SCHLESINGER LIBRARY RS flDlI N it I WOMEN'S ARCHIVES Transferred from HARVARD COLLEGE LIBRARY I 1960 Digitized by Google ART \ THE of € O O K E R Y, MADE PLAIN and EASY; ^ Which fer exceeds anr Thing o?theKiid } et publiflicd* CONTAINING, X. Ho«r to Roaft and BoU to Pcitcc- tion every Thinf ncceffiuy to be lent i:n to Table, Of Madc-dift^s. III. How expcnlive a French Cook's Sauce is. IV. To make a rfumber of pretty little Diihesfora Supper or Side-difh, and little Corner- diihcs lor a treat Table. V. To draft Rfli. VI. Of Soopt and Biotlit*' VII. Of Puddings. Via Of Pici. IX. For a Lent Dinner j a Kumlicr of] good DSfT^es, which yo« majr makcj ule ot at any other time. X. Diteaioos to prepare ptopcr Food for the Sick. XI. For Captains of Ships ; how to n^ake all uieful Tb'\n^ for a Voy- age y and fciuag out a Tabic on ^oudaSJup, . XIL 0£ Ho|;s PudUingi^ Saulages* Ac. XIII. To pot arid make Hanw, Ice. XIV. Of Pickling. XV. makuig C*kcs, See, XVI. Of Cheefccakcs, Creams, JcU * lies, Whip-Sy lhbubs, ike. XVII. Of tr.ziz BtCiril^ French Bread, MuSum^^c, XVIII. Jarring Cherries and PrefervM, Sec XIX. To make Anchovks, Vwmicella, Catchup, Vinegar, and to keep Arti« chokes, French Bean^ Jcc^ XX. OfDsftilUns. . XXT. How lo market • the Scafon of the y«ar for Bulcben Meat, Poiiltiy^ Fi/h, Herbs, Roots, and Fruit, XXII. A certain Cure for the BitO oTa * Mad Dug. By Dr. Mead. XXIII. A Hoceipt to keep ckv Anm To which arc added^ One hundred and fifty New and ufeful Receipts^ And a Copious 1»dkx» By a LADY. » A NEW EDITION. WITH The Order of a Modern Bill of Fare, for each Month, India Manner the DiOies are to be placed upon the TfbJe, LONDON, Printed for Sirahan, J, and F. RtwHgto/t^ y.Htnfon, Hawts and Co. H^. J^hn* JInif T. Longman, W. O'weny S, CrowHer, B» J^bitt, T Cafion, J. IVUkUy Robinfon^ T . Da-olcs, J. Robfon, T. Codtlt, T. Btekit %n4 Co. Dm/is, J* * Knox, Ni oll, ly. Ornifl,, T. Lo^vnJcs, R. Dymott, H. GardnTt Iticbardjaa, T. Durbam, R. Buldwin, and 'J, Bel/, 1774. [ Prict Fire fihftUiiitt bouarf. j Digitized by Google T.O THE R E A D E R. ■ • ♦ ■ ■ » ■ T Believe fbave attempted a branch of Cooietyi H'hicb nobody has yet thought 'worth their white to 'write upon :. iut as I have both feen^ and founds by experience^ that tbe^enerahty of fervants are greatly wanting in that poitU^ therefore I have, taken upon me to inftrult them in the beft manner I am capable ; and, I dare fay 9 that every fervant wio can but read wiU be capable of making a toler^ able good cook, and thofe uoho have the leafl notion of Cookery cannot mifs ^^bdng very good ones '. ^IbaveinQt wrote in the high polite Jiyle» I hope I fhaU be forgiven ; for my intention is to infiruSt the lower fort, and therefore mujl treat them in their cwn wof!. For example : when I bid tbem lard a fo^wl, if 1 ftjould bid them lard with large lardoons^ they would not krf o'^ wbat In$eant i but when I fay they muji lard w\tblittL pieces of bacon, they knowi what I mean* So$ in many other things in Cookery^ the grcdt cqqLs have fuch a hijgh ucay of exprefjing » A 2 • ' ' tbem^ Digitized by . ji S'otie KE ADE R. tbemfelves^ that the poor girls ^r^ atahfsio kno%g , f2}eaff : and in all Receipt Books yc^ print edi there are fuck 4tn ^dd-jumbh of things as • would quite f poll a good diih ; and if ideal fome ■ things fo extravagant 9 that it 'would be almoft a f}:an\e to mak§ ufe oj thpn^ ivhe.ii a difh cqxi be made full as good, cr better ^ without Jhem* For ex^ir fie : when you entertain ten or twelve people ^ you , Jhall ufe for a cullisy a leg of veal and a ham \ '^bicbi with the other ingredients^ makes it very fxpe^ufive^ and all this only to mix ipitb at her fauce. And again t the effer^ce of ham for fduce to ope diib ; y)hen I will prove it ^ fox ahut three Jhillings Iwilf \ make as rich and high a Jauce as all that y^ill he, luhcn done. Far example : Take a large deep ftew-pan, half a pound of bacon, fat and lean together, cut the fat and lay it over the bottom of the pan , then take a pound of veal, cut it into thin flices, beat it welt with the back of a knife, lay it all over the bacqq ; then have fix-penny Worth of the coarfc iean part of the beef cut thin and vycU beat, lay a layer of it all ovCjTy with fome carrot, then the lean of the bacon cut thin and laid over that : then cut two onions and ftrew over, a bundle of fwcet-hetbSf four or five blades of mace, fix or fevcn cloves, ^ .(poonful of wjiole pepper, bjack and white togts- tber, half a nutmeg beat, a pigeon beat all to pieces, lay that all over, half an ounce of truffles • and Digitized by Google To tit READER. iii arid nipr^Js, then the reft of your beef, agoodcrud bread toafted very brown and dry on both fides^: you may add an old cock beat to pieces ; cover it clofe, and let it iland over a flow iire two or three minutes, then pour on boiling wa^er enougH to fill the pan, cover it clofc, and let it flew till It i$ as rich as you would haVe it, and then flraifi off all that fauce. Put all your ingredients toge- ther againt fill the pan with bbiling water, put in • a frcfh onion, a blade of mace, and a piece of carrot i cover it clofe, arid let it flew till it is as ftrong as you want it. This will be full as good as the eHence of ham for all forts of fowls^ or in- deed mofi made-di(hcs, nlixed with a gUfk 6( - - , wine, and two or three fpoonfuis of catchups When yoUr firft grslvy is cool, ikini off all the fat, and keep it for ufe. — — ^This Jalhfar fiarttftbe expend of a Irg of veal and bam% and anfwers every purpofe you want* if y^U go to fitarketf the ingredients mil not corn to above half a crouon^ or for about eight een-pence you may make as much good gravy as wi/t ferve twenty people. Take twelve penny-worth of coarfe lean beef, Ir^hich will be fix or feVen pounds, cut it iall to pieces, flour it well, take a quarter of a pound of good butter, put it imo a little pot or large deep ilew-pan, and put in your beef : keep flirring it, 9nd when it begins to look a little brown> pour A3 in' f w Digitized by Google ' iv 7*0 ^Le RE ADE R. .in a pint of boiling water ; fllr it all together^ put .in a large onioi?, a bundle of fweet ber6s» two .or three blades of mace, five or fix cloves, a fpoonful of whole pepper, a crufl of bread toaft- cd, and a piece oi carrot ; then pour in four or £ve quarts of water, ftir all together, cover clofe, . and let it ftew till it is as rich as you would have it; when enough, /train it oif, mix it with two or three fpoofifuls of catchop, and half a pirit of wbitf wine; then put all the ingredients together rSgain, and put in two quarts of boiling water, cover it clofe, and let it boil till there is about a • pint ; ftrain it off well, add it to the iirft, ^nd give it a boil together. This will make a great deal of rich good gravy. JTou may leave out the 'wincy according to what nfeyou nvant it for ; fo tbatreaUy one might have a genteel enteriainmcnt^ for the price the Jauce of ■me dijb comes to : but if gentlemen "wilL bave ^ French cooks, they mufl pay for Frencli irkks^ . m A Frenchman in bis own country wiil drefs a fine dinner of twenty dipes, and all genteel and pr et- 'ty.for the expence he will put an Englifli lord to for dr^f/ing one dijh^ But then there is the little petty profit. I bave heard of a cook that ufed px pounds oj butter to fry twelve eggs ; when every bodf knowr ft bat miderfiands cooking) that half a pound is full jenough, or more than need be ujed: but then if would Digitized by Google the READER. # ^atttd not he Frencli. So mud- is the blind folly of this age, that they would rather he impojed on hy a French booby ^ than give encoutagement t4 a good Englifli cook I » I doubt Ifimll notgamtSe efteem of thofe gentle^ men \ however ^ let that be as it wUl, it little con^ cerhs me i but Jhould I be fo happy as to gam tbi 'good Gpinion qj niy o'l^n Jex^ Idefirc 7io more \ that . wUl be a full recompence for all my trouble i and I only, beg the favour of'eniery lady to read my Book throughout before they cenfure me^ and then I flatter fnyfelf I Jhatt have tbtir approbation. * * I Jhall not take upon me to tikddle in the pbyficdk 'way farther than two receipts^ "which will be of ufe to the public in general : one is Jfir the bite of a mad dog : and the other ^ if a man nvould be near ^here ^e plague is^ be Jhall be in no danger ; which^ if made ufe of would be found of very great fer^ict 'to thofe who go abroad. JSor JJjiill I take upon me to dlrecl a lady in the 'mconony of her family i for every mijirefsdoes^ or at leajl ought to knoWf what is mo ft proper to be done there ; therefore I Jhall not fll my Book with a deal of nonfenfe of that kindf which I am very well nffured none will have regard to. / have Indeed ghcii fome of my dijhes Frenck .1 A 4 nam^s * Digitized by Google Itc the READER/ f^mes to dijiinguijh tbern^ hecaufe tbey are kn^n by thojc na?ncs : and where there is great variety of dijbes md a large table to cover ^ Jo there mu^ kt variety of names for them % and it matters not whe" ther they be called by a French, Dutch, (?r£ngli(h name^ Jb tbey are good^ and done witb asMttk ex^ pence as the dijb "will allow of. I Jhall fay no more$ only hope my Book will an^ pwer the ends I ijftend it for j which is to improve the fervants^ and fave the ladies a great deal of $rouble, . , THE Digitized by Google C 6 t E N T S: 4 pag. pag> kales to be obferved in roalling To drefs cabbages, &c. 15 ■ 12 To drefi carrots ib Beef To drefs turnrps 16 Mutton ^ To drefs parfntps ^B. Pork ib To Aid* brokala ib Diie^lioiis copcerping beef, mut^ To drefs potatoes ib ton, and pork ' l£ To drefs cauliflowers 1'^ ' ' i]j To drefs French beans ib Houfe-Iamb - lii To drefs artichokes ib ^ pig ^ ib To drefs afpara^us ib ^Ji^tt' -• ' Diredions concerning garderi A turkey ih things 18 A goofe ib To drefs beans and bacon ib Fowls To make gravy for a turkey, or Tame ducks ih any fort of fowl ib Teal, wigeon, See. ih To draw mutton, beef, or veal Wild ducks ib gravy ib Woodcocks, fnipes, and partridges To burn butter for thickening of ih fauce . 1 ^ Pigeons and larks ib To make gravy ib Directions concerning poultry To make gravy for foops, ^c^ ih m To keep meat hot ib To bake a leg of bee f 20 To drefs greens, rOots, &c. 1$ To bake an ox's head iH. To drefs Ipinach lb To boil pickled pork ib T CHAP. IL Made*dijhes. O drefs Scotch collops 2 1 To make a brown fricafey i^z lops, &c. ib To fricafey chickens, rabbits. To drefs a fillet of veal vviih col- Iamb, veal, Szz. ib lops, &c. ib A fecond ,\vay to make h white To make force-meat balls ib fricafey ib TrufHcs and morels, good in A third way of making a white fauces and foop 22 fricafey 24, To Itcw ox palates f ib To fricaley rabbits, lamb, fweet- To ragoo a leg of mutton ib brcads, or tripe ib An- ■ C d N T E N T S. To ragoo hog's feet and ears 25 To fry tripe ib To ftew tripe ib- A fricafev of pigeons ib A fiicafey of lambftoncs fweetbreads To hafh a calPs head and 26 ib To hafh a calPs head wkite 27 To bake a calf's head ib To bake a fheep's head 23 To drefs a lamb's head ib *To ragoo a neck of veal ib To ragoo a bredll of veal 29 Another way to raggoo a hreaft ot veal ib pag. . pag. e 24. To (lew beef lleaks 38 To"fry beef ftcaks ib ATTecond way to fry beef fteaks A pretty fide dilh of beef TB To d refs a fillet of beef ib Beef freaks roll'd ib To i^cvv a rump ofbeef 40 15 Portugal beef ^ IE ect royal 4- A bread of ^arin hodge-podge A tongue and udder forced jB ib To fricafey neat's tongues ib To collar a breafl of veal To force a tongue 43 To collar a brcaft of noutton 31 To ftew neat's tongues whole ib Another good Avay to drcfs a To fricafey ox-palates ib breaft of malton . i^ To road ox-palates jb To force a leg of lamb ' ib To drefs a leg of mutton a la To boil a leg of lamb i b royzU 4 ^ To force a large fowl 32 A leg of mutton a la himtgout To roaft a turkey the genteel way ' ih Hj To roaft a leg of mutton with To flew a turkey or fowl ib oyflers ac To flew a knuckle of veal To roaft a leg of mutton with Another way to ilew a knuckle of cockles ib veal ib A (houlder of mutton in epigram To ragoo a piece of beef ib ib To force the infide of a furloin of A harrico of mutton ib To French a hind-faddle of mut- ton J 49 Another French way, caird ST, beef To force the infide of a rum 34 p oh beef ib A roU'd rump of beef 3J To boil a rump of beef the French fafhion ib "Beef efcarlot Beef a la dimb "Beef a la mode in pieces ib lieef a la mode the French way Menehout 46 utlets a la MaintenoHj a very good difh ib 36 To make a mutton hnfh 47 jb To dfcfs pig^s petty toes io lb To drefr. a of mutton to cat "Beef olives • , 37 I«ke venifcn ' Veal olives •• ' jb To drefs mutton the Turkifh way »eef collops *. ib ib' A CONTENTS. pag. pa^' A inou'c^er of mutton with a ra- To dfefs g pi^ like a fat lanrb' goo of turnips _ 4^ ~ . iF To rtufF a leg or fhoulder ofniui- To road a pig with the hair on ton 49 ' Sheep rumps, with rice ib To rbaft a pig with the fkin on To bake Jamb and rice ;o . 64'- Baked niuttoD chops ib To make a pretty diiRof a breaft A forced Ic;; of Inmb ib of venifon ifi *yo fry a loin of lamb To boil a haunch or neck of ye » Another way of frying a neclTor nii'on 6^ loin of lamb ib To boil ai^g of roatton like vc « To make a ragoo of Iamb f 2 nifon Tb 'io flew a lamb's or calfs hcaB To roaft tripe 6^ ib To drefs poultry ib To drefs veal a la bourgeois 53 To roaft a turkey ] A difguifed leg of veal and bacon To make mock oyfter fauce, ei- ib ther for turki^s or fowls boi I'd A pillaw of veal ib * 67 Bombarded veal To make muihroom faucc for Veal rolls / ib white fowls of all (brts ib' Olives of veal the Freftch way Mofhroom faucc for white fowls 55 boird lb Scotch collops a la Francoife ib To make celery-faucc, eitlier for To make a favotiry dilh of veal ib roafted or boil'd fowls, turkies» Scotch collops larded ib partridges, or any other game To do them white 5^ . ib Veal blanquets ib To make brown celery>fauce A fhoulder of veal a la Plemon- 6S toife ib To ftew a turkey or fowl in ce- A calf's head furprife 57 • lery-fauce ib Sweet-breads of veal a la dau- To make egg fa uce, proper for phine ^ ib roafted chickens ib Another way to drefs fweet-breads Shalot- faucc for roafted fowls ib ^8 Shalot-fauce for a fcrag of mutton CalPs chitterlings or andcuilles boiPd 69 ib To drefs livers with mufhroo'm' To drefs calfs chitterlings curi- fauce ib ouUy 59 A pretty Htile fau^ ib To drefs ham a la bralfe fb To make lemOn-fauce for boiPd To roaft a bam or gammon 60 fowls ib To ftufF a chine of pork ib A German way of dreffing fowl* Variotts ways of drelfing a pig ib ib To drefs a turkey or fowl to per- A pig in ielly 62* fedlion 76 To drefs a pig the French way ib To flew a turkey brown ib To drefs a pig au pcrc douillet ib To flew a turkey brown the nice Ji pig matelote 63 way ib^ 1 iCONTENTS. A fowl • braife To boi] pt l^uWd chickens ib To drefs pigeons a foleil A pretty way of fteWing chickens I'l^eons in a hole ib ^ Pigeons in pimblico ib Chickens chiringrate ib To jugg pigeons jb Chickens boiled with bacon and To ftew pigeons go ccJery 77 *lo drefs a calf's liver in a caul Chickens with tongoes. A good iii diih tor a great deal ot compa ^ To roall a calf's !iyer • ny lb To roail partridges ib jScotch chickens ^ ib l o boil partridges ib *ro marinate chickens 78 1 0 dreis partridges a la braife Tq Rtw chickens ib qz JDncks a la jnode ib To make parjt^'idgjp pains To drefs a wil4 ducl^ the heQ, way To roalt pheaf^nts 93 ib A ftew'd pheafant ib To boil a duck rabbit with To drefj» a pheafant a la braife onions 29 94. dreis a duck with grpeo peas To boil a pheafant ib ib "Xo roaft fnipes or woodcocks To drefs a ducjc with cucumbers ii^ 8q Snipes in a furtout, or woodcocks To drcfj a duck a la braife ib 9^ ^o boil ducks the Frencl^ way To boil fnipes or woodcocks n> 8 1 To drefs ortolans q6 To drefs a eoofe with onions or To drefs ruirs and reilfi ib cabbage Dircdions for roaming a ib goofe To drefs larks To drefs plovers ib ib A green goofe Lb 82 To drefs larks, pear falhion i o drefs a hare — ib To dry a goofe ib A jii<^^gM hare ib To drefs a goofe in ragoo ib To Icare a hare A goofe a la mode -^b To ftew 'a hare To Itcw gK^lets lb A ha e civet -t Another way 84 Portugocfe rabbits ib To road pigeons ib Rabbits furprize ^ 'J CONTENTS. To bcyll rabbits To boil the rice To drefs r.ibbets in caiTcroIe ib I'o make a peliow the India way Mutton ktbob'd lOO ib A neck of mutton, call'd the Another way (o make a peliow hafty-difli ib 102 To drefs a loin t)f.pork with To make efl'ence of ham ^ cnionj . mi Rules to be obfervedlD all mad^« To make a currey the ladian way dillici ' '. ' * « i » t *■ * 1 » CHAR liT. Read this Chapter^ and yen ivill find how expenfive 4 French cco.^'s fauce is. THE French way of dreiUng Cullis the Italian way partridges • 103 Cullis of craw fifh To make eflence ot ham \c\ A white cullis pa?- lo5 A cullis for all forts of ragoo Sauce for a brace of partridges, ib phcafants> or any thing yon A cullis for all forts of butcher's pleafc ib ■ meat ib CHAP. O N T E N T S,' CHAP. IV, make a number cf pretty Uttle difhesjit for a/upper^ cr Jide dijb^ and little corner dijbes for a great table and the reft you have in the chapter for Lent,, \ ~^ H OG's ears forced 107 To fofce cocks combs io To preferve cocks combs ib To.prcferve or pickle pigs feet and ears To pickle ox-palates ib To (lew cucumbers 109 To ragoo cucumbers ib A fricafey of kidney beans ib To drefs Wind for beans ib To make jumballs ib To make a ragoo of onions no A ragoo of oyflcrs ib A ragoo of afparagus ib A ragoo of livers 111 To ragoo cauliflower ib Stew'd peafes and lettuce ib Cod founds broil'd withgravyi 12 A torccd cabbage lb Stew'd red cabbage ib Savoys forced and (lew*d To force cucumbers Fried faufaees Collops ana eggs To drefs cold fowl mi lb ill ib pigeon To mince veal ih. To fry cold veal ^ ih To tofs up cold veal white ih To hafh cold mutto^ I ir To hafli mutton like venifon ib To make collops of cold beef ib To makea florendine of veal ib To make falamongundy ii6» Another way 'b A third falamongundy 117 To make little pafties ib Petit patties for garniOiiog of diflies ib Ox- palate baked n8 - C H A P. V. 0 Of dr effing fijh. pag. P»g' FISH-faucewithlobfter 118 To make aochovy-faMce ng To make {hrimp-fauce 1 19 To drefs a brace of carp> ih To make oyUcr-fauce ib CHAP. CONTENTS. C H A P. VI. Of Soops and Broths. ,1 O make flrong orotHs for foops or gravy i 20 Gravy for white fauce 121 Gxivy for turkey, fowl or ra- goo Gfavy for a fowl, whgnyou have no meat or gravy ready ib To m^ke jnutcon or veal gravy To make (Irong fi(h gravy ib To make plumb -porridge for Chriflmas ib To make lUong broth to keep for ule 1 23 A crawfifh foop A good gravy foop 12c ib Hi A green peafc foop A white pcale loop Another way to make it A chefnut foop ib To make i^ttpn broth 126 Beef broth To make Scotch barley broth ib To make hodge-podge 1 27 To make pocket ioop ib To make portable foop 1 28 Rules to be obfcrved in making; loops and broths i zq CHAP, vri. Of Puddings, pag' pag> A N oat pudding to bake 1 30 A flcak pudding 132 To make a calf^^ foot pud - A vermicella pu TO make a very fine hvcet lamb or veal pyc, 1 34 To make a pretty fwect Iamb or veal veal pyc A favoury veal pyc To make a favoary Iamb or PVC pyc To make a calPs foorpyg- To make an olive pye To feafon an tgg pyc To make a mutton pyc A beef fteak pye A Ham pyc" To make a pigeon pyc To make giblet pie To make a dock pye A chicken pye A Chcfhire pork pye^ 15 Tb lb JJlZ ib m8 lb 15 A Pevonthire fquab^pye An ox-cheek pyc A Shropfhire pye ~ A Yorkihirc Chriftmas pye lb ib A goofe pye 140 To make a venifbn pafly ib A calPs head pye 141 To make a tort To make mince pies the belF Tort de moy way lb To make orange or lemon tarts To make different forts of Pafle for tarts Another pafte for tarts PufF parte A good croft for great pies A ilanding crull for great A cold cruft A dripping cruft A cAift for cuflar^s Pafle for crackling cruft ib tarts ih ih ih ih ih C H A P IX. For a faft-dinner^ a numler of good di/heSy which you mcxj make ufc of for a table at any other time. A Peafe fooj green peafe foop Another green peafc foop Soop meagre 146 To make onion foop 147 To make an eel foop m To make a crawfiOT^foop ih To make a muflel foop mi 148 ih M:9 To CON T E T S. To make a fcate or thorn back To make a pubton of apples ibi To m^ake Wactc raps ib> loop To make an oyfter foopf lb To bake apples whole ib 1 0 make an almond loop lb To llcw pears ib f n_ f ■ To make a rice loop To ilcw pears in a fauccpan 162 FTl 1 1 1 r To make a barley loop lb To llew peais purple ib rr^ 1 — ■* — lo make a turnip loop lb To Itew pippir.:, whole ib To make an c^g foop A pietty made-dift ib To make peafe porridge To make kickfhaws To make a v^.hite pot ib Fain perdu, or cream toafts lb To make a rice white pot ib Salamongundy for a muidle-difli To make rice milk at lupper ib *Vo make an orange fool To make a tan fey 164 .To make a Wefliminiller fool ib Another way ib To make a gooleberry fool ib To make a hedge-hog ib To make furniitv '54 Another way 'i o mal:e plum.b ponidgc or bar- No make pretty almond puddings Jey fif uek Buttei'd wheat ib ib To make fritfd toafls 166 ib Plumb gruel ib To flew a brace of carp ib A flour hafty-pudding • f 10 To fry carp Anoaim^'al haliy pundig To lake carp An excellent lack polfet To fry tench 168 Another fack polfet A fine hafly-potiding ib To roail a cod's head ib ib To boil a cod's head To make hafty-friuers 'I'o dew cod Fine fritters lb 1 0 fricafey cod 170 Aflother way ib Fo bake ;i cod's head ib Apple fritters ib lo bo:l fhrimps, cod» falmon. Curd fritters * whiting, or haddocks. Fritters royal ib Or o viler I'aace made tiius ib Skirret fritters ib 'Fo drtk little fiih. ib White fritters ib To broil mackreh I'JT Water fritters Fo broil weavers ib Syringed fritters To boil turbutt ib Vint leaves fritters ib To bake turbutt ib Clary fritters To drcfs a jole of pickled fal mon Apple frizes To bm'l fa I m on Almond frs7CS lb \b Fane ;l:cs fb To broil mackiel whole Fine pancakes 1 6o "^Fo broil herrings ib A fecond fort of fine pancak e? ib To fry herrings ib A third lore i;> To drefs herrings and cabbage ib A fourth Tort, caluu a (jvare of To make water -fo key - i;^ paper ib 'Fo liew ceil lb Rice pancakes Tu llckV eeK with broth ib • To I ^ 'J Content Si To dfffi a pike 1^5 Another way to ftew muflcU i3y 'To broi] haddocks, when they :ire A third way to drefs muiTels ib In high rbouiN To ragoo French beans i8q Ion To make good brown gravy ib To drefs falmon a la braife lb To fricaiey Ikirrets iH Salmon in cafes 178 Chardoons fried and butter 'J. To drefs flat fifh iB igd To drefs fait fiih Lb Chardoons ala framsge ib To drefs lampreyi 179 To make a Scotch rabbit ib To fry lampreys ib To make a Welch rabbit ih To pichcock eeU ib To make a Engljfh rabbit ifc^ To fry eels ib Or do it thus ib To broil eels lb Sorrel with eggs 191 To farce eels with white fauce A frlcafey with artichoke-botioni 180 m To drtfs eels with brown faacc ib To fry artichoke bottoms ib To roaft a piece of freih ilurgeon A white fricafey of muihrooms ib ib To roaft a fillet or collar of flur * To make butter'd loavear Lb geon 181 Brockely and eggs * 192 To boil ilurgeon ib BrocKeiy in fa Had j5 I'o crimp cod ih$ Datch way 1 82 Afparagus and eggs iH To criinp fcate ib To make potatoe cakes ib To fricafey fcate or thornback A pudding made thus 195 white ib To make potatoes like a collar of To fricafey it brown ib veal or mutton ib To fricafey foalj white 1^3 To broil potatoes jb' To fricafey foals brown yb i o fry potatoes ib To boil foals 184 Maibed potatoes ib To make a collar of fiih in tzgoOj To grrl flvimps . ^ to look like a bteaft of veal Buttered fhrirnps 194. collar'd ib l^o drefs f pi nach ib To butter crabs or lobflers i8g StewM fpin^ch and eggs ib To batter lobftcrs another way To boil fpinach, when yon have ib no room on the ftre to do it by t'o roift lubners Jb ■ itfelf " . ^94 To inakc a fine difh of lobftcrs Afparagus forced in French rolls', 195 i^o drefs a crab' . ib To make oyfVer lOaVes id To ftev. priwns, fhriraps, or To flew parfnips ib _ crawfifh To marfh parfnips - ib To make collops of oyflcrs ib To (lew cucumbers ■ ib To ilevv muiicls i^?7 To ragoo French beans 196 ajc A ragoo / G O N t E N T Si A xagoor of beaiif with a force 196 Or this way»- beaos ra-gooTd with » cabbage 197 Beans ragooM with parfnips ib Beans ragoo'd witfa potatoes ib Tamake a third omgepoddiDg Tg make a- foufth eiaa^e- pad - ding "lb- To make » lemon puddiag IS «W« 1 «^ « 1 — ? -WB To ragoo celery To ragoo mufhroom^ 198 A pretty drih of eggs Jggs a la tripe Viri ' ^ A- iricarey ot egg9^ A ragoo of cggs: To bioii eggs 200 7o drefs eggs wiUi bread ib To farce eggs ib Hggs with lettuce ib To fty eggs a» round* at balls 201 To make an egg as^ big as fc^vcnty ib To make a grand difh of eggs _^ ib To make an almond pudding ib» To boil an almond pudding 209 To maiake a «beip fke {wddbg To make a caf-p pyfe izS ib To makv a foal py^ ib To make a cheap plaia ike pdd- To mak^ an eel pye aav ding * 219 To mak* n flo'jnr^er pye it To make a ckeap baked rice pad- To jmake a herring pye Jb ding ib To make a fiilmon pye ib *To maice a fpinach pudding ib To make a lobller pye » aa^ To make a quaking pudding lb To make a mufTel pye ib To make a crdam pudding ib To tn^kt Ltntittince pyea ib To make a prune pydding ^b To collar ialmon ib Tb make a ipOOflfal paddlttg ib To^collar eek 9ta* To fhtke aa apple pudding ib To pitkia 6t bakfc 1ier'riA|< ib To make vcaft domplings axo To pickte bSkft ididlrtll So To make ^ Tk dumpling ib ke^p thd yiit • ib Tomak ard dumplings aai To foufe madcroi ajo Another v^tlirehai^duliip- To pot a lobi^er ib iings ib To pot eels t$i To make appl^'dumpiings ilz T-o pot lariiprftyt ib A t)other way (o make apple daof- To pot chars ib lings lb To pot a pike ib ToA^e a ciieeie-jCttrd dpsendine To pot faimon 232 ib Aaocher way to pot falmon ib mj% JHi A % / Digitized by Google e O N T E N T S, C H A P. X pinSim fqr tke Sifk. pag. pag, TO make mutton broth 233 o m ake panado . 237 To boii j| ^CfS^g qf veal To b^'il ^^2:0 ib ib To boil falup ib I'd make beef pr iputtoa broth To make ifinglafi jelly 238 ibr very weak ]^eople, who take To make peroral drink ib bat little noimihment ib To make-batterM water, or wl^at make b^ef dri&k» which it the Germsns call egg ibop, ordered for weak people aqd are very fon(i c^f it for fup* To make pork brpd^ lb per. Yoa have it m t^e chap* To boil a chicken ib t^r for (^en(. lb To boil pigeons 23: To make feed water ib To boil a parcf^dge, or any other To make^bread foofi fpr i^t fick wild fowl ib ib fo boil a plaice or flotmder ib To make artificial afle? milks 239 To iii^Dce veal, or chicken for the Cows milk nextto ai&s milk done fick or weak people ib thus ilt .To puU a chicken fqr the fick To inake a good diink ib ' ^36 To make barley wiitcr ib To make chickei| broth ib To make fage drink ib To make chicken water ' ib To make it for a child ib To make whitf caudle ib Liquor for a cbil4- that has the ,To make brown Caudle 237 thrufii 2^0 ' To make water gruel ib To bod cqmfrey roots lb C H A P. XI. For Captains of JIm^s, m Tpag* pag* O make catchup to keep To pot dripping, tofryfifliy meac twenty years 240 or fritters, .Vc. ^ 241 To make fifii-fauce to keep the To pickle muihrooms ibi the fea whole year ' 241 • ib \ Digitized by Google CONTENTS. * pag. ^ pag> To make mufhroom powder To make a rice pnddmg 244 242 To make a fuet pudding 24c To keep mulhrooms without A liver p\!dding boilM pickle 'i'o make an oatmeal pudding To keep artichoke bottoms dry ib iR To bake an oatmeal pudding ib To fry artichoke bottoms ib A rice pudding baked ib To ragoo artichoke bottoms ib To make a perTre pudding 246 To fricafey artichoke bottoma To make a hariico of French 2x$ beans ib To drcfs fifh ib To make a fowl pye ib To bake fifli ib To make a Cheihire pork pye To make a gravy (nop ib for fea 247 To make a peafe foop ib To make fea venifon ib To make pork pudding, or beef, To make dumplings when you^ &c. 244 have white bread ■ 248 " TO make dings Another way CHAP. XIL Of b6gs puddings^ faufagesy i£c. ' . • » P«g- pag- A third way lii To make hogs puddings with currants lb To make fit^e iauiaget 2^0 To make common laufages' To make Bologna laufages C H A P. XIIL 7* 9 pot and make hamSj £if c* pag. pag. T O pot^ pigcoo»> Of A fine way to pot a tongue To pot a cold tongue, beefor To pot beef like venifon ib venifon 2 2 To pot Cheihire cheelc 25 4 To pot venifon ib To collar a breall of veaU or pig To pot tongues ib a4 To -/ CONTENTS. pag. • f>t^ yp Collar beef 254 cat foon • 25T Another way to feifon a collar of To make veal hg ma ib beef 2^^ To make beef hams ib To collar falmon ib To make mutton hama a^jS To make Dutch beeF it To make pork hams lb To make (ham brawn / To make bacon To foufe a turkey in imitation To fave potted birds, that bcgm of fturgeon ib to be bad ib To pickle pork lb To pickle mackrcl, called ca- A pickle for pork which is to be veach jtl »" ' I ■ > — / / CHAP. XIV> Of pickling. ' I ^ O pickle walnuts green 260 To pjcHe red cprrants 267 ^ To pickle walnuts white To pickle fennel iH — ^ in ■ * — ■ 1 — a - ib To pickle grapes ib To pjckle walnuts Mack 261 To pickle parberriea 16 8 To pickle gerkins 26Z To pickle red cabbage ib To pickle large cu^cumbers in To pickle golden pippina U> flices ib To pickle flertion bu 9aked cuftarda ib Plain cuftards ib Draage butter H> Steeple cream 281 Lenion cream ib A fecond lemon cream it> Jdiy of cream 28s OTaajre cream ib Goofeberry cream ib Barley cream 3b ^iaack'd cream Almond crean) ib. A fine cream ;b Whipt cream Whiptfyllabubs • Eveflafting fyllabubi Tn make l^ trifle To m^e hartihorn jelly gibband jelly Calves feet jelly Currant jelly Rafpbcrry giaai ib tb To make hartlhof o flummery A fecond way to make harciho i a flummery Oatmeal flummer/ To make a fine fyllabub To niake a hedge. bog French flummery A butterM tort Moon (hi ne Tl^e ^atipg i/land ib ib lb - ib / CONTENTS. . , • . c H A P. xvn. Of made wina^ brewings French bread, muffins^ &c. T O make raifin wine Elder wine mi mi 20 1 1^ Orange wine Orange xvine with ra^finit To make elder-flower wine, like Frond r iac ' Coofeberry wine • * Currant wine Cherry wice Birch wine Q^uince wine Cowflipor clary wine Turnip wine Rafp berry wine Rules for brewing ' ib The bef! thin^; for roped beer 2c)& ' When a barrel of beer is turned four 2qf To make wh\te hr<>ad afrer the very London way ib 202 French bread ib TB Muflins and oatcakes ib ib 294 A receipt for making bread with- out barm, by the help of leaven 2'9 ^ A meihod to preferve a large ftock of yeaft which will keep lb and be of ufe for feveral ib m'^ths. either to make bread 395 or cakes 300 CHAP. XVIII. Jarring cherries, ani prej'erves, &c. mi O jar cherries, lady North's To dry cherries 3or To preferve cherries with the leaves afjd Hal ks green ib To make orange marmalade ib White marmalade ib To preferve oranges whole To make red marmalade Red quinces whole 303 Jelly for the quinces ib To make conferve of red rofes. or any other flowers ib Cor^ferve of hips ib To make fyrup of rofes ib Syrup of citron Syrup of clove gilliflowers iB Syrup of pe^ch blofToms 304 Syrup of quinces ib To preferve apricots ib To preferve damfons whole 305 To candy any fort of flowers ib To preferve goofeberries whole, without ftoning ib To preferve white walnuts 306 To preferve walnuts green ib I'o preferve the large green plumbs 307 A nice way to preferve peaches rb A fecond way to preferve peaches IE To make quince cak es ib - CH At', CONTENTS, - ' CHAP. :xix. ^0 make ancbovhs^ vermu eUa^ catchup, vinegar ; end ke^p artichokes y French bcans^ i3c. . 'b make anchovTcs 1^ ' To pickle Imelts, where you have pi nry TB To make vermicella ib To n^ake catchup ib Another way to make catchup Artichokes to keep all the year ib . To keep French beans all the year 310 To keep green peas till Uhriltinas Another way to preferve green peas iB . pair. To keep green goofeberries till Ch rift mas 310 To keep red goofcberrtes jTT To keep walnuts all the yey ib To keep lemons ib To keep white bullice, pear» plumbs, or damfons, &c. lor tarts or pies ib To make vinegar jTz To fry fmelts 313" To roMt a pound oF butter TS To raife a iallad in two hours at the fire, ib Of diftilling. mi O dlftil walnut water 313 Hyflerical water How to ufe this ordinary To diftil red rofe buds mi To make treacle water Black cherry water TB To make plague water 3 14 To make furfeit^water lb Tp make milk-water ib ib 116 C H A R XXT: Hq-'J) to market^ and the feafons of the year for hutcbers meaty poultry ^ ffh, berbsy roots., i^c, and fruits A Bullock Ajhccp A calf Houfe lamb A hog A bacon hog yo ch^^e butcher's mc^t 316 {low to chufe brawn, veniiog" 317 Weflphalia bamsa &c. 319 lb How to chufe poultry ^21 ib .Fifli in fcafon, Candlemas quar^ ib ter . 318 Midfummcr quarter ^ ib Michaelmas j[uarcer ' ^ ib r Chfiftmas * y C O N T E N T S. Chriftmas quarter ' 324. July» the prod uft of tbe kitcHwi How to chufc fiih m and fruit garden 326 Jtptmry ff uiu which are yet laft- Aygurt, theprodoa of the kit - WJg ^ 52^ cnen and fruit garden 327 February fruits which are yet laft- September, the produt^ of the ing ib kitcheo and fruit garden ib March froiu which arc yet Jaft- October, the produdt of the kit - jog ib Chen and fruit garden ib Aprilfruita which arc yet lafting N ovember, the prodoa of the 3*6 kitchen and fruit garden 318 May, the product of the kitchen December, the produft of the and fruit garden this month ib . kitchen and fruit gardeo ib Jane, the prod nft of the kitchen and fruit garden A CHAP. XXIL * P'^' pag> Certain care for the bite of Hew to keep clear from bngg a mad dog 318 329 Another care for the bite ot a An effcgiual way to dear the bed - road dog , ^ , 3*9 ftead of bnggs A receipt againfl the plagoe ib Directions for the houfe maid ib ADDITIONS. T India way ^ O drefs a torlle the wet- To t^e konmolds ont of linen jg^ India way 331 To pake icC'Crtam J32 To make India pickle A turkey, &c> in jcHy 333 To make Engiih catchup ib To make ci tr on m "l^o preVi^nt the inf^ion among To candy cherries or green gagfs harped cattlg lb 1 CON TENTS Q F T H B A P P E M D I X. par- - • B£ervaeion$ on preferving Carrots and Frencii beans dreflej ' fait rocat» fo as to keep it the Dutch way 34.^ meUow and fine for three or Beans dreflcd the German way feur months ; and to prcferve lb potted butter 339 Artichoke-fuckersdreflcd theSpa- To drefs a mock turtle 340 D;fb way 34/^ To flew a buttock of beef iB To dry pears wlthoot fugar To &9W green peas the Jews way To dry lettuce ftalks, artichoke^ 341 • ftalks, or cabbage ftalks ib To dreft haddocks after the Spa » Artichokes prelerved the Spanifli niih way Tb way ib MiBced haddocks after the Dutch To make almond rice 34$ way ib To make fham chocolate ib To drefs haddocks the Jews way Marmalade of eggs the Jews way lb i& A Spaniih peafe foop» . _ 34-^ A cake the Spanifl) way 3^6 'to make onion foop the Spanilh A cake another way ib way ib To dry plumbs ib Milk foop the Dutch way ib xo make fugar of pearl i& Fifh paSies the Italian way ib To make fruit- wafers of codjings AQ)aragift the Spunifh way 343 &c. 347 R or plunib» green ib To preferve cherries ib To preferve barberries 355 How to make wigs iq To miike fruit-waters ; ccdIinFS or plumbs do bed lb How to make marmalade of 0- ranges ib To make cracknels 355 2^ ib 36> ow to make yellow varnifh ow to make a pretty varnifh to colour little bafkets, bowls, or any board where nothing hot IS fet Oft "Tb CONTENTS. How to clean gold or fiWer lace How to make fweet powder for cloaths 365 To clean white fattins. fl^wer'd filks, with gold and finer in them ib To keep arms, iron or (leel from The Jews way to pickle beef, which will go good to tfie Weft Indies, and keep a year good in tne pickle, and with care, will go to the £aft-In^ die« ~iK How to make cyder tor fining cyder To make chouder, a fea difh • 368 To clarify fugar after the SpaniQi way lb To make Spanifh fritters ib To frica fey pig tons the Italian way 369 Pickled beef for prrfent ufe ib Beef iieaka after th^ French way m A capon done after the French way lb To make Hamburgh faufages ^70 Saufages after the German way A turkey IhifTM after the Hnm - burgh way Tb Chickens drcfs'd the French wsy ib A calf*s head drcfsM after the Dutch way 37 i Chicken g and turkiea drefs'd af- ter the Dutch way ib To make a fricafcy of calves feet and chaldron, aitc:r the Italian way ib To niake a cropadeu, a Scotch dilh, &c. lb pag. To pickle the fine pnrple cab - bage, fo much admired at the great tables 37 1 To make the pickle 372- l o raife mufhrooms ih The llag*8 heart water ib l^o make angelica water 37^ J o make milk water ib To make flip coat checfc ib To make brick-back checfe. It mufl be made in September 374 To make cordial poppy water To make white mead ih To make brown pottage ih To make white barley pottage with a large chicken in the middle 37; Englirtt Jews pudding; an cx » cellcnt difh for fix or feven people, for the expence of fiX » pence ib To make a Scotch haggafs 376 To make four crcut ib To keep green pcafe, beans, &c» and huit, Ifclh find good till Chrillmas ib To make paco-lilla, or India picklg, the fame the mangos come over in 377 To preferve cucumbers equal with any India fvveet-rneat The Jews way of prefcrving lalmon, and all iorts of fi(h ib To preferve tripe to go to the Kalt-Indies 379 The manner of dreffing' various f )rta of dried filh ; as ftcck« fi(h, cod, faimon, whitings. Sec. ib The way of curing mackrel 381 • Tu drels cured mackrel ib I CONTENTS. pag. ^ pig. Calves feft ftcw'd A powdef for the heariburn 38^ To pickle a buttock of beef 382 A fape lip-falve ib To make a fine bitter lE To make Carolina fnow^halla An approved method pfaQired by lb Mrs. Dukely, the Quecn'a tyi^ A CaroUna rice-pudding _ _ woman, to prefcrveliair, and Todiftil treacle-water» l^y Moa- make it grow thick ib mouth's way •91 I J?" '*'6 /--Ml'' THE ART of COOKERY, MADE PLAIN and E A S y. •WW . C H A P. I. Q/* Roasting, BoiLiNO^ * THAT profefTed cooks will find fault with touching upon a branch of coolcery which chey never thought wortk their notice, is what I expe^: however^, this I know, it is the moft nece&ry part of it } anci few fervants there ace. Chat know how to roaft and boil to perfe^ion. * I do not pretend to teach profeiTed cooks, but my defien is to inftnid the ignorant and unlearned (which will likewile be of great ufe in all private famHtes) and in fo plain and. full a man- ner^ that the moft illiterate and ignorant perfoa, who can but ready will* know how to do every, thing in cookery well* I lhall firft begin with roaft ai^d boiled of all forts, and muft defire the ccM>k to' order her iire according to what (he is to dreft ; if any thing very little or thin, then a pretty littk briik fire, that it may be done quick and nice; if a very large joint, then be fure a good fire be laid to cake. Let it be clear at the bottom i aad when your meat is half done, move the diipping- ^ B pan Digitized by Google •2 ^ie Art of C$ok&y^ pan and fpit a little from the fire, and ftir up a good brifk fire ior according to the goodncla of your fire, your meat will be . done fooaer or later. BEEF. I F beef, be ftire to paper the top» and bafie it well all the time it is roafiing, and throw a handful of fait on it. When you fee the fmoke draw to the fire, it is near enough ; then take off the paper, bade it well, and drudge it with a little flour to make a fine froth. Never fait your roaft meat before you lay it to the fire, fur that draws out all the gravy, if you would keep it a few days before you drefs it, dry it very well with a clean cloth, then flour it all over, and hanj^ it where the air will come to it ; but be fure always to mind that there is no damp place about it, if there is you muft dry it well wfth a cloch. Take up your meat, andgarnifh your diih with nothing but horfe-raddifii* MUTTON and LAMB. AS to roaft ;ncr of mutton; the loin, the fadtlle of mutton ^ which is the two loins) and the chine ( which is the two necks) muft be done as the beef above. But all other foits of mutton and lamb muH: be roafted with a quick clear hre, and without paper ; bafte it when you lay it down, and juft befpreyou take it up^ drudge it with a little flour ; but be fure not to ufe too mueh, for that takes away all the fine talle of the meat. Some chufe to ikin a loin of mutton, and roifl: it brown without paper : but that you may do juil as you pleafe, but be iure aU ways to take the ikin off a breaff of mutton* * V E A L. AS to veal, you muft be careful to roaft it of a fine ferown ; jf a iarge joint, a very good fire ; if a fmall joint, a pretty little brifk fire ; if a tillet or loin, be fure to paper the fat, that yoii lofe as little of that as pollible. Lay it iomc diftance from the flic, till it is foaked, then lay it near the iirc. When you lay it down, bafie it well with good butter; and. when it is near enough, bafte it again, and drudge it with a Jittle flour. 1 he bread you muft roaft with the caul on till it is enough ; and (kewer the fweetbread on the backfide of the breaft. When it tfi nigh enough, take off the caul, bafte it, and drudge it with a little &>ur« ^ PORK. Digitized by Google WioJi Plain and Eafy. ^ PORK, PORK muft be well done, or it is apt to furfeit. When you roaft a loin, take a (harp penknife and cut the fkin acrofs, to make the crackliiig; t-'at the better. The t hine you mullnot cut at all. The bell way to roail a leg, is hrii to parboil it, then /km Ic and roaft U ; bade it with butter, then take a little fage, flircd it fine, a little pepper ai d fait, a littltr nutmeg, and * a tew crumbs of bread ; throw tiiclc ovci it A\ the tifne it is roafting, then have a little drawn gravy to put in the dilh with the crumbs that drop from jr. Some love the knuckle itutfcd with onion and fage fhrcd imally with a little pepper and fait, gravy and apple-fauce to ic. This they call a mock goofe.- The fpiing, or hand of pork, if very young, loailed like a pig, * eats very well, otherwife it is better boiled. The fparerib .fliould be bafted with a little bit of butter, a very little duft of flour, and feme fage ihred fmall : but we never make any fauce to it but apple-fauce. The beft way to dreis pork grifkli^s i ^ to roaft tbeoiy bafte them with a little butter and crumbs of bread, fage» and a little pepper and fait. Few eat any thing wkb thefe bat muftard. ^ SPIT your pig and lay it td the fire> which n»uft be a very good one at each end, or hang a flat iron in the middle of the grate* Before you lay your pig down, lake a little fage (hred flnall, a piece of butter as big as a walnut, and a little pepper and fait ; put them into the pig and few it up with co;|rfe thread, then flour it all over very well, and keep flouring it till the eye$ ' drop out, or you find the crackling hard. Be fure to fave all the gravy that comes out of it, which you muft do by^fctting bafons or pans under the pis:: in the dripping-pan, as loon as you find the gravy bcgii.s to run. When the pig is enough, llir the fire up brifK J take a coarfe cloth, with about a quarter of a pound of butter in it, and rub the pig all over till the crackling quite ciifp, and theii take it up» Lay it in your difh^ and with a fharp knife cut off the head, and then cut the pig in two, before you draw out the fplt. Cut the ears oif the head and lay at each end, and cut the under-jaw in two and lay on each fide : melt fome good butter, take the gravy you faved and put into it, boil it, and pour it into the di(h with the brains bruifed fine, and the fage miXed all together, and then fead it to table. B a Z)i^r/a4 Digitized by Google I Tie Ari of Cookery^ Lifferent forts of Jauct for a pig. , NOW you are to obferve ther^ are ieveral ways of making fauce for a pig. Some don't love any fage in the pig, only a cruft of bread ; *bttt then you ihould have a Iktle dried fase Tubbed and mixe4 with the gravy and butter. Some love bread- fauce in a bafon i made thus: take a pint of water, put in a good piece of crumb of bread, a blade of mace, and a little livhole pepper \ boil it for about five or fix minutes, and then pour the water off": take out the fplce, and beat up the thread mrith a good piece <»f butter, Som6 love a feW currants boiled in it, a glafs of wine, and a little fugar : but that you mulbdo juft as you like it. Others take half a pint of good beef gravy, and the gravy which comes out of the pie, with a piece of .butter roiled in flour, two fpoonfuls of catchup, and boil them all together; then take the brains of the pig and bruife them fine, with two eggs boiled hard and ciioppcd ; put all thefe together, with the fage in the pig, and puur into your difh. It is a very good fauce. When you have not gravy enough comes out of your pig with the butter for fauce, take about lialf 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 fauce, mixed with the other. To roaft ibe hind quarter of fig^ lamb-fi^Jhion. AT the time of the year when houfe-lamb is very dear,* take the bind quarter of a large pig ; take off the (kin and roaft it, and it will eat like lamb with mint- fauce, or with a fallad, or Seville*orange. Hal/ an hour will roaft it. ■ To hake a pig. IF you fhould be in a place where you cannot roaft a pi.o;, lay It in a difh, flour it all over well, and rub it over with bLitter, , butter thedifli vou hiv it in, and put it into an oven. When it is enouiih draw it out of the oven's mouth, and rub it over with a buttery cloth \ then put it into the oven again till it is dry, take it put, and lay it in a difh: cut it up, take a little veal gravy, and take off the fat in a difb it was baked in, and there will be fome 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 diih with the brains and fage in the belly, Soqiie love a pig brought whole to table, then joti are only to put what fauce you like into the diih. ' Digitized by Google ^ made Plain and Eafy* g To melt butter. IN melting of butter you muft be very careful; let your faucepan be well tinned, take a fpoonful of cold water, a little duft of flour, and your butter cut to pieces : be fure to keep . fliaking your pan one way; for fear it ihould oil ; when it is all melted, let it boil, and it will be fmooth and fine. A filver pan is beft> if you have one. Tff roajl geefe, turkies^ fSd WHEN you roaft a goofe, turky, or fowls of any fort, take care to finge thern with a piece of white paper, and bafte them with a piece of butter i drudge them with a little flour, atld when the fmoke begins to draw to the hrc, and they look plump, bade them again, and drudge thetn with a little flour, and uke them up. « Sauce for a goofe. FOR a goofe make a little good gravy, and put it into a |>afon by itfelf, and fome apple-fauce in another. ^ Sauce for a turkf. FOR a turky good gravy in the diih, and either bread or onion-fauce in a bafon. . Sjuce for fowls. T O fowls you Ihould put good gravy in the difli, and either bread or egg-fauce in a bafon. ^ Sauce for ducks, T O R ducks a little gravy in the dilh, and onion in a cup, if liked. Sauce for fbeajantsand partridges. PHEASANTS and partridges ihould have gravy In the diih, and breaJ-fiiuce in a cup. Sauce for larks. LARKS, roaik them, and for fauce hive crumbs of bread j done thus: take a faucepan or ftcv.-i and fome butter; when melted, have a good piece of crumb of bread, and rub it' . B3 in Digitized by r Xbi Art of Cookety^ in a cleaii cloth to crumbs, then throw it into your pan ; keep « ftirring them about til) they are brown, ilicii Uuuw them intoSi fleve to drain, and lay them round your larks. Te roajt weodcocks and JnipeSm PUT them on a little fpic ; take a round of at breepennj loaf ^nd toaft It brown, then lay it in a difli under the birds^ bafte them with a little butter, and let the trale drop on the toaft. When they are roafted put the toaft in the di(h, lay the wood- cocks on ic, and have about a quarter of a pint of gravy ; pour it into a difl), aiid Itc u over a lamp or chaffipir-diih for three ^ minutes, and fend them to table. You are to obierve we neveX" take any thing out of a woodcock or fnipe, ' ' ^ "Xo roajl a pigeon* TAKE fome parfley flired fine, a piece of butter. aa big as a walnut, a little pepper and fait; tie the neck^end tight tie a fttiog^ roMnd the. legs and rimip» and faften the other end the top of the chimney- piece, fiafte them with butter, and when they are enough lay them in the di(h, and they will fi^im with gravy. You may put them on a little fpit, and then ti^ both ends clofe; \, to ^0 hrcll a pigeon, WHEN you broil (hem', do them in the fame manner, and take care your fire is very clear, and fet your gridiron high| that they may not burn, and have a little melted butter in a cup* You may fplitthem, and broil them with a little pepper and fait: and you may roaft them only .with a little pari^ey and butter in a di(h« . - Din^iom for geefe and ducks* A 5 to geefe and duck.s yr^u (hould have fome fage flired fine, and a little pepper and fait, and put them into the belly^ but i\evkr put at>y thing into wild ducks* , Toroajiaian. • TAKE your hd^c vviicn it is rafcd, and make a pudding;' fake a quirter of a pcuad of fcwct, and as much crumbs of ^read, a i trie paiflcy Hired fine, and about as much thyme as ^ili lie on a axpence, wnca ilired j an anchovy ibrcd imall, a Digitized by Google made PJmh nnd Eafyi f very little pepper and fait, fomc nutmeg, two eggs, and a little lemon-peel. • Mix all thcCe together, and put it into the hare. Sew up the belly, fpit it, and Jay it to the fire, which mult be a' good one. Your dripping-pan muft be very clean and nice. Put in two quarts of milk and half a pound of butter into the pan : keep b:i(iing it all the while it is roaliing, with the butter an^r, and hang it in an airy place, and it will keep a great jfviiile. If it iiinkfi or is mufty) take fome lukewarm water^ Bx4 Digitized by Google mad^ Plain and Eafj. 1 1 %fA wafli it dean : then take frefli milk and water lukcwann» and wab it again ; tfien dry it in claan clotKs very well, and rub it all over with beaten ginger, and hang it in an airy place. When you roaft it, you need only wipe it with acle^n c^otb, and paper it, as before- mentioned. Never do any thing elfe to veni- ibn, for all other things fpoil your venifon, and take away the fine flavour, and this prc.crvcs it better than any thing you C4a do. A hare you may uiaiiagc juft the fame way. 1o rpoji a tongue or udder, PARBOIL It firft, then roafl it, ftick eight or ten cloves about it j bafte it with butter, and have fome gravy and fwceb ' iiiucQ. An udder ^au very well done the fao^e way* T 1 rsaft rabbiis, BASTE them with good butter, and drudge them with a lit- tle flour. Half an hour will do them, at a very quick clear fire, and, if they ^re very fmall, twenty minutes will do them. Take the liver, with a little bunch of pardcy, and boil them, 'and then chop them very fine together. Melt fome good hutter, and put half the liver and parfley into the butter ; pour it into the difh, and garnifli the difh with the other half, hkt your r{kbbi|s be doqe of a fine light brown. To rpoft a rabbit bare fajhion. LARD a rabbit with bacon $ roaft it as you do a hare, and It eats very welL But then you muft make gravy-fauces but if you don't lard it, white faiice* lurkiesy pbeafants^ (^c. may be larded. YOU may lard a turkey or phcafant, or any thing, juft a$ you like it. ^ . ' ' ^0 roaji a jowl ^htajant fajbioih IF you Ihould have but one pheafant, and want two in a difh, take a large full- grown fowl, keep the head on, aiid truls it jpft as you do a pheafant ; lard it with bacon, but don't lard fhe pheafant, and nobody will know it. ^ RULES Digitized by Google t ^be Arl of Ccokery^ RULES to be obfervcd in Roasting. « I N tlie firft place, take great care the fpit be very clean ; * and be litre to clean it with nothing bucfand and water. Wafh . k cleaiiy and wipe it with a dry clotbi for oil, brick-dufl^ mmI Tuch things will fpoil your meat. I BEEF. TO roaft a piece of beef about ^en pounds wjll take an hour and a. half, at a good fire* Twenty pr>uDd$ weight will tike Arte hoursy 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 fo cn according to the weight of your nicst, mo e or kTs. Obfervc, in holly weather your htd will take hali an hour ioiiger. MUTTON. A I^g of mutton r/ fix pounds will take an hour at a qui'ck fire; if frofty weather an hour and a quarter ; nine pounds an hr,or and a half, a leg of twelve pounds will take two hours ; rf fiofty two hours and a half; a large faddle of mutton will take three hours, becaufe of papering it; a fmall fadcile will take an hour and a half, and fo on, acrorciircr to the fize ; a ' kreaft will taicc iialf an hour at a quick fire; a reck, if large, an hour; if very fmail, little better than half an hour j.. a ftottlder much about the fame time as a leg, PORK. \ PORK nauft be well done. To every pound allow a quarter W an hour: for exanvple^ a joint of twelve pounds w*eight ihree hours, and ib on $ if It be a thin piece of that weighty two hours will roaft it,, Diriolioii5 conccf mng beefy niuLGii^ and pork. THESE three you may bade with fine nice dripping. Be fure your fire be very good and bri(k \ but don't lay your meat too near the iirc> for fear of burning or fcorching. VEAL. Digitized by Google # made Plain and Eafj. IJ VEAL. VEAL iak€s much the fame time loafHng as pork ; but he fure to paper the fat of a loin or fillet, and bafte your veal witb good butter* HOUSE'LAMS. IF a large fore-quarler, an hour arwi a half; if a (mall one^ an hour; The outlidc muft be papered, bulhd with good but- ter* and you muft have a very quick fire, if a leg, about three quarters of an hour ; »neck, a brcaft or (houlder, tlirec 4iuaf* lers of an hour ;*if very fmaU, half an hour will do. A P I G. IF juft kiJkd, an hour if killed the day before, an hour and a quarter ! if a very large one> an hour and a half. Bat the bcft way to judge, is when the eyes drop c ut, find the fkm is grown very hard % then you muft rub it with a coarfe cloth, with a good piece of butter rolled in it, till the crackling is crifp and of a fine light brown. ^ . A H A R E. YOU muft have a quick fire. If it be a fmall hare, put three pints of milk and half a pound of frefh buiter in the drip- ping-pan, which muii be very clean and nice ^ if a large one, * two quarts of milk and half a pound of frcfli butter. You mult bafte your hare well with this all the time it is roafting; and when the hare has foaked up all the butter and milk it will be enough. A T U R KT. A nilddling turky will take an hour; a very large one, an hour and a quar cr , a fmall one, three quarters of an hour. You muft paper tiie breaft till it is near done enough, then take the paper oil and froth it up. Your £rc muil be very good. A G 0 O S E. OBSERVE the (ame rules. Digitized by Google 14 of CMhtft F 0 IV L S. A large fowlf three quarters of an hour ; a middling one^ half an bourj very fmall chickens^ twenty minutes. Your fire muft be very quiick and clear when you lay them down. TAME DUCKS. * OBSERVE the fame rules. WILD DUCKS. TEN minutes at a very quick fire will do themj but if ^ou love them well doiie, a quarter ui an hour. TEAL, WIG EON, &e, OBSERVE the iiune rules. WOODCOCKS, SNIPES, ami PAR- TRIDGES. THEY will uke twenty minutes. . • • • PIGEONS aud LARKS. THEY will uke fifteen minutes. DireSions concerning poultry. ^ \ IF your fire is not very quick and clear when you lay your poultry down to roai^, it will not eat near fo fweet^ or look To v beautiful to the eye» To keep.nuat bot^ THE beft way to keep meat hot, if it.be done before your company Is ready, is to fet the difii over a pan of boiling watery cover the diih with a deep cover fo as, not to touch the meat* and throw a cloth over all* Thus yott> nay keep your meac hot a long tlme^ and it is better than over«roafting >md fppil- ing the meat. The fieam of the water keeps the meat hot* - and don't draw tbt gravy out, or dry it up i whereas if you fet a *• . dilh Digitized by Google made Plain and Eafy. • 25 difli oi meat any time over a chariing-oiih of coalsj it will dry up ail the ^ravy^ and ipod ihc mc^t* To drefs Greens, Roots, &c ALWAYS be very careful that your greens be nicely picked and wa(hed. You ibould lay them in a dean paa» for fear of Uad or-duft) which is apt to hang round wooden veflels. Boil aJI your greens in a copper faace-pan by themielvest with a great quantity of water. Boil no meat with them* for that difcolours them* Uie no iron pansj for they are not proper i but let them be copper, brjifs, or ftlver. ^ ^9 drefs fpinacb. PICK it very clean, and wa(h it in five or fix waters ; put it in a fauce-pan that will juft bold it, throw a little fait over it, and cover the pan dole* Don't put any water in, bat Oidce the pan often* . You muft put your fauce-pan on. a dear ^utck iire. As feon as you find the greens are fluunk and fkllen to the bottom, and that the liquor which comes out of them boib up, they are enough. Throw them into a clean fieve to drain, and juft give them a little fqueezc. Lay them in a plate, and never put any butter on ii^ but put it in a cup. 7i drefs cabbages^ 6f CABBAGE, and all forts of young fprouts, muft be boiled in a great deal of water. When the ftalks are tender, or fall to the bottom, tlicy are enough ; then take ihem oft, before they lofe their colour. Always throw fait in your water befoic you put your greens in. Young fprouts you fend to table juft as they are, but cabbage is beft chop;>cd and put into a faucc-pait with a good piece of butter, ftirring it for about five or fix minutes, till the butter is all melted,^ and then fend it to uble. ' . To drefs carrots. LET them be fcraped very cle;in, and when t>.cy are enau:>h rub (hem in a ctean cloth, then ilicc tbcm into a j^late, and pour lome melted butter over them. If they are young fpring car-^ rots, half an hour will boil them \ if laFj^e, an hour; but old Sandwich carrots will take two hours. ^ . , Digitized by Google l6 l^be Arl of Cookery^ ./ To drefs turnips^ THEY eat beft boiled in the pot, and when cnougb take fbem out and put tbem iif a pan and ma(h ttieiii'with butter and a little fait, and (end them to table. But you may do them thus: pare, your turnips, and cut them into dice, as big as the top of one's finger; put them into a clean faucepan, and juft I cover them with water. When enough, throw them into a . fieve to drain, and pat thein into a faucepan with a good piece , oi butter ; ftir theni over the hie ior hve of iix minutes, and fend them to table* To drefs parjnips. * THEY Ihould be boiled in a great deal of water* and wben jrou find they are (oft (which you will know by running a fork into them) take them up, and carefully fcrape all the dirt off them, and then with a knife fcrape them all fine, throwing away all the fticky pirts; then put them into a faucepan with fome milk, and ftir them over the hre till they are thick. Take . great care they don't burn, and add a good piece of butter and a little iak, and when the butter is melted fend them to table. To drefs brockala. STRIP all the little branches off till you come to tbe top one, then with a knife peel off all tbe hard outfide (kin> which Is on the ftallcs and little branches, and throw tbem into water* Have a ftew-pao of water with fome fait in it : when it boils put in tbe brockala, and when the ftalks are tender it is enough, then fend it to table with butter in a cup. Tho French eat oil . and vinegar with it* To drefs pot aloes* ' • YOU muft boil them in as little water as you can, without . burning the faucepan. Cover the faucepan clofe, and wh^n the (kin begins to crack they are enough* Drain all the water out, and let them ftand covered for a minute or two \ then peel them, lay them in your plate, and pour fome melted butter over them* . The beft way to do thtm is, when they are peeled ta lay them on a gridiron till they are of a fine brown, and fend thenI to table* Another way is to put them into a faucepan with fome good beef dripping* cover them dofe^ and lhake tbe fatice^ pap often for fear of burning to tbe bottom. Wben they are of a * 9 Digitized by Google made Plam and EajSh ^7 Sm br«m airf crifp, talce thcoi «p Uia plate, ditn dieai into anoAar for iiw of ihe£ic» ana {Hit hitter in a cup. T 9 drefs cauliflowers^ TAKE your flowen, cut off all the green part, and then cut the flowers into four, and lay them into water for an hour : then have fome milk and water hoiling, put in the can!if!owent and \» fine to Ikim the fauce-pan well. When tlie ftaUfii are lender, take them carafuJly up, and pat them into a cullender tOi drain:. then put afpponful of water into a clean flew-pan wi^ a little duft of flower, ahout a quarter of a pound of butter, and (hake it round till it is all finely melted, with a little pep- per and fait ; then take half die cauliflower and cut it as you « would fat pickling, lay it into the ftew-pan, turn it, and (hake pan rouml. Ten minutes will do it. Lay the ftewed in the middle of your plate, and the boiled round it. Pour the butter you did it in over it, and fend it to table, To drefs French beans. FIRST firing them, then cut them ia two, and afterwards acrofs : but if you wou^ do them nice, cut the bean into four, and then acrofs, which is eight pieces. Lay them into water and ialt, and when your pan boils put in fome falf and the beans : wh^n they are tender they are enough ; they wit| be (bon done. Take care they do not lofe their ftne green* Lay them in a plate, and have butter in a cop* ^0 drefs arfich0ies. WRING off the ftalks, and put them into the water cold, with the tops downwards, that all the dud and fand may boil out. When the water boils, an hour and a half will do them. 7*4 drefs afparagus, SCRAPE all the ftalks very carefully titl they look white* then cut all the ftalks even alikci throw them into waier, and have ready a ftew-pan boiling. Put in fome (alt« and tie the zC^ paragus in little bundles. Let the water keep boiling, and when they are a little tender take them up. If you boil them too much you loie both colour and tafte. Cut the round of a fmall loaf about half an inch thick, toaft it brown on both fiJes, dip it in C the* Digitized by the Art of Cookiry^ jhe afparagus Irquor, and lay it in your diQi : pour a little buttep pver uie i ^aft, then lay your asparagus on the toall all round the difh, with the white tops outward. Don't pour butier over uie afparagus, fgr that makes them grcafy to the fingers^ l^4vc jo^r bwtjcr ip a bafun| ^ pel feud it to t^ble^ . / . ' . jpirf&ions cpncermiig garden things* MOST people fpoil garden things by over-boiling them. Alt ' things that are green ' ibouki have a little crifpneis, for if fhey are over- boiled they ncitt}er hgve any fw^cecnefs op j)eauty. \ • - . • • • ^0 drefs beans and bacon. WHEN ypu drefs beans and bacon, boil thebaepn hj itfcif, find the beans by thcmfelve$» for the bacon fpot} the cp«* . our of the beans. Always throw fooie fait into the water» an(} ibme pariley nicely picked. When the beans are enough which you will know by their being tepder) throw them into a cullendff to drain. Take up the bacon and (kin it ; th.^pw f then roll them In little round balls, and Tome in ffttfe long balls ; roll them rti flour, and fry them brown. If they are for any thing of white faucc, put a ] ittlc water on in a faucc- pan, and when the water boils put theni in, and let them boil for a kw minutesj but never fry them Ipi: wbite fauce. truffles and morels good i» fatfci^^ and foups* ^ TAKE half an ounce of truffles and. morels, fimmcr them IP two or three fpoonfuU of water for a fewiminiitet» then put theqi with the liquor into the fauce. They thicken both (iuice fnd foop, and ^ive it a fine flavour. JV Jlew ox-palates, '* STEW them very tender; which rauft be done by pntttng (hem into cold water, and let them ftew v^ry foftly over a HoWf. fire till they are' tender, then cut them into pieces and pot Aem either into your made-diOi or foup; and cocks-combt and artichoke- bottoms, cut fmall^ and put mto the made*difli; Garniih your difiies with lemon, fweetbreads ftewed or white 4i0ies, and fried Ibr br«wn ones; and cut in fittic pieces. ^ . To ragoo a kg of muiioru Take all the fkin and fatofF, cut it very thin the right way of the grain, then butter your ftew-pan, and ihake fome flour into it; flicc half a lemon and half an onion, cut them very fmali, a little bundle of fweet- herbs, and % blade of mace. Put all together with your meat inta th<^ pan, ftir it a minute or ^wo, and then put in fix fpoonfuls of gravy, and have ready aa 49Chpvy minced fmall ; mix it with fome butter and tiw^ ftit U jUtogether for fix minutes, and then difii it up. lomakeahioivufricafy, YOU muft take your rabbits or chickens and (kin them, then * tut them into imall pieces, and lub them over with yolks df eggs. Havexeady fome grated bread, a little beaten mace, and a little grated nutmeg mixt together, and then roll them in it: put a little butter into your ilew-patt, and when itis meTted put in your meat. Fry it of a fine brown, and take care they ^n't fiick to the bottom of the pan, then pour the butter from them^ and .pour in half ^ pint of gtavy, a glafs of red wine, » * few Digitized by Google - made Plaiti and Eafy. tUMr Ibu&rmHns, or two fpoonfuls of the pickle, a Itttie fait (if banted) anil a piece oiF butter rolled in flour. Wbcn it is of a ' fii|e thtckn^fs di(b.,it up» and feod it t0 tables . 'To make a white fricafey^ •VOU may take two chickens or rabbits^ (kill tbenl and cut them into Itttle pieces. Lay them into warm water to draW but all the bloody and then lay them in a clean cloth to dry^: pot'them into a fii^-pftii with milk and water» ftcw them till ;they are tender^ and*then take a clean pan, put irr^Alfa pkic .of cieam, and a quartcAM* e poutid o# butters Air it'togcthik^ HiU the tetter is aelied^ but you ihuft be fure tcrk^p i» fHrini^ all the time or it ,wlll be greafy, and ^tbeii iirHh a #»rtl4alBe thte .chicken^ or rabbita^ut pf tbe ftew?pan add put imtj^thn fauce^ pan to the butter and ol^m. ave ready ^ Ikfillfc liiaceidpied and beat line, a very little nutmeg, a few muihroonls» fliake all together for a ii^nute or two, and dijh it up. If you have no mufhrooms a fpoonful of the pickle does full as well, and gives it a pretty tartnefs. This lii a very pretty iauce tor a brcajft of veal roafted. To fricafey chUkem^ rai/bUs^ Jamh mak ^* . « DO them the iafHU^way^ - - . - = - / ' s A fMfid vS»f to fHaki a tuhih friiapj. YOU muli take two or tlirce rabbits or" chickens, ffelrl them, and lav them in wann water, and drv t'^LMn wii i a clear! cloth. Put them into a itew-pan with a blade or tv^u of mace, ii little bhick and white pepper, an onion, a litiie bundle ot fweet- herbs, and do but juit cover theni with water : flevV thcoi till they are tender, then with a fork tak-e them out, iirain the liquor, arid put theni into tne pan again with half a p nt of the liquor and half a pint of cream, the y(>ik>- of two eggs beat well, half a nutmeg grated, 'a glals of white v/me, a little piec6 of butter rolled in Huur, and a gill of mufhrooms } keeplUrrine all together, all the while one way, till it is fmooth atid of a. fine thickneis, and then diih ic up* Add what yoU plearv'4 ♦ ... ■ Digitized by Google Atbirdwwftf mMtig a wbiii fric^fej* TAKE three chickens, fkin them, cut them into fmall pieces ; that is, every joiut afunder ; lay them ia warm water, ior a quarter of an hour, take them out afid dry them with a cloth, then put theni into ^ ftcw-pan with milk and water, and boil tlitm tender : take a pint of good cream, a quarter of a pound of butter, and flir it till it is thick, then let it (land till it is cool, and put to it a little beaten mace, half a nutmeg grated, a little fait, a gill of whiic wine, and a few mufhrooms; lUr aU together, then take the chickens out of the ilew- paiiy tkrow away what they are boiled in, dean the pan and put in ^he dikkcat and (auce together : feecp cShe fum (haking round till diqr aw^vke bat^ a^d di(h them up, QmUk with Imw. Ttey win be«eiy good without wioAi 0 fricafey rabbits^ lamb^ fweetbreads^ cr tripe. DO cbein the ihiQe way, • jtwiber way to fricafey tripe. TAKE a piece of double tripe, cut it into flices two inches lonp;, and half an inch broad, put them into your ftew-pan, and fprinkle a little fait over them ; then put in a bunch of fwcet- hcrbs, a little lemoa-pcel, an onion, a little anchovy pickle, and a bay-leaf i put all thefe to the tripe, then put in juil wa- ter enough to cover them, and let them flew till the tripe it very tender : then take out the tripe and firain the liquor out^ Ihred a fpoonfu) of capers, and put to them a glafs of white wine, and half a pint of the liquor they were ftewed in. Let it boil a little while, then put in your trfpe, and beat the yolks of three eggs ; put tmo your eggs a little mace, two cloves, a little nut- meg dried and beat fine, a fmall handful of parfley picked and ihred fine, a piece of butter rolled in flour, and a quarter of a pint of cream : mix all thefe well together, and put theminta your flew-pan, keep them ilirring one way all the while, and when it is of a fine thkknefs and fmooth, dtfli it up, and garnifli the difli with lemon. You are to obferve that all fauces which have eggs or cream in, you nnift keep ftirring 6ne way all the while they areon the fire, or they would turn to curds. You may add white w*alnut pickle, or mufh rooms, in the loom cf capers, juH to make your fauce a litue lartt Digitized by Google mndt Pbun and £^ To ragM bogs feet and tars. TAK£ your ftet wbA ean out of the pickle they are io^^i in, or boil them tlU Ibey are tcfi4erf thtn cut thm intoiittle long thin bits about two inches long, and about a quarter of an inch thick : put them into your flew- pan with half a pint of gocxi gravy, a glafs of white wine, a good deal of muilard, a good piece of butter rolled in flour, and a iude pepper and Mt: all together till it is of a hne thicknefs^ and then diih it up. - Note, they make a very pretty difli fried with butter anpeel in:o the water, when you put in yoac tripe. A fiicafy of pigeons* TAKE eight pigeons, new killed, cut them into fmall pleeesi, and put diem into a ftewpao with a pint of claret and a pint of water. Seaibn your pigeons' with fait 'and pepper, a blade or two of mace, an onion, a bundle of fweet-berbs, ^ good piece of buttar juft rolled in a very little flour : cover it clofe, and let them flew till there is juii enough for fauce, and then take, 8 out r Digitized by ±6 fie Art of Cookerj^ cut the onion ind fweet-berbs, beat up the yolks of three tfffjid grate half a nutmeg in-^ and with your fpooapufli the meitm to one fide of the {>an and the gravy to the other fide, and ^ in iiie eggs; keep them ftirring for ktt of tiirnlog 19 Mfds, and when the (auceis fine iind thick ihake all togethef,- pttt hi lialf a fpoonfUl of viliegar, and gtve-them a fliake \ then pat the meatinto the difliy pour the fauce drer it^ and have'T^n^ fiwie fliees of bacon toafM*, and fried oyfters % throw the oyneft idl «ver» and lay the bacon round. GariiKh whh leiuolb • * • - • • # • A fricafey of lamb-Jlones and Jweethreadsi . HAVE ready fomelamb-ftonesblancheBj parboiled andfliced, and flour two or three fweetbreads ; if very thick, cut them in iwb, the yolks of fix hard feggs whole; a few piftacho-hut ker- nels, and a few large oyfters : fry thefe all of a fine bi'oWif, then pour out ail the butter, and ariins with fonfie fage. When the > head IS cnougi], ia^ ii ua a uiiU, iiuu Ut it to the iiic to keep Digitized by Google $8 ^b^ 9j C9ik^. warniy theti Hir all together in the diOi, and boil it m afaiice* pan ; ftrain it ofF, put it into the fauce-pnii again, add a piece of butter roiled in flour, and the Tsige in the brains chopped fine, a fpoonful of catchup, and two fpoonfuls of red wine 5 boil then) togiether, take the brains, beat them well, and mix them with the iauce : pour it into the di(h, and iend it to tablcu You muft bake the tongue with the hefld> afld don't cut ilQttU It will iie tb« handibmer in the diib. , ' lake a Jhufs bead. T>0 it tbe fame way, and it «au very weiL BOIL the head and pluck tender but don't let the liver be too much done. Take the head up, hack it crofs and crofs with a knife, grate fome nutmeg over it, and lay it in a diih, *• before a good fire ; then grate fome crumbs of bread, fome fwect-herbs rubbed, a little lemon-peei chopped fine, a very iittle'pcpper and fait, and bafte it with a little butter: then throW a little flour .over it, and juil as it is done do the fame, batle it and drudge it. Take half the liver, the lights, the heart and tongue, cbop them very fmall, with Ax or eight fpoonfuls of gravy or water ; firft (hake fome flour over the meat, and dir k together, then put In the gravy or water, a good piece of but* ter rolled in a little flour, a little pepper and fait, and whaj^ runt^ from the head in the diOi ; fioun^ all together a few minutes, and add half a fpoonful of vinegar, pour it into your dtih* \vf i\Lt bead in the middle of the mince* meat, have ready the oilier half of the liver ttxt thra, with fome41lces of bacon broHed, ^nd Isy round tlie head. Garnifti the dHh with lemon, and lend it to table; ^ To ragoQ a neck of veaU < CUT a neck of veal ioiorfleaks, ilattea them with a rolling'* f in, feaibn them with fait, pepper, cloves and mace, Ian! them with bacon, lemon-peel and thyme, dtp them in the yolks of f gge, make a flieet of ftrong cap- paper up at the four corners in the form of a dripping-pan $ pin up the corners, butter the paper and alio the gridiron, and iet it over a fire of cfaarcoal *, put 4fi your meat, let itdokUtuely, keepit bailing and turning ■ to Digitized by Google miie PUin and Eafy. 19 to keep in the gravy ; and when it is enough have ready half « pint of ftrong gravy, feafon it high, put in mufhrooms and pickles, force-meat balls dipped in the yolks of eggs, oylicrs dewed and fried, to lay round and at the top of your difh, 'and then Icrve it up. If for a brown ragoo, put in red wine. If for a white one, put in white wine, with the^olks of eggs beat up with two gt three fpoonfuls of cream. ragoo a breajl of vtaU TAKE yourbreaft of veal, put it into a lar^ie ftew-pan, pat in a bundle of fweet-hcrbs, an onion, fome black and white pepper, a blade or two of mace, two or three cloves, a very little |fiece of lemon ptel» and juft cover it with water : when it iy ttnder take it up, bone it, put in the bones, boil it up till the gravy is v ry good, then ftrain it ofF, ahd if you have a little rich beef gravy add a quarter of a pint« pat iii half an mvndt of tntffles and m nls, a ipoonful or two of catchup, two or three fpoonfuls of white wine, and \wx. iherti all boil togeihelr : in tb£ mean *tinie flour the yeal» and fry it in butter till it is of a fine Inrown, then drain out the butter and pour the gravy ^on are boiling to the veal, with a few muibrooms: boil all toge<- ther till the fauce is ricb and thick« and cut the fweetbread in- to four. A few force-meat balls is proper in it. Lay the vedt in the difli, and pour the iauce all over it. Garnilh with lemon« ^ ' Another wa)f to n^o a ire^/t of veal* YOU may bone it nicely, flour it, and fry it of a fine brown, then pour the fat out of the pan, and rhe ingredients as above, ^ith the bones j when enough, talce it out, and lirain the li- c^uor, then put in your meat again, with the ingredieats» as befiprc direded. ji iftafi of veal in hodge-podge* TAKE abrcaft ot veal, cut the brifcuit into little pieces, and every bone afunder, then fiuur ir, and put half a pound of good butter into a Hew- pan ; when it is hot, throw in the veal, fry it all over of a fine light brown, and then have ready a tea- kettle of water boiling ; pour it iii the licw-pan, till it up and ftir it round, throw in a pint of jrrcen peas, a fine Jetruce whole^ clean walhi r], tv/o or th ee bla-ie*? of m;;rr, a little whole pepper tied in a maiiin ra«» a little bundle of iwcct herb3» a fmaB onion Digitized by 30 fTse Art of Cookery^ onion (luck with a few ,^ioves« and a little fait. Gwer-it dofe^^ i|ijd Icc it fleyr aA^hour„ or till it is boiled to your. palate, if you would have fdup oi 'de of it ; if you woul J only have fauce to.eat with the veal, you^cnuH flew iuill there is juft as much as you would have for faui^e^ and leafon it with fait to your palate % take oot the onion, fweer*herb« and fpice, and potir it altogether in* to your diih., It is a iine diih. If you h4Ve no peafe, pare three or four cucumbers, fcbop out fhe pulp, 'and cut it into little pieces, and take foi^r or (ive hcdds of celery, clean waflied, and cut the white part fmall i when you have ho lettuces, take the little hearts of favoys, or the little young fprouts that grow oa tike old cabhage-ftalks about as big as the top of your thumb* - •* Note, ir you wpuld make a very fine difb of is fiH the iofidv pur lettuce with force-meat, and tie the top clofe with i thread ; flew it till there is but enough for fauce, fct the lettuce in the middle, and the veal round, an^l pour the fauce all over it. Garnifh your difh with raipcd bread, made into, iigurcs u'itli your Enters. This is thecheapett way or drciliug a bic^.nds u|)rin;bt \x\^ the difii : iil- a packthread acrofs it to hold it together, (pit it, then roll t! e caul rJI round it, and roaft it. An hour and a • <|uarter will do ir. When it has been about an hour at thc^ iire takeoff the caul, drudge it with flour, bade it well with frefh' butter, ^ind let it be of a iin^; brown. For fauce take two penny- wo th of gravy beef, cut it and hack it well, then flour it, fry it a lit- Je bfown, ithen pour into your fiew-pao fomrboilrng wa* Iter, ilir it well together, then £1! your pan two parts full/^ wair ter, j.ut in an onion^ a bundle of fweet herb^,,a little cruft of bread tpailed» two or three blades of mace, four cloves, feme ivhole pepper, and the bones of the veal. Cover if clofe# an4 let it ftew till it is quite rich and thick i then flrain it, boil it up inrith fome truffles and morels, a few inuibrooais, a fpoonful of p^cchup, two or three bottoms pf .artichokes, If yp)| have tl>em ^ Digitized by Google ma Ji Plain and Eajy, j f a little fait, Juft enough (a feafpn the gravy, taice the pack)* thread o(F the teajy and let it upright in tbedUhi cut the fw^t- lyead into four, and broil it o^ a 6ne brown, with a few force* meat-balls fried ^ lay thefe 4:ound the dilh, and pour in th^ iauce. Garniih the di(h with lemon^ 9nd fend it to t^ble* T 9 collar d breaji of muUon, DO U the fame vyay, and it eats very well. But you oluS, take ofF the (kin, . ' Another goad way to drtfs a breafi of mutton, COLLAR it as before, roail it, and baf^e it with half a pint of red wine, and when that is ail foaked in, bafte it well with. butter, bave a little good gravy, fet the mutton upright in th«. dilh^ .pQur in the gravy, have fweet fauce as for veniCon, and ffsnd it to table. Don't garniih the difli, but be furc to take - ^e (kin off the mutton** The infide of a furloin of beef is verr good done this way* " If you don't like the wine, a quart ot milk, and a quarter of a pound of butter, put into tjie dripping-pan^ does full as weij !tQ .l?afte it, ' • * * * * • » %o forte Akgpf lamb* WITQ a iharp knife carefully take out all the meat, and leave the (kin whole and the fat on it, make the lean you cat out into force-meat thus : to two pounds of meat, add three pounds gf becf-tutt cu* func, i.uJ L.a: ;:i a marble i;uvrtar till it is very fine, ati(J tdrvc aw^iy aii ikin oi tile aiLT.L ^nJ luct, then mix With iC tour (poonfuls of grated bread, eight or ten cloves, five or ii,x large blades of mace drie^l and beat fine, half a larg^ nutmeg graced, a iictle pepptr and fait, a little lemon peel cut fine, a vcjry little thy hod 4 kg of Imb. LET the leg be boiled very white. An hour will do ft. Cut the loin* into fteaks^ dip them into a few crumbs ef bread and ^gf % tbem nice and browpj boil % good deal jof fpinage and> ■■ ■ l?y. 1 Digitized by Google lay in the dlfh, put the leg in the fnidifle, lay the loin round it, cut ^Ti orange in four and garntfh the difh, and have butter in a cup. Some love the fpinage boiled, then drained, put into A £race*pan with a gpod piece of batter, and ilewed. 7'$ fer4i s large fmL CUT the CtLin dowathe back, and carefully (lip it up To as to take out all the meat, mix it with one pound of beef-fuet, cut it fnall, and beat them together in a marble mortar : take a pint of large oyftcrs cut fmall, two anchovies cut fmal!, one fhalot cut fine, a few fweet-herbs, a little pepper, a little nutmeg grated, and the yolks of four eggs j mix all together and lay lis on the bones, draw over the fkin and few up the back, put the fowl into a bladder, boil it an hour and a quarter, flew Tome oyflefs in good gravy thickened with a piece of butter rolled in 4our, take the fowl out of the bladder, lay it m youx diih and pour the fauce over it. Garniih with lemon. Ic eats much betcei roafted witb the fame (auoe. fa roaft a turkey the genteel w^. FIRST cut it down (he back, and with a (harp penknife bone it, then make your force-meat thus : Take a large fowl, or a pound of veal, as much grated bread, balf a pound of fuet cut and beat very fine, a little beaten mace, two doves, half a nut- >neg grated, about a large tea-fpoonful of lemon- peel, and the jolks of two eggs ; mia^ all together, with a little pepper and lalt, fill up the places where the bones came out, and fill the body^ that it may look juft as it did before, few up the back, and foaft it. You may haveoyAer-faiice, celerjr-fauce, or juft as ^012 pkafe; but good gravy in the dilh, and gamifii with lemon, IS as good as anj thing. Be fure to leave nie pinions on* 7o Jlew a turkey or /owl. FIRST let your pot be very clean, lay four deatv Ikewers at the bottom, lay your turkey or fowl upon them, put in a quart of gravy, take a bunch of celery, cut tt fmall, and wa(h it very clean, put it into your pot, with two or three blades of mace, let it (lew foftly till there is juft enough for fauce, thca add a good piece of butter rolled in flour, tWQ fpoonfuls of red wine, two of catchup, and juft as much pepper and fait as will •feaibn it, lay your fowl or turkey m the di£h> pour the fauce, over Digitized by made PlaiH and Eafy. 3 2 tyt)[ it zvA fehd It in tiUe. If the fowl or turkey ts enough . beforie the f^uce/ take it u}), a^d keep it up till the ff^uce is balled enough, then put it In, let it bbil a miiiute or two, and diihitup. ' . . . To Jlrjj a knuckle of veaL ££ fure let the pot or fouccpaa be very clean« lay at the hoU torn four clean wooden ikewefSi Wa(h and clean the knuckle very well, then lay i( in the pot with two or three blades of mace, a little whole pepper, a little piece of thyme, ' a fmall tqnion, a crud of breads, and. two quarts of water. Cover it down clofe, make it boil, then only let it fimmer for twb hburs^ and when it is cndugh take it up ; lay it in a diih, and ftraio the « broih over it, ■ Anctber wny to ftew a hmckk of veah CLEAN it as before directed, and boil it till there Is juft enaugh forf^uce, add one fpoonful of catchup, one of red wine, and one of walnut pickle, iome truffles and morels, or fome dried mufhrooms cut fniall ; boil it all together, take up the knuckle, lay it m adiO), pour the lauce over it, and fuid it to table. Note, It eats very well done as the turkey, before dir.e^ed» To ragoo a piece of be/^n, TAKE a large piece of the flank, which has fat at the top cut Iquare, or any piece that is all meat, and has fat at the top, hut no bones. The rump does well. Cut all nic -ly off the hone (which makes fine then take a large rtew-pan, and with a good piece of butter fry it a little brown all over, flour- ing your mear v^'cl) before you put it into the pan, then povfr in as much G;ravy as will cov er it, made thus : take about a pou.id of coarfe beei, a little piece of veal cut fmall, a bundle of fweet- herbs, an onion, Ji'fuc whole black pepper and white pepper^ two or three large blades of mace, four or five cloves, a pi( ce of ' carrot, a little piece of bacon fteeped in \ inegar a little while, a cruft of bread toalled brown ; put to this a quart of water, and let it boil till half is wafted. While this is making, pour a quart of bi iling water into the ftew-pan, cover it clofe, and let it be ftewing foftiy ; when the gravy is done ftrain it, pour it into the pan where the beef is, take an ounce of truffles and morels cut fmall, fome frefli inr dried muflifooms cut fmail, t ^i^* Digitized by Google ^ 4r/ ^/ Cookery 9 fpooofub of calcbup, aikl cover ic cIoTe. Let ill Ibis, teof tilt die fauce it rich and thiclc : then liive leady ibme artichoke«bot« ^mt cut into foui^ and a few, pickled muflirooins, give them a, boil or two, and when your meat is tender and your fauce quite rich, lay the meat into a diih and pour the fauce over it. Vou may add a fweetbread cut in fix pieces, a palate ftewed tender cut iDto little pieces, fome cocks-combs, and a few force meat balls. Thefe are a great addition, but it will be good without* Note, For variety, when the beef is ready and the gravy put to it, add a large bunch of celery cur imall and wafhed clean, two fpoonfuls of catchup, and a glafs of red wine. Omit aJi the other ingredients. When the meat and ceiery arc tender, and the fauce rich and good, ferve it up. It is alfo very good .this way : take fix large cucumbers, fcoop out the feeds, pare them, cut them into iUces^ and do them juil as you do the celery* fo force the infide of a Jirtotn of heef* TAKE a.fharp knife, and carefully lift up the fat of the in-* fide, take out all the meat clofe to tne bone, chop it fmall, take a pound of fuet, and chop fine, about as m-'ny crun bs of bread, a little thyme and lemon peel, a little pepper and falfj half a nutmeg grated, and two ihalots chopped tine ^ mix all to- geth^rt with.a ^lafs of red wine, then put it into the fame p^ace» cover it with the (kin and fat, flewer it down with fine ikewcrs, and cover it with paper. Don't take the paper off till the meat is on the difh. T^^ke a quarter of a pint of red wine, ti|rO'(balots (bred rmaU;i bpij them, and pour, into the difh, wirh the gravy wbiqh,cqmes out of the meaC| it eats well. Spity^Mf mea^ beforp yoU(Uke out tbe. infide* JmthefT way to force a Jirlwu WHEW if fs quite roafted, take it up, and lay it in the difh With the infide uppermod:, with a fliarp knife lift up the ikin, back and cut the infide very fine, fhatce a little pepper and fait over it, with two fhalors, co^'cr it with the (kin, and fend it tO ubie* You may add red wine or vinegar, juft as you like* ^4 force the. infide of a rump of beef. VOtJ may diot it juft in the fime manner, only lift up theoi^t? fide (kin, taKe tbe middJe of the'meat» and do . as before. div reeled ; put it into the fame place, and wuh£ae ikewm pu| it. d^^a clofe* Digitized by A rolkd rmp of beef. . CUT the meat all off the bone whole, flit tBe iiificJe down from top to bottom, but not through the (kin, fpread it open, lake the flelh of two fowls and beef-fuer, an equal quantity, and as much cold boiled ham, if you liawe it, a little pepper, an anchovy, a nutmeg grated, a little thyme, a good deal of parfley, a few mulhrooms, and chop them all together, beat them in a mortar, with a half- pint bafon full ofcruiiibs of L rc.i.i; mix all thefe together, with four yolks of eggs, lay it into the meat, cover it up, and roll it round, (tick one fkewer in, and tie it with a packthread crofs and crofs to hold it together; take a' pot or large faucepan that will juft hold tt, lay a layer of bacot^ and a layer of beef cut in thin ilices a piece of carrot, forhe * whole pepper^ mace, fireet-herbs, and a large onion, lay the ' rolled beef on it, juft put water enough to the top of the beef ; cover itclofe, and kt it ftew very fofdy on a (low fire for eight or ten hours, but not too faft. When yoir find the beef tender,- which yoir will know by running a ikewer into the meat,' tfiea tak^ it up« cov^ it up hot, boil the gravy till it is good, then ftrain it off, and add fome muflirooms chopped, fome truAes and morels cut fmal), two fpoonfuls of red or white wine, the yolkf of two eggs and a piece of butter rolkd in flour v boH it toigMer, fet the meat before the fire, bafte it with butter, and tbrov crumbs of bread all over it: when the fauce is enough, lay the meat into the diOi, and pour the fauce over it. Take care the eggs do not curd, 21^ ioil a rump of beef tbt French fajhioft.^ Take a rump of beef, boil it half an hour, take it up, tay it into a large deep prwter difti or ftew-pan, cut three or four gafhes in it all along the fide, rub the gnfhes with pepper and fait, and pour into the difh a pint of red wine, as much hot water, two or three large onions cut fmall, the hearts of eight or ten lettuce?; cur fma!!, and a good piece of butter rolled in a little floury lay the fleihy part of the meat downwards, cover it clofe, let it ftew an hour and a half over a charcoal fire, or a Viery flow coal fire. Obferve that the butcher chops the bone (b clofe, that the meat may lie as f)at as yoii can in the di(h« When it is enough, take the beefi lay it in the diih» and (lour, the'fi|Uce oVer it. Note, When you do it in a pewte^ di(h, it is befl dolte over % chaiBn^ difhof hot coah» with a bit or .two of charcoal to • keep U alive. D i ' Snf Digitized by The Art of Cookery ^ Beef efcarkt. TAKE a hrifcuit of beef, half a pound of coarfe fugar, Vwty ounces of bay fait, a pounit of common fait; mix all together^ and rub the beef, lay it iii aa earthen pan, and turn it every day. It may lie a fortnight in the pickle ; then boil it, and fcrvc it cither with favoys or peafe pudding. , Note, 1 1 cats much Hner C9ld, cut into ilices, and fent to table. Beef a la dauk, YOU may take a buttock or a rump'of beef, lard it, fry h brown in fome fweet butter, tben put it into a pot that will juft bold it ; put in fome broth or gravy hot, fome pepper, cloves, *inace, and a bundle of fweet-herbs, ftew it four hours till it is tender, and felTfon it with fait ; take half a pint of gravy, two fweetbreads cut into eight pieces, fome truffles and morels, pa- lates, artichoke- bottoms, and muflirooms; boil all together, lay' your beef into thedifli ; ftrain the liquor into the fauce, and boil ail together. If it is not thick enough, roll a piece of butter in flour, and boil in it ; pour this all over the beef. Take force- meat rolled in pieces halt as long as one's finger ; dip them into batter made with eg?s, and fry them brown ; fry fome fippets dipped into batter cut three corner-ways, ftick them into the meat, and garniih with the force meat. Beef a la mode in pieces, YOU muft: take a buttock of beef, cut it into two-pound pieces, lard them with bacon, fry them brown, put them into a pot that will jull hold them, put in tv;o quarts of broth nr gravy, a few fweet-hcrbs, an onion, fome mace, cig\ e^, nutmeg, pepper and fait; when that is done, cover it clofe, and flew it till it is ten- der, ikim off all the fat, lay the meat in the difh, and ftrain the fauce over it« You may fcrve it up hot or cold, Beefdlamode^ the French wiPf^ TAKE a piece of the buttock of beef, and fome fat bacon cut into little long bits, then take two tea-fpoonfuls of fait, one tca- fpoonful of beaten pepper, ouc of beaten inacc, im J ( ac ct nur* meg; mix all together, have your Iaiding-pir:s ic^ciy» fiill dip • the bacon in vinegar, then roll it in your fpice, and lard your beef very thick and nice; put the meat into a pot with two or three large onions, a good piece of lemcn-peel, a bundle of *iiexbs^ and three or four fpoonfuls of vinegary cover it dowa clulc. Digitized by Google fnadc Plain and Eafyi 37 your beeL Beef olives. TARE a ramp of beef, cut it Into fteaks half a quarter long« about an inch thick, let them be fquare j lay on fome good force-^ • meat made with veal, roll them, tie them once round with a hard knot^ dip them in egg, crumbs of bread, and grated nutmeg, and a little pepper and fait. The bed way is to roaft them, or fry them brown in frcfh butter, I»y them every one on a bay- Jeaf, and cover them every one with a ( itce of bacon toaded, have l To j^ew heef-Jleaks. ^ TA&E rump Heaks, pepper and fait them, lay them in % ilew-pan, pour in half a pint of water, a blade or twoof mace^ two or three doves, « little bundle of fweet-h^rbs, an ancho- . yy» a piece of butter rolled in flour, a glafs of white wine, and an onion j cover the'm clofe, and let them flew foftly till they are tender, then take oi^t t)ie fteaks, flour the(n, fry them in frelh butter^ an4 pour away all tbe fat, ftrain the fauce 'they were ftewed in, and pour into the pan : tois it all up togerher till the fauce i$ c^uite hot and thick. If you add a quarter of pint of oyfters, it will make it ^he better. Lay the fteaks into the di(h, and pour the fauce over them. Garnifli with any pickle you hke. To fry beef ficaks. TAKE rump (leaks, beat them very well with a roller, fry them in half a pint of ale that is not bitter, and whilft they are fcying cut a large onion rmall, a very little thyme, fome par- Iley Ihred fmall, Ionic grated iiutuiegj and a liitle pepper and fait; joli all together ia a piece of butter, and then ia a little flour, put this into the ftcw-pan, and iliakc all together. When the ilcaks are tender, and the fauce of a iiue tnickncf:^, diOi \i up. A feeend way to fry heef fieaks. CUT the lean by itfelf, and beat ihem well with the back of a knife, fry them in juft as much butter as will moiHen the •pan, pour out the gravy as it runs out of the n^eat, turn then^ Digitized by fMtdf Plain and Edfyl §9 dftent do them over a gentle fire» then fry the fat hy itfelf and lay upon the meat, and put to die gravy a glafs of led wint, half an ancHovv, a little nutmeg, a little beaten pepper, and a ihalot cut fmall ; ^ive it two or three iittle boilsy ieafon it wifh fait to your palate, pour it over this fibilui^ and (end them to taWc. • V Another way to do ieef fteaks. CUT your ftcaks, half broil them, then lay them in a ftew- pan, feafon them with pepper and fait, juft cover them with gravy and a piece of butter rolled in flour« Let them 4lew for half an hour, beat up the yolks of two oggs, ftii 'all together for (wo or three minutes, and then ftrve it up» : * A pretty Jide-di/h of beef, ROAST a tender piece of beef, lay fat bacon all over it, and roll it in paper, bafte it, and vi'hen it is roafled cut about two pounds in thin dices, lay them in a (lew-pan, and take fix large cucumbers, peel them, and chop them fmall, lay over them a little pepper and fait, ftew them in butter for about ten minutes, then drain out the butter, and ihake fome flour over them ; tofs them up, pour in half a pint of gravy, let them Aew xjXl they are thick, anddi(h them up* I'o drefsaJUkt of beef. ' ' ^ IT is the infide of a firloin. You muft carefully cut it all out from the bone, grate fome nutmeg over it, a few crumbs of bread, a little pepper and fait, a little lemon-peel, a little thyme, fome parfley fhred fmall, and roll it up tight \ tic it with a pack- thread, roaft it, put a quart of milk and a quarter of a pound of butter into the dripping-pan, and bafte it ; when it is enonii;!!, take yntie it, leave a little (kewer in it to hold it togt ther, have a*lrale good gravy in the diih, and fome fweet fauce in a p. Yiu may bade it ^ith red wine and butter, if you like it ^{>etter J of it wpl ^o very wcA with butter only. Beef fleaks rolled. "it TAKE three or four beef (leaks, flat them with a cleaver, ^nd make a fore e-nieat thus ; take a pound of veal beat fine in a mortar, the flefh of a large fowl thus cut fmall, half a pound of ^p|d h^m chopped fmall, the kidneyrfatof a loin of veal chopped Digitized by 40 iri¥ Art of Cvokcg^ fmaU^ a fvreetbmd cut in little pieces, an oun?