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UUUU RF

\ \ \ \ \ \ \ \ \ W\ \ \ \ \ \ \ \ l\ \ \ \ \ \ \ \ \ \ \
je LUȜ (He
 llIIllIY

LIBRARY
L UNIVEKS'W 'Of
CAUFORN'A

I i x o-._;_-._._.__.,e., ..., in
, num.. * 9

- L _j
 ***
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.S.A.

***
 1~-_' i ' l a
i ſ in i
-".;"$.'."ſſſiP'L'AIN
,,
* '73-.A_R T. of? 00 0 K E R ,Y,-___
andBe ,EA_s_Y;_-,
' 5_MÞ.DEſi _ '_' .*
'

."-*"--þþ"'"_\Vhivch far exceeds' anY-Thing'oTtheKiad yet-Publiſhed',

.- ' CONTA1N,1NG.- _
£ I. How to Rnafl 'nd Boil to Perſec- Xll. Of Hogs Pudlingu, Smſ-'gcl
. tion every Thing neceſſary to be &c- -
1' , ſent up to Table, Xlll. To pot an'd make Ham', &e. . *
U. Of Mnde-diſhcs. , XlV. Of Pickling. - _ _ '-' LP
Ill. How expenſive a French Cook's XV. Ofmaking Cakes, &e. - ' ' '
Sauce in. ' - XVI. Of Cheek-cakes, Cream, jd- >
. * IV- _T0'm.1ke a Number of pretty little lies. \Vhip-$y1hbubs, &e. _
.' Plſhfl for a Supper or Side-diſh, and XVII. Of made Wines,- Br'wing. ,
- __ * hule Corner-diſhea ſo: a great Table. French Bread, Muffin', &e.
- 'V- To dreſs Fiſh. _ XVIII. Janing Cherries and Pteſcrves,
e Vl. Of Soap' and Broths; _ . &e. ' . . .
Vll. Of Puddings. xuc. To make Anchnviea. Vamiceſh.
' VUI. Of Pies. Catchup, Vinegar, an! 'o'kcteep Ani- -
' IX. For a Lent Dinner; a Number of; chokes, French nuns, lic- ' '
BOOK! Diſhcs, which you may mukei XX. Oſ Dlflilling. .
uſe_of at any other time. _ . XXl..Huw m make: ;' the Snſcn of '
x. Directions to prepare proper Foedi the Year for Butchers Meat, Pcultry,
-
for [he Sick. l Fiſh, Herbs, Rome, And Frixit. ' x
. Xl. For Captain' oſ Ships; how to. XXU. A certain Cure for the Bite of.
make all uſcſul Thing: for a Voy-ſ Mad Dog. ByDr. Mad.
;_ age; and ſcuing out a Table on- XXlll. A Rcceipt to keep dear frwn
- _bonrdnship, _ ' L Buggs. > . . _
ct- v ' , _To which are added, ſi_ . ct v- _. '_-"

- One hundred and fifty New and uſeful RECLIPTQ _

r' . ' ' ſ And
_* n Carnous
3. L Innzx.
D Ya 2 1 - -_*_ '

_7 ANEW."EDIT10N. '_
- - . _ w 1 -'r a ' '
'The Onnzn ofa Monux BlLL of Fu', for each Mcmth, in the
Manner the Diſhes are to be placed u'pcu (he Table. . _._

7" - .L0N'D0N,
Printed ſo' '7. StraZ-an, and F. Rivingrdnhfffimn, "Jewſ and Co. 27. The."
ſi .<,.
.- '' Rch-"ſon,
aſhy', 7', David.
7.' Long-man, Robſan,
W. O'wzl', S. T. Cut-11, 13.
Cro-Rude', T. "The,
Exit T.endCJ/I'c",
Co. 37. Dsca's, J
7. ]Vi_-'L-_':, G._

i will', y.
K'mx, '7. Rictardſon, 7', Du'bd",
N'oll, ZV. Carniſb, Rl. Baſdcqſn,
T. Lctu'ndu, md'_7_H.Bz'il,
R. Djmx', un"
Garden; B. DW - v
ſi -'. ' [Pxice Five Luna-15. bound-1 - _, .; -
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'ofte-'mittain þrnncb q/'Co'ſiMeryJ . . zſ

_ Fw/Jt'cb *'zoboo_'y ba: ye: t/Jouglzt qo'ortb'tlxir while' '., 3 F
þſflſſſſtffifllff,
* to durſte upon : tlzat tlzo gcnemlity
out m-'I 'ofſi-m'gnt:
bow' both/&en. are-- * _'._-
andfozmſſzfi

gie-ted)- Wanting 'in t/Mt faint, tbergfore I [rare-13

able
an; good
- ſ _.w[5ocmz
taken butcoal',
upon
capable; to and
meread
and', I tlaoſe
inſtruct
will 'who
be capable
dare them bow?
ſhy, in tIJethe
beſt[coſt
ffrnnkbig
tlmt awry a notion
tolerſi-I ' .T'
manne;-
ſtr'vunt ct ._-".? *' ſi

gf'Cookery cannotmf/J of'bez'ng 'very goodonectg' . _ ct

ſ 'ILove not 'wroth/2 t/Je Ink/a palz'teſtylzf, &be. _ -

'* * Iſhall beflrgiven;
tbe loctzoorſhrt, fir mymnſt
ondt/Jerg/bre intention if to inſtzjuct
treat t/Je'n in tþez'z 3
*
:; fowl,
own 'wayſ
g'f] ſhould
Forexnmple
bid t/Jem :[and
'w/Jen
wit/5
I bid
large
t/Je/n
Iardoonk,
lord 4 ' ' , _
3 t/Jey 'would not lugygibbat I'meant '3 but 'when Iſhy _ſſ> . ffl
i 4
they/'muſt lord wit/JIIttI: piece; qfbzſizcſion, t/Jey know i 1 ' - ſif- '
w/Jat I mean. Sojin many otber flying: in Cookery; . -'ſſ-* '
xna.A..-nvziu -LM
tþc great cook: lba'vefizcþ a bzzgb 'ac-a] qf'exjbfrffing' '.'Tſi '_ '
-- -' ' - '023
.- A 2. 'r '* 21: wem:*
, . '*
*' \
 zzz- .' 5; ' z.£<.rq__t__b_e R"_EA o a R, '7. .
ſ e 'a ſting/Elms, 'float the poor girls'are at a'losto knots) \
ſ gobottlacy mean: and in all Rccgipt Books yet _
frinted, tþere orefizclz'on odd jumble oſtbing: or.
'tvom'd v'gmjte-L/þoil a good diſh ;' and indeed ſinne
- thing; ſo extravagant, t/nztjt 'n'ould be almoſt q
_'_/I.>o'ne to makg zg/E oft/gan, when a diſh Frm [ac-'made
' '. 'full a: good, or better, without them. For exqnjz
- * 'ple : wlaon you entertain ten or t-weI-ve people, yon '
ſhall, no flra cnlltſir, a leg of waſ and a' lb'am 5
ſi , fwlzfcb, tþo other z'ngre_dicnt_.r, 'na/be: it 'very
gxpczffive, and all tln'; only to 'nfx with at/Jerſtzucb.
5'. _ i i, I . . And
(to/amogqt'n, tþe gffi-nce
I toil/prove of' þamjbrſhnce
it,_/b,r to one diſh;
about tbreeſhillingr I'will
' make a: ricþand ing/1 a ſhape 31: zdl tþat toil! be,
rw'lm done- For Wot/e 2' * ſi
Fit ' _ ſi = ſi\ gTal-te avlorge deep' ſtew-Pan, half a pound oſ' i
.

\._. .
j ' Lþacon, ſat and lean togcther,_'c_ut the fat and lay
' ', it
of over
veal,the bOttom
cut'it oſt'he fliccs,'beat_
into'thin pan'; then take a pound
it ctwcll with - t
the back pfa knife, lay it all over the bacon 3 then - ſi
*The-m.
mbqNn.-*n m-rnw. _- . 'have ſin-ſſpenny worth of theoo'arſc lean part of
-__the over,
-__all bccfcutthhg andſſcarrot,
with ſome wet] bent,
thenlay
thea lcan
laycrofoſit
the ' *
.. þacon Cut-thin and over that) : 'then cut t_wo_
ſpnionsand ſtrew over;
four or five þla'dea a Bu'ndlc
of mace; fitſſprof' ſweet-herbs,
ſeven clovcs,_ a
l,
.mzJn.

ſi' .ſpoonſulpf whole pcpþcr, black and white togcs

a

.\- ther, half a nutrncg beat, a pigcon beat'all to

- ,_Pi_c.?s=se lay tbfit PF! OVFB wſ an PiznFt Of tr'ufflos. 5
...-M-
 , rote m p
and niprels, thcn'the' rellſi: oſyou'r beeſ, a good
ju;
out;
-w_.Hyhid,
._,wr">.<,_ .v, ,

_ i ,0fhrcad toaſted
you rnay'add anv'erYbroivn and dry
old 'cock beat on both 'cover
to pieces;" ſide's": ' ._
' Sit cloſe, and let it ſtand over a ſlow firc'ttvoo'r
three minu'tczi, then pour on boiling ivatcr enough,
to fill the pan, 'cſiovcter it cloſe, and let it ſtew till it . '
.
is asallrich
off thatasyou'
ſance._would
Put_allhat/e
yohrit,ingredſiicnts
_ and then' ſtrain
toge-ſſ
.
ther again, fill the pan With' boiling' Water, Put'in
a freſh -on'ion, a bladc' o'ſ mate, and a 'piece o'f A r " -
* parrot;" cover it', cloſe, and let it ſtexv'till it is ds ent:
4.,.

flrong as_ you w'ant it. This will be full' as good . -,...-t.
._*.;:-'z.
4,-..:,:,.-.

as the cſſence' Oſham ſor all ſorts-"of ſo'wlg', Or in'-_

'deed moſt madE-diſhes, mixed with a glaſs o'f
\ When
zvine, yoUr
and two' or three
firſt gravy ſpoonſu'ls
is cool, ofallthefat,
fliini off catchdp. '. _ _
e-u.-

and keep it for uſe.--*T/Jt'rſa[l.rſbrſhort of'tbe '4 ,

'* expence ofo leg' of'veal and ban', and anſwer: every ctſſ
;.' purPiſſ'J'ou, wont. . A lb . '
p
Iſj/'otz go tſio 'darke-t. t/Je ingredient: will not for/i: - 7 '3

.A*.-.rw.
to olzov'e lad/ſ a "crown, orflr about eig/qteeflffbnfl
you
twentymay'people.
make a: nmc/J good gra'vy o: willſ-(ne
ſ ct
>'".Ag*-o,-<\03-*.]
_ Take twelve penny-Womb oſcoarſe lean'beefl"
* 'Which will be ſix or ſeven pounde', cut it all to- "
n'u;a.'n-".

' pieces, flourit Well, take a quarter oſ a pound of

. goodbu'tter, put it into a little pot or large deep _ _
.
ſtew-pan, and putin your beeſ: keep ſtirring it, ' - '
..
and when it begins to IOOk a little br_own,'pour -' _
_ ,_ 'ſi 'A3_ imo.

, ._ ._,.7-Y. -_ <.
 l
.'iv _ _ estate- .R &A. o-E i;
.-_'i
\ .l

'j'n' ſia þint of boilin g water' ;' RiritaIltOgether; put - ſi * z.<

a

bundle oſ ſweet herhis; two _

. jn. alarge onion, a
.or' three -blades of mace, five or'_ſix'cloves, a
_ ſſſpoonſul of whole Pepper, 'a c'ruſt of bread toqſt-_
' ..fcd; 'and a piece of carrot; th'en pourin four or _ '.
* ſifive quarts of water, ſtir all togetherj cover cloſe, ._
'a
' 'and-let it ſtew till it is as rich as you would have
:\-1..-.4..._-_.-.a _
it: when enough, ſtrain it off, mix it with two
'or three ſpoonfuls of czitchu'pt; andhalfn pint of'
Svhite wine; then putall the in'gredients togethet
=again,_ and put in two quarts ofboiling water,
_c_over it'doſe; And let it bOil till there is about a
-_pint 5 'ſtrain it aſſ well, add i: to the firſt, and
. -ſigi*ve ita boil together. " This will make a grea: .
Nmſſ-
*'-'4'*'*-="u
. 'deal of rich good gra-vy; þ - - , . .
3. ...

Tou nctmy [mue out tlJe wine, according to 'to/m!

. you 'want itfar 3 ſo t/mt feally one mig/Jt lm'v:
a genteel entertnz'nnzent, for t/Jc price t/jeſtzuce 'of _
i;='=
jane (If/la ' come: to: but gentlemen -*wi_ll have'
"French cools, tloey my? payflr French triclmſi .
'rlfixfl
ct'.*-'azu-.3',_*_

.' A fineAdinner qftwentyinelf/ber,

Frenchman and cozmtrywlll
l'is own allgenteclantlþret-i
'o'rg/S' a' . . þſ

'_ 'jzyhſor the expence be evil/put an Engliſh lord tofor

_ .drgfflng
þrqflt. - one a'z'ſla.
[Jaw beardBut
q/'at/mz
cooktloere
that i: the little petty . i
u Z-dſixpozmdsoſ
&zztter'to twelve egg: ; when every body knows"
that underſtands making] that lull/'a pound isfitll
-_"'._':nougb, or more tlmn need be n/Z-d : but tlmz it
would
 maM,-.o_-.,.'u,.z- nq._ .,-3.-M
\
4 it i'
'notbe French; ' So 'inieb-iectltbe bliniifllb of:
ible age, tbat tbeyct 'would ratber be inzpoſta' on by a"
_ i _ , French
Engliſh boobj,
cook] Man-give eneou'rogement
'- to agaa-d
.. ..

i _ I 'elozſilbt Iſholl not gain tbe eſteem ffTbo/ZL gentle-ſi'

inerz ; bowe-"ver, let tbat be a: it will, it little eoſſn- -
good
'ter-"14"ropinion oft/1]
'ne 1; but ownIſex,
ſhoulzl be -ſoIdeſire
bopþj 'to-more;
o: to gain tboti
_ tbe ..
v , ſi_ . w.-
''fl"wV-1'*w\-F.-H'\*,'Pa-l"*vM'_-.N"'*_-m.wJ_vA

" -- * nail! be afizll reeompe'zeeſor all my trouble 3 and I "

NNW-
'. w-WxU-t-J"wI'UJ-
only. beg'tbefiivozer oſ'everj [nob- to' read my Book'
'tbrougboztt before tbey e'en/fere me, and tben _Iflatter
&ly-ſey Iſhall bove tbeir approbation.
Iſholl not take uPo'n rite to nieo'tile tbe plpfica' ct
two) flirtber tbon two' reeezlþte, wbieb evill be of .
ſi to t'bepublie inſſgenerole one 'ſit-for tbe bite oft: mad ſ _
dog: and tbe otber,ſiz'fa man woztld be near wbere L
' jbeplogue
made q/Z' of,
is, 'would be be
be ſhall ſound
in noof(longer
very greutſtrviee'
; wbtſieb,
4

39 tbq/E wb'o go abroad." ' -

'Nor ſhall I take nþoſſn 'ne to direct a loofilſſ in tbe '
_ 'weonmny ofberfizmily 5 for ever)l mfflrcſr o'oes, me _'
'leaſt ozeſig/Jt to know, wbot i: 'no/I proper to be done. _ _
' tbere; 'tberefire I ſhall not ſill my Book witb a, ..
deal ofno'zſh'z/e" oft/eat kind, wbieb I o'n very 'well
'a urerl none Will bove regard to: ' ' ſſ

ſi-ſi-T_-..-_c
-'.-..-. .-e". _AL_
' 'bove indeed given ſinne of my diſ/be: French - =
A4 noofer' * _
. ..pf
 <... a
.
O

'*'\
ſi'w'a.
11' '.TotbeREADERz
name: lo diſtinguffl) tbe'n, beeazy? tbey are inofzn b i -_ r: U 0

-**
\W.I
W=.-Y\Y>'
A-ZKT*
=T'*.\N-\
.1
_n
tbo/E name: : and wbere tbere i: great varieſ] of
dfflm and a large table to cover, ſo tbere muſt be
variety oſna/neeſor 'be'n 5 and it matter: not 'rebe
'tber tbey be ealledb] a French, Dutch, orEngliſh
name, ſo 'bay are good, and done u'itb a: little ex?
* pence a: 'be diſh will allow oſ;
Iſhallſo)l no more; only bope my Book will an- ſ '
' ſ'wer tbe end: I in'tend itjor 3 wbieb i: to improve
u
tbe ſervante,
jumble. . and ſhve tbe ladies a great v deal
. , _ '
_,_,_._
.
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1..
...xu
-z-\>
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x

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_' c*1-I-"ſi.-i.-'P.£1.
ſoſzeoajnng", - "l;
Boiling, cet; .- .
\.

- Pag , - . ' ' r . .. I . '-,'-

EEP -_ - _= Directions concerning zhe gage u.
K
aum-Ma W,es.-gpw..--.vx.ffl-f.-QW JAm.
._l
' Mptton and lamb ib for fleakr r '= _ ;*'
' Veal _ _ ' ib Qencral direction' 'concernin
Pork . *
To roaſiſt a pig ' __ ib3 . broiling ' _ ' ib '
Gcnenfl directions concerning ' '
.. Differen: ſorts of ſauce for a pig ' boiling ib ' - .
--_
v 4 Toboilaham . - ib ſ,
To roaſt (he hind quarter oſ a To boil a tongue ' ib 41
,. pig. lamb faſhion - ib To boil fowls and houſe-lamb 9 ' -
To bake a pig ib Sauce for a boil'd turkey ib .' .*
To' melt buner _ < Sauce "or a boil'd gooſe ib . .
'-.
N*N'-:-.
'u' 'To ronſt geeſe. turkies, &c- ib Suuce for boiled (lucks or rabbiu
sauce for aa' turkey
Saucect for gooſe ib
ib - ib
To me. veniſon ro I
1.a'0.3'.15
6-
nd.-
Sauce for fowl' ib _Different ſorts _of ſauce for veni- .
Sauce ſorduck' ' ib ſon _ ib ,
sauce ſorpheaſants andpartridgcs To roaſt mutton, veniſon faſhion .,
ib * * ' ib
* Sauce for lark' . ib To keep 'reeiſon or hare ſweet,
To roaſi woodrocksnnd ſnipes 6 or to make them ſreſh when
_ 'ibQ-ſi
'.I'-
'n'
\"
To roaſt a pigeon ' ib they (link
'ſo b'oil a pigeon ib 'To-maſt a rangue or udder _ 1 1
Directions for geeſe and duck' To
'To ronſi
toarl rabbits
a rahffit' bare faſhion ib .- .q V,."-"3
.*._ . .":
i. .,'-. - 'ſo roaſt a hare l
' Different ſorts of' ſauce for a hare Turkies. pheaſants, &e. my be
lnrdcd
'uI.a.--m-n
'
- To broi] lier-k si; To 'oaſi aſowl. pheaſant faſhion ib
Rules'
\z-."'
'
wan-And
Tail
Lt . - _ i " ſ
il' . 0 'e i I' ' 5.- i" -;- ſ' 'i

C O N T E- N T 3.' -
ii -' ſi. . .. ' pag , --. _ pag
E' . ' Knles to be obſerved in roaſting' To dreſs cabbagcs, See; re
z ' ' . _ . " ' ' _ (2 To dreſs carrots ib
£ Beef _ .ib- To dreſs turnipa] 16_
' ' Mutton ib ' To dreſs parfirips ib
* Pork . _ _ . ib To dreſs brokala - ib
Þ- Directions concerning beef; mut- To dreſizpotarces ib
i; ton,and park ' ib To dreſs cnuliſlowers _ 1'7
' Veal ' ' ' ' 13 To dreſs French bean' . ib
i . Houſe-lamb ib To dreſs artichokcs ib -
Apig , . ib' To dreſs aſparagus ib '
Z- _ Alum . - "ib Directions cOnecrning garden '
- Aturkcy ib things . 18 '
3: 'A gooſe ib To dreſs beans and bacon ' ib
.', "--. Fowls ,_ _ 14. To make gravy for a turkey, oi
fſi' . Tame duck: . . A ib ' any ſort oſ ſowl ib
ii Teal, wigeon, &e. ib To draw mutton, beeſ, or veal
Wild ducks . -. ' - ib gravy _ . ib
i? Woodcocks,ſnipes, and partridges To burn butter for tbickening o£
'if . * ib ſauce t '9 . '
_ Pigeons-and lark! _ ib To make 'gravy _ . ib
3.
z' o '
Directions. concerning
To keep meat hot þ Poultiy To.
A ib ſiTo
.
make grnvy ſorſoops,
bake aleg oſbeeſ'
* ſ '
ac,
2q '

_ To dreſs greens, root', &o. I; To bake an ox's head ib',

31' To dreſs ſpinacb ib To boil pickled park ' ib
I] . -_ i * _ _ - .
i ' . i i ſi '

Ii, . i A i '_ 1 ſ i .

.i --
_ >
_>CHAP.ſII.'
Q
*"-U"\'

52' . _, . . ' Made-de' er;"

.zmoa"r
.,.

i; þ , .v - . . "_ : ſ l- e ; j . .. A a *, a '

"zz ' þ - L- . O dreſs Scotch collops 2' To make a brown ſricaſey 12

9 * ' ' ._ To dreſs' white Scotch col- To make a white ſricaſey 23'
-'- _ ', lo s,&c.' v . 1 ib To ſrieaſcy chickens, rabbits,
' To rcſs a fillet of veal with eol-' , lamb, vcal. &e. . - ib
,v. .. _ loP$,&c. , _ ib A ſecond way t'o make a white '
_. - To make force-meat halls ib v ſricaſcy v : ' ib' -'

Trufllcs and morels,_ good in A third way oſmaking 'a white

. ſauces and ſoop 22 ſricaſey 1 ' 24 e 'na'*
__ * 1 ._ Io ſtew ona palates
jeo ragoa _ ' ' ſi
leg of mutton_ ib
ib .Tobrcads,
ſricaſeyorrabbits.
tripe lamb, ſn'eecib'
Jin
\
vabflt
lA

ninum-'.am:a

7 'o 'T 'a N T s;

' ."H ' "r '. - ſi pag' 'ct
'Another way to fricaſey trrpe 24. 'renew- beef-ſteale" *_ , 38
' orngoo hog'a feet and ear' *2_ To ſry beef ſtcaks . - - '
'To fry tripe -"*' :*' 'r _A ſecond way to ſry beef' ſteak
. To ſtew tripe_ _ i yb'.. . 1 l -
A ſricaſcy of=pigeons " ' 'lb A nether way to do beefſteaks 39 v. ,'p3-af-,r"

A ſricaſey of lambſtones and A pretty ſide diſh of beef ' ib

ſwectbreads ." "1 * To dreſs a fillet of beef ' 26ib'
'To haſh acalf's head" " ' ib Beef ſteaks roll'd' - ib
'To haſh a calf'shead white '27 To ſtew a romp ofbeef .- ' 40
'ſo bake acalf's head _ ib _ Another way to ſtew a rump of '
* 'ſo bake aſhecp's head- - 28 ' beef -\-**_,
- 'To dreſs a lamb's head v
ib Portugal beef 41 . . r

. 'To ragoo a neck ofveal ' ib To ſtew arump ofbeef, or the .' '
'I'o ragoo a breaſt of veai 29 briſcuit, the French way, ib
*Another way to' 'raggoo a breaſt of To ſtew beef-gobbets ' - Zib
veal ' ' ib 'Becf royal . . . -. . N .-

i - A breaſt of real'in-hodge-podg: 'A tongue and udder ſorted ib -

n'q-z
'-Hſſ-to_rn-r
.
TTo , of Veal'
collar a breaſt . ' * 30
i i To' fricaſey neat's tongues, ib
To force a tongue ' .43.
' .
. 'To collar a breaſt of m'utton 31 To ſtew neat's tongues whole ib
Another good iway to 'dreſs_a' 'To ſricaſcy ox-palatesi ib
, breaſt oſmutton "_ _ - lb To roaſt
dreſs ox-palatcs
a leg oſ muttonala
' ib a
'To force a'leg oſlainb *- ib wru-n<g.*-<a*mev.
To boil a leg oflamb ib royale . *. . " 4 =
To force a large fowl ' ' 3: A leg. of_ mutton' a la
_ hautgout
' ib 'ſ _ .
' To roaſt a turkcy the genteel way '
' ib To roaſt a leg of'mutton__ with ' "
To ſtew a turkey 0r ſowl ib oyſters 1 , 4; . 'Mr-1
'To ſtew a knuckle 'ofveal 33 To roaſt a leg
ct-Tcocklcs - ' of -'mutton
- - with
'ib , .,.
Another way to ſlew a knuckle of A ſhouldcr ofmutton in epigrarn' * ſi * 'Y'Nnv
'2_.
and',
4-?"
-_
veal ' ' ib . . ſi' ib
To ragoo a piece oſ beef I ib
To force the inſide of a ſurloiri of A harricoofmuttonv ib' . '- 3.
beef - ' ' . -34 To French a hind-ſaddle ofmut- " '
_ To force the inſide of a rump 0t'_ ton ' 4;
'_ beeſ ' _, - _ ib 'Another French way, call'd St.
'A roll'd rump_of beeſ ' 35 " Mcnchout ' * 46
To b'oil a romp oſ hcef the Cutlcts'a la Maintenon,cta very - X ,-,.-.-
m."

_ French faſhion ib good diſh ib " *t.,ſ rm-.v.wa-_u3

'Becſcſcarlot
Beefa la'daub ' - ' *ct 36
ib To make a mutton hath' 47 '
'To dreſs pig's petty toes ' ib
'Bref a la mode in.piecc'. ib A ſecond way to roaſt aleg of
Bcef a la mode the French way mutton with oyſters _ _ ib _
Bceſolivcs ct j ſi-' ' 37 ' To dreſs a leg of mutton to eat .
' Vealolivrtsv " *- 'ſiffli ' ib
like veniſcn ' 46 * _
To dreſs mutton the Turkiſh way; .'
_ 'bcefcollop't t *rb t . ,' 1
.Avþ

'Wvn'
 .*->;.-2_4.2-. ' _ .A_-L.s4_A.
-
. -\
lſſE "NJ T__..9"... e
.C,0-N I . 'i ' ' . ſi I.ZIZ a'
-
b
o',' * ' a e v
'. .'\-I*.r:-z_.;'-x\.- .- A ſhoulde' oſ mutton'with'ap r.
To'dreſs a" pig" like' a ſatlgmb'
" 7 goo oſturnips - 48. . '_ A . i '

:TO ſtuff a'leg or ſhoulder oſmut To rbaſt a' with the hair un'
_..z
_ . 3 ton ' - 49_ To r'onſt a pig with the flain orx
' ' > . l . . all

t-e,_. uT.
A;
..L
_- --._.-,._- . . _- Sheep rumps; with ri'ce' ib
' -To bake lamb and rice 50 ,.. ,7 w.
' -Ba_l<ed mutton chops ' _ 'a ib To make a pre't'ty diſh oſa'breaſt
V-llbut;
'-.A
.Toforced leg oſlamb
fry a'ſiloin oſlamb _i 51
ib , of veniſon - - ' ib'
þ To boil a haunch or n'ecl's'oſ v'e-_
cas-ar "Another _way pſ flying a neck or niſon . , ,_. - 65
'i , ;_ lcin oſlamb ib To boil a'leg-oſ mutton like 'if-i' ,
Tx _ eTo make a ragoo oſlamb' ' 52 niſon lb
r' a.-.-- .To flew a lamb's or calſ's head To roaſt tripc 66'
_ .;M.. .*: ſh
To dreſs poultry' ' l* b
To dreſs Veal ala bou'rgeois 53 *To rouſt a turkcy , ib
A_ diſguiſed leg oſveal and bacon To make m'oſick oyllcter ſauce, ei'-_
ſiAfflmwctuu' ;'ſh
ib. therſor turk-ies or fowls boil'zl
Bombarded veal _ >- 5'4, To make muſhroqm ſauce for -
Vealrolls ,- ' ib . white fo'wls oſ all ſorts ib'
Olives .oſ veal the French way Muſhroom ſauce for_white ſ0wls
c - v 55 , boil'd . _ . 'i *
Scotch eollops a la Francoiſe ib To make eclery-_ſauce, either for
' To make 'a ſavou'ry diſh ofveal ib' roaſted or boil'd ſowls. turkies,
Scotch collops larded ib - partridges, or any Other game '
To do them white 56 lb
Veal blanquets . lb To make brown celerJ-ſatice. _
A ſhoulder of veal a la Piemou- > 68
To ſlew a turkey or ſhwl in-cei ſ
toiſe 'lb
A calf's head ſurpriſe-A - 57 - lery-ſauce * il'
Sweet-breads oſ_veal a la dau To make egg ſauce, proper for
phine way to dreſs'ſweet-breads
' dAnother ib roaſtedchickens * ib -
Shalot- ſauce for roaſted fowls ib e 1
58 Shalot-ſauce for a. ſcrag ofmutton r
Calſ's chitterlings or indouillels) wm - w '
1.,
' . - i To dreſs liver: with muſhroom r

To dreſs calPschitterlings curi ſauce ib_ I

ouſly . - 59 A pretty little ſauce ib
To dreſs ham a la bralſe. ib To make leman-ſauce for boil'd
v To ronll: a ham or gammon 60 ' fowls ib'
To ſtuffa chine' 0ſp0rk ib A German way ofdreſling ſowls .
.Various ways of dreſſing a pig ib
- ib To 'dreſs a turkey or fowl, to Per
Afflyqmy 62 ſection 76' '
To dreſse pig the French way ib To flew a turkey brown ib'__
. To dreſs a pig an pere douillet ib To ſlew a turkey brown the nice _
.A Big matelme , 63, way ib'
A.
 WM Ne ...-.
.
l \

t: o' N_ T ,

'- ' ; ' - . s -

A' ſowl i labraiſeii -'-'." - * pug.
'_ To boil pi eong - " ;_ Pgi ,-e_'._-'_
7]
To ſoree nſowi * =-. ' ' 'i b To a la aube pigeon' . i z
'ſo rosſl 9 fowl-with cheſnuts _Pigeons au*poir '_ ' . v 86.
'ylt' ct ' .'. '. ' .', '_ > 72
Pigeons flowed . r .' . . ib. A
'Pullets a il $_ain_t Menehout ib PigeOns ſurtout --' ' ' ib '
't 'Chicken ſurprize
- 'ſ Mutton chops in diſguiſe- 7ib Pigwns in compote with white
'ſauce _ 8
':..'_Chiekens roaſted with force-meat A French pupton oſ pigeonr ib
and cucumber' 74. Pigeons boil'd with nue. ib
'; Chicken: a ln braiſe ib Pigeons tranſmogriſied 88 _
.'-*.To
To marinate
broil chickens
fowls i Pigeons in ſrlcandos -. _ ' ib
To rnaſl pigeons with a ſuce ſi) 1
Pnl-Vd chickens ib To dreſs pigeons a ſolcil - - fig -
r r: A pretty nay oſ ſtewing chickens Pigeons in pimblicoſſ
Pigeons in a hole ._ 4' ' . ib
i
.- 76 To jugg pigeons . þi ib
- Chickenschiringrate ib
. Chickens boiled bgconend To ſtew pigeons 90
' penny 77 To ,_dreſs _a *calſ's lit-er in: caul
Chicken: with tongues. A good ib '
_ i', diſh ſoragreat deal of Foinpn To roaſt a calſ's liyerj a'
. - ny . . . 1b To roail pnrtridges ._ ib
r iTo
Scotch chickens
marinate '
chicken' '' ib _ -To
78
To dreſs
boil partridges
partridge: a- la braiſe'
ib , "ſi, '

To (lew'chickens _ ib 9:
D'ucks a la mode - ib To mnke partridge pains - _, ib *
To dreſs a wild duck the beſt way To ronli phcaſþnt' .',' 93 -
. . , A (lew'd
ib To dreſs pheaſant ' als ' braiſe-
a phcaſant 'ib l
To b'oil a duck or rqbbit with
. --t Toonions ,
dreſs a duck with . ..9 To boilaphenſant _, i
greenpelns _
9ibl
4
_
To roaſt ſnipes ctor*woodeocks '
' ' ' ib
'
To dreſs it duck with cucumbers Snipes in' sſurtout, or woodedcks
'ib ' ct i
, 80
To dreſs a ducka in brsiſe ' ib
To boil duck: the French way To boil ſnipes or woodcocks in ' ' '
81 To dreſs ortolans 9 4
To dreſs I gooſe with Onions br To dreſs tuli's end reiſſs _ ib_ ' '
' cabbage . ib To dreſs lark: . _
Pirections ſOr 'pulling as goeſ: To dreſs plovers - ib -
' i To dreſs lurks, pear faſhion QL
A green gooſe . 8'2 .'l'o dreſs ahare
Ajn-rſſg-'d hare'ſi _ ._- . I.
To dry a gooſe ' ib ib
To dreſs aa' gooſe
A gooſe in tqgoo
lact mode ib
83 A To eares hare _ -- ,. - _ ib
To ſlew a hare . 2:
To ſlew g'vblets ſiſſ ib A ha:e civet ' . r
Another way - - 84 Portugueſe rabbits . - '. ib
'ſo toaſt pigeons gnbbits ſurprize . ' * 0 -

.-.-"A."._-u-'47.w.-_-,.
. y l
 . nur-u=-n -. 1 '. v.-
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a

_._.., .
-
'1
Pag
ct' Pas ,_ . ._. _ .

- ſſIOJ
To boil rabbits -.' "' 9 ' To boil the' ric 6.- '
- 'ſo dreſs rabbetsincaſſeroie ig To make a pellow the lndia way '
*"-T-.{_N4?'':>_-
_Mutton kebob'd - ' - 'oo ib
-. 4.-,t.-a4i'._m.*.v,-._mu.- .
A: neck oſ mutton, call'd the Another io make'a libilow
. 'ſhaſty-diſh " - ib' ' '102
.
_' To dreſs a. roizz.or.ponc' with To make'eſſence of h'am ib
_ ' -onions ,-..-lor Rules to be obſervedi n all made'
' _ To'make acurrey the-Indianway diſhes _ " _ _)
..-_. _,'..,.I*.*tlb - .,
7.."r
y7:-f:.-*.
'. \' in, * - 2 "
i I .'
'I f-.*':;' * . .T - i'

(iil ſ'i I' ' - A; . 'A

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keen!- my Chapter, 'ami- jozi- 'will
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' -.. ... i'il
l-I. s. , z- z,,, -r. e ..

- ſii,' i
m'..-.e,d_y.c.
Pag
HElFi-cneh way-oſdrefling ntv

Cullis the Italian way: "

s.'r
' partridge: ' - 103 Cullis of craw fiſh-T
I.
0-;".
To make_eſſenee of ham 104. A' white cullis 106
. A cullis'ſor all ſorts'of ragocti, Sauce ſor'a brace oſ partridges, -
. 1 i pheaſants, o r_any thing yo: i
i.
"A cullis ſor all ſorts of butcher's pleaſe ' . _ r _ l .
H
*.\. ſi. meat - _ = ' ib
_ *.'
-
Þ '
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B' N!zlv'.T?£ se" ,._.<,._

i iſle' 'tial-e a izumber 'ofprctty little diſhesfitſor aſhpgeryaf

*ſi4'z.d.-'ſh, and little corner diſ/m for a greeſ Rib/es _ and,

the reſtyou have in 'be gbapter [or 'Larg * 04 _* -; s
' i * Pagv
4.,ſi. .-i.'-_ ..._. _
OG's ears forced my Savoye forced and ſlew'd. 'it 13
No: 'N'

' To ſorcecocks combs i To ſorce cucumbers- ib -

'.l'o preſcrve cocks combs ib Fried
Coliopsſauſa
an e'eggsct
' ' . . '* -
*'.-.; ib
ſi ib
To. preſerve or pickle pigs ſect
and ears '08 To dreſs cold fowl or pigeon'
To pickle ox-palntes ib To mince veal ſi .. - ,',' . . . 1'it
To flew cocumbers '09
To'ragoo cucumber' . loſscold
ib To ſry up cold
venl veil white * ib ' 'i
A ſricaſey of kidney bean' ib
.
To drcſs Windſor bean' ib To haſh cold mutton 1!
..
To make jumballs ' ib To haſh
makemutton
collopslike veniſon
oſ cold beeſ4 ib
ib. , ' A
To make a ragoo oſ onions no ><'Wn',*-t.-4'1-:._
. _. .
A ragoo of' oyflers ' To make a florcndine oſ veal ib'
.. - , A rngoo oſaſparagu' 9 . 'ib To make ſalamongundy 116
A ragoo
i ' To ragoooſcauliſlower
livers ib Another way
l ll ib
A third ſalamongundy * 'it7 'ebm_>wewzw-PH'

'. _Stew'tl peaſes and lettuce ib To make little paſties ib

Cod ſounds broil'd with gravyl 12 Pctit pattics ſor garnifliing of '
A forced cabbage , .. ib . diſhes A ib
- Stew'd red cabbage ' - ib Ox-palate baked h '18
. .-4
rs
....
.
-k
'5.3
. .-r
.-u.-. ..- '_. s

. :.c-H AJP. V..

a 5
fox-Wane - ſ _ i bags ,v .
.'h'ſli-Y-Xf'
'm'I-"man"
I1t-s-X!"
e

o
. ' pag
I S H-ſauce with lobller l 18 To make anchovy-ſa'ce l ii - ' .
To make ſhrimp-ſauce t l_9 To dreſs a brace oſ carp. , .
_To make oyfler-ſauce
..4-.'-..4-.-

t,&
_'
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"er
'r'
v\fiqat.-,4_-_

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1i; 'Nl'T-r si. MAN-.__. ,. _.

L." ci TH LA LWW
A.a.
_ ;ſſ,_ pit .H'zzj _ , Oſscops and BroIb:_._..; ->
, ..tl' In"
.
._.>. . ' r. _. ' 'vi _
.
.
...-nd than. .....x.- . -t._ -..._ . - ['*,b.. -'A.32;
san.-manr-m
.' - ."P'gx erawfilh 'ſo-01; 'A : ape's;
O make ſtrong broths for' _IZI
ſoops'or gravy I 20 A good gravy ſoop ib
* ., Gravy for white ſauce 'at w * ct'*
_ , I124,
2 A white
A green peaſe
peaſe ſoup
ſoop
Gnvy for turkey'. fowl or ral;"
goo - .> i Another way to make it r' i L_

_ Gravy ſor a fowl, when you have

A cheſnut ſoop --_ 1' ib
. ' no meat or gravy ready ib - To make -.-,.1utton broth ' '26
,-,
r.\
* _To make. mutton or veal gravy Beef bIOth - ib
A . þ . _ , iaz To make Scotch barley broth ib
To'make ſtrong fiſh gravy ' ib To ſhake hodge-podge . , '2
To, make plumb-porridge- ſo: To make pocket ſoop ' ' ib
'Chriſtmas ' : l'b 'ſo make portable ſoo 128
To make ſtrong broth to keep Rules to be obſerved in making " i
ſoruſe s .'zz (cops and broth: - leg:
' t l
. '..'l
' i

j* .
P. vn._5
c-HaPgdtdiingh ' ſi
{

' '
, v . -'.-......t i pag; l
. ' - 'Pag l
l
_ AN out pudding to bake 1 30 A fleak puddmg '33'
- To make a ealſ's ſ00tputl A vermieella pudding with maſs 'a
. i Toding -
make a oith pudding ib row . ib?
.'l'o make a marrow puddſſing '31ib Sweet dumplings 1331
- An
Rules
Oxford
to be putlding
puddings, nbſeryed
&e. in .making
's ib
ibz
Aboiled ſweet puddi_ng_ ' _ ib
. - A boiled plum pud'tling' '> ib -
- AYorkſhire pudding 13! - 5

' ' 'in 4' i

. i - .'3
C i'i A
cts .
 ' Find-O N: T, N.:T s._', -
'T i ' '. i _ ' \?l' .p __ 'if
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o t,

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A?" .i..'t '

' v - * sg, t -' ' P'Z-ſi

(37
on!
1
a'
.' - O make a very ſine ſweet A gooſe pye _ t4o_ _.s
_ lamb or veal pye, las' To make a' veniſbn paſty ib_
i
To make a pietty ſweet lamb or A calſ's head pye '41 fiH>PM\.-1fl,s"ri
-'_I \-Mi7fkmazq
'lik-n d-A'KFIP'E fWA
e
veal pye , . ib To make a tort . in,"
--A ſavoury veal pye ib To make mince pies the beſt way
To make a ſavoury lamb or vea] . i . . I ib ..z -
> ' ' Tciiinake
e a calſ's ſoot pye '3ili Tort de may ' p '
To make orange or lemon tarts
To make an olive pye' ib ib '
To ſeaſon an egg pye '36 To make different ſort: of tart' _
To make a mutton pye ib ' l-N'
A beeſ ſteak pye ' ib Pafle ſor tarts _ . . ib'
A ham pye - ib Anorher
Puff-pallepanc ſor tnrts ct ib
'45
To make a pigeon pye '37
To make giblet pie - ' ib A A good crnſtcruſt
ſtanding ſor greatpies
ſo' great ' piesv
i
To make a duck pye ib
_-_,'"u.'._\N.\_-_v,.'
1 A chicken pye' - '38 - A cold eruli p . - ſi ib
ib
_ _ A Cheſhire Pork pye _ ib
A Devonſhire ſquab'Pye ib A dripping crull - ib
An ox-cheek pye s " 1 39 A cruſt ſor cuſtards ' ib z-qrſ 'rjum'l
A 8hr0pſhire pye lb Pafle for crackling crufi -
A Yorkſhire Chriſtmas pye' ib
*".=;\-;:.wi';-_<*,cm"*7_-iPſ'ct*ſ_'."

- 'W.\'_'.".
c H A-P m
For afaſt-dinmr. , a number ofgood diſhgr', zobicþyou * i
-<LNw.n_-n. .
v make uſe offer a table ar any other time.

v , . . , me' i . .i Pagl _
Peaſe ſoup - '46 To make onton ſoop v '18 ' "*3.'w-* 1r"*v.M--7" 7-T'"

green peaſe ſoop '47 To make an eel ſoop. _ ib

Another green peaſe ſoop ib To make a crawliſh ſoop ib
. .,-q'.-4{v. Spop meagre ib To make a muſſel ſoop i4;9
. ' ' a i _ v 'ſo -
v ſ
'I
-.ſi. . '.u,1:. .
 C O N T=
_, ' ' - - ' - p .
- _ ' Pag
'I'o make a ſcate or thornbnc To make a pu ton oſapples Ibl
* ſoop p _ 150 'l'o make blac cap's ib
To make an oyſier ſoop ib To bake apples whole *ib
To make an almo'nd ſoup ib To ſlew pears ib
To make a 'ice ſ00p 15' To Rcw pears in aſaneepan xflz .'..'ma
MW'
£";h';-:1M?W
To make a barley ſoop , ib To flew pears purple lb
- To make a turnip ſoop ib To flew pippins whole ib
To make an egg ſoo igz A pretty made-diſh ib
To make peaſe porri ge * . ib To make kickſhmvs- ' '63
To make a white pot ib Pain perdu, or cream toafls ib
.To make'a rice white pot ib Salammgundy fora middle-diſh
To make rice milk '53 at ſupper ib
To make an orange fool ib To make a tanſey - '64.
ur-a 4'-'um.
.To make a Weſtiminiſter fool ib Anmhcrway _ ' ib
Topmake a gooſeberry fool . ib To make a hedge-hog - ib
t
To make ſurmity. ' '54 Another way '65
To make plumb-ponidgc or b- r No make pretlyjlmondpudding s ,'.
um'
'wi-h-
. r*W-r_ W*W'W'N-r
iey gruel r _ _ ib' 166
Buttei'd wheat ' ib To make ſricd toafls ib
- Plumb gruel _ ' 'ib To flew a brace of carp p ib; '
A Hom- haſty-pudcling > ib To fry carp ' 16
Anoazmeal h'aliy puddig '5 To bake carp . _ ' i
An ekcellent ſack paſſe: i To fry tench _ 168
, Anonher
A ſack. poſſet
finſie haſiY-pudding ' ibib To roaſt a cod's head _ ib 'un-,3.;

To boil a cod's head '69

v
'ſo make haſty-hine" ' , '56 . To flew cod - ib
Fine ſriuers " . ' ib To ſricaſey cod '70 _-v,.\, -<
. Another way I _ ib To bake a cod's head ib
Apple ſriuers ib 'ſo boil ſhrimps, end, ſalmon,
Cu_rd ſritters 157 - whiciiig. orhaddocks- _ 17'
. Frittzrs royal " ib Or oyller ſauce made thu" ib
- Skirret ſritters .. ' ib To dreſs little fiſh ib
While fritters ' ' i" _ ib To broil mzzckrei '72
'Water ſritters _ ' _ i 58 To broil weaver: ib
Syringed fritzers ' ' *- ib To boil turbutt ib
Vine leaves ſriucrs ' ' ib To baketurbuu ' 'ib -
' Clary ſriuers 'Is9_ To dreſs ajolc oſ pickled ſalmon _
Apple ſrazes ib 12.: .
. Almond ſrazea - ib To brnil ſnlmon _ lb
Pancake: - ' _ ib To broil macl-zrel whole 17.;
Fine pancakes 160 To broil hcrrings . ib
A ſecond ſort oſ fine pancal'ces ib To fry hcrrings ib
' AA third
fourthſort ib 'Po-dreſs herrings and cabbage ib
ſorts. eallfldla qbire nſſi
To make waier-ſokey . '75
paper ib To ſtew eels ib
i Rice paricakcsz 1-61 To flew ecls with brozh- ib
. To
 '

o QJN 'Tſſ
, -.
To dreſi- a-pike.
j .
. p'g. 'Another w'ay to ſtewctmufl'ds 17'7 .
.-i .---i?g as.
To broil haddo'cks, when they are A third way to dreſs muſſeli ib
in hi h ſeaſon ' . _ , '76 To ſtew collopi ' tv v ib
To broi codſoundi ' '. ib To ragoo oyſteri ' '88
' 'Po ſricaſey codſounda '- -_ ib To ragoo endi'v'e - ' ib', '
To dreſa ſalmon an court-bouil-' To ragoo French' bean' ' '89
lon , . . '77 To ſricaſey
To mike good broWn gravy . ſiiib'.' -
ſkirreta
To dreſs ſalmon ii I' braiſe _ib
Salmon in caſca - i78 Chardoons ſried and. butter'd.
To dreſs flat ſiſh A . ib '- ' . igd
To dreſs ſalt-fiſh 'Chardoons
ib To make a ala ſramige
Scotch ib - i'
rabbit _ '. ib
To dreſs lampreyi 179' To make a Weleh rabbit ſi ib '
To fry lampreyi . . i
To pichcock eeli ' ib To mak'e a Engliſh r'abbit_ it: , _,zwer-_,r.v.,v;.,s,._,-i._,-;
To ſr'y eel' '_ -. -' _ ib Surrel
Or do with
it thus
egg-i _ i ib'
lgi
To broil cell ib
To ſarce' e'eli with white ſange: A ſricaſey with artichoke-bottom'
l o ' . . ib'
'To dreſs e'els with broWn ſince ib To ny articliokebottoms - ' ib' *'
To roaſi a picce oſ (reſn ſturgeon A white fricaſey of muſhmoms
_ _ ib - , - . ib'
To roaſt a fillet
'_ geon ct Or collar of ſtur
iSi To make butter'd loaves , ib'
Brockely and egg' '* 19: "Raia
=.'IN-1',
'--_,0..-
WM.-,wan.n-_=,m.'.
-FIM MF

To boil ſturgeon ,_ - - - I '.ib_ Brockely in ſallid _ _ ib x

To crimp cod the Dutch way 'La Aſpara us and eggs. v ib
To crimp ſcale * _ . ib To ma 'e potatee cake' ib
To ſricaſey ſcateyor
, white ct - thornback'
ibct A pudding made thus 193' _
To make potatces like a collar of '
.v.,,__._
To ſiicaſey it brown ' - v ib .,veal or mutton A ,. ib =
To ſricaſey ſoali white' '83 To broil pota'toes' ._ib' '
To ſricaſcy ſoals brown , - >, ib To ſry potatoes Tib' v
To boil ſoul: Maſhcd
184. To potatoes ,
grilſhrimpa _ ' 2 . ib
ib'ſſ*' -ſ
To make a collar of fiſh invragoo, -
to look like a breaſt oſ veal b'uttered ſhrimpi Up' ,l _.
ſi Tocollar'd
butter crabs -or lobſters ib
185. To dreſs ſpinach _ . .- , _ ib'
Stew'd ſpinach and egg' ib
To butter 'lobſteis another way To . noboil ſpinach.
room on thewhen
ſire toyou bare'
doit by ., ". A ſi--
. _ . . - ib'
'To rmſt loblleri ; , ib ._ ' itſelf ' _'. . 194' a
m'a-.'-.,
To make 'a ſine 'diſh of lobſters Aſparagua forced in Frencb rolli,
__ ' 'ſ _ , 186" . 1 "
To dreſs
_To ſtew a praWni,
c'rab" - ſhrimpſis,
_ ib To
, , or '1.'_0 ſtew'
makeparſnips
oyſler loaves ct ' ib. _

_ crawſiſh - To malſh parſnips - * ib

-To make collops oſ oyſtcrs' ib_ To ſtew cucumbers'. _- - ib'
To ſlew muſſcls' r$7 Toragoo l-'rencli bean£_ _ ' rg6 -
_,.'
A-a.a.id.-a. a 2 A ragoo

'/
 'e UN'T 12) N. 'T- s;
. _ . pag. ,
To make . . paddingg
'third orauge _ Pa '
A zagoo' oſ-beaas wuh a fare;
. . . * . ' " 1 9 _ '* ' zofl
Or this way, bean: ragoo-'dzwith - To: 'make a fourth o'ange pud- '
a cabbage . ib'97 'ding *
Bean' ragoo'd with. parſnips ib ib To make a' lemon pudding-
Bean: rogoo'd with potatoes ib To make an al'mond pudding ib
. T', ragoo celcry '98 To boil an almond pudding aogr
To ragoo moſhroome- ib To make' ſagoe pudding ib
A' pretty diſh oſ eggs ib To make a miller pudding ib
Eggs a la tripe- ' , rggv To make a carrot phdding- ib
A- ricaſey oſ egg' i A ſecond catrot puddinz 2 to
A- ragno of egga r ib To
To make
make aa cowſlip-pudding
quince, apr-icotſi, ib
or
To bzoil'- eggs 200
To dreſs eggs with bread ib white pear-plumb-pudding ib
To ſatcc eggs - _ ib To make a pearl barley pudding -
Eggs with lcttuce, ib . I,b _
To fry eggs' as round, a' balls To make: a French. barley pud
ding ' 2' '
' To make an egg ai- big- as twenty To make an apple pudding - ib
' ib To make an-ltalian pudding ib
=
ſi'
To
.
make a- grand"
i i ſi_
dilh of*
eggs To make a rice pudding ib
A' ſecondtrice pudding at a
; To make a pretty diſh of Whites A- third 'ice pudding ib
of eggs _ zoz _To-boil a cullard pudding ib
i To dreſs bean: i'n-ragoo- ib To make a flour-s. 7' in
To make a. battdſir'flfþ'ti? 213
- ib
An amulet of beans - 203
Te make a-bean tanſey. - ib To make ak'fſffin \'ctr'.Vl:ng'w;th*
To makeawater tanſey ib out eggs - i i t
Peaſe Francoiſe ib To make .. natſetu pudding ib.
Green- peaſe with creamz 204.' A bread pu ding i
A ſarce meagre cabbage ib To make av ſine bread pudding_
To farce cucumbcrs - p 20; Tomakean ordinary bread pud-ſſ
2'4;
- To ſtew cucumbers ' . ib
. Fried celery ib ding ib
Celery with cream 4 206 To make a baked bread-pudding_
Caulifiowers ſried ib * ib
To make an oatmeal' pudding To make a boiled loaſ at
a To make. a poſitatne pudding tib To make a cheſnut pudding i
To make a fine plain baked-pudſi _ '
To make a ſecond potatoo pud ding _ i r'. *n:.'-*.
ding To make a pretty little eheeſey
A _ , 207
To make a third ſort oſ pomoe Tocurd pudding
make t
an apricot puddingſſ
pudding a ' ib
To make an orange pudding ib . - 216 _
' . To make a ſecond ſort of orange To make the lpſwich al'mond.
pudding - ib _ [nodding __ tb
.To..

' . ſ
-.

_; 1
I
iII z T l i2
3
l ._,z
'
_.Wm,nu.rW-nv,"*'*m.wſ'im,.r-"W'*r-lffl*-

.
coat T_ N'as. .
To
' make
_ . . a vermieellavpuqdm
* . - ' ' v "' rue-'3
A florendine-oſonzg-s or nppld
' - ' ' 21
' Pudding for little diſhe' _ 217 To make an arriehcize pye . 2:ib'
To make a ſweet_meat puddini To make a ſweet er: pye "
'o
. , ' 1 o make a parate: -: awe
To make a fine plain pudding ib To make an oaicz" F**e
To make a ratafia pudding 218 O make an oraegeavjo py:
To make a bread and butter pod To make a lkirret gy: ib
þ ding ib omake an apple eve - zag
To make a boiled fice puddiafi To make a-cherry "Je ib
* - . 1 0 make a ſalt-fiſh gre ib
To make a cheap rice pudding 0 make a carp pye * i 225
' ib To make a ſoal pye ib
' To make a cheap plain rice pod To make an eel py: ' za7*
din ' 219 To make a Bounde: Fye' . 'ib '
To make a cheap baked riee Pud To make a herring Fae ib .
ding ; lb To
To make
maken lobfier
a muſſel py:
Fſle .. ſi-"us
ſalmanpye ib
ib r * vzmflfiy
w.3ffl
run?
w.*:.
31.;
-hix'm.ze--:*M2ſar'n-:'-*
'To make aſpinach pudding ib
' v To make a quaking pndding ib
To make a cream padding ib To make Lent mine: pye; ib
To make a ne puddin _ib To collar ſalmon ib '
To make a poonſul pud ing ib To collar eele 2
To make an apple pudding ib ' To piekle or bake herxia'a - 29
To make yeaſt dumplings no To pickle or bake men-crate. ib *
>
To make ' ' A lk dumpling ib keep all the z-'e'ar ' * 'ib
To mak ard dumplings 22! To ſouſe mae'krel , ' 230
' - Another ealre hard dump To pot a lobfler ' ib ſ '*
flings ib To poceels 'I ' 231ſſ
To make apple'diiffipſifings 22:
To por lampre'y' ' 'ib
Another way tomake apple dump To potchars 7 ib
ling: _ lb To pot a ike . ct
' 'To-make a cheeſe-eurd florendig; To pot ſa mon - 2 ibz I '
W-fi*n'v.*m-eTr''t
_\:-*.ti*'r:w-n'*m"'-Z*,"TZ*A' -7
U
1 Anorher way to pot ſalmon -
.'4- .
 iE 'N-'TP
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. .
.'L'L'L
"ſi-
.\ ' - A
_.
..'T H- _E

' " .ſſ-'iDirefltſio'iJ for (He Sickaþ 'i

.:..i-e.

.''ſi*'."*
t _" . ' ſin .l pag
. . ct _ ., v .- a 1

T C make mntton broth 233 To bpil ago

o make anado so
To boil a ſcrag of Veal; To boil ſalſiup ' ib
A-.. "wwa.-;-v,.-
. _. _. ' 1
..
'To m>ke beeſ or mutton broth To make iſinglaſs jelly 238'
,._. .
- ' for very weak people, who take To make pectoral drink, ' ib
_ . butlittle nouriſhment ib To make butter'd water. or what
'To make beeſ drink, which is' the are
aqd Germans callqſit
very ſond eggforſoop,
ſup- > i
1 ardered for weak people 234_
'
To make pork brath ib per. You have it in the chap
.2:;*'.:,_*.:'<-._*. ;._ . .
To boil
To a chicken ſi '
boil pigeons tb
iaztct ter for Lent. _ ib f'-'*Mano-2.man"
4ſm-in.w'-m w"

To make ſeed water ib

' 'I'o boil
ct a ' l 'rtridgg
' or any
' other
ib To make.bread ſoop for the ſick
..
'
_ Wlld ſow . ib
la _ " To mince
boil aiplaiee
veal. ororehicken
flounder ib _. To make artificial afi'e: milk: 339
for the
. -. Cows milk negttto aſſes' mill; done .
tue.
."Hſi'

\ _'I'oſick or weak
pullſia people
chicken' lb
for the ſick thus A Pale-'YE
-"A"F-ÞJn.. To make a good drink
. . - - . . as 6 , To make barley water
. '
To make ehicken broth ib To make ſage drink
_ To make chicken water - ib' To make it for a child
To make white caudle ib ' Liquor for a child that has_ the
u
,-_To make brown caudle 237 thruſh 2 o
._.l_
To make water gruel ib To bonl comſrey root: k
.:_.v,_._,:'_. ,'._.-
3;
:_

w
_

"- .
.,_'
Et.
.._
.
c 'H A p. XI.v
_- ' For Captain: of i -
'
.f
ſ
' i . make eatchup
' 4 to eep
1. .
:_'
' To pot dripping, to ſry fiſh,:meae'
.4 i .
l twenty years' 240 or ſrttters,
' &e. . 241. " '
l
A . To'pyliol'ſſe'year
make. ' fiſh-ſauce
* to keep the To
' 24; a ' 'picklemuſhrooms for the
' ſea
o
l
I

\ L
 L.
\-*Jm-:T*t"-QA4M<u-_iApmJ*qafierm.
w,-W_ac-7myrq-_chVv.wW'-Y_F"1r_-Mvu0z>g-:Amv7fflzW'

'ab-'na
*r'a

'- ' O 'N T paſſeſ'

' .'I'o .-make 7 mnſhroomȝ
. * powder
. P'Z
To make a riee pudding 244
To make a ſuet pudding
, ' . , -
' To keep muſhrooms without A liijer pedding boil'd
' pickle -
p
ib .To make an oatmeal pudding
' 24;
'it *
To keep artichoke bottom: dry To bake an- oatmeal pudding ibct l
' ib
To fry
To articboke
ragoo bottom:
arſſtichoke ib LA rice pudding baked '
bottom: ib , ib
.To make a. peaſe pudding 246
.p/
T_o ſricaſey'artichoke bottom: To make a hartico oſ French
24'3 * Tobean:
make a fowl - pye ib "
ct ib
To dreſs fiſh ib
To bake fiſh ib To make a Cheihire pork pye -
u-i[maw-3-
'fl_'.
us.
-lflzcÞzHu
-ſ\1.,hni'vdw_. -N To
To make
makeſſaa -gravy ſoop
peaſe ſoop ib
ib To'for ſea ſea veniſon
make ' - 247
ib - .'U ſi*', 'lb_.

To make pork pudding, or beeſ, To make dumplings when you. '.

&e. ' m_ _ have white bread -' 248 . " ſ
\

i
c H ſſA . .
P. Xll._ .'
ct-Ofbogspuddinſigs, ſauflzgfl, &a. _ -' .j _' ' '
.'\.l

pag.
- TO'makealmond hogs-pud- _ .To make fine
To make blackſauſageſi'
pudding: 250 '
ding'v 248 .'f-'f-n
''.'ſ 'W-L'flf
Another way _ ' 249 To make , common ſanſageſ >_
-
Athird way - * - "no 25'
'To make- hogs- pnddinge with To make' Bologna ſauſages
currants - '
' . -ib ib 1 a
muſe.
.:'-.-a.'-M.-N.<-\*.- . *'*I'3.."aYT'"4*'vW-Þ*x.aZ'.'**
re:T'7-iFP"V*Tt'-!NF"wr1'P.t"r-Tcfflw*';-
*
Pff
n

i;
c' H' A' P. _Xlll.
To pot and make being' ' i'
.

' '\'* . t. Pag'

m. ' ſi'
0 pot Pigeons, or fowle A fine way to 'pot a tongue'
- 2 1 ' '. '5.3
r To pot a cold tongue, beeſ or To pot beeſ like vemſon ib ._M-ſi-.'ua_ _4_'_ _ *_

veniſon 25: To potcollar a breaſtcheeſe-

Chcſhire of' real.-*or 25.;
pig ._
' To pot veniſon lb
To pot tongue' ' ib ' '. ' r ib
_ .afl' 'To - ,
i'v
*. __

,_.' -. '. _.-.-..u..>,.

_ ..:_,*.
 Eſiflſi 'T £s.*:*
' z eellqſbeef
To ' .. . '. v'pz'5g4
a . U
i _ PZ'Z v
. ent ſoon ' -
'Another way to ſeaſon a collar oſ To make veal hams
beeſ " '25'5 To make beeſ hams _ ib
. ii
To coliar ſail-non ' ' ' 7 " ' ib To make mutton harm 258
. 'ſo make Dutch beef . ib 'To make pork hams' v lb
To make ſham 'brawn ' 256 To make bacon 259 31
To ſouſe a tnrkey in imitation To ſave ported bird" that begin
ſ . Toofpickle
ſiurgcon
pork '' ' * ib
ib Toto pickle
be bad mackrel, called caib

'A pickle for pork which is go be venth ' - ib

. ,.A.p 'ſ
*.v*M<n
'M"*La'an
..w-',-_

- :-,J. _
CH A. P, X.1v., '
. -
'

* . . Ofpickliizg.
La

* i pag
_
' T.O pickle walnut: greenpzgo
A *
To pickle ied current: z6_7
- "ſo pickle walnut; white To pickle fennel - lb
. *
"il-'o ' '
pickleſſwalnuts black ib To-pickle grope' * ib .

26' To pickle borberries 368

To pickle gerkins 26: To pickle red cabba'ge ib
" _.'T.o pickle
* flicesſſ' large . cucumbers in To pickle golden pxppins
ib ib
_ To pickle flerzion buds and limes,
To Fickie aſpnragus 363 you pick them off the lime
- To pickle peaches ib tr'e'es in the ſummer 269
' To pick-le raddiſh ped: 264. To pickle oyfl=rs,' cockle', and
To pickle French bean; ib muſſel: v ' ib
To pickle cauliflowers ib To pickle young ſuckers, or
' To pickle bee! root ' 36.;" young anichoke: before the
To pickie white plumbs ib leaves are hard ib
' To pickle nectarines and apxicots To pickle nrtichoke-bottoms
- ib o
r To pickie onions ib To pickle ſamphire _ ib.
To pickle lemans '66 Elder-root: in imitation of bum
To pickle muſhrooms white
ib boo - ib
To make pickle for mnſþrooms ib Rules (9 þc obſerved in picklihg
* A To pickle cogliings .2Þ7 ' 37!

CHAP.

,\ . \
 i 1 .

.\ A
' "*_:' 'r-j:
.--"
__ I'.-__

_ £C. Hct Act. P<zfXYsſi .=.s_

Of waiting thumb, 1 i, r. ,
d 'z'L'Ti . -_ in' . - .
. .
' * * . ' ſi' me" "V ' 'aug
> , maken-'ell cake 27' To make inger-bread - 374
' I To ice a great cake 27: To make little fine cake'
To make a pound cake
To make a cheap ſeed cake
ib Another ſort of little cake'
ib To make drop biſctſm ' .ib.
=za
'I'o make a butter cake ib To make common biſcuita ib
A
_ '1'6 make ginger-bread cake: 273 To make French biſcuita 325 5 *
To make a line ſeed or ſaffron
ſi cake To make
ib To make'maclzeroons
Shrewflaury cake; ' " ib
ib

To make a rich ſeed cake, call'd To make Madling cakes ' ib

_._ the man" cake . - ib To make light wig: az
'-r
.ul'.
L'aMan.."nid.b-_.am>_n.w.- To make peppercakes 274. To make very good wig' ib
To make Portugal cake; ib To make buna ' , _ ib
To make a pretty cake ib To make little plumb cakes. 37'
I a , ' _ . .

.CHAnau? -gwj
" Ofcbreſtcekes, meint', jellr'cr, whþtflllabbhfl = -'
, -, pag.
ſi' P'g. _- i **
D make fiuecheeſecake' 78 Ratafia crcarn _ 28; . '
To make lemon ches e Whiptcrcam
Whi tſyllabub: . 'ſ 1., > - ſzflq.
ib . __'-'
'. 1-. -
cakes - _279 Ever afling ſyllabuba _ . ib -ſi '
A ſecond ſort oſ lemon cheeſe
cakes ib
' To make a trifle aSg ' -
To make almond cheeſecakea ib To Ribbandjelly
Calves ſeetliartſliorrijellſ_..v
make jelly 3 > * "ſtir
he' ' ſi386'
ib'-
i - 4_' _
'ſo make ſairy butter 380
Almond cuſiarde I * - ib
ſhkcd cuflards ib Cur'rantjelly _ _, _.__ -ib__ -
' Plain cuſtarda . ib Raſpberry giam . _ ib _ w
.
Oran e butter ib To make hartſhom flummery'. _
Stcepie cream . 38' vA - ſecond way to makehartfliorn
- ae7 ' ' ' -
._. . . Lemon Cream ' ib
A ſecond lemon crearn ib flummery -* ib_
Jelly oſcrenm ' 18: Oatmeal fiummery ' ib '
Ounge cream ib To make a fine ſyllabub - 398' _ ' -
Goofflx'rry cream - ' ib To make a hedge.hog ' p ib _ . . ;
-=M "(dream
gilicy] crea . ' French flummery ' _ :S_9 .
A butter'd tort ' ' ib _
Almond e'en: 35?
A (ne eyen-9 ' ' -. ib
' Moonſhine num! - ib
The floatin i too
' . :

*
_ ' 5 ,
Quae
-
-,
ſ .
HQh-....

-'\,'v\.!
/
 i

a..--_.=.
s..;u_.-,c<.h_?n*._-2
. >.
.

'--
E-Nr's.
'vn

'HT' "'-.'._ -;_._ _ cjH A if," xvit. .

_.-c.,ns,. .
made wines, heaving, Frtmb bread, mlffm, &re.
..4,q_ A
A => - - - _ _ - pag. . . roped
_ _ beerpztfb'
a .
_.-x.m-u:_.e _=.';-='- The bell thing ſor
O make rarſin 'vine 29'
_ Elder wine ib When a barrel oſ becr is turn'd
' Grange wine * ' ib ſour _ * 29'7
' Orange wine with raiſrne ' ib To make white bread-after the
"ſo'make elder-flower wine, very London way ib
like Frontiniac 29: French bread ' _ ib
*Gooſeberry wine ib Mufiins and oatcakes 308
-.' - nrb-.n.- z.-= -,.._rx. ' . Currant wine _ tb A receipt ſor making bread with.
Cherry wine ' zog out barm, by theſi help
leaven ' oſ a;
339'
Birch wine * t
Vince wine
Cowflip -
or clary wine ib -A flock
294. method to preſerve
oſ yeaſi a large
which will keepct
'.e,
Turnip wine _ ib and be of uſe ſor ſeVeral .
Raſpberry wine ib mouths, either to make bread <
'dc-r Rules for brewing ' ' * 395 - or cakes _ 300 J
.__._1 . . - . Y
F .\ ._ - ._ t
a'.\. - '.r'H*p'. c- H A P. XVIlI. 1.;
.".
jarring tberrzer,
me' an! prayer-ws,
. rſin. Pig

Ojarcherries, lady North'a Syrup oſ peach bloſſoms 304.

way 300- Syrup oſquineea ib
I-*w.-'J..,x.:J'£'-
> 'To dry eherriea ' 30' To preſerve apricots ' ib
- To preſerve cherries with the To preſerve damſons whole
_ leaves agd ſtalks green ib To candy any ſort- oſ
. flowerssio * £
To make orange marmalade ib
White marmalade ib To preſerVe gooſeberries whom?
To preſerve oranges whole 33: without ſtening * ib _
To make red marmalade ' ib To preſerve white walnut: 306 *
Red quinces whole r 30; To preſerve walnuts green ib
Jelly ſor the quince: ib Toplumbs
preſerve the . large .green;
307'
ſo make conſerve oſ red rOſcs,
or any other flowers ib A nice way to preſerve peaches l
Canſervc oſ hips ib
To make ſyrup oſ roſes ib A ſecond way to preſe'rve' peaches i
Syrup oſ citron 30 4. .
.
Syrup oſ clove 'gilliflowers * ' ib To make quince cakes ib i
- . C A P- ſ
l
 .

m.-
fu.
V:
:.*'s-?,.*;7:*.

.'.c ,_T'; .E. .2s.'_- _' . ._ . .

_
nt? . -.* - _.

{'_ '_, C®H A P.'_ xxx. . .-; 1.'

iI, ._
ſo makeſiancbwies, , \._tatcbup.1 vinegjqr
dun-miniſh, _ .: 3. and.
'_ _ keep articbok'u, Fn-ncb [Is-ans, &it. ſ'

I" '
' '.
I
"- ' \ .'
O make anchovzee
_ pag.
308
To . keep green
- gooſebemes
T '. P'S''
tullv 'TT'
rg.
-;.*'>-*\',*; '7=T32= "*! <'.T*
ry.
"ſ ſ.-:

i 5"- To piekle ſmell', Where " Chriſtmas 310 .

nd" you have plenty Aib To keep red gooſeberries'- 31' '
ib To keep walnut: all the year'
FTo make vermicella
Z To make eatebup - _ . * X
ib To keepjernons - 'ib
ib 4 -
* "Another way to make catchup
.-' 309 To keep white bullice, 'pear- _ _ >.
._;ſ ſ A'ticbokes to keep all the year ib ' * plumbs. or damſons. &el [or _ ',
. .To keep French bean: all the Totart: or pie:
make vine-gar me ' 31: ib .
' . year 310 31; -. V - 2..A
To keep green peas till Chriſtmas To fry ſmell:
.
' .To 'caſt a pound of butter v ib. _
- Another way to preſcrve green To raiſe a ſallad in two hours at
lb the fire, ' ib I*.a?
':l*a7L',i%'*. ,*'=.r:-*
peas ' '
**'

II L . . I ._c
_ * H A 5.P-* my '
Ofd£/}i11ing.ſi

pE
. . ' * m . Hyfleriea]._ water.
O dlſtli Walnut water 313
., ' .P3a '34'_.' .
.
-_,.y:'-v-.y' "*.'*,aLv-n,

.3 7- - How to uſe this ordinary To diſlil

make red roſe water
plague bud' _ ' ' ib."
ib i
1' - Rill ib
To make treaele iyater 314. To make ſurſeimvater . - ib
wqfiuj.
"7
_,
Black cherry water ib lTo make thilk-water - 316 _ 4 .

_. Jaw-rn"a...'an. .
<': HſiA P! XXL__ i. ._.. Pa
if' How to made', and the fiaſbm of 'be year for butrbe'rrzct
i ment, zoullhyi herbs, roots, &it. qz'dfngil.
pan. a <L.--.<.-.,-.
Bulloek' Weſtphalia
35'6 _ How to choſebams. &e._vem_ſon
brawn. 319 - LA' i
5 A ſhee , 3 r7
.A ealf p þ. - ib Howto chuſe poultry - 32;
Houſe lamb v ' ib Fiſh in ſeaſon, Candlemasquar- - ' _ ..
'A bag . ' ib ter '_..3zz. '
-a. ...-_.- .
Mwnnn
A bacon hog 18 Midſum'mer quarter ' " a ib '
To ehuſe buteher'a [neat ziþ Michaelmas quarter "'Chriſhnu
..; . In; ib ffl ' i' X
wi.

3 A ' "not,
.. _

'
.-' \*- r
 l.=c._o-ctN-=T E':ſiN*-..T_,_ſis.
' Pa e . i a . 7

.z \ Chfiſtma' quarter _ ':_ ' 3234. J_uiy, theproduct of the kitkhfn *

A ,*, _. _.. How to chuſe fiſh ib and fruit garden ' 26 I
t - ]anuary ſruita which areyetlaſt- Au ufl, the rodufl of the jit. 2'
33' * . * w i
e en and ruit garden
4
327 Z
Febrftary
ing fruits whichare yetlaſtz
ib Se kitchen
tember.andthefruit
product
gardenof the
ib I

,'_. March ſrnits which are yet laſt- October, the product of the kit. t _
ct * ing ib chcn and fruit garden ' .ib 1
. '* zAprilſru'tta
May, the product oſthe
which are yet kitchen
laſting December,
326 Novcmber, thefruit
the
kitehen and product
product oſ 33?
gardenor' the;
the

' '. and fruit garden this month ib . kitehen and fruit garden .ib 2
A jane, the product of the kitehen ; a
' .a > _ ' 'and fruit garden ib

ſi C H A P. XXII.

iſ; . . _. ._'_ i. ' ' . _P=g- ' ' az

"dſ . Certain enre for thebite of How to keep clear from ugsz
J'j ' j . a mad dog _ _ _328 . 329
- ,ZT- Another eare for the bite oſ a An effectual way to elearthe bcd- .
'r 3: ' ct _ _ >, - -' - vA mad
receipt
dogagainſt the plague i Directions
-' gag for the houſe maid330
fiend of buggs ib I

2 i " . tir i .- l ' 1

I _ _,.-_, A A þ I) D Pay
I .T I O __ N s. _ . pay;

_ , ._ ' O dreſs a turtle the Weſt- To take tronmolds out oſ hnen :

Z'; ; ;' lndia way 33r t 33; 1'
,'._F*. * ' * -l _ _'-To makeiee-eream 332 To make India pickle ' . ib 3
,- 4 - . - '. p A znzkey, &e. injeliy 333 To make En iſh catchup ib
5 2 - - , -_Tomake eitron lb To prevent t e inſection among _
ii ' .'79eandy eherries or green gaps; > harried eattie ib A
I ' 'l' - . ' . . ' '

Fi \

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. V. _
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'A-nl-n.Wfl'm-' br.*-,._. "*r-al

\*.w-:*any"
f.7:Wax-w
*r'3.-T*<'.L.*:t'.<-T"'=
2- ' o
a ' i
.4 '- I. ...
-.' *>
, _. i 'l' ſſ' , A .
'ſi Pa!
Bflervationa on preſerving Carrots and French bean: drrſſgl
ſalt meat, ſo 'aa'to keep it the Dutch way * . 343
mellow and. fine' for three or Bean: dreſſed t e German w_ _
t..7*
four month: ;. and to preſcrve t
. potted butter 339 Artichoke- ſuckeredrefl'ed thcSpa
, To dreſr a mock turtle 340 Topith
dryway ' ' 344
pears without ſugar ib ſi
To ſlew a buttock of beef' ib
To 'flew green peas thcjews way To dry lettuce ſtalks, artichoke' flalks. or'cabbage-flalks ib , - V
o.
* - - 34"
To dreſs haddockt after the Spa Artichokes preſerved the Spaniſh.
niſh way ib way * ' . ib -'-'cOu7n_r-;._4IM*-.>,ffl*.-, vm .
Minccd haddocks after the Dutch To make almOnd rice _ 34;"- '

way ib To make them chocolate ib '

To dreſs haddocks the Jews wa Marmalade of eggs the jews way ' "
4.--...on'>.
. -* ) ib r., -

A Spaniſh peaſc-ſoop, ' . ' 42 A cake the S P aniſh wa7 Sib6

To make onion ſoop the Spaniſh A cake another way ' r
. _ ;.
' wa ib' To dry plumba ' _ ib
._
Milk ſoop the Dutch way ib To make ſugar aſ' pearl' ' ib ' -' ' ſ
To make ſruit-waſcr'oſ cocflingq. _ * .

z Fiſh paflies the Italian way ib

Aſparaga's the Spaniſh way 343 &c- 347
Red cabbage dreſſed after the To 'make white waſer' ' .
tbffl -u''rw.*Fv'mP'l
Putch way, good for a cold To make brown wafers ib
in the breaſt ib How to dry pcaehe' . ib'
Cauliflowers dreſſed the Spaniſh How to make almond knot; ' ib
way ib þ T' -a
l.
n_-a.\ .-'wt.- m
-
v-''-zm
 ſi
I.
fix'

TTEN'Tſſs;
lNI ſſ- i Pag-l t
man-. .; '
_> To 'preſerve aprieots ſi Pee8
To make drange loaves 35
i." -
'mxſſffl How to make almond milk for a To make a lemon tower of pud. £=
waſh . _ _ ' i . ib' ' ding * ib il
How to make gooſeberry water; -H0w tc make the clear lenion
* - 1 crcam > 3 A 't
. How to make the thin apricot How to make chocolate i
chi p a biſ Another way to make chocolate
* 349
'-.-4-.>v-;7: - L.v.;_ . .s-.;_
_I-Iow to make little French . tb 4,
cuits . _ . ib
tb Cheek-cakes without v 'currants t
How to preſerve pippins in jelly How to preſerve white pear ſ
t
' How to make blackberry-wine plumbs 358 '
_'Aſ;
-._A'._,*'._L;'<_.L-.4e;T. -'zrn
350 To prcſerve curranta ' ib
._v. The beſt 'way to make raiſin' To make biſcuit
preſerve bread
raſpberries 359
ib a
, wine ib
preſerve
Hatv to, preſerve white quinces To candy cherries '
angelica _ ib "
whole . 351
_How to make orange waſera ib To dry pear plumbr ib -
How to make orangc cakes ib To candy callia . 360
How to make white cakes, like' To make carraway cakes ib'
' china diſhes 3; a To preſerve pippins in ſlicea 361
To make a lemoned honey- comb To make ſack crcam like butter
_ ib ib
'How to dry cherries ib Barley eream ib
How to make line almon'd cakes To make almond butter _ ib
To make ſugar cakes . 30:
How ta make Uxbridge cakes Sugar cakes another way ib
To make cloutcd crcam
I , ib
.'\
''..A."
o-_.-.W,"a,-ſ:.i-'.;.c-_'":
How to make mead _ ib Qj'mce crcam . ib
To make marmalade of cherrieg Citron
Cream crcam *
oſapples, quince, *gctooſe-
363 '
, To dry damoſins ib_ betries, prunos, or raſpberrifa I
'B/Iarmalade oſquince nhite 3c4J - b t
' To preſerve apricots or plumbs Sugar-loaſcream a 3 3 X
green ' ib Conſcrve
How to make
oſ roſesorange
boil'd biſcuity-
36.', '
* To prcſerve Cherries _ - ib
To 'preſcrve barberries ' 35; ib
, How to make wigs iq How to make 'yellow varnilh '
' To make fruit-waters: codlings ' * 369.
or plumbs do bell ib How to make a pretty varniſh to
How to make marmalade oſ o-, colour little baſkets, bowls. or
ranges . ib ' any, beard where nothing hot
un-nMv,F-'Q
.' To make cracknels ' 356 is ſet on ib

' For!
.. .'q
,.

\
><'_'_
 co_dfftT 'E Nf 'T s; '
'-, '. _..'pag. - v' ' i i . . -

" How to clean gold or ſilver lace To prtkie the fine purple eaþ.
man'
-,-*<
.-.z_-a
r
t - *65. ' bage, ſo much admired at the '
3
,> How to make ſweet powder 'or - great table' . 37'
eloaths- 366 To make the pickle- . 373- _
j To cjean white ſattins. flower'd The flag'smuſhroom'
To raiſe heart water ' " ib ib'> ' , ſ i'
As.a-
filks, with gold and ſth-er in
them _ - ib To make angeiiea water ' 37;
To keep arms, iroa or flee! ſrom To
To make milk water
make Hip-coat ib
cheeſe A. ib
-tuſiiug . ib
* The jewt way to pickle beeſ, To make brick-back cheeſe. I: '
which will go good to the muſt be made in Septe'mber'
Weſt Indies, and keep a year To make cordial poppy waite:
* 7
good in the pickle, and with
cart', will go to the Eaſt-In .To make white mead i * ct .iib ' .-_ ,
diet _ ib
How to make cydcr 36 To make brown pnttage *' ib _ _
For fining cyder i To make white barley pottage _ ,:
To make chouder, a ſea diſh with a
middle large chicken
- in 37-
the ' ' A
r'-wx'. -. .n4-.\

To clariſy ſugar after the Spaniſh 'Engliſh jews pudding; an ex,.

way ib .cellcnt diſh ſo' ſix or ſeven
._ To make Spaniſh ſritters ib people, ſor the expence oſſix.
'ſo ſricaſey pigeons the ltalian pence t' b
way 369 To' make a'Scotch haggaſa 376
I.
'.is..U. . Pickled beef for preſent uſe ib To make ſour crcut ib -
Beef fleaks after the. French way T-o keep green peaſe, beans, &e.
.
. ib and fruit, froth and good
Chriſtmas ſi till
ib
A capon done aſter the French
wa ' ib To make paco-lilla. or 'India -
A To make Hamburgh ſauſages 373 - pickle, the ſame the mangos '
Sauſages after the German way come over in * ' 377 '
MAN-mout lb To prcſerve cucumbers equal
A turkey ſiuſi-"d after' the Ham - with any India ſweet-meat
burgh wa * ib rs .' _'.
Chicken: dreſs'd the French way The Jews and
ſalrnou, wayallofſorts
preſervirig
oſ.filh " i
u-n...... . ib
i A calſ's head dreſs'd aſter- the . ib
Dutch' way 3 71 To prcſerve tripe to go to the
Chicken' and turkies dreſs'd aſ. Eaſt-ladies 379
ter the Dutch way ib The manner' oſ dreſſing various
fNWW
J"->\-.\
'4-'-u*4-<ſ d-*
To make a ſticaſcy oſ caivet . ſorts of dried fiſh; as (tock
ſeet and chaldron, after the fiſh. cod, ſalmon, whitin'gf.
ltalian way ' *ib &c. ib
To make a cropadeu, a Scotch The way oſcuring mackrel 38' \
_diflt. &e. _ ib To dreſs cured mackrel ib
- Calvea

*"

.
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'as N T- s;
p38] "A
. - ag. wde'\ for
, tho heartburn
l p p383
...*.'
' ' Calves ſeeta (lew'd
To pickicte buttock, oſſibeeſ 38: A neli -ſa!ve. ' ib
-
_-.m,-"
-.4,.-**_.ſ<iuw-_.;._l.u
'-
__ -To make a fine bitter ib To ma e Carolina ſnow-ball:
\, . _ " An 'approved method practiſed by ' ' ib
, Mrs.Duke]y, the Queen'uyre A-Carolina rice-pudding _ ib
. woman, to preſerve hair, and Todifliltreacle-water,ladyMon
_
I ltuake it grow thick ib' , month's way , 38;
.

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,-._.-_a-. .-_- w , CHARInm 4- a
- "OfRoſiAs-rtnc,Borntno,£-Fr:
HAT profeſſed cocks will find ſauit with touching upon ' ct , '4

a branch of cookery which they never thought wortb - 'i

;' >-it is the their
moſt neceſſary
notice, is.what_I
part of expect:
it; and however,
ſew ſervants
thisthere
Iknow,
are ſi '
e - - a
that know how to roaſt and boil to perfection. ' *. ' -_ * 7?
þ I do not pretend to teach profeſſed cocks, but my deſign is to *'
inſtruct the ignorant and unlearned' (which will likeWiſe be of
great uſe in all private ſamiiica) and in ſo plain and.ſul] a man- -
X her," that the moſt illiterate and ignorant perſon, who can but ._
. ._
read; will' know how to do every thing in cookery well','__ ' _ſi " _ i
._ _.
deſire thefirſt
I ſhall cook to' order
begin with her
roaſifire
andaccording
boiled 'of to
all what ſhe isto
ſorts, and muſt '
-. dreſs; iſ any thing very little or thin, then a pretty little brifl: . - . -
__ fiſt. that it may be done quick'and nice; if a VFrſiy largejoint, i
then be ſure a good fire be laid to cake. Let it be clear at the .
ottomz and when your meBat is half done, move the dripping- 'l -

pan

m **-'*_l
 W_ , _,, ,_,

4. ' ' "The Art qſCoekny, 4' . 1 i

pan and ſpit a little from the fire, and ſtir up a good brilk ſire ;,
.__ ſor
doneaccording
vſooner ortolater.
the goodneſs oſ your fire, your meat will be i

B 'E E F. ' _ . z
, IF beef, be ſure to paper_the top, and baſle it wcll allthe
time it is roaſting, and throw a handful oſ ſalt on it. ' When
you ſee the ſmoke draw to the fire, it is near enough; then
take off the paper, haſte it well, and drudge it with a little flour
to make a fine froth. Never ſalt your roaſt 'meat before you,
lay it tokeep
would the'ſire,
it a fewfordays
thatbefore
drawsyou
outdreſs
all the gravy.
it, dryct If well
it very' you -

with a clean cloth, then flour it all over, and hang it where the,
' air will come to it; but be ſure always to mind that there is no:
damp place about it, if there is you muſt dry it well with a
cloth, -Take up your meat, and garniſh your diſh with nothing
,' but hOrſe-raddiſh. >

7MUTTONaM.LAMn
- AS toþroaſting of muttOn; the loin, the ſaddle of mutton
__ - ' *ſi\(which is the twoloins) and the chine (which is thetwo ſleek-5)
muſt be done as the beef above. But all other ſorts of mutton
and lamb muſt be roaſted with a quick clear fire, and withou;
7' , paper; baile it when'y'ou lay it down, and juſt before you take
it up, drudge it with a little flour; but be ſure not to uſe too
much, ſorthat takes away all the fine taſte of the meat. Some
chuſe tolkin a. loin of mutton, and roaſt it brown wrthout
_ paper: but that you may do juſt as' you pleaſe, but bc ſure al
ffl ways to take the ſkin Offa breaſt of mutton

7VEAL
AS to Veal, youlmuſt be careful to roaſtctit of a. fine brown;
if a large joint, a very good fire; iſ a ſrriall joint, a pretty little
\ct > loſe
briſkasfire;
littleifa fillet asor poſſible.
oſ that loin, be ſure
Lay to
it paper the' ſat, from
ſome diſtance that you
the
fire till it is ſoaked, then lay it near the fire. When you lay
it down, baſtc it well with good buttcr; andwhen it is near
, enough, baſtc it again, and drudge it with aJittle flour. 'The
' breaſt you muſt roaſt with the caul on till it is enough '; and
'fkewer the ſweetbread on the backſide of the breaſt. 'When it
is nigh enough, 'take off the caul, baſte it, and drudge it with
alittle flour. .- ' _
' *- P O R 'K
 _..
. .q -\.W*mT,
." aT-W*
-, P o andEal/S.
madePIai't R fir. r l'ffl'
*'-
.\'*"'-
,_>Wm-"*W
-- . 4v_

. POR'K'muſt be well done, or it is apt to forfeit. ſ hVbflt 5 ' ' i

you roaſt a loin, take a ſharp pcnkniſe and cut the ſkin acroſr,=.
to make the crackling eat the better. The chine you muſt not
cut atvall. The beſt way to roaſt a leg, is firſt to parboil it,
then
ſage, ſkin
(bredititand roaſt
fine, it; baſte
a little pcpperit with butter,
and ſalt, thennutrneg,
a little take a little
and -' ſ
a ſew crumbs of bread 3- throw theſe' OVer it all the time it is
roaſling, then haVe a little drawn gravy to put in the diſh with
the crumbs that drop from it. Some love the knuckle ſtuffed
with onion and ſage ſhred ſmall, with a little pepper and ſalt, 4 _
gravy and apple-ſauce to it. This they call a mock gooſeþ '
'ſhe ſpring,
eats or hand
very well, of pork,
otherwiſe iſ very
it is young,
better boiled.roaſted
Thelike a in,
'ſparerib it -*_-fl
hm__v.

ſhould be baſted with a little bit of butter, a very little duſt of "3,
p'-_
_.,-,.7.a,3-r'man.-woArnalduſ.,-
flour, and ſome ſage ſhred ſmall : but we never make any ſauce -. '
to it but apple-ſauce. The beſt way to dreſs pork griſkins is
_-to roaſt them, haſtev them with a little butter and crumbs of
" bread, ſage, and a little pepper and ſalt. Few eat any thing
with theſe but muſtard. ' ' . X.
To maſt it fig. ' .'
SPIT
good your
one at eachpigend,
and or
layhang
it tothe
a flatfire,
iron which
in themuſt be aor'ver
middle the ſi _
grate.
ſmall, aBefore
piece ofyou lay'yuur
butter as bigpig
as down, takeand
a walnut, a little ſagepeppe'r
a little ſhred ' i i \. ._.___w,_mu
Thu-3,"

and ſalt; put them into the pig and ſcw it up_,with coarſe thread,
then flour it all over very well, and keep flouring it till the eyes * *
' drop out, or you find the crackling hard. Be ſure to ſave all the
gravy
ſ or pansthat comes
under theout
pigofinit,thewhich you muſt do
dripping-pan, as by'ſctting baſons
ſoon as you find. v.'
the gravy begins to run. YVhen the pig is enough, ſtir the fire
up briſk; take a coarſe cloth, with about a quarter ofa pound
of butter in it, and rub the pig all over till the crackling is qui'te
criſp, and then take it up. Lay it in your diſh, and with a ſharp
1
_knife cut off the head, and then'cut the pig in two, before you * ' '
draw out the ſpit. Cut the ears *off the head and lay at each -' .
'
t
I
end, and cut the under-jaw in two and lay on each ſide; melt _
i ſome good butter, take the gravyyou ſaved and put into it,
- boil it, and pour it into the diſh with the brains bruiſed fine,
and the ſage united all together, and then ſend it to table.

B 2' Drſſirznz
da,M.\-. .

'
 r

'v ct like dridfCooknyJ-i i 7)v

A
A i i Dffireni'ſorts oſſaucevfor apig.
ape-3
name.
A.'-*4_.-IM:,*<0=-._,<b_\4._,

, Now, you are to obſerve there are ſeveral ways oſ making

' _ * ._ ſauce for a pig. Some don't love any ſage in the pig, only a
,cru\l: oſ- bread ; -but then you ſhould have a little dried ſage
. rubbed
ſauce inand mixed made
a baſon; with the gravy
thus: anda butter.
take pint of'Some loveput
water, bread;
in a ſ
_. good piece oſ crumb of bread, a blade of mace, and a little
,whole pepper; boil it ſor about five or ſix minutes, and then
' pour the water off: take out the ſpice, and beat up the-bread '
' with a good piece of butter. Some love a few eurrants boiled
' 1 in it, a glaſs of wine-Land a little ſugar: but that you muſtdo
juſt as' you like it. Others take halſa pint oſgood bceſgravy,
3 'and the gravy which comes out of the pig, with a piece of
butter rolled in flour, two ſpoonfuls of eatehup, and boil them
all together; then take the brains of the pig and bruiſe them
fine, with two eggs boiled hard and chopped; put all theſe
. together, with the ſage in the pig, and pour into your diſh.
It is a very good ſauce. When you have notvgravy enough
1A.
4 ' comes out of your pig with the butter for ſauce, take about
V'""*rz-w'u-
"-w'**o"w*-"m-.\L"yz-*'.n<-a.'nI*-'.o-n'wak
* - \__'halſ a pint of veal gravy and add to it: or flew the petty-toes,
' _' and take as much of that liquor as will do for ſauce, miXed with
' v ' the other. ' - -
i -- To 'eaſt 'be bind quarter of pig, llzzmb-frzſhion. _

AT the time of the year when houſe-lamb- is very dear;

.talte the hind quarter oſ a large, pig; take off the ſkin and
. maſt it, and it will eat like lamb with mint-ſauce, or with a
ſallad, or Seville-orange. Half an hour will roaſt it.

-, - '-* -_IF-'~
you ſhOul'd "ſſ-Tobalteapig.
be in a plaee where you cannot roaſl. a pig, lay

. it in a diſh, flour irall over well, and rub it over with butter;
.butte_r the diſh you lay it in, and put it into an oven. \Vhen_'it
is enough draw it out of the oven's mouth, and rub it o'v'er
."-"\'\ 'M-.' with a buttery cloth; then put_it into the oven again till it it
dry; take it out, and lay it in a diſh: cut it up, take a little
_ Veal gravy, and take'off the ſat in a diſh it was baked in, and
,... '. ' there will be ſome good gravy at the bottom; put that to it,
. .-. with a little piece of butter rolled in flour; boil it up, and put
.- .
' it into the diſh with the_brains and ſage in the belly! Some
,
,.
love a pig brought whole to table, then you are only to put
l\ what ſauce you likeinto the diſh. - ſ
.
I .
r
 \ ct . bidde Plain and Eafii _ .. i i
' l
i

i
'it . _, .. Tomd-t-&u-"th :- ,; 5.
melting of butter you 'muſt be ve careful-3 let i our , i le.

ſaueepan be well tinned, take aſpoont'ul o cold water, a ittleſi

. -
duſt of flour, and your' butter cut to pieces: be ſure to keep .
ſhaking your pan one way', for fear it ſhould oil; when it is ,
it; I."
all melted, let it boil, and it will be ſmooth and finea Aſiiver - ' i
pan is beſt, if you haVe one. '. - . - L
Z-ffl
i
WHEN youToroaſt
maſta geeſe,
gooſe, (ter/ties,
turky, orHe;
fowls loſ any'ſor';v t.
r;
i
take care to ſinge them with a piece of -white paper, and baſte t.
them with a piece of butter; drudge them with a little flour, ' xt.
and when the ſmoke begins to draw to the fire, and they look i
plump, baſie them again, and drudge them with a little flour, v . -. t
ſ.
and take them up. ſ

i
_ Sauee for a gooſe." _ _ a ._ a

.FOR a gooſe make a little good gravy,'and put it into a. ' _ i .

i
baſon by itſelf, and ſome appie-ſauee in another. 1.' . l .
Saure
_FOR a turky good gravyfor
in athe
turky.
diſh, and either bread or; A
union-ſauce in a baſona. . x i
Smce for fowls. i if
TO ſowls yſiou ſhould put good gravy in'the diſh, and either: J
- 3.;
bread or egg-ſauce in a baſon. . .,1I

Saltſ' for due/es.

F'OR ducks a little gravy in the diſh, and gnzon 'in 'a-xcup, t -'. _ _* lzi
iſ liked. . >
Sam'e fer pbeaſantsland partridger, i, 'i i
2..

P H E A S A N T S and partridges ſhould have gravy inſithe ſ _

'i1 £
diſh, and bread-ſauce in a cup. il:
Sam'e for IerkJQffl ſ i. '- i - "I.o-'m

i LARKS, roalt them, and ſorſauee have crumbs ofbnzdz"

are,
._,..an;"
done_thus: take a ſaucepan or ſtew-pan and ſome butter:
when melted, have a good piece oſ crumb oſ£bread, and rub it'
. . B 3 ' _ * 'in
_ .
 .n.
. ' .- i
'_

_\'l, ..
ſi 7 l him; of amid; L' -
ſi 'in a elean cloth to crumbs, then throw it into your pan; keep
'* ._ 2 ſtirring them about till-they are brown, then throw them into a
ct ſieve to drain, and lay them round yourlarks. .

, __ '__ſſ "To fect/i waoa'carlts and ſuiper.

'-P U T them on a little ſpit; take a round oſ' at hreepenny
loaſ and toaſl: it brown, then lay it in a diſh under the birds,
.- .A.N_-.\>.-,..*-4_. u
haſte them with 'a little butter, and let the trale drop on the toaſt.
'\Vhen they are roaſted put the. toaſt in the diſh, lay the wood
, -c'oel<s on it. and have about a quarter oſa pint of gravy; pour:
' it into a diſh, and ſet it over a lamp or chaffing-diſh for thre
niinut'es, and ſend them to table. You are to obſerve we neveig
take any thing out of a woodeock or ſnipe, ' - _ _- , _,

* . _ To ro'aſt a pigeon.
TAKE ſome parſley ſhred fine, a picce of butter as big
'as a walnut, a little pcpper and ſalt; tie'the neck-end tight 14
tie a firing round the_lcgs and rump', and faſten the other end
_ NQ the top of the chimney-piece. Baſle them with butter, and
when they are enough lay them in the diſh, and they will ſwim
* with gravy. You may put them on a little ſpit, and then tie
both ends _cloſe; 3_ _
.w--._._ A.-,W

'- U' H EN * youbroilTo broildca them

them', pigean;
in the ſame manner, and 'i

take care your fire is very clear, and ſet your gridiron higli,
.,
..
i .>that
cup. they'tnay'not
You may ſplitburn,
them,and
andhave
broila'little melted
them with butterpeppdr
'a little in a,
,-. ſiand ſalt: and you may toaſi them only with a little parſley and
. ,. . butter in a diſh, ' . _ , .
._. .'_
i Directions for geeſe and Hurts.
.. _ ' A Sct to geeſe 'and ducks, you ſhould have ſome ſage ſhred
ſine, and a little pcpper and ſalt, and put them into the belly;
_ but never put anything into wild duckg.

. , To 'jadſt a bare.
_ iTAKE your hare when it is eaſed, and make a 'pudding ;'
fake'ſa quarteroſ a pound oſ ſewct, and as'much crumbs of
\bread,_ a little parſley ſhred ſine, and about as much thyme as
will lie on a lixpence, When ſhred, an anchovy ſhred ſmall, a
,. - _ . , . . very
**- .
 ' \

very littleipepper and'izddeþlziin and &flitſ-

ſnl't, ſome nutmeg, two eggs,. andla ..little . '
ſine
_. _- _. _

]emon-peel_."., Mix all theſe together, and put it into the hare._.
Sew up the belly, ſpit it, and lay it to the ſire, which muſt be: 7
good one. Your dripping-pan muſt be very clean and nice. Put
in two quarts of milk and half a pound of butter into the pan: ;
L-ccp baſting it all the while it is roaſling, with the butter and ſ
milk,mix
may till the
the whole
liver inis uſed, and your iſſiyou
the pudding, hare will
likebeit.enough. You .
You muſt-
<'-4' firſt parboil it, and then chop it fine. , * 'e . .

i<-.. \._.

Dtffzrent ſhrts ofſhare ſar a bay-A,

TAKE for ſauce, a pint of cream and half a pound of
freſh butter; pm them in a ſaucepan, and keep ſtirring it with '
atake
ſpoon
up till
the the butter
hare, and ispour
melted, and the
the ſauce intoſauce is thick;
the'diſh. then.
Anotherſi
way to make ſauce ſor a hare, is to make good gravy, thick
-ened with a little piece oſ butter rolled in flour, and pour it in
to your
it, diſh. ſome
and have Youcurrant-jelly
may leave the butter in
warmed out, iſ you
a cup, don't like,*' '_
orſſredvwitſe'
and wine,
red ſugar'a'quartſſer
boiled to ofa aſyrup;
pound done thusz-take
of ſugar, halſaa ſlow
and ſet over pint fire
of

to ſtmmer for about a quarter oſ an hour. You may do halſthe -,* ,

guantity, and put it into your ſauce-boat hr baſon.
,M.L-_.Ne.,h-_.

To broil/ſeeks. i

_' FlRST have a very clear btiſk fire: let your gridiron be very' ._
clean ; put it on the ſire, and take a chaffing-diſh with a ſew
-
hot coals out of the fire. Put the diſh on it which is to lay
Wudhun-A. .n.
your ſleaks On, then take fine rump ſieaks about half an inch
thick; put a little pepper and ſalt on them, lay them on the
gridiron, and (if you like it) take a ſhalot or two,*or a fine
. onion and cut it ſine; put it_into your diſh. . Don't turn your
ſieaks till one ſide is done, then when you turn the other ſide
there will ſoon be fine gravy lie on the top oſ the ſleak, which" ..'
a
you muſt
'take thembe careful off
carefully notintſio
to loſe. .\Vhen
your diſh, the ſteaks
that'norieſſ oſ are enough,
the gravy be .
luſt 3 then have ready a hot diſh and cover, and carry them hot '
M'n.L-.o'-. _ ; to table, with the cover on. _ "
_1i p . b. A .
Be D'ſlctM'I-F
 .

.x,. ,. .,- ._. .

.v,_:.
. 8' - 'zflej fill'd-(looketh iſ go,
-,Wiſh,
.,,. .
.d-'l.'*-q_'.\>n- _l'

-4. r. . , -' s: 'fiſh-Directions' tonftrnſ'flg iſ" Puſefqrflldþb i i ii'

. .->".An\N,eu.
A. ' i IF, you love pickles'or horſe-raddiſh with ſtealcs, never

niſh'your diſh, becauſe both the garniſhing will' be dry, and the
' flealts will be cold, but lay thoſe things on little plates, and__ .
-.
., carry to table. The great nicety is to' have them hot and full'
N'A.-4_\.nN_.A - 1 of gravy.
. . ._ ,_ -

General
1 As to mutton and direction: concerning
porle ſteaks, you muſtbroi[ing.._
keep them turning?"

o quick on the gridiron, and have your diſh ready over a chafſijſi
ſing-diſh oſ hot coals, and carry them to table covered hot.
When you broil ſowls or pigeons, always take care your fire is
;>
clear; and 'never baſte any thing on the gridiron, for it only '
. . .-
* makes ſmoked and burnt. '
W.,a.-ſ_,.i,-_._
-., ._- . e.

e_,.p.--_...'-v_.,me-.-.., ,
, General direction: qanrerning boiling. , ' V
_A_S to all ſorts of boiled meats. allow a quarter oſ arſſ' hour tdſi; '
' everyſi pound; be ſure the pot is 'very clean, and ſlcim it 'wellJſor'ſi

' every thing

the meat will'have
black." All aſorts
ſc'um'riſe,
oſſreſhand iſ that
rctneut yo'uboils down
are to put itinmakes.
when
the water boils, but ſalt meat-when the water is cold. _ '

To boil a barn.
_ HVHENlyou' boil a hnm, put it into a copper, iſ you have
._.<
ſ

one; let it be about three or ſour hours be'ſore it boils, and'keep

_ it 'well ſl<immed all the time; then iſ. it is a ſmall one, one
hour and a half will boil it, after the copper begins to boil ;' and
iſa large one, two hours will do ; ſor you are to conſider the
L
-ttme
-
it has been heating in'thet water, which ſoſtens the harn', _ _
' ' _\ and makes it boil the ſooner. ' -
_ .. r . U To boilatongue, t

A TONGUE, if ſalt, put it'in the pot' over night, and don't
_- let it boil till
thatithree aboutiſ three
hours; hours
freſh out oſ before dinner,
the pickſſle, twoand thenand
hours, boilput
all
"aqu. ...

it in when the water boils. . *' - - _ '

. *,, -_ _. _ . . q a
 U
w-aa**ni.-no.-
ynade Plalini and EaLy, .
'Like-t
' .-

To boil fowl: and houſe-lamb. i

, ..FOWL_S and houſe4lamb boil in'a pot by themſelvesl in:

ood deal oſ water, and iſ any'ſcum ariſes take it off. They
will be both ſweeter and whiter than iſ boiled in a cloth. -A J
little chicken will be done in fifteen minutes, a large chicken.
.5.'
_'.'U-
a..ewu'Hn.-a-
in twmty minutes, a good fowl in half an hour, a little turkey r
or gooſe in an hour, and a large turltey in _an hour and a
half. ' ' T -

Sence for a boiled tarry.

-4-';-
'04. 1 THE beſt ſauce to a boiled turkey is this: taleealittle Water, ,
or mutton gravy, iſ you have it, a blade of mace, an onion, a. -
little bit of thyme, a little bit of lemon-peel, and an anchovy;
I-Lu5- boil all theſe together, ſtrain them through a ſieve, melt ſome
- _ butter and add to "them, fry a few ſauſages and lay round the
diſh. Garniſh your diſh with lemon.
. .4 _1. -._,. 1 ' Sauce for a boiled gbqſeſi -. r ſ '>
iSAUCE ſor a boiled gooſe muſt be either onions or cabbage, _ _

.'*'>
"4.;
.dAn.
auw_e-'."o''_..M-A.n.eNu.-4
firſt boiled, and then ſlew/ed in butter ſor five minutes. .
0

" _ sum ſo' boiled duck: ar rabbits. - "

TO boiled ducks or' rabbits, you muſt pour boiled onion: i'
over them, which do thus: take the onions, peel them, and .
boil
themthem in a great
boil about two deal oſ take
hours, water; ſhift
them up your water,them
and throw thenlet
into ſi _ -
,a cullender to drain, then with a knife chop them on a boardſ >
put them into a ſauce-pan, juſt ſhake a little flour over them, -
put in a little milk or cream, with a good piece oſ butter; ſet
them over the fire, and when the butter is melted theyars
enough. But if you would have onion ſauce in halſ an lwur,
take your onions, peel them, and cut them in thin ſlices, put
them into milk and water, and when the water boils they will ' .,
be done in twenty minutes, then throw them into a cullender - '
N. -o-._ _. _v. .
to drain, and chop them and put them into a ſaucepan; ſhake
in a little flour, with a little crcam iſyou have it, and a good
piece of and
melted, butter;
they ſiir
willallbetogether over This
very fine. the fire till isthe.\',=ry
ſarceſſ butter is
good
with roaſt mutton, andit is the beſt way of beiling Onions. _

smu.-..
 ' ' ' * '
. ..

ib it " The lctlrl of Coalerllv, i '_

ſo 'rbſſaſt oeirr'jim'."
.' '- TAKE a haunch of veniſon, and ſpit it. ' Take'ſou'r'ſheets i
Of white paper, butter them w-ll, and roll about your veniſon,
then-tie your paper on with a ſmall ſtring, and haſte it very . _
well all the time it is roaſting. If your fire is very good and
brifk, two hours will do it; and, if a ſmall haunch, an hour
and a_ half. The neck and ſhoulder muſt be done in the ſame
manner, which will take an hour and a half, and when it is _
'enough take off the paper, and drudge it with a little flourjuſt ,
'o make a froth; but you muſt be very quick, for fear the fat r'i,

ſhould melt. You muſt not put any ſauce in the diſh but what
tomes out of the meat, but have ſome very good gravy and put. . -- -
into your ſauce-boat or' baſon. You muſt always have ſweet
vſauce with your veniſon in another baſou. If it is a large
þaunch, it will take two hours and a half."

, Different ſa'm of ſame-ſo' veniſhn.

OU may. take either of theſe ſauccs for vcniſon. Currant i

jelly warmed ; or half a pint of red wine, with a quarter of a

'- 'pound of ſugar, ſimmered over a clear fire for five or ſix mi
. -_nutes; or halfa pint of vinegar, and a quarter of a pound of '
' ſugar, ſimmered'till it is a ſyrup. . -

To 'caſt mutton, wnifiln faſhion.

TAKE'lay
ſiþaunch; a hind-quarter of fatthe
it in a pan with mutton, andofcutit the
backſide leg like
down, poura
_a bottle of red wine over it, and let it lie twenty-four hours,
then ſpit it, and haſte it with the ſame liquor and butter all
the time it is roaſting at a good quick fire, and an hour and
at half will do it. Have a little good gravy in a cup, and ſweet *v'x-*-"

ſauce in another. A good ſat neck of mutton eats finely done

thus. .
_ i o ſteep t'em'ſc-n or bare: ſweet; or to make them freſh 'te-ben
i 'lþr-J ſtink,
ſiour veniſon be very ſweet. only dry it with a cloth, and i

ban it where the air comes. lf you would keep it any time,
_ dry it very well with clean .-: loths, rub it all over with beaten
grnger, and hang it in an airy place, and it will keep a great
While. If it ſlinks,*or is mully, take ſome lukewarm water,
o
\
 _-'

ſi made Plain 'and Fetiſ

77fi5
* and waſh itclean: then take freſh milk and water lukewarm. ſ
and waſh it again; then dry it in clean cloths very well, and
rub it all over with beaten ginger, and hang it in an airy place.
When you roaſt it, yon need only wipe it with a clean cloth, and
paper it, as before-mentioned. Never do any thing elſe to veni
ſon, for all other things ſpoil your vcniſonſand take away the, 1
fine flavour, and this preſerves it better than any thing you can
do. A hare you may manage juſt the ſame way.
ſ To rcaſt a tongue or adder. '
_PARBOIL it firſt, then roaſt it, ſtick eight or ten doves A
'ſi about it; baſte it with butter, and have ſome gravy and ſtveet. '
-. _-a4_-n L.a-
' ſauce. An udder eats very well done the ſame way.

To 'or/ſi rabbits.
BASTE themhwitll good butter, and drudge them 'with'a lit-"
_tle flour. Half an hour will do them, at a very quick clear fire, ' ſi

.
and, if they are very ſmall, twenty'minutes will do them. Take
\
. the-liver, with a little bunch of parſley, and boil them, 'and
.
..
then chop them very fine together. Melt ſome good buttErt
-...
' and <Imt half the liver and parſley into the butter ; pour it inzo'
the I ſh,beand
rabbits donegarniſh thelight
of a fine diſh brew'd.
with the other
ct - half. Lfit . your
-
4. u:.mt,-.J'am.
z--a_M'.uz.'c-.hJ-m*n.:d'l4 d'

To miſt a'rabbit Bore faſhion.

LARD a rabbit with bacon; roaſt it as you do a liare, and'
it eats very well. But then you muſt make gravy-ſaucez but"
if you don't lard it, white ſauce.

Turkier, pheaſants, _Uc. may be Ia'rded. -

YOU inay lard a turkey or pheaſant, or any thing-aim as_ i
you like it, _
- v'To roaſt a fowl pbeaflm! fa/lȝimſi i'
IF you ſhould have but one pheaſant, and want two in a diſh',ſſ
take a large full-grown fowl, keep the head on, and tru'ſsfiit
juſt a's you do a pheaſant; lard it with bacon, but don't' lard' '
, the pheuſant, and nobody will know it.
7
. JkULEa
'vo.w_-._-
 fy,- ' 'The An:; tff ,_Can/tery,
- '_ ._ '

' '
a'v tojbe obſervediin (ROA5Ttnd.: '

ſ ' " IN' the firſt place, take great care the ſpit be very clean r
and b'e ſure to clean it with nothing but ſand and water. '\Vaſhz
amaw." _ ſ and
it clean,.and
ſocb thingswipe
will itſpoil
with a dry
your cloth; for oil, brick-duſt
meat.
"at."
...u._.-_.4 .
,

....'B E F'

TO roaſt a piece of beef about _ten pounds will take an hour ct

i and ahalf, at a good fire.
Twenty pounds weight will take , '*
three hours, if it be a thick piece; but if it be a thin piece of
twenty pounds weight, two hours and a half will do it; and ſo'
or: according
Obferve, to the
in froſty weight
weather of beef
your yourwill
meat,
take'more or hour
half an leſs. ſ

- longer.v . - ' '

'-.-"<-t

., -. .-,_r.
>l ." 'AM UrT I_O.M
*' Zleg of mutton o-f'ſix pounds will take an 'hour at a quick
Ere', if froſty weather an hour and a quarter; nine pounds an . - z
' ' hour and a half, a leg of twelve pounds will take two hours ;'
iſ froſty two hours and a half; a large ſaddle of mutton will
> take three hours, becauſe of papering it; a ſmall ſaddle will
take an hour and a half, and ſo on, acc0rding to the ſizez'a '
ſi breaſt will take half an hour at a quick fire; a neck, if large,
an hour;_if very ſmall, little better than half an hour', a'
'.houlder much about the ſame time as a leo.
P O'RctK.
, .
i '_ ſ PORK muſt be well done. To every pound allow aquarter _
of an hourſi: for example, a,joint of twelve pounds weight
three hours, and ſo on; if it be a thin piece of that weight,'_
- two hours will roaſt it.,_
._,. AHamu-v..vv
_
._
Direction: concerning beef, mutfan, and park.
THESE three you may baſte with ſine nice dripping'. Be '_
-.>.-_>. ſure your fire be very good and briſk 3 but don't lay your mca't ſ
- l
- - . too
. _ near the fire, for fear
. of burning or ſcorching.

YEnL._
 !A . i it I Jau A I
*-""**

. made Plain and Enfi, 4_ * i3

a'
'JnEqrL%-;"ſſ
"""'.
wv-xv-rw
'Hw,_.*amT'_.,WYoVau-.,_W'7.->_
VEAL" takes much the ſame time roaſting as pork; bothe -- '
_ſure to paper the fat of 'a loin or fillet, and baſte your veal With
*
'good butter. ' * .

IHOUSLLAML-l
_ an IF a la'rge
hour; Thefore-quarter,
omlide muſtanbeſipapered,
hour and abaſted
half; with
iſa ſmall
good one,
but-;
ter, and you muſt have avery quick fire. lfa leg, about three'
quarters oſ an hour; aneck, a breaſt or ſhoulder, three quar- j p *
ters of an hourz'if very ſmall, half an hour will do.

..-.- _-t. 4.- 4 . a PIG. _ ,f

IF juſt killed,
i a quarter; an hour;
if a very if killed
large one, the dayand
an hour before, an hour
a half._ But and
the
beſt way tojudge, is when the eyes drop out, and the ſkin is
growna very
with good hard; thenbutter
piece oſ you muſt
rolledrub it with
in it, a coarſe
till the cloth,
'crackling is ſ
criſp and of a fine light brown. '

W.'"_.thd-'u..v_.*m-_.-'.> .-_a- A H'ARE.

YOU muſt have a quick fire. If it be a ſmall hare, putct-' -w...w.>y-a.n.-1-.w"
three pints of milk and half a pound of freſh butter in the dripg
ping-pan, which muſt he very clean and nice; iſ a large one, '
' two quarts of milk and half a pound of freſh butter. You muſt;
baſte your hare well with this all the time it is roaſting; and .
"un,
when the hare has ſoaked up all the butter and milk it will be
enough. '
"'-_"
,'ra,-p.eM-'-

.A middling turky ATURKL

will take an hour; a very large one, i
hour and a quarter; a ſmall one, three quarters of an how,v ' i
r.
You the
take muſtpaper
paperofftheand
breaſt
frothtillit itup.is near
Yourdone
fire en0ugh,
muſt be then_
very'- ' i
good. . ' ſ

nooosa,
i£ Oaszkvrzheomemkny "na-"t
"','T
rr'wr-x:

\ .v\
WFOWZLQ
 aa ' > The Art of Can/crry, _
' -.. ":F-0.W.L.s- -. -- 7 \
A-large fowl, three quarters of sin hourf a middling one, 2
fig \ half an hour; very ſmall chickens, twenty minutes. Your fire 'i
hj. .i muſt be very quick and clear when you lay them down. 3

*' O'BSERviE the ſarſinerules,

. FAME. D. UCKS

,WIL_D DUCKS; _ _
TEN minutes at a very quick fire will do them; but iſ ſ _
' 'you love them well dal-e, a quarter of an hour. _i £

zzf .z - TEAL, WIGEON,£<3;. _ . 7 1

' OBSERVE the ſame rules. . , ->. i
ct' U'O'ODCOCKS, SNIPES, and P/IR-'.

THEY will take twenty minutes. '

' PIGE'ONS and LARKS. A >_

_ * THEY will take fifteen minutes. ' i ſi .

Directions concerning poultry. - \,'_

-

' '- IF your fire is not very quick and clear when you lay your _
poultry down to roaſt, it will not eat near ſo ſweet, or look ſo ,
> beautiful to the eye. r . -

To keepnnnt bar.
_ THE beſt way to keep'meat hot, if itbe done beſore your f' i
company
cover the isdiſh
ready,
withis atodeep
ſet the diſhſoover
cover a pantoof_boiling
as_not touch theWater;
meat, 3ſi? ' 3

and throw a cloth over all. Thus you may keep your ment
hot a long time, and it is better than over-roaſting and ſpoil
. -.. _._-.p-
ing the meat. The ſteam of the water keeps the meat hot, - -
and don't draw the gravy out, or dry it up; whereas if you ſctqa _
.'- I
> k
t ſ 0
did
.
 tt
a
ſ.
I N \. A
ſſ\-..,
Alum-"unu-
*" *'-*'.*"'.'F"
_ made Pin-in and Foſj. '
15'- >' _
diſh of ment any time over a eheffing-diſh of' coals, _it willxdry
l up all thc gravy, and ſpoil the mea
'- 'To dreſs Creens, Roots,v
.N..-..-.4

ſi AL\VAYS be Very careful that your 'greens nicely picked

and waſhed. You ſhould lay them in a clean pan," for ſeat of
ſond or-dull, which is apt to hang round wooden veſſels. Boil'
all your greens in a copper ſauce-pan by themſelves, with a. '
great quantity
'diſcolours oſ water..
them. Uſe noBoilironnopnns,
ment&e.
withforthem,
they for
are that
not i
.,he,. ,. ,.- .- -.'-.

proper; but let them be copper, bruſs, or ſilver.

'ſov dreſs ſpinacb. _4.,A

.,-
-3"75,
..-;-.4,_.n;_.-_.

PICK it very clean, and waſh it in five or ſix waters ; put it

in a ſauce-pan that will juſt
Don't
hold put
it, throw
any water
a little
in,ſalt
butover
ſhake
it, -ct* ffl
and cover the pan cloſe.
' the pan often. You muſt put your ſauce-pan one clear quick ſi '
'_the As ſoonandasthait'the
ſtre. bottom, you ſindliquor
the grcens
whichare ſhrunk
comes andthem
out oſ fallen to;ſ
boil;
N. -.'_-'\

."-.>_*l-fl4
up, they are enough. Throw them into a clean ſieve,to_
drain, and juſt give them a little ſqueeze. 'Lay_them in a ._ ' A'<...'_j.-..-._- .r
_ 'I-i plate, and never put any butter on it, but put it in a eup.'_

_ U To drtſrtdbager, &it.
-

'CABBAGE and all ſortsWhen

or young ſprouts,
the ſtalks are me be or
tender, boiled
fall , .
in a great deal of water.
_,.o-._-_.N.L. to the bottom, they are enough; then take them off, before: &U.
they loſe their colour. Alwnys throw ſalt in your water before
you put your greens in. Young ſprouts you ſend to tnblejuſt is '
'- they
with are,
a good
but picce
cabbage
of js_
butter,
beſt chopped
ſtirring and
it for
put about
into afive
ſauce-pan
or ſi! T_ -'_

.,__.-.4_-4. v minutes, till the butter is all melted, 'and then ſend it taſ

.To drefl rarr'm.

LET them _be ſcraped very clean, and when theyarc enough
rub them in a clean c.0th,ctthen flice them into: plate, 'an-1 pour
v-,_

ſome melted butter over them. If they are young ſpring car.'_
rats, half an hour will boil them ; iſ large, an hour; but 01.! . .i
- Sandwich carrots will ttke two hours. - , , * '_ ſ .
_ -_W.-
. _m'w
 '16- ffl ſſctjſſ :..__ fir/ty" Cod/rew, ſ _ a
' To dreſsturnipr. i 'ii '
i TTl-lEY'eat beſt boiled in the pbt, and when enough take: ' ſi
them out and put them in a pan and maſh them-with butter .:
r
and a little ſalt, and ſend them to table. But you may do them
z-lhus: pare. your turnips, and Cut them into dice, as big as the .l
:.'_-
z._-J.-_
'top of one's finger; put them into a clean ſaucepan, and juſt
cover them with water. When enough, throw them into a.
A '
ſieve to drain, and put them into a ſancepan with a good piece
'of'butterz ſtir them over the fire for hve_ or ſix minutes, and _
-ſend them to table. '

-. _ _ - To dreſr parſnipr.
* THEY ſhould be boiled in a great deal oſ water, and when
. , you find they are ſoft (which you will know by running a ſorl:
into them) take them up, and carefully ſerape all the dirt off
them, and then with a knife ſcrape them all ſine, throwingw
away all the ſiieky parts; then put them into a ſaucepan with
ſome milk, and ſtir them over the fire till they are thick. Take
great care they don't burn, and add a good piece of butter and ' '3 "
a little ſalt, and when the butter is melted ſend them to table.
ſ _ To dreſs brdrkala. i_
STRIP all the little branches off till you come to the top' _ j
One,
i _' is on then with and
the ſtalks a knife
littlepeel off all the
branches, an'dhard.
throwoutſidc
them ſkin, which
into water.
Have a ſtew-pan of water with ſome ſalt in it : when it boils ,_
X
put in the brockala, and when the ſtalks are tender it is enough,
then ſend it to table with butterin a cup. Tho Frenchkeat oil
_ _ and-Vinegar with it. . -
' i To dreſs pale/cer.

YOU muſt boil them in as little water as you can, without

l
burning the ſaucep'an. Cover the ſaucepan cloſe, and when j' '*l l

the ſkin begins to crack they are enough. ' Drain all the water
out, and let them ſtand, covered ſor aminute or two; then peel
-'.-'_.'-.I'*_:-.=_'.;>_'.e ' them,
lhem., lay
Thethem
beſtinway
your
to plate,
do themandis,pour
whenſome melted buttertoover
theyiaredpeeled lay
'them on a. gridiron till they are of a fine brown, and ſend them
- to table. Anothe! way is to put them into a ſaucepan with
ſome good beeſ dripping. cover them cloſe, and ſhake the ſatn:e_- .
Pan often for fear
9
of burning
. .
to the bottom.
_
When,
ſ
they- are piſnea
, -
 ._'. .-v., -r
made Plainiand Eafiſi A'
"V-Au.ffla*'w r*' *."'*-'
.' *- jntoanother [or criſp.
fine brown and ſeat' oftake
the them
ſat, and
up put
in a butter
plate, inthen
a cup. o r _
put them

v _, To drtſlr caulxflawrrr." _ * __ -
TAKE your flowers, cut oſt' all the green part, and then cut '
the flowers into ſour, and 'lay themvinto water for an hour:
then have ſome milk and water boiling, put in the cauliflowers,
and be ſure to ſkim the ſauce-pan well. ' When the ſtalks are.
tender, take them carefully up, and put them into 'a cullender
to drain: then put a ſpoonſul of water into a clean ſtew-pan
with a little duſt oſ flower, about a quarter oſ a pound oſ butter, - '-.<'d'y-u
and ſhake it round till it is all finely melted, with a little pep- __
''' arm-.'ratus
per and ſalt; then take_halſ the cauliſlower and cut it as you.
would ſor pickling, lay it into the ſtew-pan, turn it, and ſhake
the pan roun'd. Ten minutes will do it. Lay the ſtewed'in. *
the middle oſ your plate, and the boiled round it. Pour 'the - W. z,_4- @,._-__.>__WP

butter you did it in over it, and ſend it to table. ' -

'35
. .-'.Juno

To drefr Fraicb beamſ .

-
FIRST ſtring them, then cut them in two, and afterward' -
acroſs: but iſ you would do them nice, cut the bean into four,
w"-
5
ſi,,
.-,_T';,nzrt-''.'wac-r._.t'.-*f.ſ*ve.>-'
and then acroſs, which is eight pieces. Lay them into, water .

and ſalt,when
beans: and when yourtender
they are pan boils
they put in ſome they'will
are enough', ſalt and the
he. i i

ſoon done. Take care they do not loſe their

p fine green. Lay *
<'-.
'a-N_-.ſin
them in a plate, and have butter in a cup. >
To dreſs ariſe-baker. t '*' ſi i
WRlNG off the ſtalks, and put them into the waterl'cold. . i 'l
with the tops downwards, that all the duſt-and ſand may
boil out. When the water boils, an hour and a half will
wmw,
nI"
_do them. - ' '
_ To (Ire/3 aſpamgur.
SCRAPE all the ſtalks very carefully till they look-white."
then cut all the ſtalks even alike, throw them into water, and
v-p'-r_x.n_-."_P-.
have ready
paragus a ſtew-pan
in little boilin-v.
bundles. Let thePut in- ſome
water keep ſalt, and and
bo'ilin'v, tie the aſ ſi A i
when
d
they are a little tender take them up. lſ you boil them too much '
you loſe both colour and taſte. Cut the round of a ſmall loaſ '.
about half an inch thick, toaſt it brown on both ſiles, dip it in
they
 A \

zfl; H'bg'zlrtof Coplrery, , _

:3.-
.=..n-_=._.n-:_- the-tlfpltragvs-liquor, and'lay i't in your diſh : ' pou'ra little birttei _
\J.-.

ſ pver the toaſi, then - l'ay'Fyour--aſparagus onthe toaſt all round

_
- . ex.a.\
the diſh, with the white tops outward. Don't pour butter'
. i me', mehſparagus, ſo, that makes them greaſy to the fingers,
ÞHF ÞBYF; [Air Þ'Htrer in a baſonz -a!*.d_ſF-".d it to mue' A
*'*:+:*
_-:_-:. .-1*_-'.- S*_
..
' - .. -.;:.,D1rection;
.*'1"!cri-":-'..*--_; _ _u concerning
-' _ garden
" .' things.
. ' .".- ; _
..
.'**v >l FMOST pc'opje ſpoil garden things by over-boiling them.' Alliz'
.-_.
flhings'that-are green' ſhould have a little criſpneſs,. for if
. _. :, _
theyare over-boiled they neither have any ſweetneſs _QFP
. þcau'tyr
as.
.
'_'La-_-line.
IVHEN
_ __you Idreſs
ſo benn05and
dreſ; bean:bacon;
andſiaron,
boil the bacon by
_ _ itſelf,
. _:.-_* :-. _'Lr*

and the beans by themſelves, for the bacon will ſpoil the co-,
lour _oſ the bcans, Always throw ſome ſalt into the water, and'
_ſome parſley nieely picked. When the beans are enoughj
. þ a£whirh you to
cullender will know
drain'. by their being
i Take'up tender)
the bacon andthrow themthrpyvſi
ſkin it; into'

ſqme raſpings oſ bread over the top, and if' you' have an iron make '
it red-hot and'hold oye'r it, to brown the top of the bacon: iſ ' ſ
you have not one, ſet it before the fire to brown. Lay the' , i
,
\
.
eansthen)
ſend in 'the_to diſh,
table and the baconin ina baſon,
butter the middle on the top,' and
ſi
9.."

A . _ . .
'
To 'gipl-egrmy fay-'a make), or anyſhrt of fowlſ. i '
_-'_-.a:
TAKE a poundof the 'lean þart of the beef, hack it with a
-3
.':='>.'.
- *-butter_.flour
= knife, _it well,
'lVhen the have
botterready a ſtew-pan
is melted put inwith a piecepf itfreſh
the beeſ,þſry till -
, brown, and then pour in' a little boiling water; ſhake it
round, and then fill'up'with a tca-keulc oſ boiling water. Stiſ
>_-;£
.1.'.;_..
'en-in: it altogether, and put in two or three blades oſ mace, four or
_ Live cloycs, ſome whole Pepper, an onion, a bundle of ſweet
erbs, a little cruſt of' bread baked broiivn, and a little piece of
. i Farrot. Cover
would baye it. it_cl0ſe, andmake
This n'ill let ita ſtew _till rieh
pint of it is gravy.
ag good as yon

_ 'To after? maltan, beef, _ar 'pegſ grew;

'" iTAKE a_pound oſ meat, cut it very thin, lay a þiece of
base-a aboxzx two inches long: a? zhe ÞOFWT? 9? me flew-Pan
9' .
\

'
* ſ'
 L

_viqdejPlai'n and Ezzjj; A '17 " 19 t d . -

'ſſoz ſauce-
coſiver pan, and
ſiiz cloſe lay the
for two meat on
or. three it, Lay
minutes, theninpour
ſomeincarrot,
aquartano.f .
5...
..r_:

_zl
boiling water, ſome ſpice, onion, ſweet herbs, and a little crufl'.
of bread toaflctl. ' Let it do over a ſlow fire, and thicken it with,
a little picce oſ butter rolled in flour. When the gravy is a' '
good a; you wonldhave it, ſeaſon it with ſalt, and then ſtrain.
it off. , You may omit the'bacon, iſ you diſlike its' ' ' __ _
* L
To burn butter fcr'rbirl-ening of ſhare. ___
SET your butter on the fire, and let it boil till it is brown.
then ſhake in ſome flour, and ſtir it.all the time it is on the, *
fire till it-is thick. Put it by, and keep it-ſor uſe. A littlev
piecc is what the Cooks uſe to thicken and brown their ſauce 3
moa___;._.
n-_. 4u.1Wa-.m, _-.\-._\
but there are ſcw flomachs it agrees with, thcreſore ſeldom."
make uſe of it. - - * - '

' . > '. To make graay.

IF you live in the country, where you cannot always have
gravy-meat, whr-n your meat comes ſrom the butcher's take a
piece oſ beeſ, a piece oſ weal, and a piece oſ mutton: cut thEm ,
into as ſmall pier rs as you can, and take a large deep ſauce-pan
with acover,
very little layoſ
picce your beef aatſlice
bacon, bottom, then
or two oſyour mutton,
carrot, ſome then a . '
maee,-ſſ
cloves. whole popper black and white,_a large onion cut in ſlices, '*
a bundle of ſweet herbs, and then lay in your veal. Cover it.
cloſe over a ſlow ſirc for ſix or ſeven minutes, ſhaking the ſauce
pan now and then; then ſhake ſome flour in, and have ready
.'Au.d-La
ſome boiling water; pour it in till you cover the meat and ſome-1'
" 'thing more, Cover it cloſe, and let it ſtew till it is quite rich
_. t
and good 5 then ſ'raſon it to your taſte with ſalt,v and then ſtrain'.
-._-'vmum.naa-d'n-um
. _itoff. This will do for moſt things. . - -
To "wſ-e gſſm'ty for ſoups, '
TAKE 'a leg oſ beef', cut and hack it, put it into a large .
earthen pan; put to ita bundlc oſ ſweet herbs, two onions
iluclc with a few Cloves, a blade or two of mace, a piece of
carrot, a ſpoonſul oſ whole-pepper black and white, and a quart
of ſtale beeſ, Cover it with water, tie the pot down cloſe with . -
brown paper rubbed with butter, ſend it to the oven, and let it *
bewell baked. \Vhen it comes home, ſtrain it through a coarſe
ſie've; lay the meat into a clean diſh as you ſtrain it, and keep it -_
._ Ca

,a-_ o..t -. 4
 .L.
allow t , '.- .rl

_
' '_ it!
beare. .' A The MI'ofCooRny,"-_will fervent-gravy.
'mea'saettzihgm'ahoure,and _ _
it'
.
'.
:.
.'_
flaw-4.: ' fhie'leeoed.ffith a piece of butter, red wine, &ambuſh-or' what
<
I x..._- :a
_ ſi ſ ſhun'
Ever 'you
ſorts.haveIfayou
mindhave
to put
peasin, and boiled,
ready is alwaysyour
ready ſorwill
ſoup ſoups oſ
ſooltſi
cua.-
- be made: 'or take ſome of the broth and ſor'ne vermicelli, boil
it together. fry a French roll and put in the middle, and y0u
have good ſoup. You r'nay add a ſew truffles and morels, or _ _
celery flewed tender, and then you are always ready.
5 . .
To bake a leg of beef.
" DO it juſt in the ſame manner as heſore directed ln the make
. ing gravy ſor ſoups,.&c. and when it is baked, ſlrain it through
* * __ 3 coarſe ſieve. Pick out all the finews and ſat, put them into
' aa little
ſauce-pan
piece with a few tlolled
of butter ſpoonſuls of theand
in flour, gravy,
ſomeamuſiard,
little red wine,
ſhake
your ſauce-pan often, and when the ſauce is hot and thick,
4_ diſh it up, and ſend. it to table. It is a pretty diſh.

'To Ball: an ox's bend.

, - DOju'ſt in the ſarne 'manner as the leg of beeſ is directed to '
'_ b'e done in making the gravy for ſoups, &c. and it does full as
Well for the ſame uſes. Iſ it ſhould be too ſtrong for any thing
you want it for, it is only putting ſome hot water to it. Cold
._-o.I_a.u-_L.<_- .=_a-. water will ſpoil it. ' '
-._*<. .r-.z.c,*

' '- BE ſure 'yea 'put itToin boil pickled

'when park.boils. i Ifa middling
the water

r piece, an hour will boil it; iſ a very' large pieee, an hour and
' .- a ball', or two hours. lf 'you boil pickled pork too long, it will
ed. th usur

t
....!
t.c
a
'. _."

z-u-.-r.v_. -\._.es'...-,m.I
 ſimde m m: Early-ſ" ſi 'j- but;"
* . .'! '.'_z'. I --.*7-.. -5 '__> .
' t ,*_'. n., .4'

- him P- "er
\

..l_i-tM..A.D:', [QH 33.-.

To dtotrb 'OF-'913.
TAKE
knife vent," cut
or rollin pin,'itand
thin, beatſomra fumfcg
grate well witha?"
theNNW;
back of)
dfP z_l * "
p them in the yo k oſ- an egg, and (n n-.cm m a little butter ttll '
ſi they are ofa fine brown; then pou' the but'" from them; and
have ready half a pint of gravy, a link' Pi'xfflor butter 'oned inv ſi _
flour, a few muſhroom', a glaſs 0' White Wine, the Yolk of an .
i .,cog, and a ltttle
- -
cream mtXed togctlwf . ſ ,it wants a little
- _ ſalt,
. pit finiſh stir it altogether, and V .-en tt IS oſa finrethtcltneſs
.. diſh it up. h does very well willn-Jl the cream, t you have
none; and Very well without grau . on_ly PUFID as muh , '
in warm water, and either red or whn; Wine.
i '- _ To (Ire/3 White Sal-V tollcp:_- . ' A . þ qþ
-n_'v-.-ei_
t Do not dip them in egg, but l'n them till they are tender, ,
but not brown. Take your me," .-ut oſ the pan, and pour all . þ .
out, then pUt in your man again, zts aboye, calm-9" muſt Put . _ p_a.nmLo._z-_n.uQ-M.

in ſome cream. . A

' -
To dreſſ' ajzllgz of um! .,Mlb
.* r'
rauops.
FOR an alteration, take a ſmall ſin" Of Veal, cut What COL. -'
lops you want. then take the uddr' and fill-it With force-men,"
roll
youritcollops
round,intietheit diſh,
with aand
packtlnWd
lay _l'm"acroſſ'
"ddfl'mld
m "fiſt
th? mlddlb
ifj by:

Garniſh your diſhes with lemon.

To make ſoru-i-Ifqt bath.
Noctxv 'you are to obſerve, an, force-ment ball: are a great
addition to all made diſhes; matlr lhu" "kc half if Pound of
Veal, and half a pound of ſhet, ntt fine, and beat m a mar.
ble mortar or wooden bowl z hzu *-* a few ſufl'hcſhs ſhred fine'
'a little mace dried and beat ſinrt a ſmall, "ntmeg armed' of
half a large one, a little lemon rc cur very fine' 'lfflle V?"
per and ſalt', and the yolks of tut' T'EBSS mix an thſ-ſe well KO'; - ſ
_ ' * c 3 * * getber, '
 _ _. ſſ '25 <wA<-J>.> _
' _.-"'Tbe.'art of'Cdake'y, _ _
j. -'Fether, then roll them in little round halls, and ſome in little i
ong halls zroll them in flour, and ſrythem brown. If they'
are for any thing of white ſauce, put-a little water on in'a ſauce.
' pan, and when the water boils put them in, and let them boil)
. . _ _for a few minutes, but never fry them for. white ſauce. *n
.-.* '- A -' ſ ' i _ ' Trxgffles and march good in ſitten: and/haps. ._,; , *

V TAKE half an ounce of truffies and.morcls, ſimmerthemffl

a- _ , ' in two'with
them' or three ſpoonſuls
the liquor into oſ
thewater
ſauce.for They
a few thicken
minutes,both
thenſauſi'ce
put

and ſoop, and give it a fine flavour.

'1
..

'
-. *. . . v. To flew ox-paſam. . ' __ _
i . ' ' > 27 - STEWV
. l them very tender; which muctſt be done by
. putting 9
1'

them into cold water, and let them ſtew very ſoftly over a ſlow-z
,ſ -z l-l _ct ._-*
A . ,_ fire tilleither'into
__them they are-tender,'then cut orthem
your made-diſh intoand
ſoup; pieces and put
cocks-combs
ct . fy and artichoke-bottoms. cut ſmall, and put into the made-"diſh,
ſi )Garniſh'yourdiſhes with lemon, ſweetbreads ſiewed or white
' if, j - ſi' - . - diſhes, and ſried for brown ones,_and cut in little pieCes.

, ſi 7 .' r To rdgoe Iegof mutton. ' i .;.

53 '7 TAKE all the ſkin and ſat off, cut it very thin the right Way
ZL of the grain, then butter your ſtew-pan, and ſhake ſome flour'r
' into it; flice half a lemon and half an onion, cut them very
ſmall, a little' bundle of ſweet- herbs, and a blade of mace. Put
if; 'all'together with your meat into the pan, ſtir it a minute or
two, and then pur in ſtx ſpoonſuls of gravy, and have ready an
'Anchovy m_inccd ſmall; mix it with ſome butter and flour, ſtir
if
' - A
' it altogether for ſix
To minutes,
v
and then
make a brown
i'
diſh it up. _
frimſty. . AA

YOULmUſt take your rabbits or chickens and ſkin them, thcnſi

cut them into ſmall pieces, and rub them over with yolks o'ff
' eggs. ' Havcready ſome gratccl bread, a little beaten mace, andſi
a little grated nutmcgemixt together, and then roll them in®
it: put a little butter into your flew-pan, and when it is melted
_ put in your meat. Fry it oſ a ſine brown, and take'care they;
"p-T
x",A- don't (lick to the bottom of the pan, then pour the butter ſromin'
__ _themct, and pour in half a pint of gtavy, a glafls of rcd winR:
 man-um."
'aL'dTMt
*MF-'w,\"-W>*UJ."F'*MN-".Mvrm-e", .

'i
- r, 'Bade Piaz'n' aridflaſjiſi -> * ſ 74; =
-' ' ſaw fnuihrooms, or two fpoonfuls of the pickle, a little ſalt (if
if wanted) and a piece of butter rolled in flow. \_Vhen it is of a
'ii fine thickneſs diſhjt up, and fendit to tablet '
i ' ſi ' il: *. vTo inakc a whitrfricafiji ' ,'_. .
i YOU inay talte two chickens or rabbits, ſkin them and-fiſt ſi -_

them
ſiout allinto
thelittlepieces. Laylay
blood, and then them into
them in' awarm
clean water
cloth to,
to draw
dry.:'_ ,

put them into a flew-pan with milk and water, ſtew-themtill v_ ſi

they are tender, and then take a clean pan, put in h'alfa'pint '- '
-of cream, and a'quarteir,_of a pound of butter; flir it-togethe'r
till the butter is melted, but you muſt be ſure to keep it- ſtirring
all the time or it will be greaſy,- and then with a fork take the '
3 thickens or rabbits out of the ſtew-pan and put into-the ſauce:- _ '
' pan to the butter and cream. Have ready a little mncedried . j
L, and beat fine, a very little nutmeg, a few mufhrooms, ſhake all ' * * ,

together
muſhroomsfor aaſpoonful
minute or
of two, and diſh
the pickle doesit full
up. as lf youand
well, havegive'
no '-.ct .

_i,s it a pretty
veal roaſted.tartneſs.' ſi. This
_, ' _ is a verypretty
" i ſauce for' a breaſt-oſ
A _ -

g' Tofrxcaſhycbzrkem, ral/luſt, lamb, mal, &Fr- _ L__

5 DO them the ſame'ſiwayt - '- -- ' ., . _
' . .. _ a i i 11 ſecond
. 'a ' wake' a wltilrſrridaſcjſii is"
-.,,.2,7.~.

I . _' ſiYOU muſt tak'eitwo or three 'rabbits or' chickens, 2 '.

l them, and layv them' in Warm' water, and dry them with acleaii ' 7 .
_ cloth. Put them intoa ſtew-pan with a blade or two of'mace,ct -' 'wa1.n-en

'a little' black and vi'hite popper, an' onion, a little ,bundleſi_,o£f'_ '
ſWect-herbs, and do butjuſt cover them with wate'r': flew'them >- '
till they are tender, then with a fork take them out, ſtrain the
diquor, an'd and
the liquor put half
thema into t'ne pan
pint,of again
cream, thewith
yollbhalf a pent
of two or' _. i
eggs
e.

beat well," half a nutme'g grat'ed,'a glaſs of,whit'e wane, a -'-,'Wan--n*u.a_-.,..A4_-.<W-T w>-_

little piece of butter' rolled in flour, and a gill of mufhrooms;

_keep liirrir'tg all together, all the while one n ay, till it is ſmooth' ' _,.
and of a fine thickuei's,' and then dith it up._ t Add
[lionſ-t'-v . what you 't ..
e

il' * ' .

-o'4
I

_ſi . 'an-w'
 ,',.
'

. .-*d._-4-'.-l_-.*.- .-n
24 i it 'i '- . Jbadrt rffCoake'y, .

'
'441.
JMM_
-.
* u An.
'
;. ' t..ſſ third may "taking a Obi'eſifricaſcy. 2 '

. TAKE three chickens', ſkin them, cut them into ſmall

'-
. fieces ; that is, every joiut aſunder z lay them in warm water,
' for a quarter of an hour, take them out and dry them with a
-
.
cloth,>then put them into a ſtew-pan with milk and water, and . '
. _ -.
boil them tender: take a pint of good cream, a' quarter of a
pound of butter, and flir it till it is thick, then let it ſtand till
.',-. . .
it is cool, and put to it a little beaten mace, half a nutmeg,
_.
.
grated,
ltir a little ſalt,
all together, a gill
then takeof the
whitechickens
wine, and
outa of
fewthe
muſhrooms 5
ſtew-pan,ſi- '
.
.
throw away what they are boiled in, clean the pan and put in'
_'. ;. '. *_. :.'
.the chickens and ſauce together: keep the pan ſhaking round
till they are quite hot, and diſh them up, Garniſh with lemon. snow:,A,

' They will be _very good withoat wine.

"_-*-'fl ſo ſriraſg rabbits, lamb, ſweetbreadr, or tripe.

_DOthem the ſame way. _ _v -

. _ Another way to frimſey tripe. _ A

._43... '. -.
'T AKE a pieceof double tripe, cut it into flices two inches
"La-3.'
-,;
Jſinw:
long, and half an inch broad, put them into your ſtew-pan, and
ſprinkle a little ſalt over them; then put in a bunch of ſweet
, herbs, a little lemon-peel, an onion, a little anchovy pickle,
and a bay-leaf; put all theſe to the tripe, then put in juſt wa
ter enough to cover them, and let them ſtew till the tripe is
very tender: then take out the tripe and ſirain the liquor out,
'..-
(na.v-'o:u.lLd.;-zſai,
ſhred a ſpconſul of capers, and put to them a glaſs ofwhite wine,
and half a pint of the liquor they were (lewed in, Let it boil a
little while, then put in your tripe, and beat the yolks of three
. eggs; put into your eggs alittle mace, two cloves, a little nut
mcg dried and beat ſine, a ſmall handful of parſley picked and
ſhred fine, a piece of butter rolled in flour, and a quarter of a
.
pint of cream: mix all theſe well together, and put them into
your flew-pan, keep them ſtirring one way all the while, and
I_ when it is of a fine thickneſs and ſmooth, diſh it up, and garniſh
*,er:
. .._ tr the diſh with lemon. You are to obſerve that all ſauces which
have eggs or cream in, you muſt keep ſtirring' one way all the
' while they are on the fire, or they would turn to curds. You may
' add white walnut piekle, or'mufhtoorns, in the room of capers, '
. ,_juſt_ to make your ſauce a little tart. -*
' To
 '_NW'\fM'- u{;.-W-"'wFFv*i"'-'v

'may- Plain' "3545.

A -
- 25
'ire n'13:f_ -.'r-;-*- 7
-' p.; n-z- ,.- >-.1
.*? -. . a

.. "3- .
.. ,. .

- a ,__
TAKE your
To regne bogiſee: anew', z _=, -- ,
feet and vcare out of the pifikle they ſodſdd A ' ſ
t -* in, or boil them till they_are tender, then cut them imo flux;
long thin bit' about two inches long, and about aquartcr oſ an
' inch thick: put them into your ſlew-pan with half a pintpf
good gravy, a glaſs of white wine, a good deal of muflard, a'
good piece of butter rolled in flour, and a little pepper and'
fult: (t'u- all together till it is oſ a fine thickneſs, and then diſh.
'to . . .
heate, they make a very pretty diſh ſried with butter and
muſiard, and a little good gravy. if you'like it. Then only a
cut the feet and ears in two. You may add half an onion, cut ' *
ſmall. ' "
_Tof'ytr'ip; ct A
CUT your tripe into pieces about thtee inches_ longſidip i

them in the yolk of an egg and a few ctum: of bread, fry them
of afine brown, and then take them out of the pan and lay
' . them in a diſhto drain. Have ready a warm diſh to put them ,
in, and ſend them to table, with butter and muſtatdin acup. _ . '
.: <.-W_.>-_h.*-au. ſiTa'j'Iew Mpe. 7 tw-o"'-NQ'-U'" '*

CUT 1.' jluſtias you do fdr'frying; and ſet on ſome water: in?"
a ſauce-pan', with two or_three onion: cut into ſlices,- and ſome
ſalt. When it boils, put in your tripe. -Ten minute: will boil
it. Send it to table with the liquor in the diſh, and the onions.
Have butter and muſiard in a cup, _and diſh it tip. You may
put in as many onions as you like to mix_with' your ſauce','or
leave them quite out, juſt as you pleaſe. Puta little hundle d' .
..-uu\-he
ſweet-herbs, and a piece of lemon-peel inzo the water, when;
you put in your tripe. ' ' ' ' ' '

Africaſey of pigeonr. , .
TAKE eight pigeons, new killed, cut them into ſmall pieces, wh_y->_-M_.w'-N*_.W-c._-,

andwater.
put them intoyour
a ſtew-pan
pigcte'ons with a pint ofpepper,
Claret and a pint
of Seaſon with ſalt-and a blade or
two of mace, an onion, a bundle oſ ſweet-herbs, a good piece.
oſ butter juſt rolled in a very little flour: cover it cloſe, and
let them ſtaetv till there isjuſi enough for ſauce, and then take,
, out
-h-. _.-: -. u_
 4 T
' a.

. . , man bſ-Ve'o'bkc'ryz -ſ
"15. - . .
. _out the onion'hnd ſweet-herbs, heat up the yolks of.three eggs', '
' - ' grate
to _onehalfa
fideſi ofnutmegin, andthewith
the pan and 'your
gravy to ſpoon puſhſide,
the other the meat alſ
andſtir
in the eggs; keep them ſtirring for fear of turning to curds, '
" and when the ſauceis fine and thick ſhake all together',- put in'
. -e.t:. halfa ſpoonful oſ Vinegar, and give them a ſhake; then put the_
meat into the diſh, pour the ſauce over it,,and havc're'ady ſome
flices of bacon roaſted', and ſried oyſters ; throw the oyſters all
.A'.1-:..'-r.*n:þ_'
oVer, and lay the hacon t'0und. Garniſh with lcmon. ' - -
___,, _ .' "=..:.;.l:t
> a
Africqfiy of lamb-ſtone: andſweetbreadn - '_
HAVE ready ſome lamb-ſtones hlanched, parboiled and fliced,
. two,
and flour two orofthree
the yolks fwcetbreads
ſi'xcthard 5' if very
eggs whole; a fewthick, cut them in'
piſlacho-irut'ker
.on.
*''MJTU
_ nels, and a few large oyſters: fry theſe all of a fine brown,
then pour out all the butter, and add a pint of drawn gravy, the
_ 1 lamb-ſtones,
" * nutmeg, a littleſomepepper
aſparagus
and tops
ſalt,ahout
two anſhalots
inch long,
ſhred ſome
ſmall,grated
andſſ '
a glaſs of white wine. Stew all theſe together for ten minutes,
then'add the yolks of ſix eggs beat very'fine, with a little white
wine, and a little'beaten mace; ſtir altogether till-it is.oſ a '
fine thickneſs, and then diſh it up. Garniſh with lemon. ;

To beg/lah ralf': head.

' .. BOIL the lhead;ſialmoſ_t enough, then take the heſt half and _
ſiwith a ſharp knife take 'it nicely ſr'om'the bone, with the two
eyes. Lay it in a little deep diſh before a good fire', and 'take
- great care no aſhes fall into it, and'then hack it with' a knife' TT
..croſs and croſs: grate ſome nutmeg all over, a very little pepg
per and ſalt, a few ſweet herbs. ſome 'crumbs of_bread, and a .
little lemon-peel chopped very fine, haſte it with a little butter, _
, then haile it again, arid pour over it the yolks of two eggs; keep
the diſh turning that it may be all brown alike :' Cut the other
_: 'half and tongue into little thin bits, and ſet on a pint oſ'drawn_
v gravy in a ſauce-pan, a little bundle oſ ſweet-herbs, an onion,
a little peppcr and ſalt, a glaſs oſ red wine, and two ſhalots ;_ _
boil all theſe together, a few minutes, then ſtrain it through
a ſieve,
tſſhe meatand put you
before it into
puta itclean ſtew-pin
in, and put inwith themulhrnoms,
a few haſh. Floura

ſpoonſul of the pickle, twu fpoonfuls of Catchup, and a few truſ

fie's and morels; ſtir all theſe together for a few minutes, then
'beat up half the brains', and llir into _thc ſlew-pan, and a little
piece
 n ſi -,-,_
nſ'ire"'up-'e

made 'ſiPIa'x'n and Ea/j. .' 'a

x . . 7273.. w--

=' piece a: butter rolled in flour. Take the other half of the - tm.w'\-"Wtl '("'1.
brains-and beat them u'p with 'a little lemon-pe'el cut fine, a
little n'utmeg grated,'a little beaten mace, a little thyme ſhred 1
< ſmall, a little parſley, the yolk oſ an egg,- and have ſome good
dripping boiling in a ſtew*pan; then fry the brains in little
cakes, about as big as a croWn-piece. F ry _about twenty oyſtera
clipped in the yolk of an egg, toaſt ſome ſlices of bacon," fry'a
few force-meat halls, and have ready a hot diſh; if pewter, 'ſ -*"-'-*-Mw-.'*_"
aover a few clear coals; if china, over a- pan of hot water. Pour
in your haſh,
meat-halls overthen
the lay in your
haſh, toaſied head,
and garniſh throw
the diſh withthe force A
fried_oy-
ſters, the fried brains, and lemon; throw the reſt over the ' ma'on'ymuap._m-,t
,W____T.W\H_- w.___W. _'ANI,_ ,

haſh, lay the bacon round the diſh, and ſend it to table. _

To calf'r Lead while. ,

TAKE-half a pint oſ gravy, a large wine-glaſs of white
- win_e,_ a little beaten mace', a little uutmeg, and a little ſalt; '
throw into your haſh a _few mulhroome, ale-a' truflles and mo 4W-.a-t.un_tm-wl4

rel> firſt
tops, 'if parboiled, a fewa artichuke
you have them, good _piecebottoms,
of but-ter and aſparagus
rolled ſiin flour,
the yolks of two eggs, half a pint of cream,ſiand one ſpoonful of
muſhroom catchup; ſtir it all together vervct carefully till it is
of a fincct thickneſs; btlren pour it into your diſh, and lay the
other
gamiſhhalf
it of
as the head
before as_ before-mentioned,
directud,ſi_ in the
with filed oyſters, middle,
brains, and
letnung
and force-meat balls. ſried.; r -
To little 'o cal/"r brad._;- A " - i i'
ict i TAKE the head, pick it and waſh it very than; takeian iſſ

earthen diſh large enough to lay the head on, rub a little piece ' - ' _
of butter
acroſs the all
topover
of thethe'diſh,
diſh, andthen lay head
lay the ſome *.long ironſkewer
ſſzſſſiem; ſhewen;
up "
the meat 'm the middle that it don't lie on th- Jiſh, then grate
ſome nutmeg all over it, a few ſweet herbs ſhred ſmall, fume
_' crumbs
all over:of ſtick
bread,pieces
alittle
of lemon-pcel
butter in the
cut eyes
fine, and
and all
then'ov'c'r
flourthe,
it
l
_ head, and flour it again. 'Let it be well baked, and of aſine
broun; you may throw a little pepper and felt Over it, and put
into the diſh a piece of beefcut ſmall, a bundle of ſweet-herbs,
an onion, ſome wholepepper, a bl'ldc of mace, two Cloves, a
pint of water, and boil -he brains with ſome ſage.- W'hen the .- qeN>1uwW" _"-'
U

___'.-4h.a<.'*-
p head is enough,_'lay it on a diſh, and ſet it to the fire toseep
warm,
 .I-. -.--.WMTU
.l _->;._-Ml

r =-'
28 p * Tbc'd'fl of Co'akeſy, : , _
warm, then ſtir all together in the diſh, and boil it in ſſa ſauceq

r.*
pan ; ſtrain it off, put it into the ſarſce-pnn again, add a piecd
oſ butter rolled in flour, and the ſage in the brains chopped
fine, a. ſpoonſul oſ eatchup, and two ſpoonſuls oſ red wine 5
boil them together, take the brains, beat them well, and mix '
*>.L.-.
them with the ſauce: pour it into the diſh, and ſend it to table.
You muſt bake the tongue with the head, and don't cut it out.
It will lie the handſomer in the diſh. ' r

_ d

I
.. DO
_ _ itithe' ſame To
way,
'
bake
andaſheep's head.
it eats _very well. ' i A q- r _ _ i\

þſa'drefi 'a lamb'r head.

.BOIL the_heaſid and pluck tender but don't let the liver be 4
too much done. 'Take the head up.ſihack it croſs and croſs
. with a knife, grate ſome nutmeg over it, and lay it in a diſh, ',
before a good fire; then. grate ſome crumbs of bread, ſome
. . ſweet-herbs rubbed," a little lemon-pecl chopped fine. a very
' little'pcpper and ſalt, and haſte it with a little butter: then throw'_
' a iittle flour',over it, and juſt as it is done do the ſame, baſle
it and drudge it. Take halſ the liver, the lights, the heart and
* i tongue, chop them very ſmall, with ſix or eight ſpoonſuls of
'gravy or water; firſt ſhake ſome flour over the meat, and ſtir
a. v
it together, then put in the gravy or water, a good piece oſ but
ter rolled in a little flour,a little pcpper and ſalt, and what run:
from the head in the diſh; ſimmer all_togethcr a few minutes,
and add half a ſpoonful of Vinegar, pour it into your diſh, lay
the head in the middle of the mince-mcat, have ready the other
' half of the liver cut thin, with ſome ſliccs oſ bacon broiled, and
lay round the head. Garniſh the diſh with lemon, and ſend it '
' to table.

_ p To ragoa a melt of waſ. _ , ._

- CUT a_ neck of veal into ſleaks, flatten them with a rolling- t -
' pin,
with ſeaſon
bacon,them with ſalt,
lemon-peel andpepper,
thyme,cloves and mace.
dip them in thelard them
yolkſſs oſ _
eggs, make a ſheet of ſtrong cap-paper up at the four eorners
in the and
paper formalſo
of the
a dripping-pan z pin
gridiron, and ſet llp the corncrs,
it over a fire of butter. the
charcſioal;
put-in your meat, let it do leiſurely, keep: it baſtingand turning ſ
_ _ . . . w
 1 _ m: .w.
"',. " - 'ſ "
v__,..
_ . _ MddeiPIai'i And Eajj. _ -- _ ſi _ ſſ go'
to-leeep in the 'gravy z and when it is enough have ready half a '
pint of ſtrong gravy, ſeaſon it high, put in*muſhrooms_ and
pickles, force-meat balls dipped in the' yolks of eggs, oyſters_
ſtewcd and fried, to lay round and at the top of your diſh, 'and
then _lcrve it'up. lſ for a brown ragoo, put inred wine. lf
(or a white one, put in white wine, with the yolk: of eggs beat '
up with two or three ſpoonſuls of cream. _' _
'

To ragao a breaſt of waſ.

in TAKE
a bundleyour breaſt of' veal,anputonion,
of ſweet-herbs, it intoſome
a large ſtew-pan.
black put ſi
and white
Pepper, a hlade or two of mace, tWo or three cloves, a very little' - .
piece of lemon peel, andjuſt cover it with water: when it i"
tender take it up, bone it, put in the bones, boil it up till the _
g'ravyjs vrry good. then ſtrain it off, and if you have a little
rich beeſgravy add a quarter oſa pint, put in halfan ounce of
truffies
ſpoonſulsandof man-is, a lpoonſul
white wine, or them
and let two oſ
allcatchup, two orinthree
boil together: the' i
mean time flour the _veal, and fry it in butter till it is oſa fine
brown, then drain out 'all the butter and pour the gravy 'on
are boiling to the Veal, with a few muſhrooms: boil all toge
ther till the ſauce is rich and thick, and cut the ſwcetbread in-_ -
to four. A few force-meat halls is proper in it. Lay the veal
in the d1ſh,_and pour the ſauce all ovcrit. Garnilh with lemon.

' Another-way to ragoa a breaſt of waſ. ' - _

A."a.
YOU
i then pourmay
the bone it nicely,
ſat out ſlour and
of the pan, it, and
thefry it oſa fineasbrown,
ingredients above, - i
with _the bones 3 when enough, take it out, and ſtrain the li
4ſ.-h.-'nt-a-.wa.n.>4-_M.
quor, then put in your meat again, with the ingredients, as- -
before directed.

A breaſt oſ waſ in badge-pody.

TAKEahreaſt oſ veal, cut the briſcuit into little pieces, and
every bone aſunder, then flour it,*and put'half a pound oſ
' good butter into a ſlew-'pang when it is hot, 'throw in the veal,
fry it all over oſ a fine light brown, and then have ready a tea
kettle of water boiling; pour it in the ſlew-pan, till it up and ſtix _
it round, throw in a pint of green pea's, a fine lettuce whole,
clean waſhed, two or three bludes oſ mace, a little whole pepper
tied in a muſlin raz, a little bundlc of ſweet herbs, a (malſ
onion

._ .;-_, . -_.

_ _-
 \" .
r

- 30. ' FZF 31'I of Caokfflv . . -_ .

onion ſtuck with a ſew cloves, and _a little ſalt. i Cover-it cloſe,
and lc'tit ſtewanlhour, _or till it is boiledto y0ur,palate,_iſ you
would have ſoupntxde of it; _iſyou would only have ſauce to eat'
a
l\ with
wouldthe veal,
have foryou_muli
ſauce, andſtew iuillthcre
ſcaſon isjuſt
it with ſalt as much'as'you
to your palaſite; take. ,
. o:: the onion, ſweet-'herbe and ſpice, and pour it altogether in
___' to your'diſh, It 'is a fine diſh. If you have no pcaſe, pure three
or four cucur'n'oers, ſcoop out 'he pulp,'and cut it into little' 3 '
___;
pieces, and take ſou_r or tive heads oſ celery,_c!e.tn waſhed, and
.'-t'
4.'2
ſi.
.r.-.Z
a: cut the white part ſmall ; when y0u have no lettuces, take the
little hearts oſ ſavoys, or the little young ſprouts that grow on
'theNote,
old cabbage-ſtalks
Iſſiyou would about
make as big as
a very ſinethediſh
topofoſit,your rhdmb.
ſill the inſide ''-
*-M'_-_.',-_.

of your lettuce with force-meat, and tie the top cloſe with a '' t

c. .um,
L.*. '.__'_-'-
thread; ſtew it till there is 'but juſt enough ſor ſauce, ſet the
\ lettuce in the middle, and the veal round, and pour the ſauce _
. all over it. Garniſh your diſh with raſped bread, made into;
_ figures with your fingers. This is the cheapeſt way of dreſſing
M*L_;'a.4_-_ſ-..ia.*t:_c-uA.='i
a breaſt of veal robe good, and ſerve a number of people.
't

To' collar a breaſt of weal.

. TAKE a very ſharp knife, and nicely' take out all the bones,
but take great care you do not cut the meat through ; pick all
the ſat and meat off the bones, then grate ſome nutmeg all
oVtr the inſide oſ the veal, a vcry_little beaten mace, a little'
.,-_.z -.
popper and ſalt, a ſew ſweet-herbs ſhred ſmall, ſome parſley, a
little lemon-peel ſhred ſmall, a ſew crumbs oſ bread and the
,.t
bits oſ ſat picked off the bones; roll it up tight, ſtick one ſkcwcr
in to hold it together, but do it clcv'er, that it ſtands upright' in,
. the diſh; tie a packthread acroſs it to hold it together, ſpit it', .
then roll the caul all round it, and roaſt it. An hour and a' -
quarter
fire take wan docaul,
oll'the it. drudge
iVhcn ititwith
has flour,
hccn haſte
aboutit an
wellhour
withatfreſh
the i
e. _

butter, and let it be oſa fine brown. For ſauce take two penny
wonh oſ gravy beeſ, cut it and hack it well, then flour it, fry
I it a little brown, then pour into your ſtcw- pan ſome boiling wa
ter, ztir it W(ll r'ogcthcr, then fill your pan two parts ſull oſ way
ter, put in an onion," a hundlc of ſweet herbs, a little cruſt of
' .brcad roaſted, two or three bladcs of mace, four cloves, ſome_
. whole popper, and the bones oſ the veal. Cover it'cloſc, and
let it ſtew. till it is quite rich and thick; then ſtrain it, boil it up _'
with ſome truflles and morcls, a ſew muſhrooms, a ſpoonſul of
. Fatchup,_ two' or thrcc hottoms
H oſarticholtes, 1if you have them
zd

.
_ . ..-e. .

L-:_
 wl

- ._ nmdcxP-Iain-qnd Eqct; T -_ at' ."

and a little ſalt, enough to ſeaſon the gravy. take the paele-;_
thread oſſ the Veal, and ſet ibupright in the diſh; cut the ſweet-t ' '
bread into four,'and broil it of a fine brown, with a ſew ſorce
mcat-ballsſi ſriedz lay theſe round the diſh,-an_d pour in the '
ſauce. , Garniſh the diſh with lemon, and ſend it to table.- ſi '
_ To cal/'ard et' ſo] met/kin," _ _ '.
' DO- itſſthe ſame way, and it 'eatsyvery well.v But You muſt, _
'eke 'off thy ſkin. . - - - ' " ' ' ' *
Anotbcrgpod way 'a dreſſ a breaſt of mutton. i' _
COLLAR _it as before; roa'ſlz'it, andþaſlc itſi with half a pint.
of red wine, and when that i: all ſoaked in, haſte it well withj ' '
butter, have a little good gravy, ſet the mutton upright in the: i
ſend itpour
diſh, to table. Dou't garniſh
in the gravy, the ſauce
have ſwcet- diſh, asbutforbeveniſon,
_ſure to talteſi
and

* - the ſkin offthe mutton.

The inſide _of a ſurloin of beeſ is very good done this way. *
lf you don't like the' Wine, a quart of milk, and a quarter of
a pound of butter, put into the dripping-pan, does full as well. ' >- ' _
m Þqſtc it, . - . '.-. . . .' _ _ 0 . -
. _ To force a leg iſ lamb. u
leave the ſkin whole and the fat on it, make the lean you cut and
KVITH a ſharp knife carefully take out all the meat, ctoutſſ.
oſ becſ-i'uet
into cut thus:
force-meat ſine, and beatpounds
to two in a marble mortar
of meat, till it pound:
add three is very *

line, and take away all the ſkin of the meat and ſuet, then '
mix or
five with
ſix itlarge
fourblades
ſpoonſuls oſ grmedhread,
of mace eight
dried and beat or hall'
fine, ten Cloves,
a large ' ſi
nutmſieg grated, a little pepper and ſalt; a little lemon-peel Cut
fine, a ycry little thy-ne, ſome parſley and four eggs; mix all , -
_ together, put it into the ſkin again juſt as it was, in the ſame
ſhape, _ſew _it up, roaſt it, baſic it with butter, cut the loin into
fleaks
_I'ilulld and ſry it-nicely,
itſi, with la the leg
(lewed CBUllHOWCſ (as inin page
the diſh
17) alland the upon
round loin *"-' -
_ theloin; pour a pint of good gravy into the diſh, and ſend it to ' '
. table, _Jſypd dqn't like the cauliflower, it may be omitted. _ '
, the leg be boiled
LET Tobailalegoſlamb. * do it. Cut
very white. An hour will

the loin into ſtcaks, dip them into a ſew crumbs of bread and _ _ .
egg, fry them nice and brown, boil a good deal _of ſpinage and- '
let!
t
 ſitzgz-c.
':tmue-en'

Jſij Tbeſſ'dr: ofCoekc'y," . ' _

-,32".

