or ham ; then lay in your fowls, cover them 
clofe, and let them ftew half aq hour ; then take them out, lay 

.. them on the gridiron to brown on theinfide, then lay them befcrc 

•the fire to do on the outfide ; ftrew them over with the yolk 

of an egg, fome crumbs of bread, and baftc them with a little 

^ ^ . butter: 

vtaJi Plain aiilEaJ^B 73? | 

butter: ..let them be of ai fine brown, and boil the gravy till L 

thdre is'aVout enough for fauce, ftrain it, put a few muflirooins | 

ihi aha it littld pitai bf buttct* rolled in flour ; lay ihj pullets. | 
jii t1ie di(ll| aild pour iii the fai^ce* Garnifb with lemon, ' 
Note,' You iniy brovVii thchi in the oven, or fry them, which 


\: ' / ' . / chicken ftirprivie. ) 



'^ IF a fmall diih, one large fowl will doj roaft \t^ and take; Y 

the lean from the bone, cue it in thin flices, about an inch loog^ ^ tip with fix or feven fpoonfuls of cream, aud a piece of | 

butter rolled in flour, as big as a walnut. Boil it up and fee I 

it to cool ; then cut fix or feven thin flices of bacon round, * f 

place them in a petty*pan, and put feme force-meat on each f^ 

fide, work them up ir\ the form of a French-roll, with a raw |^^ 

egg in your hand, leaving a hollow place in the middlei put ]a 

your fowl, and cover them with fome of the fame force^meat^ | 

rubbing them fmooth with your hand and a raw egg ; make them 

of the height and bignefs of a French-roll, and throw a little • 

iine grated bread over them. Bake them three quarters or an 

]iour in u gentle oven, or under a baking cover,*^ll they come 

to a fine brown, and place them on your mazarine, that they 

may not touch one another, but place them fo that they 

may not fal) fiat in the baking ; or you may form them on your 

table with a broad kitchen kiiife, and place them on the thmg 

you intend to bake them on. You may put the leg of a chicken 

into one of the leaves you intend for the middle. Let your ' . 

fatice be grayy thickened with butter and a little juice of lemon* 

This is a pretty fide*di(h for a firfl courfe, fummer or winter^ 

if you can get them. 

Mutton chops in difguife. . 

TAKE as many mutton chops as you want, rub them with 
(Pepper, fait, nutmeg, and a little parfley ; roll each chop in 
half a iheetof white paper, well buttered on the infide, and 
rolled on each end clofc. Have fome hog*s lard, or beef-drip* 
ping boiling in a ilevv-paq, put in the flcaks, fry them of a fine 
brown, lay them in yoqr di(h, and garnifh with fried parfley; 
throw fome all over, have a little good gravy in.a cup, but take 
great care you do not break the paper, nor have any fat in the. 
difli, but let them be well drained. . . 


■ j e 



74 TbtArt pf Cotlery^ . 

- ; ' Chickens roajied wtbfofce-meat ani cueumUri *; ^ 

: TAKE two chickens, drefs them very neatlyt break the 
breaft-bahe» and make force-meat thus : take the flefli of a 
fowl, and*of two pigeons^ with fome dices of ham or bacon, 
chop them s^Il well together, take the crumb of a penny loaf 
soaked in miUc and boiled, then fct to cool; when it ia cool 
snix it a!! together, feafon it with beaten mace, nutmeg, pep* 
per, and a little fait, a very little thyme, feme parfley, and a 
little lemon- peel, with the yolks of two eggs ; then fill your 
Xowls, fpit them, and tie them at both ends} after you have 
pap:red the breaft, take four cucumbers, cut them in two, and 
lay them in fait and water two or three hours before ; then dry 
.them, and fill them with fome of the forcemeat (which you 
muft take care to fave) and tie them with a packthread, flour 
them and fry them of a fine brown ; when your chickens are 
enough, lay them in the difh and untie your cucumbers, but 
take care the meat do not come out \ then lay them round the 
chickens with the fat fide downwards, and the narrow end up* 
wards. You muft have fome rich fried gravy, and pour into 
the difh ; then garnilh with lemon. 

Note, One large fowl done this way, with the cucumbers: 
laid round it, looks very pretty, and is a very good di(h» 

51 / Cblekens h la braife. • 

YOU muft take a couple of fine chickens, lard them, and 

Tm' . feafon them with pepper, fait, and mace ; then lay a layer 

'^ of veal in the bottom of a deep ftew-pan, with a (lice or two 

-t of bacon, an onion cut to pieces, a piece of carrot and a layer 

V of beef; then lay in the chickens with the breaft downward, and 

}] a bundle of fweet-herbs : after that lay a layer of beef, aod 

'l put in a quart of broth or water ; cover ir clofe, let it ftew very 

foftly for an hour after it begins to fimmer. In the mean time, 

; . get ready a lagQo thus : take a good veal fweetbread, or two, 

il cut them fmall, fet them on the fire, with a very little broth or 

: ;| ^2tter, a few cocks-combs, trufilesand morels, cut fmall with 

.V;: an ox-palate, if you have itj ftew them all together till they arc 

* ,: enough; and when your chickens are done, take them up, and 

keep them hot ; then ftrain the liquor they were ftewed in, (kim 

<.: the fatoflF, and pour into your ragoo, add a glafs of red wine, a 

fpoonful of catchup, and a few mufhrocms ; then boil alltoge* 

/; ther, with a few artichoke bottoms cut in four, and.afparagu> 

i tops* If }'Our fauce is not thick enough, take a little piece of 

8 butter 

tnait Tkin ani Ea^. 75 

butter rolled In flour^ and when enough lay your chtckens in ^ 
the difbft and pour the ragoo over them« Garnifli with lemon; . | 

Or you may make your fauce thus : ^takc the gravy the fowls | 

^ere (tewed in» ftrain it» (kim off the fat» have ready half a | 

pint/pf oyfters, with the liquor ftrained, put them to your gra<i V 

vy with a glafs of 'white wine^ a good piece of butter rolled ia ^ 

flour ; then boil them all together, and pour over your fowls. ^ 

Garniih with IcmoAt /. / : • § 

y To marinate fowls. | 

TAKE a fine large fowl or turkey, raife the (kin from the . X 
Weaft^bone with your finger, then take a veal fweetbread and * ' \. 
cut it fmall, a Tew oyfters, a few muflirooms, an anchovy, fome . ^ 
pepper, a little nutmeg, fome lemon-peel, and a little thyme } l^ 

chop all together fmall, and mixt with the yolk of an egg, '_ 
(luff it in between the (kin and the ficfh, but take great care 
you do not break the (kin, and then ftufF what oyflers you pleaCe 
into tlie body of the fowl. You may lard the ))reaft of the 
fowl with bacon, if you chufe it. Paper the breaft, and roaft 
It. Make good gravy, and garni(h with lemon. You may add 
a few mu(hrooms to the fauce« 

To Iroii cbificns. 

SLIT them down the back, land feafon them with pepper 
and fait, Uy them on a very clear fire, and at a gieat diltanci^ . . 
Let the infide lie next the fire till it is above half done : then ; ' 
turn them, and take great care the fle(hy fide do not i>uriit 
throw fome fine rafpings of bread over it, and let them be of k 
fine brown, but not burnt. Let your fauce be good gravy^ . 
with mu(hrooms, and garni(h with lemon and the livers broiled^ , 
the gizzards cut, na(hed, and broiled with pepper and fait. ' 

Or this fauce; take a handful of forrel, di|»ped in boiling 
water, drain tt« and have ready half a pint of good gravy, a * 
ihalot (hred fmall, and fome paifley boiled ver«^ green; thicken 
it with a piece of butter rolled in flour, and ad J a glafs of red' 
wine, then lay your forrd in heaps round the fowls, and pour 
the fauce over I h«m. Garnitb with lemon. 

Note, You may make juft what fauce you fancy; 

Pulkd cbUkens. 
TAKE three chickens, boil them juft fit for eating, but noe .; 
too inuch i when they are boiled enough, flay all the. (kio 

oft • 

ylS .., :fbeArfofCohkety;' 

ofF) and taie the white jtefii ofF the bones, piiil it liiti) jb!ei:^( 
about as thick las a large quills aiid half a's long as your miger« * 
Have ready aquarter of a pint of good cream apd a pfcce of frclh 
l>utter about as big as an egg, flir them together till the butter 
is all melted, and then put in your chickens with the grayy that 
came from them, give them two or three tofTes round on the 
£re, put them into a diib, and fend them up hot. 

Note, The leg makes a very pretty dilh by itfelf, broilid 
very nicely with fome pepper and fait; the livers being broiled 
and the gizzards broiled, cut, and flaflied, and laid round ehe 
legs, with good grayy-faucc in the dilh. Garnift^ with Icmbn. 

Afuttyway ofjiewittg chickens. -^ 

TAKE two iihc chickens, half boil them, then take thein 
up in a pewter, or filver di(h, if you have one ; cut up your 
fowls, and feparate all the joint-bones one from another, and 
. then take out the breaft* bones. If there is not liquor enough 
. from the fowls, add a few fpoonfuls of water they were boilecl in,' 
put in a blade of mace, and a little fait ; cover it clofe with an^ ' 
other dilh, fet it over a ftovc or chaffing-difliof coals, let it ftew 
till the chickens are enough, and then fend them hot to the; 
table in the fame difli they were ftewcd in. 

Note, This is a very prettydifh for any fick perfon, or for a 
lying-in lady. For change it is better than butter, and the fauce 
is very agreeable and pretty. 

N. B. You may do rabbits, partridges, or n)oor-game this 

Chickens chiringr ate. 

- CUT off their feet, break the breaft-bohe flat with a rolling* 
pin, but take care you don't break the Ikin ; flour them, fry 
them of a fine brpwii in butter, then drain all the fat out of the 
pan, but leave the chickens in. Lay a pound of gravy-beef cut 
very thin over your chickens, and a piece of veal cut very thin, 
a little mace, two or three cloves, fome whole pepper, an onion, 
a little bundle of fweet-herbs, and a piece of carrot, and then 
pour in a quart of boiling water ; cover it clofe, let it (lew for 
a quarter of an hour, then take out the chickens and keep them 
hot : let the gravy boil till it is quite rich and good, then ftrain 
it ofFand put It into your pan again, with two fpoonfuls of red 
wine and a few mufhrooms ; put in your chickens to heat, thei^ 
take them up, lay them into your difh, and pour your fauce 
ever them. Garnilh with lemon^ and a few fliccs of cold hain 
warmed in the grayy. 



made Tlam and Eafj. . ,^j 

^ :N9t^> y^^ ^^7 ^'^ y^f chicken) with force-meat, ao^ lard 
them with bacon, ana add truffies, morels, and fweetbreadi 
cut fmaJlt but then it will' be a very high dilh. " ^ ' 

" * ' '■*.•' « - . ; . • 

. Cbiclens hqiUd mtb lacon and alifj. . . ,,^ 

BOIL two chiclcqn^vexy white in ^potby ^emfelye99an4^ 
piece pf ham, pr gopd t^iclcfaacon ; bqil tv^o bunches of celery 
tender, then cut them about ^wq inches long, all the white part^ 
put it imp a faucepan wuh half a pint of cream, a piece of buttef 
rolled in Hour, and fprne pepper and fait ; fet it on the fire, ai^d 
i!hake it often : when it is thick and fine, lay your chickefi; \ti 
the difli and pour your fauce in the middle, chat the celery may 
lie between the fowls, 9n4 ^arnifh thediih ajlrqund with/licei 
of ham Qr bacon. .. : .. !.: ' - , 

Note, If you have cold ham in the houfe, that, cut into flicet 
and broiled, does full as well, or better, to lay round the dlfh* 

:•.•:; / •• . .: r '\ ■ . . ' •••. ';".,: ■ 

Cbickeas with, tongues. A good dijb for , ''uat d(cl of 

company. . • i . • 

' TAKE fix fmall chickens boiled very white, fix hogs tbngiies^ 
boiled and peeled, a cauliflower boiled very white in milk and 
water whole, and a good deal of fpinach boiled green ; thenliay 
your cauliflower in the middle, the chickens clofe all round, and 
the tongues round them with the roots outward, and the fpi« 
liach in little heaps between the tongues. Garnifh with little 
pieces of bacon toafted^ and lay a little piece on each of the 

' ^^ Scotch chickens. *•• 

FIRST wafli your chickens, dry them in a clean doth, and 
finge them, then cut them into quarters ; put them into a flew 
pan or faucepan, and juft cover them with water, put in abl^de 
or two of mace and a little bundle of parfley ; cover them clofe, 
and let them flew half an hour, then chop hslf a handful of clean . 
wafhed parfley, and throw in, and have ready fix eggs, whites, 
and all, beat fine. Let your liquor boil up, and pour the egg' 
all over them as it boils ; then fend alt together hot in a deep 
difh, but take out the bundle of parfley firil. You muft be 
fure to fkim them well before you put In your mace^ and the 
broth will be fine and clear. 

;! 7^ : itbiArtefCookeryi ' 

; , ' Note, This is'alfo a very pretty diQi for fick people, but Ih^ 
r Scotch gentlemen: are very fond of it, . .*';.'';*, 

; V , To marinate chickens. 

CUT two chickens into quarters, lay them in vinegar for 

. ' three or four hours, with pepper, fait, a bay-leaf, and a few 

cloves, make a very thick batter, firfl; with half a pine of wine 

^ and flour, then the yolks of two eggs, a little melted butter; 

■ ^ Icme grated nutmeg and chopped parfley ; beat all very well to-* 

' gcther, dip your fowls in the batter, land fry them in a good deal 

'; ' of hog's lard, which mull firft boil before you put your chickens 

, i in« Let them be of a fine brown, and lay them in your diflx 

f ! like a pyramid, with fried parfley all round them. Garnifli 

with lemon, and have fome good gravy in boats or bafons.. 

.;:.;. ': i'oftiw chickens. - * " 

TAKE two chickens, cut them into quarters, wafli them 
clean, and then put them into a faucepan ; put to them a quar- 
ter of a pint of water, half a pint of red wine, fome mace, pep- 
per, a bundle of fwect-herbs, an onion, and a few rafpihgs ; co- 
ver them clofe, let them ftcw half an hour, then take a piece of 
butter about as big as an egg rolled in flour, put in, and cover 
• it clofe for five or fix minutes, fliake the faucepan about, then 
take out the fweet-herbs and onion. You may take the yolks 
of two eggs, beat and mixed with them ; if you don't like it, 
, . leave them out. Garnifli with lemon. 

Bucks a la mode. 

- ^ TAKE two fine ducks, cut them into quarters, fry them in 

butter a little brown, then pour out all the fat, and throw a lit- 

i tic flour over them ; and half a pint of good gravy, a quarter 

of a pint of red wine, two (halots, an anchovy, and a bundle 
of fweet-herbs; cover them clofe, and let them flew a quarter 
cfanhQuri take out the herbs, flcim ofF the fat, and let your 

' fauce be as thick as cream i fend it to table, and garnilh with 


-■ •• ' ' . • 

• : to drefs a wild duck the lejl way. 

• FIRST half roaft it, then lay it in a difli, carve it, but 

' leave the joints hanging together, throw a little pepper and 

fait, and fquccxe the juice of a lemon over it, turn it on the 

' •• hreafti 

n ■ ' • • 



maii Tlatn and Em^. .79 > 

breaft» and prefs it hard with a plate^ and add to Us own gravf^ \ 

twa of three fpoonfuls of good gravy» cover it clofe with another .• \ 

difby and fct over a fiove ten minutes* then fend it to table hot I 

in the dilh it was done in, and garnifii with lemon« You may | 

add a Jittle red wine, and a (halot cut fmall, if you like it, but « y 

it is apt to m^ke the duck eat hard, unlef^ you firft heat tho • >. 

vrine and pour it in juft as it is done* . .\ ' '■ I- 

7o hoil a duck er a ralhit V)itb ontoKS. 

BOIL your duck or rabbit in a good deal of water; be fure * | 

to (kirn your water, for there will always rifb a fcum, which if > 
it boils down will difcolour your fowls, &c« They will take ; |v 

about ha(f an hour boiling ; for fauce, your onions muft be p^^el- t 

•d, and throw them into water as you peel them, then cut them T 

into thin flices, boil them in milk and water, and fkim the li« V : 

S[uor« Half an hour will boil them. Throw them into a cleam ^ 

icve to drain them, put them into a faucepan and chop them ^ 

fmall, ihake in a little flour, put to them two cr three fpoonfuls \ 

of cream, a good piece of butter, ftew all together over the fire . \: 
till they are thick and fine, lay the duck or rabbit in the difli^ . * 

and pour the fauce all over; if a rabbit, you mull cut off the \ 
bead, cut it in two, and lay it on each fide the diih* V i 

Or you may make this fauce for change: take one large \ 

onion, cut it fmall, half, a handful of parfley clean wafhed and ' I 

picked, chop it fmall, a lettuce cut fmall, a quarter of a pint t 

' of good gravy, a good piece of butter rolled in a little flour; ' .. f 
add a little juice of lemon | a little pepper and fait, let all flew ' . '; • V' 

together for half an houf, then add two fpoonfuls of red wine* f 

. This fauce is moft proper for a duck} lay your duck in the difh« / v 

and pour your fauce over it. • « 

To drefs a duck with green feaje. I 

PUT a deep ftew*pan over the fire, with a piece of frelh but*. . f- 

tcr I finge your duck and flour it, turn it in the pan jtwo or three ■ \ 

minutes, then pour out all the fat, but lec the duck remaia k 

in the pan ; put to it half a pint of good gravy, a pint of peafe^ c 

two lettuces cut fmall, a fmall bundle of fweet-herbs, a little f. 

pepper and fait, cover them clofe, and let them fiew for half an ^i 

hour, now and then give the pan a fhake; v;hen they are juft \ 

done, grate in a little nutmeg, and put in a very littfe bestcni mace^ l 

and thicken it either with a piece of butter rolled in flour, or the ' i 

yolk of an egg beat up with two or three fpoonfuls of cream j • : f 

fliake it all together for three or four minutes, take out the fwect* \ 

bcrbs^ I 

i Kerb^> Uy the ^uck in the iji(ji, and pyur the faV?c over i^p 

/i . you may j;arAi(h with boiled rnji^yphoppc^, .or Jcjtit ;j|lp^\5%, 

ji "* ' TAKE three or .four cucumbers, pare them; take -out the 

\ Ictdi, cut them into little pieces. Jay them in vinegar for .two or 

thr^c hours before, with two large onions peeled and fliced, then 

\ do your duck as above \ then take the duck out, ?.nd put in the 

cucumbers smd onions, firft drain them in a cloth, let them be a ' 

T little brpwn, ftake a little flour over tticm \ in t;he mean time 

let your duck be ftewing in the faycepan with half a pint of 

i, gravy for a quarter of an hour, .then add to it the cucvmbcr$ 

and onions, with pepper and falttq your palate, a gppd piqqe of 
better rolled in flour, and two of thrcp fpoonfuls pf r^d )yjne i 
ihake all together, and let it flew together /or 
xiutes, then take up your duck an(^ pour the ftuce py.qr it,. 
.^ Or you may roaft your duck, and, n)skc, this. faHce aqd pour 

pver it, but then a quarter of a pint of grayy will ;$c enough. 

. toirefs aducjifijahraife. .J...... 

-y ;. TAKE a duck, lard it with little pieces of bacon, feafon it 

infide and out with pepper and fait, lay a layer of bacon cut 

thin, in the bottom of a ftew-pan, and then a layer of lean 
* ' beef cut thin, then lay your duck with fome carrot, an onion; 

a. little bundle of fwcet-herbs, a blade or two of mace, and lay a 

,\' thin layer of beef over the duck j cover it clofe, and fct it over a 

I: flow flre for eight or ten minutes, then take oiF the cover and 

ibakc in a little flour, give the pan a (hake, pour in a pini of 
f ; fmall broth, or boiling water; give the pan a (hake or two, cover 

'\\ - it clofe again, and let it flew half an hour, then take off the 

cover, take out the duck and keep it hot, let the fauce boil till 
j there is about a quarter of apint or little better, then flrain it and 

\, put it into the flcv/-pan again, with a glafs of red wine; put 

iii your duck, fhakc the pan, and let it flew four or Ave minuses ; 

- then lay your duck in the difli and pour the fauce over it, and 

.», garnifh with lemon. If you love your duck very high, you may 

\\ fill it with the following ingredients : take a veal fwcetbread cut 

■ , ^ eight or ten pieces, a few truffles, fpme oyfters, a little fwcet- 

[ herbs and parfley chopped fine, a little pepper, fait, and beaten 

inacc ; fill your duck with the above ingredients, tie both ends 
\\ tight, and drefs as above ; or you may fill it with force-meat 

made thus : take a little piece of veal, take all the fkin and fat 

' ; 6fF, beat in a mortar, with as much fuet, and an equal quan« 

. 1 . - 6 -^ tity 



... '\ Mii Plain ind ka^i it 

Uty or criimbs bPbread, a few fwcet-herbsy (bmeparlIcychop« 
pcd/a little Ieinon*peel, pepper, fait; beaten mace^ aild nutinegi * 
and mix it lip with the yolk of an egg* 

You may fte^ an'ok*s palate tender, and cut it into pieces^ • 
with fome artichoke* bottoms tut intb four, and tofled up in the . 
Tauce. You may lard yoi|r dutk or let it alone, juft as yoa 
plcafc i for my part I think it beft without. • ' * : 

' ^0 boil dueh the Frenzh vuy^ 

LET yoUr ducks be larded, and half roafted, then take tbedi < 
off the fpit, put them into a large earthen pipkin, with half a 
jpint of red wine, and a pint of good gravv^ fome chefnuts, firft 
roafied and peeled, half a pint of large oyfters, the liquor ftrain- 
'ed| and the beards taken oflF, two or thk-ee little onions lnince(l 
fmall, a very little ftripped thyme, mace, pepper, and a little 
- ginger beat fine; cover it clofe, and let fhem ftew half an hour 
bver a flow fircj ahd the cruft of a French roll grated when you 
put in your gravy and wine 5 when they are enough take thera 
up, and pour the faUce ovier them« 

^0 drefs a go'oft ivifb onlm or eahlagtk 

SAILT the goofe for a week, then boil it. It will take an 
liour. You may either make onion*fauce as we do for ducka, 
br cabbage boUcd, chopped, and ftewed in. butter, with a little 
pepper and fait; lay the goofe in the di{bi and pour the fauce 
bycr itt It feats very good with either. . . - - 

Direifiom for ro^Jling, a goofck . .• : : t ,V • ■ 

•tAKE fage, waft it, pick it clcan^ chop it fmall, witU : 
bepper and fait; roll them with batter, and put them into the i 
belly ; never put onion into any thing, unlefs yoii are fure etery ^ 
bbJy loves it; take care' that your goofe be clean picked and 
Wafbed, I think the beft way is to fcald a goofe, and then you 
arc fure it is clean, and not foftrong: let your water befcalding 
H hot, dip in your goofe for a minute^ then all the feathers will '■ 
tome off clean : U*heh it is quite clean wafh it with cold ptrater^ - 
and dry it with a cloth ; roaft it and bade it with butter, and 
ivhen it is half dbhe throw fome flour over it, that it may have 
a fine brown. Three quarters of an hour will do it at a quick 
()^e, if it is not too large/ otherwife it will require an bour^ 
Always have good gravy in a bafon^ and apple-fauce in an« 
other*- . ; ^ '• » •••* •• ?••*•' •■• • :> * 





^ ©o 4irfM 



I i 



:| ' NEVER put any fcafoning into it, unlcfs d^fired^ Yoii 

j . inuft cither put good gravy, or green- faucc in the difli, made 

' ^1 . 'thus: take a handful of forrel, beat it in a mortar, and fqueezc 

;| the Juice out, add to it the juice of an orange or lemon, atid a 

'! little fugar,heat it in a pipkin, and pour it into your di(h| but 

; ; I , the bcft way is to put gravy in the difh, and green- fauce in a 

. ; j . cup or boat. Or made thus: take half a pint of the juice of 

; 'I' ■ forrel, a fpoonful of white wine, a little grated nutmeg, a 

I • little grated bread ; boil thefe a quarter of an hour foftly, then 

- drain it, and put it into the faucepan again, and fwceten rt 
* with a little fugar, give it a boil, and pour it into a dilh or 

bafons fome like a little piece of butter rolled in flour^ and 
. put into It. 

" ^odryagoofe. 

GET a fat goofe, take a handful of common fait, a quarter 

of an ounce of falt-petre, a quarter of a pound of coarfe fugar, 

mix all together, and rub your goofe very well : let it lie in 

this pickle a fortnight, turning and rubbing it every day, then 

roll it in bran, and hang it up in a chimney where wood-fmoke 

I * is for a week. If you have not that convcniency, fend it to 

] ' . the baker's, the fmoke of the oven will dry it; or you may 

I . • hang it in your own chimney, not too near the fire, but make 

V V a fire under ir, and lay horfe-dung and faw-duft on it, and that 

will fmother and fmoke-dry it ; when it is well dried keep it in 

a dry place, you may keep it two or three months or more; 

' when ydli boil it put in a good deal of water, and be fure to 

- ikim it well, 
. Note, You miy boil turnips, or cabbage boiled and flewcd 
in butter or onion- fauce. 

To drefs agoofe in ragoo. 

FLAT the breaA down with a cleaver, then prefs it down 

j V with your hand, fkin it, dip it into fcalding water, let it be 

{ cold,, lard it with bacon, feafon it well with pepper, fait, and 

j- a little beaten mace, then flour it all over, take a pound of good 

f ' . beef-fuet cut fmal!|, put it into a deep (lew- pan, let it be melted, 

i then put in your goofe, let it be brown on both fides \ when it is 

• brown put in a pint of boiling water, an onion or two, a bundle 

I qf fweet-herbs, a bay-leaf, fome whole pepper, and a few 

! cloves ; /coyer it clofe, and let it flew foftly till it is tender, 

I • About half an hour will do- it, if fmall \ if a large one, three 


mii Plain and Edfi. .85 

qiiarten of to hoar. In the mean time make a ragoo9..b(»l 
fofxie turnips almoft enough^ fome carrots and onions quite 
eoougb I cut them all into little pieces, put them into a fauce* 
pan with half a pint of good beef gravy, a liule pepper and 
falt| a piece of butter rolled in flour, and let this (lew altoge^ 
ther a quarter of an hour. Take the gbofc and drain it well^ 
then lay it in the dilh, and pour the ragoo over it. 

Where the onion is difliked, leave it out. You may add 
cabbage boiled and chopped fmalh 

4 goofc a la mbdek 

TAKE a large fine gobfe, pick it cleans (kjn it, and cut it 
iovrti the back, bone it nicely, take the fat oflp, then take « 
dried tongue, boil it and peel it : take a fowl, and do it in tHe * 
fame manner as the goofe, fcafon it with pepper, fait, and beaten 
mace, roll it round the tongue, feafon the goofe with the fame» 
put the tongue and fowl in the goofe, and few the goofe up 
again in the fame form it was before; put it into a little pot 
that will juft hold it, put to it two quarts of beef-gravy, a 
bundle of fweet-herbs aiid an onion ; put foxhe ilices of harh^ 
or good bacon, between the fowl ,and goofe ; cover it clofe, 
and let it Hew an hour over a good Hre : when it begins to boil 
let it do very fofily, then take up your goofe and fcim off iail 
the fat, firairi it, put in a glafs of red wine, two fpoonfuls of 
catchup, a veal fweethread cut fmall, fome truffles, morels, and 
inufliroomi, a piece of butter rolled in flour, and fpche pepper 
and fait, if wanted ; put in the goofe again, cover it clofe, and 
let it flew half aii hour longer, then take it up and pour the 
ragoo over it, Garnifh with lemon. 

Note, This is a very fine difli^ You muft mind to fave the 
bones of the goofe and fowl, and put them into the gravy when 
it is firfl fet on, and it will be better if you roll fome beef*mar* 
tow between the tongue and the fowl.apd between the fowl and 
goofe, it will make them mellow and eat fine. You may add 
'. fix or feven yolks of hard eggs whole in the difb, they are a 
pretty addition* Take care to ikim off the fau 

to Jtew gibUtS. * 

LET them be nicely fcalded and picked, break the tlvo pinion 
, bones in two, cut the head in two, and cut ofF the noftrils; cut 
j. the liver in two, the gizzard in four, and the neck in two ; flip 
^ ofF the fkin cff the neck, and make a pudding with two hard 



cggi chopped finct the crumb of a French roll ficeped in hot 

G a miUt 

ti fbt Art of Cookery^ 

ImUI^ two or three houn, then mix it with the hard egg, a Itttlc 
. . nutmeg, pepper, fait* and a little fage chopped fine, a very Tittle - 
snelted butter, and ftir it together: tie one end of the.(kin,an(l 
iill it with ingredients, tie the other end tight, and put all to- 
gether in the fauce-pan, with a quart of good mutton brothi a 
. ' bundle of fweet-herbs, an onion, fome whole pepper, mace, two 
or three cloves tied up loofe in a mufltn rag, and a very little 
piece of Icmon-pcel ; cover them clofc, and let them ftcw till . 
ouite tender, then take a fmall French roll toafted brown on alL 
lides, and put it into the fauce^-pan, give it a (hake, and let it 
; 1 , fiew till there is juft gravy enough to eat with them, then take 

; ' ij out the onion, fweet- herbs, and fpice, lay the roll in the middle^ 

" the giblets round, the pudding cut into flices and laid round, 
' and then pour the fauce over all. 




. ' . • Jtnotber way. 

TAKE the giWets clean picked and waflied, the feet fkinned 

Ij and bill cut ofF, the head cut in two, tl>e pinion bones broke 

' into two, the liver cut in two, the gizzard cut into four, the pipe 

* pulled out of the neck, the neck cut in two : put them into a 

. pipkin with half a pint of water, fome whole pepper, black and 

•*/ white, a blade of mace, a little fprig of thyme, a fmall onion, 

a little cruft of bread, then cover them clofe, and fet them on 

a very flow fire. Wood-embers is bed. Let them flew tilt they 

. are quite tender, then take out the herbs and onions, and pour 

them into a little diflu Seafon them with falt« 

• i 

i \ 


^$ roaft pigeons. 

. _ . FILL them with parfley clean waflicd and chopped, and forac 

I ^pepper and fait rolled in butter; fill the bellies» tic the neck- 

J end clofe, fo that nothing can run out, put a (kewer through th: 

if legs, and have aiittle iron on purpofe, with fix hooks to it, and 

I on each hook bang a pigeon ; faften one end of the ftring to tbt 

5 ^chimney, and the other end to the iron (this is what we call tw 

iJ . poor man's (pit) flour them, bafte them wfih birtter, and t\m 

: •♦ • * them gently for firar of hitting the bars. They willroaftnicclv, 

; and be full of gravy. Take care how you take them ofF, noi 

i * to lofe any of tac liquor. You may melt a very little butter, 

: I J and put itito the difh. Your pigeons ought to be quite frefli, 

• iJ and not too much done. This is by much the bcft way**^ 

I • doing them, for then they will fwim in* their own gravy*. ar>! 

' 5 • a very little melted butter will dow . • >_ 

j * • "^ ■:•■ :'■■'- ..... . wb«» 

fMie Plain and E44yi " ?^. 

When ycm roaft them on a /pit all the gravy'nint out, or if 
you ftuflf them and broil them whole you cannot fave the gravy 
fo welly though they will be very good with parfley and butter^in 
the di(b> or Iplit and broiled with pepper and b&u 

To bml pigeons. 

BOIL them by themfelves, for fifteen mtnutest then %oi! %" 
handfome fquace piece of bacon and lay in the middle i ftcw ' 
fome fpinach. to lay round, and lay the pigeons on the fpinacb. 
Garnifli your diih with parfley laid in a plate before the fire ro 
crifp. Or you may lay one pigeon in the nriiddle^ and the reft 
round, and the fpinach between each pigeon, and a flice of 
bacon on each pigeon. Garnifli with flices of bacon and 
melted butter in a cup. 

To Ma dauhe pigeonSM 

TAKE a large fauce-pan, lay a layer of bacon, then a layer; - 
I • of veal, a layer of coarfe beef, and another little layer of v^t 
• ; about a pound of veal and a pound of beef cut very thin, a piece 
' ; of carrot, a bundle of fweet* herbs, an onion, fome blaeV and . 
^ white pepper, a blade or two of mace, four or five <;love.s, a- 
little cruft of bread toafted very brown. Cover the fauce-pan 
dofe, fet it over a flow fire for five, or fix minutes, fluke in a ^ 
little flour, then pour in a quart of boiling water, fhake it round, 
cover it clofe, and let it flew till the gravy is quite rich and good, . 
then ftratn it off and flcim off all the far. In the m<ean tin^ie fluff 
the bellies of the pigeons, with force-meat, miade thu^: take a 
pound of veal, a pound of beef-fuet, beat both in a mortar fine, 
3n equal quantity of crMttibs of bread, fome pepper, falc, nut- 
meg, beaten mace, a little lemon-peel cut fmall, fome parfley - 
cut fmall,and a very little thyme ftripped ; mix all together with 
the yolk of an egg, fill the pigeons, and'flat the bread down^ 
flour them and fry them in frcfli butter a little brown : then pour 
the fat clean out of the pan, and put to the pigeons the gravy, 
cover them clofe, and let them flew a quarter of an hour, or 
till you think they are quite enough ; then take them up, lay 
. them in a difli, and pour in your (auce : on each pigeon lay a 
I \ bay.leaf, and on the leaf a flice of bacon« You may garnifli 
|j v»'ith a lemon notched, or let it alone. 

Note, You may leave out the ftufling, they will be \cty rich 
and good without it| and it is the bell way of diefUng them for ' 
I ii^)e made-difliif . 




I i^- ' the' Art tf 'Cookery^ • 

.,j • 

MAKE a good fprce-meat as above, cut pfF th e feet quUc'i 

[f; iftuff chem in the fhape of a pear» roll them in the yolk of an 

'I ^bS* ^^^ ^^^^ 1^ crumbs of bread, ftick the leg at the top, and 

J butter a difli to lay them in i then fend chem to an oven to bake^ 

! jj ' but do npt let tjjem touch cacti other* When they arc enough^ 

t I^y th^m In a djfli, ^nd poup in good gravy thickened with the 

'^ yolk of an egg» or butter Tolled inflour: do qpt pour your gravy . 

over the pigeons. You may garniih with lemon. It is a pretty 

» !| S^M^^fl ^'fh • P^ ^^^ change^ ]ay one pigeon in the middle, the 

:: /;J reft round, and ftcwed fpinach tjjtwcen ; poached eggs on the 

■['] I ' fpinachf Garnifh v^ith notched Iemoi> and orange cut intq 

{| quarters, and hayc melted butter in boats, 

•'1 ' ' 

I Pigeons fiovcd. 

TAKE a fmall cabbage lettuce, juft cut out the heart and 

i ' \ make a force* meat as before, only chop the heart o^ the cabbage 

: I and mix with iC| then you muft fill up (he place, and tie it acrofs 

' \ with a packthread ; fry it of a light brown in frefli butter, pour 

\\ out all the fat, lay the pigeons round, flat them with your hand, 

r\ ieafon them a little with pepper, fait, and l)eaten mace (take 

I . great care not to put top much fait) pour in half a pint of llhc* 

I riifh wine, cover it clofe, and let it fte w about five or fix minutes ; 

.\ then put in half a pint of good gravy, cover them clofc^ and Jet 

ij ^thcm flew half an hour. Take a good piece of butter rolled in 

flour, fhake it in: when it is fine and thick take it up, untie it, 

^^ . lay the lettuce in the middle, and the piceons round: fqueeze 

I -. ^ in ia little lemon juice, and pour the fauce all over them. Stew 

\ ' .a little lettuce, and cut it into pieces for garnifh with pickled 

;? red cabbage. • 

j Note, Or for change, you may fluff your pigeons with the 

^ fame force*mcar, and cut two cabbage lettuces into quarters, 

^ and flew as above : fo lay the lettuce between each pigeon, and 

I ■ . : pne in the middle, with the lettuce round it, and pour the faucQ 

^ all over them. 




' Pigeons furtouf. 

FORCE your pigeons as above, then lay a flice of bacon 

pn the breafl, and a flice of veal beat with the back of a knife, 

and feafoned with niace, pepper, and fait, tie it on with a 

* jfmall packthread, or two little fine fkewers is better ; f^it 

them on a fine bird fipit, roafl them and bade with a piece of 

/ • * butier. 

made PUttt and Em^. . %j[ 

butter, then with the yolk of an egg, and then bafle them agaia 
with crumbs of breadi a little nutmeg and fweet-herbs ; whea 
enough lay them in your difh, have good gravy ready, with 
i uufiles, morels, and mulhrooms, to pour into your di(h« .Gar « 
i iifli with lemon. -• • .. 

i Pigeons in compote with white Jaua. 

'LET your pigeons be drawn, picked, fcaldcd,. and flayed | 

■ ^{hen put them into a flew- pan with veal fwcetbreads, cocks* 

; combs, mufhrooms, trufBes, morels, pepper, . £ilt« a pint of 

: * thin gravy, a bundle of fweet*herbs, an t>nion, and a blade or 

1 : two of mace : cover them dofe, let them ftew half an hour* 

then take out the herbs and onion, beat up the yolks of two or 

three eggs, with fome chopped parfley^ in a quarter of a pint of 

creamt and a Jittle nutmeg ; mix all together, Air it one way 

: jtill thick ; lay the pigeons in the difli, and the fauce all over. 

Garnifli with lemon. i. 

A French fiipton of pigeons: / 

TAKE favoury force-meat rolled out like pajde^ put it in a 
butter di(h, lay a layer of very thin bacon, fquab pigeons, diced . 
fweetbread, afparagus-tops, muflirooms, cocks-combs, a palate 
boiled tender and cut into pieces, and the yolks of hard eggs ; 
make another force-meat and lay over like a pye, bake it; and 
when enough turn it into adi(h, and pour gravy round it. 

Pigeons ioiled Wilh rice. ' V*. 

TAKE fix pigeons, fluff their bellies with parflcy, pepper,- 
and fait, rolled in a very little piece of butter ; put them into a 
quart of mutton broth, with a little beaten mace, a bundle of 
.fweet*herbs, and an onion ; cover them clofe, and let them b Ml 
a full quarter of an hour } then take out the onion and fweet« 
herbs, and take a good piece of butter rolled in flour, put it in 
and give it a ihake, feafon it with fait, if it wants it, then have 
ready half a pound of rice boiled tender in milk ; when it begins 
to be thick (but take great care it do not burn) take the yolks 
of two or three eggs, beat up with two or three fpoonfuls of . 
cream and a little nutmeg, ftir it together till it is quite thick^ ^ 
then take up the pigeons and lay them in a di(h; pour the gravy 
to the rice, ftir all together and pour over the pigeons. Gar« 
nifh with hard eggs cut into quarters. . ' • 

G 4 Pigeofgly 

l| - If . :^fj&( of Coohry^ 


^ AFTER having truffed your pigeons with ihcir legs in their 

-% l>odieS|^ divide them in two, and lard them with bacon; thei^ 

i ' ' ' )ay them in a ftew^pan with the larded Ade downwards, and two, 

^ wnole leeks cut fmalU two ladlefuls of mutton broth, or veal . 

•^ gravy 5 coyer them clofc over a very flow firr^ and when ihey afip 

Ij- enough maVe your fire very brifk, to wafte away what liquor 

!^ ' * remain^ : when they are of a fine brown take them up, and pour 

' ji . put all the fat t))at is left in the pan; then pour in fome veal 

7 . gravy to' loofen what fticks to the pan, and a little pepper;, ftir 

,tj ^ahout for two qr three minutes and pour i( over the pigeons* 

•» , This i^ a pretty little fide-^ilb. ^ 

V '...'J- ^- • ■ . . • 

>;i • * ^ IT? roaft pigccns VfUb a farce. 

Tigecns tranfmogrtfed. '. ;; '! ' \ \ 

! 1 iTAKE your pigeons, feafon thetn with, pepper and falti ta^^ 
Si.large.pieceoiFbuttert make a pufF-pafte, and roll each pigeoi^. I 
^ in a piece of pafte ; fie them in a cloth, fo that the.pafie do no%, J 

'i break ; boil them ip a gqod deal of water. They will take in ^ 

hour and a half boiling ; unti^ them carefully that they do not 
break ; lay them in the di(h, and you may pour a little good 
gravy in the difli. They will eat e:(ceeding good and nio0^ 
and ^i\l yield ff uge eno^gh of a very agreeable reli(h. ": 

MAKE ^ farce with the livers minced fmall, as in\ich fweet 
. fuet or marrow, grated breaa, and hard egg, an equal quati^ 
^tity of each; feafon with beaten mace, nutmeg, a little pep^ 
per,, fait, and a little fweet^berbs; mix a|l thefe together wittij. 
the yolk of an eg^,«then cut the (kin of your pigeon between 
. the legs and the body, and very carefully with your finger raife 
the ikin from the flefh, but take ?are you do not break it: theii 
« force them with this farce between the (kin and fle(b, thpn trufa 
the legs clofe to keep it in ; fpit them and roaft them, drudge 
(hem with a little flouri arid bade them with a piece of butter t 
fave the gravy which runs from them, and mix it up with a 
' little Tcd wine, a little of the force- nieat, and fome nutmeg« 
. JLet it boil, then thicken it with a piece of butte^ >oUed iti 
i, fiour, and the yqljc pf an egg beat up, and fome minced lemon j 

I yrhcn enough lay the pigeons in the di(h and pour in thcfaucc, 

h Garnifh with lemon. 

1 «♦•♦..■ ■ . r« 

PIR3T ftew your pigeons iq a very little gravy, till eqougbV t 

gflj take different fort? of flcfix according to your fancy^ &c, both • | 

pf butcher*^ meat and fowl ^ chop it finall, feafon: it wiih beatea J^ \ 

macct cloves, pepper, an4 fait, and beat ic in a mortar till it is ; I 

like paftei roll your pigeons in it, then roll them in the yolk of > 

an eggifcakp flour and crumbs of bread thick ail over, have ready | 

ifpmc Wcf d/ipping or hog's lard boiling 5 fry them brown, an4^ [ K 

jijyibw in your dilh, (3arniih with fried parflcy^ _ | 

.:. • Pigemin a hole. , i 1^ 

TAKE your pigeons, feafon them with beaten mace, pep* I 

per, and fait; put a little piece of butter in the belly, lay, * | 

them in a diOi, and pour a little batter all over them, made t 

with a quart of milk and eggs, and four or five fpoonfuls of 4 

^uf. Bake ic^ aiid fend it to table. It is a good dl(h, '} 

pigeons in pimUco. : \S 

TARE the livers, with fome fat and lean of ham or bacon, \ ; 

muflirooms, truffles, parfley, and fwcet-hcrbs; feafon with beatca * I . 

. n»ace, pepper, and fait; beat all this together, with two ra^ 1 

fggs, put it into the bellies, roll them in a thin flicc of veal, • ■• 

over that a thin flice of bacon, wrap them up in white paper, fpiC • I 

them on afmall fpit, and roaft them. Jn the mean time make : I 

for them a r^igoo of truffles and mulhrooms chopped fmall with ^ . 

parfley cut fmalli put to it half a pint of good veal gravy, thickea ' [;- 

with a piece of butter rolled in flour. An hour will do your pi* 1 

geons; bafte them, when enough lay them in your difli, take V^ I * 

pfFthe paper, and pour your faucc over them. Garni(h vrith pat-. I 

ties, made thus: take veal and cold ham, bccf-fuet, an equal ; 

quantity, forac mufhroom^, fwect-herbs, and fpice, chop them • «j, 

foiall, fet them on the fire, and moiften with milk or cream | ^ i 

then make a little pufFpafle, roll it and make little patties, ( 

about an inch deep and two inches long; fill them with the above ,| 

ingredients, cover them clofe and bake them; lay fix of theiq I 

round a difh. This makes a line di(b for a firft courfe» . \ 

■.'.■. . ?• 

^0 jugg pigeons. " ■ \ 

PUL#L, crop, and draw pigeons, but don't wafli them; fave * * I 

th^ livers and put them in fcalJing water, and fet them on the I 

fire for a minute or two : then take them out and mince them* • \ 

foiall^ and briiifc them with the back pf a fpoon ; mix with them v ij 

?l«ilc I 




j^' The Art of Cioifheryi * 

I a little pq)per« fait, grated nutmeg, and Iemoii*peel fhred very 

jj fine, chopped parfley, and two yolks of eggs very hard } bruire 

1 them as you do the liver, and put as much fuet as liver (baved.' 

exceeding fine, and as much grated bread % work thefe together 

with raw eggs, and roll it in frefli butter; put a piece into the 

J crops and bellies, and few up the necks and vents ; then dip your 

\ pigeons in water, and feafon them with pepper and fait as for a 

J. pie, put them in your jugg, with a piece of celery, ftop them 

I dofe, and fet them in a kettle of cold water; firft cover thcqi 

i dofe, and lay a tile on the top of the jugg, and let it boil three 

^ hours ; then take them out of the jugg, and lay them in a 

!^ . iii(h, take out the celery, put in a piece of butter rolled in 

I flour, (hake it about till it is thick, . and pour it on your pU 

:'/' ' gcon)* Garnifh with lemom 

^ -> . '^ ^ • • To ftew figeohu ^' ■' ' : 

;;^ •. SEASON your pigeons with pepper, fait, cloves, mace, and 

% * feme fweet^herbs ; wrap this feafoning up in a piece of butter, 

^ and put in their bellies ; then tie up the neck and vent, and 

'*;i half-roaft them; then put them into aftew-pan with a quart of 

rr . {rood gravy, a little white wine, feme pickled mufhrooms, a 

'^ few pepper-corns, three or four blades of mace, a bit of lemoa* 

^i peel, a bunch'of Iweet-herbs, a bit of onion, and fome oyfters 

^ pickled; let them ftew till they are enough, then thicken it up 

'J • with butter and yolks of eggs. Garnifh with lemon. . 

/ . Do ducks the fame way. . ^ 

'.1 . ■ * .: . . . • • .... 

;1 ._. ' To drefs a calps liver h a caul. 

^ • TAKE off the under (kins, and (hred the livei very fmall, 

i \ ' ( then take an ounce of truffles and morels chopped fmall, with [, 

* , parfley; roaft two or three onions, take off, their outermoft 

} coats, pound fix cloves, and a dozen coriander- feeds, add them 

to the onions, and pound them together in a marble mortar ; then 

take them out, and mix them with the liver, take a pint of 

cream, half a pint of milk, and feven.or eight new-laid eggs; 

beat them together, boil them, but do not let them curdle, flued 

a pound of fuet as fmall as you can, half melt it in a pan, and 

pour it into your egg and cream, then pour it into your liver, then 

ti • mix all well together, feafon it with pepper, fait, nutmeg, and a 

: |] little thyme, and let it (land till it is cold : fpread a caul over the 

^ ' Wtom and fides of the (lew^pan, and put in your haflied liver 

V r and cream all together, fold it up in the caul, in the (hape of a 

I: . ^ 8 • calfs 

ii • • •• • 

i '-■'■ '. - :■ .''■-■■■■■. .-■..:■■ 

m^deTlain and Eaif:^ ' • 9i» 

f alf • s Uver« then turn it upfiJe-down carefully, lay it in a diCi* 
* that will bear the oven, and do it over with beaten eg^, drudge 
it with grated bread, and bake it in an ovem Serve it up hoc-. . 
toa firft cottfffe. ^ * 

T'ip roajl a talPs livers . * 

. ^ LARD It with bacon, fpjt it firft, and roaft it; ferve it up 
J vith good gravy, . - . 

I r To roafi partridges. 

, LET them be nicely roafted, but not too fnuch| drudge them 

^ 2 with a little floury and bafte them moderately ; let theni have a 
I fine froth, let there be gOod gravy-faucc in the di(h, and bread* 
i fauce in bafons made thus : take a pint of water, put in a good: 
thick piece of bread, fome whole pepper, a blade or two of mace; 
I boil it live or fix minutes till the bread is foft« then take out all' * 
I ^ the fpice, and pour out all the water, only juft ^pugh to keep \ 
} it moift, beat it fofc with .a fpoon, throw in a little (alt, and a 
good piece of frefh buttei*; ftir it well together, fet it over the 
\ fire for a minute or two, then put it into a boat. 

•t ■ 

.] . To boil partridges. 

\ BOIL them in a good deal of water, let them boil quick, and . 
fifteen minutes will be fu^cient. For fauce, take a quarter qf 
a pint of cream, and a piece of frefli butter as big as a large wal« 
nut ; ftir it one way till it is melted, and pour it into thedifh. ! . 
4 ^ Or this fauce: take a bunch of celery clean wafhed, cut all 

j . the wh{te very fmall, wa(h it again very clean, put it into a 
j fauce-pan with a blade of mace, a little beaten pepper, and a' 
\ very little fait; put to it a pint of water, let it boil till the water 
is juft wafted away, then add a quarter of a pint of cream, and 
a piece of butter rolled in flour ; ftir all together, and when it 
is thick and fine pour it over the birds* 

Or this fauce : take the livers and bruife them fine, fome 
parfley chopped fine, melt a little nice frefh butter, and thea 
;id(l the livers and parfley to it, fqueeze in a little lemon, juft 
give it a boil, and pour over your, birds. 

Pr t^is fauce : take a quarter of a pint of cream« the yolk of 
pnegg beat fine, a little-giated nutmeg, a little beaten mace, a 
piece of butti^r as big as a nutmeg, rolled in flour, and one fpoon^ ^^ 
ful of whipe wine ; ftir all t<»(>ether one way, when fine and 
thick pour it over the birds. You may add a few mufhrooms. 

Or this fauce; take a few muftirooms, frefli peeled, and waf)^ • 
thcQ) clean^ pup (hpm i;i 4 faifcc^pan with a little fait, put iheni 


;i -'^ ; • :■■ . ' ■ ..... .. • ■ ■ . • 

I $t ^i Art of Cookery^ ^ 

I over A quick fire, let them boil up, then put in a quarter of t 

I pint of cream and a little nutmeg; (hake them together with 

\ % very little piece of batter rolled in flour, give it two or three 
; ' (haVes over the fire, three or four minutes will do i then pour 

I it over the birds, . , 

I Or this fauce: boil half a pound of rice very tender in beef 

\ g"'^y» feafon with pepper and fait, and pour over your birds. 

I, Thefe fauces do for boiled fowls; a quart of gravy will be 

i enough, and let it boil till it is quite thick, 

I */ ^0 drefi partridges a la bratfs. ' 

[' TAKE two brace, trufs the legs into the bodies, lard them, 
fifafon them with beaten mace, pepper and fait; take a (lew- pan, 
lay flices of bacon at the bottom, then dices of beef, and then 
fiices of veal, all cut thin, a piece of carrot, an onion cut fmall, 
a bundle of fweet-herbs, and fome whole pepper: lay the par* 
1 jtridges with the breafts downward, lay fome thin flices of beef 

I .and veal over them, and fome parfley (bred fine ; cover them and 

{' * let them ftew eight or ten minutes over a very flow fire, then give 
i your pan a fliake, and pour in a pint of boiling water ; cover it 

clofe, and let it flew half an hour over a little quicker fire ; then 
• . V take out your birds, keep them hot, pour into the pan a pint of 
thin gravy, let them boil till there is about half a pint, then ftrain 
it oft and (kim off all the fat : in the mean time, have a veai 
fweetbread cut fmall, truffles and mcrels, cocks-combs, and 
fowls livqrs fte wed in z, pint of good gravy half an hour, fome ar* 
tichpke-bottoms and afparagus-tops, both blanched in warn^ 
;water, and a few mufhrooms, then add the other gravy to this, 
I: ' andj>utiri your partridges to heat, if it is not thick enough, take 

] a piece of butter rolled in flour, and tofs up in it ; if you will 

!\ •\, \i.t at the expence, thicken it with veal and ham cuUis, but it 
I .yn\\ be full as good yrithout. 

j • . .' . "^0 make fartria^e paries. 

I . ' TAKE two roailed partridges and the 9e(h of a ]arge fowl, 

I |l little parboiled bacon, a little marrow or fweet*fuet chopped 

I rcry fine, a few inuihrooms and morels chopped fine, truflles, 

I ^ and artichoke-bottoms, feafpn with beaten mace, pepper, a 

I little nutmeg, fait, fweet-herbs chopped fine, -and the. crumb of 

i f two-penny loaf fpaked in hot gravy; mix all well together 

] v^ith the yolks of two eggs, make your panes on paper, of a 

K found figure, and the thicknefs of an egg, at a proper dif- 
^ance pnp from-f(noU^er| dip the point pf a knife ip the yolk of 

1 ! 

made Thin end Eafy.. ' g^ 

tn eggf in order to fhape ihem } bread them neatljr, and bake 
them a quarter of an hour in a quick oven; obferve that*the 
uuffles and morels be boiled tender in the gravy you foak the 
bread in. Serve them up for a ftde-difh, or they will ferve to 
garnilb the above difh« v^hich will be a very fine one foV a firft 
courie^ % *' 

Note, When you have cold fowls in the houfe, this makes la 
pretty addition in an entertainment. 

• • To roaji pbeafants. 

PICK and draw your pheafants^ and finge them, lard one witK 
bacon, but not the other, fpit them, roaft them fine, and paper 
them all over the breaft ; when they are juft done, flour and 
bafte them with a little nice butter, and let them have a fine 
white froth ; then take them up, and pour good gravy in the 
di(h and bread^faiice in plates. 

Or you may put water-crefTes nicely picked and wa(hed, and 
juft fcalded, with gravy in the difli, and lay the crefies under 
the pheafants* 

Or you may make celery- fauce flcwed tender, drained and 
niixed with cieam, and poured into thedifli. 

If you have but one pheafant, take a large fine fowl about the 
bignePs of a pheafant, pick it nicely with the head on, draw it 
and trufs it with the head, turned as you do a pheafanfs, lard the 
fowl all over the breaft and legs with a large piece of bacon cut 
in little pieces ; when roafted put them both in a dilh, and no 
body will know it. They will take an hour doing, as the fire 
muft not be too brifk, A Frenchman would order fi{h*fauce to 
them, but then you quite fpoil your pheafants. 

A Jtevicd pbtafann 

TAKE your pheafant and ftcw it in veal gravy, take artichoke* 
bottoms parboiled, fome chefnuts roafted and blanched : when 
your pheafant is enough (but it muftftew till there is juft enough 
for fauce, then (kirn it) put in the chefnuts and artichoke-bot« 
toms, a little beaten mace, pepper, and fa!t juft enough to fea« ' 
fon it, and a glafs of white wine, and if you don*t think it thiclc 
enough, thicken it with a little piece of butter rolled in flour: 
fqueezc in a little lemon, pour the fauce pvcr the pheafant, and 
have fome force-meat balls fried and pur into the difli. 

Note, A good fowl will do full as well, trufT^d wit,h the head 
on like a pheafant* You may fry fau&gcs inftcad of force-meat 

9+ ■ \TbtArtofCbokiryi 

'■'.■' ' - ! ' • ' ■' I ' . ' ' 

/. - r : ^0 irefs d fbiafanl h la Braife. 

tj AY a layer of beef all dvcr your pan, then a layer of veaf^ 
a little piece of bacon, a piece of carrof, an onion ftuck with 
cloves^ a blade or two of niac^i a fpoonful of pepper, black and 
iKfhite, and a bundle of fweet herbs i then lay in the pheafant, 
'lay a layer of veal, and then a layfcr of beef to cover it, fet it on 
the fire five or fix minutes, then pour in two quarts of boiling 
water : cover it clofe, and let it (lew very fofcly an hour and 
a half, then take up your phcafant, keep it hot, and let the 
gravy boil till there is about a pint ; then (Irain it ofF, and put ic 
in again, and put in a veal fweet-bread, firft being ftewed with 
the pheafant, then put in fome trufHes and morels, fome livers of 
fowls, artichoke-bottoms, and afparagus-tops, if you have 
them I let all thefe fimmer in the gravy about five or fix mi- 
nutes, then add two fpoonfuls of catchup, two of red wine, and 
a little piece of butter rolled in flour, (hake all together, put in 
your phcafant, let them (lew all together with a few mu(h« 
room$ about five or fix minutes more, then take up your phea-^ 
fant and pour your ragoo all over, with a few force-meat balls^ 
Garnifh with iemon» You may lard itj if you chufe. 

To hit a phcafant. 

TAKE a fine phcafant, boil it in a good deal of water, ketf) 
joyLT water boiling i half an hour will do a fmall one^ and three 
quarters of an hour a large one. Let your fauce be celery ftew« 
cd and thickened with cream, and a little piece of butter rolled 
in flour ; take up the pheafant, and pour the fauce all over. 
Garnifh with lemon. Obferve to flew ydur celery fo, that 
the liquor will not be all wafted away before you put your 
cream in ; .if it wants fait, put in fome to your palate* 

Torcajifnipes or woodcocks. 

SPIT them on a fmall bird-fpit, flour them and bafte them 
with a piece of butter, then have ready a flice of bread toaftctl 
brown, lay it In a di(h, and fet it under the fnipes for the trail 
to drop oh ; when they are enough, take them up and lay 
them on a toafl ; have ready for two fiiipes, a quarter of a pint 
of good beef-gravy hot, pour it into the difti, and fet it over a 
chajFHng^dilh two or three minutes^ Garnifh with lemon, and 
fend them hot to tablc« 




fttais Plain and Eafy. . , 9^ « 

Snipis in afurtcut^ er ivooicochs. 

TAKE force*meat made with veal, as much beef*fttet cho]K 

ped aiid beat in a mortar, With ah equal quantity of crumbs of 

bread ;' mix in a little beaten nii(ce» pepper and Talt, fome part 

ley, and a little fweet*herbs» mix it with the yolk of an egg, 

' lay fome of this meat round the difhy then lay in the fnipes, be* 
ing firft drawn and half roafted. Take care of the trail; chop 
it^ and throw it all over the difli. ' l 

Take fome good gravy^ according to the bignefs of your fur* ' .l* 
tout, fome truf&es and morels, a few mulhrooms, a fwcetbrea4 * ; \ 
cut into pieces, and artichoke-bottoms cutfmall; let all ftew ^ \ 

' together, {hakethem» and take the yolks'of two or three fggs» : { 
according as you wantthero, beat then! up with a fpoonfulor two | 

of white wine, fiir all together one way, when it is thick take ' \. 

it off, let it cool, and pour it into thd furtout : have the yolks of l 

a few hard eggs put in here s^id there, feafon with beaten mace* ^ * i[ 
pepper and fait, to your tafle ; cover it with the force-meat all |' 

over, rub the yolks of eggs all over to colour it, then fend it to > 

ihe oven» Half an hour does it, and fend it hot to table. f 

To hil fnifes or woodcocks: ' | 

BOIL them in good ftrong broth, or beef gravy made thut: ; V 
take a pound of beef, cut it into little pieces, put it into two [ 

quarts of water, an onion, a bundle of fweet-herbs, a blade or • * : 
two of mace, fix cloves, and fome whole pepper ; cover it clofe^ ; ( 

let it boil till about half wafted, then flrain it off, put the gravy ^ 

into a fauce«pan with fait enough to feafon it, take the fnipes j: 

and gut them clean, (but take care of the guts) put them into 
the gravy and let thean boil, cover them clofe, and ten mi- ; ) 
nutes will boil them, if they keep boiling* In the mean time, • I 
chop the guts and liver fmall, take a little of the gravy the i 

fnipes are boiling in, and ftew the guts in, with a blade of \ ' ] 
mace. Take fome crumbs of bread, and have them ready . 
fried in a little fre(h butter crifp, of a fine light brown. 
You miift take about as much bread as the infide of a dale roll, 
and rub them fmall into a clean cloth $ when they are done, 
let them ftand ready in a plate before the fire. 

When your fnipes are ready, take about half a pint of the Izr 
quor they are boiled in, and add to the guts two fpoonfuls of red . 
wine, and a piece of butter about as big as a walnut, rolled in . 
a little ilour; fet them on the fire, /hake your fau.ce* pan pfteii r 
(but do not ftir it with a fpoon) till the butter is all melted, 
then put in the crumbs, give your fauce-pan a ihake, take up* 
>;our birds, lay them in the di(h. and pour this fauce over thcrr.. 
Oarnifh with lemon. •' 71^ • * 

fi \ ': '^0, drefs ortolans. 

"\ ;SPIT th<sm tideways. With a bay-lcaf lictwccn ; battc ttifeffi 
• | '^Ith butter, and have fried crumbs of bread round the difli; = 

\\ prefs qUails the lame way, , . i . . / j k : . 

1! ! o'' .. l!vJ'^odrefsru^ ; ; . - 

" THEY are Lincolnfliire birds, and. you may fatten them qs 

.- ycfudo chickens, with white bread, millc and fugar : they feed 

Taft, and will die in their fat if not killed in time-: trufs them 

': . €rors<^Iegged as you do a Tnipe, fpit them the fame way, but you 

mud gut them, and you muft have good gravy in the di(h thick* 

xned with butter and toaft under them. Serve them up quick. 



Ii V Garnifh with lemon. 

^ ; ; to drefs larks. 

r SPIT them on a little bird-fpit, roaft them ; when enough^ 
have a good many crumbs of bread fried, and throw all over 
them; and lay them thictc round the di(h. 

Or they makfc a very pretty ragoo with fowls livers ; firft fry 
the larks and livers very nicely, then put them into fome good 
g»avy to ftew, juft enough for fauce, with a little red winci 

i| V /to drefs plovers. \ 

l\' TO two plovers take two artichoke- bottoms boiled, fom* 

}i cbelhuts roalled and blanched, fome (kirrets boiled, cut all very 

1| : fmall, mix with it fome marrow or beef-fuet, the yolks of two 

I ; , hard eggs, chop all together, feafon with pepper, fait, nutmeg, 

!l Vndalittlefweet*herbst (ill the bodies of the plovers, lay them in 

|r , a fauce-pan, put to them a pint of gravy, a glafs of white wine^ 

ij a blade or two of mace, fome roaded chefnuts blanched, and ar* 

ij tichoke-bottoms cut into quarters, two or three yolks of eggf, 

1'! and a little juice of lemon i cover them dofe, and let them l\6vi 

jl Very foftly an hour. If you find the fauce is not thick enough, 
U .• take a piece of butter rolled in flour, and put into the' (aucCi 

jl - ihake it round, and when it is thick take up your plovers and 
jl ' . pour the fauce over them. Garnifh with roallcd chefnuts* 

V. . Ducks are very good done this way. 

it . . Qr y^u nlny roaft jour plovers as you do any other fowl, and 

|j have gravy- fduce in the di(h. ' 

ii Or boil them in good celery-fauce, either whit.c or b fown* 

i| juft as you like. ^ :.'... 

ii * The f^nie way yoif may drefs wigeonsi : i ,,. 

ij ' ■ -•• ''• 7 '.. ' ' ^ 


. made Plain and EaJSr. r 97 • 

To dr'efs larhpear fajhim. ^^^' : 

YpU. muft truHi the larks clofct and cut ofF the leg9» feafon 
them with fait, pepper, cloves, and mace; make a l^rce*meat 
thus : cake a veat IWeetbread, as much beeffuet,* a few morels 
and mtiflirooms, chop all fine together, fome crumbs of bread, 
and a few fweether^s, a little lemon-peel cut fmall, mix all to* 
gather with th«f yolk of an ege, wrap up every lark in force-mear, 
and (hape them like a pcar^ ftick one leg in the top like the ftalle 
of a pear, rub them over with the yolk of an egg and crumbs of 
bread, bake them in a gentle oven, ferve them without fauce | 
or they make a good garniOi to a very fine difli. 
You may ufe veal, if you have not a fweetbread. 

To drefs a bare. 

AS to roafting of a hare, I have given full direAions in the 
beginning of the book. 

j1 Jugged bare. ■■ ■ 

GUT it into little pieces, lard them here and there with little 
flips of bacon, feafon them with a very little pepper and filr» put . \ 

them into an earthen jogg, with a blade or two of mace, an onion f . V \ 
iluck with cloves, ^nd a bundle of fvveet«herbs ; cover the jugg 7 < i 

or jv you do it in fo clofe that nothing can get in, then fet it in . • ■ jj 
a pot of boiling' water, keep the water boiling, and three hours '['.[, /^ 

will do it I then turn it.out into the di(h, and take out the onion ; - ; j 
• and fwect-heibs, and fend it to tabic hot. If you don*t like it . ;/ I 
larded, leave it out. 7 ; 

^ To /care a hare. . . ; ' - J 

LARD your hari and put a pudding in the belly; put It into 
a pot or fi{h-kcttle, then put to it two quarts of llrong drawed , 
gravy, one of red wine, a whole lemon cut> a faggot of fweet- / 
herbs, nutmeg, pepper, a little fait, and fix cloves: cover it v ; : ; 
clofe, and ftew it over a very flow fire, till it is three parts dpne^ < 
then take it up, put it intoadifli, and ftrew it over with crambi .: * 
of bread, a few fwcct-hcrbs chopped fine, fome lembn-pcel grat- ^ ; 
ed, and half a nutmeg; fet it before the fire, and bade it till it ''\ 
is all of a fine light brOwn. In the mean time take the fat off '-.. 
your gravy, and thicken it with the yolk of ifn egg j take fix 
eggs boiled hard and chopped fmall, fome picked cucumbers cut * . 
very thin } mix thefe with the fauce, and pour it into the dilh. 

Afilletof mutionorncckof venifon maybcdone the fame way« . 

Note, You may do rabbits the fame way, but it muft be veal ^- 
Sravy, and white win^;. adding muOiropms for cuQumJbcrs. . 

_s' " .'■■■.■■■■ . . ' . ' » . . . '-.":■ . 


fl 5^ tBe Jrt efCcciAji 

j; ly, To fiew a harik 

, CUTitintopiecesy and put ic into a ftew*pan, with a-bladcor 
, two o/ mace, fome whole pepper black and white^ an oiiioa 

* i^uctc? with cloves, an anchovy, a bundle of fweet«herbS| and a 
nutmeg- cut to pieces, and cover it with water; cover the ftew- 
pan clofe, let it ftew till the hare is tender, but not too much 
Hone : then take it up, and with a fork take out the hare into a 
clean pan, flrato the fauce through a coarfe fieve, empty all out 

. of the pan, put in the hare again with thefauce,take apieceof 
butter as big as a walnut rolled in flour, and put in likewifc one' 
fpoonfui of catchup, and one of red wine % flew all together 
(with a few freOi mufhrooms, or pickled ones if you have any) 
till it is thick and fmooth; then di(h it up, and fend it to table. 

. You may cut a hare in two, and ftew the fore-quarters thus, and 
leaft the hind-quarters with a pudding in ihe belly. 

• jj . ; A bare civet. 

] j BONE the hare, and take out alt the finews, then cut one half 

U *ih thin flices, and the other half in pieces an inch thick, flour 

1 : ^ them and fry them in a little frcfli butter as collops, quick, and 

I i have ready fome gravy made good with the bones of the hare 

j I ;md beef, put a pint of it into the pan to the hare, fome muftard 

\i and a little elder vinegar; cover it clofe, and let it do foftly till 

i! it is- as thick as cream, then diih it up with the head in the 

M »iddle» • 

^ '■ ,' ;• : Tcrtugnefe rahhtts. 

\\ I HAVE, in the beginning of my book, given direAions for 

j i . ' boiled and roafted. Get fome rabbits, trufs them chicken fafhion, 

;f • . the head muft be cut off", and the rabbit turned with the back: 

;1 .. -^ <;lipwards, and two of the legs ftripped to the claw-end, and (b| 

\) ' ^ truflfcd with two (kewers. Lard them, and roaft them with what 

^- riauce you pleafe. If you want chickens, and they are to appear] 

j V as fuch, they muft be drefled in this manner: but if otherwifeJ 

I i \ the head muft be fkewered back, and come to the table on, witii 

if . ''liver^ butter, and parfley, as you have for rabbits, and they look 

'I ! : very pretty boiled and trufTcd in this manner, and fmothered wi4 

V.omons r or if they are to be boiled for chickens, cut off M 

:bead, and cover theiti with white celery^fauce,, or rice^faucQ 

rtofled up with cream.' 

• . Rahbiis fttrprife. 

^•'- ROAST two half-grown rabbits, cut oflT the heads clofew 

' ; ^ the (boulders and the firft joints ; then take off all the lean 

meal from the back bones, cut It fmallj a^d tofs it up with b 

■ *• • . .- . .1 

1 > 


maii PhinandEafi. 99 

ht fevcti fpoonfuls of cream and milk, and a piece of butter as. 
big as a walnut rolled in flour* a little nutmeg and a little faitt 
Ihake all. together till it is as thick as good cream, and fetit to 
cool } then tnake a force-meat with a pound of veal, a pound of 
fuet^'jas much cruitibs of bread, two anchoviesi a little piece of * 
Iemon«*peeI cut fine, a little fpri^ cf thyme, and a nutmeg 
grated i let the veal and fuct be chopped very fine and beat in 
a mortar, then mix it all together with the yolks of two raw eggs» 
place it all round the rabbits, leaving a long trough in the back; 
bone open, that you think will hold the meat you cut out with the 
fauce, pour it in and cover it vi*ith the force-meat, fmooth it all 
over with your hand as well as you can with a raw egg, fquare 
at both ends, throw on a little grated bread, and butter a maza* 
rine, or pan, and take them from the drefTcr where you formed 
them, and place them on it very carefully. Bake' them three 
quarters of an hour till they are of a fme brown colour. Lee ~ 
your fauce be gravy thickened with butter and the jj^ice of ale« 
nioh ; lay them into the di/h, and pour in the fauce. * Garniflx . 
with orange cut into quarters, and ferve it up for a firft courfe* 

^0 boil rabbits. 
TRUSS them for boiling, boil them quick and white; for 
fauce take the livers, boil and flircd them, and fome parfley (bred 
fine, and pickled aHcrtion-buds chopped fine, or capers, mix 
ihcle with half a pint of good gravy, a glafs of white wine; a lit* 
tie beaten mace and nutmeg, a little pepper and fait, if wanted^ * 
a piece of butter as big as a large walnut tolled in floiir; let it 
^11 boil together till it is thick, take up the rabbits arid pour 
the fauce over them* Garnifh with lemon. You may lard ^ 
them with bacon, if it is liked, . 

^0 drefs rabbits in cnjferote. * 

DIVIDE the rabbits into quarters. You may lard them or, 
let them alone, juft as you pleafe, fliake fome flour oyer theoi 
snd fry them with lard or butter, then put them into an earthen 
pipkin with a quart of good broth, a glafs of white wine, a little 
pepper and fait, if wanted, a bunch of fweet-herbs, and a piece ^ 
of butter as big as a walnut rolled in flour ; cover them clofe 
snd let them (tew half an hour, then difh them up and pour the 
faiicc over them. Garnifti with Seville orange, cut into thin 
flicei and tlotched) the peel that is cut outlay prettily between 


« ■ . .•■••■ •• • 

Ha MutiQfi 

•■ I 


f I 


r. t 




■ > 

1 ' 

100 Tbe jfrt of Cookirf^ * 

; ' ..' '^' ••; ...».-':.. . ■ i^i*i:ii ., ^\ '\ \ i ^ - 

'?;• ';;-"i; -^r :';' -^mtionkebM ''i]''^^ ' ''\ ;\' 

; TAKE a loin of mutton, and joint it between ev^rjr bpne t 
feafon it with pepper and fait moderately, grate a fmall nutmeg 
all over, dip them in the yolks of three eggi, and have ready 
erumbs of bread and fweet^herbs, dip them in and clap them to^ 
gethei' in the fame (hape again, and put it on a fmall fpit, roali 
them before a quick fire, fet a di(h under and b^fte it with a lit* 
tie piece of butter, and then keep hading with what comes from 
it, and throw fome crumbs of bread all over them as it is roam- 
ing ; when it is enough take it up, and lay it in the dtfh, and 
have ready half a pint'of good gravy, and what comes from it; 
take two fpoonfuls of catchup, and mix a tea-fpoonful of flour 
with it and put to the gravy^ flir it together and give ita boili 
and pour over the mutton. 

Note, V ?u muft obferve to take off all the fat of the in(ide| 
and the (kin of the top of the meat, and fome of the fat, if there 
be too much. When you put in what comes from your meat 
into the gravy, obferve to pour out all the fat. 

; r^' ; - A neck of mtion^ called^ ^be hajly dip4 

\- TAKE a large pewter or filver difh, made like a deep foup^ 

oifh, with an edge about an inch deep on the infide, on which 
the lid fixes (with an handle at top) fo faft that you may lift it up 
full by that handle without falling*. This difli is called a necro« 
ihancert Take a neck of mutton about fix pounds^ take off the 
(kin, cut it into chops, not too thick, (lice a French roll thin, 
-^ peel and (lice a very large onion, pare and (lice three or four 
turnips, lay a row of mutton in the di(h, on that a row of roll, 
then a row of turnips,, and .then onions, a little fait, then the 
:'; meat, and fo on ; put in a little bundle of fwect-herbs, and two 

[; or three blades of mace; have a tea-kettle of water boiling, (ill 

f; ' the di0i and cover it clofe, hang the difli on the back of two 

j! chairs by the rim, have ready three flicets of brown paper, tear 

j? each ihcet into five pieces, and draw them through your hand,, 

:! i light one piece and hold it under the bottom of the diOi, mov* 

\i ^'^g ^be paper about ; as faft as the paper burns, light another till 

i; all is burnt, and your meat will be enough. Fifteen minutes 

[\ Juftdocsit. Send it to table hot in the difli. 

:• : Note, This difh was (irft contrived by Mr. Rich, and is much 

■I • _ . admired by the nobility, 
i! •. V • • . ', . . . . . . • 

!-■■■■•• • • Tt 


maic Plain and E:a£f^ iOi\ 

To drefs a hin ofporJt with onioHs. 

TAKE a fore-loin of pork, and roaft it as at another timet 
1^ ftt\ a quarter of a peck of onions, and flice them thin» lay thenv « 
in the dripping- pan, which muft be very clean, under the pork $ 
let the fat drop on them \ when the pork is nigh enough, put 
the onions into the fauce-pan, let them fimmer over the fire a 
quarter of an hour, (baking them well, then pour out all the 
fat as well as you can, (hake in a very little flour,, a fpoonful of . 
vinegar, and three tca-fpoonfuls of mufta'rd, (hake all well to- 
gether, and ftir in the muflard, fct it over the fire for four or 
' §ve minutes, lay the pork in a dtfh, and the onions in a bafon. 
This is ax) admirable difli to thofc who love onions«' 

To mahe a currey the Indian way. 

TAKE two fmall chickens, fkin them and cut them as for a 
fricafey, wafh them clean, and ftcw them in about a quart of 
water, for about five niinutes, then Drain off the liquor and put 
the chickens in a clean di(h; take three large onions, chop 
them fmall, and fry them in about two ounces of butter, then 
put in the chickens and fry them together till they are brown^ 
take a quarter of an ounce of turmerick, a large fpoonful of gin- 
ger and beaten pepper together,* and a little fait to your palate 9 
ilrcw all thefc ingredients over the chickens whilft it is fry- 
ing, then pour in the liquor, and let it flew about half an bour^ . 
theii.put in a quarter of a pint of cream, and the Juice of two 
. lemons, and fcrve it up« The ginger, pepper, and tuimerick 
rpuft be heat very fine, . . 

' . To hotl the rice. . 

PUT two quarts of water to a pint of rice, let it boil till you 
think it is done enough, then throw in a fpoonful of fait, and 
turn it out into a cullender; then let it (land about five minutes 
before the fire to dry, and fcrve it up in a di(h by itfclf. Difli 
it up and fend it to table, the rice in a di(h by itfelf« 

y To make a pcllow the Indian way. \ •. . . 

TAKp three pounds of rice, pick and wafh it very dean^ 
put it into a cullender,* and let it drain very dry ; take three 
quarters of a pound of butter, and put it into a pan over a very 
flow fire till it melts, then put in the rice and cover it over very 
clofe, that it may keep all the fleam in ; add to it a little fait, 
fome whole pepper, half a dozen blades of mace, 'and a few 
cloves. You muft put in a little water to keep it from burniri^t 

H 3 then 



\ l6t\ ' ^$ Art 9f Cookery^ : ' . 

r then ftir it up v^ry often, ancl let tt (lew till the rice js foft. Boil 
., two fowls, and a fine piece of bacon of about two pounds weight 

\ as 'common, cut the bacon in two pieces, lay it in the di(h witk 

\ the fowls, cover it over vvith the rice, and garnifh it with about 

\ ha!f iai dozen hard eggs and a dozen of onions fficd whole and 

f very brown. . ' ' . 

5 . ; Note, This is the true Indian way of drcfli.ig them. 

jtnotherway to make a fellonv. 

TAKE a leg of veal about twelve or fourteen poutids weight. 
?n old cock fkinned, chop both to pieces, put it into a pot with 
\\ fi^t or fix blades of mace, fome whole white pepper, and threp 

•A gallons of water, half a pound of bacon, two onions, and fi^g 

y-^ cloves ; cover it dofe, and when it boils let it do very foftly tilt . 

i ' (he meat is good for nothing, and above two-thirds is wafted^ 

chenftrainit; the next day put this foupiqto a fauce-pan, with 
a pound of rice, fee it over a very flow fire, take great care it ^ 
flo not burn j when the rice is very thick ajid dry, turn it intci; 
;] . ^ a difli. Garnifli with h^rd eggs cut in two, and have roaftcd : 
;^ I * fowls in another difli. 

1 1 ' ' ' Note, You are to obfcrvc, if your rice fimmers too faft it will 
];i burn, when it comes to be thick. It niuft be ycry thick aii4 

-t dry, and the rice not (loiled to a mummy. 

J I : ^ ^0 make (Jfence oj^ bam. 

[i TAKE o(Fthe fat of a bam, and cqt the lean in flices, beat 

i \ them well and by them in the bottom of a ftew-pan, with flice; 

;} ofcari'ots, parfnips, and onions; cover your pan, and fet it 

[l over a gentle fire : let thenv ftew till they begin to ftick, thciV 

\^ tprinkle on a littleflour, and turn them ; then mpiflen with brocH 

>i and veal gravy. ' Seafon them with three or four mu(hrooms, 

!; as many truffles, a whole leek, fome parflcy, and half a dozen 

; ' : cloves : or inftead of a leek, a clove of garlick. Put in fome 

d. . crufts of breads and let them fim'mcr over the fire for a quarter 

"} of an hour; (train it, and fet avyay for ufe. Any pork or ham 

;i ' does for this, that is well made. 

Rules to be olferved in all made-dljljeu 

FIRST, that the ftew-pans, or fauce-pans, and covers, be 
yery clean, free from ftnd, and weir tinned j and that all the; 
whitp fauces have a little tartnefs, and be very fmooth and <?f u 
/ine thickncYs, and all the time any white faucc is over the fixe 
kup ftirrin^ it one way. ^ . ^ . 

;: r;- -e- V •••.• • Ana 

wade Plain ^niEafy^ lO^ 

AnA as tolirown fauce, take great care no fat fwims at the. 
4ap^ but that it be all fmooth alike, and about as thick as good ; 
cream, and not to tafte of one thing more than another. As to 
pepper and fait, feafon to your palate, but do not put too much 
cf cither, for that v(\\\ take away the fine flavour of every thing. 
fi% to mpft inade difhes, you may put in what you think propei; 
to enlarge it, or make it good ; as muQirooms pickled, dried, 
{refill or powdered ; truffles, morels, cocks-combs (tewed, ox 
palates cut in little bits, artichoke -bottoms, cither pickled, frefli 
boiled, or dried ones foftened in warm water, each cut in four 
pieces, afparagus-tops, the yolks of hard eggs, force*meat balls^ • 
&c. The bed things to give a Tadcc tartoefs, are mufliroom- 
pickle, white walnut-pickle, elder vinegar, or lemon-juice. 

' — ■ — -^ '- ' * - t ^ ^^ •■ 


Read this Chapter, and you will find how cicpea* 
, five a French cook's faucc is. 

I ' ■ ■■• .■• "■' ' . •• 

^be French way of drejjing farlriiges. - ^ 

j WHEN they are newly pickled and drawn, fmge them : yocr 
muft mince their livers with a bit of butter, fome fcraped bacon^, '. * 
green truiBes, if you have any, parfley, chimbol, fait, pepper^ 

I fwcetherbs, and all-fpice. The whole being mi need' together » . 

1 ])ut It into the infideof your partridges, then ilop both endsofthem^ 
.after which give them a fry in the (lew^pan i that being done^ . 
fpit them, and wrap them up in flices of bacon and paper \ then ^ 
take a ficw*pan, and having put in an onion cut into flices, .a 
carrot cut into little biu, with a little oil, give them a few toirei 
over the fire; then moillen them with gravy, cullis, and a little 
cflcnceof ham. Piit therein half a lemon cut intp flices, four 

) -cloves of garlic, a little fweet bafil, thyme, a bay-leaf, a little 
parfley, chimbol, two glaflfes of white wine, and four of the car- 

; cufles of the partridges ; let them be pounded, and put them til 
' this fauce. When the fat of your cullis is taken away, be care* 

^ ftil to make it relifhing; and after your pounded livers are put 
into your cullis, you muft ftrain them through a iirv;r. \ uur . 

■ partridges being done, take them o(F; as alfo takeoff the bacpii • 

! and paper, and lay them in your difh with your fauce over them. . 
This dilh I do not recommend ; for 1 think it an odd jumble 

j , of trafh; by that time the cullis, the eflcnce^of ham, and alt 

; x>ther iagredients are reckoned, tht partridgcg wjH cgcie tf>% 

H 4 fine 



I ^ to4* * . tbi Art of Caokery^ ' 

fine penny. But fuch receipts as this is what you have in mod 
books of cookery yet printed* 

V > TV make ejfence of bam. 

':, TAKE the fat ofF a Wcftphalia ham, cut the lean In flicw, 
. beat them well and lay them 'in the bottom of a ftew-pan, with 
flices of carrots, parfnips, and ontofis, cover your pan, and (cc 
. it over a gentle fire. Let them (lew ti)l they begin to (lick, then 
iprinkle on a little flour and turn them ; then moiften with broth 
and veal gravy ; feafon with three or four muCbrooms, as many 
truffles, a whole leek, fomc Jiafil^ paidcy, and half a dozen 
cloves; or inftead of the leek* you m^y put a clove of garlic. 
Put in fome cruds of bread, and let them Hmaier oyer the fire 
for three quarters of an hour. Strain it, and fct it by for ufc. 

'A cullisfor all forts of r^^oo. 

HAVING cut three pounds of lean veal, and half a pound c$ 
bam into flices, lay it into the bottom of a (lew^pan, put \n 
carrots and parfnips, and zn onion fliccd ; cover it, and fct ic 
a (lewing over a (love : when it has a good colour, and begins 
to ftick, put to it a little melted butter, and (Iiake in a little 
flour, keep it moving a little while till the floqr is fried ;. then 
moiften it with gravy and broth, of each a like quantity, then 
•put in fonr.e parfley and bafll, a wholp leek, a bay- leaf, feme 
'I - ■ mu(hroom8 and truffles minced fmall, three or four cloves, and 
« . ^the cruft of i\yo French rolls : let,all thefe fimmer together for 
}. ' three quarters of an hour ; then take out the flices of veal ; 
flrain it, and keep it for all forts of ragoos. Now compute 
the cxpence, and fee if this diih cannot be drefled full as wci| 
• y/ithout this cxpence, 

\i- . • A cullhjor all forU of luubtrs mat^ 

, • : • ' YOU muH take meat according to your company | if ten or 

•j . . twelve, you cannot takelefs than a leg of veal and a ham, with 

iV, all the fat, (kin, and outfide cut off. Cut the leg of veal in 

pieces about the bignefs of your fift, place them \\\ your (levv- 

: : ' pan, and then the flices of ham, two carrots, an onion cut iri 

\^ • two; cover it c!ofe, let it (lew foftly at firfl^ aiid as it begins 1 

'- \ to be brown, take o£F the cover and turn it, to colour it on al] 

:j fides the fame ; but take care not to burn the rneat/ When it 

I . ^as a pretty brown colour, moiften your cullis with broth made 

of beef, or other meat ; feafon yourcullis with a little fwcet bafili 

•fome cloves, with fome garlic ] pare a lemon, cyt it in flices, 

. ' ' " .'.• . V" -5' ••' . • . ' an<j 



'V . 

j , n^ie Plain and Eafy. 105 

0nd ppt It into your ctillis, with roixie mufhroomt. Put into a 

{lew- pan a good lump of butter* and fct it over a. flow fire 1 put 

ioto it two or three handf^ls of flour, ftir it with a wooden Iadle» 

;ind let it take a colour 1 if your cullis be pretty brown^ you muft 

put in fome flour. Your flour being brown with your cullis^ 

then pour it very fofily intp your cullis, kccpiirg your cullis 

flirring with a wood«n ladle ^ then let your cullis ftew foftly, 

and fklm ofF all the fat, put in two glaflrs of champaign, or 

other white winei but take car^ to keep your cullis very thin, fo 

that you may take the fat well ofTand clarify it. To clarify it, 

you muft put it in a fiove that draws well, and cover it clofe, and 

let it boil without uncovering, till it bpils over; then uncover it, ' 

and take oflFthe fat that is round the flew-pan, then wipe it ott 

the cover alfo, and cover it again. When your cullis isdone, 

take out the meat,- and drain your cullis through a filk flrainer. - 

This cullis is for all forts of ragoos, fowls, pies, and leriines* 

Cuilis the Italian way. 

PUT into.aftew-pan half a ladleful of cullis, as much eflence 
of ham, half a Udleful of gravy, as much of broth, three or 
IFour onions cut into flices, four or Ave cloves of garlic, a little 
beaten coriander- feed, with a lemon pared and cut intoilices, 
a little fweet bafil, mufhrooms, and good oil ; put all over the 
lire, letitftewaquarterof anhpur, take the fat well ofF, let it • 
be of a good taile, and you may ufe it with all forts of meat and * 
iifh, particularly with glazed n(h. This fauce will do for two . 
chickens, fix pigeons, quails, or ducklins, and all fores of tame . 
and wild fowl. Now this Italian or French fauce, is faucy. 




, Cullis of cravo-jijb. 

YOU muft get the middling fort of craw«fifl), put them over 
the fire, feafoned with fait, pepper, and onion cut in flices; 
being done, take them out, pick them, and keep the tails afier 
they are fcalded, pourJ the n (I together in a mortar; the more 
they are pounded the finer your cullis will be. Take a bit of 
veal, the bignefs of your f.(\ with a fmall bit of ham, an onion . 
cut into four> put it into fvveat gently: if it flicks but a very lit- 
tle to the pan, powder it a tittle* Aloitten it wiih broth, put in 
it fome cloves, fwect bafil in branches, fame mufhrooms, with 
lemon pared and cut in flices: b;:ing done, .flcim the fat v/ell, 
let it be of a good tafte ; then take out your meat with a (kim- 
mer^ and go on to thicken it a little with cflenccof ham : the/i 

J I' 



. put 10 your craw-fifli, and drain it bfi? Being *ftrained| keep 
it for a firft courfc of craw-fifli. 

• . .. ; 'Awhile cullis. , 

; TAKE a piece of veal, cut it into fmall bits, with fome thin 
jlicea of ham, and two onions cut into four pieces; moiften it 
^ with bioth, feafoned with mufhrooms, a bunch of parfley, greca 
onions, three doves, and fo let it flew. Being ftewed, talc& 
cut all your meat and roots with a (kimmer, put in a few crumbs 
ofbread, andletitftewfoftly: taketheyvhiteof afowl, or two 
chickens, and pound it in a mortar ; being well pounded, mix 
it in your cullis, but it muft not boil, and your cullis muft be 
very white; but if it is not white enough you muft pound twa 
dozen of fwcet almonds blanched, and put into your cullis; then 
boil a glafs of milk, and put it in your cullis : let it he of a 
good taile, and ftrain it off; then put it in a fmall kettle, and 
k^ep it warm. You may ufe It for white loaves, white cruft of 
bread and bifquets. 

Sauce fcr a brace cf partridges^ fbeafants^ er aty thing 


ROAST a partridge, paund it well in a mortar with the pi* 
sitons of four turkies, with a quart of ftrong gravy, and the li- 
vers of the partridges and fome truffles, and let it fimmer till it 
Ibe pretty thick,, let it ftand in a difli for a while, then put two 
glaffes of Burgundy into aflew-pan, with two or three flices of 
■ .4 ^ onions,' a clove or two of garlic, and the above fauce. Let it 
\\* '■ \- fimmer a few minutes, then prefs it through a hair-bag into a 
[ : ; ilew-pan, add the eflcnce of ham, let it boil for fome time,- fca* 

jvf Yon it with good fpice and pepper, lay your partridges^ &c, ia 

: i jthe difh, and pour your faucc in* 

'; ' . They will ufe as many fine ingredients to ftew a pigeon, or 
;i fowl, as will make a very fine difh, which is equal to boiling a 

■/i * Jcg of mutton in champaign. 

j; , ' It would be nceJlefs to name any more; though you have 

\\ }■ ; snuch more cxpcnfive faucc than this ; however, i think here is 

; V ^enough to flievv the folly of thefe fine French cooks. In their 

':^r own country, they will make a grand entertainment- with th« 

' '^ , expence of one of thefe diflics ; but here they want the little 
t petty profit ; and by this fort of legerdemain, fome fine eftaics 

!^ . arc juggled into France. 

C H A P^ 


made Plain and Eafy. ^ . ic» 

•/ V'.; '; ■ \-' cH A p. m- V ■ -:•. 

ffo inaicc a number of pretty little difliesj fit for ». 
fupper, or fidc-difli, and little corner*di(hes, for ai . 
great table j and the reft you have in the Chapteil 
^orLcntt ' •' 

Hogs ears forced. 

TAKE four hogs cars, and half boU themt pr take theni 
foufed ; make a force-meat thus : take half a pound of beef* ' 
Yaeti as much crumbs of bread, an anchovy, fome fage, boil^ 
and chop very fine a little parfley | mix all together with the yolk 
pf an egg, a little pepper, flit your ears very carefully to make a 
place for your flufiing, fill them» flour them, and fry them in fre(h 
butter till they are of a fine brown ; then pour out all the fat 
clean, and pgtto them half a pint pf gravy, agtafs of white winc» 
three tea-fpoonfuls of muftard, a piece of butter as big as a nuc* 
meg rolled in flour, a little pepper, a fmalt onion whole ; cover 
thcinclofe, and let them (lew foftly forhalfan hour, fhakingyour 
• pan now and then. When they are enough, lay them in yoiir 
dilh, and pour your fauce over them \ but firft take out the onion. 
This makes a very pretty.difh \ bur if you would make a fine 
)argedi(h, take the feet^ and cut all the meat in fmall thin 
pieces, and flew with the ears« Seafon with falc to your palate. 

To force cochs-comhs. 

PAHROILyour cocks combs, then open them with a point 
pf a knife at the Rteat end : take the whiteof a fowl, as much 
bacon and beef marrow, cut thefe I'mall, and beat them fine in 
a marble mortar; feafon them with fait, feppcr, and grated nut^ 
meg, and mix it with an egg ; fill the cocks-combs, and (lew 
them in a little ftrong gravy foftly for half an hour, then flicc in 
fome frefh mufhiooms and a few pickled ones ; then beat tip the 
voikof an egg iii a little gravy, flirring it. Seafon with fait* 
iVhen they are enough, diih them up in little difhes or plates* ' 

To pfefcrve coch-cotfihs. 

Let them be well cleanedr-then put them into a pot, with 
(bme melted bacon, and boil them a little.; about hulf an hour 
after, add a little bay fait, fome pepper, a little vinegnr, a 1emon« 
iliccd, and. an onion Iluck with cloves. When the bacpn be;;'ni 

loSr ' !tbe Art of Cookery^ 

to flick to the pot, take them up» put them into (he pan yoi|V 
ivould keep them in, lay a clean linen cloth over them^ and pour 
< ^ melted butter clarified over chem» to keep them clofe from tho 

air. Thefe make a pretty plate at a fupper. 

/ . To preferve or pickle pigs feet and ears. 

TAKE your feet and ears fingle, and wafli them well, fplit 
the feet in two, put a bay-leaf between every foot, put in ai- 
i \ moft as much water as will cover them. When they are well 

fieemed, add to them cloves, mace, whole pepper, and ginger, 
coriander-feed and fait, according to your difcrction ; put to 
them a bottle or two of Rheni(h v/ine, according to the quan- 
tity you do, half a fcorc bay*leavcs, and a bunch of fwcet -herbs. 
Let them boil fofily till they arc very tender, then take them out 
of the liquor, lay them in an earthen pot, then drain the liquor 
i over them ; when they aie cold, coyer them down clofe, and 

■ ' keep them for ufe. 

YxiM fliould let them ftand to be cold s ikiqi off* all the f;it| 
and then put in the wine and fpice. 

They cat well cold ; or at any time.heat them in the jelly, 
' and thicken it with a little piece of butter rolled in flour, makes 
.a very pretty difli ; or cat t,he ears, and take the feet dean out 
; 'i of the jelly, and roll it in the yolk of an egg, or melted butter, 

and then in crumbs of bread, and broil them 5 or fry them in 
fre(h butter, lay the ears in the middle and the feet round, and 
pour the fauce over, or you may cut the ears'in long flips, which 
is better : and if you chufe it, make a good brown gravy^to mix 
ii4 ) . with them, a glafs of white vvine and fome muflard, thickened 
[M ,wich a piece of butter rolled in flour. 

. i 
■ i 

• i 

. '• \ 

To pickle ox-pahtes. 

TAKE your palates, wafli them well with fait and water, 

and put them in a pipkin with water and fome fair ; and when 

they are ready to boil, fkim them well, and put to them pepper, 

cloves, and mace, as much as will give them a quick tuAe. 

•When they arc boiled tender (vwhich will require four or five 

hours) peel them and cut them into fmall pieces, and let them 

;^ ' cooli thenmakethepickleof white wine and vinegar, an equal 

\:l . quantity ; boil the pickle, and put in the fpiccs that, were. boilcJ 

;;• iu the palates; v/hea both the pickle and palates are cold, laf 

} . your pal?.tes in a jar, and put to them a few bay-leaves and a 

< • little ffcfli fpicc : pour the pickle over them, cover them clofe, 

i and keep them for ufe. 

J • *^ Of 

•i it 

made fiain and Eafy.^ • 109 

. Of thcfc you may at any time make a pretty little difli^ either 
1 witb brown fauce or white; or butter and mufiard and a fpoon* >■ 
i ful of white wine 1 or they are ready to put in made«di(hes. 

I ^ofiiw cucumbers. 

"'- PARE twelve cucumbe r$t and flicc them as thick as a crown* * 
ptecC) ftnd put (hem to drain^ and then lay them in a coarfe cloth' 
till they are dry, flckur them and fry them brown in butter; pour 
out the fat) then put to them fome gravy, a little claret, ^me . 
pepper, cloves, and n^ace, and let them ftew a little, tnen roll 
a bit of butter in Rour, and tofs them up; feafon with fait : you* 
may add a very little mufiuoom pickle. : : 

To ragoo cucumbers^ ' * ' I * 

TAKE two cucumbers, two onions, (lice them,lmd fry them 
in a llttlfs butter, then drain them in a ficve,. put them into a 
fauce-pan, add fix fpoonfuls of gravy, two of white wine, ai 
blade of mace : let th^m ftew five or Ax minutes ; then take jl 
piece of butter as big as a walnut rolled in flour, (bake theav 
together, and when it is thick, dilh them up. ^ . 

I Africafey of hdncrf-lenns. 

• TAKfeaquartvof the fxrcd, when dry, foak them all night 

\ in river water, then boi| them on a flow fire till. quite tender;* 

I take a quarter of a peck of onions, flice them thin, fry them in 

-; butter till brown ; then take them out of the butter, and put 

:■ them in a quart of ftrong draw*d gravy. Boil them till you ma/ 

1 xnaflilhem iirne, then put in your beans, and give them a boil 

^ or two. Seafon with pepper, fait a'nd nutmeg. . ^ 

? 1 ..'•'•♦,'■ * 

To drefs IFindfor-hajis. - ; 

TAKE the feed, boil them till they are tender ; then blahcli 
them, and fry them in clarified butter. Melt butter,, with a 
drop of vinegar, and pour over them. Slew them with faltt 
pepper, and nutipeg. 

Or you may eat them with butter, fack,- fugar, and a Kttic 
powder of cinnamon. . 

To make jumhaJls. 

TAKE) a pound of fine flour and a pound of fine powder-fii* 
garj make them into a light pafle, with whites of eggs beat fine : 
then add half a pint of cream, half a pound of frefh butter 




^^j V . iio:^ : She Jrt pf Ccohfy^ ' ' 

* I ineUedt. itii z pdundf of blanched almonds well, teat,. Khdkd 
: I • ihcm all together thoroughly^ with a little rofe- water, and cut 
: >: . . 9^^ yp^f jumbans in what figures you fancy i and either bako 

1 them in a gentle oven, or fry them in frcQi butter, and they make 

•j a pretty fide or corner dith. You may melt a little butter with a 

^ fpoonful of fack, and throw fine fugar all over the diffi. ^ If you ' 

! 1 make ihem in pretty figures, they, make a fine little difli, 

j 1 Tofnakearagoedfonions. 

\ i .. TAKE a pint of little young onions, peel them, and take four. 

1 * Wg^ ones, peel them and cut them very fmall ; put a quarter cf * 
a pound of good butter into a ftew-pan, when it is melted and 
, done making a noife, throw in your onions, and fry them till 
they begin to look a little brown : then (hake in a little flour^, 
' and (hake them round till they are thick $ throw in a little fait, 
a little beaten pepper, a quarter of a pint of good gravy^ and a 
: I tea^fpoonful of muftard. Stir all together, and when it is well 

tafted and of a good thicknefs pour it into your di(b, and gar* 
iiiih it with fried crumbs of bread and rafpings. • They make a 
' pretty little di(h, and are ytiy good. You may ftew rafpings 
I '/ iu the room of flour, if you plcafci 

' A ragoo of (^fters. 

\ . - OPEN twenty large oyftcrs, take them out of their liquor^ 
^^ £ive the liquor, anddip the oy (lets in a batter made thus: take 

'I two eggs, beat them well, a little lemon-peel giated, a litrle . 

I nutmeg grated, a blade of mace pounded, fine, a little parflcy 

'A. ' chopped fine ; beat all together with a little flour, have ready 
*^ fome butter or dripping in a ftew-pan \ when it boils, dip in your 

. oy fters, one by one, into the batter, and fry them of afinebrown i 
'^'^ then withanegg-flice take them out, andlaythem inadifh before 
« the fire* Pour the fat out of the pan, and (hake a little flour 
over the bottom of the pan, then rub a little piece of butter, at 
. big as a fmall wallnut, all over with your knife, whilft it is over 
the fire; then pour in three fpoonfuls of the oy flcr liquor drain* 
. ed, one fpoonful of white wine, and a quarter of a picit of 
gravy; grate a little nutmeg, ftir all together, throw in the oyf« 
ters, give the pan a tofs round, and when the fauce is of a good 
thicknefs, pour all into the difii, and garnifli with rafpings. 

A ragoo of afparagus. 

SCRAPE a hundred of grafs very clean, and throw It into 

cold water. When you have fcraped all, cut as far as is good and 

: green) about an inch long, and take two heads of endive clcau 

X wafhcd 


■ \ 



^maii Plain and Eaff^ .121. 

wafted and picked^ cut it very fmall^ a young lettuce clean 
wafted and cut /mall, a large onion peeled and cut fmall ; ptft • 
g quarter of pound of butter into a ftew-pan^ when it is mek* 
ed throw in the above things : tofs them about, and fry thena 
ten minutes s then feafon them with a little pepper and falt^ . 
(bake in a little ftour, tofs them about, then pour In half a, 
pint of gravy. Let them ftew till the fauce is very thick and 
good ; then pour all into your di(h. Save a few of the little^ 
tops of thcgrafs to garnilh the dilh* , ^ .^ 

A ragoo of livers. '^^ 

TAKE as many livers as you would have for your di(h. A 
turkey's liver and fix fowls livers will m^ke a pretty difli* Pick 
the galls from them, and throw them into cold water ; take the> 
iix livers, put them in a fauce^pan with a quarter of a pint of gra*;. ^^ 
vy, a fpoonful of mufhrooms, either picUed or frcfli, a fpoonfuli 
of catchup, a little bit of butter as big as a nutmeg rolled in , 
flour ; feafon them with pepper and fait to your palate* Lct^ 
them (lew foftly ten minutes: in the mean while broil the tur*. 
key's liver nicely, lay it in the middle, and the dewed livcrs! 
round. Pour the fauce all over, and garnilh with lemon. ,* 

j To ragoo cauliflowers. * ^ 

LAY a large cauliflower in water, then pick it to pieces, as. 
if for pickling: take a quarter of a pound of butter/ with a fpoon*: 
fu! of water, and melt it in a ftew-pan, then throw in your can-. ' 
liflowers, and (hake them about often till they are quite tender | 
then (hake in a little flour, and tofi the pan about. Seafon them 
with a little pepper and fait, pour in half a pint of good gravy^. ; 
let them ftew till the iauce is thick, and pour it all into a little: 
di(h. Save a few little bits of cauliflower, when (lewed in the; 
butter, togarni(h with. ^ i 

Stiwed penfe and lettuce. 

TAKE a quart of green peas, two nice lettuces clean wa(hed 
and picked, cut them fmall acrofs, put all into a faucc*pan, witK ^ 
a quarter of a pound of butter, pepper and fait to your palate;, 
•over them clofe^ and let them flew foftly, (baking the pan of* 
ten. Let them' ftew ten minutes,, then (hake in a little flour^ 
tofs them round, and pour in half a pint of good gravy ; put ma 
little bundle of fwcet-herbs and an onion, with three cloves,. and ' 
a blade of mace fluck in it. Cover it clofei and let them ftew a ' 
quarter of an hour; then take out the onion and fvveet-berbst 
and turn it all into a di(h. If you find the Ciuce not thick . 
enough, (hake in a little morefluur, and Jet it (i\nmcr) then take 
uup. Cdi- 

ii2\ V The Art of Cookery^ 

i -il 


r'l A '' 'Ced^fcunJs hrcikd m^ 
SCALD them in hot urater^ and rub them vtrith fait wellx 
blanch them, that is, take ofF the black dirty (kin, then fet then 
on m cold water, and let them fimmer till they begin to be ten-» 
f I der; take them out and flour them, and broil them on the gridi- 

; J . iron* in the mean time take a little good gravy, a little muflard, 

i n ft little bit of butter rolled in flour, give it a boil, feafon it with 

t j ' pepper and fait. Lay the founds in your diih, and pour your 
. i fauce over them* 

A forced cabbage. .. 