^ of truffles and morels firfl (iewed zd^ then cut fmalK fome parfley, the yolks of four e(2gs, a nutmeg grated, a very Jittle thyme, a little lemon- pe 1 cut line, a little pepper and fait, and half a piiu ot cicaiu : mix all together, lay it on your (leaks, roll thtni up firm, of a good fize, and put a liitle fiwcwtr iato thcni, put them into the llcvv-pan, and fry them of a nice brown ; then pour all the fat quite out, and put in a pint of good fricu gravy (as in page 19) put one fpooaful of catchup, two fpoonfuis of red wine, a few muihroom^, and let thern Itew for a quarter of an hour. Take Dp the fteaks, ciit them in two, lay the cut fide uppermoft, and pour the fauce over it. Garnifli with leiuon. Note, Before you put tiie force- me-at into the beef, you arq *io itir it all together oyer a ilow iire lor (^ighc OiT ten minute, - To flew a rump of htefi HAVING boiled it till it ib little moreti^aq half enough, take . it up» and peel off the (kin : take Cilt» pepper, beaten niace^ grated nutmeg, a handful of parfley, a little thyiiiey winter- favory, fweet- marjoram, all chopped fine and nuveJ, and fluff them in great holes in the fat aiid leaii^ the reft fpread pycf jt« with the yolks of two eggs { favc the gravy that runs out) put to It a pint'of claret« and put the meat in a |ieep pan, pour the liqucr in^ cover it clofe, aind let ic bake two hours« then put if . into the diih* pourthq liquor pver it» and fend it to table« Jinother way to Jlc w a rump of beef YOU Atuft cut the o^eat off the bone, lay it in your ffevf-pan^ Cover it with water, put in a fpoonful of whole pepper, two onionifi a bundle of fweet herbs, fpme fait, and a pint of ltd / wine } cover ic clofe, fet it over a ftove or flow fire for four hours, (baking it fometinrtes, and turning it four or five times ; make gravy as for foup, put i||) three quarts, keep itftirring till, dinner is ready :. take ten or twelve turnips, cut them into (fices the broad way, then cut them into four, flour theiii, and fry them brown in beef dripping. Be fure to let your drip^.ii)g boil before yoii put them in ; then drain tbem well from the fat, lay the beef in your foup^difh*, toa(^ a little bread very nice and brown, cut in three corner dice, lay thdm into the d fn, and the turnips likewile ; flrain in the gravy, and fend it to table. If you have the convenience of a (love, put the difli over it for h.c or lijc inmutes ^ it gives the iiquur a iiae ihvuui of the tunu^^, makc« Digitized by Google mad^ Plain and Eafy. 41 makes the bread eat better, and 'a a gieac addition. Seafon it with fait to jour palate. . ' Portugal beef • TAKE a rump of beef, cut it off cbe bone^ cut it acrofs, flour it, fry the thin part brown in butter, the thick eod fiuff with fuet, boiled chefnuts, an anchovy, an onion, and a littie pep. ' per* Stew it in a pan of ftrong broth, and when it is tender, fay both the fried and ftewed together in your difli, cut the fried in two and lay on each fide of the flewed, ftratn the gravy it was fleweci in, put to it Tome pickled gerkins chopped, and boiled cheinuts, thicken it with a piece ot burnt butter, give it two or three boils up, ftafon it with Lilt to your palate, and pour it over • .the beef, (iarniili with kinon. "lo Jteisj a rump of beef^ or the brifcuit^ the French way. TAKE a rump of beef, put it into a little pot that will hold it, cover it with water, put on the cover, let it dew an hour; but if the brifcuit, two hours. Skim it clean, then Qaih the meat with a knife to let out the gravy, put in a little beaten pep- per, fomc fait, four cloves, with two or three large blades of mace beat fine, fix onions lliced, and half a pint of red wine ; cover it dole, let it (tew an hour, then put in two fpoonfuls of capers or aiiertium-b litis picklcJ, or broom- b Lids, chop them; ' two fpoonfuls of vinegar, and two of vtijuice ^ boil lix cabbage lettuces ill water, then put theni in a pot, put in a pint of good gravy, let all ftew together for half an hour, fkim all the fat off, lay the meat into the di(h, and pour the refl over it, have ready feme pieces of bread cut three corner ways, and fried crifp, (tick them about the meat, and garnifh them. When you put in the cabbage, put with it a good piece of butter rolie4 in Hour* til,' > « > • STip ftew beef gobbets. GET any piece of beef, except the leg:, cut it in pieces about the bigiiefs of a pullet's egg, put them in a Itew-pan, cover them with water, let them ftew, fkim them clean, and when they have ilcwed an hour, take mace, cloves, and whole pepper tied in a muflin rag loofc, fome celery cutlmall, put them into the pan with fome fait, turnips and carrots, pared and cut in fliccs, ^ little pariley, a bundle of fweet-herbs^ and a large cruft of bread* Digitized by 4t fii 4n 9f Coohry^ brcac]. You may put in an ounce af barley or rice, if you likfe Jt Cover It clofe, and let it ftew till it is tender, take out the herb-, fpices, and bread, 'and have ready fried a FrencluroQxat \ik iour« Diih up all together, and iead it to table. ' ♦ Beef royaL TAKE a iirlosn of beef, or a large rump, bone it and beitt If very well, then lard it with bacon, ieafon it all over wityUt, pepper, mace» clovct, a^ nutmeg, all beat fine, fomei^aion- p( t\ cut imall, and §cmt, fweet*berb$ $ in the mean time^rrake n firofig brotb:of the bones,, take a piece -of butter with a'^le^: 4our, orowp it, put in the beeft l^^^P it turning often tiJl xtli brov n, then ftrain the broth 9 put all together into a pot, put in a bay- leaf, a few truflea, and ipoie ox palates cut fmall ; cover it clofe, and let it ftcw till it is tender, take out the beef, fkim off all the fat, pour in a pinr of claret, fome fried o\f[crs, aa anchovy, and fome gerkins (lired fmai] ^ boil ail together, put in the beef to warr:. thicken your fauce with a piece of butter rolled in flour, ormuihroom powder, or burnt butter. Lay your nieat in the difb, pour the fauce over it, and fend it to table* This may be ejit either hot or cold. 4 tof^ue and udder forced. FIRST parboil your tongue and udder, blanch the tongue and llick it with cloves; as for the udder, you mud carefully raife it, and fill it with force-meat made with veal : firft wafb the inftde |vith the yolk of an egg, then put in the force-meat, tie the ends clofe and fpit them, roaft them, and bafte them with butter when fnough, have good gravy in the difli, aqd fw^ fauce in a ciip# Note, For variety you may lard the ufjdtr* ?V fricafey mats tongues. TAKE neats tongues, boil them tender, peel them, cutthcrn into thin fllces, and fry them in frefti butter ; then pour out the btittf r, put in as much i;ravy as you (hall want for fauce, a bun- it with as much beef fuet, a few pippins, fome pepper and mu 9L little mace beat^ fome nutmegs a few fweet herbs,' and the ycdltt of two eggs s chop it all together, fluff it, cover the end with a veal cai^ or buttered paper, noaft it, bafte it with butter, and^ifli it up. Have for fauce good gravy, a littYe melted but* ter, the juice of an orange or lemon,. and fome grated nutmeg; -Jioi^ it u^, and pour it into the diih» v ^0 fiew neais t^gucs ^ujIjcIc. TAKE two tongues, let them ftew in water juft to cover them ' for two hours, then peel them, put them in again with a pint of ftrong gravy, half a pint of white wine, a bundie of fweet^ berbs^ a little pepper and fait, fome mace, cloves, and whole pepper tied in a muflin rag, a fpoonful of capers chopped, tur- nips and carrots diced, and a piece of butter rolled in flour ; let all Aew together very foftly over a flow fire for two hours, theii take. out the fptce and fweet*herbs, and fend it to table. Yoii in ay leave out the turnips and carrots, or boil them by them^ felves, and lay theni in a di(h, juft as you like. ^0 fricafey ox palatiS, AFTER boiling your palates very tender, (which you mull do by fcttmg them on in cold water, and letting them do foftly) then blanch them and fcrape them clean ; take mace, nutmeg, cloves, and pepper beat fine, rub ihem all over with thofe, an^ with crumbs of bread ; have ready fome butter in a ftew-pan, and when it is hot put in the palates ; fry them brown on both ifides, then pour out the fat, and put to them fome mutton or beef gravy, enough for fauce, an anchovy, a little nutmeg, a Jittlc piece of butter rolled in dour, and the juice of a lemon : let it fimmcr all together for a quarter of an hour, diih it up. »id nmifl. with lemoii. - HAVING boiled your palates tender, blancKthcm, cut them into flices about two inches long, lard half with bacon, then have ready two or three pigeons and two or three chickrn- - peepers, draw them, trufs them, and fill them with force-meat; let half pf them be nicely larded, fpit them on a bird>fpit: (int Digitized by i 44 "^'he Art of Cookery^ them thus : a bird, a palate, a /age-kaf* and a piece of bacon } and fo 0SI9 a bird, a palate, a fage-leaf, and a piece of bacon* Take cocks-combs and lambs-flones, parboiled and blancbed, lard them with little bits of bacon, lar^c uyilers parboiled, and each one larded with one piece of bacon, put thefe ona 0cewer ivhh a. little piece of bacon and a fage^Ieaf between ihem, tie them on to a fpic and roaft theoit then beat up the ) o ks of three t^^;^, fome nutmeg, a little fait and crumbs of bread : bafte them with thefe all the time they area- roaflta^, and have ready t wo :vv: c:brcads each cur in two, fome aruc'hoke-bat:oms cnz into four and Uitd, ^lul Oicn rub the difii wiih flialots : lay tiie birds in the middle, piled upon one another, and lay the other ^ things all feparate by ihtmfelvcs round about in the dil'h. Have iresdy for fauce a pint of good gravy, a quarter of a pint of rc(} . wine, an anchovy, the oyller liquor, a piece of buttt r rolled in Hour ; boil all thefe together and pour into the difli, with a little jttice of lemon« Gainiih your di(h wiih kmon, To dnfs a leg of muUon a la royaU. HAVING taken oiF all the fat, ikin, and (bank-bone, lard St with bacon, feafon it with pepper and fait, and a lounid piece of about three or four pounds of beef or leg of veal, laid it, have ready fome hour's lard boiling, flour your meat, and give it a colour in the laid, then take the meat out and put it into a pot, with a bundle o\ Kvtci herbs, (omc parH^y, an onion ftuck with cloves, two or three blades of mace, feme whole pt pp^r, and three quarts of water; cover it dole, and let it boil very fcftly for tv*'o hour*, mean while get ready a fweetbread fplit, cut into four, and broiled, a few t f u i u e ^ ajid morels ftewed in a quarter of a pint of flrong gravy, a glafs of red wit^e, a few mudirf cms, two fpooniu s of catchup, :>nd lome afparagus-tops ; boil all thefe together, then lay the mutton in the middle cf the diib, cut the beef or veal into flices, make a lini round your mutton with the flices, and pour the ragoo over it ; when yoi4 have taken the meat out of the pot, fiiim ::il the fat off the |rravy ; drain it, and add as mucls to the other as will 611 the Garniih with lemon* A leg of mutton a la bautgpHt. LET it hang a fortnight in an airy place, then have ready fome cloves of garlic, and ftufF it all over, rub it with pepper pour it into the difh, and garniih with hoife raddiiht Jbtotbtr Frmb waj^ called St. Menebitut. TAKE the hind faddle of mutton, take off the (kin, lard it with bacon, feafon it with pepper, fait, mace, cloves beat, and nutmeg, fweet* herbs, young onions, and parfley^ ail chopped fine; take a large oval or a large grjivy-pan, lay layers of. bacon> and then layers of beef all over the bottom, lay in thje mutton, then lay layers of bacon on the mtittoo, aiid then a layer of beef, put in a pint of wine, and as much good gravy as will flew it, put in a bsy-leaf, and two or three ihalots, caver it clofe, put fire over and- under it, if you have a clofe pan, and let it fiandd^Wing for two hours; when done^ take it out^ ftrew crnmbs of bread aM over it, and ptit it into the •Ven to brown, ftratn the grkVy it was ftewcd in, and boil it till there is juft enough for fauce, lay the mutton into a di(h, pour the fauce in, and icrve it up. You muft brown it before a fire, if you have not an oven. Cutlets a la Maintenon. A very good dijh, CUT your cutlets handfomely, beat them thin with your cleaver, fealbn them with pepper and fair, make a force-meat with veal, beef, fiiet, fpice and fweet- herbs, rolled in yolks of t'ggs, roll force-meat round each cutlet, within two inches of ,tbe top of the bcnie, then have as many half (beets of white •paper as cutlets, roll each cutlet in a piece of paper, firft but- tering the paper weli on the infide,dip the cutleis in melted but- ter and then in crumbs of bread, lay each cutlet on half a (heet of paper crofi- the middle of it, leaving about an inch of the bone out, then clofe tiie two ends of your pan^r as vou do a turnover t^rt, and cut off the paper that is too much ; broil your mutto.i cuikts half an hour, your veal cutlets three quarters of aa hour^ Digitized by Google niadi Plain and Eafy^ hour, and Aen take the paper off and Jay them fOttlld in CbQ> di'fh, with the bone outwaciis^ Let /•Mf filtfiC brgQod gravy tiuckfio«dj an4 ferve it up« . ■ To make a mm$» tufi. CUT your mutton in little bits as thio as you can, flfrcw a lutle flour over ir, have ready fome gravy fcnough for faucc) ^'herein fweet-herbs, onion, pepper and faJt, have been boiled* ihain it, put in your meat, with a little piece of butter rolled ta flour, and a little fait, a (halot cut fine, a few capers aad g«r- kins chopped fine, and a blade of mace : tofs ail together for 4 rainute or two, have ready fome bread toafted^and cut Into thin lippets, lay them round the diih, anpan with fome mitt-^ t^- gravy, enough to fill it, ftew them about half an hour, take them up and let them ftand to cool, then put lAto the liquor < £ ; aqvarter Digitized by Google 5 hut t. care it don*t ftick to the bottom, whpch you jnuii io by itii ring it often ; in the mean time cake a clean licw- pan, put a piece of butter into it ; dip your rumps in the yolk* pf eggs beat, an l then in ciumbs of bread with a little nutmeg, lemon-peel) and a very little thyme in it, fry theai in the butter fl iine brown, then take them out, lay them in adifh to drain, f^wa out aU th« ht^ and toia tbe rice itito thtt pan | ftir it all together for ? fniniits or cwo^ then the rice into the diih, lay the rumps all round upon tbe rkct have rea^y four j eggs hoiled hard, cut them into quartffds, lay them rouod the - with fri^ pariley between theiD» and fend it to table. ... ( ^0 make lami a»d rke^ Take s. r.eck and loin of himb, half roaR it, t^fkc it up, cut it into fteaks, then take h -If a pound of rice, put it into ^ quart of good gravy, uith tw o or three blades of mace, and a little nutmeg. Do it over a ih ve. or flow fire till the rice be- rins to he thick; then take it off, ftir in a pound of butter, and when that is quite melted ftir in the yolks of fix eg^!*^, firft beat ; then take a difh and butter it all over, take the iteaks and put ® little pepper and fait over tlicm, din tbcm in a h*t:!c melted butter, lay them into the difh, pour ihc [^ravy which comes out of them over them, and then the rice j beat the yolks of thrc« eggs and pour ail over, (end i( to the ovqx)} and bake it better than half an hour. Baked mutton chops. TA^KE ^ loin' or neck of muttoiif cut it into fteaks, put (ome pepper ^^nd fait over it, butter your diih and lay in your fieaks I then take a quart of roilk^ fix eggs l^eat up Hne,^ and four fpoonfulsof floury beat your flour and eggs in a.Uttle Q)Uk firft, and then put the reft to it, put in a little beaten ginger, and a little fait. Pour this over the fteaks^ and fend^ U to the •ven ; an hour 9nd an half will bake it* A forced kg of lamb* TAKE a large leg of lamb, cut a long flit on tbe back fide, but tr.kc great care you c'on't deface the ot tier fide ; then chop the mejt frnall with marrow, half a ptmnd of bcef-fuet, fome oyfters, aji anchovy unwafhcd, an onion, fomc fwer^t- herbs, a liule lemon peil, a^dfome beaten.mac^ And autiQcgi beat all thcfe Digitized by Google iMdi Plain and Eafy. 5I ttidk tog fry them brownt drain out all the fat dean that you fried them \xi^ fkim all the fat off the gravy, Chen pour it into the oyfters, put in an an« diovy, and two fpoonfttU of either red or white wine \ boil all together, dir there is juft enough for fauce, add ibme freih muflirooms (if you can get them) and fome pickled ones» with a fpoonful of the ptcklcs or the juice of half a lemon. Lay your lamb in the diih^ and pour the fauce over it. Garniih with lemon. « ^ofiiw a lamh\ er calfs bead. FIRST wafh it, and pick it very clean, lay it in water for an hour, tak ^ out the brain?, and with a (harp penknife carefully take out the bones and the tongue, but be cartful you do not break the m^at ; then take out the two C)'c 'j and take two pounds of veal and two pounds of beef fur r, a very little thyme, a good piece of lemon -peel minced > a nutmeg grated, and two anchovies : chop all very well together, grate two flal€ rolls* and mix ail together with the yolks of four eggs : fave enough of this meat to make about twenty balls, take half a pint of frelh mufhrooms clean peeled and waihed, the yolks of fix eggs . chopped, half a pint of oyflers clean waflied, or pickled cockles ; mix all thefe together^ but firft flew your oyfters^ and put to it two quarts of gravy,' with a blade or two of mace. It will be proper to tie the head with packthread, cover it clofe, and let it ftew two hours : in the mean time beat up the brains with fome lemon- peel cut fine, a little parfley chopped, half a nut* nieg grated, and the jolk of an egg ; have fome dripping boQ.* Ing, fry half the brains in little cakes, and fry the balls, keep them both hot by the fire ; take half an ounce of trufles and morels, then ftrain the gravy the head was fiewed in, putthetruf* fles and morels to it with the liquor, and a few muflirooms; boil all together, then put in the reft of the [)rains tliat are not fried, flew them togcthci* fgr a miuul^ gi tw^« P^u( U the head, aa# Digitized by Google mad€ Plain and Eafy, 53 woi, lay the fried brams and bilh round it. Garnifli with lemon. You Duqr ^rjr about twelve oyfiers. t To drefs veal d la Burgoife. CUT pretty thick flices of veal, lard them with bacon, and feafon them with pepper, rJt, beaten mace, cloves, nutmc^z;, and chopped parHey, then take the Itcvv-pan and cover ihe boc- tom with iltces of fat bacon, iay the veal upon them) cover it, and let it over a very flow fire for eight or ten minutes, juft to be liot and no more, then brifk up your fire and brown your veal on both fides, then ihake fome iour over it and broyen it ; pour JO a quart of good broth or gravyt cover it elcife, ,&nd let it flewgendy till it is enough ; when enough, uke out the flicea of bacoHf and (kim all the fat off ciean^ and beat up the yolks of three eggs with fome of the gravy ; mix all tocher, and keep it ftirring one way till it is imootb and thick, then take it up, lay your meat in the diflif and pour the fauce over it« Gar- liifh widi lemon* A difguifed kg of veal and bacon, I^ARD your veil all over with flips of bacon and a little lemon- peel, and boil it with a piece of bacon : when enough, t^iloe it up, cue the bacon into flices, and have ready fome dried fage and pepper rubbed fine, rub over the bacon, lay the veal in the diih and the bacon round it» fbrew it all over with fried parfley, and have green fauce in cups, made thus : take two handfuls of forrel, pound it in a mortar, and fqueeze out the juice, put it into a fauce-pan with fome melted b irter, a little fugar, and the juice of lemon. Or you may make it thus: beat two handfuls olF forrcl in a mortar, with two pippins quartered, ^ueeze the juice out, with the juice of a lemon or vinegar, and iweeten it with fugar. • A filhw of veaV TAKE a neck or brcaft of veal, half road it, then cut it into fix pieces, feafon it with pepper, fait, and nutmeg : take a pound of rice, nut to i^ a quart of broth» fome mace, and a little fait, do it over a llove or very flow hre till it is thick, but butter the bottom of the iiih or pan you do it in : beat up the yolks of fix eggs and itir into it, then take a little round deep difh, butter it, lay fome of the rice at the bottom, then lay the V^al <]io a round heap, and cover it all over with rice,, waih £ 3 it Digitized by Google 54 ^ 4r$ 9f Cookery^ « it over with the yolks of eggs, and bake it m hour and a half then open the top and pour in a pint of rich good gravy. Gar« jiifh with a Seville orange cut ip quarters^ and fend it toiable hot. Bomhrded'veaL YOU uiuil ect a fillet of vc:il, cut out bf it five lean pieces as thick as your hand, round them up a little^ then lard them very thick on the round fide with little narrow thin pieces of bacon, and lard five iheeps tongues (being firft boiled and blaocbed) lard them here antl there with very little bits of lemon** peel, and make a well-feafoned force- meat of veal, bacon, ham^ beefrfuct, and an anchovy beat well $ make anothor tender iCDrpe-n^at of veal, beef-fuct, mufliroofna, fpiaacb, parfley, thyme, fweet-inarjoram, winter favoi^, and green onions* Seafop with pepper, (iilt, and mace; beat it well, make a round b^U 9f (he other force^qieat and ftuff in ihe Qiiddle of thii^ roll it up in a veal caul, arid bak^ it; what is left, tie up like a Bo<^ ]ogf|a faqfage, and boil it, hut firft rub the caul with the yolk of egg; put the, larded veal into a'fiew*patt with fome good gravy^ apd when it is enough ikim off the fat, put in lome jTuiBes and morels, and fome mu(hroonis* Your force-meat }>etng baked enough, lay it in the middle, the veal round itj^ and (he tongues fried, and laid between, the boiled cut into itices, and fried, and throw all over. Pour on them the fauce. Vou may add artii. h.jke-bottoms, fweetbreads, aiid cocks- comb§, ^f you |>icafc. Ganafla with iemon. Veal rolls* ' TAKE ten or twelve little thin ilkei 0f veaU lay on them (oip« force-meat according to your fancy, roll theos and tie |hem jufl acrofs the middle v^ith coarfe thread, put them on a, bird'fpit, rub them over with the yolks of eggs. Hour them, and bafie them with butter. Half an hour will do ihem. Xvay them into a difb, ajid^have ready fome good grav'v, with a few truffles and morclsj and fome fQuihrooms. Gkroilh with lemon. CRvit Digitized by Googl wdik Plain and E^fj^ * Oiw4 of veal the French way. TAKE two pounds of vcdy foinc marrow, two anchovies^ tho )'oIk« of two hard eggs, a few nmOiroomsy an4 ibme oy£bm\ a ]ittJo thyme, marjoram, parfley, Ipinacb, lemofi- ped, fadt| pepper, nutmeg and inace, .fTnely bcacen ; take your veal caoJ^ jay a layer of bacon and a layer of the ingredieius, ro'l it in the yeal caul, find either roaft it or bake it. An hour will do either* When encug}^, cu: it into flicc^ lay it into your diUi, aiid puixr guud ^lavy over it. Gaiiuih wiih lemoa* Scotch collops i la Francois. TAKE a leg of veal, cut it very thin, lard it with bacon^ then take half a pint of ale boiling, aad pour over it till the« blood is out, and then pour the ale tmo a balbn ^ take a few fweet- herbs chopped fmall, ftrew theai over the veal apd^y It in butter, floor it a little ttil eru)ug;h, then pat it intoadifb and ^ar the butter away, to^ little thin pieces of bacon and \if iouad» pour the ak into the ftcw-pan with two anchovies and a glais of white wine, -then beat up the yolka of two eggs and ilir in, with a little nutmeg, fome pqpper, and a piece of buttei^ {hake all toother till thick^ and then pour it into the dtOb Garniih with lemon. To make a favoury dijb of veah CUT large collops out of a kg of veal, fpread then abroad on a drelTcr, hack them with the back of a knife, and dip them in the yolks of eg.is ; fcafuii them with cloves, mace,»nut- nifc^ and pepper, beat iiiUf^c iorcc-rneat witli uiii : of yt;ur veal, becl-luLt, uyit^ib chopped, IvalcL jiCibs Hired fi;:^-, a^ri , the aforefaid ipicc, flfevv iucic over ) oui collops, roil aad i:z thcni up, put them on fkewers, tie tnein to a fpit, and roait them y to the lell of your foice-aicat add a raw or two, roll them in balls and fry then), put them in your dilh wi:h your meat whcii rt)aited, and make the fauce with ilrong broth, an anchovy, a iLalot, a iutlc white- wine, and fome fpicc. Let it tl-ew, and thicken it Vvith a piece of butter' rolled in flour, pour the fauce into the duh, lay the meat ia> aad garniib with lemoiu £ 4 ' S^A Digitized by Scotch coOops larded. PREPARE a fillet of veal, cut into thin dices, cut off the Ikin and fat, lard them with bacon, fry them brown, then take them out, and lay them in a di{h, pour out all rhe buttt^r, take a quarter of a pound f f butter and melt it in the pan, then fticw in a handful of flour • liir it till it is blown, and pour in three pints of good gravy, a bundle of fweet-herbs, and aa onion, which you mail take out foon; let it boil a little, then put in the coUops, let them (lew half a quarter of an hour, put in fome force-meat balls fried, the yolks of two eggs, apieeeof butter, and a f^w pickled mufhrooms ; ftir all together, for a minute or two till it is thick j and then difh it up. Garnifli lemon. To do them white. AFTER you have cut your veal in thin dices, tard it with ba- con ; feaibn it with cloves, mace^ nutmeg, pepper and fait, fome grated bread, and fweet-herbs. Stew the knuckle in as little liquor as you can, a bunch of fwcet-herbs, fome whole pepper, a blauc of mace, a* ti four cloves ; then take a pint of the broth, ilew the cutlets in it, and add to it a quarter of a pint of white ^ine, fome muflirooms, a piece of butter rolled in flour, and the yolks of two eggs ftir all together till it is thick» and then diih it up. Garni& with lemon. Veal blanqucU. . ROAST 9 piece of veal, cut off the dcin and neryoiis pa|ts|^ cut it into little thin bits, put fome butter into a ftew-pan over the fire with fome chopped onions, fry them a little, then add a duft of doitr, ftir it together, and put in fome good' broth, or gravy, and a bundle of fweet^herbs : feafon it with fpice, make it of a good tafte, and then put in your veal, the yolks of two eggs beat up with cream and grated nutmeg, fome chopped parfley, a IhaJot, fome lemon-peel grate J, and a little juice of lemon. Kee^ it iiirring one way j when enough, diih it up. ^ Jhouldcr of veal a la Piedfnontoijc* TAKE a (hdttlder of veal, cut off the (kin that it may haiie atone end, then lard the meat with bacon and ham, and feaifon it with pepper, fait, mace, (weet-herbs, parfley and 'lemon-pcel ; cover it again with the ikin« ilew it with gravy. » • * < * Digitized by Plain Md Ea£f. 57 and when it is juft tender take it up i tben ttte foTfel, fome let- tuce chopped fmall, and ftcw them in fome butter with parfley, onions and muflirooms : the herbs being tender put to them fome of the liquor, fome fweetbreads and lome bits of ham. Let all ftew together a little while, then lift up the fkin, lay the ftewc4 herbs over and under, cover a with the (kin again, wet it with melted butter, ftrew it over with crumbs of bread, and fend it to the oven to brown ; fervc It hot, with fome good gravy in the ^ilh. The French llrcw it over with parmefan before it g«e» to the oven. A calf*s bead furprize* YOU tnuft bone it, but not fplit it, cleanfe it well, fill it ^ith Si ragoo (in the term it was before) made thus : take two fweetbreads, each fwectbread being cut into eight pieces, aa pX*8 palate boiled tender and cut into little pieces, fomecocks- combsy half an ounce of truffles and morels, fome mufhio jms, fome artichoke bottoms, and afparagus tops; flew all thefe ia half a pint of good gravy, feafon it with two or three blades of mace, four cloves, half a nutmeg, a very little pepper, and fonte felt, pound all thefe together, and put them into the ragoo : when it has ftewed about half an hour, take the yolka of three eggs tait op with two fpoonfuls of cream and two of white wine^ put it to the ragoo, keep it ftirring one way for fear of turning, and ftir in a piece of butter rolled in flour % when it is very thick and fmooth fill the bead, make a fbice- meat with half a pound of veal, half a pound of teef*fttet, aa much crumbs of bread, a few fweet-herbs, a little lemon*peeI, and fome pepper, fait, and mace, all beat fine together in a marble mortar j mix it up with two eggs, make a few balls, (about twenty) put them into the ragoo in the head, then fatten the head with fine wooden fkewers, lay the force-meat over the head, do it over with the yolka of two eggs, and fend jt to the oven to bake. It will take about two hours baking. You muft lay pieces of butter all over the head, and then flour it. When it is baked enough, lay it in your diih, and have a pint of good fried gravy. If there is any gravy in the jliih the head was bak;ed in, put it to the other gravy, and boil It up I pour it into your difti, and garni fli with lemon. .You may throw fome muihrooms over the head* Sweetbreads of veal a la DauphtM. TAKE the largeft fweetbreads you can get, open them in ^ch a maimer as you can ftuff in focce*nMt| three wiU aaky^ Digitized by Google ISiitf dtft t yotir force-meat with a large fowl or J^ong tk^, IciA it, and ptdb ofF all the f!eih, take half a pouad ef ftt lean bacon, cut thefe very fine and beat them tn a Am* tar ; (eaibn tr with an anch6Vy, fome nnttreg, a little Icmen* feci, a very little thyme, and fame parfley : mix thcfe up vrith the yolk of ah egg, fill your fwectbread^ and fallen them wi:h fine wooden Ikewtio ; i.ircc tlx- iicvv-pan, lay layers of bacon at , the bottom of the pan, Icdion them with pepper, fait, mace, eloves, fweet-hcrbs, and a large onion fliced, upon that lay thia fliccs of veal, and then lay on your fweet breads j cover it clefe, lei it {tand eight or ten minutes over a fioW fire, and then pour in a quart of boiling water or broth ; cover it clofe, and let it {!cw two hours very foftly, then take ouc the fwretbrcads, keep them hot, ftrain the gravy, imm all the fat off, boil it up till there is about half a pint, put in the fwcetbreads, and give them two or three minutes flew in (he gravy, then lay them in the lifi^ aod pour the gravy over them. Garni(h with lemon. Another way to drefs fivee threads, 150 not put any water or gravy into the Itcw-pan, but put the fame veal and bacon over the fweetbrcads,^ and fcafon as under dire^ed ; cover chem cloi'e, put fire over as well as under, and when they are enough, take out the fweetbreads, put in a Jadle- fut of gravy, boil it, and Arain it, fkim ciF all the fat, let it boil fill it jcllie , nnd then put in the fweetbreads to glaze; lay cf* ^ce oiF ham in the diih, and lay the fweetbreads updn ft; or fiiafeea very rich gravy with muihrooms, truflSes and morels, a glafs of white wine, and two fpoonfuls of catchup. Garnifli with ca1io1c into a ftew-pan, fcafoned with fdlt, pe^ per, fweet-herbs, and fpice, then take the guts cleanfcd, cut and divide th'-m in parcek, and fill them with yourfliceis; then lay in the bottom of a kettle or p.ui fome flict's of bacon and veal, feafoa Jhcm with fomc pep- per, fait, a bay leaf, and an onion, and lay fome bacon and veal over t^em ; then put in a pint of white wine, and let it ftcw foftly, ctofe covered wiih fire over and under it, if the pot or pan will allow it; then broil the puddings on aihectu^ \vhi(e paper, well butieicd on the infidc. ^0 drefs a bam i la Braife* CLEAR the knuckle, takeoff the fvi'crd, and lav it in wa- ter to frefhen ; thtii iic a i o it w iih a {lrir>g, take iiic<> s of ba* con and beef, b«at and ic^ifon them well with fpice and fweet- herbs ; then lay them in the bottom of a kettle with onions, |)arfnip8, and carrots fliccd, with fome cives and parfley ; ky your ham the fat fide Vippeimoft, and cover it with flices of beef and over that flices of bacon, then lay on fome fliced roots and herbs, the fame as under it : cover it clofi-, and flop ir clofe with pafle, put fifc both over and under it, a?id let it Itew with a very flow fire twelve hours; put it in a pan, drudge it well with grated bread, and brown it with a bot iron $ thea ierve it upon a ciMn napkiii : garntOi with raw parfiey* Noie^ If yt'U eat it hot, make a fagoo thus : take a veal. IWeetbread, fomekverAOf fowh) Cocks combSi mufbrooms, ;xnd ttollii} ihcft itk k piat of good Cravfi lieaioiRd witii f fpice Digitized by Googi 6q The Art of Cookery, fpice as you lilce^ thicken it with a piece of buttt r rolM in flovr^ .and a glafs of red wine \ then brown your ham as above» and let it ftand a quarter of an hour to drain the fat out s take the liquor it was ftewed an* firain it, ikim all the faoff» put it to thegravy» and boil it up. It will do as weU as the eflence of ham. - Sometimes ji^u maly fenre it up with a ragoo of crawfUh, anc^ fomeciraes with carp fauce. ^0 roafi a bam or gammon. TAKE off the fwerd, or what we call the (kin, or rhtnd, and lay it in lukewarm water for two or three hours ; (hen lay it in a p:.n, pour upon it a quart of canary > andletitfteep in it for ten or twelve hours. When you have fpitted it, put Ihmc fhc: ts of white paper over the fat fide, pour the t anary ii: u w^s foaked in the ri; ipping-pan, and bafle wiLh it all the time it is roalliiigj w hm it is roallcd enough, pull cF; the paper, and drudge it well wuh crumbled bread and paifl'jy fhrcd fine; make the fire brifk, and brown it well, if \ou eat it hot, ^ar- niih it with rafpings of bread j if cold, iervc, it mi a clean aapp ' kio^ and gaiaiih i( with green parHey for a fecoi^U vouric* I ft I To fiuff a Mne of pork. MAKE a fluffing of the Tat leaf of pork, parfley, thyme, fage, eggs, crumbs of brcadi feafon it with pepper, fait, fhalot, and nutmeg, and lluii it thick j then roaft it gently, and when it is ^bout a quarter roaftcJ, cut the Ikin in flips, and make your fauce with apples, lemon p. cl, two or three cloves, and a blade of mace ; fweeten it witii iugar» put ibme butt^ iny and bave muftard in a cup, ■ Farms ways of drffliig a pig. ' FIRST (kin your pig up to the ears whole^ then make, a good plumb-pudding batter, with good beef fat, fruit, eggs, milk» and flour, fill the (kin, and few it up ; it will look like a pig | but you muft bake it, flour it very well, and rub it all over with butter, and when it is near enough, draw it to the oven'a / nottth, rub it dry, and put it in again for a few minutes; lay it in the difli, and let the fauce be fmall gravy and butter in the diih : cut ;the other part of the pig into four quarters, roaft them as you do Iamb, throw mint and parfley on it as it roafts } thfiii lay them on wator-cr^deS} mint-fauccJait bafon* Digitized by Google made Plsun and Eafj. Any one thcTc qutrters will make a pretty fiie*ilift : or tate > one quarter and roaft, cut the other in fteaks, and fry them Ami •ttd brown. Have ftewed (pinach in the dtfl]» and lay the roaft upon it, and the fried in the middle. Garnifli with hard eggs and Seville oranges cut into quarters, and have fome butter in a cup : or for change, you may have good gravy in the difli, and garnifli u i iii fried par llcy and lemon ; or you may ti^alcc a i agoo of fwcetbieaus, ar lichukc- 1 citoms, trufRes, morels, and good gravy, and porr over {hem. Garnini with lemon. Either of thefe will do for a ti»p difh of a firft courfe, or bottom difhes at a fecond cou ri'e. You may fiicafey it white for a fccond couffe ^t top, or a fide dlQi. You may take a pig, (kin him, and fill htm with force-meat made thus : take two pounds of young pork, fat and all, two pounds of veal the fame, fome fagc, thyme, parfley, a little lemon peel, pepper, fait, mace, cloves, and a nutmeg; mix them, and beat them line in a mortar, then fill the pig, and few it tip* You may either roaft or bake it. Have nothing but good gravy in. the di(h. Or you may cut it into ilices, and lay ihe head in the middle. Save the head wiiole with the ikin on^ andioaft it by itfe}f : when it is enough cut it in two, and lay it in your diih: have ready fome good gravy and dried fagerub* bed in it» thicken it with a piece of butter roiled in flour, tike •ttt the brains, beat them up with the gravy, and pour theni Into the difli. You may add a hard egg chopped^ and put into the fauce. Note, You may make a very good pie of it, as voo may fee in the diredions for pies, which you may either msKC a boCtom cr iide-diih* Yoe muft obferve in your white fricafey that you take off the fat ; or you may make a very good difli thus ; take a quarter ' of pig fkinned, cut it into chops, feafon them with fpice, and wafli them with the yolks of eggs, butter the bottom of a difh, lay thefc fteaks on the difh, and upon every fleak lay fome force-meat the thicknefs of haif a crown, made thus: take half a pound of veal, and of fat pork the fame quantityt chop them very well together, and beat them in a mortar iine; add fome fweet-herbs and fage, a little lemon- peel, nutmeg, pepper and fait, and a little beaten mace; upon this lay a layer of bacon or ham, and then a bay-leaf; tike a little fine fkewer and ftlck juft in about two inches lojig, to hold ibem together, then pour a little melted btittcr o\ cr them, and fend them to the even to bake % wiiCA they are enough iay them Digitized by Google 6* ' ^ht Aft of CoQkir^ >af cl i (h, ahd pour good grnrj oferthan^ iRtli.itaiAfiMM| gafoiih witliUnoii* k vol 4 I.* Apiginjelfy. : CUT it into quarters, and lay k into your ftew-pan, put Frt one calf's foot and the pig's fccf, a pint of Rfunifh wine, the juice of four lemons, aiid uiie quart of water, three or four blades of mace, two or thiee cloves, fomc lair, and a very Jittlc piece of lemon- peel j ftove ir, or do it over a flow fire iwa hours ; then take it up, lay the pig into the diOi jrou intended it for, then drain the liquor, and when the jelly is cold, dsia^ off the fat, and leave the fettling at the boctoiii« Warm the jelly again, and pour over the pigj then lerve it up cold ill tho jeUy. ' ' drefi a pig the Firmh way. SPIT your pig, lay it down to the fire, let it roaft till it is t]iorou^l.iy. warm, then cut it off the fpit, and divide it in twenty pieces. Set them to flew in half a pint of white wine, and a pint of ftrong broih, fealoiicd with grated nutmeg, pep-, per, t wo onions cut ifnali, and fome ftripped thyme. Let it ftevnT an hour, then put to it half a pint of llrong gravy, a piece of butter rolled In flour, fome anchovies, and ;v fpoonful of vine- gar, or mulhroom pickle : when it is enough, lay it in your dilh, and pour the j^ravy over it, then garmih wUh orao^e and. *To drefs a pig au pere duilUt. ' CCrr oflF the head, aad divide it into quaiich, kn^diedl nHch bftcoifs feafon them weU wtth^ mace, clovet, pepper, nut« meg, and falt< Lay a layer ot fac bacon at the bottom of a ketf tie, lay the head in the middle, and-libe quarters roMul % tfaeil pot in a bay- leaf, one rocambole, anr onion iliced, lemoiiy cv** rots, parfnips, parfley, tod civts ^ covei: it again .with faacon# put in a quart of broth, ftcfw it over the fire for an hour, and then take it up, put your pigir.to aft^w-panor kettle, pour ia a bottle of white v/ine, cover it dole, aud let it licw U>r «in hciur very foftly. If you would ferve it cold, let it icaiul till it is cold i then drain it well, and wipe it, tlvac it may look white, and lay it in a difh with the head in the nnddle, and the quarters round, then throw Ionic ^vf^n padky all over: or any one of the quarters a a very pretty iittie dUli, laid oil w.atejrrcreiib* . Digitized by Goc^^lc maJe Plain and E^fy^ 6^ If you would have i( hoC^ whilftyour pig is ibivfRg in tha wine,, ti^ke the ftril gravy Jt wa> dewed in,^ a^d i^raiii it, O^imc^^^^ th^ fatt then take a fweetbicad cut idto^fiv/^ or fix flice^/ibme tf v#es» morels* aad mufhroofna ; ftfiw aH ipigetbcr till th^y ^rc etnpngh, tbicken it with the yolk$ of two egg99 or a piece tif. hut^ ffolkd ioHotir^ and.vhen your |Mg ii.qnoMgh tak^ Jt ^nd hy it in your diQ) ; atid' put the wine it was itemed* ifi-to) ' the ragoo I then pour ^1 ovef the pig, and gjumifli wUI^ llif^iu- pig matelote, *^ - r GUT and fcald your pig, cut off the head and peetyto^i, then cut your pig in four quarters, put them with the head and toes into cold water ; cover the bottom of a ilew-pnn witfe ilices of bacon, and piace over them the faid quarters, with the pettytoes and the head cut in two. Seafon the whole wrtti pepper, fait, thyme, bay- leaf, an onion, and a hottle of whits wine ; lay over more flices of bacon, pat over it a quart of wa* tecs and let it boii« Take two large eels, (kin and gut tMan^ and cat them aboat ^«e or fix inctws long; when your pi^ v half done, put in yoar eels, then boil a dozen of large craw^fifli^ auc df^ the claws, and takeoff the flielU of the tatb ; and whew your pig and eelf are enough,, lay firft your pig and the petty- tocs round it, but drm'tput.in the bead (it will be.a prettf dltb coM) then lay yowr eels and craw^-fth over them^ and tike the liquor they wcrefteved in, Hcin off all the then add tet \t half a pint rf ftmng gravy thickened with a little piece of hi:rnt biittcr, and pour over it,,. then garnifh with cra\^-hih And le- mon. This will do for «t :i: .t courfc, or rcaiove*. Fiy uie biaui$ and lay round, aiui ail uvef Uie Jiih. : ^ .. • 0.4 4 . ' ■ W ' T^'^Jkefs a fig Uke af^t lamb. • rJ^' ' TAKE a fat pioj, cutoff his head,^' flit and trufs him:np like a lamb ; when he is flit through the middle and flcinn^Hl v p xr- tKlil him a little^ then throw (bme parfley over him^xr ali it »nd drudge it» Let your fauce be half a pound of butter ;m i a pint of cream, ftirred all together till it iiaooth^ then |)oui? it over and fend it to table. ^ • * To roajl a fig with ibe hair on. , . X^RAW youf pig YOty clc^n atthewot^ jkben tafabiottt^chli ims%; livf*, and U^tatft. cut off. hi^ feejt^ and^trufa iiim^ prlote Jlia htdly, fpi^ ^La3| by hloa dowA'ta tbt &e, ;httr'taWe ' 1. Digitized by 64 ^he Art of Cookery^ «tre not to fcorch him : whe^n the fkin begins td ti^ Up in Uif- lers, pull off the ikin, hair and lUl : when you have cleared* the pig of .hoch, fcorch him down to the bones, and bafte him with butter and cream or half s| pound of butter, and a*piiit of milky put it into the dripping-pan, and keep bafting it well | then throw fome fait over it» and drudge it with crumbs of bread till it is half an inch or an inch thick. When it is enough, and of a fine brown, but not fcorched, take it up, lay it in your* diih, and let your fauce be good gravy, thickened with butter rolled in a littlie flour; or elfe make the following faitce : take half a pound of butter and a pint of cream, put them on the fire, and keep them ftirring one way all the time; when the butter IS mcked, and the lauce thickened, pour it into your difh. Don't garnifh with any thing, unkis fome rafpings of bread s ^i^^ ^-^^^^ with ^o\xi finger £^uie it as you fancy. To roajl a pig with the Jkin on. LET your pig be newly killed, draw hin^, flay him, and wipe him very dry with a cloth ; then make a hard meat with » pint of cream, the yolks of iix,eggs, grated bread, and beef- Itiet, feafoncd with fait, pepper, mace, nutmeg, thyme, and ^ lemon-peel : make of this a pretty ftifF pudding, ftoiF the belly of the pig» and few it up ; then fpit it, and lay it down to roa&* Let your dripping«pan be very clean, then pour into it a pint pf red wine, grate fome' nutmeg alj oyer it, then throw a little £dtover; a little thyme, and fome leinon-peel minced $ when It is enough ihake a little'flour over it, and bafle it with butter» to have a fine froth. Take it up and lay it in a difh, cut off the head, take the fauce which is in your dripping-pan, and thicken it wiih a piece of butter; then take the brains, bruife them, mix them with the lauce, rub in a little dried fagc, pour it into your difli, ferve it up, Garnifh with hard eggs cut into quarters, and if you have not faiice enough, add half a pint of good gravy. Note, You mufl take great care no aflics fall into the drip- ping- pan, which may be prevented by having a good fire^ which will not want any iiirring. .* To make a pr^Uydifo of a Inaji of ^enifou.^ TAKE half a pound of butter, flour your venifoo, and firy il of a fine brown on both fules ; then take it up and keep it hot covered In the dlih : take fome flour, and fl:ir it inta the *btttlnr till it ia guite thick and brown (but take great care if ' % don't Digitized by Google don't burn) ftir in half a pound of lump-fugar beat fine, and pour in as much red wiue as will make it of the thicknefs of a rago^o^ fquccze in the juice of a lemon, give it a boil up, and pouf it over the venif6A« Don't garniib, the di% but ftnd it t» tabl^. ■ ■ . i'p holl h f^aunch or necHcf ventfok . 1 JfAY It in id\i fgr a week, then boil it in a cloth well flouicd j for every pom^iof y.eni/on allpw a quarter of an hour for th« t>oU.ing. For.(aii^^u muft boil fomecaulj^oww, pulled in- to litile fprigs in milk and water, fome fine whit« cabbage, fome turnips cut into dice, with fome beetroot cut into long narrow pieces, about an inch and a half long, and half an inch thick : lay a fprig oT cauliflower,' and fome of the turnips maflied with fome cream and a little butter; let your cabbage be boil- ed, and then beat in a faucepan with a piece of butter and fait, lay that next the cauliflower, then the turnips, then cabbage, ahd fo on, till the dilii is fufY; place the beetroot here and there, juil a» you fdncy ; it looks vqry pretty, a|id is a fipa difh. ^Hay^ a little malted butter in a ctip. if wanted'. ' l^otfr^ ^ leg of mutton cut Vjenifpn fa^ion^ and drefled the fame way, is a pretty difli : or a fine neck, withtb^ (iiraig cut b£ This cats wejtl' boilf;d or )ia(b^,' wil^ fraVjr .and fwee(; lauce tbc ncxi'daV.. .* / ' '''''' ^0 boil a leg of mutton like venifin* T^T^E a leg of mutton cut vqnifon fafhion, boi! it in a cloth ^ell floured ; and have three or four cauliflowers boiled, pulled into fprigs, ilewed in a faucepan with but;ter, and a little pep- per and fait ; tt>en have fome fpinach picked and W^ihed clean, put it into a faucepan with a little fjnU, cqvejfed clofe, and $ewed a little while ; then drain the liquor, and po^r in a quarter of a pint of good gravy, a good piece pf btlltsr rolled in flour, and a little pepper aiid ,f4(t i ftemd enoughiajf the (i>j|i9c|i iA^v^e.4i(b, (he mtitton mi tbe/niddle, mii tke i»H« Ijflowqrover it, then ppur tbe jb^tter t^e cauliflower was ftew- ^.io ovar it all : bpt yqtt.aie to obiefve in dewing the cauli* ft»wer, to ojiielt your butter niceiy, at for {jiiKe, beft>fe (be cauHflower goea in. 19 a ge/nt^l difii*for a.firft couife at b^«ttoai«» F . Si Digitized by Google r To roafi tripe* CUT youPtripc in two fquare pieces, (bmewh at long, have a force-meat made of crumbs of bread, pepper, fait, nutmegs fwcet-herbs, lemon-peei, and the yolks of eggs mixt all toge- ther; fprcad it on the fat fide of the tripe, and lay the other fat fide next it; then roll it as light as you can, and tie it with 4 packthread 5 fpit It, road it, and bafte it with butter j when roafled lay it in your difh, and for fauce melt fomc batter, and add what drops irom the tfipe* Boil it tog^thar» and gjvoiili with facings. To drcfs Poultry; ■ To roajt a turiiy. THE bed way to roaft a turkey is to loofen the flcln on the breaft of the turkey, and liil it with force-meat made thus : take a quarter of a pound of beef-fuct, as many crumbs of bread, a little lemon peel, an anchovy, fomc nutirwrg, pepper, pariley, and a little thyme. Chop and beat them all well toge- ther, mix them with the yoik of an egg, and ftufF up the bpeaft; whrn vou have no fuet, butter will do : or you may maLe your force-meat thus : fpread bread and butter thin, and grate Tome nutmeg over it : when you have enough roll it up, and ftufF the breaft of the turkeys then roaft it of a fine brown, but be fure to pin fome white paper on the breaft till it it near enough. You' muft have good gravy In the difli, and bread fauce made thus : take a good piece of dumb, put it Into a pint of water, with a Made or two of nmce^ two or three clovea, and fome whole pep* per. Boil it up five or fix timet, their wtcb a fpooo take out the fpice you had before put in^ aiMl then you muft pouroJlT ihe water (ydb ma]^ boil an onion in it if you pleafe) } thenrbeat up the bread with a good piece of butter and a little faltf or ohton^ faucet made thus; take fome onions, peiel them and cut themf into thin flices, and boil them half an hour in milk and waters then drain the water from them and beat them up with a good piece of butter ; (hake a little flour in, and fttr it altogether with a little cream, if you have it, (or niilk will do) ; put the fauce into boats, and ^arnifli with lemon. Another way to make lauce: Take half a pint of oyftcrs, ftrain the liquor, and put the oyfters with the liquor into a fauce^pan, with a blade or two of mace; let theixi j u ll lump^ ^ (hen pour in a glais of white wine^ kt if boil once, and chicken It Digitized by Google made Plain and Eafp $j it witll a piece of butter rolled in flour. Serve thU up in aba- fon by itJkiff with gpod gravy in the difh, for every body doiltt iove j0^rAei:-ra,uc«* Tiiis makes a pretty fide-difh fox fupper, pr m cprner-diih of % tablf for dinner. If yoa chafe it in the (i\{h^ , add half apint of gi^airy to ic» and boil it up together. Thja ikttce is good either with boiled or roafted turkies or fowls ; but you inky leave the ^ravy out, adding* at much butter as do te lauoet and garnUhing with lemoni S3?' d met ftffitr^fauce, eiihtr far iurkies cr f and laj lUuhget. mmd the fowl pr tudce/» G»Atlh wtHh . JeHMMIr ' ' « r ' ' - " fcpfftab m/iffpom-fruei for vfhiiifmts ^ aU firfsi TAKE a pint of mufhrooms, wafh and pick them very clean, and put them into a fauccpan, with a little fait, fome nutmeg, a blade of mace, a pint nf cream, and a good piece of butter rolled in floUr. Boil thclc all together, and keep ftirrirtg the^m ; then pouT ^our lauce into your di(h» and garoiih wit4 leoiofl. « 4 Mt^om-fduce for tohiie fotvh hilid. TAKE half a pint of cream, and a quarter of a pound of butter, ftir them together ^>ne way till it is thick j then ndd a fpoonful of mufljiooms pitkJe, pickled muflirooaiS, or-fitiii if ^'Qu have them, Gaxiiiih only with kmon.. To make^cekry fauce^ euher for rcajlei cr hoiUi fewlf^ curiUeSf pari ridges^ cr aty other game* TAKE a large bunch of celery, wa(h and pare it very clean, cut it into little thin bits^ and boil it icfdy in a little water till it is tender; then add a little beaten mace, lome nuttheg, p^p* per, and fait, thickened with a good piece of butter i oiled la floui I t^je^ b<^ii it upi and poui in yowr dijQbi, fx y«« ^• - Digitized by Google .The Art of Ccolery^ " Tdu may make^k with cream tlAis: boil your tditrj i» Vonit^ snd add fome mace,, nntmeg, a piece of butHf ift bie a walnut rolted in fiour» and balf a pint ^5Md)»s bo3 ffteot all ^ogtitheft and you may add. If you WiBy a |^iflr«f nMte wise, and a fpodttM of catchup, ' STEW the celery as above, then adJ mace, nutfncg, pepper, iklt, a piece of buticr rolled in flour, with a glafs of red wine, a fpoonful of catchup, and half a -pint of good gravy ; bo3 all thefe together, and pour into the diih. Garniih with le- To Jiew a turkey or fowl in celery- fauce, YOU muft judge according to the iargeneis of your tujrkey >or fowl, what celery or fauce you want. Take a iaige fowl^ 'put it into a^auciBpan or pot, and put to it one^uart of good broth or gravy, a bunch of celery waflied clean and cut^nBaU^ with fome mace, cloves, pepper, and allfpice tied loofe in a mullin rag */ put, in an onion and a fprig of thyme i ^t/^efe fiew (oftly till tbey are enough, then^dd a piece of i^ttttar^f^led in flour ; take up your fowl, and pour the fauce over 'It. An liotir will do a lai:ge fowl,, or a fmall turkey ; but a very large turkey yfUl take two hours to io it foftly. If it is overdone or dry it is fpoiled i but you may be a judge of that, if you look at it now and then* Mmd to take out the oiiion, thyme, ihi Ipice, before you fend it-to table* Note, A neck of veal done this iray ,1s very will take two hours doing. To make e^g- fauce proper for roafied chickens. *' MELT your butter thick and fine, chop two or three hard* boiled eggs fine, put them into a bafon, pour the butter over i^ta^ aad have ^od gravy in the diih* Sbalot'faace for roafied fowls. " TAICE. five or fix lhalots peeled and cut fmall, put tbtm into a faucepan, with two fpoonfuls of white wine, two of water, and two of vinegar ; give them a boil up, and pour them into your clifh, with a little pepper r nJ fait. Fowls roafted andlaid on watercieiles is very good^ without any other fauce* Digitized by Google m^PUM ami Esj^h * Shaki'fauce for a fcraig of muiton ioiled, TAKE two fpoonfuis of the liquor the muton is boiled in» two fpoonfuis of vinegar, two or three (haiots cut fio^, with n Jktk ialt; put it into a faucepan, with a piece of butter as big St a walnut rolled in a little flour; ftir it together, and give it a bojL For thofe who love flulott it i> idCL prcttieft fiiitce cba( Mi be maide to. a Icraig of mitcton* 9V Jnfs livers with mujlk^m-fsuft* T[*AKE fome pickled or frefti mufhrooins, cut fmall ; both if you have them ; and let the liverij be bruifed fine, with a good deal of parfley chopped fmall, a fpoonful or two of catchup, a glafs of white wine, and as much good gravy as will make fauce enough ; thicken it with a piece of buUef roiled lA flour. Tbls cither for rq^Ud or boiled* A pretty imie fam. TAKE the liver of the fowl, bruife it with a little of the liquor, cut a little lemon-pccl fine, melt fome good butter^ and mix the liver by degrees , uive it a bgi], and pour it into the m. To ntake kmonrfauce far boiled fowls. , TAKE n lemon, pare off tfaie rind, then cut it into fflicea, • and cue it ffiiaU s tajce aU the kernels out* brutie the liver with ' iwo or three fpooafule of good gravy, then melt ibme butter, it all together, give them a Ml, and cut in a little lemon* feel very fmall. , j1 Gernmi way of drefflng fowls, TAKE a turkey or fowl, ftufF the breail with what force* meat you like, and fill the body with roafted chefhuts peeled* ftoift it, and have fome more^roafted chefnots, peeled, put ihem in half a pint of ^ood gravy, with a little piece of butter foiled in 4our | boil tbefe toget|ier» with fome fmall turnips and fauiages cut io iUJ^ blades of mace, |;wo qr (hipe cloves, ' ' • I and 0 Digitized by made Plain and Eafy. fi and hait a nutmeg dried at a good diftaoce from the fin^ aad^ pounded, with a fitde. pepper and (alt : mix all thefe well to-^ ^ther, fill your turkey, fry them of a fine brown, and put it into ^ little pot that will juft hold it i lay four or five (ktwers at the bottom of the pot, to keep the turkey from (licking i put in a quart oC good beef and veal jgravy, wherein was boiled fpice and fweet-herbit cover it dofe^ Aiul let it ftew half an hour i diien put in a glaft of red wine, one fpbonful of catchup, a Ufge fpoonfttl of pickled mufbroomSf and a few frefli ones^ if you have them, a few truffles and morels, a piece of butter as big as a walnut rolled in flour i cover it clofe, and let it ftevr^ half an hour longer ; get the tittle French rolls ready fried, take fomc oyftcrs, and ftrain the liquor From them, then put the oyfters and liquor into a laucepjn, with a blade of mace, a little white wine, and a piece of butter rolled in flour; let them ftew till ff is thick, then fill the loave«, lay the turkey in the difll, and pour the I'auce over it. If there is any fat on the gravy take it off, and lay the loaves on each fide of the turkey. Garnifh with lemon w en you have noloaves^ and takeoyiiers dipped in batter and Tried, ' ' Note» The fame will do for any white fowl* , jf fcwl i la iraifi. TRUSS yoor fowl, with the legj turned into the belly^ fea* ton ic both Inlide and out, with beaten mace, nutmeg, pepper, and fait, lay a layer of bacon at the bottom of a deep ftew- pan, then a layer of veal, and afterwards the fowl, then put in an onion, t^o or three cloves ftuck in a little bundle of fweet- herbs, with a piece of carrot, then put at the top a layer of bacon, another of veal, and a third of beef, cover it dole, and let it ftand over the fire for two or three minutes, then pour in a pint of broth, or hot water ; cover itclofe, and let it ftcw an hour, afterwards take up your fowl, ftrain the fauce, and afcer you have fkimmed ofF the fat, thicken it wiih a little pit-ce-of butter. You may add juft what you pleafe to the laucc. A ra« goo of fwcet-herbs, cocks- combs, truffles and murels, or mufh- rooms, with forcj^-meat balls, louks very pretty^ or any .of the Ikucea above. Stf force a Jvwh TAKE a good fowl, pick and draw it, flit the (kin down the back, and take the flefii from the bones, mince it very fmall,^ and mix it with one i|ound of beef<*fuet Ihredy a pint of large ' ' F 4 ^ ' - oyfters Digitize oyftetir chopped, t\k^6 ^tidiidyt^s, a fhaldt^ si BttFe gMej 4^relf^. and fome fweet- herbs ; fhr^d all this very well, mix th^m to-i gethcr, and make it up With the yolks of c^gs, then turn all thefc ingredients oil the bones agiiri,. arid draw the fkiri over a^ain, then few up the back, and either boil the fowl in a blad- der an hour and a quarter, or roaft it, then ftew fome mor^ oyfters in gravy, bruife ih a Ihtle of youi" forde-meat, mix it up vvith a little frefli butter, arid a very llttli fipur ; thfen give it boil, lay your fowl in the diih, and pOur the ^uc6 oyer gaiAiihifig with lemon. iti^ toefi a fowl wilB , cbe/nuts. Veil the liver or the fowl, bruife it,. cu^.i^Dioiut a di]^jiir|ier.of £ound of ham or bacon, and pound it ; then mix tVedi all' to* gcther, with a good deal of parlley chopped fniall, a little fweet- herbs, fome mace, pepper, lalt, and nutmeg; mix thefc to- gether and put into your fowl, and roaft it. The beft way of doing it is to tie the neck, and hang it up by the legs to roaft with a ftring, and bafte it with butter. For fauce take the reft of the chefnuts peeled and fkinned, put them into fome good gravy, with a little white wine, and thicken it with a piece of butter rolled in flour; then take up your fowl, lay it lit CiM diihf and pour in the fauce. Garniih with lemon. PuUeis i la SAinti MeHebota. . AFT£K. having trufTed the legs in tHe body, fltt tkem along the back^ fpread them open on a table, take out the thigh bone, and beat them with a rolling-pin ; then feafon them with pepper, fait, mace, nutmeg, and fweet-herbs ; after that take a pound and a half of veal, cut it into thin flices, and lay it in a llew-pan of a convenient fize to ftew the pullets in : cover it and fet it over a ftove or flow fire, and when it begins to cleavq to the pan, ftir in a little flour, (hake the pan about till it be a little brown, then pour in as much broth as will ftew the fowls, ftir it together, put in a little whole pepper, an onion, and a little piece of bacon or ham ; then lay in your fowls, cover them clofe, and let them ftew half an hour ; then take them out, lay them on the gridiron to brown on the infide, then lay them b^or^ *the fire to do on the outfide \ ftrew them over with the yolk of an ekg, fome crumbs of bread) and bafte them with a littJit butter : Digitized by Google made Plain and Eafj, butter : let theni i>e of a itne brown, tad boil ibe gtzvy till there is aKotit enough for fauce, ftrain it, put a few mufiiroomi iH^ah^lt littlci {ilt»c lay them in your diOi, and gatnilh with fried parfiey; ^rolir fome ail 6vtr» have a little good gravy ina cop, but take gveat caire you do Hot break the paper^ noc have any fat in the ^ifiiy but let them bfilvdl drained. ' ^ Digitized by The Art oj Q>9kitj^ Chickens roafted wii fyne-meat and tueumiirs^ TAK two chickens, drcfs them vwy neatly, break the brcait-bone, and make forec-mcat thus: take the flc{h of a fowl, and of two pigeons, with fome iliccs of ham or bacon, chop them all well together, take the crumb of a penny loaf fo*»kcd in milk and boikti, then fet to cool i when it is cool mix it al! togeiher, feafon it with beaten mace, nutmeg, pep* per, and a little fait, a very little thyme, fome parfley, and a littk lemon peel, with the yolks of two eggs ; then ftU your low!?, fpit them, and tie them at both ends; after you have pap::ed iht^ breaft, take four cucumbers, cut them in two, and iay them in ialt and water two or three hours before ; then dry . tbem, and All them with fome of the force- meat (which you ■Hift take care to fave) and tie them with a packthread, iiMtr tbrm and fry them of a fine brown ; when your chickens aro enoughs lay them in the difli and untie your cucumbers, but take care the meat do not come out | then lay them found the chickeos with the fat fide downwards, and the narrow end up- warda. You muil have fome rich fried gravy, and pour Into the difli ; then garnifli with lemon. Noce» One largie fowl done this way, with tbe cucumbera laid round it, looks very pretty» and is a very good dilh# Chickens h la braife. * YOU muf^ take a couple of fine chickens, lard them, and feafon them with pepper, fait, and mace ; then lay a layer of veal in the bottom of a deep ftew-panj with a ilice or two of bacon, an onion cut to pieces, a piece of carrot and a layer of beef; then lay in the chickens with the breaft downward, and a bundle of fweet- herbs : after that lay a layer of beef, aod put in a quart of broth or water ; cover it clpfe, let it ftew very foftly for an hour after it begins to fimmer. In the mean time^ get ready a ragpo thus : take a good veal fwjsetbread, or two, cut them fmall9 iet them on the fire, with a very little broth or HfA\tu a few cocks- combs, truffles^ and morels, cut fmall with an oQtpalate, if you have it} fiew tiiem all together till they are enough \ and when your chickens are done^ take them up, and keep them hot ; then ftrain the liquor they were ftewed in, (kim the fat off, and poiir iota your ragoo, add a glafs of red wine, 7k ipoonful of catchup, and a fewmofliroomsi then boil all toge« ther, with a few artichoke bottom^ cut in four, and afparagusa tops, if )oui fauce is not thick enough, take a little piece of 8 butter Digitized by mad^ Fkin and MuJ^* tatter rolled in floar, and when enough lay ycmt chickens in the difli, and pour ihc ragoo over them. Garnifli with lemon. Or vou may make your isftice Ant : ^take the gravy the fowb were (tewed in, ftrain it, ikim off the fat, hare ready half a pint of oyfters, with the liquor ftrained, put them to your gra- vy with a glafs of white wine, a good piece of butter rolled la flour $ then boil ihcm all together, and pour over ^our fowls* GarnUh with lemon. . . « . . , . , To marinate fowls. TAK£ .a fine Jarge fowl or turkey, raife the (kin from the hreaft-hone with your finger, then take a veal f weetbread and cat it fmali, a few oyfters, a few muibrooms, an anchovy, fome pepper, a little nutmeg, fome lemon-peel, and a little thyme i chop all together fmallt and mixt with the yolk of an egg, ftuff it in between the (kin and the ifefh, but take great care yon do not break the ikin, and then ftuff what oyfters you pleaCb into the body of the fowl. You may lard the ])reaft of the fowl with bacon, if you chufe it* Paper the bread, and roaft it. Make good gravy, and garniih with lemon. You may add a few mufhrooms to the Tauce* To hroit chicke ns. SLIT them down the back, and feafon them with pej^ and fait, Uy them on a very clear fire, and ^t a great diiiance* Let the infide lie. next the fire till it is above b%tf. done : then turn them, and take great care the flefliy fidle do not burn, throw' fome fine rafpingt of bread over it, and'let them be of a fine brown, but not burnt. Let your fauce . be good gravy, with muOirooma, and garniih with lemon and the livers broiled, the gizzards cut, flafiicd, and broiled with pepper andTalt. Or this fauce ; take a handful of forrel, di)«ped in boiling water, drain it, and have ready half a pint of ^od gravy, a ihalot (bred fmall, and fome parley boiled verv green ; thicken it with a piece of butttrr rolled in flour, and a glafs of red wine, then lay your forrel in heaps round ihe luwls, and pour the fauce over thtm. Garnifh with lemon. Note, You may make juit what fauce you fancy. V , . Pulkd cbi<:kens. ■ TAKE three chickem, boti them juft fit for eating, but net too ijBHftch I when tl^y are boilnd enough, flay all the (kin off. Digitized by Google ylS , , Tie Ari of Cookery^ offf uA take the white ffeih otl the bones, pull jt iat6|ud;i([tt about as thick as a large quill» and half as long; as your fliiger. £ave ready ^quarter of a pint of^ood q^eatn a^d a piece of mih itter about M Big aa an egg, ftir to^hdr till the bdtf^f is' all meltedt.and then p\x% in your chickens with the graVy lliat came from them, give them twb or three tofles rbuii^ on the £ie, put them into a diib> tod fend them up hot. Note, The leg makes a very pretty difii by ttftlf, 'brbl!^ very nicely with fome pepper and fait; the livers being broileil and the gizzards broiled, cut, and flafhed, and laid round the legs, with good grayy-fauce in the di(h» GarnHh with lembo* AfreUy way of Jlming chickens. TAK£ two fihe chickensi ha}f hoiJ theoit theii take iip in a pewter, or filver difli» if yotf have one i cut up yoitr fblris, and fepfarate all the joint*bones one from another, and then take out the breaft-bones. If there is not liquor enough from the fowls, add a few fpoonfuls of water the;^ were boile4 io^ put in a blade of mace, anil a Iitt)e fait i cover it clofe with ah« othel* difli, fet it over a ftove or chafing-dilh of coals, let it fteW til! the chickens are enough, and then fend th^m hdt t6 th^ table in the lanne dtfli they were ftewed jn. Note, This is a very pretty dtlh for iny fick perfoo, or for a lying-in lady. For change it i&betab:thair^aiter,siM'ihiB6^ is very agreeable and pretty. N. B. You may do rabbits, par tadgos, or n^oor-game tl|is way. Chickens chirifigrate. CUT oflF their feet, break the breaft-bone flat with a rolling- pin, but take care you don't break the (kin; flour them, fry them of a fine brow|i in butter, then drain 'all the f^t put of the pan, but leave the chickens in. Lay a pound of gravy-beef cut very thin over your chickens, and a piece of yeai cut very tbin» a little mace, two or three doves, ^n^e whole pepper^ anoriion^ a little bundle of fwcct-hef bs, and a piece pf carrot,^ and then pour in a quart of boiling water ; cover it clofe, let it tew for a quarter of an hour, then take out the chickens aiid keep them hot : let the gravy boil till it is quite rich and good, then ftrain it off and put it into your pan again, with two fpoonfubof red wine and a few muihrooms ; put in your chickens to hcat^ then take them up, lay them into )our difli, and pour your fauce #ver them, Garnifli witii Icmon^ aftd a few ilices of cold haoa warmed in the gravy. NotCg Digitized by G wiade Ptam mid Enfy. "'^^y chickens with force-meat, lard ffiem with bacon, and add truffles, mprels^ aod iwcetblCSUti cut Imally but theo it will be a very high di(h« Chickens hgikd with hacon and celery. fiOlX* two chicj^gns vjM'y white in a pot by i^hemfdves, ^ piecf 9f h,aaa, pr gpp4 ^k;k.i>acon ; boil tvi^ l^pch^ pf celpry toider^ iihexi ^% ^ifxi^abiout^wQincbefi Joifg, #11 -the wjbite pait, put it i<^toaia(fctpiil fmb-l^ira^nt of cream,aifiiQceofhvMtf £tl](^ in Houcy anfi fQpie pepper and fait ; ktkam the fire, a^d ajc^ It of(ea : .whcp k ia ihick and fine, % your chiphqnf In ^ d^ih ai|d pour your faqce io the middle, thi|t |hc qe}^ D\y Be betinen 4he fowli, ^arnifli tl»a4iil| iM,'f9iMl4 «v4i^l«6||t Note, If you have cold ham in the houfe, that, c\it into flicca and broiledi doea lull well^ or bet^pr, to lay round the diih* • » * Qmkm mtk Ut^m* J good dijb for , vtm ' ' ' company, -i ' ' Take fix rm:^llrhicke ns boiled very white, fix hogs tongues, boiled and peeled, a cauliflower boiled very white in milk and Vlfater whole, and a good deal of fpinach boiled green ^ then lay your Cauliflower in the middle, the chickens clofe all round, and the tongues round theni with the roots outward, and the fpi- jiach in little heapl' between the tongues. Garnifli with little pieces of bacon toafted9 and lay a little piece on each Of the tooguea* SeoUt Mokem. FIRST wafh your chickens, dry them in a clean cloth, lanj! finge them, then cut them into quarters ; put them into a ftew- pan or faucepan, and jutt cover them with water, put in a blade or two of mace and a little bundle of parflcy ; cover them clofe,' and let them ftew half an hour, then chop half a handful of clean wafhed parHey, and throw in, and have ready fix eggs, whites, and all, beat fine. Let your liquor boil up, and pour the egg all over them as it boils ; then fend all together hot in a deep di£h, but take out the bundle of parfiey -firft, Vou mud be fare' to fkim them^ell befprejroit put,4ii JTMIT »u;e9.aiyi ihe iMh wiU be fins and ckm* Digitized by -iu 7^ ' the Jri of Covhrji Note, This is alfo a very pretty dift for fick peoplpj but th^ Scotch gentlemen arc very fond of it* ' , To mrittote cbukcns. CUT two chickens into quarters, lay then in viniegar for {fai«6 or four hevfty with pepper, fil^ a bay-leaf, and a fcvr doves, make a very Ihkfe batter, firft*with half a pint of wine and flour, then the yolks of t^ ^gs* a little melted butter; fome grated nutmeg and chopped parfley ; beat all very well to- gether, dip your fowls in the batter, and fry them in a good deal of hog's lard, which muft firft boil before you put your chickens" in* Let them be of a fine brown, and lay them in your difh like a pyramid, with fried parfley all round them, Garniih ^Nii\i leniont and have fome ^ood grav/ in boats or bafona.. *'* • ' * * ' ' . ► . : T'oJliW cJbicksm* ' ■ ' : : , r L.r TAKE two chickens, cut them into quarters, wafli them clean, and then put them into a faucepan ; put to them a quar-» tcr of a pint of water, half a pint of red wine, fome mace, pep- per, a bundle of fwect- herbs, an onion, and a fewrafpingfij co- ver them clofe, let them ftevv half an hour, then take a piece of butter about as big as an egg rolled in flour, put in, and cover it clofe for hve or iix minutes, (hake the faucepan about, then take out the fweet- herbs and onion. You may take the yolks of two eggs, beat and mixed with them^ if you don't like it^ leave them ouu Garnifii with lemon* Ducks a la mode. TAKE two fine ducks, cut them into quarters, fry them In butter a littk brown^ then pour out all the fat, and throw a lit* tlc flour over them ; and half a pint of good gravy, a quarter of a pint of red wine, two fhalots, an anchovy, and a bundle of fwcct-herbs; cover them clofe, and let them ftew a quarter of an hgur i take out the herbs, fkim ofF the fat, and let your fauce be as thick as cream % fend it to tabiej and garniik with lemoa* STi^ drrfs a wild duck tbcb^ waf^ FIRST half roaft it, then lay it in a di(h, carve it,^ but leave the jeints hanging together, throw a little pepper and. f^lL and fi^useze the juice of a lemon over it^ turn it on the ' ' ' hrcaft. Digitized by Google modi Plmn and Eafy. treaft» anl preft it bard with * plate, aod add to its awii gravjrt two^or tbiee fpoonfiils of good gravy, cover tt dofe with anoiher diiht and let over a ftove ten minutes, then fend it to table hot in the difh it was done in, and garniOi With lemom You mvf add a little red wine, and a ihalot cut fmall, if yoa like it, but it it apt to make the duck eac hard, uulcfs you £rii heat the WAAC j^ad jpoui it in juft as it is done. . 7o hoil a duck or a rMbbU with omens. fiOIL your duck or rabbit in a good deal of water; be furo to (kirn your water, for there will always x\h z fcum, which if it boils down will difcolour your fowls, &c. They will take about half an hour boiling s tor fauce, your onions mull be peel- ed, and throw them into water as you peel them, then cut theoi Into thin flices, boil them in milk and water, and ikim the li- quor. Half an hour will boil them. Throw them into a clean ^cve to drain them, put them -into a faucepan and chop them fniilUt ftakd in a Ktdc flour, put to them two or three fpoonfult •f cream, a good piece of butter, flew all together over the fire till they are thick and fine, lay the duck or rabbit in the difh, and pour the fauce all over; if a rabbit, you mull cut oii the head, cut it in two, and lay it on each fide the diib. Or you may make this fauce for change ; take one large onion, cut it fmall, half a haudlul of parfley clean wafhed and picked, chop it fmall, a 1 ituce cut rmall, a quarter of a pint ^ of good gravy, a good piece of butter rolled in a little flour ; add a little juice of lemon, a little pepper an i Ult, kt all il-v/ • together for half an hour, then add two fpoo nt uls of red wine This fauce is molt proper for a duck 2 lay your duck in the di^a and pour your lauce over it. ^ ^9 drefi a duck with green t^fi. ■• PUT a deep flew- pan over the fire, with a piece of frcfh but- ter; fmge your duck and flour it, turn it in the pan two or three minutes, then pour out all the fu, but Jec the duck rcinain in the pan \ put to it half a pint of good gravy, a pint of peafe, two lettuces cut fmall, a fmall bundle of fweet-hcrbs, a little pepper and fait, cover them clofc, and let them flew for half an hour, now and then give the pan a fhakc; when *hcv :?re juft done,grateinalitt!e nutmeg, and put in a very littte beaten mace, and thicken it cither with a piece of butter rolled in flour, or the yolk of an egg heat up with two or three fpoonfuis of cream ; ihake it aU togd^ter for thf ee or four minutes^ take out the f we^t* berbt^ # ■ ■ 0 Digitized by Google So ^i^c Arl of Conkery^ herb^y Ujf the juck in the cjiQi^ ^nd p|9^ir ^^ce m^y « sv i^F^/Stf duck .v^k mcmk^f* . . • TAKE three or four cucumbers, pare thefn, take out the feeds, cut them into little pieces, lay them in vinegar for two or three hours before, with two large onions peeled and fliced, then do your duck as above ; then take the duck out, and put in the cucumbers and onions, firft drain them in a cloth, let them be a little brown, fbake a little £ouf over tii^pi y in Ijhc n\eaii time let your duck be ftewing in the fa^cep^n with half a pint gravy for a quarter of an hour, ^hqi to it^i^^wnhm and onions, with pqppcr and f^|t|t|| fOSj^^fh^^^y a gQcjd p^f^^if butter rolled in flour, and vwo^^p 4;K)gr^8...Qf flfd^miif | fl^e ail together, and Jet it flew ^pgether for e||^^i^M* ^utes, then take up your duck 2194, i^^r .^ ii^^f:e wiT it*. Or you may rQaft .jrour dHG]^ m^,i9»|;e,|)|vi.(aiKVii|f| pOIVr over It, but then ^ Anartec of flint of grsMfy mUA»o*jrMig)u 7i drefs a duck a la haifc. ^ . .... TAKE a duck, lard it with little pieces of bacon, iealbn it infide and out with pepper and fait, lay a layer of bacon cut thin, in the bottom of a ftew-pan, and then a layer of lean beef cut thin, then lay your duck with fome carrot, an onion^ a little bundle of fweet-herbs, a blade or two of mace, and lay a thin layer of beef over the duck; cover it clofe, and fecit over a flow fire for eight or ten oiiniiles^ then take off thp cover and (hake in a little flour, give die pan a fliake, pour In a pint of iiBMll broth, or boiling water; give the pan alhake or two, cover it clofe again, andlet it flew half an hour, then take ^ the cover, take out thjs duck and keep it hot, let the fauce boil till diere is about a q uarter of a pint or littfe'betier, then ftrain it and put it into the ftew-pan again, with a glais of led .wjne ; put in your duck, lhake the pan, and let it ftw fo|ir or five ipiiiu}^ ; then lay your duck in the diih and pour the fauce over it, ^nt garniOi with lemon. If you love your duck very high, you fii^ay fill it with the following ingredients : take a veal fweetbread cut in eight or ten pieces, a few truffles, fome oyfters, a little fwect- herbs and pariley chopped fine, a little pepper, fait, and b^ateii mace; fill your duck with the above ingredients, tie both ends tight, and drefs as above ; or you may fill it with force-meat made thus : take a little piece of veal, take all the (kin and fat beat in a mortar, with as much iuet, .a^d an <^u^ quan- - 6 ,1^ tity Digitized by Google %Me Plain and Ed]^* "St kily of crumbs of bread, a few fweet- herbs, fome parfleychop* ped, a little lemon- peel, pepper, fait, beaten mace^ and nutmegs and mix it tip with the yolk of an egg; You may ftew an ok*s paUte tender, and cut it into pieceis^ Widi fome altic&bke- bottoms cut intb four, anil tolTed up in the fauce. You iRiay lard your duck or letitaiOnC) juft Itt yoli pkaiii I for Hiy part i thialt it beft witlioati . - * "to if^it ducks iii Fi'enth wfi LET your ducks be iardcd, and half roafted, then take them dfF the fpit, put them into a large earthen pipkin, with half a pint of red wine, and ^ piiit 6f good gravv^ fome chcfnuts, firft roafted and peeled, half a pint of iarge oyuers, the liquor ftrain- led, and the beards taken off, two or thl-ee J ittle onions knioct^d foial)^ a very little ftripped thyme, oiace^ pepper, and a little ginger beat fine ; cover it clofe, and let ^hem ftewJialf anl^bof bver a (low fire^ aild the cruft of a French roll grated Whim you •piitin yam gravy and wiiie i when they nt enotigh take thei& up^ and jlour the laace oV^er them, 9» ^fs gobfi tefrft cniom of caUage-. SALT the goofe for a week, thep boil it. It will take an liour. Vou may either make ohion-fauce as we do for ducka, br cabbage boiled, chopped, and dewed in butter, with a littJe pepper and fait } lay the goofe In th« difl^ a«d pouc Ibe its»m l»ver it« It tats very 190^ witb eithlcw. . Direffiam for rtmJliKg a goofe^ ■.-.!■ ' Take fage, waih it, pick it cleans chop it fmalJ, with bepperand iaft^ roll them with butter, and put them into the . belly ; neVer put onion Into any thiiig, unlefs you are fure every bbdy love^it; take care' thai yottr goofe be clean picked and Wafhed. I think the beft way is toTcald a. goofe, and then you al'e fure it is clean, and not fo flrong : let your water be fcalding hot, dip in your gioofe for a minute^ then all the feathers wtil totiie oif clean : IKiieb it is quite clean wafii it with cold .^ter;, and dry it with a doth \ roaft h and Itafte k wifh'burt6r, and when it is half ddtle throw fome '^oor over It, that It may have a fine brown. iHiree qualters W an hour will do It at « quicj^ Ihre^ If It Is ttot too large, otheryife It Will require in liouirl Alw^ bavts good ^ravy in a hifoD^ an4 apple-fauce |n ao« olhtr^ - *• ^. * Digitized by Google 8ji Tie idrt of CQohry^ A green goofs, NEVER put aay feaficmiog. into itp uivlefs defired.- Yo^ null cither put good gravy, or green- fau^e in the difli, made 'thus: take a handful of forre], beat it in a mortar, and fqueeze the juice out, add to it the juice of an orange or lemon, aiid a little fugar» heat it in a pipkin, and pour it into your,fliih| but the beft way is to put gravy in the diih, and green-fauce in a cup or boat. Or made thus; take half a pint of the juice of forrel, a fpoonful of white wine, a little grated nutmeg, a Ittde grated bread boU Hbtik a quarter of an hour ibftly, then* ftrain it, and put it into the faucepan again, and fweeten it with a little fugar, give it a boil^ and pour it into a dilh or bafon i feme like a little piece of butter rolled in flour^ and put into It. *to dry a goofe. G£.T a fat goofe,. take a handful of common iaTti a q^t^utcr . of an ounce oC fidt^petre,. a quarter of a pound of coarfe fu^^ mix an together, and rub ^our goole. yoy well: let it lie in this pickle a fortnight, turning and rubbing It every 'day, thea roll it in braUfand jhang it up in a ohimnry where woocUfmoke is for a week* If you have not that conveniency, fend it to> the bakerV, the (boke of the oven wilt' dry it i or you may hang it in your' own chimney, not too near the fire, but make a fire under it, and lay horfe-dung and faw-duft on it, and that will rmx)iher and fmoke-dry it ; when it is well dried keep it in a dry place, you may keep it two or thr^e months or more; when you boil it put in a good deal of water, and be fure to< ficim it well. Note, Yoa may boil turnij>S]( or cabbage boiled and flewed in butter or onion- fauce. *To drejs a go^fs in ragoo. FLAT the breafl down with a cleaver, then prefs it down with your hand, fkin ift, dip it into fcalding water, let it be cold,, lard it with bacon, feafon it well with, pepper, fait, and> a little beaten mace, then jfiour it all over, take a pound of 2ood beef-fuet cutiinalli^ put it i^^o a deep flew- pan, let it be meltedt then put it\ your goofe, let ^t be brown on both. (Ides } when it is brown putinapint of bpiltng water, an onion or two,, a bundle qf fweet-herbs, a bay-leaf, fame whole pepper, and a few dov^; jcover it c/ofe, and ^t it dew foftly till it is tender^ About half an hour will do*itj if finall i if a large one, three . * ^ quartcis- Digitized by Google ^tf ifr * Pttin and E4ff. g J quarters of an honr. In the mean time make a ragoOfi.hcdii fomc turnips almoft enough, fome carrots and Oltiona quite enough ; cut them ail into littie pieces, put them into alkuc^ pan with half a pint of good beef gravy, a little pepper and falt^ a piece of butter roiled in flour, and kt this flew altogew ther z qilarter of an bouiw Take the goofe and drain it weli^ then lay ie in the diflit and pour the ragoo over it* Where the onion is difliked, leave it out* ' You may add c&bhage bbiied and chopped fmaiii A goofe i U mbdek TAKE a Ilirge fine godfe, pick it clean, (kin if, and cut it down the back, bone it nicely, take the fat off, then take a dried tongue, boil it and peel it: take a fowl, and do it in the ' lame manner as the goofe, feafon it with pepper, fait, and beaten mace, roll it rounJ the tongue, feafon the goofe with thefame» put the tongue and fowl in the goole, and lew the goofe^ up again in the tame form it was before; put it into a little pot that will juft hold it, put to it two quarts of beef-gVavy, a bundle of fweet-herbs and an Onion ; put fotxie Dices of ham^ or good bacon, betweto the fowl «ahd goofe ; cover it clofe» and let it ftcw an hour over a good fire : when it begins to boil let it do very fofily, then take iip your goofe and ftiih off all the f^t, ftcaiii it, put ih a glafs of red wine, two fpoonfuls of ' catchup, a veal (weetbread cut fmall, fome truffles, morels, and mufhroom^, a piece of butter rolled in flour, and fome pepper ' and fait, if wanted ; put in the goofe again, covei- it dofe, arid ]et it ftew half an hour longer, then take it up and pour the taeoo over it, Garnifli with lemon. Mote, Tbis is a very fine di(b> You muft mind to fave the Iwnes of the goofe and fowl, and put them into the gravy when it is fi^ fet on, and it will be better if you roll fome beef- mar- torn betwteil tbfc tongue and the fowl, apd between the fowl and fioofe, it will make them mellow and eat fine. ^ ou may add iix or feven yolks of bard e^s whole in the dilL, chey are a pretty addition. Take care to Ikim off* the fat. ^0 Jlew giblets, LET them be nic^ljr Mded and picked, br^ak the tWo pinion ^ bonea in two, cut dbe bead in two^ and cut off the noftrils; cot the liver in tWo^ the gissaid In four, and the neck in two i flip ^ the ikin of the peck, and make a pudding with two hard eggs chopped fine, the cnunb of a'Prencb roll fteeped in hot G 21 milk Digitized by Google ff, fhc An ^ Cookery 9 aailk tM or Aree Hours, then mix k with the hard egg, a Kttle nutnieg, pepper, fait, and a nttle4age chopped fine, a very little netted btttter, and^ftir it together: tie one end t>f the (kin^an^ J!U it with inn^ients, tie the othW end tight, and put all to- . gether fai thcTauce-pan, widi a quart of good nrntton broth, « handle of fweet*herbe, an onion, R>ne whole pepper, flMce, two or three cloves tied iip loofe in a moflin rag, and a verjr IMe piece of leinon-pcet i cover them dofe, and let them iiew till ijuite tender, then take a fmall French rail toafted browA«n«11 fides, and put it into the fauce-pan, give it a fliake, and let it ' flew till there is juft gravy enough to eat with them, then take out the onion, fweet- herbs, and fpice, lay the roll in the middle, the giblets round, the pudding cut into flices and laid louad, and then pour the iauce over »U« 9 Another TAKE the giblets clean picked and waflwd, the feet fkinned and bill cut oft, the head cut n> two, tl>e pinion bones broke into two, the liver cut in two, the gizzard cut into four, the pipe pulled out of the neck, the neck cut in two: put them into a pipkin with half a pint of water, fome whole pepper^ black and white, a blade of mace, a Utile fprig of thyme, a fmall onion, . a little crufl: of bread, then cover them ciofe, and fet them on a very flow fire. Wood-embtrs is heft. Let them fkw till they are qmte tender, then take out the herbs and onfonif and pour them into a little diib* Seafon them with fall* T$ rcafi pigeons. FILL them with parfley clean wafhed and chopped, and feme pepper and fait rolled in hutter; fill the bellies, tie the neck- end ciofe, fo that nothing can ma-out, put a (kewcr through the %gs, and have a little Iron on purpofe, with fix hooks to it, and on each hpok bang a pigeon ; faftcn one end of the ftring to the xhlmney, and the other end to the iron (this is wteit wecdi tha poor man's ipit) flour them, bafte them with btKter, anugh they will be very good with pariley and hlittei;iA the dilh» or ^lit and broiled with pepper and USu Ho l^il pigeons. BOIL them by them(e1ves» for fifteen minutes, tben boil x handfome fquace piece of bacon and lay in the middle ; ftew ' feme fpinach to lay roujid, and lay the pigeons on the fpinach. Garnifli your Jifli with pLirfley laid in a plate before the hrc 'o crifp. Or you may lay uiie pigeon in the middle, and the reft round, and thp fpinach bccween each pigeon, and a flice of bacon on each pigeon* Garniik witb flices of bacon and fuelled butter in a cup. • To aU daube pigions, TAKE a large fauce-pan, lay a layer of bacon, then a layer, • of veal, a layer of coarfe beef, and another little layer of veal, about a pound of veal and a pound of beef cut very thin, a pieca of carrot, a bundle of fwect- herbs, an onion, fome black and white pepper, a bla.dc or two of mace, four or five clove-^, a little cruft of bread toaftcd very brown. Cover the laucc-pari flofe, fet it over a flow bre for five or (\x minutes, ikakc in a ^ little flour, then pour in a quart of boiling water, (hake it round, ■cover it clofe, and let it flew till the gravy is quite rich and good, then drain it ofF and (kiln ofF all the fat. In the m^an tiw fluff the bellies of the pigeons, with force-meat, made thu#: t^K^^ a ^und oif veal, a pound of beef-fuet, b^at both in a mortar- finCji an equal qua^ntity of crtimbs of bread, fome pepper, fait, nut« oieg, beaten mace, a little lemon- peel cut fmall, fome par/ley cut fmalli and a very little thyme ftripped ; mix all together with the yolk of ao egg, fill the pigeons, and fiat the breaft dbwa^ tpQf them and fry them in freflk butter a Ucde brown : then pour ttie fat clean out of the pan, and put to the ptgeona th& gravy, cover them clofe, and let them ftew a quarter of an hour, or till you think they are quite enough ; then take them up, lay them in a di(h, and poor in your fauce : on each pigeon lay a bay*leaf, and on the leaf a (lice of bacon. You may garnifli with a lemon notched, or let it alone. Note, You may leave out the hLiifing, they will be very rich and good without it, and it i$ thu bcH way of dfefj^n^ them for * G 3 jPi^isnf Digitized by Google f ^ ^ke Art of Cookity^ ^ * Pigecns au poir* • * MAKE a good fqrcj^meat as above, cut pfF the feet qulte^ fiuff them in the (hape of a pear, roll them in the yolk of aii cggt then in crumbs of bread, (itick the leg at the top, and butter a ili(h to lay tbem in \ then fend them to an oven to bake, butd# ppi let them touch eacti other* When the^ are enough, l^y thqm Jn a d^^b, #nil pou): in gopd gravy thifkened wi(h the joljc pf an egg, or butter rolled in-Qour : do qpt pour your gn|yy over the pigeons* You may garnifli with lefnon. It is a pretty genteel diOi : qr, fpr change, )ay one pigeon in tl|e middlet the reft round, and ftewed fpinach bpt.w^n ; poac^bed e^gs op the fpinacbf Garniih wtth qotfhed lemoii and orange ^ut into quarter^, and haye melted butter in boat?, Pigeom Jlovcd. TAKE a fmali cabbage lettuce, juft cut out the heart and make a force-meat as befbre^only chOp the heart of the cabbage and mix with its then you muft fill up the place, and tie icacrofs with a packthread $ fry itW a light brown in frefli butter, pour out all the fat, lay the pigeons round, flat them with your hand, feafon them a little with pepper, fair, and beaten mace (take great care not to put top mUch fait) pour in lialf a pint of Rhe- liiih wine, cover it clofe, a Ad let it ftew about five or Gx minutes; then put in haX a pint of good gravy, cover them clofe, and let jtfiein flew half an hoqr* Take a good piece of butter rolled in fldur, lhake it in : when it is fine and thick take it up» untie it^ lay the lettuce in the middle, and the pigeons round ; fqueese in a little lemon juice, and pour the fauce all over them. Stew a little lettuce, ai^d cut it into pieces for garniih with pickled red cabba^. Note, Or for change-, you may ftuiP your pigeons with the fame force-meat, and cut two cabbage lettuces into quarters, and fiew as above : fo lay the lettuce between each pigeon, and one in the middle^ with the leituce round it, and pour t^e faucp all over them. FORCE your pigeons as above, then lay a flice of bacon pn the breaft, and a flice of veal beat vv ith the back of a knife, and feafoned with mace, pepper, and iak, tic it on with a ' ^mall packthread, or two little fine (kewers is better j fpit theai on a line bird fpl^^ f 04ft them and bade with a piece of Digitized by » made Flain and Ea^. Bjf butter, tfaea wkh th« of an egg, and dirn baftc them again With crumbs of bread, a little nutmeg and fwcet-berbs; whea enough lay them In your difli, 'tiave good gravy^readjr, with truffles, moftls, end nuiflirooais, to ponrinto yomr^iOi. Gar< Biih with lemon* ... ' ' . Pigeons in compote with white fauce. . LET your pigeons be drawn, picked, (calded, .apd iayed | Aen put them iiito a fiew»pan with veal fweetbread^,. cocks-* combs, mubrooms, truffles, morels, pepper, fait, a pint of diin gravy, a bundle of fweet4ierbi, an onion, and a blade or two of mace: cover them clofe,' let them flew half an houo then take out the berhs and onion, beat up the yolks of two or diree eggs, witK fome chopped parflev, in a quarter of a pint of cream, and a Jiittle nutmeg ; mix all together, fiir it one way till thick ; lay the pigeons in the difli, and the fauce all over. QarAifli with lemon* jl French fupton of pigeons: ' TAKE favoury force-meat rolled out like pafte,> put it in a butter- difl), lay ^ layer of very thin bacon, Iquab pigeons, fiiced iweetbread, afparagus-tops, muflirooms, cocks-combs,* a palate boiled tender and cut into pieces, and the yolksiof bafdegjgsis make another forco^meat and lay over like a pye, bake it i and when enou;j,h turn it into adiflb, and pour gravy round it. Pigeons boiled with me* * TAKE fix pigeons, ftuff their bellies with parflev, pepper, and fait, r611ed in a very little pi^ce of butter ; put them into a quai^ of mutton broth, with a little beaten mace, a bundle of fweet-herbs, and an onion $ cover them clofe, and let them boil a full quarter of an hour $ thf h take out the onion and fweet- herbs, and take a good piece of butter rolled in flour, put it in and give it a (hake, feafon It with fait, if it wants it, then have ready half a pound of rice boiled tender in milk ; when it hegina to be thick (but take great care it do not burn) take the yolks of two or three eggs, beat up with two or three fpoonfuls of cream and a little nutmeg, ftir it together till it is quite thick» ^ then take up the pigeons and Uy them in 2. difh i pour the gravy to the rice, ftir all together and pour over the pigeons. Gar- ni(h with hard eggs cut into <^uarters« • r G 4 Pigeoni'; Digitized by Google JPifecns iranjmogrifiei. TMiE jawr. f}g^fim^ (e^tei tHolp wUk pit>f«f mi Ak» taltf «.bk|e.^iflml biiltMt.s^Ci|N^^ aoA f^ll r marrow, grated bread, and hard egg, an equal quan- ^tity of each; feafon with beaten mace, nutmeg, a little pep-; per, fait, and a little fweet- b^rbs; mix a|l thefe together witl^ the yolk of an eg^, th^n cut the (kin of yqur pigeon betweeq the legs 2^id the body, and very carefully with y*^^'' ^i^g^r ralfe the (kin from the fle(h, but take frare you do not break it: thei^ force them with this farce bet vveen the flgipand flefb, thfn trufi| the legs clofe to keep it in ; fpit them and road them, drudge (hem with a little flour, and bafle them with a picc^of butter ^ 0ve the gravy which runs from ihem» at^d rpix it up with a little gred wine* a little of the force* qieat, iind fqmq qiitmcg. ILet it boil, then thicken it with a piece' of tiiittef rolled in {ourt and theyojk pf an egg beat up, and fomc; ipinced leinon^' Shen enough lay the pigeons in the dUb and pour in the fii^|tce^ arniSi with lemon. - * * " Digitized by Google irefi pigeons i foleit ^ " FIR3T ftewyour pigeons in a V€ry little gravy till enough^ IHid tak«4i£^€at foftf ot Bdh according to your fancy, he, both of i|iit€jhM'H them In tbe yolk of li^cgg,Si#k&9oufaiHl crumbs of bread thiek smov«r»bave leady i^t^h^i 4riMiDg ^e*^ i^^^ boiling ; fry tbecn bioum^ ail%; TAKE your pigeons, feafon them with beafcn mace, pep- per, and fait \ put a littjc piece ot butter in the bcUy, ky them in a tiilh, and pour a liitlc batter all over them, made with a quart of milk: and eggs, and tour or five fpoonfuls of B^e it| 9U|d fend it to table. It is a good di(h, Pigeons in pimlico* ^ - TAK,E)^ the livers, with (bme fat and lean of ham or bacon^ imifliTOOmSf truffles, parlley,and fweet-bfcrba; feaibo wtthbeatm |tiace> pepper, and fait ; beat all this together, with two raw pggif put it into the belliesy roll them in a thin flice of veal, over tbata thin dice of bacon^ wrap them up in white paper, fptt lliem pn a fmall fpit, and loaft them. In the mean time make for them a r^^goo of truAes and mufflirooms chopped fmal! wiHt parfley cut fmalU put to half a pint of good vea) gravy, thicken ' with a piece of butter rolled in floor. An hour will do your pi-* geons; bafte them, wImii enough lay them in your dim, take pffthe paper, and pour yourfauce over them* Garnifli with pat- ties, made thus : fake veal and told ham, beef-fuet, an equal ?