.
lay' ln'the' diſh, pu't the leg in the middle, lay the loin round it,
>'-.-.ſ .-*_ _ -cut an'orange in ſour and garniſh the diſh, and have butter in
a cup. Some love the ſpinage boiled, then drained, put into
ſauce-pan with a good piece of butter, and ſiewed. '
_\.,...,
u'..-..a
_-. 2.-.--t_n:-1.'z:"_'.-;gſi._'- 1 l - -. '*. - . ſ ,. A .

Toforce
i CUT the ſkin down. a 'large
the back, and fowl:
carefully ſlip it up ſo as to _ ct_
' take' out all the meat, mix it with one poun of beeſ-ſuet, cut
it ſmall, and heat them together in a marble mortar: take a pint
oſ large oyſters cut ſmall, two anchovies cut ſmall, one ſhalot
cut fine, a few ſweet-herbs, a little pepper, a little nutrneg -
gated, and the yolks of four eggs; mix all together and lay
is on the bones, draw over the ſkin and ſeW'up the back, put ,
the fowl into a bladder, boil it an hour and a quarter, ſtew'ſome ""'_\'F
'ii-14'
le
. 'nium-r.
_
.
oyſlers in good gravy thickened with a piece of butter rolled in
- flour, take the' fowl out of the bladder, lay it in your diſh and
pour the ſauce over it. Garniſh with lemon.
MZJJU:
":-'-*
no'
lt eats much better roaſted with the ſame ſauce.

_ ſo rozz/i a turlecy 'be gmtecl way.

=.\.'*to.
'ac:-.:.\<. .;eL.l'_.x FIRST cut it down the back, and with a ſharp penknife bone
-_ it, then makelyour force-meat thus: Take a large fowl, or a
pound of veal, as much grated bread, halfa pound of ſuet cut
and beat very fine, a little beaten mace, two cloves, half a nut
-,.Mn
m_..:..4, meg grated, about a large tea-ſpoonful of lemon-peel, and the
yolks of two
' ctfalt, fill eggs';
up the mix
places all together,
where the boneswith
camea little pepper
out, and ſill and
the
body, that it may look juſt as it di'd before, ſew up the back,
A:
'La-'-
14.'
'en-_-
' iyou
and rnaſt it. but
pleaſe; Yougood
maygravy
have oyſter-ſauce, eelery-ſauce,
in the diſh, and garniſh withorjuſt as '"
lemou,
is as good as_ any thine. Be ſure to leave the pinion: on.
_rdu-a.

T0 flain a 'ar-Hey or fowl.

FIRST let your pot be very clean, lay four clean ſkewers at
the bottom, lay your turlte or fowl upon them, put in a quart
ſen:
i.u_0.:
.'-<'a.-'N-...u_*n'.-t,_a._'t
of grary, take a. bunch o celery, cut it ſmall, and waſh it _
very clean, put it into your pot, with two or three blades oſ
- mace, let it ſtew ſoftly till there is juſt enough for ſauce, then .
7 add a good piece of butter rolled in flour, two ſpoonſuls oſ' red
wine, two of eatchup, and juſt as much pepper and ſalt as will
.ſeaſon it, lay your fowl or turkey in the diſh, pour the ſauce,
. - - . . over
 over it and v ſchd itſi ſhade'PIdr'it'ahz-I _
10 fable' lf ſhe Fowl br ſunny, is -,ſThough
_

, Before the ſauce;'then

boiled enough, takeputit-uþ,
it in,and keep ita'rniiiu'te
let, iſitb'oil up'till or
thetwo,ſiand
ſauceis
-.
diſh it'hþo' ' .I .'..
-
._,
,_
...

.-.
A ſelle-too inhectkleofoiaff 7 _' . 1, _ ,
..
BE ſure letſithe pot or. ſaucepan be very clean', lay at' the bot
tom four clean WOoden ſkewers, waſh and clean the knuckl-e "
(very well, then lay it in the pot with two or three blades of >_
zea mace, a little whole"pepper,.a little picce of thyme, a ſmall
'
onion, a crufl of bread. and two quarts of water. Cover it
down cloſe, make it boil, then only let it ſimmer ſor two hours,
._. . . and when it is enough take it up 3v lay it in a diſh,þand ſtrain the, - " -'
broth'over it.
Another way to ſtew a lew'd-le of veſſel;
-.u.>-. _-4

CLEAN it as before directed, and boil it till there'isjuſt b'"_

'.t>ar.'-fl'-ia'Mu*\-."*3'x-.MA"T_

* enough for ſauce, add 'on-e ſpoonſul oſcatchup, one dſ red wine,
_..M\- and one of walnutpickle, ſome truffies and morcls, or ſome
dried
knuckle,
muſhrooms
lay it in cut
adiſh,
ſmall;
pourhoil
the itſauce
all together,
over it, and
take
ſendupitt_he-
to '- .-

Note, It eats' very well doneas the turkey, beſoreſſdirecteda'

Bible' ;v 7' *

cutTAKE any To
ſquare, aorlarge ragoo
that ais picce
piece'oſthe7
piece all
Rank,ofwhich
meat,beef.
and
Cut has
has ſat
ſat at
at the
all nicely the-top
off top,
the i -*i W-.-._45H,-._;-._*

but no bones. The rump does well.

bone (which makes fine ſoup) then take a large ſtew-pan. and -
-.w....-.u.n -
with a good piece oſ butter fry it a little brown all over, flour '''oh
-1'-v.-.- .,,

' ing your meat well before you put it into the pan, then pour in as
-much gravy as will cover it, made thus: take about a pound of
coarſe
herbs, beeſ, a littleſome
.an onion, piecewhole
of m' cut ſmall,'a
black bundle
pepper and ywhiteofpſſepper,
ſweet- _
...u_.4........- . nU

two or three
caſſrrot, a littlelarge
pieceblades of mace,
of bacon ſourinorVinegar'
ſtceped five cloves,
a littlea while,
pie-ce of
a>*
cruſt of bread toaſted brown 3 put to this
Vi'hſſile thisa quart of water."
is. making, pouranda . "p ;:>
let it boil till half is waſted.
quart oſ bc-iling water into the ſtew-pan, cover it cloſe, and let
..-'I..-4u._'w-\>_Mr it be ſtewing ſoftly 5' when the gravy is done ſtrain it, pour it F'pc"
'\. ,.. rm
into the pan where the beef is, take an ounce of trhffies and ſ
morcls cut ſmall, ſome freſh or dricd muſhrooms cut ſmall, twoif
_ :_ _ >_ *ſpoonſull
u'-f'fiM1
 r.-_ t'.a.._-.
ſſ-- A . -' _Zſi'lze-all'jtſſpj'Cotrl.-e';y,:\_iv
6.

ſpoonſulsioſ catchup, and, cover it cloſe. Let all this ſlew till
. the ſauce is rich and thick: then have ready ſome artichokeſibot
_ -_. r.;
.
- toms cut into ſour, and a ſew pickled muſhrooms, give them a.
-'-.
* boil or two, and when your meat is tender and your ſauce uite,
_5
sith
L:.r.
'otu._r*w.z-u.m-a.':" rich, lay the meat into a diſh and pour the ſauceover it. ou 3
may add a ſweetbread cut in ſix pieces, a palate ſtewed tender
' * cut into little pieces, ſome cocks-combs, and a ſew ſor'ce meat *
. balls'.
* Note,Theſe are a great
For variety, addition,
when but it
the beeſis will and
ready be good without.
the gravy put ſi
to it, add a large bunch of celery cut ſmall and waſhed clean,
two ſpoonſul's oſ catchup, and a glaſs oſ red wine. Omit all
' _ the other ingredients. When the meat and cclery are tender, -
a...-',.. _4

w'.
and the ſauce rich and good, ſerve it up. It is alſo very good
this way: take ſix large cucumbers, ſcoop out the ſeeds, pare
ct "them, cut them into ſlices, and do them juſt as you do the
-ſi"
''t
-_..'
.,-.__';

, r celery. '
To force 'be i'zſtde þj ſirlain of beef. '
TAKE ajharp ltniſe, and carefully liſt up the ſat oſ the in-'
In:
D-,..-L
_ſiv.-_
''And
=.R_:C->'"Eſaiſ-t."a'.t ſide, take out all the meat cloſe to the bone, chop it ſmall,
£ take a pound of ſuet, and ch0p fine, about as many crumbs oſ
bread, 'a little rhyme and lemon peel, a little pepper and ſalt,
b'nlſa nutmeg grated, and two ſlialots chopped fine; mix all to
' gether, with a glaſs oſ red wine, then put it into the ſame
place, 'cover it with the ſkin and ſat, ſkewer it down with ſine
ſke'wcrs, and cover it with paper. D0n't take the 'paper oſl' till
the meat is on the diſh. Take a quarter of a pint of red wine,
two'ſhalots
ſ the ſhred ſmall,out
gravy whichcomes boilofthem, and pour
the meat; intowell.
it eats the diſh, with
Spit you:
meat before youltake out _the inſide. '
e. 5' 4

a? . Another way to force aſirloin.

ſa.<
WHEN it- is,quite roaſted, take it up, and lay it in the diſh
44 . with the inſide uppermoſt, with a ſharp knife liſt up the ſltin,
hack- and cut the inſide very fine, ſhake a little peppcr and ſalt
over it, with two ſhalots, cover it with the ſkin, and ſend it to '
'I table. You may add rcd'wine or vine-gar, juſt as youlike.

'_ Tdforte the, i'ſſde of a rump of braſſ

_ _YOU may do itjuſt in the ſame manner, only liſt up the out-__ '
' _ fide ſkin,.takc the middle oſ the meat, and do as beſore di
rected z' put- it into the ſame place, and with fine ſkewets put it'v
. dpyvn cloſer - I ' i A rolled

_4"aA
 ,.

-Wvra'lvP
v- _
v.-''F,r." .u-'.-*a'*m".*'x*'-Kf4t-
_ 'niiiſaPſar'ri'a'id'EajZ-i '.
a! rolled nimp of beef. _ . v 1.
-, CUT therneat all off' the bone whole, ſlit the ſnlide doom -
.'

from top to'hottom, but not through the ſkin, ſpread it open',
take
and asthemuch
fleſh'oſ
cold two fowls
boiled andiſyou
ham, beeſ-ſuet,
have anequal
it, a littlequantity',
pct'eppcr, <

'IV' alm4,
s-upſ._},-r__.fb__.v"*;-'d_.."'UA>i.*<'
..A- "
an anchovy, a nutmeg grated, a little rhyme, a good deal of ow'.-o_-'e1-___ffl,....-W_4,
parſley,
mix all
them in atheſe
amortar,
ſewtogether,
muſhrooms,'and
with a with fourchop
half-pint yolksthem
baſon oſ eggs,
full all together,
lay itoſbread
oſcrumbs intobeat
the; -

meat, cover it up, and roll it round, ſtick one ſkewer in, and tie it
pot
withora large
packthread
ſaucepan
croſs
that
and
willcroſs
juſt to
holdhold
it, lay
it together;
a layer of tak-e
bacori-_
I,

and a layer oſ beeſ cut in thin flices, a.piece of carrot, ſome

whole pepper, mace, ſweet-herbs, and a large onion, lay the '
rolled beeſon it, juſt put water enough to the top ofthe beeſ, .
cover it cloſe, and let it flew very ſoftly on a ſlow fire ſor eight'
or, ten hours, but not too faſt. When you find the beeſ tender',; > '
which you will know by 'running a ſkewer into the meat, then:
take it up, cover it up' hot, boil the gravy till it is good, then' - ffl
ſtrain it off, and add ſome muſhrooms chopped, ſorne trufflcs and .
morels cut ſmall, two ſpoonſuls oſ red or white' wine, the yolk:
oſtwo eggs and a piece ofbutter rolled in flour; boil it together,
ſet the meat beſore the fire, haſte it with butter, and throw
crumbs
meat intooſthe
bread
diſh,all and
overpour
it: when
the ſauce
the over
ſauceit.is enough,
Take _care
lay the ' "
.
eggs do not curd. . ' .;.
To boil a rump' of beef rbe'Freirtb fnſliiari.v i ' l.-..

mw'
-..-
it-. TAKE
into a large
a rump
deepoſpewtcr
beeſ, boil
diſh itorhalf
ſtew-pan,
an hour,
cuttake
three
it up,
or ſouk?-
lay' i - '7 '

ſalt, and pour

gaſhesin it all into
alongthethediſh a pint
ſide, of red
rub the wine,
gaſhes as muchſihOt
with'pepper and: i _ i i
'-* '

- water, two or_three large onions cut ſmall, the hearts oſ_ei 'ht
_. -. -m,-.*-Þ*e"*1_,*"
"","_*,_
or ten lettuces cut ſmall, and a' good piece oſ butter rolled in a
'.
little flour; lay the ſleſhy part of the meat downwards, cover
iticloſe, let it'ſlew an hour and a halſ over a charCoal fire, oria ' . '

; '
very flow that'the
ſo _cloſe, coal fire.meat'
Obſerve
may lieſithat
as the
ſla't butcher chops
as you can in the
the bone'_
diſhu -'
'

When it is enough, take the beeſ, lay it' in'th'e diſh, and pour. .

th'eſauce over lt.' - ..\ - - , -- 4: .- -

.
._
Note, Whenoſyou
a chafing-diſh hot do it in with'
coals, a'petvte'r
a bitdiſh, it is of
orſitwo beſtcharcoal'
done over
to . - _' --.-'-"a-*-'v*r -W
. lceep italiveJ , * ſi ſ ct

-\. '_-. ._
 l

cloſi.ng-7
-
w.
jfg-e >_ 'f _ . 'The Aft ofCaokrry;
,£.',fl_.'_v_j".BeJſſarlot. __ _ '_
.:-_<.-:.-,._-=_L:
' - 'A TAKE a briſcuit of beeſ, half a pound of coarſe ſugar, two
ounces of bay ſalt, a pound of common ſalt; mix all together,
_'_'._1. .' 'and rub the beeſ, lay it in an earthen pan, and turn it every day.
. It may lie a fortnight in the pickle; then boil it, and ſerve it up
,.
either with ſavoys or peaſe pudding. _ _ -
.' Note, It eats much finer cold, cut into flices, and ſent to table.
!a'\
"*
2..,.__1_. :A I
Beef zi [a daub. . .
YOU may take a buttock or a rump oſ beeſ, lard it, ſry it
_ brown in ſome ſweet butter, then put it into a pot that willjnſt
_ ſi."
.'5ct
-.*.<.-..,
' hold it; put in ſome broth or gravyhot, ſome pepper, eloves,
.
. *macc, and a bundle of ſweet-herbs, ſlew it ſour hours till it is
..
. tender, and ſeaſon it with ſalt; take half a pint oſ gravy, tWo
'La-ad.
l-L'M'
-.-_'ſiar._ ._*'.a-"
ſweetbreads cut into eight pieces, ſome truffies and morels, pa
lates, artichoke-bouoms, and muſhrooms, boil all together, lay'
your beeſinto the diſh; ſtrain the liquor into the ſauce, and boil J
_ . all together. Iſ it is not thick enough, roll a piece oſ butterin,
flour, and boil in it; pour this all over the beeſ. Take ſorce- '
meat rolled in pieces half as long as one's finger; dip them into
-...':__
.' -; *'_. ſi.L_' .2_-['.*ſ1."_ t
batter made with eggs, and fry them brown; ſry ſome ſippets
'ſſ' dipped intogarniſh
meat, and battcr cut
withthree corner-ways, ſtick them into the '
the force-meat.

'Bgeſ a" la made in pieces.

'i YOU muſt take a buttock oſbceſ, cut it into two-pound pieces,
lard them with bacon, fry them broWn, put them into a pot that
_ will juſt hold them, put in two quarts of broth or gravy, a few
" a ſweet-herbs, an onion, ſome mace, cloves, nutmeg, pepper' and
-'.
ſalt; when that is done, cover it cloſe, and ſtew it til] his ten
-.'> - . - der, fltim off all the ſat, lay the meat in the diſh, and ſtrain the
-_ _ ; ſauce over it. You may ſerve it up hot or cold. '
...;" i. Beef 12 la made, t/ag Frenrlz way.

'FAKE a piece of the buttock oſbeef, and ſome ſat bacon cut
. .,
'. in'-
into little long bits, then take two tea-ſpoonſuls oſ ſalt, one tea
_ ſpoonſul oſ beaten pepper, one oſ beaten'mnce, and one oſ nut
_._.-,
_, meg; mix all together, have your latding-pins ready, firſt dip' '
- -_ the bacon in vincgar, then roll it in Your ſpice, and laid your
u-7"'4'
' beeſvery thickonions,'
oi'ſſthree large and nice; put piece
a good the meat into a'pota with
of lemon-pccl, two '
bundleofi
*e'- r9'-

ct *herbs,'
' * ſ and three
' or four ſpoonſuls
- of Vinegar; cover it cloſe,
down.
 ' <1.
._. _.
no.",-,'-. "_>'-, -p

_ _- 'made Ell/53' i i' i ..

.

' - ſ A - . 1' .
3' ſiſteam
c'loſe, and put out,
can get a wetand
cloth
ſet roundthe edge ſlow
it over a very of thefire;
cover, thatyou
when no, ,
tl. .,e.,

j think one ſide is done enough, turn the other, and cover it with"
3 : the rind. of the bacon; cover the pot cloſe again'as before, and ' '
_ '_Aup
when-it
and layis itenough
in your(which it will
diſh, take ſſoff be
all when
the fatquite
from tender) take
the gravy, it '
'and -u4.w__m'.;a,"-._mnww-_m.,._-. _
ct pour the gravy over the meat. lf you chuſe your beeſ to be red,
you may rub it with ſaltpetre over night. ' ' " -
_ Note, You muſt take great care in doing your beef this way
£ afthat your fire is veryilow; it will at leaſt take ſix hours doing,_if
7'- the piece be any thing large. lfyou would have the ſauce very
g rich, boil half an Ounce of truſllcs and morels in half a pint of, _ -':
i '- good gravy, till they are-very tender, and add a gill of pickled
' > muſhrooms, bur freſh ones are beſt; mix all together with the
_
I', gravy of the
and beat meat, ſpices
all your and pour'it over and
very fine; your
if beef. Younot
you have muſt mind -_ 7' i
enough,
mix ſome more, according to the bigneſs of your beef.'
'I
r
._ -u.._ .< _ 'Earſ
'- ' TAKE a rump oſ beeſ, cut italſ-ver, . halfa quarter long, þ i * '
into ſtcaks
ſ.

£ about an inch thick, let them be ſquare; lay on ſome good force
r_.
74..
i - meat made with-veal, roll them, tie them once round with a
>-4i,_4.z.-7,
i hard knot, dip them in egg, crumbs ofbread, and gtated nutmeg, '
and a little '_pepper and ſalt.- The beſt way is to roaſt them, or
fry them brown in freſh butter, lay them every one on a bay-_ _ h'u'u--"ct"
wi: O

leaf, and cover them every one with a pit-ce of bacon tOaſted,
have ſome good gravy, a few truffles and morels, and muſh
rooms; boil all together,'pou'r into the diſh, and ſendit to table.

Fair oliwr,
THEY are good done the ſame way, only roll them narrow __ ' ſ
ſ at one end and broad at the other. 'Fry them ofa fine brown, 'agnu

; ' Omit the bay leaf, but lay little bits of bacon about two inches
- '- long on them. The ſame ſauce. Garniih with lemon.
,
' ' ct \ Beef cal/apt. .
A A' CUT them into thin pieces abouttwo inches long, beat them
Via-m
'5-,-_._,r,_
with the back of a knife very well, grate ſome nutmeg, flour
'them a little, lay them in aſtew-pan, put in as much water as
3 'you think will do for ſauce, half an onion cut ſmall, a little .,_
piece oflemon-pcel cut ſmall, a bundlc of ſweet-herbs, a little . * :_'
-' _.
'Pzt-
.

Pepper and ſalt, a piece of butter rolled in a littlefltmr. v Set" ,.

.

D3 - them-7'
l , . - - . 's
i * . , *
 1 . _ _ _ ;_n
Tſſ) w _ - i _./' . .. , - ,
. 'n a .. . < -*' ' ' ſ - . ' -' , .

s; *-j3_8 _' -. - 'The Art ..ofCeok-Þy. '* ,. _x 3

..'.v.>..Wufl
us;;_.;M
,' thein on va ſlow fire: when they begin to ſimſimer, flir themhow - 3
' ct and then; when they begin to be hot, ten rninutes will do them,
'-
-=ov-
.but tal-te Care-they _do not boil. 'ſalte out the ſw.eet'_-herbs,'pout ſ
'it into the_You
Note,ſi diſh,may
anddoſend
the itinſide
to table,
ofav 'ſirloin ' of b'eeſin_ the' ſame
-'
manner, the day _aſter it is roaſted, only do not beat them, but
.x-x< " -. cutthem thin._- _- * _ r '
i i N. B. You may do this diſh between two pewter diſhes, hang
them between 'two chairs, take ſix ſheets oſ white broWn paper,
tear them into ſli'ps, and burn them under the diſh one piece at
&time.
I *' -
-Fu' . - - * -
"TT - 4' * . - oſtew beqfzflcaks. H ' .
"V, ' TAKE pour
þ flew-pan, rumpinflealts,
half a pepper
ſipint of and ſalta blade'or
water, them, lay them
two in a?
_of mace,
.ſ e two or three cloves, a little bundle oſ ſweet-zherbz, an ancho-_
' - '. *. vy, a piece of butter rolled. in flour, a glaſs of white wine,,
ſi _ .. ' and
they, an
areonion;
tender, cover
then them cloſe,
take out the and let flour
ſteaks, them them,
ſtew ſoftly till
fry them'
* ' in freſh butter, and pour away all the ſat, ſtrain the ſauce thgy_ '
_ ' _were ſtewed in, and pour into the pan: toſs it all up' together _
_" Ft; till the ſauce is guite hot and thick. If you add a quarter of a
' ii. . * _ pint of oyſters, it will make it the better. Lay the ſteaks into
72 . the diſh, and pour the ſauee over therp. Garniſh with any '
Field? you like: . . '
r

' _'
a." "i - '' .- * Tefry beeſſteaksz
_ TAKE rump ſtealts, beat them very 'well with a rolier, fry
.
_ ' them it) half a'pinſſt of are that is not bitter,-a-nd whilſi they are
' flying 'cut a large onion ſmall, a very little ctthyme, ſome par-5
_ _ ſley lhrcd ſmall, ſome grated nutmeg, and a little pepþer and
' . ' l 7 - - ' flour, roll
' ' ; ſalt; all together in
putthis'in'tothe a 'piece and
itew-ſipan, of butter, and then in alittle
ſhake alltogctether. When
_the ſteals: are tender, and 'the ſauce oſ a fine thickntſs, diſh
Mup. . .. .. ...

:..ZL-.
riſe-tom! 'way to frjbeqſfledþ. '_
_ CUT the lean by itſelf, and beat them well with the back of
a.,.
'
J-.1J . _zd._ſ.i _.dk
a ltniſe, ſry them in juſt as much butter as will moiflen the
-pan, pour out the gravy- as it runs out ofthe meat; turn then't
1 t . ' 1 -. _v ] . - _ ,. ,4. . . ' v

'O
 _WKWK.'M A

tween-await
oſten, do them over aſſ gentle fire, then ſry the ſat b itſelf and
* : - -'z,'_ .
ſſlay upon the meat, and put to the gravy a glaſs o red wine, .
_halſ an anehov , a little nutmeg, a little beaten pepper, and a . r
(halot cut ſmal 5 give it two or'three little boils, ſeaſon it with - '
ſnlt'to your palace,
table. -- _ -.pour it over the ſtealts, and- ſend
' them 'to
ſi
.'
'I

Another 'may _ta do Zzefſtmþ.

CUT your ſleaks, half broil them, then lay them in aſhen." _
pan, ſeaſon them with pepper and ſalt, juſt cover them with
gravy and a piece of butter rolled in flour. Let them flew ſo: .
half an hour, beat up the yolks of two eggs, flir'all together ſo: >
two or three minutes, and thenſerve it up. - ' ,
A pretty ſide-diſh qſ beef. i
,"_ ROAST a tender piece oſ beef, lay ſat bacon all over it, and i
roll it in paper, haſte it, and when it'is roaſted cut about two
pounds in thin ſlic'es, lay them in a ſtew-pan, and take ſix large
_ cucumbers, peel them,'and chop them ſmall, lay over them a
> - little pepper and ſalt, ſtew them in butter for about ten minutes,
then drain out the butter, and ſhake ſome flour over them 3 toſ: '
them up, pour in hall' a pint of gravy, let _them flew till they '
'are thick, and diſh them up.

il . ' Tddrefr'afilletpfbceſſ- _- \
\ '
IT is the inſide of a ſirloin. You muſt carefully cut it all out - i'

from the bone, grate ſeme,nutmeg over it, a few crumbs of

bread, a littleſhred
ſome parſley pepper and and
ſmall, ſalt,roll
alittle
it uplemon-pcel,
tight; tie italittle
with athyme,
paclE-_

thread, roaſt it, put a quart of milk and a quarter ofa pound of
'r butter_into the dripping-pan, and baſle it; when it is_ enough',
I." take it'uH untie it, leaVea little ſkewer in itro hold it together,
tra-4 _have a-liitle good gravy in the diſh, and ſome ſweet. ſauce in a
Z'x'xſſſupn You may baſle it with red wine and butter, if you like it.
-."'1þetter3 or it will do very well with hutter only.

Bcqſſtþhl-g rolled.
TAKE three or four beeſ ſleaks, flat them with' a cle:ver,_ '
mortar,
and makethe fleſh oſ a large
a force-meat thus;fowl thus
take cut ſmall,
a pound half
of veal a pound
beat ſine inOf
a
' an...- . _ .
gold ham chupped ſmall, the kidney-fiit oſ a loin oſveal choppefl '
p 4 . ſmall,
 ly 7 .i
i ll. :"L I i' N
ill/- '

.\

...,
,-.-._\
'40 ' ' .:7TÞr'-Ar,tſi,of*Cva/=Fm ' '-
_j,7a.
_ ſmall, a' ſweetbread cut in little pieces, an ounce of truffies and
il
zwiew.ffl-nwm.'tuum
u4.-1m.c_-.nu_a-.m_<'*W-
morlels firſtſtewed and then cut ſmall', ſome parſley, the yollts of' *l
lfour eggs,a n'utmeg grated, a very little thyme, a little lemon
' petl cut line, little pepper and ſalt, and half a pint oſcreani:
' "j-mix
i goodallſize,
together,
andpuſitlaya it on ſhewer
little yotir ſleaks, roll them
into them, up firm,
put them into ofa
the _
a

_ flew-pan, and put

quite out, and ſry in
them ofaoſctgood
a pint nice brown; 'then (as
ſried gravy pour,
inall the'ſat
page 19) *
'-.z--*.-.Ii.-.,
.' put one_ſpoonſul of catchup, IWU ſpoonfuls of red wine, a few
muſhronms, and let them ſtew ſor'a quarter' of an hour. Take
'up the fleaks, cut them in tWo, lay the cut ſide uppermoſt, and
' . _ pour-the ſauce over it. 'Garniſh with lenion. 7 .
Note, Beſore you put the force-meat into the beef, you are
'to ſlir it all together over a' ſlow fire for eight or ten minutes,
'-*-.1,
-_..
ſi; To ſtew a ruinp of deeſ,
HAVING boiled it till it is little more than halſenough,_talr_.e' ſi
itup, and pcel off the lkinztake ſalt, pe'ppſſer,ſibeaten mace,
<-._,.-e.
'. grated nutmeg, a handful-uſ parſley, ſia little thyine, winter.
ſavory, ſweet-marjorum, all choppcdſſſine and mixed, and ſtuff
them in great holes in the ſat and lean, the reſt ſpread over it,
_4 J4'l_ _4
u:>t,'-:_.j<v-=*;,_-.>;.-g_:e=.<-'<. '_ ,
".Withthe ynllts oſtwo eggs 3' ſave the gravy that runs out, put to
' it a pint of claret, and put the meat in a deep pan, pour the
. . _ _ intoth'e
liquor in, cover
diſh, it cloſe,
pour and let
the liquor overit it,
bakeandtwo
_ſendhours,4then
it to table.put itſſ

.Aizotber 'way to ſtew' a rump of beef;"

- * YOU muſt cut the meat offthe bone, lay it in your ſlew-pan,"
'cover
onions,it with water. fiveet
a bundleoſ put inherbs,
a 'ſpoon'ful of whole
ſomeſſſult, and' apepper,
pint of two
_it-d .
.

wine; cover it cloſe, ſet it over a flove nrſlow fire ſur four
-l-'-M-. l
hours, ſhaking it ſometimes, and turning it four or five times;
make gravy as for ſoup, put in three quuTlS, keep it ſtirring till,
-.-'4 dinner is ready: take ten or twelie turnips, cut them into ſlices
the broad
brown way,dripping.
in beeſ then cut them intotofour,
Be ſure flour drippiiig
let yſſour them, and'ſry them
boil beſoie
a__ir-ſir
you put them in; then drain them well from' the ſat, lay the
beef in your ſoup-diſh', toaſt a little bread very nice an'd brown,
.b.ll
cut in threeſtrain
ſi ' likewiſe; corner dice,
in the lay them
grai-y, into the
and ſend itcttod table.
ſit. and Iftheyou
turnips
have
the convenience oſ a ſiove, put the diſh over it for five or ſix
hiinutesz it gives the liquor a fine flavour of the turnips,"
makes
 7 .

i '- J - 'II * . ..Made__PIainandEab.'

i .tn'altes the bread eat better,
__ .*-'_
and is a gteat addition. it seaſon it "A
' with ſalt to your palate. ' ' _l i 1 .
. .-'N W
ſi .- Porttſſtigalbceflffl' '2 3 ſiſſ- .ſſ
TAKE la rump oſ beeſ,cu't it off'the bone, cut it acroſs, flour 'i

iſ' ſix, fry the thin part brown in_ butter, the thick end ſtuff with -_
\
I' ' ſun, boiled cheſnuts, an anchovy, an onion, and a little pep.
3 ' "pen 'Stew it in a pan of ſtrong broth, and when _it is tender,
. 'lay borh the ſried and ficwed together in your diſh, cut the ſried . .
"T;z.e....ffl.wz4u. - in two and lay on each ſide of the ſlewcd, ſirain the gravyit was .' t
(lewed in, put to it ſome picklcd gerkhis chopped, and boiledſi; -
cheſnuts, thicken it with a piece of burnt'butter, give it two or
threebeeſ.
_the boils' up, ſeaſonwith
Uarnilh it with ſalt to your
lemon. painte, and pour it over
. 'l

To ſtew a rump of beef, or [be briſcuit, 'be Frenrb way; '

TAKE a rump oſ beeſ, put it into a'little pot that will hold
-f
i,
it, cover it with water, put on the cover, let it ſlew an hour; 1 _
1
1 v but
meatifwith
the briſcuit,
akniſe totwo
let out
hours.
the gravy,
Skim put
it clean,
in a little
thenbeaten
ſlaſhpep-
the '

per, ſome ſalt, ſour cloves, with two or three large blades of
' - mace beat-ſine, .ſtx onions'fiiced, and half a pint oſ red wine;
in, cover it cloſe, let it ſlew an hour, thenput in two ſpoonſuls
ſl , ofcapers or aſlertiumſhuds pickled, or broom-buds,chop them; .
,)
i
two ſpoonſuls oſ vinegar, and two oſ verjuice; boil ſix cabbage' --' ſi ſi
l lettuces in water, then put them in a pot, put in a pint'oſ _
ly.
good grayy, let all flew together ſor half an hour, flcim all the -.
t
l _ſat off, lay the meat into the diſh, and pour the reſl: over it,
have ready ſome pieces of bread cut three corner ways, and ſried ' ®
criſp, ſtick them about the meat, and garniſh them. When you.
' 1 put in the cabbage, pitt with i't a good piece of butter rolled
--...*-
_m-'..Ln-.-uA,-iNA
in flour,
To ſit-to beefgolbets.
GET any piece oſ beeſ, except the leg, cut it in pieces about
the bigneſs oſ a pullet's egg, put them in a ſlew-pan, cover them
with water, let them flew, ſkim them clean, and when they
have (lewed an hour, take mace, cloves, and whole pepper tied
in a muſlin rag looſe, ſome celery cut ſmall, put them into the
il, .pan
alittle
with
parſley,
ſome ſalt,
a bundle
turnips
of and
ſweet-herbs,
carrots, pared
and and
a large
cut incruſt
flices,'
of, .. '

bteada' U; 3

i
 L "

't i ' ' -' FIZ: Xrx ofCaoHry," i

t' breach You may put in an ounce oſ barley or _riee, iſ you lik'c
it Cover
herbz, tt_cluſe,-and
pices, let it ſtew
and bread,'and ha've till
readyit isſried
tender, take out the
a Frenchfroll cutct
in four. Diſh up all together, and ſend it to table. ' '
....
.l _ royal. ,_
,it 'TAKE
very well,a then
ſirloinlard
ofitbeeſ,
withor a large
bacon, rump,
ſeaſon bone it withſalt,
it allſſover andybeat
.e._ 4.-'.4-_<.x
pepper, mace, cloves, and nutmeg, all beat fine, ſomexlemon;
' pie] eut imall, and ſomeſtteet-herbsz in the mean timetnjake
a ſtrong
flour, broth'ofthe
nrown it, put bones, take _keep
in the beeſ, a pieceit oſ butteroften
turning with tillſſit
a'littleis'
.gſi'flfn brov n, then ſtrain the broth, put all together into a pot, put in' -
'_a bay-leaf, a ſew truffles, and ſome ox palates cut ſmall ; cover '1
_it cloſe, and let it ſtew till it is tender, take out the beeſ, ſkim
-vN.
off all the ſat, pour in a pint of claret, ſome ſried oyſiers, an
* _V., i
anchovy, and ſome getlcins ſhred ſmall; boil all together, put
in the beef to warm, thicken your ſauce with a piece of butter
' 'rolled in flour, or muſhroom powder, or burnt butter. Lay your
''.L.
'" -_ _.
meat in the diſh, pour the ſauce over it, and ſend it to table.
'This may be eat either hot or cold.
.v>_*\

fflfi:' _._-_.-:__-._.'-_c_-" . _ A tongue 'and adder-forced. _

FIRST parhoil your tongue and udder, blanch the tangue and
_flick it with Cloves; as for the udder, you muſt carefully raiſe it,
_and fill it with force-meat made With veal : firſt waſh the inſule
with the yolk oſ an egg, then put in the force-meat, tie the ends
cloſe and ſpit them, roaſt them, and haſte them with butter when
aenough,
lNote, have
For good
varietygravy
you inmay
thelard
diſh,theand ſweet ſauce in a cup'ct
udder.

' - ' *' Taſrimſey neactt: tanguer. -

, TAKE neats tongues, boil them tender, peel them, cut them 1
In;
Ae... 'nto thin' flices, and fry them in_ freſh butter; then pour out'the
lvutter, put in as rctnuch gravy as you ſhall want for ſauce, a hun
þle oſ ſweet herbs, an onion, ſome pepper and ſalt, and a blade
_or two oſ mace; ſimrncr all together half an hour, then take out *
your tongue, ſtrain the gravy, put it with the tongue in the
t
' _ _ flew-pan again, beat up the yolks of two eggs with, a glaſs of
white wine, a little grated nutmeg, a piece of butter as big asa
walnut rolled in flour, ſhake all together for ſour or five minutcsz
.diſh it up, and ſend to table. ' ' " T
-, - ' o
 u.}.sa"-a,u"_*___.y.
,-."Ja.m-u.
made Plain and Eaſy. '- it _'
Toforre a tongue,- . i

non. him it t. tender; let-it _ſtandtill it is cold, then cut 'a

hole
with. at
as the root
much endſuet,
_beeſ oſ it,a ſew
take pippins,
out ſomeſome
oſ the meat,and
pepper chop it ct
ſalt,
a little mace beat, ſome nutmeg, a few ſweet herbs, and the ſi ;
''_WÞ
tvhy/I."

ſ yolks
with aoſveal
twocaul
eggs; chop it all
or buttered together,
paper, ſtuffit,
roaſt it, baſle itcover
withthe end . - .
butter, '

anddiſh' it up. Have for ſauce goodgravy, a little melted but? V;

ter, the
þoil juice
it up, andoſpour
an orange
it intoorthelemon,
diſhſſ,_iand ſome grated nutmeg; -. "'_.

i '
J'x
To ſtew neats.f_o_:7gzzet_wbole.
TAKE two tongues, let them ſtew in watcrjuſt to cover thent-v ' ' '
for two hours, then peel them, put them in again with a pint
oſ ſtrong gravy, halſ- a pint of white wine, a bundle of ſweet.
herbs,
pepper atied
little
in apep per and ſalt,
muſlin_rag, ſome mace,
a ſpoonſul cloves,
of Eapers and'whole
ehopped, tur-' 'ſi-z. .
nips and carrots fliced, and a picce of butter rolled in flour; letſi
all ſtew together very ſoſtly over a flow fire ſor two hours, then
takeout the ſpice and ſweet-herbs, and' ſend it to table, You'
may leave out the turnips and carrots, or boil them by thank: .
ſelves, and lay them in a diſh, juſt as you like.

To fl'icaſqy ax painter.
AFTER_boiling your palates very tender, (which you'muſtJ
I't;" do by ſetting them on in cold water, and letting them do ſoftly)
then blanch them and ſcrape them clean; take mace, nutmeg',
cloves, and pepper beat fine, rub them all over with thoſe, and,
with crumbs of bread; have ready ſome butter in a ſtew-pan, - " 'i
and when it is hot put in the pale-tas; fry them brown on both'
iides, then pour out the ſat, and put to them ſome mutton of
beeſ gravy, enough' ſor ſauce, 'an anchovy, a little nutrneg, a
.4b-..-...4_.t_-. little piece oſ butter rolled in flour, and the juice oſ a lemont
let
_anditgarniſh
ſimmerwith
all together
lemon. ſor a quarter
ſ ' of' an
' hour, diſh
ct ' it up,'
. l

To maſt ax painter,
_ HAVING boiled your palates tender, blancll'them, cut them: i
tnto flices abouttwo inches long, lard half with baſſcon, then -
have ready two or three pigeons and two or three chicken-ct- A
-peepers, draw them, truſs them, and ſill them with ſorce-meatz'
let halſ pſ
"ſithem be nicely' latdcd, ſpit them on
ct a bird-ſpit:them
ſpi?
ſi
I, .4 -
'A
 - p

'. t .i i . 0. -'
* "43 . . '

_.-...._.*
n_.' them thus: a bird, _a palate, a .ſagedeaf, and a piece oſ bacon) ';,
- and ſo on, a bird, .apalate, a ſage-leaf, and a piece of bacon.
'Take cocks-combs and lambs-ſloncs, parboiled and blanched,
lord them with little bits of bacon. large oyſters parboiled, and
each one'latded with one piecc of bacon. put theſe on a ſkewer
with a little picce of bacon and a ſage-leaf between them, tie
them on to a ſpit and roaſtthcm, then beat up the yo'ks oſthree
a_n9.,*_z.-_'-:.*.'_.n:\;,>..-_q@.H_ad-An
eggs, 'ſome nutmeg, a little ſalt and crumbs of bread: baſte
them with theſe' all the time they are a-roaſling, and have ready
* r two ſwcetbrcads each cut in two, ſome artic'hoke-bottomscut
* . intoſo'ur and frted, and then rub the diſh with ſhalots: lay the
birds in the middle; piled upon one another, and la'y the other
_ things all ſeparate by themſelves round about in the diſh. Have
ready
wine, for
an ſauce a' pint
anchovy, of good liquor,
theſioyſter gravy, aa'piece
quarterofof alpintrolled
butttr of red
in
flour; boil all theſe together and pour into the diſh, with a little
juice 'of lemon. Garniſh your diſh with lemon.
&Heal-un'
i T0 a leg of mutton ci [a royal/ex
- HAVING talten off all the fat, ſl<in,:an\l Drank-bone, lard
.Lr)._*>. 'ai_t_r'm.t_ -.r_. -: M _.>-. s.4>
St'Wllh bacon, ſeaſon it with pepper and ſalt. and a toun'd piece
. of about three or ſour p0unds of beef or leg of veal, latd it,
have ready ſome hog's lard boiling, ſlour your meat, and give it
a colour in the lar'd, then take the meat out and put it into a
pot, with a bundle of ſweet herbs, ſome parſley, an onion ſtuck
with cioves, two or three blades of mace, ſome whole pepper,
. '- and three quarts of water; cover it cloſe, and let it boil very
ſoftly for two hours, mean while get-ready a ſweetbread ſplit,*
cut into four, and broiled, a ſew truſties and morels ſiewed in a_
'quarter of a pint of ſtrong gravy, a glaſs of red wine, a few'_
muſhrobms. two ſpoonfu's of catchup, and ſome aſparagus-tops;
.
tw
-'. ' boil all theſe together, then lay the mutton in the middle of the
. diſh, cut the bEef or veal into flices, make a rim round your
Sal-i.
'.
.--\
mutton
have withthethemeat
taken ſlices,
Outand
of pour the tagoo
the ipot, Overthe
ſlzitn all it; ſat
when vuu '
oſſ'dthe
gravy; ſtrain it, and add as much to the other as will fill the
diſh. Garniſh with lemon.
:.LA-_., ._.m..'-..._..,-_. _- .:L- .

A leg of mutton ri [a berrlgstſ't.

LET it hang a fortnight iſin an airy place, then have ready
ſome cloves of garlic, and ſtuff it all over, rub it with pepper
* and ſalt; roaſt it, have ready ſome good gravy and red wine in
the diſh, and ſend it to table, -
to
 A:'n'--.

T.
.,_ .- .-u.'_,v._ ,-@ffl_0"<.-,_
" \ ._.m;adg,__P_Iqin and Eaſj. 7. *

TAKE 'a leg about two or three days killed, ſtuff it all owet
7 jwjth'oyſters', and maſt it, Garniſh_with horſe-raddiſh.
n
-ſ: _,
To t'oaſt .tl leg of human 'with cock-[m -
STUFF it allþover with cocklcs, and maſt it, Garniſh
lx'with horſe-raddiſh, -l j A i 1

4 _ ſhould'st of irultton in epigranrpþ _ _Z; _ *

ROAST 'it almoſt enough: then very carefully take off the: - .
"'*''"T'W
>",.-:Tw-<m..<*e>.-K>WM\W*"
ſkin zboutthe thickneſspſ a crewnjpieee, and the (bank-bone'
" with it at the end a then ſeaſon that ſkin and ſhank-bone with _
' pepper and ſalt, a little lemon-peel cut ſmall', and a few ſweet
herbs and crumbs oſ bread, then lay this nn the gtidiron. and
ye, 'u be of a line. brown; in the mean time take the reſt oſ the
me;" and cu: it like a haſh about the bigneſs of a ſhilling; ſiwc
(he gmvy and put to it, with a few ſpoonſuls oſ ſtrong gravy,
half an onion cut ſine, a little nutmeg, a little pepper and ſalt,l ſi
a little b_undle _of ſweet-herbs, ſome gerkins cut very ſmall, a .,t _.n,._, . _.
few muſhrooms, two or three truſiles cut ſmall, two ſponnſuls of
4....
wine, either red or w'nite, and tlumv a little ſlour over the meat:
'\"a-r'*"z-1'\-r'.6'
let all theſe ſlew together very ſoftly ſor five or ſix minutes, but
. haſh
he ſureinto thenot
it do diſh, laytake
boil; the out
broiled upon it, andand
the ſweet-herbs, ſend
_þutit the
to 'ct ct i'
J-.cut.
4.-.;_..*. .z:_
table" Frm.
a:
um'r

A Dan-ice ed' muttpn.

TAKE a neck or lo'in oſ ntutton, cut it into ſix pieces, ſlout- '. 5"ſſ' .
.re
wr
it,.and fry it brown on both ſides in the ſlew-pan, then 'pour
out all the ſit; put in ſome tnrnips_ and carrots cut like dice,"
two dozen oſ chet'nuts blunt-lied, two or three lettuces cut ſmall; .Y.,._,H-.vh_n,.lh.
ſix little round onions, a bnnile oſ' ſweet-herbs, ſome pepper and -
ſalt, and tWo or three hlndcs of mace; cover it cloſe, and let'
it ſlew ſoi- an hour, then take off the ſat and diſhit up.

Toſrcmb a End fluid/e qſ inrtttmt ' 'us-w-.,.-u_-

Ttu<l

IT is the two rumps. Cm off the rurnp, and carefully liſt A

.. up the ſkin with a knife: begin at the broad end, but he ſure
..
.
you do not crack it nnr take it quite off: then take ſome ſlices of ct
ham or'bacon chopped ſine, a ſew truffies, ſhme young onions,
. ſome parſley, a'little thytne, ſt-reet-marjor-am, winter ſavoury, '_ ffl =Mtv-:nt-'r.
a little

.->. ->. "-. -

 '

46 * .þ ſhe-Art' qf Cautery,"
a little lemon-pecl, _all chopped ſine, a little trace and two or
v'.three cloves'beat fine, half a nutmeg, and a little pepper and
ſalt; mix all together, and throw over the meat where vou took
off the ſkin, then lay on the ſkin again, and faſten it with two
. '.k.a-_a.>-_*..-.4f.-4..,
fine ſkewers at each ſide, and roll it in well buttered paper. 'It -
will take three hours doing: then take off the paper, baſte the. .
meat, ſtrew it all over with crumbs of bread, and when it is of
' a fine brown take it up. For ſauce take ſix" large ſhalots, _cuc
them very ſine, put them into a ſaucepan with two ſpoonſuls of
t vinegar, and two of white wine z boil them for a minute or two, '
pour it into the diſh, and garniſh with horſe raddiſh.

Another Frmcblway, called St. Menelwut.

._ .- .
.
'- 4 TAKE the hind ſaddle of mutton, take off the ſkin, lard 'it
ſi 'with bacon, ſeaſon it with pepper, ſalt, mace, cloves _b'eat, and
). A nutmeg, ſweet-herbs, young onions, and parſley, all choppcd *
l : _ fine; take a large oval or a large gravy-pan, lay layers of
ſi ' bacon, and then layers of beef all over the bottom, lay in the.
\__'.
...'nel.d--.'m.i-n -
' _ mutton, then lay layers of bacon on the mutton, and then a
layet of beef, put in a pint of wine, and as much good gravy
a: will ſlew it, put in a bay-leaf, and two or three ſhalots,
may.. . cover it cloſe, put fire over and under it, iſ you have a cloſe
pan, and let it ſtand'ſtc'wing for two hours; when done, take
* " it out, ſirew crumbs of bread all over it, and put it into the
'i ' oijen to brown, ſtrain the gravy it was ſtewed in, and boil it _
. l .. till there is juſt enough for ſauce, 'lay the mutton into a diſh,
'iſ 'pour the ſauce in, and ſerve it up. You muſt brOWn it before '
5 i a fire, if you-have not an oven.
I
1 Cutlers at la Maintenon. II 'very good di 2.
CUT your eutlets handſomely, beat them thin with your
. cleaver, ſeaſon them with pepper and ſalt, make a force-meat.
J, _ with veal, beef, ſuet, ſpice and ſweet-herbs, rolled in yolks oſ
_
eggs, roll force-meat round each cutlet, within two inches of ,
fz _ ,tbe top of the bone, then have as many halfſhects oſ white
L -paper.as curlets, roll 'each _cutlet in a piece oſ paper, firſt hut
- 5. - tering the paper well on the inſide,dip the cutlets in melted but
:5? . * _ _ ' ſſpaper
ter andcroſs
thenthe
in crumbs
middle of
oſ bread,lay
it, leavingeach cutlct
about an on
inchhalfa ſheet
of,the of
bone
out, then cloſe the two ends of your paper as you do a turnover
tart, and cut off the paper that is too much; broil your mutton
s - X lcutlets half an hour, yOur veal cutlets three quarters oſ an
i'_. - t: ' * * - .. hong'
a .
 Ran . w\

.
._-. -. 4._
.
_37
* 1 mad' Plain and Eafi; '. K 47- ' ' ,,.
,.
* hour, and then take the paþer off and _lay them raund in the. 'iwv
'man_,. ., -.

- diſh. with the bone outwards-ſ Let your ſauce be good guy,
thickeued, and ſerve it up. i U _ _ . i - _ ,
. ?-'"" _' To mtziteaniuttonbaſhy i .'

1
1,.

CU'T
ct little Hautyour
overmutton in ready
it, have little bits
ſomeas gtavy
thin at(enough
You' ean,ſorſtrew a
ſance), _l
. .-_
..

' wherein
ſtrain it, ſweet-herbs, onion,with
put in your meat, pepper and piece
a little ſalt. have beenrolled
of butter boiledin.
;'_ i _- " ' '

; flour," and a little ſalt, a ſhalot cut fine, a ſew capets and ger.
_ kins chopped fine, and a blade of mace: toſs all together ſo' a
minute or two, have ready ſome bread toaſted and cut into thin
i fippets, lay them round the diſh, and pour in your haſh. Gar- .
nith your diſh with pickles and, horſe-raddiſh. . - _ . *
Note, Some- love a glaſs of red wine,- or walnut pickle. A
* You may putjuſt what you will intoa haſh. If the ſippets-are _ -
- toaſted it is better.
.u,u.-.-w '

To dry?into
PUTſi your petty-toes pigsa petty-toer. ' . þint' onſ-J
ſaucepamwith halfa
water, a blade of" mace, a little whole pepper, a bundle ofſtt*eet-,_ -
herbs, and an onion. Let them boil five minutes, then take
out the liver, lights, and heart," mince them very fine, grate z';
little nutmeg over them, and ſhake a little flour on them ; let ' T
the ſect do till they are tender', then take themvout and ſtrain: '_ _
the liquor', put all together with a little ſalt, and a pieceoſ but.
ter as big as a walnut, ſhake the ſaucepan oſtenglet it ſimmer:
.. five or ſix minutes, then cut ſome toaſied'ſippets and lay round. '
3 the diſh, lay the mince-meat and ſauce in the middle, and the
_ u,.m-u
prtty-tocs ſplit round it. You may add the juicc of half a-z '
.b.'...
-i.-\-*M.
lcrnon, or a very little Vinegar. ' '
.

.
Aſetond 'they to roaſta leg of inum'r will: o]ſter;r.. .' .\*.

STUFF a leg oſ mutton with mutton-ſuct, ſalt, pepperTT

_
nuuneg, and the yolks of eggs z then roaſt it, ſtick it all over. _
with cloves, and when it is about halfdone,'cut off ſome oſ the 1
. under-ſide of the Heſhy end in little bits, put theſe into a pipltin
with a pint of oyſtersdiquor and all, a little ſalt and mace,-and- ſ - .
halfa pint of hot water: ſlew them till halſthe liquor is walled, I_ <
then put in a picce of butter_tollcd in flour, ſhake all together, r', - 1
.'..'
..Mum
.sr
and when the mutton is enough take'it up; pour this ſauce over.
I', and ſend it to table_,__ _- . . - ' - v ' ..
 . \

l
I
. e

y.
i
.
"48, _. . of ebakeU;" p' . .
il
i

i'i ſ .5', To (Ire/3 a leg of mutton to eatjr'ke wnfſhni

TAKE a hind-quarter oſmutton, and c'ut the leg iri the ſhape
'oſ a haunch of veniſon, ſave the blood oſ the ſheep and ſleep
.-_.W,-_>.m _- ._ .
_ it in for five or ſix hours, then take 'it Out and roll it in three or
Four ſheet: of white paper wlell-buttcred on the inſide, tie it with?
-, a pacltthread,and
ſi ' butter.- roaſt
It tvill take it, hours
two baſlingat ita with
good good
fire, beeſ-dripping or
for your mutton
muſt be ſat and thick; About five or ſixſſminutespbeſore you

,
take it up,a take
and ſhake off theover
littleſſflour paper,
it tobaſte
makeit itwith
havea apiece
fine of butter,"
froth, and
then have a little good drawn gravy in a baſon, and ſweet-ſauce'
_ in another. _ Don't garniſh with any thing.

ſo dieſ' mutton, 'be Turkiſh way.

FlRST cut your meat into thin flices, then waſh it in vinegar,
and put it into a pot or ſaucepan that has a cloſe cover to it,
put in theſe
let all ſome rice,
ſtew whole pepper,
together, and three
ſkimming or four whole
it frequently; onions;
when it is ct
enough, take out the onions, and ſeaſon it with ſalt to your
'palate, lay the mutton in the diſh, and pour the rice and liquor
over it. ' _ ' - - . .
7 Note, The neck or leg are the beſt joints to dreſs this Way:
Put in to a leg four quarts oſ water, and a quarter ofa pound of _o-r
. rice ; ' to a neck two quarts of water, and two ounces oſ rice.
To every pound of meat allow a quarter of an hour, being cloſe
covered. If you put'in a blade or two of mace, and a bundle oſ
ſweet-herbs, it Will be a great addition; When it isjuſt enough
put in a piece oſ butter, and take vcare the ricc don't burn to the .
* pot. In all theſe things you ſhould lay ſkcwcrs at the bottom' of
the pot to lay your meat on, that it may not ſtick.
A ſhouldcr q? mutton will: a ragoa of turm'pr. .
' TAKE a ſhoulder oſ mutton, get the hlade-boſine taken out'
/
as neat as poſſible, and in the place put a ragoo, done thus: take
one or two ſweetbreads, ſome cocks.comhs, half an ounce of
truffles, ſome muſhro'oms, a blade or two of mace, a little
pepper and ſalt; flew all theſe in aquarter ofa pint of good gravy,
. and thicken it with a piece of butter rolled in flour, or yulki
i ſi of eggs, which you pleaſe: let it be cold before you put it in,
and fill u'p the place where you took the b'une out juſt in the
_'foi-m'it was before, and lew It up tight : take a large deep ſtew
- pan, or one oſ the round deep copper pans With two haudles, lay
. r _' * at
0 z
9'_ -. -_
 .n-b _.

- made Plain and Eajjz. as, _ ' .z

'7.
ſ . at the bottom thin ſlices oſ bacon, then ſlices oſyeal, a bundle . _i
i of parſley, thyme, and ſweet herbs, ſome whole pepper, a blade' ,'
or two of mace, three or four Cloves, a large onion, and _put in
juſt thin gravy enough to cover the meat; cover itcloſe, and let - 3.
i' .z_-.
it ſtew _two hours, then take eight or ten turnips, pare them, = .>
.3.
7;
i? znd cut them into what ſhape you pleaſe, put them into boiling . . '72
water, and let them bejult enough, throw them into a ſtei/e to . 2 lar-e
l
W.a-h w-._aþ.1_\1w-W_-Þ*n
drain over the hot water, that they may keep warm, then take
up the mutton, drain' it from the ſat, lay it in a diſh, and keep
i it hot covered; ſtrain the gravy it was (lewed in, and take off Z '- . ---..h..,_. ,.r,.

31] the ſat, p'ut in a little ſalt, aglaſs oſ red wine, two ſpoonſuls
-. .ſitm._ſil oſ catchup,
till andenough
there-is juſt a piece for
oſ ſauce,
butter then
rolledput
in in
flour,
the boil together
turnips, give . ſi
them a bct'oil up, pour them over the meat, and ſend it to table.- _ .d.uþ.'.fflfi.'
You may fry the turnips oſ alight brown, and toſs them up ſi ſi
with the ſauce 3 but that is*according to your palate.
Note, For a change you may leave out the turnips, and 'add a. . "
bunch of celery cut and waſhed clean, and ſtewed in a very little >-v.-wt*e,'.A- "\-p*4M.'-u. __m,
_.'_n-.A_'4".u-A
wator, till it is quite tender, and the water almoſt boiled away.
Pour the gravy, as' before directed, into it, and boil it up till the '
r_
m'
._>.
ſauce is good : or you may leave both theſe out, and add ttuſfles, p.
morcls, freſh and pickled muſhrooms, and artichol:e-bottoms. v,,--._, ,.

andN.then
B. done
A ſhc'mlder
juſt as oſ
the veal without
mutton, eats the
veryknuckle, firſt ſried,
well. Don't gery i
_w

aiſh your mutton, but garniſh your veal with leman.

arm-. .
&num-Ya
fu .-,z-
To ſtuff a leg or ſhoulder qf mutton; it
TAKE a little grated bread, ſome bceſ-ſuet, the yolk: of
' hard eggs,. three anchovies, a bit oſ onion, ſome pepper and . l-..', .-_,4.<_.,<.
ſalt, a little thyme and winter ſavoury, twelve oyſiers, and ſome
nutmeg grated 3 mix all theſe together, ſhred them very fine,
work them up with' raw eggs like a paſle, ſtuff your mutton '
under the ſkin in the thickeſt place, or where you pleaſe, and
- roaſt it: for ſauce, take ſome oſ the oyſler liquor, ſome Claret, '
one anchovy, a little nutmeg, abit of an onion, and a ſew oy . -
ſters; ſtew all theſe together, then take out your onion; pour * . ' -
ſauce under your mutton, and ſend it to table. Garniſh with - " v'
horſe-raddiſh. * '
Sheep: rump: with rice, ' ct'. _- A 'I

TAKE ſix rumps, put them into a ſtew-pan with ſome mut:
ton-gravy, enough to till it, ſtew themabout half an hour, 'alte- 5 .
them up and let them ſtand to cool, then put into the liquorz. _ -
' ' _' a quarter '

..
 -'-*'<;.-_.- ._i 'In-3.)
JWUFs..r.mu-r;
:.
''I
'I . ſi YÞtXrtbf'CW'ctF-fl
'.ſiqurrter ofa-Pound oſ rice, an onion ſtuck 'with cloves', and a ;
. >. .L
r,.' .t-.z0.-Lu.'e.

i blade or two
pudding. but oſ-
takemace;
care itletdon't'
it boil
ſliektilltothe
the rice is as which
bottom, thick as
youa '
muſt doby ſtirring it often: in the mean time take a clean ſlew.
pan, putbeat,
_oſ e'gg's a piece
andofthen
butter into it;ofdip
in crumbs yout
bread rumpslittleſinutmeg,
witha in the yolk: '
ner-rm'Ww-*.vIf*"wv
le'mon-peel, and a very little thyme in it, ſry them in the butter *
of a fine brown, then take them out, lay them in adiſh to drain,
_ pour out all the fat, and toſs the rice into that pan z ſtir it all I
ſi together for a minute
lay the rtſitmpsall roundor upon
two, the
thenrice,
lay the rice into four-eggs
haveſſready the diſh, *
boiled ha_rd,, cut them into quarters, lay them round the diſh
with ſried parſley between them, and ſend it to table.

(_- _- _ - . , * . To make lar/'band rice. _. . _

_ TAKE a neck and loin oſ lamb, half roaſl: it, take it up', 1
'cut it into ſteaks, then take halſa pound of rice, put it into a ji
quart oſ good gravy, with two or three blades oſ mace, and a
little nutmeg. Do it over a ſtrive or ſlow fire till the rice be- =
gins to be thick; then take it off, ſtir in a pound of butter, and
w'vhen that isquite melted ſlit in the yolks oſ ſix eggs,*firſt beat;
then take a diſh 'and butter it'all over, take the ſteaks and put
a little pepper and' ſalt over them, dip them in a little melted
butter, lay them into the diſh, pour the gravy which comes out
' ofthem over tlſem,"2'trid then the rice; heat the yolks of' three
eggs and pour all over, ſend it to the oven, and bake it better
' than half an hour. . .
'* . v
_ > Baſ'ed mutton tbdþſ.
TAKE a loin'fior neck oſ mutton, cut it into ſteaks, put
p r. ſome pepper and ſalt over' it, butter your diſh and lay in your
ſieaksz then take a quart of milk, ſix eggs beat up ſine, and
four ſpoonſuls 'oſ flour; beat your flour and eggs in a'little milk
. firſt,"
and a and then putPour
littleſiſalt.ſi the reſt
this to it, the
over putſteaks,
in a little
and beaten'ginger,
tend it to the
even ;_ an h6ctur and'an half will bake it.
' ſ Afar-ced leg of lamb. ' .l v

TAKE a large leg of, lamb, cut a long ſlit on the back ſide,
' but take great care you don't deſace the other ſide 5, thenchop
'the meat ſmall. with marrow, half a pound oſ hccſ-ſuet,_ ſome
oyſlers, an anchovy unwaſhed, an onion, ſome ſweet-herbs, a
, little leman petl, andſome beatengmace and nutmcg; beat all
theſe
 , -_.r -- ___

_ _MnflM'M _",
iA Made Plain and Eafl. _'* , _'5'f
theſe together in amortar, ſtuffit up in the ſhaþe it was before,
. i * few it up, and rub it over with the yolks oſ eggs beaten, ſpit it, _
i ctflour it 'all over, lay it to the fire, and haſte it with bUtter. _ An .
1 hour will roaſt it; You may bake it, iſ you pleaſe, but then
l ' .Zou muſt butter the diſh, and lay the butter over it: cut the loin.
'I ' into ſteaks, ſeaſon them with pepper, ſalt, and'nutmeg, lemonq
t peel cut fine, and a few ſtVeet-herbs ;v fry them in freſh-butter- of
I
A'fine brown, then pour out all the butter,*put in a quarter of a' '
ſiþint of white wine, ſhake it about, and put in half a pint of_ ' ' 'i
' ' flxong gravy,ſi\'t*berein good ſpice has been boiled, a quarter oſ a. ,
' 'ctpint of oyf'ters and the liquor, ſome muſhrooms and a l'p'oonſul , '- '
i. of the pickle, a piece of butter'rolled in flour, and' the yolk of ,
2' an egg beat; ſtir all theſe together till it i's thicl:,'thc_n layP-our _ -
"t, leg of lamb in the diſh, and the loin round it; pour the aucc'
l *ovet it, and gkarniſh with lemon, ' _ - - - .4 _
1

g, _ Tofiy a Icz'n qfImnI).-- * - '- - . -

i
CUT the. loin into thin ſteaks, put a very little
.
pepþet" and . -
Wſalt, and
lſſ,.when a littletake
enough, nutmeg on them,
out the fleaks,and
layfrythem
theminm aſrcilt
diſhbutter
before'3 ſi
i .
the fire to keep hot, then poctur out the butter, ſhake a little' '
."ſi, flour over
boiling the bottom
water, and putoſinthe pan, of
a piece pour in a quarter
butter; oſ together,
ſhake' all a pint of
l' give it a boil or two up, pour it over the ſtcaks, and ſend it td
i table.- - .' - ' -
Note, You may do mutton the ſame way, and add two ſpootta
1 fuls of walnut-picklet - , ' '
i Another 'ivfly qff'ying a 'nqclfarl lain bf Ia'1:$z_ i _
t CUT'it into thin ſlenlcs, heat them with a-rolling pin', lit) * j ' _J -
them inhalt"
2- cover a pintwhen
them cloſe; of ale', _ſeaſontake
enough, them with
them outa oſ
little
the ſalt,
pan, and
lnyſi-_ "_' _ ' _
0' 'them in a plate before the fire to keep hot, and pour all out of;" ' _ ſi' -ſ
! the pan into a baſon ; then put in half a pint of white wine, a '
' few capers, the yolks oſ two eggs bent, with a little nutmeg and
a little ſalt; add to this the liquor they were ſried in, and keep '
-ffl ſtirring it one way all the time till it is thick,- then put in the' .
5r lamb, keep ſhaking the pan for a minute or two, lay the ſieaks
' v' into the diſh, pour the ſauce over them, and have ſome parſley
l 'fA in a plate bcſorc the fire a-criſping. - Gnmiſh your diſh. with
_ that and lemona * ' " -
Ezffl" '*ſſ. ' To O

_-. _ '
'-

o
M-a.n-. .
ll t

-Lwine.
..w..-:'.u>xuarad*mg--iL4nw.sa'-<."iva'45-"Imn*'u-A.-lq3.-u.; i P . in - The Art Jankin),
t
no
I .

. To make a mgoo aſ Iaml'. _

.-.L ._*. . ,
TAKE a ſore-'quar'ter of' lamb, cut the' knuckle-bone' off',
' brown,
lard it with
and little
then thin
put itbits
intooſanbacon,
earthenflour
pot orit',ſtew-pan;
ſry it of putct
a fine to
it a quart of.broth or good gravy, a bun'dle of herbs, a little
mace, two or three cloves, and a little'whole pepper 3 cover it
cloſe, and let it ſtew pretty faſt for half an hour, pour the liquor
all our, ſtrain it, keep the lamb hot in the pot till the ſauce it
. ready. Take half a pint oſoyſters, flour them, fry them brown,
" - - ct, =- drain
fat offout
theall theſat
gravy, clean
then thatit you
pour_ intofried them in,put
the oyſters, , fkim
in all.the
an an
" _chovy, and two ſpoonfuls of either red or white wine; boil ell
_ togethdr, till there is juſt enough for ſauce, add ſome freſh
. muſhrooms (if you can get them) and ſome pickled ones, with it
-z * - ſpoonful of the pickle, or thejuice of half a lemon. Lay your
V " iamb in the diſh, and pour the ſauce over it. Garttiſh-with
emon. A Toſtew a lamb'r, or cal/'r bend. i ,

FIRST waſh it, and pick it very clean, lay it in water for
' an hour, take out the brains, and with a ſharp penknife carefully
_ take out the bones and the tongue, but be careful you do: not
zzjj ' break the meat; then take out the two eyes, and take twu pounds
'* ' of veal and two pounde of beef-fact, a very little thyme, a
good piece of lemon-peel minccd, a nutmeg grated, and two
._ * anchovics : chop all very well together, grate two Itale rolls,
si- _ - and mix all together with the yolks of four eggs : ſave enottgh
of this meat to make about twenty balls, take half a pint of
_ < freſh muſhrooms clean peeled and waſhed, the yolks of ſix eggs
_-_- . chopped, half a pint of oyſters clean waſhed, or pickled cockles;
. - i; ,. . mix all theſe together, but firſt ſtew your oyſtcrs, and put to it'
two quarts of gravy, with a blade or two oſ mace. It will be'
proper to tie the head with packthread, cover itcloſe, and let
it flew two hours: in the mean time beat up the brains with
ſome lemon-peel cut fine, a little parſley chopped, half a nut
meg grated, and the yolk oſ an egg; have ſome dt'ipping boil
ing, fry half the brains in little cakes, and fry the-balls,_l;_cep_
them both hot by the fire; take half 'an ounce of truſilee 'and
morels, then ſtrain the gravy the head Tvas ltewed in,'put the _trul_
' -, fles and morels to it with the liquor, and a few muſhrooms; 'bell j
all together, then put in the reſt of the brains that are not ſricdrl
' - (few them together for a minute or two, pour it over the headſ
- ' ' 'ſi ſi all,
 mh NNW, 40.' =._ x-- < <
,
.
..._-._m.w.
p
'
'*"w"w'*'-. ., .-
_ e_
ſi "t
'

made-Plate art-daw. ' ,_ *5'3 .

i 'ma lay the ſried brains and balls round it. Garniſh with lemon;
_
You may fry about twelve oyſters. ' ' - ' ' - - " ' ſiz aumv.u_mfmw\ffl

, 3
zct , .
Te dreſt 'veal' (i IaliBurgor'ſa
" 5.,_,_.,
lv" i
: lct i CUT pretty thick flices of veal, lard them with bacon, and'
I
ſeaſon them with pepper, ſalt, beaten mace, cloves, nutmeg,
.. jznd chopped parſley, then take the ſtew-pan and cover the bot
l tom with ſlices of fat bacon, lay the veal upon them, caver it,
and ſet it over a very ſlow filed-01' eight or ten minutes, juſt to be -'
7. 'hot
on both
and ſides, then then
no more, ſhakebriſk
ſomeup
flour over-it
your andbrown
ſire and brownyour
it', pour
veal , .
ct in a quart of good broth or gravy, cover it cloſe, .and let it
. ' ,-of
ſlewbacon,
gently and
till ſkim all the fatwhen
it is enough; off clean, and take
enough, beat out
up the
the yolks
ſlices - ' A

oithree eggs with ſome of the gravy; mix all together, and
. _lzecp it ſtirring one way till it is ſmooth and thick, then take it
"Pt In]
ſ uilh withyour mead" ſhe diſh, and pour the ſauce over it. Gar.1 . .
lemon.
Lint-"ta

A leg qf 'veal and bacon. '_

-? LARD your veal all over with ſlips oſ bacon and a little _£ r A
ſi
7lcmon-peel, andtheboil
vtake it up, cut it with
bacon intoaſlices,
piece and
oſ bacon : when
have ready enough,
ſome dried ' New.eca-r;'uamru-Wmt'-num;Ar_.-1*v>*'._IV\:v

Tſigetheand
'*{1'n diſhpepper rubbed
and the baconſine, rubit,over
round the itbacon,
ſtrew all overlay'with
the ſried
veal ſ ' " * r'.'."

7-'parſley, and have green ſauce in cups, made thus: 'take two 5
zhandſuls
-ſſjiiice, putof.ſorrel,
it into a pou'nd it inwith
ſauce-pan a mortar, and ſqueeze
ſome melted butter, out the _
a little
"ſugar, and thejuice oflemon. Or yOu mayv make it thus: beat'
i ſi) two handt'uls of ſorrel in a mortar, with two pippins quartered,
-_ 'ſquecze the juice out, with thejuice of a' lcmon or vinegar, and v
'fiſweetcn it with ſugar.
5 *
0 TAKE a neck ' or
- breaſt
A pil/ate of-mzc
of veal, _ it i ' : '
half roaſl: it," then cut
r
'into ſix pieces, ſeaſon it with pepper, ſalt, and nutmeg: takcfl *
'I'pound
, Tlittle ſalt,ofdorice, put atollove
it over it a or
quart
veryofſlow
broth,
fire ſome
till it mace, 'and
is thick, a iJſ
but
:ltuttcr the bottom of the diſh or pan you do it in: beat up the - '
ſ Yolks of ſix eggs and ttir into it, then take a little round deep
i diſh, butter it, lay ſome of the rice at the bottom, then ley the
i l'ffll on a rOund heap, and cover it all over with rice, waſh
i -'
''I_'-d_'-Q \'
It'
 a

.1**"
an',
n-v-v,
"'v _5_4 - at: Ar: of &thy. ' ' ' i
it over with'the yolks oſ eggs, and bake itan hour and a half;
then open athe
niſh with top and
Seville pourcut
orange in ainpint of rich and
quarters, goodſend
gravy.
it to Gan!
tabltſſ
hot. - ' - ' . ' '

. Bambarded'oral. ..
l YOU muſt get a fillet oſ veal, cut out of it five lean piece:1
_ as t'hick as your hand, round them up a little, then lard thtmi
very thick on the round'ſide with little narrow thin pieces oii
bacon, and lard five ſheeps tongues (being firſt boiled andi
blanched) lard them here and there with very little bits oſlemon-i
pcel, and make a well-ſcaſoned force-meat of vcal, bacon, hand
-' beef-ſuet, and an anch0vy beat well; make another tent-'en
force-meat of veal, beeſ-ſuet, muſbrooms, ſpinach, parſley,
- thyme, ſweet-marjoram, winter ſavory, and green onion:1
Seaſon with pepper, ſalt, and mace; beat it well, make a rOunIi
ball of the other force-meat and fiuff in the middle of this, -rolli
it up in a veal caul, and bake it; what is left, tie up like a Bu-i
' logna ſauſage,
pf an egg; put and
the boil it, veal
larded but into
firſt aſiſlew-þan
rub the caulwith
with-the yolil
ſome god!
gravy, and when it is enough fl:im off the ſat, put in tom:
truffles and morels, and ſome muſhrooms. Your force-mead
þcing baked enough, lay it' in the middle, the veal round it]
and the tongues fried, and laid between, the boiled Cut inn?
" flice's, and ſried, and throw all OVer. l'our on them the ſauce.j
* You may add articholte-bottoms, ſweetbreads, and cocks-combs,
iſyou pleaſe. Gatniſh with lemon. i
, 3 , _ .-e.'

Veal folly.
TAKE ten or twelve little thin flices oſ veal, lay on them
ſome force-meat according to your ſancy,"roll them up, and ii:
- them juſt acroſs the middle with coarſe thread, put them or.
a bird-ſpit, rub them over will: the yolks of eggs, flour them,
..and
Lay baſle
them them
into a with
diſh, butter.
and haveHalf
readyanſome
hour willgravſiy,"
good do them.
jwirL
' a ſewtruflles and morels, and ſome mulhrooms. Garniſh will'
leman;
n\. '.t 34
 .4 l

reade' Plain and Eep;" .

's --._-_.

. Oliver; of tbciFrnttllv wit), a _ ._ .i -

TAKE two pound: ofiveal, ſome marrow, two anchovies'; _

the yolks oſtwo hard eggs, _a few muſhrooms, and ſome oyſters,
apepper,
little thyme,
nutmeg mar'oram, parſley,beaten;
an tnace,.finely ſpinach, lemon-
take your peel, ſalt; l. i i
veal eaul;
lay a layer of bacon and a layer of the ingredients, roll it in the
- veal eaul, and'cither roaſt it or bake it. An hour will do either."
When
good gravy over it. Garniſh with lemon. ſiyour diſh,
enough, cut it into flices,.l.iy it into ' and pour-

Srotrli cal/ups (7 1.: Fmnſais. ' 7 .

TAKE a leg oſ veal, cut it-very thin, lard it with bacon,
then take halſ a pint oſ ale boiling, aadpour ovuit till theſi
&As.
.._.
blood is out,chopped
t'Wcet-hcrbs and thenſmall,
pourſhew
the ale
theminto a baſon;
over the 'vealtake' a few
andſiſry it
in butter, flour it a little till enough, then put it into adiſh and - ſi
pour the butter away, tonſt little thin pieces oſ bacon andlaſſy
round, pour the ale into the ſlew-panwith'two anchovies and I
glaſs oſ white wine, then beat up the yolks oſvtwo eggs and ſlit'- *
in, with a little nutmeg, ſome pepper, and a piece oſ butter, - _v
...7
'.t-u. ſhake all ragethc'r till thick, and then pour it into the diſh.
Gamiſh with lemon. 'I-A4

-
To_make aſaeaury diſh ofwal. '
Jun.. "-.... . CUT large COllops out' oſa leg oſ veal, ſpread them abroad
on a dreſſer, hack them with the back oſ a knife, and dip 'fd'
'*'fl
"a
'"n-.'- W4''n
li.

them in the yolks oſ eggs; ſeaſon them with cloves, mace,*nut

meg
veal, and pepper,oyſters
beeſ-ſuet, beat fine; make ſome-meat
-chopped, ſweetzherþswith ſome
ſhred oſ your
fine, andſi ſ
_uvt.h' '
-

i .thc aſoreſaid ſpice, ſtrew all theſe over your collops, roll and tie
þ them tip; 'put them on ſkewcrs, tie them to a ſpit, 'and roaſt . .-
.
own
them; to the teſt of your force-meat add a raw eg or two, roll ' ' - .

them in halls and ſry them, put thcm'in your diſh with Your ,. .
a. n. ._. .-,._."vnto."
meat when roaſted, and make the ſauce with ſtrong broth, an '
anchovy, a ſhalot, a little white-wine, and ſome ſpice. Let,
.it ſlew, and thicken it with a piece oſ butter' rolled in llour,
Ipour the ſauce into the diſh, lay the meat in, and garniſh with -
.L4t.wJ-M.-N.-u.
- emon. - : . -,,_

Srattl ſſ - 4 ,.-,.
EtJ
., .
 ſ 'Yf-ſith;
" . l:

1 'dzg-þg ArtffCaakjebi-i r

- . ſſ-' Scotch (allays larded. - . .

_ PREPARE a fillet of veal, cut into thin flices, -cut off the
.p...,- ._ . -.
fldn and fat, lard them with bacon, fry them brown, then take
_them out, and lay them in a diſh, pour out all the butter,
..
take a quarter of apnund t-f butter and melt-it in the pan, then
_.4-ſi_.'.
. ſhew in a handful of flour; ſtir it till it is brown, and pour in'
,
' three pints-of good gravy, a bundle of ſwcet-herbs,__and an'
\ 1.-.-y..u . _ onion, which you muſt take out ſoon; let it boil a little, then
put in the collops, let them ſtew halſa quarter of an hour, put
..
in ſome force-meat
i ' > .butter. ball:- fried,
and a few pickled the yolks uſ
muſhrooms; flirtwo
all eggs, a piece
together, forof'v
a"

minute or two till_it is thick; and then diſh 'it up. Garniſh
with lemon.
To do them - white.* i ' -

. '- i AFTER y0u have cut your veal in thin flices, lard it with bly '
' con; ſeaſon it with cl0ves, mace, nutmeg, pcpper and ſalt, ſome'
' fraud bread, and ſweet-herbs. Srew the knuckle in as little
iquor as y0u can, a bunch of ſweet-herbs, ſome whole pepper,
a blade of mace, and four cloves; then take a pint ofthe broth, .
flew the cutlets in it, and add to it a quarter oſ a pint of white
' wine, ſome muſhrooms, a piece 'of butter rolled in flour, and
the yolks' of two eggs 3 ſtir all together till it is thick, and then
diſh it up. Garniſh with lcmon.
A Veal blangugtr.

. ROAST a piece oſ veal, cut off the ſkin and nervous partsz.

=eut it into little thin bits, put ſome butter imo a ſtew-pan over
the fire with ſome chopped onions, fry them a little, then add
, agravy,
duſt of liour,_flir
and a bundleitoſtogether, and put
ſweet-herbs: in ſome
ſeaſon goodſpice,
it with broth, or i,
make
;'..
e7.--. <-.v- *-r'.*
it of'a good taſte, and then put in your veal, the yolks oſ'two -
eggs heat up with crcam and grated nutmeg, ſome chopped
parſley, a ſhalot, ſome lemon-peei grated, and a littlcjuice of
Qemon, Keep it ſtirring one way; when enough, diſh it up.

i. i i TA-KE a''ſhoulder-
ſhouldst ofqf 'Healcutt? [a
veal, offPierinihntoſſe,
the ſkin that'it'may hang
at one' end, then lard the meat with bacon and ham, and
-_ ſeaſon it with popper, ſalt, mace, ſweet-herbs, parſley and *
- leman-ped 5> enter it again with the ſkin, ſtew it with gravy, t
and.
i
 ._ _ mndrPſain and Eaþ. '_ i 37
and when it is juſt tender talte it up ;_ then 'take ſond, ſowe let?
tuce chopped ſmall, and ſtew them in ſome butter with parſley',
onions and _muſhrooms : . the herbs being tender put to them ſome _
oſ the liquor, ſome ſweetbreads and ſome bits of ham. Let all
ſtew togctheralittle while, then liſt up the ſkin,_lay the ſtcwdx - =
herbs over and under, cover it wrth the ſkin again," wet it with '
melted butter, _ſtrew it over wrth crumbs oſ bread, and ſend it '
to the'cvcn to brown; ſerve it hot, _with ſome good gravy in the
diſh_ The French ſtrew it over with parmeſan before it goe'
go the oven. ' ' 7
. A calf: b'eadſurprize. .
YOU muſt bone it, but not ſplit it, cleanſe it well, fill it ct ct:
with' a ragoo (in the form it was before) made thus:_t_alte two
ſweetbreads, each ſweetbread being cut into eight pieces, an
'ox's palate boiled tender and cut into little pieces, ſome cocks
combs, halſ an ounce of truffles and morels, ſome muſhrooms, ' _ _
ſome articholte bottoms, and aſparagus-tops; ſtew all theſe in '
half a pint of good grnvy, ſeaſon it with two or three blade:
oſ mace,-ſour cloves, half a nutmeg, avery little pepper, and
ſome ſalt, pound all theſe together, and put them into the' '
ragoo: when it has (lewed about half an hour, take the yolks
of three eggs beat up with two ſpoonſuls of cream and two'of
white wine, 'put it to the ragoo, keep it ſtirring one way-for
fear of turning, and ffir in a'piece of butter rolled in flourz. "
when it is very thick and ſmooth fill the head, make a ſorce.
meat with half a pound of veal, half a pound oſ beeſ-ſhet, a;
much crumbs of bread, a few ſweet-herbs, alittle leman-Peel,
and ſome pepper, ſalt, and mace, all beat fine together in a
marble mortar; mix it up with two eggs, make a few halls,
(about twenty) put them into the ragoo in the head, then
faſten the head with fine wooden ſltewers, lay the force-meat
over the head, do it over with the yolks oſ two-eggs, and ſend
_
\_e it to the oven to ſibake. It will take about two hours baking.
You muſt lay pieces of butter all over the head, and then
flour ait. pint
have When it is 'ſried
of good bakedgrnvy.
enough,If lay
thereitisinany
your diſh,
gravy in and
the A _
_diſh the head was baked in, put it to the other gravy, and boil _ '
-.
it up; pour it into your diſh, and garniſh with .lemon. _Yo'i
may throw ſome muſhrooms over the head. '
swttlþfflldj
TAKE the of 'veal (3you
largeſt ſweetbreads la Daupbine.
can get, open themþinf _.\._,_ -,-.

ſuch a manner as you can Ruff in force-meat, three will make a

fine
_--..e-.:*_*.-.-;* '**-.-.=;'= rzy
.* ,
...

'I

X , ere-'an 'of Coat-et), '

7 vfine diſht-rnake, o'ur ſo'rce'qneat' with a large fowl or young'

c'oſiclt, 'ſkin it, an pick off all the fleſh, take half a pound of '
fat and lean bacon, . cut theſe very fine and beat them in'a mor- ſ
7 gar zſi ſeaſon it with an anchovy, ſome nutmeg, a little lemon
Peel," a', very little
egg,thyme', andſweetbreads
ſome parſley:
and mix theſe up with
with
ſi the'yolk of an till your faſten them
fine bottom
_,thſie woodeitofſkeWers 5 take
the pan, the ſtew-pan,
ſeaſon them withlaypeppcr,
layers of
ſalt,bacon at
mace,"
eloves, ſweet-herbs, and a large onion ſliced, upon that lay thin
flices of veal, and then lay on yourſweetbreads, cover it cloſe,
let it ſtand eight or ten minutes over a ſlow fire, and then pour
in a quart of boiling water or broth; covcr it cloſe, and let it
flew two hours very ſoftly, then take out the ſwcetbreads, keep
them hot, ſlrain the gravy, ſlcim all the ſat off, boil it up till
there is about half a pint, put in the ſweetbrcads, and give them
two or three minutes ſlew in the gravy, then lay them in theſſ
diſh, and pour the gravy over them. Garniſh with lemona

' Another way to (Ire/3 ſwell/read' .

' DO not put any water or gravy into the ſtew-pan, but put the
_ ſame veal and bacon over the ſwcethreads, and ſeaſon as under
ſi'l
.-A . . - ._,
. directed; cover them cloſe, put fire over as well as under, and
When they are enough, take out the ſweetbrcads, put in a ladle
ſui ofgravy, boil it, and ſlrain it, ſkim off all the fat, let it boil
till it oſif
ſtſince jellies,
ham and then
in the put and
diſh, in the
lay ſwectbreads to glaze:
the ſwectbreuds upon lay
it ; eſ
or
make a very rich gravy with mulhrooms, tiuſllcs and morels. a
glaſs of white wine. and two 'poonſuls of catchup. Garuiſh
with Cocks-combs forced and (lewed in the gravy.
' - Note, You may add to the full, tl'UfflCS, morels, muſhrooms,
tocks-combs, palatcs, artichoke bottoms, two ſpoont'uls of
, white
'ct' 'N. wine, two are
B. There oſ_catchup, or juſt
many ways as you 'ſweetbrſieadu
of dreſſing pleaſe. y0ſiu
ynzydard them with thin ſlips of bacon, and roaſl them with -
_v.-hat ſauce you pleaſe; or you may marinate them, cut them'
into thin ſlices, flour them and fry them. Serve them up with
'fried parſley, and either butter or gravy. Carniſh with lemon.

_ CaIſ'r china-ling: or andouiller. ,

' --TAKE ſome oſ the largeſt calt"s guts, cleanſe them, cut them
in pieces proportionable to the length or' the puddiugs you de
. flee
' o* to make ' and. tie one
' end ſi to theſe
' P ieces a- then takebacon,
ſome -
 i Made Plain and Eafl. ' ' i iſ ſi

bacon, with a ealſ's udder and chaldron blanehed, 'and cut into' i v
dice Of flitch Pt't them into a ſlew-pan and ſeaſon with "fine -
ſpice pounded, a bay-leaf," ſome ſalt, pepper, and ſhalot cut
ſmall, and about halſ a pint of cream; toſs it up, take off the
pan, and thicken
and ſome crumbs your mixture
oſ bread, with
then fill four or five
up your yolks of egg'
chipterlings with i
una
. .-_
the flufling, keep it warm, tie the other ends with packthread.
blanch and boil them like hog's chitterlings, let them grow cold 3 '
in their own liquor before you ſerve them up; boil them over:
moderate ſtre, and ſerve them up pretty hot. Theſe ſort Of
zndouilles, or puddings, muſt be made in ſummer, when bage
are ſeldom _killed. ' ,_ , -
To dreſs ral/"r rbitterlingr euricufly. 4 i
CUT a calſ's nut in ſlices oſ its length, and the thickneſ' '
of a ſinger, together with ſome ham, bacon, and the white of
chickens,
ſtew-pan, cut aſter with
ſeaſoned the ſalt,
ſame pepper,
manner;ſweet-herbs,
put the whole
and into
ſpice,a Aſi ſi'
'-.n.- -.
then take the'guts cleanſed, cutand divide them in parcels, and um-v.rf-

' fill them_with your ſlices;" then _lay in the bottom oſ a kcttle or
pan ſome ſlices oſ bacon and veal, ſeaſon them with ſome pep- .' Wq'-.\vfi'wtnr
pEr, ſalt, a bay leaſ,.and an onion, and lay ſome. bacon and .m-.a*.-_MNL.\a-w._.,-z
flew over
veal ſoſtly, cloſe then
them; covered
put with
in a re
intover and under
oſ- white wine,it, and
iſ the
let'pot
it - -* A ' *

or pan Will allow it; then broil the puddings on aſhcetofT "*

white paper, well buttcredon the inſide. _ _ _ -

'gun en-my
To drcſr a bam an Braiſe. '
ter'CLEAR
to ſreſhenthe knuckle,
5 then take offwith
tie it'about the aſwerd,
ſlring,and
takelay
ſlices in'wa
of ba- , t ſi
-._a,-..-n.-
con and beeſ, beat and ſeaſon them well with ſpice and-ſweet
- "a.,.-r-__Kwax,
herbs; then lay them in the bottom oſ a kettle with onions,
.-
parſnips, and carrots ſliced, with ſome cives and parſley, lay ._.
.
in your ham the ſat ſideuppetmoſl, and cover it with ſlices of - _
- beeſ
and.hcrbs, thethat
and over ſameſlices
as under it : cover
of bacon, then itlay
cloſe, and ſtop
on ſome ſliccdit root'
cloſe J* '
.
T-w.o-tun

with
a verypaſte,
ſlow put
fire ſirc both over and
twelrehours; putunder
it init,a pan,
'and let it ſtew
drudge it with
well " . ſ
...
_

with grated bread, and brown it with a hot iron; then' ſerve *'
it Note,
upon a lſclean
you napkin : garniſh
eat it hot, makewith raw parſley.
a ragoo thus: take a veal." ſ
ſweetbread. ſome livcrs of fowls, cocks-combs, muſhrooms, and
..
truflles; toſs them up in a pint oſ good gravy, ſeaſoned wi-h *
" .- - i _. ' ' ſpice
. .->.- . _-
 50' ff *.ſi--.-.1_-5'; mofcaanryq
ſpice as you like,'thickcn it with a piece of butter rolled in flour,
and aglaſs oſ red wine; then brown your ham as above, and let
it ſtand a quarter oſ an hour to drain the ſat out; take the liquor '
it was ſtew-'red in, ſtrain it, ſkirnallthe ſatoff, put it to the gravy,
and boil it up. It will do as well as the eſſence of barn.
' Sometimes you may ſerve it up with a ragoo of crawfiſh, and'
ſometimes with carp ſauce. - _

. _ ZTAKE off theſo maſtorawhat

ſwerd, bam we
or gammon.
call theſkin, or rhind, and i'

lay it in lukewarm water for two or three hours; then lay it in

l
a pan, pour upon it a quartoſ canary, and let it ſteep in Itſor ten
i or twelve hours. YVhen you have ſpitted it, put ſctomcſttccts of
6
white' paper over thc ſat ſide, pour the canary il', which it waſis
'ſA.i"-..gmtn'afw-m;.'
ſoaked 'in the'dripping-pan, 'and haſte with it all the time it is
roaſiing; when it is roaſted enough, pullcff tlzc paper, and ._ ,._

drudge it well with crumbled bread and parſley ſhred fine;

make the fire briſk, and brown it well. lſynueat it hot, gar ._ -.-_

_. - niſhit with raſpings oſ bread ; iſ cold, ſerve it on a clean nap

' kin, and garniſh it with green parſley ſor a ſecond courſe.
...df'.
1
:.-'lJ-
* .*a
.'=-<4. p ' ſToſtuff a cb'ine of park.
IVIAKEa ſtuffing oſctthe ſat leaf of porlc, parfle , rhyme,
A - ſage, eggs, crumbs oſ bread; ſeaſon it. with pepper, alt, ſhalot, ._- .-_, . _, .
_
\
.
. J-'<-\
...l_
and nutmeg, and ſiuffit thick;'then roaſt it gently, and when
. itjs about a quarter roaſted, cut the ſkin in ſlips, and make
your ſauce with apples, letnon-_p.':cl, two or three cloves, and a. ,
' blade oſ mace; ſweeten it with ſugar, put ſome butter in, and
.have muſtard in a cup.

- Yariottr way: of dreſſing a pig,

FXRST ſkin your
i .plumb-pudding pig with
batter, up togood
the ears
beefwhole, then make
ſat, ſruit, eggs, amilk,
good
and flour, ſill the ſkin, and ſew it up; it will look like a pig ;
but you muſt 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 ſor a ſew minutes; lay_
it indiſh:
'_ the the diſh, andother
cut the let the
partſauce
of thebepig
ſmallgravy and butterroaſi:
into four quarters, in ſi
them as you do lamb, throw mint and parſley on it as it roaſts ;
the'n lay them on watergcreſſes, and have mint-ſaucein a baſon. _
-. Any
 - 2: t l .
a
m' -u"d-un-'p
*,
'-

made' Plain and Eaſt. 'ſi "Et _ '

','--*a.-*.*

. Any. one oſ theſe

one quarter quarters
and roaſt, cut will makeina ſleaks,
the other pretty ſide-diſh: or rakel
and fry them ſin'
F-xn'-*I
-*.-_->_
and brown. Have ſlewed ſpinach in the diſh, and lay the roaſt'
upon it, and the ſried in the' middle." Garniſh with hard eggs
and Seville oranges cut into quarters, and have ſome butter in a ...
...'
.ll cup': or ſor change, you may have good gravy in_the diſh, and 'l
i,
'gamiſh v'vith 'ſried parſley and lemon; or you may make a ragob _ . 3,
A, ,. of ſweetbreads, artichoke-bottoms, truffies, morels, and good lit?
*' ' gravy, and pour over them. Garniſh with lemon. Either oſ: i!
theſe will do for a'tt-p diſh oſ a firſt courſe, or bottom diſhes at , '. l;.
h.
" 'Ft at top, or a ſide-diſh.
a ſecond-courſe. You may' ſricaſeyitwhite'r ſora'ſccond
ſſ. courſe . v '

5' Youthus:
made may take atwopounds
pig, ſkin him, and fill
oſ young him'with
pork, force-meat
ſat an'd all, two - La'
pounds oſ veal the ſame, ſome ſage, thyme, parſley, a little , _ ct ſi'*ſi'
lemon-peel, pepper, ſalt, mace, cloves, and a nutmeg; mix
them, and beat them fine in a mortar, then fill the pig,-and
few it up. You may either r0aſ't or bake it. Have nothing bu'
goodhead
the gravyin
in thethe diſh. Or
middle. Saveyou
themay
headcut it into
whole withſlices, and on,
the ſkin lay ' '
and roaſt it by itſelf: when it is enough cut it in two, and la _
' j it in your diſh: have ready ſome good gravy and dried ſage rub- > ' 1
i bed in it, thicken it with a pieceof hutte'r rolled in flour, 'take r
- out the brains, beat them up with the gravy, and pour them >
into the diſh. You may add a hard'egg choz-ped, and put into '
the ſauce. , - .
Note, _Y0u may make a very good pie of' it, as you may ſee'. -
z in the directions for pies, which you may either make a bottom * ' '
or You muſt obſervein your white ſricaſey that you take off the
ſide-diſh. - ' .'' -.1 - Y? ſ

* oſ
ſat;pigorſkinned,
you may cutmake
it into chops,
a very ſeaſon
good diſh them
thus;with
takeſpice, and '
a quarter "'l-v*-p ,*'.4*.-"ur*-'
..
...
e waſh-them with the yolks oſ eggs, butter the bottom oſ' a .

diſh, lay theſe ſleaks on the diſh, and upon every fleak'lay __ ,

1 ſome ſorce-meat' the thickneſs of halſa crown, made thus :* * v

take half a pound of veal, and of ſat pork the ſame quantity, . '
chop them very well together, and beat them in a mortar fine; ' -"arm
,-_-
fi-
.K
add ſome ſweet-herbs and ſage, a little lemon-peel, nutmeg,
pepper andſalt, and a little beaten mace; upon this lay a
layer of bacon or ham, and then a bay-leaf; take a little
fine ſkewer and ſtick juſt in about two inches long, to hold
them together, then' pour a little melted butter over them', and
ſend them to the oven to bake 3 when they are enough lay them
. _ _ in
.y'
 \ .
* 62 . ' - i The Art q/fflCaaZe'jg-e _ w
. in your diſh,'*afid pour good gravy over-them, With mullaroo'm'sj
' and garniſh withlemon. * -- * . . .. . . -
owl-43;.
~ it; ':. - > 'r .- ' ._,
_.' CUT it into quarters, and lay it into your flew-"pan, Ptit i
"4. " one calſ's foot and the pig's ſect, a pint oſ Rheniſh'wine, the
juice of four lemons, and onequart of water, three or four
hladea of mace, two or three cloves, ſome ſalt, and a very little'
piece of lemon-peel; ſtove it, or do it over a flow"ſire 'two
hours, then take it up, lay the pig into the diſh'you intended
_ it for, then ſtrain the liquor, and When the jclly'is cold," ſkim _
- off the ſat, and leave the ſettling at the bottom." Warm the
jelly again, and pour over the pig; then ſerve it up cold in the
jeilY-l*._". *.' ct' ſ
.-,_._
e:
.,..,._. '
1 A _'ct _ To Ere/3' t' pig' the Frem'b way. '
_ SPIT your pig, lay it down to the fire, let it ſcall-till it is
thoroughly, warm, then cut it off the ſpit, and divide it in
t_wenty pieces."v Set them to ſtew in halſa pint of white wine,
- and a pintof ſtrong broth, ſeaſoned with grated nutmeg, pep- - '
per, two onions cut ſmall, and ſome ſtripped thyme. Let it ſtew
an hour, theninput
hutterſirolled to itſome
flour, halfanchovies,
a pint of ſtrong gravy, a of
and a ſpoonſul picce
vineof
gar, or muſhroom pickle:_when it is enough, layit in your
diſh, and pour the gravy over it, then garniſh with orange and ' ' _<
lemo'n. _. _> ,. ,
To 'dreſs a pig all-dere' daiſ/et. ' r , ' ,
_ 'l-CUT off the head, and divide it into quarters,llard*theru i

with bacon, ſeaſon them well with. mace, Cloves, pepper, nut- '
meg, and ſalt. Lay a layer of. ſat bacon at the bottom oſ a ket
tle, lay-the head in the middle, and the quarters round 3 then
put in a bay-leaf, one rocambole, an onion iliced, lemon, ear-'
' rots, parſirips, parſley, and cives; cover. it again with bacon,
put in a quart of broth, ſlew it over the fire for an hOUr, and
' the: take it up, put your pig into a ſleW-pan or kcttle, pour in a
bottle of white wine, cover it cloſe, and let it flew for an .hour
'_' 'very
'then ſoftly.
drain itlſynu would
well, and ſerve
wipe it, itthat
Cold, let it look
it may ſtandwhite,
till it isand
cold
layp _ _ſ
,it in a diſh with the head in the middle, and the q'uartcrs
round, then' throw ſome green pariley all over: or any one oſ
the quarters is a very pretty little dilh, laid on water-crell'es.._

I
 wan-U'.

. made Plainſſand Eefl. i

.
If you would have it hot, whilſt your pig is_ſtewing in the winew - -':'<
.:* r.*_'?
bþfi'
MAA'P
A. take the firſt gra'vyjt was ſtewed_in,_ and ſtrain it, _fltim offi all
Itch-wt.
the (a t, then take a ſwcethread cut-into five or ſix flices,'ſome,
- uuffies, morels, and muſhrooms ;- ſtew all together till they' are
enpugh, thicken it 'with the yolks of twoeggs, or _a piece of. >- 2 .
,".*-'*e"-
vſi<Mſi
."?N'>i.'"ſi-"ſ{*i\-*"Q
'butter rolled in_flour, and,when Your pig isgnough'take it out,
and lay it in your diſh; and' put the wine It was ſtewed in to;
.
-the ragoo; then pour all over the pig, and garniſh with lemon.-_, '
mate-later: * i' ' .,.-* _. ._
_.

GUT and ſcald your'pig, cut oſſlthe head and pe't'tytqe'i,

then cut your pig in four quarters, put them with thehead
and toes into cold water; cover the bottom ofa ſtew-pan'with r"3,
mf','.'xſi ._.z-£ze'\I_-ſ

ſtices oſ bacon, and place overthem'the ſaid quarters, with the _

pettytoes andthe head cut in two. Seaſon the whole' with £
pepper, ſalt, thyrnc, _bay-leaſ, an onion, and a bottle oſ-white,.'
Wine; lay over more flices oſ bacon, put OVer it a quart of' wa -wrvr'v:
,-d-w'.-_---.'-.-.,-_-
ter, and let it boil. Take two large eels, ſkin and gut them,
and cut them about .fivd or ſixinches long; when your piz is
half done, put i'n your eels, then boil a dozen of large'craw-fiſh,
o
. cut off the claws, and take off the ſhells oſ the tails; and when
._..-_-r. your pig andit, eels
toes round but are enough,
don't lay firſt
put in the head your pig bea
(it will and pretty
the pettye
dith .l - j ,.
cold) then lay your eels and craw-ſiſh over them, and take the '. _. -
liquor they were ſtewed in, ſkin off- all the ſat, then'add to it
haiſ a'pint (ſ ſtrong gravy thickened with alittle piece of burnt
butter, and pour over it,.thcn garniſh with cratwfiih and .lez- ._ *
mon.- -This will do for a firſt courſe, or. remove. Fry the
brains and lay round, and all over the diſh. - ..
.'..A _ i
,:..*
_'
...,".,.

- I To'=drefl a pr'g Irn.- afat lamb. - -.

fl'TAKlE a ſat pig, c'utctoff his head,: -ſlit"and truſs , i , * .4
_ alamb;
boil him awhen
little,hethen
lS ſlit through
throw ſomethe middle-and
parſley ſkinned,
over him, roaſt it gar
and .i
drudge'it; Let your ſaucegether
be half
till aitpound of hutteranda
isſi ſmooth; _thenpour '. .- ' thw. *.,'..
'*",.'-*\_".t '*__."_*_,."_ .

pint oſ cream, ſtirred all to

it over and ſend it to table.

_ ,. _
'Toany'apg-wiza'n-gz-nzonr '
your'pig very clean at, the vent, then takeiout'th'a ſi i * '
--DRAW. ' '
bgurs, lwt-r, and lightu cut offhis feet." and truſshirn, prick .
7t..,...
'owa.n-.dry. up his belly, ſpit him, lay him down'to'tbe ſtre, i'uut italtect' _
. i A. _ ' _ . 'eate
\
if-,:._;i'-*r.A_t.Q:. __gm
.5L Pus-up . w --*--_-__._e__ i
oA

54"- not to ſearch

care ' him:
mewhen
21" ef
theCautery,"
ſkin begins to' riſe 'Up in bliſs i
_ters, pull off the ſkin, hair and all :. when you have cleared', ſ
the pig of _both, ſcorch him down-to the bones, and baſte him >
-\._
'.is.
with butter and cream or half a pound oſ butter, and a.pint of
mill', put it into the dripping-pan, and keep baſting it well;
then throw ſome ſalt over it, and drudge it with crumbs of
bread till it is half an inch or an inch thick. When it is enOUgh,
.her-_,-._>de.\'-_4. ='
. and of a fine brown, but not ſcorched, take it up, lay itin your?
diſh, and let your ſauce be good lgravy, thickened with butter
i *' rolled
half a in a little
pound oſ flour;
butter or
andelſe makeoſthe
a pint following
cream, ſauce:ontake
put them the
'-= .,,-
fire, and keep them ſtirring one way all the time; when the
. .,
"t
butter isDon't
melted, and with
garniſh the ſauce thickcned,
any thing, unleſspour
ſomeit raſpings
into your"
oſ ſ
' diſh.
bread; and then with your finger figure it as you fancy.
To roqfln a pig with the-ſhin 011.' I
, LET your pig be newly killed, draw him, ſlay him, and.v
*.*-.
Anne..i wipe him very dry with a cloth; then makea hard meat with.
a pint oſ cream, the yolks of ſixeggs, grated bread, and beeſ
.
ſuet, ſeaſoned with ſalt, pepper, mace, nutmeg, thyme, and
_,..
lemon-peel : make of this a pretty ſtiff pudding, ſtuff the belly; X
a' of the pig, and ſew it up; then ſpit it, and lay it down to roaſt;
Let Your dripping-pan be very clean, then pour into it a pint '
of red wine, grate ſome' nutmeg. all over it, then throw a little
ſalt over, a little thyme, and ſome lemon-peel minced; when
it is enough ſhake a_little£ſlour over it, and baſte it with butter,
to have a fine froth. Take it up and lay it in a diſh, cut off
' - 'the head, take the ſauce which is in your dripping-"pan, and.
thicken it with a piece of butter; then take the brains, bruiſe ,
them, mix them with the ſauce, rub in a.little dried ſage, pour
it into your diſh, ſerve it up. Garniſh with hard eggs 'cut
into quarters, and if you have not ſauce enough, add half a pint
oſ good gravy.
Note, You muſt take great care no aſhes ſall into the drip
'A ping-pan,
which will' which may
not want anybeſtirring.
prevented by having a good fire,
.*
.To mal-ed pretty diſh' of a breaſt ctof wniſh't.
v TAKE half a pound oſ butter, flour your veniſoii, and fry
it of a fine brown on both ſides; then take it up and keep it
hot covered in the diſh: take ſome flour, and ſtir it into the
'butter till it is quite thick and brown (but take great care it,
a , don't
 31

'. .

...,

_ uzqdt man and Eefi. ' . 65 -Wm

, _, n>9*'*\'\_un

don't in
pour burn) ſlir inredhalf'
as much a pound
wine-as will of l'ump-ſugar
make it of the heat fine, of
thickneſs anda- " ' ſ
xagooz ſqueeze jnþthejuice oſ "a lemoh, ive it a boil up, and
pour> it iover .tthe...-ſv'elnilſdn_._$_=
it.
Don't But ſend i_t 3
5
'tab
'2
' . ' **.- .
.1.:3'1:_',_.'J to L:;.../_
. . l
,
t .

- -z zingHawk/either?"rit-Wi
ſſLAYiit in ſalt ſo: a week, then .boil it in a clothctwell flouredt
for every .poundmf ven'tſon allow - a quarter of an .hour for the
' þoiling.
to little - ſprigs
Forſanceyou muſt water,
in ſimilk and boil ſome eau1ifl0\vers,
ſome fine whitepulled in.
cabhage,
'-_ . ſome turnips cut into dice, with ſome beetroot cut into lon
narrow pieces,
thick: lay about
a ſprig an inch andand
o'ſſſcauliflow'er, ahalſ
ſomelong,
of theand half an
turnips inch
maſhed
i
l.'

- _ with ſome crcam and a little butter; let your cabbage be boil,
' ed, and then heat in a ſaucepan with a piece of butter and ſalt,
liy that next'the'eauliflowcr, then the'turnips, then cabhage,
and ſo juſt
ihere, on, actstillyouthefancy;
'diſh isit ſull;'plaee
looks very the beetroot'hereand
pretty, is a fixt: ' i i
diſh. Have a little melted butter in a cup, if wanted; '
* 1 ' ame
Note,
way,A islcgoſ mutton'
a pctrettſiy diſh: cut
or 'veniſon faſhion,
aſme neck, withand
the dreſſed the '
ſcraig cut
offſi This eafg' well' boiled or haſheſid, with gravy and ſweet
ſauce the next'day.,, ' _ - - w .þ . .
' ' ..t;
' o p' . . . . '
I

il Fatal-7 .a leg-If NNW/fie wiſw- .

(id- _TAKE a leg pfinutton cut veniſon'ſaſhion, boil it in a cloth
wellfloured; and have three or four caulifiowers boiled, pulled
5. intoſprigs, Lſlewedinaſaucepan with butter, and a little pep-_
per and
put
.CZ" ſalt; a'then
it _into have ſome
ſaucepan with ſpinaeh
alittle picked and waſhed
ſalt, covered cloſe,clean,
and -' -

ſlewed a little while; then drain the liquor, and pour in'a
ſi' _ quarter of a pint of good gravy, a good piece of butter rolled
' in flour, and a little pepper and ſalt; when ſtewed enough lay
.the ſpinach inthe diſh, the mutton in the middle, and the cau
liflower over it, then pour the butter the _cauliflower wasflcwſi
ed in over it all : but you are to obſerve in ſlewing the cauli
HOWer, to melt your butter nicely, as for ſauce, before the
cauliflowcr goes in. This is a genteel diſh-for a firſt courſe at
bottom. - '- - - '
 ..4aMN

'66 _' 7 *'_-Ybeſi)lrt ffCaoke'y;" i

..., ..
'A .u.
_.,:_
'._._. l,
\i..' z a'
'.- -- ſo rdaſtjripe.
-... t

your tripe in two ſquare pieces," ſomewhat long,'have'

' 'i ſorcelmeat' made of crumbs oſ bread, pepper, ſalt, nutmeg, '
x-Lxz-g
' -.
ſweet-herbs, lemon-peel, and the yolks of eggs mixt all toge
ther; ſpread it on the ſat ſide of the tripe, and lay the other ſat
ſide next it; ſpit
pſſackthread; thenit,rollroaſt
it asit,light
andasbaſle
you itcan,
withandbutter;
tie it with
whena'

no.
.*,"n&du-.
.-\*"-,'4-lN- roaſted lay it in your diſh, and for ſauce melt ſome butter, and
add what
i i - with drops from the tripe. Boil it together, and garniſh
rſiaſpings."

ſſ_To dreſs ctPoULTttYZ "._

. U þ To roafl a turkey. ' '_
ſi. THE-beſt way' to roaſt a turkey is to looſen the ſkin on the
' breaſt oſ. the turkey, and. fill _it with force-meat made thus :
take 'a quarter oſ a pound of' beef-ſuet, as many crumbs of
bread, a'little lemon peel, an anchovy, ſome nutmeg, pepper,
parſleyſand a little thyme. Chop and beat them all well toge
ther, mix them with the yolk of an egg, and ſtuff up the breaſt; "
when you have no ſuet, butter will do: or you may make your
force-meat thus : ' ſpread bread and butter thin, and grate ſome
nurmeg over it: when you have enough roll it Up, and ſtuff the
br-aſt of the turkey; then roaſt it of a ſine brown, but be ſure to
pin ſome _white paper on the breaſt-till it is near enough. You'
muſt have good gravy in the diſh, and bread ſauce made thus:
' . take a good piece of crumb, put it into a pint of water, with a;
_ blade or two of mace, two or three cloves, and ſome whole pep-L
per. Boil it up five or ſix times, then with a ſpoon take out
t ' . water
the' ſpice you
(yo'u hadboil-an
may beforeonion
put in,
in and
it iſ then
you you muſt
pleaſe) pourbeat
z then off the
up

the bread with a good piece oſ butter and a little ſalt; or onion
fauce, made' thus: take ſome onions, peel them and cut them'
into thin flices, and boil them half an hour in milk and Water;
then drain the water from them and beat them up with a good
piece of butter; ſhake a little flour in, and ſtir it altogether
with a'little cream, if you have it, (or milk will do); putt'ne
ſauce into boats, and garniſh with lemon.
Another way to make ſauce: Take half a pint oſoyſters,
ſtrain the liquor, and put the oyſters with the liquof'intq a
ſauce-pan, with a blade or two oſ' mace; let them juſt lump,
' '_'then pour in a glaſs of white wine, let it boil once, and thicken
it
 mite' Plain cramp; J ' - * e,
itwith a piece of butter rolled in flour. Serve this'up inaba- * ' *
ſon by itſelf, with good gravy in the diſh, ſor everybody don-'t
'love oyfler-ſauce, ; This makes a pretty ſide-diſh for ſupper, 9: '
a corner-diſh of a table for dinner. Iſ you chaſe it in _the diſh,
. zdd halfa'pint oſ gr'avy to it, and boil it up zogeſhcn 'This
' ſauce is good either with boiled or roaſted turkies or ſowlsz' bug
you may leave the gravy out, adding as much butter as will do_ '
for ſauce, and garniſhing with lemonz *

To'
_ſi _ make
; t -'-a mark oJſter-ſtmc'e,
_ ailed.eiibzr for Iurkie'r' at'_ ſowYr
_ '
FORCE the turlties or fowls as above, and make your.ſauce .
thus: take'a quarter oſ a pint oſ water, an anchovy, a'blade * '
. or two oſ mace,Boil
peppercorns. a piece
theſeoftogether,
lemon-peel,
then and fivethem,
ſtrain or ſix add
whole
as - i
i much butter' with'a" little flour as will do for ſauce; let it boil, _
E- and _lay ſauſages 'ound _the fowl or turkey. Garniſh with
leman. -- : - uſ ' - '- * '
- 'To make 'rruſhvreariz-ſauce for whitefowlr of' a'lſbrtr."
' TAKE a pint oſ 'muſhrooms, waſh and pick them very'clean; _
and put them intoa ſaucepan, with' a lrttleſalt, ſome nutmeg, - 1
' a blade of mace, a pint of cream, and a good piece oſ'butter _
" rolled in flour. 4 Boil theſe all together, and keep ſtirring ' '
yf them 3 then pour your ſauce into your diſh, and garniſh with '
. ltmo'n. ®
i .
' Mlſhroom-Jimce for tvlu't'e ſhe-It' boiled.
i
I TAKE half a pint oſ cream, and a'quarter oſ-a pound of .,
i butter, _ſtir them together one way till it is thick; then add a
ſpoonſul of muſhrooms pickle, pickled muſhrooms, or-frtſh if -
1' 'you have them. Garniſh only with lemon.
p . ' ſ
. '
iTo make-celery fimrt, e'i/bct flzr fret/fed rr botkdſfotaſrſi
. turkiu, part/friget, or any own-game.
TAK'E a large bunch oſ celery, waſh and pare it very clean, .
' cut it intolittle thin hits, and boil it ſoftly in a little watertill
il: it is tender; then add a little beaten mace, ſome nutmeg, pep- , .
'ſſ Per, and ſalt, thickened with a good piece oſ butter rolled in'
, flour, then boil it up, and pour in your diſh.- . - *'
F'iv * Fi ' i You
 i' ſi, ofi'Cookery," _ i i, i

&save.
. _ - and
_--.Yoſiu may add ſome. *maccrnutmeg,
mak-He,
.'.. with A'crcam
q a piece'o'
_thus: butter
boil your.
. 'als big
eeierycas

7£.'.,-
*:.'
_.-;:_-. _.
'asavnlnut rolled in floor, and half a pint of crcam; boil 'ſ l
dh'em all together, and you may add, iſ you will, a glaſs oſ A
'whitewing and'a'ſpoonſul of catchup.' ' 7._ '{]
: ' -* ' - cſ To 'Make brawn 'celery-ſinne.
. ' ſalt,
' STEW
a piecethe
oſcelery
butterasrolled
abOi/e,in then
flour,addwith
mace, nutmeg,
a glaſs oſ red'peppen
wine, j
- 'a ſpoonful oſ "catchup, and half a pint oſgood Pgravy'; hofi 33
z , all theſe together, and pour into the diſh. Garniſh with le- j[
. anon;" " ..4 , ..*I.'-.
oh 4.
' -'; - -- , Ta-ſte-wa turkey or fowl in celery-3 outer; * . i
YOU What
r not-"fowl, muſt judge according
celery or to want.
ſauce you the largeneſs
Takeofa your-xtutkey
large fowl, Tſil

'Put it into a ſaucepan or pat, and put to it one quart of good '
* broth or gravy, a bunch of celery waſhed clean and cut ſmall,
with ſome mace, cloves, pepper, and allſpice tied looſe in' a, ,
* muſlin-rag 5' put in an onion and-a ſprig oſ thyme; let "theſe 1
flew ſoftly till they are enough, then add a piece of butterrolled
in flour; talce up your ſowl, and pour the ſauce over it. 'An
hour vwill do a large fowl, or a ſmall turkey ; but a very 'large
turkey will take two hours to do it ſoftly. If it is overdone or
'* l
dry it is ſpoiled; but you may be ajudge of that, iſ you look at i
it now and then. Mind to take out the onion, thyme, and
ſpice, beſore
Note, you oſ
A neck ſendveal
it-to table.
done this .Way is very good, and will ſz
_talt,e two hours doing. ' ct ſi ſ _. _ £1
- s
_ _ To make egg-ſauce properfor rotffled chickens. I
MELT. your butter thick and ſine, chop two or three hard
boiled eggs fine, put them into a baſon, pour the butter over j
them, and have good gravy in the diſh. v

SbaIot-ſhztcejar raaſtedfowlx. .
TAKE. five
'a ſaucepan, or ſix
with twoſhalots peeled
ſpoonſuſils of and cutwine,
white ſmall, two
put of
them into
water,
and two oſ-vinegar; give them a boil up, and pour them into
'your diſh', with a little pepper and ſalt. Fowls roaſted and laid
_. ' on watercreſſes is very good, without any other ſauce.
. . _ z l
. 7'" ſi _ > ct .u ' . _
 otdefflPlmh and Eafi. '
. e * i.
69 .
. .*

Sliirlafſſrqre a ſcrar'g' of mutton boiled.

. _TAKE
two twooſſpoonſuls
ſpoonſuls Vinegar,oſtwo
theorliquor
threethe muton
ſhalots cutisſinetwith
boiled in',a '_ ct
Little ſalt; put it into a ſaucepan, with a piece oſ butter as big -
as a Walnut rolled in a little flour; ſlir it together, and give it '
a boil. For thoſe who love ſhalot, it is the prettieſt ſauce that
can be made to a ſcraig of mutton. ' - - . - =

To (ire/3 liver: will: muſhroom-ſame. . z ſ

TAKE ſome pickled or freſh muſhrooms, cut ſmall; both iſ
'ou have them 5 and let the livers be bruiſed fine, with a good . ' '
deal of parſley ch'opped ſmall, a ſpoonſul or two oſ catchup, a
glaſs of white wine," and as much good gravy as fwill make ſauce _ '
enough; thicken it with a piece of butter rolled in flour. This
-
dees either ſor roaſted/Iorpretty little ſhun. ®- ' -.
boiledt' * z'.
- * , > .

TAKE the liver oſ the ſowl, bruiſe it with a little of the

liquor, cuta little lcmon-pccl ſine, melt ſome good butter, and
mix the liver by degrees; give it a boil, and pour it into the; '3
diſh. _
. _..a -._

. , To make (anon-ſauce boiledfowlxl ,

. TAKE a lemon, pareoff thcte rind, then cut itinto ſlices, 'ctſi
- and cut it ſmall 5 take all the kernels out, bruiſe the liver with '* ' * -_
two or three ſpoonſuls oſ good gravy, then melt ſome butter,
mix it all together, give them a boil, and cut in a little lemon- -.
peel very ſmall. . - .
_ A German 'way (if drqfflrgrfowlr. ' 'i - A.
...1_a"a.-.u. _. .
TAKE a turkey _or ſowl, ſtuff the breaſt with whatſſſorce- ſ.
' meat you like, and ſill the body with roaſted cheſnuts, peeled.
Roaſt it, and have ſome more__roaſtcd 'cbeſnuts, peeled, put
.them in half a pint oſ good gravy, with a little piece oſ butter,
rolled in flour; boil theſe together, with ſome ſmall turnips_- _
and ſauſages cut in ſliees, and ſried or boiled. Garniſh with "
_cheſnuts. = ' *
Note, 'You may 'dreſs ducks the ſame wi. A_ _
_An-"P.A-Nt.cMd N
. \ _ ,. _ if;
 -_ _. >*,.h_.__
e _,__,_.
i 3.,_-_-_.>
M, ; - __ ffi--*v+
- t __ ._-'*.=u.-_ ---____ ,

iTLBI-Ar-t of &Mary'ſ. i' A _

_ tra dreſſ: .a Iarkey'or fowl to ctpcrflctiam'

them, and make a force-meat thus :' take the fleſh of
a ſowl, cut
ct mortar, withit ſmall,
half a then
poundtake
of abeeſ-ſuet,
pound oſasveal,
muchheat it in oſ
crumbs a

bread, ſome muſhrooms, 'truffles and morels cut_ſmall, a few

ſweet-herbs and parſley, with ſome nutmeg, pepper, and ſalt;
.z little mace beaten, ſome lemon-peel cut ſine; mix all theſe'
- . together, with the yolks oſ two eggs, then fill your turkey; and
xoaſt it. This wxll do ſor a large turkey, and ſo in proportion'
for a ſowl. Let your ſauce be good gravy, with muſhroom's,
_truffles and morels in it : then garniſh with lemon, and ſorivaz
xiety ſalte you may lard your fowl or turkey. 'A

. Falſe-go a turkey brown.

TAKE your turkey, after it is nicely picked and drawn, ſill
the ſkin oſ the breaſt with force meat, and put an anchovy,
* a ſhalot, and a little thyme in the belly, lard the breaſt with
zbacon, then put a good piece of butter in the ſtew-pan, flour
the turkey, and ſry it juſt oſ a fine brown ;_ then take it out,
and put it intoadeep ſlew-pan, or little pot, that will juſt
ſ hold
aſ redit,wine,
and put in as
ſome muchpepper,
whole gravy asmace,
will barely
two orcover it, Cloves,
three a glaſs

and a little bundle of ſweet-herbs; cover it cloſe, and ſtew A

it ſor an hour, then take up the turkey, and keep it hot cover
* ed by the fire, and boil the ſauce to about a pint, ſtrain it off,
add the yolks of two eggs, and a piece of butter rolled in flour ;_ i
ſlit it'till it'is thick, and thenlay your turkey in the diſh. and
_ pour your
loaves, ſauce
about theover it. You
higneſs oſ anmay
egg,have
cutready ſome
off the littleand
tops, French
ta-lteſſ
' out th'e crumb, then fry them of a fine brown, ſill them with
ſlewed oyſiers, lay them round the diſh, and garniſh with le
Lmon. _ ' ' - . '

- 'ſo/Jew a turkey brawn 'be m're way. ,

. BONE it, and fill it with .a force-meat made thus : taltc thiſ
fleſh-oſ a fowl, halſ a pound oſ veal, and the fleſh oſ two
. pigeOns, witha well-pickled or dry tongue,_ peel it,- and ,j.
chop it all together, then heat in a mortar, with the marrow
oſ' a beef bone, pr'a pound oſ the ſat oſ a loin oſ veal; ſea
'a _ ſon it with two or three blade: oſ mace, two or three clowrsa
- ' . ' an
 made Plain-'end if i i 71.

md half Iwith'a
pounded. nutmeglittle
dried at a good
'pepper diſtance
and ſalt: mixfrom the fire,
all theſe well and.
t'o-ſi .
gcther, fill your
into a little turke
potthat wrll, juſt
fry them'
hold itof'3 aline
lay foſiurbrown,
or five and put at,
ſkeweſſrs it

the bottom _of.the pot, to keep the turkey from ſticking; put in
a'_quart of good beef and veal gravy, wherein was boiled ſpice
And ſweet-herbs, cover it cloſe, 'and let it ſlew half an hour ;ſi '
then put in a glaſs of red wine, one ſpoonful of catehup, a
largehave
you ſpoonful
them,ofa pickled muſhrooms,
few tri-flies and aa piece
and morels, few freflt'ones, if ſi
of butter as
big as a. walnut rolled in flour; cover it cloſe, and let it ſtew
t half an hour longer; get the little French rolls ready ſried, '
take ſome 0) [let-s, and flrain the liquor l'rom them, then put_
the oyſiers and liquor into a ſaucepan, with a blade of mace,
i a little white wine, and a piece of butter rolled in flour; let'
s
'them flew till if is thick, then fill the loaves, lay the turkey in
l ethe diſh, and pour the ſauce over it. - If there is any ſat On the
l
ravy take it off, and lay the loaves on each fide of the turkey.
a o o . ' ' ' '.
Zarntſh with lemon w-ien you have noloaves, and take oyfiers_ z
.
dipped in batter and ſried.
; , Note, The ſame will do for any white fowl.
-.-
.. 'ſi AflM3hMM@
-. -
1 TRUSS your fowl, with the leg turned into the belly, ſea; -* ct * A
(Yon it both inſtde and out, with beaten mace, nutmeg, pepper,ſi_ _
' vsand ſalt, lay a layer of bacon at the bottom of a deep ſtew-pan, _ *'
'then alayer of veal, 'and afterwards the fowl, then put in an
_bnion, two or
Therbs, with three of
a piece cloves (luck
carrot, in put
then a little hundle
'at the top aoflayer
ſweetofct

bacon, another of veal, and a third of beef, cover it cloſe, and _'
let it (land over the fire for two or three minutes, then pour in '
a pint of broth, or hot water; cover it cloſe, and let it ſtew an
hour, afterwards take up your fowl, ſtrain the ſauce, and after
"you have fltimmed off the fat, thicken it with a little pieceflof
utter.
goo You may addjuſt
of ſweet-herbs, what youtruffles
cocks-combs, pleaſeand
to the ſauce.or muſh-v
morielcts, A ra- . " _

rooms, with force-meat balls, looks very pretty, or any of the

.ſauccs above. '*

c.-.-_.-
-*WflmaÞM
TAKE a good fowl, pick and draw it, ſlit the ſkin down the i
back, and take the fleſh' from the bones, mince it very finally. -
and mix it' with one pound of beef-ſuet ſhred, a pint of large . .
- I" 4' ' ' oyflers ' .
6. 4M._.-
ſi-
ſ-ſiſio

_ *,
 X- 1 >y . A?
...

.ſi'

a ' * NNW)
p .Zyt'iqz-sFcKJÞBeH, t'dvdiitidlidvibs, ſia maze; -il tzttta-giateſititsie'sag
she?
...:
.

a'_r_id_ ſome ſweet-herbs; nued all this" very _w'ell, miſt' them'to-a
" getheſir, and ihAke it up With the yolksw'f eggs;" th'eti 'tur'n an
'theſe
again',ingredients o'r'ſ the
then few up theback,
'bonesana either
dili'h and-draw the in
boiltheſi fowl ſkin-over.
a bladſi- _
der an hour and a quarter; or roaſt it, then, ſtew ſome more
eyſters in gravy, bruiſe in a little of yOul'ſordc-meat, 'mlx it 'up
i' slit-il,
Vl'ltl'l alay, your
little fowl
freſh' in the
butter, anddiſh, an'dlittle
a very phur ſithe thþn
floor; ſaucegive
overitit,
a'

garniſhing with lemon.

- 'irajoaſtzi faith] mia cb'ejnuu, - 'ct'
i ST take ſome cheſnuts, reaſt them vei'yldfeſſillſl ſa i
not to burn them, take off the ſkin, and pſieel them, take about
a dozen of them cut ſmall, and bruiſe them in a mortar 5 _'pa'r
boil the liver of the fowl, bruife it,_ cut about a quarter of a
' pound of ham or bacon, and Round it; then mix them an' to'-_'
, gether, with a good deal of par ey chopped ſmall, a little ſw'eet- ' p
-' herbs, ſome mace, pepper, ſalt, and nutmeg; mix theſe t'o'5
gether and put into your fowl, and roaſt it. The beſt way oſ
doing'aitſtring,
i " with is to tie
andthebaſie
neck, and hang
it with butter.it up byſauce
For the take
legs to
therdaſt
reſt
ofthe cheſnuts peeled and ſkinned, ptit them into ſome good
vgravy, with a little White Wine, and thicken it 'With a piece of
. butter rolled in flour; then take up your fowl, lay it the
diſh, and pour in thelſauce. Garniſh with lemon.
I
l ', 1 Pullets _tl la Sainte Mrnebotzt.
a'
'r
.i '
, 'AÞTER
the havingthem
backct, 'ſpread truſſed the onlegsa intable,
open the body,
take ſlit
out them
the along"
thigh
i
i bOne, and beat them with a rolling-pin; then ſeaſon them with
apepper, ſalt, ahalf
pound and mace,ofnutmeg,
veal, cutand ſweet-herbs;
itinto after that
thin ſlices,ſſand take
lay it in
aand
ſtew-pan of aa ſtov'c
ſet it over convenientvſize
or ſlow fire,to and
ſlewwhen
the pullets in:tocover
it: begins it'
cleavcſſ
to the pan', ſtir in a little flour, ſhake the pan about till it he a
little brown, then pour in as much broth as will ſlew-the fowls, A
ſlit it together," put in a little whole pepper, an onion, and a.
little piece of bacon or'ham; then lay-in your fowls, coverthern
l .. cloſe,
them on andtheletgridiron
them ſtew half anonhour;
to brown thenthen
theſiinſide, takelathem
themout, lay
beſt-re
'the fire to do on the outſide 3 ſtrew them over wrth the yolk
an egg, ſome crumbs of bread, and baſte them with a little
_v A . l_ .. _ , . X . hunt-Fy;
 _A__v*

.W'"-m.-

. . "es-_-'a

mza-pzzzzrzrzajj. ' 1 "53"

butter: them he of _afine brown, and boil the gravy till .:'-WF-.Þ*'F- P*-'.
there ii 'about daughter ſauce, ſtrain it, put a few muſhrootm
"in," ah'd a little piece' of butter rolled in flour; lay the pullets_
in the 'di'ſl1,'and>po'rr in' the ſauce. Garniſh with leman. '
. _ Note,' 'Yo'u 'may brown them', in the oven, or frythem, which H-'me
d'fi!
ugk'g
Trfihw
'TWNZ'Z
you pleaſe: _ ._
' i *ſſ Cbiclceitſitrþriz'c.
i IF a ſmallſſdiſh, one large fowl will do; roaſt' it, and take
the lean from the bone, cut it in thin flices, about an inch long, *
_ toſs_ it u'p with ſix or ſeven ſpoonſuls of cream, and a piece of'
'butter rolledthen
it to cool; in flour, as big
_cut ſix as a walnut.
or ſeven thin ſlicesBoil it up and
of 'bacon ſet * 'A i "
round,

place them in a petty-pan, and put ſome force- ment on each

'an,.
ſide, work them up in the -form of a Frenchq-oll, with a raw ___,_-r.-1.s<r.>: 2v.
*-. . .w1.-' egg in your hand, leaving a hollow place in the middle; put in'
your .ſowl, and cover them with ſome of the ſame force-meat, *
rubbing them ſmooth
of the height with your
and bigneſs of a hand and a rawand
French-roll, egg; makea them
throw little .ct ' 'ra,>J'*.-A,"I;\K'J*z>'7tſ<'

fine grated bread over them. Bake them three quarters or an

hour in a gentle oven, or under a baking cover,-*till they come
to a fine brown, and place them on your mazarine, that they'
may not touch one another, but place them ſo that they
_riJM'"Rd
rf'3
l.'v'z4J0Hf-qÞF-'J-"
may not fall flat in the baking; or you may form them on your ' . '
' table_ with a broad kitchen knife,
Youandmayplace them
put the legon
ofatheChicken
thing ' - ſſ-9 ->
.-_. . *.
'you intend to bake them on.
into one gravy
ſauceſibe of thethickened
loaves you intend
with butterfor
andthe middle. of
a littlejuice Letlemon.
your,
. ,_. . .;-
Thisv is a_prctty ſide-diſh for a firſl: courſe, ſummer or winter, v
..
. if you can get them.
Mutton chop: in dffiwfl. . i

azfay-'my
lqtx-v-en'f
'TAKE 'as many mutton chops_ as you want, rub them with '
pepper, ſalt, nutmeg, and a little parſley; roll each chop in '
half a ſheet of white paper, well buttered on the inſide, and
rolled on each end cloſe. Have ſome hog's lard, or beeſ-drip
ping boiling in a flew-pan, put in the ſteaks, fry them of a fine ' 75'
brown, lay them in your diſh, and garniſh with fried parſley; "13
un,
ffl-FK'Q"
..pn.
throwcare
great ſomeyou
all do
over,
nothave a little
break good gravy
the paper, in_a any
nor have cup,fat
b'utintake
the. i i i
zlilb, but let them be well drained,
A cþ'iczm
 "all, 1.' ' p Patin),

5' _*.-'-'Cþirkenr'roaſted-with ferre-weared cutumhrrl i

i two-chickens, dreſsct them very neatly, breakctthei'
Small-bone, and make forceſ-meat thus: take' the fleſh of a
fowl, them
, ccthop and of
all two
well pigeons,
together,with
takeſome
the flices
crumbof ofham or bacon,
a penny loaf
ſoaked in milk and boiled, then ſet to cool; when it is' cool
mix it all together, ſeaſon it with beaten mace, nutmeg, pep
per, and a little ſalt, a very little thyme, ſome parſley, and a
little lemon-peel, with the yolks of two eggs; then ſill your
ſowls, ſpit them, and tie them at both ends; after you havg
papered the breaſt, take four cucumhers, cut them in two, and
lay them in ſalt and Water two or three hours before; then dry
' .them, and fill them with ſome of the force-meat (which you
muſt take care to ſave) and tie them, with a packthread, flour
them and fry them 'of a fine brown; when your chickens are
ſ.
-;.a_.,
enough, lay them in the diſh and untie your cucumhers, but
take care the meat do not come out; then lay them round the
chickens with the fat ſide downwards, and the narrow end up- '
wards. You muſt have ſome rich fried gravy, and pour into
the diſh; then garniſh with lemon. '
Note, One large fowl done this way, with the cucumhers
laid round it, looks very pretty, and is a very good diſh.
Þ

i ' YOU muſt take a Chicken:

couple ofd fine
Ia bruife. - and
chickens, lard them, .'
ſeaſon them with pepper, ſalt, and mace ; then lay a layer
of veal in the bottom of a deep ſtew-pan, with a flice or two
of bacon, an onion cut to pieces, a piece of carrot and a layer
oſ beef; then lay in the chickens with the breaſt downward, and
a bundle of ſweet-herbs: after that lay a layer of beef, and
put in a quart oſ broth or water; cover it cloſe, let it ſlew very
ſoftly for an hour after it begins to ftmmer. In the mean time,
et ready a ragoo thus: take a good veal ſweetbread, or two,
cut them ſmall, ſet them on the fire, with a very little broth or
water, a few cocks-combs, truflles and morels, cut ſmall with
an ox-palate, if you have it; ſtew them all together till they are
enough; and when your chickens are done, take them up, and
keep them hot 5 then ſtrain the liquor they were ſtewed in, ſkim
the fat off, and pour into your ragoo, add a glaſs of red wine, a "
:..*'..
.-.'.-_.
__z'?
LL-i
*'-iT ſpoonful-of catchup, and a few muſhrooms; 'then boil all toge
ther, with a few artichoke bottoms cut in four, and.aſparagus-_
-.,4
thps. lſ your ſauce is not thick enough, take a little piece of
-' * ' butter
 '
"
.
\
made Plainſand Eaþ. ' "

-. .,.
* - 75.. '
_ -_ butter rolled in flour, and when enough lay your chickens in' _ . _. .-_,

-.
the diſh, and pour the ragoo over them. Garniſh with leman', _ _

' Or you may make y0ur ſauce thus :*take the gravy the fowls -
were ſiewed in, ſtrain it, ſkim off the fat, have'ready- half a
Pint-tiſ oyſlers, with the liquor ſtrained, put them' to your grac
vy' with a laſs oſ'whitewine, a good piece of butter rolled in l
__at._ ---44.-
._ _._
flour; then boil 'them all together, and pour over your fowls.
Garniſh with leman. - * ' * -_ . . ,.
A 'Io marinatefowlr.. '
i TAKE a ſine large fowl or turkey, raiſe the ſkin ſrom'the'
K
breaſt-bone with your finger, then take a veal ſweetbread and - *
cut it ſmall, a few oyſters, a few muſhrooms, an anchovy, ſome
pepper, a little nutmeg, ſome lemon-peel, and a little thyme; '
chop all together ſmall, and mixt with the yolk of an egg, £
ſluff it in between the ſkin and .the ſlcſh, but take great care
ou do not break the ſkin, and then ſtuff what oyſlers you pleaſe
into the body of the fowl. Y0u may lard the þreaſt of the
fowl with bacon, if y'ou chuſe_it. Paper the breaſt, and roaſt'
it. * Make good gravy,_and garniſh with lemon.- You may'add
a ſew' muſhrooms to the ſauce.
u-..
, A To broil chickens. i ſi, .-.

SLlT them down the back, and ſeaſon , them with PcPPfl' '
aſ_an
.......
and ſalt, lay them on a very clear fire, and at a great diſiancea. r .
Lct the inſide lie next the fire till it is above half done *. then - ,' '
turn them, and take great care the ſit-ſhy ſide do not burn,
throw ſome fine raſpings of bread over it, and let them be or: -
with muſhrooms,
fine brown, and burnt.
but not garniſh with
Let lemon and the
your ſauce be livers
good broiled,
gravy, _ ſi A
the gizzards cut, ſlaſhed, and broiled with pepper and ſalt. ct'-'
.. Or this ſauce; take a handful of ſorrel, dipped in boiling -
-water, drain it, and have ready half a pint of good gravy, a .'
,ſhalot ſhred ſmall, and ſome parſley boiled verv green; thicken
it with a piece of butter rolled in flour, and add a glaſs of red' '
wine, then lay y0ur ſorrcl in heaps round the fowls, and pour
*_ the ſauce over them. Garniſh with lemon. ' - -
Note, You may makejuſt what ſauce you fancy.
Pulletſ thicke-m. '- iſ' I. '
. . ,.- .
three chickens, boil them juſt ſit for eating, but
too much; when they are boiled enough, ſlay all the, ſkin
a
i i . .

. _>- . _
 -'.*I z *.-s.._'- i t-r- = '
\'_ſi.
7. .; ... ., .,';'i!Z'e" Irfefcmkedſ. .,. ,, .v .
off, 'she t'altEſithe whii'e fleſh 'off the' bones, 'pull it tart " thee:
14. 'aboutas
Have thick
_ready as a large'a pint
aquartſierof quill,ofgſſ'oo'd
and half is lon
ErEam' an aas'piece
yourof'freſh
tiger. '
-L
:_a-._.

butter about as big 'as an "egg, ſtir them' together till the'biitter
is all melted, and then put in your chickens with the gravy that '
came from them, give them two or three toſſes round on the
fire, put them into a diſh, and ſend them up hot. _ .
_Note, The leg makes a Very pretty diſh by itſelf, 'broiled
'
. very nicel 'with ſome' pepper and ſalt; the livers being broiled
_.___'-., _._a-..-._ -_.-_ ,-.
and the gizzards broiled, cut, and ſlaſhed, and laid round the
- -legs, with good gravy-ſance in the diſh. Garniſh with lemon.
i _ ct _ A pretty 'may offlaming 'chid-rits. - \,
ſi. TAKE two ſine chickens, half boil them, then take them
'up in a pewter, or ſilver diſh, if you have one; cut up your
fowls, and ſeparate all' the joint-bones one from another, and
_ . then take out the breaſt-bones. If there is not liquor enough
' , from the fowls, add a few ſpoonfuls of water they were boiled in,
. put in a blade of mace, and a little ſalt; cover it cloſe with an' " X
.- .
other diſh, ſet it over a ſiove or chaffing-diſh of coals, let it ſtew
..
till the chickens are enough, and then ſend them hot to thc'j
table in the ſame diſh they were ſtewcd in, '
-*._ -_>.o-_
Note, This is a vcr'y pretty'diſh for any-ſick perſon, or for a
lying-in lady. For change it is better than butter, and the ſauce
is very agreeable and pretty. , "
h-51F,-'-_J,__ N. B. You may do rabbits, partridges, or moor-game 'this
.
' way.
Chicken: cbiringratc. _ *
CUT' off their feet, break the breaſt-bone flat with a ro'lling;
. .-".-.
pin, but take care you don't break the ſkin; flour them, fry
..
- them of a fine brown 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 picce of veal cut very thin,
_ a little mace, two or three cloves, ſome whole pepper, an onion,
'a little bundle of ſweet-herbs, and a piece of carrot, _and then
pour in a quart of boiling water; cover it cloſe, let it ſlew for
a quarter of an hour, then take out the chickens and keep them
.---\-v
---_-*,.-_-ou. - hot: let the gravy boil till it is quite rich and good, then ſtrain
.it off and put it into your pan again, with two ſpoonfuls of red
1 __ wine and a few muſhrooms; put in your chickens to heat, then ' '
.'take'them up, lay them into your diſh, and pour your ſauce
over them. Garniſh with lemon, and a ſew ſliccs of cold had;
warmed in the gravy.
. Note,
 .
,WM.z7.-Lzqm.r
Wf<.
il I-,.4

. made. Haſt and E-ſy- '. - 3: ' 75,

zNote, You may ſill (your chickenswith force-meat, and 1313.;
ZhemſſWitli bacon, an' aſidd truffles,"'mo'rels,' anduſweetbſir'eadg *
ſſ cut ſmall, but then it will'be' a very high diſh. , 4 __ i ...
.,

. a -: - chideſt; iwif-b "had" i- '.'LS'T

art-'etsnr
mw*z'-
'....s"who
me-...>wm_",'i"'),
_ BOILtw'p chickens-'very white in a pot by themſelves, and;
piece of ham, _or good thickjþacon; boil two bunches of celery
tender, then cut themabouttwo inches long, all the white part,
put it intoa
rolled ſaucepan
in flour, with'half
and ſome pepperaand
pintſalt;
of cream,
ſet it aonpiece
the of butter
fire, and _ i
ſhake it often : when it is thick and fine, lay your chickens in
the diſh and pour your ſauce in the middle, that the celery may
lie between the fowls, and garniſh the diſh allrqund withſlices
ofharnorbacon. - . - . .- t
Now' If you have cow balm i" 'he houſe; thntſcm into me;" i. .
and broiled,.does full as will, or better, to lay round the diſh.
a;
.aulev'n'. .,

bbirkehr Luna, tongues, 'at gon an, for' _ ma: an '0f"'

company.
' TAKE ſix ſmall chickens boiled very white, ſix hogs tongUEs, - * LwY'r-qpmrr
ffilaw-r;
"-'Qz_,lv_4;
r jmvl.w'ldvyx vrqn u
-;
boiled and peeled, a cauliſlower 'boiled very white in milk _and
water whole, and a good deal of ſpinach boiled green ; thenl'ay 3 '
y0ur cauliflower in the middle, the chickens cloſe all round, and if _
the tbngues round them with the roots outward, and the ſpi; . j- ct ....--,:

n'ach in little heaps' between the tongues. Garniſh with little '.
._ r..> ,.. _.a- .
pieces of bacon toaſied," and lay a little piece on each 'of the v
' tongues. .l - * - ' - v
,-..)\
Scotch chickens. - i' * '.'
FIRST waſh your chickens, dry them in a clean cloth,_and JI' '

ſinge them," then cut them into quarters ; put them into a ſtew- .- .
pantwo
or or of
ſaucepan, anda juſt
mace and littlecover them
bundle with water,
of parſley; putthem
cover in ablade
cloſe,1 . ict
and let them ſlew half an hour, then chop halfa handful ofclean , ' .
Waſhed parſley, and throw in," and have ready ſix eggs, Whites v ' . z.&Rd-hat.
..

and all, theſſm

all over beat fine. Let your
as it boils; _thenliquor
ſend boil up, and hot
all together pourinthe egg.__
a deep
i..

diſh, but take out the bundle of parſley firſt. You muſt be
ſure to ſkim' them well before you put'in your mace, and the
broth will be fine and clear. 7
4.-.TLPH'WV

' JtIole, ._;

-W.4,. _.- .
'.. 4-. _4.

778 _ _' The' Art qf Can/ley," ' _ .

' Note, This is alſo a very'pretty diſh for ſick people," hut the
- Scotch. gcntlemen'are
, 1 'oſ it. __
very ſond " . I _ - _"','_'*" .

v _ To mari'zate cþickem. , _
_- - .CUT two chickens into quarters, lay them in vine-gar for
.t' three or four hours, with pepper, ſalt, a bay-leaf, and a ſew
' "cloven, make a very thick batter, firſt with halſ'a pint of wine
'and flour, then the yolks of two_ eggs, a little melted butter,"
ſome gratecl nutmeg and chopped parſley; beat all very well to
gether, dip your fowls in the batter, and ſry them in a good deal
* of hog's lard, which muſt firſt boil before you put y0ur chickens' *
in." Let them be of a ſine brown, and lay them in your diſh
like a pyramid, with fried parſley all round them. Garniſh
with lcmon, and have ſome good gravy in boars or baſons._ "
Toſtrw thicke-in. ' i i - i; ,:*

_ TAKE two chickens, cut them into quarters, waſh them ,

clean, and then put them into a ſaucepan z put to them a quar-u
'er of a pint of water, halſ a pint of red wine, ſome mace, pep
per, a bundle ofſweet-herbs, an onion, and a ſew raſpings; co
ver them cloſe, let them ſtew half an hour, then take a piece oſ
T butter about as big as an egg rolled in flour, put in, and cover
' it cloſe for five or ſix minutes, ſhake the ſauccpan about, then
take out the ſweet-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. Garniſh with lemo'n.

Dark: (i la made.
' TAKE two fine ducks, cut them into quarters, fry them in
butter a little brown, then pour out all the ſat, and throw a lit
tle flour over them; and half a pint oſ good gravy, a quarter.
ofaſweet-herbs;
ſ ' of pint oſ red wine, two ſhalots,
cover them an let
cloſe, and anchovy, and aa quarter
them ſtew bundle

'_ oſ an hour; take out the herbs, ſkim off the ſat, and let your
ſauce he as thick as cream 5 ſend it to table, and garniſh with
lemon. a '
i ' i, To dy'd) a build duck the [Je/3 way.

* FIRST half roaſt it, then lay it in a diſh, carve it, but
'leave the joints hanging together, throw a little pepper and
_ ſalt, and ſqueeze the juice of a lemon over it, turn it on the
' ' ' - breaſt,
 H_9
5.
-xnw

A 7 _ made Plain 'and any. ' i 79 _w>zmffiwq,uzw-Þz-QM

breaſt, and preſs it hard With a plate, and add 'to its own gravy,
twor'or three ſpoonſuls of good gravy, cover it cloſe with another ,
diſh, and ſet over a flove ten minutes, then ſend it to table hot
in the diſh it was done in, and garniſh with lcmon. You may
_add a little red wine, and a ſhalot cut ſmall, if you like it, but ' 'i '
it is apt to make the duck eat hard, unleſs you firſt heat the -
wine and pour it in juſt as it is done.v . . _ f
'her
I'cuſTT
unkn-
ſ" -yon.-
. '
i i To boil a duck or a rabbit will) onions.
BOlL your duck or rabbit in a goodideal oſ water; he ſure :
to ſkim your water, ſor there will always rife a ſcum, which if
it boils down will diſcolour your ſowlg, &e. They will take
about half an hour boiling; for ſauce, your onions muſt be peel
ed, and
into thinthrow
ſliccs,them
boil into
themwater as you
in milk andpecl them,
water, andthen cutthe
ſkim them.
li- - - i' a-'*_*j>\";
qupſnf-T"{..."<*$LTZ'*,)>K\-.

quor. to Halſ
ſieve drainanthem,
hour will boil them.
put them Throw them into
into a'ſaucepanand chopa clean
them ' v
ſmall,ſhake in a little Hour, put to them two or three ſpo-onſu'ls
oſ cream, a good picce oſbutter, ſtew all together over the fire. ſ
till they are thick and ſine, lay the duck or raþhit in the diſh,
and pour the ſauce all over; iſ a rahbit, you muſt cut off the
head, cut it in two, and lay it on'each ſide the diſh. 1-a
1 'J._o"s-'\_4-., ."ſ_ -
...-.wz
Or you'may make this ſauce for change: take one large
enion, cut it ſmall, halſ_a handful of parſley clean waſhed and 'A ' '
picked, chop it ſmall, a lettuce cut ſmall, a quarter of a pint ___'
' of good gravy, a good piece oſ butter rolled in a little Haut; ' ſſ. 7..
add a littlejuice oſ lemon, a little pepper and ſalt, let all flew jj
together for half an hour, then add two ſpoonſuls oſ red wine.
_ This ſauce is moſt proper for a duck; lay your duck in the diſh, _
--'Aa-lhkfl'dh
and pour your ſauce over it.
*2-->-.._
i Toſtew-pan
PUT a deep drc/i a dat/e witbgrcm
over the fire, withpurſe,v
a piece of freſh *but-
i " ct_-_ſ3. e . '*a'.TT",*:"1.*'

ter;
minutes,
ſingethen
y0urpour
duckout
and all
flourthe
it, ſat,
turnbut
it inlet
thethe
panduck
two orremain
three '- .

in' the pan; put to it halfa pint oſ good gravy, a pint of peaſe,
two lettuces cut ſmall, a ſmall bundle oſ ſweet-herbs, 'a little' If:
-
pepper 'and ſalt, covcr them cloſe, and let them ſlew ſor' half an
hour, now and then give the pan a ſhake; when they arejuſt' _ 1
done, gratein alittle nutmeg, and put in a very little beaten' mace, '
gra4y-'t
'-\.'raw-4,"
and thicken it either with a piece of butter rolled in ſlour, or the
yolk oſ an egg beat up with two or three ſpoonſuls oſ cream z -
ſhake it all together ſor three or four minutes, take out the ſweet:
herbs, '
.:.a..-.-m,4.
 V? - TT " zſPt4NMCfflkrtx. ' r
herbs, lay the duck itſ-the diſh- and nour. the ſat-ce' .oy'srit- il
You WYSZ'PUÞ will! boiled niixrtshopacdaror .lFt'jtalpas-o - .
.d, ' t p . 2 iſ, dreſſ, a duck ;({ſi[£l_l_)_}2_&niſ-'.4 -
....
ſi ' T?- TAKE three-orlſour cucumhers, pare-them', take-'out v'the
' ſecda,.cut them in_to little pieces, -lay.them in Vinegar ſor.two_or
three hours beſore, with two large onions peeled and ſliccd, then
do your duck as above; then take the duck out, and put in the
cucumbers and 'onions, firſt drain the'm inla cloth, 'let them be a i
littleyour
'let brown,
duck ſhake a littleinflour.ovcr
be ſtewin'g them with
the .ſaucepan 5 in halfa
the mean
pinttime
'oft
gravy ſor a nearter oſ an hour, _then add to it the cucumbers
and onions, with vpepper and ſalt__t,q your palatc, a good piece of '
butter rolled in flour, and two or three ſpoonſuls _Qſ red wine ;'
ſhake all together, and let it ſlew together for eightorjgn _mi
* . 4 notes, then take up your duck and pour the ſauce over it,
..n ' Oryou may roaſl: your duck, and makejhisſauce and pour
' _ over it," but then a _quarter oſa pint oſ gravy [will Ihe enough.
V

i TAKE a J, 'To lard

duck, dreſsit aWith
dudclittle
(ijapieces
&raiſe.oſ bacon,. " ſeaſon
'.'..;.' 'it
' inſide and out with pepper and ſalt, lay a layer oſ bacon cut
thin, in the bottom of a ſiewapan, and then a layer _oſ lean
ſ ' 'beeſ cutbundle
a little thin, then lay your duck
oſ ſweet-herbs, withorſome
a blade carrot,
two of mace,an
andonion,
lay a
. thin layer of bccſ over the duck; clover it cloſe, and ſet it over a
'flow fire for eight 'or ten minutes, then take off the cover and
ſhake in a little flour, give the pan a ſhake, pour in a pin' of
ſmall broth, or boiling water; give the pan a ſhake or two, cover
> it cloſe again, and let it ſtew half an hour, then take off the
cover, take out the duck and keep it hot, let the ſauce boil till
' . there is about a quarter of a pint or little better, then ſtrainit and
put it into the ſtew-pan again, with a glaſs oſ red wine; put
in your duck, ſhake the pan, and let it ſtew four or five minutes;
then lay your duck in the diſh and pour the ſauce over it, and
garniſh with lemon. Iſyou love your duck very high, you may *
fill it with the following ingredients: take a veal ſwcetbread cut
in eight or ten pieces, a few truffles, ſome oyſters, a little ſweet
herbs and
rſſnacc; ſill parſley ch'opped
your duck with fine, a littleingredients,
the _above pepper, ſalt,_and beaten '
tie both'ends
.
I'
ſ
tight, and dreſs as above; or you may fill it with force-meat
made thus: take a little piece of veal, take all the ſkin and ſat
off, beat in a mortar, with as much ſuet, and an equal quan
,. _'l -* . 6 _ _A A trty
l i ' - - . "an '*'f'-' \*.;.

nt; v'ozee'P'V"
 Friarſ: Plain and Pay-i 'if ' . i Silk. iffl
l b
'*'ii
v-r"wr'-o"nVſy-'iQ-

my oi e'rum'b's 'of bread, a ſew ſweet-herbs, ſome pa'rlley chop; . .7 .

i pcdſa little lemon-peel,pcpper, ſalt, beaten mace, and nutmeg, '
i and mix it up with the yolk of an egg; - - r _1 -
i You may ſtew an'ox's palate tender, and cut it into pieCes,
t. . with ſome artichoke-bmtoms cut int'o ſour, and toſſed up in the r.",., .,. _

ſauce. You may lard your 'du'ck or let it alone , 'juſt asyou
__
1 Pleaſe; for my part l think it beſt without; - '
_-
'34
Irn-'V'T"flye
'4M'ſizzz
wqop}.ro-vu<-zrfifflztvfw
l_ .
r To boil
LET your ducks be duck:
la'rdcd,'be
andFrenrb way. then take them _ſ z'- > i
half roaſted, ._ -A-.
-.r',.,
vA*A'e_._..

..'__
i' 'off the ſpit, put them into a large earthen pipkin, with halfa
;" 'pint oſ red wine, and a pint of good gravy; ſome cheſnuts, firſt' ſi
.
_
3 roaſted and peeled,halſ a pint of large oyſlers, theliquor ſtrain- U .
.
zi' . 'ed' and the bcard's taken off, two or thſ-ce little onions minccd r
ſmall, avery little ſtripped thy'm'e, mace, pepper, and a little .
singer beat fine; cover it cloſe, and let them ſtew half an hour . A', >_ ,
.
over a ſlow fire, a'nd the cruſt oſ aFrcnch roll gra'ted when you
A
put in your gravy and wine ; when they are enough take them _ _ -- '
up, and pour the ſa'uce over them.
,-._.>-.4-.,_a. To dreſi a ga'oſe teſt/9 ozrioirr aſ' ctcaibbagdrſ '

SALT
our. Youthemay
gooſe for amake
either week, then boil it.
oniotþſauce * It.dowill
a's we ſortake an * 'A i
ducks,

ili br cabbage
pepper and boiled,
ſalt; laychopped, andinſlewcd
the gouſe in_buttcr,
the diſh, with
and pour thea ſauce
little ſi

over it. lt eats very good with cither.. _ -- ' -- e-'-_".*'*'

..Dirtctiam for rocſtz'nga g'oaſZ. . '* ſi' v

I
i.
.TAKE ſage, waſh it, pick it clean, chop it ſmall, ffim _ A" .
'i.ct.r.4La.z-._:.>_-. . pepper and ſa t; roll them with butter, and put thcminto th'e' _
elly; never put onion into any thing, unleſs you are ſure every
bb-ly_lovcs
waſhed. Iit; takethecare'that
think b'eſt wayyour
is to gooſe
ſeald abegooſe,
cleanand
picked and ct
then you. i
are ſure it is clean, and not ſo ſtrong: let your water be ſcaldingſi i
fist-w
_ ._F-n-
_.-_._.-

hot, dip in your gooſe for a minute, then all the feathers will -' 1 . 4'
.come off clean t 'when it is quite clean 'waſh it with cold water, - . a
and dry it with a cloth; roaſt it and haſte it with butter, and
when it is half done throw ſome flour over it, that it may have
a fine brown. Three quarters oſ an hour will do it at -a quick
.-c._.-I>
fire, iſ's ithave
is not too_largc,'
go'od 'gravy inotherwiſe
a baſon,v itand
willapple-ſauce
require an inhour'.
an; -- _.
Alway 75
..,]_,_,.
t5,

other. I
A'-
awry'
.i-l-lv: A i t . .

'
No..cc.

't Q i s' a:,- g.,_ -'

-:.J-.---.- *_:- -<- -,> 2; _--.1- _V..
.Kl
.8g_ _ſi: _-;_.Tl_*e of_Cqal*ery,' > _ __* '
-* li'Jqſi'i-ilrc aſ T-v'- Agmſin 'gaoſa' ſiſſ * 1 ,
t'

1 'NEVER pint' any ſeaſoninginto it, unleſs' deſired,v Yo'u

' muſt either put good gravy, or green-ſauce in the diſh, made
'thusz take a handful of ſorrel, beat it in a mortar, and ſqueeze
thejuice out,
little ſugar, addit to
heat in ita the juiceand
pipkin, of an orang'e'or
pour lemon,
itſi into your diſh;andbuta
the bcſl: way is to put gravy in the diſh, and green-ſauce in a
cup or boat. Or made thus: take halſa pint oſ the juice of
ſorrel, a ſpoonſul of white wine, a 'little grated nutmeg, a
little grated bread 3' boil theſe a quarter oſ an hour ſoſtly, then
' ſtrain it, and put it into the ſaucepan again, and ſwceten it
_ ' with a little ſugar, give it a boil, and pour it into a diſh or
' baſon; ſome like a little piece oſ butter rolled in flour, and
v. put into it. *
r , - -To dry agooſh. _
GET a ſat gooſe, take a handful. of common ſalt, a quarter
oſ an ounce of ſalt-petre, a quarter oſ a pound of coarſe ſugar,
mix all together, and rub your gooſe very wrll: let itlie in
this pickle a fortnight, turning and rubbing it every "day, then
_.*
_. -_e,. e.__v.*- z1,. roll it in bran, and hang it up in a chimney where wood-ſmoke
is* for a week. If you have not that conveniency, ſend it to
. the baker's, the ſmoke of the oven will dry it; or you may
hang it in your own chimney, n'ot too near the fire, but make
a fire under'ir, and lay horſe-dung and ſaw-duſl: on it, and that
-' ſinwill
dryſmother and ſmoke-dry
place, you may keep itit;two
when
or itthree
is well dried keep
mouths it in
or more;
' when you boil it put in a good deal of water, and be ſure to
ſkim it well.
.
. Note, You may boil turnips, or cabbage boiled and. (lewed
in butter or onion- ſauce. .

.-.*-.-_ .
' To dreſs a gooſe in ragoo,
-
FLAT the breaſt down with a clc'avcr, then preſs it down
with your hand, ſkin it, dip it into ſcalding water, let it be
_. . ,
cold, lard. it with bacon, ſeaſon it well with pepper, ſalt, and
.-
...,
a little beaten mace, then flour it all over, take a pound oſ good
._ beeſ-ſue: cutſmall, put it into a deep ſtew-pan, let it be melted,
then put in your gooſe, let it be brown on both ſides; when it is
brown put in a pint oſ boiling Water, an onion or two, a bundle
of ſweet-herbs, a bay-leaf, ſome whole pepper, and a ſew
_cloves; .cover it cloſe, and let it ſlew ſoftly till it is, tender.
.' About half an hour will 'do-it, if ſmall 3 iſ: a large one, three,
\- , Y
, .
.'u'
quarters
-"'
- -,* '
.
. '* . - -.
'
 '
.-_ ...ff.
' mede'PI'ailtand Eaſy. ' ' ' 33 7
quarters of 'an hour, 'In the mean'time make'a ragoo,;_boi1 ' .þ ſi
ſome turnips almoſt enough, ſome carrots and onions quite ,
-,: enough z cut them all into little pieces, put them into a ſauce.
_-. _=._
pan with half a pint of good beef gravy, a little pepper and
' ſalt, a piece oſ butter rolled in flour, and let this ſtew altoge- " '
ther a, quarter oſ an hour. Take the 'gooſe and drain it well,
' 'then lay it the
Where in the diſh,is and
ſionion pour the
diſliked, leaveragoo over it.
it out. You- may' add .

cabhage boiled and ehopped ſmall; . '.

. _ gooſe r? [a made; .
,4 TAKE a ii'r'g'e finegodſe, pick it clean, (itin it, and cut it'
' doxiin the back, bone it nicely, take the ſat off, then take a
." 3 dried tongue, 'boil it and peel it: take a ſowl, and do it in tl'le- '
l;" i ſame manner as the gooſe, ſeaſon it with pepper, ſalt, an'd beaten
a £ mace, roll'it round the tongue, _ſeaſon the gooſe with the' ſame,_"j*-F .'
I put the tongue and fowl in the gooſe, and ſew the gooſe up t
17 again in the ſame form it was before; p'ut it into a little pot
that will juſt hold it, put to it two quarts of beeſ-gravy, 'a
i bundle of ſWeetsherbs and an onion ; out ſome flice's oſ harn,
5 or good bacon, between the ſowl .and gooſe; cover it cloſe. ' , _
_<-._
and let it ſtew an hour over a good fire: when lt begins to boil I
let it do very ſoftly, then take up your gooſe and ſkim off all
"7.
', the ſat, ſtrain' it,_ put in a glaſs Oſ red wine, two ſpoonſuls of *
' catchu'p, a veal ſweethread eut ſmall, ſome trufi'les, morels, and
i inuſhrooms, a piece oſ butter rolled in flour, and ſome pepper'
r- 'and ſalt, iſ wanted ; put in the gooſe again, eove'r it cloſe, and
'5 let it ſtew half an hour longer, then take it up and pour the
M_ _ _*.*'. £ tagoo over it. Garniſh with lemon. _' , _
,_. Note, This is a very ſine diſh, You muſt mind to ſave the
MM.A__A__
' hones of the gooſe and fowl, and put them intothe gravy when *' '
.. it is firſt ſet on, and it will he better iſ you roll ſome beeſ-mar.
. tow between the tongue and the ſowl,and between the ſowl and .
.
.
gooſe, it will make them mellow and eat fine. ' You may add
* .fix or ſeven yolks of hard eggs whole in' the diſh, they are a
pretty addition. .Take care to ſkim 'off the ſat. - _
.
-

.-
, J , Toſtewgiblm. ' -'
LET
lv" ,l>0nes in them
two, be
cutnicely ſcalded
the head and piclted,brealt
in two, and cut off thethenoſtrils;
two pinion
cut _
'*' '. the liver in two, the gizzardin ſour, and the neck in two; (lip v '.
Off the ſkin o'ſ the neck, and make a pudding with two hard -
egg' chopped fine, the crumb oſ a French roll ſleeped in hot * 7' '
Ga- milkv
 zz' "renouned-ry, .'
"mill' two or threehours, then mix 'it'with the hard egg, a little 'p
.. , nutmeg, pepper, ſalt, and a little ſage chopped fine, a very little
melted
'fill butter,
it with and_ſiir ittietogether:
ingredients, the othertieend
onetight,
end of
andthe,ſkin,and
'put all to. *i
gether in the ſauce-pan, with a quart of good mutton broth, a
ct bundle
or threeofcloves
ſweet-herbs,
tied upan onion,
looſe in aſome whole
muſlin rag,pepper,
and a mace, two
very little -w.,._ _ _

A ' quite tender,

piece of then takecover
lemon-peel; a ſmall French
them cloſe,roll
androaſted brown
let them on till
ſtew allv =ſſX
ſides, and put it into the ſauce-pan, give it a ſhake, and let itſſli
. flew till there isjuſt gravy enough to eat with them, then take zi
Out the onion, ſweet-herbs, and ſpice, lay the roll in the middle, 'I
' the giblets round, the pudding cut into flices and laid round,
* and then pour the ſauce over all.
z

Another way.
TAKE the giblets clean picked and waſhed, the feet ſkinned ct
and bill cut off, the head cut in two, the pinion bones broke
into two, the liver cut in two, the gizaard cut_into ſour,the pipe
'_ 'pulled out of the neck, the neck cut in two: putthem into a'
pipkin with half a pint of water, ſome whole pepper, black and
i vawhite, a blade
little cruſt of of mace,then
bread, a little
coverſprig
themof cloſe,
thyme,and
a ſmall onion,
ſet them on
'a very ſlow fire. W'ood-embers is beſt. Let them ſlaw till they
. are quite' tender, then'take out the herbs and onions, and pour z:
them into a little diſh. 'Scaſon them with ſalt. '
1,
. .- .1_;.,-_=e,._ =e.
To roaſt Ata'geo'zr.
, FILL them with parſley clean waſhed and choppcd, and ſomt .
Tpepper and ſalt rolled in butter; fill the bellictes, tie the neck- i
end
ſilegs,cloſe,
on each ſo that
andh00k
have hangnothing
a 'little ironcan
a pigeon;on run-out,
purpoſe, put
faſten one a ſkewer
with
endſix through
of hooks
the ſtring the
the rr
to it,to and

* rchimney, and the other end to the iron (this is what we call tnt i
', - poor man's ſpit) flour them, ſſbaſte them withbutter, 'and ttſſrqr- 1
4r-W-c'._. .
0 them gently ſor fear of hitting the bars. They will roaſt nicely,
_ and be full of gravY. Take care how you take them off, nutſſ
i to loſe any of the liquor. p You-may melt 'a very little butter"
'and put into the diſh. Your pigeons ought to ble quite freſh.
as:.t-u_r.n.
usant .and not t00 much done. xThis is by much the beſt way of
doing them, for then they will ſwim in- their own gravy, ar-J
i' . 'a very little melted butter will --do. i' - - When'
 .'ww
,. . uh<'

* ' madePIaizandEafi; . -
When you roaſt them on a ſpit all the gravy'runſis out, (or if .
'* ' 85, *'
P-'N

ſoouwell,
ſtuffthough
them and
they broil them
will he verywhole
good you
withcannot
parſleyſave
andthe gravy '_ ct'
buttetin
- the diſh, er ſplit and broiled with pepper and ſalt. *_ - -
£ _ o. i' i Taþoilpx'gronr.. . 1 p _ 5

£_ BOIL them by themſelves, for fiſtcen minutes, then boil a' 1 ſi '
-'wyc'.
*r
handſome ſquare piece oſ bacon and lay in the middle; ſtew -. .'
* ſome ſpinach to lay round. and lay the pigeon: on the ſpinaeh.- -- .' _
Garniſh your diſh with parſley laid in a plate before the fire 'o
criſp. Or you may lay one pigeon in the middle, and thereſt . .
round, andeach
bacon on the ſpinach
pigeon. between
Garniſlteach
withpigeon, andbacon
ſlices of a fliceand
of' ſi "
-.-*.v-ou.- hv
melted butter in a cup. v ' ' . -
_'I'o [a doubt pigeon', i
.v
ſi''" ._.-.
. .,.._

TAKE a large ſauce-pan, lay a layer of bacon, then a layer; -_

of veal, a layer oſcoarſe beeſ, and another little layer of veal,"
about a pound oſ veal and a pound oſ beeſ cut very thin,a piece. .- H.';..,.,..
mumaw,
.-_,m'_,..'-.-
nafi ._,-._fi.e,.d:-
white
of pepper,
carrot, a blade
a bundle oſ or two oſ mace,
ſweet-herbs, ſour orſome
an onion, five black
cloves,and.
a," . _ * .' .'
_ little cruſi: oſ bread toaſtc'd very brown. Cover the ſauce-Pan. ſi
'__ cloſe, ſet it over a ſlow fire ſor five. or ſix minutes, ſhake in_ſſa _
little flour, then pour in a quart oſboiling water, ſhake it round,
', .cover it cloſe,and let it ſtew till the gravy is quite rich and good, .
<._'
-'->
=*.-'in
'.-. _..
£ then ſtrain it off and ſkim off all the "ſat, In the m'ean time ſtuff
; the hellies oſ the pigcons, with force-meat, made'thus: take a '
pound of veal, a pound oſ beeſ-ſuet, beat both in a mortar ſine,
an equal quantity oſ crumbs oſ bread, ſome pepper, ſalt, nut- -
- meg, beaten mace, a little lemon-peel cut ſmall, ſome parſley -' ' ',
J cut ſmall,and'a very little thyme ſtripped; mix all together with
._. ' the yolk oſ an egg, fill the pigeons, and'flat the breaſt down,
flour them and ſry them in freſh butter a little brown: then pour _ e'uct-v
'd-_"-:*
'm-'

the ſat clean out oſ the pan, and put to the pigcons the gravy,
n,- .tt.. . -._L.
cover them cloſe, and let them flew a quarter of an hour, or
till you think they are quite enough; then take them up, lay aimI
-aLn-wu,n-
them in a diſh, and pour in your ſauce : -on each pigeon lay a ' '
bay-leaf, and on the leaf a ſlice oſ bacon. _You may garniſh
with a lemon notched, or letit alone, v . ' _
Note, You may leave out the ſluſiing, they' will be very rich ' -
_ and good without it, and it is thebcſi way oſ dreſſing them for ſ
, 3 fine made-diſh, . G 3.. \\ _' < v '
Pigmrr-d .Z'Z. .