TAKE xfinc white-heart cabbage, about as big as a quarter 
1 fili^ peck, lay it in water two or three hours, then half boil \t^ 

A fet it in a cullender to drain, then very carefully cut out thc^ 

;,5 heart, but take great care not to break ofF any of the outfide 

; cj leaves, All it with force-meat made thus: take a poupd of veal^ 

: ! half a pound of bacon, fat and lean together, cut them fmall» 

J s and beat them fine in a mortar, with four eggs boiled hard. Sea-* 
: X ' fon with pepper and fait, a little beaten mace, a very little lemon* 

peel cut fine, fome parfley chopped line, a very little thyme, atid 
two anchovies: when they are beat fine, take the crumb of a ftale 
;oll, fome muflirooms, if you have them either pickled or frefh^ 
and the* heart of the cabbage you cut out chopped fine. Mix all 
• together with the yolk of an egg, then fill the hollow part of thc- 
. cabbage, and tie it with a packthread ; then lay fome flices of 
bacon to the bottom of a {lew-pah,or fauce-pan, and on that a 
pound of coarfe lean beef, cut thin; put in the cabbage, cover 
it clofe, and let it (lew over a flow fire, till the bacon begins to 
flick to the pan, (hake in a little flour, then pour in a quart of 
broth, an onion fluck v/ith cloves, two blades of mace, fome 
whole pepper, a little bundle of fwcet- herbs ^ cover it clofe, and 
* let it Hew very foftly an hour and a half, put in a glafs of red 
winCf give it a boil, then take it up, lay it in the difli, and 
. ftrain the gravy and pour over : untie it firft. This is a. fine 
I iide-difh, and the next day makes a fine hafli, with a veal-ftcak 

^ Aicely broiled and laid on it, 

s\ ^' '' .' Stewed red cabbage. 

ij TAKE a red cabbage, lay it in cold water an hour, then cut 

I It into thin flices acrois, and cut" it into little pieces. Put it 

j into a flew-pan, with a pound of faufages, a pint of gravy^ *'• 
little bit of ham or lean bacon ; cover it clofe, and let it ftcw 

1 ftalf ah hour; then take the pan off the fire, and flcim ofF chr 

;j fat, (hake in a little flour, and fet it on again. Let it ftcw two 

^: * ' . . - Of 


'.:•:. ".■:'.: :■"■ ■ . . '•■. :-^--.: •■■.^■1^^ 

ntadi Tlalh arid JSdJjf. ^^i 

irthrcb mlnutcsi then lay the faufages in your dl(b» and pour . . 
U reft all over» You may9 before you taWe it up, put in half 
ifpoonful of vinegar* 

I ., 'Savtys fokedandjiewei.^ ^^^:r^: \^^^ 

TAKE two.favoys, fill one with force-meat, and the other 
without. Stew them with gravy; feafon them 'with pepper 
laid fait, and when they arc near enough take a piece of butter^ 
jubig a$ a large walnut,, rolled in flour, and put in« Let them 
Jew till they are enough, and the fauce thick; then lay them .. 
iovour diih, and pour the fauce over them. Thefe things are 
kit done on a fiove. 

To force cucumbers^ ' 

TAKE three large cucumbers, fcoop out the pith, fill them 
with fried oyfters, feafoned witl> pepper and fait; put on the 
piece again you cut off, few it with a coarfe thread, and fry 
ibcm in the butter the. oyflers are fried in: then puur out 
ihe butter, and (hake in a little flour, pour in half a pint of 
{ravy, fliake it round and put in the cucumbers. Seafon it 
wiih a little pepper and fait ; let them (lew foftly till they are 
tender, then lay them in a plate, and pour the gravy over 
ikcm : or you may force them with any fort of force-meat you 
bey, and fry them inhog'sMard, and then ftew them in gravy* * 
ad red winc^ 

Fried faufages. * 

Take half a pound of faufages, and fix apples ; flice four 

aVbut as thick as a crown, cut the other two in quarters, fry l^ 

Acm with the faufages of a fine light brown, lay the faufages V 

IB the middle of the difh, and the apples round. Garniihwith \\ 

Acquartcred apples* . . ' J| 

Stewed cabbage and faufages fried Is a good difh ; then heat i^ 

coid peas-pudding in the pan, lay it in the difh and the faufages | 

round, heap the pudding in the middle, and lay the faufages alt ^, 

lound thick up, edge-ways, and one in the middle £t length., • \\ 

Colkps and eggs. . |: 

COT elihcr bacon, pickleJ beef, or Tiung mutton into thia . 

files; broil them iiicely, lay tlicqfi in a difli before the fire, . • \\ 
^e ready a ftew*pan of water boilxng, break as many c-rgs 

^ you have collops, break them one by one in a cup, an J . . I 

^«r them into the ftcwpan. When the v.hiies of the C2Z% . ^^ 

♦ « 




fi+ ^Tb^jirt of Cookhyi^^ 

begin to* hafdenVSittd ill look of z clear ivhite,' tAe them op: 
one by ode an an egg-flicci and lay them on the collop««. .; * 

* * \ ■.''*■•■■.•» ^'.( : a 

^ ' • To Jrefs cold /owl cr pfgeon. 

". pUT them in four quarters, beat upWegg or two, according 

t to'whatyou drcfs, »grate a little nutmeg in, a little fait, fdir.e 

5 I ' parfley chopped,' a few crumbs of bread, beat them well togc^ 

.; J ; iher, dip them in this batter, and have ready fome dripping hot 

: I in a ftcw-pan, in which fry them of a fine light brown: have 

ready a little good gravy, thickened with a little flour, mixed 

»rith a fpoonful of catchup ; lay the fry in the di(h, and pouf 

the fauce over. Garni(h with lemon, and a few mulhrooms, 

'^i ' if you have any* A cold rabbit eats well done thus. 

ii ' ' ..» > To mince veal. 

\'A ' CUT your veal as fine as.poffible, but don't chop It; grate a 

^ I • little nutmeg over it, flircd a little lemon-peel very fine, throw 

I I / a very little fait on it, drudge a little flour over it. To a large 
i ' , plate of Veal, take four or five fpoonfuls of water, let it boil, ! 

then put in the veal, with a piece of butter as big as an egg, (lir I 
it well together; when it is all thorough hot, it is enough, ' 
Have ready a very thin piece of bread toafted brown, cut it into [ 
'i . three-corner fippets, lay it round the plate, and pour in the \ 
veal. Juft before you pour it in, fqueeze in half a lemon, or j^ 
half a fpoonful of vinegar. Garniih with lemon. You miy ^ 
put gravy in the room of water,, if you love it ftrong, but it is | 
better without. . ] 

Toi fry cold veal. 

CUT it in pieces about as thick as half a crown,' and as long ^ 
as you pleafe, dip them in the yolk of an egg, and theirin ^ 
Crumbs of bread, with a few fweet- herbs, and fiired lemon-peef | 
in it;, grate a little nutmeg over them, arid fry them tn,frt(ii .;, 
butter. The butter mufl be hot, juft enough to fry them in : in | 
the mean time, make a little gravy of the bone of the veal ; when [ 


» 5j 

'- c 


3 • j fhc meat is fried take it out with a fork, and lay it in a difli be- ■ 

• *{ . . fore the fire, then (hake a little floiir into the pan,* arid flir It 

round ; then put in a little gravy, fquccze in a little lemon, ani [| 
poiir it over the veal. Garnifh with lemon. 

To tofs up cold veal white. 
CUT the veal into little t.hin bits, put milk enough to if ftf > 
•\ . • lauce, grate in a little nutmeg, a very little fait, a little piece of J 
' butter rolled in flour: to balFa pint of milki the yolks of :«o i 

fkaie Plain eniEajPf. ' \ iic . ir 

tggs well beat| a fpoo'nful of mufhroCin^pickTe, ftir all tdge^ 

thertiil it is thick; then pour it into your diOi^ and garnifli 

vkhlemoh* *. ' • 

: Cold fowl fkinned, and done this .way, eats well ; or the bell i^ 

t!ii of a cold breaft of veal; firft fr)' it^ drain it from the fat^ ; jl 

thcii pour this faucc to it. U* 

\' To hajb cold mutton. '. \ . ; ji; 

•/CUT your mutton with a very (harp knife in very little bits» fe 

istbii) as pofT^ble; then boil the boncs with an onion, a little . h . 

fmt-h^rbst a blade of mace, a very little whole pepper, a little :• - 

ialt, a piece of cruft toafted very crifp ; let it boil till there is juft \ •. 

enough for faucc, ftrain it, and put it into a fauce-pan, with a |^ 

piece of butter rolled in flour; put in the meat, when it is very . {^ 

Iq( it is enough. Have ready fomc thin bread toafted brown, cut ^ f- 

three-corner-ways, lay them round the dilh, and pour in the • ^ it 

Bafli. As to walnut- pickle, and all forts of pickles, you muft . ^i 

put in according to your fancy^ Garnifh with pickles. Some love .1: 

afmall onion peeled, and cut very fmall, and done in the halh. [^ 

To bajh mutton like veni/on. • 

•^ CUT it very thin as above ; boil the boncs as above ; ftrain 
the liquor, where there is juft enough for the ha(h, to a quarter 
tf a pint of gravy put a large fpoonful of red wine, an onion " 
l^led and chopped fine, a very little lemon-peel (bred fine, a 
piece of butter as big as afmall walnut Tolled in flour; put it into 
afauce*pan with the meat, (hake it all together, and when it Is 
thoroughly hot, pour it into your difh, Hafh beef the fame wajr« 

To make cottops of cold beef. 

IF you have any cold infide of a furloin of beef, take ojF all 
Aefat, cut it very thin in little bits, cut an onion very fmail« 
lK)il as much water as you think will do for fauce, feafon it with 
a little pepper and fair, and a bundle of fweet-herbs; Let ue t 

water boil, then put in the meat, with a good piece of butter "\; 

rolled in flour, (hake it round, and ftir it. When the fauce is ' ^ | 
rtick and the meat done, take out the fwcet-herbs, and pour it . • ' i 
into your dlfh* They do better than frefh meat. 1 

To make a fiorendine of veal. I' 

Take two kidneys of a loin of veal, fat and all,'and mince ; 

it very fine, then chop a few herbs and put to it, and add a hw [ 

eurrants : feafon it with cloves, mace, nutmeg, and a little fait, ^ i 

four or five yolks of eggs chopped fine, and fome crumbs of . | 

Wcad, a pippin or two chopped, fome candied lemon-peel cut / j 

la fmall, I 


finaIl,.a1Utle fack, and orange flour-water« Lay a (heet o 
pufF- pafte at the boctom oFyour difh| and put in the ingredicncs^ 
'arid'cover it with another ihtec of pufF palle. Balce it in a ilack 
ovcn^ fcrape fugar on the top, ^nd ferve ic up bot» 

'^ ^•* /-• ' V * ^0 mchfalamonguiidy. 

Take two or three Roman or cal^bage lettuces, and whca, 
you have wafticd them dean, fwiitg them pretty dry in a cloth j. \ 
then beginning at the open end^cut them crofs-ways, as fine as a" 
. good big thread, and lay the lettuces focuti about an inch thick^l ! 
all over the bottom of a di(h. When you have thus garnifli^d [ 
-your difh, take two cold roaftcd pullets or chickens, and cut the [ 
flefb off the breads and wings into flices, about three mches . 
lotig, a quarter of an rndr broad, and as thin as a fliilling: faf. |^ 
them upon the lettuce round the end to the middle of the difli, I 
* and the other towards the brim ; then having boned and cut iii \ 
I anchovies, each into eight pieces, lay them all between each (lice ^. 

I \ of the fowls, then cut the lean meat off the legs into dice, and cut | 

ji a lemon into fmall dice ; then mince the yolks of four eggs, three I 

;:i or four anchovies, and a little parfley, and make a round hcaj^ ' 

'll of thefe in yourdifli, piling it up in the form of a fugar-foal, t 

J and garnini it with onions as btg as the yolks of eggs, boiici f 

I in a good deal of water very tender and white. Put the largeft 

^> of the onions in the middle on the top of the falamongundy, zxA 

I • * lay the reft ail round the brim qf the di(h, as thick as you can I 
j - lay them; then beat fume fallad oil up with vinegar, fait, and * 

] ... P^PP^^t and pour over it alU Garnifti with grapes juft fcalded, 
;:| , - ^ or French beans bla:nched,* or aftertiou- flowers, and ferve it uj | 

i .' ^ . for a firft courfe# - ' 

'^ " Another v)ay. - . 

I . . MINCE two chickens, either boiled or roafted, very fine, or . 

i ^ . TCal, if youpleafe^ al fo mi nee the yolks of hard eggs very fmatt, ' 

I and mince the whites very fmall by themfelvcs; (hired the pulp : 

I . oftwo or three liemons very fmall, then lay in your difli a layer ; 

^ of jnince-meat^ and a layer of yolks of eggs, a layer of whites, | 

\ . a layer of anchovies, a layer of your flired lemon-pulp, a layer df ! 

] pickles, a layer of forrel, a layer of fpihach, and fhalots fiircJ ' 

I fmall. When you have filled a difli with the ingredients, fet an 

> . orange or lemon on the top j then garnilh with horfe-rad Jilh 

i >.fcraped, b:\rbcrries, and diced lemon. Beat upfome.oit, v.-iih ' 
I .« the juice of lemon, fait, and muftard, thick^ and* fccvcic t;; 

\ iot a fecond courfe, iide*di(h, or midule-difli, fur fupper. 

1 . " JthUi 

ni^t t»a.. 

$}iade Ptain and Eafyl • 1 17 . . ; • | 

yf /fori faldmoi^uniy^ 

,.....■■. .. ' ^ -•■'.... -■. '^ ■.■ - ■ ..I!;-' 

MINCE ycal or. fowl very f(nall» a pickled herring boned and , -I 

PetU paJiUs for gcirniJIiJug d^pes^ 


picked fmall) cucumber minced fmal I, apples minced fmall) aa 

' onion peeled and minced fmall, Tome pickled red cabbage chop-^ 

Ipe^ fmalU cold pork mthccd fmall, or cold duck or pigeons 

j plnced (mail, boiled parfley chopped fine, celery cut fmall, thcr j| 

l)t.!ksof hard eggs chopped fmall, and the whiles chopped fmall^' -1 

arid either lay all the ingredients by thcmfclves feparate pn fau-' f^' 

ccrs; or in heaps in a diflu Difli them out y^fih what pickles ^! 

ybii have, and fliced lemon nicely cut; and if you can get after* - .. if. 

do/i-flowers, lay them round it. This is a line mid J!e-dilh for |V 

flipper; but you may always make falaniongundv of Aich things . | 

diyou have, according to ycur fancy. The other forts you have' . - , kr' 

ftfthe chapter of falls* ; ■ - '■' ^1 ' % 

,. -■ ' '• ' •• '., ■•. ■ ^ 

'^ To mah little pafihs. :\:' • |- 

*'' ■ • i ■ ■ ■■•.;..•.-■■. "• j-- 

TAKE the kidney of a loin of veal cut very fincj with' as [f 

wftich of thefaV, the yolks of two hard eggs,- feafcned with a J| 

litilc fait, and half a fmall nutmeg. Mix them well together^ 4 

iljcn roll it well in a pufF-pafte cruft, make three of it, and fry {[ 

tkm nicely in hog*s lard or butter, !• ♦ , '. t ;. ll 

They make a pretty little difli for change. You may put in V: 

fome carrots, and a little fugar and fpice, with the juice of ?n "^ * p 

^nge, and fometimes apples, firft boiled andfwcctened, witba V i 

lildc juice of lemon, or any fruit you pleafe. ' T 


• « 

^ %IAKE a fbort cruft, roll it thick, triake them about as big 

aj^jthe bowl of a fpooh» and about an inch deep ; take a piece '1 

cif^eal, enough to fill the patty, as much bacon and heef-fuct, * i| 

fcfe'd them all very fine, fcafon them with pepper ^nd fait, and a ^ 

I little fweet* herbs; put them into a little ftcvv*pan« keep turning ;. ]l 

them about v^ith a few mufliroo'ms chopped fmalU for eight or . w 

\ uir minutes; then fill your petty patties, and cover them v/:th ' 1^ 

' fome cruft. Colour them with the yolk of an egg, and hake . 'I 

' them. Sometimes fill them with oyfters for fifli, or the melts of \\ 

I thcfifti pounded, and fcafoncd with pepper and fait; fill them . - . H 

[ **ith lobfters, or what you fancy. They make a fine garnifliing^ j| 

i and give a difti a fine look : if for a calf 's head, the brains fear \ k 

faned is moft proper, and fomc with oyfters. ^*^ i^ 

I3 ■ • Gx V\ -'ii 








H8 Thi Art of Cooherf^ 

y ; Ox palates hied. 

ll ? .WHEN you fait a tongue, cut ofF/thc roof, and take fpmc 

:i! * bx palMes, waflithemclean* cut them into fix or fevcn piecesv 

^ put them into an earthen pot, juft cover them with water, put 
' in a blade or two of mace, twelve whole pcppcr-corns, three or 
four cloves, a little bundle of fweet*herbs, a fmall onion, halfa 
fpoohful of rafpings ; cover it clofe with brown paper, and let 
it be well baked. When it comes out of the oven, feafon it 
with fait to your palate. 

i : c H A P. V. 

I ** To drcfs Fish* 

'A AS to boiled fi(h of all forts, you have full direAions in the 

.1 Lent chapter. But here we can fry fifh much better, becaufe 

I * we have beef-dripping, or hog's lard. 

'■}- . ■ Obfervc always in the frying of any fort of fifli ; firft, that 

J you dry your fim very well in a clean cloth, then flour it. . Let 
■^ - ' ' ' your ftew*pan you fry them in be very nice and clean, and put 

^ in as much beef-dripping, or hog*s lard, as will almoft cover 
J , ' your ^^ > ^^^ ^^ ^^^^ ^^ boils before you piit in your fifti. Let it 

I fry quick, and let it be of a fine light brown, but not too dark a 

J colour. Have your i:(h*flice ready» and if there is occafion turn 
I - it: when it is enough, take it up, and lay a coarfe cloth on a 
5 ' dilh, on which lay your fi(h, to drain ail thegreafe from it| if 

': - you fry parfley» do it quick, and take great care to whip it out 

jf of the pan as foon as it is crifp, or it will lofc its fine colour. 

? Take great care that your dripping be very nice and clean. Yea 

\ ' have diie£lipns io the eleventh chapter, how to make it fit. for 

'^ ufe, and have it always in readinefs. 

i Some love fjQi in batter; then you mud beat an egg finr, 

i and dip your fifli in juft as you are going to put it in the pan; 

i or as good a batter as any, is a little ale and flour beat up, juft 

i as you are ready for it, and dip the fifh, to fry it. 

Fijh-fauce with Joljler. 

I • ' • . FOR falmon or turbot, broiled cod or haddock, &c. notbinj ' 

I V . / is better than fine butter tnelted thick; and take a lobftefi 1 

I ' bruife the body of the lobfter in the butter, and cut the fleA 

I; • : . '/"^ " ." '. * ■ -' ■ ■ --. iiw» 

t made Plain MiEa£f. ^ 119, | 

into little pieceit ftcw it all together, and give it ,a bofl. , If . * .f 

you would have your fauce very rich, let one half be rich b<^f« | 

gravy, and the other half melted butter with thelobfter$.!,t>'ut . *|- 

the gravy, I think, takes away the fweetnefa of the butter^iid f. 

lobftcr, and the fine flavour of the fiQu _\- , ' ^J f; 

. .' - ■ • . ■ . • • ' ^ . . ' « * 

To piake Jbrimp-fauct. • - ! ' . • I 

TAKE a pjntof beef-gravy, and half a pint of (hrlmpi, fk 

thicken it with a good piece of butter rolled in flour» Let the L 

gravy be well feafoiied, and let it bo|U ) • *\ .1: 

i TAKE half a pint of large oyfters,liquoc and all; put tbem | 

\ into a fauce*pan, with two or three blades of mace, and twelve ^ • | ! 
! whole pepper-corns; let them fimmer over a flow fire, till the; ! . ; .^ 
i. oyfiers are fine and plump, then carefully with a fork take out . f^ 
] theoyfters from the liquor and fpice, and let the liquor boil . ^ 

i five or fix minutes ; then ftrain the liquor, wafli out the f^ucie- ; | 

\. pan deari^ and put the oyfters and liquor in the faucc*pan« . p- 

,' again, with half a pint of gravy, and half a pound of butter t 

, juft rolled in a little flour. You may put in two fpoonfuls of )f' 

:; white wine, keep it fiirring till the fauce boils, and all the |. 

: butter is melted. • ^ Jf 

To make ancbovy-fatici. ... * . V 

. TAKE a pint of gravy, put in an anchovy, take a quarter of | 

! a pound of butter rolled in a little flouri and ftir all together | 

I till it boils. You may add a little juice of a lemon, catchup, ^1 

ji red wine, and walnut-liquor, juft as you pleafe. - - -^ - f 

I Plain butter melted thick, with a fpoonful of walnut- pickle, il 
' :or catchup, is good fauce, or anchovy) in (hort you may put as ^ " J| 
; many things as you fancy into fauce; all other fauce for fifh / , ' | 

you have in the Lei)t chapter. , . g 

I . . TV drefs a brace of earp. v- | 

FIRST knock the carp on the head, fave all the blood you \ -:"'\ V 

I fan, fcalc It, and then gucit; wafh the carp in a pint of red %'\ 
\ yine, and the rows ; have fome water boiling, with a handful , i . 

J of fait, a little horfc-raddifli, and a bundle of fweet-herbs; put 1 

in your carp, and boil it foftly. When it is boiled, drain it well . S 

\ over the hot water 5 in the mean time flrain the wine through a; ^ i 

^' Hive, put it and thp blood into a fauce-pan with a pint of good ^"^ ,- |i 

: • ^4 gfivy, I 


•[ 120^ ; The jfrt 0f Ookeryt 

j gravy^ a'ttttle.mace, twelve corns of black and twelve of white 

I pepper, fix cloves, an anchovy, an onion, and a little bundle of 

i /wcet-herbs» Let them fimmer very foftly a quarter of an hour^ 

•i then'ftrain it, put it into the fauce*pan again,' and add to two 

"i fpopnful^ of .catchup and a quarter of a pound of butter rolled la ' 

i a little flour, half a fpoonful of muOiroom-pickle, if you have 

I it.: if nor, the fame quantity of lemon-juice : ftir it all together, 

j * and liet it boil. Boil one half of the rows ; the other half be;it 

Y * lip with an ^ggf'balf a nutmeg grated, a little lemon-peel cue 

] fine, and a little lalt. Beat all well togetlier, and have ready 

] JTome nice beef-dripping boiling in a flew* pan, into which drof^ 

4 your row, and fry them in little cakes, about as big as a crown* 

.] piece^ of a fine light brown, and fome fippets cut three corner* 

I ' vraySf and fried crifp; a few oyfiers, if you haye them, dipped 

I in a little batter and fried brown, and a good handful of parfley 

^ fried green. 

] ^ Lay the fifh in the difh, the boiled rows on each fide, the fip« 

i ' pets (landing round the carp ; pour the fauce boiling hot over the 

i . fiih ; lay the fried rows and oyfters, with parfley and fcraped 

I ' horfe-raddilh and lemon between, all round the difli, the reft of 

i; the calces and oyflers lay in the diih, and fend it to table hot. If 

I you would have the fauce white, put in white-wine, and good 

!i « ilr6ng.*veaUgravy, With the above ingredients. DreflTcd as in the 

;! . Lent chapter,' is full as good, if your beer Is not bitter. 

I As to drtfling a pike, and all other fifli, you have it in the Lent 

J chapter ; only this, 'when you drcfs them with a pudding, you 

r ii)ay add a little bcef-fuct cut very fine, and good gravy in the 

J iauce. This is a better way than ftewing tbeni in the gravy. 

] . - ^ • '•>" •••■•• -^ 

i ' ' CHAP. VL 

i ■ Pf Soups and 'Broths. 

' ■ ' . • • • • 

I ^ To make firong Irotb for foups or gravy^ 

TAKE a leg cf bc^f, chop it to pieces, fet it on the fire in 
four gallcps p.- water, fcum it cl.ean, feafon it with black and 
yjiite pepper, a fc\y doves, and a bupdie of fwect-herbs. Let 
it boil tiir tW9 paiu is wafted, then feafon it with fait; let it 
boil a li»;p while, i|ie|i llrain it off, and keep ia for ufe. 

When you want very ftrong gravy, take a fllcc of bacon» 
lay it in a ftcwr-pan i^ take a pound of beef, cut it thin,* lay it 
on the bacon, flicc a good piece of, carrot in, an onion fliced, . *• 
a good cruft of breads a few fWeet-hcrbsV a Hrtlc mace, doves, 
nutmeg, tfnd whole pepper, an anchovy ; cover it, and fct it . . 
on a flow fire fiv« or fix minuter, an«l pour in a quart of ther |' 

above becfrgravy I cover it cloft, and let it boil foftly till half. 
is wafted. This will be a rich^ high brown feucc for fiOi or . 
jowl, orragoo. • /v. /. . i...vt-': 

Graiy for vi'bite fiiifcef . * 

TAKE a pound of any part of the veal, cut it into fmalt 
pieces^ boil it in a quart of water, with an onion^ a blade of* 
mace, two cloves, and a fow whole pepper-po^nst Boil it till . . 
it is as rich as you would have it* .:;..;.? . V > 


Gravy for tttrkjgy^ fowl^ or ragoo. 

TAKE a pound of lean Veef, cut and hack it well, then flour. 
It well, put a piece of butter as big as a ben*s egg in. a ftew* ^ 

nan ; when it is melted, put in your bei^f. Cry it on all fides a | 

little brown, then pour in three pints of boiling water, and a ' 
lunJle of fwcet-herbs, two or three blades of mace, three or 
four cloves, twelve whole peppercorns, a little bit of carroty, 
a little piece of cruft of bread toafted brown ; cover if clofe, 
and let it boll till there is about a pint or {efs j then feafun it . ^ I 
viih fait, and ftrain it pffl ! , y, , ^ . . I 

Cravy for a fowl^ when you have no meat nor gravy' | 

*' . ' '" ^^- '■-.••.' ' \ " , \ 

TAKE the neck, liveri and gizzard, boil them in half a pint * * 

of w;iter, with a little piece of bread toaded browni a little pep- I 

per and fait, and a little bit of thyme. Let them boil till there 

is about a quarter of a pint, then pour in half a glaf&^f red . 

^vi'ne, boil it and ftrain it, then bruife the liver well in, and - 

Arain it again; thicken it with a little piece of butter tolled 

jn floiir, and it will be very good, ! * . , I 

An ox*s kidney makes good gravy, cut all to pieces, and \\ 

l>oilcd with fpjce, &c. as in the foregoing receipts, .' *l 

You have a receipt in the beginning of the book, in the pre* \ 

^^^? for gravicj. •■ . . : : .. | 


i 1- 


1^2- V S'ie Jrf p/C&pkeryi 

1 - ' > :. ^^- . • To make mutton or vealgravyi 

, CUT and hack your veal well, fet it on the fire with iiE^ater, 
iwtet-berbs, mace9 and pepper. Let it boil till it is as good as 
you would have it) then ftrain it off. Your fine cooks always^ 
is they can> chop a partridge or twot and put into gravies. 

T'O make ajlrmgfijb^gravy. 

\ TAKE two or three eels, or any fi(h you have, fkin or fcal« 

•1 , diem, and gut them and wafh them from grit, cut them into 

1 ' little pieces, put them into a fauce-pan, cover them with water, 

I ' a little cruft of bread toafted brown, a blade or two of niace, 

.; and fome whole pepper, a few fweet-berbs, and a very little bis 

"I of lemon-peel. Let it boil till it is rich and good, then have 

I ready a piece of butter, according to your gravy; if a pint| 

\{ ^ as big as a walnut. Melt it in the fauce-pan, then (hake in a 

\l ' little floiir, and tofs it about till it is brown, and then ftrain in' 

i the gravy to it. Let it boil a few minutes, and it will be good. 

! J. : To make plum-porridge for Chrifimas^ 

i^ TAKE a leg and ihin of beef, put them into eight gallons of 

I water, and boil them till they are very tender, and when the 

broth is ftrong ftrain it out ; wipe the pot. and put in the broth 
■I . again ; then flice fix penny loaves thin, cut off the top and bot*- 
\ torn, put foniie of the liquor to it, cover it up and let it ftand a 

\ V quarter of an hour, boil it and ftrain it, and then put it into your 
j pot. Let it boil a quarter of an hour, then put in five pounds of 

I ~ currants clean wafhed and picked ; let them boil a little, and ' 
% put in five pounds of raifins of the fun, ftoned, and two pounds 

I 4>f prunes, and let them boil till they fwell; then put in three 

\ quarters of an ounce of mace, half an ounce of cloves, two nut* 

1 fiiegs, all of them beat fine, and mix it with a little liquor cold, 

j] ■ . and put them in a very little while, and take off the pot ; thpn 
if put in three pounds of fugar, a little fait, ai quart of fack, a 

\ quartof claret, and thejuice of two or three leinons. You may 

%' y thicken with (ago inftead of bread, if you pleafe \ pour them* 
\ ' into earthen pans, and keep them for ufe. You muft boil two 

pounds of prunes in a quart of water till they are tender^ and 

\ V Arain them into the pot when it is boiling. 


mafie 'Ptainand Ea^^ ilj 

TAKE part of t leg of beef 'and the fcraig-cnd of a neck of • 
snuttont break the bones in pieces, and put to it as much water ^ • 
as will cover it, and a little fait ; and when it boils, flcioi it 
clean, and put into ita whole onion ftuck with cloves^ a bunch f: 

of fwcct-hcrbs, feme pepper, and a nutmeg quartered. JLrCt thefc f 

boil till the meat is boiled in pieces, and the ftrength boiled out \ 

of It ; then put to it three or four anchovies, and when they are | 

diflblved, ftrain it out, and keep it for ufc* 

jt craw-fjb foup. 

TAKE a gallon of water, and fet it a boiling; put in it a- 
bunch of fweet*herb$, three or four blades of mace, an onioa 
ftuck with cloves, pepper, and fait ; then have about two bun* 
^red craw^fiih, fave about twenty, then pick the reft from the - 
ihells^ fave the tails whole 5 ,the body and ftclls beat in a moriary 
with a pint of peafe green or dry, firft boiled tender in fair wa«< 
ter, put your boiling water to it, and drain it boiling hot through 
a cloth till you have all the goodnefs out of it : fet it over a (low 
fire or ftew*hole, have ready a French roll cut very thin, and let. 
it be very dry, put it to your foup, let it ftcw till half is wa(!ed« ; 
then put a piece of butter as big as an egg into a fauce*pan, let 
It fimmcr till it is done making a noife, fhake in two tea*fpoon« 
fuls of flour, ftirring it about, ai)d an onion ; put in the tails of 
'the fifh, give them a (hake round, put to them a pint of good ' 
gravy, let it boil four or five minutes foftly, take out the pnion^ 
and put to it a pint of thefoiip, (Hr it v/ell together, and pour it 
all together, and let it (immer very foftly a quarter of an hour 5 
fry a French roll very nice and brown, and the twenty craw* 
aihy pour your foup into the difli, and lay the roll in tne rnid^ 
die, and the craw-fi(h round the di(h, . - . • 

• Fine cooks boil a brace of carp and tench, and may be a lob* 
fter or two, and many more rich things, to make a craw«fi(h 
foup ; but the above is full as good, and wants no addition. ' 

A good gravy-fotip. • ^ 

TAKE a pound of beef, a pound of veal, and a pound of ' . I 

mutton cut and hacked all to pieces, put it into two gallons of ' \ 

water, with an old cock beat to pieces, a piece of carrot, the | 

tipper cruft of a penny loaf toaftcd very crifp, a little bundle pf. \:, 

fwcct-herbs, an onion, a lea-fpoonful of black pepper and one %■ 

I ■ " ■ of ' . .5' 


i%i tbe Ari of Ciokery; ' 

', M ^ of white pepper» four or five blades of macf ^ .and four cloves ; 

;! cover ity and let it ftev/ over a flow fire till half is wafted, then 

• i] ftrain it off, and put it into a clean fauce-pan, with two or three 

J large fpoonfuls of rafpings clean fifced, half an ounce of truffles^ 

■ r| and morels, three or four heads of celery waflied very clean and 

y cut fmall, an ox's palate, firft boiled tender and cut into pieces, 

' 'J a few cocks-combs, a few of the little heatts of young favoys ; • 

: ' fj. cover it clofe, and let it fimmer very foftly over a flow fire two 

:]' hours ; then have ready a French roll fried and a few force-meac 

:.'] bails fried, put them in your difli and pour in your foup. You - 
\ |. ' may boil a leg of veal, and a leg of beef, and as many fine things 

^ I as you pleafci but 1 believe you will find this, rich and high 

.1:4 enough. . 

: iji :. You may leave but the cocks-combs, and palates, truflles, &c« 

; '^j ' if you don*t like them ; it will be good foup without them ; ani - 

: I if you would have your foup very clear, dont put in the rafp!ngs» 

: :| ^ Obfervc, if it be a china diflijiot to pour your foup in boiling 

;!^ '- ho^ off the fire,' but fet it down half a minute, and put a ladle^- 

:' Vll ' ^ul in firft to Urarm the dl(h, then put it in ; for if it be a froft^' 
\ :| -' the bottom of your difli will fly out. Vermicelli is good in it»' 

\ f an ounce put in juft before you take it up ; let it boil four or - 

■ ;i five minutes. •-' 

I ■ , You may make this foup of beef, or veal alone, juft as you 

. I fancy* A leg of beef will do either without veal, mutton, or 

» t fowl. "^ . • 

^i •■- ...•:,■..... . • ,:/■•■ • • • : 

•} \-'-: jt grettt peas foup. 

[r ;. TAKE a fmall knuckle of veal, about three or four pounds^ 

t chop it all to pieces^ fct it on the fire in fix quarts of water, a 

little piece of lean bacon, about half an ounce fteepcd in vinegar 

isi hour, four or five blades of mace, three or four cloves, twelve^ 

peppeV-corns of black pepper, twelve of white, a little bundle of 

.;^ Avcctrherba and parflcy, a little piece of upper cruft toafled cri:p ; 

\ Cfyitr it clofe, and let it boil foftly over a flow fire till half is 

\l wafted ; the.o ftrain it ofF, and put to it a pint of green and 

J 'a lettuce cut fmall, four heads of celery cut very fmall, and 

^jl ^'aflied clean ; cover it clofe, and let it ftew very foftly over si 

i-l , flow fire two. hours ; in the mean time boil a pint of old peas in 

>j • ap'nt of water very tender, and ftrain them well through a coarfe 

fi. • .hair fievc, and all the pulp, then pour it into the foup, and let 

^ it boil together. Seafon with fait to your palate, but not too 

much, r ry a French roll crifp, put it into your difli, and poi*r 

your foup in. ' Be fure there be full two quarts. 

» 1 ' Mutton 


tnadf Plain and Ea£f. \iiS 

Muttoh'gravy will do, if you have no veal, or a (hin of beef - 
chopped to pieces* A. few afparagus-tops are very good in it* . 

\r:j !./. .: , . ji wbtte peas feufu : . ^ . , 

TAKE about three pounds of thick flank of beef, oraojr 
lean part of the leg chopped to pieces i fet tc on the (ire in three 
gallons or.water, about half a pound of bacon, a fmall bundle 
of fweet^herbs, a good deal of dried mint, and thirty or fortjr 
corns of pepper j take a bunch of celery, wafli it very clean^ 
put in the green tops, and a quart of fpHt peas, cover it clofe^ 
and let it boil till two parts is wafted ; then ftrain it off, and 
put it into a clean fauce-pan, five or fix heads of celery cut 
imall and wafhed clean, cover it clofe and let it boil till there is 
about three quarts; then cut fome fat and lean bacon in dice,- 
forne bread in dice, and fry them juft crifp ; throw them into 
your difli, feafon your foup with fait, and pour it into your 
.di(h, rub a little dried mint over it, and fend it to table. You ' 
may add force-meat balls fried, cocks-combs boiled in it, and 
an 03(*s palate flev^ed tender and cut fmalL Stewed fpinach 
M'eil drained, and laid round the diflx is very pretty. . 

]' i . . J. Another %vay to make it. 

WHEN you boil a leg of pork, or a good piece of beef, fave 
the liquor. When it is cold take ofFthe fat } the next day boil -^ 
a leg of mutton, fave the liquor, and when it is cold take ofFthe 
fat, fet it on the fire^. with two quarts of peafe. Let them boil 
till they are tender, then put in the pork or beef liquor, with the 
ingredients as above, and let it boil till it is as thick as you would 
have it, allowing fur the boiling again ; then ftrain it off, and 
add the ingredients as above. You may make your foup of veal 
or mutton gravy if you pleafe, that is according to your fancy. 

A chefnut Joup^ ^ 

TAKE half \ hundred of chefnuts» pick them, put them in 
an earthen pan, and fet ihcm in the oven hn!f an hour, or roafk 
them gently over a flow fire, but take caie (hey don't burn ; 
then peel them, and fet them to ftcvv in a qunrt of good betf, 
veal, or mutton broth, till they are qujtc tirJcr. In the mean 
time, take a piece or flice of ham, or bacoa, a pound of veal, 
a pii^eon beat to pieces, a bundle of fweet-her bs, an onion, a lit- 
tle pepper and mace, and a piece of carrot ; l.ty che hacoii ar the 
bottom of a ftew-pan, and lay the meat afjct,i:ngreJirhis at top. 

5cl it over a flow lire till ic bc^i r.s to flick to ihc i^an, then p* c 

•• • • » _ , . • ■ . 

^ • . • • • ■•••.. ■ ■ ^a ... 


'tis ; • tbe^i ofCdokifji ; * /, 

^iii a buft of bread, and pour in two (Quarts o^ br6(K« -Let it bptl 
foftl^ till one third is wafted $ then ftrain It off, and add to it 
the cbefnuts. Seafon it with fait, and let it boil till it is well 
tafted, ftew two pigeons in it, and a fried French roll crifp; 
\ Jay the roll i^n the middle of the di(h,.and the pigeons oh eacli 

] . V i£dc; pour in the foup, and fend it away hot. * . :: 
\ :. 'A French coolc will beat a pheafant, and a brace of partridges 

j ; to pieces, and put to it. Garnilh your dlfh with hot chefnuts. 

I . , Xo make mutton hrotb. 

% - TAKE a neck of mutton about fix pounds, cut it in two, boll 

\ 'the fcraig in a gallon of water, /kirn it well, then put in a little 

] bundle of fweet-herbs, an onion, and a good cruft of bread* 

i ^ Xet it boil an hour, then put in the other part of the mutton, a . 

I 'turnip or two, fome dried marigolds, a few chives chopped fine, 

z. little parfley chopped fmall ; then put thefe in about a quarter:^ 

\ of an hour before your broth is enough. Seafon it with fait ; or 

1 ' you may 'put in a quarter of apound of barley or rice at firft*; 

j ^ Some love it thickened with oatmeal, and fome with bread ; aiid 

'r\ ^ Ibmt love it fcafoned with mace, inftead of fwcct-herbs and 

:;; onion. All this is fancy and diflTcrent palates. If you boil 

^1 ' tornips for fauce, don't boil all in the pot, it makes the broth 

% too ftrong of them, but boil them in a fauce-pan. 

•; • ; / Beef broth. 

TAKE a leg of beef, crack .the« bone. in two or three parts, 
Wafti it clean^ put it into a pot with a gallon of water, (kirn it 
well, then put in two or three blades of mace, a little bundle 
of parfley, and a good cruft of bread. Let it boil till the beef 
IS quite tender, and the iincws. Toaft fome bread and cut it 
in dice, ^nd lay it in your difti i lay in the meat, ^nd pour the 
foupin. , . ;. 

^0 make Scotch harl^'hrotb. 

' TAKE a leg of beef, chop it all to pieces, boil it in thrive . 
gallons of water with a piece of carrot and a cruft of bread, till . 
it is half boiled away ; then ftrain it pfF, and put it into the pot . 
again with half a pound of barley, four or five heads of celery 
' waflied clean and cut fnciall, a large onion, a bundle of fweet^ 
herbs, a little parfley chopped fmall, and a few marigolds. Let 
this boil an hour. Take a cock or large fowl, clean picked and* 
w^iQied, and put into the pot; boil it till the broth is quite good, . 
then feafon with fait, and fend it to table, with the fowl in the; 
I •/ . • ' . middle* 

i ■':■.' ' ' ^' ' . 

i . . . 



V" * ' maiePtatn and Eify. .*^7 I 

middlct : This broth is very, good without the fowl. Takeo\tf %' 

the onion and fweet«-b.erbi| before you fend it to tahtev ; ' ; J^i 

.. Some make thi$ broth with a ibcep's head inftead of a leg of |; 

beef» and it is very good ; but you mud chop the heid^all c^ |i 
pieces^ , The thick flank (about fix pounds to fix qiiarti.of . 
water) nriakes good broth ; then put the barley in with the meatt 
firft (kirn it well, boil it ah hour very foftly, then put in the - . 
;ibove ingredients, with turnips and carrots clean fcraped and 

parcd^ and cut in little pieces. Boil all together fi»ftly, till tho i'^ 
broth is very good ; then feafon it with fait, and fend it to table^ . , !;| 

with the beef in the middle^ turnips and carrots round, and po^r p 

the broth over alK ... \. IJ 

To make bodge-podgi. '•- ' t! 

TAKE a piece of beef, fat and lean together about a pound, - jj 
a pound of veal, a pound of fcraig of mutton, cut all into little / r 
pieces, fet it on the fire, with two quarts of water, an ounce of 
barley, an onion, a little bundle of fwcet-herbs, three or four .^ 
beads of celery walhed clean and cut fmali, a little mace, two 
or three cloves, fome whole pepper, tied all in a muflin rag, and 
put to the meat three turnips pared and cut in two, a large car* 
rot fcraped clean and cut in fix pieced, a little lettuce ci^t fmal}| 
put all in the pot and cover it clofe. Let it flew very foflly over 
a flow fire five or fix hours ; take out the fpice, fweet-herbs, and 
onion, and pour all into a foup-difh, and fend it to table; firft 
feafon it with fait. Haifa pint of green-peas, when itis thr 
feafon for them, is very good. If you let this boll fafl, it vAW 
wafte too much ; therefore you cannot do it too flow, if it does 
. but fimmcr. All other flews you have in the foregoing chapter y 
and foups in the chapter of Lent. ' < - * H 

;••• ■ ■ / v: •■ ■ ' * ■ .: .!.■.'; .1 ^ 

To wake pocket foup. V . , . * 

TAKE a leg of vcaT; ftrip off all the (kin and fat, then ttke 

^all the mufcular or flcfhy parts clean from the bones. Boil thtf 

flcfS in three or four gallons of water till it comes to a ftrongjcll^^ 

and chat the meat is good for nothing. Be fure to keep the pot* 

clofe covered, and not to do too faft ; take a little out in a fpooa^ 

BOW and then, and when you find it is a good rich jelly, ftrain it 1 

through a ficve into a clean earthen pan. When it is cold, taker *^ 

off all the (kin and fat from the top, then provide a large deep- with water boiling over aftove> then take fome deep 

china-cups, or well-glazed earthen-ware, and fill thefc cups with • 

the jelly, which you mufl take clear from the fettling at tbei 

kottomi and fee them in the ilew-pan of water. Take great- 

care j- 

■.'■-■'-• ', < ' .. ■■- ' ■ ■ . .:. !-' 

• '• ' ■ . ■ . ' . .- ■ • ■■>.■• f-i 



I care that' noiic of the water gets into. the cop^ j ' if ie deesi'ic WH 

J fpoil it. Keep the water boiling gently all the time till the jelly 

j becomes as thick as glue, take them out; and let them ftand to 

[ \ tboU- and then turn the glue out into fome new coarfc flannel^ 

: ^ Which draws out all the moifture, / tiirn them in fix or eiohf 

; j hours on frefli flannel, and fo do till they are quite dry^ Keep 

^1 it in a dry warm place, and in a little time it will be like a dry 

:,» • . iiard piece of t».lue, whichyou may carry in jour pocket without 

§ ^ . getting any harm. The beft way is to put it into little tin-boxes 

r| When you ufe it, 'boil about a pint of water, and pour it on 3 

.: • piece of glue about as big as a fmall walnut, ftirring it all the 

'% time till it is melted. Seafon with fait to your pslatej and if 

\ you chufc any herbs or fpice, boil them ia the water firft, and 

5 / then pour the water over the glue. " 

1 ' To make portable fottp. ' 

Jj " TAKE two legs of beef, about fifty pounds weight, takeofT 

jj all the (kin and /atas well as you can, then take all the meat and 

>( * . finews clean from the bones, which ipeat put into a large pot, and 

i put to it eight or nine gallons of foft'water}' firft make it boil» 

J then put in twelve anchovies, an ounce of mace, a quarter of 

A an ounce of cloves, an ounce of whole pepper black and whites 

together, fix large onions peeled and cue in two, a little bundle 

j * of thyme, fweei-marjoram, and wintcr-favoury, the dry lurd 

cruft of a two penny loaf, ftir it all together and cover it clofe, 

lay a weight on the cover to keep ,it clofe down, and let it boil 

fohly for eight or nine hours, then uncover it, and ftir it to- 

V gether ; cover it clofe again, and let it boil till it is a very rich 

I . good jelly, which you will know by taking a little out now and 

then, and letting it cool. When you think it is a thick jelly, take 

'; it off, ftrain it through a coarfe hair bag, and profs it hard ; then 

\ lirain it through a hgir fieve into a large earthen pari ; when it is 

1 . . quite cold, takeoff the fkum and fat, and take the (ine jelly 

"* dear from the fectlings ac bottom, and then put the jelly into u 

t ' ^^^Z^ ^eep ^^'' tinned ftew-pan. Set it over a ftove v;ith a flow 

fj ftre, keep ftirring it often, and t;ike great care it neither flicks to 

I' the pan or burn?. When you find the jelly very ftift'aiid thtck^ 

as it will be in lumps about the pan, take it out, and put It 

! into large deep china-cups, or well- glazed earthen- ware. Fill 

\ .' the pan two-thirds full of water, and when the water bulls, 

] fet in your cups. Be fure no water gets into the cups, and krc|i 

i '' the water boiling fofcly all the time till you flu J the jelly is like 

! . . a fli(F glues t^^^ out ibe cups, and when they arc cool, turn 

i * ■ ..■•'. oat 

Ruks to he ohfcrvcd in making foupi or hrotbu 

FIRST take great caic the pots or fauce-pana and covers be 
very clean and free from all greaie and Tand, and that they be 
well tinnedi for fear of giving the broths and foups any brafly 
tafte. If you have time to fie\Ar as foftly as you can, it will 
both have a finer flavour» and the meat wilf be tenderer. .But then 
obfcrvev when you make foups or broths for prefent nk^ if it is 
bbe done foftly, don't put much more water than you intend 
to have foup or broth ; and if you have the convenience of aa 
earthen pan or piplcin, fet it on wood embers till it boils, 
then (kirn it, and put in your feafoning; cover it clofe, and fet 
it on embers, fo that it may do \txy toftly for fome time, and 
both the meit and broths will be delicious. You muftobferve 
in all broths and foups that one thing does not tafte more tlan 
another ; but that the tafte be equal, and it has a fine agree* 
able rclifli, according to what you defign it fur; and you muft 
be fure, that fill the greens and herbs you put in be cleaned, 
tralheJ, and [iHcke^, 

. • • , • ' ■ ' ■ . . ' . .J 

K ' CH/ P. 


made Plain 'mi Ea^. - 't29 • t: 

out the glue into a coarle new flanneU Let it lay eight or nine . ^ 
hours, keeping it in a dry warm place, and turn it on frefii flan* \\ 

nel till it is quite dry, and the glue will be quite hard } put it \ 

into clean new ftone pots, keep it clofe covered from duft and 
dirt, in a xlry place, and where no damp can come to it. .• 

When you ufe it, pour boiling water on it, and fitrit all. the - 
time till it is melted. Seafon it with fait to your palate. A piece ^ 
as big as a large walnut will make a pint of water very rich ; but 
IS to that you are to malce it as j^ood as you pleafe ; if for foup, %'■. * 

fry a French roll and lay it in the middle of the dilh, and when i* 

the glue is difTolv/ed in the water, give it a boil and pour it into . I; 

i dilh. If you chufe it for change, you nfiay boil cither rice or . j- . 
barley, vermicelli, celery rut fmall, or truffles or morels ; btit t \ 

let them be very tenderly boiled in the water before you ftir in ' {/ 
the glue, and then give it a boil all. together. You may, when ' • i' 
you would have it very fine, add forcemeat balls, cocks^combs, ' >•'', 
era palate boiled very tender, and cut into little bits ; but it \< . 

will be very rich and good without any of thefe ingredients. '^j. 

If for gravy, pour the boilihg water on to what quantity you ^if. . 

think pro')cr ; and when it is dilfolved, add what ingredients you : i\ 
pleafe, as in other fauces. This is only in the room of a lich . 
good gravy. You may make your faucc cither weak or ftrong, % 

by adding more or Icfs. , 

' :t 






130 . irte Art of Cboktrji 

I ... /,..!'«• >^.'. .•'.CHAP. yii. 

r..;i li:: li iJt ^. :. i Of P U.D P J N O $.- 


ifo oat-ptidding to haki. 

j.QF. pats decorticated take two pounds, and of new milk 
J ; . enough to drown it, eight ounces of raifins of the fun ftoned, 
»ti an caual quantity of currants neatly picked, a iK>und of fwect 

I fuet finely (hred, fix new laid eggs well bcm: feafon with nur- 

I .meg, and beaten ginger and fait 5 mix it all well together; it 

\\ will make a better pudding than rice. 

: : To make a calf^ $ foot pudding. 

TAlCE of calves feet one pound minced very fine, the fat and 
r . the brown to be taken out, a pound and a half of fuet, piicic 

rji ' ofFall the (kin and (hred it fmall, fix eggs, but half the whites, 

;;: ' » beat them well, the crumb of a halfpenny roll grated, a pound 

v| , of currants clean picked and waflicd, and rubbed in a cloth; 

••|i . . • milk, as much as will moiften it with the eggs, a handful of 
j! :/ . flour, :^ little fait, nutmeg, and fugar, to feafon it to your taftc. 
>ti . nine hours with your meat ; when it is done, lay it in 

?f your di(h, and pour melted butter over it« It is very good with 

^^ ' . white wine and fi;gar in the butler, 

^ ;' * '•• ' / To make a pub pudding. , , • 

;;f • .TAKE. a quantity of the pith of an ox, and let it lie all 

,1 ^ i)tght in water to foak out the blood ; the next morning (Irip 

; i* . it out of the (kin, ;nd beat ic with the back of a fpoon in orange- 

:j water till it is as fine as pap; then take three pints of thick 

] * ' cream, and boil in it two or three blades of mace, a nutmeg 

d . quartered, a (lick of cinnamon; then take half a pound of the 

:| beft Jordan almonds, blanched in cold water, then beat them 

'$ , with a little of the cream, and as it dries put in more cream; 

;;; and when they are all beaten, ftrain the cream from them to tfcc 

I , . . , pith ; then take the yolks of ten eggs^ the white of but two, 

^- , . . beat them very v/ell, and put them to the ingredients : ' take a 

f * Ypoonful of grated bread, or Naples bifcuit, mingle all thefe co- 
• gcther, with half a pound of fine fugar, and the marrow of four \ 


mndeP^klnafidEeff.. .tgi 

Jirge bones, and a little fait ; . fill them in -a TmaU ox or hog'^ 
gut$, or bake it in a' difh, with apufF*pafte under it and round 

' To make a marrow puidinx* * . / ?; 
TAKE a quart of cream, and three Naples bifcults, a nut* 
meg B*'*^^^» ^^* yolks of ten eggs, the whites of five well beat, 
.2nd fugar to your taftc ; mixall well together, and put a little bit 
of butter in the bottom of your faucc-pan, then put in yaur ftuiFp 
fct it over the fire, and lUr it till it is pretty thick, then pour it 
into your pan, with a quarter of a pound of currants that have . 
been plumped In hot water, flir it together^ and let it ftaiid ail 
night. The next day make feme fine pafte, and lay at the bottom 
of your difti and round the edges j wlven the oven is ready, pour 
in your ftufF, and l-jy: long pieces of marrow on the top. Half 
nn hour will bake it. You may ufc the Huff when cold, ' • -■ 

A hcikd fuct pidding. : i 

TAKE a quart oT milk, at pound of fuet flired fmall, four 
c>gs, two fpoonfuls of beaten ginger, or one of beaten pepper, 
a tea-fpoonful of (alt; mix the eggs and flour with a pint of 
the milk very thick, and with the Itafohihgrnix in the reft of ' 
th: milk and the fuct» Let your batter be pretty thick, ;ind • 
boil it two hours* - • ' \: '• * • ' ' - : . ^ ;: • 

I .: •:;"-;.:: /.; .* .; ^ . ^ • ^ ^^ • .:.: •• '.^s^ ,* ' \ • 
I : . .. , A hoiUdfhan.puddivj^.^ . ' ' -' i • ' 

i TAKE z pound of fuet cut in little pieces., not too fine, a 
pound of currants and a pound of rnifips iloned, eight eggs, half 
; the whites, the crumb of a penny loaf grated fine, Haifa nutmeg 
! grated, and a tea fpoonful of beatep ginger, a little fait, a pound 
[ of flour, a pint of milk •, beat the e^gs firft, then half the milk, 
I beat them together, 2nd by degrees ftirin the flour and bread 
\ to^^ciher, then the fuet, fpicc," and fruit, and as much milk as 
tvi;l mix it well together very thi^k. Boil it fice hours. : 

! ATorkJhirepuddhig.^ . J /' 

\ Take a quart of milk| four eggs, and a lliilc fait, make it 
; up into a thick Uatter with flour, like a pancake batter. You 

• muft have a good piece of meat at the fire, take a ftew-pan and 
\ put fome dripping in, fet it on the fire ; when it boils, pour in 

• your pudding! let it bake on the fire till you think it is nigh 

• .tnough, then turn ,a plate upfidc down in the dripping pan, that 

■ K a the 

f • 

. . i^.« 


131 *flijittdf Cookery t 

the dripping mtf not be blacked ; fet your ftcw^paii on it unict 
jouT meat» and let the dripping drop on the puJding, arid the 
beat of the fire come to it» to make it of a fine brown. Wh^o 
your meat is. done 'and fent to table, drain all the fat from 

Jotir pudding, and (et it on the fire again to dry a little ; thtal 
ide it as dry, at you can into a dtfli, melt feme butter, and| 
pour it into a cup, and fet it in the middle of the pudding. Iti 
is an excellent good pudding ; the gravy of the meat cats wtlli 
with it. I 

Afleai pudding. 

n *. ^ MAKE a good cruft, with fuct (bred fine with flour, and 

I mix it up with cold water; Seafbn it with a little (alt, and make! 

^ * a pretty ftiflF cruft, aboiTt two pounds of (uet to a quarter of i 

j ' . 9t peck of flour. Let your (leaks be either beef ut mutton, wcUi 

% fcafoned with pepper and fait, make it up as you do an apple*! 

U . pudding, tie it in a cloth, and put it into the water boiling. 

I . If ft be a large pudding, it will take five hours j if a fmall on:, 

I ;* three hours. This is the bcft cruft for an apple«pudding.. Pi* 

I gcons cat well this way, . 

-^1 A vermicilVt puddings with marrozv. 

J ; FIRST make your vermicelli } t-kc the yolks of two eggs, 

^j ' and mix it up with juft as much flour as wilj make it to a ftiit 

pa(^e, roll it out as thin as a wafer, let it lie to dry till you as 
roll it up clofe without breaking, then with a (harp knife cut it 
' very thin, beginning at the little end. Have ready fomc waw 
* boiling, into which throw the vermicelli \ let it boil a minute or 
- two at moll; then throw it into a fieve, have ready a pount 
of marrow, lay a layer of marrow and a layer of vermicelli, aiJ 
fo on till all is laid in the di(h. When it is a little cool, beat it 
up very well together, take ten eggs, beat them and mix then 
.:.* with the other, grate the crumb of a penny loaf, and mix witii 
it a gill of fack, brandy, or a little rofe-water, a tea fpoonful of 

((alt) a fmall nutmeg grated, a little graced Icmon^peel, two large 
blades of mace well dried and beat fine, half a pound of currant! 
\ clean wa(hed and picked, half a pound of raifins (loned, mix a!! 

;! * . well together, and fwceten to your palate ; lay a good thin cnii 

'! at the bottom and fides of the di(h, pour in the ingredients, z^ 

J . , bake it an hour and. a half in an oven not too hot. You m:/ 
I either put marrow or beef-fuct (hred fine, or a pound of butter, 

• which you pleafe. When it comes out of the oven, ftrewfoise 
'"■. ■ r-^*^ fine fugar over it, and fend it to table. You may leave out tl;: 

i ■ • ■ . • ' 

maiiPUin and Eafy. ijj 

fr«itt if you pleafci and you may for change add half an ounce ^ / t 
of citroHi and half an ounce of candied orangc^pcel (hred fine* . '^ 

I Suet dumplings. 

TAKE a pint of milk, four eggs, a pound of. fuet, and a 

r pound of purrants, two tea-ipov>nfuls of falc, three of ginger ; 

firft take half the milk, and mix it like a thick hatter, then put 

the^cggs, and the fait and ginger, then the reft of the milk by • \i 

degrees, with the fuet and currants, and flour to make it like 

t a light pafte. When the water boils, make them in rolls as big' 

: as a large turkey's egg, with a little flour \ then flat them, and V 

i throw them into boiling water. Move them foftiy, that tbejr k\ 

!. dou'c flick together, keep the water boiling all the time, and \ 

.. half an hour will boil dieni. ' - {!. 

■ ■j^' 
jIn Oxford pudding. ■ t 

A quarter of a pound of bifcuit grated, a quarter of a pound of 

currants clean waihtd and picked, a quarter of a pound of fuet ^( 

(hrcd fmall, half a hrge fpoonful of powder-fugar, a very little f: 

fait, and fome grated nutmeg; mix all well together, then take f: 

. two yolks of eggs, and make it up in*balls as big as a turkey's j; 

iCgg, Fry them in frefli butter of a fine light brown ; for fauce * *k 

Jiave melted butter and fugaTt with a little fack or white /wine« |. 
You muft mind to keep the pan ihaking about, that they may . ^v 

Ic all of a fine light browii. • . . f 
All other puddings you have in the Lent chapter. 

• • • ■ - * . - ' ^ •" - ■ ^*- 

Rules to be obftrved in making puddings^ ^c. > t 

IN boiled puddings, take great care the bag or doth be very ^ \ 
dean, not foapy, but dipped in hoc water, and well flouted* ^ ^ 
If a bread pudding* tieitloofe; if a batter pudding, tie it clofe, | 

andbefurethewaierboils when you put the pudding in, and you / 

: ihould move the puddings in the pot now and then, for fear they 
Hick. When you make a batter pudding, firft mix the flour well 
with a little milk, then put in the ingredients by degreei, and it 

'^ will be fmooih and not have lumps \ but for a plain batter pud* 
ding, the beft way is to flrain it through a coarfe hair*fieve, that 
it may neither have lumps, nor the treadles of the eggs : and 
all other puddings, ftratn the eg^s when they are beat. If yoa 
boil them in wooden bowls, or china diQies» butter the infide 
before you put in your batter \ and for all baked puddings, 
butter the pan or di& before the pudding is put in. • 

K 3 CHAP* 



134^ .^ , fbiJIrt of Cookery^ 

i • 

,•4 • -i ;. ..i , . 

'. c HA p.. viii,: 

;i ■■■■■■; ■■>■::.. U-: .'■ •'.> -.iPf P I ? 5. _ ;.:,■■■.: .:..,:.. ... 

:i ' \' '' Tomake averyfae fweet lamhorvealpie. ' 

1 . r SEASON your Iamb with fait, pepper, cloves, mace, and 

! ; nutmeg, all beat Hne, to your palate. Cut your lamb or veal 

1 jj ' into little pieces, make a good puiF-pafte cruft, lay it into yoiir 
^ di(h, then lay in your meat, ftrevvon it fome ftoned raifina ancj 

I currants clean wafhcd, and ibmc fugar : then lay on it fome 

.1 force-meat balls made fweet, and in the fummer fome articholce- 

'; ' bottoms boiled, and fc^lded grapes in the Ayinter. Boil Spanifli 

^ potatoes cut in pieces, candied citron, candied orange, and 

I jemon-peel, and three or four blades of mace'; put butter on 

the top^ clofe up your pie, and balcc it. Have ready a<>ainft it 
comes out of the oven, a caudle made thus : take a pint of white 
wine, and mix in the yolks of three eggs, Oir it well together 
over the fire, one way all the time, till it is thick :. then take it 
* ., piF, flir in fugar enough to fvvecten it, and'fqucczc in the juice 
of a lemon i pour it hot into your pie, and clofc it^ up agaiHi 
Send it hot to tat>le. 

To tpakc a pretty fweet lamb or veal pie. 

FIRST make a good cruft, butter the dilh, and lay in your 

' bottom and fide cruft ; then cut your meat iiito fmall pieces \ 

feafon with a very little fait, fome mace and nutmtrg beat fine, 

. -end ftfewed over ; thenlay a layer of meat, and ftrew according 

to your fancy, fome currants clean waOicd and picked, and a fev/ 

* ^ raifins ftoned, all over the meat ; lay another layer of meat, put 

. • / a little butter at the^op, and a little water, juft enough to bake 

It and no more. Have ready againft it comes out of the oven, 

^ lyhite wipe caudle made very fweet, and fend it to table hot. 

uifnvoury veal pie. 

TAKE a brcaft of veal, cut it into pieces, feafon \X with 

.pepper and fait; lay it all into your cruft,' boil (ix or eight 

fggs liard, take only the yolks, put them into the pie here and 

there, fill your di(h almoft full of water, put oh the lid, ar/J 

^ba|ce;twell. - ' ' ^ ' '• •?^> - • . • 

'"• ^ . rj 

made Plain and Ea^. i\$^ 


ffi make a favoury lamb or veal pie. ' 

MAKE a good pufF-pafte cruft, cut your meat into pieceSt '^ 

feafoo it to your palate with pepper^ falt« mace, cloves, and nut« 

meg finely beat \ lay it into your cruft with a few lamb ftonea 

and (weetbreads feafoned as your meat, alfo feme oyfters and 

force*meat balls, hard yolks of eggs,, and the tops of afpara-' 

gus two inches long, firft boiled green ; put butter all over the ' [ 

pie, put on the lid and fet it in a quick oven an hour and a t 

half, and then have ready the li4uor, made thus : take a pint | 

of gravy, the oyfter liquor, a gill of red wine, and alittle grated 

nutmeg : mix all together with the yolks of two or three eggs 

beat, and keep it ftirrtng one way all the time. When it bolls, 

pour it into your pie ; put on the lid again. Send it hot to ' 

table. You muft make liquor according to your pie. 

To make a calf s foot pie. I: , 

FIRST fet four calves feet on in a fauce-pan in three quarts t 

of water, wit!) three or four blades of mace; let them boil foftiv ' t. 

till there is about a pint and a half, then take out your feet, ftrain |., 

the liquor, and make a good cruil ; cover your di(h, then pick ' |{ 

oiTthe Hefli from the bones, lay half in the dilh, ftrew half a |V 

pound of jcurrants clean wafhcd and picked over, and half a "" ^^ 

pound of raifms ftoned ; lay on the reft of the meat, then (kim . ( 

the liquor, fwecten it to the palate, and put in h4lf a pint of r 

white wine; pour it into the di(h, put on your lid^ and bake it . " 1. 

^n hour and a half, i I 

To make an olive pie. j 
MAKE ]'our cruft ready, then take the thin collops of the ^ « S^ 

bed end of a leg of veal, as many as you think will fill your « ' I- 

pie; hack them with the back of a knife, and feafon them L 

with fait, pepper, cloves, and mace: wa(h oyer your collops ^ 

with a bunch of feathers dipped in eggs, and have'in readineCi ft 

a good handful of fweet-hcrbs {hrcd fmall. The herbs muft be ? 

thyme, parfley^ and Jpinach, the yolks of eight hard eggs _ | 

minced, and a few oyfters parboiled and chopped, fomebtef-fuet. ... '. \ 

fcred very fine; mix thefe together, and ftrcw them over youf • ^ | 

collops, then fprinkle a little orange flour watc^ovcr them^ * f 

roll the collops up very, clofe, and lay them in your pie, ftrew- ^ 

ing the feafoning over what is left, put butter on the top, and | 

clofe your pie. When it comes out of the oven, have ready i 

fome gravy hot> and pour into your pie, one anchovy dilTolved | 

K4 in I 

rj . 135 '• ■ tbt Art 0f Ookery^ 

ii ' in (ho gravy ; pour it in boiling hot. You. may put in arti- 

I cbokc-bottoms and cbeTnuts, if you pleafe« You may leave 

■^ out the orange-flower water, if you don*t like it. 





Tofeafon an egg pie. 

BOIL twelve eggs hard, and (hred them with one pound of 
^ beef-fuet, or marrow fbred fine, Seafon them with a little 

S cinnamon and nutmeg beat fine, one pound of currents cleaa 

]l wafhed and picked, two or three fpoonfuls of cream, and a little 

I* fack and rofe water mixed all together, and fill the pie. When 

It b baked, flir in half a pound of frc(h butter, and the juice of 

a lemon* 

:■.,,. To make a tnulton fie. 

TAKE a loin of mutton, take off the (kin and fat of the in* 
fide, cut it into fteaks, Yeafon it well with pepper and fait to 
your palate. Lay it into your cruft, fill it, pour in as much 
water as will alir.oft fill the difli } then put on the cruft, and 
bake it well. * ' 

A.heef Jleak pic. 

TAKE fine rump fteaks, beat them with a rolling-pin, then 
feafon them with pepper and fait, according to your palate. 
Make a good cruft, lay in your fteaks, fill your dim, then pqur 
in as much water as will half fill the di(h» Put on the cruft, 

and bake it welU « 

• • ■ • 

A bam pie. 

TAKE fome cold boiled ham» and (lice it about half an inch 

thick, make a good cruft, and thick, over the di(b, and lay 

a layer of ham, (hake a little pepper over it, then take a lar^^LC 

.1 • young fowl dean picked, gutted, wa(hed, and finged ; put a 

i little pepper and fait in the belly, and rub a very little fait on 

: I the outfide; lay the fowl on the ham, boil fome eggs hard, put 

\ in the yolks, and cover all with ham, then (hake lome pepper 

.1 on the ham, and put on the top-cruft. Bake it well, have ready 

1 when it comes out of the oven fome very rich beef gravy, enough 

.: to fill the pie ; lay on the cruft again, and fend it to table hot.. 

1: .' ' A frefh ham will not be fo tender i fo that I always boil my ham 

I one day and bring it to table, and the next day make a pie of 

j lr« It does better than an unboiled ham. If you put two Iar;e 

^. ' (owls in, they vyill malqe a fine plc^ but that is according to your 

[ ' • ,• ' com« 



••.•■;,■ ; • •• -. ' .: ... . .- ^.:-^^ . ■ V- 

made Plain and Ea^^ 137 I 

companyi moreorlefs. The larger the pte« the finer the msit I 

eats. The cruft mud be the fame you make for a veoifon pady. . . V 

You fliould pour a little ftrong gravy into the pie when yoa • \ 

make it, juft to bake the meat, and then fill it up when it ^' 

comes out of the oven* Boil fome truffles and morels and put • 

into the'pie, which is a great addition, and fome frefli mufli« > 
rooms, or dried ones* 

• ■ • .•■ ■ ■• . . '.- ■•■ ■ . /■. "■ ^ 

To make a pigeon pse. . / ^l 

MAKE a pufi^-paftc cruft, cover your difh, let your pigeons - ?> 
be very nicely picked and cleaned, feafon them with pepper and 'h 

fait, add put a ^ood piece of fine freih butler, with pepper and ^^ 

fait, in their bellies ; lay them in your pan, the necks, gir«, v 

xards, livers, pinions, and hearts, lay between, with the yolk |^ 

of a bard egg and beef fteak in the middle; put as much wa<« *' 

ter as will ^Imoft fill the difh, lay on the top-cruft, and bak^ 
it well. This is the be ft way to make a pigeon pie; but the 
French fill the pigeons with a very high force«meat, and lay . 
force>meat balls round the infide, with afparagus-tops, arti«* 
choke*bottoms, mufhrooms, truffles and morels, and feafon. 
high; but that is according to different palates* 

To make a gihkt fie. 

TAKE two pair of giblets nicely cleaned, put all but the 
livers into a fauce-pan, with two quarts of water, twenty corns , 

of whole pepper, three blades of mace, a bundle of fweet-berbs^ ' j: 

and a large onion ; cover them clofe, and let them (lew very ' I; 

foftly till they are quite tender, then have a good cruft ready, i 

cove/ your difli,' lay a fine rump flcak at the bottom, feafoncd \ 

with pepper and fait; then lay in your giblets with the liverst li 

and drain the liquor they were ftewed in, Seafon it with faltf ' \ 

and pour into your pie; put on the lid, and bake it an hour. | 

jndahalf, i 

**-r * To make a duck pie. 

MAKEa pufF-pafte cruft, take two ducks, fcald them and | 
make them ver); clean, cut o(F the feet, the pinions, the neck, 
and head, all clean picked and fcalded, with the gizzards, li* 

vers and hearts; pick out. all the fat of the infide, lay a cruft: I 
all over the di(b, feafon the ducks with pepper and fair, infide * . > 

and out, l^y th<*'m in your difh, and the giblets at each end I 

feafoncd} I 

• 6 \ 



13.1 The Art of Cookery^ 

;;i feafpned ; put in as much water as will almod fill the pie^ lay, 

>; oathecruft^ and ba)ce it, but not too n^ucb. . 


> . - To make a chicken pie, 

MAKE a pufT-pafte cruil, take two chickens, cut them tt 
'pieces, feafbn them with pepptr and fait, a little beaten mace, 
' lay a force^mciit made thus round the fide of the di/h : take half 
^ pound of veal, half a pound of fue£, beat th^m' quiie fine in j^ 
marble mortar, with as many crumbs of bread ; fcafon it with a 
very little pepper and fait, an anchovy with the liquor, cut the. 
anchovy to pieces, a little lemon -peel cut very fine and (hred 
fmall, a very little thyme, mix all together with the yolk of an 
egg, make fome into round balls, about twelve, the reft lay 
rpund the di(h» Lay in one chicken over the bottom of the 
\ • diih, take two fvveet-breadi, cut them into five or fix pieces, lay 

j them all over, Icafon thetn with pepper and fait, ilrcw over 

[ . them half an ounce of trufCes and morels, two or three artichoke- 

I 1)otioms cut to pieces, a few cocks-combs, if you have them, a ' 

I - palate boiled tender and cut to pieces ; then lay on the other part 

r ^ i^l the chicken, put half a pint of water in, and cover the pie ; 
; bake it well, and when it comes out of the oven, fill it with 

good gravy, lay on the crufi, and fend it to table, 

To make a Chejhtre fsrk pic. 

TAKE a loin of pork, (kin it, ^ut it into (leaks, ferifon it ' 
,f V with fair, nutmeg, and pepper; make a good cru(l, lay a layer 

of pork, then a large layer of pippins pared and cored, a littl: 
j fugar, enough to fweeten the pie,. then another layer of pork ; 

I put in half a pint of white wine, lay fome butter on the top, 

i and clofc your pie. If your' pic be large, it will take a pint of 

>vhite wine. 

To make a Devon/hire fquai pie. 

MAKE a good cruft, cover the di(h ;^ll over, put at the bot- 
tom a layer of fliced pippins, ftrcw over them fome fugar, then 
a layer of mutton (leaks cut fron\ the loin, well fcafoned with 
pepper and fair, then another layer of pippins ; peel fome onions 
and flice themjhin, lay a layer all over the apples, then a layer 
: of muttony then pippins and onions, pour in a pint of water; fo 
dofe your pie and bake it. 

; v. ■[ : ■ • • ^ - j> 


a. - 

'fnaJe Plain and Eaff. I3p , . 

^0 male M ox cheek fief ■? 

f'IRST balcc your ox check as at other times, but liot top 
mucht put'tt in the oven over night, and then it will be ready the * 
next day ; make a fine pufT-pafte cruft, and let your fide and top . . 
cruft be thick; let your difh be deep to hold a good deal of gra* 
vy, cover, yqiir difli with cruft, then cut ofF all the flc(h^ ker* 
ne!s and fat of the head, with the palate cut in pieces, cut the' 
meat into little pieces as you do for a hafl), lay in the meat^ 
uke an ounce of trufllcs and morels and throw them over the J! 

m^at, the yolks of fix eggs boiled hard, a gill of pickled mu{h« 1* 

rooms, or frcflx ones is better, if you have them ; put in a good 
many force-meat balls, a few artichoke-bottoms and afparagus- 
tops, if you have any. Scafon your pie with pepper and fait to f 

•your palate, and fill the pic with the gravy it was baked in. If ; \- 

the head be rightly feafoned when it comes cut of the oven, it 
will want very little more ; put on the lid, and bake it. When 
the craft i$ done, your pie wjll be enough, 

^ To make a Sbropjbire fie. 

FIRST make a good pufF-pafte cruft, then cut two rabbits 
to pieces, with two pounds qf fat pork cue into little pieces ; fea* 
ion both with pepper and fait to your liking, then cover your 
diih with criift, and lay in your r:^bbits. Mix the pork with 
them, take the livers of the rabbits, parboil them, and beat f 

them in a mortar, with as much fat bacun, a little fweet-herbs, 
apd fomeoyflers, if you have them. Seafon with pepper, fait, 
and nutmeg ; mix it up with the yolk pf an egg, and make ic 
into balls. Lay them here and there in your pie, fome artichoke- 
bottoms cut in dice, and cocks*-combs, if you have, them; \. 
^rate a fmall nutmeg over the meat, then pour in half a pint of 
red wine, and half a pint of water. Clofc your pie, and bake V \ 
ic an hour and half in a quick oven, but not too fierce aa * 


^0 make a Torkjbire Cbriftmas pie. r 

FIRST makf$ a good ftanding cruft, let the wall and bottom 
be very thick i bone 4 turkey, a goofc, a fowl, a partridge, and 
a pigeon. Seafon them all' very well, take half an ounce of 
mace, halfanounceof nutmegs, a quarterof an ounce of cloven, 
and half an ounce of black pepper, all beat fine together, two* • 
jar^c fpoonfjils of fait, and then mix khem together. Open the 

\ fowls ( 

:j 146 .' , fbi Art of Cookery^ 

'■4 . fowls all down the back, and bone them $ (irft the pigeoni then 

/] , the partridge, cover them; then the fowl, then the goofe, and 

I then the turkey, which muft be large ; feafon them all well Rtflt^ 

i . and lay them in the cruft, fo as it will look only tike a whole 

:| turkey ; then have a hare ready cafed, and wiped with a clcaq 

1 cloth. . Cut it to pieces ; that is, joint it ; fearon it, and lay it as 

:; ctofe as you can on one fide ; on the other fide woodcocks,. moor 

t . game, and what fort of wild fowl you can get, Seafon thtfoi 

,vf . well, and lay them clofe; put at Icaft four pounds of butter into 

'■[ : ' . the pie, then lay on your lid, which muft be a very thick one, 

f «r and let it be well baked. It muft have a very hot oven, and 

,.'{/'" will take at lead four hours, 

j This, cruft will take a bu(bcl .of flour. In this chapter you 

:.j vrill fee how to make it. Thcfe piesare often fent to London^ 

'^ . in a box as prcfents ; therefore the walls muft be well built. 

^|f ■ ..' . • " • ■ ■■ 

;| . - ^0 make a goofs pi\ 

|y . HALF a peck of flour will make the walls of a goofe pie, 

y\ * made as in the receipts for cruft. Raife your cruftjuft big enough 

W :.' to hold a large goofe ; firft have a pickled dried tongue boileu 

ij : tender enough to peel, cut off the root, bone a goofe and a 

1 ; l^i'ge fowl ; take half a quarter of an ounce of mace beat fine, 

I alarge tea-fpoonful of beaten pepper, three tea-fpoonfuUof faftj 


mix all together, feafon your fowl and goofe with it, then lay 
I [ ^ V the fowl in the goofe, and the tongue in the fowl, and the goofe 

H in the fame form as if whole. P,ut half a pound of butter on 

i the top, and lay on the lid. This pie is delicious, either hot 

^l or cold, and will keep a great while. A flice of this pie cut 

{ j down acrofs makes a pretty little fide^diOi for fupper. 



' fo make a venifon pajly. 

TAKE a neck and bteaft of venifon, bone it, feafon it with 

j)epper and fait according to your palate. Cut the breaft 10 

^wo or three pieces ; but do not cut the fat of the neck if you can 

help it. Lay in the breaft and neck-end firft, and the beft end 

of the neck on the top, that the fat may be whole 1 make a 

good rich pufF-pafte cruft, let ic be very thick on the fides, a 

good bottom cruft, and thick a*top \ cover the difti, then lay 

. in your venifon, put in half a pound of butter, about a quarter 

^ ^f a pint of water, clofe your pafty, and lee it be" baked two 

hours in a very quick oven. In the mean time fet on the bones . 

*of the venifon in two quarts of water, with two or three blades 

•of mace, an onicn, a little piece of cruft baked ciifp and brown, 

^ a Utile 

m^ie Plain and Eajy. 141 

t !ittk whole pepper; cover it clore» and let it boll foftly over a 
flow fire till above half is wafted^ then drain itoiF. When the 
palVy comes out of the oveny lift up the lidi and pour in the 

VVhen your venifon is not fat enoughi take the fat of a loin 
of mutton, fleeped in a liule rape vinegar and red wine twenty^ . 
four hours, then lay it on the top of the venifon, and dofe your 
pafty. It is a wrong notion of feme people to think venifon 
cannot be baked enough, and will firft; bake it in a falfe cruft» 
and then bake it in the pafty ^ by this time the fine flavour of 
the venifon is gone. No, if you want it to be very tender^ 
wafli it in warm milk and water^ dry it in clean cloths till it 
is very dry, then rub it all over with vinegar, and hang it in the 
air. Keep it as long as you think proper, it will keep thus a 
fortnight good ; but be fure there be no moiftnefs about it $ if -^ 
there is, you mud dry it well and throw ginger over it, and it 
will keep a long time. When you ufe it, juft dip it in lukewarm 
water, and dry it. Bake it in a quick oven ; if it is a lar^e pafiy, . 
it will take three hours \ th^n your venifon will be tender, and 
have all the fine flavour. The (houlder inakes a pretty pafty^ 
boned and made as above with the mutton fat, 

A loin of mutton makes a fine pafty : take^a large fat loin of 
mutton, let it hang four or five days, then bone it, leaving the 
meat as whole as you can.: lay the meat twcnty*four hours in 
half a pint of red wine and half a pint of rape vinegar ; then take 
it out of the pickle, and order it as you do a pafty, and boil the 
bones in the fame manner, to fill the pafty, when it comes out 
of the oven. 

' * ■ • 

To make a calps lend pi(f. 

CLEANSE your head very wellj and boil it till it is tender; 
then carefully take off the flefh as whole as you can, take out 
the eyes and flice the tongue ; make a good puff.pafte cniftt 
cover the difh, lay on your meat thro\v over it the tongue, lay 
the eyes cut in two, at each corner. Scafon it with a very lit- , 
tie pepper and fait, pour in half a pint of the liquor it was boiled 
in, lay a thin top*cruft oji, and bake it an hour in a quick 
oven. In the mean time boil the bones of the head in two 
quarts of liquor, with two or thiee blades of mace, half a 
quarter of an ounce of whole pepper, a large onion, and a bun« 
die of fweet-herb$. Let it boil till there is about a pint, then 
ftrain it oft*, and add two fpoonfuls of catchup, three of red 
wine, a piece of butter as big as a walnut rolled in flour, bilf 





an ounce of truffles and moreh. Seafon wfth fait to your palate^ 
Boil ic^and have half the brains boiled wich fome fage; beat 
them^ and twelve leaves of fage chopped fine; ftlr all together^ 
and give it a boil ; take the other part of the brains, and beat 
them with fome of the fage chopped fine, a little lemon- peel 
minced fine, and half a fmall nutmeg grated. Beat it up with 
An egg, and fry it in little cakes of a fine li<|>ht brown ; boil fix 
eggS hard, take only the yolks ; when your pie comes out of the 
oven take oiFthe lid, lay the eg(vs and cakes over it, and pour 
the fauce all over. Send it td table hot without the lid. This 
is a fine difli ; you may put in it as many fine things as you. 
plcafc, but it wants no more addition. 

Tovmke aJort. 

. FIRST make a fine pu(F-pa(le, cover your difti with the cruf^, 

make a good force-meat thus : take a pound of veal, and a pound 

of beef-fuet, cut them. fmall, and beat them fine in a morpr. 

'Seafon it with a fmall nutmeg grated, a little lemon-peel fhrcd, 

I j truffles and morels, four artichoke-bottoms cut each into fojr 
[\ pieces, a few afparagus-tops, fome frefli mufliruom;}, and fome 
;K pickled; put all together in your difli. 

1'; Lay firft your fwect-breads, then the artichokc-bcttoms, thch 

\- . the cock^-combs, then the truffle^ and morels, then the afpara* 

\ji . gus, then the mufhrooms, and then the force-meat balls. Sea* 

II fon the fvycet-brcads with pepper and fait; fill your pie with 
p' / water, and put on tbe^cruft. Bake it two hours. 

: I I- As to fruit and fifh pics, you have them in the chapter for 

1;\ • . . -Lent. 

i *, ' fTo make tnince pies the hcjl way. ' , . 

* ;• TAKE three pounds of fuct (hred very fine, and chopped as 

;. ' fmall as pofiible, two pounds of raifins floned, and chopped as 

'A * »fine as poflsble, two pounds of currants nicely picked, wafl\cd, 

; I */ rubbed, and dried at the fire, half a hundred of fine pippin;> 

I pared, cored, and chopped fmall, half a pound of fine fugar 

pounded fine, a quarter of an ounce of mace, a quarter of an 

' 6ancc of cloves, two large nutmegs j all beat fine j put all to- 

:'.; • ^ . gcthcr 

niade Plain and iajy. 14^ 

pettier Into a great pan, and mix it well together with halfa pint 
uf branilyv and half.a pine of fack } put it down dofe in a (lone- 
pot. and ic will keep good four months. When you make your > 
pics, lake a little di(h, fomclhing bigger than a foup-plalc, lay 
a very ihin cruft all over it» lay a ihii^ layer of ment, and then a 
thin layer of cirron cut very thin, then a layer of mitice^meat^ . 
2nd a thin layer of orange-pccl cut thin, over that a little meatf * 
fqueezc half the juice of a fine Seville orange or lemon, and. 
pour ill three fpoonfuhof red wine; lay on yourcruft, and bake * f 

it nicely. Thcfe pies cat finely cold. If you make them in lit- 
tle patties, mix your meat and fweet- meats accordingly. If yon 
chufe meat in your pie$i parboil a neat's tongue, peel it, anid • 
chop the meat as fine as poflible, and mix with the reft } or cw# 
pounds of the infide of a furloin of beef boiled. , . ^ 




, Tortdsntcy. V • 

MAKE puflF*pa(le, and lay round your diOi, then a layer of .' ' 

Vifcuit, and a layer of butter and marrow, and then a layer of %'/ 

all forts of fwectmeats, or as many as you have, and fo do till i'"' 

your di(h is full ; then boil a quart of cream, and thicken it I 

with four eggs, and a fpoonful of orange- flower- water. Sweeten i? 
it with fugar to your palate, and pour over the reft. Halfaa ,;. '}'-' 

kour will bake it« • . *. * *^ 

, ••i>- 

F • 

To make ttrange or lemon tnrts. > 

TAKE fix large lemons, and rub them' very well with fait, 
and put them in water for two days,' with a handful of f*Jt in it; - 
then change them into frefli water every day, (without fait) for 
a fortnight, then boil them for two or three .hours till they arc *^ 

tender, then cut them into half quarters, and then cut theni ' ''^ 

ihree-corncr-ways, as thin as you can: take fix pippins pared', * I- 

cored, and quartered, and a pint of fair watcr.^ Let them boil X 

til! the pippins break; put the liquor to your orange or lemon^ ii 

anJ half the pulp of the pippins well broken, and a pound of ^ 

fugar. Boil thefe together a quarter of an hour, then put it in . • '■{ 
2 §a!Hpot, and fquceze an orange in it : if it be a lemon tart, -r 

itjuccze a lemon j two fpoonfuls is enough for a t.irc. Your | 

patty pans muft be fmall and (hallow. Put fine pufF-pafte, and "\ 1 
viry ihinj a little Avhilc will bake it. Juft as your tarts are 1 

going into the oven, with a feather, or brufli, do them over 
v.iih melted butter, and then fift double-refined fugar over 
them I and this is a pretty iceing on thcmt . ' "/*! . 




' i' 

: **/• 



:*^!i • • • ^■•.- • :'-••.'•' ■ ^ ■ . •-.•-' 

J44 *^ , Tbe Art of Ccoiery^ 

' »j * . . ... < • . ' - 

I ;! JV make different forts of tarts. 

• IF you bake in tin- patties, butter them, and you mud put t 
^' little cruft all over, becaufc of the talcing them out 5 if in china, 

• or glafs, sio cruft but the top one. Lay fine fugar at the bottomi 
then your plums, cherries, or any other fort of fruit, and fugar 

. at top; then put on your lid, and bake them in a flack oven, 
'Mince pies baked in tin-pattie9, becaufc taking there 
out, and pufF-pafte is beft for them. All fwect larts the beaten 
rruft is beft; but as you fancy. You have the receipt for the 
cruft ]n*lhis chapter. Apple, pear, apricot, &c. make thus; 
iipples and pears, pare them, cut them into quarters, and cor: 
them I cut the quarters acrofs again, fct them on in a fauce-pan 
vith jiift as much water as will barely cover them, let them 
funmer on a flow fire juft till the fruit is tender; put a good 
" piece of lemon-peel in the water with the fruit, then have your 
patties ready. Lay fine fugar at bottom, then your fruit, and a 
little fugar at top; that you muft put in at your difcrctlon; 
Pour over each tart a teafpoonful of lemon-juice, and three 
i* tea-fpoonfuls of the liquor they were boiled in; put on your 

I lid, and bake them in a flack oveiu Apricots do the fame 

I way only do not ufe lemon* ^ 

As to preferved tarts j only lay in your preferved fruit, and put 

a very thin cruft at top, and let them be baked as little as poflille; 

but if you would make them very nice, have a large patty, the 

S ;i • fize vou would h;iveyour tart. Make ypur fugar cruft, roll it as 

" ' thick as a halfpenny; then butter your patties, and cover it. 

. Shape your upper cruft on a hollow thing on purpofe, the fize of 

TOur patty, and mark it with a marking*Iron for that purpofe, 

• an what mapc you plcafe, to be hollow and open to fee the fruit 
through ; then bake your cruft in a very flack oven, not to dif- 
colour it, but to have it crifp. When the cruft is cold, very 
carefully take it out, and fill it with what fruit youpleafe, la; 

i on the lid, and it is done ; therefore if the tart is not eat, your 

fweetmcat is not the worfe, and it looks genteel, 

• Pajle for tarts. I 

ONE pound of flour, three quarters of a pound of butte:| 
' mix up together, and beat well with a rolling-pin. 

Another pajle for tar ts. 

HALF a pound of butter, half a pound of flour, and half » 
pound of fugar ; mix it well together, and beat it with a rolling 

•« ^ p&n well, then roll it out thin, 

. • • . , Pa/* 

i ^1 


• Wif Plafn endE0» 145. 

TAK)^ a quarter of a peck of floiir^ rub fine hftlf t pibund 
6r biittert a little Taiti make it up into a iight pafte with cold 
water^ juft ftiiF enough to work it well up; then roll it out, and 
(lick pieces of butter all over« and ftrew a little flour ; roll it up 
and roll it out again \ and To do nine or ten times, till you have 
rolled in a pound and a half of butter. This cruft is moftly 
ufcd for all forts of pies. 

J good trufi for great ^ies. 

TO a peck of flour add the yolks of three eggsj then boil 
Tome water, and put in half a pound of fried fuet, and a pound . 
and half of butter. Skim ofl:' the butter and fuet, and as much 
of the liquor as will make it a light good cruft : work it up 
well, and roll it out» ' ; v 


A ft ending crujl for great ptes. .vi ., | 

TAKE a peck of flour, and fix pounds of butter, boiled in a ic 

gallon of water ; fkim it off into the flour, and as little of the * - ^! 

liquor as you can ; work it well up into a pafte, then pull it '| 

into pieces till it is cold, then make it up in what form you "" '^v 

will have it« This is fit for the walls of a goofc pie« I 


; Acotdcruft. 

- TO three pounds of flour rub in a pound and a half of but- 
ter, break in two eggs, and make it up with cold water. 

J dripping ^ruft. - ; 

TAKE a pound and half of beef* dripping, boil it in water, 
flrain it, then let it (land to be cold, and takeoff the hard fat 2 • . 
fcrape it, boil it fo four or five times ; then work it well up into f 

three pounds'of flour, as fine as you can, and make it up into * . i 
pafte with cold water* It makes a very finecruft. .; ^ t 

A crtifi for euftards. ^ 

TAKE half a pound of flour, fix ounces of butter, the yolks ' | 

of two eggs, three fpoonfuls of cream ; mix them together, and \ 

let them fland a quarter of an hour, then work it up and down, \ 
and roll it very thfn, • 





• '<] 






^146 . TA^'ifr/ «/ C^iirryi 


Pajle for crackling cruft. 

V !:;:.. BLANCH four hand fuls of tlmon<Is, and throw them inM 

*^^atcr^ then dry ihcni in a cloth, and pound them in a mortajf 

c^H^^'fine, with a little orange- flour water* and the white of an 

; egg.' When they are well pounded, pafs them through a coarfe 

: hair»(ieve, to clear them from all the lumps or clods ; then fpread 

^lton:a:di(h till it is very pliable.; let it ftand for a while, then 

roll out a piece for the under-cruft, and dry it in the *ovcn on 

the pie-pan, while other paftry works arc makings as knots, 

cyphers, &c. for garnifhing your pies. 

• ^ ' ^ C HAP. IV. 

For Lent, or a faft dinner ; a number of good diflies, 
which you may make ufe of for a table at any 
iii other time. 

> 1 VI . r. • . Apeafefoup. 

[jl • ' BOIL a quart of fplit peas in a gallon of water; when they 

I ji • . ar.e quite foft, put in half a red herring, or two anchovies, a 

good deal of whole pepper, black and white, two or three blades 
of mace, four or (iVe cloves, a bundle of fweet-herbs, a large 
onion, and the green tops of a bunch of celery, a good bundle 
of dried mint; cover them dofe, and let them boil fofdy till 
j there is about two quarts ; then ftrain it ofF, and have ready the 

j; il • wbite'part of the celery wafhed clean, and cut fmall, and ftevvcd ' 

r:| _ , tender in a quart of water, fome fpinach picked and waflied | 
:;| clean, put to the celery ; let them (lew till the water is (jiiite 

: ij wafted, and put it to your (bup. 

■ . J Take a French roll, takeout the crumb, fry the cruft brown j 

4-j? •• • in a little frelh butter, take fome fpinach, ftew it in a little but- ' 

i !] .tcr, after i: is boiled ; and fill the roll j take the crumb, cut it in * 

I . . pieces, beat it in a mortar with a raw egg, a little fpinach, and ; 

j j .a little forrel, a little beaten mace, and a little nutmeg, and zn . 

anchovy ; then mix it up with your hand, and roll them into ; 
balls with a little flour, and cut fome bread into dice, and frf ; 
them crifp ; pour your foup into your difh, put in the balls and ' 
bread, and the roll in the middle. Garnifli your di(h with fpi- j 
nacK; if it wants fait, you mull feafoa it to your palate, rub Id ! 
fome dried mint. I 





mtiie Plain and Eafy^\ *47 

;.^ :^;!:;.:ohi:-.. K.J ^A greeh peafc foup^ \ :*-^ VV-^i " - C 
Take a quart of old green pc;)fe, and boil tKcm till they arc 
quite tender as pap\ in a (]uart of wjtcr ; then ftfam then 
tbroM^hra.fieye^ and boil a quArt of young peart;in that water, 
Inilie.mean time put the old* peafc into z fteve, pour half'n 
poundof melted butter over them, and ftia^in diem through the _ 

iieve with the back of a fpooiv till you h';ive got all the pulp^ | 

AV hen the young pcafe arc boiled enough, ajd the pulp, and \ 

butier to the young peafe and liquor; ftirthem.together till they . J 
are fmouth, and fcafon with pepper and filr. You may fry a /\ 

Trench roll, and let it fwim in the diih, 4f you like it, boil-a 
bundle of •mint in the peafe. ; . - 

';^'** Amtbcr green peafi faup^r/ * ■ -v 

, TAlt E a quart of green peafc, boil them in a gallon of watery . 
with a bundle of mint, and a few fw(;et*herbs« mace» cloves, and . %^ 

tvhble pepper, till they are ^tender; theii .^rain them, liquor I 

and all, through a coarfe fleve, till the pulp is ftrained. Put . \ 

this liquor into a faucc pan, put to it four heads of celery clean. ,' | 
wafhed and cut fmall, a handful of fpinach clean waflied and \ 

cut fmall, a lettuce cut fmalj, a line Uek cut fnnll, a quart of % 

green pt^afc, a little fait : cover them, and let them boil'vcry | 

fuftly till there is about two quarts, and that the celery is ten* 
dcr; • Thi-n fend it to tabl«« : ' 

If you like it,' you may add a piece of burnt btttcr to :t, 
iibout a quarter of an hour before the fuiip is enough* 

' ',y ■''-''- Soup meagre. .. ;' . • * *" 

Take half a pound of butter, put it Into a deep ftew-pnn, 
Ihake it about, and let it ftand till it has done nuking a nolfe ; 
fhrii have ready fix middling onions peeled and cut finall, throw 
them' in, and AiaVe them about. Take a bunch qf celery 
dean wafhed and picked, cut it in pieces half as long as your 
finger, a large handful of fpinach clesn waQied and picked, a 
^ood lettuce clean wafhed, if you have it, and cut fmall, a little 
bundle of parfley chopped fine ; 0)ake all this wc!! together in . 
the for a quarter of an hour, then fhake in a Utile fiour, ftir 
all together, and potir into the ftew-pan two quart? of boiling 
v/aterj take a handful of dry hard cruil, throw in a tea* fpocnful 
<i beaten pepper, three blades of mace beat fine, ilir all together 
and let it hoil fofily half an hour j then take it off the fire, • 
and beat -up the yolks of two eggs andftir in,and one Q^oonful 

La of 

J54S / me jfricfCoohrj^ 

of vinegar }' pour it into the foup*di(h» and fend !c to table, ' If 
yoii have any green peas| boll half a pint in the foup for change. 

•'■■'■' fomakeancnioftfcup. 

: . ' TAKE half a pound of butter, put it into a ftew^pan on 
\ the fire, let it all melt, and boil it till it has done making anv 

[rr pbifef then have ready ten or a doten middling onions peeled 
and cut fmall, throw them into tho butter, and let them fry 'a 
quarter of an. hour i then (hake in a little ilour, and ftxr them 
round ; ibake your pan, and let them do a few minutes longer, 
then pour in a quart or three pints of boiling water, fiir them 
round, take a good piece of upper-cruft, the ftalcft bread you 
LaVe, about as big as the top of a penny-loaf cut fmall, and 
throw it in. Seafon with fait to your palate, v Let it boil ten 
• s^inutes, fiirring it often; then take ic off the fire, and have 
ready the yotks of two eggs beat fine, with half a fpoonful of 
vinegar ; mix fome of the foup with them, then ilir it into your 
foup and mix it well, and pour it into your difh. This is a de- 
licious di(b. 

?V make en eel foup. . 

TAKE eels according to the quantity of foup you would 

make : a pound of eels will make a pint of good foup ; fo to 

every pound of eels put a quart of wacer, a cruft of bread, two 

or three blades of mace, a little whole pepper, an onion, and a 

i^ bundle of fwcet-herbs j cover them clofe, and let them boil till 

; \) half the liquor is wafted; then ftrain it, and toad fome bread, 

v - and cut it fmall, lay the bread into the difh, and pour in your 

I : I foup« If you have a ftew-hole, fet the difli over it for a minute, 

^ - and fend it to table. If you find your foup not rich enough, yoa 

ihuft let it boil till it is as firong as you would have it« Yoo 

may make this foup as rich and good as if it was meat ; you 

may add a piece of carrot to brown it« 

To make d crawfi/j foup. 

I TAKE a carp, a large eel, half a thornback, cleanfc zti j 

;| wafh them clean, put them into a clean fauce-pan, or litdc 

t ' P«^ put to them a gallon of water, the cruft of a penny loi^» 

' I ikim them well, feafon it with mace, cloves, whole pepper, black 

; j and white, an onion, a bundle of fwcet-herbs, fome parflty, « 

! , piece of ginger, let them boil by themfelves clofe covered^ thcQ 

^] , ^ take the tails of half a hundred crawfiih, pick out the bag, 

-*— •*-— --AiJ** •'•• ^^; ^ ■■P !■■ M < i m m i i ^ \ n [ k I II ..H J li 


r ■,. 


^ : made Plain and Eafi. 149 ' | 

Bnd iiU «tt« wAnUy pftrtf that are abon them, put them into a ^ 

faucc-parii with two quarts of water, a little fait, a bundle of . X 

fu^eet-herbs : let them (lew foftly, and "vhen they are ready to '.H 

boil, take out the tails, and beat all the oiher part of the craw* * - 
fifli with the (hulls, and boil in the liquor the tails came out 

cf«' with a blade of mace, till it comes to about a pint, flratn it / 

through a clean fieve, and add it to the fifh a-boiling. Let all * ' 

boil foftly, till there is about three quarts ; then ilrain it ofF thro* .. _ 

a coarftf fieve, put it into your pot again, and if it wants fait . :j 

you muft put fome in, and the tai/s of the cravvHfh and lobfter : ;f 

take out all the meat and body, and chop it very fmall, and adi . :^ 

to it; take a French roll and fry it crirp, and add to it. Let f\ 

them ftcw all together for a quarter of an hour. You may ff 

(lew a carp with them -, pour your foup into your di(h, the foU :^ 

fwimmii>2 in the middle* ♦. • J5 

When you have a carp, there (hould be a roll on each (ide. j[i 

Garnifh the diHx with crawfifh. If your crawf.ih will not lie : If , 

on the fides of your difh, make a little jpafte, and lay round the ]^ , 

rim, and lay the fifh 00 that all round the di(h. . |^, 

Take care that your foup be well feafoned, but not too high* jp - 

To nwke a Mii/cle/oiif.' 

GET a hundred of mufclcs, wafh them very clean, put them 

into a ftew^pan, cover them clofe : Ut them Hew till they open^ . - -t. 

then pick them out of the fhells, ihain the liquor through a . 'I 

fine lawn fieve .to your mufcle^, and pick the beard or crab out9 *^ 

if any. . - : ... -If; 

Take a dozen crawfifh, beat them to mafh, with a dozen of .'?• 

almonds blanched, and beat fiir^e ) then lake a fmall parfnip and \^- 

4 carrot fcrapcd, and cut in thin flices, fry them brown with a ' ^| 

little butticr J then take two pounds of any trefh fifh, and boil * |i^ 

.in a gallon of water, with a bundleof fweec-herbs^ j* large onion ;| 

iluclc with cloves, whole pepper, black and white, a little I 

ptrfley, a little piece ot horfc-raddifli^ and falc the mufcle lU | 

quor, the crawfifh and almonda. Let them boil till half is wafl^ . * | 

ed, then flrain them through a fieve, put the foup into a fauco- . ^' 

pan, put in twenty of the ntufcles, a few muihrooms, and truf« | 

lies cut fmall, and a leek wafhed and cut very fmall : take two ;1 

French rolls, take out tfie crumby fry it brown, cut it in:o little - i 

pieces, put it into the foup, let it boil alcogeiher for a quarter of .|^; 

an liour, with the fried carrot and parfnfp ; in the mean while | 

take the crufl of the rolls fried crtfp i take half a hundred of the ^ 

mufcles, a quarter of a pound of butter, a fpoonful of watef, . . .> 

L 3 . .^ ftakc' ■• £' 


n ■ 

ihakc In aiittlc flour^ fct,^hem pn.thc firC| 1etcpiiia.rfv>«r>.«A:«7 

pan ihaking all the. time till the })utter is melted^ /•Se^ron. j| . 

v/itb pspper and (air, b^ac the y.o(k$ of three eggs, put them in» ' 
^^ filr them s^\ the tipe.for fear of curdling, grate a l.ucld^iucrnegi 
' when it is .thick and fine, fill the rolls; pour your fovip^ioto ih^ 

difl], put in the roHst and lay the reft pf che mgrcUs.riniiid fh<; 
,. Tim. of thp diih, ^ . . t .u • •.;> : .. . , ',: . 