|uantity, fome mulhroom^, fwect-herbs, and fpice, chop them mall, fct them on the fire, and moiften with milk or cream ; then make a little puff pafte, roll it and make little patties, about an inch deep and two inches long ; fill tiu m with the above ingredient?, cover them clofe and bake them j lay fix of thea| found a dilh. This inai(.e$ a fine diib for a fir ft coprfe. ^0 jugg pigeons. ~' - PUI^Lf €|rop» and draw pigeona, but don't wa{h themt fave the livers and put them in fcalding water, and fet them on thci ^re for a minute or two: then take them out and mi ace thi^mT (ffl^S aiMj b£<}i|f t^ycm with the back pf a fpeon j mix with them Digitized by JO fti Art of Cookery^ ' ft little pepper^ fait, gnied nutmeg, and leinott*ped flired ymj fine, chopped parfley, and two yolks of eggs very hard } bniife them as you do the liver, and put as much Aiet as liver Ibavcd exceeding fine, and as much grated bread i work thefe together with i^aw eggs, and roll it in frelb butter; put a piece into die crops and lollies, and few op the necks and vents then dip your pigeons in water, and' ftafon tKei^ with pepper and lalt as for a pie, put them in your jugg, with a piece of cdery, flop them dofe, and fet them in a kettle of cold water; firft cover them clofe, anti lay a tile on the top of the jugg, and let it boil three hours J then take them out of the jugg, and lay them in a difti, take oat the celery, put in a piece of butter rolled in fbuF, ikalce it about till it is tbicky .and pour it on your pi« • ' geofl9» Garniib witk kmoa. SEASON your pigeons with pepper, fait, cloves, mace, and Ibme fweet'herbs; wrap this feafoping up in a piece of butter, and put in their Mlies s then tie 19 the neck and vent, and lulfi^roaft them ; then put them into a fteur-pan with a^uart of good gravy, a little white wine, fome piclUed mufhrooms» % 6w pepper* cornS| tl^ree or four blades of m^, a bit of lemon* peel, a bunchW.fweet*herbs, a bit of on ion, and fome oyftera pickled; let them ftew till they are enough, then thjcken it up i^th butter and yolks of q;gs, Garpilh with leuon. . Do ducks the fiwnc way. fo drefs a calf's Uv^ in a caul. TAKE off. the under ikins, and flired the Hver very fmall, then take an ounce of truiHes and morels chopped Tmail, ; with parOey; road two or three onions, uke off « their outeVmoft coats, pound fix cloves, and a dozen coriander* feeds, add them to the onions, and pound them together in a marble mortar ; then take them out, and mix them with the liver, take a pint of cream, half a pint of milk, and feven or eight new-laid eg^gs; beat them together, boil them, but do not let them curdle, (bred a pound of fuct as fmall as you can, half melt it in a pan, and pour it into your egg and cream, then pour it into your liver, then mix all well together, feafon it with pepper, fait, nutmeg, and a little thyme, and let it ftand till it is cold : fpread a caul over the Wtom and fides of the (lew-pan, and put in your hafhed liver and cream ail together, fold it up in the caul, in the (hape of a i g calf's ■ • Digitized by Google made Fluin and Eajy. 91 ffilf's liver, then turn it vpfide^down citreful^jr^ Uy U in a diOi- ' that will bear the oven, and do it over with beaten egg, drud|^ It mh gcated biead, ^ bnk« it inna oven* Serve it up J* 0 roaft a calf^s liver. / / . LARD it with bacons, (fft it firft, and roafi it| ferve it Vith good gravy, , * ■ To roaft partridges. LET them be nicely roaded, but not too much, drudge thena with a tittje flour, and bade tbepn moderately ; let then) have a £ne froth, let there be g6od gravy-faude i|i the difli»and bread- fauce in bafons made tbMS : take a piiR of water, put in a good thick piece of bread, fome whole pepper, a blade or two of maces bml it five or fix minutes till tb^bread ts foft, then take out aU' the fpfce^ and pour out all 'the water, only juft enough to keep it moift, beat it foft with ^ (boon, throw in a little fak, and a tood piece of freih buiter ; uir it well together, fet it over the re for a minute or two, then put it into a boat. 9*9 Ml pariridges. BOIL them in a good deal ot water, let them boil quick, and fifteen minutes will be fufHcient. For fauce, take a quarter of a pint of cream, and a piece of frefli butter as big as a large waU put J ftir it one w^y till it is melted, and pour it into the difti. Or this fauce: taice a bunch of celery clean waflied, cut all • the wh-ite very fmall, wafh it a^raln very clean, put it into a fauce-pan with a blade of mace, a little beaten pepper, and a very little fait; put to it a pint of water, let it boii tili the water is jufl wafted away, then ndd a quarter of a pint of cream, and a piece of butter rolled in iiour j liir all together^ and when it is thick and fine pour it over the birds. Or this fauce : take the livers and bruife them fine, fomo parfley chopped 6ne, melt a little nice freih butter, and then the livers and parfley to it, fqueeze in a little lemoa» Juft give it a boil, and pour over your, birds, Pr tfiis fauce ; take a quarter of a pint of cream, the yolk of l^n egg beat fine, a little grated nutmeg, a little beaten mace, a piece of butter as big as a nutmeg, rolled in flour, and one fpoon* fui of ^hi^ Wioe; ilir all together one way, when fine and thick pour it over the birds* You may add a few mtifhrooms. Or this fauce; take a few mulhrooms, frefil peeled, and waA( - tlieip clean^ puf: thm W 4 ^jfcerpan with a littk ialt, put tbeii| over Digitized by 9« Thi At of Coolufy^ . Of«r a fiikk kt^t l«i'tiieiB> boil up^ tlwn^put in »'qiiafftePQf % fuH oi cream suid a litfla nutmag-i fflMke them cpgetler wiill » verjrJitllt fNtce of boner folM in flour, give it tmo or tbreo ' fhafces over the £re» ibree or foor minutes vill then poue It over the birds. Or this fauce : boil half a pound of rice very tender in beef gravy ; feafon with pepper and fait, and pour over your birdi. Theie fauces do for boiled fowls; a quart of giavy will be enough, and ice it buil till it is (][uiie thick* T Q drefs parlridges a la braife, TAJEC^ two brace, trufs the legs into the bodiesy lard theno^ jlfafon them with beaten mace, pepper and falt^ take a dew-pan* Jay fiiccA of bacon at the bottom, thea ilicea of bcef» suid then flices of veal, all cut thin, a piece of carrot, an onion cut fmalJj 4 bundle of fweet-herbs, and fome whole pepper: lay the par* jtrtdges with the hreafis downward^ lay foine thin dices of beef ;and veal over tbei% and fome parfley (bred fine ; cover them and Jet them ftew eight or ten minutes over a very flow fire, then give your pan a fliake, and pour in a pint of boiling water ; cover it clofe, and let it ftew half an hour ovor a Ihtle quicker fire % then ake out your birds, keep them hot, pour into the pan a pint of thin gravy, let ihem boil till there is about half a pint, then ftrain it ott and fkim oif alt the fat : in Ae mean time, have a veal fweetbread cut fmall, truffies and morels, ^ks^ombs, and fowls livers ftc'wed in a pint of good gravy half an hour, fome ar* tichoke-bottomi. and aiparagus-tops, both blanched in warn^ waiter, and a few mufhroums, then add the other gravy to this, • and put in your partridges to heat, if it is not thick enough, tal^.c a piece of butter rolltd in flour, and tofs up in it ; if )uu will • , be at the expcnce, thicken it with veal and ham cuilis, but it yi\\\ be full as good without* mh partrid^i panes. TAKK two roa4)ed partridges and the fle(h of a Jarge fowU ^ little parboiled bacon, a little marrow or fwect-fuct chopped yery fine, a few mufhrooms nnd morels chopped fine, trufJies, and artichoke- bottoms, feafon with btaten mace, pepper, a little nutmeg, faU, fweet-herbs chopped fine, and the crumb of a two- penny loaf fpaked in hot gravy ; mix all well together with the yolks of two eggs, make your panes on paper, of a |x)und fifrure, and the thickncfs of an egg, at a proper dif- )anc^ pnf from nnp^eri dip^ |he (>oin| p| a j^nife the yolk of Digitized by Google made Pkh mii Eafy. an egg, in order to (hape them } bread them neatly, and bake them a quarter of an hour in a quick oven: ^bferve that«the trujfllet and morels be bpikd lender m the gravy you foak the bfead in« Serve them up for a fide-diih^ or thqf will ferve to iprniih the above 4ifli, whicaii will be« very fiiie one for« firft courfe. ^ Note, When yoe hive cold fowls ia the hoiife, thk makes li pretty addition in ao eatcvtainmeiit* • • roaft pbeafants. PICK and draw your pheafants, and flnge them, lard one with, bacon, but not the other, fpit them, roall chcm fine, andpapVT them ali over the breaft ; when they are juft done, ^OUT and bafte them with a little nice butter, and let them have a *finb white froth.; then take them up, and pour good gravy In fte difli and breul^iaiice in plates* Or you may put watefrCiefles nicely picked and wafhed, ttA juft fcalded, with gravy in the difli, and \xf the crefib tifider the pheafants* Or you may make cefery*fauce ftewed tender, firained and mixed with cream, and poored into the ^ft« If you have but One pheafant, take a large finefbwl about the bignefs of a pheafant, pick it nicely with the bead on, draw it and lirufs it with the head turned as you do a pbea&ot's, lard the fowl all over the breiift and legs with a large piece of bacon cut in little pieces; when roafled pat them both in a difh, and no body will know it. They will take an hour doirig, as the Hre muft not be too brilk. A Frenchman would Qrder iiih-fauce to tbedl, but then you quite fpoil your pheafants. - . . - A ftewed pheafant. TAKE your pheafant and flew it in veal gravy, takeartichoke* bottoms parboiled, fome chefnuts roafled and -blanched ; when your pheafant is enough (bt^t it muft ftew till there is joft enough for fauce, then (kirn it) put in the chefnuts and artichoke-hot« toms, a Htdc beaten mace, pepper, and fait juft enough to fea- fon it, and a glafs of white wine, and if you doii*i think it thick enough, thicken it with a little piece of butter rolled in flour : fqueese in a little kficnon, pour the fauce over the pheafaiu, and have fome force-meat balJs'fried and put into the difti. ' Note, A good fowl wIU do full as well, iru^ild. with the head on like a pheafant. You may fry faui^i^cii iwIUad «i iorce-meat balJi. Digitized by • * 94 the Jrt of Cookeryi * To drifi a finafanl i la Braifi. LAY a layer of beef all over your pan, then a layer of veat^ a littJe piece of bacon, a piece of carrot, an onion (hick with cloves, a blade or two of macfe, a fpoonful of pepper, black and white, and a bundle of fwcet herbs j then lay in the pheafant, lay a laver of veal, and then a layer of beef to cover it, fet it on the fire five or fix minutes, then pour in two quarts of boiling water : cover it clofe, and let it ftew very foftly an hour and a half, then take up your pheafant, keep it hot, and let the f/tavy boil till there is about a pint ; then (Irain it ofF, and put it in again, and put in a veal fweet-bread, firft being ftewed with the phea£int, then put in fome truffles and morels, foikie livers of * iowhf atticboke- bottoms, and arparagus<-tops, if you havo ttan ; kt all thefe fimmer in the gravy about five or fix mU Butes, then add twofpoonfuls of catchup, two of red wine, and a little ^iece of butter roiled in flour, diake all together* put ia your pheafant, let them ftew all together with a few mufli* 7oom# about five or fix minutes more, then take up your phea^ faQt ;ind' pour vour ragoo all over, with a few force-meat hall84 Ga^nifli with lemon* You may lard it, if you chi^fe. To boil a pheafant. TAKE a fine pheafant, boil it in a good deal of water, kee^ . your water boiling \ half an hour will do a fmall one, and thre^ ' quarters of an hour a large one. Let your fauce be celery (lew* cd and thickened with cream, and a little piece of butter rolled in flour ; take up the pheafant, and pour the fauce all over. Garnifli with lemon, Obferve to flew yduf clflery fo, that the liquor will not be all wafted away before you put your cream in ; if it wantS' fait, put in fome to your palate* jT 0 roaft fnipes or woodcocks. SPIT them on a fmall btrd^fpit, flour them and bafle thent with a piece of butter, then have ready a flice of bread toafted brown, lay it In a dtfll, and fet it under the fiilpes for the trail to drop OA \ when they are enough, take theiti up and lay them on a toafl \ have ready for two fiiipes, a quarter of a pint of good beef-gravy hot, pour it into the difli, and fee it Over a chaifing-difh two or three minutes^ Garniib with lemon, anJ fend them hot tg ublt. Digitized by Google Smfis i» a fitrtout^ or wwdcocks. TAKE fcrce-mcftC made with ve^l, at much beef-fuctchop^ ped afid beat in a moitair, Mth ah eqoal quantiQr of cruinbs of bread' I' mix in il litde bfeaten MKty pepper and »lt, Ibme part ley, aiod a litde fweet-herba^ mix h with the yolfe of an egg^ ' lay Ibrac thia meatiouod the di(b, t&en lay in the fnipes, be* ing £rft drawn and^balf loafled. Take care of the trail| chop and throw it all over the diflu ' ' ' Take fome good gravy, according to the bignefs of your fur- tout, feme truifies and morels, a few mufii rooms, a fwcetbread cut into pieces, and artichoke- bottoms cut fmall ; let a)! (lew together, (hake them, anci take the yolk9*of two or three eggs^ according as you wantthem, beat them upwith a fpoor^fui^^r two of white wine, ftir all together one way, when it is thick take it off, kt it cool, anii pour it iato the furtout : have the yolks of a few h^rd eggs put in here and there, feafon with beaten mace, pepper and fait, to your tafte ; cover it with the force-meat all over, rub the yolks of eggs all over to colour it, then ("end iC4o the oven. . iiali an hour docs it, and kskA it hot to tabic* yip ioil fnifes or woodcocks^ BOIL them in good ftrong brothf or beef gravy made thif»^ lake a pound of beef, cut it into little pieces, put it into two i|uarta of water, an onion, a bundle of iWeet-herbs, a blade or two of .mace, fix dovei, and fome whole pepper i cover it cloie^ let it boil till about half wafted, theo firain it off, put the gravy into a fauce-pan with fait enough to feafon it, take the fnipea and gut them clean, (but take care of the guts) put them into the gravy and let thorn boil, cover them clofe, and ten mi^ nutes will boil them, if they keep boiling* In the mean time, chop the guts and liver fmall, take a little of the gravy the fnipes arc boiling in, and ftew the guts in, with a blade of mace. Take fome crumbs of bread, and liave them ready fried in a little frefh butter crifp, of a fine light brown. You muft take about as much bread as the infide of a ft ale roll, and rub them fmall into a clean cloth j when they are done, let them (land ready in a plate before the Ere. When your fnipes arc ready, tuke about half a pint of the lit quor they are boiled in, and add lo the gut« two fpoonfuls of red wine, and a piece of butter about as big as a walnut, rolled in a little flour; fet them on the ftre, fhake your fauce pan oftea (but do not ftir it with a fpoon) till the butter is all melted, then put in the crumbs, give your fauce-pan a lhake, take up4 your thirds, lay them in the di(b, and ^ur this/aUoeofcr them. Oarnifli witklcmonr 2W I Digitized by ^ fit Art of dttckrj^ "To drefs ortolans. SPIT tbtai Tideways, with a bay-leaf Wtween ; bafie thett with butter, and )ia¥C fried crumbs of bnid UMUidihA dillk Pr^ qiUiU ifaiiic waj. irefs rt^s and re^s, THEY are Lincolnftiire birds, and you may faitcn them as you do cb it kens, with white bread, milk and Tugar : tlicy feed f«ft» and Will die m theii tat if not killed in lime: trufs them crofs- legged as you do a inipc, fpit them the faiue way, but you muH: ^i)t rhcm, and you muft have good gravy in the difh thick'* coed wu^ b^Otej; and tpaii under tiiem. 4>e(ire them up quiciu ^$drek larks. SPIT them Oft a Httle bird- fpit, roaft fhcm ; when enough^ liavc A ^pod many cfurt'.hs of bread fried, and throw all over them; and lay them tliick round the difh. Or they make a very pretty ra^oo with fowls livers ; firft fry the laiks and iivcrs viry nicely, then put them into iome good ' gravy to ftew, jnii enough for ikuce^ vyith a little red wine^ Garniih with kaaon* ■ ^9 drefs plovers. ' ' ' ' , TO two .^lovers rake two anichoke- bottoms bojled^ (bni^ chefiiuts roatted and blanched) fixne flcirrets boiled, cut «ll yecf Imall, mix with it fome marrow or bcef4uet« the .yolks of twtf l^ard eggs, chop all together, feafofi with pepper, fait, nutm^ and a little fweet-berbs, fill the Uodtti of the.plovers, 1 ay them in 6i fauce*pan, put to them a pint of gravy, a glafs of white wine^ a blade or two of mace, fome roafted chefnuts blanched, and ar* tlchoke-bottotDs cut into quarters, two or three yolks of egg?^ and a ii[tle juice oi lemon ; covL^r tliL-in clofe, and let them iiew very fokly an hour. If you fuiLt the iaucc ii> not thick enough, take a piece of butter rolled in flour, and put into the iauce, (bake it round, and when it is thick take up your plovers and pour the fauce over them. Garnifh with xoaft^ chefnuts* . Ducks are very good done this way. Or you rrtny r > your plovers as .you do any other fowl, and have gruvy-fauce in the difh. Or boi) them in good celery-fauce, either whitp.or i^jown^ juft as you like. ^ . . . . ^ The Oune way ^ou' may drefs wigeonsi \ \. . 7 Tn Digitized by Google made Plain and E,afyn 97 ^0 drefs larks pear/afiU^ YOU muft trufs the larks clofe, and cut off the legs, feafoti them with fait, pepper, cloves, and mace; make a ferce-meat thus : take a veal fweetbread, as much beef luet, a lew morels aiiii mufiirooTis, cliop all lint: together, fome crumbs of bread, and a li;w Iwuct herbs, a little lemon-pcel cut hnall, mix all lO- gether with the yolk of an egg, wrap up every lark in force- mear^ and fhape them like a pear, ftick One leg in the top like the (lalk of a pear, rub them over with the yolk of an c^^ir and crumbs of bread, bake them in a gentle oven, fervc them without fauce j Of they make a good garnifll to a vcrv fne difh. You may ufe vqslI^ if you have not a iweetbrcad. To drefs a hare* AS to roa ft in of hare, i have given full 4ire<^ioas in the beginning ot the booic. GUT it into little pieees,^ lard them here and there widi little ll?ps of bacon, feffTon them with a very little pepper and Cilt, putt them into anearihen ju?g, with a blade or two of mace, an onion ftuck with cloves^ and a bundle of fwcct-herbs ; cover the jugg; or jar you do it in io clofe that nothin^^ can pet in, then fet it in a pot of boiling water, keep the water boiling, and three iio jrs will do it; then turn it out into ihe dilh, and take out the onion and fweet- her bs, and fend it to table hot. If you don't like it larded, leave it out. ^ ^0 fiart a ban^ L AtlD- your hari and put a piidding in the belly 1 put It into a pot or ii(h-kettle) ' flhen put to it two quarts of llrong dmwed . gravy, one of red wine, a whole lemon cut, a faggot of fweet* herbs, nutmeg, pepper, a little falt^ - and fix cloves ; cover If . clofe, and ftew it over a very flow fire, till it is three parts do^e^ then take it up, put it Into a difb, and ftrew it over with crumbs of bread, a few fweet-herbs chopped fine, fome lcm6n-peel grat- ed, and half a nutmeg; fet it before the fire, and bafte it till it is all of a line light brown. In the mean time t;:k:e the fat ofF vour gravy, and thicken it with the yolk of ti\ egg ; take fix eg^s boiled hard and chopped fmall, fome picked cucumbers cut very* thin ; mix thefe with the fauce, and four it into the dilh. A fillet of mutton or neck of vcnifon mayiedone the fame way» Note, You may do rabbits the fame way, but it muft be veal ^ eravy, and white win^ adding oiuiluoow for cucuq^^s. H r re Digitized by Google 5)3 Tie Art ofCo^t&ft - to ftew a bare. CUT it into piecf s, and put it into a ftew-pan, with a-bladtor two of mace, lo ne whole pepper black and white, an onion iiuck. uiih ciuvLs, ail anchovy, a bundle of fwect-herbs, and 2L nutmeg cut to pieces, and cover it with water; cover the flcw- pan clofe, let it ftew 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, ftrain the iauce through a coarfeficve, empty all out of the pan, put in the haie again with thefauce, take a piece of butter as big as a walnut rolled in flour, and put in likewife one fpoonful of catchup, and one of red wiiic^ f^ew all together (with a few treih mujQirooms, or pickkd ones if you have any), till it is thick and fntooth; then di(h it up, and fend it to table. You may cut a hare in two, and ftew the fore-quarters thus> and^ iMft the hmd-quartcrs with at ptiddtog iq ihe beUy, A hare civet. BONE the hare, and take out alt the fmews, then cat one half in thin ilices, and the other half in pieces an inch thick, flour them and fry them in a little frefh butter as coliops, quick, and have ready fome gravy made good with the bones of the hare and beef, put a pint of it into the pan to the hare, fome muftard and a iitiJc elder vinegar; cover it clofe, and let it do ioftly till - k is as thick as €rcain» thco dtih it up with the head ia tha viiddle. Twtugmji raUnts. I HAVE, in the beginnipg of my book, grveii diiedioiis for ttoiled and roafted* Get fome rabbits, truft them chicken hSaXon^ tli6 'head muft be cut oflT, and the rabbit turned with the back :iipwards, and two of the legs ftripped to the claw-end, and Co fruifed with two ikewers. Lard them, and roaft them with what f^Jauce you pleafe. If you want chickens, and they are to appear as fuchj they nrjil: be cirefled in this manner: but if other wife,. . fhe head muit be ikcwcred back, and come to the table en, with -liver, butter, and parfley, as you have for rabbits, and tbcy look r>er> pretty boikd and trufled in this manner, and fmothercd with onions ; ©r if they are to be boiled for chickens, cut off the head, and cover them with white eekJFy*iauce^ oc iice»fauce aoiied up with cre^m^ RabbUs furprife. -ROAST- two half-grown rabbits, cut off the heada dofe t9 fhe Iboulders and the fifft joints ; then take off all the Idan. pi^btomk the back bonesy cut ii ImaUi aad lola it up with fix; Digitized by Google ma^e Plain and Ea^. br fcVeli (pooafult of cream and mtlk, nni a piece of butter as big as a walnut rolled in flouf , a iitde nutmeg and a little fait, lhake all together till it is as thick as good cream, and fet it to tM ; then tnake t fbrce-nieat witba pound of veal, a pound of lua, as much troiikbs of bread, two anchovies, a little place of lemon-peel cut fine, a little fprif^ of thyme, and a nutmeg grated J let di€ veal and fuet be chopped very fine and beat in a.niortar,then mix it all together with the yollcsof tworawegg^, place it all round the rabbits, leaving: a lonp; trough in the back hone open, that you think, will hold the meat you cut out with the fauce, pour it in and cover it with the rorcc-meat^ Imooth it all over with your hand as well as you can with a raw egg, fquare at both ends, throv/ on a little grated bread, and butter a maza- rine, or pan, and take them from the dreller where you formed them, and place them on it very carefully. Bake them three quarters of an hour till they are of a fine brown colour. Let your fauce he gravy thickened with buxtcr and the j.^ice of a le- mon ; lay theD) into the difh, and pour m the fauce. Garnifh with orange cut into quarters^ aod fecve it up for a firft courfe* 70 boil rabbits. TRUSS tbem for boiling, boil them quick and wHttcf; for fiiuce take the livers, boil and (bred them, and fome parfley fhred fine, alid pickled af^crtion-buds chopped Hnc, or capers, m\K thclie with half a pint of good gravy, a glafs of white wine, a lit- tle beaten mace and iiutincg, a licilc pepper and laU, if wantcu, a piece of butter as big as a large wiilnut rolled in floiifj let ic 4ili boil together til! it is thick, take up the rabbits and pour the fauce over them. Garnifh with lemom You may lard them With bacon, if ic is liked* ^o.drefs rabbits in caffirok. DIVIDE the rabbits tilto quarters. You may lard them ot . let them alone, jiift as you pleafe, (hake fome flour over them knd fry them with lard or butter, then put them into an earthea pipkin with a quart of good broth, a gJafs of white wine, a little pepper and fait, if wanted, a bunch of fweet-herbs, and a piece ot butter as big as a walnut rolled in flour ; cover them clofie and let them ftew half an hour, then difh them up and pour the fauce over them. Garnilh with Seville orange, cut into thin Aices and notched | the peel that is^cut outlay pr<;ttily between the ilices* . , H 2 MiUon Digitized by Google 100 The Aft of Co^i9f^ ' * • "Miiten keboVd. TAKE a loin of mutton, and joint it between every b^ne ; feafon it with pepper and iait moiieratciy, grate a fmall nutmeg ill over, <'ip th' m in the yolks of three eggs, and have ready erumbs of hread and fwect-herbs, dip them in and clap them to* gcther in t he fame fhape again, and put it on a fmall fpir, roaft them bt F'H c a quick fire, fet a difh under and bafte it with a lit- t)- pi' ce of butter, and then keep bafting with what comes from it, and throw lome crumbs o\ b) cad all over them as it is roaft- ing ; when it is enough take it up, and lay it in the difh, and have ready half a pint*of good gravy, and what comes from it| Uke two rpoomfuls of oatchup, and mix a tea-fpoonful of Hour with it and put to the gravy^ fttr it tofctbef and give it a boil^ and poOr over the mutton* Note, ]^ muft obferve to take oiF all tbe fiit of the infide^ and the ikm of the top of the iaeat» and fom of tbe fiu*, if there be too much. When you put in what comes from your meat into the gravy, obferve to pour out all tlie fat^ A neck of mution^ called^ Tbe hafty difh* TAKE a large pewter or filver diih, made like a deep foup- diib, with an edge about an inch deep on the initde9 on which the lid fixes (with an handle at top) fo faft that you may lift it up full by that handle without falling. This difli 18 called a necro* mancer. Take a neck of mutton about fix pounds , take off the ^ikin, cut it into chops, not too thick, flicea French roll thin., ^ peel and 'flice a very large onion, pare and flice three or four turnips, lay a row of mutton in the di(b, on that a row of rdlp then a row of turnips,, and . then onions, a little fait, then the meat, and foon; put in a little bundle of iweet-herbs, and two or three blades of mace; have a tca-k^-^ttle ui water boiling, till the diili at.d cover it clofe, hang the diAi on the back of two chairs by ihe rim, have ready three (heets of brown paper, tear each fheet into five pieces, and draw them through your hand,^ light one piece and hold it under the bottom of the difli, mov- ing the paper about ; as faft as the paper burns, Ir^^ht another till all is burnt, and your meat will be enough. I'iUeen minuU9 jufl does it. Send it to table hut in the difli. Note, This d iih was firit couuived by Mr^ Rkh| and is much ^admired by the. Aobiiuy* Digitized by Google made Plain and Eafy. xOl ^0 drefs a loin of pork with onions. TAKE a fore-loin of pork, and roaft it as at another tim^, l^eel a quarter of a peck of onions, and fltce them thin^ 'lay theoir • in tbedrippmgopan« which oiuft be very clean, under the porki let the fat drop on them $ when the pork is nigh enough, put the onions into the fauce-pan, let them iimmcr over the fire a quarter of an hour» ihaking them well, then pour out'all the fat as well as you can, fliake in a very little flour, a fpoonful of vinegar, and three tea-fpoonfuls of muftard, (hake all well to- ^ gether, and ftir in the muftard, fet it over the fire for four or five minutes, lay the pork in a difli, and the onionk in 'a bafon. This is ai| admirable diih to thofe who love onions,' ^0 make a currg ibe ind'an way. TAKE two fmall chickens, iktn them and cut them as for a fricafey, wafli them clean, and ftew them in about a quart of water, for about live minutes, then ftrain off the liquor and put the chickens in a clean di(h $ take three farge onions, chop ' them fmall, and fry them in about two ounces of butter, then put in the chickens and fry them together til) they are brown, take a quarter of an ounce of turmerick, a large fpoonful of gin-> gcr and beaten pepper together,- and a little fait to your palate : ilrcw all thcfe injyrtdicnts over the chickens whilft it is fry- 'ing, ihei] pour in tlie liquor, aiiu Icl it iicw about half an hour, then. put in a quarter of a pint of cream, and the juice of two lemons, and ferve it up. The ginger, |>epper, and tuimerkk tpufl be beat very fine* ' ^0 boil the rice. PUT two quarts of water to a pint of rice, let it boil till you think it is done enough, then throw in a Ipuonful of fait, and turn it nut into a cullender j then let it Uand about five minutes before the fire to dry, and ferve it up in a Jifli by itf li. Diih it up and fend it to table, the rice in a diih by iifeU, ^0 make a pellow the Indian way. i * * TAKE three pounds of rice, pick: and wadi it very clean, put it into a cullender,, and let it drain very dry ; take three quarters of a pound of butter, and put it into a pan over a very llow fire till it melts, then put in the rice and cover it over very clofc, that it may keep all the fteam in ; add to it a litile fait, fome whole pepper, half a dozen blades rf mace, and a few cloves* You muH put ia a little water to keep itfrom burnin^g, H 3 ' then Digitized by Google 102 He Art of Cookery, then (lir tt up v^ry often» and let it ftew till the rice js fofc. Boil two fowls, and a hne piece of bacon of about two pounds weigh( as commony cut the bacon in two pieces* lay it in the di(h witH the fowls, cover it over with the rtce* and earntih it with about half a dozen hard egg$ and a dozen of onions ffied whole and very brown. ' ^ . « . . Note^ This is tl^e trpe Indian way of dreiling them* Anotber wcy to make a pelhw, TAKE alec^of vcal about twelve or fourteen pounds weight, an old cock Ikmned, chop both to pieces, put it into a pot with' five or fix blades of mace, fomc whole white pepper, and three gallons of uatcr, half a pound of bacon, two onions^ and fij^ cloves ; cover it dole, and when it boils let it do very ioftly till . the meat is good for nothing, and above two-thirfls is wafted, then ilrain it} the next day put this foup into a fauce-pan, witk a pound of rice, fet it over a very (loW fire, take great care \i f!o not burn ^ when the rice is very tbicl^ a|id dry, turn it intcj a difh. Garnifli with b^rd eggf cutii| twp^ and have roafte^ fowls in another difti. Note, You are to,obferve, if your rice? fimmtrs too fad it wilj burn, when it comes to be thick. It niuft be very thick an4 dry> and the rife iiot hoiled to a iB|ttmmy* ' ^ . make dfem of bam. ' ■ * TAKE ofF the fat of a ham, and cut the lean in flrce??, beat them well and by them in the boLtom of a ftew-pan, with flice^ of carrots, parfnips, ar^d onions; coVw^r your pan, and fct it over a gentle fire ; let theni iicw till they begin to ftick, then irprinkle on a littleflour, and turn them j then moiiicii with broih and veal gravy Scafon them with three or four mulhrooms, as many trulHes, a whole leek, fome parfley, and half a dozen cloves : or inftead of a leek, a clove of garlick. Put in fomc cruf^s cf bread, and let thern fimincr f)ver the fire for a quarter of an hour ; ftrain it, and let away for ufe. Any. pork or hatn does for this, that is wdl made. Rules to he obferved in all made-di/hes^* FIRST, that the flew-pans, or fauce-pans, and covers, be very clean, free from fand, and well tinned ; and that all the whit^ fauces have a little tartnefs, and be very fmooth and of ^ itne thicknefs, and all the time any white Oiuce b over the ikd kup ilirrtng it one way, . , - Digitized by Google modi Piam Md Eajy* lOj And ai to thrown (atice, take great care no fat (wim% at the , either pickled, frefh boiled, or dried ones foftened in warm vvawer, eacli cut i;i lour pieces, afparagus-tops, the yoliL&jof hard eg^s, force-meat balls, &C, The beft things to give a^auce tartueU, are nuiilirooni- j^icklc» white wainut-pi^klet cider vinegar, or lemon-juice* ' ■ ■ ' ■ ' ■ — r--^ C H A P. IIL fiead this Chapter, and you will find how expea* ' live a French cook's fauce is« Tbe French way ef driffing partridga* WHEN they arc newly pickled and drawn, finge them : you- tnuft mince their livers with a bit of butter, fome fcraped bacon, fgreen truffles, if you have any, parliey, chimbol, f^lt, pepper, Iweet herbs, and ali-fpice. The whole being [iiiuccd together, fput it intothe infidcof your partride;es, then kop both cndsof them^ .after which give them a fry in the llcw-pan ; that being done, fpit them, and wrap them up in dices of bacon and paper ; then - •take a ftew-pan, and having put in an onion C4it into {lices, a carrot cut into little bits, with a little oil^ give them a few toiies over the fire; then moiften them with gravy, cullis, and a little eilence of ham. Put therein half a lemon cut in^ (lices, four •cloves of garlic, a little fweet bafil, thyrne^ a bay»leaf^ a little parfley, chimbol, two glafles of white wine, and four of the car- calTes of the partridges ; let them be pounded, and put them in • this fauce. When the fat of yourctilHs is taken away, be care- ful to make it relifliing; and after your pounded livers arc put Into your cullis, you muft ftrain them through a (irve. \ (»ur partridges being done^ take them off; as alfo takeoff thebacm and paper, and lay them in your difl^ wiih your fauce over them« This di(h I do not recommend r iFor 1 think it an odd jumble •of trafli i by that time the cull is, the efience of ham, ^nd all «ther ingrcdknts ace rtckoned^ the partridj^ci wM^ 9W» H 4 fiap Digitized by Google f o4 > 3^ Cookery^ fine penny. But fuch refceipts as this is what you have in moft books oi cookery yet printed* fo make effence of bam. TAKE the fat off ^ WcftphaUa ham, cut the lean in flicef, beat them well and lay them'in the bottom of a fiew^pan, with dices of carrots, parfnlps, and oniofts^ cover your pan^ and fet it over a gentle fii'e. Let them fiew till tHey begin to ftiek» then fprinkle on a little flour and turn them \ then rooiften with broth and veal gravy ^ feafon with three or four mufliroomst as many truiHes, a whole leek, fome jfcifil, par (ley, and half a dozea cloves J or inftead of the leeki^ou may put a cluvc of garlic. Put in fome crufts oi bread, and let them iiiiiJiicr over ttu tire for three quarters of an hour. Strain u, and fet it b)' for ufe. A cuUis for all firts cf ragoo. HAVING cut three pounds of lean veal, 2nd half a pound of ham into flices. Jay it into the bottom of a (lew-pan, put I'a carrots and parCnipSt and &n onion iliccd ; cover it, and fet it a flewing over a itove : when it has a good colour, and begins to ftick, put to it a little melted butter, and (hake in a little flour, keep it moving a little while till the floi^r is fried \ then moiften it with gravy and broth, of each a like quantity, then •put in fp^De pariley and bafil, a whol^ leek, 9 bay«ieaf, fome muihrooms and truffles n^inced fmall, three or four cloves, and ^the cruft of two French rolls : let all tbefe i^mmer together for three quarters of an hour $ then take out the flices of veal ; ilrain it, and keep it for all forts of ragooa. Noyr compute th^ expence, and fee if this dilb cannot be and then the flices of hain, two carrots, an onion cut in two; cover it clofe, let it ftcw foftly at iirft, and as it begins to be brown, take off the cover and turn it, to colour it on all fides the fame 3 but take care not to burn the ment. When it has n pretty brown colour, moiften your culli^ with broth made of beef, or other meat j feafon yourcullis with a little fweet bafJ, Ibme cloves, with fome garlic pa^e a tanoa. c^t it \a Aices» if «^ / Digitized by Google i^ade Plain and Eafy. and put tt into your dtillis, with fome mufhrooms. Put into a fiew-pan • gcxM^ lump of butter, and fet it over a flow fire ; pat ioto it two or three handfula of flou r« ftir it with a wooden ladlet and let it take a colour ; if your cuUis be pretty brown, you muft put in fome flour. Your flour being brown with your cuUts^ then pour it?cry fofily intp ydurcullia,. keeping your cullia ftirring with a wooden ladle j then let your cullis fiew (oftly^ and (kirn off all the put in two glafles of champaign, or other white wine ; but take care to keep your collis veiy thin, fo that you may tal^e the fat welfoff and clarify it. To clarify it, you muft put it in a ftove that draws well, and cover it cloic, and let it boii without: uncovering, till it boils over; then uncover it. anJ take ofF the fat that is round the ftew-p^n, then wipe it off the cover alio, 2nd cover it again. When yuur cullis is done, take out the meat, and ftrain your cullis throuo;h a liik itraincr» This culU$ is iox ail forts of r4goos> iowls, pi<.$« and lerrmes. CnlUs $b€ Italian way, PUT into ailew*pan half a ladleful of cullis, as much e/Ience of ham, half a ladleful of gravy, as much of broth, three of four onions cut into fliccs, four or five cloves of garlic, a little beaten coriander- iced, with a lemon pared and cut into flices, a little fweet bafil, maihrooms, and good cil ; put all over the lire, let it ftewa quarter of an hour, take the lat well off, let it be or a good talte, and you may ufe it with all forts of meat and iilh, particularly with glazed fiftj. This fauce will do for two chickens, fix ptgeon^, quails, or ducklins, and all forts of tame a{idwUd iov^l. Nqw this Italian or French fauce, is faucy* t Cullis of craw-filb. YOU muft get the miHdiing fort o[ craw-fifli, put them over, the fire, fealoncd with lait, pepper, and onion cut in llices ; being done, take them out, pick them, and keep the tails after they are fcaldcd, pour.J the rtft together in a mortar; the more they arc pounded the finer ycur cullis will be. Take a bit of veal, the bignefs of your fili", with a Imall bit of ham, an onion cut inrofour, put it into f A cat f^cntly : if it flicks but a very lit- tie to the par, powder it a !ir:lc. Moiflcn it with broth, put in it fome Cioves, fwect baiil in branches, fome nnillirooms, with lemon pared and cut in llices: being done, .fkim the fat well, let tt be of a good ta()^ ; then take out your meat with a (kim-' iner^ and go on to thicken it a little with eiienceof ham ; thep put ♦ Digitized by Google 4 5[otf Cookery I l^ut 10 your craw-Efh, nnd flraiii u oC Being drained, keep it fox a ficft courk of craw-iiih. • TAKE a piece of veal, cut it into Tmall bits, with fome thin £ict^s of ham, and two onions cut into four pieces; moiften it •• with broth, feaioned with mulhrooms, a bunch ofpai iley, green onions, three cloves, and To kt it fiew. Being ftewed, take .out all your meat and roots with a (kimmef, put in a kw crumbs of bread, and let it flew foftly : take the white of a fowJ, or two chickens, and pound it in a mortar ; being well poinded, mix it in your cullis, but it mull not boil, and your culHs muft be very white; but if it is not white enough you mufl: pound two 4read pad bifq^^ts* Sauce for a brace of partridges^ fbeafunts^ or any thing ROAST a partridge, pemid it well in a mortar with the pi- nions of four turkies, with a quart of ftrong gravy, and the li- vers of the partridges and fome trufAes, and let it fimmer till it ht pretty 4iick», let it ftand in a dilh for a while, then put two glaifes of Burgundy into a ftew-pan, with two or three flices of onignSf' a clove or two of garlic, and the above Yauce. Let i€ ' fimmer a few minutes, then prefs it through a bair«bag into a ftew-pan, add the efience of ham, iet it boll for fome time,* fea- fon it with good fpice and pepper, lay yoor partridges^ &e* in the dilh, and pour your fatice in. They will ufe as many line ingredients to ftew a pigeon, or fowl, as will make a very fine difli, which is equal to boiling a Jeg of mutton in champaign* It would be needlefs to name any mofe; though you have much more cxpcnfwe fauce than t1iis ; however, 1 think, here !• or fide difh, and licclc corner-diihes, for 4 yeat table ^ and die reft ^ou have in the Chapts«l for Lent* Hogs ears forced, TAKE four hogs cars, and half boil them, pr take thcni foufed ; make a force-meat thus : take half a pound of beef- Yiiet, asinuch crumbs of bread, an aocbovy, fbmerage, boil 9md chop very Rne a little parfley \ mix all together with the yolk pf an egg, a little pepper, flit your cars very carefully to make a place for your ft(}£ing, fill them, flour them, and fry them in frefii butter till they are of a fine brown ; then pour out all the fat clean, and pi|t to them half a pint pf gravy, a glafs of white wine, three tea-fpooi\fuls of muftard, a piece of butter as big as a nut- imeg rolled in flqiir, a little pepper, a fmall onion whole; cover ^hemclofe, find jet them ftew foftly forhaljFan hour, (hakingyour pan now and then* When they are enough, lay them in your difh, and pour your fauce over them y but liril take out the onion. This makes a very pretty difh i but if you would make a fine large di(h, take the feet, and cut ail the meat in finall thin |)iece5, and flew with the ears, Seafgn with fak to your palate. « To force cockS'CpmlfS, PA&BOIL your cocks- combf, then open them with a point pf a koife at the f^reat end : take the white of a fowl, as much oacon and beef marrow, cut thefe fmall, and beat tbeni fine ait a marble morpar; feafon them with f;^lr, pepper, and grated nut- |neg, and mix it with an egg ; fill the coc|cs-combs, and (lew them in a Httlc ftrong gravy foftly for half an hour, then flicc in fome frefh mufhrooius and a few pickled ones ; then beat up the yolk of an tg;r ui a Iiule gravv, ftirritig It. Scafdii with Hiit. hen they. are enough, dah ihcm up iu ludc diiiieb or places. To preferv.e cockszcombsm L^ifc them be well cleanedy-then put them into a pot, with fbfhe melted bacon, and boil them a little; about half an hour ^fter, add a little bay fait, fome pepper, a little vinegar, a lemon* fliccil| and. an ofttonfiuck with cloves. When the bacpn begins £0 Digitized by Google loS ^ke Art oj Cookery^ to fiick to the pot, take them up, put tbctn into the |iaii yoi|^ would keep them in, lay a clean linen cloth over them^ and pour melted butter clarified over them» to keep them clofe from tho •ir, 'Thefe make a pretty place at a Cupper. 5n? preferve or pickle pigs feet and ears. TAKE your feet and ears fingle, and vvaHi them well, fplit the feet in two, put a bay- leaf between every foot, put in al- moft as much water as wi!l cover them. When they are well ' • f^ctmtd, add to theii) tloves, mace, whole pepper, and ginger, coriander-feed and fait, according to your difcretion ; put ta them a bottle or two of Rhenifh wine, according to the quan- tity you do, half a fcore bay- leaves, and a bunch of fwcet-herbs. Lft them boil foftly till they are very tender, then take them out of the liquor, lay ihcm in an earthen pot» then drain the liquor over thein \ when they aie cold, cover them dowli clofe, and keep them for ufe. ^ You (hould let them ftand to be cold } ikiqi off all the fatj^ and then put in the wine and fpice. They cat well cold ; or a? any time. heat them in the jelly, and thicken it with a little piece of butter rolled in flour, make^ a very pretty dt(h ^ or eat tjie ears, and take the feet clean out of the jelly, and roll it in the yolk of an egg, or melted butter^ and then in crumbs of bread, and broil them ; or fry them in freih butter, lay the ears in the middle and the feet round, and pour the fauce over, or you may cut the ears in long flips, which is better : and if you chufe it, make a good brown gravy to mix . J with them, a glafs of white wine and fome muflard, thickene^ .with a piece oi butter rolled in fiour. • pitkJe ox-palales. TAKE your palates, wafh them well with fait and watcr,^ and put them in a pipScin with water and fome fait ; and when they are ready to boil, iktm them well, and put to them pepper, cloves, and mace, as much as will ^^Ive them a quick taftc. When they arc boiled tender (which will require four or five hours) peel them and cut them into fmall pieces, and let them cool ; then make th& pickle of white wine and vinegar, an equal quantity ; boil the pickle, and put in the fpices that were boiled in the palates ; when both the pickle and palates are cold, lay your palates in a jar, and put to them a few bay-leaves and a • little frefh fpice : pour the pickle over them, cover them clofe» and keep them for ufe. Of Digitized by Google made Plain and Eajy. ^ 109 Of tbqfe you may sit any time miike a pretty little dtih, either with brown fauce or white | or butter and muftard and a fpoon- ful of white wine } or tfaty are ready to put la madfdifhea. ^0 Jit uJ cucumbers, PARE twelve cucumbers, and fliccthem r^s thicJc as acrown- ptece, ^nd put them to drain, and then lay them ia a coarfe cloth till they are dry, flowir tbem and fry them brown in butter; pour out the fat, then put to them fome gravy, a little claret, fome pepper, doves, and mace, and let them ftew a little, then roil a bit of blotter in flour, and tofs them up; feafon with fait : you' mwf add a very little 'mulhroom pickle, ' ragoo cucumbers. cucumbers, two onions, flice them, and fry them in a little butter, then drain them in a hcve, put them into a f^uce-pan, add fix fpoonfuls of gravy, two of" white wine, aiy bladilP^pf mace : let them ftew tive or iix mmutes y then lal^e a» , piece of butter as big as a walnut roiled in flour, (bake xhemi together, and when it is thick, dilb them up. ^ / A fric4tf9 of kiditQ^eansl TAKE a quart of the feed, when dry, foak them all nfght I in river water, then boi[ them on a flow hrc t;)I qifitc tender; take a quarter of a peck of onions, flice tliem thm, fry ihem in butter ttfi brown ; then take them out of the butter, and put them ill a quart of ftrong-draw'd gravy. Boil them till you ma/ maflilhem line, then put In your beans, and give them a boil •r tWQ. Seafon with pepper, fait and nutmegw . * ff • « ^0 drtfs Windfor^btanS. TAKE the feed, boil them till thcv arc lender ; tlvn blanch them, and fry them in clarified huiur. Melt butter, with a drop of vinegar, and j)our over them. Slew ihqm with pepper, and nutmeg. Or you may cat them with butter, facky fugar, ^nd a little powd^J^ <>f cinnamon. make jumbalh, TAKii a pound of fine flour and a pound of fine powder- (u* gar, make them into a light pafte, with whites of eggs beat fine : then add half a pint of cream, half a pound of fre(h butter melted^ Digitized by Google ne Art of Ccokery^ melted, and a pound of blanched almonds wcll.bcati, them all together thoroughly^ with a little rofe-watcr, and ciHr out your jumbafis in what figures you far^cyi and either bako them in a gentle oven, or fry them in frcih butter, and they make a pretty fide or corner difli. You may melt a Jittle butter with a fpoonful of fack, and throw fine fugar all over the difli. s If yoil ' make them in pretty figures^ they, make a fine llttk difli.' 3^0 make a rago§ of otims. TAKE a ^fit of little youngonicn^, peel them, and takcfour^ largp ones, peel them and cut them very fmall ; put a quarter of* a pound of good butter into a flew- pan, when it is melted and tiune making a noife, throw in youi onions, and fry them till they beein to look a little brown : then fhake in a little flour^ and fnake them round till they are thick ; throw in a little fait, a iittle beaien pepper, a quarter of a pint of good gravy, and a tea-fpoonful of muftard. Stir ail together, and when it is well tafted and of a good thickncfs pour it into your dift, and gar- nifli it with fried crumbs of bread and rafpings. They make a pn^tty little difh, and are very good* You may ftcw rafpfngt ill the room of Hour, if you pleafe. ' • ' A ragoc of o^trs^ - OP£N twenty large oyfters,. take them out of their iiquor^ iave the liquor, and dip the oyfiera in a batter made thus: take two eggs, beat them well^ a iittle leAon-peel grated, a little > nutmeg gratedi a blade of mace pounded, finei a little pariley chopped line % beat all together with a little flour, have ready ^me butter or dripping in a ftew-pan ; when it boils, dip in your oyfters, one by one, into the batter, and fry them of a fine brown; then with an egg- flice take them out, andlaythem iu a dOi before , the fire. Pour the fat out of the pan, and {hake a little flour over the bottom of the pan, then rub a little piece of butler, as big as almall wallnut, all over with your knife, whilft it is over the fires ^hen pour in three fpoonl uls of the oyfter liquor drain- ed, one fpoonful of white wine, and a quarter of a pint of gravy; grate a little nutmeg, ftir all together, throw in the oyf- ters, give the pan a tofs round, and when tlic fnuce is of a good thkknefs, pour all into tbedi^i, and garniih with rafpings. A ragoo of afparagusm SCRAPE a hundred of grafs very dean, and throw it into cold water* When you have fcraped atl, cut as far as is good anii green> abciut an inch- long, and take two heads of endhre dean I waihed Digitized by Google 'mad£ Plain and Ea^* ^ 1 1 1 iraibed and picked^ cut it very fmall, a young lettuce dean wafhed and 'cut .final], a large onion peeled and cut fmail \ put a «|oartef of pound of butter ir.to a ftew«pan» when it is mek« td throw in the above things : toft them abouti and fry tbeo^ ten minutes f then (eafon then with a little pepper and falt^ fibake in a little flour, toft then aboul^ then pour In half » , pint of gravy. Let them ftew till tho^ftuceis very thick and good ; then pour all into your difb. Save a few Ci the littlp«« to|)^ uf the gi^r^ to garnilh the difli. ^ ^ . 4 ragoo of iivers* TAKE as many livers as you would have for your djfh. A turkey's Hvcr and fix fowls livers will m^e a pretty dilh. Pick the galls from them, and throw them into cold water ; take the> tfx livers, put them in afauce-pan witha quarter of a pint of gra-: vy, a fpoonful of mufhrooms, either pickled or fre£h, a fpoonful . of catchup, a little bit of butter as big as a nutmeg rolled in flour; feafon them with pepper and fait to yt)ur palate. Let. them ftew fofily ten minutes: in the mean while broil the tur- key's liver nicely, lay it in the middle, and the ftewed li-vert' lound* four the iauce all over» and gauiiih with ieoKMU 7^0 Tagoo caulifljzvers, ' \ LAY a large cauliflower in water, then pick it to pieces, aS; if for pickling : take a quarter of a pound of butter, with afpoonr; ful of water, and melt it in aikw-pan, then throw in your c^u-» liilowers, and (bake them about often till they are quite tender § then (hake in alitde flour, and toft the pan about. Seafoa theoi with a little pepper and fait, pour in half a pint of good gravy, let them ftew till the fauce is thick, and pour it all into a littlet difl). Save a few little bits of cauliflowerj when iUwed in tho. butter^ to garniib with. Stewed peaft and kUuce^ TAKE a quart of green peas, two nice lettuces clean wa(hed and picked, cut them fmall acrofs, put all into a (auce-pan, witK a quarter of a pound of butter, pepper and fait to your palate^ eover them clofe^ and let them ftew foftly, (baking the pan of- ten. Let them' ftew ten minutes,/ then (bake in a little flour* tofs ^em round, and ppurin half a pint of good gravy \ pntin A little bundle of fweet*herbs and an onion, with three clove6,.9n4 a Uade of mace duck in it* Cover it clofe^ and let them ftew a quaner of an hour ; then take out the onion and fweet-herbst ai^d turn it all into a difli» If you find the (auce not thick enough, (bAe in a Ihtle more flwur> and Ui it laain)>cr> then take} it up. C^i- Digitized by Gocv'lc I HZ • Tie Jlrt of Coehrj^ Ccd-j9»nds krriUd with gravf. dCALD them iti hoc water, atitf rttb them wlfh (alt well| blanch them, that is, takeoff the black dirty fkin, then fet them on in cold water, and let them fimmer till they begin to be ffeil* der; take them out and flour them, and broil them on the [grid- iron. In the mean tunc take a liulc good gravy, a liuie niUtUrd, a little bit of butter rolled in flour, give it a boil, feafon it with pepper and fait. Lay the founds m your diih, and pour your iauce over them* A farad ^akhage^ Take a fine white-heart c thbape, about as big aa a quarter ' ^ of a peck, lay it in water two or three liours, then half boil ic, fet it in a cullender to drain, then very carefully cut out thcf heart, but take great care not to break ofF any of the outlidc leaves, fill it with force-meat made thus; take a pound of veal, half a pound of bacon, fat and lean together, cut them fmall, and beat them fine in a mortar^ with four egi^^ boiled hard. Sea-* ibn with pepper and fair, a little bc iten mace, a very little iemon- pecl cutfiiK', lome parlley choi^pcd fine, a very little thyme, and two anchovies; when they are beat fine, take the crumb of a ftalc roll, fome mufhrooms, if you have them either pickled or fre(h, a^Qd the heart of the cabbage you cut out chopped fine* • Wix all ' tt^thei with the yolk of an egg, then fill the hollow part of the- cabbage*; and tie it with a packthread; thea lay fome fiiccs of bacon to the bottom of a ftew-fian or fauce-pan, * and on that a |M>und of coarfe lean bee^ cuttlitn ; put in the cabbage, cover it clofe, and let It ftew over a flow fire, till this bacon' begins to ftkk to the pan, Aake in a little flour, then pour In a quart of broth^ an onion ftock vrtth cloves, two blades of mace, fome - whole pepper, a little bundle of fweet- herbs; cover It clofe, and let it ftew very (bftly an hour and a half, put In a glaft of red wine, give it a boil, then take it up, lay it in the diih, and nrain the gravy and pour over ; untie it firft. This is a. fine fide-difh, and the next day makes a fine iiaili, with a veal-fteak nicely bro'ilcd and ia id on it. Siewid red cabbage. TAKE a red cabbage, lay it in cold water an hour, then cut it into thin dices acrois, and cut it into little pieces. Put it into a flew- pan, with a pound of faufages, a pint of gravy, a little bit of ham or lean bac oi^ ^ cover it clofe, and let it ftew half sn hour; then take the pan ofF the fire, and fkim off the fat) ihake in a little fi^ur^ and fet it on again. Let it ftew two or Digitized by Google modi Phun atH Mdjj/. tij •r three itiJnutes, then lay the faufages in your dlfh, and pour the reft all over. You may, before you take it up, put iuhalf a fpooufui gf vinegar. Savoys forced and ftewed. TAKE two.favojfSy fiJl one with force-meat, and the other without. Stew them with gravy } feafon them witb ptpfkf and fait, and when they are near enough take a piece CMf butter^ . at big as a large walnut,- rolled in flour, and put in. Let them ilew till they are enough, and the fauoe tbicic, then lay them in your jdtib, and potiv the iinuGe over tbem, Tbefe things are ben done on a fiove. ^ ' ^0 force cucumberu '* * • TAKE three large cucumbers, fcoop out the pith, fill them with frtcjd oyfters, feafoaed withi pepper and fadt ) put on the piece again you cut oflF, few it with a cqarfe thread, and fry them in the butter -.4he oyfters are fried tn : then pour out the butter, and (hake in a little flour, pour in half a pint of gravy, fhake it round and put in the cucumbers. Seafon it with a litile pepper and fait \ let them ftevv foftly till they are tender, then lay them in a plate, r.nd puur the gravy over them : or you may force them wuh any fort of force-meat you fancy, and fry them in.hog's lard, and then ilcw them iii gravy and red wine^ . . ■ Priid faufages. ' ' TAKE half a pound of faufages, and fix apples \ flice four about as thick as a crown, cut the other two in quarters, fry them with the faufages of a flne light brown, lay the faufages in the middle of the dUh, and the apples round. Garniih with the quartered apples. ! ' Stewed cabbage and faufages fried Is a good difli ; then heat cold peas-pudding in the pan, lay it in thediih and the faufages ' round, heap the pudding in the middle, and lay the faufages all round thick up, edge*way$, and one in the iniddie at length. Calkps md eggs. CUT either bncon, pickled beef, or h'jfig mutton into thi'a flices ; broil them nicely, lay tiiem in a dii]^ before the hre, have ready a ftew-pan of water boiling, break as many eggs ^ you have collops, break them one by one in a cup, and » pour them into the ^wp^n.. When (he whues of the e^^gs .1 - begin Digitized by Google * begin to harden, and all look of a clear ^hlte, t^ke them OfH one by one in an egg-dice^ and lay them on the coilops*. -t * ' To drefs cold fowl or pigeon. CUT them in four quarters, beat up an egg or two, according to what you drefs, grate a little nutmeg in, a little fair, (orrc- pariley chopped, a few crumbs of bread, beat them well toge*- j^r, dip them in this batter, and have ready fome dripping hot III a flew- pan, in which fry them of a fine light brown : have leady a little good gravy, thickened with a little flour, oitxcd^ svith a fpoooful of catchup ; lay the in the difi>, zni pont the fauce over* . GarniOi with lemon, and a. few muihrooiiii^ if you iMve any* A cold rabble eats well done thus. Tomncev€al0^ • • ^ OUT your ml as fio^ as p Crumbs of bread, with a few fweet-hefbs; and Ared lemcnf-peef in it; gr^te a little nutmeg over them, and fry them[ iiiv^r^lB- butter. The butter muft be hot, jud enough to fry theih'in ; jiip the mean time, make a little gravy of the bone of the veal ; when fhe meat is fried take it out with a fork, and lay it in a difh be- fore the fire, then fhake a little flour into the pan, and flir it round ; then put in a little gravy, fquecze in a little lemon^ anc^ pour it over the veal. Garniih with lemon. To tofs up cold veal white, CUT the veal into little thin bits, put milk enough to it for • lauce, grate in a little nutmeg, a very little fait, a little piece of butter rolled in flour : to balf a pint of milk, the yolks of two a fgg!^ Digitized by Google wuide 'Plain and Eafy. • 115 leggs well beat, a fpoonful of mufhroom-pickle, (lir all toge- ther till it is thick 1 then pour it into your difli, and garnilh with lemon. Cold fowl Iktnned, and done this way» eats well ; or the heft end of a cold breaft of veali firft fry it, drain it from the far» then pour this fauce to it* » , bajh cold muttou Cut your mutton with a very (harp knife in veiy little bits» tbin as poflible ; then boil tbe bones with an onion, a little j«iree(rb9/b,S9 ^ blade of mace, a veiy little whole pepper, a little fait, a piece of. crud toafted very crifp : let it boil till there is juft enbu^h for fauce, flrain it, and put it into a fauce-pan* with a pifceof butter rolled in flour; put in the meat, when it is very hot It is.enoi^gh. Have ready fome thin bread toafted brown, cut 1||ree-Gomer-iv.ays,.Jay them round the dt(h, and. pour in thp hafli^ As to walnut-pickle, and all forts of pickles, you mu^ putib aiiporciiug to your fancy. Garniih .with pickles* Some love a fnain onion peeled, and cut very fmall, and done in the ha0i. ^ 9 hafo mutHn Hke Vini/on* > CUT it very thin as above; boil the bones as above ; ftralii tbe liquor^ where there b tuft enough for the haOi, to a quarter of a pint of gravy put a large fpoonful of red wine, an onion peeled aild chopped fine, a very little lemon-peel ihred fine, a piece of butter as big as a fmall walnut jolled in flour; put it into a fauce-pan with the meat, fhake it all together, and when it is thoroughly hot, pour ic inio your Uilli. Halli beef the ianie way, T 9 make coilops of cold teef IF you have any cold infide of a furloin of beef, take ofF all the fat, cut it very thin in little bit% cut an onion very fmall, boil as much water as you think will do lor lauce, icaiun it with a little pepper and ialt, and a bundle of fweet-hcrbs. Let t.ic water boil, then put in the meat, with a gogd piece of butter rolled in flour, fhake it round, and ftir it. When the fauce is thick and the meat done, takeout the fweet-hcrbs, and pour it ijito your diih* They do better than frefh meat. To make a florendine of veal. ' TAKE two kidneys of a loin of veal, fat and all,^ and mince it very hue, then chop a few herbs and put to it, and add a few currants : feafon it with cloves, mace, nutmeg, :!nd a little fait, four or five yolks of eggs chopped fine, and fome crumos of bread| a pippin or two chopped* fome candied icmon-peel cut 1 % fmaliy Digitized by Google 1 1.6 ■ ♦ The Art cf Cookery, imall, a TUtle fack, and orange flour- water. Lay a ftieet o putf pafle at the botiom ofyourdrfh, and put in the ingredients, and cover it with another iheet of puiF palle. Bake it ia a flack cven> fcrape fugar on the top> and ferve k up bot» To wake fdlamngundy. Take two or three Roman or cabbage lettuces, and when you have waftied them clean, fwing them pretty dry in a cloth ^ thtn bcginmncr at the open end, cut them crofs- ways, as fine as a goc'd big thrctiJ, ..r.J lay the lettuces locut, about an inch thick, over the bottcni of a difn. When you have thus garnifhed your difti, take two cold ruafUd puHcts or chickens, and cut the flefh oft' the breaits and wings into flices, about three inches lo'^g, a quarter cf an rnch broad, and as thin as a (hilling: fay thtm upon the lettuce round the end to the middle of the diih^ and the otlier towards the brim; then having boned and cut fix anchovies, each into eight pitceSv them all between each Hice of thefowls, t!i. n cut the lean meat otl the legs into dice, and cut a kmcn into nnail dice; then mince theyoiks of four eggs, three or four anchovies, and a little parfley, and make a round hea(> o/ thefe in your diih, piling it up in the form of a fugar-loaf, and garnifli it with onions as big as the yolks of eggs, boiled in a good deal of water very tender and white. Put thela^cft ' of the onions in the middle on the top of the falatnongujidyi'and lay the reft all round the brim of the dUh, as thick as you can lay themj then beat fom'e fall ad oil up with vinegar, fait, and pepper, and pour over it ali, Garniih with grapes juft fcalded^ or French be&ns bitched,' or aftertioa^fiowers, and fcrve tc uj^ for a firft courfe. Another weey* MINCE two chickens, either boiled or roafted, very fine, or veal, if you pleafe \ alfo mince the yolks of hard egfrs very fmall', and mince the whites very fmall by themfelves; ihred the pul-p of two or three lemons very fmall, then lay in your difh a layer ©f mince-incari and a layer of yolks of eggs, a layer of whites, a layer of a^•^chovies, a layer ofyour flired len>on-pulp, a layer of pickles, a layer of forrel, a layer of fpinach, and ihalots ihred, fmall. Whe^ you have filled a diih with the ingredients, fet an orange or lemon on the top ; then garniih with horfe-raddiih fcraped, b:>rberries, and lliced lemon. Beat up (bme oilf with the juice of lemon, fait, and muftard, thick, and fecve k up for a fecond courfe) iide-diib| or middle-diAiy fof fupper. Athiri^ I * I » Digitized by Google made Plain and Eajp xiy % r ' ■ ■ f ' A tMrd falamongundy. MINCE veal or fowl very rpiaJl, a pickled heirlng boned and picke4 finally cucumber mincfd fmall, apples minced fmall, ad* ooion peeled and minced foiall, fome pickled red cabbage chop-'' ped fmall, cold pork minced fma)], or cold duck or pigeohs IBtnced fmall, boiled pariley chopped fine, celery cut fmall, the yolks of hard eggs chopped fmalU and the jwhitcs chopped fmalU and either lay all the Ingredients hy themfelves feparate on fau- cers^ or in heaps in a difli. Difh tbeni out wtth wtTac i^lcklc^ you havCik and fliced lemon ntc^Jy culi and tf yott can get after^ tion-ildwers» lay them round it This is a fine middle^diH) for iupper ; but you may always make falamongund Vvof fuch things as you have« according to your fancy. The other forts you havei^ in the jcbapter of falls«^ . S, 'q make luilc pajiies, . , • • TAKE the kidney of a 1 oin of veal cut very fine, with as much of the fat, the yolks of two hard eggs, feafoned with a little fait, and haU a imall iiutmcp;. Mix them well together, then roll it well in a puil-p iiie cruit, make three of jt, and fry them niceiy in hog's lard or butter. They make a pretty little difli for change. You may put in feme carrots, and a little fugar and fpice, wifh the juice of an . orange, and fometimes apples, firii boiled and fwcetene^j wilh a litde juice of icmon^ or any fruit you pleafe. Petii fajiies for gamij^ng d'Jbes. MAKE a fhort cruft, roll it ihick» make them about as big ' as the bowl^f a fpoon, and about an inch deep; take a piece- cf veal, enough to fill the patty, as much bacon and beef-fuet, fhred them all very fine, feafon tbcm wlih pepper ;ind (alt, and a little fweet- herbs ; put them into a little (lew-pan, keep turning them about with a few mu(hroo'ms chopped fmall, for eight or ten minutes ; then fill your petty patties, and cover them with fome cruft. Colour them with the yolk of an egg, and bake them. Sometimes fill them with oyiUrs for (ilh, or the melts of the fi(h pounded, and feafoned. with pepper and fait; fill them with'lobfbrs, or what you fancy. They make a fine garnifhing, and give a di(h a fine look : if for a dalf 's head, the brains • ibned is moft proper, and fome with oyfter^. I 3 ■ . (?A Digitized by Google ^bi Art of Cookery^ Ox palates baked^ WHEN you fait a tongue^ cut ofF,tbe roof, and take Ipnio bx pal&tcSf waflithcm clean, cut them Into fix or feven pieces ^ put them into an earthen pot, juft cover them with wattr, put* in a blade or two of mace, twelve whp]c pepper-corns, thr^e ojc four clbves, a little bundle of fweet-berbs, a fmall onion, half a fpoonfu) of rafptngs ; cover it dole with brown paper, and let* ft be well baked. When it comes out of the oven, fcafoh it with fait to your palate. I ' . -- - -T ■ ' • - - - ^ - ■ - • CHAP. V. . To drcfs Fish. AS to boiled filh of all forts, you have full direSions in the Lent chapter. But here we can fry fifli much better, becaufe we have beef-dripping, or hog*s lara. Obfcivc alv/ays in the frying of any fort of fifli ; firft, that you dry your hih very well in a clean cloth, then flour it. Let your flcw-pan you fry them in be very nice and clean, aiid put jn as much beef-dripping, or hog*s lard, as will almoft cover ■ ' yourfifh; and be fare it boils before you put in your fi(h. Let it fry quick, and it t it be of a fine light brown, but not too dark a colour. Have your filh-flice ready, and if there is occafion turn it: when it is enough, take it up, and lay a coarfe cloth on a difh, on which lay your fifh, to drain all the greaie from it ; if you fry parHev. dn it quick, nnd take great care to whip it out of the pan as loon as it is crijp, or it will lofe its fine colour. Take great care that your dripping be very nice and clean. You have ditedlons in the eleventh chapter, how to make it ^t for ufe, and have it always in read^nefs. Some love firh in batter; then you muft beat an egg fine, ' and dip your 6ih in juft as you are going to put it in the pan ; or as good a batter as any, is a little ale and Hour beat up, juft as you are ready for it, and dip the liih, to fry it. * Fiflf'fauce with lobjler* FOR fftlmon orturbot, broiled cod or haddock, ice. nothinor ^ is better than fine butter melted thick 5 and take a lobller, bfuife the body of the iobfter in the butter, and cut the iieih . into Digitized by Google f made PlmB mdMatfy* . iiv) . -ifTto little pieces.; flew it aii together, and give It a boil. If you would have your fauce very rich, let one half be rich beef- gravy, and the other half melted buUer with the lobfter j but the gravy, I think, takes away the fweetneU of the, butcef , s^id lot^Ur» and tke ioe ^vour of tiie £(lu ■ TAKE a pjnt of beef-gravy, and' half a pint bf ihrimps, thicken it with a good piece of butter rolled in flour* Let the gr^v V be well feafoned, and let it bojl. * • -* ^ • . , Xo make oyi^ter-fduce. T AK£ half ft pint of large oy flers^ liq^of and all ; piit tlbem into a laitce-pan, wkhtm or three Uadca of mace, aod tv^lir? . whole pepper»Gomi-; lec them fiminer over a flow fii^, till the , oyfters are fiiit and plump, thestaurefMlly with a fork talce oiic tne'oyfters from the liquor and fpice, and let the liquor boil five or fix minutes ; then ftrain the liquor, wafh out the fauce- pan clean, and put the oyfters and liquor in the fauce-pan again, with half a pint of gravy, and half a pound of butter jim: rolled in a little flour. You may put in two fpoonfuls of white wine, keep it ilirring till the fauce boils» and aii the buttec is melted. 1o make mchavy-faua* . ■ ■ Take a pint of gravy, put in an anchovy, take a qi^arter of a pound of 1>utter roBed in a little flour, and flir all together till it boils. You may add a little juice of a lemon^ cs^tchup^ «ed wine^^ai^dlN^ntit-lfqQor, juft as }'au~p^^ ' , Plain butter melted thick, with a fpoonful of walnut* pibkle^ or catchup, is goad fauce, or antb^y> in'lhort you may put4» - many things as you fancy into fauce; all other fauce for fi(h you have in the; Leqt phap^cr. To drefs a brace of ^arp. I*1RST knock the carp on the head, fave all the blood you (an, fcale it, and then gut it; waih the carp in a pint of red wine, and the rows; have fome water boiling, with a handful of fait, a little horfe-raddifh, ind a bundle of fweet-herbs ; put in your carp, and boil it foiftly. When it is boiled, dfain it well over the hot wlter i ' in' the meanr tnne ftrain the wine through a ^ -fit ve, put it and thp blood into a iauce*pan with a pint of good -14 gravy, Digitized by Google I to' The Art of Conhry^ gravy, a Hide mace, twelve corns of black and twelve of wbtte pepper, fix cloves, an anchovy, an onion, and a litllc bundle of fwcct-herbs. Let them fimmer very foftly a quarter of an hour, then'ftrain ity put it into the fauce-paa again, and add to two fpoonriils of catchup and a qu irter of a pound of butter rolled in a little flour, Haifa fpoonful of mulhroom-picklc, if you have it ; if nor, the fame quantity of lemon-juice : flif it all togcth er, and let It boil. Boil one half of the rows the other half beat up with an fgg, half a nutmeg grated, a little lemon-pccl cut Sine, arid a little (alt. Beat all well tpgetljer, and have ready bme nice beef-dripping boiling In a flew-pan, into which drop your row, and fry tbei^ in little ca^e$, about as big as a crown* ptece^ of a fine light brown, and fome ftppets cut thre^ cornerr ynj9f and fried crifp; a few oyfters^ if yon baye them, dipped in a little batter and fried brown^ and a good bandf^i of p^4<7 ^jed green. , Lay the fiOi in the di&, the boiled rows on^efich fide, the jip* pets ftanding round the carp ; pour the fauce boiling hot over the Bfli } lay the fried rows aiid oyfters, with Mr Aey and fcraped horfe-raddifli and lemon between, all round tpe di0i, the reft pf the calceii and oyfters lay In the difli, and fend |t tQ table hot. If you would have the fauce white, put in white- wine, and good tWong'veal^gravy, with the above ingredients. Drefled as in ^be Lent chapter^ is full as good, if your beer is not bitter* As to drefilng a pike, and all other fi(h, you have it in the Lent chapter ; only this, "when you drefs them with a pudding, you it^ay add a little beef luet cut very fine, and good gravy in the iduce, 1 im i% a bpicer vyay than Aewin^ theni in the gt.ivy« C H A P. VI. ■ pf Soups and Broths. ^omakejtronghrotb for Joiips or gravy* TAKE a Ivg cf beef, chop it to pieces, fet it on the fire Iq four gall( ns oi W2ter, fcum it ciean, feafon it with black and ivfiite pepper, a fevy cloves, and a bupdie of fweet-herbs. Let it'boil tili tyvp pans is waited, then feafon it with ialt ; let i\ j^PJt ? W"^* fl^fil ^^^^ « P * ^9^ Bfe* Digitized by ^fodi Plain and When you want very ftrojig gravy, take a (lice of bacon* lay it in a ftew-pan j take a pound of beef, cat it thin, lay it on the bacun, flice a good piece of carrot in, an onion fliced, a good cruft of brtad, a few iweet-herbs, a little mace, cloves, nutnDccr, and whole pepper, an pnchovy; cover it, and fet it on a flow fire fivie or fix minutes, and pour in a quart of the above beef-gravy; cover it clofe, and let it bqil foftly till half ir, wafted. This will be 9 fich, high brown fa^ce iof ti^ or . TAKE a pounJ of any part of the veal, cut it into fmall pieces, boil it in a quart of water, with an onion, a blade of mace, two cloves, and a few whole pepper- pofns* ^6ii it lill k is as lich as you woold have iu ', 'i i.A t Cranr^ for iifrkej^ f&wl^ or rag0$. TAKE a pound of lean beef, cut and hatk it well, then flour it well, put a piece of butter as big as a hen's egg in a ftew- pan j when it is melted, put in your beef, f/V it on all fules a little brown, then pour in three pints of boiling water, and a bundle of fweet-herb§, two or three blades of mace, three or four cloves, twelve whole pepper- corns, a little bit of carrot, a little piece of cruft of bread toaf^ed brown ; cover it clofe, and !et it boil till there is /^l)OaC a pmi ox )ci'&^ then feaftfll U with iklt, and ^ain it qS". v _ . , j ; , ^ ^ - • * -J * , • * Gravy f^r-a fowl^ when jou have no mtap mr TAKE the neck, liver, and .gizzard, boil them in half a pint pf water, with a little piece of bread toafted brown, a little pep- per and fait, and a little bit of thyme* Let them boil till there |s about a quarter of a pintt then pour in half a glafs.of red yrine, boil It and ftrain it, .(hen bruife the liver weU in, and f!rain it again; thicken it with a 'little piec^ of gutter tolled \n flour, and it will be very good. An ox's kidney makes good gravy, cut all t^ piftcfSSy a|id 'boiled With fpice^ &c. as in the foregoing rec;pipts. Y6u have a receipt in the beoinning of the bo9k, in the pre- face for cravics. " ' ' - 1 Digitized by ST Q make mutiou $r vaU gravy* CUT and back your veal weVt ^ it on the fire witb iWert fweet-bcrbs, mace, and pepper. Let it boil dll it ia as good as you would have it, tben ftrain it o£ Your fine cooks always^ ii they can^ cjbop a partridge or two, and put into gravies, . main a firmg Jifihgravy. ' . TAKE two or three eels, or any fifh you have, £kin or fcale them, and gut them and wafh them from grit, cut them into little pieces, put them into a fauce-pan, cover them with water, a little cruft of bread toafted brown, a blade or two of mace, and fome whole pepper, a few fwect-berbs, and a very little bit of Icmon-peeL Let it boil till it is rich and good, then have ready a piece of butter, according to your gravy ; if a pint, as big as a walnut. Melt it in the fauce-pan, then fhake in a little flour, and tofs it about till it is brown, and then ilr^in ia the gravy to it* Let it boil a few minutes, and it will be goo(l» make pkm^porridge for Ctriftmas. TAKE a leg and fhin of beef, put them into eight gallons of vrater, and boil them till they are very teoder, and when the broth ia ilrong ilrain it out % wipe the pot. and put in the broth again i then ilice fix penny loavea thin, cut off the top and bot- torn, put Ibme of the liquor to It, cover it up and let it ftand a quarter of an hour, boil it and ftrain it^ and then put it into your ]^ L*et it boil a quarter of an boor, tben put' in five pounds of' currants clean warned and pklaed ; let them boil a little^ and ' ^ut in five poundaof rlifins of the fun, floned, and two pounda i6f [nrunes, and let them boil till they fwellj then put in three quartera of an bunco of mace, ,balf an ounce of cloves, two nut* megs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take ofF the pot ; then put in three pounds of fugar, a little fait, a quart of fack, a four or five blades of mace, and ^ur cloves | cover \ty and let it ftew over a flow fire tiJl half is wafted, then Brain it and put it into a clean (alice-pan, with two oi^ three large fpoonfuls of rafpings ci piili^te fiewed tender .and cut fmdU- Stewed fpinach wdl(driii)cds .and laid round the di(h is very pretty. . . Another way ta make //. WHEN you boil a leg of pork, or a good piece of beef, fave the liquor. When it is cold take oft" the fat ; the iiext day boil a leg of mutton, fave the liquor, and when it is cold take oft' the fat, fet it on the fire,, with two quarts of peafe. Let them boil till they are tender, then put in the pork or beef liquor, with the ingredients as above, and let it boil till it is as thick as you would have it, allowing for the boiling again ; then ftrain it off, and . add the ingredients as above. You may makr your foupof veal or muttOQ gravy if you pleafe, that is according to your fancy. Acbefnut foup^ TAKE half a hundred. of cKcfnuts, pick them, put them in an earthen pan, and fet them in the oven half an hour, orroaft them gently over a flow fire, but take cafe they don't burn j then pllI liiem, and fet them to (lew in a quart of good beef, veal^ or nuittou broth, till they are quite ttftder^ In the mean tune, take a piece or Hice of ham, or bacon, a pound uf veal, a piiieon beat lo piece?, a bundle of fweet-herbs, .-in onion, a lit- tle pepper and mace, aiul a piece (jf carrot i L»y the hacon ar xha bottom of a ih u-pan, and lay the meyt ar;cl ijnt^rcdicntii m top. it aver a ftow lire till ic bc^ir.s to IticJv lo ^au, then j^ c Ilk Digitized by Google tlS ^^he Art of Cooktry 'y in a cruft of bread, and pour in two qtiarts of broth. TvCt it boll foftly till one third is walled ; then It rain it off, and add to it the chtfnuts. Seaion it with fait, and let it boil till it is well tailed, flew two pigeons in it, and a fried French roll crtfp ; Jay the roll in the middle of the diOiy and the pigeoils on eack fidd ; pour in the foup^ and- fend it away hot. A French cook will heat a pheafaht, and a brace of partridges to pieces, and pat to it. Garniibjioiir difli wi(h hocclwfiuits. « TAKE a neck bf mutton about fix pounds, cut it in two, boil the fcraig in a gallon of water, fkim it well, then put in altttlie bundle of fweet-heibs, an onion, and a good cruft of bread, ^ Xet it boil an hour, then put in tiie other part of the mutton, a - *turnfp or two, feme dried marigolds, a few chives chopped fine, a little parfley chopped fmall j then put thefe in about a quarter of an hour before your broth is enough. Seafon it with fait ; or you may put in a quarter of a pound of barley or rice at firft. Some love it thickened with oatmeal, and fome with bread i and fome love it feafoncd with mace, infkaJ of fweet-herbs and onion. All this is fancy and different palates. If 3'ou boil turnips for fauce, don't boil all in the pot, it malces the broth too ftroiig of them, but boil them in a fauce^an* ♦ « Beef broth. TAKE a le^ of beef, crack. the bone in two or three parts, wafli it clean, put it into a pot with a gLillon of vvater, Ikim it well, then put in two or three blades of mace, a little bundle of parfley, and a good cruft of bread. Let it boil tiii the beef is quite tender, and the fmews, Toaft fome bread and cut it in dice, ^nd lay it in your di£li \ lay in the aieat,^Dd pour the foup in. * ; ^'0 make Scotch harlej-brotb. TAKE a leg of beef, chop it all to pieces, boil it in three gallons of water with a piece of carrot and a' cruft of bread, till it is half boiled away ; then drain it off, and put it into the pot again with half a pound of barley, four or five heads of celery waihed clean and cut fmall, a large onion, a bundle of fweet- hei'bs, a little parfley chopped fmall, and a few marigolds. Let this boil an hour. Take a cock or large fowl, clean picked and w^iflied, and put into the pot} boil it till the broth is quite good» then feafon with fait, and fend it to table^ with the fowl in the V middle* Digitized by Google ma4c Plain and EaJ^. tZf iDiiMier Tklsbrothisvery.gQod wiihotMithefbwl. Takemif tbp onien and fwect-bprbst M^tit you fend it to table. . Sow niftke tbi^ broiUi with « flmp's head inftead of a leg ol ^Kef» anii it » very goo^s but yon muA.clMp the heaUDall to fK^. . Tke, thick 'teiik (about fix pouads to.fi^ quam. cf iiratqr) ipakes good broth then put the barley in with the iiieae» ixA fkm.it wfd^p boil ia aki hour very. (oMyi Jthui put In thf above ifigfedientsy wUh tumipt aod oicf Qt9 dean ibraped and pared, and eut in Uttle piecet* Boil alliogetber fofilyt till tho broth is very gpod ^ thai foafon it witbi<^ aDd lend It to tabb^ with tbe bcttf in the nuddlcy turnipi and carrota roundf and pom the broth over all. . ' -t*> ' ^9 make b$i^C'podgim TAKE a piece of beef, hi and lean together abcAtt a pibund, a poui^d of veal, a pound of fcraig of muttoQ, cut all into little pieces, fei it on the lire, with two quarts of water, an ounce o£ barley, an onion, a little bundle of fweet-herbs, three or four heads of celery wafhed clean and cut fmall, a little mace, two or three cloves, fome whole pepper, tied all in a mullln rag, and put to the meat three turnips parred and cut in two, a iar|^c car- rot fcraped clean and cut in fix pieced, a little lettuce cut fmally put all in the pot and cover it clofe. Let it ftew very foftly over a flow fire five or fix hours ; take out the fpice, fweet-herbs, and onion, and pour all into a foup-difb, and fend it to table ; fird feafon it with fair. Half a pint of grecn-peas, when it is the feafon for them, is very good. It you let this boil faft, it wiiJ^ wafte too much ; therefore you cannot do it too How, if it doea but (iipmer* All other (lews you have in the foregoing ^apter^ and foups in the cihapter of Lent* ' ^0 make packed fmp^ TAKE a leg of veJ( ftrip off all the.ikin and fat, th^ tiiker ^ aH the mufeularor flefliy parts clean from the bones* fioii tfalf- * iledl in three or f6ur gallons of water till it comes to a ftrong jelly, and that the meat as good for nothing. Be fure to keep the pot* dofe covered, and not to do too faft ; take a Uttle out in a fpoon now and llien, aiid when you find it is a good rich jelly, flrain it through a fieve into a clean earthen pan. When it is cold, take off all the fkin and fat from the top, then provide a large deep ft.ew-pan with water boiling ovfr a ftovc, then take iomc deep china-cups, or well-glazed carthen-warc, and fdl tlicfecups wiiii the jelly, which you muft take clear from the fettling at thft Wttos3| and fee (hem in the iiew-pan of water. 1 ake great ' care Digitized by Google 1 zi .^ie Art 6f Ock^^ 9Wte that noiie oT tht water gets InteLilie cups ; if it Jl oes^ 1 1 #1B fpoil it. Keep the water boiltng gently M the time till t))e jell/ becomes as thick at glae, take theim out, and let them {^and to tbf)!, and then tur^the glue out into foifie tieyif coarfe flannel^ Which di;ivvs out all the moifture, turn them in fix or eight hours oil rieCh flannel, and fo do til] thf:y are c|utte dry» Keep it in a dry warm place, and in a litde time it wi!! d ■ iike a dry hard piece of ^lue, which you may carry in )our pocket without getting any harm. The heft way is to put it into little tin-boxes. When you ufe it, boil about a pint of water, and pour it on a piece of »luc about as big as a I'm all walnut, ftirring it ail the lime till it is [ueltcJ. Seafon with fait to your p:^late; and if you chufc any herbs or fpice, boiJ them itL the water firft, and then pour the water over the glue. ' ^ \ Itp make por table fcup, TAKE two legs of beef, about hftv pounds weight, take off all iheiktn and fatas well as you can, then take all the meat and finews clean from the bones, which tpeat put into a large pot, and- pttt to it eight or nine gailoni of folV watery iirft make ic boil^ tben pot in twelve anchovies, an burice of mace, a quartet of an ounce of cloves, an ounce of whole pepper black and white together, fix large- onions peeled aitd.xut in two,'a little bundle of thyme, fweei*marjoram, and wincer-'iavoury« tb^- dry hard ' cruft of a two penny loaf, ftir tt aii together and cover it dofe^ lay a weight on the cover to keep it ckfe down, and let it boil liiftly for eight or iiine hours, then uncover it, and ftir it to- gether ; cover it dole 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 cooK When you think it is a.|hickjeliy, take it otF, drain it through a coarfe hair bag; and prefs it hard \ then itrain it through a hair ficve into a large Artben pan ; w'hen it if? quite cold, take ofF the fkum and fat, and take the fine jcUy clear from the fettlings at bottom^ and then pur the jcily lulo a large deep well tinned ftew-pan. Set it over a ilovc vvun a flow fire, keep liirring it often, and take great caie it neither flicks to the pan or burn?. When you find the jelly very fUlFand thick, as it will be in lumps about the pan, uke it out-, and put it. into large deep china-cups, or well- glazed carthen-ivare. Fill the pan two-thirds full of water, and wheii tht: water boils, let in your cups. Be fure no waur gets into the cups, and keep tjie water boiling fofrly all the time till you iind the jelly is like, a Cliff glue^ take outline uip$^» and. when they aie cool^ turu out modi Plain mid Eafy. "t%^ 0Ut Ihe glue into a coufe new flannel. Let It lay eight or nine hours, l^eping it in a dry warm place, and turn it on frelhflan- nel tijl it is quite dr^^, and tbe glue will be quite bard % put it into clean new ftonfl^pocs* keep.it elofeco^^ed from duftand dirt, in a dry place, and wbere no damp can come to it. When you ufe it^pour boiling water on if, and ftir it all the time till it 18 melted. Seafon i^with fait to your pala^te. 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 you pleafe ; if for foup, fry a French roll and lay it in the middle of the di(h, and when the glue is diflolved ir. the wiitcr, give it a boil and pour it into a dilh. If you chufe it for charHi;e, you may boil either rice or barley, vermicelli, celery cut Idiall, or truffl<.^s or morels ; but let them be very tenderly boiled in the water beiore you ftk in the glue, and then give it a boil all together. You may, when you would have it vl ry fine, add forcemeat balls, cocks-comb?^ or a palate boiled very tender, and cut into little bits ; but it will be very rich and good without any of thefe ingredients. If for gravy, pour the boiling water on to what quantity you think proper ; and when it is dtiiolved» add what ingredients^ ]|fOU pleafe, as in other fauces. This is only in the room of a rich good gravy. You may make your faiice either weak or firong, by adding more or lefs. . • * ' . Rules to he ohferved in making foups or irotbs\ FIRST take great care the pots or lauce-pans and covers be very clean and free iiom all greaie and fand, and that they be well tinned, for fear of giving the broths and foups any brafly tafte. If you have time to (lew as foftiv as vo'i cnn, it will both have a finer flavour, and the meat will be terid^rer. But then obfcrve, when you make loups or broths for prefent ufe, if it is to be done fofdy, don't put much more water than yon intend to have foiip or broth i and if you have the convenience of an earthen pan or pipkin, fet it on wood embers till it boils, then ikioi ir, and put in your leafbning; cover it clofe, and fet k on embers, U> that it may do very Ibftly for fome time, and both the meat and broths will be delicious. You mitftobferve In all broths and ibups that one thing does hot tafte more Aan -another ; but that the tafte be e^ual« and it haa a fine agree- able reltfh, according to what yoo deiign it for ; and you moft .be fure, that tall the greens and herbs you put in be cleaned, wafted, and [icke^, K ' CHAP. f f 130 The jiri 0/ Oohrji C H A Vll. Of Pu.DDJNOS.- ' 1 ifo oat-pudding to bake. OF oats decorticated take two pounds, and of new mifk enough to drown it, eight ounces of raifiiis of the fun ftoned, an equal quantity of currants neatly picked, a pound of fwccc fuet finely fhred, fix new laid eggs well beat,; fcafon with nut- mpgt and beaten ginger and fait ; mix it all well together j it wiii make 4 better pudding than lice. ^ Q make a calf^s foot pudding. TAKE of calves feet one pound minced very fine, the fat and the brown to be taken out, a pound and a half of fact, pick off all the (kin and ftued it fmall, fix eggs, but half the whites, beat them well, the crumb of a halfpenny roll grated, a pound of currants clean picked and waflied, and rubbed in a cloth ; milk) as much as will moiften it with the eggs, a handfu] of flour, ^ little fait, nutmeg, and Aigar, to feafon it to your tafle* Boil.it nine hours with your meat ; when it' is done, lay it in your di(h, and pour melted butter over It* It is verjr good with white wine and f^gar in the butter. » * m • - ' To wak: a pilb pudding. ■ . - " ' TAKE . a quantity of the pith of an ox, and let it lie all night iq water to foak out the blood ; the next morning ftrip it out of the ikin, and beat it with the back of a fpoon in orange- water till it is as fine as pap s then take three pints of thick cream, and boil in it two or threw: blades of mace, a nutmeg quartereii, a ftick of cinnamon ; then take. half ^ pound of the beft Jordan almonds, blanched in cold water, then beat them with a little of the cream, and as it dries put in more cream ; and when they are all beaten, ilrain the cream from them to the pith ; then take the yolks of ten eggs^ the white of but two, beat them very well, and put them to the ingredients : take a fpoonful of grated bread, or Naples bifcuit, mingle all thefe to- • gcther, with half a pound of 5i]c fugar, and the marrow of four made Plain arid EaJ^* ' 131 Urge bones, and aiiccle felt ; . fill them In -a- ffsdl ' TAKE a pound of fuet cut in lirtlc piece?, not too fine, a . pound of currants 2nd a pound of rnifips Itoned, eight eggs, half the whites, the crumb of a penny loaf grated fine, half a nutmeg ' grated, and a tea fpoonful of bcatep ginger, a little fait, a pound of flour, a pint of milk ; beat the eggs Srft , then half the milk, 'beat them together, and by degrees (Hr in the flour and bread together, then the fuet, fpice, and fruit, And as much milk as iiyili mix it well together very thick, 'Boil it five houra, ■ . • • * A Torkjhire pudding. Take a quart of milkj four egiis?, and a Isulc fait, make it up into a thicic batter with flour, like a p!!ncakc batter. Yoti • - muft have a good piece of meat at the tire, take a itew-pm and put fome dripping in, fet it on the nre ; when it boils, pour in your pudding j let it bake on the li«e till you think it is nigh enough, Chen turn^plawupfide down in ttLedi:ipping pan, (hat , ' K a " the Digitized by Google I3i tbi M ^ CMhffj^ the dripj^ng may not be blacked j fct yoiar (lew-pan ftit it nndcz our meat, and kt the dripping drop on ihc pudding, and the cat of the iirc come to it, to make it of a fine brown. When your meat is done and fent to tabic, drain all the fat froii^ your pudding, and fet it on the fire again to dry a little ; then Aide it as dry as you can into a difh, melt fome butter, and pour it into a cup, and fet it in the middle of the pudding. It is an excdknt gogd pudiiiog % the gravy of x\ic meat eats well with iu A fieak pudding. MAKE a good cruft, with fuct fhrcd fine with flour, and mix it up with coid water. Seafon it with a httlcfalt, and make a pretty ftiff cruil, abo#t two pounds of fuet to a quarter of a peck of flour. Let your fteaks be cither beef or mutton, well ftaiboed with pepper and ialt, make it up as you do an apple* pudding, tie it 10 a doth, and put it into the water boiling* If It be a Urge pudding, it will take five hours | if a fmali one, thive hours. This is the beft crnii for an ftpple-puddtiig«. Pi« g^BS eat well this wsj. A VirmkilU puddings wish nmrrcw. FIRST miike your vermicelli j take the yolks of two eggs, and mix it up with jufl as much flour wiiJ n:iake it to a ftiff pa(ic, roll it out as tltin as a wafer, let it lie to dry till you can roll it up clofe without breaking, then with a (harp knife cut it very thin, beginning at the little end. Have ready fome water boiling, into which throw the vermicelli j let it boil a minute or two at moft ; then throw it into a fieve, have ready a pound of marrow, lay a layer of marrow and a layer of vermicelli, and fe on tiU all is laid in the difli. When it is a liale cool, beat it up very well together, take ten eggs, beat them and mij|( (hem with the other, grate the crumb of a penny loaf, and mix with it a gill of fack, brandy, or a little rofc-watery a .ica-fpoonful of fait, a fmali nutmeg grated, a little grated leraoi^peel, two large blades of mace well dried and beMftjie, half a pound of curirants clean walhed and picked, half a pound of raifins ^ned, nux all . wdl together, and fweeten to your pdate^ lay a good thin tnift at the bottom and fides of the difli, pour in the ingredientSft and bake it an hour an4a half in an oven not too hot. You msif rither put marrow or beef*fuet thred fine, or a pound of butter* ' which you pleafe. When it comes ont of the oven, (hew finne fine fugar over It, and kni it to table. You may leave out the • fruit. Digitized by f»adi PUun OJid Eafy^ I j| tait. If ycm ^eafe, and you may for change add half an ounce of citron, and )ialf an ounce of candied orange-peel ihred fine* Zuit dumplings. TAKE a pint of milk, four eggs, a pound of fuct, and a pound of currants, two tea-fpoonfuh of talc, three of ginger ; full take halt the milk, and mix it like a thick batter, then put ihe^eggs, and the fait and ginger, then the reft of the milk by degrees, with the iuet and currants, and Bour to make it like a light palte. When the water boils, make them in rolU as big' as a larse turkey's egg, with % little fiour ; then flat them, and throw toena into boiling water. Move them fofdy, thac they don't ftick together, kerf the water boiling all the times^ an4 jbalf "an hour will boil thein. An Oxford pudding. / ^ K qoaner of a pound of bticuit grated, a quarter of a pound of currants clean waihed and picked, a quarter of a pound (uet /hred fmall, half a l«»rge fpoonful of powder- fugar, a very little iAiy and feme grated nutmeg; mix all well together, then take two yolks o\ ^'gg*5, and make it up in-balls as big as a turkey's XJgg. Fry them in trcih butter of a hae light brown \ ioi uucc iavc melted butter and fugasf, with a little fack or white wine. You mufl mind to keep the pan ihaking about, that they may ^ all ot a iine light brown. AU Oliver puddings you have in the Lent chapter* Uidu to bt obfarvid in making puddings^ £^c. ^ IN boiled puddings,, take great care, the bag or doth be veiv .«lean, nocfoapy, but dipped in hot water^ and well floureo* If a l]^ad puddings tie it ioofe ^ if a batter pudding, tie it ckifii, and be fure the water boils when you put the pudding in, and yotf iihould move the puddings in the pot now and then, for fear they ilick. When you make a batter pudding, firil mix the flour well with a little milk, then put la the ingredients by degreci, and it will be fmooth and not have lumps ; but for a plain batter pud« ding, the beft way is to iiraiii it through a coarfe hair-ficve, that it may neither have lumps, noi the treadles nf the eggs : and all other puddings, ftrain the eggs when they are beat. If you boil them in wooden bowls, or china diQies, butter the infide before you put in your bdt:tf ; and for all baked puddings^ imtter the pan or diih before the pudding is put isu . K3 CHAP. 134' oj^ Cookery^ I « CHAP. VIII. To make a very fine fweei lamb or veal pie* SEASON your lamb with fait, pepper> cloves, mace, and . nuttneg, all beat fine, to your palate. Cut your lamb or vea| into little pieces, make a good pbiT-paflc cruft, lay it into your ^ifl), then lay in your mpat, drew on it feme ftoned raiiins and currants clean wafted, and feme fugar : then lay on it fomc /orce*meat bajls made fweet, and in the fuminer fome artichoke^ bottoms boiled, and fcalded grapes in the lyinter. Boil SpaniO; Dotatoes cat in pieces, candied citron, candied orange, and lemon-peel, and three or four blades of mace*} put butter' on the top, clofe up your pie, and bake it. Have ready againft tC comes out of the oven, a caudle made thus : take a pint of white wine, and mix in the yolks of three e;igs, ftir it well together over the fire, one way all the time, till it is thick : then take i: ofF, liir in iUiiu.r cnougli to jv.'e.tc!! ii, .in J fqucczc in the juiee of a lemon , pour it hot uiio yuur pic, aud clufc it^ up again. Send it hot to table* \ To Intake a f^relly fweet lamb or veal pie. FIR§T make a good cruft, butter the di(b, and lay in your bottom and fide cruft ; then cut your meat into fmall pieces { feafon with a very little fait, fome mace and nutmeg beat fine, and ftrewed over ; then lay a layer of meat,*and ftrew according to your fancy, fome currants clean wafiied'and picked, and a few ratlins ftontd, all over the meat $ lay another layer of meat, pu^ a little butter at the top, and a little water, juft enough to bake it and no more. Have ready againft it comes out of the oven, ^ ;yhite wipe caudle made very fweet, and fen J it to table hot, yl favoury vcnl pie, TAKE a breaft of veal, cut it into pieces, feafoi^ it with pepper and fait; lay it all into your cruit, boil fix or eight jpggs l^ard, take only the yolks, put them into the pie here and there, fill your difll almoft full of water, pm on the lid, and •ba)ce it well. ' * ^' ' ' Digitized by Google made Plain and Eafy. ' To make a favDury Limh or veal pie. MAKE a good puft-palle cruH, cut your meat into pieces^ feafon it to your palate with pepper, fait, mace, cloves, and nut- meg finely beat j lay it into your cruft with a few lamb (lones and Cweetbrjeads feafoned as your meat) alfo fome oyfters and force-meat balls, bard yolks of eggs, and the tops of afpara* ' gus two pches long, lirft boiled green ; put butter all over the pie» put on the lid and fet it in a quick oven an hour and a ^ half, and then liave ready the li4uor) made thus : take a pint of gravy, the pyiler Jiquor, a gill of red wine* and a little grated nutmeg : mix all together with the yolks of two or thtee eggs beat, and keep it ftirr4ng one way all the time. When it boils* pour it into your pie; put on .the. lid again. Send it hot Co ^ table* You muft make liquor according to your pie. y J make a calfs foot pie. ^ FIRST fet four calves feet on in a fauce-pan in three quarts of water, with three or four blades of mace; let them boil foftly till there is about a pint and a half, then take out your feet, ftrain the liquor, and make a good crult; cover your difti, thcp pick ' oFthe flefli horn the bones, lay half in the dilh, ftrew half a puunJ of currants clean wafh-d and picked over, and half a pound of raifins ftoncd ; lay on the reft of the meat, then fkim. the liquor, fwctten u to the pala:e, and put in half a pint of white wine; pour it into the di(b, put on your lid^ and bake it ^n hour and a half, | To make an olive pie. MAKE your cruft ready, then take the thin collops of the beft end of a leg of veal, as many as you think will HIl yout pie ; hack them with the back of a knife, and feafon them with fait, pepper, cloves, and mace; wafli oyer your collops with a bunch of feathers dipped in eggs, and have in readinefs a good handful of fweet^herbs Ihred fmall. The herbs muft be thyme, parfley, and Iptnach, the yolks of eight hard eggs minced, and a fewoyflers parboiled and <:hopped« fome beef-fuet flired very fine ; mix theu together, and drew them over yout collops, then fprinkle a little orange flour water over them^ roll ^e collops up very.dofe, and lay them in your pie, ftrew* ing the feafoning over what is left, put butter on the top, and clofe your pie. When it comes out of the oven, have ready fome gravy bot^ and pour into your pie, one anchovy diiTolved K 4 in I ^ J . 