.N ._ -u.
 lrl

L-.J-uſu:aiſing.k-u.-z'

on'
.' .A. . ~ 'The-'du of carter), -.
_ 7.;" . 4. ,':
1134.
'I . .? ,' _
3_._).
_','}'.'? if' ,.'..-y
a ..t ,. ' ' * Pigeons (In-pair; _v ' :*
-.x .. t,"
Esagobd ſqrce;mezz as abpve,ſieut off the feet quite',
iPLE
4_Fa.yN,nd;
'.u..tzſ-4'.
i.-1's.w*f.ſ_i'li*. fluff them in the ſhape of' a pear,'roll them in the-yolk of an
egg, and then in crumbs oſ bread, ſtick the leg at the top, and
butter a diſh to lay them in; then ſend them to an oven to bake, '
but do not let them touch each other. When the are en0ugh, _
ley them a diſh, and pour in good gravy thickened with the
yolk'oſan egg, or butter rolled in-flour: do not pour your gravy .
over the Pigeons. You may garniſh with lernon. It is a pretty
genteel diſh; or, ſor change, lay one pigeon in the middle, the
-__v4:_.
'.-,_-.,i._U,k.-
reſt round, and ſtewed ſpinach between; poached eggs on 'the
ſpinach. and
i guarters, Garniſh
have with
meltednotched leinon
butter in boats.and orang'e cut into

**&4
NNW-V
gAte'
A'
i7.-
:ba',
_n"Is
*-d\&Is.
I'.v-*0"mI-3_'.*Tx]<"
Pigeons [lo-ped. )

\
TAKE
make a ſmall as
aſi ſome-meat eahhage
before,lettuce, juſl:the
only chop cutheart
out ofthetheheart and
cabhagc
'

>\v. and
withmix' with it; thenſryyou
a packthreſiad; muſtlight
it oſa ſill up the place,
brown andbutter,
in freſh tie it acroſs
pour'
- out all the ſat, lay the pigeons round, ſlat them with your hand,
ſeaſon them a little with pepper, ſalt, and beaten mace (take
great care not _to put too much ſalt) pour in halfa pint oſ Rhe
niſh wine, cover it cloſe, and let it ſtew about five or ſix minutes ;
'ffv-
'-_
' -z4>-a< __4
then put in halſ a pint of good gravy, cover them cloſe, and let
-,t_hcr_n ſlew half an hour. _Take a good piece of butter rolled in
flour, ſhake it in: when it is ſine and thick take it up, untie it,
. , lay the lettuce in the, middle, and the pi eons round: ſqueeze
l
' in a little lemon juice, and pour the ſauce all over them. Stew
. a little lettuce, and cut it into pieces ſor garniſh with pickled
red cabbage, ' , . '
Note, Or for change, you may ſiuff your pigeons with the
ſame force-meat, and'cnt two cahbage lettuces into quarters,
i_-J_iuaa_-'LH
n.*d_t.-*u'.neM-,i.xUz.
and ſlew as above: ſo lay the lettuce between each pigeon, and
one in the middle, with the lettuce round it, and pour the ſauce
all over them. ' ' '
" * Pigeons furrow. _ _
.l - FORCE your pigeons as above, then lay a ſlice oſ bacon
on thebreaſt, and a ſlice oſ veal beat with the back oſ'a knife,
_and ſeaſoned with rriace, pepper, and ſalt, tie it on with a.
' ſmall packthread, or two little fine ſkewers is better; i'pit
them 'on a ſine bird ſpit, roaſi:* them
ſi and
. ' baſte
. with
' a piece of
butter,

T."
 i 'made'Pſai'i'ſſaml-I'Eafiſi
0
a i
butter, then with-the yolk oſ an egg, and then haſie'them again ' ' i
, e-n;,*1'rFr.-.*m,-MKVv-'W
7-
'87
This:,
with crumbs of bread, a little nutmeg and ſweet-herbs; when
enough lay them in your diſh, have good gravy ready, with
trufiies,
niſhſſ withmorels,
leman.and.". muſhrooms,
" - to
. pour
, -,_into your
- diſh, _Gzz,
I. t
._4l__l-.

Pigeonr in compote'witb white are." *'

..'E
i. " LET your pigeons be drawn, picked, ſcalded, and flayeda
_t'hen put them into a ſtew-pan with veal ſweetbreads, cocks
combs, muſhrooms, truffles, morels, pepper,_ſ.tlt, a pint of
thin gravy, a bundle of ſweet-herbs, an onion, and a blade or
_
ſir!
ſi;
. two of macet'cover them cloſe, let them flew half an hour, _ , .
then take out the herbs and onion, beat up the yolks oſ two 'or ' _._
three eggs, with'ſo'me chopped parſley, in a quarter oſa pint of
cream, and a little nutmeg; mix all together, ſiir it one way
. till thick; lay the pigeons in the diſh, and the ſauce all over,
_Garniſh with lemon. . ._ . > . 4 .
A French pupton of pigerim; ; ' i '41

ſi- TAKE ſavoury force-meat rolled out like paſie, put it in a - _,

buttertdiſh, lay a layer oſ very thin bacon, ſquab pigeons,ſlieed. ' ..
ſweetbread, aſparagus-tops', muſhrooms, cocks-combs,a palate . '
- boiled tender and cut into pieces, and the yolksv oſ hard eggs ;
make another force-meat and lay over like a pye, bake it; and
*-*_whcn enough turn it into adiſh, and pour gravy round i't.( _ - qþ-r?"
a'...
a, _
Pigrom' boiled With rice. A. i
. n.- ._LI... .'_- .
TAKE ſix pigeons, ſtuff their bellies with pariley,*ctpepper,ſi _' A. '
'musa->'uc..*wvM-w"
mW'qD-*_wWM'X-)t1W*'-. w v '.
'7.,.,4.-4-,_
and ſalt, rolled in a very little piece oſ butter; put them intoa
quart oſ mutton broth, with a little beaten mace," a bundle of
ſweet-herbs, and an onion; cover them cloſe, and let theml. sil
a ſull quarter oſ an hour; then take out the onion and ſweet
herbs, and take a good piece oſ butter rolled in flour, put it in
and give it a ſhake, ſeaſon it with ſalt, iſit wants it, then'have
ready half a pound oſ rice boiled tender in milk; when it begins
to be' thick (but take great care it do not burn) take the yolks
oſ twoand
cream or three
a littleeggs, beat ſiir
nutmeg, up itſitogethcr
with two ortillthree
it is ſpoonſuls of._
quite thick, .
-
then take up the pigeons and lay them in adiſh; pourthe gravy -
to the rice, ſtir all together and pour over the pigcons. Gar
niſh with hard eggs cut into quarters. * *
_L-_._. G4i Pigta'dj- i
.
'T
'_*4
 , ,. -.- .- ___-w
___ _Tffi
> _ flaw-W-
. .=-_..,_.=

-7;_.

-
. _-x,_w.,x'.v;_<
-..',
- On' *- _ - fiſhe-ſir' qf Caokcry,._

.
-
. zJTAjKE your. pigeons, ſeaſon them with pepper and ſalt, take
a.la'rgepiece of butter-[make a puff-paſle. and roll each pigeon.
.zſi. . _,4.'. in a piece oſ paſle - tle them in a cloth, ſo that thepnſtfi do no; 1
break, boil them in a good deal oſ water. They will take an ſ
=:-..."-.
Can;
.*..-'
'-.'. :. }L
hour and a half boiling; untie them carefully that they do not
_ þrealt; lay them in the diſh, and you may pour a little good
gravy' in the diſh. They will eat exceeding good and nice'I
and will yield ſauce enough oſ a very agreeable reliſh. 3.
, i
-'
. Pigaarzrin Fticandaj.
;'-.=._ .'
&ii-je.
:":_.':.;L
l:,
.-'.-'! ſſAFTER having truſſed your pigcons with their legs in their
bodies,
lay themdivide them inwith
in a ſtew-pan two,theand lard ſide
larded them with bacon;
downwardsſi, and then
two
Whole lecks cut ſmall, two ladleſuls oſ mutton broth, or veal.
gravy; cover them cloſe over a very ſlow fire', and when they are
have
1.."
in:
'an
erth',
12.:
2
'vin!-
'r..r enough make your fire very briſk, to waſte away what liquor
remains: when they are of a fine brown take them up, and pour
out all the ſat that is left in the pan; then pour in ſome veal
gravy to' looſen what flicks to the pan, and a little pepper; ſhr '
it about ſor two or three minutes and pour it over the pigcons.
4 his i; a pretty little ſide-diſh, , _ 5
n * '
K To ragſ) pigeon: with _a farre,
MAKE
. ſiſuct a ſarcegrated
or marrow, with the livers
bread, andminced ſmall,anas equal
hard egg, muchquarif
ſweet '
_xſi"':*,
.'t-s-ct
'Ji
. ſietity of each; ſeaſon with beaten mace, nutmeg, a little'pep'q
per, ſiſalt, and a little ſweet-herbs; mix all theſe together with

.I'I'-Z'"-;-*'.
the legcts
the yolkand
of an
the egg,.then
boſidy, and cut
verythe ſkin oſwith
carefully your y'our
pigeon betWeerj
finger raiſe
_ the ſkin from the fleſh, but take eare you do not break it: their
* force them with this ſarce between the ſkin and fleſh, then truſs_
the leg; cloſe to keep it in ;_ ſpit them and roaſt them, 'drudge
_ them with a little flour, and buſle them with a picce oſ butteri
ſave_the gravy which runs from them, andmix it up with a_
'little red wine, a little of the Force-meat, and ſome trotmeg.
_'Let 'it boil, then thicken it with a piece'oſ butter 'rolled in
flour, and the yolk oſ an egg beat up, and ſome minced leman;
þvhen enodgh lay the pigtons in the diſh and pour in the ſauce.
, , . - -. r - -. i . . . o
 .{_'ſi
.i -4.r,'.
.ii'
ar'-

V "than fromair-w, * 39 .'

a;".
>

L- To dreſs pigeon? Mr ſpark ;-' . '- :. ..

"ſiſiþ'lRST ſſevr your pigeons in a very little gravytill, enough', '
ſi w
-w',-<* ,

"A'''*\';In>*" :7'-.me"*' *'"

mid take different ſorts oſ fleſh accordinglto your fancy, &e. bothſſ
of butche'r's meat and fowl; chop it ſmall, ſeaſon it with beaten' T '
mace, cloves,*pepper, and ſalt, and beatit in a mortar till it is
like paſlc; roll your'pigeons in it, then roll them in the yolk of I'
"'4.-r-W,("-w" _
ancggflhakg flour and crumbs oſ bread thick' all over, have ready' .

ſome beeſ 'dripping or hog's lard boiling; fry them brown, and: -

lay-them in-yout_ diſh, _ Garniſh with ſricd parſley,

ct'Pigeqhtin a hole. '
' a ,._.,
"

0 TAKE your pigeons, ſeaſon them with beaten mace, pep-= .-'.
per, and ſalt; put a little piece of butter in' the belly, lay,
them in a diſh, and pour a little batter all over them, made
with a quart oſ milk and eggs, and four or five ſponnſuls of ..t'
" >_.-.
'anue\-' ſ'ipj&*þo'-*-Nth*ſiw.-"'þhnr'lf"m-r' l- r.ſ.r.t.v1lAp-,
flour. Bake it, and ſend it to table. It is a good diſh,

* Pigeons in piqrlr'co,
TAKE' the liVers, with ſome ſat and lean dſ harn or bacon,
muſhrooms, trufiles, parſley,and ſweet-herbs; ſeaſon with beaten ' '
.' eggs,
mace, put
pepper,
it intoand
theſalt; beatroll
bellies, all them
this together,
in a thin withtwo raw ſ i i
ſlice'oſ Veal,

over that a thin ſlice of bacon,_wmp them up in white paper, ſpit

them on a ſmall ſpit, and roaſt them. In the mean time make
ſor them a 'ragoo of truflles and muſhrooms chopped ſmall with
vparſley cut ſmall; put to it halſa pint oſ good veal gravy, thicken' "ſ ſa--'
l't

with a piece oſ butter rolled in flour. An hour will do your pi

geons; baſie them,
offthe paper, and pourwhen
yourenough lay them.
ſauce over them in your diſh,
Garniſh with take
pat-. . 'i i '
quantity,
ties, madeſome muſhrooms,
thus: ſweet-herbs,
take veal and cold ham,and ſpice, chop
beef-ſuet, them ' i i
an equal

ſmall, ſet them on the fire, and moiſten withmilk or crcam;

then make
about an incha deep
littleand
puff-paſte, rolllong;
two inches it and make with
ſill them littlethepatties,
above 3 " i i
ingredients, cover them cloſeand bake them; lay ſix oſ then;
round a diſh. This makes a ſine diſh for a firſt courſe,
v,.-f_., .-.-_.-; ,- ,- .-< *1

7 To jugg pigeohr, * - ' - "

PULL, crop, and draw pigeons, but don't waſh them; ſave J_, _; _ .M _(z_
the livers
fire and putorthem
ſur a minute two:in then
ſcalding
take water, and andctmince
them out ſet them onthem'
the'

(at-I"- nati Þxtiiſc there with th? back Of a ſpqons. mix'witb them
. .= little 1
-u ſi-7n'.-v,*"-'"_
 1=ſi*'- F-'L_z-h£\ſi.'*n_2£.*_- ,'

go He Art bf Canter), ' ' _

-a little pepper, ſalt, grated nutmeg, and lemon-pcel ſhred very
fine, chopped'parfley, and two yolks oſ' eggs very hard; bruiſe
them as'you do the liver, and put as much ſuet as liver ſhaved)
':>ar-.
exceeding fine, and as much grated bread 5 work theſe together'
' With raw eggs, and roll it in freſh butter; .put a piece into the'
=-'.ta>!\.L*_ :e.2"
';nr*.:uda;-:_£'A-e*c. >'zn a-u4
ſ crops andinbellies,
pigeons water, and
and' ſew up the
ſeaſon themneeks
withand vents:
pepper andthen
ſalt dip
as your
for a
pie, put them in yourjugg, with a piece oſ celery, ſtop'them
l-
i-
' .<'<..>-:.,. cloſe, and ſet them in a kettle of Cold water; firſt cover them
- cloſe, and lay a 'tile on the top of the jugg', and let it boil three
hours; then take them out oſ the jugg, and lay them in -a
diſh, take out the celery, put in a piece oſ butter rolled in
flour, ſhake it about till it is thick, _and pour it on your pi. A
\. 7 geons. Garniſh with lemon. -
. -' . i, _,_ J'_ ' wzvl nx

il? 'i ſ 2v A- t
I

SEASONyour. pigeons'with pepper, ſalt, eloveſis, mace,

.-.
'pin-
nd
do'-,,
fome'ſweet-herbs; wrap this' ſeaſoning up in a picce of butter,
and put in their-bellies; then tieþup the neck and vent, and
. ' half-maſt them; then put-them into aſtew-pan with aquart oſ
' 4 good gravy, a little white wine, ſome pickled muſhrooms, a
few peppex;corns, three or ſour blades oſ mace, a bit oflemon
_ a; _ Peel,
pickled;
a bunch'of
let themſweet-herbs,
ſtew till theya arc
bit oſonion,
en0ugh, then
and thicken
ſome oyſiers
it'u'p'

. with butter and y'olks oſ eggs. Garniſh with letnon. '

'. ſi _ Do ducks the ſame way. . _.

_ .' To drcfi a cal/'s liver in a tard.

" ii: * .- TAKE off'v the under ſkins, and ſhred the liver' very ſmall, .
ii" _ v *. then take an-ounce oſ truffics and morels chopped ſmall,-with T
, , parſley; roaſl: two dr three onions, take off.their outermoſl
zji * coats, pound ſix cloves, and a dozen coriander- ſeeds, add them
to the onions,and pound them togetherin a marble mortar ; then
'. ' take them out, and mix them with the liver, take a pint oſ
_ cream, half a pint of milk, and ſevenor eight new-laid eggs; p
beat them' together, boil them, but do not let them curdle, ſhred
v*-" 1'a-W1>*,'. =.z- Þ.-
" -\ apound of ſuet as ſmall as you can, half melt it in a pan, and
- ' pour it into your egg and cream,then_pour it into yourliver, then
,- mix all well together, ſeaſon it with pepper, ſalt, nutmeg, and a'
z little thyme, and let it ſtand till it is cold : ſpread acaul overthe
i bottom and ſides oſ the ſlew-pan, and put in your haſhed liver
' and cream all together, ſold it up in the caul, in the ſhape oſa
-..
8 . calf 's
.-.-
. 'I._
u.-.m4.'-. .
-.
_1
A
 _.
_ vo '

"= ', 'made Plain and _Eafi: 7 -' ſign' "

ealf'a liver, then ttirn it upſide-down carefully, layit a, diſh. . .
'that will bear the oven, and-do it over with beaten egg, drudge_
itwith grated bread, and bake it in an oven. 'Serve It up hat:- l .
for-a firſt courſe. . __ - . 1 .'
___ . , L-ARD -_it with To muſical/"riſen
bacon, r 'ſſ itz'ſerve
ſpit it firſt, and roaſt t it up'

with good gravy. _, - _- - v. . ._-. . j

a'd" - To 'caſt parlria'gtr. p _ __
LET them be nicely roaſted,bnt 'not too much, drudge them
with a _little flour, and baſte them moderately; let' them have a I
fine froth, let there be geod gravy-ſauce in the diſh, and bread- '
'a.-*-mu"-*.'-5-
ſauce in baſons made thus: take a pint of water, put in a gdodz a
.; _ boil
thickitpiece
five or
of bread,
ſix minutes
ſome till
wholethepepper,
bread isa ſoft,
bladethen
or two
take
ofout
mace;
all' ' i

A the ſpice, and pour out all the water, onlyjuſt enough to keep '
'*, it moiſt,
good beat
piece of it ſoftbutter,
freſh witha ſi'ſtir
ſpoon, throw
it well in a little
together, ſet ſalt, andthe
it over a _,
-
fire for a minute or two, then pur it intoa boat.

.-.-_ _.-
_ -_ To boil partridgu. , . .
,
BOIL them in a good deal of water, let them boil quielr, and .
.
.fiſteen minutes will be ſufficient; For ſauce, take a quarter of'
13 a pint of cream, and a piece of freſh butter as big as a large wal- '
4 nut;
Or ſtir
thisitſauce:
one way tilla itbunch
take is melted, and pour
oſ celery clean itwaſhed,
into thecut
diſh.all_. _ . ' ct
, L . the white very
ſauce-pan with ſmall,
a bladewaſh it again
of mace, very beaten
a little clean, pepper,
put it into:
and a'

very little ſalt; put to it a pint oſ water, let it boil till the water _
is juſt waſted away, then add a quarter oſ a pint of cream, and ſi
a piece of butter rolled in flour; ſtir all together, and when it
is thick and fine pour it over the birds. ' . '
Or this ſauce: take the livers and bruiſe them fine, ſome
parſley chopped fine, melt a little nice freſh butter, ctand then *

add the livers and parſley to it, ſqueeze in a little lemon, juſt '
-.*. .t.-.-.
give it a boil, and pour over y0ur_ birds. ' "
-
M-W-fl-l
Or this ſauce: take a quarter oſ a pint of cream, the yolkof
an egg beat fine, a little-glwed nutmeg, a little beaten mace, a '
3 picce oſburter as big as a nutmeg, rolled in flour, and one ſpoong"
ful of white wine; ſtir all together one way, when fine and
' - thick pour it over the birds. You may add a few muſhrooms.
Or clean,
"him this ſauce; take in
put then) a few muſhrooms,
a fayte-pan withfreſh peeled, and
a little-ſalt, waſh- ' ſi ct " .
put them
v over

l
i. w
 v '''

.
. 9,\ * i .Tbe-Xrto'f Coake'y, , .

., ._..,.,t-_.,m.-4aw-.,-.
'oveb a quick fire, let them boil up, then put in a quarter of a
pint of cream and a little nutmeg; ſhake them together with
a very-little
ſhaLſi-es piece
over the oſ butter
fire, three orrolled
four in flour, will
minutes give do;
it twothen
or three
pour
it over the birds. . _ _
Or this ſauce: boil half a pound of rice _very tender in beef
gravy; ſeaſon with pepper and ſalt, and pour over your birds.
Theſe ſauces do for boiled fowls; a quart of gravy will be -
enough, 'and let it boil- till it is quite thick.
r ' j To dreji partridge: (i [a braifl. *
.' TAKE two brace,_truſs the legs into the bodies, lard them,
[Gaſon them with beaten mace, pepper and ſalt; take a ſtew- pan,
lay ſlices of bacon at the bottom, then _ſlices of beef, and then
flices of veal, all cut thin, a piece of carrot, an onion cut ſmall, JL-:z'_-._ .
a bundle oſ ſweet-herbs, and ſome whole pepper: lay the'par
tridges With-the breaſts downward, lay ſome thin ſliees of beef _2
and veal over them, and ſome parſley ſhred fine; cover them and
let them ſtew eight or ten minutes over a very ſlow fire, then give
. your pan a ſhake, and pour in a pint of boiling water; cover it
. 1, cloſe, and let it ſtew half an hour over a little quicker fire; then
* take out your birds, keep them hot, pour into the pan a pint of_
A._*v-a.rſ'ia._> _.L _.W-_.-
thin ravy, let them boil till there is about halfa pint, then ſtrain
.-.-. .,"
it oſt and ſkim off all the fat: in the mean time, have a veai
, * _ ſweetbread cut ſmall, trufHes and morels, cocks-combs, and '
fowls livers ſte'wedand
tichoke-bottoms inaaſſſþaragus-tops,
pint of good gravy halſan
both hour,inſome
blanched ar-
warm _'
_

avatcr, and a few mnſhrooms, then add the other gravy to this,
' _and_put in your partridges to heat, if it is not thick enough, take
_a picce of butter rolled in flour, and toſs up in it; ifyou will _
, be atbethefull
expence,
as good thicken
without.it with veal and ham cullis,
i ' but
' it

- 'To make partridge pmm.

' 7 TAKE two roaſted partridges and the'fleſh of a large fowl,
' 3 little parboilcd bacon, a little marrow or ſweEt-ſuet chopped
i \ very ſine, a few muſhrooms
_and artichoke-bottoms, and with
ſeaſon morelsbeaten
chopped fine,pepper,
mace, truſiles,a

little nutmeg, ſalt, ſweet-herbs chopped ſine,and the,crum-b oſ

a two-penny loaf ſoaked in hot gravy; mix all well together '
with the yolks of two eggs, make your panes on paper, of a
round figure, and the thickneſs of an egg, at a proper diſ
tance one from-another, dip the point of a _knife in the yolk of
- ' . , an
 .
,

. _ made Plain and Eaſy.- £ * '93

an egg, inorder to ſhape them 5 bread them neatly, and bake
them a quarter'of an hour in a quick oven: obſerve that-the
truſfles and morels be boiled tender in the gravy you ſoalt the '
'bread in. Serve them up ſor a ſide-diſh, or they will ſerve go
garniſh the above diſh, which will be a very fine one fo'r a firſt '
courſe. -' '
Note, When you have cold-fowls in the houſe, this makes 'a
pretty addition in an entertainment. - - -
To roaſt pheaſants. in

PlCK and draw your pheaſants, and ſinge them, lard one with.
bacon, but not the other, ſpit them, roaſt them fine, and paper
them all over the breaſt; when they are juſt done, flour and -
luſte them with a little nice butter, and let them have afine
white froth; then take them up, and pour good gravy in the
diſh and bread-ſauce in plates. '
Or yo'u may put water-creſſes nicely picked and waſhed, and
juſt ſcalded, with gravy.in the diſh, and lay the ereſſes under _' 5
_ the pheaſants. -
Or you may make celery-ſauce ſteWed tender, ſtrained and
mixed with cream, and poured into the diſh. ' . .
lfyou have but one pheaſant, take a large ſine fowl about the -
. .-un
.bigneſs of a pheaſant, pick it nicely with' the head on, draw it.
' and
ſowltruſs it with
all over the the head.turned
breaſt as you
and legs with do a pheaſant's,
a large lard cut
piece of bacon the . 'i i
.A...
in little pieces; when roaſted put them both in a diſh, and no
-'iv.._..na4.il-.ol-
....r, body will know it. They will take an hour doing, as the fire
muſt not be too briſk. A Frenchman would order fiſh-ſauce to
them, but then you quite ſpoil your pheaſants. . -' _

Aſtewed pbraſanr. .
TAKE your pheaſant and ſtew it in veal gravy, take articholte- , .
bottoms parboiled, ſome cheſnuts roaſted and blanched: when
your pheaſant is enough (but it muſt ſtew till there isjuſt enough .
..v_,..z...,___.,_.a_, _
ſor ſauce, then ſkim it) put in the cheſnuts and artichoke-bot. _ , '
toms, a little beaten mace, pepper, and ſalt juſt enough to ſea- 'ct
ſon it, and a glaſs of white wine, and ifyou don't think it thick'
enough, thicken it with a little piece of butter rolled in flour *.
. ſqueeze in a little le'mon, pour the ſauce over the pheaſant, and
' have ſome ſorce-meat balls'ſried and pu't into the diſh. - ' -_ .*
Note', A good ſowl will do full as well, truſſed with the head ſ
gnulike a pheaſant. You may fry ſauſhgcs inſtead of force-meat _ '
a s. A l . A. ' .
i - i ' - i '
...-.
ammpt-Jw X

"_ _-_
 I.,
.-.:.a_ .u:ſ.i_rmn.g'_-n.a;.,u-m._-z.
- > ſhe ſidi'r of.c_.-'ook£eryi ct'
_ '94
I ' To dye/i pbiafimt d [a Britiſh i
* r .LAY alayer oſ'beef all over your pan', theſſn aldyei' of veal, '
* 'a little picce of bacon, a piece of carrot, an onion ſtuck with
i' white,
eloves, and
a blade
a bundle
or twoofofſweet
mace,herbs;
a ſpoonful
then of
laypepper,black
in the pheaſant,
and '
Play a layer of veal, and then a laye-r of beef to cover it, fet it on -
the _fire five or ſix minutes, then pour in two quarts of boiling
> water: cover it cloſe, and let it ſtew very ſoftly an hour and .
.ahalſ, then take up your pheaſant, keep it hot, and let' the
gravy boil and
in'ctagain, till there
put inis aabout a pint-5 then ſtrain
veal ſweet-bread, it off,ſtewed
firſt being and put
withit
the pheaſant, then put in ſome truffies and morels, ſome livers of -
, fowls, artichokc-bottoms, and aſparagus-tops, if you have
them; let all theſe ſimmer in the gravy about five or. ſix mi
nutes, then add two ſpoonfuls of catchup, two of red wine, and
.
a little piece of butter rolled in flour, ſhake all together, put in
.-w-,.-HI'-L.\s-.4.'Lſ<i-_ __ your pheaſant, let them ſtew all together with a few muſh
rooms about five or fix minutes more, then take up your pheaz
ſantrand pour your ragoo all over, with a few force-meat halls.
.
.
Garniſh with lemon. You may lard it, if you choſe.
_ v To boilapbeaſtml. A i .
*e

TAKE a fine pheaſant, boil it in a good deal Oſ'Water, keep

-4wta-*.Nu-r a _ 4.ſi.t,n._'_.-
your water boiling; half an hour will do a ſmall one, and three
quarters of an hour a large one. Llet your ſauce be celery ſtew
_ . . ._.\ ed and thickened with cream, and a little piece of butter rolled
in flour; take up the pheaſant, and pour the ſauce all over.
. Garniſh with lemon. Obſerve to ſtew your celery ſo, that'
- the liquor will not be all waſted away before you put your
cream in; .if it wants ſalt, put in ſome to your palate.
o
. "J.an;_NA-zu.. n_a."
- To roaſtſnipe: or woodcoclcr.
SPIT them on a ſmall bird-ſpit, flour them and baſte then!
. 'with a piece of butter, then have ready a ſliee of bread roaſted
- brown, lay it in' a diſh, and ſet it under the ſnipes for the trail
A to drop on; when they are enOUgh, take them up and lay
them on a toaſt; have ready for two ſn'ipes, a quarter oſ'a pint '
. oſ good beef-gravy hot, pour it into the diſh, and ſet it over a
chaffing-diſh two or three minutes. Garniſh with lctnon,-and '
ſend them hot to table. - ' '

- i _'_ Gripe:
 w"*.q\.w-n-*VP* V*

mad: Pilat'n'andEfi. '_ ſ _ '.95'

Sm'pes in a ſurtbut, or woodeock. _ ſi',

TAKE force-meat made with veal, as much beeſ-ſuet chop

ped and beat in a mortar, with an equal quantity of crumbs of ſi -M'IUF-''I_*M.'1.-:_".MA_\pm

bread 3' mix in a little beaten mace, pepper and ſalt, ſome parſ- _'
ley, and a little ſweet-herbs, mix it with the yolk oſ an egg', 'ſc'it'*i-_'*.-*.

-' lay ſome oſ this meat round the diſh, then lay in the ſnipes, be. -'-.v**"_
'y-I.
\..z_m-L"til-"m
.'-a.g4xzl,.- ar i

ing firſt drawn and-half roaſted. Take care of the trailz chop
it, and throw it all over the diſh._ ' - '
Take ſome good gravy, according to the bigneſs of your ſur
tout, ſome truſlles and morels, a few muſhrooms, a ſweetbread i
cut into pieces, and artichoke-bottoms cut ſmall; let all ſlew
' ' together, ſhake them, and take the yolks-oſ two or three egg
according as you wantthem, beat them up with a ſpoonſulor two
oſ white wine, ſlit all together one way, when it is thick take, 7 * -
it off, let it cool, and pour it into the ſurtout: have the yolks of, .
a few hard eggs put in hete and there, ſeaſon with beaten mace, .
pepper and ſalt, to your taſte; cover it' with the force-meat all
over, rub the yolks oſ eggs all over to colour it, then ſend it to _
the oven. Half an hour does it, and ſend it hot to table.
an,r--, a.".- z.-_z. gz_.
To boilſniper or woodeock; ' ſſ
BOI'L them in good ſtrong broth, or beeſ gravy made thus: i
take a pound oſ beeſ, cut it into little pieces, put it into two
quarts oſ water, an onion, a bundle of ſweet-herbs, a blade or
twoitoſboil
' let mace, ſix cloves,
till about and ſomethen
half waſted, whole pepper;
ſlrain it off, cover it cloſe,
put the gravy i
into a ſauce-pan with ſalt enough to ſeaſon it, take the ſnipes
and gut them clean, (but take care of the guts) put them into'
nutes will and
the gravy boil them, iſ they
let them boil,keep
coverboiling.ſi _In theand
them cloſe, mean
tentime,
mi- ' - "

chop-the gut's and liver ſmall, talte a little oſ the gravy the
ſnipes are boiling in, and ſlew the guts in, with a blade of *
mace. Take ſome crumbs oſ bread, and have 'them'ready
ſried in a little freſh butter' criſp, of a fine 'light brown.
You muſt take about as much bread as the inſide oſ a ſlale roll,
and rub them ſmall into a clean cloth; when they are done,_ '
let When your ready
them (land ſnipes in
area ready, take about
plate before halſ a' pint oſ the lie r i '_
the fire.

quor they are boiled in, and add to the guts two ſpoonſuls oſ red -
=.ct.
w*-m.'..
.uſi'..-."...,. .
wine, and a piece of butter about as big as a walnut, rolled in .
a(but
littledoflour; ſet itthem
not ſlir withona the fire, till
ſpoon) ſhake
the your
butterſauce-pan often. ' i i il
is all melted,
then put in the crumbs, give your ſauce-pan a ſhake, take up. *
your birds, lay them in the diſh, and pour this ſauce over th'em.
(Jarniſh withlernon. - - - - ' ſ T'

\
 'en-e, - V

JHUPCMZ'HZY, 1 ' it. '. _ 1

ſi ' 1.' " 'To dreji lb'rtlolanr.
3 JSZPIT" them iidevvays, With a bay-leafbetween '3 halle than
'ii-li'th hſitter, and have fried crumbs of bread round the diſh; *
'Dreſsitueilsthc'ſexpq_wayz , . .r ::.
t. _1' ſ _ 'To dre/i muſſel' r; _
' . " .THE are Lincolnſhire birds, andyou-may ſatten them aſis
you-do chickens, with white bread, milk'and ſugar: they ſeed "
'4._,.t_.4
faſt, and will die in their ſat iſ not killed in time': -truſs them
.;_ .-.' ,._'-4..n'-L."-'e.M.- .
,-croſs>le'gged as you do a ſnipe, ſpit them the ſame way, but you
muſt gut them, and you muſt have good gravy in the diſh thick
..
. ened with butter and toaſt under them.- Serve them up quick.

t....,.. - - 1 v To. dreſſ ſeries. , r

f-"SPIT 'them o'n alittle bird-ſpit, roaſt them 5' when enough,
have a' good many 'crumbs oſ bread fried, and throw all over
them; and la'y themthickround 'the diſh. , 5
.7
Or they make a very pretty ragoo with fowls livers 3 firſt fry
the larks and livers very_nicely, then put them into ſome good
- gravy to ſtew, juſt enough for ſauce, with a little red wines,
Garniſh with lemon. _ _ ' _

ye-"'NM'N -l 'LA
- _. _ 'To Breſt Flow'r. '
' 'TO two plovers take two artichoke-bottoms boiled,*ſome A
cheſnuts roaſted and blanched, ſome ſkirrets boiled, cut all very v
ctſmall, mix with it ſome marrow or beef-ſuet, theyolks oſ two
a '_ _hardeggs,
'and a little chop all together,
ſweet-herbs, fill theſeaſon
hodieswith
of thepepper,
plovers,ſalt,
lay nutmeg,
them in
. . .M_'atn,-c-e.-

a ſauce-pan, put to them a pint of gravy, a glaſs oſ white wine,

- a bladelor two oſmace, ſome roaſted cheſnuts blanched, and ar
tichoke-bottoms cut into quarters, two or three yolks of eggs,
' and a littlejuice of Icmon ;_cover them cloſe, and let them llEW
'.=.- ,. .a_-
Very ſoftly an hour. lſ you_ſind the ſauce is not thick enough,
take a piece of butter rolled in ficur, and put into the-ſauce,
ſhake it round', and when it is thick take up your plovers and
.a V;. -_. _u.e_-. ,
' , pour the ſauce over them. Garniſh _with roaſted cheſnuts. v
* Ducks are very gaud do'ne this way.
, _'Or you may maſt-your plovers as you do any other ſowl, and
have gravy-ſauce in_thc diſh. -', ' . -
, Or boil them in good celery-ſauce, either white orbrown.
juſt as you like. . ' . , _ I _., . _
. ...-.4_.
' * The ſame way you' may dreſs wtigeonst _ , : l. ,. . T.
..-_w-.-. -._ -<.
\ .
 , _ ._ --,.-..._... >.-. -_--M-N.WA_M

made Plain and Ear/5. _r. ' ' 97 ' 5 .

. . muſt
YOU_ _ trſſuſs
Tothe
dreſs lark:
larks purſe/biere
cloſe, - ' leg', ſeaſon
and cut off the :. _
m1'-J'r"
them with "ſalt, pepper, cloves, and mace; make a ſince-meat- " 'ct
thus: take a veal ſwectbrcad, as much beef- ſuet, a few morels _
and muſhrooms, chop all fine together, ſome crumbs of bread,
" and a ſew ſweet-herbs, a little lemon-peel cut ſmall, mix all to
.'i- gather with the' yolk ofan egg, wrap up every lark in force-meat, Twzu.rnx,
ſi and ſhape them like a pear, ſtick One leg in the top like the ſlall:
ofa pear, rub them over with the y'ollc of an egg and crumbs of '
bread, bake them in a gentle oven, ſerve 'them without ſauce 3
or they make a good garniſh to a Very fine diſh. -, ®
You may uſe veal, if you have not a ſweetbread.
-,'--n. ,v*-.

r
vun' Tadreflabare._
A-S to roaſling of a hare, _-
I have given' full directions in the' ſi
ſibcginning of the book. _ ſ ' ſi *\'Wat,q,._.9o
."ma7-'4
',. e'rlarcv-r._*-w

a_ - . ' Ajuggcd bare. . a .

r.
i-c CUT it into little pieces, lard them here and there with little i .._.,., _
-l

i
themofinto
llips bacon, ſeaſon them with
an earth'enjtrggct, with aa blade
very little
or twopepper andan
oſmace, ſalt, put z' _
onion , _j, _,

ſtuck with cloves, and a bundle of ſweet-herbs; cover the jugg '_' .\ſſ ,.
1 or jay of
a pot youboiling
do it in ſo cloſe
water, that
keep thenothing can get in,
Water boiling, then ſet it in '. _ "" 3" .A
andſithreehours
will ſweet-herbs,
and do it; then turn
andit,out
ſend into
it to the diſh,
table hot.and If
take
youout the like
don't onionit _ _i _, -,_ſ
lJJM
'u-x''ru.N,wn"___:t6-Þ.K,NUK
larded, leave it out. - _* ' r 3 "
'_ _Ta'ſmreabare. _ , ..V -'
v LARD your hare and put a pudding in the belly; put it into
-'a pot or ſiſh-kettle,-thcn put to it two quarts of ſtrong drawed , '
gravy, one of red wine, a whole lemon cut, a faggot oſ ſweet- * -_
_z herbs, nutmeg, pepper, a little ſalt, and ſix cloves: cover it _-_
"7
mesA,
nwe
vW'"-o--nfflza-e'gtm-zmAr'mf
ſ þ then
cloſe,take
and itſlew
up, itput it ainto
over verya diſh, and ſtrew
ſlow fire, till it it
is over
threewith crumbs.
partsd ne; - _ _._ _

L of bread, a ſcw ſweet-herbs chopped fine, ſome lem'on-peel grat-' r

I' _ed,
isyour
alland
of a lineaand
gravy,
half light brown.
nutmeg;
thickenſet , In
it it
with the
the mean
before the time
yolkfire,
of andtake
an egg;thetake
haſte it fat
tilloff'
ſix,
it v
'
.

ſ j eggs boiled hard and chopped ſmall, ſome-picked cucumbers cut - ,

f Very. thin; mi'x theſe with the ſauce, and pour it into the diſh.v
-

*_ gravy,
' Note,
Afilletofmuttonorneckoſveniſon
Youmay
and do rabbits
white wine themuſhrooms
e adding ſamemaybedone
way, for
but cueumþers.
itthe
muſl:
ſame
be way.
veal
_ _-,' -1

I _ H T'
,

Ir
Ll
 ffi ___ _,_ v__

i' "ſſ' ſi Tb'g Art qf'CoaEn-fi- . i -

. Toſtewabqrez- . _
l- CUTitinto pie-ces,- and put it into a ſlew-pan, with a-blade or
ſi? Suck'o_fwith
two _mace, ſomeanwhole
cloves, pepper
anchovy, black of
a bundle andſweet-herbs,
white, an onion
and a,
nutmeg. cut to pieces, and cover it with water; cover the ſtew
pan cloſe, let it flew till the hare is tender, but not too much
done: then take it up, and with a fork take out the hare into a
clean. pan, flrain the ſauce through a coarſe ſieve, empty all out
. of the pan, put in the hare again with the ſauce, take a piece of
butter as big as a walnut roll-ed in flour, and put in likewiſe one
ſ oonful of catchup, and one of red wine; flew all together
with a few freſh muſhrooms, or pickled ones-if you have any)
. 'ill it is thick and ſmooth; then diſh it u'p, and ſend it to table.
You may cut a hare in two, and ſtew the fore-quarters thus, and
roaſi'tbe hind-quarters with a pudding in the belly. '*
A bare riper. A
BONE the hare, and take out ali the ſinews, then cut one half
'in thi'nilices, and the other half in pieces an inch thick, flour
' them and fry them in a little freſh' butter as collops, quick, and
have ready ſome gravy made good with the bones of the hate
and beef, put a pint of it into the pan to the hare, ſome muſtard
and
- i. it is aaslittle
thickelder Vinegar;
as cream, thencover
diſh ititcloſe, and let
up with theit head
do ſoftly till
in the
middle. ſ _ .
-" -_ Portug'eſe rabbits.
I HAVE, in the beginning of my book, given directions for
hoiled and roaſted. Get ſome rabbits,trufs them Chicken faſhion,
' the head muſt be cut off, and the rabbit turned with the back
ſi-l 2 ghPwards,
truſſed with
andtwo ſkewers.
two Lardſtripped
of the legs them, and roaſtclaw-end,
to the them withand
whatſo

Iſauce you pleaſe. If you want chickens, and they are to appear
as ſuch, they muſt be dreſſed in this manner: but if otherwiſe,
.'he head muſt be ſkewered back, and come to the table on, with
v'..Iiver, butter, and parſley, as you have for rabbits, and they look
"' Jtvery pre:t-y boiled and truſſed in this manner,and ſmothered with
> 'fonions r or' if they are to be boiled for chickens, cut off tL'
:head, and cover them with white celery-ſauce, or rice-ſtuck
.'toſſed up with creama ,
_ . - -._=. - _ Rvbbinfitrprifl. ., _ , ..
*"-'- 'ROAST two half-grown rabbits, cut off the heads cloſe 'I
'.' - the ſhoulders and the firſt joints; then take off all the lean
_meu't from the back bones, cutit ſmall, and toſs it up with ſfl
a . _ .- , . - *
 "M.w.*.*r*'*f
._.v v I . , . ' '

_ - , . > ' . * made Plain and Eafi. 99

ſ br ſeven ſpoonſuls of creain and milk, and a piece oſ butter as."
big as a walnut rolled in flour, a little nutmeg and a little. ſalt,
.'Iamſj. -.
ſhake alltogether till it isas thick as gOod crcam, and ſet it to
cool; then make a ſorce-meat with a pound oſ veal, a pound of
ſuer,',as much crumbs of bread, two anchovies, a little piece of * ...

'lemon-peel cur fi'ne, a little ſprig of thyme, and a nutmeg.

grated; let thc_vcal and ſuct be chopped very ſine and beat in
a mortar, then mix-it all together with the'yolks oſtwo raw eggs,
,m'-7'_n"w.*
place it all that
hone open, roundyouthe rabbits,
think leaving
willhold the ameat
longyou
tr0ugh in the back
cut outſiwith the *' '
ſauce, pour it in and cover it with the force-meat, ſm00th it all
over with yohr hand as well as you can with a raw egg, ſquare v

at both ends, throw On a little grated bread, and butter a maz'a-'

4..-w.,. . .-r
rine, or pan, and take them from the dreſſer where you formed '
i1 quarters
them, andoſ place
an hour tillonthey
them are oſ
it very a fine brown
carefully. colour.
Bake' them ſthree"
Let ſi i þ' *._ - i
31 your ſauce be gravy thickened with butter and the jzlice ofale- - ſi
1 mon; lay them into the diſh, and pour in the ſauce.' Gamiſh... ,,
X with orange cut into quarters, and ſerve it up ſor a firſt courſe. , ' '
t . . - . *
To boil rabbits.
4 , * TRUSS them for boiling, boil them quick and white; for * n-'x
an',u _

' ſauce take the livers, boil and ſhred them, and ſome parſley ſhred
ſine, and pickled aſtertion-buds chopped fine, or capers, mix
theſe with halſa pint oſ good gravy, a glaſs oſwhitc wine, a lit
\__
tle beaten mace and nutmeg, a littlepepper and ſalt, iſwanted', '
a piece of butter as big as a large walnut iolled in flour; let it r
F'ff"
all boil together till it is thick, take up the rabbits and pour- '
_-_ -_
the ſauce over them, Garniſh with lemon._ You may lard \
Lw.m,.wt- them with bacon, iſ it is liked. - ' .'
-'>'U.'4'.,._.,__..,.c_

ſ DIVIDE the 'To drrj]intorabbits

rabbits in tnffiroſe.
quarters. You may lard them or_ . 'i ſi _-.anew-3
p._."-_.,- ,-_.4'.
q-.l.--...-,c-'._+,-.M9

_ * let them alone, juſt as you pleaſe, ſhake ſome flour over them
;_ and ſry them with lard or butter, then put them into an earthen
plpkin with a quart oſ good broth, a glaſs oſ white wine. a little '>
4 pepper and ſalt, iſ wanted, a bunch oſ ſweet-herbs, and a piece ' 'ct
- _ Oſ butter as big as a walnut rolled in flour; cover them cloſe ſ '
nnd_let them ſlew half an hour, then diſh them up and pour the
"ſauce over them. Garniſh with Seville orange,.cut into thin
ſheer and notchedz the peel that is cut outlay prettily between - - 5 ſ -
the ſlices.
I _' Mutm a'
I-i-a
___.
' t
 \,

av_
Ter-e zrct: ofCo'okery, 1
i'..
.t;
1.a-. '.i.
."zrzi it. ' '*. *'-7 " ?:*": '- ' - * - vitrftz .. zl -;- e 'I :<
. e.---t._ .'_ * ,-* *1i*-.'_-"> *,
,'.'S';i 4 *' r'._'t.___.:,:
_r _ -. ffMutto'tkcbab'd. _ . ', '
_ - TAKE
_i ſeaſon a loin
it with of mutton,
pepper and ſalt and joint it between-every
moderately, bpne; '
grate a ſmall nutmeg
. all over, dip them in theyolks of three eggs, and have ready
cour.t-,i.v.,_-.
crumbs oſ bread and ſweet-herbs, dip them in_and clap them to.
gether" in the ſame' ſhape again, and put it on a ſmall ſpit, roaſl; 7
them before a quick fire, ſet a diſh under and haſte it with a-lit
'tle piece of butter, and then keep baſiing with what comes from
;'*.
..-t..-t_.N.-. it, and throw ſome crumbs of bread all over them as it is roaſt
.vinoÞ , when it is enough take it up, and lay it in the diſh, and
:-Jq'_<
'. .-;'_..,_
_.-;.',. .'.v
have ready half a pint*of good gravy, and what comes from it;
take two ſpoonfuls of catchup, and mix a tea-ſpoonſul oſ flour
' with it and put to the gravy, ſlir' it together and give it a boil,
'meuma'-.-t.;. and pour over the mutton. .
'vandNote,
the ſkin of the top of the meat, and all
Vfu muſt obſerve to take off ſometheoffattheoffat,
theifinſide,"
there ſ

uv'G'-any..;..-
be too much. _
'\Vhen you put 'in what comes from your meat'
--\'-<vIAN..-'L\ fl.-4 '< -
into the gravy, obſerve to pour out all the fat. "

'J-(ſ-
'
1' 73 T -' A neck af mutton, railed, The haſty diſ/1.
' 'ſi' 'iſ .TAKE a large pewter or ſilver diſh, made like a . deep ſoup.H
*-";.-
'z-'no'Waru"m-ton - diſh, With an edge about an inch deep on the in_ſide, on which
the lid fixes (with an handle at top) ſo faſt that you may liſt it up
full by that
_i i .mancer. handle
Take without
a neck falling'.
of mutton This
about ſixdiſh is called
pounds, takea necro
off the
.wctu.
..i-_su.->t

* ' ſkin, cut it into chops, not too thick, ſlice a French roll thin,
peel and 'ſliee a very large onion, pare and ſlice three or four
1.'

turnips, lay a row of mutton in the diſh, on that a row oſ roll,

o;.
then a row of turnips,, and.then onions, a little ſalt, then the
meat,'and ſo on; put in a little bundle of ſweet-herbs, and two
.L<. *
or three blades of mace; have a tea-lzettle of water boiling, ſill
the diſh and cover it cloſe, hang the diſh on the back of two
_chairs by the rim, have ready three ſlieets of brown paper, tear
each ſheet into five pieces, and draw them through your hand,
.light one piece and hold it under the bottom of the diſh, mov
- ing the paper about'; as faſt as the paper burns, light another till
all is burnt, and your meat will be enough. Fifteen minatcs
juſt does it.' Send it to table hot in the diſh. '
Note, This diſh was firſt eontrived by Mr, Rich, and is much
_ _ admired by the nobility.
_. "-.. r i a. i. To
 .,
.
-
i made Plainand Ekfi, i tOt-ſſi .'
MMJ*
.- _-.
-
'_- J ſi Grainſ',- a lain Jpark with him.
. -. -.

W-. *.P,_e.,A 'TAKE a fore-lain of pork, and roaſl: it as at another-time, 'v

can-. .
Peel a quarter of a peck of onions, and ſlice them thin, lay them - .
in the dripping-pan, which muſt be very clean, under the porkz.
let the fat drop on them 3 when the pork is nigh enough, p'ut
the onions into the ſauce-pan, let them ſimmer over the fire a -
'quarter of an hour, ſhaking them well. then pour out'all the
ſat as well as you' can, ſhake in a very little flour, a ſpoonful oſ _ . -
. Vinegar, and three tea-ſpoanfuls oſ muſiard, ſhake all well to
gether, and ſtir in the muſiard, ſct it over the fireiſor four or
uM ' five minutes, lay the pork in a diſh, and the onions in a baſon.
MA--
This is an admirable diſh to thoſe who love onions; _
an-....Þ.a..."
_WUMW To make a curro' 'be Indian way. ' ' \
TAKE twc ſmall chickens, ſkin them and cut them as ſora -
ſricaſey, waſh them clean. and ſtew them in about a quart of
water, for about live minutes, then ſirain offthe liquor and put
_A-LL___-A
AAMA
the chickens in a clean diſh; take three large onions, chop
them ſmall, 'and fry them in about two ounces of butter, then
-'
_ put in the chickens and fry them together till they are brown,
_ e- . _ .- a. 4
take a quarter
ger and beatenoſpepper
an ounce of turmerick,
together,'actnd a large
a little ſalt ſpoonfuloſgin
to your palatea'
flrew all theſe ingredients 'ot'er the chickens whilſt it is ſty
ing, then pour in the liquor, and lct it flew about half an hour; .
then.put in a quarter of a pint of cream, and thejuice of t'wtj *
, muſt
lemons, and ſerve
be beat it up.
very fine. . The ginger , pepper i and turmerick

- ' To boil 'be rite; . _

PUT two quarts of water to a pint oſ rice, let it boil till you
think it is done enough, then throw in a ſpoonſul oſ ſalt, and
turn
beſoreit the
out into a cullcndcr;
fire to then let
dry, and ſcrve'it upitin(land about
a diſh fiveminutes
by itſelf-i Diſh
'w'.v-m.-._-W"
it up and ſend it to table, the rice in a diſh by itſelf."
To make a yellow 'be Indian way. i i
'_i TAKE three pounds of rice, pick and waſh it very clean, A .

put it into a cullcnder,- and let it drain very dry; take three .- -
quarters ofa pound oſ butter, and put it into a pan over avery
ſlow fire till it melts, then put in the rice and cover it over very _
cloſe, that it may keep all the ſteam in 3 add to it a little ſalt, -
ſome whole pepper, halſ a dozen blade: of mace, 'and a ſew
.._-. .- _ e
cloves. You muſt put in a little water to keep it from burnin'g- - '
,_H3 then
. \ l

",_T_ ," Q
 *4.n'_.4-u:I.cL.-t, A 1. '*" ' i. ----'-!.i' .

'toa ſi' 'IZtſirt of Cookery, ' ' _ ' _

't. .-
then ſtir it up very often, and let it ſiew till the rice is ſoft. Boil
._ _two _ſowls, and _a fine piece of bacon oſ about two pounds weight
'ſxv'a
A.".'AL'._.
as'common, cut the bacon in two pieces, lay it in the diſh with
- the
halfſotvlS, cover
ſia' dozen' hardit over
eggs with
and athe'ri'ce,
dozen of andonions
garniſh it with
fried wholeabout
and
AnU"Lped"tAN'.-Þ'\
mar-imm yery brown. ' - ' ' i- .' ' ' '
Note, This the true Indian way of dreſſing them,
' i Anolber way to make a pellow.

an TAKE
old coclctc_a ſkinned,
leg _of vealchop
about twelve
both or fourteen
to pieces, put it pounds weight,
intoa p_ot with '
-.-*...._'
. . M.'.L.., .
five or ſix blades oſ'rnace, ſoſirne whole white pepper, and three
_!;\
. '-A.n._.'.J"
. gallons oſ water, half a pound of bacon, two onions, and ſix
cloves; cover it cloſe, and when it boils let it do very ſoftly till.
.i._.-4';-. v.; .-_. the
thenmeat
ſtrainisit;
good
thefor nothing,
next _day put and above into
thisſiſoup two-thirds is waſted,
a ſauce-pan, with.
_a-pound _oſ rice, ſet it over a very ſlow fire, take great care it -
"i.'-.
V2'
'.l:
1.:
-JL.'*1P-I1T
. _ do not burn 5 when the rice is very thick and dry, turn it into=
ſ
a'fowls
diſh.vin another
Garniſh diſh.
with hardſi eggs cut in two,i and have
' , roaſted A'
,'Wah."
.a '. _*-_4:.-'. -"',-
' Note,
'ct burn, You arecomes
whenlit to obſerve,
to be if your rice
thick. ſimmers
It muſt too faſt
be very it will
thicie and 4 _
_dry, and the rice not þoiled t_o_ a mummy. '
"kne.-<ad-ſir

'_'
_Ta make gffenre of barn.
TAKE
them off the
well and lay ſat
themofainſithe
barn,bottom
and cut
of the lean in llices,
a ſtew-pan, heat '
with nice;

t
':rut-/'.-<.' __ ofcari'ots, parſnips,
over a gentle fire :i letand onions; till
ſithemſiſtew" cover
theyyour
beginpan, and ſet'it
to ſtick, their -
ſprinkle on a littleflour, and turn them; then ctmoiſlen withbroth
and veal gravy. ſi Seaſo'n them with three or four rnuſhrooms,
as many or
i - .cloves: truffles,
inſteadaof
whole leek,
a leek, ſome parſley,
'a cloveoſ and half
garlick. ſiPut a'iri'ſomeſi
dozen '
1 cruſis of bread, and'let themv ſim'mcr over the fire for'a quarter

ſi, . of an hour; ſirain it, and ſet away for uſe.

goes for this, that is well made. _ ' Any pork or ham _
-' ſi ' *

Rules to, be obſerved it: all made-tiſſue.

FIRST,
' . _fflverſiy iha't from
clean, free the'ſlew-pans,
ſand, and or ſauce-pans,
well andicovcrs,
ſitinned; and be A
that all 'he
X . , _ _ i
white ſauhes hat-e a ltttle tartneſs, and very ſmooth and of a
'am FhWkMlS- and all the time any white ſauce is over the fire
Let-o,
kttp ſiirring it one way. '. - -, - . . . . . . . ,. _ ..
' - -
 . v ___ _.-,. ,

o.

- made Plain and Eaſj _ ſ to;

And as tohrown ſauce, take great care no ſat ſwim: at the,
whau'In
na'
-m...U
a_*L-.-_n.-A*.
gop, but that it be all ſmooth alike, and about as thick _as good
cream, and not to taſte of' one thing more than another. As to
pepper and ſalt, ſeaſon to your palate, but do not put too much
of either, ſor that will take away the fine fiavour of every thing.
: As to moſt made diſhes, you may put in what you think proper;v .- .
10 enlarge it, or make it good; as muſhrooms pickled, dried, 'i -
freſh, or powdered ; truffies, morels, cocks-combs ſiewed, ox '
_ palates cut in little bits, artichoke-bottonis, either pickled, freſh -
boiled, or dried ones ſoſtened in warm water, each Cut in ſout'
pieces, aſparagus-tops, the yolksloſ hard eggs, force-meat halls,' ,
&e. The beſt things to give a'ſauce tartoeſs, are muſhroom-_ ' '
M-cncvA.ut-p
pickle, white walnut-pickle, elder Vinegar, or lemon-juice.
w ,\'

C H'A P. m.
Rcadvthis' CHAPTBR, and you will find how expenz- ' 'ſi
'donde-'4
five a F'rench coolt's ſauce is, '
The French wayqf drqfflng parlridgesi _ -' i
....uſio. i i WHEN they are newly pickled and drawn, ſinge them: yott
muſt mince their livers with a bit oſ butter, ſome ſcraped bacon, i 'U
green truflles, iſ you have any, parſley, chimbol, ſalt, pepper,
ſweet-herbs,
ſi zputit The whole
and all-ſpice.partridges,
into the inſideoſyour thenbeing minced
ſtop both together, . .
endsoſ-them,"
.aſter which give them a fry in the ſtew-pan z that being done,. '
' _ ſpit them, and Wrap them up in ſlices oſ baconand paper; then 4
take a ſtew-pan, and having put in an onion cut into ſlices, a
carrot cut into little bits, with a little oil, give them a ſew toſſes -
over the fire; thenPut moiſtcn them
therein halſawith gravy,
lemon cutcullis, and alittle
into ſlices, four _ 'i
.'-*.4e-v
cſſence of ham.
doves oſgatlic, a little ſweet baſil, thyme, a bay-leaf, a.little
parſley, chimbol, two glaſſes ofwhite-wine, and ſauroſ the car- . -
caſſes oſ the partridges; let them be pounded, and put them in
'- this ſauce. When the ſat oſ your cullis is taken away, be care
. 4.1'.-._J.
. i ful to make it reliſhing; and after your-pounded livers areX put ' _7
tull' '_ ſi
,_. .*-.
into your cullis, you muſt ſtrain them through a lirvc.
partridges being done, take them off; as alſo take oſt' the bacon -
and paper, and lay them in your diſh with your ſauce over them. .
ct. oſ This
traſh;diſh
byI that
do not recommend;
time the cullis, for
the 1cſſenccpt"
think it anham,
odd jumble
and all
other ingredients are reckoned, the partridgcs will _comero-a ._ _
- - ' ' ' H 4. * ſin: -
Swap-..-
:.. .

- _mw ___.._________
 __t'oZ." ſi ct i . The-Art of Ceokery, r
-._'"_b
..'
'- .Z.>..L-,_>.Z.n_ .

ſine penny. But ſuch receipt: as this is what you have in moſt
' books oſ cookery yet . printed. . ' ._ ' ' '
A
i
v _ 1
ſi ' i
.- l *.

K: - Tomake ejſmce of bony. _ a . ſ,

-._ TAKE
. ſibeat the ſat
them well andoff a Weſtphalia
laythem'in ham, cug
the bottom ofatheſlew-pan,
[can in med',
with *
ſlices oſ carrots, parſnips, and onions, cover your pan, and ſet
_it over a gentle fire. Let them ſtew till they begin to ſtick, then
ſprinkle on a little flour and turn them; then moiſten with broth
'.*F'_
\3-
(...
;La
27'7I">_'M and veal gravy; ſeaſon with three or four' muſhrooms, as man
trufiles, or
cloves; a whole
inſtead leek,
oſ theſome
leek,Jiaſtl, parſley,
you may put- aand halfoſſſgarlic.
clove a dozen

Put in ſome cruſts oſ bread, and let them ſtmmer over the fire
v for three quarters oſ an hour. Strain it, and ſet it by ſot uſe.
- A tullirfor allſbrts of ragoo.
...3;
t:
;rag>_-\-ed. HAVING
ham cut lay
into flices, threeit pounds
into theoſbortom
lean veal,
oſ aand halſ a pound
ſtew-pan, of
put inv
carrots and patſnips, and an onion ſliccd; cover it, and ſct itſi
at'
.v
a ſtewing over a ſiove: when it has a good colour, and begins
to ſtick, put to it a little melted butter, and ſhake ina little
.t. p. flour, keep it moving a little while till the flour is ſried ;, then
w. moiſten it with gravy and broth, oſ each a like quantity, then
-put in ſome parſley and baſil, a whole leek, a bay-leaf, ſome
."...-'
it;"
muſhrooms and truffics minced ſmall, three or four Cloves, and
.' -the cruſt oſ two French rolls : let.a]l theſe ſimmcr tOgether for
n
'_- -three quarters of an hour; then take out the ſlices oſ veal;
. . au-.o-'u ſtrain it, and keep it for all ſorts of ragoos. Now compute
the expence, and ſee if this diſh cannot be dreſſed full as wellv
1_c.._-.
- without this expence.
* A enliſtfor allſorts of duzrþers man', i
'YOU muſt take meat according to your company; iſten or -
twelve, you cannot takeleſs than a leg oſ-veal and a ham, with
* =all the ſat, ſkin, and outſtde cut off. Cut the leg of veal' in
pieces about the bigneſs of your fiſt, place them in your ſtew
' pan, and then the ſlices oſ ham, two carrots, an onion cut in
two; cover it cloſe, let it ſtew ſoftly at ſirſl, and as it begins
to be brown, take off the cover and turn it, to colour it on all
ſides the ſame; but take care not to burn the mean' When it
' has a pretty brown colour, moiſten your cullis with broth made
of beeſ, or other meat; ſeaſon youreullis with a little ſweet baſtl,
'- 'ſ'otne Cloves, with ſome garlic; _pare a leman, cut it in ſtices,
5.. end
 _ -Mm4.-_t,m-_

. _ 'Rude Plain and Ear/3." ' 165.

and put it into yourvc'ullis, with ſome muſhroo'ms. Put into a.
ſtew-pan a good lump of butter, and ſet it over allow fire; put .
into it two or three handſuls of flour, ſiir it with a wooden ladle,
and let it take a colour; if your cullis be pretty brown, you muſt
put in ſome flour. Your flour being brown with your cullis,
then pour it very ſoſtly into your cullis, keeping your cullis '
flirring with a wooden ladle; then let your eullis ſlew ſoſtly, \
and ſkim off all the fat, put in two glaſſes oſ champaign, or
other white
that you maywine; butfat
take the take care to keep
wellctoffand your it.
clariſy cullisTo
very thin, it,
clariſy ſo
...;
A,-u...

you muſt put

let it'boil it in uncovuing,
without a ſtove that draws
till it well, and cover
bpils over; thenituncoverit,v
cloſe, and '
,
U
'
and take off the ſat that is round the ſlew-pan, then wipe it off
the cover alſo, and cover it again. W'hen your cullis is done,
V'NNW;
M-->
take out the mear,- and ſtrain your cullis through a ſilk ſirainet.
This cullis is for all ſorts oſ ragoos, fowls, pies, and tertines.

1 Cullis 'be lie/ſign 'to-ay', '

' .PUT intoa ſlew-pan halfa ladleſul oſ cullis, as much eſſenee 1'
' of ham, half a ladleſul oſ gravy, as much oſ broth, three or
four onions
ctbeaten cut into ſlices,
Coriander-ſeed, with four or five
a lemon cloves
pared andofcut
garlic,
intoafliees,
little

a little ſweet baſil, muſhrooms, and good oil; put all over the ' '
' fire, let it ſlewa quarter'of an hour, take the ſat well off, let it -
be oſ a good taile, and you may uſe it with all ſorts oſ meat and -'
- fiſh, particularly with'glazed fiſh. This ſauce will do ſor two . .
chickens, ſix pigeons, quuils, or ducklins, and all ſorts of tame ..
and wild fowl. Now this Italian or French ſauce, is ſaucy.
..'
;-aA.-\A_'.>uz_*'v.-t.e'vw.*

, theCullis
i YOU muſt get qf crow-fiſh.
middling ſort oſ craw-fiſh, put them over- .ct iſ
the fire, ſeaſoned with ſalt, pepper, and- onion cut in ſliees; i
being done, take them out, pick them, and keep the tails after
they are ſcalded, pourrl the n-ſl together in a mortar; the 'more
_._._A._
they
Veal. are
the pounded
bigneſs oſ
theyour
finerfiſt,
your
with
cullis
a ſmall
willbitbe.oſ ham,
Takeana_ onion
bit of..Y. '

cut into ſour, put it into ſweat gently; iſ it ſiicks but a very lit
tle to the pan, powder it a little. Moiſten it with broth, put in
it ſome Cloves, ſweet baſtl in branches, ſome muſhrooms, _with J vſ
lemon pared and cut in ſlices: being done, .ftilm the ſat well, '
let it be of a good taſte; then take out yuu'r meat with a ſL'im
., _' m'cr, and go on to thicken it a little with cſiencc of ham : then
put

'. .W

.'_ .- _ . _ . -
t l l lt l 'vl
xÞ-

MnnfiJ-hu
.Lm.
w."
e';
0....'-.m.

_,. 'Yb'e'drt'ty' Cooknfi?" ' _ _.

- Silk him" daw-fiſh, and ſtrain it off." Being'ſtrained, 'lKQCP
it for a firſt courſe of craw-fiſh, - - i

_ , ._ - , a '- 'A while all/it. ,

}i..'.\,. * TAKE a picce oſ veal, cut it into ſmall bits, with ſome thin
Rice: oſ ham, and two onions cut into ſour pieces; moiſten it
I -' with broth, ſeaſoned with muſhrooms, a bunch of parſley, green
t i onions, three cloves, and ſo let it ſtew. Being ſtewed, take
!"
l
L'e .out all your meat and roots with a ſhimmer, put in a few crumbs
t . of bread, and letit ſtew ſoftly: take the white of a ſowl, or two -
4
chickens, and pound it in a mortar; being well pounded, mix
it in your eullis, but-it muſt not boil, and your cullis muſt be
very white; but iſ it is not white enough you muſt pound two
dozen _oſ ſweet almonds blanched, and put intoyour cullis; then
boil a glaſs oſ milk, and put it in your cullis: let it be of a
good taſte, and ſtrain it off; 'then put it in a ſmall kettle, and
. keep it warm. You may uſe it for white loaves, white cruſt oſ t 1
þread and biſquets.

Sainte for a brae: of partridger, pheaſants, or my' 'bing

. you pleaſi'. _ _
ROAST a partridge, pound it well in a mortar with the pi
pious of four turkies, with a quart of ſtrong gravy, and the li- '
vers oſ the partridges and ſome truffies, and let it fimmer till it
he pretty t,hick,, let it ſtand in a difll for a while, then put two
' glaſſes oſ Burgundy into a ſtew-pan, with two or three ſtices oſ -
onions,' a clove or two oſ garlic, and the above-ſauce. Let it
. * i fimmer a ſew minutes, then preſs _it through a hair-bag into a
ſlew-pan, add the eſſencenoſ ham, let it boil for ſome time, ſea
. -ſon it with good ſpice and pepper,.lay your partridges, &e. in
the diſh, and pour your ſauce in. o
_'Tlrey will uſe as many fine ingredie'nts to ſtew a pigeon, or
. ſowl, as will make a very ſine diſh, which is equal to boiling a
' leg' oſ mutton in champaign. ' ' '
' lt would be needleſs to name any more; though you have
't much more expenſive ſauce than this; however, l think" here is
' enough to ſhew the folly of theſe ſine French cooks. ln their
own country, they will make a grand entertainmenþwith the
expence oſ one of theſe diſhcs; but here they want the little
pettyprofit ; and by this ſort of lcgerdemain, ſome fine eſtates
. _arejnggled into France. '

cnkn
 l ' , i i _ ſhadeiPlaiirand Eafl. . - " t
.v

o
CHARIWF
aintſſiſimber'of pretty little diſhes," ſit for 7 '
i ſupper, orv fide-diſh, and 'little corner-diſhes, for a,
*= l _ great table; and the reſt you have in the Cane-re; .
l
£_z . . TAKE four hogs Hogs
ears, comforted. i ſi or take them
and half boil them, 1

ſouſed; make aſſforce-meat thus: take half a pound of beeſ

'ſaet, as much crumbs oſ bread, an anchovy, ſome ſage, boil*
a and chop very fine a little parſley; mix all together with the yolk
Of 3" egg' a little pepper, ſlit your ears very carefully to make at
ſi lace for your ſtufling, ſill them, flour them, and fry them in freſh
u butter till they are of aſme brown; then pour out all the ſat
clean, and putro them ha'lfa pintof gravy, a glaſs ofwhite wine,
'Y
9
threetea-flioonſuls of muſtar'd, a piece of bottcr as big as a nut
meg rolled in flour, a little pepper, a ſmall onion whole; cover
v
W,w-
__ '... thcmcloſe,
ſſpan now andand letthem
then. ſtew they
When ſoftlyare
ſorhalfan
enough,hour, ſhakingyour,
lay them in your .
ſi ' diſh, and pour your ſauce over them; but firſt take out the onidn.
' This makes a very pretty-diſh; but if you would make a fine
large diſh, take the feet, and. cut all the meat in ſmall thin =
wi _ pieces, and ſtew with the ears, Seaſon with ſalt to your painte.
. .-ma,"
'. .-_ Sſo force cocks-tombs.
PAſtBOlL your cocks-combs, then open them with a point'- i i. iſ
oſ a kniſe at the 'great end: take the white of a fowl, as much
bacon and beef marrow, cut theſe ſmall, and beat them fine in
' _amarble
tncg, andmortar; 'ſeaſonanthem
mix it with egg;with
fill ſalt', pepper, and gratcd'nut'
the cocks-combs, and ſtew - i
ct* . them in a little ſtrong gravy ſoftly for half an hour, then Ilice in
' 4? ſome freſh muſhtooms and a few picklcd ones; then beatſſup the r _ſſ
' l; lVhen
olk ofthey
an egg
are iTn a little diſh
enough, gravy,
themſtirring
up in it.
little Seaſon
diſhes orwith ſalt.'='ct U .
plates,

z - ' a pie/Frm corl-rzeombr, _ _

' ' Let them he well cleaned,.. then put them into a pot, with
ſome melted bacon, and boil them a little; about half an hour
after, add a little bay ſalt, ſome' pepper, a little. Vinegar, a leman.
ſliced, andan onion ſtuck'with cloves. When the bacon begTns
.._- . -w._.
 -vi-s..cJ_a.ſ'i._-auo.-_'ſ-um.ik;l.az-.
hew.

'oS ' ſi - " ſhe' Art eſ Coat-to',

't

'to ſtick to the pot,- take them up, put them into the pan you\
would keep them in. lay a clean linen cloth over them, and pour
melted, butter clarificd ovcr them, to keep them 'cloſe from the'
.ps.-H
air.' Theſe make a pretty plate at a ſupper. - '
' , . , . To pra-ſerve or pirltle pigs fect and ears. '
TAKE your fect and ears ſingle, and waſh them well, ſplic
-,r<. .
the feet in two, put a bay-leaf between every foot, put in al
moſt as much .watcr as will Cover them. lVhen they are 'well
ſteemed, add to them cloves, mace, whole pepper, and ginger,
coriander-ſeed and ſalt, according to your diſcretion; put' to
them a bottle or two of Rheniſh wine, according to the quan
_ tity you do, half a ſcore bay-leaves, and a bunch of ſweet-herbs.
_Let them boil ſoftly till they are very tender, then take them out
..
of the liquor, lay them in an earthen pot, then ſtrain the liquor '
. '<-'.-_Lv-; .
over them ; when they are cold, cover them down cloſe, and
keep them for uſe. 1' ' ' - . " * '
. You ſhould let them ſtand to be cold; ſkim off all the ſat,
" _ and then put in the wine and ſpice.
_ They eat well cold; or at any time.heat them in the jelly,
_'koctd
.n-I-o-
and thicken it with a little piece of butter rolled in flour, makes
' of
a very pretty and
thejelly, diſh;
rollorit eat theyolk'oſ
inſſthe ears, and take the
an egg, feet clean out
or meltedbutter,
and then in crumbs of bread, and broil them; or fry them in
' freſh butter, lay the ears in the middle and the feet round, and
pour the ſauce over, or you may cut the ears'in long ſlips, which
is better: and iſ you chuſe it, make a good brown gravy-'to mix
-_., -4.'-.L..-.'*.
with them, a glaſs of white wine and ſome nt'uſtard, thickened
.wich a piece oſ butter rolled in ſiour.

_ 'To pirkle ox-palaler.

' TAKE your Palatesſi, waſh them well with ſalt and water,
. nmJ Þ-Lnu
a..,.t
and put them in a pipkin with water and ſome ſalt; and when
they areand
ſſclnves, ready to boil,
mace, ſkim them
as much well,give
as will and put
themto aquick
them pepper,
taſte.
' þ 'V'hen they are boiled tender (which willrequire ſour or fire
34.;a:.- ..eh;.t"u.
* 1 _ hours) peel them and cut them into ſmall pieces, and let them
cool; then makcthe pickle ofwhite wine and Vinegar, an equal
quantity; boil the pickle, and put in the ſpices that were. boiled
_ in the palates; when. both the pickle and palates are cold, lay
. our palates in a jar, and put to them a few bay-leaves and:
.ffl little freſh ſpice : pour the pickle Over them, cover them cloſe,
and keep them for uſe. i - . of

't.-*'-.<-\-'
 _ made Plain andt'Eajj. _ jog
.of theſe you may at any time make a pretty little diſh; eizhzr
tvith brown ſauce or white; or butter and muſtard and a ſpacn
I . ful of white wine; or they are ready to put- in made-diſhc,_

<-v'-_ -
"va-T
i'
d
bitoſſſ butter
, To ſtew cucumþmt. _
ſiſi PA-RE twelve cucumhers, and ilicc them as thiclc ſſas a crown-I ' *
picce, and put them to drain, and then lay them in a coarſe elotlſt - -
till they are dry, flour them and fry them brown in butter; pour -
out the fat, then put to them ſome gravy, a little Claret, ſome -.
apepper, cloves,inand mace,
flour, andct and
toſs let
themthem
up;ſtew a little,
ſeaſon t'nen you"
with ſalt: roll' _

may adtl _a very little muſhroom pickle. _

'ſi * 'To ragoa cucumhers, -

i ' TAKE two cucumhers, two onions, ſlice themfihd fry them.
in a little butter, then drain them in a ſieve," put them into aſſ.
le ſauce-pan, add ſix ſpoonſulsoſ gravy, two of white wine, a
ſi; blade of mace: let thEm ſtew five or, ſix minutes';.'then take £
Piece Of butter as big as a walnut rolled in flour, ſhake them:
together, and when it is thiek, diſh them up.
.'._{
3 I Africaſey of kidtzgi-bcamſi
i,7. .
-t TAkEg'q'uarmf the ſeed, when dry, (oak them. aſill nigh: .'_-'._' ,
t
in river water, then boil them on a ſlow fire till.quite tender;"
i
take a quarter of a peck oſ onions, ſlice them thin, fry them in
l
butter till brown; then take them out of the butter, and pug
them in a quart oſ ſtrong draw'd gravy. _ Boil them till you ma ' ſi
maſh them ſrne, then put in y'our beans, and give them a boil
or two. . Seaſon tvitltpepper, ſalt and nutmeg. _ 2' 2 -:,
t l . ',
vi To (Ire/3 ſ/ſimyflr-l'eaw.
the ſeed, boil them till they are tendert 'then bia' chi." '
i'lx
them, and ſry them in Clarified butter. Melt butter; wizh I' .'
i: i': _ drop of vincgar, and pour over them. Stcw them with ſalt; A. ,
l. l't
pepper,
Or youandmay
nutmeg.
eat them with butter, ſack,-' ſugar, and aſſlittle A
F-l;
i

powder of Cinnamon. j -
_ (.

h l 7 To makejumballs. . _ .
TAKE a pound of fine flour and'a pound of fine. pcivſſvder-fia
ſſct l
gar; make them intoa light paſte, with whites of eggs beat fine: _
then add half a pint cream, half a pound of freſh boneſ-
* - - ct melted,
 .

-.'.-. 4--_k.'w-.
1\._.

,
.
.
"no" j 3758 Aſ! eſ Cook-ed,
. ' melted, and-a pdund of blanched almonds well_beat.-._ Khe'id
,
them all together thoroughly, with a little roſe-water. and cur
.A2
nLKA
'-u'2.
,x.dl-_-ſin.-murs.'ſni't' out your jumballs in what figures you fancy; and either bake
them in a gentle oven, or ſry them in freſh butter, and they make
'a pretty ſide or corner diſh. You may melt a little butter with a
ſpoonful oſ ſack, and throw fine ſugar all over the diſh. \ Iſ you'
_ make them in pretty figures', they, make a ſine little diſh;
' To make a ragoa of onion'r. T
TAKE a pint oſlittle young onions, peel them, and tſſactlte ſouk'
large ones, peel them and cut them very ſmall z put a quarter of'
a pound of good butter into a ſlew-pan, when it is_melted and
done making a noiſe, throw in your onions, and fry them till
they begin to look a little brown: then ſhake in a little flour,
ſiand'ſhake them round till they are thick 5 throw in a little ſalt,
.2
i\
' a little beaten pepper, a quarter oſ a pint of good gravy, and a
2
-! 'tea-ſpoonſul of tnuſtard. Stir all together, and when it is well
ze
i
17.. 'taſted and of a good thickneſs pour it into your diſh, and gar
'fe .:leL-Stn-i:
air-s - niſh it with ſried crumbs of bread and raſpings. -* They make a
pretty "me diſh' and are very SOOd- You may ſtew raſpings
in the room oſ flour, if you pleaſe, - . . 1 . .
. ' ' A ragoo of gſterr. i
-' OPEN twenty large oyſlers, take them out oſ their liquor, ſ
r ſave theliquor, and dip the oyſtcrs in a battcr made thus: take
two eggs, beat them well, a little lcriion-peel g'ated, a little .
.-<..u_,.,-.v_n;
,. e.'z
w,.out-...
w,'At..b\.Y->tv*-: nutmeg grated, a blade oſ mace pounded, ſine, a little parſley
' ſi chopped ſine; beat all together with a little flour, have ready
ſome butter or dripping in a ſtew-pan; whenitboils, dip in your
oyſters, one by one, into the batter, and fry them oſafinebrown;
then with an egg-nice take them out, and lay them in adiſh before
the fire. Pour the fat out oſ the pan, and ſhake a little flour
over the bottom of the pan, then rub a little piece of butter, a'
7 . _ big as aſmall wallnut, all over with your knife, whilſt it is over
the fire; then pour in three ſpoonſuls of the oyſlcr liqhor ſtrain-_
- fed, onegratealittlenutmeg,
ctgravy; ſpoonſuloſ white wine,
ſtir alland a quarter
together, throwoſ ina the
pintoſ
oyſ- _
ters, give the pan a toſs round, and when the ſauce is of a good
- thickneſs, pour all into the diſh, and garniſh with raTpings.
r A ragaa of nſpamgur.
' SCRAPE ahundred of graſs very clean, and throw lt into
cold water. lVhen you have ſcraped all, cut as ſar as is good and
_ : green, about an inch-long, and take-two heads oſendivc clean
1 _ waſhed
 i 'mode Plain and .I'
. m'-.- *

I
_lll..
4 '

waſhed and picked, cut. it very ſmall, a young lettuce clean

waſhed and 'cut _ſmall, a'large onion peeled and out ſmall z put .v
z quarter of pound oſ butter into a ſtew-pan, when it is melt
ed throw in the above things: toſs them about, and ſry them
ten minutes; then ſeaſon them with a little pepper and ſalt,
ſhake in alittle flour, toſs them about, then_ pour in half-1.,
pint
good;of then
gravy.pourLet them your
all'into ſtewdiſh.
till theSave
ſaucets
a fewvery
of thick and i
the littlez'

tops of the graſs to garniſh the diſh. _- t __.Pq

Aragaoqf liven. - ' '- ' "ſ, -
TAKE' as many livers as you wOuld have for your diſh. A
turkey's liver and ſix fowls livers will make a pretty diſh. Pick
the galls ſrom them, and throw them into cold water; take the)
ſix livers, put them in aſauee-pan with a quarter of a pint of gra-i
vy, a ſpoonful of muſhrooms, either pickled or freſh, aſpoonfuli
of catehup, a little bit of butter as big as a nutmeg rolled in.
flour; ſeaſon them with pepper and ſalt to your palate. Lee,
them flew ſoftly ten minutes: in the mean while broil the turo,
ltey's liver nicely, lay it in the middle, and the ſiewed livers:v
round. vFour the ſauce all over, and garniſh with lernon.v -
2'-t'm-._-i.-l_. - *- _L-ſi
3

To ragao
LAY a large caulifiower in muIi/Iawm. _ it to pieces, as,
water, then pick

if for pickling ;' take a quarter of a pound of butter, with a ſpoon-z

ſu] of water, and m'elt it in aſtew-pan, then throw in your cau-. '
liſlowers, and ſhake themaboutoften till they are quite tender;
then ſhake in alittle flour, and toſe the pan about. Seaſoſin them
with a little pepper and ſalt, pour in half a pint of good _gravy,,. -'_
let them ſlew till the ſauce is thick, and pour it all into a little;
diſh. Save a few little bits of cauliſlower, when (let-'ed in the.
butter, to garniſh with. ' ' * 3 .
_Slew'ed pea/hand lettuce. __
TAKE a quart of green peas, two nice lettuce: clean waſhed , i
aand
quarter
picked,
of cut
a pound
them of
ſmall
butter,
acroſs,pepper
put alland
intoſalt
a ſauce-pan,
to your palategſi
with -
'over them cloſe, and let them flew ſoftly, ſhaking the ſipan'oſ;
ten. _ Let them' ſtew ten minutes,, then ſhake in a little flour,
toſs them round, and pourin half a pint of good gravy; put ina
little bu ndle of ſweet-herbs and an onion, with three cloves,_and
a blade of mace ſluck in it. Cover it cloſe, and let them ſtewa
quarter of an hour; then take out the onion and ſweet-herbs,
. .1.-.'.t.,
' and turn it all into a diſh. lf you find the ſauce not thick
enough, ſhake in alittle more flour, and let it ſimmer, then take
it up. * ' Cai
 H14.-.u.rM -:hb-.$JLZ<_*L-W_dZAi_ L.J -Nk<-afl-w*m
at.

'

. . t'iiſizi *
"ar-r'
i"'uv'eſi'
..H'".e:
*-...-.._. '*
Tbe-Art'qf'C'aJkerj, .-- "
I ': : " '- t'Cad-ſotmdr broiled with grow. > -' ' .'l
_ SCALD them in hot water, and rub them-with ſalt Wellſ
blanch them, that is, 'take off' the black dirty ſkin, then ſet them
on in cold water, and let them ſimmer till they begin to be ten."
. der; take them out and flour them, and broil them on the gridp
...- . .4., .'
iron. In the mean time take a little good gravy, a little muſtard,
a little bit ofbuttcr rolled in flour, give it a boil, ſeaſon it 'with
'
pepper and ſalt. Lay the ſounds in your diſh, and pour your
4' ſauce over them.
.
Afl'rced
r TAKE afine white-heart (tibi/age.about as big asa quarter '
cahbage,
'

A of a peck, lay it in water two or three hours, then half boil it,ſ
ſet it in a cullender to drain, then very carefully cut_ out the,
heart, but take great care not to break-off' any of the outſide
leaves, ſill it with force-meat made thus: take a pound of veal,
_
half a pound of bacon, ſat and lean together, cut them ſmall,
' ._ and beat them fine in a mortar, with four eggs boiled hard. Sea-o,
ſon with pepper and ſalt, a little beaten mace, a very little lemon
2.*..Jfi
..
. _ peel out fine, ſome parſley chopped ſine, a very little thyme, and
two anchovies: when they are heat fine, take the crumb ofa ſiule -
roll, ſome muſhrooms, iſ you have them either pickled or_ freſh,
i.'. a'nd the'heart oſ the cahbage you cut out chopped fine. , Mix all.
- together with the yolk of an egg, then fill the hollow partoſ the'
.cabbage', and tie it with a packthread; then lay ſome ſlices of
bacon to the bottom of a ſlew-pan', or ſauce-pan, and on that a'
&All-w pound oſ coarſe lean beef, cut thin; put in the cahbage, cover '
. it cloſe, and let it ſtew overa ſlow fire, till 'the bacon begins to
i ſtick
brath,to an
theonion
pan, ſhake in a little
ſtuck with Cloves,flour,
two then pour
blades oſ in a quart
mace, of
ſome
.
_whole pepper, a little bundle of ſweet-herbs', cover it cloſe, and
,_ ' * let it flew very ſoftly an hour and a half', put in a glaſs of red
_
wine, give it a boil, then take it up, lay it in the diſh, and
-_ ſtrain the gravy
L'o...,"
L'.- ._>.J
i ſide-diſh, and theand pour
next dayover;
makesuntie
a ſineit buſh,
firſt; with
Thisa veal-ſteal;
is a_ fine

v. ._.4,_. nicely bro'iled and laid on it._

7 ' 1 - .' Sit-weal red rabbageſi - .
TAKE a red Cabbage, lay it in cold water an hour, then cut
1 . it' into thin flices acroſs, and cut' it into little pieces. Put it
into a ſlew-pan, with a pound of ſauſages, a pint of grai'y, a'
little bit of ham or lean bacon; cover it cloſe, and let it ſtew
half an hour; then take the pan off the fire, and ſkim off the
_ fat, ſhake in a little flour, and ſet it on again. Let it ſlew two
. . - Oſ
 ct made' Plain and any;"
nthree minutes,' then lay the ſauſagesſſin your diſh, vand pour'ing-
the reſt all over." You may,_ before you'take it up, put in half U
tſpoonſul of Vinegar. _ _ . ._ __
A ,, ſſSatwyi forced and/lewed. ':
TAKE two ,ſavoys, fill one with 'force-meat, and4- the_ other
'\-'I'<'.$'*'*_-'A'*ſl
without. Stew them with gravy ; ſeaſon them 'with pepper
nd ſalt,
'i big as aand when
large they are
walnut, nearinenough
rolled takeput
flour, and a piece
in. oſ
Letbutter,
them i
u-.-..-

ſlew till they are enough, and the ſauce. thick; then lay them
itvour diſh, and pour the ſauce over them. Theſe things are -
.r._._. -.,
beſt done on a ſlave. . -. _ -
To force' caczctnbctfl 'ct .N'M"
..__

_
7._-_.;
'a .
,
TAKlZ three large cucumhers,' ſcoop out the pith, fill them *
'ds-'.
on"--,
=-.m.-.- .rmt
with fried oyſters, ſeaſoned with- pepper and ſalt; put on the >
piece again you cut off, ſew it with a coarſe thread, and fry
them in the butter thc_ oyflqrs are ſried in: then pour out
thtbutter, and ſhake in a little flour, pour in half a pint oſ '
gnvy, ſhake it round and put in the cucumbers. Seaſon it_ _vz'.
zz.
-.*'..:
_.g-HUfp',dvſ-

with a little pepper and ſalt ; let them ſlew ſoftly till they are
ttnder, then lay them in a plate, and pour the gravy-over
them: or you may force them with any ſort oſ force-meat you
fancy, and ſry them invhog'ls'lar'd, and then ſtew them in gravy -' -..
and red wine,
Fried ſimſagcs. - '
TAKE halſ a pound oſ ſauſages, and ſix apples; _flice ſour -' L'
about as thick as'a crown, cut the 'other two in quarters, ſry q<. ...-la

tbcm with the ſauſages of a fine light brown, lay the ſauſages -
inthe middle oſ the diſh, and the apples round. Garniſh with) *_ an:
"Turn,
-nt
the quartered apples. * an',
Stewed cabbage'and ſauſages ſried is a good diſh, then? heat - 'A . _ z un,
cold peas-pudding in the pan, lay it in the diſh and the ſa'uſages '- > -
laund, thick
'ound heap up,
the pudding in the
edge-ways, and middle, and middle
one in the lay theatſauſages
length,all',
" _ -r i

CaI/aji: and eggs. i .pr n-s'r>.-"'me'i.-"\.-*_,".:'w'01'

:-"*; .fflh.

_CUT either bacon, pickled beeſ, or _hungmutton into-thin i

flues; broil them'hicely, lay them in a diſh before the fire,
have ready a ſtew-pan of 'tvater boiling, break as many eggs '
'45 you have collops, break them one by one in a cup, and
'out them into the ſtew-pan. lrVhen the v.hites oſ the eggs man'v/ap'*',N'
..._"ſ, <

l
_I begin
 _l
wis-t.

.- v1l A. - 'i - . ' ' s '

\
- 'LTbſſZ-Zfl qf Co'ak'eryz'. _ .
- m,
begin' tOIhar'dEn', and'all lookſiof a clear White; take them up
'M.M
_ffi'hrfflwm -Wg..dſizuwphzfflmh£

:_.£
-.'_
-<-.- .i _A 'due by-'one-in an egg-nice', and lay them o'n the eollopa.. n; 5
..ſ.; i, X
-, ' them
ct, CUT * - -inTo ire/3' roldfowl
ſourqtiarters, or pigezin.or two, ''according
beat up'a'nfflegg .'*\_ *t
to'whatxyou dreſs, 'grate a little nutmeg in, a little ſalt, ſone
parſley chopped,' a few crumbs of bread, beat'them well toge-
ther, dip them in this batter, and have ready ſome dripping hot
in a ſtew-pan, in which fry them of a ſine light brown: have
with
ready aa ſpoonful
little good
of catchup
gravy, thickened
; lay the with
fry ina the
littlediſh,
flour,
andmixed
pour

the ſauce over. . Garniſh with lemon, and a few muſhrooms,

___. .
At. if you have any. A cold tabbit eats well done thus.
aWAL
they;
avaſi'tru a'.'- ,
_ To mince veal.
thoA.us,.
= CUT your veal as ſine as.p0ſlible, but don'tchop it; 'grate z
little nutmeg over it, ſhred a little lcmon-peel very ſine, throw
a very little ſalt on it, drudge a little flour over it. To a large l
plate oſ veal, take ſour or live ſponnſuls of water, let it boil,
'1.* T". then put in the veal, with a piece of butter as big as an egg, ſlir
' it well together; when it is all thorough hot, it is enOugh, t
Have ready a very thin piece of bread toaſted brown, cut it inte- *
wſi';
...-373.. three-corner ſippets, layvit round the plate, and pour in the
veal. Juſt before you pour it in, ſqueeze in half a lemon, or 4
half a ſpoonful
i * put gravy in the of vinegar.
room Garniſh
oſ water,. if youwith
love leman.
it ſtrong,You
but may
it is
Nun
better without.
3.,aw
&i.
CUT" it in' piecesvabout
_ Twfiy'cold waſ,
as thick as half a'crown," and as leng
.-'..id."e-.a".-pha" - .- l as' you pleaſe, dip them in the yolk 'of an egg,_and. then'inx
crumbs of bread, with a few ſweetſiher'b's, and ſhred lemon-peel
in it z- grate a little nutmeg over them, and fry them inifreſh
butter. The butter muſt be hot, juſt enough to ſry them in : in
the mean time, make a little gravy of the bone of the veal ; when i
the meat is fried take it' out with a fork, and lay itin a diſh hr
.- ifore the fire, then ſhake a little flour into the pan, and ſtir it
round; then put in alittle gravy, ſqueezein a little lemon, andl
pour it'over the veal. Garniſh with lemon. " '
_ To toſrup cold veal white. _
CUT the veal into little thin bits, put milk enough to for
. 1-un
._ia..._r-. v' . ſauce, grate in a little nutmeg, a very little ſalt, a little pieceoii
_' butter rolled in flour: to halſ a pint oftnilk, the yolks of two 3
- 3 . _ ' ers"
 .'
.*_:*
27.',.
3 . _ 'hat-le Plain ſianJEaþ. _ſi *. _> ' i' _ſſ1ſi15 . a'a.r3..
-'

tgg: tvctell beat, a ſpoo'nful or ſimuſhroom-pickle, ſtir in togeſi' 'Atw-_.-4.t.-4.-

a
ther till it is thick; then pour it into your diſh, and garniſh 4'
with leman. - * ' ' ' '
gCold ſow] ſltinned, and done this _way, eats well 3 or 'the heſtv -
"'1,
w1.',
e'nd of a cold breaſt oſ veal 5 ſirſtlſry it, drain it from the ſat, ___."
then pour this ſauce to it - . .Pa__w-u

,4LCUT_ Your mctutton

_ _Tobaſhcaldmuttan. ' _ * _
\vith a very ſharp kniſe in very little bits, .,.r"
V',
'I-T-TJ'I'
asthinas poſſible; then boil the honcs with an onion,_ a little-_
ſweet-herbs, a blade of mace, a very little whole pepper,_alittle ſ;
-*p.-*.,-n*.m-
_-z-V*.-.,_.:*-.\_. :-.-t_ *
ſalt, a piece oſeruſt toaſted very criſp: let it boil till there isjuſk '_
though ſor ſauce,*ſlrain it, and put it into a ſauce-pan. with a. _ .
hqtit
piece oſ
is enough.
butter rolled
Havein ready
flour;ſome
put thin
i'n the
bread
meat,
toaſted
whenbrown,
it is very
cut , ' ' '

tlirte-comer-tvays, lay them round the diſh, and pour in the . .

diſh, As to walnut-pickle, and all ſorts of pickles, you muſt
put in according to your fancy; Garniſh with pickles. Some love
., . -e. r'.t- .
a'ſmall onion peeled, and cut very ſmall, and done in the haſh. *
_ To 'haſ/2 mutton like mnifim. r _ _ . , ..
* CUT it very thin as above; boil the bones as above; ſlrain . *
theliquor, where there is juſt enough ſor the haſh, to a quarter
þfa pint of gravy p'ut a large ſpoonful oſ red wine, an onion ' L - -\
ptcled and chopped fine, a very little lemon-peel ſhred fine, a '* l
'piece of butter as big as aſmall walnut rolled in flour; put it into
aſauce-pan with the meat, ſhake it all together, and when it is .
thoroughly hot, pour it into your diſh. Haſh beeſ the ſame way, '_ i I

, have, any
IF you Tocold
make cal/apt
inſide oſ aof cold beef.
ſurloin of beef', take off _ll-. ' ' _'
the ſat, cut it very thin in little bits, cut an onion very ſmall, *_ ' ct 1 \
boil as much water as you think will do for ſauce, ſeaſon it With - ' ' j t
zlittle pepper and ſalt, and a bundle oſ ſweet-herbs; * Let me
'Mter boil, then put in the meat, With a good piece of butter _ _ - Nunv_.
". ,._-.m

rolled in flour, ſhake it round, and ſtir it. When the ſauce is -.
thick and the meat done, take out the ſweet-herbs, and pOur it - . 7 T
.
'nto your diſh. They do better than freſh meat. * ' * -
,

To make a florendz'ne of veal. ® _ -;-_ .-*.1-+.*

"_T-v

_ TAKE two kidneys of a loin of veal, ſat and all,-'and mince

't very fine, then chop a ſew herbs and put to it, and add a few
currants: ſeaſon it with cloves, mace, 'nutmeg, and a little ſalt, -_
ſour or five yolks of eggs chopped fine, and ſome crumbs of '.
bread, a pippin or two Chopped, ſome candied lemon-peel cut _
t . I 2 -' ſmall, -
 1

'3n_6 = 1 - -* .' _L.Tl*t. A" ofCoo-ſeo-I .

. _ſmal_l,.a' little ſack,_'an_d 'orange flour-water.- Lay a ſheet o
pufſ-paſteat the borrom oſyour diſh, 'and put in 'the ingredients, "
fand'cover it wirh another ſheeteſ puff paſte. Bake it in a ſlack
1 oven, ſcrape ſugar on the top, and ſerve it up hot.
- - . .-
.. -...
' *
A>-.'_' a To mal-e ſiſdlamoigrumb. . _'
TAKE two or three'Roman or cahbage lettuces, and when
, you have waſhed them clean, ſwirrg them pretty dryin a clothſ
r''.-'...J.-'-.1v
' 'then beginning at the open end, cut them croſs-ways, as ſine as i:
Wgood'bigthread, and lay the lettuces ſo cut, about an inch thick,ſif '
'all ctover the bottom oſ a diſh. When you have thus garniſhed
"hs;-
your diſh, take two cold roaſted pullcts or chickens, and' cut the
V'
l
fleſh off
ſ long, the breaſts
a quarter oſ anand
inclrwings
broad,into
andſtices,
as thinabout three inches
as a ſhilling: ſay

All;
tread;
--
'them upon the lettuce round the end to the middle of the diſh,
' and the other towards the brim; then having boned and cut ſit
anchovies, each into eight pieces, lay them all between each ſlice
oſthe fowls.thcn cut the lean meat off the legs into dice, and cut
.
a lemon into ſmall dice; then mince the yolks oſ ſour eggs, three
or four anchovies, and a little parſley, and make a round heap
;.,-
'ful-i. ' of theſe in your diſh, piling it up in the ſorm of a ſugar-leaf,
'and garniſh it with onions as big as the yolks of eggs, boilei
'-*....5'
W_'\'w
*.u-4="*m.'-4mL*:_".a->rc.F\"_-.'5t:'.3"7 in a good deal oſ water very tender and white. Put the lar-geſ. r
of the onions in the middle on the top of the ſulamonguridy,artd
'* ' lay the r'eſl: all round the brim oſ the diſh, as thick as you can a
lay them;
i pepper, andthenpourbeat
overſunie ſallad
it all. oil up with
Garniſh with grapes
vinegar,
juſtſalt, and il'1
ſcalded,
'
'or French beans bla'nched, or aſtertion-flowers, and ſerve it;u_1q
." for a firſt courſe. - u

'_ſi"
ſi_
'A
ſ'
* -,. .,4__ Another way. . a
_- . FMINCE two chickens, either boiled or roaſted,lvery ſine, a .

I I veal, iſ you pleaſe', alſo mince the yolks oſ hard eggs very ſmall, ſ]
and mince the whites very ſmall by themſelves; A ſhred the pulp
'of two or three lemons very ſmall, then lay in your diſh a layera
'-t-.-r.4,4
ofmince-meat; and a layer oſ yolks of eggs, a layer of Whites, ;
a layer of anchovies, a layer 0ſ.y0ur ſhred leman-pulp, a layeroi.f
pickles, a layer-of ſorrel, a layer oſ ſpinach, and ſhalots ſmel 2
ſmall. When you have filled a diſh with the ingredients, ſetzni
orange or lemcn on the top; then garnith with horſe-raddiſh _
7..' eſcraped,
the juice barberries,
of lemcn, and
ſalt, ſliced lemon. Beat
and muſtard, up and'ſervc
thick, ſomeoil, it
wille;

' for a ſecond courſe, ſide-diſh, or middle-diſh, for ſupper.

A that'
 "few-". -tA

'

a
m'vniz'e-P'Ie'in and A' ſ * 17' _ .ſſ - .t.
.:..

...
, m',
-*.'- -"n'-'r'-"t

ſi ' tkirdlſhſdiheagaally,
-FE'J-JQÞJ-
% ."_-*m.T
-_st.g<.-_Ip. 1,\_,

veal or. ſowl very ſmall, a pickledherringibd'nddandl

ſtclted peeled
mien ſmall, and
cucumber
mindedminced ſmall,pickled
ſmall, ſome applesred
minced ſmall,
cabbage at? i
chop."
xd ſmall, cold pork minced ſmall, or cold duck or pigeon:
nlnced ſmall, boiled Parſley chopped fine, celery cut ſmall, the" '
mllts oſ hard cggs'chopped ſmall, and the whitgschopped ſmall;
md either lay all the ingredients by themſelves ſeparate on ſand _'a'n-m.rT'

an, or in heaps in a diſh. Diſh them'out _wit'h .what'plcltles' . o_.,_

you have, and ſliced lemon nicely cut; an-l iſ you canget aſler. "
dirt-flowers, lay them round it. This is a fillCl'flldJiC-(llfll ſoi
t'u'pper; but you may always make ſitlamongnndv-oſſuch'things
'-)yqa'lrHw_lu["mad-Lo,
cyt-'a>n<-ctovrur't_ '-"a>v.w.'z*Fm'
ttyou have, according to your fancy. The other ſorts you have'
lithe chapter oſ falls.
1 To make little paſties. ' _. i * -
*,

-.>-v...-',.z>-_my.>-.
TAKE the kidnctey of a loin oſ veal cut very fine," tvithfflſias
lllll'cll of the ſat, the yolks of two hard eggs; ſeaſoned within'
little ſalt, and halfa ſmall nutmeg. Mix them well together,
'then roll it Well in a puſſ-paſle cruſl, make three oſ it, and fry
them nicely in hog's lard or butter. '- ' *
They make a pretty little diſh ſor changeſ 'You may put '
ſome carrots, and a little ſugar andſpice, with thejuice oſart - '
onnge, andoſlemon,
ltttltjuic'e ſometimesorapples, firſtyou
any _ſruit boiled and ſwcetened,
pleaſe. ſi 7witha
'
'tffl

' Peti: paſtier for gami/Uag "efflux,

MAKE a ſhort cruſt, roll it thick, make them about as big i
atthe bowl of ato
'ſlfaltcnough ſpoon,
fill theand aboutas an
patty, inchbacon
much deep;and
take a 'piece
heeſ-ſuet, "int-3;

w
mm.u.n-o.-
ſhift] them all very fine, ſeaſon them with pepper_and ſalt, and a' -.-*27.'. M'T.-nfi.d 'fl
I"lie ſweet-herbs; put them into alittlc ſlew-pan, keep turning 337
'htm about with a ſew muſhroo'ms chopped ſmall, ſor eight or ' -,.-1\_4m.*-%,4_"l

'Fffzminutesz then fill your pctty parties, and cot'er them with'
'vine
lllcm.cruſt. Colour
Sometimes fill them with oyſtcrs
them with the yolkſorſſfiſh,
oſ an o'
egg,
theand bake
melts of -
llFfiſh pounded, and ſcaſoncdwith pepper and ſalt; ſill them .v ' i
nun'7-_ " F_'Z;.lh'1 -'
"Ill! lobſters, or what you fancy. Thev make a fine garniſhing, - -
"nd give a diſh a fine loolt: iſ for a calf's head, the brains ſtay r,_-.,.t
oned is moſt proper, and ſome with oyſters. ' _ ' ****
13 '.Ct ., .t . _
 .-..*
..
. l
ſ b' of Caoke'j, _ .
.
',_..>.-._'-.uf.
-;r."
r
. Lusj. l
.o; painte: baked.
- 2 .WHEN you ſalt a tongue; cut off_ the root, and take ſome.
bx palates, waſhthem-clean, cut them into fix or ſeven pieces,
' . putthem into an earthen pot, juſt cover them with water, put
__
in a blade or two of mace, twelve whole pepper-corn', three or
..
..-
four cloves, a little bundle oſ ſweet-herbs, a ſmall onion, halfa *
.:. .- aw'-.t-W_- .
ſpoonful oſ rnſpings; cover it cloſe with brown paper, and let?
\-
it be well
A . with ſalt tobaked. 'When it comes out of the oven, ſeaſtm it
your painte.
'wn m.uvl'-rL-u.

-
.

.-<'_'.,:-*.r-. .
7c H A P.-_ .'
To dreſs F'rsH.
uf
p'mct.
As to boiledctfiſh of all ſorts, you have full directions in the
J,*xiy:
ſi Lent chapter. But here we can ſry fiſh much better, becauſe
we have bceſ-dripping, or hog's lard. _ '
.' Obſerve always in the flying oſ any ſort oſ fiſh; firſt, that
53:s'-
youdry your fiſh very well in a clean cloth, then flour it. _ Let
' our ſtew-pan you fry them in be very nice and clean, and put
was m as much beef-'dripping, or hog's lard, as will almoſt cover
' ' Your fiſh; and be ſure it boils before you put in your fiſh. Let it
fry quick, and let it he oſ a fine light brown, but not too dark:
* . colour;
it: whenHave
it isyour fiſh-flice
enough, take rcady,'and
it up, and iſlay
there is occaſion
act coarſe turn
cloth one
-.-.'-.._.
a=-.,\1-_.' ;
'7_'__
....nul
L_ua.
.,num-age-
fl.xk_Lz"ſ.:,iv_-v.>rd\,z-U_- uſin;_.l ſiz _
diſh, on which lay your fiſh, todraiu all the greaſe from it; iſ
ſ' -'-'w.. you fry parſley, do it quick, and take great care to whip it out
of the pan as ſoon as it is criſp, or it will loſe its fine colour.
i ' Take great care that your dripping be very nice and clean. You
' have dixections io the eleventh chapter, how to make it fitsfflſ
uſe, and have it always in readineſs. .\ *
Some love fiſh in butter; then you muſt beat _an egg fine,
and dip y0ur fiſh injuſt as you are going to put it in the pan;
'.'v..-4--.u,. or as good a butter as any, is a little ale and flour beat up, juſt
as you are ready ſor it, and dip the fiſh, to fry it. "

Fiſh-firm: with [ab/fer,

_ _ FOR ſalmon or turbot, broiled cod or haddock, &cJnotbing
is better than fine butter melted thick 5' and take a lobſtcr,
bruife the body of the 'lobſtcr in the butter, and cut the fleſh
* r - v -' ' - , into

w.t-
 il
.=-"wz'>F*.-f:'>*ffPrc*-e?%H4'*-Tv'?47*WM ..

. ſ made Plain wife-6" . no:v

into little piece"
you would "flew
have your it allvery
ſauce together,
rich, letand
onegive
halfitbe.arieh'beeſ-
boil. ._.lf ſi .
gravy, and the other half melted butter with the lobſter;___b'ut '
the gravy, 1 think, takes away the ſweetneſs of the, butter-land __ T' '
lobſier, and 'the fine flavour oſ the fiſh. j, _ . '_ , \ſi a. T *

'. To 'iuike ſhrimp-ſizuce. A . ct,

F TAKE a pint of 'beef-gravy, and half a 'pint of'ſhrimps, _
thicken it with a good piece of butter rolled in flour. Let the
gravy be well ſeaſoned, and let it boil. j * * -- _ . .

o make gſtcrfitgeea '

them 1 ſi Fyflfr
:Town"
dry-a:
;.' 1.* .* >- \;1,£-v, =,'®a
TAKE half 'a pint of large oyſters, liquor and all;
into a ſauce-pan, with two or three blades oſ mace, and twelve i.
'i' whole
oyſters pepper-corns-z
are fine and plump,
let them
ſithenctcareſully'with
ſimmer over a ſlow a ſurk
fire,take
till out
the_ £

the'oyſters from the liquor and ſpice, and let the liquor boil
1 five or ſix minutes; then ſtrain the liquor, waſh out the ſ'au_cp_-' I
zl pan clean', and put the oyſters and' liquor in the ſauce-pan
J. again, with half a pint of gravy, and half a pound of butter
juſt rolled in a little flour. You may put in two ſpoonſuls of
_white wine, keep'it ſtirring till the ſauce boils, and all the '_
butter is melted. - -
d'y"He
nleJſu-WJ-aPnE-

To make anchovy-ſauce.
- TAKE a pint of gravy, put in an anchovy, takeaquarter of i
a pound of butter rolled in a little flour, and ſtir 'all together
till it boils. You may add a little juice of a lemon, catchup, 3 '
.'e'd wine, and walnut-liquor, juſt as You pleaſe.- -- - -- -'
Plain butter melted thick, with a ſpoonſul oſ walnut-pickle,_ . 'liken-KNI
;.-'or catchup, is good ſauce, or anchovy; in ſhort you may put-as *
. many things as you fancy into ſauce; all other ſauce for fiſh '_
you have in the Lent chapter.
.
- and"

_Ta dreſſ a bratt of carp.

..W
_FlRST knock the carp on the head, ſave all the-blood you-'i- > * _
Can, ſcale it', and then gntit; waſh the carp in a pint'oſ red - ſi _. '
.d-þ'rffl;
'
_Wine, and the rows; have ſome water boiling, with a handful
of ſalt, a little horſe-raddiſh, and a bundle of ſweet-herbs; put
In your carp, and boil it ſoftly." XVhen it is boiled, drain it well . ' 2.'
.'zwyt
It'
on.
(U
14,
-'-\
'i'
*

.ſi've,the
Over puthot andlthe
water; blood
in theinto
meana ſauce-pan
time ſlrainwith
the wine
a pintthrbugh
of goodav ' Act_
14 gravy,
9
 a
msſiEt;
u:t-ie'.l:.-u'Eſi,;n-'x"1a_ſ*ivu.
- t,
i>,..Xi

Tbſſe In' of Caokery, i

'i'z'o'
. gravy, a'littlefmace, twelve corns of black and twelve of white

pepper, ſix cloves, an anchovy, an onion, and alittle bundle of

ſweet-herbs. _Let them ſtmmer very ſoftly a quarter of an hour,
then'ſtrain it, put it into the ſauce-pan again," and add to two
. ſpoonfuls oſcatchup and a quarter oſ a pound ofbutter rolled in '
a. little flour, half a ſpoonful oſ muſhroom-pickle, if you have
...-i'
Luv'r.
---e'p':
..'..u-L-'a44.::-./a7T.L-.*J_-
it = ifnot, the ſame quantity of lemon-juice: ſtir it all together,
' and let it boil. _Boil one half of the rows -, the other half beat
up with an egg, halfa nutmeg grated, a little lemon-peel cut
zme, and a little ſalt. Beat all well together, and have ready
ome nice beeſ-dripping boiling in a ſlew-pan, into which drop
your row, and fry them in little cakes, about as big as a crown
piece, ofa ſine light brown, and ſome ſippets cut three corner
- ways, and fried criſp; a few oyflers, if you have them, dipped
in a little batter and fried brown, and a good handful oſ parſley
* fried green. l
' -, Lay the fiſh in the diſh, 'the boiled rows on each ſide, the _ſzp l
- .-*.
'.I
-'
'_u._:'.5'; Jwln
' pets ſlanding rcu nd the carp; pour the ſauce boiling hot over the '
.
fiſh; lay the fried rows and oyſters, with parſley and ſcraped
horſe-raddiſh and leman between, all round the diſh, the rcſtof
the cakes and oyſters lay in the diſh, and ſend it to_ table hot. If
you WOUld have the
' a ſirdngwcaLgrayy, ſauce
with thewhite, put in white-wine,
above ingredients. Dreſſedand good
as in the ſir

Lent chapter; is full as good, if your beer is not bitter.

' As to dreſſing a pike, and all other fiſh, you have it in the Lent
chapter; only this,-'when you dreſs them with a pudding. you
may add a little beeſ-ſuet cut very fine, and good gravy in the
'.'
A. .'\- ſauce. This is' a better way than flowing them in the gravy.
.
* 1
l
- . ct ..CTH'AR vr.ſi
A.
'5-QJ'.
-".-.. _'. .*'_

'
Of Souys and 'BRO-'rwH s,

.' __ p preþeſtrang broth for ſoup; by' gnaw

..
. TAKE a leg eſ beef, chop it _tp pieces, ſet it on the fire in
.'
u
...;
four galltns o: water, ſcum it clean, ſeaſon it with black and
' _ white pepper, a ſewcloves, and a bundle of ſweet-herbs. Let
itiborl "till" two parts is waſted, then ſeaſon it with ſalt; let it
.:'._'r':ſ1;-'.i*..='.:':.').*
.þpij alittle while, thep ſtrain it off, and keep ioſor uſe.
t
I . ' a
 1 aenwmm'fik"
, . wz,,.-n,_. -. _Wey_*

made 'Plain 'an any; 'at

> o
a.
XVhcn you want very ſtrong gravy, take a flice oſ_baco.n.
lay it in a ſtew-pan stake1 a-_p0und of beeſ, cut it thin,*lay it
on the bacon, ſlicela 'good piece oſ_carrot in, an onion ſltced,
agood cruſl: of breadzia ſe'ui ſweet-herbs,"a'little mace, cloves, I _
nuzmcg, and whole pepper, 'an-anchovy; 'cover it, 'and ſet' it '
c-n a ſlow ſireſme or ſix- minutes, and pour in a quart of the
above beeſ.gravy; cover it cloſe, and let it boil ſoſtly till half.- - t '_ _
is walled. This will be a rich, high brown (If-nue for fiſh or £
fowl, or ragoo. '- '. o -_

Cro-by for teibz'te ſmite, ſ _ I

TAKEaPoun-'l oſ any Part of veal,.cut it into ſmalp. -_
Pieces, bon it in a quart Of Waters with an onion, a blade of' -' ſi.,s.hal'
-i'
.w_hſi''usflof-ſi
.ffl-ſi'
7'"fl-'=w-'
W'T,
'M-ff*d"w5ffl-h7ffrvP*h-wfin>
mace, two cloves, and a ſow whole PCPPCſ-Forns. Boil it till; A
it is as rich as 'you would have it._ . . ..-.t
* ' ' '
-..' .. . .'

TAKE a Gravy for 'ter/got,

pound ortea'n fowl, o'r
beeſ, cutand hackragaaa
s. then, then aouri . .ct '
iſit well, put a piece of butter as big as a hen's egg ina ſlew;
an; when it is melted, put in your beef, fry it on all ſides a
little brown, then pour in three pints oſ boiling water, and a '_
bundle oſ ſweet-herbs, two or three blades of mace, three or
ſaur cloves, tWelve whole' pcpper-corns, a little bit oſ carrot,. '
a little piece of 'cruſt of bread toaſled brown; cover it cloſe,
pnd let it boil till there 'is about a pint or leſs; then ſeaſon it
with ſalt, and flrain it off.._ ..N _ .4 ' __3 _,' .. , *
Graſſ-ty for 'a fowl, 'when you have no 'ineiit'ria'r £raty_ſi
- - e - ready. '
' TAKE the neck, liver', and gizzard, boil them in hat'ra pint '
. _oſ Water, with a little piece oſbread toaſled brown, a little pep-_ .
per and ſalt, and a little bit oſ thyme. Let them boil till there
is about a quarter of a pint, then pour in half' a glaſs,o'f red J
Wine, boil it and ſtrain it, then bruiſe the liver Well in, and -
. ſlrain it again; thicken it with a little piece of butter rolled
in fioitr, and it will be very good. ' -' * ſi' - 4£
An ozt's kidney makes gaud nravy, cut all to pieces, and.
.'bniletl with ſpice, &e. as in the oregoing receipts. ' "
You have a receipt in the beginning of the hook, in the pre- '
'_ in; for arm-itis r Tail

in
 , _> .w i
'_ .Fbedrtſſ-Cookery, .
S"un

1:.u._
--_®l -*'-* 11' To make mutton or vealgratſſyſ
L''.'J
-AJL_'ia.'-ſiTu.-=-/
*-..r,,._.,-

' and hack your veal well, ſet it onthe fire withwater,
i'weet-berbs,.maee, and pepper. Let it boil till it is as good as
ou'would have it, then ſtrain it off. Your fine cooks always,
- they can, 'chop a partridge or two, and put into gravies.
-'_u...-.-v

.:--_
,>.w._.
i t' To make aſtrongfiſh-ſſgmvy. '_
i TAKE two or three eels, or any fiſh you have, ſkin or ſeal-e A_
Aje.-
rm-.u.s,en;
J them, and gut them and waſh them from grit, cut them into
little pieces, put them into a ſauce-pan, cover them with Water,
4 a' little cruſt of bread toaſted brown, a blade'or two of mace,
and ſome whole Pepper, a ſew ſweet-herbs, and a very little bi:
oſ lemon-peel. Let it boil till it is rich and good, then haile
las413.',
'm;
wit-4.
ih-vte*-.ea-\-y'_:n4'"ue._0"1._ ' ready a piece of butter, according to your gravy; if a pint,
A little
as bigflour, and toſs itMelt
as a walnut. aboutit till it is ſauce-pan,
in the brown, andthen
thenſhake
ſtraininin'
a

thegravy to it. Let it boil a few minutes, and it will be good.

' -,-.4_
' ſo make_plurrr-porridgeſor Cliriſtmorſi p ' i
ſ TAKE a leg and ſhin oſ beef, put them into eight gallons of
water, and boil them till they are very tender, and when the
' broth is ſtrong' ſtrain it out t wipe the potland put in the broth
- again; then ſlice ſix penny loaves thin, cut off the top and bot
tom, put ſome of the liquor to it, cover it up and let it ſtand-a
uarter
ſ ſſpOt. Letoſitanboil
hour, boil it and
a quarter of anſtrain
hour,it,then
andthen
put'input
fiveit pounds
into your
of
moanumzc am,.raon.an:q.,-
-:5
i'.r>,i.umy;_zt;,.h * currants clean waſhed and picked; let them boil a little, and '
'put in five pounds of raiſins of the ſun, ſtoned, and two pounde
Or' prunes,þand let them boil till they ſwell; then put in three
quarters of an'ounce of mace, _half an ounce ofcloves, two nutf
nregs, all of them beat fine, and mix it with a little liquor cold,
and putthree
put in thempounds
in a very little while,
of ſugar, a littleand takeaſiquart
ſalt, off the of
pot; thena. _
ſack,
quart of claret, and thejuice of two or three lemans. You may
thicken with ſago inſtead of bread, if you pleaſe; pour them'
into, earthen 'pans, and keep them for uſe. You muſt boil two
_' * pounds of prunes in a quart of water till they are trinder, and
.\
ſtrain them into the pot when'it is boiling. -

'r
 A no. so. r - - im' -

ſ ſ -'*""ſict"'*""ſt."ez 'entl- rofkeofor r

i ' ' Þart'of 'leg of beef /and the ſeſalg'fnd Of a "tick-loſ

mutton,' break the bones in pieCcs, and put to it as much water '
a', will cover it, and a little ſalt; and when it boils, ſkim it -
Je'
ney-.i-
"us-'Ate
clean, and put into ita whole onion ſtuck with cloves, a bunch
-1'-*-B
<\-= '- _of ſweet-herbs, ſame pepper, and a nutmeg quartered. Let theſe
boil till the meat is boiled in pieces, and the ſtrength boiled auz
of it; then put to it three or four anchovies, and when they are
uiWM"-WT*'" *."ffl'-,Þe
wW*.Y_m,?-_z.*<yffl.*-7uW-'d
diſſolved,-ſtrain it out, and keep it for uſe.
Y
. ' ' A crow-fiſh fiMP-ct
v'A'ct ' 1,-ovs.
_ TAKE a gallon of water, and ſet it a boiling; put in it a,
bunch of ſweet-herbs, three or four blades of maCe, an onion
- ſtuck with cloves, pepper, and ſalt; then have about two hun
dred craw-fiſh, ſave about twenty, then pick the reſt from the
ſhells, ſave the tails whole; lthe body and ſhells beat in amortar, 4m'
"_*_
rfl'w
LYMP
-..4._..__vl
with a' pint of peaſe green or dry, firſt boiled tender in fair wa- 7
ter, put your boiling water to it, and ſtrain it boiling hot through
a cloth till you have all-the goodneſs out of itzſet it over aſlow
fire
it beorvery
ſtew-hole,
dry, puthave
it toready
youraſoup,
French
let roll cut till
it ſtew veryhalfis
thin, waſted,l-
and let 7'
then put a picce of butter as big as an egg into a ſauce-pan, let: ſi
it ſimmcr till it is done making a noiſe, ſhake in two tea-ſpoona
fuls of flour, ſtirring it about, and an onion; put in the taiis of
'the fiſh, give them a ſhake round, put to them a pint of good '
_ gravy,
and putlettoititboil fouroforthe
a pint five minutes
ſoirp, ſtir itſoftly, take outand
Well together, the pour
onion,
it A
all together, and let it fimmer very ſoftly a quarter of an hour;
fry a French roll very nice and brown, and the twent craw.
fiſh, pour your ſoup into the diſh, and lay the roll in t e mid,
dle, and the craw-fiſh round the diſh, ' -' '
- Fine cooks boil a brace of carp and tench, and may be a lob
- ſler or two, and many more rich things, to make a craw-fiſh
yF'P:UÞ-*re.Þ*e."VM.*IfW'-.i -ſ'iwſ
ſoup; but the above is full as good, and wants no addition.

_
TAKE _ A
a pound of good
beef, grow-ſhop.
a pound of veal," and ' a pound1 of ' I.

' mutton cut and hacked all to pieces, put it into two gallon: of
water, with an old cock beat to pieces, a piece of carrot, the
upper eruſt of a penny loaf toaſted very criſp, a little bundle of,
ſweetvherbs, an onion, a tea-ſpoonful of black pepper and one '
l \
r _ .

'raws
un
' .QV."
.i.*-A'-..
-

= tial
.
-.\ . 'The 'Art qf Ca'a'ke'y; * _
_4.- u.._-L .- ;.\

\
oſ white pepper, four or live blades .oſ mace, _and (but cloves 5
cover it, 'and let it ſiew over a llo'w fir'e t'ill half is waſted, then
...
flrain it off, and put it into a clean ſauce-pan, with two'or three
uleflzdkg'
':-'
r-: large ſpoonſuls oſ raſpings clean lifted, half an ounce. of truffles'
and morels, three or four heads oſ celery waſhed very clean and
.cut ſmall, van ox's palate, firſt boiled tender and cut into pieces, -
a ſew cockstombs, a ſevv of the little hearts of young ſavoys z
Lfll:
'.____'
'.i".'_"-.
covcr'it cloſe, and let it limmer very ſoftly overa ſlow fire two
hours; then have ready a French roll fried and a few force-meat;
.
balls fried, put them in your diſh and pour in your ſoup. You
. Miþ-ſi-Þ
' may boil a leg of veal, and a leg of beeſ, and as many ſine things'
"dung
.
as you pleaſe; but 1 believe you will find this, rich and high'
-enough.
I.
a You may leave out the cocks-combs, and palates, truflles, &c.
,
iſ you don't like them; it will be good ſoup without them; and'
. ' þ if you would have your ſoup very clear, dont put in the raſpings.
iſ.
'.La.
ſſ'k
24.'*-.1,'a
_n_'4._u,sLu.- -' - Oþſerve, iſ it'be a China diſhmot to pour your ſoup in boiling
hot off the ſire,nbut ſet it downhalf a minute, and put a ladle-v
ful in firſt to Warm the diſh, then put it in; for ifit be a froſt;
the bottom oſ your diſh will ſly out. Vermicelli is good'in in'
an ounce
five put in juſt before you* take it up; 'let* it boil
minutes. _---'four- or-ſi
-.,:. .I<

, You may make this ſoup oſ beeſ, or veal alone, juſt as' you
fancy. A leg of beef will do either without veal, _mutton, or' A
'5.' _ fowl. l_
_ _-t-al;

dgreen peas ſoup. _

'='_!.._
,-.:.
Infb-iz; r TAKE a ſmall knuckle of veal, about three or ſour pounde;
- chop it' all to pieces, ſet it on the fire in ſix quarts oſ water, a _
little piece oſ lean bacon, about halſan ounce ſieepcd in Vinegar
an hour, ſour or five blades oſ mace, three or four cloves, 'twelve'T
_ pepper-Corns ofblack pepper. twelve ofwhite, a little bundle oſ '
ſweet-herbs and parſley, a little piece oſ upper cruſt toaſled cri:p;'
cpver it cloſe, and let it boil ſoftly over a ſlow ſire till half is
waſted z then ſtrain it off', and put to" it a pint of green p..as and
a lettuce cut ſmall, four heads of celery cut very ſmall, and
'waſhed clean ; cover it cloſe, and let it ſlew very ſtiſtly over a
ſlow fire two. hours ; in the mean time boil a pint of old peas in
' a pint of water very tender, and ſtrain them well through a coarſe
hair ſieve, and all the pulp, then pour it into the ſoup, and let'
it boil together. Seaſon with ſalt to your palute, 'but not too
much. l"ry a French roll criſp, put it into your diſh, and pour
your ſoup in,-' _Be ſure there be full two quarts.
'- ' '. ' ' - Mutton
 ...,
lixzslffl
- - . madePIm'ztqnd Eojj. > - ' .t.
_ Mutton'zgravyiwill ſſdo,l_iſ youhave no veſial, or a ſhin of beef .-x- . -I.oate-,. *-\.-r

chopped to pieces. _Aſew aſparagus-tops are very good in it.

u. 1' 'l"-'
.' ſiJA &appoſe-tip;" ' ' A:

.. t
..Jtt _
TAKZQÞW
. lean three
part of the leg pound:
chopped oſ thickſetflank
to'pieces; it onorigin', can, 'ſi
the fireinthrce
gallon: oſlwater, about half a pound of bacon, a ſmall bundle- .
of ſweet'zherbs, a good deal of dried mint, and thirty or forty . _
corns of pepper; take a bunch of celery, waſh it very clean, . _'
."
.."rA..-
put in the green tops, and a quart of ſplit peas, cover it cloſe,
and let it boil till two parts is waſted; then ſtrain it off, and *
put it into a clean ſauce-pan, five or ſix heads oſ celery cut
_ſmall and waſhed clean, cover it cloſe and let it boil till thereis
about three quarts; then cut ſome ſat and lean bacon in dice;
ſome bread in dice, and fry them juſt criſp 5 . throw them into
'your diſh, ſeaſon your ſoup with ſalt, and pour it into your
.diſh, rub a little dried mint over it, and ſend it to table. You ' ' '
_may add force-meat balls fried, cocks-combs boiled in it, and
aniox's palate (lewed tender and cut ſmall. Stewed ſpinach
_ well drained, and laid roundthe diſh is very pretty.
i 'Another tardy to make it. i
t

you boil a leg oſ porlt, or a good piece oſheeſ, ſave . .

the liquor. When it is Cold take off the ſat; the next day boil . -
a legal' mutton, ſave theliquor, and when it is cold take offthc
ſat, ſet it on the ſire,_ with two quarts oſ peaſe. 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 thiclt as you would .
have it, allowing for the boiling again; then ſlraih it off, 'and
add the ingrcdients as above. You may make your ſoup of veal
or mutton gravy if you pleaſe, that is accurding to your fancy. "

11 cbeſ'mt ſbttp,
TAKE halſ a hundred oſ cheſnuts, pick them, put them in
an earthen pan, and ſet them in the oven half an hour, or man;
them gentlyover a ſlow ſtre, but take care they don't burn;
o"
then peel them, and ſet them to ſtew in a quart oſ good bet-2',
real, or mutton brorh, till they are quate under. ln the mcan
time, take .'t piece or 'ſlice oſ ham. or bacon, a pound uſ vſieal,
a pigeon bt-at to pieces, a bundle nſ ſweet-herbs, an onion, 3151
tle pepper
bottom oſlaand mace,anand
ſlew- anda picce of meat
la ' the carrot; lay the
arrdjzn bacon atat the -
'ruthe-tus
P ' L tnp.
Set it ovcra ſlow trre'till it bCSlllS to ſtick to' the pan, me" pie . ' p
 tas.'t
a
*.
. I_r
si
w! lies
Tin it ht
'al-2 dr't' Jdſſ'okſſeij; - _ * - A. -
St bſiread,"and pour in two quarts oſ brrSKli."L'eſit iit-boil. >. '7
'L

i
...l
'l ' - ſoftly" till onethird is waſted; their ſtrain it off, and add to it
.Z the eheſnuts. Seaſon it with ſalt, and let it boil till it is well _
'I
2.]
3'
taſted, ſtew two pigeons in it, and a fried French roll criſp 3
- 1
.3 'lay the roll'in the middle of the'diſh,_and the pigeo'ns on each
\
. V
1.! - ;ſide; pour in the ſoup', and ſend it away hot. ' . .. . ,
_lp
'1 - ſ ;.' .'A French cook will beat a pheaſant, and a brace oſ partridges
.'ct
' -t_o pieces, and put to it. Garniſh your diſh with hot cheſnuts.
l

. .y 'To make mmtoiſbrotbſi _ 4' _ . ,

a'd-.Ftra.
ſi'are;
t'
-WZ2*34t-L_a'A.-be&:,.'-t:ſi.t-=_au-m. r l t__ſ
>.
' '- TAKE a neck 'or muttonabout ſix pounds, ſicut it in two, bol!
._-'t_he ſcraig in a_ gallon of water, lkim it well, then put in alittle _
'bundle of ſweet-herbs, an onion, and a good cruſt of' bread. -
_ -Let it _boil an hour, then put in the other part of the mutton, a. .
_t.,
'turnip or two, ſome dried marigolds, a few ehives chopped fine,
a little parſley chopped ſmall; then put theſe in about a quarterſ, -
of an hour before your broth is enough. Seaſon it with' ſalt; or '
you may*put in a quarter of a'pound of barley or rice at firſlr. 1'
.,t_4_,-4
' Some-love it thickened with oatmeal, and ſome with bread; and
ſome love it ſeaſoned with mace, inſtead oſ ſweet-herbs and
onion. All this is fancy and different palates. If you boil
' tarnips for ſauce, 'don't boil all in the pot, it makes the broth
too-ſtrong of them, bur boil them in a ſauce-pan.

_ ' , Beeſ broth. '

a legctof beef, crack.the.bone,in two or thrce'parta,
.-'r"
'iſ-W-
ſ.j;ſ'<iurv-'."-z_flii waſh it clean, put it into a pot with a gallon of water, ſkim it
' 'well, then put in two or three blades of mace, a little bundle
* of parſley, and a good cruſt of bread; Let it boil till the beef
vis quite tender, and the Aſinews. Toaſt ſome bread and cut it .
" _ in dice, and lay it in your diſh; lay in the meat, pnd pour the
ſoupin. __N v ,.
i. ' To-make Scale/2 barley-broth.
He."
'flo-w-ſi
I;
e.

TAKE a leg of beef, chop it all to pieces, 'boil it in three,

gallons of water with _a piece of c_arrot and a- cruſt of bread, till
it is half boiled away; then ſtrain it off, and put it into the pot.
.
again with halfa pound of barley, four or five heads of celeryw
- waſhed clean and cut ſmall, a large onion, _a bundle of ſweet
herbs, a little parſley chopped ſmall, and a few marigolds. Let ,
a.f-t. -;z__aa_.ns..;. t.; this boil an hour. Take a cock or large ſowl, clean picked and
waſhed, and put into the pot; boil it till the broth is quite good,
then ſeaſon with ſalt, and ſend it to table, with the fowl in there
u
* ._ ' _ . A . . middle'
 uw-"r * ->z;rk-'4vm,_*.,-_z,;

" ' " mark-Plain and Edþ, fay

middle. - Thisbroth i' v'etyLgOOd without the fowl. - Take out. "
the onionmake
,.-'Sſſome and this
ſweet-herbs, _beſore
broth 'with you ſend
a ſheep's head itinſtead
to table._
Of 'a ,legof
'. _. -
beef, and it is very good ;_ but you muſtchop the heddfall to -
"Pieces," , Thev thick flank (about ſix pounds toſix quarts, of
water)
firſt ſkimmake: goodboil
it well, broth;
itſia'nthen
hourputvery,
the ſoftly,
barley in withput
then theinmeat,
_the.- . '=
.;Fq,"='- ſiT-"ſz-'Z=.>-'i<-'E.;ct
1
above ingredients, with turnips and carrots clean ſcraped and _
pared, and eut in little pieces. Boil all together ſoftly, till the *
broth is very good; then ſeaſon it with ſalt, and ſend it to table, _
with the'heef in the middle, turnips and carrots round, and poſt'
the broth over all. . . . . ' *> - - - * '- --._.
"z..xfi,
l,.-,m- '

- - '= To make boJg'e-podge. _ ' ' ='

TAKE a piece oſ beef, ſat and lean' together about a pound', -- ffl 3
a pound of veal, a pound of ſcraig of mutton, cut all into little _ - ' '
pieces, ſet it on the fire, with two quarts of water, an ounce of' . >
barley, an onion, a little bundle of ſweet-herbs, three or four ,Q_
heads of celery waſhed clean- and cut ſmall, a little mace, two
or three cloves, ſome whole pepper, tied all in a muflin rag, and , . _ _
put to the meat three turnips pared and cut in two,alarge car- . _ . "'=
rot ſcraped clean and cut in ſix pieeei, a little lettuce cut ſmall; ' * '
put all in the pot and cover it cloſe. Let it ſtew very foſtly over
aonion,
ſlow fire
andfive
pour
or all
ſix into
hours;
a ſoup-diſh,
take out the
andſpice,
ſend ſweet-herbs,
it to table; firſt
and ' _* . .

ſeaſon it with ſalt. Halfa pint of green-peas, when it'is the ' ' - " 17," -
ſeaſon for them, is very good. If you let this boil faſt, it will ' - ' -: "
waſte too much
but ſimmer.ſſ All; other
therefore
ſtcwsyou
youcannot
have indotheit foregoing
too ſlow, chapter
if it doesi
._'
1*.1'.'F'
and ſoups in the chapter of _Lent'. ' ' - , I v . _.\

'To make pbclretſqzipſil. .- ' . .-_ _.-_*v_*-M_W.'

TAKE a leg of waſ; ſirip _off all the ſkin and fat, then take
_ all the muſeular or fleſhy parts clean from the bones. Boil this' -a.,
fleffi in three or ſour gallons of water till it comes to a ſtrongjelly,-
and that the meat is good for nothinc'. Be ſure to keep the pot*ſi ' ._ . ._ -.,.t-*.z,_-:. *

cloſe covered, and not to do too faſt ; take alittle out in a fpoonr .
now and then, and when you find it is a good rich jelly, ſtrainit'
through a ſieve into a clean earthen pan. When it is cold, take _ . '
off all the ſkin and fat ſrom the top, then provide a large deep' _
,. A.orn.,.-_

ſtew-pan with water boiling over a ſtove, then take ſome deep *
china-cups, or well-glazed earthen-ware, and fill the'fe cups with - ' -
a<. _-.- _. -_z,-_.'-_.
the jelly, which you muſt take clear ſrom the ſettling' at the." _
v lottom, and ſet them in the flew-pan of wa'tcr. Take great -

. . . . care .
 _LXO'U
.a..i

. - 'i 'r * o '

t.
ſi''ſiv>vx
'28 ' , ' ' .TEa.)1rr.afCdct®e>3-,=
- care thatinode o'f the water gets into_the cſiups' y'ifitdſſeesz'it ivill
ſpoil it.- Keep the water boiling gently all the time till the jelly
'becomes as thick as glue, take them' out',-and let them ſtand go
cbul, and' then! turn the glue out into _ſome new eoarſe flannel,
.which-draws'Out all the moiſture, turn themv in ſix or einhe
-'4._*x-_-_.
_...._
.a1:;._ _* i hours on freſh flannel, and ſo do till they are quite dry.-' KZep
it in a dry warm place, and in a little time it will belike a dry
:.a*.:_.:at*".'_.:.=v ' . hard piec'elof glue, which'you may. carry in _\our pocket Without
getting 'any harm. The beſt way is to put it into little tin-boxes
IVhen you uſe it,'boil about a pint of water, and pour it on a
1cL-fi
.LQY
:t.d
*e"he:.x-
,' 'piece of glue about as big as a ſmall walnut, ſtirring it all the
time till it is melted. Seaſon with ſalt to your palate; and' iſ.
_ you chufc any herbsor ſpice," boil them in: the water firſt, and
then pour the water over the gluet _ ' "
- ' ſi. U _ ' '_Ta make partable ſhztp'. . t
ct '- -TAKE two lcgs of beef, about fifty po'unds weight, take-off
it;
u__C:
ſ.'..ſſ_a
'.
i%__.
'ſiſil.'
2zar.
at."
prt_._ua.g
all the ſkin and 'fatas well as you can, then take all the meat and
ſinews clean from the bones, which meat-put intoa large pot, and
put to it eight or nine gallons of foftſiwaterp ftrſt make it boil,
then put in twelve anchovies, an oun'ce of mace', a quarter of '
an ounce of cloves, an ounce of whole pepper black'and white
together, ſix large onions peeled and-cut in two, a little bundle
of thyme,v ſwcet-marjoram, and winter-ſavoury, the dry hard'
cruſt of a two penny louſ, ſtir it all together and cover' it eloſe,
lay a weight on the cover to' keep .it cloſe down, and let it hoil
ſoftly for eight or nine hours, then uncover it, and ſtir it to- '
gether; cover it cloſe again, and let it boil till it is a very rich
good jelly, which you will _know by taking a little out now and
then, and letting it cool. 'When you think it is a thickjelly, take
it off, ſtrain it through 'a coarſe hair bag, and preſs it hard; then
ſtrain it througha hair ſieve into a large ehrthen plin ; when _it is
"7...,"
__'
__J___;. quite cold, take off the ſkum and fat, and take the ſine jelly
clear from the ſettlings at bottom, and then put the jclly into a
":.Z.
large deep well tinned ſtew-pan. Set it over a ſtove with a ſlow
' fire, keep ſtirring it often, and take great care it neither ſticks to
2r. the pan or_burns. When you find the jelly very ſtill'and thick, - *
as it will be in lumps about the pan, take it out, and put It
ſ 1-_*ſi_:.' ;-ma=.ct4
into large deep china-CUps, or well-glazed earthen-ware. Fill
the pan two-thirds full of water, and when the water boils, -
ſet in your cups, Be ſure no water gets into the cups, and keep
the water boiling ſoftly all the time till you find the jelly is like
. _;-_.mn_:.-:. a ſtiff glue; take out the cups, _and when they are cool, turtt
' - ct . out

rI
 . - . .\ _ - . _ * .4,u.-' -' .-a r-M<'"*
.
_ _ made Plain 'and Eaþ. - -" 7129
out the glue into a coarſe new flannel. Let it lay eight or nine * . V
hours, keeping it in a' dry warm place, and turn_ it on freſh ſlan '.* "-_ qM-->'.-a_-/',.*', ;*'1T*_
'T'v'vh

nel till it is quite dry, and the glue will be quite hard; put it .u.",-.. -. .?r'."

into clean new ſtone pots, keep it cloſe covered from duſt and
dirt,
ct When in a dry
you place, and where
uſe it, pour boilingnowater
damponcan
it,come to it
and ſtir it. allthe
.- * .

time till it is melted. Senſon it with ſalt to your palate. A piece

as big as a large walnut will make a pint of water very rich; but
as to that you are to make it as good as you pleaſe; iſ ſor ſoup,
fry a French roll and lay it in the middle oſthe diſh, and when
the glue is diſſolvpd in the water, give it a boil and pour it into
a diſh. Iſ you chuſe it for change, you may boil either rice Or
barley, vermicelli, celery cut ſmall, or truflles or morelsg but _ 513..
the glue, be
let them andvery
thentenderly
give it aboiled-in
boil allt0gethcr. You may,
the water beſorc when
you ſtir in L -'

you would have it very ſine, add ſorccmeat b'alls, cocks-combs,

ora palate boiled very tender, and cut into little bits; but it' '
will be very rich and good without any of theſe ingredientsz
[ſ for gravy', pour the boilihg water on to what 'quantity you
think proper; and when it is dtſſolved, add what ingredients you
pleaſe, as in other ſauces. This is only in 'he room oſ a rich _
good gravy. You may make your ſaucc either weal: or ſlrong.
by adding more or leſs. , *
Rules tſſo be obſerved it: making ſin/p: or broths;
FIRST take great catc the pots or ſauce-pan: and covers be ', - *
very clean and free from all greaſe and ſand, and that they be
well tinned, for fear of giving the broths and ſoups any braſſy .þ 1; v
taſte. Iſ you have time to ſlew as ſoftly aq you can, it will _ '
both have a finer fiavour, and the meat will be tenderer. _Bu't then' .
obſerve,- When you make ſoups 'or broths ſor preſent uſe, iſitis _ ,- _: - _
_ta
to be
have
done
ſoupſoftly,
or broth
don't; put
and much
iſ youmore
have water
the convenience
than you intend
oſ an. " ' ct

earthen pan or pipkin, ſet it on wood embers till it boils, '

then ſkim it, and put in your ſeaſoning; e0ver it cloſe, and ſet:
it on embers, ſo that it may do very loſtly for ſome time, and _
' both the meat and broths will be delicious. You muſt obſerve _. . -
in all broths and ſoups that one thing does not taſte more than _ - ct -
another; but that the taſte he equal, and it has a fine agree- . ' i ' ,
able reliſh, according to what you deſign it for; and you muſt -- ' -._ ' TT.
waſhed,
be ſure, and
that picked. '
_-1ll the greens and herbs you put in be cleaned, ſi
\
'
 ' 7'13'0' _- 'i iſ 1: ſlideſ" JCMUUF . p' .1-u

. ry- L w 'o

i, i . .'ſiJxr't &in. ' . - -*- it? ..-' -

* "ſin '- 'w
' i 'ſi 77,
iii l .3; Jrui' £l.. t" o _ i. **
'ii ſſ*_ *)L'_**.L>-'.rlll. -.. . '. " V - -
full it; 'isil *ſi-_£-- 'A P U,D_D:I.N G s.- ' ffl ,
\ '. A - = .'. - ' i
.: .-.-*--i-i!*-.' w: * ") ' w ct
'-_N'-F 'Lj 3 "An oqt-pudding to &an. _ _ ,
;_7;,ſſQE._oa_ts_ decorticatcd take two pounds, and of newmiii:
'. fſi .enough
an e ualtoquantity
drown it, eight ounces
oſcurrants neatlyoſpicked,
raiſins oſ the ſun'ſtoned,
a pound of ſweet
ſ' .,_.7,__._.\_-._\ -
-_':..
33.;
-:-:\.-._z_
buy
ſuet nely ſhred, ſix new laid eggs well beat: ſeaſon with nut
. ,meg, and beaten ginger and ſalt; mix it all well together; it ,
will make a better pudding than rice. -

.> '.- To make a ralf'r foot pudding.

J TAKE of calves feet onſie pound minced very ſine, the ſat and
-_*the brown to be taken out, a pound and a .halſ oſ ſuet, pi'clt
"
off all the ſkin
' beatithcm well,and
the ſhred
crumb'it of
ſmall, ſrx eggs, roll
a halſpenny but grated,
halſtheaWhites,
podnd z

.. ,- , oſctrrrants
milk, clean
as much
flour, alittle picked
as nutrneg,
ſalt, and
andwaſhed,
will moiſten it withtoand
ſugar, rubbed
theſicggs,
ſeaſon toinhandful
it .a a cloth;
y0ur of 'Ti
taſte.

* _ Boil,it nine hours with your meat; when it'is done, lay it in
zl'kj your diſh, andpour mcltcd butter over it. It is very good with
- . white wine and ſugar in the butter. -'

v-l- -l - *' ' __ _To make apztblpuddmv. _ , .

'* '1 TAKEa quantity oſ the pith oſ an ox, and let it. lie all I
" _.\_ ' aright in water to ſoak out the blood 5 the next morning ſtrip i
,- 1 'If '.þ ' it out of the'ſkin, and beat it with the back oſ a ſpoon in orange- '
"if! " r water till it is as fine as pap; then take three pints oſ thick
1 crcam, and boil in it two or three blades of mace, a nutmeg ,
Y-'jf ; quarter-ed, a ſtick oſ cinnamon; then take halſa pound oſ the 1
'beſt Jordan almonds, 'blanchcd in cold water, then beat them ſi
Jz-Tr-L
_-.,*:
with a little oſ the crcam, and as it dries put in more crcam;
. and when they are all beaten, ſtrain the crcam ſrom them to the
_ l 'pith ;_ then take the yolks of ten eggs, the white of. but tum,
'. . beat them very well, and put them to the ingredients ſtake: .
ct .- 'ſpoonſul of gratcd bread, or Naples biſcuit, mingle all theſe tu
ſi _.- gcthcr, with half a pound of fine ſugar, and the marrow oſ ſour r_
- . * large '
 *' . &...-.... ,>_

'.T1.-,*'.u*n.\ r,...

_ 4 made' Eight and Eaſy."_ _. '7_ 's 31'

hrge bones, and a'little ſalt ;.fill them ina ſmall ox orhog's
guts, or bake it in a' diſh, with a-puff-paſte underit and round
theedges.-_ ' - - -- -- .' * -
-,t,*-,__,"*. r.
- _ _ .. '_ . o' * To make a mgrraw pudding,ſſ , _, ,'->_._. .4
. TAKE a quart of cream, and three Naples biſeuits, 'a nut- ' 'i
zing-grand: the yolks oſ ten eggs, the whitcs of five well beat, ' - '
and ſugar to your taſte; mix all well together, and put a 'little bit
nſhuttcr
ſet it overinthe
thefire,
bottom
and oſyour
ſtir it till
ſauce-pan,
it is pretty
then
thick,
put inthen
yourpour
ſluff,
it v . i'

into your pan, with a quarter of a pound oſ currants thatlhave . - _ T'anon-gan-'.,u.e.-<4e

been
night.plumpcd in day
The next hot make
water,ſome
ſlir ſine
it together,
paſte, aſindand
laylet it ſtandall
at the bottom
oſyour diſh and round the edges, wh'er't the oven is ready, pour
in your ſtuff, and lay. long pieces oſ marrow on the top.- 'Half
an hour will bake it. You may uſe the ſtuff when cold." '- '-' þ
_r.
3 A bciledſue! przzldingg' - '- 7 ' *ſi' ' ' _ , m _.tr.
>*- 't.* .'c".'-*,'-f

5eggs,
TAKE a quart 'o'ſofmilk,
two ſpoonſuls beatendlzound
ginge'r,ofor ſuet
one ſhred ſmall,"_ſout
oſ beaten pepper, - _.'

a tea-ſpoonſul oſ ſalt; mix the eggs and Flour with a pint' oſ

the
the milk
milk very thick,
and the ſuet.and Let
withy0ur
the batteribe
ſeaſo'ningmix
prettyin thick,
the reſtand-
oſ' ſi -.-.-='\..-m:

boil it two hours; * ' - -'= - '< -'-' ' -' an

X-plmrtztpinldingz '. r' ,. ' 04, 'i.'L'

t l -.'. 'I"*.'t-"-k

_oſ ſuet cut in-littlc-piecſſes, not tooctſine, 'a _

' TAKE a pound
, pound of currants and a pound of railias tioned, eight eggs, halfv
the whites, the crnmb of a penny lonf grated fine, halfa nutmeg
z vgrated,
Offlouraand a 'teaOſſpoonſul
a, 'Pint oſbcaten
milk; beat ging'e-r,
the eggs firſt, a'little ſalt,the
then half a pound
milk, ' 4;>*'.".',
A
'beat them together, and by degrees ſtir in vthe flourctand bread ' 1 i 5?" '
*_ together, then the ſuer, .ſpice; and fruit," and as much milk_2is '
wnl 'mix it well together very thick. Boil-it ſit'e hours. . --'
a,
A A 2"0rkſhire.ptzdding_.'_'. , __ i' __ -_
TAKE a 'quart-oſ milk, ſnur eggs, nndda little ſalt,'malee_it ' ' ct
up into a thick butter with flour, like a pancake battcr. lYou 1 . t
2 muſt haven good picce of meatat the ſire,'t_ukc a ſtew-pan and 1 7.
' put ſome dripping in, ſet it on the fire; when it boils,lpour_in> i
' your puddmg; lct it bake on the ſin: till you think it is nigh
'_tnough, then turn Falplat-a upſide down in the dripping pan,lthat o'
Ka the
r *- ' -21.-.>r-<.-M-__Mffl
i

,
A. na.a

.
.l1 ſi _
l

'.rbe-zznjcaatayſſ, '
. . .
'

.
'
.

- .
(13.
,- - the dripping may not be hlaeked; ſet your flew-pan on it under
. your meat, and let the dripping drop on the pudding, and the
l.
i
' - your
eat ofmeat
the fire come to it,
isdoneſiand ſentto to
make it ofdrain
table, a fineall
brown.
the i'atvWhen
from*'
.;L'-. '."-._ .'_*;.:L=._:-.
gain-3.

i''xr_. _
your'pudding, and ſet it on the fire again to dry a little 5 then
flide it'as dryas you can into a diſh, melt ſome butter, and
. - pour it into a cup, and ſet it in the middle of the pudding. lti
'*''_,v_
-.,-_
is an excellent good pudding; the gravy of the meat eats well
,
with it. -
i " -ſſ 'Aſketh .
pudding. "
i i MAKEr a'good cruſt, with ſuet ſhred fine with flour, and'
n'is."
" 'z...,

1. . £c.n.a,_r. =. <:.4 . rnix it up with cold water. Seaſon it with alittle ſalt, and tmkel
1 ' a pretty ſtiff cruſt, abodt two pounds of ſuet to a quarter of
'
a peck of flour. Let your ſteaks be either beef or mutton. well
t
ſeaſoned with pepper and ſalt, make it up as you do an apple
udding, tie it in a cloth, and put it into the water boiling.
" ' Yf it be alarge pudding, it will take five hours; iſ a ſmall one,
three hours. This is the beſt cruſt for an apple-pudding._ Pi
geons eat well this way.. . .
d'orrnzictlli pudding,wr"tb marrot .
L FIRST make your vermicelli z take the yolks of two eggs,
and mix it up with juſt as much flour as will make it to a ſtiff
' paſle, roll it out as thin as a waſer, let it lie to dry'till you canz
roll it up cloſe without breaking, then with a ſharp knife cut it;
i ' ivery thin, beginning atthe little end. Have ready ſome water!
' boiling, into which throw the vermicelli 3 let it borl a minute ori
- two at moſt; then throw it intoa ſieve, have ready a pounl'l
* of marrow, lay a layer of marrow and a layer oſ vermiceili, anl
ſo On till all is laid in the diſh. . When it is a little cool, beatit
up very well together, take ten eggs, beat them and mix them
with the other, grate the crumb ofa penny loaſ, and mix- withl
it a gill of ſack, brandy, or a little roſe-water, a'tea-ſpoonfuld
ſalt, a ſmall nutmeg gratcd, a little grated lcmon-peel, two large
blades oſ mace well dried and beat fine, halfa pound ofcurranu
clean waſhed and pickcd, half a pound of railins ſtoned, mix all
', well together, and ſweeten to your painte; lay a good thin 'cruil
at the bottom and ſides of the diſh, pour in the ingredients, and
a bake it an hour and.a half in an oven not too hot. You 'my
' 'either put marrow or beeſ-ſuet ſhred fine, or a pound of butter,
-which you pleaſe. When it comes out of the oven, ſtrew ſon:
' . fine ſugar over it, and ſend it to table. You may leave out th:
- ſtuif,
 *-\
_M
_"tWz'v'W
_-.A.'
rew.
;_
,.*'\W,
*.r_:..'z',.-r..."r*ar_-'"m_s-*_
a _ mir'P/aia and Eaflſi *- i' r 33 itii .''*-'
*'.

ctfruit, iſ you pleaſe, and you may for change add half' an ounce
oſ citron, and half an Ounce of candied orangc-ctpeel ſhred fine.
_ -. i ſi Site' dumplr'zrgr. i ſi' ' *_
..i pound
_ TAKE a pint oſ two
oſ eurrants, milk,tea-ſpoont'uls
ſour eggs, aoſpound oſ_ſuet,
ſalt, three and a -A
of ginger;

* firſt take half the milk, and mix it like a thick'batter, then put
'zhe£eggs, and the ſalt and ginger, then' the reſt oſ the milk by r'
degrees, with the ſuet and currants, and flour to make it like
is a light paſle. When the water boils, make them in rolls as bi ſi
-'t... .U
: as a large turkey's egg, with a little flour; then flat them, an
i. throw them into boiling water. Move them ſoftly, that they
lr. don't (lick together. keep the water boiling all the time, and'
-. half an hour will boil dient.
An Oxford- pudding.
'
ſi
- A quarterof a pound oſ biſcnit grated, a quarter ofia pound of
currants clean waſhed and picked, a quarter of a pound ſſuet
ſhred ſmall, halſ a large ſpoonſul of powder-ſugar, a ver little
ſalt, and ſome grated nutmeg; mix all well together, then take. vex-.-
a two yolks oſ eggs, and make it up int-halls as big as a turkey'a &Fr
,"*'1-.drv_y'-.;_'-4_\'-2 ,P*-<_

egg. Fry them in freſh butter oſ a fine light broWn; for ſauce '
'have melted butter and ſugar, with a little ſack or whire jwine.
_ You muſt mind to keep the pan ſhaking about, that they may - _ '
'he all of a fine light brown. .
All other puddings you have in the Lent chapter.

p Rules to be obſerved' in making puddingr, &t. .' . '.-.t".

'.
IN boiled puddings, take great care the bag or clorh be very ,
clean, notpudding.
Iſ a bread 'ſoapy, but
tiedipped
it looſe in hotwater,
zſi ifaſſbatter and well
pudding, floured.
tie it cloſe, ' _,-.,,
:T\n'-.-,r3.-.;-v:'a,r7>_r:-t_r-_-*
and be ſure the water boils when you put the pudding in, and you
r ſhould move the puddings in the pot now and then, ſor ſear they '_
llick. viVhen you make a batter pudding, firſt mix the flour well '
* with a little milk, then put in the ingredient: by degrees,*and-it _
7
.'J-fflz
...n,"f
J
w'rll be ſmooth and not have lumps; but for a plain batter pud
ding, the beſt way is to ſlrain it through ncoarſe hair-ſieve, that
it may neither have _lumps, n0r the trcadles oſ the eggs: and
all Other puddings, ſtrain the eggs when they are beat. lſ you Handſ-31?
boil them in wooden bowls, or china diſhes, butter the inſide
beſore you pu't in your butter; and for all baked puddings,
butter the pan or diſh before the' pudding is put in. ' 'f.'17:
uz*n-tr *'7-_*-j;ſ.r',.

K34 - onannffl*

r
 ---..__.,._..- a e,

u'r.-Iſ'4_x
450.:-
"He
.Qui
Lia-' iſ.'xu-
*ſ"o-i-..;m\u-'y.ſLivya
.i iſþliffll ffCeokdryj'- _ 'ſſ-'l . i'

-\...

. H_A' P.. viii,"

':_ a; (;;'_.£_'; if .'r_.' .Pylzsjv _J rub-'in

'To make a 'very fine ſweetr lamb

',*"" .. or. veal pie. 1
-'\.
'
'

_, I' SEASON your lamb with ſalt, pepper, cloves, mace, and
nutmeg, all beat fine, to your palace. Cut your lamb or veal
....5
into little pieces, make a good puff-paſte croſſ-lay it into your
diſh, 'then lay in your meat, ſtrew on it _ſome ſtoned raiſins and
.
' force-meat
currants clean waſhed, and ſome ſugar: then lay on it ſome
balls made ſweet, and in the ſummer ſome artichokſieL
wi.
w',
n'w-
-'*''r'.num-
_
bottoms boiled, and ſcalded grapes in the winter. Boil Spaniſh
_ oratoes cut in pieces, candied citron, candied orangc, and
'Femon-peel, and three or four blades of mace'; put butter on
.s
the top, cloſe up your pie, and bake it. Have ready againſt it '
cornes out oſ the oven, a caudle made thus: take a pintoſ white
wine, and mix in the yolks of three eggs, ſtir it well together
over the fire, 'one way all the time, till it is thick z. then take it
' off, ilir in ſugar enough to ſweeten it, and'ſqirecze in thejuice
ofa lemon; pour it hot into your pie, and 'cloſe it_ up again,
Send it: hot to table.
To make a pretty ſweet lamb or veal pie.
FIRST make a good cruſt, but'ter the diſh, and lay in you."
bottom and ſide cruſt; then cut your meat into ſmall pieces;
_ ſeaſon with a very little ſalt, ſome mace and nutmeg beat fine,
_ 'and ſtrewed over; then lay a layer oſmeat, and ſtrew according
to yourþſancy, ſome currants clean waſhcd'and picked, and a ſew'
iaiſins ſtoned, all over the meat; lay'another layeroſ meat, put
alittle butter at the*top, and a little water, juſt enough to bake
it and no more. Have ready againſt it comes out of the "oven,
' a white wine _caudle made very ſweet, and ſend it to table hotT
_ 14ſir-vour) 'peril pie,
. (pepper
TAKE and aſalt;
breaſt
lay oſit veal, cut your'
all into it into pieces,
cruſt,ſi boilſeaſon
ſix orit eight
with

'eggs hard, take only the yolks, put them into the pie here and
w
there, fill 'your diſh almoſt full of Water, put' on the lid, and

.*'._- .'z_,-ſi.'u2anu".< _ I l 'ii

 -v-.m-. . .-,._-

_ made Plain and Eafl,

'ſo 'nal-e a ſavoury lanib or' waſ p I If
ass -4 v.-#.w1-mh-m.Wwqz-;W7tu
i MAKE a good puſſ-paſte cruſt, cut your meat into pieces, V
ſeaſon it to your
meg finely beat zpalate
lay itwith
intopepper, ſalt, with
your cruſt mace,a ſew
eloves,
lambandſtones
nut . i
and ſweetbreads ſeaſoned as your meat, alſo ſome oyſlſiers and
force-meat halls, hard yolks of eggs, and the tops of aſparagſ
gus two inches long, firſt boiled green; put butter all over the
pie, put on the lid and ſet it in a quick oven an hour and a. -,4._4,
half, and then have ready the liduor, made thus: take a pint
of
nutmeg:
gravy, the
mixoyſler
all together
liquor, with
a gillthe
of red
yolks
wine,
of two
nndalittle
or threegrated
eggs

beat, and keep it ſtirring one way all the time. When it boils,
.ztgin-'v.stn
pour it into your pie; put on the lid again. '_'Send it ho't to '*
*_ table. You muſt make liquor according to your pie.- v '
To make a caſ/'s foe' pie;
7 FlRST ſet four calves ſcet on in-a ſauce-pan in three quart'
of water, with three or four blades of mace; let them boil ſoftly
till there is about a pint and a halſ, then take out your feet, ſtrain vary-um!
the liquor, and make a good cruſt; cover your diſh, then pick' '
off the ſieſh from the bones, lay half in the diſh, ſtrew half a J'qui
rogue
w'f'h'q'

pound of_currants clean waſhed and picked over, and half a "*
pound of raiſins ſloned; lay on the reſt of the meat, then ſkim
the liquor, ſweeten it to the palate, and put in half a pint of
white wine; pour it into the diſh, put on your lid, and bake it _: '
an hour and a half. )
To make an olive pit.
'ct M-AKE your cruſt ready, then take the thin collops of the - '*-"-'
ZTth?
W'rfi
F'-:'-.
PL-'V'J
.C
beſt end of a leg of veal,- as many as you think will fill your \
pie; hack them with the back of a knife, andſeaſon them
with ſalt, pepper, cloves, and mace: Wnſh over your collops
with a bunch of feathers clipped in eggs, and have in readineſs
a 'good handful of ſweet-herbs ſhred ſmall. The herbs muſt be
thyme,
minced, parſley,
and a fewand lpinach,
oyſiers theand
parboiled yolks' of eight
choppcd, ſomehard eggs
beef-ſuet.___j, i
M'fi-'vfl
a-'
a'e'en
rutin'me-
e.z
-m'u-sna-:s3
ſhred very ſine; mix theſe together, and ſtrew them over your -
collops, then ſprinkle a little orange flour wateþover them,
_roll the collops up very, cloſe, and lay them in your pie, ſtrew- '
ing the ſeaſoning over what is left, put butter on the top, and
cloſe your pie. When it comes out of the oven, have ready
ſome gravy hot, ſi and pour into
K your
' pie,a one anchovy diſſolved
' ' . in -
 . '36 (ſi 3. . -srbe,drl ofCoakery'," ii
' _ 'in th:.gravy;'pour it in boiling hot. Youmay put in arti
choke-bottoms and cheſnuts, if you pleaſe. You may'leavc
out the orange-fiower water, if you don't like it.

. Tafiaſon an egg pie.

BOIL twelve eggs hard, and ſhred them'with one pound oſ
beef-ſuet, _or marrow ſhred ſine. Seaſon them with a little
cinnamon and nutmeg beat ſine, one pound of currants clean
waſhed and picked, two or three ſpoonfuls of cream, and a little
ſack and roſe water miXed all together, and fill the pie. When
it is baked,'ſlir in halfapound oſ freſh butter, and thejuiceof
a lemon. -
_ . ſſ To make a mutton pie. _
as -2. I 'TAKEJ lain of mutton, take off the ſkin and fat of the in
ſide, cut it into ſleaks, lſeaſon it well with pepper and ſalt to
* your palate. Lay it into your cruſt, fill it, pour in as much
,_. ,. water as will almoſt ſill the diſh; then put on the cruſt, and
. .,'4 -u-ra.,
4 ' "oake it well. _ - , .' "
llbelfſteak pie.
- ſi TAKE ſine rump ſteaks, beat them with a rolling-pin, then
-, 'ſſ ſeaſon them with pepper and ſalt, according to ſyour' painte.
-
Make a goodcruſl, lay in your ſteaks, ſill your di 1, then pQur
_
, in as much water as will half fill thediſh. Put on the cruſt,
_.
and bake it well. r '.
aſ-_iA.'q_-L.n;,_a-.e,_-.'<,-_:.-"_-.,_'.:;

Aſ lum pie. - ,
. TAKE ſome cold boiled ham, and flice it about half an incſih
_.
,
thick, make a good cruſl, and thick, over the diſh, and lay
.