. . &o md\€,a fccU ortbcrnlackfoup. . , .. - 
i *l|*^ • TAKE two pounds of fcaic or th'ornback, fl:in it and boil ic 

;]:! in fix quarts of water. When it is enough, take it up, pick 

!| off the flefli and lay it by ; put in the bones again, and about 

' ' |; two pounds of any fiefii (ilh> a very little piece of lemon .peel, 

: ;| : a bundle of fwcci-herbs, whole pcppyr^ two or tnrec blades of 

• ; J . mace, a litt'e piece of horfe-radJlHi, the crutt of apenny^loaf^'' 
; t 91 little parileyli xover it clofe and let it boil till there is about 

i 3 two quarts, thi-n (l^ain it off and add an ounce of vcrinicelir,: 

^:i ' fet in on ihe fire, and let it boil fofily. In the'inean liinc take • 
, jl a French roll, cut a little hole in the top,' take. out xhc crumby * 

i I * fry the cruft biovyn in butter, take the flcih o£thc nib you laid 
- I byt ^ut it into little pieces, put. it into a fauce pan, with two 

: I or three fpoonfuls qf the 0>up.« (hake in aMittle fl(»ur, put in a 

'V\ piece of byt:er, ? little pepper and fait ; (hake them: together in 

1 1| (he fiuce-pan over the fire xiU it is quite thick, \hcnTill the roll 

*with itt pour your fwup into your difli, let the roll fwim in the 
'iniddle, and fci^d it to ubl^, . / . !\ / ^ ^ . ' 

V. '^ :.; *.• ^r T9 makf ^n cyflcr/oup, . v., r^^'v * 
: YOUR ftock muft be made of any fort of fifhlthc. place 
^affords.; let about two quarts,, take a piiiti)f:oyliers,' 
, i| ibeard.thgai, put them into 4 fauce-paii, (lrain>tbc liquor, let 

I , ithem (lew two or three minutes in their ov/.n liquor, then take 
the hart) parts of the oyfters, anl beat, them in a cnort^r, with 
the yolks of four har^l e^gs $ mix them with fomc of tbe foup, 
put them' with, ^he.pthcr p;^rt of the oyfters and liquor into a 
} . fauce- pan, a little nutmeg, pepper, and fait; Oir them well ta» 
I gether, .and let it. boU a quarter o.f an hour. Diih it up, and 

I' fend it to table.. : ' 1 .»!» ;^ 




■ .* ; ,7> mah an ahno7id foup. « " • - - 

\ TAKE a qM'Tt. pf almonds, blanch them, apJ beat -thein 

\ \m marble isiortar, with the yolks of twelve hard eggs, tiU 

|| tbcy are a fine palle ^ mix theni by degrees with twp iiuart^.qf 

Ttiaie Plain atidEa^w . '5*' ' 

rm mlllcy a quart of cream^ a quarter of a pound of double* \ 

refined fugar^ beat fir>e, a penny-worth of orange-flour w'ater^ f: 

ftir all well together ; ,when it is well mixed, fet it over a flow t; 
fire, and keep it ftirring quick all the while, till you iirid.itjs , I 

thick enoifgh ; then pour it into your di(h, and fend it to table* .> X 

If you don t be very careful, it will curdle^ * ; /. A: 

, To make a harhy foup^ • \ 

TAKE a gallon of water, half a pound of barley^' a blaoe^or 
two of mace, a large cruft of bread, a little lemon-peel. Let 
It boil till it comes to two quarcs, then add half a pirit of white ^ 
wine, arid fwceten to your palate, . '• 


To make a ricefoup. ' . ' , 

TAKE two quarts of water, a pound of rice, a litfie cinhar/ .| 

mon \ cover it clofe, and let it fimmer very foftly fill the rtc:e' | 

• is quite tender : take out the cinnamon, then fweeten it to youf • ^ 

palate, grate half a nutmeg, and let it ftand till it is cold; thea; ' | 

beat up the yolks of three eggs, with half a pint of white, win^t : | 

mix them very well, then ftir them into the rice, fet them on - | 
a flow fire, and keep ftirring all the time for fear of curdling. 
When it is of a good thicknefs, and boils, take it up. Keep 
ftirring it till you put it into your difli, . - .; • ; 

To make a turnip foup. 

TAKE a gallon of water, and a bunch of turnips, pare tVefn» \ | 
fave three or four out, put the reft into the water; with half an \ 

ounce of whole pepper, an onion ftuck with cloves, a blide of . v 
mace, half a nutmeg bruifed, a little bundle of fwect heVbs,' | 

?nd a large cruft of bread. Let thcfc boil an hour pretty faft. i 

. then ftrain it through a fieve, fqueezing the turnips through ; I 

wafli and cut a bunch of celery very fmall, fet it on in the li- 
quor oh the fire, cover it clofc, and let it ftew, In-thc mean . 
time cut the turnips you faved into dice, and two or three fmall 
carrots clean fcraped, and cut in little pieces: put half thefetur? 
nips and carrots into the pot with the celery, and the other half 
fry brown in frcfh butter. You muft flour them firft, and two 
or three onioni peeled, cut in thin flices, and fried brown; then 
put them all into the foup, with an ounce of vermicelli^ Let 
your foup boil foftly till the celery is quite tender,* and your foup 
good. Seafon it with fait to your palate. ; * '/ _ 


153. ' . ^(4ri^fCo9hr)\ 

I ^EAT the yolks <\r twp cgg« in your di(ht with a piece of 

|i . butteras big as a hcr/i egg, fako a tca-kcitlc gf boiling water 
i* in one h^nd, and a fp/von in the other, pour in about a quart by 

j degrees, then keep fzirring it all the time well till the eggs arc 

'\ well mixed, and tbt abutter melted ; then pour it into a Tauce* 

j . pan, and keep ftirr::: 5 it all the time till it bccins to fimmer. 

Take it off the fire, arnd pour it between two vcil'cls, out of one 
into another, till it I^ ^uite fcnoofh, and has a great ftoth. Set 
' it on the fire again, ic^^p (lirrio^ it till it is quite hot; then pout 
it into tl)e foup-difh^ uiid fend jc to table ho^ 

. Ta make peafe porridge. 

l^PXi^ a quart of rreen peafe, put to them a quart of water, 
a bundle of dried mir.T, and a little fait. Let them boil till the 
peafe are quite tender 5 then put in fome beaten pepper, a piece 
of butter as bie as a v^alnut, rpllcd in fiour, (lir it all together, 
and let it boil a few miputes ; then, add two quarts of milk, 
let it boil 9^ f^uarfer cf an hour, take out (hcniinti and fervc 
itupt , 

3> makca^Bifcpctf 

TAKE two quarts of new milk, eight eggs, and half the 
l|rbit'es» beat up with a little rofe water, a nutmeg, a quar- 
ter of a pound of fjgar ; cut a penny loaf in very thin 
^IJices, a^nd pour your milk and eggs over. Put a little bit of 
fwe^t butter pa the top. Bake it in a flow oven half ai) 

^0 make a rice while pot. 

BOILapouiid pf rice in two quarts of new milk, (ill it 
U tender and thick, beat it ip a mortar with a quarter of a 
• pounid of fweet almonds blanched ; then boil .two quarts of 
jcream, with a few crumbs^ of white bread, and two or three 
bUdes pf macc« Mix it all with eight eggs, a little rofe«>wa* 
ter, and f\yeeten to yoqr tafte. Cut fome candied orange anJ 
(citron peeU thjn| and lay U fn« It muft be put into a Qow 

madt PUin and EaJ^t «53 i- 

• To make rice miJk. 

' TAKE balf t pound of rice» boll it in a quart of wttcr^ 
with a little cinnamon. Let it boil tillfihe water is all wafted % 
u\t great care it does not burni then add three pints of nitlk« 
pi the yollc of ao egg beat up. Keep it ftlriingv snd when it v 

boils cake it up. Sweeten to your palate# 

* ... ' , ■ .' ^ „ 

• '■',.. 

To make an orange foot.' 

^ TAKE the juice of fix oranges and fix eggs well beaten*, a, 
pint of crcanug a quarter of a pound of fugar, a little cinnamon 
and nutmeg. Mix all together, and Jcccp Jlirring over a flow ^ . 
nre till it is thick> then put in a little piece of butter9 and Iceep 
iHrring till cold, and difli U up, j 

■ • •. •■•■ " ■ •..•■ '•■.■■;■■■"': ^! 

To make a Wejimifijier fcoh ^ 

TAKE a penny loaf, cut it into thin flices, wet them with A 

fick, laj them in the bottom of a di(h : take a quart of cream, T 

beat up fix eggs, two fpoonfuls of rofe- water, a blade of mace* ^ . : 

and fome grated nutmeg. Sweeten to your ta(le« Put all ' I 

this into a fauccppan, and keep ftirring all the time over a flow I 

£rt, for fear of curdling. When it begins to be thicks pour • 1 

it into the difli over the bread. Let it (land till it is cold, an4 \ 1 

fcrve it up, ^ . », j 

To make a goofeherry fool. 

TAKE two quarts pf coofcberries, fct them on the fire In 
ibout a quart pf water. When they begin to fimmer, turn yeU 
low and begin to plump, throw them into a cullender to drain 
the water out ; then with the back of a fpoon carefujJIy fqueexe 
thepulp, throw the fieveintp a difh, make them prctfy fwect^ 
tnd let them (land till they are cold. In the mean time take 
^o quarts of new milk, and the yolks of four eggs beat up 
with a IJttle grated nutmeg*; (lir it foftly over a flow fire ; when 
it begins to fimrper, take it off, and by degrees* (lir it int > the 
goofeberries. Let it (land till it is cold, and ferve it up. If yoo^ 
niake it with cream» you need not put any eggs in : and if it 
i« not thick enough, it is only boiling more gcofebcrrlcs, JBuC 
that you tnyft dp as you think proper. 

.^ ■ T$ 






154 %htjfirtjf\QcoMrj^ 

?j ^(i »4iE^ firmity. 

j : ' TAKE a quart of ready- boiled wheat/ two quarts of mittc, \ 

\v\ quarter df a: pound of currants £lean.ptcked^anJ:wa(he(f :-. (lir 

I* ' tjicfe together and boil them, beac up the yolks of three or ToiiiH' 

ij' ^SS'> ^ ^^^^P nutmeg, with two. or three fpoonfuls of milk, aij 
ij . fq ihc wheat ; flir tbeoi together for a. few minutes. Then 

|l • fweeteh to your palate, aud fend/it to.table.^' . , - . 

To make flutn p^rrid^et^ cr barley gruel. 

TAKE a gallon of water, half a pound of bailey, a quarter 

cf a* pound of raifihs dean waRied, a quarter of a pound of cur- 

/^ rants clean wa(bed and picked. D 'il thife till aboye half the 

w^ter is wafted,' with two or three blades of mace« . Then 

' % /i/eeten it to your palate, and add'half a' pint of white wine, 

1^ To makff iiiifer^d tobeat. 

ji PUT your wheat into a fauce-pan ;' when it is hot, ftir ina 

r ffiod piece of buUerj* a little grated nutme:;, and fweetcn it to 

' |! ' ' jourpalate, • • •••• •• *"• • ••---.•• 

1} ., ff^ V * ' - r^ — Vj^ wah pltm grcul. ;-. ' . 

':i '..TAKE two quarts of water, two large fpoonfuls of oatmcaI» 
i! ' ffir it together, a 1 Jade or iwo of mace, a Utile piece of lemon- 

. jl . peel $ boil it for five or fix minutes (;ake care it don't boil o^aYj 

] ; then drain it ofF, and put it into the faucc-pan again, with half 

i', : 3 pound of currants ricnn wa(hid and picked. Let them boil 

1 about ten minutes,'a(!d a glafs of v/bite winl, a little grated nut- 

1 meg, and fweetcn to your palate, 

"{■ " - V . . ' * , ^^ ^^^^ ^ fiour bojiy-puddhig. 
f. I'^TAKE a quart of milk, and four t)ay.lcaves,.fct it on tKc 

i / fire to boil, beat up the yulks of two eggs, and ftir in a lin!^ 

'^ , falu ' . Take two or three fpoonfuls of niiik,; and beat up witli 

ii ' jour eggs, and ftir in your milk, then* with a wooden fpoon in 

f: one hand,' and the flour in the other, ftir it in till it is of a go>^ 

; thicknefs, but not too thick. Let it boil, and keep it ftirrinj, 

i; then pour it into a difl)^ and ftick pieces of butler here and there. 

!; . . Yqu may omit the egg if you don*t like it ; but it is a great 8<l- 

j' dition to the pudding, and a little piece of butter, ftirred in the 

milk makes it eat (hort and fine. Take oiit the bay-leaves 
■\ before you put in the flour. . 

t>{aJe'PlM» atidEaj^t '^gif 

> TV tnah an oatmeal bajly-fu 


!f AKE isi qvart of water, fct it on to boil, put in a piece of I 

miter, and fomc fait; when it' hoils^ ftir in the oatmeal asyoii \-i 

ihc flour, till it is of d good thickncf*. Lcf it boil a few mi* | 

lutrs, pour it in your difli, and fli; k pieces of butter in it: or . *[• . 

tt with wine and fugar, or ale and luj£dr, or cream| or new * ^ 

Bilk, This is beft pudcvvith Scotch oatpicaL '^ 

5> niah an excclUht fackpopt. '\ '*;';', I' 

BEAT fifteen ep;gs, whites'and yolks very well, Vnd ftraii^ | 

hem; then put three: quarters ofa pound of whits- fugar into Or 1; 

lint Of canary, and mix it with your eggs in a bafon j fct it over jl 
ichaffing-difli of coals, [and* keep continually ftirring; it till it -; 6 

sfcrfldinghor. In the n^ean time grate fome nutmeg in a quart - ij 

if milk and'hoirit j then pour it into your e;igs and wine, tncf i| 

icing fcalding hot. Hold your hand very high as you pour it, ^i 

lii lomebody ftirring it all th^e time you arc pouring in the u , 
ftilk : then take it otF the chaffing-difh, fet it before the fire half 
a hour, and ferve it up.i; » . ^ . f . . \ .; . 

.• • ■ ■ ' . . . ; . . •. . • • . . . ..:..•. - V ' . ' * I'. : 

-' . . ^0 male another fack pojf^l. > ' . -5^! 

TAKE a quart of new milk, four Naples bifcuitS| crufnbic * . jr. 

hem, and when' the milk boik throw them in. Juft give |v 

t one boil, take it off, grate in fomc nutmeg, and fwcetcn tc^ . ' i? 

oui; palate: then pour in half a pintof fack, iliiring it alt the *4 

ime, and ferve it up. Yqu may crumble white bread, inilead }^ 

It bifcuit. / . . - . . , . .• ( 

. ■ • ■..*'. I. • . • ■ ■ . ■'!■:•• 

. . . Ornmkeit thus. . ' ' : ■ \l 

30IL a quart of cream, or new milk, with the yolki of two 

igg?: firft take a French roll, and cut it as thin as polltbly 

'^ can in little pieces ; lay it in the difh you intend for the 

iQlTet/ When the milk boils (which you muft keep ftirring all * . 

he time) pour it over the bread, and ftir it together} cover it / . ,' 

!ofc, t^en take a pint of canary, a quarter <5f a jjound of fu^ar, j| 

rd grate iri fome nutmeg. When it boils pour it into the. 

uilk, all the time, and ferve it up. . . , > ^, 

'. To make affie bajly^-pniiuivg. ' ,v. 1 

SRE AK an egg into fine flour, and with your hand work tip 
i%nuch as you can into as ftifi^ pafte as is pofllblci then mince * •' 
: as fmall as herbd to the pot, as fmall as if it wete to be . 


V t^6 * Tbi Art of Ccohry^ 

jl ■' fifted) then fetaquart of milk a* boiling, and put it in the pafle: 

j^ , . focuc: put in a little fait, a little beaten cinnamon, and Tugarj 

J * • a piece of butter a3 big as a walnut, and (lirring all one way, 

^r* . • When it is as thick as you would have it, ftir in fuch another 

vj piece of butter, then pour it into your difli, and ftick pieces of 

j:! butter here and there. $cnd it to tabic hot. 







• 1 

To make bajly frttlers. !* 

TAKE a ftew-pan, put in fome butter, and let it be hot : i« 
the mean time take half a pint of all-ale not bitter, and ftir is 
feme flour by degrees in a little of the ale ; put in a few cur 
rants, or chopped apples^ beat them up quick, and drop a large 
fpoonful at a time all over the pan. Take care they don't ftid 
together, turn them with an egg-flicc, and when they are q/ i 
fine brown, lay them in a di(h, and throw Tome fugar over thca! 

• I Garniih with orange cut into quarters. 

» " ' * - ■ "^ 

PUT to half a pint of thick cream four eggs wtll beaten^ i 
little brandy, fome nutmeg and ginger. Make this into a thid 
batter with flour, and your apples mud be golden pippins pard 
9Dd chopped with a knife ^ mix all together, and fry thrmu 
butter. At any, time you may makp an alteration in the frittcn 
with currants. - 

i . . ; . ' jtti0tbfr way. 

T)ViY fome of the fineft flour well before the fire : mix^ 

;, '^ *with a quart of new milk, not too thick, fix or eight eg«s, 

■ n little nutmeg, a little mace, a little fait, and a q^uartcr of i 

pint of fack or ale, or a glafs of brandy^ Beat therti well tih 

gether> then make them pretty thick with pippins» and fry thco 

.dry* ' • ■ 

' To make apple friturs, 

BEAT .the yolks of eight eggs, the whites of four welljo- 

i 1 gether, and ftrain them into a pan ; then take a quart of creiff, 

*:j- make it as hot as you can bear your finger in it, then put-to 

j { it a quarter of a pint of fack, three quarters of a pint of ^f. 

1 1 ' and make a poffet of it. When it is cool, put it to your egs 

/| . • beating it well together; then put in nutmeg, ginger, fc 

iij amd flpur to your liking. Your batter (hould be pretty thiA 

'i . tto 

J ' • . . . ' • • • 6 . 

madi Platn and EaJSf. ^57* 

hen put in pippins fliced or fcrapcd^.and fry them in a good deal ' 
)f,i)u«cmuick. • • 

^0 make airifritttru ' ^ * 

, HAVING a handful of curds and a handful of flour^ and ten 
irggs well beaten and flrained» feme fugar, cloves, mace an4 : 
Dutmeg beat| a little faffron \ flir all well togechery and fry theoi 
quick, and of a fine light brown* 

To make frit tirs royaU 
TAKE a quart of new millc, put it into a flcillet or fiuce«f 
pan, and as the milk boils up, pour in a pint of Tack, let it boil 
up, then take it ofF, and let ic (land five or fix minutes, thea 
flcim off all the curd, and put it into a bafon } beat it up well . 
with fix eggs, fcafon it with nutmeg, then beat it with t ' 
whifk, add flour :o make it as thick as batter ufually i5, put in 
jfoinc fine fugar, and fry them quick* 

To fnalejktrret fritters. , 

, TAKE a pint of pulp of fkJrrets, and a fpoonful of flour; 
^c yolks of four eggs, fiigar and fpice, make it into a thick 
batter, and fry them quick. 

To make white fritters. ; * 

HAVING fome rice, wafh it in five or fix ieveral waters^ 
and dry it very well before thft fire : then beat it in a mortar lery 
fine, and fift it through a lawn fieve, that it may be very fine. 
You muft have at leatt an ounce of it, then put it into a fauce- 
pan, jufl wet it with milk, and when it is well incorporated 
with it, add to it another pint of milk % fct the whole pver a 
ftovcor aycry flow fire, and take care to keep it always moving | 
put in a little fugar, and fome candied lemon-peel grated, keep 
it over the fire tul it is almoft come to the thicknefs of 9 fine 
paftc, flour a peal, pour it on it, and fprcad it abroad with a 
rolling-pin. When it is quite cold cut it into little morfcls, 
liking care that they flick not one to the other; flour your ' 
hands and roll up your fritters handfomely, and ftf them. When 
'^^jou fcrve them up pour a little orange- flour' water over them> 
and fugar. Thcfe make a pretty fide-difh } or arc very pretty 
togarnifliafincdifhwitb.. ' / *. ? 

'"15S '.tbe'ArtofCboJteryi 

"* * fomdkevialerfrilters. . » 

' TAKE t pint of water, put into a fauce-pan, a pfece of bat. 
; 'ter as big as a walnut^ a liccle fait, and* fome candied Icmoiv 
. . peel minced very fmalU Make this boil over a ftove, then jiut 
m tw6 g*6od handfuls of flour, and turn it about by main firength 
till the water and flour be well mixed together, zx^d none of the 
laft fticlc to the fauce- pan ; then take it off the (love, mix in the 
yolks of two eggs, mix them well together, continuing to put ia 
more, two by two, till you have ftirred in ten or twelve, and your 
pafte be very fine ; then drudge a peal thick with flour, and dip. 
ping your band into the flour, take out your pafte bit by bit^ 
and lay it on a peal. When it has lain a Utile ^hile roll \\^ 
and cut it into little pieces, taking care that they ftick net one 
to another, fry them of a fine brown, put a little orangc-fiowet 
\\ water over them, and fugar all over. 

M . • .,.••. ' ' ' . 

; I . ^0 make ^fringed fritters. 

\\ * TAKE about a pint of water, and a bit of butter the bignefi 

I of an egg, with fome Icmon-'pcel, green if ybu can get it, rafpcd 
* ^ prcfervcd lemon*peel, and crifpcd orange- flowers ; put all to- 

1 1 . gether in a ftew pan over the fire, and when boiling throw is 

|: xome fine flour; keep it flirring, pat in by degrees moie flout 

''* till your batter be thick enough, take it ofF the fire, tht^n take 

;^ an ounce of fwcet almonds, tour bitter ones, pound them ina 

■\ mortar, ftlr in two Naples bifcuiis crumbled, two eggs beat \ llir 

^1 all together, and more eggs till your batter be chin cnougl) to 

I ; • be fyringed* Fill your fyringc, your butter being hot, fyrin;;c 

] ! your fritters in it, to make it of a true lovers-knot, and bcinj 

W well coloured, ferve them up for a fiJe-difti. 
I ; ■ ~ - At another time, you may rub a fhcet of paper with butter, 

ji over which you may fjringe your fritters, and make them in 

•\\ what ftiapc you pleafe. Your butter being hot, turn the pipcf 

i j tipfide down over it, and your fritters will eafily drop off. When 

'\ fried flrew them with fugur, and glaze them. 

li .: • • ••• ■■ • • .• ■ 

(! '' • . To make wie-lioves fritters. 

:•' , .TAKE fome of the finalleft vine-leaves you can get, ahi 

\\ having cut rflT the great f!alks, put them in a Jifli with fome 

\\ French brandy, green Itmon rafpcd, and fome fugar ; tukci 

li good handful of fine flour, mixed with white wine or ale, Irt 

1^ your butier be hot, and with a fptioa drop in your battcr» tak 
i 1 * c great care they don't illck one to the oiher^ on each fritter layi 

.;5 ' • '•- - leaf; 

ii ^ ■ ■ . 

leaf I fry t«em'<julck. and ftrcw'ru«ar over jWem, ana ctaz* 

them with' a red-hot (hovel/ :. •■. i,. ,..■ . ».<. . /j f- 

Vyith'^all fritters, made with milk and ffggs you C>ould have 9 

Beaten cinnamon and fugar in a faucer, and tjther fnueeie aii I 
orange over it; or pour i glafs of white wine, and fo throw fu^ar • { 

all over the difli, and thejr (liould be fried in a good deal of fat t \ 

therefore they are beft fried in beef-dripping, or hdg's lardj whea I 

it can be done. • .t 

^0 make paneaheu 


^0 make clary friiiers. '^ 

TAKE your clary leaves, cut o(F the Oalks, dip them ohebf . I 

one ma batter made with and flour, your butter being ho^ f 

fry them quick. 1 his is a pretty heartening difo for a ijck « li 

weak perfon i and comfrey leaves do the fame way I 

. \: ^omke apple frnzes, . ■ ■' 

CUT your apples in thick flices, and fry them of a fine IJeht ' ^ 

brov^n; take them tip, and I'ay them to drain, keep ,hem 2 I 

whole as you can, and either pare them or let it i\ont> t^Z ' * 

makeabatterasfollows: take five eggs, leaving o"t two whiJl '^ 

beat them up with cream and flourrand a little fackTrkil: • \ 
the thicknefs of a pancake- batter, pour in a little meVed butter^ 

nutmeg,-and a httle fugar. . Let your batter be hot. and S ^ 

m your fntters and on every one lay a flice of appleVlnd thS 
morebatteronthem. FrythemofafinelightbrouVi^aketh/^- ' 

up, and ftrcw fomc doubl? refined fugar all om them. I 

< ■'•■••«- • • ■ ', • • ' ■ ..'■,■■•■ .^ ', 

To make an aimni froze.' ''"\ ' ' ' • ^ «; 

GET a pound of Jordan almonds, blanched, ftcep them In * 
pint of fweet cream, ten yolks of ergs and f«.».^.K-. . * 

.ut the almonds and poun^d them i!f f „.^l^/,??"!^„'»='^« 
t em again in tbecream and eggs, put in fugar and g;atedS 
b ead ft,r them wel together, put fome frcHi butter into rh! 
pan, let ,t be hot and pour it in, ftiuin!. it in th- pan T.^l! 
arc of a good thicknefs.: arid when it is enou' h turn 1 „^ ' 
*fli, throw fugar over it, and fern it in! ^ ' — " '°*° * 


,-rv ■ :■{. 


tSO Thi jfr/ of Ccoieryf 

.][ milkt then' M the reft by degrees; put in twd (^oenfuli of 

i'l' btacen gingert a glafs of brandy^ & little fait i flir all together, 

^ 'i. make your flew- pan \try clean, put in a piece of butter as big 

- 1 as a walnut^ then pour in a ladleful of batter, which will make t 

I • pancake, moving the pan round that the batter be all over tht 

• jj pan ; (hake the pan, and when you think that fide is enough, 

. f to(s it s if you can't, turn it cleverly, and when both fides arc 

: i! . done, lay it in a difb before the fire, and fo do the rcft4 You 

: 11 * muft take care chey are dry; when you fend them to table ftrcvr 

) j ; a little fugar over them, 

1 1 T^omahejinepdncakei. 

! I TAKE half a pint of cream, half a pint of fack, the yolkt 

\\ of eighteen eggs beat fine, a little fait, half a pound ofiinefu* 

! \ g^f» ^ \\tx\e beaten cinnamon, mace, and nutmeg \ then put in 

as much flour as will run thin over the pan, and fry them in 
frefh butter* This fort of pancake will not be crifp, but verj 
• good. 

jt fecond firt of fne pancakes. 

TAKE a pint of cream, and eight eggs well beat, a nutmeg 

' grated, a little fait, half a pound of good difh-butter melted-i 

mix all together, with as much flour as will make them into 2 

' thin batter, fry them nice, and turn them on the back of a 

plate, : 

A »; 


\\ A tbifdfort. 

TAKE fix new-laid eggs well beat, mix them with a prnl 
of cream, a quarter of a pound of fugar, fome grated nutmeg, 
I /' find as much flour as will make the batter of a proper thickners. 

I Fry thefe fine pancakes in fmall pans, and let your pans be hot. 

ij You muft not put above the bigncfs of a nutmeg of butter ai t 

[ time into the pan. 

•]■■-•' ^ ' 

I Afcurthfotty called^ A ^uirc of pxper. 

': ' 'JTAKE a pint of cream, fix eggs, three fpoonfuls of fi'i» 

i floor, three of fack, one of orange- flower water, a little fugar, 

\ and half a nutmeg grated, half a pound of melted butter alnioll 

j cold ; mingle all well together, and butter the pan for the fiA 

I * pancake; letthe^iun as thin as polfible; when they arcjoft 

I Coloured they are enough ] and fo do with all the fine pafif* 

• tikos. 

\ ' ' ■ ^ • - . . ' li 

Wide Phin and EaPf. • • x6i i 

■.'■••• ^ • . ,--■:•' .'.■.- •/■ : ^. -. . ■ ■ f 

r» ' To make rice pancakes. \ \ ,;/ I 

TAKE a quart, of cream, and' three fpoonfuls of flour of f 

iice, fee it on a flow fire^ and keep jt ftirring till it is thick as ; ^^ 

pap. Stir in half a pound of butter, a nutmeg' grated; then t- 

pour it oiit into an earthen pari, and when it is cold» flir in . ^■ 
three or four fpoonfuls of flour, a little fait, fome fugar^ nlnb 
egc:s well beaten ; mix all well together, and fry them nicely* 
When you have no cre'am, ufe new milk, and one fpoonful 
more of the flour of rice* 

To make dpupion of apples^ 

PARE fome apples, take out the cores, and put them into t 
Ikillet : to a quart-mugful heaped, a quarter of a pound V f ' 

pffogar, and tw;o fpoonfuls of water. Dp them over a flow^ fh' 

fire, keep them flirring; add a little cinnamon ; when it is quite f ; 

thick, and }ike a marmalade, let it ftand till cooh Beat up the ] y 

yolks of foiir or five eggs, and flir in a handful of grated brca4 * | ' 

and a quarter of a pound of frcfh butter; then form it into what 1 

(hapcyou pleafe, and l?akc it in a flow oven, arid then turn it -I' 

Vffidcdown on a plate, for a fecond courfe; . / j ;'• 

.^ ... - ..... ■ ■' -. <:w^ 'r\: : V: 

Uo make Hack caps. " | 

CUT twelve large apples in halves, and take otit'thecbres, / 
place them on a thin patty- pan, or mazareen, as dofctbgc- . fH 

the; as they can lie, with the flat fide downwards; fqueezei .^ 

kmon in two fpoonfuls of orange-flower water, arid pour over \ 

them 5 ftircd fome Icmon-pcel fine, and throw over them, and | 

gnte fine fugar all over; Set them in a quick oven, and half an \ 

bur will do them. When you fend them to tabjp, thrpw fine 1 

tigar all over the difli^ v . j| 

• ' Ito lake apples whole. * •; 

Put your apples into an earthen pan, with a few cloves^ 
<IIttle lemon* peel, fomecoarfe fugar, a glafs of red wine; piit 
t!iem into a quick ovcn^ and they will tSke an hour baking. 

To ^ew pears. -'. - 

PARE fix pears, and either quarter them or do them wfcblej 
they make a pretty difli with one whole, the reft cut in quar* 
xtrs^ and the cores taken out. Lay them in a deep earthen por^ 

M .... with 


f: .• 

\1r ■ 

T . 

■: i 


262 ' Tbi jirt cf Cooleiy^ 

with t few clovest a piece of lemon-peel, a giti of re'<3 wiire^ 
and a (quarter of a pound of fine fugar. If the pears. are vcrv 
large^ they will take half a pound of fugar, and half a pint «r 
jred wine \ cover them clofe with brown paper, and bake them 
till they arc enough. ^ " 

Serve them hot or eold» juft as you like them, and they w2l 
\t very good with water in the place of wine« * 

To ftew pears in a fauce-pan. 

PUT them into a fauce pan, with the ingredients as before; 
cover them and do them over a flow fire*. When they axe 
enough take them off* 

. ; To Jlew pears purple^ 

1 ! PARE four pears, cut them into quartcn, core them, put 

i ; > thcni into a flew- pan, with a quarter of a pint of water, a quar- 

ter of a pound of fugar^ cover them with a pewter-plate, then 
cover the pan with the lid, and do them over a flow fire. Look 
H * at them often, for frar of melting the plate; when they are 

■] j; [ enough, and the liquor looks of a fine purple, take them off, and 

; ;' lay them in your difli with the lienor ; when cold, ferve tfafem 

up for a fide-difli at a fecond courfe, or juft as you pleafe. \, 

/'i. ' . ; • To fiew pippins whok. 

^* • TAKE twelve golden pippins, pare them, put the parilag) 

i Into a faucc-pan with water enough to cover them, a bladCof 

snace, two or three cloves, a piece of lemon-pecl, let them fioi' 

. mer till there is juft enough to flew the pippins in, then ftrain jty 

>;j and put it into the/auce-pan again, with fugar enough to male 

I . ; it like afyrup5.then put them in a preferving-pan, or clean fti^* 

pan, or large fauce- pan,- and pour the fyrup over them. Let 

"f there be enough to flew them in ; when they are enough, which 

. ; you will know by the pippins being foft, take them up, lay them 

\ * in a little dilh with the fyrup: whcti cold^ ferve them up jTcr 

? h6t, if you chufeit. «> 

'" . ' V •• • ■' • ■ . '■ '^ 

/ •• A pretty made-difi. - \ 

; . TAKE half a pound of almond's blanched and beat fine \xiik 

1 'a little rofe or orange-flower water, then take a quart of fwert 

j thick cream, and boil it with a piece of cinnamon and m^s^^ 

\'\- . fweeten it with fugar to your p:Jatc, and mi5c it with youf 

:( * almonds ; ftir it v^ll togcihcr, anJ drain it through a ficye. t« 

Vour creaip cool» and chicken it with the yolks of fiJTeggs s tbea . 
Karnilh t deep difli, and lay pafte at the bottoin, then put in 
flired artichoke-bottoms, being firft boiled, upon that a little 
melted butter, flired citron, and candied orange ; fo do till your 
afh is near full, then pour in your cream, and bake it without 
a Hd. When it is baked, fcrape fugar over it, and fcrvc it up 
hot. Half an hour will bake it« 

TV make kick/haws. 

MAKE pu(F-pafte, roll it thin, and if you have any m<fulds» 
iwork it upon them, make them up with preferved pippins. Yoii 
may fill fome with goorcberrics, fome with rafberries, or what 
you pleafe, then clofe them up, and either bake or fry themi 
tiuQVi grated fugar over them, and fcrve them up» * 

Plain perdu^ or cream tcafis.' 

. HAVING two French rolls, cut them into dices as thick as 
your finger, crumb and cruft together, lay them on a diQi, pujt 
to them a pint of cream and half a pint of milk ; ftrew them * 
over with beaten cinnamon and fugar, turn them frequently till 
they arc tender, but take care not to break them ; then take 
tbcm from the cream with the flice^ break four or five egg% . 
turn your dices of bread in the eggs, and fry them in clarified 
buiter. Make them of a gr.od b^own colour, but not black'} 
fcrape a little fugar over them. They may be fervcd for zk^ 
cond courfedifh, but 9re fitted for fuppcr* 

Salamongundy for a middle dijh at Jitpper. 

• • ■ ^ ■ , . 

IN the top plate in the middle, which (hould ftand higher thaa 
the reft, take a fine pickled herring, bone it, take off the head» 
^d mince the reft fine. Iii the other plates round, put the foU - 
lowing things : jn one, pare a cucumber and cut ic \txy thin \ 
in another, apples pared and cut fmall ; in another, an onioa 
peeled and cut fmall ; in another, two hard eggs chopped fmall, 

. [he whites in one, and the yolks in another j pickled girkins 
in anqther cut fmall ; in another, celery cut fmall ; in another^ - ^ 1^ 
pickled . red cabbage chopped fine \ \*\^ fome watticrefles . 
clean wadied- and picked, flick them allalKjut and between 
^very plate or faucer, and throw aftertion flowers about the 
creflcs* Yoii muft '.lave oil and vinegar, and lemon to eat 

. With it. If it is prettily fct out, it will make a pretty figure 
in the ntiddle of the table, or you may lay them in he?ps in ,i| 
diih. If you have not all thefe ingrcdicTit>, fet out your plates* 

Ma or 

, ' 

t •• 



'i ! 

:• 5." 

164 ' The Aft of Cookery^ 

or faucers with juft what you fancy, and in the 'room of a 
pickled herring you may mince anchoviC9. ; 

^ To make a tanftv. * .t ; 

* TAKE ten eggs, break them into a pan^ put to them.a little 

fait, beat them very well, then put to them eight ounces of loaf. 

fugar beat fine, and a pint of the juice of fpinach. Mix them 
j . v/ell together, and ftrain it into a quart of cream ; then grate ia 

r. right ounces of Naples bifcuit or white bread, a nutmeg grated, 

I ' a quarter of a pound of Jordan almonds, beat in a mortar, with 

\^ alittle juice of tanfcy toyour taftc: mix thefeall together, pyt 

i] . it into a ftcw-pan, with a piece of butter as large as- a pippin. 

I Set it over a flow charcoal fire, keep it ft irring till it is hardened 

I very well, then butter a dlfli very well, put in your tanfey, bake 

1 .' it, and when it is enough turn it out on a pie- plate 1 fqueeze the 
I juice of an orange over it, and throw fugar all over. Garnifh 

I with orange cut into quarters, and fwect«meats cut into loiig 

bits^ and lay all over its fide. ^ 

Another way. 

;i TAKE a pint of cream and half a p:nt of blanched almond 

n • beat fine, with rofe and orange* flower water, ftir ihcm toge- 

; j ther over a flow fire ; when it boils take it ofF, and let it ftand 

j .' till cold ; then beat in ten eggs, grate in a fmall nutmeg, four 

I . Naples bifcu its, a little grated bread, and a grain of muik, 

{ Sweeten to your tafic, and if you think it is too thick, put in 

< fome more cream, the juice of fpinach to make it green ; ftir it 

j , well together, and either fry it or bake it. If you fry it, do oiif 
£de firft, and then with a difh turn the other. 

To make a bedge-hog^ 

Take two quarts of fvvcet blanched almonds, beat them 

well in a mortar, with a little canary and orange- flower vvatcr, to 

keep them from oiling. Make them into a ftifF pafte, then beat 

•in the yelks of twelve eggs, leave out five of the whites, put to It 

- a pint of cream, fiveetcn it with fugar, put in half a pound of 

fweet butter melted, fet it on a furnace or flow fire, and keep 

continually ftirrjng till it is ftifF enough to be made into the form 

of a hedge-hog, then ftick it full of blanched almonds flit, 

and ftuck up like the briftles of a hedge- Hog, then put it into a 

difti. , Take a pint of cream, and the yolks of four eggs beat 

up, and mix with the cream : fweetcn to your palate, and keep 

* them ftirringovcr a flow fire all the time till it is hot, then 

' pour 

wait Plain and Eafy.. 165 

four It into your difli round the hedge- hog ; let It fland till it 
$ coWf anil fcrvc it up. 

Or you may make a fine hartfhorn jelly» and pobr into the 
djlb, which will look vsry pretty. You may eat wine and fugar 
with it, or eat it without. 

Or cold cream fweetcned, with a glafs of white wtne in it and 
.the juice of a Seville-orange^ and pour into the difh* It will be 
pretty for cha Age, 

This is a pretty fide-difh at a fecond courfe« or in the middle 
for fuppcr» or in a grand defcrt. Plump two currants fur the 

i f 

M 3 , r# 

Ormake it thus for change. 

TAKE two quarts of fwect almonds blanched, .twelve bitter 
ones, beat them in a marble mortar well together;, with cana- 
fy and orange-flower water, two fpoonfuls of the tincture of 
Saffron, two fpoonfuls of the; juice of forrel, beat them into a fine 
paftc, put in half a pound of melted butter, mix it up well, a 
little nutmeg and beaten mace, an ounce of citron, an dunce of \ 
orange-pccl, both cut fine, mix them in the yolks of tvvelvecggs, 
azid half the whites beat pp and mixed in half a pint of cream» 
half a pound of double refined fugar, and work it up all together. 
If it is not ftifF enough to make up into the form you would have ^ f 
it, you muft have a mould for it ; butter it well, then put in your * . * i 
ingredients, and bake it. The mould muft be made in fuch a ^ i 

manner^ qs to have the head peeping out ; when it cpme^ out | 

of the oven, have ready fome almonds blanched and fliti arid . \ 

boiled up in fugar till brown. Stick it all over with the al aiondi ; ti 

and for fauce, have red wine and fugar made hot, and the juice 
of an orange. Send it hot to table, for a firft courfe. « 

You may leave out the fafiron and forrel, arid make it up like \ 
chickens, or any other ftiape you pleafe, or alter the fauce to \ \ 

your fancy. Butter, fugar, and white wine is a pretty fauce for 
cither baked or boiled, and you may make the fauce of what 
. colour you pleafe; or put it into a mould, with half a pound of 
.currants added to it; and boil it for a pudding* You may ufe . 
cochineal in the room of faflron. 

The following liquor you may make to mix with your fauces: 
beat an ounce of cochineal very fine, put in a pint of water in a 
skillet, and a quarter of an ounce of roch-allum ; boil it till, the 
goodnefs is out« ftrain it into a phial, with an ounce of fine 
fugar, and it will keepi fix months. , • ' 


• *i ?^ . f'ht /Irt of Cot^efyl 


i;| v\ : '.^ ^0 mkf pretty almond puddings. 

) I *; . TAK£ a pound and a half of blanched aImond9| beat theiq. 

: [I fine with a little rpfe-water, a pound of grated bread, a pou;^! 

ahd a qparter of fine fugar, a quarter of an ounce of cinnamon| 
;ind a large nupmeg bea^ fine, half a. pound of melccd bu^ter^ 
mixed with the yolks of eggs, and four whites beat fine>^ pint of 

Ijl*: facie, apint^nd a half of cream, fpnie rofe or orange*flowero 

l| water ; boil the crpam and tie a little bag of fafFron, and dip in 

^ 1,1 the cream to coloijr jt. Firft beat yoqr eggs very well, and mix 

\vith your batter \ beat it up> then the fpice^ then the almonds^ 
then the rofe- water and wine by degrees, beating it all the time, 
then the fugar, and then the cream by degrees, keeping it fltr« 
ring, and a quarter of a ppund of vermicelli. Stir all together, 
have foine hpg's giits nice and clean, fill .them only half full, an4 

;' \\ as you put in the ingredients here and there, put in a bit of cU 

. : j tron } tie both ends of the gut tight, apd boil them about a quaf» 

\'^l ■ '%tx of an hpiiTf You may add currants for change. 

\ *.} ' . • ' 

*;i Tp make fried toajis. 

1 j ^ TAKE ? penny loaf, cut it into flices a quarter of an Inck 

^ '(l^ick round ways, toafl them, and then take a pint of cream 

: j ^and three eggs, half a pint of facl^t feme nutmeg, and fwceten^d 

I to your lafte. Steep the tpafls in it fpr three or four hours, then 

] ] Kave ready feme butter hot in a pan, put in the toads and fry 

; j !fb^^ brown, lay them in a di(h, melt a little butter, and thq 

; -j . . ipix what is left ; if none, put in fome wineanjd lugar, and pour 

• ' oyer them. They make a pretty plate or fide di& for fupper. 

I . * To fiew a brace of carg. . 

,| SCRAPE them very clean, then gut them, wafh them xfid 

i the roes in a pint of good ftale beer, to prcferyc all the blo^d, 

.i ' and boil the carp with a little fait in the water. ^ 

] In the mcap time drain the beer, and put it into a f^uccp^n, 

j . inrith a pint of red wine, two or three Wades of mace, fonsc 

: ; Xfhol^ pepper, black and white, an onion ftuck with clonics, 

'; half a nutmeg bruifcd, a bundle of fwect-hcrbs, a piece bf>k- 

:} : mqn-pccl as big as a fixpence, an anchovy, a jiitlc piece of 

j Ijorfc-rsdiCi* l-et thcfc boil together fofily for a quarter of an 
I • - jioiif, covered clofe; then ftrain it, and adJ to Jt half the hard 

j . • foe. bpat to pieces, two or three fpoonfuls of catchup, a quarici 

! of a ppurJ of frcfh butter, ^nd a fpoonful of mufliroom p»cklc, 

r! . let it })oil^ and keep (lining if tilhhefa^^^ 

ntftde Plain and Ea^^ 167 

If * waints any faltt you muft put fomc in : then take the reft of 

t> roe, and beat it up lyith the yolk of an egg^ feme nutnne^i .. / r; : 

ar. - - - little lemon*peel cut fmall, fry them in frefli butter in litiTc 

ru . -ss, and feme pieces of bread cut three-corner- ways and fried .' 

fcn^ivn. When the carp arc enough take them up, pour your 

i^i^z^t over them, lay the cakes round the di(h» wiih horfe-radilh 

fc;^.-rtd fine, and fried parfley. The reft lay on th<tcarpt and . 

ts^ uread flick about thcm/and Jay round them, thcnfliccdle- . t. 

r.',.-: notched, and laid round the difli, and two or three pieces h. 

en : js carp. Send them to table hot. '''.■'■ 

'^':ie boiling of carp at all times is the beft way, they eat' . J' 
far:^^' sind finer. The ftewing of them is no addition to the . T 

fai>--, and only hardens the fifli and fpoils it. If you would have | 

jG'.ir fauce white, put in good fifli-broih inftcad of beer, and _ ' y 
wu.iit wine in the room of red wine. Make your broth with |-- 

tan- -on of frelh fifh you have, and feafon it as you do gravy. i/ ; 

^0 fry carp. "^ u 

rTPvST fcalc and gut them, wa(h them clean, lay them in |? 

A cl^yJti to dry, then flour them, and fry them of a fine light f}' 

brc'jvr^. Fry fome toaft cut thrce-corner-.ways, and the roes; . . -j^ 
wh:±:i. your fi(h is done. Jay them on a coarfe cloth to drain. ' ^^ 

Let: J ►ur fauce be butter and anchovy, with the juice of lemon* * k; 

h^j\ our carp in the difli, the rocs on each fide, and garnifh ^ 

ivIlz the fried toaft and lemom . " * 

• ' ■ ' / " ••■•■. 

7*0 hake a carp. 
STALE,, wafli, and clean a brace of carp very well; take ' c. 
an t^rthcn pan deep enough to lie cleverly in, butter the pan a 
lilt! r, lay in your carp j feafon it with mace, cloves, nutmeg, and ^ : 
hUcc cij! white pepper, a bundle of fweet herbs, an onion, and 
anchoi'y ; pour in a bottle of white wine, cover it clofe, and let * 
them bake an hour in a hot oven, if Jarge ; if fnull, & lefi time 
will CO them. When they are enough, carefully take them up 
and lay them in a difh i fet it over hot water to keep it hot, and 
cover it clofe, then pour all the liquor they were bnkeJ in into a . ' 
faucepan; let it boil a minute or two, then ftra:n it, and add 
iulf a pound of butter rolled in flour. Let it boil, keep ftirring 
it, fqueeze in the juice of half a lemon^r and put in what fait 
you want ; pour the fauce over the fifli, lay the roes round, and • 
r^itnifl) with lemon. Obfcrve to fkim all the fa: oiFihe liquor. - 


' '.y 



169 * \TJJf i^/ of Cookery^ 

;-./''' » '.;*•• '^ •;• ''■"■ ■• To/ry tencb. . j ? .-' i'?:" ^r :- * 

SL1M£ voiir tenches, flit the (kin along the backs, and witlf 

.the point of your knife raife it up from the boiie, then cut the 

fkin acrofs at the. head and tail, then drip it cfF, and take oiit 

j[i ' the bone; thep take another tench, or a carp,' and mince the 

i if fle(h fmall with mushrooms, chives, and parflcy. . Seafon then} 

l;| '. >nrith fait, pepper, beaten mace, nutmeg, and a few favoury herl^ 

jij • minced fmall. Mingle thefe all well together, then pound them 

in a mortar, with crumbs of bread, as much as two eggs, foak^d 

jii crean;, the yolks of three or four eggs, and a piece of buttoc. 

' When thefe have been well pounded, ftuff the tenches with thii 

{' farce : take clarified fcuiier, put it into a pan, fct it over the fire, 

;| and when it is hoc dour your tenches, and put them into the pan 

ji one by one, anu fry them brown j then take thcpi up, lay theip 

{! ' In a coarfe cloth before the fire to keep hot. In the mean tiqit 

.^ ' pour all the greafe and fat out of the pan, put in a quarter of.a 

) pound of butter, fhake fome flour all over the pan, keep ftirring 

1 / with a fpoon till the butter is a little brown > then pour in half a 

;| pint of white wine, ilir it together, poqc in half a pint of boiling 

y >vater, an onion (luck with cloves, a bundle of fwcet-herbs, and 

a blade or two of mace. Cover them clofe, and let t(icm (lew'as 

I ^ ibftly as you can for a quarter of an hour; then drain off the li« 

Ij quor, put it into the. pan again, add two fpopnfi|ls of catchup, 

•j . have ready an ounce of truffles or morels boiled in ha}f a pint pf 

i vrater tender, pour in truffles, water and all, into the pan, a few 

j inuflirooms, and cither half a pint of oyftcrs clean Waflied in 

,1 their owi) liquor, and the liquor and all put into the pan, or fome 

r '] ' . crawfifh; but then you muft put in the tails, and after clean 

: j >. picking them, boil tncm in half a pint of water, then drain the 

:| liquor, and put into the fauce : or take fome fifli-nielts, and tols 

; ^ up in your lauce. All this is jull as you fancy. • :1 

I ' . When you find your fauce ii very good, put your tench into 

> the par.^ make them quite hot, then lay them into your diib, and 

[ pour the fauce over them. Garnifli with lemon* 

• j Or you may, for change, put in half a pint bf ftale beer »n* 

j flead of water. You may drefs tench juft as you do carp. 

? * To roaji a coS^s head. 

: WASH it very clean, and fcorc it with a knife, 'drew a little 

! . fait on it, and lay it in a ftew-pan before the fire, with fome- • 

I ' . • jiiing behind it, that the fire may road itt All the water thatj. 

vtaii Plain and Eafj. 169 

comes from it the firft half hour throw away, then throw on it 
a little nutmeg, cloves, and mace beat fine, and fait; flour it 
?nd bafte it with butter. When that has lain feme time, tura 
and fcafon it, and bafte thie other fide the fame ; turn it often» 
then bafte- }t with butter and crumbs of bread. If it is a large 
head, it will take four or five hours baking. Have ready fome 
.melted butter with an anchovy, fome of the liver of thefifli 
boiled and bruifcd fine j mix it well with the butter, and two 
plks of eggs beat fine an^ mixed with the butter, then ftrain 
ihem through a ficve, arid put them into the faucc-pan a<^aini 
with a few fcrimps, or pickled cockles, two fpoonfuls of red 
v/Ine, and the juice of a lemon. Pour it into the pan the 
head was roafted in, and ftir it all together, pour it into the 
fauce-pan, keep it ftirring, and let it boil ; pour it into a 
bafon. Garnjlh the head with fried fifhi lemon, and fcraped 
Ijorfc-raddifh. If you have a large tin oven, it will do*bettcr« 

To hoil a cod^s bead. , 

SET a fifli-kettlc on the fire, with water enough to boil it, 
a good handful of fait, a pint of vinegar, a bundle of fweet- 
berbs^ arid a piece of horfc-raddifli ; let it boil a quarter of an 
hour, then put in the head,^ and when you arc fure it is enough, 
lift up the fifh-plate with the fifli on it, fct it acrofs the kettle to 
drain, then lay it in your difli, and lay the liver on one fide. 
Garnifh witH lemon and horfe-raddifli fcraped ; melt fome but* 
ter, with a little of the fifti-liquor, an anchovy, oyfters, or 
fhrimps^ or juft vvhat you fancy. 

To Jew cod. . . ' 

CUT your cod into flices an inch thick, lay them in the 
bottom of a large ftcw-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 
dofe, and let it fimmer foftly for five or fix minutes, then 
fqueezc in the juice of a lemon, put in a few oyfters and the 
liquor ftrained, a piece of butter as big as an egg relied in flour, 
and a blade or two of mace ; cover it clofe and let it ftcw foftly, 
ftaking the pan often. When it is enough, take out the fweet- 
. herbs and onion, and diflx it upi pour the fauce over it, and 
1 garnifti >vith Iccnoiii v ^ 


;| • *.. tjo '{the Art of Ceohryl 

fj . / , r To fricafey coi^ . ^ 

■ri ■.• • ■ 

ii . GET the founds, blanch thcoii then make them very cleab^ 

•: I nnd cut them into little pieces. If they be dried founds, you 

.i ^ ' mud iirft boil them tender. Get fome of the roes, blanch cheoi ' 
;|| . and wa(h them clean, cut them into round pieces about an iiith 

h' thick, with fome of the livers, an equal quantity of each, to 

make a handfomc dilb, and a piece of cod about one pound'in 
the middle. Put them into a flew-pan, feafon thorn with a little 
beaten mace, grated nutmeg and fait, a little bundle of fweet* 
herbs, an onion, and. a quarter of a pint of fifh-broth or boiling 
watery cover them clofe, and let them ftew a few minutes: then 
put in half a pint of red wine, a few oyfters with the liqyor 
ilrained, a piece of butter rolled in flour; (hake the pan round| 
and let them ftew foftly till they are enough, take out the fweet- 
herbs and onion, and di(h it up. Garnifh with lemon. Or yoii 
snay do them white thus; inftcad of red .wine add white, and 
a quarter of a pint of cream. 

TV bake a co^s head. 

BUTTER the pan you intend to bake it in, make your head 
yery clean, lay it in the pan, put in a bundle of fweet-herbs,an 
onion ftuck with cloves, three or four blades of mace, half a 
Jarge fpoonful of black and white pepper, a nutmeg bruifcd, a 
quart of water, a little piece of Iiemon-pecl, and a little piece o^ 
* borfe^raddi(h. Flour your head, grate a little nutmeg over it, 
flick pieces of butter all over it, and throw rafplngs all oyn 
^» . . that. Send it to the oven to bake ; when it is enough, take tt 
^ put of that difli, and lay it carefully into the difh'you intend to 

;j ferve it up in. Sec the difli over boiling water, and cover it with 

;i / ^ cover to keep it hot. In the mean time be quick, pour all the 

i ... liquor out'of the di(h it was baked in into a fauce-pan, fet it on 
; the fire to boil three or four minutes, then ftrain it arJ put fo 

I it a gill of red wine, two fpoonfuls of catchup, a pint of 

J -(brimps, half a pint of oyfters, or mufcles, liquor and all, but 

I * firft ftrain it, a fpoonful of mufhroom-pickle, a quarter of a 

:i , * pound, of butter rolled in flour, ftir itjill together till it is thick 
!j and boils; then pour it into the difli, haveceady fome toaftctit 

i three-corner-ways, and fried crifp. Stick pieces abaut the head 

I ' ■/. and mouth, and lay the reft round the head. Garnifti with 
|1 lemon notched, fcraped horfe-raddifti, and parfleycrifped in a 

|l *plate before the Are. Lay one flice of lemon on the head, k^d 

! fervc it up hot. 

'1 .- r* 

made Plain and taffi iyr ' 

^0 hdiljbrimp^ cod^ 'falmon% ^hiting^ er haddock. 

\ FLOUR it» and have a quick clear fire« fet your gridiron 
flight broil it of a fine brown, lay it in your diOi, and for fauce 
have good nielted butter. Take a lobuer, bruife the body in 
fhe butter, cut the meat fmall, put all together into the melted 
butter, make it hot and pour it into your diih, or into bafons« 
Garhiib with horfe-raddiih and lemon. 

Or oyjicr fauce made thus. 

TAKE half a pint of oyfters, put them into a fauce* pan with 
their own liquor, two or thrte blades of mace. Let them itm« . ^^ 
iner till they are plump, then with a fork take out the oyfters^ 
(train the liquor to them, put them into the fauce-pan again, 
with a gill of white wine hot, a pound of butter rolled^in' a ||; 

little flour ; fhake the fauce-pan often, and when the butter i$ . (| 
mclied, give it a boil up. 

Mufcle- fauce made thus is very good, only you muft put them 
into a ftcw'pan, and cover them clofe i firft open, and fearch 
that there be no crabs under the tongue: I'f 

Or a fpoonful of walnut-pickle in the buttcTr makes the fauce t: 

good, or a fpoonful of cither fort of catchup, or'horfe-raddifli U 

fauce. : \I 

' Melt your butter, fcrape a good deal of'horfe-raddifli fine, \t 

put it into the melted butter, grate half a nutmeg, beat up the ( 

yolk of an egg with one fpoonful of cream, pour it into the V 

butter, keep it flirring till it boils, then pour it direflly into- ' \ 

your bafofi. * ■ 

To drefs little fjh. 

A$ to all forts of little fi(h, fuch as fmelts, roach, &c. the]p 

(hould be ffied dry and of a fine brown, and nothing but plain | 

.)>utter. Garnifh with lemon. i 

. And to boiled falmon the fame, only garnilh with lemon and ' \ 

horfe-raddifli. • . . - , • '■' ' \ 

And with all boiled fifh, you (hould put a good deal of fait \ 

?nd horfe-raddifli in the water; except macjcrel, with which - l 

pift fait and mint, paifley and fennel, which ycu muft chop to ■ I 

put into the butter ; and fome love dbalded goofeberries with 

fhem. And be fure to boil your fifh wcll^ but take great care' • }. 

lljey dont break, • , ] 

'571 556# )4ri */ Cookery,. . 

• ■ » « • • ■' •, . ' ' ■ 

:.'i .:. , y To broil mackrel. ^ <• 

CLEAN them, cut off the heads, fplicyhenit feafoh them 
" with 'pepper and fait, flour them, atid broil them of a fine 
light brown.- Let your fauc* be plain butter. 

• To broil weavers. . - ' 

GUT' them and wafli tbcm clean, dry them in a ^ican cloili, 
pour them, then broil them, and have melted butter in a cup. 
They are fine fifli, and cut as firm as a foal ; but you muft take 
' j care not to hurt yourfelf with the two fharp bones in the he^id. 

;i To boil a ttirhut. 

\ ^i 'LAY it in a good deal of fait and v/ater an hour or two, and 

. if it is not quite fweet, (hift your water five or fix times j firft 
put a good deal of fait in the mouth and belly. 

In the mean time fet on your fidi-kettlc with clean water aiii} 
fait, a little vinegar, and a piece of horfe-raddifii. When the 
water boils, lay the turbut on a fi(h-plate, put it into the ket- 
. !lle, let it be well boiled, but take great care it is not too m\xz\ 
1 done; when enough, take off the fifli-kettle, fet it before the 

£re, then carefully .lift up the filh- plate, and fet it acrofs the ket- 
tle to drain: in the mean time melt a good deal^f frefii bucter, 
and bruife in either the body of one or twoloJbfters, and t^e 
meat cut fmall, then give it a boil, and pour it into bafons. This 
is the bed fauce; but you may make what you pleafe. Lay the 
£Ihin the difh. Garnifh with fcraped horfe*raddi(h and lemony 
and poiir a few fpoonfuls of f^uce over it^ 





To bake a turbut. 


\ TAKE a di(h the fize of your turbut, rub butter all over it 

thick, throw a little fait, a little beaten pepper, and half a lar^ 
nutmeg, fome parflsy minced fine and throw all over, pour in a 
^ 1 . pint of white wine, cut oiF the head and tail, lay the turb*ut«ip 

;| the difh, pour another pint of white wine all over, grate tb 

I : other half of the nutmeg over it, and a little pepper, fome fait 

^ and chopped parfley. Lay a piece of butter here ana chere»a!l 

I _ Over, and throw a little flour all over, and then a good aianj 
j . crumbs of bread. Bake it, and be fure that it is of a fine b'owrii 

'y . then lay it in your di(b, ilir the fauce in your difh all togethefi 

;[ pour it into a fauce-pan» Ihake in a little flour, let it boil, th(fl 

!' ^ fiir in a piece of butter and two fpoonfuls of catchup, let it boil 

4nd pour it into bafons. Garnifli your difh with lemon j and yon 

'' . . • II13J 

v. f; 

made Plain and £afi. »3a> ^' 1| 

may add wliat you fancy to the faucc, as ihrimpSy anchovies^ '^ *v: 

jnufhrooms, itc, - If a fmall turbut, half, the wine will do* l> 

It cats finely thus.' Lay it in a difh, ilclm off all the fat, and - il 
pour the reft over it. Let it ftand till cold, and it Is good with 
viiltgary and a fine diih to fct out a cold table. 

To drefs a jole cf pickled falwon. ' • . \ 

'LAY it in frefh water all night, then lay it in a fifb-plate, put 
it into a large ftew^pan, fcafon it with a little whole pepper* 
a blade or two of mact in a coarfe muflin- rag tied, a whole . 

onion, a nutmeg bruifcd, a bundle of fweet- herbs and parfley, • V 

alittle lemon-peel, put to it three large fpoojifuls of vinegar, a 
pint of white wine, and a quarter of a pound of frclh butter 
rolled in flour i cover it clcfc, and let it fimmer over a flow fire ^ 
for a quarter of an hour, then carefully take up your falmon, and 
by it in your difli; fct it over hot water and cover it. In the 
mean time let your fauce boil till it is thick and good, v Take 
out the fpice, onion and fweet-hcrbs, and pour it over the filh; 
Garnifli with lemon. :^ - ' . - . ;: > • 

To hml fahncn. 



CUT frefli falmon into thick pieces, flour them and broil {, 

them, lay them in your di(h, and have plain melted butter ia ^' 

a cup. 


p ' 

TAKE alittle piece cut into flices about an inch thick,, byt* r'f 

ter the difli that you would ferve itto table on, lay the iOices 
in the difli, talce off the fkin, make a force-meat thus : take 
the fle(h of aA eel, the flefli of a falmon, an equal quantity^ 
beat in a mortar, feafon it with beaten pepper, fait, nutmeg, 
two or three cloves, fome parfley, a few mulhrooms, a piece of 
butter, and ten or a dozen coriander-feeds beat fine. Beat all 
together^ boil thecrumbof a halfpenny roll in milk, beat up four 
eggs, flir it together till it is thick, let it cool and mix it well 
togeihcr with the reft; then mix all together with four raw eggs; • 
on every flice lay this force-meat all over, pour a very little 
melted butter over them, and a few crumbs of bread, lay a cruft 
round the edge of the difli, and ftick oyftcrs round upon it. 
Bake it in an oven, and when it is of a very fine brown ferve 
it up; pour a little plain butter (with a little red wine in it) . 
into the difti, and the juice of a lemon : or you may bake it in' 
6 .nj 




; |j any dl(h« and when it is enougfi lay the irti<cl tlito Another 

^^ - j difh. Pour the butter and wine into the di(h it was baked io, 

' J give it a boil, and pour it into the difli,* Garnifh with icmon. 

\] ' This is a fine difh. Squeeze the juice of a lemon in. 

'. \ '" . To broil mackrel whole. -- 

1 h CUT oS* their heads» gut them, wa(h them cleat)) pull '^ 

« 'i the roc zt the neck-end, boil 'it in a little water,, then bruifeit^ 

ivith a fpoon, beat up the yolk of an egg, with a little nutmeg, 
a little Icmon-pecl cut fine, a little thyme, fome parfley boiled 
I . and chopped fine, a little pepper and fait, a few crumbs of 

'\ bread : mix all well together, and fill the mackrel ; flour it 

I ; * well, and broil it nicely. Let your fauce be plain butter^ with 

? ^ a little catchup or walnut-pickle. 

?. . ' ' ' ..'■■■ _ ' * 

t. To hrgil berriu^si 

• SCALE them, gut them, cut ofF their heads, walh tbeq^ 
rlean, dry them in a cloth, flour them and broil them, but with 
your knife juft notch them acrofs : cake the heads and maft 
them^ boil them in fmall beer or ale, with a little whole peppet 
and onion. Let it boil a quarter of an hour, then ftrain it;) 
thicken it with butter and flour, and a good deal of muftarJ. 
JLa^r the fi/h in the difh, and pour the fauce into a bafon, or 
f^lain melted butter and muftard. 

To fry herrings. 

CLEAN them as above, fry them in butter, have readyt 

£Ood many onions peeled and cut thin. Fry them of a light 

brown with the herrings j lay the herrings in your difli, aM 

7 the onions round, butter and muftard in a cup. You muft A) 

i them with a quick fire. 

To- drefs herring and cabbage. 

BOIL your cabbage tender, then put it into a fauce*p2n, 
.and chop it with a fpoon ; put in a good piece of butter, let it 
ilew, flirring left it fliould burn. Take fome red herrings aoi 
;fplit them open, and toaft them before the fire, till they are through. Lay the cabbage in a difli, and lay the herring 
on it, and fend it to table hot* 

Or pick your herring from the bones, and throw all over your 
^abbage. Have ready a hot iron, and jud hold it over tbc 
; herring to make it hot, and fend i; away quick. 

wade Plain and EaJSf^ tj$ . f:^ 

. • .: .*• '.■'^.. '•"• ' ' "' . f'' ' "■ '•■..■./•.•■ ".■■■•;"■ 

Te make water-fokeyl ' • ■ 

.TAKE fome of the fmalleft plaice or founders you can get». 
va(b them deany cut the fins clofe^ put them into a ftew^pan, • 
put juft water enough to boil them in, a little fait, and a bunch 
of parfley ; when they are enough fend them to table in a foup- 
difh. With the liquor to keep them hot. Have pariley and but« 


• . .'.'•■• **. ■ 


SfCINf gut» and wa(h them very clean in fix or eight waters^ ' 
to wa(h away all the fand : then cut them in pieces, about as 
long as your finger, put juft water enough for fauce, put in a 
fmall onion fluck with cloves, a little bundle of fweet-berbs, a ^ 
blade or two of mace, and fome whole pepper in a thin miiflin- 
rag. Cover it clofe, and let them ftew very foftly. 

X-ook at them now and then, put in a little piece of butter 
rolled in flour, and ^ little chopped parfle}^ When you fihd thejr 
are quite tender and well done, take out the onion, fpice, ana _ 
fweet-herbs. Put in fait enough to fcafon ir. Then dilh them ; 
up with the fauce» . * ' 

^0 ft^iv eels with broth. 

CLEANSE your eels as above, put them into a fauce-pan 
with a blade or two of mace and a cruft of bread. Put juft 
water enough to cover them clofe, and let them flew very 
foftly 5 when they aVe enough, difft them up with the brothj 
,and.have a little plain melted butter in a cup to eat the eels 
with. The broth will be very good, and it -is fit for weakly 
and confumptivc conflitutions. 

To drefs a pile. 

GUT it, deanfe it, and make it vtry dean^ then turn it round 

with the tail in the mouth, lay it in a little difh, cut toafts 

.three-corner- ways, fill the r.iiddle with them, flour it and flick 

pieces of butter all over; then throw a little more flour, and fend ^ 

it to the nven to bake : or it will do better in a tin-oven before 

the fire, then you can baftc it as you will. When it is done lay 

it in your di A), and have ready melted butter, with an anchovy 

dtffblved in it, and a few oyfters or flir imps ; and if there is any ' 

liquor in the diO) it was baked in* add it to the fauce, and put • 

Jh juft what you fancy. Pour your fauce into the dilh. Garnifliv 

' ••-^. ■ " • ii 

4» ■ - ■ .-. 



i| 176 ^he Art pf Ccokerji 

.:,{ - 


V'\ , it with toaft about the fifh, and lemon about the diQi. Ycti 
ihould have a pudding in the belly, mad6 thus : take grated 
bread; two' hard eggs chopped fine, half a nutmeg grated, a lit- 
tle lemon-peel cut fine, and eithe^ the roc or liver, or both, if 
% any, chopped fine ; and if yoti have none, get either the piece of 

i . the liver of a cod, or the roe of any fi(h, mix them all toge- 
ther with a raw egg and a good piece of butter. Roll it up^. 
and put it into the fiih*s belly before you bake it* A haddock 
done this way eats very well. 

i'Si ; ' ' To iroil haddocks^ ivben they are in htgbfeafon. 

' SCALE them, gut and wa(h them clean, don't rip open their 

bellies, but take the guts out with the gills i dry them in a clean 

' cloth very well : if there be any roe or liver, take it out, but put 

. it in again ; flour them well, and have a clear good fire. ' Let 

your gridiron be hot and clean, lay them on, turn them quick 

! if two or three times for fear of flicking;, then let one fide 

be enough, and turn the other fide. When that is done, lay 

them in a di(h, and have plain butter in a cup. 

They eat finely faked a day or two before you drefs them, 
and hung up to dry, or boiled with egg-fa\ice. Newcaftle is 
a famous place for faked haddocks. They come in barrcisi 
1; . and keep a great while. 


' L^i 

1 ,4' 


To hroil cod'founds^ 

YOY mud firft lay them in hot water a few minutes ; talie 
them cut and rub them well with fait, to take off the fkin and . 
black dirt, then they will look white, then put them in waterj 
and give them a boll. Take them out and flour them weUi 
pepper and fait them, and broil them. When they are enough, 
lay them in your difli, and pour melted butter and muftard into 
t' the difli. Broil them whole. 

* * 

' Tofricafy codfotmds. 

|| / CLEAN them very well, as abqve, then cut them into little 

il pretty pieces, boil them tender in milk and water, then thiov 

them into a cullender to drain, pour them into a clean fauce-pan, 
feafon them with a little beaten mace and grated putmeg, anJ a 
very litile fait; pour to them juft cream enough for fauce and i 
good piece of butter rolled in flour, keep (baking your fauce-pan 
round all the time, till it is thick enough 3 then difh it up, and 
..garnifti with lemon. 

To drefsfalmon a la braife. 

maie Pkiti and Ea^. 'tjf 

To irefs falmon eu court^houUUni . v 

AFTER having wafhed and made your falmon very clean* 
ore the fi4e pretty deep, that it may take the feafoning, talc^ 
quarter of an ounce of mace, a quarter of an ounce of cloves^ 
nutmeg, dry them and beat ihem (ine, a quarter of an ounce 
r black pepper beat fine, and an ounce of fait* Lay the falmon 
u napkin, feafon it well with this fpice, cut feme lemon- 
eel fine, and parfley, throw all over, and in the notches put 
bout a pound of frefh butter rolled in flour, roll it up tight in 
he napkin,' and bind it about with packthread. Put it in a 
(h-kettle, juft big enough to hold it, pour in a quart of white ' 
mt^ a quart of vinegar, anH as much water as vfiW jufl boil it. 

Set it over a quick fire, cover it clofe ; when it is enough, « . ^t\ 
.'bich you muft judge by the bignefs of your fdlm6n, fct it over • If 

ftove to ftew till you arc ready. Then have a clean napkin ,■ i^ 

oldcd in thedi(h it is to lay in, turn it out of the napkin it was \ '^. 

tolled in on the other napkin. ' Garnifh the dilh with a good . / * ; j-r^ 
leal of parfley crifped before the fire. ■^. 

For fauce have nothing but plain butter in a cup, or horfe- ii 

adJifli and vinegar. Serve it up for a firft courfe. 4 

Take a fine large piece of falmon, or a large falmon*trauf, |;. 

lake a pudding thus s take a large eel, m'akc it clean, flit it ;•'•. 

icn, take out the bone, and take all the meat clean from the j ". 

mc, chop it fine, with two anchovies, a liiile lemon-peel cut ^^: 

le; a little pepper, and a grated nutmeg with parfley chopped, |(; 

td a very little bit of thyme, a few crumbs of bread, the yollc f l 

an hard egg chopped fine ; roll it up in a piece of butter, and. . jy; 
% it into the belly of the fifli, few it up, lay it in an oval flew- . 
IB, or little kettle that will juft hold it, take half a pound of 
iBi butter, put it into a fauce- pan, when it Is melted (hake in 
p^ful of flour, ftir it till It is a little brown, then p^ur to it 

'^>t of fifli-broih, together, pour it to the fi(h, M'lth . i 

ijttlc of white wine. Seafon it with fait to your palntr, put h 

mace, doves, and whole pepper into a coarfe muflin rag, ' :f 

put to the fifli an onion, and a little bundle of fweet- «. . l^ 

Cover it clofe, and let it ftew very foftly over a flow fire," * ••'it 

iinfomefrcfti muftirooms, or pickled ones cut fmall, an ounce \V 

v ^ N .-. .■.•..:.- -of .■•.•■ /•Ml: 

: ■ ■ ■■ .■■■ V ^'..:^^,■. I 

■I k 




5 i:i 


: ; 

178 , the Jrt of Ccclery^^ 

c( truffles and morels cut fmall ; let them all flew together ;*whf:i 
it is enough, take up your falmon carefully, lay it in your di(hv 
and pour the .fauce all over. Garnifh with fcraped borfe-rsd. 
.' dilhand lemon notched^ fetve it u^ hot. This is a fine dilb 
for a fifilcourfe- 

Salmon in cafesi 
CUT your Wmon into little pieces, AlcH as will lay rolled 
in half-iheets of paper. Seafon it with peper,. fait, and nut- 
ineg; butter the inftJe of the paper well, fold the paper fo as 
. nothing can come out, then lay them on a tin-plate to be bdked, 
^ |j pour a little melted butter over the papers, and then crumbs of 

.'[ . Bread all over them. Do not let' your oven be too hot, for fe?r 

ef burning the paper. A tin oven before the Hre does bed 
When >ou think they arc enough, ferve them up juft as they 
are. There will be fauce enough in the papers. 

j: ^odrefsfiatfijb, 

I .IN drefling all forts of (tat (ifh, take great care in t&e boilin; 

Ij of them \ be fure to have them enough, but do not let them b 

Ij brokei mind to puta good deal of fait in, andhorfe«raddi(hiii 

]; the water, let your fifh be well drained, and mind to cut the fiii 

)i - ' ofF. When you fry them, let them be well drained in a doth, 

^ and floured, and fry them of a fine light brown, either ihoilcr| 

V butter. Jf there be any water in your difh with the boiled lKli,| 

ij take it out with a fpunge. As to your fried filh| a^coarfe doth t 

ij the bed thing tO/drain>it on. 

^^j • ■• ■•■ -. • . . . • . 

I . . '."todrefsfaltifijln 

Ij OLD ling, which is the bcfl fort of fal't-fDh, lay ih water 

:[| , twelve hours, then lay it twelve hours on a boards and thtc 
.*. twelve more in water. When you boil it put it into the waic: 
cold: if it is good, it will take about fifteen minutes boiFinj 

i; foftly. Boil parfnips very tender, fcrape them-, and put t&r. 

i» into a fauce pan, put to them fome milk, flir them till thicl; 

i; then flir in a good piece of butter, and a llttW fait; when Ak: 

I' ' ■ are enough lay ihcm in a plate, the filh by itfclf dry, and buw 

'•; and hard eggs chopped in a bafon. j 

i^ As to watercod, that need only be boiled and -well fIcimmeJ. 

^ Scotch haddocks you mufl lay in water all night* Yuu m] 
• boil cr broil them. If you broil, you mufl fplit them in tff^ 

;»; Ycu-mflV garnifli your difhcs with hard eggs and parfnip«-J 

Waile Plain and Ea^i «79 

;i ■ 

\ % 

: t 

To drefs lampreyu 

THfe bcft of this fort, bf fifli arc takcrt iit the river Severn ; 
and» when they are in feafon, the fifhmongers arid otbers m \ ii: 
London have them from Gloucefter. But if you are where they 
9re to be had frefh, you may drefs them as yoii pleafe« v 


i, ■ 



To fry lampreys. 

BLEED them and fave the blood, then wa(h them in bo^ . 
water to take off the (limey and cut them to pieces. Fry them ia 
a little fre(h butter not quite enough, pour ouv the fat, put ia 
a little white wine, give the pan a (hake round, feafon it with 
whole pepper, nutmeg, fait, fweet-berbs and a bay* leaf, putiA 
a few capers, a good piece of 4>utter rolled up in flour, and the 
blood ; give the pan a fliake round often, and cover themdofe. 
Whenyoutbinkthey are enough take them out, ft rain the fauce» . '\ 
then give them a boil quick, fqueeze in a little lemon and pour : ^ 
over the fi(b. Garnifh with lemon, and drefs them juft what . || 
v/ay you fancy* / " "* 

To pitchcock eeh. i^ 

YOU may fpllt a larpe eel down the back, and joint the | 

bones, cut it in twoor three pieces, melt a little butter, put in ,|> 

a little vinegar and fait, let your eel lay in two or three minutes ; : jl 

Ihen take the pieces up one by one, turn them round with a ;|. 

little fine Ikewer, roll them in crumbs of bread, and broil them 1| : 
of a fine browm Let your fauce be plain butter, with the juice v ;! i 

of lerhom ;\ 

To fry eets. if; 

- Make them very clean, cut them into pieces, feafon them . ^?V 
with pepper and fait, flour them and fry them in butter. Let 
. your fauce be plain butter melted, with the juice of lemon. Be 
fure they be well drained from the fat beforeyou lay them in the - 


TAKE a large eel, fkin 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 fjU, a little parfley and thyme, 
a little lemon-peel, an equal quantity of crumbs of bread, roll 
it in a little piece of butter ; then mix it a^ain with the yo!k of 

Ni . . ' ^ ■,.:■[ 

i V 


;^ 180 The ,Art of Cooker/^ 

en egg, roll it up again, and fill the three pieces of belly with it 
Cut the (kin of the eel, wrap the pieces in, and few up the (kin. 
Broil them well, have butter and an anchovy for fauce, with the 
juice of lemon. 






.. To farce ids wUb white fauce. 

SKIN and clean your eel well, pick o(F all the flcifh clean 
from the bone, which you muft leave whole to the head. Ta!:: 
th« flelh* cut it fmall and beat it in a mortar ; then take half the 
quantity of crumbs of bread, beat it with the fi(h, feafon it with 
: ;i: nutmeg and beaten pepper, an anchovy, a good deal of parfley 

' |; chopped fine, a few truSlts boiled tender in a very little water, 

chop them fine, put them into the mortar with (he liquor and 
a few muflirooms : beat it well together, mix in a little cream, 
then take it out and mix it well together in your hand, lay it 
round the bone in the (hape of the eel, lay it on a buttered pan, 
druJge it well with fine crumbs of bread, and bake it. When 
] 1% is done, lay it-carcfully in your difh, huvc ready half a pintujF 

i; cream, a quarter of a pound of frefh butter, (lir it one way tHI 

it is thick, pour it over your eels, and garhifli'with lemon, t 

To drefs eels with brown fauee. 

'{j SKIN and clean a large eel very well, cut it in pieces, path 

' i into a fauce-pan or ftew-*pnn, put to it a quarter of a pint of wa- 

\j . ter, a bundle of fweet-hcrbs, an onion, fome whole pepper, 1 

{\ blade of mace and a little fait. Cover it clofc, and when it bo^ 

p gins toTtmmer, put in a gill of red'wine, a fpoonful of mufl^ 

I room-pickle, a piece of butter as big as a walnut rollcdin floun 

i| ' cover itclofc, and let it (lew till itis enough, which you will 

!i ^ know by the eel being very tender. Take up your eel, lay it 
in a di(h, flrain your fauce, give it a boil quick, and pour it over 
yo.ur fi(b. You muft make fauce according to the largenefs cf 
your eel, more or lefs. Garni(h with lemon. 


\% G ET a piece of fr efli fturgeon of about eight or ten pou.iA, 

Ij let it lay in water and fait fix or eight hours, with, its fcalfi 

jl * on J then fatten it on the fpit, and bafte it well with butter for 

'f I a quarter of an hour, then with a little flour, then grate a nut- 

1; • mejxill over it, a little mace and pepper beaten fine, and fah 

I i thrown over it, and a few fweet-herbs dried and powdered fine, 

'*! and then crumbs of bread] thenkeepbattingalittle,anddru(]gin| 

' J » ■ . ■"•. ' tun 

^•.- •■••• • • ■■ . • ■. ■-.•■■ .: v. . ■■ i\ 

mait Plain fiftiEMfi.' lU \ 

with crumbsofbread^ and with what falls from ittillltllcnra^ | , 

]a tbem^an timep'repare this faifce : take a pint of water, an - y 

snchovy, a little piece of lemon- peel, an onion, a bundle of |- 

fMreet-herbs, mace, cloves, whole pepper, brick and white, a ,! ^ 1 

little piece of horfe-raddifh ; cover it clofe, let it boil a quarterof | -, 

an hour, thenftratn it, put it into the fauce-pari ajgr^in, pour in |' 

a'pint of white wine, about a dozen oyftcrs and the liquor, two I 

fpopnfuls of catchup, two of walnut*pickle, the inflde of a crab • %f 

bruifcd fine, or lobfter, fhrimps or prawns, agr.od piece of butter *. %; 

rolled ill fiour, a fpoonful of mufliroom pickle, or juice of le« * - k' 

mon. Boil it all together; when your fifh is enough, lay it ' \ , 

ill your di(h, and pour the fauce over it. Garnilh with fried . | 

toafls and lemon. . ' ^• 

•..;.. •• . :,■■■,:; ;; t' 

7*0 roflji a filet or collar of JIurgeon. . 

TAKE a piece of frefli tlurgeon^ fcalc it, gut it, take out the ; 
bones and cut in lengths about I'cven or eight inches ; then pror 

YijJe fome fluimps and oyflers chopped fmall, an equal quantity ; |^; 

ofcrumbs of bread, and a l»rilc lemon peel grated, fo^ne nutmeg, f i , 

a little beaten mace, a little pepper and chopped parfley, a few ' V |^" 

fwcet-hcibSf an anchovy, mix it together. When it is donc> . j| 

butter one fide of your filh, and drew fome of your mi^cture upon g - 

it J then begin to roll it up as dole as poffible, and, when the • ^ 

firft piece ib rolled up, ro!l upon that another, prepared in the |< r 

fame manner, and bind it round with a narrow fillet, leaving as . . ^) 

much of the filh apparent as may bej but you muft mind that- |r* 

M roll muft' not be above four inches and a half thick, or clfc - ' | 

one part will be done before the infuJc is warm j therefore we /. : H.; 

oftenparboil the InfiJe roll before we roll it. When itisejiouoh, . r 

lay it in your di/h, and prepare fauce as above. Garnilh with $ * 

leinon, * . • . f:: 

• • • •' , . ■ ,.■■-' ^* 

^0 boil fturgeon. , ^ _|, 

CLEAN your Uurgeon,-and prepare as much liiquor as will .^ 

juft boil it. To two quarts of water, a pint of vinegar, a fticlc * |>^^ 

of horfe-raddifh, two or three bits of lemon-pcel, fome whole- 'I 

prppcr, a bay leaf, add a fmall handful of fait. Boil your fi(h ; \ % 
in this, and fcrve it with the following fauce:- melt a pound . *; |; 

of butter, diflolve an anchovy in it, put iai a blade or two of '^. 

m^ce, bruife the body of a crab in the butter, a few fhrimps • v|' 

orcraw-fifli» alittlecatchup; alittletemon-juice; giveitaboil, | 

drain your filh well and lay it in your tiilh. Garnilh with fried . .. f" 

cyders, fliced lemon, and fcraped horfe-raddifh; pour your !|; 

N 3 . ' (aucc ?;;. 



ttz Tbi Art of Cooherj^ 

.! fauce Into ^a(t$ or bafpnSf So you may fry it, ragoo {t| ei.T 

I : \^]x. *. - :• -''^ 

1 .:: f0 crimp cpd tbe Dutch way^ 

I TAKE t gallon of pump water, a pound of fair, then boil !( 

Iialf an hour, (kimi it well, cue your cod into (lices, and whei) 

the fait and water ha^ boiled h^lf an' hour, put i)i your ({ices/ 

^wo minutes is enough to boil them. Take them out, lay. 

them on a fievc to drain, then llour them and broil then), ^alce 

what faucc you pleafe. 

^0 crimp fcate. 

IT muft be cut into long flips crofs-ways, about an inch 

broad. Boil water and fait as above, then throw in your fcate. 

■ * Let your water boil quick, and about three minuies will boil 

1% Prain it, and fend it to table hot, with butter ai^d muflart] 

in one cup, and butter and anchovy in the other. 

' Xofrifofey fcafe^ or tbornhack^ white. 

CUT the meat clean from the bone, fins, &c. and make it 
very dean. Cut it into little pieces, about an inch broad and 
two inches long, lay it in your ilpw-pan* To 9 pound of the 
M /* flefh put a quarter of a pint of water, a li(cle beaten m^ce, and 

ij grated putmeg, a little bundle of fweet-herbs, and a little fait; 

i] myer |t| and let it boil three i;ninutes. T^ke put the fwee(« 

)icrb$, pi|t in ai qqarter of a pint of good cream, a piece of but* 
' ter as big as a walnut rolled in flour, a glafs of white wine, keep 
fhaking the pan all the while one way, till it is thick and fqicQ^b} 
. thcp difli }t qpi apd garnifli wUh lempn, 

%offifafiy it Irown. 

T^KE yptir 4I0i as above, flour it and fry it of a fine brown, 

in frefa butter} ^en take it up, Uy it before the fire to k^ep ^ 

. V^rrn, pour th^ fat out Qf the pan, (hake in a little flour, a^nd ! 

. / yfith 4 fppop flir in a piece of buttpr as big a^ an egg ; fiir it : 

. round till \\ is \yeTI mixed in the pan, then pour in a quartet I 

pf a pipt pf water, (lir it round, (bake ii} a very little beaten pep- : 

per, a little beaten mace j put in an onion, and a lu^Ie l)\indUo( ^ 

fweetoherbs,an anchoyy,{hakeit round and let ithoil \ then poor ; 

;n a quarter of a pint of red wine, a fpoonful of catchup, \ \ 

little juice of lemon, ftir it all together, and let it boil, Wb«') 

i " ^_.. .... ^ .... ^,, . . ^ 


wnie Plain and Eafy. . . i8j 

3r IS enough, take oiit the fweet herbs and onion^ and put to the • 
(giOi CO hear. Then difb it -up, and garmfli with lemon. ' 

Tofrkafey foals whiti. 

- SICINt wafliy and cut your fosla very cltfanstcut oflT their beiutH 

«dry them in a doth, then with your knife very carefully cut the 

<fle(h from the bones and -fins -on both fides. Cut the fle(h 

Jbtfg'WayS) and then acrofs, fo that ezch foal will be in eight 

^pieces : take theheads and bones, then put'thein into ^ fauce pan 

with a pint of water, abunJleof fwect^hcibs, an onton^ a little ' 

whole pepper, t^'o or riuee blades of mace, a Utile fait, a very 

little piece of lemon*peel, and a little crutt of bread. Cover it 

clofe, let it boil till half is waded, then drain it through a fine 

Heve, put it into a dew-pan, put in the foals and half a pint of 

ivhite wine, a little parfley chopped fine, a few mudirooms cut 

fmall, a. piece of butter as big as an hen*s.egg rolled in flour« 

grate in a little nutmeg, fet altogether on the fire, but keep 

Ihakifig .the p^n all the while till the fidi is enough. Then di(h 

it uj), anji garnifh with leoioo. . ' / ■ 

ffo fficafey foals IroTn. 

CLEANSE and cut your foals, boil the water as in the fore* 
igoing receipt, dour your fid), and fry ih'em in fredi butter of 
a fine light brown. Take the fled) of a fmall foal, b *at it in . 
4 mortar, with a piece of bread as big .is an hcn*s et*g foaked in 
cream, the yolks of two hard eggs, and a little melted butter, a 
Jittle bit of thyme, a little parllcy, an anchovy, feafon it with 
nutmegs mix all together with the yolk of a raw.rgg and with 
A little flour, roll it up into little balls and fry thc:n« but not 
too much. Then lay your fifli and balls before the Cre, pour 
out all the fat of the pan, pour iii the liquor which is boiled \ 
with the fpice and herbs, (lir it round in the pan, then put in 
hilf a pint of red wine, a few truflle^ and morels, a few mudi* 
looms, a fpoonful of catchup, and the juice of half a fmall le* . 
■cpon. Stir it all together and let it boil, th;:n ftir'in a .piece. of ... | 
butler rolled in flour; dir it round, when your fauce is of* a fine |'; 

^hickncfs, put in your fifi) and balls, and when it is hot did) it |j 

•up, put in the balls, and pour youv fauce over it, Garnidi with p 

kmon. In the fame manner drefs a fmall turbot, or any flat ( 

\A ■ . ■ ■•; ■ ••■ ^ ;. •■ ■• ■ ■■■■■ 

1,1 1C4 \tbeArtofCookeryt 






*ro hail feats. 


I TAKE a pair of roals» make them dean, lay them in vlneg^ir^ 

^ yj ' fait and water, two hours; then dry them in a cloth j put them 

i into a (lew-pan, put to them a pint of white wine, a bundle-of 

1 fwcet- herbs, an onion (luck with fix cloves, fome whole peppor^ 

1;| and a little fait ; cover them, and let them boiU When they arg 

'I . enough, take them up, lay them in your dilh, ftrain.the liquori 

'^ and thicken it.up with butter and flour. Pour the fauce^oyer, 

and garnifli with fcrspcd horfc-raddtfli and lemon. In this man<^ 
ner drefs a little turbot. It is a genteel difli for fupper. You 
may add prawns or flirimps, or mufcles to the fauce. . 

To make a collar of f/b in ragoo^ to look like a hreajl cj 

veal collared. 

TAKE a large eel, (l:in it» wafli it clean, and parboil it, piclc 

oflF the fle(h, and beat it in a mortar ; fcafon it with beaten inace^ 

nutmeg, pepper, fait, a fev/ fwect-herbs, parfley, and a liafc 

: j* ' lemon-pec) chopped fmall ; beat all well together with an cqu^j 

quantity of crumbs of bre;iJ ; mix it well together* then take a 

' turbot, foals, fcate, or thornback, or any flat flfa that vi*i]| jroll 

cleverly. Lay the flat flOi on the drcflcr, take away all the bones 

c .1! and fins, and cover your flfli with the far^e^ then roll it up as 

:!'' ^^s'^^ ^^ y^^^ ^^"> ^^^ ^p^*'^ ^'^^ ^'^ ^^ y^^^ ^^^ ^^^^ ^^^^^ ^'^c 

.1 H . collar with it nicely, fo that it may be flat top and bottom, to 

:» fland well in thedifli; then butter an earthen difli, and fet it in 

U .upright J flour it all over, and ftivk a piece of butter on the top 

:• J}j - , • and round the edges, foihat it may rundown on the fifli 5 and 

I ]| ; let it be well baked, but take great care it is not broke, Ld 

. ;l|j there be a quarter of a pint of water in the difli. 

': I - In the mean time take the water the eel was boiled in, and all 

• jj! the bones cf the fifh. Set them on to boil, fcafon them wit^ 

; Vp mace, cloves, black and white pepper, fvveet-hcrbs, an onion. 

\ il Cover it clofe, and let ic boil till ihe.c is about a quarter of i 

i| pint; then drain it, ad J to it a fevy trufHes and morels, a few! 

mu(hrv>onis, tv/ofpooiifuh of catchup, a gill of red wine, a 

piece of butter as big as a large walnut rolled in flour, Stirlall 

together, fcafon wiih fult to Jour p.ikte, fave fome of the farce 

you make of the efland mix with the yclh of an egg, and roll 

them up In litilc balls with flour, and fry them of a light brown. 

When your fifh is enough, lay it in your difli, (kirn all thei^Jr 

I t)fF the pan, and pour the gravy to your faucc« Let it all boil 

2 . together 

made Plain and Ea^i iZ^ 

together tni It 18 tVick j then pour it over the roll, and put in 
y^yr balls, Garnilh with Icmon^ 7 

Thisclocsbcft in a tin oven before the fire, becaure then you - 
ckn baftc it as you plcafe* This is a fine bottom difli, . . ^^ 

!' . ^0 lulter crabs or Uhjlers^ ■ .. .; , ,. 

* TAKE two crabs, or lobftcrs, being boiled, and cold, take" 
jlFthc meat out of the fliclls and bodies, mince it fmalj, and 
put it all together into a faucc-pan ; add to it a glafs of white- 
wine, two fpoonfuU of vinegar, a nutmeg grated, then let if 
boil up till it is thorough hot. Then have ready half a pound 
of frcfli butter, melted with an anchovy,* and the yolks of two 
eggs beat up and mixed with ihe butter j then mix crabs and 
butter ail together, (baking the fauce-pan conftantly round till/. 
it is quite hot. Then have ready the great fhell, cither of a 
ciab, or lobfteri lay it in the middle of your di(h, pour feme 
mtothelhell, and the reft in little faucers round the (hell, 
fticking three-comer toafls between the faucers, and* round the 
liell. This is a fine fidc-di(hat a fccond courfe. 

'^ ■■ ■ ■ ■. ^ I ■ . ■ ■'■•■,':- 

^0 hitter lohfters another wa'j. ; '* 

PARBOIL your lobftcrs, then break the (hells, pick out^ill* . 
the meat, cut it fmall, take the meat out of the body, mix it 
fine with a fpoon in a little white wine : for example, a fmall 
lobfter, one fpoonful of wine, pat it into a faucc-pan witTi the' 
m?at of the lobfter, four fpoonfuls of white wine, a blade of 
mare, a little beaten pepper and fait. Let it ftew altogether* 
a few minutes, then ttir in a piece of butter, (hake your fauce« 
pan round till your butter is melted, put in a fpoonful of vine*' 
^?r, and ftiew in as many crumbs of bread as will niake it 
thick enough. When it is hot, pour it into your plate, and gar-^^ 
nfthwiih the chine of a lobfter cut in four, peppered; faked,- 
find broiled. This makes a pretty plate, or a fine "difh, with 
tvfo or three lobfteu. You may add one tea- fpoonful of. fine 
(ugar to your fauce« . 

j.; To roajl Iclfters. 

BOIL your lobftcrs, then lay them before the fire, and bafte 
them with butter, till they have a fine froth. Di(h them up with • 
iflain melted butter in a cup. This is as good a way to the full 
it roaftinu them, and not half the trouble. 

; W^ ^ Art vf Caciery, 

f Tp make a fine ii/h of lohjltrs. 

I ' TAKE three lobftcrf, boil the largeft as above, and frotb it* 

\/ before the fire. Take the other two boiled, and butter them as * 

I 1 in the foregoing receipt. Take the two body-ihells, heat thciiv ^ 
I hot, and fill them with the buttered meat. Lay the large iob* ' 

; fier in the middle, and the two (hells on each fide \ and the two 

great claws of the middle lobflcr at each end; and the four 
pieces of chines of the two lobfters broiled, and laid on each 
cnd« This, if nicely done, makes a pretty difli. 

Xodrefs a crah. * : 

HAVING taken out the meat, and deanfcd it from the (kin^ 
put it into a fiew-pan, with half a pint of white wine, a little 
nutmeg, pepper, and fait over a flow fire, l^hrow in a few 
crumbs of bread, beat up one yolk of an egg with one fpoonful 
of vinegar, throw it in, then (hake the fauce-pau round aliH- 
j»ite» and ferve it up on a plate. 

^0 Jiew prawns^ J!mmp St er craw-fijb. 
PICK out the tailis, lay them by, about two quarts, take the 
bodies, give them a bruife, and put them into a pint of white 
wine, with a blade of mace« Let them ftew a quarter of an 
hour, ftir them together, and firain them ^ then wa(h but the 
iauce-pan, put tp it the ftrained «liqaor and tails : grate a finatl 
rutmegin* add a little fait, and a quarter of a pound of butt<^ 
rolled in flour: (bake it all to{;ether, cut a pretty thiir touft 
round a quarter of a peck-loaf, toall it brown on both fides, cut 
into fix pieces, lay it dole together in the bottom of your <Ji(h« 
and pour your fi(h and fauce over it. Send it to table hot. If 
it be cra}V»fi[h, or prawns^ garnifh your di(h with fomc of the 
biggefl claws laid thick round. Water will do in the room of 
U'inCy only add a fpoonful of vinegar* ^ 

Remake Jallcps of cyjlers. 

PUT youroytters into fcbllop fliells for that purpofe, fct then 
Oii your gridiron over a good clear fire^lec them flew till yon 
think your oyfters are enough, then have ready (pmc crumbs 
of bread rubbed ittai clean nup»Jn, fill your niclls, and fct them 
before a good fire, and bafte :hem well with buticr. Let them 
Jbeof afine brown, keeping them turning, to be brown all oyer 
pdike ; but a tin ovenidoes (hem bed beioie the fire. They at 
;c • mucl) 

Another way to Jicw m^f^Us. * ' / 

CLEAN and ftcw your murcl«s as in the foregoing receipt, 
only to a quart of mufcles put in a pint of liquor and a quarcer 
of a pound of butter rolled in a very little flour. When they are 
enough, have fome crumbs of bread ready, and cover the hot* 
toiu of your difli thicks grate half a nutmeg over them, and 
pour the mufcles and fauce all over the crumbs, and fen(l them 
tptable. . 


To Jlew coIhpSf 

:-:B01L them very well in fait and water, take them out and 
((cw them in a little of the liquor, a little white wine, a little 
frinegar^ two or three blj^dcs of mjcc, t^vo or ibr^o cloves, > 

nidh Plain and Ea^. itj i |: 

iQoeli the beft done this way, though moft people ftew the oyfters : . V \ 
(rftin a fauce^pan, with a blade of mace, thickened with a 1: 

pfece of butter, and fill the (hells, and then cover them with || , 

the fine t?fte of the former, • , U, 

■ . * •'.■«■■ 


WASH them Very clean from the fand In two orthree waters^ / ! 

But then) into a ftew-pan, cov^rr them clofe, and let them flew 
tiU all the (hells are opened ; then take them out one by one, 
pick them out of the (hells, and look under the tongu^ to fee if .; • ili 
there be a crab ; if there is, you mpft throw away the mufcle | 
fome will only pick out the crab, and eat the mufcle; Wheq yo4 . ' 
have picked them all clean, put th^m into a fauce pan ; to a quar( 
of mufcles put half a pint of the li^tipr ilrained through a deve,. 
put in a blade or two of mace, a pieceof butter as big as a larg^. ' 
yiralnut rolled Ii> flour ; let them flew, toaft fome bread browii, 
aud lay them round the difl|, cat three-cornpr WAys i pour ii| I } 

the mufcles, ai)d fend ^hem to table hot, -, [3f 

<• ••.■ 


/f third way to dtefs muftJes. 

STEW them as al3ove, and lay them in your di(h j drew 
your crumbs of bread thick all over them, then fct them befur; 
a^ood flre, turning the di(h ipund and round, that they may be ; VI < 
brown all aljke. Keep bailing ihcm with butter, that the crumbit 
roay be crifp, and it will m<ike 4 pretty fide*diihY Yoi| may da 
jCoc)c!es the famp way« . 

i: piece of butter rolled in flour, andthe julc^ of a Seville oranMi 

)i ptcw them well and difh thcmup. , '. . . .. 



f! ,. To razoo eylters. ... , . i • 

,| TAKE a quart of the largcft oyftcrs you can gct,.open them, 

I . lave the liquor, and drain it through a fine fieve j wa(b your 

1| oy Iters in warm water ; -make a batter thus : Take two yolks of 

!! • ^Eg*» ^^^^ ^^^^ ^^"> Z^^^^ in half a nutmeg, cutalitcloje* 

;i mon-pecl fmall, a good deal of jparflcy, a fpbonful of the juice ^ 

/•j^ * of fpinach, two fpoonfuls of cream or milk, beat it up with i 

;;*• ilour to a thick batter, have ready fome butter in a ftcw pin, \ 

\\i " dip your oyfters one by one into the batter, and have readr ^ 

; -^ crumbs of bread, then roll them in it, and fry them quick and ' 

;f brown i fomc with the crumbs of bread, and fomcvviihjut. Take I 

Ithem out of the pan^.and fet them before the fire, then have : 
leady a quart of chefnuts fliellcd and (kir.ned, fry them in thd [ 
■ ! \ . butter I when they are enough take them up, pour the fat out of : 
;r • the pan, (bake a little ibur all over the pan, and rub a piece pf .; 
jt! butter as big as a hen's egg all over the pan wich your fpoon; 

! ;j ' till it is melted and thick ; then put in the oyfter-liquor, three 

or four blades of mace, (lir it round, put in a few piUacho nuti 


;.i ; * fliclledi let them boil, then put in the chefnuts, and half a pint 

:^: pf white wine, have ready the yolks of two eggs beat up with 

Mi four fpoonfuls of cream j ftir all welt together, when it is thick 

\% and fine, lay the oyfters in the difli| and pour the ragoo over 

them* Garnifh with chefnuts Hind lemon. . || 

You may ragoo mufcles the fafme way. You may leave out j 
the piftacho nuts, if you don't like them } but they give the fauc^ 

^^' • . z fine flavour. 

Ux ~ To ragoo endive. 

A TAKE fome fine white endive, three heads, lay them in fait 

''^ and water two or three hours, take a hundred of afparagus, cut f 
5 . off the green heads, chop the reft al far as is tender fmal!, lay'; 

-H it in fait and water, take a bunch of celery, waOi it and fcrape i 

;i; it clean, cut it in pieces about three inches long, put it intpaiJ! 

t;^ faucc-pan« with a pint of water, three or four blades of macei i 

it< fome whole pepper tiecl in a rag, let it ftcw till it is quite ten- ; 

' !;| der J then put in t'he afparagus, (hake the fauce-pan, let it fini* I 

I \' roer till the grafs is enough. Take the endive Out of the waici\ j 
j i| . , , drain it, leave one large head whole, the other leaf by leaf, pu«iai 

i). if into a ftew-pan, put to it a pint of white wine i cover the - 
f j1 • ps^n dofe, let it boil till the endive is juft enough j then putina 
|y quarter 

111 4^afiJ^^^ 




" ^'^^ 'Plain and r.r -K'-. I 

bytterj then put in ,k.T ' "'^'^ '* »nd fry it Kr. ? '°°»e 
iHtle faJf, grate a I ». '*"'"' *»ke i„ a jf 'u ''"''^" "» 'hat 

"ttcr into a /auce.D,n ^u"'' *" '"^hoL. fi"ft "'^'"ur-pic. 5 ; 

•nfuls of white wfn! * ''"'* """"'^g "raS i ■'" ^'^''^ | 

y <Jde^i/h.^ So jfkcwV°"'" "'^ '■="^« over hei'^'r'!^'- 
.oncra. *» ^"^'''^•^c you ,na, d,er, rooVo/fi'^V^J 



it. ■ 


I ' 1^0 * f hi Art efCiokif/i . 

J v 





f|i \ (Sbardoons fried and hutterei. . 

II YOU muft cut them about ten inches, anil firing tKerrJ( 

: '^1 then tic them in bundles like afparagus, or cut them in fmall 

;^| dice ; boil them like peas'^ tofs them up with pepper, falti and 

CI melted butter, .•' 

.a. -^ • . . . , - .... -'-.. ,M 

x- . ChardooKS h la framage. 

4 AFTER they are flringcd, cut them an Inch lohg, flew them 

-i| in a little red wine till they are tender ; feafon with pepper and 

. t- ' fait) and thicken it with a piece of butter rolled in flour; then 

J;! ' poiir them into your difh, fqueeze the juice of orange over it^ 

|j then fcrape ChcQiire chcefe all over them, thien brown ic wiih 

'l! a cheefe-iron, and ferve it up quick and hot* 

• ?j ^0 make a Scotch rabbit. 

TOAST a piece of bread very nicely on both fides, butter it| 
cut a (lice of cheefe about as big as the bread, toaft it on both 
fides, and lay it on the bread. 

To make a pyelcbraihit. 

TOAST the bread on both fides, then toafl the cheefe on 
one fide, lay it on the toaft, and with a hot iron brown the 
other fide« You may rub it over with muftard. 

To make an Englijh rabbit. 