1 y Google 136 dri $f Co^kifj^ in the gravy ; pour it in boiling hot. Yoa niny put in arti- cheke-bottoms anJ chefnute, if you pleaie. You may k«ive but the orangc-iiower water^ li you don C iike it, ^ojiofou an e^g pie. BOIL twdyc eggt hAni» and flired them with one poond of bMf«fttet9 or flianrofT flitcd fine. Seafon theip with a little ctnnaoaoa and nutmeg beat fine, one pound of curraiits dean wafhed and picked, two or three fpoonfuls of cream, and a little lack and rol^ water mixed all together, and HW the pie. When it is baked, flir in half a pound of fre(h butter, and the juice of ^ knion* To make a mutton pie. TAKE a loin of mutton, take off the (kin and fat of the in- fide, cut it inio iteaks, -ieatbn it well with pepper and fait to your palate. Lay it into your cruft, £11 it, pour in at much water as will almoft fill the diih i then put on tbe cruft» and bake it well. ^ » Aieif fteak pie* TAKE fine rump ^leak^, heat them with a rolling pin, then feafon them with pepper aud fait, according to your palate. Make a good cruft, lay in your fteaks. Till your dim, then pour in as much water as wiil half iiJl the di(h« Put on the cfuil, and bake it well. A bam pie. ^ TAKE fome cold boiled ham, and (lice it about half an inch thick, make a good cru((, and thick, over the difli, and \vf i. layer of ham, ihake a little pepper over it, then take a'larga young fowl clean picked, gutted, waihed, and finged ; put H Kttle pepper and fait in the belly, and rub a very little ialt en |he outudei lay the fowl on the ham, boii fome eggs hard, pMt SB the yolkf, and cover all with ham, then ibake fome pepper 0D the bam, and put on the top-cruft. Bake it well, have ready when it cornea out of the oven fome very rich beef gravy, enough to fill the pie ; lay on the cruft again, and fend it to table hot. A frefli ham will not be fo tender ; fo that I always boil my ham y. You fliouid pour a little ftrong gravy into the pie when you make it, juft to bake the meat, and then fill it up when it comes out of the oven. Boil tome truffles and morels and put into the pie, which is a great ad(Utioii» and fome £reih miiOi* loODSt 9r dried gaei, Ti mah a ptgew fli. MAKE a puff-pafie cruft, cover jKwr dHh, let your pigeons be very oicely picked and clnned, Mfon them with pepper and fait, and put a good piece of fine frefli butter, with pepper and fait, in their bellies ; lay them in your pan, the necks, gii-, xards, livers, pinions, and hearts, lay between, with the yolk of a hard egg and beef fleak in the middle ; put as much wa- ter as will almoft fill the di{h, lay on the top-cruft, and bak« it well. This is the beft way to make a pigeon pie j but the French fill the pigeons with a very high iorce-meat, and lay force-meat balls round the infide, with afparagus-tops, arti- choke-bottoms, mufhrooms, trufBes and aiorels, aild fealba. bigbi but that is accordiag to different palates* TAKE two pair of giblets nicely cleaned, put all but the livers into a lauce-pan, with two quarts of water, twenty corns of whole pepper, three blades of mace, a bundle of fweet-herbs, and a large onion ; cover them riofe, and let them ftew very foftly till they are quite tender, then have a good cruft ready, cover your difti, lay a fine rump (leak at the bottom, feafoned with pepper and falts then lay in your giblets with the livers, and (irain the liquor tbey were ftewed in. Seafon it with fait, |M)d pour into your pie; put on the lid, and bake it ao hour and a half. cruft, take two ducks, fcald them anJ make them ver}^ clean, cut off the feet, the pinions, the neck, and head, all clean picked and fcaldcd, with the gizzard?, li- vers and hearts ; pick out all the fu of the infide, lay a cruft all over the diih, feafon the ducks with pepper and fait, infide a,^d out) Jay tbem in your diih, and the giblets at each end> feafoned I Dig'itized by 13 8 Tie Ar( of Cwk»y^ fcafoned ; put in as much v/ater as will almoft ^11 the pie, , K)i\ the crufl, aiid ba)ce it, but not too niuch. » Uo make a fjbuken pie, MAKE a puff-pafte cruft, cake two chickens, cut tbem tf pieces, feafon them with pepper and falt» a littfe beaten mace^ lay a force-meat made thus round (he fide of the difh : take half ^ pound (){ veal, half a pound of fuct, beat th^m quite fine in a Hi rblc iiiuuar, with as many crumbs of bread ; feafon it with a vciy little pepper und f.:!:, an anchovy w th the liquor, cut the. anchovy to pieces, a little lemon peel cut very fine and fhrcd fmall, a very liule thyme, n^ix all together with thcyolkof an egi^, make fome into round balls, about twelve, the reft lay round the di(h. Lay in one chicken over the bottom of the . diih, take two fweet-breads, cut them into five or fix pieces, lay them all over, feafon theni with pepper and fait, Itrev/ over them half an ounce of trulilcs and morels, two or three ariichcke- bottoms cut to piece?, a fcv/ cocks-combs, if you have them, a palate boiled tender and cat to pieces ; then lay on the other part t)i the chicken, put half a pint of water in, and cover the pie ; bake it well, and when It comes out of the oven, fill it with ^ood gravy, lay on the cruil, an.d fend it to table. * To Tjtake a Chefpire psrk pic, TAKE a loin of pork, (kin it, cut it into ileaks, ieafbn it with fair, nutmeg, and pepper; make a good cruft, lay a layer pf pork, then a large layer of pippins pared and cored, a little fugar, enough cofweeten the pic,. then another layer of pork ; put in half a pint of white wine, lay fome butter on the top, 9nd clofe your pie. if your pie be large, it wiil take a pint of vrhite wine* To make a LevotiJInre fquab pie* MAKE a good cruft, cover the diih ^li over, put at the botr torn a layerof fliced pippins, ftrew over them fomefugar, then a layer of mutton fteaks cut from the loin, well feafoned with pepper and fait, then another layerof pippins ; peel fome onions and flkc thenv thin, lay a layer all over (he apples, then a layer of mutton, then pippins and onions, pour a pint of watery fq clofe your pie and bake it* Digrtized by Google phidd Plain and Eafy. ^ 7 male an 0x cheek pie. f IRST bake your ox check as at other times, but not tOQ much, put it ju the oven over night, and thea it will be ready the next day ; make a fine puiF-paile cruft, and let your fide and top cruft Ije thick; let your difh be deep to hold a good deal of gra- yy« cover, yoiir difh with cru(l, then cut off all the flefli^ ker* nels and fat of the head^ with the palate cut in pieces, cut the meat into little pieces as you do for a hafl)» lay in the meat* take an ounce of truffles and morels and throw them over the meaty the yolks of fix eggs boiled hard, a gill of pickled muih^r roomS} or fre(h ones is better, if you have them ; p|it in a good ipany force-meat balls, a fenr artichoke-bottoms and afparagus- tops, if you have any* Seafon ypur pie with pepper and fait to your palate, and fill the pie with the gravy it was baked in* If the head be rightly feafoned when it comes out of the oven, it will want very little more ; put on the lid, and bake it* W^eii the cmft i| done, your pie wjil be enough. To make a Shro[jLire pie. FIRST make a good pufF*pafte cruft, then cut two rabbit$ (o pieces, with two pounds of fat pork cut into little pieces ; fca* ion both with pepper a.nd fait to your liking, then cover your difli with cruft, and lay in your rabbits* Mix the pork with 0em, take the livers of the rabbits, parboil them, and beat them in a mortar, with as much fat bacon, a little fweet-herbs, 9lid fomeoyfiers, if you have them* Seafon with pep^K^r, fait, and nutmeg \ mix it up with the yolk of an egg, and make ic into balls. Lay them here and there in your pie, fome artichoke* bottoms cut in dice, and cocks-combs, if you have, them ; grate a fmall nutmeg over the meat, then pour in half a pint of red wine, and h^lf a pint of water. Clofe your pie, and bake ic an hour aiiJ luli ui a t^uick oven, but not tuQ i;ace aa make a TorkJhiH Chrifimas pie. FIRST mkfi a good ftandtng cruft, let the w^ll and botConi be very thick } boqe 9 turkey, a goofe, a fowl, a partridge, and a pigeon. Seafon them all* very well, t6ke half an ounce of inace, half an dunce of nutmegs, a quarterof an ounce of cloves, and half an ounce of black pepper, all beat fine together, two* jarec fpoonf^ls of fait, ^n(| then mix ihem together. Qpcn the ^ • * ' ' . fowls Dig'itized by I40 . fie Ari of Cookery^ fowls all down the back, and bone them % firft the pigeon, then the partrtdgf , cover them; then the fowl« then the goofe, and then the tuikej^, which muft be large ; feafon them all well fitft, mnd lay them in the criift, fo as it vnW look ooly like a whole turkey ; then have a bare ready cafed, and wiped with a clean cloth. Cut it to pieces ; that is, joiiu ic ; feafon it, and Uy ic as dole a5 you ciin on one fulc ; on the other iiJc woodcocks, moor game, and what iort of wilii fowl ^ou can get, Sejifun thetn well, and lay them clofe; put at Icaft four po;jiids of butter into the pie, then lay on your liJ, which mull be a very thick one, jind let it be well baked. It muft have a v«ry hoc oven^ and vi/)\\ take at IcaH four hours. This crufl: will take a bufbcl ,of flour. Tn this chapter ynu will Ice how to mnlcc it 'rht-fe pies are ottcn fent to London in a box as piefenu j theiefoie the wa^U muft be wcU built* make a goofd pif, HALF a peck of flour will make the walls of a goofe pte» made as In the receipts for cruft. Raife your cruftjuft big enough CO hold a large goofe ; firft hav^ a pickled dried tongue boiled tender enough to peel, cut off the root, bone a gG^e and a large Fowl ; take half a quarter of an ounce of mace beat fine, alargc tea-fpoonful of beaten pepper, three tei-fpoonfuls of falt| mix all togeihcr, feafon your fowl and goofe with it, then lay the fowl in the goofe, ar. 1 the tongue in the fowl, and the goofe in the fan:ic form as if whole. Put half a pound of butter on the top, and lay on the lid. This pie is delicious, either hot or cold, and wiil keep a great while. A llice of this pie cut down acrofs makes a pretty little lide-diih for fuppec. fo make a venifon pafiy* TAKE a neck and bieaft of veniroo, bone It, feafon it with pepper and fait accoipdiog to your palate* Cut the breaft in two or three pieces \ but do not cut the fat of the neck if you can help it. Lay in the bteaft and neck*end ^firfl, and the beft end «f the neck on the top, that the hx. may be whole i make a good rich puff-pafte cruft, let ir be very thick on the fides, a good bottom cruft, and thick a- top ; cover the di(h, then lay in your venifon, put in half a pound of butter, about a quarter of a pint of water, c'ofc your pafly, and let it be baked tWO hours in a very quu;k oven. In the mean time fct on ihe bones 'of the venifon in two quarts of water, with two or three blades mace^ anooion^ a little piece of cruit ipaked ciifp and brown, a little 9 mmb Plain and Eafy, 141 a little whole pepper; cover it ciofe, and let it boll foftly over a flow fire till above half is wafted, then ftrain it off. When the pafty comes Out pf the oven, life up the lid, and pour in ibc gravy. W hen your veniion is not fat enough, take the fat of a loin of mutton, ileeped in a little rape vinegar and red wine twenty- four hours, then Jay it on the top of the venifon, and cloie youc pifly. It is a wrong notion of fome people to think venifoa cannot be baked enough, and will firft bake it in a falfe Cfuft, and then bake it in the pafty 1 by thif time tiie £ne ^voar af Che venHbn is gone. No^ if you want it to be very tender* waih it in warm milk and water, dry it in clean cloths till it is very dry, then rub it all over vrtth vinegar, and hang it in the air. Keep it as long as you think ptoper, it will keep thus a feitnight good } but be fure there be np moiflneis aboat it| if there is, you muft dry it well and throw ginger over it, and i^^ wiU keep a long time. When you ufe it, juft dip it to lukewarm water, and dry it. Bake it in a quick oven j if tl is a lar^e pafty, ^ it will take three hours \ then your venilbn witt be tender, ani llaveall the fine flavour. The (houlder inakes a pretty pafty, boned and made as above with the mutton fat, A loin of mutton makes a fine pafty : take a large fat loin of mutton, let Jt hang four or five days, thcii bone it, Jca\ ing the meat as whole as you can : !«> the meat twc-ntv-four iiouis in half a pint of red wine and half a pint of rape viacgar ; then take it out of the pickle, and order it as you do a pafty, and boil the bones in the ianie manner, to fill the pafty, when it comes ou( of the oven* r To mah a calf^s bead pie. CLEANSE your head vtry well, and bdl it till it is tender ; then carefully take off the flcfli as whole as you can, take out the eyes and flice the tongue; make a good puiy^pafte cruft, cover the difh, lay on your meat thro a- over it the tongue, lay the eyes cut in two, at each corner. Scafon it with a very lit- . tie" pepper and fait, pour in half a pint of the liquor it was boiled in, lay a thin top-cruft oji, and bake it an hour in a quick oven. In the mean time boil the bones of the head in two quarts of liquor, with two or thiee blades of mace, half a quarter of an ounce of whole pepper, a large onion, 2nd a bun- dle of fweet-iierb<. Let n boil till there is about a pint, then firain it ofV, and add two fpoonfuis of catchup, three of red wine, a piece of buuer as big as a walfiitt rolkd 10 fiouTf hiif ' " . an Diglized by QtfOgle 14% the Art of Cookkry^ an ounce of truffles and morels. Seafon w^th fait to your palaf^A Boil ic, and have half the brains boiled with fome fiige ; beat them, and twelve leaves of fagc chojiped fifie; ftir all ton:ethcr, and give it a boil ; take the other p irt rf tlvj brairds, nnd beat thrm with fomr of the fage chopped fine, a little Icmon-peel minced fine, and half a fmall nutmeg grated. Beat it up with an egg, and fry it in little cakes of a fine light brown j boil iix cggi hard, take only the yolks ; when your pie comes out of .the oven take off the lid, lay the eggs^and cakes over it, and pour the fauce all over. Send it to table hot virithout the lid. .This is a fine difh ; you may put in it as many fine things as you. pleafe, but it wants no more addition. ft T 9 make a JUrti FIRST make a f.ne pufF pad*-, cf>ver your difli with tl:c c: uil, make a good force-meat thu> : take a ^loundof veal, and a pound of bcef-fuet, cut them fmall, and beat them fine in a morjar. 'Scafon it with a fmall nutmeg grated, a little lemon-peel fhrcd fine, a few fwect-herbs, not too much, a little pepper and fait, juft enough to feafon it, the crumb of a penny Io:if rubbed fine ; mix it up with the yolk of an eg!^, make one third into balls, and the reft lay round the fides of the difh. Get t^.vo fine large veal fweet-brcads, cut each into four pieces ; two pair o^' lamb- ftones, each cut in two, twelve cocks-combs, half an ounce of truffles and morels, four artichoke-bottoms cut each into fojr pieces, a few afparagus-tops, fome frefb muihrooms, and fome pickled; put all together in your difh. Lay firft your fweet- breads, then the artichoke-bcttoms, theh the cock^-combs, then the truffles and morels, then the afpara^ gus, then the muflirooms, and. then the force-meat balls. Sea- fon the fweet- breads with pepper and fait; fill your pie with water, and put on tbejcruft. Bake it two hoyrs« . . As^to fruit and fifli pies, you have them in the cha|>ter for 'Lent. ^0 make mince pies the hefi way*. ' TAKE three pounds of fi:et fhred very fine, and chopped as fmall as poHible, two pounds of raifins itoned, and chopped as fine as poflible, two pounds of currants nicely picked, wafhed, rubbed, and dried at the fire, half a hundred of fine pippins^ pared, cored, and chopped fniall, half a pound of fine fuear pouxndcd fine, a quarter of an ounce of m^ce, a quarter or an Ounce of cloves, two large nutmegs i all Deac.hne^ put all to- gether MJe Plain and Eafy, gether into a great pan, and mix it well together with liilf a pint of brandy, and half a pint of fack ; pur it liown clofe in a Icone- \>oty and it will keep good four mjiuhs. When you make your f>ies, take a little difli, fomeLhing bii^ger than a loup-plate, lay a very thin crufl all over it, lay a ihin layer of meat, and then a thin layer of ciirori cut very thin, then a layer of mince-nicat, and a thin layer of orange-pccl cut thin, over that a little meat, fqueeze half the juice of a fine Seville ornnge or icmun, and pour ii^ three fpoonfulsof red wine; lay on your crufl, and bake It nicely. Thcfc pies eat finely cold, if you malrc them in lit- tle patties, mix your meat and fwect meats accordingly. If you chufe meat in your pies, parboil a neat's tongue, peel it, and chop the meat as fine as pofTible, and mix with the K&i ortw^ Jpounds of the inftde Of a furioin of b.eef boiled. # ► ' " ftortiemoy. m MAKE puff-paitc, nnd lay round your clifh, then a layer of " bUcuit, and a layer of butter and marsuw, and then a layer of ail forts of fwcetmeats, or as many as you have, and fo do till your difh is full ; then boil a quart of crean), and thicken it with four eggs, and a fpoonful of orange-flower- water. Sweeten it with fugar to your psdatet ^d pour over the reii. Half aa hour will bake it« To imake ormge or hmou tarts. TAKE fix large lemons, and rub them very well with ialt, «nd put them in water for two <^ays,' with a handful of f Jt in it| then change them into frefh-watercvery day, (without fait) for a fortnight, then boil them for two or three hours till they are lender, then cut them into \y^\i quarters, and then cut them three-corner-ways, as as you can : take fix pippins pared, cored, and quarttred, and a pint of fair water. Let thrni boil till the pippins break; put the liquor to your orange cr knion, and half the pulp of the pippins well broken, and a pound oT (agar. Boil thefc together a quarter of an hour, then put it in a galHpot, and fqucczc an orange in it : if it he a lemon tart, •fqnceze a lemon j two fpoonfuls is enr^ugh for a trirr. Your patty pans muft be fmall and (hallow. Put fine pufF-pafte, and very thin; a little while will bake it, Juft as your tarts are going into the oven, with a feather, or brufh, do them over whh melted butter, and then fift do able* refined fugar over them I and this is a pretty iceing on thetn. ^ ^ • * • 5 7o make different firts of iarti. IF you bake io tin-pattiea, butter theai» and ^ou mull pat % little cruft all oirer, becaufc of the ukiog libem out } if in chma» or g] afs, no cruft but the top pne. Lay iine fugar at the bottomt then your plums, cherries* or any other fort of fruit, and fugar at top ; then put on your lid, and bake them in a flack oven* Mince pies muft be baked in tin-pattie9, becaufe taking thena out, and pufF-paflc is bcft for them. All fwcet tarts the beaten cruft is beft; but as you fancy. You have the receipt for the cruft inlhis chap-Li r. Apple, pear, apricot, &c. make thus ; apples and pears, pare them, cut them into quarters, and core them J cut the quafters acrofs again, fet them on in a fauce-pan "with juft as much water as will barely cover them, let them fimmer on a flow fire juft till the fruit is tender ; put a good piece of lemon-peel in the water with the fiuit, chen have your patties ready. Lay fine (w^tlt at bottom, then your fruit, and a iittic fugar st top; that you muft put in at your difcretion; Pour over each tart a tea- fpoonful of lemon-juice, and three tea-fpoonfuls of the Jtqoor they were boiled in j put on your lid, and bake them in a flack omi. ApHcoU do ^ iamc way only do not «le leiiion. ^ Astopftfervedtarts^ only lay inyourpreferved fruit, and put 0 very thin cruft at top, and let them be baked as litde as pofltbie t ^ but if ydtt would make them very nice, have a large pattv, the ftze you would yonr tart. Make y9urlu|ar cruft, roll it as thick as a halfpenny $ then butter your patues, and cover it* Shape your upper cruft on a hollow thing on purpoie, the fise of Tour pattv, and mark it with a aaiking*iron for that purpoie, in what ftiape you pleafe, to be hollow and open to (ee the fniic through ; then hake your cruft tn a very flack oven, not fo dti^ colour it, but to have it crifp. When the cruft is cold« very caf^ully take it out, and fill it with what fruit you pleafe, lay on the lid, and it is done ; cHl rcforc if the lart is not cat, your fwectriieat is not tiie worie, and it looks genteel* 'fajl.e for tarts. ONE poMnd of flour, three qup.rters of a pound of buttery mix up together, and beat well with a roiiing^pin. Anotbtr f»ftef&r tarts. HALF a pound of butter, half a [xnind ui flour, and half a pound of fugar % mix it wel 1 together, and beat it with a rolling- ' fiin well, then roll it out thin. * made Plain and 145 Puff-pajU. TAKE a quarter of a peck of flour, rub fine half a pdund 6f butter, a little fait, m.ikc it up into a light pafte with cold W^ter^ juft tiiff enough to work it well up; then roll it out, and flick pieces of butter over, and ilrew a little flour ^ roll it up and roU it out again ^ and fo do nine or teti tioieS) till you have rolled io a pound and a taif sd butuer. Thu cfuft is mo^y ufed for all forts of pics* A good truji for great pies. • TO a peck of flour add the yolks of three eggs; then boil ibme water, and put ia half a pound of fried fuet, and a pound and half of butter. Skim off the butter and fuet, and as much of the liquor as will make it a light gQod cruft; work it ifp well) and roll It out. A Jlandiug crufi for great pics* • TAKE a peck of flour^ and fix pounds of butter, boOed in a gallon of water % fki'oi it off info the fiouo and as little of the liquor as you can \ Work it well up into a paAe, ihcffi ^11 it into pieces till it Ts cold, then make it tip in what form y»u will have it. This is fit for the walls of a goofe pie« A cM crufi. TO three pounds of flour rub in a pound and a half of but* ter, break in two eggs, an'd make it up with cold watcf • A drippi'-.g crujl, TAK£ a pound and half of beef- dripping, boil it in water, AraiR it« theo let it (land to be cold, and take oflF the hard fat t fcrapc iti boil it fo four or five times % then wock it well Up into cbfee pounds of flour, as fine as you can, and make it up into pufie wkhcold Water* It mskea a very fine cruH, A crufi for cufiards. TAKE half a pound of flouri fix ounces of butter, the yolks of two eggs, three fpodnfiils of cream ; mix theol together, and Jet them Sand a quarter of an hour, then work it up and down, and roll it very tbfn. ' Ttbe Ari of Ceokerjf Pajle for crackling crufi. h . BLANCH four haodfuls of «laionds» afi4 throw thm into ^ivater^ lYvtm, dry them in. a doth, and pound them in a morfar f^i^iine, wkh a little orange-floor water, and the white of an egg. When they are well pounded, pafs tliem through a coarfe hair.fieve, tQ ckar thcsm from all tbe lmnp&or.tlpdai' then fprcad , iLon a:di(h till it is very pliable ; let it ftand* for a while, then roll out a piece for the under-cruft, and dry it in the 'bven Ha. the pic-pan, while other paftry works are making ; as knotSy cyphers, Sic. for garnifliing your pies. C H A P. IV. For Lent, or a fall dinner j a number of good difties, which you may make ufe of for a table at any other time. 4 A pcafe foup. BOIL a quart of fplit peas in a gallon of water; when they ant quite foft, put in half a red herring, or two anchovies, a good deal^f whole pepper, black and white, two or three blades of mace, four or fiVc cloves, a bundle of fweet^herbs, a large onion, and the green tops of a bunch of celery, a good bundle of dried mint ; caver them dofe, and lei them boil foftly till there is about two quarts ; then ftrain it off, and have ready the wbitc*partof the celery walhed clean, and cut fmall, and ftewed tender in a quart of water, fome .fpinach picked and wa{hed clean, put to the celery ; let them fiew till the Water is quite wafted, and put it to your foup. Take a French roll, takeout the crumb, fry the cruft brown in a little frelh butter, take fome fpinach, ftew it in a little but- ter, after it is boiled ; and fill the roll; take tbe'crumb, cut it in pieces, beat it in a mortar with a raw egg, a little fpinach, and a little iorrel, a little beaten mace, and a little nutmeg, aiid an, anchovy ; then mix it up with your hand, and roll them into balls with a little Hour, and cut fome bread into dice, and fry them crifp ; pour your luup into your ciifh, put in the balh and bread, and the roll in the middle. (jarniO^ your difli with fpi- nach ; n it wants fdlt, you muil iealon it to your palate, rub m * fome dried mint* . . Jgr(0 ' miade Plain and Eajj, 1 47 r f> •• • • f I »»«4'«»» I'f 'if • > • ' * t - • ' J Take a quart of old green pe^fe, and. boil then\till they are quite tender as pap\ in '41 ^Aaft of wuteV ; then ftrain theoA tbrpM^h.^.fieye^ asd:bDil a ij^art of you^ig peafeiinr that wttcn in the. mean time put the- oldipcafe into a- Ao^e, pour half pound of melted butter ovef^theip, and ih;^in theip tbrough th^ iieve with the back of a fpooriy till you hive got all the pulp, "When the young peafc are boiled enougli, aJa .die pulp auJ butter to tlic younj^peafe and liquor; ft ir them together till taey are imootn, ami (.aioij wirh pt-'ppi^. anu luii. You may Uy a French roll, and let it fwim in the duii, ii" y04.liks.il, boii-^ bundle of uuut ia the peafe, . > » . " i Another green peafe fanp, . TAKK a quart of green peafr, boil them in a gallon of water, vrith a bundle of mint, and a few fvvc^et-herbs^ mace, cloves, and vhole pep;>er, tiU they are-^ender ; tb^i^ Awn them, liquor and iill, through a coarle iieve, till the pulp is flrained. Put this liquor into afauce pan, put to it four heads of celery clean vraihed and cut fnaalU a handtul of fpin^ich clean waQied and .ejiit fmall, a lettuce cut fmall, a line leek cut fmaJi, a quart of green peare, a little fait : cover them, and let them boil very foftly till there h about two quaas> and that the celery is ten-* der: * Then- fend it. to taW*^ 'If you Itkc it/ you may add a pi^cte of burnt butter to It, about a quarter of an hoar befote the fpup is enough. ' m ' * • ' Soup meagre* * TAKE half a pound of butter, put it into a deop ftew-pan, fhake it about, and let it Hand till it has done making a noife i then have ready h}L middling onions peeled and cut ftnall, throw theni in, and (hake them about. Take a bunch, of celery clean walhed and pickccf, cut it in pieces half as Ibno as your finger, a large handful of fpinach clean wiifhed and picked, a ^ood lettuce clean wafhed, if you have it, and cut fm'ali, a little bundle of parfley chopped fine ; fhake all this vv( )l together in the pan for a quarter of an-hour, then ihake in a little Hour, fllr ■ all togethdr, and pour into the ftew-psn twt> quarts of boiling water-; 'take.a handful of dry hnrd crult, tKfow in a tea-fpncnfui of:bMteri pepper, three blades of mace beat fine, Oir all togcthef and let it boil fottly half an hour; then take it off the fire, • ^ and^ beVkt'ifp tii'e yodks of two -eggs and^ir in^^and onefpoooful L 2 of Digrtized by Google 14? Tbi af Cxmktry^ of vinegar ; pour it into the foup-difh, and fend it to table. If JOU have any green pWt boll hiXi a pint in the foup for change. TAKE half a pound of butter, put it intd a ftew-pan on the fire, let it all melt, and boil it till it has done making any noife ; then have iti^y ten ar a dozen middling onions peeled and cut fmall, throw them into the butter, and let them fry a c^krttT of an hour \ then fhakc in a little flour, and ftir them round i (bake your pan, and let them do a few minutes longer, then pour in a quart or three piuts of boiling water, ftir them found, take a good piece of uppcr-cruft, the ftalt-ft bread ycm have, about as big as the top of a penny-loaf cut fmai], and throw it in. Scafon with fait to your palate. Let it boil ten fOinutes, (lirring it often i then take it off the fire, and have leady the yolks of two eggs beat fine, with half a fpoonful of vinegar \ mix fome of the foup with tbeni» then iiir it into youir foup and mix ti mlly and pour it inio your diflL Thia i» a de^ Ikioiia difli. TAKE eels according to the quantity of foup you would make : a pound of eels will make a pint of good foup ; fo to every pound of tela put a quart of water, a cruft of bread, two or three blades of niacc, a little whole pepper, an onion, and a bundle of fwcet-herbs ; cover them clofe, and let them boll till half the liquor is wailed; then flrain it, and toali fome bread, and cut it in^al!, lay the bread into the difh, and pour in your foup. If you have a llew-hoie, fet the di£h over it for a minute, and lend ic to table. If you find your foup not rich enough, yon let It boil tiH it is as firong as you would have it. Yoo may make this foup as rich and gooo as if it was meat; you oiay add a piece of carrot to brown it. i, To make a crawfijb fcuf . TAKE a carp, a large eel, half a thornback, cleanfe and wafl^ them clean, pat them into a clean fauce-pan, or little pot, put to them a gallon of water, the crull of a penny loaf^ fkim them well, feafon it with mace, cloves, whole pepper, black and white, an onion, a bundle of fweet-herbs, fome parflgy, a piece of ginger, let them boil by themfelvcs clofe covered, then ^ take the tails of half a hundred ccawfiih, pick oMt the bag^ Digitized by \ ■ made Plain and Eafi. 149 afid*«lHtWwonUy parts that are abo«t them, put them into t f»ucc-payi, with two qtiaits of tvater> a little fait, « bundle of i*weet*herbs : let them (lew foftly, and Ni^hen they srt m4y to boil, tsk^ out ihc tails, and heat all the oiherpart of the craw* Clh with the (hells, and fooil in the liquor the tailis came out 4of< with ft hhAt of ttrace, till it comes to about a pint, ftraki it through a clean ileve, and add it to the ii(h a boiling. Let h\\ boil foftiy* till there is aibottt three quarts ; then ilrai n it off thro* 3 coorfe iteve, pitt it rato your pot a^ain» and if it wants fait yoii ifcHift put tome to, md die taiW cl the crawfifli and MSer : take out all the meat and body, and diop ft very imaii, ond add to it; take a French roll snd fry it criip, a&d add to it* Let (hem Butm all together for a qvarf er of an hotlr. You may Aew a mep widi them \ pour yoar foup into your difli, the toa /'wtfl»fnriiigin the mhidie* When you have a carp, Iheie ftouM be a toll on nek fide^ Garnifh the dtih wkk crawfilh. If your crawfilh will not lie .t)n the iidcs of your difh, make a little pafte^ and lay roimd liie /»im, lay the tifh on that all round the diQi. Take care that your iuup wtil kaTuneJj but mot coo hi^fu To make a mujde fouf *,- GET $1 hundred of mufcles, walh them very clean, put them into ^i!ew- pan, cover them clofe : let them ftew till they opeti, theOfpick chemoutof the lhell», ^rain the liquor through a fine lawa iieve (o your mufcles, an(d pick the heatd otct^ti otit» if any« Take a dozen crawfMh, heat them td mafli, with a dozen of idfllwndi blanchtd, and beat £iye 1 thcvi take a fmall parfotp and ^ carrot fcraped, and cut in iihio iioes, fry them brown WiiB o Httle butOBf i tiheii take two pounds of any frtlh fiih, and bdl in a fiHon of water^ with a bundlt^f fweet-herbs, a lar^e onieii ftnolC'Wnh cloves, whole pepper, bbcdc and While, a « little parAeyy alitite piece of bc^le-radxKfli, and (^k the nmibleliu iquor, the Cfawmb and almonds. Let them boil till haif it waib^ «d, then ftrain ihem through a fievc, ^uc the foup >nto a fauces pan, put in twenty of the n^ufcles, a ftfw muihrooms, and truf- fles cut fmall, and a leek, w allied and cut very fiiuii : take two French rolls, take out tJie crumb, fry it brown, cut it in:o little pieces, put it into the foup, let it boii altogether for a quarter of an inmr, with the fried carrot and parfnrp ; in the mean while take the cruitof the rolls fried crifp ^ take half a hundred of che ^tt4c4e}^ a (quarter of a pound of batter, a fpoonfui ol wetter, L 3 ' ibaLe Digitized by 6o< (1 50 . Tti At 9 tf C^kify^ . ihakc in a little iiaur, f-c ^heiTi gn the fire, lceepmj_thr»./;>in«-r pan ihaicing all tht; timer till th^ butter is incited. -Scafoii it V/ith pspper and ialf, b^at ih« yolks oi three eggs, put ihcm in, Hir ihcm all 'he time for fear of curdling, i,ratc a iiLiiojiutmcg j uh' n it is ihic!: ar.'J nnc, till the rolls, pjur your foijp'into th^ diih, put in the 4Ad Ujf il^e (eii gi aiyi(;|es /TOUuU (b^ 3le make, a Jcatc or thotnlack foup* TAKE two pouods of fcate or thbrnbaclc, ikiti it ami Ml k in fix quarts of water. When it is enough, take it up, ^ick off the flcih and iajr it by ; put in the bones again, nnd about two pounds of any i%t2k fiih, a very JittJe piece of Jemon^ped; a bundle of fweet^herbs^ whole p pptr, two or ttirce-blades of' jnacc, a little piece of horfe-radiiiih, tius cruft of a:penoy-loar^ a little pariley i cover it clofe and let it boil till there is about two qtiarts, then ftraia it off and add an ounce of rermicellH fet itx>o the firc and -let W boil foftly. In the'mejm time take a French roll, cut a Jittle hole in the top, • take out ihe c uiMb, irjr ihexrxtft biovyn in butier, take the flcih o5' ihc nih vou Jaid by, cut it int:> little pieces, puc it into a fauce pan, with twu or three (pjontuis ihj loup, (hi[:e in a' hale (lour, put in a ^jjiccc Gj byli.cr, a l::ilc pepper anci iuk , iiU^L tneoiitoi'fthcr in fauce-paii over the lire till it is quite thick, then [\\\ the- roll 'with it, pour your f up into vour ^lifii, lex 4he ^pii £wiqi ia ihc middle, and lead .it to UOle. , . , * * \ : YOUR f^ock r|iu(l be made 0$. any . fort of fiih-: the. pboe affbrdsrf let there be about two quarts* j take a pi|itx(f:oyilert, , beard: th^nift put thein into faoCr^isaii, (Iraia tbe-^quor. Jet /them ftew two or three minutes la their own liquor, then- take the hard parts of tbe.oyfterf, an J'^oltlherp mortar, with the yo]k9 of four hard eggs; mix thtcn with fome ti tbe ^p» putthrm with, the^ptbt^r.p^rt pf tbe.oyfters and Uquor into a fauce>-pan, a little nutQi^g, pepper, and falc; fiirthehi well tQ»^ gether, and let i$;..b,oi]^a.*quaner qf-afi.hour. DiOiit up, an^ ^nd U to tabic;. ; ' . ,'. ^^^^ almond foup^ TAKE a quart of almonds, blanch them, and beat e, a penny-worth oi orange- flour water, air all well together; ,wben it is well mixed, fet it over a flow iire, and keep it flif ring quick all the while, till you find it is duck enoueh ; then pour it into your difli, and fend it Co tabk* ; If yow don t be very careful^ tc will curdle. make a rid fiup^ ' TAKE two quarts of water, a pound of rice, a little cinnar mon ; cover it clofc, and let it fimmer very foftly till the r»c;e is quite tender : take out the cinnamon, then fwectea it to your' pLilate, grate half a nutmcp:, and Jet it ftaud till it is colfi ; then beat up the yolks of three eggs, with half a pint of white wine, mix them very well, then itir them into th? rice, fet them on a flow hre, and keep fliiring all the time for fear of curdling. Wheli it is of a good thicknefs, and boils, take it up* Keep ftirring it ciU you put it into your dilh. ! ' J ' ' . . 75? make a barky fot'.p. TAKE a gallon of water, half a pound of barley, a blade or two of mace, a large cruft of bread, a little lemon p°e'. Let it boil till it comes ta two quarts, then add half a^intof white wine, aj^d fweetca to your palate. ^ ^ T Q make a iurnip fonp. TAKE agajlon oFi^ater, anda Imnchof turnips, pare diem^ dye three or four out, put the reft im6 the water,* with half'ftii ounce of whole. pepper, an onion ftuck with cloves, a ^lade of mace, half a nutmeg bruifed, a tittle bundle of fweet herbs, and a large cruft of bread. Let thefc boil an hour pretty faft, then llrain it through a fieve, fqueezing the turnips throu«»h j waTn cind cut a bunch of celcrv vtrrv fmall, fet It on ill li\c quoi on the h.re, cover it cloie, and IcL it ftew, In'the mean time cut the turnips you faved into dice, and two or thr^e fmall carrots clean fcrapecl, and cut in little pieces: put half th'.-fe tur-: hips and carrots into the pot with the celery, an J the other half fry brown in frefh butter. You muft flour them iirft, and two . or three onions peefei, cut in thin dices, and fried brown j then put them all into the loup, with an ounce of vermicelli. Let ' your Coup boil foftly till the celery is quite tender, and ^PUt fouj} good. Seafon it with falc to your palate. ' • L 4 TV T 9 make egg foup. BEAT the yoJks of two eggs in your difl), with a piece of butter as big as a hen's egg, take a tea-keitle of builiiig waier in one h^nd, and a fpoon in the other» pour in about a quart by degrees, then keep ftirring it all the time well till the eggs are well mixed, and the butter melted ; then pour it into a fauce- pan, and keep ilinirg it all the time ti!! it begins to llninier. Take it oft the fire, and pour it between two vcfleh, out of one into another, till it is quite Imooth, and has a great froth. Sec it on the fire agaii^, keep (lirring it till it is qujte ho^i K\ktn poifr iaintQ tl^e foupodiQi^ aod (end \i table )^q^ make peeje ^rridge. . TAKE aqipart.of green peafe, pot fo them % qnart of water* a bundle of dried mint, ^nd a Httle falt« iM them boil till th the goofeberrie'^. Let it (land til! it is cold, and ferve it up If you- make it with cream, you need not put any eggs in : and if it 1^ not thick enough, it is only boilfngmore gooiebcrries^ ^ut f)M y^vL vfi^tL 4p ^ ypH think proper. ■ * n Digitized by >54 ?*rf-v*///CIJ«^- ♦ To make firmily^^ TAKE a quart of read^-bbiied wheaVtwo quarts of milk, a quMler a. pound of currants iJcan .picked* aifd ^waffie^r. Rir t^efe together aod boil them» heat uathe yolks of tbree or four cggs^ a little fiuim^, ^th twaorwtliree fpoonftth^f^iiitlkf add ite wheat them togeibec for a . few mittuGes. Theiv fweeten to your palate, aud fciuL it to.tabl«.. 7i porridge,, er barley grueh TAKE :i • a'ii >n of water, half a poiinu of batley, a quarter of a pound of raii'iis clean wauieu, a quarter of a pound of cur-, rants clean walbecJ and picked. B il iht fe till above half the w^tcr is walled," with two or three M.uj'es of mace, TheQ fwccten it CO your palate, and add t)al( ^ pint of vyhite w^ne* w^/^f' butief^d wheat, PUT your wheat into a fauce-pan when it Is hot, flir jo a fxt^ piece df bucterj^ a little grated i^ucmeg, and fweeten it tQ ' j^oiir palate* TAKE two qnarts of water, twoiarge fpoonfols of oatmeal* iirit together, a 1 lade or two of mace, a-litilc piece of lemon- peel ; bo l it far iiv<: or fix minutes (;ake care it don't boil over) then ftrain it ofi\ and put it into the fauce-pan again, with half a pound of currants clean walbcd and picked. Let them boil about ten minutes,'add a glafrof w)silc.wiiiV».a little grated nut- nieg, 'and fweeten to your palate'. . ' ^ Tv make afiour hafty-paddirig* TAKE a quart ot milk, and four bay-leaves, fct it on the fifc to boil, b.^t up the yolks of two eggs, and (Hr in a little fait. Take two or three ipuonfuls of uiiik, af d buat up with your egs?, and ilir in your milk, then, witii a wooulu fpoon in one hand, and the fioar in tiic other, flir it in till it is of a good thicknefs, but not too thick. Let it boil, and ktep it If irring, then pour it into a Jifh, and flick pieces of butter here and there. You may omit the egg if you don't like it j but it is a great ad- dition to the pudding, and a little piece of butter ftirred in the m'!k makes it e it fhort and .fine* ■ Take out the bay-leaves before you put m the Hour* Digrtized by Google tuadi'Plain and Eafy, ' I'o 7nakc an oatmeal hnfty 'pudding'^ . TAKE a quart of water, fet it on to boil, put in a piece of btitter, and feme filt^ when it hoili, ftir in the oatmeal as you ilo tbefloHT, till itis of a good thickneff, Ler it botl a few niH {lutes, pour it in your diCbt and iH k pieces of butter in it: or eat wit!i v/ine and fiigar, or ale and fugar, or creamy or new IQilk* Ttiis is beft i^^e witli^ Stog^b-oatpieaL ' ■ Tei m^^keW excellent f(ick popf. • ' *\ ^ BEAT fiUeen tggs, whires and yolks v ry well, and /Iraln- fbem ; then put three quarters oH a puuiiu ui white fugar into a pint of canary, and mix it with your.eggs in a bafon j (It it over J chafHng-difh of coals, and keep continually {Hrring it tiil it 1^ fcalding hpt. In ti)e mean time grate Tome nu:mcg in a quart of milk and boii it j then pour it into your eirgs and wine, tlieyi being fcalding hot. Hold your hand very high as you pour it, and fomebody fl rrinf'; it :'.U the time you are pourin;^ in the milk : then take it ori the chafiiDg-difli, ietit before the iirebalf 9n.ho^r, and lervf it up., r . .y:, , . , . . . ^0 makf another fack pdiff^U TAKE a quart of ^new milk, fourNapf^ bifcufts, crumble them, and whcn^ thc' rtilk both -^iw tficAi in. JuR gi.e it uiic boil, take it off, grate in fome nutmeg, and fwcetcn tcJ your pauit.0 : ihcn pour in half a piiitof fack, itirrmg it all the time, and ferveit up. \uu may crumble wnue bfcadj iuAead pt t?ifcui5. .; • ' ; ' . , OrmakeAt thus. ' BOIL a quart oforeanr, or new ipilk', with the yolks of two eggs: firll take a French roll, and cut it as thin as uoHibly you can in little piercs ; lay it in the difh vou inicud for the poflet. V/hen the milk boils (which you niuli kccpllirrini: alt the time) pour it over the bread, and ftir it together ; cover it clofe, t'len take a pint of canary, a quarts r c5f a pound of fu^ar, ^nd grate in fonic nutmeg. When i: boils pour it lACO the. pilkji ,toring it aU the tinje, and ferve it up... Tamakcajine hajiy-piidiling^ QREAK an egg into fine Hour, and with your hand work tip at fxMch as you can into as^ifF pafte:a$;i9 poflible^ then itiinc^ jt as fmall as herbs to the pot, as fm^itl :as if it were to be ' * liftedi \ I 156 T'bi Art of Coohry^ lifted ; then ict a quart of milk a-boiling, nnci pet it in the paile focut : put ill a little fait, a little beatcji cinnamon, and lugar, ^ pirn of butter as big 9s a walnut, and fttrring aH one my« iVbfH k is as t^ick as you would have it, (lir in Ciicii anoshsr ptfco qI butlffr> thctt pour it inco ycmr di(h> and Hick pimt aC liHtlcr here %vA thcie. $ead it to table hot» . . TAKE a ftew-pan, put in fome butter, and let it be hot : in the mean time take half a pint of ail- ale not bitter^ and ilir in Ibme flour by degrees in a little of the ale ; put in a few cur- ftnts, or c)ioppeaapples» beat them up quick, and drop 2 large l)K>onful at a lime all over the pan. Take care tiiey don't Afcfe iNigetlier, torn them with an egg- nice, and when they are of a ine brown, )ay them in a dlfli^ and throw fome Aigar ovet them. Gismifli with orange cut into quarters, ^^tnake fine fritters, PUT to half a pint of thick creani'ftHir egg» well beaten, • little brandy, fome nutmicg and ginger. Make this into a thick batter with flour, and ybur apples muft be golden pippins pared 9«4 chopped with a knife ^ .miJt all togftber» and fry them in Wter. At any, time you may mik» aUmtjon io the ftitim with cun^nta« ■ DRY fome of the fined flour well before the £rc : mix it *with a quart of new milk» not too thick, fix or eight eggs, ^ little nutmeg, a little mace, a little fait, and a quarter of a pint of fack or ale, or a gtafs of brainlyf Beat tbei^ well to^ eether> then make them pte;tty thick wifb pippifM» txj ibcm . 7ic make apple fritkrs^ BEAT the yolks of eight eggs, the whites of four wdl toi* gether, and ilraio them into a pan ; then take a t^^art of cream, make it as hot as you can bear your finger in it, then put to it a quarter of a pint of fack, three quarters of a pint of ale^ 9^i|d make a poiTet •f it* W^eii it ti cool, put it to your eggs, heating it wall together ; £cn pot in nu your Uking* Your biicer ihcmU be prtity thick» then 6 modi Plain and Eafy. tsf ' then put in pippins iliced pr ftraped, and f/f them in a good deal of buf ter quick* 'To make curd frit fm. * ' ' - HAVING a handful of curds and a handfuJ of Hour, and tea «ggt well beaten and Arained, fome fugar, cloves* mace aa4 nutmeg beat, a little fafFron ; Air all well together^ and ity tbm quick, and of a fine light brown* To make friUirs ri^at* TAKE a quart of new milk, put it into a fkillct or fauce^ pan, and as the milk boils up, pour in a piiil or l^ck, icL 'h boil up, then take it off, and let it (hnd five or fix minures, then (kim oft all ihc curd, and put it into a bafon ; beat it up well with fix eggs, feafon it with nutmeg, tiitn beat it with t whifk, add fi(3ur o m ike it as thick as batter ufMaiiy 15, put in lome £ne iugar, and try them quick. To maks Jkirfei friUitu ^ a pint of pulp of IMrrtci, and a fpoMilttl «f idU^ ibe yolk8 of four eggs, fugar and fpice, make h tiitt» » ifticit iiniter^ and hy them quick* To make white fritlers. HAVING fome rice, wa(h it in five or ftx fevaral watcn^ and dry it ver^ well before the Are ; then heal it in a mortar ver^ fine, and fift it throuHi a lawn fieve, that it may be vtxy You muft have at leau an ounce of it, then pot it into a iaucof^ pan, joft wet it with milk, and when it is well incorporated jwith it, add to it another pint of milk \ iet^ the wbola pvtr a jRoveor a very flow fire^ and take cafe to kMp it always MOYing^^ put in a little fugar, and fome candied lemon-peel grattd, keep It over the fire till it Is almoft come to the thicknefa of ^ fioe pafte, flour a peal, pour it oh it, and fpread it abroad with a rolling-pin. When it is quite cold cut it into little morfels, taking care that they ftick not one to the other; flour your hands and roll up your fritters handfamcly, and fry them. When yoa ferve fhem up pour a liLtlc orange-flour water over them, and fugar. Thcfc make a pretty fide-diih > or are very prcttj^ to garniib a fine diih with. ■ ' • A Dig'itized by ISS . The Jr^ 0/ Cdaker^ ' I ... fo make vl^ater fritters. TAKE a pint of water, put into a ikuce*pan» a piece of but-» 'ter as big as a walnut^ a 4i<^ie (alt^ and" tome candied lemon- peel minced very fmalK Ktake this boil over a ftove, then put in twojr'Ofd handfu]s of fiour, and turn it about bv n^ain flrentrth till the u'a(CT and flour bj well mixcj together, a.nJ noi^e of the iaft fticic to the Tauce-pan ; then take it off the flovc, mix in the yolks of tivocggs, mix thcrn well together, continuing to putii^ more, two by two, till you have ftirred in ten or twelve, and your parte be very line j then drudge a peal thick with flour, and dip- ping your hand into the flour, take out your paile bit by bit, and lay it on a peal. When it has lain a little while roil ir^ and cut it into litrle pieces, tnlcintr care that they flick not e.ne to another, fry them of a tine brown, put a little orange-^owec water over them, and fugar all over. . - ^0 make fringed fritters* • ... TAKE about a pint of water, and a bit of butter the bignefs of an egg, with fome lemon- peel, green ifyou can get it, rafped,. preferved lemon*peel, • and crifped orange* Aowm ; put all to* ^ether in a ilew pan. over the fire, artd when boiling thro^ ix fome fine flour 5 keep it ftirring, pat in by degrees more flour till your batter be thick enough, take it ofF the fire, then take an ounce of fweet almonds, four bitter ones, pourid them in a mortar, ftir in two Naples bitcuitii crumbled, two eggs beat > ffir -all together, and more eggs till your batter be thin enough to be fynnged. Fill your fyringc, your butter being hot, fyringe your fritters in it, to make it of a true lovers-knot, and being well coloured, ferve them up for a fide-difh." ' ' ^ At another time, you may rub a fheet of paper with butter, over whtcii you may fyringe yonr fritters, and m.ake thcTi in what fhape you pleafe. Your !vjrier being hot, turn the piper upfide down over it, and your fritters will eafily drop ofi» When * fried ilrew them with fugar, and glaze them. To make vine-leaves frittifs. Take fome of the fmalleft vine-leaves, you can get, and having 'cut off the great fialks, put them in a dt(h with fome French brandy, green lemon rafped, and fome fugar; take a good handful of fme flour, mixed with white wine or ale> lef yiu! butier be hot, and with a fpooii drop In your batter, rake gjcaL Cfiic ilKy don't itick one to the other ^ ou each fritter lay a maii -Plain ap.d Eafy. t^^ leaf} fiftfienr quick, amd ftrew fugar ov«r theni,* intd gland them witb a red-hot (bovel.' . • ' Witl^all Triiterft.itij(de wttb lbilk :ind Bgg9, you fliould hav6 beaten cinnaioian'aiid ftigar'iii a faucet^ and ^tther iqtieete an orange o^iffr It^ urpouti^gtala df white wine, and^fo throw fugar aiihom tliediih; and tKej^ fiiduld be fried io a good de»] of fat ; therelbrfrthey mrel^&friadlnbqef-drjppingy or bog's lard) wheu it can be done, » i . ' - . ** ' ' S'^? make clary fritters. TAKE your clary leaves, cut off the ftalks, dip them onebf one in a batter made with milk and flour, your butter beinehoty fry them c^uicfk. This i$ a pretty heartening difh for a ^ck or weak perfon ; 4md comfrey leaves do the fame way. Io iriake apple frazes. ; CUT your apples in thick flices," and fry them of a fine hVht brown j take them up, and lay them to drain, keep them as whole as you can» and either pare them or Hi It alone ; then eggs, leaving out two whites- beat them up with cream and flour, and, a little fack ; make it the thicknefs of a pancake- batter, pour in aiitde meli c j butter, nutmeg, and a little fugar. l^ti your batter be hot, ar.a urop in your frittets, and on Wery one lay a flice of apple, and thta more batter on them. Fry them of a fine light brown; ukethem up, and ftrew fome doubly refined fugar aii over them. To make an almond f raze* ' ' * GET a pound of Jordap almonds, Uancbed, {^^ep ^y^^^ ^ pint of fweet creamj ten yolks of eggs, and four whites, take •ut the almonds and pound them in a mortar fije ; then niix: them again in ihecrcam and eggs, put in fugar and grated white bread, ftir them well together, put fome frLfli butter into the pan, let it be hot and pourjt in, ftitrina \i m the pan, till ih^y are of a good thicknefs rand when it is enough, turn it into a diih, throw fugar over it, and ferve it up. TAKE a quart of milk, beat in fix or ^ight eg^^y, Icavini half the whites our 5 mix it well till your bather Ts of a fi^f thicknefs. You mull ubferve to mix your flour firU with a little ^ miJk^ Digrtized by Google i60 i"he An of dokfry^ ipilk, then add the reft by degrees % put in twol (^nfull of beaten ginger, » glafs of brandy^ % littk iilc i flir all togttlicr, nake your ftew-pan vary c)aaii« put in a piece of biittar u big laa walnut^ then pour i» a ladlefiil of balttr» wittdi wtH malw i pancakcy moving the pan rttund that tht hattar be all over the pan i fliake the pan, and when you think that fide H enough^ eois it 9 if you can't, mm it cfoveily^ and when both fidee ate ^one, lay it in a dt(h before the fire, and fo do die te|b Yon znuft take care they are dry % when you fend them to table ftrew a little fu^ar over them, « To make fine pancakes. TAKE half a pint of cream, half a pint of Aelc, the yolki of eighteen eggs beat fine, a little faltg half e pound df fine fif^s gar, a little beaten cinnamon, mace, and nutmeg \ then put in as much flour as will run thin over the pan, and fry them in freOi butter. This fort of pancake will not be crifp, but very ^ good* A feccrid fort cf fine pancakes. TAKE a pint of cream, and eight eggs well beat, a nutmeg grated, a little fait, half a pound of good dr{h-butter melted ^ mix all together, with as much flour as will make them into a tiiin batter^ fry them nice» and turn them on the hack of a plate. A third fort* TAKE fix new-laid eggs well beat, mix them with a pint of cream, a quarter of a pouiid of fugar, fome grated nutmeg, |ind as much flour as will make the batter of a proper thicknefs. Fry theft fine pancakes in fmall pans, and let your pans be hot. You nnuf^ not put above the bignefs of a nutmeg of butter ix a, lifiie ieto the pan* A fcurib fxtt^ failed f A quin of pufer. JTAfCK a pint of creamt £x eggs, three fpponfuls of fine r, three of fack, one of orange*nower water, a little fugar, and half a nutmeg grated, half a pound of melted butter almoft cold ; mingle all well together, and hwtttx the pan for thefrrft pancake^ let them, run as thin as poifiblc; when they arc juft Coloured they aie er.eugb ; niA io do wkh ali the fine pan- ' To inide Phm and Kafy. * To make rice pancakes. * TAKE a quart of crcann» and three fpoonfuls of flour of Kce, fee it on a flow fire, and keep it ftirring till it is thick aa pap. Stir in half a pound of butter, a nutmeg gnted $ then |K>ur It otat'intb ait earthen pad, and when it is oold* ftir in three or four fpoonfuls of flour, a little fait, fome fugar, nint eggs well beaten ; mix all well together, and fry them nicely* When you hav« no cre'am, ufo new^milk, and onelpoonful more of the flour of rice* ... ?V make a pupton of apples^ PARE fome apples, take out the cores, and put them into a fkillet : to a quart* mugful heaped, pucin a quarter of a pound f}f Xtt^r^' and two^ fpoonfuls of water. Do them over a flpw £fe, keep them during; add a little, cinnamon i when it is quite thicki and pke a marmalade, let it ftand till cOolp Beat up the jFolks of four or. five eggs, and fiir in a handful of grated bread • and a quarter of a. pound of frefli butter; then form itjntp what (hape you pleafe, and l^akc it in a flovv oven» and, then tuin it lyjiide down on a plaite^ for a fecond courfe^ ■ ' . t • To make black caps. CUT twelve large apples in halves, and take ottt> the cores, |dace them on % i£in patty- pan, or niaaiareen» aaclo£e'tbge« tlier as they can He^ ;with the flat fide downwards; iqueeer a lemon in two ijpoonftils of orange-flower watery and pour over them ; :flire^ fisihe Jcmon^peel floe^ .and throw over them, an4 f^ata fine fugar all oven Set them in a quick oven, and half an •hour will do cbemp When you fend them to tabl^^ throw finc^ fugar aU over the difli. • ' To hake apples whole. • - PUT your applet Into an earthen pan, with a few cloves, a little lemon- peel, fomecoad'e fugar, a glafs of red wine ; piit them into a quick, oven, and they will tne an hour bakings To fitto pears. PARE fix pears, and either quarter them or do them whole; .they make a pretty dlfli with one whole, the reft cut in quar- ters, and the cores taken out. Lay them in a deep earthen por^ / M with . . Digrtized by Google i62 ' fbi Art of Coohery^ with a few cloves, a piece of lemon- peel, a gill of red wlirey and a quarter of a pound of fine fugan If the pears are very large^ they will take half a pound of fugar^ and half a pint of red wine } cover them clofe with blown paper^ /and bake then till they are enough. Serve them hot or told, juft as you like thcniy and they will be very good with water in the place of wint. 7(9 ftew pears m a fmue-fan^ PUT them into a fauce pan, with the Ingredients as before j cover them 2nd do them over a £ow ^rc*. When they aro enough take them o£ PARE fo«r pears, cut them into quartrn, ceitthem, put them inio a fteW- pan, with a quarter of a pint of wiiter, a quar* ter of a pound of fugar, cover them with a pewter-plate, theil cover the pan with the lid, and do them over a flow fire. Look at them often, for fear of melting the plate ; when they arc enough, and the liquor looks of a fine purple, take them ofF, and lay them in your difli with the licjuor ; when cold, ferve theism uj^ for a £de-diih at ^ feconU courfe^ or jafta» you pkaie. ^0 Jiew pippitts wbok* TAKE twelve golden pippins^ pare^ tlien»' put the paringa hito a.fauce-pan witli water enough to C0¥cr thcnis a Made ef maoe, two or three cloves, a piece of lenik6n-ped» kt them lim- ner till there is j uft enough to ftew the pippins in, Aen ftiatn itp and put it into the fauce- pan again, with Ibgiir enough to make St like afyrup i then put them in a preferving* pan, or ckan fieWi^ pan, or large fauce*pan, and pour the fyrup over them. Let there be enough to fiew them in \ when they are enough, which jrov will know -by the pippins being foft, tane them up, lay them in a- little difli with the fyrup: wbeH co^d» ferve them up; or hot, if you chufe ic» . A pretty made-difi. TAKE half a poondof almond's blanched and beat fine with a little rofe or orange-fiower water, then take a quart of fwect thick cream, and boil it* with a piece of cinnamon and oAace^ fweeten it with fugar to your palate,, and mix it with your almonds ; ftir it w^il together, and ftrain it throu^k aiieye» Left 1 Digrtized by Google §ade Plain and £ajy. 163 Vour cream cool, and thicken it with the yolks of fix eggs ; then garnifh a deep difli, and lay palic ac the hottcM^i, then put in fiired artichoke-bottoms, being firft boilcii, upoit that a little melted butter, flired citron, and candied orange ; fo do till your difti is near full, then pour in your cream, and bake it without a lid. When it is baked, fcrape fu^ar over it, and fcrvc it up liot* Half an hour will bake it. ' ' To make kickjhaws. MAKE puff-pafle, roU it tbin» and if you have any tliduldyy yifok it upon chem» ma|ce them up with preferved pippins* Yoii may fill fome with goofeberries, fome with rafberries, or what you pl^eafe, jthen clo/e them iip, and either bake or fry thepi^ throw grated fugar over them, and ierve them up» » Plain per dUf er mam toafts^' . . HAVING two French rolls, cut them into flices as thick as your finger, crumb and cruft together, lay them on a difli, pu.t to them a pint of cream and half a pint of millc \ fircw them ' over with beaten cinnamon and lugar, turn them frequently till ,t|^ey arc lender, but take care not to break them ; then take tjb^m from the cream with the ilice^, break four or Hve egg«, tufn your flices of bread in the cggs/^nd fry them in clarified .bulter* Make them of a good brown colour, but not black ^ ilcrape a little fugar pver. them* T hey may be (isrvcd for a (e* «Oiid courfediib, bat fre fitted for fupper» ^ . * Sakmengun^ for a middle dijh at [upper. IN the top plate in the middle, which Oiouid iland higher than the reft, take a fine pickled herring, bone it, take off Lhe head, .and mince the reft fine. In the other plates round, put the fol- lowing things : jn one, pare a cucumber and cut i: very thin 5 in another, apples pared and cut fniall ; in another, an onioi> peeled and cut fmall ; in another, two hard eggs chopped fmall, ^ the whites in one, and the yolks in another; pickled girkins in another cut fmall ; in another, celery cut faiall ; in another, pickled red cabbage chopped fine ; t»;kc lome watercreiles clean wafhed and picked, ilick them all about and berwecn every plate or faucer, and throw aftertion (lowers about the crthes. You muft niave oil and vinegar, and lemon to cat with it» If it is prenily fet out, it W\\\ mi»ke a pretty figu:e in the rr.iddle of the table, or you may lay them in he^ps in a , diih. \i you have not all thefe ingredients, fet out your platts« Ma or Digrtized by Google 164 Cookery^ or faucers with jufi what jrou fancy^ and ia the room of a pickled herring you inay mmce anchovies. ^ 749 make a tanfef. TAKE ten eggs, break them into a pan, put to them a little fait, beat them very well, then put to them eight ounces of loaf- fugar beat fine, and a pint of tl^c juice of tpmach. Mix Lliem well together, and ftrain it inio a quart of cream ; then grate in eight ounce s of Naples bifcuit or white bread, a nutmeg grated, a quarter of a pound of Jordan almonds, beat in a mortar, with a little juice of tanfcy to your tafte : mix thefe all t0f;ether, put it into a ftcw-pan, with a piece of butter as large as a pippin. Set it over a flow charcoal fire, keep it fiirring till it is hardened very well, then butter w lIiOi very well, put in your tanley, bake it, 2nd when it is enougii turn it out on a pie- plate j fquceze the juice of an orange over it, and throw luL^ar .ill over. Garnifh with orange cut into quarters, and fwect'meats cut into i^g^ bifis^ and lay all over its fide* Another wojf^ • - TAKE a pint of cream and half a pint of branched almonds * beat fine, with rofe and orange-flower water, flir them toge- ther over a (low fire ; when it boils take it ofF, and let it Itaad till cold 1 then beat in ten eggs, grate in a fn;iall nutmeg, four Naples bifcuits, a little grated bread, and a grain of muik. Sweeten to your taflc, and if you think it is too thick, put in fome more cream, the juice of fpinach to make it green ; ftir vt well together, ar.d either fry it or bake it. If you fry it> do ofi^ &de hritj and then with a diih turn the other. 31» make a hedge^bog^ TAKE two quarts of fweet blanched almonds, beat theri^ well in a mortar, with a little canary and orange-flower water, t<> keep them from otling« Make them into a ftiff pafte^ then beat in the yolks of twelve eggs, leave out 'five of the whites, put to it - a pint of cream, fweeten it with fugar, put in half a pound of fweet butter melted, fet it on a furnace or flow fire, and kee^ continually ftirrjng till it is ftifF enough to be made into the fotik of a hedge-hog, then ftick it full of blanched almonds flit, a'nd ftuck up like the brtftles of a hedge-Hog, then put it into a difli. Take a pint of cream, and the yolks of four eggs beat up, and mix with the cream : fweeten to your palate, and keep ' them fiirring over a ilow fire all the tijne till it is hot, then ' pour , • made Plain and Eafy. 1 65 four it Into your difli round the hedge- hog 1 let it (land till it 8 cold, and ferve it up. Or you may make a fine hartihorn jelly, and po^r into the diih, which will look very pretty* You may eat wine and fugar with it, or eat it without. Or cold cream fwcetened, with a glafs of white wine in it and .the juice of a S^yiIle*orange, and pour into the di(h» It will be pretty for chaftge. This is a pretty fide^dilh at a fecond courfe, or in the middle for fupper, or in a grand defert. Plump two currants fui the eyes. Or make // ihus for change, TAKE two quarts of fweet almonds blanched, .twelve bitter ones, beat them in a marble mortar well together, with cana- •ry and orange-flower water, two fpoonfuls of the tin^lure of -faffrooi, two fpoonfuls of the juice of forrel, beat them into a fine nafte, put in half a' pound of melted butter, mix it up well, a little nutmeg and beaten mace, an ounce of citron, an ounce of orange- pecl| both cut fine, mix them in the yolks of twelve eggs, ^and half the whites beat pp ?nd mixed in half a pint of cream, half a pound of doitble refined fugar, and work it up all together. Irit is not ftcflT enough to make up into the form you would have it, you muft have a mould for it ; butter it well, then put in your ingredients, and bake it. The. mould mud be made in fuch a manner, as to have the head peeping out ; when it comes out of the oven, have re^idy feme almonds bunched and flit; and boiled up in fugar till brown. Stick it all over with the alTionds ; and for fauce, have red wine and fugar made hot, and the juice of an orange. Send it hot to table, for a firft: courfe. • You may leave out the fafiron and forrel, and make it up like chickens, or any other fliapc von pleafe, or alter the fauce to your fancy. Butter, fugar, and white wine is [i>retty fauce for cither baked or boiled, and you may make the fauce of what .colour you pleafe; or put it into a mould, with half a pound of , currants added to it ; and boil it for a pudding. You may ufe xochineal in the room of faffron. The following liquor you may make to mix with your fauces : 'beat an ounce of cochineal very Bne, put in a pint of water in a .billet, and a quarter of an ounce of roch-allum } boil it till the goodnefs is out, drain it into a phial, with an ounce of hfie f(ugar» and it will keepi fix months. t M 3 ' r# 1 66 The Art of Cookery^ T 0 make pretty almond puddings, TAKE a pound and a balf of blanched almonds, beat tb#m fine with a little rpfe-water, a povnd of grated bread, a pouo4 ahd a qMAtter of fine fugsr* a quarter of an ounce of cinnamoni ^nd a large nutmeg bea^ fine, b^lf a po^ind pf nielted buUcr^ inixed with the yolks of eggs, and four whites beat finC) 9 pint of Aick, a pint^nd a balf of cream, fpme fpfe or or^nge*llowei^ water \ boil the cr^am and tie a little bag of faffron, and dip iji the cream tocoloqr it^ Fitft beat yoiir eggs very well, ai^d mtj^ ymh your batter y beat it gp, then the fpice, then the almondS| then the rofe* water and wine by degrees, beating it all the time^ then Che fugar, and' then the cream by degrees, keeping it ftir« ring, and a quarter of a pQund of vermicelli. Stir all together, have foine 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 er^ds oi (he gut tight, and boil them ab^outa quar- ter pi an i^oiflt Yoi) m^y add currants for change* 9 make fried toafis* TAKE a pennjr loaf, cut it into flices a quarter of an inch (hick round ways, toaft them, and tb^n take, a pint of creaoi pnd three eggs, half a pint of facV, fome nutmeg, and fwe^ened to your' tade. Steep the toafts in it fpr three or four hours, then iiave r^ady fbme butter hpt in a pan, put in the toafts and fry them brown, lay the^m in a dipi, melt a little butter, apjl thei| fjnix what is left ; if nope, put in fopie wine and fugar, aiid pour oyer (heiii. T^Py msdfe a pretty plate or fide di^ for fupper, a brace of car^. SCRAPE them very clean, then gut themy ivafti them and the roes in a pint c^f good ftale beer, to preferye all the bloody ' ffnd boH the carp with a little fait i|i the water. In the meap time f!rain the beer> and put it into a faMcepao, ivith a pint of red wine, two or tl^ree blades of mace, fpme %yhol;? pepper, black and white, an onion (luck with cloves, lialf a nutmeg bruifed, a bt|ndle pf fweet-herbs, a piece Pf le* mon-peel as big as a fixpence, an anchovy, a iit^e piece of qorie-radifli^ l^et thefe boil together foftly for a quarter of an jiotir, covered dofe ; i|ien ftrain if, and adti to it half the bard * roe bjcat to pieces, two or three fpoonfiili; of catcbiip> a quartei • cf a ppupd of freQi butter, and a fpoonful of mufliroom ptckle^ let it {>p[i| a|;d keep fining i( till tl^efauce is thlc)^ aud ex)oughf mads Plain and Ea^m 167 If it wants any fait, you muft put fome in : then take the reft of the roe> and beat it up with the yolk of an egg, fome nutmegs and a little lemon-peel cut (mall, fry them in frcSi butter in little cakeSf and fome pieces of bread cut three-corner-ways and fried brown. When the carp are enough take them up, pour yoiir iauce over them, lay the cakes round the difb, with horfe-radi(h fcraped fine, and fried pariley. The reft lay on th^^ carp, and the bread ftick about them, and lay round them, then fliced le- mon notched, and laid round the difli, and two or three pieces on the carp. Send them to table hot. The boiling of carp at all times is the bell: wav, they eat fatter and £ner. The ftewing of them is no addiuon to the fauce, and only hardens the fifh and fpoils it. Ifyou would have your fauce white, put in g(XKl filh-broth inftead of beer, and white wine in the room of red wine. Make your broth with 'any ior,t of frefti fiih you have, and feaibn it as you do gravy. ^0 fry carp* FIR8T fcale and gut tbem^ wa(h tbem clean, lay them in •a cloth to dry, then 9our theaa, and fry .them of a fine light brown. Fry fome toaft cut three-corner- ways « and the roes ; when your filh is done, Jay them on a coarfe doth to drain* Let your fauce be butter and anchovy, with the juice of lemon. Lay your carp in the difh, the roes on each fide, and garniOi with the fried toail and lemon. ^0 bake a carp. 8CAL£» .)waOi» and clean a brace of carp very well \ take nn«earthcn pan deep enough %q lie cleverly in^ butter the pan a little, lay in your carp % feafon it with mace, cloves, nutmeg, and ^ black a^ white pepper, a biuidleof fweet herbs, an onion, abd anchovy ; pour in a bottle of white wine, cover it clbfe, and let - them bake an hour in a hot oven, if large ; if fmallf & lefs time will da them* When they are enough, carefully take them up andJay them in a difh ; fet it over hot water to keep it hot, and cover it clofe, then pour all the liquor they were baked in into a faucepan ; let it boil a minute or two, then drain it, and add half a pound of butter rolkci \n flour. Let it boil, kc^^p li tii ing it, fqueeze in the juice of half a lemoir,' and put m what fait you want ; pour the fauce over the hili, lay the rocs round, and garniih with lemon* Qhic(ve to fkim all. the. fat olf, the liquor. 1 1 68 , jfri of Coei&yf To fry fencb. SLIME your tenches, flit the flcin along the backs, and with the point of your knife raife it up from the bone, then cut the (kin acrofs at the head and tail, then ftrip it ofF, and take cut the bone 5 then take another tench, or a catp, and mince the flefli fmall with mufhrooms, chives, and parfley. Seafon them with fait, pepper, beaten mace, nutme^^, and a few favou: y herb's minced firall. Mingle thefe all well together, then pound them in a mortar, with crumbs of bread, as much as two eggs, foalced in crcan;, the yolks of three or four eggs, and a piece of butter* When thefe have been weJI pounded, ftufF the tenches with this farce : clarified butter, put it into a pan, fet it over the fire^ an4 when it is hot Hour ) our tenches^ and put them into the pan one by one, anu fry them brown ; then tfiice thccn up, lay tHcm In a coarfe cloth before the fire to keep hot« In the mean time pour all the greafe and fat out of the pan, put in a quarter of a pound of butter, ihake fome fiour all over the pan, keep Airring with a fpoon till the butter is a little brown i thep pbvr in bi|lf a pint of white wine, fiir it together, poi^t in half a pint of boiling ^ater, an onion iluck with cloves, a bundle of fweet*berbs, and a blade or two of mace« Cover them clpfe, and kt tbem ftew as foftly as you can fof a quarter of an hour $ then ftraiin pff* the li* quor, put it Into the pan again, add two fpopnfiils of catchup, have ready an ounce of truffles or morels boiled in ha)f a pint pf water tender, pour in truffles, water and all, into the pan, a few xnuflirooms, and either half a pint of ovfters clean ^*^a(hed in their own liquor, and the liquor and all put \nto the pan, or fonK crawfini ; but then you muft put in the tails, and after clean flicking them, boil them in half a pint of water, then ftrain the iquor, and put iptothc fauce: or take fome fifli- melts, and tofs up in your fauce. All this is jull as you fancy. (f When you find your fauce il very good, put your tench into the pan, make them quite hot, then lay them into your diiby and pour the fauce over them. Garnifh with lemon. Or you may, for change, put in half a pint of ftale beer in^ fiead of water. You may drefs tench juii as you do carp, rcaft a co f^ bead. WASH it very clean, and (core it with a knife, ftrew a little fait on it, and Jay it in a ilew-pan bfiore the fire, with fome- * thing behind it, that the fifc may ro^i^ it. All the water that comy^ • • • • » made Plain and Eafy, 1 69 comes from it the firft half hour throw away, then throw on i( a little nutmeg, cloves, and mace beat fine, and fait; flour it juid bafie It with butter. When that has lain fome time, turn and ieafon it, and bafte ^ other fide the fame; turn it often^ then bafte it wi^h butter and prumbs of bread. If it is a large head, it will take four or five hours' baking. Have ready fome mekcd butter with an ai|chpvy, fome of the liver of thefiih boiled and brqifed Hne ; mix it well with the butter, and two yolics of eggs beat fine an4 mixed with the butter, then ftrain them through a ficvc, and put them into the fauce-pan again, with a few fliiiinps, or pickled cockles, two fpooa^uls of red v/inc, and the juice of a kmon. Pour it into the pan the head was roafted in, and ftir it all together, pour it into the fauce-pan, keep it ftirring, and let it boil ; pour it into a bafon. Garnifti the head with fried fifh, lemon, and fcrapeJ J^orfc-raddifb. If you have a large tin oven, it Will do'better* Ta Ml a €od*s bead. SET a fiflirkettle on the fire, with water eliough to boil it» a good handful of fait, a pint of vinegar, a bundle of fweet- herbs, and a piece of horfe-raddifli let it boil a quarter of an hour, then put in the head, and when you arc fure it is enough, lift up the fifli- plate with the filh on it, fct it acrofs the kettle to drain, then lay it in your difli, and lay the liver on one lide, ■Crarnini with -lemon ;ind horfe-raddifh fcraped ; melt fome but- ter, with a little of the fi(h-liquuf, an aaciiovy, oyifers, or (hriaips, or juft vyhat you fancy, To ftew €ed. CUT your cod into flices an inch thick, lay them in, the bottom of a large ftew-pan s feafo^ them with nutmeg, beaten pepper and falt» a bundle of fweet*herbs, and an onion, half a pint of white wine, and a qtta)ter of a pint of water ; cover it clofe, and let it fimmer foftly for five or fix minutes, then fqueeze in the juice of a lemon, put in a few oyfters and the liquor {Irainccj, a piece of butter as big as an egg relied in flour, and a blade or two of mace ; cover it clofe and let it Hew foitly, fha'tcing the pan often, W^hcn it is enough, take out the fwect- herbs and onion, and diih it upi pour the faucet over 4| and g4rni(h yvith len^onf « 170 • [ Tic Art of Cookery^ To fricajey cod. - , GET the founds, blanch them, then make them very cleab^ and cut them into Jutlc pieces. If they be dried founds, you muft firft boil them tender. Get fome of the roes, blanch them and wafli them clean, cut them into round pieces i^out an inch thick, with fome of the livers, an equal quantity of each, to make 9 handfomc difb, and a piece of cod about one pound in the middle. Put them into a (lew-pan, feafon thorn with a little bcdlcn mace, grated nutmeg and ialt, a little bundle of fweet- herbs, an onion, and a quarter of a pint of filh-bfoth or boiling water; cover them clofe, and let them flew a few minutes: then put in haU a pint of red wine, a few oyilers with the liquor ilrained, a piece of butter rolled in flour; /hake the pan round, and let them (tew foftly till they are enough, take out the fwcet- herbs and onion, and difli it up. Garnifli with lemon. Of you may do them white thus; tnftead of led wine add white^ and a quarter of a pint of cream. To iako a co^s bead. BUTTER the pan you intend to bake it in, make your head very clean, lay it in the pan, put in a bundle of fweet-herbs,an onion ftuck with cloves, three or four blades of mace, half a ..large fpoonful of black and white pepper, a nutmeg bruiTcd, a quart of water, a little piece of lemon*peei, and a little piece of borfe raddiih. Flour your head, grate a little nutmeg over it, flick pieces of butter all over it, and throw rafpings ail over that- Send it to the oven to bake ; \v hen it is enough, take it put of that difb, and lay it carefully into the di(h'you intend to ferve it up in. Set the diOi over boiling water, and cover it with ^ cover to keep it hot. In the mean time be quick, pour all the liquor out of the di(h it was baked in into a fauce-pan, fet it on the fire to boil three or four minutes, then ftrain it and put to it a gill of red wine, tvi'O fpoonfuls of catchup^ a pint of ihrimps, half a pint of oyfters, or mufcles, liquor and all, but - firft il rain it, a'fpoonful of mufhroom*pickle, a quarter • of a pound of butter rolled in flour. Air it^ll together till it is thick and boils; then pour it into the dilh, have ready fome toaft cut three-'cornen-ways, and fried crifp* Sticlc pieces about the head and mouth, and lay the reft round the head* Garnlfii with lemon notched, feraped horfe*faddilh« and parfleyxcrifped in a ^late before the fire. Lay one fiice of lepion on the he^d, and ferve it up hot* madf Plain und E§fyi fji T t> hil Jhrimp^ cod^ fatmen^ pihiting^ or haddock. . FLOUR it, and have a quick clear fire, fet yoiur gridiroir fiigh, broil it of a fine brown, lay it in your di(h, and for fauce have good melted butter. Take a lobfter, briiife tbe body in (he butter, cut the meat fmal), put all together into the melted butter, make it hot and pour it into your difh, or into balbns. Cjirni(b with horfe-raddiih and lemon. Or oyjicr Jauce made tb^s. HTAKE half a pint of oyftcrs, put them into a faurc-pnn with their own liquor, two or three blades rf mace. Let them iim- fner tiii they are plump,. then with a tork take out the oyftera^ Ikrain tbe liquor to them, put them into the fauce-pan again, with a giJl of white wine hot, a pound of butter rolled in a Jittle flour ; (bake the fauce-pan often, and when the butter ia melted, give it a boil up. Mufcle-fauce made thus is very good, only you m'uft put them into a ilew'pan, and cover them clofe ; iirft open, and fearch .that there be no crabs under the tongue: Or a fpopnful of walnut- pickle in the buttd* makes the faucft :goody or a fpoonful of either fort of catchup, or horfe-raddtfli lauce. Melt your butter, fcrapc a good deal orhorfe-raddifli fine, put it into the melted butter, grate half a nutmeg, beat up the yolk of an egg with one fpoonful of cream, pour it into tb^ butter, keep it fiirr^ng till it boils, then pour it diredly into your bafon. i To drefs Uttk Jifi>. A5 to ^oi'ts of little fifli, fuch fmclts, roach, &c. they fhoold be fried dry and of a line brown, and nothing but plain . }>utter. GarniOi with lemon. And to h . tied i«ihnon the fame, only garnifii with lemon and . l>orfe-raddiQi, And with all boiled fifli, you fhould put a good deal of fait dnd horfe-raddifh in the* water ; except mackrel, with which put fait and mint, paiflcy and fcnr.el, which ycu mutt cuop to put into the butter ; and forrve love icaided gooieberries with fhem« And be furc to boil your iiih weli| but take great care Jj^ey dofl't brci^lf. Si4 Art cf Caokery^ To broil mackreL CLEAN them, cut oft* the hcat]s, fpllt them, feafon them with pepper and fnlt, jflour them, and broil them of a Hne ii^ht browii. Let your fauc be plain butter. To kroil weavers. ' ' GUT them and wafh tbeiDcJean, dry them in a dean cloth) pour them, then broil them» and have melted butter in a cup. They are fine fifhi and cut as firm at a foal ; but you muft take care not to hurt yourfelf with the two iharp Bones in the head/» T 0 boil*a turbut* LAY it in a good deal of fait and water an hour or two, and if it is not quite fweet, fliift your water five or fix times ; firft put a good deal of fait in the mouth and belly. In the mean time fet on your flfh-kettlc with clean water anc} f;ilt, a little vinegar, and a piece of horfe-raddifh. When the water boils, lay the luibut on a hUi-plate, put it into the ket- tle, let it be well boiled, but take great care it is not too much done; when enough, take ofF the fifh-kctHc, fet it before the £re, then carefully lift up the fifh-pUu, and let it acrofs the ket- tle to drain: in the mean time melt a good deal of frefti butter, and bruife in either the body of one or two lobftcrs, and the meat cut i'nvdW, then give it a boil, and pour it into bafons. This is rhc bcft r.iLice; but you may make wiiat you ple^fc. Lay the iiih in the dilh. Garnifh with fcraped horfe-iaddiih and Umoa^ and pour a Uyt fpoonfuls of fduce over itf To bake a turbut. TAKE a diflb the fize of your turbut, rub butter all over k , Ihick, throw a little fait, a little beaten pepper, and half a large fiutmeg, fome pariley minced fine and throw all over, pour in a pint of white wine, cut off the head and tail, lay the turbut ifljl the diih, pour another pint of white wine all over, grate the other half of the nutmeg over it, and a little pepper, fome fait and chopped parflcy. Lay a piece of butter here and there all over, and throw a little flour all over, and then a good many crumbs of bread. Bake it, and be lure that it is of a fine biown; then lay it in your difh, flir the laucc in your difli all together, pour it into a fauce-pan, fhakc in a little flour, let it boil, then ftir in a piece of butter and two fpoonfuls of catchup, let it boil and pour it into bafons. Garniih your diih with lemon i and you may r made Plain and Eafy. ifl ttiay add what you fancy to the faucc, as ihrifiipSy anchovies, itftoiilhrooms, &c. If a fmall turbut, half the wine will do. It cats finely thus. Lay it in a diih, fkim off all the fat, and pour the ttSi over it. Let it {land till cold, and it is good with vlneggr^ and a fine diih to fet out a cold table* 7i irefs a jok cfpickkd falmm. * ' XAY it in (rdh water all night, then lay it in a fi(h-{>latef it into a large' flew*pan, feaion it with a little whole pepper, '9 blade or two of mace in a coarfe muHIn- rag tied, a whole onion, a nutmeg bmifed, a bundle of fweet- herbs and parfley* a little lemon- peely.put to it three large fpeonfuls of vinegar, a pint of white wine, and a quarter of a pound of freih butter rolled in flour i cover it clcfe, and let it fimmer over a flow fire foj a quarter of an hour, then carefully take up your falmon, and lay It in your di0i} fet it over hot water and cover it. In the oieah time let your fence l>oil till it is thick 4ind good; ' Take . ottt'the fpioe, bnion iod fwect- herbs, and pour it over tbr fidn * ' * p - •• 4 • • • . . < , . • -*1 ... ^0 broil faimon. • • • V CUT freih falmon into thick fuecest .flour them and brolt them, lay them iii your dilb, and have plain melted butter i|t a €up« Baked falmn. TAKE a little piece cut into flices about an inch thick, ter the diHi that you would fervc it to table on. Jay the iliccs in the di(h, take off the fkin, make a force-meat thus:- talif the fleih of an eel, the flefh of a falmon, an equal quantity^ beat in a mortar, feafon it with beaten pepper, fait, nutmeg, two or three cloves, fome parfley, a few mufliroom?, a piece of butter, and ten or a dozen coriander-feeds beat fine. Beat all together, boil thecfumbof a halfpenny roll in milk, beat up four ^£g^» it together till it is thick, let it cool and mix it Well together with th e reft ; then mix all together with four raw eggs • on every flice lay this force-meat all over, pour a very little melted butter over them, and a few crumbs of breatt. Jay a cruft round the, edge of the difli, and flick oyfters round upon it. Bake it in an oven, and when it is of a very fine brown fe^ ve It up ; pour a little plain butter (with a little red whie in it) into the diflii und the juice of a lemoti ; or you may bake it in 4 any Dig'itized by any difli, nnd when it is enough lay the dices into other difli. Pour the butter and wine into the dilh it was bake4 iiS give it a boil, and pour i: into the dilli, Garnilh with {(fQOiv* Tbis is a iiiic diib. Squeeze the juice of a kvfim io*. ^0 broil mac hi! I whole, CUT off dirir heads^ gut them, wa(h ttieoi cleall} pull out the roe at the neck-end, boil -it in a little water, then bmife it with a fpoou, beat up the yolk of an egg, with a little nutmeg, « little lemon-peel cut fine, a little thyme, foine parfley boiled and chopped fine, a little pepper and falt^ a few crumbs of bread ; mix all well, together^ and fill the mackrd ; ftour it well, and broil it nicely. Let your favce be plain butter^ witb a little catchup or walnut«pickle» To If roil herrings. SCALE them, gut them, cut off their heads, wa(h them ickan, dry them in a cloth, flour them and broil them, but with your knife juft notch them acrofs: take the heads and madl them, boil them in fmall beer or ale, with a little whole pepper and onion. Let it boil a quarter of an hour, then ilrain it i thicken it with butter and flour, and a good deal of muftard* I.ay the fi(h in the di{h, and pour the iauce into a bafooi' or ifim melted butter and muftard. To fry herrings. CLEAN them as above, fry them in butter, have ready a .good many onions peeled and cut thin. Fry them of a light brown with the herrings ; lay the herrings in your diih, and the onions round, butter and muftard in a cop* You mqft do 'them whh a quick Are. To^drefs herring and cabbage » BOIL your cabbcige tender, then put it into a fbucc-pan, and chop it with a Ipoon \ put in a good piece of butter, let it ftew, ftirring lefi: it fhould burn. Take lome red herrings and fplit them open, and toaft them before the fire, till they are hot through. Lay the cabbage in a diih, afifd lay (he heiring on it, and lend it to cable hot. Or pick your herring from the bones, and throw all over your ycabbage. Have ready a hot iron, and juft hold it pv.e{ the bertiog to make it hot» and Tend it away quick*' made Plain ant Eafy. tjf To make water-fokey. , ' TAKE fome of the fmaileft plaice or founders you can get, walh them clean, cut the fins clofe, put them into a ftew-pan, put juft water enough to boil them in, a little fait, and a bunch of parfley ; when they arc enough fend them to table in a foup- diih, with the liquor to keep them hot. Have parilej and but- ler in a cup. "To Jiew eels. SKIN, gut, and wafh them very clean in fixor eight waters, to walb away all the fand : then cut them in pieces, about aa long as ^our finger, put juft water enough for fauce, put in a fmwl onion fluck with cloves, a little bundle of fweet*berbs, f blade or two of mace, and fome whole pepper in a thin muflin- raff. 'Cover it clofe, and let them fiew very foftly. iLook at them now and then, put in a little piece of butter rolled in flour, and a little chopped pariley. When you find they, are quite tender and well done, take out the onion, fptce, and fwcct-herbs. Put in fait enough to £:afon it. Then diih them up with the fauce. To Jiew eels with hroth, CLEANSE your eels as above, put them into a fauce-paa with a blade or two of mace and a crufl of bread. Put juft water enough to cover them clofe, and let them ftew very foftly } When they are enough, di(h them up with the broth, and have a little plain melted butter in a cup to eat the eels 'with. The broth will be very 'good, and it -is fit for weakly and Gonfumptive confiicutions* IT 9 drefs a pike. GUT it, cleanfe it, and make it very clean, then turn it round with the tail in the mouth, jay it in a IiclIc diili, cut toafts three-corner-ways, fill the r.-^iddle with thc(n, flnurir arid flick pieces of butter all over; then throw a little more dour, and lend it to the oven to bake : or it will do hettpr in a tin^oven before the fire, then you can bafte it as you will. When u is done lay It in yourdifli, and have ready melted butter, with an anchovy diifolved in it, and a few oyfters or flirimps ; aini tf there is anjf^ liquor in the diih it was baked in, add it to tht fauce, and pot Ifi juft what you fancy. Pour your fauce into thediih. Garnifli* 176 i^he Art of Cookery; it with toaft about the fifh, and lemon about the dlfh. Yoti fhoulJ have a pudding in the belly, made thus : take grated bread, two hard eggs chopped fine, half a nutmeg grated, a lit- tle lemon-peel cut fine, and cither the roc or iivcr, or both, if any, chopped fine; and if you have none, get either the piece of the liver of a cod, or the roe of any fifh, mix them all toge- ther with a raw egg and a good piece of butter. Roll it up, and put it into the fifh's belly before you bake it* A haddock done this way eats very well. • • ^ 9 brdil haddocks^ i»bett fbey are in high feafoti. * SCALE them, gut and wafli them clean, dbn't rip open their bellies, but take the guts out With the gills j dry them in a clean cloth very well : if there be any roe or liver, take it out, but put it in ngain ; flour them well, and have a clear good fire. Let your giidiron be hot and clean, lay them on, tarn them quick two or three times for fear of (licking; then let one fide be enough, and turn the other fide. When that is done^ lay them in a ditli, and have plain butter in a cup. They eat finely faked a day or two before you dreft therti'^. and hung up to dry, or boiled with eo-jr-f^uce. Newcaftle \i 2l famous place for faked haddocks* Tbey come in barrels^ and keep a great while. To broil codFfmnis* YOY muft firft lay them in hot water a few minutes ; take them out and rub them well with fait, to take off the fkin and bJatk dirt, then they will look vvhite, then put them in water^ and give them a boil. Take them out and flour them well^ pepper and fait them, and broil them. When they are enough^ lay them in your difh, and pour melted butter and muftard into the diih. Broil them whole* < 7* ? fricafey cod-founds* CLEAN them very well, as abqve, then cut them into little pretty pieces, boil them tender u\ milk and vvaler, then throw them into a cullender to drain, pour them into a clean fauce-pan^ feafon them with a little beaten mace and grated nutmeg, and a very little fait; pour to them ju ft: cream enough for fauce and a good piece of butter rolled in flour, keep fliaking your fauce-pan round 3II the time, till it is thick enough ^ then diih it upland -irarnUh with lemon. To made Plain and Eafj. 177 drefs falniim au teurt^hsulttoni AFTER having waihed and made your falmon very clean* fcore the fide pretty deep, that it may take the feafoning, take a quarter of an ounce of mace, a quarter of an ounce of cloves^, a nutmeg, dry them and beat them fine, a quarter of an ounce of black pepper beat fine, and an ounce of fait. Lay the falmon In a napkin, feafon it well with this fpice, cut fome lemon- peel fine» and parfley* throw all over, and in the notches put about a pound of frefh butter rolled in flour, roll it up tight in the napkin, and bind it about with packl;hread* Put it in a fifli-kettle, jjuft big enough to hold it, pour in a quart of white wine, a quart of vinegar, and as much water as will juft boil it. Set it over a quick fire,' cover it dofe ; when it Is enough, which you muft judge by the bignefs of your falmon, fet it over a ftove to flew till you are ready. Then have a clean napkin folded in the di(h it is to lay in, turn it out of the napkin it was -boiled in on the mother napkin* Garnifli the di(h with a good deal of parfley crifped before the fire. • For (auce have nothing but plain butter in a cup, or horfe* laddiOi and vinegar. Serve it up for a firft courfc. Todrefs falmon i la braife* TAKE a fine lafge piece of falmon, or a large falmon-trout, make a pudding thus; take a large eel, make it clean, flit it open, take out the bone, and take all the meat clean from the bone, chop it fine, with two anchovies, a little lemon-peel cue ilnc ; a little pepper, and a grated nutmeo; with parflcy clioppefl, and a very little bit of thyme, a few crumbs of bread, the yolk of an hard egg chopped fine ; roll it up in a piece of butter, and put it into the belly of the filh, few it up, lay it in an oval ftew- p.in, or little kettle that will juit iiald it, take half a pound of frelh butter, put it into a fauce-pan, when it is melted (hake in a handful of flour, fiir it till it is a little brown, then pour to it a pint of fifh^broth, ftir.it together, pour it to the nfli, with a bottle of white wine. Seafon it with fait Co your palate, put fome mace, cloves, and whole pepper into a coarfe muflin rag, tie. it, put to the fifh an onion, and a ^ittie bundle of fweet- herbs* Cover it clofe, and let it flew very foftly over a llowfire,^ put in feme frefli muihrooms, or picked ones cut foiall, an ounce N of Digrtized by Google 178 . fbi Art of Cookery^ rf trufles and morelscut rmall; let them all Hew together j^wftrii it is enough, take up your falmon carefully, lay it in your diih^ and pour the fauce all over. Garnifh with (craped horfe-rad- di(b and leme whole pepper, a bay leaf, aJd a f nall handful of (alt. Boil your lifh in this, and trrve it with the following fauce: melt a pound of butter, ilifijivc an anchovy in it, put iii a blade or two of mace, bruife the body of a crab in the butter, a few fhrimps or craw- fifb, a little catchup, a little lenion-juicc ; give it a boil, drain your nlli well and lay it in your about an inch broad. Boil water and fait as above» (hen throw in > our fcate« Let your water boil quick, and about three minutes will boil it. Drain it, and fend it to table hot, with butter ai^d muilar4 \ti one cup, and gutter and anchovy in the other* ^ofrifafey fcale^ or thornback^ wf^ile, CUT the meat clean from the bone, fins, &c. and make it irery clean. Cut it into little pi^es^ libout an inch broad and two inches long^ lay it in your il^w*pan. To a pouted of the , flclb put a quarter of a pint of water, a little beaten ipace, and gyrated putmeg, a little bundle of fweetrherbs, afid a little fait; coyer it, and let it boi) three minutes. Tal^ put the fiveei* l^fbi* put in a qqarter of a pijit good cream* a piece of but? fer as big as a walnut rolled ip ^our, a glafs of wh^te wine, keep fhaking the pan all the while one way, till it is thic^ apd fqioo^b $ ihcn diflj it yp, apd garnifh \yith Ifmon, f'o frifafiy U brown. T^KE yptir diih as above, flour it and fry it of a fine browQ, in frcih butter; then take it up, l^iy it before the fire to keep Varm, popr t)ie fat out pf the pan, ihake iq a litt]e flour, and yrith 4 fpoop f(iF in a piece of bufter as big as an fgg| fiir it round till if is ^ell mixed in the pan, then pour in a quartef pf a pint of water, dir it round, (bake 19 a very little beaten pep- per, a little beaten mace ; put ip jin opion^ and a li^le bpndleof fWeet<>herbs,an anchovy,UKakeit round and let it boil; then pour ^n a quarter of a pint of red wine, a fpoonful of catchup, % ]itt)e juice of lemon, ftir it all together, and let it boil^ Wbef^ 1 4 made Plain arJ Eajy. tSj ^is enough, take out the fwcct herbs and onion, and put iathe ^&Qi to heat. Then 4iih it iip« and' garniih with lemon* fa fricafey /sals wUtt. SKIN, walh, and cut your fosls very clfanj'CutofFtheirhcad?^ ^ry them in a clotb, then with your knrfc vci y cjrelully cut the waih it clean, and parboil it, pi^k off the flefh, and beat it in a mortar ; feafon it with beateh niace» nutmeg, pepper, fait, a few fw^et-herbs, parfley, and a little lemon -peoJ chopped fmall % beat all well together 'with an equal quantity of crumbs of bread ; mix it well together, then take a turbot, foals, icatc, or thornback, or any flat fifn that will roll cleverly. Lay the flat fiOi on the dreiTer, take away all the bones and fins, and cover your fiOk with the farce $ then roll it up aa tight as you can, and open the flcin of your eel, and bind the collar with it nicely, fo that it may be flat top and bottom, to fland well in thedifh ; then butter an earthen difh, and fet it in upright \ flour it all over, and ilick a piece of butter on the top line] roui.u ilic t^icCS; io it may run down un ihc iSa j and let it he well Im'ccu, Lu:t take great c«rc it is not broke. Let there be a qu^irtcr of n pine of water in the difli. In the mtun tinic take thf water the eel was boiled in, and all the bones cf the fifh. Set them on to boil, feafon them with mace, ciovts, black and white pepper, fv»> ; -herbs, an onion. Cover it clofe, and let it boil till ihc.e is aDout a quarter of a pint; then ilrain it, add to it a few truiHes and morels, a few int:fhr onis, two fpooiifulb of catchup, a gill of red wine, a piece of butter as h'v^ as a lari^c walnut rolled in Hour. Stir all lo;j,cther, feafon with fult to 'our p::!r.tc, fave fome of the tarce Vviu make cf the eH and mix with ihc yolk of an egg, and roll ihem up In iitile balls with flour, ard try them of a light brown. Wlicn your fifh is enoL^h, lay it ih your difh, (kim all the fat «)iif the pan, and pour the gravy to your fauce. Let it all boil 2 * together Dig'itized by made Plain and Eajyi x g ^ : together till it is thick ; then pour it over the roll, and put in your balls. Garnifii with icmon# ^ Thi&doesbeft in a tin oven before the fire, becaufe then you cim baile it as you pieafe. This is a hne bottom difii« » ^0 butter crabs or hbjlers, TAKE two crabs, or lobfters, being boiled, and co!d, take* aU the meat out of the ihclls and bodies, mince it fmalj, and put it all together into a iauce-pan 5 add to it a glafs of white wine, two fpoonfuls of vinegar, a nutmeg grated, then Jet it' boil up till it is thorough hot. Tncn nave ready half a pound of frefh butter, melted with an anchovy, and the yolks of two eggs'bea^ up and mixed with the butter; then ^m;v,C(abs. and butter ail together, (baking the fauce-pan conftantly round till, i^ is quite hot. Then have ready the gi-eat fhell, eitherof a* crab, or lobfteri lay it in the middle of your di(h, pour A>me into the ihell, and the red in. h'ttle faucers round the ftelU- iltcklng three-comer toatis between the faucers, and round tb^- fhefl. This is a fine fide-diih at a fecond courfe. J* 0 butler lohfters another way» PARBOIL your lobftens then break theihells, pick out«lf the meat, cut it fmall, take the meat out of the body, mix ir iine with a fpoon in a little white wine : for example, a fmall lobfler, one fpoonful of wine, put it into a fauce-pan wifh the' meat of the lobfter, four fpoonfuls of v^ hite in^ine^ a blade of mace, a little beaten pepper and fait. Let it ftew altogether' a few minutes, then ftir in a piece of butter, (hake yourfauce*' pan round till your butter is melted, put in a fpoonful of vine*' gar, and drew in as many crumbs of bread as . will make it thick enough. When it is hot, pour it into your pfaite, and gar- ' nifll with the chine of aiobftcr cut in four, peppered, falted, and broiled. This makes a pretty plate, or a fine dijfh, with two or three lobfteM. You may add one tea-fpuonfui of fine fugar to your fauc^. . To rcaft khfiers. BOIL your lobflers, then lay them before the fire, and bafte them with butter, till they have a fine froth. Difih them up with plain melted butter in a cup. This is as good a way to the full as roafling tHem, and not half the trouble. r# Digitized by fie At 9f Cffokerj, ^0 make a Jine of lobfias. * TAKE ibree lobftcHs the largeft as above, and froth it before the Hre. Take the ofber two boiled, and butter them as in the foregoing receipt. Take the two body-flicUs, heat them hot, and fill them with the buttered meat. Lay the large lob- fter in the middle, and the two ihells on each fide ; aiid the two gi-cikt cUws of the middle lobllcr at each end ; and the four piece* of chines of the two lobfters broiled, and kid oa ca(^> cad« Tbisa if nKxijr done, makes a prctt/ dilb* fo^e/s a crab, HAVING taken oirt tke meat, and deanfed it firotn the ikin» iput it int6 ft flew-pan* w and ferve it up on a plate. ^0 Jlezv pr:7:r;?T, Jhrimpiy cr cra-du-fijhn PICK out the tail:., l?.y them by, about two quarts, take the bodies, give them a brmie, and put thecn into a pint of white wine, with a blade of mace. Let them ftew a quarter of an hour, ftir them together, a<)d drain them ^ then wafh put the iauce-pan» put to it the Arained Hqnor and taih: grate a finall nutmeg io, add a little fait, and a quarter of a pound of buttec rolled an fiour: (bake it all together, cut a pretty thinr toaft round a quarter of a peclc-ioaf, toait it brown on both fides, cut into fix pieces, lay it clofe together in the bottom of your diCb, and pour your fiQi and (aiiceover it. Send it to table hot. If it be crw^iifh, or prawns, garnifh your diOi with fome of the biggeft claws laid thick round. Water will do in. the room of Mrin^ only add a fpoonful of vtnegar« ^0 make fcollops ef cyfters, PUT youroyders intofcollop C^ells for that purpofe, fet them jon your gridiron over a gooii clear fire^let them flew till you think your oyfiers are enough, then have ready fome crumbs of bread rubbed in a cleaii lopj in, fiii your fl>el!s, and fet them before a '^oud lue, and bafle them well with butter. Let them be of a line brown, keej)ir.g them turning, to be bro;vn ail over glike % but a im ovca^oes ^hem beii beloie the £re« They eat muct^ Dig'itized by made Plain and Eaff. \%y Inuek the bcft done this way, though moft people (lew the oyfters firft in a fauce-pan, with a blade of mace, thickened with a piece of butter, and fill the fliells, antl then cover them with crumbs and brown them with a hot irpn : but the b^ead has pot Sh]e fine te crumbsy and ieo$i then , IP table* A third way to drefs mufcUs. STEW them as ;fl)ove, and lay thetn in your djfti ; ftrcMf your crumbs of bread thick all o^^cr them, then fct them before a good fire, turning thedi{h ipund nnd round, that they may be })rown all alike. Ivccpbartine tlicio v\'iih ' ittcr, thar ti/c cri.mU-; may he crifp, and it will mjkc 4pr$:uy iidc-diih, You may dp Cocj&.lcs tbe fdfiie way. Sip Jliw coll^pjf BOIL them very well in fatt and watef, take them out and i^etv them in a little of the liquor, a little white wine, a little |rinegar| two of three blades of mace, t\vo or ibr^e cloves, a piece * » ' . J . 