,
alayer of ham, ſhake a little pepper over it, then take a'largc
young fowl clean picked, guttcd, waſhed, and ſinged 5 put A
ittle pepper and ſalt in the belly, and rub a very little ſalt on
-
. the outſide; lay the fowl on the ham, boil ſome eggs hard, put
in the yolks, and cover all with ham, then ſhake ſome pepper
on the ham, and put on the top-truſt. Bake it well, have ready
when it comes out of the oven ſome very rich bcefgravy, enough
0."..
.g'
....nsfla
:_
;...
.A
to fill the pie; lay on the cruſl: again, and ſend it to table h0t-.
ct A freſh ham will not be ſo tender 5 ſo thatl always'boil my-hnm
_one day and bring it to table, and the neXt day make a pie 0f
it. It does better than an unboiled harn. lfyou put two lMI-e
(ends-in, they will make a fine pie; but that is according to your
. . . com
.Zſſ"
'-'ſi* -'.-'.,"
a
 _._,_._.._. ___-.... N_ -
\'

mrm-w'-
"a
"Aa'

,__e'l'"37\ .l ſi
i ſi . made Plain' and Eafi. .
company, more orleſs. The larger the pie, the finer thctum'
eats. The cruſi: muſt be the ſame you make for a veniſon paſly.
You
make ſhould
it, juſt pour a little
to bake theſtrong
meat,gravy
and' into
then the
ſill pie when
it ctuP whenyou
it
,r-l-,u.(1<:">nh."orp"nh*_

comes out of the oven. Boil ſome truſiles and morels and put
'into the "pie, which is a great addition, and ſome ſrcſh muſh.
_tooms, or dried one', .
own-3:
are
_ To make a pigeon pie. t
MAKE a puff-paſte cruſ't, cover your diſh, let your pigeon:
be very nicely picked and clcaned, ſeaſon them with pepper and ,\'_

ſalt, and put a good piece of fine freſh but'tcr, with pepper and &T'
MzwTcgmzeffi
f;z,-mz_wr.i,q_r,w-_W,'_m-J.'waW'1þ.v,ffi._am_.
ſi '.,
'-- .,..X,_
ſalt, in their bellies; lay them in your pan, the necks, giz-,
zards, livers, pinions, and hearts, lay between, with the yolk
of a hard egg and beeſ ſleak in the middle; put as much wa
ter as will Almoſt ſill the diſh, lay on the top-creſt, and bake'
it well. This is the beſt way to make a pigeon pie; but the
French ſill the
force-meat ballspigeons
round with a verywith
the inſidc, high aſparagus-tops,
force-meat, andarti-ſi
lay_ -' _
choke-bottoms, muſhrooms, truffles and morels, and ſeaſon. '
high; but that is according to different palates.

To make a giblet pie.

TAKE two pair oſ giblets nicely cleancd, put all but the
livers into a ſauce-pan, With two quarts oſ' water, twenty coins
'oſv'vhole pepper, three blades of mace, a bundle of ſweet-herbs,
and a large onion; cover them cloſe, and let them ſlew very
ſoſtly till theyare quite tender," then have a good eruſt ready,
cover y0u_r__diſh,- lay a ſine rump ſieak at the bottom, ſeaſuncd
and ſlrain
with peppertheandliquor
ſalt;they 'were
then lay ſterved
in yourin.giblets
Seafon
withitthe
with ſalt, " i i
livers,
and pour into your pie; put on the lid, and bake it an hour
and a half. - ' ' 'play-NNW
owl
_flw._au

'
a' -.v.".
'ſo make' a duck
'a'puff-paſieſi cruſt, take two ducks, ſcald them and?
make them 'very,clean, cut off the feet, the pinions, the neck,
and head, all clean picked and ſcalded, with the gizzards, li
vers and hearts; pick out,all the ſat of the inſide, lay a cruſt
all oirer the diſh, ſeaſon the ducks with pepper and ſalt, inſtde
f-'u
a'_...,_,.\7.,. q4_q-o->
'and out, lay them in your diſh, and the giblets at each end.
ſeaſoned ; *
1
6
i
 -" enun- ----.--____k __r_.

- Tbe g/ſii-Cqal'ery, .
(eaſoned ;_ put in as' much water as will almoctfl fill the pie," lay,
i

on the cruſt, and bake it, but not too- much. _ _ . . '
1. L: i , - ſo mekearbiclren pie; _ ſſ

a MAKE a puff-paſie cruii, take two chickens, cut\them t.

X
,_.- .- ._,.-y.-:.A
"pieces, ſeaſonthem with pepper and ſalt, a little beaten mace,
laya force-meint made thus round the ſide of the diſh: take half
..
a pound of veal, halſa pound of ſuet, beat them' quite ſine in a'
marble mortar, with as many crumbs of bread; ſeaſon it with a
,. . . ..n. . very little pepper and ſalt, an anchovy with the liquor, cut the, ' .-_.-v_g.,u-_..-<_,._

' anchovy to pieces, a little lemon-peel Cut very ſine and ſhred
ſmall, a very little thyme, mix all together'with the yolkoſ an
egg,
roundmake ſome Lay
the diſh. into in
round
one balls,.about
chctickcn overtwelve, the reſt
the bottom lay .
of the
- diſh, take two ſWeet-breads, cut them into five or ſix pieces, lay
them all over, ſeaſon them with pepper and ſalt, ſtrew over
._,. ., v., ._ .,
them halſan ounce of trufllcs and morels, two or three artichoke
'bottoms cut to pieces, a few Cocks-combs, if you have them, a'
palate boiled tender and cut to pieces; then lay on the other part
of the chicken, put half a pint of water in, and cover the pie;
bake it Well, and when it comes out oſ the oven, lill it with _
good gravy, lay onthe cruſt, and ſend it to table.

To 'pin/re a Clzeſbir; part/pie.

_TAKE a loin of pork, ſkin it, .CUt i: imo ſieaks, ſeaſon it'
I.-. u-rarw -with ſalt, nutmeg, and pepper; make a good cruſi, lay a layer
of pork, then a large layer of pippins pared and coreil, a little
-. i._.., .
ſugar, enough to ſweeten the pte,,then another layer of park; -
- put inþhalſ a pint of_ white wine, lay ſome butter on the top,
_;.£_v
. . . 'u_. .*_.
and cloſe your pie. If your' pie be large, it will take a pint of
white wine. - _ . '

ſemake a Drum/hire ſquab pie.

MAKE a good cruſt, cover the diſh all over, put at the hot
tom a layer oſ fliced pippins, ſtrew over them ſome ſugar, then
a - a layer of mutton ſteaks 'cut from the loin, well ſeaſoned with
;....z._.,._ ._l. -._.,-..5_ ._
pepper and ſalt, then another layer of pippins; peel ſome onions
and (lite them, thin, lay'a layer all over the apples, then a layer
of mutton, then pippins and onions, pour in'a pint of water; ſo
-_,-<-.. r,
__cloſe your pie and þalte it.
-. l ' . . . .
' " '
I - '- ' 1"
l
it
'l
'.

Lu_.
5.'
ut
 _'

"made Plain and Eaflſi a . ſi': i

.'_ _ ' l ' . a . '

'l l 'To mal-e an ax cheek pie.

FIRST'bake
much, 'yourox
vput'it in the cheek
oven over as atandother
night, then times, butready
it will be not god
the __- .
7 next day; make a fine puff-paſte cruſt, and let your ſide and top , .
>,.,
.FN'-
_cruſt be thick; let your diſh be deep to hold a good deal of gra. ' _ ._ - KyZ'I'EL
vy, cover. ymir diſh with cruſt, then cut off all the ſleſh,ker- . _ 3 _
- nels and ſat of the head, with the palate cut in pieces, cut' the' ' 'l .

meat into little pieces as you do ſor a haſh, lay in the meat, .v
r*.vMFN-qw
a-n-Werr
* 'w
w.*.z.,-*
take an ounce oſ truſiles and morels and throw them over the
meat, the yolks of ſix eggs boiled hard, a gill of pickled muſh,
rooms, or freſh ones is better, if you have them; put in a good '
many force-meat
_'\ops, if you have halls,
any. aSeaſon
ſew artichoke-bottcms and aſparagus
your pie with pepper and ſalt to) ſii'
'ydur palate, and ſill the pie with the gravy it was baked in. If
the
will head
wantbe rightly
very little ſeaſoned
more; putwhen it comesand-bake
on thelid, out of the
it, oven, it , ct i' i
XVhen
the cruſt is done, your pie will be enough.
,
i...
V To make a Sbropſhire pie. ''*'
V'J'W.
.Mw
_c*1"
'*'-t1fW*'"TM_w'W-".mP'q"7'.5*"fflTffi',-'
FlRST-'make a good puſſjpaſte cruſt, then cut two rabbits A it i

to pieces,
ſon with pepper
borh with two pounds
and qfſat
ſalt topork
yOurcut into little
liking, thenpieces; ſea 'i
cover your
-
diſh with cruſt, and lay in your rabbits. Mix the' pork wi:h .
them, take the livers of the rabbits, parboil them, and beat '
them in a mortar, with as much fat bacon, a little ſweet-herbs, '

and ſome oyſiers, ifyou have them. 'Seaſon with pepper, ſalt,
and nutmeg; mix it up with the yolk of an egg, and make it -
into halls. Lay them here and there in your pie, ſome artichokeſi
bottom: 'cut in dice, and cocks-eombs, if you have. them;
grate'a ſmall nutmeg over the meat, then pour in half a pint of
red wine, and half a pint of water. Cloſe your pie,'and bake 3 '
it an hour and half in a quick oven, but not too fierce an
.
oven, ' - ' - ' ' ' *

To make a Yorkſhire Chriſtmas pie. . '

,
FIRST make agood ſtanding cruſl, let the wall and bottom i _

be yery thick; bonethem

Seaſon a tuikey, a gooſe,
all* very well, atake
fowl,half
a partridge,
an ounceand
of i
a pigeon. ,
mace, half an ounce oſ nutmegs, a quarteroſ an ounce of cloves,
and half an ounce of black pepper, all beat ſine together, two* -
large ſpoonfpls of ſalt, and then mia; them together, _ Qpen the M
"NNW
fowls '
 .-z
*_*_
..x_<-a=F\_.w->4.*;L_:*-_i.'1-a_zl.\-_. H1*;_J. _
'
. > ' ..--
0 þ -' L'- i k."

t \
'do ' .' -* &lie/I" ofCookerj,
' fowls all down the back, and bone them; firſt the pigeon, then ſ;
, the partridge, cover-them; then the fowl. then the gooſe, and
then the turkey, which muſt be large; ſeaſon them all well firſt,
turkey;
cloth.v
and then in
lay Qutit
them have
to thea cruſt,
harethat
pieces; ready eaſed,
it will and
ſois,asjointit; wiped
look
ſeaſon it, with
only like a whole
and alay clean
it at '

cloſe as you can on one ſide; on the other ſide woodcocks, _moor
, game, and what ſort oſ wild (owl you can get, Seaſon them
' well, and lay them cloſe; put at leaſt four pounds of butter into
the pie, then lay on your lid, which muſt be a very thick one,
. and let it be well baked. It muſt have a very hot oven, and
' will take at leaſt ſour hours. '
will ſee how to make it. Theſe piesſſ are oſten ſentchapter
This. cruſt will take a buſhclpſ flour. In this you lſi
to London"
in a box as preſents 5 therefore the wails muſt be well built. ' . l

'V -e.'-..,-
> \ To makeagaaſe pie. -
. HALF a peck oſ flour will make the walls _of a gooſe pie,
.
made as in the receipts ſor cruſt. Raiſe yourcruſtjuſt big enough
___ - to hold a large gooſe; firſt have a pickled dried tongue boiled
. ."
tender enough to peel, cut off the root, bone a gooſe and a
.. large ſow] ; take half a quarter of an ounce of mace beat ſine,
.. * alarge tea-ſpoonſul oſ beaten pepper, three tea-ſpoonſuls of ſalt;
_'.
._ mix all together, ſeaſon your fowl and gooſe with it, then lay
. _-.
.
the ſowl in the gooſe, and the tongue in the fowl, and the gooſe
in the ſame form as iſ whole. P,ut half a pound of butter on
p 'the top, and 'lay o'n the lid. This pie is delicious, either hot
or cold, and will keep a great while. A flice oſ this pie cut
'down acroſs makes a pretty little ſide-diſh for ſupper.
i '... To make a vcniſon paſty.

TAKE a' neck and breaſt-oſ veniſon, bone it, ſeaſon it with '
pepper and ſalt according to your palate. Cut the breaſt in
two or three pieces; but do not cut the fatoſthe neck iſ you can £*
help it. neck
of the Layoninthe
thetop,
breaſtthat
andthe
neck-end
ſat mayfirſt,
be and the beſt
whole; makeenda £

good bottom
- good rich puff-paſte cruſt,
crſiuſt, and let a-top;
thick it be Very thick
cover the on thethen
diſh, ſides,laya ''

, in your veniſon, put in half a pound oſ butter, about a quarter *

' of a pint oſ water, cloſe your paſty, and let it be' baked two 5
hours in a very quick oven. In the mean time ſet on the bones i 2
' 'of the veniſon in two quarts of water, with two or three blades _
-oſ mace, an onion, a little piece oſ cruſt baked criſp and browq. .
* <- _ - a lin e '
 . ſ'

i
. ſ' .- -
madciPlar'n and Eajj. "14!
_ -. .

alittle whole pepper; cover it cloſe, and let it boil ſoftl over a
flow fire till above half is waſted, then ſtrain it off. ' X hen the '
paſty comes out of the oven, lift up the lid, and pour in the . . . ._
8 V ' - 4 . ' . . . . '
_ _-
of Wyhen
mutton,your vemſon
ſleeped in atslittle
not fat
rapeenough,
Vinegar take' the winecttwenty-
and red fat of a lorn . *
_,.--.=-U,
four hours, then lay it onthe top of the veniſon, and cloſe your
- paſty. It is a wrong notion of ſome people to think veniſon *._ . . - .
cannot be baked enough, and will firſt bake it in a falſe cruſt, ' .
and then 'bake it in the paſty; by this time the ſine flavour oſ _
the veniſon is gone. No, if you want lt to be very tender,
.'f
waſh 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 ſure there be no moiſtneſs about it; if -
there is, you muſt dry it well and throw ginger over it, and it
will keep along time. lVhen you uſe it, juſt dip it in lukewarm
Water. and dry it. Bake it in aquick oven; if it is a large paſty. __
it will take three hours; then your veniſon will be tender, and . -
have all the fine flavour. The ſhoulder makes a pretty paſty,
boned and made as above-with the mutton ſat. - . ' Plana-A.
"1.,v,.

A loin of mutton makes a ſine paſty: take-'a large ſat loin of

mutton,
meat let it hang
as whole as youfour or five
can.: lay days, thentwenty-four
the meat bone it, leaving
hoursthe
in, ſi i
half a pint of red wine and halfa pint ofrape vinegar; then take or',
f'r '
it out of the pickle, and order it as you do a paſty, and boil the 3-
.._
->A.'

.bones in the ſame manner, to ſtll the paſty, when it cornes out
.,,A _v
' of the oven,
',"."W
wu-WWY'Zn-WY
'W'__.
,>.W_-i,. .w-_.,*,'
To make a (aſſ's Lead pie. A - lv

CLEANSE
then
the carefully
eyes youro'ff
and take
flice headthe
the very
fleſhwell,
tongue; and aboil
asmake
whole it puſſ-paſte
as you
good tillcan,
it istake
tender;
out - i
cruſt,'

.>_-
-.b.._,v4
cover the'diſh, lay on your meat throw over it the tongue, lay
the eyes cut in two, at each corner. Sesſon it with avery lit- _ " '
tle pepper and ſalt, pourin half a pint of the liquor it was boiled
in," lay a thin top-truſt on, and bake it an hour in a quick '-"{
---<r.....4
oven. In the mean time boil the bones of the head in two
quarts of liquor, with two or thtee blaucs of mace, half a.
quarter of an ounce of whole pepper, a large onion, and a bun
dle oſ ſweet-herbs. Let it boil till there is about a pint, then
ſtrain it off, and add two 'ſpoonſuls of catchup, three of red
wine, a piece of butter as big as awalnut rolled in flour, half '
an
 -._.-.p
&.... 14: ' -' The' In of beak-ad; "
4 'an ounlce'of truffles and rriorels. Scaſon with ſalt to 'your palate.

-Boil it,. and have half the brains boiled with ſome ſage; beat
them, and twelve leaves of-ſage chopped ſine; ſtir all together,
and give it a boil; take the other part of the brains, and beat
them with ſome of the ſage chopped ſine, a little lemon-pecl
. ' minced fine', and halſa ſmall nutmeg grated. Beat it up with
- an egg, and fry it in little cakes of a fine light brown; boil ſix
eggs hard, take only the yolks; when your pie comes out oſ the
oven take off the lid, lay the eggs and cakes over it, and pour
the ſauce all over. Send it to table hot without the lid. This
is a fine diſh; you may put in it as many fine things as you
'._
.'..-.3...:.0.-.-
4.-m. pleaſe, but it wants no more addition. . . . .

_ ' . . - To make aJart. .= a

L'
3.;... - X. FlRST make a fine puff-paſte, cover your diſh with the cruſi,
.:..H--;Z.,_.'
brake
oſif a good ſome-meat
beef-ſuet, thus: take
cut themſmall, and abeat
pound of veal,
them anda amortar.
ſine in pound

*Seaſon it with a ſmall nutmeg grated, a little lemon-pecl ſhred,

. . fine, a few ſweet-herbs, not too rnuch, a little pepper-'and ſalt,
juſt enough to ſeaſon it, the crumb oſ a penny loaf rubhed fine;
_
. .-N.u-n.
mix it up with' the yolk oſ an egg; make one third into halls,
'and the reſl: lay round the ſides of the diſh. Get two ſine large
__
v- 'veal ſweet-intends, cut each into four pieces; two pair or lamb
-ſiones, each cut in two, twelve cocks-combs, half an ounce oſ
-,-. -o.n,'-.d-.0> itruffles and morels, four artichoke-bottoms cut each into ſon
_. _ _-
,. .
pieces,
pickled aa ſcw aſparagus-tops,
put all ſomediſh.
together in your freſh muſhrooms,ſi and ſome
fir,
-_ _
- Lay firſt your ſwect-breads, then the artichoke-hcttoms, then r
, the cocks-combs, then the truſiles and morels, then the aſpara
fl gus, then the muſhrooms, and then the force-meat balls. Sea
_ſon the ſweet-brcads with pepper and ſalt; ſill your pie with
*water, and put on the_cruſt. Baltc it two hours. _ ._ _ A .
r As to fruit and fiſh pies, you have them in the chapter for
. Lent.

. To'maL-e mince pie: Ibeþkſt "way, _ , ,

_. TAKE three pounds oſ ſuet ſhred very fine, and chopped as
- ſmall as poffible, two pounds of raiſins ſtoned, and ehopped as
'fine as poſiible, two pounds oſ currants nicely picked, waſhed,
1. rubbed, and dried at the fire, h'alſ a hundred oſ-fine pippini.
'pared, cored, and chopped ſmall, half a pound oſ fine ſugar
pounded fine, a quarter of an ounce oſmace, a quarter of an
' Ounce of cloves, two large nutmcgs 5 all beat fine, put all to
, - v -- l _
 , made Plain' and Eaſj. "142."
gather into a great pan, and mi'x it well together with hall' a pint
uſbran'dy,
þot, and it and
will halfa pint of
keep 'good ſack;
ſour put it down
rſinonths. \Vhencloſe'in
you makea ſtone
your
pies, take a little diſh, ſomething bigger than a ſoup-plate, lay
avery th'in'cruſt all over it, lay a thin layer oſ meat, and then a
thin layer of citron cut very ihin. then a layer oſ minceame'at, . ſi'
3nd a thin by" of orange-pc'el cut thin, over that a little meat, '
ſqueeze' hall' the juice of a fine Sevillc orange or lemcn, and
pour in three
it nicely. ſpoonſulsioſ
Theſe red wine;
pies eat finely cold. laylſon your
you c'ruſt,
make andinbake
them lit-zſi
tle patties, mix your meat and ſweet-meatsaccordingly. lfyou
chuſe meat in your pies, parhoil a ncat's tongue, peel it, and
chop the meat as ſine as poſſible, and mix with the reſt 5 or'two
pounds oſ the inſide of a ſurloinkof beeſ boiled. _ ' _ .\.'-
- -. "Tort dgmm r . ,,___. r

_ MAKE puff-paſie, and lay round your'diſh, then a layer (iſ "
biſcuit, and a layer of butter and marrow, and then a la 'er of
all ſorts oſ ſwcetmeats, or as many as you have, andvſo do till '
your diſh is full 3 then boil a quart of cream, and thicken it
with ſour eggs, and a ſpoonſul oſotange-flower-water. Sweeten
it with ſugar to your palate, and pour over the reſt. Hall' an
lzour will bake it. ' * ' - ' * 'Hy ' - *
-' '

To make orazzge or [man ram." _ ' 7' - ,

'TAKE ſix large lemons, and ruhthemct very well with ſalt,
and put them in water for two days,'with a handful of ſalt in it; , j
then change them into freſh-Water every day, (without ſalt) ſo:
1 fortnight, then boil them for two or three ,hours till they are
tender, then cut them-into half quarters, and then eut'them T
three-corne'r-wnys, as thin as you can: take ſix pippins paredſi,
'Q- tv3r4\>.,w
cared, and quartered, and a pint oſ ſair'water: Let them boil .-_

llll the pippins break; put the liquor to your orange' _or lemcn,
and half the pulp oſ thedpippins well broken, and a pound oſif ſit-'ſc
waye;
.1.

ſugar. Boil theſe together a quarter of an hour, thc'n put it in .

a gallipot, and ſquceze an orange in it: iſ it he a lemon tart, ' ct
'l

(tluceze 3£$g;fl'-\z_t@:.1*a,N.>;_H..'",ae.'_1-;'.-
party pansa muſt
lemon; 'two'ſpoonſuls
be ſmall is enough
and ſhallowJ for puff-paſile,
Put fine a tart. Your
and-7T ſi
my thin; a little while will bake it. Juſt as your _tartsare
going into the oven, with a feather, or bruſh, do them over
with melted butter, and then liſt double-refined ſugar 'over -
them; and this is a pretty iceing on them. . ' ' _ _ ,
--1_

. -. 'a
I'
Sſſ'
 7- --__, 7 K _, .

'44. ' '. - -,. 'The Art dCt-okery, I

-.-,.-.-.

-_.a>-'.x_ -.
ſo make different ſhm aſ ram.
IFyou bake in tin-patties, butter them, and you muſt put I
little cruſt all over, becauſe oſ the taking them out; iſ in "china, X
- o: glaſs, no cruſt but the top one. Lay fine ſugar at the bottoml
then your plums, cherries, or any other ſort oſ fruit, and ſugar
_ at top; then put on your lid, and bake them in a ſlack Oven.
'Minee pies muſl:_be baked in tin-patties, becauſe taking them
' t.-a.
out, and puff-paſle is beſt ſor them. All ſweet tarts the beaten
t. -.z._a.me.aa"
- "truſt is beſt; but as you fancy. You have the receipt ſor the
'_ cruſt inffhis chapter. Apple, pear, apricot, &e. make thus;
'apples and pears, pare them, _ cut them into quarters, and core
them; cut the quarters acroſs again, ſet them on in a ſauce-pan
with juſt as much Water as will barely cover them, let them
ſtmmer on a ſlow fire juil: till the fruit is tender; 'put a good
piece oſ lemon-pcel in the water with the fruit, then have your
.f.
.* parties ready. Lay fine ſugar at bottom, then your fruit, and a
'
little ſugarctat top; that you muſt put in at your diſcretion;
Pour over each tart atea-ſpoonful of lemon-juice, and tht'ee
o tea-ſpoonſuls oſ the liquor they were boiled in; put on your
lid, and bake them in a (lack oven. Apricots do the ſame
way only do not uſe lemon. r \ _
. _ ; _. - '_.v-,*_.- ='._-,. As to preſerved tarts, only lay in your preſerved fruit, and put
a very thin cruſt at top, and let them be baked as little as poſſible;
but iſ you would make them veryhiee, have alarge patty, the
-'
. ſtze you would lywe your tart. Make your ſugar cruſt, roll itas
'b_.- _' ' thick as a halſpenny; then butter your patties, and cover it.
,- Shape y0ur upper cruſt on a hollow thing on purpoſe, the ſtzc Ol
" our patty, and mark-it with a marking-iron for that purpoſe,
" - m what ſhape you pleaſe, to be hollow and open to ſee the fruit
' through; then bake your cruſt in a very llack oven, not to diſ
'...
'colour it, but to have it criſp. When the cruſt is cold, very
carefully take it out, and fill it with what fruit you'pleaſe, lay X
on the lid, and it is done; therefore if thetart is not eat, your 1
"4'-.e., -.*-1:*,-<' ſwcetmeat is no: the worſe, and' it looks genteel. *
-* Pafle for tartr.
ONE pound oſ flour, three quarters oſ a pound of butter:
i mix up together, and beat well with a rolling-pin. _ <
; Anotber'paſtefor ter/s. - A. '
HALF a pound oſ butter, half a'poun-dſſ oſ flour, and half-1
pound of ſugar; mix it well together, and beat it with a rolling
.. * pin well, then roll it out thin." ' py
..-)
 . ..,_
..----.-""* ----
lb ,
l

' M Eafl.
'

Prffptyhſi i ' .
. TAKE a quarter oſ a peck of flour, ruh fine-hilt' abound '1_
of butter, a little ſaltgrnake it up into a light paſte with cold
.wa'ter, juſt (iiff enough to work it well up; then roll it out, and -
flick pieces of butter all over, and ſtrew a little flour; roll it up
and roli it _out again z and ſo do nine or ten times, till you have
rolled in a pound and a half of butter. This crufi is moſily
aſſiſe: all ſorts oſ pies. ' -* - . - .

Agaod 'rinzfl for great pin. ,

TO a peck of flour add the yolks-oſ three eggs; then 'boil -_ i
'ſome Water, and put in hnlſ a pound of fried ſuct, and a pound _ 1 '
and half of butter. Skirn off the butter and ſuet, and as much
, of the liquor as will make it a light good cruſt: Work it up
well,*and roll ieout. ' > .
'Aſtmzding imſt for great pies. . LL _ ct i
TAKE a peck oſ'ilour, and ſi'x pounds of butter; boiled in a
gallon of water; ſkim it off into the flour, and as little oſ the *. ._
_iiquor as yOu can; work it well up into a paſte, then pull it
intopiec'cs till it is cold, then make it up in what ſorm you -\'_ .
will have it. This is fit for the walls of a gooſe pie.
i ct Amid truſt. i -
..pu-umm
ſi>'.'-*. j-
' v ſſ",
r' 's
*" ..
* A TO three pounds of ."i
'*.*
.-. _,
flour rub in a pound and 'a half oi' but
ter, break in 'tri-o eggs, and make it up with cold Water. .I,_W- um flza,ff mwfl*fiF.Wrffi'-U

- . A dipping Z'rlzſt. _ " _ _. . -

TAKE a pound and half of beef-dripping. boil it in water,
flrain it, then let it ſtand to be cold, and take off the hard ſat: - '
ſcmpe it, boil it flour,
three puunds'of ſo fourasorſine
five as
times; then and
you can, workmake
it well up into . i' *
it up

paflc with cold water. ' It makes a very finc'crufl.

_ A mz/t'for cuſta'rdr. _ X _ -
TAKE half a pound oſ flour, ſix ounces _of butter, the yolks
oſ two eggs, three ſpoonſuls dſ cream ; mix them together, and l
let them (land a quarter of an hour : then work it tip and down, . T' nary-'5
gzbwsw
-,

and roll it very thi'n. -

L .I'u'jz'c r
 . t
-
..
'.

_r.\,*-' *-_
'fimi'Q.uwmymmg'
l

'. r
-.an...-. -£
'5 . * - Paſtefar crarkh'ng truſt. _ - .
a, '.,!:.;:..BLANCH ſour handſuls of almonds, and throw them into
" '-5-.=.,1-:'_+at_er," thendry them in a cloth, and pound them in 'a mortar
s._. . , ._ 'Ete'ei'yhng-With a little orange-flour water. and the white oſ an
'wan-w
<.'. zcgg." When they are well pounded, paſs them through a coarſe
. z hair-ſieve, to clear them from all the lumps or clods; then ſpread
a.not
-._.'_t-v
._.*.,_ ' *,_it.on:,a:diſh till it is very pliable; let'it ſtand ſor a while, then
roll out a picce for the under-truſt, and dry it in the 'oven on
_ 'are pie-pan, while other paſtry works are making; as knots,
z cyphers, &c. for garniſhing your pies. A -

r 1: - . ' '; '- .- *

is -ffl>wa-CHAR1W
For Lent, 'or a fail: dinner; a number of good diſhes,
which you may make uſe of for a table at any
Other time. ' ' '
U', , ; , dpcaſeſoup.
* _ -i "BOlL a quart oſ ſplit peas in a gallon oſ water; when they
.
" '' ſi _ . _'ar_e
goodquite ſoſt, put' in half-a red herring, or two anchovies, a t
deal-oſwhole pepper, black and White, two or three blade: ſi
i of mace, four or ſil'c cloves, a bundle of ſweet-herbs, a large
' onion, and thelgreen tops of a bunch of celEry, a good bundle i
i
7 'oſ dried mint; cover them cloſe, and let them boil ſoftly till
there is about two quarts; then ſtrain it off, and have ready the
i
i ſiwhite*part oſthe celery waſhed clean, and cut ſmall, and flewed
, tender in a quart oſ water, ſome ſpinachpicked and waſhed
I clean, put to the celery; let them ſlew till the water is quite p
t wailed, and put it to your ſoup. ' _ - '* 5
3 _ Take a French roll, take out the crumb, fry the cruſt brown =
_l .- ' ' in a little freſh butter, take ſome ſpinach, ſlew it in alittle but
.' ,ter,'aſtcr i: is boiled; and fill the roll; take the crumb, cut it in ct'
_i ., iecſies, heatit in a mortar with a raw egg, a little ſpinach, and ly
_ a little 'ſorrcl, a little beaten mace, and a little nutmeg, and an 1
i anchovy; then mix it up with your hand, and roll themintu
l
halls with a little flour, and cut ſome bread into dice, and fry 3
l
l them criſp; pour your ſoup into your diſh, put in the halls and 5
bread, and the roll in the middle. Garniſh y0ur diſh with ſpi
'-_ - 723 i - - nach;dricd'mint.
.'ct ſome -iſit wants ſalt, you muſt
' ſeaſon
. it to your
' palate, rub in 7
' * ' *ſi ' dgrm;

5 .'
 ſi', .
4_ - ſ'
4\>* _\ ' V?" . ,.-n'{,z-'w- -v-.,4...
, _.W, a__,_
-MZ
..
. t. '_ >\:_. i "N' fl]
made Plain and Eaſjv. -_ '47
.l .'.Y.i'_$."-.*1ict i. ;;':ſi.' ii'lf- .lii'i-ffi'ſ'" "Aſ-13; 'Hu'f'c i " -
..-__-';.';.;'£;-;aſiiqui-m:
ſi!
--'Agreeh'peaſeſhrlp.'ig *;':.;l . - L _

TAKE a quart of old green peaſe, "and, boil them till they are
'*"1*Mſ
x"fflfff'f7'1VFſi ſ41-'a7'ſi'
quite-tender as papſi'in "a" quart of water', then Rrain them ' . n'
lnthemean
znropghmtieve,
timeand-boil
put the'oldzpeaſc
a_ quart oſ yqunglpeaſejin
into a' ſieve, pour
that water.
halſ'p '-l' '-

pound oſ nielted hutſiteſir over' them, and ſſſttainthgm through the .

ſieve with the back oſ a ſpoun, till you havegot all the pulp. .
._
'When thetheyoung
butter to youngpeaſe
pſiea'ſe'are
andboiled
liquor,enough, add'tlie-
ſiir them togetherpulp-and
till they A . '
-

_
-
' are ſmooth, and ſeaſon with pepper and ſalt. 'You may ſry a A _ 'If
"ctr-M'm.
w'pra.

French roll, and let it ſwim in the diſh. 'lf you like it, boil>a .
bundle oſunint in the peaſe.__ _ , . .
_. '
-.':.t=.i ..Arm/ner green. peaſ:
' ſoup,
' , ,
;.;. - _
- ,TAKE a quart oſ green peaſe, boil them in a gallon of'watcr, . a
with a þundle oſ mint, and a ſew ſweet-herbs, mace, cloves, and
whole pepper, till they arettender; then _(lrain them, liquor
*T'T'T"
"er*a-'"mw-'e*w.'t.-
and all, through a coarſe ſieve, till the pulp is ſtrained. Put
thisliqttor
waſhed andinto
cuta ſauce
ſmall. pan, put to of
a'hnndſul it ſour heads
ſpinach oſ celery
clean waſhedclean.
and i
cttt ſmall, a lettuce cutct ſmall, a fine leek cut ſmall, a quart of
green' peaſe, 'a little ſalt: cover them, and let them boil'very _
ſuſtly till there is about two "quarts, and that the celery is ten- ' '
der;Iſ (Then ſend
you vltlte it, ityou
to table.
may add 'a pieCe' oſ
' burnt
_ 'butter to3 it,'
about a quarter of an hour before the ſuſſup is enough. -_ .. '

' TAKEhitlf'a
' -' - -- - ' * - oſ
pound Scrrp 'rungenv
butter, put it into_ , aqdezep ſtew-pan, _
ſhake it about, and let it (land till it has done making a noiſe; * '
then have
them' ſiiſſn, ready ſix middling
'and ſhſſake them onions
ahout. per-led
Takeand
a cut ſmall, throw
bunch,.Qſ Celery
sam.

tle'an waſhed and pickcd, cut it in pieces half as long as your

ſinger. alarge handful oſ ſpinach clean waſhed and picked, a. -
_ goodlettuce tleanſiwaſhed, iſ you have it, and cut ſmall, a little -'. __ -_ 'at,le-mu,ton

bundle oſ paſſ-ley chopped ſine; ſhake all this wcll together in ; '
the pan ſor it quarter of an hour, then ſhake in a little flour, ſlit' "
all together, and pour into the flew-pan two quarts of boiling '
- water; take a handful oſ dry ha'd crull, throw in a tea-ſpvtznſul _ i'_ r,-v-v

of
andbeaten
let it pepper, three
hoil ſoftly hlndt-s
half of macethen
an hour; beat take
fine, ſtir,
it offall together
the fize, '' .i-

and beat 'up the yolks oſ two eggs and'ſtirin,*and one ſpoonſul
i ..' _ 2 - Of

NWW'_
 . -' i ſi" . ' ffi
þ 7 l _/'. '_ _. .
. a' * ct', _'.' ' ..
. '\_
. - _ '
I '"_."/
r' '

' - '24.8 'ſ The Art of Can/tery, _

, oſ vinegarz' pour-it into the ſoup-diſh, and ſend it to table. ' If
_ 'you have any green peas, boil half a pint in the ſoup for change.

,, _ To make an. om'an ſaup. A

'__ .- TAKE half a pound of butter, put itinto a fievmpan on
the fire, let it all melt, and boil it till it has done making an
noiſe 5, then have ready ten or a dozen middling onions peeled
_ and cut ſmall, throw them into the butter, and let them fry in
'quarter of an hour z then ſhake in a little flour, and ſtir them
' laund ; ſhake your pan, and let them do a few minutes longer,
then pour in a quart or three pints of boiling water, ſtir them
_ round, take as
havſi'e, about a good
big aspiece
the, of
topuppcr-cruſt, the flaleſt
oſ a penny-louſ bread you
cut ſmall, and
'throw it in. Seaſon with ſalt to your palate.-,"Let it boil t'en *
- minutes, ſtirring it often; then take it off the fire, and have
Rady the yolks oſ two eggs beat fine, with halſ a ſpoonful oſ
Vinegar; mix ſome of the ſoup with them, then llir it into your
ſoup and mix it well, and pour it into your diſh. This is a de
licious diſh. '

'ſo make an eelſaug.

TAKE eels according to the quantity of ſoup you would
make: a' pound oſ cels will make a pint oſ good ſoup; ſo to
every pound of eels put a quart oſ water, a cruſt of bread, two
or three blades of mace, a little whole pepper, an onion, and a
A bundle of ſweet-herbs 3 cover them cloſe, and let them boil till
half the liquor is waſted; then ſtrain it, and toaſt ſome bread,
and cut it ſmall, lay the bread into the diſh, and pour in your
ſoup._ lf you have a ſtew-hole, ſet 'the diſh over it for a minute,
and ſend it to table. If you find your ſoup not rich enough, you
muſt let it boil till it is as ſtrong as you would have it. You
may make this ſoup as rich and good as if it was meat: you
may add a piece oſ carrot to brown it. *

, To make a' cmwfiſh ſiup.

TAKE a carp, a large ecl, half a thornback, cleanſe anii
(waſh them clean, put them int-o a clean ſauce-pan, or little:
ikim
pot, them
put towell,
themſeaſon
a gallon
it with
oſ mace,
water,clovcs,
the cruſt
whole
oſ apepper,
pennyblack
lot',

and white, an onion, a bundle of ſweet-herbs, ſome parſley, I p

, piece oſginger, let them boil by themſelves cloſe covered, then A
, . 'take the tails oſ half a hundred crawfiſh, pick out the bag'
. I.
 made'PIaiit and rew;
.ario .lt du wnſinlly ping- that are abate them, put them into a
."149 _
* ſauce-pan, with two quarts oſ water, a little ſalt, a bundle of _ -
.
ſweet-herbs: let them ſtew ſoſtly, and when they are ready to "-..,.-."_ na
.
boil, take out the ta'ils, and heat all the Other part of the craw
fiſh with the ſhells, and boil in the liquor thetails came out
aſ, with a blade of mace, till it comes to about a pint, ſtrain _it
ac,:._-.-._..."7._,.*-_,L._,.-
wan.
NNW,"
i through a clean
boil ſoftly, ſieve,
till there and add
is about it to
three the tiſhthen
quarts; a-boiling. Let all '
ſlrain it offthro'
a coarſe ſieve, put it into your pot again, and iſ it wants ſalt '
you muſt put ſome in, and the tai'rs of the crawfiſh and lobſter: '
take out all the meat and body, and chop it very ſmall, and add
to it; take a French roll and ſry it' criſp, and add to it. Let
them ſtew all together for nquarter of an-hour. You may '*
ſlew a carp with them; pour your ſoup into your diſh, the roll
When you the
ſwimmingin havemiddle..
a carp, there
' ſhould be a roll on each ſide; i

' Garniſh theoſ

on the ſides diſh with
your crawfiſh.
diſh, Iſ your
make a little crawfiſh
paſleſſ, and laywill not the
round lie - *

rim, and lay the fiſh on that all round the diſh.
Take care that yOur ſoup be well ſeaſoned, but not too high.
_ - To make a 'nuſc12ſ0rip.- -
G'ET
into a hundred
a ſlew-pan," of mttſcles,
cover waſhletthem
them cloſe: themvery
ſlewclean, put op'en,.ſſ
till they them' "5'".ſinſ,
,'2.. :-:_*;'.*
.

- then pick ſieve

ſine lawn them to
out of the
your ſhells,andſlrain
muſcles, pick the liquororthrough
the heard crab out,a i
iſ any. _'N'H'T
apſi-g'
Take a dozen crawſiſh, beat them to' maſh, 'with a dozen oſ
almonds blanched, and beat ſin'ez then take a ſmall parſnipand
a carrot ſcraped, and cut in thin ſliccs, (ry them brown with a
little butter, then take two pounds oſ any freſh fiſh, and boil ML*.J:*SctÞ'T-*}Þn-Z.OtaZ*'rYzſLv1TW -.
' .v
*,
' jn agallon of water, with a bundle of ſweet-herbs, a large onion
ſtuck with cloves, whole pepper, black and white, a little
parſley, a little piece oſ horſe-reddiſh, and ſalt the muſcle li
quor, _the crawſiſh and almonds. Let them boil till halfis wall:
ed, then ſtrain them through a ſieve, pur the ſoup into a ſauce
p'n, put in twenty of the muſcles, a ſew muſhrooms, and truſ .-,_. _-_.

ſles Cut ſmall, and a leek waſhed and cut very ſmall: take two'. .
fflz.a$rgar-a
.-e, .'-,-. =e.: 1_-,v.e r-'
French rolls, take out the crumb, fry it brown, cut it into little -
pieces, put it into the ſoup, let it boil altogether ſorſiaquarter of v
an hour,
l ' 'take with the
the cruſtof theſned
rollsearrot and parſnip;
fried criſp; in the
take halfa mean oſ
hundred while
the '
i '1.
'Ip.t

_muſcles, a quarter oſ a pound oſ butter, a ſpoonſul of water,

. . L 3 ſhake '
 J _ ' i ; i .ak U ſtaff-...' A'

'. >-.-'
'a

K
.:
an
ffiv
.1
.a
Mua
zw--rw:
aso , , .Ibezdrlof Cod-coin _ -
ſhake
pan ſhaking-all
in a'littlellourhſetxhem
rherime till theonbutter
_the, ſire,
is melted,
lc'cpln3e'limfumo,
'ZSeaſon it .

with pepper and fiſt, beat the yolks oſ_th'ree eggs, put them in, ',
* ſlir them all the timejor ſearoſ curdling, grate a littlonormeg; i
i...,. ' v _w'nen it is thiekand fine, fill the rplls," pour your ſouprinto the
2. diſh,ofpnt
aim in the rolls,
thrzdiſhq. .' and lay the reſt
' of ihemuſclesxutmd
5 " - chi;ſ
'.'.1.' .'f*" -' .' - a '

..\ l
,
- . TAKE Topounds
two meale'of eate
ſcatcar
orſhendeth/him, . '_boil'
th'ornbaclt, ſkin it and , it
,.
'f.
w;
IL-ed'm
&are.
m'nate
w::a._-r-.:*

in ſix quarts oſ water. \Vhen it is enough, take it up, pick

off the fleſh and lay it by ;' put in the bones again, and about
two pounds of any freſh fiſh, a_very little piece oſ lemon .pcel,
. _ a bundle oſ ſweet-herbs, -Whole_pupp_-:r, twn or tnree hlades of'
' mace, a little piece of horſe-raddiſh, the cruſt oſ a.penny-loaſ,"*
a little parſley', 7cover it cloſe and let it boil till there is about'
_
_tw0 quarts, then ſtrain it off and adJ an ounce oſ vertnic:lli',2
_ ' ſet it'on the
a French fire,.and
rſioll, let itholc
cut a.little boil inſoftly. in takeoutthc
the top,- the-mean time take -
c'umb.
'
.ſry the cruſt brawn in butter, take the fleſh off the riſh you laid
by, cut it into little pieces, put, it into a ſauce-pan, with tWo
_e.. t.
' or three ſpoonſuls of the ſoup, ſhake in a'little ſiuur, put in a
spiece oſ butzer,
the ſauce-pan a little
over pepper
the fire till and
it is ſalt;
quite ſhake
thick,them=togrther in ſi
ithcll'ſlll theſſroll
an,

'With it, pour your ſoup into your diſh, let the roll ſWim in the
"middle, and ſend it'to table; __ L'ff' 'ſ ' _' 1 -. *
I

._,- .7 ;* - .. '_z-'To make an cy/lsrflmp. ,. ,,, , ..

' : YOURlet'ſtock
' zaſſords; muſt be made
therebeabout of. any. ſort aoſpint
two quarts,,-tnke ſtſhltheplace
nſ:oy£lers,' ct
_-heard,th_cm, put them into a_ſauce-pan, ſtrain-the liquor, let _
_ .them ſtew two or 'thrge minutes in their own liquor, then take
-Lve xr..a.-*c_*.ſz-*r.fihſe_. the hard parts oſ the oyſters, anl bear, them in a mortar, with
.ghe yolks oſ ſour hard eggs; mix them with ſome oſ the ſoup,
.put them" with, 'heother-part of the Qyſters and liquor into a'
ſauce-pan, a little nutmeg, pepper, and ſalt; (lir them well tof
gether. 'and let it, boil a quarter of an hour. Diſh it up, and
" .ſendittotable.- , .' . . i 4.] .- .a
4'3. l
-"- . \

'I
A _ :' ZTo. apt-an. -a.-'mo-*.1dſh'<P- - -
LK-'ſſi
'
TAKE a quartpſ almonds, blunch them, and beat them
'in a marble mortar, withtheyolks oſ twelve hard eggs, till
_ Ehzy an; 3 fine paſt; ;_ them by dggrees with two qunrtsoſ
I, .. ..-. o . þ . I. , l . '
-.,
"un-z-
i' ſ .
.,fi.__ ..:.-.4-,,
 -.. .k __-_,....--., -... _-..__.

t . 3 _ \ _ ' , ' ;=*-,m -rz m:1'v9='f" 7fiv

made Plain and Eafl? _ ,- ' "15'1'*
new millſſt, a quart oſ cream, a quarter oſ a pound of double
rcfined ſugar, beat ſine, a penny-worth of orange-flour water, r"-,
ſtir all well together; .when it is well mixed, ſet it over a' ſlow
fire, and keep it ſtirringquiclt till the while, till you find _itjs' ,
thick
If youenou$h;
don t be then
very pour
careful,
it into
_it will
yourcurtlle,v
diſh, and
' ſend it to '-table. '
4
'

_ Tooſmake
TAKE two quarts water,a atice'ſoup. ' ' ' act little
pound of rice, . '1cinnzez'
' 3'
W MIT_'._$w*:
4 LTZÞHPWTrZW-P'TFW'AzJÞB'FWfiH'ZM
mon 3, cover it cloſe, and let it ſimmer very ſoſtly till the rice;"
is quite tender: take out the Cinnamon, then ſwceten it to your: _
palate, grate halfa nutmeg, and let it ſtand till it is cold; then' '
beat up the yolks of three eggs, with halfa pint oſ white wine"
mix them very well, then ſtir them into the rice, ſet them on *
2 ſlow fire, and keep ſtirring all the time for fear oſ curdling. *
-1v-'.e._
When it is oſ a good thickncſs, and boils, take it up. Keep, < -
ſlirring it till you put it into your diſh. _. _ iſ; - -- '
. To make a barley ſheep; i , _lrſ ſi'
TAKE a gallon of water, halfa pound o'ſ barley; a bladept'
two of mace, a large cruſt oſ bread, a little le'mon-peel. Let
it boil till it comes to two quarts, then add half a pint-oſ white
' wine, and ſwcetcn to your palace. ' , = ' T - ' - "

To make a turnipſotlp. '

TAKE a gallon of Water, and a bunch oſ turnips, pa'rſſe their',
ſave three or four out, put the reſt into the wctater; with halſ an
i-* -I {"*'"*.w" ct,.
ounce oſ whole pepper, an onion ſtuck with cloves, a blide 'of _ .
mace, half a nutmeg bruiſed, a little bundle of ſ\veet-heſſrbs,'_
and a large crull ol bread. Let theſe boil an hour prct'ty't'aſtL
, then ſlrain it through a ſieve, ſqueezing the turnips through ;'
waſh and cut a bunch oſ celery very ſmall. ſet it on in the li-
-qſiuor on the fi're, cover it cloſe, and let it ſlew. In-the mean _ ._-- -.-'_ _1
time and
hips cut
carrots the ſcraped,
turnips
carrots
clean into you ſavedwith
the p0t
and cut in intothe
littledice, and two
celery,
pieces: or
thethree
and hallſ
put theſeſmall
other half ' ' _ A _ g-l '
tur-,

fry brown in freſh butter. You muſt flour them firſt, and twd ' ' **
or three onions peeled, cut in thin flices, and fried brotvn; then
ut them all into the ſoUp, with an ounce of vcrmicelli, Let
your ſoup boil ſoſtly till the celery is quite tender,-and your ſoup
good. Seaſon it with ſalt toL+
your palat'e. ' * ', e * ' li'ſt-i"
'wMfXffi'
in',
Al;
A',i..,
 -.Lga.k-rn-. A>-_fl.e'_
'
.' ' ſix' Art .of Canter),
--.lv -:-'ct-. .. -' __ . m . . _ - ' '

-ſict 21: make an'eggſoup. 'ſi .

r ' -' 4
od4.\xv.u-'- BEAT the yolks err' twoeggs in your diſh, with a piece oſ
_ . b'utteras big as a. herſ: egg, take a tea-kcttle oſ boiling water
" in one hand, and a ſzoon in the other, pour in about a quart by
4-_
degrees, then keep &in-ing' it all the time well till the eggs are
well mixed, and the z-utter melted; then pour it into a ſauce
pa'n, and keep ſlirris-g it all the titne till it begins to ſtmmer.
Take it off the fire, amd pour it between two veſſels, out of one
into another, till it is quite ſmooth, and has a great ſroth. Set'
' it on the ſtre again, Lsep ſtirring it till it is quite hot; then pour
it into the ſoup-diſh, 1.:1d ſend it _to table hot.
.*-v

To make peaſe parridge.

1.
_.<
._s "____
_'_
___-_id_
_*_
_A_
t-_'. -_'.-.>-.v_-.4
TAKE aquartorſ green peaſe, put to them a quart of water,
a bundle of dried mi:.:, and a little ſalt. Let them boil till the
' p peaſe are quite tender; then put in ſome beaten pepper, a piece
of butter as big as a walnut, rolled in flour, ſtir it all together, -.
and let it boil a ſew minutes; thcn_add two quarts of milk, '
7 let it boil _a quarter of an hour, take out thenzint, and ſerve
it up. .

To make a white pot,

TAKE two quarts of new milk, eight eggs, andſſ half the
.- '1s.-_ n.-_A-ux
va _*. ; -._-,..-ng
Au_.__
e tw-zae*nax.*

.
Whites, beat up with a little roſe water, a nutmeg, a quar
ter of And
i JJiceS, a pound of ſugar;
pour your cut eggs
milk and a penny
over. loaf
Put ina little
very bit
thin
of
'ſweet butter pn the top, Bake it in a ſlow oven half an
hour, _ _ ' . ' -

ſo make a rice tibi/e par.

BOILa pound of rice in two quarts of' new _rnillr, _till it
-
is tender and thick, beat it in a mortar with a quarter oſ a
-' pound
cream, of ſweet
with almonds
a few crumbs.blanched; then boil
oſ whiteibread, _two
and two'quarts of
or three

_
blades of mace, Mix it all with eight eggs, a little roſe-"wa
ter, and _ ſweeten to_ your taſte.
_ Cut ſome candied otange andxz
citron peels thin, and lay _tt in. Itmuſt be put into allow
OYFU!
.
 , av a v . Q
- - *
\ .,
U''
"e_._
'-*.WWm-Mm
v:* -'F ,*' -"*
ffl made Plain and Eafi. _ p . ' 153'.

X _ , To Wake rice milk, . .

i \ TAKF. half a pound oſ rice, boil it in a quart oſ water,
with a little Cinnamon. Let it boil tillthe water is all waſted z
t.....-.t..,_4.
zgkz great care it does not burn, then add three pint' oſ milk,
Fn'd the yolk oſ an egg beat up. Keep it ſtirring, and when it
boil; take it up. *_ Swceten to your palate.
[V - . - ſi Tomakeanarangefool." 'ſſi _
l
-"*.."U'-"
z-
**..
v>,'
-*'-'*.wv-__\-__.
'.,,v.A.v,_
i' TAKE the juice of ſix oranges and ſix eggs well beaten, I,
pint of crcam, a quarter of a pound oſ ſugar, a little cinnamon .
and nutmeg. Mixall together, and keep ſtirring over a ſlow * - _ T ' mWaffir-'NJ
Ic-E<_. HiN.,_.\'I
MT._* ,"maw.*zTZ_"ffiN
fire tiil it is thick, then put in a little piece oſ butter, and keep
' ſtirring till cold, and diſh it up._ _ _ > .

To make a H'q/Imi'ſſer ſeal. _ _ , - -_

i
TAKE a penny loaſ, cut it into thin ſlices, wet them with - 7 . _
' ſack, lay them in the bottom of a diſh: take a quart oſcream, v - '
'5 beat
and up ſix eggs,
ſome gratedtwo ſpoonſulsSweeten
nutmeg. oſ roſe-water,
to youra blade
taſte. ofPut
mace,
all , - ſi. > '
4 fire',ſſſor
this into afear
ſauce-pan, and keep
of curdling. ſtirring
\Vhen all thetotime
it begins over a pour
be thick. ſlow
it into the diſh over the bread. Let it ſtand till it is cold, and i

ſerve it up. . - ' - ->

l

_ To make a gaoſelzerryjbol. -- t - *
TAKE
about two
aquart ofquarts
water.oſ When
gooſeberries, ſet to
they begin them on the
ſimmer, fireyelq
turn in ſ

the water
low out; tothen
and begin withthrow
plump, the back
themof into
a ſpoon carefully to
a cullender ſqueeze
drain '

the pulp, throw the ſieve into a diſh, make them pretty ſweet,
and let them ſtand till they are cold. In the mean time take *
tw'o quarts
with a littleof new nutmeg-t
grated milk, andſtirtheit yolks oſ four
ſoſtly over eggs
a ſtow beat
fire; up'
whenv ' ,*

it begins to ſimmer, take it off, and by degrees' ſtir it int i the

gooſeberries. Let it ſtand till it-is cold, and ſerve it up. lſ'you
make it with cre'am, you need not put any eggs in: and if it
is not thick enOugh, it is only boiling more gooſeberrics, But _ *
that you muſt do as you think proper. *
 . .-o.

a'ea-..n I.-'in' 2: * - 'as-i; Ie.e--e.c-<iwz%

- _ . ' _Tq make fir-mio',
* ' TAKE a quart of readYſi-'ooiled whea'tStwo quart' of' milk. z
. -z quarter of a,pound oſ'currants cleanpicked' andMaſhed llir
-' i . theſe together and boil them, beat up the yolks of' t'h'ree or ſour
<M'.BN-.a_A--;h_Aym.nt-. .,_.
&...-4
' eggs, a little nutmeg, with two, or .threeſpoonſuls of milk, aid
in she wheat;
ſweeten to yourſtir them and
palate, tOgether
ſendlitfor a . ſew minutes. Then
to.table.ſſ.'

, To MHL'E.'PIIl')Z p2rric!ge,,_cr barley grud.

TAKE a gallon
oſſfapound of _raiſinsof water,
clean half aa pound
waſhed, quarterofofbarley,
a pounda quarter
of eiirſſ- r
. fants clean waſhed and picked. B vil tl'h'ſe till above half the
water is it>to
fWeeten w-aſtedſwithutwo or hdctdſihal'f
your palatc, and three l'lades
a' pint of'
of mnce-., Then
white w'ine.

'71a hzqkeþrttff'Jd wheat.

. _L .-AM_,'..\ſ.i_Nx-o
PUT your wheatinto a ſauce-pad jſi' when it is hot, ſtir in:
good piece of bulter,- a --
little' gmtcd
. -yourp.date. ' ſi' nutmeg,
' ct and
- ſweeten- it'to
_ .
,)."-- . 11-
, ..ſh _ i '£._,_.':':Tg mail-e pluzii gfqel; _ j'.
' ---.-TAKE two quarts of water, two large ſpoonſuls of oatmeal'
\
_ flir
ped;it together,
'boil it fora fit'e'o:
t-lade or
ſix two of mace,
minutesſſ (zakea.eare
littleit piece
don't oſ
boillcmon
over)
.v_..- .-
then ſtrain it off, and put it into the ſauce-pan again, with half
aabout
poundtenofminutes,'add
currzants clean wnſht-d
a glaſs and picked. little
0ſ_ſſwhite'winl:,_a Letgrated
them nut
boil
_' ting, .and ſweetcn to Your palliate. -
_ _ . '_ A _.*Y_'o 'pal'teaflomf_lzrzfly-pudu'ug._
' ſi '_ſiJI'AKE a quart of milk, and ſo'ur þay-leaves,. ſet it on the
in
cl'-.43_,-.4\;'_-."A-v. .: _.-

fire to boil, beat up the yolks oſ two eggs, and ſtir in a little'
ſalt. ._Take two' or three ſpoonl'uls of milk," and beat up 'with
'your eggs, and ſtir in your milk, then. with a wooden ſpoon in
one hand, and the flour in the other, ſtir it in till it is of a god!
thickneſs, but not too thick. Lct it boil, and keep it ſtirring,
then pour it into a diſh, and ſlick pieces oi' butter here_and there"
. U. You may omit the egg iſ you don't like it; but it is agreat ad-l
3' dition to the itpuddina
milk makes andand
eat- ſhort a little
finctc._piece of buttcrſtirrcd
'Take in the
out the bay-lcavci
, . o'

before you put in the flour. 1 ' ct '

._51;
 . ....._,o_w.zl.-ffl

_ 'Izqde'Plain var_:d_,Ez{& A

'1 A. ſſ, T i an citrine-ilbbfly-þudding;_ ' 'l l

zW3-w1>-'-_..-_,;s.* _

TAKE 'a quart- of water, ſet it on to boil, put in a piece of

wher, and-ſome ſalt; when it' boils, ſtir in the outmeal as you,
ame flour, till it is oſ 'a good thiekneſs. Let. it bo'l a few miq
lum, pour it him" diſh, and (lir k pieces of butter in it: or F
a.
_t

'ſwim wine and ſugar, or ale and ſugar, or crcam, or new

"ilk, This is beſt madqwith SFOIFh-o-ltlneal
_ i ſi' 'Te mſiake ctan'e'a-gelkiir firrk'paffe,f.-._ .. .I'r
v

BEAT fiſhe" eggs' Whites'findſſyqlks'vcry well. ſtraini me':= -. :v.-*,

hmiQ'ſi'camb
lm ſhe" Putand
We? quarters
mlYFF of a Pound
wiſh-your egg? inofa whit:
b-Iſoniſugar
ſo: itintoa;
over:
rchuffing-diſh of coals, and keep canunually ſiirring it t;" it
arc-[ding hot, In the m'ean time grate ſome nuz'mcg in a quart.
>ſmilk gnarr: s 'th'enÞOur it im'o your et-'ss and wine- me?
ming ſcalding hot. Hold your hand very high as you pour it,
nd ſornebody ſtirring it all- th.e time you are pouring in the'
nilk: then take it off the chnffing-d'ſh, ſet it before the fire half '
n hour, and ſerve it upq. . 1
1..
'i.'.m.-u.-_.n- . .

_..\
_ _ v Town-'ce another ſade ptſſ-I. - 2 .

TAKE a quart of'new' milk, four Naples biſcuits, crumble

-'if
"guy-t
hern, and when-the milk boils throw 'them in. Juſt' give .
[one boil, _take it off, grate in ſome nutmcg, and ſweeteſt to
'Lul' palate: then pour in halfa pint oſ ſack, tlirring it all the w:
'.mc, and ſcrveit up. You may'cru'mble white bread, inſtead _.-.-_
_.99.,_.*i
. qe. -_.
It' Þiſeuit. - ' ' ' ſi "
. Onrmaſceitlbmn. . . i:
_-_.BOlL a quart of crcam, or new milk', with the yolksſi'o'ſ two' . i

ggst firſt take-a French roll, and cut it' as thin as poffibly' '
._* -.o >_. -
'on can in little pieces; lay it in the diſh you intend for the, 'u ar
oſſet.' When the milk boils (which you rnuſt keep ſtirring all ſi
he time) pour it over thebread, and ſtir it together; cover it ,- - .._-.-d"-u.nþ-ant*_+N"M 'ſ.,v,.4'_*u'",_,.

loſe, then take a pint ol canary, a quarter dſa pound oſ ſugar,

nd'grute in 'ſome nutmeg. \Vhcn it boils pour it into the.
aiik, flirringit all the time', and ſerve it up. , _ , -. *
, 1 To make: 'afiirebaſtiyzpudd'r'lgn ' i. i A .
tN.
DREAK an egg into ſine flour, and with your hand worlt up;
s &nuch as you can into as ſiiſſ paſte as is poſſible, then mince z-"M'airn-'uNun

r as ſmall as herbs to the pot, as ſmall as if it were to be .1. '

lifted z' i
-p-_*'
'." _-.
 . .'._
\-_-,.._
r
-. :,-._ .r4,. -_
l i, \ .'.

'156 ii it 'A Tbtizilrl cif'Cookiry,

:*.'*. '. r*-
. . fifted;
ſo cut: then
putv in
ſetaaquart
little ſalt,
of milk
a little
a-boiling,
beaten cinnamon,
and put it inand
theſugzrg;
pang

a picce of butter as big as a walnut, and ſtirring all one way. i;

XVhenit is as thick as you would have it. ſtir in ſuch another 'il
' butter'
picce ofhere
butter, then pour
and there. it into
Send it toyour
tablediſh,
hot. and ſtick
' pieces
. , of' *

To make baſtyſritlcrn i i r r. F

TAKE a ſtew-pan, put in ſome butter, and let it be hot: in zr

. the mean time take halfa pint of all-ale not bitter, and ſtirin
ſome flour by degrees in a little oſ the ale; put in a few cur-'fir
vants, or chopped apples, beat them up quick, and drop a large
ſpooni'ul at a time all over the pan. Take care they don't lllcl'
together,
fine brown,turn
lay them
them with an egg-nice,
in a diſh, vand throwand when they
ſome-ſugar overarethcrrrſi
ofa;

Garniſh with omngc cut into quarters.

_ w ___ſa,,mrzfimſrirtm,_ſi
PUT to half a pint of thick cream four egga well beaten,r
little brandy, ſome nutmeg and ginger. Make this-into a thick;
batter with flour, and your apples muſt he golden pippins parri:
and choppedwith
butter, a knife;
ct At any, time you maymix all an
make together, andinfry
alteration themir'
thcl'ritrcrrI
*'ſi\@. .

' with currants. ;

-_..,-.<
z.t7.:
.._ -. _*.;' r
)
Another way.
v- DRY'ſome of the fineſt flouſir well before the fire: mixjtj
'with a quart of new milk, not too thick, ſix or eight eggs]
a little nutmeg, a little mace, a little ſalt, and a quarter olr'!
..:-....4
:. _..-0 _,.-
Pint of ſack or ale. or a glaſs oſ brandy, Beat them well tri;
. gether, then make them pretty thick
.dſy' _
with pippins,
' _ _
and'i fry
-
them;
A
.

.
_. . .L_...,._' r . _ 'To make apple fritterr,
'i 'A BEA-r'tha you" Of eight eggs; the whitcs of four well tc-ſſl
'getherz and ſtrain them into a pan; then take a quart of creirrrI
-:.u.-'.
make it as hot
ofa85pint
you oſif
canſack;"
bear three
your quarters
finger inofit,'a then put-lo:
it a quarter pint of zl:H
and make a poſſet of it. NVben it is car-i, put it to your cgg'r"
d_._....'_. . _1_
. - ' beating it well together; 'then put in nutmeg, ginger, full?
my. and ficur to your liking. Your butter ſhould be pretty thigh]
. til
...u.....4a-.
- ' . 6
 made Plain And
245.. J _ 157' .ſſffl' 'v

hen'pul in'pippins iliced or ſcraped,_and ſry them in: good deal : ;

>ſxbutter guidi- '
ilTo Make curdfritlmr * ' w. - ' '

HAVlNG a handful 'of curds and a handful oſflour, and ter'

zggs well beaten and ſlrained, ſome ſugar, Cloves, mace 'and
mtmeg beat, a little ſaffron; ſlir all well together, and fry them '
quick, and oſ a fine light brown.

To makefritlera royal.
"TAKE a quart of new milk, put it into a fltillet or-ſauce-p '
pan, and as the milk boils up, pourin a pint oſ ſack, let'it boil
up, then take it-off, and let it ſtand ſtve or ſix minutes, then . ' -
(kim off all the curd, and put it into a baſont beat it up well .
with ſix eggs, ſeaſon it with nutmeg, then heat it with n* _-3;.-' .- 'met-r.*nct._.-r,.,,'me-t:_m*c-znrffl
Whlſk, add llour so make it as thick as batter uſually is, put in
Eſome fine ſugar, and ſry them quick. " . ' '

- T0 makeſhii-ret fiiltcrs.- - ' .

l
TAKE a pint of pulp oſ ſkirrets, and a ſpoonſul of flour',
the yolks oſ ſour eggs, ſugar and ſpice, make it into a thick '
latter, and ſry them quick.v
.' ''t._
i '92 make wbiteſrilctlerr. .- _ -' ſi

HAVING
and-dry it very ſome rice, waſh
well beſore the ſtreit : inthen
fivebeatit
or fixin
ſeveral water',
a mortar very i 7
.gw..,
fine, and fiſt it throw'h
o a lawn ſieve,
. that it ma.Y be verY ſi'"e N- >.-_
You muſt have at leaſt an ounce oſ tt, then put tt into a ſauce. 'i
"4F(7-
f N'.D-'*M'-M:L-'R*T'*NR1_*
pan, juſt wet it With milk, and when it is well incorporated
With it, add to it another pint of milk; ſet the whole over I
liovc or a very ſlow fire, and takecare to keep it always moving, ' i
put in athe
it over little
ſtreſuti ar,
l it and ſome candied
is almoſt come tolemon-peel grated,
the thickneſs of akeep
ſine 'i
paſte, flour a peal, pour it on it, and ſpread it abroad with a - >
rolling-pin.
taking When
care that theyit isflick
quitenotcold
onec'uttoittheinto littleflour
Other; morſels,
our 'i '
handsand roll up yourſrittershandſomely, andſry them. X hen þ'
"you ſerve them up pour a little orange- our' water over them,
land ſugar. Theſe make a pretty ſide-diſh 3 or are Very pretty
to garmſh a fine diſh with,- - *. t . 1
*-v....'.n,,._,
a-.w..AI-.-L-ffl
 i , I 353 . 7 .Ybt Mr! qfCbokbiy, :
Q--A "N
- - i." V
-.-.-'." _ -.*.' i To".izr'.
make Watctfrr'tterra
4 .. '.3Zi7w:
.TAKE a pint of water, put into a ſauce-paſſn,.a piece of but.
'ter as brg as a walnut, a little ſalt, and' ſome candied lemcn,
. Peel minced very ſmall. Make this boil over a ſtovc, then _puz
in two good handſuls oſflour, and turnit about by main ſtrength
till the water and flour be well mixed together, and none oſrh:
laſt ſtick to the ſauce-pan; then takeit off the ſtove, mix in (he
yolks of two eggs, mix them well together, continuing to put irr' r
more, two by two, till you have ſtirred in ten or twelve, and your '
paſte be very fine; then drudge a peal thick with flour, and dip. i
ping
and lay
your
it on
hand
a pcal.
into the
kVhcn
flour,it take
has out
lain your
a little
paſte
vthile
bit by'
rollbit,
it, 1
and cut'it into little pieces, taking care that they ſtick not one lſ
to another, fry them of a fine brown, 'put a little orange-fiowct 1
water over them, and ſugar all over. - " '

To mer-'ce ſjrmgedſrrrferr. _
TAKE about a pint of water, and a bit of butter the bign'eſs
' of an egg, with ſome lcmou-peel, greenif ybu can get it, raſpcd
preſerved lemon-pcel, and criſped orange-flowers ; put all '.o
' gether in a ſtew pan over the fire, and when boiling throw in
'. -a4.-_.-*._4.- _ ſome fi'ne flour; keep it ſtirring, put in by degrees mme ficur
till your batter be thick enough, take it oſſ the fire, then tak:
an ounce of ſweet almonds, tour bitter ones, pound them in:
mortar, ſtir in two Naples biſcuits crumbled, two eggs beat; ſtir
all together, and more eggs till your butter be thin enough to
' be ſyringed. Fill your ſyringe, your butter being hot, ſyrinzc
your fritters in it, to make it of a 'true lovers-knot, and being
Well calcured, ſerve them up for a ſide-diſh. ' *
.4..
At another time, you may rub a ſheet of paper with butter, \
. _,;c.-.-'.>_0.4. .
over which you may ſyringc your fritrers, and make them in
*4A_ -. .what ſhape
_, 'upſide downyou
overpleaſe. Yourfritters
it, and your butter will
being hot,drop
eaſily turnoff.
theſſYVhCn
P'lpcſ
. '.t*.0..-_u
ſ.in,
fried ſtrew them with ſugar, and gluze them.
_-. -. r\
-. _""T_AKlEfſome
- - Toofmake oine-Zra'uerfi'z'tterrr
the ſrnalleſt vine-leaves yſiou can get, an-l

having 'cut off the great ſtalks, put them in a diſh with ſum:
Frenchhandful
i 'good brandy,ofgreen lemonmixed
fine flour, ruſped,with
andwhite
'ſomewine
ſugar; take;
or ale, let
your butter be. hot, and with a ſprro'n drop in your butter, take
e 'great care 'they don't ſtick one to the other, on each fritter lay:
leaf;

.- ".-..i,. _,.
 7 ._:_ -..-__aM. '
*'

"m;22.Pra;,.-£a,z>z any; - ' ' 43? * -.x:u.nff,. mvr

fig; (ry tli'em'rquiek," and ſtrew' ſugar over: them-[and giant? ſi
them with'a _red-hot ſhoveL'T -_ *_ - _ _ ., _ i . i \ ,_ _ -,r
With*. all ſritters- made with milk and Eggs you ſhoum have
beaten 'clnna'mon 'and ſugar'in a ſauccr, and either ſquegzc in _
Grange over it; 'or 'NUN'S-'aſs Of White Wine, and ſo throw ſugar
all over the diſh, and thiry ſhould be fried in a good deal'oſſat'; i i
therefore they are bſſeſt fried in beeſ-dripping, or bag-s lad) whet?
it can he done.- - . -. . - . _ _ 'ſi - -,_ . ,. ,._,'q- -,.,v

To make clary friitm. '

.-"'-f{-
-'"'->_
'Idv-w-'y'u .=. l.L.,I'._A
TAKE your clary leaves, cut oſſ the ſtalks, dip them one by " _...;.e-xu.'M'Tz-u*-fl'u"-.'_,,
cne in a batter made with milk and flour, 'your butter being, hot,
fry them quick. This is a pretty heartening diſh for a ſick or'
weak perſon 5 'and comſrey leaves do the ſame way. _.

_ Ta'mal'e appleſmzer. o . ,
, - _
) , . A - , ' _. .
CUT your apples in thick flices, and fry them ofa fine light
brown; take them up, and l'ay them to drain,- keep them a:
whole as you can, and either pare them or let it alone; then
make a battcr as follows: take five eggs, leaving out two Whites,
beat them up with cream and flour, and n little ſack 3 make it 4
the thickneſs of a pancake-batter, pour in a'little melted butter;
nutmeg,'and a little ſugar. xlLet your batter be hot, 'and drop .z-'An-'e
Tj-pj
rzv,_
in your fritters, and on' ev'ery one lay a ſiice of apple, and then _
_more batter on them. Fry them oſ a ſine light brown; take them ' '

up, and ſtrew ſome double refined ſugar all over them,
..

r Toflmke'zmaſinbndfmze. ſi' * '.' '- mfla:

w._'qNI-.*

'ct b
GET a pound of jordan almonds, blanched, ſleep them in a
pint of ſweet'cream, ten yolks oſ eg gs, and four whites,"'take.- i'
out the almontls and pound them in a mortar fine; then-mix t.'A
*-**4
-\-''1
"1V,w.v z-'nr-'7m\w 3._,_,-
-Hey.,
them again in the cream and eggs, put in ſugar and grated 'white wgfffli
__h,"
,,-p-
y-z_, ..,..

bread, ſtir them well together, put ſom e freſh butter into the ' A _ '
pan, let it be hot and pourit in, '_ſittrmg
p xt in_ugh,
_th'e turn
pan, lt
tillinto;
they . -'
are of a good thickncſs.: and when_ it is eno
diſh, throw ſugar over it, and ſerve it'up. '_
-
. - Þ _ _ _ \ t "A
' * 'fig-0 þmic4kt3f 4' 'it .' '
_

TAKE a quart oſ milk, heat in ſix ore'ighf egg',

half the whites'dut; mix it Well till your butter-13 o l- rein-r
a ſing
' *

lhickneſs. Ypu muſt obſerve to mix your flour firſt wit

h 'a lithe
n.'lk, .
,
l _*_'=_:r.* i
,,-___,-_

.'-
'-
t
'_H:
>.-_'.
..*x*l
'..>-<
.-0-v..
.ſi
.w'a:'p-_\.m"ame:>_a.r*'z_r.;!.Le:-ar-.z;*"'?-.";* '360 _ . - ſhe dirt ry' Cod/cry; _ .
milk, then' add the reſt by degrees 5 put. in two'- ſþoonſuls or
beaten ginger, a glaſs oſ brandy, a little ſalt; ſtir all together,
make your ſtew-pan very clean, put in a piece oſ butter as big \
asawalnut, then pour in a ladleſul oſ batter, which will maker *
paneake, moving the pan round that the batter be all over the
Pan; ſhake the pan, and when you think that ſide is enough,
toſs it ; iſ you can't, tum it cleverly, and when both ſides are
done, lay it in a diſh before the fire, and ſo do the reſt. You
muſt take care they are dry; when you ſend them to table ſtrew
a little ſugar over them. 7 -

To mal-(fine pa'ncrrku.
TAKE halfa pint of cream, half a pint oſ ſack, the yolks
oſ eighteen eggs beat fine, a little ſalt, half a pound of fine ſtr
gar, a little beaten einnamon, mace, and nutmeg; then put- in
as mtrch flour as will run thin over the pan, and ſry them in
freſh butter. -This ſort oſ pancake will not be criſp, but very
' gwd. , ' i - ' i

A ſecond ſort qſ finepancalcer. 'i .

TAKE a pint of cream, and eight eggs well heat, a nutmleg
'- grated, a little ſalt, halfa pound oſ good diſh-butter melted;
mix all together, with as much Hour as will make them into:
' thin batter, ſry them nice, and turn them on the back of a
plate. ' _ I

þ
TAKE ſix new-laid A
eggstbir'dſhrt. ' with a pint y
well beat, mix them

of cream,
'ſſ and as mucha quarter ofa make
flour as will poundthe
oſ butter
ſugar, oſ
ſome gratedthickneſs.
a proper nutmeg, \
_ i 'Fry theſe fine pancakes in ſmall pans, and let your pans be hot.
You muſt not put above the bigneſs oſ a nutmeg oſ butter an
.n.'A
t.'-u*'a-m.-2.*_- - time into the pan._ .

.dfmrtbſm, tal/ed, A quire of paper.

TAKE a pint of cream, ſix eggs, three ſpoonſuls oſ ſine
- flour, three oſ ſack, one of orange-flower water, a little ſugar,
_**.-;-a-cw.r
and half a nutmeg grated, half a pound oſ melted butter almoſt
cold; mingle all well together, and butter the pan for the firſt
pancake; let themrun as thin as poſſible; when they are juſt
'Colour-ed they are enOught and ſo do with all the fine pan'
*-
. any . . ſ:
, r
.'\';'.":
 'j , htfidgPlm'ndtzd Eq/Jv. ſſ 7"
*161_.
-=. 'fl'ezaazer:ap@rara,'-i*f &...-'a
._.. -
_-,_.-
.IA

ſa' Quart-'oſ
lite, ſet it on cream,
a flaw fire, and' three
and keep ſpoonſula
itct ſtirring till it of flour as _ _'
is thick
pap, Stir in halſ a pound oſ butter, a nutmeg gratcd; then =-.,'
't'*Aw
-*":'-.-r-.
pour _'lt otrtint'o 'an earthen pan, and when it is cold, ſtir in
a_,.,
three or ſour ſpoonſuls oſ flour, a little ſalt, ſome ſugar, nine '
eggs
Whenwell beaten;
you' mixcre'am,
have no all welluſetogether, andand
new milk, ſry one
themſpoonſul
nicely; - i
'_
a._ v
,

more of the flour of rice. _, _ _ - . . ..a -

*"""r-_
.-®4JLſi"man,
-+ffin'*> Y*;W'"I'<P"Wn7"
...

To brake a pupton of apples,

PARE ſome apples, take out the eores, and put them into a
lkillet: to a quart-mugſul heaped, 'putjn a quarter of a pound
of ſugar, and two ſpoonſuls oſ water. Do them overa ſlow
fire, keep them ſtirring; _add a little Cinnamon; when it is quite
thicktand like a ma'rmalade, let it ſtand till cool. Beat up the '
yolks of four or. five eggs, and ſlir in a handſul oſ grated bread ', - _ -
and a quarter of a. pound oſ ſreſh butter; then ſorm'itinto what
ſhape you pleaſe, and bake it in a ſlow oven, andthen turn _it _
ppſtde down on a plate, ſor a ſecond courſe; 3 . '_. - - _ ',
*.__
---[
,... _ArA _

. * i l Eft
'A i To brake brae/L- cops.
CUT twelvelarge apples in halves, and take out-the c'ores, i' i a

place them on a thin patty-pan, or mazareen, as cloſe'toge

ther as they canlie, with the flat ſide downwards; ſquecze a' '
lemon in two ſpoonſuls oſ'orange-flower water, and pour over gaze-m
_.l,,.aez.y,
them
grate 3'ſine
ſhred ſome
ſugar all lemon-peel ſine,inand
over; ſiSet them throw
a quick over and
oven, them,
halfand
an _ _
hour will dothem. When you ſend them to tablF, throw-fine ' '>
ſugar all over the diſh. , . '* > . r. '

To bake apple: Whole. .(i

PUTſſ your apples into an earthen pan, with-a l'ectwclot-es,v .33
._. -J>ſ1'i*-.rx'm-
alittle lemon-peel, ſome coarſe ſugar, a glaſs oſ red 'winez put
them into a quick oven, and they will take an hour bakinga ' ' ' '

faſten) pears. _l _ _ .' 7_'-ſi*pV-.'@*vr-'n-"r:'s.5r

PARE ſix pears, and either quarterthcm or do them Whole:

they make a pretty diſh With one Whole, the reſt cut in,quar
ters, and the cores taken out. Lay them in a deep earthen pot, in.
.l- ._ _- *wrtlt..ct
r
5.,
*'
 '.i62 _ , '> The Art aſ Cookery, _
ctwith a few eloves, a piece oſ lemon-peel, a gill oſ rede-ping, 'z
and a quarter ofa pound oſ ſine ſugar. If the pearsare very i
large, they Will take half a pound of ſugar,v and half a pint of
_red wine; cover them cloſe with brown paper, and bake therſin T
till they are enough. _ '
Serve them hot or cold, juſt as you like them, and they will ,
be very good with water in the place of wine. 7' l

To ſtew pear: in a ſauce-pan.

PUT them into a ſauce-pan, with the ingredients as before; 'z
cover them and do them over a flow fire.v When they are i
enough take them off. '

. . To ſtate pear: purple.

" _PARE four pears, cut them into quarters, core them, putt
ſi 'them into a ſtew-pan, with a quarter oſ a pint oſ water, a quar
'_ter ofa pound of ſugar, cover them with a pewter-plate, then *
cover the pan with the lid, and do them over a ſlow fire. Look
- at them often, for fear oſ melting the plate; when the in,
_ enough, and the liquor looks oſa fine purple, take them o , and *
lay them in your diſh with the litþor; when cold, ſerve th'ttn
up ſo: a ſide-diſh at a ſecond courſe, or juſt as you pleaſe. l.
i-j

ſir ſtew pippins wboſe. -'

ſi - twelve golden pippins, pare them," put the paring!
.
.: i into a ſauce-pan with water enough to cover them, a blade'oh
maee, two or three cloves, a piece oſlemon-peel, let them ſim
i
. 'ner till there isjuſt enough to ſtew the pippins in, then ſtrainit,
vl , and put it into the_ſauce-pan again, with ſugar enough to malt
.. t
' it like aſyrupz, then put them in a pteſerv'ing-pan, or clean new!
l pan, or large ſauee-pan,-'and 'pour the ſyrup over them. Ltti
-*
r
.I
there be enough to ſtew them in z when they'are enough, which
-. ou will know by the pippins being ſoft, take them up, lay theml
.'. v'
"l an a little diſh with the ſyrup: when cold, ſerve them up-ztar
73
t
not, iſ you chuſe it.
'"ac.

,_ _. ' ' Aprmy made-diſh. '

- half a pound _oſ almond's blanched and beat line with;
' _a little roſe or ora'nge-ſlower Water, then take aiquart oſ ſwett'
thick cream, and boil it with a piece oſ Cinnamon and mickſ;
ſweeten it with ſugar to your pzilate, and mix it with you
__ almonds: ſtir it well together, and ſtrain it through'a ſieve. Let'
___-"...
,-. -__. .u
Xwr
I . _ _l
'-.\.s..
 /
ſiiiz'adr þiſizin'ehd Eaſyſi. ._ '763'v i

your cream cool, aadthicken _it with the yolks oſ ſiYeggs; then .
'garnilh a deep diſh, and lay paſlc at the bettom, then put id
ſhred artichoke-bottoms, being firſt boiled, upon'thet a little
melted butter, ſhred citron, and candied orange; ſo do till your
diſh is near full, then pour in your cream, and bake it without
a lid. When it is baked, ſcrape ſugar over it, and ſerve it up
hot. Half an-hour Will bake it.
i i i To make kiclgſhawr.

MAKE puff-paſte, roll it thin, and iſ you have any moulds, -

_work it upon them, make them up with preſervedpippins. You . '
may fill ſome with gooſcberrics, ſome with raſberries, or wha't
you pleaſe, then cloſe them up, and either bake or fry them 5
throw grated ſugar Over them, and ſerve them up. - '
Plain
. HAVING two perdu,
French or cut
rolls, 'cream
themtoo/Is."
into ſlices as thick as i

your finger, crumb and cruſt together, lay them on a diſh, put
to them a pint of cream and half a pint of milk; ſtrew them '
ever with beaten Cinnamon and ſugar, turn them frequently till
they arc tender, but take care nor to break them; then take
them fromſlices
turn your the cream with
of bread the eggs,
in the ilice, And
break
ſry four
themorinfive eggs, i
clarified.
butter. Make themover
ſcrapecta little'ſugar oſ athem.
guod brown
'T hey colour,
may be but notforblack:
ſerved 'a ſe; '
cond courſe diſh, but are fitteſl: ſor ſupper. .

' llN theShiamohgundy

top plate in thefor a middle
middle, Whichdiſh: at fitpper:
ſhould ſtand higherþthan "ſi
the reſt, take a fine pickled herring, bone it, take oſi' the head,
and mince the reſt ſine." In the other plates round, put the ſol
lowing things: _in one, pare a cutumber and cut it very thin 5
in another, apples pared and cut ſmall; in another, an onion
pceled and cut ſmall; in another, two hard eggs chopped ſmall,
efhe Whites in one, and the yolks in anorher; pickled girkins
In another cut ſmall; in another, celery cut ſmall 3- in another, -
Plckled _ red cabbagc chopped ſine ; take ſome watucrcſſes . .
r clean waſhed-and picked, llickthem all about and between
every plate or ſaucer, and throw aſtertion flowers about the
Freſics.
.Ylithctit. You
lſ it muſt have oil
is prettily and Vinegar,
ſet out, and alemon
it will make pretty, to eat
figure
_Iſ) the middle oſ the table, or you may lay them in heaps in 'i
.dlſh. _lſyou have not all theſe ingrcdients, ſet out your plaus
" M a - ' ' 'or
 154 ' U The Art of Cookrrj,
or ſaucers with juſt' what ou fancy, and in the'room 'of'z
up;,. a_ .
pickledlherring you may mince anchovies, ' '
'-,-1'>
' *_
- .
* -'--r,-.r,';
. _þ _'Tomakeatanſby. __,_ _v
TAKE ten eggs, break them into a pan, puſit to themalittliz
ſalt, _bcat them very well, then put to them eight ounces _of lpaf.
ſugar beat fine, and a pint oſ the juice oſ ſpinach. Mix them
_
Well together, and ſtrain it into a quart of cream; then grate in
, eight ounces of Naples hiſcuit or white bread, a nutmeg grated,
_a quarter of a pound of Jordan almonds, beat in a mortar, with fit
a littlejuice oſ tanſey to your taſte: mix theſe all together, put
. it into a ſtew-pan, with a piece of butter as large as- a pippin.
Set it over a ſlow charcoal ſtre, keep it ſtirring till it is hardened
very well, then butter a diſh very well, put in your tanſey,'beke
it, and when it is enough turn it out on a pie-plate; ſqueeze the
juice of an orange over it, and throw ſugar all over. Garniſh
with orange cut into quarters, and ſweet-meats cut into long
bits, and lay all over its ſide. ' '
' _ . . '_ .- N:,p ,.;.'

Another way, I' 4- .

TAKE alpint of cream and halfa pint oſ bianchedſſalmonds
beat fine, with roſe and orange-flowcr water, ſtir them toge
ther over a ſlow fire; when it boils take it off, and let it ſtand
_ till cold ; then beat in ten eggs," grate in a ſmall nutmeg, four
Naples biſcuits, a little gratcd bread, and a grain'of mut'k.
...W,
Sweeten to your taſte, and if you. think it is too thick, put in
ſome more cream, the juice of ſpinach to make it green; ſtir it
, well together, and either fry it or bake it. If you fry it, do on' zw'.-...._.-_.
.. fide firſt,_ and then with a diſh turn the other.
-. \

_ t To make a hedge-bag.
' TAKE two' quarts of ſweet blanched almonds, beat them
1Well in a mortar, with a little canary and orange-ſlower Water, to
...-'04.
.'.....-. - keep them from oiling. Make them into a ſtiff paſte, then beat
-in the yolks oftwelve eggs, leave out five of the whites, put to it'
- a pint of cream, ſweetcn it with ſugar, put in half a pound oſ
ſweet butter melted, ſet it on a furnace or ſlow fire, and keep
[Lſ'iſi.
;i_n:-ſ.-AuiL."x-L
continually ſtirring till it is ſtiff enough to be made into the form
of a hedge-hog, then ſtick it full of blanched almonds ſlit,
, and ſtuck up like the briſtles of a hcdge-hſiog, then put it into a
diſh. , Take a pint of cream, and the yolks of four eggs beat '
ttp, and mix with the cream: ſweeten to your palace, and keep
_ " them ſtirring over a ſlow ſire all 'the time till it is hot, then
pour
'
. .-.

. ,.-.-.*

.- -
,
 _ _en-u<_mv-_.ffl-

made
l i pour it into your diſh Plain
round theand Ea[y.. let it ſtand till
hedge.hog'; 165it .

s cold, and ſerve it_up. - .- . .

Oryou ma make a ſine hartſhorn jelly, and pohr into the
diſh, which will look verypretty. a You may eat wine and ſugar '
with it, or eat it without. ' a -
Or cold cream ſweetened, with a glaſs oſ white wine in it and
,- .thejuicc ofa Seville-orange, and pour into the diſh. It will be
ame.
pretty for change. _ . . . A
' This is a pretty ſide-diſh at a ſecond courſe, or in the middle
_ſor ſupper, or in a grand deſert. Plump two currants for the 1
. eyes
Or make it thus for _rbange. g
TAKE two quarts of ſweet almonds blanched,,twelve bitter ' ſi '
.o.._Mu-. .-u. >

ones, beat them in a marble mortar well together, with c'ana

ry and orange-flower water, two ſpoonfuls of the tincture of
-ſaffron, two ſpoonfuls of thejuice of ſorrel, beat them into a fine
...-Lia
4 paſte, put in half
little nutmeg apound oſ melted
and beaten'mace, butter,
an ounce mi_x.itanupOunce
of citron, well, of
a' ſi. ' .

orange-peel,
and both cutbeat
half the whites fine,upmix
andthem in in
mixed thehalf
yolks
a oftwelve eggs, v -ſſ
pin-t of cream,
halfa pound of double refined ſugar, and work it up all together.
If it is not ſtiff enough to make up into the form you would have
it, you muſt have a mould for it; butter it well, then put in your i
ingredicnts, and bake it. The mould muſt he made in ſuch a \ *
"manner, as to have the head peeping out; when. it comes out
of the oven, have ready ſome almonds blanched and ſlit, and
' ..
53,
X.
' boiled up in ſugar till brown. Stick it all over with 'the al monds;
and ſor ſauce, have red wine and ſugar made hot, and thejuice '
oſ anorange. Send it hot to table, for a firſt courſe. ' *
You may leave out the ſaffron and ſorrel, and make it up like .
chickens, or any otherſhape you pleaſe, or alter the ſauce to
your fancy. Butter, ſugar, and white wine is a pretty ſauce for 1
either baked or boiled, and you may make the ſauce of what
..colour
tcurrantsyou pleaſe;
added or put
to it; and itboil
intoit afor
mould, with half
a pudding.ſi Youa pound of - ' I"
may uſe
cochineal in the room
The following liquorofyou
ſaſſron.
may make tſio mix with your ſauces: .

'heat an ounce of cochincal very ſine, put in a pint of water in a.

a'killet, and a quarter oſ an ounce of roch-allum 3 boil it till the
goodneſs is out. ſtrain it into a phial, with an'ounce of fine
ſugar, and it will keep ſix months, ' . _- '

'on-Mt
'-
'Mz To'
 - '
r.. ._a,- ,

m._Lafu
-..-me;-;2>'_J(a_'n.d;-uc.\=-<.9*-:

wars . þ - : _ ' fief/"1" if WW >l - '

" To ſhake-pretty almomſ puddingrr i
i 3 _, TAKE a pound and a half of blanched almonds, beat 'chim
fine with a little roſe-water, a pound oſ grated bread, a pound
and a quarter oſ fine ſugar, a quarter of _an ounce oſ cinnamon,
and a large nutmeg beat ſine, half a, pound oſ melted butter'
mixed with the yolks of eggs, and ſour whiles beat fine, a pint of
.'-*..;.... ,r''. .
\ ſack, a pint and a halfof cream, ſome roſe or orange-flower.
,.. water ; boil the cream and tie 'a little bag of ſaffrOn, and dip in
Jſi LT.'
.'.'.*
the cream to colour it. Firſt beat your eggs very well, 'and mix X
* with your butter; heat it up, then the ſpice," then the almonds,
then the roſezwatcr and wine by degrees, beating it all the time',
then the ſugar, and' then the cream by degrees, keeping it ſtir
_ ſiring, and a quarter oſ a pound of vcrmicelli. Stir a-l
l together, X
have ſome hog's guts nice and clean, fill,them only half full, and
. as you put in the ingredients here and there, put in a bit of ci
' '_tron; tie both ends oſ the gut tight, and boil them about a quar
' 'ter _oſ an hour," You may add currants for change.

To maleefried toaſts. -
TAKE'a penny loaſ, cut it into fliccs a quarter of an inch
. 'thick round ways, toaſt them, and then take a pint oſ Cream
find three eggs, halfa pint oſ ſack, ſome nutmeg, and ſweetened y
o your taſte. Steep the toaſis in it for three or ſour hours, then l
i" -. have ready ſome butter hot in a pan, put in the toaſls and fry *
ſithen: brown, lay them in a diſh; melt a little butter, and then p
.- 'jnix vi'hat is left; if none, put in ſome wine and ſugar, and pour;
- 'or/er them. They make _a pretty plate or litle diſh for ſupper. r

. Teſtew .a brae? Fffly- - ' l

SCRAPE them very clean, then gut them, waſh-them and
the roes in _a pint of good ſiale beer, to preſervc all the blood,
and boil the carp with a little ſalt in the water. -
' In the mean time ſtrain the beer, and put it into a ſaucepan,
with a pint of red wine, two or three bladcs of mace, ſort-t
Whole
half a pepper, black and
nutmeg bruiſcd, white, of
a bundle an ſweet-herbs,
onion (luck awith
piecſie_cloucs,
oft-le
; qn-pecl as big as a fixPence, an anchovy, a little pieceoſ
i: _rſe-radiſh. Let theſe boil together ſoftly l'or a quarter oſan
our, covered cloſe; then ſirain it, and add to rt half the hard
w roe þpat to pieces, two or three ſpoonfuls of catchup, a quarttr
_pſ'a pgu'nd of freſh butter, and a ſpoonſul of muſhroom prcltlc,
let it ped, and ltcep ſtirring it till the ſauce is thick and enough.
._ _ X, r . .. . . I.
 \

' l'ſi ' , mad; Plain and Eajji

167-
[r --. wants any ſalt, you' muſt put ſome in ttheh talte thereſt of 1.
t';.' roe, and beat it up with the yolk of an egg, ſome nutmeg, .,
3.;- _, -. little lemon-peel cut ſmall, fry them in freſh butter in little
c;.'.. es, and ſome pieces oſ brcad'cut three-corner-ways and fried _*
L,.,_.t-:n. When the carp are enough take them up, pour your .

{..t_:-7i over them, lay the cakes round the diſh, with horſe-_radiſh
_rz;_.-:-_-d
the, steed fine,
ſliclcand friedthem,
about parſley. Theround
and lay reſt lay on thg
them. thencarp,
flicedand
lc-v ' .
"Tw-'-r,mw,'zv
my: notched, and laid round the diſh, and two or three pieces
or. 23: carp.
'Tſizie boiling Send them to table hot. . - ".-
oſ carp at all times is the beſt way, they eat'
f-_-:L::: and finer. The ſlewing oſ them is no addition to the
ſagtz, and only hardens the ſiſh and ſpoils it. lſyou would have ' * 'a
..
.
Pa: zauce white, put in good fiſh-broth inſtead oſ beer, and
w:..:;t wine in the room of red wine. Make your broth with
an; .ſſort oſ freſh fiſh you have, and ſeaſon it as you do gravy. _N'MtWP-o-zj

To fry carp. p -_
FZLST ſcale and gut them, waſh them clean, lay them in
a ciau'n to dry, then flour them, and ſrythem of a ſine light
brawn. Fry ſome tonſl: cut tltree-corner-.\'.'ays, and the roes; 'w
7'
when. your fiſh is done, lay them on a coarſe cl0th to drain.
Y.
'-v
-l1,'.'
.. . _
-I,e*: _* --ur ſauce bebutter and anchovy, with the juice oſ lemon. 7 awn-Lq'e'p'qtz-N'w-
'Lrz _ our carp in the diſh, the rocs on each ſide, and garniſh . o_
wi; '.he fried toaſt and leman. " *
\
_ _ To bake a carp. - p
QCALE, waſh, and clean a brace oſ carp very well; take 'ſin
- 'u-,.u -wern-"7,-:. gl-Poz*-f !>-*r u
an eL-thcn
littfe, lay inpan
yourdeep enough
carp; ſeaſontoit lie
withclcverly
mace, in, butter
cloves, the pan
nutmeg, anda. ſ . i .'

Had: ard-il white pepper, a bundle of ſweet herbs, an onion, and \_

van _iZSi'Yj pour in a bottle oſ white wine, cover it cloſe, and let U '
them bake an hour in a hot oven, if large; iſ ſmall, e. leſs time
will do them. When they are enough, carefully tal'ce them-up _ _
and lay them in a diſh; ſet it over hot water to keep it hot, and
coveritcloſe, then pour all the liquor they were baked in into a . ' i
__
ſuucepzn; let it boil a minute or two, then ſlr'ain it, and add
.
halfa pound oſ butter rolled in flour. Let it boil, keep ſlirring
it, ſqueeze in the juice oſ half a lemorr," and put in what ſalt: . ..
you want; pour the ſauce over the fiſh, lay the roes round, and
Lſiitfilſh with lemon. Obſcrve to ſkim all the ſat offtheliquo'. u.

M4- ':. _. _ To-.

,

. .-1
 24.'
.2'.*3-J';:.L"_".-:'."

\o
.
. 'YCS _ '_ *.ſſ:.'_'ſbſſeſſjfr' qf.Cbo£cry, _l i i

.= _ - " -ſi' Tbf'y'tenrb. _ '1 * =-.-- -: ,-. A'*

\
-,.. _.'...'.
:.a.L__-
*<i:;ſ tn*_-;* . SLIME our tenches, ſlit the ſkin along the backs, 'and withct
the point o your knife raiſe it up from the bone, then cut the
ſkin acroſs at the.head and _tail, then ſlrip it off, and take out
_the bone; then take another tetich, or a ca'rp,' and mince the
fleſh ſmall with muſhrooms, chives, and parſley. . Seaſon theni
> with ſalt, pepper, beaten mace, nutmev, and a few ſavoury herb)
'1.
.. minced ſmall. Mingle theſe all well together, then pound them
in a mortar, with crumbs ofhread, as much as two eggs, ſoakgd
in cream, the yolks of three or four eggs, a'nd a piece of butter.
' When theſe have been well pounded, ſtuffthc tenches with this
farce: take Clarified butter, put it into a pan, ſet it over the fire,
and when it is hot ſlour yOur tenches, and put them into the pan
onea byvone,
i ſi in anu fry
coarſe cloth themtheþro'wn;
before then hot.
ſtre to keep take them
ln-theup,mean
lay them
time ,
,:-. a-idr
.any:
:.-2_.<._,;L-.u;_.

_ pour all the greaſe and fat out of the pan, put in a quarter ofa
pound of butter, ſhake ſome flour all over the pan, keep ſtirring
'with a ſpoon till the butter isſſa little brown; then pourin half a
pint of white wine, ſtir it together, pour in half a pint of boiling
water, an onion ſtuck with Cloves, a bundle of ſwcet'herhs, and
<.
. a bladeasoryou
ſoftly twocan
of mace.
for a quarter
Coverof
them
an hour;
cloſe, then
and let
ſtrain
them
offſlew'as
the liſi *

4-i
*-..-_'v
,,->.,\-v__4'l.V ſi21-
'.'A"-.._
*-.
"'*w'-"a-. -quor, put it
have ready aninto thepan
ounce again,
oſ ttufflcs or add twoboiled
morels ſpoonſuls of catchup,
in halfa pint ſipſ L'
-." .'<._', .

.---._N:->."__L._v-*\..,._ wI_-"*.' 4-_,'.L;£ Water tender, pourin truffies, water and all, into the pan, a few I
muſhrooms, and either half a pint of oyſtcrs clean Waſhed. in '*
their own liquor, and the liquor and all put into the pan, or ſome
crawfiſh; but then you muſt put in the tails, and after clean 7
ricking them, boil them in half a pint of water, then ſlrain the
iquor, and [put into the ſauce: _or take ſome fiſh-melts, and toſs
up in your auce. All this isjuſt as you fancy. - A.
. When you find your ſauce is very good, put your tench into ſ
the pan,
pour the make
ſauce them
over quite
them. hot, then lay
Ga'niſh them
with into your diſh,ct
leman. and
-

_Or you may, for change, put in halfa pint of ſtale beer in- _'
_ſlead of water. You may dreſs tertchjuſt as you do carp,
I
i
Te roq/t _a cqd's _bmd, ' l
'VVA'SH it very clean, and ſcore it with a knife,'ſlre_wſia little
'i ' , ' thing
ſalt onbehind
it, andit,laythat thea hre'may
it in ſlew-panſcall' it. theAllfire,
before the with
waterſome-
than?.
comtsſif
 .w:r.-'v-z_ffl -.TPWTF.
made Plain and Eafi; _ .ſi ct ' 369
comes from it the firſt half hour throw away, then throw on it
a little nutmeg, cloves, and mace beat fine, and ſalt; flour i:
and haſte it with butter. When that has lain ſometime, turn.
'and ſeaſon it, and haſte the other ſide the ſame; turn it often,
then baſtejt with butter and crumbs of bread. -If itis a large
"head, it will _take four or five hours' haking. Have ready ſome i '
.mcltcd butter with an anchovy, ſome of the liver of the fiſh
boiled and hruiſed ſine; mix it well with the butter, and two? .
yolks of eggs beat fine and mixed with the butter, then ſtrain ' _
them through _a ſieve, and put them into the ſauce-pan' again,
with a few ſhrimps, or pickled cocklcs, two ſpoonfuls of red *
wine, and the juice of a lemon. Pour it into the pan the .- z
head was roaſted in, and ſlir it all together, pour it into the
ſauce-pan, keep it ſtirring, and let; it hoil; pour it into a
haſon. Garniſh the head with fried fiſh, lemon, and ſcraped ne'-'-..r
_-_-
horſe-raddiſh. If you have a large tin oven, it will do'betterſi
To boil a cad'rbelad. T _ ſ ſi,

SET a ſiſhekcttle on the fire, with water enough to boil it, * '
.wW' -mw'vqg-zyv-.
a good handful of ſalt, a pint of Vinegar, a bundle of ſweet- p.
herbs, and a piece of horſe-raddiſh; 'let it boil a quarter of an .
hour, then put in the head, and when you arc ſure it is enough' .
lift up the fiſh-plate with the fiſh on it, ſet it acroſs the kettle to " .5_.-.",
drain, then lay it in your diſh, and lay the'liver on one ſide;
..
Garniſh with lemon and horſe-raddiſh ſcraped; melt ſome but.
ter, with a little of the fiſh-liquor, an anchovy, oyſters, or
ſhrimps, orjuſt what you fancy. - * -

Toſtete rod.
CUT your cod into ſlices an inch thick, lay them in the i * "
bottom of a large ſtew-pan 3 ſeaſon them with nutmeg, beaten
pepper and ſalt, a bundle of ſweet-herbs, and an onion, halfa
' pint of. white wine, and a quarter ofa pint of water; cover it
cloſe, and let it ſtmmer ſoftly for five or ſix minutes, then
ſqueeze in the juice of _aſilemon, put in a few oyſlers and the
___-1
_,or
w."
..1l. ,. , rffl>7,:.
liquor ſtrained, a piece of butter as big as an egg rolled in flour,
and a blade or two of mace; cover it cloſe and'let it ſtew'ſoſtly, '
ſhaking the pan often. When it is enough, take out the ſw'eet-'
herbs and onion, and diſh it up, pour the 'ſauce over it, and '
Farniſh with lemcn, _ _"

a
 , .ſſſſſiſi __'F I * _
1
,ſhaw-ar"
\. L:I. '. _,-l
-
. ' .

- '70 a: ra- Ar': of Cautery; ,_

. z i: i ' '.'7' To frieaſey rod. -4 \_ſſ"*_ , i
.,.-. IMv-*>v_<:-*Y<T
-. .N .L ._ .L,. .' GET
i and the ſounds,
cut them blanch
into little them,Iſthen
pieces. theymake themſounds,
be dried very clean,
you
' ' muſt firſt boil them tender. Get ſome of the roes, blanch them
and waſh them clean, cut them into round pieces about an inch
na.fl;4.ng<ſi.'£$k' thick, with ſome of the livers, an equal quantity of each,'__t<z ſ
make a handſome diſh, and a piece of cod about one pound'in .<-.-m_.,

the middle. Put them into a flew-pan, ſeaſon them with a little
beaten mace, grated nutmeg and ſalt, a little bundle oſ ſweet.
herbs, an onion, anda quarter ofa pint oſfiſh-broth or boiling
water;
i put cover them
in halfa cloſe,
pint oſ red and let them
wine, a fewſtew a ſewwith
oyſters minutes: then
the liquor
I,
ſtrained, a piece oſ butter rolled in flour; ſhake the pan round,
and let them ſlew ſoftly till they are enough,take out the ſweet
ad-1*_.L4-'h._:;&'.-*1l_':J*._-,N3.>_'-J_.Þ4*5-',d.
herbs and onion, and diſh it up. Garniſh with lemon. Or you
- may do them white thus; inſtead of red .wine add white, and
-
a quarter of a pint oſ cream. ' '
iA at'.A'>.t4v-t.

*- To bake a cod': head. A

BUTTER the pan you intend to bake it in, make your head
. very clean, lay it in the pan,'put in a. bundle of ſweet-herbsmx A
onion ſtuck with cloves, three or four blades oſ mace, halſe 2.
.
_ ..large ſpoonſul of black and white pepper, a nutmeg bruiſed, 3 r
quart oſ w:-ter, a little piece of lemou-peel, and a little piece of 3
'ſſflick
horſe-raddiſh. Flour all
picces'oſ butter yourover
head,
it, grate a littleraſpings
and throw nutmeg all
overover
it, 2-
, that. Send it to the oven to bake; when it is enough, take it :
put of that diſh, and'lay it carefully into the diſh'you intend to 4
ſerve it up in. Set the diſh over boiling water, and cover it with '
.
9 a cover to keep it hot. ln the mca_n time be quick, pour all the *j
liquor out'of the diſh it. was baked in into a ſauce-pan, ſet it on
the fire to boil three or four minutes, then ſtrain it and put to
it a gill oſ red wine, two ſpoonfuls of catchup, a pint aſ
iſhrimps, half a pint of oyſiers, or muſclcs, liquor and all, but
ſi -firſt ſlrain it, a ſpoonſul oſ muſhroom-picltle, a quarter-of a
_.-<.:.-':-..-,
Lx. ' pound,0ſ butter rolled in flour, ſtir it_all together till it is thick
r and boils; then pour it into the diſh, haverendy ſome toaſtcut
three-cnrner-ways, and ſried criſp. Stick pieces about the head
and mouth,
i - lemon andſcraped
notched, lay thehorſe-raddiſh.
reſt round theandhead. Garniſh with
parſleycriſped in a
.

'plate heſore the fire. Lay one ſlite of lemon on the head, and
>>
ſerve it up hot. '
.
 .
.
I

Martium-1245.- v * ' *- t7-z-'*'

_ e lI'a bſioilſbrimp, ced, filmbriJwþiting, or baddotk. '

*_ FLOUR. it, and have a quick clear fire, ſet"your gridiron.

high, broil it of a fine brown, lay it in our diſh, and for ſauce
have good melted butter. Take a lob er, bruiſe the body in -
the butter,
butter, makecutit the
hotmeat ſmall,it put
and pour intoallyour
together
diſh, into the baſons.
or into melted i
Gar'niſh with horſe-raddiſh and len-ton. ' ,_

Or ojſter ſtmce made thy.

TAKE half a pint of oyſters, put them into a ſauce-pan with
their own liquor, two or three blades of mace; Let them ſtm- .
mer till they are plump, then with a ſork take out the oyſters,
Brain the liquor to them, put them into' the ſauce-pan again, .r
"-\N.W-Wc.
...-w -u_w>n.-m_<.,'-uTs
. with a gill oſ white wine hot, 'a pound of butter rolled in'a' 4.,_.-._:-*.,m.A.-__A\e,,.>-<_.,_-'_l
little flour; ſhake the ſauce-pſſan often, and when the butter is
melted, give' it a boil up. ' * '
Muſcle-ſauce made thus is'very good, only you muſt-put them"
into a flew-pan, and cover them cloſe; firſt open, and ſearch'
that'there be no crabs under the tongue: _ 4l '
'

Or a ſpoonſul of walnut-pickle in the butter makes the ſauce

'yev
"good, or a ſpoonſul of either ſort oſ catchup, or'horſe-raddiſhj
ſauce. , deal * oſſihorſe-raddiſh
' Meltctyour butter,- ſcrape a good - fine,.
put it into the melted butter, grate halſa nutmeg, beat up the
yelk of an egg with one ſpoonſul oſ crcam, pour it into th'e
butter, keep it ſtirring till it boils, then pour it directly into
vyour baſon. p _ _ '

' To dreſit Irn-Je'fiſh. -> ' '*"' _ twnwe

'x"'n" 1

dis-to all ſorts oflittle fiſh, ſuch as ſmelts, roach, &e. they
ſh0uld be ſried dry and of a fine brown, and nothing but plain ny
r..
'sih-lot.
*--_*
._butter. Garniſh with lemon. ' > " ' -
And to boiled ſalmon the ſame, only garniſh with lemon and ſi
horſe-ſadtliſll. i' ' * - -
A'\_.s_.'>."t-:
i And with all boiled fiſh, youiſhould put a 'good deal of ſalt
and liorſcqaddiſh in the water; except mackrel, with which u'v.1
put ſalt and mint, parſley and ſennel,*which you muſt chop to
ptn into the butter', and ſome love ſcalded' gooſcberries with '
them. And be ſure to boil your fiſh Well; but take great care
.lbFy durſt breqsk- ' ' ' - I' - i
-"w-_u.

.
 '* -.u=.a_=_-
. .v ** -_.-__ *__ .

.'o-._ l-A._ .-<u_. u._ -_ @

'i I7a_ i _ XrlQf-Coakery,l_

þ 'a
' .' i. _4-,\_-__.£To &railmackreLr i ,_ 1. ,
CLEAN them,ſſcut off the
\ heads, . ſplit them, ſeaſon them
a"

* Wi2h3pepper and ſalt, flour them, and broil" them of a fine

brown." Let your ſauce be plain butter." _
.
ma. i 2 __ l To broil weaverrſ Þ 4 . *'

' GUT' them and__waſli them clean, dry them in a clean cloth,
pour them, then broil them, and have melted butter'__in a cup; 1
They are fine ſtſh, and cut as firm as a ſoalz'but you muſl: tale:
care not to hurt yourſelf with the two ſharp bones in the head.
vTo boil-a turbut. '
' 'LAY it in a good deal of ſalt and'waterctan hour or two, and
ifit is not quite ſweet, ſhiſt your 'water five or ſix times; firſt
put-a good deal of ſalt in the mouth and belly. _"
ln the mean time'ſet on your fiſh-kettle with clean water and
.-v,_-, , a
.l.
,_"3. ſalt, a little vinegar, and a piece of horſe-raddiſh. When the
water boils, lay the turbut on a fiſh-plate, put it into the lect
tle, let it be well boiled, but take great care it is not too much
done; when enough, take off the fiſh-kettle, ſet it before the
-ſ'...
i- <-.m-a_.nM'-_'
fire, then careſullyliſt up the fiſh-plate, and ſet it acroſs the kct
' and
tle tobruiſev
drain:in ineither
the mean time melt
the body'oſ onea good dealpf
or two freſhnndthe
lobfiers, butter,
-'..,t.-..'
- meat cctut ſmall, then give itaboil, and pour it into baſons. This
is the beſt ſauce; butyou may make what you pleaſe. Lay the
fiſh in-the diſh.. Garniſh with ſcraped horſe-raddiſh and lemon,
and pour a few ſpoonſuls of ſauce over it, _
N-LA.
To bake a turbut.
'.1
TAKE a diſh the ſize of your turbut, rub butter all overit
LJct_-.-_.'
cut_'a-ai
*'w.-dU*
_"hick, throw a little ſalt, a little beaten pepper, and half a large =
'_nutmeg, ſome parſley minced ſine and throw all over, pour in: 3
pint of white wine, cut off the head and tail, lay the turbutzſim i
.
the diſh," pour another pint of white wine all over, grate the 1
other halioſ the nutmeg over it, and a little pepper, ſome ſalt 'z
and chopped parſley. Lay a piece of butter here ano there.all l
Over, and throw a little flour all over, and then a good many i
crumbs oſ bread. Bake it, and be ſure that it is oſ a fine brown; \
N-.._*
-mu-o.uba-fiw-m'
. pour
then it
layinto
it ina your diſh, fiir the ſauce in your diſh all together, X
ſauce-pan, ſhake in a little flour, let it boil, then ſ
' ' flir-in a piece oſ butter and two ſpoonſuls of catchup, let it boil
and pour it into baſons. Gamiſh your diſh with lemon; and you
'

ſ
 -1, ' \ MMQ-nW-MÞJ

made Plain and E'afl. , ' 17 3 ,....\

my add what&e.
muſhrooſims, you- lf
fancy to theturbut,
a ſmall ſauce, half.the
as ſhrimps,
wineanehovies,
will do.
-.
It eats finely thus; Lay it in adiſh, ſkim off all the fat, and
pour the reſt over it. Let it ſtand till cold, and it is good with -
vineoar, and a ſine diſh to ſet out a cold table. ' _ . ._'
, 0- dreſs a jole iſ pickſ-'11 ſtzlmon. ſi
i' 'LAY it in freſh water all night, then lay it in a fiſhlplate, ptit '
'wſ-'1-
iſ;"
"M'_l'r
-'-_-
r-v--t* .
itabladc
into aorlarge ſtew-pan,
twoſioſ ſeaſon
mace in it with
a coarſe a little whole
muſlin-rag tied, apepper,
whole -
onion, a nutmeg bruiſeſſd, a bundle oſ ſweet-herbs and parſley,
alittle lemon-peel, put ſito it three large ſpoonſuls of Vinegar, a'
pint oſ white wine, and a quarter of a pound of freſh butter
rolled in flour; cover it cloſe, and let it ſimmer over a ſlow fire
for a quarter of an hour, then carefully take up your ſalmon, and
lay it in your diſh; ſe't it Over hot water and cover it. _ In the
6.:-
un,-*''
mean time let your ſauce boil till it is thick and good.' Take
out the ſpice, 'onion and ſweet-herbs, and pour it over the fiſh.
Garniſh with lemon.:.' ..z -
v-_5-
.-,-t."m
ſi To broil ſalſſmon. " - * ' -' "
i freſh ſalmon into thick pieces, ſlour them and bioil

them, lay them in your diſh, and have plain melted butter in
I cup'
r Bhiedſahnorſ. i i
'rh'KE a mite"piece cut into ſlic'es &that-ran, inch (liiclc'z,;bt,tt- _ct ,
ter the diſh that you would ſerve it'to table_on, lay the ſliees t i
in
thethe diſh,
fleſh talteeel,
of an offthe
thefleſh
ſkin,oſmake a'ſorce-meat
a ſalmon, anſi equalthus: take
quantity, _.

beat in a mortar, ſeaſon it with beaten Pepper, ſalt, nutmeg, - .

two or three Cloves, ſome parſley, a ſew muſhrooms, a piece of _
' together,
butter, and
boiltentheorcrumb
a dozen
ofacoriander-ſeeds beat
halſpenny roll in fine.
milk, beatBeat all' " * . ct
up _ſour-
' eggs, flir it together-till it is thick, letit cool and mix it well ,
together with the reſt; then mix all together with ſour raw eggs; 7
on every fiice lay this force-meat all over, Four a very liiztc
melted butter over them, and a ſew crumbs of bread, lay a cruſi-z
round the edge oſ the diſh, and ſtick oyſters round upon it. -' * '
idal-te it in an oven, and when it is of a very fine brown ſerve
' it up; pour a little plain butter (with a little red wine in it . ,
Z into the diſh, and thejuice oſ a lemon: or you may bake it in '
'
,

-']ſ..i<U\ 4-*
\
 'l
L'Zbyiſijg
I.-_-. .
7:1.

t.-A
..__17'4. : ' _-=_T!2e A'l'qſ Can/cety',
any'diſh, and when it is enough lay the ſlices ln'totnothn
diſh; Pour the butter and wine into the diſh it was bakedin,
ſi give
Thisitisa aboil,
fine and
diſh.pour it intothe
'Squeeze thejuice
diſh;oſ Garniſh
a lemon with
in. lemcn,
con.
..
hawVfl
-\"J'> n.a"-i£';
.
_. To broil muchel-whole. . '
-
. - CUT off their heads, gut them, waſh them clean, pulling;
_the roe at the neck-end, boil -it in a little water,,then bruiſciti
. 'with a ſpoon, beat up the yolk of an egg, with a little nutnv. £
a little lcmon-peel cut ſine, a little thyme, ſome parſley boililſſ
";.'
a... . and 'chopped fine, a little pepper and ſalt, a ſew crumbs of:
bread: mix all 'well together, and ſill the mackrcl; ſlouth!
'-well, and broil it nicely. Let your ſauce be plain butter, With
' in little eatchup or walnut-pickle.

o; To _brail ber-rings.
' < them, gut them, cut off their' heads, waſh then'
xlean, dry them in a cloth, flour them and broil them, but will:
your knife juſt notch them acroſs: take the heads and mail,
--_.;<
.-;.:!
-u'.-.0-..'. them, boil them in ſmall beer or ale, with a little whole peppcn
ſſſi*
U:
[.'n
-.Au_v--num.w, *'-vJ.o-,_..m-,v. _l._
-- and onion. Let it boil a quarter oſ an hour, then ſirain'in;
..u
thicken it with butter and flour, and a good deal of muſtardw
Lay' the fiſh in the diſh, and pour the ſauce into a baſon, or:
zplain melted butter and muſtard. -
Tofrzyfrybſierringr.
CLEAN them. as above, them in ct butter, have
_ nearly:1

good many onions peeled and cut thin. vFry them of_ a light;
'brown with the herrings ; lay the herrings in your diſh, thſ
' lthe onions round, butter and muſtard in a cup. You muſt-il?
them with a quick fire.

Ta-dreſi berring and cabbage.

BOIL your cabhage tender, then put it into a ſauce-plan
.and chop it with a ſpoon ; put in a good piece of butter, let 1!
* ſlew, ſlirring leſt it ſhould burn. Take ſome red herringsanſ
'' q ;ſplit them open, and toaſt them bcſore the fire, till they 'all
>.h0t through. Lay the cabbage in a diſh, and lay the herrin,v
WW'J
NNW"
aſav-
'on it, and .ſend it to table hot. ,
Or pick your herring from the bones, and throw all over you!
yeabbage. Have ready a hot iron, and juſt hold it orertlw
' -.- herring to make it hot, and ſendi: away quiek.__
iſ,
 I- ,ſ,
-
"...-0 .__.. .._..._.._. * '* - 4.
.l _
h-K n'fi,t-

made Plain inn' Eajj. ' _ i. '175 'i

1,.-,..,

' To [make waterſ-ſteal

TAKE ſome-oſ the ſmalleſt plaice or flounders you can get, - -
waſh them clean, cut the ſins cloſe, put them into a ſlew-pan,
putjuſl: water enough to boil them in, a little ſalt, and abunch
tiſ-parſley;
diſh, when
with the theytoare
liquor enough
keep them ſend
hot, them
Havetoparſley
table inand
a ſoup
but- _, i

ter-'in 'a cup. -

i T0 ſtew eelr.
SKIN, gut, and waſh themct very clean in ſiit or eight waters, '
' to waſh away all the ſand : then cut them in pieces, about as
long as your finger, put juſl: Water enough for ſauce, put in a.
ſmall onion ſluck with cloves, a little bundle of ſweet-herbs, a . r
i bl3de'0r two of mace, and ſome whole pepper in a thin muſlin- *_
a? Cover it cloſe, and let them ſlew 'very ſoftly.
o ok at them now and then, put in a little piece oſ butter _
rolled in flour, and a little chopped parſley. When you find they' 3 '
are quite tender and well done, take out the onion, ſpice, and _ - v
ſiveet-herbs. Put in ſalt enough to ſeaſon it. Thenjdiſhithem , L , 4 z
up with the ſauce.
I'0 ſtew ed: will: broth. .
CLEANSE your eels as' above, put them into a ſauce-part - ſi
with a blade or two of mace and a eruſt of bread. Put juſt * ,
water
ſo'ſtly; enOugh to cover
when they them cloſe,
actre enough, and let
diſh them up them ſlewbroth:
with the very

.andhave a little plain melted butter in a cup to eat the eels ',
X with. The broth will be very "good, and'iris fit for wealtly '
- and eonſumptive eonſlitutions.

To dreſs' a_ pil-e.
'GUTiſſt,
with the tailcleanſe
in theit,mouth,
and makeit
lay itvery
in clean,
a littlethen turnit
diſh, cut round'
toaſls v_ _ A _

.three-corner-ways, fill the middle with them, flour it and ſtick

pieces of butter all Over; then throw a little more ſlour, and ſend . , -
tt to the nven to bake: or it will do better in a tin-oven before _ " '
the fire, then you can haſte it as you will. 'When it is done lay
't in your diſh, and have ready melted butter, with an-anchovy - .
d-ſſolved in it, and a few oyſiers or ſlnimps; and iſ there is any_' ſi '
liquor in the diſh it was baked in, add it to the ſauce, and put z
jhjuſl what you fancy. Pour your ſauce into the diſh, Garniſh-.
.'
_ _ - it
I)
 l-L Q>LA-x-L
..tJ-,
1'76 , The' Art of Ccbkery; _
it with toaſi: about the fiſh, and lemon about the diſh.- You
ſhOuld have a pudding in the belly, made thus: take gratcd
PISE. bread,
tle two hardcut
lemon-peel eggs chopped
fine, ſine, the
and eithe't halfroc
a nutmeg
or liver,grated, a lit-if ſX
or both,
any, chopped fine; and iſ you have none, get either the piece of
ma'3
d'-Z4'f7'fi?-"
the liver
ſither withoſ a cod,
a raw eggorand
the aroe of any
good piecefiſh, mix themRoll
of butter. _all ittoge-
up', 1*
and put it into the fiſh's bellybeſore you bake its A haddcrk '
e,_.ſi.,a
nd."
-,-in.9...z-_' done this way eats very well. . _ - i

To broil baddorks, when are in big/5 ſZ-aſhn.

' ' SCALE them, gut and waſh them clean,don't rip open their i
bellies, but take the guts out with the gills; dry them in a clean
a.A
' cloth very Well: if there be any roe or liver, take it out, but put
..l..- it in again; flour them well, and have a clear good fire." Let X
your or
i two gridiron
three he hot for
times and ſear
clean,of lay them on,then
ſticking;_ turnlet
them
onequick
ſide i;
be enough, and turn the other ſide. When that is done, lay i
.
- r them in a diſh, and have plain butter in a cup.
T2;',;9:
am.-
. They eat finely ſalted a day or two beſore you dreſs them, i
and hung np to dry, or boiled with egg-ſame. Ncwcaſtlc is I
Lia. ' __ a famous place for ſalted haddocks. They come in barrcls, l
- and keep a great while. .
_ _ ' fro-broil rod-ſounds. i 1
._.
ſ A YOY muſt firſt lay them in. hot water a ſew minutes; take i
them out and rub them well with ſalt, to take off the ſkin and1
* black dirt, then they will look white, then put them in water, *
. pepper
and give
andthem
ſalt them,
a boil.andTake
broil them.
them out
XVhen
and the
flour-them
are enough,
well, p

lay them in your diſh, and pour melted butter an muſtard into
the diſh. Broil them whole. -
i To frimſcy cod-ſbzmdrſ i

CLEAN them very well, as'abqve, then cut them into little
pretty pieces, boil them tender in milk and water, then throw
...x them into a cullender to drain, pour them into a clean ſauce-pan,
.
._'£_ : ;i=:.*e =r!et: rn ſeaſon them with a little beaten mace and grated nutmeg, an] a
4.
' ,-.I..
very little ſalt; pour to them juſt cream enough for ſauce and a
good piece oſ butter rolled in flour, keep ſhaking your ſauce-pan
round all the time, till it is thick enough; then diſh it up, and
,-garniſh withlemon. v _
ſo
U

i. ._.

_ _.
 made P-'var'trandlEaſjh 1 A i, _ct'
'1'-'ſi.-*.7_
' 1,
'*"v
.r-_,,4.,
___Av
_,

l A r -u, 4

giftſ! 't 'r _' ' ' . *' . v ,_ _. .

' = ſatire/3 ſalmon an raurt-baailldnſi' .

vſſ'AFTER having waſhed and made your ſalmon very clean,
ſc'orethe ſide pretty deep, that it may take the ſeaſoning, take
a'guartcr of an ounce or' mace, a quarter of an ounce of cloves,
ahutmeg, dry them and beat them ſine, a quarter of an ounce
oſ black pepper bear ſine, and an ounce of ſalt. Lay the ſalmon
inanapkin, ſeaſon it well with this ſpice, cut ſome lemon- -' - ſ
ptel ſine, and parſley, throw all over, and in the notches put ,
ahout a p0und of 'bind
the napkin,ctand freſh ' butter rolled
it about within pnckthread.
flour. roll it * up
Puttight'
it inina _
ſiſh-kettle,juſt big enough to hold it, pour in a quart oſ white
wine, a quart of Vinegar, and as much water as will juſt boil it.
.Sct it over a quick fire," cover it cloſe; when it is enougohr. _-"n-_"\-'n-r'

which you muſt judge by the bigneſs of your ſalmbn, ſet it over ' .'-
1'e*1..'.
'1.
aſtove to ſtew till you are ready. Then have a clean napkin
boiled in on
folded the the
diſhother
it is tonapkin.
lay in, ' turn
Garniſh
it outthe diſhnapkin
of the with aitgood
was ſ ſi'>'_

deal of parſley criſpcd beſore the fire. -

For ſauce have nothing but plain butter in a cup, or horſe. . 'if
addiſh and Vinegar. Serve it up ſor a firſt courſe. .
To any: ſnlihon zi Ia &raiſe.- l . i"
an?"4_,
v,i:
._,-_
.an,_ . __.-.A _ a_-7_-: -
'.f
'_"
.'.-,.--, i ''mnvv-W.
...,
t.

TAKEa line large piece of ſalmon, or a large ſalmon-traut, p

rake atake
Aien, pudding thus; takeanda take
out the-bone, largealleel,
the trſake it clean,
meſiat clean' fromſlitthe
it *

me, chop it fine, wrth two anchovies, a little lemon-peel'cut

ne; a little pepper, and a grated nutmeg with parſley chopped, -
nl a very little bit of thyme, a ſew crumbs of bread, the-'youc
an hard egg chopped ſine; roll it up in a piece oſ butter, and. ._ta

itn,it or
into the kettle
little belly of thewill
that fiſh,juſt
ſcwhold
it up,
it, lay it in
take an oval
halſa ſlewof i.
pound
rſlt huttcr, put it into a ſaucc- pan, when it is melted ſhake in
.andſul
zint of ſiſh-broth,ſllr.tt
of flour, ſlit' it tilltogether,
it is a littlepour
brown,
it tothen
the pour
fiſh, with.
to it _'

igttle of white wine. beaſon lt with ſalt to your palate, put

rtc mace, .cloves, and whole pepper into a coarſe muſlin rag,' -r.q-u-
2' 1
it, put
bs. to the
Cover fiſh an
it cloſe. andonion, and very
let it ſlew a little bundle
ſoſtly over aoſſlow
ſweet-'
fire; i i,
:_, L
j
in ſome freſh muſhrooms, or pickled onescutſmall, an ounce ,. .
Ft
L. N ,v'_"of . -. , 1.:
i.

i.

t."
i.
a
.,_;., . _. _. a.
 .t..;. 4.
on
't78 , ſ i Art of Cbaliery,
xZL=h1't_L'27;--'_7n:4- Q of truflles and morcls cut ſmall; let them all ſtew together z'whezl

o. it is enough, take u'p your ſalmon carefully, lay it in your diſh,

and pour the _ſauce all over. * Garniſh with ſcraped horſe-red.
.'diſhand iemun notched, ſerve it up hot. This is a _fine diih i
' for a firſt courſe.. ' ' 4 .
, ,_ _ . Set/man in caſes; i' ,
ii.
...;
. CUT' your ſ'almon into little pieces, ſUchras will lay rolled i
.<-
't. in halſ-ſheetsoſ paper. Seaſon it with peper, ſalt, and nut- 5
'-"_"r'. *.
-r.-:_ '
i . meg;
nothingbutter the inſide
can come oſ the
out, then laypaper
them well, fold the to
on a tin-plate papcr- ſo as
be baked',
LZW
'ſ
:. '. .'."
pour a little n'rt-lted butter over the papcrs, and then crumſibs of '
i, bread all Over'them. Do not let'your oven be too hot, ſor ſee:
.
_ ._-"_._,a.

...
oſ burning the paper. A tin. oven before the _fire does beſLi
_
>-
..
'When you think they are enough, ſerve them upjuſt a's they"
are.- There will be ſauce enough in the papers. ,.
\. ._,>. _ To drcſtflat fiſh', ſ * ' z
.
-'>m.-.-.- IN dreſſing all ſorts ofi fiat fiſh, take great care in'tiie boiling
.'
>-- .- _.>
ofthem; be ſure to have them enough, but do not let them it:
1.;
tun-r
fare-1
an
broke; mind to put a good deal oſ ſalt in, and horſe-raddiſh'in"
'the water, let your fiſh be well drained, and mind to cut the fin
' nff. When you ſry them, let them be well drained in acloth,i
and ficured, and ſry them oſ a fine light brown, either in oil cr'x
butter. lſ there he any water in your diſh with the boiled him
._
' take it out with a ſpunge. As to your fried fiſh, acoarſo cloth it?
,
. ' the beſt thing toldrainiit on., .
.'77
., z.-,. -
_ _-_
eat"
' -.Ta dreſs ſith-fiſh) -
Mſin
OLD ling, which is the beſt ſort oſ ſalt-fiſh, lay in water;
me twelve hours, then lay it twelve hours on a board, and thol
_ twelve more in water. When you-boil it put it into the wamſi
e_- '.>1-4.,*-4nL1*\0'.,_1.Ar, -
cold: iſ it is good, it will take about' fifteen minutes boihn;
.:,_..,. A
ſoftly. Boil parſnips very tender, ſcrape them, and put them
into a ſauce-pan, put to them ſome milk, ſtir them till thick.
then ſtir in a good piece of butter, and a littld ſalt 5' when the',
- are enough lay them in a plate, the fiſh by itſelſ'dry, and bulifi'
-'_.._ -_. ,_4 ,.- t
and hard eggs chopped in a baſon. _ i
As to-water-eod, that need only be boiled and wcllſkimmedſſ
Scotch haddocks you muſt lay in water all night; You met
-boil'or broil them. lſyou broil, you muſt ſplit them in tri"
You-may garniſh your diſhes with hard eggs and parſnipaf
" r l
 -*I. '

(._;

' Way/an and any: 'v s '79' 4.-.Wa-iuq;

may
ye
fr.-.na1,-
,-xe.u_s-,ze-_z,-.z

' 'To dreſſ' Iampreyc.

beſt of this ſort. of' fiſh are taken' in the rivet: Severn';
find, when they are in ſeaſon, the fiſhmongers and other: in ._
London have them from Glouceſter. But if you are where they
are to be had ſr'eſh,'you may dreſs them as you pleaſe.
Taſry lamprejs. ' i ly.
BLEED them and ſave the blood, then waſh them in hot ._
water to take offthe ſlime, an'd cut them to pieces. Fryſi them in.
tt'
eucu
'In-'tur-
alittle ſreſh butter not quite enOUgh, pour out the ſat, put in
a little white wine, give the pan a ſhake round, ſeaſon it with >
* whole pepper, nutmeg, ſalt, ſweet-herbs and abay-leaſ, put in
a ſew capers, a good piece of butter rolled up in ſlour, and the
blood ; you
'When givethink
the pan
theyaare
ſhake round
enough often,
take themand
out,cover
ſtrainthem cloſe._ _:A i
the ſau_ce,- _.-:-:.
ztzm
...;
z\.,_

then give them a boil quick, ſqueeze in a little lemon and pour 7; ' *
,:
ſ.
thou?"
'a
over the fiſh. Garnlſh with lemon, and dreſs them juſt what-1 . *_
way you fancy.
i To pile-brede erls.
._;,
3'
,
YOU may ſplita large eel down the ba'clt. and joint the if
ws."
bones, 'cut it in two-or three pieces, melt a little butter, put in 42 '
_.,.
fd'
alittle vinegar and ſalt, let your eel lay in two or three minutes; ' ..z .
,£_
then take the pieces up one by one, turn them round with a' r
A.
,.
__.
little fine ſkewer, roll them in crumbs of bread, and broil them Wi;"
i'f'
of a fine brown. Let your ſauce be plain butter, with thejuice 21' .
;L? -.
of lemon. . * ' '_*.
.,-\'
.s
uſ:
To cut
ſibi MAKE them very clean, frythem
eels. into pieces, ſeaſon them it" ſi ii,
in:
is',
L'.

with ſauce
your pepperbeand
plainſalt, flour
butter them and
melted, withſrythejuice
them inoſbutter.
lemon. Let
Be7 ſ 'i

ſure they be well drained from the fat beſore you lay them in the
diſh. ' -.
- To broil rely. '
TAKE a large eel, ſkin 'it and make it clean. Open the
belly, cut it in ſour pieces, talte the tail end, ſtrip off the fleſh,
beat it in a martar, ſeaſon it with a little beaten mace, a little
grated nutmeg, pepper, and ſalt, a little parſley and thyme,
a alittle lemon-peel, an equal quantity oſ crumbs of bread. roll
j ll in a little piece oſ butter; then mix it again with the yolk-oſ
N 3 ' - - ct 'an -
 ,
v
_c_-.taT'cI-Lna 'z
r*

.
. .-.... Wi_. -t,.
.
.
? '1 86 . -' Ibeflrt aſ" Ora/tery,
,-
_
'an egg, roll it up again, and ſill the three pieces of belly with it.
.*\z'_ v_4'l.'-.' -.T' Cut the ſkin-oſ the eel, wrap the pieces in, and ſew up the ſkin."
A Broil them Well, have butter and an anchovy ſor ſauce, with the;"
_ juiceoſlcmon. _. _ '_ > ' . v .
, _ .. Tafarre eclr will) while/hare. __ v i 3.' 't
SKIN andclean your eel well, pick offſiall' the fleſh clean -
from the bone, which ycu muſt leave whole to the head.. Talzei 3
the fleſh, cut it ſmall and beat it in a mortar; then take half the
. quantity oſ crumbs oſ bread, bent it with the fiſh, ſeaſon it with
nutmeg and beaten pepper, an anchovy, a good deal oſ parſley'
chopped fine, 'a ſew truffies boiled tender in a very little water," *
*i
vchop them ſine, put them into the mortar with the liquor and
'.l _ a few muſhrooms: beat it well together, mix in a little cream,
.l
then take it out and mix it well together in your hand, lay it
ii . round the bone in the ſhape oſ the ecl, layit on a buttcred pan,
&ill. drudge it well with fine crumbs oſ bread, and bake it. When
l it is done, lay ir-carcſully in your diſh, have ready halſ a pint of
cream, a quarter ofa paund oſ ſreſh butter, ſtir it one way till
it is thick, pour it over your eels, and garniſh with leman.
<._.h,_L.

wex.Lndam.n-4. To dreſs eaſt with drawſ: firm-e.

> SKIN and clean a large eel very well, cut it in pieces, put it
into a. ſauce-pan or ſtew-pan, put to it a quarter oſ a pint of wa
ter, a bundle of ſweet-herbs, an onion, ſome whole pepper, t
blade
gins toofſiſimmer,
mace andput
alittle
in a ſalt.
gill of'_Qover it cloſe,
red wine, and when
a ſpoonſul it be-J
of muſhz.
' room-pickle, a piece oſ butter as big as a walnut rolled'in flour; i
23?
"'ffi. cover it cloſe, and let it ſlew till itis enough, which you will ſ
-._Z
'_-_".-
_"-a*pH-.unfic,'-1>e'i_-'X-ſ.
r
. H.-,qA.ru-.
. .
- know by the eel being very tender. Take up your eel, lay it
in a diſh, ſtrain your ſaUCe, give it a boil quick, and pour it ovtr
,
.
your fiſh. ' You muſt make ſauce according to the largeneſs of '
-<I-..

_
_ your eel, more or leſs. Garniſh with lemon. *
.

ſo roaſt a piece of fro/I) ſlurgeon.

GET a piece oſ freſh ſturgeon of about eight or ten pounds,
'
' let it lay in water-'and ſalt ſix- or eight homs, with_ its ſcales
. on; then faſten it on the ſpit, and baſtc it well with butter for
-' _a quarter of an hour, then with a little flour, then grate a nut-'
- meg nll over it, a little mace and pepper beaten fine, and ſalt
,-.'..
-'LW
. -w_.- _ thrown over it, and a ſew ſweet-herbs dried and powdered fine,
and then crumbs-oſ bread; then keep baſtingalittle, anddrudgipi
_ . ſ w"

'
_.

_ _-
._
 ffl "maz.evm-*:af-aI
yln-'u._":ſ,WFs-_'ÞyLA.K*mZÞzMiK.;>MW'

= made Plan-pna'E-gfi: ctſ is:

with crumbSOſbrcad, and with what falls from itftillfit isenough;" i

In the. mean time-prepare this ſauce: take a pint oſ water, an '

znchovy, a little piece oſ lemon-peel, an onion, a bundle oſ
ſweet-herbs. mace, cloves, whole pepper, black and white, a ..\

little piecethen
an hour, oſ horſe-raddiſh;
ſtrain it, put itcover
into itthe
cloſe, let it hoil a quarterol'
ſaueeſipanſſagairi, poug in . ſi
a£Piut of white wine, about a dozen oyſicrs and the liquor, two
ſpoonfuls' oſ catchup, two of walnut-pickle, the inſide ofa crab - '
bruiſed-fine, or lobſter, ſhrimps or prawns, agnod pit-ce of. _butter I A ...;r

rolled in flour, a ſpoonſul or muſhromn picklc, orjuice of le

man. Boil it all together; when your fiſh is enough, lay it ..
in your diſh, and pour the ſauce over it. Garniſh with fried
toaſls and leman.

' To maſt aflz'let or cal/ar of flurgeon. _ 'ct.

TAKE a piece of freſh ſlurgeon, ſcale it, gut it,ltalte outthe £ Pa:
bones and cut in length: about ſeven or eight inches; then PſO',
vide ſome ſhrimps and oyſters chopped ſmall, an equal quantity j 'eke
War-w
t
oicrumbs oſbread, and a little lemonepeel grated, ſomenutmeg, ' _ .
a liltlc beaten mace, a little pepper and chopped parſley, afew
ſweet-herbs, an anchovy, mix it together. \Vhen it is done, Fit-Yf?
but-ter one ſide oſyour fiſh, and ſlrew ſome oſyour mixture upon
it'; then
ſiſirſl piecebegin to roll
la i'olled up, "it"rollup'as
uponcloſe
thatasanother,
poſſible, prepared
and _when
in' the
the' .
ſame manner, and bind it round with a narrow fillet, leaving as ' .
much of the fiſh apparent as may be; but you muſt mind that-'V - - aurea-
w. v 'I-

the roll muſt' not be above ſcnr inches and a 'halſ thick, or elſev
\ v
one part will he done before the inſiſtde is warm 5 therefore we P'TTI
TT"
O'FPT
r-ſP*<'-eMix"
+V*'Gi*>-fT=.5K:*ZF-4a"?-W'T-
'
often parboil the inſi-Je roll before we roll it. \Vhen it is'enough,
lay it in your diſh, and prepare ſauce as above. Garnilh with ' '

l'e'mon. .- ' - - - ' .

-* , Toctboilſturgton. i _.

CLEAN'yhur ſlurgeon,-and prepare 'as much liquor as will * '

juſt boil-it. To lWU quarts uſ water, a pint oſ vincgar, _a (lick -
oſ horſe-raddiſh, 'two or three bits oſ lemon-pcel, ſome whole*
pepper, a hay leaf, add a ſmall handful oſ ſalt. Boil. your' fiſh
inthis,
oſ butter,anddiſiſiolve
ſerve itanwith the following
anchovy in it, putſauce
in a :-blade
meltora two
pound
oſ ſi_
mace, bruiſe the body. of a crah in the butter, a ſew ſhrimps '
.or crawzfiſh, a little catchup', a little ienion-juice; give itaboil,
drain your fiſh Well and lay it in your diſh. Garnilh with fried
oyſlers, iliced lemcn, and ſcraped horſe-raddiſh; pour your -
-
ſauce '

wyſ,
.z-i;
Iiion
cI
.v

:3_t_*-U_ -\

1 82 _ He Art oſ- Caeke'ſiy, _

ſauce into boat' or baſpm, So you may fry it, ragoov it, at;
.*Aq-pb.'"_-_"-t'_.on1*-

**
'
'.
**'v'..L" ' Lþakeit, . Aj:
_ ,. T' m'mp rod 'be Dutch way, _
TAKE a gallpn of pump water, a pound of ſalt, then boilit i
* half an hour, fltim' it well, cut your eod into flices, and when-'il
the ſalt-and water has boiled half an' hour, put in your' llices.l zl
.
-
-
Two minutes is enough to boil them. ' Take them out, lay '
them on a ſieve to drain, then flour them and broil them. Make
Li
., - what ſauce you pleaſe, _ p .

To trimp ſtate.
IT muſt be cut into long flips croſs-ways, about an inch
broad.
Boil water and ſalt as above, then throw in your ſcatc. ;i
' - Let our water boil quick, and about three minutes will boil *
it. _ rain it, and ſend it to table hot, with butter and muſtarcl zſi
in one cup, and butter and anchovy in the other. r

To ſriraſeyſrale, 'or 'Lambda-II', white.

CUT the meat clean from the bone, ſins, &e. and make it *
very clean. Cut it into little pieces, about an inch broad and
-ſi two
fleſh inches long, lay
put a quarter of it_a in your
pint ſtew-pan.
of water, 'ſobeaten
a little a pound ofthe
mace, and I
grated nutmeg, a little bundle of ſweet-herbs, and a little ſalt; 2
cover it, and let it boil three minutes. Take out the ſweet-i
herbs, put in a quarter of a pint of good cream, a piece oſ but- i
' ter as big as a walnut rolled in flour, a glaſs of white .wine, keep ;
ſhaking the pan all the while one way, till it is thick and ſmooth; 'i
. then diſh it up; and gamiſh with leman. '
- ' Toſrt'mſty it brown. _
-'.;.-.-n,a
inTAKE your diſh
freſh butter; thenas take
above,it flour it and
up, lay ſry it oſa
it before the ſine brown.
fire to keep A'
Warm, pour the ſat out of the pan, ſhake in a little flour, and
with a ſpoon ſtir in a piece of' butter as big a; an egg; fiirit
round _till it is well mixed in the pan, then pour in a quarter;
pf apint of water, ſiir it round, ſhake in a very little beaten pep-'
per, a little beaten mace; put in an onion, and a little bpndleol;
{weet-herbs,an anchovy,ſhakeit round and let it boil; then pon-'41
in
littlea juice
quarter
_of of a pint
ſiiroſ redtogether,
wine, a and
ſpoonſul
let it ofboil,
catchupJl
'_-.*'_.*<-w.'-_
ſ leman, it all Wbffll
ii
 1 made Plain and Eafi. . , . i83
Is enough, take out the ſweet herbs and onion. and puſit in the
fiſh to heat. Then diſh-itup, and- garniſh with iemon.
'Tofricaſty ſeals white. - A . '

(l'r3 SKlN,
them inwaſh, and cut
a cloth, thenyour
withſoals
yourvery cleanvcut
kniſc offtheircut
very carefully heads,
the ſi
neſh from the bones and ſins -on both ſides. Cut the fleſh'
long-ways, and then acroſs, 'ſo that each ſoal will be in eight ,w-'.

.pieces: 'take-the.headsand bones, then put-them intoa ſauce-pan

with a pint of water, a'bundle of ſweet-herbs, an onion, a little '
whole pepper, two or t'hree blades of mace, a'little ſalt, a-very
little
cloſe,piece
let itofboil
lemon-peel,
till half isand a little
waſted, crullof
then ſtrainbread. Cover
it through it - i
a ſine-

Iieve, put it into a ſtew-pan, put in thezſoa'ls and half a pint of

white wine, a little parſley chopped fine, a few muſhrooms cut
.ſmall, apiece of 'butter as big as an hen'segg rolled in flour,
grate in a little
lhakingthe nutmeg.
pan all ſet till
the while altogether
the fiſh isonenough.
the ſtre, Then
but keep
diſh -ct
_it up, and garniſh with leman. .

To ſhire/2) ſoa'Is lro zeſt;

'CLEANSE and cut your ſoals, boil the water as in-the ſore -
going receipt, flour your fiſh, and fry them in ſreſh butter of
a fine light brown. Take the fleſh of a ſmall ſoul, b.-at it in
a mortar, with a piece of bread as big as an hen's eng
r
ſoaked in * ' *
cream, the yolks of two hard "eggs, and a little melted butter, a. '_ i -' --l.-.._ -* .<---.wm-.fflt.X.r-z* iſſ'i
p '''' -v.
little
nutmeg,bit of rhyme,
mix a littlewith
all together parſley, an anchovy,
the yolk ſeaſonand'with
of a ran-egg it with . ct

a little flour, roll it up into little hallsv and fry th'ezn, but not '
too much. Then lay your fiſh and balls before the fire, Fpout" _ .
out all the fat of the pan, pour in the liquor which is boiled ,
with the ſpice and herbs, ſl-ir it round in the pan, then put in__
half a pint of red wine, a few truffles and morels, a ſew muſh
toom's, a ſpoonful oſ catchup, and the juice oſ half a ſmall le
mon. Stir it all together and let it boil, then ſtir-in a .pieceof
buuer rolled in flour; ſtir it round, when your ſauce-is oi a fine - U '
' .thickncſs, put in y0ur fiſh and balls, and when it is hot diſh it
-up, putin the halls, and pour your ſauce over it. Garniſh with
.lcmon. In the ſame manner dreſs a ſmall tarbOt, -or any flat '
1' i .
'i o -

NAQ ffl ſ i To.

e
 .,4.,_._>._3..A'LZL-\'-.sno.a!_\l-J.n1.-dt.4e-.reaſ-."_2r

is; 9 i' '_zrbmrnſcmay, _

A 1 A i .v 7. ſſ 'iſle &oil/eaſt. 'p ſiſ 'ſi
ſ 'I'AKEv a pair of ſoals, make them clean, lay them in Vinegar,"
' ſalt and water, two h0urs; then dry them in aeloth; put them
into a ſtew-pan, put to them a pint of white wine, _a _bundle70f
ſwcet- herbs, an onion ſtuck with ſix cloves, ſome whole pepper,
and a little ſalt; cover them, and let them boil. Uſhcn they are
enough, take them up, lay them in your diſh, ſtrainthe liquor,
and thicken itup with butter and flour. Pour the ſaucepver,
and garniſh with ſcraped horſc-raddiſh and lemon. In this man.
ner dreſs a little turbot. It is a 'genteel diſh ſor ſupper. You'
. may add prawns or ſhrimps, or muſeles to the ſauce. . '

T15 make a collar oſfiſta in ragoo, to look like a breaſt cj

_xf--
r 'veal ral/ered. '*
TAKE alarge eel, ſkin it, waſh it clean, and purboil it, pick
7;- off-the fleſh, and beat it in a mortar; ſeaſon it with beaten tnace,
'nutmeg, pepper, ſalt, a few ſweet-hetbs,'parfley, and a little
> lemon-peel chopped ſmall; beat all well together'with an equal
. quantity of crumbs of bread; miit it well together. then take:
" turbot, ſoals, ſeate,_or thornback, or any flat fiſh that Win ſo"
. j - '.clevcrly, Lay the flat fiſh on the dreſſer, take away all the bone:
_ 'and fins, and cover y0ur fiſhwi'th the faſte; then roll it up as
If? tight as 'on can, and open the ſkin of your eel, and bind the
is - muzz- wnh it. nicely, ſo that it may be flat top and bottom, to
' ſtand well'in the diſh; then butter. an earthen diſh, and ſet it in
s __upright; flour it all over, and fixt-i: apicce of butter on the top
7 A; _ - and round the edges, ſo that it may run down on the fiſh; and
ly? let it be well baited, but talze great eare it is not broke. Let
there be a 'quarter of a pint oſ water in the diſh.
-\q.-r:'f"AesPh
*dvr-F-'r: -1ra:*ſ'iz '5 _ In the mean time take the water the eel was boiled in, and all
the bones eſ the' fiſh. Set them on to boil, ſeaſon them. with'
mace, Cloves, black and white pepper, ſweet-herbs, an onioriJ
Cover it cloſe, and letit boil till the:eis about a quarter of 1
pint; then ſtrain it, add to it a few truſiles and morels, a ſeit X
' muſnruonffl, two-ſpnoiiſuls of catchup, a gill of red wine, 'an
- picce of butter as big us a large wzlnut rolled in flour. StirLalI i
together, ſeaſon with ſuit to flour painte, ſave ſome of the ſarcc *
you make of the ell-and mix with the yell: of an egg, and roll
them up inlitzle halls with flour, and fry them of a light brown.
-._-_.m-..-_._
Vv'hen your fiſh is enough, lay it in your diſh, ſkim all theſar
off the pan, and pour the gravy to your ſauce. Let it all boil p
-* _ 2 _ . . . - together p

'won-1u-
 =.__ -_.=_ i:

.
made Plziin and Eaſy': _ſi '41ſi8ſſ5-1' -
'W'hf'r':. '
together till it is thick g then pour it over the _roll, and_put in ſi
- balls. Garniſh with lemom , . _
1felt-his does beſi in a tin oven before the fire, becauſe then you ' i _.
(lain baſie it as you pleaſe. - This is a ſine bottom diſh .

'.. I""
"ſi ...
I i Te balm: mid: or [ab/left. .'

;*.:TAKE two' crabs, or lobſters, being boiled, and cold, takeſiſi

an the mc'a't out or the ſhells and bodies, mince it ſmall, and -'
P'Ut it all together into a ſauce-Pan; add 'o it "Bid-5 of White'
Wine, two ſPoonſuls of Vinegar, a nutmeg grated, then let it' A
boil up till it is thorough hot. Then have ready halſ ai pound *
of freſh
cggſſs beat'butter,
up andmelted
miXedwith
withanthe
anchovy;
butter; and the yolks
then'mix of two
crabs and
butter all together, ſhaking the ſauce-pan 'conſtantly _round till-.. '
it is quite
Lmb, hot, Then
or lobſterlz lay it have
in theready theofgreat
middle yourlhell,
diſh, either of a" '
pctour ſome
into the ſhell, and the reſt in little ſaucers round
iiickingThis
three-corner the ſhell,
ſhctell. is a fine toaſis between
ſide-diſhat the ſuucers,
a ſecond eourſe.and round the '

.. To butter [ab/In: another way. .- ' *' -

PARBOIL your lobſlersxthen break th eſhells, pick 'outalli _ 1 '
the meat, cut it ſmall, take the meat out of the body, mix it"ſſ
rſſine with a ſpoon in a little white wine:
ſor example, a ſmall
lobſter, one ſpoonful of wine, put tt into a ſauce-pan with the'ct'ſſ i
_meat of the lobſter, four ſpounſuls oſ w hite wine, a blade of
mare, a little beaten pepper and ſalt. utter,
Let itſhake
lien/altogether'
your ſauceo' .
a ſew minutes, then ſtir in a piece of b
pan round till your butter is melted, put in a ſpoonſul of vine-"
gar, and ſhew in as many crumbs oſ bread _as will make it,
thick enough. When it is hot, pour it into your plate, and'gar-f t '
niſh with the chine oſ a lobſier eut in four,
and 'broiled, This makes peppered, ſalted, \
tſſti'o or three lobſteta. Youa may
prettyadd
plate,
one or a fine diſh, with. '
_r_.
Mrz -g-r'-
tea- ſpoonſul oſ. ſine , ' .
ſugar to your ſauce. '
'*','_

To 'caſt Icbſterr. - _.
BOlL your lobſiers, then lay them bcſorc the fire, and baſiect
them with butter, till they have a fine froth. Diſh them up with .
plain melted butter in a cup. This is as good array to the full
is. roaſiing them, and not half the trouble. ' . , -

r-i.*.' i
 l
w'ſ A
saw-.-
'l'
. ur

. Us 'm Art of Cor-tery,

&d-'WHM-N
sequest:
ar-eA-td_e!t?
.-:
.... .'l.
. A.
Tc make afine diſh oſ Iobſtmi .z
ct ' TA'KE three lobſlcrs, boil the largeſt as above, and froth it"
A \<v .

before the fire. Take the other two boiled, and butter them at 3
in the foregoing receipt. Take the two body-ſhells, heat them:
hot, and ſill them with the buttered meat. Lay the large iob-'
fler in the middle', and the two ſhells'on each ſide; and the two
* great claws of the middle lobſler at each end; and the four
' t- pieces of chines oſ the two lobſters broiled, and laid on. each
. end. This, if nicely done, makes a pretty diſh.
'Else-'i
'm.
\
To dreſſ; a crab.
HAVIN'G taken out the meat, and cleanſed it from the ſkin,
put it into a ſlew-pan, with half a pint of white wine, a little'
nutmeg, pepper, and ſalt over a ſlow fire. Throw in a ſew
crumbs of bread, beat up one yolk of an egg with one ſpoonſul
MZ'L'Z LE.
of Vinegar, throw it in, then ſhake the ſauce-pan round ami
-J"-'
'4
'3
. nute, and ſerve it up on a' plate. _ -
'qfi
.'t'l-u
' t4.
*-a*;.r:
-'.:t-.*w .'-\*.r .- To ſtew pra-tom, ſhrimpr, or crate-fiſh.
t
PICK out the tail's, lay them by, about two quarts, take the
bodies, give them a brniſe, and put them into a pint of' white
- wine, With a blade of mace. Let them flew a quarter of an
hour, ſlit them together, and ſlrain them', then waſh out the
ſauce-pan, put to it the ſtrained 'liquor and tails: grate a ſmall
'o

-.-23.;
__.y'Van:
au.wmn.-ſmi-r'
nutmeg in, add a little ſalt, and a quarter of a pottnd of butter
J rolled in flour: ſhake it all together, cut a pretty thin toaſt
round a quarter ofa peck-leaf, toaſt it brown on both ſides, cut
_into ſix pieces, lay it cloſe together in the bottom of your diſh.
and pour your fiſh and ſauce over it. Send it totable hot. It'
it be crayv-fiſh, or prawns, garniſh your diſh with ſome of the
biggeſt claws laid thick round. Water will do in the room of
"nqnapn-W-WN trine, only add a ſpoonſul of Vinegar. i , ,
To make [relic-p: of. gſterr. . '
PUT your oyſlers into ſtollop (helle for that purpoſe, ſet then
on your gridiron ovcr a good clear fire,let them flew till you
think your oyſiers are enough, then have ready ſpme crumbs
of bread rubbed in a clean lliiPt-lll, ſill your ſhells, and ſet them
' before a good ſtre, and baſte them well with butter. Let them
-.. .-"ma
be oſa fine brown, keeping them turning, to be brown all nvgr
alike; but a tin oven does them beſt before the fire. They cat
.; . - much

_.-_. _.
 ._'_

> -.'_ma!e Plaittandxafl. . ſi._137 _ ly.- *'

...-fiv
. .-..4.

'much the beſt'done this way, though moſt people ſtew the 'Siſters i -<+.,-q:_*-Yr*.-mr-x_.

firſt
picceinofa butter,
ſauce-pan,
and with
ſill thea ſhells,
blade of
andmace,
then thickened
cover themvwith
witha
ſiciumhs-and brown them with a hot iron: but the bread has' no:
the fine taſte of the former. - _ __ - -*_*'M.', _-vw
,-'l\,-._4N<*- l-

.'-

'To ſtew muſt-ler; -

WASH them lvery clean from the ſand in two or three waters, v ' _ _' -
ut them into a ſtew-pan, cover them cloſe, and let them flew '
till all the ſhells are opened ; then take them out one by' ne, _
pick
there them
be a crab;
out ofthe
iſ there
ſhclls,
is, and
y0u look
muſt under
throwthe
away
tongue
the muſcle;
to ce if ..

l'mnuma-'uſ-m
n_'-.,am. -l._ -_<r-.
...
ſome will only pick out the crab, and eat the muſcle; When you, .,
have picked them all clean, put them into a ſaucc- pan 5 to a uarc 3 -_
'*' W. ,4 . _.- .w-l_,.
of muſclcs put halfa pintof the liqupr ſtrained through aiieve,z
put in a blade or two of mace, a picce of butter as big as a large "
walnut rolled in flour; let them ſtew, toaſl: ſome bread brown,
and lay them' round the _diſh, cut three-corner ways; pour in.
the muſcles, and ſend them to table hot. '" 4 ffl
_'
'ſi--.

Another way 'a ſtew mufller. p

.
CLEAN and ſtew your muſcles as in the foregoing receipt, ' '
only'to a quart of muſcles put in a pint of liquor and a quarter ' , - _
oſ a poundhave
enough, oſbuttcr'rolled
ſome crumbsin of
a very
bread
little
ready,
flour.and When
cover they
the hot-
are ' -
ſi tom of your diſh thick, grate half a nutmeg over them, and
pour the muſcles and ſauce all over the crumbs, and ſend them ,
to table. - - - , * -

4 third way la depart/[Waſ

STEVV them as above, and lay them in your diſh; ſtrew'
your crumbs oſ bread thick all over them, then ſct them before .
-\_. ,.g_
'good ſirc, turning the diſh round and round, that they may be _
'brown all alike. Keep baſting them with butter, that the crumbs,
_ 'nay he criſp, and it will lnakc a pretty ſidbdiſh'. You may do i p '- i p
Ft-Cklca the ſame way. _ . i _ y

'four þ ' -. -
He ,, To ſtew tal/apt, .z
ct*-:BOlL them very well in ſalt and water, take them'out and
ſlew them in a little of rhe'liqu'm, a little whlteþwinc. a little
ytnegar, two or three blade: oſ mace, two or three cloves, a'
* ' . _PtCEC

4. p l..'_'ſi
 .YJ;"

L.
,_WH . '1883 _>> l'Tbll 'XrtvoſCoakhyN .
.L
-.=L*:i*-Þi
'they
!-=fiz.-_s: L'r.fl-'L_=-emt'
piece of butter rolled in flour, andthejuice oſ aSeville Drange,
.itewlthem well and diſh them up. - - _4 _;,. _v , ,__._ , U:
."..'. ...'gl'
___,,; ;, a quart
" TAKE 4 of the
Aſl'olragoo ay/lm.you can.' 'get,open
largeſt oyſters .l _ I 411.
them,
-"* *-w

. ſave the liquor, and ſtrain it through a fine ſieve; waſh your
oyſters in warm water; make a batter'thus: Take two yolks of
eggs, beatſmall,
monſipeel them awell,
good grate in ſiparfley,
deal of' half a nutmeg, cuta
a ſpOonſul little-Je
ctoſ the juiceſſ Ora-7-,"2.,-
' of ſpinach, two ſpoonſuls oſcream or milk, beat'it _up with
flour to a thick batter, have ready ſeme 'b'utter' in a*ſiew.pfsn, 3
't-
.'ran:
L'JLV
t.r'Z v'szff-'fzfi?'
' dip your oyſters one by one into the batter, and have ready
crumbs of bread, then roll them in it, and fry them _quick and
brown;
them outſome withpan,_and
ofthe the crumbsſ'etctthem
ofbread,and
beforeſome without.
the fire, thenTake
have
'r

-._-,.n_-.ſ.
t:
'ready a quart oſ eheſnuts ſhelled and fltirzned, fry them in the'
_- 'butter; when they are enough take them up," pour the ſat out'oſ.
' the pan, ſhake a little flour all over the pan, and rub a piece of;
, ._w-þ butter as big as a hcn's egg all over the pan with your ſpoon',
till it is melted and thick; then put in the oyſter-liquor, three
or four blades of mace, ilir it round, put in a few piliacho nuts.
cur-.
._v; ſhelled, let them boil, then put in the cheſnuts, and halſa pint g
' of white wine, have ready the yolks of tWO eggs beat up with I
x'cafi'u;
_!rust
*.'*-'. '>.:.-*:;.-Lv.< them.
and fine,
four Garniſh
lay the
ſpoonſuis of with
oyſtcrs
cheſnuts
crcam;" in
ſtirthe
alland
diſh,
welllemon.
and pour when
together, the r'agoo over_
it is thick
-.-.

-.,>-.
* .__,I
_ l'v
You may ragoo muſcles the ſa'me way. You may leave out. Zl
the piſtacho nuts, iſyou don't like them; but they give the ſauce ii
. a ſine flavour. -

To ragoa endi-ve.
U .TAKE ſome fine white endive, three heads, lay them in'ſalt
and water two or three liOurs, take a hundred of aſparagus, eut'f
"laſ."
'vcſi
''i'ſrffq- ' ' off the green heads, chop the reſt as far as is tender ſmall, lFy'Z
it in ſalt and water, take a bunch of celery, waſh it and ſcrapc 3
it
ſauce-pan,
clean, cutwith
it' ina pieces
pint ofabout
water,three
three
inches
or four
long,-put
blades of
it into
mace, i)

ſome whole pepper tied in a rag, let it ſlew till it is quite ten- zl.
'.*-',
-<
der; th_cn_put in the aſparagus, ſhake the ſauce-pan, letit ſirn
mer till the graſs is enough. Take the cndive Out of the water; '
_\-.
-. '. .-_.\-e'.. -._
, , 'drain it, leave one large head whole, the other leaf by leaf. putzc
l
. ,._ ._
>
it into a flew-pan, put to it a pint of white wine; cover the
.
.'.4".
'.I'L
lL'.
'_rve. pan cloſe, let it boil till the endive is juſt enough; then putinz tI4
.-_
- ' ' quarter!
*\
., ~ man,
 'NNW-geſ;

,.

rr"mngqyhfl
""'*..'

13'
'a

, - , To ragoa French &am. *' -

*TAK_E a ſaw be'ans, boil them tender, then take
pan, put in a piece oſ butter, when it is melted ſha
rlou_r,_ancl peel a large onion, ſli'ce it and ſry it brown in that
fitter; then put in the beans, ſhake in a little pepper and a
little ſalt, grate a little nutmect in, have ready the
yolk of art -
a minute or two,

, - To 'nal-e good Lrowzrgrazy.

TAKE halfa pint _oſ ſmall beer, or a

vo o an egg beat, a little nutmeg grated, tw '

iſuls oſ white wine, a very little ſalt, and ſl
o orItthree
roots being in the diſh, pour the ſauce over them." is a 2 7
' ſide-diſh. So likewiſe you may dreſs ro'otirofallſalliſy
together.
and "
'net-a. _ . . _ ,' '

. , in , i i l C['477;37-f',: i
i i;al i

at'
-.'z
tſſgov A ſi' ' i ' fiſt!" aſ Che/tery; .

'- z ' Cbarrloomfrt'ed and baſtard. _ _ _

TYOU muſt cut them about ten inches," and ſtring' 'ffieffli
. then tie them in bundies like-aſparagus, or eut them in ſmall
dice; boil them like peas', toſs them up with Pepper, ſalt, and'
melted_butter. - A .
Cbardoom (i let ſramage; i 7 I
t.q

ſſin AFTER
a little tedthey aretill
wine ſlringed, cuttender;
they are them anſeaſon
inch long, ſlew then
with pepper and

ſalt, and thicken it with a piece of butter rolled in flour; then

pour them into your diſh, ſqueeze the juice oſ orangc ovcr it,
then ſcrape Cheſhire cheeſe all over them, then brown it with
a cheeſe-iron, and ſerve it up quick and hot.

To make a Srotcb' rabbit.

- TOAST a piece oſ bread very nicely on both ſides, butter it,
cut a flice of cheeſe about as big as the bread, tonſt it on both
ſides, and lay it on the bread. - þ '

_ To truſte a lVeleb rdbbit.

TOAST the bread on both ſides, then toaſt the cheeſe on
one ſide, lay it on the toaſt, and with a hot iron browrt the
Other ſide. You may rub it over with muſtard. *

t a To make an Engliſh rabbit. " --

, - ' TOAST a flice of bread brown on both ſides, then lay it in
_-_a plate before the fire, pour a glaſs of red wine over it, and
let it ſoak_ the wine up; then cut ſome checſc very thin, and lqy
it _very thick over the bread, and put it in a tin oven beſore'thc £
_ fire, and it will be toaſted and browned preſently. Serve ittuz'ay 3
hot.
_ Or do it tbur : * . _
TOAST the bread and ſouk it in the wine, ſet it before the
fire, cut your cheeſe in very thin ſiices, rub butter over the bot- r
tom of a plate, lay the checſc on, pour in two or three ſpoon- '
fuls of white wine, cover it with anOther plate, let it over'
ehaffing-'diſh oſ hot coals for two or three minutes, then ſtir it ;
till it is done and well miXed._ You may ſtir in a little mu
flard; when it is enough hy'it on the bread, juſt brown ii
with a hot ſhovcl. Serve it away hot.
' - . - Born'I
 i'
r?-
___mty
...
l

madePIat'n'andEafii ' 'v i. i '_ 'igt

v i ..l
4_
. '.