TOAST a flice ef bread brown on both fides, theft lay it In 
a plate before the fire, pour a glafs of red wine over it, apd 
let it foak. the wine up; then cut fome cheefe very thin, and hy 
it very thick over the bread, and put It in a tin oven before the 
- j . fire, and it will be toafted and browned prefencly. Serve it ajb^*ay 


Or doit thus: 
TOAST the bread and foak it in the wine, fet it before tU 
fire, cut your cheefe in very thin flices, rub butter over the bot- 
tom of a plate, lay the cheefe on, pour in two or three fpoon* 
fu!s of white wine, cover it with another plate, fet it over i 
cbafling-difh of hot coals for two or three minutes, then flir ic 
till it is done and well mixed*. You may flir in a little mu- 
ftard ; when it is enough lay* it on the bread, juft brown iK 
with a hot fhovcl. Serve it away hot. 

made Plain and Eafy. 19 1 

^ Sorrel with e^si * - v 
j FIRST your forrcl muft be quite bolted and welt flnitned^ 
iji^ poach three eggs foft, and three hard, butter your forrel well, 
fry fomc thrie-corner toafts brown, lay the forrel in the di(b, lay 
the (of c eggs on it, and the hard between ; ftick the toaft in and 
about it. Garniih with quartered orange* 

• A fricafey of articboke-hottoms. 

f TAKE them either dried or pickled; if dried, you muftlay 

ihem in warm water for three or four hours, (hifting the wac^ 

two or three times i then have ready a little cream, and a piece 

of (rc(h butter, ftirred together one way over the fire till it it 

oielied, then put in the artichokes, and when they are hot difh^ 

them up. If 

To fry artiebohs* 

FIRST blanch them in watery then flour them, fry them iiT 

fre{h butter, lay them in your di(h and pour melted butter over ' vi 

them.- Or you may put a little red wine into the buttefi and if 

feafon with nutmeg, pepper and fatt» • .-f 

Tc make buttered loaves. 

BEAT up the yolks of twelve eggs, with half the whites, atrd 
a quarter of a pint of yeafl, drain them into a di(h, feafon with 
falc and beaten ginger, then make it into a high pafte with 
flour, Uy it in a warm cloth for a quarter of an .rour ; then 
make it up into little loaves, and bike them or boil them with 
butter, and put in a glafs of white wine. Sweeten well with 


A wbite fricafey of miiJhrGoms. 
TAKE a quart of frefli muftirooms, make them clean, put 
them* into a fauce*pan with three fpoonfuls of water and three - 
of milk, and a very little fait, fet them on a quick fire and let * 
ih'em boil up three times ; then take them off, grate in a little ; l^t 

nutmeg, put in a little beaten mace, half a pint of thick cream» k ' 

•a piece of butter rolled well in flour, put jit all together into the {p 

fauce- pan, and mufhrooms all together, ibake the fauce-pan well * . I ' 
all the time. When it is fine and thick, di(h them up ; be care- % i 

ful they do not curdle. . You may ftir the fauce-pan carefully i^' 

with a fpoon all the time. ; iV 




' * 

192 . ^i Jirt of Qiokery^ 

fugar^ lay the loaves in the difli, pour the faucs over them, and 
throw fugar over the difli. 

*: '[ :; Bfoekely and eggs. 

• BOIL your brockely tender, faving a large bunch for the mij. 
t* '■ ^e» and fix or eight little thick fprigs to ftick round. Take a |: 

[j toad half an inch thick, toaft it brown, as big as you would ' 

':'i .• have it for your dilh or butter-plate, butter fomc eggs thus,: ! 

:t> take fix eggs, more or Icfs as you have occafion, beat them well^ [ 

ij . put them into a fauce^pan with a good piece of butter, a little 
i- fait, keep beating them with a fpoon till they are thick enough; 

^ then pour them on the toaft: fet the biggcft bunch of brockely ; 
]] in the middle, and the other little pieces round and about, and '' 

Ij garnilh the difli round with little fprigs of brockely. This 1$ . 

ir a pretty fide-dilh, or a corner-plate. 

Afparagus and eggs. 

TOA5T a toaft as big as you have occafion for, butter 
it, and lay it in your difli ; butter fome eggs as above, and lay 
over It. In the mean time boil fomc grafs tender, cut it final!, 
'and lay ft over the eggs. This makes a pretty lidc-difU for a. 
fecond coiirfe, or a coi^ner plate. 

-jl • wine. 

Brcckclj infjUad. 

BROCKELY is a pretty difti, by way of fallad in the middle 
of a table. Boil it like afparagus, (in the beginning of the book 
you account how to clean it) lay it in your difli, beat 
up with oil and vinegar, and a little fait.' Garnifh vvith ftertion* 

Or boil if, and have plain butter In a cup. Or firce French 
rolls with it, and buttered eggs together, for change. Or farce 
your rolls with mufclcs, done the fame way as oyfters» only nd, 

•eij i^o make pot aloe cakes. * 

. i; TAKE potatoes, boil them, peel them, beat ihem in a mor^* 

\\- tar, mjx them with the yolks of eggs, a little fack, fugar, a little \ 

:'i beaten mace, a little nutmeg, a little cream or melted butter. - 

/\ work it up into a pafte; then make it into cakes, or juft whn \ 

; j fhapes youpleafe with moulds, fry them brown in freth butterj | 

j Jay them iri plates or diIheS| melc butter with fack and fugaVi ! 

i^ • and pour over them. ^ . ' 

ii; . . . / Apuddini 

To fry potatoes. 



ffiade Plain and Eafy. . • '193 

A pudding made thm. 

'. MIX It as before^ make it up in the fliape of a pudJiog« and > 
lake it; pour butter, fack and fugar over it* 

\ JV make potatoes lileia collar of veai or mutton. 

'&1AKE the ingredients as before; make it up in the (bape 
of a collar of veal, and with fome of it make round balls* 
Bake it v^ith the balls, fee the collar in the middle, lay the 
balls round, let your fauce be half a pint of red wine, lugar 
enough to fweeten it, the yolks of tv/o eggs, beat up a little ^ , 

itttihcg, ftir all thefe together for fear of curdling; v/hcn it is • J; 

thick enough, pour it over the collar. This is a pretty di(h for ^, : ^ 
afirflor fccond courfe. 

To broil potatoes. . \[ 


FIRST boil tkcm; peel thcih, cut them In two, broil them \ . ^ 
till they are brown oh both fides ; then lay them in the plate or ' 

difli, and pour melted butter over them* 



CUT them into thin flices, as big as a crown piece, fry \ ; i? 

Ibem brown, lay them in the plate or di(h, pour melted ' - . } 

butter; and. fack imd fugar over them* Thefe are a pretty } 

corner-plate* , S: 


Majbfd potatoes. ■: . - !^^ 


BOIL your potatoes, peel them, and put them Into a fauce* ^ 
pin, ma(h them well ; to two pounds of potatoes put a pint of 
millc, a little fait, ftir them well together, take care they don't ' 
iticic to the bottom, then take a quarter of a pound of buttery * 
ftir it in, and ferve if up. 'J 

To grill Jbrimpsi \ 

i SEASON them with fait and pepper, (hred paFflcy, butter^ ». 

m fcollop-fliells well; add fome grated bread, and let them * I? 

:*w for half an hour. Brown them with a hot Iron, and fcrvc fr 
them up. 

O Buttmd i^ 









v! •■.... "^ " 

154 Tbi Art of Cookery^ 


Buttered Jbrimps. 

.J ■ \ STEW two quarts df fhrimps in a pint of vAiite wine, wlA 

:^l nutmegs beat up eisht eggs, with a little white wine and halfa j 

ii pound of butter, making the fauce-pan one way all the time! 

if over the lire till the/ are thick enough, lay toaftcdfippctj' 

'^ . round a diOi, and pour thetn over it, fo ferve them up. ^ 

^0 drefs fpinacb. 

PICK and wafli your fpinach well, put it into a rauce-pan^ 
. I with a little fait. Cover it clofe^ and lee it fiew till it is juftuo': 

\\ derj then throw it into a fieve, drain all the liquor out, anj' 

1 1 chop it fmall, as much as the quantity of a French roll, adi 

1^^ half a pint of cream to it, feafon with fait, pepper, and gratd 

nutmeg, put in x quarter of a pound of butter, and fet it a ftcv! 

ing over the fire a quarter of an hour, itirring it often. Cmr 

French roll into long pieces, about as thick as your finger, ft;; 

them, poach fix eggs, lay them round on the fpinuch, Uickili 
\ pieces of roll in and about the e;*gs. Serve it up either fon 
y a /upper, or a fidc-difh at a fecond courfe. 

Stewed fpinacb and eggs. 

PICK and wafli your fpinach very clean, put it into a fauo* 
> pan, wiih a little fait ; cover itclofc, (hake the pan often* whe 

it is juft tender, and whilft itiis green, throw it into a fieveti 
drain, lay it into your difti. In the mean time have a ftew-pr 
of water boiling, break as many eggs into cups as you wai^ 
poach* When the water boils put in the eggs, have an cj: 
flice ready to take them out with, lay them on the fpinach, I* 
I * garnilh the difh with orange cut into quarters, with melted U 

tef iii a cup« 

^0 boil fpinacb^ wben you bave not room on the fn 


HAVE a tin-box, or any other thing that (huts v^ry S 
put in your fpiiiach, cover it foclofe as no water can get in,^ 

fiut it into water, or a pot of liquor, or any thing you are boilit 
t will take about an hour, if the pot or coppet boils» • In^ 
fame manner you may boil peas wichout water.. 

made TJain and Ea^. 195 

Jfparagus forced in French rolls. 

T^o mo.Jb parfnips. 

• BOIL them tender, fcrspc ihcm clc.^n, then fcrape all. the 
foft into a fauce-pan« ptit ns much milk or cream as will fte\7 
them. Keep them ftirring, an J when quite thick| flir in a good 
p*ecc of butter, and fend them to table* . . 

TAKE three French rolls, take out all the crumb, by firft* |i 

cutting a piece of the top-cruft ofF; but be careful that the ^, 

cruft hts again the fame place. Fry the rolls brown in frefh • f; 

abutter; then take a pint of cream, the yolks of Ax eggs beat 4; 

fine, a little fait and nutmeg, ftir them well together over a V R 

flow fire till it begins to be thick. Have ready a hundred of ^ . <^ 

fmall grafs boiled, then fave tops enough to ftick the rolls with, b 

the reft cut fmall and put into the cream, 611 the loaves witti i: 

them. Bcforr you fry the rolls, make holes thick in the lop- \ 

cruft, and Hick the grafs. in \ then lay on the piece of cruft^ ' |: 

and flick the grafs in, that it may look as if it wcie growing* .' t* 

It makes a pretty fide-dilh at a fccond courfe. % 

^0 make oyfter loaves. \ 

FRY the French rolls as above, take half a pint of oyfters, 
flew them in their own liquor, then take out the oyfters with a 

fork, flrain the liquor to them, put them into a fauce-pan again« \\ 

with a glafs of white wine, a little beaten mace, a little grated |( 

niitmeg, a quarter of a pound of butter rolled in flour; fhake ' I 

them well together, then put them into the rolls 5 and ihefe ji 

make a pretty fide-difh for a firft courfe. You may rub in the U, 

crumbs of two rolls, and tofs up with the oyfters. i^- 

To Jlrjf parjhtps. ' • i| 

BOIL them tender, fcrape them from the duft, cut them into \\. 

flices, put them into a fauce-pan, with cream enough ; for fauoe, I ij 
a piece of. butter rolled in flour^ a little fait, and fliake thefauce* . ; V.- 
pan often. When the cream boils, pour them into a plate for a , / r 

corner-difh, or a fide diih at (upper. ' H^ 

» * • ■. 


To Jlrj) cucHsTihers. 

PARE twelve cucumbers, and flice them as thick as a half- ; \ 

crown, lay them in a coarfe cloth to drain, and u;hcn xy,ty are ' ? 

dry, flour them and fry them hrown in fre(h butter^ then take V * 

O 2 them r i 


19^.- ^e Art ef Cookeryi 

them oiit with an •gg^flice, lay them in a plate before the fire^ 

and have ready one cucumber whole, cut a long piece out of the 
:' ildeV and fcoop out all the pulp; have ready fried onions peeled 

and fliced, iand fried brown with the diced cucumber. Fill the 

I whole cucumber with the fried onion, fcafon with pepper and 

" fait ; put on the piece you cut out, and tie it round with a pack'«' 

. thread* Fry it brown, firft flouring it, then take it out of the 

. pan and keep it hot; keep the pan on the fire, and with one 

hand put in a little flour, while with the other you ftir it. VVhcr. 

. it is thick put in two or three fpoonfulsof water, and half a pint 

*• of white or red winc,>two fpoonfuls of catchup, ftir it together, 

. put in three blades of mace, four cloves, half a nutmeg, a Hide 

. pepper and fair, all beat fine together ; flir it into the fiiuce*pan, 

then throw in your cucumbers, (livc them a tofs or two, thct) 

lay the whole cucumbers in the middle, the reft round, pour the 
«Hauce all over, untie the cucumbers before you lay it into thediih* 

GarniQi the difh with fried onions, and fend it to table hot* 
' This is a pretty fide-difh at a firft courfe. 

^0 ragoo French leans. 

TAKE'a quarter of a peck of French beans, firing thr m> 
do not fplit them, cut them in three acrofs, lay them in fait and 
water^ then take them out and dry them in a coarfe doth, fry 
them brown, then pour out all the fat, put in a quarter of a 
pint of hot water, ftir it into the pan by degrees, let it boil» 
then take a quarter of a pound of frefli butter rolled in a very little 
. flour, two fpoonfuls of catchup,, one fpoonful of muihroom- 
pickle, and four of white wine, an onion ftuck with fix cloves, 
\ two or three blades of mace beat, half a nutmeg grated, a little 

1 • . pepper and faltj ftir it all together for a few minutes, then throw 
I ^ in the beans; ihake the pan for a minute or two, take out the 
'" onion, and pour them into your difh. This is a pretty fide- 

difh, and you may garnifh with what you fancy, either pickled 
French beans, mufhrooms, or famphire, or any thing elfc* 

Aragoo of beam^ with a force. 

RAGOO them as above, talce two large carrots, fcrapc and 

boil them tender, then mafti them in a pan, feafon with pepper 

and fait, mix them with a little piece of butter and the yolks of 

.two raw eggs. Make it into what fliapeyou pleafe, and baking 

' it a quarter of an hour in a quick oven will do, but a tin oven 

' h the beft ; lay it in the middle of the dilh, and the ragoo 

round. Serve it up hot for a flrft courfe, 
-• Or 

• \ made Plain mi EaJ^m ; W. 

Or this WiTf^ beans ragoo^d with caihage. . 1; 

TAKE a nice little cabbage^ about as big as a pint ba(bn| | ' 

vhen the outftde leaves, top, and ftalk's are cut off, half boil it, i 

out a hole in the mttidle pretty big^ take what you ctrt but and ^ > \ 

chop it very fine, with a few of tJ)C beans boiled, a carrot boiled ; | 

and mafhed, and a turnip boiled; maCi all togcthcfr, put them. I 

into^ fauce-pan, feafon thtm wii:* pepper, fait, and nutmegs >- i . 

a i»ood pi'iwC of butter, flew them a few minutes over the fire, |^ 
Sirring A\^ pan often. In the mean time put the cabbage into, * I- 

a fauce-par. but take great care it does not fall to pieces; put^ i> 

to it four ipo . ufuls of v/ater, two of wine, and one of catchup ; [i- 

have a fpoonfal of mufliroom-pickle, a piece of butter roiled in ^ 

a little flour, a very little pepper, cover it clofe, andlct it fiew ^ il 

foftly till it is tender j then take it up carefully and lay it in the p 

middle of the difli, pour your maflied roots in the middle to fill . ^^. ■.^. 

it up high, and your ragoo round it. You mjy add the liquor '^J 

the cabbage was ftcwed in, and fend it to taMe hot. This will H \ 
do for a top,' bottom, middle, or fiJerdifh. When beans arc not • ij . 

ti> be had, you may cut carrots and turnips into little flices, ; d 

and fry them ; the carrots in little round flices, the turnips in \ r 

pieces about two inches long, and as thick as une*s finger, and ^ V 

tofs them up in the ragoo. ' \ - !;| 

Beans ragoo^d with parfnips.' * | 

TAKE two large parfnips, fcrape th*rm clean, and boll thein : j?- i 

in water* When tender, take them up, fcrape all the foft into a \\ , 

fauce pat), add to them four fpoonfuls of« a piece of but* I- • 

ter as big as an hen's egg, chop them In the fauce-pan well ; %^ 

and when they are quite quick, heap them up in the middle of T 

jhe difti, and the ragoo round. ' f 

Beaiis ragoo* d ivttb potato fs. 


BOIL two pounds of potatoes foft, then peel them, put them ' * f^ < 

into a fauce-pan, put to them half a pint of milk, (lir them * if ] 

about, and a little fait ; then flir in a quarter of a pound of but- f- 

ter, keep ftirring all the time till it is fo thick that you can't ftir •{ 

the fpoon in it hardly for ftiffnefs, then put it into a halfpenny *. ; 

Welch di(h, firft buttering the di(h. Heap them as high a$ ;>; 

they Will lie, flour them, pour a little melted butter over it, and * > 

then a few crumbs of bread. Set it into a tin oven before the V 

fiu} and when brown, lay It in the middle of the diih, (take ' vj 

3 gr«t 





rl 198 f be Jrt of Cookery^ 

r .'I |reat care you don*t mafh it) pour your ragoo round it, and 
; ; jg lend it to tablc'hot, 

fto ragoo celery. ^ 

. WASH and make a bunch of celery very clean, cut it in 
]\ . pieces, about two inches long, put it into a (tew pin with juft 
;S as much water as will cover it, tie three or four blades of macs, 

::\ two 9r three cloves, about twenty corns of whole pepper in a * 

muflin rag loofe, put it into the ftew-pan, a little onion, a little 
bundle of fweet^berbs; cover it clofe, and let it (lew foftly till' 
j! tender; then take out the fpice, onion and fweet-herbs, put in' 

I half an ounce of truffles and morels, two fpoonfuls of catchup, a 

I eill of red wine, a piece of butter as big as an egg rolled in floury' 

\ ux farthing French rolls, feafon with fait to your pabte, flir ic all . 

together^ cover ic clofe, and let it ftew till the fauce is thick and 
good* Take care that the rail do not break, fhake your pan 
^ often; when it is enough, difh it up, and garni{h with lemon. 
The yidks of fix hard eggs, or more, put in with the rolls, wilL 
make it a fine di(h. This for a firft courfe. 

If you would have it white, put in white wine infiead of red, 
and fome cream for a fccond courie. 



To ragoo mufirooms. 

PEEL and fcrape the flaps, put a quart into a.fauce-pan, a 
i| very little fair, fet them on a quick fiic, let them boil up, then 

1 I take them ofF, put to them a gill of rod wine, a quarter of a : 

\\ : pound. of butter rolled in a little flour, a little nutmeg, a little 
I beaten mace, let it on the fire, (lir it now and then*; when it is 

thick and fine, have ready the yolks of fix eggs hot and boiled 
_ in a bladder hard, lay it in the miJdIe of your difii, and pour: 
the ragoo over it. Garnifb with broiled mulhrooms. 

yl pretty dijb of eggs. 

BOIL fix eggs hard, peel them and cutthfm intotliin flices, 
put a quarter of a pound of butter into the flew-pan, then put 
in your eggs and fry them quick. Half a quarter of an hour 
will do them. You muft be very careful not to break them, throw' 
over them pepper, fait, and nutmeg, lay them in your difh be«^ 
fore the fire, pour out all the fat, (hake in a little floury and 
have ready two (halots cut fmall ; throw them into the'pan, pour 
in 2^ quarter of a pint of white wine, a little juice of lemon, 
|;| . . and 2i^ little piece of butter rolled in flour. Stir all together tilt 
; ri it is thick ; if you have not faiice enough, put in a little more 

i^] ' . ■ ■ S * ■ ' wine. 

made Plain and Eaffm ^99 

win<, toaft fome thin fllces of bread cut tbree-corner*waytt and 
lay round your difh« pour the fauce all over, and fend it to tabic 
hot. You may put fweet oil on the toaft, if it be agreeable. 

E^s a la tripe. V 

BOIL your egg^ hard, take oK the fhells and cut them long« 
ways in four quarters, put a little butter into a ftew-pan, let it 
melt, (bake in a little flour, flir it with afpoon, then put in 
your eggs, throw a little grated nutmeg all over, a lit-le fait, a \ \ 
good deal of flued parfley ; (hake your pan round, pour in altttle ' . : ■ ' I 

cream, tofs the pan round carefully, that you do not break the y: 

eggs. When your fauce is thick and fine, take up your eggs^ * r. 

pour the fauce all over them, and garnifh with Icmom * ^ 

^ A fricafey of eggs. '| 

BOIL eight egi^s hard, take off the (helis, cut them into % 

quarters, have ready half a pint of cream, and a quarter of a \ 

pound of frefh butter; flir it together over the fire till it is -i 

thick and fmooch, lay the eggs in the difh, and pour the fauce I ^ 

all over. Garni(h with the hard yolks of three eggs cut in two,. ; h ' 
and lay round the edge of the di(h. •-; \ 


A ragco of eggs. tf 

BOIL twelve eggs hard, take off the (bells, and with a little . I 

knife very carefully cut the white acrofs long-ways, fo that the ^ ' I . 
white may be in two halves, and the yolks whole. Be careful /^ r 

neither to break the whites nor yolks, t;«ke a quarter of a pint of ' | 

pickled mu(hrooms chopped very fine, half an ounce of truffles / 

and morels, boiled in three or four fpoonfuls of water, fave the / | • 

water, and chop the truffles and morels very fmall, boil a little .. \y 

parfley, chop it fine, mix them together, with the truffle-water ( 

^ou faved, grate a little nutmeg in, a little beaten mace, put it -^y, ^ 
into a fauce-pan with three fpoonfuls of water,a gillof red wine, ^ i . • 

one fpoonful of catchup, a piece of butter as big as a large w;a1«« V 

nut, rolled in flour, flir all together, and let it boil. In the mean \ | , ' 

time get ready your eggs, lay the yolks and whites in order in ' \i 

your difli, the hollow parts of ibe whites u|>j)crmoft, that they . | 

may be filled ^ take fome crumbs of bread, and fry them brown . | 

and crifp, as you do for larks» with which fill up the whites of f; 
• the eggs as high as they will lie, then pour in your f.iuce all over, 
and garniOi with fried crumbs of bread* Thi& is a very genteel 
pretty di(h, if it be well done. 

O4 7i 


1 too ' ' f'&i jrt of Cookery^ 

I . CUT a toaft round a quartern loaf, toaft it brown, lay it oi^ 
j • . . your did, butter it, and very carefully break fix or eight eggs on 

J the toaft, and take a rc4:^hqt (hoycl, and hold over them., Wheii 
they are done, faueeze a Seville orange over them; gra|e a little 

I , {lutmeg over it, and fcrve it up for a fi<jc-plate, " Or yoii may 

] poach your eggs, and lay them oti a toaft ; or toaft your bread 
A . crifp, and puur a little boiling water over it ; feafon it \yith a 
j , liitie fait, and then lay your poached eggs on it. 

I ; •. ■ -••••• 

1 y . . JV dr(^s eggs with breads 

] TAKE a penny-loaf, foak itjn a quart of hot milk for t\|^o 

^ liours, or till the bread is foft, then ftrain it through a coarfe 

"l fleve, put to it tvvo fpoonfuls of bra'nge-flour-water, or roTe« 

I ivater; fiveeten it, grate in a little nutmeg, take a little difli, 
\ . butter the bottom of it, break in as many eggs as will cover thd 
.1 . ' bottom of the difh, pour in^the bread and milk, fet it in a tin- 

'{ oven before the fire, and half an hour \vill bake it ; it will do 

] on a chafEng-diQi of' coals* Cover ic clqfc before the f^re, o^ 

.; bake it in a flow oven* / 

To farce, eggs. 

GET two cabbage*Iettuces, fcalditbem, with a few mu(h<» 
roomis, parfley, forrel, and chervil $ then chop them very fmall, 
vrith the yolks of hard eggs, feafoned vvith fait and nutmeg; then 
ilew them in butter ; and when they are enough, put in a little 
cream, then pour them intothe bottom ef a diih. Take the 
whites, and chop them very fine with parfley, nutmeg, and fait. 
Lay this* round the brim of the difh, and run a red-hot fire* 
ihovcl over it, to brown it. ' ^ « . . ..... 

• Eggf v;itb lettuce,. 

SCALD fome cabbage-lettuce in fair water, fqueeze them 
well, then flice them add tofs'them up in a fauce-pan' with a 
piece of butter;! feafon them with pepper^ fait, and a little 
ntitmeg. Let them flew half an hour, chop them well to- 
gether j* when they arc enough, lay them in your difli, fry 
fome eggs nicelyin butter and lay on them. Garnifli with 
Seville orange. . *• 

-V' . V •-- ' ^ -: *. 7i 

. ^ade PJain and EaJ^ ^9\ 

^0 fry eggs as round a4 hath. 

• tl AVING s| deep frying-pant and three pints of clarified but«> 
jtec, heat it as hot as for fritters^ and ftir it with a ftick, till it . 
runs round like a whirlpool \ then break ah egg into the middlct 
and turn it rpund with your ftickt till it bjs as hard as a poached 
egg \ the whirling roun4 of the butter will make it as round as 
, a ball, then take it up with a flice, and put it in a dilh before 

* the fire: they will keep hot half an hour and yet be foft; f© 
you may do as inany as you pleaCb. You may fervc thefe witH 
what you pleafe^* nothing bietter than il/^v/ed fpinach, and gar« 
pifli witb orange/ • 

7p make an egg as hig as twenty. 

PAB.T the yolks from the whites, drain them both feparatc 
(hrough a fieye, tie the yolks up in a bladder in the form of a 
ball. fioU them^ hard, then put this ball into another bladdcft 
9nd the y^hites round it;* tje it up oval fafliion, and boil it« 
Thefe arc ufed for grand fallads. Tl}is is very pretty for a 
ragoo, boil five or fix yolks together, and lay in the miuJIe of 
th^ ragoo of eggs i and fo you may make them of any fizcyo(t\ 

STp make a grand dijb of eggs. \ 

YOU muft break as many eggs as the yojks will fill a pint 

' bafon, the whites by themfelves, tie the yolks by themfclvesin' 

a bladder round : boil them hard, thci> have a wooden bowl 

that will hold a quart, made lik? two butter-difhes, but in the 

(hape of an egg, with a hole through one at the top. You are to 

OJbferve, whep you boil the yolks, to run a packthread through, 

and leave a quarter of a yard hanging out. ^Vhen the yolk is 

boiled hard, put it into the bowl-di(h ; but be caref jI to hang it 

. fo as to be in the middle. The firing being drawn through the 

hole, then clap the two bowls together and tie them tight, and 

* iVith a funnel pour in the whites through the hole ; then flop the 

hole clofc, and boil i; hard. It will take an hour. When it is 

boiled enough, carefully open it, and cue the firing clofe. lt\ 

the mean time take twenty eggs, beat them well, the yolks by 

themfclveSi and the whites by themfelves ; divide the whites int<# 

* two, and boil them in bladders the fliape of an egg. When 
fhey are boiled hard, cut one in two long-ways and one crofs- 
ways, and with a fine fharp knife cut out fome of the white in the 
middles lay the great egg in the n\iddle^ the two lor.g ha^Ives 

\ioz . The Jlrt of Coolery^ 

on each (ide, with the hollow part uppermoft, and the two round 
• Hit between. Take an ounce of truffles and morelsi cut them ♦ 
>cry fmall, boil them in half a pint of water till they are tender, " 
then take a pint of frefli muflirooms clean picked, waOied, and.V^ 
chopped fmall, and put into the truffles and morels. Let them"' 
\\ boil, add a Kttle fait, a h'ttle beaten nutmeg, a little beaten mace, 

j [ and add a gill of pickled mufhrooms chopped fine* Boil fixteen 

i\ of the yolks hard in a bladder, then chop them and mix thcn^ 

urith the other ingredients 5 thicken it with a lump of butter. ; 
rolled in Hour, ihaking your faucc-pan round till hot and thick, j 
\ then fill the round with this, turn them down again, and fill the. ^ 
two long ones $ what remains, fave to put into the fauce-pan^ 
Take a pint of cream, a quarter of a pound of butter, the other '^ 
j four yolks be;^t fine, a gill of white wiiie, a gill of pickled 

! iRufiirooms, a little beaten mace, and a little nutmeg; put all . 

I; ' iato the fauce-pan to theothir in«i;rcdients, and ftir all well Co- • 

]\ gether one way till it is thick and fine; pour it over all, and 

li .garmflv with notched lemon. 

i ; This is a grand didi at a fecond courfe. Or you may mix it . 

: I op with red wine and, and it will do for a firtt courfe, 

\ ; TV make a pretty dijh of whites of eggs. 

ti TAKE the \vhitcs of twelve eggs, beat them up with four 

j ' ipoonfutsof rofe-waicr^ a little grated lemon-peel, a little nut- 

JBicg, and fwcctcn with fugar: mix them well, boil them in 
four bladders, tie them in the (hape of an egg, and boil them 
\ t bard. They will take half an hour. ' Lay them in your difli ; 

] ' when cold) mix half a pint of thick cream, a gill of fack, and 

jl half the juice of a Seville orange. Mix all together, fweeteii 

: ! with fine fugar, and pour over the eggs. Serve it up for a fide- 

1 1 • di(hac fuppcr, or when you pleafc. 



Ta drefs leans in ragoq. 

YOU muft boil your beans fo that the (kins will flip ofH 
Take about a quart, fcafon thtni with p'pper, fait, and nut* 
SKcg, then flour them, and have ready fome butter in a ftew-pan, 
throw in your beans, fry them of a fine brown, then drain them 
iri<ni ihe fat, and lay them in your difh* Have ready a quarter 
of a pound of butter melted, and half a pint of blanched 
beans boiled, and beat in a mortar, with a very little pepper, 
fait, and nutmeg ; then by deiirees mix them in the butter, and 
puur over the other bean:>. Garnifh with a boiled and fried 


made Plain and Eafy: 203 

bcarif and fo on till you fill the rim of your difli# They arc 
very good without fryingy and only plain butter melted over 

An amulet of heans. 

BLANCH your beans, and fry them in fwcet butter, with 
a little parfley, pour out the butter, and pour in fome cream« * . 
Let it fimmer, fhaking your pan ; feafon with pepper, (alt, 
and nutmeg, thicken with three or four yolks of eggs, have . 
ready a pint of cream, thickened with the yolks of four eggs,' 
feafon with a little fait, pour it in your difii, and lay your 
beans on the amulet, and ferve it up hot«^ 

The fame way you may drcfs mufhrooms, truffles, .green 
peafe, afparagus, and artichoke-bottoms^ fpinach, forrel, See. 
all being firft cut into fmall pieces, or fhred fine* 

To make a lean tanfey. 

TAKE two quarts of beans, blanch and beat them very fine . 
in a mortar; feafon with pepper, fair, and mace; then put .in . 
the yolks of fix eggs, and a quarter of a pound of butter, a pint 
of cream, half a pint of fack, and fwccten to your palate. Soak 
four Naples bifcuits in half a pint of milk, n^ix them with the 
other ingredients* Butter a pan and bake it, then turn it on 
a di(h, and flick citron and orange-peel candied, cut finally and 
fiuck about it. Garnifh with Seville orange. 

T:f make a water tanfey. 

TAKE twelve eggs, beat them very well, half a manchtt 
grated, and fifted through a cullender, or half a penny roll^ 
half a pint of fair water. Colour it with the juice of fpinach, and 
one fmall fprig of tanfey beat* together ; feafon it with fugar to 
your palate, a little fait, a fmall nutmeg grated, -two or three 
fpoonfuls of rofe- water, put it into a fkillet, ftir it all one way, 
and let it thicken like a hafiy-^pudding; then bake it, or you 
may butter a ftevv-pan and put it into. Butter a difli, and lay 
over it : when one fide is enouirh, turn it with the difh, and flip 
the other fide into the pan. When that is done, fet it into a 
maflerecn, throw fugar all over, and garnifh with orange* 

Peafe franfoife. 

TAKE a quart of (helled peafe, cut a large Spanifli onion 
or two middling ones fmall, and two cabbage or Silefia lettuces 
cut fmall, put them into a fauce-pan, with half a pint of water, 


V^afon them with a little falt» a little beaten pepper, aad a little 
i^eaten mace, and nutmeg. Cover tbem clofe, and let them fte\v~ 
• a quarter of an hour, then put in a'quarterofa pound of frcih^^ 
v'\>utter rolled in a little flour^ a fpopnful of catchup, a little piece 
of burnt butter as bfg as a nutmeg ; cover tbem clpfe% and let it' 
fynoter foftly an hour, often fliaking the pan. Whfin it li 
' .'- enough, ferve it up for a fide'diih. 
. ' For an alteration, you may (lew the ingredients as above : then 
take a fmall cabbajgc-Iettucc, and half boil it, then drain it, cut 
the A^Iks flat at the bottom, Co that it will (land firm in the difli, 
\ . and with a knife very cjircfully ciit out the middle, leaving the 
o'utCde leaves whole* ^ut what you cut out into a faucc-pan,' 
chop it, and put a piece of butter, a Jjttle pepper, fait, and nut- 
. . meg, the yolk of a hard egg chopped, a few crumbs of bread, 
. ;nlx all together^ and when it is hot Cll your cabbage ; put fome 
))utter into a ftew-pan, tie your cabbage, and fry it till you think 
it IS enough ; then take it up, untie it, and £rft pour the ingrc* 
fiieots of peafe into your difli, fct the forced cabbage in the mid* 
: die, and have ready four artichoke bottoms fried, and cut in tvyCyS 
and laid round the di(h« This will do for a top.di&, 

. '^. Green peafe xvitb cream. 

. * TAKE a quart of fine green peafe, put them into a ftew-pan 

with a piece of butter as big as an egg, rolled in a little flour, 
ieafon them with a little fait and nutmeg, a bit of fu<^ar as bj^ 
as a nutmeg, a little bundle of fweet-herbs,' fome parfley chop- 
ped fine, a quarter of a pint of boiling water. Cover them clofc, 
and let them flew very foftly half an hour, then pour in a quar- 
ter of a pint of good cieam* Give it one boil, and ferve it up 
. for a fide-plate* ' 

jf farce meagre cabbage. 

, TA^E a v/hite-heart cabbage, ?s big as the bottooi of a 
plate, let it boil five minutes in water, then drain it, cut the 
itaik flat to fland in the di(h, then caref^lly open the leaves, an<l 

* take out the ipCdjS, leaving the outflde leaves whole. Chop 
yrbat you take out very fine, take the fle(h of t^:o or three floun* 
flrrs or plaife clean fn m the bone ; chop it with the cabbage 
and the yolks and whites of four hard eggs, a handful of picked 
parfley, oeat all together in a mortar, with a quarter of a pound 

_ of melted butter ; mix it up with the yolk of an egg, a;id a few 
crumbs of bread, fill the cabbage, and tie it together, put it into 
a deep ftew-pan, or fauce-pan, put to it half a pint of water, a 

- quarter of a pound of butter rolled in a little fiour^ the yolks o! 
'^ four 

tjlaie Plain and Ea^m tt>S^ 

fopr hard eggs, an onion fluck with fix cloves, whole pepper 
and mace tied in a muilin rag» half an ounce of truffles and 
nriorels^a fpoonfu) ofcatchupya few pickled muOirooms; cover 
it ciofe, and )et it (immer an hour. If you find it is not enoughf 
you iDuft do it longer. When it is done, lay it in your difliy' 

untie itj and pour the fauce over it* 

* . ' ' ' * •* . • ' 

To farce cucumhers. 

TAKE fix large cucumbers, cut a piece off the top, and 
fcoop out all the -pulp ; take a large white cabbage boiled tender^ 
take only the heart, chop it fine, cut a large onion fine, (bred 
fume parfley and pickled mvihrooms finiill, two hard eggscbop* 
p^'d very fine, feaibn it with pepper, fait, and nutmcg^.fiuff . 
your cucumbers full, and put on the. pieces, tie them with a 
packthread, and fry them in butter of a light brown ; have the 
following fauce ready : take a quarter of a pint of red wine, a 
quarter of a pint of boiling watery a fmall onion chopped fine, a 
' little pepper and fait, a piece of butter as big as a walnut, rolled 
in floury when the cucumbers are enough, lay them in your difh, ' 
pour the fat out of the pan, and pour in this fauce, let it boil, 
and have ready the yolks of two eggs beat fine, mixed with two 
or three fpoonfuls of the faure, then turn them into the pan, 
let them boil, keeping it ftirring all the time, untie the firings, 
and pour the fauce over. Sf rve it up for a fide-dilh* Garniih 
with the tops* 

' To Jiew cucumbers. 

TAKE fix large cucumbers, flice them ; take fix large onions, . 
peel and cut them in thin flices, fry them both brown, then 
drain them and pour out the fat, put them into the pan again, ', 
with three fpoonfuls of hot water, a quarter pf a pound of butte«* 
rolled in flour, and a tea-fpoonful of muflard % feafon with pep- 
per and fait, and let them flew a quarter of an hour foftly,{hak* 
ing the pan often. When they arc enough, di(h them up. 

Fried celery. 

TAKE fix or eight heads of celery, cut off the green tops, 
and take off the outfide ftalks, wafli them clean, and pare the 
roots clean ; then have ready half a pint of white wine, the 
yolks of three eggs beat fine, and a little fait andnutmeg ; mix 
all well together with flour into a batter, dip every head into the 

batteri \ 

• I 


; j . to6 • The Jrt tf Coohtryt 

;; ' batter, and fry them in butter. When enougb, lay them u) 

'' jour dUb, and pour melted butter over them* 

;«! Celery with cream. 

i Wash and clean fix or eight heads of celery, cut them about 

I' three inches long, boil tKem tender, pour away all the water, 

mnd take the yolks of four eggs beat fine, half a pint of cream, 
j ' a little fait and nutmeg, pour it over, keeping the pan (baking 

all the while. When it begins to be thick, diOi it up. 

j Cauliflowers fried. 

i I TAKE two fine cauliflowers, boil them in milk and water, 

-^ ' then leave one whole, and pull the other to pieces ; take half 

m pound of butter, with two fpoonfuls of water, a little duft of 
flour, and melt the butter in a fiew-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, Seafon it with pepper and fait. 
When it is enough, lay the two halves in the middle, and poiir 
the reft all over. . 

To make an cat meal pudding. i 

TAKE a pint of fine oatmeal, boil it in three pints of new 
milk, ftirring it till it is as thick as a hafty-puddings tak^ it 
off, and fiir in' half a pound of frefli butter, a little beaten 
. mace and nutmeg, and a gill of fack; then beat up cig}it 
eggs, half the whites, ftir all well together, lay pufF-pafle all 
over the difh, pour in the pudding, and bake it half an hour. 
Or you may boil it with a few currants. 

To make a potato pudding. 

TAKE a quart of potatoes, boil them foft, peel them, and 

\ ' ma(h them with the back of a fpoon, and rub them through a 

I ' fieve, to have them fine and fmooth ; take half a pound of frelh 

\ butter melted, half a pound of fine fugar, fo beat them well 

together till they are very fmooth, beat iix eggs, whites and all, 

/ Air them in, and a glafs of fack or brandy. You may add half 

. > . a pound of currants, boU it half an hour, melt butter with a 

glafs of white wine ; fwecten with fugar, and pour over it. 

You mav bake it in a difli, with puff* pafte all round the diOi, 

and at tnc bottom. . : . 

* • \ . . . * ■ 

! ■ ...-■■■ Tt 

made Plain and Eafy. 207 

To make afecond fctato pudding. \ 

BOIL two pounds of potatoes, and beat them in a mortar \} 

fine, b^t in half a pound of melted butter, boil it half an hour^ !' 

pour melted butter over it, with a glafs of white wine or the jl 
juice of a Seville orange, and thro\V fugar all over the pudding . ll 

and diflu j; 

To make- a third fort of potato pudding. I 

TAKE two pounds of white potatoes, boil them foft, ped 

and beat them in a mortar, or drain them through a fteve till ^ < < 

they are quite fine i then mix in half a pound of frefh butter [.- 

melted', then beat up the yollcs of eight eggs and three whites, [^ 
ftir them in, and half a pound of white iii^ar finely pounded, 

..half a pint of fack, ftir it well togeiher, grate in half a large j: 

nutmeg, and ftir in half a pint of cream, make a puff-paMe, jl 

and lay all over your difli and round the edges ; pour in the ![' 

pudding, and bake it of a fine light brown. Ij 

For change, put in ha}f a pound of currants ; or you may |; 

ftrew over the top half an ounce of citron and orange-peel cut f . 
thin, before you put it into the oven. ^1^ 

To make an orange pud£ng. ^ ? 

TAKE the yolks of fix teen eggs, beat them well, with half 

a pound of melted butter, grate in the rind of two fine Seville | ; 
oranges, beat in half a pound of fine fugar, two fpoonfuls of ' ' . }; 

orange-flour-water, two of rofc-waier, a gill of fack, half a j 
pint of cream, two Naples bifcuits, or the crumb of a halfpenny • j 

roll foaked in the cream, and mix all well together. IVIake a r 

thin pu(7»paftc, and lay all over the difli and round the rim, [; 

pour in the. pudding and bake it. It will take about as long { 

baking as a cuftard* li 

... ►. 
To make a fecond fort of orange pudding. . • ' | 

YOU muft take fixteen yolks of eggs, beat them fine, miK 
them with half a pound of fre(h butter melted, and half a pound , 
of white fugar, a little rofe- water, and a little nutmeg. Cut 
the peel of a fine large Seville orange fo thin as none of the 
white appears, beat it fine in a mortar till it is like a pafte, 
and by degrees mix in the above ingredients all together ; then 
lay a puff-pafte all over the difti, paur in the ingredients, and 
bake It. • . - 


ids ^ fie j6rt if Cookdji 

.^ To male a third orange pudding. 

. yOU.muft take two large Seville orangcsi and grate oFth^ 

sitid as far as they are yellow ; then put your oranges in fair 

water, and let them boil till t)iey are tender. Shift the water 

*th:eeor four times to take out the biuernefs $ when they are ten« 

der^ cut them open and cake away the feeds and ({rings, and beat 

'th^ other part in a mortar, with half a pound of fugar, till it 

is a pafte j then pdt to \i tHe yolks of fi* eggs, tKrce or four 

fpoonfuls of thick cream, half a Naples bifcuit grated, mix thcfei 

together, and melt a pound of freflii butter very thick, and flir. 

it well in; Wbeii it is cold, put a little thin puff'-pafte about 

the bottom and rim of your dilh } pour in the IngredientSi and 

bake it about three quarters of an hour. 

To make a fourth orange pudding. 

YOU muft take the outfide rind of three Seville dranges^ 
boil them in feveral waters till they are tender^ then pound theni 
in a mortar, with three quarters of a poiindof fugar; then blanch . 
half a pound of fweet almonds, beat them very fine with rofc- 
water to keep them from oiling, then b(!at fixtcen eggs^ but (ix 
whites, a pouod of frefli butter, and beat all thefe together til! 
it is light and hollow ; then lay a thiii puflT-palle all over a diQi, 
■ and put in the ingredients. Bake it with your tarts* 

To ftiake a lemon pudding. 

GRATE the outfide rind of two clear lemoris; then grate 

two Naples bifcuits and mix with the grated peel, and add to it ,. 

three quarters of a pound of white fugar, twelve yolks of eggs, " . 

. and half the whites, three quarters of a pound of melted butter^ . .1 

.lalf a pint of thick cream ; mix all well together, lay a puff- ' , j 

pafie all over the difli, pour the ingredients in, and bake it* Ah 
hour will bake it« | 

To make an almond pudding. /^ ^ 

BLANCH half a pound of fweet almonds, and four bitter 
ones, in warm water, take them and pound them in a marbM 
mortar, with two fpoonfuls of orange^flower-water, and two of 
rofe*water, a gill of fack; mix in four grated Naples bifcuiis, "^\^ 
threequartersof a pound of melted butter J beat eight eggs, a^id , ^ 
mix them with a quart of cream boiled, grate in half a nutmeg j 
aodaquarterof apoundof fugari mix all well together, makca ^ .^ 
^ • . 6 thin ' 



made Plain and EajyJ ^ 209 [ 

thin pufr-pa0e and lay all over the difli, pour in the iflgredicnti . 
gnd.bakeic'- -. i . i -. • . 

.■• '• . ■ •. .•^•:.'- \ ■■ ■ :- ■: ■ : 

^0 hit an almond fuddtn^. ^ 

BEAT a pound. Df fweet almonds as fm^ll as pofiibfe, with 
three fpoonfuls of rofe* water, and a gill of fack or white winet 
and mix in half a pound of frefli butter mcheJ, with five yolkt 
of eggs and two whites, a quart of cream, a quarter of a pound * 
of fugar, half a nutmeg grated, one fpoonful of flour and three 
fpoonfuls of crumbs of white bread \ mix all well together^ and 
boil it« It will take half an hour boiling. 

To make a fagoe piidding. . 

LET half a pound of fagoe be waOied well in three or four hot- 
w^aters, then put to it a quart of new milk,' and let it boil to* • 
gether till it is thick ; {Ur it carefully, (for it is apt to burn) put . 
in a (lick of cinnamon when you fct it on the Hre: when it is 
boiled take it out ; before you pour it out, ftir in half a pound 
of frclh butter, then pour it intoapan^ and beat up nine eggs* \ 

with five of the' whites and four fpoonfuls of fack ; ftir all to- 
gether, and fweeten to your taftc. Put in a quarter of a pound ' 
of currants clean wafhcd and rubbed, and juft plumped in two, 
fpoonfuls of fack and two of rofe- water : mix all well together^ . 
lay a puff-pafte over a dilli, pour in the ingredients and bake it« 

Jo make a millet pudding. 

YOU muft get half a pound of millet feed, anJ after it is 
7a(hed and picked clean* put to it half a pound of fugar, a * 
fhole nutmei; grated, and three quarts of milk. When you. 
ftve .mixed all well together, break in half a pound of frefh 

icter; buttc'r.your dilh,* pour it in and bake it* 

To make a carrot pudding. 

YOU muft take a raw carrot, fcrapc it very c!can ind grate 

Take half a pound of the grated carrot, anij a potind of 

itcd bread, beat up eight eggs, leave out hulfthi whites 

1 mix the eggs with half a pint of cream : il^en ftir in the 

ad and carrot, half a pound of freHi butter melted, half a 

* ■ 


and pour ih the ingrcdiehts. Bake it; it will talce arihoor\» 
bilking. ' Or you may boil it^ but th^n you muH melt biitic;^ 
ftivJ put in white wine and fugar* 

- ;-• r . : . : Jl feccnd carrot pudding. . , . i , i.i 

'GET two- penny- loavfs» pare off thecruft, foal; them in a 

'quart of boiling ir^ilk^ let it (land till it is cold, then grate in two • 

or thtee large carrots then put in eight eggs well beat, and ' 

three q larters c fa pound of rrelh butter melted^ grate in a little 

nutmeg, zwA fwccten to your tafte. Cover your diih with puff* 

• pade, pour in the ingredients and bake it an hour* 

ito mahe a anvjiip pudding. 

* HAVING got the flowers of a peck of cowdips, cut them 
IvnaH and pound them fmall^ with halfa pound of Naples bit* 
'cuiis grated, and three pints of cream. Boil them a little ; then 
take them off the fire and beat up fixteen eggs, with a little 
/cresm and a little rofe- water. Sweeten to your palate. Mix it 
alt well together, butter a di(h and pour it in. Bake its and ' 
when it is enough, throw fine fugar over and fcrvc it up. 
Note, New milk will do in all tbefe puddings, when yod 

hdve no cream« . » 

» ■ 

\^o meke a quince^ apricot^ of v^llte pear-^plum puddings 

SCALD your quinces very tender, pare them very thin, fcrape 

off the foft ; mix it with fugar very, fweet, put in a little ginger 

and a little cinnamon. To a pint of cream you muft put 

^ three or four yolks of eggs, and ftir it into your quinces till 

'they are of a good thicknefs. It muft be pretty thick. So you 

- may do apricots or white pear*plums. Butter your diHi, pouf 
it in and bak^ it. 

^0 maJte a pearl harlej puddmg. 

. GET a pound of pearl barley, wafh it clean, put to it three 

.; quarts of hew milk and half a pound of double reHxicd fugar, a 

nutmeg grated ^ then put it into a deep pan, and bake it with 

brown bread. Take it out of the oven, beat up fix eggs ; mix 

'ill well together, butter a difli,, pour it in, bake it ajjain an 

. iourj'and it will be excellent. . ^ • - 

■''• ■ •" -^ '' ' ■ ^ . . •/• •' .. • :; i 

mde Plain and BdJ^: • &it 

• i 


To make a French' harltfpuijlhji 

PUT* 15 Hj^uart of tream Hx eggs well beaten, half 'the 1 

whites, fweetcn to your pSiiate, a little orange-flower* witert | 

or rofe; water, and a pound of melted butter i then put in fix \ 

handfttis of French barley, that has been boiled tender in miUc, t 

butter a difli, and put it in* It will talce as long baking at a . \ 

venifon-pafty. ' - - • .-••- 1 

To make an apple pniding. • I 

TAKE twelve large pippins, pare them, and talce Dut.the \ 

cores, put them into a fauce*pan, with (pur or five fpoonfuls of . , 

water. Boil them till they are foft and thick} then beat them f 

well, (lir in a quarter of a pound of butter, a pound of loaf fugafg [ 

the juice of three lemons, the peel of two lemons, cut thin and j: 

beat fine in a mortar, the volks of eight eggs beat ; mix all well * [ 
together, bake it in a flack oven ; when it is near done, throw 
over a little fine fugan You may bake it in a pufiT-pafte, as you 

do the other paddings, . | 

.'••■■••" . . • \ ' ' K\ 

To make an Italian puddings J 

TAKE a pint of cream, and flice in fome French rolls, at 
much as you think will make it thick enough, beat ten eggs fine, • ' ^ 

grate a nutmeg, butter the bottom of the difli, flice twelve pip- \ 
pins into it, throw fome orangc-pccl and fugar over, and ha!f • \ 

a pint of red wine; then pour yourcrcam, brtrad, and eggs over fc; 

it ; firft lay a pufF-pafle at the bottom of the dith and round the \ 

edges, and bake it half an hour. * ,, / 'j 

To make a rice pudding. \ 

TAKE a quarter of a pound of rice, put it Into a fauce-pan, ri* 

with a quart of new milk, a (lick of cinnamon, (lir it often, to 
keep it from (licking to the fauce*pan« When it has boiled thick, 
pour it into a pirn, llir in a quarter of a pound of frefh butter, 
and fugar to your palate ; grate in half a nutmegs add three or 
fo^ir fpoonfuls of rofe- water, and ftirall well togctber j when it 
is cold, beat up eight eggs, with half the whites, beat it all well , ^ 
together, butter a dilh, and pour ic in and bake it. You may ' i 

lay a puff-paftc firft all over the dilli'i for change, put in a fevx j 

currants and Avcet-mcarsj if you chufc lU . . -^ ■ ■*_ 

■■■'■. 3 

f .:: ". . ? 2 '"' .■ ' AfmrJ .'■';] ;|- 

: ■ • ■ ■•■•■• - ■ •■•■■•:. ■■••■ •./.- I 

'\ ' 

\n / .f^fbe'Jrf of Ookiry^ 

. ' \^ \ri:)LJficcndticefuJdm^^ v ;: 

t.r GET .half.^ pound of rice, put to it threequarts of ftiitk, ftir . 
}n half a pound of fugar, grate a fmall nutmeg in, and break 
lii half a pound pf fre(h butter i butter a difli, aiid pour it in and 
^bake it, : Yo.u may add a quarter of a pound of currants, for 
1 changc.'i«If JQM boil thcf jice and milk, and then ftir inxhc 

I . fugar, you may bake it before the fire, or in a.tin-oven. You 
t may add eggs, but it will be good without* 

\ Vj. : r V? 'A third rice puiding. 
I ' TAKE fix ounces of the flour of lice, put It into a quart of 

I milk, and let. it boil till it is pretty thick, ftirring it all the 

while; then poiir it into a pan, ftir in half a pound of frefti 
butter and a quarter of a pound of fugar ; when it is cold, 
'grate iii a nutmeg, beat fix eggs with a fpoonful or two of . 
lack, beat and ftir all well together, lay a thin pufF-paftc on 
the bottotii cf your difti, pour it in and bake it* 

^0 leil a cujiard padding. 

TAJCE a pintof cream, outof which take two or three fpoon* 
fuls, and mix with a fpoonful of fine flour; fet tlie reft toboiL 
When it is boiled, take it ofF, and ftir in the cold cream, and 
flour very v/cll ; when it is cool, beat up five yolks and two 
whites of eggs, and ftir in a little fait and fomc nutmeg, and two 
or three fpoonfuls of fack j fwectcn to your palate; butter a 
wooden bowl, and pour it in, tic a cloth over it, and boil it half 
an hour. When it is enough, untie the cloih, turn the pudding 
^ottt into your difli, and pour melted butter over it, 

^0 male a flour pidding. 

•' TAKE a quart of milk, beat up eight eggs, but four of the" 
whites, mix with them a quarter of a pint of milk, and (lir 
• * into that four Ir^rge fpoonfuls of flour, beat it well together, boil 
llx bitter almonds in two fpoonfuU of water, pour the water 
'into the eggs, blanch the almonds and beat them fine in a mor- 
tar; then mix them in, with haJf a large nutmeg and a tea-fpoon* 
iul of fait, then mix in the reft of the milk, flour your cloth 
avell and boil it an hour ; pour melted butter over it, ;ind fugar 
if you like it, thrown all over. Obfcrve always, in boiling pud- 
dings, that tbs water boils before you put them into the pot^ 

.and have ready, when they are boiled, a pan of clean cold waier^ 
'6 juft 

juft give your pudding one d*D in» then untie^tbe clotb» ^nd i( 

will turnout! without fiickiLg to the clottu'-'^ / 

'?> ^-^^ y^^-;^ Me d hatter I ■ I 

•TAKE a quart of milk, beat up fixteggs, half tiie wbiteit^ j 

znlx asabove, fix fpoonfuls of flpui*, .a iearrpo6nfulx>fj faJt anil / | 
^ one of beaten ginger ; then mix all. together, boil it an houri and i 

a quarter, and poiir .melted butter: over it.< You' may put in 
eight eggs, if you have plenty, /or change, and half a pound 
of prunes or currant^. .. ;.»l;i::,ri:i'.- " .7 t::.^ i 

:-» •■ ^ o ;.;..:--••;.. ' • ..,•;>..• :5^c ■/':• ^r».*'^v.-; u.. ?. ,. 
-^ '''-'' To make a hatter piiMUii wtbcut ezv^ '' " ' * 

t XAKE a quart of milk, mix fix fpoonfuls: of flour, wuh 1 

little of the milk iirft, a tea-fpoonful of faU, twoxeasfpoonfuls 

of beaten ginger, and two of the fafFron:i abeninix \ 

all together, and boil it aa,hour..:.;You qiay add. fruit ^^s you ( 

. think proper.^.* ... ,vi ,^ n- ;: i.; i:"*r . ..i >.-:;.'. v^: /! ^ 

.: ••.. . ir) : r .« *-'* - ' -y \{i i-'k • ./\ ,'::j t;;0; .^.••^ :'• \ 

* r\ To make a gr^dtefnlpuddii^M \^-^fe- , • i \ 

■ 'TAKE a'poiind of fine flour, and' a pound of'\v,nVtc.l(>4iai , I 

grated, take eight eggs but half the whites, beat thcrii iip, ard , i\ 

mix with them a pint of new milk,, thqn ftir in the bread and . "y 

flour, a pound of raifins ftoncd, a pound of currants^ half a | 

• pound of fugar,, a' little beaten ginger ; mix all wellto^etber^ | 

• und cither bake or boil it. ' It will take three quarter J of ^a '^ 
hour's baking. Put cream in, inftead of milki ifyoUhaveV. 
It v/ill be an addition to the pudding;. * •• ' ** * ' 


•..-•-■ • - - •■ • •• - r-v:-' -L. 

To viah a Ireai puLliug. . . \ ^. - ^^^ , - \^ 

.__ . ■ \. ■ , , ■ ' '"i " * * • 

.• CUT off all the cruft of a penny white loaf, and flice|it*th!ifi f 

into a quart of milk, fet it over a chaGIng-difli'of coals till t& • \ 

bread has foakcd up all the milk, then put in a piece of fwect \ 

butter, ftir it round, let it fland till cold ; or you may boil your | 

milk, and pour over your bread and cover :it up clofcV doei full (. 

as v/cU : then take the yolks of fix eggs, the whites of three* . [ 

and beat them up with a little rofe-waier and nutmeg, a little \ 

/alt and fugar, if you chufc it. Mix all v»*cll together, and boil • \ 

it bilf an hour, . .,';.: : •» • ^--^ ' \ 


p. 3 .2.:,-^. -.:::. 1'.;. TV' 

i»i:j " • Tl^}Jrt:af: Cookery^:: 

TAKE all the crumb of a ftale penny-loaf» cutjt thin» a- 
quart of cream, fet it over a flow iire^ till it is fcalding hot, then 
let it (land till it is cold, beat up the bread and cream well co« 
gctber, grate in romenuimeg, take twelve bitter almonds, boil 

. ih^m in two fpoonfuls of water, pour the water to the cream and 
Air it in with a little fait,* fweetcn it to youf 'palate, blanch the 
almonds and beat them in a moicar, with tVvo fpoonfuls of rofe 
tr orange- flower- water till they are a fine patle; then mix thein 
' by degrees with the cream, till they are well mixed in the creamy 
tlien take the yolks of tight eggs» the whites of but four, beat 
them well and mix them with your cream, then. mi)^all well to* 
geiber. A wooden diOi is bcft to boil it in i but if you boil it 

' in a dotb, be fure to dip it in the hot water and flour it Well, 
tieitloofe and boil it half an hour, lie fure the* water boils 
when you put it in, and keeps bcriling all the time. ' When it is 
enough,' turn it into your di(h» melt butler a'fid put in two or . 
three fpoonfuls of white wine or fack, give it a boil and pour it 
over your pu^^ding; then ftrew a good deul of fine fugar all over 
the pudding and di&, and fend-^ic to table hot*. New milk will 
(fo, when you cannot get.cream« You may for change put ia ^ 
Uvf currants, '^ *..»". 


'^^niaii ati ordinary hrcad'piddtng 

TAKE two halfpenny rolls, fli^e them thin, cruft and all, 
pour over them a pint of new milk bojling hct, cover them 
'clofe, let it (land fomc hours to foak ; thep beat it well with a 
'little melted butter, and beat up the yolks and whites of two 
^^ggSt beat all together well with a little falr« Boil it half an 
hour ; when it is done, turn it into your did), pour melted but* 
ter and fugarover it. Some love a little vinegar in the butter« 
If your rolls are dale, and grated, they will do betters add;ilitilo 
ginger. You may bake it with a few currants, . 

rij ' :.'*: : To make a Mfdhread puddhig. 
)* TAKE the crumb of a penny-loaf, as much flour, the yolks 
.4!^f four eggs and two whites, a tea-fpoonful of ginger, half a 
jound of raifms ftoned, half a pound of currants clean wa(hcd 
!and picked, a little fait* Mix firft the bread and flour", ginger, 
fait and fugar to your palate, then the eggs, and as much milk 
as will make it like a good batter, theii tlii? fruit, butter the diO)^ 
'Pour it in ^[ii baw iu . 

miiJe Plain end Ea^. • 815^ 

., .. :>ii? .; ' !. yV w^J^^ii bothd loof.\i sr, ',: '^ 

•TAKiE-a'pcnnTio^f. pour ovcrit half a pint of milk bollmg* 
i\ot,* cover it dofci let k ftand til! it has foaVcJ up the milk r 
thchr tie it up in a cloth, and boil it a quarter of an hour. Wheii 
it is Jone, lay it in your difl)» pour melted butter over it^ aiid* 
throw fu<^ar all over;' .a fpoonful of wine or roreivatcr daHi; 
as well in the butter, or juice of Seville orange. A French 
manchct does heft ;' but thtre are little loaves made on purpofe 
for the ufe, ' A French roll or oat- cake docs very weli boUei 
'thus.- • - • ; ..... .V . ■ . • • v: .: .. i 

To make a (befmtt fuidhg. * ^^ 

' PUTadozenandahalfof chtfnutsimoafkilletpr faure-paa^ 
<)f water, boil them a quarter of an hour, then blanch anJ jvel 
them and beat them in a marble mortar, with a little o[an<;c«* . 
flower or rofe- water and fack, till they area fine thin pafle; 
then beat up twelve eggs *with half the whites, and mix. tbc^oi 
well, grate half a; putmeg, a little fait, mix thcni^witb three 
pints of cfcam and half a pound of melted butfcr, f^vecten it to 
your palate and mix all together. , Lay a puff-palie all overtiie 
difli, pour in the mixture and bike it, Whenyou can't getccaiii 
take three pints of milk, beat up the yolks oV fourc^gs and flic 
into the milk, fct it over the fire, ftirring it all the time. till U 
is fcaldin^j hot, then mix it in the room pf the cream.. ! ;. ' ,. \ 

To vtake afint flainMed puddng. \ .; i^:!• V \ 

YOU mufltake a quart of milk, and put three bayl^aves into « 

it. When it has boiled a little, wiih fine fluur, make it inua . | 

hafty-puJding, with a, little fait, pretty thick; tuke it off the : ' \ 

fire, and ilir in half a pound of butter, a quarter of a pound of • ' ) 

fugar, beat up twclvpeg^s and half the whites, ilir all well to« ; 

gether, lay a puff-paftf all ;6vei;thc difli and pour in your fluffi ■ ^ | 

Half an hour will bake it. .., . ♦ v . . V *r 

.', *.. TomakefretiyUnUchecfe^nrdpiddings. ';*^/' t . > 

• You mud take a gallon of milk, and turn it wi.h xunnef^ \ 

then drain all the curd from the whey, put (he curd into -a 1 -. 

mortar, and beat it with half a pound of frelh butter till the but« ^ \ 

ter and curd are well mixed ; then beat fix cpgs, half the v.'hites» ; 
and ftrain them to thecurd, two Naples bifcuit>, or hair* apenny -^-'^ 

roll grated i mix all thsfc' together, and fweccen to your j)4- . ( 

latej butter your patty-pans, nnd fiil ihcm v;iUi the ingreJi-tns . / * 

i P 4 Bafcer I 

ai6 fbe Art of Cookery^. 

. ; Baks them, but don't let your oven be too hot { when they are 

I . xtone, turn them out tntoa difh» cut citron and candied orange* 

I peel into little narrow bits, about an inch ldng« and blanched 

: ] almonds cut in long flips, ftick th«m here and there on the tops 

I pf the puddings, julVaa you fancy; pour melted butter with a 

little facie in it into the difh, and throw fine fugar all over the 

\l puddings and difh. They make a pretty fide^difli, 

. > . ■ 

'\ • Tq make an apricot pudding. . 

\ "' . CODDLE fix large apricots very tender, break them very. 

fmall, fweeten them to your tatle. When ihcy are cold, add fix ' 

1 *8SS only two whites well beat; mix them well together with 

a pint of good cream, lay a pufF-pafle all over your difli and 

I. pour in your ingredients. Bake it lialf an hour, doii*t Ict'the 

|: oven be too hot ; when it is enough, throw a little Hne fugar all* 

t over it, and fend it to tabic hot. . • .• :. t . . 

{i. • . •■ : ■ • •., . -..-^ '■ i... •. . • - / : 

t : » . J'o make the Jpfvcicb almond pudding. : . 

\. • STEEP fomewhat above three ounces of the crumb of white 

\\ bread fliced, in a pint and a half of cream,- or grate the bread,* 

!' ' then beat half a pint of blanched almonds very fine till they 

'; are like a parte, with a little orange- flower- water, beat up the 

L yolks of eight eggs and the whites of four : mix all well together, 

i^l put in i quarter of a pound of white fugar^ and flir in a little 

1 melted butter, aboiita quarter of a pound ; lay a flicet of pufF« 

[! . pafte at the bottom of your difli and pour in the ingredients, 

fi Half an hour will bake it. 

ji : . ^ ^0 make a vermicelli pudding, 

i : ^ YOU muft take the yolks of two eggs, and mix it up with as 

i, much flour as will make it pretty fli(F, fo as you can roll it out 

1: Very thln^ like a thin wafer ; and when it is fa dry as you cari 

I roll it up together without breaking, roll it as clofe as you can % 

[I then With a (harp knife begin at one end, and cut it as thin as 

s you can, have fome water boiling, with a little fait in it, put in 

li the pafle, and jufl give it a boil for a minute or two ; then throv\^ 
Ij • it into a fieve to drain, then take a pan, lay a layer of vermi-' 

}[ celli and a layer of butter^ and fo on. When it is cool, beat it 

;: tip v/ell together, and meic the reft of the butter and pour on it | 

!! beat it well (a pound of butter is enough, mix half with the pafte, 

I; and the other half melt) grate the crumb of a penny loaf, and 

;i mix in ;* beat up ten eggs, and mix in a fmall nutmeg grated^ a 

i- ^ill of fack, or fome rofe- water, a tca-fpoonfwl of falc, beat it 

•:: •--:.;• .... \all 

mde Plain and Ea£f.^ 217 

11! well together, and fwcctcn it to your palate ; grate alittld . 
^emon-pccljn, and dry two large blades pf mace and beat them. 
£ae. You may, for change, add a pound of currants nicely' 
vaflied and picked clean ;. butter the pan or difli you bake it in, 
:i:id then pour in yoiir mixture. It will takci an hour and a half 
nkmg } but the oven muft.not be too hot. If you lay a good; 
rhin cruft round the bottom of the di(h or fides, it will be 
betters ' . .. -.^ ■-•.-•-- ■• ••• : • •■• • '•.; • ^'^.; • 

Pudding$forUltUdiJkes:\ ' ' V '"^^ ^ 
YOU mud take a pint of cream and, and (lit a. half-! 
penny loaf, and pour the cream hot over it, and cover it clofe. 
till it is cold; then beat it fine, and grate in half a large nutmeg, 
a quarter of a pound of fugar, the yolks of four eggs, but tw6_ 
whites well beat, beat it all well together. With \hc half of . 
this fill four little wooden di(hes j colour one yellow with faf-t* 
fron, one red with cochineal, green with the juiccof fpinach, aiid' 
blue with fyrup of violets j f he reft mix with an ounce of fvveet 
almonds blanched and beat fine, and fill a dlih. Your,(]iflies'/ 
muft be fmall, and tie your covers over very clofe with pack-' 
thread. When your pot boils, put them in, * An hour will boit; 
them.; when enough, turn them out in a difh, the white one in* 
the middle, and the four coloured ones rqithd. AVhcn they are! 
enough, melt fome frcfh butter wi:h a glafs of fack, and pour- 
over, and throw fugar all over the difli. The white pudding- • 
di(h muft be of a larger fizethan the reft; and be fure to but- 
ter your difiies well before .you put them m, and doh*c fill them 
■ too full*. .. .^'•; -./■■* . ' * > ;;. . •• ; • 

TV maU dfweel-mcat pudding. ^ 

PUT a thin pu(5»paftc all over your difli; then have candied, 
orange, and lemon-peel, and citron, of ciich an ounce, dice' - 
them thin, and lay them all over the bottom of your difti ; then 
beat eight yolks of eggs, and two whites, near half a pound of 
fugar, and half a pound of melted butter. Beat all well toge-^ 
ther ;. when the oven is ready, pour it on your fwectmeats. An^ 
hour or lefs will bake it. The oven muft not be too hot;-- [ ' 

^0 make a fine [lain pudding. 

GET a quart of milk, put into it fix laurel-leaves, bbi? it, 
then take out your leaves, and ftir in as much flour as wilt 
make it a hafly-pudding pretty thick, take it ofF, anJ then ftir " 
in half a pound of butter, then a quarter of a pound of fugar, a 
fmall nutmeg grated, and twelve yolks and fix whites'of eogs 


lit * fie'idiiofXcokify^^' 

vrell beaten. Mix ill welt together, butter a dilh an? put' !n 
your fttiff^ 'A little itiote tlian half an fcour will bake it; ' '. 

i.GET a .quart. of cream, boil it \yitb four or five laurc!-^ 
: Jeavcs y then take them put,, and brcdc in half a poi^hd of Na«; 
pics bifcuits, half a pound of butter, ibme fack,« and a ' 
little fait ; take it off the fire, cover it up, when it is almoft cold, ' 
put in two ounces of blanched almonds beat fine and the yolks ^ 
of fivje eggs. Mix all well together, and bake it in a moderate 

oven half an hour. Scrape fugar on it, as it goes into the ovcn»: 

,::t. .:::•.-; r . ••-;,:>• .. : .. • ..; -.. • . ' •-. ,• i • 

^. y^ ^^^^ ^ tread and butter jpuddhig. 

.GET a penny loaf and cut it into thin flices of bread and.; 
Kutter, as you do for tea. Butter your difh as you cut ihemi * 
V^y Rices all over thedlfh, then ftrew a Tew currants clean vva(h- ; 
cd and picked, then a row of bread and butter, then a few cur^r 
rahts,'ahd fo on till all your and b'uttcrjs in i then take a 
pint, of milk, beat up four eggs, a* little fah, half a nutmeg 
{[rated, mix all together with fugar to your taftc \ pour this over 
the breads and bake it half an bour» A pufT-pafte under does 

bcft. You may put in two fpoonfuls of rofc- water. 

\' ... . 

\[; :\ :, A ^^ ^^01^6 c botUd Tice puddwg. , ' ; 

I HAVING, got ^ quarter of a»pound of 'the flour of rice, 
put it over the fire with a pint of milk, and keep it ftiniog con*; 
ilanily, that it may not clod nor burn. When it is of a good 
^ thickncfs, take it oft*, and pour it into an earthen pan \ (lir in: 
half a pound of butter very.fmooth) and half a pint of cream or. 
new milk, fweeteato your palate, grate in half a nutmeg anJ^ 
the outward rind of a. lemon. Beat up the yolks of fix eggs 
and two whites, beat all well together; boil it either in fmall 
china bafons or wooden bowls* When boiled, turn them into 
i; difli> pour melted butter over them, with a little fack, and 
throw.fugar all oven 

^6 make a cheap rice fuddiug. 

,rC*ET a quarter of a pound of rice and half a pound of rai- 
fins (toncdy and tie them in a clothe- G:ve the rice a great deal 
of Voom to fwclL Boil it two hours : when it is enough turn ic 
* into your dini, and pour melted butter and fugar over it, with 
t little nutmeg;/. r .;: : ,..• 

9n? jn4« « cheap plain nee pudding. ^ : - . ... 
GET 1 quarter of a pound of rice, tie it in a cloth, but ^ive ' 
room forfwelling/ Boil it an hour, then take it up, untie ic^ ' 
end with.afpoon (Itr in.a quarter of a pound of butter, grate ' 
foihe nutpifg,: and fweetcn to your tafte, then tie it up dob 
arid boil it another hour } then up, turii it into yourdifbp. 
and pour melted butter oreriCf* ., . V 4 .'\ ' . . ..../, 

.. ; :: .To make a cheap baJud rice puddm^.i^' x-u: /.•■:^ 

YOU muft take a quarter gf a pound ofVice,'bolIlt Wa 
quart of :*new milk, ftir it that it docs not burp ;* \vhcn it be- 
gins to be thick, take it pfF« li;t it ftand till it is^a little cooli 
^eri ftir mwell i quarter* of a pound of* butter* and fiigar to 
your palate; grate a fmall nutmeg, butter your difli, pour it in^ 
and bake lU --^ ' 

/ ;• •.:.: ..• . : Ji \nake afpinaib puddings v:' •^- ' \ ! - r 

•'-TAKE a quarter of a peck br'fpinacbVi)icked and wal^el 
dean, put it into a fauce' pan, witn a little fait, cover jt'clof^; 
and when it is boiled juft tender, throw it'into a ficve todraitii^ 
then chop It with a knife, beat up fix eggs, mix well -with it 
half a pint of cream and a ftalc roll grated fine, a little nut* 
meg, and a quarter of a pound of melted butter; Air all well, 
together, put it into the fauce-pan you boiled the fpinacht and 
keep fiirring it all the time till It begins to thicken ; then wet 
and flour your cluh very well, tie it up and boi) it ari hour« 
When it is enough, tur/i it into your dilh, pour mdted buitcf 
over ic, and the juice of a Seville orange, if jou like it ; as to 
fugar, you muft add, or let it alone, juil to your tafte. You 
m<iy bake it \ but then you ihould ptit fa a qu;ir:cr of a pound 
of fugar. You may add bifcui; in the room of bread, if )oti 
like it better. * . 

£ - 

\' . i To make a pahlng pudding. ' V - 

TTAK]^ a pint of good cream, fix eggs, and half the white!?^ 
Wat tjiem well, and mix with the cream; grate a little niit^ 
ineg'in.| add a little fliltj^anJ a'little rofc- water, if it be agree-ibje; - 
j;rate..iri the crumb of a halfpenny roll, or a fpoonful «*! 
flour, 'firll mixed with' a little of the cream, or a Ijpconful <.f 
the flour of rice, which you plcafe. Buttw aVbth wtjl, and 





«o flbi Jrl of Cociery^^ 

flour^ it ; then pilt in voui^ mixture, tie it not too clofct and 
boil it half at\ hour faft« Be fure the water boUs before you 

put it in. •*/* ""!. ' \ \- 

.- v; • :JV make a cream $udding\ „ • :: * f i^ 

_ TAKE a quart of cream; boil it with a blade of mace» anil 
half a nutmeg grated, let it coo), beat up eight eggs,; and/ 
three whites^ firain them well, mix a fpoonful of flour 'with; 
them, a quarter of a pound of almonds blanched;* and beat very : 
• fine, with a fpoonful of orange- flower or rofe- water, mix witfej 
a the eggs, then by degrees mix in the creani, beat all well toge*> 
ther, take a thick doth; wet it and flour it well, pour in. your 
I ftuflF, tieJt dofe, and boil it half an hour. Let the water boi| 

^^ I all the time fail \ when it is done, turn it into your di(h, pour 

•r melted butter over, with a little fack, and throw fine fugs^r all 
over it. . . . . . t 

... . ••'••<• 

To make a prune pudding. 

TAKE a quart of milk, beat fix eggs; half the whites, with 

half a pint of the milk and four fpooiifuls of flour, a. little, falc 

[ and; two fpoonfuls of beaten ginger ; then by degrees mix in all 

' the milk, and a pound of prunes, tie it in a clotH, bpiric an 

!bour, melt butter and pour over it. Damfons eat ^well done. thi:> 

way in the room of prunes. \. \^/ * .^ , 

. ^ > ;j To make a fpoonful pudding. 

. >"^'»y^Kg a fpoonful of flour, a fpoonful. of cream or milk, 
an egg, a little nutmeg, ginger and fait} mix all together, and 
^ boil it in a little wooden dilh half an hour. You may add a. 
few currants. 

' i I To make an appU pudding. 
MAKE a good pu'fF pafte, roll it out half an inch thick, pare 
your apples, and core them, enough to fill the cruft, and 
clofe it up,- tie it in a cloth and boil it. If a fmall pudding, twd 
hours : if a large'one, three or four hours. When it is enough 
, turn it into your di(h, cut a piece of the crud out of the top, 
butter and fugar it to your palate ; lay on the cruft again, and 
fend it to table, hot. *A pear pudding make the fame way. And 
thus you may make a damfon pudding, or any fort of plums, 
apricots, cherries, or mulberries, and are very hue. 

midi Plain and Ea£f. «i> 

^^^^\-- •■ ■• . ^ '■' ^ / -^ ' •■..■.••■•:;,.••■-■ ■:■■ 5: 

' f0 wake yofi dumpTin^s. . ^ ^ I 

FIRST make a light dough as for bread, with flour, water^* ^ I 

fait and ycaft, cover with a cloth, and fct it before the fire for \\ 

half an hour \ then have a fauce-pan of water on the fire, and | 

v^hen it boih, take the dou&h, and make it into little round . I 

balls, as 'big as ai; large hens egg; then flat them v/ith your V 

hand, and put them into the boiling water;, a few minutes boils f 

them. Take great care they don't fall to the bottom of the pot f . 

or fauce-pan, for then they will be heavy ; and be fure to keep ^ 

the water boiling all the time. When they are enough, take I, 

them up (which they will be in ten minutes or lefs) lay them in i\ 
your dilh, and have melted butter in a cup. As good a way as ^ . ' |^ ' 

any to fave trouble, is to fend to the baker's for half a quartern I { 

«f dough (which will make a great many) and then you have { | . 
only the trouble of boiling it. ^ - ;> 

■■;:■• ■•■*■.•"••-■• \-:\[ 
. ,. To make Norfolk dumplings. ;. Iv 

MIX a good thick batter, as for pancakes ; take half a pint ?^ 

of milk, two eggs, a little fait, and make it into a batter with | 

flour. Have ready a clean fauce-pan of water boiling, into I" 

which drop this batter. ^ Be Aire the water boils faft, and two i • 

or three minutes will boil them ; then throw them into a fieve .; * ^ | 

to drain the water away, then turn them into a diOi and ftir .'\ ':. '\ i ^ 

a lump of frelh butter into them ; eat them hot, and they, are \ 

very good.* .• * ^ 

To make bard dumplings. j • ' . j; 

MIX flour and water, with a little fait, like a pafle, roll ;- l] 

them in balls, as big as a turkey's egg, roll them in a little flour^ \ * . . -^ • 

have the water boiling, throw them in the water, and half an 1 

hobr will boil them. They are heft boiled with a good piece of . ' ?! 

beef. You may add, for change, a few currants. Have melted - "^ 

butter in a cup. :• \ 

Another w^ to make hard dumplings. '. .[ * -I 

RUB into your flour firft a good piece of fentter, then make 
it like a cruft for a pye; make them up, and boij them as ^ ^ 

above* . \ ; ..-/..■;.■ ;* .::^:'-'"-. I. 

' * T0 . i 


^eAtt fif CooUrff 

■ X 




' T^ mdkt appU dumplings. 

; MAKE^il good pufT-paflc, pari fome large apples, tut theJh 
in quarters^ and take out the cores very nicely'} take a pie^ 
of CI uft,.an<I roil it round, enough for one apple i if they are bir; 
they will not look pretty. To roll the cruft round each apple and 
make them round like a ball, with a Kttle flour in your hand, ! 
Have a pot of water boiling, take a clean cloth, dip it in tW ' 
water, and (hake flour over it; tie each dumpling by itfelf, ' 
and put them in the water boiling, which keep boiling all tt^ 
time ; and if your cruft is light and good, and the apples no( 
too large, half an hour will boil them ; but if the apples br 
large, they will take an hour^s boiling. When they are enough,- 1 
take them up, and lay them in a diln ; throw fine fiigar all over 
them, and fend them to table. Have good frefh butter melted 
ill a cup, and fine beaten fugar in a faucer. 

• Jnotbcr way to make apple dumplings. 

MAKE a good pufF-pafte cruft, roll it out a little thicker than 
9 crown piece, pare fomc large apples, and roll every apph, 
in a piece of this pafte, tie theni clofe in a cloth feparate, boil i 
fhem an hour, cut a little piece of the top off, and take out the '• 
Core, take a tea-fpoonful of lemon-peel (lircd as fine as pofllble; \ 
juft give it a boil in two fpoonfuls of rofe or orange-flow^f* .| 
water. In each dumpling. put! a tea-fpoonful of this iiqiioi^,!j 
fwecien the apple with fine fugar, pour in fome melted buttcrj ' 
and lay on your piece of cruft again. Lay them in your difli, 
and throw.nne fugar all over. '^. 

JV make a cheefe-curdjlorendine. 

TAKE two pounds of checfe-curd, break it all to pieces witk '' 
your hand, a pound of blanched almonds finely pounded, with | 
a little rofe-water, half a pound of currants clean walked Hk \ 
picked, a little fugar to your palate, fome ftewed fpinach <9^ ' 
fmall i mix all well together, lay a pufF-pafte in a difli, put in 
your ingredients, cov-r it with a thin cruft rolled, and laid-l- • 
crofs, and bake it in a moderate oven half an hour. As to the ^ 
lop-cruft, lay it in what Ihape you pleafe, eilTier rolled d 
marked with an iron on purpofe^ 

made Plahi'and Edfi. 92^ 

JET half a dozen of Seville oranges> fa^vc the juice» Alee out I: 
. pulpt lay them in. water twenty-four hours, ihift ihcitt V % 
ce or four times, then boil them in three or four waters, thea : | ; 

in them from the water, put them in a pound of (agar, an«t K 

ir juice, boil them to a f^rop, take great care they do not \\ 

:k to the pan you do them in, and fct them by for ufe. ^Vben ^' 
o ufe them, lay a pufl^pafte all over the di(h, boil ten pippins 
red, quartered and cored, in a little water and fugar, and 

:e two of the oranges and mix with the pippins in the di(h« f. 

ike it in a flow oven, with cruft as above : or juft bake the jf \ 

uft, and lay in the ingredients. . / ' / t^ 



^0 make an (iriicboh pye. 

BOIL twelve artichokes, take off all the leaves and choke^ 

ike the bottoms clear from the ftalk, make a good puff.paftecruft^ 1; . 

nd lay a quarter of a pound of good fre& butter all over the 1^ . 
lottom of your pye j then lay a row of artichokes, flrew a little ■ .-. f % \ 

)epper, fait, and beaten mace over them, then another row, and v 1^ t 
Irew the reft of your fpice over them, put in a quarter of a. • ^ f^ i 

^und more of butter in little bits, take half an ounce of truffles* l . ;^f < 

ind morels, boil them in a quarter of a pint of water, pour the ff- . 

water into the pye, cut the truffles and morels very fmall, throw. />> ' 

dl over the pye; then have ready twelve eggs boiled hard, take . "H"^ > 
)!ily the hard yolks, lay them all over the pye» pour in a gill of 

^ ■ 

»hite wine, cover your pye and bake it. When the cruft is • .V^ 

done, the pyeis enough. Four large blades of mace and twelve ♦ ■ / if \' 
peppercorns well beat will do, with a tea-fpoonful of falt» , v |i ^ 

• • - * ..>..■.•.-•' :"•■ /■■■/,■ tl'.- 

} .■■■} ■ -i- . •; ■ • • i-i ? 

,; To fnah a fwect egg pye. t V 

islMAKE a good cruft, cover your difli with-it, then have . . " 

l^dy twelve eggs boiled hard, cut them in flices, and lay / 

||em in your pye, throw half a pound of currants, clean wafhed .. 

|tid picked, all over the eggs, then beat up four eggs well, ^ ,|: 

fcxcd with half a pint of white wine, j^ratc in a frnall nutmeg, ti 

rad make it pretty fv/cet with fugar, "^You arc to mind to la/ I! 

Quarter of a pound of butter between the egg5, then pour ia fi 

jfour wine and eggs and cover your pye. Bake it lialfaa hour, * j- 

r till the cruft is done* . - m • v : / 1- 

T0 ■.:, ^; 




;%24' ;. : .The Jfyt of Cooketji ^ 

: Tomakeapotatoifye. 
BOIL three pounds of potatoes, peel them, make a good cruS 
and lay in your difh ; lay at the bottom half a pound of butter, 
then lay in your potatoes, throw over them three tea-fpoonfuls 
of iait, and a fmall nutmeg grated all over, fix eggs boiled bard 
and chopped fine, throw all over, a tea-fpoonful of pepper ftrew. 
ed all over, then half a pint of white wine. Cover your pyc, 
and bake it half an hour, or till the crufl: is enough. 
' . • i" ■ 
" ' V . ^0 make an onion pye. 

WASH and pare fome potatoes, and cut them in flices,'petl 
fomc onions, cut them in fliccs, pare fome apples and flice 
them, make a good cruft, cover your difh, lay a quarter of a 
. pound of butter all over, take a quarter of an ounce of mace \ 
beat fine, a nutmeg grated^ a tea-fpoonful of beaten pepper, three 
tea-fpqonfuls of fait, mix all together, ftrew fome over the but- 
ter, lay a layer of potatoes, a layer of onion, a layer of apples, 
and a layer of eggs, and fo on till you have filled your pve, 
firewing a little of the feafoning between each layer, and a 
quarter of a pound of butter in bits, and fix fpoonfuls of water. 
Clofe your pye, and bake it an hour and a half. A pound of, 
potatoes, a pound of onions, a pound of apples, and twelve egg) 
will do* 

To moh an orafi^eado pye. 

]| r MAKE a good crufi, lay it over your difh, take two orange^, 

^ ^ boil them with two lemons till tender, in four or five quarts of 

|! water. In the lad water, which there mull be about a pim | 

|i of, add a pound of loaf fugar, boil it, take them out and flicc 

|. . ihem into your pye; then pare twelve pippins, core them anJ^ 

|l give them one boil in the fyrup ; lay them all over the ora:i;;e | 

V >nd lemon, pou» in the fyrup, and pour on them fome drange- 

j' ado fyrup. Cover your pye, and bake it in a flow oven haUaii 
hour. . 

rj; . 'To make ajktnet pye. 

jl TAKE your (kirrets and boil them tender, peel them, fllcc 

J, them, fill your pyc, and take to half a pint of cream the yolM] 

I ari egg, beat fine with a little nutmeg, a little beaten mace aid 

I a little fait ; beat all together well, with a quarterof a pounJcl 

il . freOi butter melted, then pour in aj much as yOur diflt will holi 

ii put on the top cruft and bake it half an hour. You may r«^ 

Ji - ' . . : i» 

made Plain and Ea^. 225 \ 

in/ome hard yolks df eggs ; if you cannot get cream, put in. \ 

^i!k, but cream is bcft. About two pounds of the root will 

&)• • . , • ' . . . • ' 

^0 thake an apple pie. . 

r MAKE. a good pufF pafte cruft» lay fome round the fides of 
rbe difh, pare and quarter your apples, and take put the cores. 
fay a row of apples thick, throw^in half the fugar you defi^n 
for your pie, mince a little lemon-peel finr, throw over and 
fquetze a little lemon over them, then a few cloves, here and 
there one, then the reft of your apples and the reH.of your fu» • 
pr\ You muft fwceten to your palute, and fqueeze a little 
more Icnfion. fioii the peeling of the apples and the cores in ' . 
fome fair water, with a blade of mace, till it is very good j 
drain it and boil the fyrup with a little fugar, till there is but 
very little and good, pour it into your pie^ put on your upper 
cruft and bake it. You may put in a little quince or marmalade, ^ 
i^ you pleafc.' 

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 yolks oftwo eggs and half a pint of cream, with a little nut* 
meg, fweetened with fugar, take off the lid and pour in the 
cream. Cut the cruft in little three-corner pieces, flick about 
the pie and fend it to table, 

^0 mcke a cherry pie. 

MAKE a good cruft, lay a little round the fides of your difli, , 
throw (ugar at the bottom ; and lay in your fruit and fugar at \ 
up. A few red currants does well with them; put on your lid, 
iiid bake in a flack oven, 

M-lcc a plumb pic the fame way, and a goofcberry pie. If 
you would have it red, let it ftand a good while in the oven, af- 
\tT the bread is drawn, A cuRaid is very good with thegoofe«. . 
){tjry pic. 

TV make a faUfJb pie. ' • 

GET a fide of falc-fi/h, lay it in water all night, next niorn- ; 
i^g put it over the fire in a pan of water till it is tender, drain 
k and lay it on the drcficr, take off all the ikin and pick the 
<»»tat clean from the bones, mince it fmall, then take the crumb 
oftwo French rclls, cut in flices, and boil it up with a quart 
t*f new milk, break your bread very fine with a fpoon, put to 
It your minced rJt*fifIi, a pound of melted butter, two fpoon* 

O fuls . 



iiS ' Tbi Jrt of Cookery^ 

M^otmUcei plrfley, half a nutmeg grated, a Utile beaten pep. 
per; and three tea-fpoonfuls of muftard, mix all well togetheri 
make a good cruft, and lay all over your dtlh, and cover it up.. 

Bake it an hour. 

ij . ^ ^0 make a carp pe. 

^\ ! TAKE a large carp, fcaIe,.waQ), and gut it clean ; tike an; 

1| eel, boil it juft a little tender, pick ofFall the meat and mince it 

ij * fine, with an equal quantity of crumbs of bread, a few fwcct-J 

]| herbs, a lemon -peel cut fine, a little pepper, fait, and graced 

nutmeg, an anchovy, half a pint ofoyftcrs parboiled and chop- 
1 . ped fine, the yolks of three hard eggs cut fmall« roll it up with 
' a quarter of a pound of butter, and fill the belly of the carp. 
Make a good crufl, cover the difli, and lay in your carp ; favc 
j ; the liquor you boil your eel in, put in the eel bones, boil them .' 
^i i¥ith a little mace, whole pepper, an onion* fome fweet-herbs, 

^1 and an anchovy. Boil it till there is about half a pint, ilrain it,[ 

4j add to it a quarter of a pint of white wine, and a lump of but-; 

. ter mix'd in a very little (lour ; boil it up, and poilr into your 
pie. Put on the lid, and bake it an hour in a quick oven. Ift 
there be any force meat left after filling the belly, make balls of: 
it, and put into the pie. If you have not liquor enough, boil 
a few fmall eels, to make enough to fill your difli. 

^0 make a foal pie. 

* MAKE a good cruft, cover your di(h, boil two pounds ofeelsi 
* Mnder, pick all the ficfh clean from the bones: th^ow the boner 
into the liquor you boil the eels in, with a little mace and fa!t^ 
v} till it i> very good, and about a quarter of a pint, then ftrain it.^ 

'\\ In the mean time cut the flcfh of your eel fine, with a little le-,' 

j; ' *-. mon-peei (bred fine, a little fait, pepper, and nutmeg, a few* 
|j- crumbsof bread, chopped parfley, and an anchovy; melt a quar- 

11 ter of a p^und of butter, and mix with it, then by it in the difh, 

I* , cut the flefh of a pair of large foals, or thiee pair of ytty fmilt 

.:. ones, clean from inc bones and fins, lay i: on the force-mearand» 

\i * - pour in the broth of the eels you boiled; put the lid of the pii 

on, and bake it. You fliould boil the bones of the foals wiil^, 
the eel bones, to make it good. If you boil the foal bones wuh: 
one or two little eels, without the force meat, your pie will be 
• very good. Ar.d thus you may do a turbot. 

^1 .■•■*■. ■■- ^ 

ijr ' '^"^ 


made Plain and Ea^f. 


; To make an eelpie^ 

MAKE a good cruft, dean, gut, and wafl) your eels very 
well, then cut them in pieces half as long at your finger % fea* 
fon them with pepper, fait, and a little beaten mace toyourpa* 
late, either high or low. Fill your difli with ee!s, and put at 
much water as the djlh will hold j put on your covcr« and bako 
tbcm well. - . 

To make a fiourJer fie. \ 

GUT fome flounders.^ wa(h them clean, dry them in a ctotht 
jufl boil them, cut ofF the meat clean from the bones, lay a goa4 
crtjft over the di(h, and lay a little frefh butter at the bottomland 
on that the fifti ; feafon them wjth pepper and fait to your mind,. 
Bdil the bones in the water your fi(h wa^* boiled tn> with a little, 
tit of horfe-raddifli, a little paVfley» a very little bit of lemon* 
peel and a crull of bread* fioil it till there isjuft enough liquor . 
(6r the pie, then ftrain it, and put it into your pie; put on tc&c 
top-cruft, and bake it« 

To make a herring pie. 

SCALE, gut, and wafh them very clean, cut ofFthe heads, 
fins, and tails. Make a good cruft, cover your did), then fca* 
fph your herrings with beaten mace, pepper, and fait ; put a 
little butter in the bottom of your difli, then a row of herrings, 
pare fume apples and cut them in thin flices all over, then peel 
fdme onions, and cut them in flices all over thick* lay a little 
butter on the top, piit in a little water, lay on the lid, and bake 

^ • * To make afaJmon pie. 

;MAKE a good cruft, cleanfe a piece of falmon well, feafon 
icivith fait, mace, and nutmeg^ lay a little piece of butter at the 
bottom of the di(h, and lay your falmon in. JMelt butter ac- 
cording to yonr pie ; take a lobfter, boil it, pick out all the fleOi, 
chop it fmall, bruife the body, mix it well with the butter, 
w^ich muft be very good ; pour it ortx your falmon, put oa 
the lid, and bake it welK 

aa To 







22U 7be Art of Cookery^ , ;^ 

To make a lotjter pte. 

MAKE a good cruft, boil two lobfters, talcc out ihc taJb) 
cut them in two« take out the gut, cut each tail in' four piccei^^ 
and lav them in the difli, ^ Take the bodies, bruifc them weB 
with the claws« and pick out all the reft of the meat ; chop it 
all together, fcafon it with pepper, fait, ind two or ihice 
I fpoonfuls of vinegar, melt half a pound of butter, ftir all toge* 
. tncr, with the crumb of a halfpenny roll rubbed in a clean clori 

|| fmall, lay it over the tails, put on your cover, and bake it iiu 

:)5 flow bven« 

a ■■■..■■■ ' ; ^ ' 

Is. • To make a mujfelpie.^ 

l}' 'MAKE a good crud, lay it all over the di(h, wafh your 

Ii muflels clean in fcveral water's, then put them in a deep (lew* 

j? pan, cover them and let them ftcw till they arc all open, pick 

'aI .' them out and fee there be no crabs under the tongue } put therh 

h . * in a fauce-pan, with two or three blades of mace, flrain the Ii- 
. quor juft enough to cover them, a good piece of butter and t 
few crumbs of bread j ftew ihem a few minutes, fill your pie, 
put oa the lid, and bake it half an hour. So you may make 
. anoyftcr pie. 

I|' • To make Lent mince pieces. 

v! SIX eggs boiled bard and chopped fine, twelve pippins pared 

ll and chopped fmall, a pound of raifins of the fun ftoned and 
;:]^ -. chopped fine, a pound of currants waflied, picked, and rubbed 

];; clean, a large fpoonful of fine fugar beat fine, an ounce of citron, 

j^ ' an ounce of candied orange, both cut fine, a quarter of an ounce 

jii of mace and cloves beat fine, and a large nutmeg beat fine; 

i| mix all together with a gill of brandy, and a gill of fack. Make 

h your cruft good, jind bake it in a flack oven. When you make 

h your ^ie, fquecze in the juice of a Seville orange, and a glafs of 

![ led wine, 

ij ^ To collar falmon. 

!| ; TAKE a fide of falmon, cut ofF about a handful of the tail, 
% * walh your large piece very well, dry it with a clean cjorh, wafli 
n it over with the yolks of eggs, and then make force-meat with 
I j * ivhat you cut off the tail ; but take off the flcin, and put to it 
j.. a handful of parboiled oyftcrs, a tail or two of lobltcrs, the 
']{ yolks of three or four eggs boiled hard, fix anchovies, a band- 
it nil offwcct-hcrbs chopped fmall, a little fait, cloves, mace, nut- 

t ' ■ • in«fr 


made Plain and Eaff. 229 

me g» pepper beat fine, and grated bread. Work ill thefe toge* 

Vhcr into a body, with the yolks of eggs, lay it all over the flelhy 

part, and a little more pepper and fait over the falmon ; . fo roU 

it up into a collar, and bind it with t>foad tape, then boil it in 

water, fait, and vinegar pbut let the liquor boil firft, then put * 

iti your collars, a'bunch of fweet herbs, diced ginger and nut- / t 

mrg ; let it boil, but not too fafl*. It will take. near two hdurs \, 

boiling. When it is tnougb, take it up into your foufing-pan | ' 

and when the pickle is cold, put it to your falmon, and let it * ; ^ ' 

Hand init till ufed , or otherwifeyou may pot it. Fill itupwith ; | ■ 

claiified butter, as you pot fowls j that way will keep longed* | 

To collar eels. , . - 

TAKE your eel and cut it open, take out the bones, cut off . 
the head and tail, lay the eel flat on the drcflcr, and (bred fome 

fagc as fine as poffible, and mix with it black pepper beat, grat- J 

cd nutmeg and fait, lay it all over the eel, roll it up hard in litr \: 

tie cloths; and tie both ends tight) then fct over the fire fome ' \ 

water, with pepper and fait, five or fix cloves, three or four . t 

bladesofmace, abay leafortwo. Boilit, bones, head, and tail r % 

well together; then take out your heads and tails, put in your ' * | 
eels and let them boil till they are tender j then take them out, 

and boil the liquor longer, till you think there isenough to cover . 

them, l^ake it ofF, and when cold pour it over the eels.and co«. | 

vcr it clofe. Won't take ofF the cloths till you ufc them, I 

To pickk or hake herrings. : * 

SCALE and wafli them clean, cut ofF the heads, fake out the '1 

rocs, or wa(h them clean, and put thcnv in again juft as you % 
like. Seafon them with alittle mace and cloves beat, a very little 
beaten pepper and fair, lay them in a deep pan, lay two or three 
bay- leaves between each lay, then put in half vinegar and half 

water, or rape vinegar. Cover it clofe with a brown-paper, and • | 

fend it to the oven to bake; let it (land till cold, then pour ofF '/ h' 

'that pickle, and put frefli vinegkr and water, and fend them to • f . 

the oven again to hake. Thus do fprats ; but don't bake them 3 

^the fecond time. Some ufc only all-fpice,but that is not fog*)od. l^ 

To pickle or hah mackreU to keep all the year. . ^ v \ r 

GUT them,cutofFthcirhcaJs,cuttbemopen, dry them very ^; 

. veil with a clean cloih, take a pan which. they will lie clever- ^ ; 

ly in, lay a few ^av-leaves at the bottom, rub the bone with a . J- 









S'^0 '^hi Art of Cookiry^ 

'. li tie l^ay-faU beat 6ne, take a little beaten rnace^ a few cloves 

brat fine, black and white pepper beat fine ; mix t little fait, 

: rub thenn infide and out with the fpice^ (ay them in a pan» and 

! between every lay of the mackrel put afcw bay-leaves ; then co* 

' ver. them with vinegar, tie them down clofe with brown papcf^ 

- put them into i flow oven : they will tvrke a good while doing; 

^ when they are enough, uncover them, let them {land till cold^ 

then pour away all thar vinegar, and put as much good vintgar 

.' ts will cover them, and put in an onion ftuck with cIqvcs. Send 

them to the oven again, let them ftand two hours in a very flour 

even, and they will keep all the year ; but you muft not put in 

your hands to take out the mackrel, if you can avoid it, but taki 

a flice to take them out with. 7*he great bones of the macktel 

. taken out and broiled, is a pretty little plate to fill up the coi^ 

|| * ner of a table, 

ij. ■ • ■ . .- 

^0 foufe mackrel. 

YOU mud wafli them clean, gut them, and boil them in fait 
and water till ibey are enough ; take them out, lay them in a 
.clean pan, cover them with the liquor, add a little vinegary and 
Vhen you fend them to table, lay fennel over them. 

i^, . TcpQt a lohjler. 

; TAKE a live lobffer, boil it in fait and water, and peg It that 
no water gets in } when it is cold, pick out all the fle(h and 
' body, tdke out the gut, beat it fine in a mortar, and feafon it 
jl Vfirh beaten mace, grated nutmeg, pepper, and fait. Mix all to- 

' . jgether, melt a little piece of butter as big as a large walnut, and j 
^^ uiix it with the lobfter as you are beating it; when it is btatto ^ 

iift a pa(le,put it into*your potting-pot,and put it down as clofe and 

|) ; hard as you can; then fet fome frefli butter in a deep broad pan 

:jij \ before the fire» and when it is all melted, take ofF the fcum at 

\\ the top, if any, and pour the clear butter over the meat as thick 

I?' as a crown-piece. The whey and churn-milk will fettle at the 

bottom of the pan ; but t ikc great care none of that gees in, and 
. always let your butter be very good, or you will fpoil all; or only 
put the meat whole, with the body mixed among it, laying 
them as clofe together as you can, and pour the^butte> over 
them. You muff be fure to let the lobfter bo well boiled. A 
middling one will take half an hour boiling. 

■ .\ made "Plain and Eajy^ *3l 

* • " • . ■ • ■ .■.■■'•.'■ 

* TAKE a large eel, fkin it, cleanTe if| and waOi It very ele^n, 
dry it in a- cloth, and cut it into pieces as long as your finger, 
fearonthcm with a little beaten jnace and nutmeg, pepper, faltt 
and a little fal-prunella^beat fine i lav them in a pan, th^n vour 
lis much good butter over them as will cover them, and clarified 
as above. Tliey muft be baked half an hour in a quick o\'ens 
if a flow oven longer, till they are enough, but that you muft 
judge by the largenc fs of the eels. With a fork take them out, 
and lay them on acoarfecloih to drain. When they are quite 
cold, feafon them a};ain with the fame feafoning, lay them in 
ihe pot c-ofe i then take oft the butter they were baked in clear 
from the gravy of the fifh, and fet it in a difli before the fire. 
When it is melted pour the dear butter over the eels, and let 
them be covered with the butter. 

In the fame manner you may pot what you pleafe. You may .: 
bone your eels if you chufe it^ but then don't put in any fal- 
prunella. . • 

Yo pet lampreys. 

SKIIT them, cleanfe them with fait, and then wipe them 
dry; beat fome black- pepper, mace, and cloves, mix them with 
fait, and feafon them. Lay them in a pan, and cover them with 
clarified butter. Bake them an hour ; order them as the eels^ 
only let them be'feafoned, and one will be enough for a pot. 
You.ujuft feafon them well, let your butter be good, and they 
will keep a long time* 

♦ ■'. 

^opdt cbarrs. 

AFTER having cleanfed them, cut off the fins> tails, and 
heads, then lay them in rows in a long baking* pan} cover them . 
with butter, and order them as above. 

To pot a pike. ■ . 

YOU muft fcale it, cut ofF the head, fplit it, and take out the 
:chine-bone, then ftrew all over the infide fome bay- fait and 
pepper, roll it up round, and lay it in a pot. Cover it, and 
•bake it an hour. Then take it out, and lay it on a coarfe cloth 
to drain; when it is cold, put it into your pot, and cover it 
wb clarified butter. 

0.4 7' 





i ' ' 





iji W^ ;;ff/ ^ Ctf^i^rjTt 

yi fotfalmon. 