1 y Google jS8 tbi An $fCeolur^^^ piece of butter rolled in fiour, and the juice of a.Seville orangjs^ buw ihcm well and di(h them up» . • ^0 ragoo o^jiivs, TAKE a quart of tiie largeft oylkrs you can get, open thci% (avc the liquor, and ftrain it through a fine fieve ; wafll your oyiiers in warm water; make a batter iji us : Take two yolks of rggSy beat them well, grate in half a nutmeg, cut a iiccJeJe-* men- peel fmall, a good deal of parfiey, a fpoonful of the juice of fpmach, two fpooofuls of 'cream or milk, beat it up with fiour to a thick batter, have ready fome butter in a (lew-pan, dip your oyfters one by one into the batter, and have ready crumbs of bread, then roll them in it, and fry them, quick and brown \ fome with the crumbs of bread, and fome wjthout* Take ihem out of the pan,. and fet them before the fire, then have ready a quart of chefnuts (helled and (kinned, fry them in the butter \ when they are enough take them up, pour the fat out of the pan, (bake a little (Lour all over the pan, and rub a piece of , butter as big as a hen's egg all oyer the pan with your (poon» ' till it is melted and thick ; then put in the oyfter^liquor, three or four blades of mace, (lir it round, put in a few piilacho nuts * fhelied, let them boil, then put in the chcfnuts, and half a pint of wliitc wine, have ready the yolks of two eggs beat up with four fpoonfulsof cream ; flir all well together, when it is thick and fine, lay the o\ llcrs in the dilh, and pour the ragoo over them. Garni(h wiih chcfnuts and lemon. Yo'j may ragoo niufcles the fame way. You may leave out the piilacho nuts, if you don't like theoi \ but they give the lauce a iiue Bavour. - 7i ragoo endive. TAKE fome fine white endive, three heads, lay them iji fait jnd water two or three hours, take a hundred of afparagus, cut • off the green heads, chop the red far as is tender fmall, lay it in fait and water, take a bunch of celery, wa(h it and fcrapc it clean, cut \i in pieces about three inches long, put it into a fauce-pan, with a pint of water, three or four blades of mace» fome whole pepper tie*d in a rag, let it (lew till it is quite ten* der \ then put in the afparagus, (hake the fauce-pan, let-it (im* mer till the grafs is enough. Take the endive out of the watery . drain it, leave one large head whole, the other leaf by leaf, put it 3nto a dew- pan, put to it a pint of white wine ; cover the pa^n dofe, let it boil till the endive is juft enough, then put in a quarter \ made Plain and Eafy. quarter of a pound of butter rolled in flour, cover'it dofe, ihak* ing the pan wbjcn the endive is enough. Take it up, lay the whole head in the middle, and with a fpoon uke out tbe»celqry and grafs and lay rounds the other part of the endive over that:, then pour the liquor out of the fauce-psAi into the ftew^pan, ftir it together, feafon it with fait, and have ready the yolks of two eggs, beat up with a quarter of a pint of cream, and half a nut- meg grated in. Mix thiswith the fauce, keep it ftirring all one way till it is thick ; then pour it over your ragoo, and fend it to table hot* . To ragoo French beans. TA&£ a lewbetins, boil them tender, then take your ftew<« pan^ put in a piece of - butter, when it is melted (bake in fome' flour, and peel a large onion, flice it and fry it brown in that butter ; then put ii| the beans, (hake in a little pepper and a little (alt, graleA Httle nutmeg in, have ready the yolk ol an qro and Utx^p c^team; ftir them altogether for a minute or two„ and ^llh them up; ' * " ' 7* ? make good brown gravy. TAKE half a pint of (mall beer, or ale that* is not bitter, and half ft pint of water^ an onion cut fmall, a little bit of lemon* peel cut fmall, three cloves, a blAde of mace, fome whole pep«» per, a fpoonful of mu(hroom-pickle» a fpoonful of walnur-pic-^ kle, a fpoonful of catchup and an anqhovy ; flrft put a piece of better Into a fauce-pan, as big as a hen's egg ; when it is melted Ibke in a little flour, and let it be a little brown ; then Ky de^ grees ftir in the above ingredients, and let it boil a quarter of an hour, then ilrain it, and it is fit for Bdi or roots. T 9 fricafcjf Jkirrets. WASH the roots very well, and boil them tilt they are ten-, der; then the (kin of the roots muft be taken off, cut in Hices, and have ready a little cream, a piecA of butter rolled in flour* the yolk of an egg beat, a little nutmeg grated, two or three * fjpoonfuis of white wine, a very little fait, and ftir together. Your roots being in the difh, pour the faucc over them. It is a pretty fide-dilh, Sojikewtie )ou may drcfs root of falllfy and icorzonera« « Cbardocns Oig'itized by xjo ' ttc Arj of Cookeryi . * (SbardMU fried and huffersL YOU inuft cut them a'oout ten inches, auJ ftring t\\ttH i then tie them in bunulc^ like alparagus, or cut them in fmal! dice ; boil them like peasx tofs them up with pepper, fait, and meiud butter. Chardoor.s a Id framage. AFTER ihcy are ftringed, cut them an inch ioftg^ ftcw ihem in a little red wine till they are tender i ieafon with pepper and fait, and thicken it with a piece of butter rolled in flour i tben po.ur them into your difh, fqueeze the juice of orange over it, then (crape Che(hire cheefe all over them, chea bfowA it with a cheefe- icoa» and ferve it up quick and hoc* . . To make a Scotch raWtf. TOAST a piece of bread very nicely on both fides, butter It* cut a (lice of cheefe about as big 39 the bread^ toaii it on both fidest and lay it on the bread. 3^0 maki a IVekb^abHt* TOAST the bread on both fides, then toaft the cheefe on one fide^ lay it on the toaft, and with a hoc iron brown thtf other fide. You may rub it over with mttftard« ^0 make, an Englijh rabhit, TOAST a nice ef bread brown on both fides, theft lay it in a plate before the fire, pour a glafs of red wine over it, and let it foak the wine up; then cut fome cheefe very thin, and lay It 'very thick over the bread, and put it in a tin oven before the Hre, and it will be toafted and browned prefently. Serve it away hot. Or do it thus: TOAST the breath and foak it in the wine, fet it before the fire, cut your chicfc in very thin flices, rub butter over the bot- tom (if a plate, lay the cheefe on, pour in two or three fpoon- fuls of white wine, cover it with another plate, fet it over a chaffing^dilh of hot coals for two or three minutes, then ftir it till it is done and well mixed. You may ftir in a litile mu- ftard ; when it is enough lay it on the bfcad> jull brown it With a hot ibovel. . Serve ic away hot, SifKcl madti PUin ondEafj. IJI Serrd mth eggs* ' FIRST your forrel rouft be quite boiled and well drained, then poach three eggs foft, and three hard, butter your forrel well, fry fome three-corner toafis brown, lay the forrel in the diQi, lay the foft eggs on it, and the hard between ; ftick ihe toail in aAd about it. Garoiih with quartered orange, A fricafey of arlkboke-hUoms. TAKE them either dried or pickled i if dried» you miift laj them in warm water for three or four hours, (hifting the water two or three times ; then have ready a little cream, and a piece of fre(h butter, iiirrcd together one way over the fire trll it U melted, then put lu the artichokes, and wliea tiiey are hut diil\ them up. ' ' To fry artichokes, FIRST blanch them in water, then fk>ur them, fry them lit fre(h butter, lay them in your di(h and pour melted butter over them. Or you may put a little red wine the bucur, and feafon with nutmeg, pepper and iait. % m • jt white fricafey of mujhrooms. TAKE a quart of frefh mui'hrooms, make them clean, pirt them' into a fauce-pan with three Ipoonfuls of water and three of milk, and a very little l i't, fet them on a quick fire and let them boil up three times ; then take them off, grate in a little nutmeg, put In a little beaten mace, half a pint thick cream, apiece of butter rolled well in flour, put.it all together into the . fauce-pan, and mulhrooms all together, ibake the fauce-pan weLl at! the time. V/hen it is fine and thick, difh them up$ be care- ful they do not curdle. , You may fiir the fauce^paa carefully with a fpoon all the time. make huHered bavej. BEAT up the yolks of twelve egg*;, with half the whites, arrd a quarter ot a pmt oi yeafl, lirain them into a difh, feafon with Talc and beaten ginger, then m^ike it into a high pafte with f!our, lay it in a warm cloth for a quarter of an aour ; then TiKike it up into little loaves, and ii ike them or boil thsm with butter, and put in a glafs of white mat, tsweetea well 'vfrh lu^ai^ 1 9 1 An of Cookery ^ fugar^ Uy tht loaves in the di(h, poor the fauce over theniy and throw fugar over the di(h, r • Brockely and e^gs. BOIL your brockelj tender, faving a large bunch for the mid- ifle, and fix cr cis^ht little thick Iprlgs to ftick round. Take a toafl iKiif an incli thick, toafl: it browM, as bilate« Mafljtd potatoes, BOIL your potatoes, peel them, and put them into a fauce- i^an, mafli them well ; to two pounds of potatoes put a pint of milk, a little fait, ftir them well together, take care they don't iHck to the bouom, then take a quarter of a pound of butteri fiir it in^ and ferve it up. To grill fhrimpsi SEASON them with fait and pepper, (bred parfley, butter^ in fcollop-fhells wellj add fome grated bread, and let them, flew for half an hour. Brown them with a,hot iron» and iervc them up. O tluttered 194 > dn of (Mhry^ Buttered Jbrimps. •STEW two quarts df (hrimps in a pint of white wine» with nutmeg, beat up eight eggs, with a little white wine and half a pouod of butter, making tlie fauces-pan one way all the tine over the fire till they" are thick enough, lay toafted fippcti round a di(b, and pour them over it» fo ferve them up. m « "jCo drefs f^inach. PICK and wafh your fpinach well, put it into a faucc-pan, with a little fait. Cover it clofe, and let it ftew till it is juft ten- der 5 then throw it inro a fieve, drain all the liquor out, and chop it fmall, as much as the quantity of a French roll, add half a pint of crcatii to it, feafoii with fait, pepper, and grated nutmeg, put in 1 quarter of a pound of butter, and fet it a Itew- ing over the fire a quarter of an hour, ilirring it often. Cut a French roll into long pieces, about as thick as your finger, fry them, poach fix eggs, lay them round on the fpinach, iiick the pieces of roll in and about the e^igs. Serve it up either for a a fuppeT) or a fide-diih at a fecond courfe* Siewed fpinaeb and eggs. PICK and wafh your fpinach very clean, put it into^a fauce* pan, with a little Atlt % cover it clofe, flialee the pan often, when it Is juft tender, and whilft it is green, throw it into a fieve to drain, lay it Into your difli* In the mean time have a ftew-pan of water boiling, break as many eggs into cups as you would poach* When the water boils put in the eggs, have an egg- jlice ready to take them out with, lay them on the fpinach, and garniih thedifli with orange cut into quarters, with melted bui- tes in a cup. ^0 boil fpinach^ when you have not room m the fire U do it by itfelf, HAVF a tin -box, or nny other thing that fhiits very clofe, put in your Ipiiv^h, cover it fo clofe as no. water can get in, and put it into water, or a pot of liquor, or any thing you are boiling. It will take about an hour» if the pot or cof»per boils. In the fame manner you may boil peas without wateft. madt PUn and Eajy. 195 AJparagus forced in French rolls. TAKE three French rolls* take out all the crumb, by firft cutting a piece of the top-cruft off; but be caieful that the criifi hts ngain the fame place. Fry the rolls brown in frefh butter; then take a pint of cream, the yolks of fix eggs bcuC fine, a little fair and nutmeg, ftir them well together over a flow fire till it begins to be thick* Have ready a hundred of ^ fmall grafs boiled, then fave tops enough to ftick the rolls with, the reft cut fmall and put into the cream, fill the loaves with them. Beforr you f . y the roll*?, make holes thick in the top- cruilf and ilick the grafs in \ then lay on the piece of cruil, and Dick the grafs in, that it may look as if it wete growing. It makes a pretty fide-dilh at a fecond courfe, Tc make oyfier haves. ' FRY the French roils as above, take half n pint of oyfters, flew them in their o\A'n liquor, then take out the oyfters with a fork, ftrain the liquor to them, put them into a fauce-pan again, with a glafs of white wine, a little beaten mace, a little grated nutmeg, a quarter of a pound of butter rolled in flour; fhake them well together, then put them into the rolls j and thcfe make a prcttv fide-diih for a firft courfe. You may rub in the crumbs of two rdls, and tofs up with the oyfters* To ftew parfnifs. BOIL them tender^ fcrape them from the duft, cut them into fltces, put them into a fauce-pan, with cream enough ; for fauoe, a piece of butter rolled in flour, a little fait, and (bake the (auce* pan ofcen. When the cream boils, pour them lato a plate For a ; conier*di0it or a fide dilh at fupper. ^0 majh parfnips. BOIL them tender, fcrape them clean, then fcrape all the ibft into a fauce-pan, put :a5 much milk or cream will ftevr them. Keep them ftirring, and when quite thick, .ftir in a good piece of butter, and fend them to table. To ftew cucumbers, •PA-RE twcke cucumbers, and fiice them thick as a half- • ' crown ^ lay them in a coarfe cloth to tiratn, aiid when they are . dry, fiuur them and fry ihem hrowu ni (rcGi i>utteri| then take O 2 them . y Goo 196 ^tbi Art of Cookery^ tb«iD oiit with an •gg*flice» ]iy them in a plate before the fire^ and have ready one cucumber wholes cut a long piece out of the 'fiide^' and feoop out all the pulp ; have ready fried onions peeled and diced, and fried brown with the fltced cucumber* Fill the whole cucumber with the fr4ed onion, fcafon with pepper and fait ; put on the piece you cut out« and tie it round with a pack- thread. Fry it brown, firft flouring it, then take it out of the pan and keep it hot; keep the pan on the fire, and with oac hand put in a little flour, while with the other you ftir it. When it is thK k put in t\vc> or three lpoo!itu]5 ot wruer, nnd hdlt a pint of white or red wiac, uvo Ipuontuls of catchup, ilir it together, put in three blades of mace, four cloves* half a nutmeg, a little pepper and fair, all beat fine together ; ftir it into the f^uce-pan, then thiow in your cucumbers, ciivc them a tofs or two, then lay the whole cucumbers in the middle, the reft round, pour the ,Hauce all over, untie the cucumbers before you lay it into thedifh. Garnifli the cJifh with fried oxiions, and fend it to Cable hot* This is a ptetty Ude diih at a iirlt course. To ragoo French beanSm TAKE a quarter of a peck of French beans, ifaring theni» do not fplit them, cut them in three acrofs, lay them in fait and water, then take them out and dry them in a coarfe cloth, fry them brown, then pour out all the fat, put in a quarter of a pint of hot water, flir it into the pan by degrees, let it boil, then take a quarter of a pound of frefh butter rolled in a very little flour, two fpoonfuU of catchup, one fpoonful of mufliroom- pickle, and four of white wine, an onion (luck, with fix cloves, two or three blades of mace beat, half a nutmeg grated, a little pepper and fait ; ftir it all together for a few minutes, then throw in the beans; (hake the pan for a minute or two, take out the onion, and pour them into your difh. This is a pretty ficfe- difh, and you may garnifh with what you fancy, either pickled French beansy muihrooms, or (amphire, or any thing elfe, A ragoo of bcans^ with a force. RAGOO them as above, take two large carrots, fcrapc ajid boil them tender, then nuih them in a pan, feafon with pepper and fait, mix them with a little piece of butter and the yolks of two raw eggs. Make it into what (hapeyou pleafe, and baking it a quarter of an hour in a quick oven will do, but a tin oven is the beft ; lay it in the middle of the diihj and the ragoo round. Serve it up hot for a firft courfe. « Digitized by made Plain and Eaj[y^ 1^7 Or tbU wof, beans ragoo*4 with cabbage* TAKE a nice little cabbage, about as big as a pint baibn % ^hen the outfide leaves, top, and ftalks are cutoff, half boil it, out a hole in the middle pretty big, take what you cut out and chop it ve[y fine, with a few of tuc beans boiled, a carrot boiled and m^lhed, and a turnip boiled ; mafh all togctht^r, put them, into 'a laucc-pan, feafon them wi.:. jvepper, fair, and nntme^^ a good pic^c of butter, llcw them a few mi:iu'j?s o\ cr the lire, ilirring tile pan often. In the mean time put the cabbage into a Tauce-par. out take great care it does not fall to pieces ; put to it fouc )po ufuls of water, (wo of wine* and one of catchup ; bave a fpbonful of mufhroom-pickle, a piece of butter ^rolled in a little flour, a very little pepper, cover it clofe, and let it ftew foftly till it is tender i then take it up carefully and lay i( in the middle of tbe diibt pour your maiked roots in the middle to fill it up high, and your ragoo round it. You may add the liquor tbe cabbage was ftewed in, and fend it to table hot. This will do for a top, bottom, middle, or fide-diAi. When beans are not to be had, you may cut carrots and turnips into little flkes, and fry them i the carrots in little round flices, the turnips in pieces about two inches long, and as thick as one's finger^ and tofs them up in the ragoo. Beans ragoo^d with parfnips. ' • ' TAKE two large parfnips, fcrape them clean, and boil them in^yater* When tender, take them up, fcrape all the foft into a fauce pai^, add to them four fpoonfuU of cream, a piece of but- ter as big as an hen's egg, chop them in the fauce-pan well ; md when they are quite ^uick, heap them up in the middle of ffae diih, and the ragoo round, ' 4 Bmns ragoo" d ipitb potato^s^ BOIL two pounds of potatoes foft, then peel them, put them into a fauce- pan, put to them half -a pint of milk, flir them about, and a little fait ; then flir in a quarter of a pound of but- ter, keep ftirring all the time till it is fo thick that you can't fiii the fpoon in it hardlv for (liffnefs, then put it into a halfpenny yVelc'n c])fh, firfi: buttering the (Jifh. Heap them as higii as they will lie, fiuur them, pour a Isttlc melted butter over it, and then a few crumbs of bread. Set it into a tin oven before the ^rej and vyhen bjrown, lay it in the mi(idie of the diih, (take Q 3 great , DigitizecTby Googl I T'ii 0^ Cookery^ great care you don*C mafll it) pour your ragoo round it, and ^nd it to table hou 9 ragoo cekrf i WASH and make a bunch of celery very clean, cut it in pieces, about two inches long, put it into a ftcw paji with juft as much water as wili cover it, tie three or four blades of mace, two or three cloves, about i':venty corns of whole pepper in a mullin rag lonfe, put it into the flew- pan, a Iicdc onion, a little bundle of rwcet-hcrbs; cover it clofc, and let it ftev/ foftly till tender; then take out the ipice, onion and iweet-herbs, put in half an ounce of truffics and morels, twofpoonfuls of catchup, a Eill of red wine, a piece of butter as big as an egg rolled in flour, X farthing French rolls, feafon with fait to your palat^ ftir it all together^ cover it clofe, and let it flew till the fauce is thick and good« Take care that the roll do not breaks fhake your pan often; when it is enough, difh it up, and garniih with lemon* The yolks of fix hard eggs, or more, put in with the rolls, will make it a fine difb. This for a firft courfe. If jrou would have it white, put in white wineinftead of redf and iome cieain for a fecond courfe. ?!? ragoo mufnrooms,. PEEL and fcrape tiie flaps, put a quart into a- fauce- pan, very little fair, fct them on a quick fiie, let them boil u[), then take them off, put to them a gil! of r<*d wine, a quarter of a pound of butter roiled in a little flour, a little nutmeg, a little beaten mace, li?t it on the fire, ilir it now and then ; when it ir thick and fine, hiivc ready the yolks of fix eggs hot and boiled in a bladder hard, lay it in the middle of your diih, and pour the ragoo over it* Garnilh with broiled muihroqms« A pretiy dijb of eggs. BOIL fix eggs hard, peel them and cutthfm into thin flices, put a quarter ot a pound of butter into the ftcw- pan, then put in your eggs and fry thtm quick. Half a quarter of an hour will do ihcm. You muft be very careful not to break them, throw over them pepper, fait, and niitmeg. Jay them in yourdifh be- fore the fire, pour out all the fat, ihake in a litde flour, and have ready two fhalots cut fmall ; throw them into the pan, pour in a quarter of a pint of white wine, a little juice of lemon, and a little piece of butter rolled in flour. Sut all together till it iia thiick^ if you have not fauce enpugh^ |rut in a little more 5 Digrtized by Google made P bun and Eafy. ^99 wine, toaft fome thin flices of bread cut threc-corner-ways, and lay round your difh, pour the faucc all over, and fend it to table hot. You may put fweet oil on the toalt^ if it be agreeable* Eggs a I0 Iripi. BOIL your cgg cut them into quarters, have reaiiy haif a pint of cream, aipd a quarter of ^ pound of fre(h butter; ftir it together over the Hre till it is thick and fmooth, lay the eggs in the dilh, and pour (be faucp all over. Garnifti with the hard yolLs of three eggs CJM i» pW9^ and lay round thi: cd^e oi the diili. A ragoo of eggs. BOIL twelve eggs bard, take off the {bells, and with a little knife very carefully cut the white acrofs long- ways, fo that the white may be in two halves, and the yolkjs yirbple. fie careful neither to break the whites not yolks, take a quaiter of a pint of pickled muihrooms chopped very fine, half ap ounce of truffles and morels, boiled iii;three or ^ur fpponfuU of water, fave the » waiter, and chop the tmffle? ?nd morels very fmall, boil a little parfley, chop it (iiie, mix them together, with the truffle-water ^ou faved, grate a Httle nutmeg in, 9 little beaten mace, put jt into a fauce-pan with three fpoonfuls of water,a gillH>f red wtne^ ^ one fpoonful of catchup, a piepe of butjter as big as a Urge wal* nut, rolled in ftour, fttr aH together, and let it both In the mean time get ready your eggs, lay the yolks and whites in order in your diCb, the hollow parts of the whites u^>permoft, that they may be filled ; take fome crumbs of bread, and fry them brown and crifp, as you do far larks, WJth which fill up the whites of the eggs as high as they will lie, then pour \\\ your I »iicc all over, a^id garnifh with fried crumbs oi btead^ 1 hi^ is a very g^ei^^el pretty dilh, if it be well done. O 4 Oiglizedby C4i)OgIei 200 - - 4 Tie Art of Copkcry^ T 0 broil ^gs, . CUT a toaft round a quartern loaf, toaft it brown, lay it 0I| your difh, butter it, and very caref ully break: fix or eight eggs on the toa(l, and take a red-hot fhoyel, and hold over them. When they are dofie, Uffitczt a Seville orange over them, gra^e a little fiutmeg over it» and ferve it up for a fide-;>plate. Or you may poach your eggs» and lay them on a toaft; or toaft your hread crlfpi and pour a little boiling water over iti feafon it with ^ little fait, and (hen {ay ypar fKMched eggs on ir« V . To ir^s eggs wijb bread. TAKE a penny^oaf, foak it Jn a quart of hot milk for t^ liours, or till the breail Is foft, then ftrain it through a coarfis fieve, put to it two fpoonfuls of brahge-flour*water, or rofe- ivater ; fweeten it, grate in a little ijutmeg, take a Ititle difh, butter thp bottom of it, break in as many eggs as wilt cover thd bottom o¥tbe dilh, pour in the bread and milk, fet it in a tin- oven before the fire^ and half an hour will bake it ; it will do on a chaffing-difli of coals. Cover it ciqfe before Ihc fire, oi bake it m a How oven. ' To farce, eggs. QET (wo cabbage-lettuces, fcald them, with a few muik« ^oomsvparilciy, forrel, and chervil i then chop t^m very fm^, with the yolks of hard eggs, feafoned with fait and nutmeg \ then ftew tbem in butter ; and when they aie enough, put in a Uttid ^ream, then pour them into the bottom of a diiOi. Take the . whites, and chop them very fine with parfley, nutmeg, and fait. Lay this' round (he brim of the difli, and rua a red-hot fire- fliovel over it, to brown it. ' " ' * * ' • ' * • ' J^gg^ mtb kii^ef SCALD feme cabbage-lettuce in fair water, fqueeze them well, then fltce thdm and tofs them up in a fauce-pan with a piece of butter; feafon them with pepper, fait, and a little nutmeg. Let them ftew half an hour, chop them well to- gether; when they are enough, lay them in your difli, fry fome eggs nicely 'jK butter and lay on them, Garnifh with Seville orange. . . Dig'itized by fo fry eggs as rgund d4 ballu • Having a deep frying-pan, and three pints of clarified but- fer, heat it as hot as for fritters, andftirit with a.ftick, till it runs round like a whirlpool ; then break an egg into the middle, and turn it lounJ with your ftick, till it be as hard as a poached egi^ y the whirling rounc} of the butter will make It a? round as a ball, then take it up with a IHlc, aaJ put it in a di(h before the fire: they will keep hot half an hour and yet be foft; (b you may do as manv as you pleafe. You may ferve thefe witl^ ivhat you pleafe, nothing better th^n j^wed fjpinach, apd £j|r« iiiih witi^ orange. "Ip make an egg as big as twenty* FAB-T the yolks from the whites, ftrain than both feparate fhrough a fie ye, tie the yolks up in a bladder in the form of m ball. Boil them hard, then put this ball iptq anpuier bladder. 9nd 3Mrhite8 roi^nd it$ tfe it up oval faihtop, and boil it«r Thefe are ufed for grand fallads. TIfis is very pretty for « ragoo, boil five or 'fix yolks togetbe|[^ and lay in the middle of tl^ ragoo of e^g3 > and fo yoi| may make them of aqj fizc yon pkafe. 7> make ^^and Sfi; af eggs^ YOU muft break as maiiy eggs as the yoiks will 611 a pint bafon, the whites by themfclves, tie the yolks by thcmfclves iu a bladder round: boil them hard, thcfi have a wooJcii bowl that will hold a quart, made likv two but^cr-d iflies, but ia Lhc fh'^ps. of an egg, with a iiole ihi ough one at the top, Ycju are io gbierve, when you boil the yolks, to run a packthread through, and leave a quarter of a yard hanging out. When the yolic is boiled hard, put it into the bowl-difh ; but be cartf jl to hang it fo as to be in the middle. The firing bcin^ drawn through the hole, then clap the two howls together and tie them tight, and iVith a funnel pour in the whites through the hole j then flop the hole clofe, and boil i; hard. It will take an hour. When it is boiled enough, carefully open it, and cut the ftring clofe. Iq the mean time take twenty eggs, beat them well, the yolks by themfelves, and the whites by themfelves; divide the whites into twoy and boil them in bladders the fhape of' an egg. When fhey are boiled hard, cut one in two long-ways and one crofs* ways, and with a fine iharp knife cut out fome of the white in the middle i tte g».t.e|s in thf o,i4d^ (he two l<^^ b^m 202 ne Art of Cookery^ on each fide, with the hollow part uppermoft, and the two rounpan« throw in your beans, fry them ai a nne brown, then drain them . Ifum the fat, and lay them in your diih. Have ready a quarter ef a pound of butter melted, and half a pint of "blanched beans boiled, and beat in a mortar, with a very little pepper, fait, and nutmeg \ then by degrees mix them in the butler, and puur over the other beans. (Sarnilh with a boiled and fried bean^ made Plain and Eafy. aog bean, and fo oa till you Ell the rim of your difi). They arc very gaod without frying, and only plain butter melted over them. An amulet of iemts. BLANCH your beans, and fry them in fweet butter, with a little parfley, pour out the butter, and pour in fome cream. ' Let it fimmer, fhaking your pan ; fcafon with pepper, fait, and nutmeg, thicken with three or four yolks of eggs, have ready a pint of cream, thickened with the yolks of four eggs, feafon with a little fait, pour it in your diih, and lay your beans on the amulet, and ferve it up hot. The fame way you may drefs mufhrooms, truffles, .green peafe, afpairagus, and artichoke-bottoms, fpinach, forrel, Ucm all being firft cut into fmall pieces, or flired fine. j To make a iedn tanfey. TAKE two quarts of beans, blanch and beat tbem rcry fine in a mortar; feafon with pepper, fait, and mace; then put in the yolks of fix eggs, and a quarter of a pound of butter, a pint of cream, half a pint of lack, arid fweeten to your pa].ite. Soak four Naples bifcuits in half a pint ot' milk, mix them with the other ingredients. Batter a pan and bake it, then turn it on a difh, and flick citron and orange-peel candied, cut rmall|ajid Auck about it. Garniih with Seville orange. To make a waUr iai^f^y. TAKE twelve eggs, beat them very well, half a maticlict grated, and fifted through a cullender, or half a penny roll, half a pi nt of fair water. Colour it with the juico of fpinach, and one fmall fprig of tanfey beat together ; feafon it with fvgar to ^ur palate, a little fait, a finalT nutmeg grated, «two or three ipoonfula of rofe* water, put it into a fkiltet, ftir it all one way^ And let it thicken like a haOy^pudding j then bake it, or you may butter a ftew-pan and put it into. Better a dtfii, and lay lOver it: when one fide is enough, turn*it with the dtfli, andfiif^ .the other fide into the pan. When that is d^one, fet it into t maflereen^ tbrdw fugar all over, and garnifh with orange. Pcafe francoijc, TAKE a quart of fhelled peafe, cut a large Spanilh ontott or two middling ones fmall, and two cabbage or Silefia lettucea cut finali,. put them into a fauce-pan, with half a pint of water, feaicm Digrtized by Goggle I?, 04 The Art cf CooKcry^ ^albn them with a little fait, a little beaten pepper, aod a little ■ ^eaten inacjB. an4 nutmeg. Cover them clo(e, and let tbem flew a quarter of an hour, then put in a'quarter of a pound of frefl| ' Ibutter rolled in a iitde flour^ a fpoonful of catchup, a little piece of burnt butter as big a8 « nutmeg ; cover chem dofe, and let it fyxm^x foftly an hour, often (baking the pan. Whim k is * enough, ferve it up for a fid^^diih. For an alceration,youmay.(lew the ingredients 38 above: then take a fmall cabbaj^-Iettyce^ and half bo^l it, then drain it, cut the /l^Ocs flat at the bottom, fo that it wjll ftaod firm in the difli^ auid with a kiiife vefy carefully cut oiit the middle, leaving the outfide leaves whole* ^ut whiit you ct|t out ifiio a fauce-pan^ c)iop it, and pi^ a piece of butter, a J.ittle pepper, /alt, and nut- meg, the yolk of a hard .egg chopped, a hyf crumbs of bread, fn\x all together, and when it is hot fill your cabbage ^ put fome butter intoa ftcir-pan, tie your cabbage, and fry it till you think it is enougli; then takeit up, untie it, and firft pour the ingre- ilieots of peafe into your difli, fet theforced^-abbage in the mid- " die, and have ready fr^ur artichoke bottoms fried, and cut in tWO|. and laid iouikI the dtfh. This will do for a top-di^» Green peafe mih cream. TAKE a quart of fine green pcafe, put them into a ftcw^psn with a piece of butter as hiz as an egg, rolled in a little fiour, i'^afon them with a little fait and nutmeg, a bit of fugaras bi^ as a nutmeg, a little bundle of fweet-herbs, fome parfley chop- ped fine, a quarter of a pint of boiling water. Cover Cbem clofe, and let them flew very foftly half an hour, then pour in a (quar- ter of a pint of good cr|^am. Give it ooe boil, and ftrve it up for afidC'flate. .* ' A farce meagre cabbage. . TAiCE a v/hite-heart cabbage, as big as the bottonn of ^ plate, let it boil live minutes in water, then drain it, cut the ^ik fi^it to iland in the 4iib, then carefully open th^ leaves, and * take out the infide, leaving the outfide leaves whole. Cho|| >vbat you take out very 6ne, take the fleil^of two or three floun- flers or plaife clean fr< m the bone; chop it witb the cabbage and the yolks and whites of four hard eggs, a li^ndful of pici^ed parfley, beat all together in a mortar, with a quarter of apotfiid of melted butter ; mix it up wtt^ the yolk of an egg, and a few crumbs of bread, fill the cabbage, and tie it together, put itioto k deep ftew«pan, or fauce«pan, put to it half a pint of water, a quarter of a pou^d pf batter rolled in a little flour^ the j^olks o^ ■* ' four Digrtized by Google wtade Plain and Eajy^ 2ts_ four hard eggs, an onion fluck. with fix cloves, whole pepper and mace tied in a muflin rag, half an ounce of truffles and morels, a fpoonful of catchup, a few pickled mufiirrKirr s ; cover it clofe, and let it fimmer an hour, if you find it is not enough, you muft do it longer. When it is cut them open and take away the (eeds and firings, and beat tbe other part in a mortar, with half a pound of fugar, till it ia a pafte i then pdt to it the yolks oi {ik eggi, tHree or four^ fpoonfula of thick cream, half a Ns^plea bifcuit grated, mix the(b • together, and melt a pound of freib butter very thick, and ftir it well in; When it is cold, put a little thin pufF- pafte about the bottom and rim of your di(b | pour in the ingredieiitSf and . hake it about three quarters of an hour* To maie a fourtb orange pudding. YOU muft take the outlide rind of three Seville oranges, hoil them in iL^verai waters till rhey are tender, then pound theifi in a mortar, with three quarters ot a poundof fugar; then blanch half a pound of f\^eet almonds, beat them very hne with rofe« water to keep them from oiling, then beat fixteen eggs; but fix whites, a pouod of frefb butter, and beat all thefe together till it is light and hollow ; then lay a thtri puff^paite all over a dilh» and put in the ingredients. Bake it with your tart^* mate a lemon Ridding. GRATE the outfide rind of two dear lemorts: then t^rate two Naples bilciiits and mix with the grated peel, and add to it three quarters of a pound of white fuo^ar, twelve yolks of eogs, . and half the whites, three quarters ot a pound of melted butter^ half a pint of thick cream ; mix all well together, lay a puff- pafte all over the diih, pour tbe ingredients in> and bake it. Ail hour will bake it To make an almond pudding. BLANCH half a pound of fweet almonds, and four bitter ones, in warm water, take them and pound them in a marble mortar, with two fpoonfuls of orange-ilowei -water, and two of rofe-water, a gill of fack ; mix in four grated Naples bifcuits, three quarters of a pound of melted butteri beat eight ct^gs, ajid mix them with a quart of cream boiled, grate in half a nutmeg ai|d a (quarter of a pound of fugar^ oiix. ail well together^ make a 6 thin t Digrtized by Google made P!ain and Eajy. iqj ikin pufF-^paffe and lay all over the diflit pour in the ingredients and hake it. 7(9 boil an almond puJdingl « BEAT a pound of fweet almonds as fmall as poflible, with three fpoonfuls of rofe-water, and a gill of fack or white wine, and mix in half a pound of frefli butter melted, with five yoik.s of eggs and two whites, a quart of cream, a quarter of a pound of fugar, half a nutmeg grated, one fpoonful of flour and three fpoonfuls of crumbs of white bread ; mix ail vveii together^ and boil it* It will take half an hour boiling. To make a Jago& pudding. * LET half a pound of fagoe be wa(hed well in three or four hot waters, thbn put to it a quart of new milk,' and let it boil to« - gether till it is thick ; ilir it carefully, ( for it is apt to burn ) put in a ftick of cinnamon* when you (ct it on the fire : when it is boiled take it out; before you pour it out, ftir in h^lT x pound of frcQi butter, then puur ic into.apan, and hist up nine eggs, with five of the whiL'wb and four fpoonfuls of facie ; ilir all to- gether, and fweeten to your tafle. Putin a quarter of a pound of currants clean wafhed and rubbed, and juft plumped in two fpoonfuls of fack and two of rofc- water : mix all well together, lay a pufF-pafte over adiih, pour in the ingredients and bake it. ♦ - Tomakeatnuktpudding. YOU muft get half a pound** of millet feed, and after it is 'wafhed and picked clean, put to' it half a pound of fugar, a whole nutineg grated, and three quarts of milkj When you. have mixed ali well to?ether« break in half a pound of frefb butter; butter .your dt(h)' pottritin and bake it. ^0 make a carrot pudding. you muft take a raw carrot, fcrape it very clean and gratr- *!t: Take half a pound of the grated carrot, and a potmd of grated bread, beat up eight eggs, leave out half th6 white<, and mix the eggs with half a pint of cream : then ftir in the bread and carrot, half a pound of frefti butter melted, half a pint of faclf, ^nd three fptxunfuis of orange-dower* water, a nut- meg grated. Sweeten to your palate. Mix all ivctl ^ogecheri and if it is not thin enough, ftfr in a little new milk or crca n. Let it be of a moderate tbickncfs, lay a puiF paftc all over tlie difti, F and and pour in the ingredients. BnVe it*, it will lake an houf\* bilking. Or .you may boii it, but then jott muii in£k.butic% and put in white wine and fugar. A feccnd camt fudiiwg. . GET two penny loavfs, pare off the cruft, foak t^icm in % quart oi boilni;^ ajlk, kt it ft^nd till it is cold, then 8:rate in two or ihiee lar^ie carrot?, then put in einht eggs well beat, ar^d three q larters c f a pound of freih butter melted, grate in a iittle iiatmY«:» and iWecten to your taOe. Cover your diih with puff* paftC) pour in the ingredients and bake it an hour. f make a ewjlip puJding, HAVING got the flowers of a peck of cowflips, cut them fnall and pound them fmaH, with half a pound of Naples bif- cuits grated, and three pints of cream. Boil them a Httlcj then trfke them off the fire and beat up fixteen eeg?, with a little cream ai;d a little rofe- water. Sweeten to your palate. Alix it alt v.e!l trn^ethcr, butter a difh and pour it in. Bake it j and when it is enough, throw fine fugar over and fcrve it up. Note, New milk will do in all thefe puddings, when yoil ii4ve no cream. ^ t , 7* 9 ntMiis qmncf^ apricot^ of wk'U piOTi^ptum pudding. SCALD your quinces very tender, pare them very thin, fcrapt off the foft ; mix it with fugar very fweet, put in a little ginger and a little cinnamon. To a pint of cream you muft put ^ three or four yolks of eggs, and ftir it into your quinces tlli they are of a good thicknefi. It muft be pretty thick. So you may do apricots or whiu pear^piiuns. Butter your diib^ pouc it in and bak^ it* S> make a pearl iarlejpuddbig. GET a pound of pearl barky, wa(h it clean, put to it three quarts of new milk and half a pound of double refined fug^ir, a nutmee grated , then put it into a deep pan, anti bake it with browii i>road. Take it i>ut ofthj oven, bc;;t up fix eggs ; raiiC ill well together, butter n diftjj^ pour it in> b^kp k a|^aip an Itour. Aiid u Will be exc^-iknt* ' ' , . Digrtized by Google made PUi9 md EdJ^ - ft it To mah u Prmh 'hmtlef fuddh;^, POT to ^uait of cream (ix eggs well beatei^ half the %bitcs» fweeten to your p^hite» a little iirang«-fiower-witer^ or rofe-water, and a pouiKl of melted butter; then put in file liandftilsof French' barley, that has been boiled tender in nliik, btttiber a dMh, and put it io« ll will lake at tog biking tt it «ciiirotf-piAy» ' 9* > mah en apple pudding. TAKE twelve large pipplnsj pare them, and take out, the cores, put them into a (aucc-pan, with four or fi'/e Tpoonfuls rf water. Boil them till they are foft and thick; then beat them well, ftir in a quarter of a pound of butter, a pound of loaf fugar, the juice of three lemons, the peel of two lemons, cut thin and beat fine in a mortar, the yolks of eight eggs beat$ mix all well together, bake it in a ilack oven ; when it is near donci throw over a 1 it tie fine fugar» You may bake tt in a ptiff-paftei aa yom do the other paddings. Ta m(e M tfaSait ptid^fi^ TAKE a pint of cream, and flice in fome French rolls, at much as you think will make It thick enough, beat ten fiz^^s fine, grate a nutmeg, butter the bottom of the difti, llice twelve pip- pins into it, throw fome orange-peel and fugar over, and half a pint of red wine ; then pour your cream, bread, and eggs over it i firft lay a puff-pafte at the bottom of the dUh and round the cdgeS) and bake it half an boar. To mah a r ue pudding* TAK£ a quarter of a pound of rice, put it intoa fauce-pattt IVtth a quart of new milk, a ftic)cof cinnamon, llir it often, to Iceep it from fticking to the fauce-pan* When it has boiled thick* pour it into a pan, ftlr in a quar^r of a pound of .fi;e{h butter* and fugar to your palate; grate ifi half a nutmeg, add three or four fpoonliilft of rofe-water, and flirall well together ; when it it ccM, beat up eight eggs, with half the whiter, beat it all well together* butter a difli* and pour it in aiid:i|9.1ee it. ' You may lay a puff'-pade iirft alt over the difli'$ for change, put in a fe^v «ttriaats and fweet-meafsj if . you Qhufc it* Digrtized by Google < 212 J fccond tice pudding. ^.^ GET )iftl£ II pound of cj^Ot put to it thrce^iiarls of mitk, ftir ill half a polimi of fugar^ grate a fmali nutmeg in, and break in halfra pound pf frefli but(ef ^ )>utter adiih, and pour it.ln aad Jbisd&e it. You may add a quarter of a pound of currants, for change.*;..lf }[qu boil the rice and milk^ aod thcii fiir in the Ibgar, you may bake it before the fire, or in a ttiHOveib - You may add ^ggs, but it will be good without* J third rice pudding. TAKE fix ounces of ihe flour of rice, put it into a quart of milk, and let.it boil till it is pretty thick, ftirring it all the Vfhilei then pour it into a pan, ftir in half a pound of irefh butter and a quarter of a pound of fuc^ar; when it is cold, ■grate in a nuuneg, beat fix egi^s with a fpoonful or t\vo or lack, beat and itir all well together, lay a thin puft-paite oa the bottom o/ your diib, pour it in and bake it* * ^0 beil a cufiard pudding. TAKE a pinrof cream, out of which take two or three fpoon- fuls, and mix with a fpoonful of fine flour ; fet the reft to boil. When it is boiled, take it oft, ami lUr iii the cold cream, 2nd flour very well; vUicn it is coo], beat up five yolks and two whites ot eggs, and liir in a little fait and fome nutmeg, and two or three fpoonfuls of fack j fweetcn to your palate 5 butter a wooden bowl, 2ud pour it in, tic a cloth over it, and bcwl it half an hour. VVhcii u is enough, untie the cloth, turn the pudding ooL into your diib, and pour melted butter over it» T 0 make a fiour pudding. TAKE a quart of milk,1>eat up eight eggs, but Ibur of the whites, mix with them a quarter of a pint of milk, and fttr into that four large fpoonfuls of flour, beat it well together, boil fix bitter almonds in two fpoonful 9 of water, pour the water into the eggs, blanch the almonds and beat them fine in a mor- tar ; then mix thtna in, with haJfa large nutmeg and a tca-fpoon- iui of liilt, then mix in the reft of the milk, flour your cloth -well and boil it an iiour ; poui ov.dtcd butter over it, and fugar if you like it, thrown all over. Obferve a] wavsj in boiling pud- dings, that the water boils before you put them into the pot, -Afid have ready, when they arc boiled, a pan of clean cold water^ Dig'itized by juft give your pudding one dip in, then uiitiej^hc cloth, ^nd it . will turn out| without ilickiag to tbe clothe - ^ , . » '. > , ^ - /I • • - . I -7. - *. i • * ■ \. ■ " ' ' ■ . . » TAKE a quart of milk, beat up fix- eggs, half ^ the whites^ mix as above, fix ipoonluls of flpujc, a tea*lpoonful)of; fadt^anij ^ oneof beaten ginger i then nfiix^U together, boil.it. anhouri and a quarter, find pour .melted butter, over iu* .You may 'put i^ fgg^, if .y9u h9.v« ptlentyt ^ ctongOi aoA half a pound ofpruDCs or curraptti, lit ^rz " • ' ' make a hatter puddhi^ wUbout eggs* f', I \ : XAKE a: quart of miJk, mix fix fpoonfaUiofafoMT* witKjj little of the milk ixS^ a t^sufppqfftfui oi fair, two ifia»rpoOAfui9 of iae^tcn ginger^ ^tA tffSO.of the t|ni4l4>fie(9f AffiroiP^ jJienmiic ail together, aflMt bicA It aD^ho^rv::L*Y^Uri94y^«^^^ you think proper. ^ J , \. .i \- :vv.: -.-ir . , ^ { . $r ilnt pafte; 'then ankr ilMflilr by degrees with the cream, till they are well mixed inthei!rcam# then take the yolks of eight eggs, the whites of but four, beat them well and mix them witb; y out cream, thca ^li^ all well to- gether. A wooden difli is beft t6 boil it in \ but if yo^ bpj) it in a ciocbf be fure to dip it in the hot wafer and flour it 'Wella tie it loole and boil it half an hour. Be furef th^ water boils when you put it in, and keeps bcriling all the^time. When it is enough, turn it into your di(h, mdt buttcr aW^ put in two or three fpoonfuls of white wine or fack, give it a boil and pour it over your pu; ding ; then ftrcw a good dejl of fine fugar all over the pudding and difl), and fcnd-it to^ tabic hot. New miilc vvii! do, when you cannot gct^cieaoi* Yoia maj^ for qh^geputia a few currants- ' - * : . » , • . . .. make an ordinary bread fiiddtag. TABLE two halfpenny indls, ilice th^m thin, cnift and all, pour over them a pint of jiew milk bofl^g ho$,' coyer them clpfe, lei it ftand fome.hottis to Ibalc ; thjCfi l^eat it w^ wiih» little melted butter, and beat up the yolks and wliites of two cgga, beat all together wcH with % little ialt« Boil it half an hour \ when it is done, turp it into your diih, pour melted but- ter and fugarover itt Some' love a little Vinegar in the buttcn If your ions arc ilalesand grated, they wiU do better i add a llttla l^inger. You may bake it with a few curranta* ^0 make a Med bread pudding, • TAKE the crumb of a penny-loaf, as much flour, the yolks of four ecgs and two whites, a tea-fpoonful of ginger, half a vound of raifins ftoned, half a pound of currants clean waflicd ^d picked, a little fait. Mix Brft the bread and flour, ginger, fait and fu2;ar to your palate, then the eggs, and as much milk aa will make it like a good b«tter| then fruit, butter ^he di(bt foot i( in »fid ba«« it. Digitized by mad£ Plain mi £aj^. & 1 5^ i^AJit St pcntiy iM, pour overit 9 p\rtt of millcWlrng- "iHJti cover it clofe, let it ftand tilt it has Soaked up the milk ; then tic it up in a cloth, and boil it a qirarterof an hour. When it is done, lay it in your difli, pour nieked butter over it, ai»d throw fugar all over j a fpoonful of wine or ro c water dcyps. as well in the butter, or juice of Seville orange. A French nuncIiLt does beft? but there are little loaves made on parprjf'e for the ui^« A French roli or oac cake docs very wdi boikd ■' . 'Sn make a ihefimi puddiffg. ' PUTtdozen anda halfof chefnuts into a fkillet or faure paa qf water, boil them a qtiarici of aa hour, then blanch an J pvjet them and beat them in a marble mortar, with a Jitilc oran^t- flower or rofe-water and fack, till they nre a fine thin pailt-; then beat up twelve eggs with half ihe wiiites, and mix thr^m well, grate half a nutmeg, a little fait, mix ihcm»with ihrce pints of cream and a paund of melted bur'cr, fvvecten it to your paiate and mix all together. Ldy a puff-palle all over trie difti, pour in the mixture and bake it. W hen you can't getcea*n take thr^e- pints of mii)c:^beat up the^oUcsof four eggs ^jid (iit into the milk, fet it ovof the £fe, ftirriag it aU thc.ume*uU U is ic^ldiog Jbot, tb(n mix t( In the room^f.tbe cream* T 9 make afint plain baked pudding* • YOU mud take a quart of milk, ami rut three bay- 1 reaves into it. When it has boileJ a little, \\\A\ fine fl mr, make it int.)a hafty-puJding, with a.httle ialt, pretty thiek; take i: off" the iirie, and iiir in half a pound of butter, a c|U:iMcr a paund of fugar, beat up twelve egvs and half the whites, ilir all well to- gether, lay a puff-palic all ovei;^Lhe ^iOi aadp04r in your^AulF* 4UI hour Will bake 4t« , i . ^ x To mak^ freily litlk cbeefe^curdpiiddingfm ' You hfiuft take a gallon of milk, and turn it wkh runnetf then drain all the cued from the whey, put ihe curd into^a mortar^ «)id beat it wkh hal€ a pound of frelh butter tili tbejbut* eerattd irurdwrci mil mixed } then beat fix eggs, half th&.white«t hnd ftratn themio the^curd, cwo Naples bifcuit», or liaU' a penny roll grated } niix all thefe' together, and fweeten to your,p4* bte^ butter your patty-pans, and^fiiKtbeoi with the ingredi^m^* 1 P 4 BAkr Digrtized by Google 2l6 The Art of Cv^iery^ . Bike them, but don't let your oven be too hot ; when they are 4lone, turn them out intoa di(h, cut citron and candied orange- peel into'little nartowr bits, about an inch long, and blandied almonds cut in long flipt, ftick them here and there on the tops' qf the puddings, juft as you fancy ; pour melted butter with a little fack in it into the di(h» and throw fine fugar all over the puddings and dilh» They make a pretty lide*diftu Tif make an apricot pudding. CODDLE fix large apricots very tender, break them very fiiiciU, I wceten them to your talte. When they are cold, add fix eggs, only two whiles wcl! beat j mix them well together with a pint of good creani, l^iy a pufF-pafle all over yuur difli and pour in your ingredients. Bake it half an hour, dou't let the oven be too hot ; when ic is enough, throw^ a little fine fugar aU' over it, and ienJ it to table hot* 'I To make the Ipjviiich almond puddit^. : STEEP fomewhat above three ounces of the crumb of virhite bread diced, in a pint and a half of cream, or grate the bread,' then beat half a pint of blanched almonda very fine till they are like a pafte, with a little orange>^flower- water, beat up the ^olksof eight eggs and the whites of four : mix all well together, put in a quarter of a pound of white fugar}' and fiir tn a little melted buttcfr, sb6«it*a quarter of a pound yMty z ibeet of puff* pafte at the bottom of your di(b and pour in the ingredients* Half an hour will bake it. To make a venniceUi pudding, YOU mt)ft take the yolks of two eixgs, and mix it up with as much flour as wiil make it pretty ^\^^ fo m you can roll it out irery thin, like a thin wafer ; and when it is fo dry as you can roll it up together without breaking, roll itas clofe as you can | then with a fharp knife begin at one end, *and cut it as thin as you can, have feme water boiling, with a little fait in it, put in the pafle, and jud give it a b6il for a minute or tw'o \ theiuhrow it inio a fieve to drain, thep take a pan, lay a layer of verhii* cell! and a layer of buttca,- and fo on. When icia.cool,. beat it up well together, and mek the reft of the butter ai|d pour on it \ beat it well (a pound of butter is enough, mix half with the pafte, and the other half melt) grate the crumb of a penny loaf» and mix in beat up ten eggs, and mix in a fmall nutmeg grated, a gill of ftck, qr (bme rofe*water, a tea-fpoonfiil of £St, bqat St made Plain and Eajy, > 21 7 a2I well together, and fweeten it to your palate; grate a little lemon^pecrin, and dry two large blades ot mace and beat them fine. You may, for change, add a pound of currants nicely waflied and picked clean butter the pan or diih you bake it in, and then pour in your mixture. It will take ati hour and a half bakilng; but tke oven muft not be too hot. If you lay a good, thin cruft round the bottom of the ddh or fides, it y/ill be better. Puddings for UltU dijhes. YOU mufltake a pint of cream and boil it, and flit a half- pfinay loaf, and pour the cream hot over it, and cover it ciole till it is coldj then beat it fine, and grate in halt a lari^e nutmeg, a quarter of a pound of fugar, the yolks of four eggs, but tw() lyhites well beat, beat it all wclJ to -ether. With the half of this fill four little wooden difhes ; colour one yellow with faf-. fron, one red with cochineal, green with Che juiceof fpinach, and blue with fyrup of violets j the reft mix with an ounce of fweet almonds blanched and beat fine, and iilladifh. Your ^iCies' inuft be fmalJ, and tic your covers.over very clofe.with pack- thread. When your pot boils, put them ' An hour will boil; thero; when enough, 'turn them out jfn a difli, the white one til* ttie middle, and the four coloured ones round. When they arc enough, melt fome frefli butter wiih a glafs'of fack', "and pour ^ over, and throw fugar all over the dtfli.. The white pudding- di(h muft be of a larger ^ze than the reft } and be fure 10 but- ter your dilbea well before you put them jn, and dbh'( fill them toofuU*' / . To make a fweei-meai pudding. PUT a thin pufl^pafte all over your difh ; then have candied orange, and lemon-peel, and citron, of e^ch an ounce, flice ihcm thin, and lay them all over the bottom of your dilh 5 then beat eight yolks of e^rgs, aiui two wintes, near half a pound of fugar, and half a pound of melted butter. Heat all wcW to<^e-' ther ; when the oven is ready, pour it on your fwectn^cars. Art hour or lefs will' bake it. The oven mulloot be too hot« ^ To make a Jine plain pudding, GET a quart of milk, put into it fix laurel -leaves, boif it, then take out your leaves, and Oir in as much Hour as wilt make it a bafty- pudding pretty thick, lake it off, and then ftir in half, a pound of butter^ then a quarter of a pound of fu gar, a fmall nutmeg grated, and twelve yolks an^ fix whites o£ eogs well Dig'itized by ut Tbe^of.Cookefy^ ' vrell beaten. Mix ill well together, butter u iiOi anS^ulf til, your fttiK A little itidte ttian half anfiput Will bake it; * « «' , , , , ... . I • I PET a quart of cneaoit' boil it with four or five !z jrcl- leavcs i then take tbeai put, and break in half a poyn^i^f ^^.ar. pics bifcuits, half a pound of butter, fome fack, nutmeg, and a little fait I take it off the fire, cover it up^ when it is almon; cold, put in two ounces of blanched almonds beat fine and the yolks of.fivje cg^. Mix all well together, Uti& hake it id a tkioderate oven half an hour. Scrape fu^ar on k> as i^goesimotbeoveju: t • ' ♦ make *r bretid and butter jpuddtiig. ' GET a penny loaf and cut it into thin flices of bread and butter, as you do for ten. Butier your did) as you cut them, lay flices all over thediHi, then ftrew a few currants clean waOi- ed and picked, then a row of bread and butter, ihen a few cur- rants, 2nd fo on till all your bread and butter is in ; then take a ijiht, of milk, beat up four cgg8,.j^Jiuj^ fait, half a nutmeg, grated^ mix all together with fugar to your taftej pour this ovef the bread, and bake it half an hour, A puff-paue under doe9 Ifeft. You ^ay put in twp fpoonfuU of rofe- water* To make & boiled rke pudding, , HAVING got a quarter of a pound of the flour of rice, put it over the iue witli a pint of milk, anci keep it iliniug con- llaiuly, that it m.sy not clod nor burn. Vv hen it is of a good thicknefs, take it of}', and pour it into an earthen pan j ftir in half a pound of butler very fmooth, and half a pint of crcamor new milk, fwectcn to your palate, grate in half a nutmeg and the outward rind of a lemon. Beat up the volks of fix eggs and two whites, beat all well together j boil it either in Imall china bafons or wooden bowls. When boiled, turn them into g diib, pour melted butter over thean,' with a little iack,; aud throw.fugar all over. To make a cheap rJce pudding, ET a quarter of a pound* of riccajnih half a pound oF -riu- fms iter. cd, and tie them in a c1oth«* Give the Hce a great deal f.i raon^. to fwcll. Boil it two hours : vvhen.it is enough turn it hito your diih, and ^/uuf melud butler aaJ fugar over it, with a iuLic nutmeg,- , « - .J , * Dig'itized by maJe Plain and Eafy. 2 f J ill, t-^J ' * * ' ^^c^ /^it^/'c" a cheap plain rice pudding, GET a quarter of a pound of rice, tie it in a cloth, but give room (ox fwelHng. Boii it;«r koBTft. then take it up, untie it, •Qd wilh a^pqon flir in a c^farter of a pound of b/umefv fome' nutmeg- and fweote^ id your taile,.Uien tie it up clor« WoA MUl^Pther hour } {Jsjcn tfike.it up|.tmra.ii into your .'i/L' /. - ; 1*0 make a d?tdp i'ahd rice pudding, • • • . YOU muft take a quarter of a pound of rice, boil it in a i|}uart of new milk, ftir it that it does not burn ; when it bc- jrins to be ijitck, take it qF, ll;t it ftand till ir i^a little coo^; Sieiif tfif M WeU a quartff of a pound of' btrctt^r^ und fagar v6 jour palate ; grate a fmaii nutaieg» butter your diih^ poor it ih^ Wid bake it* . ■0 p \ • '"TAKE a quarter of a peel: of (pinacb, ^rcl:ed nnJ waflfwd clean, put it inio a faucc pan, ivitti a iuilc ijk, covli it dole; and when it is boiicd jufl: tender, throw it into a ficve to drain ^ then chop if with a knife, beat up fix eggs, mix well with it halt a pint oi cftam and a ftale roll grated fine, a little nut- meg, and a quarter of a pound or melted butter; ftlr all well together, put it into the fauce-pan you boiled the fpinach, und keep fiirring it all the liine till it begins to thicken ; then wet and flour your clt th very well, tie it up and bdil it an hovn. When it is enough, turn It into your di(h, pour melted butter over it, and the juice of a Seville orange^ if you like it ; as to fugar, you mufl add, or let it alone, juft to your taftc» You inay bake it } but then yon fliould put in a quarter of a pound of f^gar. You may a^d biicuit in the room of bread» if. )0t» )ike it bettec To make a qudklng funding. Take a pint of good cream, iix e^gs, and half the whiter, beat them well, and mix wi'h the creamy grate a iuile nut- meg in, add a lit tie fair, rmJ a little rofc- water, if it be agreeable; - grate in the crumb ol a halfpcnr-y roll, or a fpooniul tj^ flour, 'firit iTiixed with a li;iic of the cre.mi, or a fpoonful i f t^e^ur of iic^t wbtch you picdfc. £utC9f a d^tb Wwi]| and Digrtized by Google I s so Ai4 ef Cmk^fj^ . flour it; then put in your mixture, tic it not too clofe, and boil it half ai) ^our faft. Be Aire the water boils belore you put It in* r ■ ^0 maki a cream fuMng. ^ TAKE a qaart of cieam^ boil it with a blade of mace, an! half a mitmeg grated, let it cool, beat up ei£;bt'eggs,, aitd three whitest mm them well; mix a fpoonful of Hour with them* a quarter of a pound of ahnoiidr blanched^' and beat tery fine, with a fpoonfnl of orange- flower or rofe- water, mix wim the eggs, then by degrees mix in the cream, beat all well toge* thcr, take a thick cloth; wet it and flour it well, pour in your Ituir, tiu it clofe, and boil it half an hour. Let the water boil all the time faft j when it is done, turn k into your difli, pour melted butter over, with aiuile Tackj and throw iiae (ug^ all over.it. \ . , . • r 0 make a prune pudding. TAKE a quartof milk/beat iix:egg8; half the whites, with half a pint of the milk and four fpoonfuls of floiur> a Httle fait aQd;^WP fpoopfula of beaten ginger; then by degrees mix in all the milk) and a^pound of prunes, tie it in a clotb, ^p^l it an j)our, melt butter and pour over it* Damfons.eat ,well doiieihis way in the rooni of prunes* . T.^ ^ . * : ^0 make a fpoon/ul pudding. TAKE a fpoohitil of flour, a fpoonful of cream or milk, an egg, a little nutin^, ginger and i'alt; mix all together, and boil it in a littlie wooden diih half an hour. You may add a few currants* To make an apple pudding* MAKE a good pufF pafte, roll it out half an inch thick, pare your apples, and core them, enough to fill the cruft, and clofe it up, tie it in a cloth and boil it. If a fmall pudding, two hours: if a large'one, three or four hours. When it is enough turn it into your diOi, cut a piece of the crufl out of the top, butter and fug n it to your palate ; lay on the crufl again, and 'fend it to table hot. 'A pear pudding make the fame way. And thus you may make a damfon pudding, or any fort of plumS) apricots, cherries, or mulberries, and are very fine* Dig'itized by nuidi Plain and Ea^ at i S* 7 make yeaft dumplings. FIRST make a light dough as for bread, with flour, water, fait and yeaft, cover with a clot,h, and fct it before the fire for half an hour ; then have a fauce-pan of water on the lire, and when it boils take the dough, and make it into little round balls, as Dig, as a; large hen's egg i then flat them with your liaodt and put them into the boiling water ; a few minutes boiU tbem. Take great care the^ don't fall to the bottom of the pot or (auce-pan, for then they will be h^vy ; and be fure to keep Ae water boiling all the time. WheiP thpy are enough, take thtm up (which they will be in ten ipinutes or lefs) Jay them in your dllh, and have melted butter in a cup. As good a way as any to fave .trouble, is to fend to the baker's for half a quartern ef dough (which will make a great many) and then you have only the trouble of boiling it. . . To make, Norfolk dumplings. MIX a good thick batter, as for pancakes ; take half a pint ^ of milk, two eggs, a little fait, and make it into a batter with flour. Have ready a clean fauce-pan of water boiling, into which drop tbis^batter* Be fure the water boils faft, and two or three minutes will boil them % then throw them iota a fieve to drain the water away, then torn them into a e:i pour i^ your wine and eggs and C(..vef jOiir pye. iJuiwv i; half an hour, 91 till the wiuii i^, dune* * ....... To Dig'itized by To make a potaloe fye* BOIL three pounds of potatoes, peel iiiefn» make a good craft sod lay in your diih ; lay at the bottom half a pound of butter, then lay in your potatoes, Umyvr over them tliree tea-fpoooMa of lalt, and a fmatl nutmeg grated all over, fix eggs boiled bard and chopped fine, throurall over, a tea-fpoonful of pepper fi;rew«» ed all over, then half a pint of white wine« Cover your pye, and bake it half an hour, Qr till the crufl: is enough* Ho make an onion pje* WASH and pare Come potatoes, and cut them in flices, peel ibme onions, cut them in ilices, pare fome apples and ilice them, make a good crud, cover your diA, lay' a quarter of a pound of butter all over, take a quarter of an ounce of mace beatfine, a nutmeg grated, a tea-ipoonfu! of beaten pepper, threo tea-fpoonfuls of fait, mix all together, ftrew. fome over the but- ter, lay a layer of potsto.es, a layer of onion, a layer of apples, and a layer of eggs, at^d fo on till you have filled your pye» ilrewing a little of the ieafoning between each layer* and a quarter of a pound of butter in bits, and fix fpoonfuls of waters Ciofe your pye, and bake it an hour and a half. A pound of potatoes, a pound oi onions, a pound of apples, and iwelve eggs will do* 3a mke an mmgeado ^e, MAKE a good cruft, lay it over your difli, take two oranges^ boil them with two lemons till tender, in four or five quarts of water. In the laft water, which there muil bij about a pin^ of, add a pound or loaf (ugar, boil it, take them out and flice them into your pye; tlicn pare twelve pippias-j core them and give them one boil in the fyrup ; lay them all ever the ora;igc and lemon, pour in the fyrup, and pour on them iome orange- ado iyrup. Cover your py$, and bake it in a Aow oven half an hour. . ' To make a Jkirret pye. TAKE your fkirrcis and boil thcni tender, pre! thc;n, (lice thcin, fill your pye, and take to half a pint of crca;;. the yolk of an egg, beat fine with a little nutmeg, a little beaten liia^c jiui* a little fait ; beat all together well, with a quarier of a pound of fre(h butler melted, then pour in a? much as your diHi will holJ, put on the top crull and bake it half an hour. You may pat * Digrtized by Google J made Plain and Eafy. 225 iir (bme hard yolks of eggs i if you cannot get cream, put in diilk, but cream is bcft. Aboitt two. pounds of t|)e root will do« Ito make an apple pie* MAKE a good pufF Dafle cruft, lay fome round the fides of ihe difh, pare and quarter your apples, and calce out the core?, ]ay a row of apples thick, throw in half the fugar you dengn for your pie, mince a little Icmon-pecl fine, throw over and fqueeze a little lemon over them, then a few cloves, here and there one, then the refl of your apples and the reit of your fu- gar. \ ou muft fweeten to your palate, and fquecze a little more lemon. Boil the peeling of the apples and the cores in fome fair water, with blade of mace, till it is very good ; flrain it and boij the fyrup with a little fugar, till there is but very little and good, pour it into your pie^ put on your upper , cruft and ba ke it. You may put in a little quince or marmaladet ^ tf you pieafe. Thus make a pear pie» but don't put In any quince. You may bunef them when they come out of cbe oven : or beat up the yolks of two eggs and half a pint of cream, with a little nut* meg, fweetened with fugar, take o^F the iid and pour in the cream. Cut the crud in little tbree*ct>rner pieces, flick about the pie and fend it to table* IT ? make a cherry pie. MAKE a good craft, lay a little round the fides of yom difh, throw lagar at the bottom ; and lay in your fruit and fugar at top. A fcv/ red currants does wcii with them; put on your lid, and ixfict^ in a flick oven. Make a plumb pie the farr^e way, and a gdofeberry pie. If you would hiive it red, let it ftand a good while in the oven, af- ter the bread is drawn, A cuitajd is very good with the.gooie-. bcjry pie. ^0 make a falt-jijh pie. GET a ftde of falt-fi/h, lay it in water all night, next morn- ing put it over the fire in a pan of water till it is tender, drain it and lay it on the drefier, take ofFail the (kin and pick the Ofieat clean from the bones, mince it fmall, then take thecruifab of two French rclU, cut in flices, and boil it up with a quart of new milk, break your bread very fine with a fpoon, put to It jrour minced falt'iiib, a pound of melted butter, two fpoon- Digrtized by Google 226 Tbi Art your eel in» put in Che eel bones, boil them imth a little mace, whole pepper* an onion, fome fweet-herb$» andi^ anchovy. Boil it tUl therels about half a pint, flrain it^ - add to it a quarter of a pint of white winr^ and a lump of but* ter mix'd in a very little flour ; boil it up, and pour into your pie. Rut on the lid, and bake it an hour in a quick oven. If there be any force meat left after filling the belly, make balls of ir, $nd put into the pie. If yo^ have not liquor enough, boil H few fmall eeU) to make enough to fill your difh, * ^ 7(? make a foal pie* MAKE a gnod cruft, cover your difli, boil two pounds of eels tender, pick all the fiefh clean from the bones: tnrow the bonet into the liquor you boil the eels in, with a little mace and fait, till it i>very good, and about a quarter of a pint, then ftrain if. In the mean time cut the fiefh of your eel fine, with a little le- mon-peel (bred fine, a little fait, pepper, af?d nutmeg, a few crumbs of hre:td, chopped parfiey, and an anchovy; melt a quar- ter of a p^und uf butier, and mix with it, then lay it in the difli, cut the flefh of a pair of large foals, or th ee pair of very fmall ones, clean ^rom tne bones and fins, lay it put on your cover, and bake i( in a How oven. ' ' To make a mu£el pie,^ MAKE a good cru(ly lay U ail over the diih^ wafli your mufieis clean in feveral watefs, then put them in a deep itew- pan^'Cover them and let them ftew till they are all open» pick tlicm out and fee there be no crabs under the tongue ; put them in a fauce-pan, with two or three* blades of mace, ftrain the li- quor juft enough to cover theoi) a good piece of butter and a few crumbs of bread j flew them a few minutes, fill your pie, put on the lid^ and bake it half an hotir* So you may make an oyfter pie. • To make Lent mince pieces. ' SIX eggs boiled bard and chopped fine, twelve pippins pared and chopped fmall, a pound of raifms of the fun fton^ and chopped fine, a pound of currants waflied, picked, and rubbed clean, a large fpoonful of fine fugar beat fine, an ounce of citrod, an ounce of candied orange, both cut fine, a quarter of an ounce of mace and cloves beat fine, and a large nutmeg beat fine ; mix all together with a gill of brandy, and a gill of fack. Make your crud good, and bake it in a flack oven. When you make your j^ie, fqueeze in the juice of a Seville orange, and a glafs of red wine. ' To collar falmon. TAKE a fide of falmon, cut ofF about a handful of the tail, wafti your large piece very well, dry it with a clean cloth, wafh it over with the yol|cs of eggs, aud then make force-meat with what you cut off the tail ; but take off the fkin, and put to it a handful of parboiled oyffers, a tail or two of lobliers, the yolks of three or four eggs boiled hard, fix anchovies, a hand- ful of fwcet-herbs chopped fmali,a iittlc Uk, cloves, mace, nut- megs made Plain and Eafy, 229 megt ptpper beat fine, and grated %read. Work all thefe toge-* ther into a body, with tbe yolks of eggs, lay it all over the flefliy part, and a littie more pepper and faJt over (be falmon ; fo roll it up into a collar, and bind it with broad tape, then boil it In water, fait, and vinegar y but let fhe liquor boil firft, then pot in your collars, a^bunch of fweet herbs, iliced ginger and nut- meg ; Jet it boil, but not too fad*. It will take near two hours {joiltng. When it is tnough, take it up into your foufing-pan and when the pickle is cold, put it to your falmon, and let it iiand in it till ufed , or otherwifeyou may pot it. Fill it up with clarified butter, as you pucfuwJs^ that way wiil keep longed. ^'0 collar eels, » TAKE your eel and cut it open, take out the bones, cut off the head and tail, lay the eel flat on the drefTer, and flired ibnie' fage as fine as ppffible, and mix with it black pepper beat, grat- ed nutmeg and fait, lay it alt over the eel, roll it up hard in lit- tle cloths; and tie both ends tight ^ then (et over the fire (bme water, with pepper and fait, five or fix cloves, three or four blades of mace, a bay leaf or two* Boil it, bones, head, and tail well together; then takeout your heads and taifs, put in your eels and let them boil till they art tender ; then take them out, and boW the liquor longer, till you think there isenough to cover them. Take it off, and when jCold4>our it over the eels, and co« ver it clofe. iJoo't take off the cloths till you ufe them, pkklc or hake herrings, SCALE and wafh thetn clean, cut ofF the heads, take out the roes, or wafh them clean, and put them in again juft as yoii like. Seafon them with a 1 ittle mace and cloves beat, a very little beaten pepper and fiU, by them in a deep pan, lay two or three bay leaves between each lay, then put in half vinegar and half water, or rape vinegar. Cover it clofe with a brown -paper, and jend it to the oven to bake ; let it ftand till cold, then pour oAT thatptckl^, and' put fi:e{h vinegar and water, and fend them to^ the ovep again to bake. Thus do fprats ; but don't bake them^ the fecond time. Some ufe only alUfpice, but that is not fo good. - « To pickle or take mackreh to keep all thyeaf. GUT them, cut ofFtheir heaJ?,cut them open, dry them very well with aclcan cloih, take a pan which. they will lie clever- ly in, ijiy a few bay-leaves ai the bottom, rub the bo«e with a ' . O 1 ■ liCtle $30 ^he Art of Cookery^ li tie bay-falt beat 6ne, take a little beaten mace, a few donet . btat f^ne, black and white pep|>er beat fine; mix a titlle falt^ jub them iniide and out with the fptce, lay them in a pan, and between every lay of the inackrel put a few bay-leaves; then co* ver them with vinegar, lie them down clofe with brown paper, - put them into a (low oven : they will take a good while doing; when they are enough, uncover them, let thtm iland till cold ; then pour away all that vinegar, and put as much good vinegar . as will cover them, and put in an onion duck with clg^es. Send tham to the oven a - ain, let them ftand two hours in a very (low oven, and they will keep alLthe year ; but you moft not put in jrour hands to take oiit the mackrel, if you can avoid it, but take- a flice to ta^e them out with. The great bones of the mackrel ..taken out and br^iledj is a pretty little plate to fill up the cor* inerbf a tablov 2I0 foufi mackreL You muft wafh them clean, gut them, and boil them in fait and water till ihty are enough ; take them or^t, lav them in a clean pan, cover them with the liqijor, add a If.tic vuiegiif^ and ivhen you fend them 10 uble, lay kuntl over them. ITo pot a lobfter. ^ TAKE a lifre lobi^er, boil it in fait and water, and peg It that no water gets in'} when it is cold, pick out all the flefh and . body, take out the gut,, beat it fine in a mortar, and featbn it with beaten mace, grated nutmeg, pepper, and fait. Mix all to« gether, melt a litUe piece of butfer as big as a large walnut, and ntix it with the lobfier as you are beating it; when it is beat to a parte, put ir into your potting-pot, and put jt down as clofe and hard as you can; then fet fome frelb butter in a ieep broad pan before the fire, and when it is all melted, take ofF the fcum at ^ the top, if any, and pour tbe clear butter over the meat as thick as a crown-ptece. The whey and churn-inilk will fettle at the bottom of the pan j but t^ke great care nc^rte of that goes in, and always let your butter be very good, or you will fpoil all ; or only put the meat whole, Vith the body mixed among it, laying them as clofe together as you can, and pour the butter over them. You muft be furc to let the lobfter bo well boiled. A middling one will take half an hour bailing. * Digitizecl by Goc^^c ,\ nutib Plain snd Eajy^ tjt Tcfotttts.' ' TAKE a 1 argc cel. fkin it, cleanfe ir, and wafh it ver^ rlcnn, dry vl in a cloth, and cut it into piece s as long as your finger. Scafon them with a little beatrn mact- and n utmeg, pepper, fait, «nd a little fal- prunella'heat fine , hv them in a pan, then ^JOur as much good butter over them as will cover them, an^ clarifted as above. They muft be baked half an hour in a quick oven; jf a flow oven longer, till they arc enough, but that you muft judge by the largenefs of the eels. With a fork take themoiir^ and lay them on acoarfccloth to drain. Wheo they are quiicf icojd, feafon them again with the fame feaibning, lay them in the pot c-ofe $ then take oft the butter they were baked in clear from the gravy of the fiih, and fet it ia a difti before Ihe fire. When it is mctttd pour the clbar Imitfr over the eels, and let . them be covered vvith the butter. . ^ ' In the fame manner you may pot what you pleafe. You imijr bone your eels if you cfiufe it^ but then don't put in aiiy ftiU "prunella. ' * - pof lampreys. SKIN them, clcanfe them with fait, and then wipe them dry i beat fome black pepper, mace, and cloves, mix them with fait, and ieafon them. Lay them in a pan, and cover them with clarified butter. Bake them an honr ; o-iirr them as the eels, only let them be fe^foned, and one will he enough for a pot. You miift fen I oil them well, ici youf buuer be gopd^ aad they, will keep a long time* ^0 pot cham* AFTER having clcanfcd them, cut off the fills, tails, and heads, then lay them in rows in a long biking-pan | cover tfaAcRl' with butter, and order them as above. To pot a pike. ^ YOU miffl fcale it,«ut off the bead* fplit it, and take out the chine- bone, then ftrew all over the infide fome bay-falt and pepper^ roll it lip round, and Jay it in a pot. Cover it, and bake it an hour. Then take it out, aiid lay it on acoarfe cloth to drain ; when it is cold, put it into your pot, aoii cover ii with darififid butter« Digitized by Tbe Att 9f Cookery ^ pot falfmt. TAKE a piece of frcfh Talmon, fcale it, and wipe it clean, (let your piece or pieces be as big as will lie cleverly on your pot) feafon ft with Jamaica pepper, black pepper, mace, and cloves beat fine, mixed with fait, a little fal prunella, beat fine, and rub the bone with. Scafon with n little of the fpice, pour clanfiecl butter over it, and bake it well. Then take it out carefully, and Jay it to drain ; when cold, feafon it well, lay it in your pot clofe, and covcc it with clarified butter, as a- bove. ThuiB you may do carp, tench, trout, and feveral forts of ^ Jnotb$rwaftopotfaimn. SCALE and clean your falmon down the back, dry if well, and cut it as near the fliape of your pot as you can. Take two nutmegs, an ounce of mace and cloves beaten, ha] f an ounce of white pepper, and an ounce of lalt i then take out all the bones, cut off the jole below the fins, and cut off the tail. Scafon the fcaiy fide firft, lay that at the bottom of the pot ; then rub the feafoning on the other fide, cover it with a difli, and let it ftand all night. It muft be put double, and the fcaly fide, top and bottom ; put butter bottom and top, and cover the pot with fome ftift' coarfe parte. Three hours will bake it, if a large fiih ; if a fmallone, two hours ; and u lun it comes out of the oven, let itfland half an hour; then uncover it, and raife it up at one end, that the gravy may run out, then put a trencher and a weight on it tOyprcfsout the gravy. When the butter is cold, take it out clear from the gravy, add fome more to it, and put it in a pan before the fire; when it is melted, pour it over tl)e (alnion; and v/heu it is cold, priper it up. As to the feafoning of thek things, it muii be according to your palate, more or kfs. " ' i ' B. Always take great care that no gravy or whey of che butter is kft in the potting | if there is, ic wiilnot keep. / CHAP. C H A P. ' X. D I It B c T I o N $ for the S I C K. I don't pretend to meddle here In the phyfical way ; but a few dirciiit in the inorrung fafttng, an hour before breakfaft, and at poQti^ if the ilomach ^jli bear it. r • * mm * LET yotfrfaucc-pati lie very deaSnsUvd nice; when thewfttc^r' boils ppt In your chicken, which muft be very nicely picked and clean, and laid in' cold watet a quatter'^f an bour before it js boiled; then take it out of the Water boiling, and lay It in a ^Htrtei'-diib. ^eve alUhe liquor that rufis frdm It ii^-fhe^'f?h» cfut up your chicken all in joints in the difii ; then bfltii^ ttHS' • Kvcr very fine', add a little boiled parfley chopped rtty line, a i^ery little fah, and a very little grated nutmeg : mix it all wcH together with two fpo<)nf\j!s of the liquor of the fowl, and pour h into the d\[h with the reft of the liquor in the difli. If tricre i^ not liquor enough, take two or three fpoonfuls of the liquor it was borled in, clap another difh over it; then fet it over a chafting difh of hot coals five or fix minutes, and carry it to t^ble luit wuii the covec en. This is better than butter, and lighter for the ftoniach, though fo me chufe it only with the 1;« quor, and no p^jrfley, nor Jivcr, or any thing elfe, and that is according to different palates. If it is for a very weak [jcr [on, take ofr cne (km. of the chicken before you iet it on the cnafiiog- ciiib. it you To^ii if, make nothing but bread-fauce^ and that is lighter than any fauce yf>u can make for a w eak ftomach. Thu^ you ipayilierfii a {4bbi(» only bruife but li(ile ^lece of the Uver. Digitized by Google made Plain and. Eafyj ^35 ^0 Loil pigeons. LET yoTir pigeons be cleaned, waQKd» dxawni and ikjttned* fioii chenrrin milk and water ten minutes, and pour over them fauce niade thus : take the livers parboiled ^ and bruife them fine with as much parfley boiled and chopped fine. Melt fome but* ter, mix a little with the liver and parfley firft» then mix all Co^ gather^ and pour over the pigeons* ^0 Loll a parlridgey or any other wild fozcl. WHEN your, water boils, put in your partridge, let it boil ten minutes; then take it up into a pewter-plate, and cut k in two, laying the infides next the plate, and have ready fome bread-fauce made thus : take the crumb of a halfpenny- roll* or thereabouts, and boil it in half a pint of water, with a blade of mace. Let it boil two or three minutfi, pour away moft of the water $ then beat it up with a little piece of nice butter, m little fait, and pour it over the partridge. Clap a cover over-it ^ then fet it 6ver a chaffing-difh of coals four or five minutes, and fend It away hot, covered clofe. Thus you may drefs any fort of wild fowl, only boiling it more or iefs, according to the bignei^. Ducks, take ofF the ikins before you pour the bread-Uuee ov^r them; and if yon roaft them, lay bread*iauce undervthem. It-is lighter than gravj for weak ftomachs. • p • 1 hcil a plaice or flounder. LET your water boil, throw fome fair in ; then put wi yoti# fi(h, boil it till you think it is enough, and take it out of the water in a (lice to drain. Take two fpoonfuls of the liquor, with a little fair, a little grated ntitmeg \ then beat up the yolk of an egg very well with the liquor, an 1 flir in the egg ; beat it well together, with a knife carefully ilice away all the little bones round the fi0i, pour the fauce over it : then fet it over a chaffing-difli of coals for a minute, and fend it hot a way. Or in the toorn of this fauce, add melted butter in a cup. . 'fd fiAnee veal or thicken for the fick^ or weak people.' MINCE achickenor fome veal very fine,taking^ofFthc (kin; juft boil as much water as will moiften it, and no more, with a very little fait, grate a very little nutoaeg; then throw a little £our as^ Art of Cookery f flour over i^, and when the water boiU put in the meat. Keep lhaking it about over the fire a minute ; then have ready two or three very thin Itppets toafted n^ce and brown, laid in the plate, and pour the mince-meat over it. . 9 I T 7 pull a chicken [cr the fick. YOU mufl take as much cold chicken as you think proper, take o(F the (kin, and pull the meat into little bits as thick as 'a quill; then t^^ke the bones, boil them with a little fait tili they are good; ftrain it ; then take a fpoonful of the liquor, a fpoonful of milk, a little bit of butter, as big as a large nutmeg, tolled in flour, a little chopped parfley as much as will lie on a fixprnce, and a little fait if wanted. This will be enough Ibr half a fmall chicken. Pot all together into the fauce*pan : then keep ihakiag it till it is thick, and pour it into a hot plate. 9V vMke chicken breth. YOU m id take an old cock or large fowl, flay it; then pick ofFrJi the far, and brtak it all to pieces with a rolling-pin : put it into two quarts of w u;:r, with a ^ood cruil of bre^id, and a blade of mace. Let it boil foul" till it is as good as yotj would have it. If ycu do it as it {houid be done, ir will take t^.ve or fix hours doing; pour it ofF, then put a quart more of boiling v^a- ter, and cover it clofe. Let it boil foftly till it is good, and ftrain it off. Seafon wtth^a very little fait. When you boil a chicken fave the liquor, and when the meat is eat, take the bones, then break them and put to the liquor you boiled the chicken in, with a blade of mace, and a cruft of bread. Let it boil til) it Is good, and firain it ofF. 7* 7 make chicken water. TAKE a cock, or large fowl, flay it, then bruife it with a hamrr er, and put it into a gallon of water, with a cruii of bread. Let It boU half away, and ilraia it T 9 make white caudle. , YOU muft take two quarts of water, mix in four fpoonfuls of oatmeal, a blade or two of mace, a piece of lemon-peel, let it boil, and keep ftirring it often. Let it boil about a quar» ter of an houf, aoii take care it 4pcs uot boil over^ then ilrain it Digitized by madi Plain and Eafy* h through a coarfe fieve. When you ufeif, fweet^n It to your palate, grate in a little nutmeg, and what vi^ineis proper; and if it is not for afick perfon, fqueeze in the juice of a lemon. TV make brown cnudlc. BOIL the gruel as above, with lix fpoonfuls of oatmeal, and ftrain it ; then add a quart of good ale, not bitter ; boil it, then f^eecen it to your palate} and add half a pint of white wine. . When you don't put in white wine^let it he half -ale, To maki water-^gruel. YOU miift take a pint of water, and a large fpoonful of oat- meal ; then i\\r it to^etfier, and ler it boil up three or four times, ftirrmg it often. Don't let it boil over, then flrain it through a fieve, fait it to your palate, put in a good piece of frefh but- ter, brew it with a fpoon till the butter is all melted, then it will be fine and fmoOth, and very good, ^omelove a-litde pepper .in it. To make paniida. YOU muft take a quart of water in a nice clean fauce-pan, . a blade of mace, a large piece of crumb of bread; let it boil two minutes, then take out the bread, and bruife it in a bafon very fine. Mix as much water as will make it as thick as you would . have; the reft pour away, and fweetcn it to your palate. Put in a piece of butter as big as a walnut, don*t put in any wine, ic fpoils it i you nriv t^rati in a liule nutmeg. This is hearty and g'jud diet lui iick people. 7* 0 boil fago. PUT a large fpoonful of fago into three quarters of a pint of water, ilir it, and boil it foftly till it is as thick as you would have it ; then put in wine and fugar, with a little nutmeg to your palate* 7o hoil falup. . - IT is a hard ftone ground to powder, and generally fold for. one fhilling an ounce : take a large tea fpoonful of the powder and put it into a pint of boiling water, keep ftirring it till it is like a fine jelly ; then put wioc: and iugar to your palate, and ■ lemon, if it will agree. Digitized b^t^oo^lc Ajt ■ U An of Cookary^ STf make ijinglafs jelly. TAKE a quart of water, one ounce of ifinglaii-, half an ounce of cloves ^ boil them to a pint, then ftrairi it upon a pound of loaf fugar , and when cold fwecten your tea with it. You may make the jelly as above, and leave out the cloves. Sweeten to your palate, and acjd aiilde wiiic* Ail Other jeilica you have> aaoihei ciupier. ^ ^ ^0 make tbi piBoral drink* / TAKe ^ gallon of water, and half a pound of pearl-barlef^ ' boil it with ft quarter of a pound of iigs fplit, a pennyworth of liquorice diced to pieces, i quarter a pound of ralfins of the fun ftoned ; boil all together till half is wafted, then ftrain it oC This is ordered in the meafleS) and feveral other dilorders, for adiink. • '. ' • make buttered water, er what the Gemums call egg-foopy who arc vay fond of U for /upper, Tou have U m the chapter for Lent. TAKE a' pint of water, beat op the yolk of an egg with the iMcr, put in a piece of butter as big as a fmall walnut, two or 'three knobs of fugar, and keep flirring it all the time it is on * the fife. When it begins to boil, bruife it between the fauce. puk and a mug till it is fmootb, and has a great froth; then it ia-fit to drink. This is ordered la a cold^ or where wiU agxee with* the flofoach. 7* 9 make feed water* TAKE a fpoonful of coriander- feed, halt a fpoonful of cara- way feed bruifed and boiled in a pint of water ; thtn ftra:a it, and bruife it with the yolk, of an egg. Mix it wah iack and, doubie^fefiaed fug^r, according to your palate, ♦ To make hread foop for the fick. TAKE a quart of water, fet it on the fire in a clean fauce*^ pan, and as much dry cruft of bread cut to pieces as the top of ft penny loaf, the drier the better, a bit of butter as big as a wal« nut ; let it boil, then beat^t with a (poon, and keep boiling it trll the bread and water js well mixed : then fealbn it with ft very liCiie fait, and it is a pretty thing for a weak ftomacbh Digitized by m/b plain a99i£aSf. ; ^ 0 make artificial aJfes-milL TAKE two ounces of {>earl-barle^» twa large (fK>oiifuls of bartfliorn fliavings, ono oiilic«of eriogpi, ropr, one oimceof China root^ one ounce of prefcrved gingor, oighteen (jta|bi bruife4 whh theibelUi. to.be boiled in tbree-quvte of wadert^ till it comes to three pintf^ then bdl a pin€*of ae« mtlic^ mhs it with the reft^aad put' in two ouncetof ba>raiii of Toi»« Tako half atpiM in the morning, and b^f » pint at night* Cows milk^ next to ajfis milk^ done thus. TAKE a qu^rt of niilk, fet it in a pan over night, the next morning take off ail the cream, then boil it, and fet it in the pan again till night, then fklm it again, boil it, fet it in the paa again, and ibe next morning fkim it, warm it blood -warm, and drink it as you do afTes-inilk. It is very near as good^aod-witb fome coofuQiptive people it i» better* .^0 make a good drink. BOIL a quart of milk, and a quart of water» with the top« cruft of a penny-loaf and one blade of mace, a quarter of an hour very foftly, then pour ic off, and when you drink it let it bewaim*. To make barly*water4, PUT a quarter of a pound of pearUbprley into two quarts of water* let it boil, fkim it very clean, boil half away, and ftrain it off*. Sweeten to your palate, hut not too fwcet, and put Ia twoipoonfuls of white wine. Drink it luke-warm. To make fage tea. TAKE a little fage, a little baum, put it into a pan» flice-a lemon, peel and all, a few knobs of fugar, one glafs of whit^.. wine, pour on thefetwoof three qua-^ts of boiling water, cover it, and drink when dry. When you think it ftrong enough. of the herbs, take them out, otherwife U will make ic bitter* To make it for a child. A LITTLE fage, baum, rue, nhit and penny*roya1, pour botlittg water oa, and fweeten to your palate. Syrup of cloves, &c. and blaek-cherryV water, you have in the Chapter of Pre« fervei. . Liquor jr . Kj ^ . , y Google ^be Art of Cookery^ Liquor jor a child that has the thrujh. TAKE half a pine of fpring water, a knob of double refined fttgar, a very little bit of alom^ beat it well together with the yolk of an egg, cben beat it in a large fpoonful of the juice of fiige^ tie a rag to the end of the flick, dip it in this liquor, and often detn the moutb. Give ibc child over- night one drop of laudanum, and the next day proper pbyiic> WiUhing the mouth often with the liquor. To toil comfrey^roots. TAKE a pound of comfrey- roots, (crape them clean, cut them into little pieces, and put them into three pints oi water. Let them boil till there is about a pint, then ftrain it, and when it is cold, put it into a fauce-pan- If there is any fettling at the bottom, tlirow it away; mix it wiiii lugar to your paiaie, half a pi in ut mountain wme, and the j uice of a lemon. Let it boil, then pour it into a clean earthen pot, and fet it by for ufe. Some bo;l it in milk, and it is very good where tt Will agreee aodis reckoned a very great ftrengthener. C H A P. XI, For Captains of Ships. T Q make catchup to keep twenty years, 'Take a gallon of ftrong dale beer, one pound of anchor Ties waihcd from the pickle, a pound of ihalots, peeled, half an ounce of mace, half an ounce of cloves, a quarter of an ounce of whole pepper, three or four large races of ginger, two quarts of the large mufliroom*flaps rubbed to pieces. Cover all this clofe,and let Itfimmer till it is half wafted, then ftrainit through a flannel*bag ; let it (land till it is quite cold, then bottle '\U You may carry it to the Indies. A fpoonful of this to a pound of frefli butter' melted, makes a fine fiAi-fauce % or in the room of gravy-fauce. The fironger and ftaler the hecr is, the better the catchup will be* I mis Phih akd Eif^, i/^i to make fiji Jaua to keep tbt whole year. VoU mui^iake twenty^foitr ancliovieA, chop them^ Hone^ iHid alU put to them ten flialots cdr f(kiali| a handful of fcraped • horfe-raddtfli, a quarter of an dunce of mace, a quart of whifid. ^ine^ a |iiiit of wa'tet, one lemoir cut Into ilices, half a pint of aiichovy liquor, a pine of red wine« t#elve <^ twelve pep* per-corns. Bbil them together till it comes to a quart; ^^raiIi cover it dofe, and tierp it in a cold dry places two ffni^on- fttla will be fufficient for a pound of butter. It \i a pretty fauee etrher for boiled fowl^ veal, &6. or in tho room of gravy, lowenng it with hot watery and thickeninj>r \i ttritb a piece of butter rolled in flouri ^0 fat drip^ng to fry Jijbi rnai^ or fri^tirs^ t^c* TAKEtix pounds of good beef-dripping, boil ic in foft wa« ter^ ftrain itidto a pan^ Itc it ftand till co1d| theff cake oS the' hard fat, and fcrape ofF che gravy which (licks to the indde, •T hus do eight times ; w^hen it is cold and hard, take it off c'eari from the water, put it inro a large faucc-pan, with fix bay- leaves, twelve cloves, half a pound of fait, and z qua-icr of a pound of whole pfppcr. Let the fat be all n.e'.tcd and juft hot,' let it ii pleaie, The be(l way to keep any fort oi dripping is to tu> n i<)e pot upfidc down, ^nd ilicn norats can fjet .it u. if it will ktepon (hip- board, it vviil maJe as fine pu^'pdfie cruii a^ any buucr can uo, or crufl for puddings, cic* 4 TV pickU mujljrocms for the fea. Wash them clean v^lxh a piece of flantxel in fait and water,', put them into a fauce-pan and throwa little fak over them, Ltt them boil up three times in their own liquor,' then throw thern into a lieve to drain and fpread th'ein on a clean cloth \ let them lie till cold, then pot them lit wide-mOuthed bottles^putin with them a good deal of whole mace; a little n'utroeg fliced|' antf ai few clovti. Boil the ftrgar- vinegar of your owO makings with t goiod deal of whole pepptr, fome faces of ginger, and two or ' three bay-leaves. Let it boil a few minutes, then drain it, wbeii it is cold pour it on, add fill the bottle .wttb mutton fat fried ^ cork them, tte a bladder, then' a leather over them^keep it dowa tlofe, and in as cool % place as poffible. A$ to all other pickles,* ^ou h'ave them in the chapter of Pickles. K To 7ke Jrt of Cookery^ To matte mujbrocm powJir. TAKE half a peck dCfine lar^e thick miiihroores frefh, wafh them clean from ^ritand dtrc with a flannel rag, fcrape out the ill fide, cut out all the worms, put them into h kettle over ihe fire without any water, tWo large onions {luck with cloves, a large handful of fah, a quarter of an ounce of mace, two tca- fpoonfuls of beaten pepper, let them fimmcr till all the liquor is boiled away, take gre u c^re :heydon*t burn ; then lay thcin on ficves to dry in the i^jn, or in iin plates, and let them in a ilAck oven all niL[^ht to dry, till thcv will hcaz to powder. iVcfs the powder down hard m a pi>t, and rp it for ufc. You may put what quantity you pleaic ;or the iauce. T 7 hep muJhr corns *ivilho:it pickle, TAKE large mulhrooms^ peel them, fcrape out the infidcy putthem into a fauce-pan, throw a little fait over them, and let them bpil in thetr own liquor : then throw then^. into a fieve to drain* tlienlay them on tin plate?, and fetthem in a coo) oven. Repeat it often till they are perfe^ly dry, put them into a clean ftone jar, tie them down tight, and keep them in a dry place. Thej eat deliciouflyy and look as well as truffles* To keep articboke'bottoms dry. BOIL them juft fo as ymi ran pull off the leaves and the choke, cut them from the ftalks lav them on tin plates, fet them in a vcey cool ovcn> and repeat it till they are quite dry ; then put them into a (lone pot,. and tie them down. Keepthem in a dry place; and when you ufe them, lay them in warm wa- ter tiil they are tender. Shift the water two or three times. They are fine in almoft all fauces cut to little pieces, and put in juft before your fiuce is enough. T 9 fry artieboke-bottoms. LAY them in water as above ; then have ready fome butter hot in the pan, flour the bottoms, aiid Iry them. Lay them in your difl), and pour melted butter over them. To ragoo artichoke-bottoms. TAKE twelve bottoms, foften them in warm water, as in the foregoing receipts : take half a pint of water, a piede of the ftrong made Plain and Eafy. 243 ftrong foop, as big as a fmajl walnut, hail a fpoonful of the catchup, hve or fix of the dried mii(hro">n)s, a tea-fpoont'ul of the niufhroom powder, fct it on the fite, fhakc all togechtr, and Ipt it boil fottly two or chrit^ minut'^s. I^et the lart water yoa put to the bntionib boil; take ibum out hot, lay them in your - dilh, pour ti^e iauce oyer (hem^ and knd them tO' table hot. ^ofricajey aritcboke-bottems. SCALD them, then lay them in hoiling water till they ar^ quite tender; take half a pint of milk« a quarter of h pound of butter rolled in flour, ftir it atl one^vay tilUt is thick, then fttr in a fpoonful of muflirooro pickle, lay the bottoms in a difli^ and pour the fauce over them. Todrefsjjfi, . AS to frying fifti,' fiift wafh it very clean> then dry it well ^nd .flour it } take Tome of the beef dripping, make it boil in the (lew-pan ; then throAr in your 6ib) and fry it of a fine light brown. Lay it on 'the bottom of a fieve or coarfe cloth to drain, and make fauce according to your fancy. TobakeJilb. BUTTER the pan, lay in the fi(h, throw a little fait oyer it and flour ; put a very little water in the di(b, an onion and a bundle of fweet-herbs, ftick fome little bits of butter or the fine dripping on the fifb. Let it be baked of a fine light brown ; when enough, lay it on a dilh before the fiie, and fkim off all the fat in the pan ; ftrain the liquor, -nd mix it up cither with the liili-lauce or itrong foop, uf Lhc catLbup. I. * ^0 make a. gravy foop. ONLY boil foft water, and put as much of the ilrong foop to it, as will make it to your palate. Let it boil } aud if it wants fait, y^u muil fea'on it. The receipts for the foop you have in the chapter for Sdops. To make peoiU an 1 rub in a good deal of dry -mint. Keep the meat hot j when the foop is ready, put in the meat jgaiii for ti rcvv iDlnufvS and let it boil, then fervc it away. If you add a piece of the portable loop, it will be VCry-good. 1 he onion foop you have in the Lent ch^jpter. To make pork puddingy or berfy C^e. MAKE a jxood crult with the dripping, (>r mwaon fuef, if you have it, fbred fine; make a th ek cruiK take a piece of fait potkor beef, wh'rh l^as b.tn twenty- four hours in folt wa- ter; feafon it with a iitile pepp r, put it into (his cruft, roll it up clofe, tie it in a cloth, and boil it; if tos about four or £v€ pounds, boil it five hours. And when you kill mutton, naake a pudding the fame way, only cu: the (leaks thin ; fe«jbn them with pepper and fait, and boil it three hour«^ if large ; or two hourS) if fffiali» and (o ac* cording to the fize* Apple- pudding make with the fame cruft, only pare the ap« plefy core them, and iill your pudding ; if large, it will take five houiii boiling. When it is enough, lay^it in the difh, cut a hole in the top, and fur in butter and fagar; lay the pieceoit again, and fend it to table. A prune-pudding eats fine, made the fame way* only wbea ihecruft is ready, hll it with prunes, and fweeten it according ' to your fancy ; clofe it up, and botl it two boursr ^0 make a rice puddings • XAKR what rice vou think proper, tie it loofe in a-clotb,. and boil it an hour : liicn uike it up» and untie it, i^raie a i^ood deal of nuinicg in, Itir in a good pu-ce ot butler, aud iwcettii to your p i]aic. Tie it i:p clofe, boil it an hour more, then take jt up and curn it iiuo your dlf}^ ; melt buifcer, with ii iilticiu^ar and a link white vvuv^ for ftiuct;. inade Plain and^EaJy. 245 To make a fuet-fudding. . *- GET a pound of fuet {hred fini9i» a pound of flour, a pbund of currants picked clean^ half a pound of raifms iloned, two tea<>rpoonfuIs of beaten ginger, and a fpoonful of tindlure of faf- fron ; mix all together with fait water very thicl^ % then either boil Hi bake it. A liver pudding baled. ' GET the Ihrer of a flkeep when you kill one, and cu^ It as thin as you can, and chop it 1 mix it with as much fuet flirM . iine, half as many crumbs of bread or bifeuit grated, feafon k with foRie fweet*herbs ihred fine, a little nutmeg grated, a little beaten pepper, and an anchovy (bred fine; mix ail together with a little fait, or the anchovy liquor, with a piece of butter, filt the cruft and clofe it. Boil it three hours. TV f^ke an oatmeal-pudding. • GET a pint oi oatnif-al once cut, a pound of fuet Hired fine, a pound of currants, and half a po jnd of i .:il;iis (toned ; mix all together well with a little fait, tie it in a cloih, kut: on the lid and b::kc it two honr?. When it com^s out of the oven, take halfa pintof water, boil it, and addioic tTiuch of tne ftrong foop as will make the gravy quite rich, pour it boiling hot into iiiQ pan and ia^ Ofi (b^ iid a|;aint Send it 19 taUe hou Qr lay a •piece Digitized by mad€ Plain and Eafi. 247 p«ce of beef or pork in foft water twenty-four boors, flice it in the.ioom of tbe bsm, and it will eat noe. X ' I'o make a Cbejhire pork'pic/orfca. TAKE fome fait pork »bat has been boiJed, cut it into thin flices, an equal quantity of potatoes pared and fliced thin, make a good crufl, cover che difli, lay a hycr oF meat, feafoncd with a little pepper, nnd a l^yer of potuors ; fht-n a layer of meat, a layer of p ttatoes, and fo on till ycur r\c is full. Seaion it with pepper ; when it is full, lay lomc ^^ulter on the top, and fill ynur did) above half full of foft water. Clofc your pie up, ■ and " pound of g-atcd bre;id, a pound and a quarter of hnc fu'^ar, a liulc (alt, h ^lf an ounce of mace, n -tmeg, and cinnitmon toge' her, twelve yoiks ot egt'''} four whites, a pint of fack, a pint an ' a half of thick crenm, Tome role or orange-flow- • cr water; bfh tne cream, tie thelatlVcr. inab^g, nnd dip in the cream, to colour it. Firft beat your eggs very well; then ftir in your almonds, then the fpice, the fair, and fuer, and mix all ^our inurf.dicms tooeihtr ; fill your nuts hur half fulf, put iomt- bits ot citron in the <;uts as vou hli them, ti^ them up, gad boii ihcm a quaiur of an hour. \ r Digitized by Goc^^l made Plmn W 249 Another way. ♦ TAKE a pound of beet marrow chopped fine, half a pound " of iwett «ilmonds bi im hed, ano beat iine with a little or2n fat and lean tp|et1ier» without Hcin or griftles, chop it as fine as poUible, fealbn it wttli a tea-fpoonful of beaten pepper* and two of fait} feme lage Ared fine« about three tea-fpoonfuls ; mix it well together^ have the guts very nicely cleaned^ and fill them* or put the«' down in a pot, fo roll them of what fize you pleale^ and iff themt . Beef makes very good faufages. T 9 make Bologna faufages. TAKE a pound of bacon, fat and lean together, a pound of beef, a pound of veaU a pound of pork, a pound of beef-fuet, cut them fmall and choptbemf»ne» take a fmail handful of fage, pick oiF the leaves* chop it fine, with a few fweet- herbs j Tea- fon pretty high, with pepper and fait* You muft have a iargc gut, and fill it, then fet on a fauce*pan of water, when it boils put ic in, and prick the gut for fear of burfting. Boil it fofUjr an hour, then lay it on dean flraw to dry. CHAP. XIII. To pot, and make Hams, &€• To pot pigeons er fowls* CUT off their legs, draw them and wip- thcrn uirh ^ cloth, but don*t walh tiiem. Seafon them pretty vvcil with pepper and frflt, put ihem into a pot, with as much butter as you think will cover them, when melted, and baked very tender; then drain them very dry from the gravy ; lay them or. a clrth ; and that will fuc^K. up all the gravy j feafon them kgaui with fait, mace, clove, and pepper, beaten fine, and put them down clofe into a pot. Take the butler, when cold, clear from the gravy, fet it before the fire to melt, and pour over the birds ; if you have not enough, clarify fome more, and let the burter be near an inch thick above the birds. Thus you may do all forts of fowl; ody wild fowl fhould be boued, but that you may do as you pieafe. '* • •To Digitized by To pdi s celi tongue^ beef^ $r vemfon* CUT it UmWy beat it well in a marble m:.rrar, with mehcd l)u tf r, and two anchoyi^s, till the meat is mellow and fine ; lb' n put it down clofc in your pots, and cover it with clarititd Inut' »-. Thus ycu may do cold wild fowl ; or you may pot amy tort of cold fo.wl whule» feafoaing tbem with what fi^iceyoii \ ■ TAKE a piece of vcnifon,' fat and lean torrrf]-pr, lay ft in a cfiOi, and ftirk pieces of btitrer all ovf r : rie I roan paper over It, anc] b kc ir. "When ii: comes o'lt i>t the ovr:^., inkr ir our of ihe l;qunr hot, dram jt, and lay it in ;s dilh; cold, take ©ft all the fN'in, ^nd beat it in a marble mcrfar, fat and. lean together, fe.'f n it with marc, cloves, nutme2;, M 'r'c pepper, and fait to your mind. When the butter is cold that ic was balccd in, take a little of it, and beat in with it to moiAea it i then put it down clofe, and cover it with clarified butter. You muft be fure to beat it till it is like a pafte* f 9 pet t0tgufs. TAKE a ncat^s tpngue, nib it with a pound of whitrtilt, an puncc of fdlt-petre, Haifa pound of coarfe fupar, rub it well, turn it every day in this pickle for a fortnight. This p'ckle will #io fever**! tongues, only iddin? a little more white lalt ; or we generally do rhem aTer our hnms. T^^ke the tongues t^ut of the p ckle-, cut oft ihe Tooty and boil it well, till it will peel ; then t'jke your rorg'.'cs and feafon ihem with fj|r, pepper, cloves,, rr^ce, and n ii-eg, all bv..t fine ; rub it well with yr ur hands V.d,l]f^ it is h( t; ih(n put it in a pot, and melt as much hLittcr 55 wdil cover it all over. Hake ic an hour in the ovcfJ, then t^ke it f i^T^ ]trt ir (l .nJ to co d, rub a rnrle frefh fpicc on it j and wh'*:i ir qui"e ro'd, lay it in your picklirtg p'-t. When tbe buUer i? cold vou b^keJ it in, take it of}' ciran from the gravy, fet it in an ea. thin pan before the fire ; and when it is melted, pour it over the tongue Yr u may lay pigeons or chict- cns on each tide ^ be (ure to hi (he butter be ^bpui 4|| wh above the tongue. - - ^ Digitized by Google mJk Plain md Baff. 253^ A fine way io p9t a tengifi. tAKV. a dried tongue, boil it til! ic is tender, then peel it; tskt^ a large lowl, bone it ; a gooff, and bone it j take a quarter' oi '^n ounce of mace, a quarter of aii ounce of cloves, a U^ge , , nutmeg, a quarter of an ounce- of black pepper, beat all weli together; a fpoonful of fait; rub rl,c iniiiiL of tlic fowl N^ell, and the tongue. Put the tongue inio ih.e iovv] ■ tl.cii tcaioii tne goofc, and fill the goofe wiin the fowl and tongue, and ths* goofe will look as if it was whole. Lay it in a pan that will juft hold it, melt frefh butter enough to cover it, fend it to the oven, and b.ilce it an hour and a half; thtn uncover the pot, and take out the meat. Carefully drain Jt from the butter, lay it on 3 coarfecloth tillit is cold ; and when thebutter is cold, take oft' the hard fat from the gravy, and lav it before the fire to nicit, put your meat into the pot again, and pf)ur the butter over. If there is not enough, clarify more, and iet the butter bean in.h above the meat i and this will keep agre.it whi'c, eats fine, and i(X)jcs beautiful, VVhen you cut it, it muft be cut crolis-ways down through, and looks very prettv. It makes a pretty cornt r-difh at table, or fide-dilh for fupper. If you cut a flict down the mi 'die quite through, lay it in a pljtc, and garn fh with i^f cert paiilcy and i^^rtion-fiowers. If you will beat the expence, bone a turkey, and put over tht j^oofe. Obfcrve, when you por it, io (ave a little of the fpicc to throvv* over it, before the laJi buuuif « fVLt 0B9 ot ibe-me^t will ik>c be icaloned enough. > p9i beef like venifon^ CUT the lean of a buttock of beef into pound' pieces ; fo# eight pounds of beef, take four ounces of fak-petre; four ocrnce? of peter-falt, a pint of white fait, and an ounce of fal-prunella,^ bf*3t the falts all very fine, q^iix them wcli together, rub the faittf ail into the beef; then let it lie four days, turning it twice a day^ then put it into a pan, cover it With pump-water, and a little of its own brine ; then bake it in an oven with hou(hold bread tili it is as tender as a chicken, then drain it ffom the gravy and brulfe it abroad, and take out all the Acin and finews; then pound tf« in a marble mortar, then lay it in a broad diibj mix in it an ounce of cloves and mace, three quarters of an ounce of pep- per apd one nutmeg, all bea( very fine. Mix it all very welt- ynilYk the meat, then clarify a little frefli butter and mix with the meat, to m&ke k a little moift; mix it very we)! together, prefa it down mtp pots very hard, fet 11 at the oven's mouth juft to fettle. Digitized by Google 254 ^ Cofiiny^ lettkyand cower ittwo inches thick with cbrtfied btttter. When cold^ cover ic with white paper. ppt Cbfjhin ebeefe. TAKE three pounds of Chefhirc c h^efr, anc! put it into a morcar, with half a pound of the bert trelli butter yuu csn gcf, pound rhcm togeihtr, and in the beatinj]^ add a gtll of rich Ca- nary wjne, and halt an ounce of mace hnely beat, thf n fi/Ecd Tike a fine p^^iwder. When all is extremely well mtxtd, prefs it hard Hown into a gallipot, cover it v/ith clarified bu'ter, and keep it cool. A ilice of this exceeds Ail the cream cheefe tkac can be made. ' » To collar a ifuafi of vcal^ or a pig* BONE the pie:, or veal, then feafon it all over the infide with clove , m^ce, and l ilt beat fine, a handful of fwcet- herbs ftrip- ped ori'the iulks, luida li:t!c penny-royal and parfley (bred very' fine, with a lit'Jc Ib^c ; then roll it up as you do brawn, bind it with narrow \?.