. _. ." - Sorrrl 'with eggs) ' i A .

l'FlRST your ſorrel muſt be quite ctboilcd and we" ſtraineth.
then poach three eggs ſoft, and three hard, butter your ſorrel well, -.
lry ſome three-corner toaſts brown, lay the ſorrel in the diſh, lay
the ſoft eggs on it, and the hard between; ſtick the toaſt in and
about it. Garniſh with quartered orange. ' ' -
. friraſry of articbaL-e-bottatirr. ſi A
Ham-"w.
- .TAKE them either dried or pickled; iſ dried, you muſtlay
them
two orinthree
warmtimes
water
z then
ſor three
have or
ready
ſoura hours,
little cream,
ſhiſtingand
theawater
piece' ' _
-.'. -,
..r..a.w.ean-z.
* e':Wo'er;"
..:
:.=4!*;'
of freſh butter, ſtirred together one _way over the fire till it is -
melted, then put in the artichokes, and when they are hot diſh -
them up. -
Tofry articbolm, v
. .,.,._t
FIRST blanch them in writer,- then flour them, ſry them itſ '_ -'J-\, :'*
freſh butter, lay them in your diſh and pour melted butter over ' '_J;":*'
'
',1p,_u,.t.,ru, .
them. Or you may put a little red wine into the butter, and a.
ſeaſon with nutmeg, pepper and ſalt. ._.<. ,-

A white frr'raſey oſ mu/Zwoms; 4 _ .

TAKE a quart of freſh mulhrooms, make them clean, put
them'into a ſauce-pan with three ſpoonſuls of water and three - -- -
oſ milk, and 'a very little ſalt, ſet them on a quick ſire and let -' '
them boil up three times; then take them off, grate in a little
nutmeg, put in a little beaten mace, half a pint oſ thick cream, t
'la piece of butter rolled well in flour, putit all together into the ...-fix.
._
1..

ſau-ce- pan, and muſttrooms all together, ſhake the ſauce-pan well
all the time; Vſhen it is line and thick, diſh them up; be' care ..
.
--t
' ful they do not curdle. . You may ſtir the ſauce-'pan carefully
i with a ſpoon all the time. _' ' ' -' "ba-w
1,-.z.-.,_,.
.
..
To make
i BEAT up the yolks 'butter-ed
oſtwelve eggs,[err-ver.
with half' the Whites, and . £ .'wre'

u
a quarter oſ a pint of yeaſt, ſtrain them into a diſh, ſeaſon with . -..
-w.1' 1-.mo4ny; 'w..
ſalt and beaten ginger, then make it into a high paſte with *
flour, lay it in a warm cloth l'or a quarter of an .t-Our; then -

make it and
"butter, up into littlea loaves,
put-in glaſs ofand hike
white them Sweeten
wine. or boil them
well with
with . * ſ ..4t

ſugar,
.4 ., . _vr,..,' -.

01;"
.
 \
'
'ly-3449.'
494.;
at,
cesn.A
'v'-1-'n'n
i . ct- fled" of Can/tery,
". '92
.
ſugar, lay the loaves in the diſh, pour the ſaure over them, and
throw ſugar over the diſh. -

t
i it 'BOIL your brockelyamid) and eggs.
tender, ſaving ' bunch vf'orthe midiii
a large
tm_-"<-._ _
z.
fÞ.
" dle, and ſo; or eight little thick ſprigs to ſtick round. Take:
.St toaſt half an inch thick, toaſt it brown, as big as you would
, have it for your diſh or butter-plate, butter ſome eggs thus:
take ſix eggs, more or leſs as you have occaſion, beat them Well, '
'put them into a ſauce-pan With a good piece oſ butter, a little
ſalt, keep beating them with a ſpoon till they are thick enough,
then pour them on the toaſt: ſet the biggeſt bunch oſ brocjkelyſſ
' in the middle,
gatniſh the diſhand the other
round little ſprigs
with little pieces oſpbrockelſiy.
round and about,
Thisandisv'
a pretty ſide-diſh, or a corner-plate. '' *
idſþaragu: and eggs. .

*TOAST a toaſt as big as you have occaſion ſor, butter_

- it, and lay it in y0ur diſh; butter ſome eggs as above, and lay
over it. ' ln the mean time boil ſome graſs tender, cut it ſmall,
'and lay iſit'ovcr the eggs. This makes a pretty ſide-diſh ſort
ſecond courſe, or a cor'ner plate. .
. .a .,:.
'n

Brorkrly in ſill/ad.
* "_*-.n*a_"-*.\_A-.o*-.M
BROCKELY is a pretty diſh, by way oſ ſallad in the middle
a'.-.."*-'_. .-,.":'
, , of a table. Boil it like aſparagus,(in the beginning oſ the book
you have.an account how to clean it) lay it in your diſh, bent',
-_.a
L 'up with oil and vinegar, and a little ſalt." Garniſh with ſtertion
buds. *
"Or boil it, and have plain butter in a cup. Or firce French X
' roll: withit, and buttered eggs together, for change. Or ſarce
\"Tz.,wo-.>daw.
* __your
'wine. rolls' with muſclcs,
* done
ct the ſame.way
- as oyſters,
A only no
.t'
' To
TAKE potatoes, boilmake pore/o: thcm,*'beat
themſipeel cakes. them ſiin a mor-'ſſ
e

i tar, mjx them with the yolks oſ eggs, a little ſack, ſugar, a little

beaten mace, a little nutmeg, a little cream or melted butter,

work it up into a paſte; then make it into cakes, or juſt what
-4u-A'-'__..L-A_'.*_-._,
ſhapes you-pleaſe with moulds, fry them brown in ſrelh butter,
- ' ,.lay them in plates or diſhes, melt butter with ſack and ſugar,
. and pour over them. ſ
ſing.
1.5., A pudzlr'nj"
.'.*-.-5>..'A'.-
 brede Plain and Eefl. .i; 3493. _ .
' i pudzlirij made ibirs.
._ illkit as before, make it up in the ſhape oſaipudding,iandþ 'i i

lnltc it; p'our butter, _ſack'and ſugar over it. .

. 7, To make þoiatber liken collar; of iveſial oi- r'izzrto't. _
ſillllAKE the ingredients-as before; make it up in the ſhape ' A
aſ: collar
'Bake of the
it v'Þith veal,halls,
and ſectt
withtheſome oſ init the
collar make roundlay
middle, halls.
the '
halls round,
'enough let your
to ſweſieten it, ſauce be half
the yolks oſ atwo
pinteggs,
of-red
beatwine,
up a. ſugar
little
autſir'ncg, ſtir all theſe together ſor ſear of curdling; when it is
thick enough, pour it oiler the collar, This is a pretty diſh for ;' '
'a firſt or ſc'cond courſe. A

i To broil pbtutors. .
FlRST boil them', peel them, cut them in two, broil them' _
iill' they are brbwn on both ſides; then lay them in the plate or
diſh, and pour melted butter over them.
*.

To fly þ'otatmſi' '
CUT them into thin ſlices, as big as a crown piece, fry'
.lhem brown. lay them in the plate or diſh, pour melted
butter', and,ſack 'and ſugar over them. Theſe are a pretty,
corner-plate.

>
fllttſtxd parated. ' .- - i

BOlL your potatoes, peel them, and put them into a ſauee- ' '
.pzn, maſh them well; to two pounds of potatoes put a pint of z .'
milk, a little ſalt, ſtir them well together, take care they don't
Iiickto the bottom, then take a quarter of a pound of butter; '
Þſhr it in, and ſerve it' up. ' ' '

I > ' Tokfillſbrimþd _ -

i - . . 1 l l

i: SEASON them with ſalt and pepper, ſhred Pafflel" i"me-r"

m'ſcollop-ſhells well, add ſome grated bread, and let them -
gllfw for half an hour. Brown them with a'hot iron, and ſerve - i.
_llltm Up.

o ' Bumrd
 a:
Þ 192.' _ " . _p Ybe'zmqcaohq,
i r Batteredſhrimpr.
'i -STE\V two 'quarts oſ ilirimpe in a pint oſ white wine, wi

nutmeg,
ſi pound ofbeat up eight
butter, eggs,the
ſhaking with a little white
ſauce-pan winealland
one way hali
the'tii
over the 'fire till they are thick enough, lay toaſted'ſippz
. round a _dilh, and pour them over it, ſo ſerve them up.
To dreſſ' ſpinacb; i

-vq-mrs-Þr_fflþu PlCK and waſh your ſpinach well, put it into a ſauce-p:
with a little ſalt. Cover it cloſe, and let it ſlew till it is juſtrei
der; then throw it into a ſieve, drain all the liquor out, 21
chop it ſmall, as much as the quantity of a French roll, ac
aid-...
halfa pint of cream to it, ſeaſon with ſalt, pepper, and grate
nutmeg, put in 1. quarter oſ a pound of butter, and ſet it a ſieu
ino OVcr the fire a quarter of an hour, 'ſtirring it often. Cux
French r'oll into long pieces, about as thick as'your fingerſhx
_ them, poach fix eggs, lay them round on the ſpinuch, liickti
pieces of roll in and about the eggs. Serve it up either for
' a ſupper, or a ſide-diſh at a ſecond courſe.
Stetved ſþinac/J and eggs, i

PICK and waſh your ſpinach very clean, put it into a ſaun
pan, with a little ſalt; cover it cloſe, ſhake the pan oſten,wh>:
it isjuſi: tender, and whilſt it-is green, throw it into a ſteven
drain, lay it into your diſh. ln the mean time_have a ſiew-Fu
of water boiling, break as many eggs into cups as you wex-Yf
poach. When the water boils put in the eggs, have an egg
flice ready to take them out with, lay them on the ſpinachfld
v -.garniſh the diſh with orange cut into quarters, with melted but
terI m a cup. _ ſ

-_ To boil jþinarb, when you have not room on the firti

.**.:"3.,.t->.v.-
do it by itſelf. _ ®
HAVE a tin-box, or any other thing thatlſhuts very chi
'._- *n.u-, p-*m. p- 'u
L put in your ſpinach, cover it ſo cloſe as no water can get ing-1
put it into water,or a pot oſ liquor, or any thing you are bnilrl.
* It will take about an hour, if the pot or copper boils.- lfli
ſame manner you may boil peas without water. X
. - . i
IJW
 _ made Plaz'rr and Eefi. ' _ 1954' **
m"
_w.-q"1*".*"*'51ſ'

"Aſþamgut forced in French falls. . p r .

TAKE three French rolls, 'take out all the crumb, by firſt' . ſi
.euttin a piece of the top-ctuſt off; but be careful that the" ct -*-. .<-_
crctuſt-hts again the ſame place. Fry the rolls brown in freſh
'."
&Yf-'lit
->
331.' butter; 'then take a pint of cream, the yolks of ſix eggs beat V "
fine, fire
(low a little ſaltbegins
till it and nutmeg, ſtir them
to be thick. Havewell togetherover
ready a. 5
a hundred of'i -5
'4T7-.\W2\*2_37 ,5fi
ſmall graſs boiled, then ſave tops enough to ſtick the ro_lls with, ſi
the reſt cutfinnll
them. Before youand
fryput
theinto themake
rolls, cream, fill thick
holes the loaves
in the with
topſi- iſ _
cruſt, and (lick the' graſs in t then lay on the piece of cruſt,
atc'l-. .
and (lick the graſs in, that it may look-as if'it were growing. * '
It makes a pretty ſide-diſh at a ſecond courſe. .r-wr-'xu
U 4.--.
To make Qſter loaves. '\'_e--lye.
f*'r--v *.-._>'qd.l"k.*

FRY the French rolls as above, take halfa pint of oyſters, . p '_wfflw-z
.I* .."2*

fork, ſtrain in
ſlew them thetheir
liquor to the-m,
own liquor, put
thenthem
takeinto
out athe
ſauce-pan again.I -
oyſters with

with a glaſs of white wine, a little beaten mace, a little grated

nutmeg, a quarter of a pound of butter rolled in flour; ſhake '. '
them well together, then put them into the rolls; and theſe
make a pretty ſide-diſh for a firſt courſe. You may rub in the L.*.-R-4
n-n'*>l are

__*_-,;-
aA
'V
crumbs of two rolls, and toſs up with the oyſters. p
\ To ſtew parſtripr. 1 . .

BOlL them tender, ſcrape them from the duſt, cut them into
flices, 'put them into a ſauce-pan, with cream enough 3 for ſaUCC,
a piece ofbutter rolled in flour. a little ſalt, and ſhake the ſauee
pan often. NVhen
corner-diſh, the cream
orſi a ſide diih at boils,
ſupper.pour them* into
' ' a plate
*' ' for a . , 23 l.
'.lct
r.
.kx
i '_ To maſt) parfizips. __ ., 21. ,*
L'f.
HU
.ua.
- BOlL them tender, ſctape them clean, then ſerape all_ th
ſoft
them.intoKeep
a ſauce-pan. pu: itsand
them ſtirring, much milk
when or thick,
quite cream ſtir
as in
will ſtew,
a good ._i. _

' [nt-ce of butter, and ſend them to table. ._ _ _' 4._.2'.'

"v,'w.tonw
.r.',-<>

PARE twelvei cucumhers,

To ſtew mruzzzbern
and ſlice them as thick as a_ half;
"crown, lay them in a coarſe cloth to drain, and when t ley are ſi i'
. dry, flour them and ſry them brown in freſh bu ttc'r, then take .A
'-;.
n_-.e-.- .-*M_0e_zj
02 ' them
 W-v v wffi___r__
__ _, .*;..,T:_=F.._=_ r _

'- '196. He Art of Cautery',

them out with an oggfflice, lay them in a plate before the fire, *
and have ready one cucumber whole, cut a long piece out oſ the
*' fide; and ſcoop out all the pulp; have ready ſried onions peclcd
and fiiced, and fried brown with the ſliced eucumber; Fill the effl-n_e.

whole cucumber with the ſr-ied onion, ſeaſon with _pepper.and

ſalt; put on the piece you cut our, and tie it round with a peck:
.. thread. Fry it brown, firſt (louring it, then take it out or' 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 ſtir it. When
* *. it is thick put in two or three ſpdonſuls of water, and halſa pinz
<t- *._-c>_
1 of white or red wine,two ſpoonſuls oſ catchup, ſtir it together,
. put in three blades oſ mace, ſour cloves, halſ a nutmeg, a little ,
. pepper and ſalr, all beat fine together; ſtirit into the ſauce-pan,
' then throw in your cucumbe's, give them a tnſs or two, then
lay the whole cucumbers in the middle, the reſt round, pour the ſi
.Wauce all over, untie the cucumbers before you lay it into thediſh.
Garniſh the diſh with ſried onions, and ſend it to table hot.
' This is a pretty ſide-diſh at a firſt courſe.
.H
.,:;_,l
i. .__'.b:
.a."
l.t'ſixv '
- ' To ragoo French beamſ. _
TAKE'a quarter oſ a peck oſ French beans, ſtring them,
3 do no: ſplit them, cut them in three acroſs, lay them in ſalt and
water, then take them out and dry them in a coarſe cloth, ſry
them brown, then pour out all the ſat, put in a quarter of a
pint oſ hot water, ſtir it into the pan by degrees, let it boil,
then take a quarter of a pound oſ ſreſtl butter rolled in a very little
1 flour,
pickle,two
and ſpoonſuls of catchup,.
four of white wine, an one ſpoonſul
onion of muſhroomz
ſtuck with ſix cloves, ſ
,.N
_.

two or three blades of mace beat, half a nutmeg grared, a little

_ ".ax.-U.q_,
_ pepper and ſalt; ſtir it all together for a ſew minutes, then throw
in the beans; ſhake the pan-for a minute or-two, take out the
onion, and pour them into your diſh. This is a pretty ſide
diſh, and you may garniſh with what you fancy, either pickled
French beans, muſhrooms, or ſamphire, or any thing elſe.

A ragoo of betmr, with a force.

RAGOO them as above, take two large carrots, ſcrapc and
boil them tender, then maſh them in a pan, ſeaſon with pepper
* and ſalt, mix them with a little piece of butter and the yolks oſ'
' ..two raw eggs. Make it into what ſhape you pleaſe, and baking
- it a quarter of an hour in a quick oven will do, but a tin oven
is the beſt; lay it in the middle of the diſh, and the ragoo
_ round. Serve it up hot ſor a firſt courſe. ' - 'of
 a'vu-np-ncm-'m

' ty , i had: Plain and Eajj. i - ' '97,_ſi,

'

Orſſtbit tway, bean: ragaold avitb caþþhget.

TAKE a nicelittle cabbage, about as big as a pint haſon z mv.\am-.,wz->p._,
ewoffln*ſ *'fw'

' when the_outſide leaves, top, and ſtalk's are cut off, halſboil it,
cut a hole in the' middle pretty big, take what you cut out and _
chop it very ſitte, with a few oſ the beans boiled, a carrot boiled .
and maſhed, and a turntp boiled 3 maſh all together, put them. >
into'a ſauce-pan, ſeaſon them wit:. pepper, ſalt, and nutmeg, .
a good pic._e oſ butter, ſlew 'them a ſew minutes over the fire, -
ſtirring the pan often. In the mean time put the tabbageinto. '
- a ſauce-par. 'out take great care it does not ſail to pieces; put
to it four ipo. ttſuls of water, two oſ wine, and one oſcatchup; .
have
a littlea ſp'uunſul of muſhroom-pickle,
flo'ur, a very a piece
little pepper, cover oſ butter
it "cloſe, and'letrolled in ct
it ſtew
.l

ſoſtly till it is tender; then take it up carefully and lay it in the Wjsw
_.

middle of the diſh, pour your maſhed roots in the middle to fill
' it up high, and your ragoo round it. You may add the liquor. 4r-..-.
'r
4
the calzbage was ſiewed in, and ſend it to table hot. This will 'l ':
it
el.
>
do
to be
ſor had,
a top,you
bottom,
may cut
middle,
carrots
or ſide-diſh.
and turnips
When
intobeans
little are
ſlices,
not.
,
.
and-Saw."
and ſry them 3 the carrots in little round flices, the turnips in .

pieces about two inches long, and as thick as one's ſinger, and ' .
..
toſs them up in the ragoo. ' ' ' A ' A '1:.
. i
'.Ma'=.c-vtL*".'T>3.-*_'*-,v.'-wrq$-'=F:
".'
&It-__-
>'-rk-7-,*-f*
,,.

\,_,!.

Bean: ragoo'a' with parſnips.'-* . A __

TAKE two large parſnips, ſerape them clean, and boil them
_'in water. When tender, take them up, ſcrape all theſoſt into a.
_ ._._ . .,'
ſauce pan, add to them ſour ſpoonfuls oſ cream, a picce 'of but _
ter as big as an hen's egg, chop them in the ſauce-pan well a,
,__
and when they are quite quick, heap them up in the middle of_
- _the diſh, and the ragoo round. '
.- t . ſ i
Bean: ragoo'd twtb potatm. ,
. _
-,.
.
BOlL two pounds of p0tat0es ſoft, then peel them, put them '
.-..
. into a ſauce-pan, put to them half a pint oſ milk, ſtir them - * * ...
about, and a little ſalt; then ſlit' in a quarter ofa pound oſbut :'.1'?>*'*

ter, keep ſtirring all the time till it is ſo thick that you can't ſtir 'rl'f'a

the
watchſpoon in itfirſt
diſh, hardly for ſtiffneſs,
buttei'ing then put
the diſh. Heapit into
thema ashalſpenny
high as ſi
they will lie, flour them, pour a little melted butter over it, and
then a ſew crumbs of bread. Set'it into a tin oven before the
fire; and when brown, lay it in the. middle of the diſh, _ (take
great -' * '
. 03
'-'f.1, !>_,x'\1
i
._ATZ.t.
l i- ſſ":': -
ll lr1
>
'198 i v _' The ArtafſſCoo'lmy, _ i ' _
w

.an m.. '. .

teat care you don't maſtt it) pour your ragoo round it, and,
help-nued:
m z':ſnue
'*-._nZ=r'aLue*'JIJ
end it to table' hot.
. i i i To rtigoo celery. _ _ſiſ_:

2 KWASH and make a bunch of 'celery very clean, cut 'it in _

,.-.>-.
' , pieces, about two inches long, put it into a ſtew pan with juſt
"---a4.
'\r
'un-3'.-1->.
as much water as 'will cover it, tie three or four blades'oſ mace,
two or three Cloves, about twenty corns of whole pepper in a*
ntuſlin rag looſe, put it into the ſtew-pan, a little onion, a little '
bundle oſ ſweet-herbs; cover it cloſe, and let it ſtew ſoftly till*
tender; then take out the ſpice, onion and ſweet-herbs, put in'
half an ounce of truflles and morels, two ſpoonſuls oſ catchup,:
gill oſ red wine, a piece Ofbutter as big as an egg rolled in-flour;'
* ſix farthing French rolls, ſeaſon with ſalt tnyour palate, ſtir it all.
uW'-QMZas'
'1.2 W'LvaY-I'aKRZn-Lmvlw'fin .

together, cover it cloſe, and let it ſtewtill the ſauce is thick and
good. Take care that the roll do not break, ſhake your pan
\ often; when it is enough, diſh it up, and garniſh with leman.
The yolks oſ ſixhard eggs, or more, put in with the rolls, will;
make it a fine diſh. This for afirſt courſe. '
*
If you would have it white, put in white wine inſtead oſ red,
and ſome cr'eam for a ſecond courſe. - -
.r

To ragoa muſhroamr,
PEEL and ſcrape the flaps, put a quart into alſauce-pan, a'
ſi take little
Very them ſalt,
off, ſet
put them on aa quick
to them gill offire,
redletwine,
thema boil up, then
quarter oſ a
, ,_ beaten
[boundeſ butter
ſet rolled in afire,
littleſtirſ-lriur, a little nutmeg, a little
mace, it on the it now and then'5ſſtvhen it is
thick and time, have ready the yolks ot" ſix eggs hot and boiled
3*
-.' t in a bladder hard, lay it in the middle oſ your diſh, and pour.
the ragoo over' it. Gamiſh with broiled muihrooms.
, r 'II pretty d'ſh of eggs. i _
BOIL ſix eggs hard, peel them and cut them into tſiitin flices,
put a quarter ot' a pound oſ butter into the ſtew-pan, then put
in your eggs and fry them quick. Half a quarter of an hour - i
' ' . will do them. You muſt be very careful not to break them, throw'
over them pepper, ſalt, and nutrneg. lay them in your diſh be-'ſſ
ſore the ſtre, pour out all the ſat, ſhake in a little flour," and
have ready two ſhalots cut ſmall; throw them into the'pan, pour
in a quarter of a pint of white wine, a little juice of lemon,
.'.-
(wax-..-
J4ru-
ſ.n-..
i-ſi g.
' _ and a little piece of butter rolled in flour. 1 Stir all together till
it is thick; iſ you have not ſauce enough, put in a little more
- 5 ' * . ' ' wine,
 v*Ww*'_*.-rF-,_".

_ _ made Plain and Eaþ. ._.199 '

ſiwine, toaſi ſome thin flices of bread cut three-corner-ways, and -
'ay round your diſh, pour the ſauce all over, and ſend it to table
hot. You may put ſweet oil on the toaſl, if it be agreeable. '

i Egg: a Ia tripe. .
BOlL your eggs hard, take off the ſhells and eut them long
*,e'er-et
'v,o2',:r"-'n_.*'f"fl
ways in four quarters, put a little'butter into a ſlew-"pan, let it '
melt, ſhake in a little flour, ſtir it with a'ſpoon, then put in '
your eggs, throw a little grated nutmeg all over, a little ſalt, a
good deal of ſhred parſley; ſhake your pan round, pour in alittle
cream, toſs the pan round carefully, that you do not break tn'e
eggs. When your ſauce is thiclt and fine, talte up your eggs,
pour the ſauce 'all over them, and garniſh with lemon. FI-IA-'TFEK

, _ '* _ A fricaſey of eggs." A

.n'T:S-ſ'=.*cſfii.
Nam>j.'_:%*'.r:Mq,Fz{.aa'7._>N,.xþ1'*-z.ſ $ffl;'l;.ſia<)x'-z'"rffigr
BOlL' eight eggs hard, take off the ſhells, cut them into
quarters, have ready half a pint of cream, and a quarter of a
pound of freſh butter; ſtir it together over the fire till it is
thick and ſmooth, lay the eggs in the d-ſh, and pour the ſauce '
all over. Garniſh with the hard yolks of three eggs cut in two,.- i
and lay round the edge oſ the diſh. .q'

Alragoo of eggs. -
BOIL tWelve eggs hard, take off the ſhells, and with a little
knife very carefully cut the white acroſs 'long-ways, ſo that the v.
'''*.-v'.'_.

'white may be in two halves, and the yolks whole. Be careful

neither to break the whites nor yolks, take a quarter of a pintof -
'pickled muſhrooms chopped very fine, half an ounce of truffles
' and morels, boiled in_three or four fpoonfuls of water, ſave the] '
water, and chop the truffics and morels very ſmall, boil a little .A
parſley, chop it fine, mix them together, with the truthe-water
you ſaved, grate a little nutmeg in, a little beaten mace, put it
, into a ſauce-pan
one ſpoonful with threea piece
of catchup, ſpooufuls of water,agill-oſred
of butter as big as a largewine,
wal-v ct= -
nut, rolled in flour, ſtir all tOgeiher, and lct it boil. In the mean
time get ready your eggs, lay the yolks and white: in order in
your diſh, the hollow parts of the whites uppermoſt, that they '.
may be filled; take ſome crumbs of bread,and fry them brown -.
an criſp, as you do for larks, with which fill up the whites of
.rhe eggs as high as they will lie, then pour in your ſauce all Over, 'tThmeww
a3
r
t-Bent:

and garniſh with fried crumbs of bread. This is a very genteel

pretty diſh, if it be well done.
.04 - ' _ 'I'o'ct'
 l-f'ffi 'Trr' , " * i'

a
vſ.

"zest '.'fl'e/YrtofCw/ceop'
t*ſi' 'ſi .

M-._ -._,.-:ry-au.,,__'nt.w,_ -. 'J -ſ

. Te' &re-'1. err
. ... ..t

' CUT atoaſl: rounda quartern loaf, toaſt' it hrown,-lay it or]

. i - the
yourtoaſt,
diſh,and
butter
takeit,a-red7hot
and veryſhoyel,
carefully
andbreak ſix orthem,
hold over eight .eggs
Whenon

_
i, _. they are done,
nutmeg over it,ſqueeze a Seville
and ſerve it up orange over them;
for a fidezplate. grate
' Or 'youa little
may
poach your eggs, and lay them on a toaſl; or toaſt'your bread
, criſp, and pour a little boiling w'a'te'r over i_t;- ſeaſon it with a
little ſtxs- aed then lar ye." renew Pass 99 it: " '
-\_£\ l_ '. 'in a drq/i eggs. will' &Nati- , .

TAKE a penny-leaf, ſoak it,in a quart of hot milk for tvyo

Yours, or till
ſieve, pſiut to itthetWo
bread is ſoft, ofthen
ſpoonſuls ſtrain it through aorcoarſe
ora'ngezſlourſiwater', ro'ſe- _,
, * hutter'the
Water; ſiveeten
bottomit,ofgrate in' a little
it, break i'n as nutiue'g,
many eggstake a little diſh,
as' willeover the = i
' 1 bottom o'f the diſh, pour in Vthe bread and milk, ſet it in a tin- ſi
.

:'_'Þ*-
r.
over. before the fire,
on a. ehaffing-diſh of' and
cctoals.half Cover
an hourit will
cloſebake it;theit-will
before fire, do
or? t'ſſ
bake it in a flow oven. ' .
.. no, ſi 3.: _
_ ' To fizrre eggs. \
_ GET two cahhage-lettuees, ſcaldithem, with a few muſh
- xoomſs, parſley, ſorre', and chervil; then ehop'them very ſmall,
with them
ſlew the yolks oſhard; eggs,
in butter ſeaſoned
and when theyWith ſalt and nutmt':g;
are-enough,ſiput then
in a little
Cream, then pour them into the bottom of a diſh. Take th'e .
Whites, and chop them very fine with parſley, nutmeg, and ſalt. '
Lay this" round 'the brim of the diſh, and run a red-hot 'fire
'ihovel over'it, to brown it. ' "' " ' "*' '*
.' Egg-r vwill) let/tree,

_ SCALD ſome cahbage-lettuce in fair water, ſqueeare them

well, then ſliee them and toſs'them up in a ſauce-pan with a'
-piece of butter; ſeaſon them 'with pepper, ſalt, and a little
nutmeg. Let them ſtew half an hour, chop 'them will to
: gether; when they are enough, lay them in your diſh, fry
ſome eggs 'nicely'in butter and lay on them. Garniſh with
Scitille orange.
I4\-. _ _ .\\
' .
v i \
- A
'* - - ' '
 l" '- '. _.'

'bade Plain and gab: - 29! .

ſpy-wyſ?"

To ſ egg: (U _rimnd as ber/Is. ' i A

N*"'"-n'rm'-*m.zae"'T-n".rw*-'yr .
. HAYING a deep frying-pan, and three pints ofelarilied but
fief,
_runs heat
roundit likecta
as hotwhirlpopl;
as for fritters,
then and ſtiranit egg
break withinto
a ſtick, 'till it.
the middle,
and turn it r_ou_n_d with your ſtick, till it be as hard as a poached . ' -
ſſcgg; the whirling round oſ the butter will make it as round as *
a ball, then take it up with a ſlice, 'and put it in a diſh'beforſie
the fire: they will keep hot half an hour and yet _be ſoft, ſo .
you may do as many as you pleaſe. You may ſerve theſe with v.
what you pleaſe, nothing better than ſhewed ſpinach, and gar. . '
-'piſh with orange.' _
_ To make an egg a: big as twenty. g
F,act:
*>.T>q-_c-
.Ynmay'
-Wfflm.-:n3.r'-.Wq-'zym,*-Wþ\,"M-.QT,gxf.rHqk-
PART the yolks from the Whites, ſtrain them both ſeparate' -
through a ſieve, tie the yolks up in a bladder in the form of a.
ball. Boil them_ hard, then put this ball into another bladder,
gnd the _whites round in' tie it up oval faſhion, and boil it; .
.Theſe are uſed for grand ſallads. This is very pretty for a' -
ragoo, boil five or ſix yolks together, and lay in the mi dle of' '
the ragoo of eggs; and ſo you may make them of any ſtzeyottj
pleaſe, . * ' ' - - '
Tomrzke a grand diſ/a of eggctt, ' .0..- _v

YOU muſt break as many eggs as the yolks will fill a pintv
baſon, theround:
a bladder vWhites boil
by themſelves, tiethen
them hard,v the yolks
have by themſelves
a-wooden in' ._ * '* '
bowl."

that will hold a quart, made like'two butter-dtſhes, butin the

ſhape of an egg, with a hole through one at the top. You are to
obſerve, when you boil the yolks, to run a packthread through,
and leave a 'quarter of a yard hanging Out. When the yolk is
boiled hard, put it into the dowſ-diſh; but be careful to hang it- -
' . ſo as to be clap
hole,'then in the
themiddle." Thetogether
two bowls ſtring being drawn
and tie themthrough the ' i
ti-rht, and'
d
-- i'vith a funnel pour in the whites through the hole; then ſlop the
hole cloſe, and boil i', hard. lt will take an hour. When it is
boiled enough, carefully open it, and cut the ſtring cloſe. In
the mean time take twenty eggs, beat them Well, the yolks by _ ' ' -
themſelves, and the whites by themſelves; divide the Whites into _* -
two, and boil them in bladders the ſhape of'an egg. Vlhen '
they are boiled hard, cut one in two long-ways and one croſs v-Jy
F:_I*-;-*
L'4_-SuQ'mAT
ways, and with a fine ſharp knife cut out ſome ofthe white in the
middle; lay the great egg in the middle, the two long halves

.. i
'ſ.l
'-.4-._-..<*._.

ct-r

\ 20;
_ ' . 'The Art afCookery," _ .
" _on each ſide, with the hollow part uppermoſt, and the two round
' flat between. Take an ounce of truſfles and morels, cut them .
_'cry
then ſmall,
take a boil
pintthem in halfa
oſ freſh pint ofclean
muſhrooms watertill theywaſhed,
pickſſed, are tender,_ſ'
and
chopped ſmall, and put into' the truſlles and morels. Let themſi"
-.boil, add a little ſalt, a little beaten nutmeg,a little beaten mace,
'and add a gill of picklcd muſhrooms chopped ſine. Boil ſixteen
of the yolks hard in a bladder, then chop them and mix them
with the other ingredients; thicken it with a lump of butter. 'A
I
o
rolled in flour, ſhaking your ſauce-pan round till hot and thick,
>'
\ then ſill the round with this, turn them down again, and ſtll the _
two long
Take ones;
a pint what remains,
of cream, a quarterſave
ofa topound
put into the ſauce-pan,
of butter, _ _,
the otlterſiſ
lour yolks beat ſine, a gill of white wine, a gill of piekled
muſhrooms, a little beatt-n mace, and a little nutmeg; put all ,
' into the ſauce-pan to the other ingredients, and ſtir all well to- i
gether one. way till it is thick and ſine, pour it over all, and A
garn-ſh, with notched lcmon.
This is a grand diſh at a ſecond courſe. Or you maytmix it .
up with red wine and butter, and it will do for a firſt courſe.

To 'make a pretty dſſb of 'whiter of eggs.

TAKE the Whites of tWelvc eggs, beat them up with four
ſpoonſuls of roſe-wacer, a little grated leman-Peel, a little nut
meg, and ſwecten with ſugarz'mix them well, boil them in
i hard,hladders, tie them in the ſhape 'of an egg, and boil them
'four
They will take half an hour.' Lay them in your dtſh;
- when cold, mix half a pint ofthick cream, a gill of ſack, and
half the jui'ce ofa Seville orange. Mix all together, ſweetett
' with ſine ſugar, and pour over the eggs, Serve'it up for a ſide
diſh at ſupper, or when yOu pleaſe. ' .

To drrfl'bmn: in ragoq.
YOU muſt boil your beans ſo that the ſkins will ſlip off.
Take about a qt'rart, ſeaſon them with p-pper, ſalt, and nut
.-4_._-. . meg, then flour them, and have ready ſome butter in a ſlew-"pan, _
throw in your beans, fry thcm'of a fine brown. then drain them
lrum the fat, and lay them in your diſh. Have ready a quarter
of a pound
'ſiſſbeans boiled, ofandbutter melted,
beatin and with
a mortar, half aa very
pint little
of blanched
pepper,
ſalt, and nutmeg; then by degrees mix them in the butter, and
pour over the Other beans. Garntſh with a boiled and fried
' ' ' ' bean,
 i e'og 3 ſi
i l -r-"'\M'ffi
"z_'I-rL'*>'(zr*Mm*'m
,ſwan-'11-
u-wwqrfvup:-
T75.',
s.-'mzwin."u.pno>-'.aw<pT7..___.*-u.Fmran"_i-'vjW.rwt_.fyd-v'm7r.N
. made Plain and Eaſya *
bean', and ſo on till you fill the rim of your diſh. They aie
very good without ſrying, and) only plain butter melted over' . "
them. .
'An amulct of bean', r
\

BLANCH your beans, and 'ſry them in ſweet butter, With ' '
a little parſley, pour cut the butter, and' pour in ſome cream.
Let it fimmer, ſhaking your pan; ſeaſon with pepper, ſalt,
and nutmeg, thicken with three or ſour yolks oſ eggs', have
ready a pint of cream, thickened with thezolks oſ ſour'eggs;
ſh, and lay your v_' - ' i i
ſeaſon with a little ſalt, pour it in your 1
beans on the amulet, and ſerve it up hot. .'
The ſame way you may dreſs muſhrooms, truflles,.g_reen
peaſe, aſparagus, and artichoke-bottoms. ſpinach, ſorrel, &e.
all being firſt cut_into ſmall pieces, or ſhred fine.
To make a bean tmzſqy.
two quarts oſ beans, blanch and beat them very fine i
in a mortar; 'ſeaſon with pepper, ſalt, and mace; then putjn -.
the, yolks of ſix eggs, and a quarter oſ a pound of butter, a pint
of cream, halfa pint oſ ſack, and ſwecten to your palate. Soak
four Naples biſcuits in half a pint oſ milk, mix' them with the
other ingredients. Butter a pan and bake it; then turn it on
a diſh, and ſtick citron and orange-peel candied, cut ſmall,and
(luck about it. Garniſh with Seville orange. '
. a make a 'water tanjky.
TAKE- twelve eggs, beat them very well, half a manchet i
grated, and ſiſted through a cullender, or half a penny roll,
halfa pint of ſair water. Colour it with thejuice of ſpinach,and
one ſmall ſprig of tanſey beat' togethert; ſeaſon it with 'ſugar to
your palate, a little ſalt, a ſmall nutmeg grated, -two or three
_ ſpoonfuls oſ roſe-water, put it into a ſkillct, ſtir it all one way, '
and let it thicken like a haſiy-pudding; then hake it, or you
_may butter a ſtew-pan and put it into. Butter a diſh, and lay
over it: when one ſide is enough, turn it with the diſh, and [lip
the other ſide into the pan. When that is done, ſet it into a
niaſſereen, throw ſugar all over, and garniſh with orange.
Pea/e finity-diſh ' - i ' ſ

TAKE a quart of' ſhellc'd peaſe, cut a large Spaniſh onio

or two middling ones ſmall, and two cabbage or Sileſialettuces '.
out ſmall, put them into a ſwce-pnn, with halfa pint of water, .-,.{)V.:- _-v.-avz

' - ſeaſon
'_
'

4014. _ be Art of Can/my, _

ſeaſon
henten them with nutmeg.
maceand a little ſalt, a little-beaten
Covelr them cloſe, pepper,
and let and
thema little'
ſtewſſ
'a qu'arter'ofſian hour, then put in a quarter ofa pound of freſh'ſſſ
. -ctbutter rolled in a little flour, a ſpoonſul of_catchup, a little piece
..u-z-..,_.>.i- .-_.,:. .
of burnt butter as big as a nutmeg; cover them cloſe, and'let it'.'
. < ſunmer
enough, ſoftly
ſerve an hour,
it up ſor aoften ſhaking the pan.
ſide-diſh.ct When it is'
For an alteration, you may ſtew the ingredients as above: then
.. _ talte a ſmall
thectſtalks flateabbagc-lettuce,
at the bottom, ſo_and
thathalf boil ſtand
it will it, then
firmdrain
in theit,diſh,
cut

.>.\
' ' and with
octutſide a knife
leaves very carefully
whole. _Put whatcutyou
outcut
theout
middle,
into a leaving the
ſauce-pan,
'

....
chop it,_and put a picce of butter, a little pepper, ſalt, and nut-'
. . meg, the yolk. of a hard egg chopped, a ſew crumbs of bread,
-. .
. mix allinto
butter together, and when
a ſtew-pan, it is cabbage,
tie your hot ſill your
andcubbage; put thinlcſi
fry it till you ſome
it is enough; then take it _up, untie it, and firſt pour the ingre
dieots
dle, andofhave
pcaſereaſidy
into four
your artichoke
diſh, fct the forcedfried,ſiand
bottoms Cabbage in cutthe
in mid
two,*.
and laid round' the diſh. This will do for a top-diſh. ſ

A . -. ' TAKEſſaouart _Green

of fine pe'aſe
green will:
pea-ſe,_cream.
put them intoaſtew-pan
* With a piece'of butter as big as an egg, rolled in a little flour,
ſeaſon them with a little ſalt and nutmeg, a bit of ſugar as big
as a nutmeg, a little bundle of ſweet-herbs, ſome parſley chop
ped fine, a quarter ofa pint _of boiling water. Cover them cloſe,
and ofa
ter let them ſtew
pintſi of verycream.
good ſoftly half an it'one
_Give hour, boil,
then pour in a quar
and ſerve ctit up
,ſor aſide-plate. ' ' . -
*[ " _ Afarce recogn- mbþage. _
. TAKE a white-heart cabbage, as_big as the bottom oſ a
plate, let it boil five minutes in water, then drain it, cut the
ſtall: flat to ſtand in the diſh, then carefully open the leaves. and
' take out the inſtde, leaving the outſide leaves whole. _Chop
what you take out very fine, take the fleſh of two or three floun
ders or plaiſe clean fry m the bone; chop it with the cabbage
. and the yolks and wiiites oſ four 'hard eggs, a handful of picked
4 parſley, beat all together in a mortar, with a quarter of a pound
_ , oſ melted butter; mix up with the _volk of an egg, and a few
crumbsof bread, ſill the Cabbage, and tie it together, put it into
. A deep ſtevv-pan, or ſauce-pan, put to it halſa pint of water, a
' - 'tluarter'oſ a pound of butter rolled in a little flour, the yolk; 0'
' * ' out
 "lade Plain and Eajjia A i i 205. "

_-MWTQNW*.HK.* '\
four hard eggs, an onion ſtuck with ſix clott'es', 'Ft-hole pepper
and mace tied in a muſlin'rag, half an ounce of truffles and
morels, a ſpoonſul of' catchup,a ſew picltled muſhrooms; cover .
it cloſe, and let it ſimmer an hour. _lſyou find it is not enough,
you muſt do it longer. When 'it is done, lay it in your diſh,
.
untie it, and pour the ſauce over it. '
a Wr-j-r,
"Ww* '-"*' *"- . -* - 'v

To farre atmmbcrr.
TAKE ſix large cucumhers, cut' a piece off the top, and . þ
.
ſcoop out all the pulp; take a large white cabbage boiled tender,
'
take only the heart, chop it ſine, cut a large onion ſine, ſhred
ſome parſley and pickled muſhrooms ſmall, two hard eggs chop '

ped very fine, ſeaſon it with pepper, ſalt, and nutmegzlluff.

your cucumbcrs ſull, and put on thc_pieces, tie them with a.
packthrcad, and fry them in butter oſ a light brown; have the m
following
quarter ofaſauce
pint ready: takewater,-
of boiling a quarter of aonion
a ſmall pint of red wine,
chopped fine, aa ct i \ 'L-..>,v'.',i

' little pepper and ſalt, a piece of butter as big as a walnut, rolled
in flour, when the cucumbers are enough. lay them in your diſh,' .
pour the fat out of the pan, and pour in this ſauce, let it boil, * 5'
'and have ready the yolks of two eggs heat fine, mixed with two' -" - 'wyſ
or three ſpoonfuls of the ſauce, then turn them into the pan,
let them boil, keeping it ſtirring all the time, untie the ſtrings,
and pour the ſauce over. serve it up for a ſide-diſh. Garniſh
with the tops. - - þ For,
1

'ſſ T0 ſtew members.

\'
Fear-m,"
TAKE ſix large cucumhers, ſlice them; take ſix large onions, '_
peel and cut them in thin ſlices, ſry them both brown, then
drain them and pour out the ſat, put them into the pan again, '_ _ ſi
with three ſpoonfuls of hot water, a quarter oſa pound of butte:
rolled in ſlour, and a t'ea-ſpoonful oſ muſtard 5 ſeaſon with pep
per and ſalt, and let them ſlew a quarter oſ an hour ſoftly, ſhak- _
ing the pan often. When they are enough, diſh them up.
- _ Friarſ iceIery. ct t

TAKE ſix or eight heads of celery, cut off the green tops, .rvq,
and take off'the outſide ſtalks, waſh them clean, and pare the "
roots clean; then have ready half a pint of white wine, the
yolks of three eggs beat ſine, and a little ſalt and-nutmeg; mix '
all well together with flour into a batter, dip every head into the _ , '*
_ , batter,
.-r_-
, -'._ , _.' -._

3.-
zeal-'wreak
 -. 35.- '-.
.-"
'-'206 . - fry them
A batter, and -> flat/If: afCoo/my,
in butter. _ _ lay_ them in
When enough,

your diſh, and pour melted butterover them.

...'
delay will) ermm.
three
WASHinches
and
long,
cleanboil
ſixſior
themeight
tender,
heads oſ
pour
celery,
awaycut
allthem
the'water,
about T

and take the yolks of four eggs beat fine, half a pint of crcam, L
a little ſalt and nutmeg, pour it over, keeping the pan ſhaking
all the while. WVhen it begins to be thick, diſh it up.

Caulz'flawer: friea'.
TAKE two fine eauliflowers, boil them in milk and water,
then leave one whole, and pull the other to pieces; take half
._;-.-.
-.p__
.'n_dm'-nuny'
a pound of butter, with two ſpoonſuls oſ water, a little duſt_o£
flour, and melt the butter in a ſtew-pan; then put in the 'whole
i?
'-i._-o.
. - caulifiower cut in two, and the other pulled to pieces, and fry i:
.till it is of a very light brOWn. Seaſon it with pepper and ſalt.
v When it is enough, lay the two halves in the middle, and'poirr
the reſt all over.

_ To make an oapneal-pudding.
TAKE
p . milk, a pint
ſtirring of fine
it till it isoatmeal,
as thick boil
as aithaſty-pudding;
in three pints oſtak:
newit

off, and ſtir in' half a pound of ſreſh butter, a little beaten
_ mace and nutmeg, and a gill of ſack; then beat up eight!
eggs, half the whites, ſtir all we'll together, lay _puff-paſie all 3
over the diſh, pour in the pudding, and bake it half an hour.
Or you may boil it with a few eurrants. *
A _ ' 0 make a patato pttdding. - A i

._->.*._
.'-.i'-_-._-. ' TAKE a quart of .potatoes, boil them ſoft, peel them, and 1
_ maſh them with the back of a ſpoon, and rub them through a
1.-.
, ._
ſieve, to have them fine and ſmooth; take half a pound oſ freſh
butter melted, half a pound of fine ſugar, ſo beat them well
together till they are very ſmooth, heat ſix eggs, whites and all. I
fiir them in, and a glaſs of ſack or brandy. You may add half 3
. a pound of currants, boil it half an hour, melt butter with a
glaſs oſ white wine; ſweeten with ſugar, and pour over it.i
' - You may bake it in a diſh, with puff-paſteall round the diſh, \
and_at the bottom,
ct ' > v > . ſo
 To
U -make
made-Plain
'a ſecond and
palate
Eaſj.
þudding. ' 'p i _ao7

BOlL two pounds of potatoes, and heat them in a mortar

'ſi fine,
pour beat in half
melted a pound
butter of melted
over it, with a butter,
glaſs ofboil it half
white winean or
hour,
the '
* juice oſ a Seville orange, and throw ſugar all over the podding v .
A and

To maken 'bird/'art of potato pudding.

TAKE two pounds of white potatoes, boil them ſoft, peel
and beat them in a mortar, or 'ſtrain them through a ſieve till '
they are quite ſine; then mix in half a pound of freſh burter
melted, then beat up the yolks oſ eight eggs and three Whites,
ſtir them in, and half a pound oſ white ſugar finely pounded,
..half'a pint of ſack, ſtir it well together, grate in half a'large
nutmeg, and ſtir in half a pint of crcam, make a puff-pallc,
and lay all over your diſh and round the edges; pour in the
pudding, and bake it of a fine light brown. -* -'_
For change, put in hall' a pound of eurrants; or you may?"
ſhew over the top half an ounce of citron and orange-peel cut
thin, before you put 'it into the oven.

T0 make an orangc puddz'ig.

TAKEſſth'e' yolks of ſixteen eggs, beat them well, with half
a pound ofbeat
oranges, melted butter,
in half grateoſinfine
a pound the ſugar,
rind oſtwo fine Seville
two ſpnonfuls of ct - ',- ' '\
orange-flour-water, two oſ roſe-water, a gill of ſack, halfa
pint of crcam, two Naples biſCuits, or the crumb oſ a halſpenny
roll ſoaked in the crcam, and mix all well together. Make a
thin puſſ-paſtc, and lay all over the diſh and round the rim, '
pour in the pudding and bake it. lt will take about as long
baking as a cuſtard. - .
T0 make a ſtrond ſort of enrage þrtddz'ng.
YOU muſt take ſixteen yolks of eggs, beat them fine, mit
them with half a pound oſ freſh butter melted, and halſa pound p
of white ſugar, a little roſe-water, and a little nutmeg. Cut
the peel oſ a ſine large Seville orange ſo thin as none 'of the'
white appears, heat it ſine in a mortar till it is like a paſte,
and by degrees mix in the above ingredients all together; then
lay a puff-paſie all over the diſh, pour in the ingredients, and _ r
bake it. - . . .
To
 five aſkt a] tacked;
_ ,_ fire make a third orzmge pudding;" _ _
. YOU_muſt take two large Seville oranges, and grate offthd
rind as far as they are yellow; then put your oranges in fair
_water,or andlet
* three them
ſoſſur times boil out
to take till the
theybitterneſs;
are tender.whenShiſt
theythe
arewater'
ten
der, cu't them open and take away'the ſeeds and ſtrings, and beat
' *' 'the other part in a mortar, with halſla pound of ſugar, till it
is a paſtej then pdt to it tl'le yolks of ſix eggs, th'ree or four _ . t
ſpoonſuls of thick cream, halſa Naples biſcuit grated, mix theſe .
together, and melt a pound of freſh butter yery thick, and ſ'tir.
it well in; When i: is cold, 'put a little thin pummel; about
_ the bottom and rim of your diſh z' pour in the ingredients," and r wi,"._

' z 'bake it about three quartcrsvof an hour. ' *'

To make a foul-th okactnge' pziddiag.
YOU muſt take'the outſide rind oſ three Seville changes, _
boil them in ſeveral waters till they are tender, then pound them'
in a mortar, with three quarters ofa pou'nd ofſugar; then blanch .
.J
halfa pound of ſWeet almonds, beat them very ſine with roſeſi
water to keep them from oiling, then beat ſixteen eggs, but ſix U
'l
whites, a pound of freſh butter, and beat all theſe together till 3.CI
it is light and hollow; then lay a thin' puſſ-palle all over a diſh,
and put in the ingredients. Bake it with your tarts.

To m'ake a leman Pjlddillg.

GRATE the outſide rind of two clear lemons; then grate i
two Naples biſcuits and mix with the grated pcel, and add to it
three quarters of a pound of white ſugar, twelve yolks of eggs,
.and halfthe whites, three quarters of a pound oſ melted butter,
_halfa pint of thick crcam; mix all well together, lay a pull'
paſie all over the diſh, pour the ingredients in, and bake it. An 'I: l

hour will bake it. l

.'l ſ
To make an aſmondpuddſiizg. _
' BLANCH half a pound of' ſweet almonds, and ſour bitter! .'s1 :
'ML
ones, in warm water, take them and pound them in a marble w
mortar, with twc ſpoonſuls oſorange-flower-water, and two of
roſe-water, a gill of ſack; mix in four grated Naples biſcuits. -,;
ſi il
i'ilſi
three quarters oſ a pound oſ melted butter; beat eight eggs, and . ', - 1
' mix them with a quart of crcam boiled, grate in half a nutmcg .N A-i
and a quarter ofa pound of ſugar; mix all well together, maken " "I,
'6 thin
*'-.
I
l
 .
"r.nv:
_m-_=-m_
p-..v-wr.

'made'P-'a'r'ir and Eafi-I. - - * no)

.
i thin puff-paſte andhy all the diſh, pour in the ingredients .
andbakeita- a' * _ r. _
_

' To man nh'rbnd purging; J. p -

ABEAT
three a poundoſ
ſpoonſuls ſwee't'almonds
oſ roſe-water. as ſmall'as
and a gill oſ ſack orpoſſible, with i
white wine, ..sJ

ex;.- ., .,_. __-\

Nor',
andeggs
of mix and
in halfa pound aoſquart
tWo whites, freſh of
butter melted,
cream, withoſa
a quarter five pound
yolks - i'

oſſugar, half a nutmeg grated, one ſpoonſul oſ flour and three -'
_ſpoonſuls oſ crumbs oſ white bread ; mix all well together, and
boil it. It will take half an hour boiling.
ct To make a ſugar pzida'ing.
A LET half a pound of .ſagoe be waſhed well in three or ſour hot
waters, then put to it a quart oſ new milk, and let it boil to- -'
gether till it isthick; ſtiritcareſully, (ſoritis apt _to burn) put
in a 'ſtick oſ cinnamon' when you ſet it on the fire: when it is * - 'qi,t>-,'n'_ w:'u'

boiled take it out; bcſore you p0ur it out, ſtir in half a pound
'oſ freſhbutter,
with then pour
five oſ the'whites andit intoa pan, andoſbeat
ſour ſpoonſuls ſackup;' nine eons
ſtir allotbo:
i(m..3F,-7....r-,._
gether,'and ſweeten to your taſte. ' Put in a quarter oſ a pound ' -!.'_"."'-
JF-L.
'. ."ffl=v:*vait.-"-ſ;.,*M-'W<.-'*B
'oſ currants clean waſhed and rubbed, and juſt plumped in*two_
ſpoonfuls
lay oſ ſackover
a puff-paſte and adiſli,
two oſpour'
roſe-water: mix all well
in the ingredients andtogether,
bake it. _ i .-w

'To mit/It' a' miller puddmg, *

YOU muſt get half a pound'of millet ſeed, and after it is
waſhed and pieked clean. put to it half a pound of ſugar, a'
Whole nutmeg grated, and three quarts oſ milk. ' XVhen you.
'at-e _mixed all well together, break in half' a pound. or' freſh '
ratteſ; buttc'r.your diſh,- pourit-in and bake it. '

To make a ran-at pudding.

'I'OU ſſmuſt take a raw c'a'rrot, ſcrape it' very clean and grate .f._' . _t A ,'
'3 Take' half a pound of the grated carrot, and 'a pound of
ztcd bread, beat up eight eggs, leave out half-'the _whit'es',
d rnix the eggs with half a pint oſ cream: then ſtir in the
zad and, carrot, half a pound oſ' freſh butter nielted, halfa * .
, c of ſack', 'and three ſpaonſuls oſ orangc-flcvscr-wruer, a nut- ' a_". -<. .
.a;--
grated. Sweeten to your palate. Mix all well together, and
t is not thin enough, ſtPrin alittle new milknr ere-an. if: _
e 'ofa moderate thtcltneſs, lay a pull-paſt: all over the cur'2
- ' P' ' ' ' an ' '
 -_,-_,_-_T__.,_._ _ _ > And-'Ign

no i - The "zſnupf.Coolle'rjſiFt-i

and pourin the ingredients. .Balte. it; it will talte a'nihourI: =--1-2e_' *_->r*z-t.u_

" - _ baking. ' Or .you may boil it, but then you muſt' melt butter,
and put in white wine and ſugar.

-.:-, -._ [armeſ carrot puda'z'ng. . , .-r:i '

'_GET two-penny-loaves,- pare off the cruſl', ſoal: them in a
*quart of boiling
ſior vthree milk, letthen
large carrots, it ſtand
puttilliniteight
is cold,
eggsthen grate
well in two
beat, and. -'*
three q tarters t f a pound of freſh butter melted, gfatt: in a little
'- nu'tmeg, and ſwetten to your taile. Cover your diſh with puff
' < paſle, pour in the ingredients and bake it an hour. ' .

. To make a towſtip pzza'ding. _ _ _ _

-_ LA_-,_ N
7 HAVlNG got the flowers of a peck oſ cowſlips', 'cut them
finall and pound them ſmall, with halſa pound oſ Naples biſ
7cuits grated, and three pints of crcam. Boil them a little; then
take them off the ſtre and beat up ſixteen eggs, with a little
.ſi 'crcam
allwelland a little roſe-water.
together, butter a diſh Sweeten to ityour
and pour in. palate. Mixand'
Bake it; it
ſi when it is enough, throw ſine ſugar over and ſerve it up. ' *j
', Note, New milk will do in all theſe puddings,' when you
'haveno crcam. '

" _ To make a gm'nce, apricot, a? wbiteſi pear-plant pudding. 1

l
SCALD your quinCes very tender, pare them very thin, ſerape
off the ſoft; mix it with ſugar very. ſweet,*put in a little ginger l
and a little cinnamon. To a pint of crcam you muſt put
, three or four yolks of eggs,'and ſlir it into your quinees till
they are of a good thickneſs. lt muſt be pretty thick. So you l
* may do apricots' or white pear-plums. Butter your diſh, port:
it in and bake it. ' '
To make 'at pear! barley pit-riding. l
* . i ſi GET a pound of pearl barley, waſh itclean, putto it, three
._ſi 'quarts
,_n'utmegofgrated;
new milk andput
then halfit ainto
pound of double
a deep refined
pan, and bakeſugar,
it witha
> brmvn bread. Take it out oſ'the oven, beat up ſix eggs; mix
'_all _Well together, butter a diſh, pour it in, bake Etagain an
_ .-__L'6nr,'and it will be excellent. ' " U , '
_ _ . .. r - ..
..1, - ' > ' . .- ---- I
....fx 7'
 I, mqdeiflm'rr and-Egg;" '. . .

m' "'*"W""",
,Ym*goznfl
-"_'W.*'".*

To (naked Frencb'barleyipuddig; _
PUT' 'to Qquart of cream ſix eggs well beaten, half ſithe _
Whites, ſweeten to your palate, a little orznge-ſlower-wat-er, - '
or roſe7water, and a pound oſ melted butter; then put in ſix
butter a diſh,
*_ handfuls and put
oſ French it in;thatIt has
barley, willbeen
takeboiled
as long baking'
tender at a" i
in milk,
I-_'n\da;
f'my'fl-'pl

Vcniſon7paſty. *_'.-.

Town/teen 'apple padding. i

TAKE twelve large' pippins, ctpare them, and take out_the '.
' I.A-H...-\-',_'.3r
cores, put them into a ſauce-pan, with (out or five ſpoonſuls at' .. -
_water. Boil them till they are ſoft and thick z' then _beat them
welll ſtir in a quarter ofa pound of butter, a pound oſ louſ ſugar. -'-w._Tq.
-_._.,-7
.-_..*._-. *

thejuice oſ three lemon_s, the peel oſ two lemons, cut thin and
beat fine in a mortar, the yolks oſ' eight eggs beat; mix all well
together, bake it in a ſlaek oven; when it is near done, throw
over a little ſine ſugar. You may bake it in a puff-paſie, as you
do the other puddings. .
. _ To make an Italian pudding. _ _ . ry.
...w
TAKE a pint of cream, and flice in ſome French toils, as'
much as you think will makeit thick enough, beat ten eggs fine, - ' ſima'gflrv.-euf
grate a nutmeg, butter the bottom of the diſh, Ilice twelve pip
pins into it, throw ſome orange-peel and ſugar over, and half . -
a pint'oſ red wine; then pour your cream, bread, and eggs over
it; firſt lay a puff-paſie at the bottom of the diſh and round the r 4.'37'.

edges, and bake it halſ an hour.

ſi' To make a rice pudding. '
TAKE a quarter of a pound of rice, put it intoa ſauce-pan,
with a quart of new milk, a ſtick of Cinnamon, ſlit it often, to
'keep it from ſticking to the ſauce-pan. TVhen it has boiledthidg
'h'Z.c]t-JV.uI.
*"a'.A-*£,>I'
pour it into a pan, ſtir in a quarter of a pound- of freſh burter,
and ſugar to your palate 5 grate in half a nutmeg, add three or
is
four
cold,
ſpoonſuls
beat upofeighteggs,
roſe-water,With
and half
ſiir all
thewell
whites,
together;
eat it when
all well
it . ' .\ -.

together, butterfirſt
lay a puff-paſte a diſh, and the
all over p0ur it in for
diſhſſ; andchange,
bake it.put You
in'a may
ſee'
currants and ſweet-meats, iſ you chuſe it, . ' Adſ-fo.-'.c;-t.-U..-'. zu

Patct Jfimd 3 ſſ
 * 0

* 'are - i ,-jſbe'drt iſ 'Can/tery;

.,_.>_,. 4
' 4 .. A
'.- 'A '

v ' .'-__ Afar-and rice pudding. ;' .' 3 r.

-..;.GET half-a pound ofrice,'put to it threo quarts of milk, flir i.
r-.,

__in half .a pound of ſugar, grate a' ſmall nutmeg in, and break
'in halſa- pound of freſh butter; butter a diſh, and pour it in and
flbake it', :.YO,U may add a quarter of a pound of currants, for
'change.=;_.>lf ou boil the rice and milk, and then ſtir in the
ſugar, you may bake it before the fire, or in atin-ovenr You'
may add "eggs, but _it will he good without.
. ſi 7 7 v11 'bird rite puddizig.
.
.
. , F'; ounces of the flour of rice, put it into a ouart of' y
. milk, and let:ſiir_"boil till it is pretty thick, ſtirring it all the
_

\ ,
while; and
ct butter then apour it into
quarter of aa pound
pan, ſtir
of in halfawhen
ſugar; poundit of freſh
is cold,
.
- grate bear
jack, in a and
nurmeg,
ſtir allbeat
well ſix eggs with
together, lay aa ſpoonful or two on
thin ctpuff-paſtc of,
<
'in
*'-'4. . .4.._.-_,.._,.

.
vthe bottom cf your diſh, pour it in and bake it.

_ . To boil a ugſhardpmiding. '- *

TAKE a pint of crcam, outof which take trivo or three ſpoon- -
lfuls, and-mix with. a ſpoonful of fine Hour; ſet the reſt to boil.
When it is boiled, take it off, and ſtir in the cold crear'n, and ſi
*:.'=-J'.-_';. "_
.z._:. flour very' well; when it is cool, beat up five yolks and two
" - whiles oſeggs, and ſtir in a little ſalt and ſome nutmeg, and two
or three ſpoonfuls of ſack ; ſweetcn to your palate; butter a
' an
wooden bowl, and pour it in, tie a cloth over it, and boil it half
hour. \Vheſin it is enough, untie the cloth, turn the p'udding

.l'
..*.
-::_-_':*:;:.:.'
Nout'luto your diſh, and pour melted butter over it. '
To tricle'aflorzrct pudding.
-' 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 ſtir
- into that four large ſpoonfuls of flour, beat it well together, boil
fix bitter almonds in two ſpoonfuls of water, pour the water
. ctinto thc eggs, blanch the almonds and beat them ſine in a mor
-tar; then mix them in, with hillſ a large nutmcg and a tea-ſpoon
lfull of'ſalt, then mix in the reſl: of the milk, flour your cloth
well and boil it an hour; pour melted butter over it, and ſugar
if you like it, thrown all over. Obſervealways, in boiling pud
dings, that the water boils before you put them into the pot. 3
.nnd havercedy, when they are boiled, a pan ol'clcan cold water-ſi 5'
ſſ ſi ſ J" .

l
 '- .-_ '..'4 , >--l '.
. made T-Pſdi'tgard:Ere/52.', _ may ' X
juſt give yotrr pudding one diojn, then untieNthe cloth, _and it A' ' ,
, 'will turn out,_'without ſticking to the cloth. a I j - r'
--;-*-'5__t---
__ F 75, 'To-'make'4flctſffirpilddiþgfl'7ſiffJ'
,:'-.-:' 'ſſſi2--;-'_-:.",7 _','ſ'. .'."I ".Z-Jl 5 \.* U. *t'.'. .l::."'"> " '4 ſ .lj

_JI/'AKE a quart of milk, beat up ſixmggs, 'half .the Whites, zl ſi 'A

as beaten
one of abovffi ginger;
ſix ſPOQUfi'lF-'Of
then mix&out. .a teae'lþoonſul
alltogether, boilitanofrſalt-an'd
hourlnnd ct r "
a quarter, and pocturmelted butter; over it. .You' may put in - T,
eight eggstifi you haye'plenty, for change, and half a_ pound _ '
of prunes oreurrants. .. mit: ,z-,-;-,--.-. .- 2
..--. n '..;..: -.';'-* 33'7-3'77 *i®-"*'*-'-*"-53-' t
. ' " To "'"'*?f'ſſ"{";"-'z." Y-Ffbfeil-Z 'si-1; ".'LiLgzf - -.
._z,TAKE a quartſi. of milk, mix fix, ſpoonſuls;oſ flour. with a - t -.
little of the milk firſt, a tea-ſpoonful or' ſalt, twoteaeſpoonfuls ' *
bfþentcn
all together,
glnger,
and and
boil, two
_it an,hour..z,Y,0u-uray
of' the tinctyſſpfi ſaff:on;_-,
addzſruit Lthen-mix
-e_z you i
think proper-w; , _, w. .x. .0 w_-- .';=r..* its; - ;\.-.;.ct. '5 ' r
. - . _ _ , . - r
s -- ., . :.:: - .- 1 ' ' ' if: fixt r v. _ *..'oz 54
: . . '. To make-4 gifzz'ttfigl'tpnddizzg. -;...:b_>,_ '4 _.
ſi '*"M.
v<Tr"n'am
".\z'n"ft,e-1-"..q*"a1'r*f-w,

ſ ' ſiTſſAKE actp'o'und

-- -
of- fine flofir,
.,..<
cta'n'dſia
.-.-=r
pohnd_,,.;....I-
ofſifihlſittbfiadA -
grated,
mix withtake eight
them eggs butnext-milk,-
a plnt'oſ half the Whites,
then ſtirbeat thembrezzd
in_the iſp, find
and ,' þ "ct"_
flour, a pound of raiſins ſtoned, a Pound oſ currants, half ar ' 3
' pound of ſugar,.a®little beatcn'ginger; mix all well'togethcr) . ' ' '
--.tnd either bake or boil it. ,'It will take' three qqnr'ters' qlſitan -r =
hour's bakiug. .Put cream in," inſtbddof milk', if yoh'have'it'. , ſi
It will be an addition to the pudd'lng'. -* . . * ' v-'- 4'4
,:z,,_-:_s*
a ..: v . :£ : ' .i'.. , 'aft fill-7.)
, To makep bread [ry/ding. r '_ .-_.__,_; if: _
* ,- CUT off all the cruſt oſ a penny White loaf, hnd llice'fit'thllt _ſi - __"w-.M
.'-<,.*l-n.'>Iv.m-.-'a-.uſhaw
into a quart of milk, ſet it over 'a'chaffing-diſh'of coals 'till'thſie;_ .'
bread has ſoaked up all the milk, then put in _a piece of ſweet
burter, ſtir it round, let it ſtand till co'ld; or you'may boil-your
milk', and pour OVer y0ur bread andcovcrzit .up cloſe; 'dries full
' as well; then take the yolks of fix Eggs; the Whites of three. . _
and and
ſalt beat ſugar,
them up withchuſc
iſ you a little
it. i roſe-water andtogether,
Mix all vfell nutmeg, and
h little
boil l--' -j ' =
it half an hour. . _ . ' .. -... þ
' .' 4 1
<n--"
. v
*., 3. Pſg r _'.£.' ;. a -.þ ..: ';.-':-r 'i
_, , .. -_. ._. I.\-' .
 are: " - ' 7 "Their/runſ.
'
craro,,.-.
ſi five; 't 1.':i{.l..':.'; '..:ctst- '323- v-
' : TAKE
.zxz,
- ſſ citole
,_ all 217.
Tonium
' the make..::.*;
crumb of a'.:;-ſiale
aflnezþzrad a. penny-loaf,
puJdr'ng..-. cut_ , STI35!
_.:t it'va-a,
thin, a-'-ct

quart of cream, ſet it over a flowfire, till iti; ſcalding hot, then
let it ſtand till it is cold, beat up the bread and cream well to- '
__ them
gether,in grate in ſome nutmeg,
twoct ſpoonſuls of water,take
pourtwelve-'bitter'alm'onds,
the wate'r'tþ the cream boil
and
flir it in with a little ſalt; ſweeten it to your'palate, blanch the
almonds and beat them in a mortar,>with tWo ſpoonſuls oſ roſe
.Or orange-llower-water till they are a fine paſte; 'then mix them
' ' 'by degrees with the cream, till they are well mixed in the cream,
then take the yolks of eight eggs, the Whites of but four, beat
them Well and mix them with oureream,_thenmix_all well to
gether. A wooden diſh is bell, to boil 'it in; but iſ you_ boil it'
" in a cloth, be ſure to dip' it in the hot wateran'd flour it "Well,
tie it looſe and boil it hall' an hour.- Be ſure' tit'd'water boils ,
'_ when you put it in, and keeps boiling all theftinxe. ' \Vhen it is
enough," turn it into your diſh, melt butter-a'n'd-put in two or,
.-_._.4_.
three ſpoonſuls of white wine or ſack, give it a boil and pour i:
over your pueding; then ſtrew a good deal oſ fine ſugar all over
the pudding and diſh', and ſendeit to table hot. New milk will
do, when you cannot geterearn. You may for change put in a
few currants. ' " ' - " "' 53" '_.
.'._-.1-._

ſi '- i- '3 ETOPMIIEC an ordinary dykad'þrhſdin

' .TA'KE cttwcto'halſpenny rolls, llice them thin,g crul't and all,
'pour over 'them a pint oſ new milk boiling hot," cover them
"cloſe, melted
'little let it ſtand ſomehours
butter, to ſoak;
and beatſſup then and
the yolks heatgit well ofwitha
whites two -
.;-_ _.m..-4._-< eeggs, beat all together well with a little ſalt. Boil it half an
hour; when it is done, turn it into your diſh, pour melted but
ter and ſugar over it. Some' love a little vinegar in the butter.
If yourrolls are ſtaleand grated, they will do better; add a little
.-_.-* _-.
.ginger. You may bake it with a few currants.
..
-
.
-' ,_ " £££U ,' i make a &ahdbreadguddſizgu
5? TAKE the crumb ofa penny-loaf, as much flour, the yolks
_oſ-ſour eggs and two Whites, a tea-ſpoonful oſ ginger, half a
'tend
ound oſ raiſins
picked, ſtoned,
a little ſalt.. half
Mixa firſt
pound
theoſbread
currants Elcan ginger,
and flourſi, waſhed

ſalt and ſugar to your palace, then the eggs, and as much milk
'es will make it like a good butter, then the ſruit, butter the diſh,
Four it in and bake It.
._ ſ"
 it
erddeiPlez'n'ar'rd Edfiſi'. . ct ' R'IZL-h an

. - ...,:.,,':
r .*\-- ' -:,-Y'o
.. Iſ) gun' ſtrip)melted
:.*_* boiled
v 'I Ioafl--:.>
!',,<, , . "; ' ' _- ->
.w_.lo-.u-r>.a-m. u.- .
- i- TAxEia'þennyhlohſ, pour over'it halfa pint oſ mill: boiling-'
hot,"eover it cloſe, 'let it ſtand 'till it has ſoak'e-J u'p the milk-3'
then tie it up in a cloth, and boil it a quarter oſ an hour. \Vhcn
it is done, lay it in your diſh, pour melted btttter overit," and
throw ſugar all over 3: .a ſp0unſul oſ wine or 'roſe-Water dat-'si
as well in the butter, orjuice oſ Seville orange. A French
manchct
for does A
the uſeſi heſtFrench
z' but there arecat-cake
roll' or little loaves
does made
very on
wellpurpoſe
boiled' i

73 mal'carbefimt pjzddzflþ .jz , 5, .,

' PUTadozen and a halfof cheſnuts into a ſkillctſior ſaure-pan_ -
qſ water,
them and boil
beat them
them ainquarter oſ anmortar,
a marble hour. then
vwith blaneh
a little anipxl
ogange-. . .
flower or roſe-water and ſack, till they are a fine thin paſte; >
then beat up twelve eggs 'with halr" the Whites, and mix them
well, grate halſ a, nutmeg, a little ſalt, mixthem-with three
pints painte
your oſ cream
andand
mixhalf a pound oſ Lay
all togethern melted hurter, (wet-ten
a puff-ptſte all overitthe,
to ' ſ

diſh, pour in the mixture and bJkClf. (When _voqcah't getc'ca-n

take
into the three, pintsſetit
milk, oſ milk,
over beat up theſtirring
the fire, yolks oſ ſoutrcggs
it all and flie -
the timetillſiit
tſisl ſcalding hot, then mix it in the room 9f _the cream-i 7. ' _
rup'. :-'my

To make nflne plain balm' pitddfngſi- "i -,-*_ ,

it. YOU muſtit take

\Vhen a quarta oſlittle,
has boiled milk,with
and fine
put three
ſtout, bay-leaves into ' . _
make it into: an;
num-.u.'. .

ltaſty-pudding, with _a_little ſalt, pretty thick; take it pffthe z.

ſire,_and ſtirup
ſugar, beat in twelve
halſ a eggs
poundand
oſ halſ
butter,
the aWhites,
quarterſtir
oſ all
apound of ' .
well to-ſſ
ethcr, lay a puff-paſte all _'oveethe diſh and pour in yourſtufi', r -\'\24.'
'-e.'w,
v,F-'z_.nd-vwa-._ >'
'Ialf an hour will bake it.- ,.. . n a ..*...'. .
" , ſ Teuta/'ce prcſſttyjh'llla cbcrſſſirrgrdpitjdingr. __ _d
You 'muſt take a gallon oſ milk, and turn it wi.h runner,
then drain all the curd from the whey, put the curd into -a
nnortar, and beat it with half a pound oſ ſrclltbutter till the but
' fer and curd are well miXed; then beat ſix eggs, halſthett'hites,
'and ſtrain them to the'curd, two Naples biſcuitz, _or half apenny
roll grated; mix all theſe' together, and ſweettn to your pJ-_ 'Z-H-
=<1-
0.m.* -."\n'.f[

late, butter your party-pens, and ſu'l them. with the ingre-lieub,
i '> P 4. . .
 -*-T*-v-T >_- ,
,-,d--..-...x_>s-_->* '>

216. 'T fled" arc-'whan

Bake them, but don't let your oven be too hot 3 when they are
.hsi"
-L.-.1or.a_,.-
done, turn them out intoa diſh, cut citron and candied orange
peel into-little narrow bits, about an inch long, and blanched
almonds cut in long Hips, ſtick them hereand there on the tops
of the puddings, juſt as you fancy; pour melted butter with a
- little ſack in it into the diſh, and throw fine ſugar all over the
"ſink." _ puddings and diſh. They make a pretty ſide-diſh.
'ur.in
1 ſi _ Ta'fficte'an'aprirpt puddr'ng. _
. CODD-LE ſix large apricots very tender, break them'very.
'ma."*'"L*'."."*. ' ſmall, ſweeten them to your taſte. When they arecold, add ſix'
eggs, only two whites well beat; mix them well together with
apour
pintinoſyour
good crcam, lay Bake
ingredients. a puff-paſie
it half anallhour,
over your
don'tdiſh and _
lctſictthe
oven be too hot; when itis enough, throw a littlefine ſugar all'
over it, and ſend it to table hot. _ K _ ' I- - _ ' ' -
. -- -=. - L,-- \' ..z
'To make 'be '.Tpſter'r-b almandpudding. . . . .:. -
.w-'.....-u'-
'*' STEEP ſomewhat above three ounces oſ the crumb of white'
bread fliced, in a pint and a half of cream,- or grate the bread,i
'then beat halſla pint of, blanched almonds very fine till they
are like a paſte, with a little orangc-liowcr-wnter, beat up the '
r"*.. yolks oſ eight eggs and the whites or' four: mix all well together,
.-
put in 'a quarter of a pound oſ white ſugar, and ſtir in a little
' paſte
meltedatbutter, about-a.
the bottom or' quarter ofaand
your diſh pound 5' lay
pour a ſheet oſ puff' ſ
in thc'ingtcdicuts.
...
no'_..ffi,",.m_e._." Half an hour will bake it. ' ' -' -' '
tt'i ' *..'£; " ,. .'
.- To make. a vermicdli ptzdding.
ſi X YOU muſt take the yolks of two eggs, and mix it up with as "
much flour as will make it 'pretty ſtiff, ſo as you can roll- it out
Very thin, like a thin water; and when it is ſo dry as you can
roll it up together without breaking, roll it as cloſe as you can 3
'aunt-ze
then with a ſharp knife begin at one end, and.cut it as thin as
you can, have ſome water boiling, with alittle ſalt in it, put in
.- -.qn.
.,'- 'o.v*
...-x-. - £-r
' the paſie, andjuſi give it a boil for a minute or two ; then throw '
it into a ſieve to drain, then take a pan, lay a'layer of vermi-'
celli'and a layeroſ butter, and ſo on. When itis cool, beat it
up wellwell
beatit together, andofmelt
(a pound theisreſt
butter of themix
enough, butter and pour
halſwith the on it 5 ſ _
paſie,.
and the other half melt) grate the crumb of a penny loaſ, and
mix in *.' beat up ten eggs, and mix in a ſmall nutmeg grated, a
gill of ſack, or ſome roſe-water, a tea-ſpoonſul of ſalt, beat it
. '.- ' .. .. .all
 .L\\

Yemon7peel_jn,_andſi
fllþwell-together, and
'haile Plain and Eafj. v
dryſweeten
two large
it bla
to- es
ourofPalate;
mace and heata'little'
grate
"a, '-z._
them ' i 'A '-'t-. ?.' *".*.'*.

fine. You may, 'for change, add a pound of currants nicely'

--.-aſhed and pickcd clean 3. butter the pan or diſh you bake it in,
and then þOur in your mixture. It Will take' an hour and a half' '
baki'ng;
thin eruſtbutround
the oven
the muſtnot be the
bottom ſioſ toohot.
diſh orlſ ſides,
you lay 'a good;
it will be * '

Better.
. fading: for Iz'z_zzq_',,v,ſhd__.zl _. . = :. z
A YOU muſttalte a pint oſ cream and boilit, ſlit ahalſ-i A -
penny loaf, and pour ſithe cream hot over it, and'cover it cloſe.
till it is cold; then beat it ſine, and grateinct half a large nutmeg, e -
a quarter of _a podnd of ſugar, the yolks of ſcur eggs, but two \
Whites well beat, beat it all well together. XVith 'the half of'_. -' v' '.-'
'_'tt. ...v.,.-..
this
fron,ſill
oneſourlittle wooden diſhesz
red with cochineal, colour
green with one yellow
thcjuice with and'ſſ
oſ ſpinach, ſafe,"

blue with ſyrup oſ Violets; the *reſl mix with an ounce of ſweet
almonds blanched and beat fine, and ſill adiſh. Yoctiiriiilhes', '
muſt be ſmall, and tie your coversover very cloſewiih paek-ſi
thread. YVhen your pot boils, put them inct. "ſiAn hour will boil; ' im-c-"WY_'

them; when *enough,'t'u'rn them out inn diſh, thewhite one in?
the middle, and the ſour coloured ones rou'nd. U'hen they are; ' 4.
enoughſimelt
over, ſome
and throw freſhall butter'
ſugar wi:hdiſh.
over the it glaſs'oſ ſack', puddingſſ-
The white 'a'nd p'out'z'
diſh muſt be oſ a larger ſize than the reſt; and be ſure to but;
' 'ter
too your
ſull.-diſhes
. well
ct beforer .you
- put themjn,"
-- 'ſiand ' don't
i ſill-them'"
_ To make &ſweet-meat pziddr'ng. ' ſi 'X . -
' P-UT a thin puff-paſle all over your diſh; then havecandied
orange, and lemon-peel, and eitron,*0ſ each an ounce, nice'
them thin, and lay them all over the bottom oſ your'diſh; then'
heat eight yolks oſ eggs, and two whites, near half a pound oſ
ſugar, and half a' pound oſ melted butter. Beat all well togeu' ' '
ther 5. when-the oven is read v, pour it on vour ſ'*.-vectmeztrs.v An" '
hour or leſs will bake it. The oven muſt not he too h0t.'- u iſ -_'
To'izml'e
i GET a quart oſ a fine
milk, put into[Lint
it firepndding.
laureLleaves, boil it, _ ,
then take out your leaves, and ſlir in as much flour as will
make
in halſa
it apound
haſiy-pudding
oſ butter,pretty
then athick.
quirter
take
oſait pound
off, and
of then
ſugar,ſtira '

ſmallnutmeg grated, and twelve yolks and ſix whites'oſ. eggs-I i .

- Wfll '
 2'l,3"ſſ- i - 'Tde'ctilrit of Coeke'j; ' i i '
nati-chair: Miz'cſſzill well together, buſitterndiſh ana'þuriii
Xo'ur'fiufl'- ' A littlemore'tlian hall' 'an jiourfiill bnlteſi'it; 'fl
._;:..=i -'-.=-'-'ii--- '- -* i *, . .
' L" A Plpnl'd; 'wf'f .i' . '*,' ' ".:. '_ ' ' :- . 'l' -
* l' U l
-' i.- l i l-uh n., ,' Puddlngc' ' ' i * *
5 ..
' - LGET, a _quartof cream,. boil it with four or five 173' i'
laurel-I . . -

j Jeayes 1 then tnkethem out, and breglt in hqlſpupound of N_n

'me7.'
5.'1134
'.'-
-.'zF-
'r'-
nA
unWv--r"wio-.r-t4.n"-
plcs biſcuits, halfa pcund of butter, ſome ſack, nutmeg. _and al
little ſalt; take it off the fire, cover it_up, when it is almoſt cold, *
v putin two ounces of blanched nlmonds beat fin'e and the yolks *'
- of five eggs. .Mix all well together, and bake it in a moderate
oven half an hour. Sernpc ſugar on it, us it goes into the ovenſif i
-i_.,

_ j' To make 'a bread and Imtterjuddr'nm ,

'-.GET a penny loaf and cut it' into thin, flices of bread end;
Butter, _ as You do for tea. Butter your diſh as you cut themfi r
lily' llices al o'ver the diſh', then ſirew a ſcwcurra'nts clean waſh-a;
ed and picked, then'it' row'ſof bread 'rind þuttje'r, then a ſew cure?
t'_ant"s,"ztid ſo on till all 'our bread and b'ut'tenis in; then 'toke a'
c-'.'"*,"R*"M*.'
"fir
- pint,_'dſ'_milk,
grated, mix an bent up 'four
together with cggs,_':'r
ſugar to little ſ;1_lt,_ 5'half
your taſte poura this
nutmeg:
ovctſſ
the. bread, And bake it half an hour. A puff-paſtc under does t
heſt, -You [may put in_two ſpoonfuls of vroſe-water.
"
..' ---.
. r'
a:m. _ z __,- _,-, To ſhaken boiled rice pztdding. \
l- HAVING.got a quarter of a'pound of-'the flouroſ rice,
' put it over the fire with a pint of milk, and keep it ſtirring con-I
w.-,_u. ._,-.
fiantly, that it may not clodþ nor burn. When it is of a good
' a,., _ thickneſs, take it off, and pour it into an earthen pan; flir in;
half a pound of butter veryſmooth, and half a pint of creamor.
ent,"
;"*-v __ new milk, ſweeten. to your palate, grate in half a nutmeg and"
the outward rind of, alemon. Beat up the yolks of ſix eggs
and two Whites, beat all well together; boil-it either in ſmall
china buſons or wooden bowls. \Vhen boiled, turn them into
du.n-.._.-q"_.
a diſh, pour melted butter over them, with a little ſack, and
'throwſugar all over. - r *- v -*- .. -- ' .
. --_._V_.N-._ .

. To' make-'a cheap rice ptzdding.

7 G'ET a quarter ofa pound' oſ 'rice and half a pound of 'rſiaiſi
._

ſins ſinned, and tiethem in a cloth.= G:Ve the rice a great deal
ſi of
into'room
_ .,_. to ſwell. _Boil it uvo hours :@when it is enough turn it
_..,_
4-.*v._- your-diſh; and pour melted butter and ſugar over it, with
,_._ _ ,_ alittle nutmegſi, ._ -.; - ..- --.- .,; - . ;_ _. ,. .. .
iL'M _ ' ' '_ _ T!
. -. - "v
-
 ſide-Je L -

\
.- r, *' i i, nade'Pſtiiadnd-Ebſy.
.

__'.-'..- r-v': inn 1- * 1 .'HHI'HZd *. .v '1. so] ram ;;.

. '"i '',
"''--s-w..
- zz-_.;;,T .vT tzf _ ,.r':"_)*;t£3 r ._z- _, 1113.'1123 'zitrz ..
l'U ſ* To make a cheap pſam 'm przddmg, .. , -

GET'aquarter of a pound oſ ri'ee, tie itin a cloth, give ' i 4 w.'t

ſ-*'i--'
'*"fſ"'r.'
_Uffl'r*-ffW'"un1c7-'tK3J'T*U'"A -_.-,v"-.v-_.-T,.
., .

room for-ſwelling; Boil 'it.an hour,.then take it up, untie it," ' ._-
and
ſome'witha ſpoon
ctnutſimeg, andſtirſweeten
in.a quarter oſ taſte,
to yotir a pound'of butter,
then tie-it up grate
cloſe .

and boil it another'hour;

PMPW" bull-add
then takeit
tail.
up,_turn it into your-diſh,
"t i. 1.. ,. U i

I" 7
* ::' . ſi .-To maken cheap Imkzd rice paddfr'zg.-ai- ,-_--=,
J
s yf: i
;-_.-;:.--'.* t-'R .

® YOU'muſt
quart- take a ſtir
ofj'new milk', Zju'arte'r'oſſſa' pound
it'tha't'it does not'of*ſſri'ce,'boil-it
burn 3' "whenfitbes > .,

ins' toſibe' thick, take it off, let'it ſtand till it'isa littlecool; 7'.
_ t en' ſtir iri'well a' quarter' o'l' a'pound of' butter.'a*nd ſugar to ' .
your palate; grate a ſmall nutmeg, butter your diſh, pour it in', _'
and bake it. ' _. ſo
_ :ſi?.-;..- . * : 'naked pinned þrttſding, .-. T' ct
""TAKE a'ſſtiuarter of a' peſiekſiſſoſ'ſpiiiaeb,"þicked and "waſhed
clean, put itinto a ſauee*-pan,'tt*itn a little' ſalt, eover'it'cloſe; .
andLtn/hen'it is boiled juſt tender, throw it'into'a ſieve to drain'ſi
then chop it"with a knife, beat up ſix eggs, mix well 'with it
half a pint of crcam and a (tale roll grated fine, a little nut- . ._
meg, and a quarter oſ a pound of melted butter; ſtir all well. ' LA.
' .-..Ww... '_
together, put it into the'ſauce-pan you boiled the ſpinach, and l
keep fiirring it all the time till it begins to thicken ; then wet ' ſi
ſſand flour yourclcth very well, tie it up and boil it anct hour.
When
oxveriit, itand
is enough,
thejuice turn
of a itSeville
into your diſh, iſpour
orange, you melted
like it; butter'
as to" ,
ſugar, youit;muſt
may bake btttadd,
then oryou-ſhould
let it alone,
put juſt
igt atoquarter
your'taſte. You J* -i
oſ a pound

oſ. ſugar. _ You may add biſcuit in thereout oſ bread, if, you
'like it better. - .* 5 > , - -; - -- -
.. ,,: LH' -' *
To make qual-fig paſty-fig. . r z. r

_ ' a'pint oſ good ere-am, ſix-eggs, and halſthe Whites-3 þ -_ z

'laeat'them Well, and mix with the eream; grate a little nut
rneg in, 'addct little ſalta and a'little roſe-water, 'fit be agreeable;
grate,.in the'- crumb of a halſpcnny roll, _or'X a ſpoonſul or
flour,'ſir(t
the mixed which
flour oſctrice, with'ayou
littlepleat'
of the eream, ofa 'poonſul
. Butter'aſſcloth t.f '
weil, and
r ' ' flour'
 u \.

..__..
_n
>_
_\__
. _>Tlt'"1!rlef,CooX-eiy,, ' ,. ' * L. ,-*
'226* . .
\ -\'
flour it; then'pdt in your mixture, tie it not too cloſe, and
, boil it half an hour-failſ vBe _ſurc the water boils'beſore you
-..*-1,-;--.-
putitim 't 1.
.',:' 'To mdke'a'creai'ipuddingg ..:-'Hip , 7, .
.-,
I
i 'half
' *TAKE
a nutmeg
aſſ'quart'
grated,
of cream,
let itboil
cool,
it, with
beata up
blade
eight'eggs,',
of m'aCe, and,

' three Whites;- ſtrain them well, mix a ſpoonſul _of flour withi i
them, a quarter of a pound of almonds blanehed,"'and beat ver. j
xfine, with a ſpoonſul oſ orange-flower or roſe-water, mix wit I:
'the eggs, then by degrees mix in the cream, beat all welltoge-g
ther, take a thick cloth, wet it and flour it well, pour in. your l
.-*&...e- . .-v

_ ſtuff, tie it cloſe, and boil it half an hour. Let the_wate_r_boil.

all the time
' _mſielted butterfaſt;
over,when
withitalittle
is done, turnand
ſack, it into your
throw finediſh, pour
ſugar all
over-its . ,. _ '._ _ ... - .
' 7
- s
c-'_,>-;.'- .-'t\.v -
TAKE . '. 'To make
a quartzoſ a prune
inilk,"beat' pudding.
ſix eggs,- 'ict
halſ the Whites, ' with

.-_. .
half a pint of the milk and four ſpoonſuls of flottr, alittleiſalt t
and; two ſpoonſuls of beaten ginger; then by degrees _ntix in all l
the' milk, and apound of prunes, tie it in a cloth, boil'it an l
' hour, melt butter and pour over it. Damſons eatſſ,w'ell_'d9n'e_£h-;s, 1
.,_ ,. ,. ' way in_thchroorn oſ prunes. h, , . 1.) i'. 1', ' _ l
l
_v ,l i i. i; aſhaenflrl ped-ling. .i' ll

-'.ry._-.7_.-.
. _ .,--TAKE a. ſpod'nſhl of flour, a ſpoonſul.of cream or' milk,
an egg',- a littlenutrnc'g, ginger and ſalt; mix all together, and
r
boil it in alittle'woodcn diſh'halſ an hour. You may add a, 1
few currants. _ ' ' ' -
. ,0.. -u,.._--.,._wz._, .
*_ ' = To make an apple predding." A
i - MAKE a good pdſſ- paſieſi, roll it out hall' anſiinch thick, pare
your apples, and eore them, enough to fill the cruſt, and
cloſe it up,-tie it in a cloth and boil it. If a ſmall pudding, two
hours: if a large'one," three or ſour hours. When it is enough
_ turn it into your'diſh, cut a piece oſ the eruſt out' of the top,
butter and ſugar it 'to your palate; lay on the cruſt again; z'nd
'ſend it to table hot. -A pear pudding make the ſame way. And
.- c.- ;.
thus you may make a damſon pudding, or any ſort of þlums,
aprieots, cherries, or mulbcrries, and are very fine.
"..: . þ . . _.- . . TN
 ::.'.".*
ere-'41.

vnuUIc'LPIni': end ' .zztz'ffl. '

r'w -affle'
\>\
...',

v o make yeafl glzhnflirzgr;v ' __ ' ' 'v-MB-'I

i-liiA'i '- .

FIRST make alight dough as for bread, with flour, water,"

ſalt and ye'aſtct,.'_cover with a cloth," and ſet it_beſore the fire for gzna'-ev.anpa-
'.*zffl,.'_.h.-n"4

half an hour z then have a ſauce-pan of water on the fire, and

* when it boils, take the dough, and make it into little round
halls', as'ſibig as_ aiarge hen's egg 5 then flat them with your 1'
'pear-wi',
knimfi__ſhfþ_n_e__we-"r'1un ſer,

hand,
them; and put great
Take them care
into the boiling ſail
theyſidon't waterto ;_thea bottom
few minutes
of theboils
pot "
. or
theſauce-pan,
water boiling
for then
all the
they
time.
will be
AWhen
heavy;
theyandarebeenough,
ſure to keep
take i' '

' them up (which they will be in ten minutes or leſs) lay them in .
yourtodiſh,
any ſaveand have is
ſitrouble, melted butter
to ſend inabaker's
to the cup. - for
As halſa
good quartern
a way as
great many) and then you have U i
of dough (which will make a
only the trouble of boiling it. 7
. .. To make Norfolk dnſimplingl.
MIX a good thick hatter, as for p'ancakes ;ct take half apint i ra:fr-.v%rf*.,-'r-=WmVt.'1F;W-7* >.=-<r

or milk, two eggs, a little ſalt, and make it intoa batter with
flour.
which v drop
Havethis'batter.
ready a clean
Be ſure
ſauce-pan
'the water
of water
boils faſt,
boiling,
and into
two

or three minutes will boil them; then throw them into. a ſieve
to drain the water away, then turn them into a diſh and flir
a lump of freſh butter into them; eat them hot, and theyare
very good. - '
i To make bard dumpliizgn
* them
MlXin halls,
flour asand
bigwater,
as a turkey's
with aegg.
littlerollſalt,
themlike
in aa little
paſte,flour,
roll ' '
have the water boiling, throw them in the water, and half an 'ſſ 'fi-w
41:-
it?"
Itſ-La
57,_, 1.myw;r, ,

' hohr will' boil them. They are beſt boiled with a good piece of' ,
beef. You may add, for change, afew currants, Have melted
butter in a cup. - '
Amber way to make bard' dumflinga. ct '
RUB into Your flour ſun a good Piece of Butter, then rnaiteni-lw -' i i;

it like a cruſt for a pye; make them up, and boil them as __
above *'L IJ'U--I 'A .'* 1I'

'WZ'c
 me THe'ArIzſſCaWl-ery;
* ct- '7'0 makelappile dmaflingrſi'
. vMAKEJI''go'od'pulii-paſle, pare ſome large*'apples,'tut"tlre\fi
in quarters, and take out the cores very nicely', take a pieg.
of cr uſi,,and roll it toand, enough for one apple; iſ they are big
.chey will not look pretty, ſo roll the cruſt round each appleam'
inake them _round like a ball, with a little flour in your hand
Have a pot oſ water boiling, take a clean cloth, dip it in thz
' w'ater, and ſhake flour over it; tie each dumpling by itſelf,
and put them in the water boiling, which keep 'boiling all thi
' time -,' and iſ'your cruſl: is light and good, and the apples no;
toolarge," halſ an hour will boil them; but if the apples ii
large, they will take an hour's boiling. When they are enough,
lake them up, and lay them in a diſh; throw fine ſUgar all over
them, and ſend them to table. Have good freſh butter melted
in a cap, and fine beaten'ſugar in a ſaucer.

I.A
' Another 'may to make apple dumffli'tgs.
MAKE a good puff-paſie cruſi, roll itout alittle thickertluſſn
'.t.'-_-A.
ainſſa
crown
picce piece, pare ſome
oſ this'paſte, large cloſe
tie them apples,
in aand rollſeparate,
cloth every apple
boil'
them an hour, cut a little piece ofthe top off, and take out the
_ , 1 cure, take a tea-ſpounſul oſ lemon-peel ſhred as fine as poffiblr,
-.*-\,>. -.J *.4_.-" .
'm..
- juſl: give lnſi
water. it aeach
boil dumplingpuf
in two ſpoopſuls oſ roſe or orange-flowqrf
a tea-ſpoonſul of this liquor.
:ſ:i-z-..t:a._._.-4.-_-
- ſwecten the apple with fine ſugar, pour in ſome melted butrtrfl
and lay on your piece of eruſt again. Lay them in your diſ?
and throw_fine ſugar all over. '
l

To make a cheeſe-eurdflorendine.
1 I TAKE two pounds oſ checſe-ſicurd, break it all to pieces will
your hand, a pound of blanchcd almonds finely pounded, will
,. - a little roſe-water, half a pound oſ currants clean waſhed ill
ſmall', mix
picked, all well
a little ſugartogether, lay a puff-paſte
to your palate, in a diſh,
ſome ſtewed ſpinachput-i
. .- _
'
'out ingredients, cover it with a thin cruſt rolled, and laid-i?
croſs. and bake it in a moderate oven halſan hour. 'Asto
_4-._*._. ..:-u.
top-cruſi, lay it in what ſharpe you pleaſe, eit'her rolled
marked with an iron on purpoſe," _ ' _ "

..p.,-..
 '_mzjePIrfinbndEafl'. _ 'i ſ'zzeJ

hall' a dozen of Seville oranges, ſave thejuice," take out

pulp, lay them in _ water twenty-four hours, ſhift them
hrte or four times', then boil them in three or ſoul' waters, then '
rain them from the water, put them in a pound oſ ſugar, and
heir juicc, boil them to'a ſyrup, take great care they do' no;
lick to the pan you'do them in, and ſet them by for uſe. XVhen
you uſe them, lay a puff-paſie all over the diſh, boil ten pippins _
rated, quartered and cored,- in a little water and ſugar, and
lite two oſ the oranges and mix with the pippins in the diſh.
lake it in a ſlow oven, with eruſt as above: or juſt bake the
paſt, and lay in' the ingredients. * ' ' '
i_ſi
I)
To make
.
an artirbokc
-
pye, .
_ . He!
more

BOIL twelve artichokes, take off all the leaves and' choke,

lake
and the
iottorn bottoms
lay of
a your clear
quarter
pye 5 from
of the
lay ſialk,
a pound
then aof make
good
row a good
freſh puff-paſtecruſt,
butterctall
oſ artichoke's, the ' - ' '-._' .- ''3 _
overlittle
ſlrewa'

pepper, ſalt, and beaten mace over them, then another row, and as:
very
""l*
llrew the reſt of your ſpice over them, put in a quarter of a
pound more oſ_butter in little bits, take half an ounce oſ truffle££
and morels, boil them in aquartcr oſ a pint oſ water, pour the
_water into the pye, cut the truflles and'morels very ſmall, throw." ' '
all over
only thethe pye;
hard thenlay
yolks, have ready
them twelve
all over theeggs
pye,boiled
pour hard, take
in a gill of £ . ſi
_5 .
'white the
vdone, wine,
pyecover your Four
is enough. pye and bake'it.
large blades ofXVhcn
mace the
and cruſtiS'
twelve
. ger
'73

prppercoms well beat will do, with a tea-ſpoonſul of ſalt,

1, ſo make a ſweet egg 'pye,- _ .

z;$-LTAKE a good cruſt,"cover your diſh with'it, 'then have '_ .
ready_twelve eggs boiled hard, _cut them in ſlices, and lay'
them I" your pye, throw half a pound oſ currants, clean waſhed
and picked,
mixed all over
with halfa pint the eggs, wine,
of white then grate
beat up
in afour eggs
ſtnail well, ſ
nutmeg,
and make it pretty ſweet 'with ſugar, You are to mind to lay -
a quarter oſ a pound of butter between the eggs, then pour in VJHT.
-m\ſn-r*L-Ta*:*'>.'-'£
._,_,
your wine and 'eggs and cover your pye. Bakeithalt'-an hour, * ' " ' ' -
or till the eruſi is done. . ' ..'4 . ..- -_1.
i -\'.r -
---..

Tow, _. ,_*
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..t at; ct_ A.

3 ' incur: afeard),- -.' _' i

- _To rim/ce a pflatag He, V
' v ' BOIL three pounds of'potacttoes, peel them, make a good truſt
'e1...
ſi and lay in your diſh; lay at the bottom half a pound of buttci,
' then lay in your potatoes, throw over them three tea-ſpoonfuls
>-._.
þ of ſalt, and a ſmall nutmeg grated all over, ſix eggs boiled hail
m'A...-
and chopped fine, throw all over, a tea-ſpoonful of pepperflrcw
ed all over, then half a pint of white wine. Cover your pye,
'.ta. .- . .
'nd bake it half an hour, or till the cruſt is enough.

'_ 1 To make 'an onion pye.

;,.___;.
MMMN....
' WASH and pare'ſome potatoes, and cut them in flicesſipel
ſome
them, onions,
make a cut'them
good cruſt,incover
flices,your
parediſh,
ſome
layapples and of'i
a qſiuarter flice
v,.. w:-. _.,_. _.t_z. . pound of butter all over, take a quarter of an ounce of mace
beat fine, a nutmeg'gratcd. a ten-ſpoonful of beaten pepper,thre
tea-ſpqonſuls of ſalt, mix all together, ſtrew ſome over the bur
ter, lay a layer of potatoes, a layer oſ onion, a layer of apple,
and a layer of eggs, and ſo on till you have filled your py'
ſhewing a little of the ſeaſoning between each layer, an I
,£-*_'.-w _'. '_L.A .Lg,
quarter ofa pound of butter in bits, and ſix ſpoonl'ulsoſ water,
Cloſe your pye, and bake it an hour and a-half. A pounds"
....-Nh. -potatoes, a pound of onions, a pound oſapples, and twelvctggs
nd'.
An-Ju.
.
will do.
-= . . To wake an orangeado pye.
u 'MAKE a good cruſi, lay it over your diſh, take two onmgvI
-.-4_ -' boil them with two lcmons till tender, in four or ſive quarts-'of
water. In 'the laſt water, which there muſt he aboutaplffi
IK.lM.4'-o.Q-.Nd-AIM of', add a pound of loaſ ſugar, boil it, take them out and flic
them' into' your pye; then pare twelve pippins, core them an?
give them one boil in the ſyrup; lay them ball over the um;
and lemon, pour in the ſyrup, and pour on them ſome dunge
ado ſyrup. - Cover your pye, and bake it in a flow oven halfa
, ' hour. .
' 'HAr ._ v ' i To make aſhr'rret pye.
in'_v

_ _-"
' TAKE
i them, yourpyc,_and
fill your ſkirrets and
takeboil thema pint
to halk' tender, pcel them,
oſcream fliſff
the yolkſ
_
uw- * an egg, beat fine with a little nutmeg, a little beaten 'narw
a little ſalt', bent all together well, with a quarter-of a poundſ;
freſh butter melted, then pour in as much as ybur diſh will llOA-'v
.-4.''__in; .-.. auw
-',-AI-b
". ..:
put on the top cruſl and bake it half an hour. p You mail:
 made'P/aiir and Eafl. _ i i 225 1

in_ſome hard yolks of eggs = iſ you .cannoc Bat _cuam, put in'
milk,
do. but cream is beſt. About i _ two pounds
_v _ of
. theA root 'win
-. , To 'nal-e an apple pie', '
MAKE.a good puff paſte eruſt. lay ſome round the ſides of -
[he diſh, pare and quarter your apples, and take out the cores.
lay a'row of apples thick, throurin. half the ſugar you deſign
for-your pit', mince a little lemon-peel fine, throw over and .
ſqueeze a little lemon over them, then a ſew cloves, here and
there one, then the reſt oſ your apples and the refioſ your ſu- -
garct. You muſt ſweeten to your palute, and ſqueeze a little
more lemcn, Boil the peeling oſ the apples and the cares inv '
ſome fair water, with a blade of mace, till it is very good;
ſhain it and boil the ſyrup with a little ſugar, till there is but
very little
rruſi and it.
and bake good,
Youpour
mayitput
intoin your
a littlepie, _put or
qutnce on marmalade,
your upper , * ſ. F
il' you pleaſe."
' Thus'make a pear pie, but don't put in any quince. You
may butter tnem when they came out oſ the oven : or beat up _J
the yolks oſtwo eggs and halfa pint oſcream, with a little nut.
meg, ſweetened with ſugar, take offthe lid and pour in th'e
cream. Cut the cruſt in little three-corner pieces, ſtick about
the pie and ſend it to table. - ' . - - .

To make a them) pie.

MAKF. a good cruſt, lay a little round the ſides ofyour diſh, _ _
throw ſugar at the bottom ; and lay in your fruit and ſugar at
up. A ſew red currants does well with them; put on your lid,
nnl bake in a ſhck oven. ' .
Make a plumb pie the ſame way, and a gnoſeberry pie. If
you WOuld have it red, let it ſtand a good while in the oven, aſ?
'cr the bread is drawn. A cullnid is very good with the gooſe-._
_brrry pie. _ r _ _ _
To make a ſalt-fiſh pie. i 'i '

GET' a ſide of ſalt-fiſh, lay it in water all night, next morn- -

ing put it over the fire in a pan oſ water till it is tender, drain
it 'and lay it on the drtſſer, take offall the ſkin and pick the
meat clean front the bones, minceit ſmall, then take the crumb
oftv/o French rclls, cut in ſlices, and boil it up with a quart
tiſ'new milk, break your bread very fine with a ſpoon, put to
it your minced ſalt-fiſh, a pound oſ melted butter, two ſpopq
' UAS

T"'.""
- v*.,*'<4*-.".:
.
 ony-...
leM-L-'JQ
at."
e. . \
. . h' .
'- 2b6 i ' , The Art of Cautery, i i ' . þ

__
fele oſ-'niitlced parſley, half a nutmeg grated, a little beaten pep."
pe",-and three tea-ſpoonſuls of mullard, mix all well together,
_ make a good cruſt, and lay all over your diſh, and cover it up._
'-a. -.r-.,_
_ _-.fi"_ _
Bake it an hour. , -
, To make a 'carp picſiſi
\-.'-uL_'-.L.e;.mr- _ _-"_ _
*.ctf
-.
'TAKE a large carp, ſcale,.walh, and gut it clean; take an.
i ' eel,
fine, boil
withit 'an
juſtequal quantity
a little tender,oſpick
crumbs
off allofthe
bread.
meat aand
ſewminceit.
ſweet

_ _-s._. herbs, a lemon-peel eut line, a little pepper, ſalt, and grated
nutmeg, an anchovy, halfa pint ofoyſters parboiled and chop
r. v.a_... v._La- m_.: ped' fine, the yolks of three hard eggs cut ſmall. roll it up with
a quarter of a pound oſ butter, and fill the belly of the'carp.
Make a good'cruſt, cover the diſh, and lay in your carp; ſave'
- the liquor you boil your e'el in, put in the eel bones, boil them'
ſi. n-.M>_.ai. with a little mace, whole pepper, an onion. ſome ſweet-herbs,
.n'ufia-mh.-_a_l.fflzak-.u;r_'. '*ſie
and an
ct vadd anchovy.
to it a quarterBoil
of a itpint
till of
there is about
white wine,halſa
and apint,
lumpflrain'it,-£
oſ but,

a
ter mix'd in a very little flour; boil it up, and pour into your
pie. P,ut on the lid, and bake it an hour in a quick oven. li
there be any ſorce- meat leſt after filling the belly, make ballsol
it, andſmall
put eels,
into the pie. enough
If you have
a ſew to make to ſill not
yourliquor
diſh.enough, boil,
'ſ
' To make aſhal pie. A 3

- 5MAKE a good cruſt, cover your diſh, boil two pounds'oſeeh

.'.
atam.--\
man.-'. -_M "
tEnder, pick all the fleſh clean from the bones: throw the bone' X
'into the liquor you boil the cels in, with a little mace and ſalt,
.'
.'._e:. '..'
till it is very good, and about a quarter oſ a pint, then ſtrain it,
Ip the mean time cut the fleſh of y0ur eel fine, with a little lclJ
-.as.
-4-.t. . c"t.
mon-peel ſhred fine, a little ſalt, pepper_, an'd nutmeg, a t'ew*
crumbs of bread. chopped parſley, and an'anchmy; melt a quar
ur4aw.- ter oſ a pound of butter, and mix with it, then lay it in the diſh, X
cut the fleſh oſa pair of large ſoals, or three pair oſ very (mill
'_ ones, clean From tne bones and fins, lay i: on the force-meatand.
pourand
A ct on, in the broth
bake it. of'You
the ſhould
ecls youbO'l
boiled; put the
the bones ltd of
of the thewith)
ſoals piſ,
*._ſi".-...:
J-M.n-_.ſ-i,_-;.-
. ..-,.."-m'

the eel bones, to make itgoird. lſ you boil the ſoul bones with
- one
very orgood.
two little eels, without
Azdrthus you maythedoforce meat, your pie will be *
a turboctt.

' T'
£-:-\p'

41...-n

e.

...
 'mtde Plain and Eaflt in ' v 1'

' .I _' * FTa merite an &life. ,'_._.

,--,-.-_-.z.po-*'--*Ar_-

MAKE a good eruſt, clean, gut, and' waſh your eelS very' -
well, then cut them in pieces half as long as your finger; ſea. *
ſon them with pepper, ſalt, and'a little beaten mace to your pa
late, either high or low. Fill your diſh with eels, and put as
much water as the diſh will hold 5 put on your cover. and bake
them well. , - . * =

To make a flounder pie. 1

GUT ſome flounders, waſh them clean, dry them in a clorh,
juſt boil them, cut off the meat clean from the bones, lay a gaud
truſt over the diſh, and lay a little freſh butter atthebottomzand ,

on that the fiſh; ſeaſon them with pepper and ſalt to your rnin:!._v -
Boil the bones in the water your fiſh Was boiled in, with a little. '. -.*'

bitoſ
reel and
horſe-raddiſh,
acruſt of bread.
a littleBoil
parſley.
it till athere
very isjuſt
little enough
bit oſ lemort-r
liquor , . ct

for the pie, then ſtrain it, and put it into your pie; put on tue' _ _' 'ſ-vm :*ſ?r"W:'-*-!R*wPfw'-UXL'T. t 'rU
top-cruſt, and bake it.
- To make ba barring pie.

SCALE, gut, and waſh-them very clean, cut off the heads," * '
ſins, and tails. Make a good crufl, cover your diſh, then ſea
ſoh your herrings with beaten mace, pepper, and ſalt; put a *
little butter in the bottom_ of your diſh, then a row of herrings, 'f- J'L-*" 7;3'-YKTZYU*HJ-'*7ſ w-Mhx-LF -wL
ſome ſome
pare apples
onions, andand cut them
cut'them in thinallflices
in flices overall over,lay
thick, then peel ſi
a little
,z..'
butter on the top, put in a little water, lay onthe lid, and bake

' ' To make a ſaImon pie. ſi'-"*ſ

n-w

LMAKE a good cruſi; cleanſe a piece of ſalmon well. ſeaſon '

it"with ſalt, mace, and nutmeg, lay a little piece ofbutter at the -
bottom of the diſh, and lay your ſulmon in. Melt b'uttcr ac
cording to yonr pie; take a lohſter, boil it, pick out all the fleſh,
chop it ſmall, bruiſe the body, mix it well with the' butter,
w ich muſt be very good 3 pour it over your ſalmon, put on A
the lid, and bake it well. ' '
_ Qa _ ._ _To w.
\ \
 =ſ - sex-W- ..__

' alas .
j -. .Ybe Art ofCoo/Ee'y,

' vTo make a [ab/fer pie. .

1MAKE a good cruſt, boil two lobſters, take out the tailr,
cut them in two, take out the ut, cut each tail in'four pieces, '
-. .:-.*r.
and lay them in the diſh. 1 Ta e the bodies. bruiſe them well
"-.*'F"-.
with the claws. and pick out all the reſt of the meat; chop r
all together, ſeaſon it with pepper, ſalt, and two or three
-.. ſpoonfuls of vinegar, melt halfn pound of butter, ſiir all togect
. .m.u-Tnuv-,,
wage-.
"ther, with the 'crumb of a halfpenny roll rubbed in a clean cloth
ſmall, lay it over the tails, put on your cover, and bake it iua
"wi-..-.
A-Q-s-u.
N-_. >-n_* flow oven. -
' _ ' li
.._.9
K

-Kr2.-r.
To met/ce a' miſſ] pin,
. MAKE
v muſſels cleana in
good cruſl,
ſeveral lay itthen
waters. all over the diſh,-waſh
put them y0ur
in a deep ſlew
xz*.rx.z*r..\'._

M_e*-+.-z,4-_a. ;.1A-Mi_{
->xw,--r" 'pan,-cover them and let them ſtew till they are all open, pick
"U1..-v-nt- them out and fee there be no crabs under the tongue; put ther'n ;
A . in a ſauce-pan, with two or three blades of mace, ſtrain the li- L
o
' . quor
few crumbs
juſt enough
of bread
to cover
; ſtewthem,
them aa good
few minutes,
piece of fill
butter
yourand
pie,a
. put on. the lid, and bake it half an hour. So you may make *
an oyſlcr pie. .
_ p ' To make Lent mince pieces.
. . _.- _
\ 'SIX eggs boiled hard and chopped ſine, twelve pippins pared
þ and chopped ſmall, a pound of raiſins of the ſun ſtoned and 2
chopped ſine, a pound of currants waſhed, picked, and rubbed i
clean,a large'ſpoonful oſ ſine ſugar beat finc,an ounce ofc'itron, l
an'-'Qr"2-'Kn_r*'2r-*4 an ounce ofcandied orange, borh cut ſine, a quarter of an ounce z
of mace and cldves beat ſine, and a large nutmeg beat ſine; '
mix all together with a gill ofbrandy, and a. gill of ſack. Make
1.
. . .-,. t. _
' your cruſt good, And bake
o .
it in a ſlack
\ .
oven. When y0u make. al
your pie, ſquecze in thejmce of abevrllc orange, and a glaſs of _
z'ſila-'vex-cux' red wine. t
To collar ſalmon. ,
TAKE a fide ofſalmon, cut off about ahandful of the tail.
-. '_a-.a-_...'e. .'
an?
waſh your large piece very well, dry it with a clean cloth, wall! '
it' over with the yolks of eggs, and then make force-meat With 3
What you cut off the tail ; but take oſſthe ſkin, and put to it _
a handful of parboiled oyſiers, a tail or two of lob-llcrs, the
,.
yolks of three or four eggs boiled hard, ſix anchovies, a hand- a,r ' i"

vful of ſweet-herbs chopped ſmall,a little ſalt, cloves, mace, nut

l i . mcge li

.l
 -
-

*
_
. A.._, _
'*'arm?
"...,
,*,,,.

_ made Plain and Eajj'. ' - 4 '229

meg, pepper beat fine, and grated bread. Work all theſe toge
ther into a body, with the yolks oſ eggs, lay it all over the ſit-ſhy '1.'h
*-*l.,._ _
part, and _a litt e more pepper and ſalt overthe ſalmon ;'_ ſo roll gr,'l-*-MP"'1
;Z'"-_M"'*- *7!fi'n !r
it up into a collar, and bind it with broad tape, then boil it in
water, ſalt, and vinegar rbut let the liquor boil firſt, then put. ' '
in your collars, _a'buneh oſ ſweet herbs,
It willſliced gingertwo
takenear andhours
nut ct
mt'g; let it boil, but not too ſaſi.
boiling. When it is enough, take it up into your ſouſing-pan
and when the pickle is cold, put it to your ſalmon, and let it -
ſittnd in it till uſed , or otherwiſe you may pot it. Fill it up with
clatified butter, as you pot fowls; that way will keep longeſt.
' 'at

To eolldr eels.
TAKE your eel and cut it open, take out the bones, cut off i. '_Mrs
r,_-r.,f_-._Tf_e,_

the head and tail, lay the eel flat on the dreſſer, and ſhred ſome
ſage as fine as poſſible, and mix with it black pepper beat, grat
ed nutmeg and ſalt, lay it all over the eel, roll it up hard in lite
water,
tle withand
clotlts; pepper and ends
tie both ſalt, tight,
five orthen
ſix Cloves, threefireor ſome
(et overthe ſo'urſi

blades oſmace, a bay leafor two. Boil it, bones,head, and tail r ' awe-w?
kw.tF'f
en;
7 well together; then take out your heads and tails, put in your '
eels and let them boil till they are tender; then take them out,
and boil the liquor longer,-tiliyou think there isenough to cover '. þ '
them. Take it off', and when cold pour it over the eels,and co-_ '
ver it cloſe. Don't take off the cloths till you uſe them.
t

To pie/cle or bate berriizgs. a:

'I
ſſSCALE and waſh them clean, cut offthe heads, take out the 2:

"toes, or waſhthem
like. Seaſon themwith
clean, andmace
alittle put and
them tn againjuſt
cloves as you * i
beat, a verylittle .'* I'
.' A ._ '31.
l'7*'t'v04.

beaten pepper and ſalt, lay them in a deep pan, lay two or three ſi,t-.PnN
'W1'H.Wzaffirm
-*U._offl-u,n*®-.ffl>*. _us aw,
bay-leaves between each lay, then put in half vine-gar and half
water, or rape Vinegar. Cover it cloſe with a brown-paper, and
' ſend it to the oven to bake; let it ſtand till cold, then pour off
'thatmien
__the pickle, andtoput
again freſhThus
bake. Vinegar
do and water,
ſprats; but and ſend
don't them
bake to ' i
them

Athe'ſecond time. Some uſe only all-ſpice,but that is net ſo gnod_ .

To pick/e or bel-e "metreſ, to keep all tlteyear. - _*" 'i 7 '

GUT them,cut offthcir heads,cut them open. dry them very

,well with a clean cloth, take a pan which.they wrll he clever
ly in, lay a ſew hay-leaves at the bottom. rub the bone w'tth a
Q.3 little '
 " ' 'aLS-zzwmcmz-nhzu 'In-p

num.

\
\
. - \
_
- 233 'The Art of Cootwy,
-- beat
li-tle fine,
bay-ſalt beatand
black fine, takepepper
white a littlebcatct
beaten
fine;r'nace,
mix aa ſew
littlecloveg
ſalt,
. rub them inſide and out with the ſpice, lay them in a pan, and
- betWeen every lay ofthe mackrel put aſcw bay-leaves; then co.
*ver. them with vinegar, tie them down cloſe with brown paper,
t.-_,'..
J_w..<u-.-x\'44t.-",.
- put them into a ſlow oven: they will take a good while doing;
.. when they are enough, uncover them, let them (land till cold;
then pour away all that vineſigar, and put as much good Viſit-gar
L''1.i..r'.'
.. as will cover them, and p'ut in an onion ſtuck with clovcs. Send
,. them to the oven again, let them ſtand two hours in a vcryllov':
.oven, and they will keep all the year; but you muſt not put in
, your hands to take out the mackrel, ifyou can avoid it, but taltſſe ._.-,w
.Li.
.'Ata
a ſlice to take them out with. The great bones oſ the macltrt-l
mun.-ark-.".-a.
_._ taken out and broiled, is a pretty little plate to fill up the con
'h"-*:.rr-'.*.',
'ner 'of a tab!e.\ * ' - '

um. - Toſhufl mar-bel.

A;
.I..'_.AJ A
_ YOU-muſt- waſh them clean, gut them, and boil them in ſtilt -
72-Þ *2-z.' "* and water till they are enough; take them out, lav them in a
.>.t4>
._elcan pan, cover them with the liquor, add a little vincgar; and
when you ſend them to table, lay ſennel over them.

iſſjſi--:,
t "Liſi:
_ To pot a Iobſter. r
Eu
*.*'
27
'.
TAKE a liVe lobſler, boil it in ſalt and water, and pegit that
tak,.-
b-no water gets in'; when it is cold, pick out all the fleſh a'nd r
a--z,-q_ v_-_ body. take out the gut, beat it finein a mortar, and ſeaſon it '
with beaten mace, grated nutmeg, pepper, and ſalt. 'Mix all to
-..; ' _ gether, melt a little piece oſ butter as big as a large walnut, and
"NP'-*u.-r .- .'-.
.,*....'
mix it with the lobſter as you are heating it; when it is bzat to_
a paſte, put it into-your potting-pot,and put it down as cloſe and
__,;.
hard as you can; then ſet ſome freſh butter in a deep broad pan
...L-J
V-'a*AH"..G')L£',"$' ' ' before the fire. and when it is all melted, take off the ſcum at
the top, iſ any,and pour the clear butter over the 'neat as thick
.
as a crown-piece. The whey and (burn-milk will ſcttle at the
bottom let
oſ your
the pan; butbet-kc
_alwayſſs butter verygreat
good,care no'newill
or you of that
ſpoil gccs in,only
all; or and

put the meat whole, with the body mixed among it, laying
,.e-*. at.-_. them as cloſe together as you can, and pour the-butter over
ſi'hem.
'.PJ'.n
er.'TIMT
You muſt be ſure to let the lobſler ho well boiled. A
middling one will take halfan hour boiling.
' ' To
2
 '_ z"
_ ſiimade-Plafrtan'dEajy, v_ _ i . ' -' 'llzffl-gtl

.. . p i' 'To pa'ſiedrcſi. _ 7

' TAKIZ adlargeyeel. 'fltin it, cleanſe it, and waſh it very clean, 'c-Mx'T-w
.*.**'\"
-'*-"
-V"-
'H*fmMa'-m>wa*-p'tz7e-n"mav*zx-em.:rFnwmcqfl:w wf

dry it in a cloth, and cut it into pieCcs as long as your finger.

Seaſonthem with a little beaten mace and nutmeg,peppcr,ſalt,
and a'little ſal-p'runella'beat fine; lav them in a pan, then your'
as much good butter over them as will cover them, and clarified
if aabove.
as flow oven longer,
They muſt till they are
be baked enough,
halſan hourbut
in that youoven;
a quick muſt i
judge by the largeneſs of the eels. With a ſork take them cut,
and lay them on acoarfe cloth to drain. YVhen they are quite
reold, ſeaſon them again with the ſame ſeaſo'ning, lay them in
the pot cloſe; then take off the buttcr- they were baked in clear
from the gravy of the fiſh, and ſet it in a diſh before the fire.
When it is melted pour the clear butter over the eels, and let *
In the
them ſame manneſ
be covered youbutter.
with the may pot what yon
- pleaſe. . You
. . may

bone your eels iſ you chuſe it; but then don't put in any ſal
ptunella. ' . '
To pct'Ian:j:reyr._- ' i

SKIN them, cleanſe them with ſalt, and then wipe them
dry; beat ſome black-pepper, mace, and cloves. mix them with .
_ſalt, and ſeaſon them. Lay them in a pan, and cover them with' _
Clarified butter. Bake them an hour; o'der them as the eels,
o'nly let them be'ſeaſoffed, and one will be enough for a pot. z'bſſfflfi
44'
a'
-'HL'ZM
fffirfflffi'flv?
_Youutuſt ſeaſon them well, let your butter be good, and they
will keep a long time. - _ - * '
t 9'0 pot tbarrr. ſ '_ -ct
AFTER having cleanſed them, cut off' the ſins, tails, an
heads, then lay them in ro'ws in a long baking-pan; covcrthem' ''
with butter, and order them as above', - .

To pot a pike: ff.
7 YOU muſt'- ſcale it, cut off the head. ſplitit', and take out theſſ- ſ ' . -:'_'L-zt
*AfiT-vfl
.n'e\ſ.*-:nM"t'rk*vnrfi-\*-x

thine-bone, then firewlall over the inſide ſome bay-ſalt 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 acoarſe cloth
to drain; when it is cold, put it into your pot, and cover tt
Wllh cla'rificd butter. . - ' ' - -
- Qt I T'
l
 *zz_ i lfle'dflfl' Coakery,

To for ſhlman.
' -.' TAKE a piece o'ſ freſh ſalmon, ſcale it, and wipe it clean,
(let your piece 'or pieces be as big as will lie cleverly on your
pot) ſeaſon it with Jamaica pepper, black pepper, mace, and
cloves beat fine, 'mixed with ſalt, a little ſal- prunella', beat fine,
and rub the bone with. Seaſon with' a little oſ the ſpice, pour
clarified butter over it, and bake it well. Then take it out
carefully, and lay it to drain; when cold, ſeaſon it well, lziy
.'-/:;.,\.
it in your pot cloſe, and cover it with clarified butter, as a
.'.'-ia
1.'-'.T ove.
Thu's .you may do carp, tench, trout, and ſeveral ſortſſs of

a
'* '- ' Another way to pot ſalmon.
i -_ SCALE and clean your ſalmon down the back, dry it well,
and cut it as near the ſhape of your pot as you can. Take two
nutmegs, an ounce of mace and cloves beaten, half an ounce 0?
white pepper, and an ounce oſ ſalt; then take out all the bones,
cut off the jole below the ſins, and cut oſſ the tail. Seaſon the
- ſcaly ſidefirſt, lay that at the bottom of the pot; then rub the
ſeaſoning on the other ſide, cover it with a diſh, and let it ſtand
ct - all night. put
bottom; It butter
muſt bebottom
put double, andand
and top, the cover
ſcaly the
ſide,pot
topwith
and

" ſome ſtiff coarſe paſte. Three_hours will bake it, iſ a large
fiſh; ifa ſmall.one, two hours ; and when it comes out ofthe '
oven, let it ſtand half an hour; then uncover it, and raiſe it.up
. 'at one end, that the gravy may run out, then put a trenchcr
and a weight on it to_prcſs out the gravy. XVhen the butter ii X
cold, take it out clear from the gravy, add ſome more to it,
and put it in a part before the fire; when it is melted, pouril
over the ſalmon; and when it is cold, paper it up. As to the
ſeaſoning oſ theſe things, it muſt be according to your'palate,
mare or leſs. ' ' *

N. B. Always take great Care that no gravy or wheyoftlt? _

butter is leſt in the potting; iſ there is, it will not keep. -

H All-'t
 madc'Plain and Eafi." i _ A i '233'

>"_ c 'na P.-_'.ſſ' ſi

, .
llptka-c'rtonisi for the S-lACKſii 75 i

[don't pretend
directions ſortothe
meddle
cook, here in thel phyſical
orſi nurſe, preſume,Way
will; not
butbe
aſew
im .
v proper, to make ſuch adiet, &e. as the doctor ſhall order. _'
wa1W'r1*f-I4'
'
r
F'*M
j"fF.afi'*e'wm
'Me-
y;_-5"'\£_*trJx'l",em*.21"'w-*.?l

To make 'Nation broth.

TAKE a pound ofa loin oſmutton, take off'the ſat, put to
itone quart of wate-r. let it boil and ſkim-it well; then put
' in a goodCover
mace. piece itofcloſe,
up'per-cruſt_oſ bread,
and let it boil and an
(lowly onehour;
large don't
bladeſtir
of ſſ"

it. but pour the broth clear off. Seaſon it with a little ſalt, and '
the mutton will be fit to eat. If you boil turnips, don'tboil
'.'--ma,.. v,
them in the broth, but by themſelves in another ſauce-pan.

To lail 'a ſtmg of veal.

SET on the-ſcrag in a clean ſauce-pan: to each pound oſveal
put a quart oſ water, ſkim it very clean, then put in a good
piece oſupper-cruſ't, a blade oſ mace to each pound, and a little
parſley tied with a thread.v Cover it cloſe; then let it boil ve
ſoftly two hours, and both broth and meat will be ſit to eat.

To make begſ or take

" ſi
mutton broth for 'very weak' people, who
but little mad/lament.

_TAKE a pound of beef, or mutton, or both together: to a' .,

pound put two quarts of water, firſt ſlſitin the meat and take off . ' .
.

all the ſat; then cut it into little pieces, and boil it till it Comes _
,

to a quarter oſ a pint. Seaſon it'with a very little corn of ſalt; A'nm m,n-w<u-m."vr ..

ſkim offall the ſat, and give a ſpoonſul ofthis broth ata time.' ._.-
'To very weak people, half a ſpoonſul is enough ;to ſome a tea- - .-
ſpoonful at a time; and to others a tea-cup full. There is £' .

greater nouriſhment from this than anything elſe-___ > -,

.
1,.
To, ..
,.,

_
 =.'-=".:'u-.xrs:'*.'-a ſi-._ e-*uv.-r
'il
\'1

.
.,-..
=_
...'
,'Y234' ' i 'Then/(rieſ Caahhry,
-.

- To make'beef drink, which is ordered for weak people.

TAKE a pound of lean beef; then take off all the ſat and
.. M._z_ . ſhin, cut itinto pieces, put it into a gallon of watcr,_with the.
3,ſ '- ' . tillit
undeþerufl of a penny-loaf, and a very little ſalt." TLet it boil
comes to two quarts 5 then ſtrain it off, and it is a vetyſi
'; r; _ bearty.driuk. ' - i

-- ' - _ To make park broth. A ſi

TAKE tw'o pounds of young p'ork; then take off the lltin
and fat, boil it in a gallon of water, with a turnip and a very i
little corn of ſalt. Letit boil till it comes to two qU4its, then s
z; . *' . ſi
._ **_' flrainit
leave theoff, and let
ſettling at ittheſtand till cold.
bottom Takeand
of the pan, offthe-fat, thm li
drink halfa
aſ? - ' pint in the morning faſting. an hour before breakfaſt,- and at; *
- .. noon, if the ſtomach will bear it. ' *
- ſ _ ' - j * . . To hail a thicken. __ .
. LET your ſauce-pan be very cleanandnice; when the wattr
' hails put ln your Chicken, which muſt be very nicely picktd
. - and clean,then
is boiled; and takeſiit
laid in out
coldofwater a quarter
the water of anand
boiling, bour
laybefore
it inait,
'P ' ' - peh'ter-diſh.- Save a'll 'the liquor that runs from it in the diſh,
dut up your_chicken all in joints in' th'e diſh; then bruife the 3
l liver very' ſine', add'a little boiled parſley chopped very fine, a'_
'kry little ſalt, and a very little grated nutmeg: mix it all well
together with two ſpooſinſuls of the liquor of'the fowl, and pour'
it into the diſh with the reſt of the liquor in the diſh. If there
* isnot liquor enough. take two or three ſpoonfulsof the liquor:
- - it'wasſiboiled in, Zlap another diſh over it; then 'ſet it over a.
' m '- thaffing-diſh of hot coals five or ſix minutes, and carry it to
þ ii; 7 _ table hot with the cover on. This is better than butter, and.
__j-ſiz' * . lighter for the ſtomach, though ſome chuſe it only with the ll
£_ quor, and no parſley. nor liver, or any thing elſe, and that is
it'- according to different palates. lf it is for a very weak perſon.
take offlfthe ſk'nof
' ſ- _diſh. you ronſſthe
it, Chicken before but
make nothing you 'bread-ſauce,
ſet it en the chaffi'ug-_
and that
' is lighter than any ſauce you can make for a weak ſtomach.
if) . __ ' Thus you may _dreſs a rabbit, only bruife but a little piece of
. _3; - the liver. .
_,;:. . _' ' - ' . v _ T'.
 "gin-In." .
\

'."made"1=>_ia';>zaiaaaſy,l'.fjſſ 555.
qn-a-.*zg-mmL-uſna-'"n
-<-*,-".
_'4.,.- ._ .

A , _ Tahoil þigeam. _ '_

LET vour pigeons be cleaned, waſhed, drawn, and fltinned.
Boil them-in milk and water ten minures, and pour over them - -'
ſauce made thus: take the livers parboiled, and bruiſe them'fine
ivith as much parſley boiled and chopped, fine. Melt ſome but
ter', mix a little with the liver and parſley firſt, then mix all to
gether, and pour over the pigeons.

To hail a partridge, or any other. wildfowl. -

WHEN your water boils, put in your partridge, 'let it boil
ten minutes; then take it up into a pewter-plate, and cut it
in two, laying the infides next the plate, andhave readyſume
bread-ſauce made thus: take the crumb ofa halſpenny-rdl. or '
thereabouts, and boil itin halfa pint of water, with a blade of
make. Let it boil two or three minutes, pour away moſt of
the water; thenbeatit up with a little piece of nice hotter, a
little ſalt, and pour itovcr the partridge. Clap a cover'over it;
then ſet it over a chaffing-diſh ofcoals four or five minutes, and
ſend it .away hot, covered cloſe. ' - v'---,
.Lw',
;.

Thus you may dreſs any ſort of wild fowl, only boiling it" -'' t.
.-._. ;. _;
more or leſs, according to the bigneſs. Ducks, take off the .
ſkirts before you pour the bread-ſauce over them; and ifyou
tuaſl: them, lay bread-ſauce under them. It is lighter than gravy
for wcak ſtomachs. ' '
To hail alplaiee arflaamlerſi

LET your water boil, throw ſome ſalt in; then put in your
waterboil
fiſh, in ait'ſlice
till you think itTake
to drain. is enough, and takeofitthe
two ſpoonſifuls outliquor,
ot' the ". _ . _
with a little ſalt, a little grated nutmeg; then beat up the yolk - '
Oſan egg very well with the liquor, and ſtir in the egg; beat' '
it well together, with a knife carefully ſlice away. all the little
bones round the fiſh, pour the ſauce over it: then ſet it over a
fhaffing-diſh oſcozils for a minute, and ſend it h'ot away. Or. '
'n the room of this ſauce, add melted butter in a cup.
. .-. .
i To nii'ice 'veal or thicken for theſick, or weak prop/At
_lVlINCE achiclten or ſome veal very fine,takingoffthe ſkin; '
juſt boil as 'much water as will moiſten it, and no more, with 1 - .
my little ſalt, 'grate avery little nutmeg; then throw alittle ' .
-' ' . . flour '
do."_
 ..X'L'L;
T
*r.u.:\,L.;_x4-n._,-1.r.-a .

Hſi
'Ne
.- .r_1.. '.-
rit-36 i
_ , The Art of Cook-ny, _ . .
flour: over it', and when the water boils put in the meat. lid-p
ſhaking it 2b0ut over the fire a minute; then have ready two
or threeand
ſſplate, very thinthe
pour ſippets roaſted over
mince-meat nice it.
and , brown, laid in'th:

. þ A ; FYOU
.' ' muſt take
To puſ/a tbirkcnſcr
as much lbeſitk.
cold chicken as you think proper,
. -'_. . r A 'alte off the ſkin, and pull the meat into little bits as thickzr
'aquill; then take the bones, boil them with a little ſalt till
they are good. ſtrain it; then take a ſpoonſul oſ the liquor, a
ſpoonſul of milk, a little bit oſ butter, as big nsa large.- nutmrg,
ſirollcd in flour, a little chopped parſley as much as will lie our
fixPencc, and a little ſalt iſ wanzed. This will he enough
for half a ſmall chicken. Put all togethe_r into the ſauce-pan:
then keep ſhaking it' till it is thick, and pour it into ahot
plate.
To make thicken broth.
_ YOU muſt take an old eockor large ſowl, ſlay it;-then pick
'oſſall the ſat, and break it all to pieces with a rolling-pin:
. put it into two quarts of Water, with a good eruſt of bread, and
. a blade
have it. of
Iſmace.
you doLet
itactsit itboil ſoftlybetill
ſhould it is itas w'll
done, goodtake
as you
live would
or ſix
hours doing; pour it off. then put a quart more of boiling wa
ter,and cover it cloſe; Let itboil ſoftly till it is good, and ſtrain
it off. Seaſon with a very little ſalt. YVhen you boil a chickcn
ſat-e the liquor, and when the meat is eat, take the' bones, then
'break them and put to the liquor you boiled the chicken inl
with a blade oſ mace, and a cruſt of bread. Let it boil till i:
is good, and flrain it off.

To make thicken water.

TAKE a cock, or large fowl, flay it, then btuiſe it wilill
hammer, and put it into a gallon oſ water, with a cruſt of bread.
Let it boil half aWay, and ſtrain it off.

"To make white caudle.

YOU muſt take tvi'o q'uarts_'oſ water, mint in ſour ſpoonſuls
of oatmeal, a blade or two oſ mace, a piece oſ lemon-peel.
let-itboil, and keep ſtirring it ot'ten. Let it boil about a quar
ter of an hour, and take care it does not boil over; then ſtrain
 un,_X

made Plain and Eaſj. - i 3'7 4- 'A

virthrough'a coarſe ſieve. When you uſe it, ſweeten it to your .

painte, grate in alittle nutmeg. and what wine is proper; and
tiſ it is not for a ſtele perſon, ſqueeze in thejuice ofa leman. - ''*

BOIL the gtuel To make 'brown

as above, with lixcaudle.
ſpoonſuis oſoatmeal, and . i

ſtrain it; then add'a quart of good ale, not bitter; boil it, then
ſa-eeten it to your palate, and-add halſ a pint oſ white wine. 5 -
.When you don't put in white wine, let it be halſ'ale.
To make watengrrrrl.
YOU muſt take a'pint of water, and a large ſpoonſul oſoat
meal; thenoften.
liirringit ſtir it together,
Dcn't letand let itover,
it boil boil up three
then or ſour
ſtrain times,
it through i
_a ſieve', ſalt it to your painte, put in a good piece oſ freſh but
ter, hrew it with a ſpoon till the butter is all melted, then it:
will be ſine and ſmooth, and very good. Some love a little * *'\w'--.' -.I _

pepper in it.
i To make pamrdc. i
,-_:-.w- *e
'en-.

YOU muſt take a quart oſ water in a nice clean ſauce-pan, ',--4,

abladeoſ mace, a large piece of crumb oſ bread; let it boil two

minutes,
ſine. Mixthen take out
as much theas'will
water bread,make
and bruiſe it in asa you
it as thick baſonwould
very. '.i

have; the reſt pour away, and ſwceten it to your palace. Put' _ £ r-y.
rn'a piece oſ butter as big as a walnut, don't put in any wine, it
ſpoils it; you may grate in a little nutmeg. This is hearty and
good diet ſor ſick people. '

To boilſago.
PUT a large ſpoonſul of ſago into three quarters ofa pint of -'
vntcr, flir it, and boil it ſoftly till-it is as thick as you would
hive it; t-hen put in wine and ſugar, with a little nutmeg to
your palate. '
To &oil/bliſſ; A i . -. _
IT is a hard ſinne ground to powder, and generally ſold for. . i' 4
one ſhiliing an ounce: take a large tea ſpoonſul of the powder
and put it into a pint of boiling water, keep ſtirring it till it is? * '
likea fine jelly; then put wine and ſugar to your palate, and;
lcrnon, iſ it will agree. p.
an'
 .

'.a . , . .
had-et-.__ '

. i 333_ i' .- ZYbeArtafC/'oo-knji, 'i

'LctLclue.
.dnLK-ar.'AMa.
n-dQ't1UIfll4-.='MmAxLr\.y-ſ)*c

, z .' a. - ® ' To make iſingzapjelzy. * "ſi " t

. TAKE a quart. of- water, one ounce of iſinglaſs, half air _v
ounce of cloves ,,b0il them to a pint, then ſtrain' it upon .ctl i
pound of IOaf ſugar, and when cold ſweeten' your tea withigſii
You may make the jelly as above, and leave out the ctor/La;
Sweeten tojy'our palate, and add a little wine. All other jeſties"
you havein another chapter. * ,
i To make 'be pectoral drink. '.i'.
r' 'lax
.-.-i.
.\}*"TKIZE a gallon of water, and halfa pound of pearſ-barley, t
boil it with a quarter of a pound of figs ſplit, apennyworth of' il
.
.
-_
' liquorice fliced to pieces, a quarter of a pound of ralſtns ofthe- zl
-,'i_.ie..en. . .ſi-L
3 't
_ ſun ſtoned; boil all together till half is waſted, then ſtrain it aſſeſ'
.
.',_..
a'.. '_ This is ordered in the meaſles, and ſeveral other diſ'orders, for-3,
a'
' a drink. > ' . , i
' i
_ To make buttered water, or wbat the Germans call egg-ſhop,
e
'who are very fa'nd of it forſhpper. ' You have it in tt'ce i-,
.Lu': '.l
7,
-._,_, chapter for Lent. 3- I
a.
' TAKE
water, putWhen
ainpintof
it begins
a piece water, tobeat
oſ butter boil,
asup bruiſe
bigthe
as yolk
a itſmall
between
ofan eggthewith
walnut, ſauce-
twothe
or :
a;.__
LA
' .three knobs of ſugar, and ſſkcep ſtirring it all the time it is one'
-eeLvs-a-lt'eI-vK
' the fire.
i pan and a mug till it is ſmooth, and has a great frethz' then it -
'is fit to drink. This is ordered'in a cold, or where egg will i;
agree with the ſtomach.
- To make ſeed water. '
._.,'1.
_TAKE a ſpoonful ofcoriander-ſeed, half a ſpoonful of Garas .
and
way bruiſe it withand
ſeed bruiſed theboiled
yolk of
in an egg,of water;
a pint Mix it with
then ſack
ſtrainand
it,
'
double-refined ſugar, according to your palate. '
.,
-".-..'
-'f-
.'-"'L'
'. .'.:._
fl'o make breadſoop for tbeſirk.
" TAKE aquart of water, ſet it on the fire in a clean ſauce;
t<,. A-.'...
1._ :-._- ' pan, and as much dry cruſt of bread cut to pieces as the top ofa i
penny luaf, the drier the better, a bit of butter as big as a wal; *
not; let it boil, then beat it with a ſpoon, and keep boiling it .
'
til'l the bread and water is well mixed: then ſeaſon it with a, i
.
very little ſalt, and it is a pretty thing for a weak ſtomach- T,"
i v - _ . 0
-.-%'_">_\ '
-.
)
son..ud-.un.
 Will! Plain" and EaÞ-ſi " V "259.
7'0 make artificial 'aſſes-milk.
_TAKE two ounces of per'd-barley, two large ſpoonſuls of
iar-tſnorn ſhavings, one ounce of eringo root, one ounce of
lhina root,"- one ounce of preſerved gingcz, eighteen man' .
iruiſed with the ſhells, to be boiled in three quarts of water,;'_
ill it comes to three pints, then boil a pint of new milk, mix
it with the rcſl',and put in two ounces oſ balſam ofTolu. Take'
nlfa pint in the morning, and halſ a pint at night. *

Cows milk, next to milk, done wisſ

TAKE a quart of milk, ſet it in a pan over night, the next'
norning take off all'the cream, then boil it, and ſet it in the pan
'gain till night, then ſkim it again, boil it, ſet it in the pan- '
again, and the' next morning ſkim it, warm it blood-warm, and . ,
lrink it as you do aſſes-milk. It is very near as good,and with
ſome conſumptive people it is better. ._ . '

BOlL a quart oſTomilk,

makeand
a 1Qorm'
a quartdrink. - With the top-i ' _'
oſ water,
Hull of a penny-louſ and one blade oſ maCe, a quarter of an'
hour very ſoftly, then pour it off, and when you drink it let it
dewarm. . - ' * .
Toap<>und
PUTIſlUMCr Of niake 'haiIey-water. 3' two quarts of' £ = * '
oſ pearl-barley into ſi _

wat'er,
it off. let it boil, to
Sweeten ſkim it palate,
your very clean,
but boil halfſweet,
not too away, and
and put
ſtrain
irt . > i i A
two ſpoonſuls of white wine. Drink it luke-warm._- '

To make ſage tra.

TAKE alittle ſage, a little baum, putit into a pan, nice-a ' v v vofir'
.>a

lemcn, peel and all, a ſew knobs of ſugar, one glaſs of white , ' '
t*ine,'pour on theſe two or three quarts of boiling water, cover
t, and drink when dry. When you think it ſtrong enough of
the herbs, take them out, otherwiſe it will make it bitter.

To make i: for a child.

LITTLE ſage, baum, rue, mint and penny-royal, 'pour '
Doiltng water on, and ſweeten to your painte. Syrup oſ cloves, -
Ere. and black-cherry-watet. you have in the Chapter of Pre
erver.
'I ..
4. * ' ſi
<
Linne"
1311.,.
 . .
mio = : . Liquor-'far
i -_ Thea child that be: 'be ' Ilictruſh.
Art of-Caokery,

" TAKE halfe pintof ſpring water, a knob of double-refined

i ' yolk
ſugar,of a.an egg,little
very thenbitbeat it in a beat
of alum, largeit ſpoont'ul of thejuice-(si
well together with the _.
uba."
I'-LJ-ou'a-.r.-
l5;.
1.ct-dna;
.Lſi."
.-.-.-;. ._
ſage, tie a rag t'o the end oſ the ſtick, dip it in this liquor, and f
" often clean the mouth. Give the child over-night onedtop gl' t
' * laudanum, and the next day proper phyſic, wuſhing the muutli 0
ffi_.--"rflwr
often with the liquor. it
L...on..w
. ' r
' .'i
'
'To boil ronzfreyxroonr
- _'..-.
._;-...;
L-z
..2er
TAKE a pound oſ comfrey-roots, ſcrape them clean, cur
them into little pieces, and put them into three pints of water, 7
Let them boil till there is about a pin't, then ſtrain it, and when .,
it is cold,.put
bortom, throwitinro a ſauce-pan.
it away; mix it withIt'there
ſugar istoany ſettling
your palate,atthe
half ſ
apintofmountain wine, ea'rthcn
then pour it into a'clean and thejuice of aſetlemon.
pot, and it by forLetit boil," r
uſe. Some'
.,--..\a.-,..- He:
.:_Y\.-<.
I;
-.';_L-'J.'L".'L-J.
boil it in milk, and it is very good where it will agreee' and-il' ,
>. . reckoned a very great flrengthener. .. ,._.
_.
..l
_

'm.,
All-.
c H A P. Xl.
.-.-am;.*_,.-f'W\*'_.O.AP:J*A &Þ
hue.

. For Captains of Ships.

'gX
-"*-*\n* v_,p'

To make catcbup to keep 'werityyeam _

.ſ.,,
'... 'ſ 'TAKE a gallon of ſtrong ſiale beer, one pound of anchoz

4;>-ct--.
vies waſhed from" the pickle, a pound of ſhalots, peeled, halſarq A'
.ounce of pepper,
of whole mace', half anorounce
three of cloves,
four large raeesaofquarter
gingcr,oftw'oquerg
an aunte *ſ
,
of the large
cloſe,and letmuſhroom-flaps
itſimmer till it isrubbed to pieces. ſtrninit
half waſted,then Cover through
alluhii T

a Hannel-bag; let it ſtand till it is quite cold, then bottle it. '
You may carry it to the Indies. A'ſpoonful of this to a poun-i
of freſh butter melted, makes a fine fiſh-ſauce; or, in the room r
of gravy-ſauce. The ſtronger and ſtaler the beer is, the better
the catchup will be. . v ,t=-l
. _ \
 ' 1

brede' Plain' and Eafl; ' . - 24:

To' make ſtith-e to len-p 'be wise/e year. -- *
YOU muſt take twmty-ſour anchuvies, c'n_0p_ them,- hnneq'
ind all, put to them ten ſhalots cu'r ſmall, a' handful of ſcraped -
horſe-raddrſh, a quarter oſ an ounce of mace, a quart of white'. -
wine, a pint
anchovy of wa'tct,
liquor, a pint one lcmon
of red cut'into
wine, tWeheſlices,
c'oves,'nalſ a pint
twelve of
pep-ct
per-toms. Borl them ingether till it Comes to a quart; ſiraiti
ſtuff, cover it cloſe, and lterp it in a cold dry place; two ſp'oonſi .'
ſuls will he ſufficient ſora p'nund of butter. - -' - >
It is a pretty ſauce ei:her for boiled ſowl, veal', &c. o'r in the'
morn
with aofpiece
gravy, lowe:ing
of butter lt with
rolled hot water, and thiekening
in flour; ct iſ

To pot drij'pi/zg tafryfiſh, ment, orfritfers, He."

. TAKE ſix pounds of good heef-dripping, boil ſſit in ſoſt wa-'l
ter,- ſtrain itinto a pan, let it ſtand till cold; then' take off the' -.
hard ſat, and ſcrapc off the 'gravy which lliclts to' the infide; '
7l'nns do eight 'times z when it is cold and hard, take it off. c'ean'
from the water, put it into a large ſauce-pan, with ſix bay-
leaves, twelve cloves, halfa pound of ſalt, and a' quarter of' a_ .
pound oſ whole
let ſitt ſtand till it pepper. Let the
is hut enough to fat be all
ſtrain m'elteda ſieve
through and juſt
intohot;
the -
pot, and ſtand t-ll it is quite cold,- then cover it up. Thus you.
may do what quantity you pleaſe. 'The heſt Wan- to ltcep any _
ſort uſ drtpping is to tu'in the pot upſide down," and then no rats . _
(ell get at it. li it will keep o'n ſhinboard, it wrll made as fine ,
puſſ-pttſte cruſt as any buuc' can do, or cruſt ſo'r pud'dings, &a. I *

To pick/e um Jromzsfir fbeſcaſi' ,

WASH them clean With' a piece of Hannel in ſalt and water; '
themthem
put boil intoa ſauce-pan
up three times inand throwalittle
their ſalt overthrow
.own liqttoctr,*'then them.them
Let .

into-a ſieve to drain and ſpread them on a clean cloth; let them ' '
lie till cold, then put them in' widc-motrthed btittles.putin with
them a good deal oſ whole mace,- a little nutmeg fiited, and a
ſeat,- cloven. Boil the ſugar-Vinegar of your own making, with a
good deal oſ whole pepper, 'ſome races oſ gingcr, andtwo or '
three bav-lcavcs..Let it boil a ſcw minutes, then llrain it, when
itis cold pour it on, and fill the bottle.v.*ithmutt0n ſat fried;
carl: them, tie abladder, then' a'leather over them. kccp it down' " ſſ'
cloſe, and in as cool a place as poſſible. As to. all Other pickles;
you hare them in the chapter ofPicleles. . * - - '
Toffl
 \-*-i i
' i
an;._

'klu-
.t/nt
' 24: The zlrl J'Coakny,
if;
Lſi
.*_'ſi*3.'='£

To make muſhtroom powder.

rd.i:.-d'
+'6-£_.ſi."'l-
" TAKE halfa peck o'i ſine larpe'thick muſhrooms freſh, nail)
them clean from gritand dirt with a ilannel rag, ſcrape out the
. .When'
'4w. .-!he. -. .
inſide, cut out all the worms,-put them into a kettle over the
I fire withottt any water, t'wo large onions ſtuck with cloves, a
ne"v$-t._7earLn.p-_*.Aſ-su.\_e.
lar e handful oſ ſalt, a quarter of an ounce oſ maCe, two tra
ſpoonſuls of beaten pepper,let them ſimmer till all theliquoris
boiled away, take great care theydon't burn z then lay them on
ſieves to dry in the ſun, or in tin plates, and ſet them in a [lack
oven all night to dry, '.lll they will beat to powder. Preſs the
...L.-*.-
ſi powder down hard.
what quantity you in a pot,'and
pleaſe for the keep
ſauce.it for uſe. You mayþþu't
eſi
aI'3- ._..-\-.t*w-.
.'--.-'K't...t._-_.,.:.
. To keep miſſ/"coins tvitbaat pick/e.
TAKE large muſhrooms, peel them, ſcrape out_the inſidt,
.ſ..
e."
'lu-
put them into a ſauce-pan, throw a little ſalt over them, and lct
them boil in their own liquor: then throw them into a ſit-rew
drain, then lay them on tin plates, and ſet them in a cool ovtii.
. Repeat it often till they are perfectly dry, put them into a cletii
ſtone 'ar, ti'c them down tight, and keep them in a dry plate.
They eat deliciouſly, and look as Well as truffies.
A'ilſii
'-
4 i - To keep articbolte-Izottamr dry.

.a'N: BOlL them juſt ſo as you can pull off the leaves andthr
choke, cut them from the ſtalke, lay them on tin platesſiſtt
it?
23.
.tv
.".'
them in a veey cool oven, and repent it till they are quite dry;
a
' -' then put them into a ſtone pot,_and tie them down. Keep lllcnl
in a dry place; and when _vou uſe them, lay them in warm n'a
"I,r
a0-:4 , ter till they are tender. Shiſt the water two or three timct
They are fine in almoſt all ſauces cut to little pieces, and put
in juſt before your ſziuce is enough. -
.

<"'
r_. -_,.- . - To ſ'y articlvokc-Þollomr.
LAY them in water as above ; then have ready ſome butter
hot in the pan, flour the bottoms, and ſty them. Lay themiu
your diſh, and pour. melted butter over them.
'.4'-wno'<_

To ragao artirbalte-lzaltomr.
theſoregotng
TA-KE twelve
rcceipts
bottoms,
:v take half
ſoſtenapint
themoſinwater,
warma water,
piece aſ it:
].*
_M]\'_-
L.
. * - ' rot;
 F' ".v-z-T,
sgze-ff'z'm
'

_ U ' made Plain and Eafl. ſi 243 -

ſlrong ſoop, as big as a ſmall walnut, half' a lþnonſul oſ the ct' '
mchup, tive or ſix of the dried muſhmnm's, a tea-ſþoonſul Of ' *
the muſhtoom powder, ſet it on the fitc, ſhake all together, and
.ffl it boil ſoftly_tw'o 0r three minutes. Let theJat" water you *-'
.p'ut 'to the bottoms boil; take them Out hot, lay them in yourv
diſh, pour the ſauce over them, and ſend them to table hot.
.,= SCALD
.quite them,
tender; Toſſfi-iraſey
take then
half lay artitboke-bottam.
themoſ inmilk,
a pint boiling water
' till
a quarter oſ athey are
po'und _ iſ

.
v,_t>>t'buttet rolled in flour, ſtir it all one way ull'iz is mick, then r , _
and
ſiirinpour
a ſpoonful
the ſauce 4 o drq/ifiſh.
oſmuſhroom
over er
them.' pickle,
. ' lay
'' the bottoms in a diſh, .- _ I t

AS to (tying fiſh, fitſi waſh it very clean,- then 'dry it well - '
flew-pan
and z then
flour it; takelh'ON
ſome ofin the
yohr fiſh, and 'ty make
beef-dtipptng, it of ita boil
fineinlight
the T; l

drain, andLay
BUTTER
brown. make ſauce
'tthe
onþan, To
la'y bakefiſh.
theaccording
bOttomin thetofiſh,
ot' yourthrow
a ſieve or a. coarſe
fancy. . ſalt
little A over
cloth - A] '
to 33'

_it and flo'ur; put a very little water in the diſh, an onion and . A þ- - ,

ſinedtipping on the fiſh. Let

a_bundle of ſweet-herbs, ſtickit ſome
'be baked
littleofbits
a fine light brown;
oſ butter or the ' ' - A , ct 2

.tvhcn enough, lay it un a diſh before the fine, and ſkim off all
'_the ſat in the pan; ſtrain the liquor, and mix it up either with _5 p;
the fiſh-ſauce_or ſtrong ſoop, or the catchup. - ' ' '- , , ,

To make a gratzyvſbap.
ONLY boil ſnſt water, and put as much oſ the ſtrong ſoopſſ
to it, as will make it to your palatc. Let it boil; aud if it
wants ſalt, you muſt ſea'on it. The teccipts for the ſoop you
have in the chapter for Soops. ' '
To make pmſt-ſoop. ' .- 'ſi
GET a quart of' peaſe,boil them in two gallons of water till
they are tender, then have ready a piece oſ ſalt pork or þ'eef,
which has been laid in water the night before; put it into the
.ppt. with two large onions peeled, a bundle of ſweet-herbs,
' 2 * celery,
 *J'_' \'_ 'i

ſ 244..
F'be Art ofCuckoo,
celery, iſyou have it, half a quarter of an ounce oſ whole pip.
per; let it boil till the meat is enough, then take it up, andif
the ſoop is not enough let it boil [lll the ſoop is good ; then <-':

ſtrain it, ſet it on again tohoil, an-l rub in a good deal oſ dry
' Tmint. Keep the meat hot; when the ſoop is ready, put in the _.e-.,_-._v,._
w,

meat again for a few minutes and let it boil, then ſerve it away.
If you add a piece of the portable ſoup, it will be very-good.
'The onion' ſoopyou have in the Lent chapter. - *
To make porſc-pua'ding, rr beef, Go; i

MAKE a good cruſt with the dripping, or mutton ſuet, if _

you have it. ſhred fine; make a thick cruſt, take a piece'oſ
ſalt poxk or bceſ,which has baen twenty-four hours in ſott wa. q-u.-r.._-,-

ter; ſeaſon it with a little pcpp-r, put it into this cruſi, roll it -
up cloſe, tie it in a cloth, and boil it; iſ for ab0ut ſour or five' r
pounds, boil it five hours. ' * - .
And when you kill mutton, make a pudding the ſame way, \
only cu* the fleaks thin; ſeaſon them with pepper and ſalt, and i
' boil it three hours,- iſ large; or two hours, ifſmall, and ſo ac
1. eo:d?ng to the ſtzc. - - -
i
Applbpudding make with the ſame eruſl', only pare the ap.
'pit-s, con: them, and ſill your pudding; if large, it will takeſi
five hours boiling. \Vhen it is enough, lay it in the diſh, cut ſi
. _ ahole in the top, and ſlir in butter and-ſugar; lay the piece on ſ
ſi-
at.-.
.L- ſi again, and ſend it to table. '
i theAcruſt
prunt-puddin'r
as ready, ileats ſine,prunes,
it with made the
andſame way,itonly-when
ſweeten according'
.4'-.'o
L.;...
-to your fancy; cloſe it up, and boil it two hours.

-*.LN-
'_*'<.'LL
4'- i'L-* ='J:
p , 51"a zhake a rice yeddings _
' TAKE what rice you think proper, tie it looſe irt- a-cloth,
and boil it an hour :' then take it up, and untie it,- grate a good
. . w ,.. deal oſ nutmcg in, ſtir in a good piece oſ butter, and ſweeten
_.
to your palate. Tie it up cloſe, boil it an hour more, then take
it up'and turn it into your diſh; melt bmter, wlth a lit-tle ſugar t
.'*'. _
ctre
"L'*
r-t
-'.<r and alittle white wine ſo: ſauce. -

-;"Je.
.:'.J;-*J:-*t
 lifflr:f-T-'.Wz
'' p

tnadr Plain attd_Eafi.' . i

A 'To make a ſittt-puddtnþ _l -' i p 1 7 _
A.4-
'ct - --- _
, - GET a pound oſ ſuet ſhred line, a pound oſ flour, a pound
oſ c'urrants picked clean, half a potmdoſ raiſins ſtoned, two
tea-ſpoonſuls oſ beaten ginger, and a ſpoonſul oſtinctute oſ ſaſ
A'Fy-1'
ſron ; mix all together with ſalt water very thick; then either
boil or bake it. ,

A ſiver-ptm'dt'ng &ailed.
GET the liver of a ſheep when you kill'one, and cuctt it as
thin as you can, and chop it; mix it with as much ſuet ſhred no
ſi't
"1*-<.-i

ſine, haiſas many crumbs oſ nread or biſcuit grated, ſeaſon it

with ſome ſweet-herbs ſhred fine, a little nutmeg grated, a little
''d-
beaten pepper. and an anchovy ſhred ſine; mix all together with
a little ſalt, or the anchovy liquor, with a piece of butter, ſill '
the cruſt and cloſe it. Boil it three hours. 4a.

To make anioatmcal-pudding. .
_*iTail-AN
-.'l'h.ilx*=lffld
a.
-,
.
GET a pint oſ oatmcal once cut, a pound oſ ſuetſhred fine, ' _. .A - .tafl
. _ _,
a'r'0-dN'P

a pound oſ currants, and halfa pound oſraiſtns llon'cd; mix all ' _.,
together well with a little ſalt, tie it in a cloth, leaving room'
ſor the ſwelling. . . . . - . ._- _
LZ

. .-_-
To bake an oatmraI-puddt'ng. '.

BOIL. aquart oſ water, ſeaſon it with a little ſalt; when the

water
ſhr boils,
your ſtir in
ſpoon; thetake
then oatmeal till itſtre,
it offthe is ſollirthick youſpoonfuls
in two can'r 'eaſily
oſ t - i -.<'-'.F*._tuzedt
.-__ :',.*_-:I,_.t>_.' \}*"il-',>\ſi,m A

brandy, or a gill of mountain, and. ſweeten it to your palate.

vCrate in a little nutmeg, and ffir in half a pound oſ currants ſi'
'*.
*-'."'
.r:-.-
clean waſhed and pickcd; then butter a pan, pour it in, and .
bake it half an hour. -

21 rice-pzljdz'ng baked.
ct BOIL'a pound oſ rice juſt till it is tender; then drain allthe '
_tvater ſrom it as dry as you can, but donlt ſqueeze it; then ſtir j '. "*r".

in a good piece oſ butter. and ſwceten to your palace. Grate - _, _ _- .

'my
a;
z-S-rwv
,_-,.
n,-a,,.->
t. ſmall nutmeg in, ſtir it all 'well together, butter a pan, and
pour it in and bake it. You may R3 add a ſew
. currants
i ſor change. '
Taxiſ' .v'..--"

' e
 _ 'fiſhe-Art itſ (looke-r),

_Taſi 'nate a pcaſh-prrdzlinz.

BOIL it till it is quite tender, then take it up, untie it, ſlit -,
in a good piece oſ butter, a little ſalt, and a good deal oſ beaten i
pepper, then tie it ctup tight again, boil it an 'nour longer, and it
will eat fine. All other puddings you have'in the chapter oſ.
Puddings.

To make a barrira aſ French leans. . '_ ;

TAKE a pint of the ſceds of French bcans, which are ready; ſi
dried ſor ſowing, waſh them clean, and put them into _a two;
quart ſauce-pan,ſi'.l it with water,and let them boil two_hours; t
' iſthe waterwaſtcsaway ..too much, you mull. put in more boiling, 't
t'
water to keep them borltng. In the mean .ttme take altnoſl: halt '
a pound'oſ
ſiwhen n:cc
it is all freſh butter,
melted, putmaking
and done it into any
a clean
noiſe,ſlew-pan, and
have readya
i-'
r
pint baſon heaped up with onions peclcd and ſlited thin, throwſſ 5
them
about into
that the
they;pan,
mayand
be fry
all them
alike,ofthen
a ſitte
pourb-OWn,
off thcſtirring
clear water
them'' 'r

ſlew-pan
from the zbeans
ſtir allinto
together, andand
a bnſon, throw in athe
throw large tea-ſpoonſul
beans 'ofv r
all into the
beaten pepper, two heaped ſull oſ ſalt, and ſtir it all togcthrfſi "
for two or three minutes. You may make this diſh ol whatſii
vthickneſs you think proper (either to eat with a ſpoon, or. other-'
ways) With the liquor you poured off the hearts. For change,v ſ
you may make it thin enough ſor ſoop. KVhen it is oſthe pro
per thickneſs you like it, take it ofi'tlte fire, and llir in a largeif
ſpoonſul of Vinegar and the yolks of two eggs beat. The eggs' 'ſ '
. may be leſt out, iſ diſliked. Diſh it up, and ſend it to tabic. i

To mal-e a fowl-pie. ' _ _i

FlRST
then makevery
take ſome richfine
thick cruſt,orc0ver
bacon, the diſhham,
cold boiled withflice
the it,
pafle,
and, ſi

lay a layer all over. Seaſon with a little pepper, then put in the? ſ.
fowl, after it is picked and cleaned, and ſinged ; ſhake a very;i
' ltttle
it withpepper
ham, and ſalt into
ſcaſoncd thea belly,
with put in apepper,
little beaten little water, cm'cr
put ſion the ;L
.

.-_ct-*_-.*_'.ſi_'._-.'_l
lid and bake it two hours. When it cornes out oſtltt; oven, take i
halſa pintoſ water, boil it, and add to it' as much oſtne ſl'rong'v ſ
ſoop as will make the gravy quite rich, pour it boiling hot into. i_
the pan and layon 'the lid again. Send it to table hot. Or lay a. £_
. . ' 'PICCG L

raw'
 ll
L-'V
jrq22.',
_'n-fwa
vnafz T'zfi-zcirzwgh
A

i made Plain and Eaſy. A ' ct i i'24l,7'

pTece oſ beeſ or' pork in ſoft water twin-it -ſour hours, flice it _ '
in the room oſ the ham, and it will eat ne. _

4 if' l- Toinake a CbeſL-irc prrL-pieſorfla. " ' '1 i.A

ſſTA'KE ſome ſalt pork that has been boiled, cut it into thin '

allices.
goodanequ-tl quantity oſ potatoea paredofand fliced thin, make .__,.tA.,_
cruſt, cover the diſh, lay a layer meat,.ſeaſonedſi with
a little pepper, and a layer oſ pmalQt'S; then a'layer oſ meat, 'Luna.
-'ya-
_=-.'P*-'!-"
alayer of potatoes, and ſo on till your pie is full. Seaſon it
with pepper; When it is full, lay ſome butter on the top, and
fill your diſh above halt' full oſ ſoft water. _Cloſe your pie up,
and bake it in a gentle oven. ' -' i
.<_

To make ſea 'vrniſonia ' .-. Pl._e',

.'*-.-<w....