' : TAKE t piece oT frcfli falmon, fcale iti and wipe it clean, 
(let. your piece or pieces be as big as will lie cleverly on your 
pot) fearon it wirh Jamaica pepperi blacic pepper, mace, ^n4 
rj^ . cloves beat fine, mixed wich fair, a licde fal prunellai, beat fine, 

i'.l and rub the bone with. Seafon with a little of the fpxc, pour 

^ ^,; clarified butter over it, and bake it well. Then take it out 

ll carefully, and lay it to drain; when cold, feafon it well, hy 

'^i it In your pot clofe, and cover it with clarified butter, asa- 

[ t'r ' bove. 

l<\ Thus you may do carp, tench, trout, and fcveral forts of 

j1 fifh. 

•r^ ' • : . ■ • . 

[I ■' • ^ Another way to pot falmon. 

j1 '. SCALE and clean your falmon down the back, dry it well, 

\] and cut it as near the fliape of your pot as you can. Take two 

j I * nutmegs, an ounce of mace and cloves beaten, half an ounce of 

Iji white pepper, and an ounce of fait ; then take out all the bones, 

\v, cut ofF the jole below the fins, and cut off the tail. Seafbn the 

|:; fcaly fide firft, lay that at the bottom of the pot ; then rub the 

feafoning on the other fide, cover it with a di(h» and let it ftand 
' j * all night. It muft be put double, and the fcaly fide, top and 

^ ' bottom ; put butter bottom and top, and cover the pot with 

ibme ftifF coarfe pafie. Three, hours will bake it, if a large 
fitti ; if a fmall4>ne, two hours ; and when it comes out of the 
oven, let it (land half an hour; then uncover it, and raife it up 
at one end, that the gravy may run our, then put a trencher 
and a weight on it to^prcfs oat the gravy. When the butter ri 
cold, take it out clear from the gravy, add fome more to it, 
and put it in a pan before the fire; when it is meltrd, pour it 
over the falmon; and when it is cold, paper it up. As to the 
feafoning of thete things, it muft be according to your palate. 

f ' more or Icfs. 

N. B. Always take great care that no gravy or whey of the 
butter is left in the potting ; if there is, it will not keep. 

C H A P. 

mode Plain and Eaff, 2^% 

*■ ■ ••■ c H A p.-''x.' :>::,.■ 

Directions for the SICKJ -i 

i don*t pretend to meddle here in the phyfical way ; but a. few . 
dircAions for the cook» or nurfe^ I prefume, will not be sm« 
proper, to make fuch adiet, &c. as the doftor (hall order* 

To make mutton hroib. 

TAKE a pound of a loin of mutton, take off the fat, put to 
it one quart of water, let it boil and ikim it well ; then put 
io a good piece of upper-cruft of bread, and one large blade of 
' mace. Cover it clofe, and let it boil flow])r an hour; don't ftir 
it, but pour the broth clear off. Scafon it with a little fait, and 
^e mutton will be fit ro eat. If you boil turnips, don't boil 
ihemin the broth, but by thcmfelves in another fauce-pan. 

Vto loiVa fcrag of vcaU 

SET on the fcrag in a clean fauce-pan : to each pound of veal 
put a quart of water, (kim it very clean, then put in a good 
piece of gpper-cruft, a blade of mace to each pound, and a little 
parfley tied with a thread. Cover it clofe ; then let it boil stij 
foftly two hours, and both broth and meat will be fit to cat. 

To make beef or mutton hrotbfor very weak people^ who 

'^.\ take hut little nourijbtnent. 

TAKE a pound of beef, or mutton, or both together: to a' 
pound put two quarts of water, firft (kin the mcat'and take off 
all the fat; then cut it into little pieces, and boil it till it comes 
to a quarter of a pint. Seafon it with a very little corn of fait. 
flcim ofFall the fat, and give a fpoonful of this broth at a time*' 
To very weak people, half a fpoonful is enough ; to fome a tea- 
fpoonful at a time j and to others a tea- cup full. There is 
greater nourifhment from this than ar^y thing elfe»_ 







.454 thiAriof Cookery^ 

■ " ■* • ■ • . " - •' 

JV maie^beef irink^ wbicb is ordered for weak people, 

TAKE a pound of lean beef; then take ofFall the fat and , 
. (k?n, cu( it into pieces,, put it into a gallon of watcr« with the? 
j n iinder«crull of a penny*lo<if, and a very little fa1t/ 'Let it boil 

j ;j ' till it tomes to two quaru i then ftrain it off, and it ia a verj 
) I; hearty, dritik. 

' To make pork broth. 

TAKE two pounds of young pork ; then take off the (kin 
and fat, boil it in a gallon of water, with a turnip and a very 
little corn of fait. Let it boil till it comes to two quarts, thci\ 
ftrain it off, and let it ftand till cold. Take off the^fat, thrn 
leave the fettling at the bottom of the pan, and drink half a 
pint in the morning fading, an hour before breakfaft, and at: 
noon) if the llomach will bear it. 

*. . ^0 boil a cbichn. 

LET your fauce*pan be very clean and nice; when the water 
boils put In your chicken, which mu(l be very nicely picked 
and clean, and laid in cold water a quarter of an hour before ic. 
is boiled ; then take it out of the water boiling, and lay it in a 
pewter-diih. Save all the liquo^ that runs from it in the di(b, 
^ut up your .chicken all in joints in the difli ; then bruife the ' 
liver very fine', add a little boiled parfley chopped very fine, a* 
v^ry little fait, and a very little grated nutmeg : mix it all well ' 
together with two fpoonfuls of the liquor of the fowl, and pour 
it into the difh with the reft of the liquor in the difh. If t:)Cre 
l^not liquor enough, take two or three fpoonfuls of the liquor: \ 
ir was Wrled in, clap another difh over it; thcnfct it over a. | 
chaffing difh of hot coals five or fix minutes, and carry it to 
table hot with the cover on. This is better than butter, and 
lighter for the ftomach, though fome chufc it only with the li- 
quor, and no parfley, nor liver, or any thing elfe, and that is 
according to different palates. If it is for a very weak pcrfon, 
take off the (km. of the chicken before you fet it en the chaCSng- 
diih. If you ro.«ff ir, make nothing but brcad-fauce, and that | 
is lighter than any fauce you can make for a weak ftoniach, \ 

Thus you may drefs a ribbit, on^y bruife but a little piece of 
the liver. 



nuidi Phin and Eafy^ ^^^ 

^c holl pigeons. : ; 

LET yotir pigeons be cleaned, wafhed, dfn^^'ni and (kinned* 
Boil chenrin mitk and water ten minutes, and pour over them 
lauce made thus : take the livers parboiled, and bruife them fine 
with as much parfley boiled and cho]>ped fine. Melt feme but* 
ter", mix a little upith the liver and parfley firft^ then mix all to- 
gether, and pour over the pigeons. 

?V loll a partridge^ or orf other mid fowl. 

WHEN your water boils^ put in your partridge, let it boil 
ten minutes } then take it up into a pewter-plute, and cut it 
in two, laying the infides next the plate, and have ready Tome 
kread-iauce made thus : take the crumb qf a halfpenny-roll, or 
theieabouts, and boil it in half a pint of water, with a blade of 
mace. Let it boil two or three minutes, pour away moft of 
the water I then beat it up with a little piece of nice biittcr, a 
little fall, and pour it over the partridge. Clap a cover over it ; 
then fet it over a chafilng-difh of coals four or five minutes, and 
fend It away hot, covered clofe. 

Thus you may drefs any fort of wild fowl, only boiling it' 
more or lefs, according to the bignefs. Ducks, take ofF the 
(kins before you pour the bread-fauce over them; and if yoa 
roaft them, lay bread-fauce under them. It is lighter than gravj 
for weak fiomachs. 

To hoil a plaice orfiounder. 

LET your water boil, throw fome fait in ; then put in your 
fiih, boil it till you think it is enough, and take it out of the 
water In a flice to drain. Take two fpoonfuls of the liquor, 
^vicb a little fait, a little grated nutmeg \ then beat up the yolk 
of an egg very well with the jiquor, and ftir in the egg; beat 
itAvell together, with a knife carefully flice away all the little 
koncs round the fifli, poiir the fauce over it : then fet it over a 
chaffing-difli of coals for a minute, and fend it hot away. Or 
iii the room of this fauce, add melted butter in a cup. 

Ito mince veal or chicken for theftck^ or weak people.' 
MINCE achickenor fome veal very (ine, taking oiFthe flciq; 
juft boil as much water as will moiften it, and no more, with t 
my little fait, grate avery little nutmeg; then throw a litr^ ' 




^36 3^be Art of Coohry^ 

fiouc over itt and when the water boils put in the meaf« Kc^ 
I ihaking it about over the fire a minute ; then have ready tvio 

'} . or three very thin fippcts toafted nice ^nd brown, laid in the 

plate, and pour the hiince-mca^ over it. . 


' • V To pull a chicken fcr tbejick. 

YOU muft take as much cold chicken as you think proper, 

Ij « take off the (kin, and pull the meat into little bits as thick u 

;1 'a quill; then t^^ke the bones, boil them with a little fait till 

• I ; . they are good, drain it i then tsike a fpoonful of the liquor, i 

j fpoonful of milk, a little bit of butter, as bi^ as. a largt: nutni'-g, 

:]'; rolled in flour, a little chopped parfley as much as will lie oiu 

j'i fixpcnce, and a little fait if wanted. This will be tnougfc 

■1} for half a fmall chicken. Put all together into the fauce-pan: 

u then keep ihaking it till it is thick, and pour it into a hoc 


\] - '■ . '. ■ 

' { To make chicken broth. 

. j ; YOU mufl takeam old cock or large fowl, flay it; then pick 

vlj \ off* all the fat, and break it all to pieces with a rolling-pin: 
' I . ■ , put it into tv/o quarts of water, with a good cruft of bi cad, anJ 
! j ' a blade of mace. Let it boil foftly till itjs as good as you would 

. bave it. If you do it as it (hould be done, it will take five or fa 
i hours doing; pour it o(F, then put a quart more of boiling v/a. 

■ t .^ ier, and cover it clofe. Lee it bojl foftly till it is good, and (IraiQ 

it ofF. Seafon with;i very little fait. When you boil a chicken 
•ft (kve the liquor, and when the meat is eat, take the bones, then 

break them and put to the liquor you boiled the chicken in, 
J:. ^ with a blade of mace, and a cruft of bread. Let it boil till ic 
:;t ^ good, and firain it oft. 

3V make chicken water. 

TAKE a cock, or large fowl, flay it, then bruife it with a 
hammer, and put it iixto a gallon of water, with a cruft of breaJ- 
Let it boil half away, and drain it off. 

To make white caudle. 

YOU muft take two quarts of water, mix in four fpoonfub 
of oatmeal, a blade or two of mace, a piece of lemon-ped, 
let it boil, and keep ftirring it often. Let ic boil about a quax- 
ter of an hour^ and take care it does not boil over; then flrait 
.: • * - ii 

made Plain and Eafy. '237 

.it through a coarfe ficve. When you ufcit, fwcctcn it to your . 
plate, grate in a little nutmeg, and what wine is proper | and 
^if it is not for a Tick perfon, fquecze in the juice of a leaioo* 

^0 make hrawn caudle. , 

BOIL the gruel as above, with lix fpoonfuls of oatmeal, and 
llrain it ; then add a quart of good ale, not bitter ; boil it, then 
fAreeten it to your palate, and add half a pint of white wine* . 
. When you don't put in white wine, let it be half' ale. 

^0 make water-grueL 

YOU mud take a pint of water, and a large fpoonful of oat* 
meal ; then ftir it together, and let it boil up three or four times^ 
dirring it often. Dcn*t let it boil over, then drain it through * 
a fieve, fait it to your palate, put in a good piece of frefh but* 
trr, brew it with a fpoon till the butter is all melted, then it 
will be fine and fmouth, and very good. Some love a little 
pepper in it. * 

To make panada. 

YOU mud take a quart of water in a nice clean fauce-pati^ 
a blade of mace, a large piece of crumb of bread; let it boH two 
minutes, then take out the bread, and bruife it in a bafon very. 
fine. Mix as much water as will make it as thick as you would . 
have ; the reft pour away, and fwceten it to your palate. Put 
inf a piece of butter as big as a walnut, don't put in any wine, ic 
ijpoils it ; you may grate in a little nutmeg. This is hearty and 
good diet for fick people. 


PUT a large fpoonful of fago into three quarters of a pint of 
w.iter, flir it, and boil it foftly till it is as thick as you would 
havd it ; then put in wine and fugar, with a little nutmeg to 
TOur palate* 

■.*.**'' . ■• . ;-. ■ /. . ;■ 

To loilfalup. 

\T is a hard done ground to powder, and generally fold for. 
one fhilling an ounce : take a larjie tea fpoonful of the powder 
and put it into a pint of boiling water, keep ftirring it till it is, 
'ike a fine jelly ; then put wine and fugar to ysur palate, and 
kmon, if it will agree. 

• J 





• ; i 

138. ; ffifr/ Art of Cookery^ 

j| • To make ifinglafs jelly. 

- TAKE a quart of water) one ounce of ifinglafi, half «j' 
ounce of cloves ;. boil them to a pinr, then ftrairi it uponi,.^' 

I ■ pound of loaf fugar , and when cold fweeten your tea with it,"- 

I J You may make the jelly as above^ and leave out the cloves,^ ]] 

, f ^ Sweeten to your palate, and add a little wine. All other jellb^ • 

>r you have in another chapter. 

1 j / ■ • • ■ • : . ;. 

■i y ^. To male the peCloral drink. 

1 • :. '^ iiJ 


■ 1 ' \/ TA^E a gallon of water, and half a pound of pearl barley, 
?;^ y boil it with a quarter of a pound of figs fplit, a penny worth of 

; vi /' liquorice diced to pieces, a quarter of a pound of ralfinsof the 
i: 1 r*' fun ftoned ; boil all together till half is wafted, then ftrain »t off*. 

•:,-. . This is ordered in the mcaflcs, and fcveral other difordcrs, for -I 

\y. , a drink. ' { 

\\ To make buttered water ^ or what the Germans call egg-foop^ ^ 

\\\ who are very fond of it for fupper. Tou have it in the I 

^ij chapter for Lent. :J 

; J ' ' TAKE a pint of water, beat up the yolk of an egg with the 

H . water, put in a piece of butter as big as a fmall walnur, two or ' 

I ' three knobs of fugar, and keep flirring it all the time it is o\x^'- 

the fire. When it begins to boil, bruife it between the fauce« [ 
pan and a mug till it is fmooth, and has a great fro:b; then it ■ 
is fit to drink. This is ordered 'in a cold, or where egg wilt 

agree with the ftomach. 

» • 

^ To make feed water. 

TAKE a fpoonful of coriander-feed, half a fpoonful of Qara- 
* way feed bruifed and boiled in a pint of water ; then drain it. 
* and bruife it with the yolk of an egg. Mix it with fack anf 
double«refined fugar, according to your palate« '^^' 

To make hreadfoopfor theftck. 

TAKE aquart of water, fet it on the fire in a clean fauce- 
' pan, and as much dry cruft of bread cut to pieces as the top of a 
penny loaf, the drier the better, a bit of butter as big as a wal- 
nut ^ let it boil, then beat it with a fpoon, and ke<fp boiling it 
ttH the bread and water is well mixed: then fcafoh it v/uha. 
very little fait, and it is a pretty thing for a weak ftomach* ^ 



To make artificial ejfes-milk. 

thKE two ounces oF pearl-barley, two large fpoonfuls of 
lariihorn (havings, one ounce of eringa root, one ounce of 
^hina rooty' one ounce of preferved ginger, eighteen fnails 
^rui'fed with the Ihells) to be boiled in three quarts of watert/ 
ill it comes to three pints, then boil a pint of new millc, mix 
t with the reft^and put in two ounces of balfam of Tolu. Take' 
ulf a pint in the morning, and half a pint at night* 

Cows milk^ next to ajfes milk^ done thus. ^ 

TAKE a quart of milk, fet it in a pan over night, the next 
naming take off all the cream, then boil it, and fet it in the paa 
igain till night, then fkim it again, boil it, fet it in the paa 
igain, and the next morning (kirn it, warm it blood- warrn, and . 
l/ink it as you do afles-milk. It is very near as good, and with 
bme confumptive people it is better. 

To make a good drink. 

BOIL a quart of milk, and a quart of water, with the top« 
:ru(l of a penny-loaf and one blade of mace, a quarter of an 
bur very foftly, then pour it ofF, and when you drink it let it 

To make hdrley water. ^ 

PUT a quarter of a pound of pearUbarley into two quarts of 
rarer, let it boil, (kim it very clean, boil half away, and ftrain 
It off. Sweeten to your palate, but not too fwcct, and put in 
twu fpoonfuls of white wine. Drink it luke*warm. 

To makefage tea. 

TAKE a little fage , a little baum, put it into a paot flicel 
^mon, peel and all, a few knobs of fugar, one glafs of whtto^ . 
vine,'pour on thefe two or three quarts of boiling water, coyer 
t, and drink whrn dry. When you think it ftrong enough of 
^ herbs, take them out, otherwife it will make it bitter. 

To make it for a child. 

A LITTLE fage, baum, rue, mint and pcnny-royat, pour ' 
>ojIing water on, and fweetcn to your palate. Syrup of cloves^ 
S:c. and black* cherry* water, you have in the Chapter of Pre* 



t i\ ■ 240 TBe Art ofCeokcry^ 

.\ Uquor for a child that has the tbrujb. 
''■ TAKE hair a pin^of fpring water, a knob of double refiped 
fugar, a very little bit of alum, beat it well together wiih the 
yolk of an egg, then beat it in a large fpoonful of the juice o| 
\ fage, tie a rag to the end of the ftick, dip it in this liquofi anj 

4 often clean the mouth. Give the child over-night one drop of 

\ laudanum, and the next day proper phyfic, walhlng tbeniuut^ 

i Ciftcn with the liquor. 



J -^ 



To hoil comfrey^^roois. 

TAKE a pound of comfrey- roots, fcrape them clean, ciir 
t them into little pieces, and put them into three pints of water. 

I Let them boil till there is about a pint, then ftrain it, and when 

it is cold,.put itinto a fauce-pan. If there isany fettling atthe 
bottom, throw it away; mix it with fugar to your palate, half 
a pint of mountain wine, and the juice of a lemon. Let it boiV 
s ' then pour it into a'clean earthen pot, and fct it by for ufe. Somr 

1 . boil it in milk, and it is very good where it will agreee andij 

*j reckoned a very great ftrengthener, ; A 

i :• ... • -1 

I . C H A P. XL 

s? . For Captains of Ships* ; 

j, ' To make catchup to keep twenty years. 

'H 'Take a gallon of ftrong ftale beer, one pound of anchq-. 

-i . ?ieswa(hed from" the pickle,a pound of (halots, peeled, half an 

ounce of mace, half an ounce of cloves, a quarter of an ounce 
of whole pepper, three or four Urge races of ginger, twocjucrcf 
of the large mufhroom-flaps rubbed to pieces. Cover altthii 
clofe,and letitfimmertiliit is h ilf wafted, then ftrain it through 
a flannel-bag; let it (land till it is quite cold, then bottk it. 
You may carry it to the Indies. A fpoonful of this to a pouni 
of frefli butter melted, makes a fine fi(h-fauce ; oc in the room 
of gravy.faucc. The ftronger and ftalcr the beer is, the better 
the catchup v/ill be. 

■ I 5^ 



kade Pidh ahJ Eifyl iJ^i :;^ f . 

to makefijbfauce io hep the xcioleyear. . ;|; 

VOtJ muft lake twenty-four anchovies, chppthemi^ hone^ ^ t! 

ihd alii put to chcm ten ihalots cut fmali, st hahdfui of fcraped • • I; 
borfe-raJiliiht a quarter of an ounce of mace, a quaf t of whitd. 
.wine, a pint of wauf, one lemon cut into ilices, half a pint of 
anchovy liquor, a pint of red wine, iweh c e'bvcs, twelve pcp» 

pcr»corns. Boil ihcm logcihcr till it comes to a quait; ftraiii b 

it<;fF, cover it clofc, and kcrp it in at cold dry placej two fpdon- * 'I 

fuls will be fufficien t for a pound of butter* ^i 

It is a pretty fauCc ci.her for boiled fowl, veal, &c. 6r in the \^\ 

toois of gravy, lowe:ing it with hot water, and thickening It \lI 
H'itb a piece of butter rolUd m ilour. - .' hi 

To pot dripping tofryfijb^ meat^ orfriiiirs^ 6?r; ^ 

TAKE fix pounds of good beef- dripping, boil ic in foft wa« 
x^Ji flrain itihto apan^ let it (land till cold} then take c;lF the 
hard fat, and fcrape off the g^avy which Hicks to the iiiiide* 
'[ hus do eight times ; when it is cold and hard, take it ofFc'eaoi . 
from the water, put it into a large fauce-pan, with fix bay* :?u; 

leaves, twelve cloves, half a pound of fait, and t quarter of a ' iti 

pound of whole pepper. Let the fat be all melted and juft hot/. ii| 

Iciitftandiill it i!* hut entiugh to ftiain through a fieVe into the :;y 

jiOt, and Hand till it is quite rold/then cover it up. Thus you - jU 

may do what quantity you pleafe. The beft vvav to keep any '?♦,, 

Ibrtof dripping is to tiim thepot upfidedown, <ind then no rats . v!f:- 

ccw get at IK. If if will keep on (hip* board, it wilt made as fine 
piilF-pufte crud a> any butter can do, or cruft for puddiiigs, &c« : 

To pichU mnjljtocms fi.r thtfeai 

tVASH them clean with a piece of flanirel in fait ztih wa'tcr; 
pMtthem into a fauce-pan and throwaliulc* fait over them. Let : ;. 

them boil up three timc^ in their own liquor, then throw them: . lif 

intoa ficvc to drain and fpread them on a clean cloth; letthetn ;{•; 

lie till cold, then putchem irf wide-m6uthed buttlcs«putin with ; i'tl; 

them a good deal of whole mace,- a little nutmeg fliced, antf ai i 'i 

few cloves. Boil the fugar-vincgar of your own making, with X 
good deal of whole pepper, fome races of gin^fr, and two or 
threebav-lcavcs.Letit boil afew minuses, then flrainir,when j^ 

it is cold pour it on,' and fill the bottle v/^th mutton fat fried ^ 


cork thtra, tfe abladder, then a leather over them, keep it dowa ! ' '"" . i^j- 
clofc, and in as cool a place as poffible. As to all other pickles,- j:-; 

you have them in the chapter of Pickles. j v; 


1 > 

»•• • •. 
24a * the Jrt of Cookery^ 

• : . yV jwfljiv mujhroom powder. 

. ' " TAKE hilf ai peck b( fine lar|ze thick mufluooms frefh, vvaih 
Chcm clean from f^ritand dire with a flannel rag, fcrape out the 
infide, cut out all the wor^us^-put them into a kettle over (he 
fire without any water, tlvo large onions ftuck with cloves, a 
large handful of fah, a quarter of an ounce of mace, two tea- 

M. irpoonfuls of beaten peppcr,let them fimmer till all the liquor is 

boiled away, take great care they don't burn ; then lay them on 
fieves to dry in the fun, or in tin plates, and fet them in a flack 

.. . oven all nij;ht to dry, till they will beit to powder. Prcfs tft 

i4 powder down hard in a pot, and keep it for ufe. You may pt^ 

It what quantity you plcafc for the feucc, 

] -j; To keep P2uJ/jrcoms 'iV!lbo:!t piciU. 

V;; TAKE large muflirooms, peel them, fcrape out the infide, 

V J; ■ put them into a fauce-pan, throw a little fait over them, and lei 

i V them boil in their own liquor: then throw them into a ficvcto 

] I . ' drain, then lay them on tin plates, and fet them in a cool cm. 

• J . Repeat it often till they are perfeflly dry, put them into a clean 

^ ' • ftone jar, tic them down tight, and keep them in a dry place. 
. . They eat delicioufly, and look as well as truffles. 

^;i . To keep articboke-lfcttoms dry. 

ij BOIL them juft fo as you ran pull off the leaves and the 

;!■ choke, cut them from the ftalk«9 lay them on tin plates, fet 

^^ * them in a veey cool oven, and repeat it till they are quite dry; 

p . then put them into a (lone pot, and tie them down. Keep thcni 

jj - in a dry place ; and when you ufe them, lay them in warm \va- 

I . ler till they are tender. Shift the water two or three tjir.6i 

y They are fine in almoft all fauces cut to little pieces, and put 
in juft before your fiucc is enough, 

r ■ * • ■ 

?• Tofryartichokc'hottoms. 

f . LAY them in water as above ; then have ready fome butie: 

\' ^ . hot in the pan^ flour the bottoms, and fry them. Lay thcmn 
'- your diflii and pour melted butter over them. 

.. To ragoo artichoke-hottoms. 

TAKE twelve bottoms, foften them in warm v^ater, asc 
the foregoing receipts : take hiilf a pint of water, a piece of A! 
.. .* ftroti 

made Plain and Eafy. 243 I 

iirong foop, as big as a fmajl, walnut, half a fpoonful of the ' | • 

citcchup, hve or fix of the dried mufhrooms, a tea-fpoonful of |t 

the njurhioom powder, fct it on ihc fiic, Ihakc all togeihtrr, and V 

.'1ft it boil fofily^two or three minutes. Let thcJaO water you *'■•■. I 

put CO the bottoms boil ; take ibem out hot, hy them in your t 

niifbi pour the fauce over ihem^ and lend thern to table hoc« t 

•' • ' * •.. • ' ■.' 1. 

Tofricafey articboke-hottoms.' %.■ 

,. SCALD them, then lay them in boiling water till they are : f 

jjuiie tender 1 take half a pint of milk, a quarter of k pound |: 

,Qf butter rolled in flour, ftir it all one way tilKit is thick, then i; 

flir in a fpoonful of muQiroom pickle, lay the bottoms in a di{h» . . ^C 

and pour the fiuce over them. |v 


'odrefsfjh. |; 

ivafh If i/*Tif r\^%f\^. f\\t^n Arxf if UfM • \^- 

AS to frying fi(h, fit ft wa(h it v^ry clean, then dry it well 

and flour it ; take fome of the beef drippmg, make it boil in the ^ 

ftcw-pan ; then ihrov in yodr filb, and try it of a fine lighf *■ 

brown. Lay it on the bottom of a ficvc or coarfe cloth to V ^ 

drain, and make fauce according to your fancy. f; 


BUTTER the pan, lay in the fifh, throw a little fait over 
Jt and floiir ; put a very little water in the difh, an onion and .^1 

^a bundle of fweet-heiba, ftick fome lutle bits of butter or the 
fine dripping on the fi(h. Let it be baked of a fine lioht brown ; ' < 
,\vbcn enough, lay it cm a di(h before the fiie, and ikim off all * 
the fat in the pan ; ftrain the liquor, ::nd mix it up either with :\ R 

the fifli-fauce. or ftrong foop, or the catchup. / Ij 

To make a graiyfopp. '^ • |, 

ONLY boil foft water, and put as much of the ftrong foop ^ [i 

to it, as will make it to your palate. Let it boil •, aud if it i| 
wants fait, y^u muft fea'on it. The leceipts for the foop yott . : % 

have in the chapter for Soops. !§ 

To make peafe-^fiop. ^'i, 

GET a quart of peafe, boil them in two gallon? of water till } : 

they are tender, thro have ready a piece of fait pork or b\:ef» L; 

which has been laid in water the night before ; put it into the C; 

.got, with two lar^^c oniotis peeled, a bundle of f^ect-herbs, 

^ R a celery. 


844 y^^ ^rt ofCcokerj. 

. celery, if jou have U, half a quarter of an ounce of whole pep. 
per; lee ii boil till the meat is enough, then take it up, and if 
the foop is not enough let it boi! till the foop is good } thea 
ftrain it^ fetiton again toDoil, ant'rub in a good deal of dry 
^.mint. Keep the meat hot; when the foop is ready, put in the 
meat again for a few minutes and kt it boil, then fcrve it away. 
^ii If you add a piece of the portable foop, it will be very good. 

The onion have in the Lent chapter. 


To make pork' fudding^ cr heef^ tfc. 
V^AKE a pood cruft with the dripping, or mutton fuet, if 
i I y^" ^*^^ *^» ^^^^ ^^"^5 mikt a thick cruft, take a piece' of 

'* ^ fait poik or beef, which has btcn twenty- four hours in foft wa- 
ter ; feafon it with a little pepp* r, put it into this cruft, roll it 
up clofe, tie it in a cloth, and buil it; if for about four or five 
pounds, boil it five hours. 
i !| And when you kill mutton, make a pudding the fame way, 

' y| . only cu' the flcaks thin ; fc^^fon them with pepper and fait, and 

\'\, ' boil it three hour?^ if large ; or two hours, if fniall, and fo ac« 

Y\Y cord:ng to the fize. 

y .» . Apple-pudding ma!ce with the fame cruft, only pare the ap« 

T J;i flcf, core them, and fill your pudding; if large, it will take 

y% ' five hours boiling. When it is enough, lay it in the difh, cut 
i\ a hole in the top, and (lir in butter and fugar ; lay the piece on 

again, and fend it to table. 

A prune-pudding eats fine, made the fame way, only when 
the cruft .s ready, fill it with prunes, and fweeten it according 
• to your fancy ; clofe it up, and b^il it two hours. 



;;| , To make a rice puddhfg^ • 

|q Take what rice you think proper, tie it loofe in a«cIoib, 

I and boil it an hour : then take it up, and untie it, graie a good 

deal of nutmeg in, ftir in a good piece of butter, and fwectcn 
to your pjlate. Tie it up clofe, boil it an hour moie, thtn take 
!l it up and turn it into your dlfli ; melt butter, with a little fugar 

}| an4 a little white wine for fauce. 

.* M 


-. n 



maie Plain and^Ea^. 24^ 

TV maht a fuet^fudding. It ; • 

" GET a pound of fuel fhrcd finie, a pound of flour, a pound ' ^ ' 

of currants picked cleani half a pound of raifins ftoned, two :. |^ , 

tea^fpoonfuls of beaten ginger, and a fpponful of tin£lure of faf* / % • 

fron ; mix all together with fait water very ihiclc i then either | 

boil or bake it. • Ij 

• ' ■ • . ■. • • tr '■ 

A llverpuddhig hikd. ^ ^■•.. 

GET the liver of a deep when you kill iDnc, and cut it as |^ 

thin as you can, and chop it ; mix it with as much fuet fhred ^ : 

fine, half as many crumbs of ^rcad or bifcuit grated, feafon it Kj ":- 

with fome fwect-herbs (bred fine, a little nutmeg grated, a little • \\ t 

beaten pepper.and an anchovy flved fine; mix all togetherwith ll T 

a little fait, or the anchovy liquor, with a piece of butter, fill * ^ '' 

the cruft and clofe it. Boil it three hours. 4- 

: r . : ■ ■■•:. ; '.-::■:: t' 

To make an oatmeaUpudding. *. 3 

GET a pint of oatmeal once cut, a pound of fuet flircd fine, ' . :^ • 

^ pound of currants, and half a pound of raifins ((oricd ; mix all ' .( 

togethcfr well with a little fait, tie ii in a cloth, leaving room* . U 

for the fwelling. 'f . 

*: ■ ' ' • ••.■;■....;.:■ tt. " 

To lake an oatmeal-pudding. I 

BOIL a quart of water, feafon it with a little fait; when the • ;/ ; 

water boils, ftir in the oatmeal till it is fo thick you can*t eafily f}j 1 

^ir your fpoon; then take it off the fire, ftir in two fpoonfuls of '. *1 : 

brandy, or a gill of mountain, and^ fweeten it to your palate. > ; 

'Grate in a little nutmeg, and ffir in half a pound of currants : * ]4 

clean waihed and picked; then butter a pan, pour it in, and if, 

bake it half an hour. | 

A rice-pildding baked. , | 

BOILa pound of rice juft till it is tender ; then drain all the • If 

J^aier from it as dry as you can, but don*t fqueeze it ; then ftir ' ^1 ; 

in a good piece of butter, and fwceicn to your palate. Grate ;| 

a fmall nutmeg in, ftir it all well together, butter a pan, and \: 

pour it in and b^kc it. You may add a few currants for change* ^ 

,,S4^ .. '^he jfrt of Cookery t 

To make a peafe-pudding. " 

BOIL it till it IS quite tender, then take tt up^ untte It, ftir 
in a good piece of bu^cer, a little fair, and a good deal of beaten 
. * P^ppcr» <hcn tie it up tight again, boil it an hour longer, and it 

^ :| will eat fine. All other puddings you have in the chapter of. 

' Puddings. 



: ! 

I I 

To make a barrtco of French leans. 

1 TAKE a pint of the feeds of French beans, which arc rearfy- 

dried for fowing, wafli them clean, and put them into a two. 
quart faucc'pan, fill it with water^and let ihem boil two hours; < 
if the water wafles away too much* you mu2l put in more boiling . 
water to keep them boiling. In the mean time take almoflrhalf t 
%, pound of nice frcfh butter, put it into a i:U;xx\ (lew- pan, and | 
' when it is all melted, and done making any noiff, have ready a : 
•j . pint bafon heaped up with onions peeled and fliccd thin, throw '• 

them into the pan, and fry them of a fine biown, flirring them' • 
_ about that thet; may be all alike, then pour ofF the clear water : 
fiom the beans into a bafon, and throw the beans all into xht j 
. ftew-pan ; ftir all together, and throw in a large tea-fpoonful of; ; 
I beaten pepper, two heaped full of fair, and ftir it all togeihrr' ' 

:l for two or three minutes. You may make this difli of what^ \ 

thicknefs you think proper (eiihcr to eat with afpoon, or other- [ 
•'. ways) with the liquor you poured ofF the beans. For change, \ 
you may make it thin enough for foop. When it is of the pro* ; [ 
per thicknefs you like ir, take it ofFthe fire, and (Ur in a large' '' 
fpoonful of vinegar and the yolks of two eggs bear. The cg^s * 
. may be left out, if diflikcd. Di(h it up, and icnd it to tabic. 

To make a fowl-pie. 

. ^'' FIRST make rich thick crull, cover the difh with the paf!e,. 

'^ then take fome very fine bacon, or cold boiled ham, flice it, and ! 

j lay a layer all over. Seafbn with a little pepper, then put in ih^- ■ 

fowl, after it is picked and cleaned, and fihged ; {hake a vcrv.:F 
little pepper and fait into the belly, put in a little water, cover : 
it with ham, feafoncd with a little beaten pepper, put on the ^ 
lid and bukc it two hours. When it comes out of the oven, take [ 
half a pint of water, boll it, and add lo it as much oftheflrong. ^ 

;i fopp as will make the gravy quite rich, pour it boiling J^ot into. 

ig hot ir 
. Or la] 


the pan and lay Ofi the lid Again, Send it to table hot. Or lay a>. 

•piece ^ 

V ■!■ 


made Plain and Eafi. ^ ^47 ^- 

p?ece of bfcF or pork in foft water twenty-four hours, llice it \ ' i 

; in the room of the h^m, and it will eat noe, y- ■■ | 

1 ■■ ■ ._ . • . . ' •...■■.•. ■ ..'■ »»,- 

' ^omakt aChtPArtfcrhfitforfia. "'^7'. |i 

TAKE fomc f<4lt pork that has been boiled, cut it into thin |) 

'■' Sices, an equal quantity of potatoes pared and fltced thin^ make ][; 
:■ a good cruft, cover the dilh, lay a layer of meatt-feafoned with 

• a little pepper, and a l^ycr of potators 5 thrn a layer of m'eit^ • 
; a layer of potatoes, and fo on till your pie is fulh Seafon it \, ■ 
! with pepper ; when it is full, lay fomc butter on the top, and ?^ 

: fill your dlQi above half full of foft water. Clofe your pic up, : |' ' 

and bake it in a gentle oven. * ' % • 

•'■ •..•■■•/:•' •• ■ : .. •■ ■. ■.;;•:.■.■•:■ .f- r 

To make feavenifpn. ; K 

,' ' * " ^ ! • • * 

WHEN you kill a (hcep, keep ftirrinjg the blood all the li.-nc * 
till it is cold, or at lead as c^ld as it will be, that it may not 
cbngea! ; then cut up the fhe-p, take one fide, cut the leg like 
a haunch, cut o(F the fhouUter and loin, the reck and bread in • 

tyi'o, fttcp them all in the blood, ;;$ long as the weather will |:r 
pcrmitypu,thentakeoutthehaunch, and hang itoutofthefun '•./.. i ■: 

as long as you can to be fwec?, s»n I read it as you do a haunch |. 1 

of vcnifon. It will eat very fine, cfiiccially if the heat will give ' # f 

. you leave tb keep it long. Take off all the fuct before you lay ti i 

• it in the blood, take the other joints and lay them in a large ^ • 
pan, pour over them a quart of red wine, and a quart gf rape ' ^ 
vinegar. Lay the fat fide of the meat downwards in the pan, on | 

a hollow tray is bsrft, and pour the wine and vihcgar over it: t?. i 

let it lie twelve hours, then. take the neck, breaft, and loin, |S' 

• out of the pickle, let the fli-^uldtfr lie a week, if the heat will H) ;• 
; let you, rub it with bay- fait, fait-pctre, and ccarfe fugar, of . . ; :V [ 

each a quarter of an ounce, one handful of common fait, and ^ ^^ 

let |i lie a week or ten days. Bone the neck, breaft, and If 

JoSn; fcafon them with pepper and hU 10 your palate, and i 

make a pafty as you do venlfon. Boil tire bonrs for gravy to 5^ 

: fin the pie, when it comes out of the oven ; and the ihoulder. / 1^ 

, bo3 fic(h out of the pickle, with a prafc pudding. ' |V 

And when you cut up. the flicep, take the heart, liver, and . | ' 
lights, boil them a quarter of an hour, then cut tht-ni fmall, and . ^ 

chop them very fine i feafon them with four !ar|>cbladc$cf mace, ^ - 

. tMftlvi: cloves, and a lar^c nutmeg all beat to pov/der. Chop k ; | 

poiind of fuet finc^ h.iif a pound of fugur, two pounJs of cur- • 5'- 

K 4 lar.t* " ' 


j ?.48 Tfff Art ^fCoolicry^ 

\ . ' rants clean wafhecf^ half a pint of red wine, mix a:l well coge. 
t^tfr^ and oiake a pie/ Ba^&e U 4u houf^ il is very rich. 

So makt dumplings wbenyptt have white bread. 

'■'■ Take the crumb or a rwo-penny-loaf grated fine, as m«cn . 

jl ^ . * beef-ruetflircdasfineasponible,a tittle fait, half a f'rpall nutnifg j 

;;j grated, a larg.e fpoonful of fugar, beat two eggs witli two fpobh* ' 

"I I tuls of fack, mix all wcjl to^ethefi and roll them up as big as a . 

iii turkey's egg. Let the water boil, and throw them in. Ha'( j 

:;j 9n. hour will boii then). For fauce, mplt butter with a Uu!c ! 

',h ■" fack, lay the dumplings in a di(h, pour the fauce over tbcm^ [ 

? and ftrew fugar alt over the di(h. \ ^ 

;ij. Thefc >re very pretty, cither at land or fca. You mud ob- j 

•jj f^'vc to rub your hands with flour^ when you make them up, \ 

The portable foop to carry abroad^ you have in the Sixtli 

i pbapier. 

• » 



C H A P. XIT. 
Pf HogS-Puddings, Saufages, &c.' 

To make almond hogs^puddings. 

i ? TAKE two pounds of becf.fuct or marrow, (hred very fmalf, 

I ~ a pound and a half of ;i|monds blanched, and beat very fine with 

i . Tofc-water, ope pound o\ giattd bread, a pound and a qt'art^r 

ji of fine fugar,*a litilc fait, half an ounce f>f mape, nutmegs and 

I cinnamon togecher, twelve yolks of egjj«| four whites^ a pint of 

l! fack, a pint arul a half of thick cream, fomc rofe or orange-flow/ 

.i' • cr water; boil the cream, tie thefaflroo ipabsg, and dip in the' 

! cream, to colour it. Firlt beat your eggs very well ; then ftir in 

^\ your almonds, then the fpice, the fatt, jpd fuer, and mix all 

j: your in^rtdicncs together ; fill your guts bur half full, put 

• ^ ibme bits of citron in the guts as you fill thtmi tie them uf^ 
and boil them z quarter of an hour. ' "" 



made PIctn and Efijy. 249 

• • * . . . • ' " .* * 

Another way. 

TAKE a pound of beef marrow chopped (ine, halfa pound 
'^ I wcrt ^hnonds blanchtd, anu beat fine with a little orange* 
^ower or rolc*w»tet» h»lf a pound of white bread grated finc^ 
half a pound of currants vlean w^flied and picked, a quarter of 
ji pound tW fioc fugar, a quarter of an ounce of mace, nutmegs 
iiid cinnamon together, of each an equal quantity, and half a 
j^'iit C'f fack : mix all well together, with half a pint of good 
cream, and the yolks of four eggs. Fill your guts half full^ 
tie them up, and boil them a quarter of an hour* You may 
leave out the currants for change ; but then you mud add a .: 
(Quarter of a pound more of fug;«r.. 

A third w^. 

HALF a pint of cream, a quarter of a pound of fugar, a 
quarter of a pound of currants, the crumb of a halfpenny roll 
grated fine, fix large i.ippins pred and chop)>cd fine, .a giil of 
iack,or twofpoonfulsor icifc-water,fix bitter almoriOsblunched 
arid beat fine, thcjolks of two eggs, anJ one white be«t fine; 
mix all together, fill the guts better than half lull, and boil them 
a quarter of an hour. 

To mahe bogs-pudditigs wUb currants. 

TAKK three pounds of grated bread to four pounds of beef* 
fiiet finely (hret% two pounds of currants clean picked and wa(h« 
ed, cloves, mace, and cinnamon, of rach a quarter of an ounce 
finely beaten, a little fair, a pound and a halt of fugar, a pint of 
bck, a quart of cream, a little rofe-wattr, twenty eggs well 
beaten, but half the whites ; mix all thefe v»'cll together, fill the 
guts half full, boil them a little, and prick them as they boil^ 
tp kpep them from breaking the guts. Take them up upon 
clean cloths, then lay them on your difli; or when you ufe 
them, boil them a few ipinutesi or eat them cold. 

To make Mack-puddings. 

FIRST, before you kill your hog, get a peck of gruts, bo^ 
tbeih half an hour in water , then drain them, and put them 
into a clean tub or large pan ; then kill your hog, and favc two 
quarts of the blood of the hog, and keep fiirring it till the 
bicod is quite cold ; then mix it with your gruts, and flir them, 
well together* Scafon with a large fpconful of fait, a quarter of 

2 an 

i .'. .^-v. • ■. ■ / ••• '; •• 

^ . 2p f'be Art cf Cookery^ 

I ; *n ounce of cloves, macci and nutnieg together, an equal quan 

:) tity of each 5 dry it, beal it well, and mix in. Take a little win- [ 

^ ^ .^ • ter faVoury,fwcet marjoram, and thyme, pcnny-royaHhipped of I 

i| * the (talks aiid chopped very fine; }uft enough to fcaran them, ' 

'\ ■ ' 9nd to give them a flavour^ but no more. 'Ihe next day, tak^ | 

I the leaf of the hog and cut into dice, fcrape and vtafh the gut^ I 

i very clean, then tie ont end, and begin to fill them ; mix in tht \ 

^ ^ fat as you fill them, be fure put in a good deal of fat, fill the 

I * ikins three parts full, tie the other end, and make your puddings 

;] what length you pleafe; prick them with a pin, and put them. ^ 

I . into a kettle of boiling water. Boil them very foftly an hcurj \ 

I then take them out, and lay them on clean flraw. ^ 

\ In Scotland they make a pudding with the blood of a goofe. f 

I Chop oft the head, and fave the blood ; ftir it till it is cold, j? 

I then mix it with gruts, fpice, fait, and fvveet-herbs»acco.^diiiQ| ^. 

'i •' to their fancy, and fome beef-fuet chopped. Take the fkin off 

\ ■ the neck, then pull out the wind pipe and fat, fill the fkin, ti^ | 

ji; it at both ends, fo make a pie of the giblets, and lay the pu(p 
ding in the middle. 

^0 make fne faufages. 


YOU muft take fix pounds of good pork, free from fkin, 
griftles» and fat, cut it very fmall, and beat it in a mortar till [ 

I . . sc is very fine ; then (hred fix pounds of beef-fuet very fine and [ 

t Utt from all (kin. Shred it as fine as pofGble ; then take a good • 

i^ deal of fage, wafb it very clean, pick off the leaves, and (hred it - 

!! very fine. Spread your meat on a clean drefler or table ; then ■- 

I ihake the fage alt over» about three large fpoonfuls \ flucd the • 

]; ~ . thin rind of a middling lemon very fine and throw over, with ^ 

Z 'as many fwcet-herbs, when fhred fine, as will fill a large fpoon ; \ 

I grate two nutmegJ over, throw over two tea* fpoonfuls of pep- | 

> . per, a large fpoonful of falty then throw over the fuel, and mix ! 

\ it all well together. Put it down clofc in a pot i when you ufe | 

!i tbem» roll them up with as much egg as will make thtm roll 

;' Imootb. Make them the fizc of a faufage, and fry them in but-* ' 

ter or good dripping. Be fure it be hot before you put them in, 

^! and keep rolling them about. When they are thorough hot \ 

K and of a fine light brown, they are enough. You may chup this 

\ meat very fine, if you don*t like it beat. Veal eats, well done 

I thu>i or veal and pork togeihcr* You may clean fomc guts^ and 

t fill them. . '• 


madi Plasn and Edjjf^ , 251 

^0 make common fan/ages. 

<' TAKE three pounds of nice pork, fat aiiid lean togetliert . 
without (kin or griftles, chop it as fine as po'ffible^ feafon it with 
a tea-fpnonful of beaten pepper* and two of fait, fome fag^ 
fhrird fine^ about three tea- fpoonfu Is ; mix it well together^ 
have the guts very nicely cleaned, and fill thrm, or put them 
jown in a pot, fo roll them of what fize you pleafe, and fry 
ihem. 15eef makes very good faufages. 

To make Bologna fatifiges. . 

.! TAKE a pound of bacon, fat and lean together, a pound of 
beef, a pound of veal, a pound of pork, a pound of beef.fuet^ ' 
cut them fmall and choptbem iine, take a frnall handful of fige^ 
pick off the leaves* chop it fine« with a few fvi^eet-herbs^ fea« 
i<)fl pretty high, with pepper and f^lt. You mud have a large 
gut« and Sll it, then fet on a fuuce-pan of water, when it boils 
put it in, and prick the gut for fear of burfting* Boil it foftly 
sn hour, then lay it on clean flraw to dry. 


To pot, and make Hams, &c# 

"."'* ■•.,.■...■■ 

To pot pigeons or fowls. 

" CUT off their legs, draw them and wipe them With a cloth, 
but don't wa(h them. Scafon them pretty well with pepper and 
Mr, put ihem Into a pot, with as much butter as you think wit! 
t6\iT them, when melted, and baked very tender; then drain 
*em very dry from the gravy ; lay them on a cloth j and that 
will fuc{t up all the gravy ; feafon them again with fait, mace, 
cjove, and pepper, beaten fine, and put them down clofe into a 
pot. Take the butler, when cold, clear fiom the-gravy, fet it 
before the fire to melt, and pour over the birds; if you have hot 
Enough, clarify feme more, and let the butter be near an inch 
Aick above the birds. Thus you may do all forts of fowl; 
«Jy wild fowl fhould be boueJ, but that you may do as you 
plcafc. ^ . 

': Ik 


«52 )Tll Jrt of Ceekery^ - 

. To ptt £ cold tongue^ leef^ orvenlfon.. 

; ij ' " CUT it fma!)» beat it well in a marble nKyrtar^ with meliil) ; 
V itt'ter^.and tviro anchoyies, till the meat is mellow and AacV) 

; I;] tb^n put it down clore in your pots, and cover it with clarifitd: L 

;i , . . ■ botter. Thus you niay do cold wild fowl; or you mayja,^ • 
anyiiKt of colJ fowl whole, feafonirig them with what fpiccyoa 
p]ca(e» ■ ^ '"^i 

V:|i To pot venr/ott. 

t • TAKE i piece of vcnifon,* fat and lean together, lay itiar ; 

: j'^ .cfiO), and flick pirrcs ol butrer all over : tic brown paper ovtr [ 

l/l iff and bake it. When it comes out of the oven, take it out ^ | 

•the liquor hot, drain it, and lay it in a difli^ when cold, nke 

eft* all the ficin, und beat it in a marble mortar, fat and. leani | 

together, fe#*f:h it with mace,- cloves, nutmeg, black pepper,: j 

and f&lt to .your mind. When the butter is cold that it wai: j 

baked in, take a licile of it, and beat in with it to moiflen it}' ; 

then put it down dofe, and cover it with clarifieJ butter. 

You muft be fure to beat it till it is like a pafte. 

Tofol tongues. 

,f ^ . 

X TAKE a neat's tongue, rub it with a pound of whitdYalt, an ^ 

:|!r • Dunceof f^lt-petre, half a pound of coarfe fugar, rub it well, ; 

t! . turn it every day in this pickle for a fortnight. This pickle wjll | 

^- ito fevcral tongues, only adding a little more while fait ; or wc. j 

generally do rhem our hams. Take the tongues out of iHk, . | 
p ckle, cut cfF (he root, and boil it well, till it will peel ; theo;^ ; 
take your tongues and fcafon ihem with fjlr, pepper, clovcSi 
ynacc, afvd n taicg, all b?;it fine; rub it well wich yrrur hands 
ivhilfl it is h(t; then put it in a pot, and melt as much better 
9S will cover it alt over. Rake ic an hour in the ovcp, th(^ 
tike it nqt, let ir (t.mJ to cpol, rub a little frefh fpicc on icj 
and when itHs quite rold^. lay it in your pickling pnt. Wncn 
the butter is cold you bike J it in, take it off clean from thji 
'gravy» fet it in an , earthen |)an bt^fbre the fire i and when it is 
mclctd, pour it over the* tongue. Ycu may Uy pigeohs or chicks 
* ens on each tide i be fure to \zt the butter be abput a(i in< b above 
the tongue. 

made Plain and E^fi^ ' Ki - y%.i 

■ • . ■'''■/■ ■ .' ■ ^ • •. ■ 'I ' 
Afneway topot a tongtiti = |l : 

I'AKE a dried tongue, boil it till it is tender, then peel it; If » \ 

|ke a Targe fowl, bone it \ a goofi*, and bone it % take a quarter M \ 

^^3n ounce of mace, a quarter of an ounce of cloves, a large . \i^ ; 

jutmeg, a quarter of an ounce of black pepper, beat all well • i^*' 

Ogether; a fpoonfulof fait; rub the iniiJeofthe fowl well, and ^ . !^ ' 
be tongue. Put the tongue inco the fowl j then feafon the . v . 

ioofe» and fill the goofe with the fowl and tongue, and the ' V j(; ! 
joofe will look as if it was v/hole. Lay it in a pan that will Jl I 

uft hold it, mc!t frefli butter enough lo cover Mt, fend it to the '• 1" 

n'cn, and bake it an hour and a half; then uncover the pet, and : ;^ j 
ikt out the meat. Carefully drain it ffom the butter, lay it on a i 

^(mrfe cloth till it is cold \ and when thebuttei is cold, take ofTthe ' 

ferd fat fiom the gravy, and lay it before the fire to melt, put 
pour meat into the pot agi^in^ and pour the butter over. If there 
iitot enough, clarify more, aiid^kc the butter bean in. h above 
li^tmeat \ and this will keep a gre:.t whi'e, eats fine« and looks 
Kauiiful. When you cut it, it muft be cut cn^fs-ways dov/a . ' 

ihrougii, and looks very pretty. It makes a pretty cornt:r-d:fli 
tt lable, or fide-difli for fupper. If you cut a flicc down the ;l : ^ 

[DiJJIe quite through, lay it ia a phiL', and garn:(li with green' . • ^7. ^ 

paifley and (Icrtion- flowers. If you will beat the expence, bone . 
iturkey, and put over iht: gcJofe, Obfcrve, when you po: it, l« 
Euve a little of the fpice to throw over it, before the lafl butter u 
pur on, or tbe meat will not be fcafcncd enough. 

C I: 



To pGt biff like %'cvJfon. 

' CUT the lean of a buttock of beef inro pound pifcei \ fot 
trjTit pounds of beef, take four ounces of fah-pccre; four ounces 
oTpetcr^falt, a pint of white falt« and an ojnce of fal-prunella^' 

feit the fairs all very fine, mix them well together, rub the falitf • 

fcflinto the btef j then let it lie four days, turning it tw'ceaday^ ,| 

t^•en put it into a pan, cover it v/ith pump-watcr^andalittleof i^ 

iH'own brine j then bake it in an oven with houfhold bread* till ' .'| 

iffsastender as a chicken, then drain it from the gravy ;:ndbruife i| 

it abroad, and take out all the ffj.n and finews; then pound it, * i| 

if a marble morcir, then lay it in a difli, mi^ in it an if 

wrncc of cloves and micc, three quarters of an ounce of pep-. *| 

prr and one nutnirg, all brrat vciy fine. Mix it all lery well "\ 

*ith the meat, then clarify a litile fr^fli butter and mix with the ; T 

meat, to mike it a Ittde moift; mix it very well together, prcfi . jj. 

tt doV/n into pots very hard, fct it at the oven's mouth juft to . U 

\: Icttle, * jp 



: ;*» 




aJ4 ^ The jfrt cf Ccokity^ 

fettle^ancl cover ittwo inches thick with clarified butter. Wbtn 
cold, cover ic with white paper. 

To pot Che/hire cbeefe. 

• TAKE three pounds of Chclhlre chcefr, and put it intbi 
mortar, with half a pound of the bed fre(h butter you catf ^{^ 
pound them together, and in the beating add a gill of rich Ca- 
nary wine, and half an ounce of mace finely beat, then fiftd 
I like a fine powder. When all is extremely well mixed, prefs 
it hard down into a gallipot, cover it with clarified butter, anH 
keep it cool. A flice of this exceeds all the cream cheefc' thac 
'can be made. ^ 

To collar a Irtcfi ofveal^ or a fig. 

BONE the pig, or veal, then fcafon it all over the infide with 
. .cloves, mace, and fait beat fine, a handful of fweec-hcrbs ftri{h 
y ped ofFthe fialks, anda little penny- royal and parflcy (hrcd very 

> fincj with a little fage; then roll it up as you do brawn, b'ioid 
^' it with narrow tape very clofe, then tie a cloth round it, and hoil 

ijj it very tender in vinegar and water, a like quantity, with alktle 

• I doveS) mace, pepper, and falt^ all whole. Make it boiit thtn 

\\ put in the collars* when.boiled tender, take them up ; and when 

i ! ^ ' both are cold, take off the cloth, lay the collar in an earthtn 

ll • pan,. and pour the liquor over ; rover it clofe, and keep itiCar 

'^^i " ufe. If the pjckle begins to fpoil, ftratn it through a coarfe 

cloth, boil it and (kirn it ; when cold, pour it over. Obferye, 
before you drain the pickle, to wa(h the collar, wipe it dry, and 
wipe the pan clean. Strain it again after it is boiled, and cover 
it very clofe. 

To collar hecf. 

TAKE a thin piece of flank beef, and ftrip the (kin co^thc 
i! . end, beat it with a rolling-pin, then diflblve a quarter of peter* 

f- •• fait in five quarts of pump-waier, ftrain it, put the beef in,.aa(i 

let it lie five days, fometimes turning it; then take a quarter, of 
an ounce of cicvcs, a good nutmeg, a little mace, a little pep- 

Ser, beat stry fine, and a handful of thyme ftripped off the 
alks ; mix it with the fpicc, drew all over tjhc beef, lay on the 
(kin again* then roll it up very clofe, tie it hard vvjth tape, then 
put it into a pot, with a pint of claretj and bake it in the oyeo 
with the bread. „, 

made Plain and Eafy, asS 







Jnotberway to feafon a collar 0/ beef ^ 

TAKE the furloin or flank of bccf» or any part you think . 
proper, and lay in as much pump*Witcr as will cover it; put V^ - 

to it four ounces of ful t- pctrc, five or fix handfuls of white fait, • ^ - 

let it lie in three days, then take it put, and take half an 
ounce of cloves and mace, one nutmeg, a quarter of an ounce 
of coriander-feeds, beat thefe well together, and half an ounce 
pf pepper, ftrew them upon the infideof the beef, roll it up, and * 
IbinJ it up with coarfe tape. Bake it in the fame pickle: and * 
whtn it is baked» take it out, hang it in a net to drain, within 
the air of the Arc three days, and put it into a clean cloth, and 
han^ it up aj.',uin within the air of the fire ; for it muft be krpt 
d/y, as you iio ncais tongues. • 

To collar falmon. 

TAKE a fiJe of fJmon, cut off about a handfui of the 
:iail, wa(h your large piece vcr^ well, and dry it with a cloth; V i^iv 
Then wiifli it over wiih the yolks of eggs, then make fome . ^\\ 
^force-meat with that you cut off the tail, but take care of the / ,^ |: 
ikin, and put to it a handful of parboiled oyfters, a tail or two | ^ 
noflobfter, the yolks of three or four eggs boiled hard, fix an* I 1; 
fchovies, a good handful of fwcct-herbs chopped fmall, a little! ^^ * 
tilr, cloves, mace, nutmeg, pepper, all beat fine, and grated • , ^l;- 
4»rcad, Work alt ibcfc together into a body, with the yolks of " " *^.. I 
^ggSt lay it a«I over the fleftiy part, and a little more pepper -. j'^ 
'and fait over the falmon; fo roll it up into a collar, and bind ic j ^ 
with broad rape ; then boil it in water, fait, and vinegar, but . Jr! ; 
let the liquor boil firfl, then put in your collar, a bunch of fwect | 1 
herbs, diced ginger aiid nutmeg. Let it boil, but not tot^faft, I; ' 
It will take near two hours boiling; and when it is enough, take fr .: 
itup: putit intoyour foufing pan, and when thepickleiscold, I f 
^ut it in your falmon, and let it ftand in it till ufed. Or you I l 
may pot it ; after it is boiled, pour clarified butter over it* Ic . r . 
will keep longed fo; but either way is good. If you pot it, be | i 
^jre the abutter be the niceft you can get. . ■ ?* 

To make Dutch beef. 

* TAKE the lean of a buttoc3c of beef raw, rub it well with - | 

ferown fugar all over, and Itt it lie in a pari or tray two or | 

three hours, turning it two of three times, then fait if well with | 

common faltand faTc-pctre, andletit Ilea fortnight, turning it . \ 

cycry day ; then roll it very ftrait in a coarfe cloth, put it in a J 

I ' . chccfc- -..'.. "^ 'I 


,: 1 




t ; 1 




^^$ ^U An cf CiHikety^ 

chcefe-prersa^ay and a night, and hang it to dry in ^Tchimnefj 
When you boil ittyou muft put it in a cloth ; when it U cold, 
it will cut in flivcrs as Dutch beef. 

Tlo makijham brawn* 

BOIL fwo pair of ncats feet tender, take a piece of pork, nf 
die thick ftanky and boil it almoft enough, then piric off* tHe fltlh 
of the feet, and roll it up in the pork tight, like a coiLr of 
' brawn ; then take a flrung cloth and fome coarfe t;«pc, roll it 
tight round with the tape, then tic it up in a cloth, and liiil it 
till a ftraw will run through it: then take it up, and han^ it up 
in a doth (ill i^ is quite cold ; then puc it into fome foufing Ij. 
'i ' ^uor, and ufe it at your own pleafute. 

^ofoufe a turkey^ in imitation offiurgcon. 

YOU muft take a fine large turkey, drefs it very clean, drj 
and bone it, thentie it up iis you do fturgeon, put into thepot 
. you boil it in ooc quart of white winc« one quart of water, ore 
quart of good vinegar, a very large handful of fait ; Ice it boil, 
(kini it we:!, and then'put in the turkey. When it 19 enough, 
jl take it out and tie it tighter. Let the 4iquor boil a little longer; 

I 'dnd if you think the pi(kle wants more vinegar or fait, aJJit 

when it is cold, and pour it upon the turkey. It will keep te 
y - month), covering it clofe from the air, and keeping it in adij 

? cool place.' l£at it with oil, virfegar, and fugar, juft as jou lil^ 

\ , • it. Some admire it more than (lurgcon ; it looks prclty covcrei 
1; H^ith fennel for a fide-diHi. 

To pickle pork. 

' ;f dONE your pork, cut it into pieces, of a ftze fit to ire in the 

tub or panyou dcfigu it to lie ii», ruh your pieces well with (ih* 

|l petre, then take two parts of common f^tltt and two of bar- 

i j! (alt, and riib every piece well ; lay a layer of common fait in ii:« 

p[ bottomofyour veflcl, cover every piece oyer with common tl'i 

H lay them upon another as clofe ss you can, filling; the bollo« 

H places on the fides with fait. A% your fall melts on the top, 

j; ftrew on more, lay a coarfe cloth over the velTel, a board pvfr 

i that, and a weight on the board to keep it down. Keep '^ 

' ij clofe covered i ii will, thus ordered, kerp the whole year, h 

\^^ a pound of filc-petrc and iwo pounds of bay-fall to a bog. 

*i( U i ■I ' lliilB* JM *! i m i ' i ll fi l ii> Hi i< 


tnade Plain and Ea^. i$j 

A pickle far pork which is to be eat John. | 

YOU muft take two gallons of pump«water» one pound of ' * 

iay-falt; one pound of coarfe fugar, fu ounces of faU-petre i ,* '^ 

boil it all together, and Ikim it when cold. Cut the pork ia .. ) 

what pieces you pleafe, lay it down clofc, and pour the liquor . V :> 

over It. Lay Si weight on it to keep it clofe, and cover it dofc v | 

from the air, and it will be fit to ufe in a week. If you find' >' 

the pickle begins to ^poil^ boil it again> and ikicn it| when icii 4 ^! 

cold, pour it on your pork again. V | 

^0 make veal hams. 

CUT the leg of veal like a ham< then take a pint of bay- fait* ' 
two ounces of falt-petre, and a pound of common f4lt;.mix 
them together^ with an ounce or juniper-berries best; rub thd. 
bam well, and Uy it in a hollow tray, wi^h the flcinny fide 
downwards. Baftc it with tne pickle for a fortnight^' 
Vnd then hang it in wood-fmoke for a t'ortnight. You ihay 
boil it, or parboil it and roaft it. In this pickle you may do' 
two or three tongues, or a piece of pork.' 

■•' 4v 



^0 make beef bams. 

YOU muft take the leg of a fat, but fniall beef, the fat Scoech 

or Welch cattle is beft, and cut it ham-fifliioh. Take art ' * ■ 

ounce of bay-falt, an ounce of fait petre, a pound of commoa f v 
falt^ and a pound of coarfe fugar (this quantity for about four* ' : 1 "- 

teen or fifteen pounds weight, and fo accordingly, if you pickle | 

the whole quarter) rub it with the above ingrsJicnts, turn tc - {: , 

every day* and bafte it well with the pickle for a month : t^ikc t ■ 

itoutandroll itinbranor faw-duft,thcnhan^itinwood-fnloke) | 

where there is but little fire, and a conftant fmoke, for a month; | f 

then take it down^ and hang it in a dry place, liot hot, and keep 1' 

it for ufe. You may cut a piece off as you have o'ccafion, and i 

either boil it or cut it In rafljcis, and brotl it v^iih poached eggs, -' •> 

or boil a piece, and it eats fine ccjd, and will Oliver like Dutch' i 

beef. After this beef is done, you may do a thick brifcuit of • | 

beef in the fame pickle. Let it lie a month, rubbing it every day | 

with the pickle, then boil it till it is tender, hang it in a dry { 

place, and it eats finely cold, cut in flices on a plate. It is a* ^ J 
pretty thing for a fide-di(h, or for fupper. A fhouldcr of mot- / 
ton laid in this pickle for a wed:, hung in wood fmoke two or 
three days, and then boiled with cabbage, is very good. 

S • Ti 


^1 258 ! ' the jlrt of Cookery^ 

% • -, To make mutton haws. ' 

,51 YOU muft take a hind-quarter of mutton, cut it like a ham, 

/;: take one ounce of falt-pctre, a pound of coarfe fugar, a pound 

q] . pfcolnmon fait; mix them and rub your ham, lay it in ahoHow 

>^i tray with the flcin downwards, bafte it every day for a fortnight, 

r' * then roll it in faw-duft, and hang it in the wood-fmoke, a fort- 

1; " night ; then boil it, and hang it in a dry place, and cut it out 

. j in ra(bers. It don't eat well boiled, but eats finely broikd« 

'? ••• ^ - . ' - ■ : 

;I; To maJce perk bams. 

:j| YOU muft take a fat hind-quarter of pork, and cut ofFa fine 

.4I ham. Take an ounce of filc-petre, a pound of coarfe fugar, 

and a pound of common falc ; mix all together, and rub it well. 

Let it lie a month in this pickle, turning and bailing it every 

day, then hang it in wooJ fmokc as you do beef, in a dry 

place,fo as.noheat comes to \i\ and if you keep them longihaiig 

them a month or two in a danip place, fo as they will be mouMy, 

:; and it will make (hem cut Fne and (hort. Never lay thcfehanis 

j; in water till you boil them, and then boil them in accppcr^ if 

you have one, or the biggeit pot you have. Put them in tAe 

f. cold v)ater^ and let them be four or five hours bef^ore they boil. 

.^'j Skim the pot wrell and often, till it boils. If it is a very large 

; |I one, two hours will boil ic ^ If a fmall one, an hour and a half 

l.l; will do, provided it be a gr?at while before the water boife. 

'^' Take it up half an hour bw-rVre dinner, pull ofF the (kin, and 

: ij throw rafpings finely fifted z.W over. Mold a red-hot fire Ciovel 

•4: over it, and when dinner is ready take a fev/ rafpings in a fieve 

}■ and fift all over the difti ; th en lay in your ham, and with your 

finger make fine figures ro^nJ the edge of the difli. Be furc 

to boil your ham in as muc':!i water as you can, and to keep it 

(kimming all the time till it r^oils. It mud be at leaft four houFS 

«5 before it bolls. 

* ;i This pickle does finely f.-r tongues, afterwards to He in it a 

[: fortnight, and then hang in the wood-fmoke a fortnight, or to 

m. ' boil them out of the pickle* 

m| . Yorkihire is famous for h^ms; and the reafon is this : their 
^ ' fait is much finer than ours In London, it is a large clear fiilr, 
."r and gives the meat a fine fij. »\->ur. I ufcd to have it from Maf- 
*! . den in EfTcx, and that fait w 1 make any ham as fine as you can 
J defirc'. It is by much the bcil fait for falting of meat. A deep 
■ % *hollow wooden tray is bet:^ than a pan, becaufe^ the plckVe 
H fwells about it. ^ 

tl 1 When 

. 1. 

» :| 

made Plain and Eafy. 259 * ; f 

When you. broil any of ihcf< hams in flicei, or baron» havt 1 

fomc boiling water ready, and let the flices lie a minute or two > I 

in the water, then broil them ; it tukcs out the fait, and makef l 

• them eat finer. • ' It 

;• • *; • ;•■ _ • ' - •.,..■•?.•. 

' * Tomahehacon. ' 1:! 

. TAKE a fide of pork, thrti take o(F all the inCde fat, lay it ■%'/ 

on a long board or dreficr, that the blood may run away, rub it % 

well with good fait on both fides, let it He thus a week ; then * 'i 

take a pint of bay fah, a quarter of a pound of fah-petre, beat * . i 

them fine, two pounds of coarfefugar, and a quarter of a peck of ' \ 

common fait. Lay your pork in fomething that will hold the V 5 

pickle, and ruH it well with the above ingredients. Lay the I '■ 

• (kinny fide dowi/.ards,:knd baftc it every day with the pickle for ;. \ \ 
a fortnight; then hang it in wood* fmoke as you do the beef, and . J ! 
afterwards hang it in a dry place, but not hor. Youaretoob* v- \- 
fcrve, that all hams and bacon fliould hang dear from every 1\ 

'thing, and not againft a wall. r.:,i 

• Obferve to wipe off all the old f^lt before you put It into this • \ \ 
pickle, and nevrr keep bacon. or hams in a hot kitchen, or ina • |;l 
jocm where the fun comes. It makes them all rufty. *; |I^ 

To fnve potted htrdi\ that begin to le lad. I : 

: I HAVE feen potted birds which have come a great way, of* ' ^ * V 

ifnfmell fo bad, that no body could bear the fmell for the rank* t L 

! ntfs of the butter, and by managing them in the following man* P . r 

ncr, have made ihcm as good as over was eat. . " t. 

.. Set a large faucc-pah of clean water on the fire; when it 
liioils, take off the butter at the top, then take the fowls out one 
'.bjr one, ihrow them into that fauce-pan of water half a minute* 

whip it out, and dry it in a clean cloth infideand out; fodoall 
itill they are quite done. Scald the pot dean; when the birds ' 

^xt quite cold, feafon tbem with mace, pepper, and fait to your 
fmind, put them down clofe in a pot, and pour chtified butter 
^over them. 

.• * To fichle rswdreU called cavcacb. 

CUT your mackrel into round pieces, and divide one into 
.five or fix pieces: to fix large mackrel you may take one ounce 
of beatfn pf^ppcr, three large nutmegs, a little mace, and a hand* 
Jul of falf. Mix your fait and beaten fpicc together, then make 
4W0 or three holts in each piece, and thruil the feafoning infa 
the holes with your finger, rub the pitce all over with the fea- j 

. " S a • foning, |^ 

• . ;■• • ■•" ■ ■' •■. ■ ■ " ■•■:•: h 
. - -•■, • • . ■■■ : i\ 

:'l i66 . the Art of Coohryi 

i\ foningy- fry them brown in oil, and let them ftand till they are 

,^i cold i. ,then put them into vinegar« and covei them* wivh oil. 

^be/ will keep well covered a great while» and are delicious, 1 

■:l ■■ ' ■ : ' •....*'•• VJ 




'■'X\ . ... ■ . ' . ■ . -V 

i ■ ' :• ;■■•.•■'• •• CHAP. .XIV. •■■"'^'r'' 

.< ^ 

j Of P I C K L 1 N O. ' 

■■^j! • •■ .•••••••"■■• . ■••'.•■: 

}• ' .' . T^ flckU walnuts green. -,'. 

1) J TAKE the largeft and clcarcft you can get> rire them a»tKfi^ 

!-! : ^ yP" 9^^} have a tub of fpring-water Hand by you, and throiv^ 

, .v| them in as you do ihem. Put into the water a pound ofbay*' 

4' ialr^ let them lie in the water twenty- four hours, take them oat' 

:^ • of the water, then put them into a ftone-jar, and between every 

. layerof walnuts lay a layer ofvinc-lcaves at thebotiom and top;* 

and fill it up with cold vinegar. Let them ftand all night, thca 

pour thai vinegar from them into a copper or bell-mecal fkiller, 

with a pound of bay- fait i fet it on the fire, let it boil> then 

poiir it hot on your nuts, tie them over with a wollen cloth, 

' and let them ftand a week ; then pour that pickle 3v/ay,rub your 

nuts clean with a piece of flannel s then put them again ii) youf 

jarj with vine-leaves, as above, and boil freih vinegar. Put into 

Jrour pot to every gallon of vinegar, a nutmeg fliccd, cut four 
.. arge races of ginger, a quarter of an ounce of mace, the fame 

|3 of cloves, a quarter of an ounce of whole black pepper, thclikV 

\i of Ordingal pepper j then pour yiur vinegar boiling hot on your 

walnuts; and cover them with a woollen cloth. Let itfland throe 
or four days, fo do two or three times ; when cold, put in half 
a [int of muftard-feed, a large ftick of horfe-raddifli fliced, tie 
'\ ^ them down clofe with a bladder, and then with a leather. They ' 

• i;, . will be fit to eat in a fortnight. Take a large onion, (lick the 

: ; f cloves in, and lay in the middle of the pot. If you do them for 

(;i. keeping, don't boil your vinegar, but then they will not be fit 

',;| . to eat under fix months : and the next year you may boil the 

jl'; pickle this way. They will keep two or three years good and firnii 

= *■! . • ' 

} S^o fickle walnuts white. 

i» * TAKEthelargellnutsyoucangct,juftbcforetheflicll begins 

i fo turn» pare them very thin till the white appears, and throw 

i:j them into fp.ring waterj with a handful of fait as you do them. 

;. . ' .Lctr 

. .f ' . ■ ... 

.1 ■ 

J . : 

fimii Plain and ^a^. s^Cji 

Let them ftaod in that water fix houri, lav on them a thin board 

10 keep them under the watv, then fet a ftew-pan on a charcoal 

lire, with clean fpring-water, take ypur nuts put.of the other 

water^ and put them into the (lew-pan. Let them fimmer four • 

or five minutes, but not boil : then have ready by you a pan of 

fprihg- water, with a handful of white fait in it» ftir It with your * 1 

hand till the fait is melted, then take your nuts out of theftew* I; 

pan with a wooden ladle, and put them into the cold water and ||. 

fait. Let them ftand a quarter of an hour, lay the board on 

them as before ; if they are not kept under the liquor they will 

turn black, then by them on a cloth, and cover them with an- 

other to dry ; then carefully wipe them with a fofc doth, put i 

them into your jar or glaf:;, v/ith fome blades of mace and nut- * 

fl\eg Aiccd thin. Mix your fpice between your nuts, and pour 

4iAilled vinegar over them; iirft let your glafs be full of nuts^ 

fOMT mutton fat over them, and tie a bladder, and then a leather* 

S'o pickk ^jpahuts hJach. 

YOU muft take large full-grown nuts, at their fuH growrti 

before they arc hard, lay them in fait and water; let taem lie 

Iv/o days, then fhift them into frefh water; let them lie two days 

longer, then (hift them again, and let them lie three days; thea 

take them out of the wate^, and put them into your pickling* 

^ot* When the pot is half full, put in a large onion ftuck with 

[cloves. To a hundred of walnuts put in half a pint of muftard- . 

feed, a quarter of an ounce of mace, half an ounce of blacic 

jjepper, half an ounce of all-fpice, fix bay-lcavcs, and aftick 

"^of horfe-raddifli ; then fill your pot, and pour holing vinegar 

over them. Cover them with a plate, and when they are cold y 

tie them down with a bladder and leather, and they will be fie ' . ; {) 

\xo eat in two or three months. The next year, if any remains, |; 

Tboil up your vinegar again, and flcim it ; when cold, pour it ovtv V 

, your walnuts. This is by much the beft pickle for ufe; there- j 

] ibrc you may add more vinegar to It, what quantity you pleafe. I 

\^f you pickle a great many walnuts, and eat them fart, matce your • . I 

pickle for a hundred or two, the reft keep in a ftiong brine of • 1 

ialt and water, boiled till it will bear an egg, and as your pot j 

/empties, fill them up with thofe in the fait and water. Take 

i care they are covered with pickle. . 

In the famemanneryou may do a fmaller quantity; but ifyou 
can get rape vinegar, ulc thatinftead of fait and water. Do them 
vi thus: put your nuts into the pot you intend to pickle them iti, . 
throw in a good handful of fair, and fill the pot with rape vine- 


J .'iSi .; ne Art of Cookery^ 

.'j . gar; Cover ir clofc, and let ihem Aand si fortnight j then pour; 

ji ■ them out of ihcpor, wipe it clean, and juft rub ihc nu?s wit*:!! 

/j ' » coarfc cloth, anJ then put them in the jar with the pickle, as': I 

t[ above. If you have the bcft fugar vinegar of your ov^n miking,: j 

;[ 1^^ ^^^^ ^^^ ^^^^ ^^ ^^^ ^'^*^^ y^^^ but (:our it on cold ; and the ; [ 

Ij *• next year, if any remains, boil it up again, (kim it, put ficfli 

e!j ipjcc to it, and it will do again. 


;fl| : V To pickle gerkins. 3 

]'^^ TAKE what quantity of cucurr.bcrs you think fir, andput 

'}}\ ,' th'eminaftoncjar, then take as muih fpring-vvaTcr us you think f 

;i| will cover them : to every gallon of water put ai much fait as [ 

:ii • will make it bear an egg; (ct it on the fire, and let it boil two. | 

' i or three minutes, then pour it on thecucumbcfs and cover them [ 

:'|j ' wiihawoollcn cloth, and over that a pewter difh; tie ihem down; ^ 

:l| clofe,and let them (land twenty-four hours ; then take them outy,! I 

]jj lay them in a cloth, and another over them to dry them. Wheii. 

;if . they are pretty dry, wipe your jar out with a dry cloth, put yout! 

?j; cucumbers, and v/ith them r. liitlc dill and feme!, a very fmaJl 

ill '•' quantity. For the pickle, to every three quarts of vinegar orc; 
•Jl qujri of fpring- water, till you think you have enough to covet. 

■] them I put in a little bay- fait and a little white, but not toot | 

much/ To every gallon of pickle put one nutmeg cut in qu;irr | 
^ ters, a quarter of an ounce of cloves, a quarter of an ounce of ! 

mace, a quarter of an ounce of \vhole pepper, and a large race of f 

ginger diced ; boil all thcfe together in a bell-metal or copper* * 
;jl pot, pour it boiling hot on your cucumbers, and cover thcrri jt| f 

.[! ' before. Let them Hand two days, then boil your pickle agaii)^ ^ 

and pour it on as before ; do fo a third time ; when they ar^ | 
. cold cover them with a bladder and then a leather. Mind a!- ! 

ways to keep your pickles ctofe covered, and never take them 
'i . out with any thing but a wooden fpoon, or one for the purpofe. [ 

This pickle will do the next year, only boiling it up again. j 

Youarc toobfervetoputthefpicein thejar with thecucum- ! 

I . bers, and only boil the vinegar, water, and fait, and pour over ^ 

them. The boiling of your fpice in all pickles fpoils them, and 

lofes the fine flavour of the fpice. . ' 

To fickle large cucumbers injlicesr 

TAKE the large cucumbers before they arc too ripe,, fircc ^ 
them the thicknefs of crown pieces in a pev»^ter-difh ; to eve^ \ 
dozen of cucumbers flice two Urge onions thin* and fo on t<ii 



3 1 

mai^ Plain and Eafii «^3 

- you have filled your diib, with a handful of fair between every |i f 

icnv : then-cover them with another peva ter-d'(h, and let them ' y- ' 
: fl?j)d twenty-four hours, then put them in a cullender, and Jet * . I- ' •: 

' il)eni drain very well ; put them in a jar, cover them over with . 5 : : 

' \vj»te wine Vinegar) and let them {land four hours ; pour the %\- 

• vmegar from them into a copper fzuce-pan,. and boil it with a ?* • 
\ little fait ; put to the cucumbers a little mace, a little whole pep* 'j ;. 

: per, a largeiaceof ginger diced, and then pour the boiling vine* , ' . il; 
\ gar on. Cover them clofe, and when they are cold, tic them ', . * Tr j 

I down. They will be fit to cat in two or three days.. jl;' 

To pickle afparagtts. * . •) J 

TAKE the largeft afparagus you can get, cut off the white I . \ 
ends, and wafh the green ends in fpring-waier, then put them ^ V 

^ in another clean wacer^ and let them lie two or three hours . \.\ 

in it; then have a large broad ftew-pan full of fpring water,. V; . 
wlih a good large handful of fait j fct it on the fire, and when ' • \ '■ 
if boils put in the grafs, not ti^d up, but loofe, and not too " |i; 

; niany at a time, for fear you break the beads. Juft fcald them, j;! ; 
1^ and no more, take them out with a broad fkimmer, and lay them * j: i ; 

^ on a cloth to cool. Then for your pickle : to a gallon of vine* ' [• I 
\ i^rput one quart of rpring-watcr,and a handful of bay-fJt; let ' \ t!. 

I Acm boil, and put your afparagus in your jar \ to a gallon of v. \, 

\ jiickle, tv/o nutmegs, a quarter of an ounce of mace, the fame • W 

\^ df whole white pepper, and pour the pickle hot over them. . • ^'.j 

] Cover them with a linen cloth three or four times double, let Wl 

• tfem ftand a week, and boil the pickle. Let them (land a f 1|: 
#eek longer, boil the pickle again, and pour it on hot as be« . H [ 

'': fore. When they arc cold, cover them up clofe with a bladder * 'ji ; 

; ind leather/ . . si * 

! *, To fkkk piaches. - \\\ 

' TAKE your peaches when they are at their full growth, juft .' T '■ 

before they. turn to be ripe ; be fure they are not bruifed ; • V 
tkrn'take fpring- water, as much as you think will cover them, : 
wake it fait enough to bc^r an egg, with bay and common fait', ; - 
Unequal quantity each ; then put in your peaches ancl lay a ' 
thin board over them to keep them under the water. Let them 
land three days, and then take them out and wipe them vtry 
carefully with a fine foft cloth, and lay them in your glafs or . • 
j jaMhcn take as much while wine vinegar as will fill your glafs . . 

! 5?jar: to every gallon put one pint of the bed well-made mut \ 

^■' t?rd, two or three heads of garlick,a good deal of ginger diced,. . |: 

feJtanouncc of cloves, mace, and nutmeg J mix yourpicklc well- T 

0. .84 together, J 

u ■ ♦ ' "■^■* • • . * - • . # 

V " ' V* . . . ..-*•, _ ^•^ '.. , ,, S 

■ '..' \ ■':.■■' - -'•• '-v: '■■ ■ ^ \ 


li ft^4 ' fbe Jri of Ceokny^ , 

J . ' together) and pour over your peaches, * Tic thcip clofc with a . 

iiH J)laddcr and leather, ihey will be fit to eat in two months, Yovr-; 

:t may with a fine penknife cut them acrprs, take out the ftone;-^' 

' ^ iill them with made muftard and garlick, and horfc-raddifh and 

V gingers lie them together. 







fo pickle raddtjh pods. 

MAKE a ftrofig pickle, with cold fpring- water and bay-filt^ 
firong enough to bear an egg, then put your pods in, and' ^ 
* lay a thin board on them, to keep them under water. Let thcm^ ! 
.•! Hand ten days, then drain them in a fif ve, and lay them on i\ \ 

)i . \ .cloth to dry; then take white wine vinegar, as much as yott; ■ 

■*;i think will cover them, boil it, and put your pods in ajar, with ■ 

il g"^S^^» mace, cloves, and Jamaica pepper. Pour your vinegar ; 

.:^ boiling hot on, cover them with a coarfc cloth, ihre(; or fqur \ 

4; times double, that the fteam may come through a little, and I^t 1 

" |! . them (land two days. Repeat this two or three times^ ; when \\ 

''' is cold, put in a pint of muftard- feed, and funic horfe- raddijh j 

f over it clofe. 

- Tq fhkU French heans. 
FICKLE your beans a$ you do the gerklns* 

« * 
IT? pickle cauliflowers. 

TAKE the largeft and fineft you can get, cut them in h't^lc : 

fileces, or more properly pull them into little pieces, pid | 
he fmall leaves that grow in the flowers clean from tliem ; th'ca | 
Ji'avc a broad ftcw-pan on the fire with fpring- water, and whca ^ 
* It boils, put in your flowers, with a good hundful of white h}u \ 
Md juft let them boil up very quick; be fure you don't let them ■ 
boil above one niinutc; then take them out with a broad flice, \ 
• - . :|ay thcmona cloth andcovcr them with another, and let thenl | 
[■^ . lie till they are quite cold. Then put them in your wide-mouthM j 
/" ■ bottles with two or three blades of mace in each bottle, and ; \ 
•! '• '• * putmeg fliced thin; thenfillup your bottles withdiflilled vine- \ 

■\\ %^^^ cover theni over with mutton far, over that a bladder, and • 

■^ '•: ^hen a leather. Let theni (land a month before you open them. ! 

If you find the pickle taftcfweet, as may be it will, po*4r off ihi I 
* Y^negar, and put freOi in^ the fpice will do again. In a fort' ' 

"> '■•»; 

made Plain ^nni Ea^^ ^ 26$ 1 

night thcywill be fit tb cat. Obfcrvctothrowthcnvoutof Ac H 

J fcofliiig water into cold, acj then dry them* ' If 

; ^0 pickle leet-^root. * ^ ^■> 

SET a pot of Tpring^waicr on the fire ; when it boils, put in . , , V 

J your beets, and let them boil till ihey are tender, then peel , -F ; 

", them with a cloth, and lay them in a flone jar ; take three ' i ;; 

\ %u^ts of vinegar, two of fpring*water, and fo do till you think 

yott have enough to cover your beets. Put your vinegar and wa- f • [' ^ 

ttijrjn a pan, and fait to your taftcj ftir it well together, till the '• . ;| i • 

fill is all melted, then pour them on the beets, and cover it L; 

with A bladder, do not boil the pickle. * j;' 

^0 pickle white plitmhs. * ^ j • 

TAKE the large white plumbs ; and if they have ftalks, let i|i 
them remain on, and do them as you do your peaches. 

T^o pickle neHarines and apricots. ^ , 

THEY are done the fame as the peaches. All thcfe ftrong 
; pickles will wade with keeping ; therefore you muft fill thtm 
^ pp with cold vinegar. 

To pickle onions. 

TAKE your onions when they are dry enough to lay up lA . ! 

your houfe, fuch as are about as big as a lar^e walnut ; or yott 
\ ;nay do fomc as fmall as you pleafc. Take off only the outward ! : 

diry coat, then boil them in one water without fhiliing, till they ;|, 

\ Ipg**^ to grow tender; then drain them through a cullende.r,and q 

; jftihcm cool; as foon as they are quite cold, flip ofF two out* * . X\ 

cWard coats or fkins, flip them till they look white from each other, ' -^ 

rub them gently with a fine foft linen cloth, and lay them on a - 

; cloth to cool. When this is done, put them into wide-mouth'd : • I; ; 

I' .^lafles, with about fix or eight bay-leaves. To a quart of _■■,- i ' 
t J.. onions, a quarter of an ounce of mace, two large races of •' 

' I t^*"S^^ "^ccd ; all thefe ingredients muft be interfperfcd here and 
I ''^^ there, tn the glaflcs among the onions ; then boil to each quart 
\{^o] vinegar two ounces of bay.falt, flcim it well as the (cum 
/^ fifes, and let it ftand till it is cold; then pour it into theglafs, 

• . tover it clofc with a wet bladder dipped in vinegar, and tie them 
l^;do\vn. This will eat well, and look white. As the pickle 

• .iyaftes, fill them with cold yinegar. 

I r i 

it, : 

.) !< •■ 

t66 The Art of Cookery^ 


jl .t : S'o pickle lemons. 

,l^i TAKE twelve lemons, fcrape them with a piece of broken 
gUfs ; then cut them crofs in two', four parts downiighr, but 

'^; not quite through, but that they will hang together; then puf 

';^^ . in as much fait as they wil) hold^ rub:them wc)I,and Itrcw thent 

;!;j over With fait. Let them lie in an earthen di(h for thrr e days^ 

j|- ^ and turn ihem every day; then flit an ounce of ginger very thin^ 

•^jj ' and fahed for three days, twelve cloves of garlick parboiled aad 

j! fahed three days, a fmall handful of muftard^feeds bruifcd and- 

:!i! ~ fearched through a hair ficve, and fome red India pepper ; take 

-ijl yotir lemons out of the fait, fquceze them very gently,.put thern 

: * I into a iar, with the fpice and ingredients, and cover them with 

j' the belt white wine vinegar* Stop them up very clofe, aiid ia a 

..y month's time they will be fit to cat. 

v'il •■ . ' 

: J| To pickle vwjbrooms white. 

X TAKE fmall buttons,cutand prime them at thebottom,wafir 

.|i; them with a bit pf flannel throygh two or three waters, ihcti 

; j- fet on the fire in a flew pan fpring water, and a fmall handful of 

'• I fait: when it boils, pour your muuirooms in. Let it boil three 

li cr four minutes; then throw them into a cullender, lay them W 

^ I a linen cloth quick, and cover them with another. 

To make pickle for mujhrooms. 

TAKE a gallon of the bed vinegar, put it into a cold fli]I^ 
to every gallon of vinegar put half a pound of bay-falc, a quar- 
][ ter of a pound of mace, quarter of an ounce of cloves, a nut?^* 

ijj J meg cut into quarters, keep the top of the flill covered with a^ 
: )• wet cloth. As the cloth dries, put on a wet one; don't let th<f 

I £re be too large, left you burn the bottom of the dill. Draw 

. j it ias long as you tafle the acid, and no longer. When you fill. 

your bottles, put in your mufhrooms, here and there put in a few 
[ i blades of mace, and a flice of nutmeg ; then fill the bottle with 

: I • pickle, and melt fome mutton fat, Itirain it, and pour over it*; i 
■j! It will keep them better than oil. 

YOU muft put your nutmeg over the fire in a little vinegar,: 
and give it a boil. While it is hot you may flice it as you pUafcj 
When it is cold, it will not cut ; for it will crack to pieces, j ; 

Note, In the igih Chapter, at the end of the 'receipt for. 
snaking vinegar, you will fee the bed way of pickling mufli<^, 
xooms> only they will not be fo white. t v | 


■I «• ' 

■ ' ■ ■ ■: . , ■ :■ ■ .. ■ , ■. : ■■■■■■. :,:--.. li- 

• . • ■ •■■:.■■ ^■ ■■ , ■ ■•■^■.;.- -:---fM-: 
. made Plain and Eafj^ 26i ilf 

♦ ..•*-.* ' " ■ ; . *.'.'• • • ■ * . - •■.;.'■'-. 

To pickle codlings. * ' ^ ' : ^' 

j^WHEN you have grerncd them as you do your pippjns, and 
^^ arc quite cold, with a finall fcoop very carefully take off 
t^ eye as wholie as you can, fcoop out the core, put in a 
^Ipvc of garlicky fill it up with mullard-fced, lay on the eye 
2giin, and put ibcm in your glafics, with the eye uppermofl. 
j^M^. the fame pickle as you do to the pippins, and tie them \ 
davvnclufe. * .- : 

To fsckk red currants, ^ ^ j\ 

THEY arc done the fame way as barberries. * 

To pUkU fennel. •. . 

SET fpring- water on the fire, with a handful of fait ; whea . 

bboils, tie your fennel in bunches, and put them into the water, ' 

jfit^iveihc-m a fcald, lay them on a cloth todry ; when cold, ,^,^ 

^Mt in a glafs, with a little mace and nutmeg, nil it with cold '\\i 

vinegar, lay a bit of green fennel on the top, and over that a \\i ' 

bladder and leather. ;j^i 



, ii i 

To pickk grapssi 

(jET grapes at the full growth, but not ripe ; cut them in 
fixiall bunches fit for garniming» put them in a ftone-jar, with 
vine-leaves between every layer of graphs; then take as much 
ijpring- water as you think will cover them, put in a pound of. . 
kay-falt and as much white fait as will make it bear an egg. 

Bry your bay*falt and pound it, it will melt the fooner, put ic . 
into a bell-mttal, or copper- pot, boil it and fkim it very well; 
isit boils, lake all the black feu m cfF, but not the white fcum. * jl . 

V/hen it has boiled a quarter of an hour, let it ftand to cool ' [i V 

J^id feulc ; when it is almoft cold, pour the clear liquor on the ijl • 

ffapes, lay vine-leaves on the top, tie them down clofe with % jV, ': cloth, and cover them with a difb. Let them ftand twenty- i Ji 

fdir hours i then take them but, and lay them on a cloth, cover - ^ / |j ; 
them over with another, let ihcm be dried between the cloths, * jr, 
ihcn cake twvo quarts of vinegar, one quart of fp'ing- water, and • '\ 

one pound of coarfc fugar. Let it boil a little while, Ikim it as :f : 

it boils very clean, let it ftand till it is quite cold, dry your jar , • *r^ 
^^'iih a cloth, put frefli vine-leaves at the bottom, and between \V' 

t\tfy bunch of grapes, and on the top i then pour the clear off • ij : 

the -. ■•. . •■.■ ![ ' 

. • " ■ '..■.:■ : ■ !r:^■ 

■ • . " '• ■ • -■ ^■!t; 

:■■•■. ■ ■■■ : ■ :■■;.■• 1' 

[; 'siSQ * tbtjtrief Cookery^ \ 

Ij the ptckle on the grapes, fill your jar that the pickle ma^^^ 

^: * • above the grapes, tie a thin bit of board in a piece of flannJi, ' 

V Jay it on the top of the jar, to keep the grapes under the pickk ; 

^; . tie them down with a bladder, and then a lejither ; take t-BtiD '■ 

il^i but with a wooden fpoon. ' Be fure to make pickle enough td 

;^ cover them. * . . fl'.} 

-•^ * ■ '■ •-.'*'.• '. . ■* ■ ■ • * ' [ 

;f; • .' ^0 ficlk barberries. l 

ji ^^ \i TAKE of whitc-wine vinegar, and water, of each an ccyAl 

' '• •' <juantity : to every quart of this liquor put in half a pound 5f ' j 
lix-penny fugar,then pick the wortt of your barberries, and gu^i' 
into this liquor, and the beft into glaflcs ; then boil your pitkid 

jii with the worft of your barberries, aud flcim it very clean, lliiS .] 

^ I it till it looks of a fine colour, then let it ftand to be cold befoie : 

■ |i you ftrain 5 then ftrain it through a cloth, wringing it to gc?;j[l 

f the colour you can from the b;ii berries. Let it ftand to cool'^iil 

..[: ' fettle, then'pour it clear into the glalles in a little of the pi'el/leV . 

,| boil a little fennel ; when cold, put a little bit at the top of 'tb!e : 

/| pot or glafs, and cover it clofe with a bladder and lea:her. to ' 

/ every half pound of fugar put a quarter of a pound of VrHrrt^ 

i\ . • • ialt. ' • ■ : ■''■ • 

;l ' ■ • • . ^ '''^'\ 

'1! ^0 ptckle red-cahiage. 1 

y\ SLICE the cabbage thin, put to it vincgarand fait, anclaa 

ounce of all-fpice cold \ cover it clofe, and keep it for ufe. jS; 
.' is a ptckle of little ufe but for garnifhing of difiies} fallads,.aai 
pickles^ though fome people are fond of it. 

To pickle golden pippins. | 

V ' TAKE the fineft pippins you can get, free from fpotsand 

; -j|;- • .Iriiifes, put them into a preferving pan of cold fpring-Watff, 

il; .and fet them on a charcoal fire. Keep them turning wftlia 

.: j; wooden fpoon, till they will peel ; do not let them boil. When 

. ! |! . they are boiled, pcci them, and put them into the water again, 

% vrith a quarter of a pint of the bcft vinegar* and a quarter of aa 

; V, . ounce of allum, cover them very clofe with a pewtcr-di(h,ani 

' :;j; fet them on the charcoal fire again, a flow fire iiot to boil. Let 

,ii * them ftand, turning them novv and then, till they look grt^, 

then take thcr. out, and lay them on a cloth to cool ; whw 

cold make your pickle as for the peaches, only inftead of r^l:^e 

. . . mliftard, this rauft be muftafd-feed whole. Cover ihcm dfjfc 

i| and keep them for ufip. . 



lime- trees in tbefumm&. 

\ \ made Plain and EnB* sffa 

WpckU prtion-iuds and limes \ you pick thm off tbi 



; XAKEhcw.ftcrtiori-fcccJsor limes, pickle, them when large, 
fhaxcreadyvincgar, with what fpicc you plcafc, throw ihcm in, . - j', 

jnd flop the bottle clofc. . V\ 

1; To pickle oyjlers^ cockles^ and mtiffelsm 

\ TAKE two hundred of oyftcrs, the ncvvcft and bcft you can / 

! gcr,T)C careful to favrt the liquor in feme pan as you open them, . ^ 

J cut off the black verge, faving the reft, put them into their own 

liquor ; then put all the liquor snd oyfters into a kettle, boil . 

them about half an hour on a very gentle fire, do them very 

JowJv, flcimming them as the fcum rifes, then take them off 

I the £re, take out the oyfters, ftrain the liquor through a fine 

ddib, then put in the oyftcrs again ; .then take oiit a pint of |^ ■ 

. ihf (iquor whilft it is hoc, put thereto three quarters of anounce * i: f 

liXjmot^ and half an ounce of cloves. Juft give it^one boif* ^ |" 

: thcfi put it to the oyfters, and ftir up the fpices v/cll among the \ I 

< o)^llers, then put in about a fpoonful of fait, three quarters of a * * 

! puii of the beft white- wine vinegar, and a quatter of an ounce . 

'cf whole pepper.; then let them ftand till they be cold, then puc 

'the oyfters**, as many as you well can, into the barrel \ put in z^ 

' much liquor as the barrel will boI4) letting them fettle a while^ 

arid they will foon be fit to eat, or you may put them intoftone . \ 

' jart, cover them clofe with a bladder and leather, and be fiffc^ • . 

! they be quite cold before you cover them up. Thus Jo cockles 

: and muflcis jonly this,cocklcs are fmall, and IQ this fpic^you muft 

^ hive at leaK two quarts, nor is there any thing to pick olF theth, 

MuBcIs you muft have two quarts, take great care to pick the 

ff2b out under the tongue, and a little fus which grows at the '5 

^tof the tongue. The two latter, cockles and muflels, muft j 

J ivaftied in feveral waters; to clean them from the grit; put 

:ci in a ftew*pan by thcmfelvcs, cover them clofc, and when 

:^ ^reopen, pick thcmoutof thefliclls and ftrain the liquor. * \i 


\f:cide young fuckers^ or young artichokes^ hjore tht . 
leaves are bard. 

Take young fuckers, pare them very nicely, all the hard* 
fnds of the leaves and ftalks, juft fcalJ them in fait and watcr,^ 
;and when they are cold put them into little glafs bottles,-* V^ 

vi'iih two or thret large blades cf mace and a nutmeg flicedthin,^ • 5 

. fili . ' r 

J ■'. i' 

\ r 







270 , Tbi Art of Cookery^ 

• fill them cither with diftillfd vinegary or the fugar.vlnegar ot 
^: your own making, with half fpring. water. 'S-' 

) To pickle artichoke botUmu 

;:j * . c' EOIL artichokes till you can pull the leaves off, then take/if 

■ I ^thc choke?, and cut them from ihc ftalk; take great carc^^l 

; ? i *don*t let the knife touch the top, throw them into fait andwal^ 

; I ter for an hour, then take them out and lay them on a clotKif^'! 

^■; drain, thenput them Intolarge widc-mouth'd glatTes,put aiiN*'! 

. I c tie mace and diced nutmeg between, fill them cither wiib diftit' ■ 

■li #' led vinegar,or your fugar-vinegar and fpring- water; rover iK/n'^ 

)l with mutton fat fried, and tie them down with a bladdcrliflif; 

;f| leather. . ^ " 

\f\ To fickle fctnphin. ^^^ 

\^ ' TAKE the famphire that is green, lay it in a clean pan, 

T throw two or three handfuls of f^lt oyer, then cover it wuk . 

'I fy^^^^ water. Let it lie twenty- four hours, then put it intoi 

\\ . cli*an brafs fauce-pan, throw in a handful of fait,. and cover u 

*| ' with good vinegar. Cover the pan clofe, and fet it. over a vcrj 

V I \. ■ iDow nre; let it (land till it is juft green and crifp, then take it 'v 

^1 ' a moment, for.if it ftands to be foft it is fpoiled; put-ic \ 

'I in your pickling pot, and cover it clofe. When it is cold^ tt ; 

I it down with a bladder and leather, and keep it for ufe. Or [ 
you may keep it all the year^ in a very (Irong brine of fait apil ; 

^ ' water, and throw it into vinegar jud before you ufe it. '^^ ' 



Elder JhootSy in imitation of Icmbco. ,j. 

TAKE the largeft and youngeft (hoots of elder, which jfut 
out in the middle of May, the middle (lalks are moil tcnder>i<j | 

biggeft ; the fmall ones are not worth doing. Peel off the but- 
•ward peel or (kin, and lay them in a (Irbng brine of fait and wa- ; 
% . ter for one night, then dry them in a cloth, piece by pierce. In ; 

i\ the mean time, make your pickle of half white- wine, andlalf * 

. beer vinegar: toeach quart of pickle you muft put an ounceci f 
white or red pepper, an ounce of ginger fliced, a liitlc nrjce, | 
and a few corns of Jamaica pepper. When the foice has boijcjl. i 
in the pickle, pour it hot upon the (hoots, (lop them clofe ifn-\ 
. mediately, and fet the jar two hours before the fire,.turning|ij | 
often. It is as good a way of grecninp pickles :«s often boiling; j 
J or you may boil the pickle two or three times, and pour it ^- [ 

J boiling hot, juft as you pleafe. If you make the pickle of knc -: 

3 . • • fuear* [ 

^. *■ u. 

I made Plain and Eaff. ^i p 

; (iigiMinegar, you ^uft let one half be (prlng•wate^ You • . . ^ j^^ 
•: have the receipt for tWs vinegar in tfic 19th Cbajpter* . - * 1; 

ii Rules to be^ olferved in pickling. 

; ALWAYS ufe ftone jars for all forts of pickles that require • ^ 
'^ hot pickle to'them. The fir ft charge is the Icaft, for thefe not 

oiily laft longer, but keep the pickle belter ; for vifiegar and fait 
' will penetrate through all earthen vcffcis, ftoncand glafs is the : 
' oI|Iy thing to keep pickles in. Be fiirc never to put } our hands . . 

in to take pickles out, it will fooh fpoil it. The beft method .. 

is, CO every pot tie a wooden fpoon fuU^f little holesi to take % 

'[ the pickles out with* . , 

Of making Cakcs» &c, 1 

1 • ^0 wale a rich cake. 

TAKfifour poundsof flourwelldricd and fiftecf^Tevenpounds 
of currants wafhed and rubbed,'(ix pounds of the beft frelh butr 
ter, two pounds of Jordan almonds blanched, and beaten with 
orange-flower water and fack till they are fine, then take four 
pounds of eggs, put half the whites away, three pounds.of 
double*rcfincd fugar beaten and fif(cd» a quarter of an ounce of 
msce, the fame of cloves and cinnamon, three large nutmegs, 
,2!! beaten fine, a little ginger, half a pint of fack, half a pint 
of right French brandy, fweet-meats to your liking, they muft 
bcprange, lemon, and citron. Work your butter to a cream 
with your hands, before any of your ingredients are in, then put • 
»}'our fugar and mix it well together; let your eggs be well 
*-2t and ft rained through a fieve, work in your almonds firft, 
•'Vn put in your eggs, beat them all together till they look white 
•^nd thick, then put in your fack, brandy and fpices, ftiake your 
?-urin by degree, and when your oven is ready, put in your* 
currants and fweet-meats as you put it in your hoop. It will take 
joAt hours baking in a quick oven. You muft keep it beating 
u.'th your hand all the while you are mixing of it, and when 
vour currants arcwellwaflicd and cleaned, let them be kept bc- 
if^rc the fire, fo that they may go warrri into your cake. This * 
t/antity wiil bake beft in two hoops* . [ . ' 


■ ?,■: 

. <^ ... 