\)\-: vei y dole, then tie a cloth round it, and boil it very tender in vinegar ^nd water, alike quantity, with a little clove?, mace, pepper, and fait^ all whole. Make it boil, then put in the collars, whcn,boiIed tender, take them up j and when both arc cold, take off the c)oth9 lay the collar in an earthen p3n, and pour the liquor over ; rover it clofc, and keep it for ufe. If the p ckle begins to fpoil, ftrain it through a coarie . cloth, boil it and (k\m it; when cold, pour it over. Obferve, before you ftrain the pickle, to wafh the collar, wipe it dry, and wipe the pan dean* Strain it again after it is boiled, and cover it very clofe. To collar beef. TAKE a chin piece of flank-beef, and drip the ikin to the end, beat it with a rolling-pin, then diflblve a quarter of peter^ fait in five quarts of pump-water, ftrain it, put the beef in, and let it lie five days, fometimes turning it ; then take a quarter of an ounce of cloves, a good nutmeg, a little mace, a little pep- per, beat very fine, and a handful of thyme ftripped ofF the ilalks ; mix it with the fpice, drew all over the beef, lay on the {kin again, then roll it up very clofe, tie it hard with tape, then put it into a r ot, with a pint of claret^ and bake it in the oven vnih the bread. Another Digitized by G( modi Plain snd Ea£f^ a55 Another way to jeafon a collar of beef TAKE the furloin or flank of beef, or any part you tbink proper, and lay in as mucb pump-water is will cover ici put to it four ounces of falt-petre, five or fix handfuls of white faltt kt it He in three days, then take it out, and take half ate ounce of cloves and mace» one nutmeg, a quarter of an ounce of coriander-feeds, beat theie well togeiher, and half an ounce of pepper, drew them upon the inftdeof the beef, roll it up, and bind it up with coarfe tape. Bake it in the fame pickle : and when it'is baked, take It out, hang it in a net to drain, within the air of the tire three days, and put it into a clean cloth, and hang it up aguin within the atr of the fire; for it 'muft be kept dry, as yuu do ncats tongues. - ^0 eolUr falm&n. , \ TAKE a fiJj of r^lnion, cut off abouf a haniful of the tail, wafh your large piece very well, and dry it with a cinth; then wAh ic over wiih ihe yolks of eggs, then make fome force-meat with that you cut off the tail, but take care of the (kin, anJ put to it a handful of parboiled oyftcrs, a tail or two of lohder, the yolks of three or four eggs boiled hard, fix an- chovies, a good handful of fweet- herbs chopped fmall, a little fair, cloves, mace, nutmeg, pepper, all beat fine, and grated bread. Work all tbefe togfthcr into a body, with the yolks of eggs, lay it a'l over the fielhy part, and a little more pepper and fait over the falmon; fo roll it up into a collar, and bind it with broad rape ; then boil it in water, fait, and vinegar, but let the liquor boi! firfi, t}K n put in your collar, a bunch of fweet herbs, fliccd ginger and nutmeg;- L^t it boil, but not toT) faft. It will t:ike near two hours boiling ; and when it is enough, take it up: put ic into your ("ouling pan, and when the pic kie is cold, put it to your falmon, and let it ftind in i[ till ufed. Or you may pot ir ; after it is boded, pour claritied butter over it. It will keep longeft fo^ but either way is good. IfyoupoC it, be fure the bucter be the niceft you can get. To make Dutch beef. TAKE the lean of a buttodlc of beef raw, rub it well with brown fugar all over, and let it lie in a pan or tray two or three hour«r, turning it two or three times, then fait it well with common fait and fah-pctre, and let it liea fortnight, turning it every day \ then roll it very firait in a coarfe cloth, put it in a I cheefe* i;h$ Art 4 C9olufj^ chteft-prefs aJaJr and a night, and hang it to dry \tk atcfti^ft^^^ When you boil it, you muil put icia a cloth i wbcki it is cora^ it will cut in flivcrs as Dutch beef* mak6 Jham brawn* BOIL two pair of neats feet tender, take a piece df port, ^eth;ck flank, and boil it almoftenoug :, then ptrkoiF the fleftt of the feet, and roll it up in the pork tight^ like a collar of brawn ; then taicea flrung cloth and Tome coarfc tiipe, rolf it f!oht round with the tape, then tic it up in a cloth, and boil it till a ft raw Will run through it: thtn take it up, and hang it upr in a clotn lill it is v^iihc cold ; then put it into fomc fouling II* ^uor^ and uic u ai yuur ow n plcafufe. T 9 feufe a turkey^ in imiiation of fiurgcon. YOU muft take y finelar^e turl:e\-, druls it very c!can, dr^'- and hone ir, tht-n t;c it up as you co llurg^coii, put: intd :he pot you boil ic '>n o.tc cjuarl o; white \*inc> one quart of water, onC quart of good vinegar, a vefy large handful of fait; let u boil, ikim it we 1, and then pm in tne turkey. When it is enough, take it out and tie it tighter. Let the liquor boil a liftle longer ; •and if you think thepifkle wants more vinegar of fait, .idJ it when It is cold, and pour it upon the turkev, It will keep (oine monthli, covering it clofe fiom the air, and keepinj^ it in a dry cool place. I^at it with oi!, vinegar, and fogar, juft as you like if. Some admire it more than llurgeoA » it looks pfeity covered Wilh iennel for a fidc-diHu To pickle pork. BONE your pork, cut it info pieces, of a fize fit to lie in the tub or pan you defign it to lie iis, rub your pieces wt ll with falt- petre, then take two parts of common fait, and two of bay- fait, and rub every piece well ; lay a layer of common fait in the bottom of your vefTcl, c over every piece over with common fait, lay them one upon another as clofe 2S you can, filling the hollow places on the fides with fait. As your fait melts on the top, flrew on more^ lay a coarfc cloth over the vefici, a board over that, and a weight on the br-ard to keep it down. JCeep it clofe covered it wiil, thus ordeied, keep the whole yeaf. Put a pound of falc-petrc and iwo pounds of bay*iak to a hog* * J pidie e Digitized by Googl iddde Plain and EaJ^. 257 A pickle far pork which is to be eat fobn. You muft take two gallons of pump-water, one pound of bay-Talt, one pound of coaric lugar, fix ounces of fak-pi^trc ; boil it all together, and llcim it when cold, Cut the pork: in •what pieces you plcafe, lay it down clofc, and pour the liquor over it. T.ny a weight on it to keep it clofe, and cover it clofc from the air, and it will be fit to u(e in a week. If you find the pickle begins to ^poil, boil It again, and ikim it^ when ici^ cold, pour it on your pork again. f 9 make veal bants. CUT the leg of veal like a ham^ then take a pint of b^y-fa!^ tWo ouocci of fMt->petre» and a pound of common falc miie tbein cogetber, with an ounce of juniper*berries beat ; nib thcf bam weTli and lay it in a hollow tray, with the ikinoy (ide dowflwarda. Bafte it every day with the pickle for a fortnight^ and then haog it . in Wood-fmoke for a fortnight* Yon may boil it, or pArboil it and roaft it* In this pickle you may def t#o or three tongues, or a piece of pork*" n 4iiake beef bams, YOU muft take the !eg of a fat, but fuiall beef, the fat Scotcli ' ©r Welch cattle is beft, and cut it ham-fafhion. Take aa ounce of bay-falt, an ounce of falt-petre, a pound of commori fait, and a pound of coarfe fugar (this q\jantity for about four- teen or fifteen pounds weight, and fo accordingly, if you pickle the whole quarter) rub it wiih the above ingredients, turn it titry dayj and bafte it well with the pickle for a month : take itoutandroll itin branor faw-dufl, then hang it in wood-fmoke, where there is but little hrc, and a conftant fmoke, for a month ; then take it down, and hang it in a dry place, not hot, and keep it tor ufe. You may cut a piece off as you have occafion, and cither boil it or cut it in rafliers, and broil It with poached e^gs, or boil a piece, and it eats finecojd, and will fliivcr like DutcK beef. After this beef is done, you may do a thick brifcuit of beef in the fame pickle. Let it lie a month, rubbing it every day • with the pickle, then boil it till it is tender, hang it in a dry place, and it eats finely coJd, cut in flices on a plate. It is a pretty thinj?; for a fide-difh, or for fuppcr. A {houlder of mut- ton laid in this pickle for a week, hung in wood fmoke two Of three daysf and then boiled with cabbage, is very good. > Digitized by Google To make mutton bams. YOU mud take a hind-quarter of mutton, cut it like a haoRt take one ounce of falt^petre, a pound of coarfe fugar, a pound , of common fait ; mix them and rub your ham, lay it in a hollow tray with the (kin downwards, bafte it every day for a fortnight* then roll it in faw-duft, and hang it ID tberwood-fmoke,a fort- night ; then boil it, and bang it in a dry place, and cut it out In rafliers. It don't eat well boiled* but eat^ finely broikd* » < • • To make pork bam. YOU muft take a fat hind* quarter of pork, and cut oflTa line ham. Take an ounce of falt-petre^ a pound of coarfe fugar, and a pound of common fait; mix all together, and rub it well. Let it lie a month in this pickle, turning and-b*fting it every day, then hang it in wood fmoke as you -do* beef, in a dry place, fo as no beat comes to it j and if you keep them long,hang them a month or two in a damp place, fo a« they will be mouldy, and it will make them cut fine and fhort. Never lay thefehams in water till you boil them,, and then boil them In accpper, if you have one, or the biggefl pot you have. Put th^m 'm the cold vfarer, and let them be four or five hours before they boil. Skim the pot well and often, til! it boils. If it is a very large one, two hours will boil it ^ if a fmall one, an hour and a half will do, provided it be a great while before the water boils. Take it up half an hour before dinner, pull ofF the (kin, and throw rafpings finely fifted all over. Hold a red-hot fire ^ovel over it, and when dinner is ready take a few rafpings in a fievc and fift all over the difh ; then lay in your ham, and with your finger make fine figures round the edge of the difh. Be fure to boil your ham in as much water as you C2n, and to keep it fkimming all the time tiil it boils. It ipuii be at leaft four hours before ic bolls. This pickle does finely for tongues, afterwards to lie in it a fortnight, and then hang in tlie wood-fmoke a fortnight, or to boil themoiu ctf tlu pickle. Yorkshire is famous for hams; and the reafon is this : their fait is much finer than ours in London, it is a l^rge clear fair, and gives the meat a fine flavour. I ufed to have it from Mai- den in EfTcx, and that fait will make any ham as fine as you c^a 'defirc. it is by much the beii: fait for falting of meat. A deep hollow wooden tray is better than ^ pan, becaufe the pickle fwcll;* about it. I Whea made Pl^utt and Eafy. 259 When you.Hroil any of chefe bams in fiicet, or bacon> hav* iome boiling water ready, and let the'fltces Jie a minute or two in 'the water» then broil them ; It takes out ihe fait, and>iDakef them^ eat finer. v . • » ^0 make hecon. TAKE a fide of pork, then take off all the jnfide fat, lay it on a long board or drefTcr, that the blood may run aw^y, rub it well with good fait on both fides, let it lie [hus a week ; then take a j'lnt of bay lair, a quarter of a pound of lalt-pttre, beat them fine, two poands ofcoarfe fugar, and a quarter of a peck of common fait. Lay your f)ork in fomethint^ that will huld the pickle, and rub if well with the above ingredients. Lay the (kinriy iidc dowi * ards,and bailc itevcry day with the pickle for a fortnight i thcji hang it in wood-fmolvC as you do the beef, and afterwards h^ng it in a dry place, but not hot. You are toob* krve, I hat all i.ams ami bacon iliould hang clear from every thing, and not againft a wall. Obferve to wipe off all the old fait before you put it into this pickle, and nev^r keep bacon or hams in a hoi kitchen, or in a room where the fua comes. It makes them ali luii^, To fave potted birds^ that be^in to be had. I HAVE fecn potted birds which have come a great wiy, of* tfn fmell fo badj that no body could bear the fmell for ^he rank* liefs of the butter, and by managing them to the following man* ner, have made (hem. as good a$ over; was eat. Set a large faucc-pan of clean water on the fire; when it boils, take off the butter at the top, then take the fowls out one hy one, throw them into that fauce-pan of water half a minute* whip ie outji and dry it in a clean cloth iniideand out; fo do all till they are quite done. Scald the pot clean \ when the birds are quite cold^^feafon tbcm with mace, pepper, and fait to yalcir mind, put them, down ciofe in a pot, and pour clarified butter over tbem. "To pickle mackrel^ called caveach, ' CUT* your mackrel into round pieces, and divide one mto five or fix pieces: to fix large mackrel you may take one ounce of beaten pepper, three large nutmegs, a littlemacffand a hand<* ful of fair. Mix your fait and beaten fpice togccher, then make two or three holes in each piece, and thrull: the feafoning intp the holes with your finger, rub the piece all overilritb the fea- ... ' S a « foning. 26 o ffhc Art of Cookery y foningy fry them brown in oi^ ^ let them ftand till they are cold I then put them into vinegar, and cover them wiih oil* 't'hey will keep well covered a great whi!e» and are delicious*, CHAR. XIV. . Of P I C K L I N G. • ♦ ST 9 fickle walnuis grm. ' TAKE the largeft and cleareft you can get> rare them as thtn you can, have a tub of fpring-water (!and by you, and throve, them in as you do them. Put into the water a pound of bay- ialty let them lie in the water twenty-four hours, take them out of the water, then put them into a ftonc-jar, and between every layer of walnuts lay a layer of vine-leaves at ihrbottom and top> and Hll it up with cold vinegar. Le: them ftand all night, then pour that vinegar from them into a copper or bell-metal (killer» with a pound of bay-falt j let it on ibc fiie, let it boil> then pour it hoi on your imis, tie them over with a wollen cloth^ and let them ft^nd a week ; then pour that ptcklc av/ay,rub your nuts clean with a piece of flaniKl ; then put them n(j;ainin your jar, with vine-leaves, as above, and boll trefh vinegar. Put into your pot to every gallon of vinegar, a nutmeg fliced, cut four large races of ginger, a quarter of an ounce of mace, the fame ol cloves, a quarter of an ounce of whole black pepper, the like of Ordingal pepper; then pour your,vinegar boiling hot on your walnuts; and cover them with a woollen cioth. Letitfland three or four days, fo do tvvoor three times; when cold, put in half a f inr of muftard-feed, a large flick ot horfe-raddUh fliced, tie them down clofe with a bladder, and then with a leather. They will be fit to eat in a fortnight. Take a large onion, ftick the cloves in, and lay in the middle of tHe pot.. If you do them for- keeping, don't boil your vinegar, but then they will not be fit to cat under lix months : and the next year you may boil the p;ckic this way. They wili k^ep two or three years good^ndfiroH- Si pickle walnuts white* TAKE thelargeft nuts you can get,ju(l before the flidl begins 10 turn* pare them very chin till the white appears* and fhrow ahem imo fpring waterj with a-handful of (alt as you do them*- nmdi Plain and %6x Let them ((aod in that water fix hours, lay on tbem a thin board lo keep them under the watar, then fet a fiew-paa on a charcoal fire, wkh clean fpring- water, take your nuts out of the other V9MTy and put them into the ftew-pan. Let tbem iimmer four or five mlmites, but not boil : then have ready by you a pan of ipiring- water, with a handful of white fait in it,ftir it with your iiand till the (alt is melted, then tak^our nuts out of the new- pan with a wooden Jadle, and put them into the cold wat«r ai^ fait. Let them (land a quarter of an kour, lay theiioard on thiem as before; if they are not kept under the liquor they wiU turn black, then lay them on a cloth, and cover them viritlr an- other to dry; then carefuily wipe them with a fo£( clothe put them Into your jar or glafs, with fome blades of mace and nut- fneg diced tbin« Mix your fpice between your nuts, and poi^r di^Uied vinegar over them; Arft Jet your glafs be full of nuts^ ^fim mutton fat over them, and lie a bladder, and thien a leatbcf* * f ^0 pickk walnuts Mack. YOU muft take large full-grown nuts, at their full growiji before they are hard, lay them in fait and water; let tnem He two days, then (hi ft them tmofre(h water; let them lie two days Jongpr, then (hift them again, and let them lie three days; th^ take them out of the water, and put them into your pickling- pot. When the pot is half full, put in a large onion fluck wtib , cloves. ^ Toa hundred of walnuts put in half a pint of muflard- fted, a quarter of an ounce of mace, half an ounce of bhclc pepper, half an ounce of allr(jptce^ fix bay*leaves, and a (tick of horfe-raddiCh ; then till your pot, and pour boiling vinegar over them. Cover them with a plate, and when they are cold tie tbem down with a bladder and leather, and they will be fit to eat in two or three months. The next year, if any remains^ boil up your vinegar again, and ikim it ; when cold^ pour it over your walnuts. This is by much the beil pickle for «fe; there- fore you may add more yinegar to it^ what quanti^.you pleafe* If you pickle a greatraany walnuts, and eatthem faft,make yoi^r pickle (or a hundred or two, the reft keep in a ftfong brine of fait and water, boiled till it will bear an eg^g, and as your pot gemptieSf fill them up with tfiofe in the fait and waten Take care ihey are covered with pickle. In the fame maoner vou may do a fifeialler quantity ; but if you can get rape vinegar, uus |hat inftead of fal t a nd water. Do them thus: put your nuts into the pot you Intend to pickle tbem 19, Itbroir in a j^ood handful of fait, and fill the pot with rape vine* * 3 ^ gar. 262 SChe Art of Cookery^ gar. Cover it clofe, and lec them itand a fortnight \ then pnur them out of the pot, wipe it clean^ and juft rub the nuts with a coarfe cloth, apd then put them, in the jar with the pickle, as shove. If 70U have the heft fugar vinegar of your own making, you need not boil it the firll yeiir, but ( our it on Cold ; and the next year, if any remains, boil it up again, ikim it, put frefli fpice to 1(« and it will do again. T Q pUkU gerkins, TAKE what quantity of cucumbers you think fit, and. put iKem in a (lone jar, then take as much fpring-Vi^ater as you think wit] cover them : to every gallon of watet put as much fait as will make it bear an crrp : fet it on the fire, and let it boil two or'three minutes, then pour it on the cucumbef^ and cover them with a woollen cloth, and over that a pewier difh; tie thein down c]ore,and Ut them (land twen ry. four hours s then take them our, lay them in a cloth, and another over them to dry them. When they are pretty dry, wipe your jladdcr and leather, they will be ftt to eat in two months. You may with a fine penknife cut them acrofs, take out the ftone, iill them with made muftard and garlicky and horfe-raddifli and gingers tie ihem together* . ST p pickle raddijh po4s. • MAKE a ftrong pickl^f with cold fpring-water aqd bay*»falf| ftrong enough to bear an egg, then put vour pods in, abo lay a thin board on them, to keep them unaer water. Let them iland ten days, then draiin them to a fievet l^y on « • cloth to dry i then take white wine vinegar, as much as i^hink will cover theoi, boil itt and put your pods in ajar, with ginger, n)ace» cloves, ^d Jacnaipa pepper. Pour your vineg^ foiling hot ont cover them with a cparfe cloth, three or four $imes double^ that the fieam may come through a little', and let fhem ftand two days. Repeat this two or three times ; when it |S cold, put in a pint of piuftard-feed, and fibme bpife* jr^ddi^i |. fover it clofe. - * < ' to fickle French beani. • ^ICKLE your b^ans a$ you do the gerkins* SV fickk caubfhwers, TAKE the large ft ard hncfl vou can get, cut them in lialfi pieces, or more properly pull them into little pieces, pic If: the fmall leaves that grow in the floVvers clean from them ; thc^ )iave a broad ftcw pan on the fire with fpring-water, and wheJ^ It boilf, put in yt ur flowers, with a good handful of white fair, and juft let them boil up very quick ; be fure yon don't let thcn\ boil above one minute; then taice them aut with a broad flice, lay thrm on a cloth and"covcr them with another, and let them ■ lie till they are quite cold. Then put them \i\ yow wide-mouth*d ■ bottles with two or three blades of mace in each bottle, and ^ nutmeg diced thin ; then fill up your bottles with diftilled vine- gar, cover them over with mutton fat, over that a bladder, ai;id jben a leather. Let them fUnd a month before you open them* If y-ii hnd the pickle tailcfweeCjasmay be it will, pot^roff the fpegar, and put Uelh in. the fpice will do again* f for(. made Plain and Eaff^ 265 flight tViey will be fit to eat. Obferve to throw them Out of tlie |K>ilii)g water iato cold, acd then dry them* ^ ^0 ^ckle beet-root. SET a pot of fpring-watfrpn the fire; when it boils, put ia your beets, and let them boil till ihey are tender, then pe^j them with a cloth, and lay them in a (lone jar ; take three jquarts oiF vinegar, two of fpring-water, and fo do till you think you have enough to cover your beets. Put your vinegar and wa- J ter in a pan, and fait to your tafte j ftir it well together, till th^ fait is all melted, then pour them on the bee^i| and cover it" iwith a bladder, do not boil the pickle. < - * ^0 pUkk white pkmbs^ TAKE the largp white plumbs % and if they have flalkf^ let remain ouy and do them as you do yoiHr peaches. fickle neSarines atid apricots. • , THEY are done fbe fame asjtbe peaches. All thefe ttrong pickles will wafte with keeping ; theitfore 70a qiuft fill them ^ pp with cold vinegar. • To fiekk omons. TAKE your onions when they are dry enough to lay up ill your houfe, fuch as are about as big as a large walnut ; or you fnay do fome as fmall as you pleafe. Take off only the outward dry coat, then boil them in one water wirhout (hiiting, till they begin to grow tender; then drain them through a cullender,and let them cool ; as foon as they are quite cold, flip off two out- ward coatsor fkinsjflipthem till they look white from each other, rub them gently with a fine foft linen cloth, and lay them on a cloth to cool. When this is done, put them into wid§-mouth'd glafles, with about fix or eight bay-leaves. To a quart of onions, a quarter of an ounce of mace, two large races of ginger fliced; all thefe ingredients muft be interfperfed here and there, in the glaffes among the onions ; then boil to each quart of vinegar two ounces of hay-falt, fkim it well as the fcuiu xifes, and let it ftand till it is cold ■ theti pour it into the glafs, cover it clofe with a wet bladder dipped in vinegar, and tie them ^ • down. This will eat well, and look yy^uc. tjtie pickle ya^es, fill theip lyith cold Y^f|^« Digitized by Gf^ ±66 the Art $f Ookerjt k # pickle Jmcns. Take twelve lemons, fcrape them with n piece ofbrokcit glafs ^ then cut them crols in two, four parts (Jowniiiihr, but notquiic through, but that they will hang torime them at the bottom, wafh them with a bit pf flannel throygh two or three waters, then fct on the fire in a flew pan Iprin^ water, and a Imaii handful of fait: when it boil?, pour your muilirooms in. Let it boil three or four minutes; then throw them into a cullender, UytheoJt^Ml aiiBCttcMi qokiE,. aod cover them with aaother* To make pickle for mujhrooms. TAKE a gallon of the bcft vinegar, put it into a cold fiili : to every gallon of vinegar put half a pound of bay-falc, a quar- ter of a pound of mace, quarter of an ounce of cloves, ia nut- meg cut into quarters, keep the top of the ftill covered with a wet cloth. As the cloth dries, put on a wet one; don't let the f re be too large, left you burn the bottom of the Oill. Drav7 it as long as you tafte the acid, and no longer. When you fill your bottles, put in you r muflirooms, here and there put in a few blades of mace, and a ilice of outmej; ; then fill the bottle with pickle, and melt fi^me mutton fat, urain it, and pour over it** It will keep them better than oil. YOU muft put your nutmeg over the fire in a tittle vinegar, and give it a boil. While it is hot you may flice it as you pleafe. When it is cold, it will not cut ; for it will crack to pieces. Note, In the i9ih Chapter, at the end of the receipt for making vinegar, yV)u will fee the beft way of pickling muft- rooms, only they wil) not be 16 white* Ti made Plain and Eafy, 2^7 To pickle codlings. WHEN you have greened them as yoy do your pippins, and they are quite cold, with a fnriall (coop very carefully take off the eye as wliole as you can, fcoop out ihe cere, put in n clove of earlicl:, fill it up with muitard-feed, !?.v on the eve again, and put them in your ^^lalies, wilh the cvc i;[^:pcrnK-!l. Puc the fame picJde as you do to the pippins, and tie them To pckle red currants. ' THEY are done the fame way as barberries* * To pickle famL SET fpring- water on the fire, with a handful of fait ; whea it buils, tieyotkr fennel in bunches, and put them into the water, juft give ihcm a fcaid, lay them on a cloth to dry ; when cold, put in a glafS) with a littie mace and nutmeg, fiU it with cold vinegar, jay a bit of green fenncJ on the top, and over chat a bladder and leather* To pickle grapes^ CjET grapes at the full growth, but not ripe ; cut them in fmall bunches fit for gnrnifhinr:, put them in a ftonc-jar, with vine-leaves between every layer of grapes; then take as much fprin^-water as you think v- ill cover them, put in a pound of bay- fait and as much white fait as will make it bear an egg. Dry your bay-falt and pound it, it will rnelt the fooner, put it . info a bell-nutal, or copper-pot, boil it and ilcim it very wellj * as it bciis, take all the black fcum off, but not the whijc fcum. When it has boiied a quarter ot an hour, let it ita[)d to cool ' and fettle ; when it is airnoft cold, pour the clear liquor on the grapes, lay vijie-leaves on the top, tie them down clofe with a Jii.cn cloth, and cover them withadiih. Let ? hem ftand twenty- four hours i then take them but, and lay them on a cloth, cover them over wilh another, let ihcm be dried between the cloths,, then take tivo quarts of vinegar, one quart of fpHng-watcr, and one pound of coarfe fugar. Let it boil a little while, fkim it as it boils very clean, let it fland till it is quite cold, dry your jar with a cloth, put frefh vine-leaves at the boUom, and between every bunch of grapes, and on the top ^ then poux the clear otf ' the I '2j58 ^he Art of Ccokerj^ the pickle on the grapes, fill your jar that the pickle may be above the grapes, tie a thin bit of board in a piece of flannel^ lay it on the top of the jar, to keep the grapes under the pickle^ tie them down with a bladder, and tben a leather ; talus them out with a wooden fpoon. fie fure to make pickle enouj^ to cover them* TV fickli bariemes. TAKE of white- wine vinegar, and water, of each an equal quantity : to every quart of this Jiquor put in Haifa pound of lix-p^nny 1 agar, then pick the worftof your barberries, and put into this iiquor, and the heft into glaffes ; then boil your pickle with the worft of your barberries, aud I'kim it very clean. I'oil it till it looks of a fine colour, then let it ftand to be cold before Youllraini thenftrain it through a cloth> wringing it to get all the colour you can tiom the bilberries. Letitltara to cool and fettle, then pour it clear into the glallcs m a liftle of ihe pirklr, boil a little fennel ; when cold, put a little bit at the top o^ the pot or glafs, and cover it clofe with a bladder and learhrr. To every half pguad ol fugar put a quarter of a pouad ol white fclt. ' ' To pickle red'Cabbage. SLJCE the cabbage thin, put to it vinegar and fait, and an ounce of all-fpice cold ; cover it clofe, and keep it fcr ufe. It IS a pickle of little ufe but for garniibing of ^iQies) fa]lads^ and pickl^Sy though fome people are fond of it. pickU golden pipfnns. TAKE the fineft pippins you can get, free from fpots an4 bruiles, put them into a preierving pan of cold fpring-wattr, .and fet them on a charcoal firt*. Keep them turning with a wooden fpoon, till they w;'! peel; do not let them boil. When they are boiled, peel them, and put them into the water again, vith a quarter ol a pint of the beft vinegnr, snd a quarter of an ounce ofnlftim, cover ihem very clofe with a pewtcr-dilh, and fct them on the charcoal fire ncain, a (low fire not to boil. Let them Rand, turning tlicm now and then, till they look green, then take ihcr. out, and hiy ihem on a cloth to cool ; when cold ma'^-e your pickle n'.- (or the peaches, only inftead of mnde mudard, this muil be rpuitafd-feed who)e« Cover them and keep them for ^{^* . fl Digitized by Goc^^lc 1 made Plain and Eafj. 26^ To fUkU ficrtion buds and limes ; you pick tbm off ibc Umt'ireis in the fummer. TAKE new ftertion-fecds or limes, pickle them when large, have ready vinegar, with what fpiceyau pleaic, throw them io^ and flop Lhe bunk CiUic. To pickle oyfters^ cockles^ and mujfels. TAKE two hundred of oyfters, the n e weft and beft youcaol . # get, be careful to favt the liquor in focne pan as you open theoi, ^ cut ofF the black verge, faving the reft, put th^m into their owit liquor ; then put all the liquor and oyflers inco a kettle, boil them about half an hour on a very gentle fire, do them very flowly, (kimming them at the fcum rlfes, then tak^hem ofF the fire, take out the oyftera, firain the liquor through a £ne cloth, then put in the oyilers again ; .then take out a pint o( the liquor whilft it is hot, pot thereto three quartern of an ounce* of mace, and half an ounce of cloves. Jufl give it^one boil,,, then put it to the oyfters, and llir up the fpices well among thO' oyfters, then put in about a fpoonful of fait, three quarters of ik pint of the beft white- wine vinegar, and a quarter of an ounce of whole pe|J)ier j then let them £and till they be cold, then puc the oyfterfiy as many as you well can, into the barrel ; put in ay much liquor as the barrel wBl hol4i letting them fettle a while^ and they, will foon be fit to eat, or you may put them into ftone jars, cover them clofe with a bladder and leather, and be fJf^ they be quite cold before you cover them up. Thus do Cockles^ andaiuflels ;only this,cockles are rmall,and to this fpice you mufb have at leaft two quarts, nor is there anything to pick off thei^. . ^ufTels you muft have two quarts, take great care to pick the cr^ out under the tongue, and a little fus which grows at the root of the tongue. Thetwo latter, coekles and muffels, muft be wafhed in feveral waters; to clean them from the grit ; put them in a ftew-pan by themfelves, cover them clofc, and when- they are open; pick them ont of the fhells and ifcrainthe liquoi"* To fickle jom^ fuckers^ or jotmg articbokeSf hejote tbt leaves are bard. TAKE young fuckers, pare them very nicely, all the hard ends of the leaves and ftalks, juft ftalJ them in fait and water^. anil when they are cold put them into little glafs bottles,- with two or ihiec large blades cf niace and a nutmeg fliccd thin,> fiUf Digitized by Google lyo Tie An of Cookery^ fA\ tbem either with difliiled vinegar, or the fugar-vinegar o/ ywa own making, with half fpring-water. To pickle ariicboke. boHms^ ^ FOIL artichokes till you can pull the leaves off, then take ofF the choicer, and cut them trom the flaik. \ take i^reat care you cLon't let the knife touch the top, throw therii into fah and wa- icr for an hour, llien tiik.r them out and !a\'them on a cloth to drain, rhen -pt't them intolarj^e wide-niouih'ci elates, put a lit* tie mace and iliccd nutmeg between, fill them cither v^iih OtUiI- led vint'::ar,or your fugar- vinegar and fpring- water ; rover ihcm V'ith nnuiton fat fned^, and tic them down with a bladder and Jcaiher. m To pickle fampbire. TAKE the famphire that is green, lay it in a dean pan» throw two or three handfuJs of f^lc over, then cow it with fpring water* Let it lie twenty-i'foar hours, then put it into clean brafs fauce-pan, throw in a handful of falt,:and cover it with good vinegar. Cover the pan clofe, and fet it over a very flow fire; let it ftand till.ic is juil green and crifp, then take. it off* in a moment, focif it ftands to be foft it ia fpoUed i put it . in your pickling pot, and cover, it cloie. Wh^n it is cold^ tie k flown with a bladder and leather, and keep it hat ufe.. . Or you may keep it all the yeai^ in a very ftrohg brine.of (iilt and water, and throw it into vinegar juft before you ufc it. - - Elder Jhoots^ in imilation of hamhco. • TAKE the largeft and youngdl {hoots of elder, which put nut in the middle of May, the middle ftalki are moll tender and biggefl % the fmall ones are not worth doing* Peel off the out- -ward peel or ikin, and lay them in a ftrong brine of fait and wa- ter for one night, then dry them in a cloth, piece; by piectf. In the mean tio&e, make your pickle of half white* winr> and half beer vinegar: to each quart of pickle you muft put an-ounce of w{|iite or red pepper, an ounce of ginger fliced, a little mace, and a few corns of Jamaica pepper. When the fpice has boiled in the pickle^ pour it hot upon the fhoors, Hop them clofe im« mediately, and fet the jar two hours before (he fire, turning it often* It is .as good a way of greening pickles as often boiling ; or you may boil the pickle two or three times, and pour' it on, boning hot, juft as you pleafe. If you make the pickle of the fugar- modi Plain and Eafy. 271 Ajgar-vtnegar, you muft let one half be fprlng-water. Vcki have the receipt for thts vinegar ia tfie I9tli Chapter. Kuks to be ohferv$d in pickling. ALWAYS ufeilone jars for all forts of picjcles that require hot pickle to them. The fii ft charge is the leaft, for tbele not only laft longer, but keep the pickle better; for vinegar and fait will penetraLc through all earthen vcfTcls, ftone and glafs ia the only thin^; to kt^cp pickles in. Be furc never to put )our hands in to take pickles out, it will Toon fpoil it. The beft method is, to every pot tie a wQodeA/poon tull^f little iioks> (o take the pickle$ out with. •. . « C H A P. XV, Of makin;^ Cakes^ &c« 7 9 nfoke a rich cake. TAKfifourpound^f f|purwellilnedaa4 fifced, feven pounds of currants wafted and rubbed, fix pounds of the heft freCh but* ter^ two pounds of Jordan almbnds blanched, and beaten with orange-flower water and ikck till ^ey art fine, then take four pounds of eggs, put half the whites away» .three pounds of double-refined fugar beaten and fifted» a quarter of an ounce of mace, the fame of cloVes and cinnamont three large nutmegs, all beaten fine, a little ginger, half a pint of fack, half a pint of right French brandy, fweet-meats to your liklhg, they muft be orange, lemon, and citron. Work your butter to a crearn With your hands, before any of your ingredients are in, then put in ybur fugar and mix it well together ; let your eggs be well .beat and ftrained through a fieire, work in your almonds firil, then put in your eggs, beat them all together till they look white and thick, then put in your fack» brandy and fpice9,ihake your flour in by degree, and when your oven is ready, put in you^ currants and fweet-meats as you put it in yOur hoop* It will take four hours baking in a quick oven. You muft keep it bearing with your hand all the while you are mixing of it, and when your, currants are well waihed and cleaned, let them be kept be- fore the fire, fo that they may go warn) into your cake* This quantity will bake bed in two hoops« Digitized by Google The ^irt of Cookery f To ice a great cake. TAKE the whites of twenty- four eggs, and a pound of dou- ble-refined fugar beat and fihed fine ; mix both together, in a deep earthen pan, and with a whiik whifkit well for two or three hours together till it looks white and thick, then with a thin broad board or bunch of feathers fprcad it all over the top and fidta of the eake; fet it at a proper diftance before a good clear fifty and keep turning it continually for fear of its changing co" lours but a cool oven is beft, and an hour will harden it* You oiay perfume the icing with what perfume you pleafe. To make a pound cske* TAKE a pound of butter, beat it in an earthen pan with your hand one way, till ]t is like a line thick cream, then have ready twelve eggs, but half the whites; beat thtim well, and beat them u{) with the butrer, a pound of flour beat in it, a pound of fugar, and a few carraways. Beat it all well together for an hour with your hand, or a great wooden fpoon, butter a paa and put it in, and then bake it an hour in a quick oven. For change,youmayput in a pound of currants, clean waihed and picked. T 0 make a cheap feed-cake, VOU tnuft take half a peck of flour, a pound and a half of butteri put it in a fauce-pan with a pint of new milk, fet it oitf ibe fire ; take a pound of fugar, half an ounce of alUfpice beat fide, and mix them with the flour. When the batter is melted, jj>our the milk and butter in the middle of the flour, and work it up like pade. Pour in with the milk half a pint of good ale yeail, fet it before the fire to rife, juft before it goes to the oven* £itber put in fome currants or carraway -feeds, and bake it in a quick oven. Make it into two cakes. They yrill take an hour and a half baking. r To make a butter eaie^ YOU mufl take a difti of butter, and beat it like cream wU& your hands, two pounds of fine fugar well beat, tbree pounds of flour well dried, and mixthem inwith die butter, twenty-four egg'^, leave out half the whites, and then beat all together for an hour. Juft as you are going to put it into the oven^ put in t q^rtcf made Phin and EaJ^* 273 quarter of an ounce of mace, a nutmeg beat, a little fack or brand/, and feeds or currantsi, ju(l as you pkafe. t To make ginger-bread cakes. Take three pounds of flour, one pound of fugar, one pound of butter rubbed in very fine, two ounces of ginger beat fine, t large nutmeg grated i then take a pound of treacle, a quarter of a^pint of cream, make them warm together, and make up the bread ftiff; roU it our^ and make it up into thin cakes, cue them out with a tea-cup, or fmail glafs* or roll them round like nuts, and bake.them on tin plates in a flack oven. ■ To make a jine feed or fnffrcn-cake, , YOU muft take a quarter of a peck of fine flour, a pound and a half of butter, three ounces of carraway feeds^ fix eggs beat well, aquarter of an ounce of cloves and mace beat together very fine, a pennyworth of cinnamon beat, a pound of fugar, a pennyworth of lofe-water, a pennyworth of fifFron, a pint and a half oTyeaft, and a quart of mijk; mix it all together lightly with your hands thus: firll boil your milk and butter, then (kim ofF the butter, and mix with your flour, and a little of the milk ; flir the yeaft into the reft and ftrain it, mix it with the flour, put in your feed and fpice, rofe- water, tincture of faf- £ron, Tugar, and eggsi beat it all up well with ]rour hands lightly, and bake it in a hoop^or pan^ but be fure to butter the pan welh It will take an hour and a half in a quick oveii* You may leave out the feed if you chufe it,'and 1 think it rather bet* ter without it, but that you may do as you tike. ^ To make a rich feed-cake^ called the nutCs cake^ YOU muft take four pnun^^s rf the fliieR fiour, and three pounds of d( ijbk -refined fugar Deattn and lifted ; in x fh-tn together and dry tlicui by the fire till you prepare your other materials. Take four pounds of butter, beat it with your hand til it is foftlike cream, then beat thirty-five eggs, leave o ut fix- tccn whites, ftrain oiFyour eggs from the treads, and beat them and the butter together till A\ appears like butter. Putin four or five fpoonfuls of rofe. or orange flower water, and beat again ; then take your flour and fugar, with fix ounces of carrdway- feeds, and flrew them in by degreesi beating it up all the time ^for two hours together. You may put In as much tindiure of cinoaaion or ambergreafe as you pkafe; butter your hoop, and T let 274 Cookery^ )ec It ftand fhree hours in a moderate oven. Yott muft obTeirtf always, in beating of butter, to do it with a cool hand> apJ beat it always one way in a deep earthen diih. Jtf niake pepper cakes^ ^ TAKE half a gill of fack, half a quarter of an ounce of whole white pepper, put it in and boil it together a quarter of an hour, then take the pepper out, and put in as much (]oui>]e- lefined fugar as will make it like a patic, then drop k ia wiial flape you pleafe on plates, and ivt it dry iil'elf^ ^0 make Portugal cakes. MIX into a pound of fine flour, a pound of loaf-firgar hrnt and fifccd, then rab it into a pound of piuc Iwtct butter till it is thick likf iiraitd v^hite bread, then put to ii two fponnfuls q£ rofc-vvater, two of fack, ten egr:^, wliip t!iem very wt-H with a wh'fk, then mix it into cig'fjt ounc es of currants, mixed ali well together; butter the tin pans, fill tii-m but half full, and bake them J if made v.'iihout currents they \vi)l kc p'half ayear; add a pound ofrtl'.Kondb bianchcd,and best ivi 1: role vvnter, as abuvc^ and leave out tl^ ^our, 1 hefe axe anoi,tier ioic and belter. 21? make a preUy cake. TAKE five pounds of flour well dried^one pound of fugar, half an ounce of mace, as much nutmeg, beat your fpice Teiy Ikie, mix the fugar and fpice in the fiour, take twenty-two eggs, leave out fix whites, beat them, put a pint of. ale-yeaft and the eggs in the fiour,. take two pounds aiid a half .of freCb but« fer, a pint and^a half of creaqi; fet the cream and batter over the £re, tiH the butter is melted, tet it ftand till It is blood-warm,, before you put it into the fiour fet it an hour by the fire to rife, then put*tn feven pounds of currants, which muft be plumped in half a pint of brandy, and three quartern of a poMn<{ «>f candied peels. It muft bean hour and a, quarter in the even* You muft put two pounds of chopped rainnsio the fiour, and a quarter of a pint of fack; When you put the currants io^ bake it in ar hoop* TV make ginger-bread, TAKli three quLirts cf f.nc He ur, two ounces of beaten gin*' prer, a Cjuartcr of an uhacc of jaiLineg, cloves, and mace beat fiiic, but nir-d oi l^il; mix all together, three quarters of a^uku of fiiic fugar, two pQuiiai of ircaui.e, fee a ovu the Erft» Digitized by ihade Plain and Eaff. 275 "bul (?on't let it boil ; three quarters of a pound of butter mcltfd in the treacle, and fome candied lemon and orange-peel cut ^nc ; mix all thefe together well* An hour wili^bake it in a quick oven, * ^ ST p maki link fine cakes. ONE pound of Iftittef beaten to cream, a poundl and a quaN ter of flour, a pound of fine fugar beat fine, a pound of. cur- rants clean waflied and picked, fix ^ggs, two whites left out, beat them fine, mix the floui'v fugar, and eggs by degrees inta the better, beat it all weU. with both-handa, either make it into little cakes or bake It in one. Andtker fort of lUtk cdkeS. A POUND of fiour, and half a pound of fugaf, beat half a pound of butter with your hand^ and mix them well together* Bake it in little cakes. To make drop bifcuiUi , TAFtE eight eggs, and one pound of doublc^refined fugar beaten fine; twelve ounces of fine fiour well dried, beat your eggs very well, then put in your fugar and beat it, and theit your flour by degrees, beat it all very welt together without eeafins ; your oven muft be as hot as ror halfpenny bread, then fiour &mc iheets of tin, and drop your btfcuits of what bignefa you pleafe, put them In the oven as fall as you can, a^id xvherL you fe^ them rife, watch them ; if they begin to colour take them out, and put in more, and if thefirfi: is not enough, put ^ them in again. If they are right done^ they, will have a white ice on diem. You may, if you chufe, put in a few carraways j when they are-all baked, put them in the oveu again to dry, then keep them in a very dry place, , y 0 7nake co mnon bljluils. BEAT up fix eggSjWith afpoonfulof rofe- water and a ^vc^r^r^^ ful of fack, then add a pound of fine powdered fugar, and n pound of flour; mix them into the eggs by degree?, and an ounce of coriander4eeds, mix all Wcll together, fliape them on White thin paper^ or tin moulds, in any form you pleafe. Beat the white of an egg, with a feather rub them over, and dufl ' fine fugar over them. Set them in an oven moderately heated, till they rife and come to a good colour, take them out \ and T a, whea Digitized by Google 2y6 7he Art of Cwkeryj . when you h«vc done with the oven, if you have no flove to dry them in, put them ui the ovea again^ and let them Htuid all night to dry* 2o maki French bifcults* HAVING a pair of clean fcales ready, in one fcale put three new*laid eggs, in the other icale put as much dried flour, an equal weight with the eggs, take out the flour, and as much fine powdered fugar ; firft beat the whitea of the eggs up well with a whilk till they are of a fine frothi then whip in half an ounce of candied lemon-peel cut very thin and fine, and beat .well : then by degrees whip in the flour and fugar, then flip in the yolks, and with a fpoon temper it well together, then ihape your bifcuits on fine white paper with your fpoon, and throw powdered fugar over them. Bake them in a moderate oven, ■ not too hot, giving them a fine colour on the top. When they are baked, w ili .1 fine Icr.iie cut olt from the paper, aad lay thcai m hQx^^ ioi ufc. ^0 make mackeroons, TAKE a pound of almonds, let them be fcalded, blanched, < and thrown into cold water, then dry them in a cloth, and pound them in a mortar, moiHen them ^ith orange-flour wa« ter, or tho white of an egj^, lefl they turn to oil ; afterwards take an equal quantity of nne powder f/igar, with three or four whites of eggs, and a little muflc, beat all well together, and fliape them on a wafer paper with a fpoon round* Bake them in a gentle oven on tin plates. To make Sbrewjhury cakes, TAKE two pounds of flour« a pound of fugar finely fearched, mix them together (take out a quarter of a poupd to roll them In) take four eggs beat, four fpoonfulsof cream, and two fpodn- fuls of rofe^water, beat them well rogether,and mix them with the flour into a pafte, roll them into thin cakes, and bake them in a quick oven» f mah mtuOing cakes. TO a quarter of a peck of flour well dried at the fire, add two pounds of mutton fuet tried and drained clear ofFj when it is a little cool, mix it well with the fiour^ fome ialt^ and a veiy made Piain and Eajy. , 277 very little all-fplce beat fine ; take half a pint of good yeaft, and put in half a pint of water, ftir it well together, ftrain ii» and mix up your flour into a pafte of moderate Itiffncfs, You muft add as much cold water as will make the pafte of a right order: make it into cakes about the thickntG afid bignefs of an oat- cake : have ready fome currants clean wafhed and picked, ftrew fonne juft in the middle of your cakes^between your dough, fa that none can be feen till ihe cake is broke. Vou may leave the currants out, if you don't chufe j^em. ?* 1 make light wigs. TAKE a pound and a half of flour, and half a pint of millc iTinr^c \\ arm, mix thefe together, cover it up, and let it lie by the h:v half nn hour ; then take half a pound of fus^ar, and half a pound of butter, the'ri work thefe into a paile and ike it into wigs, ?Ls little flour a? poHible. Let the oven oe pretty quick, and ihcy will rife \ cry much. Mind to mix a quarter of a pint of good ale yeail in milk. ?(0 make very good wigs. TAKE a quarter of a peck of the fineft flour, rub it into three quarters of a pound of Aefli butter till it is like grated bread, fomethtng more than half a pound of fugar, hnlf a nutmeg, half a race of ginger grated, three eggs, yolks and whites beat very well, and put to them half a pint of thick ale yealt, three or four fpoonfuls of fack, make a hole in the flour, and pour in your yenfl: and e;:gs, as much milk, jufl warm, as will make it into a light pallc. Let it ftand before the fire to nfc half an hour, then make it into a dozen and a half of wigs, wafh them over wkh egg juft: as they go into the pven. A ^uicfe oven and half an hour will bake them. ' To make iuns^ TAKE two pounds of fine flour, a pint of good ale ycaif, put a little fack in the yeall, and three eggs beaten, knead all thefe together with a little warm millc, a little nutmejr, and a little fait; and lay it before the fire till it rifes very light, then knead in a pound of frcfli butttr, a pound of rough carraway- Comfits, and bake them in a qu^ck ovenj in what Ihsp: yo;^ plealie, on floured paper. , T omake Httk plumb cahs* XAKE two pounus of fluur dricvl In the oven, or at a ?reat fire, and half a pound of fugar lintly powdcitd, four yolks of jEggs, two whites, half a pound of butter v/afiicd with rofe- water, fix fpoonfuls of cream warmed, a pound and a half of currants unwaflied, but picked and rubbed very clean in acloth j mix it all well together, then make them up into cakes, bake them in an oven almoft as hot as for a manchet, and let them fland half an hour till they arecoloured on both fjdcSjthen take down the oven-lid, and lei them (land to foak. You mull rub the butier Into the Rour vory w^Dj tb.ea th^ egg ai^d cfcam^ aad then the currants* CHAP. XVL Pf c}iepfeTcake$^ creams, jeUic$t v^hip-fylla^ T'o make fme chct^Jdiakcs. TAKE a pint of cream, warm it, and put to it five quarts of fnilk warm from the cow, then put runnet to it, and juft give it , SI ftir about ; and when it is come, put the curd in a lineq* bag or clothy let it drain well a way from the whey, but do |)0t fquceze it much ; then put it in a mortar, and break the curd as fine as butter, then put to your curd half a pound of fweet almonds blanched and beat exceeding fine, and half a pound of mackeroons beat very fine. If you have no mackroons, ge| Naples bifcuitd) then add to It the yolks of nine eggs beaten, ^ yhole nutmeg grated, two perfumed plumbs'sdiflblyed in rofe or orange-^wer water, half a pound of fine fugar \ mix all well fogether^ the^i melt a pound and a quarter of butter, and fiir It iwell in it, )ind half % pound of currants plumped, to let flaiid lo pool till you ufe it, then make your puff pafte thus: take a pound of fine &>ur, wet it with cold water, roll it o|it, put into it by flegrees a pound of frefh butter, atid ihake a little fiour on eacli coat as you roll it* Make it jufi as you ufe it* Digitized by ma^f Plain and Et^fy: TTf^ "You may leave out the currants for change, norneed you put in the perfumed plumbs, tr your diflikc them; and for varictv, when you make them ui mackcroons, put in as n>uch tintSlure of faffron as will gfve them a high colour, but no currants. This we call fafFron cherfecakeh.; the other wiuiout currftnts, almond cheefccakes j with currants, fine checfecakesj with njackefooii% ttiackeroon ch.ecfccakcs. ^ . 9^ make lemon thaficAes^ TAKE the peel of two larpe lemons, boil it very tender, then pound it well in a mortar, with a qu^ncr of a pound or more of Soaf fugar^ the yolks ■ i" hx e;p;5, and half a pound of frefk abutter 3 pound and mix all wcil together, iay a puff-paftd in your patty-pens, fill them haiHull, and bake ihcm. Orange checfccakcs are done the -fame way, only you boil jpeel in two or xhxee waters, to take out th^ bitieriieffi. A fecond fart of Imm cheefecakes, . TAKE two large lemons, grate off the peel of both, and iqueeze out the juice of one, and add to it half a pound of .^oublc-n^fined iugar, twelve yolks of eggs, eight whites we^ fceaien, then melt half a pound of l)utter, in four or five fpoon» ^".uls of cream, then ilir Jt all together, and fct over ihc fire, ^lirring it till it begins to be pretty tfaick ; then take it off, and when it h cold, fill your patty-pans little more than half full, Put :i palte very thin at the bottom of your patty-paa&. iiaif an hoar, witii a quick oven, wiH bake them. ?* 9 make aim^d cbeefecakes* TAKE half a pound of Jordan almonds, and lay them m iCold water ail night, the next niorniiu^ bl;>nch them into cold water, then take them out, and dry them in a clc an cloth, beat Chem very fine in a little orange-flower water, then take iix eggs, leave out four whites, beat them and drain them, then half a pound of white fugar, with a little beaten mace ; I ea: ri.cni 'well together in a marble mortar, take ten ounces of good i rcih |)utter, melt it, a little grated lemon*peel, and put them in the fnortar with the other ingredients mix ail wcli together, and ^ your patty-pant. 7 4 S& 28o " ^le Art of Cookerjf^ m ^ Tfi make fairy bulUr. TAKE the yolks of two hard eggs, and heat them in a mail>it^ ri^.crtiir, with a hige fpoonful of oi ■ nae-flower water, snd two tea ipc oiiUih of tine fugar beat to powder, beat ihi^ all tngciher till it is a fine palie, then m*ix it up vvi!h about as iruth iitfli butler cut of the churn, and force it through a fine firainer full of little holes into a plate. I'his is a pretty tfiiflg to fipt ufi ii uujc at lupper, . . ^omak^ almond (ufiards. , TAKE a. pint of cream, blanch and beat a quarter of a pound .•f almonds fine, with two fpoonfuls of rofe^water. Sweeten it to your palate \ beat up the yolks of four cg;»s, ftir all together one way over the fire till it is thick, then pour it out into cups. Qr you may bake it in little china cups. to make baked cuJiarJ^ ONE pint of cream boiled with mace and cinnamon ; when cold take four eggs, two whites left out, a little rofe and orange- flower water and fack, nutmeg and fugar to your palate j mix them well together, and bake them in china cups. To piake plain cujiards. TAKE a quart of new milk, fweeten it to your tafte, grate in a little nuiixieg, beat up eight eggs, leave out half the whites, beat them up well, ftir them into the milk, and bake it in china bafons, or put them in a deep china difh ; have a kettle of water boiling, fet the cup in, let the water come above half way, but don*t lot it boil tpo faft for fear of its getting into the 9up$. You may add a little rofe-water. To makf orange butter. TAKE the yolks of Un eggs beat very well, half a pint of Rhenifh, fix ounces of fugar, and the juice of three fwreet pranges ; fee jhcm over a gentle |ire, ftirring thentone way till jt IS thick. When you take it off, fiif ina piece of butter as bi^ as a large walnutf ' ' ' made Flam and Ea^» S8t ' 9V makt Jleeple creauk, " TAKE five ounces of hartftiorp, and two ounces of ivory, ^nd put them in a ftone bottle, fill it up with fair water to the neck, put in a fmall quantity of gum arabick, and gum dra- gon ; ihcii tie up the bottle very clofe, and fet it into a pot of u'atcr, with hay at the battonn. Let it Hand fix hours, then take it out, and kt it Hand an hour before you open it, left it fly in your face; then ftrain it, and :t will be a lliong jelly, then take a pound of blanched i.Imonds, beat them very fine, mix it with a pint of thick cream, and let it fhind a little ; thca ftrain it out, and mix it with j poimJ of jcily, kt it over the lire till it is fcalding hot, fweeten it to your taile with double rehned fugar, then take it off, put in a litile amber, and pour it into fmall high-galliprJts, like a fu^ar-loaf at top ; when it is cold, turn them, and hy cold whipt-crcam abuut them in heaps. Be fare ic jjoes not boil when the cream is in* Lemon cream. TAKE live large, lemons, pare them as. thin as poiHble, ^eep them all night in twenty fpoonfols of fpring-water, wttd the juice of the lemons, then ftrain it through a jelly-bag into a (ilver fauce-pant if you have one, the whites or fix eggs beat well, ten ounces of double refined fugar, fet it over a very fio.w chaicoal fire, ftir all the tiiiie one way, (kirn it, and when it is as hot as you can bear your finders in, pour it into glafTes, J fecond lemon cream. TAKE the juice of four large lemons, half a pint of wlter^ 9.poundof double-refined fugar beaten fine, the whites of feveii eggs, and the y oik of one beaten very well, mix all together* (train it^ and ftt it on a gentle fire, flirting it all the while, and fcum it clean, put into it the peel of one lemon, when it i$ vWy hot, but don't boil, take out the lemon^peel, and pbur It into china difhes. Ypu muft obf^re to keep it fiirring one way 9U thQ tjiTie it 19 over the fire« Digitized by Google zBi ^ the Ar4 fif Co$kerj^ Jelly of cream. TAKE four ounces of hartfliorn, put it on In three pints of water, let it boil till it is a ftiff jell}', which you will kno\«f by taking a little in a fpoonto cool \ then ilrain it oftt and add to it half a pint of cream, two fpoohfuls of rpfe« water, two fpoonfulsof fack, and fweeten it to your tafte j then give it a gentle boil, b^jt keep flirring it all the time, or it will curdle; then take it off, and ftir it till it is cold s then put it into broad bottom cups, let them (land all night, and turn them Out Into a diih ; take half a pint of cream, two fpoonfuls of rofe- water, and as much liack, fwaeten it to your palate, and pour over them* I'o make crange, cream. TAKE a pint of juice of Seville oranges, and put to it the yolks of fix eeirs, the whites of but four, beat the eggs very veil, and llrain them and the juice together; add to it a pound of double-refined fugar, beaten and fifted ; fet all thcfe toge- ther on a foft fire, and put the peel of half an orange to it, keep it ftirring all the while one u'nv. When it is almoft ready to boil, takeout the orange>pecl, and pour out the cream into gUHes, or china diflies. To make goofeberry crfam^ ^ TAKI^ two quarts of goofebcrries, put to them as much water as will cover them, Icald them, and then run them thro' a fieve wiih a fpoon : to a quart of the pulp you mult have fix eggs wtll beaten ; and when the pulp is hot, put in an ounce of frefh butter, fweeten ic to your tafte, put in your eggs, and ftir them over a gentle fire till they grow thick, then fet it by; and when it is almoft cold, put into it tvt'o fpoonfuls of juice of fpinach, and a fpoonfu! of orange-flower water orfack ; ilir it well together, and put it into your bafon. When it is cold, fei;ve it to the table. To make iarley cnam, TAKE a fmall quantity of pearl-barley, boil it in milk ' and water till it is tender, then ftrain the liquor from it, put your barley into a ^uait of cream, and kt it boil a litlkjp made Plain and Eafy. 283 Jitde, then take iiie whites of live c^r^s and the yolk of one, beaten with n fpoonful of fine, flour, and two Ipoonfuls of orangc-flo wcr water ; then take the cream oR* the fiie, and mix in the eggs by degrees, and ict it u.er the fire again to thicken, .Sweeten to your tafle, pour it into bafonsj and when it is cold ^erve it up. ' ^0 maks blanched mam. Take a quart of thethlckeft fweet cream you can get, fea- |bn it with fine fugar and orangc*f]ower water and boil it; thea lieat the whites of twenty eggs, with a little cold cream, take out ahetreddlesy which you muft do by ftraining it after it is beat^ and when the cream •!$ on the fire and boils, pour in your egge, jdirring it all the time ope way till it comes to a thick curd, then ^ake it up and pafs through a hair-ileve, then beat it very well >vith a fpoon till cold, and put it into difhes for ufe. To make almond cream* TAKE a quart of cream, boil it with a nutmeg grated, a blade or two of mace, a bit of lemon-peel, and fwceceii to your tafl:e : then blanch a quarter of a pound of almonds, beat them very fine, with ?^ fpoonful of role or orange-flower water, take the whites of nine eggs well bear, and firain them to your almonds, Tjeat them together, rub ver-y v/ell through a coarfe hair-ficvc ; mix all together with your cream, let it on the fire, flrr it aii one way all the time till it boils, pour it iujtoyour Cups pr diihe«^ and when it is cold ferve it up* To make a fm cream. TAKE a pint of cream, fwcetcn it to your palate, grate a little nutmeg, put in a fpoonful of orange-flower water and rofe water, and two fpoonfuls of fack, beat up four eggs, but jwo whites i ftir it all together one way over the iife uU it is ^ickj baye cups ready^ and pour it in. To make ratafia cream. TAi^E fix large laurel leaves^ boil them in a quart of thick icrearn : when it-is boiled throw away the leaves, beat the yolks pf five eggs with a littie cold cream, and fugar to your tafte^ then thicken the cream with your eggs, fet it over the fireagain^ but don't let it boil, keep it flirring all the while one way, and TOur it intQ cbin$ diflies i when it is cold it is fit for ufe. ^ ' To Digitized by Google '1284 Cookery^ T§ make wbipt cream. * TAKE a quart of thick cream, and the whites of eight eggs beat well, with half a pint of facie ; mix it together, and fweeien it to your tafle wHh doubie-jefincd fugar. You maj perfume it, if you pleafe, with a little muflf or ambergreafetied in a rag, and iieeped a little in the cream, whip it up with a whifk, and fomc Ica.on-pccl ticJ in the middle of the whifk ; take the froth with a fpoQii, aiid 1 r. it io yoar glafles or bar fens. I his docs v^ cii ovcj a hiic tai t. ^ 0 make wbipt fyUabubs. Take a quart of thick cream, and half a pint of fack, the Juice of (WO Seville oranges or lemons, grate in the pee! of two ienaon.s half a pound of double refined fugar, pour' it into a broad earthen pan, and whifk it well ; but firft fweeten ibme red wine or fack, and EU your glafles as full as you chufe , then as the froth rifes take it off with a fpoon, and lay it carefully into your glaflfes till they are as full as they will hold. Don't make thcfo long before you ufe them. Many ufe cyder fweeten- cd, or any wine you pleafe, or lemon, or orange whey made thus ; fqueeze the juice of a lemon or orange into a quarter of a pir;t of mill:, when the curd is hard, pour the whey clear ofF, and fw/eeten it to your palate. You may colour fome with the juice of fpinarh, fume witU iiiftVon, and foaie wuh cochineal, juii as you fancy. make everlafiing fyllabubs. TAKE five half pints of thi^k cream, half a pint of Rbeniih, half a pint of fack, and the Juice of two large Seville . oranges ; rrate in juft the yellow rind of three lemons, and a pouncltof Sottble- refined fugar well beat and fifted; mix all together with a fpoonful 'of orange flower water \ beat it well together with a whifk half an hour» then with a fpoon^U your glafles. Thele ytxW keep above a.wee k,and is better made the day before.! The beft way to whip fyllabub is, have a fine large chocolate. miJl^ which yov muft keep on purpofe, and a large deep bowl to mill them in. It is bof>h quicker done, and the froth ftronger. For the thin that is left at the bottom, have ready fome calf's foot jelly boiled a^d clarified, there muft he nothing but the calfs foot boiled to a hard jelly : when cold, take ofF the fat, clear it with the whites of eggs, run it through a flannel bag, and mix it with the clear, which you faved of the fyllabubs. Sweeten tt to your palate, and give it a boil ; then pour it into bafons, or wha( j^Qu pleafe. When cold, tuni it out^ and it is a fine flummery. Digitized by G( made Plain and Eafyl ±6$ '* 1'c /nakc a trifle. COVER the bottom of your diCIi or bowl with Naples bifcuiu broke in pieces, mackcroons broke in halves, and ratafia calces. Juft wet them all through with fack, then make a good boiled cuftard not too thick, and when cold pour it over ir, then put a fyUabub over thar. You may garniih it with lauiia caicea^ currant jeliy, and flowers. ' To make hartjhorn jelly. BOIL half a pound of har((born in three quarts of water over a gentle fire, till it becomes a jelly. If you take out a little to Gooh and it hangs on the fpoon, it is enough. Strain it while it is hot, put it in a well-tinned fauce-pan» put to it a pint of Rheoiih wine, and a quarter of a pound of loaf-^fugar ; .beat the whites of four eggs or more to a froth, ftir it all together that the whites mix well with the jelly, and pour it in» as if you were cooling it. Let it boil for two or three minutes^ then put in the juice of three or fbuir lemons; let it boil a minute or two longer.^. When it is finely curdled, and of a pure white colour, have ready afwao-lkin jelly bag oyer a china bafon, pour In your jellyj^. and pour back again till it is as clear as rock water; then fet a' very clean china bafoh under, have your gUfles as clean as pof- fible, and with a clean fjMDon fill your glales, Have ready (ome thin rind of the lemons,' and when you have filled half your^ * glafles throw your peel into the bafon i and wberi' the jelly is all run out of the bag» with a clean ipoon fill the reft of the glafles^ and they will look of a fine amber colour. Now in putting iii' the ingredients there is no certain rule. You mud put in lemon and fugar to your palate. Moft people love them fwcet j ^nd indeed they are good for nothing unlefs they are. "Ty make riuLand jelly. TAKE out the great bones of four calves feet, put the feet into a pot with ten quarts of water, three ounces of hartihorn, . three ounces of ifingials, a nutmeg quartered, and four blades of mace; then boil this till it comes to two quarts, ftrain it through a flannel bag, let it ftand twenty^four hours, then fcrape . off all the fat from the top very clean, then llice it, put to it the whites of fix eggs bearen ro a froth, boil it a little, and ftrain it through a flannel bag, then run the jelly into little ' high glafies, run every colour as thick as your finger, one co* lour mud be thorough cold before you put another on, and that * ' you ibis f*ie jlri df Cookery f youputon muft not be but blood-warm, for fear it mix together. You muft colour red uiih cochineal, grctn with fpinach, vel- low with fafTron, blue with 1)1 up of violets, white with chick cream, aiici iV^mctimcs thcjclly by itfclf. You niny add oranoc flower water; or wiiie aad lu^ai, and iemun, if you pieafc j but iXiii IS ail. fancy.* To make calves feet jelly. BOIL two calves feet in a gallon of water till it comes to a quart, thtn ftrain it, let it ifand till cold, fkim oft all the fat clean, and take thejclly up clean. IFthere is any fettling in the bottom, lenve it 5 put the jelly into a fauce-pan, with a pint of mountain wine, fialf a pound of loaf-fugar, the juice of four large lemons, beat up hx: or eight whites of ecrgs with a wifkj then put them into a ibace-pan, and flir ail together well till it boils. Jam: it boil a few minurcs. Have ready a large flannel bag^ pour it m, it will run throiiL-'h quick, pouritin ligain till it ruii:i clcr,r, then have ready a large china bafon, with the kmon-pccls cut as thin as poflible, let thejclly run into that baioPi and the peels both give it a fme amber ct:lour, and alfo 8 flavour i with a clean filver fpoon fill your giailcs* To make currant jelfy. ' STRIP the currants from the ftalks, put them in a {lo^cjar, Hop it clofe, fet it In a kettle of boiling viratcr half way thcjar, ^ let it boil half an hour, take it out and drain the juice through ar coarfe hair-iieve ; to a pint of juice put a pound of fugar, fet it over a fine quick clear fire in your prefervijig pan or b?ll-metal ikillet ^ keepftirring it all the time till the fugar is melted, then l^m the fcum ofF as faft as it rifes* When your jelly is very dear and fine, pour it into gallipots ; when cold cut white pa- Iper juft the btgnefs of the top of the pot and lay on the jelly, TV make bartjhorn flummery* . BOIL half a pouoil of the lliavings of hartiborn in three pints of water till it comes to a pint^ then ftrain it through a ficwe into a bafon» and fet it by to cool ; then fet it over the fire, let it jud melt) and pot to it half a piiit of thick cream, fcalded and grown cold again, a quarter of a pint of white wine, and two ipoonf uls at arange-fiour water ; fweeten it with fugar, and beat ic iur aa hour and a halF, or it will not mix well, nor look well ; dip your cups m w.uer btjiorc you put in the flummery, or ellc it will not turn out well. It is belt when it ilauchi a day or two before vuu tuiii it out. When you Icrvc it up, turn it out of the cups, and iiick blanched almonds cut in long narrow bits Oft the top. You may eat them either wi;h vviac or cream. A fecond way to make hartjbern flummery. TAKE three ounces of hartlhorn* and put to it two quarlM of fpring- water, let it iiinmer over the fire fix or feven hours, till half the water is confumed, or elfe put it in a jug, and fet tC In the oven with houlhould bread, then drain it through afieve and beat hai/ a pound of almonds very fine,^ with 4bme orange flower water in the beating ; when they are beat, ipix a little of your jelly with it and Tome fine fugar ; llrain it out and mix it with yout other jelly, llir it together till it is little more than ^ad-warm then pour it into half- pint bafona or diihet for jthc purpofe, and fill them bui h a 1 f full. When you ufe ibem^ turn them out of the difh as you do flummery. If it does not come- out clean , fe t y o u r bafon a minute or two in warm water* You may flick almonds in or not, jufi as you pleafe. £a( it with wine andfugar* Or make you i jelly this way : put fix ounces of hartihorn in a glazed jug with.a long neck, and put to it three pints of foft water, cover the top of the jug clofe, and put a weight on it^o keep it fleady ; fet it in a pot or kettle of water twenty-four hours, let it not boil,, but be fcalding hot, then ilrain it out and make your j J i y* / make oatmeal flummeiy. ' ■ Get ibme oatmeal, put it into abroad deep pan, then cdver it with water, flir it together, and let it ftand twelve hours* then pour ofF that water clear, and put on a good deal of frefk water, fhift it agai n in twelve hours, and fo on in twelve more ; than pour ofF the water clear> and Arain'the oatmeal through a ^ coarfe I jftS^ tic Art of Cctkery^ toarfe hair fieve, and pour it into a faucc-pan, keeping it ftirrfng • all the time with a flick till it bo U und is very thick ; then pour it itito diihes j whencold turn u iiuo plates, and cktu wuh what you pleafe, either wine and iui: ir, or beer and fugar^ or milk. It eati, very pretty with cyder and fugar. You muli obi^rvc to put a great deal of water to the oatmeal and when you pour oh the laft water, pour on juft enough frefli as to ftain the oatmeal well. Some let it (bnd forty-eight hours fome three days, ihikmg the water every twelve hours ; but that is as you love it for fwectncfs or lartncfs. Gruts once cut does better than oatmeal. Mmd to iiir it together when you f ut iii freih water. F ST 0 make a fine fjfllabub from thi c(tw. MAKE your fyllabub of either cyder or wine, fweeten it ipretty fweec slnd ^rate foutroeg in, then milk the milk into the liquor ; when this is done, pour over the top half a pint of a pint of creami according to the quantity of fyllabub you make« You may make this fyllabub at home, only have new milk ; make it as hot as milk from the cow, and out of >a tea-pot, or any fuch thuig» fiour it in, holding your hand very high. . I'o make a hedge- hog. TAKE two pounds of blanched almondti, beat them well in a mortar, with a little canary anJ orange-flower water, to keep them from oiling. Make them into ftifF pafte then beat in the yolks of twelve eggs, leave out five of the whites, put to it a pint of cream, fwcetened with fugar, put in half a poLMid of Iweet butter melted, fet it on a furnace or flow hre, and keep it conftautly ftirring, till it is ftifFenough to be made in the form of a hedge-hog ; then flick it full of blanched almonds, fltt and iluck up like thcbrlftlesof a hedge-hog, then put it into a difli take apintof cream and the yolks of four eggs beat up, fweetcned with lugar to your palate. Stir them together over a flow hre till it is quite hot, then pour it round the hedge-hog in a difb, and let it ftand till it is cold, arid ferve it up. Or a rich calPs foot jelly made clear and good, and pour u into the difii round the hedge-hog ; and when it is cold, ic looks pretty, and makes a pretty di(hi or it looks pretiy xa the middle of a table for fuppcr. • ♦ Digitized by Goo^l fitade Plain and Eu^d 28^ To make French fiummeij. ' i^OU mud take a quart of cream and half an ounce of ifin* glafs, be fine thick Cream, and then make a hue pufi-pa(te, have a targe tin-patty that will juft hold it, cover tiic patty with the parte, and potsr in the ingredients. Don't put a:ny cover on, bake it in a quarter of an hour, then ft p it out ol tne patty on ^ difh, and throw hne lugar weH beat ail over it. It is a very pretty fide-difli for a fecoad covirfc.^ You tnaj' m^ke thisof aiay iarge apples jou pkaii^ Mocn-JJjine, ^ FIRST have a piece of tfn, made in the flinpn of a hal T moon, jrs deep as n hal^pint bafon, and one in the lhape of a l^^'g^ ftar, and two or three lefTcr ones. Boil two calves fert in a gallon of water till' it comes to a quart, then ffrain it off, and wher» cold ikim of ail the far, take half the jelly, t»nd fweeten IC with fugar to your palate, beat up the whites of four eggs, ilirall together over a flow fire tril it boils, then run it through a flannel bag till clear, put it in a clean fauce-pan, and take an ounce of iweet almonds blanched and beat very line \n a marble mortar, with two fpoonfuls oi" rofe water and two of orange- Jlower water ; then ftrain itthrotfgh a roarfe cloth, m x it with the jelly, ftir in four large fpoonfuls of thick cream, ftir it all ^4>§eihei tUi U boils, ihea have ready the di^ yuu iuiead it ioi^ Digitized by Google 2 go The Art of Ccokerj, • ' lay the tin in the fhapeof a half-moon in the middle, and the flars round it ; lay little weights on the tin to keep them in the places you would have them lie, then po'zr in theabove blanc- manger into the diih, and when it is quite cold take out the tin things, and mix the other half of the jelly with half a pint of good white-wine and the juice of two or three lemons, with loaf fy^^ar enough to make it fwcet, and the whites of eighc eggs beat fine; ftir it all together over a flow fire till it boils, then run it through a flannel bag till it is qurte clear, in a china bafon, and very carefully fill up the places where you took the .tin out ; let ititand till cold, and (end it to table. Note, You may for change fill the difh with a fine thick al- mond cuftard ; and when 1(1$ cold, fill up the half- moon and ilars with a clear jelly. Tbe floating ifiandj, a frcUy dijb for the middle of a tM^ at a fecond courfe^ or for fupper» YOU may take a focp-iifh, according; to the (Tze and quan- tity you would make, but a pretty deep glafs is heft, and fet it on a china difli ; firfl: take a quart of the thickeft cream you can get, make it prt-i ry I weet vvith fine lugar, pourinagiU of lack, grate the yellow rind of a lemon in, and mil! me cream till it is all of a thick froth, then as carefully as you can pour the thin from the troth, into a difh ; take a French roll, or as many as you want, cut it as thin as yoacan, lay alayer of that as light as poflible on the cream, then a layer of current jelly, then a very thin l^yerofron, and then hartihom jelly, then ¥ rench roli, and over that whip your froth which you faved ou the cream very well milled up, and lay at top as high as you can heap it; and as for the rim of the difh, fet it round with fruit or fweetmeats, according to your fancy. This looks very pretty in the middle of a table with candles round it, and you may make it ok as many different colours as you fancy, and accord- ing to what jellies and giams or fweetmeats you have ; or at the bottom of your di(b you may put the thickeil cream you ca^ get : but that is at you fancy. C H A P. Digitized by Google made Plain M Eafy\ 29 f CHAP. XVIL Of made-winesj,, brewing, French breads if^Q* - • To make raijin wine. Take two hundred of raifins, {talks and all, and put them in:o a lars;.- hoofliead, hil it up with water, let them ftcep a fort- night, llirring them every day ; them pour off A\ the liquor, and drefs the rajfins. Put botn liquors together in a nice clean veflcl that will juft hold it, lor it mufl be full; let it (land till it has done hifling, or oiaking the Icaft noifc, then flop it clofe and let it ftand fix months. Peg if, and if you rtnd it quite clear rack it oft into anothejr vcflcl ftop n rlofe, and let it iUnd three months loftger ^ ihea bouk ic» and when you ufe 'tr, rack it off Into a do^aa^er. . • ' To make elder-wine* PICK- ihe elder berries wb^it full ripe, put them Ineo a (lone jar, and fee them in the oven, or a kettle of hoiling water tilhhq jar is hot through; then take them out and drain them through a coarfe cloth, wringing the berries, and put the juice into a clean kettle : to every quart ofjuice put a pound of fine Lifboa iugar, let it boil and (kim it weil. When it is clear and fine^ pouc it into ajar ; when cold^xover it dofe, Mad ;kee^*^'t till you make raifinwine : then when youtunyourwj^M^rtocv^y gal* loo of wine put half a pint of the eMer fyrup; ' ^ . - ' * To make orange wine. * TAKE twelve pounds of the beft pnwclcr fugar, with the whites of eight or ten eggs well beaten, intofix [gallons otlpring- water, and buil three quarters of an hour. Vv '^len it is cold, puC into in fix fpoonfuls of yeafl, and alfothejuiceui twelve lemons, which being pared muit Hand with two pounds of white fugar in a tankard, and in the morning (kim off' the top, and then puc in into the water ; then add the )uice and rinds of fifty orany^e?, but not the white parts of the rinds, and fo let it work ail toge- ther two days and two nights; then add two quarts of R hen tih or white wine, and put it into your vefTcl. To make orange, wine with raifins. ^ TAKE thirty poundsof new Malaga raifrna piked c1ean« chop ' theoB finally you muft have twenty large Seville .oranges* ten of ihem you muft pare as thin aaforperferving; boil about eight gallons of foft wa^r till a third part be coofumedy let it coo) a* U 2 little Digitized by Google «9f fi< ^ Cookery^ lUlCf then put five gallons of it hoc upon your raifint MnS orange-peel, ftir it well together, cover it up, and when itls- cold let it Hand five days^ fttrriog it once or twice a day, then paff it thro' a hair-fieve, and with a fpoon prefa it at dry at yo» tan, pat it in a runlet fit for ir, and out to it the rind of tneotner ten oranges, cut as thin at the firv| then make a fy rup of the juice of twenty oranges^ with a pound of white- fugar* It nittft he made the day before you tua it up f llir it wal toge- ther, and ftop tt cbfe ; let it Hand two months to clear, theit bottle it up. It wUl keep three years, and it better for keep* ing. T 9 nmii Mir flmmr mur, very like Freminisc* TAKE fix gallons of fpring-water, twelve pounds of whiter fugar, fix pounds of raifins of the fun chopped. Boil thefc to- ?;ether one hour, then take the flowers of elder, when they are ailing, and rub them off to the quantity of haU" a peck. When the liquor is cold, put them it^the next day put in thejuice of three lemons, and four fpoonfuls of good ale yeaft. Letitftand covered up two days, then ftrain it off, and put it in a vcffcl ftx fcr it. To every gallon of wine put a quart of Rhenifti, and put your bung lightly on a fortnight, then ftop it down elofe. Let ilifaad fix monihs ; and if you find it is fine^ bottle it off* Ta make goejeberry wim. GATHER your goofebcrries in dry weather, when they are half ripe, pick them, and hruife a pccic in a tub, with i wooden mallet ; then lake a hoffe-hair cloth, and prefsthem as much as poffible, without breaking the feeds. When you have prefled out all the juice, to evcry gallon of goofebertiesputthreepounds^ of fine f?fy powder fugar, flir it all together till the fugar is all diflbived, then put it in a veflcl or cafk, wiih muft be quite full. If ten or twelve e anrn<;, let it ftand a fortn ghc ; if a twenty- gallon cafk, let It ttand ti-vc weeks. Scr it in a cool place, then draw ir off from the lees, c'car the vefiel of the lees and pour in the cle.^r liquor aifain. If it be a ten gallon cafk, let it (laud thre e months; if a twenty gallon, four or itvemonths^. tbea. bottle doS. wake curfanf wine* GATHER your currants on a fine dry day, when the fruic is full ripe, ttrip them, put them in a targe pan, andbroife them with a wooden peftie till they are ill htuiM* Let then (land in a pan or tub twenty four hours to fermept; then*nm it throunh a hair^fieve, and xion't let your hand touch y«»ttr In i|uor. To every galloa of this liquor, put two pounds and a « ihalf Digitized by Google wtadi PiaiH and Eafy. 293 Mf of while fugir, ftir it well together, and put 4t into yodr Veflel; To every fix |allon6 put in a quart of biandy, and Jet it ftand fix wedes. If it it fine, bottle it » if it b not^ draw it off as dear as you can^ Into another veflel or large bottles; add . in a Ibttnight, bottle it in fmal} bottles. ^ 0 make cherry wine^ PULL your cherries when full ripe ofF the ftalks, and prefs them through a hair fieve. To every gallon of liquor put two pounds of lump fugar beat fine, ftir ic togetherand put it into a VffTel ; it muft be full: when it has done working and makioj^ any noire, itop it ciofe for three months, and bottle it ofF. 7^9 wmke Urchmne. THE feafon for procuring ihe liquor from the birch trees Is in the beginning of March, whilethefap isrifin^, and beforetbe leaves (hoot out; for when the fap ii> come forward, and the leaves appear, the juice, by being long digeiled in the bark, ^fows thick and coloured, which befoi L- was thin and clear. The method of procuring the juice is, by boring holes in the body o\ the tree, and putting in follers, which are commonly made of the branches of elder, the pith being taken out. You may without hurting the tree, ifiarge, tap it in feveral places, four or five at a rime, and by that means fave from a good many trees feveral gallons every day ; if you h>ive not enough in one day, the bottks in which it drops muft be cork'd clofe, and ro- ■£^ied or waxed ; however, make ufe of it as fooi^ as you can. Ta^cc the fap and boil it as lon^ iis any fcum rifcs, (kimming it all the time: to every gallon of liquor put four poundsof good fugar, the thin peel of a lemon, boil it afterwards half an hour, ikimmingit very well, pour it into a clean tub, and when it is almoft cold, fct it to work with yeaft fpread upon a toaft, let it (land five or fix days, ftirring it often ; then take fuch a ca(k as will hold the liquor, fire a large match dipt in briniftone, and throw it into the cafk, ftop it clofetill thematch isextrnguifhcd, tun your wine, lay the bung on light till you find it has done working; flop k ciqfeand keep it three months, then bottle it off*. make qmtK€ wint. GATHER tbe quinces when dry and f^ll ripe; talce twenty, large quinces, wipe them clean with a coarfe cloth, and grate them with a large grate or rafp as near the core as you can, but none of the core; boil a gallon of fpring-water» throw in your quinces, let it boil foftly about a quarter ol an hour, th^n ftrain them well into an earthen pan on two pousids of double U 2 refined . t^&oxi fugar, pare the peel off two large lemonsjj^row in and . fqueeze the juice thro* a fievc* ilir it about till iHs very cool, then toaft a little bit of bread very thin and brown, rub a litile yeaft on it, let it ftand clofe covered twenty-four hoiirs* then fake out the toaft and lemon, put it up in a caig» keep it three n^ontbs, and then bottle it. If you make a twenty gal Ion cafk, let it ftand fix months before you bottle it \ when you ftrain your quinces, you are to wring them hard in a coatffe cloth, i > "To make ccwjlip or clary wine. TAKE fix gallons of water, twelve pounds of fugar, thejuice of fix lemons, the whites of four eggs beat very well, put all together in a kettle, let it boil half an hour, flcim it very well ; take a peck of cowflips; if dry ones, half a peck; put them into a tub with the thin peeling of fix lemons, then pour on the boiling liquor, and ftirthem about; when almoft cold, put in d. thin toaft baked dry and rubbed with yeaft. Let it rtand two or three days to work: If you put in before you tun it fix ounces of fyrup of citron or lemons, with a quart of Rhcnifli wine, it will be a great addition ; the third day ftrain it oft, and fqueczc the cowfiips through a coarfe cloth, then ftrain it through a flannel bag, and turn it up, lay the bungloofe for two or three 4ays to fee if it works, and if it don*t, bung it down eighty kt it fiand three months, then bottle it. ' Tomake turnip wine* Take a good many turnips, pare them, {lice them, puttheirj 5n a c\ der-pr tfs, and prcfsoutall thejuice very well. Tocvery gallon of juicc have three pounds of lump fugar, have a vcllcl ready, juft big enough to hold thejuice, put your iugar n\:o a veffcl, and a!io to every gallon of juice half a pint of brandy. Pour in the j uicc, and lay fomeihino; over the bung for a week, to fee it It v\ o:ks. If it does, you mufl not bu/)g it down till it has done working; then Hop it clofe for three months, and draw it ott into another veflcl. When it is fine, bottk it off. ^0 make rafpberry wine. TAKE fome fine a rafpberries, bruife them with the back of a fpoon« then ftraiA them through a flannel bag into a ftone jar. To each quart of juice put a pound of double^refined fu- gar, ftir it well together, and cover it clofe ; let it ftand three days, then pour it off clear. To a quart of juice put two quarts of white wine, ^ttle it off ; it will be fit to drink in a week. Brandy made thus is a very fine dram, an4 a much better way fhan ftecping the rafpberries. 