WHEN you kill a ſheep, keep ſtirring the blood all the time . ' '7?
:&wren-T
-£l*'.a".,'z;.ar*"-ir'f,*-F_"I'<.-<\"
till it is cold, or at leaſt as cold as it will he, that it may not
congeal; then Cut up the ſhet-p, tak-.- one ſide, cut the leg like
a haunch, ct't off the ſhoulder and loin, the neck and b'taſt in
two, ſteep
permit you,them all inout
then take thetheblood, as and
haunch, longhang
as the weather will
it outofthe ſun i l 'r

as long as you can to be ſwec-','anl maſt it as yon do a haunch

of veniſon. It will eat very ſine, eſnecially-iſ the heat will give
you leave tb keep it long. Take off all the ſuet before you lay
it in the blood, take the other joints and lay them in a large
Pan, pour over them a quart oſ red wine. and a quart of rape
t-inegar. Lay the ſat ſide of the meat downwards in the pan, on
a hollow
let tray ishours,
it lie twelve beſt, and pour the
thentakc thewin: andbreaſt,
neck. Vinegarand
over it: i
lain,"
54.,
_x
..T
out of the pickle, let the ſlnnldȝr lie a week, it' the heat will -w-.*,.

ltt you, rub it with bay-ſalt, ſalt-pent, and coarſe ſugar. oſ

each a quarter oſ an ounce, one handful oſ common ſalt, and 1'Ng'
let it lie a week or ten days. Bone. the neck, breaſt, and . .-'.

lain; ſeaſon them with pepper and ſalt to your Palate, and <'"vW"JT-W'"FA WZK'ÞPGZ T7*e'.:.4* -F:=.
ſhake a paſty as you do veniſon. Boil the bones for gravy to '-.
4 ..l_ 'l
4

ſill the pie, when it comes o'ut-oſ the oven 3 and the ſheulder,
boil ſicſh out oſ the pickle, with a preſt: pudding. .ct
_ And when you cut up_the ſheep, take the heart, liver, and '
llghts, boil them a quarter oſan hour, then c'ut them' ſmall, and'
rhop them very fine; ſeaſon them with ſour large hladescſmace.
twelve Cloves, and a large nutmeg all beat to powder. Chap a ,'
lKfund oſ ſuet fine, half a pound oſ ſugar, two pounds oſcur
-r 1', 4. - ' taizt=
 IN;

I , i " '2348 _ * Yþ' Art aſCnl-cry, X

' _rauts clean waſhed, halfa pint of red wine, mix a_'.l vGell rage. ſ
_. i' ther, and make a pie; Bake it an hour, it is very rich.

a make dun-'fling 'robe-r: you brave. wbi:_: &read.

QZl * TAKE the crumb ofa two-penny-loaſgrated fine," as mue-3
_ - * _beeſ-ſuet ſhred as fine as p0ffiblF,2_. little lzlt, halfa ſmall _nutni-g
. grated, a large ſponnſul ofſugar, dear two eggs _with two ſpoon
' "iſ . _iuls of ſack. mix all well ingcther, and roll them up as big asz'
21? zurltey's egg. Let the Water boil, and throw them in. H4i£
ſi '*;; ' an hour Wlll b0il them. for ſauce, melt hutter with a little
_53' w: ' - ſack, lay the
and ſtrew dumplings
ſugar in adiſh'.
all over the diſh, pour
7 _the _ſauce over them;
ſi
'
A . - Theſe are very pretty, either at land or ſea. You 'pull oh
' : , . _ſerve to rub yom hands with ficur, when you make them up,
-''- "gri L The portable
gbdpter. ' ' ſoop' to czzrry qbroad,ſi you
ſi have
* in the Sixth'

_ fI' -
, _ . . . _
,_.*'.-ſ._5_._,-
=i'.fflrh;
,1234.;
;.u_".-_him,*._3'.'_

_ . - CHAP. xn.
HogS-Puddings, .Sauſages;
ſo make aImond ÞOgI-P'IMVZF' ' i
A twp pounds of bet-Must _or marrow, ſhred very ſmall, j
a pound and a half oſ almonds blanched, and beat very fine with
ffl.f I'7] ſi dffne
ofte-water,"
ſugar,on: pound
it litt_l= of half
ſalt, gratedan bread,
ounce apſpound
mace, and a quarter i
m-tmeg,2nd

'cinnamoctn together, twclvc yolks of eggs, ſcur Whites, apiutof t

" 'il ſack,a pint and a halfoſthick cream. ſome roſe or o'ange-flnwz ſj
753 - _ ' et water; boil the cream, tie the ſuſſrun in ubzg, and drp inthe 1'
ſſ 'i ſi 'dree-m, to colour-it. Firſt beat your eggs very Well; then ſtirin _'
, 'your almonſids, then the ſpice. the ſalt, and ſuet, and mix all ;
ſſl; 'your ingrcdienrs together; fill your guts but half full, put 9
, '73 ' _ ' ſome bitsthem
hnd þoil of citron in theofguts
3 quarter as yOu fill
gin hour: ſi thetffi' _tier them* up, 'l

' ii' . lull-2"

. 1!
7.
-*.'-.<z.-".*:-. N
 made Plain and Eajjul
'249'

v ' Another way, * ' 3 .

U TAKE a pound of beef marrow chopped ſine, half a pound
' ſſweet al'monds blanchcd, ano bent fine with a little oranae.
gon-er Or rote-Water, hall' a pound oſ white bread grated fine,
half a pound oſcurrants clean waſhed and picked, a quarter of
3'and
pound of finecage-mer,
ſugar, a quarter
cmnamon of each olananequal
Ounce oſ mace,and
quant2ty, nutmeg,
half a ct -'
him t.ſ ſack: mix all well together, with half a pint of: good
_cream, and the yolks oſ' ſour eggs._ Fill your guts half ſull,
tie them up, and horl them a quarter of an hour. You may
leave out the currants for change; but then you muſt add a .t ,_.
'1
gun-ter oſ a pound more oſ ſugar._ II'

A tl-z'rd way. v
HALF a pint oſ cream, a quarter oſ a pound of ſugar, I
quarter oſ a pound oſ currdntg, the crumb of a halſpenny roll *:=33'
-JrN*MU"T'F$M>'F*'T-V
grated fine, ſix large pippins pared and chopped ſine, _a gill of
lack,or two ſpoonſuls or roſe-waterflix bitter almonu$ blanchcd
and beat ſine, thezolks oſtwo eggs, and one white heat ſine 3
_mix .tl] tOgether,fill the guts better than halſlull, and boil them
'3 cluarter of-an hour. - ' ' I
To make bagſ-puddz'ng: t vitſ' turnen.
TAKF. three pounds oſ grated bread to ſour pounds oſbeeſ- _ T-iFr-WTFWP'MI-WNMTJPZ_HL,'M
ſttet finely ſhred, two pounds oſcurrants clean picked and waſh- J
ed, Cloves, mace, and Cinnamon, oſ each a quarter oſ an ounce, >
finely beaten, a little ſalt,'a pound and a halt oſ ſugar,a pintof "
ſack, a quart of cream, a little roſe-water, twenty eggs well'
hearen, but half the Whites; mix all theſe well together, fill the
guts half full, boil them a little, and prick them as they boil,
to keep them from breaking the guts. Take them up upon
clean tloths, then lay them on your diſh; or when you uſe .
them, boil them a few minutes, or eat them cold;

To make I/latk-puddirzgr.
FXRST, before you kill your hog, get a peck' oſ gr'tits, boil
them half an hour in water , then drain them, and put them
into a clean tub or large pan; then kill your hog, and ſave two _ '
quarts
blood isofquite
the cold;
blood oſ themix
then hog, and your
it with keepgtuts,
ſtirring
and itſiirtillthem,
the i rw'.uzFfflq.
i..nN-ynzo'am.

'well together. _Scaſon with a large _ſpoonful oſ ſaltga quarter of

a ._ Uſ.
 '.a'mQiJſL-E-AmL"
nen;

250 _ * The Art qf Cookery, _ ſi.

In ounce oſeloves, mace, and nutrneg together, an equal quart. ii
_ tity of each 3 dry it, beat i't well, and mix in. Take a little win. 7,
- the ſlalks and chopped
ter ſavoury,ſweet very and
marjuram, ſine;thyme,
juſt enough to ſeaſon
penny-royal them,
ſtripped oſ 1
...L
h'in-41
bdk'uz
a'J-
ta
v-Loeud and to give them a flavour', but no more. 'l'he next day, tak; 3,
_*'-'-r-.*
"Ht.
*v- -the
veryleal
clean,
oſ the_hog
then tieand
one cut
end,into
anddice,
beginſcrape
to fill and
them;
waſhmixin
the guts
the'

ſ_ " ſkins
ſat as three
you fill them,
parts full, be
tie ſure put inend,
the other a good deal oſ
and make ſat,pndtlingt
your ſill the'
v.yn.-a,v\_,. .

what length you pleaſe; prick them with a pin, and put them.
into a kcttle oſ boiling water. Boil them very ſoſtly an hour; -
then take them out, and lay them on clean ſtraw. '
24
ln Scotland they make a pudding with the blood of a gooſe.
'___what-.-
'lient-.r: Chop off the head, and ſave the blood ;' ſtir it till it is cold, "T
'*W>-"'*"'ZT
then mix it with g'uts, ſpice, ſalt, and ſweet-herbs,accordingi
.*.-'.'.
.i...,
to their fancy, and ſome beeſ-ſuet chopped. Take the ſkin of'
'he neck, then pull out the wind pipe and ſat, ſill the ſkin. tie A
. it at both ends, ſo make' a pie of the giblets, and lay the pudl
,.L ' ding in the middle. . -= -
'.'._. . . "*
..'rt. To makefineſtruſagn. . ſſ'li
-:-':...t._.A. .
\ .'*_'*d'**
V"
4''.1
"'He
._ _ YOU muſt take ſix pounds of good porlt, ſree from ſkin,
- griſtles, and fat, cut it very ſmall, and beat it in a mortar till
.
'it is very line ;' then ſhred ſix poundsoſ beef-ſuet very fine and
.
free from all ſkin. Shred it asfine as poſſible; then take a good
-
r.,.A .'FZY'L'MIZU
deal of ſage, waſh it very clean, pick off the leaves, and ſhred it ,
very ſine. Sptead your meat on a clean dreſſer or table ; then
ſhake the ſage all over, about threelarge ſpoonfuls; ſhred the, .-. .

T.
thin rind of a middling lemon very fine and throw over, with
'Act-u 'as many ſweet-herbs, when ſhred fine, as will fill alarge ſpoun;
' . grate two nutmegs over, throw over two tea-ſpoonſuls of pcp-_'
it'
and' ". .
per, a large ſpoonſul oſ ſalt, then throw over the ſuet, and mix .-.

_ l it all well together. Put it down cloſe in a pot; when you uſe
'4'__.1'_'._.'-M
'5. them, roll them up with as much egg as will make them roll
,.x
ſmooth. Make them the ſize of a ſanſ-age, and fry them in but;
ter or good dripping. Be ſure it be hot before you putthem in,
and keep rolling them about. lVhen they are thorough hot
and oſ'a fine light brown,thcy are enough. You may chop this
meat very fine,- iſ you don't like it beat. Veal eats, well done
thus, or veal and pork together. You may clean ſome guts, and
1'
fill them.

2"
 madeiPIain vand Eafl, _' ' ' '
I-.'zsz
i p

v.-*'m_-vu.*u.-o.-;i.
.r:
tus-Ft.
1"
m'Iſ-1.'
2.'-,"

.
.
r' TAKE three To makeofcommon
pounds ſarL/Zzgu.
nice porlt, fat and lean together, .l
-"cfl*Wao'ye-to.*me".-'-"PnVe3=a:
WithOut ſkin or griſiles, chop it as ſine as poſſible, ſeaſon it with _

a'tca-ſpnonful
ſhred of beaten
ſine, about pepper. and two
three tea-ſpoonfuls; mix of
it ſalt,
well ſome ſage' ,
together,

have the guts very nicely cleaned, and-ſill them, or put them
down in a pot, ſo roll them of what fize you pleaſe, and fry
them. Beef makes very good ſauſages. - 1 . .
To. make Bolognoſanſekest A .

TAKE a pound ofbacon, fat and lean together, a pound'of i _ -. .-

beeſ, a pound of veal, a pound of pork, a pound of beefgſuet,_'

eut them ſmall and chopthem ſine, take a ſmall handful of ſage,
pick off the leaves. chop it ſine, with a few ſweet-herbs; ſca
-. _ -.
ſo'n pretty high, with pepper and ſalt. You muſt huvea large .
gut,
put itand
in, fill
andit,prick
thenthe
ſet gut
on afor
ſauce-pan of water, when
fear of burſting. Boil itit ſoftly
boil' t ' v

an hour, then lay it on clean ſtraw to dry."

c' H A P. xm. ,. l1
To Pot, and mal-te Hams,l_&<l_:.l i .
"M_-..._-_.._u.m,-.-_

. t , , ſ '
-W_f*}:7* <my<t
*v To pot pigeon: or fawlr. a.e..,,ffl,
> CUT off their legs, draw them and wipe themſiwith a cloth, -
.
butdon't waſh them. Scafon them pretty well' with pepper and '
f-lt, put [hent into a pot, with as much butter as you think will
me: them. when melted, and baked vſiery tender; then drain. * ' ' .uum-n1;
vr.___
-eam-u,'zrmwzmwqmue

Shem very dry from the gravy; lay them on a cloth ; and that .-<_>_ m.-

will ſudt up all the gravy; ſeaſon them again with ſalt, mace, _ 2
_.,t,._.-..,_,._,-A.,\
Clove, and pepper, beaten ſine, and put them down cloſe into a
foot. Take the butter, when cold, clear from thegravyſiet it'
before the fire to melt, and pour over the birds; if you have not
enough, clarify fume more, and let the buzter be near an inch'ſi
&hick abm-e the birds. Thus you may do all ſorts of fowl;
oniyſwild fowl ſhould be boucd, but that you may do as you \-.w...-.mw-1-.

pie: c. ' ' . ' '

ſi
 r
.-u;-.A-rx
',*-
wt

'II-2
"' 252 _ Flux riſt of Caakay, *. -
.A;z,.s
.4

. o þoſit a cold tongue, Leeſ, or mmſang j

Law
_ CUT it ſmall, beat it well in a'marble mortar, with mettenl
_hu'ter, .and two anchovies, till the meat is mellow. and finest
then put it down cloſe in your pets, and cover it with Clarified ſi t
-'W*
ſhutte-r. Thus you may do cold wild fowl; or you may pþſ "fit
'or
. .:"T
.-aA-tffl-M.AH
j-'znyſhrtof cold fowl whole, fcaſonitzg them with what ſpice you
' pleaſe. . '4
.Q;.
.

To pot vcniſbn.
i' 'TAKE a piece of vcnifon,' fat and lean together, lay it int
.diſh, and (lick pieces of butter all over: tie brown paper over
.it, and bakeit. When it cornes out oſ the oven, take it ourof'
'he liquor hot, drain it, and lay it in a diſh; when cold, take r.c,. .-
off all the ſkin. and beat it in a marble mortar, fat and. leanz
together, fearful' it with mace,-cloves. nutmeg, black pepper;
'and ſalt to your mind. When the buuer is cold that it was?
baked in, take a little of it, and beat in with it to moiflcn its?
then put it down cloſe, and cover it with clarilied butter. '
You muſt be ſure to__beat it till it is like a paſte. .: -

iſ0 pot tongues. * _ 'ſi -- 'ſ

TAKE a neſſat's tongue, rub it with a pound of white'falt, an
ounce of ſalt-pure, halfa pound of coarſe ſugar, ruh it well, n'__-_
turn it every day in this pickle for a fortnight. This pickle will
do ſeveral tongues, only adding a little more white ſalt; or we.
generally do them af.er our hztms. Take the tongues out ofthe.
...
_ p'cltle.'cut off the root, and boil it well, till it will peel; then,v
'take your tongues and ſeaſon them with ſalt, pepper, clovcsſ . .-

mace, and nxtmeg, all beat fine; 'ub it Well with your hands
whim it is ht-t; then put it in a pot, and melt as much better
as will cove.r it all over. Bake it an hour in the oven, then
take it out, let it ſun] to cool, rub a lietle freſh ſpice on it;
aind when it*is quite rold,. lay it in your pit kling put. When
the butter is cold ydu baked it in, takevit off clean from 'the
gravy, fet it in an lcartlitn pan before the fire; and when it is
melted, pour it over the tongue. You may lay pigeons or chithz
ens on eachlidez be ſure to let the butter be about an inrh abov;
-.th_c tongue,
._lfinfl
 .JF
.t.-. . a_ _-
.r-_
-u..to1'

'
madePlaz'nandEafi. ' T:

--v..

Aſine way to po't a tongue.- _ ..-_n._ 'AH'*"J_'*W*

TAKE a dried tongue, boil it till it is tender, then peel it';

the: large fowl, bone it; a gooſe, and bone it; take a quarter
yſznn ounce of mace, a quarter of an ounce oſ cloves, a large ,
mrmeg, a quarter of an ounc'e of black pepper, beat all well > - -
ogetherza' ſpoonſul of ſalt; rub the inſtde ofthe ſow] well, and ' __ . _ i "'
he tongue. Put the tongue into the _ſowl; then ſeaſon the _ _ '
poſe, and look
poſe will ſill the
as ifgooſe
it waswith the fowl
whole. Lay and
it intongue, and the - ' ' ,'_',
a pan that-will

uſt hold it, melt freſh butter enough to cover-it, ſend it to the - ,_

nen, and bake it an hour and a half; then uncover the pct,and'- * -_ e
eke out the meat. Carcfully drain it ſrom the butterJay it on a '
nurſe cloth till it is cold i and when the butter is cold, take oſſthe
'tard fat from the gravy, and lay it before the fire to melt, put
rour meat into the pot again', and pour, the butter over. If there
is not enough, clariſy more, andlct the butter be an in.h above,
he meat; and
atautiful. this will
YVhen you keep
cut it,a grelt
it muſtwhile, eats
he cut ſine, and down
croſs-ways looks i

thmugit. and looks very pretty. It makes a pretty corncr-dsflx

it table, or ſide-diſh for ſupper. lſ you cut a ſlxce down the ..
middle quite through, lay it in a plate, and garndh with green',
parſley and ſtertion-flowers. Iſ you will be at the expence,bon= 4
iturltey, and put over the gooſe. Obſerye, when _tou pot it, to
int-e a little oſ the ſpice to throw over it,before the laſt butter it -.u'

put' on, or tbe meat will not be ſcaſened enough. ' ..*",
amuse-w
-,T?*Z?W "H
. To pot barſ like 'am/ſort. -
..H..4_. .
CUT the lean ofa buttock of beef into pound pieces; ſo'
tight poundsot' beeſ, talte ſour Ounces of ſalt-pure; four ounces ,
ol'peter-ſalt,"a pint of white ſalt. and an ounce of ſal-prunellaſ
beþtt thethe
ſalts all very
all into beef; then fine,
let itmix themdays,
lie four wellturning
together,
it rub
twicethea day,-ct
ſalte'

then put it into a pan, cover'it with pump-water. and _a little of

crown
ttſi'is brine;as then
astender bake it in an oven
a chicken,thendrain withthe
it from hauſhold bread'till
gtavyand bruiſe * Z. ,lzſi,W-.m'g*-epm'uVſiJwviw'r

irabroad,
iirſi' a marbleand take out'all
mortar, the itſkin
.thttt lay in and ſrnews;
a broad then Found
diſli,_mi't it.
in it an
oimcc of Cloves' and mace, three quarters of an ounce oſ pep-_ .
per and one nutmeg, all bratt-cry ſine. Mix it all tery well '
with the meat, then clariſy a little frt-ſhſibutter and mix with the '
-.
nrcar, to make it a little moiſt; mix it very well together, preſs
ll do't'm into pots very hard, ſet it at the oven'S mouth juſt to .
. -_ .
a: . ' ' ſettle,
 ">--"'----7-.
.- . .-
r

---t<ſi;
"*"A
-'*
I

234 v , . ' The Art aſ Cookcry, .

fettle,and cover ittwo Inches thicle with Clarified butter. When
rb'. ſiv{'-.'=
cold, cover it with white paper. - '
-: To pot Cb'ſhfre tlmſe. 7 i
TAKE_three pounds of Cheſhire cheeſe, and put it inſitbi
*':*.-*>
mortar,them
i pound With together,
half a poUnd
and of
in the
the beſt freſhadd
beating butter
a'gillyou _cen' Cz
of rich gie,
.'*
.Mſſwe
"...;
e'' ,
nary wine, and half an ounce of' mace finely beat, then ſiftrd
' like a ſine powder. When all is extremely well mixed, pici
..ſſ-.t
nmfwte-.'_n it hard dov'vn into agallipot, cover it with Clarified butter,and
keep it cool. A flice oſ this exceeds all the cream cheeſc'thzt
_ſiczn be made. _ -
To collar actlzreaſt of veal, or a pig.
BONE
A _ .cloves, the and
mace, pig, ſalt
or veal,
beat then
fine, ſeaſon it allofover
a handful the inſideſhip
ſweet-herbs with

. v ped
fine,offthe
with ſtalks.
a little anda
ſage;little
thenpenny-royal
roll it up asand
you parſley ſhred bſſiiid
do brawn, very

_ it with narrow tape very cloſe, then tie a cloth round'it, and hail
it very tender in vinegar and water, alike quantity, with alittle
cloves, mace. pepper, and ſalt, all whole. Make it boil. then
put in the collars, whenboiled tender, take them up ; and wite'
* both are cold, take off the cloth, lay the collar in an earthtn
pan,_and pour the-liquor over; cover it cloſe, and keep it'ſtl
' uſe.
cloth, Iſ theit pickle
boil begins
and ſlcim it; to ſpoil,
when ſtrain
cold, pourit itthrough a cowſr
over. Obſcnfiſſ
before you ſtrain the pickle, to waſh the collar, wipe it dry, ark-3
wipe the pan clean. Strain it again after it is boiled, and cote!
_ it very cloſe.
To collar beef.
TAKE a'thin piece of Rank-beeſ, and ſtrip the ſkin toil-5
end, beat it with a rolling-pin, then diſſolve a quarter oſ peltl
ſalt in five quarts oſ plump-water, ſtrain it, put the beeſin,.ad
let it lie five days, ſometimes turning it; then take a quartcrc!
an ounce of clcves, a good nutmeg, a little mace, a littlcpf?
. per, beat very ſine," and a handſul oſ rhyme ſtripped offll?
flalks; mix it with the ſpice, ſtrew all over the beeſ, lay onth:
ſkin again, then roll it up very cloſe, tie it hard with tapc.lM
put it into a pot, with a pint of Claret, and bake it in the air"
with the bread. ' ..-_
[mill-In

i
_ -_

. .-
 'cpv-a'
um.

made Plain andtiEaſycl .' '7 A z'ſi5'5

w w

ſimilar/way to ſed/bit 4 collar' qf' -

TAKE the ſurlnin or 'Rank oſ beeſ, or any part you think'- l- ' LArNra',Jx'.Y{"'*

Proper, and lay in as much pump-water as will cover it; put 'Hi....

[a it ſour ounces of ſult-petre, five or ſix handful: of white ſalt.

"MAN."
4
lct it lie in- three days, then take it out, and take half an
ounce oſ cloves and mace, one _nutmeg, a quarter of an ounce **'*a
'rffifl
rr- .
uſcoriander-ſeetls, beat theſe well tOgCKhCſ, and he.lſ_an ounce
nſptppCſ, ſhew them upon the inſide of the beeſ, roll it up, and
Lid it up with coarſe tape. Bake it in the ſame pickle; and
when itis baked, take it out, hang itin a net to drain, within vmefflerawcmfflh
the air of the fire three days, and put it into a clean cloth, and
him it up again within the air of the fire; for it muſt be kept
3
dry, as you do ncats tongues. -
'a
'
_ T0 collar ſalman. ,.
TAKE a ſide of ſalmon, cut off about a handful 'of the þ .
"tail, waſh your large piece veryl well, and 'dry it with a cloth; 'p _
then 'waſh it over with the'yolks oſ eggs, then make ſome
lette-meat with that y'ou cut off the tail. but take care ofthe
ill-in, and put to it a handful of parboiled oyſters, a tail or two
zoſlohſter, the yolks oſ three or four eggs boiled hard, ſix an
:thovies, a good handful of ſweet-herbs chopped ſmall, a little'
ſalt, cloves, mace, nutmeg, pepper, all beat fine, and nrated
:hread. \Vorlc all thcſc together into abod'y, with the yglksoſ
eggs. lay it ail over the fleſhy part, and' a little more pepper,
'and ſalt over the ſalmon; ſo roll it up into a collar, and bind it
with broad rape: then boil it in Water, ſalt, and vinegar, but
let the liquor boil firſt, then put in your collar,a bunchoſ ſweet
herbs,
lt will fliced
take near
ginger
twoand
hours
nutmeg.
boiling; Let
and itboil,
when itbut
is enough,
not rob take
faſt. '-

itup:it put
ſiput it into
to y0ur your ſOuſrng
ſalmon, and let pan, and when
it ſtand theuſed.
in it till pickle Or
is cold,
you
may-pot
will keepitlongeſt
; after ſo;
it isbutcteithcr
boiled, pour
wayelarifie'd
is good.butter over
Iſyou potit.it. be
It

me the 'butter be the'niceſt you can get. _

'Ll

.. 'ſo make Dutch beef: ,1

"1" T'AKF. the lean of a buttodlt oſ beeſ raw, rub it well with
brown ſugar all over, and let it lie in a pan or tray two or .
three hours, turning it two or three times, then ſalt it well with . ,- .
common ſalt and ſalt-patre, and let it lie a fortnight, turning it- -
_Frtry day; then roll it Very ſtraitI in a coarſe cloth,
. putchceſe-
it in a -_ i
 ."-a:.L-_;-_'<*;_'-*._e-:._'

zgs > Mart-afeared, *

_ eheeſeapreſs aday and a night, and hang it to'dry in aehirnney; W
Wgrk

, When you boil it,you muſt put it in a cloth s when it is cold,

it willent inllivcrs as Dutch beef. A ._ .
..

_ ' To makeſ/ram brawn

_
BOIL two pair of neats feet tender, take-a piece of perlr, of
,...,.._
-w.,_m,v
the thick ſtank, and boil it almoſt enough, then pick Off-the llcſh
of the feet, and roll it up in the p0rk tight, like a collar of
brawn; then taken ſtrong cloth and ſome courſe tape, roll it'
" tight round with the rape,'th'en tie it up in a cloth, and boil it
till a ſtraw will run through it: then take it up, and hang it up un,. _ .wffl.rp-.-,'._rv,x_."

N.-.fi;,. _ .
in a eloth'till it is quite cold 3 then put it into ſome l'ouling li. *
quor, and uſe it 'at your own pleaſure. A _ -
I ' ,

' Toſauſe a turkey, in imitation qſſturgran. i

YOU muſt take a fine large turkey, dreſs it very clean, dry
and bone it, then-tie it up as you-do ſturgeon, put into thepot
you boil it in one-quart of white wine, one quart oſ water, one
Lf'a.L
quart of gaud vinegar, a very large handful of' ſalt; let it boil,
fltim it wezl, and then'pur in the turkey. When it is enough,
'ffl'vffk
;. 1_ſi;*'-ſi13*1'i*4>._£53.-
takeit out and tieit tighter. Letthe-liquor- boil a little longer;
And if you think the pitkle wants more Vinegar or ſalt, add it
when it is cold, and pour it upon the turkey, It will keep ſome
_ month's, covering it cloſe from the air, and keeping it in a dry z_
cool place; liar it with oil, videgar,_and ſugar, juſt as you like '
- it. Some admire it more than llurgeon; it looks pretty covered
With ſcnnel for a ſide-diſh. .- 7_._

To pick/e park.
' BONE your pork,c_ut it into pieces, of a ſize-ſrt tolr'e in the
r..
tub or panyou deſign it to lie in,- ruh your pieces well with ſalt
- petre, then take two parts of common ſalt, and two or' bay
ſalt, and rob every piece Wtll 3 lay a layer of common ſalt in the
''t..,.
- bottom ofyour veſſel, cover every piece over with common ſalt,
- lay them one upon another as cloſe as you can,filling' the hollow 1
z:.::.-*...
ſtrew on
plaCes on more, lay awith
the ſides coarſe
ſalt.cloth
Asover
yourtheſaltveſſel,
melts aon
board
the Offl
top. "
-
__;_.
._
._._ that, and'a weight on the board to ke'ep it don/ii. Keep il
., cloſe covered ; it will, thus ordered, keep the whole year. Put
,
,_. _._. .
.*;\
a pound of ſalt-petre and two pounds of bay-ſalt to a hog.
.r.
' 1! pirllz
 'I
"

.-7.;*:,_.A.,-l,'-r*.-*Msr
11'
'deale Plain and Eaflo' i - -4 1 ſi
_

' TA pitelefor pair; 'it-to be eat ſoon.

Y'.OU muſt take two gallons of'pump-water, one_ pound : v _ .
.
hay-ſalt; one pound oſ coarſe ſugar, ſix ounces'oſ'ſalt-petrez' , teen-r'
1'* _
,
boil it all together, and (him it when cold. Cut the pork in
what pieces you pleaſe, lay it down cloſe, and pour the liquor .
_
I.A'
_ from it.
over the Lay
air, aand
weight on beit to
it will fit keep
to uſeitincloſe, and coverit
a Week. lſ you cloſe
find-'ſi ' "az
v-n
-
.l
Wy
p-7*-_,'.
the pickle begins to ſpoil, boil it again, and ſkim it; when it is' ,._
- cold, pour it on your pork again. -

CUT the leg of* veal

To like
makea ham,
'veal _bamr.
then take a pint of bay-ſalt, ' J; 4 'i
two
themOunces oſ ſalt-petre,
together, and aotſijunipenberries
with an ounce pound of common ſalt;.
beat; rubmixt
the. ' _ ..

ham well, and lay it in a hollow tray, with the flcinny fide a:5;_.*:p;,< ..
.
<downwards.
aſind then hangBaſle
it initwood-ſmoke
everylday with
forthea fortnight.
pic'kle for a fortnight,"
You may ' 'a
'Yf
*''Yf
r-'u'f'z
boil it, or parboil itþand roaſt it. In this pickle you may do'
tWO or three tongues, or a piece oſ pork; -

Tamal-e beef bamr. _ 'i-_n'.-_ _-1

YOU muſt talte the leg of a ſat, but ſmall beef, the fat Scotcltſi
or VVelch cattle is beſt, and cut it barn-faſhion. Take an' ' 4.-m.._,,"

ounce of bay-ſalt, an ounce oſ ſalt petre, a pound of common:

' ſalt, and a pound of coarſe ſugar (this quantity for about ſour '*".*.
-'
.-r**"*.
-''-*M'-."_Q'To"*-?e'mAo.I-F"M'*i.c"t'wm*c\nv znq wa
teen or fifteen pounds weight, and ſo accordingly, ifyou piekle
the whole
every day,- quarter)
and baſterub it with
it well withthe
theabove
pickleingredicnts,
ſor a month:turn it i
take' -..-4_4__um.nv._ i

it out and roll it in bran or ſaw-duſi, then han 5 it in wood-ſmoke,v

wherethere is but little fire. and a conſtant ſmoke, for a month 3 s
then take it down, and hang it in a dry place, n'ot hot, and keepv
.it for uſe. You may cut a piece off as you have occaſion, and
either boil it or cut it in raſhcts, and brorl it with poached eggs.
or boil aAfter
beef. piece,this
andbeef
it eats fine cold,
is done, you and
maywill
do aſhiver
thicklike Dutcli
briſcuit of i
bet-ſ in the ſame 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 ſliccs on a plate. _ It is a
pretty thing ſor a ſide-diſh. or ſor ſupper. A ſhoulder ofmut
ton laid in this pickle for a week, hung in wood-ſmoke two of? '
three days, _and then boiled with cabhages is VUY 8905 '

S_- -Ti
 -..;. 553 i Aſ! of Cook-cry,
.._
(2.-,

talte aTohind-quarter
make 'Milan bmm. euti it like a ham, I
ſſ_.*
.7'.'*'
'my
*'_'n-v.

A-YOYU of mutton,
'.4
'LAA
. italtſie one ou'nce of ſalt-petre, a pound of coarſe ſugar, a pound
_ ofco'mmon ſalt; mix them and rub your ham, lay it In ahollow
.
'1A tray with the ſkin downwards, baſte it every day for a fortnight,
' then roll it in ſaw-dull, and hang itin the wood-ſmoke,a ſort
'4443340
. 433.
.'. -.*
night; then boil it, and hang it in a dry place. and cutit out
'in raſhers. lt don't eat well boiled, but eats finely bſOllcd.
' To mal-e park harm.
' YOU muſt take a fat hind-quarter of pork, and cut Offa ſine
ham.a pound
- and Takeof
ancommon
ounce ofſalt;
ſalt-petre,
mix all atogether,
p0und ofandcoarſe ſugar, '
rub it'weſill.
' >"\
-.
._A.u_
1
' .hv-x.
u'a.
-'L
.,'\.> Let it lie a month in this pickle, turning and baſting it cvei'y
- day, then hang 'it in wotd ſmoke as you do beef, in adry
plaee,ſo asnoheat comes to it; and if you keep them long, hang
..,,7 3;"
' them a month or two in a dzmp place, ſo as they Will be m0uld'y,*
and it will make them cut fine and ſhort. Never lay theſe hanis
in water till you boil them, and then boil them in a ecpper, if
.V'
'_.- you have one, or the biggef: pot you have. Put thdm in ill:
cold water, and let them be Four or five h0urs before they boil. -
-' .> _. '_. -. - Skim the pot well and often, till it boils. If it is a very large
..
.w-u-ſir-mQ.
.p._._.
"
-,
one, two hours will boil it', if a ſmall one, an hour and a half
will do, provided it be a great while before the water boils.
' Take it up half an hour befsre dinner. pull off the ſkin, and
throw raſpings finely lifted ;'.l over. Hold a red-hot fire ſhove]
over it, and when dinner is ::ady take a few raſpings in a ſieve
and lift all over the diſh; then lay in your ham, and with your
finger make fine figures roond the edge of the diſh. Be ſure
A.-rm,._ -.a
to boil your him in as mue: water as you can, and to keep it
fkimming
before all the time till it boils. It muſt .be
it boils. ſ at leaſt four hours
_ V
.-.x-:,_. . .
This pickle does finely Fsf tongues, afterwards to lie in it a
fortnight, and then hang is: '.hc wood-ſmoke aſortnight, Of w
u-._.-
'un-r boil them out of the pickle. _
Yorkſhire-is famous for Incus; and the reaſon is this : their
1;
"."

..
ſalt is much finer than ours In London, it is a large clear ſalt, i
_.* ..,t_ 7.,_ . and gives the meat a ſine He vour. I uſed to have it from Mali
den in Eſſex, and that ſalt w' .1 make any ham as fine as you can
w.>.-ſ.-r.>- - deſire. It is by much the Luſt ſalt for ſalting of meat. A deep
i ſi hollow wooden
ſwells about it. tray is bet::-: than a pan, becauſe the pickl'e
l.._ .. Whuz
 Za'E-1.'
'tH'YMtzwan-At
-if.
Wv'p-
PW-,-H-vwd
A

made Plain and i Eafl. i

259 t
tVhen youltruil any oſ theſe hams in ſiices, or bacon, have
ſome boiling water ready, and let the ſlZces lie a minute or twoſſ
_ in 'the water, then broil them; it takes out the ſalt, and make.
them' eat finer. - ' . I -.
' \
To make bacon.
i" TAKL': a ſide oſ porlt, then take off all the made "m, lay it '
on along board or dreſſer, that the blood may run away, rub it
*''-., r aw_Wmc
w'
.3
IPR'MMT'X
,zc:m';n_f.r4ge gdavjfffl"ffi-im'fflm
well with good ſalt on bath ſides, let it lie thus a week; then
take a pint oſ_bay ſalt, a quarter oſ a pound of ſalt-patre, beat
them line, two pounds oſcoarſe ſugar, and a qttarter oſa peck of
ſ common ſalt.ruh Lay
pickle, and yourwith
it' well porltthe
in above
ſomething that will hold
ingredients. the '
Lay the
' ſitinny ſide dowr.*'. ards,and halle itevcry daywith the pickle for
Laſortnight; then hang it in wood-ſmoke as you do the beeſ, and
afterwards hangit in a dry place, but not hote You are to ob;
"ſerve, that
Lſſthing, and all
not nams
againſtanda wall.
bacon ſh'Ould hang clear from
' every
-
'ct- Obſerve to wipe off all the old ſalt before you put it into this
pickle, and new-r keep baeonior hams in a hot kitchen, or in:
'room where the ſun comes. It makes them all ruſty. ' ' '
Toſtz-Ljelpalted birds', 'bar begin to be bad.
l HAVE ſeen potted birds which have come a great way, oſ-_
__trn ſmell ſo bad, that no body could bear the ſmell ſorthe rank.
-n:ſs oſ the butter, and by managing them in the ſollowing man.
ner, have made them as good as over' was eat. * '
, Set a large ſauce-pan oſ clean water on the fire; when it
zhoils, take cffthe butter at lllctop, then take the fowls out one
by one, throw them into that ſauce-pan oſ water half a minute.
..whip it out, and dry it in a clean cloth inſide and out; ſo do all . -
ttill they are quite done. Scald the pot clean; when the birds 1 ' '
_ate quite cold, ſeaſon them with mace, pepper, and ſalt to your
zmind, put them down cloſe in a pot, and pour _clarzfied butter
zover them. -' - ' '
To fickle timely-il, called m-vcatb.
CUT your mackrel into round pieces, and divide one into
five or fix pieces: to ſix large mackrcl you may take one ounce
oſbeatrn pepper. thrcelarge nutmegs,a little mace,and a hand- ſ
-_ſul oſ ſalt. Mix your ſalt and beaten ſpice together, then make
ztwo or thrtc holes in each piece, and thruſt the ſeaſoning into
the holes with your ſinger, rub the pitce all over with the ſea
' -ſi _S 2 . - ſoning, '
 . .";.' - . , t _:.e ' _ct l" ' ''I' ' L'lA

'flow *. ' ſhe Art ofCoakery, I A ,i

' foning,Y ſry them brown inioil, and let them ſtand till they are
e'old -,'_then put them into vinegar, and cove. them- with oil.
They will keep well covered a great while, and_ar_e delicious.';

" j *' A P. . xtv. i 'Z'?'£ct®3ſſ

ſi .'4'.'-Lſſ;Of,PtcKLtNG.,.

By, * A - To fickle walnut: grant."

_' the largeſt and cleareſt you can get, rare them asthia
as' you' c'an, have'a tub of ſpring-water ſtand by'you, and throw
ſ '.- them in them
ſalt, let as youliedoin them. Puttwenty-four
the water into the water apound
hours, oſbay-j
take them out
:.J'._'. - ofthe water, then put them into a ſtonc-jar, and between every
> If: . layer oſ walnuts lay a layer oſ vine-leaves at thebottom and top,
-_ "til . and fill it up with cold vinegar. Let them'ſtand all night, then
, z, .-' pour that Vinegar from them into a copper or bell-metal ſkillet,
- 4 with a pound oſ bay-ſalt; ſet it on the fire, let it boil, then
* i'g-l. > pottr it hot on your nuts, tie them over with a wollen cloth,
'and let them ſtand a week; then pour that picklc away,rub your
_ ct_ nuts cleanvine-leaves,
jar, with with a pieceasofabove,
flannel;
and then put them
boil'ſrelh againin
Vinegar. Put your
into
your pot to every gallon of vinegar, a nutmeg lliCcd, cut ſout
arge races oſ ginger, a quarter oſan ounce of mace, the ſame
_ oſ cloves, a quarter oſ an ounce of whole black pepper, thciik'c 3
of Ordingal pepper; then pour yduryinegar boiling hot on your r
walnuts; and coverthem with awoollen cloth. Let itfland three
or four days, ſo do two or three times; when cold, put in hail
a ſin! of muſtard-ſeed, a large ſtick of horſe-raddiſh fliceci, lit
_ them down cloſe with a bladder, and then with a lcathcr. They'
.' 35 . will be ſit to eat in a fortnight. Take a large onion, ſtick the
M'I , clovesin,and lay in the middle oſ the pot.- Iſ you do them let
_ . keeping, don't boil your Vinegar, but then they will not be m
' (ye _ _ to eat under ſix_months: and the next year you may boil tht
' picklc this way. They _will keep two or three years good andiirm.
5-.<_Tc,-.*: -._:-_v-

_ _ To pie/cle walnut: cubite. . ' i

TAKEthelargeſt nuts you can get,juſt before the ſhcll begins
to turn. Pare them very thin till the white appears, and throw
them into ſpring water, with a-handſul of ſalt as you do thcL-'Tl
. -tl

._,

_
 made Plain and Eafl. _ 26; .
Let them fland in that waterſix hours, la on them athin board
to ktep them under the water, then ſet a ewupan on a eharcoal
fire," with clean ſpring-water, take your nuts _out,of the other
water,
ſſor five and put them
minutes', into boil
but not the ſtew-pan.
: then have Let them
ready ſimmer
by you ſour
a pan of -
ſpring-water, with a handful of white ſalt in it, ſtir it with out' -
hand till the ſalt is melted, then take your nuts Out of the .ew- - U
pan with a wooden ladle, and put them into the cold water and * ' * '
ſalt. Let them ſtand a quarter of an hour, lay the board on ,
them as before; if they are not kept under the liquor they will ,
other-to dry;then
turn black, then
laycarefully
them on awipe them
cloth, andwith a ſoft
cover themcloth,
with put
an- . _' ' t

them into yourjar or glaſs, with ſome blades oſ mace and nut- -
meg fliced thin. Mix your ſpice between your nuts, and pour t
diſtilled vinegar over them; firſt let your glaſs he full oſttuts,
pbur mutton ſat over them, and tie a bladder, and then a leatber. .

4 To pirlrie coal-tun blade.

YOU muſt take large full-grown nuts, at their full growth ' *ct ,ct.*
hcſore they are hard, lay them in ſalt and water; let tnemlie '
two days, then ſhift them into freſh water; let them lie two day-s '
longer, then ſhift them again, and let them lie' three days; then
take them out oſ the water, and put them into your pickling
pot. When
_ctcloves. Toathehundred
pot is half full, putput
of walnuts in itthalfa
a large onion ſtuck with
pint oſm'uſtard-.
ſiſeed, a quarter of an ounce of mace, halſ an ounce of black
Pepper, half an ounce of all-ſpice, ſix hay-leaves, and a ſtick
zof horſe-raddiſh; then fill your p0t, and pour boAing Vinegar _
over them. Cover them with a plate, and when they are cold __, ;.
ito eat
_tie in two
them downor with
three amonths. Theleather,
bladder and next year, iſanywill
and they remains,
be fit ' .- __ - _ i', .

jboil up your Vinegar again,and ſkim it; when cold, pour it ouer
.' your walnuts. This is by much the beſt pickle ſo: uſe; there
[me you may add more vine-gar to it, what quantity youbpleaſe.
,_Iſ you pickle a greatmany walnuts, and eatthem ſail, make your'
_" pickle ſor a hundred or two, the reſt keep in a ſtrong brine of
ſalt and water, boiled till it will hear an egg, and as your pot
F care they ſill
_iempties, arethem up with
covered with thoſe in the
pickle.' _ ſalt and water. Take
A
s' In the ſame manner ou may do a-ſmallerquantity; but ifyou.
can get rape vinegar, u e that-inſtead oſ ſaltand water. Do them
a'- thus: put your nuts into the pot you intend to pickle them in, .
. throw in a good handful oſ ſalt, and fill the pot with rape vine
 .. ,1
vh

"l'ſ.:-_'
m-
"'Nr'* .*__
*,-'r_,.*_'-.

_z
__262, _ ſ - _ The Art of Cautery, '
gar; Cover it cloſe. and let them (land a _ſortnight then pour;
i them out of thepot, wipe it clean, and juſt rub the nu'swith
- a coarſe' cloth, and then put themlin thejarwith the pickle,:ſ.
,;2
A'
'above-5 lf you have the beſt ſugar vinegai of your own making,
.j
*.\'.*.I'. _)'0u need not boil it the firſt year, but pour it on cold; and the
next year, iſ any remains, boil _it up again, ſkim it, put ſith
JH-I-IK _ ſpice toit, and it will do again. ' - i
a 3
.'.-.:z. '1' 4 - _- _Ta pick/e gerkinr. _
;'-*
'_ TAKE what quantity oſcucumbers you think fir, and'put
.- them in a ſlonejar', then take as much ſpring-water as you think l
'will cover them: to every gallon of water put as much ſaltzsx
'- 'will make it hear an egg; ſet it on the fire. and letit boil two
or three minutes,then pour it on the eucumbeis and cover them
witha woollen clnth,and overv thata pewzcr diſh; tie them down p
cloſe,'and let them (land twenty-[Our hours; then take them out,
lay them ina cloth, and another over them to dry them. lYhtnu
they are pretty dry, wipe your jot' out with a tlry cloth, put your,
cucumhers, and with them a little dill and ſcnnel, a very ſma'l
quantity. Forthe pickle, to every three quart: oſvinegar ent
' þ quart oſ ſpring-water, till you think you 'have enough to covtt
FLZ; .x 'them; put in a little bay-ſalt and a little white, but not (O'll
>' '3 much.' To every gallon ofpickle putone nutmeg cut in quar-l
- 3 . v . ters, a quarter of an ounce oſ cloves, a quarter oſ an ounce eſ
Fjt ' mace, a quarter ofan ounce oſ whole pepper, and a large race i
' -) - ginger lliced; boil all theſe together in a bel'-metal or copper-4
pot, pour it boiling hot on your cucumhers, and cover thcmat
_ beſore. Let them 'land two days, then boil your pickle again.l
i
* and pour it on as before; do ſo a third time 5 when they are
..' ſiſi l ' wa'ys cover
cold them
to keep with
y0ur a bladder
pickles cloſe and then aand
covered, leather.
never ' take
Mindthem
33- i

t out with any thing but a wooden ſpoon, or one fer the purpoſe
This pickle will do the next year. only boiling tt up again. j
t _ You are to obſerve to put the ſpice in thejar with the cuCum
i r . bers, and only boil the Vinegar, water, and ſalt, and pour cffi
_'fi them. The boiling ofyour ſpice in all pickles ſpoils them,anſl
__ loſes the fine flavour of the ſpice. '
- ' l l ' ' '41

To ptckle large rueumderr inſtitu

. _ l
, TAKE the large cucumbers beſnre they are 'no ripe,. My
_f'l -- i t them the
dozen thickneſs oſdice
of cucumbers crownpieces in a Pewter-diſh;
two large onions thin, and ſotoonever?
til
a;
.-v-1_-._,_
. 7 you
a
 ib?":."-"*I _

it
rine;" " *.K'*-': ., ., . ,
KÞC'ZI'
'*, .*;':L
v_,a,.wr't.
made Plain and Eaſjt." _ 263 , .
on have filled yourdiſh, withctaſſhandſul of ſalt hetwe'n eve'y .

_.
my: then-cover them with another pevtter-d-ſh, and let them ' . -

land twenty-four hours, then put them in a cullender, and let ' s , .<.\
hern drain yery well; put them in ajar, cover them over with ſi
*'...v-t
thite wine vinegar, and let them ſl'and ſour hours; pour the
inegar from them into a copper ſauce-pan, and boil it with a.
P.
_- :;*,t.*-_;Rt;z
ittle ſalt; put to the cucumbers a little mace, a little whole Fep. a,
er, a. large race oſ ginger ſliced,and then pour the boiling rine- - sl'
_ar on. Cover them cloſe, and when they are cold, tie them
own. They will be fit to cat in two or three days.. '
i To pick/e aſpamgur. . \
a'.LtPYuT.mr'-Þu\*-ue*-" zq-un.--.

TAKE
nds, and the
waſhlargeſt aſparagus
the green youſpring-water,
ends in can get, cutthen
off the
putwhite
thſſtm ,

n another clean water. and let them lie two or three hours ,
-
n it; then have a large broad ſlew-pan full of ſpring water,
t-i'th a good large handful oſ ſalt; ſet it on the fire, and when
(boils put in the graſs, not tied up, but looſe, and not too .
,
nany ata time, ſor ſear you break the heads. Juſt ſcald them. _
and no m0re,take them out with a broad ſkimmer, and lay them
an a cloth to cool. Then ſor your 'pickle: to a gallon of vine
farput one quart of ſpring-water,and a handful oſ bay- ſalt; let
Lhem
pickle,boil,
two and put your
nutmegs, aſparagus
a quarter in ounce
oſ an yourjar; to a gallon'of
oſ mace, the ſame *- - - ' - . _- 1
dſ whole white pepper, and pour the pickle hot over them. _ ſ
Cut-er them with a linen cloth three or ſour times double, let _' ct ſi? ' ''
them ſland a week, and boil the pickle. - Let.them (land a ' . _
week longer, boil the pickle again, and pour it on hot as be- . . - -__
ſore. When they are cold, cover '...-
.-.:_.
me'
"at-V:
q. -g Y....,-qu/>-.! 'r:e*.
and leather.' . ct them up cloſe With a bladder
' - ' ;' _

To pick-le pearber. .
'TAKE your peac'nes when they are at their full growth,juſt -y'.-_

atfore theyturn to be ripe; be ſure they are not bruiſed;

Lhrn'take ſpring-water, as much as you think will cover them, '. _.
nake it ſalt enough to hear an egg, with bay and common ſalt',; -
it" equal quantity each; then put in your peachcs and lay a _
Lhin hoard over them to keep them under the water. Let them
Hand three days, and then take them out and wipe them very
Fzreſully with a fine ſoſt clorh, and lay them in your glaſs or . _
'iſ-.then take as much white wine'vinegar as will fill your-glaſs - -
Flat: to every gallon put one pint oſ the beſt well-made muſ- _ _. p
"lid, two or three heads of'garlick,a good deal oſ ginger ſltced, ,
lulſanounce oſ cloves,mace,and nutmeg; mix yourpickle well -
.
so, . S 4 together, -
<. - rup-4 . . h.-.'nai\nQe"- ...,
 l'
'

-
-:.-;r':t-"r:'- -* . 254- . ' ' ſhade! of Cook-cry, - _ '7
J, together, and pour over your peache's, "fie them cloſe witht 5
.'Z þladder and leather, they will be fit to eat tn twc mouths. You'- "15,
&I. ' "ct
'.5373; maythem
fill withwith
a. fine penknife
made muſtardcutandthem acroſs,
gatliclt, andtake out tne ſtone'fffl
horſe-raddiſh and F
ginger; tie them together. ._ ._ v ' ,

iii . flrong
MAKEenough to To
a ſtrong pickle
pickle,
bear raddtſh
an with
egg, cold peck. '- pods
thenſptinguwatetj
put your in,' andvg;
and bay-ſalt,

ſpin
i -' . ſlay athin
fland board then
ten days. on them,
draintothem
keep inthem underand
a ſieve, water. Let them?
lay them on a: l

" .cloth to dry', then take white wine vinegar, as much as youv *
..'vfl ' , think will cover them, boil it, and put your pods in ajar, with i?
ginger. mace, cloves, and Jumaica pepper. Pour your Vinegar ;*
boiling hot on. cover them with a'coarſe clot'n, three or ſgut ſ
T'PZ * _ them
times ſtand
double,
twothat
days.
the ſit-am
Rcpeatmay
thiscome
two or
through
three times;
a little, whenii
and let i
; is cold, put in a pint oſ muſtard-ſecd, and ſome horſe-reddiſh; i
j; ji cover it cloſe, > t -

__ To fielde francſ: beam.

fig - ' , your beans as you do the gerkms,

_ a: - £A * ' __ -. _> To pit/tle ceuli own-r, __.(. '

, l
J-z's _ . '- .- TAKE the largeſt and fineſt you can get. cut them in'littlc z
££7_. rieces, or more properly pull them into little pieces, Pick' £
* _ - he ſmall leaves that grow in the ſio\vers clean from them; then f
' ' have abroad ſlew-pan on the fire with ſpring-water, and when
. ' ' ſiand
it boils,
juſt- ut in your
tthem boilflowers,
up very with a good
Quick; haudſul
be ſure oſ whitethem
you don'tlet ſalt, if

',£ boil above one minute; 'then take them out with a broad ſlier, i
3, L'- - _ Laytill
.lie them onare
they a cloth
quite and'cover
cold. Thenthem
pur with
them another, and let them'
in your wide-mouth'd
ſ
'_ " 7 " bottles
nutmegwith
ſlicedtwo
thin; then fill
or three up your
'blades bottles
of mace in with
each 'diſlilled vine-ſ
bottle, andl

.gar, cover them over with mutton fat, over that a bladder, and þ
_ ;'l-' ' ' ' then
* If aleather.
ctyou find theLet themtaſte
pickle ſtand a month
ſweet,as_ maybefore you open
be it will, them. _'
peuroffth$£
l " ſine-gar," and--put_ſtel_h in, the ſpice will do again. ' ln a ſort-E
. . _ 'i-A ' ., l ' o ſi. *'

1 _ _ _. _ _,....--*-***>:, -- -- o_.__. *-_-_- ,_- ....

l__ *

' "WCT/R
 . -;.':1*.'7
. va.

i made Plct'marzd Eaþ, " * ſ 265 ' .

.''ſis'r---t'-af ſid ,_.

't.>'
'.-J.
31..-

zgſiht they will be fitſi to eat, Ohſerve to throw them out of me 21-<r

oiling water into cold, and then dry them. .,*w.L-

_ , To' pickle beet-root.- 4 ,. _

SET a pot oſ ſpring-water on the firez'when it boils, put irt ſi ' *1"-
.
. .-na.
'our beets, and let them boil till they are tender, then pccl ._

hern with a cloth, and lay them in a'ſlone jar; talte three '-_..n.
Luarts oſ vincgar,'two of ſpring-water, and ſo do till you think - -... Va..

,*_ou have enough to cover your beets. Put your Vinegar and wa ."Þ
gzin a pan, and ſalt to yew-taile; ſtir it well together, till the
hit is all melted, then pour them on the beets, and cover it -I/vlu-*."w-.M l-.

with a bladder, do not þoil the pickle, - * *

_ To pz'rUe 'white flumh. 4 7' ' ' 7 V.

TAKE the large white plumbs 5 and if they have ſtalks, let ' ' n-*-.4
them remain on, and do them as you do your peaches. '*

THEY areT0 pick-[e

done nectnrine:
the ſame as .the and apricots.
peaches, All theſe "*ſtrong
. - i'5- _ſi_*' ._;:"

pickles will waſte with keeping' 3 therefore you muſt ſin them
tip with cold vinegar. . - _

To pickſ; onion:.. e _* -
'TAKE your onions when they are dry enough to lay up in ,
your houſe, ſuch as are about as big as a large walnut; or you . *=
.ma'y do ſome as ſmall as you pleaſe. Take off only the outWard * . - 'i
dry coat, then boil them in one water without ſhiſting, tillthe'y
' .'egin to grow tender; then drain them through a cullende_r',and A v A 1 .- .
et-them cool; as ſoon as they are quite cold, (lip off two out- ' v .
.ward co'atsor ſltins,flip them till they lookwhitefrom eachother, ' . >_
Zrub them gently with a fine ſoft linen cloth, and lay them on a v '_ _ L
_eloth to cool. lVhenthis is done, put them into wide-mouth'd
_fglaſſes, With about ſix or eight bay-leaves. To a quart of i
}_'þni0ns, a quarter oſ an 'ounce of mace, two large races' of _ .
ſginger ſiiced; all theſe ingredients muſt be interſperſcd here and ' ' 1
&there. 'fit the glaſſes among the onions ; then boil to each quart - > 3 , .
'_I'o'ſ Vinegar' two ounces oſ hay-ſalt, (him it well as the ſcum
Wſiriſes, and letit ſtandtill it is cold; then pour it into the glaſs,
.' ſ? '
l

"_,.'_'c'over it cloſe with a wet bladder dipped in vinegar, and tie them ' ,_ i- =_j* *
l'ffdown. This will eat well, and loolc white, A; the picltlc _ i? *
,ſ"_t_,yaſtes, fill them with cold Vinegar, _ . -ſ ' '- J * 'v i
a. . _ .' _--T.t'"*

'ds-4.',- 'w
-

:-.eh'fi-ſi'twr s

t
man '266 A, A _ _' . m Art-of' Ceuta), '
in?
-.r
_. i, To pick/e Iemom._
TAKE twelve lemons, ſcrape them with a pieeeoſ brolter
glaſs 5 then cut them croſs in two', ſour parts dowmight, but
' not quite through, but that they will hang together; then put
in as much ſalt as they will hold, rubrhem wcll,and tirewthtm
over'vvith ſalt. 'Let them lie in an earthen diſh for three days,
---no,.n-,.t. and turn them every day; then ſlit an ounce ofginger very thin,
-<'L'-;i*-.="-*=r ':*ſi
\-,. t.-
and ſaltcd for three days, twelve clovcs oſ gnrlick patboiled attc
ſalt-ed thrce days, a ſmall handful of muſtard-ſeeds bruiſcd'andct
ſearched through a hair ſieve, and ſome red lndia pepper; tak:
your lcmons out oſ the ſalt, ſquceze them very gcntly,,put them
21:
into a "ar, with the ſpice and ingredicnts, and cover them with
-.'_-ſi%;-.'=-'ſi.l the bet white wine'vincgar. Stop them up very cloſe, and int
month's time they will be fit to eat. -
.. To pitlzle mz/ Jrooms cubite.
.
TAKE ſmall buttons,cutand prime them at the bottomnvrſh
them with a bit of flannel through two or three waters, then
.
.
ſet on the fire in a ſlew pan ſpring water, and a ſmall handſuloi
ſalt: when it boils, pour your muſhrooms in. Let it boil three
or four minutes; then throw them intoa cullcnder, lay themut
alinen cloth quick, and cover them with another.

To make pick/e for mu J'dctflfl.

TAKE a gallon of the beſt vinegar, put it into a cold flillf
to
ter every gallon of
oſ a pound oſ mace,
vinegarquarter
put halſ
of aanpound
ounceoſoſbay-ſalt,
cloves, a aquar
nut-ſi
meg cut into quarters, keep the top oſ'the ſtill covered with 1
wet cloth. As the cloth dries, put' on a wet one; don't let th:
fire be toolarge, leſt you _burn the bottom oſ the ſlill. Draw
it as long as you taſte the acid, and no longer. When y0u fill
your bottles, put in your muſhrooms, hcre and there putina ſaw
hlades oſ mace, and a llice of nutmeg; then fillthe bottle with
pickle, and melt ſome mutton ſat, ſtrain it, and pour uVCl il
'tr,e
_ It will keep them better than oil.
YOU muſt p'ut your nutmeg over the fire in a little vintgz-'r
and give it a boil. XVhile it is hot you may ſlice it as you plcaif.
VVhen it is cold, it will not cut; for it will crack to pieces. -
Note, ln the 'tgth Chapter, at the end of' the'receipt ſex'
making Vinegar, you will ſee the beſt way oſ pickling muſh
rooms, only they will not be ſo white. '
_ ' . ſ

'...

e- Ji'aſi'?
 .madeiPlnſiinaindſiEalſj, _ . A' i

- . To pit-He ced/ings. 1 1 _
,_.WP'I'EN you have gret-ned them as you do your pippins, and
they cyc
are as
quite cold,as with
you acan,
ſmallſcoop
ſcoopout
very
thecarefully takeinoff
ths whole core, -'put a) ſ
clove of garlick. fill it up with mullard-ſeed, lay on the eye
again, and put them in your glaſſes. with the eye uppermoſt. -
Butthe ſame ptckle' as you do to the pippins, and tie them
down cloſe. ' . , - -
. 'T0 Pick-I; red atrrant_.t.- ** * _
THEY are done the ſame way as barherrie'. ' __
A To piol'leſelmel. _ - .- i .

SET ſpring-water on the fire, with a handſuloſ ſalt; when '

ij>buils,tic your ſennel in bunches,and put them into the water,
give them a ſcald, lay'ihcm on a cloth to dr ; when cold,
put in a glaſs, with a little mace and nutmeg, ll it: with cold
tipegar, lay a bit of green (ennel on the top, and over that a
hladder and leather. . .

- To p't'cle/e grapes.
G ET grapes at the full growth, but not ripe: cut them in
ſniall bunches fit for garnilhing, put them in a ſtone-jar, with
vine-leaves between every layer of grapes; then take as much
ſpring-water as you think will cover them, put in a pound of.
hay-ſalt and as much white ſalt as will make it bear an egg.
Dry your bay-ſalt and pound it, it will melt the ſooner, put it _.
into a bell-metal. or copper-pot, boil it and (him it very well;
as it boils, take all the black ſcum off, but not the white ſcum.
When it has boiled a quarter of an hour, let it ſtand to cool ' '
and ſettle; when it is almoſt cold, pour the clear liquor on the Town
.

grapes, lay vine-leaves on the top, tie them down'cloſe with a' ,_e.t_.-,_<.-
_W.qzo.
hnen cloth,and cover them with a diſh. Let them ſtand twenty- '
four hours 5 then take them but, and lay them on a cloth, caver
them over with another, let them be dried between the Cloths,
then take two quarts oſvinegar, one quart of' firing-water, and
one pound oſ coarſe ſugar. Let it boil a little while, ſkim it as ' " -_.,-. .
it hails very clean, let it (land till it is quiie cold, dry yourjar
wiih abunch
'very cloth, oſput freſh and
grapes, vine-leaves at thethen
on the top; bottom,
pourand
the between
clear off - A
the
. _.,.'F.-*;:_',.';.
 '
zmzu'w
'fut'f':'j';lg'
'a

.t.-.
'jzsa Law-Arieſ Caake'y, i
4 l
ſithe picltle on the grapes, fill your jar that the pickle may-by:
. _ above the grapes, tie a thin bit oſ board in a piece oſ flanfia' ,
lay it on the top oſ the jar, to keep thcgrapes under the picklh J
tie them down with a bladder, and t'hcn aleather; take them
' . 'out with a wooden ſpoon. ' Bc ſure to make pickle enough (puta
\
'cover them. __ _ _ l
To pick/e barbern'er. ' _ ' i'
ſ
þ 1.:quantity:
TAKE oſ to white-wine
every quart vinegar, and water,
oſ this liquor put inoſeach an e Etbliſſ?
halſa pound
ſix-penny ſugar,then pick the worſt oſ your barberrics, and
' into this liquor, and the beſt into glaſſes ; then boil your picklc'
it till the
with it looks
worſtofofa your
ſine colour, thenaud
barherries, let ſkim
it ſtand to beclean.
it very cold heſo'it'.
Hull
you ſtrain; then ſtrain it through a cloth, wringing it to getſſ'all 'i
the colour you can from the batberries. Let it ſtand to cool-'Hid '
ſettle, then pour it clear into the glaſſes in a little oſ the pieltlli', ,
boil a little ſennel; when cold, put a little bit at the top oſſi'ctthc
-. 'pot or glaſs,and cover it cloſe with a bladder and lea:her. "lſifb '1
every half pound of ſugar put a quarter of a pound of
. ſalt.

. To pie/tle red-cabþngd _ t t
S-LJCE the'cabbage thin, put to it vinegar'and ſalt, andzii
ſ ' ounce oſ all-ſpice
is a picklc oſ littlecold 5 cover
uſe but it cloſe, and
ſor gatniſhing of keep it ſallads,a,n_l=x
diſhes; for uſe.

pickles, though ſome people are fond of it. a.

iſ:

_ . A To pick/e golden pippins.

' TAKEput
U ' Þruiſes, the'ſineſt pippins
them into you can pan
a preſerving get,offree
coldfrom ſpot: and
ſpring-Willſ',
_and ſet them_on a charcoal fire. Keep them turning with.
wooden ſpoon, till they will peel; do not let them boil. When 1
they
with are
a quarter
boiled,ofpccl
a pint
them,
oſ the
andbeſt
put vinegar,:tnd
them into the
a quarter
water again,
oſtn ,v
ounce oſ allum, cover them very cloſe with a pewtcr-diſh,-1nd v
ſet them on the charcoal fire again, a ſlow fire not to boil. Lc:
'them ſtand, turning them now and then, till they look grrtn. t
then take ther. out, and lay them on a cloth to cool 5 whtn T
cold make your picklc as for the pcachcs, only inſtead of made ,
, muſtard, this muſt be muſtard-ſeed whole. Cover them clgſe.'
'.'-1. ' and-keep them for uſe,
i'n-u-o-Lu ſi

[*".*_"."

'
>- '*
 r ,, -_, ._ .;____=,__W
M{,*_fi--Fv*ſ_____-F_B.-__--.
7

'r,.
s-
I x'L- .v
made Plain and Lay." , as, . W-u_ _-'-._..

,._v. _.4_.,.
glſe'pirl'le ſtertion-Luds and [finest you pickjbzm of. ...

, .-4,..
.' lime-tree: in 'tbeſummert
p vTAKE newſtertiori-ſeeds or lctimes, picklethem when large,
.u-.u-c"..,
have ready
and ſtopſi thevinegar, with what ſpice you pleaſe, throw them in,
bottle cloſeſi 4,

..A

To pick-le With', cool/er, and maſſ-Is.

TAKE
i gtr,ſibe twotohundred
careful ſave theofliquor
oyſters, the neweſt:
in ſome pan as and
youbeſt
openyou can' .
them,
.cutoffthe black verg'e, ſaving the reſt, put them into their own
liquor; then put all the liquor and oyſters into a kettle, boil
- them about half an hour on a very gentle fire, do them ve
llowly, ſttimming them as the ſcum riſes, then take them o
j me fire, take Out the oyſters, ſtrain the liquor through a ſine
tluth, then put in the oyſters again 5 .then take out a pint of '
r t'n'e liquor whilſt it is hot, put thereto three quarters oſan ounce
Iuſntace, 'and half an ounce oſ cloves. Juſt give it_one boil,
;th'crr put it to theoyſters, and ſtir up the ſpices well among the
tofficers, then put in about a ſpoonful of ſalt, three quarters oſ a -
t pint oſ the beſt white-wine vinegar, and a quarter oſ an ounce. ,
iaſ whole pepper; then let them ſtand till they be cold, then puc
;.tht oyſters, as many as you well can, into the barrel; put in as ' > ' '
® much liquor as the barrel will hold, letting them ſettle a while,
T aiid they will ſoon be fit. to eat, or you may put them into ſtone 'v
: jar's, cover them cloſe with a bladder and leather, and be ſth'c
ſ 1hty be quite cold before you cover them up. Thus do cockle:
;tndmuſſels zonly this,cockles are ſmall,and to this ſpiceyou muſt:
have at leaſt two quarts, nor is there anything to pick off them.
Muſli-ls you muſt have two quarts, take great care to pickthe
'rub out under the tongue, and a little ſus which grows at the
zptoſ thetongue. The two latter, cockles and muſſels, muſt
twaſhed in ſeveral waters; to clean them from the grit; put
'-m in a ſtew-pan by'themſelves, cover them cloſe, and when
ty are' open, pick them out of the ſhells and ſtrain the liquor. '

&Fit/'Je young fire/lers, or young artirbaker, before 'be

. [va-per are bdrd.
TAKE young ſutkers, pare them very nicely, all the hard
ends oſ the leaves and ſtalks, juſt: ſt all them in ſalt vand w'ater,-_
.Znd when they are cold put them into little glaſs bottles,"
"3"_- .-,1.- 1-_ '- ,*1
"r-H'Fnvs:
'I'h'ttht'wo or three large blades cſ mace and a nutmeg ſticed thin._ '

.- .. at '"
 .
haf-ire;

2'70 . The An iſ caoiny,

Z';r."T*Þ.'Q-E' = fill them either with diſtilled vinegar, or the ſugar-Vinegar oſ__"
your own maltinrron) with half ſpring-water. _ _ - 'TT
'*
-..
'.
- . 1. . . ; . t ..-.:. "552
v'i-L.
'N-'u._'
z'.*=',._Qz,-. _ ' ſi l
To pick/e artic/Ja/ce þattamr. - ' '
.' DOIL artichokes till you can pull theleaves off, then talte ffffl
the chokes, andcut them from the' ſtalk; take great care'yyyjg
V
' ; 'don't
ter forlet
anthe knife touch
hour,ſſthen takethe top,throw_
them out and them intoon
lay them ſalta nnduwzu
clotllſijo'ff
drain, then put them intolarge wide-mouth'd glaſſeS, put_'alicti."{
tle mace and lliced nutmeg between, fill them either with diflilzt
la"
led vine-eager
"*
your ſugar-Vinegar
"
and ſpring-water; cover (lit-m -
' - ..* _'): ;_ l
.
With mutton ſat fned, and tie them down wrth a bladder-aid r
leather. ſi t
Ten-'4
"

ei-
_.. . i'
_ To pickſ: ſhmplzire. 'l'
r TAKE the famphire that is green, lay it_in' a clean pan, £'
' throw two 'or three handfuls of ſalt over, then COVL'I' it Wllll
ufladzflv
ſpring water.
clean braſs Let it liethrow
ſauce-pan, twenty-'four hours,ofthen
in a handful put itcover
falt,.and into'it l
,
with good vinegar, Cover the pan cloſe, and ſet it.over a very *
&wit-Thu
.ſ'n
4."
ny
flow
offinfire;
a moment,
let it ſtand
foriſit
till itſtands
is 'juſttogreen
be ſoft
anditcriſp,
is ſpoiled;
then take
ptititit F

'In your pickling pot, and cover it cloſe. Vt'hen it is cold', if; f
it down with a bladder and leather, and keep it for uſe. .'Or i
.'-v you may keep it all the year, in a very ſtrong brine of ſalt'ed '
'. V water, and throw it into vinegarjuſt before you uſe it. _ -*
'.Fi
l r_
'***-1£L*".' Z.'- t þ Elder/boars, 'in imitation qf bambco; _' m l,i
. TAKE the largeſt and "youngeſt ſhoots of elder, which i
.Þi
not: ' out in the middle of May, the middle ſtalks are moſt tenderan'l
biggeſt; the ſmall ones are not worth doing. Peel offthe buſiiz
num-3.-
rm;r >.u.;,-
-ſr'i.\.u't ,.->'.xL-du sic_p 'ward peelor ſkin, and lay them in a ſtrong hrine of ſaltand wz- il
ter for
the meanonetime,
night, thenyour
make dry pickle
them inofahalfwhite-wine,
cloth, piece by piece.
and hlilſ '_
. beer vinegar: to each quart ofpickle you muſt put an ounces-ſ;
whitea few
or red pepper, an ounce oſ ginger
W'henſticed, a little maze, fp
and corns
in the_picltle, ofJamaica
pour pepper.
it hot upon the ſhoms, the ſoiee
ſtop them has boilgſid.
cloſe
l
_ often. It isand
mediately, as gobd a waytwo
ſet thejar of gret-ning pickles
hours before thezazoſten boilingſiaſſſi' l
ſire,.turſſningg_t
l
or you may boil the pickle two or three times, and pour it,o;u_; l
boiling hot, juſt as you pleaſe. Ifyou make the þickle
. * ugfl- ' l

-l
'l
l
 <7-ſ :_-75 \=-.* -_>r*1-'* 'Z -.'

made Plain and Eeſy'. _ a 27'

dign-Vinegar, you r'nuſtilet one half be ſpring-water. _You
nve the receipt for this vinegarin the rgth' Chapter,
Ritler to hebjh-Wd in pickſ-ing. ' =_ .
Aſ.
rot
- ALW'AYS
pickle toſithem.
uſe ſtone
The
jarsfirſt
forchargeis
all ſorts of
thepickles
leaſt, for
thattheſe not .LK
[I

...
3:
inly laſt longer, but keep the pickle better; for vihegar and ſalt '
viii penetrate
inly through
thing to keep all in.
pickle: earthen veſſels,
Beſnrc ſtone
never and glaſs _hands
to put_)our is the r. _i .' 'i

nto take pickles out, it will ſoon ſpoil it, The beſt method
s, to every' put tie a wooden _ſpoon full-of little holes, to take
he pickles out with. ._ _ . .
*.
'

c H ſ _ A. __P. ' ſixv;

ſi Of making 'Cakes, i

To make a rid? rake.

vTAKE four pou ndsof flour-well dried and'ſtfte-d,"ſeven pounds
iſcurrants waſhed and rubbed,'ſix pounds of the beſt freſh but,
ier, two pounds of Jordan alm'onds blanchcd, and beaten with
>range-(lower water and ſack till they are fine, then take feur -
rounds of eggs, put half the Whites away, .three poundspt'
Bouble-rcſined ſugar beaten and lifted, a quarter ofan ounce of
nnc'e, the fame of eloves and cinnamon, three large nutmegs, '
il beaten fine, a little ginger, halſ a pint of ſack, half a pint
fright French brandy, ſweet-meats to your liking, they muſt
ttorange, lemcn, and citron. &Vork yonr_butter to a cream '
'.'ith your hands, before any ofyour ingredients are in, then put -
nyour ſugar and mix it well together; let your eggs be well
:zt and ſtrained through a ſieve. work in your almonds firſt,
Hrn put in ynnreggs,beat them all together till they look white
nd thick, then put in your ſack, brandy and ſpices, ſhake' your -. '
durin by degree, and when your oven is ready, put in your-2 - ſi
Jrrants and ſweet-meatsasyou put it in your hoop. It will take'
out hours baking in) a quick oven. You muſt keep it beating
.zth your hand
our currants areall
wellthe whileand
waſhed youclcaned,
are mixing ofit,beand
let them keptwhen
be- i
Wre the fire, ſo that they may go warm into your cake. '_I'his '
ruſmtity will bake beſt in two hoops. .
. - . - - T,
'.4$. Z.S-.ſi-_ *'

an _a'be'Amfcw/my',
_ To ice a great cake. i . _ _ 7 in: U
. TAKE the white: oſ twenty-four eggs, and a pound ofdon.
ble-refined ſugar beat and lifted ſine; mix both together, in z
deep earthen pan, and with a whiſk whiſkit well for two or three
. hours together till it looks white and thick, then with a_ thin
broad board or bunch of feathers ſpread it all over the top and
-' .1L-...:_-':. '_ ſides of the cake; ſet it at a proper diſtance before a good clear
fire, and keep turning it continually for fear of its changing-cu
_- lour; but a cool oven is beſt, and an hour will harden it. You
may perfume the icing with what perſumc you pleaſe.

'ſAl-dc
ixi.*.-4. To make a pound cake.
'1
- ſ TAKE a pound of butter, beat it in an earthen pan with your
hand one way, till it is like a fine thick cream, then have ready
twelve eggs, but half the whites; beat them well, and beat
them up with the butter, a p0und of flour beat in it,.a pound
of ſugar, and a few earraways. Beat it all well together for
an hour with your hand, or a great wooden ſpoon, butter-a pzn
' and put it in, and then bake it an hoar in a quick oven..
. For change,youmayput in a pound ofcurrants, clean waſhed
- and picked. -
Tohalfa
i _ 'YOU muſt take make peck
a rbeap ſeed-cake.
[of flour, a pound and a halfof
butter, put it in a. ſauce-pan with a pint oſ new milk, fet iton £
the
fin'e,fire;
and take a pound
mix them withoſthe
ſugar, halfWhen
flour. an ounce of all-ſpice
the butter b'tzr
is meltſitd,
' pour the milk and butter in the middle of the flour, and woſt
it up like
Faſt, ſet itpaſte.
before Pour in to
the fire with
riſe.the
juſtmilk halfit agoes
before pinttoofthe
good a':
oven.
''My-7"
num-it'
mu[l.-<e\.hawa:r'-A'.3u-v.'tna-.a* ' ither put in ſome currants or carraway-feeds, and bake itin: ct'
- .' quick oven. Make it into two cakes. They will take an hour
and a half baking.

To maEe aþutler caſte.

YOU muſt take a diſh of butter, and beatitlike cream will .
your hands, two pounds of fine ſugar well beat, three pounds
* of flour welldried,and mixthem in'with the butter,twenty-f0ut
. eggs, leave outhalf the whites, and then beat all together form 1
_-; hour. Juſt as you are going to put it into the oven, put in:
quartſ! ;
\
 .0'

W<
_ct .- . .' .' made Plain and Eafy i Y i .1d'..-esm"cv-u".t?-Wtm
;

li m

quarter of an ounce of mace, a' nutmeg beat; a little ſack or_

brandy, and ſeed's or currants, as you pleaſe. * H _

To make gingcr-brmd till-en' _ ' _ . .,.n-..-..N.

...._.

TAKE three poun-ds oſ flour, one paund oſ ſugar. one pound .r., .
of butter rubbed in very fine, two ounces oſ ginger beat fine,
a large nutmeg grated; then rake a pound of treacle, a quarter .r
of a pint oſ cream, make them warm together, and make up- -
the bread ſtiff; roll it out, and make it up into thin oakes, cut .v-u,
them out with a tea-cup, or ſmall glaſs. or roll them round .uz'o-'1nmr-'ufſ

like nuts, and bakethem on 'in plates in a fiackoven'. ."*'. :

T0 make aflm ſZ-ed orlſiff'en-tcke.
r"-.

.Ml'}.$1A>KA' _MP" '-*T "ſi :'V .

.* -H0I
YOU muſt take a quarter oſ a peck of 'line Hour, a pound ' ' and','Y'-
and a half of butter, three ounces of carraway ſeeds, ſix eggs 'ſi
''..._X

beat well,aqunrter ofan ounce oſcloves and mace beat together ._.

. very fine, a pennyworth oſ ci_nnamon beat. a pound oſ ſugar, a

" pennyworth'of roſe-water, a pennyworth of ſaffro'n, a pintand _.
awith
hail'your
oſ yeaſt, and a quart of milk; mix it all together lightly-
hands thus: firſt boil your milkſi and buttcr,then ſkin' . _, \,

off the butter, and mix with your flour, and a little of the
_. _.
milk; ſiir the yeaſt into the reſt and ſtrain it, mix it with the a..n-_.,-.;_-<.A.,
flour, put in your ſeed and ſpice, roſe-water, tincture oſ'ſaſ .

ſron, ſugar, and eggs; beat it all up we'll with your hands .-
,
lightly, and bake it in a houp or pan, but be ſure to butter the .

_þ pan well. It will take an hour and a halſin a quick oven. You
may leave out the ſeed iſ you chuſe it,-ztnd [think it rather bet ._,.o'>h_q".- -<_ſi

ter withoutit, buethat you may do as you like.

.aa
r.. - 1
' To make a n'rbficd-mL-e, called He muz': take. -
i YOU muſt take ſnur pounds of the fineſt flour, and three inn-t-
pounds oſ double-refined ſugar beaten and lifted; mix them
' together and' dry them by the fire till you prepare your other _,.7_-wNuoſin.
_,mMw<"-Mwuv-q',.c-gk_flf_.n';l:.
materials. Take ſour pounds of butter, beat it with your hand .
til it is ſoſt like cream, then beat thirty-five eggs, leave Out ſix
- teen whites,ſtrain off y'our eggs from the treads, and beat them
and the butter together till all appears like butter. Put' in ſour or
*_ five
thenſpoonfuls
take youroſflour
roſe-or
andOrange
ſugar, flower-water, andoſbeat
with ſix ounces again ;
ccnawſſay
bſeeds, and ſtrew them in by degtees. beating it up all the time '
_ſor two hours together. You may put in as much tinzſilure of
. cinnamon Oſ amberyreaſc 35 you pleaſe; butttr yOur hOOP, ZHd " ' i
,.._._ ..,._1._A,_
. . , ,
let
 -Nun-0'
L.W
z-*-. u'.*'-ct.'-þl._.
. . ' ,

274 _- " - The Art of Cook-try," .

<,w- . -
let it ſtand three hoursin a moderate oven.' Y_u muſt obſerve ,
always, in beating of butter, to do it with a cool hand, and-._ '
beat it always one way in a deep earthen diſh. ' .'
ct- za gill
TAKF. half To ofmalt-epepprr
ſack, halſ cal-r .__ oſ' an ounce._0.' '
a quarter

U..,.__
whole white pepper, put it in and boil it together a quarter of
_'Mr-.M-c.Ma_.-..Lo,
_;L'4.W_.Þ,"w_.'WMl_N.'MH' . an hour, then take the pepper out, and put in as much double
refined ſue-ar as will make it like a palle, then drop it in what' i.
D . .
fltape you pleaſe on plates," and lLt it dry itſelf. - '
"pha-num.-

,
Td make
' i L'IlX into a pound oſ ſineParlagal takes. oſ loaſ-ſugar heal'
flour, a pound
A..

- and lifted, then rub it into '.t pound of pure ſweet butter till it'
is thick like grated white bread, then put to ittwo ſpoonſuls of
.£_
roſe-water, two oſ ſack, ten eggs, whip them very Well with a
.'wh2{k, then mix it . into. Clſ'ht
0 ounces oſ currunts,
. mixed-all well
together; butter the tln pans, ſill them but half ſull, and bake '*
,
them; iſmade witlmut curmnts they will kcep'halſa year; add
'. a pound oſalmonds blancltcd,andbeat with roſe-water, as above,
and leave out the flour. Theſe are another ſort and better.

To make a pretty mite. "_ t

, TAKE five pounds oſ flour well dried, one pound of ſugar, *
. halſan ounce of mace, as_much nutmt'g, beat your ſpice very 4 7'
fine, mix the ſugar and ſpice in the ſlour,take twenty-two egg *
' leave out ſix whites, beat them, 'put a pint ofv ale-yeaſt andU
the eggs in the flour, take two pounds and a hulfoſl'rtſh but- ...' '
ter, a pint andu halſoſcream; ſet the crcam and butter over the -_' it
fire, till the butter is melted, let it ſtand till it is blood-warm, _' i
before you put it into the flour ſet it an [acur by the fire to '
riſe, then put in ſeven pounds oſ currants, which muſt be' l
plumped in half apint of brandy, and threequarters of a pound
oſ candicd peels. It muſt be an hour and a quarter in the
-oven. You muſt put two pounds of chopped raiſins in the flour,_ --'*v-.-r.-"- '
and aquarter oſ a pint of ſack. When you put the Currants in,..
- v bake it in a hoop.
_ To make gingrr-þrrad'.
TAKE three quarts oſ ſine flour, two ounces oſ beaten gin
7 ger, a quarter ofan ounce of nutmeg, cloves, and mace bent _
fine, but moſt of the laſt; mixſſ all together, three quarters ot'5'= _r
apeund oſ fine ſugar, two pounds of treacle, ſet it over the lit-eat', _
a. - . ' - -* .T-.uYrZ-P-W-p-y
 u.p,u.
_ * iima'e Plain mid Eafl'i i) i. ' ' '.27'51
but don't let it boil; three quarters oſ a pound oſbutter melted 'ct
in the trea'e'le, and ſome eandied lemon and orange-peel cut' p >.-vn -.' -.> \*-
-.v...'7-.v. -.
fine ; mix all theſe togetherwell. An hour will bake it in a'
'quick oven. . -
. m'. . -
an-P-t
T0 make little fineſi taſiLtd'.-_'
u--_
e]\n*"-_.\'*"-'*

ONE pound of butter beaten to cream, a pound and a quae.

ter of flour, a pound Of fine ſugar beat fine, a'pound of. cur
rants clean waſhed and picked, ſix eggs, two WllltCS leſt out,
beat them fine, mix the flour, ſugar. and eggs by degrees into "-'*'M-un''-YM"'*

the butter, beat it all well with both hands, either rnukeit into
little cakes or bake it in one. - '. ' - -
\-"-<N-'* \"'*_ *

A POUND of'AIza'tL-erfl-rt
flour, and halfof little calm,
a pound of ſugnr,lbeat halfa
'on'-ma
1'
"1"
z-'."r;
up
e'"a"
pound oſ butter with-your hand, and mix them well together.
Bake it in little cakes. - . . _.
' M*an-..r.;-ua

To make drop biſmare

TAKE eight eggs, and one pound of double-refined ſugar
beaten ſine,- twelvc ounces oſ ſine flour well dried, beat your
eggs very Well," then put in your ſugar and beat it, and then
your flour by degrees, beat. it all very well together without
tosſing; your oven muſt be as hot as ior halſpenny bread, then ' -
flour (ome ſheets oftin, and drop your hiſcuits of what bigneſs
you pleaſe, put them in the oven as faſt as you can, and 'when
you ſee them riſe, watch them ; if they begin to colour take '
them out, and put in more, and iſ the firſt is not enough, put
them in again; Iſ they are right done, they will have a white
ice on them.. You may, ifyou chuſe, put in a few earraways';
when theythem'
then keep are all
in baked, put place.
a very dry them in the oven again
- to' dry,
ct '

. To make cowmon biſtuils. s'.

BEAT up ſix eggsgwith' a ſpoonſulof roſczwater anda ſpoon _z.v
ex
ful of ſack. then add a pound of ſine powdered ſugar, and a '5
-
._.,
pound of flour; mix themmix
ounce oſeoriander-ſeeds, into
all the
'welleggs by degtees,
together, and on'
ſhape them an ſi ..
,.
white thin paper, or tin moulds, in any form you pleaſe. Beat x. . -.
,__.
,_,_
the white of an egg, with a feather rub them over, and duſt ,._
fine ſugar over them. Set them in an oven moderately heated," "a.. .-.-
hilthey riſe and come to a good colour, take them out; and _ -
* ſ . willen' '2 . i
.-*_-_
'Fx'ſ -L

-. . .-
 'kyJu&-m.M _-.gſn-*.-flklfi'hvlwpzHPÞHMT;_*}

i 276
ſhe Art of Cook-cry, '.
' 'when you have done with the oven, ifyou have no ſtove to dry i
them in, put them in the oven again, and let them ſtandall 5
night to dry. r - > _ - '* .
A ._ 'To make Frtmb diſmiſs. ' -ſi:\
_

A ſi HAVING
new-laid eggs',a in
pairthe
oſ otherlſealectput
clean ſcales-ready, in' onedried
as_much ſcale flour,
puttltrteat ,1
equal weight with
fine powdered thefirtt
ſugar; eggs,
beattake
the out the oſ
whites flour, and asupmuth
the eggs well jſ
with a whiſk till' they vare of a fine froth, then whip in halfti '
'
ounce oſ candied lemon-peel cut very thin and ſine, and but i
' .Wcll : then by degrees whipin the flour and ſugar, then llipin ;
me'&wfi.-.a.r'\-Mi'oa-{.":yl*4-oA\-.r'_JM-.NG'1w.t_A.-INL"I-c the yolks,
your andonwith
hiſcuits finea white
ſpoon paper
temperit
withwell together,
your' lpoon, then ſhip: 3
and throw

powdered ſugar over them. Bake them in a moderate

* not too hot, gtvingthem a fine colour on the top.
oven, j
'XVhen the;v ſ
are baked, with a fine knife cut them off from the paper, and 7
lay them in boxes ſor uſe. . ,
_ t _ _ To makemarkercam.
TAKE a pound of almonds, let them be ſcalded, blanchcd, i
:and thrown into cold water, then dry them in a cloth, anl
".1
'.:
v'.
'-.
'-.,. .
pound them in' a mortar, moiſten them with orange-flour wa- *
ter, or the white oſ an egn, leſt they turn to oil; afterwards
take an equal quantity of fine powder ſugar, with three or four
.whites oſ eggs, and a little muſl:, beat all Well together, and
ſhape them on a water paper with a-ſpoon round. Bake them
in a gentle oven on tin plates. -
To" make Sbrewſhu'y cakes.
TAKE two pou'nds oſ fiour,a p0und oſſugar finely ſcarehcl, 3
mix them together (take out a quarter oſ a pound to roll thim
in) take four eggs beat, four ſpoonſulsoſcream, and two ſpnon
fuls oſ roſe-water, beat them well together,and mix them will
_ the flour into a paſte, roll them into thin cakes, and bake them '
._.1-.-
\..t . .-.Am,.t+.>-.',u."r in a quick oven.

To make 'lied/fig cakes.

TO a quarter ofa peck oſ flour well dried at the fire, all,
ſ - two pounds of mutton ſuet tried and ſtrained clear off; when
it is a little cool, mix it well with the flour, ſome ſalt, truth1
' ' - very

"-.t.- .
 A.".-\._.N.1,-., . ,.

_3 _ made-Plain and EW. -' .' ſia77

'very little all-ſpice beat fine; take half a pint oſ good ycaſt, and
mix uphalf
put in youra flour intowater.
pint oſ a paſteſtir
'oſ itmoderate lliffncſs.ſtrain
well together, Youit,muſt
and . ' i

add as (much cold water as will make the paſte oſ'arig'nt'ordcr:

make it into cakes about the thickn' ſ> and bignet's oſ an oat-' .
cake: have ready ſome currants clean waſhed and pickcd,ſtrew
ſomejuſt in the middle of your cakes*b=twdcn you' dough, ſo
that none can be ſeen till the cake is broke. You may leave
the currants out, iſ you don't chuſe them. * *

To make Iz'gbt wigr.

ii TAKE a pound and a half' oſ flour, and-halfa pint oſ milk',
'made warm, mix theſe together, cover it up; and let it lieby
ihe fire half
laſ-pound an hour;
oſ butter, thenthen take
work halfinto
theſe a pound
a paſicoſand
ſugar,
makeandit into
half ' i
quick, and as
vings, with they willflour
little riſe as
verypoſſible.
much, Mind
Let thetooven
mix abequarter
pretty _ r' 'i

of a pint of good ale yeaſt in_ milk.

,*. ' . o make 'very good wigs.

TAKE-a quarter ofa peck oſ the fineſt flour,_rub it into three
ſquatters oſ a pound oſ freſh butter till it is like grated bread,
'_Lſomething more than half a pound 'of ſugar, half a nutmeg, .
half a race of ginger grated, three eggs, yolks and'whites-'
-' beat very well, and put to them half a pint oſ thick ale ycaſt,
Vt'nree or four ſpoonſuls oſ ſack, makea hole in the flour', and
pour in your yeaſt and eggs, as much milk, juſt warm. as will
make it into alight putte. Let it ſland before the ſtre to riſe '
half an hour, then make it into a dozen and a halſ_oſwigs, waſh
them over with egg juſt as they go into theloven. A quick ...- .Nv_,__
oven andhalſ an hour will, bake them. .-.-. 4

_ To make him; " _

TAKE two pounds of fine flour, a pint of good ale ycaſl',
put a little ſack in the ycaſl, and three eggs beaten, knead all
'theſe together with a little warm milk, a little nutmeg, and a
little ſalt; and lay it beſore the fire till it riſes very light, then
;_ knead in a pound oſ freſh butter, a pound of rough carraway- _
z-jomſits, and bake them in a quick oven, in what ſhzpz'you -
a pleaſe, on flourcd paper. ' .
\.-' Y
T3_ ' ~. T
. izſſ

ii."
 . -4 .:- ,. _\. 1 M,4

3338. . ' ſþcllrttffdoollery,

-, Toſirrzalreilitlle flawſ; taken' _
-.L
t_.,.;,_\
:. *._-z_v.n-._*4,. .
7. TAKE twa pounds of flour dried in the oven, or at a great
* fire, and half a pound of ſugar finely powdered, four yolks of
eggs, twowhites,
ſſ _wazer, fix ſpoonſulshalf a pound
of cream o'ſ butter
warmed, waſhed
.a patind andwith roſe;
a half uſ
currants unwaſhed, but picked and rubbed very clean in acloth;
mix it all well together, then make them up into cakes, bake
A them in an oven almoſt as hot as ſor a manchet, and let thcin
fland half an hour till they are coloured on bath ſides,then take
_down the oven-lid, and let them ſtand to ſoak. You muſt ruh' '
the butter into the flour very well, then the _egg and cream,
and then the currants- ' .
. -o_.-..
_P._.-_.,
o
r. '
.,421.:
-".>'.n'--,.4r_-aſi,.- *'-. .(Nb-
c H A P.' xvt ſi -..

Oſ chceſeecakes, crcams, vjellies, WhiP-ſyllzh

_Aun:LZ-,W'JZW N'H
'* -* ' bubs,._8;c, - _ '_ -
a t

_ ſo make fine cbezzſecakes.

. "[..L.r.L,A..-L
TAKE a pint of cream, warm it, and put toit five quarts oi'
milk warm from the cow, then put runner toit, andjuſt give it.
a ſtir about; and when it is come, put the curd in a linen
- bag or cloth, let it drain well away from the whey, but do
-._.-_,
'..
4i_..-.
-\ . -4
-> no: ſquceze it much ; then put it in a mortar, and break the
curd as fine as butter, then put to your curd halfa pound oſ ſweet
almonds blanchcd and beat exceeding fine, and halfa pound of
mackeroons beat very ſine. If you have no mackrOons,* get
Naples biſcuits, then add to it the yolk: oſ nine eggs beatcn,av
whole nutmeg grated, two perfumcd plumbs,diſſolved in roſe or .-_n:'-)_*_.
.-.
orange-flower water, half a pound of fine' ſugar; mix all well
together, then melt a pound and a quarter of butter, and ſiirit -
well in it,
youand
uſehalfa pound
makeofyour
currants plumped,
thus: tnlet'ſtand to
.-,ſi-.2.._. £.\. .
_cool till it,then puffpaſtcſi takea pound
_oſ fine flour, wet it with cold water, roll it out, put into it.by:
degrees a pound of freſh butter, and ſhake a little flour on each
' egat as you roll it. Make itjuſt as you uſe it,
. 'A'_>'_;<I.'.
You
 made Plain'mid few." ' s '.'Manna
_11'
'X
_'r"' .v
...

Trſ.1.
lrq-U yq-A'YN

'You [nay leave out the currants for change,nor need you put
'in the perfumed plumbs, iſyour diflike them; and ſor variety,
' when you make them of'mackeroons, put in as' much tincture oſ ' '
ſa'ffron as will give them a high colour, but no currants. This
r'.u..L'Iv
fm...r;z'fi"tI-r-p'u.r"þwh
we call ſaſſron cheeſecaltesz'the other without currants, almond .
checſccakcs; with currants, ſine cheeſe'cakcs; with mackeroons, .'
mackeroon checſecakes._

_To make leman tbreſtml'er. '

TAKE the peel oftwo large lemons,*boil it very tender, then . i
doat'
pound ſugar,
it wellthein yolks
a mortar,
of ſix
with
e_:gs,
a quarter
and halſ
of a' apound
poundor oſ
more
freſh
oſ
w-'J'c
bſiutter; pound and'mix_all wcil together, iay'a puff-pafl-e in a
..:

your patty-pens, ſill them halft'ull, and bake them. Grangev ſi ....
->'--'-*.-1'.*ſi(.

cheeſecakes are done the 'ſame way, only you boil the _pecl in
- two or three waters, to take out the bitterneſs. . - _.74.
v.,-.;,._. .

A/Erondſm ly' leman cbeq/Z-mK-er. _ ,-. _- 4.

TAKEjtwo large lemons, grate off the pcel oſ both, and _. ,._7.Þw-r

ru_n'-fAv'uNr-_RL.UMv-W',zYWÞN3H.n,

ſqueeze out the juice of one, and add to it halſ a pound of

double-refined ſugar, twelve yolks oſ eggs, eight whiteswell "Puſ-,2.._,-.<.e.
beaten, then melt halſ a pound of butter, in four or ſtre ſpoon- '
-f_lll5 oſ cream, lhcn ſtir it all together, and ſet over the fire,
flirring it till it begins to be pretty thick; then take it off, and
'when-it is cold, ſalt your patty-pans little more than half full.
Put a pa'ite very thin at the bottom of your patty-pans. Half
an hOur. _with a quick oven,_ will bake them.

To make almond tbEffimL-er. ' p

i TAKE 'half a pound of Jordan almonds, and lay them in
cold water all night, the next morning blanch them into cold
water, then take them out, and dry them in a clean cloth, beat
them very fine in a little orange-flower water, then take ſix eggs,
leave out'ſour Whites, beat them and ſtrain them,*'thcn halſe. - ,_. , -.,_K.;, .V -A,W-=
pound of white
'well together in ſugar, with
a marble a little
mortar, takebeaten mace;ofgood
ten ounces be: them
freſh ſi
.
butter, melt it, a little grated lemon-peel, and put them in the
mortar with the other ingredients; mix all well together, and ' .'.-_

fill your patty-pans. _ _

To .T'
,z_24;
u-7,.-r_:.;o.*,}.=._-*-*
 . xſit';
280 -' ſi, * ULSF'TLI 'Xrt
2. of Grakerj,
._4--..._a,4-.>A".:p.

.,- _. nffi-,
i 5 To make fairy butter.

TAKE the/yolks of two hard eggs, and beat 'them inn'

, marljle mortar, ctwith a large ſpoonſul of orange-flower water, 7.. 3
' and two_t(:a ſpoonſuls of ſine ſugar beat to powder, beat this . A.
pil together till it is n fine paſie, then mix it up with about as. -
:.<m..,..-.. . 7'much ſrrſh butter out oſ the churn, and force it through a fine. an.
Haut.u-.L-ut,
flrainer full of little holes into a plate. A This is a pretty thiugff .
to ſet uſt' a table at-ſuppcr. . _ _
o
i , To make almond nzſtards. -
:a-z'-.iz+i-. 'r*-. '%* TAKE a pint oſcream, blanch and beat a quarter ofa pound i
' _oſalmonds line, beat
'to your palate; withup
two
theſpoont'uls
yolks of or'four
roſe-water. Sweeten
eggs, ſtir all it - ſ
together
mumw-
one way over the fire till it is thick, then pour it out into cups. '
to;
...'
M..$..-.-.M.-_
' Qr ydu may bake it in little china cups. l

t i Temz'zke baked aſſault.

"l
if
ONE pint of crcam boiled with mace and cinnamon z when
cold
flowertake-four eggs,two
water and whitcs leſt
ſack, nurmeg andout, a little
ſugar roſe palate;
to your and orange-
mix >.ſ
r'.' v ,-'.
. NNW-A
.M-Lbo.
'. 1. . them well together, and bake them in china cups, '

To rim/ce plain' tuſtards. -

TAKE a quart of new milk, ſwecten it to your taſte, grate _
in. a little nutmeg,beat up eight eggs, leave out half the whitesfi
beat them up well, ſtir them into the milk, and bake it in
' china baſons, or put them in a deep china diſh; have a kettle
of water boiling, ſet the cup in, let the water come above half
way, but don't let it boil too faſt for ſeat' of its getting into the'
cups. YOu may add a little roſe-water. ' -

_ To make arange butter. 'ſi

TAKE the yolks of ten eggs hent very wtll, half a pint of
ſſ' Rheniſh, ſix ounces of ſugar, and the juim: of three ſweet
granges; ſet them ovgr a gentle fire, ſtirring them one way t;"
it is thick. When you take it oſſ,_t_lir in a piece oſ butter as
' þig as a large walnut,

l
 _
Tſqr-egrz za-L
I'
_

.
.mada Plain and Eafi: _ i , _ i' '2'28t '
"t"
*:;Þ.
'T
'**T,

' ' Tb makeſtecple cream.

* TAKE five ounces of hartſhorn, and two-ounces oſ ivory, ſi
aw-V
and p'ut them in a ſtone bottle, fill it up With fair water to the A 1.t-1v-'Zſx'sſi'r-3'Li
neck, put in a ſmall quantity oſ gum atabick, and gum dra
gon z then tie up the bottle very- cloſe, and ſet it into a pot of
water, with hay at the bottom. Let it ſtand ſix hours, then
talte it out, and let it (hand an hour before you open it, leſt it
fly in your face; then rain it, and it will be a ſtrong'jelly,v A, -.-
.
then take a pound oſ blanchcd almonds, beat them very fine, ..en-
..., -_.
pha-maw
"w.U."1.

mix itwith a pint'oſthick cream, and let it ſtand a little; then)

ſtrain it out, and mix it with a pound oſjelly, ſet it over the fire
till it is ſcalding hot, ſweeten it to your taſte with double refined - -'
ſugar, then take it off, put in a little amter, and pour it into -l'-ſ'r':pnr-
ſmall high-gailipots, like a ſugar-louſ at top; when it is cold',
turn them, and lay cold whipt-cream about them in heaps. Be
e-l
'si-e;
ſure it does not boil when the_ cream is in. -
pin',
m.,.ut"-7'5.,
a1"-'<*v.-u5\-.7,w_-<*-> .;
.. -
Lemtm cream. . " * ' -
TAKE five largelemons, pare them as thin as poſſible, _ -. '
fidep'them all night in twenty ſpoonſuls of ſpring-water, with . -,.
*
the juice ofthe lemons, then ſtrain it through a jelly-hag into .

>a ſilver ſauce-pan. if you have one, the whitcsoſfix eggs beat
' well, ten ounces of douhle refined ſugar, ſetit over a veryflow
cha'coal fire, ſtir all the time one way, ſkim it, and when . _ .
'it is as hot _as you can bear your fingers in, pour it into .
glaſſes. '
. _.
.-
ſ 'l-l'TAKE the juieeAflrond lemanl'emons,
of four large cream.half' a pint of writer,
tw--._
azpound oſ double-refined ſugar beaten fine, the whites of'ſeven
eggs, and the yolk of one beaten very well, mix all together,
rain-it, and ſet it on a gentle fire, ſtirring it all the while, > -.>q7_q<'-.W,on.7 3_me_t um
and ſcum it clean, put into it the peel of one lemcn, when it is
*ycry hot, but don't boil, take out the lemon-peel, and pour it ' -

into chtna diſhes. You muſt obſerve to keep it ſtirring'one way' .'
all thetitneitis over thefire. .- '

-. .-,---\._ -r.
ni
r:
a' "se m-bury:
Jclfy .

'.' I.
,_-:
., -_....3.
. Zt.:-.
.

zsz .* ' _* _ The air: Cotct'roſi J

a-._. stot-i
't.,
..
.. _ Fell) of'treanr. '
TAKEſour ounces oſhartſhorn, put it on in three pints'oſ
water, let it boil till it is a ſtiff jelly, which 'you will know
by taking a little in a ſpoon 'to cool 3 then ſtrain it off, and add:
al
- to it half a pint of cream, two ſpoohſuls of roſe-water, tw'o
- ſpoonfuls of ſack, and ſweeten it to your taſte; then give itz
gentle boil, but keep ſtirring it all the time, or it will curdlc; J'
then take it off, and ſtir it till it is cold; then put it into broad
bottom cups, let them ſtand all night, and turn them out into ,'
a diſh; take half a pint of crcam, two ſpocnſuls of roſe-water,
and as much ſack, ſwacten it to your palate, and pour over'
, them. '
To make
.TAKE a pint ofjuice ormzgqoraſſnges,
of Scville crcam. and putſ to it the' :.

yolks of ſix eggs, the whites of but four, beat the eggs my
ſi of
well,
double-refined
and ſtrain them
ſugar,
andbeaten
thejuice
andtogether;
ſiſted 5 ſet
addall
to theſe
it a pound
toge- I

ther. on a ſoſt fire, and put the pecl of halſ an orange to itiſ?
keep it ſtirring all the while one w'ay. YVhen it is almoſt ready;
to boil, take out the orange-pecl, and pour out the crcam into
glaſles, or china diſhes.
\

To make gaaſrþerry crcam.

TAKE
Water twocover
as will quarts of ſcald
them, gooſeb'crries,
them, andputthen
to them as much
run them thro' ct;_
a. ſieve' with'a ſpoon: to a quart of the pulp you muſt have -
fix egg's well hearen; and when the pulp is hot, put in an 'ſ
ounce or'freſh butter, ſweetcn it to your taſte, put in your eggs,
and ſtir them over- a gentle fire till they grow thick, then ſet it
by; and when it is almoſt cold, put into it two ſpoonſuls of _
juice of ſpinach, and a ſpoonful oſorange-Rower water orſacltz.
ſtir it well together, and put it into your baſon. _ When it is
cold, ſerve it to the table. -

To make barley crcam.

TAKE a ſmall quantity of pearl-barley, boil 'it in miii:
and water till it is tender, then ſtrain the liquor from
ſi it, put yOur barley
' into
.- a quart of- crcam,
' and let it boil
little,a "
 ,-.

made 'Plriiiiand Eaſy. .- - * ſi * 28;" '

*iittlc, then take the whites'oſ five eggs and the yolk of one,
beaten with a ſpoonſul of fine. flour, and two ſpoonſuls of
prange-fiower warer; then take the cream off the fire, and mix
in the eggs by degrees, and ſet it_over the ſire again to thicken.
Sweetenup'
to'your taſte,
l
pour 'it into baſons,
.
and when it is coldv

33' . ' Te make blanchcd cream. A _

TAKE a'quart'oſ thethickeſt ſweet cream you can get. ſea
ſad it with ſine' ſugar and Grange-flower water and boil it; then. 1
lieat the white: of twenty eggs, with a little cold cream, take out
the treddles, which you mdſt do by ſlraining'i': after it is beat, - Aft-'i
_M_A
Mgw.
mon-'A
Pn'j-Wz
-"my
'am
new-
m'gno'-
,,.HM_
g'w'm,
w
aN-
n_ymv-floA,W_u.Va>'r)M*,.-_7Yv3*-V..7\(,<*._-H',]M
and when the creamis on the fire and boils, pour in your eggs,
ſlit-ring it all the time one way till it comes to a thick curd,then .

rake it up and paſs through a hair-ſieve, then beat it very well .

vwith a ſpoon till cold, and put it iſinto diſhes ſo: uſen. . .

To make almond cream.

- ..r_.,_7.
'ſ,__*-.-_,.'_. A

JTAKE a quart oſ cream, boil it with a nutmegygrated. -

a blade or two oſ mace, a bit of lem0n>peel, and ſweeten to

your taſte: then blanch a quarter oſ a pound oſ almonds, beat
them very ſine, with a ſpoonſul oſ roſe or orange-flower water,
ſalte the whites oſ nine eggs well heat,and_ſirain them to ydur
almonds, 'Beat them together, rub very well 'through a coarſe _
hair-ſieve;
ſlit it all onemix
wayall
alltogether
the timewith
till ityour cream,
boils, pour ſet it onyour
it into the cſiups
fire, -_
prdiſhes, and when it is cold ſerve it up. .
'

To make a fine cream.

TAKE a pint oſ cream, ſweeten it to your palate, grate a '
little nutmeg, put in a ſpoonſul of orange-flower' water and
roſe water, and
cttwowhites; flir two
it allſpoonfuls
tOocther of
oneſack,
waybeat
overupthe'ſire
four eggs,
till itbut
is -
thick, have cups ready, Znd pour it in.
T0 make rſſamfia cream;

TAKE ſix large laurel leaves, boil them in a'quart oſthiclc

cream: when it-is boiled throw away the leaves, beat the yolks v . ,
_of five eggs with a little cold cream, and ſugar to your taſte,
then thicken
butjdonff let itthe cream
boil, keepwrth your eggs,
it ſtirring ſet itwſihile'one
all the over'the fire again.
way, and '
'pour it into China diſhes; when it is cold it is fit for uſe.
_ ' , . To
.

'
 r." ' . .' ſ ' .'
'ſſ'284
'The Art of Cookny,
p Ya make whip! cream. ,
' TAKE a quart oſ thick cream, _and the white: oſ eight egg'
cheat well, with half a pint' of ſack ;-_mix it together, and
, ſweeten
perſume Itbto
it, iſ your taile with
you pleaſe, with'double-refined
a little muſk orſugar. You may
ambergri._aſeſiticl_
in a rag, and ſteeped a little in the cream, whip it up with a
'It-hint, and ſome lcmon-peel tied in the middle of the whiſlti
.".4-'
L...-i
:'.-
-JM-hv,_-n.q-oq
take the froth with a ſpoon, and lay it in your glaſſes or ba.
ſons. This does well over a fine tart..
' _ To make wbiptſjllakubr. .
'ct TAKE a quart oſthick cream, and half apint of ſack,'the
_.*.*.'. .
.
juice ot'two Scville orangcs or lcnions, grate in the peel of two
_ _-s lemans, half" a pound ot'double refined ſugar, pour itinto!
broad earthen pan, and wliiſk it well ; but firſt ſWeeten ſonie
--,*.
'a red wine or ſack, and ſill your glaſſes as ſull as you chuſe, then
as the troth riſes take it off with a ſpoon, and lay it carefully
into your glaſſes till they are as full as they will hold. Dun't
make theſe long before you uſe them. Many uſe cydcr ſweeten
ed, or any wine you pleaſe, or lemcn, or orange whey made
thus; ſqueeze the juice of a lemon or 'orange into a quarteroi
a pint oſmillz, when the curd is hard, pour the whey clear off,
'and ſweeten it to your palate. You may colour ſome with the
juice oſ ſpinach. ſome with ſaffron, and ſome with' cochineal,
. juſt as you fancy.
ſo makee-verlaffiingjjllabubr. '
TAKE five halſpints oſ ihi. k cream, 'half a pint of Rheniſh,
half apint oſ ſack, and the juiec oſ two large Seville orangcsi
grate _injuſl: the yellow rind of three lemans, and a poundti
double-refined ſugar Wtll beat and fitted; mix all together with
a ſpoonſul of orange flower water 3 heat it well tOgether wit-'1
_ a whiſk half an hour, then with a ſpoonlili your glaſſes. Theſe
will keep above a,weck,and is better made the day beſore._ Thf
beſt way to whip ſyllabub is, have a fine large chucolatc mill,
which you muſt keep on purpoſe, and a large deep bowl to mlll
them in. lt is both quieker done, and the froth ſtronger. Forthe
thin that is lei't at the bottom, have ready ſome calt's footjtlll
boiled and Clarified, there muſt he nothing but the calſ's ſſiW
boiled to a hard jelly: when cold, take off the ſat, clear it with
the whites of eggs, run it through a flannel hag,, and mixll
.-.'.
.-"o.ak.."-t with the clear, which you ſaved oſ the ſyllahuhs. Sweeten it to
your pnlate, and give it a boil; then pom it into bziſons, oru'lffl
y0u pleaſe. When cold, turn it out, and it is a ſine flummrſrz
, .
 7. mzidePIain and Eafi: '_ _* i

.': COVERthe bottomTo makediſh

of your air-ilk. -' ' with Naples
or bow] . biſcuiul -_ i

Lb'r'olze in pieces, mackeroons broke in halves, and ratafia cakes. '

'Juſt wet them all through with ſack, then make a good boiled
euſlard not too' thick, and when cold pour it over it, then put
ſa'ſyHabub over that. You may garnilh it with ratufia cakes,
iCurrant jelly, and flowers. _ - l
Man-'45
_.

To more bartſhsrnjelb. _A
BOlL half a pound oſhardliorn in three quarts of water over
ggentle fire, till it becomes a jclly. If you take out a little to _
flcool, and it hangs on the ſpoon, it is enough. Strain it while
'it is hot, put it in a well-tinned ſauce-pan, put to it a pint of
"Rheniſh
ſi"t'vh*ites ofwine, and aor
(our eggs quarter'of
more to aa pound of' louſ-ſugar;
froth, ſtir beatthe
it all together that
Vtlie wlntcs mix well with the jelly,and pour it in, as ifyou were
"cooling it. Let it boil for two or three minutes, then put in the'
j'juice oſ three or four lcmonsz let it borl a minute or two longen,
"When it is finely curdled, and of a pure white colour, have
.'*Yan'd
readypour
aſwon-ſkin jellytill
back again bagitoyer
is a'saclear
chinaasbaſon, pour in yourjcllyg.
rock water; then ſet aſſ '
.ctrſſ
a1,
mny-"ry._

' Very clean china baſon under, have your glaſſes as clean as poſ
ſible, and with a clean ſpoon ſill your glaſſes. Have ready ſome
xth'in rind of the lemons; and when you have filled half your
'glaſſes
run outthrow
of theyour
bag, peel
withinto the baſon;
a clean andthe
ſpoon fill when thejelly
reſt oſ is all i
the glaſſes,
and they will look of a ſine ambeſ colour. 4 Now in putting in
the ingredients
._and there
ſugar to your is no certain
palute. Moſt rule.
peopleYou
let-emuſt
themput in leman
ſweet; and: _ £ ſſ ' ' '
"indeed they are good for nothing Unleſs they are.
To maile ribbaizdjeliſy. '_ i

f TAKE out the great bones oſ four calves ſect, put the feet
vinto a pot' with ten quarts of water, three ounces ofhartſhorn,
- three ounces of iſinglaſs, a nutmeg quurtered, and four blade:
dſ mace;a fiannel
-- through then boil
bag,this
let ittil! it comes
ſtand to two hours.
twenty-four quarts, ſtrain
then it .I i
ſcrape

- off all the fat from the top very clean, then flice it, put-to it A
the Whites of ſix eggs bea'en to a from, boil it a little, and
' ſtrain it through a flannel bag, then run thejelly into little '
w high gluſi'eg, run every colour'as thick as your finger, one co
lm'ir muſt be thorough cold before you put another on, and that
it 4 _you
 ' its Tbe Art of Cooknzyy
You puton muſt not be but blood-warm,ſor fear it mix together;
ou muſt colour red with c'ochineal, green with ſpinach, yel
low with ſaſſron, blue with ſyrup of violets, white with thick
cream, and ſometimes thcjelly by itſelf. You may add ornng:
flower water; or wine and ſugar, and lemcn, iſ you pleaſe;
but this is all,ſancy.e ' 7
To make ral-ver ſectjell .
BOIL two calves feet in a gallon of water till it comes to a
quart, and
clean, thentake
ſtrain it, letupit clean.
thejelly ſtand till cold,is ſkim
Iſtherc offall the
any ſettling ſat _ , r
in theſi- J

bottom, leave it; put the jelly into a ſauce-pan, with a pint of ';
mountain wine, half a pound ot'loaſ-ſugar, the juicc oſ ſour
then
large put
lemons,
them beat
into up
a ſauce-pan,
ſix or eightand
whites
llir alloſtogether
eggs with
well
a wiſh,
till it

boils. Let it boil a ſew minutes. Have ready a large flannel

bag, pour
it runs it in,then
clear, it will
haverunthrough "quick,
ready a large pour
china itin again
baſon, till
with the'ſi
lemon-peels cut'as thin as poſſible, let thejclly'run into that'
_ baſon; and the pcels both give it a ſine amber culonr, and alſo T
P- a' flavour ; with a clean ſilver ſpoon ſill your glaſſes.
To make currantjelly.
. ' STRIP the currants from the ſtalks, put them in a ſtonejar,
'flop it cloſe, ſet it in a kettle oſ boiling water half. wav thejar,
' let it boil halfan hour, takeitout and ſtrain thejuice through
. alcoarſe hair-ſieve ; to 'a pint oſjuice put a pound oſſugar, ſet:
it over a fine quick clear fire in your'preſerving-pan or bell-metal
ſkillet; keep ſtirring it all the time till the ſugar ismeltcd, then -.
., ſkim the ſcum off as faſt as it riſes. _ YVhen your jclly is very :
' clear and fine, pour it into gallipots; when cold cut white pa
perjuſt the bigncſs of the top oſ the pot and lay on the jelly, .
dip thoſe paper-s in brandy,' then cover the top cloſe 'with-white.
-. paper and prick it ſull of holes 3 ſet it ina dry place, put ſome
into glaſſes, and paper them. _
i TA-KE a pint oſTothismake raſhmzy
currant jelly giant; ' - of raſherries,
and a quart .
bruiſc them well together, ſet them over a ſlow fire, keeping
them ſtirring all the tirne till it boils. Let it boil five or ſix
minutes, pour it into your gallipots, paper as you do the cur
rantjelly, and keep it 'or uſe; They will keep for two or threq -
years, 'and have the full flavour oſ the raſberry.
To
 fig
-t-<.
&ſin-7
made Plain end Eayj-g - .0_

-.;,,:
Imlulwnvzfwfflywp_nzflm

To make ben-ſhorn flunimqtyl

, hOlL half a pound of the ſhavings of hartſhorn in three -1
pints
into ſſa_oſwater
baſon, till
anditſet
comes
it bytotoa cool
pint,5 then
then'ſtrain
ſet it itover
'through a ſieve
the fire, let
itjuſt melt, and put to it halfa pint of thick cre'am, ſcalded and '
grown cold again, a quarter of a pint oſwaite wine, and two
ſpoonſuls oſorange-fiour water z ſweetenit wrth ſugar, and beat
it ſoran hour and a hair', or it will not mix well, nor look well 3
dipſſyour cups in water before you put in the flummery, or elſe
it will not turn out well. lt'is beſt when it ſtands a day or two n'-a?"
gun-ar;
v-s.p-or

'before you tum it out. _ 'When you ſerve it up, turn it out of
theCups, and (lick blanchcd almonds cut in lo'ng narrow bitson,
the top. You may eat them either with wine or cream. ,.

Aſcroml wayctta make karz/barnſhmzmny.

lTAKE three ounces oſ hartſhorn, and put to it two'quarters .

of fixing-water, let it ſimmer over the fire ſix or ſeven hours,
till .halſ the water is conſumed,*or elſe put it in a jug, and ſet it
in the oven with houſhould bread, then ſtrain it thrOugh a ſieve *
and beat half a pound oſ almonds very ſine,- with ſome eran '

flower water in the beating ; when they are heat, mixalittle of

your-'jolly
with-your with
otheritjclly,
and ſome
ſtir itſine ſugar 3tillit
together ſtrainis itlittle
out and
moremix it ſi
than .

blood-warm then pour it into half-pint bnſons or diſhes for the - I ...
'

purpoſe, and fill them but halſſull. XVhen you uſe them, tum '
them. out oſ the diſh as you do flummery. lt it does not come
out-clean, ſat your baſon a minute or two in warm water. You.
may ſlickelmonds in or not, juſt as you pleaſe. Bat it with
*''2
12.,
.'.'.£
"M*r'-w*'e"V'*H:Eſ*i"'*V-M
.ct
.uine'a'n'd ſugar. Or make yourjelly this way: putſix ounces of
hardhorn ina glazedjug with-a long neck, and put to it threo
pints of ſoſt water," cover the top of thejug cloſe, and put a,
Weight on it to keep it ſtudy; ſet it in a pot or l:ettle oſ wgter
twenty-four hours, let it n0t boil, but he ſcalding hot, then;
firain it out' and make yuurjelly. ' . . .'
avmow-7.
1

- To make oatmealflmnmny.
,.
Get ſome
'it with water,oatmcal, put it intoand
ſtir it together, abroad
let itdeep
ſtandpan, thenhours,
twelve cover _ct WJISAWTFR
-,-<.-_,-_=-;_

then pour oſſ that water clear, and put on _a good deal ofſiſreſh 4
water, ſhiſt it again in twelvehours, and ſo on in twelve more; .
then pour off the water clear, and ſlrain the oatmeal through a
coarſe
...
','-*_.,.,_45_.
 LSZ i . - lfſbe drtqfCaoked, '
4
coarſe hair ſieve, and 'pour it into a ſauce-pan, l'eeping it ſtirrina3
all the time with _a ſtick till it boils and is very thick 3 then pom- t
it into diſhes'; when cold turn it into plates, and eatit with wha:
'you pleaſe, either wine and ſugar, or beer and ſugar, "or mIlk_
It eats very pretty with cyder and ſugar. _
You muſt obſerve to put a great deal of' water to the oatmcil
and when you pour off the laſl: water, pour on juſt enough freſh
' as to ſlain the oatmeal well; Some let it ſtand forty-eight hours
ſome three days, ſhiſting the water every twelve hours 3 but
that is as you love it ſor ſweetneſs or tartneſs. Gruts once cut
does better than oatmcal. Mind to ſtir it together when you
v put in freſh water.

To make a fiiirjju'labub from t/se rate.

MAKE your ' ſyllabuh oſ either
' cyder or wine, ſweettn it i
l
pretty ſweet and grate nutmeg in, then milk the milk into th:
liquor ; when this is done, pour over the top half a pint or: l
_ pint of cream, according to the quantity of ſylluhub you make. i
You may make this ſyllabub at home, only have new milk; I
l
make it as hot as milk from the cow, and out of a tca-pot, or i
l
any ſuch thing, pour it in, holding your hand very high.
i
l
I
To make a &edge-bag. l
I
TAKE two pounds oſblanched almonds, beat them well in jl
a'mortar, with a little canary and orange-flower water, to keep =
' them ſrom oilingſi Make them into ſtiff paſte then beat in the i
yolks of twelve eggs, leave out five oſ the whites, put: to it: j
pint of cream, ſweetened with ſugar, put in halfa pound of i
' - ſweet butter melted, ſet it on a furnace or ſlow fire, 'and keep it l
conſtantly ſtirring, till it is ſiiffenough to be made in the ſon: i
ofa hedge-hog; then ſtickit full oſ blanchcd almonds, ſlitanl i
fluck up like the briſtlesoſ a hcdge-hog, then ptit it into a diſh i
. take a intoſ cream and the yolks oſſour eggs beat up, ſwectcnzi
' with ſugar to your palate. Stir them together over a ſlow Et: '
till it is quite hor, then pour it round the hedge-hog in a diſh, i
footjelly
and let it made
ſtand clear
till itand
is cold,
good,and
andſerve
pourit itup.intoOr
thea diſh
rich r0unl
cali's y
the hedge-hog; and whenit is cold, it looks pretty, and makci l
a pretty diſh; or it looks pretty in the middle of a table itſ
ſupper. '

T'i
i
t ' - y
 _ _-al.

JIU-Ln-'A_I-n_flm-h*r_m auW
I Made Plain mid Eafia 239 .

_ _ X To 'bake Fiembflzkmme'rj. - ,t
l YOU muſt talte a quart of cream and half an' ounce oſiſin'g
glaſs, 'beat it fine, and ſtir in into the cream. Let it borl ſot't'lf ,
Over a llo'w fire a quarter of an hour,- kccp- it llimng all the -
time;in then
i' *put take itofroſe-Wa'tenand
aſpoonſul offthe fire, ſwecten it to Your
a' ſpnonſul palate, and _
oſ orange-Botvcſii
'WHEN ſtrain it and pour it into' a glaſs or baſon, orjuſt what
'j-Ou pleaſe,-
v"diſh, Youund
maywhen
eat ititwith
is coldcream,
turn it'wine,
out. or
lt makes a linepleaſe.
what you ſide '
Lay round it baked pears.= It both looks very pretty,- and eats .
fine. . -
A buttered tart;
TAKE eight or trn large codlings, and ſcnld them, when
told ſkin them, take the pulp and beat it as fine n's you 'can
xWilh a _ſilver ſpoon, then mix in th'e yolks oſſrx eggs and the
' .whitcs oſ four beat all well together, a Sevrlle orange, ſqueeze
.in thejuice, and ſhred the r'rnd as fine as poſſible, with ſome
grated nutmeg and ſugar to your taſte; melt iomc line freſh but
ter, and beat up with it according as it wants, till isit all like
a _fine thick Cream, and then make a ſine puff-palle, havea
targe tin-patty that willjuſl; hold it, cover the putty with the _
palls, and pour in the ingredients. D'on't pu't any cover on. _ r
- ſhake it in a quarter oſ an bon', then ſl-p it outofrhe party on .
a diſh. and throw fine ſugar Well bear all over it. lt is a very' -
pretty fide-diſh for a ſecond courſe. You may make this ofany '
' arge apples you pleaſe. . .
_I * Ileum/Line; .,
FIRST have a piece oſ t'm, made in the ſhape oſa'halſ- moon. _
'_ at deep as a halQpint baſon; and one in the ſhape of a large _ '_
ſhr, and two or three leſſer ones.- Boil two calves feet in a'
. gallon of water till it cornes to a'quart, then ſtrain it off, and
__when cold ſkim oſall rhe'ſar, take halfthejelly.- and fweete'n it
with ſugarto
zltctogether overyourpalate,
a ſlow firebeat
till up
it the whites
boils, thenoffeureggs,ſtirall
r'un it through a ' .
.'ſilannel bag till clear,. put ir in a clean ſauce-pan, and take-an
_j' ounce
mortar,oſiweet almonds
with two blanchcd
ſpoonfuls and beat very
ofctroſe-water and ſine
twoinoſaorange
marble

' flower water: then ſtrain it through' a coarſe cloth, mix it with - '
thejclly, ſtir in four large ſp00nſuls of thick cream, flir it'all
fdogether till it boils, then have ready the diſh you intend it'ſor.
lay i
I.
' . . _ 'U .
 zfſli . 290 ſhe Aſ! Of Coakn'y," * _ þ
. lay the tin in the ſhape ofa half-moon in the middle,'and the '
l t ſtars round it; lay little weights onthe tin to keep them in the
I . .places you would have them lie, then pour in the abovevblanc
I ' _. manger into the diſh, and when .it is quite cold take out the tin
ſſj things, and mix the other halfof the jelly with halfa pint of
. good White-wine and thejuice of two or three lemons, with
' 5 5;' _ ' loaf
eggsſugar enough
beat fine; ſtirtoitmake it ſWect,
all together anda ſiſlow
over the whites
fire till of-eight
it boils,
gſizjl * ' then run it through a flanncl bagtill it is quite clear, inachinſia

'_'rl . . baſon, and very carefully fill up the places where you took the
' . ' ' .tin out; let it ſtand till cold, and ſend it to table.
" -- ' imond Note,cuſtard
You may
; andſorwhen
change
it is fill the diſh
cold, fillct upwith
the ahalf-moon
fine thickand.
al
'jjl ſtars with aclearjelly. * _

Tbeflotiting iſland, a pretty dZ/b for 'be middle of a 'able

. at a ſecond coztrſe,_cr for filpper.
* YOU may take a ſoup-diſh, according to the ſſze and quan
tity you would make, but a pretty deep glaſs is lieſt, and v
ſet it on a china diſh ; firſt take a quart of the thickeſt cream
i 1 _l _ you can get, make it pretty ſweet with ſine ſugar, pour in a gill
- of ſack, grate the yellow rind oſ a lemon in, and mill the
' - _ - . cream till it is all ofa thick froth, then as carefully as you can
'1 pour the thin from the froth, intoa diſh; take a French roll.nr
'...-.ſi ' - ' as
as many as you
light as want,
poflible on cut
theitcream,
as thin then
as youa can,
layerlayalayer oſthzt
of currnntjelly,
then a' very thin layer of roll, a'nd then hartſhorn jolly, then
'French roll, and over that whip your froth which you ſaved oft'
,J; 'ſi ' -'
.. _ Kthe cream very well milled up, and lay at top as high as you can
heap it; and as for the rim of the diſh, ſet it round with fruit
' ' ' ' or ſwee'tmcats, aceordi-ng to your fancy. This looks very pretty
1 in the middle ofatable with candles round it, and you may
_*'3 , '_ . ct maketo itwhat
ing of asjellies
many and
different
giamscolours as you fancy,
or ſweetmeats and or
you have; accord
at the
. ' . 1 bottom of your diſh you may put the thickeſt cream you czn
" get: but that is as you fancy. * *

__ , _ .

' * Qt
;* ,- . . . . '.
1
 1.

A maid.- Pctlain but! Leſſ. 1'29'13'-vv

A P. '_'Xvujſi
Oſtnade-wines. EreWing, Frenehlſſbread, &c.-__ '

To make raz'ſz'n wine. .

TAKE
into a large Two hundred
r.ogſhead, ſiET * aſ
i: raiſins,
up with ſtalks
water,and all, and
leſitthem putathem
ſteep ſort
night, ſitt'th; them ever-t? day; them pour Off all the liquor, 24.
and dreſs the raiſin'. Pap' both liquor-s together in a nice clean
_ veſſel that willjuſt hold '.z, for it muſt be full; let it ſtand till it
has done hlffing, or m-.'..-.-:ng the leaſt noiſe, then ſtop it cloſe
and
rackletitſiand ſix montitza.
it offinto another Pegſtop'it
vL-zſſel; it, 'andcloſe,
ifyou find
and itquiteclear
letitſtandthree x' ſi

months longer; then boztzle it, and when you uſe'it, rack itoff
intoa decantcr. - - . , . :'. .
p To make elder-wine.
_ PICK the elder berries: when full ripe, put' them intoa ſtone
jar, and ſet them in the arten, or a kettle oſhoiling watertillthe
jar is hot cloth,
ja coarſe through; then TQ'iCC
wringing thethem out and
berries, and ſtrain
put thethem
jctuicethrough
into a -
ſſclean ltettle: to every qu..i-t oſjuice put a pound ol fine Liſhon
ſugar, let it boil and ſkim- it well. When it is clcar_and fine,
pour itinto ajar; when chid, cover it cloſe, and keep it'tillyou
m'alte raiſin wine: then 'when you tun your wine, to every gal
lon of wine put halfa pith: of the elder ſyrup; ', v -' '
_ ' To rlrzcl'e orrmge wine. _ ' .
' TAKE
M'hitcs twelve
of eight pound:
or ten oſ the beſt intoſix
eggs wellbeaten, powdergallonsoſſpringfl.
ſugar, with the - ſ
Water,
'into in and be] threeofye:
ſix ſpconſuls quad-ers of an
Ft, and alſohour. When it is_cnld,
thejuiceoſtwelve put i A
lemons,
which being pared mull: 'fand with two pounds of white ſugar'
a'n a tankard, znd in the morning ſkim offthe top. and then put
in into the Water; then us'd thejuice and rinds of fifty oranges,
but not the w-hite parts or' the rinds, and ſo let it workalltoge
thertwo days and two nights; then add two quarts ofRheniſh _- '
Oſ white wimz, and put t: into your veſſel.
. To make orc'ge wine will; rrziſz'nr. ' ſi '
'TAKE thirty poundsor new Mnlaga raiſins piked clean, chop
t them ſhun. )'-'0u muſt have twenty large Heville oranges. 'en
Of them you rmuſt pare as thin ast'nrperſerving; boil aboutetght
gallons oſ ſoft water till a third part be conſumed, let it cool a' z
' U 3 þ little
a; gar-ers:- t .
._-. _ - ._a -_. 4-. a-o. >-'h

49: A - " 'The 'Art ofCookery;

,
. little, then put five gallon: of it hot upon y'sur raiſins andl
.. ot'ange-peel, ſtir it well together, cover it up, and when it is
. cold let it ſtand five days, ſtirring it once or twice a day, then
.*
paſs it thro' a hair-ſieve, and with a ſpoon preſs it as dry as you
. can, put it in a runlet fit for it, and put to it the rind oſ theOther
- ten oranges, cut as thin as the firſt; then make a ſyrup of the
".'e..- juice of twenty omnges, with a pound of white ſugar. It
_muſt be made the day before you tun it up ; ſtir it well toge
l1 . ' ther, and ſtop it cloſe; let it ſtand two months to clear, then
rl bottle it up. It will keep three years, and is better for keepe
l inn.
. (7
.
_þ - , To make elderflawer wine, 'very like Frontiniae. ,
5 l ſ TAKE
ſugar, ſix gallons
ſix pounds of ſpring-water.
of raiſins twelve pounds
of the ſun chopped. ofwhite
Boil theſe to- '
i ſ gether one hour, then take the flowers of cider, when they are
' falling, and rub them off to the quantity oſhalſa peck. When
I the liquor is cold', put them in,tlte next day put in thejuice of
z three l_emons, and four ſpoonfuls oſgood ale yeaſt. Let it ſtand
- ſi'þ z * covered up every
for it', To two days,
gallonthen ſtrainput
oſ wine it off, andoſRheniſh,
a quart put it in a veſſel ſit
and put'
*-,:' 'ſſj your hung lightly on a fortnight, then ſtop it down cloſe. Let
1 ' it ſtand ſixlþmonths ; and iſ you find it is ſine, bottle it off. \
_4 . - To make gooſeþerry wine. 5
;,-_ v _ GATHER your gooſeberries in dry weather, when they are .
ſi' -- ' half ripe, pick them, and bruiſe a peck in a tub, with a wooden
mallet; then take a horſe-hair cloth, and preſs them as much as
L , poflible, without breaking the feeds. When you have preſſed
IY ' .. out all thejuice, to every_gallon'oſgooſeberries putthreepounds i
3 _.-.-..-.i-w .> . oſ ſine dry powder ſugar, ſtir it all together till the ſugar is all
diſſolved, then put it ina veſſel or caſk, with muſt be quite full.
Iſ ten or twelve gallons, let it ſtand a fortnight; iſ a twenty
gallon caſte, let it ſtand five weeks. Set it in a cool place, then
n4>.*.--.v-,'
draw it off from the lees, clear the veſſel of the lees and pour
in the clear liquor again. If it be a ten gallon caſte. let it ſtand
three months; iſa twenty gallon, four or five months, then ct!
bottle it off. ' -
. - T0 make mrrzmt wine. '
, GATHER yourcutrants on a fine dry day, when the fruit *
a ' - is full ripe, ſtrip them, put them in a large pan, and bruife *
' them with a wooden peſtle till they are all bruiſed. Let them_
ſi'and in a pan or tub twenty four hours to ſermt'nt; then tun
it thrOugh a-itair ſieve, and 'don't let your hand touch yr-Ur li
. .':,. .,,.-. -._.r-_-.. ._
' quor. To every gallon of this liquor', put two pounds and:ſ
' - ' r o hai '

i
i
i3
 -...:,
__'.-r..-_._.,

'i Weapon and Egþſi ' - >£ nag;

halfof white ſugar, ſtir it well together, and put it into yotir .' ._ ſ
veſſel. To every ſix gallons put in a quart oſ brandy, and let '
'it ſtand'
oſt'as ſix as
clear weeks. If into
you can, it is another
fine, bottle it;oriſlarge
veſſel itis bottles;
no', draw it . 'r _- ſi
and
-.n.*La;-
'=-"!,-,'_-=_"-F."'
in _a fortnight, bottleit in ſmall bottles; r
To make eberry wine." '. '
' PULL your cherries When full ripe off'the ſtalks, and preſs _
them through a hair ſieve. To every gallon oſliquor put two -
pounds oſlump ſugar beat fine, ſtir it togetherand put it intoa ' a.
veſtiflz it muſt be full: when it has done workingand making ' :ualflefiz-
*-vu._:.-
._.A
any noiſe, ſtop it cloſe for three months, and bottle it off.
'To make In'reb wine. . - - *
THE ſeaſonſor procirring the liquor ſrom the birch trees is
'in the beginning oſMarch, while the ſap is riſing, and beſorethe :.'*: .47'
:=fr.f-t'$ .*_"eg
leaves ſhoot out; for when the ſap is come forward, and the
leaves appear, the juice, by being long digeſted in'the bark, -"
i'
.ſi--.-'_-. _.- _,-._"-.e..-

grows thick and coloured, which before was thin and clear.
The method oſ procuring' thejuice is, by boring holes in thd' ._... _-. _ . _..,-._ c. _e.
body oſ the tree, and putting in t'oſſers, which are commonly
made ofthe branches of elder,- the pith being taken out. You
'r'
may without hurting the tree, iſlargc, tap it in ſeveral places, maw-.
ſour or five at a time, and by that means ſave ſromagood many . _ '
trees the
.-day, ſeveralgallons everyday
bottles in which 5 iſyou
it drops muſt have not enough
be cork'd in one
cloſe, and ro- ' i ſ'i.'ſw-'L>flſi

lined or waxed; however, make uſe oſit as ſoon as 'you can.

, Take the ſap and boil it as long as any ſcum riſes, fltimming , z .
> itzall the time: to every gallon oſliquorput ſourpoundsoſgood
erwards half-an hour, - A
ſugar, the thin peel oſa lemon, boil it a t
ſkimming
almoſt cold,
it very
ſet itwell,
to work
pourwith
it into
yeaſt
a clean
ſpread
tub,
upon
andawhen
toaſt, itlet
is 'i *
v
,. _H. , ._\5 :- _ ._ 7.
'u-u'
ſ
zw
.it. ſtand five orſix days, ſtirring it often; then take ſuch a caſt:
- as will hold the liquor, fire a large match diptin brimſtone,and
throw it into the caſk, ſtop it cloſetill thematch isextinguiſhed,
* 'tun your wine, lay the hung on light till you find it h'as done ' '1 a:
STATP"v-.*<.-:' -*'r:
working; ſtop it cloſeand keep itthreemonths, thenbonleitoff. .. - '
._*
.- _r.-....>._- .-*_..-'_.c
To make guince wine.
GATHER
v'large quinces, the
wipequinces when with
them clean dry and ſull ripe;
a coarſe take
cloth, andtwenty
grate '
them with a large grate or raſp as' near the core as you calm-but
'none oſ the corc; boil a gallon oſ ſpring-water, throw m your
' "quinces, let it boil ſoftly abouta quarter of an hour, then ſtrainj '
them well into an 'earthen pan on two pounds oſ double-'
- U3 refined
. . .- v,.
 -\-_.Wuse-m"

þ _ . The Art of Cooke'y, p _

m.n*r<._ax<s
mzu-
'.r:fined ſugar, pare the peel off two large lemons,_-*_'£_hrow in and
_: ſqueeze the ljuicethro' a ſieve, ſtir it abour till it is very cool,
' _'yeaſt
then _toaſt ittleit bit
on it,a._ let of bread
ſtand very thintwenty-four
cloſe covered and brown,hours,
rub a little
then ſi
take out the tOaſt and lemon, put it' up in a caig,_keep it three
>_14'
_
months, and then bottle it. Iſ you makea twenty gallon caſk, *'
let it ſtand ſix months heſore you buttlc it; when you ſtrain "
your quincts, you are to wring them hard in a coarſe cloth.
ct r
.t-x-.-4-.<
To 'na/te tow/Irþ or'tlary wine.
TAKE ſtx gallonsoſwater, twelve pounds oſ ſugar, thejuice
'Qui-m.
oſſix lemons, the whites of ſour eggs beat very well, put all
x\'.:_-.a-.; d-;. togetherin a kettle, let it boil halſan hour, ſkim itvery well ;
take a peck oſ cowflips; iſdry "ones, halfa peck; put them in-tu
*-aboiling
tub with theandthin
liquor, peelingabout;
ſtirthem of ſix when
lemons, thencold,
almoſt p0urput
on in
theu- ſi
er-.1\.-'; Wmnxeman thin toaſt baked dry and rubbed with yeaſt. Let it ſtand two on;
_ .three days to work: Ifyou pu: in before you tun it ſtx ounces
a-,.
--w
.p.v, .7,_ -mq-ſi
_
oſ ſyrup oſ citron or lemons, with a quart oſ Rheniſh wine, it
. will be a great addition; the third day ſtrain it off, and ſquaeze -
the cowſlips through a coarſe cloth, then ſtrain it through a
< fiannel bag, and turn it up, lay the bung looſe ſor two or three
- days to ſee
it ſtand iſitmonths,
three works, then
and bottle
iſit don't,
it. bung it down tight;ct let;

. u>. . L.,. -a'*.rn-as_.m'-.1a To make turilip wine.

TAKE a good manyturnips, parc them, ſlicethem, putthem
in a cyder-preſs, and preſs outall thejuice very well. To every
gallon oſjuice have three pounds 'oſ lump ſugar, have a vell'cl
ready, juſt big enough to hold thejuice, put your ſttgar into a
' veſſel. and alſo to every gallon oſjuice halfa pint of brandyflj
:=.
:*.u* ' Pourin thejuice, and lay ſomething over the bung ſor a wet-le,
, to ſee iſit works. lſ it does, you muſt not buhg it down till it
"ac/.
has done working; then ſtopitcloſe ſor three monzhs, and draw
it off into another 'veſſel. When it is ſine, bottle it off.
'r. _ To make rajþberly wine.
.r.-'.*.':
'TAKE ſome fine a raſpberries, bruiſe them with the back oſ
- .....,ffl
_ .,
a ſpoon, then ſtrain them through a ilannel bag into a ſtore
..
. ' jar. To each quart oſjuice put a pound of double-refined ſu- '
gar, ſtir it well together, and cover it cloſe; lct itctſtand thrc'
-'--a.-p'cv.1"n'*"'
days, then pour it oſt'clear. To a quart oſjuice put two quart'
oſwhite wine, bottle it off; it will be fit to drink in a week.
Brandy made thus is a very fine dram, and a much better Wa/
than ſleeping the raſpberries. ' '
Rule' '

r. ,. '. -_,
 made Plain and 'Be/ii; , - '295 ,- i

Rule: for bratt-ing. *

7. ' ffl'CARE muſt be taken in the firſt placetohavethemaltclean;
and after itis ground, itſiought to ſtand 'our or five days.
For ſtrong Oct-ober, five quarters oſ malt tothree hogſheads,- U '
. and twenty-four pounds oſhops'. 'This will afterwards make
two hogſheads of good keeping ſmall beer, allowiug five'pounds
oſ hops to it. ' _4 .
For good middling beer, a quarter oſ malt makes a hogſhead
..-(wr..
of ale, and one oſ ſmall beer; or it will make three hogiheads - p
oſgood
keep all ſmall beer, allowing
the year. eight
Or it will pounds
make oſ hops.
twenty gallonsThis will 3- ' > ſi
oſſtrong
ale,lſ and
you two hogſheads
intend your aleoſtoſmall
keepbeer thatwhile,
a reat willkeep all the
allow year. ' i i
a pound
-\-u\*-_.-

oſ hops to every buſhel; iſto keep hx months, five pounds to a

hogſhead; iſ for preſent drinking, three pounds to a hogſhead, .'P'..

an-J the ſoſteſt and cleareſt water you can get. ' -*.'.-'>

' Obſerve the day beſore to have all your veſſels very clean, and ._. ..
r.._,.
.
never uſe your tuhs for. any other uſe except to make wines.
Let your caſtes he very clean the day before with boiling_wa .r'-on
.- _-
ter; and iſ your hung is big enough, ſcrub them well with a
little birch broom or bruſh ; hut it' they be very had, take out . ,.
the heads, and let them be ſcrubbed clean with a hand-bruſh *
and ſand and fullers-earth. Put on the head again and ſcald ,.=.,
p-g.
-.
them well, throw into the barrel a piece oſ unſlacked lime, and"
._*. .
flop the hung cloſe. -. -...Wn

The firſt copper oſ water, when itboils, pourintoyourmaſh '.

tuh, and let, it be cool enough to ſee your face in; then putin
..-
_ 'your malt, and let it be well muſhed, have a copper oſ water '
.u
boiling in the mean time, and when your malt is well waſhed,
fill your maſhing-tub, ſtir it well again, and cover it over with wa.-t,s.ae
the ſacks. Let it ſtand three hours, _then-ſetabroad ſhallow tub
_under thetill
up again cock, let itfine,
it runs run then
very throw
ſoftly, aand iſ it is oſ
handful thick throw
hops it)
inthſie 'TKl'UMfB'fiZ'M'ZT
Hf.'ſTM
mli-l
"TT
kaW."W.'I
-P'.=1:=*_f

under tub, and let the maih _run into it, and fillyourtubs till all
is_run off. Have water boiling in the copper, and lay as much
more on as you have occaſion ſor, allowing one third for boiling
and waſte. Let that ſtand an hour, boiling more water to fill
the maſh-tub for ſmall beer 3 let the fire down altttle,and putit .
into tuhs enough to ſill your maſh. Letthe ſecond mal'h he run .
off, and till your copper with the firſt wort; put in part oſ your
hops, attd make it boil _quick. About an hour is long enough;
when it is half boiled, throw in a handſul oſ ſalt. Have aclean
white wand and dip it into the copper, and iſ the wort ſeels
. elammy is is boiled enough, therbflacken your fire, and take off
4 . your "
t

__m*
'-.*. _
I agfl ſhe Art-maken.
your wort. Have ready a large tub, put two ſtick' acroſs. and
ſet your ſtraining baſket over the tub'oo' the ſticks,'and ſtrain
'your wort rhto' it. Put your other Wort on to boil with the reſt
of the hop: 3 let your maſh be ſtill covered again with water, _
eo-ut.
and thin. your wort that is tooled in as many things as you can',
_ . ' _for the rhinzteritlies, and thequicker it cools, the better. fiſheri
quite cool, per it into the tunning-tub. Mind to throw a handful,
\
of ſalt into every boil. When the maſh has ſtood an hour draw"
. it off, then ſill your maſh with cold water, take off the wort in
.
the copper
firſt and order
in the tuh; it as
ſo ſoon as you
before.
emptyW/hen cool, add
one copper, to it the - X
fill theother,
-
' ſohoilyour' ſmſſallibeer wcll. Let the laſt maſt' _run off', and i
'w.-_.- _._.
when both are boiled with freſh hops, order them as the two'
_fi'ſt boilingsi, when cool, empty the maſh-tub, and putthe ſmall \
beer tofull
bow] work'therel.
oſſf 'yeaſt \Vhen
in the cool enough,
beer, and it work _it, ſet over
will work _a wooden
with.
A
a little oſthe beer in the boil. Stir your tun up every twelve If
.-. ._.__\-,e.t\- . _ hours,
Fill yourlet'it ſtandfull,
veſſzls twoand
days,
ſ-ivethen tunto it,
ſome ſill taking offthe yealt.
your barrels; let itſi ,
ſtand till it has' done working, then lay on your hung lightly' _;
for a fortnight, aſterthat ſlop is as cloſe as you can. Mind you
. have a vent-'peg at the top of the veſſel z in warm weather,
_-Lr\N-_\u.<.._M\-Q;T.I'W
open it; and 'if your dritik hiſſes, as it often will, looſen it tiil
it has done, tl"- nſtop it cloſe again. Iſ you can boil your alein
one boiling itſeives.The
conveniency is beſt, iſyiitircopper will allow
ſtrength oſyour beerofit;
muſtiſnot, boil itns'
be accmdingſſ
l
-_._H4._- ._-._s._
to When
the maltyou
yo'ucome
allow,to mbre or leſs; there is no certain rule. '
draw yourl beer, and 'find-it is not fine,v X,
drawoſtſi a' gallon, and ſet it _on the fire, _with two ounces of, v
iſinglaſs cut ſmall' and heat. ſſDiſſulve it the beer over the
fire -, when it is all melted. letit ſtand till it is cold, and_pou_r'
it in at the bung, which muſt lay' looſe on till it has done ſq'. ":_
penting, then ſtop it cloſe (or a month. " -
-taſtez'iſ
* Take they
great have,
care yourcaſks
it is the hardeſt_thing in' thſie World ill
are not muſty, or have any to _
.;_. ._ .
ſweeten them. ' * - * ' " ' ' '* - 7' ® '
'the'm,
You andare they
to waſh your caCts with cold water before you ſ-:ald
ſhould lie a day or' two ſoaking, and clean theui zct
L-r-t-w1''\_<aÞq'.-'v"
viivell', then ſtald them. _
5 - - - " 'The þqfl tbiyzgſer rape. ". - .
MIX two handſul's oſ bean flower, and one handful of ſalt,
thtow'this into' a kildrkin oſ beer, don't ſtOp'it cloſe till it
- hay-done '_ſeſmenting. then let it ſtand a month, and draw it oil: _
but ſeint-times nothing will do stith it. -' - _ '-' v, 1.
"'** iſi-ffl? I..i. ... 'i - -. =- -'-- - r . 6 Il/bai
'.
1-<.:_

,-.-v.-_
 4-added
{\'v'-
"_'-"*l*" '

made Plain and Eapi. 'ſſ ' 297 i

i When a hind ofbtſier bar tumedſhar.

TO a kilderkin oſ beer throw in at the hung aquart oſoat._ 'ſſr'r

"quern-Man!"

meal. lay the bung on leoſe two or three days, then ſtop it
dor'pn cloſe, and let it ſtand a month. Some throw in a piece of
chalk as big as a turkey's egg, and when it has done working '
ſlop it cloſe ſor a month, then tap it. . _
- - Tomuſt
YOU maketake
while bread,
a buſhel afler
oſ the tbeflour
fineſt London
well way.
dreſſed. put. i
p
it in the kneading-nough at one end ready to mix, take a gal
lon oſ water (which we call liquor) and ſome ycaſt; flir it
into the liquor till itlooks ofa good brown colour and begins to
curdle, ſtrain it and mix it with your flour till it is about the IM"
rn-'Bid-
taickneſs of a good ſeed-cake; then cover it with the lid oſthe
nough, and let it ſtand three hours, and as ſoon'as you ſee it
begin to (all take a gallon more oſliquor, and Weigh three
Hc-.*aw.44'
N.zm-
a-
mya-ſþyffl-"h'oAſi,Ms-huw-.hAgun-'-
quarters ofa pound of ſalt, and with your hand mix it well with
the'water : tlrain it, and'with this liquor make your dough of '.
amoderate thickneſs, ſit to mak'e up into loaves ; then cover it >
again with the lid, and let it ſtand three hours more. ln the -.- . l_

mean time, put the wood into the oven and heat it. It will take
two haurs heating. \Vhen your ſpunge has ſtood itspropertime,
clear the oven, and begin to make your bread. Set it in the
oven, and cloſe it up, and three hours willjuſt bake it. XVhen
once it is in, you muſt not open the oven till the bread is bak
ed; and obſerve in ſummer that your water be milk-warm,
3nd in winter as hot as you can bear your finger in it.
Note, As to the exact quantity oſliquor your dough will
take', experienre will teach you in two or three times making,
for all flour does not want the ſame quantity ofliquor ; and
ifyou make any quantity, it will raiſe up the lid and run over,
___whenit has ſtood its time. . - 5
To make French bread. '
T-AKE three quarts oſ water, and one oſ milk; in winter .
fcalding hat, in ſummer a little more than milk-warm. Seaflon
it well with ſalt, then take a pint and a half oſ good ale yeaſt
not bitter, lay it in a gallon of water the night before, pour '
it offthe water, ſtir in your yeaſt into the milk and water, .
then with your'hand break in a little more than a quarter oſa
pound oſbutrer, work it well till it is diſſolved,then bearuntwo
eggs in a baſon, and ſtir them in, have aboutapeclt and a half
itſ
' 'flour,
3 mix it with your liquor;' in 'winter
ſi make your dough
pretty *

._-*
 398 i be ſir! of Cooke'y, ,

pretty ſtiff, in ſummer inore ſlack 3 ſo that you may uſe a um,
' more or leſs of flour, according to the ſtiffneſs of your dougiii
-mix it well, but the leſs you work the better. Nlake it into'
"ons, and have a very quick oven, but not to burn. When they
'have lain about a quarter oſ an hour turn them on the orhcz
ſide, let them lie about a quarter longer, take them out and chig
all your French bread with a knife, which is better than raſp,
ing it, and makes it look ſpungy and ofa ſine yellow. Wheſtas
t-he raſping takes off all that ſine colour, and makes it looktuo:
ſmooth. You muſt ſtir your liquor into the flour as you do for'
pye-cruſt. After your dough is made cover it with a cloth, andv
let it lie to riſe while the oven is heating.
To make maffim and onſ-cakes. ._ .
To a buſhel of Hertfordſhire white flour, take a pint anxla
half oſ good ale yeaſt, from pale malt, iſ you can get i(,_bt
cauſe it is whiteſt; let the yeuſt lie in water all night, the not
day pouroff the water clear. make two gallons of waterjull
_ milk-warm, not to ſcald your yeaſt, and twuouuces of ſalt; uzii
' 3 y0ur water, yeaſt, and ſalt well together ſor about a quarter'ol
an hourz'then ſtrain-it and mix up your dough as lightas poſ
ſible, and let itlie in y0ur trough an hour to riſel then with
'1i_-_ _'- your hand roll it, and pull it into little pieces about as big as:
large walnut, roll them with your hand like a ball, lay the-mon
your table, and as ſaſt as you do them lay a piece oſflannelom
them, and be ſure to' keep your dough covered with ſlannel 5 when
you have
byſithat rolled
time theyout
willallbeyour dough
ſpread out hegin
in thetoright
bakeform
the ;firſt, 'and
lay them
on your iron ; as one ſide beginsto change colourturn the other,
and take great care they don't burn,orbe too much diſcOlOurcJ,
but that you will be a judge oſin two Oſ three makings. 'hie
care the middle ofthe iron is not too hot, as itwillbr, butthcfl
you may put a brick-bat or two in the middle oſ the fire to ſlut
ken the heat. The thing you bake on muſt be made thus:
Build a place juſt as if 'youwas going to ſet a copper, and in
the ſtead oſ a copper, a piece oſiron all over the top fixed inſorm
juſt the ſame as the bouom oſ an iron por, and make your fix
' underneath with coal as in a copper. Obſerve, muffins are mal:
the ſame way; only this, when you pull them to pieces rollthem
in a good deal oſ'flour, and with a rolling-pin roll them thin.
cover them _with a piece oſflannel, and they will riſetoapropcf
.thickneſs 3 and iſyou find them too big or too little, you muſt
_ roll doughaccordingly. 'l'heſemuſtnorbetheleaſt diſcolourct
whet
t made Plain and Eaſt, _ ' 299
' When you eat them, toaſtthem with a ſork criſp on both
des; then _with your hand pull them open, and they will be
he honeycomb; lay in as much butter as you intend to uſe,
her) clap th'em together again, and ſet it by the fire. W'hert
inu think the butter is melted turn them, that both ſides may
ELbuttered alike, but don't touch them with a kniſe, either'to -
ſſpl'ead or cut them open, iſ you do they will beas heavy as lead, .
rily When they are quite buttered and done, you_may cut them
roſs 'with it knife.
ſi'Note. Some flour will ſoak upaquartor three pints morewater _ _
h'zmbther flour; then you muſt add more water, or ſhake in _ *
nore flour in making up, for the dough muſt beas light as poſſible.
I receipt for making bread 'wit/nouſ bar-m by [be help oſ a
="'*-- _ , lca-ven.
' TAKE a lump of dough, "about two pounds of your laſt
naking, which has been raiſed by barm, keep it by you in:
wooden veſſel, and cover it well with flour. This is your lea
ieh: then the night before you intendto bake, put the ſaid
lear-en to 'a peck oſflour, and work them well together with warm'
water. Let it lie in a dry wooden veſſel, well covered with a li
nen cloth and a blanket, and keepitin a warm place. This
Zuugh kept warm will riſe again next morning, and will be ſuſ
Eeienr to mix with two or three buſhels of flour, being worked . 5
'p with warm water and a little ſalt. \Vhen it is well worked
npinnd thoroughly mixed with all the Bour,letit be well covered
with the linen and blanket, until you find itriſe; then kneadit '
well, and work it up into bricks or loaves, making the loaves - _
broad, and not ſo thick and high as is ſrequcntly done, by which
means the bread will be better baked. Then bake your bread,
: ſiAlways keep by you two or more pounds oſ the dough of _
your
ſrdm laſt
'onebaking wellday
baking covered with flour
to another ; thetomore
makeleaven
[eat-enistoput
ſerve
to ſ
thtct. flour, the lighter and ſpungier the bread will be. The
freſher the lcaven, the bread will be the leſs ſour. . .
" _ From the Dublin ſociety_
aſ method to perjZr-ve a large ſtock ofyeaſt. whirl) will
'keep and be of uſe for ſeveral mouthſ, either to make
. 'Jþread or ral-es.
- .WHEN you have yeaſtin plenty, takeaquantityoſit, ſtir and q£
itorzk it well with a whiſk until it becomes liquid and thin, then
get'a large wooden piatter, cooler, or tub, clean and dry, and
with
 300 -_' 'He Arieſ Cookcry,
with a ſoft bruſh, lay a thin layer oſ the yeaſt on the tubfflnz
turn themouth downwards that no dufl' may fall upon it, buſy
that the air may get under to dry it. When thatcoat is very dry?
vthen lay on another till you havea ſufficient quantity, evencttt-Q
or three inches thick, to ſerve for ſeveral months, always lakizſis
care the yeaſ't in the tub be very dry þeſore you lay moregl
\Vhe'n you have occaſion to make uſeloſthis yeaſt eut a petccofi;
and lay it in warm water; ſlit it together, and it will be firſt:
uſe. It' it is for brewing, take a large handful oſ birch tied to.
gether, and dip it into the yeaſt and hang it up to dry; (akegmx
__ eare no duſt comes to it, and ſo you may do as many asytu
pleaſe. WVhen your beer is ſit to ſet to work,'throw in oned
theſe, and it will make it work as well as ifyou had freſh zt'tſl.
_ _ You muſt whip it about in the wort, and then let i'tlic;
when the vat works well, take out the broom, and dtyix
again, and it will do for the next brewing. - 3
Note, in the building oſ your oven for buking, Obſerve thzt
you make it round, low rooſcd, and a little mouth 3 thtnit
will take leſs fire, and keep in the heat better than a longen
- and high rooſed; and will bake the bread better. -*

_ ,c H A P. 'XVIlL'
Jarring Cherries, and preſcrves, &cl
Tojar cbem'er, lady Nortb'r way. i
. TAKE twelve pounds oſcherries, then ſtoncthem, puttheſſ
'in your preſerving pan, with three pounds of double-retire
. ſugar and a quart oſ water; then ſet them on the fire tilltdq
are ſcalding hor, talte them offa little while, and ſet on lhzllzt
train. Boil them till they are tender, then ſprinkle them ui-u
halfa p0und of double-refined ſugar pounded, and ſkimthm
clean. Put them all together in a china bowl, let them ſhed
in the ſyrup three days; then drain them thro' a ſieve, taltctlm
out one by one, with the holes downwards on a wicket-ſtot,
then ſet them in a ſlove to dry, and as they dry turn them 'not
'lean fieves. lrVhen they are dry enough, put a clean with:
ſheet of paper in a preſerving-pan, then put all the chenirs't,"
with another clean white ſheet oſ paper on the top uſthm;
cover them cloſe with a cloth, and ſet them over a Cr'ol li'th!
they ſweat. Take them offthc fire, then let them ltaudtfi
they are cold, and put them in boxcs or jars to keep. -;: t
-lll
 . 'i'TT-Win:
flfqþl fiafi'v

. .,.

_ made Plain and Eafii ' ' - 30', .'

at' . _ To dry rbem'er. < ' - ,
FTO'ſour puunds'of eherries put one pound oſſugar, andjufl -
rit actsmuch water lQJhe ſugar as will wet it; when it is melt. ,-,
.
If 5make it boil ; ſtone yourchetries, putthem in, and make ' '.**Y-'TF'flfi-(.

itin" b'oil 5 ſlti'm

temſiſland in thethem
ſyruptwo or or
two three times,
three days,take
thenthem
boil off,
yourand let . , -- '
ſyrup a.u..-. . .

ndp'ut to them again, but don't boil your cherries any more. '
.ctſthem ſtand three or four days longer, then take them out,
fy them in ſieves to dry, and lay them in the ſun. or in allow ' _ ..fl

tanto dry; when dry, lay them in rows in papers', and ſo' _ s
diffloſ'chcrries, and a row oſ white paper in boxes. '
33.'0 prcſer've cberrigt with 'be have; atzdſtalkr green. S

.FIRST, dip the ſtalks and leaves in the beſl: Vinegar boiling
rot, (lick the ſprig upright in a ſieve till they are dry z in the .,z;_
nean time boil
h'e c-herries, ſomeand
ſtalks, double-refined ſugar to
leaves in the ſyrup, ſyrup,
and andthem
juſt let dip --® a , _ _ _ _ A if:
'caldzzlay them on a ſieve, and boil the ſugar toacandy height, ' ſi'
henldip the Cherries, ſtalks, leaves and all, then (lick the. . _ '- 1 (11
nanthes
They' lookin very
ſtaves, andatdry
p'retty them as you
candle-light in ado other ſweetmeats.'-
deſert. i t ' - '- 7 þ- _ Ya"
'2

To make orange marmalade.

_ TAKE the beſt Scville oranges, cut them in quarters, grate * 7
them to take out the bitterneſs, and put them in water. which ' - * . ,
you m'ull ſhiſt twice or thrice a day, for three days. , Then boil 'A - _ ffl - gzffl .
them, ſhiſting the' water till they are tender, ſhred them very - ' ' * l'
ſmall, then pick out the ſkins and ſeeds from the meat which * . 'V
you pulled out, and put to the peel that is ſhred; and to a pound * '_ .n_-.-. -tm,.

ofthat pulp take a pound oſ'douhle-refined- ſugar. lVet out '

ſdgar wish water, and let it boil up to a candy height (wrth a '
_ter'y quick fire) with you may know by the dropping oſit. ſo: - .
it-hangs likea hair; then talte it off the fire, put in your pulp. 1
ſl'trit well together, then ſet it on the emb'ers, and ſlir it till it -n-.,-e. _.A .->
isthiel', but let it not boil. Iſyou would have it cut like man'
malade, add ſomejelly oſ pippins, and allow ſugar for it. ._4-_r_

Ev'n
* To make white marmaſade; -'
PARE and core the quinces as faſt as you can, then tal-te ton" " .

pound oſquinces(beingcut in pieces,leſsthanhalſquartersþhre: .' '4 "-.

quartersoſa pound oſdouble refined ſugar beat ſmall, 'henthrow A . ' -*'\

halſthe ſugar on the raw quinees, ſet it on a very ſlow fire till the _ '
ſugnis melted. and the quinces tender when put in thereſl of . __
the ſugar, and boil it up as faſt as you can. When it is almoſt . ' -. ,_-. -. .
-.
E- _ enough,
-_.£..a..
' -
.."__ '302 ' . The Arieſ coatay,
.
. ._ .\
. 12.;.-4_N-".A-
_ p enough, put in ſome jelly and boil it apace; then put it up,
7 and when it is quite cold cover it with whitepaper. -
_ i To preſtr-ve aranger whole.
. ,.,
'TAKE the beſt Bermudas or Seville orangcs' you can-get, i
*.<':';_.': and pare'them with a penkniſe very thin, and lay your orange'sy
' in water three or four days, ſhit'tingthem cvcty day; then put
them
keep them
in a kettle
downwith
in the
fair water,
water, and
and have
put aa hoard
lkillet on
on them
the-tieto i
with water, that may be ready to ſupply the kettle with b0ilin;_ſſ
water; as it waſtes it muſt be filled up three or four t'im2>,-\
while the oranges are doing, for they will take up ſeven or eiahz
hours boiling z they muſt be boiled till a white ſtraw will run A
' thro' them, then take them out, and ſcoop the ſeeds out of thou;
very carefully, by making a little hole in the top. and Wcigſſt
them. To every pound of oranges put a pound and three quar-'i
ters oſdouble-reſincd ſugar, beat well and ſiſted through a clezn ct
lawn ſieve,fill youroranges with ſugar, and ſtrew ſome on them:
let them lie a little while, and make your jelly thus: I
Take two dozen oſ pippins or John apples, and ſtice them Q
into water, and when they are boiled tender ſtrain the liZj-mr £
from the pulp, and to every pound oſ orangcs you muſt have:
pintand a halſoſthis liquor, and put to itthrce quarters ofthe
ſugar you leſt in filling the oranges, ſet it on the fire, and lull:
.-xLu.13.'
L-illum
.4aJ-._>..,--..v:ue_.-a4'a
boil, and ſkim it well, and put it in a clean earthen pan till itis'
cold, then put it in your ſkillet; put in your oranges, with:
ſmall bodkin job your oranges as they are boiling to let the fy.
rup into them, ſtrew, oh the reſt oſ your ſugar whilſt they w,
boiling, and when they look clear take them up and put thcmin 'l
your glaſſes, put one in a glaſsjuſt ſit ſor them, and boil th:
ſyrup till it is 'almoſt a jelly, then ſill up your glaſſes 3 when,
they are cold, paper them up, 'and keep them in a dry place.

" .Ta make redmamulade.