,;■.;•■ i;l^ 


• • • \ '■ 

it '- 

i • 

• i 

\ * 

^ f 


i^^ ^be Jrt of Ceohery^ 

I To ice a great cake. '• i 

] . TAKEthewhitesoftwehty-foureggs, and apound ofdoi/« 

A Ue-refined fugar beat and fifced fine ; mix both together, in a 

I deep earthen pan, and with a whiflc whilk it well for two or three 

jl . hours together till it looks white and thick, then with a tfaio 

I broad board or bunch of feathers fpread it all over the top «ui 

I ; fides of the cake; fet it at a proper diftance before a good citar 

f . • fire, and keep turning it continually forfear of its changing^co- 

1 ? lour; but a cool oven is bed, and an hour will harden it. Ycu 

,:] may perfume the icing with what perfume you pleafc. 

:'\ ■ • •■ "■•. •■ ■ 

[j To make a pound cake. 

/ 1 ' TAKE a pound of butter, beat it in an earthen pan with your 

I band one way, till it is like a fine thick cream, then have read; 

i twelve eggs, but half the whites; beat them well, and bat 

them up with the butter, a pound of Hour beat in it,, a pound 
of fugar, and a few carraways. Beat it all well together [or 
an hour with your hand, or a great wooden fpoon, butter a (2a 
and put it in, and then bake it an hour in a quick oven. 
. For change, you may put in a pound of currants, clean wafiied 
j ; . and picked. 

'i To make a cheap feed- cake. 

I ' YOU muft take half a peck of flour, a pound and a half o( 

I * butter, put it in a fauce-pan with a pint of new milk, fet itoa 

il ihe fire ; take a pound of fugar, half an ounce of all-fpicc Ra 

i . ' fine, and mix them with the flour. When the butter is mclt'ed, 

I pour the milk and butter in the middle of the flour, and work 

I . ~ it up like pafte. Pour in with the milk half a pint of good ale 

} ' ycaft, fet it before the fire to rife, juft before it goes to the oven. 

J * ' Either put in fome currants or carraway -feeds, and bake it bi 

I • . quick oven. Make it into two cakes. They will take an hour 

1 and a half baking:. 

To make a hitter cake 4 

Y • YOU muft take a di{h of butter, and beat it like cream \vlii 

£ ^ur hands, two pounds of fine fugar well beat, three pounifs 

?. ; of flour well dried, and mix them in with the butter, twenty.foiif 

i' • . • . ^gg5f' leave out half the whites, and then beat all together fonu 

^ : hour. Juff as you are going to put it into the oven, put im 

? . ■ * quaitf? 

made Plain and Eaff. 273 

quarter of an ounce of mace, a nutmeg beat, a little facte or. 
brandy, and feeds or currants, jiift as you pleafe. 

To make gingerbread cakes. ' 

Take three poun<!sof flour, one pound of fugar, one pound 
. of butter rubbed in very fine, two ounces of ginger beat fioef 
a large nutmeg grated ; then take a poundof treacle, a quarter 
of a. pint of cream, make them warm together, and makeup 
the bread flifF; roll it out, and make it up into thin cakes, cut 
them out wiih a tea-cup, or fmall glafs. ur roll them rouni 
like nuts, and bake. them on tin plates in a flick oven» 

To make a fine feed or faffton^cake. 

YOU muft take a quarter of a peck of fine flour, a pound 
and a half of butter, three ounces of carraway feeds, fix eggs 
beat well, a quarter of an ounce of cloves and mace beat together 
^ very fine, a pennyworth of cinnamon beat, a pound of fu^jar, a 
pennyworth of rofe-water, a pennyworth of fafiron, a pint and 
a half of yeafty and a quart of milk ; mix it ail together lightly 
with your hands thus: fir il boil your milk and butter, then (kini 
off the butter, and mix with your flour, and a little of the 
milk; fiir the yeiil into the reft and (Irain it, mix it with the 
flour, put in your feed and fpicc, rofc-water, tindlure of faf- 
fron, fugar, and eggs ; beat it all up we'll with your hands 
lightly, and bake it in a hoop or pun, but be fure to butter the 
pan well. It will take an hour and a half in a quick oven. You 
may leave out the feed if you chufc it/and 1 thmk it rather bet* 
tcr without it, but that you may Jo as you like* 

To make a rich feed- cake^ called the mm^s cake. 

YOU muft take four pounds of the fineft flour, and three 
pounds of double-refined fugar beaten and fifted ; mix th^m 
together and dry them by the fire till you prepare your other 
materials. Take four pounds of butter, beat it with your hand 
til it is foft like cream, then beat thiriy-five eggs, leave out fix- 
icen whites, ftrain ofFy'our epgs from the treads, and beat them 
and the butter together till i\\ appears like butten Put in four or 
five fpoonfuls of rofe.or orange flower water, and beat again ; 
then take your flour and fugur, with fix ounces of carraway- 
feeds, and ftrew them in by dcgici s» beating it up all the time 
{qt two hours together. You may put in as much tinflureof 
. cinn^iman or ambergrcafe as you plcafc; butttr your hoop, and 

T • ■ .. ■ • let 

274 ^^^ Art of Cookeryi 

let it (land three hours in a moderate oven. Y.u muft obferve 
always, in beating of butter, to do it >yith a cool hand> anit. ' [ 
beat it always one way In a deep earthen difli, i 

\ Ta niake pepper ccths. , v; 

TAKE half a gill of fatk» half a qu.nter of an ounce of : 
whole white pepper, put ii in and boil it together a quarter of 
.an hour, then take ihe pepper our, and put in as n^nch double- ^ 
I refined fugar as will make it like a pade, then drop it in \vha$ - 
' fliape you pleafc on plaics,' and l-.t it dry itfdf, ; 

3*d mah' Port If zal cakes. - \ 

MIX into a pound of fine flour, a pound of loaf-fugar licai 
and fifted, then rub it into a pound of puic iVveet butter till it 
IS thick like grated v.^hite bread, then put to it two Ipoonfuls of 
rofe-water, two of fack, ten eggs, whip them very well with a [ 

. wh'flc, then mix it into eight ounces of currantSi mixed all well ; 
together; butter the tin pans, fill them but half full, and ba!:c ... 
tb<;m i if made v/hhout currants they v/ill kce^if half ayear; add' 

:. apoundofahiionds blanchcd»and beat with rofe*watcr,asabovCy ; 
and leave out the flour. Tbefe are ano^er fort and belter* .. 

To wake a fretly ccke. " \ 

-I TAKE five pounds of flour well driedy one pound of fug3P, 

i^ , half an ounce of mace, as much nutmeg, btat your fpice very , 

fine, mix the fugar and fpice in the flour, take twenty-two eggs^ 
. . ' leave out fix whites, beat them, put a pint of alc-yeaft and,,, 

\ Ihe eggs in the flour,, take two pounds and a half of frefli but- 

I ter, a pint and.a half of create; fet the cream and butter over the . 

4 . £re, till the butter is melted, let it fland till it is blood-warm^ ; 

j . before you put it into the flour fct it an liour by th^ fire to ' 

I rife, then put in feven pounds of currants, which muft be ^ 

V i- plumped in half a pint of brandy^ and three quarters of a pounds 
I ' of candied peels. It muft bean hour and a quarter in the 
• oven. Yoii muft put two pounds of chopped raifins in the flnur, 
andaquarterof a pintcf fack. When you put the currants in>. 
bake it in a hoop. 

To make ghger-head. 

TAKE three quarts of fine flour, tv/o ounces of beaten gin- 
ger, a quarter of an oujice of nutmeg, cloves, and mace bear 
fine, but mcft of the laft j mix all together, three quarters of 
aptund of fine fi»gar, two pound;* of treacle^ fct it ovcf the lk'>' ; 


made Plahi and Eajyl ^75 

tut don't let it boil J three quarters of a pound of butter melted 
ifi the treacle^ and fomt candied lemon and orange-peel cut 
fine ; mix all thcfc together well. An hour r/ill bake it in a 
quick ovcm . * : 

' ■ ' ^ • '* • ■ 

To make little fne cakes. 

ONE pound of butter beaten to cream, a pound and a quar* 
ter of flour, a pound of fine fugar beat fine, a'' pound of cur* 
rants clcaii waflied and picked, fix eggs, two whites left out, ' 
beat them fine, mix the flour, fugar» and eggs by degrees into 
the batter, beat it all well with both hands, cither make it into 
little cakes or bake it in one. •• % •• 

A/totter fort oflUtle cakes. 

A POUND of flour, and half a pound of fugaf, heat half a 
pouiid of butter vvithyour hand, and mix them well together. 
IJake it in little cakes* 

To make drop lifcuUSi 

TAKE eight eggs, and one pound of double- refined fugar 
beaten fine^ twelve ounces of fine flour well dried, beat your 
fg^s very well, then put in your fugar and beat it, and then 
your flour by degrees, beat it all very well together without 
ccaCng ; your oven muft be a« hot as for halfpenny bread, then 
(lour (ome fhects of tin, and drop your hifcuits of what bignefs 
you pleafe, put them in the oven as f:ift as you can, and whc-rt 
you fee them rife, watch them 5 if they begin to colour take 
thein out, and put in more, and if the firft is not enough, put 
them in again.' If they arc right done, they will have a white 
ice on them. You may, if you chufe, piit in a few carraways; 
when they are all baked, put them in the ovcu again to dry, ' 
then keep them in a very dry place. 

, To make coiwion hifcutts. /'i 

BEAT up fix eggs,%vith a fpoonful of rofcrwater and a fpoonr 
fal of fack, thenlidd a pound of fine powdered fugar, and a 
pound of flour; mix them into the eggs by degrees, and ah 
ounce of coriander-feeds, mix allwcll together, fhapc them on 
v.'hitc thin paper, or tin moulds, in any form you pleafe. Beat 
the v/hitc of an egg, with a feather rub them over, and dull 
Rue fugar over them. Set them in an oven moderately heated, * 
fill they rife and come to a pood colour, take them out; and 1 

T 2 wher. 


275 • ' fie Art rfCookeryy \ 

wben you1i£ve done with the oven, if you haye no (love to dr; 
them in» put them in the oven again, and let them iland ttj 

I night to dry. 

I To make French hifcuits. 

\ . HAVING a pair of clean fcales ready, in one fcale put three 

i .. ncw-Iaid eggs, in the other' fcale put as. much dried flour, aji \ 

^ equal weight with the eggs, take out the flour, and as muc& ; 

\ fine powdered fugar ; dxA beat the whites of the eggs up wdl \ 
with a whiflc till they are of a line froth, then whip in half iq 
ounce of candied lemon-peel cut very thin and fine, and beat 
. well : then by degrees whip in the flour and fugar, then flip io \ 
the yolks, and with a fpoon temper ic well togciher, then (hipe ; 
4. your bifcuirs on fine white paper with your fpoon, and throw ' 

I powdered fugar over them. Bake them in a moderate oven, 

1» • not too hot, giving them a fine colour on the top. When tliQv 

I are baked, with a fine knife cut (hem ofFfrom the papcr^ ai^J 

1 \ lay them in boxes for ufe. 

To make mackercons. 

.1 ' ^ TAKE a pound of almonds, let them be fcalded, blanched, 

) ; and thrown into cold water, then dry them in a clothe anl 

\ pound them in a mortar, moiAen them with orange-flour w?- 

i ter, or the white of an eg^, left they turn to oil ; afterwards 

i take an equal quantity of fine powder fugar, with three or fow 

I . whites of eggs, and a little mufl:, beat all well together, aiiJ 

^ fhape them on a wafer paper with a fpoon round. Bake xW 

t , in a gentle oven on tin plutes. 

}.'■'• • ' . ' 

I • \_ To make Sbrewjbury cchcs. 

:\ TAKE two pounds of flour^a pound of fugar finely fcarcW. 

f \ mix them together (take out a quarter of a pound to roll thrni 

^ in) take four eggs beat, four fpoonfulsof cream, and two fpouu- 

I fuls of rofe- water, beat them well together, and mix them with 

i the flour into a pafte, roll them into thin cakes, and bake tbesi 

[ in a quick ovcm 

>; .To make madling cakes. 

f TO a quarter of a peck of flour well dried at the fire, a<l^ 

J ' • two pounds of mutton fuet tried and drained de^r off; when 

1 it is a little cool, mix it well with the flour, fome fair, and^ 

1 ' . •• ■ VciJ 

V . - • 

1 . . 

V " 

i ■'• ■ . ■ ,■ ■ ■ ■ -- 

made Plain and Eefy. ' : 177 

tcry little all-fplcebcat fine; take half a pint of good ycaft, and 
put in half a pint of water, ftir it well together, ftram it, and 
mix up your flour into a paftc of moderate iHfrncfs. You muft 
add as much cold water as will make the paftc of aright order: 
make it into cakes about the thickn< U and bignefs of an oat* / 
cake : have ready fomc currants clean wafhcd and picked, ftrcw 
fome juft in the middle of your cakes^ between youi doughy To 
that none can be feen till the cake is broke. You may leave * 
(he currants out, if you don't chufc chcm. f. 

To make light wigs. 

'- TAKE a pound and a half of flour, andhalf a pintof milk . 
made warm, mix thefe together, cover it up, and let it lieby 
the file half an hour ; then take half a pound of fugar, and half 
a pound of butter, then work thefc into a paile and make it into ' 
wigs, with as little flour as pofllble. Let the oven be pretty 
quick, and they will rife very mucht Mind to mix a quartet 
of a pint of good ale ycaft in^ milk» 

.'. To make very good wigSm 

'" TAKE a quarter of a peck of the flncft flour, rub it into three 
quarters of a pound of frefli butter till it is like grated bread, 
fomething more than half a pound of fugar, half a nutmeg, 

"Wlf a race of ginger grated, three eggs, yolks and whites - 
beat very well, and put to them half a pint of thick ale yeail, 

* fhree or four fpoonfiils of fack, make a hole in the floury and 
pour in your ycaft and eggs, as much milk, juft warm, as will 
make it into a light paftc. Let it fland before the fire to rife 
half an hour, then make it into a dozen and a half of wigs, waft| 
them ovcr'wUh egg juft as they go into the oven. A quick 

. oven and half an huur will bake them. 

To make huns. ■■' 

TAKE two pounds of fine flour, a pint of good ale yeaft, 
put a little fack in the yeaft, and three eggs bcaien, knead all 
thefe together with a little warm milk« a little nutmeg, and a 
little fait ; and lay it before the fire till it rifes very light, then 
< knead in a pound of frcfh butter, a pound of rough rarraway* 
comfits, and bake them in a quick oven, in what fli^p? yo*4 
plaafe, on floured paper. 

. T3 n 

I «5r5. - fktArt of Cookery^ 

•i; * ■ . . ^' ;. ....•'■ ■■.;.■■ 

J. • ...■■■• , .' i " ■■ ' ' . 

I • . ^6 make little plumb cakes. 

\ * TAKE two pounds of flour dried in the oven, or at a great 

l iirc, and half a pound of fugar finely powdered, four yolks cf 

1 cggs^ two whites, half a pound of butter wafhed with rofc^ 

* Water, fix fpoonfuls of cream warmed, a pound and a half of 

currants unwafhed, but picked and rubbed very clean in acloth i 

m mix it all well together, then make them up into cakes, bake 

^ them in an oven almoft as hot as for a manchcr, and let them 

j iland half an hour till they arc coloured on both fides, then take 

I <down the oven-lid, and let them (land to foak* You muft rub 

the butter into the flour very \ycll) then the egg and cream^ 

and then the currants. 


I C H A P. XVI. 

Of cJic.efcTcakcSi creams, jellies, ^vhip-fylla'. 
/ bubs, &c. 

-f ^0 make fine cheefecakes» 

i' . * 

I TAKE a pint of cream, warm it, and put to it five quarts of 

\ inllk warm from the cow, then put runnct to it, and juft give it . 

;!: ' a ftir about; and when it is come, put the curd in a linen* 

! . - t^^S ^^ cloth, let it drain well away from the whey, but do 
j * ' ;- pot fquceze it much ; then put it in a mortar, and break the 
I curd as fine as butter, then put to your curd ha!f a pound of fweet 

r ' almonds blanched and beat exceeding fine, and half a pound of 

mackcroons beat very fine. If you have no mackroons,- get 
Naples bifcuits, then add to it the yo!k3 of nine eggs beaten, q 
I wholcnutmeg grated, two perfumed plumbsjdiflblyed in rofe or 

orange-flower water, half a pound of fine fugar j mix all well 
together, then melt a pound and a quarter of butter, and fiir it 
well in it, and half a pound of currants plumped, to let ifland to 
cool till you ufe it, then make your pufFpafie thus: takea pound 
of fine flour, wet it with cold water, roll it out, put Into it by 
degrees a pound of frcfli butter, and (liake a little flour on each ' 
. ' coat as you roll it. Make it juft as you ufe it. 


Afecondfan of Umon chiefecakes,. 

To Make almond cheefecakeu 


made PJahi and Eafy: 279 

Tou may leave out the currants for change^ nor need yoli put ; \k 

in the perfumed plumbs, if your diflikc ihcm; and for varicty» -i 

when you make them of niackeroons^ put in as much tiniSlure of H 
fafFron as will gfvc ihcm a high colour, but no currants. This 

we call faffron cheefecaUes; the other ividiout currents, almond . .' ._\ -'l 

chccfccukcs \ with currants, fine checfccakes ; v/ith mackeroon^i ' '^. 

snackeroon chjecfccakes. . 't 

• . ■■■ '!"■■■: ■•" • ■" • f 

To make lemon cbeefecdkei, \ | 

TAKE the peel of two large lemons, boil it very tender, then ;•! 

pound it well in a mortar, with a qu^trter of a pound or more of ' V' 

ftoaf fugar, the y<»lks of fix e:gs, and half a pound of frefii (l 

fiutter^ pound and mix all well together, iay a puit-pafio in - ^^ 

your paiiy-pens, fill them halHull, and bake them. Orange v^ 

chcefecakcs are done the fame way, only you boil the peel in * ij; 

two or xhree waters, to take out the biticrnefs. . • ] 

. TAKE two hrge lemons, grate off the peel of both, and * | f 

fqueeze out the juice of one, and add to it half a pound of • - '% 

double-refined fugar, twelve yolks of eggs, eight whites well 'I 

-beaten, then melt half a poun^ of butler, in four or five fpoon^ ' • ]\ 

fills of cream, then flir it all togethcrt and fet over the fire, • t 

birring it till it begins to be pretty thick ; then take it off, and "I 

, when it is cold, fill your patty-pans little more than half full. \ 

Put a paftc very thin at the bottom of your patty-pans- Half * v • 

au hour, with a quick oven, will bake them. . . | 

TAKE half a pound of Jordan almonds, and lay them in ' ' ;i 

cold water all night, the next morning blanch them into cold t 

water, then take them out, and dry them in a clean cloth, beat '\ 
them very fine in a little orange-flower water, then take fix eggs, 

leave out Tour whites, beat them and drain them, then half 2 I 

pound of white fugar, with a little beaten mace ; beat them 1 

well together in a marble mortar, take ten ounces of good frefli ? 

fcutter, mtrlt it, a little grated lemon-pecl, and put them in the " ; ^ 

snortar with the other ingredients j mix all well together^ and • 5 

£11 your patty-pans. ;' 

' ■ ■ . ■ : ■ ■ ^ '■':■■{: 

■ ■:■■-'..■.. *} 

I 280 /■' nt'^rt of Cookery, 

i- • •■«'■•" ■ • '■'*-. 

I ;, ' ' / To wah fairy hitter. 

TAKE th/yolks of two hard eggs, and beat them in a: 

i martlc mortar, with a large fpoonful of orangc-flower water, . 

j; «hd two t(:a fpoonfuh of line fugar beat to powder, beat thi^ . 

v' . ^li together till it is a fine paflc, then nrix it up with about as^ 

^*^ '•'much*'frr{h butter out of the churn, and force it through a fine . 

i: J , flraincr full of little holes into a plate. . This is a pretty thing; 

i; ; to fet off a tabje at fupper. 

4: Tomakt almond (ujtards. 

i • TAKE a pint of cream, blaRch and beat a quarter of a pound 

I I of almonds fine, with two fpoonfuls of rdc- water. Sweeten it 
it to your palate ; beat up the yollcs of four egj»s, ftir all together 
h one wiy over the fire till it is thiclc» then pour it out into cups. 
\] Qr you may bake it in little china cups. 

I ^ To make hahed cujlards. 

|i ONE pint of cream boiled with mace and cinnamon ; when 

'['. cold takefour egg$,two whites left out, a little rofc and orange- - 

'; flower water and fack, nutmeg and fugar to yoUr palace^ mix 

},; them well together, and bake them in china cups. 

To make plabr cujlards. 

TAKE a quart of new milk, fwecten it to your tafte, grate 
in a little nut.T»cg, beat up ci^ht eggs, leave out half the whites, 
best them up well, ftir them into the milk, and bake it \\\ 
china bafons, or put them in a deep china difli; have a kettle 
of water boiling, fct the cup in, let the water come above half 
way, but don't let it boil too fafl for fear of iis getting into the' 
oups. You may add a little rofe-water. 

To male orange butter. 

TAKE the yolks of trn eggs heat very well, half a pint of 
Khenifh, fix otinces of fugar, and the juice of three fweet 
prances ; fee them over a ger.tle fir?, ftirring them oye way till 
it is thick. Whfn you take it off, llir in «i piece of butter as 
big as a large walnut, 

Lewon cream. 

made Plain and Ea^fi 281 | -, 

' To make JieepU cream. - * . \ 

■■..■•■ .J 

* TAKE five ounces of hartfhorni and two ounces of ivorfy ' \^: 

jind put them in a ftonc bottle, fill it up with fair water to the fl 

neck, put in a fmall quantity of gum aiablck, and gum dra* ;| 

gon ; ihcii tie up the bottle very. cJofe, and fct it into a pot oJF - ;# 

water, with hay at the bottom. Let it ftand fix hours, then * \ 

take it out, and let it fbnd an hour before you open it, left it I :f 

fly in your facej then Brain it, and it will be a ftrong jellyg ' ji 

then take a pound of blanched almonds, beat them very fine, ir 

mix it with a pint of thick cream, and let it ftand a little ; then . i| 

ftrain it out, and mix it with a pound of jelly, fct it over the fire ' % 

till it is fcaldinghot, fwecten it to your tafte with double refined - |^ 

fugar, then take it off, put in a little amber, and pour it into 7 * • U 

fmall hi(vh-oalliDc5ts. like a fu?ar>loaf at too : when it is coldl It 


fmall high-gallipdts, like a fugar>loaf at top ; when it is cold', 

turn them, and lay cold whipt-cream about them in heaps* Be i, 

furc it does not boil when the cream ia in. , % 

TAKE five large lemons, pare them as thin as poftibTe, . j? 

/li^ep them all night in twenty fpoonfuls of fpring-water, with . ;| 

the juice of the lemons, then ftrain it through a jelly*bag into *< if 

a filver fauce-pant if you have one, the whites of fix eggs beat . t 

well, ten ounces of double refined fugar, fet it over a very flow ' '[ 

Cjhaicoal fire, ftir all the time one way, (kim it, and when . <| 

it is as hot as you can bear you^ fingers in, pour it into -^ . ?i 

A fecond hmcn cream. I 

"TAKE tKc juice of four large lemons, half a pint of wJltcr» i| 

atpoundpf double-refined fugar beaten fine, the whites of fcven -j 
eggs, and the yolk of one beaten very well, mix all together, . ' jt 

flrain ir, and fct it on a gentle fire, ftirring it all the while, \\ 
and fcum it clean, put into it the peel of one lemon, when it is 'A 
Very hot, but don't boil, take out the lemon-peel, and pour it 

Jhio china diflies. You muft obf^r vc to keep it ftirring one way . [i; 

Sll the time « is over the fire, ' t 

1^1 I. 

: : 

i i 

A : 



< ; 
J I 


aSj^. . the Art of Coeknj; 

Jelly of crca:n. * > 

TAKE. four ounces orbartfliorny put it on in three pints of 

vrater, let it boil till it is a ftifF jelly, which you will knew 

by taking a little in a fpoon to cool \ then ftrain it ofi> and add 

to it half a pint of cream, two fpoohfuls of rofe-water, two 

^ . fpoonfuts of fack, and fv/vceten it to your tafie s then give it i 

. gentle boil» but keep (lirring it all the time, or it will curdle^ 

^ then take it o(F, and (lir it till it is cold ; then put it into bread 

bottom cups, let them (land all night, and turn them out into 

adifli; take half a pint of cream, two fpocnfuls of rofe- watery 

and as much fack, fwvctcn It to your palacci and pour over 

. Ihe'm. 

^0 make crange^ cream. 

TAKE a pint of juice of Seville oranges, and put to \i rh^ 
yolks of fix eggs, the whites of but four, beat the eggs very 
' well, and llrain them and the juice together; add to it a pound 
of doubIe»re(ined fugar, beaten and fifted ; fet all thefe toge* 
i ; • ther on a foft fire, and put the peel of half an orange to "it; 

keep it ftirring all the while one way. When it is almoft reajyj 
to boil, takeout the orangc-pecl, and pour out the cream iutur 
glaflcs, or china difhes. 

^0 make goofiherry cream. 

. TAKE two quarts of goofeberries, put to them as mucJi 
water as will cover them, ^ald them, and then run them thro' 
a ficve with a fpoon : to a quart of the pulp you muft have 
fix eggs well beaten; and when the pulp is hot, put in an 
ounce of frefh butter, fweetcn ic to your tafte» put in your eggs, 
and ftir them ovcr a gentle fire till they grov/ thick, then fet It 
by ; and when it is almoft cold, put into it two fpoonfuls of 
3"'!^^^f 'P*"^c'^» ^"^ ^ fpoonful of orangc-fiower water or fack;. 
llir it well together, and put it into your bafon. When it is 
cold, ferve it to the table. 

^0 make larley cream. 

TAKE a fmajl quantity of pearl-barley, boil 4t in mVik 
and water till it is tender, then ftrain the liquor from 
it, put your barley into a quart of crcami and let it boil a : 


made Plain and Eafy. 283* 

Tititef then take the whites of five eggs and the yolk ofone, 
beaten with a fpoonful of fine, flour, and two fpoonfuls of 
prahge-flower water i then take the cream o(F the fire, and mix 
♦fc the eggs by degrees, and fet it. over the fire again to thicken. 
Sweeten to your taftci pourit into bafons. and when it is cold 
iervc it up. • 

V To make blanded cream^ 

\ TAKE aquart of thethickcft fweet cream you cm ^et,fea* 
{on it with fine fugar and 6range«flovvcr water and boil it; then, 
beat the whites of twenty eggs, with a little cold cream, tiike out 
4}e treddles, which you muit do by draining* it after it is beat, 
and when the cream -is on the fire and boils, pour In your egg9, 
fiirring it all the time one way till it comes to a thick curd, then 
^ake it up and paf^ through a hair-fieve, then beat it very well 
^vith a fpoon till cold, and put it ihto difhcs lor ufc. 

To make ahnond cream. 

.7'AKE aquart of cream, boil it v;ith a nutmeg grated, 
a blade or two of mace, a bit of lemon-peel, and fwceten to 
your tafte : then blanch a quarter of a pound of almonds, beat 
them very fine, with a fpoonful of rofe or orange-flower water, 
jtakc the whites of nine eggs well bear, and drain them to your 
almonds, Ueat them together, rub very v/ell through a coarfe 
hair-fieve ; mix all together with your cream, fet it on the fire, 
flir It all one way all the time till it boHs, pour it into your cups 
pr diflies^ and when it is cold ferve it up. 

To make a fine cream. 

TAKE a pint of cream, fweetcn It to your palate, grate a 
Ihtie nutmeg, put in a fpoonful of orange- flower water and 
rpTe water, and two fpoonfuls of fack, beat up four eggs, but 
two .whites ; ftir it all together one way over the fire till it is 
(hick, have cups ready, and pour it in. 

To make ratafia cream. 

TAKE fix large laurel leaves, boll them in a quart of thick 
cream: when it-is boiled throw away the leaves, beat the yolks 
pf five eggs with a little cold cream, and fugar to your taftc, 
tfrcn thicken the cream with your eggs, fet itove/thc fire again* 
but don't let it boil, keep it ftirring all the while* one way, and 
kour it into china difhcs ; when it is cold it is fit for ufc. 
^ To 

-284 ^be Art of Cookery^ 

i: : ' 7$ make wbipt cream. 

1 j . • TAKE a quart of thick cream, and the whites of eight fggi 

\\ beat well, with half a pint of facie ; mix it together, anil 

H fweeten your tafle wHh douhle-icfincd fugar. You may 

j ' per/ume it, if you pleafe, with a little muflcor ambcr|;r«.a(c tiej, 

{\ in a rag, and peeped a little in the creams whip it up with a 
whi(k, and fome lemon-peel tied in the middle of the whir^j 

^y . take the froth with a fpoon, and lay it in your glafles oth\f 

i.\ ' A- Ions. This does well over a fine tart*. 

I p ^0 make wbipt fyllahuhs. 

j i Take a quart of thick cream, and half a pint of fack, tSe 

I j juice oft wo fkville oranges or lemons, grate in the peel of two 

\\ lemr.n.s half a pound of double refined fugar, pour it into:! 

.'I broad earthen pan, and whiflc it well ; but firft fweeten fotiie 

|i| red wine or fack, and fill your glafles as full as you chufe, then 

as the iroth rifes take it off with a fpoon, and lay it carerulljr 
into your glafles till they are as full as they will hold, Dun!t 
make ihcfe long before you ufe them. Many ufe cyder fweerei]- 
ed, or any wine you pleafe, or lemon» or orange whey made 
thus ; fqueeze the juice of a lemon or orange into a quarter of 
a pint of milki when the curd is hard, pour the whey clear of, 
* and fweeten it to your palate. You may colour fome with the 
juice of fpinachi lome with faflfron, and fome with cochineal, 
juft as you fancy. 

'^0 make everlajling fyllabuhs. 

TAKE five half pints of ihi.kcream, half a pint of Rbcnift, 
half a pine of fack, and the juice of two large Seville oranges; 
grate in juft the yellow rind of three lenions, and a pouncficf 
Souble-refined fugur well beat and filted; mix all together with 
a fpoonful of orange flower water ; bcai it weM together witii 
z whilk half an hour, thei» wiiii a fpoon Jill your glade's. Thcfe 
• will keep above a. week, and is better made the day before., TiJ^ 
beft way to whi,i fyllabub is, have a fine large chocolate A 
which you muft k^-p on purprfc, and a la» ^e deep bowl to mill 
them in. It is both quicker done, and the froth Itrongcr. Foribc 
thin that i> le/t at the bottom, have icady fome call's foot jtHj 
boiled 2|id clarified, there muft be nothing but the calfs tboj 
boiled to a hard jelly : when cold, take oft" itie fat, clear it vviA 
the whites of eggs', run it through a flannel bag,^and mixrt 
. With the clear, which you favcd oi' the fyllabubs. Sweeten »tw 
your palate, and give it a boil ; then pour it into bafons, orwhil 
j • jou pleafe. When cold, turn it out, and it is a fine flummery' 

1. • I • . ■ ^' 

♦ ; 

, madt Plain and Ea^l 285 

To make a trifle./ .^ 
»^ COVER the bottom of yourdiflior bowl with Naples bifcuiu 
%tcls,t in pieces, mackeroons broke in halves, and ratiiiia cakes. 
•Juft wet them all through with fack, then make a good boiled 
x^uliard not too thick, and when cold pour it over ir, then puc 
i^ fyllabub over that. You nay garniUi it v/ith racufia cakes^ 
tcurrant jelly, and flowers. . J 

7^ make bartjijsrnjelfy. 

BOIL half a pound of harcHiorn in three quarts of water over 
s( gentle fire, till it becomes a jelly. If you take out a little to . 
^c6oI» and it hangs on the fpoon, it is enough. Strain it while 
^h is hott put it in a well-tinned fauce-pan, put to it a pint of 
"Rhenifli wine, and a quarter of a pound of loaf-fugar ; beat the 
'Whites of four eggs or more to a froth, fiir it all together that 
• tlic whites mix v;cll with the jelly,and pour it in, as if you were 
pooling it. Let it boil for two or three minutes, then put in the 
-^Jiiice of three or four lemons *, let it boil a minute or two longer*. 
'When it is finely curdled, and of a pure white colour, have 
.*" ready afwan-fkin jelly bag oyer a china bafon, pour In your jelly,. 
- jind pour back again till it is as clear as rock water $ then fet i 
' very clean china bafon under, have your glsfTes as clean as pof* 
fible, and with a clean fpoon fill your glalTes. Have ready fome 
^ thin rind of the lemons,^ and when you have filled half your^ 
glaflfes throw your peel into the bafon j and when the jelly is all 
run out of the bag* with a clean fpoon fill the reit of the glafTes^ 
and they will look of a fine amber colour. . Now in putting in 
the Ingredients there is no certain rule. You mud put in lemon 
. aud fugar to your palate. Moft people love them fweet j and 
indeed they arc good for ncihing uiilcfs they are. 

^0 VMiie rilhandjeUy. '. \ 

*;^ TAKE out tliC f^reat bone* of four calves feet, put the feet 

into a pot with ten quarts of water, three ounces of.hartfhorn, 

three ounces of ifinglafs, a nutmeg quartered, and four bbdes 

'of mace; then boil this til! it comes to two quart?, ftrain it 

' through a flannel bag, let it {land twcnty.four hours, then fcrape . 

oflF ail the fat from the top very clean, then flicc it, put to it 

the whites of fix cgcjs beaten ro a froth, boil it a little, and 

' ftniin it through a flannel bag, then run the jelly into little 

; *^gh ^lafles, run every colour as thick as your finger, one co* 

lour mufl be thorough cold before you put another on, ai>d that 


'i26 fi< Art of Cookery^ 

you puton muft not be but blood-warm^ror fear it mix fogetberJ 
You mud colour red wich cochineal, green with fpinach, yd- 
low with fafFron, blue with fyrup of violets, white with chic^ 
cream, and fomettmes the jelly by itfelf. You may add orano- 
flower water; or wine and fugar^ and lemon, if you pleafe*; ! 
but this is all. fancy. • 
■'"■.' I. 

To make calves feet jelfy. 

. BOIL two calves feet in a gallon of water till it comes to a 
f quart, then ftrain it, let it iVand till cold, fkim oft all the fat 
clean, and take the jelly up clean. If there is any fettling in the^ ^ 
bottom, leave it i put the jelly into a fauce-pan, wich a pint of : 
mountain wine, half a pound of loaf.fugar, the juiccof four -^ 
large lemons, beat up fix or eight whites of eggs v/ith a wifk^ 
then put them into a fauce-pan, and iVir all together well ti!l it ' 
boils. Let it boil a few minutes. Have ready a large flannel 
bag, pour it in, it will run through iquick, pour it in again till 
Y' it runs clear, then have ready a large china bafon, ivich the" 

j;; • lemon-pcels cut as thin as poffiblc, let the jelly run into that.^ 

I ^ bafon^ and the peels both give it a fine amber colour, and alio ; 

!'• ^ af flavour j with a clean filver fpoon fill your glaffcs. 

-• To make currant jelly. 

' STRIP the currants from the ftaTks, put them in a ftoi\cjart 
'^ * \ flop it clofe, fet it In a kettle of boiling water half way the jar, 
ji' Jet it boil half an hour, take it out and ftrain the juice through 

i- . a coarfe hair-fieve ; to a pint of juice put a pound of fugar, fet 

it over a fine quick clear fire in your'preferving pan or bell-metal 
;; Ikillet ; keep ftirring it all the time till the fugar is melted, then « . 

j : , ikim the fcum ofF as faft as it rifes. . When your jelly is very : 

j rf ;^ clear and fine, pour it into gallipots ; when cold cut white pa- 

i; / per juft the bigncfs of the top of the pot and lay on the jelly, ;. 

J s' dip thofe papers in brandy, then cover the top clofe with white . 

- . paper and prick it full of holes i fet it in a dry place, put foms 

into glalTcs, and paper them. 

To make rajherry gicm'. 

TAKE a pint of this currant jelly and a quart of rafberrieSf. 
bruife them well together, fet them over a flow fire, keeping 
them (lirring all the time till it boils. Let it boil five or fix ' 
minutes, pour it into your gallipots, paper as you do the cur- 
rant jelly, and keep it for ufe* They will keep for two or threes 
years^ and have the full flavour of the raibcrry* 



• made Plain and Eafyi - !2^f 

To wake bartjbcrn funmery^ 

BOIL half a pound of the fhavings of hartftiorn !n three 
piuts of water till it comes to a pint, then ftrain it through a fiere 
into a bafoQ, and fct it by to cool ; then fet it over the fire, let 
it juft melt, and put to it half a pint of thick cream, fcalded and 
<rrown cold again, a quarter of a pint of white wine, and two 
i'pooufuls of orange-fiour water i fwcctenit with fugar, and beat 
it hour and a half, or it will not mi:: well, nor look well ; 
c!ip,j['our cups in water before you put in the flummery, or clfc 
ic \y4II not turn out well. It is belt when it (lands a day or two 
before you turn it out. . When you ferve it up, turn it out of 
ibecups, and flick blanched almonds cut in long narrow bits on . 
the top. You may eat them either wiih wine or cream. 

Afecd72d ijiio^ to make hartjborn Jliimmcrj. 

TAKE three ounces of harifhorpt and put to it two quarten 
of Ipring- water, let it fimmcr over the fire fix or feven hours^ 
tilliialf the water is confumed,'or elfe put it in a jug, and fet ic 
in the oven with houiliould bread, then flrain it through a fieve 
and beat half a pound of almonds very fine,, wiih fomecrange 
flower water in the beating ; when they are bear, niix^.littleof 
your, jelly with it and fomc line fugar ; ftrain it out and mix it 
with your oil^r jelly, (lir it together till it is little more than 
h!<>od-warm then pour it into half-pint b:\fons or difhes for the 
pur|)ofe, and fill them but half full. When you ufc them, turn 
them out of the difh as you do flummery. If it does not come 
out clean, fee your bafon a minute or two in warm water. You 
may flick, almonds in or not, juft as you pleafe. Eat it with 
uine arid fugar. Or make yourjelly thij way : putfix ounces of 
harvfhorn in a glazed jug with.a long neck, and put toitthreo 
pints of foft water, cover the top of the jug clofe, and put a. 
weight on it to keep it ftw-aJy ; fet it in a pot or kettle of water 
tivcnty-four hours, let it not boil, but be fcalding hot, then 
flrain it out and make your jcjiy. 

To make oatmeal jlummciy. 

Get fome oatmeal, put it into abroad deep pan, then cover 
\i with water, fllr it together, and let it fland twelve hours, 
theit pour ofFthat water clear, and put on a good deal of frefh 
v/ater, fhift it again in twelve hours, and fo on in twelve more ;. 
ibcn pour off the water dear, and flrain the oatmeal through a 


. .1 

>8a . ^be Jri of Cookery^ 

e^rfe hair fieve, and pour It into a fauce-pani keeping it ftirrln; 

all the time with a ftick (ill it boils and is very thick; then pour 

it into dl(hes*$ whencold turn it into plates, and eatit with wba: 

you pleafe, either wine and fugar, or beer and fugar, or millt! 

it cats very pretty with cyder and Aigar. 

. You muft obfcrve to put a great deal of water to the oatoi^I 

'I and when you pour ofF the laft water, pour on juft enough frc^ 

as to ftain the oatmeal welL Some let it (land forty-eighc hours 
fome three days, (hifting the water every twelve hours ; but 

\ :i \ that is as you love it for fweetnefs or tartnefs. Gruts once cut 

Ij V does better than oatmeal. Mind to Itir it together when yqu 

• :j put in frcfh water. 


i I 

i » 

■ : :! 

\ : • 

'i 1 5 

^0 make a fine fyllahuh from the cow. j 


MAKE your fyllabub of either cyder or wine, fwectcn it 
pretty fweet and grate nutmeg iii, then milk the milk into the 
liquor ; when this is done, pour over the top half a pint or a 
pint of cream» according to the quantity of fyllabub you make. I 

You may make this fyllabub at home, only have new mil^; 
make it as hot as milk from the cow, and out of a tea-pot, yr 
any fuch thing, four it in, holding your hand very high. 

^0 make a hedge- bog. 

• ■ 

TAKE two pounds of blanched almonds, beat them well ia 
a mortar, with a little canary aofi orange- flower water, to keep 
them from oiling. Make them into ftiff pafte then beat in the 
yolks of twelve eggs, leave out five of the whites, put to It a 
pint of cream, fwcetened with fugar, put in half a pound of 
iweet butter melted, fet it on a furnace or flow fire, and keep ic 
conftaotly ftirring, till it is ftifFenough to be made in the fonii 
of a hedge-hog ; then (lick it full of blanched almonds, flit and 
fiuck up like thebriftlcsof a hedge-hog, then put it into a diili 
. take apintof cream and the yolks of four eggs beat up, fweetcned 
with iugar to your palate. Stir them together over a flow F.rc 
till it is quite hot, then pour it round the hedge-hog in a diibi 
and let it fiand till it is cold, and ferve it up. Or a rich calf's 
foot jelly made clear and good, and pour ic into the difli round 
the hedge-hog ; and when it is cold, it looks pretty, and makbs 
a pretty dilh; or it looks prct^ in the middle of a table (ci 
flipper. , 


Plain aHi Ea£i4 -285^ 

To make French fummerj. 

' I OU itiuft take a quart of cream and half an ounce of VHn^^ 

.^Ul«, beat ic fine^ and ftir in into the cream. Let it boil foftiy S 

over a 0o'w hre a quarter of an hour, keep, it iiirnng all. the . ' 

timer then take it off the fire, fweeten it to your palate^ and 
'put inafpoonful of rofe- water and afpoonful of oran^te-flower 
'Water; ft rain U and pour it into a glafsor bafon^ or juft what 

you pleafcy and when it is cold turn ic out. It makes a fine fidc« \ 
"diQi. You may eat it with cteam, wine, or what you pteafe* ^ 

Lay round it baked pears; It both looks very pretty, andeaU ' 

line. * 

J buttered i&L 

TAKE eight or trh large codlings, and fcald them, whrtf 
told (kin them, take the pulp and beat it as fine as you can 
with a (liver fpoon, then mix in the yolks offrx eggs and the 
whites of four beat all well together, a Seville orange, fquerane 
in the juice,* and fhred the r^nd as fine as poflibl^, with fome 
-grated nutmeg and fugar to your tade ; melt tome tine frefli but* 
ter, and beat up with it according as it wants, till is it all like 
a .fine thick cream, and then make a fine pufF-pafle, have* 
targe tin-patty that will juft hold it, cover the patty with the 
paUCi and pour in the ingredients. Dun*t put any cover on« . 
^ake it in a quarter of an hour, then ftp it out of the patty oh . 
a difh, and throw fine fugar well beat all over it. It is a very^ 
aretty fide-di(h for a fecpnd courfe. You hiay make this of any 
iargc appleil you pleafe. 

Moon-Jhini. ^ 

FIRST haive a piece of tin, made in the fliiape of ahalf- moont 

as deep as a hal^pint bafon, and one in the fbape of a large 

fiar, and two or three lefler ones. Boil two calves feet in « 

. .jg^llon of water till it comes to i quart, then flrain it off, and 

when cold (kimof all the fat,^ take half thr jelly,* and fweeten ic 

with fugar to your palate, beat up the ^yhi(cs of four eggs, ftir all 

^t9gether over a flow fire till ic boils, then run it through a . 

~ jR^nnel bag till clear,, put it in a clean fauce-pan, and take an 

J ounce of iweet almonds blanched and beat very fine in a marble 

^ nioitar, with two fpoonfuls of rofe-watcr and two of orange- 

' Hower water ^ then ftrain it through a coar fe cloth, mix it with 

the jclly^ ftir in four large fpoonfuls of thick cream, ftir it all 

jiogethcr till it boils, then have ready the did you intend itibr« 


' ' ■ ! 

j ■ 

i'j ■ 




290 tbi jtrt of Cooketyi ' 

lay the cm in the (hape of a half-moon in the miJdlc, and the 
ilars round it; hy little weights on the tin to keep them in the 
places you would have them lie, then pour in the above blanc- 
mangcr into the di(b» and when it is quite cold take out the tin 
things, and mix the other halfof the jelly with half a pint of 
good white-wine and the juice of two or three lemons, with 
loaf fugar enough to make it fwcct, and the whites of eight 
eggs beat Ane ; ftir it all together over a flow fire till it boils, 
then run it through aflannefbagullit isquiteclcari inachina 
bafon, and very carefully (ill up the places where you took the 
.tin out ; let itibnd till cold, and fend it to table. 

Note, You may for change fill the dilh with a fine thick al- 
mond cuftard ; and when it is cold, fill up the half-moon anil 
fiars with a clear jelly. 

!» .. 7beJloating ijlandj a pretty dijbfor the middle of a iahU 

/ i » at a fecond courfe^ cr for fupper. 

i J YOU may take a focp-Jifh, according to the fize and quan- 

''. i,\ • ti^ y<>u would make, but a pretty deep glafs is bed, anij 

fet it on a china difh ; fir ft take a quart of the thickeft crearn^ 
you can get, make it pretty fwett with fine fugar, pour in a gill 
of fack, grate the yellow rind of a lemon in, and mill th: 
cream till it is all of a thick froth, then as carefully as you can 
pour the thin from the froth, into a difh ; take a French roll, or 
as many as you want, cut it as thin as you can, by alayer of that 
as light as poflible on the cream, then a layer of currant jelly* 
then a very thin layer of roll, a'nd then hartfhorn jelly, then 
French roll, and over that whip your froth which you fa'ved olz 
jbe cream very well milled up, and lay at top as high as you can 
heap it; and as for the rim of the di(h| fet it round with fruit 
or fweeimcats, according to your fancy. This looks very pretqr 
]R the middle of a table with candles round it, and you may 
make it of as many different colours as you fancy, and accord* 
ing to what jellies and giams or fweetmeats you have ; or at the 
bottom of your difh you may put the thickcfl cream you C2n 
get : but that is as you fancy. 


C H A'P. 

made f Plain and Ea^. iSil' 

t • • . •• .. . 

- ; . c j^ A p. xvii, • : " 

Of madc-wincs, /irewing^ French bread, &c. 

. ., To Tzchraj^nmae. '\ 
TAKE TWO hundred of raiiins, ftalks and all,^ and putthein 
into a large r^QgAiead, fir. * it up wtch water, let them ilecp a fort- 
night, flir::ng them cver-y day ; them pour oflFall the liquor, 
and drefs the raiftni • Pi:.. . both liquors together in a nice cleaa 
veflel that will juft bold .:, for it mull be full ; let it fland till it 
has donehifSngt or ni'< the lead noife, then (top itclofe 
and let it .(land fix months.. Peg ir, and if you find it quite clear 
rack it oft'into another vciiTt^J • ftop' it clofe, and let it ibnd three ' 
months longer; then bo;::]e it, and when you ufe it, rack it off 
into a decanter. 

To make eldirwtne. 

PICK the eWei: berries, u^en full ripe, put them into a ftone 
jar, and fet them in the cr.vcn,or a kettle of boiling water till the 
jar is hot through; then rr^ke them out and flrain them through 
a coarfe cloth, wringinir i he berries, and put the juice into a 
clean kettle : to every quiurt of juice put a pound jof fine Lifboa 
fugar, let it boil and (kim^ it welK When it is clear and fine, 
pour it into a jar ; when c^»ld, cover it clofe, and keep it till you 
make raifin wine : then vhcn you tun your wine, to every gal- 
lon of wine put half a pian of the elder fyrup; • 

To minhe orange wine. 
TAKE twelve poundu of the bcfl powder fugar, with the 
-Whites of eight or ten egj^ well beaten, into fix gallons of fpring- . 
water, and b«:"] three quarrrrs of an hour. When it is cold, put 
into in fix fpconfulsofye.\:\ and alfothejuiceof twelve lemons, • 
which being- pared mult t^and with two pounds of white fugar* 
in a tankard, xnd in the tr earning (kim ofFihe top, and then put 
in into the wusi'er ; then 2,-^ J thc'juice and rinds of fifty oranges, 
but not the white parts c: ihc rinds, and fo let it work all toge- 
ther two days and two m'^^ts; then add two quarts of Rhenifh 
or white wine:, and put i: into your veiTcL 

T'o make or c^:ge wine with ratjlns.^ 

TAKE thirrty poundsor new Malaga raifins piked clean, chop 

them fmall, y/ou muft have twenty large Seville oranjes, «ea 

of them you rmuft pare as thinasforperferving; boil about eight 

S^Uons of foft: water till a third part be confumed, let it cool a' 

U 2 i«tl^* 

'• 1 


■ ■ » 

.,' I 

■i ' f 

little» then put five gallons of it hoc upon y^ur raifins and^ 
oianse-peel, ftir it well together, cover it up, and when it is 
cold let it ftand five days, ftirring it once or twice a day, then 
pafs it chro* a hatr-fieve, and with a fpoon piefs it as dry as you 
can, put it in a runlet fit for ir, and put to it the rind of theother 
ten oranges, cut as thin as the firft; then make afyrup of the 
juice of twenty oranges, with a pound of white fugar. It 
muft be made the day before you tun it up ^ fiir it well toge- 
ther, and ftop it clofe ; let it ftand two months to clear, then 
r bottle it up. It will keep three years, and is better for keep- 

Tc make elder f^wer wine^ very like Frontiniac. 
TAKE fix gallons of fpring- water, twelve pounds of whitc 
fugar, fix pounds of raifins of the fun chopped. Boil thefe to* 

! 'ether one hour,, then take the (lowers of eider, when they are 
ailing, and rub them off to the quantity of half a peck. When 
the liquor is cold; put them in, the next day put in thejuice of 
three lemons, and four fpoonfuls of good ale yeaft. LetitftanJ 
* covered up two days, then drain it off, and put it in a vefiel fit 
ifbr it. To every gallon of wine put a quart of Rhenifli, and put' 
your bung lightly on a fortnight, then ftop it down clofe. Let 
It ftand fix months ; and if you find it is fine, bottle it off. 

To make goofeherry wine. } 

GATHER your goofc berries in dry weather, when they aw 
half ripe, pick them, and bruife a peck in a tub, with a wooden 
mallet j then take a horfe-hair cloth, and prefs them as much as 
pofiible, without breaking the feeds. Whtn you have preflej 
out all the juice, toevery^alionof godfebcrrFesputthreepounds- 
of fine dry powder fugar, ft!r it all together till the fugar is all 
diflblved, then put it in a veflel or ca(k, with muft be quite full. 
If ten or twelve gallons, let it ftand a fortnight; if a twenty 
gallon cafk, let ir ftand five weeks. Set it in a cool place, then 
draw it off from the lees, clear the veflel of the lees and pour 
in the clear liquor again. If it be a ten gallon ca(k, let it ftand 
three months; if a twenty gallon, four or five months, then 
bottle it off! 

To wake currant wine. 
GATHER your.currants on a fine dry day, when the fruit 
is full ripe, ftrip them, put them In a large pan, and bruife 
them with a wooden pcftlc till they arc all bruifed. Let them ^ 
ftand in a pan or tub twenty four hours to ferment ; th^rn run ' 
it throujih u hair fievc, and don't let your hand touch yur li- 
quor. To every gallon of this liquor; put two pounds anda 

• half 


made Plain and Ea^i 295 

fialfof white fugar, fttr it well together, and put it tiito your . i ) 
veflcl. To every fix gallons put In a quart of brandy^ and Jet I 

it ftand fix weeks. If it is fine, bottle it ; if it is not, draw it .^ 

off as clear as you can, into another veflel or large bottles^ and . ; : I 

in a fortnight, boulc it in fmall bottles. r * . | ). 

■ ' • li » 

To make cherry mne^ ' ^ 

PULL your cherries when full ripe off the ftalks, and prcfi ^. 1 1>. 

them through a hair ficve. To every gallon of liquor put two • *. : \ ^ • 

pounds of lump fugar beat fine, ftir it togecherand put it into a - 1 1 • 

veflel } it muft be full: when it has done working and making . j fi . 

any noif^, flop it clofe for three months9 and bottle it off. 1 Ir ' 

Ti> make birch wine. 1 1 

THE fcafon for prociiring the liquor from the birch trees is . ; i V* 

in the beginning of March, while the fap is rifing, and before the 1 > 

leaves flioot out ; for when the fap is come forward, iand the ; j • 

leaves appear, the juice, by being long digefied in the bark^ / | C 
grows thick and coloured, which before was thin and clear. : • : ^i 

The method of procuring the juice is, by boring holes in ibe ' \ )^ [ 

body of the tree, and putting in foflcts, which are commonly i t* ;. 

made of the branches of clderj the pith being taken out. You | • 

may without hurting the tree, if large, tap it in fcveral places, . j!" 

four or five at a time, and by that means fave from a good many . j^ 

trees feveral gallons every day i if you have not enough in one I |; 
day, the bottles in which it drops muft be cork'd clofe, and 10- : : J I. 

■fined or waxed ; however, make ufe of it as foon as you can. * |i; 

Take the fap and boil it as long as any fcum rifes, (kimming 
it- all the time : to every gallon of liquor pu; four pounds of good 
fugar, the thin peel of a lemon* boil it afterwards half an hour, . 
ikimming it very well, pour it into a clean tub» and when it is 

aimoft cold, fet it to work with yeaft fpread upon a toaft, let ^ \ | • 

it fland five or fix days, fiiirring it often ; then take fuch a caflc 1 <';' 

as will hold the liquor, fire a large match dipt in brimftone,and 1 \\ 

throw it into the ca(k, flop it clofetill the match is extinguifiied, I 
tun your wine, lay the bung on light till you find it has done 
working; flop it CJofeand keep it threemonths, then bottleitcff. .. 

To make qtdnc€ wine. I'' 
GATHER the quinces when dry and full ripe; take twenty -T ||- 

large quinces, wipe them clean with a coarfe cloth, and grate [ 

them with a large grate or rafp as near the core as you can, b^t . 1 t 
Done of the core; boil a gallon of fpring-water, throw in your * | p , 

quinces, let it boil foftly about a quarter of an hoiir, then ftraia 1 1: 

^thcm well into an earthen pan on two pounds of double { ^\ 

U 2 refined . j f! 

..•"•.•••■.. fe ' 


I ;294 . the Art of Cpohery^ 

\ I . r^fincJ fugar, pare the peel ofFcwo large Icmons^^rpw in and 

( \. . fqueeze the Juice thro' a fievc» ftir it about till it is very cool. 

, \ \ then toaft a. little bit of bread very thin and brown, rub a little 

: f yeaft on it» let it ftand clofe covered twenty-four hours, then * 

; I t^ke out the toad and lemon, put ic up in a caig, keep it three 

\ months, and then bottle it. If you make a twenty gallon cafk, ^ 

• ) let it ftand fix months before you bottle it; when you ftruia '- 
. I • your quinces, you are to wring them hard in a coarfe cloth. 

^ '\ % 3V makt ccnvjlip or clary wine. 

:'\ TAKE fix gallonsofwater, twelve pounds of fugar, the juice : 

. \\ of fix lemons, the whites of four eggs beat very well, pur z\\ 

*'fi together in a kettle, let it boil half an hour, (kim it very well ; 

; J take a peck of cowflips ; if dry ones, half a peck ; put them into 

'%- -a tub lyith the thin peeling of fix lemons, then pour on the 

\ \ boiling liquor, and ftir ihem about} when almoft cold, put in a 

; I thin toaft baked dry and rubbed wiih yeaft. Let it ftand twoor.; 

:-.- .three days to work: If you pu: in before you tun it fix ounces 

i 'A of fyrup of citron or lemons, with a quart of Rhenifli wine, it-. 

( . will be a great addition ; the third day ftrain it oft, and fqucczc ' 

v.l * . the cowflips through a coatfe cloth, then ftrain it through a* 

\; 'I flannel bag, and turn it up, lay the bungloofc for two or three 

-J * days to fee if it works, and if it don*t, bung it down light j let; 
it ftand three months, then bottle it. 

il . Totnake turnip wine. 

j a TAKE a good many turnips, pare them, flicc them, put them 

t . i in a cyder-prefs, and prcfs out all the juice very well. To every 

jl gallon of juice have three pounds of lump fugar, have a vcllcl 

j| ready, jutt big enough to hold the juice, put your fiigar into i 

;i^ ^ vefleU and alfo to every gallon of juice half a pint of brandy.' 

r\''\ . Pour in the juice, and lay fomcthing over the bung for a week, 

- •; to fee if it works. If it does, you muft not buAg it down till it 

yjl has done working; then ftopitclofe for threemon:hs, and drav/ 

A ' It ofF into another veflcl. when it is fine, bottle it oiF. 

. :|i ^ To make rafpbtrry wine. 

'/} TAKE fome fine a rafpberries, bruife them with the back of 

: I a rpoon, then ftrain them through a flannel bag into a ftor-r 

;l ' jar. To each quart of juice put a pound of double*refintd fu« 
gar, ftir it v/cll together, and cover it clofe ; let it ftand thrcf. 

i^ (days, then pour it off clear. To a quart of juice put two quarr* 

'*!! of white wine, bottle it off; it will be fit to drink in a week. 

;;' Brandy made tl^us is a very fine dram, and a much better Yf^f 

J! than fteeping the rafpberries. 

i 7 ■; ^*^' 

made Plain and Enjy.^ 2gg 

Ruks for hrewing. 

CARE muflbe taken in the firft place to have the ma! t clean; ' 
and after it is ground, it ought to ftanJ four or five days, 
• For ftrong Oflober, five quarters of malt to three hogOieads^ 
and twenty-four pounds of hops; This will afterwards make 
two hogfheads of good keeping fmall beer, allowing fivepounds 
of hops to it. 

For good middling beer, a quarter of malt makes a hogfhead 
of ale, and one of fmall beer; or it will make three hoglheads 
of good fmall beer, allowing eight pounds of hops. This will - 
keep all the year. Or it will make twenty gallons of ftrong 
ale, and two hogfheads of fn)all beer that will Icetpalt the year. 

If you intend your ale to keep a great while, allow a pound 
of hops to every bufliel ; if to keep iix months, five pounds to a 
hogfli^ad ; if for prcfcnt drinking, three pounds to a hogfhead, 
an<J the foftctl and clearefl water you can get. 

'■ Obfcrve the day before to have all your veflcls very clean, and 
never ufe your tubs for any other ufe except to m^ke wines. 

Let your cafks be very clean the day before with boiling wa* 
ter; and if your bung is big enough, fcrub them well with a 
Httle birch broom or brufti ; but if they be very bad, take out 
the heads, and let them be fcrubbed clean with a hand-brulh 
and fand and fullers-earth. Put on the head again and fcald 
them well, throw into the barret a piece of unAacked lime, and 
flop the bung clofe. 

The firft coppcrof water, when it boils, pourintoyourmafh* 
tub, and le( it be cool enough to fee your face in ; then put in 
your malt> and let it be well mufhed, have a cooper of water 
boiling in the mean time, and when your malt is well wafhed, 
fill your mafhing*tub, flir it well again, and cover it over %vith 
the facks. Let it fland three hours, then fet a broad fhillow tub 
under the cock, let it run very foftly, and if it is thick throw it 
up again till it runs fine, then throw a handful of hops in the 
under tub, and let the mafh run into it, and fill your tubs till all 
is run ofF. Have water boiling in the copper, and lay as much 
more on as you have occafion for, allowing one third for boiling 
and wafle. Let that ibnd an hour, boiling more water to fill 
the mafb-tub for fmall beer j let the fire dovirn a!!trle,andputic 
into tubs enough to fill your mafh. Letthefecondmalhberun . 
oft', and fill your copper with the firft wort; put in part of your 
hops, and make it boil quick. About an hour is long enough ; 
when it is half boiled, throw in a handful of fi^U. Have a clean 
white wand and dip it into the copper, and if the wort feels 
clammy is is boiled enough^ then flacken your fire, and t4ke oiF 

U 4 your 


^06 fbi Art rf^oktrj^ 

your wort. Have ready a larg« tub« put two (! ic)» acrofii « anJ 
^ your ftrainin^ ba(ktt oyer the tub'od the fticks, and ftrain 
your wat cbro* it. Put your other wort on (o boil wit)i the rcll 
oif the bops ; let your ma{h be (lill covered again with watcri 
and tbin your wort that is cooled in as many things as you can'i ' 
for the thinner it lies, and tbequiclcer it cools, thebetier. Wbei^ 
quire cooi, pu: :t into the tunning-tub. Mind to throw a handful' [ 
of fait intoevery bait. When the mafh has flood an hoiir dra^v ' ' 
ft oflr« then £1! your mafh with cold water, take pflFthe wort in 
tb? copper and order it as berore. When cool* add tp it the 
firft in the cub ; fo Toon as yqu empty one copper^ fill theother, .: 
ib boil your (mall beer well. I^t the laft mafli run off, ^ni! , . 
\vhen both are boiled with f/e(h hops, ordrr them as the two 
firft boilings ; when i'ool^ empty the mafli-tub^ and put the fmall. ^ j 
beer to work' there. When cool enough, work it, fct a w€H)deii j 
bowl full of yeafi in the beer^ and it will work over wich, J 
% little of the beer in the boil. Stir your tun up every twelve . 
hours, let'it 0and two days, then tun it, uking oft* the yeali. \ 
Fill your veflrls fulU and fave fome to fill your barrels ; let it , | 
iland till it has done working, then lay on your bung lightly ! I 
for a fortnight, afitr that flop is as clof«? as you can. Miod you \ 
have a vent- peg at f be top of this vtficl ; in warm weather, 'X 
Open it; and if your drink hiflcs, as it ofteii will, loofen it till \ 
it has dbne,, tl* n flop it clo(e again. If you can boil your alei^i ^ 
one boiling it is btflfifyourcopper will allow of it; ifnor,boilitas 
.^onveriicncyfcrvts.Thjeftrcngth of your beer muft bcaccoiding , 
to the malt you allow, more or lefs ; there is no certain rule. 

When you come to draw youi; beer, and find* it is not finCt' . j 
draw off a* gallon, and fct it oh the fire, with two ounces o{, ' 
ifinglars cue fmaU and beat. DiiToIve it in the beer over the j 
£re \ when it is all melted, let'it ftand till it is cold, and, pour 
it in at the bung, which muft lay loofe on till it has done fo* \ 
pfntii^g, then flop It clofe for a month. ' ' f 

f Take great care your ca()cs arenot mufly, or have any i!t / 
t:a(le;1f they have^ it is the hardefljhing in the world to ' 
fweeten them. • • . ^' > • •* ■ ' [ 

You are to wafli your caC^s with cold water before you f:al<) ' 
them, and they ftiould lie a d^y or two foaktng, aodclean theui . 
WcJl, then f^ald ihem. ' \ 

* • ' • * "•• ^bs hjl thing for rofe. j 

MIX two handfuU of bean flower, and one handful of falt| 
throw this into' a kildrkin of brer, don't flop it clofe till it 
has^ done fermenting'^ then let it fland a month, and draw it off) ^ 
Cut I'omctmics nothing will do iiv*ith it. * • . ■• . > ;' 

^^^ ji'.: ^. ;•• • . - •'•• • • • • 6 IFhin I 


// ^o*^ 


• ■ .''■*•'. 

Wbm a barrel of heer has turned four. . \ 

TO t kilderkin of beer throvir in at the bung a quart of oat* | 

ineal, lay the bung on looffS two or three ^ays^ then (lop it 
idowndofe^apd let itftandamonth. Some throv/in a pieceof 
chalk as big as a turkey's egg, and when it has done working 
/lop it clofe for a montb9 then tap it. 

To male while Iread^ after the London W4y. 
YOU mud takca bufliclof the fincft flour well drcflcd»put •' 

it in the kneading*trough at one end ready to mix, take a gal* * ^ 

Jon of water (which we call liquor) and fpme yeaft j ilir it 
into the liquor till it looks of a good brown colour and begins ta 
curdle, (train it and mix it with your flopr till it is about the 
i.iicknefs of a good feed*cake ; then cover it with the lid of the 
trough, and let it (land three hours, and as foon*asyou fee it 
brgin to fall take a gallon more of liquor, and weigh three .4 

quarters of a pound of (alt, and with your hand mixit well with ^ 

the water : Itrain it, and with this liquor make your dough of . | 

amoderatc thicknefs, fit to make up into loaves ; then cover it \ 

again with the lid, and let it (land three hours more. In the - f 

mean time, put the wood into the oven and heat it. It will take \ 

two hours heating. When your fpunge has (lood its proper time^ I 

clear the oven, and begin, to make your bread. Set it in the | 

oven, and clofe it up, and three hourswill juft bakeit. When . i 

once it is in, you muft not open the oven tilt the bread is bale* | 

ed; and obferve in fummer that your water be milk- warm^ ' | 

and in winter as hot as you can bear your linger in it. ; 

Note, As to the exa£l quantity of liquor your dough will 
take, experience will teach you in two or three times making, 
for all flour does not want the fame quantity of liquor ; and 

\ if you make any quantity^ it will raife up the lid and run over^ 

''■ when ii has flood its time* 

To make French hread. 
TAKE three quarts of water, and one of milk ; in winter 
/balding hot, in fummer a little more than milk-warm. Seafbii 
it well with fait, then take a pint and a half of good ale yeaft 
not bitter, lay it in a gallon of water the night before, pour - 
it off the water, ftir in your yeaft into the milk and water, . 
then with your hand break in a little more than a quarter of a 
pouhd of butter, work it well till it is dinblved,thenbeatuotwo 
c^gs in a bafon, and ftir them in, have abouta peck and a half 
of flour, mix it with your liquor} in winter make your dou»h 
* • : pretty 


t 9 

a^S fhi Art of Cookery ^ 

pretty ftiff, in fummcr more flack ; fo that you may ufc a W^)^ 
* more or left of flour» according to the llifFncft of your doug^i 
nix it welU but the left you work the better. Make it inrd 
rolls, and have a very quick oven, but not to burn. When ific} 
have lain about a quarter of an hour turn them on the ocV; 
fide, let them lie about a quarter longer, take them out and cHp 
all your French bread with a knife, which is better than rafp. 
ing it, and makes it look fpungy and of a fine yellow, whercis 
the rafpin» takes off all that fine colour, and makes it looktuo 
fmooth. You muft ftir your liquor into the flour as you do k: 
pye-cruft. After your dough is made cover it with a cloth, an^ 
let it lie to rife while the oven is heating. 

To make muffins and oat-cakes. 

To a bufliel of Hcrtfurdfhire white flour, take a pint an'U 

half of good ale yeaft, froin pale malt, if you can get it,})e. 

caufe it is whited ; let the yeaft lie in water all night, thenrxt 

day pour off the water clear, make two gallons of water jul 

milk-warm, not to fcald your yeaft, and twoounccs of fait ; luix 

; your water, yeaft, and falc well together for about a quartef of 

an hour; then ftrain it and mix up your dough as pof- 

fible, and let it lie in your trough an hour to rife, then with 

your hand roll it, and pull it into little pieces about as bigasa 

large walnut, roll them with your hand like a ball, lay themoa 

your table, and as faft as you do them lay a piece of flannelover 

them, andbefuretokeepyourdoughcovered withflannel > vAn 

you have rolled out all your dough begin to bake the firft, acd 

i by' that time they will be fpread out in the right form ; lay ihein 

on your iron; as one fide begins to change colour turn theoihffj 

;; i and take great care they don't burn, ot be too much difcolourcdi 

ll but that you will be a judge of in two or three makings. Taie 

f j care the middle of the iron is not too hot, as it will be, butthcii 

you may put a brick-bat or two in the middle of the fire tote 

ken the heat. The thing you bake on muft be made thus : . 

Build a place juft as if you. was going to fet a copper, z\\iM\ 

the fiead of a copper, a piece of iron al! over the top nxcd infom 

juft the (ame as the bottom of an iron por, and make your&cj 

underneath with coal as in a copper. Obferve, mufEns are ts^k 

the fame way ; only this, when you pull them to pieces roll theij 

in a good deal of flour, and with a rolling-pin roll them tliiili 

cover them with a piece of flannel, and they will rifetoapropct 

.thicknefs ; and if you find them too bi^ or too little, you miil 

roll dough accordingly. Thefemuftnuibe thcbaft difcoloui ' 



.^mAPm,,^ .m^^^^ > . ,■■. . .^ »k^' ^. S: ,.. \^ f^-» , . . 

made Plain and Eafi^ 299 

'-^ 'When you eat themt. toaft^hem with a fork crifp 00 both 
||^e$, . then with your hand pull them open» and they will be 
^^ a honeycomb; lay in as much butter as you intend toufe^ 
tbc,4 clap them together again, and fet it by the fire. When 
^ou think the butter is melted turn them, that both fides may 
|ie:buttered alike, but don't touch them with a knife, either to 
foYtsii or cut them open, if you do they will be as heavy as lead, . 
only when they are quite buttered and done, you.may cut them 
crbfi with ii knife. . . 

Note. Some flour will foakupaquartorthree pints morewater. 
&2U 'other flour; then you mui) add more water, or fbake in 
Koreflour in making up, forthedoughmuilbeaslightaspoflible. 

J receipt for making bread "ivitbout harm ly the help of a 
i' leaven. 

TAKE a lump of dough, about two pounds of your laft 
flaking, which has been raifed by barm, keep it by you in ^ 
^xiodtn vcflel, and cover it well with flour. This is your Ica- 
iftn: then the night before you intend to bake, put the faid 
]c3ven to a peck of flour, and work them well together with warm 
water. Let it lie in a dry wooden veflTcl, well covered with a li- 
Deh cloth and a blanket, and keep it in a warm place. This 
j^ough kept warm will rife again next morning, and ivill be fuf- 
fcicnt to mix with two or three buihels of flour, being worked . 
Bp with warm water and a little fait. When it is well worked 
i^^and thoroughly mixed with all the flour, let it be well covered 
inth.the linen and blanket, until you find it rife; theii kneadit 
well, and work it up into bricks or loaves, making the loaves 
bir9ad,and not fo thick and high as is frequently done, by which, 
h^eans the bread will be better baked. Then bake yourbrcod* 
^ 'Always keep by you two or more pounds of the dough of 
your hfl baking well covered with flour to make leaven to ferve 
roih one baking day to another ; the more leaven is put to 
I the, flour, the lighter and fpungicr the bread will be. The 
i ffcflier the leaven, the bread will be the lefs four. 
I ' From the Dublin foclety. 

i A method h perferve a large Jiock ofyeaft. "iuhicb will 
\ hep and he of ufe for fever al months^ either to make 
I [hread or cakes. 

[; AVHEN you have ycaft in plenty, takeaquantityofitjftir and ; 
r ftorkit well with a whiflc until it becomes liquid and thin, then 
£etra large wooden platter, cooler, or tub, clean and dry, and 



1: - 


300 ; 7hi Art iff Coekeryf 

with a toft brufl)^ lay a thin layer of the yeaft on the tub, anl 
turn ihemouth downwards that noduft may fill upon it, hMfa 
that the air may get under to dry it. When ihatcoatis veryjfL 
sbeik lay oii another till you havea fufficient quantity, cvehrwn 
er three inches thick, to fer ve for fevcr^l months, always taki» 
care the yeaft 10 th^ tub be very dry before you lay more pi, 
When you have occafion to malceufcof this yeaft cuta peiceoE 
and lay it in warm water; ftir it together, and it will be fitfd 
ufr. If it is for brewing, take a large handtul of birch lid to. 
getber, and dip it into the yeaft and hang it up to dry ; takegrot 
care no duft comes to it, and fo you may do as many as jon 
pteafe* When your beer is fit Co fet to work, throw in pnecf 
tbcrfe, and it will make it work as well as if you had frefti yral 
. You muft whip it about in the wort, and then let ii lie; 
when the vat works well, take out the broom, and diyi 
again, and it will do for the next brewing. 

Note, In the building of your oven for baking, obfervntbt 
jou niiice it round, low roofed, and a little mouth ; thcni 
will take lefs fire, and keep in the heat better than a longoni 
and high roofed, and will bake the bread better. 

jarring cherries, and prefcrves, 6cc\ 

Tojar {berries^ lady Nortb^s way. 

. TAKE twelve pounds of cherries, then ftonethem, pulciesj 
m your preferving pan, with three pounds of double-rt|iM< 
lugar and a quart of v/atcr ; then fet them on the fire till ikj 
arc fcalding hot» take them ofFa little while, and fee onihelvc 
agam. BoiJ them till they are tender, then fprinkle them»i4| 
fcalf a pound of double-refined fugar pounded, and (kimtbs 
dean* Put them all together in a china bowl, let chera 1I»J 
10 the fyrup three days ; men drain ihcm thro* a fievc^ takeito 
out one by one, with the holes downwards on a wickcr-ficiv 
chen (et them in a ftove to dry, and as they dry turn them upoi 
clean fieves. When they are dry enough, put a clean whis 
(beet of paper in a prefcrving-pan, then put all the cherricsiil 
with another clean white fl^eet of paper on the top uf tha; 
cover them clofe with a cloth, and fet them over a cf»ol fitS 
they fweat. Take them off the fire, then let them IbiiJiil 
they are cold> and put them in boxes or jars to keep* 

-.t >.-..>.l.. . ^ ►..t.-.-^-., ^■> - 


made Plain and Eafyl • 301;. 

ii.\ To dry chimes. 

^O four pounds of cherries put one pound of fugar, tnd juft 
It ii^ much water to,the fugar as will wet it; when ic is melt« 
r/ make it boil ; ftone your cherries, put them in, and make 
edt boil } fkim them iwo or three times, taice them ofF, and let 
)6iii (land in che fyrup two or three days, then boil your fyrup 
1^ gut to them again, but don't boil your cherries any more« 
etfthem ftand three or four days longer, then cake them out^ 
y them in fieves to dry, and lay them in the fun» or in a flow * 
ren^odry ; when dry, lay them in rows in papers, and lb a 
iir'of cherries, and a row of white paper in boxes. 

/ji freferve tberries with tbc leaves andjialks green. 
:FiRST, dip the fialks and leaves in the beft vinegar boiling 
ot| (lick the fprig upright in a fieve till they are dry ; in the 
lean time boil fome double-refined fugar to fyrup, and dip 
tie cherries, ftalks, and leaves in the (yr up, and juft let them 
raldj^Iay them on a (icve, and bqil the lugar to a candy height^ 
hfn;;.dip the cherries, ftalks, leaves and all, then flick (he. 
ratichci in fievrs, and dry them as you do other fweetmeats* 
They look very pretty at candle-light in a defert* 

To make orange marmalade. 

TAKE the beft Seville oranges, cut them in quarters, gratis 
hem to take out the bitternefs, and put them in water, which 
fou mull (hift twice or thrice a day, for three days. Then boil \ 
hem, flitfting the water till they arc tender, flired them very 
mall, then pick out the (kins and feeds from the meat which 
fob fulled out, and put to the peel that is Hired ; and to a pound * 
)f Ibai pulp take a pound of double-refined fugar, ^ Wet your 
'd^ar wi^h water, and let it boil up to a candy height (with a 
rery quick fire) with you may know by thw* dropping of it, for 
t-bangs like a hair ; then take it off the fire, put in your pulp« . 
Irrit well together, then fct it on the embrrs, and (tir ic till it 
ethicV, but let it not boil. If you would have it cut like mar* 
naladc, add fome jelly of pippins, and allow fugar for it« 

• To make white marmalade; ^ 

PARE and core the quinces as faft as you can, then tale to Y 
|k>undofquinces(beingcut in pieces,Iefs than halfquarters) three 
fuartersofa poundofdouble refined fugar beat fmall, (hen throw 
Wf the fu^ar on the raw quinces, fet K on a very flow fire till the^ 
ftig^r is melted, and the quinces tender ; then put in thereft of 
ih: fugar, and boil it up as faft as you can. When it is almoft 
t' enough. 


Ij enough, put in fome jelly and boil it apace ; then put it i«p, 

rj " and when it is quite cold cover it with white.papen 


I? To frefcrve oranges wtok. 

TAKE the beft Bermudas or Seville oranges you can gel^ 
aind pare them with a penknife very thin, and lay your orangd , 
' in water three or four days, fbiftingthem every day \ then {mj{ | 
them in a kettle with fair water, and put a board on them t« 
keep them down in the water, and have a ikillet on thc^fiR 
^ with water, that may be ready to fupply the kettle with boiKc* 

water ; as it wades it mud be filled up three or four tiR){>, , 
while the oranges are doing, for they will take up feven or ei^lu j 
hours boiling \ they muft be boilevi till a white ftraw will run , 
thro* them, then take them out, and fcoop the feeds out of tlieia • 
very carefully, by making a little hole in the top, and weigh \ 
^ them. To every pound of oranges put a pound and three ^tiz^ ' 

tersof double-rehned fugar, beat well and fifced through a cieaii ' 
lawn fieve,fill youroranges with fugar, and ftrew fomeonth^nr: 
let them lie a little while, and make your jelly thus : 

Take two dozen of pippins or John apples, and flice thcoi 
into water, and when they arc boiled tender llrain the \\\m , 
* from the pulp, and to every pound of oranges you muft bavei 

,< pint and a h:;lf of this liquor, and put tu it.thrce quarters of the 

fugar you left in filling the oranges, fet it on the fire, and teck . 
i 1 . boil, and fkim it well, and put it in a clean earthen pan till ids 

I j cold, then put it in your fkillet % put in your oranges, wi^ha 

i i '■ . fmall bodkin job your oranges as they are boiling to let thefy- 

lup into them, ftrew. oh the red of your fugar whilfl they isiK . 
boiling, and when they look clear take them up and put thcmia ' 
your glaflcs, put one in a glufs juft fit for them, and boil (h( 
lyrup till it is almoft a jelly, then fill up your glaflcs ; w*)e&^ 
V[ they are colJ^ paper them up, and keep them in a dry place. 

: ! 

To make redmarvulade. 

\ i . SCALD the quinces tender in water, then cut them in cjuar- ; 

■3 ters, cure and pare the pieces. To four pounds of quinces put , 

i I . three pounds of fug if, and four pints of water ; boil the fugif . 

; I . and water to a fyrup^ then put in the quinces and cover it. Let 

; I it ftand all night over a very little fire, but not to boil ; when . 
. ! ' ... they are red enouj^h, put in a porringer full of jelly, or nwfCf ' 

if and boil them up as fafl as you can. When it is enough, put • 

' '. it up, but do not bre^k the quinces too much. \ ■, 

i] . • • 

•J - • 

madi Plain and Raff. \ .303 

4'' ^ ••■.•;■..•• • • .' - . • • • • / :•■• .:*' 

Red quinces whole. \ . | 

. TAKE fix of the fincft quinces, core and fcaU them tender^ 
^rain them from the water, and when they are cold pare them;/ . 
ji^n take thfeir weight in good fugar, a pint *of water to every. • 

pjiund of fugar, boil it to a fyrup, (l:im it well, then put in the , r, 

jjjjinpcs, and let them ftand all night ; when they arc red enough, . '-j 

JbpiJithcin as the marmahde, with two porringers full of jelly, il 

S^^Kn they are as fbft as you can run > ftiaw thro* them, put . ' % 

ih^iti.into glafles \ let the liquor boil till it is a jelly, and thea - ri 

jpoui it over the quinces. ^ ^ ;)! 

J'V Jetty for the qiiinces. . * 

:; TAKR fomc of the Icflcr quinces, and wipe them with a/ 

4<riincoarfe c!oth; cue them in quarters; put as much water as 

j^'illicover them ; let it boil apace till it is (Irong of the quinces^ 

jlbeii ftrain it through a jelly-bag* If it be for white qumces^ V f 

f ick.t>ut the feedi, but none of the cores nor quinces pared. ij! 

. I 




^,,[^0 make conferve of red rfs^ or arty other flowers. 
V'iT'AKE lofc buJs or any other flowers, and pick them, cut 
^the white part from the red, and put the red flowers and lift ^^ 
•jthem thro* afieveto take out the feeds; then weigh them, and 

3ta e*ery pouod of flowers take two pounds and a half of loaf- ■■''■,, \'^. 

efogit-; beat the flowers pretty fine in aflonc mortar, then by • i: 
jdegrees put the fugar to them, and beat it very well till it is ' ;i:J 
widllincorporattd together ; then put it into gallipots, tie itover . ! ifi 

•jwitt>^-papcr, over that a leather, and it will keep fcven years«^ ;|[: 

."V T^ make conferve of hips. . :[: 

;; GATHER hip before they grow fofr, cut ofF the h?ads and r?; 

(blk^;, flit them inhalvcs, take out all the feeds and white thac • ;;^ 
is in them very clc.n, then put them into an earthen pan, and 
I " ftir thrm every day or they will grow mouldy. Let them ftand ' - \ 
\ till they are foft cmugh torub them thro* a coarfe hair-fieve, .^ . ']^ 

\ --wjthe pulp comes tic it off the ficve : thsy are a dry berry, ' .Z^: 
i .aniwill require pairt to rub them thro* ; then add Its weight . ;». 

I •:.<». fugar, n»ix them veil together without boiling, and keep it :t; 
f Jfvdeep gallipots for ifc. ; . |^" 

7maU fyrup of rofes. - \ * :•- 

:. /INFUSE three po\nds of damaflc rofc-leaves in a gallon of • r 

\ Warm water, in a wtll^ glazed earthen pot, with* a narrow 

• ogiouth, for eight hours, which flop fo dofe, that none of the ; : 

-^ . \ virtue . \ 

' *' ■ ■'. .'■■ '•'■•. -t, 



' iti 




^504 . / ^i Art of Oolery^ 

virtue maijr exhale. When they have infuM fo long, heattt^ 
water agaiOyfquceze them outyand put in three pounds morc£ 
rofe-leavcfy toinfufc for eight hours more, then prefs ihem '^^ 
yaj hard ; then to every quart of this infufion add four pouibh 
of nne fugar, and boil it to a fy rup* 

- To make ^rup of citron. 
PARE and flice your citrons thin, lay them in a bafon, wifii 
hyerf of fine fugar. The next day pour ofFthe liquor into a 

i';! glafa, ikim it, and clarify it over a gentle fire. 

^ To make Jyrup of clove gillifloxvers. 

CLIP your gilliflowcrst fprinkletbcm with fair wate% pit 
\ ;i{ . • them into an earthen pot, ftop it up very clofr, fet it in a kettle 

of water, and let it boil for two hours; then ft rain out the 
juice, put a pound and a half of fugar to a pint of juice, putii 
into a IKillet, fee it on the fire, keep it ftirring till the fugar u 
all melted» but let it not boil ; then fet ic by to cool, and ^^ 
it into bottles. 

To makefyrup of peach hlojfoms. 

INFUSE peach blofloms in hot water, as much as will hafij* 

fomely cover them. Let them ftand in balneo, or in fand^fof 

twenty-four hours covered clofe ; then ftrain out the flowen 

• . . from the liquor, and put in freih flowers. Let them ftandio 

infufe as before, then ftrain them out, and to the liquor ptit 

!|| frefli peach bloftbms the third time; and, if you pleafe,! 

Ill fourth time. Then to every pound of your itfufion add nvo 

!j; pounds of double-refined fugar s and fetting it in fand, ortnl- 

' j].; ' ^ neo^ make a fyrup, which keep for ufe. 

V To, make fyrup of qiiinces 

GRA'TEquinces^ pafs their pulp thro* a coth toextra£ttiie!f 

t*uice, fet their juices in the fun to fettle, or before the fire, anil 
>y that means clarify it ; for every four ounces of this juice uk( 
a pound of fugar boiled to a brown degree If the putting is 
the juice of the quinces Ihould check theboiltng or the fugsr 
too much, give the fyrup fome boiling til it becomes pearled; 
then take it off the fife, and when cold, jut it into the buttia 

Topreferve apricoa* 

... TAKEvourapricots,ftonr and paretlcmthin, and take thei 

weight in double-refined fugar beaten arl fifced» put your aprt* 

■ cots in a filver cup or tankard, cover thrm over with fugarianj 

Jet them ftand fo all night. The nex^day put xhem in a pl^ 

./ fcrvioj 


tnaie Plain nni Eajjf^ 3^5 I 

■fervin2-?»n>rcttbcmona.genildf5rc,andlctthcmfimmcral«tIc | 

while, T/*cn let ihcm boi! ti!l tender and dear, taking them off "^ i 

iA^etifr.rfi to turn and flcitn. Keep them under theliquorastfity . | 

arc doir.g, and with a fmall clean bodlcin or great needle job I 

them fo.':.c;iimes, that the fyrup may pcnttratc into them. Whett .: 1 

thcy'are enough, take them up, and puttheminglafTes, Boiland ?, 

'p:\T[\ yo«r fyrup $ and when it is cold, put it on your apricou* |- 

To prefervi damfons xohok^ - 4 

YOU muft take fome damfona and cut them !n pieeeSi put • \ 

rthem in a fkillet over the fire, with a much water as will cover \: . 

them. W hen they are boiled and the liquor pretty ftrong, drain .; 

)tt>utr add for every pound of the whole damfons wiped clcaot . % 

"lajpound of fmglc-refined fugar, put the third part of ypur fugar jl 

into the liquor, fet it over the fire, and when it fimn^rs, put in ^ : | » 

.tl^e'damfons. Let them have one good boil, and take them off . |- 

for half an hour covered up clofe } then fet them on again, and \\ 

let them fimmer over the fire after turning them, then take \y 

thti^ out and put them in a bafon^ ilrew all the fugar that was | * 

,l^^t|^on them, and pour the hot liquor over them. Cover them - ' ■ ^ ' 

i^>^'^and let them (land till next day^ then boil them up again ;f 

^ill they are enough. Take them up, and put them in pots | ^^ 

i>pii the liquor till it jellies, and pour it on them when it is al* - |^ 

nvoft cold, fo paper them up. iV 
# ' . * ■ ' ' ■ ■.••■'•'■•■ ■^,- 

To candy any firt ef /lowers. . j; 

^ TAKE the brft treble-refined fugar, break it Into tumps, and' .^ 
dip it piece by piece Into water, put them into a velT:! of filver^ - * : »? 

and melt them 9ver the fire J when it juft boils, ftrainiti andfec ^ 

it t)n the fire a^ain, and let it boil till it draws in haire, which |^ 
:you^ may perceive by holding up your fpoon, then put in thj? • . ;- 

powers, and fet them in cups or glafTes, When it is of a hard . ^ 

- j:andy,. break it in lumps, and lay it as high as you pleafe. Dry »' 

-it in a (love, or in the fun, and it will look like fugar^candy* ^ 

• To preferve goofeberries "ivloh wUboHt ftbning. 
TAKE the largcfl preferving goofebcrries, and pick off the 
back' eye, but not the ftalk, then fet them over the fire In a pot 
of .water to fcald, cover them very clofe to fcald, but not boil 
b'r^brcak, and when they arc tender take them up into cold wa» 
|,cr; ihrn take a pound and a half of double -refined fugar to a • ^ \ 

j^iound of goofcberrics,^ and clarify the fugar with water, a pInX 
tp a pound of fugar, and when your fyrup is cold, puttheVoofc- 
icrries fuigle in your prcferving-pan, put thofyrup to them, zti^ 

X . fet . 




■ «v- 

jj . fettheiri on a 'gentle £re; letthem boil^butnot too h^^ left* tK^ 

f.j ' breaks and when they have boilied and you perceive that the fa- 

. 'It ' gar has entered themV ^^ke them ofFj cover them with white pi. 

* • P«^ *nd fet them by till the next day. Then take them out^ 
% ■ . the fyrup, and boil the fyrup till it begins to be ropy; fkim itj^l' 
;• and put it to them again, then fet them on a gentle fire, and lec.i 
•ij them prefcrv.e gently, till you perceive the fyrup will rope ; thcnci 
-J fake themofF, fet them by till they are cold, cover them with pa^ 

* per, then boil fome goofeberrics in fair water, and when thclh 
^ quor is ftrong enough, drain it out. Let it ftahd to fettle, andj 

t to every pint take a pound of double-refined fugar, thenmata 

:^- ajelly of it, put thegoofcbcrries in pladcs, when theyarccoW; 

r;; cover them with the jelly the next day, paper them wet, and 

% then half dry the p^p<^r, that goes in the infide, it clofes do\n 

>| better, and then white paper over the glafs. Sctitinyoar 

'.'r • fiove, or a dry pla<le. 

jH . • .• ■ '••'•■ . .. . : ■ • ■ • 

/ To preferve white walnut f; 

\ FIRST pare your walnuts till the while appears, and no- 

l thing elfe. You miift be very careful in the doing of them, that 

3 - they don't turn black, and as fail as you do them throw th<2n 

1 ; into fait and water, and let them lie till your fugar is ready.. 

'^ . . Take three pounds of good loaf-fngar, put it into your prefer?-, 

'!•; ing pan, fet it over a charcoal fire, and put as much wate^ » 

fj will juft wet the fugar. Let it boil, then have ready ten on. 

dozen whites of egc^s firained and beat up to froth, cover your! 
fugar with the frotli as it boilsj^ and flcim it ; then boil it. a^ 
ikim it till it is as clear as cryftal, then throw in your walnuis^ 
• juft give them a boil till they are tender, then take them ouV 
and lay them in adifh to cool ; when cool, put them in your 
preferving-pan, and when the fugar is as warm as milk pour it 
over them ; when quite cold, paper ibcm down. 

Thus clear ^our fugar for all prefer vc5, apricots, peaches^ 
goofeberiieiV*"cuf rants, &c. 


I v. v. To preferve walnut s^reen^ r 

WIPE them very clean, and lay them in ftrong fait and vvatq 
twcr.tyrfour hours ; theri take them out, and wipe them vm | 
clean, have ready a (killrt of water boiling, throw them in, kl \ 
them boil a minute, and take them out. Lay them on a cou'fc I 
cloth, and boil your fugar as above \ then juft give^your walnun I 
a fcald in the fugar, take them up and lay them to cool. Put 
them in your prefcrving-pot, and pour on yoiir fyrup as abovf. 


, • ' . . 

. iK-l-.. ■ ...-C-:':r. 


■ . ■• -. :-. ,. '•5'."%';* ; 

.:■ : .1 . ■ 

(..•.••'i J.ii ''<:?. ■■,•:;.! ft 

' * . • •■ ? 

•:.:.'.•;, V •■ ,t- 



J !r^ prefervi theJarge ffrien:p1umhs. " I 

FIRST dip the ftalks a^d leaves in foiling vinegars when 
:hev are dry have your fyrup' ready, and'ffrftgU'4 thenk a: feill^ 
ipa very carefully with Xp'm.uke off the fyxn i^ boil *your Aigar 
:ora candy height, and dip in your plumbs, hang .them Vy me 
hlk to dry, and they will look finely tranfparent, and by hang* \ 

ngi that way to dry, will have a clear, drop'at the top."^ You t 

niifi take great care to clear your fugar nicely^, .\ . ►. .^ |^ | 

A niceway to prefcroepeacbes^\ ., \ !,!, ^ 

PUT your peaches in boiling >yater, juft give them a {c»M} . % 

Imt don't let them boil, take them out and put them in cold wa^ |. 

trfithendry them in a fieve, and put cheni in long wide mouth* - j 

cd bottles : to half a dozen peaches take a quarter of a pound of { 

Fugar, clarify it, pour it over your peaches, and fill the bottles . • .' I 

ivith brandy. Stop them clofe, and keep them in a clofe place* § 

Afecbni way td'prefcrve peaches.' ' I 

MAKE your fyrup as above, and when it is clear juft dip id . •[ 

your peaches, and take them out again, lay them on a difh to • V 

cob), then put thech into large wide-mouthed bottles^ and when . i 

the iyrup' is cold pour it oyer them ; let them ftand tillcold^ • ; \^, 

ahd fill up the bottle with the bcft French brandy. Obferve ' <•. 

that you leave room enough for the peaches to be well covered • . ', t 

with brandy, and cover the glafs clofe with a bladder and lea« . ;t' 

the/, and tic them clofe down* • ^ ^ " * .' \ 

' ' , > ■ ■■ '.■• ■ ■ . _ • ■'''■■■ 'i 

To make qtiince cakes. ^ ' : . 
VOU muft let a pint of the fyrup of qinnces with a quart o* 
two of rafpberries be boiled and clarified- over a clear gentle 
fire, taking care that it be well (kimmei from. time to tiiiie} 
then add a pound and a half of fugar, caufe as much more to be 
brought to a candy height, and poured in hot* Let the whol^ . - \ 

be continually ftirred about till it is almofl cold, then fprcad it 
en plates, and cut it out intocakca. ' *• V 


\ , ■ 

■ •!' 

I:'. .. 


M flfArS 0/ Cooiirr; 

;jl. .:' ^- >W-'<;H a p.-'- XIX. V- • 

■: t ' ' ■'- ^-; r-- ..:^ •• : •' •...:• * ■ - . r . 

1 -To make anchovies, vermicella, cjitchup^ vine* 

■. :^ VgajTi and to keep artichokes, French beans, &c. 

t To make anlbovies, 

; vi : I TO ai peck of fpratf^ two pounds of common; fait, a quartirr 

': ^y '\ oft pound of bay*falr, four poinds of faltpefre, two ouncct 

; it of fal prunella, two penny-worth of cochineal, pound all iqa 

; I mortar, put them into a done pot, a row of fprats, a layer of 

•/.I ' . Vdur compound; and foon to the top alternately. Prefs th^ 

' I . hard down, cover them clofe, lee them ftandfix months, and 

' j" they will be fit for ufc. Obfcrve that your fprats be very frcflj, 

' I ' , ^ and don't wafii nor wipe them, but jytt take (hem as they cook 

1 I . out of the water, 

''•!'. » ' ..-•■' 

/| ; To plckUfmeUs^ where you have plenty. 

: \ • TAKE a quarter of a peck of fnielts, half an ouncfe of pep* 

; I . p^r, half an ounce of nutmeg, a quarter of ^n ounce of macci 

i i '. ))alfanounceofpctre-faIt, a quarter of a pound of common fait) 

■'l beat all very fine, wafli and clean the fmelis, gut thcin, tM 

'I jay them in rows in a jar, and between every layer of fmebs 

; ;V * jirew the feafoning with four or five bay^leaves, then boil red 

;.'i yrine, and pour over them enough to cover them* Coverthcm 

' v?ith a plate, and* when cold tif them down clofe. They'ex* 

it ceed anchovies. 

J To make vermcella. v 

L MIX yolks of eggs and flour together in a pretty (lifF pade, 

;, • So as you can work it up cleverly, and roll it as thin as it ia pof* 

\, fible to roll the pade. Let it dry in the fun ; when it is quite 

I 4rv, with a veiy fbarp-knife cut it as thin as poiTible, and keep 

|; it ma dry place. It will run up like little worms, as veriiii' 
cella does ; though the beft way is to run it through a cparfe 

f; fieve, whilft the pafie is foft. If you want fome to be made, la 

j: hafte, dry it by the fire, and cut it fmalU It will dry by thJ 
.fire in a Quarter of an hour. This far exceeds what comes froni 

f •/* abroad, being frefher. 

To make catchup. 

TAKE the large flaps of mufhrooms, pick nothing biit the 

firaws and dirt from it, then lay them in a broad eanHcn 

. ^pao, drew a good deal of fait over them, let them lie till ikit 

/ ; I Aorntrji 

maii pyn and Edj^i '.: 309 

morning, thifn t^ith yout hand brtak tKcni*^ pdt them into t 
ilev/jpan; let them W\\ a minute or two, then ftraiii tHem 
V through a coarfe cloth, and Wring ic hard IVke out all the 
juice, let it {land to t'ettle, then pour it ofFdear, run Ii througU 
t thick flannel bag, (fome filter it through brovrn pap«r, but 
that. is a very tedious, way) then boil it ; to a quart of the lU 
quor put a quarter of an ounce of whole ginges and halfi 
quarter of an ounce of whole pepper Boil it brifl:Iy a quarter* 
of an hour, then (Iralii itv and when it is cold, put it into pint 
bottles. In each bottle put four or five blades of mace, and fiatf 
cloves, cork it tightj and it will keep two years. This gives the 
bed flavour of the mufhrooms to any fauce. If you put to a pint 
^l.chis catchupapint of mum) ic will tafte like foreign catchups 

^ ' Another ivay to make tatchup.. , •' 

TAKE the large flaps, and fait them as ^bove ; boil the \U 

quor, ftrain it through a thick flannel ba^: to a quart of thai 

^ liquor put a quart of dale beer, a large Uick of horfe*raddifli 

' ciit in little flips, five or fix bay-Ieaves, an onion ftuck wUh 

iwenty or thirty cloves, a quarter.of an ounceof mace, aquar:? 

; ttr of an ounce of nutmegs beat, a quarter of an ounce of black 

; and white p'^pper, a quarter of an ounce of ajUfpice, and four or . 

'five rapes of ginger. Cover it clofc, and let it fimmcr very foftly 

; till about one third is wafted; then ftrain it through a flannel 

. bag, when it is cold buttle it in pint bottles, cork it clofe, an4 

ft will keep a great while ; you may put red wine in the room 

of beer ( fome put in ahead of gailicic, but I think that fpolls it« 

The other receipt you have in the Chapter for the Sea* . ^ 

oq Artichokes to keep all ibs year. 

• 'BOIL as many artichokes as you Intend to keep ; boil them? 

; jp as juft the leaves will come out, then pull ofFall the leaves 

, Wd choke, cut them from the firings, Uy them on a tin-plate^ 

aofd put them in an oven where tarts are drawn, let them ftani 

* jfjll theovenis braced again, take them out before the wood ia 

RMt in, and fet them in again, after the tarts are drawn ; fo do 

till they arc as dry as a board, them put then in a paper bag, and. 

hang them in a dry place. You {hould lay them in warm wa* 

ter three or four hours before you/ufc them, Shifting the water 

.-often. Let the laft water be boihng hot; they will be very 

.,;ttridcr, and eat as fine as freih ones. You need nor dry all 

;;:'3rOui' bottoms at once, ks the leaves are good to eat : (o boil a 

.jcMtti at a time and fave the bottoms for this ufe. 

X3 r. 

;;• vi. x\ kCi Xif hep French htans all the year. ,■ 

' TAKE fine young beans, gather them on a very fine day, bava^ 

i;f ftl^rge ftone jar ready, dean and dry, lay a Uyer of falc at the : 

i. bottom, and them a layer of beans» then fait, and then beans, j 
and fo en till the jar is full I cover them with fait, and tie a coarfct: 
cloth over them and a board on that, and then a Weight to keep 
it clofe from all air j fet them in a dry cellar, and when you ufc ; 

r them take fomc but *and cover ihem clofe again j wa(b them your 

* took our very clean ,* and let them lie in foft water twenty- four 

•] , • bours ibiftingihc water often ; when you boll them don't put 

V anfy ult in the water.' The beil way of drefling theni is, boll; 
i them wiihjuft the white heart of a fmall cabbage, then driiin 
'.;■ . tiiem, chop the cabbage, and put both.intoa fauce^pan with a 
.•; - |>iece of butter as big as an egg rolled in flour, (hake a little pep«. 
ii* per, put in a qua>ter of a pint of good gravy, let them llew ten 

V diinutes, and then di(h them up for. a hde-difli. A pint of bcari3; 
'i ' tptt^e cabbage^ r,^YouTnay do mpre pr Icfs, juft as you pie 

V ' ift'^ ^ ..' -V ^0 keep green peafe till Chrijlmas. 

V r^Take fine youn*4 peafe, fliell ihera, throw them into boiling' 
% . . iHTater with'fome fait in, let them boil five or fix minutesi throV 
*' thtm int^* a cullender^ to dr^iin,"' then' lay a cloth four or five 
•^' times double on a taSlc, and fpread them on \ dry them very 
j^ welli- and' have-jlour bottles ready^ fill them and cover theoi; 
:• livi'rh mutton far, tl'y^d ; when it ist'aliitle cool fill the necks al- 

moftto the top, cork them, tie abbdderand a lath over.them,' 

:| ' . and fet theln in a cool dry pl:^ce. Wheri you ufc them boil your 

;il . water, . put in a'llttle falc, fome fugar, and'a piece of butter {' 

jj , when they 'at'b boiled enough, throw them into a fieve to drain^ 

*; ' then put them into a fauce-pan with a good piece of butter : . 

f : keep (baking it round all the time till the butter is mehedi thca . 

I : . tiirn' ihprt into a difli, and fc^d them to table. :.;. .' • / 

*• * *• Another way to preferve green peafe. ' • 

;, - GATHER your peafe on a very dry day^' when they are riei- 

t| . ' tber old, nor yet too young, fbcll them, and have ready fome 

[■ quartbottles with little mouth?, being well dried; fill the bottles 

f^ . . and cork them \ycll; have ready a pipkin of rofin melted^ into 

;,- which dip the necks'of the bottles^ and fet them in a very dry 

l' place that is cool • .»..•,.. -^ :,. 

'\\ ' y ' ■ Ta keep green goofeherrUs till Chrtjlmfs^ 

\\ . PICK your large green goofeberrics on a dry day, have ready 

;l your bottles clean and dry, fill the bottles and cork'them, fee 

H . them in a kettle of water up to the neck. let the water boi) 

madt Plain cni^afyy .311 

-very foftly till you .find the goofebernei are codleJ^ take thtm^ * 
out» and put in thertft of the bottles till all are done ; then have 
readv fome rpfin melted in a pipkin« dip the necks. of the bot-^ 
tics in, and that will keep all air from coming at tne cork, keep ' 
them in a cold dry place where no damp is, and they will bake 
arred as a cherry. You may keep them without fcalding, but 
then the /kins will not be fo tender/nor bake fo fine. ^ 

.To keep red goGfelerries. * r 

PICK them when full ripe, to each quart of goofeberries put « 
a quarter of a pound of Lifbon fugar» and to each quarter of a 
p6und of fugar put a quarter of a pint of water, let it boil, then 
pfUt in your goofeberries, and let them boil foftly two or thret 
minutes, then pour them into little (lone jars ; when cold cover 
them up and keep them for ufe % they make fine pies with little 
trouble. You may prefs them through a cullender; to a quart '^• 
of piilp put half a pound of fine Lifbon lugar^ keep flirting over [ 

the tire till both be well mixed and boiled, and pour it mti a 
i^qnc jar ; when cold cover it with white pjpcr, and it makes 
K^ty pretty tarts or pulls. * 

To keep ivalmts all the year. 