7 • jRa/ri Digitized by Google modi Plain and Eafi^ agg Rules for brewing, "CARE muft be, taken in the fird place to have the maitclean; «nd after it is ground, it ought to ftand (bur or F.ve days. * For ftrong Odober, five quarters of malt to three hogflieads^ . and twenty-four pounds of hops*. This will afterwards make two hogiheads of good keeping fmall beer» allowing iive pounds of hops to It. For good middling beer, a quarter of malt makes a hogfhead of ale, and one of fmall beer ; or it will make three hogiheads of good fmall beer, allowing eight pounds of hops. This will keep all the year. Or it will make twenty gallons of ftrong ale, and two hogfheads of fmall beer that will keep all the year. If you intend your ale to keep a great while, allow a pound of hops to every bufliel ; if to keep fix months, five pounds to a hogihead ; if for prefent drinking, three pounds to a hoglhead, and the fofteft and cleared water you can get. Obferve the day before to have all your vefiels very clean, and Bever ufe your tubs for any other ufe except to malLe wines. Let your cafks be very clean the day before with boiling^wa* ter; and if your bung is big enough, fcrub them well with a little birch broom or brufh ; but if they be very bad, take out the heads, and let them befcrubbed clean with a hand-brufli ^ and fand and fuUers-earth. Put on the head again and fcald . them well, throw into the barrel a piece of unila'cked lime, and flop the bung clofe. ' The firft copper of water^ when it boils, pour into your mafh- tub, and let.it be coot enough to fee your face in; then put in your malt, and let it be well maftied, have a copper of water boilihg in the mean time, and when ^our malt is well waihed, fill your ma(hing-tub, ftir it well again, and cover it over with the facks. Let it ftand three hours, then feta broad (hallow tub under the cock, let it run very foftly, and if it is thick throw ic up again till it runs fine, then throw a handful of hops in tKe under tu1^,and let the mafli fun into it, and fill your tubs till all is run ot^ Have water boiling in the copper, and lay as much flnqre on as you have occafion for, allowing one third for boiling and wafte. Let that ftand an hour, boiling more water to fill the ma(b-tub* for fmall beer ; let the fire down allttle,and putic into tubs enough to fill your ma(h» Letthefecond maft be run off, and fill your copper with the firft wort; put in part of your hops, aitd make it boij quick. About an hour is long enough ; when it is half boiled, throw in.a handful of fal(. Have a clean white wand and dip it into the copper, and if the wort feels clammy is is boiled enough; then flacken your fiie, and take off U 4 your Digitized by Y%r Ari pf Odieiy^ vour wort. Have ready a large tub, put two (licks acrofs, 2nd jp:t your draining bafket c-ver the tuo ciq the ihcks, and {iiain your wa't cbro* it. Pui your other wort on to boil with the reft oF the hops ; let your ma{h be l^il. covered again wtia water, and :hln your wort tliat is cooled in as many things as you can; for the rfiinncf itiics, and the quicker it cools, thebettcr. Whc^ quite cool, cu'. it into ibe tunning-tub. Mind to tluow a handful of fait in'o ev ery boil. When themafhhas flood an hour dra .v pt off, then iill your mafli wvjth coJd water, take off the wort in the copper and order it as be ore. When cool, add tg it the firft in thet-ub ; fo foon as vqu empty one copper, fill theother, fb boil yoijf (mAll beer w* 11. Let the laft oiafh run off, and Vfhen both :ire boiled witii if tin hops, order them as thie two £rft boilings j when < ool, empty the m^fh-tub, and pur the fmall beer to wofk there. When cool enough, work it, itt a woodtri bowl full of yeaft in the beer, and it will woik over with- a little of the beer in the boil, btir your tun up every iwflve bours, let'it ftand two days then tun it, taking off the yeaii. Jill your veflels full, and fave fome to fill your barrels ; let it ftand till it has done working, then Uy on your bung lightly for a fortnigbt, afur that flop is as clofe as you can. Mind you have a vent- peg at tiie top of the vtird ; in warm weather, Open it; and if your drink hifles, as it often will, loofen it till 4t has done, tl n Hop it clofe again. If you can boil your ale in one boiling itisbtft,ifyourcopper willallow ofit; rfnor, boil itas" •(onvenicncy fervcs.Thc {Ircngth of your beer niuft be according to the mak you allow, more or lcfi> ; there is fio certain rule. ' ' When you come to draw your beer, and find it is not fine, Jraw off a «.:aU(»n, and fet it on the fire, with two ounces of ifinglafs cut fmall and heat. Diffolve it in the beer over the lire ', when it is all melted, let it (land till it is cold, and pour It in at the bunr, which muft lav loofe on till it has done fo- mfntJf.g, then iwp it clofe for a month, • • - * Take great care your calks arc not mufty, or have any ill tafle; if they have, it is the hajrdeil ^thing in the world tq fwecten them. ' - ' . i . ^ i . r- - You are to wafh your caC^s with cold water before you fcal^ them, and rhey (hould lie a d^y Of two foaku)g> aod clean theuL ij^ell, thcja feald ihcm. ' ' ' - ' • ' ' ^ • ' *' Ujcbejithingjcrrope* MIX two handfuls of bean flower, and one handful of fait, throw this into a kild rkin of beer, don't flop it clofe till iC done fermenting, then let it (land a montb^anddra^it off| tw, iomcumeft |ipil»fig wiii do v^iih it. ^ * ' ' Digitized by Google madf Plain and Eafi» ^ff When a barrel of har ias turmd jmt» TO a kilderkin of beer throw tn at the bung a quart of oa^ ^eal, lay the bung on loufic two or three ^ays^ tlico ftep k /down clofe, a|id let it ftand a month. Some throw in a piece of ^halk as big as a turkey's egg, and when it hai done working it «bfe for a month, then tap it. ♦ • To make while breads after the London way, YOU muft take a buHicl of the finell flour well drelled, put ' it in the kneading-trough at one end ready to mix, take a gal- lon of water (which we call liquor) and fotne yeaft \ ftir it into the! iquor till it looks of a good brown colour and begins to curdle, ftrain it and mix it with your flour till it is about the ^.licknefs of a good feed-cake; then cover it with the lid of the .trough, and let it ftand three hours, ar;d as loon'asyou fee it begin to fail take a gallon more gf liquor, and weigh three fluarters of a pound of fait, and with your hand mix it well with the water : ftrain it, and with this liquor make your dough of a moderate thicknefs, fit to make up into loaves ; then cover it again with the lid» and let it ftand three hours more. In the mean time, put the wood into the oven and heat it. It will take two hours heating. When your fpungehasiiood its proper time, clear the oven, and begin to make your bread, bet it in the jOven» and dofe it up, and three hours will ju(i bake it. When once It is in, you muft not open the oven till the bread is bak- ed J and oblerve in fummer that your wa?cr be miik-warm> and in winter as hot as you can bear your tinger in it. Note, As to the exad quantity of liquor your dough will take, experience will teach yoU in two or three times making, for all flour does not want the fame quantity of liquor ; and )^you make any quantity, it will laife up the lid and run pver» ^hei^ it has ftood it) time* 7o make French tread. TAKE three quarts of water, and one of milk ; in winter . ^raiding hot, in fummer a little more than milk-warm. Sealbn it well with fait, then take a pine and a half of good ale ycalt not bitter, lay It in a gallon of water the night before, pour it off the water, ftir in your yeaft into the milk and water, then with your hand break in a little more than a quarter of a poui^d of butter, work it well till it is diflrolved,then beat uoivvo e^g* in a bafon, and ftir them in, have abouta peck and a half oi flour, mix i^ with your Uquor i in winter make youi dough CT- » ■ ' 1 . . • prettj Digitized by Google pretty (lifF, In fttmrner more flack ; fo that you miy ufe a tittle note or lefs^f floor, according to the ftifFnds of your dou^h ; mx itmtMf hut tbelefs you work the better. Make it into ToUsy and have a very quick oven, but not to burn. When they hwt tain about a quarter of an hour turn them on the other iide, let them He about a quarter longer, uke them out and chip all your French bread with a knife, which is better than rafp* ing ir, and makes It look fpungy and of a fine yellow, whereaa th^ rafping takes off all' that line colour, and makes it look too fmootb* Tott muft iHr your I iquor into the flour as you do for pye-cruft. A (Iter your dough is made cover it with a cloth» and let it lie to fife while the oven is heating; ?V maie tmtffins mid cai^takes* To a buftjcl of Hcrtf.jrdlliire white flour, take a pint and a half of good ale yeaft, from pale malr, if you can get it, be- caufd It is \¥hiteft j let the yeaft lie in water all night, the next day pour of! the water clear, make two gallons of water juft milk-warm, not to fcald your ycaft, andtwoouncesof fait; n)ix your water, ycatl, and fait well together for about a quarter of an hour; thtn ftrain it :\nd ni:x up your dou'i;h as light as pof- fible, anu let it lie in your trough an hm r to rife, then with your haiul rull ir, aiiti pull it imo l;t(K p crcs about as big^ as a large walnut, roll them with vour hand li'u a h:-!!, by them on your table, and ;:S fa{^ as you do theju lay a pi; :c of flannelover them, and befurc U) keepyour dough covered wiih llannel , when you have rolled out all vour dough begin to bake the iirft, and by that time they will be fprcad out in the right form ; lay them - cn your iron; as one fide begins to change colourturn the other, and take grcdt care they don't burn, or be too much difcolourcd, but that you will be a judge of in two or three makings, lake care the middle of the iron is not too hot, as it will bf, butthcn you may put a brick-bat or two in the middle of the fire to Aac* ken the heat. The thing you bake on muii be made thus : Build a place juft as if you was going to fei a copper, and in the ftead of a copper, a piece of iron all over the top fixed in form, juft the fame as the bottom of an iron por, and make your fire underneath with ct^al a- in a copper. Qhferve, muffins arc made the fame way; onlv this, when you pull them to pieces roll them in a good deal ^I'v.ii, and with a rolling-pin roll them thin» eovcr them wjih a piece of flannel, and they will rife to a proper .thickncfs ; and if you find tliem too big or too little, you muft roll dough accordingly. 1 befemullncx be the lead difcoloured. When Digitized by Google rndfi Plain and Eafy^ 299 When yoit eat them,, toaft-ihem'with a fork crifp on both lides» thea with your hand putl tbom open, and tbey will be like a honeycomb; lay in as much butter as you intend toufe^ . then clap them together again, and fet it by .the fire. When you think the butter is melted turn them, that both fides may be buttered alike, but don't touch them with a knife, either to fpread or cut them open, if you do they will beat heavy as lead, only when they aie quite buttered and done, you may cut them cro» with a knife. Note. Somefiour will foakup a quartor three pintsmore water ^ than other flour; then you mo0 add more water, or lhake in morefiour in making up, for the dough mud beas light as poffiUe* A receip for making bread without iarm ly the help of a haven, TAKE a lump of dough, about two pounds of your laft niaking, which has been raifed by baffn, Icccp it by you in a woodtMi vcfl'el, and cover it well with flour. 1 his is 5 oijr lea- ven : then the night before you iiiteiid to bake, put the faid le^vcn to a peek or flour, and woi k them weli together with warm waitr. Let it lie in a dry wooden vefi'el, well covered w-ith a li- nen cloth and a blanket, and keep it in a warm place. This dough kept warm wiil rife again next morning, and will be fuf- ficient to mix with two or three builii^ls of flour, being worked up with warm water and a little fait. Vv^hen it is well worked up, and thoroughly mixed with all the flour, letit be well covered with the linen and blanket, until you had it rife; then knead it well, and work it up into bricks or loaves, making the loaves broad, and not fo thick and high as is frequently done, by which, means the bread will be better baked. Then bake your brend. Always keep by you two or more pounds of the dough of your hit bakmg well covered with flour to make leaven to ferve from one baking day to another ; the more leaven is put to the flour, the lighter and fpungier the bread will be. The frciher the leaven, the bread will be the lefs four. From the Dublin foclety, A tnethcd to perferve a large flock of yeajl, which will keep and be of ufe for fever al months^ either to make bread or cakes. WHEN you have yeaft in plenty, takeaquamityofit, ftir and work it well with a whifk until it becomes liquid and thin, thea get a large, wooden platter, cooler, or tub, dean and dry, and 7 • with jQO ^hi Art C&ikerjf wttba kh bni(h> lay a thin hyer of the yeaft on Cbe tvb^ and tura llMenMocbdowRwardv that no dufV may fall upon tt» but lb tlMt tht air may get under tailry it. When that coat ft very dry, ahcft lay on another till you have nftilicient quantify, eventwu ^ three inches thicfct to ferve for feveral months, always tahirtg eave the yeaft m the tub be very dry before you lay more on. When you have occafion to make ufe of th» yeaft eut a peiee off, mmi lay it in warm water; flir it together, and it will be fit for iilfw If it is for brewing, take a large handful oiF birch tied to- gcther,aBd dip it into the yeaft and hang it uptodry; take great care no duft comes to it, and lb yoo may do as many as yon fleafe* When your beer is fit CO fet to work, throw id one of iktk^ and it wiU make it work as weH as if you bad freih yeaft. You mnft whip it about in the wort, and then let it lie ; when the vat works well, take out the broom, i^nd dry it ngain* and it will do for the next brewing. Note, In the boilding of your oven for baking, obferve thai ]^ottmake it round, low .roofed, and a Hctle mouth \ then it wfU take lefs f^re, and keep in the heat better than a long oven and high loofi^ and will hake the bread better* CHAP. XVIIL V Jarriog cherries^ and preferves, £cc. To jar cberriesy lady NortVs way, TAKE twelve pounds of cherries, then fbncthem, put them in youf preferving pan, with three pounds of double-refined liigar and a quart of wato* ; then fet them on the fire till they aee Icalding hor» take them off a little white, and fet on the fire agam*. Boi» them till they are tender, then fprinkie them with hialf n pound of double- refined fugar pounded, and (kim them dean. Put them all together in a china bowl, let them (land in the fyrnp three days; then drain ihem throve fieve, take them out one by one, with the holes downwards on a wicker-ileve, t1 and put theoa in boxes or jars to keep* Ta « 4 Digitized by Google made Plain and Eafyi 301 To dry cherries. TO four pounds of cherries put one pound of fugar, and jyft , put as much water to the fugar as will wet it ; when it is melt- ed, make it boil ; ftone yourcherries, put them in, and make them boil fkim them two or three rimes, take them off, and let them iiand in che fyrup two or three days, then boil yo«r fyrup and put to them again, but don't boil your cherries any more. Let them ftand three or four d^ys longer, then take them out, lay them in iit-ves to dry, aiid lay (hem in the fun, or in a flow ' oven to dry; when dry, lay them in rows in papers, «iidfaA iow of cherries, and a row of white paper in boxes. i^o freferve ^ierria with ibe leaves and JtaUs grem. « FIRST, dip the ftallcfand leaves in the beft vinegar boiling }iof» ftick the ^ig upright in a fieve till they ate^ry | in che mean ciine hoi! fome doublerrefio^il fugar to fyrup, and dip thecberrkt^ ftatk99 andleayeaiii the f^rup, and juft let chem . icald ; lay them 00 a fieve. and hoit the Migar toaeandy height, then dip cheniesy Aalksy ieavee and all, then Kick the branches in fieves, and dry them as you do other fweetmeats*. Tbfjrlooic very pretty at candle-light in a delert^ T 0 make eratige marmalade* TAKE the hdk Seville orangieSy cut theoi in qugitcrt » grtto them to take out the hitterne6» and put them in water, 'whkli you mud (hift twice or thrice a day» for three days« Then hotl them, tibifting the water till they are tender, flired them tot fmall, then pick out the Ikinaand feeds froni the meat which ^ you pulled out, and put to the peel that is Ared \ and to a pouni * of that pulp take a pound of double-refined fngar. Wet yom Aigar with water, and let it boil up to a candy height (with a very quick fire) with yojLt may know by the dropping of It* for it hangs like a hair ; then take it off the fire, put in your pulp, ilir it well together, then fet it on the embers, and ftir it till it is thick, but let it not boil* If you would have it cut like mar* 9ialade, $uld fome jelly of pippins, and allow Aigar for it. To make white marmalade* PARE and core the quinces as faft as you can, then taketov* pound of quinces (bei ng cu t in pieces,lers t h a n h al f quarters) thren quartersofa poundofdouble refinedfugar beatfmall, thenthrow Half the fugar on the raw quince»,fet iton a very flow Bre till the fugar is melted, and the quinces tender^ then put in the reft of 4he fugar, aj^d boil it up as faft ai you can. When it isalmoft «noogh. Digitized by Google go^ An of Cookery^ enough, put in fome jelly and boil it apace i then put it iip, and w^en it is quite cold cover it witb wiiite paper. - To freferve oranges wbde. TAKE the beft Bemuidas or Seville orang^es you can get, and pare them with a penknife very and lay your oranges m water three or tour days, ihifting them every h, put in a porringer full of jelly, or more, and boil them up h ■ faft as you can. When it is enough, put it upt but do not bre 'with two porringers full of jelly. When they are as foft as you can run a (Iraw thro^ them, put them into glafles 1 let the liquor boil tilt it is a jelly^ and then, pour it over the quinces. ^elly for the quinces. TAKK Tome of the lefier quinces, and wipe them with a clean coarfe cioth ; cut them in quarters put as much water as will cover them i let it.boil apace till it is ftrong of the quinces^ then ftrain it through a jelly-bag* If it be for white qumccs, pick out the fecd^, but none of the cores nor quinces fKued. T 0 make conferve of red rc/es^ or ary other fiowers* ' TAKE rofe-buds or any other flowers, and pick them, cut ofF the white part from the red, and put the red flowers and fift them thro* afieve to take out the feeds ; then weigh them, and to every pouod of flowers take two pouiids'and a half of loaf* f ugar ; beat the flowers pretty fine in a done mortar, then by degrees put the fugar to them, and beat it very wdl tilt it is well incorporated together; then put it into gallipots, tieitovet with paper, over that a leather, and it wilt keep feven years* To make conjtrve of hip. GATHER hip before they grov/ foft, cut off the h?ads and ftalks, flit them inhaives, take out all the feeds and white that is in them very c1e.n, then put them into an earthen pan, and ftir them every day or they will gfow mouldy. Let them fhind till they are foft emugh to rub them thro* a coarfe hair-fieve^ as the pulp comes take it ofF the fieve : they are a dry berry, and wil> lequire paint to rub them thro' ; then add its weight in fugar, mix them veil together without boiling, and keep it in deep gallipots for ife. . Tamake fyrup of rofes, INFUSE three poinds of dnmafl: rofe-leaves in a gallon of warm water, in a glazed earthen pot, with a narrow mouth, for eight hours which (lop fo clofe, that noj)e of the . . ' ' virtue Digitized '^04 Cookery^ virtue may exhale. WJien thejr have infufad fo long^ beat ^ water agaio» fqueeze them our, and put tn three pounds more of rofe-leaires, toiofufc for eight hours more, then prefs iheof out wy hanl | then to every quart of this liifuikiii add four pounde of finefagafy aod boil it to a fy nip, . ^0 make fyrup of citron, PARE and flice your citrons thin, lay them in ^ bafon, with layers of fine fu^^ar. The next day pour ofF the liquor into a gia(3> ikim it, apd ciarify it over a gentle fire. To make fjruf of ckixgWiftmirs* CLIP your gilHflowers» fprinkletbefii with fairwater^ put them into an earthen pot, (k^ it up very cloft-, fet it in a kettlef of watery and let it boil for two hours ; then ftrain out the juice> put a pound and a half of fugar to a pint ofjuice, put H into a fldllet,. fet it on tbe4ire» keep it iHrrtng till the fugar ia all melted* hut let it not boil } then fet it by to cool, and ptt€ it into bottles. To make fyrup of feacb hloffoms. INFUSE peach blodbms in hot water, as much as will hand- (bmely cover them. Let them f^and in balnco, or in fand, fof twenty-four hours covered clofe ; then Itrain out the flowers from the liquor, and put in frefh flowers. Let them ftand to infufe as before, then drain them out, and to the liquor put freih peach bloflfoms the third time; and, if you pleafc, a fourth time. Then to every pound of your itfufion add two pounds of double refined fugar j and ieuiag itinfaod> orba^ neo, make a fyrup, which keep for ufe. 5V mdk§ fyrup of quinceS' GRATE quinces, pafs their pulp thro* a qoth tocxtra<£ttheif juice, fet their juices in the fun to fett'e, cri>eforc the fire, and by that means clarify it j for every four ouncs of this juice take a pound of fugar boiled to a brown degree If the putting iir the juice of the quinces fhould check theboiling ot the fugar' too much, give the fyrup fomc boiling til u becomes pearled ; then ^ke it o^ the ^re, and when co^d, ait it into the bo^es^ Toprefervi etpricoilm TAKE your apricots, ^om and pare tfcem thin, and take their weight Ml double>reiined iiigar beaten aip fifTed, put your apri- cots in a filver cup or tankard, cover over with iugar, and Jet tbeoi fiaad fo ail night. The nexiday put ^era in a pre- « / fefvia^ Digitized by Google . ferving-pan) fettbemoii ngentlefine^ and kt them fiminer a little white, then let them (»cnl till tender ^clear« taking tbem-cdf Ibmetimes to turii and ikitti. ICeep the A under theliqiKurastbev > are doing* and with a fmall dean bodkin or great needle job themibmetimet, that the fyrup may penrtratc into theoi. When they are enough, take them upv and ptitchem inglaiTes, Boil and ..Ikim jour fyrup and when it is cold, put it on your apricots* Tq preferoi damfm ^beie^ YOU muft take lome damfons and cut them in pieces, put them ill a fkillet over the fire, with a much water as will cov«r them. W hen they are boiled aad the liquor pretty ftrong, (Irain it out : add for every pound of the vVholc damfona wiped cleans a pound of imgle-refined fugar, put the third part of your fugaf into the liquor, fet it over the fire, and when itfiolmers, put in the damfons. Let them have one good boil, and take them off for half an hour covered up clofe \ then fet them on again, and let them fimmer over the fire after turning them, then talcc ' them out and put them in a bafonj ftrew ail the fugar that was left on them, and pour the hot liquor over them. Cover them up, and let them ftand till next day, then boii them up again till they are enough. Take them up, and put tbcm in pots ; boil the liquor till it jellies, and pour it on them when it is ai'» moft cold^ fo paper them up. T 0 candy any fort cf floTJi-ers, Take the brfl: treble-refined iugar, break it into lumps, and dip it piece by piece into water, pat them into a veiTcl of filver, and melt them over the fire J when it juftboiis, ftrainit^ and fee , it on the fire again, and Jet it boii till it draws in hairs, which you may perceive by holding up yotir fpoon, then put in the flowers, nnd fet them in cups or giaffcs. When it is of a hard candy, break it in lumps, and lay it as high as you pleafe. Dry it in a dove^ or in the fun^ and it will look Uke fugar/rcandy* T 9 pnftrve goofeterries whole witbiui ft^ff. TAKE the largeft preferving gooseberries, and pick off the b.ick' eye, bat not the (ialk, then iet tht^m over the fire in a pot of water to fcalJ, cover them verv clofe to fcald, but not bail or break, and when they are cer der uke them up intocoii vva* ter; ihrn take a pound and a half ol double -refined fugar to a pound of gookberries,t and clarify the fu^ar v/ith warcr, a pir\t to a pouiid of iugar, artd when your fyrup is cold, putthe:-:uofe- • beuie^ iingle in ^'our preifirvixig-^pan, put tho-fyrup to t*hcin, and X ft; Digitized by Google 3o5 * fte jfr/ tf Cookery^ fetthcm on a prent^efire ; Ictthcm boil, but not too f^ft, left ih^y hreak : and when they have boiled and you perceive that the fu- gar has entered them, take them off j cover them with white pa- per, and let th^m by till the next day. Then take them out of the fyrup, and boil the fyrup till it begins to be ro} y ; Ikim it, and put it to them again, then fct them on a gentle fire, and let them prcferve gently, till you perceive the fyrup v%iii rope; then fake them off, (et them by till they are cold, cover them with pa- per, then boil fome goofebcrrics in f^ir water, and when the li- quor is llrong enough, fliain it out. Let it ftand to fettle, and to every pint take a pound of double refined fug^r, then maba a jelly of it, put the j;oofeberrie.s in plafles, when they are col in ftrong fait and water ^ twenty- four hours t then take them out, and wipe them very clenn, have ready a fkillrtof water boiling, throw them in, let them bnil a minute, nnd rake rh'*m oot. Lay them on a coa^fc cloth, and boil your luiyar as above ; then juit give your walnuts a fcald in the fugar, take them up and lay them to cof)l. Put tht^m in ^our pieferving-pot^ pour on your iyi up aoovci Digitized by Google mM^k Plain iiid Edfir SH * tjRST dip the fta^^s apd leaves in ^oil ing vinegar, when thev aredffjr baveyodr fyrilfn^^. ad4rira)[ ttt^flTfcfirfl, to ^ candy height, and. dip; in your plumDs, hang them oy Tne Halk to dry, and they Wif I lodk finely traifparent, and by hang- that way to dry, wtU have a clear^dfop'^dleipp.'') Yott SBuft take great care to-olear-yottr fugar ill<^y4i . . . .1 k > PUT your peaches in boiling water, jud give them a Ccaldj but don't let them boil, take them out and put them in cold Ava*> tcr, then dry them in a ficvc, and put them in long-wide mouth* cd bottles: to half a dozen peaches take a quarter of a pound of fugar, clarify it, pour it over your peaches, and fill the bottle* with brandy. Stop theoi clofe, and keep them in a dpfe place. ^ fecond way td preferve peaches. ' ' ' ' MAtCE your fyrup as above, and when it is dear juft dip lit your peaches, and take them out again» lay them on a difh to cool, then put theiii into large wide-oiouthed bottles, and when the fyrup* is cold pour it over them ; let them (land till cold^ and till up the botde with the bed Fftnch brandy. Obiervd that you leave roodi enough for the peaches to be well covered with brandy, and cover the- gbfs'dofe #itha bladder and'leia*^ ther, and tie them clofc down* . > > * VOCf muft let a pinrdf ' M fyrup of qu?nei» witfi aquart ei hvo of rafpberries Be bis^led ^and clarified- bVifi' ^ k\M gbHtld fifei taking care tha^ it;be wellfkimnie^frbflr.time to iSnlfe'i eh^ add a pound and a half of fugar, cauTe is rati^lxiore ttfbe brought to a candy height, %hd ^urediii hb&- 'Let Whdtf be contimialty ftirred aboat tilt it is ^tmbATcold, then fprold li ton plates, and tuf^ it i&at into caket. *'^-"r-'' ' *v ;! t» « • • - . t r < ' ■ * i * I ■ • . CHAi*. t To make tocho?tc<9 vterniceUcb jQ0^h0p» viiMN- gar i and to keep artlchokety Frencb beanB> &c. jHp 0Mfo « • ' TO^peskof fpiv^9 out of ihe water. 7 . . . * To ftckli fmltSy where you have plenty. TAKE a qAiarter of a peck of Smelts, half an ounce of pep* p?r, half an ounce of nutmeg, a quarter of an ounce of mace, ))alf an ouiKe of pctre-falt, a quarter of a pound of common fait, beat all very fine, wafn iuid ciean the fmehs, gutthem, then lay them in rows in a jar, and between every layer of fmclta (ir^vy^ the fea(oning with four 01 five bay- leaves, then boil red wine, and pour over them enough to cover thccn. Coverthem with a plate, an^ cpid tie ihem 4pwn cloie* Tbey ex- ceed anchovies* , To make vermicella. MIX joHts of eggs and flour together in a pretty ftifF pafte^- ' to 99 yoit can work it up cleverly, and roll it a| cboi M \^ pof« MkSo roll tbc paifte* Let it itj in the fuo } when ip^ q^^tv dry, with a very {harp knife it at thin aa poffiU«|[«i|4 M<9 it in a dry place, {t will run up likt little worms, af voi(iai-% cella does ; though the beft way is to run it thro«gb acoarfo Seve, wbilA the pafte ia fef|« If you wantibme to be made ii^ hade, dry it by the firoi and cut it fmaU. it will dry by the / fire in a quarter of an hour* TbialarcaEceodawhatcoiimffoar abioady being ficflier. To make catchup, *rAKE the large flaps of muflirooms, pick nothing bt^t the Araws and dirt from it, then lay them in a broad eartheif .|tto, ibewa good deal of ialt ovaib^, let them lie till next Digitized by Google made Plain and Eifft ^9 morning, then with your hand break them^ piit them into a ftewpan, let them boil a minutt or two, then ftfdin thcni tlirough a coarfe cloth, aii3 t^^ring ic hard I'akeouc aij ih© juice, let it (land to lettle, then pour it offclcar, run it throagH t thick fiatinci bag, (Tome fiircr it through brown paper, buft that is a very tedious #iy) then boil it ; to a quart oi the lU C(Ar put a qultrter of an ounce of whole ginger, and half a ^ttarterof an ounce of whoie pepper Boil it brrfkly a quancii? of ah hour^ then ffrain itv alnd when: Ltncold« put it into pint botde$. In each bbttle put four or five blades of mtct^ and ftsd cloves, cork it tight, at>d it hhII k^ep tHro years* Tht9 gives the Veft flavotor gf tb^ mufhrooitts to any faace. IF y66 put to a ptaQ «f,lkiraiieliiipa$iatuo£iiiuiii^ it ^vrill uAeiike fordyi ^a^HifU TAKE XU fai^ fiAk\ mint Ah iUki ; Ml m \U 1 Aribi k thiodsft i thldt flttael M| : 'to i ^luitt bfihlll Jiquor put a qitav< oNbld tecTf. i fat^lkft of.iioHis^niiililh cttf} Jo Ikiki flip9| S^iU ,ta.hifik^HH With tmiifjr.ov tliii:qr t\sitit$^ a ^ttafttnof tfi.oiiiiGe«if.iA»B¥, a quiffr ^r,pf)aii oii|i«aofii«tiMgf be^t a quarter tiT ill. •lanoe of WmIi aind wiMte pepper, a qnwrtf iiji^iqi ^iiiK^ofall*rpi«e#iiijd feiir^ll fi«r«.ia|MaHiyer of beans* then fait, and then beans,, and (o on tilt ilie-jar isiidli co?er tbem witb fait, and tie acoarfo clotirover tbepi.'and a^boa^ on tbat, and then a weight to \uKp it(Mefrom4ili9nr; ittthcntnadrycdhur, and whcayoonfo tbem take foine bat and cover tbmk clofe a«dn $ walh tbem y oia aoolp out very cleahy aa^ lat tbcfalie^ in ion water twenty-foor kou^ fliiftin^'tbe siraterbften ; wbcatyou boil tbeas don't pue arty fait in the water/ Th^ b^ft' way drHEng then is, boit tern wfth^jufttbd white heart of arunaU -cabbage, tiMo-dmin tl^em^ chof^tbe cabbage, and pat boULinefta:6im«|iaBrf L ♦ .: ' • ffo keep green peafe till Ckrijlmas, Take fine youtia peafe, (hell them, throw them into boiling Water wiih'fome fj*it in, let them boil Ave or fix minuies, throvir dttm into a cullender to di^in, then' lay a doth four or five trme€ double on a table, and fprdftd them on ; dry thcrtfi Very Well, and have'^our battles ready^ fill^them and cover them Wkh mutton fat; tVy M ; when it 4itcle'cool fill the necks al- llptoilto the top, Cork them, tie a bkdder arld a lath over them, and fet thehi in a cool dry place. When you ufe them boil your Water, put in a little fait, Tome fugar, and a piece of butter j when they a't> boiled enough, throve^ them into a fieve to drain, then put them into a fauce-pan with a good piece of butter ; keep ihaking it round all the time till the butteris meltedf then , HMrtfih^ ^otoadiih, and feiAd^eoitai^ble* - '^^ ? * G'ATHER^'iSur peaibon a very dpydiyv^henrbey arrifcl*' Aer bid, nor yaf 'toc) youfng, ibell their, atsf b^fc r^dy:f»bes qUirt bottles witb litlleaioutbff, being-«telliMd$ fil^tHabtfltlea 4lnd'c*ork them yell; have ready a pipkm of mfin nmied;:tiltl» which dip the jieeks*of the bottles^-and fet theinlpVvery dr^ place that is cool. » . ' » v.. . ,,..\t *' ' keep green goofeberries till Chriftm^s^ PICK your large green goofeberries on a dry day, h^ve ready your bottles clean and dry, fill the bottles and cork them, fet ^em in a kettle of water up to the {^cc)^| 4e( the w^ter boil Digitized by yery tiU pu^i^rthegoofebafi^ coiHeiiy eal^ tbcm^ •oi^ and putiiulicjcllof t^^ .ijrlJ allaredooes tkeiiWe, rcad^ fome ff^n qadced in a.jupkiiH dip the necks^of cli&bpt<^ ties in» and diat will keep aUairfrom coining a( the; coHIc, keep tbem id a cold dry place where ijcr damp is, and they will bake as. red as *a. cherry. You m ay k ef: p tbeip wi thou c fcamngi buc then the ikins will doc be fp t^adei;, nor. bakefo £ne. ^ . . , y ' To keep red goofebehies. T / PICK tbem when full ripe, to each quart orgpofeberries put a quarter of a pound of Lifbon fugar, and to each quarter of a pound of fugar put a quarter of a pint of water, let it boil, then put in your gooftberries, and let them boil foftly two or thies minutes, then pour them into little ftonejars; when cold cover them up and keep them for ufc ; they make fine pics with little trouble. You may prefs them through acullendef; to a quart of pulp put half a pound of fine Lifbon lugar, keep ftirring over th€ fire till both be well mixed and boiled, and pour it into a f!onc jar ; when cold cover it with white pjper» and it makes »ery pretty tarts or puii^. TV keep walnuts all tbeyear. TAKE a large jar, a layer of fea fand at the bottom, then a layer of walnuts, then fand, then the nuts, and fo on till the jar IS full ; ^'^d be fure they don't touch each other in any of the layers. When you wouid ufe them, lay them in warm wa- ter for an hour, (hift the water as it cools j then rub them <^ry, and they will peel well and eat fweet. Lemons will -keep ' {^.cpvered better than any other way, . .1 Atotber wa9 to Hep lemtms. ^ ' - I TAKE th^'fine large ffuit that are 4Mite fotrad and good^ ■^nd take a fiqp pa^ckthread about aguaner ofayard loqg, run it thro* th^ har^ oit) at the end of, the lejmon^ then tie the ftrin^ together, and *hang it on a little hook a d^ry air^r place ^ (q l^q as iQany as you pleafe, but be fur^ they 'don't tpuch^ope an- oiner,' ho/'any thing elfe, but hang as high as yoji can .iThus you ^nay, keep pears, &c. only tying the ftripg tq tf^e' ftalk. iT^Jceef white. iuUne^ pear plumbs^ or damfcms^ i^c for ^ G ATH^tl them.wfien fiiir^rpwn} Sihd juft as' tb'ey'.be^in to tyrn* \ Pipk. a^l the large;^ but,. faVe about two' tlijrds of the f(M% .tbc other third put as much'^atef to^s you thlhjc wil^l ' • • X4 ■ ' idvti t ♦ . Digitized by Google 31 1 Tthi Art oj Cookery^ ' ■ cover the reft. Let them boil, and ikion tlvetni when the fruk id boiled very foft, then ftratfl it thtddgh a i^arfe hair-iieve ; ancf to every quart of this liquor put a-pound and a half of fusar, boit h»aod fkim it very well ; then throw in your fruit, juft givd them a fcald ; take them oflF thefirei and when cold put .theoi into bottles with widcthouthl, pour yori!ir fyrup over them, \v/ a piece of white paper over them, slad cover them with oil. Em fure to take the oil well off when you ufc them, and don't put them in l4rger bottles than you think yr n ihall make ufe of at a tWi becaufe ail tbelc Ibrts 0f fruits fpoil with theatn • " To make '-vinegar. TO every gallon of water put a pound of coarfe Lifbon fugar* let it bQil, and keep fkimmiiig of it as long as the fcum rifes } then pour it into tubs, and when it is as cold as beer to work, toad a good toafl, and rub it over with yeaft. Let it work twenty-four hours \ then Itove ready a ve£el iron-hpoped, and \j the bottle with the <^!d ^inrg[ar ami fpring*wa(er, pour the mutton fat try'd ovei it, and tie ablad* der alid leather over the top. Tbele muflirooms won't be lb vrhita, but as finel;^ tafled as if thev were juft gathered i and a ^oonfuM of this pickle will give uiuce a very fine &ivour« White walnuts, fuckers, and onions, and all whueiitdklcf^ A» io the ipaiiflart after they ar&ready (mt die pidtlev made Plain and Eafy. 3i| fry fmelis. ' ' / LAY your fmrfts it! a marinade of vinegar^ (alt, pepper^ an4 bay-leaves, and clovea for a feiir. hounV dry thj^m in a napkin, drudge them well with lie or, and have feady (bme but- ' ter hot in a i^w-pan. Fry them qaicky lay them in your difli^ 4nd garaih with fry'd pvfley, ^ Tp rM/l a pound of Imtter, ' Lay it in fait and water two or three hours, then fpk Itf and rub it ail over with crumbs of bread, with a little grated nutmeg, lay ii -o the h e, and as it roaftj, baftcitwith theyolks 6f iwo eg£\s, and then wiih crumbs of bread all the tifnc it is a foading ; but have ready a pint of oyftcrs ftcwed in their own liquor, and lay in th*.* diih under the butter; when the breach has foaked up al the butter, brown the outftde, and lay itoa your oyftcrs. . Your fire muft be very ilow. ^ 0 raife a Jallad m two hours at the fift* " TAKE frefh horfe-f^ang hot, lay it in a tub near thefir^ then fprinkle fomc mullard- feeds thick on it, lay a thin layer of horie-durtg over it, cover it cloib and keep it oy theiir^^ ad4 " it will rife high enough to cut in two hours. .. : — . CHAP* XXri. . p I s T I L I, I ir. .p, * ' • 2V ^fiil walnut waUr. ' TAKE a peck of ii!ir green walnats^ brulft tMm ^Vm% large mortar, put them in a gaii» with i Kaadfhl of biMbrutf* «d, put two quarta of good Fraticli brandy to them, ootw ttaw dofe, and let them lie three days ; the next day diftil them in -a cold ftill ; froa\ tfait quantity draw three quarts, which yott Itoay do in a day* Uow to ufi this ordinary ft ill. ' TOU mufilay the plate, then wood-afhrs thick at the bot* torn* then the iron pasy which you are to fill with your walnota nnd liquoti then put on the h«ulof the ftill, make a pretty Miik file till thf fiiU bcgini to drops then ^Uckcn it fp as juft to hay^ 314 Cnieryy have enough to keep the ftUl at work, mmd all the time to keep a wet cloth all over the head uf the ftill all the time it is at yrork^ and always cbfervc not co let the ftiU work longer rhaa the J iq nor is good, and take great care you don't burn the ftill j and tnu^ you may diiiil what you plcafe. If you draw tb^ftiit tQo i2f it will burn, and give your licjuor a bad cafie. ' To make tycac!c--iuaier, " * TAKE the juice of green walnuts four pounds, of rue, car- 4iiuSr, TOi^ygold, 9nd baum, of each three ppt|pdf^ fi90C8 of b|itterV()ur half a pound, roots of burdock one jpound, angelica and oiafterwor^ of each half a pound, leaves of fcordium fix bandfuls^ Venice treacle and mithrldate of each half a pound, old Canaty wine two pounds^ white wine vinegar Hx pounds, juice of i^mon fix pounds, and diftU thi$ in aii alembic* * . To mki black cherry waier. TAKE fix pounds of black cherries, aind bruife them fmaH » then put.fo tbem the tof^ 4>f^ vjd|f4mary» - fweet marjoramt fpearmtntyjiligellca, ba^oi, marygol^l flowecs, of each a handful, 4Fiod Yiolets one ounce, aotfe^s and fweet fennel feeds, of each half an ounce bruifed } cut the herbs fmall, mix all topr (^er, and difti} thm o^ in cpld Si{l, ' To make hjfierical wattTp TAKE betony, roots of lovage, feeds of wild parfnips, of ' each two ounces, roots of fingle piony four ounces, of mifletoe of the oak jthre^ ounces, myrrh a quarter pf au^ ounce, caftor half an oifiice ; ^11 thefe together and ddd to the)n a quar- teritfapound of dried millepedes : pour op thcfe three quarts of mugwort-water, and two quarts of brandyi let them f^and m a cio6 ^efibl eight days, ihendiftil it in a cold ilill poiled uj^ You may draw off nine pints of water, and fweeten it Id yourtafic* Mix all tx^getberi juid hotde it iip, , To diJlil red-rofe buds. . . , , WET your rofes in fair water ; four gallona of roiea ifviil take near two gallons of water,* then .ftill them in a cold ftill j take the fame ftiUed water, and put it into'asmany frcQi ^fes as it will wet, then ftill them Ugain. Minty baum, parflcy, and penhjr -royal wat6r^ di$il1(hieito Digitized by Roots. Angelicaf ^ firagon, , Maywort, Mint, Rue^ Origanv, WintcivfavouryiPlairibiiiiy Broad thymcy SetfoyI, To make flague-wafer. \ J»5 ■ ' Fiowcn, WorAiwood^ Sudccry, Hyfop, Agrimony, •Fennel;* jCowflips, rs. Rofemary Fimpernell^ Sage, Fumatory, Coltsfoot, Burridge, Saxaffcg, Bttony, Liverwort, Vocvaiii» Maidenhair, Motherwort, Covtrage, Golden-rod, Grooiwell, pill. . HairVa toiigui;^ Horehounid, Feilncl, Meliipt, CocAfrty,* Feathetfcn^ > Red rofei-leav^ Wood*r6rre.l, Pellitory of the wal!» Heartfs cafe, ' " . Centaury, Sea-drink, a good handful of eachoftheaforefaid thinjgjs, Gentlan>root, Dock-root, ' ' Butterbur root, > Piony-root, Bay- berries, Juniper-berries, of each of theie a poundf One ounce of nutmegs, one ounce of cloves, and half an ounce of mace i pick the herbs and flowers, and fhrcd them a litrlc. Cut the roots, bruifc the berries, and pound the fpices fine ; tike a peck of green walnuts, and chop themfmall; mix all thcle to- gether, and lay them to ()eeptn facie lees, or anv white wine* lees, \ f not in good fpirits $ but wine )ees are beft. Let thttn lie a week or better ; be fure to ftir them once a day with a iiick, and Iceep them clofe covered, then (till chem in an alem- bic with a flow fire, and'take care your ftill does not burn. The firft, fecond, and third running is good, aiiii fome of the fourthf .jLpc ihj;m.iUnd tiii cold, ^hen put them together. YOU mufl take fcurvy-grafs, brook lime, water-crcflcs, Ro-' nian wormwood, rue, mint, baum, fage, clivers, of each one handful ; green mercry two handfuls \ poppys, if frcfhhalfa jbeck^ if dr\ a quarter of a peck; cochineal, fix pennyworth,^ ^ffirpAi j^x penny worthy anifeedsi carraway-fecdi^, ^ori :. \ You may make this water at any tuv^f #f the yeaTi^KlTf^V live at .London> hecanfe the ingredienct js^alwaya^to^ bad 'fither green or dry but it k eke heft made in fummer. Take two good iMAdfilll of wp^mwood, * as much naiiteiaj as much rue, four iMndliibof mint, as.mBcb baum? fcatf i4 much angelica, cut ihelea Kttle, put them into a cold 1(^1, and put to them three quart! of ttiiU* Let your fire be quick tiH your flill drops, and then fl4cben your nre. You m»y dra^ ' off two quarts. The iirft quart will keep all the year. How to diilil viii^ar you have in the Chapter of Pickles. CHAP. XXI, Hqw to M A K K z And the feafons of the year for Butchers Meat, ' Fouhry, f ilb» Uerb$» Roots» Uc, and f riau m ' FiecesiM a kuliack. THE head, tottgne, palate i theenti^iU are the fweetbn^ads» kidneys, fkirts, un^ iripai tliaie^ibilie.dpuhle, tfao roll, and the reed-tripe* ^ Tbtfori'piariiir. ' tltU&T is tht haunch ) which includet theclod^ narnhv^boiie» Ain, and the fticking piece, that the lusck end* The nait it the j&g of mution-piecef which has part of the bladc-boD^s theft *^ a kht Digitized by made PUnu and £^ $iy tb« chuck, the bnTcuit, th« four rite and mtddkribi wkich 19' called the chuck hb. ' - The bini^fiutriet. • FlKST firloiri and rump, the ihin and thick-Sajik^ |hp IPclny-pioce, then the chu^k-bone, buttock^ aj^d le^. In a Jhcep, THE head and pluck j wt^h.incMi^ (be liycr« J«|^tS| heart, fweetbreads, and melr. \ ' * THE neck, bieaft, Uki ihouWer. Jbe bind' quarter, THE Ipg and loin. The two loins together is called a Mr die of miHtofiy whidi i« « &iie j^mt wh^n it ici Ibe Uqdf fil Ins calf. TH£ head and ifi wards are the pluck % which «oiltailie heart, liver, lights^ mrr, and melt, a|id whatibeyo^l theidelK^ (which cat finely broiled) (^be throat fweetb^ead, and the win4-i |]4pe Amcbread, which if the fineft» iThc forerquarter is the flioulder, neck, a|ld breaft. The hind-quarter is the kg, which contains thcknuc^lis fillet, then the lb!n. In a boufs'lamb. THE head and pluck, that is the liver, lights, heart, nut, and ftielt. Then there is rhe Cry, which is the fwcctbseads, laaib* ftonrs, and ikirts, with fome of the Jim* The fore«^uarter is the (boulder, neck, and breaft together. • The hind«quarter is the leg and toln* This is in high Idilbii /at Chrtdmas, but lafts all the year. ' Grafs lamb comes in in April or May, according to thclbl* fen of the yeai'x and holds good tin the middk of Aiig«ft» In a hog. THE head and inwards % and that is Che haflet, which it the liver and crow, kidney and Mrts* It is mixed with a gf«aft deal of fage and fwect herbs, pepper, fidt, and fpicr, fo loHed in the caul and roafted | then there are the ckitterlains and the guts» which are cleaned for faufages. The fore-quarter, is the fore*loin and fprmg^ if a hrigehog^ |0u may cut a fpaie-rlb ofF. . Tttchind-qoartrroiilrbgaMlJoii^ Digitized by Google «8 fheArtofCookirfi' THIS is cvt oiflfereiit^ becayfe of- making ham, twcon, amf fkkled pprk. .Here you-haVe fiaerparerribs| chiaes^ and g^iP ifiSy and fai for hogVlard. Tte Hveraiid crow is much adff ■itred fried with hacon$ the feet and cars ar6 both equally «ood foufed* : • Fprk cemes m feafon it BtohoIoi»nrUi '* * ' • ' . If it be 3r6ttng» the lean wi4l break in pinching between yeurfingeri, and if you nip tbe (kin wUb your na^jl» it ^\\\ n^ake « dent ; atfo if the'far be foft and pulpy, in a manner Itk^lard'ji - the lean fougH» anjj the fat flabby and pRihgy, Teeling -rough; -iCh oKf x efpecialfynrthe rim) be ilaxib&rA,' iM you cannot nip it with your nai}5. • If of ii'boar, (|ioQ^h young, or of rfljog gelded" at^'fall. growth, the fleftf 'wfll'bie-hara, tou^h, leddiftr, and rammifli of fmell f the fat fkrnny and. hard i 'the* (kinr very thick anStouj^h, ahd pinched up will iinmediately fall again. A9fofotJ'aQd*iTewli:i]le(% try the Tegs, hands, and rpring.% %j pu tri ng your "finger under the ^one that cofhe$ out ^ for irlc 1>e irafi/fod,* yon will .tfatifre frnd it by 'fmelting your finger ; be: Ifdef theikin- wBfBift fWealy and clammy when ftale^ .'bue'cobl and fitiooch w)im nev. . . ' . ' ' If y6tt*!iftd"|!{t]te kernels in the fat of the pork, like hail- fliot, if many,' rt'T8'm«ifly, and dangerous to be eateri **' ' now to chufej^^awtif vemfon^ Wefiphalia bfLj^s^ i^Cf BRAWN is known to be old or young by the extraordinary ei; m<^erate tjhicknefs of the rind ; thje chick is old, ihe mode-' race 19 ybiftfg. ' tfthdr^d ind^fatbevery tcndcr^itis hotboac; kra«o, bat bartowHir f^wr * Fentfin. Digiiized by Google . J20 fbe Jrt of Oek^y, , . TRY the hauncha or (houldert under the booei that com oor, with your finger or fcoife^ and a8 the feenC It fweet or nmkt it is new or ftale ^ and the like of the fidei in the moft fldhy , pans : if tainlcd thcjr will look grecoilh thftme placet, or more then ordinary black. Look on the boolf» and if the clefts are very wid^ and tough, it is old i if clofe tod fmootb, it it The feafon for vinifon. THE bock vcnifon begins in May, and is in high feafon til! All* To cbuji butter^ cbeefcy and eggs. WHEN you buy butter, truft not to that which will be gi- ven you to tafte, but try in the middle, and if your fmeli and tafte be good, you cannot be deceived* Cheefe is to be cholen by its moift and fraooth coat 5 if old cheefe be rough coated, rugged, or dry at top, beware of little worms ormitcfs. If it be over-full of holes, moiftor fpungy, it is fubjc^i to maggots. If any foft or periflied place appear on the Qutfidc, try how deep it goes, for the greater part may be bid within. Eggs, hold the great end to your tongue; if it feels warm, be furc it is new; if cold, it is bad, an^ (o in proportion to the heat and cold, fo is the goodnefs of the egg. Another way xo know a good egg is to put the egg into a pan ofcold water, the frefiier the egg the fooner it will fall to the bottom; if rotten, it will fwim at the top. This is alfo a fure way not to be de- ceived. As to the keeping of them, pitch them aJi with the fmai] end downwards in fine wood-a(hes, turning themooco a week end* ways, and they will keep fome monthi« ' Poidtfyinfiafon. JANUARY* Hen turkeys, capons, pulkta with eggs, fewb^ chickens, bares, all forts of wild fowl» tame ad»bit9 and tan^e pigeons. * FE-* Digitized by kadi Piain and fyjjf^ 3 a i i^^ebhiary. Turkeys aod puHcts with eggs, capons, fowUi itnali cbic^ensy hares, all forts of wild fowl (which in thii tnbtith i^tn to Medline) tame ihi wild pigeons, uttie rabbits^ jgreen gecftji yOung ducklings, and turkey poults. ' * * March. This month fhb fame U the preceding fA<5ndi i and Jn thils month wild foli^l goes quite and tbeir age cannot deceive you* . jicocii ben, tfr. IF young, his fpurs are (hort.and dubbed^ but take particular notice theyare'not pared nor fcraped ; if old^ he will have ah cpen veht ; but if iiew, a clofe hard vent : and fo of a hen, for newnefs or ftalenefs i If old, he^ legs ahd comb are rough 1 if joung, fmooth« j1 tame goofe^ iv^hl g^ofiy and bran gooj}. IF the bill be yellowiih, and fhe has but few hairs, fhe is young; but if full of hair?, and the bill and foot red, (lie is c^ld ; if new, limber-fgoted ; if ftaU, dry footed. Andfoof » wild goofei and bran ffooic« V Wild Uigiiized by 322i ^ ?f Cookery^ IVild and tame ducks. THE duck, when fat, is hard and thick on the belly, but if not> thin and lean ; if new, limber-footed ; if date^ dry footed. A true wild duck has a reddi(h loot, faialler thaD the tanie one. Goodwetts^markJtmtSiruffs^gulljdaitireb\^af$i IF thefe beold, their legs wittlie rough j if young, findocb^ if fat, a fat rump ; if new, litriber-fboeed ; if ftide, dry-fb6ied. Pheajant cock ami hen, THE cock when young, has dubbed fpurs : when 6!d,niarp fmall fpurs ; if new, a fait vent ; and if (Vale, an opefn flabby one. The hen, if young, h is fmooth legs, and her flefii olfia cu- rious grain; if with egg, fhe will have a foft opisn vent^ and if BOti a clofe one. 'For newnefs or ilalenefs, as the cock* - . Heath qn4fbeafant 'poults, IF new, they will be ftiff and white in the vent, and die feet limber; if fat, chey will have a hird irerit ; If ftale, dry-fodted and limber i and if touched, they will peeL Heath cock a7jd ben. IF young, they have fmooth legs and bills; and if old, jough. For the reft, they are knowa ihe foregoing. Partridge^ mk ami ben, THE bill w1»te, and theieis Uuifli, (hew ; for if youn|, the bill is black and legs yeliowilh^ if new, a veOQ i£ ibde, a green and open o«e« If their crops be full^ and they have fed on green wheat, they may taint there ; and for thia fmell in their mouth. JVocdcock and fnipe, IHE woodcock, if fat, is thick and hard ; if new, limber-, footed; when dale, dry-footed; or if their nofes are fnotty> and their throats niuddy and moorifh, they are naught. A fnipe, if fat, has a fat vent in the fide under the wing, and in the vent feels thick i for the reit, like the woodcock* Doves and pigeons. , TO know the turtle dove, look lor a bluifh ring round his neck, and the red mollly white : the ftock-dove is bigger ; and the rinT^-dove is lefs than the flock dove. The dove-houfc pigeons, when old, are red legged; if new and fat, they will feci full and fat in the vent, anUswe limber- footed ; butif ftale, a flabby and green vent. And fo green or grey plover, fieldfare, blackbird, thrufh, larks, 6ip. '6 Of Digitized by made Piaik and Kajj. '3 2 ^ (if bare^ leveret^ ^ raibii. Hare win bewhitilliandftifF, if new aiiti clean killed; r ftale, the flefh blackifh in moft parts and the bodv limber ; if the cleft in her lips fpread veiy much, and her ciaws wide and rag' gcd, (he IS old, and the contrary young ; if the hare be young* the ears will tear like a piece of brown paper j if old, dry and tough. To know a true leveret, feel on the fore- leg near the i^^oot, and if there be a fmali bone or knob it is right, if not, it • is a hare : for the reft obferve as in a hare. A rabbit, if ftale, ivill be limber and fltmy; if new, white and fiifF; it old, her claws are very long and rough, the wool mpttled wuh gre/ )i^rs i if ypu ngy the claws and wool fmoQtb. . ^ F I S ^ in feafon. Candlemas quarter^ LOBSTERS, crabs, craw-fifli, river craw- fifhs guard -fifh, * tnackrel, bream, barbel, roach, (had or alloc, lamprey or lam* per-eels, dace, bleak, prawns, and horfe-mackrel. The eels that are taken in running water, are better than pond eels ^ of ihefe the filver ones are moft eHeemed, MiJjummer quarter. , TURBUTS and trouts, foals, grig?, and (hafflinsand glout, tenes, falmon, dolphin, flying-fifb, ihecp -head, tollis, both laud ^ndfea^ ftnrgeon, feale, c^ubb, iobftcrs, and oraba. Sturgeon is a lifh commonly found in the northern feas^ but %^ now and then we find them in our great rivers^ theThames, the SeVern^ and theTyne. This fi(h is of a very large fize, and Will Sometimes meafu re eighteen feet in length. They are much cfteemed whenfrefh, cut in pieces, and roafled or baked, orpick- led for cold treats. The cav-ter is efteemed a dainty, which is the. ili»wn of this filh« The latter end of ihis quarter comes fmeits* Michaelmas quarter. COD and haddock^ coaKiifil white and pouting hake, lyng, tuike and mullet, red and grey, weaver, gurnet, rocket, hep- rings, fprats, foals, and flounders, plaife, dabs and fmcaredabs^ etls, chars, fcate, tbornbackand homlyn, kinfon, oyfters and fcollops, falmon, fea-perch nndcarpi pike, tench, and fea-tentcb. Scate-maides are black, and thornback maides white. Gray - bafs comes with the muUec. Yz la Digitized by Google In this quarter are fine finehs, and hold till after ChrijUmai. There are tviro forts of muUet6» the rea>muUet an4 river- fikullet* both equally good. Chrism as quarter. DORF.Y, brilc, gudgeons, goilin, fmclrs, crotrch, perch, anchovy and loach, fcollop and wtlks, periwinkles^ cockles^ YHttiFelsy gcarc, hear bet and holleber. How to cbufe fi(b. To chufe Jaltnsn^ pi key trout ^ (arp^ tcnch^ r^ailhi^y haihelf chulr^ rufj\.eeU tvhiting, imdt, Jhad^ iJc, - ■ ALL ihcfe arc known to be new or ilale by the colour of their gills, their cafincfs or hardncrs to open, the hanging or keeping up their fins, the fianding out or taking ot their eyes^ &c. and by foielling their gills. HE is chofen by his thicknefs and plnmpnefs ; and if his belly- be of a crean> colour, he muft fpend well \ but if tbiOs and hia belly of a bluiih white, he will eat very loofe» Coi and codlings, CHUSE him by hb thicknefs towards his bead, and^the white* nefs 0f hi» flefb when it ia cut : and (ooS^ codling* ■ FOR dried lynjr. ch ufe thac which is thickeft in the poiI> iind the iie^ of the brighceit yeilow. Scf,*e and tbornback, THESE are chofen by their thicknefs^ and the ftie-lcate1» the fweeteft, efpecially if large, ' Seals, ir ' * THESE are chofen by their thicknefs and HifTnersj; wheiv their bellies are of a cream colour, they fpend the fiimer. IF it cuts without crumbling, and the veins and griftles give a true blue where thev appear, and the; fleih a perfe^ wiiicCy then conclude ic to be good. Frefo herri'ngs avd mackrel, ' IF their gilTs are of a lively ihining rednefsy their eyes ftani^ full, and the fi£h is ftifF, then they are new ; but if duflcy and Aided, or finking and wrinkled, and tails limber^ they are fialc-r Lobfttrs. "CHUSi:- them by thcir weight; the hcavicuarebefl, ifnowa- ' scr Digitized by made Plain and Eafy. 325 tcr Idc In them : if new^ the tail will pull fmart, like a fpring ; if full, the middle of the tail will he full of hard, or reddiih-* iklnaed meat. Cocklobiler is known by the narrow back part of the tail, and the two uppermofl fins within his tail are flifF and ^atd % the hen. is £»ft» 'and the back of her tail broader* . Praivns^ Pmmps, and crahfjh, ^ . THE two firft, if ftale, will be limber, and caft a kind of Himy fmell, their colour fading, and they flimy : the latter will be limber in their daws and joints, their rtdcolourturn black- i(h and dufky, and will have and ill foidl under their throats; Otberwife ail of them are good . ' ^ Pkife and flounders. IF they i|re ftifF, and their eyes be not funk or look dull, they are new s the contrary when Hale. The beft fort of plaife loolc bluifli on the belly. Pickled falmon. IF the flefh feels oily, and the fcales are ftiflF and raining, and it comes in flakes, and parts without crumbling, then it is liew^lid good» and not oiherwifc. Pickied and red herrings. FOR the fir ft, open the back to the bone, and if the fiefh be white, fleaky and oily, and the bone white, or a bright red, they are good. If red herrings carry a. good glofs, part well fcooA the bone, and fmell well, then conclude them to be goot^ FicuiTS and Garden-Stuff throughout the yw, /January fruits yet lafiing^ are SOME grapes, the Kentiih, ruflet, golden, French, kirtoii and Dutch pippins,. John apples, winter queenings, the mari* gold and Hacvey apples, pom-wacer, golden-dorfet, rennetiogt love's pearmain, and the winter pcarmain ; winter burgomot^ wiiiter-boocreiien, winter mafk, winter Norwich, andgreatfur- rein peara. All garden things much the fame as in December. February fruits yet lafting. THE fame as in January, except the golden-pippm and pom- water ; alfo the pomery, and the wiiuer-peppering and dago* bent pear^ March fruits yet lafling, THE golden duckct-daufet, pippins, rennettings,Jovc's pear- main aod John apples. The latter boacretien, and double- biofibm pear. ^ *^ . Y3 Jftil Digitized by Google . ' ' Jfnl ffuifs yet l(ifiit\g. YOU'hftve now in the kiicfacn-garden and orchard, autumn learrots, winter fpinacli, fprouts of cabbage and cauliflowerl^ turnip-tops, afparagus, young radiChes, Dutch brown lettuce and crefles, burnet, young oniofiSf fcallklBSy IcekSy and eartj kidneys beans. On hot beds, pBrflain» cucumbers, and muih- .rooms. Sonic cherries, green apricotS} and goofeberries for tartfw Pippins, deuxansy Weftbary appky ruflTfCingi^ |pUiflow^f.t)ftt latter boncretien, oak pear^^Cr A&y. produQ of tbi kitcbiH and frmt garden, ASPARAGUS, cauliflowers, imperial Silefia, royal and cab- bage lettuces, burnet, purdain, cucuiTibfrs, nalturtian flowers, peafe and beans Town in Odtober, artichokes, fcarlet ftrawbcr-^ lies, and kidney beans. Upon the hot beds. May cherries. May ^ukes. Uii Wttiis, green aprfcots, and goofeberries. Pippins, devans, or John apple, Weftbury apples, ruflettingi j^iiiifiower apples, the codling, &c. The great karvile, wintcr-boncretien, black Worceftcr pearj furrein, and double biollom-pear. Now is the proper time tQ ^iAii herbs, which are in their greateii: perfe^ion« jfim^ The produa of (be kiub^ and fruifgardet^ ASPARAGUS, garden beans and peafe, kidney beans, caji'* liQovers^ artichokes, Batterlea and Dotcli cabbage, nidoas oo the firft ridges, young onions, carcotir, and pannipi fown ta February, purilaln, burrage, burnet, the flowers pf nafturtian^ the Dutch Drown, the tdiperial, the royat, the Sii!efia>nd co(ii lettuces, fom^ blanched endive apd cuc!!ndiers, and all (brtt of pbr-berbSf Green goofeberries, (Irawberries, fome rarpberries^ currant|} white and black, duke cherries, red harts, the Fleniiib and ^arnatfpn cherries, codlings, jannatings, and the oiafcullne aprj* ^ot. And in the forcing frames all the forward kind of grapes. July. TieproduSI of the kitchen and fruit garden, RONCIVAL and winged peafe, gnrdcn and kidney beans,' cauliflower', cabba2:ey, amchnke',', and their fma"! fuckers, all forts of k itchen and dromatic herbs. Sallads, cabbage-let- l^cc^ Dusfiiia^ burnft, youaz ofiions^ cucumbers^ bianche i en- Digitized by made Plain and l^a^. 3^ j di?^ ^smtf , lamips, beett 9 iui^nian«flower9, moifc qadons^ woodrftrawberriieS) currants, goofeberries, rafpberrie8» red and ' white jaDnatlAgs, the Margaret apple^ the primat-ru^y fuin^ m^r-gree^ cbi&l and pciurl pears» the camatton-morella, great bearer, Morocco, origat, and))egarreaux-chenies. Thenutmeg, IlaSiella, Per&ni l^wtfigton, yiojec, mftf^, and ramboiiillet peaches. Kedarines, the ptrimodial, myrobalan, red, bJue, am- ber,- daiAftflc-pear, apricot, and cinnamon-plutntis; alfo the 'kinR's and lad^ £lfsabeth*8 plumbs, &c. fome fi^s and grapes. Wdtnuis in hi^h fealbn to pickle, and rock-fampier* The fruit yet lafting of ueiaftyear is, tlie deuxans aiid winter-ruffeting. *" Augufi. f%e fradu3 ^ the kiuben and fruit garden. CABBAGESand theirfprouts, cauliflowers, artichokes, cab- bage-lettuce, beets, carrots, potatoes, turnip, fome beans, peafe, kidney-beans, and all forts of kitchen-herbs, raddifhes, horfe-raddifh, cucumbers, crefl'es, fume tarragon, onions, gar» lick, rocumboles, melons, and cucumbers for pickling. Goofeberries, rafpberries, currants, grapes, figs, mulberries- and filberts, apples, the Windfor fovereign, orange burgamot fliper, red Catharine, king Catharine, penny -pruffian, fummer poppening, fugar and louding pears. Crown Bourdeaux, Javur, difput, favoy and wallacotta peaches; the muroy, tawny, red* Roman, little green clufter, and yellow necitarines. Imperial blue dates, yellow late pear, black pear, white nut- meg late pear, great Antony or Turkey and Jaf^C plutnbs. Clufter, mufcadini and cornelian grapes* teptemher. The produ5i of the kitchen and fruit garden, G ARDENand fome kidney -beans, roncival peafe, artichokes, -raddifhes, cauliflowers, cabbage-lettuce, crefil-s, chervile, oni- ons, Carragpn, bnrnet, fellery, endive, mufhrooms, carrots, turnips, flcirrets, beets, fcorzonera, horle-raddifh, garlick, fha- lota, rocumbole, cabbage and their f^vrouts, with favoys, whic|}. are better when more fwectcned with the froft. Peaches, grapes, figs, pears, plumbs, walnuts, iilbert8| al« monds, -quinces, melons, and cucumbers. O^obar. Tbefrodu^ of the kitchen and fruit garden. . SOME cauliflowers, artichokes, peafe, beans, cucumbers, and melons; alfo July fown ktdney-beaps, turnips^ carrots, parfnips, potatoes, fkirrets, fcorzonera, beets, onions, garlick, Aalots, rocumbole, chardones, crefles, cher?ile, muflard, Y4 raddiOi, Digitized by Google raddifli, rnpc, fpinach, httnc? rrmll ant! cabbaged, burnet, tar- ragon, blanched fellery and endive, iatc peaches and plumbs^ grapes and figs. Mulberries, filberts, and wjlnuts. Tbebul-, iace, piaes, and arbuters^ and great variety oi: apples and pears. November, The frcdull cf the kitchen and frmt garden, CAULIFLOWERS iathe green (loufc, and fomcr artichokes, CarrotS| parfnip^^ turnips^ beets, fkirret;^ fcorzonera, horfe- iraddilh^ potatoes, onions, ^arlick, ihalotS| rocumbole, fellery^ parfley, for'rel, thyme, favoury, fweet magoramdry, anddarjjf f!abbage$ and their fprouts, favoy cabbage, fpinach, late cu« cumbers. Hot herbs on the hot-bed, burnet, c^lybage, |ettvce| fndive bJanched; fevcral forts of apples and pears. Some bullaces, medlars^ arbtitas, walnots. bicsel nuts, and ^efnuts; Deumher. ^ the frodu& $/ the kiuben andfruk^ardnt^ MANY forts of cabbages and favoys, fpinadi, and fome cau- liflowers Tn the confervatory^ and artichokes in fand. Roots wc have as in the laft itoonth. Small herbs on the hot-beds for fal« jtads,'* alfo ibint| tarragon, and cabbage -lettuce preferved uor der gliifles; chervil, fellery, and endive blanched. Sa^e, thyme^ Ihvoury, beet.Ieayes, tops of young beets, pardey, fofrel, fpinach^ leeks, ai)d fweet n^arjoram, inartgold- flowers, and inij^t dried* Afparagus on the hot-bed, and cucumbers on the plants fown |n July and Augiift, and plenty of pears and applet. CHAP, XXII, A certain cure far ihe bite of a mad dog. LET the patient be blooded at the arm nine or ten ounces^- Take of the hqrb, callec) in Latin, lichen cinereus terrcftn's ; |a Englifh, afh coloured ground livcr-woi;t, cleaned, ^ried,and powdered, half an ounce. Of black pepper powd^red^ cwq drams. Mix thefe well together, and divide the powder into four dofes, one of which mu {I be tak^n every morning failing, for four iporning^ ruccefTivcly, in half a pint of cow*s milk ^irarm. After tncfe four dofes arc taken, the patient muft got into the cold bath, or a cold ipring or river every morning fading fqr a month. He muft be dipt all over, but not to ftajf |ii (with bis head above water) longer than half a nunute, if the Digitized by * niade Plain and Enfyl S^J- . iwater be very cold. After this be inuil go in three times a week for a foitni:iht longer. N. B. The lichen is a very common herb,andgrows generally in Tandy and barren foils all. over England. The right timctogji» ^.e^ijLjs 141 the months of Oflober aad November. Dt» Miadn Anfitberfw the bite of a mad dog* • ' . . FOR the bite of .a mad dpg> for eithetr man or beaft» uke fix , omicesof ru? c)pao picked and bruifed;! four- ounces of garlfclD ■ * |Mekd. and br u^fed, four ounces of Venice treacle, and four ounces of filed i>ewter, or fcrajped tin. Boil thefcin two quarCt • .of the bed ale, in a pan covered clofe over a gentle fire^ for the fpace of an' hour, tben ftrain the ingredients from the lit}uorv ipive eight or nine fpctoDfuls of it warm to a vadn^ or a womtn* three mornings %fting* Eight or nine fpoonfuls is fuificient for the ftron^efti a lefler quantity to thoft; younger, or of a weaker jconftitution, as you may judge of theil:Arength« Ten or twelve fpoonfuls 'for a horle or a buUocJcj three, four, or five to a iheep, hog, or dog. This muft b#giyen within nine days after the bite ; it feldom fails in maiStjor beaft. If you bind tome of * the ingr^iencs on the wound,? k will be fb much the better* Receipt againji ihe plague. TAKE of rue, fage, mint, roiemary, wormwood, and la- vender, a handful of each ; infufe ihcm together in a gallon' of white wine vinegar, put the whole into a Itone-pot clofely covered up, upon warm wood a{hes, for four days: after which draw ofF (or ftrain through fine flannel} the liquid, and put it into bottles well cuj ked ; and into every quart bottle put a quar- ter of an ounce of camphire. With this preparation wafhyour mouth, and rub your loins and your temples every day; fnufFa little up your nollrils when you go into the air, and carry about ypu a bit of fpunge dipped in the fame, in order to fmell to upon all occafions, elpecially when you are near any place or perfon that is infedcd. 1 hey write, that four malefactors (who had robbed the infecled ho jfes, and murdered the people during the Courfc of the plague) uwne'1, when thcv came to the gallows, that they had prclefved themlelves fron:i tne contaL^ion by uftng the above medicine onlyj and that ihey went the whole time, from houfe to hopfe vvithout any fear of the dillemper* ilffw t(f keep clear from bugs. FIRST t^ke out of your room ail filver and gold lace, \then fet the chairs about the room, fhut up your windows aqd ^oorsy tack a blanket over each window, and before the chim- fiey^ and over the d^ors of the loooit fet open all dofets and • ♦ • . • Digitizedby Google cupboird dgorsi all your drawere and boxes, hang the reft of yovtjf bedding on the chairbacks* lay the feather-bed on a tableg thei| ief^ a large broad earthen pan in the middle of the roonii and in that fet a chafing dilh that ftandson fe^t, full of charcoal well lighted. If your room is very bad^ a pound of rolled brimftone; if oiriy a few» half a pound. Lay it oi| the charcoal, and get put of the room asqiiiek as poAbly you can, or it will take away your bfeath. Skhut your door aoftf with the blanket oVer ii^ and be flue to fee it k^ ai nothing can catch fire« If you have any India pepper, throw it in with the brimftone. You mitft tue fare to have thedoor open vfailft you lay in tkebrimftone^ liiat you may get 9ut as foon as poffible* J>on't open tlie doo^ under fix houfs» and then yoo muft be very careful how you go in to o^n the windowsi theralbfe let the doors ftand open nn hour before ydtt open th^ windows. Then brufli and fweq> yonr loom very clean, wafii it wdl with boiling lee, or boiling wa- ter, with a little unflacked lime in it, get a pint of fpirits of wine, a pint of fpirits of turpentine, andanonneeofcaaBbhirei fliake all well together, and with a bench of feathers warn your 1 If ^ou find great fwidpms ahout the rpnm* «id fome not dead, . 4o this over again ; ai^d you will be quite clear. Every fpring s(nd| fallf wafli your b^dftead wUb half a pint, and yon will never lK|Ve a bugg ; but if you find any come }n with n^w goods, oft l)oxes, kc, only wafli your bedftead^ iprinkle all over youc bidding and bed, and you will becleac} but be fere to do it aa ii)on s^s you fii^ one* |f your room is very bad, it will be well to p^ot the room after the brimfione is burnt in it. Tbts never foils, if righ tly done. effe^ual way to clear the bedjhad of buggs, TAKEquickfilver, and mix itwell in a mortar with the white of an egg till the quickfilver isall well mixt, and there is noblub- bers ; then beat up fome white of an egg very fine, and mix with the quickfilver till it is like a fine ointment, then with a feather -anoint the bed (lead all over in every creek and corner, and about ^ thelacingand binding, where you think there is any. Do this two or three trmes : it is'a certain curct and will not fpoil any thing ' Dire^ions to the boufe-maid, - ALWAYS when you fweep a room, throw a little wet fand all over it, and that will gather up all the flew and dM(l, pre- vent it from riling, clean the boards, and fave the bedding, pictures,. and all other furniture from duft and dirt. ^ AD- Digitized by Google ADD I T I O N S, As printed in the Fifth Edition. ^0 drefi a turtle the Weft Indhh . TAKE the turtle out of water the night before you intend to drcfs it, and lay it on its back, in the morning cut its throat cr the head off, and let it bleed well ; then cut ofi the fins, fcald^ , fcaleand trim them with the head, then raife the calJepy (which ii the belly or undcr-flieli) clean ofF, leaving to it as mucb meat ' as you conveniently can; then take from the back fhcll aUtbtt pieat and intraiis, except the monfieur, which is the fat, and looks green, that muft be baked to and with the fhell ; wa(h all clean with (alt and water, and cut it into piecesofarnoderatefizc, liking from it the bones, and put them with the fins and head in a foop'pot, with a gallon of water, fome fait, and two blades of mace. When it boils (kim it clean, then put in a bunch of thyme, parflcy, favoury, and young onions, and your veal part, except about one pound and a half, which mufi: be made fbrce-meat of, as for Scotch coUops, adding a little Cay an pep- per; when the veal has boiled in the foop about an hour, take ^ out and cut it in pieces, and put to the other part. The guts ([which is reckoned thebeft.part)mu(tbefplit open, fcraped arid made dean, and cut in pieces about two inches long. The paunch or maw muft be fcalded and ikinned, and cut as the ^ ptbers parts, thefize you think proper^ tbcin put them with the gilts and other parts^ except the liver, with half a pound of good freih butter* a few (ballots, a bunch of thyme, parfley, jftnd a little favoury, feafoned with fait, white pepper, mace, three or four cloves beaten, a little Cayan pepper, and take; care not to put too much ; then Jet it ftew about !:a!f an hour pveragood charcoal- fire, and put in a pintand aha! fof Madeira wine, and as much of the broth as will cover it, and let it (lew (ill tender. It will take four or five hours doing. When almoft ^ough, (kim J^y and thicken it with flour, mhcc with fome veal broth, about thetbicknefs of a fricafay. Let your force meat b^lsbip fried about the fee of a walnut, and be ftewed about half an hour with the reft; if any eggs, let them be boiled and clean- ed at you do knots of pullets eggs i apd if none, get twelve or fourteen yolks of hard eggs : then put the ftew (which is the callepaib) into the back-ihell, with the eggs all over, and put i^ into the oybn to brown^, or do ft wjtl^ a falamander. . the ■ Uigmzed by Google « 33* ADDITIONS. The callcpy mufl be flaflieJ m feveral places, and moderate- ly fv-afoned, with pieces oi buticr, i- xt wuh chop- cd thyme, parfley and young onions, wiih fait, vk hi to pepper and mace beaten, and a liale Caya;i ; cpp^rr ; pat a pltcc on each flafb, and then ioijie over, ini.. (iuit uFfiuur i.JLbea bake it in a tia 4)r iron dripping- pan, in a hrilk ovcu. The back fhcll (whicK is called the callepafh) muft be fea- foncd as ihc c^llepy, and baked in a dripping- pan, fee upright with four brickbats, or any thing elfc. An hour and a half will bake it, which mull be done before the ftcw is put in. The fins, when belled vcrv tender, to be taken out of the foop, and put into allcw-pnn, vvi:h forre good veal gravy, not high coloured, a little Madtira in?, feafoned and thici^encd as the callepafli, and Icrved in a diih by irfelf. The lights, heart and liver, may be done the fame way, only a little higher feafoned j or the lights and heart may be ftcWed with the callepalli, and taken out before vou put it in the fliell, with a little of chf fauce, adding a in tie more fcafuniog, and diih it by itfclf. The veai part may be made friandfts, or Scotch collops of. The liver Ihould nfvcr be ftewcd with the callepafh, but aU ways dreiTed by iticlf, after any rrnnner you !ikc ; except you feparatc the lights and heart from tnecallepafh, and thenalways fcrve them together in one difh. Take care to iiraiu ibe foQf^ Midierve it ia a turreen. or clean china bowl* ACtllcpy, Lights, (tc— Soop^Fins. Ca^llepalh. N. B. In the Weft Indies they generally foufe the fins* ao^ eat them cold ; oinit th^ Viv^Tf and only fend to tablp the cal<* lep/) callepafh, and foop* This isfof acunle^tboutfixtypoiinda weight, 7 0 make ice- cream. TAKE two pcwter-bafon?, one larger than the other ; the inward one muft have a clofc cover, into which you art; to put your cream, and mix it with rafpbcrrics, or whatever you like beft, to oive it a flavour and a colour. Sweeten it to your pa- late; titcn cove r it ch^fe, and fei it into the larger bafon. Fill it with ice, and a handfuf of fait : let it ftand rn this ice three quarters of an hour, then uncover it, and llir the cream we'l together} cover it clofe again, and let it f^and half an hour Ic^nger, after that turn it ipto your plate. Thefis things are made the pewtecers, 4 iHf^ Digitized by Google ADDITIONS. A turky^ &c, in jelly. BOIL a turkey or a fowl as white as you can, let It fland till cold, and have ready a jelly, made thiis : take a fowl, fkin take off all the fat, don't cut it to pieces, nor break the ^nes^ take four pounds of a leg of veal, without any fat or (kin, puc^ it into a well -tinned fauce pan, put to it full three quarts of wa- ter, fci it on a very clear firie till it begins to fimmeri be furc to (kim it well, but take great care it don't boil. When it is well ikimmed, fet it fo as it will but juft feem to fimoier, put to It two large -blades of mace, half a nutmeg,' and twenty corntof white pepper, a Httle bit of lemon-peel as bi^ asdfijc* pence, 1 his will take fix or fcven hours doing. When yoa think it is a llifF jelly, v/hich you will know by taking a Httlcf out to cool, be iure to (kim off* all the fat, if any, and be fure not to ftir the meat in the fauce*pan. A quarter of an hour be* fore it is done, throve in a large tfeafpoonful of fait, f^^ueeze iit the juice of half a fine Seville orange or lem'on; when you think it is enough, ftrain it ofF through a clean (ieve, but don^rpour it-ofF quite to the bottom, for fesrr of fctrHngs. Lay the turkey or fowl in the.difii you intend to fend it tothc*table ni^ then pour this Hquor over it, let it fland till quite cold, and fehd \t to table. A few YiaOiertiaii flowers (luck here and there Idoka pretty^ if you can get them; but lemon, and all thofe thiiigrare . entirely fancy. This is a very pretty diih for a coMcoliatio'o^ Of a fupper^ « > All forts of birds.or fowls may be done this way* < * To make citron. QUARTER your melon and take out all the infide, then put into the iyrup as much as will cover the coat ; let it boil in fche fyrup till the coat is as tender as the inward part, then put them in ihe pot with as liiuch (yrup as will cover them. Let them Ihnd for two or three days, th.>t tiic fyrup may penetrate thro* thciii, and boii yriui lyi up £u ^ caiidy hei[i;ht, with i^s much mountain wine as will wet your (yrup, cLmfy ic, a iJ tlien boil it to a candy height ; then dip in tiic ijuartcrs, and lay ihcfii on a fieve to dry, and fet them before a flow fire, or put them in a /low oven till dry. Obferve that yoiij nicioii is but h.Uf ripe, and when they a the long pepper broke, and the mallard feed braifed : mix all together in the vinegar, then take two large hard cabbages^ and two cauliflowers, cut chcm in quarters, and fait them weii^ let them lie t)iree days, and dry them weil ia the fun. N. B. The ginger mud lie twenty four hours in ialt and wa-f fei^.then Cjut fmaliand laid in fait three days^ TAKE the largeft flaps of muflirooms, wipe them dry, but don*t peel them, break them to pieces, and fait them very well i let them Hand fo inaneartheh pan for nine days, ftirring th^m oi^ce or twice a day, then put them into a jus clofe flopped fet into water over a fire for three hours; then itrain it through a fieve, and to every quart of the juice put a pint of Ihong Ihlc mummy beer, not bitter, a quarter of a pound of anchovies, a quarter of at» ounce of mace, the fame of cloves, half an ounce of p<^'pp^'^5 face of ginger, half a pound of ftialots : then boil them altoeether over a flow hre till half iht Lquor is wafted, keeping the pot clcjic covered; thenilrain it through a flannel bag. If the anchovies don e make it (alt enough, add a liule ialt. To prevent the tnfillion among horned cattle. MAKE an iflue in the dewlap, put in a peg of black helle-'^ liore^ and rub all the Venn both behind and before with tar. ^ NECES- Digitized by N E C E S is A R Y DIRECTIONS, Whereby ihe reader may eafily attaia the ulefuL ' Art of Cahvinc, To cut up a turkey. - RAISE the legv open the joint, but be fare not to take off the leg ; lace down both fides of the breaft, and opeo the pi- « MciniG? the breaft,butddnottakeridflr$ raift the mclrty*thoilght between the bieaft-bone and the top, vaife thc^ MWn, and ttfm it outward on both fides, but be careful not to cut it off, nor break it ; divide the wing-pinions froift tife joint next the body, * and flick each pinion where Cbe braMITas turned out ; cUToff tlie iharp end of the pinion, and the middle-piece wiU fit tll^ ^aoeexa^ly. / A kufiar4% tafin$ w fhwjM^ i$ M up in ihi famitmannir., 3I0 nor agooje* CUToff botb legs in the manner of tibttfrlei^ of Iamb $ cake off the belly-pieCe cloie to die extrediity of the breaft^ Dftcethe f oofedowii both fides of the breafl, about, half aa iirtch from the Siarp bone : divide the pinions and the Aeffiiirft laced with your knife, which mufl be raifed from the bone« and taken off with the pinion from the body ; then cut off the merry-thought, and cut another (lice from the breaft-bone, quite through ; laft« ly, turn up the carcaf diid tu prefei vc potted iJutter. ■ TAKE'care when you fait your meat in the rummer« that it he quhe cool after it comes from the hutchcrs; the way. is, to lay it oi^ cold bricks for a few hours, and when you fait it* lay It up on an inclining board, ro drain ofF the blood ; then fait it a*frefli, add to every pound of fait half a pound of Lisbon fugar, and turn it in t))e pi cicle every day ^ at the month's end it will be line: the fait which Is commonly ufed, hardens and fpoils all the meat; the ri^hc fort is that called Lownd<;$'s fait ; it comes from Nantwich m Chcihire: there is a very fine ibrt that comes from Maiden in EfTex, and tr.om SufFoIki which is the reafon of that butter being finer than any other ; and if every body., would make ufe of that falc in potting butter, we fhould not have fo much bad come to market ; o^ferving all the general rules of a dairy. If vou keep ycur meat long in faJr, half the quantity of fugar will tlo ; ttiid ihca brftow loaf fugar, it will eat much finer. This pickle cannot be called extravagant, be- caui J it will keep a great while j at three or four nioiubi end, boil it up; if yoj have no mc;iC in the pickle, Hvi-ii it, an J when colJ, only add ;^ little more fait and fu:^ ir to the ncAt iiie*it you put in, and it will b.- g^ o-^ a twelvemonrh loneer. Take a leg ofmuttfin pi;*cc, vf-iny or thit k ilank piece, with- cut any bone, pickled as above, only add to every pound of fait an ounce of falr-petre j after being a mont.) oi two in the pickle, take it out,and lay it in foft water a fe* hniirs, theo roaft it; it eats fine. A leg of mutt n, or fhouldcr of vc*il does the fame. It is a very good thin?* wncic a marker is -i^ a 'jr -at d.f- tance, and a larjre tam ly obliged to provide a grcar deal of mo^t. As to the pickl.nL: of hamsand ton'riies^you have the receipt in tbe foregoing chapicxs^ but ufe either of chefe iinefalts^andthev Z 2 ' : will ■ n Uigiuzea by 340 jlppen^9C to fhc ArtcfCcQhry. will ht equal to any Bayonne hamsj provided your porUiQg i% fine and wpl) fed^ , To Jrffs a mck turtk. TAKE a calf's head, ami fcalJ ofF the hair, as you would do ofF a pig; then cic^n ir, cut dfl fhe horny part m tn:ii ilxcb, with as iiitleol the !can as pollible ; put in a few chnpp'd oyf- tcrs, arid the brains; have ready between a quart a;] J three pints of iifon^ inut^^on or veal ^ravy, with a quart of Madeira wjne, a large tea fpoonfiii of Cay an butter, a large onion chopped very Imall; peel off an half of a larL^e lemon, fhrcd as fine as poffi- blc, a little fair, the juice of four lemons, and Tome fweet-herbs cut fmall; ftew all thcfe together til! the meat is very tender, which will be iti about an iiuur and an half; and then have ready the back fbell of a turtle, lined with a paitc of flour and water, which you muft firft fet into the oven to haidcn ; then put in the ingredients, and fct into the oven to brown the top ; and when that is done, fuit yuai garnifli at the top wiij} the yolks oi c^as boiled hard, and force-meat balls. N. B. This receipt is for a lai ec head ; if you cannot get the fhell of a tuftle, a china-foop-difh wdl do as well j and if no oven is at hand, the fetting may be omitted^ and if no oyfters are to be had, it is very good without. It has becndreiled with but a pintpf wine, apd the juice of two lemons. • When the horny part is boiled a little tenders then put in your white meat. It will do without the oven, and take a fine knuckle of veal, cut off the fkin, and cut lome of the fine firm lean into fmall pieces, as you do the white meat of a turtle, and flew it with the othcir white meat above. Tnke the firm hard fat which c^rows between the meat, and lay that into the fauce offpinage or forrel, t.!l half an hour be- jfore the above is ready; then take it out, and fay it on a fievc tp drain ; and put in juice to fl:ew with the afaqve* ThC4:e- Hftamder of the itnuckie will help the gravy, Ifbfiew a buttock of beef. • . TAfCE the beef that is foaked, wafli tt dean from falt| and |et it lie an hour in foft watery then take it out) and put itinto your pot, as you would to do boil* but put no watisr in/cover ic (cloTe with the lld» and let it ftand over a middling fire, not fierce^ ^t father flow; it will take juft the fame time to do, as if it was Digitized by Google Appendix to the Art of Cookery. 341 t6 be bot ciofc^ and let it boil till the peafe are fofc; then feafon with pepper and fait} then beat up the yo]k of an egg, and vinegar to your palate; poach fome eggs, lay in the diui onfippets, and pour the foop on them. Send it to table. ■ ^0 make onion Joop the Spawp way. TAKE two large Spaniih time, get fome fipp^ts fo cover the bottom of the difb, fripd quick, not hard^ lay them in the difli, and cover each fippet with a poached egg; beat up the yolks of two egc9, and throw over them ; pour in your foop, and fend it to table, Garlick and foriel done the fame way, eats well. Milk foop the Dutch vioy, TAKE a quart of tTiilk, boil it with cinnamon and moifh fug^r; put fippcris in the difh, p Jur di ■ miik over ir, and (et it over a charcoal fire to fjmmer, till the oread is foft. l^ake the yolks of two cgg5, beat them up, and mix it. with a little of the milk, and throw it inj; mix it ail together* and fend it up to table. lijh pajliestheltalian.way^ TAKE fome flour, and knead ir with cil; take a flice of fal- mon ; feafon it with pepper and fait, and dip into fweet oi), chop on on and pan* y tine, and ftrew over it; lay it in the pafte> iuid double ic vp in theihapeof a ilico of falmon : take * « . ' a piece Digitized by Appendix to. the Art tf Cookerj^i J4I A- piece of white paprr, oil if, and lav undei^ thefU^y^ andbaktf it is beft told, and wiil keep a njonth. ■ Mackrcl done the fame way^ head and tail together folde4 in a paliy> eats fine. „ . . , ■ TAKE the afparagus^' break the in in *pfece»> tht^ boll xhttA foh» and drain Ibe watpindi^^ /f the Ari of Cookery^ • f • A cake the Spamfli woj^* , r Take twelve egg?, three quarters of a pound of the bcft moirt fugar, mill them in a cliOLo!,itc -nii!l, nil they are ail of a falfeerilhen mix in one pound ur fiour, half a pound of pound- ed almonds, two ounces of candied uiangc-pcel, two ounces of citron, four large fpoonfuh of orange-waier, half an ounce of cinnamon, and a glafs oi fack* Ic i«f bcuer when baked in a £pvr ovtn* . ' Another to (Tf. TAKF one pound of flour, one pnun.l of butter, eight eggs,, one pint of boiling milk, two or three (poonfuis of ale ycal!"^ or a glafs of French brandy; beat all well together; then fei it before the fiie in a pan, where there is ro.nn for it to nfe; co- ver ir" clofc with n cloth and flannel, that no aircomts to it ; when you think it is raif d fnfKcicntly, mix half a pound of the bed moifi fugar, an ounce o[ cinnamon beat fine : four fpoon- fuls of orange-flower water, one ounce of candied orange-pceJ^ one ouAce of citroa> mix all weli together, and bake lU To dry plumbs. TAKE pear-plumbs, fair and clear coloured, weigli them and Hit th€m up the fides ; put tbem into a broad pan, and fill It full o^ water, fee tfarem over a very flow fire; take care that file ikin does not come off; when they are tender take thetflf tip^ and to every pound of plumbs put a pound of fugar; ftrew' a little on the bortom of a large ftlyer baifbn ; then hy youf plumbs in^ one by one, and ilrew the remainder of your fugar over them; fet them into your {love all night, with a good warm fire the next day; besit them, and iet them infl»'y or powder of pearl, when you muke ufe of it. ' How to make goofeberry w.nfers. TAKE gooTeberries before they are ready for prefervtng; cut off the black head?) and boil therh with as'nusch water will cover them» all to malh \ then pafs the liquor and alt, as it will run, through a hah--fieve, and put fome pulp thro' with a fyootk^ but not too near. It is to/be pulpV neither too thick nor too thin \ meafure it^ and to a gill ofit take half a pound of double- - refined fugar ; dry it. put it to your pulp^and let it fcald on a flow fire, not to boil at all. Stir it very well,.and then will rife a frothy white fcum* which take clear off as it rifes; you 'muH fcald and flrim it till no (cum rifeS) and it comes clean from the pan lide } then Digitized by Google i f Jfpendix to (be Art of Cookify. 249 . ^ben take it off; and tet ft cool n little. Have ready CbceCa of gUOi very fmootb, about the ihtckoers of parchmenCt which k not very thick* You tnuft fpread it on the glades with a kliile» very thin, even» and fmooth i then fet it in the ftove with a flow fire : if you do It In the morning, at night you mull cot it into long piecet with a broad cale-hnife, and put yooT'luiUe clear - iMfider it, and fold it two or three timeiover, and lay them la a -ftove, turning them fometimes till they are pretty dry; but do not keep them too ]ong,'for they will lofe their coloiir. If they do not come clean off your glailes at night, keep them tiU ^ next morning. How to make the, thin apruot ebips. TAKE your apricots or peaches, pare tlicm and cut them very thin inco chips, and take three quarters of clicir weight in fugar, it being finely fierced ; then put the lugar and the apri- cots into a pewter difh, and fet them upon coals; and when the fugar is all dillblvcd, turn them upon ihe edge of the diih out of the fyrup, and fo let them by. Keep them turning till ~ they have drank up the fyrup j be fure they never boil. They mud be wariDcd in the fyrup once every day, and.fo laid ouc |ipon jthe edge of the difh till the Tyrup be dranlL. How to make tittle French bifcuits, TAKE nine new-laid eggs, takethe yolks of twoout^ and take out the t red dies, beat them a quarter of an hovr, and put in a pou,nd of fterccd fugar, and beat them together three qOar« ters of an hour, then put in three quarters of a pound of Mour^ very fine and well dried. When it is cold, mix all well toge« ther, and beat them about half a quarter of an hoMr, firft and ]a(l. If you pleafe put in a little orange Hower water, and a little grated lemon-pecJ ; then drop them about the bignels of a half crown, (but rather long than round) upon doubled paper a Itttre buttered, fierce fome fugar on thotn, and bake them in* an oven, after mancbet* Hoiv to pvcferve pippins in jelly » TAKE pippins, pare, core, and quarter them; throw them into fair w ^ter, and boil them till the flrengthof the pippins be boiled our, then flrain them through a jelly ba^r , and to a pound of pippins take two pounds of doubie-reEned fuga% a pint of this pippin liquor, and a quart of fpring-water ; then pare the pippins very neatly, cut them into halves fltghtly cored, throw them into fair water. When your fugar if mchcd, and your Uigiiizea by Google )5# JfypiHdix to tie yirt of Cookery. iyrup boikd a 'little, andcleair flcimmed) dry your pippiilf with* « clean clocli, throw them Into your fynip ; take them olF the fire a little, and then fpt them on again, let them boil as faila» you poiltbly can, having a clear ii:e under ihem, till they jelly; jrott maft' rake' them ofip fometimes and fhalce cbern, but ftir ,thcm not with a fpoon ; a little brfore ?oii lake them elFthe £rc, fqueeze the jAJice-of a lemon and orange into themy which muft be Hr^ p^fled a ttfl^ny ; give them a boil or two after, fo Cake them up, elfe they will mrn red. Ac the ^rft pMttingof your fugar in, al!o\v a little trorc for ihis juice ; you may boil ©rang?: or l**mon peel very tender in fpring-water, and cot then» in thin lon^ pieces, and then boil them in a little fugar and water, and put them in the bottom of yourglaflcs j turn your pippins often, even in the boiling. Hozo' to make olackberry zcine, • TAKE yo'ir berries when full ripe, put then into a large fefiel of wood or tlone, with a fpic ket in it, and pour upon them as much b-jifinj water as will juft appear at the top of them ; as focn ;rs you can endure your hand in them, bruife them very well, tti; all the b(;rries be broke; then let them ttand clofe co- • vcred till the berries be well wrought up to the top; which ufu-- ally is three or four da\S} then draw off the clear juice into another veffel ; and add to every ten quarts of this liquor one found of fu^ar, fHr it well in, and In it ftand to work in an- other vefTel like the firil, a week or teo days} then draw it off at the fpicket through a jelly-bag, into a large veilel; take tour ptinces of ifinglarTs, lay it in deep twelve hours in a pint of white wtne: the n6xt moriiing boil it till it be all diflblved, upon a flow fire ; then take a gallon of your blackberry juice, put in the diflblved ifinglafs^ give it a boil together/ and put it in hot* The iefi way to make ratjin mm* TAKE a cu..;i V. or brandy hogdicuil , take great care it is very fvvcc t :!nd c.'c:art, put rruwo riUiidfcd of raij"in«;, ftalksand all, and then f-ll the vcfic! with fine clL-iir (prin^- water : let it ftaud lillvou think it has done hiiiingi t^-en liirow in twoquarts or i.i;c \ unch brandy ; put in the bung flightl) , and in about lliUC weeks or;', mon'h, if you are lure it has done fretting, Itop it down clofe : let it fijnJ iix inonihs, peg it near the top, and if you find it vfry iiiie and ^ood, fit for diinking, bottle it off, or che (top ic up again, and let it liand (ix months longer. It fliould iiojid fix Q)0ijtii9 ia the bQulc: this is by much the beft way of , ' making Digitized by Google Appmdiii to the Jkt^ of Xkchrj^ 351 malrinfi 1t» as l h«v« feen by experience, as tlie wine wili rnydi Sroneeri ^ut -Jefi of it: the dilFcrent forts of raiiins make quite a- diHmnt wm^ j and after you have drawn off all the wine, throw on ten g9llo&s of Spring- water; take off t^ie head of the barrel, kind ftir it-well twice a day, preffing the raifiasas well as you can \ let it ftand a fortnight or three weeks, thea draw k off into a. proper veffel to, bold it* and fquefaje the xair fins well i add two quarts 'Of brandy, and two quarts of fyrup of elderberries, ftop it cl^fe when it haa done working ; and in nbout three moirths it will be fit for drinking. If you dbnfc chufe to make this fecond wine, fill your bog£ead with fpring- Water, and fet in the Ain for three or four months, and it will iDialfe |^;ccel!ent yin^;gar« . . How to preferve white quinces whole. XAKE the vveiohc of your quinces in fugar, and put a pint of water to a pound of fugar, make it into a fyrup, and clarify it ; thea coie your quinct: and pare it, and put it into your Tyrup^ ^nd let it boil till it be ail clear ; then put in three fpoonfuis of jelly, which mud be made thus : over night, lay your quince^ kernels in water, then ftrain them, and put then} ifttQ ygjif quinces, and let tbeoi have bu( one t^oiiiiftcrw^rd* Hqw £0 make orange wafers* TAKE the beft oranges, and boil thcoif In three or four wa* ters, liil they be tender > then take out the kerniels and the juice^ and beat them to pulpy in a clean marble mortar, and rub theni through a hairrfieve j to a pound of thi^ pulp take a pound and an half of doubIe*renn(fd fugar« beaten and tierced ; take half of your fugar, and put it into your oranges, and boil it till it ropes | then take it from the' fire, and when it is cold, make it up in paile with the other half of your fugar ; iiiake1>utalittleatatime» for It will dry too faft ; then with a little rolling-pin roll them out aa ibfn as tiffany upott papers ^ cut them round with a Jktle prinking glafs, and let them dry, and they will look very oleaf^- How M make orange -oakes. ' . . > *' TAKE the peels of four oranc;cs, beinor flrfl pared, and the meat taken out, boil them tender, and beat tnem fmall in a marble mortar ; then take the meat of them, and two more oranges, your feeds and fkms being picked out, and mix it with' the peelings that are beaten ; fet them on the fire, with a fpoon- ful or two 9f orange-ilower water, keeping ifcftirring till that / Uigmzed iS^ Cookery^ moifture be pretty well dried up ; tJiea bave ready to^ every peiind that puip« io\a pounds and a quarter •fJeNuue-refiaed fugar, finely fiereed : make your fugar very hot, and dry it upon the fires and then mix it and tbe pulp together, and fet it* on the fine again, till the fugar be ve/ y wdl meM, but he tm it does not boil \ you may put in a little peel, fma^U (fared or grat« edy and when it is cold, draw it up in double papers ^ dry them before the fire, and when you turn them, put two together; or S»u may keep them in deep glafiet or pots, and dry them aayou veoccafion. Bow t9 make vfbUe caka like Mm difisi$^ TAKE the yolks of two eggs, and two fpoonfuls of fad:, and as much rofe-water, fome carraway lecds, and as much flour as will make it a paiie liiff enough to roll very thin : if you would have them like difhcs, you muft bake them u'on difhes buttered. Cut them out into what work you pleafc to candy them ; take a pdund of fine fiercLd fugar perfumed, and the white of an egg, and three or four fpoonfuls of rofe- water, iiir it till It looks white; and when that pade is cold, do ic with a feather on one fide. This candied^ let it, dry, and do the other £de fo, and dry ii alio, TAKE the mice of one lemon, and fweeten it with fine fu« ear to your palate ; then take a pint of cream, and the vrhite Zf an egg, and'put in Ibme fu^ar, and beat it up ; and as the froth riles, take it off", and put it on the juice of the lemon, till you have taken all the cream off upon the lemon : make it the day before you want it, in a diih that is proper. H(nv to dry cherries f TAKE eight pounds of cherries, cnepotuid of the bell pow de/red fugar, Ibuiethe cherries over a ateat deep bafon or glaft, and lay them one by one in rows, and Srew a little fugar : thus do till your bafon ia ^11 to the top; and- let them (land till the aextday ; then pour them out into a great pofnip, fet them on the fire ; let them boil very faft a quarter cu an hour^ or more i then pour them again into your bafon, and let then fiand two <^ diiee days i then take them outp^ and lay them one by one on h$ur-fieves, and ftt them in the fun, or an oveAt till thejF Wr ^fft turning them every day upon dry fievea. : if iii the' « Digitized by Google Appin^x id ihi Ari if Cochry, «vf fiy it miift be as little warm as you can juft feel it^ when jou hoU your band in lu How to make fim almpud eakts. TAKTE a pound of Jordan almonds^ blanch them, btat therfi very fine with a little orange flower water, to ketpfthcm from oiling) then take a pound and a quarter of fine fugar^ boil it to a candy height : then put in your almonds ; then talcetvt'o frefh lemons, grate oft* the rind very ihin, and put as much juice as to make it of a quick tafle ; then put it into your glaflcs, an4 fet it into your ftove, ftirring them often, that they do not c an* dy : fo when it is a little dry, put it jniohtlic cakts upon fheets of ^UTs to dry. H&w to make Ukkridgi-cakes. ' TAKE a pound of wheat fljur, ftrven pounds of currants, half a nutmeg, four pourids of butter, rub ypur butter cold very well amongft the veal, drefs your currants very well in tn^j flour, butter, and learoiiing, and Lnciid it ui^h fo much good new yeaft as will make it into a pretty high pafte; ufually two pennyworth of ycalt to that quanuty; after it is knead' d w<:ll together, let it {land an hour to liie ^ you may put half apoun^ Qt paUe in a cake. Hew to make mead. TAKE ten gallons of water, and two galloilt.or honey, a handful of raced ginger ; then take two lemons, cut themr in pieces, and put them into it, boil ic very Well, keep it ikim* ming ; let it Hand all night in the fame veifel you bnil it in, the next morning barrel It up^ with twoortHVee Ipoonfulsof good yeaft. About three weeks or a month after, you may bottle ic« Marmalade of cherries, TAKE five pounds cf cherries, ftoncd, and t^Vo pounds of hard fu^ar, (bred your cherries, wet your fu^ar with the juice that runneth from them; then put the cherries into the fugar^ and boil them pretty f?ft till it be a marmalade ^ when it is cold^ put it up in glafles for ufe. To dry damofins. TAItE four pounds of damofins; take one pound of fine fugar, make a fyrup of it, with about a pint of fair water \ then put in your damofins, fiir it into your hot fyrup, fo let them Digitized by Google 3 74 Afftn^ic $0 the Aft of Cockny. ftand on a Hide fire, to keep tbem warm for half an ho^itt then put all into a bafon, and cover them, let tbem ftand till the next day; then put the fyrup from theoiy and fet it oi^the fife, and when is is very hot, put it on your damofins? this do twice a day for three days together; then draw the fyrup from the damofins, and lay them in an earthen di(h, and fet them in a» oven after bread is drawn ; when the oven is coldv takeihem and ^urn them, and lay them upon clean diflics fet thena ia the iuii, ur m another oven, till they arc dry. Marmalade of quince whiles TAKE ttlc quinces, pare them and core them, . put tbem* into water you pare them, to be kept from blacking, their- boil them fo tender that a quarter of ftraw wiH go through them ; then take their weight of fugar, and beat tbens bceak the quinces with the back of a fpoon j. and then put m the fu* gar, and let them boil faft uncovered,, till they Aide from the bottom of the pan :- you may make pafte of the fame, only, dry it in a ftove, drawing it out into what form you pleaft* * * prefm)e apricots or plumbs green-. . . TAKE vour plumbs before they htlive flones in them,.wftic)i 'you may Know by putting a pin through them $.then coddle them in many waters, till they are as green as* graft : peel them' and coddle them again ; you mull take the weight of them in fugar, and make a fyrup ; put to your fugar a jack of water l then put them in, fet them on the fire to boil fiowly* till they be clear, (kimming Uigiiized by JftpendUt Jo tin Jtt of (Mkiryl 35$ To prcj}yvc barberries. TAKE theripeft and beft barberries you can find : take the Weight of them in fugar ; then pick out the fecjds and tops, WdC yourfugar with the juice of Lhem, and make n fyrup ; then put in your barberries, and when they boil, take them ofF and (hake them, and fet therti on n^^ain, and let them boil, 2nd re- peat the fatue^ tili they, are clean enough to piuinto giaiTes. JViggs, TAKE three pounds of well-dried flour, one nutmeg, a lit- ile mace and fait, and almoft half a pound of carraway com« iitsj mix thefe well together, and melt half a pound of butter in a pint of fweet thick cream, fix fpoonfuls of good fack, four yolks and three whites of eggs, and near a pint of good ligh( yead ; work thefe well together, and cover it, and fetitdowti to the fire to rife : then let them reft, and lay the fcmaindef, the half pound of carraways on the top of the wiggs, and pui; them upon papers well (loured and drted^ and let them have as ^uick an oveq as for tarts, 7" r. make fruit wafers ; codlings or plumhs do beft. TAKE the pulpof fruit, rubbed through a hair-fieve, and to three ounces of pulp take fix ounces of fugar, finely iierceJ ; dry your fugar vjery well, till it be very hot, heat the pulp alfp Wy hot, and put it to your fugar, and heat it on the fire, till tC be almofl at boiling} then pour it on theglaffes or trenchers, and fet it on the (love, till yoii (ee it will ieaVe the glaffes, (but before it begins to candy) take themofF, and turn them upon papers in wbM form you plcafe ; vou mav colour them red wltll clove gilliflowers iieeped in the juice 01 leitlon* ' How to mdkt marmalade of oranges. TAKE the oranges and weigh them ; , to a pound of oranges take half a pound of pippins, and almofthalf a pint of water; a pound and a half of fugar ; pate your oranges very thin, and fave the peelings, then take off the fkins, and boil them till they are very tender, and the bitternefs is gone out of them. In the mean time pare your pippins, and flice ihem into water, and boil ihcm till they are clear, pick out the meat from the (kins of your orauaes, before you boil them ; and add to that meat the meat uf one iciiion ; then lake the peels vou have boiled tender^ aad (liieu them, or cue them into very tiiick Tiices, what length * A a 2 - you Digitized by Google 35^ ^PP^^^i^ of Cooker J. you pleafe^ their fet the fugar on the fire« wtrh (even or eigh^ fpoonfuls of water* (ktfn it clean, then pat in the peel, and the meat of the oranges and lemon^^ and the pippint, and fo hoil them ; put in as much of the outward rind of the oranges as you thinh fit, and boti them till they are cnoi}<>h. Cracknels. TAKE half a pound of the u hiteft flour, and a pound of fugar beaten fmal', two ounces of butter cold, one fpoonful of carraway-feed«, deeped ^ill niaht in vinegar : th^n put in three yolics of egtjs, and a little ralL-water, work your pafte altoge- ther; and alter that beat it with a rolling-pin, till it be light ; thcV roll it out thin, and cut it with a gJafs, lav it thin on plates buttered, and prick them with a pin ; then take the yolks of two eg2:s, beaten with ro(e-waier, and rub them over with it; then fet them into a pretty quick oven, and when tbey are brown take them out and lay them in a dry place* To make orange loaves. TAKE your orange, and cut a round hole in the topr take out alHhem eat, and as much of the white as you can. with* out breaking the (k*n : th^n boil them in water till tender^ ibift* ing the water till It is not bitter ) then take them- up and wipe them dry : then take a pound of fine fugar, a quart of water, or in proportion to the oranges ; boil it, and taktf olFthe fcum as it rifeth : then put in your oranges, and let them boil a little, and let them lie a day or two in the fyrup \ then take the yolks of two eggs, a quarter of a pint of cream (or more), beat them wrH together ; then grate in two Naples bifcuits, (or white bread) a quarter of a pound of butter, and four fpoonfuls of £ick ; mix it all together till your butter is melted; then fill the oranges with it, and bake them in a flow oven as long as you would a cudard, then dirk In fome cut clcion, and fill them up with fack, butter, and fugar grated over. * To make a lemon tower or pudding. . jSRAT£ the outward rind of three lemons \ take three quarters of a pound of fu^a^ and the fame of butter, the yolks of cieht eggs, beat them m a marble mortar, at leaft an bour \ thcnUv 1 thin rich cruft in the bottom of the diQi youlmke it in, as you may fomething alfo ovet it : three quarters of an hour will bake it* Make an orange-pudding the fame way» but pare tb« Digitized by GoogI Jpptndix to the Art of Cocktry. 