. v SCALD the quinecs tender in water. then cutthem in gin-'gy
'_ ters, cure and pare the pieces. To ſour pounds oſguinces put A
. three pounds oſ ſugir,and ſour pint' oſ water; hotl the'ſugaf
and water to a ſyrup, then putin the guinces and cover it.- Lcl
it ſtand all night over a very little fire, but not to borl ; when
.they are red enough, put in a porringer ſull oſjelly, or more.
and boil them up In faſt as you can. When it 's enough, pul£
'..__r_*._'._4.-_u.
it up, but do no: break the quinces too much. ' 3

. ...d,..
 ' -.. <.4_-......_,..:.-.e.. _ ... . .

mitde Plain and Eafl. ' ' '_ .303 '. 5

tzqrt-w _.' -, .- .
- ' Red quinm whole. '. > . . .' y ' ' ;_
. 'I'AKE ſix of the fineſt quinces, core and ſcald them tender, ' - " '
drain themtheir
dyen-take fromweight
the water, and when
in good ſugar, they are cold
a pint'of pareſitothem
water z-ſ . ' -
every, ,. ſ --
v..Þdpfind of ſugar, boil it toa ſyrup, ſltitn it well, then put'in the ' * ' .' ſi_ .Pz.
gfiinges, and let them ſtand all night; when they are red enough,
._þpiltthem as the marmalade, 'with two porringers ſull ofjelly._-.
._When they are as ſoft as you can run a ſhaw thro' them, put
hentjnto glaſſes ; let the liquor boil tiil it is ajelly, and then '
'ppurit
--*'-. : over the quinces. . _ r . ' ' - _ v.. _ 4 - ,l-- - _.2-1 a; i
"" 7elly for the qmnm. * _ - - , zt _
TAKF. ſome oſ the lrſſer quinces, and wipe them with a * ' . .
ewillzeover
tclean coarſethem z letcnt
cloth; itboil
themapace till it is ſtrong
in quarters; put as of the quunces,
much water as * -' 7-3

zthen ſtrain it through a jelly-bag. I! it be for white qu:n:es,. -

pitkxout the feeds, but none ofthe cores nor quinces pared.
"haſp make cenſer-va of red rſſ-r, or any olberflawm'.
11..TAKE roſe buds or any other flowers, and pick them, cut
aoff-the wnite part from the red, and put the red flowers and ſtft
-.1he'm thro' aſieve to take out the ſeeds; then weigh them, and
zto cyery ponnd of flowers take two pounds and a half of loaf- -'
zrugar ; beat the flowers pretty ſine in a ſtone momr, then by- -
degrees put the ſugar to them, and beat it very well till it is
vrils'incorpo'rattd together; then put it into gailipols, tie itover
:-vvith.paper, over that a leather, and it will keep ſeven years,
_ ſ," 'ſ To make con/tree ofbipr. - 3 .
3 zzzGATliER hip before they grow ſoft, cut offthe heads and - A -ct*-." ' rLſſF ſi
ſ ſtalks, ſlit them in halves, take out all the ſeeds and white'that -' -' ' '
.u-.\,*-\t.,-_ .>,.o.
ſtir?"
'is in them very ClCſi-n, then put them into an earthen pan, and
' ſtir 'them every day or they will grow mouldy. Let them ſtand
till they are ſoft cmugh to rub them thro' a coarſe hair-ſieve, .
.asjhe pulp comes txke it off the ſieve : they are a dry berry,
* and-will require pair' to rub them thro' ; then add its weight
\.-;j,tt,,ſugar, mix them vel] together without boiling, and keep it
,' .in';d_eep gallipots for tſe.
. a. I make ſyrz/p of rojim -. i
r- YffIzINFUSE three po nds ofdamaſk roſe-leaves in a gallon 'At '
;_z Warm
South,water,
for eight
in hour ,whieh ſtep.
a rll-glazed ſo cloſe,
earthen pot, that
withnone of the '
a narrow , .- . gy

" _ a - - _vittue . ' '

 304. '. '- _ fie Art ofc Caakery, 4 . i
virtue may exhale. When they have inſuſod ſo long, but all
water again, ſqueeze them our,and put in three pounds mon-53
roſe-leaves, to inſuſe for eight hours more, then preſs them but
ver hard; then to every quart of this infuſion add four pound,
of ne ſugar, and boil it toa ſyrup. - - _
A . To make ffirup of citron. _ _ _7
PARE and ſtice your citrons thin, lay them in a baſon, with
layers oſ fine ſugar. The next day pour off the liquor into:
glaſs, ſkim it, and clanſy it over a gentle fire. '
' To makeſj-rrzp afcIot/e gilliſtawerr.
CLIP your gilliflowers, ſprinkle them with ſair water, put
them into an earthen pot, ſtop it up very cloſe, ſet it in a kenlt
of water, and let it boil for two hours, then ſtrain outth:
juicc, ut a pound and a half oſ ſugar to a pint ofjuice, puzit
into a illet, ſet it on the fire,__keep it ſtirring till the ſugar is
all melted, but let it not boil; then ſet it by to cool, and put '
it into bottles. . : *
To makeſjrup q/'peach bIo am. i- X
INFUSE peach bloſſoms in hot water, as much as will hafil
ſomely cover them. Let them ſtand in balneo, or'in ſand, for
twenty-four hours covered cloſe 5 then ſtrain out the flowtrs
. from the liquor, and put in freſh flowers. ' Let them ſtandu
inſuſe as before, then ſtrain them out, and to 'lte'liquor put ;
ſreſh peach bloſſoms the third time; and, iſ you pleaſe,r}
fourth time. Then to every pound oſyour itſuſton add 'wo 1
pounds oſ double-refined ſugar ; and ſettingitin ſand, or,ba!- 1
neo, make a ſyrup, which keep for uſe.
. To. make ſyrnp of gru'ncc:
GRATEquincee, paſs their pulp thro' a doth toextracttheii
- juice, ſet theirjuiees in the ſun to ſettlc, crbeſore the fire, and j
A . by that means clarify it; ſor every four ounces oſthis juicc nk: *
_a pound oſſugar boiled to a brown degree If the putting in
thcjuice of the quinces ſhould check theboiling or the ſugx
too much, give the ſyrup ſome boiling til' it becomes pearlcd; 4
then take it offthe fire, and when cold, Iut it into the botlltz.
To prefer-va apt-iron. . i
TAKE
i .weight your apricots, ſtone
'In double-refined ſugarand pare tll mſtſted,
beatena thin, put
and your
take aprl-
the] Xj
" cots in a ſilver cup or tankard, covert m over with ſugar,tr.: X;
' let them ſtand ſo all night. The nextday put them in a pit' p
-_- ſerviu;
 lF,nex-r"-_.m=-:'n<-un;.*'-:W'-=rmW-m

.__v -- made Plain and-Errſjt . ſi_ .. 305

'_ſc'ryinz-;zn,ſet them on a gentle fire, and let them ſimmer a little _.
while, then let them boil tlll tender and clear, taking them off i'
zſometimes' to turn and ſkim. Keep them under theliquorasth'ey _ -_ j'
are doing, and with a ſmall clean bodkin or great needle'job
them ſor:-.e,times, that
vtht-yareſſenough, take the
themſyrup
up, may penrtrateinto them.Boiland
and puttheminglaſſes. lVhen * -- -

your ſyrup 3 and when it is cold, put it on your apricots. >- rt *.vr:_=

To prefer-w dumjbizs whole. * - -

'a:
tran
YOU muſt take ſome dantſons and cut them in pieces, put
gthem in a ſkillet over the fire, with a much water as will cover
them. V: hen they are boiled and the liquor pretty ſtrong, ſtrain v
itout: add ſor every pound ofthe whole damſona wiped' clean, . _ *. fl:r-*-*r1 -;4L*:-".=
razpound oſfingle-reſined ſugar, put the third part oſyour ſugar
into the liquor, ſet it over the fire, and when it ſimmers, put in * - .:.
.theidamſons, Let them have one good boil, and take them off
ſor halſ an hour covered up cloſe; then ſet them on again, and
let them ſimmer over the fire after turning them, then take 'Aw
51.'.
them cut and put them in a baſon, ſtrew all the ſugar that wa'
leſtxon
i'ſpſiſi andthem, and ſtand
let them pour the hot liquor
till next day, over
then them. Cover
boil them them
up again m,
-*..*_
.,.
till they are enough. Take them up, and put them in pots z To;
.-'*.,
,.,..J,
g-,._nat.
boil the liquor till itjellies, and pour it on them when it is al ...

moſt cold, ſo paper them _up. . . "

,-.fi.wrwr
Totreble-teſined
TAKE the beſt mnaflv arzy ſhrt qſflo-wen.
ſugar, break it intolumps, and' r 'r * i i
* r(-,r

dip it piece by piece into water, put them into a veſſel oſſilver, - * ' u.'

and melt them over the fire, when itjuſtboils, ſtrainit, mdſet
'n-.o-m'
it en the fire again, and let it boil till it draw' in hairy, which
you! may perceive by holding up y0ur ſpoon, then put in the
flowers, and ſet them in eups or glaſſes. When _it is oſ a hard '
.candy, break it in lumps. and lay it as high as you pleaſe. Dry 3 nm-qunmawdÞ-ffif2:*"
zitin a ſtove, or in the ſun, and it will louk like ſugar-candy.
- To prefer-ye gaoſtzbem'er whole without ſtarting.
ſiTAKE the largeſt preſerving gooſeberries, and pick off the
back' eye, but not the Galk, then ſet them over the ſirein a pot _ . -
oſnwater toand
.'o'rſibreah ſeald,
whencover
they them very cloſe
are ter-der to ſcald,
take them butcold
up into not boil
wa- - * p
u
l-l"
ger: then take a pound and a halfof double-refined ſugar to a '
Round of gooſeberries, and clariſy the ſugar with water, a pint
t'qfa pound of ſugar, and when your ſyrupis cold, putthe'guoſe
battles ſingle in your preſerving-pan, put theſyrup to them, and
_ , ' 3 - X - . ' ſet.
 **"1>-
'q

.ct:'ſdi.a*:w;n'.'._.
.355 - z * -. - Never-of Coition,
_ ſet them on a 'gentle fir'e'; let the'm boil,butnot too faſt, leſt' tliJy
* '-b:eak_': and when they'havc boiled and you' perceive that the ſu.
' _gar hasſientered them', take them off; cover them with white pz.
2-..:. . "per, and' ſet them by till the next day. Then take them outcl
. L the ſyrup, and boil the ſyrup-till it begins to be ro'py; ſkim it,"
and put it to them again, then ſet them on a gentle fire, and let;
.L.<.:_".*.
ſi ;'-Z*.-.*_'. them preſerve gently, till you perceive the ſyrup will rope; thcnm
' take them off, ſet them by till they are cold, cover them with pa.
per, then boil ſome gooſeberries' in' fair water, and when the lie'
quor is ſtrong enough, ſtrain it out. Let it ſtand to ſcttle, and:
to every pint take a pound of doublerefined ſugar, then-malt
a jelly oſit, put the gooſcberries in glaſſes, when they are cold;
cover them with the jelly the next day, paper them wet, and
'.u;.*,-.*.-
then halſdry the paper, that gdes in the inſtde, it cloſes down
._ better, and then white paper over the glaſs.- Set it in your
' ſtove, or a dry plaee. ' - '
- To preſi'r-ve white walnutſ.
'sup-'(-
"t. FIRST pare your walnuts till the white appears, and na- I
thing elſe. You mu'ſt be very careful in the doing oſthem,th1t
'U.Z',. *-I
'they don't turn black, and as faſt as you do them throw them
into ſalt
Take andpoſſunds
three water,oſgood
and let them lie put
loaſ-ſugar, till your
it intoſugar
yourispreſerr-.
ready,
ing pan, ſet it over a charcoal fire, and put-as' much water a: p
.,__;z___
Z-
__lu;"
-..-v.
._.
_...;"
L_,_
,A_.__"_
will juſt wet the ſugar. Let it boil, - then have ready ten on; t
dozen whites oſ eggs ſtrained and beat up to froth, cover your, T
ſugar with the ſroſh as it boils, and ſttim it; then boil it, ard,
ſkim it till itis: as clear as cryſtal, then throw in 'yourwalnuzsi
juſt give them'_a boil till they are tender, then take them ou',
and lay'them in adiſh to cool ; When cool, 'put them inyour
preſervingjþan, and when the ſugar is as Warm as milk pour it 3
over them ; 'When quite cold, paper them down. ' _ 3
' Thus clear 'our ſugar ſ'or allipreſctves, apricots, peaehts,
' gooſeberrieS'ſcu-rrants, Ste.- -. * * - - - ___4
._ , . _. _ _l 4
_ _, - To prefer-us walnutrgreen-.. _ _.
"WIFE ihem very clean,and lay them i_n ſtrong ſalt and water
twcntyeſnur hours ; then take them out, and wipe them vnr A
. clean, have ready a ſklllt-t oſ water boiling, thr0w ll'tem in. let;
them boil a minute, and take them out. Lay them on a coa-H
' cloth, and boil your ſugar as above', then juſt giveyour walnuts r
a ſcald in the ſugar, rake them up and lay them to cool. Put
them in your preſerving-pot, and pour on your ſyrup as ahomU
' . , I',
 ...-0.,_,.- -

.xw'w
e,w'
y'm&gave.
-'za
du;
t'2.-v*' gz-
'*_1.'l__.

made-PIaIn'JrPH'EAAF- ' '39?

'_z To preſei-ÞE tbefl'arg'e gfienplu'mlm v .
'FIRST dip the ſtalks and leaves in boiling Vinegar, when
th . are dt'y have you'r ſyrup'ieady. and'ſi'ſt 'gite them shall', x

In very carefully with _a_pin'_t_ake offthe ſkin 1 þoilyourfpaar > ' .

Lo-z candy height, and dip in your plumbs, hang them by e
'talk to dry, and they will look finely tranſparent, and by hang
ngl that
nuſt takeway
greattocare
dry,towill have
clear a clear'drop'at
your ſugar nicely..the- top."'-
-ſi You
*
' e P,
.n.
. a . ,.
' A nice way to prefirvepmtber..ſi, 7. 3 I _ .. ,.
' - ""* * '4'3 "l!'.-.*>

PUT your peaches in boiling water, juſt-give them a ſe'ld;

. \
but'don't let them boil, take them out and put them in cold was .v . ,' z
ter, then dry them in a ſieve, and put them in long- wide mouth
:d bottles: to halfa dozan peachestalte a quarter oſ a pound oſ
ſugar, clariſy it, pour it over your peaehes, and fill the bottle' a . i iſ
,:

,_ . I
with brandy. Stop them cloſe, and keep them in a cloſe place. . xl
r,
9
Aſtcom!
i MAKE your ſyrup asway to 'prefer-ye'
above, and whenptatlm. '*
it is clearjuſt dip in *I.
L
. e '
-* l.
i4 i
your peaehes, and take them out again, lay them on a diſh to _L
i
cool, then put them into large wide-mouthed bottles, and when " * '. > '.;
.i. -'
theþ ſyru'p'. is cold pour it 0_vc_r them ; let them ſtand tillcold,
Obſerve 'i . _d,
'. '* ',
ahd'fill up the bottle with the beſt French brnndy. . _ct ..n- *
that you leave room enough for the peachcs to bedder welland
covered
dead i'. zp'.
a;
*'*-
WwJaw
\'*'ar/w,-
'with brandy, and cover the glaſs-cloſe with a bla i

- .- >..'.
the', and tie them cloſe down_._ _ _

To make gm'nce tak-43.. i :

YOU muſt let a pint'oſ the ſyrup oſ quinces with aquart od _ .
two oſ raſpberties' be boiled and clariſied- over a 'clear gentle - , , (v
fire, taking care and
that ſſaithalſoſſugar,
be well ſkimmed
cauſe 'ſromtime to time
then add a pound as much more 'to be5
brought to: candy height, and Poured in hot.- -Let the whole
. wrſſ
be continually ſtirred about till it is almoſt'cold,'then ſpread it' ' -
m
tan plates,
. . and eut_ it 'out
. into calm.. ' - * 'T > - * "17.
33. _ * ' ' t ;> 'ſſ .' .:-:':*..
'.'ffi
'"

- A
.* uTZ, > x'.
'.
' J . '.ſi.'."-l '373. way-ack'
-u=-u*..M--w.tw-,
. : - ' ' X' ' '04 'y- t. 125.:

._ . ,
" Xz' du A 9.,
.- '. '- '

' ..> -'.

'ſiſi'
F_*ſi .
> . ' '.I
"
- ..
I'
 -'-"'-\'*w-n.'I*:.2"
ſſfiF-XrMcaotev-i. '
_. .-,.\ ,z._ \,_

'kITo make anehovtes, vermtcella, catchup, vmc.

'.'.*. . '
'3 3 to keep artichokes,French beans, &e.
_'-.3.',
*_tſz-T
.5W,1,;. '.*, ;
_ - .. 'To make mar-win." , .
71 TO a peck oſ ſprat',-two pounds of common' ſalt, a quarter
ofa pound of bay-ſalt, four pounds of ſalt-petre, two ounce'
of ſal prunella, two penny-worth of cochineal, pound all in'z 4
mortar. put them into a ſtone pot, a row oſ ſprats, a laYer'of
' '_ o'ur compound, and ſo on to the top alternately. Preſs them
bard down, cover them cloſe,_ let them ſtand ſix months, and
ct_*,ſi.>_-Le. -P;A.'LU":-.'N.ar-'
they will be fit for uſe. Obſerve that vour ſprats be very' freſh,
't'v4_
'and don't waſh nor wipe them, butjuſt take them as they come y
' . out of the water. .
To picklefindts, where you [arme plenty. i i"

TAKE a quarter of a peck of ſmelts, half an ounc'e of pep- t

per, halſ an ounce oſ nutmeg, a quarteroſ an ounce oſ mace,
_-*301.;
-.'*_':tI_-.'x*-4$ halſan ounce oſpctre-ſalt, a quarter oſ a pound _oſcommon ſalt, *
beat all very line, waſh and clean the ſmelts, gut them, thrn 1
lay them in rows in a jar, and between cvcry layer oſ ſmelu 1
' T ſhew the ſeaſoning with ſour or, five bay-leaves, thcnboil red j
_wine, and pour over them enough to cover them." Coverthen l
T'Ji with a plate, and'when cold tie them _dOWn cloſe. They'e'x
... ceed anchovies. To make
* wran'ceI/a.
- i A 1;.n
keen-'i
-.j*L<e:
'5.

MlX yolks oſ eggs and flour together in a pretty ſtiff paſlt, l

- v ſoas you can worlc it up cleverly, and roll it as thin as it is poſ l
dry,
fible with
to rolla very
the paſte.
ſharp-knife
Let itcut
dryitinasthe
thinſun
as ;poſſible,
when itand
is quite
keep T
_F-'-"L-u:-Z\"r

. it ma dry place. It will run up like little Worms, as ver'mi- l

cella does 3 though the beſt way is to run it through a coarſe 3
ſieve, whilſt the paſie is ſoſt. If you want ſome to be maden i'
<-.
-: . , i haſte, dry it by the
fire in aquarteroſ aſſnfire,
hour.and This
cut itfarſmall.
exceedsIt what
will comes
dry byfrom
th: I

. ' abroad,- being freſher.

_ To make catchup, U ' i' iz-'lif
.TAKE
i. 'flraws and the
dirtlarge
fromflaps
it, oſthen
muſhrooms,
lay them pick
in anothing but th: jl
broad earthen
. . _pan, ſtrew a good deal of ſalt over them, let them lie till'next
o mornirgt "
 w,
A' . . ._ 4

. mdde'PIzrinhzd X' _ ' '365

morning, then' with" your hand break them', pilt them into a
ſlew'pan; let them boil a minute or two, then ſtrain them '
through a coarſe-cloth, and Wriug it hard Take out all the
juice, letit ſtand to t'ettle', then pour it offclear, run it through '
a. thick flannel bag, (ſome filter it through brown paper, but
_thatis a very tedious, way) then boil it 3 to .a quart of the li.
' qu'Br put a quarter oſ an ounce of whole - ginge-, and _halſa"_
quarter cf an ounce of whole pepper Boil it bnſltly a quarter . 1-' 1-r _wv-
oſan hour, then ſtrain it, and when i't is cold. put it into pine
'_ bottles. . In each bottle put ſour or five blade: of mace, and ſi:
_ Cloves, corlt it tight, and it will keep two years. This gives the
"inn-'2
"HNmſ-o-ef
'beſt flavotrr of the muſhrooms to any ſauce. Ifyou put ton pine
oſthis catchupa pint of mum, it will taſte like ſoreign catchup,
Another'
TAKE the large flaþs,may
'andtoſalt
male: tarrbup...'.
them _ the li
as above; boil

- ouor, ſtrain it through a thick flannel bag: to a quart ofth'a'i .r.-..fl*.1rf:.e

fi'a
'z;-fl,'P.e*-l't:*
. _liguor put a quart of (tale beer, a lygeſtielc of horſe-reddiſh
cirt in little flips, five or. ſix bay-leaves, an onion ſtuck with *
'twenty or thirty cloven, a quartemfan ounce oſ mace, a quarz
t'er'oſ .an ounce ofnutrnegs beat. a quarter oſzn ounce of black '- - ._ ..
, 'and white pepper, a quarter of an ounce oſall-ſpice, and ſource _ I
__five races of ginger. Cover it cloſe, and let it ſimmer very ſoftly
J till about one third is waſted; then ſtrain it through a flannel 4

t "bag, when it is cold bottle it in pint bottles, cork it cloſe, and

- ſtb/ill keep a great while :. you may put red wine in the room
'of beer; ſome put in ahcad ofgarlick, but i think that ſpoil: it
Ihe other receipt you have in the Chapter for the Sea. . -'-.-
_.,_-:.,-4
\,.',7.4-
un-
awry,"-
"\'z
_.-4.;
way-2
._,*-6._-I!'.-ſflr_l-.g_l'-Vz
i ſ _ ' Jrtitboh'j to keep all ib.- year.
ſſLBOIL as many arſiticholces'as you intend to lteep ; hail them'
_'Tſqasjult the leaves will come out, then pull off all the leave:
,> choice, cut them from the ſtring', lay them on u tin-plaret -
and put them in an oven where tarts are drawn, Let them ſtand
till the oven is heated again, take them out before the Wood is ,.
in, and ſet them in again, after the tarts are drawn 3 ſo do
'till
hangthcyare as adry
them in dryasplace.
a board,ſiYou
themſhould
put then
lay in a paper
them bag, wa
in warm and

tcr three or four hours before vouſuſe them, ſhifting the warer
tsofter', Let the laſt water be hoilrng hot; they will be very
Mttndcr. and eat as fine as' freſh ones. You necd'not dry all
flour bottoms at once, as the leaves are good to cat : ſo _boil .1 Lvl
-*.:

is'
._ lzen at a time and ſave the bottoms for this uſe. ' "3
ſ',i*nr-
'f"'ſ -
X3 - v7"
 l \ l . > , , ' l A

51.? ,. . Tþfſi'f %C0.0@"Y-..-- z

a! Leſſ-7.' Fy keep French bean: all tbeyear. .,,,
*- TAKEfine young beans, gather them on a veryfine day. haven'
_ 'large ſtonejar ready, clean and dry, lay a layer of ſalt at the.
bottom, and them a layer of beans, then ſalt, and then bean;"
and ſo on till thejar is full; coverthem with ſalt, and tie a coarſe >
cloth over them and aboard on that, and then a vveight to keep'
.'.'._p.*'vu..I'
'_*.rL'-"-
it cloſe from' all air 5 ſet them in a dry cellar, and when you uſe,
them take ſome out 'and cover them cloſe again; waſh them you
took our very clean,.-and; let themlie in ſoft water twenty-four
hours,
ſian'y ſaltſhiſting-the Water
in the water: often;
The bellſwhen youdreſiing
way of boil them don't
them put
is, boil:
.,.. -t
., .
them with-juſt the white heart of a ſmall cabbage, then drain
.; them, chop' the-cabbage, and put both-intoa ſauce-pan with a
' 'piece of butter a? big as an egg rolled in flour, ſhake a little pep
per, put in a quarter ofa pint oſgo'oſid' gravy, let themficw ten
"ct'
'...
'*
minutes, and then diſh them up fora ſide-diſh. A pint oſ bean:
gozþe _cgbþage. ,7,_You--may do more-or leſs, juflas you pleaſe.
oflz! zTO L'eepgreen peaſ: till Chriſtmas. . ' _ ' 1
;';Talee fine youn'q peaſe, ſhell them, throw them into boilingſi
J-l.?"-*=?".="'
Water with'ſome ſalt in, let them boil five or ſix minutes, throvr
'In
...-
times
them double
into' a 'cullcndew
onſſ'a table, toand
drain',*'then'lay
ſpread' them ona cloth
z dryfour
themorvery
ſive
'mit-rid
well; and- have-Your bottles ready, fill-them and cover them. 3
l' -. Wizh'mutton fat,'try?d ; when
ſhall: to the top."c0rl<'them, tieita-bladder
is_'-a_ little'cool
and a ſill
laththe necks al
over:them,_

and ſet them in a' cool dry place. When you uſe them boil your i
Water, _ put in -a little ſalt, ſome ſug'ar, 'nnd'a picce of butter-yf
- when they 'am boiled enough, thro'w them into a ſieve to drain;
keep
then 'put
ſhaking
themit into
rounda all
ſauce-pan
the timewith'a
till thegood
butter-is
piecemelted,
of butter
then

turn' them into adiſh, and ſend _them to tableſ' _-,;- _! :.- 1.'
' L *' Another way to prefer-tie green pea/2',
- GATHER your: peaſe on a very dry day,- wſihenthey'are-n'ei
ther old, nor yet too young, ſhall them, and have ready' ſome'
- quartbottles with little mouths, being wcll'dried; fillthe bottles
and eork them well, have ready a pipkin of roſin melted', into
which dip the necks'of the þottles, and ſet them inavery dry
place that is cool. ' ' - .. . -, -
. To keep gxeengoaſeberrier till Chriſtmas. .
PICK our large green gooſeberries on u dry day,'h*ave_ ready
your bott
in a es cleanofand
leettle dry, upfilltothethebottles
ctwater neck,and
let cork'them. ſet
the water boxl
. i'
._ſi- .. . . t_
1 .' _. .Yflx

.L..e-'-
 ſi made _Pi'ain and Eaſx; 3 t't \-'_-.*. _..
'

.._,'
very ſoſtly till-youſind the gooſeherries are codled, take them, ' .
out,
read and putroſm
'ſome in therEſt of in
melted theaſſpipkin,
bottles tilldipallare done; then
the necksoſ the have
bot-_ i ,,.

.
-"'
tles in, and
themctin thatdry
_a cold will lter-pwhere
place all airno
from coming
dampis, at they
and tne cork,
will keep
bake ' _
,_

a: red as 'a cherry._ You may keep them without _ſealding,_b'uc

.'<'.*
then the ſkin: will not be ſo tender, 'nor bake ſo fine. -_-_ _ _. -
y i 1 .To keep red gaoſtl-erriet. TT. i g
ſi PICK them when full ripe, to each quart oſgooſeherries put
a=quarter of a pound oſ Liſbon ſugar, andto each quarter ofa
pound of ſugar put a quarter ofa pint of water, let it boil, then
part in your gooſeberrics, and let them boil ſoftly two 0r three
minutes, then pour them into little ſionejars; when cold cover '
i *<-:..<;ewvu--*.
q-_ -<".-r*-\v
them up and keep them ſor uſe 3 they make line pies with little
trOuble. You may preſs them through a cullender'; toa 'quart
v-:.*1___'_r'4._A.'i
* oſ- pulp put halfa pound oſ fine Liſhon ſugar, keep ſtirring over The:
wa7:
and
_4'A
-_
qr-WsMTyg-r<_.rffim,-_7ew.ſpdz-.Y_*3-v.AW-. gray

the fire till both be well mixed 'and boiled, and pour it into I
finncctjar; when cold cover it with white paper, and it make:
'Je-ry pretty tarts or pull-'3. '3 '
To keep waImztr all tbeyear.
1 TAKE a large jar, a layer oſ ſea ſand at the bottom, then a
layeris full
jar' of walnuts,
5- and bethen
ſure ſand, then the
they don't nuts,
t'ouch eachand ſo onin tlll
other anythe
of ſ
the layers. When you lNOU-d uſe them, lay themin warm wa
terſor an hour, ſhift the water as it cools 3 Lemons will them
- then rub' keep
dry, and they will _peel well and eat ſweet.
thus covered better than any other way; _ _
- .- , Another way to keep lemans." 'ſi "' *_ b'ſſ ' 'A .-*__I,,
','_ e

'ſ TAKE the vſine large ſruit that are _quite ſound and'good,
_and take a fine packthread ahuut a quarter ofa yard long, run it
thro' the hard nib at the end oſ the lemcn, then tie'the ſtring '
tOgether, and 'hang it on a little hook in a d_ry airy place ;' ſo
do. as many as you pleaſe, but be ſure they 'don't touch one au
other, nor any thing elſe, but hang as high as you can' ,Thus *"
you may,keep pears, &e. only tyingthe ſtring _tq the ſlalk,
l To keep 'white bullr'ee. emjti
Pea'- oſir
plztmbr,
pies; _'or- dam ons,
' GATHER themwhen ſullſigrown, andljufli as they 'in-gin ſſw ſi a

turn. _ _Pick 'all the largeſt out, ſive about two' thirds ofthe
fruit, the Other third put'as much water to as you thi'nle will
_I X 4. cover
' cover He Sir' "Cavkerj,
3'1 2' the reſt. Let. them .. . .
boil.v and ſkim them*;'when the fluit i'
boiled very ſoft, then flrain it' thmugh a coarſe hair-ſieve ; and
to every quart oſthis liquor put a pound and a halfofſugar', boil
> it,
themanda lltim
ſcald it3 very
take well; then
them off thethrow in your
fire, and whenfruit, juſt them-Ict
cold put give

into bottles with wide mouths, pour your ſyrup over them, lay
a piece oſ white paper over them, and cover them with oil. Be 3
ſure to take the oil well off when you uſe them, and don't put -
r them
a time,in becauſe
larger bottles than
all theſe youofthinlt
ſons fruitsyou
ſpoilſhall
withmake uſe of at
the air.
* "I-._'y'l-.*

ct _ To make oinegar. , . -
. T TO every gallon oſ water put a pound oſcoarſe Liſbon ſugar; -
let it boil, and keep ſkimming of it as long as the ſcum riſes 3
then pour it into tubs, and when it is as cold as beer to work,
wall. a good coaſt, and rub it over with ycaſi. Let it work
twenty-lour hours 3 then have ready a veſſel iron-hooped, and, 'J
well painted, fixed in a place where the ſun has full power, and '
' fix it lo as not to have any occaſion to moveit. When you draw we,Vw..
it tff, Draw
durſit thenMake
Jultiout.
ſill your
it in veſlL-ls,
it offinto March, lay
anda itbottles;
little tlone
tile onbe
will the bung
theſitlatter
to keep
to uſein
end June
the
ot :_.,.\ -\
oſJuue

or beginning
it'will oſJuly,
neverſoul let itbut
any more; ſtand tillyOu
when yougowant to uſe
to draw it, and
it off, and i t
you find it is not ſcur enough, letit ſtand a month longer beſorow
ſi. you draw
alone; butit in
off.England
For pickles
you willtobegoobliged,
abroad,when
uſe this
you Vinegar
pickle, _ _
to put one hall' cold ſpring- water to it, and then it will be full L
four with 'his Vinegar. You need not boil, unleſs you pleaſ',
for almoſt an ſort of pickles, it will keep them quite good. lt
will keep wa nuts very line without boiling, even to go to the
Indies ;_ but then don't put water to it. For green picltles, you -
may pcur'it ſcalding hot on two or three times. Allother ſortoſ .--r'*r.-

_ pickles you need not boil it. Muſhrooms only waſh them clean, 7'
dry them, put them into little bottles, with: nutmegjuſtſcaldcd "
in vinegar, and fliced (whilſt it is hot) very thin, and a few bla
des of mace; then fill up the bottle with the cold Vinegar art-1'
ſpring-Water, pour the mutton ſat try'd over it, and tie ablad-'ſſ
der and leather over the top. Theſe muſhrooms won't be. ſo (r*.d-uq'-\4'4_

white, buc as finely taſted as iſ the werejuſt gathered ; and a

ſpoonſull oſ this picltle will give guce a very fine flavour. i A \
' YVhite walnuts, ſuckers, and onions, and all white pickles, i
do in the ſame manner, after they are ready (or the pickle,
To
a . _,
 lſ fficufifltkMc-n

Amadcifldr'nefidEaſyi _. -_ ' 313.

vr Te'fr'y vſmrlnſi i, _ du;
'un..p-'1(-..
yourſi'ſrnelts in a marinade of vine'garzſſl'altilpepper, and ſi
bay-leaves, and elove: for a few hoursz-tben dr them in: ....jn.
-th
'...v
.-_.
_:--N_..
4->.L__vU.!,-_,_:-_,'.

napkin,indrud
teeſhot e them, well
al ew-pan. Frywith
themfl!quick,
ur, andlay
have rea yſomediſhſi,
them'iſin-yſſour but

and garmſh with fry'd parſley. '

To roaſt a pound ofbutt'crſi -
LAY it 'in ſalt and water two or three hours, then ſpit it; i
and run it all over with crumbs of' bread, with a little grated -....-
. -.......e.__w
.>. ._-., . .

nutmeg, lay it to the fire, and as it roaſts, baſicit with the lkſ
oſuvc. eggs, and then with crumbs of bread all the time it is a -
roa'ſting;andbutlayhave
litpi'nr; ready
in the a pint
diſh underofthe
oyſiers flewed
butter; in their
'whectn own
the bread
in? ſcnkcd up all the butter, brown the outſrde', and lay it on
yo'er nyſten. , Your lite muſt be yery flow. * . . ._
To miſt a ſix/[ad in .t-wo bour: art tbſiefire.
TAKE freſh horſe-dung hot, lay it in a tub near the fire
then ſprinkle ſome mullard-ſeeds thick on it,'la 'a thin layero
hri-'Le-dung over it, cover it cloſe and keep it y the fire, and '
it will riſe high enough to cut in twa hours.
zrl
.-'-,i,'-x'w-

4 i ' \\, q

.c HAP. xx.. ..
_D 1_ s 'r 1 L L 'I N__G*..£','_j . "Hurt,
znuq'
.--"emer-

To diſtilzwalnut water. i.

- TAKE
large a peck
mortar, of fineingreen
put them a pan,walnuts, bruiſe them
with a handful wellbruif-ct
of baurn in i
ed, put two quarts of good French brandy to them, cover them - W,.z-uMuwqſſqfflffl
mat
zr-A
z.gr,
t,
'.-7-"V'*O-"Þ'
elqſe, and let them lie three days; the next day diſtil them in
aeold ſtill 3 from, this quantity draw three quarts, which you '
may do in a day. ' i
ſi , How Muſt' this ordinaryſtill. p_ 4 gz I. '
YOU muſtlay the plate, then wood-aſhes thick at the hot.
tom, then the iron pan,-which you are to fill with your walnut'
. and liquor, then put on the head of the ſtill, make a pretty
brixk fire till the flill begins to drop, then flacken it ſo asjug to
' . , _ aye
'___
 Lfl-*_
.-.ah.
an' .T-VZ'MI-Cnſit'yſi
haue enough to keep the ſtill at work, mind all the time tokecp
a wet clOth all over the head oſ the_ſtill all the time it is'at
..r
. work, and always obſerve _not to let the ſtill work longer 'him
the liquoris good, and take great eare you donftburn the ſtill;
i and t'nus you may diſii] what you pleaſe." If you draw the ſtill
ſſ-
' 'too far ityvill burn, and give your liquor a bad caſte. ' _ i ._'
ſi
'i . TAKE the y'uiqe To make'walnuts
of green treacle-tvatchſſ
four pounds,' oſ
-. rue,- v c'ar

ſ duus, marygo d, and baum,þoſ each three pounds, roots of

ſ butterrbur half a pound, roots of burdock onev pound, angelic:
and maſterwort, of each halſapo'und, leaves oſ (cardium-ſix
handſuls, Venice treacle and mirhridate oſ each half a pound,
' old .Canary wine two pounds, white wine Vinegar ſix pounds,
juice oflemon ſix pounds, and this in_anſialcmbic.
to: _ 3 'ct - * To makrblack ther-ty Water. ' I '
TAKF.
then ſix them
put_to poundstheoſ tops
blackof_roſemary,-
cherries, and bruiſe
ſweet them ſmalfj
marjoramſſ,
ſpearm'mt, angelica, baum, marygold flowers, oſeach a handful,
dried violet' one ounce, aniſeeds and ſweet ſennel ſeeds,'o{ '
each half
ther, and an ounce
dilſtil thembruiſed
offin 5_a cut
Coldthe
ſtill.herb;
ſi ſmall, mix all togel

'
-.--"-
To make Lyſterical water. t
TAKE betony, roots of lovage, ſeeds oſ wild parſnips, of .
'each two ounces, roots o'ſſingle piony ſour Ounces, oſ milletoc
of the oak three ounces, myrrh a quarter _of an ounce, eaſier
halſan ou'nce; 'beat all theſe together and add to them a quar
ter ofa pound oſ dried millcpedes : pour on theſe three quarts.
ofmugwort-water,'and two quarts oſ brandy; let them ſtand
in a cloſe veſſel eight days, then diſtil it' in a cold ſtill poſted
' _ -up. You may draw off nine pints oſwater, and ſweetcnitto
your taſte._ Mix all together, and bottle it up._

_' y-
- ' To diſtil red-roſe buds.
WET your roſes in fair water; _ſour gallons oſ roſes will i
v take near two gallons oſ water, then ſtill them in a cold ſtill;
talte the ſame (killed water, and put it into as'many freſh roſes.
as it.will wet, then ſtill them again. _ r .
Mint, baum, parſley, and penny-royal water, diſiil the ſame
wa p ' þ - I .. J l .. 1.. l . 'A _

' t ' .- '_v'. i,7 _ t l,l I! 'li' A

 il'

w*Mfflr"-*'
'_Ww'wfirN,r.f"-Nfl\-'n.v"r1,5c'ffl1r'e.x.'MI.
' nzdeP1az-zz,ſiar}4 her. 31;
1.;

V" 'rsrffin'ake' 'a uelwatct;f*'ji"z-fz ,

'*H g ..]...
Roch." * - Flowers, Seede._r'.r. _ -=j :._ _ _
Angeliea,, , _Suckery,
Dragon, Wormwood," Horehound,
Hart's tongue,' t ' "i _ -"z

Maywort,
Mint, _''_ '_'- Agrimony,
Hyſop, ' Melilot,
Fennel,_ 3 ' __ *-7_' -".'J 'ſ *"' _ -
Rue, '3 ' ' Fennel, St. John wort, s 7 * __ \ > _
Carduus, "-- -' iCowflips, Comfrey, ' 5 "'*"**' "
_"Origany, 1 Poppys, Featherſew',- _ - ,
Winter-ſavoury, Plaintain, ' Red roſe-leaves, z Fj' '-<"{f _-?
Broadthyme, Setſoyl, XVOOd-ſortel, ' ' '-'>' '41
Koſemary
Pimpernell, ' Vocvain,
Maidenhair, Pellitory ofthe
Heart's eaſe, wall,
" , --'_ , 'f' p ſi' ".
,.__.U,..
Sage, .
Fumatory, ' Cowage,
Motherwort, Cen'aury,.
Sea-drink, a good ' handful
.' oſ '
Coltsſom, ct 1 ' Golden-rod, ' eachoſtheaſorcſaid things,
Scabeus', Gromwcll,I -- Gentian-root, * * -
_Burridgc. - Dill. Dock-root, ' -x L
Saxaſreg, * ' Butterbur-root, ' ' ' '
_ etony, . Piony-root, -
LlVerwort, '- - . : . -r Baybufics, _
ſijarmander,' -, J.*
Juniper-hernes, of each of"
. _ - theſeapound,
-.t%'£
'On'e ounce of nutmegs,'one ounce ofcloves, and half an ounce
iſ:
"'T:HAi;'nIm
fWe
*'Wwrit'
_F-wfTz'.-T_:N'W-ZPI'WFLYZ
* tri-'mace 5 pickbrulſe
Cut the roots, the herbs and flowers,
the berrlcs, and ſhred
and pound themfine
the ſpices a little.
5 take. *

'peck of green walnuts, and chop them ſmall; mix all theſe to-.
_ gather, and lay them to ſleep in ſack lees, or any white wine
lie'a
lees, ifweek
not inor good
betterſpirits;
5 be ſure
buttowine
ſtir lees
themareonce
beſt.a day
Letwith
thema ' i A

ſtick, and._ke__ep them _cloſe covered, then ſtill them in an alem -

' bic.with a ſlow fire, and take care your ſtill does not burn. The
_ firſt, ſecond, and third running is good, andſ0mc ofthe fourth,
I'act them ſtand till cold, then put them together.
A

To make ſurfeit-waler,-- . ' -

' 'man
MſiYOU muſttakerue,
wormwood, ſcurvy-graſs, hrooklime,water-creſſes,Ro-'ſſ
mint, baum, ſage, clivcrs, _oſ each one - .
handful ; green merercty two handſuls 3 poppys, iſ freſh halfa.
. [_xffion,
peck, _if dry
(_ix plcnnyworthz
a quarter oſ a'aniſeeds,
peck; cochineal,
carraWay-ſccds,
ſix penny-worthy"
coriander- -' -

ſcca t,
 _ e-5-'.r v.'urfifl

gie, 'tri art-young;

feeds, eardamom-ſeeds, oſ each an ounce; liquoricetwo ouneei;
ſcraped, ſigs ſplit
juniper-herries a' pound,
an ounce raiſinsnutmeg
bruiſed, of the ſun ſtonedbeat,
an ounce a pound,
mſiacc
an oun'ce bruiſrd, ſweet ſennel-ſeeds an ounce bruiſed, a few _i
flowers of roſemary, marygold and ſage-llowersk put all theſe;
into a large ſtone' jar, and put to them three gallons ofFren'ch
brandy, cover it cloſe, and let it ſtand near the ſircſorthrte
' weeks. Stir it three times a week, and be ſure to keep it cloſe
flopped, and then ſtrain it off; battle your liquor, and pouron'
v the ingredients a gallon more of French brandy. Let it ſtand l
a week, ſtirring it once a day, then diſtil it in_a cold ſtill, and
- this will make a ſine white ſurſeit water.
You may make this water at any time ofthe' year, iſ you
'eitheratvLondon,
live becauſe
green or dry, but _it'_theis ingredients
the beſt madeareinalways to heſi lind
ſummer.

_ ' Term/e: milk wa'trr. _ _.

\ TAKE two good handſuls ofwormwood, as much car'duuj,
as m'ueh rue, four handſuls oſ mint, as much baum, hulſai 3
. .-t.u-.toſ.vi-
much angelica, cut theſe a little, put them into a cold ſtill, and
put to them three quarts oſ milk. Let 'our fire be quick till
your ſtill drops, and then ſlacken your re. You may draw'
offtwo qUarts. The firſt quart will keep all the year. '
How to diſtil vinegar you have in the Chapter of Pickles. -
,.4..,_. ._
.,_.,_

.c- H A_ P.£_
T. : \"\
How to lVI'A'R K r: T.
* the ſeaſons Herbs,
. ._ Poumy,-Fiſh, oſ the yearctſdrBdtchets Meat, T
Roots, flee, and Fruittlv

-.-- _ '= * Piece: in a bid/ack.

THE head, tongue, palate z the entrails are the ſWeethreads.
kfdneys, ſkirts, and tripe 3 there-is the double, the roll, and
the reed-tr-ipe. v . _
'
ſ "' 1 ' ſhowe-quarter. ' . .
"FIRST isthehaunch 3 which ineludes theclod, marrow-bony:
ſhin', and the ſticking-piece. that is the neck end. The next t!
t'heleg ofmutt'on -piece, which has part of the blade-bone 3 then
. a, __ i 2 th'
 madezflar'ndrrdEafiſi A 317 w
-. -_
.Cnſi"
T"
-'
the cituct-,'cttect briſcuitſi, the ſour ribs and middle its, which is',
callcd the chuck_rib. _ ' '- v- _ . A U U 5
i'
-'
A.

_ Tbe bifld.?uar{er._ _ - . _ _ _. _ _.

.,- FLRS'F ſirloin and rump, the thin and thiek-flank,'-x_h_= _ . Aſu
.AA-
i'ba-ncvty-umd.'-iflvamu-.x"vp
'_
&my-picce, then the chuck-hone,'buttock, 'and leg. _
__'ſiiTſſllE head and pluck;Inwhich
aſheep.includes
. - lighte', i, iſ A
the lIVer, -

heart, ſweetbreads, and melt.

a 7 . ,_ ifþe ſore quarter. ._. . ,
.

3 FTI lE neck, breaſt, and ſhoulder.

_. _ . . . ſhe bind-quarter, \__ _ _ -
£_.L£TllE leg and loin. The two loins together is called a ſad
dle oſ mutton, which is a fine joint when it is the little fat
,.,
UUUOD- .
In a calf. ' . - ..
.a., .
'THE head and inwards are the pluck; which contains th'
-v.,t.,__t_I
heart, liver, lights, nut, and melt, and what they call the ſkirts, "zm3t-4wmann3
7ei.wugsd.-n"1m-nt-'S
(will/'il eat finely broiled) the thrbat ſweetbread, and the wind._
'pipe ſtveetbread, which is the fineſt. . . Þ.
' - -'-l'he ſore-quarter is the ſhoulder, neck, and breaſt.
'ſhe hind-quarter is the leg, which contains the knuckle
and ſillct, then the loin. ,
w In' a boaſt-lamb; A __ _ ''.
'''0..-.-. .4

melt,
- 'ſi IEThen therepluck,
head and is thethat
ſry,iswhich is the
the liver, ſweetbreads,lambo
lights, heart. nut, and * - ' i
7..

. ſtones, and ſkirts, with ſome of theliver. . a-.

'ſhe ſore-quarter is the ſhoulder, neck. and breaſt together. . .-_.1,4r._ _._
. The hind-quarter is the leg and loin. This is in high ſeaſon
_.zg_Chriſtmas, but laſts all the year. -
- * Graſs lamb comes in in April or May, according to the ſeas
ſqn oſ the year, and holds good till the middle of Auguſt. '
- , In a bag; , _
'*-">-TllE head and inwards ; and that is the hallet, which is
the-liVer and crow,kidney and ſkirts. It is mixed with a great "''.'sa-.
'k'l'lfl-

. .deal oſ ſage and ſweet herbs,pepper, ſalt, and ſpice, ſo rolled in

-. .a*'-._c.Aa-:tþ.tLm\>.aL'n-.
the caul and roaſted 3 then there are the chitterlains and the _
,:t,._.,. .
guts, which are cleaned ſor ſauſages.
_- "The ſore-quarter. is the ſore-loin and ſpring; iſalarge hog,
t- on may cut a ſpare-rid off.
'-'**= " ='I he hind-quarter only leg and lain, '
til: v- " r ; Alma;
 t'm- ,. v- , ;__

as' .
n 1.-.r='- yl
I. "MANNER" ' . . .
, .-'.*!"*, Li' bag: ,, .l _ , if. l: t-;

pickled
THISpork.
is cut Here
different,
you have
becauſe
fineoſ-
ſpare-ribs,
makingiham,
ehines,
bacon,
and griſ

, - kins, and ſat for hog'slard. The liver' and crow is muchv "ad, ,
ct_.1? -_ . -,mired
Porkſricd
-oodſouſed. with
cornes bacon3
in ſeaſon the feet and _ ears are
.-at Bartholomew-tide,
' -_ l both
and equally
holds good *- '

_ _. *i _ ' -till Lady-day. _ - ' - '- ' i

® .' * - a - How to choſe Butcher*s_Meat_. i X
ſi ' - ' To rbuſe lamb. ' -,
azure
_ IN blue
a ſore-quarter
it is new and
of lamb
good, mind
but iſgrceniſh
the neck-vein;
or yellowiſh,
iſit beanit "" ſ

is near tainting, iſ not tainted already. In the hinder-quarter,- 'A

. ſmell under the kidney, and try theknuckle 3 iſyou meet witlſ
a faint ſcent, and the knucklc be limber, it is ſtale killed." For 3
a lamb's head, mind the eyes; iſ they be ſunk or wrinklcd, it - z
. _, * is ſtalez iſ plump and lively, it is new and ſweet. *:
. g ,=; ' " . _ ' - . Veal. -' ..l iſ7
' ſi ' T: _ . IF the bloody vein in the ſhoulderlooks blue, or a bright redi
' T; it is new killed 3 but iſ blackiſh, greeniſh, or yellowiſh, it is
*r flabby and ſtale 3 iſwrapped in wet cloths, ſmell whether it be
muſty or not. The loin firſt taints under the kidney, and the', .ſ r
fleſh, iſ ſtale killed, will be ſoſt and ſlimy. .z m
The breaſt 'and neck taints firſt at the upper-end, and you £
will perceive ſome duſky, yellowiſh, or greeniſh appearance 3 euwr.-v-

' ſ. . the ſweethread on the breaſt will be clammy,otherwiſe itis ſreſh

>F and good. The leg is known to be new by the ſtiffneſs oſ the;
zzz . joint; iſ limbcr and the fleſh ſeems clammy, and has green or
'zgj yellowiſh ſpecks, it' is ſtale. _The head is known as the lamb's.
.' m . The fleſh ofa bull-calf is more red and firm thanthat ofa cow-'
* -. calf, and the ſat more hard and curdled. A ;-_ v
. Milton.
'Iſ-r ' _' ., _' "If the mutton be young, the fleſh will pinch tender 3 iſold,
' ' ' it will wrinkle'and remain ſo 3 iſyoung. the ſat will eaſily part'
from the lean 3 iſ old, it will ſtick by ſtrings and-ſkins 3 iſram-L'
mutton, the ſat ſeels ſpungy, the ſlcſh cloſe grained and tough;
notriſing again, when dented with your ſinger; iſewe-mutton,
' ct_ - r _ the fleſh
eaſily is palerIfthan
parting. there weather-mutton, a cloſer
be a rot, the fleſh will grain,
be paliſh, and and
the, ' p\
.ii.
ſi . ' _ at
fatthe
aſaintwhitiſh,ineliningro
bone. lſ-you ſqueeze ityellow,andthefleſh willwater-trill;
hard, l'ome'drops of be looſe
-< an

_, Ali
 zffl-tn-r
or
-'-4_[

' '_ iinadr Þſbinſſ'dnd Eiafl. i ſ 37,

ſtand up like'ſweat z ſi as toþ'the newneſs and ſlaleritiſs, the ſame
is to be obſerved as by lamb." ' . -_ - 'I' " >' -
ſi'ſi._ -ſſ.;* i-ſſ ct.*>'-,B'ccfli£ſi- .- i. ' ſſ 3 vr.

1 Iſ it'berigihlt'ox beeſ, it .will have an open.grain;'iſ-young,

=atender and oily

or inclining'to ſmoothneſs.:
be ſo, .iſ briſcuit,
except-neck, rough and.
andſpungy, lt isas-arc
ſuch parts old, ſ

very fibrous, which in oung meat will be more rough than in '
other parts. A carnation pleaſant colourbetokcns good ſpend- -
ing meat, the ſuet a curious white, yellowiſh is not ſo good."
Cow-beeſ is leſs bound .and cloſer grained than the ex," the
ſat whiter, but the lean ſomewhat paler; iſ young, the dent
on make'with your _finger will riſe again ina little time.
Bull-beeſ is oſ acloſe grain; deepduſky red, tough in pinch
ing, the ſat ſkinny, hard, and has a rammiſh rank ſmell 3 and
fonnewneſs and ſialeneſs,v this fleſh bought ſreſh has but few
ſigns, the more material
ſmell williinſorm is its
you. Ifit clammineſs,
beibruiſed, theſeand the will
places reſt your
look
more d'uſky'orblackilh than-the reſt._' _ _ , u-W<V\c'.-Wu-._n'r.-x,\o-'._c'.-.'
i i Pa'rlr. ' 3'
If it he young, the lean will break in pinching between , _
y0ur fingers, 'and ifyou nip the ſkin with your nails', it will make * _
adent; alſo iſ the fat be ſoſt and pulpy, in a manner like lard; -
_it' the lean be tough, and the ſat flabby and pungy, feeling
rough." 'it is old'; eſpecially-iſ the rind b_e flubborn, and' you .- _- > . *
cannot nip it with your nails. r _ .
L-lſ ofa boar, though young, or ofa ling 'gclded at full growth, .
' tl'ie fleſh will he hard, tough, reddiſh, and rammiſh oſ ſmell ;
the ſat ſkinny and hard 5 'the ſkin very thick and tough, and
pinched up will immediately fall again. ' ' ' " ' '
' As for old and 'new*killed, try the legs, hande, and ſprings,
by putting your finger under the bone that cornes out; for iſit
he tainted," you will there find it by ſmelling your finger;" be,
ſides the ſkin will' be ſwcaty and clammy when ſtale', but. cool 3
and ſmooth when'new. ' ,
lſ you 'lind little kcrnels ii; the th oſthe pork, _like hail- .
* Hffl 'a wiſt-brawn; Wſſiſm. Win/in ball-13, at; ' ; ® ' *
ſhor.iſ many, it is meaſly, and dangerous to be eaten;

'or BRANVN is known to be old or young by the extraordinary

moderate thickneſs oſ the rind ; the thick is old. the mode-ct -
'ate is y0un'g.- lſ the rind 'and ſat be very tender,it is not boar; '
brawn, but barrow or ſow."
raiſen-4 i. -
 -_,32.o_- ' _i ſhe Artd'Cookny, '_
:.. 5::-'..'..'J . hied/an' r.
TRY. the haunche: or ſhoulders under the bones' that come
p - out, with your finger or kniſe, and as the ſcent is ſweet or rank,
1 it is new or ſtale 3 and the like oſ the ſides in the moſt fleſh,
,parls: iſtainted they will look greeniſh in ſome places, or met:
then ordinary black. Look on the hooſs, and if the cleſts are
very wide and tough, it is old; iſ cloſe and ſmooth', it i:
--young. . - . ' * - .- - -
-- ' Tbeſeaſo'z for ivmifim. '
THE buck veniſon begins in May, and is in high ſeaſon till
'All-Hallow's-day ; the doe is in ſeaſon ſrom Michaelmazlm
, .the end of December, or ſometimes to the. end of january.
-ſi Put a *'knife
Wqſtpbalia
under thebam:
bone and
that Engliſh bacon.
ſticks out oſ the ham, and
If it comes out in a manner clean, and hasacurious flavour, itn
ſweet and good; ifmuch ſmeared and dullcd,it is tainted or ruſty.
Engliſh gammons are tried the ſame way; and for orherparti
. . try the ſat 5 if it be white, oily in feeling, does net break or
crumble,
tle flreaksgood ; but iſ
ofyellow, it the contrary,
is ruſty, and
or will thebe
ſoon lean
ſo.vhas ſome li't
_ . To clauſe butter, cbeeſe, and eggs. :
-WHEN you buy butter, truſt not to that which will be gi
'en you to taſte, but try in the middle, _and if your ſmell and
taſte be good, you cannot be deceived. *
-Cheeſe is to be choſen by its moiſt and ſmooth coat; iſ old
cheeſe be rough coated, rugged, or dry at top, beware oſ littl;
. worms or mites. Iſ it be over-ſtill oſ holes, moiſt or ſpungyrit
is ſubject to maggots. Iſ any ſoſt or periſhed place appear'on
, the outſide, try how deep it goes, ſor the greater part may he
.-...;r,.,
hid within. . - . '
Eggs, hold the great end to your tongue) iſ it ſeels warm,
be ſure it is new; if cold, it is bad, and ſo in proportion to the
ct knowand
heat cold,egg
ſo is
is the goodneſs
the eggofinto
the aegg. Another waythe
to
..a.,.- . _.
a good to put pan oſcold water,
--_A,
rſi freſher the egg
it will ſwim the top.
at the ſoonerThis
it willt'all
is alſotoaſure
the bottom; iſ rotten,"
way not to be de
ceived. As to the keeping of them, pitch them all with tho a-_
' ſmall end downwards in fine wood-aſhes, . turning them onto
a week end-Ways, and they will keep ſome months.
ſi ' * Poultry faſt-uſen. ,' -
. , . ' JANUARY. Hen turkeys, capOns, pullcts with eggs, fowls,
" chickens, hares, all ſorts of wild fowl, tame rabbits and tame Am
_ pigeons. " BE
 l
_ _"M.,"

_ _ _ __'nade Plain and Ear/5.' - .- ' get

iiebrua'ry. Turkeys and pullets with eggs, eapons, fowls,
t'ſmall chickens, hares, all ſorts'of wild fowl (which in thid
Fifn'onth begin to decline) tame and wild pigeons, tame rabbits,
*-lgt'_een. geeſe, This
' 'jſi'March. yotingmonth
dUcklings, _andas tu'key
the ſame poults. month
the preceding ' g and
c'.in
t this momh
April. wild fowl
Pullets, goes
ſpring quiteout.
ſowls, chickens, pigeons,' 1young
' .
wild
rabbits, leverets, Young geeſe, ducklings, and turkey poults.
_' May. The ſame.
z'- 'Juneſi ' The ſame.
July. The ſame; with young partridges, pheaſants; and- -
yvild ducks, 'called ſlappers or moulters.
Auguſt. The
, -r-.September, ſar'ne. November,
Octr.ber, ' ' and I'ieccmb'er. in ſheſe ' i
Lmonths all ſorts
the three laſt,oſisſowl, both
the full ti-ild ſor
ſeaſon and all
tame, are inofſeaſonran'd
manner wild fowl, ſi- -*'
Howta clauſe poultry. i A
...,

'know wſartbrr a capon I: d true m, young ai- aIJ, new arſtaſi'efl -. .

IF he be young his ſpurs are ſhort, and his legs ſmooth; if ..-
.

' I true capon, a ſat vein on the' ſide oſhis breaſt, the comb pale, A." . '
',
.FT
or',
vu-u>-a,-,
.u-=w1.-)
r._.
t--z.-,yrv-s-j
grind a thick belly and rump : iſ new, he will have a cloſe hard
Rent;
AU iſſtale,
' Aa car/r
looſeor
open
benvent. -
Izzrkg'v, Mrſ- ' i perdu. - 1 .- _. ſi_..*-_ ._-,. .s _,,.

£CJIF the cock be young. his legs will be black and ſmomh, and e-.

_lviisþſpurs ſhort; if ſlale, his eyes will be ſunk in his head," and,
'the
_ſitilie ſeet
likedry;
by theiſ hen,
new, and
the moreover
eyes livelyifand
ſhefeet limber.
be with eon Obſerve
ſhe will' 'r A.
haile a ſoſt open vent; iſ not, a hard cloſe vent. Tubrldtisy poults
at: known the ſame way, and their age cannot deceive you.

= '- lF young, his ſpurs are

A earſ',
ſhort lien, &it. but take particulai' i' '
and dubbed, A
notice they are not pared nor ſcraped : iſ old, he will have an
open yent; but iſ new, a cloſe hard vent : and ſo of a hen, for
newneſs or ſisleneſs; if old, her' legs and comb are rough; if '1
young, ſmooth. >
A tame gooſe, wild gooſe, And my: g'oaſe.- 4
I'F the bill he ycllowiſh, and ſhe has but few hairs, _ſhe is
-_<.-4._.-_* -_. -m._
qung; but iſ full of hairs, and _the bill and-foot red, ſhe is
.mzlld; gooſe,
_ld if new,andlimber-ſooted
bran gooſe. : i iſſtale,
" dry- ſooted.-
" * And ſooſa'
' *mſſ/J ſi' ' ','v.

' r.
 3.
t
ba'

In' e yi-Thldfl'qſ Goddeſ), _ ' _ - _

__ '- _ ſſ..-,'.' Midldnd tame ducks. d; ſi *
: ..ffln
.i. A ſiwh'en ſat, is hard and thick onſi'the belly, 'but iſ
.m/
' not. thin and lean ; ifnew, limber-ſooted ; iſ little; dry ſooted.
...-I
-.*
..-) * i A tru_e_ wild duck has a reddiſh ſoot, ſrnaller than the tame'one. _
.1_3,
.,L.-,._.vz-.ur
Good-wem, 'mar/duely, ruffs, gull,_d01terel.r, andwbeat-mm'l
IF theſe be old, their legs will be rOugh; iſyoung, ſmooth;"
if ſat, a_ ſat rump; iſ new, limber-ſooted z iſ ſiale, dry-ſootedg,
Sſſi_
- . Pbeaſant cock ami- ben. " '. þ
_ * 7 . ' THE cock when young, has dubbed ſpurs : when old,flxarp:
La:v*3;.4>-\:->.
ſmall ſpurs;
one. The hen,iſifyoung,
new. a faſt
hasvent;
ſmoothandlegs,
iſ ſtale, an fleſh
and her ope'noſif'a
flabby
cu-, -
_rious grain; if with egg, ſhe will have a ſoft open vent, and' ifi, "_'
pha:

A
:e-.;. mex 74..
*"7-'
'.ſil'
\.\ _
not, a clo'ſe'one.Heatb andpbeaſtmtpoults.
-F0r newneſs or ſlaleneſs, as the cock;A _',_ '_ ſſ
-
IF new, they will be ſtiff and white in the vent, and the ſect
-
- limber; if ſat, they will have a hard vent; iſ ſtale, dry-ſooted _ ;'
. and limbeſ; and if touched, they will peel. ſ
a,.,j.'. .,-.
-
. * IF ' young,
* ' theyct Heath cock and
have ſmooth legsben. "- v * '
and hills; and if old,7
- . rough. For the reſt,
.Parlridge, cock and
they are known ben.foregoing. _
as the O:3
v""norn_x
* _ THE bill white, and the legs bluiſh, ſhew age; ſoriſyoung,ſi
7 the bill is black and legs yellowiſh; iſ new, a faſt vent; iſ
flale, a green and open one. If their erops be full, and they
.-.'.,e
\-'*
have ſed on green wheat, they n'my taint there 5 and for this,
ſmell in their mouth. - " * ..-._ .,-,v -w p-.

. Woadtotk andfizipe. 1 --,

1 .THE woodeock, ifſat, is thick and hard; iſ new, lirctnber-*'
'\-__
4"
ſooted; when .ſlale, dry-footed; or if their noſes are ſnottyg'I
v . and their throats muddy and mooriſh, they are naught._ A ſnipe,-l
1. ' if fat, has a ſat ventin the ſide under the wing, and in the v'ctcnYf vu7.,3.
j.z-.numgn-m-

feels thick 5 for the reſt, like the woodeock.

-_ - _ . _. .
1
,'
Dew: and pigeons.
TO know the turtle dove, look ſor a bluiſh r'ing round his
neck, and the .reſl moſtly white : the ſtock-dove is bigger;
and the ring-dom:
pigeons, is leſs
whſſen old, are than the flock-dove.
ted legged; The
iſ new and fatdove-houſe,
they will;
I'-w,".-.

feel run and

nflnbby and fat in the
gree'n vent,ct
vent. and are
_ limber-ſooted
. ' ; But melts,.
_
-,.-.- _..\-.4_ i
.
And ſo green or grey plover, fieldfare, blackbird, thruſh "
larks, &C- - . ' 6 £ _ .fA -"'
.'.

i!

.-, _ ,._ -
.

l
tum-9:
 Aſ
r ._-_r,.-_-**"ſ '"
"WJ'
s-F'*.P,._m'
-r':.*.":?'5-f"_;"

i _ __ made vPiſa-fit and ſinſ), . ſ fſiſi'zfi ' v'

'T
'.v
-'**-a.

.r,.
'Of deſire, Ie'ue'ret, or 'WHIL
HARE Will be whitiſh and ſtiff, iſ new and clean. killed; . 'i A

flale, intheher
'ſicleſt fleſh
lipsblackiſh in moſt
ſpread very partsand
much, andher
theclaws
body limber;
wide andiſ-the
rag 'sag-
an?
'e-

ge'd, .ſhe is old, and the contrary young; iſthe hare be young,
the ears will tear like a piece of brown paper ; iſ old, dry'andz _' "fie
i-IN>-,'Lv-t,;F':rNfVu.\ un cu
tough. To know a true leveret, ſeel on the ſate-leg near the
foot, and iſ there be a ſmall bone or knob it is right, if not, it',
-' is'ii'jhare: for the reſt obſerve as in a hare. Araihbit, if ſtale,
wju be limber and flimy; iſ new, white and ſtiff; n'old, he: '
.l -cl'aW"s are very long and rough, the woul mottlcd with grey '
hairs 3 iſ young, the claws and wool ſmooth.

i F I s ..H in ſtqſhn.
Candle-ma:
LOBSTERS, crabs, quarter.
crawi-ſiſh, river craw-fiſh, guard-fiſh, A '

'- maelcrel,
p bream,'barbel, roach, ſhad or alloc, lam prey or lam
per-eels, dace, bleak, prawns, and horſe-mackreL- *
The eels that are taken' in running water, are better than
pond eels 3 'of theſe the ſilver ones are moſt eſteemed.
Midſtzmraer quarter. - -
,.L:
Z:.-c. 'As.
. -n b-'i*_-"ffl* JTURBUTS and trouts, .ſoals, grigs, and ſhafflins and glout, " '..
tenes, ſalmon, dolphin, flying-fiſh, ſheep-hend, tollis, both-land -' .
and ſea, ſturgeon, ſcale, chubb, lobſters, and crahs. -'
' now
.'Sturgeon is a fiſh commonly found in the northern ſeas; but -
and then we find them in our great rivers, theThames, the 'ſi .
Sgvern, and the Tyne. This fiſh lS ofa very large ſtze, and Will 4.
'..v,,_._._
ſometimes meaſure eighre'en ſect in length. They are much "r-c,I:a.j;fl<-7ſ*.i-:',*u.

eſteemed when freſh, cut in pieces, and roaſted or baked, Orpickg

-'ter-"a. led for cold treats. The cavier is eſteemed a dainty, which is the.v _

. nfiv'iflmla'i.
ſpawn oſ this fiſh. The latter end' oſ-this quarter' cornes ſmelts. *
Alicbaelmas g'tmrlerJ i i . .nwpih'ſiueſ .

--:\v...r

ſi--.""*
"ſi ' n
"COD
ttiikect andand haddock,
mullet, coal-fiſh
red and grey,white and gurnet,
weaver, poutingrocket,
hake, lyng.
her i
rings', ſprats, ſoals, and ficunders, plaiſe, dahs and ſmeare dabs. U £eſ42.:
i'Z'
fig
'_{-*{'"tn:.rſ\* ';7

&in. chars, ſtate, thornback and homlyn, kinſon, oyſiers and

. ſcollolas, ſalmon, ſea-perch and carp, pikgtench. and ſea-tench.
.'jsca'te-tnaides are black, and thornback mal-des white. Gray
baſs comes with the mullet. Ya '- ' I-ſſl
i'.
 .-_3ſſz4 ' ſi
iY'b'e .zm of Cookny,
In this quarter are fine ſmelts. and hold till after Chriſtmas.
'There are two ſorts of mullets, the ſea-mullet and river'
r mullet, both equally good .* ' - - > , z: '
Cbnſtmar quarter. i * 37' -
. ſi' DCREY, brile, gudgeons, gollin,'ſmelts,_cr0uch, perch)
anchovy and leach, ſcollop and wilks, periwinkles, cockles;
' muſſels, gearc, bearbet and hollebet. *
How ta cbzrſefflb.
Yi'cbuſt ſhlman, pike, front, rarp, tent/2, grailr'ng, bath-I; clad, 'ct

ALL theſe ruff,.:eI,

are known lot-fling,
to be ſine/t,
new or fluid,
ſtaleUc. - coloura dſ i
by the
their gills, their eaſtneſs or hardneſs 'to open, the hanging or *
keeping up their ſins, the ſtanding out or ſinking of their eYes, '
&e. and byſmeſling their gills. _
Turbid. ' ' ſi" ,_>._.,.-._>,.4_._4.:
HEis choſen byhis thickneſs and plumpneſs; and iſhis belly i
be oſa crcam colour, he muſt ſpend well; but iſ thin, and his
belly oſ a bluiſh white, he will eat very looſe. _ v , '
. ' _ Cod and rod/ing. 1
CHUSE him by his thickneſs towards his head, andthe whitt
neſs of his- fleſh when it is cu-t : and ſo of a codling.
_
FOR driſied lyng. chuſe Lyng.
that which ' is thickeſt- in the
' p'o'll,- Ll

. and the fleſh oſ the brighteſt yellow. > i' this.

._!,___,_ F_'_ _
ſi* . . State and 'burnſ/ark. * __ "
' THESE are choſen by their thickneſs, and the ſhe-ſecte is
the ſweeteſt, eſpecially iflarge.
' THESE are choſen by their
_ . and ſtiffneſs;
Soals.tltickneſs
ct 'n i ' when
-

.r.. -P.
their bellies are of a cream colour, they ſpend the ſit mer. 7
*- - - Surgeon. * . , -
'IF it cuts without crumbling, and the veins and griflles give
' a true blue where they appe.-.r, and the lieth a perfect white,
then
. * conclude
i it' to be'good.
Freſh A
lum-ings and mac/rrel.ſſ v . ' ._,.-.m-,.

' \ IF their gilis are ofa lively ſhining-redneſs, their eyes ſtand
full, and the fiſh is ſtiff, then they are new; but iſduſky and
' laded, or ſtriking and wrinkled, and tails limber, they are ſiale. .
.
i CHUSE - Loþſters.
them by their . . beſt, iſno-tya
weight; the heavieſtare
' , . ' - tttr

,_A,pq.u_a-,My."_
_..
 mli-'deſſþldiniand Eaſjiſi- i .

te. be in them : iſ new; the tail will pull ſmart, liken ſpring z
iſ full, the middle of the tail will be full oſ hard, oi* reddiſh- '
flcinned meat. Cock lobſler is known by the narrow back part
of the tail, and the two uppermoſt ſins within his tail are ſtiff '4
and hard; but the hen is ſoſt, and the back oſ her tail broad:r.-'- -_
1 Pra-wnr, ſhrimpr, and' tralzfiſh. _. ct
THE two ſirſl', if ſlale, will be limber, and caſt a kind of' _ * -'
flimy ſmell, their colour fading, and they ſlimy-: the latter will
be .limber in their claws andjoints, their rtdcolourturn black- . .
iſh and duiky, and will have and ill ſmell under their throats;
otherwiſe all oſ them are good. \ - '
Plai/Z- and floundefr.
7 IF they are ſtiff, and their eyes 'be not ſunk or lool;dull.they. I -
are new; the contrary when ſlale. The beſt ſort oſplaiſe look
,bluiſh on the belly. -,,__-vrr*
..
.
. Pickledſhr'man.
IF the fleſh ' ſcels oily, and the ſcales are ſtiff and ſhining, ' '
and it comes in flakes, and parts without crumbling, then tt is 3
>'* "*".'.
. new and good, and not orherwiſe.
,
Pick/ed and red btrrr'ngs.
FOR the firſl, open the back to the b0ne, and iſthe fleſh be . "an
U."
-**.
, white, ſleak and oily, and the bone white, or abright red, vthey '_ '
ſi are good. , ſ red herrings carry a good gloſs, part well from.
'he bone, and ſmell WCll, then conclude them to be good,
zzr. Fitutſi'rs and Ganoen-Srurrlthroughout the year. ſi
,_T'
".1
'="?'*ſ_ſ ,
> w SOME_ grapes,
January fruits ye!
the Kentiſh, laſting,
ruſſet, are French, kirton
golden, ,
.wns
'Wind Dutch pippins, John apples, winter queenings, the mario' * AN"

* gold and Harvey apples, pom-water, golden-dorſet, renneting, '_...

*.'zv'va'u'v..,,_-.

love's p earmain s and the winrer- I) carmain ; winter burgomot, ' .

, vwinter-boncrerien, winter maſk, winter Norwich, and greatſur l ',v

rein pears. All-garden things much the ſame as in December, _. -:' . - M-W.*;"'Tl*r>®'W.ffle"*.®-'=,:ffl1"fl*-®f="k W
.February
THE ſame as in January,fruit:
exceptye:
thelaſting.
golden-pippin and pom- ſi.
' .Water; alſo the pomery, and the winter-peppering and dago-'
bent pear. - '
Aſarrbſruitr yet laſting. -
THE
main andgolden
John dncket-dauſet,
apples. The pippins, rennettings,.love'spear-
latter ſiboncretien, and dOuble - ' '
.vbloſſom pear.
' Y A'ptiI '
 ' o

.-< 7 '22__6 " _ TbgdrtſſCookery,"_ ,_ _- o

_ , - . 'dprilſruitr yet laſting. - ſi; '
.'.\_*-
<t.'-'__
A '*'
- ctYOU-have now in the ltitchen-garden and orchard, autumn'1
carrots, winter ſpinach, ſprouts of cabbage and 'eauliflowers,f
' turnip-tops, aſparagus, young radiſhes, Dutch brown lettuceiſſ
and Cl'eflcs, burnet, yowg onions, ſcallions, leeks, and earlf
kidney beans. On hot beds, purflain, cucumbþers, and muſh
.rooms. SO1ic cherries, green apricots, and gooſeberries for tarts,
Pippins, detrxans, VVeſtbury apple, ruſſeting, gilliflower, the' " _"'_uPnu-i'mtu-
latter boncretien, oak pear,_&e, .
". .-. . i ASPA'RAGUS,
May. The prcduct oſ tlvrimperial
cauliflowers, l-itrlveſin Sileſta,
andfruit garden.
royal and cab
.
ton-".

ba g elettuces,burnct. lJ urſlain r cucumbers

_ a naſturtian flowersa: . *
peaſe and beaus ſown In October, artichokes, ſcarlet ſtrawberql ' -'*v-t'3-jKm'
ries, and kidney beans. Upon the hot. beds, May cherries, Mayi
dukes.
Pippins,
Ondcvans,
Walls, or
green
Johnapricots,
apple, XVeſlbury
and gooſeberries.
apples, tuſſettinſſgg,

gilliflower apples, the codling. &e. _ 1

_ The great karvile, wintcr-boncretien, black W'orceſter pear,
*-*-n.-4<. "m..' "*."T*
ſurrein, and double bloſſom-pear. Now is the proper time to
diſiil herbs,_which are in their greateſt_perſcction, _

__,:.._,-£,L
.'.vr.':-.
. . 7.lſ.i'-L,- jane. A The þrcduct of Ilveſhitcbw andſrm't garden. * 1 '
z-ww,
...,
'._-
A'SPARAGUS, garden beans and peaſe, kidney beans, can;
Iiflowers." artichokes, Batterſea and Dutch cabbage, melons on . .wye-*-v_.urz
.--u\-.vTu=er
the firſt ridges. young onions, carrots, and parſnips ſown in chi;

February, purſlain, burrage, burnet, the flowers of naſturtian,

the Dutch brown, the imperial, the royal, the Srleſia and coſs
win-a. >-."tw- _ lettuees, ſome blanched endive and cucvrmbers, and all ſorts of,
cat-herbs, - .
Green gooſeberries, ſirawberries, ſome raſpberries, currants'
white and black, duke chcrries, red harts, the Flemiſh and'
carnatipn Cherries, codlings,jannatings,andthemaſculine apri _

cot. And in the forcing ſrar'nes all the forward kind oſ grapes. wam-y-h
..

N. -W.-.'."-
fury. ſi'Tb; proa'uct of tþe kitrbgn and fruit garden;x &_*

RONCIVAL and winged peaſe, garden and kidney beans,

_ cauliflowers, cabbages, artichokes, and their ſmall ſuckers, all
. -. .
ſorts oſltitchen and aromatic herbs. Sallads, as cabbage-let
puce, purſlain, burnet, young onions, cucumbcrs, blancheflenr '"l* 'w'f
. - 'x . ' i

1.....v-u u.ffl-r
 made Plain and Eafiſi i' _ 3." '-_V_rz'-
vhp-MH

dlve, carrots, turnips, beets, naſturtian-flowers, muſic melons,

wood-ſtrawberries, currants,
whitejannatinfgs, the gooſeberries,
Margaret raſpberries, redſum-ſi
apple, theprimat-ruſſe't, and.
.
'.k'..'*,'"
_ mer-green chi el and pearl pears, the carnation-morella, great . *
lzearer, Morocco, origat, and_begarreaux-cherrie_s. The nutmeg,
IW>H""A
Iſabella, 'Petſian, Newington, violet, muſcal, and rambouillet A ' *'.Mr- .-*v-,*i-.>'i*

peaches. Nectarines, the primodial, myrobalan, red, blue, am

.
ber, damaflc-pear, apricot, and cinnamon-plumbs; alſo the
king's and lady Elizabeth's plumbs, &e. ſome figs and grapes;
VValnuts in high ſeaſon to pickle, and rock-ſampier. Theſruit '
yet laſting of the laſt year is, the deuxans and winter-ruſſeting.

rfſiuguſt. The product eſ 'be [rite/am andſrut't garden. .

-_-_c."1-*:I,"_-.' '.-'"-_
i TCA BBAGES and theirſprouts, cauliflowers, artichokes,cab
.

.B'jge-lettuce, heets, carrots, pdtatoes, turnip, ſome beans, . _

peaſe, kidney-beans, and all ſorts oſ kitchen-herbs, raddiſhes, ,,*
_
hbrſe-raddiſh, cucumhers, creſl'es, ſome tarra'gon, onions, gar .
lick, rocumboles, melons, and cucumbers ſor pitkling. '
"Gooſeberries, raſplierries,,currants, grapes, ſigs, mulbtſirriev
and ſilberts,
ſliſiper, apples, the
red Catharine, YVindſor
king ſovereign,
Catlmrine, orange burgamoc
penny-pruſiian, ſummer a<t,,_-: '.

l-a".''rffla--'d-h.U-.c
pOppening, ſugar and louding pears. Crown Bourdeaux, lavur,
diſput, ſavoy and wallacotta peaches; the muroy, tawny, red
Roman, little green cluſter, and yellow nectarines._
lmperial blue datcs, yellow late pear. black pear, white nut
meg late pear. great Antony or Turkey and jane plumba.
' I-Cluſter, muſcadin, and cornelian grapes. '

'iSeptemlrefi The praa'uct of(be kitrben andſruitgezrdenſi ' "'..."*K'F'

:

' T'GARDEN and ſome kidney -hcans, roncival peaſe,articholtes, A-*_,.v

raddiſhes, caulifiowers, cabbage-lettuce, creſſes, chcn'ile, oni*

ons, tarragon, burnet, 'ſellery, eſſndive, muſhtdoms, carrots, .<-.*t).-;_.*,_-. .
turnips, fltirrets, beets, ſcoraonera, horlſie-radd'ſh, garlick, ſha
lois, rocumbole, cabhage and their ſprouts, with ſnvoys, which
t.\* -u'- _. -'
are'better
'Pcaches,when
grapes,
morefigs,
ſweetcnen
pears, plumbs,
with the walnuts,
ſroſl. filberts, al-1 _ p A *'
*-'
i e monds, quinces, melons, and cucumbers. -.-.

._

October. The prodztct qf 'be kileben andfruit-garde'r. -.>N.un-. nr-. _.-: I

SOMEcauiiflowers, artichokes, peaſe, heans, cucumhers, _

and melons; alſo _luly ſown kidncy-beans, turnips, carrots,
parſnips, potatoes, lkirrcts, ſcorzonera, beets. onions, garlick,_
ſhtlots, rocumbole, chardones, cteſſes, chervile, muſiard, .' r
' Y4. ſaddlſd,_ .

y-a.':u'-n"e*-"-0'
 ' *
'
l

'gzs _ Taint-of eate-ry; . . .

reddiſh," rape,*ſpinach, lettuce ſmall andcabbagfd,-_bnrnet,jtac-r
ragon, 'blanched ſellery and endive, ' late peac es and plumbs -'-_
grapes and ſigs. Mulberries, filberts, and walnuts. The bulzf
lace, pines, and arbuters; and great'variety oſ apples and pears,
Navember. The pradzzct of the Iriaþm and fruit guarafcnp 3
' CAULIFLOWERS in the greenltouſc,and ſome artichokesaſi
. carrots, parſnips, turnips, beets, ſhirrers, ſcorzonera, horſe
raddiſh'. potaroes, onions, garlick, ſhalots, roeumbole, ſell-try,v
hap-A.
, parſley, ſor'rel, thyme, ſavoury, ſweet marjoram dry, and clary '
_. gabbages and their ſprouts, ſivny-cabbage, ſpinach, late cuſi *.
, ' Fumbers. Hot herbs on the hot-bed, burnet, cabbage, lettuce, '_'
' '* - Fndive blanched; ſeveral ſorts oſapples and pears.
' Some bullaces,
Fheſnuts, ſi medlars, 'arbutas,
' ' ' walnuts,hazel
' nuts,
' and - ..mwn.___
Hl\.-p-_.t.,'

December. The prodact qf [be flitch-w andfrait garden,

' NIANY ſort.s
'lifloweſirs'ip oſcabbage's and
the conſervatory, andſavoys, ſpinach,
artichokes and ſome
in ſand. can;
Rootsctwe
havectas in the laſt month. Sſimall herbs on the hot-beds for ſail "
lads,J alſo rſſnint, tarragon, and 'Cabbage-lettuce preſerved un'-_ "ſ
der glaſſes; chervil, ſellery, aſind enſſdive blanched. Sage,- thyme,
._._5L...r_
,-1.e.m-*e.L_.,
ſavnupy, beetzleaves, tops oſyoung beets., parſley, ſorrel, ſpinach',
leeks, and ſweet marjoram, marigold-flowers, and mint dried, r
, Aſparagus on the hot-bed, and cucumbers on the plants ſown -
in joly and Auguſt, and plenty of pears and apples, an ....'..
-*-'WA
vffl
wc._..-
-a1
'vr-p'-UImR.I

'
.
A certain cure for rbe bite qf a mad dog." '

Take
LETof the
the patient
herb, called
be blooded
in Latin,
at thelichen
arm nine
cinereus
or ten
terreſtris
ounces,5.
ſſin Engliſh, aſh coloured ground liver-wort, cleaned, dried,an,d
þawdered, half an ounce. Oſ black pepper powdered, two ,
drams. Mix theſe Well together, and divide the powder into;
four doſc's. one oſ which muſt be taken every morning faſting-I '...n.z-,fi r.-',u
for ſouk morn'ings ſucceſſively, in halſ a pint oſ cow's milk'
warm. After theſe ſour doſcs are taken, the patient, muſt go '
._,.;_
into the cold bath, or a cold ſpring or river every morning
faſting ſqr a month. He muſt be dipt a_ll over, but not to ſlay"
Zh (withhis head above water) longer than half a minute, iſthef
' ' 2, _ water:

-_;._- . _. _. -. '_. 'ax-"um.

 tal'
L,,
-.
_.

ent"
"-"m,
-"*7"'.* "'*-'1
"w,
Plain' and Eafl; ' i _ -
iwater be very cold. Aſter this he muſt go in three times a week ',
.
0
_
ſ, ſo'r'a
* fortnightllonger.
_B. Thelic'hen is az_*verycommon
i r . herb,andgrowsgenerally
. 3 _ '
in ſandy
_ther. itis and barren
in the ſoils all_ov_er
ſimonthsof OctctoberEngland. Therighttimct'oga
and November. Dr. Mad,
' Anozberſof 'be bite of a mad dog. - z
FOR the bite ofa mad dog, for either man _or beaſt, take ſix
ounces of rue clean pZclted and bruiſ:d;-ſour ounces of garlick'
peeled and bruiſed, four ounces of Venice treacle, and four
'princes of filed
of the beſt ale, pewter,
in apart Or ſerapedcloſe
ſſcovcred tin. over
Boila theſe in two for
gentlchre, quarts
the
un-A-..-,...
-.",f=.-".I_,'-.

ſpaſice oſ an hour, then ſtrain the, ingredients from the liquor."

_Give eight or nine fpoontſiuls ofit warm to a man, _or a woman,
thiee mornings ſailing. Eight or nine ſpoonfuls is ſufficient for o.

the ſtrongeſt; a lcſſtr quantity to thoſe younger, or of a weaker

_copſtitution. as you may judge oftheirſtrength. Ten or twelve
ſpopnfuls for a horſe or a bullock; three, four, or five to a
ſheep, hog. or dog. This muſt be given within nine daYs after '
thebite 3 it ſeldom-fails in man 'or beaſt. Iſ you bind ſome of
the' ingredients on the wound, it will be ſo much the better.
j-zz Reeezlptagainſt 'be plague.
..'l-'AKE of rue, ſage. mint, _roſemary, wormwood, and la
vender, a handful of each _; inſuſe them together in a gallon'
' of white wine vinegar, put the whole into a ſtone-pot cloſely
covered
draw offup,
(orupon
ſtrainwarm wood-aſhes,
through for four
ſine flannel) the days:
liquid,after
and which
put it.ſi -
into
ter oſbottles well ofcamphire.
an ounce eorked; and into every
\Vith thisquart bottle put
preparation a quar
waſh your ſi A '
mOuth, and rub your loins and your temples every day; ſnuffa "
little up your noſtrils when you go into the air, and carry about ' r.
.-.... ,w 4

you a bit of ſpunge dipped in the ſame, in order to ſmell to upon ' '*--. :,.-,p.,_-tv.,
'.U'-
all occaſions, eſpecially when you are near any place or perſon
that is infected. They write, that four malefactors (who had
rohbed the infected houſes, and murdered the people during the
- cdurſe of the plague) owned, when they came t'o the gallows',
that they had preſerved themſelves ſrom the contagion by uſing
the above medicine only; and that they went the whole time
'from houſe to houſe without any fear of the difiempcr. un'-_,-*'n___v"'-,"_MA.

How lo keep clear from bags.

' tFlRST take out ofyour room all ſilver and gold lace, then
.ſEt the chairs about the room, ſhut up your windows and '
doors, taclc a blanket over each window, and before the chim- '
ney, and over the doors oſ the room, ſet open all cloſets and'
CUP*._
 ' "3'39 t'. .' - The Art qfCqol-e'y, (itſ
cupboard doors, all yourdrawers and boxes, harg the reſt oſyouz
' bedding on the chairbaclts. lay the feather-bed on a table, then
ſet a large broad earthen pan in the middle of the room, and in*
tbat'ſet a cbaffing diſh that ſtands on feet, full oſ charcoal well
' lighted. Ifyour room' is very_bad,_a pound oſrolled brimſione;
. iſ only a ſew, halfa pound. Lay it on the charcoal, and get
' - _out of the room as quick as poſlibly you can, or it will take
away'your breath. Shut your door cloſe, with the blankec over
it, and be ſure to ſet it ſo as nothing can catch fire. Iſyou have;
any India
i 1 take care topepper, throw
have the dooritopen
in with theyou
whilſt brimſlonc. You muſt
lay in the brimlkone,
that you may get out as ſoon as poſſible. Don't open the door-3
under ſix hours, and then you muſt be very careſul how you go
in to open the windows; therefore let the doors ſtand open an
hour before you open the windows. Then bruſh and ſweep your
' _ room very clean, w-iſh it well with boiling lee, or boiling wa
ter, with a little unllacked lime in it, get a pint oſ ſpirits of
wine, a pint of ſpirits oſ turpentine, and an ounce oſcam phircz=
ſhake all well together, and with a bunch oſſeathers waſh your
'-.'t
.'
ab.-.,.'-m£.. _ bedſtead
. vand aboutvery well, andand
the wainſcot ſprinkle
ro'om.the reſt over the feather-bed, l i
Ifyou'find great ſwarms about the room, and ſome not dead,z
do this over again ; and you will be quite clear. Every ſpring
and ſall, waſh your bedſtead with half apint,and you will never
.hav'e a bugg; but iſ you find any come in with new goods, or
...?
.-U
a u,.-_- boxes, Cure; only waſh your bcdſtead, and ſprinkle all over yourj
bcdding and bed, and you will be clear; but be ſure to do it as:
ſoon as you find one. lſ your room is very bad, it will be,
well to paint the room after the brimſione is burnt in it.
This never fails, iſ_riglitly donc. * *
tame''.=_-'EI*".*
32-1.
'rup. j.
*o An effectual way to clear 'be þeaſtead qf buggs. .
'TAKEquickſilven and mix itwell ina mortarwith the white
-'e*-<.- of an egg till the quickſilver is all well mixt, and there is no blubſſ _--mu2. _.4"_;._-Ae4
- bers; then beat up ſome white ofan egg very fine, and mix withſſ'
_u-L-L the quickſilvertill itis like a fine oint'me'nr, then with a feather
'anoint the bcdſtead all over in every creek and corner, and about
* j thelacingand binding, where you thinkthereis any. Dothistwo'
or three times : it is a certain cure, and will not ſpoil any thing;
Direction: to 'be baufl-maid. ſ
, all ALWAYS
over it, andwhen
that you
will ſweep
gathera up
room, throwalittle
all the wet pte-.
flew and dull, ſand' 4'
vent it from riſing, clean the boards, and ſave the bcdding,
pictures,.and all other furniture from duſt and dirt. . U ._
l
ll

4
T
A ; Dj Dſi 17 £<ct> us,
\
As printed in the 'FIFTH EotTron,_.,_
...
a
m dreſse turtle 'be-Weſt Main-ay.- _. ' '
toiTAKE the lay
dreſs it, and turtle Outitsofback,
it on waterinthethenight beforecutits
morning you intend
throat .

or the head off, and let it bleed well 5 then cut oſſthe ſins, ſcald, '
ſcale and trim'them with the head,then raiſe'the callepy (which
is'- the belly or under-ſhell)_clean off, leaving to it as mucb'meat .
as you conveniently can; then take from the back ſhell all the .
meat and intrails, except the monſieur, which is the ſat, and
looles green, that muſt be baked to and with the ſhell; waſh all
than with ſaltand water, and cutit into piecesofamoderateſize,
taking from it the
ina ſoopapot, withbones, andofput
a gallon themſome
water, withſalt,
theand
ſinstwo
andblade:
head
oſzmace. When it boils ſkim it clean, then put in a bunch of
rhyme, parſley, ſavoury, and young onions, and your veal part,
except about one pound and a half, which muſt be made
force-meat of, as for Scotch collops, addino a littleCayan pep-__'
pert when the veal has boiled in the ſoop Zbout an hour, take
icout and cut it in pieces, and put to the other part, The
guts (which is reckoned the beſt part)mullbe ſplit open, ſcraped
' 'and made clean, and cut in pieces about two inches long. The
'paunch or maw muſt be ſcalded and ſkinned, and cut as the ,
others parts,
guts and the ſizeyou
other think the
parts, except proper;
liver,then puthalfa
with them pound
with the
of .v
good freſh butter, a few ſhallots, a bunch ofthyme, parſley,
and alittle ſavoury, ſea'ſoned with' ſalt, white pepper, mace,
three Oſ four cloves beaten, a little Cayan pepper, and take ._.--..Z
z:.._,
..
care not to put too much 5 then let it ſlew about half an hour
over a good charcoal-fire, and put in a pintand ahalfofMadcira
wine, and as much ofthe brath as will cover it, 'and let it ſlew
tilltendcr. lt will take four or five hours doing. When almoſt . '
enough, ſkim _it, and thicken it with flour, mixt with ſome vealp
btoth, about the thickneſs of a fricuſay. Let your force meat '..''t-*e-x-m
halls be fried about the ſtze ofa walnur, and be ſtCWCd about half
an hour with the reſt; if any eggs, let them be boiled and clean
ed as you do knots of pullets eggs; and iſnone, get-twelve or
ſnorteen yollts of hard eggs: then put the ſlew (which is the "
callepaſh) into the back-lhell, with the eggs all Over, and put' '4.

it into _the oven to brown, or do it with a ſalamander,

.a-e'v.*-'*r
. Thep
ſi '

_-. ..- .<v_-

 .v\

332' I
_ ſſhe fielallepy AmuſtD'beDilaſhediin
I_T i ſeveral
o_N7s.places, and moderaie.
ly ſeaſone'd', with pieces of butter. mixt with chopped thyme,
parfleyand young onions, 1with ſalt, white pepper and mace
beaten, and a littlelcayan pepper ; put a piece on each ſlaſhſi'
and then ſome over, and a dult of flour ; then bake it in a' tinI
or iron drip'ping-pan, in a briſk oven. ct , A 'i
': The back (hell (which is called the callepaſh) muſt be fear
[oned as the callepy, and baked in a drippingpan, fet upright ' ſi
with four brickbats, or any thing elſe. Anhour and a half will '
bake it, .which muſt be done before thelſtew is put in. *'
A _ The ſins, when boiled very tender, to be taken out of the
He'
*: ſobp, and put into aſlew-pan, with ſome geod veal gravy, not
.n*w;_>_-
zu
high coloured,'a little Madeira wine, ſeaſoned a_nd thickened as'
the callepaſh, and ſerved in a diſh by itſelf. i ' *
. The lights,heart and liver, may be done the ſame way, only?
a littlethehigher
with ſeaſoned
Callepaſh, and 5'taken
or theoutlights andyou
before heart
put may
it in be
thefleWed'
ſhell,w
_.,equal
ſ \. .._\,

with a little of the ſauce, adding a little more ſeaſoning, and

. The
diſh it byveal part may be made friandns, . or Scotch collops of.*
itſelf. d.r,.o._v.e."

The liver ſhould never be ſtewcd with the cnllepaſh, but alct
ſeparate
ways dreſſed
the lights
by itſelf,
and after
heartany
frommanner
thecallepaſh,
you like
andz then
except
alwaye'

ſerve them together in one diſh. 'ſake care to ſtrain the ſoop,
and ſerve it in a turrcen, or clean china bowl.
' I
Diſhcr. * ' - "'
ffl , 'A if A Calleþy,
Lights,tlScc.-Soop-Fins_.v
' Callcpaſh. ' A. ſi
_ N. B. ln the Weſt lndies they generally ſouſe the fin<, and
eat them cold 3 omit the liver, and only ſend to table the cal;
lepy, callepaſh, and ſuop. This is for aturtle aboutſixty poutidi
. Weight.
- _ 70 make ice-cream. . V
TAKE two pewter-bafons, one larger than the other; the
_ inward one muſt have a_cloſc cover. into which you are to put
your crcam, and mix it withraſpberrics, or whatever you like
beſt, to give it a flavour and a colour. Sweeten it to y0ur pa- ct"
A.-.-.- \IrDJ\
late; then cover it cloſe, and fet it into thelargcr bafon. Fillit
\ r-z<
with iCe, and a handful of ſalt : let it (land in this ice three
'quarters ofan hour, then uncover it, and ſtir the crcam well
WITH?"-
"A
ſiL-j
\
together; cover it cloſe again, and let it ſtand half an hour
. .. 4 ,
"longer, after that turn it into your plate. Theſe things are made
at t'ie pcwteters, 41! two
\' i' .

A
 A

4
4l'<-

_-ADDtTtons>
' i 'A'
BOlL altlurkcy or aturkey,
ſowl as &es-i.
whiteihje11.. .
as you can; letit ſtand till
PU'L'N'WIYW
\_-_-'

.U,._ . .
cold, and have ready 'a jelly made thus: take a fowl, ſltin it, - i
'.h..3.
4..z
n'qfl-f\nqw-n
trilce off all the ſat, don't cutit to pieces, nor break the bones;
take ſour'pounds oſ a_ leg oſ veal, witho'ut any ſat or ſkin, put
it into a well-tinned ſauce-pan, put to it full threequarts ofwa;
ter, ſet it on a very clear fire till it begins to ſimmer; be ſure '
toſkim it well, but take great eare it don't boil. When it is .- '
'well ſltimmrd,-ſet it ſo as it will but juſt ſeem to ſimmer, put
to it two large blades oſ mace, half a nutmeg. and twenty
cprns oſ white pepper, a little bit oſ lemon-peel as big as aſix. 3:
'.'
r:.*:*.r.
pence. This will take ſix or ſeven hours doing. When you
think it is a ſtiff jelly, which vou will know by taking a little
out to cool, be ſure to ſkim o'ſſ all the ſar, iſ any, and be ſure -
not (to ſtir the meat in the ſauce-pan. A quarter ofan hourvbe
fore it is done, throw in a large tea ſpoonful oſſalt, ſqueeze in' ſi '
thejuice oſhalſa ſine Seville Orange or lemon; when you thinl:
it is enough, ſirain it oſſthrough'a clean ſieve, but don't pour I
itpff quire to the bottom, 'ſo'r ſear oſſcttlings. Lay the turkey '
or fowl in the diſh you intend to ſend it to the'table in, then
pour this liquor over it, let it ſtandtill quite cold, and ſend it 2,
1.
' to table. A _ſew naſiertian flowers ſtuck here and there lookesv 'As,
i
pretty, iſ you can'This
- eſintirely-ſancy. get them; butlemon,
is_a very andfor
pretty diſh allathoſe
cold things are
collation, ;*>
3. '
1
I
'or a ſupper. * - ' '
All ſorts-oſ birds or fowls may be done this way.
'i To maked/ran. _ _ .
....4-.

z .QUARTER your melon and take out all the inſide, then . *'-.

put into the ſyrup as much as will cover the coat; let it boil in -
- the ſyrup till the coat is as tender as the inward part, then put
* . N33uv.-.7'ut-YTA
them ſtand
in theſor
pottwo
with
or asthree
much ſyrup
days, thatasthe
willſyrup
cover them.
may Let £l
penetrate
-n<:*-*"'.'
"-,-mvMi-Je-w>rK-".-w*n-'ſi"o
thro' them, and boil yourſyrup to a candy heiglit,_with as much
'mountain wine as will wet your ſyrup, clariſy it, and then boil
it to a-candy height; then dip in the quarters, and lay them on a
ſieve to dry, and ſet them before a ſlow fire, or put them in a
ow oven till dry. Obſerve that your melou is buthalſripe,' .' "v'--..v.' -

and When they are dry put them in deal boxes in paper.
To mmſy
DIP the ſtalks r/Jerrz'er
and leaves or greenVinegar
in white-wine gager. boiling, then A r
_ ſcaid them in ſyrup; take them out and boil them to a candy'_
height ; . '
'0
. .-e

'. ./an.
 ' I' '* r 3 TELTUa 'm

-L-[-"_-"
'Ya _>ADDTTION& ,
t'A.
height;
lries dip in the cherries,
downwards. Dry themv'andbefore
hang them
the to dry_with
fire, or in thecher.,
the ſun.s
'Then take the plumbs, after boiling them in a thin ſyrup, peel ſ
foff the ſkin and candy them, and ſo hanglthem up to dry.

1 U ._ _' To tal-e iromno/ds out oflimit. *

' ;'_ ſorrel,ctbruiſe it well in a mortar, ſqueeze it through
a cloth,in bottle
i' * juiee, it or
a ſilver andtinkeep it for uſe.
ſauce-pan, boilTake a little
it overa lamp,or' asit
the above
boils
. dip in the ironmold, don't rub it, but only ſquceze it. As ſoon'ſi
4'>;.*.*,
:>
1"'r,*"rv £
as the ironmold is out, throw it into cold water. "ſi -
. \ . at' -"._-.m

.z p _ To make-India pit/cle. - ' ' z

TO a gallon of' vinegarooe pound of garlick, and threr?
quarters of a pound of long pepper, a pint of muſiard ſeed, one
pound oſ ginger, and twc ounces oſturmerick; thegarlickmuſti
be laid in ſalt three days, then wip'd clean and dry'd in the ſun 52 '2
the long pepper broke, and the muſiard ſeed bruiſed: mix all'
together in the vinegar, then take two large hard cabbages,
and two eauliflowers, cut them in quarters, and ſalt them well;
let them lie three days, and dry them well in the ſun. ' ..-"
. N. B. The ginger muſt lie twenty ſour hours in ſalt and wa -
ter,,then cut ſmall and laid in ſalt three days. _ * 2:
i

To make Englzſh catrbap. . .

. ſ TAKE the' largeſt Haps
" oſ muflirooms, wipe them dry, but:J
don't peel them, break them to pieces, and ſalt them very well;"
' let them ſiand ſo in an earthen pan for nine days, ſtirring thenr_i
'_ once or twicc_a day, then put them into a jug cloſe ſtopp'd ſet\L
into water over a fire ſor three hours; then ſtrain it through a)
ſieve, and to every quart ofthe juice put a pint oſ ſtrong ilale "
mumnty beer, not bitter, a quarter oſ a pound of anchovies, a
quarter ofan ounce dſ mace, the ſame oſ cloves, halſan ounce
of pepper, a race oſ ginger, halfa pound of ſhalots : then boil*;
them altogether over a ſlow fire till half the liquor is waſted, 7
keeping the pot cloſe covered; then ſtrain it through a flannel
"'I\'q-.-.
bag. Iſ the anchovies don't make itſalt enough, add a little ſalt.

To pra-vent t/Je r'nſectian among bowed cat/le.

MAKE
i bore, an iſſue
and rub in the
all the dewlap,
vents put in and
both behind a pegbefore
oſblack
withnetteſ.-
tar. .. '

,.* _NECE$ -un.<e-uwq.->-

___....=.-<_ _

, .
a "-.-fl_;a_w'-Wrg_,-oflue.m,-r"fflm
' - a' _ng.*
.( _
wR

N'E asſ's A R'Y' p' I_ R Evſſ_C .T to s, 7

Whereby the reader may eaſily attain the uſeful." i 1
ART 'oſ Cartvr'rro. *.""'*"
'X

ſ iſo out rit-turkey.- _ ..

RAISE the leg, open thejoint, but be ſure not to takeofi' A
the leg ; lace down both ſides of the breaſt, and open the pi- ' ct
"waſ"
'bien of the breaſt, but do not takeitoff; raiſe 'the merry-thodght
between the breaſt-bone and the top, raiſe the brat'vn, 'and turn '
..
it outward on both ſides, but be careful not to cut .it off, nor v num-.
break it; divide the wing-pinions from thejoint next thebody,
and ſharp
the ſlick each pinion
end of where the
the pinion, andbrawn was turned out;
the middle-picce will cut off i
ſit the
place' exactly.
of btgſtard, capon, or Pbtaſhflf, r'r cur up ."n 'luſt/me manner.

To rear agooſe.
iCUToffboth legs in the manner ofſhoulders oflamb; take .
off the belly-piece cloſe to the extremity of the breaſt; lace the
gooſe down both ſides of the breaſt, about half an inch from the
ſharp bone: divide the pinions and the fleſh firſt laced with your '
knife, which muſt be raiſed from the bone, and taken offwith '_
the pinion from the body; then cut off the merry-thought,
and cut anorher ſlicc from the breaſt-bone, quite through; laſi- *
ly', turn up the carcaſe, cutting it aſunder, the back above the
loin- bones.

_ 51'o unbroce a mal/ard or doeſt,

FlRST. raiſe the pinions and legs but cut them not oſſd;
then raiſe
bath' ſides the
withmerry-thought
your knife. fromſ the breaſt, and lace it down

THE back muſt beTo unlace

turned a roncy. and
downward, - _ the aprondivided i þ i

from the belly ; this done, ſlip in your knife between the kid
ne'ys, looſening the fleſh on each
the ſide;
wings.vthen turn' theknifedown
belly, eut .
the backv croſs-ways between draw your
*"F.'*"9* '*'f, 7*

_ both ſides of the barkbbone, dividing the ſides and leg' from the
,
back. ' .
" -' . i 336 Direction: for Coming. _ ſi_

' - ' back, Obſerve not to pull the leg too violently from the bone,
.when you open the ſide, but with great exactneſs lay open the
ſides from the ſcut to the ſhoulder, and then put the logs toge. v
there 'ſi l ' . ' .

. i -. To tying a partridge ar quail. '

AFTER having raiſed the leg: and wings, uſe ſalt and pow
dered ginger for ſauce, ;
To allay apbeaflmt or tea/5
,' THIS differs in nothing from the foregoing, but that you
muſt uſe ſalt only for ſauce. _ _
_- To difinember 'a bern. _ t
CUT offthe legs, lace the breaſt down each ſide, and open
thebreaſt-pinion,withoutcuttingitoff; raiſe the merry-thought
between the breaſt-bone and the top of it; then raiſethe brawn',
turning it outward on both ſides; but break it not, nor cut i:
off; ſever the wing-pinion from the joint neareſt the body, i
ſticking thecutpinions
off the inſharp
the end
'place
of where the brawn was, the
re.
memſſber to the pinion, and ſupply
place with the middle-piece. <
In 'his mannerſhm: people cut up _a capon or plied/Pint, and lite?
wiſe a bittern, uſing noſtwce butflzlt. _ * ....-.U7._ .r_

ſſ'Ta thigh a Fvoodcqcl'.

' THElegs and wings muſt be raiſed in the manner ofa'
- fowl, only open the head for the brains. And ſo you thigh'
eurlews, plover, or ſnipe, uſing no ſauce but ſalt.
To dzſblay a crane. _
AFTER his legs are unſolded, cutoffthe wings; takectth'em,
- up', and ſauce thin: with powdered ginger, vinegar,' ſalt, and'
muſiard. , 7 .
To Itſ: a ſwan', _
theSUT
back,itfrom
fairlythe
down'
neckthe middle
to 'the of thedivide
rump; breaſt,it clean through
in two parts, ct
neither breaking or tearing the fleſh; then laſiy the halves in a
i e'harger, the ſlit ſides downwards;" t'mow ſalt upon'it, and ſet 1'
it again o'n the table.- The ſauce man' be chaldron', ſerved up
in ſaucers'a '
-- - APPENDIX. a
ſi:x-_-.
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keep it smellow
Months
vObſervations and to preſcrve
and fineSalt
on preſerving' potted
for Meat',
three'
Butter.
0'r_fou_r*'
.'ſo asvA to- _ o _:

itAKE'eare
he qui:e cool
whenaſter
you itſalt
comes
your from
meat-in
the hutchers;
the ſummer.
the way
that s

_is, to lay it on cold bricks ſ0r_a ſet-1 hours, and when you ſalt it,
a-ſreſh,
lay addantoinclining
it up on every p0unduoſl'alt haf-ſ aoffthe
board, to-drain poundblood
of Liſbon ſugar, _' -'
; then'ſaltit r 7_
and
be.
from
the fine:
turn the
itthe
Nantwich
meat; in.
ſaltri-zht
the
which-is
m pickle
ſnrt iscommonly
every
Cheſhire: day;
thatthere isuſed,
calledataLowndzs's
thehardens
verymnnthfs and
fine ſort endſpoil:
it itcomes
that
ſalt; will
all ' - t'i

_ of that butter i_nbeing

fIdmMalden finer
Eſſex, andthan
'tomany other;which
Suffnlk, and ifevery body, _
is the reaſon _ : -
would make uſe of that ſalt in putting butter, we ſhould nntſſ ..
have ſo much bad come tn market ; oaſrrving all the general, _ſ ,*
'rules ofa dairy. liyou keep your meat long in ſalt, half the- - -
quantity of ſugar will do; and then beſtow ioaf ſugar, it wrll
he
*eat much finer. This pickle cannot be called extravagant, e
eauſe it will keep a great "while, at three or ſour mouths end, nnour-T.
a...-g.v-m,neum 2.v;<,,._

boil it up; if you have no meat in the pickle, ſlcim it, and when
cold, only add a little more ſalt and ſugar to the next meat you
.put in, and it will be good a tWeh-e'month longer. , . ' . v.
. Take a leg oſmuttnn' piece, Vrinynr thirk flank-piece,with
cut any b0ne,'picl:led as'ahove, only add to every pound of'v
ſaltan
.
ounce_ of ſalt- p etre f- _after heire-ro a month 'ortWo_ in the * _ A,
_ffl'
luckle. take 't out,and lay ltln ſoft -.-.-atera fewv'hnuſS, thcnruaſt -- , '
it; it eats fine. A leg of mutt -n, or ſhoulder ofvcal does the - .
-ſame. It. isav alarge
rance, and ver Yfamily
awood thing'
_.- when:
obliged a market
. to provide is atdeal
t a great aa"th-'at d_;f_-
nfmeat. _ z - * ' ii;
31',

As to the pickling of hzms and tongttes,you nave thereat-jet in

the foregoing chapters; but uſe either oſ theſe ſin: ſuits, and the'
Z 2 will,v
.-*
-'*._
-'-n-'._'

340 Xppendx'x to the Art of Can/tery.

will be eqUal to any Bay-onne hams, provided your porkling is
fine and well ſed, \

ſ I
To dreſs a mar/r [tart/e.
TAKE a 'calf's head, and ſcald offthe hair, as'yo'ufwould do '
Offa pig; then clean it, cut offthe horny part in thin fliccsfi
with as little of the lean as poſlible ; put in a few chnpp'd oy ſ
ters, and the brains; have ready between a quart and three pints
A of ſtrong mutton or veal gravy, with a quart of Madeita wine,
- a large tea ſpoonful ofCayan butter, a large onion chopped very 3 '
ſmall; peel off an half of a large lemon, ſhred as ſine as poffi-i r:
ble, a little ſalt, the juice of four lemons, and ſome ſweet-herbs
* cut ſmall; ſlew all theſe together till the meat is very tender, '
which will be in about an hour and an half; andthen have ready '.
the back ſhell ofa turtle, lined with a paſte oſ flour and water, '
which you muſt firſt fet into the oven to harden, then put in
the ingredients, and ſet into the oven to brown the top ; and 3 5
when that is done, ſuit your garniſh at the top with the yolks of ,
N. boiled
eggs B. This reCeipt
hard, is for a large
and force-meat head; ifyou cannot get the
halls.

ſhe" ofa turtle, a china-ſoop-diſh w.ll do as,wcll 5 and if no t

oven is at hand, the ſetting may be omitted, and if no oyſters 4 ._
- are
r Ittohas
be been
had, dreſſed
it is very good
with butwithout.
a pint of wine, and thejuice of
-- two lemons. -
- vWhen the horny part is boiled a little tender. then put in -
e your white meat. _ .:
It will do without the oven, and take a fine knuckle ofveal, -, t

ctLt off the ſkin, and cut ſome of the ſine ſirm lean into ſmall _-. 3
pieces, as you do the white meat ofa turtle, and ſtew it with £
. the other white meat above. ' 4.
Take the firm hard fat which grows between the meat, and
_lay that into the ſauce ofſpinage or ſorrel, till halfan hour be
fore the above is ready; then take _it out, and lay it on a ſieve two-.'x-
to drain z'iand put injuice to ſtew with the above. The rc-_ I
paainder of the knuckle will help the gravy. 'n'2'

ſoſtew a but/ark of beef;

TAKE the beef that is fOaked, waſh it clean from ſalt, and
let
yourit pot,
lie anashour in ſoft to
you would water; then
do boil, buttake
put itnoout, andin,ſicover
water put itintoit
Cloſe with the lid, and let it ſtand overa middling fire, not fierce,
hut rather ſlow: it will takejuſt the ſame time to do, as ifit was _ i
_to'
 "A.-'1:i"i''*"*.'. .{*7;1'4"

>\',_..þ '>4__"__A.

a.
Appcndiar to 'be Zrt of Cook-ny. i i i 54;" _ ſſ

to be boiled; when it is about halfdone. throw in aſſonion, a

little bundle
cover itdownofquick
ſweet-herbs, a little
again; boil roots mace and whole
and herbs pepper;
as uſual to eat ' i
with it. ' Send it to table with the gravy in the diſh.

. Telle-to green peaſ: 'be jewr way. .__ _

TO two full-quarts'of peaſc'put in a full quarter ofa pint of
. oil and water, not fo much water as oil ; a little different ſort
of ſpices. as mace, clove, pepper, and nutmeg, all beat fine;
aflat
little Cayan
pipkin pepper,
; when they aare
little ſalt 3 letwith
halfdone, all this ſtewmake
a fpoon in abroad,
two or ſſ
three holes ; into each of theſe holes break an egg, yolk and
white; take one egg and beat it, and throw over the whate,
when enough, which you will know by taſting them ; and the
egg being quite hard, ſend them to table.
'jif they
ſigrent are not
difficulty to done in a very
get them out tobroad.
lay inopen thing, it will be a,
a diſh.
They would be better done in a ſilver or tin diſh, on a ſtew-4' _.
hole, and go to table in the ſame diſh: it is much better than ' '
putting them out into another diſh. -, *

To dreſſ' baddock: after 'be Spaniſh way.

TAKE
nicely; a hadd0ck,'waſhed
then take a quarter ofavery
pintclean
oſ oiland
in adried, and broilit-_
ſtew pan, ſeaſon. þ - ſi
it with mace, clo'ves, and nutmeg, pepper and ſalt, two cloves -
of garlick, ſome love apples, when in ſeaſon, a little vinegar ;
- aput in the
ſlow lite.fiſh, cover it cloſe, and let- it
' ſlew halfan
ct hour
* over
'
_Flounders done the ſame way. are very good.
Mnted badder/er after tbe Dutch way. ' ſi
BOlL
fine them, and onions;
with parſley take out ſeaſon
all thewith
bones. mincepepperand
nutmeg, them very.

ſalt, and ſtew them-in butter,juſt enough to keep moiſt p 5;

.
5
ſqueeze thejuice ofa leman. and when cold, mix them up with ' ſi
' 1
5.'
eggs, and put into a Puff-paſte. ...
'i
h.
-?'
To dreſs haddee-Its 'In 7ewr way. ,
two large ſine haddocks, waſh them very clean, cut ſi ſi '
them'in ſlices about three inches thick, and dry them in acloth ;
tak'e'a gill either of oil or butterin a ſtew-pan,amiddling onton
Z3 . . cut
4'
-.,-. .-._
_ '34.2 tſppſſmdix to tive/Yf! of ſluttery. p i
cut ſmall',a handful oſ parſley waſhed and cut'ſmall 5 let it
* boil up 'in either butter or oil, then put in the fiſh; ſeaſon it
.with beaten mace, pepper and ſalt, halfa pint oſ ſoſt water;
- _ let it ſtew ſoftly, tillit is thoroughly done; then take theyolks
oſ two eggs, beat up with the juice oſa lemon, and juſt as it is t
_ done enough,throw it over, and ſend it to table. __
_ t ſi A Spamſhpmfl-ſhop. _
4
'TAKE one pound oſ Spaniſh peaſe, and lay them in water
the night beſore you uſe them; then take a gallon oſwater, one
quart of ſine ſweet oil, a head oſgarliek; cover the pot cloſe,
and let it then
and ſalt; boil- beat
till the
up pcaſe are oſ
the yolk ſoft;
an then ſeaſon
egg, and with to
vinegaſir pepper
your
palate; poaeh ſome eggs, lay in the diſh on lippets, and pour
the ſoop on them. Send it to table. _ '
To make onion/cop tbe Spaniſh way.
TAKE two large Spaniſh onions, peel and flice them; let
the'm boil very ſoſtly in half a pint oſ ſweet oil till the onions'
are very ſoſt; then pour on them three pints oſ boiling water;
ſeaſon with beaten pepper, ſalt, alittle beaten clore and mace,
two ſpoonſuls oſvinegur, a handful oſparſley waſhed clean', and
chopped fine: let it boil ſaſt a quarter ol' an hour; in the'mcim -_
- time. get ſome ſrppets to cover the bottom ofthe-diſh, ſriFd
quick, not hard, lay them in the diſh, and cover each ſippet
with a poached egg; beat up the yolks of two eggs, and throw
over them; pour in your ſoup, and ſend it to table. "
Garlick and ſorrel done the ſame way, eats well. _ '
' Mr'fi
iTAKEa quart ſoop boil
oſ-milk, the it
Dutch way.
with cinnamon and moiſt

_ .
ſugar; put ſit-puts in the diſh, p iur the milk Over it, Take
over a charcoal fire to ſimmer, till the bread is ſorſit.
and ſetthe
it

yolks oſ two eggs, beat them up, and mix it.with a little oſ
the milk, and throw it in; mix it all together, and ſend it up
to table.
_ paſties the , Itm'imz. way._ .
ſ - _
TAKE ſome ſlour, and knead it ctwith oil; takea ſliee ofſal- .
_ mon; ſeaſon it with'pepper and ſalt, and-dip into ſweet a
. oil, chop on on and parſ- y ſine, and ſtrew over it; l'ay it in the 1
paſſe, and'double it up in the ſhape ofa ſlier: oſ ſulmon : take
-- - - ' a piece -
 . . p_ _ i
, Wp'cndix _ta. 'be Xr't of Cautery.- _ -
'_ '_
a piece ofwhite paper, oil it, and lay under the paſty, and bake , r
it ; it is beſt cold, and will keep a nronth. _ . -
Mackrel done the'ſame- way;
_ _-3napaſly,eatsfinc.__
_. A . r - . - _.head
__ and
tT - tail
-'
together
- .
folded '.' _'. ſi ' i,.I'. ..

_ the
TAKE Aſpamgus
aſparagus,dreſſ-al
break tbe
themSpaniſh way,
in pieces. -- -- theni
then boil ' -: - v - _ _ ſin

ſoft, and drain the water ſrom them: take a' little oil,water and ' - II'
"Vinegar, let it boil, ſeaſon it with pepper and ſalt, throw in' the _ _ .
aſparagus, and thicken
Endive doſine this way,with yolks the
is good; oſeggs.
Spaniards' add ' ſugar,' but.
_ _ '-' - . v ' '

, _' out
Red
that
only mbþage
' TAKE
ſpoils
the
addeggs. - draff-al
them.
the
a lettuce cut 1 after
cabbage,
Green - in
ſmall, _ 'be
'be
cutit
peaſe Dttfcb
breaſt.
ſmall,
anddone asway,
two and
. or above,
boil
three
v good/'ar
-. very
itſ ſoft,
are
onions, _ a.good;
cold
thendrain'
and , ' ._' _
leave v

it, and put-it in a ſlew-pan; with a ſufficent quantity oſoiſ - ſſffr' ' 2
' and butter, a little water and Vinegar, and un onion cut ſmall: _ ,
ſi,_ till
ſeaſon
all ittheliquor
with pepper and ſalt, _ and _ let it limmer
is waſted. __ . on a'1 ſlaw
_ . fire; ' 'j

i ' Carrlzflawerr dreſſed t/ze Sprmij/J way, , _ 3 A __ A p.

BOIL them, but not too much; then drain them, and p'uc 7
. them into a ſtew-pan; to a large cauliſlower put a quarter ofa' gr
' .pint oſ brown;
fry tiil ſweet oil, andſeaſon
then two or three
them eloves
with oſ garlick;
pepper and ſalt,-lettwo
them'
oſ' _ ct _

three ſpoonſuls of Vinegar; cover the pan very cloſe,- and let'
, them ſtmmer over a very ſlow fire an hour. *
..Carrcts and French bean: dreſſ'd the D:tlcb_*ctttia)'.
t' SLILZE the carrots very thin, and juſt cover them with w:- 2 A. -,.-

, ſi ter; ſeaſon them with pepper and ſalt, cut :t good many onions
and parſley ſmall, a piece oſbutter; let them ſrmmer over a. ſlow" ._*,_., . 3'. ._., 7_.,
-. -., d.v
fire till done. Do French heans the ſame way. ſi
-.-.:.-*v

Bean: drcfflc-dI/Je Germmrſievay. ..

:*..,
.-.z_. ,._

TAKE a large bunch oſonions, peel and ſlice them, a great -

zr-quantzty oſ purity waſhed and cut ſmall, throw them into'a' _j _ _
4-7 ſtew-pan, with a pound oſ butter; ſeaſon them wdlwiſhpeppflff'
. _ i z+ _ _ and n'-..Þ'vl-b.umctf-u

"377.;"
 3-44 Ippendt'x to the/"ſat" qf Caoke'y.._
and ſalt, 'put in two quarts oſ beans; cover them elbſe, and let ,
their. do till the beans are brown, ſkaking the pan often. Do "
peaſethe ſame way. .. on:
Artirbakeſhckrrr dreſſed the Spaniſh way, . _
CLEAN and waſh them', and cut them in half; then boil *
them inwater, drain them from the water, and put them into r,"
aſiew-pan,
i ſeaſon them with
with apepper
little oil,
andalittle water,
ſalt; ſlew anda alittle
them littlewhile,
Vinegar
and5
then thicken them with yolks oſ eggs. . -
They make a pretty garniſh done thuszclean them and halfi. 4,
' Of
boileggs,
them;
and then dry them,
fry them brown.flour them, and
. dip them in yolks I'-r

To dry pear: wſtbozztſhgar. _

TAKE the Norwich pears, pare them with a knife, and'þut 5.',
them in an earthen pot, and bake them not too ſoſt ; put them 35:
into a white plate pan, and put dry ſtraw under them, and layt _.,
them in an oven after bread is drawn, and every day warm the. a.
oven to the degree of heat as when the bread is newly drawn.
_ Vlithin one week they muſt be dry." - ,\'\
l

' ' ' l

To dry lettuce-ſtalks, articboke-fla/ks, or rabbagez/lalkr. r
TAKE the ſtalks, peel them to the pith, and put the pith in -
a ſtrong brine three or four days; then take them out'oſ the
brine, boil them in fair water very tender, then dry them with' 5.:
. a cloth, and put them into as much clariſied ſugar as will cover-Lia; '
them, and ſo preſerve them as you do oranges; then take themxz
and ſet them to drain; then take freſh ſugar, and boil it to the
height; take them out and dry. them
L
TAKE Articbo/ceg
the largcſt preſt-'med 'be Spaniſh
you can get, wayoſtheleaves- w,
cut the tops
ct _-. off,
in a waſh
large them welloſ'oil;
ſpoonſul and drain them;
ſeaſoned .withto pepper
every artich0k6,p0ur.'-
and ſalt. Send; 'z.Z *

them to the oven, and bake them, they will keep a year. * ty -
N. B. The Italians, French, Porrugueſc, and Spaniards,, 1: _
have variety oſways o-ſdreſling oſfiſh, whir'. we have not, viz. . _
As making
For fiſh-ſoops,
their ſoops, they uſeragoos, pies,nor
no gravy, &c.in their'ſauces', think-ſirffſ'.
-_ "at _

ing it imprOpcr to mix fleſh and fiſh together, -but make their
ſh
 "answTer-'tmvW*.T>-*F *W='TZ">L*

i dpprndiar to 'be Art of Covke'y', ' g'þqlsffl

fiſh-(cops with fiſh, viz. either oſ craw-fiſh, lobſters', &e. tak- '
ing only the juice of them.
_ _ ForctEXAMPLI-Z. z
TAKE your craw-fiſh, tie them up in a muſſtn rair, and boil'
them; then preſs out their juice for-the aboveſaid uſe: -
rn15r-*F'1<5.\-9*FT?Þſi.:'ff;"*ffl;ct3
For. their
THEY make ſome oſcarp; pies.
others -
oſ different fiſh: and ſome ſi- i o

theythe
ſieut make like our
fleſhſrom theminced
bones, pies, viz. it;
and mince They take
adding a carp, and
currants,'&e.

Almond rice, _
BLANCH the almonds,'and pound th em in av marble or ' 'H'K'
mob-Fy
wooden mortar;
them as long and iſismix
as there anythem
milkinina the
little boiling adding
almonds; water, freſh
preſs,

water every time; to every quart of almondjuice, a quarte'r ofa A

pound ofrice, and two or three ſponſuls of orange-flower WZ'. iM
l'7'i'-'a.,-, a......
_-.___
.,- >_,1\i_p<-vmili.
'It-43
-_r-<w
nrmx.'e.,adtAvw'm.
yna.rvy'I'-aet-lurzA'ud.-q.n!o'Amxv
kdme....,al- nfl
ter 3 mix them altogether, and ſimmer it overa very ſlow char
coal fire, keep ſtirring it oſtcn; when done, ſweeten it to your
palate; put it into plates, and throw beaten cinnamon over it.
* Sbcm cborolate.
TAKE a pintloſ milk, boil it over a ſlow fire, with ſome
whole einnamun, and ſwceten it with Liſbon ſugar, beat up the - 7 '-' '
y'ollts
mill itoſone
three eggs,
way, throw
or it will all together
turn. Sertſi-e into
it upa chocolate pot,and
in chocolate cups. .ſ 7 '
Marmelade of eggs tbe' Yewr way. i .

TAKE the yolks oſtwenty-ſour eggs, beat them for an

-_ hour : clariſy one pound oſ the beſt moiſt ſugar, ſour ſpoonfuls'
oſ orange-flowcr water, one ounce oſ blanched and pounded' . '
almonds; ſtir alltogether over a very ſlow charcoal fire, keepe '
ing'ſtirring it all the while one way, till it comes to a conſiſ-j
.tence; then put it into coffec-cups, and throw a littlc'beaten ' A'
'innamon on the top ofthe cups. -
This. marmalade, mixed with pounded almonds, with orangez
peel, and citron, are made in cakes oſ all ſhapes, ſuch as birds, A
fiſh, and fruit. '
\
._' dint-ſi i
 .a*-'._..'s.q.t-.*\.- . s

. 3475 3 rhymeſ-tate 'the 'Art of Coakny.

*'5' i i, 'idea-te the Spaniſh &my. .

TAKE twelve eggs, three quarters of a pound of the bcff

r'noifl ſugar, mill them in a chocolat'e-mill, till they are all ofa
ſr.th,er;then mix in one pound of flour, half a pound of pound
' ed almonds,- two ounces ofcandied orange-peel, two ounces of
citron, ſour'large
cinnAmon, and a ſpoonfuls oforange-water,
glaſs of ſack. half anbaked
It is better when ounceinſitoſ
..-_
-c. _t. , .-. ,_
flow oven. . _- - - -
* 4

Another totty. - ':

' ſi TARPZ one pound of flour, one pound ofbutter, eight eggs,
one pint of boiling milk, two or three ſpoonfuls of ale yeall,
'- 1' _o-r aglaſs of French brandy, beat all well tOgether; then ſet it
before the fire in a pan, where there is room for it to riſe; co
i ſ verwhenit'you
cloſethink
withita iscloth
raiſedand
ſufficiently, mixno
flannel. that halſa pound to
air comes ofthe
it;

beſt moiſt ſugar, an ounce oſcinnamon beat ſine: four ſpoonx

fuls oforange-flower water, one ounce ofcandied orange-ptcl, '
one ounce of Citron, mix all well together, and bake it.
To. dry phrmbr. A
t * andTAKE
ſlit thempear-plumbs,
up the ſides;fair
putand clear
them intocoloured, weighandthein
a broad pan, fill
itſullToſ'Water, ſet them over a very, ſlow fire; take care that
the ſkin does not come off; when they are tender take them"
up, and to every pound of plumbs' puta pound of ſugar;" ſtrew' u
'um-am.v
a little on the bottom of a large ſilver baſon; then lay your
plumbs in, one by one', and ſtrew the remainder ofyour ſugar i
ſtuve them;
over ſet them
again, and intoſtand
let them yourtwo
ſtove
daysallmore,
night, turning
with a them_
gnat! '
' warm fire the next day; beat them, and ſet them into your y
V"<...
4,zr
every day -, then take them out of the ſyrup, and lay them O'lP; I
X '
glaſs plates to dry. - _ -_ '7 1
I

To make ſirgar ofpearſ. _

TAKE damaſk roſe-water half a pint, one pound'of ſine s
s ſugar. half an ounce of prepared pearl beat to powder, eight
leaves of beaten gold; boil them together according to art; add'
the' pearl and gold leaves whenjuſt done, then caſt-them on a
marble: . .
. ſ]
.A.
 ffl'_"*-_vf
-'y,(m_<-p_>-p4ewn"_

Appmdie m tL-e'Art aſ'a-any. __zctm ſi

'To 'imkefrtu'l wafers laſted/ings, a
TAKE the pulp of any fruit rubb'd through a hair-ſieve.- .- A
'and to every three ounces of fruit take ſix ounes oſſugar finely'
jſiſted. Dry the ſugar very Wt'll till it be very hot; heat the
_'gulp alſo till it be very hot; then mix it and ſet over a ſlaw
7 hareoal fire, till it be almoſl a-boiling, then pour it in glaſſes
'or tr'enchers, and ſet it in the ſtove till you ſ--e it will leave the
glaſſes; but before it begins to candy, tum them on papers in
what ſcrm you pleaſu. You may colour them red with elove A
_gillyfiowex' ſleeped in thejuice of lemon.
v- >1-_-' .'I'o make white wafers. _
_ctſir'BEAT the 'yolk of an egg and mix it with a quarter of:
_pin't of fair water; then mix halfa pound oſ beſt flour, and
_Hthin it with damaſk roſe-water till you think it,ofa prope: .
jthrckneſs to bake. S'Necten it to y0ur palate with fine ſugar
finely ſiſted. * _
ct To mal-e brawn wafers." * _ , i
-sh*.u-n,m-wa',-we
a
_ TAKE a quart oſordinary cream, then take the yolk' 'of
. three or four eggs, and as much ftne flour as will make _it into
'athin batter; 'Wtetcn it with three quarters of a pound offine '
ſugar finely ſicrced, and as much pounded cinnamon as will
Vniakc it taile. Do not mix them till the cream he cold; butter
'your pans, and make-them very hot before you bake them.
it;"
Jaw to dry pearles. - ' '
r TAKE the faireſt and ripeſt p-L-aehcs, pare them into fair i _
zzwater; take their Weight in double-refined ſugar, or' one half '
;_-ztt)ake a very thin ſyrup; then put in yearpeaches, boiling them
_' Atill they look clear, then ſplit and ſtone them. Boil them till
' --they are very tender, lay them a-draining, take the other half
iffyſoſ the ſugar, and boil it almoſt to a candy; then put in' your ,.
pearhes, and let them lie ail night, then lay them on a glaſs', '.-
&...-_
maw,M'U'u-nag-3
r'...v'Wp\1-ſ_i\J>',4A'<w-N"*W
eand ſet them in a ſiove till they are dry. lſ they are ſugar'd
jv'too much, wipe them with a wet cloth a little: let the firſt _
.j ſyrup be very thin, a quart oſ water to a pound of ſugar.
py
n
How to make almmd knots.
'ct'Ftwater;
TAKE vbeattwo pounds
them oſ almonds,
in a mortar, and ſine
to a very blanch them
paſte, withinroſe-
hot
2, _ _ Water , _
 ' . ' * l

348 3 T - i'dppendix to tle: Art of Caoh'y;

water; do what you can to keep' them from oilingſi Take-'a -

poundof double-refined ſugar, ſifted through a lawn ſieve,
leave out ſome to make up your knots, put the reſt into a part
upon the fire, till it is ſealding hot, and at the ſame time have
your almonds ſcalding hot in another pan; then mix them to;
gether with the whites of three eggs beaten to froth, and let
it ſtand till it is cold, then roll it with ſome oſ the ſugar you
. left out, and lay them in platrers ofpaper. They willndt roll'
into any ſhape, but la'y them as well as you can, and bake them'
in a cool oven; it muſt not be hot,neither muſt they be coloured;

To'preſcr-ve apricotr.
TAKE your apricots aſind pare them, then ſtone what you
can, whole; then give them alight boiling in a pint oſ. water,
" or according to your quantity of fruit; thcn take the weiffht of; nt-A'
,-_mvm. a_-*r.'A,;_'1.=_>t-1.'-w,
yOur apricots in ſugar, and take the liquor which you boifthcm;
m and your ſugar, and boil it till it comes to a ſyrup, and gtvez'
them alight boiling, taking off the ſcum as it riſes. When the;
ſyrup jelites,'it is enough; then take up the apricots, and covet
them with the jcily, and put cut paper over them, and lay them
down when cold. A 5,

How to make almond mi/L'ſor a

TAKE five ounc_es oſbitter almonds, blanch them and beat
them in a marble mortar very fine. You may put in a ſpoouſui'fi
oſſa'ck when you beat them ; then take the whites Of three 5
new-laid eggs, three pints oſ ſpring-water, and one pint OF'
ſack. Mix them all very well together; then ſtrain it through "
ſun.
-II.1
m
L' 01:
a fine cloth, and put it intoa bottle, and keep it for uſe. You'
\'ww
un.we'
may put in lemon, or powder oſpearl, when you makeuſe of' itſ
How to 'make gooſeberry wafers. t
TAKE gooſeberries beſOre they are ready for preſerving; cut '_ _L-=z<-:'-z
off the black heads, and boil them with as much water as. will
cover them, all to maſh 5 then paſsthe liquor and all, as it will
tun, through a hair-ſieve, and put ſome pulp thro' with a l'poon,
but not too near. It is to be pulp'd neither too thick nor tooI
i thin; meaſure it, and to a gill oſit take halfa pound ofdouhle-' '
refined
fire, notſugar;
to boil dry it, put
at all. Stiritto yourpulp,andletit
it very ſcaldriſcnſrothy
well, and then will on a ſlow " -

white ſcum, which take clear off as it riſes; you muſt ſcald and 'T __c_:._'
flrim it till no ſcum riſes, and it comes clean from the pan hill-"i" I, P
nor-2.MP-
.,.,_,- .
then _
 i
w-yzi>1z'ms.q'w
'firm-As:

Appendix to 'be Art of Cbokeryi - 349'

'then
ſiglaſs take
v'ery itſmooth,
off, andabout
let itthe
cool _a little.oſ parehmenr,
thickneſs Have ready _ ſheet:
which of
i' ct- -
not very thick. You muſt ſpread it on the glaſſes with a knife.
i/erythin, even, and ſmooth; then ſet it in the ſlove with a flow
'if-t,
.ua,-._V;-'-n'
fire : ifyou do it in the morning, at nightyou muſi cut it into
long pieces with a broad caſe-knife, and put your kniſe clear,
irnrderit, and ſold it two or three times over, and lay themin
a-'ſtove, turning them ſometimes till they are pretty dry; but do
riot keep them too long." for they will loſe their colour. Iſ they
do
nctextnot come clean off your glaſſes at night, keep them till _
_morning.
..l

\ How Io make 'be 'bin apt-feat cbips.

-'\-" n* * ".*'."*'
'.r-
v 'TAKE your apricots or peaches, pare them and cut them
uery thin into chips, and take three quarters of their weight in
fogar, it being finely ſierced 3 then put the ſugar and the apri
cots into a pewter diſh, and ſet them upon coals; and when '
A"'"!-"gfflrFL';"
*'.5.*-"'.*-".-*',
the ſugar is all dill'olved, turn them upon the edge oſ the diſh
ont'oſ the ſyrup, and ſo ſet them by. Keep them turning till
they have drank up the ſyrup 3 be ſure they never boil. They
muſt be warmed in the ſyrup once every day, and ſo laid-out
upon' the edge of the diſh till the ſyrup be drank. '

How to make little French biſtztitn

r-if:
C''! _l"'_-'ſ"'."=*-j
._ TAKE nine new-laid eggs', take the yolks oſ two out, and '
take out the treddles, beat them a quarter oſ an hour, and put
inja- 'pound oſ ſierdcd ſugar, and beat them together three uar- .
ters of an hour, then put in three quarters ofa p0und oſg our
very-ſine' and well dried. When it is cold, mix all well toge:
ther, and beat them about halfa quarter' oſ an hour, firſt and -*
_ laſt;
little - grated
lf you lcrnon-peel;
pleaſe put inthen
a little
droporange-flower water,
them about the andof
bigneſs a. ' ſ ct
a half crOwn, (but rather long than round) upon doubled paper '
'a little buttered, ſierce ſome ſugar on them, and bake them in -,-'-7_--',w'
a,
;z.-_u:r,_-.,i\t.u5,-._ L_,.f ,-_:
anroven, after manchet.
_ How to prefer-va pippins injclly. --- _
'TAKE pippins, pare, eore, and quarter them; throw them
into ſair water, and boil them till the ſtrength oſ the pippins be
boiled our,thenſirain them through ajelly bag; , and to a pound - '
oſ;pippins take two pounds oſ double-refined ſugar, a pint of
thts-pippin liquor, and a quart of ſpring-water; then pare the
pippins very neatly, cut'th'em into halves ſlightly enred, th-ow Way
_,.*r-.'
wan-'w...,"
-..
__thtm- into fair water. When your ſugar is melted, and 'out _
if." ſyrup

x '1
"Stti
*;
 M-QQA-s-l

350 i ' Hpperzdii'lo 'the Aft qf Cork-cry. _

---'_its.-. ._.

t'yrup boiled a little, and cleanſkimmcd', dry yo '.l' pippins withv

\ a clean cloth. tnrowt them' into your ſyrnp'; take them oſſthe,
_firealittlc, 'and then ſt-t them on again, let them boil as ſaſta',
.-,.'-_n-.;.'_'z_.n-._._
you poffibly can, having u clear fire under them, till they jelly;.
you moſt take them off ſometimes and ſhake them, but llrr,
_thcm not with a. ſpoon; a little brſore _iou take the-11 oſſthe,
fire, ſquecze th: 'uice o" a lernon and nrange into them, \VlllCll')
muſt be hrſt pillttl a tiffany; give them a boil or two after, ſo:
. takethcrn- up, elſe they will turn ted. At the firſt puftingoſ
' yourſ ſugar in, allow a little more for thisjuice z you may bull
orang: or lum-tun pLCl very tender in ſpring-water. and cut them.
..i'.
.;.'_
'.)u.'
;r-'ſi.v_A-.*-{._f-.'ſ"i\-1L. -t. m thin long pieces, and then boil them in a little ſugar and
water, and put- them in the bottom of your glaſſes; turn your
_ pippins often, even in the boiling.

_ -Ha-:0 to make blntkberry wine.

'TAKE
_veſſel yourorberries
dſ wood ſtone, when
with a full ripe,
ſpitket in it,put
andthen
pourinto
upcna themv
larger

as much boiling water as will juſt appear at the top oſ them 5!

as ſoon as you can endure your hand in them, bruife them Very
well, tillall the btrries be broke; then let them (land cloſe me
.vered till the herries be well wr0ught up to the top, which uſu
.'.
.-:-:.iL.- ._v;. *_-. ally is three or four dais; then draw t-ff the clearjuicc into
another veſſel z and add to every ten quarts of this liquor one
pound of ſugar, llir it well in, and let it ſtand to Work in an
other veſſel like the firſt, a week or ten days; then draw it offat
the ſpicket through a jclly-bag, into a large veſſel; take 'Our
ounces oſ iſingluſs, lay it in ſteep t'welve hours in a pint oſ white *
-'.bL"
\._*..-Iv
L'
wine: the next morning boil it till it be all diſſolved, upona
flow fire; then take a gallon of your bla- ltberryjuice, pit! in
the diſſolſived iſinglaſs, give it a boil tosether, and put it in hot?

' Ybe'brſt way ta make miſin wine. * 3!

' t' TAKE a clean wine or brandy hogſhead; take great careſ' z
is very, ſweet and clean, put in twohundrcd of raiſins, ſtalks and
42
-.A _J..'.
-.u.ſi--'.a,.'_-<.-'
- all, and then ſill the veſſel with fine clear ſpring-water : let lt
ſtand till you think it has done hiſiing; then throw in two quarts
of ſine French brandy ; put in the hung ſlightly, and in about
av
three
it dOWn
wetks
cloſe
ora
: let
month,
it ſtandiſ ſix
youmonths,
are ſureithas
peg it near
donethetop,
fretting,and
ſlopil *

you lind it very fine and good, ſit ſor drinking, boult' it oſſ,,o_{ j
_ elſeſiopit up again, and let it (land ſix mouths longer. It ſhou'd X
'_5
_r...u..,-. . Þ iſland lix mouths in thehottle: this is by much the beſt wayol 3
r - making
 - Vppcndixta the In of Ccckay. ' lſi _ 35:

v making it, as l have ſeen by experience, as the wine will be

Muchſironlfer, but leſs oſit:. tne different ſortsoſraiſtns make
quite a di 'er-ent wine; and after you have drawn off all the ,
wine, throw on-ten gallons or' ſpring-water; take off tnc head
'ofthe barrel, and llir it well twicca day, preſſing the raiſins as
well as you can let it ſtand a fortnight or three weeks, then
draw it offinto a proper veſſel to hold it, and ſqueeae the rai
ſins well ; add two quarts uſ brandy, and two quarts oſ ſyrup
of elderberries, ſlop it cloſe when it has done working; and in
about three months it will bc'fit for drinking. ll' you don't
chuſe to make this ſecond wine, fill your hogſhead with ſpring
Water, and ſet in the ſun for three or' four months, and it Will '
make excellent vinegar. .
__ How lb' prefer-te 'white guirrm wbokſi' _ _
* TAKE
nfWatcr to the weight
a pound of oſ your make
ſugar, qninces in ſugar,
it into and andclariſy-z'ſi"
a ſyrup, put a pint ſi
in, then care your quince and pare it. and put it into your ſyrup,
_v-..rm'xz'x.
and let it boil till itbe all clear; then put in three ſptdonfuls of,
jglly, which muſt be made tlius : over night, lay your quincc,_ - '
kernt-ls in water a then ſtrain them, and nut
r them into .Y out
' quinces, and lct them have but one boil afterward. . * "l
"1.,

(aſ r. ' -
wrlvwafn
Want-'4'
sumt _
-_ ..j ' How lo make ararrgc wafers.
"TAKE the heſt orangEs, and boil them in three or ſour wa.
ters, till they be tender, then take out the kerncls and thcjuice,
and beat them to pulp, in a clean marble mortar, and rub 'them
through a haireſteve ; to a pound oſthi's pulp take a pound and
an halfof double-refined ſugar, beaten and ſterced ; take halfof '
your ſugar, and put'lt into your oranges, and boilit till it rope: 5 WY'ILW
Wiwwffl
ztwbſſ-ſſ
_
' then take itthefrom
paſtewith the fire, and when
otherhulſoſyour it is cold, make it up in ſſ 'i
ſugar;makebutalit-leatatime,
for it will dry tno faſt; then with a little rolling-pin roll them
out as thin
drinking as trffany
glaſs, and letupon
thempapers;_cut them
dry, and they willr0und
look with
very aclear,
little - ,. ' 'ſi

- Þ'WTAKE- the How .tofour

pecls oſ make orarrgebeing
oranges, call-er.
firſt pared, and the A ' _ 4'
r

taken out, boil them tender, and beat them ſmall'in a

mArble mortar ; then take the meat of them, and tWO more 7Wt'a-"7**r't-=-\l'et:*.'x
if"
orangcs, your ſceds
&he'peelſiingsthat are and ſkins
beaten being
z' ſet thempickcd
on theout,
fire,and mixa it-with'
with ſpoon ' '
*
Italy Or two of orange-flowcr water, keeping it ſtirring till that
' 1- t; '4 ' , ' ' -
z-z . moiſture
-
,'.
 WNZ -:-r=_L-c--._ . firm w i

3 52 ſi 'Appendix to tſibe Art of Covkery.

-'-_-w.v.

moiſture he pretty well dried up ; then have ready to eve:

i ſugar,
pound finely
of thatſierced : make
pulp, four your and
pounds ſugara quarter
very hot,oſdouble-reſined
and dry it upon
the fire, and then mix it and the pulp together, and ſet it-on
the fire again, till the ſugar be very well melted, but be ſure it
. does not boil z you may put it: a little peel, ſmall ſhred or grat
ed, and when it is cold, draw it up in double papers; dry them
___.,_'
1*..-_
_a._, ,-
before the fire, and when you turn them, put two together; or
you may keep them in deep glaſſes or pots, and dry them as yo'u
have occaſion. ' . - '

n -ur..-'A-L
' How
' TAKE the to make
yolks ctof'white rake: and
two eggs, like two
cbimz diſ/ner. oſ ſack,
ſpoonſuls

, and as much roſe-water, ſome carraway feeds, and as much -

' ' flour as will make it a paſie ſtiff enough to roll very thin : if -
ou w0uld have them like diſhes, you muſt bake them uton
diſhes buttered. Cut them out into what work you pleaſe to
, candy them;
the white take a and
of anzegg, pound oſ fine
three ſierced
or ſou'r ſugar perſumcd,.and
ſpooufuls of roſe-watch' ſi
ct .* ſtir
withita till it looks
feather white;
on one ſide. andThis
when that paſte
candied, let itisdry,
cold,and
dodoit
the other ſtdc ſo, and dry it alſo. "Þ'.

To make a Ier'noned boney-tomb; i

arTAKE
to yourthepalate;
juic'e ofone lcmon,pint
then takeſia andoſſweeten
crcam, itand
with
theſine ſu-'
white
of an egg, a_nd put in ſome ſugar, and beat it up z and as the
froth riſes, take it off, and put it on.thc juice ofthe lemon, till
4 V you have taken all the crcam off upon the lemon : make it the
,_. _.w
day bcſore you want it, in a diſh that is proper.
.'
.N Howto dry tberries. * ,.
' * iHTA'KE eight pounds'oſcþerries, one pound ofthe beſt pow
deredlayſugar,
' and ſtonebythe
them one onecherries over
in rows, anda 'teat
rewiadeep baſon
little or gun,
ſugar: thut fi...-,-._...

A do tillday;
next yourthen
baſon is full
pour themtoout
theinto
top,a and
greatletpoſnip,
them ſland till the _r
ſet themhoſin
the fire; let them boil very faſt a quarter ofan hour, or more;
then pour them again into your baſon, and let then (land two
or three days; then take them out, and lay them one by' one
on hair-ſieves, and ſet them in the ſun, or an oven, till 'the
are dry, turning them every day upon dry ſteves: iſ in t e
. * - oven.
' i .
 d/yima'ix to r'be 'Art of Cautery. 4 ' ſi'Jf'J i'
X Love-'1. it muſt be as little warm as y0u canjufl feel it,- whcnyou '
v'..hold your hand in_it. - t A
H<.s't1w7-4w.

' How to 'rrakefine almand relief. " _ -

__h-'TAK'E a pound of jordan almonds, blanch them, heat them ,
yery fine with a little orange flow-er water, to ktrpthem from
zoiling; then take a pound and a quarter of ſine ſugar, hoil'it to
_Aa candy height: then put in your almonds; then take two freſh " .
lemons. grate offthe rind very thin, and put as much 'uice a' 'z T -
to make it ofa quick taile; then put it into your glaſies, and - _ ..
' ſet it into your ſiov'e, ſtirring them often, thatthey do nnttan
4793.'
3''75
A1ffiW.-e.tz:__;nt_vwjffnvfizffl
dy : _ſo. when it is alittle dry, putit intolittle cakes upon ſheet:
'_of_glaſs_ to dry. '
.s.". .
How to make Uxbridge-raLr:-._ , _
, TAKE a pound of wheat flour, ſet-en pounds of currants, '
_ _ half a nutmeg, four pounds oſhutter, rub your butter cold very -
well amongſt the veal, dreſs your currants very well in me ' **_
fflcrur, butter, and ſeaſoning, 'and knead it with ſo much 'good _
p _jnew yeaſt as will make it into a prettyhigh paſie; uſually two -
ſipennyworth oſ eaſt to that quantity; after it is kneade-l well
together,
of pafle inlet it and an hour to riſe;
a cake. ' you may put
i halſapound_ſſ
' ' _ .How to make mead."
e, TAKE ten gallons of water, and two gallon: of honey, a '
3handſul of raccd ginger ; then take two lcmons, cut them in
_pieces, and put them into it, boil it very well, keep i: ſkin'
alſtllllg;morning
_inex't let it Hand all itnight
barrel up, in thetwo
with ſamenrvrſſel
th'rce you b--il itoſin,good
ſpnonſuls the _

yeaſt. About three weeks ora month alter, you may bottle it.

Marmelade ofrlrerrim . ' -

_Tſſ'ZJTAKE five pounds of cherries, ſioncd, and two pounds oſ.
athat runneth
* third fromyour
ſugar, ſhred them; then put
cherries, wetthe chenies
your ſugar into
withthe ſugar,
thejuice .
'ſſond hoil them pretty faſt till it be a marmalade; when it is cold, 3 EP
in) , up in
.i'put it . . for uſe.
glaſſes To dry dumeſſnr.
- ' _ . a_ . Tj,
1" i;

*.-=.-*'T:AKE ſour pounds of damoſins; take one pound oſfine. ct '

_rſltgar,
giant. in your
make damofint,
a ſyrup of ſtir
it, with
it into
about
youra hot
pint ſyrup,
of fair water;
ſo let them
tnen i -. _ ..z

. . , ,A.a .. _ 1 - t -l
- -_-"'LW
... mit-w:

3y4. Appendix ta 'be Art qf Ceokzry; A

ſtand on a little' fire, to' keep them warm for half'an hour; -
then put all into a baſon, and cover them, let them ſtand till the
._ next day; then put the ſyrup from them, and ſet it on: the fire,
' and when is is very hot, put it on your dztmoſtns: this do twice ,
a day for three days together; then draw the ſyrup from the- *
' 3 - damoſtns, and lay them in an earthen diſh, and ſet them in an- .
Oven after bread is drawn ; when the oven is cold, take them
and turnthem, and lay them upon clean dit'hes 3. ſet them in l
the ſun, or in another oven, till they are dry.

Marmelade aſ quince white. _

TAKE the quinces, pare them and core them, put them
' _ into water as you pare them, to be kept from blacking, then
boil them ſo tender that a quarter oſ ſtraw wiH go through-3
' them ; then take their weight of ſugar, and heat them, break.
the quinces with the back of a ſpoon ; and then put in the ſu-'ſſ
gar, and let them boil faſt uncovered, till they flide ſrorn the v
hortom of the pan :- you may make paſte of the ſame, only dry _ A
itina ſtove, drawing it out into what ſorm you pleaſe.

7
To prefer-U: aþriwts er pz'zzmþs green; .
TAKE our plumbshcſore they have ſtones in them, which
you may now by putting a pin through them ;.then coddle
them in many waters, till they are as green as graſs : peel them'
and coddle them again ; you muſt take the weight oſ them in
ſugar, andthemin,
then put make a ſet
ſyrup;
them put to your
on the fire toſugar
boil aſlowly.
jack oftillwater
they.-: l
be clear. ſkimming them often, and they will be very green.
- Put them up in glaſſes, and keep them for uſe..
,.m-.;:,_...,.-,:4_
_ _ 'To 'pra/Brut- eZ-errier.
TAKE
V ſugar, half atwo
pintpounds of cherrics,
of fair water, one\pound
mcltyour ſugar inand an halfit of
it; when is'
melted, put in your other ſugar and your cherries; then boil
them ſoftly, till all the ſugar be melted; then boil them faſt,"
* and fkim them; take them off two' or three times and ſhake
them, and put them on again, and let them boil faſt; and-ſi
when they are of a good colour, and the ſyrup will ſtand, they-3
are enough . ' '-.. 2' -N-T-
.r-oz
w_r<m-_'ffi_"wp<_.

'ii
I,
 "w'q-JHMW
wax,

'-r.
l-

T 'man .Þ'a rzi'e Ari- eſ Cordial 'l- I' ſi Tas's -

<m-.

.- L.-cW>r-þP
___ _._ To pro/Ere: barþerrirr. . . ._; . ,
\- TAKE'the
weightpf ripeſt
them in and 'beſt then'pick
ſugar; barberriEs yoti
out can find 2 'taketops,
theſcedsctand the'
ivet your ſugar with the juice of them, and make a ſyrup; then i
put inyour barberries, and when they boil, take them off and
ſhake them, and ſet them on again, and let them boil, and re
'_ 'pcat the ſame, till they are clean enough to pu: into glaſſes.
*-: v -re tr f tfir*f' -*<" *
r V'ggr. . 3
TAKE three pounds of well-dried florir, one nutmeg, a litſi
tle mace and ſalt, and almoſt halfa pound of carraway cont.
ſits; mix theſe well together, and'melt halfa pound of butter
\L"".
F.'*F-IIHL'
L'Y.'U" '*W'
in a pintof ſweet
_ thick cream, ſtx ſpoonſuls of"good ſack, four ' ..
yolks andthree whites of eggs, and nearapint ofgoodlight'
yeaſt ; work theſe well together, and cover if, and ſet-it down '
to the
the fire to riſe
half'pound of :carraways
then let on
themthereſt,
top and laywiggs,
of the the remainder,
and put * ' A'
them upon papers wcllfloured and drie d, and let them have as A _ j
ouick an oven as ſor tarts._ - ' 'ax
-_.-,"t,r-,;!."z'.-"_'-

To make fruit wafers; wailing: or flumb: do li'ſt.

_ TAKE the pulpof fruit, rubbed through a hair-ſieve, and to
three ounces of pulp take fix ounces of ſugar, finely ſterced ;'
dry your ſugar tzery well, till it be very hor, heat the pulp alſo
. very hot, and put it to your ſugar, and heat it on the fire, till it ..fl
'Act-a

'be almoſt at boiling; then pour it on the glaſſes' or trenchers,

and ſet it on the ſtove, till you ſee it will leaVe the glaſſes. (but _ '
before it begins to candy) take them 'off and turn them upon . H-,VFY'A'

papers in what form you pleaſe; you ma colourthem red with '
clove gillifldwers llecped in thejuice o leman. .
>-._._.7-*72-
, How to' m'a'Z-eſſ Marmelade of ordnges. p __- .ſi._ ®$n*v-_'*"'*L '*
.

.r"<l-<.-"-*' *'
. ' TAKE
take halfa the oranges
pound and weigh
of pippins, and them gtohalf
almoſt a p0und
a pintof
of orangee
water ; ,

a pound and a half of ſugar; pare your orangcs very thin, and
ſztve the peelings, then take offthe ſkins, and boil them till _ _
they are very tender, and the bitterneſs is gone out ofthem. In
the mean time paxeyour pippins, and ſliee them into water, and
boil them till they are clear, pick outthe meat from the ſkin: .W'ſſ'k"
'i
-wira'frwzi't'f."
oſyour oranges, before you boil them; and add to that meat the
._ 'neat of one lemon; then take the peels you have boiled tender;
and ſhred them, or cu't the m into very thick ſlices. what lengthl
" .A a 2 '_ you '
 i 55 A Ziidppendt'x to' 'be vA'ri" ofCaokerj. i

you pleaſe; then- ſet the ſugar on the fire, with ſeven or eight
ſpoonſuls oſ water, lltim it clean, then put in the peel, and the
meat oſ the oranges and lemons, and the pippins, and ſo boil
them; put in as much oſ the outward rind of the oranges as
you think fit, and ſo boil them till they are enough. -
. Crael'neln i * A .-ſi.

TAKE halſ a pound oſ the whiteſt flour, and a pound o

ſugar beaten ſmal', two all
ounces
nightoſinbutter cold,then
oneput
ſpoonſul oſ
carraway-ſeeds, ſleeped vinegar: in threeſſ
yolks Oſeggs, and a little roſe-water, Work your paſte altoge
ther; and after that beat it with a rolling-pin, lill'it be light;"
the'u roll it out thin, and out it with a glaſs, lay it thin on
plates buttered, and prick them with a pin; then take the yolks .
of two eggs, beaten with roſe-water, and rub them over with
it; then ſet them into a pretty quick oven, and when they are
brown take them out and lay them in a dry place. *
To make orange loaves. ,
' "T'AKE your orange, and cuta round hole in the top.þtalte
out all them eat, 'and as much of the white as you can_ with
out hrcaking the ſkn: then boil them in water '.ll tender,ſhiſt
- ing the water till it is not bitter; then take them-up and wipe
them dry: then take a pound of fine ſugar, a quart oſ water, or
in proportion to the oranges ; boil it, and take offthe ſcum as it -
riſeth : then put in your orauges, and letthem boil a little, and
let them lie a day or two in the lyrup; then take the yolks of
' two engs,
O
a quarter ofa pint oſcream (or-
morel.
.
bentu them
'
wr-ll
togethert; then grate in two-Naples bileuits, (or white bread)a
- quarter oſ a pound oſbutter, and four ſpoonſuls oſ ſack; mixit W_AB_T4-L_.l*e-,_L
all together tiil your butter is melted; then fill the oranges
with it, and bake them in a ſlow oven as long as you would a
cuſtard, then ſtiekein ſome cut citron, and till them up with
ſack, butter, and ſugar grated over;
' To' make _a leman tower or pudding.
GRA'TE the outward rind oſ three lemons ;' take time
quarters ofa pound oſ ſugar, and the ſame oſhutter, the yolks
of eight eggs, beat them in a marble mortar, at leaſt an bour;
then lav a thin rich cruſt inthe bottom of thediſh you 'bake- it
in. as you may ſomething alſo over it: three quarters ofan hour
will bake it. Make an orange-pudding the ſame way, but pil:
. * t
 Mffi-M-fl?"
_ ' man to rlve Art . of coat-ay." 33 57
the rinds, and boil them firſt in ſeveral waters, till the bing-ner,
it boiled out. _
How to make 'be dear leman 'ry-cant.
TAKE a gill oſ clear water, inſuſe in it the rind oſa lemon.
till it taſte: or it z then take the whitcs oſ ſix eggs, thejuice of ._f-y

four limons; beat all well together. and ſun them through a . _.-.-_",_M,u_. .
hair ſieve, ſweeteſt them with double-refined ſugar, and ſct them
>on the fire, not too hot, keeping ſtirring; and whtn it is thick '
. enough, take it off. ' '
'I
<v"-.M<a--py'--"K1\QIW .RHFUKYFLMI'_MP' MW

How 'lo make cloud-m.

TAKE ſix pounds oſcoeoa-nuts, one pound oſaniſeeds, four .
ounces of long pepper, one oſcinnamon, a quarter oſa pound
:of almonds, one pound oſpiſtachios, as much achiotc as will '
-make it the colour oictbrick; three grains oſmuſlc, and as much
' .;ambergreaſe, ſix pounds oſlozſſugar, one ounce oſnutmegs, "
dry and beat them, and fierce them through 'a ſine ſieve :' your
almonds muſt be beat to a pafle, and mixed with the other in
gredieutsz'then dip your ſugar in orange-flower, or roſe-water, _ 1
" and putſpice,
in the it in and
a ſkillet,
ſtrew on a very
itwell gentle charcoul-ſirc;_
together; then am-
then the muſkſſand put , .

' bergreaſe; then put in the cocoa-nuts laſt oſ all ; then aehi- '
'ote, wetting it with the water the ſugar was dipt in ; flew all '
ſ'i_ it
theſe
up, very wellitinto
and put together overa
boxes, or hotter ſue than
what ſorm you before;
like, andthen
ſet ittake
to
-'dry in a warm place. The piſtachtos and almonds muſi: be a
T little beat in a mortar, then ground upon a ſtone.
Another way la make (bow/ate.
. mwm,qw.-u_-n-n
TAKE ſix pounds oſ the heſt Spaniſh nuts, when parched,. v
' and cluaned from the hulls; take three pounds of ſugar, two
."fflounces oſ the beſt cinnamon, beaten and ſiſted very fine; to
"Jeve-y two pounds oſnuts put in three good vanelas, or more or
"' 'leſs as you pleaſe z to every pound oſ nuts halfa dram oſ ear-2
rdamum ſeeds, very finely beaten and ſterced.
Cberſera/zrr wirbczzr rurranlr.
TAKE tWo quarts of new milk, ſet it as it comes from the
- t-.;.eow, with as little runnet as you can; when it is come, break ."'-*-.'-e',*-.<ziw*._\w-I>.,

; iit as gently as you can, and whey it well; then paſs tt through
3? a hair-ſieve, and put it intoa marble morter, and beattntoua
'.190und of new butter, waſhed in roſe-water; when that t_s well
_ an; A a 3 - - mingled
1 557.e .
 358 Appendix (a 'be Art of Capkegy." .. _
mingled in the curd, take the yolks oſ ſix eggs, and the whiles
oſ three, beat them very well with a little thick crcam and ſalt;
and after you have made the coffins, juſt as you put them into
the cruſt (which muſt not be till You are ready to ſet them into'
the oven) then put in your eggs and' ſugar, and a whole nut-_.
' meg finely grated; ſtir them all well together, and ſo fill yoar t
. cruſts -, 'and-iſ you put a little fine ſugar fierced into the cruſt', _
it will roll the thinner and cleancr; three ſpoonfuls of thick -
"1'
.-'. - ,;:- <.'-n.
'wit
.'uſi ſweet crcam will be enough to beat up your eggs 'with.
' ' How to prefer-va 'white pear plumbec.
TAKE the fineſt and cleareſt from ſpecks you can get; to a>
pound of plumbs take a pound and a quarter of ſugar. the fineſt
= you can get, a pint and a quarter- oſ water; ſlit the plumbs and
flonethem, and prick them ſull oſ holes, ſaving ſome ſugar
. beat fine laid in a baſon; as you do them, lay them in, and
..
ſtrew ſugar over them 3 when you have thus done, have. half
. ."
a'pound oſ ſugar, and your water ready made into a thin ſyrup,
-.
and a little-cold; put in your plumbs with the flit fide down
.- " wards, ſet them on the fire, keep_ them contindally boiling,
neither too ſlow nor too faſt; take thtnt often oſſ, ſhake them
. - ._;
round, and fkiit them well, keep them 'down into the ſyrup
continually, for ſeat' they-'loſe their colour; when they are
. .X.
':-*-;,'- ' thoroughly. ſcalded, ſtrew on the reſt oſ your ſugar, and keep
' doing ſo till they are enough, which you may know by their
'glaſing towards the latter end; boil them up. quickly.
T0 preſſen-e currants,
TAKE the weight of the currants in ſugar, prick out the A
--....wfflc_-

feeds; take to a pound of' ſugar half a jack oſwater, let it

melt, then put in your berries and let them do very'lciſurely,
ſkim them, and take them up, let the ſyrup boil, then put them
.-\ .-..),
ſ-ui.-_.*-._-t_
'. £on again," and when they are clear, and the ſyrup thtcltenough,
take them off, and when they are cold put them up in glaſſes.
To prefer-va mjþberrin.
TAKE oſtheraſpbcrries that are not too ripe, and take the
weight oſ them in ſugar, wet your ſugar with a little water,
and put in your berrics, and let them boil ſoftly, take heed of
breaking them ; when they are clear, take them up, and boil
_.>-.__.-4
the ſyrup till it be thick enough, then put them in again, and
' when they are cold put them up in glaſſes.

._ T?
 \
. ' --.r,.._v
\

' 5"\*"Appendix to'f- p .