^ TAKE a large jar, a layer of fea fand at the bottom, then a . 

layer of walnuts, then fand, then the nuts, and fo on till the ^« 

jar is full V and be Aire they don't touch each other i,n any of t1 

the layers. When you wouid ufe them» lay them in warm wa« T 
ter.for an hour, (hift the water as it cools ; then rub' them ' . • E: 

<)fy, and they will peel well and eat fweet. Lemons will keep "■. \ 

thui covered better than any other way; ^ [ 

Anctber way to keep lemons. 


* TAKE the fine large fruit that arc quite found and gobd, — ^: 

^nd lake a fine packthread about a quarter uf a yard long, run it | 

thro* the hard nib at the end of the lemon, then tie the firing * . i" 

together, and hang it on a little hook ii> a dry airy place ; (o '. L 

flo as many as you pleafe, butbefure they doVt touch one an* ' | 

other, nor any thing elff, but hang as high as you can »Thus • • * : 

you may, keep pears, 5:c. only tying the firing to the flalk. f 

To keep while hullice^ pear plumbs^ or damfcns^ Is^e.for ^ 

' • ' tart's or pies: - ^ ' » . {; 

-■' • ■ . ' - ■ ••• i. " . , ' • f" 

J, GATHER thcm.when full grown, and jufl as they bfgin to * I 

iurn. Pick all the largeft out, f-ve about two thirds of the | 

fruit, the other third put as much water to as you think will V, 

V; •• -■•■':'■ '• X4 ; cdv« [ 

covrr the red. Let them hoil, and fkim theinVwheii the iRruiC it 
\ I boiled very fofr, then flratn it thi ough a coarfe hair-ficve ; and 

i,{ to every quart of (his Itauor put a pound and a half of fuear^ boit 

^! it, and (kirn it very urell \ then throv7 in your fruit» juft git^c 

! them a fcald % take them oflTthefirej and v/hencold put them' 

into bottles with wide mouths^ pour your fyrup over them, lay- 
it piece of white paper over them, and cover them with oil. Be ^ 
^ Ture to take the oil well ofF when you ufc them, &nd don't put 
\, them in larger bottles than you think y<A\ fliJl make ufe of at 

v • « a timei becaufe all thefe forts of fruits f'>cil with the air. 

aI . : 5^ «w*^ vinegar. , . ; 

'•-j .. 'TO every gallon of water put a pound of coarfe Lifbon fe^ar« 

:r let it bpil, and keep ikimming of it as long as the fcum riics | 

f;i then pour it into tubs, and when it is as cold as beer to work, 

k toad a good tuaft, and rub it over with yeaft. Let it work 

* ' twenty*four hours } then have ready a veflel iron-hoopeJ» and^ 

'*. v^d! painted, fixed in a place where the fun has full power, and 

'fix it (o as not to have any occafton to moveit. When you draw 

it cff, then fill your vtAlU, lay a tile on the bung to keep the 

duO: out. Make it in N!arch, and it will be fit to ulc in June or *. 
{; July.' Draw it off into little Aone bottles the latter end of June . 

^ or beginning of July, let it ftand till you want to ufe it, and . 

:;• . it'will never foul any morei but when you go to draw it off, and 

'!^ you find it is not four enough, lee it ftand a month longer before^ 

you draw it off. For pickles to go abroad, ufe this vinegar" 
V , '. adone ; but in England you wUI be obliged, when you pickle, 
y . to put one half cold fpring- water tb it, and theo it will be full 

four with tbiii vinegar. You need not boil, unlcfs you pleafc, 
;: for almoft anv fort of pickles, it will keep them quite good. It 

rj vrill keep walnuts very fine v^ithput boiling, even to go to the 

»j: " Indies y but then don't put water to it. For green pickles, you 

|:. may pciir it fcalding hot on two or three times. All other fort of 

Ij' ^ pickles you need noi boll it. Molhrooms only wzfh them clean, 

dry them, put them into little bottles, with a nutmeg juff fcalded 
^ • in vinegar, and diced (whilll it is hot) very thin, and a few bla- 

h des cf mace 2 then fill up the bottle with the cold vinegar and 

;: ' fpring- water, pour the mutton fat try'd over it, and tie a blad^. 

4 der and leather over the top. Thefe mufhrooms won't be fo 

; * white, but as finely tailed as if they were juft gathered i and a 

fj;oonfull of this pickle will give uuce a very fine flavour* 
\\- . White walnuts, fuckers, and onions, and all white pickles^ .', 

! ioiti the fame manner, after they ara ready for the pickfe, 

i ' , 

•i • ' • ' . 

i ^ . ' • 

modi Pldln and Eafy. i\\ % 

• To fry /melts. * ■: ^ 

t AY your fmelts in a marinade of vinegar, faltj pepper, anS ^ 

bajF^-lcaveSt and clovet for a few hours; then drvthem ina [i 

naj^kih, drudge them well with Rf ur, arid have ready (bme but« r 

tcF hoc in a Itew^pan. Fry them quick, lay them in. your dilh*, t 
an4 garnih with fry'd parfley. -"•'■,■ f 

TV roaji apouniofhutter. \ 

LAY it in fait and water two or three hours, then (pit it, • \ 

and rut) it all over with crumbs of bread, with a little grated \. 

nutmeg, lay it to the fiie, and as it roaft^, baitcit with the yolki \: 

of two rgr.s, and then with crumbs of bread all the time it is a • 1 

ro^Iltng ; but hiive ready a pint of oyfters dewed in their owa f 

li'.fiior, and lay in thi* difti under the biiiter ; when the bread - { 

ha* foskcd up kl. the butter, brown the outftde, and lay itoa \ 

your r)yficrd. . Your (ire mu(l be very flow* 1 

;.. ^^ ■ . ^. • ' ^ : • . ■ ^- •}. 

To Tctft afaltad in jwo hours at tbefn. \ 

TAKE frcJh horfe-dung hot, lay it in a tub near the (ir€L * 1" 

then fprir.kle i'omc mutiard-feeds thick on it, lay a thin layer ^ | 

hif ic.duiig over it, CDvcr it clofc and keep it oy the fire^ and * * 

it win rife high enough to cut in two houn» f: 


DISTILL! N a; t 

To dijlit walnut water. . ■ 

TAKE a peck of fine green walnuts, bruifc them well in a \. 

hrjge mortar, put them in a pan, with a handful of bauixibruif* I 

edi put two quarts of good French brandy to them, cover theoi ^Z- 

clpfe, and let them lie three days ; the next day diftil them in ' . | 

a cold ftill \ Uom this quantity draw three quarts, which you • \ 

P^ydoiniday. V 1 

How to ufe this ordinary ftilL ; ' •/ \ 

VOU mulllay thcplate, then wood-aflics thick at the hot- | 

torn, then the iron pan, which you are to All with your walnuts ^ 

anti liquor, then put on the head of the ftill, make a pretty ^ 

briflc fire till the ftill begins to drop, then flacken it fo as juft to r 

^ bayc V 

^^ ■■ : r 

. ■ . ■ ■■■/. 1 

", i 

bave enough to keep the ftUl at worlCf mind all the time tolccep 
* a wet cloth all over the head of tbe^ftill all the time it is at 
Kbrk, and always obferve not to let the dill work longer tlvia 
the liquor is good, and take great care you don'i burn the fiiil • 
and thus you may difiil what you plcafe. If you draw the {lii| 
too fa,r it will burn, and give your liquor a bad tafic. ~ 

To make treacle-water^ ...,..;. .; 

i y . TAKE the juice of green walnuts four pounds, of rue, car- 

« duuSf marygold, and baum, of each three pounds, roots of 
butter.-bur half a pound, roots of burdock one pound, angelka 
atnd mafterwort, of each half a pound, leaves of fcordiumTix 
handfuls^ Venice treacle and michridate of each half a pounds 
old .Canary wine two pounds^ white wine vinegar fix poundS| 
juice of lemon fix pounds, and diftil this in an alembic. 

* • To make black cherry water. 

TAKE fix pounds of black cherries, and bruifethem ^maT^^ 
then put, to them the tops of rofemary, • fweet marjoranii 
fpearmmt,* angelica, baum, marygold flowers, of each a handful, 
d.ricd violets one ounce, anifeeds and fweet fennel feeds, (^ 
caicb half an ounce bruifed \ cut the herbs fmall, mix all to^e« 
t^er, and di.fttl them o/F in a cold (lil), 

' » > 


i^i .. ^ ,. 7^ ^^^ hjfterical water, 

?}: TAKE betony, roots of lovage, feeds of wild parfnips,. of 

:.l; each two ounces, roots offingle piony four ounces, of mifletoe 

of the oak jthrce ounces, myr/h a quarterpfaii ounce, caftor 
,1 half an ounce ; Veat all thefe together and add to them a quar^* 

.. ' ter of a pound of dried millepedes : pour op thefe three quarts 
'ij ofmugworr-water, and two quarts of brandy; let them ftand 

|t. in a clofe velTel eight days, then didil it in a cold lllll potted 

;:< .up. You may draw ofF nine pints of water, and. fwceten it id 

,/: . your tafte. Mix all togethert ^nd bot/tle it up* 

^' To difiil red-rofe buds. 

WET your rofes in fair water ; four gallons of rofes will 

take near two gallons of water, then flill them in a cold ftill; 

;• take the fame ftillcd water, and put it into as many frefli rofes 

as itwill wet, then flill them again. ^ . 

T M'ttt, baum, parflcy, and penny-royal water^ diftil the famd 

■li way. ' .•:...■; .-.. ...:-- ' . . 

V • - : • ^ — "'' '> • '• ' ''' ?i 


; RoOtlr 

Angdica, . ^ ' 

CardttUS, '• I • 



Bx:Oad thymct 





Co{tsfooc, , 



gxaffcg, .^ 


Llverwoity *: 

Jarmanderf -, 

ma4t PJatn, ani EqQ. 
\ \ jrt make pJague-wattt. 


Flowers, See<)f#. r.r ;. -• - ^ 

Wormwood, Hart's tongue^ •*. • * 

Suckcry* Horehound, • : ^ '- "•- v " 

Hyfop, Fennel,; • v//^:n.r,. 

Agrimony, * Melilpt, • • ' ; * • 

•Fennel, St. John wor^ ' ' ' 

.Cowflips, Comfrey, 

Poppys, Featherfew, - '--•/" 

Plaintain, * Red rofe-lcaves, . • -"'';-- 
SetfoyU Wood-forfel, • /^^ 

Vocvain, Pclli tory of the waH^ - 

Maidenhair, Heart's eafe, * 
Motherwort, Centaury,. 
Cowage, Sea-drink, a good handful of 

Golden-rod, ' eachoftheaforefaiddiin^, 
Gromwell, I • Gentian-root, 
pill. Dock*root, i' 

JJutterbur root, 

' Bay berries, 
• Juniper-berries, of each of 


One ounceof nutmegs, one ounce of cloves, and half an ounce 
ofmace ; pick the herbs and powers, and flired them a little; 
Cut the roots, brulfe the berrlcsi and pound the fpices fine ; ta^e 
si peck of green walnuts, and chop them fmalU mix all thefecoo 
g'eciier, and lay them to fleep in fack lees, or any white wine« 
lees, if not in good fpirits } but wine )ees are beft. Let them 
lie' a week or better ; be fure to ftir them pnce a day with a 
lUck, and keep them clofe covered, then dill tbem in an alem- * 
bicwith a flow fire, and take care your {1111 does not burn. The 
iirft, fecond, and third running is good, and fome of the fourth. 
Let them fland till cold, then ptit them together* 

• • ' To makf furfeit^viaurr- 

. you muft take fcurvy-grafs, brook lime, water-creiles, Ro-*. 
man wormwood, rue, mint, baum, fage, clivers, of each one • 
handful ; green merery two handfuls ; poppys, if frefli half a 
peck, if dry a quarter of a peck; cochineal, fix pennyworth,^ ^ 
^&piij Cx penny worths anifeeds, carraway-fecdt^, coriander* 

**•■*''••.' • feeds. 



iiS^ fbiArttfaolery; ■ 

feed9| ctr<Iam(Hn*feeds» of each an ounce; liquorice tvw ouncei; 
(craped, figs fpiic a* pound, raiilns of the fun ftoned a pounds 
juniper-berries an ounce bruifed, nuoneg an ounce beat, oiace 
an ounce bruifrd, fwvet fennel*fecds an ounce bruifcd, a fc\f 
flowers of rufcrmary, marygold and fage -flowers : put all thcfc 
into a large ftone j^r, and put to them three gallons of French^ 
brandy ; cover it clofe, and let it (land near the firefor^thrce 
weeks. Stir it three times a wc«k, and be fare to keep it clofie 
flopped, and then (train It ofF; bottle your liquor, and poured' 
the ingredients a gallon more of French brandy. Let it fta/iJ 
a week, (lirring it once a day, then diftiltt in acoldtiill, aaJ 
> this will make a (inc white furfeit water. 

You may make thii water at any time of the year, if you 
live at. London, becaufe the ingredients are always to be li;id 
cither green or dry i but it is the beft made in fummer. ' ^ 

. Uo make milk 'voaietr ;. 

TAKE two good handfuls of wormwood, as much carduqy 

as much rue, four handfuls of mint, as much baum, half si [| 

much angelica, cut thefe a li'.tle, put them into a cold Aill, aaj ■ 

put to them three quarts of milk. Let your fire be quick till t 

your ftill drops, and then flacken your hre. You may draw : 

OfiFtwo quarts. 1*hc firft quart will keep all the year. \ 

How to di(lil vinegar you have in the Chapter of Picktes. 

:;,. c HAP. xxr, 

;/. . How to M A R K E T# 

.AncI the fcafons of the year for Batchers Meat, 

• Poultry, Fifli, Herbs, Roots, &c, and Fruit* . 

' Pieces in a huUoch. 
THE head, tongue, palate i the entrails are the fwee^reads* 
k!dneys, (kirts, and tripe; there is the double, the roll, and 
the reed-tripe« . . . • . 

• ^befire-quarter. ' . 

" FIRST is thehaunch j which includes the clod, marrow-boner 
(bin, and the fticking-piecc» that is the neck end. The next is 
the leg of mutton -piece, which has part of the blade-bone ; theil 

^^ ' 2 the 



maJe Plain and E^J^9 317 .. 

^echucV, thebrircuit, the four ribs and middle rib| wbich h 
cillcd ihc chuck libf ' * 

i:> . * . Tbebind-yiarter.' - 

I FIRST Crlom tnd rump, the thin and thick-BanlCa ihc 
^ctiiy-picce, then the chuck-bone/buttocky iaad leg. . \ f 

! In ajbeep. 

J THE head and plgck 1 which includes the liveri ligbtS| 
bcarty fweetbreads, and melr« 

i. .': The fore quarter^ , 

'THE neck, brcaft, and Ihouldcr. ' * • 

. Jbe bindquarterf ^ .^ 
t, fTHE leg and loin. The two loins together it called a f«J« 
die of mutton, which \% a fine joint when It is the little fat - ^ 
mutton* . . : 

In a calf. • . . , 

.^ THE head and inwards are the pluck j which contains the 

heait, liver, lights, nut, and melt, and what they call thefkirts^ 

(ttd)i' I) eat finely broiled) the throat fwcetbread, and the wind« 

bipc Avccrbread, which is the fincft, | 

:^'li(? fore-quarter is the Ihoulder, neck, and breaft. i 

The hind-quarter is the leg, which contains the knuckle • \ 

and fillet, then the Join* . : 1 

hi a hotife^lamh j. ^ 

. TI IE head and pluck, that is the liver, lights, heart, nut, and | 

melt. Then there is the fry, which is the fweetbreads, lamb* 1 

ftoncji, andfkirts, with fome oftheliveft i .| 

Tilt: fore-quarter is the flioulder, neck^ and bread together. % 

The hind-quarter is the leg and loin. This is in high feaiba i 

atPhriflmas, but lafte all the year. . T 

Grafs lamb comes in in April or May, according to thefea* ] 

fqn of the yea;, andholds good till the middle of Auguft. « ) 

In a bog. 1; 

-THE head and inwards j and that is the haflet, which it 

-the liver and crow, kidney and (kii ts. It is mixed with a great ^ 

■ deal of fagc and fweet herbs, pepper, fait, and fpicr, fo rolled in fi^ 

the caul and roafted ; then there are the chitterlains and the ., | 

guts, which are cleaned for faufages. . y. 

The forc-quaner. is the fore-loin and fpringj if a large hog, r 

» ypu iiuy cuta fpare-rib ofF. , . j' 

•^^ The hind-quartcr only leg and loiiv ' : u 

&1I) • ■':'■.. Alaton jj. 

. •••■ : ■" - •■' -• 1' 


i. ' 

'"* '" . ""'^^ '"' A bacon hog.' ' , \ \ ;V/ "fr.:""^ 'v-i 

^ THIS is cut different, becalifc of making ham, bacon, ani 

pickled pork. Here you have fine fpare-ribsi chines, and grif- 

k!ns, and fat for hog*s lard. The liver and crow is much arf^ 

mired fried with bacon } the feet and cars are both equally 

. rood foufed. 

f Pork comes in feafoii at Bartholomew-tide, and holds good ^ 
till Lady-day. 

How torhufc Butchcr*s Meat; 
JV cbufe lamb* 
IN a fore-quarter of Iamb mind the neck-vein ; if it be an ' 
azure blue it is liew and good, but if greeni(h or yellowitb, if 
is near tainting, if not tainted already. In the hinder-quarter^ , 
fmell under the kidney, and try the knuckle ; ifyoumeet with^ 
afointfcent, and the knuckle be limber, ittsftale killed. For 
a lamb's head, mind the eyes ; if they be funk or wrinkled, it * 
is fiales if plump and lively^ it is new and fwcet. t I 

yeal " ^ 

IF the bloody vein in the fhoulder looks blue, or a bright redi 
it is new killed ; but if blackifh, greenifh, or yellowifh, it is 
flabby and ftale ; if wrapped in wet cloths, fmell whether it be 
tnufty or not. The loin firft taints under the kidney, and the 
flefii, if dale killed, will be foft and (limy. ' 1 \ 

The bread and neck taints firft at the upper-end, and you 
will perceive fome du(ky, ye!lQ\yrfh, or greenifti appearanccj 
the fweetbread on the breaft will be clamoiy»cthcrwifc it is frcfh 
and good. The leg is known to be new by the (liffnefs of the; 
joint; if limber and the fleOi feems clammy, and has green oc« 
yellowifli fpecks, it is ftale. The head is known as the lambV 
The flefti of a bull-calf is more red and firm than.that of a cow* ' 
calf, and the fat more hard and curdled. 

^ V the mutton be young, the flefti will pincb tender ; if old, 
it will wrinkle and remain fo ; if young, the fat will eafil'y pare 
from the lean i if old, it will ftick by ftrings and (kins ; ifram-^ 
mutton, the fat feels fpungy, theflcm cIo(e grained and tough/ 
fiocrifing again, when dented with your finger ^ if ewe-mutton, 
the (left) is paler than weather-mutton, a clofcr grain, and 
eafily parting. If there be a rot, the flelh will be palifli^ and the; 
fatafaintwhiti(h,incliningtoyellow,andtheficfli will be loofc 
at the bone. If* you fqueezc it hard, fome drops of water will; 


hade Plain and £a^ ^tj 

iiand up like fweat ; as to the newQcf^ and ftalenefs, the fame I' 

if (o be obfcrved as by lamb. * / . ; i: V J 

If it be- right ox becF» it will have an opengram; if young, . 
a tender and uily fmoothnefs.: if rough and. fpungy, it is old^ 
or inclining to be foi except riecktbri/cuit, and fuch parts asaic 
very fibrous, which in pung meat will be more rough than in 
other parts. A carnation pleafant colour. betokens good fpend* - 
ing meaty the fuet a curioq^ v/hitCt yellowifh is not To good. 

Cow-bccf is lefs bound .and ctofer grained than the ox» the . J t 
fat whiter, but the lean fomcwhat paler; if youn^, thedcnt • i 
you make' with your finger will rife again in a little time. ^ }* 

Bull* beef is of a clofe grain; deepdufky red, tough in pinch* ^ 

ii\gf ihe fat fscinny, hard, and has a rammifh rank fmeU i and 
fof .newnefs and (lalenefs, this flefb bought freKh has but fev 
figm, the more material is lis clamminefs, and the refl your • 
faull wiHinform you. If it be'bruifcd, thefe places will look . 
more duflcy' or blackilh than* the rcfl. , .; * . l 

. If it he young, the lean will break in pinching between f 

your fingers^ and if you nip the ficin with your nails, it will make * . |, 

a dent ; alfo if the fat be foft and pulpy, in a man/ier like lard"; - \ 

.if the lean b^ tough, arid the fat flabby and pungy, feeling ^ I. 

rough; it IS old '; cfjjccially if the rind be ftubbbtn, and you v * j' 

c&pnot nip it with your nails. * f ' j 

* If of a boar, though youn|;r, or of a b?>f gelded at full growth,. ... 
tBeflefli will hi hard, toutjh, leddiili, and rammifh of frneU j . 
tHe fat fktnny and hard ; the ficin very thick and tough, and 
pinched up will immediately fall again. . . 

As for old and new killed, try the legs, hands, and fpringy, : 
by putting your finger under the bone that comes out} for if it . [ 

be tainted, you will there find it by fmelling your finger 5 be- t 

fides the flcin will be fwcaty and clammy when flale', but cool * : ' ^ 
aiid fmooth when new. , ... "^ 

If you find little kernels in the fat of the pork, . like hail- 
ihotjf many, itis meafly, and dangerous to be eaten. \ ' 

. Hciv to cb'^ife J?rawn^ venifui^ JVeJlphaiiabams^ 6f r» ; 
BRAWN is known to be old or young by the extraordinary 
•or moderate thicknefs of the rind ; the thick is old, the mode* 
rite is young. If the rind and fat be very tender,, ic is not boar- 
brawn, but barrow or fOvr.' 


I TRY the haunches or (houlders under the bones that cone 

i out, with your finger or knife, and as the fcent is fweet or ran]:, 

it Is new or ftale ; and the like of the fides in the moft fleihy 

.parts : if tainted they will look greenifli in fome placet, or moU 

then ordinary black. Look on the hoofs, and if the clefts are 

irery wide and tough, it is old i if clofe and fmooth ^ it ii 

-•young. . '■'••■.■ 

Tie ff a/on for venifon. 

';} '• ^ TH£ buck venifon begins in May, and is in high feafon till 

AINHallowVday ; the doe is in feafon from Michaelmas . to 

., the end of December, or fometicnes to the end of January. 

;| - ffeftpbalia bams and Englijb bacon. 

i; Put a knife under the bone that fticks out of the ham, and 

'; ' If it comes out in a manner clean, and has a curious flavour, it n 

h : ' fweet and good ; if much fmcared and dulled^ it is tainted or rufty. 
£ngli(h gammons are tried the fame way j and forotherparu 
. try the fat ; if it be white, oily in feeling, does not break or 
.;: crumble, good ; but if the contrary, and the lean has fome Hip* 

tie fireaks of yellow, it is rufty, or will foon be fo. 
• . To cbufe butter^ cbeefe, and eggs ^ 

WHEN you buy butter, truft not to that which will begiJ- 
v ven you to tafte, but try in the middle, and if your fmell and 

;-: tafie be good, you cannot be deceived. 

el Cheefe is to bechofen by its moid and fmooth coat ; if oM 

•V' cheefe be rough coated, rugged, or dry at top, beware of littlp 

:! worms or mites. If it be over-ftill of holes, moift or fpuDgy,.|^t 

is fubjed^ to maggots. If any foft or perifhed place appear on 
the out fide, try how deep it goes, for the greater part may be 
': hid within. 

i] ^ £gg'9 ^^^^ ^he great end to your tongue) if it feels warm^ 

if be fure it is new; if cold, it is bad, nnij fo in proportion to the 

':\ heat and cold, fo js the goodnefs of the egg. Another way to 

.\: know a good egg is to put the egg into a pan of cold water, the 

/ frefher the egg the fooner it will fall to the bottom; if rotten'^ 

It will fwim at the top. This is alfo a fure way not to be de- 

'^ ceived. As to the keeping of them, pitch them all with thd 

fmall end downwards in fine wood-a(hes, . turning them once 

a week end*wajrs, and they will keep fome moftths« 

Poultry in feafon. ' / 

. . ' JANUARY. Hen turkeys, capons, pullets with eggs, fowls,' 
j chickens, bares, all forts of wild fowI» tame rabbits and tame 

^. . pigeons, FE^ 


Atainegoofey wiU goofe^ dni htan gbofe. 
IF the bill be yellowilh, and fhe has but few hatrS| fhe t) 
pu'ng; but if full of hairs, and the bill and ifoot red^ (he 19 
ijd ; if new, limbcr-fgotcd : if ftale, dry footed. And fo of a 

n^ld goofcy and bran goofe. 

hade Plain and Eajjf. S^i \ 

February, Turkeys and pullets with eggs, capons, fowls, 
' JTmall chickenf, hares, all forts of wild fowl (which in thii 
•Inbnth begin to decline) tame and wild pigeons, tame rabbits^ 
-^^reen geefe, ydung ducklings, and turkey poults. 
• ; ^arch. This month the fame as the preceding mbntb i and 
in this month wild fowl goes quite out. 

• i^pril. Pullets, fpring fowls, chickens; plgconi, young will! 
rabbits, leverets, young geefe, ducklings, and turkey poults^ 

May. The fame. 
'- June. The farhe. • , . ■ % 

' July. The fame ; with young partridges, pheafants,* and- 
wild ducks, Called flappers or rhoulters* ; 
Auguft. The fame. * 

1 :.;Scptembcr, Oftobcr, November, and iJeccmbb*. In fhcfe 
^months all forts of fowl, both vvild and tame» are in feafon;-arid ^ ; 
.iii the three laft, is the full feafon for all manner of wild fowl. 

^:, / HowtocbufcpouUry^ 

'^ginoiv whether a capon it Jt true ohe% young orolJ^ neworJldk» 
IF h^ be young his fpurs are (horr, and his legs fmooth ; if 
a true capon, a fat vein on the fide of his breaft, the comb pale« 
-iipd a thick belly and rump : if new, he will have a clofe harl 
!«ciit } if ftalc, a loofe open vent. 

\ ^ A cock or hen turkey ^ turhey pctilts. ' 

'XW ^^^ ^^^^ be young, bis legs will be black and fitiooth, and 
bis fpurs ihorti ifftale, his eyes will be funk in his head, and, 
l/Hcfeetdryj if new, the eyes lively ai.d feet limber. Obferve 
^t^e like by the hen, and moreover if fhe be with egg, (he will 
liaie a foft open vent j if not, a hard clofe vent. Turkey poults ' /" * 
SiTja known the fame way, and their age cannot deceive you* 

' . A cocky ben, t^c. \. 

^ IF young, his fpurs are fliort and dubbed, but take particular ' ^ 
notice they are not pared nor fcraped : if old^ he will have aii 

bpen vent ; but if new, a clofe hard vent : and fo of a hen, for ^ 

pewnefs or ftalenefs i If old, her legs and comb are rough] if ' r 

joung, fmooth. ?■ 

Y Jriid 

$ii ' 9%e Art 0/ Cobkerj^ 

;/; mid hnd tame ducks. ^\ V' 

THE ducle^ when fat, is hard and thick on'jthc belly^ but If 
' not» thin and lean ; if new, limber*fpoCed ; if ftale, dry footed. 
I A true wild duck has a reddifh foot, fmatler than the tame one, 

^ CoodweUs, marIeJtnot5^ruffs^gullJlottereh<^ andwheat-earu. 
• IF thefe be old, their legs will be rough ; if young, fmooth^ 
if fat, a.fat rump j if new, limber-footed j if ftalcj dry*fboted; . 

Pbeafant cock and ben. 

' . ' THE cock when young, has dubbed fpurs : when 6ld,fliarp.^ 

fmatl fpurs ; if new, a fail vent % and if ftale, an open flabby ; 

one. The hen, if young, has fmooth legs, and her fle(h of a cu- . 

rious grain; if with egg, (he will have a foft open vent, aiid if 

- J 



not, a cloTe'one. •For newiiefs or ftalenefs, as the cock. 

. Heath and pbeafant poults. 

IF new, they will be ftiff and white in the vent, and the feet '^ 

limber; if fat, they will have a hard vent; if ftale, dry-footed | 

and limber; and if touched, they will peel. ' P 

• Heatb cock and ben. - J 

IF young, thev have fmooth legs and bills; and if old,* 

rough. For the reft, they are known as the foregoing. , * * [ 

^Partridge^ cock and ben. , , 

THE bill white, and the legs bluiOi, ftiew age ; for if young, ' 
the bill is black and legs yellowifli; if new, a faft vent; if 
ftale, a green and open one. If their crops be full, and tb,ey 
have fed on green wheat, they ohay taint there ; and for thU- 
fmell in their mouth. \ ./■'.,'. 

JVoodcock andfnlpe. 
THE woodcock, if fat, is thick and hard ; if new, limber* 
footed; when .ftale, dry-footed; or if their nofes are fnotty^^ 
and their throats muddy and moori(h, they are naught.^ A fnipei* 
if fat, has a fat vent In the fide under the wing, and in the Ven!(; 
feels thick ; for the reft, like the woodcock. '^- 

Doves and pigeons. 

TO know the turtle dove, look for a bluifh ring round his ! 

neck, and the .red moftly white : the ftock-dove is bigger; [ 

and the ring-dove Is lefs than the ftock-dove. The dove-hou(e> ' 

pigeons, when old, are red legged ; if new and fat^ they will , \\ 

feel fAill and fat in the vent, and a^e limber-footed ; out if ftale,.^ ! 

a fl<ibby and green vent. ^ > f 

And fo green or grey plover,* fieldfare, blackbird, thrufji» ; 
IarkJ,&c. . 6 . 01 


made Piaiii ani Eajj, 'jii 


f - 

t ' 

Of bare^ levereUcr rabbit. • ^ 

HARE will be whitini and mfF, if new and clcart killed; if . \\ 

ftale, the (teih blackifb in moft parts and the body limber ; if the . \j 

blefr in her lips fpread very much, and her claws wide and rag* | ; 

g.ed, (he is old, and the contrary young ; if the hare be youngt . \\ 

the ears will tear like a piece of brown paper i if old, dry and, li 

toujgb. To know a true leveret, feel on the (bieleg near the - . ■ f' . 

fctoj, and if there be a fmall bone or knob it is right, if not, itV • . \ 

is ahare : for the reft obferve as in a hare. A rabbit, if i^afe, ' -i- 

will be limber and flimy ; if new, white and fliff; if old, her .^ 

ciiws arc very long and rough, the wool mottled with grey ' ^ 

hairs; if young, the claws and wool fmooth. j 

: \ F I S 71 in feqfon. V I 

Candlemas quarter. 

LOBSTERS, crabs, era w-fifh, river craw- fi(h, guard -fiflij . f 

tnacjcrel, breani,'barbel, roach, (had or alloc, lamprey or lain* 
per^eeis, dace, bleak, prawns, and horfe-msckreh 

The eels that are taken in running water, are better thaa. 
pond eels ; of ihefc the filver ones arc moft efteemed. f; 

Midjhmmer quarter. J 

*f URBUTS and trouts, foals, grigs, and fliafBinsand glout, : 
tciics, falmon, dolphin, flying-fifn, fhccf -head, tollis, both land . 
and fca, fturgeon, fcale, chubb, lobfters, and crabs. 

.Sturgeon is a fifli commonly found in the northern feas; but ' % 
now and then we find them in our great rivers, the Thames, the , 
Sf vern, and the Tyne. This filh is of a very large fizc, and will 
fornetimes meafure eighteen feet in length. They arc much • 
c^c^rned when frelh, cut in pieces, and roafted or baked, orpick- 
Icd for cold treats. The cavicr is cftcemcd a dainty, which is the. 
fpuwn of this fi(h« The latter end of this quarter comes fmelts« 

Mcbaelwas quarter. 

COD and haddock, coal-fifii white and pouting hake, Iyng» . 
tijfke and mullet, red and grey, weaver, gurnet, rocket, her- 
rings, fprats, foals, and flounders, plaife,dubs and fmearedabs« 
eel^, Chars, (Vaie, ihornback and homlyn, kinfoo, oyftcrs and ;f 

fcollops, falmon,fea-perch r.ndcarp, pikc,tcn;h, and fea-tench« 
;,^ca'te-maides are black, and thoinback m/iJc:i white. Gray 
bifs comes with the mullet. 

Ya I.I 


1 ' 


fl .324 ' The ^t of Cookery^ 

In this quarter are finefmelcs, and hold till after Chriftmast 
j^l : There are two forts of muIletS) the fea-mullet and riven 

inuller» both equally good. >; 

' Cbrijtmas quarter. ^"^ 

. DOREY, brilc, gudgeons, gol!in,fmelfs, crouch, perch^ 

anchovy and loach, fcollop and wilks, periwinkles, cocklet»^ 

TOttlTels, gearc, bearbet and holleber. 

How to cbtifi Ji{h. 
• 7i cbufe falmn^ p!h^ trout ^ carp^ ttfich^ graititig^ larbtt^ chulr^ 
. ruffyuUviihUing^fmeU.flHxd^lic* • .; 

jj * ALL thefe are known to be new or (lale by the colour ojf 

ji ^ their gills, their eafmefs or bardnefs to open, the hanging or 

keeping up their fins, the ftanding out or finking of their cycs^ 
&c. and by fmelling their gills. 

HEischofenbyhis thicknefs and plumpnefs; and if his belt/ 
be of a cream colour, he muft fpcnd well -, but if thin, and his 
belly of a bluifli white, he will eat very loofe. 

Cod and codling. 
. CHUSEhimby his thicknefs towards hlshead,andtbewhitt* 
nefs of his: fleib when Ic is cut : and fo of a codling. 

FOR dried lyng, chufe that which is thickeft in the p6l!| 
and the Sefli of the brighteft yellow. ' 

■ ".' Scate and thornback. 

. • THESE are chofcn by their thicknefs, and the fhe-fcate ij 
the fweettft, efpccially if large. 

. * * . Soah. * 

' THESE are chofen by their thicknefs and fllfTncfs; wtea 
their bellies are of a cream corour, they fpcnd the (iimer. n 

' . Slurgeoft. 

IF it cuts without crumbling, and the veins and gridles give 
a true blue where they appe.T, and the fleSh a perfed white, 
then conclude it to be good, 

. • • Frefo and mackrel. 

^ IF their gill's are of a lively (hining rcdnefs, their eyes ftjiii 
full, and the fifii is ftifF, then tncy are new, but if duflcy dnJ 
laded, or finking and wrinkled, and tails limber, ihcy arc Aaltf. 

XHUSE them by their wci^^ht; the heavieftarebcft, ifno%a- 

, made Plain and Eafi^ ^15^ 

tcr be In them : if ncw^ the tail will pull fmarf/ like a fpring ; 
if full, the middle of the tail will be full of hard, or reddifli- 
ikinoed meat. Cock lobfier is known by the narrow back part 
of the tail, and the two uppermoft fins vviihin his tail are flifF 
and hard; but the hen is foft, and the back of her tail broader.. 
. . Prawns^ flmmpSy and crahjifi. . 
^ THE two firft, if ftalc, will be limber, and caft a kind of -' 
llimy fmcll, their colour fading, and they flimy : the latterwill 
be limber in their claws and joints, their rcdcolourturn black* . 
. i(h and dufky, and will have and ill fmcll under their throats; • 
Ctherwife all of them are good. 

, Plaife and fiounders. 

IF they are ftiff, and their eyes te not funk or look dull, they . 
ore new ; the contrary when ftale. The bcft fort of plaifc look ^ 
,bluiflion the belly. 

Pickled falmou. 
IF the flcfli feels qily, and the fcalcs are ftiff and ihiningt 
and it comes in flakes, and parts without crumbling, then it is 
. new and good, and not otherwife. 

Pickled and red herrings. 
FOR the firft, open the back to the bone, and if the flefli be 
white, fleaky and oily, and the bone white, or a bright red, they * 
are good. If red herrings carry a good glofs, part well from 
the bone, and fmcll well, then conclude them to begoo<t . If 

(;. Fruits andGAROEN-SruFF throughout the year, it ■ 

January fruits yet tafiing, an f- [.. 

SOME grapes, the K^ntifti, ruflet, golden, French, kirtoii ". f . 

« and Dutch pippins, John apples, winter quecnings, the mari^ • . . \J 

f^old and Harvey apples, pom-waier, golden-dorfet, rehnetingt V" 
oyc*s pcarmain, and the winter pcarniain ; winter burgomot, 

. winter-boncrerien, winter maflc, winter Norwich, and greatfur- | 

rein pears. All garden things much the fame as in December* • |; 

February fruits yet lafting. / ^ |: 

THE fame as in January, except the golden-ptppin and pom* |r 

' .wafer ; alfo the pomery, and the winter-peppering and dago*' % ^ 

L bent pear. . i : 

March fruits yet lading. • p 

THE golden duckct-daufct, pippins, rennetiings, Jove's pear- ' . 

^maiQ and John apples. The latter boncretien, and double* 


Y3 ^ril 


5- '■ 

-»' r 

1^26 ' . .' , tbf Art if Cwtkvtyl • 

. :\ 'April fruits yet lajling. 

YOU'have now in the kitchen-garden and orchard, autuntjt'' 
carrots, winter fpinach, Tprouts of cabbage and cauliflowers^' 
turnip*tops, afparagus, young radtlhes, Dutch brown lettuce^ 
and creflcs, burnet, .young onionSf fcallionS) leeks, and eariy^ 
kidney beans. On ho; beds, purflain, cucumbers, and muih* 
.rooms, SoDe cherries, green apricots, and goofeberrics for tarts. 

Pippins, deuxans, Weftbury apple, rufleting, g;iUiflpwer» the^ 
latter boncrecien, oak pear,.&c* 

Mcy. ^*h preiuSl of the kitchen and fruit garden^ '" 

ASPARAGUS, cauliflowers, imperial Silefla, royal and cab* 
bage lettuces, biirnetfe purflain, cucumbers, nafturtian flowers,^ 
peafe and beans fown in October, artichokes, fcarlet ftrawber^; 
fies, and kidney beans. Upon the hot beds. May cherries, May] 
4ukes. On walls, green apricots, and goofeberries. 

Pippins, dcvans, or John apple, Weftbury apples, ruflettingi; 
gllliflower apples, the codling» &c. 

The great karvile, winter- boncretien, black Worcefter pear,; * 
furrein, and double bloflbm-pear. Now is the proper time tp 
^iflil herbs, which are in their greateft perfe£lion» . 

June. The prcdufi of the kitchen and fruit garden. 

ASPARAGUS, garden beans and peafe, kidney beans, cau« 
liflowers/ artichokes, Batterfea ancj Dutch cabbage, melons on 
the flrft ridges, young onions, carrots, and parfnips fown in 
February, purflain, burrage, bprnet, the flowers of nafturtian, 
the Dutch brown, the imperial, the royal, the Silefia and cafs 
lettuces, fome blanched endive and cuctrmbers, and all forts of 

Green goofeberries, {Irawberries, fome rafpberrics, currants 
iMrhite and black, duke cherries, red harts, the Flcmifh and 
carnation cherries, codlings, jannatings, and the mafculine apri- 
cot. And in the forcing frames all the forward kind of grapes. 

July. TheproduSi of the kitchen and fruit garden. 

RONCIVAL and winged peafe, garden and kidney beans, 
cauliflowcrf, cabbages^ artichokes, and their fmall fuclcers, all 
forts of kitchen and aromatic herbs* Sallads, as cabbage-let- 
fuce^ pur^ain^ burnet, young onions^ cucumbers, blanched en-^ 

■•■.*;'* * V * • ' ' ; '. • djye^: 


made Plain and E^^. 3^7 U 

dlvCy ^rroti, turnips, beett » nafturtian^flowers, mu(k melons, ' ' f - 
wood -ftrawberries, currants, goofebcrries, rafpberries, red and ^ • 

^hite jannatings, the Margaret apple, the.primat^rufTet, fum^ t 

mer-green chiue) and pearl pears, the carnation-morella, great . ^ ' 
bearer, Morocco, orrgat, and begarreaux •cherries. The nutmeg, ; i ; 

Ifabella, Perfian, Newnigton, violet, mufcal, and rambouillet \ 
peSiphes. NeAarines, the primodial, myrobalan, red, blue, am- . \ 

ber, dama(k-pear, apricot, and cinnamon-phiinbs; alfo th^ r 

king's and lady Elizabeth's plumbs, &:c. fome figs and grapes. t ^ 
Walnuts in high feafon to pickle, and rock-fampier. Thcfruit ^ \- 
ytx lading of the laftyear is, the deuxans and winter-ruITetiug. ^ * | 

.jiugufi. ^e produSl of the kitchen and fruit garden. r 

^CABBAGESahd theirfprouts, cauliflowers, artichokes,cab* 

.^ilge-lettuce, beets, carrotf, potatoes, turnip. Tome beanst . :• I -; 
pe;ife, kidney-beans, and all forts of kitchen-herbs, raddi(hes, . * f : 
hWfe-raddifh, cucumbers, crefles, fume tarragon, onions, gar* . . I : 
lic;k, rocumboles, melons, and cucumbers for pickling. 

' -^^Goofeberries, rafpberries,, currants, grapes, figs, mulberrier if ^ 
and filberts, apples, the Windfor fovertign, oran«j;e burgampt V > 

flfper^ red Catharine, king Catharine, penny •pruffian,fummer ': 

poppcning, fugar and louding pears. Crown Bourdeaux, lavur, | v 

difput, favoy and wallacotta peaches; the muroy, tawny, red ^ '(■'. 
Roman) little green clutter, and yellow nectarines.. 1 

Imperial blue dates, yellow late pear, black pear, white nut* j : 

meg late pear, great Antony or Turkey and Jane plumbs* • \:: 

;.CIufler,mufcadin, and cornelian grapes* 1: 

Siftetnier. ^be froduSl of the kitchen and fruit gar dem f ' 

.^ GARDENandfomekidney-beanSyronctvalpeafe,artichokes, ! \ 

rttadiOies, cauliflowers, cabbage-lettuce, crefTcs, chervile, oni- ^:; 

ons, tarragon, burner, fellery, (Endive, mufhrooms, carrots, V 
turnips, (kirrets, beets, fcorzonera, horfe-raddifh, garlick,{ha- * f ; 
lots, rocumbole, cabbage and their fprouts, with fuvoys, which: * I: 
art better when more fweetcned with ihefroft. t 

Peaches, grapes, figs, pears, plumbs, walnuts, filberts^ al*' j' 

monds, quinces, melons, and cucumbers* . J*' 

OSlober. The product of the kitchen and ftuit garden. . > 

SOME cauliflowers, artichokes, peafe, beans, cucumbers,; : 
and melons; alfo July fown kidney-beans, lurnipi^, cat rot$, 
parfnips, potatoes, Ikirrets, fcorzonera, beets, onions, gariick,. 
flulois, rocumbole, chardones, crefles, chervile, muftard, 

y4 raddlfn^ . 

>i ■ • ■ . 
■.4- - 


ja8 ^ : ^htArioftiQ^^ 

nddifli, rap.e,Tpinach» lettuce fmall and cabbagW, Siirrice, tar- 
fagon, Wanchcd fcllcry and endive, laie peaches and plumbs^ ; 
grapes and figs. Mulberries, filberts, and walnuts. The buU '^ 
Jace, pines, and arbuiers; and great variety of apples and pears. . 

Nwemher. ^be froduSI of the htcbcn and frtut gardens ' 

'■" CAULIFLOWERS in the green lioufc, and fomc artichokes, 
carrots, parrnips, turnips, beets, fkirrets, fcprzonera, horfe* 
i'addilh^ potatoes, onions, garlick, ihalots, rocumbole, fcllcry, - 
parfley, forrel, thyme, favoury, fweet marjoram dry, and clary i 
pabbages and their fprouts, fivoy cabbage, fpinach, htc cu^ 
cumbers. Hot herbs on the hot-bed, burner, cabbage, lettuce, . 
endive blanched; fcvcral forts ofapples and pears. 
' Some bullaces, medlars, arbutas, walnuts^ hazel nuts, zn^ 
cbefnuts. ; . • . 

December. Tbe froduSl oftbe kitcben and fruit garden^ ; 
' MANY forts of cabbages and favoys, fpinach, and fome cau« ; 
liflowersTn the confervatory, and artichokes in fand. Roots wc \ 
have as in the laft month. Small herbs on the hot-beds for fiU ' 
Jads/alfo mint, tarragon, and cabbage 'lettuce prefcrved un« 
der glafles; chervil, fellery, and endive blanched. Sage, thyme, 
favoury, beet-leaves, tops of young beets, parfley, forrcl, fpinach', 
Jeeks, and fweec oiarjoram, niarigold-flowers, and mint dried,' ' 
. Afparagus on the hot-bed, and cucumbers on the plants fown • 
|n J-uly and Auguft, and plenty of pears and apples. 'o 


;• " A certain cure f^r tbe hitecf a mad dog: 

|, LET the patient be blooded at the arm nine or ten ounces* ^ 

J Take of the herb, called in Latin, lichen cinereus tcrrcftiis •. 

I . ^n Engliih, afli coloured groupJ livcr*wort, cleaned, JrieJ, and 

i. ' • powdered, half an ounce. Of bla^k pepper powdered, twq. 

! drams. Mix thefe w<:ll together, and divide tiie powder into 

* ' . . four doff 9, one of which muft be takrn every morning faftinsr, 

! for four mornings fucccffivcly, in half a pint of cow's milk 

I >varm. After thcfe fourdofes arc taken, the patient^ muft go 

!| into the cold bath, or a cold ipring or river every morning 

i fading fqr a month. He mud be dipt all over, but not to flay' 

I . ' \^ (with his head above water) longer than half a minute, if the ' 

! . 

\ . 


. ■ ■ ].■■■-■ ■■ • ■ •. •. •■•.-: • i 

• :-^ :.■• • ■ ■■ ■ . . •;■ • ■' •'::•. ■ • ■ V 

^ meie Plain md Ea^l . 329 ( 

Water be very cold. After this he mud go in three times a week . 
foV a foitnight longer. •. : 

' 1^1. B. The Jidhen is a very common herb^and grows generally 

in Yandy and barren foils all. over England* Therighttimetbga* 

thctr, it is in the months.of Oflober and November. Dr. Mead. 

An^thir for the hiU of a mad dog. 

FOR the bite of a mad dog, for either man or beaft^ talce fis | 

ounces of ru^ clean picked and bruifcd; four ounces of garlick: \ 

pee^lcd and biuifed, four ounces of Venice treacle, and ibur L 

pi^i^ces of filed pt.wtcr, or fcraped tin. Boil thefein two quarts • .\ 

of the bell ale, in a pan covered clofe over a, for the I 

fpace of an hour, theu drain the ingredients from the liquor; | 

Givceight or nine fpoohtuls of it warm to a man, or a woman^ 

thirce mornings fading. Eight or nine fpoonfuls is fuiHcjentfor 

the flrongcll; a Icflcr quantity to thofe younger, or of a weaker 

copftitution, as you nnay judge of their Arcngch. Tenortwelvc 

fpopnfuls for a horfe or a bullock; three, four, or five to a h; 

fhccp. hog, or dog. This muft be given within nine days after 

thc; bite ; it Itrldom fails in man or beaft. If you bind tome of 

the ingredients on ihe wound, it will be fo much the better. 

Receipt agaiujl ibe flague. 
. ^TAKEof rue, fage, mint, roicmary, wormwood, andla« 
vender, a handful of each ; infufe them together in a gallop' 
' of white wine vinegar, put the whole into a flone-pot clofefy 
covered up, upon u'armwood-afhes, for four days: after which 
draw ofF (or ftrain through fine flannel) the liquid, and put it 
i'nio bottles well corked ; and into every quart bottle put a quar« 
ter of an ounce of camphire. With this preparation wafliyour . 
niouthi and rub your loins and your temples every day; fnufFa 
|i(t]c up your noArils when you go into the air, and carry about 
ypu a bit of fpunge dipped in the fame» in order to fmell to upon 
all occafions, efpecially whfn you are near any place or perfon 
that is infedled. They wriie, that four malefadors (who hid 
robbed the infc£led houfes, and murdered the people during the 
- cburfe of the pla<^ue) owned, when they came to the gallows^ 
thiat they had prefer vcd themfelves from the contagion by uHng 
the above medicine only; and that they w*ent the whole time 
froin houfe to houfe without any fear of the diftemper* 
. * Hcro) to keep clear from bugs. 

-FIRST take out of your room all filvcr and gold lace, then 
f^t the chairs about the room, fliut up your windows and 
^oors, tack a blanket over each window, and before the chim- 
|uyi and ovcf the doors of the room, fet open all clofets and' ' '. 





33* . A D D I T I O N S. 

. The callepy mull be flafhed in fcvcral places, and moderate* 
if icaroned', with piecesof butter, mixt with chopped thyme^ \ 
parfley and young onions, with Talr, white pepper and mace 
beaten^ arid a little Cayan pepper ; put a piece on each flafh,' 
and then foipe over, and a dull of flour *, then bake it in a' tin ^ 
or iron dripping, pan, in a bride oven. - 

: The back fheli (which is called the callepafh) muft be Tea* 
foned as the callepy, and baked in a dripping-pan, fee upright 
with four bripkbat^, or any thing elfc. An hour and a half will 
^ bake it, .which mu(l be done before the ftcw is put in. ^ 

. The fins, when boiled very tender, to be taken out of the* 
i fobp, and put into a ftew-pan, with fo^ne good veal gravy, not 

f high colourcd/a little Madeira win?» fcafoncd and thickened as*' 

, the callepafh, and ferved in a diOi by itfelf. 

I . The lights, heart and liver, may be done the fame way, only 

,} • i \ % little higher feafoned ;' or the lights and hesirt may be ftcwcd' 
with the callepafb, and taken out before you put it in the fliell,' 
J. with a little of the fauce, adding a iiule more fcafuning, and 

ii . difhitby itfclf. -; 

i . The veal part may be made friandos, or Scotch collops of,^ 

'^ The liver (hould nfvcr be dewed with che cnllepaOi, buc aFv 

[ waysdrefled by itl'clf, after any manner you Vike ; except youl 

-' feparate the lights and heart firom thecallepafli, and then always* 

ferve them together in one difli. Take care to Ilraiu the foop, 
and ferve it in a turreen, or clean china bowK 

\ . . • Dijhef. ' ■ " 

1 ./ A Gallery, 

^ ^ , Lights, &c. — Soop-Fins. 


j. : , . N« B» In the Weft Indies they generally foufe the fins, and 

• cat them cold; omit th^ liv?r, and only fend to table the cal* 

^i Jcpy, callepafh, and foop. This is for a turilcaboutfixty pounds 

r; weight. 

I 7 make tct' cream. 

TAKE two pewier-bafons, one larger than the other j the 

inward one muft have a.clofc cover» into which you are to put 
I your cream, and mix it with rafpbcrries, or whatever you like 

i beft, to give it a flavour and a colour. Sweeten it to your pa- 

V late; then cover it clufc, and fet it into the larger bafon. Fill it 

f ' with ice, and a handful of f^lt : let it fland in this ice three 

} \ * quarters of an hour, then uncover it, and ftir the cream well 

together ; cover it clofe again, and let it ftand half an hour 
\ . Iwiger, after th-t turn it into your plate. Thefe things are made 

! ;ic the pcwtcrers, 4tHr^ 

A D D I Tl O NS. 33t I 

J turkey^ &c. injttty. r 

BOIL a turkey or a fowl as white as you can, letic ftand till f;! 

cpldj and have ready a jelly made thus: take a fowl, fkin itt • • V\ 

take off all the fat, don't cut it to pieces, nor break thebonesj { I 

take four'pounds of a leg of veal, without any fat or (kin, puc • ^[ 

it into a well-iinned fauce pan, put to it fu!l three quarts of wa« . • | / 

tcri fet it on a very clear fire tiU it begins to fimmers befure i 

to fkim it well, but take great care it don't boiU When it is . k. 

well fkinomrd, fet it fo as it will but juft Teem to fimmer, put |: ■' 

to it two large blades of mace, half a nutmeg, and twenty % • l;^ 

corns of white pepper, a Utile bit of lemon-peel as big as a fix« \ . \^, 

pence. This will take fix or feven hours doing* VVhen yoa (,'. 

think it is a ftifF jelly, which you will know by taking; a little i^ 

out to cool, be lure to (kirn off all the fat, if any, aqd be fure • < 

not to ftir the meat in the fauce-pan. A quarter of at) hour be* ^ 

fore it is done, throw ia a large tea fpoonful of fait, fquceze in • ^ 

the juice of ha*f a fine Seville orange or lemon; when you think |' 

it is enough, Hrain it o(F through a clean fieve, but don't pour 

it.oflF quice to the bottom, for fear of fcttlings. Lay the turkey - \{ 

(pr fowl in the difh you intend to fend it to the'table in, then '^ 

gpur this liquor over It, let it ftand till quite cold, and fend it " » 

tp table. A few naftf i tian flowers ftuck here and there looks \ 

pretty, if you can get f hem j but lemon, and all ihofe things are 'A 

entirely. fancy. This is, a very pretty Jilh for a cold collation, ji 

or a fupper. • ' . . • 'I 

All forts of birds or fowls may be done this way. * t 

Tomakecitron. . ; 

r .QUARTER your meloa and take out all ths infide^ then 
put into the fyrup as much as will cover the coat ; let it boil in 
^ ihe fyrup till the coat is as tender as the inward parr, then put - \-X 

them in the pet with a^ much fyrup as will cover them. Let 
them ft'and for two or three days, that the fyrup may penetrate 
thro* them, and boil your fyrup to a candy height,.wicb as much 
mountain wine as v/ill wet your fyrup, clarify it, and then boil 
it to a candy height ; then dip in the quarters, and lay them on a ^ 
fieve to dry, and fet them before a flov/ fire, or put them in a 
llowoven till dry. Obferve that your melon is but half ripCj . 

and when they aie dry put them in deal boxes in paper. 

* ■ . " ■ • 

To candy cherries cr greengages^ , 
DIP the ftalks and leaves in white-wine vinegar boiling, then 
fcald them in fyrup; take them out and boil them to a candy 
i hei-ht; . 

334 A D D r T lO N S. 

height; dip in the cherries, and hang them to dry. with thrcheis- 
^ies downwards. Dry them before the fire, or in the fun.^ 
•Then take the plumbs, after boiling them in a thin fyrup, pee) 
off the (kin and candy them, and fo hang them up to dry. 

SV take ironmolds cut of linen. 

; ; TAKEforrel, bruife It well in a mortar, fquceze it through 
• c!oth» bottle it and keep it for ufe. Take alictleof the above 
juice, in a filver or tin fauce-pan, boil it over a lamp, as it borls 
. dip in the ironmold, don't rub it, but only fquceze it. As foo.n' 

as the ironmold is out, throw it into cold water. *^ 

• \ • ^ i 

To make India pickle. i 

. TO a gallon of vinegar one pound of garlick, and thrce^ 
quarters of a pound of long pepper, a pint of muftard feed, one 
poundof ginger, and two ounces of turmerick; the garlick mu((' 
be laid in fait three days, then wip'd clean and dry*d in the funy. 
•the long pepper broke, and the muftard feed bruifcd : mix all' 
together in the vinegari then take two large hard cabbages^ 
and two cauliflowers, cut them in quarters, and fait them well ^ 
let them lie three days, and dry them well in the fun. 

N. B. The ginger muft lie twenty four hours to fait and wa- 
ter^.then cut fmall and laid in fait three days. 

^0 make Englijh catchup. 

TAKE the largeft flaps of muflirooms, wipe them dry, but.' 
don't peel them, break them to pieces, and fait them very well j,. 
let them fland fo in an earthen pan for nine days, ftirrtng them ) 
\ once or twice a day, then put them into a jug clofc ftopp'd fct^j 
into water over a fire for three hours ; then Itrain it through a 
^ievc, and to every quart of the juice put a pint of ftrong Hale ' 
mummy beer, not bitter, a quarter of a pound of anchovies, a 
quarter of an ounce of mace, the faipe of cloves, half an ounce 
of pepper, a race of ginger, half a pound of (halots : then boil*i 
them altogether over a flow fire till half the liquor is waded,^ } 
keeping the pot clofe covered ; then drain it through a flannel 
bag. If the anchovies don't make it fait enough, add a little fait. 



oprrjent the infitlion among horned cattle. 

MAKE an iflue in the dewlap, put in a peg of black heller 
fiore^ and rub all the vents both behind and before with tar. \, 

. - NE CES. 


Whereby the reader may cafily attain the ufcfuL 
' Art of Carving* 

. To cut up a turkrfi . i - / V 

RAISE the leg^ open the joint, but be Aire not to take off I 
ibc leg ; ]ace down both fides of thr bread, and open the pi- * • ' . |; 

toionof the breaft,butdonottakeitofF; raifethemerry-thotight i 

between the breaft-boneand thetop, vaife the brawn, and turii -:! 

it outward on both fides, but be careful not to cut it off, nor ' : \\ 

break it; divide the wing-pinions from the joint next the body^ * >[ 
and (lick each pinion where the brawn was turned out; cut off 

thic fliarp end of the pinion, and the middle-piece will fit th^ .\\ 

place exaAly* ^ ^! 

jf hujlard^ capon, er pbeafaht, is cut up in ihefanie manner. 


CUT off both legs in the manner of (hbulders of lamb; take . '^ \\ 

off the belly-piece clofe to the extremity of the brcaft; lace the . \\ 

goofe down both fides of the breaft, about half an inch from the it 

fharp bone : divide the pinions and the flefh firft laced with your ! >, 

kpifc, which muft be raifcd from the bone, and taken off with \ 
the pinion from the body; then cut off the merry-thought, 
arid cut another flice from the breafi-bonCi quite through ; lafl* 
ly, turn up the carcafe, cutting it afunder, the back above the 
loin, bones. 




To unhrace a mallard or dnck. 

FIRST, raife the pinions and legs but cut them riot off ; 
then raife the merry-thought from the brcaft, and lace it down 
both fides with your knife. 

To unlace a coK^. 

THE back muft be turned dowii ward, and the apron divided 
from the belly ; this done, flip in your knife between the kid» 
neys,loofening the flefii on each fide; then turn' the belly, cut 
the back crofs-ways between the wings, draw your knifedown ji 

both fides of the back*bone, dividing the fidcjS anil leg from the j 

back. ' - . '!; 


33(5 Dircffionsfor Carving. 

back. Obferye not to pull the leg too violently from the bonf^ 
.iirhen you open the fide, but with great exaflnefs lay open the 
£des from the fcut to the (houlder ^ and then put the legs toge« 
thcr* . • . - . . 

JV wing a partridge or quail. 

AFTER having raifed the legs and wings, ufe fait and pow« 
rfered ginger for faucc. 

^0 allay apheafant or teal. 

THIS differs in nothing from the foregoing, but that you 
inoft ufe fait only for fauce. 

To difmember a hern. 

CUT ofFthe legs, lace the bread down each fide, and open 
thebreafl-pinion, without cutting icofF; raife the merry-thought 
between the breaft-boneand the cop of it; then raife the bra wn^ 
turning it outward on both fides; but break it not, nor cut it 
off; fever the wing-pinion from the joint neareft the bodyi 
fiicking the pinions in the place where the br>4wn was, re« 
member to cut ofF the (harp end of the pinion, and ftipply the 
place with the middle-piece. 

In this manner fometiopU cut up a capon or pheafant^ and Uic* 
wfi a bittern^ ujihg no fauce but fait. 

To tbigb a ivoodcock. 

THE legs and wings muft be raifed in the manner of a 
fowl, only open the head for the brains. And fo you thigh' 
curlews, plover, or fnipe, ufing no fauce but fak. 

To difplay a crane. 

AFTER his legs are unfolded, cut ofF the wings; take them 
• up, and fauce them with powdered ginger^ vinegary' fait* and 


SLIT It fairly dowri the middle of the breaft, clean througH 
the back, from the neck to the rump ; divide it in two pares, 
neither breaking or tearing the flefli ; then lay the halves in a 
charger, the flit fides downwards; ti.iow falc upon' it, and fct ' 
it again on the table; The fauce nmll'bc chaldron, fcrvcd up 

- ilPPENDiX, 



A P P E N D I X . 


t . 

' -I 

ro THE 

A R T 






r and E A S Y. 



I ■ 






a .* 


.' ^/ 

^'i -:. 

•V .' ••• ' '. •« •- 

A P P E N D I x; 

Obfervations on preferving Salt Meat, fo as to . | 
keep it mellow and fine for three or four • 'I 
Months ; and to prcfervc potted Butter. 


TAKE'carc when you fJt your meat -In t^c fumaierj tliat - 
it be qui:c cool after it comes from the butchers; the way 
is, to by it oh cold bricks for a few hours, and wb;:n you fait it* 
lay it tip on an inclining board, to drain ofF the blood ; then fait it 
a-frefl), add to every poundtof lalt half a pound of Lifbon fugar^. 
and turn it in the pickle every dayj at thcm.>nth*s end it will, 
be fine: the fait which is commonly ufed, hardens and fpoils all * 
the meat; the ri^ht fnrt is that called Lowndcjs's fah; it comes 
from Nantwich in Chcfliire: theic is a veiy fine fort that Cumes {f 

from Maiden in Eflex, and lipin Sufinik, which is the reafon 
of that butter being fintr than any otht-r ; and if every body, 
would make ufe of that fait in potting butter, w^'e fhould not ; ; ; |[ 
have fo much bad come tn market ; o^iferving all the i^eneral 
' rules of a dairy. If you keep your njeat long in fa!t, half the 
quantity of fugar will do; and then bt^ftow ioaf fugar, it will 
cat much finer. This pickle cannot be called extravagant, be« 
caufe it will keep a great while; at three or four months end^ 
boil it up; if you have no meat in the pickle, Hcim if, and whi^n • 
cold, only add a little more fait and (xi^iX to the next meat you ^ 

.put in, and it v/ill hf g%iod a twelvemonth lonuer. . 
. Take a leg of mutton piece, v^iny or thi< k flank-piece, with- 
cut any bone, pickled as'above, only add to every pound of 
fait an ounce of falt-petre ; after being a month or. two in the ' v : 
pitkle, take it out, and lay it in foft -.vatcr a few hours, theivroaft ,. 
it; it eats fine. A leg of mutt n, or (lioalJcr of veal dues the 
fame. It is a very good thing whcic a market is at a gf-at dif*/ 
taiice, apd a large family obliged to provide a great deal of meat* 
As to the pickling of hams and rongiies, you nave iheieccipt in 
the foregoing chapters; but ufe either of thcfe fins falts, and ther 

zz : will 



340 'Appendix to the Art of Ceokery. 

vfiW be equal to any Bayonne hamst provided your porkling is 
fine and well fed. 

. JV dre/s a mock turtle. 

TAKE a calfs head, and fcatdofFthe hair, as you would dp ' 
off a pig; then clean it, cut off the horny part in thin flices, '''' 
with as III tie of the lean as pofllble ; put in a few chopped oy f. 
ters, and the brains; have ready between a quart and three pints 
of ftrong mutton or veal gravy, with a quart of Madeira wine, 
a large tea fpoonful of Cayan butter, a large onion chopped very ' -j 
fmalf; peel off an half of a large lemon, (bred as fine as pofli*-' ' 
ble, a little fait, the juice of four lemons, and feme fweet«>herbs . 
cut fmall ; flew all thcfc together till the meat is very tender, 
which will be in about an hour and an half; and then have ready ' . 
the back (bell of a turtle, lined with a paftc of flour and water, ' 
which you mud firft fet into the oven to harden ; then put in. * 
the ingredients, and fet into the oven to brown the top ; and/. > 
when that is done, fuit your garnifh at the top with the yolks of , 
eggs boiled hard, and force-meat balls, ^ -^ 

N. B. This receipt is for a large head ; if you cannot get the 
fhell of a turtle, a china-foop-di& w.II do as. well ; and if no^ 
oven is at hand, the (etting may be omitted; and if no oyfters ..; 
are to be had, it is very good without. 

It has been drcfTed with but a pint pf wine, apJ the juice of 
two lemons. 

' When the horny part is boiled a little tender, then put in: 
your white meat. ' 

It will do without the oven, and take a fine knuckle of veal, . 3 
c\Kt off the (kin, and cut fome of the fine firm lean into fmall ^ 
pieces, as you do the white meat of a turtle^ and ftew it with^ ,« 
■ the othsir white meat above. 

Take the firm hard fat which grows between the meat, and 
lay that into the fauce of fpinage or forrel, till half an hour be* 
fore the above is ready; then out, and lay it on a fieve 
to drain ;\and put in juice to (lew with the above. There* . 
fnainder of the knuckle wil} help the gravy. 

' To J^ew a buttock of beef. 

TAKE the beef that is foaked, wafli it clean from fait, and 
|et it lie an hour in foft water; then take it out, and put it into 
your pot, as you would to do boil, but put no water in, cover it 
clofe with the lid, and let it ftand overa middling fire, not fierce, .. 
Vut rather flow: it will take juft the fame time to do, as if it was ^. 



Appendix to the Art of Coohry. 541 jji 

tb be boiled ; when it is about half done, throw in dlTonion, a 
little bundle of fweei-hcrbs, a little mace and whole pepper; 
coyer it down quick again ; boil roots and herbs as ufual to eat 

with it« Send it to table with the gravy in the diflu ^ 

To ftew green peafe the Jews way. ^ /^ 

TOtwo fullquarts of peafc putlh a full quarter ofa pint of !■' 

oil arid water, not fo much water as oil ; a little difTercnt fort If; 

offpices, as mace, clove, pepper, and nutmeg, all beat -fine; , I* 

a little Cayan pepper, a little fatt ; let all this Itew in sLbroad* ^; 

flat pipkin ; when they are half done, with a fpoon make two or «. ;{ 

three holes ; into each of thefe holes break an egg, yolk and it 

white \ take one egg and beat it, and throw over the whole (■ 

when enough, which you will know by tafting them ; and the ' -j 
egg being quite hard, fend them to table* . , 1 

"If they are not done in a very broad, open thing, it will be a^ rl 

great difficulty to get them out to lay in a difh. r 

They would be better done in a filver or tin difh, on a (lew-* f 

hole, and go to table in the fame di(h : it is much better than . ! 

putting them out into another dilh, 'V 

To drefs haddocks after the Spanijb way ^ I 

TAKE a haddock,' wafbed very clean and dried, and broilFt . , \l 

nicely; then take a quarter ofa pint of oil in a ftew pan, feafon / : I 

it wiih mace,cIoves» and nutmeg, pepper and fait, two cloves -; \ 

of gariick, fome love apples, when in feafon, a little vinegar | ' .: \ 
put in the fifh, cover it clofe^ and let it fie w half an hour over 

a flow fire. » |; 

Flounders done the fime way, are very go]Dd« ;| 
■ ■ .. ■'•■'"'."' h- 

Minced haddocks after the Dutch way. * I 

BOlL them, and takeout all the bones, mince them very |- 

fine with parfley and onions ; feafon with nutmeg, pepper and ;| 

fait, and ftcw them. in butler, juft enough to keep moid % 

fqueeze the juice ofa lemon, and when cold, mix them up with i^ 

^ggs, and put into a pufF pafte, ' ' >^ 

To drefs haddocks the Jews wiy. . IJ 

TAKE two large fine haddocks, v/afli them very clean, cut 
them in dices about three inches thick, and dry them in acloth ; 
Ute agill either of oil or butter in a (lew-pan, a middling onion 

^^2 Jlppeniix to tkejlrt ef Cookery. 

cut f(na11;^a handful of parfley wafhcd and curfmalt ; let >t juft 
boll up in cither butter or oil, then put in the fi(h ; (eafon tc 
with beacrt} mace, pepper and fait, half a pint of foft water; 
let it ftcw fof ly, till it is thoroughly done; then take the yolks 
of two eggs, beat up with the juice of a lemoni and juft as it is 
done enough, throw it over, and fend it to table. 

A Spanijbpeafefoop. 

TAKE one pound of Spanifli peafe, and lay them in water 
the night before you ufe them ; then take a gallon of water, one 
quart of fine fweet oil, a headofgarlick; cover the pot clofe, 
and let it boil till the pcafe are foft; then feafon with pepper 
and fait; then beat up the yolk of an egg, and vinegar to your 
palate; poach fome eggs, lay in the dilb on Tippets, and pour 
the foop on them. &nd it to tubl^. 

^omake onion foop the Spnwp zvay. 

TAKE two large Spanifh onions, peel and fliccthem; let 
th^m boil very foftly in half a pint of fweet oil till the onions' 
are very foft; then pour on them three pints of boiling water; 
ic^fon with beaten pepper, fait, alitile beaten c!ove and mace, 
two fpoonfuls of vinegar, a handful of parfley wufiied clean, and 
chopped fine : let it boil fail a quarter of an hour ; in the mean • 
time* get fome fipp^ts to cover the bottom of the difli, fripd 
quick, not hard; lay them in the di(h, and cover each fippe't 
with a poached egg; beat up the yolks of two eggs, and throw 
over them; pour in your foip, arvd fend it to table, 

Garllck and forrel done the fame way, eats v;ell. 

Jl4/Vi foop the Dutch %vay. 

TAKE, a quart of milk, boil it with cinnamon and moifl 
fugar; put fippc^ts in the difh, pjur the milk over it, and fet it 
over a charcoallirc to fimmer, till the bread is fort. Take the 
yolks of two eggs, beat them up, and mix it. with a little of 
the milk, and throw it in; mix it all toge.thcr, and fend it up 
to table. 

lip pajiies the Italian zony. 

TAKE fome flour, and knead it with oil; take a flicc of fal- 

mon ; feafon it with pepper and fait, and dip into fweet 

oil, chop on on and parf* y tine, and flrew over it; lay it in the 

paHe, and double it up in the fhape of a flicc of fulrr.on : take 

. . - . . V apiece 

i t piece of white paper« oil if) and lay under the pafty, arid bake 

t ic; it is bcft cold, and will keep a nionth. .^ ^ 

, Mackrel done theTame ways head and tail together folded ^ ; 

i 'in a pafty, eats fine. , . . • . [ 

f ... - . . •- . • \ . \ :'. - ' i .' - • ; . . . ., 

Jfparagtis drejfed the Spanijb w^. • • 

TAKE the afparagus, break them in pieces, then boil then! [ 

ibfti and drain the water from them : take ^little oil, water and ; 
vinegar, let it boil, feafon it with pepper and fait, throw iri thi • ; 

afparagus, and thicken with yolks of eggs. . » ■ 

Endive done this way, is good ; the Spaniards add fugar, but . I 

that fpoils them. Green peafe done as above, are very good; \ 
only add a lettuce cut fmall, and two or three onions^ and Jeavd ' . I 
out the eggs. 

' Red cabbage drejfed after the Butch way^ good for a. eelJ \ 

intbebreafi. \ 

TAKE the cabbage, cut it fmall, and boil itfoft, thendraint 
'it, and put it in a (iew-pan; with a fufficent quantity of oil ^ . 
' and butter, a little water and vinegar, and un onion cut fmall;" ! 

■ feafon it with pepper and fait, and Jet it limmer on a flaw firej 
till all the. liquor is waited. 
• '■". ■ '■ ; •■■'''•.••". . • " ' ' .. ■ / 

Cauliflowers drejfed the Spantjb way^ * » ;' .. ■ 

BOIL them, but not too much ; then drain them, and p\ie 
. them into a (lew-pan; to a large cauliflower put a quarter ofx 1 

' pint of fweet oil, and two or three cloves of garlick; let them* 
fry till brown; then feafon ihcm with pepper and falr^ two of - : 

three fpoonfuls of vinegar; cover the pan very clofe^ and let 
^ them fimmcr over a very flow fire an hour. 

; Carrots and French beans drejfed the Du/cbway. 

SLICE the carrots very thin, and juft cover them with wa« 

, ter; fcafofi them with pepper and (ah, cut a good many onions 

and parflcy fmall, a piece of butter ; let them fimmer over a flowf 

fue lilldoae. Do French beans the fame way. . . 

Beans drejjedihe German 'vjay. /, 

• ' TAKE a lar^r bunch of onions, peel and flice them, a grcaf - 
*^^ quantity of piiUey wafhcJ and cut fm^ll, throw them into a ! 
• -• ftcw-pan, with a pound of butter ; feafon them well with pepper • 
-'-- . . Z4 anJ" • 

344 'Appendix to thtAri ofCoohrj. 

and falCy put In two quarts of beans; cover them clbfe^and let ^ 
thee: do till the beans are brown, fluking the pan often. Da t 
peafe the fame way. •^'■ 

Artichoke fuckers drejjei the Spani/h way. . 

CLEAN and wa(h them» and cut them in half; then boil/ 
diem inwater* drain them from the warery and put them into ^ -> 
afiew-pan, with a little oil, a little water, and a little vinegar i 
feafon them with pepper and fait ^ (lew them a little while, and 
then thicken them with yolks of eggs. 

They make a pretty garnifli done thus;. clean them and halE, ;^ 
boil them ; then dry them, flour them, and dip them in yolk» .^ ^ 
cf eggs, and fry them brown. 

J'o dry pears without fugar. 

TAKE the Norwich, pears, pare them with a knife, and put.., 
them in an earthen pot, and bake them not too foft ; put them . . 
into a white plate pan, and put dry ftraw under them, and la/ ., 
them in an oven after bread is drawn, and every day warm thci , . 
even to the degree of heat as when the bread is> newly drawn.. / 
Within one week they muft be dry. \ 

!te dry lettuce-ftalks^ arlichoke-ftalks^ or cahhage-ftalks. 

TAKE the ftiilks, peel them to the pith, and put the pith in 
a ftrong brine three or four days; then take them out of the- 
brine, boil them in fair water very tjender, then dry them with- ' .t 
a cloth, and put th^m into as much clarified fugar as will coveri-: .; 
them, and fo prefcrve them as you do oranges; then take thcn^.:u; 
and fet them to drain ; then take frefli fugar, and boil it to the 
-height;, take them out and dry them.. 

Artichokes preferved the Spanijh way^ \ ^ , 

TAKE the largcft you can get, cut the tops of theleavcs- •? 
. oiF, waih them well and drain them ; to every artichoke. pour 
in a large fpoonful of oil ; feafoncd with pepper and fait. Send . .: 
them to the oven, and bake them, they will keep a year. * y 

N. B. The Italians, French, Porruguefc, and Spaniards^, ^ 
have variety of ways ofdrefling of fifli, whir\ we have not, viz. 

As making ffli-foops, ragoos, pics, &c. • . i 

For their foops, they ufe no gravy, nor in their fauces', think-f Ti 
ing it improper to mix flclh and fiOi together; but make their- 


jfppendtpc to the Art ef Ceoieiy. 345 

Ifli-foops with fi(h» VIZ. either of craw-iifl), lobfiers, &c« uk« 

iDg only the juice of them* ; "1 

"'■ ■ ••. ' ■ " . ■ • ■•'./.: \'.:r^'r- . , *i 

/ For Example* - I 

TAKE your crawfifh, tie them up in a mufliii rag^ and boil | 

them; then prefs out their juice for the abovefaidufc* V a 

^ ■ 


For tbeir pies. , t' 

THEY make fome of carp ; others of d iffcrent fifh : and fome 
they make like our minced pies, viz. They take a carp, and 
(ut'the fle(h from the bones, and mince it; adding currants>^c« 

Almond rice. : v ,• c 

BLANCH the almonds, and pound them in a marble or ; 

wooden mortar; and mix them in a little boiling water^ prcfa | 

them as long as there fs any milk in the almonds; adding frefh % 

water every time; to every qi|art of almond juice, aquarteTrofa | 

pound of rice, and two or three fponfuls of orange-flower wa« |, 

ter ; mix them altogether, and fimmcr it over, a very flow char- i 

coal fire, kctp ftirring it often; when done, fweetcn it to your % 
palate; put it into plates, aad throw beaten cinnamon over it» . [. 

• • . ■• ■-. ■••' •. ■':• '". ^■•■•- .. ' |.' 

Sbcm chocolate. . . | 

TAKE a pint of milk, boil it over a flow fire, with Tomer i 

whole cinnamon, and fwceicn it with Lilbon fugar, beat up the j 

yolks of three eggs, throw all together into a chocolate por,and < 
mill it one way, or it will turn. Scr^'e it up in chocolate cups^ 

Marmalade of eggs the Jews way. . 

. TAKE the yolks of twenty- four eggs, beat them for an 

hour : clarify one pound of the beft moifl fugar, four fpoonfuls | 

cf orange-flower water, one ounce of blanched and pounded' / t 

dthonds; ftir all together over a very flow charcoal fire, keep? . i 

ing' ftirring it all the while one way, till it comes to a confif-V , - j 

.fence; then put it into coffee-cups, and throw a little beaten | 
cinnamon on the top of the cups. . ^ \ 

This marmalade, mixed with pounded almonds, with orange- ' 5 

peel, and citron, arc made in cakes of all fliapes, fuch as birds^ ' j 

fifli, and fruit. , * t 

34^ , ; Appendix^ ip tie Art of Cookerf^ 

J Acake the Spanijbwcy. 

TAKE twelve cgjg?, three quarters of a pound of the bctf 
IVioK! fugar, mill them in a chocolate-mill, till they are ail ofa 
)!r.ther^then mix in one pound of flour, half a pound of poun4- 
ed almondsy two ounces of candied orange-peel, two ounces of 
citron, four large fpoonfuls of orange-water, half an ounce of 
cinnimon, and aglafs of facie. It i% bctlcr when baked in^a 
flo'v oven. ... 

' '; - Another way. 

TAKE one pound of flour, one pound of butter, ci^ht eggs, 
one pint of boiling millc^ two or three fpoonfuls of ale ycaft, 
or aglafs of French brandy; beat all well together; then fct it 
before the fire in a pan, where there is room for it to rife; co« 
ver It dofe v/ith a cloth and flannel, that no air comes to it;; 
when you think it is raifcd fufliciently, mix half a pound of tlje 
beft moift fugar, an ounce of cinnamon beat iine : four fpoon-. 
fuls of orange-flower water, one ounce of candied orange-ptc), 
one ounce of cicroni mix all well together, and bake it. 

- Tqdryplumh. 

TAKE pear-plumbs, fair and clear coloured, weigh them 
and flit them up the fldcs ; put them into a broad pan, and Bll 
h full of water, fet them over a very, flow iire; take care that 
the flcin does not come off; when they are tender take thejrt 
vpf and to every pound of plumbs put a pound of fugar; ftrecv' 
a little on the bottom of a large fiWcr bafon; then lay your 
plumbs in, one by one, and drew the remainder of your fugaC 
over them; fet them into your (love all night, with a good 
warm fire the next day ; beat them, and fct them into your 
ftuve again, and let them ftand two days more, turning themv... 
every day ; then tlike them out of the fyrup, and lay them c^iy 
glafs plates to dry. ""^J 

• ' • . • * . ' ' ''^■" 


TAKE damsflc rofe water ha!f a pint, one pound' of fine 
/ugfir, half an ounce of prepared pearl beat to powder, eight 
kavci of beaten gold; boil ihcm together according to art; add 
the pearl and gold leaves when jufl done, then calUhem oii a: 

Jppittiix to thi Art of Cookery. . ^347 

TV make fruit wafers of codlings^ plumbs^ ISc. ^ 

'./TAKE the pulp of any fruit rubl)*J through a hair-fieve^ ' 
"^nd to eyery three ounce> of fruit take fix ounce of lugar finel/ 
;*mted. Dry the fugar very wrll till it be very hot | healths 
.^&ulp alfo till it be very hor ; then mix it and r<et over a fl'^ir 
-charcoal fire^ till it be almoft a-boiling, then pour it in glalTcs 
^0^ trenchers^ and fet it in the ftove till you Te it will leave th« 

glafles; but before it begins to candy* turn them on papers ia 

what form you pleaftft. You may colour them red with clove 

gilly-flowei* ftccped in the juice of lemon. , 
i - •■ ■ • ' '• • * . 

• '^ .1^0 make "Ji^hite wafers. 

\'BEAT the yolk of an egg and mix it with a quarter of a - 
.pint of f.iir water; then mix halfa pound of beft flour, and 
'^\t\ it with damafk roie- water till you think it of a proper 
thicknefs to bake. Sweeten it to your palate with finefugar 
. iincly Cfted, • 

To make brown ivafers. / 

TAKE a quart of ordinary cream, then take the yolks of 
. three or four eggs, and as much fine flour as will make it into * 
'Vthin batter; Iwceten it with three quarters of a pound of fine 
fugar finely ficrced, and as much pounded cinnamon as will 
^niiike it taite. Do not mix them till the cream be cold; butter 
^our pans, and make them very hot before you bake them. 

V.' How to dry peaches^ «* , 

!k. TAKE the faircft an J ripeft peaches, pare them into fair 
>water; t^ke their v/ei^ht in double-refineJ fugari of one half . 
fi;i}ake a very thin fyrup; then put in yo jr piachcs, boiling them 
^;^;if;ill they look clear, then fplit and ftone them. Boil (hem till 
'*' they are very tender, lay them a-draining, take the other half 
*\f%^ the fugar, and boil it almoft to a candy; then put in your ,. 
peaches, and let them lie ail night, then lay them on a glafv 
and fet them in a (lovq till they are dry. If they arc fugar'd 
[too much, wipe them v/ith a wet cloth a little : let the firft 
.^ fyrup be very thin, a quart of water tg a pound of (ugar. 

^ How to make almond knots. 

\1? TAKE two pounds of almonds, and blanch them in hot 

water; beat them in a mortar, to a very fine p^ftc, with rofe* 

a v/aicr» 

34^ • ^jtfptndix to the Art 0/ Cookery^ 

water ; do what you can to keep them from oiling. Take a 
pound of double- refined fugar, fifted through a lawn fieve^ 
leave out Tome to make up your knots, put the reft into a paii 
upon the fire, till it is fcalding hot, and at the fame time have 
your almonds fcalding hot in another pan; then mix them to« 
gether with the whites of three eggs beaten to froth, and let 
it ftand till it is cold, then roll it with fome of the fugar yoti 
left out, and lay them in platters of paper. They will ntk roll 
into any fhape, but lay them as well as you can, and bake thctti 
in a cool oven 5 it muft not be hot> neither mud they be coloured. 

To prefirve apricots. 

TAKE your apricots and pare them, then (lone what you 
can, whoie ; then {;ive them a light boiling in a pint of watcv 
or according to your quantity of fruit; then take the weight 0^: 
your apricots in fugar, and take the liquor which you boil thein> 
in and your fugar, and boil it till it comes to a fyrup, and giver-' 
them a light boiling, taking ofF the fcum as it rifcs. When i\i^ 
fyrup jellies,' it is enough; then take up the apricots, and cove/: 
them with the jeily,and put cut paper over them, and lay them.: 
down when cold. ; 

How to make almond milk for a wajb. 

TAKE five ounces of bitter almonds, blanch them and beat 
tbem in a marble mortar very fine. You may put in afpoonfuP; 
of fack when you beat them ; t|ien take the whites of three * 
r«ew-laid eggs, three pints of fpring-water, and one pint 6f^' 
fack. Mix ihem all very well together; then ftrain it throughV' 
a fine cloth, and put it into a bottle, and keep it for ufe. You*'/ 
may put in lemon, or powder of pearl, when you make ufe of iii' '; 

How to 'make goofeherry ^xafevs. ^ ^ 

TAKE goofebcrries before they are ready for preferving; cut ^ 
off the black head.«, and boil them with as much water a^ will 
cover them, all to ma(h ; then pafs the liquor and all, as it will 
run, through a hair-deve, and put fome pulp thro* with a Ipomi, 
but not too near. It is to be pulp'd neither too thick nur tr>6 - 
thin; meafure it, and to a gill of it take half a pound of double- ' 
refined fugar ; dry it, put it to your pulp, and let it fcald on a flow | 
fire, not to boil at all. Stir it very well, and then will rife a frothy '' 
white fcum, which take clear off as it rifes; you'mud fcald an J '^ 
(kirn it till no fcum rifes, and it comes clean from the pan {idc';*' - 

Apptniix to the Art of Cookery; 345 ; I 

Ihtn take it off, and let it cool a little. Have ready fheets of I 

cUfs very fmooth, about the ihicknefs of parchment, which it ^ /^i 

hot very thick. You muft fpread it on the glafTes with a knife* . J 
very.thin, even, and fmooth s then fet it in the ftovc with a flo\r 
fire : If you do it in the morning, at night you muft cat it into . ^ 

i^ng pieces with a broad cafe^knife, and put your knife clear • 1, and fold it two or three times over, and lay them ia ' \ 

i ftove, turning them fomctimcs till they are pretty dry; but do | 

not keep them too long,' for ihcy will lofc their colour. If th^ j 

do not come clean oft your gbfics at night, keep them tiU . « i 
next rnorning. 

How to mah tbi thin apricot chips. 
^ TAKE your apricots or peaches, pare them and cut them 
ydry thin into chips, and take three quarters of their weight ia 
Aigar, it being findy fierced \ then put the fugar and the apri« 
dots into a pewter difh, and fet them upon coals; and wiiea 
the fugar is all dillblvcd, turn them upon the edge of the difh 
om of the fyrup, and fo fet t»hcm hy. Keep them turning till 
tfccy have drank up the fyrup ; be jure they never boil. The/ 
nluil be warmed in the fyrup once every day, and folaid ouc 
Vpon the edge of the difli till the fyrup be drank.. 

flow to make h tile French bifcttits. 
TAKE nine new-laid eggs, take the yolks of two out, and 
takt out the treddles, beat them a quarter of an hour, and put 
ia ;a pound of fierccd fugar, and beat them together threeouar* 
t^sof an hour, then put in three quarters of a pound of flour^ 
vqry.fine and well dried. When it is cold, mix all well toge« 
fhi^r, and beat them about half a quarter of an hour, firft and 
Jaft; If you pleafe put in a little orange-flower water, and a 
little grated lemon-peel ; then drop them &bout the bignefs of 
A half crbwn, (but rather long than round) upon doubled paper 
a little buttered, fierce feme fugar on theui, and bake them ia 
an oven, after manchet. 

Hozv to preferve pippins in jeffy. — 

TAKE pippins, pare, core, and quarter them; throw them 

info fair Winter, and boil them till the ftrength of the pippins be 

toiled our, then ftrain them through a jelly ba^i , and to a pound 

of pippins take two pounds of double-rrfincd fugar, -4, pint of , 

this pippin liquor, and a quart of fpring- water ; then pare the 

pipj>ins very neatly, cut them into halves flighily c^^red, thow 

. tlicin^ into fair water. When your fugar is mclicd, and vour 

ff- ijrup 

$5® * Jppeftdix'lo the Art of Cookery. 

ivrap boiled a little, and cleanfkimmcil; dry yo ir pippins with 
« clean cloth, ciirow ihem into your fyriip; take thcin ofFche^ 
iir^ a little, and then ft-tthcm on again, let ihcm boil as ra(la»> 
jou potlibly ran, having a clear fire under ihcm, till they jelly -^ 
you h-.teft take th^m off Ibnietimcs and fliake them, but ttifo 
them not with a fpoon ; a little before jou take ih^m ofFtlvc, 
fire, fqiieczc the juice of a lemon and oran^^e into them, whiclii^ 
tk\\A be firlt paflcd a lif^-any ; give them a boil or two alter, f^f 
take. them up, che they will turn led. At the firft putting o^ 
your fugar in, al!o\v a little trorc for this juice ; you may boi4: 
orangsur l-mon peel very tender in fpring- water, and cut lhei», ; 
m thin long pieces, and then boil them in a little fugar zi\^\, 
water, and put them in the bjttom of yourglaflcs j turn youc; ! 
pippins often, even in the boiling. j 

-How to make hlackherry wine. \ 

• TAKE your berries when full ripe, put then into a largio 
teflel of wood or ftone, with a fpickct in it, and pour upon them; \ 
as much boiling water as will juft appear at the top of them :|« 
as foon ffs you can endure your hand in them, bruife them very 
well, til! all the bvrrlcs bebroke; then let them ftand clofe ca-h 
ircred til! the berries be well wrought up to the top; which ufuf 
ally is three or four da>s ; then draw cfF the c!ear juice into 
another vefTcl ; and add to every ten quarts of this liquor one 
pound of fugar, ftir it well in, and let it (land co woik in an- 
other vcflTcl like the firft, a week or ten days ; thtn draw it ofTat; 
the fpicket through a jelly-bag, into a large vcllel ; take four 
Otinces of idngLfs., lay it in deep twelve hours in a pint of whi(^ ^ 
wine : the next morning boil it till it be all diflolved, upon ^' 
flow fire; then take a gallon of your blakbtrry juice, put ii^ \ 
the diifolved idngUfs, give it a boil together, and put it in hot^ i 

7he ifji zony to viake raifin v)ine. , -, 

• TAKE a clean wine or brandy hogflvead; take great cart ft 
18 very fwectand clean, put rntwohundccd of raifins, ftalfcsarid 
all, and then i\\ the vcflc! with fine clear fpring- water ; let it j 
f(and till you think it has done hi£ing; then throw in twoquarts j 
of fine French brandy ; put in the bung flightly, and in about i 
three weeks or a month, if you are fureithas donefictiing, IVp 

it down clofe : let it (land fix month?, peg it near the top, and >f ' 

ycti find it very fine and good, fit for di inking, bottle it o{F>.o.r 

. elfeftopit up again, and let it ftand fix months longer. It AkhiW 

iliind fix months in the bottle: this is by much the bed way j^f 

, makini; 

^^ppendixto the Art efCcchry^ ' ' 351 

malcing it| as I have feen by experience, as the v/ine vrill be 
thuch llroneer, but Itfs of it: the different forts of raifins make 
cfuite a diHercnt wine; and after you have drawn ofF all the 
wine, throw on ten gallons of fpting-water; take oft tne head 
of the barrel, and (br it well twice a day, prcTing theraiEosas 
v^eM as you can } let ir fland a fortnight or three weeks, thea 
draw it off into a proper vcflcl to hold it, and fqucf 25c the rai- 
(Ins well ; add two quarts of brandy, and two quaj-ts of fyrup 
of elderberries, fiop it clpfe when it has done wof king ; and in 
about three months it will be fit for drinking. If you doo'c 
chufe to make thisfecond wine, fill yourhogfhead withfpring- 
water, and fvt in the fun for three or four months, and it will 
fn:ake e;ccel!ent vinegar, 

Hav to frefcrvc white quinces whpk. 

TAKE the weight of your quinces in fugar, and put a pint 
ofwater to a pound of fugar, make it into a fyrup, and clarify 
ir ;' then core your quince and pare it» and put it into your fyrup^ 
^nd let it boil till it be all clear ; then put in three fpoonfuls of 
j«IIy, which mud be mad«; tlius ; over night, lay your quince^ . 
kernels in water, then ftrain therii, and put them intp your 
quinces, and let them have but one boil afterward, ' . , . ^ 

How to make orange wafers. 

TAKE the heft oranges, and boil thi'm in three or four wa« 
ters, till they be tender, then take out the kernels and the juice^ 
and beat them to pulp, in a clean marble mortar, and rub theni 
through a hair?fieve ; to a pound of this pulp take a pountl and 
an half of double-refined fugar, beaten and fierced ; take half of 
your fugar, and put it into your oranges, and boil it till it ropes ) 
then take it from the fire, and when it is cold, make it up in 
* pafte with the otherhalf ofyour fugar ; makebutalit leatatime^ 
JFor it will dry too faft ; then with a littler rollrng-pin roll eheoi 
out as thin as tiffany upon papers; cut them round with a little 
drinking glafs, and let them dry, and they will look very clear* • 

i? How to make orange cakes. • . ► 

-'TAKE the peels of four oranges, being firft pared, and the 
IWat taken out, boil them tender, and beat them fmall in a 
tnirble mortar ; then take the meat of them, and two more 
oranjgcs, your feeds and (kins being picked out, and mix it with' 
thepcelings that are beaten ; fet them on the fire, with a fpoon- 
JpUl or t\yo of orange-flower water, keeping it ftirring till that 
I;-'.- ^ moifture 

j 35s ' Jppendh to ihi Art f>f Ccekery. 

\ . ' moifture be pretty well dried up ; then have ready to kvtty 

\ pbtind ef that pulp, four pounds and a quarter of .doub)e«reiined 

.^ . . iugar, finely ficrced : make your fugar very hot, and dry it upon 

k- ' the fire, and then mix it and the pulp together, and let it* on 

] the fire again, till the fugar be y/Qty well melted, but be furc it 

I . does not boil ; you may put iu a little peel, fmall (hred or grat- 

- cd, and when it is cold, draw it up in double papers ; dry them 

[ ^ before the fire, and when you turn them, put two together; or 
you may keep them in deep glaiTes or pots, and dry them as you 

\ S ^ nave occafion. 

' Hov) to make white cakes like china di/hes. -'* 

'i . TAKE the yolks of two eggs, and two fpoonfuls of fack, 

I . and as much rofe-water, fome carruway feeds, and as much 

J flour as will make it a pafle fti(F enough to roll very thin : if 
you would have them like di(hes, you muft bake them U|.oii 

y ; di(hes buttered. Cut them out into what work youpleafe $0 

i candy them ; take a pound of fine fierced fugar perfumed,. aird 

1 , • the white of anegg, and threeor four fpoonfuls of rofe-watef,' 

I Air it till it looks white; and when that pafte is cold, doit 

?■ * : with a feather on one fide. This candied, let it dry, and do 

i the other fide fo, and dry it alfo. 

% ^0 make a Umned honey 'Comh 

TAKE the juice of one lemon, and fweeten it with finefu* 

gar to your palate; then take'a pint of cream, and the white 

? . pf an egg, and put in fome fugar, and beat it up \ and as the 

froth rifcs, take it off, and put it on.thc juice of the lemon,;tiII 

oubav'e taken all the cream off upon the lemon : make it the 

ay before you want it, in a di(h that is proper. 

How to dry cherries^ 

TAKE eight poundsof cherries, one pound of the beftpow* 
(dered fugar, (lone the cherries over a great deep bafon or gla(|, 
4nd lay them one by one in rows, and itrcw a little fugar : thut 
do till your bafon is full to the top, and let them (land till the 
next day; then pour them out into a great pofnip, fet them cih 
the fire ; let them boil very faft a quarter of an hour, or more j 
then pour them again into your bafon, and let then (land two 
pr three days; then take them out, and lay them one by one 
on halr-fieves, and fet them in the fun, or an oven, till thev 
ar^ dry, turning them every day upon dryfieves : if in .4m 

7 cv^. 


jlppaiMx td ibi Art bf Coohifjf. gjj 

j j'ovcft, it mild be as litilc warm as you can juft feci it, when jroa 
J ,i)olJ your hand in iu 

' .^: ':. Hpw to make fne abnoni eakes. 

.}, TAKE a pound of Jordan almondfi blanch them, beat them . 
I ,Vf ry fine with a little orange flower water, to kcrpthem from 
I -pilii^g) then take a pound and a qtiartrr of fine fugar, boil it to 
^ ^a candy height : then put in your almonds; then jrakctito frefh 
lemon^t g^'^^^ ofi^the rind very thin, and put as much juice at 
to make it of a quick cade ; then put it into your glaflcs, and i 
fft it into your (lov>i Hirring them ofteni that they do not tan* 
dy : fo when it is a little dry, put it into little cakes upon fliects 
iifglafs to dry. 

• ^' How to make Uxbridge-cakcs.^ 

TAKE a pound of wheat fljur,fcven pounds of cur ran ts^ 
half a nutmeg, four pounds of butter, rub your buttercold very 
jA'ell amongfl the veal, drffs your currants very wellin tne 
!fiaur, butter, and feafoning, and knead it uhh fo much good 
'new yeaft as will make it into a pretty high pafle; uiually two 
^pennyworth of yeaft to that quantity ; alter it is kneadvd wcW 
together, let it ftand an hour to rife ; you may put half apouod^ 
ofpafte in a cake* 
. : . Hovi to make mead. 

^ TAKE ten gallons of water, and two gallons of honey, a 
^jrandful of raced ginger; then rake two lemons, cut them in 
^pieces, and put them into it, boil it very well, keep i: fkim- 
^niing ; let it Hand sll night in the fame vrfTel you b:*il it in^ the 
next morning barrel it up, with two nr thVce (pnor/uls of good . 
yeaft. About three weeks or a month alter, you may bottle it* 

Mannalade of cherries. 
7: 'TAKE five pounds of cherries, ftoned, and t^o pounds of 
*h^rd fugar, Ihrcd your cherries, wet your fu^^ar with the juice 
4hat runneth from them; then put the cherries into the fugar, . 
arid boil them pretty f?ft till it be a marmalade; when it iscold^ 
*^t it up in glaffcs for ufc. 

^ To dry daimftns. 

V!-T;AKE four pounds of damofins; take one pound of fine 
. JftgAr> make a fyrup of it, with about a pint of fair water ; thca 
^tluJn your damofins, ftir it into your hot fyrup, fo let th^m . 

At ft-^ad :• 

3?+ Appiniix to the Art of Cookery. 

; ^ (land on alUilc fire, to keep them warm for half an hour; 

\ then put all into a bafon, and cover them. Ice them (land till the 

', , next day; then put the fyrup from them, and fct it on: the fire, 

} . V and when is is very hot, put it on your damofms: this do twice 

a day for three days together; then draw the fyrup from the. 

damolins, and lay chem in an earthen di(h, and fet them in an- r 

I oven after bread is drawn ; when the oven is coldy take ihcm 
and turn them, and lay them upon clean diflies ;. fet them in • 
the fun, or in another oven, till they are dry. 

'".■•••• * * 

[' Marmalade of quince white* 

I; TAKE the quinces, pare them and core them, put thenv 

■; into water as you pare them, to be kept from blacking, then , 

II boil them fo tender that a quarter of ftraw wiH go through, 
them ; then take ihcir weight of fugar, and beat them, break ' 
the quinces with the back of a fpoon ; and then put in the fu*' 
gar, and let them boil fall uncovered, till they Aide from the 
bottom of the pan : you may make paftc of the fame, only, dry 

• it in a ftove, drawing it out into what form you pleafc. 

I ' To frefn^e apricots cr plumbs green. . 

TAKE your plumbs before they have ftoncs in them, which 
you may know by putting a pin through them ;.then codJle 
them in many waters, till they are as green as grafs : peel them 
and coddle them again ; you mu(l take the weight of them in 
fug^ir, and make a fyrup ; put to your fugar a jack of water : 
then put them in, fee them on the fire to boil flowly. till they- 
be clear, fl:imming them often, and they will be very green. 
Put them up in glalTes, and keep them for ufc*. 

Topre/erve cherriej. 

TAKE two pounds of cherries, one pound and an half of 
fugar, half a pint of fair water, melt your fugar in it ; when it js 
melted, put in your other fugar and your cherries; then boil 
them foftly, till all the fugar be melted ; then boil them faft,: 
' and fkim them ; take them off two or three times and fluke 
them, and put them on again, and let them boil fuft; and- 
when they are of a good colour, and the fyrup will ftand, they? 
/ arc enough ' . -J 

• \ . ■ • - 

. ** * . ' -ii 

'Appendix Jo the Art of Cip^erji: [ ' : 335 


^; , To prefnve harlerries. . '\ - . \. 

'^ TAKE the ripcft and bcft barberries you can find i take the 1 

y^eight,of them in fugar; then pick put the feeds and tppt, t 
wet your fugar with the juice of them, and make a fyrup ; then • • i^ 

put in your barberries, and when they boil, take them ofFand 1 
fhake themi and fet them on again, and let them boil, and re- > | 

peat the fame, till they are clean enough to pur into glafies. I 

TAKE three pounds of well-dried flour, one nutmeg, a lit* 

tie mace and fait, and almoft half a pound of carraway com* • l;- 

fits i mix thefe well together, and melt half a pound of butter | 

in a pint of fwcct thick cream, fix fpoonfuls of good fack, four * . I | 

yolks and three whites of eggs, and near a pint of good light \ 

ycaft ; work there well together, and cover if, and fet it down i 

to the fire to rife : then let them reft, and lay the remainder^ . I 

the half pound of carraways on the top of the wiggs, and put '.-.<■ i 

them upon papers well floured and dried, and let them have as .. | 

quick an oven as for tarts. ; 5 


. Tn make friiU wafers ; codUngs or phtmh do heft. : \ 

TAKE the pulppf fruit, rubbed through a hair-fieye, and to \ 

tH^ee ounces of pulp take fix ounces of fugar, finely iierced ; ' ^ % 

dry your fugar v.ery well, till it be very, hot, heat the pulp alfo . ',, \ 

very hot, and put it to your fugar, and heat it on the fire, till it . • !{ 

' be almoft at boiling 5 then pour it on the glaCes or trenchers, . 1 f 

and fet it on the ftovc, till you fee it will leave the glaflcs, (but . < \ 

before it begins to candy) take them ofF, and turn ihem upon ' , . \- .. | 

papers in what form you plcafc; you mav colour them red with I 

clove gilliflov/ers llecpcd in the juice otlemon. % 

■ . :..' -■ . •'■■.'■ ■ '■■_' '^ • • ■ I 

Ihw to mdhe niarmclade of oranges. V* \ 

. TAKE the oranges and weigh them ;, to a pound of oxanget . I 

take half a pound of pippins, and almoft half a pint of water;- .. \ 

a. pound and a half of fugar j pate your oranges very thin, amd 
fave the peelings, then take off the flcins, and boil them till 
thty are very tender, and the bittcrnefs is gone outof them, Ifi . 
the mean lime paie.your pippins, and flicc them into water, and 
boil them till they arc clear, pick out the meat from the (kins .:> 
ofyoiiroran.ffes^ before you boil themi and add to that meat the . 
niieat of one lemon; then take the peels you have boiled tender^ 
Jind (bred themi or ciit them into very thick flices, what length 

A a 2 you 


35^ ^PP^ff^^ *^ '*^ ^^^ ofCcokity. 

you pleafe} then* Tet the fugiir on the fire« wirh (even or ^ight 
Spoonfuls of watery flcim it clean, then pat in the peel, and the 
meat of the oranges and lemons, and the pippins, and To boil 
th^m; put in as much of the outward rind of the oranges as 
you think fit, and fo boil them till they are enough, 

• Cracknels. 