357 the rinds, and boil chcm&riUn feveral waters, ttU ^le bttternefs is boiiedout* IIo"^ to make the clear lemon cream. TAKE a gill of cle^r water, JiUufc in it the rind of a lemon, till it raltcs ot i: j then take the whites of lix egg?, the juice of four lemons i beat all well to;.'ether, and run iHcm throutih a bail lieve, fwcctcii them with doublc-rehncd rur^ar^and fctthem on the fitr, not too ho(> keeping ilirring; and when it is thick enough, take it How io make chocolate. TAKE (\x pounds of cocoa- nutSi one pound of antfeeds, four ounces of lo:ig pepper, one of cinnamon^ a quarterof a pound of almondsy one pound of pifiacbios, as much achioce as wtli roak< it the colour of brick; three grains of mu(k» and as much ambergreafe, fix pounds of loaf fugar, one ounce of nutmegs^ dry and beat them, and ilcrce them through a fine fieve :' your almonds mufl be beat 10 a pafle, and mixed with the other in- gredients; then dip your fugar in orange -flower, or rofe-watcry and put it to a (kiUec» on a very gentle charcoal- fire; then put in the fpicr» and ftrew it urell together; then the muflc and am- ber grrafe ; then put in the cocoa-nuts laft of all ; then achi* ote, wetting it with the water the fugar was dipt in ; ftew all Ihefe very well together overa hotter fire than brforet then take it up, and put it into boxes, or what form you like, and fet it to dry in a warm place. The piftachios and almonds mvSk be a little beat in a mortar, then ground upon a ilone, , Another way to make chocolate* TAKE fix pounds of the beft Spaniih nuttf wben pardied^ and deaned from the hulls i take three pounds of fugar, two . ounces of the beil cinnamon* beaten and fifted very fine s to evety two pounds of nuts put in three good vanelas> or more or lefs as you pleafe $ to every pound of nuts half a dram of car« damum feeds, very finely bieaten and fierccd. Cbeefeeakes without currants, TAKIJ two quarts of new milk, fet it as it comes from the cow, with as little runnet as you can ; when it is come, break it gently as you can, and whey it well; then pafs it through a hair-fieve, and put it into a marble morter, and beat into ita pound of new butter, waihed in rofe- watery when that is well A a 3 mingled Digitized by 35^ ^ppf^dfx t& the Art df Cookery. mingled in the curd, cake the yolks of fix eggs, and the vvhitci of three, beat them very well with a little thick cream and fait; and after you have made th'* coffins, juft as you put them into the crult (which muft not be till you are ready to fet them into the oven) then put in your eg^s and fugar, and a whole nut- meg fijiejy grated ; (lir them all well together, and fo fill your crufls ; and if you put a little fine fugar fierced into the cruft, it will roll the thinner and cleaner ; thm fpoon^uls of thicks fweet cream will be enough to beat up your eggs With. r How to prejervc white pear plumbs* TAKE the £neft and deareft from fpeck« you can get ; to a poundof plumbs take a pound and a quarter of fugar, the fineft you can get, a pint and a qnarter of water; flit the plumbs and idone them, and prick tbem full of holes« faving fome fugar beat fine laid in a bafon ; as you do them, lay them in, and ilrew fugar over them ; when you have tlius dohe, have half a pound of fugar, and your water ready made into a thin fyrupi, imd>a little -cold ; pbt in your plumbs with the flit fide do wn^ wards, (et them on the fire, keep them continteUy boiling, neither too flow nor too faft i take them often ofl^, Ibake them- round, and ikih them well, keejp them down into die fyrup continually, for fear they lofe their colour; when iheyari^ thoroughly, fcalded, iirew on the reft of your fugar» and keep doing fo till they are enough, which you niay know by their glafing towards the latter end; boil them up quickly. ' To frefervi currants. TAKE the weight of the currants in fugar, prick out the feeds; take to a pound of fugar h;iii a jack of water, let it inclt, then put in your berries and let them do very Icifurtly, ikim them, and take them up, let the fyrup boil, then put them on aaaln, atyd when they arc clear, and the fyrup thick enough, take them oit^ and when they are cold put them up in glalics. To preferve rafpberries. TAKE of the rafpbcrries that are not too ripe, and take the weight of them in fugar, wet your fugar with a little water, and put in your berries, and let them boil fuftly, take heed of breaking them ; when they nre clear, take them up, and boil the fyrup till it be thick enough, then put them in again, and when they are cold put tbem up in glafTes, * ' Ti Digitized by 4fpeitdix^4o ibi Art of Ccvk^ ^ 3^ \Tp make bijmt bread. TAKE half a pound of very fine wheat flour, nnd.i^much fugar Encly lioictd, and dry them very well belorc l'uc iire, dry ■ tiifj flour riiuie iluin the fuijar ; then take four new la:d eggs, take out the (trains, th^n uvin;: them very well, then put ihe fusrar in, and fw!n<^ it well wiih ihc e^iors, then put the flour in ir, and hc^: aU to;^,: tiv^r u:^ hour ?.t th? Icaft ; put in Come anni eccis, or cnrra ivay iccds, and rub tue pUics with but- ter, an iiod put in the juice of currants foouni ^fier they boii* ft? ^ry pe ttl they be. a little dry^ then fmooth the (kins as \yelj a$ you can, Aa4 aiid Digitized by Google ^60 Appendix $9 the Ari pf CMkerf. 9nd fo fill ihcm ; then fct them in the oven again to harden,; then wa(h them in water fcaldinj; hot, and dry them very wcil , Chen put them in the oven u^aiu very cool to blue them, put Ch^m bciweeo two pewter diia;.s» «iaii fcc tbeoi in ik^ oyca* the filling for (be af^efaii plumbs^ Take the plumbs, wipe them, prick tiiem in the Teams, put them it a pitcner, and fet them iii a little boiling water, Icc [hem bu:l very tender, then pour moft of the liquor from ihem, then Tiikc oft the Ikii^o and th,e Itoncs; to a pint of ihe pulp a pound fugar w^li diied in the oveii ; then let it boil till the fcum rife, which take off very clean, and put into p^tJatu pUtes> and dr^ i( in an pven, and ib iili tbc plumbs. ffV iandy caffia. TAKE as much of the powder ofbrwn caffia as will He 4|K>9 (WO broad jIhiUings, with what mti(k and ambergreafe you (hink fittiog : the caffia ai)d perfume muft be powdered toge- ther $ then take a quarter of a pound of fugsir, and boil it to a candy heji^ht \ then put In your powder, and mix it well toge« Ihert and poar jt in pewter faucets or plates, which muil be but- tered very thih, and when it is cold it will flip out : the caffi^ is to be bought at London \ foin^iqics it is iopowdcr| ap4 foi&e^ |iff)esii>i|hi|rd)ttinp«. to tnake carrawaj caka^ TAKE two pounds of white flour, and two pounds of coarfe joaf fugnr wcil dried, and hne lifted ; after the flour and fugar is 6fted and weighed, then mingle them together, (ifi the flour and fugar together, throw a hair- five into the bowl you ufc it in; to them you mult have two pounds of good butter, eighteen eggs, leaving out eight of the whites; to thefe you muii have fourouncesofcandiedorangejfivcor fix ounces of carraway com- fits : you muit hrft work the butter with rofe-water, till you can fee none of the water, and your butter mull be very foft; then put in flour and fugar, a little at a time, apd likewife your eggs j but you muft bea: your r^!gs very well, with ten fpoon Puis of fack, fo you muft put in each as you think fit, keeping i[ conftantly beating with your hand, till you have put it into the ho#p forihe pvfi|| (}o npc pu^ in your fwee^cats and fipedsj till you are Digitized by Google jSfpendix to ibc Art of Cookery. ^6x . #eady to put into yoiir hoops : you iiutft'ha^« three or fourdott« blet of cap- paper under the crakes, and butter the paper and hoop : you muft fife fome fine fugar upon your cake, when k goes into the oven. ■ prefave pippins in Jlices* WHEN your pippins are prepared, but not cored, cut theni in iltces, and take the weight of them in fugar, put to your fu« gar a pretty quantity of water, let it mek, and fkim it, let it boil again very high \ then put them into the fyrup when they are clear ; lay them in Ihailow gUfies, in which you mean tO' ierve theoi up ; . then put into the fyrup a candied orange-peel Cut in little flices very thin, and lay about the pippin f covec ihem with fyrup, and keep them about the pippin. Sack cream tike hutter. TAKE a qiiart of cream, boif it with mace, put to it fix egg* yolks well beaten, fo let it hot) up ; then uke it off the fire, and put in a little fack, and turn it \ then put It in a cloth, and let the whey run from it; then take it out of the cloth, and fea* ipn it with ro(e- water and fugar, being virry well broken with a rpoon ; ferve it up in the dim, and pink it^as you would do 4 ^ Aifk of butter, fo fend it in with cream and fugar, Borlej cream* TAKE a quart of French barley, boil it in three or four vva* ters, till it be pretty tender ; th' n fet a quart of cream on the fire with Tome mace and nutmeg ; when it begins to boil, drain put the barley from the water, put in the cream, and let it boil till it he pretty thick and render ; then feafon it wUh fugar an4 fait. When it is gold i^rv^ u yp, Almond button TAKE a quart of cream, put in fome mace whole, and a quartered nutmeg, the yolks of eight eggs well beaten, and three- quarters of a pound of almonds well blanched, and beaten ex- tremely imall, with a little rofe-waterand fugar; putall thefcto^ gcther, fet ihcm on the fire, and llir them till they begin to boil ; then lake it oft, and you will find it a little cracked ; fo iay a Ara^ner in a ci»Ueader, and pour it into it, and let it drain a 9 Uiyiiizeo by Google 362 AppmAs uHe Art efX^ikery. keep \ it'ftirring," till you find it begin to thicken at the bottom and fides; your apples, quince?, and berries muft be tendcHy boiled, fo as they will crufh in the pulp ; then feafon it with rofe- water ' and I'ugar to your tafte, putting it up into diflies ; and when they are cold, if there be any rofe-wAter and fugar, which lies wa- tcrifli at the top, let it be dramed cut with a Ipnon : this pulp iTiuft be made ready before you boil your cream ; and when it is boiled, cover over your pulp a pretty thickncfs with your egg (pjr£am, which muit have a little rofe- water and fugar put to it» Sugar haf cream. * • TAKEa quarter of a pound of hartfliorn,, andput it to a pot* tie of water, and fe€ on the fire in a pipkint covered till it be iready to fdeth ^ then pour oiF the water, and piita pottle of wa- ter rooit' t9 it, 9Bd let it ftsod Hmmering on the $rc till it be confumed » » » »« Digitized by Google 364 Appendix to the Art of Cookay. confttiMd to a pint, and with ic two ounces of ifinglaCs walhed in rofe*water« which nkuft be put in with the fecond water ; then ftrain it, and let it cool \ then take three pints of cream» said boil it very well with a bag of nucnteg, cloves, cinnamon, and .mace \ then take a quarttr of a pound of Jordan aJaionds, and Uy them one night fn cold wsttr to blanch $ and when ihey are blanched, let them lie two hours in cold water ; then take them forth, and dry them in a clean linen doth, and beat them in a marble mortar, with fair water or rofe-water, beat them to a very fine pulp, then take fon^e of theaforefaid ctcam well warmed, and put i^e pulp by degrees into it, draining ic through a cloth with the back of a fpoon, till all thegoodnefs of the almonds be ftrained out into the cream i then fcafon the cream with rofe*water and fugar; then take the aforefaid jelly » warm it tib at difiblvcs, and fcafon it with rofe-water andlugar, .and a grain of ambergreafe or mufk, if you pleafe ; then mix your cream and jelly together very well, and put ic intoglafles well warmed (like iugar -loaves) and let itftandall night; then put them forth upon a plate or two, or a white china difb, and ftick the cream with pior.y kernels, or ferve them in glafics, one on every trencher. Conferve of rofaboiUd, ^ Take red rofesj take off all the whites at the bottom, of elfewherc, take thfce times the weight of thf m in fugar j put to a pint of rules a pint of water, fkim it well, ihred your rofcs a little before you put thtm into water, cover ihem, and boil the leaves tender in the water ; an a clean brufli. • •) t % Uigmzed by Google Hm to male frntt powder for fkaths. TAKE orris roou two pojnds and a half, of lignam rodi* cum fix ounces, of fcraped cyprefs roots three ounces, of da- mafk rofcs carefully dried a pound and a half, of Benjamin four for crimping, pepper, falt» all fpice, and flour it a little, make a layer with part of the flices ^ upon that a flight layer of pork again, and on that a layer of Difcuit, and fo oUf purfuing the like rule, until the kettle it.filled to about four inches : cover tc with a nice pafie, pour in about a pint of water, lute down the cover of the kettle, and let the top be fupplied with live wood embers* Keep it over a flow fire about four hours. When you take it up, lay it in the di(h, pour in aglafsofhot Madeira wine, and a very little India pepper : if you have oy* ficrs, or truffles and morels, it is flill better •, thicken it with but- ter. Obferve, before you put this fauce in, to llcim the.^ew, and then lay on the crull, and fend it to t^ble revcrfe aifh the kettle i cover it clok with the pade, which iliouid be brown. T 0 clarify fugar after the Spauijb way* TAKE one pound of the hc(\ Lifbon fu^/ar, nineteen pounds uf water, mix the white and (h'-Il of an ega, then beat it up to a lather j thc-n let it boil, and flrain it off: yoit muik let it fimmer over a charcoal fire, till it diminifh to half a pint j then put in a large fpoonf ul of orange-flower water* To make Spanifi fritters. TAKE the infide of a roll, and Hicc it in three ; the^fbak it in milk | then pafs it through a batter of egg;, fry them in z oil. Digitized by Google jtfpenSx to the Art of Cookery. 369 tilt ; vohtv\ almoftdone, reparsthem in another batter ; then let ihcm try till they are done, draw tbemofF (h<- oi), and lay theiH in a diOi ; over every pair of frittsrs you muflthrow cinnamoDy imali coloured iiigar •plumbs, aiid clarified fugar* * * To fricafey pigeons ibe liaUaii way, • ^ QpARTFR them, and fry them in oil j take fome grccn pcafe, and let them fry m the oil till they are almoft ready to •burA ; then put foine boiling water to them ; fcafon it with fait, nepper, onions, garlick, psriley, and vinegar. Veal and lamb ao the iaibe way^ j|pd tbickea with yolks of egg«« PieUed hrffet prefint ufi. TAKE the rib ofbeef» ftick it with garlick and cloves; rea- son it with fait, Jamaica pepper, mace, and fome. garliclc pounded; cover ihe meat with white u'ine vinega'-, an«l Spanifli thyme ; you muft take care to turn the meat every liay, and add more vinegar, if required, for a fortnight j then pur ir m a |tevv-pan, arid cover it clofe, arifriet it fimmer on a flow fire for fix hours, adding: vinegar and white wine; if you chufe, you inay ilewa good (quantity of onigns, \t will be more palatable* r * ^if fti^fki dfier tbe Frencb w^. ' ^ TAKE ibme beef fteaks^ brdil them till they are hitlf done i ^hlle the fie^ks are doing, have ready tri a ftew«paii fome red '^ine; a fpoooful or two of gravy ; feafon it with fait, pepper, < ibffle ihalocs i then- take the ffeaks, and cut in fijuares, ^njj put \n the fauce: you muft put fome vinegar^ cover it ciolbV^ let it fimonier on a flow fire half an hour. • « < 4 capon done after the Frencb way. ■ • » ' TAKE a quart of white wine» feafon the capon witfi fait* clpvei and whole pepper,* a few ihalott ; then put the capon In an earthen pan : you muft take care it innft not have room tofluik^ \ it muft coveiyd clofe, and done on a flov^clMtcoiil fife* V Digitized by jjo Jfpiitdix U tbi Art of Coohiy^ f p make UatiAurgb ftu/agei^ TAKE a pound of beef, mince it ?ery ftnallf wkb half a pound of the bed fuet % then mix three qu«rcm of a pound of tuet cut io largepieces; then feafon it with pepper^ cloves, nut* meg, a great quantity of garlick cur fmall, fome white wine . 'irinegary fom^ bay-falt, and commoif iait, a gUfs of red wintf, and one of rum % mix all this very ^elf together | then rate thelargeft gut you can find, and ftufFit very tight | then Inng It up a chimney, and fmoke It with faar-duft for a week or ten days; hang them in the air, till they are dry, and they will' keep a year. They are very good boiled in peafe porridge, and roafr* ed with toafl^ bread under it, or in an anlec Saufages after the German way. TAKE the crumb of a two penny loaf, one pound of foet^ half a lamb's lights, a handful of parfley, fome thyme, marjory, and onion ; mince all very fmall \ then feafon with fait and pepper. Thefe muft be fklTed in a iheep's gut \ they are fried in oil or melud fuet, and are only ik for immediate nfe. A turkey fluffed after the Hamburgh ^ay. TAKE one pound of beef, three quarters of a pound of fuet, mince it very fmall, feafon it with fait, pepper, cloves, mace,' and fweet marjoram; then mix two or three eggs with it,, looren the ikin all round the turkey* and fiuff it. Itaftuft be- Cbickens iriffei the French way, TAKE them and quarter them, then broil, erumble over them a little bread and parfley.i, when they arc half done, pOC them in a ftew-pan, with thm or four fpoonfuls of gravy, and double the quantity of white wine, fait and pepper, fome fried 'Veal halh> and fon» fuckers, onions^ fflialots, and fome green ffoofeberrics or grapes when in feafon: cover the pan clofe^and ret it fiew oo a chareoal fire for an Hpur; thicken the liquor vrlth the yolks of egg^, and the juice of lemon ; garntfli the diih with fried fuckers, fliced lemony and the livers. A calf s Digitized by Google 4 ft ♦ ^ » ji ealfs bead drijfed after the Dutch wa;. TAKE half a pound ofSpanifh pcafe, \jy them in water a iiight ; then one pound of whole rice; mix the peafc and ricc together, and lay it round the head in a deep diili ; then take two quarts of u ntrr, fcafon it with pepper and ialt^wd €uiouj:cd with faftroQ* then lend it ta bake4 Chickens a^dtt&kies d^effed ^fter She Dutch wi^. , fiOlL thf m, fcafon them with fait, pepper and cloves ; thrn to every quart of broth put a quarter of a pound of rice or vcr- . micelli : it. is cat miti fu^ar and cianampn^ The (wo lali uiay. be Ief( out. i'g make a Jfieafy ef calves feet and chaldron^ after $b$ ^ Jtaiiam vmj* TAKE the crumb of a threepenny loaf, one pound of fucf, a large onion, two or three handfuls of prrH'^v, mmce it very fmall, feafon it with fait and pepper, Lhrce or four cloves of gariick, mix with eight or ten eggs % then ftuff the chaldron ; take the feet and put them in a deep ftew-p-in : it muft ftew upon flow fire till the bones are loofe j then take two quarts of green pcafe^ and put in the liquor; and when don?, you muft thicken it with the yolks of two cges and the juice of a Jemon, Itmuft be feafoned with pepper, fair, ma e, and onion, fome parfley snd gariick. You muft ferve it up wiih the above- faid pudding in the middle of the dtCby a^d garniih the 4^ Irith fried fuckers, and fliced 0|iion« 9V make a crcpadeU^ a Scotch dififi &f r. TAKE oatmeal and water, make a dumnlin; pirt in middle a haddock's liver, f.'afon it wel! with pepper and fait ; boil it well in a cloth as you do an appic-dumplio. The live< liifiblyes in the oac-cQ^al| and eats very fine. ^0 pickle the fine purple cabbage^ fo much admired at the • great tables. ^ TAKE two cauliflowers, two red cabbages, have a peck or Jtidoej-bieaiM, iix il.ickS| with fix cloves of garjick oa^nchftick ^ Uigmzed by Google 372 Appendix t$ tie Art of Cookef^m wafti all well, give them one boil up, then drain them oil a fievef ' and lay them leaf by leaf upon a large table, and fait them wittf bay-falt ; then lay them aF^ryiog ta the fun, or in a fiow ovcffr «otU as dry it coikt to.makiibipkik. Take a gallon of the beft vinegar, with one quart of wg* ter, and a handful of fait, and an ounce of pepper boil them« let it ibnd till it is cold ; then take a quarter of a pound of ginger) cut it In pieces, fait it» let it (land a week ; take half s 'pound of mullard feed, wa(h it, and lay it to dry ; when very -dry, bruife half of it ; when half is ready for thenar, lay a ro%ir €f cabbage^ a ro4v of cauliflowers and beans ; and throw betwixC every row your muftardofced^ fouM black pepper, fome Jamaica: pepptff foflie ginger i m\% an ounce of the root of turmerick powdered ; put in tbe pickky which muft go over all. It it befl when it bathbeea madctwayearsf though k may be vMt the ixfk, yeaf • T f ratfi mufiafoom* • COVER an old hot- bed three or four inches thick,- witif fine garden mould, and cover that three or four inches thick with mouldy long muck, of a horfe muck-hill, or old rottenf ftubble ; when the bed has lain fome time thus prepared, boff any mufhrooms that are not fit for ufc, in water, and throw the . water on your prepared bed, in a day or twcafter, y otir Wii^ havo the belt foiaii button muihrooois* ' Ibtjiags beefi vfattr* TAKE balm four handfals, fweet-majoiam one handful,- rofemary flowers, cltn c-oiiliflowers dried, dried rofc-buds, bor- page.flowers, of each an ounce-, marigold flowers half art ounce, Icmon-peel two ounces, oiacc and cardamum, of each- ' thirty grains , of cinnamon fixty grains, or yellow afid white fandcr% of each a qyai cer of aa ounce, iliavings of harts-horn" an ounce; take nine oranges,- and put in the peel ; then cut them in rmall pieces ; pour upon thcle i^o quarts of ihe btft' Rheniih, or the beft white wine 'r Jet it infufe three or four days, being very clofe flopped in a ceiiar or oool place : if it 4 infufe niAo^er t^n daysy^it is the belief* Digitized by Google / * • Take a Ibg's hearty and put off all the fat, and cut it very Iktal)^ and pour in fo much Reoifli or white wine as will cover it ; let it (land all night clofe covered in a cool place ; the next day add the aforefaid things to it, mixing it very well rogetheri adding to it a pint of the jbeft rofe* water^ and a pint of the juice jof celandine: if you pi cafe you may put in ten grains of fattront and fo put it in a glafs dill, diftilling in water, raifiqg it vdl. 10 keep in the iieam^ hoth of the ftill and receiver* 5riefsitwith a four pound weigl t, turning ofirwuhadry eloth once^n hour, and every viay i>»iftin^ it into heih grafs, }c will he {^aiiy to cut> if the weather be hotf fourueu days* Uigmzed by Google 3 74 Affindix U tbi Art nf Co^kny. • * SCo maki a bnck bask checje. It mufi iemadi in Seplfmher^^ TAKE two gallons of nc w mi!k, and a quart of good crc^m, jhic^t the cftami put in two fpoonfuts of it^nne:, and when it is Comf) break it a liuie j then put it inr.) a wnodLii mould, in the flaapc of a brick, it aiuft he halt a year oA betoxe yoi* ^it it : ^ou mi^ll preit it a Ihile^ and fo f^i^ it. Sr^ mh^ cordial popfy water. TAKE two rallons of very good brandy, and a peck of pop- pjics^ aifd put thc-ni together in a wide-moLith'd glafs^ and Ut thetn fliind fony-ei^ht hours, and then f^r^in the poppies out ; take. a pound ot railins of the fun, {{on-^ mtn ; and an ounce of coriander feed, and an ounce of I'.vect ftnncl feeds, and an ounce of ifquorKv fliced, bruife thern all together, and pat rhem Into the brandy, wnh a pound of good powder fugar, and let thtm ftand four or eighr wetlc'.j (hakjng it CVCfy jl^y i f^n^ tl^^O jSf aio it and (>ot(ie it doio. up for ufe^ TAKE live gallons of water, add to thftonje gallon of the bed booey ; Xhtn fet it on the fire, boil it tpgpther infeil, aqd, {k\m it very clean $ then take it ofF the firf, and fet it bf ^ then take two or tbree races of ginger, the U|ce qgantitv of cipnamoji and nutmegs, bruife all thefe grofsly, and put tncm in a little llolland bag ii) the hot liquor^ aqd fo let it ftand clofe co- vered till it be cold $ then put H much ale-yeaft to it as will inake it work. Keep it i|i a warin place as they dp ale $ and V^hen it hath wrought well, tup it up ; at tv^oinoiith^yoi^ m^y, drink it» having been bottled a months If you keep it foi|f iponthsy it will be the better* To make bfown fottage^ ' * , TAKE a piece of lean gravy«bccf, and cut it into thlncoHops^ and hack them with the back of a cleaver; have a flew-pan over the fifci, with a piece of butter, a little bacon cut thin ; let fhem be brown over the fire, and put in your beef ; let it ftew till it be very brown ; put in a little flour, and then have your broth {ready md up the (lew-pan put la two unipn^, a bunch Digitized by Google 'Appifi&t to tie Art of Cookery^ 37 $ of fwcet herbs, cloves, mace, and pepper; let all ftew together an hour covered ; then have your bread ready toafted hard to pot in your dl(h, and flrain fome of the broth to it, through a fine fievc; put a fowl of fome fort in the middle, with a little boiled fpinage minced in it ^ gari^iibuig your dUb wixh boUcd lettuces, fpinage aod kmaou To make white barley pottagei, with a large chicken in the middle. • FIRST make your (lock with an old hen, a knuckle of veal, a fcraig end of mutton, fome fpice, fweet-herbs and onions ; bold all together till it "be ftrong -enough ; then have your bar- ley ready boiled very tender and white, and flrain fome of it through acuUender; have your bread ready toafted in yourdjft, with fome fine green herbs, minced chervil, fpinage, forrel.; and put into your diOi fome of the broth to your bread, herbs, and chicken ; then barley, ftrained and rc-ftrained ; ftewall toge- ther in thedifh a little whiles gafAi/h your diih with boUfid . Jeitjiice«^ fpinaget a^d lemoo* JSngli/b Jews puddings % an excellent MJh for fix or /even people, for tb^jsxpeuce of/ixpence* - TAKE acalPs lights^ boil tb^m. c^op th6nye» Ffower^ you may ftee^ ^he flime way, maiefaco Itll^iy w InManf%ckk% tH fame tki mangos fome ovfr in» TAKE a pound of race -ginger, and lay it in water one pight ; then fcrape it, and cut it In thin dices, and put to ic ibme fait, and lei it (land in the fun to dry ^ take long pepper two ounces, and do it as the ginger. Take a pound ofgarlick, and cut It in thin Dices, and fait it, and let it ftand three days j then wa{h it well,, and let it be faltcd again, and ftand three days more ; then wafh it well and drain it, and put it in the fun to dry. Take a quarter of a pound of muftard feeds brurfed, and half a quarter of an ounce of turmerick : put ihefe ingre- dients, when prepared, into a Urge fione or glafs jar, with a gallon of very good white wine vinegar, and ftir it very ofua for a fortnight, and tie it up clofe. ' In this pickle you may put white cabbage, cut in quarters, and put in a brine of fak and water for three days, and ihcn boil freih fait and water, and ju{l put in the cabbage to icald, and prefs out the water, and put it in the fun to dry, in tfie fame manner as you do cauliflowers, cucumbers, melons, ap- ples, French bcanSjj^plumbs, or any fort of fruit. Take care they are all well dried before you put them into the pirkle: you need never empty the jar, but as the things come in feaJon, put them and fupply it with vinegar as often as there is occafion. Ifyou would have your pickle look green, leave out the tur- m e ricky and green tbeqi as ufual, and put them into this pickle cold. In the above, you may do walnuts in ajar by themT'lves ; put the walnuts in without ai^y preparation, tied ciofc down, kept fome timq. ' ' *^ - f» 4 > • Uigmzed by Google fU$ \4^{mdix io the An of Coohry, Twprefcrve (ucumiers equal ^iib any liaBan Jmefmeaf. TAKE fine young gftrktns, of two or thmdiffmat fizes ; pvt them into a ftone jar» cover them well with vine^leaves, fdl the jar with fpring-wateri cover it clofe ^ let it ftaod near the fre^ fo as fto be quite warm, for ten days or a fortnight j theM take them out, and throw them into Ipriog-water, they wili look quite yeliow, and fiink* hut you mufl not mind that* Have ^ feady your preferviag^pan ^ take them out of that water, and put them into the pan» cover them well with vine^eaves, fi\i it wiih fpring- water, fettitover a charcoal fire, cover them clofc, and let them fimmer very (Idw ; look at them often, and mheii you fee them turned quite of ^ fine gfcen, take oS the leaves, and throw them into a large fieve i then inco a coarte doth, fouror iive^ttmes douhled y when they are cold, put them into the jar, and have ready your fyr up, inadeofdouble>re&ieKl lugar, in which boil a great deal of le^ion^pee] and whole gin- get I pourlt hot over them, and cover them down clofe ; do it . fbree times ; pare your lemon -peel very thin, and cut them in long thin bits, about two inches long; the gtpger mud be veil boiled in water before it is put io the fyrup. Take long , cucumbers, cuttbem jn balf, fcoop out the inrvkidu them the fame way : tbey eat very fine in minced pies pr puddtiiga | or boU the fyrup to a caudy, and dry them on fievop The Jews cf frcferning falmon^ atfd all forts of fylu TAKE cither r as, bscalao, cod-fifli or whiting, and foch like, (hould be fteeped in luke warm mi!l( and water; the fteeping keptas* near as poflible to an equal degree of heat. The larger fifli Qiouldbe ilerped twelve, thefmall, as whiting, &c. about two ' hours. The cod are therefore laid to (!eep in the evening, the ^bitiugs, kc, in the morning before they are to bedrefTed; after the time of keeping, they are to be taken out, and bung up by the tails until they are drefled ; the rcafonof ban^ginglbcmupis, Aat they foften equally as inthcftecpin^, withouttxtraflingtOQ flQuchofihe re}i(b^ which wou)d tnai^^c thtfn iofipid^ wii^n thus Uigiiized by |8o j^ppendix to the Art of Cookery, prepared, the fniall fifh, as whiting, tufk, and fuch like, . powered and laid on the gi idironi and when a little hardened on the one fide, ni jit be turned and baited with oil upon ^ feather; and when bailed on both fides, and well hot through^ |aken up> always obferving, that as Tweet oi! rupples,'and Tup- plies the fifh with a kind of artificial juices^ fo the fire draws out thofp juices and hardens them ; therefore be careful not to let them broil too long } no time can be prefcribed. becauft of^ the difference of fires, and various bignefs of the fifli. A clear fcharco^l fire is much the beft, and the fifh kept at agood dif« tance to broil gradyaUy : the heft way to know when tb^ are f nough is, they will fweli a little io the baftiog, and yoi| mu^ liot let tbem fall again* The fauces are the fao^iB aa ttfu|l tofalt«fi|b» and garaiib widi cyders fried batter. But for ft iiipper« for thofe t^iat like ftveet oil^ tbe befl fauce is oil, vinegar, afid muftard beat up to aconfifienicea and fcmd up in faucers. if boiled as the great iifh ufually are, iffliould beinmilkaBd water, but not fo properly boiled as kept juil fimmcring over an equal fire ; in which way, half an hour will do the largell fiflit and five minutes the fmallcd. Soqie people broil both ibrts after fimmering, ^nd fome pick them to pieces^ and tben tofs them Up in a pan with fried onions and apples. They are either way very good, and'^the choice depends M the weak or firong ftomach oif the eaten* J>rUd falnm mtifi ic Mffmntlj mmagei \ FOR though a large fifli, they do not require more keeping than a whiting % and when laid on the gridiron^ fhou|d be mon derately peppered. Tbi dried bfrring^ INSTEAD of milk and water, fliouid be lleeped tbe like time as the whiting, in fmall beer; ai^d to which, as to all kind of bfoiied falc-fiOi, fweet oil will always be found the befl baft- ii>g, and no way affe^ even tbe delicacy of tboie who do not love otU * ARE very different from thofe before-mentioned; they bein|; dried ill the Iroil wUnout fait, afc ia iheif kuid very ijafip.id|^ Digitized by only eatable by the tngredtents that mke tlim' fp, %tA . «he art of cookery \ they fliottid be firft beat with a fiedge ham- mer on an iron anvil, or on a very foHd foiooth oaken block ; ' tindwhen rtdiiced alonoft to atoms, the ikin arid bones takeii away, and the reoMindor of thefifii fleeped In milk arf^ warni -water until very fofr i then drained out^ and ptit inctf a Ibop^ difli with new nrilk^ powdered cinnatfion^ mace, and nutmeg ; ibeehief part cinnamon, a pafte [round the edge of the dim^ «nd put in a teioiperate oven to fimmerfor about an hour^ and 4heit A^rved up in the place of puddirfg, N. B. The Italians eat the fkin boiled, either hot or cold« and moft ufually with oil and vinegar, preferriiig the ikin to *lhe body of the iifh« < Tii of curing mackrdU 'fitJY them as frefh as poffiblt, fplit them down tKe backsj • <6pen them flat: take out the guts, and w^fh the fi(h very cicart from the blood, harig them up by the to drain Well ; s, of each and ounce $ oil of nutmeg fix drops ; make them into a £ne powder. About a dram of this tn a giafs of cold water ia an infidlibl^ cure for tbe heart- burn. • • • • ' ■ A fine lip falve^ > TAKE two ounces of virgin's wax^ two ponces of hog^ lardi half an ounce of fpermaceti, one ounce pf oil of fweeC' 'almonds, two drams of balfam of Peru, two drams of alkanet root cut fmall, fix new raifms (bred fmall, a little fine fugar^ 'fimmer them all together a little while ; then drain it off iatd • iiccle pots. It is the finefi lip falve in the world. • ' . fo mdki Carolina fnofo balls. TAKE half a pound of rice, wa(h it dean^ divide it imo fix par^s ) take fix apples, pare them and fcoop out the core^ w which place put a little lemon-peel fhred very fine | then havj* ready fome thin cloths to tie the balls in : put the rice in the cloth, and lay the apple on it^ tie them up clofe ; put them into cold water, and when the water botls, they will take an hour atid a quarter boiling : be very careful how you^ turn them Into the difb, that you don't break the rice, md they will look as white as fnoW| and make a very pretty difli.* The t'auce is, t« f hit quantity, a quarter of a pound of frefli butter, melted thick^ a glafs of white wine, a little nutmeg and beaten cinnamon, made very fweet with fugar : hoii all up together^ and pour ic ■ into a baton, and feadtouble. A Carolina rice pudding. TAKE half a pound of rice, wafhitcleap, putitintoa fauce- pan, wiih a quart of milk, keep it llirring tiil it is very thick ; take great care it don't burn ; then turn it intoapan, and grate •fome nutmeg into it, andtwotca fpoonfulsofbsaten cimumon, a Httle lemon-peel fbred fine, fix apples, pared and chopped ^aii ; mix all together, with the y^ki of tbrceeggst and fw eet- 4 ^pad» Digitized by Google cned to your palate ; thep tie it vp clofe in a doth ; put ui into boiling wat^^ arid be (w to Keep it boiling, all the time ; an hour ioA a 4uarter will boil itr Mdc buttet and pour over it, and thbw ibme fine fugar all ver it ; ^ a littfe wiiie ia the fauce Will be a great addition to it. ^To dffiil limeade water ^ lady Mo mouth's wig. r TAKE tbi«e' btiooes of harifliorn* Ihaved and boiled io bur* >age water y or fuctofy wood, forfel or refpice water ^orthioe pints of any of tbefe waters boiled to a jelly, and ptit the jelW and bartflioro both ioto' the fiili i ajid add a pint more of thefe iy aters when you put it into the ftill i uke the roots ol'jdlicani* t)ane , getitian^ cyprefs-tuhiiifi]^ of each an ounce i of bleis^a thiftlej caird cardus, arid angdiiu, of eteh an diirice^ pf forrel roots two ounces ; of balm^ of fw^t&ajbrajh»of bifrnet, of each Haifa handful ; lily cortivallj^ llowert, barrage^ btiglofe; fofemary, and matigold flowers, oi .each two ouAceS; of citron rinds, cardus feeds and citron ftttds* of alkefmet-bttrm ana c6chineal, each of thefeaii^ounce. Prepare all ibe/e /mfies. ibuim ' _ ' _f_ • , GATHER the flowers as they come in feafon, and put them 4T) glartes with a large mouth, and put with them as much goorf fatk as will cover them, and tie up the glafles clofe with blad- ders wet in theiciclc, with a cork and leather tied upon it ciofe/ audiog more flowers and fack as occafion is; and when one glafs is full, take aftother, till you have your quantity of ilowers to diilil i put cochineal ijuo a pint bottI^« with half a pint of fack^ and tie it up clofe .v tli a bladder under the cork," , and another on the top wet in lack, tied up dole with brown tliread ; and then cover it up clofe with leather, and bury it ilanding upright in a bed of hot horfe-dung for hineorten days^ look at it, and if dlflblved, take It outofihe dung, butdon*c 6pcn it till you diflil ; fltce ali the rolts, beat the feeds and the alkermcs-bcrrics, and put them into anotiier glafs; amongft all, pxit no more fack than needs ; and when you intend to diftil, like a pound of the bell Venice treacle, anddiflblve it in fix pints jO Ithe beft white wine, and three of fed rofe-water, and put all the ingredients into a bafon, and ftif them all together, and ^illtl theni in a glafs flili, balnea MauSB} Open fiOtlhe ingrc* • dienu .till the Jams day yjou ^iM* ^ INDEX* Digitized by Google , t ■ N I A. ALmond» to make an almond foop, 1^6, An almond /raze, 1^9. To make pretty almond puddings, 166. An- other way to make an almond pudding, zdK. To boil an al- mond pudding, 209. To make the Ipfwicb almdnd puddings Almond hogs puddings, three ways, 348, 249, Almond cheefecaices, 179. Almond cuf- tards, ifio. Almond cream, 28 3, Almond rilce, . How to make almond knots, 347« To make almond milk for a wa(h, How tomakefine almond cakes, 35 ^.To makealmbndbutter,^! A^itJLET, tb make ah aoiulet of beans« 203* AnchovV, to make anchovy fauce, ii^ Anchovies. %o9. Anoouill^s, cr calf ^8 chitter- lings, to drefs, J8. ANCiEi^tCA, how to candy it, 3^^. AppLE>FRtTtBfts, how to niake 1 ^ To make dppl6 fraz^s, i ^9, A pupton of apples,, i^i- To bake apples whole, ib. To hiake black caps of apples, ib. An ap- ple pudding, ill, Z2Q± -^PP^® dumplings, twoways^ 2^12^ A ilorentine bf apples, 223, Ah apple pye, 22^. ApRit^OT-i^uDDiNi:, how to make 210, 2i6, 220» To pickle apri- cots, 26;. To prefcrve apricbts 304, 348. To make thin apricot chips, 349, How to preferve apricots green, 1q4» April, fruits yet lafting, 3^6. All MS, of iron or ftecl, how to keep from rufting, ^66. AsTiCHOKfes, how to drefs, iji To make a fricafey of artichoke^ bofftmsi igi^Tofrydrcidiokes ib. To make an artichoke pye^ 223, To keep ariichoke bot-* torn; dry, 242, To fry arti* choke bottoms, ib. To ragob artichoke bottoihs, ib. To fri- cafey artichoke bottoms. 243* To pickle young artichokes, 269. To pickle artichoke bot» toms, 270. To keep artichokes all the year, 309. To dref» arti-' choke fuckers the Spanifli way, r To dry artichoke-dalks^ Artichokes prefer ved thd Spanifh way, ib. A5PARAGus,howtodrefs 17. tto^ to make a ragoo of afparagus^ no. To drefs afparagus and eggs, 192. Afparagus forced in French rolls, 19;, To pickle afparagus, 263/ Afparagus drefTed the Spanifli way, 343. Ai;gu3t the produft of the kitchen and fruit-eaider this month. ^26 B Bacon, how to make, 2^. Hov^ to chufe Ehglifh bacon, 320, SeeB^ANs. Bake, to bake a pig, ^ Alego^ beef, 20. An ox*s head, ib. A calTshead, 27. Afheep^shead ^ Lamb and rice, ^ Bak'd mutton chops, ib. Ox's palates bak'dj iiZ. To baketurbuts* 172. An almond pudding, Fifh, 243. An oattaeal pudding 24t. A rice pudding, ib. Bak^d cuftards, how to make, zBo^ Balm, how to diftil, 314., Bamboo, an imitation of, how td pickle, 2 7Q» Barbel, a ftih, howtbchufe^ 324.* Barberries, how to pickle, 263* To preferve barberries, 3^^. Barley-soop, how to make* 1^1. To make barley-gruel, A pearl bailey Pudding, 21b. A C c Frcncil I N D Frcnck barley pudding, 2t i. Barley wattr, 23^* Barley cream, 282, 361 . Barm, to make bread without 229. Batter, how to make a batter pudding, zi%. To make a bat- ter pudding without eggs, ib. Beans and Bacon, how to drefs, ' lS^ To make a fricafey of kid- ney beans, 109. Todiefs Wind- ^ for beans, ib. To makea ragoo of French beans, 196. A ragoo of beans with a force, ib. Beans ragoo'd with a cabbage, 197. . Beans ragooM with parfnips, ib. Beans ragooM with potatoes, ib. How to drefs beans in ragoo, 202. How to make an amulet of beans, 203. To make a bean taofey, ib. Beans drefTed the German way, 343. Beet-root, how to pickle, 265. Bedstead, to clear of bugs, 33O' Beef, how-to roaft, 2^ i_2* Why not to be falted before it is laid to the fire, How to be kept before it is drefTed, ib. Its pro- per garnifh, ib. How to draw beef gravy, l8j To bake a leg of beef, 2o» How to ragoo a piece of beef, 3J, To force a furloin of beef, ^ To /orcc the infide of a rump of beef, the French fafliion, ib. BcefKscAR- LOT, 26. Beef ala daube, ib. Beef a la mode in pieces, ib. Beef a la mode the French way, ib. Beef olives, ^ BeefcoU lops, ib. To ftew beef fteaks, 38. To fry beef fteaks, ib. A Iccond way to fry beef (leaks, ib. ' Another way to do beef fteaks, 39. A pretty fide di(h of beef, ib7 To drefs a fillet 0f beef, ib. beef fteaks rolled, ibr To ftew a , rump of beef, ^ Aftd^erway ro ftew a rump oTbeef, iS. Por- E X. tugal beef, To ftew a rump- of beef, or tncbrifcot, the Frencai way^ ib. To ftew beef gobbets, ib. Beef royal, 42. To make col- lops of cold beef, ii<;\.Tomake beef broth, izL. A beef fteak. py^» 136. Beef broth for very weak people, 234. Beef drink for weak people, 234.. A beef pudding, 244* To pot cold Deef, 259. Beef like venifon, 253. To collar beef, 254. An other way to feafon a collar of beef, 2qq:. To makeDutch beef, ib. Beef-hams, 257. Names the different parts ot a bullock^^ ^ 316, 3 1 7. How tochufe goiid beef, 310. How to pickle or preferve beef, 339. To flew a buttock y I beef, 340^ The Jews ways to pickle becf^ which will go good to the Weft-Indies, and keep a year good in the pickle, and with care will go to the Eaft Indies, 566. Pickled, beef for prcfent ufe, 369* Beef fteaks after the French way, ib. To picklov a buttock of beef, 182. Beer, diredions for brewing it, 299, 296. The beft thing for rope- beer, 2^96. The cure four beer, 297. Birch wine, bow to make, 293. Birds potted, to fave them when, they begin to be bad, 2^9. Biscuits, to make drop bilcuits, 27^. To make common bif« cuus, ib. To make French bif- cuits, 276, 349. How to make bifcuit bread, 3qQ> To make, orange bi feu its, 364. Bitter, how to make fine, 382* Blackbirds, to cnoo(e, 322. Black^caps, how 10 make,. 161. Blackberry wine, to make 303. Blaj. . Stewed red cabbag?, ib. A farce meagre cabbage, 204. How to pickle red cabbage, 768. To drefs red cabbage the Dutch way, good for a cold in the hreall, 343. To dry cabifega ftdlks, 344. To pickle the line purple cabbage, 371. To make four crout, 276. C c 2 Cai:£, INDEX. Ca!ce» how to make poutoe cakes, capon done after the FrenPft 192. How to make a rich cake, w?iy, 369. 371. To ice a great cake, 27?. C/ptains of ihips, direftrons for. To make a pound cake, ib. A 240. cheap fcrcd cake, ib. Abutter Caroliva Tdotv- balls how to cake, ib. Gingerbread cakes, make, 383. To make Carolina 273. A fine feed or faffron cake, rice-pudding, ib. ib/ A rich feed cake, called the C a r r, how to drefs a brace of, 1 13. Nun's cake, ib. Pepper cakes, 1 20. To ftcw a brace of carp, 274. Portugal cakes, ib. To 166- To fry carp, 167. How tm make a pretty cake, ib. Little bake a carp, ib. To make a * line cakes 275. Another fort of carp pye, 12^ How to chufc little cakes, ib* Shrevvlbury carp, ^34. cakes, 276* Madllog cakes, ib. Carraway cakes, how to make, Littleplumb cakes, 278. Chccfe 360. cakes. See Cheesecakes. A Carrots, how to drefs, I ^. To' cake the Spanifh way, 349. make a carrot pudding two- How 10 make orange cakes, ways, 20^ 21Q± Carrots and 3 ; I . To make white cakes like French beans drcflcd the Dutck china difiies, 3C2. Fine almond way, 343. cakes, 3^3. Uxbridge cakes, Cassia, how to candy, 360. ibr Carraway cakes, 360. Su- Catchup, how to make catchup gar-cakes, 362. to keep twenty years, 240. To Calp*s-heao, how to hafh, 26. make catchup two ways, 308, To hafli a calPs head white, 27. 309. Englilli catchup, 3;^4. To bake a calf's head, ib. To Cattle, horned, how to prevent i!ew a cafPs head, £2. A calf's the infection among them, head furprize, 57. Call's chit- 334. terlings or AndloaiFles, 58. To Caudli, how to make white cau>- drefs calfs chitterlings curiouf- dle« 236I To make brown cau* ly, 59. A calPs liver in a caul, die, 237. 90. To roaft a calf's liver, ^i, Cauli flowers, howtodrefs, 12- To make a calPs foot pudding. To ragoocauliBowers, 1 1 l How 130. A cal Ps foot pye, 13 if. A to fry caoliflowers, 206. To calPs head pye, 141. Calf^s pickle cauliffowers, 264.. To feet jefly, zRd. The feveral drefs caulifkmers the Spanifb parts of a calf, 371. A calPs way, ibid, jbead dreifed after the Dutch Cateach, how to make, 299. way, :^7i. To make a fricafey Ch ardoons, how fried and but* of calfs feet and chaldron, af- ter'd igo, Chardoons a la frO' terthe Italian way, 371. Calfs mage. ib. feet fteved, jfti. Chars, how to pot, 231. Candy, how to candy any fort of Cheese, how to chtiie, .320. To flowers, 30c. To candy ange- pot Chefhire cheefe, 2^4. To liia, 3^9. To candy caflia, 360, make flip-coat cheefe, 373. To Capoki, how to chufe, 321. A make brick-back cheefe, 374. Cheisi- I N D 'ChceS'ICakes» to make Hne cheefecakes, 278. Lemon dieefecakes, two forts, 279* Al- ^ roond cheefe cakes, ib. Chcefe- cakes without currants, 3,^7. Chbese-cukd pudings, how to make, 2 1 ^. To make a cheefe- curd florcndme, uii^ Cherry, how to make a cherry pudding, izi3LM To make a cher- ry pyc, 22t;. Cherry wine, zg^. Jar cherries, ^oo. To dry cher- ries, ;;oi. To preferv€ cherries with the leavesi and ^alks green, ib. To make black cherry wa- ter, ^14.. To candy cherries, 733. How to dry cherries, 3^2* Tomakc marmalade of cherries, ^^2- To prcfervc cherries, 3^4, Ch e s h I r Epork pye, how to make> 138. How to make it for fea, 347. To pot Cheftilre checic, C^ESNUTs, how to roaft a fowl with chefnats, 2^ To make chefnut foop, 12^ To do it the French way, iMl To snake a chefnut pudding, 215 . CnrcKEN'S, how to Jncafey. zj. Chicken farprize, 7^ Chickens roaflcd with force-meat and cu- cumbers, 2Ai Chickens a Ja braife, tb. To broil chickens, 75. Puird chickens, ib. A pfetty way of Aewing chickens, 76. Chickens chirlngrate, ib. CKtclcens botl*d with bacon and •celery, 2I1 Chickens with tongues, a good diih for a great deal of company, ibid. 6cotch chickens, ib. To marinate chickens, 28. To ftewchickens, ib. To make a currey of chickens the kidian way, loi. E X. To make a chicken pye, 138. To boil a chicken, 234. To mince a chicken for the iick, or weak people, 2^5. Chicken broth, 2^6. To pull a chicken forthefick, ib. Tomakcchick- cn water, ib. Chickens drefTed the French way, 370. Chickens and turkies dreiTed after the Dutch way, r^yi. ^ C«iLD, how to make liquor for one that ha« the thru(h, 240. Chocolate, the quantity t© make, 3 <;7. T^ make iham chocolate, 34^. » Chouder, a fea dtflu how to make, 368. Cuu^, a fifhf how to chufe, 324, CiTAON, fyrup of, how to make, 304. How- to make citron^ mi Clary fritters, how to make* 159. How 10 make clary wine» 294. CiovE gilliflowers^ how to make fyrup of, 30^. Cock, how to chufe, 3 21. CocKs-coMss, how to force, 107^ To prcferve cocks- combs, ib. Cockles, how to pickle, 269. Cod and Coolings, how to chufe, 324. Cod-founds broil'd with gravy, 1 12. How to road a cod's head, ij68. To boil a cod*s head, 1^9. How to llew cod, ib. Tofricafey a cod, itq. To bake a cod*s head. ib. To broil cod, 171. To broil cod- found p, 17^' To fricafey cod- founds, ib. To drcfs water cod« 178. To crimp cod the Psatck way, lSIi Codlings, how to pkkle, 267* Collar, to col Lara bread of veaf* 50, To collar a breaft of mut- C c J ton^ I N E ion, 51. To make a cplfar of fifh in ragoo, to look like a brcaftof veal collared, 184. To make potatoes like a collar of veal, or mutton, 193. To ccl- lar a brcaft of^ veal, or a pig, 2^4. To collar beef, ib. An- other way to feafon a collar of beef, 25$- Toco;lar af<*lni(in, ib. Co^Lops.now todrersbecf coUops, • i%2i Todrcfscollopsandeggs, 113. To make col lops of oyf- tcr5, iE6^ See Scotch collops. CoMPR£Y roots, how to boil, 24.0. Conserve of red rofef, or any ether flowers, how to make, 3v-^3. Conferve of hips, ib. Con- fcrve of rofes boiled, ^6.\- Cowslip pudding, how to mrke, 2 io» To make cowHip wiiic, 29].. Crabs, how to butter, i8g. To dj» 1* a crab, t86. CtAB-FisH, how tochoofe, ?q. Crack NELLS, howtomake, 3 c,6. Craw-fish» how tomakc a cul is cf craw fiOi, lo^. To make craw-fifti foop, i2^» i /).8» To few craw-fifli, il6. Cream, howtomakec,ream toafts, j6 j. A cream pudding, 220. To make fleeple cream, 2H 1. J.emoii cream, two ways, ib. Jellv of cream, Orange cream, ib. Gooreberry cream, ib Barley cream, 361- UlanchM cream, 283. Almond cream, 5b. A fine cream, ib. Rata^a Creapi, ib. Wliipt cream, 2S4. )ce cream, 332. Sack cream, likebutter, 361 . Clouted cream, 362. Quince cream, ib. Citron creato," 363. Cream of apples, ijulnce, goofebcriies, prunes, or iafpbtrries, ib. Sugar- Joaf utam, ib. T E X. Cropaoeau, how to make; ^ Scotch difl), &c. 371. Crolt-sour, how to make, ^j6* Cru5T, how to make a good crti$ for great pies, 14^* A ftanding crull for great pies, ib. A coI4 crult, ib. A dripping crult, ib- A crud forcudards, ib. A pafte for cracking cruft, 1 46. Cucumbers, how to (lew cucum- bers. 1 09, 19;, 20c. To ragoo cucumbers, 109^ To force cu- cumbers. Mi To pickle large cucumbers ia flices iiiZi How to prefervc cucumbers equal with any India fwcctmeat, 378. Cull 1 8, for all fort* of ragoo, 104. A culUs for all forts oi butchers meat, ib. Cullls the Italian way, 105. Ciil is of craw-fifli, ib, A white culiis, |o6. Curd fritters, how to make, IC7, Currants red, how 10 pickle, 276. How to make currant jel- ly, 287. Currant wine, 292. I'o prefervc currants, 3^8. CuRREY, how to make ihe Indian way, 101. Custard pudding, to boil, axz^ Cuftards goo4 ^'th goofeberry pye, 22^. To make almond cullards, 2^0. Baked cuHards, ib. Plain cuftards, ib- Cutlets a la Maintcnon, a very good diHi, 46. Cyder, how 10 make, 367. How to line cyder, ib. D. Damsons, to make a damfon pod- ding. To prefervc damfon? whole, 3^0. To keep damfons for pies or taits, 311. To dry danifoDS, 3^3. December, prod u£l of the kitchen and fruit garden this month,322l De- I N D ?>EV0NSHiiiE fquab pye, how to make, 1 38* DiscuisBO leg of veal and bacon, how to make, ^ Mutton chops in difguifr, 21j Dishes. See Madb-dishes. Dog, two cures for the bite of a mad dog, 328, 329. DOTTERELS, how to chufe, 322. Doves, how to choofe, 322. See Pigeons. Drink, how to make the perioral drink, 338. To make a good drink, t^g. Sage drink, ib. To make it for a child, ib. Dripping, how to pot, tofry fifh, meat, or fritters, 241. The bcft way to keep dripping, ib. Ducks, faucefor, ^6* Dire6:ion4 for ducks, 6a Sauce for boiled ducks, q. How to road tame and wild ducks, i^ A Ger- man way of drefling ducks, 6^ - Ducks a la mode, 2;8. The beft way to drefs a wild duck, ib. To boil a duck or rabbit wiih ' onions, 2^ To drefs a duck with green peas, ib. To drefs a duck with cucumbers, 8a. A duck a la braife, ib. To boil ducks the French way, Sjl^ To ftcw ducks, 56. To mike a duck pye, 137. To choofe wild ducks, 322. Dumplings, how to make yeall dumplings, zzi^ To make Nor- folk dumplings, ib. To make hard dumplings, two ways, ib. Apple dumpling?, two ways, 9? z. Dumplings when you have white bread, 248. E. Efixfoop, how to make. 148. How to rtew eels, jSi '^^ wiih broth, ib. To pitchcock E X. eels, ib. Fry eels, ib. Broil eels, ib. Farce eels with white fauce, 180. To drefs eels with brown fauce, ib. To make an eel pye, 227- To collar eels, Z2^ To pot eels, 231. How to chufe -eels, 1^24. Egg fauce, how to make, proper for roafted chickens, dS* To feafon an egg pye, ij6. To make an egg foop, 1^2, 238.* To drefs forrcl with eggs, 191. To drefs brockley and eggs, 192. To drefs afparagus and eggs, ib. Stewed fpinach and ^ggSj 194* To make a pretty dilh of eggs, 198. Eggs a la tripe, IQQ. A fricafcy of eggs, ib. A ragoo of eggs, ib. How to broil eggs, 200* To drefs eggs with br<»ad, ib. To farce eggs, ib. To drefs eggs with lettuce, ib. To fry eggs as round as balls, 201. To make an egg as big as twenty, ib. To rmke a grand di(h of eggs, ib. A pretty difti of whites of eijgs, mZj. To make afweer egg pye, 22^. How to chufe eggs, 320. To make marmalade of eggs the Jews way, 34;. Elder wine, how to make, 291. To make elder fl3wer wine, very like Frontiniac, 292. Endive, how to ragoo, 1 X8. To drefs endive the Spanilh way, 343- F. Fairy butter, how to make, 2S0. Farce, to farce ^els, with white fauce, lEo* To farce eggs, iqq^ A farce meagre cabbage, 204. To farce cucumbers, 204. Fast, a number of good difhes for a fafl dinner, 146. C c 4 Ft- 1 N D Fe B t u A iVjfrui ts 1 afti n g then ,32^ Fennel, how to pickle, 367. Fieldfare, how to chufe, 32 2 . Fire, how to be prepared for ro«fting or boiling, Li Fish, howtodrefs, I lL 241^ To make fifli faace, with lobUers, ib. Strong filh gravy, 1 21. To drefs little fifti, 171* Flat filh, 178. Salt fifti, ib. Collar of • iiih in ragoo, like a bread of veal CiJlared, 1 84* To make a falc iifh pyc, 225. To make a carp pyc, izh/ To make a foil pye, ib. Eel pyc, 227. To in-'ke a flounder pye, ib. Sal- mon pyp, ib. Lobfter pye, 228. hum pye, ib. To collar f.U mon, ib. To collar eels, gzQ. To pickle or bake herrings, ib. To pickle or bake mackrel to keep all the year, ib. To foufe inackrcl, 230. To pot a lob- fler, ib. To pot eels, 2 ^1. To pot lampreys, ib. Topotcharrs, jb. To pot a pike, ib. To pot falmon, two ways, 2^2. To boil a plaife or flounder, i'^^. To make fifh faucc to keep the whole year, 241. How to bake iifti, 24V The proper (eafon for filh, 323, 324. How to cbufe fifli, 324. To make fifti paftifcs the Italian way, 342. The manner of dreiTing various fprts of dried (ifh, 379. Floatin'C iiland, hww lo make, 200. Florendinb, how to make a cheefs-curd florcndinc, i2JL To fiiake a florendiae of oranges or apples, 223. Jlour hafly pudding, how to make, 1 ^ 4.. To make a flour pudding, 2 t 2. pLou^DEf^^ how ^0 ms^^^floDiiT E X. der pye, 227. How to boU flounders, 21 £, To chufe floun- ders, 32^. Flowers, how to make conferee of any fort of flowers, 303, Cardy any fort of flowers, 30;, Flummery, how to make hartf- horn fiummciy, 287. To make oatmeal flummery, ib. Freocli flummery, 289. FooL» how to make an orange fool, 1^3. To make a Weftminftcr tool, ib. a goofe berry fool, ib. Force, how to make force-meat balls, To force a leg of lamb, 3_i_. To force alargefowl^ 32. To force the infide of a fur- loin of beef, 34^ The in fide of a rump of beef, ib. Tongue • and udder forced, 4^ To force • a tongue, To force a fowl 71. To force cocks-combs, IQ7. Forced cabbage« 1 12. Forced favoys, u ^ Forced cu- cumbers, ib. To force afpara- gus in French rolls, 19^. Fowls, of diflerent kinds, how to roafl, £, 14* Sauce for fowls, ib. i_8| lai^ How to boil fowls. &. How toroaflafowl, pheafanc fafliion, II. How to force a large fowl, ^ To flew a fowl, ib. To llcw a fowl in celery fauce, The German way of drefling fowls, 6^ To drefs ji fowl to perfedlion, 79. -To flew white fowl brown the nice way, ib. Fowl a la braife, 2I1 To force a fowl, ib. To roaft a fowl with chefnuts, Hovv to mnrinate fpwls, 75. To drefs a cold fowl, 114^ To make a fowl pye, 24.6. To pot fowls, 2^1. Fraze, how to make apple frazes, 1 ^ How to make an almond fraze^ ib. Fr^nqii 4 I N D French beans, howtodrefs, i^. To ragoo French beans, 189, 196. To make a French barley pudding, 21 1. A harrico of ■ French beans, 246. How to pickle French beans, 264. How • to make French bilcuiis, 276* French bread, 297. French flum* fnery, zBg. How to keep French beans all the year, 310* To drefs carrots and Ffcnch beans the Dutch way, 343. Chickens dreiTed the French way, 370. Fbicasbv, how to make a brown fricafey, 2^ A white fricarey, it, 2^ To fricafey chickens, rabbits', veal, lamb. Sec, 2^ Rabbits, lamb, fweecbreads, or - tripe 24. Another way to fri- cafey tripe, ib. A fricafey of pigeons, 2g> A fricafey of lam- Hones andfweetbreads, z6^ A fricafey of neats tongues, ^ To fricafey ox-palates, ^1, To fricafey cod, To fricafey cod-founds, 176. To fricafey fltf rrcts, 1 89. A fricafey of ar- tichoke bottoms^ 191. A white fricafey of muflirooms, ib. Fritters, howtomakehaflyfrit- ters, i^6. Fine fritters, two ways, ib. Apple fritters, ib. Curd frit- ters, I f^. Fritters royal, ib. ikirret-^itters, ib. White frit- ters,ib. Water fritters, 150. Sy- ringed fritters, ib. To make vine-leave fritters, ib. Clary frit- tets, i^Q. Spanift fritters, 368. gRuiTS,tncfeveralfeafons for, 3 29. Fry, how to fry tripe, 2^. Bcet- fleaks, two ways, 38. A loin of lamb, ^i. Saufages, 1 1 Cold veal, 1 14. Tv make fry d toads, iM* To fry carp, 167. Tench, i£8^ Herrings, 174. To fry eels, 179. Chardoons fffd ^ind batterM, igo. To fry E X. artichoker, iqi. Potatoes, tg^^. Eggs as round as balls, 2qi« Fry 'd celery, zoq. Cauliflowers fry'd, 2q6a Fry'd fmelts, 2I3« FuRMiTr, how to make, i$4. G. Garden*, directions concerning garden things, ij.. The produce of the jcicchen and fruit garden, in di^erent feafons of the year, 32^, 328. GiAM, how to make a rafpberry giam, iM^ Gerkins, how to pickle, i£zm Giblets, how to (lew, 8j. An- other way to ftew giblets, 84^ How to make agibiet pye, 137. Gingerbread cakes, how to make, 273. How to make gin* ger bread, 274. Gold lace, how to clean, 36^. Golden-pippins, how to pickle, 26^ .y GooD-WETTs, howtochufe, 322* G006E, how to road, ^ 6. A mock goofe, how prepared, j. Sauce for a goofe, £, Sauce for a boiled goofe, ^ How to drefs a gooie with onions, or cabbage, To drefs a green goofe, ai. To dry a goofe, ib. To drefs a goofe in ragoo, ib. A goofe a la mode, 8^ To make a goofe pye, 140. To make a pudding with the blood of a goofe, 2^0. How to chufe a tame, wild, or bran goofe, 321. Gooseberry, how to make a. goofeberry fool, 1^3. A goofe- berry pye, 22 ; . How to make it red.ib. Cuftards good with it,ib. Goofeberry cream, 28;. Goofe- berry wine, 292. How to pre- fervegocfeberries whole without ftoning, 30;. Howto keep green goofeberries till Chriftmas, 301. Tq keep red goofeberries,. I N D I . How to.malee goo/^bcrry wafers, ^48* Grailikg, a fiOi, to chufe, ^24. GftAFBs, bow to pickle, 267. Gkatepul, how to make a grace- ful pudding, 2i3» Gravy, how to make. good and t cheap gravy, Pref. iii. How to draw mutton, or beef, or veal gravy, To make gravy for ^ a turkey, or any fort of fowl, ib. Another direction to make gravy 19. To make gravy for ioops, ^c. ib. To make gravy for ft white fauce, 121. Gravy for •turkey, fowl, or ragoo, ib« G ra- vy for a fowl whien you have no meat hor gravy reauy made, ib. Mutton or vc^ gravy, lzz. Strong fifli gravy, ib. A good gravy foop, in, 24^ Good brown gravy, 189* GaBENS.diredions fordrefTingjij Green CAGEs,howtocandy,^Xli Grill, how to grill IhrimpB, iq;^. GftVELy how to make water- gruel, 2^7. Gull, bow to chufe, 328. H. Haddocks, how 10 broil, 172. To broil haddocks when chey arc in highfeafon, 176. Howiodrtis Scotch haddocks, 178. Had- docks after the Spanifh way, 341. Minced haddocks, after • the Dutch way, ib. To drefs haddocks the Jews way, ib. Hagg AS, Scotch, to make, i^yf). To make it fweei with fruit, ib. flAM, the abfurdiiy of making the ciTence of ham a fauce to one diih, Pref. ii. How-to bojla ham, ^. To drefs a ham a la braife, j^Q. To roaft a ham orgammon, 60. To make cffence of ham, » 102, iO£. To make a ham pyr , ^136. ^Veal hams, 257. Be.f E X. hams, ib. Mutton hams, Pork hams, ib. To chufe Weft- phalia hams, ^ig, 320. Farther diiedions as to pickling hams, Hamburgh faufages, how • to make, 370. A turkey HuiFed after the Hamburgh way, ib. Hard dumplings, how to make« two way », iziA Hair to preferve and mak^ it grow thick, ^82 . . Hare, to roaft a hare, 6^ ^3»19j^ i>i£erent forts of fauce rajgj^ hare, 7. To keep hares i^fcV'^S or make them freik wheiMey Aink, ux. To drefs a juAed Iiarc, 57. To fcare a hare,Tb. To (lew a hare, 08. M hare Ci- vet, ib. To chu{ea harp, 323. Harrico of French beans, how to make, 246. Ha RTfHORN jelly, to make, 28^. To make a hartiliorn ilummery* two ways, 287. Hash, how to ha& a calf's head, 26^ A calPs head white, 2''. A mutton hilh, 47. To hafe cold mutton, ii;. Mutton like veniibn, ib. Hasty pudding, how to make a ilour hafty pudding, i ^^4. An oH-meal hally pudding, 1;^. A fine hafty pudding, ib. Hafty fritters, 1^6. Heart-burn, apowder for, 383* Heath-poults, to chuie, 322; To chufe heathcock and hen.ib. Hedge-hog, how to make, three waysj, 164, 165, Hen, how to chufe, ^21. Herrings, how to broil. 174. To fry herrings, ib. To drefs her- rings and cabbage, ib. A her- ring pyc, 227. To pickle or bake herrings, 22Q. To chufe feerrings, "324. Pickled and red I N D ^errings, 32 ^. Dried hearings, how to drefs, 360. fipDG E-f ODG E,how to make,T27. ^ocs feet and ears, how to ragoo, 2£. Hogs ears forced, 107* Almond hogs puddings, three ' ways, 24.8, 249. Hogs puddings with currants, 249* Thcfcveral parts of a hog, 317. Parts of a bacon hog, ^iS^ {Ion EY- COMB, how to make a le- moned honey-comb, 3^2 Hysterical water, to make 3 14. L jANUARY,fruitsthenlafting, 32^. 1-0^ how to ice a great cake, 272. ^ make ice cream, 3^2. ' J^iL^ y, how to make ifinglafs jcl- . Jy, 338. Jelly of cream, 282. Hartfhorft jelly, 28;. A ribband jelly, ib. Calves feet jelly, 286. Currant jelly, ib. A turkey, &c. in jelly, 5^ India pickle, how to make, 334. Ipswich, how to make an Ip(vvich almond pudding, 2x6^ ^RON-MOLDS, how to take out of linen, 334. How to keep iron from ruiling, 366* Isinglass jelly, how to make, Island, how to make the Qoating^ ifland, 290. Italian, how to make an Italian pudding, 2JJ_. JuGG, to drefs a jugg*d hare, 92. juLY, the produd of tiie kitchen and fruit garden this month,32^ JuMBALLs, how to make, 109. JUNE, the produd of kitchen and . fruit garden this month, 326. K. Kickshaws, how to niake, 163. {viDNEY-BBANS. See Beans. |Cnots, a fiih, how to chufe, 322. L<* A c E , gol d or filvsr, how to clean. E X. Lamb, how to roail, 2^ To boil houfe Iamb, Toroafthoufe- lamb, ij^ How to fricafey lamb. 34. To fricafey lamb-ftones ana fweetbreads, lih To dreft a Iamb*8 head, To force a leg of lamb, 31. To boil a leg of lamb, ib. How to bake lamb and rice, £0. A • forced leg of lamb, ib. To fry a loin of lamb, 51. Another way of frying a ^ neck or loin of lamb, ib. A ra- goo of lamb, £2. To flew a Jamb's head, id7 To make a very fine fweet Iamb pye, 134. Thefeveral parts of hoofe-Ianib, 317. Proper feafons fov houfe and grafs-lamb, ib. How to chufe lamb, 418. Lampreys* how to drefs, 179. . To fry lampreys, ib. To pot lampreys, 231. LAR>:s,faucefor, ^ Dire^liont for roafting larks, 14^ How to dreft larks, ^6. To drefs larks pear laftiion,^ Tochufelarks,322* Lemon fauce for boiled fowl, how to make, 6}}. To make lemon tarts, 14^. To pickle lemons, 266* To make lemon cheefe- cakes, two ways, 279. To make lemon cream, two ways, zfii. How to keep lemons, two ways, 311. To make a lemoned ho- ney-comb, 352. A lemon tower or pudding, 3^7. To make the clear lemon cream, ib. Lettuce-stalks, 10 dry them, 344- Leveret, how to chufe, 324. Limes, how to pickle, 269. Ling, how to chufe, 3 24. Linen, how to take iron ntolds out of, 334. Lip-salve, a fine one, 383. Livers, how to drefs livers with mufliroom fauce, 6^ A ragoo of E N D E X. «yf livers, 1 1 1« A liver pudding boiled, 24;. Loaf, how to make buttered loaves, 191. To make a boiled loaf, 21^. Lobsters, how to butter lobders two ways, 18^ How to roaft lobrters, iM± To make a lob- Her pye, 22!^ To pot a lobller, 230. To chuCs lobfters, %7^* M. Mackeroons, how to make, 276. Mackrel, how to boil, 172. To broil mackrel whole, 2^ To pickle or bake mackrel to keep all the year, 229. To foufe mackrel, 230, To pickle mak* rcl, called caveach, 2^9. To chufe mackrel, y^. Mackrel diefled the Italian way, 343, The way of curing mackrel, u To drefs cured mackrel, ib. Mad doc, two cures for the bite of, ^28, 329. Made-dishes, 21, loy Rules to be obferved in all made-dilhes, 102. A pretty made-diih, 162^ Madlih CAKES, howco make,276. Maid, dire^ions to the houfe- maid, 330. March, truits then lafting, 321;. Ma RLE, a filh, how to chufe, 322. Marmalade of oranges, how to inake, 301. To make white marmalade, ib. Red marmalade, 302. Marmalade of eggs the jews way, 34^. Marmalade of cherries, Of quince, white, mi , Mar row, how to make a marrow pudding, 131. May, the produ£l of the kitchen and fruit garden this month, 356; Mead, how to make, 3^3. To ' make white mead, 374. 'Meat, bow to keep meat hot, r^. Jd prevent its fiickiog to the bottom of the pot, ^ To prc- fcrve fait meat, 33^. Milk, how to make rice milk,i£3. Artificial afles milk, 239. Cowi . milk next toafTes milk, ib. To make milk water, 316, 373* Milk foop the Dutch way, 342. Millet pudding, to make, 2oq> MiNCE-PiEf, the beft way to make ■ them, 142. To make Lent mince-pies, 228^ Mint, how to didil mint, 314* Moonshine, how to make, 289. Muffins, hew to make, 298. Mulberries, how to make a pudding of, 120± Mushrooms, howtomakemulh- room fauce for white fowls of aH forts, 62. For white fowls boil- ed, ib. To make a white fricafey of mulhrooms, 191. To ragoo mofhrooms, 198. . To pickle mudirooms for the fea, 241. To make mulbroom powder, 242. To keep mufbrooms without . pickle, ib. To pickle mufli- rooms white, 2661 To make pickle for mulhrooms, ib. 312. To raife mulhrooms, 372. Mt;s6eL, how to make mu/Tei foop, 149* To Hew or drcfs muiTcIs, three ways, 187. To make a mulTel pye, 228^ To pickle mulTels, 269. Mutton, how to roaft mutton, 2^ L2*Thc faddle and chine of mut^ ton, what, r. The time requir- ed for roafting the feveral pieces of mutton, Lz^ To roall mut- ton veuifon falhion, i_Q* To draw mutton gravy, i_8* Tora* goo a leg of mutton, Z2^ To collar a breaft of mutton, 31. Another way to drefs a brealtof mutton, ib. To drefs a leg of mutton a la royale, 44. A leg of mutton a la hautgout, ib. To rpafl I N D roaft a leg of mutton with oy- ilers, 4^ To roail a leg of mut- ton with cockles, ib. A Ihoul- der of mutton in epigram*, ib< A harrico of mutton, ib. To French a hind faddle of mutton, ib. Another French way call'd St. Menehout, ^ To, make a mutton ha(h, i2± ^ fecood way to road a leg of mutton, with oyllcrs, ib. To drcfs a leg of mutton to eat like venifon, ^4. To drefs mutton the Tur- ici(h way, ib. A ihoulder of mut- ton with a ragooof turnips, ib. To ftuff a leg or Ihoulder of mut- ton, 4^. Baked mutton chops, CO. To boil a leg of mutton uke venifoo, 6^ Mutton chops in difguife, ji* Mutton ke- bob'd, 100. 1*0 drefs a neck of mutton called the hafty difli, ib. To haih cold mutton, 1 1$. To hafh mutton like veniion, ib. To make mutton gravy, i_2X. Mutton broth, l26^ Mut- ton pyc, I ^ Mutton broth for the lick, 23^. To make it for very weak people, ib. To make mutton hams,. 258» How Co cbufe mutton, 318. N. Nectarines, bow to pickle, 26^. K0R.F0LIC dumplings, how to make, 221. North, lady, her way, of jarring cherries, 300. November, the product of the kitchen and fruit garden this month, 328. NuMS*CAi£.H, how to make, 27^. O. OAT-pudding, how to bake, i^o. 24^.. Oatmeal bally pudding, how to make, Oatmeal pudding, 206^ 24g. Oatmeal EX. flummery, 287. Oat-cdkes, 29^ October, the produA of ihe kitchen and fruit garden this month, 327. Olive, how to make an olive pye, 13^. Onions, how to make a ragoc^of onionsj I \Qm An onion foop, 148. An onion pye, 224.. Ta pickle onions, i^6t 3i2« Ta make onion (bop the Spanifli way, 34^» Orange, how to make'^ orange tarts, 14^. Orange fool, 1 f;5« Orangepuddings four ways, 207, 2fi&. An orangeado pye, 224, Orange butter, 280. Orange cream, Orange wine, zqi.. To make orange wine with rai- iins, ib. Orange marmalade, ^01, 3S5;. How tQ p refer ve oranges whole, 302. To make orange wafers, 31; i. Orange cakes, ib. Orange loaves, 346, Orange bifcuits, 364. Ortolans, how to drefs, 96. Oven for baking, how tobeSuilty Ox , how to bake an ox's head, ^ To Hew ox palates, 22. To fricafey ox palates, 4^ To roall ox palates, ib. To pickle ox palates, 108. Ox palate* baked, 1 18. How to make gravy of ox kidneys, i2i. Ox cheek pye, 1 ^ - Oxford, how to make an Ox* ford pudding, 133. Oysters, how to make a ragoo of, 1 10. To make mock oyiler fauce, either for turkies or fowls boird, &]_* To make an oyfter foop, 150. Oyfter fauce, 171. To make collops of oyHers, l86* To ragoo oyfters, 188. To make oyfter loaves, 19^. How to pickle oyfters, 269* 2 P. I I N D E X. p. Paco-liila, or Indian pickle, how to make, 377. Pain perdu, how to make, 163. Panada, how to make, ^20. Pancakes, how to make, 1^9. To make fine pancakes, four ways, L^Oi Rice pancakes, iAl. Parsley, how to diHil, 314. Parsnips, how to drefs, ih^ How to ftcw, igq. To mafh, ib. Partridge, fauce for partridge, ij. Direflions formafhing par- tridges, 1^ To boil par- tridges, gj^ To drcfs partridges a la braife, qt. To make par- tridge pains, ib. The French way of dreffing partridges, 103. Another way to boil partridges, • 23 Fow to chufea partridge, cock or hen, 322. Pasty, how to make little pafties, 1 17. To make petit pafties, for garnifliing of diflies, ib. How to make venifon pafty, 140. To make pafty ofaloinof mut- ton, 141. Peaches, to pickle, 263. How to make fyrup of peach-blof- foms, 304. How to prcfervc peaches two ways, 307. How to dry peaches, 347. PlARL, to make fugar of pearl, Pears, how toftew, i6t. To (lew pears in a fauce pan, To ftew pears purple, ib. How ro make pear pudding, 220. Prar pyc, 23;. To keep pear plumbs for tans or pies, 311. How to dry pears without fugar, ^44. To dry pear plumbs, 3^9. Pease, how to ftewpeafeand let- tuce, 1 1 1 . How to make a green peafe foop, 124 A white peafe foop.two ways, 1 2 Howtomake peafe foop for a fall dinner, 146. 6 To make a green peafe foop f6f ditto two ways, 147. How to make peafe porridge, 1^2. Tof drefb peafe Fran9oife, 203~Grctn peafe with cream, 204. To make peafe pudding, 246. To keep green peafe till Cnrillmas, 310, 376. Another way to preferve green peafe, ib. To ftew green peafe the Jews way, 341. A Spanifh peafe foop, 342. An- other way to drefs peafe, 343. PfiLLow, how to make it the In- dian way, ioi» Another way to make a pellow, Penny-royal, how tQdiftil, 3ii. Pepper cakes, how to make, 274. Pheasants may be larded, lu To roaft phcafants, ^ To ftew pheafants, ib. To drefs a pheafant a la braife, 94^ To boil a pheafant, ib. To chufe a cock or hen pheafant, ^22> To chufe pheafant poults, ib. PicKLEt to pickle ox patatcs, loS". To pickle pork, 2^6. A pickle for pork with is to be cat foon,- 2^7. To pickle mackrel, called caveach, 259. To pickle wal- nuts green, 6q^ To pickle walnuts white, ib. To pickle walnuts black, 261. To pickle gerkins, 26^. To pickle large cucumbers in flices, ib. To pickle afparagus, 263. To pic- kle peaches, ibid. To pickle r^iddifti pods, 294. To pickle French beans, ibid. To pickle cauliflowers, ibid. To pickle beet-root, 365 . To pickle while plumbs, loid. To pickle nectarines and apricots, ibid. To pickle onions, ibid. To pickle lemons, 266- To pickle mufhrooms white, ibid. To make pickle for mufhrooms. ih^ Ttf pickle codlings, 267. To pickle I N D pickle red Currants, ib. To pickle fennel, ib. To pickle grapes, ib. To pick!e bar- berries, iM. To pickle red cabbage, ib. To pickld goU den pippins, ib^ To pickle flertion buds and limes, 269. To pickle oyfters, cockles, and muflels, ib. To picicle young fuckers, or young artichokes, ib. To pickle artichoke boctoms, 270. To pickle famphire, ib. To pickle elder ftoots in imita- tion of bamboo, ib. Rules to be obferved in pickling, 271. To pickle fmelts, :^c8. Fur- ther, diredlions in pickling. 339. To make a pickle for fine pur- ple cabbage, 3.7 2. To make pacQ-lilla, or Indian pickle, ^^77. To pickle a buttock of beef, 382. [GEONs, direfliods for roaiting pigeons, 6, L 14- To broil pigeons 6. To make a fri- cafey of pigeons, 2£. To boil pigeons, 8^. To a la daube pigeons, ibid. Pigeons ou poir, £6* Pigeons ftoved, ib. Pigeons fur tout, ib. Pige- ons in compote, with white fauce, 87. To make a French popton of pigeons, ib. Pi- geons boiled with rice, ibid. Pigeons tranfmOgrified, Pigeons in fricandos, ib. To roaft pigeons with a farce, ib. To drefs pigeons a foleil, 8^ Pigeons in a hole, ibid. Pi- geons in pimlico, ibid. To Pigeons, ibid. To ftew pigeons, go. To drefs cold pigeons, 1 14, To make a pi- geon pye, I j7. To boil pi- geons for the fick, 23^. To pot pigeons, 2$i. io chufc i)igeons, 322. To fricalcy E X. pigeons the Italian way, Pies, how to make a very fine fwect lamb or veal pye, 134^ To make a pretty fweet lamb pye, ib. A favoury veal pye, ib. A favoury lamb or veal pye, 13^. A calPs foot pye, ib. An olive pye, ib. How tofea- fon an egg pye, 1 36. To make a mutton pye, ib. To make- a beef fteak pye, ibid. To make a ham pye, ib. How to- make a pit^eon pye, 137. T» make a gibiet pye, ibid. Ta make a duck pye, ibid. To make a chicken pye, 1 38. Ta make a Chefhire pork pye^ ib. A Devonfhire fquab pye, ib. An ox-cheek pye, ibid. A Shropfhire pye, ib. A York-^ {hire Chriftmas pye, ibid. goofe pye, 140. A calf's head pye, 141 . The beft way to- make mince pies, 142. Ta make crufts for great pics, ij^ To make an artichoke pye, 223^ A fweet egg pye, ib. A po- tatoe pye, 224. An onion pye^ ib. An orangeado pye, ibid. A Ikirret pye, ib. An apple pye, 22;. A cherry pye, ib. A plumb pye, ib. A goofe- berry pye, ib. A fall fi(h pye,. ibid. A carp pye, 2^ A foal pye, ibid. An eel pye^ 227. A herring pye, ib. A falmon pye, ibid. A lobfter pye, Z2^ A mulTel pye, ibid. To make Lent minces pics, ib. A fowl pye, 246. A Chefhire pork pye for fca, 247. To make fiih pies the tipaniih way^ 34c. ^icTSovv to roaft, 3, rv Sauce for a roalled pig. ib. Different forts of fauce for pig, 4. To rtaft the hind quarter of a pig ian\b I N D I Hmh fa(hoD, ib. How to bake a pig, ib. To drefi pigs petty- toes. Various way of dref- iing a pig, 60^ 6tu A pig !q jelly, 6z» A pig the French way,ib. A pig au pere-dooillet, ib. A pig matelote, bj, A pig like a fat lamb, ib. To dreis a pig with the hair od, ib. A pig with the ikin od, 6^ How to collar a pig, 2^4. PiKB, how to dreis a pikc» 1 20. To pot a pike, 23 1» To chufe pike, ^24. Pippins whole, how to ftcw, 26^^ how to prcferve pippins in jel- ly, 349. To prererve pippins in flices, ^61. PiTH,tomake apith pudding, ijo. Plague, to make plague-water, 31 A receipt again ft the plague, 329* Plaise, to boil plaife, 23^;. How to chufe plaife, ^2;. PfiOVERs, to dreis them feveral ways,96. To chufe plovers, 322* Plumb, to make plumb porridge forChriftmas, lzZm A boiled plumb pudding, i^i. Plumb porridge, 1^4. Plumb gruel, lb. A white pear plumb pud- ding, za2^ 22a. To pickle white plumbs, 265. To make little plumb cakes, 278. To preferve the large green plumbs, 307. To keep pear plumbs for tarts or pies, 31 1. To dry plumbs, 346. How to preferve plumbs green, 3;; 4. To pre- ferve white pear plumbs, 3^8. PocicET-soop,howtomake, 1 27. Poppy -water cordial, how 10 make, 374. PoEK, how to road the different pieces of, 3, ti. Gravy or fauces for pork, 3. T o boil pickled pork, 2Q^ To (luiF a chine of pork, 6^ To drefs loia of pork E X; with onions, mJL. To ppfcftpvtf ^ or pickle pigs feet and ears^ to8. A Cbefliire pork pyc, i^9m Porkbrothf 2.^4. Pork pudding, 244. A Cheihire pork pye fot fea, 247. To pickle pork, a; 6^ Pork which is to be eaten foon, 3S7. Pork hams, ^58. The fea- fon for pork, 318. To chuib pork, 319. Pore iDOB, how to make plan\b porridge for Chriftmas, 122. peafe porridge, 1 92. Plumb porridge or barley gruel, 154. Portable foop, how to make* lis. PoETucAt cakes, how to roake^ Posset, how to make a fack pofTet, three ways, 159. Potatoes, feveral ways ofdref- fing potatoes, l6- To make po.« tatoe cakes, 192. Potatoc pud- ding, feveral ways, 193, 2o6< 2C7. Potatoes like a collar of v6al or mutton, igz. To broil potatoes, ibw To fry potatoes^ lb. Maih'd potatoes, ib. A po- tatoe pye, 224. Pot, how to pot a lobfter, 230. Eels, 23 1 . Lampreys, ib. Lhan, ib* A pike, ib. Salmon, two ways, 232. Pigeons, 2^1. A cold tongue, beef, or venifon^ 292. Venifon ib. A tongue, ibi A fine way to pot a tongue, 2 53* To pot beef like venifon, ib. Chefhire cheefe, 254. To favC potted birds, 2^9. Pottage, brown how to make^ 374. To make white barley pot- tage with a chicken in the mii' dJe, 325, Pot/LTRY, dirc£lions concerning roafting poultry, 14^ Seafons for different kinds of poultry, 320, 32K How to chufe poul- I N D PoWDEiifweet, ho.v to make for cloatHs, 366. PnAWNS, how toftew, 186. How to jchufe prawns, 32^. Preserve, how to prefervc cocks combs, 107. To prefcrve or pickle pigs feet and ears, lofi* To pr^erve apricots^ 304, 348, \ • Damfons whole, %o^.' GooiTe* berries whole, l6j White wal- • nuts, jo6. Green walnuts, ib. Large green plumbs, 307. Peaches two waysj ib. Arti- chokes all the year, 309. French beans all the year, 3 ro. Green < peafetillChrillmasib. Another way to pre ferve green peafe, ib. Green goofe berries till Ch rift- mas, ib. Red goofeberries 3^ u Walnuts all the year, ib. Le* mons, two ways, ib. White bullice, pear plumbs, or dam- fons, &c. for tarts or pies, ib. 3 58. To prefer ve artichokes the Spanifh way, 344. Pippins in jelly349.White quinceswhole, 3^1. Apricotsorplumbsgreen, 3 ^4. Cherries, ib 3^9. Bar- bcrries, 3 White pear plumbs, 3^8. Currants, ibid. Rafpbernes, ibid. Pippins in flices, 361. The Jews way of preferving falmon, and all forts of fifh, 376. To preferve tripe to go to the Eaft-Indies, 379. Prune pudding, to make- 220. Pudding, how to bake an oat pudding, 1 30. How to make a calPs foot padding, ib. A pnh pudding, ib. A marrow pud- ding, 131. A boiled fuet pud- ding, ib. A boiled plumb pud^ ding.ib. A Yorkihire pudding ib. A ftcak pudding, 1 32. Aver- micella pudding with mnrraw ib. An Oxford pudding, 133. Kules to be obferved in making E X- puddings, &c. 133. How to make pretty almond puddings, iM^An oatmeal pudding, 2q6> A potatoe padding, three wayil ib. 20^. An orange pudding, four ways, ib. iq&a A lemoa pudding, ib. An almond pud* ding, ib. How to boil an al- mond pudding, 209. A fagoe pudding, ib. A millet pudding ib. A carrot pudding, two ways ib. 210. To make a cowflip * pudding, ib. A quince apricot Or white pear plumb pudding, ib. A pearl barley pudding, ib. A French barley pudding, 2 1 r« An apple pudding, ib. An Ita- lian pudding, ib. A rice pud- ding, three ways, ib. 2_Li. To boil a cuflard pudding, ib. A flour pudding, ib» A batter pudding, 213. A batter pud- ding without eggs, ib. A grate- ful pud^^ing, ib. A bread pud- ding, ib. A fine bread pudding 214. An ordinary bread pud- ding, ib. A baked bread pud- ding, ib. A chefnut pudding 2 1 A fine plain baked pud- ding, ib. Pretty little chepfe- curd puddings, ib. An apricot- pudding, 216. The Ipfwick almond pudding, ib. A ver- micelia pudding, ib. To make puddings for little diihes., 217, A fweetmeat pudding, ib. A fine plain pudding, ib. A rata- fia pudding, 2jS^ a bread and butter pudding, ib. A boiled rice pudding, ib. A cheap rice pudding, ib. Acheap plain rice pudding, 219. A cheap baked rice pudding, ib. A fpinach pudding, ib. A quaking pud- ding, ib. A cream pudding, i2o* A fpoonful pudding, ib. To make a prune pudding, ib. d An I N D An apple pudding 220^ A pork Or beef, &c. pudding, 244* A rice pudding, ib. A fuet pud- ding, 2^. A liver pudding boil- ed, ib. An oatmeal pudding ib* To bake an oatmeal pud- ding, ib. To bake a rice pud- ding, ib. To make a peale pud- ding, 2^ Almond hogs pud- dings, three ways, 248, 249. Hogs puddings with currants, 24Q. Black puddings, ib. Apud- ding with the blood of a goofe 2 t;o, To make Englilh Jews puddings for iix pence, 37;. Carolina rice pudding, 383. PuFF-PASTB, how to make, 14^. Pullets, how to drefs pullets a la Sance Menehout, 2I1 PupTON, how to make a pupton of apples, 161 . Py£, i>ee Pie. QyiNCB, to make a quince pud* ding, 2JLQ.^ Quince wine, 293. To preferve red quinces whole %o^. To make jelly for quin- ces, ib. To make fyrup of quinces, 304. Quince cakes, 307. To preferve white quinces whole, 3^1. To make marma- lade of quinces white, 3^4. Quire of paper pancitkes, how to make, 1 So. R. RAiJBiTS,fauceforboiled rabbits, 5. How to roaft rabbits, 1 1 . Sauce for roalled rabbits, ib. Hov7 to roaft a rabbit hare fa- ihion, ib. To fricafey rabbits, 23. To drefsPortuguefe rabbits, g8. Rabbits furpiife, ib. 'J'o boil rabbits, 234. To drefs rabbits in calTtrole, 5^ To /H ike a Scotch rabbit, iqo. A Welch rabbit, ib. An Enoiifh rabbit, two ways, ib. To chufe rabbits, 2Z3. Radish pods, to pickle, 264. Ragoo, how to ragoo a leg of mutton, Hogsfeet and ears, 2^. A neck of veal, zE* A biraft of veal, two ways, 2^ A piece of beef, Cucum- bers, ICQ. Oyflers, no, lSS- Afparagus, no. Livers, iir. Cauliflowers, ib. Gravy for a ragoo, 121. To ragoo endive^ 188. French beans, i8j, iq6. Ragoo of beans with a force, 196. Beans ragoo'd with a cab* bage, 197. Beans ragoo'd with parfnip$,ib. Beans ragoo'd with potatoes, ib. To ragoo celery, 1.98. Mulhrooms, ib. A ra- goo of eggs, \gg. Btans in ra- goo, ZOTt Raisin wine, how to make, 291, 350. . Raspberry, to make rafpberry . giam, zBh^ Rafpberry wine, 294. To preferve rafp berries, 358. Ratafia, how to make a ratafia pudding, 21H. To make rata- fia cream, 283. Red marmalade, to make, 302. * Ribband jelly, to make, aSg. Rice, how to boil, mr. How to make a rice foop, i^i. A rice white pot, 1^2. Rice milk I ^3. Rice pancakes, i£l^ A rice pudding, four ways, 21 1 , 212. 244. A boiled rice pud- ding, 218. A cheap rice pud- ding,ib. To make a cheap plain rice pudding, 219. To make a cheap baked rice pudding, ib. A rice pudding baked, 2411. Rich, IVIr. a dilh of mutton con- trived by him, loo. Roasting, diredlions for, 12^ 1 q. To roaft beef, i_2. Mut- ton, ib. Lamb, 2^ Houfelamb Veal, 2j Pork, *3.. A INDEX. . pig, ib. The hind quarter of a pig lamb fafhioo, ^ Geefe, tuHcies, &c. ^ 6j 1^ Wood- cocks and fnipes, 6^ A hare, 6, To roaft venifon, LQ. Mutton venifon fafhion, ib. To roaft a tongue or udder j_Li Rabbits, ib. To roaft a rabbit hare fafhioo, ib. To roaft a fowl pheafant fafhion, ibid. Fowls, 1^ Tame and wild- ducks, teals, wigeons, wood- cocks, foipes, partridges, and larks, ib. To roaft a tui key the genteel way, 32_. Ox palates 4 V A leg of mutton with oy- llers, ^ A leg ofmutton with cockles, ib. A pig with the hair on, 6^. A pig with the fkin on, 64. To roaft tripe, A tur- key, ib. To roaft a fowl with chefnuts, 2^ Chickens roafted ' w ith forcemeat and cucumbers, 74.. Dire^ions for roafting a goofc, 81. A green goofe, JLi, 'J'o roaft pigeons, 8^ To roaft pigeons wi:h afarce, tS, To roaft a calf*s liver, ^4- Par- tridees, ib. Pheaiants, Snipes, oi woodcocks, 5^ To roall a cod's head, 168. A piece of freftifturgeoD, 18c. A iitlet or collar of fturgeon, iSi^ To roaft lobfters, 18^. Roots, diredions for dreifing them, Roses how to make conferve of red rofes, 303. To make fyrup of rofes, ib. To diftil red rofe- buds, ^14.. RoYALfritters, how to make, 15 2^ Ruffs and Reifs, Lincolnlnire birds, how to drefs, To chufe rufts, '^22. S. Sack poflet, how to make, three , ways, 1 5 5 . To make fack cream like buiier, 361. Saffron cake,how to make, 27^, Sagoe pudding, how .10 make, 309. To boil fagoe, 237. Salamongitndy, how to make three ways, 1 16, 117. To make falamongundy for a middle difti at fupper, 1 03. Sallad, how to drefs brockley in failad, 192. To raife a fallad in two hours at the fire, 313. Salmon, how to broil, 171, 173. To drefs a jole of pickled ial- mon, ib. To bake falmon, ib. To drefs falmon au court Bouil- lon, 177. Salmon a la braife, ib. Salmon in cafes, 178. To make a falmon pye, 227. To collar falmon, 228, 2j^. To chufe falmon, 324. Pickled falmon, 32 ^. The Jew sway of preferving falmon, 278. Dried falmon, how to drefs, 3S0. Saloop, how to boil, 237. Samphire, how to pickle, 270. Salt, what kind beft for preferv- ing meat or butter, 330. S ATT INS, white or flowered iilks with gold and rUver in them, how to clean, 366. Sauce, how to make a rich and cheap fa ace, Prcf. ii. How to make difterent forts of fauce for a pig, 4. Sauce for a goofe, A turkey, ib. Fowls, ib. Ducks ib. Pheafants and partridges ib. Larks, ib. Different forts of fauce for a hare, 7. Direfti- ons concerning the fauce for fteaks, Sa'uce for a boiled turkey, q. A boiled goofe, ib. Boiled ducks or rabbits ib. Dif- ferent forts of fauce for venifon, TO. Oyfler fauce either for tur- kies or fowls boiled, 67^ Muih- room fauce for white fowls of all {uTts, ib. Mufliroom fauce for white fowls boiled, ib. Celery D d 2 fauce INDEX. faucc cither for rosfted or boiled fowls, turkies, partridges, or any other game, ib. Brown ce- lery fauce, ib. Egg fauce for rojAed chicken*, ib. Shalot faucc for roafted fowls, ib. Sha- lot fauce for a fcrag of mutton boilcc*, 6^ To drcfs livers with mufhroom fauce, ib. To make a pretty little fauce, ib. Lemon fauce for boiled fowls, ib. Sauce for a brace of partridges, phea* fanis, or any thing you pleafe» 106. Filh faucc with lobfter, 1 Shrimp fauce, i ig. Oyf- ter fauce, ib. Anchovy fauce, ib. Gravy for white fauce, i ? r. Fiih fauce to keep the whole year, 2^1, Sausages, how to fry, 1 1 3. To make fine fsufages, 2^0. Com- mon faufages, 2^1. Bologna faufages, ib. Hamburgh (aui fagcs, ;70. Saufages after the German way, ib. Savoys forced and ftewed, how to drcfs, 1 1 Scare, how to fcare a hare, 57. Scats, how to make afcate foop, iqo. To crimp fcaie, lS^ To fricafey fcate white, ib. To fri- cafey it brown, ib. To chufe fcate, 324. Scollops, how to flew, 187. Scotch, how to drefs Scotch col- lops, 2_i_. To drefs white Scotch collops, ib. Scotch collops a la Francois, ec. Scotch collops larded, q6. To do them white, ib. Scotch chickens, 77. Scotch barley broth, 1 26. To make a Scotch rabbit, 190. The Scotch way to make a pudding withthc blood of a goofc, 2^0. To make a Scotch haggafs, ^76- To make itfweet with fruit, ib. >S^EDCAKE,how to make, 27 2,27 3 Sbler vsAUCE, how to makc» for roaded or boiled fowls, tur- kies, pariridi»c5, or any other game, 67^ To make biown ce^ lery fauce, 'I*o ragoo cele. ry, 198. Fry'd celery, 205. Celery with cream, 206. Sfptember, the produA of the kitchen, and fruit-garden this month, 327. Suet, to make a boiled fuet pud- ding, 131. Suet dumpIingSf Shad, how to chufe, 3 34. Shai.ot, to make (haloc fauce for roafted fowls, 6S* For a fcrag of mutton boiled, 69. Sheep, tobake afheep*shead,28. To drcfs fheep^s rumps wjth rice, 4^ The different parts of a (Keep, 317. Shrewsbury cares, how to make, 276. Sh-r I M p fauce, how to make, 1 ^ To boil (hrimps, 171. Toftew (hrimps, lM^ To grill fhrimps, 193. To drefs butter'd (hrimps, T94. To chufe (hrimps, 325;. Shropshire pye, to make, 1 ^9. Silks, direftions for them, 2-^ y Silks, how to clean, 366. See SaTT IN, Silver-lace, how to dean, 36?. S K I R R B t ,to make (kirret ft iticrs, I :;7. To fricafey (kerrts, 189, To make a (kirret pye, 224.} Slip- COAT cheefe, to make, 37 Smelts, how to pickle, 308 To fry fmelts, 21 ^. To chufe fmelts, 324. Snipes, how to roa(^, 14, Q4. To drefs fnipes in afurtout.g^. To boil fnipes, ib. To chufe" fnipes, 322. Snow-balls, Carolina, how to make, 38 y SoALs,how to fricafey foals whitc» 181, I N D E X. i 83« To fncafcy foals brown, lb. To boil foals, 1 14. To make a foal pye, 226. To chufc foalf, 324, Soop, how to make a crawfiih foop, 12^, 148. A good gravy foop, 1 23, 243. A green peafe foop, 12^ A white peafe foop two ways, 129. A chefnut foop, ibid. Pocket foop, 1 27. • Portable foop, 12^ Rules to be obferved in making foops, I :q. To make peafe foop, 146, 24;. A green peafe foop two ways, 147. To make foop mea- gre, ib. An onioB foop, 148* An eel foop, ib. A mu/Tel foop, 1 49. A fcate or thorn back foop, 1 An oyfler foop, ib. An almond fo«p, ib. A rice foop, A barley foop, ibid. A turnip foop, ib. An egg foop, 1^2, To make Spanilh foop, 344- Sorrel, to drefs with eggs, 191. Sour, crout, how to make, 376. Spanish fritters, to make, 368. Sp I NACH, how to drefs, 194. To drefs Hewed fpinacn and ^ggs, 194. How to boil fpinach when you have not room on the fire to do it byitfelf. ib. How to make a fpinach pudding, 219. Spoonful pudding, how to make, zzn^ Stag's heart water, how to make, zzQm Steaks, how to broil, 7. Direc- tions concerning the lauce for fleaks, 8^ How to make a (leak pudding, 1 32. Beef (leaks af- ter the French way, 369. Steel| howto keep from ruHing, 166; • Steeple cream, to make, 28 1. Stertion buds, to pickle, 269. S^E w, how to (lew ox* palates, zz^ To Hew tripe, 2^ To flew a turkey or fowl, 3^ To flew a knuckle of veal two ways, jj. Beef fleaks, j8. To (lew a rump of beef two ways, 40. A rump of beef or the brifcuit, the French way, Beef gobbets, ib. Neats tongues whole, 4^ A Iamb or calf's head, 52. turkey or fowl, in celerylaucc, 68. A turkey brown two ways, 70. A pretty way of ftewing chickens, 76.T0 (lew chickens, 78. Giblets two ways, 8j, 84, To Hew pigeons, 90. A dewed pheafant, 93. A hare, 58. To ftewcucuniiDcrs, 109, 191;, zog. Stewed peafe and lettuce, 111^ To Hew red cabbage, llz^ Savoys forced and flewed, 1 1^^ To flew pears, iAli To Hew pears in a faucepan^ l62« To flew pears purple, ibid. Pi;p- pins whoje, ibid. A brace of carp, 166. To (lew cod, 169, Eels, 17^. To Hew eels with broth, ibid. To (lew prawns, (hrimps, orcrawfilh, Td Hew muffels three ways, 187^ Scollops, ib. To flew fpinach. and eggs, 194. Toflewpar- fnips, i9q. Still, how to ufe the ordinary flill, ir^ Stock-fish, to drefs, 379, 380. . Stuff, to fluff a leg or (houlder of mutton, ^ To flu^F a chine of pork, Sturgeon, how to road a piece of frefh (lurgeon, 180. To roafl a fillet or collar of Ilurgeon, 181. To boil (lurgeon, ibid* How to chufe (lurgeon, ^24. Suckers, to pickle, 269, 312, Sugar of Pearl, how to make, "1^6* To clarify fugar after the Spanifh way, 368. IN] StT HP Err water, to make, 3 ig. Sweetbreads, how tofricalcy, £4» Sweetbreads of veal a la ^uphinc, ^ Another way to clrcfs fweetSreads, £8. Sweetmeat pudding, how to make, 217. Syllabubs, to make, 284.. To make everlafting fyllabubs, ib. Fine fyllabubs from the cow. Syringed fritters, tomake,ic Lt Syrup of rofes, bow to make, 303. How to make fyrup of citron, ^04.. To make fyrup of clove gilly flowers, ibid. To make fyrup of peach bioflbros, ibid. To make fyrup of quin- ces, ibid. T. Tansey, to make a tanfey two ivays, 164. To make a water tanfey, 203. A bean tanfey, ibid. Tarts, how to make difTerenl forts of tarts, 14.4.. To make palle for tarts two ways, ibid. Teal how to roaft, 14. Teijch, how to fry, To chufe tench, 324. Thorn back foop, how to make, ICO. To fricafey thornback white, L&i* To do it brown, ibid. To chufe thornback, 324. Thjiush, how to chufe, 322. Thrush, bow to make a liquor for a child that has the thruih, 240. Toast, to make fried toalls, iM. ToNC u E , how to boil,8.To roaft, 11. To drefs a tongue and ud- der forced, ^2, To fricafey ncats tongues, ibid. To force & Beats tongue, 4^ To flew neats tongues whole, ibid. To pot a cold tongue, 2^2. To ppt tongues, ibid. A Hne way ) E X to pot a tongue, 2^3. To pic* klc tongues, 339. Tort, how to make a tort, 142* To make tort de moy, 143. To make a bettered tort, 2B0. Treacle water, how to make, 314. Trifle, how to make a trifle, 584. Tripe, how to fricafey, 24. To fry tripe, 2^. To ftew tripe, lb. To roaft tripe, 66* To pteferve tripe to go to the Eaft Indies, 379. Trout, how to chufe, 324. Truffles and Morels, good in fauces and foops, 2^ How to ufe them, ib. TuRBUT.howtoboil, 172. How to bake a turbut, ibid. To chufe a turbut, 324. Tu R K E Y, how to roaft, ^, 13,66. Sauce for a turkey, 18. 67, T2! . Sauce for a boiled turkey, 9. Turkies may be larded, i L. To roaft a turkey the genteel way, J2. To ftew a turkey, ib. To ftew a turkey in celery fauce, 68. To drefs a turkey or fowl to perfe^ion, 70. To ftew a turkey brown two ways, ibid. To (bufe a turkey in imitation of fturgeon, 2^6. To chufe a cock or hen turkey or turkey pouks, 321, A turkey, &c. in jelly, 333. A turkey fluffed after the Hamburgh way, 570. Chickens and turkies theDutch way,32 1 • Turnips, how to drefs, 1 6. How to make turnip foop, i. How to make turnip wine, 294. Turtle, how to drefs a turtle the Weft India way, 351. To drefs a mock turtle, 340. V, U. Varmish, a yellow how to make, 26;. A pretty varnifbtocolour little I N little bafltets, bowls, or any board where nothing hot is fet on, ibid. Udoer, how to roaft, Veal, how to roaft, 2^ 13. To draw veal gravy, lAt To drefs a fillet of veal with coHops, zi^ To fricafey veal, 2j_ To ragoo a neck of veal, 2^ To ragoo a bread of veal, 2<^ To drefs a breaft of veal in hodge-podge, ib. To collar a bread of vcal, 30« To dew a knuckle of veal, ^ To drefs veal olives, ^ji To drefs a (houlder of vcal with a ragoo of turnips, To drefs vcal a la Bourgeoife, £3. A dif- guifed leg of veal and bacon, ib. To make a pilaw of veal, ib. To drefs bombarded veal, ca. To make veal rolls, ibid. To make olives of veal the French way, To make a favoury dilh ol veal, ib. To make veal blanquets, ^6. A flioulderof veal a L. Reraontoife, ib. To . drefs fwectbreads of veal a la Dauphine, 5^ How to mince veal, [ 14. To fry cold veal, ib. To tofs up cold veal white, ib. To make a florendine of veal, 1 1 5. To make veal gravy, 122* To make a very fint? fvveet veal pye, 1 ^4. Two other ways to make a veal pye, ib. 1 gq. To boil a fcrag of veal, 2^3. To mince veal for fuk or weak people, 2 3^. To collar a bread of veal, 2^4. How to make veal hams, 2$7. To chufe vcal, 318, Venison, how to road, m*Dif- ferent fores of fauce for venifon, ibid. How to keep venifon fweet, and make it fredi when it dinks, ibid. To make a pretty diih of k brwd of vcni- ) E X. fon, 6jL. To boil a haunch or neck of venifon, 6^. To hadi venifon, 11^. To make a ve- nifonpady, 147. To make fea venifon, 247. To pot venifon, 2c;2. To chufe venifon, 319, 320« The feafon for ventloa, 120. Ver MICELLA, how tomake, 3o8. How to make a vcrmicella pudding, 216. To make a ver- micella pudding with marroWi Vine-leave fritters, how to make, i fS. Vinegar, now to make, 312. UxBRiDGB cakes, howmadc,353 W. Wafers, how to make fruit wa- fers of codlings, plumbs, &c. 347. To make white wafers, ib. To make brown wafers, ib. To make goolebcrry wafers, 349. Orange wafers, 351. Fruit wafers, 3^;. Waln UTS, how to pickle green, 260, 3 12. How to pickle them white, ibid. To pickle them black, 26x1 How to.prefervc white walnuts, 306. To prc- ferve walnuts green, ib. How to keep walnuts all the year, 311. How to make walnut water, 313. Water, how to make water frit- ters, 158. To maki watcr- fokey,* 17^. To make a water tanfey, 203. To make chicken water, 236. To make water- gruel, 238. Buttered water, ib. Seed water, ibid. Barley- water, 222. Walnut water, 313. Treacle water, 314. Blackcherry water, ib.. Hyde- rical water, ib. Red-rofe water, 31;. Surfeit water, ibid. Milk water. I N D • water, ^16, 373. The flag's heart water, 272. Angelica water, 37^. Cordial poppy water, 374* Weaver filb, how to broil, 172. Welsh rabbits.how to make, ijjo .Westminsteh fool, bow to make, 1^3. Westphalia. See Hams. Whipt cream, how to make, 284« To make whipt fylla- bubs, ibid. White pot, how to make, 2. To m^'ke a rice white pot, ib. To make white fritters. 157. A white pear plumb pludding, ' aio. White marmalade, 301. White ears, how to chufe, 312. Whitings, how to boil, 171* How to chufe, 324. WiGEOKs, how to roaft, To boil, 96. Wigs, how to make very good, 277. To make light wigs, ib. Another way to make good 'vigs. 355- ^ ^ Wild-fowl, how to broil, i72> E X. Wine, how to make raifin wi'nc 291 » 3;o. To make elder wine, ibid. To make orange-wine, ibid. Orange wine with raifins, ibid. Elder flower wine, 292. Gpofc berry wine, ib. Currant wine, ib. Cherry wine, 293. Birch wine, ib. Quince wine, ibid. Cow/lip wine, 294 Tur- nip wine, ib. Rafpberry wine, ibid. Blackberry wine, 350. Woodcocks, how to roall, 6^ 14, 94. Woodcocks in a fur- tout, To boil woodcocks, ibid. To chufe woodcocks, Y. Yeast dumplings, howtomake, 221. To prefcrve yeail for fe- veral months, 299. Yellow varnish, to make, Yorkshire pudding, hoiv to make, 131. To make a York- fhire Chnflmas pye, 1 ^Q. Yof k- ihire, why famous tor hams, '258. J FINIS. / li *