(be A'rt of Cod-cry;
. '3 59 'an-'.v-_.v.u,,--'.\_"->'<-

'ſ ' _ 'To 'nake'þi/'mit bread', _J ' Z

.T-AKE halſe pound of very ſine wheat "flour, and 'as much *
'ſugar fi'nely ſierced, and dry them very well before the fire, dry act-1
'.P
flvmssw-'L
e ...,,. .

the flour more than the ſugar'; then take four new laid eggs,
take out the ſtrain's, then ſtring them very well, then put the
ſugar in, and. ſLving it well with the eggs, then put the flour
in it, and beat all together halFan hour at the eaſt; put in' u
'ſome anniſeeds, or carraway feeds, and rub the þlaterr with but- .
ter, and ſet them into thc'oven, s- 'L

To'ramZy angelua. " .' _ 71 '.'-"*'

71"
if'
mk'ce
awntK-sutfflflucwm'um-
'u--,'
'r.usaa.m-41'HNUCÞWJÞWP'Þ

TAKE it in Aprll, boll it in Water 'm it be tendcr;,-th£n > 7- ,- _.

take it up and drain it'ſſom the water very well, then ſcrape the '
Outſide oſ it, and dry'it in a clean cloth, and lay it in the ſyrup,
and let it lie in three or ſour days, and cover it cloſe: the ſyrup
muſt be ſtrong oſ ſugar, mld keep it hot a good while, and let.
it not boil ; alter it is heated a good while, lay it upon a pye ..
-.,__,,A.7,_. _'4v
_'I _

plate, and ſo let it dry, keep-it near the fire-leſt it diſſulvc.

a

To prefer-w rLj-zrrict.
i 'TAKE theZrweight in ſugar before you ſtone them; when'
floned, 'make your tſiyrup. then put in your cherries, let them
'- boil flowly'_at the "firſt, till they he thoroughly warmed, then 4
boil them as faſt as you can z when they are boiled clear, put in x ._
the jolly, with almoſt the weight'in ſugar; ſlrcwthe ſu-.-_ar on
the chetries , for the coloming you muſt be ruled by yOur cye'; >
to a. pound oſ ſugar put ajack oſ water, ſtrew your ſugar on
them before they _boil, and put in thejuice ofcurrants ſoon
after they boil. - ' -

To idry peer plumbs -

,TAKE two pounds of pear plumbs to one pound oſ ſugar; 'W-
paunt-La
'_o'ſ,
e'
ay-aunt,
. floncthen1,and hll them every one with ſugar; lay them in an
earthen pot, put. tothem as much water as will prevent hurn-' '
ing them; then ſet them in an oven after bread is drawn', lct_ '7'
them ſland till they be tender, then put them into a ſieve to
drain well from the ſyrup, then ſet them in an oven again, un
til they be a little
ſi ' dry; then ſmoorh
Aa4the ſkins as welt' as"and
you can;
'u-n-npo
ur-w,-

r
 i 360 _ 'i i Appendix to 'be zſrt of Caokery."
L*Ll"-_-_

' and ſo fill them; then ſet them in'the oven again to hardens,
'we-
deA-.ſi"na*w
then waſh them in water ſcalding hot, and dry them very well,z
then put them in the oven again very cool to blue them. put;
them between two peWter dlſhſis, and ſet them in the oven.
' .

m;.
_Tli_e filling for the 'afar-affairſ plumbri
.r,t.. TAKE the plumbs, wipe them, prick them inthe ſeems,
.
laſ
tuſ-...
dſNALBt_z-WMA ut them it a piteher, and ſet them in a little boiling water,! I'
et them boil very tender, then pour moſt oſ the liquor ſrom* i
- them, then take offthe ſkirts and the ſtones; to a pint ofthe'
_
pulp a pound of ſugar well dried in the oven; then let it boil
4
., till the ſeum riſe, which take off very clean, and put into
earthen plates, and dry it in an oven, and ſo till the plumbs.
.
.
ſ.41'-
0;ewat'
;xDr..
-T
.t-rA."t.'u."
To candy rqffla.
- TAKE as much oſ the powder oſ brown caffia as will lie '
Sapor.
think two broadthe
fitting: ſhillings, withpertſiume
caflia and what muſk
muſtand
he ambergreaſe you
powdered toge-z
ther; then take a quarter of a pound of ſugar, and boil it to a'
candy height; then putin your powder, and mix it well toge-'
, ther, and poor it in pcwter ſaucers or plates, which muil be hut
tered very thin, and when it rs cold it will (lip out : the caſiia
rit-4
is to be bought at London; ſometimes it is in powder, and ſoure;
war". ' times _in a hard _lump. .

J*,.,_-*-. . -\.Nu-<
' To make tdffflifld] caſt-er,
A TAKE
_ Ioaſ two dried,
ſugar weil poundsand
ofwhite flour, after
fineſtſted; and two pounds
the flour andoſcoarſe
ſugariſis

, ſtſted and weighed, then mingle them together, ſrft the flour
' and ſugar together, throw a hair- ſtve into the bowl you uſe it
in; tothem you muſt have two pounds oſ good butter, eighteen
eggs, leaving out eight oſ the whiles; to theſe you muſt have
ſourouncesoſcandied orange, _ſive or ſix ounces oſcarraway com
. ſtts : you muſt firſt work the butter with roſe-water, tillyou can
ſee none oſ the water, and your butter muſt be very ſoft; then
put in flour and ſugar, a little at a time, and likewiſe your eggsj
but you muſt beat your eggs very well, with ten ſpoonſul'soſſack ,
' ſo you muſt put in each as you think ſit, keeping it conſtantly
beating with your hand, till you have put it into the hoop for the
p oven; do not put in your ſweetmeats and feeds, till you are
.4 ._-.t. -.
ready
 ſi

.Xppe'idx'x to [be Art of Caokny. A 351 . - '

'eady toputihto your hoops : you muſt have three or ſour dou
les oſ cap-paper under the cakes, and butter the paper and *
boon: you muſt ſiſt ſome fine ſugar upon your cake, when it
_goes into the oven. ' > - ' '

To prtſſrve þiþpim inſtirn.

* WVHEN your 'pippins are prepared, but not cored, cut their; , . '
in ilices, and take the Wright of them in ſugar, put to your ſu. '
gar a pretty quantity oſ water, let it melt, and ſkim it, let it i
boil again very high; then put them into the ſyrup when they
are clear; lay them in ſhallow glaſſes, in which you mean to
ſerve them up; then put into the ſyrup a candied orange-peel
cut in little ſliccs very thin, and lay about the pippin 3' cover
them with ſyrup, and keep them abont the pippin. '

Sack cream like butter.

ctTAKE a quart oſ cream, boil it with mace, put to it ſix egg
y0lks 'well beaten, ſo let it boil up 5 then tate it offthe fire,
and put in a little ſack, and turn it 3 then put it in a cloth, and
ſet the whey run ſrorn it; then take it outoſthe cloth, and ſea
ſon it with roſe-water and ſugar, being Very well broken with a
ſpoon; ſerve it up in the diſh, and pink it as you would doa
'diſh of butter, ſo ſend it in with cream and ſugar. '

Barley cream.
7 - TAKE a quart oſ French barley, boil it in three or four wa. '
_ters, till it be pretty tender 5 then ſet a quart oſ cream on the
_fire with ſome mace and nutmeg; when it begins to boil.' drain
out the barley from the water, put in the cream, and let it boil
'till it be pretty thick and tender; then ſeaſon it with ſugar and ' 4
Jſalt; When it is cold ſerve it up,

'aſ/mond bathe.
ſſTAKE a quart of cream, put in ſome mace whole, and a . '.
'quartered nutmeg, the yolksoſcight eggs well beaten, and three'
'quarters ofa pound of almonds well blanchcd, and beaten ex
** tremely ſmall, with a little roſe-water and ſugar; put all theſeto
'lip-ther, ſet them on the fire, and ſtir them till they begin to
_ Nail; then take it off, and you will find ita little cracked; ſo
Why a ſlrainct in a cullender, and pour it into it, and let it draist a
_ . . a'
 '-t.h-a.n_.-,"m
362 ' "Appendix" tollbe ſir? af'Coozl'ery.
day or two, tillthen
a cullender, you it
ſee will
it is firm likelittle
be like butter; then 'and
comſits, run itſothrough
ſerve itis? i
"up, '- _>
Sugar cakes. . . . U.
'ſi '35. ſ
TAKE a pound and a half of very fine flour, one pound of i

cold butter, half a pound oſ ſugar, workall theſe well together

into a paſte, tht-n roll it with the palms ofyour hands into balls,
'and cut them with a glaſs into cakes; lay them in a ſheet ofpa-z .l
*;ui'-....>'-"Aa. per, with ſome flour under them; to bake them you may make' ;, T
' p tumblets, only blanch in almonds, and beat them "ſmall, and'v
A lay them in the midſt of a long piece of paſte, and roll it round ,
ruat?
13.;-
A-t..v-a..- with your fingers, and caſt them into knots, in what faſhion
you pleaſe; prick them and bake them. I )*
' ' ' t - 7 . ' ' _ \
Sugar cake: another way. .- V' ="1
TAKE half a pound oſſine ſugar ſterced, and as much flour, 3:
two eggs beaten with a little roſe-water, .1 piece of butter about '
the bigneſs oſ an egg, work them well together till they ben *
[mouth paſtc; then make them into cakes, working every one '
' with the palms of your hands; then lay them in plates, 'rubbed "'
overwith
' 'than a little
warm. butter;make
Younray ſo bake them
knots in an
oſ the oven
ſame thelittle
czkcsmore
are 3: ct

made of; but in the, mingling you muſt put in a few carraway
ſeeds; when they are wrought t_o paſte, roll them with the ends __
of-your ſinger into ſmall rolls, and 'make it into knots z lay "wy,..se.-, _-.

them upon' pye-plates rubbed with butter, and bake them. -

'.'tl
L A ct Cloutgd crcam.
A r'

fixTAKE
ſpoonſuls
a gill
of' oſ
roſe-water,
new milk,four
andor ſet
fiveit pieces
on theoffire,
large
andmace, .
...l
.- -.,c.-_,..-_,_
i put the mace on a thre'ud ;\when it boils, put to them the yolks.
of two eggs very well beaten 3 ſtirſitheſc very well together s .ſi
'Lhen take a quart oſ very good cream, put -it to the reſt, and: _
ſtir it tOgerher, but let it' not boil after the crcam is in. Pout' .'
it out oſ the pan you boil it in, and let it ſtand all night 3. the3
_ next day take the top off it, and ſerve it up.
MWMT,.,.?.LNTt-
t
t Qat'me crcam.
TAKE your quinces, and put them in boiling water unpaow _
red,- boil them apace uncovered, leſt they diſcolour when they!
are boiled, pare them, beat them very tender with ſugar; then'1 p
.' ,. . *- , 7 . laid-1

LEF:
 .tx

2- .- . u. ,

_ Appendix lathe Art ty' Cavity; _ 36;

zake cream, and'mix it till it be pretty thick -._if you boil our ,

dreambefore-'you
lcol-d with a little
putcinnamon, it will be better, but let it he -
it to your quinee.
enu _

-"-_-*\yu

_ If: v CitronJtreaml ſiſ ' _ v _ l'vr,

can-an'
-4.r-n,>_- _. .

- TAKE
'oſ a quart
good clear of cream,"
iſinglaſs, whichand
muſtboilbeittied
withupthree
inſi'a pennyworth
piece of thin
'tiffanyz put in a blade or two of mace ſtrongly boiled in your A
cream and iſinglaſs, till the cream be pretty thiclt; ſn'eeten it to '
'your taſte,in'a
ſhe', put with per-famed
little hardtoſugar;
roſe-water when then
your taſte; it is taken
take aoff the ſi 7
piece
- of your green freſheſt citron, and cut it in little bits, the breadth '_
'of point-dalcs, and about half as long;'and the cream being __ _
'firſt put into diſhes; when it is halfcold, put in your citron, 3
ſo as it may but ſink from the top, thatitmay not be ſeen, and ' p
mity lie before it be at the bottom ; ifyou waſh your citron be- - '
"ſore in roſe-water, it will make the colour better and freſher 3
ſi \
ſo.v1et itlſlan-J till the next day, where it may get no water, and
where it may not be ſhaken.

_Cream of apples, Wine, gooſe-barring prmzer, or rajþ£

ben-m. z,. .-u_p- _q-r.o-'n=*.,_',

,4, .
TAKE to every quart of cream foureggs, being firſt well
beat and ſtrained, and mix them with a little cold cream, and
put it to your cream, being firſt boiled with whole mace 3 keep
. it ſtirring; till you find it begin to thicken at the bottom and -'
ſides; yourwill
ſoias they apples,
cruſhquinces, andi berries
in the pulp muſt be
then ſeaſon tenderly
it with boiled,
roſe-water
and ſugar to your taſte, putting it up into diſhes; and when the
are cold, if there be any roſe-water and ſugar,'which lies wa-. N.ev'r_
terifh at the top, let it be drained out with a ſpoon: this pulp
muſt
isct he made
boiled, coverready
over before youa boil
your pulp your
pretty cream ;with
thickneſs andyour
whenegg
it
cre'am, which muſt have a little roſe-water and ſugar put to it.

Sugar Ioaf cream. _

.TAKEaquarter ofa pound of hartſhorn,, and put it to a pot
- tlexof water, and ſet on the fire in a'pipkin, covered till it he
ready to ſeeth z then pour off the water, and put apottlc oſwa' r.-.-,._-,._o.v>.7-_
ter more' to it, and let it ſtand ſimtnering on the fire till it be
' conſumed ,
ſ
 _ "IZZFZS-WM e W__.fle_4
a' __*a*

-**,&"'_
1.
*_.
i,

- 364. ' Xppnrdix 25 the-Art of 'Cohke'yr

t-IV'
-*
'XLv-n'ſi' -_ conſumed to a pint, and with it two ounces ofiſtnglals waſhed
.ir. roſe-water," which muſt be put in with the 'ſecond water ;
then ſtrain it, and let it cool ; then take three pints of Cream,
. '.md boil it very well with a bag of nutmcg, Cloves, Cinnamon,
- and mace; then take a quarter oſ a pound ofJordan almonds,
and lay them one night in cold water to blanch; and when
they are blanched, let them lie two huurs in cold water; then
take them forth, and dry them in a clean linen cloth, and bed:
them in a marble mortar, with fair water or roſe-water, be."
them to a very fine pulp, then take ſome of the aforeſaid Cream -
well warmed, and put the pulp by degrees into it, ſtraining'ic
'through a cloth with the back ofa ſpoon, till all the goodneſs
ofthe almonds be ſtrained cut into the crcam ; then ſeaſon the
crcam with roſe-water and ſugar; then take the aſureſaid jelly,
warm it till it diſtblves, and ſeaſon it with roſe-water and ſugar,
and, 2. grain of ambergreaſe or muſk, if you pleaſe', then llllx
your crcam and' 'elly together very well, and put it into glalles
well warmed (like ſugar-loaves) and let it ſtand all night; then'
put them forth upon a plate or two. or a white china diſh, and,
ſtick the crcam with piony kernels, or ſerve them in glaſſes,
one on every trencher, ' v . :_

Conſtrue of roſes boiled. '1

TAKE red roſes, take off all the white: at the bottom, o'
elſewhere, take three times the weight ot'tliem in ſugar; put
to a pint" of roſes a pint oſ water, ſkim it well, ſhred your roſes
a little before 'ou put them into water, cover them, and boil
_ the leaves ten d)er in the water; and when they are tender, put .:',.4,

- ſi in your and
tender, ſugarthe
; keep
ſyrupthem ſtirring, leſtPut
be conſumed. theythem
burnup,
when
and they a_te'
ſo kee'p
them for your uſe. _ . ry'u-.w.-wA,"

How to make orange biſcrtitr.

PARE your oranges, not very thick, put them into water,
but firſt weigh your peels, let it ſtand 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 ſmooth paſte; to every ounCe of peels put two on nc'es
and a halſofdouble-refined ſugar well ſierced, mix them well fo
gether with a ſpoon in the mortar; then ſpread it with a knife
'upon pye-plates, and ſet it in an oven a little warm, or beſure the ,
fire; when it feels dry upon the top, cut in into what faſhion r *
you pleaſe, and turn them into another plate, and ſet them in a
ſlowe
 £5 ' ' ' Jppmdr'oc to tZ-'e ſir) of Cook-cry.
ſi'a6ſis
above tillilhey 'be dry; where the edges look rough, when it i' . 1 '
ftlſiry, they muſt be cut with a pair of ſciſſars."

.. -. .- '. How to 'tial-e yellow Varni/b. A. _ ſi

a. ſi TAK'E aduart oſ ſpirit oſ wine, and put to it eight'ouncea
ſeed-cake, ſhake it halſ an hour; next day it will be ſit for
_ "uſe, butſtrain it firſt z take lamp-black, and put in your vatniſh
_' hbnut the thicltneſs of a pnncake; 'mix it well, but' ſtir it not
ff't'on faſt; then do it eight times over, and let it ſtand flill the
' Lhextday; then take ſome burnt ivory, and oil oſ tutpentinem
Ifine as butter; then mix it with ſome of your varniſh, till you
rhave' varniſhed it ſit ſor poliſhing; then poliſh it with tripol; *
1
in ſine flour; then lay it on the wood ſmooth, with one ofthe'
'_bruſhes; then let it dry, and do it ſo eight times at the leaſt: 1
_"Whcn it is very dry lay on your Vnrniſh that is mixed, and when
" it is dry, poliſh it with a wet cloth dipped in tripola, and rub ic_
ijas hard as you would do platters.
i ſ ſi How to make o pretty 'vary/'ſl- to colour little bq/Z-m, Bow/r, '
_ _ or any board 't ber: nothing bar irſtt on.
ſit TAKE either red, black or white wax, which colour You
vwant to make: to every two ounces of ſealing-wax one ounce of '
_ 'ſpirit of wine, pound the wax fine, then ſtſt it through a line
_ jllactrge
__jawn ſieve, till you
phial with the have
ſpiritsmade it extremely
of wine, ſhakeit,ſine:
let it put
ſtandit within.
into a
_"the air oſ the fire forty-eight hours, ſhaking it oſten; then with
.gſia little bruſh rub your baſkets all over with it: let it dry, and
fide; it over a ſecond time, and it make; them look very pretty.
How to clean igold or ſilver Iarr'.

TAKE alabaſter finely beaten and iiereed, and put it into an'
__-_eatthen pipkin, and ſet it upon a chaffing-diſh of coals, and
.let it boil for ſome time, ſtirring it often with a ſtick firſt;
£_-__when it beginsto boil,it will he very heavy; when it is enough,
i.Ayou will hnd it in the ſli'ring very light; then take itoffthe
,._-_l_irc, lay your lace upon a pvcce oſ flannc', and ſhew your
qapowder upon it', knock it well in withahard cloth bruſh:
ſi fmit-hen
,-_,_-l,'_lfuſh. you think it is enough,
- , bruih the powder ſout
i with a clean
'
I.
3"*'*ſſ A . * i .How'
 a
*.*;
A!. l
o

i 36i6ſſi i ' i '.Zioprndi'x to 'lieſ rlrt of" Cootirrjl .-_.t-_. I

i
\
l '. ,.>
'ti
o . .- 'i
_ s

ow to makeſ-wert powderfor tlootlvr. li

TAKE orris roots two pounds and a half', oflignum roſidi-'r r ſ I

'-.'*
cum ſix_ ounces, oſ ſcraped cypreſs r00ts three ounces, of dat-a
'maile roſes carefully dried a pound and a half, oſ Benjamin ſou'l
ounces and a half, of ſterax two ounces and a half, of ſweet-3
marjoram three ounces, of labdanum one ounce, and a dram oſ]
calamus aromaticus, and One dram of muſt: cods, fix drams of."
lavender and flowers, and mellilot flowers, iſ you pleaſe.
To clean 'white fitttim, i flowered/lll-r with gold andſil'vei'
. A in them. .
' TAKE ſtale bread crumbled very fine, mixed with powder,
blue, rub it very well over the ſilk or ſattinz then ſhake it;
well, and with clean ſoſt cloths duſt it well: iſany gold or ſil-'J
ver flowers. afterwards take a piece of 'crimſon in grain velvet,".- '
and rub the flowers with it. - ' A . zj,

To ſteep arms, iron, or ſteel from rq/Zinj. -

. TAKE the ſilings oſ lead, or duſt oſ lead, finely beatcnin':
an iron mortar, putting to it oil of ſpilt-e. which will make the;
iron ſmell Well _: and ifyou oil your arms, or any thing that is:
made of iron
The Jews
rufling. 'wayortoſteel,
pick/ryou
beeſ',may keep
'which them
ſi in
v willgo moiſt
good airsl'l/I-ſtſij
to tlJ: fron-i:

' _1ndies, and keep aye-or good in t/Je pickle, and 'with rare;
will go to the Eaſt-India. ' .a;
TAKE any piece 'of beeſwithout bones, or take the boned: .
out, ifyou intend .to keep it above a mon:h.-, take mace, clov'esſſ,"
nutmeg, and pepper, and juniper-hcrries beat fine, and rub:
the beeſ well, mixt ſalt and Jam.-Z-.*:t pepper, and bay-leaves ;
- lctit be well ſeaſoned, let itlay in this ſenlbning a week or ten'
days,beſtct
the throw in awine
white goodvinegar,
deal cfgarlick and meat
lay your ſhalot;
in a boil ſome
pan or or' i
good.
veſſel for the purpoſe, with the pickle, and when the vinegaſſii1
is quite cold, pour it over, cover it cloſe. 'If it is ſor a voyage',I
cover it with oil, and let the cooper hoop up the barrel,
very well : this is a good way in a hot country, where medfi
will not keep : then it muſt be put into the Vinegar directly _
- . ' . ' ' with'
l
 i

Appendix 'a the Art. of Coohrry. 367

'with the ſeafoning ; then you may either roaſt or ſtew it, but
it is beſtſtewed, and add a good deal of onion and parſley chop
' ped ſine, ſome white wine, a little catchup, truſiies and morels, '
a little gobd gravy, a picce of butter rolled in flour, or alittle
oil, in' which the meat and onions ought to ſtew a quarter of an'-_
hour befdre the other i-ngredients are put in : then put allin, -'
\and ſtir it together, and let it ſtew till 'you think it_enough.
This is Za good pickle in a hot country, to keep beef or veal'
that is dreſſed, to eat cold. ' , - ' '

How lo make cyder;

I AFTER all your apples are bruiſed, take halſoſyour quyan- ._ '

tity and
tipon the' ſqueeze them,
Others half and thejuicc
bruiſed, but not you preſs from
ſqueezed, in a them
tub forpour
the '. (L549.'
a-f
141.,-

purpoſe, having-a tap at the bottom; let thejuice remain upon' ſ , z__ . -;

the apples three or four days, then pull out your tap, and let - i
yourjuice run into ſome other veſſel ſet under the tub to receive - - i
T
_ tt
apples
5 andagain,
iſit runs
till you
thick,
ſee as
it rim
at the
clear;
firſt and
it will,
as you
p'ourit
haveupon
a quan-
the ' a

tity, put it into your veſſel, but do not force the cyder, but let
it drop as long as it willoſits own accord : having done this, .
after you 'perceive
oſifiſinglaſs, that the
an ounce will ſides
ſervebegin
ſorrytogallons,
work, take
infuſea quantity
this into
ſome of the cyder till it b'e diſſolvcd; put to an ounce of iſing- i r

glaſs-a quart oficyder, and when it is ſo diſſolved, pour it into

the veſſel, and ſtop it cloſe ſor two days, or ſomething more -,
then draw off the cyder into another vcſlizl : this do ſo oſten till
y"0u perceive your cyder to be free from all manner oſſediment,
that may make it ſcrment and fret itſelf: after Chriſtmas you
may boil it. _You may, by pouring water on the apples, and'
preſſing-them, make a pretty ſmall cyder :' if it be thick and'
muddy, by uſing iſinglaſs you may make it as clear as the reſt 5
_){o_u muſt diſſolve the iſmglaſs over the fire, till it be jelly.

For ſitting cyder. '

, TAKE two quarts of ſkim-milk, four ounces of iſinglaſs,
cut the iſingluſs'in pieces, and work it lulre-warm in the milk
over the fire; and when it is diſſolved, then put it in cold into
the hogſhead of cyder, and take a long ſtick, and ſtir it well
from' top to bottom, for half a quarter of an hour.
.z'
6.,

ctſrer ' 7
 an."I
.."_-zm,,,.._
368 - . v_ 'Appendix 'a tlſiae Art qſ Cautery; . '

, _ V After i: barfimd, _ _ _ _
z TAKE ten pounds oſraiſins of the ſun, two 'ounces oſ tnr'- i .

mericlt, halſan ounce of ginger beaten ; then take a quantity -. .

-,
oſ raiſins, and grind them as you do muſtnrd ſeed in a bowl,
. with a little cyder, and ſo the reſt oſ the raiſins : then ſprinkle
the turmericlc and ginger amongſt it: then put all into a ſine
canvaſs bag, and hang it in the middle oſ the hogſtiead cloſe,
1"-
'vi.,n_.w-*4-y
andlet it lie. Aſter the cyder has ſtood thus a fortnight or a
month, then you may bottle it at your pleaſure.

To make thunder, a ſea

TAKE a belly-piece oſ pickle pork, ſlice offthe fatter parts,
and lay them at the bottom oſ the kettle, ſtrew over it 'ouions,
and ſuch ſweet-herbs as yo" cnn procure. Take a midling large
cod, bone and ſlice it as ſor crimping, pepper, ſalt, all-ſpice,
and
that Hour it'a layer
a ſlight little,oſmake
porlta again,
layer with part
and on ofthe
that ſtices
a layer ;_ Upon ct
oſbiſcuit,
' - and ſo on, purſuing the like rule, until the kettle is.ſilled to'
about ſaur inches : cover it with a nice þaſte, pour in abouta
pint oſ water, lute down the cover ofthe kettle, and let the top
be ſupplied with live wood embers. Keep it over a flow fire 1;
43.*
1 '.1

about ſour hOUFSr *

\Vhcn you take it up, layitin the diſh, pourin aglaſs oſhot '
Madeira wine, and a very little India pepper : if you have oy
fiers, or truffies and morels, it is ſtill better; thicken it with but .'-!'.
ter. Obſerve, before you put this ſauce in, to tlcim the ſtew,
and then
i kettle lay onit the
5 cover cloſecruſt,
with and ſend it which
the paſte, to tableſhould
reverſebeasbrcwnſi
in the
.-K'N.7l
un-. .

To donſ/2 fligar after 'be Spaniſh way.

TAKF. onc pound of the beſt Liſbon ſugar, nineteen pounds
of water, mix the white and ſhall oſ an egg, then beat it up
to a lather; then let it boil, and ſtrain it off: you muſt let' it 'v--v
fimmer over a charcoal fire, till it diminiſh to hnlſapint a then
put in a large ſpoonſul oſ orange-ſlower water. -
'_-.l-.wvy'

* To make' Spaniſh ſriltm. , .

TAKE the inſide oſ a roll, and ſlice it in three ; then ſoalt
itct in 2milk; then paſs_ it through _ a butter of eggs, fry themoil,
in
'je-NNW'
'*
 '._<__4'
Idr._.t1r.4-"-*>I

i _ i ' ctzſpziendix ſo 'be A: of Cookeſſ'y: 369ſſ'

oil when almoſt done, repaſs them in another butter; then let þ -.
them fry till they are done, draw them off the oil, and lay theth - -
in a diſh ; over every pair offrittors you muſt throw Cinnamon,
A ſmall colou'red ſugar-plumbs, and clarified ſugar.
,L;,r.
.-4
*. '.-'M:- :i

' '7 t To friar/'ty pigmu 'be Italian way." ' . _.

_ QUARTER them, and ſty them in oil;" take ſo'rnegreen .
_ 'caſe. and let them ſry inthe oil till they are almoſt ready tO- * L,ſirT
ſ-i-r-FZr.
gurſt ;- then put ſome boiling water to them; ſeaſon it with ſalt."
pepper, onions, garlick, parſley.a'nd Vinegar. Veal and lamb *
do the ſame way. and thicken with yolks ofegg'. _ -. -
Pickled begſfofprqſent 'ſit/Et. - " . ' 'i *
.:-,.-=
TAKE the rib ofbeeſ, ſtick it with garlick and clovesſſ; ſea-T _' '. 1 ' _ &un-'w
P'"*". -

ſon it with'v on, Jamaica pſiep'per, mace, and ſome garlicle ' ,' '
_ pounded; cover'the meat with white wine vinegar, and Spſianzſh
thyme: you muſt tak'e care to tum the meat every day, and
','.'*'
add more vinegar, if required," for a fortnight; then put it in a
ſtent-pan; and cover it cloſe, and let it ſimmer on a ſlow fire ,
for
'mayſixſtevira
hours;good
adding vinegar
quantity and whiteit wine;"
ofonions, will beifyou
morechuſe', you '
palatable. ' i -___<'.',.T>;.-\' . -.

Berſ ſleek;" after 'be French way.

X _ TAKE
, ii'hile ſome beef
the ſteaks ſtea'ks," have
are doing, broil ready
them till
in athey are half
ſtew-pan done
ſome red -. ' '
'...

1, wine," a ſpoonful or two ofgravv; ſeaſon it with ſalt= pcpper,- _

þ _-' ſome ſhalots; then take the liealts, and cutin ſquares," and piie ' ' '
' in the ſauce: you. muſt put ſome vinegar, cover it cloſe, and ' 3.;._A
,j_*.:. ,_
let it ſimmer on a ſlow fire half-an hour. *

A capon done qfler tli: Freneb way; ' *'*:"'T*

i'
'jf'
.'.5;
Law
"W--,._-.,'.'.a-_:;
TAKE a quart of white wine, ſeaſon thecapon with falt,*-i
ctcloves and whole pepper," a few ſhalots; then put the capon
in an earthen pan : you muſt take care it muſt not have room
t , ſike.ſhake 5 - it muſt
to ' b'e covered cloſe,' and done
' on a ſlow charcoal. *_ 7

Þb..;"-'T-
o
'I--,*'
 I 370_ . ſi'ſþp'endia to 'be Art' ofCJaZnyf ' i

3 . v ' - ' To make Hamburgbſhuſhgef.

i ' TAKE a pound of beef, mince it very ſmall, with halfa
pound of the beſt _ſuet 5- then mix three quarters of a pound ofa ,.
.
ſuet cut in largepieces; then ſeaſon it with pepper,eloves, nuta-l ' i
'meg, a great quantity of garlick cut ſmall, ſome whitc_wine_! £
, Vinegar,
and one ſome bay-ſalt,
; mixand common' ſalt, a glaſs ofred
of tum all this very Well'togetherſi; thenv'ine,.'
take
u--.'__.,___'
a,._...!"
_d., ._s'd._a .

' * 'thelargeſt gut you can find, and ſtuffit very tight; then hang 5
it up a chimney, and ſmoke it with faw-duſt for a weel: or ten _ i
M.L-;'._mrv_.-_.-.:
days; hang them in the air, till they are dry, and they will-keep'
* , a year. They arevery good boiled in peaſe porridge, and toaſt-' a
l
ed with toaſted bread under it, or in an amlet. ' i
.
Sauſhge: after the German way.
'
TAKE the crumb ofa two-penny loaf, _one pound of ſue', LT'R-'IC

halfa lamb's lights, a handful of parſley, ſome thyme, marjory. i

.
_and onion; mince all very ſmall; then ſeaſon with ſalt and_
- * pepper. Theſe muſt be ſtuffed in a ſheep's gut; they are fried'ſ
. - in oil or melted ſuet, and are only fit for immediate uſe.
14'
:-.*=1:=

um'.-
A turkey ſtuffed after [be Hambnrgb Way.
' _ mince
' TAKE one pound of beef, three quarters of a pound offuet,_®
it very ſmall,ſiſeaſon it with ſalt, pepper, doves, mace:
v_Ll
, idal:
.and ſweet marjoram; then mix two or three eggs with, iſ,"
lonſen the ſkin all round the turkey. and ſtuff it. It muſt bef
roaſted. v - - 'v l

'
-
Cbielzenr dreſſ'd the French way. i i
"

' TAKE them and quarter them, then broil, crumble over
them a little bread and parſley ; when they are halfdone, put! '
-.- _._,. , ._* them in a ſtew-pan, with three or four fpoonfuls of'gravy, and"
_ double the quantity of white wine, ſalt and pepper, ſome friedh i.
Sveal halls. and ſome fuclters, onions, ſhalots, and ſome green
goofeberries or grapes when in ſeaſon: cover the pan cloſe, andl
let it ſtew on a chareoal fire for an hour; thicken the liquor'
with 'the yolks of eggs, and the jUiCe of lemon; gatniſh the
* diſh with fried ſuckcrs, ſlit'ed lcmon, and thelivcrs. '
i
ſi my"
 t

--A_a4}'pendi}i to'tbe Xrt of Coake'y; 7 J . '37t . .-.

. *-_ -. A,"w-mow*Fe-

i i' mlf't head dreſſed after the Dutcb'teej. '

halfa
i hight; 'then one pound
pound of
of Spaniſh peaſe,"
whole rice; mixlaythe
them in-watera
peaſe'and rice
[I

' together, and lay it round the head in a deep diſh ; then take
4 two quart; of water, ſeaſon it with pepper andv ſalt, and coloured ' '1
with ſaffron; then ſend it to bake 4.M,-l-'1-','->'_l*l'*

_ Cbizken: and 'tull-its drſſd afler the Dutcbfiwdy. '

BOIL them, ſeaſon them with ſalt, pepper and'eloves; thrfl
to every quart of broth puta quarter of a pound oſ rice or ver- ' 5 ".'
"-"'v
, .\ - .- .>-*.-*"j

micelli: it, is eat with ſu gar and cinnamon; The two laſt tnay
* be leſt out. '

ſo male: a fricaſcy of caſe-i: ſect' rind' clza'ldronz after ib'

* Italian way. - '
TAKE the crumb of a threepenny loaſ, one potin'd oſ ſue', 1
a large onion', two or three handful: oſ parſley, mince it very
ſmall, ſeaſon i' 'I - ſalt and pepper, three or four eloves of
g:trlit:l:,ſi mix ...-height or ten eggs; then "ſtuff the chaldron ;_
take the ſect and put them in a deep flew-pan : it muſt ſtew
upon flow fire till the bones are looſe; then talce 'two quart:
of green pea'ſ'e,v and put in the liquor; and when done, you. "4ſ
-_,.'ſ t--, _4.m,,*-.fj-\N
muſt thicken it with the yolks oſtwo eggs and thejuiee ofa ' .-<A'p'1..
A.
awr.,_y__y..,-,w>*._t,-._
,]emon. Itmufi be ſeaſoned with pepper, ſalt,- mace,- and onion,"
ſome' parſley and garlick. You muſt ſerve it up with'tlte above
ſaid
withp_udding in the and
fried ſuckers, middle
Ilicedoſonion.
the diſh, and gamiſh
' the diſh
ct

T0 make a cropadtil, a Stoltb diſh', Uſ;

TAKE oatmeal and water,- make a dumplin; put in the' .
middle a huddock's liver, ſmſon it well with pepper and ſalt I
.boil it well in a cloth' as you do an apple-dumplin. The livet
' diſſolves in the out-meal,- and eats very fmm ' v - -

ſuffice/e tlzfim purple tablihge, ſb mutb admired at 15.'

-4. ; ' ' great tables. ' ' .
_ TAKE two cauliflowers, two red cabbages, have a peck oſ
&duty-hearts, ſix ſiicks, with ſix cloves of garlickþon e'achſtick;
.7151 . bz Wand
7*'"
'*-""are

r-r.
- 372 ' * Appendix 'to 'the Art a] Cooke'j.
' waſh all well, g'we them
_ one boil up, then drain them on a ſieve _ ' 'IL"_2-r*u4"a-_A_t*L4AM.:_M-L

and la them leaſby leaf upon a large table, and ſaltthem with
bay-ſalt; then lay them a-drying in the ſun, or in a ſlow OVen,
until as dry as cork. * - ' '
.]._ .

' '- ' To. make the pt'cHe. _

TAKE
ter, a gallon oſſalt,
and a handful oſ the beſt vinegar,
and an with
ounce' oſ one quart
pepper; boil of wxJ
them:v
le: it ſtand till it is cold ; then take a quarter ofa pound oſ
ginger, cut it in pieces, ſalt it, let it ſtand a week; taſte halfa
vpouad of muſtard ſeed, waſh it, and lay it to dry; when very'
dry, bruiſe half of it 3 when half is ready for the jar, lay a row
oſ eabbage, a row oſcauliſlowers and beans; and throw betwixt
every row your muſtard-ſeed, ſome black pepper, ſome Jamaiea"
pepper, ſome ginger; mix an ounce oſ the root of turmerick
powdered z put in the pickle, which muſt go over all. itis. '.."v"_"man-pul .A-
' beſt when it hath been made twov years,- though it may be uſed
the firſtycar. -' . > ' '3 -
a

Turnſ/e mu aroontr.
COVER an' oid hot-bed three or four inches thick; with'
ſine garden mould, and cover that three or ſour inches thicle
with mouldy longimuck, of a horſe music-hill, or old rotterr
ſtubble ; when the bed has lain ſome time thus prepared, boil
any muſhrooms that are not fit for; uſe, in water, and throw the
.water onſmall
ſi the beſt your button
preparedmuſhrooms.
bed, in a day or twoaſter, you' will' have
-*,

p Tbeſtag': bear' water. "0

TAKE balm ſour handſuls, ſweet-majoram one handful,
roſemary flowers, clove-gilliflowers dried, dried roſe-buds, bdr
rage-flowers. oſ each an ounce 3- marigold flowers halk' an -
ounce, lemon-peel two ounces, mace and cardamum, of each
' _' thirty grains ;- oſ cinnomon ſixty grains, or yellow and white "7
fanders, oſeaeh a quarter of an ounce, ſhavings oſ harts-horn '
an ounce ;* take nineorangcs, and put in the peel ; then cut
' ._them in ſmall pieces 3- pour upon theſe two quarts ofthe beſt
Rheniſh, or the beſt white wine 3, let it inſuſe three or ſqur
days, being very cloſe ſtopped in a cellar or cool place: iſ it ..
- inſuſe nine_or ten days, it is the better. -*
JT .
 .
<_-;v_.,N_,:-_._
._L,MHAWLJAK-

Xppmdix'ta 'be Art ry' earlier), ' 373 '

_
Take a flag's heart, and put off all the ſat, and cut itſſvery ' ,.

ſmall, and pourin ſo much Reniſh or white wine as will cover . .

it t letit (land all night cloſe covered in a cool place; the next
day add'the aſoreſaid things to it. mixing it very well together: .

adding to it a pint oſ the beſt roſe-water, and a pint oſ the'uice

pſcelandine: ifyou pleaſe you may pint in ten gfains oſſaſ'i'ron. , _ -_
and ſo put it in a glaſs ſtill, diltilling in water, raiſing it well- . 4
to keep in the ſicam, borh of the ſtill and receivcr. ' - ' an....v
-....'eme
.-

. , . .
t

- t-j , To make angelica water. _ _, . gr.

z, TAKE eight handſuls oſ the leaves, waſh them and cut .'
' them, and lay them on a table to dry z when they, are dry; put' __'
themþintoan earthen pot, and putto them ſour quarts ofſtrong '
iwine-lees 5 let it ſtay for twenty-four hours, but ſiir it twice in ,'
zthe time ; then put it into a warm'ſtill or an alcmbeclt, and '-,'v'-
. ',.
,'--\,>
.,,r,-
_.*-,..-_, ,. *
draw it off; cover your bottles with a paper, and prick'holes
in it; ſo let it ſtand two or ihree days 5 then mingle it all toge- '
ther, and ſwceten it 5 and when it is ſettled, bottleit up, and .' -
ſlop it cloſe, _ , * '
To mal-emilk water." _ *
ZF- TAKE the herbs agrimony, endive', ſumetor , baum,elder_"_ ._
fllowers, white nettlrs, water creſſes, bank crell'ſies, ſage, each _ , ct
z-th-ree handfuls; eye-bright, brook-lime, and cclandine, each
two handfuls ; the roſes oſ yellow dock, red madder, ſennel,
horlerraddiſh and liquorice, each three ounces ; raiſins ſioned.
m),
.n.-.
one pound, nutmegs ſliced, winter bark, turmeric, galangal,
,e_ach two drams; carraway and ſennel ſeed three ounces, one _, _ .
'i gallon oſ milk. Diſtil all with a gentle fire in one day. You _
LT'ritay add a handful of May wormwood.

- "_ * To nm/t'eſlip-roat (ber/2.

_'ſi"ſiſſ"ſſ TAKE ſix quarts oſnew milk hot ſrom the cow, the ilroalt
7,__.,
__fi'ings, and put to it two ſpooniuls oſrennet; and when it is hard '*.n-v.>- 1..*".=_*.,'-:."m-u'.*z_-
'* L' rſſoming, lay it into the ſat with a ſpoon,'not breaking it all;
.-'-"_then pieſs it with a four pound weight, turning oſit with adry.
'doth once an hour, and every day ſhiſting it into ſteth graſs. >
I! Will he ready to cut, iſ the weather be hot, in ſourtccn days,
uiet. Bbz. ' 13.'.--
nd" i
q

.'Lz-"Au'n
 -_--
-n-a"um...,-.t.,"

'n'ow-wa-FH-

r- , ſ ' 374 * ' 'Jppendfk'te the Art of Cookery.

O'v

ſo make a þfick-Zmk geeſe." It 'haſt denied? in Seplmbgiſh ' '

il' TAKE two gallons of new miikJand a qtiart oſflood crcam.
. _n.-_>."

hent the eream, put in two ſpoonſuls of wnner, and when it

is come, break it a little; then put it into a wooden mould, in.
.the
no
ſhape of a brick. It muſt be halfa year old before you' -.--,-_.-_,. _,4-., 0v
eat it: you muſt preſs it a little, and ſo dry it.

To make 'tora'ial pappy medlar.

TAKE two gallon: of very good brandy, and a peek octfctpop. i
pies, and put them together in a wide-mauth'd glaſs, and 'La-t
them ſtand ſort -eight hours, and then ſtrain the poppies out;
au--_n-t.e. takes. pound o raihns ofthe ſun, ſtone then; and an ounce of
' , eoriander ſeed, and an ounce of ſweet fennel ſeeds, and an . ,".*

ounce oſliquoriee flieed, bruiſe them all together, and put them' -
--P.
into the brandy, with a pound oſ good powder ſugar, and let
them ſtand four or cightweeks, ſhaking it eiery day 5 and then__ ' -.m._-
,._;:Ay!-l,,. _- . m-.
human
'"do
Main it off, and bottle it cloſe up for uſe.

/ſſ'
To make white mead.
.:*.<-_5.. 4',.-:._
* TAKE five gallon: of water, add to that one gallon of the J
' beſt honey 5 then ſet it on the fire, boil it together well, and '
' fltim it very clean ; then take it offthe fire, and ſet it by; then "
take two or three race: oſgingcr, the like quantity oſþcinnatnon
and nutmegs, bruiſe all theſe groſsly; and put them in alittle
Holland bag in the hot liquor, and ſo let it ſtand cloſe, eo
tMr.
Mr
v-Tofip,
ali
.,-... .tr.
'\ vered till it be cold z then put as much ale-ycaſt to it as'will '
make itwork. Keep it in a warm place as they do ale; arid '
3 when
drink itit;hath wrought
having beenwell, tun itmonth.
bottledſſa up 3 at two monthq
If you keepyou
it m_3y_
ſottt'
znonths, it will be the better,

To make brawn yonnge,

TAKEa piece oflean gravy-beeſ, andcutitinto thin collops,
and hack them with the back of a cleaver; have a ſlew-pan
tur
"r:',-_'
...J:
- over
them the fire, with'a
be brown piece
over the fire,ofand
butter, alittle
put in your Bacon cutthin;let
beeſ: letif ſteſiw till
it be very brown; put in a little flour, and then have your broth
. up ſlew-pan; pgt two opirons, bupc'n'
or u_'
Ll'W -J
 I

Hppwa'ix to 'be Art ty Can/cety; 37;

of ſweet herbs, eloves, mace, and pepper; let all ſtew together
_ an hour covered ; then have your bread ready toaſted hard to
put
ſtne in yourput
ſieve; diſh, and oſ
a fowl ſtrain
ſomeſome
ſort oſ
in the
the broth to it,
middle, withthrough a i
a little
boiledſpinage minced
le'ttuces, ſpinage in it; garniſhing your diſh with
and lemom' ſi boiled

To make
' 'white
'A barley. pomzge,
middle.tvilb a -large thicken in 'be
.-v. -,

FlRST make your ſtock with an old hen, a knuekle of veal, '
'aboil
ſcraig end oſ mutton,
al together till it beſome
ſtrongſpice, ſweet-herbs
enough andyour
; then have onions
bſiar ;' ' "wſ"

ley ready boiled very tender and white, and ſtrain ſome oſ it
through acullender; have your bread ready tuaſied in yourdiſh, ---.
-,r,'

'with ſome-ſine green herbs, minced chervil, ſpinage, ſorrel; and

ptit into your diſh ſome of the broth to your bread, herbs, and
thicken ; then barley, ſtrained and re-ſtrained ; ſtew all toge
ther in the diſh a little while ; gamiſh your diſh with boiled
lettuces, ſpinagc, and lemon. . ' .*-t.r.a- -"q-

ff-uo'ia.ſi'l
Engliſh Yews puddx'ngr -, an excellent diſh forſit orſetim'
þ people, 'ſo'r tbeexpcnre ofſixpmce.
TAKE a calſ's lighte, boil them, chop them fine. and the
crumb oſa twopenny loaſſoſtened intheliquor the lights were ' >,.
boiled in; mix them well together in a pan 5 take about halfa. ;
pound of kidney ſat of a loin of veal .0r mutton that is roaſted, , -_,.,_.
or beef; iſ you havenone, take ſuer: ifyou can get none, melt - ..'
a little butterand mixin 3 ſry four or five onions, cut ſmall
and ſried in dripping, not brown. only ſoft; a very little winter
ſavoury and thyme. a little lemon-peel ſhred fine; ſeaſon vwith " T \*1,q. ,':_,.__._:- ,
all-ſpice. pepper, and ſalt to your Palate, break in two eggs 3 >_
'mix it all well together,'and have ready ſome ſheep's guts nice
ly .clean'd, and fillthem and ſry them in dsiſping. This is
a' very good diſh. and a fine thing ſor poor people ; beeauſeall
ſort of lights are good, and will do, as hog's, ſhtkpffl, and bul
lock's, but calſ's are beſt; a hanſidſul oſ parſley boiled and chop
ped ſine, is very good, mixed with the meat. Poor people may,
"inſtead of the ſat above, mix the ſat the onions were fried in, q.a'vn.-,d-'<

sand they will be very good. _

vA
,.__-,.,_
1,
If,._ _
.319 _ B'bt ._ _ _' ar.
 \ _ -

- 376
. _ ' ' 'when
£.' .la the
L 'Xrt'q'
. t Caakerjſſ.
_ ' *\ '- '-- .1')

. ct _ \ -' "3"
:' *' _ . 'i . the lighte,
TAKE ſo muſten Stale/2
heart, and lyaggafl. of a\ calf,
chitterlings __ K chop
T 3
"m
r'c

"- . _ them
peppervery
andfine,
ſalt to
andyour
'a pound
palate;
of rnix
ſuet chopped
in a pound
fineof5flour,
ſeaſon
or with
oate _',
' meal, roll it up, and put it into a calf's bag, and boil it t an I'
_ hour and half will do it. Some add a' pint oſ'good thick crcam, ,;
and put in a little beaten mace, clove or nutmeg; or alljſpiccl . .>-,-.-'p".W,Nwx
", 'ſiisvery gſſood in it.
y .

p. \ ſo make it ſweet with fruit.

-TAKE the meat and ſuet as above, and flour, with beaten
- mace, cloyes, and nutmeg to your palate, a pound of currants
Vt't-aſhed very "clean, a pound of raiſins ſtoned and chopped fine; .ſ.

_ halfa pinttwo
ſſcalſ's bag of hours.
ſack; mix
Youallmuſt
wellcarry
together, and boil
it to table it, in'tht';
in the bag it bin-"t"
Iu"
w'.

'_ it boiled in. ' ' * ' ' ' ſi ' A '

' ' To make ſort' crout.

, - TAKE your fine hardwhite cabbage, cut them very ſmall, t unw-
* - - have a-tUb on purpoſe with the head out, according to the _' ...'.n'r_4Lttu,._z_x.-4_.-
(quantity you intend to make; put them in the tub': to every .
*.ct *. . - 'you
fourhave
or five cabbages,
done as manythrow
as youinintend,
a largelay
handful
av very of lalt zweight
heavy when 'I'a...
on them, to preſs them down as flat as poſſible, throw a cloth
- bnthem," and lay on the cover; let them ſtand'a month,_then ,
"e A 'you 'may begin to uſe it. lt will keep twelve months, but be '
' ' ſure to keep it'always cloſe covered, and the weight on it; if
you throw a few carraway feeds pounded fine amongſt it, they .
give it a' fine flavour. I'he way to' dreſs it is with a ſine ſat '
picce of beef (lewed together. It is a diſh tnuch made uſe oſ\,
amongſt the Germans, and in the North Countries, where the J
froſt killsbefore
manner, all the the
cabbages , therefore
froſt takes them;they preſerve them in thisſi - -
Cabbage-ſtalks,cauliflower ſlallts,:tnd artichoke-ſhtlksffleel'd
and'cut fine down in the ſame manner, are vcry good.

2'a keep green perſe, beans, ED'c. andfruit, freſh and good,
' . * *' ' till Chriſtmas. ' ' r- '
OBSERVEtogather all your things on a fine clear day,in the?
' - increaſe or full
-
moon 5 take wdl-glazed earthen or ſtone pot!"
- 2 =-' fluiEe
 .ldppenrlix to the yf" of eebknyc. - -377 _

quite new, that have not been laid in water, wipe, them clean,
ay in your fruit very careſull , and take great care none is
ruiſed or damaged in 'the lea -, nor too ripe, butjuſt in their'
bver; ; Do
prime ſtopkidney
down beans
thejarthe
cloſe,
ſame;andbury
pitch it, and
them two _tie
ſeetſia deep
leathee
it;
the earth', and keep them there till you have occaſion ſor them."
Do peaſe and beans the ſame way, only keep them in the pods, ale-...
L'v. '-.*'-_
.--,,.'<a.* -. ,
a'md don't let your pcaſe be either too young or too old 3 the' ſ -
one will latter,
the two run to water, and oſ
lay a layer thefine
orher the worm
writing ſand,will
andeat; as of
a layer to ſi
' pods, and ſo on till full; the reſt as above. Flowers you may'
keep the ſame way.
fro rigadepatorlz'llq, er Indian pickle, [be ſame the 'granges '

tame over in.

a pound oſ raceoginger, and lay it in water o'ne _
ctſome ſalt,
' night; andſcrape
'then let it ſtand
it, andinent
the itſunin tothin
dry; takeand
ſlices, longput
pepper
to it _ i
v..:
,. . _. _,_ſ
_two ounces, 'and do it as the ginger. Take'a pound aſgarliclr,
and cut it' in thin flices, and ſalt tt, and let itſtand three days 3
then waſh itthen
_da'ys more; well,.and let it be
waſh itſſwell andſalred
drainagain,
it, and and
put itſtand
in thethree
ſun . .,-
nt:
W,

to dry. 'Take a quarter oſ a pound oſ muſiard-ſecds bruiſed,

and halfa quarter oſ an ounce oſ turtnerick: put theſe ingre
dicnts, when prepared, into a large ſtone or glaſs jar, with a '_a'n*-:n,'alm>
, gallon of very good white wine Vinegar, and ſtir it very often = '
. for a fortnight, and tie it up cloſe.
In this pickle you may put white cabbage, cut in quarters,
and put in a brine oſ 'ſalt and water for three days, and then .-z_.

, boil freſh ſalt and water, and juſt put in the cabbage to ſeald, .7221.
'*,
-?r'.
".
13'
*=*.'1"*1A,=-*"'_r:-;
and preſs out the water, and put it in the ſun to dry, in_the
ſame mannerbeans,_plumbs,
ct lcs,Frcnch as you do cauliflowers,
or any ſortcucumhers, melons,
of ſruit. Take ap- __
care they
are all well dried before you put them into the pirlcle: you need' v
never'empty thcjar, but as the things come in ſeaſon, utthern
A in,Iſyou
and ſupply
ſiwouldithave
withyour
Vinegar as-oſten
pickle look as thereleave
green, is occa
outton. _
the tur
meaitk, and green them as uſual, and put them into this pickle'
col
ſi ln. theabOVe, you may do walnuts in a jar by themſelves;
-
o
put the walnuts in without any preparation, tied cloſe down, .
'... -.
'rind kept ſome time. ' ' ' ' ' ' . ..

is; _ - " -_ To.

..'_-'.
..:;"-
5.
.'_
,___
 AS'ISi ' ſ Vppkndix 'a 'be Arctl ef- Cook-cry,
' ſi _
* fire'þrefir've eucmnhrt equal iwitlſſ: any Italizctmſweetmrat. ſi
' lTAKE fine young gerltins, oſ two Or three different flies ['
' put them into a ſtonejar. cover them well with vine-leaves, fill'
the jar with ſpring-water, cover it cloſe z let it ſtand near the
fire, ſo as to be quite warm, ſor ten days or a ſcrtnight; then
take them
ſi 4 look out, andand
quite yellow, throw
ſtink,them intomuſt
but you 'pring-water, theyHave
not mind that. will A

" ready your preſerving-pan 5 take them out oſ that water, and
put them into the pan, cover them well with vine-leaves, ſill,
> þſi it Wllhand
cloſe, ſpring-water, ſet [itvery
let them limmer overflow
a charcoal
5 look atfire,
themcover-them
oſten, and v
when you ſee them turned quite of a ſine green, take off the
leaves, and throw them into a"large ſieve; then into a'coarſe
cloth, ſour or five,times doubled; when they are cold, put them'
into thejar, and have ready your ſyrup, made oſdouble -refined
ſugar, in which boil a great deal oſlemon-peel and whole gin
'getz pour it hat over them, and cover them down cloſe; doit
three times -, pare y0ur lemon-peel very thin, and cut them in
a i, well
long boiled in water
thin bits, beſore
about two itinches
is put long;
in the the
ſyrup. Take
ginger iong
muſt be _
' _cucumbers, cut them in halk', ſcoop outthe inſidegdo them the ct
, ſame way : they eat very fine in minced pies or puddings 3 or
boil the ſytup to a candy, and dry them on ſtevez,

The jeau two' of prefer-ving ſet/men, and allſbrrrqſflſh.

,_ TAKE either ſalmon, eod, or any large fiſh,cut oil-'the head,
, waſh it clean, and cut it in ſlices as crimp'd cod is, dry it very
twell
fry itinin aa cloth
great 5 deal
thenofoil,
flour till
it, and
it is dip
or' ait ſine
inyolks of cugs,
brown, and
b
and i
well
' done; take it out and lay it to drain, till it is verydry and cold.
KVhitings, mackrel, and flat fiſh, are done whole; when they
are quite dry and cold, lay them in your pan or veſſel, throw in
between them a good deal of mace, clnves, and lliced nutmcg,
'few bay leaves 3 have your pickle ready, made oſ the beſt
white wine vinegar, in which you muſt boil a great many cloves
.oſ gcrlick and ſhalot, black and white pepper, Jamaica and
long pepper,juniper herries and ſalt; whentnegarltck beginsto
he tender, the-pickle is enough; when it is quite cold, pourit
onyour fiſh, and a little oil on the top. They will lte'ep good
a twelvemonth, and are to be cat cold with oiltind vincgar: they
will go good to the Eaff-Indies. 'All ſorts oſſi-ſh hied well if!
' .' ,' t
' t oi ,
 .'fi'N-.
'M

A. Hppma't'x'ta rbelctrt- _of'CoaXeþ. ſi i .ſſ379 "

Let-AN!"
rnvw'nu...ai

all, eat very fine cold with ſhalot, or oil and vinegarſi Obſerveſi. ' ſſ. ' .

in the pickling ot'your fiſh, to have the pickle ready :' firſt put
a little pickle in 3 then a layer of fiſh; then pickleZ; then a little '
-ſiſh, and ſo lay them down very cloſe, and to be well covered i
'. '_:pgli-
>_-.
gy.
.*_.-.'_*-l,-_.l,{<.
put a little ſaffron in the pickle. Fryittg fiſh in common oil i; ,
.not ſo expenſive with care ; for preſent uſe a little does; and ' . _
. iſ the cool: is' careful not to burn the oil, ' or blade ir, it will _' _ _'
ſry them two or three times. , -
' To prcſhr'ue m'pt to go to the Eaſt-Indies.
- GETPa line belly oſtripe, quite freſh. Take a ſourgallon *
.
ſ cant
'madewell
thus:
hooped,*layin
tulte ſeven quarts
your oſiptingſſ-water,
tripe,*and have your
and pickle
put as ready
muchſi _ W:-;...
Y-
dl'cfluw
7..-
Zt
u.nT-'AZn.g:-.

.
ſalt into
ſ egg it as
may be willan
about make
inchan egg the
above ſwim, that (you
water; the little
muſtendtakeofthe
care' ' '_ '
to have the ſine clear ſalt, for the common lalt will ſpoil it)
add a'quart of the beſt white wine vinegar, two ſprigs oſ roſe ..
mary,
cooper an ounce
faſten the of alldown
caſk ſpice, directly;
pour it on yourit tripe;
when comes let
tſſo the
the - ' '._
Indies, it muſt not be opened till it isjuſt a-going to be dreſ
. ſed; ſor it wun't keep after the caſk is opened. The way to
dreſs it is. lay it in water half an hour; then fry it or boil it as
.th',
J"W',
YN"ſ',
'L\:
V'F'VÞ
J"K'P7I*T7-1*'>F".';N-M*P1'_.
we do here. _ ' - :

_v The manner of dreſſing variousſor/t of dried z arſtotkz

fiſh, cod, ſalmon, wbitings, &e.
1 \_ ſhe general rulefirſtnping oſd'iedſiſh, 'be ſtork-fiſh pray'd. i _ .

_ _ALL the kinds, except ſtock-fiſh, are ſailed, or'either dried

in the ſun, as the moſt common way, orin prepared kilns, or
- caſe,
by therequire
ſmoke the
of wood-fires in chimney
being ſoſtened corners; inandproportion
and ſreſhened in either ſi

zto their built or bigneſs, their nature or dryneſs ; the very-dry

' ſort, as, bacalao, cod fiſh or whiting, and ſuch like, ſhould be - _ A
'an
fleeped in luke warm milk and water; the ſleeping kept a" -' " '
near as poſlible to an equal degree of heat. The larger'ſiſh t n7;
.-z,_u'fz\nzf-x
-._ . -.
' ſhould be ſterpcd tWel-ve, the ſmall, as whiting, &e. aboutu'o '
' __hours. .The cod are therefore laid to ſleep in the evening, the
whitiugs, &c. in the morning before they areto bedreſſedzaſter *
. afile time Of ſleeping, they are to be taken out, and hung up by
.',t_he tails until they are dreſſed: the reaſon of hangingthem upis,
_Ithat they ſoſten equally as intheſleeping,withoutiextractingtoq
-c\much ofthe reliſh, which would make them inſipidz when thus
., Prc-r - > - ''yern
zTU'ILJ'P'Y
 r -, . a
. ' ..
. .
.

slio A ' dppmdiagctto ſhe Ail ofCbokery, '

' prepared, the ſmall fiſh, as whiting. tuſk. and ſuch like, are _' ' , _
- _ on
fiowered
the one
andſide,
laidſimuſt
on thebegridiron;
turned and
and baſied
when awith
littleoilhardenetl
upon a '- .

feather; and when baſted on both ſides, and well hot throu h
.- * taken up, always obſerving, that as ſweet oil ſupples,'and ſup: '
g _ I"
plies the fiſh with a kind oſ artificial juices, ſo the fire draws ' '
I outthem
ſi let thoſejurces andlong
broil too hardens
; no them 3 therefore
time vcan be careful
be preſcribed. not of
becauſe to

' * _ the difference oſfires, and various bigneſs nſ the fiſh. A clear
tance to broil
eharcoal fire isgradually
much the: beſt,"
the beſt
andway
the to
fiſhknow
kept when theydiſ.
ata good are
"="m-.-v.*.*".
enough is, they will ſwell a little in the haſting, and you muſl:
not let them fall again,
The ſauees are the ſame as uſual to ſalt-fiſh, and gar'niſh with
oyſlers ſried ſupper,
But ſora in batter.
for thoſe that like ſweet oil! the beſt ſauce _, i'
is oil, vinegar, and muſtard beat up to a conſiſtence, and ſerved
' . up in ſaucers.
1
Iſ boiled as the great fiſh uſually are, itſhoultl beia milk and'
' _ water, 'out not ſo properly boiled as kept jull limmcring over-
an equal fire 3 in which way, half an hour will do the largeſt
fiſh, and five minutes the ſmallclh Some pe0ple broil both
ſorts after ſtmmering, and ſome pick them to pieces, and then
- toſs them up in a pan With l'ried 'onions and apples. - a
ſ - theThey
weakare
or either
ſtrong way very oſ
ſtomach good. and 'the choice depends _ort *
the enters.
.l
l

Driedflilman muſt be dffzrmtly managed 5

FOR though a large fiſh, they do not require more ſleeping
-'
7.?". ' than a whiting z and when laid on the gridiron, ſhould be mOr- i
. derately peppered._ ' '
1 The dried bt'rrilzg, ' ,.
INSTEAD oſ milk and water, iſhould be ſleened the like Lu-a-m_

time as the whiting', in ſmall beer; and to which, as to all kind

oſ broiled ſalt-fiſh, ſweet oil will always be ſound the beſt baſt-'
- ing, and no way affect even the delicacy of thoſe who do not ſi-s
z't
5.Aer-:a-

love oilr . 4 ſ

_ Stork-fiſh, . ' -
_ARE very different from thoſe beſore-mentionedz the being'
dried in the froſt witnout ſalt, are in their kind very tnſipid.
 ->W
' - - .' * r;

. Appendix
And are only eatable Ato'tiie
by the Art ofthat
ingredients Coakerj. i ſo,'331
make-them' and ' " z' :<. z

the art of cookery; they ſhould be firſt beat with a (ledge harn-v
* mer on an iron anvil, or on a very ſolid ſmomh'oalien black 3 ,' i.
' mtdwhen
away, and reduced almoſt of
the remainder to the
atoms, the ſkininand
fiſh ſlceped bones
mill-t takfli '- , '
and warm', .i. ſſ_,'J- _-'.7
water untilnew
diſh with Verymilk,
ſoft;powdered
then (ltained out, land
Cinnamon, put intonutmegg'f
mnce.and a ſoop-v , ' - v '
_thechief part Cinnamon, a paſteround the edge of the diſh." i ii' i
, and
then put
ſerved
in a up
temperate
in the oven
place toofſummer
pudding.
for ab0ut an heur, and

N. B. The Italians eat the [kin boiled, either hot or cold-1 *

* and moſt uſually with oil and. vinegar, preferring' the ſkin to if'
_ . The
the body of the fiſh.- way of curing
\ mackrda
' - ' ' * * ' _._ ,

BUY them as freſh as poffib'le, ſplit them down th'e Each; ' ' lip:
apen themblood,
from the. flat: take
hangoutthem
the guts,
up_ byand
thewaſh the'drain
tails to fiſh very
Well clear!
'; do - . * : z' i;
ſalt atin the
this the bottom'
cool ofofthe pan, ſprinltle
the evening, or in athe
veryfiſh
coolwell with clean
place; ſhew', ' ſi Z t

.fflt, lay them in the pan, beily to belly, and back to bzek'; let, .
them lie in the ſalt about twelve hours, waſh the ſalt clean' off 1
in the pickle,- hang them again up by the tails half an' h0ur to
" drain z pepper the inſides moderately, and lay them to dry on' I
inclining ſtones facingthe ſun; n'ever leaving them out when =
the dews,
ſun isand
off,-thenorſtones
lay them
you out
lay them
beforeonthebeſun'
dry his
and warm.
diſperſed
A - z'z.

' not
hanginthem
week's ſea-coal
time_up
of by
ſmoak,
tails,
ſine itbelly'
weather willperfectly
toſpoil
belly,
their
in'a
flavoura
cures very
them;drywhen
place; but
cured,

To dreſſ: cured marlerel; v z

them
broil with oil
EITHER
them andthem
before,
fry aorfeather
on ; ſauce
in aboiling
very Oil,will
andbelay
clear'fire: invery
the little
them-to wanting.
laſt caſe, haſte. , .>* ſi 'ct _ ' þ
drain,.dl"

. c'wiſe
as*th'ey
youwill
maybeuſe
very
melted
moiſtbutter
and mellow,
and cri'mpedipatfleya
ifgogd in kind gather:
_r _ _'_ , ' i'

_ Calves fee: ſterved. ct_ -' \

"-with
a. ſi .CUTa
half aealf's
pint-of
foot
ſoftinto
water,
four and
pieces,
a middling
put itv into
potiloci
_.a' ſauee'panr
þ ſtripe' - r. _ ,

the .A_
,.-
.'Y
a
i .d ' - ._ :_ 7.-*'_.31-_. e
 -'.382 þ ſkinſiclean
the outſtdei .Vpperidixoff,toſlice
'be Art of Coa/l'ery.
it thin, and a middling oniort_ __ .v 7 ' z

.peeled and'ſliced thin, ſome beaten pepper and ſalt, cover it U I

cloſe, _ and let it ſlew very ſoftly for about two hours after' it I i
_ boils; be ſure to let it ſimmcr as ſoftly as you can: eat it withſ' 'i i _ 'p3.
'ſi out any other ſauce 3 it is an excellent diſh. - '
a l
c.u._m.-_"L_A,
_ To pickſ: a butlack afbecf. - . . i
TAKE alarge fine buttock of well ſed or;" beeſ', and with an v ,
long narrow kniſeſſ make holes through, through which you z, '
'. muſt run ſqUare pieces of ſat bacon,- about as thick as your fin- .
ger, in about a dozen or fourteen places, and have ready a great
deal oſ parſley clean waſhed and pickled fine." but not chopped: _
'and in every hole where the bacon is, ſtuff in as much of the
parſley as you can get in, with along round ſlick ; then take',
hall" an ounce of mace, cloves and nutmegs, an equal quantity *
of each, dried beſore the fire, and'pounded fine, and a quarter 2 ſ
ofan ounce oſ black pepper beat fine, a qunrter of an ounce of?
vr'"
4-q'n. ._
cardamom-ſeeds beat ſine, and halſan ounce ofjuniper berrie's I
beat fine, a quarter ofa pound of leaf-ſugar beat fine, two large"
ſpoonſuls of fine ſalt, two tea-ſpoonſuls of India pepper.- mix
all together, and rub the beeſ' well withit; letit lie inthis'
* pickle two days, turning and rubbing it twice a day ,-.t_hen
ſi, throw intopour
fine, and 'the apan
pinttwo bay-leaves
of ſine 5 ſix Vinegar
white wine ſhalors pceled
over it,and cut'
keep-'2
ing it turned and rubb'd as above; let it lie thus another day ;,'_ -
then pour over in a bottle oſred port or Madeira wine; let it '
lie thus in this pickle a week or ten days; and when you dreſs: ._
it, ſlew
> wine ; itit isinanthe pickle diſh,
excellent it liesand
in,eats
with
beſtanother bottle
cold,- and willoſkeep
red ct?_

a month or ſix weeks good. . '

t:
in:
lo
ſſ '1 To make a fine Bitter.
TAKE an ounce of the fineſt Jeſuit powder, halfa quartecz-g
of an Ounce of ſnake-rootpowder, half a quarter ofan ounce of; '
ſalt of wormwood, half a quarter oſ ſaffron, half a' quarter or'
eochineal 3 put it into a quart ofthe beſt brandy, and let it ſtand -
, twenty-four "hours;- every now and then ſhaking the bottle.
ſin approved method practiſed by .Mrr. DurEe/y, 'be queen's:
v
tye-woman, to preflwe hair, rmd make itgrow tbr'ck. "
TAKE one quart oſwhitc wine, put in one handſulpſ roſe; i
- . 'nary llowers,halſ_a pound ofhoney, diſtil them together; theft;
.. i '- ' * ' a d"
'liſ,-.'*..__bu
.*"7" 'v.
'.-
 * ' 'Appendix to tbe Art' ofCeekzm ' -, 38;
add I quarter of pint of oil oſ ſweet almonds, ſhake'it very
well together. put a little oſ it into a cup, Warm it blood warm,
rub it well on yourhead, and comb it dr . -
'
A Period" fer the bearſ-burn. ' i i. ſ

TAKE'white chalk fixt ounces; eyes and claws oſ crabs, of ſ . _

.
each and ouncevAbout
fine powder. 5 oil of nutmeg
a dram ſix drops
oſ this 3 make
in a glaſs themwater
of cold into is'
a _ Ff'u,'m4>Aqi.v1-*.V"-. o7*-"

an infallible' cure ſor the heart-burn. * -

- ' Afizelipfiilw.
* ' TAKE two ounces of Virgin's wax, two ounces of bag" v ,

iard, halſan Ounce aſ ſpermaceti, one ounce of oil oſ ſweet- '

.almonds, two drams oſ balſam of Peru, two drams oſalkanet
' root cut ſmall, ſix new raiſins ſhred ſmall, a little ſine ſugar, '*
- .I_urz-_nm-g .a_v-t_-
'-3.--;
ſummer them all together a little while; then ſlrain it offinto '
_1iltle pots. It is the ſmeſi lip ſalve in the world.
. i To make Carolina ſhow bill/r.
TAKE halfa pound oſ rice, waſh it clean,dividſſe it into lit
parts 5 take ſix apples, pare them and ſcoop out the c'ore, in -
_ which place put aſi little lemon-peel ſhred very fine; then have
_ ready ſome thin claths to tie the balls in: put the rice in the " -..'.- 'a- q

cloth, and lay the apple on it, tie them up cloſe; put them into
cold water,-and when thebewatervery boils, theyhow
careſul willyouturn
take an them
hour i
ſ and a quarter boiling :
into the diſh, that you don't break the rice, and they will look r.an'-.',n-Yu-,..-.'q-,.-. "
as '
thſiiswhiteas ſnow,
quantity, and makcaver
a quarter oſapoun of pretty
ſreſh diſh. Theſauce
butter, is, to
melted thick,
. a glaſs of white wine, a little nutmeg and beaten cinnanton,
made very ſweet with ſugar : boil all up togethera and pour it
into a baſon, and ſend to table. * ' v . .
...\*_"7*" £*-'F£?'ſi
A Carolina rice pudding.
t .TAKE halfa pound oſrice, waſhitclean, putitintoa ſauce -_>_
..x
_..,, _ A

_ "7."7
ffi*fi.T"r
.'*t''FM" 7-'"
_ pan, with a quart oſ milk, keep it ſtirring till it is very thick 5
'take great care it don't burn 3 then turn it intoapan, andgrate
.
ſome nutmeg into it, and twotca ſpoonſulsoſbeaten cinnamon, _

a'little lemon-peel ſhred fine, ſix apples, pared and chopped ,

ſmall: mix all tovether with theyolksoſthrcceggs, and ſWee-t- . '. 3,

.Lh. . 5 &ned. i

'
 eſſþpectndix Io 'be Aſ) a] _C'doieſſiyi _
'oned to yourwater',
into boiling palate and
5 then tie _ittouplctceecloſe
be ſure in a cloth
it boiling. ,* put
all the iri
time;"
Nldelt buttet and pour over
._ſſa'n hdur and a quarter Will boil it. _
it,
theand thiow
ſauce will ſome fine ſugar
be a great all over
addition toſi it.it z and a little Wine iri

jJTd thack tbater, lady *M0'm7'm'2'b'.i w'zzj.

TAKE three-ounces ofhar'ſhorn, ſttaved and boiled in burff
lage water, or ſuctory wo'od, ſoriel or reſpice water ;' or three
' pints oſ any oftheſe waters boiled to a jelly, and put the jelly
_ ivat'rs
and hartſhorn bothput
When you into the ſtill;
it into and take
the ſtill; add the
apint more
roots oſ theſe
oſellicam-ſſ
4.._a -.-_ -.

"þane , g'etitian; cypreſs-tuninſil," of each an' ounce; of bleſs'd

lihiſtle, call'd cardus, and angelica, oſeach an ou'n'ce;" oſ ſorrel _ _ _4 a. _LÞ +C_;
" 'ioots mio ounces; oſ balm, of ſweet majoram, of bu'r-net, of _
each halfa handful 5 lily comvally flowers, burrage, bu'gloſs,
ſ toſemary, and ma'tigold flowers; ofeat:h two ounces; ofcitron'
kinds, cardus ſeeds and citron ſe_cds, oſ alkcrnies-bCrries and
cochinealz each of theſe an ounce.
-ſi. _ prepare' all theſe ſhip/2; can.
r t .ſiw the flowers' as they come in ſeaſo'ng'aiid ptit theni
in glaſſes with' a large mouth, and put with them as much good
7 _ſack' as will cover them, and tie up the glaſſes cloſe with blndz
.ders wet in the ſack, with a cork and leather tied upon it cloſe,"
adding
vone glaſsmbre flowers'
is ſull, takeand ſack as'
another, till occaſion is; and
you have your when'
quantity oſ
Qfloweis to' diſtil; ' put co'chineal into a pint bottle, withſi half a'
pint of ſack; and tie it up cloſe with a bladder under the cork,"
.- .-l-...4'-.l-
'and another on the top wet in ſacl'c, tied up' cloſe with _brown
'_threadj and then cover it up_ cloſe with leathcr, and bury it
. "ſtanding upright in a bed oſ hot horſe-dhng ſor nine ortendaysj
look at it, and ifdiſſolvcd, take it out o the dung,- but don't
bpen it till you diſtil ; ſlice all the roſes, beat the ſeed: and the
allterr'nes-berries, and put them into another glaſs; amongſt all,
Put no more ſack than needs ; and when you intend to diſtil,
* _ -taltea pound oſthe beſt Venice treacle, and diſſolve it in ſix pints
o l the beſt white wine, and three oſ red roſe-Water, and put all
' ; .the ingredients into a haſon, and ſtir them all togbther, and
.diſtil them
' _l .dicnts in a glaſsday
till thc_ſame ſtill,
youbalnea
diſtil. Maria; open not the ingre
a _ - lNDEx.
 at-a 'e v
"...?

' He '1Xi.ſi . -'

j is? NffJD , ib.
223.ToTomake
keepan artichnke
artichoke pye,
bot- ' ' 'ſi
' Lucan, to make an almond
' ſoop, 156. An almo'nd toms dry, 242. To ſky arti
- ' ſi- ſrazc,
almond 159. To make
puddings. '166. pretty
An choke bottoms,
artichoke ib. ib..ToTo
bottoms, raged
ſri-. l
swow,'*.'.*- *-.'
caſey artiehokſic bottoms. 243
other way to make an' almond
. pudding, 268. To boil an al To pickle young artichckes,
'T'T'FT':
.,TW*._-. -r,
' mond pudding, 209. To make '269. To pickle artichelte bot
the
216. lpſwich
Almondalmdnd pudding, ſ
hOgs puddings, toms,
all the 270.
year, To
309.keep
To artichokes
dreſs arti-"_' i
' --threewa s,'a48, 249. Almond cltoke ſuckers the Spaniſh way.
cheeſeca tes, '79. Almoad cuſ 344.. To dt artichoke-llalks.
tards, 280. Almontlcream, 283. ib. Artichokes preſerved the __
Almond rice, 245. How to make . Spaniſh way, ib. ,
almond knocs, 347. To make Asmucus,'howmdreſs17. How
'almond milk for awaſh. 348. to make a ragoo oſ aſparagus, _
How to'make ſine almond cakes, . 110.' To dreſs aſparagus and
-_r',-:t"e1,-
w,TN'JT
*e,.ema;''_r-A*'e_ſ*,A.-"r7U't"l.f_n"*m. r
* 3;z.Tomakealmondbutter,36t eggs. 192. Aſparaguslorcedi'n
vAMULH, to make ah amulet oſ French rolls, 195. To pickle _v .
beans, 203. ' aſparagus, 263. Aſparagu'
AncnovY, to make anchovy dreſſed the Spaniſh way, 343.
ſauce, 119. Anchovies. 308. ' Aucus-r the productoſthekitchen'
Axoouuus, cr ca1ſ's chitter and ſruit-galdet.tliis month, 335
lings, to dreſs, 5'8. - B
JNGELMCA, howtocandyit, 359. Bacon, how to make', 239. How '
Anne-Turnus, how to make to chuſe Engliſh bacon, 320. '
156. To make apple ſrazes, t 59, . See Bean. Alegof
' ' i
Apupton oſapples. '61. To BAKE, to bakea pig, 4.
1 bake apples whole, ib. To make beeſ, 20. .An ox's head, ib. A
'black capsoſapples, ib. An ape calf'shead, 2'7. A ſheep's head.
plepudding, an, 220. Apple 28. Lamb and rice,_go. Bak'd. _
dumplings, twoways, 222. A mutton chops, ib. OX's palates _
. florentine oſapples, 223. An bak'd, '18. To baketurbuts,
a le e, 22 . _
ſ APZFCO'EYPUDDISNC,howlomake '72. An almond pudding, 203
- Fiſh, 243. An oatmeal puddipg
zto, 216. 220. 'ſo pickle apri 242. Aricepudding, ib. Bak'd.
cots, 265. To pr'eſerve apricots Cul ards, how, to make, 28o. <-*. =V''any
.'tl*uy'.sI-"*ma"T'.-"-'J

304. 348. To make thin apricot BALM, how to diſtil, 314.

chips, 349. How to pteſerve ' B'Annoo, an imitation of, how to
'apricots green, 354. pickle, 270.
. Aettxt, ſruits yet laſting. 316. BARBEL, afiſh, howto chuſe, 324.. ' '
Alms, of iron or ſteel, how to Bannenres, how to pickle, 263.
' keep ſrom rufling, v366.'To preſerve barberries, 355'.
' Att'rrcuoxes, how to dreſs, 17. _Bauer-soor, how to make.
tgſit. Tomakebarley-gruel, 154 '
To make a ſricaſey oſartichoke
bontms, t9'.To fry artic'hokes A pcarl barley Pudding, 2 to. A. .
C c ' French

.zl
i4
 V N D E X.
' A French barley p'udding, zrr. --"W".
.A._.,-..-._

tugal beeſ, 41. To flew a rum I"

Barley water, 239. Barley .ofbeeſ, or the briſcot, the Frenc a
-* eream, 292. 361. . way, ib. To 'ſlew beeſ gobbete,
BA'. M, to make bread without 229. ib. Beefroyal, 42. Tomakecol
' . _BATT£R, how to make a butter lops oſeoldbeef. 'r . To make
'.v"-:-.,'..-.t.,
' pudding, 213. vTo make a bat beeſ broth, 126. beeſ ſteale
ter puddtng without eggs, ib. pye. r 36. Beeſ broth for very
BZANS and Bacon', how to dreſs, ' weak people, 234. Beeſdrin .
18. To make a ſricaſey oſkid for weak people, 234.. A bbef
ney'be'an'a, 109. To dreſs Wind gudding, 244.. To pot 'cold
ſor beans, ib. To makea rzgoo ceſ, 259. Beeſ like veniſon, _ >\

oſ French beans, 196. A ragoo, 253. To collar-beeſ, 254. An.

;...
oſbeanswitha'ſorce, ib. Bean: ' Other way to ſeaſon a collar oſ
' ra'goo'd with- a cabbage, 197.. beeſ, 255. To makeDutch beeſ,
,_. . , .
Bean: ragoo'tl with parſnips, ib. ib. Beef-hams. 257. Names oſ._
> Beans ragoo'd with potatues, ib. the different parts ofa bullock, ' ._,
How to dreſs beans in ragoo,. 3'6, 317. - How tochuſe good
* 202. How to make an amulet beeſ. 319. How to pickle or
ofbeans, 203. To maken bean preſervc beeſ, 339.
. buttockuiſſbccſ, 340. To flew a
TheJews
ſi tanſey,
Germanib.
way,Beans
343. dreſſed the ways to pickle beeſ, which will' ct
BEſiET-ROOT, how to pickle, 2635 go good to the Viſeſhlndies,
Brnsrzrto, to 'clear of bugs, and keep I. year good in the
330. pickle, and with care will go to 'J
,, BEEF, howto roaſt, 2, 12. Why ' the Eaſt Indies, 366. Pickled.
not tc- be ſalted beſore it is laid beeſ ſat-preſent uſe, 369. Beef .Z
to the fire, 2.' How to be kept ſteaks after the French way. ib.
before it is dreſſed, ib. lts pro To -pickle, a buttock oſ. beeſ,"
erefgrat-y,ct18.
garniſh, ib. ToHowbake
to draw
a leg' 382.
Bssa, directiOns for brewing it,.
or beeſ, zo. How to ragoo a 295. 296. The beſt thing for
piece oſ beeſ, 33. To force a rope-beer. 296. Thecure ſourz
. ſurloin ofofa
thſie inſide beeſ. 34..oſbeeſ,
rump To, Iorce
the beer, 297.
BIRCH wine, how to make, 293.
- French faſhion, ib. BeeſEscan Btnns ported, to ſave them when;
nor, 36. 'Bceſala daubg, ib. they begin to be had, 259.
..4
Beeſ a la mode in pieces, ib. Brscun s, to make drop bilCuits,
' Beeſa la mode the French way, 275. To make common biſ-
ib. Beeſolives, 37. Beeſcolo euits, ib. 'l'o make French biſ
'lops, ib. To ſtew beef ſiealts, cuits, 276. 349. How to make 1
8. Toſry beeſ ſieaks, ib. A biſtuit bread. 359. To make:
econd way to ſry beeſfleaks, ib. orange bit'cuits, 364.
' Another way to do beeſ ſteaks," BITTER, how to make ſine, 382.
' 39. A pretty ſideldiſh of beeſ, Bnacxnrnus, to chooſe, 322. '
ib. To dreſs a fillet oſheeſ, ib. - BLACKCAPS, how to make; 1610.. _
_ beeſlleaks rolled, ih'HJſ'o flew a. Bucxnuur wine, to make 303.
. rump oſbeeſ, 34. Andther way BLANCH'o-cn um, tornake. 283. '
ro flew a rump of beef, to. Por Botn,gencraldirt'ctionsſor boiling '
t
 iN or X; *'ſi, ."_*-. .
'ZI.-ſ._i-wivh
<->'\

' docks. i7r.ſi i Mackrel. i '72.

ſ ziii;tongue,"
'raven-him,
ib. ' Fowlsib,andTohouſe
boil .
lamb. 9. Pickled park. 20 A ſi Wem-ers.ib. Selmon, 17 3.Mae.
' knrel whole, 174. Herrings.- ib.
,'..
..3;
rump of hcefthe French faſhion Hzlddocks. when they are in -'
35. ' A hauneh or ncck of ve> high ſeaſon, I7:'>._ Cod-ſounds
niſon. 65. Aleg of'l'nuttonlikev 'ib. Ecls. 179. Pomaes. '93. qn'amz.;..
an -J-u
veniſon. ib." Chicken: boiled Ben-m. llrOug, how (0 make to: _
. with bacon and cclleiy. 77. A ſoopsorgravy,jlzo. Tomnke
duck or rabbit with onions, 79. ſtrong broth to keep ſon-uſe,
Ducks the French way. 81.. l'i '23. Muuon brorh, 126. Beet'
geons, 85. Ditto. boiled with broth, ib. Scotch barley broth' *
rice, 87. Partridges. 91. Rub ib. Rules to be obſerved in -,-n___
bits, 9.), Rice 101. A cod's making broths, 129.' Becfor
head. 169'. Turb0t, '72. Stur mutron broth for weak peoplr. '
geon, '81. Soals, 194. Spinage. _233. To make park brozh;
'94.'Aſc'agoſi/ea1, 233. A 254.. Chicken broth, 236.
ehickcn. 134.. Pigenne, 23;. Bucos. how to 'keep clear from,
Partridge or any other wild; ' 239. I'o clear a bedzleed or'
fowl, ib.a plaiſe or flounder, ib. buggs, 330.
15 o'LocNA ſauſages,how to ſhake, BULLlCE white, how to keep'
251. , tarts or pies, 311.
JB OMBARDEDſi veal. 54. BULLOCK. the ſeveral parts or' _-'_..
-'T
}>-'J-ſ
B nnwu, how to mukellmm-hrnwn, one. 316.
BUKS, 317.
'now to make, 277. i
256. How rochuſebraWn, 319
'B keAo-Puooma. how to make, BUTTER, howromelr, 5. How to
2'3. To make a ſine bread burn it for thickening oſ ſauce,
pudding. 214.' An o'rdinury' 19. _How to make butter:
hrcad-pudding, ib. A bak'd _ wheat, '54. To make buttered
bread pudding, ib; Abread and loaves. 191. A buuered cake. ,
butter pudding, 218. Bread 272. Fniry burtcr, 280. Orange'_
ſoop ſor the ſick, 238. White butter, ib. A buttered torr, 389.',
bread after the London wq, To maſt a pound of butter, 313. ' any:-*/_
2'97. To make French bread How to chooſe buxter. 320.
ib. Bread without harm, by the Potted burn-r. how to prcſervc,
-
help of a' leave-p, 399. 339. To makealmond butter. _
B uwmc, rules for, 295. 361.
.B rucx-nAcxcheeſe,howtomal<e. C *:., >. .,1

37+* Cnnnac£s._howrodreſs, '5. A -

B ROCALA, hawtodreſs, '6. How forced tnbbage, Hz. ._Stewed
. to dreſs brocala and eggs, 192. . - 'red cabbag:. ib. A ſarce mengre
Brocala in ſallad, ib. 'cabbagg 204.. How to pickle -
' 13 1011., lO broil a pigeon, 6. To _ red cuboage, 268. To dreſs red.
broil ſteaks, . Geue'aldirec cahbuge the Dutch my, good.
xionsſurbroilmp. 8. 'l'oluoil for 'a culJ in the lnenzl, 341.
chickens, 95. Cod-ſaundsbroilo To dry cnbbago fldlks, 344. To
ed with gravy. 1'17. Shrimps, pickle the line pu-ple cabbnge,
had, Llmou, whiring. or had 571. To make ſour crout, no. .
' C c 2 CAK'I.
 . .Chxnhow tomakepotatoeeakes, capon done after the Frenkhſſ
192. How to make a rich cake, way, 369.
271. - To ice a great cake. 272. C' nuns oſ ſhips', directions for,
ſi ' To
cheapmake
ſeedapound
cake, ib.cake.
A ib.- A
butter a o'. , -_ - - .,
ſicake, ib. Gingerbread cakes, Cmfousu ſnow-halls how- to
make, 383. To make Carolina
273. A fineſecd or ſaffron cake, rice-pudding, ib. ,
ct ib:
Nun'sA cake,
rich ſeed
ib.cake, called
Pepper the CA'tP, how todreſsabraeeoſ, "9.
cakes, r..,at.,"
lzo. To ſlew a brace oſ carp,
274.. Portugal cakes, ib. To '66. Tofry carp, '67. .How to
- make a. pretty cake, ib. Little bake a carp, ib. To make a 1,
finecakes, 275. Another ſort oſ carp pye. 226. How to chuſe
w'nu.r_-u.e_"
little cakes, ib. Shrewſhury carp, 324.

' cakes, 276. Madling cakes, ib. CARRAWAY cakes, how to make,
' Littleplumb cakes, 278. Checſe _ Cannon,
360. how to' drcſsJl5. To i
cakes. See Cusesecaxas. A
- cake the Spaniſh way, 349. make a carrot pudding two A
Carrots and _
How to make orange c'ak'es, ways, 209, ato.
351. To make white cakes like French beans dreſſed the Dutch '
chinadiſhes, 332. Finealmond way 43.
cakes, 353. Uxbridge cakes, CASS'ZAfhOW to candy, 360.
ab. Car'away cakes, 360. Su CATCHUP, how to make catchup_
gar-cakes, 362. ' . to keep twenty years, 240. To
' CALF's-HEAD, how to hall', 26. make catchup two ways, 308.
To haſh a calPs head white, 27. 309. Engliſh catchup, '334.
. - To bake a calf's head, ib. To CATTLE, horned, how to prevent
_flew a calſ's head, 52. A calf's the inſection among _' them,
head ſurprize, 57. Call's chit 334- ,
terlings
dreſs or Andouilles,
calPs -chitterlings 58. To Cnuunp, how to make white cau
cutiouſ-'ſſ
dle. 236; To make brown cau- .
=_Iy. go. A calf's liver in a caul, dle, 237. -
90. To roaſt a calf's liver, 9', not.trtowe'asſho'wtodreſi, '7._
To make a calſ's ſoot pudding, To ragoocauliflowers, t s r. How
tzo. _A calſ's ſoot pye, '35. A to fry cauliflowers, 206. To
calPs head pye,
ct .t'eet jelly, 286. 141. Calſ's pickle' cau1ifl0\vers,'_*264.. To
The ſeveral' dreſs cauliflowers the Spaniſh
A.
parts oſ-a calf, 371. A 'calſ's way, ibid.
head dreſſed after the Dutch CAVEAC'H, how to make, 259.
'rodan!.--.. way, 371. To make asſricaſey CHARDOONS, how fried and but*
of calPs ſeet and chaldron, af ter'd 190. Chardoonsala ſro- '_
ter the _Italian way, 371. Calt's mage. ib.
A : Cafee:
armſ, how to381.
flewed, candy any' ſort of Cnans, how to pot, 23'
Cuaess, how to chuſe, .320. To
flowers, 305. To candy ange pot Cheſhire cheeſe, 254.. To
lita, 359. _To candy caſiia, 360; make (lip-coat cheeſe, 37'3. To
Cnrom, how to choſe, 3_2t. A. make brick-back cheeſe, 374..
Causa.
 h",flaer.w-.. ,
''-**.w"'-v'*-..

'r N' D To
E make
X; a chicken þye, rzsſi i
'Cazn-zcnxas, - 'o make line
cheeſecakes, ' 178. L'emon To boil a thicken, 234. To V'
e,M_ -,,
. ,-_.,a.-v_c*_w -=Jfl;-

.cheeſecakea, two ſorts. 279; 'Al- \ mince-a thicken for the ſick, or
A..--._o.- mondpheeſe cakes, ib. Chceſe weak people, 253. Chicken
cakes without currants, 357. broth, 236. -To pull a chicken
Queen-ound pudings, how to ' ' ſonheſick. ib. To makechick
make, 215. 'To maken cheeſc en water, ib. 'Chickcns dreſſed. '
_-\v
durd florendine, 222. the Frenchway. 370. Chicken:
Cnznnv, how to make a chcrry and tuikies dreſſed after th:
pudding, 220. To rnakeacher- . Dutch way, 371.
ry pye, 225. Chcrry wine, 293; CHlLD, how (o make liquor ſo? _
'*-.><.:-,.r>_-
'jar cherries, 300. To dry cher one; rhat has (he xhruſh, 240. '
ries. 301. To prcſerve chcrries CHOCOLATE, the quantity to
with theleaves and flalks green, make, 357. To make ſhun
ib. To make black cherry wa chccolme, 345. - -*
ter, 314. To gaudy Cherries, CHOUDER, a ſea diſh. how to_ _>
333. How tg dry Cherries, 352. make, 368.' -'
To make mnrmalade oſchcrrics, Cuuh. aſiſh. how to chaſe, 324.
353. To prcſcrvccherrips, 354., Cn'non, ſyrup oſ. how (o make,
359 304. How- to make citron.
CH s s u r a spork pye. how to make, ' 333 _ſriuers.l how to make, . 3'
138. How to make ir for ſea, CLARY
247. To pot Chclhire checſe, 159. How no make clary Wine; *'*f,*.-
':-*"'-. \*.-'>:.\*-.'
2- . . 2 +. . i . .
Cugshrun, how to lroaſt a fowl Ccovz gilliflnwers, how xomake 'tA.m.._.7'-
with eheſnurs, 72. To make. ſyrup of. 304. .
eheſnutſoop, 125. To do itthe Cccc, how to chuſe, 321. '
l French .way, 126. To make a Cocxs-couns. how toſorce, '01.
cheſnut pudding. 215. Cocuu, howcocks-combs,
'To preſen-e to pickle, 269.
ib. ſ i il
CH'CKENS. how to ſricaſcy. 23.
Chicken ſurprize, 73. Chickens Con and Concrx'cs, how to
' roaſted with force-meat and cu chuſe, 324. God-ſounds broil'd. _
cumbers. 74. Chicken: a la with gravy. 112. 'How torozfi ' -
braiſe, i'b. To broil chickens, a cod's head, 163. To boil'
Pull'd chickens. ib. A - cod's head. 169. How to ſtew'
greatly way oſ 'lowing chickens, cod, ib. To ſricaſey a c0d,_170.
76. Chicken: chiringrare, ib. To bake a cod's head. ib. To*
Chickens boil'd with bacon and broil cod, 171. ' To broil cod- ' -. ."
..
celery, 77. Chickcns With ſounds, 176. To ſricaſey cod
_ mngues. a good diſh for a ſounds, ib. To dreſs waterccd,
great deal of company, ibid. 178. To erimp cod the Dutch >
'Scotch chickens, ib.'l'o marinate way. 182. 4
chickens, 78. To ſtewchickens, Coouncs. how to pickle, 267. _--,,t:<-,.-71-
-. ,' . vu,:.-_v* .- n
ib. To make a currey of COLL'AR, to collara breaſt oſveal,
.I.__ſi _
chickens the lndian way, to', 50. To collar a breaſt o'ſ muc
Cc3 ran,

-_a'--_. . p
...,-
 ' 'MhYffN-H-e-ffi _
*(* l.
Iz-ſſzN _, n. a xſi
"'<- *r- * '-_ .
i v ton. 31. To make aeplſar of Cltſiouoeau. how to make; 5
a-....., _._
Jaw-m.w,.-_<a .\_-.<'_m,®._-,v._ .,_ -_.M
fiſh in ragoo, to look like a ' Scotch diſh, &c._37t.' ,
breafloſvealcollared, 184. To_ Caour-soun. hcwtomake, 376.
- make potatoea like a collar of C'ttIST. how to make agood cruli
veal, or mutton, '93. To ccl ' _forgreatpies, 145. Aſtanding
..
lar a breafl oſ veal, or a pig, " crull for great pies. ib. A cold
254. To collar beeſ. ib. An crull, ib. A dripping crullſib
', other way to ſeaſon a collar oſ _ A cruſi ſor cullard's, ib. A paſie
-45-.t. beeſ. a; 5. Tocollaraſalmun, ib. for cracking cruſt. '46. *
Couorsmowtndrcſibcefeollops, Cucumaans. how tollewcucumj
_ ' 137. Todreſscollopsandeggs; bers. -109,'195. 205.-'1'0 ragoo
"13. To make collops oſ oyſ7 cucumbers.. 109. To force cu
. ters, 186. See Scorcu collops. cuml)e's." r 3. To pickle large
COLIFREY roots, how to boil, 240. cucumbersiuflisez,Jtiz. How -
_ Can-same oſ redhew
_crher flcwersſi, roſes,
to or any
make, to preſervc cucumbers equal
with any India ſweetmear, 3',8ſi
zbz. Conſerve oſ hips, ib. Con _C_u Lard. for all ſarts oſragou, 104..£_
ſen-e oſroſcs boiled, 364. A cullis (or all ſons or' butchers
Cowsup p'uldiug. how to make, ſi
meat, ib. Cullis the lfalian way;
'. zto. To make cowſlipwitic, lcS. Culis oſ (raw-fiſh, ib;
age." , A white cullis, 106. '
'CRABS, how to butter, 185. To Curto ſritters. how to make, 157.
drr-ls a crab. 186. Cyananr'rs red. how to pickle, i-tr.e-mwa.-"t'.u-p-,
Cnu-Frsu, how rochonſe, 325. 276. How to make curnmtjcl.
Ccacnkactcſhowtomakc. 3561. ly. 287. Currant wine. 292.
Cuw-'nsx-z, howtomakeaeulis ' To preſcrvc currants, 358..
. of erawfiſh, 105. To make Cu n a ar. how to make the lndian
craw-fiſh ſoop, 12'3, 148. .To way, up', *
ſlew crnwefiſh, lZG. ſi
Cus'r/tnn pudding. to boil, an.
Cn a A at, how'to make crcam walls, Cuſiards good with gooſi-berry
163. A cream pudding. azo. -pye, 225. To make almond
Tomake lleeple cream, 281. cullards.
lb. Plain280. Baked
cuſtards, ib.ſſcullards,
þ '
_Lemo't crcam, two ways. ib. u-. ._n.-._ ,.

Jelly oſ crcam, :8;. Grange CUTLETS a la Maintcnon, avery

.--w,.-e. -. crcam, ib. ' Gooſcberry Cream, good diſh, 46.
ib Barleycrcam, 361. Blanch'tl CYDLR, how to make, 367. How .
crcam, :8*. 'Almond crcam, ' to line cyder, ib. '
ib. ' A fine crcam, ib. Rataſia DA usen-a. to make a darſſnſcn pud. =-,-'-. -
crcam. ib. XVlii tcream'. 234.
ding,ctzzo.*T0 ptcſerve damſons
lce crcam, 332. Sack crcam,
* likebutter, 301. Cloutedcreani, whole, 350. To keep daniſond'
, '362. Quince eream, ib. Citron ſor pies or353.
danzſous, tarts. 311.
ſ To. dry
cream,'3_53'. Cream oſapples, .vm-x_.>,.\_m.,->_.-
Quince, gooſeber'ics, prunes, or Dacurnsn,pmcluctnſthekitthen
ia'ſpbenies, ib. Sugar- loaf and fruit garden this mor.th,3:7.'
ueam, ib; " "*- ' " ' ' ' \ - De;

.-.-r

_'...
''.--a-<l'*.n-n\

31 ".N 15 eels,ib. "Fryeſiels, ib. Broil

'Dzvoustuta ſquab pye, how to
make, '38. ' ' * ' eels, ib. 'Farce eels with white **'-*""W
-A_ -'"v.,,.'-*"<>"*

'DrscursBD leg oſ veal and bacon, ' ſauce, 180. To dreſs eels with
how to make, 53. Mutton chop; brown ſauce, ib; To make an - , -,-:,.._-4.
in diſguiſe, 73. ' eel pye, 127. To collar eels,
Drsnes. See MAdB-DISHBI 228. To pot eels, 231. How
Doc, two cures for the bite oſ a to chaſe-eels, 324.
* mad dog, 328. 329. Eoc ſauce, how to make, proper ni

-DOTT£RELS, how to chuſe, 322. ſor rOaſied chickens, 68. To "V'.

Dovas, how to chooſe, 322. See ' ſeaſon an egg pye, '136. To
Procons. 1 make an egg ſoop, 152, 238.' (Aſſ-3'
q-e-
.ylv"
un.v

Dn' me , how to make the pectoral Todreſs ſorrel with eggs, 191.
drink, 238., To make a good To dreſs brockley and eggs,
drink, 239. Sage drink, ib. To 192. To dreſs aſparagus and
make it lor a child, ib. eggs, ib. Stewed ſpinach and _
DIUl'PlNG, how to pot, toſryfiſh, eggs, '94. To make apretty
meat, or ſritters, 24t. The beſt' 'diſh oſ eggs, 198. > Eggs a la
way to keep drippino, O
ib. tripe, '99. A ſricaſey ol'epgs,"
Ducxs, ſaucel'or, 5, 6. Directions . ib. A-ragoo oſeggs, ib. How 4
A,. ,_.,"
.'sur-2.:
it.-an.
.uL-.,:'
for ducks, 6. Sauce ſor boiled ' _ to broil eggs, 200. To dreſs
ducks, 9. How to roaſi tame eggs with brrad, ib. > To ſarce
* and wild ducks, 14. A Ger -> vlcttuce,ib.
eggs, ib. To dreſs
man way oſdreſiing ducks, 69. Toſry eggseggs with
as round
Ducks a la made, 78. The beſt as halls, got; 'l'o make an
way to dreſs a wild duck, ib. ' - egg as big as twenty, ib. To -.o.
-*,
To boil a duck. or rabbir with make a grand diſh oſeggs, ib.
" Onions. 79. To dwſsn duck , A pretty diſh oſwhites'oſeggs, '
with green' peas. ib. To dreſs a 1 202. To
duck with cucumbera, 80. A
v223. Howmake aſweetegg
to chuſe pyc._ ſ >
eggs, 320. h,._-Jt--.--V,*-.r;"

.duck a la braiſe, ib. To boil To make niarm'alade oſeggsthe

ducks the French way, St. To 'jews way. 345.'
ſlew ducks, 96. To make a ELDER wine, how to make, 29'
duck pye, 137. Tochooſe wild To make cider-flower wine,
ducks, 322., how to make yeaſt
ſ '.DUMPL'NGS, very like
Enorve, Frontiniac.
how 'o ragoo, 292.
'88. To A
dumplings. 221. To' make Nor dreſs endive the Spaniſh way,
'va-a.
folk dumplings, ib. To make - 3+3- - -
, hard dumplings, two ways, ib. F 'X t i
.w
\.Lrwu-,a-.-\_,r.v
þ Apple dutnplings, two ways, FAlIY butter, how to make, :So. '
222. Dumplingswhcny0uhave FARCE,
ſauce, '80.
to ſarce
To eels,
ſarce with
eggs,white
200.' '
white bread, 248. '
la A ſarce meagre cabbage, 204..
' ' Bil. ſoop, how'tohtake.r48. How To ſarce eucumbers, 204.
to ſlew eels, 75. To ſlew eels _FAST, a number of good diſhe' N-.u'meov-utwrv-.x-

with breth, ib. To pitchcock ſo' 1 ſuſl dinner, taſ),

_Ce4 . -_ F'e
 ſit' Ni D' E it,_".\_'
Paul.UA'.K'Jruitslaflingthendz5 der pye, 227." How to boil 34'
PENNBL, how 'to pickle, 267. floun'dcrs, 215. To chuſe ſloun
FIZLDPARZ, how' to chuſe, 322. ders, 325. . _ _
Flli, how to be prepared ſor FLOWZRS, howoſ'
of any ſort to flowers,
make conſervo
303. i.
roafitng or boiling. t. .
Fast-t, how to dreſs, 1 18, 243.' To Candy any ſnrtoſ flowers, 305.
_, make fiſh ſauce, with lobſlers, FLUMMERY, how to make hartſ
. ib. Strong fiſhgravy, '22. To hOrn flummeiy, 287. To make V;
m.ma,_'l.n'wz
w-pragyr'ew,
'dreſs little fiſh, '71. Flat fiſh, oatmeai flummery, ib. Freu'clx_
' e , - fiſh
178. in Salt fiſh,like
ragoo, ib. av Collar oſ'
breaſt of flummery, 289.
Foon. how to make an orange fool,
" veal esllared, 184. To make a 153. To make a Weſtminſtcr
ſalt fiſh pye, 225. To make a . fool, ib. a gooſcberry fool, ib.
- carp pye, 226. To make a Fonca, how to make force-meat
ſeal pye= ib. Eel pye, 227. To balls, 21. To force a leg oſ'v
make a ſiounder pye, ib. Sal lamb, 31. 'To ſorcc alarge fowl,
_ mon pye, ib. Lobller pyc. '228. 32. To ſorce the infide oſa ſur .,
' , MuſIZ-l pye, ib. To collar ſ.l loin oſ beeſ, 34. The inſide of
._. .\
mon, ib. To collar eels, 229. a rump oſ' beeſ, ib. Tongue
. To pickle or bake herrings, ib. . and uddcr ſorCed, 42. To force
To picklc or bake mackrel t'o a tongue, 43. To ſorce a ſowl
keep all the year, ib. To ſnuſc 71. To force cocks-combs,
mackrtl. 230. To pot a lob '07. Forced cabbage. '12.
fler, ib. To pot eels. 231. To Forct-d ſavoys, 113. Forced cu<
pot lampreys, ib. To pot charrs, ' cumbcrs, ib. To ſorce'aſpara
ib. To pot a pike, ib. To pot gus in French roll', 195. ,7..-
fiA,r3..
._\.-.
.e,_-. -. ,
ſalmon, two ways, 232. To' Fow Ls, oſdifferent kinds. how to
boil a plaiſe or flounder, 23e. roaſt, 5, [4. Sauce'for fowls,
To make fiſh ſauce to keep the ib. 18., iar. How to boilſowls,
"...,
whole year, 24:l- How to bake 8. How to roalt a ſowl, pheaſanc .24
fiſh, 243. The proper ſeaſon faſhion, 11. How to forge a
for ſith. 323, 324.. How to large fowl, 32. To ſlew a ſow', -_"<
clauſe fiſh, 324.. To make fiſh. ib. To ſlew a fowl in celery
paſties the ltalian way, 342. ſauce, 68. The German wayoF
dreſſing ſſiowls, 69. To dreſs a
The manner of dreſſing various.
.-,.w,. w.,.
ſons oſ dried fiſh, 379. _ fowl to perfection. 70. .To ſlew
Ptoartxc iſland, how to make, white fowl brown the nice way,
290. v ib. Fowl a la braiſe, 71. To
Ftnneunma, how to make a i 'ſowlwith'cheſnuts,
force a ſow), ib. 72.
To How
roaſl to.
a i
ChCCſTfCUſd florcndine, 222. To
make a florentline of oranges mnrinate fowls, 75. To dreſs a
or apples, 223. cold fowl, l '4. To make a fowl
_ ſtout. hafly pudding, how to pye, 246. To pot ſowls,_ 231. '
make, tzt. To make-a flour Fnazz,
'59. howHowto tomake
make apple lrazes, .
anal'niondſſ,
pudding, 212.
F+ouao£a.howt0nnkeaflonne fraze, ib, e
. Fnsucu
 H-I' N. D E

FRENCH bean', how to dreſs, '7. artichokct, 19'. Potatoeg, 'gy

To ragoo French beans,- 189. 'Eggs as round as ball', 201.
'96. 'ſo make a French'barley Fry'deelery, 205'. Cadliflowen
-y'-
uwvmcw*
w.an
num-m
.
pudding, 211. A hairico of ſry'd, 206. Fry'd ſmelts, 213.
* French beans, 246. llow to FURMITY, how to make, 154..
i . pitklc French
to make beans,
French 264. How
biſcuits, 276.
GA 't n 2 x, directions concerning *
French bread. 297.' French flum garden things, u. Thrproduee
mery, 289. Ho\v_to keep French oſ thekitchen' and ſmit garden,
beans all the year, 310. To in different ſeaſons of the year,
dreſs carrots and French bean: 325. 328.
the Dutch way, 343. Chickens Gum, how to make a raſpberry
dreſſed the French way, 370. giam, 286. -
Fare/itin', how to m2ke3br0wn Gumms, how to pickſe, 162. Nun.
-....
ſricaſey, 22. A white ſricaſey, other wayhow
Gxnccrs, to ſlew gibfeu,
to' ſlew. 83. An84.. i
23, 24. To ſricaſey chickens,
._.
rabbits, veal, lamb. &c. 23. How to make a giblet pye. '37. ...
Rnbbirs, lamb, ſwcetbreads, or Gmcennaun cakes," how to
(ripe 24. Another way to fri make, 273. How to m'akegin
caſey tripe. ib. A ſricaſey oſ' gerbread, 274. -- " .*- .-'.<"
pigeons, 25. A ſricnſcy oſlam GOLD LACE, how to clean, 365. -'<">d.*;_\-u.

flones and ſWeetbrt-ads, 26. A GOLDEN-PIPPlNS, how topickle,

ſricaſey oſ neats tongues, 42. 268. '
Toſricaſey ox-palates, 43. To Goon-wzr-rs, how tochuſe, 322.
ſriCuſey cod, '70. To ſricnſey Goosz, how to roa'l, 5. 6. 18. A
'cod-ſounds,
ſkirrcts, '89.'76. To ſricaſey
A ſricactſey of' ar mock gooſe, how prepared. 3.
Sauce ſor a "gooſe, 5. Snuce
-tichoke bottom', '91. A white ſoraboiled gooſe, 9. How to
ſricaſey of muſhrooms, ib. _ dreſs a gooſe with onions, or - ,-_,,_. . u
Faunes, howto makehaſly ſrit cabb'age, 81. To dreſs agreen
ters,r56. Pineſritters, two ways. gooſe, 82. To dry agooſe, ib.
ib. Appleſiitters, ib. Curd ſrit 'ſo dreſs a gooſe in ragoo, ib. *
ter', '57. Fritters royal, ib. A gooſe a la mode, 83. To
fltirret-ſritters, ib. While ſtit make a gooſe pye, 146. To
ters,ib. Warerſritters. 150. Sy - make a pudding with the blood
ringed ſiitters, ib.' To make oſ a gooſe, 250. How to choſe
' , vinoleaveſritters, ib. Clary ſrit a tame, wild, or bran goeſ-3321.'v
tet5,'159. Spaniſh ſritters, 368. Gooscnsuy. how to make a,
i £nurn,theſeveralſeaſonsſor,3zg.
gooſeberry fool, '53. A gooſe
FrtY, how to ſry tripe, 25. Becſ- . bcrry pye, 225. Howto make it '
Qeaks, two ways, 38. A loin red, ib. Cuſtards good with it,ib.
oſ lamb, 51. Sauſages, 113. Gooſeberrycream, 283. Gooſe- '
Cold veal, 114.. To make ſry'd berty wine, 292. How to pre
toajls, 166. To ſrycarp, 167. - _ ſerve gocſeberries whole without
"1'ench,'68. Herrings, '74. floning. 305. Howto keep green
'I'o ſry eels. 179. Chardoons gooſeberries till Chriſtmas, '.
ſry'd and bimer'd, 190. To fry 301. To keep red gooſeberries,
zilſi'
r
* -sv-\**-:'__ __.-._- -___-7-____

t' "

- Z,..'.1- N 13..
t .lztr. How tofmake gooſcberry' x.£
hams, ib. Mutton hams, 258,'
. "wafers, 348. Pork hams, ib. To chuſe Weſt
Gaarusc, a fiſh', to chuſe, 324. phalia hams, 319, '320. Farther-J
Cures, how to pickle, 267. directions as to pickling hamsg;
GRATEFUL, how to make a grate 339' _'"
ful pudding, 213. HA srnuncu ſauſagcs, how- to
Guvr, how to make good. and make, 370. A turkey lluſſed
.cheap gravy, Prcſ. iii. How to HActRn
after dumplings,
the Hlmburghhowway, ib.
to make,
raw mutton, or beeſ, or veal two ways, 221. ſſ
. . gravy, xs. To make gravy for
a turkey, or any l'ort oſ ſowl, ib. Haut to preſervc and make it,
Another direction to make gravy grow thick, JSzſſ . . -". _*
'9. To make gravy for ioops, Hail 2, to maſt a hare, 6, 13. 97',
&e. ib. To make gravy ſor hare,
Different. To
ſortskeep
oſ hares
ſauce"ſweet,_'.
ſtir
a white ſat-ce, l:l. Gravy for
turkey, fowl, or ragoo, ib. G ra< or ma 'e them ſreſh when" :',;ey*.
- Vy for a ſowl when you have ſlink, to. To dreſs a jugſiew- a
no meat hor gravy reatiy made, hare, 97. To ſcare a are, $h._ -
ib. Mntton or veal gravy, '122. To ſlew a hare. 98. hare Ei- . .
Strong fiſh gravy, ib. A good ver, ib. To chuſe a- have, 323.
gravy ſoop, 123. 243. Good HA'JUCO of French beans, how *'
.orown gravy, 189 HAk'rmuasrjeliy.
to make, 246. to make, 285.
Gnazns,directionsſordreffingd;
' .GucN c.\ct;s,howtocandy,333. To make a hartlhorn ſlummery.
_ GRlLL, how to grill ſhrimps'nr-gz. two ways, 287. ' i -
' '- GIUEL, how to make water HAIH, how to haſh aealſ's head,1
A gruel, 237. 26. A calſ's head white, -27.V
Guu, bow to chuſe, 3ze. A mutton hath, 47. To haſh':
cold mutton, 115. Mutton like
Hnnooctsſhow to lnoil, r', 2. To veniſOn, ib. 1
broil haddocks when they are in HnsTY pudding, how to make -'a-* _
high ſeaſon.
Scotch '76. How
haddocks, v178. to Had
dru flour haſty pudding, 154. An_
cat-meal haſty pudding, leg. A -
dockr aſter the Spaniſh way, ſine haſty pudding, ib. Haſty '
'- t. Minced haddoeks, after _ ſritters, 156. Ft
in: Dutch way, ib. To dreſs I'lEART*BURN, a powder ſ0r,383. _
haddecks the Jews way, lb. HEATH'POULTS, to chuſe, 32::L
HAccAs, Sectch. to make, 376. ſo chuſe heathcock and hen, ib; i_
To make it ſweet with fruit. ib. .HEDGE-HOG, how to make, three
'HA M, the abſurdity oſmaking thev ways, t6.t, 165,-288. '
eſſence oſ ham a ſauce to one HEN, how to ehuſe, 321.
diſh, Preſ. ii. How to boil a ham, _H£rtrtr n'as, how to broil. 174.. To
8. To dreſs a ham a la braiſe, ſry herrings,,ib. To dreſs her-'4
59. To roaſt a lum or gammon, rings and cabbage, ib. A her.
' 60. To make eſſence uſ ham, ring pye, 227. To pitkle ori
roz, 10{._ To make a ham pye, bake hcrljngs, 229. To chuſerl
'336. Veal hams, 257. Bed' herrings, sat. Pickled and red;
' heſ-i -
 ctI N'D'E'Xx
_ herrings 325.- Dried herrings, Latin, how to roall, 2. To boil
..how to dreſs, 380. - houſe lamb, 8. To roaſt houſe
Houc's-poocaſhow to make.rz7. lamb, '3. How to ſricaſey lamb, .
- oos feet and ears, how to ragoo, 34. To ſricaſey lamb-ſlo'nes and. _
32'5. ' Hogs ears farced, 107. ' ſweetbreads, 26. To dreſra
_ Almond hogs puddings, three . lamb's head, 23. To force:
ways, 248. 249. HOgs puddings leg oſ lamb. 31. To boila leg' .n->-<._*.-.
_ with currants, 249. 'l'he ſeveral oſ lamb, ib. How to bake lamb
'parts oſa hog, 317. Parts oſa and rice, 50. A 'forced leg of
. bacon-ling, 3t8. lamb, ib. To fry a loin oſlamb,
oaev-coun, how tomake ale 51. Another way oſ ſrying a s _. _.-._ .
" mmwd honey-comb, 35: neck or loin oſ lamb, ib. A ra
FIA'STE'UCALwnlCſ,\0makCJ]4.. goo oſ_lamb, 52. To flew a
lamb's head, ib. To make a
ijrmtr A Mr,ſruits then laſting, 325. very fine ſweet lamb pye,_134.
5 lag, how to ice a great cake, 272. The ſeveral parts olhouſe-lanib.
gf -._ j-'Y'Yo make ice cream, 332. 317. Proper ſeaſons for houſe
Ig-Jnuf, how to make iſmglaſs jel- and raſs-lamb, ib. How to
I), 238. Jelly oſcream', 282. - chuſe lamb.4'8. '
-- Hartſhnrnjelly,.2il;. A ribþand LA LZPRBYS, how to dreſs. '79.
- jelly. ib. Calvcsſeetjelly, 286. . To fry lampreys, ' To pot
Currantjclly, ib. A turkey, &e. lampreys, 231. _ - *
. in jelly- 331- - LARKL, ſauce ſor, 5. Direction' ſo'
(INDIA pickle, how to make, 334. roalling larks, 14. How to dreſs
Þswrcu, how to make an Iplwich larks, 96. To dreſs larks pear
' almond pudding. 216. ſaſhion,97.To chuſclarks,322.
- leon-monds, how to take out oſ LEMON ſauce ſor boiled ſowl. how
' linen, 334. How to keep ir'on to make, 6.;. To make lemon
from rolling,
' Iarſinculss jelly,366.
how to' make,_ tarts, 145. To pickle lemans,
266. To make lemon cheeſe
' - 238.- , cakes, two ways, z"t). To make
lstnuoſhow to make the floating; ' . lemon crcam, two ways, 281.
iſland, 290. How to keep lemans, two ways,
ITAL'AN, how to make 31 r. To make a lemOneJ hoo
ct'puddingnlt. ' an-Italian '
- ney-comb, 352. A leman tower
Jucc, to dreſs a jugg'd hare, 97. or pudding, 357. To make the
- 'JULY, the producl oſtue kitcht-n . clear lcmon Cream, ib. - þ
' and fruitgardenthismonth,3:6. LETTUCE-STALKS, to dry them, -
JUtrnALLs, how to make, '09. 344
juxe, the product of kitchen and Levne-r, how to choſe, 324..
- fruit garden this month, 326._ Luxas, how to pickle, 269.
Lmp, how to chuſe, 324.. '
KrcitsuAws, ho'w to make, 163. LrNeN, how to take iron molds_
Kroutrſinznxs. SeeBurts. out oſ. 334.
liuors, a fiſh, how to chuſe, 322. LlP-SALVE, a fine one, 333. -
L . Lrvens, how to dreſs livers with
I
c a, gold or ſilver, how to clean,
*1)'s. . * . , , .l t a'
muſhroom ſauce, 69. A regoo _ '
- o
 'ſ . " ETN D E'x'.z
oflivers, r r 1. A liver pudding bottom of' the pot, 48. To pre- '
boiled, 245. '- - 'ſerve ſalt meat, 339. * '.
Lon, how to make buttered MILK, how to make rice milk.15'3.
loaves, 191. To make a boiled , Artificial aſſes milk, 239. Cow'
loaf, 215. r milk next to aſſes milk, ab. _To -
n-'l..a
Less-tus, how to butterlobſiers, ' make milk water, 316, 373.
two ways, 185. How to roaſt Milk ſoop the Dutch way,3.1,z.
lobllers, 186. To make a lob Mild-21' pudding, to make, 209.
flcr pye, 228. "I'o pot alobller, Mruce-Pres, the beſt way (0 make
I._"on.'_-n-.u'_-\n.-
i.
230. To chaſe lobſters, 325. them. 142. To make Lent
' M mince-pies, 228.
Mncnaoons, how to make, 276. MINT, how to dillil mint. 314..1
Macxn n, how to boil, 172. To Moorcsurue, how to make, 289.
broil mackrel whole, 74. To MUFFrNs, hcw to make. 298ſi
pickle or bake mackrel to keep MULIXERR'SI, how to make a '
'\ 'O-'
all the year, 229. To ſouſe pudding oſ, azo.
mzckrel, 230.. To pickle mak MUSH aoous, lmw to make mulh
. rcl, called cavcach, 259. To room ſauce ſor white fowls of all
chuſe maclzrel, 3:+. Mackrel ſorts, 67. For white fowls boil
dreſſed the Italian way, 343. ed,ib. To makea white ſricaſey
Thewayoſcuring mackrel,381. oſmuſhrooms, '91. To ragdo
To dreſs cured mackrel, ib. muſhrooms, 193., 'To pickle'
' Man hoc, two cures for the bite. muſhrooms ſor the ſea, 241. To
of, 328, 329. make muſhroom powder. 242.
IUADE-msnes, 2', 103. Rules to To keep muſhrooms without
be obſerved in all made-dilhes, . pickle, ib. To pickle muſh
xcz. A pretty made-diſh. 162. rooms white, 266. To make
- Manua- caxnſhowto make,:76. pickle ſor muſhrooms, ib. 312.
MAlD, directions to the houſe 'ſo raiſe mulhrooms, 572.
' maid, 330. - _ w -Mus'aer., how to make muſſel
Mucu, truizs then laſting, 325. ſoop, 149. To ſlew or dreſs
MARLE, a rilh, how to chuſc. 322. muſſcls, three ways. '87. 'ſo
Mauuuoe oſomngcs, how to make a muſſel pye, 228; To
make, ger. To make white pickle muſſcls, 269. U
- marmalade,ib. Red marmalade, Mur-ron, how to roall mutton. z/i
302. Marmalade of eggs the lzzThc ſaddle and chine oſmutzl'
jews way. 345. Marmalade oſ _ ton, what; '2. 'ſhe time rcquir-'
-, cherries,353. Oſquince, white, ed for roalling the ſeveral pieces,
354 oſ mutton. '12. To roall. mue-'
Manaow, how to make a marrow ton veuiſon faſhion, lo. To '
pudding, '31. -dra'w mutton gravy, 18. To ra-r
' MAY, the product of the kitchen goo a leg oſ mutton, 22. -
and ſruitgurdenthis month,3 :6'. collar a breaſt oſ mutton, 31.
Mean, how to make. 353. To Another way to dreſs a breall oſJ
make white mead, 374. . mutton, ib. To dreſs'a leg of
'MEAT, how to keep meathot,14. muuon a la royale, 44. A ldg
'In prevent its ſticking to the ' of mutton a la hautgout, ib. 'lþ
' " rpall
_ ' 'I N_ D- E X."
.-_roall a leg oſ mutton with oy flummery, 287. Cat-cakes, 29'
flers, 45. To roaſt a leg oſmut Ocronsn, the product oſ the'
_ =mn with cockles, ib. A ſhoul-_ kitchen and ſruit garden thiy
. _der of mutton in epigram', ib. month, 327. _ -
L-A harrieo of mutton, ib. To OLIVE, how to make an olive
_ zFrench' a hind ſaddle Ofmutton, pye, '1'3 show tomake aragoozof _ ' ct
OKIONS,
_' ib. Another French way call'd
_4 St. Menehout. 46. To _make onions, no. An onion ſoop.
za mutton haſh, 37. A ſecond '48. An onion pye, 224. To
7- way .to roaſt a leg oſ mutton, pickle onions, 256. 31__z. To
-'.* with oyflers, ib. To dreſs aleg make onion ſoop the Spaniſh
way, 342.how to make'orange
oſ mutton to eat like Veniſon, Ounce, ſi
_ 84. 'I'o dreſs mutton the Tur
.kilh way. ib. A ſhoulder oſmut tarts, tas. Orange
Orangepuddings ſool, 153. ' i
ſour way5,_207,
ton with a ragoo oſturnips, ib. w_._-_.-<._-.a:'
Toſtuffa leg or lltoulder oſmut 208. An orangeado pye, 224.
ton, 49. 'Baked mutton chops, Orange butter, 280. Orange
' o. To boil a' leg oſmutton cream, :S:. Orange wine, '29..
ſike veniſon, 5. Mutton ehops To make Orange wine with raio.
_Zn diſguiſe, 73. Mutton lte ſins, ib. Orange marmalad-e, '
bnb'd. 100. To dreſs a heck 30', How to preſerve,
of mutton called the ltally diſh, oranges whole, 302. Tomake '
ſi_-'4.-*"-..',_'\
ib. haſh
To To haſh cold mutton,
mutton 115. ſi
like veniſon, orange waſers, 351. Orange
cakes, ib. Grange loaves, 346.
ib. To make mutton gravy, Orange biſcuits, 364..
122. Mutton broth, 126. Mut Oa'rocan's, how to dreſs, 96. '
i 'for
ton the
pye, ſick,
136. 233. 'ſo broth
'Mutton make Ovm for baking, how to be built,
300.
Ox, how to bake an ox's head, 20. i A
it for very weak people, ib.
To make mutton hams, 258. To ſtew ox palates.' 22. To
'How to chuſe mutton, 318. ſricaſey ox palates, 43. To
roaſt ox palates, ib. To pickle
V Near-names, how tO-pickle, ox palates, 103. Ox Palate'
. 26 5. baked, 118. How to
' make
_ '
NORFOLK dumplings, how to gravy of _ox kidneys, tzt,_ _Ox
' make, 221. ct o cheek pye, '39. '
Non-ru, lady. her way, oſjarring xroan, how to make' an Ox
- cherries, 300. ford puddin-g. 133.
NOVEMBEK, the product oſ the 'OY$T_BR$, how to make a ragoo
kitchen and ſmit garden this oſ, no. To make mock oyller -
m0nth,328. ' ' ſauce, either ſor turkiesorſowla
\\'Nurus-cue, how to make, 373. boil'd, 67. To make an oyſtet'
ſoop, 150. Oyfler ſauce, t7r.'_ ._
Oh'r-pudding. how to bake. '30. Tomakecollopsoſoyliers, 186.
'i145-. Oatmeal ltaſly pudding, To ragoo oyllers, 183.'1'0
How make
to- ſi
zhow to make, 155. Oatmeal oyller ' loaves, 195.
tpudding, 206, 245. Oatmeal _ i pickle oyſters, 269.
a 4 'P.
 ._ 11 'N D E' X' _
.'...' -vp_' . To make a gret 21 peaſe ſoop for
face-unu- or Indian pickle, ditto two ways, 147. How to
- how renne,
i ' PAlN to make,how
377.
to make, 163. t make peaſe porridge, 152. TB
dreſs peaſeFranc0iſe,203.Green
Panaoa, how to'make. 320. peaſe with Cream, 204.'1'0 ma ke
' Pancaxes, how to make, '59. peaſe pudding, 246._ l'o kec
To make fine pancakes, ſour .green peaſe till Chriſtmas. 31 ..
ways, 160. Rice pancakes, 161. 376. Another way to prcſervc
Panacea', how to diſtil. 314. green peaſe, ib. To flew greet:
'Pa-names, how to dreſs, '6. How peaſe the'jews way, 341. A
to ſtew, 195. To maſh, ib. ' Spaniſh peaſe ſoop, 342. Att
' PA't'runc-e, ſauce for partridge, other way to dreſs pcaſe,343. '
PELLOW, how to makeit thelnſi'-
15. Directions
ct - trxdges, 14., 91.for malhing par
To boil par
diau way, rot. Another way
ttidges, 91. "ſo dreſs partridge: to make a pellow, 102. .
-- a la braiſe. 92. To make par PZNNY*ROYAL, how t0diſtil,311'.
.- tridge pains, ib. The French PEPPER cakes. how to make. 274..
- way oſdreffing partridges, 103. Pucasau'rs may be larded, 11',
- Another way to boil partridges, To roaſt pheaſants, 93. To
- 235. Fow to chaſe a partridge, ficw pheaſants, ib. To dreſs
cock or hen, 322. a pheaſant a la braiſe, 95.. Tq
TASTY, how to makelittle paſties, boil aphcaſant, ib. To choſe
' - 117. To make petit paſties, for a cock or hcn pheaſanr, 322.
garniſhing oſdiſhes, ib. How To chuſe pheaſant poults, ib. I
to make _veniſon paſty, 140. PICKLE, to pickleox palates, 1080
To makepaſty oſa loinoſmut- _ To pickle park, 256. A pickle
. ton, 141. ſor park with is'to be eat ſoon',
Peacuzs, to pickle, 263. How 257. To pickle mackrel, called
to make ſyrup oſ peach-bloſ caveach. 259. To pickle_wal
ſoms, 304.. How to preſerve nuts green. 60. To pickle"
peaches two ways, 307. How walnuts white, ib. To pickle
to dry peac'nes, 347. * walnuts black, 261. To pickle
"Plant, to make ſugar oſpearl, gerkins. 262. "ſo pickle large
' '6. cucumbers in flices, ib. To.
*P£3A1kS, how to ſlew, 161. To ſtew * 'pickle aſparagus, 263. To pie;
pears'in a ſauce pan, 162. To kle peachcs, ibii. To pickle
flew pears purple, ib. How ro rcddiſh pods, 294.. To pickLe
make pear pudding, 220. Prar French beans. 1bid. To pickle &Dun-_ _
pye, 225. To keep pear plumbs cauliſlowers, ibid. To pickle
for tarts or pies, 311. How to beer-root, 36*. To pickle
.dry pears without ſugar. 344.. white plumbs, t'oid. To pickle
To dry pear plumbs, 359. nectarincs and apricors, ibidl
- Psase, how to flew peaſe and let To pickle onions, ibid. -To' ' 'm'.-',.a,,y-up,

tuce, 111.How to make a green pickle lemons, 266. 'l'o pickle

peaſe ſoop, 124. 'A white pcaſe muſhrooms white, ibid. To' A
ſoop.twc ways,1z5.Howtomake make. pickle for muſhrooms. ib."
- pegſe ſoop ſora ſalt dinner, 146. * 'ſo pickle codlings, 267. TQ'.
pickle

hfl;_.
 two' EpigeOns the Ieaiian'ſimyſi'gſigl
'i ipickle red eurrant;,7-iþ.'--To
> -_.pickle ſennel, ib. To 'pickle Pins, how tol make a very fine -
"grapes, ib. To pickle bar,
.berries, 268. To pickle red
.cabb'age. ib. To pickle gol.
den pippins,
ctflertion buds ib. To pickle'
and lime', 269.
'To pickle oyflers, cocl-zles, and
,- muſſels, ib. To' pickle young
ſticken. or young artichr-kcs, ib.
'1-0 pickle arriehoke bmtoms,
. '270. .To pickle ſumphirc, ib.
' '* Topickle elder ſhoots inimita
_tion oſbamboo, ib. Rules to
. be obſerved in pickling, 271.
' "ſo pickle ſmelts, 308. A Fur
>i _ .
ſweet lamb or veal pye. r34._,_ .'- - -
To make apre'ty ſweet lamb'
pye, ib. A ſavoury vealpyerw
- ib; A ſavoury lamb or veal
pye, 135. A ealf's foot pye, ib.
_An olive pye, ib. How to ſea
' ſonznn egg pye, '36. To make
a mutton pye, ib. To make
a beeſ ſtcak pye, ibid. To
, make-a ham pye, ib. How to
make a pigeon pye, 137. To
make mgiblet pye, ibid. 'Td
' make a duck pye, ibid. To
maken thicken p re, 138. To _1 - , . -.,a nc-W

L ther, directions in pick1ing*.339. ' make a Cheſhire Pork pye,. ib..

To make a pickle for fine pur A Dcvonſhire ſquab pye, ib.
ple cahbuge, 37 2. To make - An oxzeheck pye, ibid, AV
pacoctillu, or Indian pickle-377 Shropſhire pye. ib. A York
'I'o pickle a huttock oſbeef,_38:.
- ſhire Chriſtmas pye, ibid.-- A
Plcmns, directions for roafling gooſe pye, 140. .A calf's head
pigeons, 6, 8. 14. To broil
- pye, 1.;r. Thebeſ! way to. '
Pikcomn 6- To make a ſri. make mince pies, 142. To
- caſey oſpigeons, 25. To boil make cruſts
Pigeons, 85. To a la daube 'l'o make an ſur great pies,
artichoke My, " ſi'
pye,223,.
Apu. _l m
Pigeons, ibid. Pigeons on ' A ſweet egg pye. lb.
poir, 86. Pigeons ſtoved, ib. latoe pye, 224.. An onion pye,
Pigcons ſur tout, ib. Pige ib. An orangeado pye,.ibid.
, ons in compare, with white A ſkirret pye, ib. An apple
ſauce, 87. To' make a French v pye. 225. A cherry pye. ib.
, vFupton oſ. pigeons, ib. Pi A plumb pye, ib. A gooſe- -
_ geons boiled with rica, ibid. berry pye, ib. A ſalt fiſh pye,.
Pigeons tranſmogrified, 88. ibid. A carp pye,-226. A
Pigeons in ſricandos, ib. To ſeal pye, ibid. An eel pye, '
maſt pigeons with a ſarce. ib. 227. A herring pye, ib. A
To dreſs pigeon: a ſole-il, 89. ſalmon pye, ibjd. A- lo_bſier
.Pxgeons in a hole, ibid. Pi pye, 228. A muſſel pye,'bid,
ge-Ons in pimlico, ibid. To
. To make Lent246.
Aſowlpye, miuces pies, th. >', -
A Cheſhirſſe
dog pigeons, ibid. To flew
pigeons, 90. To dreſs cold park pye for ſea. 24.7. To?
Pigeons, 114. To maken pi make fiſh pies the Spaniſh Wah. 4
geon pye. 137. To boil pi 45- ' _. .
._' geons for the ſick, 235. To Plc. how to roaſt, 1.13- Sauee
' pot 'pigeons, 251. 'l'0_chuſc ſor a roaſh-d pig. ib. Different
gigeons, 322. To ſncaſcy ſons oſ ſauce for pig. '4. _ 'lro
runſ! the hind quarter oſa'pig
- ' -- lamb
 ._ _ _ -1--N-.-D
lamb uſhon. ib. How to bake with onions. let. To preſent:i
. o pig, ib. To dreſs pigs etty or pickle pigs feet and ear-m, ,
toes, 47. VLriOus way o dreſ t08. A Cheſhire pork pyc. I 383, ſ
fing a' pig, 60, 6'. A pig in 'Porkbrotlu 234.. Pork adding: *
jelly, 62. A pig the French 244. A Cheſhire park pye .ſor 'i .
way,ib. A pig au pere-douillet, ſea. 247. To pickle pork, 256.
' ib. A pig matelotc, 63. A pig ' Park which is to be eaten ſoon, i
like a ſat lamb, ib. To dreſs a 257. Pork harm, 258. The ſca if
pig with the hair On, ib. A ſon for pork, 318. To choſe e
pig with the 'kin on, 64.. How _ pork. 319. ' N_T.._
'F.- _.v, _.-p a._-'z>w- 'v1"
to collar a pig, 2 4.. ' Ponnnna, how to make plumb a; a'
Ptxa, how to dre s apike, 7g, porridge for Chriſtmas. l zz.
tzo. To pot apike, 231. To . peaſe porridge, 'tgai Plumb'
chuſe pike, 324. porridge or barley gruel, I 54..
PlPPiNS whole, how to flew, 262. PORZTABLB ſoop, how to make,
how to preſerve, pippins in je] l 8. .
ly, 349. To preſerve pippins Pox-room. cakes, how to make,
in fliees, 361. a .
Pnrr,tomakeapithpuddingnzo. PosZt-r, how to make a ſack
PLAcvz, to make plague-water, poſſct, three ways, 155. _
. 3113. A receipt againſt the POTATOES, ſeveral ways oſdreſ
a ue, 32 . . ſing potatoes, 16. To make po
Ptflrfe, to bgil plaiſe, 235. How tatoe cakes, 192. Potatoe pud
_to choſe plaiſe, 325. ding, .ſcveral ways, 193, 206,
Paovens, to dreſs them ſeveral zc7. Potatoes like acollar of
, ways,96.To chuſe plovers, 322. vbal or mutton, 193. Tobroil
Pumu, to make plumb porridge otatoes, ib.- To lry potatoes,
-._\. 7- r-*\._w
Wr-.
for Chriſtmas, tzz. A boiled tb. Maſh'd potatocs, ib. A po
plumb pudding, 131. Plumb tatoe pye, 224..
porridge, '54. Plumb gruel, Porp how to pota lobfler, 230.
ab. A white pear plumb pod Eels. 231. Lampreys, ib. L hars,
ding, 218, '220. To pickle ib. A pike, ib. Salmon, two
whiteplumbs, 265. To make ways, 232. Pigeons, 251. A
_littlc plumb cakes, 278. To cold tongue, beeſ, or veniſori,
preſrrve the large green plumbs, 252. Veniſon ib. A tongue, ib
307. To keep pear plumbs for A ſine way to pot a t0ng0e,253.
tarts Or pies, 311. 'To dry To pot beeſ like veniſon, ib.
plumbs,3+6. How to preſerve Cheſhire chceſe,_z54,. To ſave
lumbs green, 354.. To pre potted birds, 259.
Ferve white pear plumbs, 358. Per-race, brown how to make,
-PocKe-r-soor,howtomake,
Pſiorrnwam cordial, bow127. to 374. To make white barley pot
rage with a chicken in the mid
make, 374. . _ dle, 375. _
Pout, how to roaſt the different Pou LTnY, directions concerning'
pieces of, 3, 12. Gravy or ſauces 'calling poultry. 14.. -Scaſons
for pork, 3. To boil pickled for different kinds of poultry,
pork, zo. 'To ſtuff a chine of zao, 32'. How to choſe poul
park, 60. To dreſs loin oſpork try, 311. Pownui,
 .\
-_v

f_ ſi þ
.L: '. . * '1 N'D'E x. &cſþ '33.
puddings,
Pan/oak. ſweet, how- to make ſor How to _
eloaths, 366. - - make pretty almond puddings,
_ 1,I_>A\VN3, how to flew, '86. How '66.An oarrneal pudding. 206.
to choſe prawns, 325. A potatoe pudding, three ways - -
Ptt-combs,
usuva,107.
how toTo
preſcrvecocks
preſervſie or 1 ib. 207. An orange pudding, '
four ways, ib. 208. A lemon
pickle pigs ſect and ears, 108. ' pudding. ib. An almond pud- .
'l'o proſerve apricots, 304. 348. ding, ib. 'How to boil an al
'i * Damſons whole, 30;.' Gooſe mond pudding, 209. Aſagoe
berries whole, 16. Whitcwal- * Fudding, ib; A millet pudding
' _ - nuts, 306. Green walnuts, ib. A carrot pudding, two ways
ib, Large green plumbs, 307. ib. zto. To make a cowflip *
' Peachcs two ways, ib. Arti . pudding, ib. A quince apricot
chokes all the year,309. French ' or white pear piumb pudding,
beans all the year, 310. Grcen - ib. Apea'rl barley pudding, ib._
pcaſctillChriſtmasib.Another - A French barley pudding, 211.
way to preſerve green peaſe, ib. An apple pudding, ib. An Ita
'Creon gooſeberries till Chriſt lian pudding, ib. A rice pud
mas, ib. Red gooſeberries 3t t. ding. thrte ways, ib. 212. To '
NValnuts all the year, ib. Le- ' boil a cuf'lard pudding, ib. A _
mons. two ways, ib. ' White flour pudding. ib. A battet'
bullice, pear plumbs, or dam- - ppdding. 213. Ahatterpud7 '
ſons, &c. ſortarts or pies, ib. ding without eggs, ib. A grate
358.'ſo preſerve artichokes the l ful pudding, ib. A bread pud..
ding. ib. A fiſſne bread pudding - .
Spaniſh way, 344. Pippins in
jelly349.White quinceswhole, 214. ib.
ding, An Aordinary bread puſſd-
baked bread pud >
35r.Apricotsor lumbsgrcen,
354. Cherries,tb 359. Bar ding, ib. A ehcſnu't pudding
berries, 355. White pear 215. A fine plain baked pud- '
' - plumbs, 358. Currants, ibid. ding. ib. Prctty littlecheeſe
, Raſpberries, ibld. Pippinsin curd puddings, ib. An apricot
flices, 361. 'ſhe join Way oſ pudding,ptzdding,
almond 716. Theib. Ipſwieh
AJ'CP _ m
- preſerving ſalmon, and all ſorts
-- - olſiſiſh, 376. To prcl'crvet'ipe
micclia pudding, ib. To make .£ -"
> 'ſi' to go to the Eali-Indies, 379. puddings ſor little diſhes, 217.
i PRUNE pudding, tornake, 210.
. A ſwrermeat pudding, ib. A
PUDDLNC, how to bake an oat fine plain pndding, ib. A rata
x ' -' , pudding, 130. llowto mal-tea
callſi's foot pudding, ib. A pith ſia pudding. 228. A bread and
butter puu'ding, ib. A boiled
rice pudding, ib. A cheap
pudding, ib. A 'narrowPud- v *. puddmg,ih.Acheap rice ſſ_ ſ _
plain'ice
1 ding, '31. A boiled ſuet pud.
s ' - ding, ib. A boiled plumb pud. pudding, 219. A cheap baked
-, ding. ib. A YOrkFr-irc pudding rice pudding, ib. -A ſpinaeh
t i ib. A fleak pudding,132.Aver puddtng. ib. A quaking pud
micclla pull-ling with marrow ding, ib. A cream pudding,
- ib. An Oxford pudding, 133. 220. A ſpoonſul pudding, ib.
Rules to be obſerved in making To make a prone pudding, ib.
* ' . An
 '

.-'-1_N.'D E X.
- An app' *pudding 2ſizo. A park RAÞlSH pods, to pickle', 264.."
o.- beeſ, &e. pudding. 244. A
_, rice pudding, ib. A ſuet pud
*- - ding,:4g.A liver pudding boil
A ' ,. ed, ib. An oatmeal pudding
' - ib. 'To bake an oatmealpud
v ding, ib. To bake a rice pud
ding, ib. To make a peaſ: pod
, ding, 246. Almondhogs pud
dings, three ways, 248. 249.
Hogs puddings with Currams,
249. Black puddings, ib.Apud
ding with the blood ofa gooſe
230. Tn make Engliſh jew:
puddings for ſixpence, 375.
Carolica rice pudding. 383.
Pore-uses, how to make. 145.'
. PULu-rs. how to dreſs pullets a
,la Sante Menehout, 72.
Purrpx, how to make a pupton
oſapples,_ 161.
Prz, See PlE.
Queen, to make a quinee pud
ding, no. Bince wine, 293.
To prcſervc red quinces whole
. 303. To makejelly ſor quin
ces. ib. To make ſyrup of
quinces, 304. Quince cakes, Ran marmalade, to make, 302.
_ 30'7. To prcſerve white quiuces RHIBAUDJZUY, to make, 283.
' whole, 351. To make marma RlCB, how to boil, lot. How
lade oſ quinces white, 354.
* (Luna of paper pancakes, how
' to make, 160. '
. * R.
'Rannrrsſiauceſor boiled rabbits,
9. low to roaſt rabbits. z 1.
Sauee ſo' roaſted rabbits, ib.
Racoo, 'how_to 'agoo a leg oſ
mutton, 22.,1-logsſeetandears,
25. A neck of veal, 28. A
breaſt of vea', two ways," 29.'
A piece of beeſ, 33. Cucum
bers, 109.' Oyflers. no. 188.
- Aſparagus, no. Limrs, l t t,
Caulifiowers, ib. Gravy for a
ragoo, 121. To ragoo endivc,
'88. Frenchbeans, 187',196.
Ragoo of beans with a force.
196. Bean: ragoo'd with a caib -
bage, '97. Bean: ragoo'd with
par1i1ips,ib. Beaus ragoo'd wi th
potatoes. ib. To ragoo celery,
198. Muſhrooms, ib. A ra
goo of eggs, '99. Bean: in ra
goo, zoz. -
R/usm wine, how to make, 19 l ,
M359*' -
RASPBERRY, to make raſpberry
giam, 286. Raſpberry wine,
:94.._ To preſervc raſpbcrries,
b'.
RAZI'SAFIA, '
how to make a rataſia
pudding. 218. To make rata
ſia cream, 283.
to make a rice ſuop, 15'. A
rice white pot, 152. Rice milk lv".
'53. Rice pzncakes, 161. A
rice pudding, ſoul-ways, 21 l, r.
212., 244. . A boiled rice pud.
ding, 218. Acheapiice pud. > .
ding,ib. To make a cheap plain _-1-
-v,
v-
ÞJ
ar.
run-r
\q-_.z 4WvI-M_.,/_A

How to roaſt a rabbit hare ſa rice pudding, 219. To make a.

ſhion,
23.'1'0ib. To ſricaſey rabbits,
dreſsPox-tugueiſie rabbits, cheap baked rice pudding. ib.
A rice pudding baked. :4,.
8. Rabbits ſurpriſe, ib. To R'CH, Mr. a diſh oſmutton eon
oil rabbits, 99. 234. To dreſs ' ttived by him. '00.
rabbits in caſſcrole. 99. To. LOAs'HNC, directions ſur, 1, 12,
mzkc n$cotch rabbit. '90. A , xg. Toroaſtbeef, 2.12. Mut'. . .
'Lh
Welch tabbit, ib. An Engliſh tun, ib. Lamb, 2. Houſelamb
rabbit, um ways, ib. To _ 13. Veal, 2,13.P0r1:, 3,13__A
- chaſe rabbits, 223. * P'g'
 a-" on .... -
1

' "4.,-.

'1.
'_1N-ozE X." :_,.:Why
, .'...
. -. m_

_ pig, ib. The hind quarter oſa Sunon cake,how to make,'273.

pig lamb faſhion, 4. Gecſe, 'Sacoe pudding, how .10' make, '
mrkies, &e. e, 6, 13. Wood 209. To boil ſagoe, 237.
cocks and ſnipes, b, 14.. A Satamoncoxnr, how 10 make '
. hare, 6, 13. To roaſt veniſon, three ways, 1 16, 1 17.'1'0 make
10; ' Mutton' veniſon faſhion, ſalamongundy ſor a middle diſh
ib. To mail a tongue or uddcr at ſupper, 103. *
11. Rabbits, ib. To roaſt a SA LLAU, how to dreſs brockley in
- rabbit hare faſhion, ib. To roaſt ſallad, 192. To raiſe a ſallad
a ſowl'pheaſant ſaſhion, ibid. in two hours at the fire, 313. -
, Fowls, 14.- Tume and wild SALMON, how to broil, 171. 173.
_ ducksLteals, wig'euns, wood- . . To dreſs a jole of pickled ſal
cocks, ſnipes, partridge-s, and mon, ib. 'ſo bake ſalmon, ib.
- larks, ib. To roaſt a tur key the To dreſs ſalmon au court Eouil- '
gcnteel way, 32. Ox palace: lon, 177. Salmon ala braiſe,
4 3. A leg oſ mutton with oy ib. Salmon in caſes, 178. To'
ile's, 45. A leg oſmutton with make a ſalmon pye,-227. To ,_-.._4.- .-4,Q-
cockle', ib. A pig with the hair collar ſalmon, 228, 255. To
On, 63. A pig with the ſkin on, chuſe ſalmon, 324.. Picklcd 'r.-><44.-4o
v 64. To roail tripe, 66. A tur ſalmon, 325. Thejewsway of
key, ib. To roaſt a ſon-i with preſerving ſalmon, 278. Dried
cheſnuts, 72. Chickens roaſted ſalmon, how to dreſs, 380.
with ſorccmeat and cucumbers, .sALoor, how to boil, 237. r
_ 74.. _ Directions ſnr roaſiing a SAMPHIRE, haw to pickle. 270.
" gooſe, 81. A green gonſe, 82. SALT, what kind bell ſorpreſe-rv
_ To roail pigcons, 84. To roaſt ing meat or butter, 330.
, pigeons wi:h a'ſarce, 88. To SA'rrms, white or ſlowered ſilk' ' '>.; .7.
-., ., :

roail a calſ's liver, 94. Par _ with gold and -'.lver.in them, "
_tridees. ib. Phcaſants, 93. - Sauee, how tohow
clean, 366. a rich and ct
to make
Snipes,a 01
i .roall woodcoeks,
cod's 94. '.l'o
head, 168. A . .,.
cheap ſauce, Preſ. ii. How to
- vpieccoſſreſhſturgeon, 180. A
amake
pig, different
4. Sauceſorts
ſoraoſſ:uee
gooſe, ſo:
5. ſi
fiilet or collar oſilurgcon, 181.
To roaſt labſlers, 185. A turkey, ib. Fowls. ib. Ducks
Roors, directions ſor dreſſing .ib. Pheaſants and partridges
them, 13. ib. Larks, ib. Different ſorts .
Rosas how to make conſerve oſ oſſauce ſor a hare, 7. Directi.
rt'd roſes, 303. To make ſyrup ons concerning the ſauce ſor '-m4'-._"wz_-'<
oſ roſes, ib. To diſlil red roſe ſieaks, 8. Sa'uce 'for a boiled
buds, 314.. turkey, 9. A boiled gooſe, ib. _*
ROYALſſiLKCſSJWU-'to make,157. ' Boited ducks or rabbits ib. Diſ- H'
Rurr-s and Ram. Lincolnſhire ſercnt ſorts oſ ſauce for veniſon. .
'birds. lznw to dreſu, 96. To 10. Oyller ſauce either ſor tur
_chuſe ruſſs, 3zz. kies or ſowls boiled, 67. Muſh--
room ſauce ſorwhite fowls oſall
SACK poſſet, how to make, three ſuſlS. ib. Muſhroom ſauce for . .'
_wuys. 155. To make ſack cream white ſowls boiled, ib. Celery
like butter, 361. r. ndz- i ſauce.
 '.'3'*r*"1\i 1) Satan-satten,
EIX'. how tſioſi make,
v ſi ſauce-either for roaſted or boiled
i fowls', turkie", partridges; or.
ſor roaſled or boiled fowls, tur- v
any Other game, ib. Brown ce kies. partridgcs; or any other '
lery ſauce, ib. Egg ſauce ſor game, 67. To make brown ce.
roaſted chickene, ib. Shalot lery ſauce, 68. 'l'o ragoo'cele- *
ſauce ſor roaflcd ſowls,ib. Shar ry, 198. Fry'd celery, zog.
lot ſauce ſor a ſcrag of mutton . Celery with crcam, 206.
boiled, 69. To dreſs livers with SIPTEMBZR, the product oſ the
muſhroom ſauce, ib. To make kitehen, and ſruit-garden-this
a pretty little ſauce, ib. Lemon mcnth,*3z7.
ſauce ſcr boiled ſowls, ib. Sauce Sue'r. to make a boiled ſuet pud
for a brace oſpartridges, phea ding, 131. Suet dumplings,
ſants, 0r any thing you pleaſe, 133. r -
106. Fiſh ſauce with lo_bller, SHAD, how to chuſe, 324.
'18. Shrimp ſauce, 119. Oyſ SHALOT, to make ſhalotſauce ſor
' ter ſauce, ib. Anchovy ſauce, roaſted fowls, 68. For a ſcrag
ib. Gravy ſorwhite ſauce, '2 r. oſmutton boiled, 69.
Fiſh ſauce to keep the whole Snaar, to bakeaſheep'shead,28.
"SAUSAOSS,
year, 24.',how to ſry,113. To i - To dreſs ſheep's rumps with
rice, 49. The different parts
make ſine ſeuſages, 250. Com cſa ſheep, 317.
. mon ſauſages, 251. Bologna SHREWSBURY CAKII, how to
ſauſages, ib. HambUrgh ſBU' make, 276. *
ſages, 370. Sauſages aſter the Size. r M P ſauce, how to make. 119.
. German way, ib. ' To boil ſhrimps,
ſhrimps, 171. ſhrimps,
186.T0 grill Tollew ſi
' saves-s forced and ſtewed, how
1 to dreſs, 113. 193.
191. To'I'oehuſe
dreſs butter'd ſhrimps,
ſhrimps, 325. ſi
ſ *' SCARE, how to
t5 make
ſeare aſcate
a hare,ſoop,
97.
Scarz, how
SHROPSHlRH pye, to make, 139.
150. To crimp ſcate, 182. 'ſo SlLxs', directions ſor them, 233.
ſricaſey ſcate white, ib. To ſri. StLKs, how toclean, 366.- See
caſey it brown, ib. ' To chuſe Sa'rfrm.
- ſcate, 324. ' SILVER-LACEJIOW toclean.36-,
SCOLLOPS, how toſicw, 187. SKI RR 11*r,to makeſkirret ſtitters,_
SCOTCH, how to dreſs Scotch col 1;7. To ſricaſey ſkerrts, 189.
- lops, 21. To dreſs whiteScorch To make a lkirtct pye, 224.]
collops, ib. Scotch collops a la SLlP-COATChCCſE, to make, 373;
Braneois, 5;. Scotch collopa SMELTS. how to pickle, 308. 'ſo
larded, 56. To do them white, ſry ſmelts, 213. 'ſo chuſe
ib." Scotch chickens, 77. Scotch ſmelts, 324.. . -
'A barley broth, 126. To make a Swines, how to roaſt, 14, 94.
Scotch rabbit, rgo. The Scotch To dreſs ſnipes in aſurtout,9g.
way to make a pudding withthe To boil ſnipes, ib. To chaſe"
blood oſa gooſe, 250. 'ſo make ſuipes, 32 z.
* a Scotch haggaſs, 376. To Snow-na LLS, Carolina, how .to
make itſweetþwith fruit, ib. make. 383.
.S;zncarte,how tomake,z7z,z73 SOA Ls,how to ſricaſey ſoals white,
183.
 1, N -D. Eſi -x.->
- To flew tripe. 25. To flewſin
l 8 3. To ſricaſey ſonla brown,
5b.. To boil ſoals, 114. To turkey or fowl, 32. To flew I
_ make n ſon] pye, 2 26. To chuſe * kn'uckle oſ veal rWo ways. 33.'
ſeals, 324.. - - ' Beeſ fleaks, 38. To flewx"
00', how to make a cra'wfiſh rump oſ beeſtwo ways, 40. A . v
- ſoop, '23. '48. A good gravy rump oſbeeſor the briſcnir, the
* ſoop, '23. 243. Agreen penſe French way, 4'. Beeſ obbeu,
-_ ſoop, '24. A white peaſe'ſoop ib. Neats tangues wfiole, 43. -
two ways, 129. A ehcſnut Alamb or calſ's head, 52. A v '
' ſoop,ibid. Pocketſoop,rz7. . turkey or ſo'wl, in celery ſauce,
Pormble ſoop, 128. Rules to 68. A Furkey brown two ways.
be obſerved in making ſoops, 70. A pretty way' oſ ſtewing
_ 1 zg. Tomakepeaſe ſoop, 146, chickcns,76.To flew chickens,"
243. A green pcaſe ſoop two ' 78. Giblets xwo \vays,-83, 84.
- Ways, '47. To make ſoop mea To ſtew pigeons, 90. A (lewed
grc, ib. An onion ſoop, 148. pheaſnnt, 93. A hare, '98. To.
'An eel ſcaſſze
149.A ſoop,orib-thornback
A muſſel ſqop,
ſoup, 'flew cucumhers, 109. '95,zos.
' Stewed peaſc and lettuce, un; '
150. An oyllcr ſoop, ib. An To ſtew red cnbbage, uz.
nlmond ſooP, ib. A 'rice ſoop, Snvoys forced and flcwed, l 13.
151. A barley ſoop, ibi'd. A - To fiew pears, 161. To flew
turnip ſoop, ib. An egg ſoop, pears in a ſnucepnn, '62. To
152. To make Spaniſh ſoop, flew pears purple, ibid. PIp
- 34+- _ pins whole, ibid. A brace 0£
Son n 51., to dreſs wrth eggs, 191. carp, 166. To ſtewcod, 169.
Sou a cnou-r, howro make, 376. ' Eele, 175. To ſtew eels with
SPANrsH fritters, to make, 368. broth, ibld. To ſlew prawns,_
SP'NAcH, how to dreſs, 15,19.3.. ſhrimps, or crawfiſh, 186; To
To dreſs ſiewed ſplnach and . flew muſſels three ways. '87.'- _' " '
eggs, 194.'- How to boil ſpinnch Scollops, ib. To ſlew ſpinach_ *
when you have not room on the > and eggs, 194.. To flew pat
- ſircto doit byitſelſ. ib. How to ſnips, 195.
maken ſplnach pudding. 219. STlLL, how lo uſe the ordinary.
S'OONFU r. pudding, haw to . ſtill, 313. .
make, 220. STOCK-FlSH, todreſs, 379. 380._
SrAc's uennr wnren, how to' STUFF, to fiuffa leg or ſhoulde:
make. 220. oſmutton, 49. To ſtuffa chine
' S'ruxs, how to broil, 7. Direc oſ pork. 60.
lions concerning the ſauce for S'runczow, how'toroaſt a piece
ſieaks, 8. How [0 make a ſteal: oſſreſh ſturg'eon, 180.-'1'0 roafl
pudding, 132. Becſ ſlcaks aſ a fillet or collar of flurgeon,
ter the French way, 369. 181. To boil ſiurgeon; ibid.
STEE 1.; how to keep from rufling, How lo chuſe flurgeon. 324.
366. - Sucxeus," to pickle, 269, 312.
Sun-La cream, to make, 281. SUGAR or Puu. how tomnke, *
STERTION buds, to pickle, 269. 346. To clnriſy ſugar after
bſi'ſmv, how to ſtew ox- pulazes, zz. the Spaniſh way, 368. *
' Sun
 L'. -,- a_- '__>':.,'.-=-.> usen-A. -

l 4

._1 N_ D
Sunne water, to make, 3'5. _ to pot atongue, 253. To pic
Swu'rnzuns, how to ſricaſey. , kle tongues, 33 .
. -_:4. Sweetbreads of veal a la Tour, how '.o ma 'e a tort, 142.
"Dauphine, 57. Another way To make tort de moy, 143.
' to dreſs ſwecrbreads, 58. ' To make a butteredrorr, 289.
Swsznrur pudding, how to Txucu water, how to make
make, 217. 3'4' ' '
Sruasuns, to make, 284. To Turne, how to make a triſie,
. make everlaſting ſyllabubs, ib. 334- . ' .
Fine ſyllabubs from the cow, Turn, how to ſricaſey. 24. To
288. * '* _ ſry tripc, 25. To flew tripc, _
SX'Krxczbſrirter-s,tomake,r r. ib. To r'oaſt tripc, 66. To .
' SYRUP or' roſes, how to m'zr '0. preſerve tripe ro go to the Eaſt
_ 303. How to make ſyrup of lndics, 379.
citron, 504.. To make ſyrup of Taour, how to chuſe, 324.
ctelove illy-flowcrs, ibid. To
TRUFFLE: and MORELS, good
make iyrup oſpeach bloſſoms, _in ſnuccs and ſoops, 22. How
to uſe them, ib. 'ſi
. ibid. To make ſyrup oſ quin
ces, ibid. Tunnu-r, how toboil, '72. How
to bake a rurbut,'ibid. To
Taxszr, to make a tanſey two chuſe a turbut, 324.
ways, 164. To make a water Tunxzv. how to ruaſt, 5, 13,66.
_ ranſey, 203. A bean ranſey, Saucc for a turkey, 5. 18, 67,
' ibid. . 121. Sauce for a boiled turkey,
Turn, how to make different 9. Turkies may be larded, I 1.
ſorts of ram, 144. To make . To maſt a turkey the gemccl
pafle for tarts two ways, ibid. way, 32. 'To ſtew a turkey, ib.
' Turn how to roaſt, '4. 'l'oflewarurkeyincelcry ſauce,
Tsncr-r, how to fry, 168. To 68. To dreſs a turkey or ſow]
_ chuſe teach, 324. to þerſection, 70. To flew a
mwL-n.
THonxn/rcx ſoop,howto make, turkey brown two ways, ibid.
r o. To ſricaſey rhornback To ſouſeatu'rkeyinimiration of
w ire, 182. To do it brown, fiurgeon, 2 56. To chuſe acock
-> ibZd.To chuſe thornback, 324. or hen turkey or turkey poults,
Tunusu, how to chuſe, 322. 321. A turkey, &c. in jelly,
'Tanusſh how to make a liquor 333. Aturkey fiuſſedaſrerrhe
. for a child that has the rhrnſh, Hamburgh way,37o.Chickem
_ z4c._ and rurkics theDutch \vay,_3" r.
i ſi " . Toxcuz,howtoboil,8.Toroaſt,
TOAST, to make ſriedtoaſts, 166. Tumurs, how rodreſs,r(>. How
to makelurnipſoop; 151. How
I I. To dreſs a tongue and ud to make rurnip wine, 29+.
_' der forced, 42.- 'ſo ſricaſey Tunrudrow to dreſsarurrlerhe
nentstongues, ibid. 'ſo force XVeſi India way, 331. To dreſs '
_ a neat: rengue, 43. ' To flew ' i a mock turtle, 340.
r
' near:
potſia tongues whole,252.
cold tongue, ibid. To '
To \':\lNlSH,ayc]10wo
hmvromake,
ppr tongues, ibid. A fine way 263. A pretty varniflrrocolour'
little
 't N DFE- X.
Tlittle balltets, bowls, or any ſon, 64. To boil a haunch or -
board' where'nmhing hot is ſet v neck oſveniſon, (35. 'ſo haſh
\\ on, ibld. veniſon, 115. To make aye- -
Unutn. how to roafl, tt. niſon pally, 147. To make ſea
VEAL, how to roaſt, a. '3. To veniſon'. 247. To por veniſon,
draw veal gravy, 18. To dreſs ' 25:- To clauſe Veniſon, 319,
a fillet oſveal with c0l10ps, ar. 320. The ſeaſon ſor veniſon,
* To ſricaſey veal, 23. To ragoo 320. -..
a neck oſveal, 28. To ragoo a VBRMlCHLLAJIOW tom:ke,3o8.
breaſt oſ veal, 29. To dreſs a How to make a vermicella " -
breaſt oſ veal in hodge-podge, pudding, 216. To make aver
ib. To collar a breaſt oſ veal, micells pudding with marrow,
30. Tollew a knuckle oſVeal, 132. * -
To dreſs veal olives, 37. Vme-Lzave ſritters, how to ,
To dreſs a ſhoulder oſveal 'with make, 153. .
a ragoo oſturnips, 49. To dreſs Vmzcsn, how to make, 312.
veal a la Bourgeoiſe, 53. A diſ ' Uxnarnce cakes, how made,353
guiſed leg of veal and bacOn, *
ib. To make a pilaw oſveal, ib. .' W . . . t

To dreſs bombardcd veal, 4. Wnrus, how to make ſruit wa- '

To make veal rolls, ihid. 5To
. 7 make ol'ives oſveal the French
way,otctveal,
diſh 55. To ib.make a ſavoury
To make veal
blanquets, 56. A ſhould-er oſ '
Veal a l.. Remontou'e, ib; To
. dreſs ſwectbrcads oſ veal a la
-Dauphine, 57. How te mince '
"veal, '14. To ſry cold veal, ib. '
'ſo toſs up ccld veal white. ib.
To make a ſiorcndine of veal,
1'5. To make veal gravy, 122.
To make a very ſme ſweet veal
pye, '34. Two orhcr ways to
make a veal pye, ib. 135. To
boil a ſcrag oſveal. 233. To
' mince veal ſor ſick or weak
.pe0ple,235. Tocollarabreaſt
oſveal, 254. How to makeveal - ra'nſey, 203. To make chicken
hams', 257. To choſe Veal,
318. - ' t gruel, 238. Buttered water,
Vt'mscx, how to roaſt, to.Diſ
terentſortsofſauce ſurveniſon,
&bid. How to keep veniſon
ſweet, and make it freſh when
_it flinks. ibid. To make a
pretty diſh ofa breaſt oſveni
-jwv )\
fers oſ codlings, plumbs, &c
347. To make white wafers,
ib. To make brown wafers, ib.
To make gooſeberry wafers,
349. Orange wafers, 351.
Have-all"_A'._-<.'Mw"-A.'
Fruit wafers, 355.
Warm u-rs, how (O pickle green,
263, 312. dow to picklethem
white, ibid. To pickle them' '
black, 261.' How (0 preſcrve _
white walnuts, 306. To Pre
ſerve walnuts green, ib. How
to keep walnuts all the year,
311.' How to make walnut
. water, 313. .
War e a, how to make water ſrit
ters, 158. To make water
ſokey, 175. To make a water
water, 236. To make water
ib. Seed water, ibid. Barley- *
water, 232. Walnut water, *
'ziz7x' Treacle
Blackcherry water,
water', 314. -
ib._ſi Hyiſle-
rical water, ib. Red-roſe water,
- 315.$urſeit water, ibid, Milk ' i
u l'tcr,

,
 'U ._--
,
-_I* Nſſ D- E ' x.
t,

- - water," 316, 3723: The flag's Wine, how to make raiſin wine'
_lreart water, 272. Angelica 29r, 350. To tnakeelderwine.
. ,_ water, 373. Cordial poppy * ibid. To make arrange-wine,
_- water, 374. .- _ ibid. Orange wine with raiſins,
" ſi .Wuvu fiſh, how to brml, x7z,
,Wer.sr-r rabbits,howmmake, '90 ibid. Elder flower wine, 292.
i how to , Gpoſeberry wine, ib. Currant "_
_\Ves1*rrtnsren fool, wine, Cherry wine, 293.
make,t - . Bitch wine, ib. Quince wine,
53
' _WE$TPHALlA. See Ham. ibid. Cowflip wine. 294. Tur.
NVr-urr cream, how to make,
. nip wine, ib. Raſpberry wine,
284. To make whipt ſylla'- .
ibid. Blackberry wine, 350.
bubs, ibid. .,Woor>cocxs, how to maſt, 6,"
'XVr-u're POT, how to makensz. ' 14., 94.. \Voodcocks in a ſur
To make a rice white pot, ib." _ tout, 95. To boil woodcocksr
To make white ſritters, 157. ibid. To chuſe wcodcoeks,
.A white pear plumb pluddrng, ' zzz. '
zro. White marmalade, 39r. Y. .
White ears. how to chuſe, 3 r 2. _Y£ AST dnmplings, how to make,
Ts'ar-rmcs, how to boil, 171. 221. To prcſerve yeafl ſo' ſcſi' '
How to chqſe, 324.. veral mouths. 299.
IVrceous, how to roaſi, 14. YELLOW VARXHSH, to make;
To boil, 96. 365. ' X
Wros, how to make very good, Yortxsrr'ttr: pudding. hnw _to
277. To make light wigs, rb. v make, rzr. To make a Ym-k.
Another way to make good. ſhire Chriſtmas pye,139.Ymk.
'wi s, 355. _ . ſhire, why famous lur hams,
- WILZ-POWL, how to brorl, 172. A - 258.

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