TAKE half a pound of the whiteft flour, and a pound of 
fugar beaten fmaV, two ounces of butter cold« one fpoonftil of 
car raway -feed?, fteeped al) night in vinegar : th^n put in three 
yolks of eggs^ and a little role-water, work your pafte altoge- 
ther ; and after that beat it with a rolling-pin, till it he light ; 
then roll it out thin, and cut it with a glafs, lay it thin on 
plates buttered, and prick them with a pin ; then take the yolks 
of two eggs, beaten with rofe-water, and rub them over with 
it; then (et them into a pretty quick oven, and when they are 
brown take them out and lay them in a dry place. 

To make oratige leaves. 

' TAKE your orange, and rut a round hole in the top, fake 
out all them eat, and as much of the whhe as you can. with* 
out breaking the (k n : then boil them in water 'II tender, flii ft- 
!ng the water till it is not bitter ; then take the mup and wipe 
them dry : then take a pound of fine fugar, a quart of water, or 
in proportion to the oranges ; boil it, and take ofFthe fcum as Jt 
rifeth : then put in your oranges, and let them boil a little, and 
let them lie a d^y or two in the (^rup; then take the yolks of 
two eggs, a quarter of a pint of cream (or more), beat them well 
together ; then grate in two Naples bifouitSi (or white bread) a 
quarter of a pound of butter, and four fpoonfuls of fnck ; mix it 
all together till your butter is melted ; then fill the oranges 
with it, and b^ke them in a flow oven as long as you would a 
cuftard, then flick^in fome cut citron, and till them up w^th 
fack, butter, and fugar grated over. 

' To make a lemon tower or pudding. 

GRATE the outward rind of three lemons ; take three 
quarters of a pound of fugar, and the fame of butter, theyo*ks 
of eight eggi, beat them in a marble mortar, at lead an bour ; 
then lay a thin rich cruft in the bottom of the difli ypu bake it 
in, as you mav fomething alfo over it : three tjuarters of an hour 
will bake it* Alake an orange-pudding the fame way, bur pare 


Apftn3i% to the Art of Cockcry. 3J7 

tlic rind$, and boil thcmfirft in fcvtral waters, till tjie bitterner» 
is boiledoUU 

Ilcrj) to make the clear lemon cream. 

^ TAKE a gi!I of dear water, infufe in it the rind of alemon, 
till it lallcs of it ; then take ihe whites of fix eggs, the juice of 
four lemons-, beat all well tov;ether, and run ihcm through a 
hair fieve, fwcctcn ihcm with doublc-rcfincd fugar,and fctthem 

-on ihe fircr, not too hot, keeping ftirring; and when it is thick 

. enough, take it off. 

How to make chocolate. 

TAKE fix pounds of cocoa-nuts, one pound of antfeeds, four 

ounces of Ic:4g pepper, one of cinnamon, a quarter ofa pound 

.of almonds, one pound of pidachios, asmuch achiotcus will 

rlnake it the colour of brick; three grains ofmufk, and as much 

.tambcrgreafe, fix pounds of loaf fugar, one ounce of nutmegs^ 

dry anJ beat them, and fierce them through a fine fieye :' your 

almonds muft be beat to a pafle, and mixed with the other in* 

grcdients; then dip your fugar in orange-flower, or rofc-watcr^ 

and put it in a (killet, on a very gentle charcoal-fire; then put 

'in the fpice, and drew it well together; then the muflc and am- 

^ bergreafc ; then put in the cocoa-nuts lad of all ; then achi* 

bte, wetting it with the water the fugar was dipt in ; flew all 

' thefe veiy well together over a hotter fire than brfore; then take 

^ it up, and put it into boxes, or what form you like, and fet it to 

dry in a warm place. The piftachios and almonds muft be a 

little beat in a mortar, then ground upon a ftone* 

Another ivay to make chocolate. 

TAKE fix pounds of the beft Spanifh nuts, when parched, 
; and cleaned from the hulls ; take three pounds of fugar, two 
//^ounces of the beft cinnamon, beaten anJfifted very fine $ to 
[tyc*y two pounds of nuts put in three good vanclas, ormoreor 
* 'lefs as you pleafe ; to every pound of nuts h^f a dram of car*, 
damum feeds, very finely beaten and fierced, 

Cheefecakcs wUhcut currants^ 

TAKIJ two quarts of new milk, fet it as it comes from the 
( : eow, with as little runnet as you can ; when it is come, break 
; Jt as gently as you can, and whey it well; then pafs it througli 
5' a hair-fieve, and pqt it into a maible morter, and beat into it a 
•ivoound of new butter, waflied in rofe-wateri when that is well 

A a 3 mingled 


35^ !^/^ff^/x to the /frt of Cookery. .. 

mlhgicd in the curd, cake the yolks of fix eggf, and the whites 
of three, beat f hem very well with a little thick cream and fait ; 
and after you have made the cofEns, juft as vou put them into 
the cruft (which mud not be till you are reacfy to fct them into 
the oven) then put in your eggs and fugar* and a whole nut- - 
meg finely grated ; ftir them all well together, and fo fill your 
crufts ; and if you put a little fine fugar fierced into the cruft, 
it will roll the thinner and cleaner ; three fpoonfuls of thick 
fweet cream will be enough to beat up your eggs with. 

How to preferve white pear plumbs. 

TAKE the fined and cleareft from fpecks you can get ; to a 
pound of plumbs take a pound and a quarter of fugar» the fined 
you can get, a pint and a quarter of water; flit tLc plumbs and 
(lone. them, and prick thcui full of holes, faving fume fugar 
beat fine laid in a bafon ; as you do them, lay theni in, and 
ilrcw fugar over them ; whi:n you Have thus done, have half 
a pound of tugar, and your water ready made into a thin fyrup, 
and a littlecold ; put in your pluntbs with the flit fide down- 
wards, fet them on the fire, keep them continually boiling, 
ncitbrr too flow nor too fad i take thtm often od\ fhakc them* 
round, and fkih them wc)l, keep them down into the fyrup 
continually, for fear they iofe their colour; when they are 
thoroughly, fcalded, drew on the red of your fugar, and keep 
doing fo till they are enough, which you may know by their 
glafing Cowards the latter end; boil them up quickly. 

' • . • • • . 

To preferve currants. 

TAKE the weight of the currants in fugar, prick out the 
feeds; take to a pound of fugar half a jack of water, let it 
melt, then put in your berries and let them do very Icifurcly, 
(kirn them, and take them up, let the fyrup boil, then put them 
. bn again, and when they are clear, and the fyrup thick enough, 
take them ofi^^ and when they are cold put them up in glafl'cs, 

To preferve rafpherrles. 

TAKEofthe rafpberries that are not too ripe, and take the 
vcight of them in fugar, wet your fiigar with a little watery 
and put in your berries, and let them boil foftly, take heed of 
breaking them ; when they are clear, take them up, and boil 
the fyrup till it be thick enough, then put them in again, anxl 
when they are cold put them up in glaflfes* 

'-'."■'-•■'' To 

Appendix to iU Art of Cooktryi 3J9 

. ' . V ^^. make htfcult bread. 

TAKE half a pound of very fine wheat flour, and Us much 
fugar fct\t\y (ierced, and dry ihcm very well before ibc fire, dry 
the flour more than the fugar ; then take four new laid eggs, 
take out the ftrains, then (wing them very wc!!, then put the- 
Ajgar in, aud fvving it well wiih the eggs, then put the flour 
in it, and beat all together half^ uji hour at the leaft ; put in 
fome annKecds, or carraway feeds, and rub the pUle&> with but* 
ter, and fet them into the oven, • 

To candy ^angelica. ^ 

TAKE it in April, bo51 it in v/atcr till it be tender; then 
take it up and drain it from the water very well, then fcrape the 
outfideof it, and dry'it in a clean cloth, and lay it in thefyrup, 
and let ic lie in three or four days, and cover it clofe : the fyrup 
muft be flrong of fugar, ahd keep it b«t a good while, and let. 
it not boil ; atter it is heated a good while, lay it upon a pyc- 
p!aie, and fo let it ilry, keep it near the lire !cit it diiTulve. / 

. To preferve cherries. 

TAKE their weight in fugar before" you ftone them ; when 
iloned, make your fyrup, then put in your cherries, let them 
boil flowly* at the firft, till they be thoroughly warmed, then 
boil ihcm as faftasyou can j when they arc boiled clcsr, put in 
the jelly, with almoft the weight in fugar ; flrcw the fuv^ar on 
the cherries , for the colouring you mull be ruled by your eye*; 
to a pound cf fugar put a j^ck of water, (trevv your fugar ot) 
them before they boil, and put in the juice of currants fooa 
after they boil. 

To dry penr pknibs.- 

TAKE two pounds of pear plumbs to one pound of fugar ; 
flonc thenii and till them eveiy one with fugar ; lay them in an 
earthen pot, put to them as much water as will prevent burn- 
ing them \ then fct them in an oven after bread is drawn, let. 
them lland till they be tender, then put them into a fleve to 
drain well from the fyrup, then fet them in an oven again, un* 
til they be a little dry; then fmooth the (kins as weli as you can, 

Aa4 and 

• 3<ft> ; jlppfndix to the Art iif Cookery. 

i ' »nd fo fill them \ then fee them in the oven again to hardca; , 

\ then wa(h them in water fcalding hot, and dry them very well , i 

> then put them in the oven a^ain very cool to blue them, put • 

\ ch^m between two pewter di(h'.S| ^nJ fcC them in the oven. 

\ ••■ • " - • '. ■••.-■■' 

\ ■■ ,^kefMingfor the (ifgrefaid fhmibs, 

^ ' TAKE the plumbs, wipe them^ prick them inthefeamt, 

\ . put them it a pitcher, and Ut them in a litKle boiling water,' 
« let them boil very tender, then pour moft of the liquor froml 

I them, then take ofF the (kins and the ftoncs ; to a pint of the' 

I pulp a pound of fugar v/cll dried in the oven % then lee it boil 

I till the fcum rife, which take ofF very clean, and put into 

1 * p^rthen plates, and drv \% in an pven| and fo fill the plumbs. 


^0 candy cajfia. 

. TAKE as much of the powder of broivn caflia as will lie 

i * < «fypO0 two broad fhiliings, with what muflc and ambergreafe you 

il thiak fitting : the caffia and perfume mu(t be pn^dcrcd togc-j; 

j ' . • ther ; then cake a quarter of a pound of fugar, and boil it to i 

1 candy height ; then put in your powder, and mix it well toge* 

I iher, and pour it in pewter faucersor places, which iniift be but- 

: tercd very thin, and wihcn it is cold it will flip out : the caflia 

i • \$ to be bought ac London^ fomptimcs it is inpowder| a|id foaK<^ 
lifnesin^hardlump^ • 

fto make carraway cakes. 

\ TAKE two pounds of white flour, and two pounds of coarfe 

I . loaf fugar well dried, and fine fifted \ after the flour and fugar is 

f . iifted and weighed| then mingle them together, fife the flour 

i ynd fugar together, throw a hair-five into the bowl you ufe it 

in ; to them you mult have two pounds of good butter, eighteen 
eggs, leaving out eight of the whites; to thefe you muft have 
fourouncesofcandiedor9nge,(iveor fix ounces of carraway com* 
. fits : you cnuft firft work the butter with rofc-water, till you can 
foe none of the water, and your butter muft be very foft; then 
put in flour and fugar, a little at a lime, apd likewifeyoure^^gsj 
but you muft beat your eggs very well, with ten fpQonfurs of fack\ 
fo youmuft put in each as you think fit, keeping it conllancly 
))eating with your hand, till you have put it into the hoop for the 
pverf I ^0 not put in your fwee^meats and feeds, till you are 


Appthiixtoth^ Art of Cookery. 361 

tf cady to put fnto your hoops : you muft have three or four dou« 
i>!es of cap-paper under the cakes, and butter the paper and 
hoop ; you muft fife fome fine fugar upon your cake^ when u 
goes into the oven* 

^0 preferve pippins inflicts. 

WHEN your pippins are prepared, but not cored, cut them 
in dices, and take the weight of them in fui^ar, put to yourfu* 
e^r a pre:ty quantity of watf*r, let it melt, and (kim it, let it 
bpil again very high ; then put them into the fyrup when they 
are dear ; lay them in lliallow gbdes, iii which you mean to" 
{ctvt them up ; then put into the fyrup a candied orange*peel 
cut in licile dices very thin, and lay about the pippin s cover 
(hem with fyrup, and keep them about the pippin. 

Sack cream like luiter^ 

' TAKE a quart of creanri, boil it with mace, put to it fix egg« 
yolks well beaten, fo let it boil up ; then take it off the fire, 
and put in a little fack, and turn it \ then put it in a cloth, and 
tqi the whey run from it; then take it out of the cloth, and fea* 
(on it with rofe«warer and fugar, being yery well broken with a 
rpoon ; fcrve it up in the difb, and pink it as you would do a 
il^A) of butter, fo fend it in with cream and fugar* 

• . Barkj cream. 

TAKE a quart of French barley, boil it in three or four wa« 
ters, till it be pretty tender ; th^u fet a quart of cream on tho 
fire with fome mace and nutmeg \ when it begins to boil,' drain 
i)ut the barley from the water, put in the cream, and let it boil 
till it be pretty thick and tender ; then fcafon it with fugar an4 
jfalt. When it is cold fcrve it upt 

JtmonJ htten 

TAKE a quart of cream, put in fome mace who!e, and a 
quartered nutmeg, the yolks of eight eggs well beaten, and three* 
• quarters of a pound of almonds well blanched, and beaten ex« 
'tremelyfmall, with a little rofe-waterand fugar; putallthefeto* 
vgcther, fet them on the fire, and ftir them till they begin to 
^boil ; then take it ofF, and you will find it a little cracked ; fo 
'}ay a ftrainer in a cullender, and pour it into it, and let it drain 1 
I' ..■•-."■. day 


362 jtppeniix to the Art ofCeokery. 

day or ttvo, till you fee it is firm like butter \ then run it through 
a cullender, then it will be like little comfits, and fo fervc \t\ 
«?• .' ■•* ;• ^- ' ■ ... ;*3 

Sugar cakes. ;^ 

TAKE a pound and a half of vtty fine flour, one pound of 
cold butter, half a pound of fugar, work all thcfe well together 
into a pafte, then roll it with the palmsof your hands into ballsy 
and cut them with a glafs mto cakes ; lay them in a (heet of pa-%^ 
per, with Tome flour under them ; to bake them you may make ;/ 
tumbletS) only blanch in almonds, and beat them fmall, and ^ 
lay them in the midft of a long piece of pafte, and roll it round 
with your fingers, and cait ihem into knots, in what fafhion . 
you pleafeji prick them and bake them. ^ 

••■ . .• ■ ' * ■ ■ "^ • -■'.'* 

Sugar cakes another way. . > 

TAKE half a pound of fine fugar ficrced* and as mucK flour, | 
two eggs beatcrn with a little rofe-wdier, a piece of butter about 
the bijncfa of an egg, work them \ycll together till they be a • 
fmooth. pallc ; ihm make them into cakes, working every one • 
wiiii the palms of your hands ; then lay them in plates, rubbtdf ' 
over with a little butter ; fo balce them in an oven little more 
fhart warm. You may make knots of the fume jhc cakes are '^ 
made of; but in the mingling you mu(l put in a few carraway 
feeds; when they are wrought to parte, roll them with the ends ^ 
of your finger into fmall rolls, and*makc it into knots \ lay 
them upon pye*plates rubbed with butter^ and bake them. 

\ Ckuted cream. ^ ^ ii 

TAKE a gill of new milk, and fet it on the fire, and take ^ J 

fix fpoonfuls of" rofc-watcr, four or five pieces of large mace, . ,\ 
: 'put the mace on a thre'ad ^'when it boils, put to them the yolks. , 

of two eggs very well beaten j ftir'thcfc very well together i \ )\ 

ttKn take a quart of very good cream, put it to the reft, and . '.I 

flir it togciher, but let iv not boil after the cieam is in. Pour ;j 

it out of the pan you boil it in, and let it ftand all night ;. the ^ : | 

ne:ct day take the top ofF it, ajid I'erve it up. \ 

■ . .'" . . ' ■ ■ ■ . . ■ ' M:l 

Quince cream. ' f^^l 

. TAKE your quinces, and put them in boiling water unpa- .^ 
redi boil them apace uncovered, left they difcolour whenthey^ 
arc boiled, pare them, beat them very tender with fugar; thenf"^ 

7 . taki' 

I ll I ^ ' ^r-**-^- . - • 

jtppeniix to the Art of Cophryi 365 y 

^alce cream, and mix it till it be pretty thick : if you boll vour |t 

crream with a little cinnamoiii it will be better^ but Icjt it be 1^ 

cold before you put it to your quince. . \- 

' Citron cream. T 

TAKlfi a quart of cream, and boil it with three pennyworth *. . 

of ]good clear iflnglafs, which muft be tied up in a piece of tbin \- 

tiffany j put in a blade or two of mace ftrongly boiled in your ^ . " 1 

cream and ifinglafs, till the cream be pretty thick i fweeten it to » !> 

'your tafte, with perfumed hard fugar j when it is taken off the I- 

iixtf put in a little rofe- water to your tafte ; then take a piece |: 

of your green frcfheft citron, and cut it in little bits, the breadth :^ h 

of point-dales, and about half as long j and the cream being | 

^itt put into difhcs,* when it is half cold, put in your citron, . I 

fb as it may but fmk from the top, that it may not be feen, and ^ ' A 

may lie before it be at the bottom ; if you wafli your citron be* • .', - I; 

■ Tote in rofe- water, it will make the colour better and frefher ; . " ' 

fo Jet it /land till the next day, where it may get no water, and 

vberc it may not be (haken. ' .' ■ 

Cream of apphsy ^ quince^ goofiherrics^ prunes^ or rafp^ 



r •-.■ 

/TAKE to every quart of cream four eggs, being firft well 
beat and drained, and mix them with a little cold cream, and * I 

put it to your cream, being firft boiled with whole mace > keep I 

I it ftiriing/ till you find it begin to thicken at the bottom and . i: 

fides; your apples, quinces, and berries muft be tenderly boiled, ; 
fo"as ihey will crufh in the pulp j then fcafon it with rofe-watcr ' 
and fugarro your tafte, putting it up into diflics; and when they 
arfcrold, if there beany rofc-waicr and fugar, which lies wa- 
l^ifli at the top, let it be drained out with a fpoon : this pulp 
nrtjft be made ready before you boil your cream ; and when it 
is boiled, cover over your pulp a pretty thickncfs with your egg 
icream, which muft have a little rofe^water and fugar put to it* 

Sugar Joaf cream. . 

. T AKE a quarter of a pound of harlfliorn,, and put It to a pot» 
lie of water, and fet on the fire in a pij»kin, covered till it be 
re^idy to ftetb j then pour oft' the water, and put a pottle of wa^ '■■. 
m more to it? and let it ftand fimmering on the fire till it be 
• • ' ' confumed . 

3^4 ' ^ppndix to tU Art of Cookery. 

coiiAimed to a piht» and with it two ounces of ifinglafs waflied 
in rofe-watcr^ which muft be put in with the fccond water | 
then drain \l^ and let it cool \ then take three pints of cream. 
. and boit it very well with a bag of nutmeg, cloves, cinnaniun| 
and mace \ then take a quarter of a pound of Jordan almonds 
and lay them one night in cold water to blanch ; and when 
they are blanched, let them lie twohiiurs in cold water ; then 
take them forth, and dry them in a clean linen cloth, and beat 
them in a marble mortar, with fair water or rofe-watcr, beat 
them to a very fine pulp, then take fome of the aforefaiJ cie^ni 
well warmed, and put i^e [iulp by degrees into it, llraining |c 
through a cloth with the back of a fpoon, till all thegoodiurfs 
of the almondi be drained out into thje cream ; then fcafon the 
cream with rofc-waicr and fugar; then t^ke the aforefaid jelly, 
warm it till it diflblves, and fcafon it with rufe-water and lugar, 
and. a grain of ambergreafe or oiufiC, if yuu plcafe ; then nitx 
your cream and jelly together very well, and put it inioglalles 
well warmed* (like fugai-loavcs) and let it dand all night ; then 
put them forth upon a plate or two, or a white china difli, and, 
itick the cream with piony kerutls, or fcrvc them in glafl'cs, 
one on every trencher, \ 

Conferve of rofis boiled. ^ 

TAKE red rofcs, take off all the whites at the bottom, or 
tifewhere, take three times the weight of them in fugar i put 
to a pint of rofes a pint of water, (kim it well, fiired your rofes 
a little before vou put them into water, cover ihem, and boil 
the leaves tender In the water ; and when they are tender, piit 
io your fugar } keep them dirring, led they burn when they ate 
tender, and the fyrup be confumed. Put them up, and fo ke^p 
them for your ufe. 

flow to make orange bifcuits. 

PARE your oranges, not very thick, put them into water, 
but fird weigh your peels, let it dand over the fire, and let it boil 
till it be very tender ; then beat it in a marble mortar, till it be 
a very fine fmooth pade ; to every ounce of peels put two ounces 
and a half of double*refined fugar well fierced, mix them well vo- 
gether With a fpoon in the mortar; then fpread it with a knife 
upon pye«plates, and fet it in an oven a little warm, or hefore the 
iires when it feels dry upon the top, cut in into what faflvidn 
yoM pleafe, and turn them into another plate, and fet them in a 



v ' 'Jlppcnitx to tie Art of Cookery. * 365 

^rtpvc tiU ihcy be dry ; where the edges look rough, when it if 
^jlry, they muft be cut with a pair of fciiTars, 

Holo to make yellow Varnifi. 

^' TAKE a quart of fpirit of wine, and put to it eight ounces 

* of fced-cakCf (hake it half an hour \ next day It will be fit for 

. iife, but ftrain it firft ; take lampblack, and put in your var nifli ' 
"about the thicknefs of a pancake \ mix it well, but'flir it not 
V<oo faft; then do it eight times over, and let it ftand ftilt the 
"^ii^xtday ; tht:n take fome burnt ivory, and oil of turpentine ,iat 
*^ne as butter; then mix it with fome of your varnifh, till you 
'have varniflied it (it for polifliing ; then poliih it with tripof.a 

* in line flour ; then lay it on the wood fmooth, with one of the 

*^ brufiies ; then lee it dry, and do it fo eight times at the leaft : 1 

Svhci) it is very dry lay on your vnrnifli that is mixed, and whea 
*^ U is dry, polifli it with a wet cloth dipped in tripola, and rub ic/ 
/as bard as you would do platters. 

I ■ . ■ 

How to make a pretty varnijb to colour little bajkets^ iowlsp 
or any hard where nothing hot is fit on. 

. TAKE either red, black or white wax, which colour yoti 
wanttomake: toevery two ounces of fealing- wax one ounce of 
^fpirit of wine, pound the wax fine, then fifi it through a fine 
, JAwn fieve, till you have made it extremely fine : put it into a 
J large phial with the fpirits of wine, (hake it, let it (land within 
. the air of the fire foi ty-eigbt hours, (baking it often \ then with 
. J ai little brufli rub your bafkets all over with it : let it dry, and 
^jdo it over a feconu time, and it makes them look very pretty. • 

How to clean gold or filver lace. 

TAKE alabader finely beaten and fierccd, and put it into an 

•earthen pipkin, and fet it upon a chaffing*di(h of coals, and 

.let it boil for fome time, (lirring it often with a ftick fir(l; 

-when it begins to boil, it will be very heavy j when it is enough, 

^.you will hnd it in the ftirring ^%:x^ light; then take it.ofFthe 

...,^re, lay your Uce upon a piece of flanne', and ftrew your 

.^''p^wder upon it; knock it well in with a hard cloth bru(h : 

si-V'hcn you think it is enough, bru(h the powder out with a deaii -. 

jjuruflu . . • 



3^6 \Afpettdix to tbtArt of Ccpkeryi 

% / . ' . - ' •• 

1 How to make fwtet powder for cloaths. /^ 

/, . TAKE orris roots two pounds and a half> of lignum rodi^ 

\ com fix ounces, of fcraped cyprefs roots three ounces, of da'^ 

snafk rofes carefully dried a pound and a half, of Benjamin fouvl 
^ ounces and a half, of florax two ounces and a half, of rweer«--. 

marjoram three ounces, of labdaniim one ounce, and a draoi of.* 
;• a calamus aromaticus, and one dram of mufk cods, fix drams of- 
'] ^ lavender and flowers, and mellilot flowers, if you pleafc. 

i[ . JV dean white fattins^ flowered filks with gold and Jilver 

i . in them. 

i; ' ' TAKE flale bread crumbled verv fine, mixed with powde^x 

/} tlue, rub it very well over the fifk or faitin j then Ihake it{ 

well, and with clean foft cloths dud it well : if any gold or fit-: 
ver flowersi afterwards take a piece of Crimfon iii grain velvet;/ * 
and rub the flowers with it. ii, 

j; Tokeeparms^ iroUf or fleet from rufling. 

\ . TAKE the filings of lead, or duft of lead, finely beaten iri! 

'; an iron mortar, putting to it oil of fpike. which will make thc^ 

'! iron fmell well : and if you oil your arms, or any thing that is^ 

{! jnade of iron or fieel, you may keep them iii moid airs fromi| 

/| . / rufling. ^ \: 

i ^he Jews way to pickle beef^ which will go good to the IVtfl^^ 

|l Indiet^ and keep a year good in the pickle^ and with care] 

(j will go to the Eaft'Indies. 


f! TAKE any piece of beef without bone?, or take the bone's^* 

'. . out, if you intend to keep it above a monrh-i take mace, clovcsi*^ 

;i nutmegs and pepper, and juniper-b.-rrics beat fine, and rub^- 

I the beef well, mixt fait and Jim/ica pepper, and bay-lqavcs ; 

/ • let it be well feafoned, let it lay in this fcalbning a week or tcii 

• . ' • ^^7^9 throw in a good deal of garlick and (halot ; boil fome of 

the beft white wine vinegar, lay your meat in a pan or good 

vcCcl for the purpofe, with the pickle ; and when the vinegar^ 

^i • is qiiite cold, pour it over, cover it clofe. If it h for a voyagc^^ 

\\ . cover It with oil, and" Jet the cooper hoop up the barrclj 

i- . . very well : this is a good way in a hot country, where me3e 

[ IviJI not keep : then it muft be put into the vincgnr direcll]^ 

. ' witl* 

For fining cyder. 

!• . 


appendix to the Art of Cooler j. 367 

wtch the reafoning ; then you may either roaft or ftew it^ but ! 3 

it is bellftewcd, and add a good deal of onion and paffley chop*' ' 

ped fine^ fomc white wine, a little catchup, trufflw and morels^ * . . 

a tittle good gravy, a piece of butter rolled in flour^ or a little | V 

oi), in which the meat and onions ought to flew a quarter of att ; ,'; 

hour bef6rc the other ingredients are put in : then put all ifly 
,»nd ftir it together^ and let it flew till you thin^c it enough.^ 
This is [a good pickle in a hot country, to keep beef or veal 
thatis dicfil'dj toeatcold. ,v » . ; 

' How to make cyder. , 'V 

AFTER all your apples are bruifed, talu:half of yourquan- . ^ . . \\ 
tity and fqueeze ibem, and the juice you prefs from them pour . | ', 

lipon thcoihcn half bruifed, but not fqueezed, in a tub for the ; j 

purpofc, having a tap at the bottom ; let the juice remain upon . \ \\ 

the apples thrtre or four days, then pull out your tap, and let - 1 j 

vour juice run into fome other veflcl fet under the tub to receive ' \ 

It I and if it runs thick, as at the firft it will, pour it upon the . " \\ 

apples again, till you fee it rlin clear ; and as you have a quan* ; \ 

tity, put it into your veflcl, but do not force the cyder, but let 
It drop as long a& it will of its own accord : having done thif^ . : 
after you perceive that the fldcs begin to work, take a quantity ' ;; 

of iflnglafsy an ounce will ferve forty gallons, infufc this inco» ' '; 

feme of the cyder till it be dissolved ; put to an ounce of ifing* \\ 

^afs aquart of cyder, and when itis fodiflblved, pour it into :' 

the vcflej, and flop it clofc for two days, or fomcthing more ;- { • 

then draw off the cyder into another veflcl : this do fo often till * 

you perceive your cyder to be free from all manner of fcdimcnr, 
that may make it ferment and fret itfelf : after Chriflmas yoa 
may boil it. You may, by pouring water on the apples, and 
prefliiig them, make a pretty fmall cyder : if it be thick and* 
rnuddy, by ufing ifinglafs you may make itas clear as the reft;' 
. jfpu niuft diflblve the ifinglafs over the fire, till it be jelly. '^ 

r i ' 


, TAKE two quarts of flcim-milk, four ounces of ifinglafs, 
cut the ifinglafs in pieces, and work it luke-v/arm in themillc / . \ 

over the fire; and when it is diflblved, then put it in cold into ; ' : I 

the hogflicad of cyder, and take a long flick, and flir it well 
from top to bottom, for half a quarter of an hour. 


i r. 
■ I 


j68 . jifpeniixh the Art of Cooktty, 

. Jfttr it basfnei. 

^ 't^AlwE teh pounds oFr^ifins of the fun, two ounces of tiif - 
merickf balfan ounce of ginger beaten ; then take a quantity 
ofraiCns^ aod gripd them as you do muftard feed in a bowl, 
with a little cyder, and fo the reft of the ratfins : then fprinkle 
the turmerick and ginger amongft it : then put all into a fine 
canvafs bag, and hang it in the middle of the hogfliead clcfe^ 
and let it lie. After the cyder has ftood thus a fortnight or a 
month, then you may bottle it at your pleafure. 

^0 make tbouder, afea dijb. 

TAKE a belly -piece of pickle pork, flice off* the fatter parts, 
and lay them at the bottom of the kettle, ftrcw over it ouions, 
and fuch fweet'herbs as yon can procure. Take a midling large 
cod, bone and flice it as for crimping, pepper, fait, allfpice, 
and flour it a little, make a layer with part of the flices ; upon 
that a flight layer of pork again, and on that a layer of bifcuit, ' 
and lo on, purfuing the like rule, until the kettle is. filled to 
about four inches : cover it with a nice pafte, pour in about a 
pint of water, lute down the cover of the kettle, and let the top 
be fupplied with live vfood embers. Keep it over a flow fire 
about four hours. 

When you take It up, lay it in the difli, pour in aglafsofhot 
Madeira wine, and a very little India pepper : if you have oy* 
ficrs, or truffles and morels, it is flill better \ thicken it with but- 
ter. Obfervr, before you put this fauce in, to ikim the ilew, 
and then lay on the cruft, and fend it to table reverfe as in the 
kettle I cover it clofc with the pafte, which (hould be brown. ' 

^0 clarify^ fugar after the SpaniJIj way. 

TAKE one pound of the beft Lifljon fugar, nineteen pounds 
€f water^ mix the white and (hell of an egg, then beat it up 
to a lather ; then let it boil, and drain it ofl^*: you muft let it 
fimmer over a charcoal fire, till it diminifh to half a pint ; then 
put in a large fpoonfui of orange-flower water. 

3V make Spanijb fritters. 

TAKE the infide of a roll, and flice it in three ; then foak 

it in milk } then pafs it through a batter of eggs, fry them in 

2 oil^ 

Ap^niix to the Art of Cookery: 369 k 

Oil ; when almoft done, repafs them In another batter ; then let ji 

ihccn fry till ihcy arc done, draw them off tlK oi!^ and lay theAi • '[ 

\n a diOi ; over every pair of Tritters you mtifKhrow cinnamon, " . it 

fmall coloured ftigar-plumbs, and clarified fugar* ,^ 

. , i .. » ... * . . * ■ " • . * . . ♦• 

• ' ^0 fricapy pigeons the TtnUan "U/ayi * ^ '^ 

QUARTER them, and fry them In oil; take fomc green 1 
pcafc, and let ihciii fry in ihc oil till they arc almoft ready to 
Durft ; then put fomc boiling water to thctn ; fcafon it with fait, 
pepper, onions, garlick, parfley, and vinegar. Veal and hmb • 
do the fame way, and thicken with yollcs of eggn 


. TAKE the rib of beef, ftick it with garliclc and cloves; fta-r 
Ion it with fait,. Jamaica pepper^ mace, and fome garlick: 
pounded ; cover'the meat with white wine vinega'*) and Spanifh 
thyme: you niuft take care to turn the meat every day, and 
add more vinegar, if required,' for a fortnight; then pur it ia a 
jlew-pan; arid cover it clofe, aind let it fimmer on a flow fire 
for fix hours,' adding vinegar and white v/ine: if you chure,you 
inaiy flewai good quantity of onions, it will be more palatable. 

• Beef Jleaks after the French wdy. 

TAKE forne beef (leaks, broil them till they arc half done % 
while the fteaks are doing, have ready in a (Icwpin fomc red 
wine,* a fpoonful or two of gravv ; feafon it wiih fait, prpper^- 
fomc fhalots; then take the (leaks* and cut in fquaresj anj piic 
\(\ the fauce: you. muft put fome vinegar^ cover it clofe/ arid 
let it fimmer on a flow fire half an hour. 

. • » , • • • 

A capon done after the French way. 

' TAKE a quart of white wine, fcafon the capon with faitt 
cloves and whole pepper,' a few ibalots; then put the capon 
in an earthen pan : you mud take care it muft not have room 
to (bake \ it muft be covered clofe, and done on a n:jw charcoal . 
fire. . 

Bb Tt 

^jo 4ippen£x /« th Art ofCooleryt 

'. ■ ■ . ' * . .* • ■ ' 

' • .■-..*■ 

^§mah Hamburgh faufagii. 

TAKE a pouAd of beef, mince it very finally with haf f'a 
pound of the beft fuet } then mix three quarters of a pound of:; 
fuet cut in large pieces; then feafon it with pepper, doves, nut- ^ 
ineg, a great quantity of garllck cut fmall, fome white, wine >* 
. 'Vinegar, fome bay-falt, and commoit fait, a glafs of red ilintf, r 
and one of rum ; mix all this very well together'; then take 
thelargeft gut you can find, and ftuffit very tight; then hang 
hup a chimney, and fmoke it with faw-duft for a week or ten 
days; hang them in the air, till they are dry, and they will kec{» ' 
a year. They are Very good boiled In peafe porridge, and roaft-^ 
cd with toafted bread under it, or in an amlet. \ 

Saufagis after tbeGerman way. 

TAKE the crumb of a two-penny loaf, one pound of fue% 
half a lamb*s lights, a handful of parfley, fome thyme, marjory, < 
and onion ; mmce alt very fmall ; then feafon with fait and 
pepper. Thefe muft be ftufFed in a {heep*s gut ; they arc fried ^^ 
in oil or melted fuet, and are only fit for immediate ufc« 

A turkey Jiuffed after the Hamhirgb ivay. ^ 

• TAKE one pound of beef, three quarters of a pound of fuef, • 
mince it very fmall, feafon it with (alt, pepper, doves* mace^^' 
and fweet marjoram; then mix two or three eggs with, ir^/' 
looren the Ikin all round the turkey, and fiuIFtt. It muft be^ 

toafted* • ' 

• . . .* / 

Cblekens drejfed the French way. 

TAKE them and quarter them, then broil, crumble over 
them a little bread and parfley j when they arc half done, pu^^ 
them in a ftew-pan, with three or four fpoonfuls of gravy, and- 
double chc quantity of white wine, fall and pepper, fome friedj^ 

.'veal balls, and fome fuckers, onions, ftialots, and fome green 
goofcberries or grapes when in feafon: cover the pan clofe, and, 
let it ftew on a chareoal fire for an hour; thicken the liquoi* 
vritii the yolks of eggs, and the juice of lemon; garnifh the 

' difli with fried fuckers, fliccd lemon, and the livers* 


Apfiniiii to the 4rt of Cookefy, tH 

J calps bead irejfcd after the Butch wAj. i 

"^AKE half a pound of SpaniOi pcafe/ lay them in water ft | 

i)igbt ; then one pound of whole rice \ mix the peafe and rice \ 

together, and l»y it round the head in a deep difli ; then take ' | 

two quarts of water, feafon it with pepper and fahi and cvlourcd | 

with faflfron, then fend it to bakei \ 

• ...';. t 

CbuhnsaHittlfkiesdtepd after the Diitchyccj. ^ \ 

BOIL them, feafon them with fait, pepper and cloves ; tbra ; 

to every quart of broth put a quarter of a pound of rice or ver* '^ - ^ } 

micelli : it. is eat with fugar and cinnamon« The two laft may ; 

belefcout. . j 

^amahe afrUafey of calves feet arid' chaidrotii after /hi \ 

^ Italian way. 'i 

i •-.-.. ^ ..' i 

TAKE the crumb of a threepenny loaf, one pound of fuef, . . j 
a large onion, two or three handfuls of parfley, mince it very * 
fmall, feafon i *II Mt and pepper, three or four cloves of 
garlick, mix ..«»h right or ten eggs j then ftufF the cHddron j ; 
take the feet and put them in a deep flew-pan : it maft ft^ 
upon flow firQ till the bones are loofe i then take two quirti 
of green peafe^ and jput in the liquor; and when done, you 
muft thicken it with the yolks of two eggs and the juice of a 
, lemon. Itmuft befeafoned with pepper, hUi mace^ and onion, 
fQme parfley and garlick* You muft fervc it up with the abovc- 
faid pudding in the middle of the di(h| and garniih the difh 
tvith fried fuckers, and fliced onion. 

To make a cropadcU^ a Scotch dijhi iSd 

TAKE oatmeal and watery make a domplin; put in th^ . 
ffftiddle ahuddock^s liver, feafon it well with pepper and fait I 
• boil it well in a cloth as you do an applc*duii)piin« The livet * 
<)lfrolves in the oat-mi^al, and eats very fine* 

> * ■ ■ • \ • • ' ' '■ ■ ■' 

^p pickle tie fine fiirple cabbage^ fo much admired at the 
z:i. great tables. 

^ TAKE two cauliflowers, two red cabbages, have a peck or 
^if^ney-beans, fix fiicksa with fix cloves of garlick on c>chftick( 
^^M Bba w*nt • 

37^ AppenStx ti ibi Art of Cooker^. 

■ ] wadi all vrell, ^Ive them one boil up» then drain them an a fievcf 
and lav them teafby leaf upon a large table^ and fait them with 
bay^falt ; then lay them a-drying in the fun, or In a flow ovenf 
until as dry as cork. ! . 

V To.fMketbephkle. J 

TAKE a gallon of the bcft vinegar, whh one quart of wf«' 

ter, and a handful offalt, and ai> ounce of pepper ; boil themi 

I r le: it ftand till it is cold ; then take a quarter of a pound of 

I - ginger, cut it in pieces, fait it, let it (land a week ; take half a 

] / *poundof muftardfced, wafli it, and lay it to dry ; when very 

dry, bruifehalf of it; when half is ready for thenar, lay a row 

of cabbage, a row of cauliflowers and beans ; and throw betwixt 

every row your muflard*feed, fomc black pepper, fome Jamaic* * 

I ' P^?P^f> fome ginger; mix an ounceof the root of turmericl! 

powdered ; put in the ptckle, which muftgoover alL It i^ . 
j • ' - bed when it hath been made two years, though it may be ufed 
\ y'y thefirftyear, ' ' . 

1 > , . To rat/e mti/br corns. 

' COVER an old hot-bed three or four inches thicfcy witll 

fine garden mould, and cover that three or four inches thick 

^ with mouldy long. muck, of a horfc muck-hill, or old rotten: 

J ftubble ; when the bed has Iain fome time thus prepared, boit 

-: any muflirooms that are not fit for ufe, in water, and throw tRe 

. water on your prepared bed, in a day or twoafter, you' wilh ba:ve 

the beft fmall button mufhrooms. 

t " ■ ■' ... .1 


^btfia£s heart water. 

TAKE balm four handfuls, fweet-majoram orte handfi^l,- .' 

rofemary flowers, clove-gilliflowers dried, dried rofc-buds, bdr- : 

rage^flowers, of each an ounce;* marigold flowers half art ; 

' - . ounce, lemon-peel two ounces, mace and cardamum, of each- f 

thirty grains ; of cinnamon fixty grains, or yellow and white r 

/. fanders, of each a quarter of an ounce, (liavings of harts- horn *-\ 
an ounce ;^ take nine oranges,^ and put in the peel ; then cut 

- them in fmall pieces ; pour upon tbcfe two quarts of the bf (f • 
Rhenifh, or the beft white wine ;^ let it infufe three or jKur 

^ days, being very ctofe flopped in a cellar or cool place :. if ir ^ 

'infufe nine.or ten days,- it is the better* , pJ 

. r , , . Take I- 

Appendix to tht Jrt of Ccffkcij. 575 

Take a flag's heartt and put off all the fat, and cut it very 
fmallj and pourinfo much KeniOi or white wine as will cover . 
It I let it Rand all night clofe covered in a cool place ; the next 
day add'the aforefaid things to it. mixing it very well together^ 
adding to it a pint of the beft rofewatcr) and a piotof the jtijce 
p/cclandinc: if you pleafe you may put in ten gfains of finron. 
and fo put it in a glafs (lill^ diltilling in water, raifing it well . ^ 
io keep in the ftcam, both of theftill and receiver* : * ^ . 

To make angelica water. 

V TAKE eight handfuls of the leaveS| wafh them and cut 
• them, and lay them on a table to dry ; when they are dry; put ^ 
them into an earthen pot, and put to them four quarts of ftrong ' 
;Dvine*lees $ let it ftay for twenty*four hours, but (lir it twice ia . 
tthe time ; then put it into a warm ftill or an ulcmbeck, and 
draw it off ; cover your bottles with a paper, and prick holes 
in it; fo let it ftand two or three days ; then mingle it all toge* 
ther, and fwcetcnit; and when it is fettled, bottle it up, and. 
ftop it clofe^ , . 

^ ?V male milk water. 

!^j TAKE the herbs agrimony, endive, fumetory, baum, elder. 

t^llowers, white nettirs, water creflc«, bank crcfles, fage, each . 

Ythree handfuls; eye*bright, brook lime, and celandine, rach 
two handfuls ; the rofes pf yellow dock, red madder, fennel, 
horfei-raddifli and liquorice, each three ounces ; ratlins ftoned 
one pounds nutmegs diced, winter bark, turmeric, gaiangal, 

,each two drams; carraway and fennel feed three ounces, one 

< gallon of milk. Diftil all with a gentle Hre in one day. You 

^^toy add a hapdful of May wormwood. 

TV make Jlip-coat cbeefe^ 

n^ TAJCE fix quarts of new milk hot from the cow, the Uroak- 
.^' ings, and put to it two fpoontuls of rennet; and when it h hard 
•' naming, lay it into the fat with a fpoon, noc breaking it all ; 
''^then picfs it with a four pound weigl.c, turning of it with a dry 
y doth once an hour, and every day fhifting i: into fiefli gr'dfs* 
}t will be ready to cut, if the weather be hot, in fourteen days* 

3-7* Jppind!xt0^ the Art of Cookery. 

-■ • '. •''■"» • : ■ ■ * . ■ . 

^0 mcli '4 hriel'hach cheefe. It inujt iemade in SeptmieiF.^ 

TAKE twQ gallons of n<ew xnilk, and a quart of good cream* 
Keac the cream, put in two fpoopfuls of lennei^ and when it 
is come> break it a )ittle; then put it into a wooden mould, in. 
the (btpe of a brick. It muft be half a year old before yon 
eat it : you myft prefs it a little, and fo dry it. • ' 

^0 tmju cordial poppy water. 

TAKE two gallons of very good brandy, and a peck of pop« 
piei> and put them together in a wtde«mbuth'd glafs, :^iid Ut 
them iland fbrty-elght hours, and theo ftrain the popples out; 
tike.a pound of raUins of the fun, ftone then ; and an ounce of 
coriander feed, and an ounce of fwecc fennel feeds, and an 
ounce of liquorice fliced, bruife them all together, and put them 
into the brandy, with a pound of good powder fugar, and let 
them ftand four or eight weeks, fhaking it evcfy (Say \ an() then 
jSrain it off, aiid ]>ottIe it dofe up for ufc. 

^p make white mead. 

' TAKE five gallons of water, add to th^t one g;^Uon of tho 
bed honey 1 ihen fet it on the fire, boil it together vvell, and 
flcim it very clean ; then take it off the fire, and fet it by \ then ' 
take two or three races of ginger, the like quantity of cinnainoji 
^nd nutmegs, bruife all (hefe grofsly, and put them in a little 
lloUahd bag in the hot liquor, and fo let it fland clofe. co* 
veired till it be cold ; then put as much ale«yeaft to it as will 
^ inake it work* Keep it ip a warm place as they dp ale ; arid 
>vhen it hath wrought well, tuti it up ; at two months yoif may 
drink it, having been bottled a month. If you keep it fot|r 
inonths, it will be the better* 

To make hown potta^ef 

TAKEa piece oflean gravy-beef, and cut it into thin collops, 

and back them with the back of a cleaver | have a (lew-pan 

over the firCt with'a piece of butter, a little bacon cut thin ; let 

them be brown over the Hre, and put in your beef; let it (lew till 

. it be very brown ; put in a little flour, and then have your broth 

f'eady and fiW up the f{;ew*pan ; put in two onions, a bunch 

. ^ . ... ^ ..^^. ... ... ..... ^... _ .. .^ 

^jippetiiix to the Art ofCcokery: 375 I 

iX fwcct herbs, cloves, mace, and pepper 5 let all ftew together * 

an hour covered ; then have your bread ready toalled hard to « 

ptit in your di(h, and ftrain feme of the broth to it, through « 
iine fieve; put a fowl of fotne fort in the middle, with a little 
boiled Tpinage minced in it ; garoiOiing your difh with boiled ; 

letcuce?, fpinage and lemooa 

■ ■ • •■ •• •:• ■ i 

To make white barley pottage^ wUb a large chicken in the 

widdle. . • 

FIRST malce your flock W4th an old hen, a knuckle of veal, 
a fcraig end of mutton, fome fpice, fweet*herbs and onions ; 
boH all together till it i>e flrong enough ; then have your bar- 
ley ready bdiled very tender and white, and ftrain fome of it 
through acuUender; have your bread ready toafied in your di(b, . 

Yvithfomeiinegreen herbs, minced chervil, fpinage, forrel I and 
piit into your difh fome of the broth to your bread, herbs, and 
chicken ; then barley, firained and re-flrained ; flew all toge« 
ther in thedifli a little while ; garnifhyour difh withboUed 
leituce5^ (jpinage, and lemon* . * 

Englijh Jews puddings % an excellent dljb fcrfix or /even 
people^ for the fxpence of fi>:ptnc.e. 

TAKEacair$ lights., boil theait chop them fine, and the 
<;rumb of a twopenny loaf fofcened in. the liquor the li|>hts were 
boiled in ; mix them well together in a pan ; take about half a ; . 
pound of kidney fat of a loin of veal or mutton that is roafted, 
or beef; if you havenone^ take fuet : if you can get none, melt - 
a little butter and mix in ; fry four or five onions, cut fmall . 

jand fried in dripping, not brown, only foft ; a very little v/intcr- 
favo.ury and thyme, a little lemon-peel fhrcd fine ; feafon with ' 
all-fpice, pepper, and fait to your pa!atc, b'-cak in two eggs 5 ; 
' mix it all well together, and have ready fome fheep's guts nice- 
ly .cleanM, and fiUthem and fry thfm in drilling. This is 
a very good difh, and a fine thing for poor people ; becaufcall 
fort of lights are good, and will do, as hog's, fhe^p* , and bul- 
lock's, but calPs are beft 5 a handful of paifley boiled arid chop- 
fed fine, is very good, mixed with the meat. Poor people may, 
Mfnftcad of the fat above, mix the fat the onions were fried in, 
fJl^nd they wjll be very good. . ^ 

Bb4 r* 

iJ$ ^Jppendlx iothf JrtofCcGkery. 

JV makf a Scotch baggafs. ^ * >'? 

. . •■ ' . •: ' . •' : ' * " , ': '-'J 

TAKE the lights, heart, and chicterlings of a calf, chp{f <:: 

them very fine, and a pound of fuec chopped fine ; (eafon with ;:> 

pepper and faU to your palate ; mix in a pound of ftour, or oacA . j 

meal, roll it up, and put it into a calf's bag, and boil i( ^ ah T 

hour and h^If will do it. Some add a pint of good thick cream^ ; 

and put in a little beaten mace, clove or nutmeg j of alUfpicd. .- 

1* very good in it, *. .j 

' . ' ' • . • * 

To make it [wett wUh fruit. 

TAKE the meat and fuet as above, and flour, with beatei^.^ 
fnace, cloves, and nutmeg to your palate, a pound of currants - 
walhed very dean, a pound of raifms ftqned and chopped fxoe^ 
half a pint of fack; mix all well together, and boil it in th^ 
talPs bag two h^urs* You inuft carry it to table iii cjic bag it 
is boiled in* 


To vtaki four crout. 

TAKE your fine hard white cabbage, cut them very fmall, \ 
have a. tub oh purpofe with the head out, according to thl 
quantity you intend to make ; put them in the tub': to every . 
four or five cabbages, throw in a large handful of lalt ; when, 
you have done as many as you intsnd, lay a very heavy weight ' 
on them, to prefs them down as flat as poflible, throv/ a clotli . 
on them,' and lay on the cover ; let them (land' a month,. thea j' 
you may befgin to ufe ijt. It will keep twelve months, but be 
lure to keep ic always clofe covered, and the weight on it ; if 
you throw a few carrawav feeds pounded fine amongft it, they ; 
give it a fine flavour. The way to drefs it is with a fine fa( ! 
piece of beef flewcd together. It is a difli much made ufe of \ 
amongft the Germans, and in the North Countries, where the , 
froft kills all the cabbages ; therefore they prefcrve them in this 
manner, before the froft takes them* 

Cabbage-flatks,cauiifluwcr fla!ks,andartichoke-flalks,pecI'<l 
^ndicut fine down in the fame manner, are very good. 

Tokap green fcjfe^ beans ^ 6?r. and fruity frejb and zoo4> 
/ ^ ' tiUCbrijtmas. - / 

OBSERVE to gather all your things on a fine clear day, in th^il 
|Acrea(e or full moon > take^ wclt-glaztd earthen or flone potir 
"• . a quite. 

^Jppm^ist to tie Art Qf C0oJitfy. ^fj •; 

quite new, that have not been laid in W4ter| wipe (hern cleans j; 
Uy in your fruit yery carefullvt and take great care qoric is 
bruifed or damaged in tl)e lca(t> nor too ripe, but juft in tKeif 

prime | ftop down the jar clofe^ and pitch it, and tie a leather- , % 
over. Do kidney beans the fame ; bury them two feet deep \t\ 
the eartht and keep them there lill you have pcca(Ion for them« 
Do peafe and beans the fame way, only keep them in thepods^ 

and don't let your peafe be either too young or too old $ the v. \ 

one will run to water^ and the other the worm will eat | as to i 

the two latter. Jay a layer of fine writing fand, and a layer of ^ i 

' pods, and foon till full ^ the reft as above. Flo>yers you may X 

kceji fhe fame way* . . *. . I 

5V mahepaco lillfl^ pr Indian pichkt the fame (be mangoe ; /. \ 

. come aver in. ; ' \ 

.TAKE a pound of race-gmger, and lay it in water one 

flight; then fcrape it, and cut it in thin dices, and put to it ^ 

fome fait, and let it ftand in the fun to dry \ take long pepper ' ; 
two ounces, and do it as the 2inger« Take a pound of garlicky * . ' i 
and cut it in thin flices, and lalt It, and let it ftand three days ; / •. • -^ 

then wa(h it well,. and let it be falted aaaini and ftand three \ 

days more ; then wafti it well and drain it, and put it in the fun . . r 

to dry. Take a quarter of a pound of nmftard- feeds bruifed, f 

and half a quarter of an ounce of turmerick : put thefe ingre* . i 

iircnts, when prepared, into a Urge ftone or glafs jar, with a < { 

gallon of very good white wine vinegar, and ftir it very oftea ^ ■ . \ 

for a fortnight, and tie it up dole. ' .v 

In this pickle you may put white cabbage^ cut in quarters, • )^ 

and put in a brine of fait and water for three days» and then "(* 

boil frefli fait and water} and juft put in the cabbage to fcald, •: 

and prefs out the water, and put it in the fun to dry, in the .1; 

fame manner as you do cauliflowers, cucumbers, melons, ap« . . t 

bles,FrcnchbeanSj^plumbs, or any fort of fruit. Take care they F 

are all well dried before you put them into the pirkle : you need . !^ 

never empty the jar, but as the things come in feafon, put them ] 

in, and fupply it \yith vinegar as often as there is occafion* . \' . \^ 

If you would have your pickle look green, leave out the tur* I 

nieriik, and green them as ufual, and put them into this ptckle " j; 

cold. \ 

In the above, you may do walnuts in ajar by themfelves %■' \ ■ \ 

l^ut the walnuts in without any preparation, tied dofe down, ' y. 

;Cfl<l kept fomc time. * »' 

j78 '/fp'eniix U the Art df Coohty^ 

X^^prefcrve cucumlers equal wUb any Italian fweetmeat. .! 

' TAKE fine young gerkins, of two or three differenc (izes i 
put them into a ftone jar» cover them well with vine-leaves, fiir 
the jar with fpring-water, cover it clofe ; let it (land near the 
fire, fo as to be quite warm, for ten days or a fortnight ; then 
fake them out, and throw theni into Ipring-water, they will 
look quite yellow, and {link) but you mud not mind that. Have 
ready your preferving-pan ( take them out of that water, and 
put them into the pan, cover them well with vine-leaves, fill. 
it with fpring-watcr, fet Jit over a charcoal fire, cover them 
clofc, and let them fimmer very flow ; look at them often, and 
vhen you fee them turned quite of a fine green, take o!f the 
leai^es, and throw them into a'large fieve \ then into a coarfe 
cloth, four or five^timcs doubled i when they are cold, put thenr 
into the jar, and have ready your fyrup, made of double •refined 
fugar, in which boil a great deal of lemon*pccl and whole gin** 
gef ; pour it hot over them» and cover them down clofc ; doit 
three limcs ; pare your lemon-peel very thin, and cut them in 
long thin bits, abouj: two inches long ; the ginger mud be 
well boiled in water before it is put in the fyrup. Take long , 
.cucumbers, cut them jn half, fcoop out the infide ; do them the 
fame way : they eat very fine in minced pies or puddings \ of 
boil the (yrup to a candy, and dry them on ficvcj^ 

^*be Jews way ofprefefving falmcn^ and all forts ofjijij. 

TAKE either falmon^cod, or any large fifh, cut ofFthe head, 
watli it clean, and cut it in dices as crimp'd cod is, dry it ytty 

. iirell in a cloth y then flour ir, and dip it in yolks pf eggs, and 
fry it in a great deal oFoil^ till it is of a fine brOwn, and weH 
xlone^ take it out and lay it to drain, till it is very dry and cold. 
^Vhiiingf, m^ckrel, and flat fi(h» are done whole ; when they 
are quite dry and coldj lay them in your pan or veflel, throw in 
between them a good deal of mace, cloves, and fliced nutmeg, 
a few bay leaves ; have your pickle ready, made of the bed 
white wine vinegar, in v/bich you muft boil a great many cloves 

. pf g^rlick and &aIot, black and white pepper, Jamaica and 
long pepper, juniper berries and fait ; when ttiegarlick begins to 
be tender, the pickle is enough; when it is quite cold, pour it 
o^iyour fifh, and a little oil on the top. They will keep good 
fi twelvemonth, and are to be eat cold with oil and vinegar: they 
lylll go good to the EaH-Indies. AH forts of fiilifiicd well in 

^JppeniiX to the Art pfCooltry^ ^ 379 

i&n, eat very fine cold wiih (halor, or oil and vinegar. Obferve^ 
In the /icklingof your fifli^ to have the pickle ready : firft put 
Ji little pickle in ; then a layer of fifh ; then pickle-; then a little 
fUb« and fo lay them down very clofct and to be well covered s 
put a little raflpron in the pickle. Frying fifli in common oil if . 
t\ct fo expenfsve with care $ for prcftnt ufe a little does; and 
if the cook is careful not to burn the oil» or black ir^ it will , 
fry them two or three times* 

7q prcferve tripe to go to the Eajl-Indies. 
GE'Ha fine belly of tripe^ quiie frcfh. Take a four galloii 
^ caflc well hooped,' lay in your tripr /and have your pickle readjr 
made thu& : take feven quarts of ipring-water, and put a$ much 
fait into it as will make an egg fwim, that the littleend of the. 
egg may be about an inch above the water \ (you muft take care 
to have the fine clear falt^ for the common ialt v/ill fpoil it) 
add a quart of the beft white wine vinegar, two fprigs of rofe- 
mary, an ounce of all fp^ce, pour it on your tripe ; let the 
cooper fallen the cafk down directly ^ when it comes to the 
Indies, it mud not be opened till it is juft a-going to be dref* 
fed; for it won't keep after the calk is opened. The wav to 
it^U it is» lay it in water h4lf an buur ^ then fry it or boil tt as 
Vfc do here. 

^c manner of drejfmg various forts of dried fjh \ asjiock; 
fjh^ codyfalmon^ whitings^ ^c. 

, Tb^ gineral ruU for Jiteping of dried fjhy the Jiul^fijh fxaptid. 

ALL the kipds, except ftock*iiOi, arc falted, or either dried 

in the fun, as the moft common way, or in prepared kilns, or 

^by the fmoice of wood«fires in chimney corners ^ and in either 

cafe, require the being foftened ^nd freOiened in proportion 

to their bulk or bignefs, their nature or drynefs ; the very dry 

' fort, as, bacalaoi cod iiOi or whiting, and fuch like, (houtd be 

ilceped in luke warm milk and water; the deeping kept as 

near as poflible to an equal degree of heat. The larger fifh 

' i^iould be llerpcd twelve, the fmall, as whiting, &c. about ttf o 

hours. The cod are therefore laid to deep in the evening, the 

jvhitings, &c. iii the morning before they aretobedrefleJ$ after 

•jhe time of deeping, they are to be taken but, and hung up bjT 

,the tails until they are drefled : the reafon of hanging them up is, 

;^.jliat they foften equally as inthedeeping,withoutcxtra£lingtOQ 

^•fpucbof the re)iO)j which wou}d inake them iDfipids wbqn thus 

' ■ ■ / * ' pr^-. 

|8o jfppendix^ to the Art ofCockerjr 

prcpareJ, the fmall fi(bt as whiting, tuflc, and fuch likci art 
flowered and laid on the gridirons and when a licrle hardened 
on the one fide, tnuft be turned and baAed with oil upon ^ 
feather; an(i when b^fted on both fides^ and well hot through^ 
fakcn up, always obfcrving, that as fwcet oil fupplcs,and fup- 
plies the fifh v/ith a kind of artificial juices^ fo the fire draws 
out thorp juices and hardens them ; therefpte be careful not to 
Jet them broil too long ; no time can be piefcribed, becaufe of. 
the difference of fires, and various bignefs of the fifh. A clear 
charcoal fire is much the befl, and the fifh kept at ^ good dif- * 
tancc to broil gradually : the bcft way to know when they arc 
enough is, they will fwcll a little in the baftjng, and yoi| muft 
Slot let them fall again. 

The fauces are the fan^e as ufuail to fait •fifli, and garni/h witl» 
oyflers fried in batter. 

Bat for a fupper, for thofc that like fwcet oil, the beft fauce 
is oil, vinegar, and niuflard beat qp to a confiflence, and fervcd 
up in faucers. 

If boiled as the great f^fh ufually are, if fliouldbeijimilk and 
water, but not fo property boiled as kept jutt fimmcring over 
an equal fire ; in which way, half an hour will do the largeft 
ii(h» and five minutes the fmallclh Some people broil Iwtb 
forts after fimmcring, and fomc pick them to pieces, and then 
tofs them up in a pan with fried onions and apples. 

They are either way very good, and the choice depends pn 
the weak or ftrong flomach of the eaters. 

Dried falmon mujt be diffenntlj managed $ 
FOR though 9 large fifli, they do not require more fteeping 
than a whiting j and when laid on the gridiron, ihould be mo-r ^ 
derately peppered. 

The dried ba^ring^ 

^ INSTEAD of milk and water, (hould be fieepcd the like 
time as the whiting, in fmall beer ; arid to which, as to all kin^ 
of broiled falt-fifh, fwcet oil will always be found the beft baft- 
ing, and no way affcd even the delicacy of thofc who do not 
loveoiu . * ^ 

Stockfjh^ : 

ARE very different from thofc before-mcntioned s they being 
itxti in the frofl without fait, are in their kind very Mi^xd^ 

jippeiiiixtothtArtcfCoohtrj. ^8i 

%f\i are cnly eatable by the ingredients that make theih' b, and 
theart of cookery } they (hould be firftbeat with a fledge hacn« 
mer on an iron anvili or on a very foltd fmooth' oaken block i .' 
und.when reduced almoft to atomsi the fkin and booes takpii 
away, and the remainder of the dOi deeped in milk and waroi 
■water until very foft | then flrained out, and put into a (bop^ 
difh with new milk, powdered cinnamon, mace» and nutmeg; ; 
thechief part cinnamon, a pafte round the edge of the difli^' 
and put in a temperate oven to fimmer for about an hcur, and 
then ferved up in the place of pudding, 

N, B. The Italians eat the ikin boiled, either hot or cold^ 
and moft ufually with oil and vinegar, preferring; the fkin t0 
the body of the fifli.- / 

. The way of curing mackrth 

fiUY thernt as frefli as poffiKe, fplit them down tKcifacTcs^ 

^pen them flat: take out the guts^ and wafli the fifli very dcact 

from the blood, hang them up by the tails to drain well $ dtf 

•this in the cool of the evening, or in a very cool place \ ftrcwr. 

fait at the bottom of the pan, fprinkle the flfli well with clean 

/i>ilt, lay them in the pan^ belly to belly, and back to backi le^, 

them lie in the fait about twelve hours, wafli the fait clean oiF 

in the pickle, hang them again up by the tails half an hour to 

^ drain % pepper the tnfides moderately, and lay them to dry on* 

inclining (tones facing the futi ; never leaving them out when 

the fun is ofl^, nor lay them out before the fun his difperfed 

the dewsj and the ilonefs you lay them on be dry and warm* A: 

week's time of fine weather per fedlly cures them 5 when curedy 

hang them tip by tails, belly to belly, in a very dry place, but 

not in fea-coal fmoak, it v/ill fpoil their flavour! 

i To drefs cured macknL 

. EITHER fry them in boiling oil, and lay them t6 rfraln, olr , 
broil them before, or on a very clear fire : in the lau cafe, bafte. 
them with oil and a feather ; fauce will be very little wanting^, 
ai'th^y will be very moift and mellow, if good in kind i* other* 
wife you may ufe melted butter and crrmp;:dparfley. 

Calves fiet fiewed. 

' GtJT a calf*$ foot into four pieces, put it int6 a fauce pan^ 
with half a pint of foft water, and a middling pota'oe; fcrape 
*• . -the 

382 lApptn£x to iU Art of Cooktry. 

the OtitC^e: (km clean oiF» dice it lhin» and a middling oAioft 
peeled and' diced thin, focne beaten pepper and rilt, cover ic ^ 
clofe, and let it ftcw very foftly for about two hours after it *' 
boils ; be fure to let it fimmcr as foftly as youcan : eat it with^" 
out any other fauce \ it is an excellent di(h. 

^0 pickle a buttock of heef. .. ' 

TAKE a large fine buttock of well fed ox beef, and with a :-> 
long narrow knife make holes through^ through which you : 
mult run fquare pieces of fat bacon, about as thick asr your finr<». ^ 

Ser, in about a dozen or fourteen places, and have ready a gre^t 
eal of parfley clean wafbed and pickled fine, but not chopped; 
ami tn every hole where the bacon is, ftufFin as much of the ' 
parfley as you can get in, with along round ftick ; then take , 
half an ounce of mace, cloves and nutmegs, an equal quantity^ 
cf each, dried before the fire, and pounded fine, and a quarter ' 
of an ounce of black pepper beat fine, a quarter of an ounce of | 
cardaniom-feeds beat fine, and half an ounce of juniper berflcs : 
beat fine, a quarter of a pound of loaf-^fugar beat fine, two large' ' 
fpoonfuls of fine fait, two tea-fpoonfuls of India pepper, mix 
all together, and rub the beef well with it; let it lie in this 
pickle two days, turning and rubbing it twice a day ^ thea 
throw into the pan two bay-leavcs i fix (halot^ peeled and cut^ 
. fine, and pour a pint of fine white wine vinegar over it, keepf ^ 
ing it turned and rubVd as above; let it lie thus another day y^ • 
then pour over in a bottle of red port or Madeira wine ; let it 
lie thus in this pickle a week or ten days ; and when you drefs ^ 
it, ftew it in the pickle it lies in, ijvith another boctle of red j^ 
v/ine ; it is an excellent difh, and eats beft cold^ and will keep "^ 

n month or fix weeks good. 

-' ** 

STtf make a fine bitter. ^ .1 

TAK£ an ounce of the finefl Jefuit powder, halfa quariejjf -t 
of an ounce of fnake-root. powder, half a quarter of an ounce of 1 
fait of wormwood, half a quarter of fafFron, half a quarter of 
cocnineal ; put it into a quart of the beft brandy, and let it ftaiid 
. twenty*four hours ; every now and then (haking the bottle. 

An approved tnetbcd prallifed iy Mrs. Dukely^ the queerifs 
tyre-woman^ to prefer ve bair^ and wake it grow thick. 

* TAKE one cjuart of white wine, put in one handful jofrofe*;^ 
. taary flowersjhalf a pound of honey, diftil them togetherj them 


. ^Apptndixto tbt Art ofCi^kery. • jjj 

tW t quarter of pint of oil of fwcct almonds, (hake It very 
'Well together, put a little of It into a cup, warm it blood warait 
rub it well on your head, and comb it tJry. 

A pDwiiT for the beart^bum^ : / 

TAItE white chalk fix ounces; eyes and claws of crabs, of 
each and ounce ; oil of nutmeg fix drops ; make them into a 
line powder. About a dram of this in a gtafs of cold water is 
an infallible cure for the heart-burn* 

= : A fne Up fahi. 

TAKE two ounces of virgin*s wax, two ounces of hog't 
lardi half an ounce of fptrrmaceti, one ounce of oil of Tweet* 
•almonds, two drams of balfam of Peru, two drams of iiikaoet 
root cut fmall, fix new raifms (bred fmalli a little fine fugar^ 
iimmer them all together a little while ; then drain it off intb 
Jiltle pots. It is ihe fineft lip falve iu the world* 

. ^0 make Carolina fiiow balls. 

TAICE half a pdund of rice, wafli it clean, divide it xMo fi< 
parjts \ take fix apples, pare them and fcoop out the core, ia 
ivhich place put a little lemon-peel fiired very fine \ then have 
ready fome thin cloths to tie the balls in : put the rice in the 
doth, and lay the apple on it, tie them up clofe ; put them into 
cold water, and when the water boils, they will take an hour 
and a quarter boiling : be very careful how you- turn them 
into thedifh, that you don't break the rice, and they will look 
as white as fnow, and make a very pretty di(b. The fauce is, to 
this quantity, a quarter of a pound of fre(h butter, mel ted thick^ 
. a glafs of white wine, a little nutmeg and beaten cinnamon, 
niade very fweet with fugar : boll all up together^ and pour ic 
into a balon, and fend to table. 

A Carolina rice pudding. 

TAKE half a pound of rice, wafhitcleapi putittntoa fauce* 
pan, with a quart of milk, keep it ilirring till it is very thick % 
take great care it don't burn ; then turn it intoapan, and grate 
fonie nutmeg into it, and twotea fpoonfuls of beaten cinnamon, 
arlittle lemon-peel fbred fine, fix apples^ pared and chopped 
ifeall: mix all together with the yolks of thrcceggs, and fweet- 

^iH j^^PP^f^i^ ^^ ^^' ^ri of Cookery: 
cncd toybur palate ; then tie it up clore m % cloth ; put in 
into boiling watferi arid be fiife to keep it boiling, all the time ; 
^an hdur and a quarter Will boil it* Melt buttct and pour over 
it, and thbw fome fine fugar all over it ; ^nd a little wine id 
the fauce Will be a great addition to it. 

:^To dijiil thack water^ ta^ MonmoutVi way. 

■r TAKE three. bUnccs oF hart{horn» (haved and boiled in bur<* 
iagc water i or fuccory wood, forrel or refpice water ; or three 
pints of any of thefe waters boiled to a jelly, and put the jelly 
and hartfhorn both ioto the dill ; ahd add a pint more of thefe 

foots tvvo ounces ; of balm, of fw^et majoram, of burner, of 
each half a handful J lily comvally flowers, biirragc, biiglofs, 
tofemary, and marigold flowers; of each two ounces j of citron 
tinds, cardus feeds and citron feeds, of alkcrmcs-berries and 
iitifchineali each of thefe ah ounce. 

Prepare tilt thtfefimplis thuL 

CjATH^ the flowers as they Come in feafon; and put then^ 
In glafTes With a large mouth, and put with them as much good 
fack as will cover tbem» and tie up the glafles dofe with blad- 
.derswetiiithefack, with a cork and leather tied upon it dofe/ 
Adding more flowers aihd fack as, occafion is ; and wheii 
one glafs is full^ take ahbther^ tilt you have your quantity of 
^ilowers to diftil i ' put cochineal into a pint bottle; with half i 
pint of fack^' ahd tie it up clofe with a bladder under the cork; 
~ and another on the tbp wet in fack, tieJ up clofc with brov/n 
'thread \ and then cover it up. clofe with leather, and bury it 
. ' fiahdihguprightin abed ofhochorfe*dun^ for nine or ten days ^ 
look at it, and if driTolved, take it out ofth'e dung,* butdon'c 
open it till you diflil ; flice all the rofes, beat the feeds and the 
alkerfnes-berries, and put them into another glafs; amongft all; 
put rio more fack than needs ; and when you intend to didil, 
•ukca pound ofthebeft Venice treacle, anddiHulveitin Axpints 
o I the bcft white wine, and three of fed rofe*vvaicr, and put all 
.the ingredients into a hafon, and ftir them all together, and 
.diftil them in a glafs ftill, balnea Marls \ open not the in^xe* 
-dients till the Jamc day you diftiU 

I N D E^ X. 

••'.••■ A.-. ' 

' A Lmond. to make an almond 

JiX foop, 156. An almond 
/raic, ij9« To make pretty 

• almond puddings* 166. An- 
other way to make an almond 

. pudding, 268. To boil an al- 
mond pudding, 209. To make 
the Ipfwich almOnd pudding, 
2i6. Almond hogs puddings, 
-threewavs, 348, 249. Almond 
cheefircakcs, 179. Almond cuf- 
tardf, 280. Almohdcream, 283, 
Almond rice, 245. How to make . 
almond knots, 347* To make 
almond milk for a wa(h« ^48. 
How tomakefine almond cakes, . 

Amulet, to make ah am ulei of 
beans« 205. * 

Anchovy, to make anchovy 
fauce, 119. Anchovies. to8, 

Akdouill£s, cr calf's cbitter- 

lings^ to drefs, 58. 
-A'NCEi^iCAy howtocandjrit, 359/ 

Apple-fritters, how to make 
1 56. To make dpple fraaes, I ;9, 
A pupton of apples, 161 • To 
bake apples whole, ib. To inake 
black caps of apples, ib. An ap^ 
pie podding, in, 220* Apple 
dumplings, twoways» 222. A 
. florentine of apples, 223. An 
apple pye, 225. 

210,216,220* To pickle apri- 
cots, 26 J. To prcfcrve apricots 
304, 348. To make ihln apricot 
chius, 349* How to pteferve 
' apricots green, 3;4» 

April, fruits yet Ming, 316. 

Arms, of iron or fteel, how to 
keep from rufiiog, 366. 

AtTicKOKEs, how to drefs, 17, 
To make a fricafey of artichoke- 

■ boftw m 3, 1 9 1 # To fry artidiukcs 

. ib« To make an artichoke pye^ 
223. To keep :.riichoke bot^ 
toms dryi 242, To fry arti-. 
choke bottoms, ib. Toragoo 
artichoke bottoms, ib.. Totri«. 
caicy art:chokc bottorbs. 243* 
To pickle young artichckes, 
269. To pickle artichoke bot« 
toms, 270. To keep ariichokca 
all the year, 309, To dicfs arti-* . 
choke fuckers the Spaniih way, 
^4^, To drv artichoke- ilalksi 
lb. Artichokes preferved the 
Spanifh way, ib. 
AspaR Acus/howtodrefs 17* Hovi^ 
to make a ragoo of afparagus, 
110/ To drefs afparagus and* 192. Afparagus forced in 
French rolls, 195. To pickle 
afparagus, 263. Afparagua 
drefled the Spani(h way, 343* 
August the prodaftofthekitchea 
and fruit-gaidei; this month, 326 
Bacon, how to make, 259. Ho\^ 
to chufe Ehgli/h bacon, 320* 
See Beans. 
Sake, tobakeapig, 4. A leg of 
beef, 20. An ox's head, ib. A 
cairshcad, 27. Afheep*shead 
28. Lamb and rice,. {o. Bak'd 
mutton chops, ib. Ox*s palates . 
bak*dj 118. Tobaketurbuts* 
172. An almond pudding, apS 
• Filh, 245. An catmeal pudding 
24c. A rice pudding, ib. Balc'd; 
cultards, how to make, 286. 
Balm, howtodiftil, 3i4« 
Bamboo, an imitation of, how td 

pickle, 270. 
Barbel, afifli,howtochu(e, 324* 
Barberries, how to pickle, 263* 

To preferve barberries, 355. 

Barlev*soop, how to nukei 

i^uToraakcbarley-gruei, 154 

A pearl barley Pudding, 2 to. A 

C c French 

I N D E X. 

French hitltj puddings 211. 
Barl<!y water, 239. Barley 

••cream, 282, 361. 

Bailm, to make bread without 229* 

Battsr, how to make a batter 

' puddin)^, 213. To make a bat- 
ter pudding without eggs, ib. 

Beans and Bacov^ how to drefs, 

' 18. Tomakeafrkafeyofkid* 
neyl>eans, 109. TodxefsWind- 

^ for beans, ib. To makea ragoo 
of French beans, 196. A ragoo. 
ofbeans with a force, ib. Beans 
ragoo'd with a cabbage, 197., 
Beans ragooM with parfnips, ib. 
Beans ragoo'd with potatoes, ib. 
How to drefs beans in ragoo,. 

' 202. How to make an aipulet 
of beans, 203. To make a bean 
unfey, ib. Beans dre/Ted the 

, German way, 343. 

Beet-koot. how to pickle, 265. 

Bedstead, to clear of bugs, 

« 330. 

Beef, how.toroaft, 2, 12. Why 
not tc be fatted before it is laid 
to the fire, 2. How to be kept 
before it is drefled, ib. Its pro- 
per garnilh, ib. How to draw 
beef gravy, 18. To bake a leg " 
of beef, 20. How to ra^o a 
piece of beef, 33. To force a 
lurloin of beef, 34, To force 
the inlide of a rump of beef, the 

• Frenchfafliion, ib. BeefEscAR* 
LOT, 36. Beef aladaubfy ib. 
Beef a la mode in pieces, ib. 

' Beef a la mode the French way, 
ib. Beef olives, 37. Beef coU 
lops, ib. To ftew beef (leaks, 
38. To fry beef (leaks, ib. A 
second way to fry beef (leaks, tb. 
• Another way to do beef (leaks,' 
' 39* A pretty fide d'jtti of beef, 
ib. To drefs a fillet of beef, ib. . 
beef Ikaks rolled, ib-'.Toftewa 

* rump of beef, 34. Anbthcrway 
roflewarumpofbeef, a'J. Por- 

tugal beef, 4?. To ftew t rump'* 
of beef, or the brifcot, theFrencni 
. way, ib. To ftew beef gobbets, 
ib. Beefroyal, A2. Tomakecol- 
lops of cold beef, iic.Tomake 
beef broth, 126. Abeefflealc 
pye, 136. Beef broth for very 
weak people, 234. Beefdrinlc. 
for weak people, 234. A beef 
pudding, 244. To pot cold 
^cff 259. Beef like vehifon, 
253. To collar beef, 254. An. 
other way to fcafon a collar of 
beef, 255. TomakeDutch beef, 
ib. Beef-hams, 257. Names of^ 
the different parts of a bullock,. 
316, 317* Howtochufegood 
beef, 319. How to pickle or 

Ercferve beef, 339. To flew a 
uttockuf beef, 340. The Jews 
ways to pickle beef, which will / 
go good to the Weft*Indies, 
and keep 3. year good in the 
pickle, and with care will go to li^ 
the Eaft Indies, 366. Pickled ^ 
beef for prcfentufe, 369. Beef . I 
fteaks after the French way, ib. 
To -pickle> a buttock of beef, 

Beer, ^ireAions for brewing it,. 
29;, 296. The beft thing for 
ropc'becr, 296. The cure four 
beer, 297. 

Birch wine, how to make, 293. 

Birds potted, to fave them when; 
they begin to be bad, 2;9. 

Biscuits, to make drop bilcuits, t 
275. To make common bif* 
cults, ib. I'o make French bif- 
cuits, 276, 349. How to make '. 
bifcuit bread, 3^9. To make: 
orange bifcuits, 364. 

Bitter, how to make fine, 382. 

Blacicdirds, tochooftf, 322. 

Blackcaps, how to make,' i6i«' 

Blackberry wine, to make 303. 

Bl AKCH*D-CB EAM, tOllukc, 283. 

Boil, general dircAion^ for boiling 

i N D E X. 

t. ToboiUliam, ib, To boil 
a tongue, ib. Fowls and houfe 
lamb, 9. Pickled pork, 20 A 
rump of beef the French falhiaa 
3$. ' A haunch or neck of ve* 
nifon, 65. A leg of mutton like 
veiiifon, ib. Chickens boiled 
. with bacon and cellery.^ 77. A 
duck or rabbit with oniitns, 79, 
Ducks the French way, Su i*i- 
^eom, 8;. Ditto, boiled with 
rice, 87. Partriiigcs. 9 1, Rab- 
bits, 99. Rice J 01. A cod's 
head, 169. Turbot, 172. Stur- 
geon, 181. Soals, 194.. Spinage. 
194. Afcragoftreal, 233. A 
chicken, 134, Pigcon>, 235, 
Partridge or any other wild* 
fowl, ib.a ptiife or flounder, ib. 
Bologna faufages, how to hiake. 

Bombarded vral, ;4. 
Brawn, howtomakellnm-brawn, 

256. How 10 chufe brawn, 319 
BRCAO-PUDDiNC how to make, 

213. To make a fine bread- 

Eudding, 214, An ordinir/* 
read-pudding, ib. A bak'd 
bread pudding, ib. A.bread and 
butter pudding, 218. Bread 
foop for the iick, 258. White 
bread after the London way, 
297. To make French bread 
ib. Bread ivithout barm, by the 
help of a' leaven, 399. 

Brewing, rules for, 295. 


Brocala, howtodrefi, 16. How 

to drefs brocala and eggs, 1^2, 

Brocala in fallad, ib» 

Broil, to broil a pigrcn, 6. To 

broil (leaks, f* Gei»«ra} direc 

tions for broilmp, 8. Tobioil 

chickens, T5. Cod-founds broiU 

ed ivith gravy, 1 1 ?'. Shrimps, 

cod, fulmoii, whiting, or bad* 

docks, 171. Mackrcl, 171. 
Weavers, ib Salmon, 1^3. Mac. 
• kare! whole, 174, Hernnj^s, ib. 
Haddocks, when ihcy are 10 
high feafon, 176.. Cod-fi)ands 
ib. Ec!s, 179. Potatoes, 193, 
Broth, O.roiig, how to make tor 
foops or gravy, 120. Tomake 
iicottg bro:h to keep for ule, 
123. Mutton broth, 126. Beef 
broth, ib. Scotch barley broth • 
ib. Roles to be obferved ia 
making broths, 129. Beef or 
mutton broth for weak pcopl:. 

233. To make pork broth, 

234. Chicken broth, 236* 
Buccs, how to keep cl^ar from, 

339. To clear a bedllead 0/ 
buggs, 330. • 

BuLLiCE whit^ how to keep fd.* 
tarts or pics, 311. 

BoLLOci:, the fci'eral parts of 
one, 316, 317. 

Buns, how to make, 277. 

Butter, Iiowtomelt, 5. How to 
burn it for thickening of fauct, 
19. . How to make buttered 
wheat, 154« To :nake buttered 
loaver, 191. A buttered cake, 
272. Fairy butter, 2S0. Orange', 
butter, ib. A buttered tort, 589*. 
To mail a pound of butter, 31). 
How to choufe butter, 320. 
Potted butter, how to prefcrve, 
339. To make almond butter^ 


Cadbaces, how todrefs, ij, A • 
forced cabbage, 112. .Stewed 
'rt:d c«bbag-*, ib. A fircemeajj^re 
cabbaj»e, 204. How to pickle 
red cabbage, ?63. Todrefsred 
cabbage the Dutch wjy, good 
for a co!J in the bteall, 34^. 
To dry cabbijfi flilks, 344. To 
pickle ilic li;ie pU'ple cabbajtc, 
57 1 • To niake four croot, 276. 
' C c a Cao. 

i N D E X, 

Cake, how to make potatoe cakes, 
i$2. How to make a rich cake, 
J7i, To ice a great cake, tf2m 
To make a pound cake, ib« A 
cheap feed cake, ib. A butter 
cake, ib. Gingerbread cakes, 
273. A fine feed or fafFron cake, 
ib^ A rich feed cake, called the 
Nun's cake, ib. Pepper cakes, 
27 A. Portugal cakes, ib. To 
snake a pretty cake, ib. Litile 
£ne cake*, 275. Another fort of 
little cakes, ib. Shrewlbury 

; cakes, 276. Madling cakes, ib, 
V ' Littleplumb cakes, 278. Chcefe 
cakes. See Cheesecakes* A . 
cake the Spanifh way, 349. 
How to make orange cakes, 
3; I. To make white cakes like 
china diflies, 353. Frnealmond 
, . <akes, 353. Uxbridge cakes, 
ib, Carraway cakes, 360. Su- 
gar-cakcs, 362. 

Calj*5-heao, how to hafti, 26, 
TohalhacalPsheadwhite, 27, 
To bake a calPs head, ib. To 
Hew acafPs head, 52. A calf's 
head furprize, $7. Calf's chit- 
terlings or Andouilles, 58. To 
drefs calfs chitterlings curiouf- 
}y» 59- A calf's liver in a caul, 
90. To roaft a calf's liver, 91. 
To make a calPs foot pudding, 
130. A calPsfootpyc, 135. A 
calPs head pye, 141. Calf's 
feet jelly, 286. The feveral 

" parts of a calf, 371. A calf's 
head drelTcd after the Dutch 
way, J71. To make a-fricafey 
of calPs feet and chaldron, at- 
ter the Lalian wa}v 371. CalPs 
fee: ftewed, 381. 

Cak'dy, how to candy any fort of 
flowers, 3o;« To candy ange- 
lica, 3 $9. To candy caflla, 3601 

CAP0i\'s> howtochufe, 321, A 

capon done after the Fren/cft 
way, 369. 
C/PTAiMS of ftipr, directions for, 

Carolika fnow-balls how-to 
make, 38^. To make Carolina 
rice-puddmg, ib. 

CARP,howtodrcfsabraceof, 119. 
1 20. To Aew a brace of carp, 
166. To fry carp, 167. How la 
bake a carp, ib. To make a 
carp pye, 226. Howtochufe 
carp, J 24. 

Carraway cakes, how to make, 
360. . ^ 

Carrots, liowtodrefs,'i5. To 
make a carrot pudding two 
ways, 209, 2 ID. Carrots and 
French beans drefled the Dutch 

^way, 343. 

Cassia, how to candy, 360. 

Catchup, how to make catchups 

. to keep twenty years, 240. To 
make catchup two ways, 308^ 
309. EogliA catchup, 334* 

Cattle, horned, how to prevent 
the infe£lion among them, 


Caudle, how to make white cai»» 
dle« 236: To make brown cau* . 
die, 237. 

Cauliflowers, howtodrefs, 17* . 

' To ragoocauliflowers, 1 1 1. Uo>v 
to fry caultflowers, 2o6« To 
pickle cauliflowers^ 564. To 
drefs cauiiRowers die Spanifb 
way, ibid. 

Cav^ach, how tomake, 259. 

Chardoons, how fried and but« 
ter'd ir)o* Chardoons a la fro- 
mage, ib. 

Chars, how to pot, 23U 

Cheese, how to chufe, .320. To 

pot Chcfliire cheefc, 2£^. To 

make flip-coat cheefe, 373. To 

make brick*back cheefe, 374. 


I N D E X 

CutisiCAKis, to make fine 
cheerecalcesi ' 378. Lemoo 
cheerecake's, two forts, 279; AI- > 
mojidcheere cakes, ib. Chcefe- 
cakes without currants, 3^7* 

Chbcse-cukd pudin^s, bow to 
xnnke, 2 1 £• To make a checfe- 
^urd florendine, 222. 

Cherry, how to make a cherry 
pudding, 220. To nnakeacher. 
ry pye, 225. Cherry wine, 293. 
Jar cherries, 500. To dry cher- 
lies, 301 . To prcferve cherries 
with die leaves and flalks green, 
lb. To make black cherry wa- 
ter, 314. To candy cherries, 
333. How to dry cherries, 3^2. 
To make marmalade of cherries, 
3?2* To prcferve cherries, 354, 


Ch e s h 1 r e pork pye, how to make^ 
138. How to make it for fea, 
247. To pot Chcfliirc checfc, 

Cfi£SNUTs, how to roaft a fowl 
with chefnots, 72. To make 
chefnutfoop, iz^. To do it the 
French way, 126. To make a 
chefnut pudding, 215. 

Chickens, how tofrjcafey* 2J. 
Chicken furprize, 73. Chickens 
* roafted with force-meat and cu- 
cumbers, 74. Chickens a la 
braife, ib. To broil chickens, 
7;. Puird chickens, ib. A 
|»rctty way of Acwing chickens, 
j6. Chickens chirlngrate, ib. 
Chickens boilM with bacon and 
<elery, 77. Chickens with 
tongues, a good diih for a 
great deal of company^ ibid. 
Scotch chickens, ib.To marinate 
chickens, 78* To ftewchickens, 
ib. To make a currey of 
chickens the ladian way, 101 • 

To make t chicken pye, i jS. 
To boil a chicken, 234. To 
mince a chicken for the Hck, or 
weak people, 25;. Chicken 
broth, 236. To pull a chicken 

* forthefick, ib. Tomakechick- 
en water, ib. Chickens drcfleil 
the French way, 370. Chickens 
and tufkies dreiled after the 
Dutch way, 371. 

CtiiLD, how to make liquor fbf 
on^ that has the tbrufli, 240. 

CiiocoLATE, the quantity to 
make, 357. To make diam 
chocolate, 345, - 

Chouder, a fea diih, how to 
make, 368. 

Chub, a fiih, how to cho(e, 324. 

Citron, fyrup of, how to make, 
304. How- to make citron^ 



Ctov2 gillitlowers, how to make 
fyrup of, 304. 

Cccic, how to chufe, 321. 

CocKs-coMJis, how to force, loj* 
To preferve cocks-combs, ib. 

Cockles, how to pickle, 269. 

Cod and Coolings, how to 
chufe, 524. Cod-founds broil'd 
with gravy, 1 12. How toroi& 
a codV head, ij63. To boil a 
cod^s head , 1 69. I low to (lew ' 
cod, ib. Tofricafeyacod,.!;©. 
To bake a cod's head. ib. To 
broil cod, 171. To broil cod* 
founds 176. To fricafcy cod- 
founds, ib. To drefs waterccd« 
178. To crimp cod the Diitch 
way, 182. 

Codlings, how to pkkle, 267. 

Collar, tocollarabreaftofveal^ 
30. To collar a brcaft of mut- 

ffitter', how to mak^ 
How to make clary wine^- 



I; :N D 

ton, 51* To m^ke a collar of 
. £ih in ragoOt to look like a 
breaftofvealcoTlaredt 184. To. 
make potatoes like a collar of 
veal, or innttof[, 193. To cel- 
lar a breaft of veal, or a pig, 
; 254, To collar beef, ib. An- 
. other way to feafon a collar of , 



• 157. Todrcfscollopsandeggs^ 

1x3. To make collops of oyf- 

. tcr5, 186. See Scotch collops, 

CoMFRE Y rcots, how tob&ily 240. 

Conserve of red rofer, or any 

ether flowers, hoAr to make, 

acjj. Confcrveof hips, ib. Con- 

fcrvcofio^es bcileJ* 364. 

Cowslip puddint;, ho%v to mnke, 

'.2lo» To inake covvflip/\vuic^ 

CaA9s, how to butter, iSj. To 
dffift a crab, i86. 

Crab- FISH, how tocboofe, 3*5. 

Crack kELLff,howtomake» ^^b. 

Craw-fish, howtom&kcacul is 

- cf craw fiCi, joj. To make 
craw-fifli foop, 123, ii^8. To 
fiew craw-fifh, tj;6. 

Cream, howtoinake<;reamtcafts, 
J 6 J* A cream pudding, 220. 
To. make (leeple cream, aHi. 
. Xjeroofi cream, two ways. ib. 
JcHy of cream, 28?. Orange 
cream, ib. Gooicberry cream, 
ib Barley cream, 361. BlanchM 

. creaQ)| 185. 'Almond cream, 
!b. A fine cream, ib. Ratafia 
pream, ib. Whipt cream, 2S4. 
)ce cream, 332. Sack cream, 
' like butter, 3O I. Cloiitedcream, 
36?, Quince cream, ib. Citron 
cream,' 353. Cream of apples, 
Quince, goofebenics, pruntfs, or 
iafpberiies, ib« Sugar* loaf 
ucam, ib. *'. 

T E X. 

CVoFAocAV, hQ.iy to mkftt ^ 
Scotch diO), &c. 37i« 

Cr OUT- SOUR, how to make, 376* 

Cr ust, how to make a good crufji 
for great pies, 14$* A (landing 
cruft for great piesf, ib. A cold 
cruft, ib. A dripping crull,'ih* 
A cruft for cuftards, ib. A pafte 
for cracking cruft, 146. 

CvcuMBBKS, how toftewcucum- 
bers, I09t 195. 205. To ragoo 
cucumbers., 109. To force cu^ 
cumbefs.rij. To pickle large 
cucumbrrsi.i flivcs 262. How 
iO preferve cucumbers equal 
with any India fweccmtat, 3; 8* 

CuLLls» for all forts of ragoo, 104, 
A cullts for all forts ot bucchers 
meat, ib. CuIIis the Italian way, 
IC5. Cul is of cravy-fifli, ibl 
A white culiis, ic6. 

Curd fritters, bow to make, 1 {7, 

Currants red, how co pickle, 
276. How to make currant jel- 
ly, 287. Currant wine, 292, 
To preferve currants, 358.* 

Cu r R E Y, how to make the Indian 
way, ipi. 

Custard pudding, toboi||2i2. 

Cuftards good witb goofc* berry 

' pye, 225. To make almond 

. cullards, 280. Baked cuftards, 
ib. Plain cuftards, ib. 

Cutlets ala Maiotenon, a very 
good difti, 46. 

Cyoer, how 10 make, 367. How 
to line cyder, ib. 

Da msons. to make a damfon pad. 

. din^t 220. Topicfervcdanifon$ 
whole, 350. To keep damfons 
for pies or taits, 311. To dry 
dan^foiis, 353. 

P£CEMB}:R,produftofthe kitchen 
and fruit garden this moLth,327: 

I N D 

l)EV0NSHitB Tquab pye^ how to 

snakf » 138. 
Discvi^BD leg of veal and bacon* 
hovj^tomakr, {3« Mutton ichopa 
in dirgaife, 73. 
DfSHKs. See Madb-dishes. 
Dog, two cures for the bite of a 
' mad dog, 328, 329. 
DOTTERELS, how tockufe, 322. 
Doves, how to choofe, 322* See 

Drin jc, how to make the peAoral 
drink, 238. To make a good 
drink, 239. Fagc drink, ib. To 
m:ike it ior a child, ib. 
Dripping, howtopot, tofryfifti, 
meatt or fritters, 24 1 • The beft 
way to keep dripping, ib. 
DvcKs, fauccfor, j, 6« DrreAions 
for ducks, 6. Sauce for boiled 
ducks, 9* How to road tame 
and wild ducks, 14. A Ger- 
man way of d re fling ducks, 69. 
Ducks a la mode, 78. The bell 
way to drefs a wild duck, ib« 
To boil a duck- or rabbit wiih 
•• onions, 79* To drcfs. a duck 
with green peas, ib. To drels a 
duck with cucumbers, 8o. A 
- .duck a la braife, ib. To boil 
ducks the French way, 81. To 
Hew ducks, 96, To muke a 
' duckpye, 137. Tochoofcwild 

ducks, 322., 
Dumplings, how to make yeaft 
dumplings. 221* To make Nor- 
folk dumplings, ib. To make 
hard dumplings, two ways, ib. 
Apple dumplingf, two ways, 
2 2 2* Dumplings when you have 
white bread, 24s. 
Ecxfoop, howtomake. f4>8. How 
to ft «rw eels, 75. To flew eels 
with broih, ib. To pitchcock 

E X.^ 

ce!s, lb. Fry eels, ib. Brofl 
eels, ib. ' Farce eeh with white 
fauce, 180. To drefi eels with 
brown fauce, ib. To make aa 
eel pyc, 227. To collar eels,; 
228. To pot eels, 231. How 
to chufe eels, 324. 
Egg fauce, how to make, proper 
for roafted chickens, 68. To 
feufon an egg pye, 1 36. To 
make an egg foop, 152, 238,» 
To^lrefs forrel with eggs, 191. 
To drefs brockScy and eggs, 
192. To drefs afparagus and 
eggs, ib. Stewed fpinach and . 
eg^s, 194. To make a pretty 
d\Q\ of eggs, 19S. Eggs a la 
tripe, 199. A fricafcy of epgs, 
ib. A ragoo of egg?, ib. How 
to broil egg?, 200. To drefs 
cf gs with brrad, ib. To farce 
eggs, ib. To drefs eggs with 
lettuce, ib. To fry eggs as round 
as balls, 20|« To make an 
. ej>g as big as twenty, ib. To 
muke a giand diih of e^gs, ib. 
A pretty diftiof whites of ei^gs,* 
202. To make afweet egg pye» , 
223. How to chufe eggs, 3:0. 
To make marmalade of eggs the 
* Jews way, 34 J. 
Elder wine, how to make, 291, 
To make elder -flDvver wine, 
very like Frontiniac, 292. 
Endive, hoiv fo ragoo; 1S8. To 
drefs endive the Spanilh wav. 

Fairy butter, how to make, :8o* 

Faroe, to farce ^els, with white 

fauce, i8o. lo farce eggs, soo* 

A farce meagre cabbage, . 204* 

To farce cucumbers, 204. 

Past, a number of good difhei 

for n fi« fl dinner, 146. 

Cc4 Fi* 


I N D EX. 

FcNNBL, how to pickle, 267. 

f lELDFARKy hoW tO Chuff, 322. 

ftm, how to be prepared for 
rocifting or boiling, i. 

fi$H»howtodrers, 118, J43. To 

. make fifli fauce, with lobfters» 

. ib. Strong filh gravy, 122. To 
drefs little (iih» 171. Flat fifh, 

. i78» Sale fi(h« ib. Collar of 

• ■ £d) in ragooi like a bread of 

vea! crJLred, 184. To ntakc a 

" fate f.fli pye, 225. To make a 

• carp rye, 2z6. To make a 
foil pyc; lb. Eel pyc, 227* To 
rvikc & flounder pye, ib. Sal* 
inon py«*, ib. Lobfter pyc, 228. 
Muflllpye, ib. To collar f.l- 
inon» ib. To collar eels, 229. 
To pickle or bake herriugs, ib. 
To pickle or bake mackrel to 
keep all the year, ib. To foufc 
xnackrcit 230. To pot a lob- 
fler, ib. To pot eels, 231. To 
pot I^nipreys, ib. Topot charrs, 
ab. To pot a pike, ib. To pjt 
falmon, two ways, 232» To 
boil a plaife or Aounder* 23c. 
To make fifh fauce to keep the 
whole yeoTi 241. How to bake 
fiQi, 243. The proper (eafon 
for fiUi, ^^$9 324. How to 
chufe £(h, 334. To make fifli 
pailifeS the Italian way^ 342. 
The manner of drefling varioqs. 
forts of dried filh, 379. , 

Floatikc ilUnd, hv.w to rnake, 

Florendine, how to make a 
checft-curd florcndine, 222. To 
^ake a florendiue of oranges 
Grapples, 223, 

^l.oua hafly pudding, how to 
make, 1 ; 4. To make a flour 
pudding, 212. 

FtouiiOEit^ how to makc^floi}n- 

der pyc, 227.' How to botl 
flounders, 215. To chufe floun* 
ders, 32J. 

Floweks, how to make confer vo 
of any fort of flowers, 303. 
Cardy any fort of flowers, 305. 

Fluximeryi how to m^ke hartf* 
horn flummery, 287. To make 
oatmeai flummery, ib. Frencli 
flummery, 289. 

Fool, how to make an orange fool, 
1^3* To make a Weftminfter 

. fool, ib. a goofoberry fool, ib.- 

FoacE, how to make force-meat 
balls, 21. To force a leg of 
lamb, 51. To force a large fow!^ 
32* To force theinfide of a fur- 
loin of beef, 34. The infide of 
a rump of beef. ib. Tongue 

• and udder forced, 42. To force 
a tongue, 43. To force a fowl 
71. To force cocks-combs, 
107. Forced cabbage* 112. 
Forced favoys, 113, Forced cu* 
cumbers, ib. To force afpara- 
gus in French rolls, 19;. 

Fowls, of different kinds', how to 
roafl« 5, 14. Sauce for fowlsg 
ib. 18^ 121. Howtoboilfowlsg 
8. How toroailafowl, pheafanc 
faftiion, II. How to for9e a 
Urge fowl, 32. To flew a fowl, 
ib. To flew a fowl in celery 
fauce, 68. The German way of 
drefling fowls, 69. To drefs ^ 
fowl to perfrAion, 70. To flew 
white fowl brown the nice way, 
ib. Fowl a la braife, 71. To 

. force a fowl, ib. To roafl a 
fowl with chcfouts, 72. How to. 
mnrinate fpwls, 75. To d.refs a 
cold f 6wl, 1 1 4. To make a fowl 
pye, 246. To pot fowls, 251. 
FrazEi how to make apple fra'/es, 
i$9. How tomakeanalluond 
fraze, ib. 

N D E X 

Frbnch beam, howtodrefs, 17. 
To ragoo French beans^ 1899 
196. To make a Prtnch baKtry 
pudding, 211. A harrico of> 
French beans, 246* IIow to 
pickle French beans, 264. How 
• to make French bitcuits, 276. 
French bread, 297. French flu m- 
mcry, aSg. How to keep French 
bf;ins all the year, 310* To 
drefs carrots and Ff ench beam 
the Dutch way, 343. Chickens 
drefled the French %vay, 370. 
l^RiCASEV, how to make a brown 
fricafey, 22. A white fricafey, 
23, 24. To fricarey chickens, 
rabbits, veal, lamb. Sec. 23. 
Rabbits, lamb, fweetbreads, or 
tripe 24. Another way to fri- 
cafcy tripe, ib, A fricafey of 
pigeons, 2^. A fricafey of lam- 
Hones and fweetbreads, 26, A 
fricafey of neats tongues, 42. 
To fricafey Ox-palates, 43. To 
fricafey cod, 170. To fricafey 
cod- founds, 176. To fricafey 
fkirrets, 169. A fricafey of ar- 
tichoke bottoms^ 191* A v^bite 
fricafey of muflirooms, ib. 
Fritters, how to make hady frit* 
ters,i56. Pinefritters, two ways, 
ib. Apple fritters, ib. Curd frit- 
ters, 1^7. Fritters royal, ib. 
flcirret-fritterj, ib. White frit- 
ters, ib. Water fritters, 1 jo. Sy- 
ringed flitters, ib.' To make 
\ . vine-leavefritters, ib. Clary frit* 
tets, 159. Spanilh fritters, 368, 
Fry, how to fry tripe, 25. Beef- 
fleaks, two ways, 38. A loin 
of lamb, ^i. Saufages, 113. 
Cold veal, 114. To make fry'd 
toajls, i66. To fry carp, 167. 
Tench, 168. Herrings, 174. 
1*0 fry eels, 179. Chardoons 
ffy'd andbutter'd, 190. To fry 

arttchoker, 191. Potatoes, 19 j. 

' ^SS^ ^^ round as balls, aoi* 

Fry'd celery, 20$. Cauliflowers 

fry'd, 206. FryMfmelts, aij. 

FvRMiTir, how to make^ XC4. 

Gardek, diicdions concerning 
garden things, ii. Thrproduce 
of thejcitchen and fiuic garden, 
in diflerent feafons of the year, 

3*5» 3*8- 
GiAM, how to make a rafpberry 

giam, 286. 

Gerkins, howtopickfe, 162. 

Giblets, how to flew, 83. An* 
other way to (lew giblets, 84* 
How to make a giblet pye, 1 37. 

GiNCBRBREAD cakes, how to 
mike, 273. How to makegin* 
gerbread, 274* 

Gold lace, how to clean, 2^^. 

Golden-pippins, howtopickfe, 

Good-wetts, howtochufe«322. 

Goose, how to roall, 5, 6. 18. A 
mock goofe, how prepared, 3. 
Sauce for a goofe, 5. Sauce 
for a boiled goofe, 9. ^ How to 
drefs a goofe with onions, or 
cabbage, 8 1 . To drefs a greea 
goofe, 82. To dry a goofe, ib. 
To drefs a goofe in ragoo, ib« 
A goofe a la mode, 83. To 
make a goofe pye, 146. To 
make a pudding with the blood 
of a goofe, 2 JO. How to chafe 
a tame, wild, or bran go